Trabajos culinary management en Jersey City, New Jersey - Page 5Crear alertas

Job Description Who we are: For over 20 years, Global Relay has set the standard in enterprise information archiving with industry-leading cloud archiving, surveillance, eDiscovery, and analytics solutions. We securely capture and preserve the communications data of the world's most highly regulated firms, giving them greater visibility and control over their information and ensuring compliance with stringent regulations. Though we offer competitive compensation and benefits and all the other perks one would expect from an established company, we are not your typical technology company. Global Relay is a career-building company. A place for big ideas. New challenges. Groundbreaking innovation. It's a place where you can genuinely make an impact – and be recognized for it. We believe great businesses thrive on diversity, inclusion, and the contributions of all employees. To that end, we recruit candidates from different backgrounds and foster a work environment that encourages employees to collaborate and learn from each other, completely free of barriers. Your role: Join Global Relay, a leading provider of compliance software solutions, as we embark on an exciting journey to expand our footprint in the healthcare and life sciences industry. We're seeking a seasoned Senior Account Executive to drive sales growth and establish strong relationships with key decision-makers in this critical sector. Our cutting-edge compliance software solutions are designed to help healthcare organizations and life sciences companies maintain regulatory compliance, ensure data security, and optimize legal and compliance operations. With a strong focus on archiving and surveillance needs, our solutions address the complex challenges of HIPAA, FDA regulations, and other industry-specific requirements. As a Senior Account Executive, you will play a critical role in identifying and addressing the unique needs of these organizations, demonstrating the value of our solutions, and guiding them through the sales process. The ideal candidate will have a proven track record in software sales, specifically in compliance-related solutions, and a strong understanding of the regulatory landscape within healthcare and life sciences. You will work closely with prospects to identify their unique needs, demonstrate the value of our solutions, and guide them through the sales process from initial engagement to closing. Your responsibilities: • Sales & Business Development:, • Prospect, identify, and target new business opportunities in the healthcare and life sciences verticals with a focus on compliance-related archiving and surveillance solutions., • Develop and execute strategic sales plans to meet or exceed annual revenue targets., • Lead the full sales cycle, including prospecting, needs assessment, product demonstrations, proposal development, negotiations, and closing deals., • Consultative Selling & Solution Design:, • Conduct in-depth needs assessments with prospective clients to understand their challenges related to data archiving, eDiscovery, surveillance, and regulatory compliance., • Provide expert consultation on how our software solutions can address their specific compliance requirements, streamline workflows, and mitigate risk., • Build and maintain strong, long-term relationships with key decision-makers at healthcare organizations and life sciences companies., • Industry Knowledge & Regulatory Expertise:, • Stay informed about the latest industry trends, regulations, and compliance standards (e.g., HIPAA, FDA regulations, 21 CFR Part 11, GxP, GDPR, DOJ) affecting the healthcare and life sciences sectors., • Use your knowledge of the healthcare and life sciences industries to clearly articulate the benefits and value of compliance-focused archiving and surveillance solutions., • Collaboration & Reporting:, • Collaborate with cross-functional teams, including marketing, customer success, and revenue operations, to align on sales strategies and customer needs., • Provide regular updates on sales progress, pipeline status, customer feedback, and market trends to management., • 7-10+ years of experience in sales, with a strong focus on compliance software solutions, preferably in the healthcare and life sciences industries., • Experience with archiving, surveillance, or compliance-related software solutions is preferred., • Exceptional consultative selling skills, with the ability to understand complex customer requirements and translate them into tailored software solutions., • Strong understanding of regulatory compliance and guidance in the healthcare and life sciences sectors (e.g., HIPAA, FDA, 21 CFR Part 11, DOJ ECCP)., • Bachelor's degree in Business, Life Sciences, Healthcare Administration, Computer Science, Risk Management, or a related field., • Knowledge of Salesforce, Zoom Info, LinkedIn Sales Navigator, and Demandbase are preferred., • Strong communication, presentation, and negotiation skills., • Ability to build relationships with C-level executives, IT professionals, Legal, and Compliance officers., • Self-starter with a goal-oriented mindset and the ability to thrive in a fast-paced, target-driven environment. Compensation: Global Relay advertises the pay range for this role in compliance with applicable pay transparency laws. Individual pay rates are determined by evaluating factors such as expertise, skills, education, and professional background. The range below reflects the expected annual base salary, which is only one element of our comprehensive total rewards package designed to reflect our company pay philosophy, culture and values. We aim to foster an inspiring work environment and support employees' work-life rhythms. We provide a comprehensive health benefits program, including extended health coverage, and short-term / long-term disability insurance. Employees receive annual allotted vacation days, which increase based on tenure. Other benefits include paid sick days, maternity/parental leave enhanced program, commuter benefits, and a 401(k)-retirement plan with company contribution matching. This role is also eligible for a commission structure. For employees at our New York office, we provide additional perks and amenities to enhance your work experience including a subsidized meal program, courtesy of our in-house culinary team! Base salary$150,000—$200,000 USD What you can expect: At Global Relay, there's no ceiling to what you can achieve. It's the land of opportunity for the energetic, the intelligent, the driven. You'll receive the mentoring, coaching, and support you need to reach your career goals. You'll be part of a culture that breeds creativity and rewards perseverance and hard work. And you'll be working alongside smart, talented individuals from diverse backgrounds, with complementary knowledge and skills. Global Relay is an equal-opportunity employer committed to diversity, equity, and inclusion. We seek to ensure reasonable adjustments, accommodations, and personal time are tailored to meet the unique needs of every individual. To learn more about our business, culture, and community involvement, visit .

Job DescriptionAbout CookUnity: Food has lost its soul to modern convenience. And with it, it has lost the power to nourish, inspire, and connect us. So in 2018, CookUnity was founded as the first-of-its-kind platform that connects the world with the source of truly great food: chefs. Today, CookUnity delivers 50 million meals a year from the industry's best chefs to homes all over the country. Fresh. Ready-to-eat. And crafted with the passion that nourishes body and soul. Unwilling to stop there, CookUnity is expanding beyond delivery to become an ever-innovating marketplace focused on our singular mission: empower Chefs to nourish the world. If that mission has you hungry in more ways than one, you've found the right job posting. About the Team: The B2B team operates like a startup within CookUnity — an entrepreneurial, fast-paced, and innovative team that is charting a bold new path by bringing these same exceptional culinary experiences to businesses, organizations, and their employees. This role will be reporting directly to the the Head of B2B, with the opportunity in the future to hire, train and manage sales representatives in your vertical. You will work closely with the Head of B2B, the sales, marketing and product team around strategy and execution. The role: As the General Manager of the corporate vertical, you will operate as the main leader of this business unit. You and your team iterate on the strategy, P&L, and execution for CookUnity's corporate offerings. You will lead a team driving smart fridge deployments, employee discount programs, and workplace meal solutions for enterprises, property managers, and benefits brokers. You will design and execute a GTM strategy to grow revenue and scale CookUnity as the leading workplace food solution. Key Responsibilities: • Own full P&L responsibility for the corporate vertical with aggressive revenue and margin growth targets., • Develop and execute a GTM strategy per food service, • Build, lead, and coach a high-performing sales team (AEs, Key AEs, and Account manager)., • Cultivate relationships with decision-makers in HR, facilities management, and property management., • Design scalable sales playbooks for SMB automation and enterprise deals., • Identify and execute on channel partnerships (brokers, benefit platforms)., • Collaborate with product, operations, and marketing to refine offerings for workplace clients., • Define pricing models and value propositions tailored to corporate clients., • Serve as executive sponsor on key accounts to ensure long-term partnerships and revenue growth., • Represent CookUnity at corporate wellness events, trade shows, and industry gatherings., • Establish KPIs, dashboards, and regular reporting for team performance and pipeline health.Qualifications:, • 8+ years of B2B sales leadership experience, preferably in foodservice, proptech, or workplace benefits., • Proven track record of success owning P&L and scaling a business unit., • Expertise in selling to HR, People Ops, Facilities, and property managers., • Familiarity with employee benefits and workplace wellness programs., • Strong leadership and coaching skills with a builder's mindset. We hope this provides valuable insight into our culture and product vision. If this excites you, we'd love to connect! Benefits 🩺 Health Insurance coverage 🌅 401k Plan 📈 We grow, you grow: Stock Options Plan granted on Day 1 🌟 Eligible for a bi-annual performance bonus ⛱ Unlimited PTO 🗓️ 5- year Sabbatical: After 5 years with CookUnity, you get a 4-week paid sabbatical 🐣 Paid Family leave 🕯 Compassionate Leave: 3-5 days each time the need arises 🥘 A generous amount of CookUnity credits to enjoy our amazing meals, added to your account, monthly 🧘🏽️‍♀️ Wellness perks: access to fitness subsidies to build a healthy lifestyle 👩🏾️‍🏫 Personalized Spanish coach 🚀 Awesome opportunity to join a company that is looking to change how we eat and how chefs work! Compensation • Base Salary Range: $160,000 – $190,000 (depending on experience and track record scaling corporate partnerships), • On-Target Earnings (OTE): $275,000 – $325,000 (base + commission/bonus tied to revenue goals) CookUnity is an Equal Opportunity Employer. We are dedicated to creating a community of inclusion and an environment free from discrimination or harassment. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, sexual orientation, gender identity, national origin, citizenship status, protected veteran status, genetic information, or physical or mental disability. A quick note for all candidates We've recently seen an increase in recruitment scams across the industry, and we want to make sure you (and your data) stay safe while applying to CookUnity. We also want you to know that we take this seriously — sometimes, as part of our process, we may ask for a brief "proof of humanity" to confirm that we're connecting with a real person, not an impersonator. Here are a few tips to help you protect yourself and know what to expect from us: • Apply only through our official channels. All open roles are listed on our official careers page: careers.cookunity.com, • Our recruiters are real people — and easy to verify. You can always find them on LinkedIn with verified profiles. If you're unsure, feel free to reach out to us on our official LinkedIn Company Page., • We only communicate through official CookUnity channels. That means emails ending in @cookunity.com and interviews held through official company platforms (Google Meet or Zoom) — never WhatsApp, Telegram, or SMS.

Job DescriptionBenefits: • 401(k), • 401(k) matching, • Dental insurance, • Health insurance, • Paid time off About Savory Hospitality Savory Hospitality is a full-service, boutique hospitality firm on a mission to elevate the corporate dining experience, making it more fresh and reliable with a focus on quality food experiences and hospitality excellence. At Savory, we have a common thread that resonates through everything we do: PASSION! We are passionate about the creation of our menus, where our food comes from, and, most importantly, were passionate about our people and the hospitality we show to our clients, vendors and each other. Our rapid growth has prompted us to seek qualified individuals that will add a positive impact to our team and help shape the future of Savory. About the role We are seeking experienced Culinary Admin Manager to join the Savory Team! Our ideal candidate will anticipate and address the needs of the company and our client partners with a focus on order fulfillment, quality control, presentation and plating, and delivering high-end final products while maintaining a high standard of hygiene and safety in accordance with the Department of Health and Savory standards. This role works closely with our Sous Chefs to maintain Savorys standards of exceptional quality in our product, and exemplify internal hospitality in their leadership skills. Our ideal candidate has proven experience as a kitchen manager/supervisor at a restaurant or with a catering group and will anticipate and address the ever-changing needs of our growing company. This role is a key addition to our team. Here are some examples of the primary responsibilities of our Kitchen Managers: • Support daily culinary operations under the guidance of Executive and Sous Chefs., • Produce high-quality menu items in a fast-paced, high-volume production kitchen., • Place and confirm purchase orders based on usage trends and forecasted demand., • Communicate with vendors for orders, pricing, product updates and kitchen maintenance., • Review deliveries for accuracy and quality; report any discrepancies., • Maintain organized inventory records, including waste logs and monthly counts., • Write and update standardized recipes, prep guides, and station setup instructions., • Ensure compliance with food safety, sanitation, and storage standards., • Foster a professional, positive kitchen environment focused on hospitality and efficiency. What were looking for At Savory, our people are at the heart of everything we do. Were a tight-knit team of passionate, innovative culinarians who strive to live our values every day: authenticity, curiosity, collaboration, solutions, and community. Your experience should show us the following: • Proven work experience as a kitchen manager/supervisor or comparable, 3+ years preferred, • Excellent record of kitchen management, • Understanding of various cooking methods, ingredients, equipment, and procedures, • Ability to identify and solve problems efficiently, • Strong communication and leadership skills, • Proficiency with Microsoft Office (Teams, Outlook, Excel, Word), • Capable of maintaining a stationary position; often standing for prolonged periods in varying temperature conditions, • Ability to lift up to 50lbs, ability to repeatedly lift up to 25lbs, • DOH Food Handlers certificate required, • Company-sponsored medical plans, including health, dental, and vision insurance for all full-time employees, • 401K matching program, • Flexible Spending Account (FSA) and transit enrollment, • PTO

Job Description Salary: 90,000.00 - 95,000.00 Other Forms of Compensation: Reports to: Sr. Director of Dining Services Driven by our passion in the pursuit of hospitality and culinary excellence, Morrison Living has built community through dining experiences for over a century. Embedded in our culture, we deliver exceptional service and aim to be the best part of someone’s day. The commitment of our team members to these core principles makes us an industry leader and an employer of choice for hospitality professionals. Everything we do means more when it’s served with care. The exceptional care and culinary artistry of our team members is nurtured by training, developing, and recognizing our greatest asset – our people. This approach makes the Morrison Living difference. Join us and discover how we build community one meal at a time. Job Summary: An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and, the safe handling of food by following safety & sanitation protocols. Leading Culinary Operation: • Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability., • Determines how food should be presented and create decorative food displays., • Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients., • Seeks out sources for fresh food; monitors all produce and meat for freshness., • Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food., • Research customer preferences and develops a menu which incorporates local foods and flavors., • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions., • Demonstrate new cooking techniques and equipment to staff., • Supervises and coordinates activities of cooks and workers engaged in food preparation., • Ensure compliance with federal, state, local and company health, safety, sanitation standards., • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance., • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety., • Monitors the quality of raw and cooked food products to ensure that standards are met., • Follows and enforces food safety and sanitation guidelines., • Participates in the development and implementation of business strategies for the community which are aligned with the client’s overall mission, vision values and strategies., • Manages department controllable expenses including food cost, supplies, uniforms, and equipment., • Develops and implements guidelines and control procedures for purchasing and receiving areas., • Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs., • Develop, implement, and manage the department's budget; continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives., • Identify major revenue and expense opportunities and possible problems., • Controls food cost, labor, and other expenses; monitors actual versus budgeted expenses., • Oversees the food inventory, purchasing, control, and disbursement of all food supplies., • Creates 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service., • Professional attitude and appearance while engaging with residents and community staff., • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed., • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention., • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations., • Ensures that employees provide genuine hospitality and teamwork on an ongoing basis., • Uses teamwork to support guests and employees., • Seeks opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department., • Reviews resident satisfaction results and other data to identify areas of improvement., • Responds to and handles guest problems and complaints. Team Building and Management: • Regularly lead team member meetings, • Establishes goals including performance goals, budget goals, team goals, etc., • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns., • Develops and implements strategies and practices which support team member engagement., • Ensures employees are treated fairly and equitably., • Provides team members with the training needed to understand expectations and perform job responsibilities., • Provides team members with the necessary tools to perform their duties and responsibilities., • Communicates performance expectations and provides team members with on-going feedback., • Provides team members with coaching and counseling as needed to achieve performance objectives and reach their fullest potential. Preferred Qualifications: • A.S. or equivalent experience, • Minimum 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training., • Extensive catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences, • Hands-on chefs experience a must., • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities., • ServSafe certified - highly desirable. Job Summary Apply to Morrison Living today! Morrison Living is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Living are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Morrison Living maintains a drug-free workplace. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Req ID: 1481536 Morrison Living PASCHA A BELNAVIS [[req_classification]]

Job Description About City Harvest City Harvest is New York City’s first and largest food rescue organization, and we believe all New Yorkers deserve access to the food they need to thrive. With over 40 years serving New Yorkers in need, City Harvest is recognized as a leading equity-driven organization that works alongside our partners to rescue nutritious food and deliver it for free to our neighbors, offer free nutrition and culinary education programming, and advocate to strengthen the local food system. City Harvest is committed to being there to provide food to all New Yorkers experiencing food insecurity today and to those who may need us in years to come. Stepping Up for Our Neighbors and Communities New York City is one of the world’s most affluent cities, yet 50% of working-aged households are struggling to make ends meet and 1 in 4 children is experiencing food insecurity, with communities of color disproportionately impacted. City Harvest is a critical source of nourishment and hope within our city. Amid an affordability crisis and the rollback of federal nutrition programs, the number of New Yorkers in need of food assistance is at a record high. In 2019, there were about 25 million visits to soup kitchens and food pantries. Last year there were more than 46 million visits, reflecting the urgent and ongoing demand for food assistance. Job Overview: The Inventory Controls Manager is responsible for managing all inventory in the FRC of which 79% are perishable items. This includes but is not limited to; all food that is stored in the FRC and products held for third party organizations utilizing space in the FRC. They will lead regular inventory checks and counts as well as be responsible for related KPI tracking for cost efficiency and loss prevention. They will own the process of reconciling virtual and physical inventory and will be an integral part of managing multiple City Harvest systems. The Inventory Controls Manager will be responsible for maintaining the lowest possible amount of waste within the FRC. Position will provide leadership in cross-functional inventory governance, working with key internal functional areas including Warehouse, Supply Chain, Volunteer Services, Business Intelligence, Programs, transportation and logistics and finance team to understand and monitor the full lifecycle of our food through the warehouse and will support identifying and implementing areas for improvement. This role reports to the Director, Procurement & Inventory Controls and is fully on-site in Sunset Park, Brooklyn. Roles and Responsibilities: • Physical Inventory and Quality Assurance:, • Analyze transaction activity in collaboration with warehouse leadership and mitigate bottlenecks., • Ensure products are shipped timely, working to minimize waste and increase inventory throughput., • Conduct daily warehouse inspections and walk-around with the specific goal of overseeing expiration dates, food safety (cold chain and temperature zones) and quality monitoring., • Accurately manage inventory being stored in FRC by third parties. Work with appropriate team members to ensure that product is properly tracked., • Develop process to accurately track third party inventory that can be used on a day-to-day basis by Warehouse team members and City Harvest staffers who are directly managing relationships with third party entities., • Collaborate with Finance for valuation and reporting., • Develop annual inventory strategy and advanced demand forecasting tied to program goals., • Risk assessment and mitigation plans for high-value inventory., • Systems and Documentation:, • Support efforts to streamline current WMS and IMS systems, serve as team lead for any system changes in the future., • Create and maintain, as appropriate, detailed formal procedures which document every step necessary to perform inventory transactions (SOP creation and maintenance). As needed, deliver dynamic inventory data and reporting for analysis., • Teach and reinforce principals of accurate receiving practices based on product type, food safety, accurate load practices and cycle counting., • Manage the accuracy and compliance of inventory policies and procedures, with a goal of consistent adherence, in support of internal and external audit requirements., • Act as subject matter expert for inventory-related system enhancements and upgrades., • Serve as point of contact for dashboard development. Oversee implementation once generated., • Cycle Counting and Audits:, • Oversee and lead EOY inventory counts, ensure that other areas of SC team are familiar with process and goals., • Oversee City Harvest’s formal cycle counting program. Elements of the program include:, • Leading the cycle counting process and auditing the results., • Analysis and resolution of inventory discrepancies discovered., • Root cause analysis, problem resolution, retraining as necessary, and reporting of results., • Support audits and inspections by all regulatory agencies (i.e. AIB, USDA, Feeding America), • Lead special projects as appropriate., • Maintain AIB standards and actively participate in audit preparation., • Stay up to date on any internal or external trainings and best practices., • Repacks and Receipting:, • Oversee inventory for City Harvest repacks. Ensure that all repacks have appropriate product types and quantities., • Reconcile all repacks in a timely and accurate manner to ensure that repacked product does not stagnate at FRC., • Receipt all City Harvest pounds to various food providers (Feeding America, Feed the children, Etc.) Job Specifications: • Knowledge:, • Food Safety standards especially as related to fresh produce handling and supply chain logistics, • Ability to anticipate disruptions and develop multi-layered plans and contingencies as necessary, • Ability to work in a team environment and communicate necessary information to team members in a remote work setting and cross functional environment., • Understanding of the emergency food network and food insecurity in NYC, • Timely follow up and excellent attention to detail, • Technical Skills:, • Directly-related experience in a food warehouse with different temperature zones- cooler, freezer, dry – is required, • Hands-on ERP and WMS experience, with a focus in inventory management, • Advanced analytics for demand forecasting, inventory planning, and cost control., • Strong communication and organizational capability., • Demonstrated, successful project management experience is a plus, • Proven team work and ability to work with different groups with competing interests, • Excellent skills in Excel, Word, and PowerPoint., • Required Experience:, • 5-7 years relevant work experience, including fresh produce, • Experience handling difficult situations and producing agreeable results, • Detailed oriented, highly organized and enjoy coordinating activities, • Strong knowledge of concepts, practices and procedures related to Supply Chain, • Excellent time management skills with the ability to prioritize and make time-bound decisions, • The ideal candidate will be determined, outgoing, positive, articulate and diplomatic, • Education:, • Bachelor’s Degree in General Business, Supply Chain, Logistics, with APICS certification strongly preferred or Associate's Degree with at least 5 years of directly-related experience is required. Working Conditions: • Combination of office and warehouse environment, with time spent auditing and investigating inventory in all warehouse zones, including freezer., • Working in powered equipment at different heights, • Ability to meet physical requirements and lifting over 30 lbs., • The Inventory Controls Manager will work at our facility in Sunset Park, Brooklyn.

Job DescriptionDescriptionEnergy Aspects currently has a fantastic opportunity for a driven and ambitious Sales Manager to join our global business development team. This is a great career opportunity for a high performing business development specialist, with previous proven experience in new client development in the energy, commodities, or financial information markets, to join our growing team. At Energy Aspects, our Sales Managers are responsible for revenue generation through the identification of potential clients globally and selling our subscription-based services. This will include selling to new clients, upselling and cross-selling new products. The individual will be responsible for strategic plans within their set territory, strong collaboration with other parts of the business and delivering customer value by building sound strategies and solutions. All team members are encouraged to build their professional reputation within the industry and are supported by some of the most well-regarded energy sector commentators. You must be able to work independently, as well as be capable of planning and prioritising to achieve success. In exchange, we offer excellent remuneration and a high-performance/high reward culture, with challenging and exciting work. Key Responsibilities • Selling into new accounts, • Consultatively approaching prospects and clients you will be responsible for identifying leads, generating new sales, and developing the overall business, • Building strong client relationships that translate account needs into business opportunities, as well as ensuring client retention via responsive and proactive account management support., • Developing and driving strategies that focus on revenue growth., • Build strong collaborative relationship across the business., • Solid proven experience in a professional services B2B sales environment, ideally in a commodities or financial information focused business., • Proven track record of achieving and exceeding revenue goals., • Experience building relationships, identifying leads and closing deals up to C-suite., • Proven ability to work with a high level of independence., • Fluency in English with excellent negotiation & presentation skills., • High level of integrity and ethical standards., • General knowledge of the energy markets, with an understanding of back/middle/front office operations. Life at EA is completely eclectic, fostered through the global nature of the business and a real appreciation of the many cultures of our diverse team. We unite as a single, cohesive team through an array of social clubs that cater to a spectrum of interests, from running and yoga to football and culinary adventures. These groups create a collegial and dynamic atmosphere that extends beyond work, promoting a healthy and balanced lifestyle for our team. Our strategically located offices are all set in prestigious buildings, offering you the convenience of nearby gyms, retail therapy, diverse dining options, and accessible public transport. Our office spaces are thoughtfully equipped to enhance your day-to-day experience whether working independently or collaborating with teammates. Enjoy the simple pleasures of a freshly brewed coffee, healthy snacks, and a social space for celebratory moments. One of the unique traits of life at Energy Aspects is the way our international colleagues often delight us with treats from around the globe. It’s safe to say you’ll never go hungry in our offices! We recognise your contribution with a competitive compensation package that includes a generous commission scheme, comprehensive private health insurance, and substantial pension contributions. Additionally, we offer company share options, subsidised gym memberships, and a generous holiday policy to support your financial and personal well-being. Join a company that values your professional growth and personal fulfilment, all within a supportive and engaging environment.

Job Description Pay Grade: [[payGrade_obj]] Salary: 90,000.00 - 100,000.00 Other Forms of Compensation: With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies – Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry’s future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. Job Summary Job Summary: Working as the Executive Chef, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Plans regular and modified menus according to established guidelines, • Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality, • Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards, • Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned, • Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed, • Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products, • Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits, • Follows facility, department, and Company safety policies and procedures to include occurrence reporting, • A.S. or equivalent experience, • 5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training, • Extensive catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences, • Hands-on chef experience a must, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities CCL is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at CCL are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. CCL maintains a drug-free workplace. Req ID: 1478017 CCL Hospitality Group LYN PELLEGRINI [[req_classification]]

Job Description Who we are: For over 20 years, Global Relay has set the standard in enterprise information archiving with industry-leading cloud archiving, surveillance, eDiscovery, and analytics solutions. We securely capture and preserve the communications data of the world's most highly regulated firms, giving them greater visibility and control over their information and ensuring compliance with stringent regulations. Though we offer competitive compensation and benefits and all the other perks one would expect from an established company, we are not your typical technology company. Global Relay is a career-building company. A place for big ideas. New challenges. Groundbreaking innovation. It's a place where you can genuinely make an impact – and be recognized for it. We believe great businesses thrive on diversity, inclusion, and the contributions of all employees. To that end, we recruit candidates from different backgrounds and foster a work environment that encourages employees to collaborate and learn from each other, completely free of barriers. Your role: Global Relay is looking for a driven and consultative Enterprise Account Executive to join our Northeast sales team, based in our Midtown Manhattan office. You will own a targeted portfolio of named enterprise accounts, blending strategic expansion of installed customers with proactive new business development in whitespace opportunities. This is a high-impact, quota-carrying role for a solutions-oriented sales professional who thrives in complex, multi-stakeholder deals. You'll partner closely with internal teams—including Customer Success, Sales Engineering, and Product Management—to solve mission-critical challenges for regulated firms and deliver measurable value. Your responsibilities: • Own the full sales cycle from prospecting through close across a named territory of enterprise accounts, • Deepen relationships and drive upsell/cross-sell opportunities within assigned Global Relay customers, • Identify and close net-new logos by developing outreach strategies and leveraging your network, • Conduct discovery, present tailored value propositions, and lead product demonstrations with support from presales, • Build strong multi-threaded relationships at the VP and C-level, especially within Compliance, IT, Legal, and Risk teams, • Collaborate with your Sales VP and pod team (CSM, SE, and BDR support) to develop account plans and growth strategies, • Maintain pipeline health and forecast accuracy through disciplined Salesforce usage and consistent pipeline generation, • Attend key industry events, compliance roundtables, and client briefings to stay informed and visible in the market, • 3-7 years of B2B SaaS sales experience, with a proven track record of quota achievement in enterprise or complex solution sales, • Experience selling into regulated industries, especially financial services (banks, broker-dealers, PE, hedge funds, fintechs), • Comfortable with long sales cycles and consensus-based buying processes involving compliance, legal, and IT stakeholders, • Consultative, curious, and commercially sharp—you know how to translate problems into value and urgency, • Strong presentation and communication skills, with executive presence and storytelling ability, • Familiarity with Salesforce and modern sales tools, • Self-starter with high integrity and an ownership mindset—you take pride in your book of business and how you run it, • NYC Metro; must be comfortable with in-office collaboration, • Experience selling archiving, compliance, eDiscovery, or surveillance solutions, • Familiarity with MEDDPICC, Challenger, or similar sales methodologies, • Network within key financial hubs in the Northeast (NYC, Boston, Philadelphia, etc.) Global Relay advertises the pay range for this role in compliance with applicable pay transparency laws. Individual pay rates are determined by evaluating factors such as expertise, skills, education, and professional background. The range below reflects the expected annual base salary, which is only one element of our comprehensive total rewards package designed to reflect our company pay philosophy, culture and values. We aim to foster an inspiring work environment and support employees' work-life rhythms. We provide a comprehensive health benefits program, including extended health coverage, and short-term / long-term disability insurance. Employees receive annual allotted vacation days, which increase based on tenure. Other benefits include paid sick days, maternity/parental leave enhanced program, commuter benefits, and a 401(k)-retirement plan with company contribution matching. This role is also eligible for a commission structure. For employees at our New York office, we provide additional perks and amenities to enhance your work experience including a subsidized meal program, courtesy of our in-house culinary team! Base salary$150,000—$180,000 USD What you can expect: At Global Relay, there's no ceiling to what you can achieve. It's the land of opportunity for the energetic, the intelligent, the driven. You'll receive the mentoring, coaching, and support you need to reach your career goals. You'll be part of a culture that breeds creativity and rewards perseverance and hard work. And you'll be working alongside smart, talented individuals from diverse backgrounds, with complementary knowledge and skills. Global Relay is an equal-opportunity employer committed to diversity, equity, and inclusion. We seek to ensure reasonable adjustments, accommodations, and personal time are tailored to meet the unique needs of every individual. To learn more about our business, culture, and community involvement, visit .

Job Description POSITION SUMMARY: An immediate availability exists for a proven restaurant professional with the ability to maintain our high standards of quality and guest satisfaction. We offer great opportunities to build and grow in a high volume setting while maintaining a friendly and enjoyable work environment. The Kitchen Manager is responsible for all aspects of the day-to-day operations of the restaurant, production, staff and brand quality. The Kitchen Manager reports to the Operations Manager and Partners. DUTIES & RESPONSIBILITIES: • Facilitate clear communications, write requisitions, complete food inventories, calculate culinary finances and oversee cost management., • Work closely with staff to ensure that respective jobs are being executed as per company guidelines., • Maintain A grade standards for kitchen cleanliness to follow all Health Department guidelines and ensure proper food handling process from receiving through plating., • Structure kitchen by utilizing standard recipe cards and plating guides., • Secure all reach-ins and walk-ins so they are locked., • Complete line checks to monitor all refrigeration temperatures, rotation and dating of all foods, proper food prep, food freshness and taste as well as the readiness of specials for service., • Implement closing duties for stewards, line/pantry cooks and ensure all duties are being completed., • Create and execute daily and seasonal specials., • Execute all positions on the line and help the line staff as necessary when behind., • Oversee the production and successful execution of all menu items., • Ensure complete compliance with all workplace safety and emergency procedures., • Expedite orders accurately and efficiently to ensure smooth kitchen flow., • Work closely with Marketing and Events teams to ensure menu offering reflective of current restaurant trends., • Ensure all food is up to the brand quality and standards, all specials are seasonal and current with trends, coach and train the staff to company's brand of food., • Attend all weekly management and corporate meetings that are scheduled., • Hold mandatory, monthly kitchen meetings and address all issues that arise., • Coordinate ordering of items with the purchaser on a daily basis., • Create and maintain weekly employee schedule., • Prevent breakage by overseeing kitchen crew., • Inspire and motivate the kitchen staff., • Utilize classic techniques and standards in the creation and production of all sauces and stocks, in meat, fish and poultry butchering as well as in the development of flavor profiles. FISCAL RESPONSIBILITY: • Actively monitor and respond to both daily labor and food cost reports to ensure costs trend within budgeted parameters., • Review monthly profit and loss statement and act on all variances., • Ensure all overtime is authorized., • Monitor product mix reports making sure menu items are selling. QUALIFICATIONS & JOB REQUIREMENTS: • Certificate or degree in Culinary Arts preferred., • Minimum 5 years experience as a Chef de Cuisine in a high volume restaurant venue., • Knowledge of Healthy cuisine as well as a diverse range of ethnic cuisines., • Have excellent product identification knowledge of produce, proteins, herbs, grains, and equipment., • Possess the ability to train on all basic cooking methods: braising, poaching, roasting, steaming, saute, grilling, blanching, etc., • Have excellent knife skills and comprehension of technique to utilize, train with and monitor staff's implementation of., • Impeccable service standards, clean work habits with a great attention to detail., • Ability to multitask in a high volume environment while always appearing calm and maintaining a sense of humor., • Professional demeanor with the ability to interact with all types of team members., • Proven ability to lead a staff and positively influence employee behavior., • Must have excellent verbal communication skills and have the ability to work a flexible schedule., • Bilingual (Spanish/English) preferred but not required., • Computer knowledge including Word & Excel., • Must work well both individually and as a team player., • Strong organization and communication skills., • Must be able to stand and walk for periods of 8 to 12 hours/day for approx. 50+ hrs per week., • Must be able to facilitate and effectively execute training., • Ability to manage a large team while delegating tasks and ensuring all work is done efficiently., • Coordinate with Purchaser if on staff or place orders directly on a daily basis., • Management certified according to state health department criteria.

Job Description Position Title: Campus Dietitian Salary: $70,000-$75,000 At Gourmet Dining & Chartwells Higher Education, people are at the core of our business. Together we build innovative food service concepts and serve fresh, local and nutritious meals at over 270 college campuses across the country. Twice named the Fastest Growing Brand by Nation’s Restaurant News, at Gourmet Dining & Chartwells we take pride in creating opportunities for associates to grow their careers and achieve their development goals within the company. Job Summary We are seeking a CAMPUS DIETITIAN to join our Team in in Hoboken, NJ. Responsibilities: • Provides nutrition education & training support for the campus community including tabling, lunch & learn sessions, one-on-one counseling, etc., • Implements Chartwells Higher Education wellness programming, • Coordinates with the dining management team and culinary associates to meet dietary needs for all customers, • Provides nutrition related training including food allergen training to all associates, • Assists the management team with menu development and nutrient analysis, • Collaborates with marketing to ensure appropriate nutrition communication & messaging, • Leads Dining Services Sustainability efforts – partnering with operations and campus stakeholders to track, improve, and communicate sustainability efforts in all dining spaces, • Operational execution and oversight – hands-on work in dining spaces to serve guests, train associates, audit systems, collaborate with unit leadership, and ensure excellence in operations and culinary services, • Partner with various campus offices, departments, and organizations to ensure alignment with university goals and needs Qualifications: • Credentialed as a Registered Dietitian by the Commission on Dietetic Registration (CDR) or RD Eligible, • Licensed by the State Dietetics Licensing Board in states where applicable, • Ability to present information in one-on-one as well group format, • Experience working with special diets and food allergies, • ServSafe® Manager Certification a plus, • Possess the necessary skills to effectively utilize Microsoft applications and nutrient analysis programs Apply to Gourmet Dining today! Gourmet Dining is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Gourmet Dining maintains a drug-free workplace. Associates at Gourmet Dining are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program Req ID: 1467252 Gourmet JILLIAN SERIGNY

Job Description Loews Regency New York Hotel has a legacy of luxury - expertly orchestrated and masterfully performed. Located in midtown Manhattan, the property seamlessly blends its iconic Art Deco design with modern sensibilities, craftily merging form and function to compliment 50 years of service expertise. Welcome to our Park Avenue Allure. Job Specifics • Works with department managers to establish staffing requirements for all departments within the Food and Beverage Division, • Approves all policies and procedures developed by the respective managers for the operation of the food and beverage outlets, • Interviews, selects, trains, appraises, coaches, counsels and disciplines all food and beverage management personnel according to Loews standards, • Follows New Hire Training an on-going Star Service Competency in accordance with hotel policy, • Evaluates individual employee performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same, • Coaches, counsels, retrains personnel as needed in order to ensure superior levels of performance, • Management, inventory control, pricing of all food and beverage menus, • Communicates daily with outlet managers and assistants to obtain/provide current information regarding daily activities/functions and upcoming events, • Attends all required hotel meetings to keep abreast of in-house activities/promotions and upcoming events, • Conducts departmental meetings as required to communicate effectively with all department managers to ensure that they are kept current on pertinent hotel information and activities, • Works with Purchasing Manager, Executive Chef and outlet managers to establish appropriate par level for all inventories so as to support forecasted activity without experiencing stock-out or excessive on-hand situations, • Ensures security and proper use and control of operating supplies and equipment for all Food and Beverage departments, • Works with Executive Chef, and outlet managers to improve existing menu's and develop new menu's as the need arises, • accordance with hotel standards, • Interviews, trains, praises, coaches, counsels, and disciplines according to Loews Hotels standards, • Executes emergency procedures in accordance with hotel standards, • Notifies appropriate individuals of any problems or unusual matters of significance, • Attends all appropriate hotel meetings and training sessions, • Is polite, friendly, and helpful to guests, employees, and management, • Promotes and applies teamwork skills at all times, • Complies with all hotel standards, policies, and rules, • Complies with safety regulations and procedures, • Thorough knowledge of all aspects of food and beverage planning, production, presentation/service, control, • Ability to envision/create new menu selections and menus that compliment the theme of the various restaurants, beverage outlets, or group functions, • Ability to develop and maintain effective operating and control processes designed to attain maximum operating efficiency while ensuring adherence to established guest service criteria, • Effective management, leadership, organizational and communication skills, • Ability to work flexible schedule to include weekends and holidays, • Bachelors degree or higher in Food Service Management, Culinary Arts or Hospitality Management

Job DescriptionExecutive Chef (Pre-Opening) Confidential Island Resort — Great Harbour Cay, Bahamas About the role Lead the culinary launch of a new barefoot-luxury resort and its 100-seat Beach Club. Stand up kitchens, hire and train a Bahamian-forward team, and deliver clean, locally inspired cuisine across the Beach Club, resort restaurant/bar, in-villa dining (10 villas at opening), events, and seasonal activations. What you’ll do • Own pre-opening: kitchen design review, OS&E, vendor set-up, SOPs, tastings, soft opening, • Build & lead a 15–25 person culinary + stewarding team; coach apprentices and local talent, • Engineer wellness-forward menus; maintain consistent execution at the pass, • Control COGS, labor, and waste; standardize recipes with costing and plating guides, • Establish island supply chain (local fishermen/farms, Nassau/Miami consolidators); manage substitutions, • Ensure HACCP compliance and strong sanitation; partner with Engineering on maintenance, • Collaborate with Bar Lead on pairings; support events (weddings, community gatherings), • Executive Chef experience in luxury/island or remote settings (Caribbean/Bahamas preferred), • Strong coastal/Caribbean technique (finfish, conch, lobster, whole-fish cookery), • Proven pre-opening track record: SOPs, training, costing, go-live, • Data-driven operator: COGS target ~30–32%, labor discipline, inventory controls, • HACCP certification; allergy management rigor, • People-first leader committed to developing local talent, • Comfortable with island logistics, weather contingencies, and hands-on service Requirements What we’re looking for • Executive Chef experience in luxury/island or remote settings (Caribbean/Bahamas preferred), • Strong coastal/Caribbean technique (finfish, conch, lobster, whole-fish cookery), • Proven pre-opening track record: SOPs, training, costing, go-live, • Data-driven operator: COGS target ~30–32%, labor discipline, inventory controls, • HACCP certification; allergy management rigor, • People-first leader committed to developing local talent, • Comfortable with island logistics, weather contingencies, and hands-on service Benefits Compensation & Benefits • Base Salary: $130,000–$135,000 (USD/BSD), • Bonus: 10% annual target (performance-based), • Housing: Fully furnished house provided, • Relocation: Full relocation package, • Benefits: Medical/dental/vision, meals on duty, uniforms; phone allowance if applicable, • Health Insurance Start: TBD (typically 60–90 days after start), • Time Off: PTO + public holidays (TBD), • Work Authorization: Bahamian nationals strongly encouraged; work-permit sponsorship available per local law Schedule: Variable; weekends/holidays; on-call during weather events. Hands-on expo presence at Beach Club peaks. Reports to: General Manager/Managing Director. EEO: We are an equal opportunity employer. Hiring decisions are based on qualifications, merit, and business need. How to apply: Submit your resume/CV highlighting pre-opening experience and two recent menu/food-costing samples.

Job Description Salary: $115,000.00 - $120,000.00 Other Forms of Compensation: 10% Annual Bonus What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary Job Summary: Working as an Executive Chef, you are responsible for overseeing all culinary functions for a dining account. You will manage and lead a team of associates and oversee all safety and sanitation as it pertains to the account. Additionally, as part of the culinary team, you will be responsible for the following: Key Responsibilities: • Manages cost controls and controls expenditures for the account, • Plans and creates all menus, • Purchases and manages inventory, • Culinary degree preferred, • Three to five years of culinary management experience, • High volume production and catering experience is essential, • Previous experience managing cost controls, • Desire to learn and grow with a top notch foodservice company Apply to Flik today! Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Associates at Flik Hospitality are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Req ID: 1488056 Flik Hospitality Group Steven Goldberg [[req_classification]]

Job Description Job Summary We are seeking a dedicated and passionate Cooking Instructor for elementary/middle/high school students. This role is pivotal in enriching our curriculum with practical, engaging, and comprehensive cooking education. The instructor will be instrumental in guiding students through the fundamentals of meal planning, nutrition, cooking techniques, and healthy eating choices. This position offers a unique opportunity to impact young lives by fostering culinary skills and encouraging informed food choices, aligning perfectly with our commitment to holistic student development. General Responsibilities • Design and implement a curriculum, tailored to the diverse needs and interests of students., • Conduct interactive cooking sessions, emphasizing meal planning, nutrition, and safe cooking practices., • Create a safe, respectful, and engaging learning environment that nurtures students' culinary interests., • Assess students' culinary skills and provide constructive feedback to encourage progress., • Collaborate with other instructors and coordinators to integrate cooking lessons with broader educational programs., • Monitor and document student progress, maintaining detailed records., • Regularly communicate with parents, guardians, and educational stakeholders about student achievements and program updates., • Curriculum Development: Craft comprehensive lesson plans that include hands-on cooking, meal planning, and nutrition education., • Classroom Instruction: Lead dynamic and engaging cooking sessions, ensuring active participation from all students., • Student Assessment: Continuously evaluate and adapt teaching methods to suit individual student needs and preferences in cooking., • Community Building: Establish a collaborative and respectful classroom environment, promoting healthy eating and cooking habits., • Equipment Management: Oversee the use and maintenance of kitchen tools and equipment., • Instructional Skills: Proven ability to develop and deliver an engaging, educational cooking curriculum suitable for school age students., • Communication Skills: Excellent verbal and written communication skills for effective interaction with students, parents, and colleagues., • Interpersonal Skills: Strong collaborative skills, openness to feedback, and adaptability in teaching methods., • Organizational Skills: Efficient time management, task prioritization, and adherence to deadlines., • Content Knowledge: Extensive knowledge in cooking, including meal planning, nutrition, cooking techniques, and food safety.

Job DescriptionHeadquartered in New York City, located in the heart of Midtown Manhattan, our Loews Hotels & Co Home Office teams support our properties throughout the United States. Our talented teams provide guidance over strategic planning, operations, revenue management, communications, sales, development, brand marketing, finance, human resources and information technology. . Who We Are: Founded in 1960, Loews Hotels & Co operates iconic hotels and resorts across the U.S. Together, our diverse and welcoming teams craft exceptional experiences in iconic destinations. Growth and belonging start here; you'll be valued for who you are and the goals you have. Whether your next career chapter involves making memories for guests or supporting our properties in our Corporate Office, every role-from Guest Services to Finance, Culinary to IT-offers opportunities to grow and make a meaningful impact. Creating a Team Member experience where you belong no matter what race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status that makes you, you is a daily focus for us. What We Offer: * Competitive health & wellness benefits, 401(k) & company match * Paid Sick Days, Vacation, and Holidays, Paid Bereavement * Pet Insurance and Paid Pet Bereavement * Training & Development opportunities, career growth * Tuition Reimbursement * Team Member Hotel Rates, other discounts, perks and more * Many of our Leadership positions are bonus eligible What We're Looking For: As a Project Accountant, you'll be a strategic partner to our Home Office leadership, driving financial excellence across centrally managed capital projects and new developments. Your work will shape the financial integrity of our initiatives, ensuring precision in reporting, compliance in execution, and seamless project closeouts. This role contributes directly to the success of our hospitality portfolio by elevating finance operations and continually enhancing controls and reporting. Who You Are: * A proactive financial partner who collaborates seamlessly with leadership to drive project success from budgeting to closeout * Detail-driven, ensuring accuracy and compliance across complex capital and development initiatives * A strategic thinker who brings clarity to financial reporting and elevates project controls through smart analysis * A clear and confident communicator who builds trust across departments and vendors with clear, timely, and solution-oriented dialogue * Results-focused, thrives in fast-paced environments and takes pride in delivering financial excellence in hospitality projects * Veterans and military spouses are encouraged to apply What You'll Do: Project Tracking & Accounting (Includes Centrally Managed Projects and New Development Project Accounting) * Effectively communicate with various discipline leaders regarding contract documents, change orders and other contract modifications and approvals * Coordinate and manage Purchase Orders/Commitments for contract and other applicable services ensuring compliance * Coordinate and manage change order requests in Oracle for line level budget changes per policy for capital, operating and development projects * Review vendor invoices per established Finance Policy * Manage vendors and contractor relationships as it relates to invoice and payment information; Investigate queries and follow up for timely payment * Update and maintain Project Final Cost (PFC) Reports and cash flow projects for all projects * Verify all data for accuracy on the PFC Reports * Prepare monthly invoice/draw package (when applicable) including all applicable backup for new development projects * Support the Project Manager in preparation of contracts and supporting documents in pay application review and approval * Review open PO and Project Close Out Aging report for support projects * Attend monthly PFC Report review meeting with project management team Reporting & Month End Journal Entries * Prepare daily, weekly and monthly project status reports and exception reporting * Provide analytical support to effectively manage capital project cash flow and expenditures * Prepare and submit miscellaneous project cost postings in Oracle Contracts * Review contract related Purchase Requisitions to ensure requests follow the Contract and Purchasing Policy * Maintain change log and facilitate change orders when necessary * Maintain Contract Project Tracker * Ensure Purchase Order numbers are entered in Docusign CLM Project Management - Oracle * Monitor payables module and ensure invoice holds/exceptions are addressed on a weekly basis * Liaison with Accounts Payable and Financial Services Center team members to troubleshoot Oracle Project/PO related questions Other * Assist with any updates to Loews Hotels Policies & Procedure Manual as needed * Attend all required training sessions and meetings * Perform other duties as assigned * May be required to work varying schedules to reflect business needs * Regular attendance in conformance with company policy and standards Your Qualifications Include: * Bachelor's degree in finance, accounting, or relevant/similar discipline required * 2 - 4 years of project accounting or similar experience required * Must have understanding and knowledge of basic accounting principles * Previous experience in Facilities/Construction and/or similar field preferred * Advanced computer skills, specifically in construction management software and Microsoft Office (Excel, Word, PowerPoint, Teams); experience with databases * Demonstrated ability to work with cross-functional teams and senior stakeholders * Strong written and verbal communication skills and interpersonal skills * Must be highly detail oriented with the ability to manage large volumes of data * Excellent time management skills * Willingness and ability to travel approximately 10% of the time . Salary range for this position, based on experience, is $64,350.00 to $80,000.00. Loews Hotels & Co is an Equal Opportunity Employer that does not discriminate on the basis of actual or perceived race, color, creed, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and pregnancy-related conditions), gender identity or expression (including transgender status), sexual orientation, marital status, military service and veteran status, physical or mental disability, genetic information, or any other characteristic protected by applicable federal, state or local laws and ordinances.

Job Description Title: Special Assistant to the Chief Executive Officer (CEO) and Chief Growth Officer (CGO) Salary: $90,000 - $100,000 About The James Beard Foundation: The James Beard Foundation(“JBF”) is a vital cultural institution with deep roots honoring and advancing the culinary arts industry. JBF’s mission is to celebrate, support, and elevate the people behind America’s food culture and champion a standard of good food anchored in talent, equity, and sustainability. As a 501(c) (3) national non-profit organization, JBF brings its mission to life through the annual James Beard Awards, industry and community-focused initiatives and programs, advocacy, partnerships, and events across the country. The Special Assistant to the CEO and CGO is a strategic role that handles complex projects, research, managing communications, and acting as a key liaison to the board and other executives. This position requires strong organizational skills, discretion, and the ability to anticipate the CEO’s and CGO’s needs to free up their time. Reporting to the CEO and CGO, the Special Assistant will be responsible for high level administrative and general office operations support; calendar management, travel coordination, contact and database management, drafting correspondence, conducting research, and managing a broad range of special projects. This role has significant interaction with executive staff, trustees, Foundation staff, members of the Restaurant community and other key stakeholders. Responsibilities: Strategic and Administrative Support • Provide executive leadership with extensive, continuous, and proactive calendar management, travel management, expense management, detailed meeting plan management, and all other executive support, • Act as representative of executive leadership regarding internal and external relations and correspondences and assist with screening communications, • Coordinate meetings, create presentations, draft correspondence, and compile monthly reports, • Arrange on- and off-site meetings, events, appointments & travel for departmental leadership with supporting materials as needed, • Provide general office operations support. Communication Management • Serve as the key point of contact and manage the flow of communication for the CEO and CGO, • Respond to a wide variety of requests for information, policies and procedures, and executive action, • Ensure that executive leadership is informed of priorities, deadlines, and challenges, • Draft correspondence as needed Board and Executive Liaison • Schedule board and executive committee meetings., • Prepare and distribute board packets and agendas, • Run presentations and technology on-site at board meetings, • Oversee all logistics and admin pertaining to Board meetings, • Ensure the central Board portal is up to date with all key documents Project Management • Take ownership of and manage a variety of special projects, which may include event planning and companywide initiatives., • Independently perform special projects that require a combined knowledge of administrative needs and technical operations Informational and Data Handling • Maintain strict confidentiality in all aspects of team and company information, • Assist executive leadership in tracking key operational metrics by organizing and compiling data, researching facts, and coordinating information retrieval, • Analyze needs and problems and determine approach and priority, • Track internal and external contacts and maintain contact databases Requirements: • 8 years minimum prior experience supporting C-Suite executives, • The ability to manage multiple tasks, schedules, and projects simultaneously is crucial, • Self-motivated with strong organizational skills, analytical talent, and attention to detail, • Accuracy and a meticulous approach to work are essential, • Exceptional written and verbal communications skills are essential for interacting with executives, board members, colleagues, supporters, patrons, etc., • Ability to meet and perform under tight deadlines, think clearly under pressure, and exercise good judgment, take the initiative, prioritize tasks, and meet deadlines is critical, • High level of integrity and discretion, especially when handling confidential information., • The ability to identify and resolve issues independently and adjust to changing priorities and situations is important, along with the ability to anticipate needs, • Strong proficiency in Microsoft Applications (Excel, Word, Outlook, PowerPoint, Teams, etc.), • Experience with Salesforce or another relational database desired Benefits: JBF offers its employees a dynamic work environment with benefits including medical, dental, and vision coverage for employees and their dependents; life insurance; flexible spending account; commuter benefits; retirement savings; employee assistance program; tuition reimbursement/ professional development; and generous paid time off. We also offer fertility planning support and up to 18 weeks (about 4 months) of paid parental leave. Additional perks include staff events, tickets to events at Platform by JBF (Pier 57), and much more. The Foundation currently works on a hybrid schedule that requires employees to be in our NYC office 2 days per week. This position is not eligible for relocation.

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation, • Create menus according to season and customer research, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulationsQualifications:, • Previous experience as a chef or cook, • Certification from culinary school preferred, • ServeSafe or Food Handler’s Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Strong leadership skills

Job Description Salary: $80000 - $100000 / year What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary Working as the Executive Chef - Ace Team, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. As a member of the Ace Team you will be responsible for supporting and/or managing Flik accounts. Being based in New York City, you will mainly support units in the Tri-State region. Additionally, you will be assigned to support non-local Flik locations requiring up to 25% travel. Ace schedules vary each week based on business needs. The majority of the assignments fall between Monday through Friday. There will be periodic evening, weekend and holiday assignments given with advance notice. Key Responsibilities: • Manages cost controls and controls expenditures for the account, • Plans and creates all menus, • Purchases and manages inventory, • Rolls out new culinary programs in conjunction with marketing and culinary team Preferred Qualifications: • Culinary degree preferred, • Three to five years of culinary management experience, • High volume production and catering experience is essential, • Previous experience managing cost controls Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Associates at Flik Hospitality are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Req ID: 1475489 Flik Hospitality Group JEANNE M LANE [[req_classification]]

Job Description Culinary Operations • Lead the kitchen in the absence of the Chef de Cuisine, • Supervise pastry sous chefs, line cooks, and prep team, • Ensure quality, consistency, and proper execution at assigned station, • Oversee food and labor cost management, • Conduct daily mise en place tasting and enforce HACCP standards, • Collaborate with Chef de Cuisine on new dish creation, • Assist with scheduling, hiring, onboarding, and staff development, • Manage timecards and administrative tasks for hourly kitchen staff, • Support training programs including cook-server collaborationQualifications, • 4+ years of experience in a Michelin-starred kitchen, • 3+ years in a leadership or management role, • Safe Food Handling Certification, • Expertise in culinary technique and kitchen operations, • Excellent communication, training, and organizational skills, • Strong knife skills and the ability to teach and uphold standards, • Ability to thrive under pressure in a fast-paced environment, • Must be able to lift 50 lbs. and stand for extended periods

Job Description The Brielle at Seaview is a thoughtfully designed, care-inclusive, non-profit assisted living and memory care community perfectly located on a beautifully wooded 10-acre campus adjacent to the Greenbelt in the heart of Staten Island. With a variety of premier services and amenities and engaging activities that promote every aspect of senior health and well-being, The Brielle at Seaview offers the compassionate support and safe, vibrant environment residents need to thrive. We offer rewarding career opportunities that include: · Competitive wages · Flexible scheduling options with full-time and part-time hours · Paid time off and Holidays (full-time) · Comprehensive benefit package including health, dental, vision, life and disability insurances (full-time) · 401(K) with employer matching · Paid training · Opportunities for advancement · Meals and uniforms · Employee Assistance Program Our community is looking for a Director of Culinary. The Director of Culinary provides full-scope, hands-on management of the Community’s Culinary Services Department. Responsible for always maintaining a superior level of quality service and cleanliness. Position will successfully manage in a cost-structure environment to meet budgetary goals in area of Culinary Services budget and labor guidelines. This person is a key member of the Community’s management team adhering to policies and procedures and upholding the Community’s mission, philosophy, values and the Company’s vision, principles and Hospitality Promises. If having a direct impact on the lives of others is appealing to you, apply today and join our team! EOE

Job Description We are a legendary and high-volume upscale steakhouse located in the heart of Midtown Manhattan, renowned for our exceptional quality and unwavering commitment to classic culinary excellence. We pride ourselves on delivering an unparalleled dining experience to our discerning clientele. Responsibilities: • Ensures excellence in guest satisfaction through a "Do Whatever It Takes Attitude" and a hands-on, lead-by-example management style., • Directly manages all back-of-house staff within our upscale/fine dining kitchen, including continuous training, professional development, and consistent follow-up., • Achieves or surpasses budgeted labor and other cost targets through meticulous planning and efficient execution., • Manages weekly and monthly inventories, and oversees the accurate ordering of all food and kitchen supplies., • A minimum of 5 years of progressive Culinary Management experience is required, including at least 2 years as an Executive Chef in a reputable upscale/fine dining establishment., • Demonstrate strong knowledge and meticulous attention to detail in all aspects of back-of-house operations, encompassing staff supervision, comprehensive inventory controls, precise food and labor cost management, and uncompromising product quality., • Exceptional communication, leadership, and conflict resolution abilities., • A stable and progressive work history, coupled with a strong and unwavering work ethic., • Experience working in a unionized environment is a plus.Company DescriptionIf you’re a passionate culinary professional ready to take the next step in your career, join Gallaghers Steakhouse as a Sous Chef. Submit your resume today.If you’re a passionate culinary professional ready to take the next step in your career, join Gallaghers Steakhouse as a Sous Chef. Submit your resume today.

Job Description Pastry Head Chef – Maxime’s, New York City- $100,000.00 Maxime’s is the newest private member’s club opening from entrepreneur Robin Birley, located on the Upper East Side in Manhatten, New York City. We are seeking a talented Pastry Head Chef to join our world-class culinary brigade. With four distinct restaurants, this is an opportunity to work at the very highest level of cuisine. • Maxime’s – refined Mediterranean fine dining, • El Puma – bold and contemporary Latin American cuisine, • Hiromi – traditional and modern Japanese sushi and small plates, • Zodiac Lounge & Bar – elevated takes on classic American bar far What We Offer: • Comprehensive Benefits Plan — medical, dental, vision & life insurance, • Generous Paid Time Off — significant vacation days & personal days, • 401k Retirement Savings Plan with Company Match, • Pre-Tax Commuter Benefits, • Work-Life & Wellness Platform, • Retail, Restaurant & Activities Discounts, • Freshly Prepared Staff Meal on each shift, • Uniform & Dry Cleaning Provided, • $2,000 Refer-a-Friend Bonus, • And more exclusive perks!, • Quarterly chef bonusWhat we are looking for:, • Minimum of 2+ years' experience working in a similar role., • Strong background in fine dining., • A professional and polished approach to leadership in a busy atmosphere., • Strong work ethic and team-centric approach., • Excellent technical skills, • Well-versed in verbal communication skills., • Leading the pastry team to deliver exceptional dishes and items from our menus using the very best ingredients and demonstrating highly skilled pastry techniques, • Training and developing the team to achieve their full potential, using a practical and hands on management style; leading and directing service. Maxime’s is proud to be an Equal Opportunity Employer. We do not discriminate on the basis race, color, creed, religion, gender (including gender identity and expression), sexual orientation, marital status, pregnancy, childbirth or related condition, sexual and reproductive health decisions, ancestry, national origin, citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, status as a victim of domestic violence, sexual violence, or stalking, or any other legally protected status.

Job Description ABOUT MAXIME'S Maxime’s, the newest private member’s club creation by renowned British entrepreneur Robin Birley—also the visionary behind London's esteemed 5 Hertford Street and Oswald’s—invites exceptional hospitality professionals to become part of our inaugural team. Opened in March 2025 in the historic former Westbury Hotel on Madison Avenue, Maxime’s is a private members club home to four distinct kitchens, each offering a unique culinary experience. We are looking for talented and passionate Head Chefs to work directly with our Executive Head Chef for two of our concepts: • Maxime’s – refined French-Mediterranean fine dining COMPENSATION AND BENEFITS • Comprehensive benefits plan, including medical, dental, vision and life insurance., • Generous paid time off programs (vacation and personal days)., • 401k retirement savings plan with company match., • Pre-tax commuter benefits., • Work life and wellness benefit platform., • Discount program offering Retail, Restaurants & Activities discounts., • Freshly prepared Staff Meal whilst on duty., • Uniform and dry cleaning provided., • $2000 refer a friend bonus, • Lead, mentor, and motivate the kitchen brigade, including sous chefs, line cooks, and prep staff., • Oversee the daily kitchen operations including the proper storing procedures, food orders, food cost, equipment, sanitation, Allergy’s and hygiene to Company and local standards., • The Head Chef will be responsible for ensuring the daily pars are met and at the highest standard. Conduct regular training, performance evaluations, appraisals and leadership meetings to build a skilled and cohesive team. * Purchase and produce top-quality food to create seasonal menus, maintain recipes, pictures and specifications are followed as well as update signage and displays for dates, food displays for quality, cleanliness, and food safety. • Responsible for educating and training staff on safe work habits and proper standards of practice., • Ensure teamwork and constructive collaboration exists between the front and back of house staff through proper communication and delegating tasks and staff tasks to ensure smooth service and kitchen operations., • Taste and review products daily to ensure quality and consistency with preparation and presentation., • Have a working knowledge of inventory ordering systems., • Minimum of 5+ years’ experience working in fine dining leading teams., • A professional and polished approach to leadership in a busy atmosphere, • NYC Food Protection Certificate, • Strong work ethic and customer-focused approach, • Previous management experience required, • Culinary trained and professional who is passionate and curious to develop and grow as a chef, • Able to work nights, weekends and holidays, and variable schedule, per the needs of the business, • Ability to coordinate multiple activities with attention to detail, • Ability to be flexible with job demands and open-minded when being asked to complete tasks., • Ability to operate and use all equipment necessary to run the restaurant., • Ability to operate with grace under pressure., • Ability to move or handle equipment throughout the restaurant generally weighing up to 50 pounds., • Ability to work varied hours/days as business dictates.

Job Description Kitchen Lead, Fast Casual Restaurant Job Summary: The Kitchen Lead is responsible for the day-to-day operations of the kitchen, ensuring high-quality food preparation, efficient service, and adherence to food safety standards. This role requires a strong understanding of kitchen dynamics, excellent leadership skills, and the ability to maintain a positive and productive work environment. The Kitchen Lead will oversee kitchen staff, manage inventory, and contribute to menu development, all while upholding the restaurant's commitment to customer satisfaction and operational excellence. Responsibilities: Kitchen Operations:Oversee and participate in all aspects of food preparation, including prepping, cooking, assembly, and presentation, ensuring consistency and qualityManage kitchen flow during peak hours to ensure timely service and maintain customer satisfactionEnsure all food items are prepared according to recipes, portion sizes, and quality standardsMonitor food inventory, place orders, and minimize waste through proper handling and storageConduct regular quality and safety checks on ingredients and finished productsMaintain a clean and organized kitchen environment, adhering to company and NYC DOH regulationsTeam Leadership & Training:Train new kitchen staff on food preparation techniques, kitchen procedures, and safety protocolsSupervise and motivate kitchen staff, fostering a positive and collaborative team atmosphereDelegate tasks effectively and ensure all team members understand their responsibilitiesProvide ongoing coaching and feedback to improve staff performanceAssist in scheduling kitchen staff to ensure adequate coverageInventory & Cost Control:Monitor food costs and actively work to reduce waste and optimize inventory levelsConduct regular inventory counts and reconcile with sales dataIdentify opportunities for cost savings without compromising quality or availability of ingredients Food Safety & Compliance:Ensure strict adherence to company and NYC DOH regulatory guidelinesImplement and maintain proper food handling, storage, and temperature control proceduresMaintenance & Equipment:Perform routine checks on kitchen equipment and report any malfunctions or maintenance needsEnsure all kitchen equipment is cleaned and maintained properlyCustomer Service:Address customer feedback related to food quality or preparation in a professional and timely mannerCollaborate with front-of-house staff to ensure a seamless dining experience Qualifications: Proven experience (2 years) as a Kitchen Lead, Supervisor, or similar role in a restaurant setting In-depth knowledge of food preparation techniques, cooking methods, and kitchen equipmentSolid understanding of food safety principles and practices Strong leadership, communication, and interpersonal skillsAbility to work effectively in a fast-paced environment and manage multiple tasks simultaneouslyExcellent problem-solving and decision-making abilitiesFlexibility to work various shifts, including evenings, weekends, and holidaysBasic computer skills for inventory management and scheduling Physical Requirements: Ability to stand for extended periods and lift up to 50 poundsManual dexterity and coordination to operate kitchen equipment Education: High school diploma or equivalent requiredNew York City Department of Health Food Handler’s Certificate requiredCulinary degree or certificate is a plus Lead, Fast Casual Restaurant Job Summary: The Kitchen Lead is responsible for the day-to-day operations of the kitchen, ensuring high-quality food preparation, efficient service, and adherence to food safety standards. This role requires a strong understanding of kitchen dynamics, excellent leadership skills, and the ability to maintain a positive and productive work environment. The Kitchen Lead will oversee kitchen staff, manage inventory, and contribute to menu development, all while upholding the restaurant's commitment to customer satisfaction and operational excellence. Responsibilities: Kitchen Operations:Oversee and participate in all aspects of food preparation, including prepping, cooking, assembly, and presentation, ensuring consistency and qualityManage kitchen flow during peak hours to ensure timely service and maintain customer satisfactionEnsure all food items are prepared according to recipes, portion sizes, and quality standardsMonitor food inventory, place orders, and minimize waste through proper handling and storageConduct regular quality and safety checks on ingredients and finished productsMaintain a clean and organized kitchen environment, adhering to company and NYC DOH regulationsTeam Leadership & Training:Train new kitchen staff on food preparation techniques, kitchen procedures, and safety protocolsSupervise and motivate kitchen staff, fostering a positive and collaborative team atmosphereDelegate tasks effectively and ensure all team members understand their responsibilitiesProvide ongoing coaching and feedback to improve staff performanceAssist in scheduling kitchen staff to ensure adequate coverageInventory & Cost Control:Monitor food costs and actively work to reduce waste and optimize inventory levelsConduct regular inventory counts and reconcile with sales dataIdentify opportunities for cost savings without compromising quality or availability of ingredients Food Safety & Compliance:Ensure strict adherence to company and NYC DOH regulatory guidelinesImplement and maintain proper food handling, storage, and temperature control proceduresMaintenance & Equipment:Perform routine checks on kitchen equipment and report any malfunctions or maintenance needsEnsure all kitchen equipment is cleaned and maintained properlyCustomer Service:Address customer feedback related to food quality or preparation in a professional and timely mannerCollaborate with front-of-house staff to ensure a seamless dining experience Qualifications: Proven experience (2 years) as a Kitchen Lead, Supervisor, or similar role in a restaurant setting In-depth knowledge of food preparation techniques, cooking methods, and kitchen equipmentSolid understanding of food safety principles and practices Strong leadership, communication, and interpersonal skillsAbility to work effectively in a fast-paced environment and manage multiple tasks simultaneouslyExcellent problem-solving and decision-making abilitiesFlexibility to work various shifts, including evenings, weekends, and holidaysBasic computer skills for inventory management and scheduling Physical Requirements: Ability to stand for extended periods and lift up to 50 poundsManual dexterity and coordination to operate kitchen equipment Education: High school diploma or equivalent requiredNew York City Department of Health Food Handler’s Certificate requiredCulinary degree or certificate is a plusDepartment of Health Food Handler’s Certificate required • Culinary degree or certificate is a plus By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. 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Job Description DUTIES AND KEY RESPONSIBILITIES: Resident Experience & Service Excellence • Lead the move-in and first 30-day programs, including personal welcome receptions, post-move tours, introductions to residents, and structured check-ins at 10-day, 30-day, 60-day, and biannual intervals., • Manage communications with residents and families throughout the resident lifecycle (pre-admission, admission, maintenance, crisis, discharge), coordinating with ED and Case Manager to review service delivery failures., • Develop, implement, and enforce signature service standards covering greeting procedures, response times (24-hour non-urgent, 2-hour priority), complaint escalation, and resolution processes., • Establish service recovery protocols to ensure 95%+ resident satisfaction scores in non-care areas (Dining, Housekeeping, Maintenance, Programming)., • Collaborate with Culinary and Lifestyle teams to coordinate private family celebrations, holiday events, wine tastings, and cooking demonstrations., • Oversee seasonal décor updates and ensure alignment with brand standards in collaboration with Lifestyle Director., • Recruit, onboard, manage, and provide ongoing coaching to concierge team members (FT and PT)., • Provide guidance, but not direct oversight, to Dining Room and Housekeeping teams regarding service standards., • Develop monthly training programs covering senior-specific communication, hospitality practices, and sales-focused customer interactions., • Conduct quarterly performance reviews, implement recognition programs, and track hospitality service metrics using SOE standards in Power BI., • Oversee concierge operations, ensuring professional appearance, responsiveness, and hospitality-driven service., • Coordinate lifestyle activities, transportation, and entertainment bookings to enhance the resident experience., • Support alternative revenue initiatives, including guest dining, private event hosting, and premium service offerings., • Conduct daily walkthroughs of common areas, dining spaces, and high-traffic zones to identify and address issues immediately., • Participate in resident councils, suggestion programs, and satisfaction surveys, implementing action plans based on feedback., • Support sales team during prospective resident tours, highlighting hospitality standards and resident testimonials.

Job Description Salary: $80000 - $85000 year What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary Working as a Catering Manager, you are responsible for Catering and Events in a corporate dining conference center. You will manage a team of staff. You will be responsible for managing client relations, along with ensuring the catering offered to our guests is of superior quality. Additionally, you will be responsible for the following: Key Responsibilities: • Coordinates and oversees internal events, • Develops and maintains the catering marketing plan including a comprehensive event planning service to clients and detailed menu development, • Hires, trains, and schedules catering staff, and will be actively involved in the development of existing catering staff in service techniques, menu presentation, policies, and procedures, • Ensures successful operations of catering functions including labor cost control, foods cost control and preparation, transportation, setup, operation, and cleanup of all events Preferred Qualifications: • Bachelor's Degree is required in Hospitality or Culinary ArtsMinimum of 5 years of experience in hospitality industry including 2 years in management (preferably Catering Management) is required, • Booking, selecting and costing menu items, pricing contracts, and resourcing temporary help and equipment experience is key, • Ability to supervise food preparation, service and cleanup is also essential, • ServSafe Certified a plus Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Associates at Flik Hospitality are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Req ID: 1479232 Flik Hospitality Group JEANNE M LANE [[req_classification]]

Job DescriptionSalary: $65,000-$75,000 Licensing Coordinator, Business Development (New York, New York) JOB DESCRIPTION: Who We Are: Marquee Brands owns and manages a portfolio of global brands across consumer products and channels across home & culinary, luxury, fashion, and sports & active. Marquees team of professionals is focused on a commitment to drive organic growth through natural brand extensions, impactful marketing and direct consumer engagement. Our promise is to ensure our brands continue their storied success through relevant product, expanded retail distribution, and international growth all while continuing to be true to their founding message and origin. Position Overview The Business Development Licensing Coordinator supports the companys growth initiatives by prospecting, facilitating contract processes, and assisting in the vetting and execution of new business opportunities. This role serves as a key liaison between internal departments and external partners, ensuring that all licensing agreements are efficiently administered, compliant, and aligned with strategic goals. Key Responsibilities • Manage the full lifecycle of licensing agreements, including tracking terms, renewals, and compliance requirements., • Update and maintain CRM system to track and facilitate all deal flow., • Research and assess potential licensing and partnership opportunities; compile reports and presentations for leadership., • Prepare and review contract documentation, ensuring timely execution and accurate record-keeping., • Work closely with Legal, Finance, Brand, Creative, and Marketing teams to ensure alignment across licensed products, IP, contractual terms, and brands., • Maintain contract databases and generate regular status updates, performance reports, and financial summaries (e.g., royalties, payments)., • Serve as a point of contact for licensors, licensees, and other business partners; ensure smooth communication and follow-up., • Bachelors degree in Business Administration, Marketing, Legal Studies, Communications, or a related field., • 1-2 years of experience in licensing, business development, contract administration, or related roles., • Understanding of intellectual property rights, licensing, and contract management principles., • Strong attention to detail and organizational skills, with the ability to manage multiple projects simultaneously., • Excellent written and verbal communication skills., • Proficiency with CRM systems, contract management tools, and Microsoft Office (Excel, PowerPoint, Word)., • Strategic and analytical mindset, • High degree of professionalism and confidentiality, • Collaborative and team-oriented, • Problem-solving and adaptability in a fast-paced environment Marquee Brands Benefits and Perks • You'llenjoy coming to work because we have a refreshing company culture that is open,entrepreneurialand fun., • Competitive salary, and bonus structure, • 401k match, • Healthcare Benefits including dental and vision, • Flexible spending account (FSA) or health savings account (HSA), • Short-term and Long-term disability, • Parental Leave, • Life insurance, • Pet Insurance, • Paid Vacation, • Action Days - two (2) fully paid MarqueeInAction" days each calendar year to dedicate your time to a charity orcauseof your choice. $65,000-$70,000 + Bonus

Job Description The Noble 33 Hospitality and lifestyle company is seeking an Executive Chef for Sparrow Italia - NEW LOCATION - NEW YORK CITY ! This position is responsible for the overall food quality of all food items, controls COGS, trains and oversees all back of house employees and areas, ensures company standards and may be responsible for seasonal specials and menu changes. Duties & Functions: • Maintain constant quality control of all food prepared and ensure it meets the Culinary Director’s and restaurant standards and is served on time, • Understand the operational set up and principle of the restaurant, • Oversee and collaborate with the Sous Chef at all times to produce the highest culinary standards, • Hiring and training staff to prepare and cook all the menu items, • Identify training needs and conduct training for all back of house team members and positions, • Coordinate the kitchen team and support any position that is in need of help, • Complete necessary food and station preparation prior to the scheduled event, • Ensure efficient and accurate use of produce, products and equipment in and around the kitchen, • Ensure that hygiene and safety protocols are implemented and enforced to the highest standard, • Conduct inventory of ingredients and equipment and placing orders as neededSpecific Job Knowledge & Skills:, • Culinary degree preferred, High School or equivalent required, • One to two years in a management position, preferably in an upscale or lifestyle brand hotel, • Ability to thrive in a high-pressure environment, • Ability to reproduce and coach precision plating ( to company standards), • Passion for food and for creating exceptional guest experiences, • Gracious, friendly, and fun demeanor, • Ability to multitask, work in a fast paced environment and have a high level attention to detail, • Strong verbal and written communication skills in English, prefer bilingual English/Spanish, • Develop and maintain positive and productive working relationships with other employees and departments, • Ability to work independently and to partner with others to promote an environment of teamwork, • Available to work on call shifts, after hours, over weekends and on holidays., • Responsible for quarterly, and special occasion menus ( approved by direct report)Physical Abilities:, • Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance, • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity, • Stand, sit, or walk for an extended period of time or for an entire work shift, • Reach overhead and below the knees, including bending, twisting, pulling, and stooping, • Requires manual ability to use, carry, and operate all necessary equipment Benefits:, • Dental insurance, • Health insurance, • Life insurance, • Vision insurance, • Paid Time OffWe offer opportunities for growth and development. We pride ourselves on our fast-paced culture supported by leaders who propel you to your full potential. If you want to join our dynamic team, we invite you to apply!

Job DescriptionWho We AreSince its founding in 2010, Challenge Preparatory Charter School (Challenge Prep) has provided students and families with a successful academic program in Far Rockaway, Queens. We currently serve over 1200 scholars from Kindergarten to 12th grade across 3 sites. Our school’s mission is to prepare students from the greater Far Rockaway community to excel academically, to demonstrate mastery of the NY State Learning Standards, and to achieve their career aspirations. Challenge cultivates and supports the intellectual, aesthetic, social, emotional, and ethical development of its students and prepares them to be responsible 21st century citizens. To accomplish its mission, Challenge offers a rigorous instructional program in a safe, supportive, technology-infused and data-enriched and social-emotional learning sequence, authentic field experiences, career counseling, and college coursework. It is understood that we are one organization with multiple sites, and it is expected that all members of the team collaborate to support all of our scholars. Understanding the RoleYou will provide exceptional instruction that affords all students the opportunity to excel academically and meet grade-level standards. You will bring content-specific expertise to instructional planning and delivery in order to equip students with the skills necessary for success in future careers in the food-service and production industry. This teacher will deliver specified instruction in the areas of food safety, commercial production, and culinary arts. Through this role, you will work relentlessly to increase student achievement levels by consistently setting rigorous academic and behavioral goals for students, monitoring progress towards these goals, and adjusting course when necessary. The Culinary Arts Teacher will work to actively build positive and beneficial relationships with parents, guardians, and community members in order to positively impact their students’ academic performance.Essential Duties and Responsibilities include the following: • Develops and administers culinary arts curriculum consistent with school district goals and objectives, • Evaluates student progress on a regular basis and prepare progress reports, • Instructs pupils in citizenship, basic communications skills, and other general elements of the course of study common to all teachers, as specified in state law and administrative regulations and procedures of the district, • Provides individual, small, and/or large group instruction, whenever appropriate, in order to adapt the curriculum to the needs of pupils with varying intellectual and special abilities, • Instructs pupils in proper care and use of textbooks, equipment, and materials, • Establishes and maintains standards of pupil behavior needed to provide an orderly and productive environment, • Selects and requisitions books, instructional materials, equipment, and aids, and maintains required inventory records, • Develops instructional plans and organizes class time to provide a balanced program of instruction, • Develops and maintains professional competence through participation in in-service education activities provided by the district and in self-selected professional growth activities, • Supervises out-of classroom activities for pupils during the assigned working day, as required, • Plans and coordinates the work of aides, teacher assistants, and other paraprofessionals, • Identifies pupil’s needs and cooperates with other professional staff members in assessing and helping pupils solve health, attitude, and learning problems, • Communicates with parents and pupil personnel staff members on the individual pupil’s progress and development, • Provides instruction on the use and development of skills in culinary arts including safe techniques and hospitality and tourism. Instructs students in the use, care, and safe operation of business equipment, • Develops and participates in the sponsorship of student activities and faculty committees, • Acts as a resource person on an interdepartmental level to relate appropriate aspects of his/her subject area to other subject areas, • Works to establish and maintain open lines of communication with students and their parents concerning the academic and behavioral progress of all assigned studentsSkills, Qualifications, and/or Competencies Required:, • Dedicated to working in communities that have historically been underserved and under-resourced, • Committed to thoughtfully engaging in identity work necessary to take a culturally responsive approach to pedagogy and relationship-building with students and colleagues, • You possess an exceptional level of patience and focus to overcome challenges and achieve results, • Strong classroom management skills: you can set high expectations in the classroom and keep scholars engaged, • Classroom presence: you are clear and precise when sharing new content with students and can effectively lead students through inquiry-based class discussions, • Detail-oriented, and highly organized, • Bachelor’s degree from an accredited college or university, Master’s Degree, preferred, • NYS Teaching Certification in Culinary Careers, or working towards certification, • Certificate of Eligibility in Culinary or related field and/or Career and Technical Education (CTE) Certification, • Current possession or immediate attainment of Food Protection CertificateBenefits & Compensation, • Employees at Challenge Preparatory Charter School are provided with a generous salary. Our salaries are highly competitive, set through a lens of equity, and based on an individual’s skills and experiences relevant to the role., • A starting Teachers' salary ranges from $62,000 - $95,000, based on experience., • As a regular full-time employee of Challenge Prep, you will be eligible for benefits that include medical, dental, vision, and life insurance as well as a 403(b) retirement benefit package with match and Paid Family Leave., • We also offer flexible spending accounts for health, dependent care, and transit., • Flexible and reflective leadership: dedicated to staff development, team cohesion, and shared responsibility for decision-making, development, and team-wide priorities, • Driven and passionate colleagues who contribute to a professional and collaborative work environment, • Opportunities to sit on various committees and participate in initiatives central to key organizational decisions and strategic planning

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable BAKERS/ PASTRY CHEFS This is a HANDS-ON & demanding position!! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: • Control Inventory, • Assist in Assembling Orders, • Project Management, • Communication, • Uphold Wolfoods Standards of Service & Quality, • Maintain Health Department Sanitation Standards, • Manage Staff, • Client Relations, • Follow the comprehensive Woolfoods Camp Food Training Program, • Attend related in-service training and staff meetings, • Use weights and measures to properly execute recipes, • Prep and bake all bakery items for the menu and special events, • Follow standardized recipes, • Ensure production has accurate timing, quantity, quality, and plating, • Supervise bakery personnel, • Actively engaged in planning, scheduling, directing, and training, • Understand the importance in cross utilization, • Understand the importance of utilizing excess production/leftovers, • Estimate baking needs, establish par levels, order adequate supplies, and maintain inventory, • Ensure bakery area and equipment are maintained to health standards, • Teach and enforce safety regulations, • Specialized Decorating, • Assist in developing and tasting recipes, • Assists in planning bakery products menu, • May act as kitchen supervisor in the absence of other Wolfoods staff, • 2+ years High Volume Commercial Kitchen Experience, • Minimum three professional references required with application submission, • Proficient in relevant skills relating to specific role, • Quality Driven, • Ability to self-motivate, • Able to both lead a team & take direction, • Minimum 6-day 70-hr work week, • Ability to work under pressure in environments that are above/below average temperatures, • Must live on-site in a rural setting with the possibility of shared living spaces, • Must be able to stand for long periods of time, • Must be able to lift and carry a minimum of 50 pounds, • Must be able to bend, stretch and reach for extended periods of time, • Must posses a ServSafe Allergens Certification before the start of camp (Company Sponsored), • Looking for seasonal, summer opportunities., • Enjoy the challenge of a high-volume production kitchen and dining facility, • Embrace a teaching and learning culture, • Get excited about being a part of a team and community, • Competitive Salary, • Bonus System, • Room, • Board, • Transportation Expense Assistance WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Job Description Position Title: Executive Chef - Corporate Dining Salary: $90,000 - $110,000 Other Forms of Compensation: Benefits & Bonus Eligible Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to Work, This is R/A ! Job Summary Working as the Executive Chef for a high-volume corporate dining account, you will be responsible for overseeing all culinary functions related to cafe services, catering and client dining. You will manage and lead a team of associates and oversee all safety and sanitation as it pertains to the account. Key Responsibilities: • Ensures operational excellence and high quality food, • Manages cost controls and controls expenditures for the account, • Manages a team of associates, • Plans and creates all menus, • Purchases and manages inventory, • Rolls out new culinary programs in conjunction with marketing and culinary team Preferred Qualifications: • Three to five years of culinary management experience, • High volume production and catering experience, • Previous experience managing cost controls, • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Apply to Restaurant Associates today! Restaurant Associates is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Restaurant Associates maintains a drug-free workplace. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Req ID: 1482216 Restaurant Associates Leah Curry [[req_classification]]

Job Description A growing hospitality company based in Midtown Manhattan is seeking an Events Manager to oversee the seamless planning and execution of private events, buyouts, and activations. This client's venue are dynamic and iconic to the NYC landscape. This role is the critical link between the sales team, clients, and operations—ensuring each event is delivered with precision, energy, and elevated hospitality.This is a client-facing, highly organized leadership role ideal for a hospitality professional who thrives in fast-paced, dynamic environments. The Events Manager is responsible for coordinating across FOH, bar, culinary, and vendor teams while managing client communication, event logistics, and service flow. Key Responsibilities Pre-Event Planning • Partner with the operations team to review BEOs and client requirements, • Develop detailed operational plans, timelines, and staffing needs, • Coordinate with vendors and internal teams to secure equipment, décor, and supplies, • Serve as the main client contact on-site, ensuring expectations are met and exceeded, • Manage FOH and BOH event operations with attention to timing, flow, and service standards, • Troubleshoot issues quickly and professionally, keeping events on track, • Oversee breakdown and ensure accurate reporting of labor, costs, and revenue, • Collect client feedback and address follow-up items with the sales team, • 3 years of event management experience in hospitality, restaurants, or venues, • Proven ability to manage multiple events in high-volume settings, • Strong client-facing communication and organizational skills, • Ability to lead diverse service teams under pressure, • Flexible schedule, including evenings, weekends, and holidays

Job Description Position: Director of Culinary Location: New York, NY Compensation: $150,000–$180,000 base salary, plus bonus Schedule: Full-time, on-site A visionary culinary group is seeking a Director of Culinary to lead and inspire the culinary operations across a flagship location and future developments within an iconic mixed-use property in Midtown Manhattan. This is an extraordinary opportunity for a senior-level chef or culinary director to shape a new destination dining experience that reflects innovation, excellence, and guest-centered hospitality. About the Opportunity: This role will oversee the execution and development of all culinary concepts, beginning with a high-end, upscale bistro and private dining room opening within a landmark New York City building. The Director of Culinary will collaborate with ownership, designers, and hospitality leaders to bring a cohesive and world-class food and beverage vision to life — setting the tone for future restaurant openings across the property. Ideal candidates have multi-unit experience, a background in luxury or lifestyle-driven dining environments, and a proven ability to manage culinary teams with a focus on systems, consistency, and profitability. Key Responsibilities: • Lead Culinary Vision: Drive the overall culinary strategy for the brand, from kitchen design and pre-opening operations to menu development and ongoing innovation., • Build & Train Teams: Hire, coach, and mentor a top-tier kitchen leadership team and foster a collaborative, high-performance culture throughout all units., • Open New Concepts: Partner with designers, architects, and operations teams to ensure culinary functionality in back-of-house design and infrastructure., • Operational Oversight: Establish SOPs, inventory systems, and purchasing protocols to ensure efficiency, consistency, and cost control., • Maintain Excellence: Uphold the highest culinary standards, including food quality, safety, cleanliness, and presentation across all locations., • Vendor & Cost Management: Maintain relationships with premium purveyors and manage food and labor costs to meet financial targets., • Collaborate Cross-Functionally: Work closely with ownership, front-of-house leadership, and marketing to deliver an exceptional and cohesive guest experience., • Strategic Expansion: Play a pivotal role in scaling the culinary program for future restaurant openings throughout the 550 Madison development. Qualifications: • Minimum 10 years of progressive culinary leadership experience, including executive chef or culinary director roles., • Background in high-end, fine dining or upscale restaurant groups, with multi-unit oversight strongly preferred., • Strong pre-opening experience, including BOH design collaboration and kitchen launch execution., • Proven track record of team building, cost control, vendor negotiation, and culinary innovation., • Clear, confident communicator with a passion for hospitality and design-forward environments., • NYC market knowledge and experience working in fast-paced, high-expectation urban environments. Compensation & Benefits: • Base salary: $150,000–$180,000 depending on experience, • Bonus eligibility, • Comprehensive benefits package, • PTO and paid holidays, • Opportunity to lead one of NYC’s most anticipated restaurant projects

Job DescriptionDescription: Job Title: Executive Chef Reports to: DOO Location: Bronx, NY Position Summary: Kommissary is a social enterprise on a mission to spread joy through food. We produce and deliver high volumes of meals spanning a diverse array of cuisines to every demographic in New York City. Are you a seasoned Executive Chef looking for a leadership role in a dynamic organization? As the Executive Chef at Kommissary, you will lead and manage the day-to-day operations of our high-volume commissary kitchen and food catering services. Your role will be pivotal in ensuring operational efficiency, maintaining high standards of food safety and quality, and driving growth and innovation. You will be responsible for overseeing a diverse team, optimizing processes, and ensuring we meet and exceed client expectations. We are looking for a passionate Executive Chef who upholds the highest standards and is eager to contribute to our growing organization. As a key member of our operations team, the Executive Chef will report directly to the Director of Operations. Success in this position requires a proven track record in delivering exceptional culinary experiences within a complex operation. We are a proud minority owned business that celebrates diversity, equity, and inclusion. Success in the Role: Onboarding Period: • Complete a comprehensive onboarding process, including introductions to key team members, clients, and suppliers., • Review and familiarize yourself with existing operational procedures, policies, and performance metrics., • Conduct a thorough assessment of current operations, including staffing, workflows, inventory management, and client satisfaction., • Hold one-on-one meetings with department heads and key team members to understand their roles, challenges, and suggestions for improvement., • Begin to evaluate the effectiveness of current processes and identify any immediate areas of concern or opportunities for quick wins., • Develop a preliminary action plan based on your assessment, focusing on immediate priorities and short-term goals., • Establish key performance indicators (KPIs) to track progress and measure success., • Oversee Manager-On-Duty scheduling, training, and reporting., • Implement initial changes based on your action plan, including process improvements, staff training programs, or operational adjustments., • Monitor the impact of these changes on operational efficiency and team performance, making necessary adjustments., • Develop a more detailed strategic plan for the next 6-12 months, incorporating feedback from the team and insights gained during the first three months., • Set specific, measurable goals for key areas such as cost reduction, quality improvement, and client satisfaction., • Strengthen team cohesion and performance through targeted training sessions, team-building activities, and performance reviews., • Identify potential leadership or talent gaps and develop a plan for addressing them., • Manage a dynamic special events department for private gatherings and corporate team-building activities., • Achieve and exceed key performance targets related to productivity, quality, and financial performance., • Successfully implement long-term process improvements and innovations that enhance efficiency and client satisfaction., • Drive initiatives to expand service offerings, increase client base, or enter new markets, based on business objectives and market trends., • Develop and execute a plan for continuous improvement, leveraging data and feedback to refine operations and strategies., • Foster a positive, high-performance work culture through effective leadership, clear communication, and recognition of team achievements. Looking ahead, your role as the Culinary Director offers ample opportunities for personal and professional growth within our organization. Whether it's spearheading new initiatives, mentoring junior team members, or contributing to cross-functional projects, your passion for excellence and collaborative spirit will set the stage for continued success. Embracing ongoing learning and development opportunities, you'll stay ahead of industry trends and best practices, positioning yourself as a subject matter expert in high-volume food catering operations. With each milestone achieved and challenge overcome, you'll play an integral role in shaping the future of our organization and driving sustainable growth for years to come. Must Have: • Prior experience as an Executive Chef. Must be able to cook., • Ability to work weekends and holiday availability is required., • Degree in an applicable discipline or equivalent professional experience., • 5+ years proven experience in a senior operational role within a high-volume kitchen or food service environment., • Strong leadership and team management skills, with the ability to inspire and develop staff., • Excellent organizational and problem-solving abilities., • In-depth knowledge of food safety regulations and industry best practices., • Strong financial acumen with experience in budgeting and cost control., • Ability to work collaboratively with other departments and stakeholders., • Exceptional communication skills, both written and verbal., • Excellent Microsoft Office and Google Suite skills., • Understanding of food safety, preparation and handling regulations., • Sound knowledge of process optimization., • Strong leadership experience in leading, motivating and performance managing teams of 50+., • Strong data analysis skills including but not limited to forecasting, workforce planning, scheduling, resource allocation, financial planning etc., • Able to perform root cause analysis and present logical conclusions., • Experience negotiating with vendors on price, quality and payment terms., • Familiarity with safety and environmental regulations from agencies like the Department of Health, EPA and OSHA. The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee may need to stand and walk for extended or continuous periods of time. They must be able to perform the duties associated with a chef/cook. They must be able to ascend and descend staircases, ladders, and/or step stools and may be required to travel outside between buildings in varying outdoor weather conditions. The employee may also be regularly required to remain in a stationary position (sit or stand) for 85% of the time; regularly operate office and kitchen machinery. The employee must be able to travel up to 50% of the time. Travel may vary in frequency and duration. The employee must demonstrate the ability to exert up to 50 pounds occasionally, and/or up to 50 pounds frequently, and/or up to 50 pounds of force constantly to lift, carry, push, pull, or move objects. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this job. This job description is subject to change at any time. Other Duties: This job description is not designed to cover or contain a comprehensive list of activities, duties or responsibilities that are required of the employee. Other duties, responsibilities and activities may change or be assigned at any time with or without notice. Compensation & Benefits: $100,000.00-$110,000.00/Annual commensurate with experience Health, Dental, Vision, PTO and more! E-Verify Notice: This employer participates in E-Verify and will provide the federal government with your Form I-9 information to confirm that you are authorized to work in the U.S. Este empleador participa en E-Verify y proporcionará al gobierno federal la información de su Formulario I-9 para confirmar que usted está autorizado para trabajar en los EE.UU.. Equal Employment Opportunity: Kommissary does not discriminate in employment on the basis of race, color, religion, sex (including pregnancy and gender identity), national origin, political affiliation, sexual orientation, marital status, disability, genetic information, age, membership in an employee organization, retaliation, parental status, military service, or other non-merit factor. Kommissary is committed to providing access, equal opportunity, and reasonable accommodation for individuals with disabilities in employment, its services, programs, and activities. To request reasonable accommodation, contact us at . Requirements:

Job Description Rosa Mexicano Restaurants, a NYC based, successful casual fine dining restaurant group known for outstanding hospitality and service and for offering an authentic menu that the Zagat Survey calls, "the 'gold standard' of 'upscale modern' Mexican cuisine", with locations in New York, New Jersey, Massachusetts, Connecticut, Pennsylvania, Virginia, and Maryland, seeks an Executive Sous Chef for our Lincoln Center location in the Empire Hotel. As an Executive Sous Chef with Rosa Mexicano, you will lead the culinary team in all areas of a unit insuring on trend, efficient, safe, and sanitary food production. You will be responsible for, inventory, purchasing, food cost controls and staff management and development. Provides excellent customer service to a wide variety of customers and maintains highest professional food quality and sanitation standards. Key Responsibilities: • Evaluates food products to ensure that quality standards are consistently attained, • Organizes and coordinates the work of chefs, cooks, and other kitchen employees to ensure that the preparation, delivery, set up and serving of food and associated items, is economical, technically correct and meets or exceeds health code requirements and customer's expectations, • Maintains excellent employee communications to continuously improve the quality of provided services and to resolve problems, • Analyzes ongoing performance and trends in the local operation and devises and leads improvements, • Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality, • Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards, • Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned, • Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed, • Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products, • Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits, • Culinary degree preferred, • Bachelor's Degree in Food Services Technology/Management/or related field preferred, • Three to five years of progressive culinary or kitchen management experience, depending upon formal degree or training, • Experience with planning and managing catering events from a culinary perspective, • Strong leadership skills and desire to work with an industry leader, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Proficient computer skills (Microsoft Office, Email and the Internet), • Ability to communicate on various levels including management, departmental, customer and associate, • Ability to work a continuously flexible schedule including days, evenings, and weekends with varying days off to support a seven-day-a-week dining operation

Job Description Location: New York, NY Work Setting: Hybrid (3 days onsite, 2 days remote) Relocation: Local candidates preferred; relocation considered for qualified applicants Compensation: $120,000 – $125,000 Benefits: Company paid Medical, Dental, Vision, PTO, Sick Time, Daily Meal Comp, Parental Leave, 401(k) with match or RRSP, Employee Discounts, Italian cuisine/product classes, Referral Program, and additional standard corporate benefits Position Summary The Treasury & Cash Operations Manager oversees all North American treasury functions across both U.S. and Canadian operations. This highly visible, hands-on role reports directly to the CFO and manages cash operations, bank relationships, liquidity planning, credit card programs, and treasury process improvements. The Manager leads a small but expanding team that includes a Senior Treasury Analyst and an outsourced India-based resource, partnering closely with POS/IT, finance, accounting, and store leadership. This position is central to supporting new store openings, implementing treasury controls, and helping prepare for an upcoming ERP transition. The ideal candidate brings deep experience in multi-location retail or hospitality treasury operations and thrives in a fast-paced, high-growth environment. What You’ll Do • Oversee all daily cash management functions including cash concentration, wires, account funding, and liquidity planning, • Manage banking relationships, negotiate fees, and implement new banking technologies and services, • Lead and support the Treasury & Cash Operations team, including an analyst and offshore resource, • Provide store-level support for cash operations and partner with POS/IT on treasury-related needs, • Oversee corporate credit card program management and the American Express partnership, • Support new store and café openings, including establishing cash office setup and processes, • Contribute to the ERP implementation planned for July 2026, • Maintain financial controls and ensure operational efficiency across treasury workflows, • Prepare treasury reports, perform analysis, and support CFO-level decision-making, • Complete additional duties and projects as assigned What You Bring • Bachelor’s degree in Accounting, Finance, or Business Administration, • 5+ years of treasury, cash operations, or financial management experience, • Strong experience in retail or hospitality treasury operations (cash-heavy, multi-location environments), • Advanced Excel proficiency (pivot tables, index match, sumifs, countifs, lookups, if formulas), • Experience managing or supporting a corporate credit card program, • Experience with major ERPs such as Oracle, SAP, or Microsoft Dynamics; treasury systems (e.g., Kyriba) a plus, • Collaborative, hands-on operator with willingness to work closely with the team, • Ability to work a hybrid schedule and be based in NYC Preferred Qualifications • CPA or CMA credential, • Experience opening new retail or hospitality locations, • Familiarity with POS systems and integrations, • Experience with U.S. and Canadian treasury processes (not required) What You Get • Competitive salary between $120K–$125K, • Options for a company-paid medical plan, • Dental, vision, PTO, sick time, and parental leave, • 401(k) with company match or RRSP depending on region, • Daily meal comp, employee discounts, and access to culinary classes, • High-growth role with visibility to the CFO and opportunity to shape the North American treasury function, • Ability to influence new store openings and future expansion

Job Description About the Company Lobster Place Hospitality Group (LPHG) is a premier seafood dining and retail destination located in the heart of Chelsea Market. Lobster Place Hospitality Group (LPHG) is a premier seafood dining and retail destination located in the heart of Chelsea Market. We operate Michelin-acclaimed Cull & Pistol Oyster Bar and Lobster Place Seafood Hall & Market—one of the most heralded seafood destinations in NYC. As the most visited retailer in the Chelsea Market, during peak months, we serve over 1,500 orders per day, go through 20,000 oysters a week, and use 600 pounds of lobster daily. Our mission is to provide an unparalleled seafood experience by delivering quality, innovation, and hospitality at the highest level. At LPHG, we foster a culture of excellence, care, and professionalism, ensuring that both our employees and guests thrive. Description and Position Summary The Executive Sous Chef (ESC) reports directly to the Executive Chef (EC) and is a core member of the back-of-house (BOH) senior leadership team. This role serves as the EC’s primary operational partner, with a strong focus on staff management, training and development, quality control, and daily execution. With support from the EC, the ESC oversees four (4) Sous Chefs, who collectively manage approximately 55 BOH employees. The ESC is expected to set and uphold a high standard of culinary and operational excellence, ensuring consistency, professionalism, and strong team performance across all stations. In addition to culinary and leadership responsibilities, the ESC must demonstrate strong administrative acumen. This includes participating in inventory planning and management, supporting accurate payroll processing, contributing to training development, and ensuring proper employee relations documentation. The role requires strong computer literacy and comfort with kitchen technology, inventory software, digital communication tools, and basic administrative systems. This position bridges day-to-day operations with long-term team development. The ideal candidate is hands-on, communicates effectively, and demonstrates steady, reliable leadership. The ESC will play an active role in building the skills of both line-level staff and Sous Chefs. Candidates should bring exceptional culinary proficiency, a growth mindset, and a collaborative spirit. We are seeking leaders who demonstrate integrity, humility, accountability, and the ability to inspire trust—ultimately contributing to a strong and positive kitchen culture. Key Responsibilities Leadership & Team Development * Lead daily kitchen operations, ensuring quality, consistency, and efficiency. * Mentor and coach BOH hourly and management staff, fostering professional growth and accountability. * Assists executive chef in formal performance management evaluations for Sous Chefs and Shift Leads by providing feedback and participating in delivery. Staff Management & Training * Collaborate with the HR team to facilitate recruitment, interviews, hiring and onboarding. * Execute training for all new line-level BOH hires using standardized training processes. * Ensure staff proficiency in core skills and consistency in executing standardized recipes. * Lead efforts to cross-train and develop individual staff members. * Participates in the training of all BOH managers, ensuring leadership readiness. * Collaborates with Executive Chef and FOH managers in creating materials needed to properly train FOH staff on F&B offerings and executes training sessions. Culinary Operations & Execution * Manages all BOH staff schedules to conform to the master staffing plan, ensuring that all necessary items are communicated to the Executive Chef & Payroll team. * Expedite service as needed to maintain efficiency during peak business hours. * Collaborate with the Executive Chef on menu evolution including menu development, tastings and implementation. * Collaborate with the FOH team to ensure seamless communication between departments. * Ensure efficiency of kitchen operations through daily examination of workflows and equipment maintenance, taking initiative in resolving issues using sound judgement and making suggestions for improvements in daily notes and weekly management meetings. * Foster a high-performance culture through effective task management. * Oversee equipment maintenance and repairs to ensure operational efficiency. Inventory & Cost Management * Oversee inventory management, ordering, and vendor relationships. * Manage daily inventory processes, setting and maintaining pars. * Collaborate with the VP, Culinary Director to optimize food costs and purchasing. * Identify areas for cost savings while maintaining food quality and consistency. Qualifications * 5+ years of BOH leadership experience in a fast-paced, high-volume environment. * Strong leadership and coaching skills with the ability to develop talent. * Proficient in inventory management, cost control, and vendor negotiations. * Deep understanding of food safety and sanitation standards. * Excellent multitasking, prioritization, and operational management skills. * Strong communication and problem-solving abilities. Pay & Benefits * $85,000 - $90,000 annual salary * Up to 20 days of Paid Time Off annually, increases after 1st year * Up to 7 days of Paid Sick Time annually * Comprehensive Medical, Dental, and Vision Insurance * 401k Plan with Company Match * Company Sponsored 10k Life Insurance Policy * Commuter Benefits Program * Employee Assistance Program with access to free counseling/ coaching * Work-life balance with consecutive days off * Internal meal allowance and designated meal breaks * Annual performance and compensation review Executive Sous Chef Schedule: * Sundays: 1:00 PM – approx. 10:00 PM (Close) * Mondays: 1:00 PM – approx. 10:00 PM (Close) * Tuesdays: 11:00 AM – approx. 8:00 PM (Mid/Admin) * Wednesday: OFF * Thursdays: OFF * Fridays: 9:00 AM – approx. 6:30 PM (Open 2) * Saturdays: 9:00 AM – approx. 6:30 PM (Open 2) Working Conditions This role operates in a professional kitchen environment and routinely uses standard kitchen equipment, including knives and appliances. The kitchen is small and fast-paced, and temperatures may be high. The workspace spans two levels, and the ability to navigate stairs is required. Essential Functions of the Job While performing the duties of this role, the employee is required to stand for extended periods, walk, and occasionally sit. The employee must occasionally lift or move kitchen products and supplies weighing up to 40 pounds. Days and hours of work vary, with a standard schedule of approximately 40-45 hours per week. Evening and weekend availability are required. This is a full-time FLSA exempt salary position based in the LPHG kitchen at Chelsea Market, located at 75 9th Avenue, New York, NY, 11001. Equal Opportunity Employer LP Hospitality Group is proud to be an equal opportunity employer. We are committed to providing an environment of mutual respect and fostering a workplace that reflects a variety of backgrounds, perspectives, and skills. Employment decisions are based on qualifications, merit, and business needs.

Job DescriptionAbout CookUnity: Food has lost its soul to modern convenience. And with it, it has lost the power to nourish, inspire, and connect us. So in 2018, CookUnity was founded as the first-of-its-kind platform that connects the world with the source of truly great food: chefs. Today, CookUnity delivers 50 million meals a year from the industry's best chefs to homes all over the country. Fresh. Ready-to-eat. And crafted with the passion that nourishes body and soul. Unwilling to stop there, CookUnity is expanding beyond delivery to become an ever-innovating marketplace focused on our singular mission: empower Chefs to nourish the world. If that mission has you hungry in more ways than one, you've found the right job posting. Job Overview: As a Culinary Supervisor, you will play a vital role in overseeing the culinary operations within our establishment. This position requires a blend of culinary expertise and leadership skills. You will collaborate with kitchen team members, promote recipe accuracy, and ensure compliance with health and safety regulations. Key Responsibilities: • Enforce Culinary Standards: Ensure strict execution of standardized recipes (SOPs) with precise measurements, techniques, and portion control., • Food Safety Leadership: Oversee GMP compliance, sanitation practices, and validate critical control points (HACCP) during cooking, cooling, and storage., • Recipe Analysis and Standardization: Analyze and validate all culinary recipes to ensure alignment with standardized operating procedures (SOPs), including accurate net weights, volumetric measurements, cooking techniques, and portion control. Identify deviations, recommend adjustments to maintain nutritional and operational consistency, and collaborate with culinary teams to optimize execution and efficiency at scale., • Staff Training and Development: Lead technical training programs covering hygiene, culinary procedures, and emergency protocols., • Operational Reporting and Optimization: Track KPIs, monitor production efficiency, and drive continuous improvement across all kitchen operations. Qualifications: • Ability to work in a fast-paced environment., • 1-3 years of experience in a culinary leadership role, preferably in a high-volume restaurant or hospitality environment., • Culinary degree or certification from a recognized culinary institution is desirable., • Strong knowledge of culinary techniques, food preparation methods, and kitchen management principles., • Excellent organizational and multitasking abilities, with the capacity to prioritize tasks effectively., • Exceptional communication and interpersonal skills, with the ability to motivate and inspire a team., • Attention to detail and a commitment to upholding high standards of food quality and service., • Flexibility to work evenings, weekends, and holidays as required. Compensation All final pay rates will be determined by candidates experience, knowledge, skills, and abilities of the applicant, internal equity, and alignment with market data.Pay Range for this position$24—$28 USD If you're interested in this role, please submit your application, and if we think you might be a fit, we'll get in touch with you. Thank you for your time! CookUnity is an Equal Opportunity Employer. We are dedicated to creating a community of inclusion and an environment free from discrimination or harassment. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, sexual orientation, gender identity, national origin, citizenship status, protected veteran status, genetic information, or physical or mental disability. A quick note for all candidates We've recently seen an increase in recruitment scams across the industry, and we want to make sure you (and your data) stay safe while applying to CookUnity. We also want you to know that we take this seriously — sometimes, as part of our process, we may ask for a brief "proof of humanity" to confirm that we're connecting with a real person, not an impersonator. Here are a few tips to help you protect yourself and know what to expect from us: • Apply only through our official channels. All open roles are listed on our official careers page: careers.cookunity.com, • Our recruiters are real people — and easy to verify. You can always find them on LinkedIn with verified profiles. If you're unsure, feel free to reach out to us on our official LinkedIn Company Page., • We only communicate through official CookUnity channels. That means emails ending in @cookunity.com and interviews held through official company platforms (Google Meet or Zoom) — never WhatsApp, Telegram, or SMS.

Job Description Position Title: DIRECTOR OF DINING SERVICES II Pay Grade: 13 Salary: 68000-72000 Other Forms of Compensation: FSD Bonus Plan Culinary Services Group (CSG) is a top 50, fast-growing food service management company serving senior care, hospital, and behavioral health communities. We’re rooted in the belief that empowering our teams leads to exceptional service and better outcomes for those we serve. At CSG, you’ll be part of a collaborative culture built on integrity, where your contributions are valued and growth, development, and impact are part of every role. Job Summary Job Summary: The Director of Dining Services is an exciting opportunity for an energetic, entrepreneurial manager who is constantly seeking a better way to conduct business. This key leadership position is directly responsible for the successful operation of Dining Services. The Director ensures client, customer service/satisfaction with efficient cost effective management that both meets and exceeds stated expectations. They are responsible for all foodservice-related activities; including care (retail, cafeteria, catering etc), quality improvement, sanitation, infection control, and all client-related activities. Key Responsibilities: • Manages salaried managers and hourly associates in the Food Service Department, • Oversees the overall direction, coordination, and evaluation of the account, • Interviews, hires, and trains associates; plans, assigns, and directs work; appraises performance; rewards and disciplines associates; addresses complaints and resolves problems, • Prepares and manages annual budget, • Utilize company systems for completion of required daily/weekly/monthly reports such as inventory, cash reports, production records, payroll/time-keeping, etc., • Oversees and participates in the preparation and service of food and beverage items in adherence to company food standards for preparation, presentation, sanitation and safety (meeting HACCP and OSHA guidelines) and portion control, • B.S. Degree in Food Services Technology/Management or related field; or A.A. Degree plus four years of directly related experience preferred, • Five to seven years of direct foodservice operational management experience with inventory and purchasing knowledge and control, • Strong knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Previous P&L accountability or contract-managed service experience is desirable, • Strong supervisory, leadership, management and coaching skills, • Strong communication skills, both written and verbal, • Ability to communicate on various levels to include management, client, customer and associate levels, • Excellent financial, budgetary, accounting and computational skills, • Proficient computer skills to include; various computer programs, Microsoft Office programs, e-mail and the Internet Team Members at CSG are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Team members may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. Culinary Services Group is an equal opportunity employer. At CSG, we are committed to treating all Applicants and Team Members fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis CSG maintains a drug-free workplace. Req ID: 1487197 Culinary Services Group Sonia Rashid [[req_classification]]

Job Description Salary: $70,000 - $71,000 Other Forms of Compensation: Benefits Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to Work, This is R/A ! Job Summary As the Catering Manager for a premier corporate client, you will be responsible for ensuring the successful operations of all catering and pantry services. You'll provide outstanding hospitality, hands- on support for daily catered events and cafe services, and oversee a small team of hourly associates. This position generally requires Monday through Friday daytime hours. Essential Duties and Responsibilities: • Manage and execute catered services/ events, • Works closely with the kitchen and culinary staff to create menus and provide outstanding service to a diverse group of guests, • Directly manages 4 hourly associates. Trains associates in service techniques, menu presentation, and customer service, • Communicates on various levels to include management, client, customer and associate levels; maintains excellent client relationships, • Performs other duties as assigned Qualifications: • Minimum of 1 year of foodservice management experience, • Catering experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations, • Knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Restaurant Associates is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Associates at Restaurant Associates are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Restaurant Associates maintains a drug-free workplace. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Req ID: 1480238 Restaurant Associates Leah Curry [[req_classification]]

Job Description ABOUT CITY HARVEST: City Harvest is New York’s first and largest food rescue organization, helping to feed millions of New Yorkers who struggle to put meals on their tables. During our 40 years serving New Yorkers in need, we have rescued more than one billion pounds of fresh, nutritious food and delivered it free of charge to hundreds of food pantries, soup kitchens, community partners, and our own Mobile Markets across the five boroughs. This year, we will rescue and distribute more than 81 million pounds of nutritious food to our neighbors in need. City Harvest works alongside our community partners to boost community capacity, expand nutrition education, and strengthen local food systems. Since our founding in 1982, City Harvest has always been there to feed our city one day, one meal, one New Yorker at a time. JOB OVERVIEW / WHAT A TYPICAL DAY MIGHT LOOK LIKE: • Work alongside the Associate Director of Volunteers Programs to oversee all Nutrition Culinary Education Volunteer Programming. Host bi-weekly meetings and manage the Nutrition Culinary Education volunteer programs calendar including Cooking Demos at Mobile Markets. Oversee all recruitment and retention of Nutrition Culinary Education volunteers. Work cross functionally on developing systems to streamline processes both internally and externally., • Work directly in the volunteer portal, an external and internal online database platform used to schedule and organize volunteering events, pull impact data, upload volunteer lists, and share reports both internally and externally with key stakeholders., • Respond to new volunteer inquiries via phone or email, schedule orientations and trainings. Work with the team on retaining individuals through multi-faceted appreciation strategies including thank you emails and volunteer appreciation events., • Work with the Volunteer Programs team on recruitment, retention, and management of volunteers at Greenmarket Rescues held at GrowNYC Greenmarkets. Serve as the Volunteer Programs lead to manage all Greenmarket Rescue volunteer leaders. Manage the Greenmarket Rescue calendar alongside the Supply Chain team., • Lead produce and non-perishable repacks hosting corporate and community volunteers to sort and organize food donations into family sized units to be distributed to our network of agencies. This includes weekend and evening shifts., • Work alongside the Associate Director of Volunteer Programs to oversee mesh bag projects with corporate groups. Serve as a liaison for all corporate groups coming out to volunteer in any capacity., • Support cross functional team volunteer projects, including Food Show Rescues, Mobile Markets and Special Events., • Support Community and Youth Group engagement and retention., • Ensure volunteer programming is accessible to diverse groups and that programming highlights City Harvest’s DEIB core values. WHAT YOUR BACKGROUND SHOULD LOOK LIKE: • Strong written and verbal communication skills and ability to comfortably speak to donors, partners, and volunteers via phone, email, and virtually., • Data management & analysis skills, • Ability to interact positively with people from different backgrounds and of different ages in a public speaking context, • Excellent customer service skills, • Proficiency in Microsoft Office Suite (Outlook, Word, PowerPoint, Publisher and Excel), • Familiarity with Volunteer Management and Customer Relationship Management Software, • Comfortable working in a warehouse environment, • Flexibility, resourcefulness and ability to implement creative solutions, • Ability to project manage multiple tasks simultaneously and proactively report out, • Strong attention to detail, • Bachelors degree preferred WHY WORK AT CITY HARVEST? There are many fantastic reasons to choose a career with City Harvest. In addition to fighting food insecurity in New York, City Harvest offers the following Benefits and Rewards: • Competitive market salaries, • Generous time off, • Full benefits (medical, dental, vision) - employer contributions towards premiums, • Pet Insurance, • 403(b) retirement savings plan with employer-matching, • Free Mental Health Services with Better Help, • Commuter Benefits, • Employer-provided life insurance, • Professional development opportunities, • Discounted staff perks (e.g., movie tickets, gym memberships, cellular plans) At City Harvest, we enjoy working in a team-based environment and value the benefits of a diversified workplace. City Harvest is an Equal Opportunity Employer.

Job Description We are looking for Head Kitchen Manager to help us open our Manhattan cafe! As a Chef at Tatte, you will oversee all kitchen operations at your café and are ultimately responsible for the success and growth of your kitchen team. Our Chefs may be responsible for the supervision of up to 25 employees including cooks, prep cooks and dishwashers. The ability to engage, inspire and lead a strong team is a must. A passion for amazing food made from scratch and genuine hospitality are an absolute must at Tatte. The Head Kitchen Manager is responsible for the overall kitchen execution in a fast paced, high volume environment. Scope of Responsibilities (included but not limited to): • Runs production and service according to established guidelines, • Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality, • Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards, • Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned, • Maintains inventory to stay within established guidelines while assuring that necessary product is available when needed, • Follows company safety and sanitation policies and procedures to include occurrence reporting, • Participates and attends departmental meetings, staff development, and professional programs, as appropriate, • Ability and desire to work a flexible schedule based on sales trends and business needs which will include days, nights, weekends and holidays., • Able to work ten hour-plus shifts, plus ability to stand, sit, squat or walk for extended periods of time., • Minimum 3-5 years’ experience of progressive culinary/kitchen management experience, depending upon formal degree or training, • Proven passion for culinary excellence and exceeding guest expectations., • Knowledge and proficiency of systems, methods and processes that contribute to great execution., • Excellent verbal and written communication skills with the ability to communicate professionally and effectively., • Highly organized with strong attention to detail., • Hospitality Education – BS/AS Degree in Culinary Arts, Food Services Technology/Management or related field or, • Proficient in Microsoft Office including Word, Excel, Outlook, • Previous experience working with UltiPro Onboarding & Recruiting, Toast - POS System, CrunchTime and Teamworks (highly preferred), • Competitive pay (typically $85k- $100k, depending on experience), • 401(k) (with a vesting match), • Parking benefit when in position, • Free EAP employee assistance programs, • Flexible schedule with no late nights, • Health, dental and vision insurance, • hands on training and classroom training, • Free meals and drinks Join us on our journey to create something special! Please note that Tatte is an E-Verify employer. #chef #souschef #executivechef #chefdecuisine #finedining #kitchenmanager #foodie #scratchcooking #servsafe #headchef #hospitality #leadership #chefjobs #backofhouse #nowhiring #restaurantjobs

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable FOOD SERVICE OPERATIONS DIRECTORS. THIS POSITION IS NOT LOCAL. You will be living abroad on-site for the term of the contract. This is a HANDS-ON & demanding position!! All lead staff will live on site at the job location - Room, Board, & Travel Expense Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership. This job requires initiative, leadership, hands-on self-reliance, and judgment. Duties & Responsibilities: • Perform all duties toward the goal of providing excellent guest service in an efficient manner, • Develop effective schedules for the staff based on levels of business and budgetary guidelines, • Schedule and coordinate all side work for personnel, • Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation, • Maintain appearance and uniform standards, • Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation, • Work with the chef on duty in maintaining high standards of food presentation and sanitation, • Train and develop all FOH dining personnel, • Provide ongoing feedback to all service personnel concerning standards and performance, • Communicate with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation, • Frequently interact with diners for general feedback, • Ensures the dining hall is open and prepared 15 minutes prior to service, • Implements a checklist system to facilitate the dining hall throughout the day., • Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources, • Is knowledgeable of all menus and specifications, • Maintain constant follow up with dining hall standards, • Follows company standards for safety practices to minimize risk to self and others, • Responsible for daily reporting, • Effectively communicates with subordinates, co-workers, and supervisors, • Able to motivate and foster a positive work environment, • Attend related in-service training and staff meetings, • Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies, • Professionally Interact with Campers, Staff, & Parents, • Control Inventory, • Place Orders, • Project Management, • Communication, • Uphold Wolfoods Standards of Service, & Quality, • Maintain Health Department Sanitation Standards, • Manage Staff, • Client Relations, • Follow the comprehensive Wolfoods Camp Food Training Program, • Use weights and measures to properly execute recipes, • Prepare all menu items and special request events, • Follow standardized recipes, • Ensure that production is accurate in timing, quantity, quality, and plating, • Actively lead in planning, scheduling, directing, and training, • Understand the importance in cross utilization, • Understand the importance of utilizing excess production, • Estimate production needs, establishes par levels, orders adequate supplies, and maintains inventory, • Places accurate food orders ahead of time, • Ensure kitchen and equipment are maintained to health standards, • Teach and enforce safety regulations, • Specialized Food Preparation for events, • Assist in developing and tasting recipes, • Assist in planning menu, • Recommends equipment purchases, • May act as a Front of House supervisor when necessary Qualifications & Experience: • 4+ years Commercial Kitchen Experience in a Lead Role, • Minimum three professional references required with application submission, • Proficient in relevant skills relating to specific role, • Quality Driven, • Ability to Self-Motivate, • High Level Computer Literacy, • Recognize and Uphold Health Department Standards, • Able to both lead a team & take direction, • Minimum 6-day work 70-hour week, • Must live on-site in a rural setting with the possibility of shared living spaces, • Must be able to stand for long periods of time, • Must be able to lift and carry 50 pounds, • Must be able to bend, stretch, and reach for extended period of time, • Must be ServSafe Manager Certified, • Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored), • Ability to work under pressure in environments that are above/below average temperatures, • Must be able to cook from scratch, • Institutional and batch cooking experience - Highly Desired Ideal candidates are: • Looking for seasonal, summer opportunities, • Enjoy the challenge of a high-volume production kitchen and dining facility, • Embrace a teaching and learning culture, • Get excited about being a part of a team and community, • Are available to relocate for the summer season in a rustic living environment Employment Package Includes: • Competitive Pay, • Bonus System, • Room, • Board, • Transportation Expense Assistance WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Job DescriptionAbout CookUnity: Food has lost its soul to modern convenience. And with it, it has lost the power to nourish, inspire, and connect us. So in 2018, CookUnity was founded as the first-of-its-kind platform that connects the world with the source of truly great food: chefs. Today, CookUnity delivers 50 million meals a year from the industry's best chefs to homes all over the country. Fresh. Ready-to-eat. And crafted with the passion that nourishes body and soul. Unwilling to stop there, CookUnity is expanding beyond delivery to become an ever-innovating marketplace focused on our singular mission: empower Chefs to nourish the world. If that mission has you hungry in more ways than one, you've found the right job posting. About the Team: The B2B team operates like a startup within CookUnity — an entrepreneurial, fast-paced, and innovative team that is charting a bold new path by bringing these same exceptional culinary experiences to businesses, organizations, and their employees. This role will be reporting directly to the the Head of B2B, with the opportunity in the future to hire, train and manage sales representatives in your vertical. You will work closely with the Head of B2B, the sales, marketing and product team around strategy and execution. The role: As CookUnity's first Senior AM on the healthcare team, you'll play a foundational role in ensuring the success of our Food as Medicine programs. You'll work closely with our AEs to onboard new healthcare clients, lead cross-functional implementation efforts, and serve as the ongoing point of contact to ensure client satisfaction, retention, and expansion. You'll manage a diverse portfolio spanning payers (Medicare Advantage, Medicaid), hospital systems, and self-insured employers, delivering value from day one and helping CookUnity become the go-to medically tailored meal (MTM) partner. Key Responsibilities: Client Onboarding & Implementation Serve as the primary post-sale contact for new healthcare clients Lead onboarding and implementation of MTM programs, coordinating across internal teams (ops, culinary, tech, customer support) Develop detailed launch plans, timelines, and training materials tailored to client workflows Ensure a smooth handoff from AE to AM with full context of client goals and delivery requirements Account Management & Retention Manage day-to-day relationships across a portfolio of healthcare clients Monitor account health, proactively flag risks, and identify opportunities for optimization Track program performance (e.g. utilization, adherence, satisfaction) and share regular reports Lead renewal conversations in partnership with AEs, identifying expansion opportunities Cross-Functional CollaborationAct as the voice of the client internally by partnering closely with ops, product, culinary, and marketing to improve service delivery and customer experienceHelp shape playbooks and best practices for onboarding and AM as we scale the healthcare teamSupport compliance, billing, and reporting requirements across different payers and programsQualifications: 4–6+ years of experience in client-facing roles within healthcare, digital health, benefits, or food-as-medicine companies Experience with Medicaid/Medicare required; familiarity with self-insured employer models is a strong plus Experience leading onboarding and managing strategic accounts with multiple stakeholders Exceptional project management, communication, and relationship-building skills Startup mentality: scrappy, proactive, and comfortable building from 0 → 1 Mission-aligned: passionate about improving health outcomes through food Learn More About CookUnity We believe great leadership starts with alignment on vision, values, and ways of working. To give you deeper insight into who we are and what we're looking for, we invite you to explore: CookUnity's Leadership Principles – The values and behaviors that guide how we operate, collaborate, and scale. We hope this provides valuable insight into our culture and product vision. If this excites you, we'd love to connect! Benefits 🩺 Health Insurance coverage 🌅 401k Plan 📈 We grow, you grow: Stock Options Plan granted on Day 1 🌟 Eligible for a bi-annual performance bonus ⛱ Unlimited PTO 🗓️ 5- year Sabbatical: After 5 years with CookUnity, you get a 4-week paid sabbatical 🐣 Paid Family leave 🕯 Compassionate Leave: 3-5 days each time the need arises 🥘 A generous amount of CookUnity credits to enjoy our amazing meals, added to your account, monthly 🧘🏽️‍♀️ Wellness perks: access to fitness subsidies to build a healthy lifestyle 👩🏾️‍🏫 Personalized Spanish coach 🚀 Awesome opportunity to join a company that is looking to change how we eat and how chefs work! Compensation • Base Salary Range: $80,000 – $95,000 (depending on experience and track record scaling corporate partnerships), • On-Target Earnings (OTE): $120,000 – $150,000 (base + commission/bonus tied to revenue goals) CookUnity is an Equal Opportunity Employer. We are dedicated to creating a community of inclusion and an environment free from discrimination or harassment. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, sexual orientation, gender identity, national origin, citizenship status, protected veteran status, genetic information, or physical or mental disability. A quick note for all candidates We've recently seen an increase in recruitment scams across the industry, and we want to make sure you (and your data) stay safe while applying to CookUnity. We also want you to know that we take this seriously — sometimes, as part of our process, we may ask for a brief "proof of humanity" to confirm that we're connecting with a real person, not an impersonator. Here are a few tips to help you protect yourself and know what to expect from us: • Apply only through our official channels. All open roles are listed on our official careers page: careers.cookunity.com, • Our recruiters are real people — and easy to verify. You can always find them on LinkedIn with verified profiles. If you're unsure, feel free to reach out to us on our official LinkedIn Company Page., • We only communicate through official CookUnity channels. That means emails ending in @cookunity.com and interviews held through official company platforms (Google Meet or Zoom) — never WhatsApp, Telegram, or SMS.

Job Description Executive Sous Chef | Bronx Production Facility $130,000-$150,000 + Full Benefits | 90+ Year NYC Specialty Food Retailer Lead commissary operations producing 3,000-5,000+ portions daily for 6-8 premium retail locations across the tri-state area. The Role: • Oversee 190-person commissary operation across multiple shifts, • Manage sous chefs who lead production teams, • Partner with Executive Chef/Culinary Director on menu development and quality standards, • Control labor costs, inventory, purchasing, and department P&L, • Ensure consistency across all retail locations, • 5+ years managing large-scale commissary or production operations (150+ employees OR 5+ sous chefs/managers reporting to you), • 3+ years in senior leadership (Executive Sous Chef, Kitchen Manager, or Commissary Manager level), • Experience managing through multiple layers (sous chefs who manage line cooks), • Multi-shift coordination experience (3-shift or 24/7 operations), • Examples of relevant backgrounds: Commissary operations producing 2,000+ portions/day, airline catering production, large institutional kitchens (500+ meals/day), production facilities supplying multiple locations, • Strong P&L management, vendor negotiations, cost control, • The largest operation was under 75 people, • You've only managed single-shift operations, • You've only worked in restaurants or hotels (even high-volume, multi-outlet), • You've never produced food for retail distribution or multiple off-site locations, • Commissary schedule (structured leadership hours, not line cook shifts), • Manage operations at scale (190 people, multiple locations), • Growth path to Executive Chef/Culinary Director Apply: Email resume. Answer briefly: • Largest operation you've managed: ___ people producing ___ portions/day, • Have you managed 150+ employees OR 5+ sous chefs/managers? (Yes/No - specify which), • Have you coordinated multi-shift commissary or production operations? (Yes/No)

Job DescriptionDescription: Job Title: Head Chef – Zaytinya, The Ritz-Carlton NoMad, NYC Location: New York, NY Reports To: Director of Culinary Operations. Lead and manage all restaurant operations & hotel in room dining in partnership with the General Manager to offer a world-class culinary experience, ensure concept vision and JAG standards are executed consistently. Demonstrate that employees are the highest priority, maintain a positive work environment and develop the next generation of restaurant leaders. Take ownership of the restaurant; ensure the restaurant operates efficiently and profitably. Proactively partner with Ritz Carlton food & beverage leadership to execute to luxury, Forbes 5-star standards. Culinary Leadership Work with the JAG culinary Team to create innovative and authentic menus. Educate self and team on regional history, culture and cuisine. Research and utilize industry trends, innovative techniques and environmentally friendly product/procedures. Be the expert of JAG standards. Understand, develop, coach and consistently execute JAG’s culinary standards. Ensure consistent menu execution by using tools such as line checks, menu change SOP’s and recipes. Constantly work to improve standards and guest satisfaction. Impact service by being present on the line during peak times, press events, and festival periods. Performance and Talent Development Educate, coach and build teams to exceed expectations. Develop a team of leaders that are prepared and qualified to move upward in the organization. Clearly define expectations and hold individuals accountable. Provide both positive and constructive feedback to your team in a timely manner and documented when appropriate. When necessary, create and implement action plans to overcome employee opportunities. Delegate appropriately and fairly to develop and motivate the team. Use education budgets to develop and educate the team. Actively recruit and hire top tier talent. Treat potential employees with same sense of hospitality and respect as employees and guests. Execute training program consistently for both hourly, management trainee and management employees. Facilitate and assist with the occasional stage or Home Office employee as they do their restaurant training. Ambassador of JAG Culture Seek out opportunities to communicate José Andrés Group’s vision to team, guests, students, vendors and community in a clear and positive manner. Lead by example in all interaction. Demonstrate ownership, accountability, and initiative in daily tasks by anticipating business needs and proactively addressing issues. Readily adjust to circumstances and manage change effectively by finding ways to accommodate team and guests by always ‘making it happen’, without sacrificing quality. Create a positive work environment by demonstrating no tolerance for negative behaviors. Welcome new ideas and seek feedback from team by asking questions. Exemplify professionalism and hospitality in all interactions and especially in difficult situations. Manage Daily Operations Responsible for the daily operations of JAG restaurants ensuring they operate efficiently and profitably. Understand, practice and teach JAG policies and procedures. Ensure concept and JAG vision and communicate policy to team and managers. Manage and oversee all day-to-day operations to maximize revenues and profits. Provide a safe, clean, organized and sanitary work environment. Teach and enforce Food Sanitation and Safety standards. Ensure all Health Standards, federal and state laws are met. Correct all violations with a sense of urgency. Work with Home Office support (Culinary Operations Director, Director of Restaurants, R&D, finance, marketing, PR, events, HR) to ensure standards are met. Maintain open lines of communication with staff: management and hourly. Create an environment where information is shared as the rule. Ensure that all deadlines are met and take accountability for completion. Manage Financial Results Develop and execute a plan to stay within department budgets and maximize profits. Actively manages inventory, waste, and pricing to meet cost targets. Effectively manage kitchen and janitor labor, scheduling and payroll. Share financial information with the management team to develop and to give them understanding about the impact of the decisions they make. Ensure tools such as Craftable and Hotschedules are utilized correctly and data is accurate. Reach out to JAG community for support as needed. Requirements: Skills & Knowledge Position requires a minimum of 5+ years of sous chef experience and 10+ years of kitchen experience. Luxury Hotel experience desired. Culinary degree preferred. Extensive knowledge of culinary fundamentals (knife skills, butchery, sauces, all kitchen stations) is required. Requires developed communication skills, both verbal and written. Most tasks are performed independently or in a team environment with the employee acting as a team leader. Ability to maintain compliance with all local, state and federal laws and regulations. Ability to supervise, train and motivate multiple levels of employees. Ability to assess/evaluate other employees’ performance in a fair and consistent manner. Extensive knowledge of food industry, restaurants and competitive markets. Basic knowledge of revenue management. Participation in the development of short- and long-term financial and operational goals of the restaurants. Abilities & Working Conditions Must be able to stand and exert well-paced mobility for up to 8 hours in length. Must be able to exert well-paced ability to maneuver between functions occurring simultaneously. Must be able to lift up to 15 lbs. on a regular and continuing basis. May be required to lift trays of food or food items weighing up to 30 lbs. occasionally. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. Requires manual dexterity to use and operate all necessary equipment. Requires working nights, weekends and holidays. Who we are: José Andrés Group restaurants span all over the globe including Miami, Las Vegas, Orlando, NYC, Chicago, Dubai, Bahamas, Los Angeles and of course Washington, DC. Since 1993, our restaurants reflect the authentic roots of each concept and showcase a passion for telling the stories of a culture through food. Apply now and join the industry leading José Andrés Group Team. José Andrés Group is an Equal Opportunity Employer

Job Description Harlem Children’s Zone (HCZ) — a world-renowned education and poverty-fighting organization based in New York — seeks an enthusiastic, dedicated, and mission aligned Nutrition Educator to support our K-12 programming. The Nutrition Educator will bring a passion for the mission of Harlem Children’s Zone: break the cycle of intergenerational poverty with comprehensive, on-the-ground programming that builds up opportunities for children and families to thrive in school, work, and life. The Nutrition Educator will be a part of site-based teams that are dedicated to implementing Healthy Harlem programming at respective after-school sites and report to the health coordinator. The ideal candidate will be a dynamic, energetic educator who conducts nutrition and cooking lessons for students and caregivers. For more information, check out Want to Work at Harlem Children’s Zone? Here’s 7 Things You Need to Know. Requirements • Bachelor’s degree in nutrition, food studies, culinary arts, public health, community health, or a related health & wellness field Who You Are • Experience implementing hands-on nutrition education and cooking activities in school-based, after-school, camp, and/or community-based settings, • Proficient in nutrition concepts and cooking skills, • Excellent classroom management and presentation skills, • Comfortable working in various urban settings and with diverse populations, • Team-oriented with strong organizational and collaborative skills, • Animated, energetic spirit and a positive, resilient attitude, • Adapts well to changes in assignments and priorities with the ability to respond effectively to new information, changing conditions, and unexpected obstacles What You’ll do • Conduct curriculum-based nutrition education classes/workshops for students, in grades Pre-K through 12th grade, • Facilitate cooking lessons to teach students healthy recipes, cooking techniques, kitchen tools and equipment, and safety, • Maintain a positive classroom environment conducive to learning, creativity, safety, and fun, • For those working with students in Pre-K – grade 2, incorporate songs, puppet shows, arts and crafts, and a variety of creative approaches to teach healthy eating, • Advocate healthier eating for students, families, and staff, • Provide clear classroom instructions, including learning objectives and transitions, • Provide consistent motivation, enthusiasm, and role modeling for healthy lifestyle choices Schedule Fall & Spring: • Monday–Friday, between 2:00 PM and 8:00 PM (exact hours determined by site location)., • After-school programming: Minimum of 20 hours per week, with at least 4 hours per day., • Summer programming: Expect to work 40 hours per week. As a member of the Harlem Children's Zone team, you will join a supportive and inclusive community dedicated to helping children, families — and our staff — thrive. Please take a look at our Part-Time benefits below. Our exceptional Part-Time benefits include: • Career advancement, • Paid sick leave, • Employee referral bonus, • Physical wellness discounts, • Commuter benefits, • Additional Benefits (Discounts on flights, hotels, theme parks, concert tickets, and more The salary range for this position is $30.00-$35.00 per hour. To be considered, interested applicants should apply directly through the posting. No telephone inquiries or recruiters, please. Replies will only be sent to qualified applicants. Harlem Children's Zone and Promise Academy Charter Schools does not provide work visas for candidates who require employer sponsorship to ensure work authorization in the United States. Harlem Children’s Zone is an EOE.

Job Description About us: Established in 1926, Mutual Trading Co., Inc. was originally a small co-op organization for centralized purchasing of basic import foods to service the needs of the early Japanese immigrant society in Southern California. We've grown nearly 100 years old now, and command a premiere position among Japanese foodservice suppliers, as well as fill a key role as "Culinary Ambassador" promoting Japanese foods worldwide. Since 2011, our affiliate, Yamasho Inc. takes pride in providing a variety of restaurant items ranging from non-food to dry and frozen food products to our restaurant customers in its current location in Elk Grove, IL. Today, the company is dedicated to meet and exceed the customers’ expectations and create a unique experience to our customers with the explosion of Japanese food and culture in America. Benefits: • Health and Dental Insurance for employees, • Paid vacation and holidays Essential Job Functions • Configures and installs various network devices and services (e.g., routers, switches, firewalls, load balancers, VPN, QoS) in conjunction with 3rd party IT vendors., • Acts as initial contact for all internal technical support required for computer workstation hardware and software, telephone, network, operating system, printing, and internet access problems, • Escalates the issue and communicate with vendors for solution when necessary, • Performs installs, upgrade, moves, and changes for computer workstation hardware and software, printers, CD-ROM drives, and other peripherals., • Performs network maintenance and system upgrades including service packs, patches, hot fixes and security configurations, • Coordinates with vendors to update, maintain, and repair hardware, phone operating system, and network to ensure optimal performance, • Monitors performance and ensure system availability and reliability, • Monitors system resource utilization, trending, and capacity planning, • Identifies and orders necessary equipment and components to ensure smooth Company operations, • Maintains records, logs and reports of assistance, • Manages IT asset inventory and asset tags, • Manages and maintain Company software applications including user credentials, master files, backup files, and logs, • Assists data entry clerks by inputting, updating, and maintaining information within the Company’s warehouse inventory database (Microsoft NAV), • Provides Level-2/3 support and troubleshooting to resolve issues, • Works within established configuration and change management policies to ensure awareness, approval and success of changes made to the network infrastructure, • Selects and implements security tools, policies, and procedures in conjunction with the company’s security team, • Plans, engineers, and monitors the security arrangements for the protection of the network systems, • Maintains firewalls, virtual private networks, web protocols, and email security., • Liaises with vendors and other IT personnel for problem resolution, • Supports Windows servers. (VMWare, AD, WSUS, FS, Exchange 365, SharePoint), • Supports Internet and WAN network infrastructure. (Meraki), • Creates and maintains documentation of diagrams, and other technical documentation., • IT asset management., • Attends Company events and functions outside normal working hours, • Follows MTC group IT policy and must work with direction from the MTC Head Office IT department, • Other duties as assigned from General manager, • Other duties as required or assigned by management. Physical Requirements • Ability to type on the computer for extended periods of time, • Ability to reach, bend, kneel, and lift up to 25 pounds on occasion, • Working Conditions o Noise Level: Normal to Loud while indoors Other Requirements • Bachelor’s degree in a technical field (computer science or information technology) or an equivalent combination of education, training, and experience., • Occasional in-state or out-of-state travel is required., • English/Japanese bilingual preferred, • Minimum of 3 years’ experience of computer networking, • 2-3 years of managerial experience preferred, • Ability to work weekends and evenings on occasion. Knowledge and Skills • Working knowledge of Cisco products and Windows server products., • Knowledge of networking protocols., • Knowledge of network topology., • Ability to follow directions, complete tasks with minimal supervision., • Interpersonal and customer service skills to fellow employees., • Excellent written and oral communications skills., • Knowledge of technical management and information analysis, • Knowledge of software and operating systems, • Problem-solving skills, • Advanced Microsoft Office proficiency, • Communication and interpersonal skills, • Exceptional organization and time management skills, • Excellent mentoring, coaching, and people management skills, • Knowledge of Japanese foods and sakes preferred Disclaimers This position description is not to be construed as an exhaustive statement of duties, responsibilities, or requirements. Individuals may be required to perform any other job-related duties as instructed or requested by the department manager or other management as needed, subject to reasonable accommodation and business needs. The information contained herein is subject to change in the Company’s sole discretion, and no part of this document is to be construed as an express or implied contract of employment, nor does it alter the “at-will” employment status with the Company. Requirements are subject to accommodations with ADA, FEHA, and all other applicable federal and state laws. Please report any changes of essential job functions to the Human Resources Department. Mutual Trading Group. is an Equal Opportunity Employer.