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Responsibilities: Under the direction and supervision of an RN or LPN, performs various resident care activities and related non-professional duties for the specific needs and comfort of the aged and those that need our help. • Assist residents with activities of daily living to include: bathing, dressing, grooming and toileting., • Transfer residents to and from activities and meals according to their individual service plans., • Serve meals to residents in the dining room or their apartments., • Record and report changes in residents' eating habits to supervisor., • Promote quality services within company, state and federal regulations.

Responsibilities: Under the direction and supervision of an RN or LPN, performs various resident care activities and related non-professional duties for the specific needs and comfort of the aged and those that need our help. • Assist residents with activities of daily living to include: bathing, dressing, grooming and toileting., • Transfer residents to and from activities and meals according to their individual service plans., • Serve meals to residents in the dining room or their apartments., • Record and report changes in residents' eating habits to supervisor., • Promote quality services within company, state and federal regulations.

GHR Healthcare - Travel Division is seeking a travel nurse RN Med Surg for a travel nursing job in Newark, New Jersey. Job Description & Requirements • Specialty: Med Surg, • Discipline: RN, • Start Date: 11/03/2025, • Duration: 13 weeks, • 36 hours per week, • Shift: 12 hours \n Advance your nursing career with a high-impact Med/Surg Registered Nurse travel assignment in Newark, New Jersey (07103). This travel nursing job offers the chance to provide essential healthcare services to an underserved population in a correctional facility setting. Newark is a dynamic city with a rich culture, excellent dining, and close proximity to New York City—perfect for healthcare professionals seeking both career growth and exciting experiences during their assignment.\n \n\nNewark, NJ Nursing Job Details\n\n • Location: Newark, NJ 07103 (New Jersey nursing jobs)\n, • Assignment Type: Travel Registered Nurse (RN) – On-Site\n, • Healthcare Setting: Correctional Facility\n, • Start Date: November 3, 2025\n, • End Date: January 31, 2026\n, • Contract Duration: 13 weeks\n, • Nursing Shift: Nights, 10:00 PM – 6:30 AM\n, • Shifts per Week: 2\n, • Shift Duration: 8.5 hours\n, • Guaranteed Hours: 16 hours per week\n, • Estimated Weekly Salary: $1630 - $1750\n\n\nRegistered Nurse Qualifications\n\n, • Active Registered Nurse (RN) license in New Jersey\n, • Current BLS certification\n, • Minimum 1 year of recent Med/Surg nursing experience\n, • Correctional nursing experience preferred\n, • Ability to work independently in a fast-paced healthcare environment\n, • Strong clinical assessment, triage, and communication skills\n\n\nMed/Surg RN Responsibilities\n\n, • Deliver direct nursing care to inmate patients, promoting and improving overall health\n, • Utilize the nursing process for triage and patient care in a correctional healthcare setting\n, • Assess, plan, implement, and evaluate patient care in accordance with regulatory guidelines\n, • Accurately and promptly document all patient care activities\n, • Collaborate with multidisciplinary healthcare teams to address diverse health concerns\n GHR Healthcare - Travel Division Job ID #420220. Pay package is based on 12 hour shifts and 36 hours per week (subject to confirmation) with tax-free stipend amount to be determined. Posted job title: Med/Surg About GHR Healthcare - Travel Division For over 30 years, GHR Healthcare has been the bridge between healthcare professionals and the facilities that need them nationwide. We're committed to uncovering your ideal fit, supported by GHR's dedication to competitive compensation, transparent communication, and a devoted team that genuinely cares about your career journey. You can trust us to stand by your side as your advocate, confidante, and partner in advancing your career. At GHR, care and consideration are at the heart of everything we do. Visit ghrhealthcare.com to learn more.

New CRNA Opportunity – Montclair, NJ No Call | Flexible Schedule | Lucrative Compensation | Autonomy Envision Physician Services is hiring a full-time CRNA at Mountainside Medical Center in beautiful Montclair, NJ!—part of the Hackensack Meridian Health network!! What’s in it for you? ✅ Lucrative compensation package + 100K start date bonus ✅ No call + flexible scheduling options ✅ Join a supportive team: 10 MDs / 9 CRNAs ✅ CRNA autonomy – spinals, epidurals, and regionals for those proficient ✅ Diverse but manageable case mix: General, Ortho, OB, Endo ❌ No trauma or hearts Located in a walkable, vibrant town with a great arts scene, top schools, and easy access to NYC. For more information about this opportunity, please contact Maria Macris, Senior Clinical Recruiter at 727-408-0236 or . Welcome to Montclair, New Jersey, a vibrant and diverse community known for its cultural richness and suburban charm. Here's why Montclair should be your next home: • Cultural Richness: Immerse yourself in Montclair’s thriving arts scene, with numerous galleries, theaters, and the renowned Montclair Art Museum offering residents a wealth of cultural experiences and events year-round., • Excellent Education: Benefit from top-rated schools, with Montclair’s public and private schools renowned for their academic excellence, making it an ideal place for families seeking quality education for their children., • Tax Benefits: Take advantage of New Jersey’s property tax relief programs and incentives, including the Homestead Benefit and Senior Freeze, which help residents manage their tax burden and enjoy a more affordable living experience., • Convenient Location: Enjoy Montclair’s prime location, just 12 miles from Manhattan, with convenient access to major highways and public transportation, making it an ideal place for commuters working in New York City., • Diverse Dining and Shopping: Explore Montclair’s eclectic mix of dining and shopping options, with a variety of restaurants, cafes, and boutiques catering to all tastes and preferences, creating a vibrant and dynamic local economy., • Cultural and Recreational, • Minutes to Manhattan, • A foodies paradise-Montclair is an epicurean center, • Nearby attractions to enjoy: Beautiful Eagle Rock reservation, home of the NJ Devils skating rink, South Mountain arena, less than an hour to the Pocono’s, NY, 4 season recreation, art galleries, museums, etc.

Job Description Salary: $68000 - $75000 / 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 As a Sous Chef, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client’s culture and guidelines, the Health Department’s regulations, and the company’s standards and expectations of food quality, freshness and presentation. The Sous Chef I also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management. Essential Duties and Responsibilities: • Assists in coordinating and participating in the preparation and cooking of various food items., • Assists with planning and creating menus., • Rolls out new culinary programs in conjunction with the marketing and culinary team., • Assists with managing cost controls and controlling expenditure., • Performs other duties as assigned. Qualifications: • 5 years of related culinary experience including 1 year at the management level., • Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations., • Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation., • Ability to set up and distribute production sheets., • Supervisory, leadership, training, management, and coaching skills., • ServSafe or Department of Health Certification is preferred., • Computer skills and knowledge of MS Office products including Excel. Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Associates at Flik Hospitality are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Req ID: 1467185 Flik Hospitality Group JEANNE M LANE [[req_classification]]

Job DescriptionJob DetailsNew York City's vibrant La Grande Boucherie is hiring for Sous Chef! La Grande Boucherie is seeking an experienced Sous Chef who has excellent communication skills, is organized and detail-oriented. The Sous Chef is responsible for helping to produce high-quality plates in both design and taste and ensure the kitchen operates in a timely way that meets company standards. Background in French cuisine highly preferred. Our work environment includes: • Growth opportunities, • Lively atmosphere, • Passion for and expertise in cooking., • Attention to detail., • Ability to make decisions., • Ability to motivate and discipline staff., • Organizational skills., • Ability to communicate effectively., • Desire to improve and create., • Proactively ensure compliance of food safety and hygiene regulations at all times. The Group is a collection of restaurants based in New York City, embodying passion, integrity and excellence. Our latest location, LA GRANDE BOUCHERIE aims to become a Parisian square in Midtown and one of the most authentically French dining destinations in Manhattan. This one-of-a-kind brasserie evokes the optimism from the turn of the century and is our largest and most esteemed restaurant. Our concepts are intricate and intentional. As we grow in New York City, we are also growing across the US! We are proud to have invested in the city over the past 10+ years and are looking forward to creating future spaces that embody our passion for timeless tradition. The Group Hospitality is an Equal Opportunity Employer and Prohibits Discrimination and Harassment of Any Kind: We are committed to the principle of equal employment opportunity for all employees and to providing employees with a work environment free of discrimination and harassment. All employment decisions at The Group Hospitality are based on business needs, job requirements and individual qualifications, without regard to race, color, religion or belief, family or parental status, or any other status protected by the laws or regulations in the locations where we operate. We will not tolerate discrimination or harassment based on any of these characteristics. We encourage applicants of all ages. Powered by JazzHR moVItdtGGS

Job Description Sous Chef – Hawksmoor New York: Hawksmoor New York opened to rave reviews in 2021 and welcomed guests into our beautiful restaurant, based in a National Historic Landmark- The United Charities Building. We are now excited to commence a search for a Sous Chef to support our Exec Chef in running our award-winning kitchen, ensuring exceptional food quality at all times. We are looking for someone with experience in steakhouses, with a passion for food and a love of managing a large diverse team. Work somewhere awesome: Shortly after being named the best steak restaurant in the world, we became a certified B Corp last year and ranked as one of the UK’s top 100 Best Companies to work for, for 11 years in a row. This is alongside being rated as one of the most sustainable restaurant groups in the industry and raising over £1 million for charity. We are currently in a period of ambitious growth, meaning huge progression opportunities for everyone. Key responsibilities of the role include: · Food quality and consistency · Taking part in menu development and tastings · Efficiency of services/kitchen · Product and service standards · Health & Safety · Maintenance of kitchen equipment · Set an example to staff when running the pass or working on a section. · Giving support to senior staff within the team FOH/BOH · To support the Head Chef and manage the kitchen’s financial performance, including: · Being aware of GP targets · Ensure stock levels are appropriate and ordering is optimized. · A good understanding of Product / Company recipes / Systems, including QSR & Stock management To be considered for the role you will have: • 5-7 years of fine dining experience required, including management roles in upscale culinary environments., • Extensive experience managing top-tier kitchens in New York and other prominent locations., • Comfortable and adept at managing high-volume operations, proficient in handling both high covers and revenue., • Exceptional management and interpersonal skills, demonstrated in effectively leading teams., • Strong leadership capabilities with a talent for mentoring, coaching, and training both front-of-house (FOH) and back-of-house (BOH) staff. We use eVerify to confirm U.S. Employment eligibility.

Job Description The mission of LDV Hospitality is to bring la dolce vita, 'the good life' to all of our guests by providing authentic and charming hospitality experiences through our collection of extraordinary people and hospitality concepts. The Sous Chef is responsible for helping to prepare and design all food and drink menus, producing high quality plates in both design and taste, and ensuring the kitchen operates in a timely way that meets LDV quality standards. Responsibilities: • Maintain and develop recipes set forth by Executive Chef, • Create and organize all recipes in a professional manner, • Effectively organize tasting for menu changes, • Write clear cooking procedures and a photo log of each dish, • Ensure consistency of recipe in the restaurant, • Manage Food Cost and Labor Cost in keeping with approved budgets, • Controlling and lowering Food Cost and Labor Cost, • Liaison of LDV towards Clients, Guest and Employees, • Track invoices for billing, • File monthly DSR Reports, • Maintain monthly meetings with staff, • Create policy and procedures for all cooks to maintain, • Execute Special Event Menus, • Participate in charity events for LDV Hospitality, as needed, • Maintaining the LDV standards for Service & Quality, • Actively participate in weekly F&B Meeting, • Update managers on occurrences in Training and Policies, • Ensure that impeccable standards of cleanliness are maintained throughout the operation, • Uses LDV standards of engagement for all service techniques, • Provide engaged, friendly and attentive customer service to all guests inclusive of eye contact, respectable conversation and smiling, • Practice highest regards for safety within all areas and with all materials, • Follow and adhere to all standards set forth by the Board of Health, • Performs other related activities as assigned Qualifications: • Demonstrate positive leadership characteristics, which inspire team members to meet and exceed standards, • Polished personal presentation; grooming meets LDV Hospitality standards, as outlined by Employee Handbook, • Has a can-do attitude and is willing to jump into any role as needed, • Able to work nights, weekends and holidays, and variable schedule, per the needs of the business, • Ability to utilize traditional computer programs such as Gmail, Microsoft Office (Word, Excel, Outlook, and PowerPoint), POS and any additional systems, • Ability to access and accurately input information using a moderately complex computer system, • Must have considerable skill in math and algebraic equations using percentages, • Ensure that all staff are compliant with LDV Hospitality policies and procedures, as well as city, state and federal laws, • Organize and/or attend mandatory meetings, • Maintains knowledge by attending educational workshops, reviewing professional publications, establishing personal networks, benchmarking state-of-the-art practices, and participating in professional societies, • Perform all other related and compatible duties as assigned by the General Manager or Managing Partners, • Adhere to all HR policies and procedures -Must be Fluent in English -Fluent in Spanish a plus Education/Experience: • 3 - 5 years’ experience in fine dining and high-volume kitchen environments, • High School Diploma or GED, • Bachelor’s Degree in Business or Hospitality Administration or the Culinary Arts is preferred, but not required, • NYC Food Handlers Certification or ServSafe Certification (CFPM) as required by state laws Physical/Special Requirements: • Ability to lift up to 30 + pounds often, • Ability to sit, stand, and bend for extended periods of time Work Environment: • Able to withstand fluctuations in temperature within work environment, from high heat to below freezing, • Ability to perform essential job functions under pressure, maintain professionalism when working under stress LDV is a boutique hospitality group that creates authentic and unique restaurant and cocktail bar experiences across the country, both independently and for iconic hotels, inspired by La Dolce Vita, "The Good Life." The mission of LDV is to channel our passion for genuine hospitality into creating charming restaurant and bar experiences. Through our F&B offerings, we bring La Dolce Vita, "The Good Life," to our guests by curating an ambiance of effortless elegance. These experiences elevate and define a true sense of place for our hotel partners. We achieve this with our team of extraordinary people, culinary integrity, and excellence in service. The original Scarpetta opened in New York City’s Meatpacking District in 2008 to a critically acclaimed 3-star review from the NY Times. The restaurant’s name is derived from the Italian expression, “fare la Scarpetta,” which means to savor a meal to the last bite. The philosophy of Scarpetta’s kitchen is to create bold flavors by amplifying the essence of seasonal ingredients. The signature pastas are made in-house daily and are paired with the highest quality, locally-sourced ingredients. Scarpetta’s famous Spaghetti Tomato & Basil is nothing short of classic simplicity in both taste and preparation. Scarpetta has always been at once informal, comfortable and elegant, grounded with a passion for old world hospitality. Guests can enjoy ordering several dishes to share for the table, with a menu built for sharing and conviviality to inspire the essence of a stylish and carefree dinner party. We are an Equal Opportunity Employer and a Drug-Free Workplace.

Job Description Job Title: Jr. Sous Chef Department: BOH Location: La Grande Boucherie – Washington, DC Reports To: Chef de Cuisine General Description La Grande Boucherie is seeking a driven and detail-oriented Jr. Sous Chef to join our culinary leadership team in DC. The Jr. Sous Chef supports the Chef de Cuisine in overseeing daily kitchen operations, ensuring consistency in execution, quality, and service standards. This role combines hands-on cooking with leadership responsibilities, with an emphasis on training, compliance, and operational excellence. Responsibilities * Support the Chef de Cuisine and Executive Chef in menu development, recipe creation, and costing. * Maintain awareness of budgetary goals, tracking food and labor costs, and identifying causes for variances. * Oversee daily prep, production, and service to ensure timely, high-quality execution. * Conduct line checks, maintain DOH compliance, and uphold sanitation standards. * Train, supervise, and mentor kitchen staff; assist in new hire onboarding and performance management. * Manage product ordering, receiving, and vendor relationships to ensure accuracy and quality. * Assist in creating schedules for BOH staff to optimize resources and maintain service flow. * Review and verify staff time punches, address attendance issues, and document coaching conversations. * Partner with FOH to ensure seamless guest experiences and provide staff food knowledge training. * Support event execution, BEO preparation, and collaboration with the management team. * Ensure safe work practices, investigate incidents, and maintain a professional, organized work environment. Essential Functions * Able to lift 30+ lbs and stand/walk for extended periods. * Strong leadership and communication skills, able to perform well under pressure. * Professional presentation and adherence to company grooming standards. * Proficiency in Microsoft Office and kitchen management systems. * Flexible schedule, able to work nights, weekends, and holidays as business requires. Work Experience Requirements * Minimum 2+ years of culinary experience, preferably in a Lead Cook role or higher, within a fine dining or comparable high-volume concept. Education & Certifications * High school diploma or GED required. * Valid DC Certified Food Protection Manager (CFPM) card. * Additional certifications (ABCA Manager card, DOH Food Protection Certificate) preferred. Powered by JazzHR z0hRBl4shJ

Job Description Position Title: Sous Chef Salary: $75,000 - $90,000 Other Forms of Compensation: 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 The Sous Chef role is an opportunity to contribute to one of New York’s most distinctive dining environments, where French gastronomy meets the craftsmanship and artistry of Roman and Williams. At La Mercerie, the kitchen is not separate from the dining room or the adjacent Guild, it is part of a complete ecosystem where cuisine, design, and retail intersect. The Sous Chef will play a vital role in bridging tradition and innovation, supporting the Executive Chef and Executive Sous Chef in leading the brigade, and ensuring that every dish served reflects the soul of La Mercerie: refined, elegant, and deeply connected to the larger cultural experience. As Sous Chef, you will oversee the daily operations of the kitchen in collaboration with senior culinary leadership, while serving as an inspiring presence for the back-of-house team. You will balance discipline with creativity, ensuring each plate is executed with precision, every station is organized and safe, and the culinary team is motivated to uphold the traditions of French cuisine while embracing innovation. This role requires strong leadership on the floor, cross-functional collaboration with retail and hospitality teams, and a passion for elevating both craft and guest experience. Key Responsibilities • Supervise daily food preparation, cooking, and plating, ensuring every dish reflects French culinary traditions with precision and artistry., • Lead, train, and support the brigade to maintain consistency, efficiency, and discipline across all kitchen stations., • Maintain the highest standards of organization, cleanliness, and food safety in the kitchen., • Collaborate with the Executive Chef and Executive Sous Chef on seasonal menu development, specials, and signature dishes., • Work in partnership with the retail and Guild teams to align menu offerings with the larger Roman and Williams vision., • Oversee inventory, ordering, and product quality, assisting in managing food costs while preserving excellence and sustainability., • Step into leadership responsibilities in the absence of senior chefs, ensuring continuity of operations and culture., • Culinary degree or equivalent professional training., • At least 3 years of culinary experience, with 1 or more in fine dining French cuisine., • Solid foundation in classic French techniques and seasonal, high-quality ingredients., • Versatility across kitchen stations, with the ability to adapt quickly to the pace of service., • Strong leadership and communication skills with a collaborative, disciplined approach to team development., • ServSafe or HACCP certification preferred. 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: 1474294 Restaurant Associates Michael Abbey [[req_classification]]

Job Description Porter House, part of the Restaurant Collection at the Deutsche Bank Center, is seeking a Sous Chef for immediate hire. The Sous Chef is responsible for working with the other Sous Chefs and Chef de Cuisine to manage daily kitchen operations including production, staffing, inventory, admin duties, sanitation and safety. This position requires flexibility, problem solving skills and great attention to detail. This position ensures all management requests are performed while maintaining high standards and quality. The Sous Chef is responsible for providing high quality customer service at all times. Primary Duties: • Accountable for carrying out all requests made by the Chef or Chef de Cuisine in the most professional, effective, efficient matter., • Assist in maintaining budgeted food and labor costs. Maintain quality and standards., • Responsible for execution and production of existing PHNY menu. Full understanding of menu is essential., • Monitor and produce all menu items requiring special skills. Responsible for tasting, and adjusting the seasonings of all soups, sauces, purees and garnishes. Provide constructive feedback with finesse when necessary., • Act as Expeditor if necessary. Insure all plates are consistent throughout service., • Work with other Sous Chefs and Chef de Cuisine in taking of inventory., • Work with other Sous Chefs and Chef de Cuisine to ensure all standards of quality are achieved in relation to sanitation, organization, consistency, and employee morale., • Review needs, create accurate purchase orders, and place accurate orders as needed specifically for the next day’s fish and seafood., • Ability to communicate with all levels of staff. Exhibit honesty, trustworthiness, perseverance and commitment, • Complete all required paperwork, including requisitions, production records, NYC Dept. of Health or HAACP requirements etc., • Responsible for training and development of all kitchen personnel. Monitor and report all disciplinary infractions by all staff to the Chef de Cuisine., • Responsible for entire opening and/or closing checklists including (but not limited to) meat and fish storage, cleanliness of all walk-in refrigerators, securing of all necessary doors, boxes, etc., breaking down of hot line and raw bar and check overnight stocks., • Work on the line or any station when asked, or when necessary without hesitation., • Work with students and new employees to orient to kitchen., • Responsible for maintaining high standards in prevention of Food Borne Illness, including Health Dept. code implementation., • Implement Kitchen safety program, including proper accident prevention. Required Knowledge, Skills and Abilities: • Able to produce and provide high quality food and service, • Effective management style promoting a team atmosphere, • Knowledge of all kitchen operations, • Ability to communicate verbally and in writing., • Culinary degree or equivalent experience., • 2-4 Years prior fine dining / high volume production, • Prior NYC experience preferred, • Prior line or entry level sous chef experience required *In accordance with the NYC Covid-19 Vaccine Mandate- all food establishment employees are required to show proof of the Covid-19 vaccine. Porter House provides equal employment opportunities (EEO) to all applicants for employment without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, genetic information, marital status, amnesty, or status as a covered veteran in accordance with applicable federal, state, and local laws.

Job DescriptionThe Beatrice Inn is the traditional New York chophouse redefined. Owned by the lauded Chef Angie Mar, and her partner Melissa Merrill Keary, the Beatrice Inn is the edgy, underground version of the traditional New York chophouse. Chef Mar’s unapologetic and seductive approach to food is revolutionizing the way New Yorker’s experience meat. Her sommelier’s style to curating meat reads more like a wine list, showcasing the finest meats from around the world. Chef Mar seamlessly balances masculine cuts of meat with feminine herbs and fruit, insists on wet and dry ageing all her meat, serves whole birds and dramatic seafood towers with epic tableside presentation and large format dining, and of course dishes up her award-winning burgers alongside the specialty curated wine list and legendary cocktail bar. She ensures every dish evokes primal and decadent flavor balanced with approachable elegance. From the Beatrice Inn’s first incarnation as a New York prohibition-era speakeasy in the 1920s, to its 50-year run as an Italian red-sauce joint, to the legendary nightclub, New York’s diverse and ever-charismatic clientele have always had love for this West Village gem. From Zelda and F. Scott Fitzgerald having cocktails at the bar, or American tap dancer Paul Draper dancing on the table tops, today the Beatrice Inn continues to play host and welcome all of New York’s cast of characters. The Beatrice Inn is looking for a BOH Manager to support our culinary team. Responsibilities Include: Receiving of Deliveries Procurement of Ingredients Quality Control of Ingredients Ordering Product Inventory: Food, Glassware, Smallwares Budget Management, Food Costing BOH Scheduling Porter Management DOH Compliance Building & Equipment Maintenance Qualifications Include: Culinary Background Attention to Detail Excel Experience Must have DOH License

Job Description Au Cheval New York, a part of Hogsalt, is looking for a dedicated and experienced Full Time Sous Chef ($75,000-$85,000/year + Bonus Structure) to join our team! Our ideal candidate is passionate about upholding Hogsalt’s values of harmony, accountability, and resilience. Successful Hogsalt leaders are enthusiastic about providing genuine hospitality, consistency, and quality to guests, and actively contribute to a collaborative and positive workplace culture. We offer a full suite of benefits, including partially subsidized medical, dental, vision, life insurance, a 401(k) program, commuter benefits, dining discounts and rewards, and vested paid time off! Experience & Qualifications: * Minimum of 3 years working in a fast-paced, full-service restaurant. * 2 years of experience as a Sous Chef or other kitchen leadership position. * Ability to identify problems and be solution-oriented regarding culinary and general restaurant operations. * Must have open availability including evenings, weekends, and holidays; schedule subject to modification and/or approval by the Culinary Director. * Must be able to frequently lift items weighing up to 50 pounds. Responsibilities & Duties: * Ensure all policies and procedures are followed, including recruiting, hiring and training, 6-month employee reviews, progressive discipline, and any other employee documentation. * Communicate professionally and confidently with guests, employees, vendors, and leadership. * Adhere to company standards for labor management and maintaining appropriate staffing levels for the restaurant; approve payroll on a daily basis. * Review and maintain store financials daily, including tracking food costs, and work with the Executive Chef to manage comps, expenses, labor, and overall revenue. * Uphold defined standards for food quality and hold vendors accountable for all product received, altering Hogsalt’s Purchasing team of any and all vendor issues. * Complete general administrative tasks including opening and closing duties, maintaining restaurant facilities, kitchen supplies, and BOH uniform inventory, and keeping the Recipe Index up to date. * Provide consistent coaching and support for all hourly employees, and possess the ability to fill into any FOH hourly position. Hogsalt is not your typical restaurant group. Guests know us for transportive spaces and sumptuous fare, but what we are most proud of is the generosity we extend to our teams. Our service team reimagines hospitality with energy and a sense of fun. Our culinary team makes classic dishes so expertly that you'll remember why they became classics. No matter which of our 20+ restaurants you visit, you'll see we're an organization that makes people — our guests and ourselves — happy. Ready to join our team? Please apply directly to this ad.

Job DescriptionThe Beatrice Inn is looking for an experienced sous chef to join our kitchen. Candidates must possess a strong knowledge of and passion for fine dining and a genuine understanding of a high quality, fast-paced experience. We are committed to unique, respectfully sourced and harvested products, and are technique driven. We are seeking individuals who are committed to excellence and working at the highest levels! We are interested in hiring candidates with open availability, including weekends and holidays, we are open only for dinner. Qualified candidates should possess the following: • Great English communication and customer service skills, • Open availability; nights, weekends, and holidays, • Experience working all stations, • Ability to multitask, • Detail oriented, • Ability to remain composed, calm and cheerful under pressure, • Great teamwork & leadership skills, • Capability to stand for prolonged periods of time The Beatrice Inn is the traditional New York chophouse redefined. Owned by the lauded Chef Angie Mar, and her partner Melissa Merrill Keary, the Beatrice Inn is the edgy, underground version of the traditional New York chophouse. Chef Mar’s unapologetic and seductive approach to food is revolutionizing the way New Yorker’s experience meat. Her sommelier’s style to curating meat reads more like a wine list, showcasing the finest meats from around the world. Chef Mar seamlessly balances masculine cuts of meat with feminine herbs and fruit, insists on wet and dry ageing all her meat, serves whole birds and dramatic seafood towers with epic tableside presentation and large format dining, and of course dishes up her award-winning burgers alongside the specialty curated wine list and legendary cocktail bar. She ensures every dish evokes primal and decadent flavor balanced with approachable elegance. From the Beatrice Inn’s first incarnation as a New York prohibition-era speakeasy in the 1920s, to its 50-year run as an Italian red-sauce joint, to the legendary nightclub, New York’s diverse and ever-charismatic clientele have always had love for this West Village gem. From Zelda and F. Scott Fitzgerald having cocktails at the bar, or American tap dancer Paul Draper dancing on the table tops, today the Beatrice Inn continues to play host and welcome all of New York’s cast of characters.

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 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. Chefs here have the opportunity to work at the highest level across a range of cuisines: • Maxime’s – refined French-Mediterranean fine dining, • El Puma – bold and contemporary Latin American cuisine, • Hiromi – traditional and modern Japanese sushi and small plates, • 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 We are seeking an experienced and highly skilled Japanese Preparation Chef to join our culinary team at a high-end Japanese dining establishment. The ideal candidate will have a strong background in Japanese cuisine, deep knowledge of traditional Japanese ingredients, and a commitment to delivering exceptional quality and precision. This role requires both technical mastery and the ability to contribute within a high-performing kitchen team. ESSENTIAL DUTIES & RESPONSIBILITIES • Prepare and present sushi dishes with precision, consistency, and aesthetic excellence, • Handle all aspects of fish preparation, including filleting, portioning, and curing as needed, • Ensure proper rice preparation and seasoning in accordance with traditional methods, • Maintain high standards of hygiene and food safety, especially in handling raw seafood, • Collaborate with senior chefs to support daily mise en place and service execution, • Monitor and manage inventory for sushi ingredients and kitchen tools, • 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 customer-focused approach., • Culinary trained and professional who is passionate and curious to develop and grow as a Sous Chef., • Stable work experience background., • Food safety certificate., • Well-versed in verbal communication skills., • 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 Executive Sous Chef/ Jr Sous Chef If you are passionate about cooking and want to be part of a great team with amazing potential for growth, this is your perfect opportunity to take your career to the next level! We are offering extremely exciting opportunities for growth and creative freedom! Responsibilities (these are not all inclusive): • Responsible for method of service, production and cooking to ensure all items are prepared to meet deadlines and standards, • Properly execute plated dishes with varying components to standards set by Executive Chef, • Complete all closing requirements as directed by Executive Chef, • Taste and review products on a daily basis to ensure quality and consistency with preparation and presentation, • Assist with developing, implementing and maintaining new recipes, presentations and products, • Have working knowledge of inventory ordering systems, • Identify and communicate suggestions to the Executive Chef for policies and procedures to improve the operation Behavior/Skills: • Passionate, • Curious, • Sincere, • Empathetic, • Social, • Able to work independently with minimal direct supervision, • Organized and detail oriented, • Able to handle multiple tasks and works well in environment with time constraints., • Able to handle last minute changes Qualifications: • Minimum of 4 yrs experience in a high-volume setting, • Managerial experience a plus, • Total understanding of all stations, techniques and standards Please send resume and tell us why you are right for the job. Only serious inquiries. Attachments that cannot be opened will not be considered. Look forward to hearing from you! Cafe Luxembourg brings his unbridled passion for fresh-from-the-market, simple French Bistro cooking A world class menu of subtly innovative European classics will be sure to satisfy cravings for both simple and eclectic palates alike. Showcased in a copper and glass wine wall in the dining room are a collection of boutique and familiar food-friendly wines from around the world, with a focus on value and diversity. The comfortable yet elegant dining room promises to be both a neighborhood favorite and a connoisseur's destination.

Job DescriptionChef de Cuisine A well-established, high-volume Italian restaurant in New York City is seeking a talented and passionate Chef de Cuisine to lead its kitchen operations. The ideal candidate has a strong culinary background in authentic Italian and Mediterranean cuisine, a hands-on leadership style, and the ability to inspire and manage a dedicated culinary team while maintaining the highest standards of quality and consistency. Responsibilities: • Oversee all kitchen operations, ensuring excellence in food preparation, presentation, and consistency., • Lead, train, and mentor the culinary team to uphold quality standards and promote a positive kitchen culture., • Collaborate with ownership and executive leadership on menu development, seasonal updates, and special events., • Manage food costs, labor budgets, and inventory to meet financial goals., • Maintain strict adherence to health, safety, and sanitation regulations., • Ensure all dishes are executed to recipe specifications and align with the restaurant’s concept and culinary vision., • Supervise daily prep, production, and service to ensure smooth operations across all stations., • Work closely with front-of-house leadership to ensure seamless coordination between kitchen and service teams., • Recruit, train, and evaluate kitchen staff, fostering growth and accountability., • Stay current with culinary trends and continuously elevate the guest dining experience.Qualifications:, • 5+ years of progressive kitchen leadership experience, with at least 2 years as a Sous Chef or Chef de Cuisine in a high-volume, upscale Italian or Mediterranean restaurant., • Exceptional culinary and knife skills with deep knowledge of Italian cuisine and seasonal ingredients., • Strong leadership, communication, and organizational skills., • Proven ability to manage costs, ordering, and vendor relationships effectively., • Ability to thrive under pressure in a busy, open-kitchen environment., • Flexible schedule, including nights, weekends, and holidays., • A passion for authentic, ingredient-driven cooking and creating memorable guest experiences.Compensation:, • Competitive salary, • Performance-based bonus potential, • Health and wellness benefits, • Paid time off and career growth opportunities within a dynamic restaurant group

Job Description La Brasserie – located in the former "Les Halles" space on Park Avenue, is looking for a creative, hard-working and passionate Sous Chef to join our team. Our commitment to quality has earned us a strong reputation throughout New York City. Ideally trained with a foundation in Fine Dining, Rotisserie and Brasserie concepts, the ideal candidate should have a solid New York City Market Experience along with demanding leadership and management skills. As a responsible team player with strong communication and interpersonal skills, She or He must also be a mentor to her/his Team and have a friendly, approachable and composed disposition to all interactions. if you feel you see yourself with the above attributes, please feel free to reach out.

Job DescriptionBenefits: • Bonus based on performance, • Competitive salary, • Employee discounts Hudson Table is a culinary studio and event space looking for talented Cooks & Chefs to join our team to compete in our Iron Chef style Chef Competitions. We are seeking candidates with good restaurant line cooking skills, even better with Michelin level training or similar fine dining experience, especially in NYC. We offer an extremely unique opportunity to compete against other highly skilled chefs with similar experience. This is an opportunity to get out from behind the line, put a face with your food, and be included in the tip pool every night. Something we rarely experience in this industry that favors the FOH over BOH. Our competitions are held on all nights of the week including Saturday and/or Sunday for brunch. Availability to work competitions between 1-6 times per month is necessary. These events ALWAYS sell out. We guarantee a crowd every time. ROLES / RESPONSIBILITIES: Your role as a Chef Competitor at Hudson Table is to create a winning 3 course meal utilizing 10-12 mystery basket ingredients over three timed rounds for 20 guests against your competitor. You will lead, and be given a sous chef for the execution of your dishes. The guests (whom are your judges) are sitting front row around our Chef's Table counter and will have an interactive experience watching you cook, and leave having had an excellent meal! QUALIFICATIONS: • Culinary degree from an accredited program or relevant experience as a Chef, • Minimum 5 years of experience in the food industry, preferably line cooking, titles chef de partie/sous chef/cdc/exec, • Must have basic pastry skills, • Must have a strong understanding of food preparation, and kitchen safety, • Demonstrate ability to multi-task and be organized, and work cleanly, • Must be personable and posses FOH qualities, as this is a customer facing role, • Must possess a strong sense of urgency and attention to detail

Job DescriptionLittle Beet Table LBT is a lively and convivial place to gather with friends and eat approachable, delicious and nourishing food and drinks that make you feel good- cared for, energized and happy. At LBT, we believe in making wholesome food that is accessible and crave-able and we truly care for guests with food allergies, diets and intolerances (we are 100% gluten free). LBT is part of Aurify Brands, a high-growth national hospitality group based in NYC with some of the most admired and valued brands in the industry. Job Description – Sous Chef We are looking for seasoned sous chefs who have evening and weekend availability, a strong work ethic, a positive team player mindset and the ability to work well under pressure. Essential Duties and Responsibilities: Maintain a friendly, fast and accurate service (100% guest satisfaction at all times). Help building a high-performance BOH team: lead and develop teammates who are enthusiastically dedicated to delivering the highest level of food quality. Manage the day-to-day operations: Responsible for daily operation of a busy kitchen in collaboration with the Chef de Cuisine Work either as the Expo Chef or as the Garde Manger, Grill, Oven or Saute cook (including prep) depending on the weekly schedule Ensure that the BOH team comply with the Operations Manual, the recipe standards and the menus Maintain an “A” health inspection rating at all times in collaboration with the General Manager Help schedule BOH employees and ensure that all employees are performing and excelling in their positions and duties and that the labor cost budget is met. Control / oversee inventory, manage goods and supplies ordering and food vendors, and ensure that the food cost budget is met. Personal Characteristics: Positivity- “Have fun”, “make it happen” attitude Hospitality- Doing all that can be done for others- and more than in expected. Integrity- Being reliable. Doing the right things always, using sound judgment. Excellence- Doing what needs to be done, as well as it can possibly be done. Being relentless about the details. Skills & Requirements: At least 2 years of related experience required in high volume restaurants Strong knowledge of all back of the house operations including inventory, food safety and sanitation and industry softwares Able to take constructive criticism, learn quickly and constantly improve. Ability to communicate clearly and professionally with colleagues Benefits: Growth potential and the chance to be part of growing dynamic restaurant group. Competitive wages, paid time off, health, dental and vision insurance, dining benefits, commuter benefits, staff meals. Pay Rate: Competitive, based on experience

Job DescriptionBanquet & Event Chef Location: Staten Island, NY A prestigious hotel and event venue in Staten Island, NY is seeking an experienced Banquet & Event Chef to oversee culinary operations for banquets, weddings, corporate events, and private functions. The ideal candidate is a skilled and organized culinary professional with experience in large-scale event production, strong leadership abilities, and a passion for delivering high-quality, memorable dining experiences. Responsibilities: • Plan, prepare, and execute all banquet and event menus in collaboration with the culinary and events teams., • Lead, train, and supervise banquet and kitchen staff to ensure efficient, high-quality food production., • Ensure all food is prepared according to established recipes, portioning, and presentation standards., • Manage inventory, order supplies, and monitor food costs to maintain budgetary goals., • Collaborate with event managers to ensure smooth service and seamless execution of events., • Maintain compliance with health, safety, and sanitation regulations., • Oversee the setup, presentation, and breakdown of banquet events., • Assist in menu development, seasonal offerings, and special event concepts., • Monitor staff performance, provide guidance, and foster a professional, collaborative work environment.Qualifications:, • Minimum 3–5 years of experience in banquet, catering, or high-volume event culinary operations., • Strong leadership, organizational, and communication skills., • Proven ability to manage large-scale events and a diverse culinary team., • Knowledge of food safety, sanitation, and cost-control procedures., • Ability to work flexible hours, including evenings, weekends, and holidays.We Offer:, • Competitive salary with performance-based incentives., • Opportunities for professional growth and development., • A collaborative, high-energy work environment focused on culinary excellence.

Job Description We are looking for an experienced Sous Chef for our newly opened fine dining steakhouse. We are currently focused on candidates with at least three years of New York City kitchen leadership experience. Sous Chef Benefits and Compensation: • Competitive Salary of $75-85k based on experience, • Health Insurance, Dental Insurance, Vision Insurance, • Paid Time Off, • 401k, • Commuter Benefits, • Potential Bonuses, • Works with the management team to develop and execute strategies to achieve operational goals at the restaurant level, • Participates in weekly manager meetings, • Ensures consistent execution of food, service, and hospitality that aligns with our values, • Proactively manages costs in conjunction with the Chef, with an eye on the daily & weekly projections and budgets, • Ensures that operational and training standards are consistently followed and executed by the entire restaurant team, • Minimum of 2+ years’ experience in a senior management position, • A passion for excellence in hospitality, • NYC Food Protection Certificate (Food Handler’s) required, • Proficiency in a variety of technology systems, including Microsoft Office (Word, Excel, Outlook, PowerPoint) and POS, • Ability to effectively solve and deal with a variety of changing situations under stress, • Self-driven, results-oriented, and proactive attitude, • A solid track record of leading high-caliber service, • Flexible work schedules: the ability to work night, weekends, holidays, as business permits, • The ability to lift, carry, push, or pull heavy objects, up to 50lbs, • Kneel, bend, or stoop, ascend or descend stairs; be on feet for extended periods of time

Job Description • We are hiring immediately for a full time SOUS CHEF position., • Location: Rutgers University - 350 Martin Luther King Boulevard, Newark, NJ 07102. Note: online applications accepted only., • Schedule: Full time; Days and hours may vary based on catering event needs. More details upon interview., • Requirement: Prior catering experience is preferred. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: 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 Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: • Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders., • Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures., • Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements., • Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor., • Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers., • Keeps up with peak production and service hours., • Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Full-time and part-time positions offer: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) 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. Our Commitment to Diversity and Inclusion 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. Applications are accepted on an ongoing basis. Gourmet Dining maintains a drug-free workplace. Gourmet

Job Description POSITION OVERVIEW: Sous Chef at The Pierre New York, A Taj Hotel, ensures a successful link between the Managerial Sous Chef, the Executive Sous Chef and the area of responsibility. Their primary role includes a professional, hands-on approach involving leading, training, and demonstrating exemplary culinary skills and knowledge. They are responsible for all culinary aspects in the kitchen and staff including inventories, set-up, preparation, food quality, breakdown, and sanitation. The Sous Chef is accountable for ensuring all TAJ Hotel policies, procedures and recipes are followed consistently. They are responsible for documenting and communicating with the Managerial Sous Chef, and/or the Executive Sous Chef about variances, exceptions, and maintenance issues. KEY RESPONSIBILITIES • The ability to follow proper payroll and uniform procedures., • Serve fellow employees in a friendly and cheerful manner., • The ability to prepare salads, vegetables, starches, hamburgers, sandwiches, etc. for service to employees., • Ensure the cleanliness of the cafeteria kitchen and dining area including tables, chairs, etc., • The ability to make tea, coffee, juices, as well as to ensure the cleanliness of the juice and milk dispensers., • The ability to review the daily menu and cook the appropriate food items for the entire day’s hotel staff and ensure they are ready for service 10 minutes prior to the scheduled mealtime., • The ability to communicate about the menu and food availability to the Executive Chef, Executive Sous Chef, Restaurant Chef and/or Director of Food Purchasing., • The ability to produce food for special theme and ethnic days., • The ability to execute minor butchering techniques such as fish filleting, meat loaf, carving and portioning of meat products., • The ability to set the hot food line with items picked up from the kitchens., • The ability to restock items in the cafeteria when they run low including condiments, cereals, ice, napkins, flatware, salt and pepper, etc., • The ability to fill out requisitions for signature, pick them up when completed and put away the items where appropriate., • The ability to respond properly in any hotel emergency or safety situation., • High school graduate with apprenticeship experience preferred. Culinary School in a 2-to-4-year degree program or equivalency., • Must be certified in food service sanitation, • Reading, writing and oral proficiency in the English language is necessary., • Strong knowledge of all basic cooking techniques. Basic knowledge of cold food production, including handling and preparation of salads, dressings, sandwiches and hors d’ oeuvres. Basic comprehension of composition, structure and quality factors of meats, game, poultry, fish, and shellfish. Ability to roast, broil, braise, sauté, fry, and grill (including breakfast items)., • Prior experience utilizing basic computer programs including Microsoft Office., • Must be able to demonstrate a sense of urgency., • Possess the ability to follow standard recipes and convert quantities mathematically. NOTE: All requirements are subject to possible modification to reasonably accommodate individuals with disabilities. • Position:, • Standing/walking, • Forward bend, squat, forward reach to retrieve items from cabinets, • Lifting through height of 6” to 5’ (Squatting or forward bend) from dolly to refrigerator shelves, • Forward flexion of head/neck: during all stirring and chopping tasks, • Carrying boxes/bags of food a distance of 10 feet, • Shoulder motions below 90 degrees shoulder flexion, • Gross grasp to hold tongs, spoons, • Force:, • Boxes of celery, potatoes, carrots, etc.: 50 lbs. Ea., • Pots of food: 25-50 lbs., • Stirring food: 50-10 lbs. Of force may be needed to stir thicker consistency foods such as mashed potatoes, • Repetitions:, • Standing virtually all day (most standing is in one spot by stove), • Walking: occasionally., • Lifting from dolly to refrigerator: 10-20 minutes 2 x day, • Stirring, chopping: repetitive and very frequent, • Repetitive forward bend of head/neck, • Repetitive elbow and movements through mid-range for chopping, • Repetitive wrist motions through partial range for stirring and chopping, • Environment:, • Most of the shift is spent standing in front of hot stoves or ovens, • Sensory:, • Sight and good sensation are necessary to prevent burning oneself while cooking

Job Description Position Title: Sous Chef I Pay Grade: 11 Salary: $70,000 - $80,000 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 ! This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email . Job Summary Summary: As a Sous Chef I, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client’s culture and guidelines, the Health Department’s regulations, and the company’s standards and expectations of food quality, freshness and presentation. The Sous Chef I also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management. Essential Duties and Responsibilities: • Assists in coordinating and participating in the preparation and cooking of various food items., • Assists with planning and creating menus., • Rolls out new culinary programs in conjunction with the marketing and culinary team., • Assists with managing cost controls and controlling expenditure., • Performs other duties as assigned. Qualifications: • 5 years of related culinary experience including 1 year at the management level., • Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations., • Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation., • Ability to set up and distribute production sheets., • Supervisory, leadership, training, management, and coaching skills., • ServSafe or Department of Health Certification is preferred., • Computer skills and knowledge of MS Office products including Excel. 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, • 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. Applications are accepted on an ongoing basis. Restaurant Associates maintains a drug-free workplace.

Job DescriptionJob Details We are hiring for culinary roles for Maxime’s! Maxime’s is NYC’s newest private member’s club from entrepreneur Robin Birley; owner of prestigious private member’s clubs 5 Hertford Street and Oswald’s in London. Maxime’s mission is to provide exceptional and discreet service for our members through unparalleled hospitality. Our members will feel as though they are in a private home, enjoying outstanding food and wine surrounded by stunning decor. We are seeking applicants for a variety of culinary roles to join our kitchen teams. Applicants can expect to work in a state of the art kitchens, providing excellent fine dining cuisine and at the highest level across a range of cuisines: • Maxime’s – refined French-Mediterranean fine dining, • El Puma – bold and contemporary Latin American cuisine, • Hiromi – traditional and modern Japanese sushi and small plates, • Head Chef - $100,000-$110,000/annum, • Pastry Junior Sous Chef - $65,000-$75,000/annum, • Chef de Partie - $28-$33/hour, • Japanese Restaurant Chef - $24-$26/hour, • Professional work collaboration with experts in the food and hospitality field., • Opportunity to work with a exceptional products and in unique environments., • 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., • Minimum 2 years’ experience working in a fine dining restaurant and/or hotel., • Experience with Latin-American cuisine., • Current NYC Food Protection Certificate., • Willingness to maintain a clean, healthy, and safe working environment., • Willingness to be respectful with our values and principles., • Ability to work independently, with minimal supervision., • 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 Catch has an excellent career opportunity for individuals that have a true passion for food and an unrelenting drive to provide exceptional guest service and hospitality Sous Chef – New York, NY Essential Duties and Responsibilities: • Assist Executive Chef with ensuring excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style, • Management of all back of house staff in a high volume kitchen, including ongoing training, development, and follow up, • Achieve or exceed budgeted labor and other cost centers through proper planning and execution, • Assist in overseeing weekly and monthly inventories, and ordering of food and supplies, • At least 2 years of Culinary Management experience in high volume, fine dining restaurants, • Strong knowledge and attention to detail on back of the house operations including: staff supervision, inventory controls and food/labor cost, and product quality, • Strong communication, leadership, and conflict resolution skills, • Stable and progressive work history; Strong work ethic, • Extensive and well-rounded training program, • Continued career development and growth opportunities, • Multiple health benefit plans to suit your needs, • Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k), • Paid sick leave, • Paid vacation EOE

Job DescriptionDescription: Motek, a part of Happy Corner Hospitality collective, is an Israeli-Mediterranean concept restaurant that pride ourselves on delivering exceptional service and culinary experiences to our valued customers. Our commitment to excellence extends to every aspect of our operations, and we're currently seeking passionate individuals to join our management team. As we embark on our newest opening, we are seeking passionate, talented individuals to join our soon to be open NYC location. Position Overview: As a sous chef, you will play a crucial role in ensuring the smooth and efficient operation of our kitchen. From food preparation to maintaining cleanliness and adhering to safety standards, your contributions will directly impact our ability to deliver outstanding dining experiences. You will be responsible for ensuring the line is running efficiently, quality control, supporting back of house staff, and being the line of communication for the front of the operation to the back. Responsibilities: • Prepare ingredients and assist in food production following recipes and restaurant guidelines., • Manages the line efficiently., • Ensures all stations are stocked correctly., • Quality control: Ensuring the food is always fresh and up to standard., • Maintain a clean and organized kitchen environment., • Follow food safety and hygiene protocols to ensure compliance with health regulations., • 100% medical plan covered by employer, additional insurances available at low cost., • 401(k)., • PTO plus sick leave., • Commuter benefits., • Positive environment that values teamwork and growth.Requirements:, • Minimum of 3 years managing a fast-paced kitchen environment. (Experience with Mediterranean food is a plus.), • Culinary school diploma is a plus., • Knowledgeable on food safety guidelines., • Ability to work efficiently in a fast-paced environment and multitask effectively., • Strong attention to detail., • Excellent communication skills and a team-oriented mindset., • Bilingual (not required however, it is a huge plus.), • Flexibility to work evenings, weekends, and holidays as needed.

Job Description POSITION PURPOSE: We are seeking a hospitality focused and organized individual to join our team as a Sous Chef. Is responsible for assisting the Executive Chef in managing kitchen operations, ensuring food quality, and maintaining a clean and efficient work environment. This role involves supervising kitchen staff, overseeing food preparation, and contributing to menu development to ensure an exceptional dining experience. ESSENTIAL FUNCTIONS AND DUTIES: • Oversee daily kitchen operations and ensure efficient workflow., • Supervise food preparation to ensure quality, consistency, and presentation meet company standards., • Assist in hiring, training, and mentoring kitchen staff., • Schedule and manage kitchen staff to ensure adequate coverage during service hours., • Ensure compliance with all health, safety, and sanitation regulations., • Maintain cleanliness and organization of the kitchen, including food storage and prep areas., • Monitor food costs and control waste to meet budgetary goals., • Assist in maintaining accurate records of expenses, food usage, and inventory., • 4+ years of experience in a professional kitchen, with a focus in fine dining., • Excellent facilitation, presentation, and communication skills., • Strong understanding of various cooking methods, ingredients, and kitchen equipment., • Ability to stand for extended periods and work in a high-temperature environment., • Flexibility to work evenings, weekends, and holidays as required. All descriptions have been reviewed to ensure that only essential functions and basic duties have been included. Peripheral tasks, only incidentally related to each position, have been excluded. Requirements, skills, and abilities included have been determined to be the minimal standards required to successfully perform the positions. In no instance, however, should the duties, responsibilities, and requirements delineated be interpreted as all-inclusive. Additional functions and requirements may be assigned by supervisors as deemed appropriate. Job descriptions are not intended as and do not create employment contracts. The organization maintains its status as an at-will employer. Cipriani is an equal opportunity employer. Powered by JazzHR nXffvXPDry

Job DescriptionBenefits: • Dental insurance, • Employee discounts, • Health insurance, • Opportunity for advancement, • Paid time off, • Training & development Nami Nori is the first to specialize in open-style sushi hand rolls in New York City. Our mission is to create a world-wide devoted fan following for temaki through omotenashi, the Japanese art of gracious hospitality. We are committed to creating great experiences for both guests and employees alike. POPULAR ACCLAIM: • 70k followers on Instagram, • The New York Times Nami Nori Gets Hand Rolls Right, and Other Details Too, • Michelin Guide Nami Nori Brings Creative Hand-Rolled Sushi to NYC's West Village, • The NEW YORKER Nami Noris Hand Rolls Are Worth the Wait • Compensation: $65,000 - $70,000, • 40 hours of paid safe and sick time annually, • Additional 40 hours vacation time annually for management, • Medical, dental & vision health insurance programs with employer contribution, • Additional pre-tax health care spending program, • Commuter benefits, • Employee dining discounts at any Nami Nori location, • Opportunity to grow professionally with a growing company If you have these qualities, we want to meet you: • Great passion for people and hospitality, • Exceptional communication skills, • Natural leader, • Strong work ethic, • Attention to detail and excellent organizational skills, • Ability to multitask & problem solve, • Entrepreneurial & results driven, • Thrives in a fast-paced environment, • Flexible availability (able to work nights, weekends, and holidays), • 2+ years of experience in a similar position POSITION SUMMARY The Sous Chef supports the Executive Chef in all kitchen operations. This includes food production, coaching and training, ordering & inventory, and maintaining department of health standards and compliance with all regulations.. The company is an Equal Opportunity Employer, drug-free workplace, and complies with ADA regulations as applicable.

Job Description Sartiano's Mercer Hotel, 147 Mercer Street (Prince Street) Sous Chef Job Description Responsible to: Executive Chef About: Sartiano’s was born from the Tuscan heart and soul of Italy. Business leader, Restaurateur, and Lifestyle Architect Scott Sartiano introduces his latest concept, appropriately chosen after his namesake. Founded at the Mercer Hotel, New York, Sartiano’s embodies a classic modern Italian twist at the most premium level while maintaining a familiar spirit that is meant to be shared. The Cuisine: Alfred Portale will lead the culinary direction as the Chef managing Partner. The uniquely crafted menu hones in on a specialty to set the tone for the fine dining experience. Building off the foundation of offering specialized meats, Sartiano’s establishes itself as an authentic Italian restaurant. The executive chef: Chef Chris Lewnes, a Brooklyn-born Italian American, grew up surrounded by the flavors and aromas of Italian American cuisine in central New Jersey. After attending Rutgers University and earning a degree in journalism, Chris decided to embrace his love for cooking and pursue a career in the culinary arts. After graduating from the Institute of Culinary Education, in New York City, Chris took a position as Chef de Partie at Batard. Mentored by Chef Markus Glocker, he honed and developed his skills in classic French technique and gained experience cooking in fine dining. After two years at Batard, Chris was asked to join Chef Glocker as a sous chef at Keith McNally's Augustine restaurant in the Beekman Hotel. When the pandemic forced Augustine to close its doors permanently, Chris took the opportunity to take the next step in his career. He landed a job working as the Chef de Cuisine at American Brass in Long Island City. Three years later, Chris felt he was ready for a bigger role and the chance to bring his own creative vision to the table. As fate would have it, Chris was approached by Chef Alfred Portale with the exact opportunity he had been waiting for: the position of Executive Chef at Scott Sartiano's namesake restaurant, Sartiano’s in The Mercer Hotel. Chris is excited to work alongside Chef Portale, a pioneer of New American cuisine, in a legendary location, and finally get the chance to share his love for Italian American cuisine in New York. The Role Works alongside head chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Provides meal quality and consistency by following designated recipes. The Responsibilities: * Leads kitchen team in Chef's absence * Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating * Oversees and organizes kitchen stock and ingredients * Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance * Keeps cooking stations stocked, especially before and during prime operation hours * Hires and trains new kitchen employees to restaurant and kitchen standards * Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns * Supervises all food preparation and presentation to ensure quality and restaurant standards * Works with head chef to maintain kitchen organization, staff ability, and training opportunities * Verifies that food storage units all meet standards and are consistently well-managed * Assists head chef with menu creation * Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing * * Ensures the efficient operation of food production of areas he/she is put in charge of by the Executive Chef * Participates in analyzing cost and quality of food production, knows to manage within a set budget and adheres to time management * Train safe work habits and alert the staff to notify the chef on duty of any dangerous or unsafe places in the work area at once * Responsible to implement and maintain all standards set by the Company; establishes the manner and means to train staff according to standard * Produces and maintains the highest food quality and controls for all food products served in all areas * Is instrumental in assuring the highest health, sanitation and safety standards necessary in food handling and overall cleanliness * Guarantees that menus, recipes, methods, pictures and specifications given by the Executive Chef are followed * Checks all food outlets and food displays for creativity, quality, cleanliness and food safety * Assures timely set up, schedules well trained cooks in all areas in proper uniform * Ensure teamwork and proper communication with the front of house staff * Ensure that guest and members requests are accommodated when and where possible * Works with Events department on a regular basis regarding menus, food preparation, food costs, ensure that quality food service and product is delivered * Delegate daily tasks to staff to ensure smooth operation and service * Shares the overall responsibility of proper storing procedures, food orders, food cost, equipment, sanitation and hygiene to Company and NYS standards with the Executive Chef * Ability to do staff schedule, payroll, and other administrative tasks as required * Performs other duties as assigned by supervisor/manager Qualifications & Disposition * High school diploma or equivalent * 3+ years experience in a related position * Strong knowledge of NYS sanitation regulations * Ability to work independently with minimum supervisor * Ability to communicate effectively both written and verbal * Individual must possess a good work history and stability * Excellent cooking skills * Experienced in training subordinates in large quantity food preparation and excellent knowledge of quality food operations * Has the ability to taste all foods to assure correct preparation * Product cost and quality conscious Physical Demands: The physical demands described here are representative of those that are to be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to walk. The employee is occasionally required to climb or balance and stoop, kneel, crouch. The employee must regularly lift and /or move up to 25 pounds, frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 10 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and ability to adjust focus. *The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job. Bond Hospitality and Mercer F&B, LLC (DBA: Sartiano’s) is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

Job Description We seek a highly skilled and passionate Chef De Cuisine to help lead the culinary team of a high volume, upscale full service restaurant in Manhattan. Our restaurant is committed to serving America's favorite dishes with great hospitality and beautiful, classic interiors. The ideal candidate will have extensive experience in upscale high volume, full service kitchen management. As the Chef de Cuisine--in conjunction with the Executive Chef--you will be responsible for overseeing all aspects of our kitchen operations, ensuring the highest standards of food quality and safety. Responsibilities • Lead and manage the culinary team, fostering a positive and productive work environment., • Oversee food preparation, ensuring adherence to food handling and safety regulations., • Manage inventory control, including ordering supplies and maintaining stock levels., • Implement effective kitchen management practices with a focus on quality, conistency and efficiency., • Train and mentor kitchen staff, providing guidance on cooking techniques and presentation., • Coordinate catering services for events, ensuring exceptional service and quality., • Monitor kitchen operations to ensure compliance with health regulations and standards. Requirements • At least 8 years of proven experience as the CDC of a high-volume, upscale kitchen environment. 8+ years of Executive Sous Chef experience in upscale, high volume ($10-15MM) environments will also be considered., • Strong culinary skills with a deep understanding of American, French classics, and steakhouse cuisine, • Experience in menu planning, food handling, and inventory management is essential., • Excellent team management skills with the ability to inspire and motivate staff., • Strong organizational skills with attention to detail in all aspects of kitchen operations., • Ability to work under pressure in a fast-paced environment while maintaining high-quality standards. Benefits • Salary dependent on experience, • Health insurance for individuals and family, • Vision and dental, • PTO/Sick days, • 401K, • EOE - We are committed to equal employment opportunity regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability, gender identity or Veteran status

Job DescriptionDescription: Sous Chef Salary Range: $75,000.00 - $80,000.00 Company Overview: José Andrés Group restaurants have always been centered around our original mission, Change the World through the Power of Food! From fast-casual to fine dining and everything in between, JAG’ers know they all play a critical role in the overall success of our brands. Position Summary: The Sous Chef will lead and manage all restaurant operations following the leadership of the Head Chef to offer a world-class culinary experience, ensure concept vision and Jose Andres Group 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. Position reports to the Head Chef. Culinary Leadership Work with the Head Chef to create innovative and authentic menus. Educate self and communicate to team on regional history, culture and cuisine. Educate self and communicate to team on industry trends, innovative techniques and environmentally friendly product/procedures. Develop, coach and consistently execute 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 on the line during peak times, press events, and festival periods. Performance and Talent Development Educate and coach team 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 team in a timely manner and documented when appropriate. Delegate appropriately and fairly to develop and motivate 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 and management employees. 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. 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 Understand, practice and teach policies and procedures. Ensure concept vision and communicate policy to team and managers. Communicate any major facility or operational emergencies to COO immediately. Maintain a daily log to communicate between shifts and prevent issues from reoccurring. Regularly conduct service team (2/day) and chef meetings (1/week.) 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 (finance, marketing, events) to ensure standards are met. 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. Ensure tools such as Compeat are utilized correctly and data is accurate. Reach out to JAG community for support as needed. Requirements: Skills & Knowledge Position requires a minimum of 3+ years of sous chef experience and 5+ years of kitchen experience. Culinary degree preferred. Prior experience in steakhouses or upscale dining establishments highly desired. 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 This position will spend 100% of the time standing or walking. Must be able to stand and exert well-paced mobility for up to 8 hours in length.

Job DescriptionDescription: SOUS CHEF - for Jose Andres Group, The Ritz-Carlton New York, NoMad (Zaytinya) Salary Range: $70K - $80K Company Overview: José Andrés Group restaurants have always been centered around our original mission, Change the World through the Power of Food! From fast-casual to fine dining and everything in between, JAG’ers know they all play a critical role in the overall success of our brands. Position Summary: Chef José Andrés and Jose Andrés Group Team have partnered with The Ritz Carlton NYC Nomad to provide dynamic food and beverage options in this incredible new property. We are looking for the city's most talented hospitality leaders to help us as we continue our mission to Change the World Through the Power of Food! The Sous Chef will lead and manage all restaurant operations following the leadership of the Head Chef 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. Culinary Leadership • Work with the Head Chef to execute & maintain menus to brand standards., • Educate self and communicate to team on regional history, culture and cuisine., • Educate self and communicate to team on industry trends, innovative techniques and environmentally friendly product/procedures., • Develop, coach and consistently execute 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., • Educate and coach team 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 team in a timely manner and documented when appropriate., • Delegate appropriately and fairly to develop and motivate team., • Actively recruit and hire top tier talent., • Treat potential employees with same sense of hospitality and respect as employees and guests., • Seek out opportunities to communicate JAG’s vision to team, guests, students, vendors and community in a clear and positive manner., • Lead by example., • 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., • Understand, practice and teach policies and procedures., • Ensure concept vision and communicate policy to team and managers., • Communicate any major facility or operational emergencies to Head Chef immediately., • Maintain a daily log to communicate between shifts and prevent issues from reoccurring., • Regularly conduct or attend team (2/day) and chef meetings (1/week.), • 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., • 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., • Ensure tools such as Compeat are utilized correctly and data is accurate., • Position requires a minimum of 3+ years of sous chef experience and 5+ years of kitchen experience., • 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., • This position will spend 100% of the time standing or walking., • Must be able to stand and exert well-paced mobility for up to 8 hours in length.

Job Description Position Title: [[title]] Pay Grade: [[payGrade_obj]] Salary: 75000 - 85000 A family of companies and experiences As the leading foodservice and support services company, Compass Group USA is known for our great people, great service and our great results. If you’ve been hungry and away from home, chances are you’ve tasted Compass Group’s delicious food and experienced our outstanding service. We have over 284,000 US associates who work in award-winning restaurants, corporate cafes, hospitals, schools, arenas, museums, and more in all 50 states. Our reach is constantly expanding to shape the industry and create new opportunities for innovation. Join the Compass family today! great people. great services. great results. Each and every individual plays a key role in the growth and legacy of our company. We know the next big idea can come from anyone. We encourage developing and attracting expertise that differentiates us as a company as we continue to raise the bar. This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email . Job Summary As a Sous Chef , you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client’s culture and guidelines, the Health Department’s regulations, and the company’s standards and expectations of food quality, freshness and presentation. The Sous Chef II also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management. Essential Duties and Responsibilities: • Assists in coordinating and participating in the preparation and cooking of various food items., • Assists with planning and creating menus., • Rolls out new culinary programs in conjunction with the marketing and culinary team., • Assists with managing cost controls and controlling expenditure., • Performs other duties as assigned. Qualifications: • 5 years of related culinary experience including 1 year at the supervisory or lead level., • Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations., • Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation., • Ability to set up and distribute production sheets., • Supervisory, leadership, training, management, and coaching skills., • ServSafe or Department of Health Certification is preferred., • Computer skills and knowledge of MS Office products including Excel. 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. Compass Corporate maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Corporate 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, • Flexible Spending Accounts (FSAs) 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.

Job DescriptionSous Chef New York, NY A premier luxury hospitality group is seeking a talented and driven Sous Chef to join its culinary leadership team in a high-profile, design-forward restaurant setting. This role is ideal for an individual with a passion for elevated cuisine, strong operational discipline, and a desire to lead in a fast-paced, guest-centered environment.Working closely with the Executive Chef, you will help oversee all kitchen operations, uphold the highest culinary standards, and cultivate a collaborative, high-performing team culture. This position requires hands-on leadership, strategic thinking, and a commitment to delivering consistently exceptional dining experiences. Key Responsibilities • Inspire, coach, and mentor kitchen staff, supporting growth through structured training and real-time feedback, • Collaborate with the Executive Chef to lead daily kitchen operations and long-term team development, including hiring and onboarding, • Maintain strong oversight of food and labor costs, inventory management, and operational reporting to align with business goals, • Monitor all culinary processes and procedures to ensure top-tier food quality, consistency, and adherence to safety and sanitation guidelines, • Lead line checks, manage prep execution, and expedite during service to guarantee smooth operations and timely service, • Support documentation of key insights, prep standards, and shift updates to ensure communication clarity across all levels of the team, • Step into a leadership role in the Executive Chef’s absence, ensuring kitchen continuity and alignment on culinary goals, • Champion high standards of hospitality and professionalism in a constantly evolving environmentWhat We’re Looking For, • Minimum 3 years of experience as a Sous Chef in a high-volume, upscale or fine dining environment, • Strong knowledge of kitchen operations, cost controls, inventory systems, and team leadership, • Skilled in Microsoft Excel and inventory platforms (such as Foodager or comparable systems), • Advanced culinary training and technical skill, with an eye for detail and a high standard of execution, • Self-motivated, solutions-oriented, and capable of making sound decisions independently and collaboratively, • Excellent communication skills, both verbal and written, • Culinary degree preferred but not requiredIf you have the expertise, leadership skills, and passion for delivering exceptional culinary experiences, we encourage you to apply today.

Job Description At Benihana, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality. Our people are our secret sauce to our success and mission of Creating Great Guest Memories. We are always looking for individuals who have what it takes to grow with us and share in our success. Here are some of the sizzling benefits of working for us: • Training: At Benihana your chef career will include more than crafting incredible meals. You'll learn how to deliver an experience. We offer a 5-week paid training course., • Fun working environment: You will work in a a caring environment where you are highly valued and will have the opportunity to continue to develop and grow., • Free shift meals: We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day., • Benefits are important: We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family. Responsible for engaging, entertaining, interacting and providing a unique dining experience to guests. Primarily works in front of restaurant while cooking and preparing hot meals on hibachi tables directly in front of guests. Ensures correct food portions are being cooked and maintains the kitchen areas and hibachi tables clean and sanitized. Prepares and sets up food for cooking and side orders. Essential Functions and Responsibilities: In accordance with Benihana’s service and cooking procedures: • Greets and welcomes guests within 15 minutes of their teppan order(s)., • Performs a cooking show for assigned tables ensuring his/her interaction with guests is appropriate and courteous., • Readily provides guests with information about Benihana foods as they are being cooked or upon guest inquiries., • Responds promptly and courteously to guest requests, • Asks guests for cooking preference, as applicable, and follows guest instructions., • Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment (including but not limited to broilers, ovens, grills, food processors, blenders and fryers)., • Performs shift opening and closing duties as assigned by the manager such as cleaning of refrigeration units, gaskets, chef carts and floors., • Maintains kitchen, teppan cooking areas, kitchen equipment and ensure food storage areas are clean, sanitary and organized. Reports any kitchen equipment or maintenance issues to the chief chef or manager on duty (MOD)., • Is knowledgeable about and complies with the Company’s standards on food portioning, cooking methods, quality standards, recipes, storyboards, service cycle, policies and procedures., • Prepares foods in accordance with the Company’s portions standards and recipe specifications prior to cooking, including battering, breading, seasoning and/or marinating foods., • Adheres to the Company’s guidelines on proper food presentation and garnishes for all dishes., • Handles, stores, labels, and rotates foods properly and in accordance with public health safety, state and local laws. Understands and follows FIFO method for food handling., • Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for the dining room., • Adheres to Company guidelines on alcoholic beverage service., • Presents a clean and neat appearance and uses a courteous manner with all guests., • Immediately notifies MOD when guests are not satisfied with their experience or if an accident occurs., • Participates and joins restaurant staff in ensuring guest special occasion celebrations are memorable. Upon request or at the direction of the company, may be asked to photograph and/or be photographed with guests., • Must have a High School diploma or GED., • Must be able to successfully pass Benihana chef training program, • Previous experience as chef or cook highly desirable We use eVerify to confirm U.S. Employment eligibility.

Job Description POSITION PURPOSE: We are seeking a hospitality focused and organized individual to join our team as a Executive Banquet Chef. The Executive Banquet Chef is responsible for overseeing all banquet kitchen operations, menu creation, food preparation, and execution of large-scale events. They will work closely with the Banquet Director, catering team, and kitchen staff to ensure seamless operations while maintaining high culinary standards. ESSENTIAL FUNCTIONS AND DUTIES: • Execute high-quality banquet menus, incorporating seasonal ingredients and innovative presentation., • Ensure consistency, quality, and flavor in all dishes, maintaining a high culinary standard., • Collaborate with clients and event planners to customize menus for weddings, corporate functions, and VIP events., • Oversee all aspects of banquet food preparation, production, and plating., • Ensure timely service and smooth execution of large-scale events and plated dinners., • Monitor food costs, portion control, and inventory management to maintain profitability., • Lead, train, and mentor banquet kitchen staff, ensuring a high-performance team., • Schedule and coordinate kitchen staff for banquet events., • Maintain a positive, professional work environment with strong communication and teamwork., • Enforce health and safety regulations., • Ensure all food is prepared and stored according to proper hygiene and safety protocols., • 5+ years of experience as an Executive Chef, with a focus in fine dining., • Advanced knowledge of cost control, inventory management, and food procurement., • Excellent facilitation, presentation, and communication skills., • Strong understanding of various cooking methods, ingredients, and kitchen equipment., • Proficiency in food safety practices and kitchen sanitation standards., • Ability to stand for extended periods and work in a high-temperature environment., • Flexibility to work evenings, weekends, and holidays as required. All descriptions have been reviewed to ensure that only essential functions and basic duties have been included. Peripheral tasks, only incidentally related to each position, have been excluded. Requirements, skills, and abilities included have been determined to be the minimal standards required to successfully perform the positions. In no instance, however, should the duties, responsibilities, and requirements delineated be interpreted as all-inclusive. Additional functions and requirements may be assigned by supervisors as deemed appropriate. Job descriptions are not intended as and do not create employment contracts. The organization maintains its status as an at-will employer. Cipriani is an equal opportunity employer. Powered by JazzHR scF2XDKuO0

Job DescriptionDescription:ABOUT US: Originating in NYC, Nami Nori is the first restaurant to specialize in open-style sushi hand rolls. Now with five locations in NY, NJ, Miami and Virginia Beach, Nami Nori is poised to grow its devoted fan following and share its gracious hospitality with both guests and employees alike, across the globe. POPULAR ACCLAIM: • 84K followers on Instagram, • The New York Times “Nami Nori Gets Hand Rolls Right, and Other Details Too”, • Michelin Guide “Nami Nori Brings Creative Hand-Rolled Sushi to NYC's West Village”, • GQ Magazine "Pharrell Loved This Hand Roll Spot So Much He Became a Partner" • Compensation: $65,000 - $70,000, • 40 hours of paid safe and sick time annually, • Additional 40 hours vacation time annually for management, • Medical, dental & vision health insurance programs with employer contribution, • Additional pre-tax health care spending program, • Commuter benefits, • Employee dining discounts at any Nami Nori location, • Opportunity to grow professionally with a growing company If you have these qualities, we want to meet you: • Great passion for people and hospitality, • Exceptional communication skills, • Natural leader, • Strong work ethic, • Attention to detail and excellent organizational skills, • Ability to multitask & problem solve, • Entrepreneurial & results driven, • Thrives in a fast-paced environment, • Flexible availability (able to work nights, weekends, and holidays) The Sous Chef supports the Executive Chef in all kitchen operations. This includes food production, coaching and training, ordering & inventory, and maintaining department of health standards and compliance with all regulations.. The company is an Equal Opportunity Employer, drug-free workplace, and complies with ADA regulations as applicable.

Job DescriptionDescription:POPULAR ACCLAIM: • 84K followers on Instagram, • The New York Times “Nami Nori Gets Hand Rolls Right, and Other Details Too”, • Michelin Guide “Nami Nori Brings Creative Hand-Rolled Sushi to NYC's West Village”, • GQ Magazine "Pharrell Loved This Hand Roll Spot So Much He Became a Partner", • And more… BENEFITS • 56 hours of Safe & Sick Leave annually, • Additional 40 hours Personal Time Off after 2 years of full time employment, • Health Benefits with employer contribution, • Vision & Dental, • 401K Retirement Plan, • Commuter benefits, • Employee dining discounts at any Nami Nori location, • Opportunity to grow professionally with a growing companyRequirements:

Job Description Catch has an excellent career opportunity for individuals that have a true passion for food and an unrelenting drive to provide exceptional guest service and hospitality Chef De Cuisine – New York, NY Essential Duties and Responsibilities: • Develop and maintain recipes, portion specifications, and standard preparation procedures for all dishes and ensure that all cooks follow the standards, • Management of all back of house staff in a high volume kitchen, including ongoing training, development, and follow up, • Achieve or exceed budgeted labor and other cost centers through proper planning and execution, • Assist in overseeing weekly and monthly inventories, and ordering of food and supplies, • 5+ years of Culinary Management experience in high volume, fine dining restaurants, • Strong knowledge and attention to detail on back of the house operations, including staff supervision, inventory controls and food/labor cost, and product quality, • Strong communication, leadership, and conflict resolution skills, • Stable and progressive work history; Strong work ethic, • Able to work holidays, late nights and weekends, • Extensive and well-rounded training program, • Continued career development and growth opportunities, • Multiple health benefit plans to suit your needs, • Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k), • Paid sick leave, • Paid vacation, • Salary: $90,000 - $110,000 Learn more by visiting our website at EOE

Job Description Position Title: Sr Sous Chef Pay 13 Reports To: Salary: $80,000 - $90,000 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 Job Summary: Working as the Senior Sous Chef, you will be responsible for assisting in the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may be responsible for the supervision of hourly associates and working with the Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Assists the Executive Chef with managing cost controls and control expenditures for the account, • Assists the Executive Chef with planning and creating menus, • Produces and execute catering events, • A.O.S. Degree in Culinary Arts or culinary certificate and required experience, • Some progressive culinary/kitchen management experience, depending upon formal degree or training, • Catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences helpful, • 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 patient satisfaction programs/activities, • ServSafe certified - highly desirable 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, • 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: 1463039 Restaurant Associates Leah Curry [[req_classification]]

Job Description The Banquet Chef/Executive Sous Chef supports the Executive Chef in managing and overseeing daily culinary operations to uphold the highest standards for all food prepared and served at City Winery. This role ensures compliance with City Winery’s food culture, quality standards, and regulatory guidelines while maintaining exceptional food freshness, presentation, and taste. As a creative leader with a passion for the culinary arts, the Banquet Chef develops and executes culinary strategies, fosters a culture of trust and respect, and leads by example. Why us? • Competitive pay, • We are a rapidly expanding national entertainment and hospitality company, offering tremendous opportunities for driven and ambitious individuals., • Medical, Dental, Vision Insurance, • nDORFins program designed to promote a healthy and active lifestyle!, • 401K (and yes we match!), • Flexible Savings Accounts,HSA and Dependent Care, Basic Life and AD&D Insurance, • Amazing discounts, 50% OFF all dining/retail wine, • Free Family Meal Overview of Responsibilities General Responsibilities • Collaborate with the Executive Chef to oversee all kitchen production areas across multiple shifts, ensuring smooth coordination, consistent quality, and operational excellence., • Manage and lead kitchen staff by delegating responsibilities, setting deadlines, and maintaining accountability, with a focus on fostering a positive, professional, and efficient work environment., • Uphold City Winery’s philosophy, culture, and commitment to quality food and service across all culinary operations, including restaurant, venue, and event spaces., • Monitor production standards to ensure the highest levels of quality, consistency, and efficiency, while driving productivity and maintaining professionalism., • Train and mentor kitchen staff in food storage, preparation, cooking, garnishing, and presentation techniques to align with City Winery’s standards and expectations., • Ensure proper sanitation, cleanliness, and safety protocols are upheld at all times, including the routine inspection and maintenance of kitchen equipment., • Collaborate with internal teams to plan and execute culinary elements for events, banquets, and restaurant services, supporting the Company’s revenue goals and ensuring an exceptional guest experience. Culinary and Event Management • Lead and coordinate culinary operations across multiple concepts, specializing in event and banquet production while supporting restaurant and venue services., • Oversee the quality, quantity, and consistency of all food production, ensuring it aligns with City Winery’s standards and guest expectations., • Develop and standardize recipes and preparation techniques to maintain high quality and minimize food costs, while exercising portion control and assisting in menu pricing., • Manage food presentation standards, including the creation of visually appealing and functional banquet and event displays., • Partner with event teams to ensure seamless integration of culinary offerings into special events, banquets, and venue services, maximizing revenue potential., • Ensure adherence to health regulations and safety standards across all culinary operations., • Lead the hiring, training, and performance management of kitchen staff, providing ongoing coaching, feedback, and development to build a skilled and motivated team., • Monitor and manage kitchen financials, including food costs, labor costs, and payroll, ensuring alignment with budgetary goals. Administrative and Operational Oversight • Oversee the scheduling, production planning, and inventory management for all shifts and concepts, ensuring smooth daily operations., • Ensure Shift Supervisors and kitchen leaders complete necessary administrative tasks, including scheduling, reporting, and compliance documentation., • Collaborate with leadership and internal teams to evaluate and implement strategies for improving operational efficiency and revenue generation., • Support overall business objectives by aligning kitchen operations with the needs of the restaurant, venue, and events. Minimum Qualifications • Minimum 3 years’ experience in an overall kitchen leadership role in high volume environment and/or equivalent relevant experience, • AOS Culinary School Graduate and/or related training is a plus, • Functional working knowledge of all Health Department, OSHA, and all other related regulations, • Ability to successfully multi-task, delegate, and manage several projects/tasks at once in a high pressure, fast paced environment, • Must have demonstrated decision making and trouble-shooting skills with superior level of attention to detail, • Ability to meet budgets including labor, food and applicable direct operating costs, • Ability to effectively train, develop staff and build team morale, • Ability to work collaboratively and professionally across company levels in achieving overall company and business goals, • Excellent interpersonal skills including verbal and written communication skills, • Excellent time management and organization skills, • Must be fluently literate including ability to read, write and communicate using English language, conduct business related mathematics and analyze data as required., • Must have proficient computer and technological skills, • Must have Serve Safe food handler’s certificate, • Ability to commute and travel to various locations to participate in meetings, training, and any corporate/sponsor events as necessary, • Ability to perform physical requirements of position including standing and walking around for extended periods of time, bending, pushing, pulling, lifting and carrying loads of up to 50 pounds, • Able and willing to work a flexible schedule including nights, weekends and holidays About Us Wine, food, and live entertainment collide at City Winery to create a dynamic and incredibly unique workplace. Since 2008, City Winery has been turning heads across the nation with amazing live performances, delectable cuisine, and award winning, locally produced wines. But there's more to us than that we're a haven for community and creativity, a place where the philosophy of hospitality is more than just a buzzword, but a way of life. City Winery, founded by music industry veteran & visionary Michael Dorf, has established itself as a one-of-a-kind brand providing unforgettable experiences for guests. From world class music venues to sustainably produced wines with ratings of 90+ points, City Winery offers a range of topnotch events & experiences. We are an equal opportunity employer and value diversity at City Winery. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status. Additionally, City Winery participates in the EVerify Program in certain locations, as required by law. We use eVerify to confirm U.S. Employment eligibility.

Job Description Why Join Our Team? • Industry-Leading Compensation Package, • Up to 10% of the base salary in performance-based bonuses, • Opportunities for Merit-Based Raises & Performance Incentives – Rewarding dedication, skill, and excellence in the Vibe Dining Experience., • Comprehensive Benefits Package, • Medical, Dental, and Vision Insurance, • Group Life and Disability Insurance, • Group Accident, Hospital Indemnity, and Critical Illness Insurance, • Traditional and Roth 401(k) Plan, • Exclusive Perks & Growth Opportunities, • Employee Dining Discounts and/or Complimentary Onsite Meals, • Career Development & Limitless Growth Opportunities, • If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations., • Paid Time Off, • Employee Assistance Program (EAP) As a Sous Chef, you will be responsible for overseeing kitchen operations, maintaining exceptional food quality, and supporting a collaborative and efficient kitchen team. Your leadership will ensure flawless execution, consistency, and an elevated guest experience. Key Responsibilities • Culinary Leadership & Execution, • Assist the Executive Chef in all aspects of kitchen operations, ensuring high standards of quality and consistency, • Lead and oversee food production, ensuring dishes meet our brand and presentation standards, • Expedite orders to maintain a smooth, efficient, and timely service flow, • Conduct daily line checks, including food temperatures, ingredient freshness, and overall kitchen readiness, • Assist in creating and executing daily specials that align with seasonal trends and guest preferences, • Ensure all recipes, plating guides, and portioning are followed to maintain consistency, • Team Development & Kitchen Culture, • Train, mentor, and inspire kitchen staff to meet our high culinary standards, • Ensure strong communication and teamwork between BOH and FOH teams, • Foster a collaborative and energetic kitchen environment that promotes growth and excellence, • Assist in the scheduling and coordination of kitchen staff to maintain labor efficiency, • Operational & Financial Performance, • Monitor and manage labor, food costs, and inventory to stay within budget parameters, • Implement waste reduction and portion control strategies to optimize efficiency, • Work closely with the purchasing team to ensure the highest quality ingredients are sourced, • Review monthly P&L statements and assist in addressing variances, • Safety, Compliance & Cleanliness, • Enforce health and sanitation regulations, ensuring compliance with local food safety guidelines, • Maintain a clean and organized kitchen, ensuring all food is properly stored and handled, • Ensure all kitchen equipment is properly maintained and in safe working conditions, • 2+ years of professional culinary leadership experience in a high-volume, upscale dining environment, • Strong understanding of kitchen operations, food cost management, and inventory control, • Excellent culinary skills, including knowledge of mother sauces, stocks, proteins, and global cuisine, • Ability to execute all kitchen positions and support line staff during peak hours, • Exceptional knife skills and ability to train others in proper techniques, • Strong leadership, communication, and problem-solving skills, • SERV Safe Management Certification (or equivalent to state regulations), • Ability to stand for extended periods and work in a high-heat environment, • Capability to lift and carry up to 50 lbs. This is more than a job—it’s a career opportunity with limitless potential in an expanding global brand. If you’re ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience! We use eVerify to confirm U.S. Employment eligibility.

Job Description • We have an opening for an on call CHEF position., • Location: Chef Scheuer - 132 West 31st Street, Suite 601, New York, NY 10001 Note: online applications accepted only., • Schedule: On call schedule. Shift will be based on needs. More details upon interview., • Requirement: Culinary experience required., • Pay Range: $30.00 per hour to $50.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1471301. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email . 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 Summary: Directs, coordinates and evaluates assigned kitchen, food production and food-service associates. Essential Duties and Responsibilities: • Supervises, coordinates and participates in activities of cooks and other associates engaged in preparing, cooking and serving food. Ensures all food handling, sanitation and customer service standards are met., • Supervises hourly kitchen associates, including interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action., • Efficiently prepares high-quality food items according to standardized recipes to meet production, delivery and service schedules. Serves meals or prepares for delivery., • Ensures proper presentation, food quality, portion control and maintenance of proper serving temperatures., • Tracks food use, waste and consumption to requisition or purchase product., • Receives and inspects product and supplies for quality and quantity to ensure appropriate inventory., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to ensure compliance with sanitation, safety, production and merchandising requirements., • Helps select and develop recipes and menus. Both full-time and part-time positions offer the following benefits to associates: • Retirement Plan, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Medical, • Dental, • Vision, • Life Insurance/AD, • Disability Insurance, • Commuter Benefits, • Employee Assistance Program, • The use of a medium weight cut gloves when handling or using knives, peelers, choppers, mandolins or cleaning a slicer., • The use of oven mitts, fryer gloves or steamer gloves when handling hot pans from ovens, warmers or steamtables., • The use of slip-resistant shoes and proper lifting techniques. 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. About Compass Group: Achieving leadership in the foodservice industry 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. Applications are accepted on an ongoing basis. 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.

Job DescriptionBenefits: • 401(k), • 401(k) matching, • Dental insurance 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, our 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 creative and experienced Sous Chefs 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 team management, quality control, presentation and plating, and delivering high-end final products. This role reports to and works closely with our Executive Chef 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 Sous Chef at a restaurant or with a catering group and will anticipate and address the needs of the company and our clientele with a heavy focus on hospitality, exceptional quality, service, health and safety standards, and team growth. This role is a key addition to our growing team. Here are some examples of the primary responsibilities of our Sous Chefs: • Plan and direct food preparation and culinary activities under the guidance of the Executive Chef, • Produce menu items of exceptional quality, • Maintain a high-volume production schedule by ensuring the operation is efficient, cost-effective, and profitable, • Support in the preparation and design of all menus, • Manage and train kitchen staff; support in establishing working schedules and assessing team performance, • Assume the role of Executive Chef in their absence, • Order supplies and complete monthly inventory, • Resourcefully solve employee and guest issues, understanding when to escalate, • Comply with and enforce all sanitation and safety regulations, • Approve and manage time clocks Your experience should show us the following: • 3+ years of experience as a sous chef, CDC, or high-level cook, • Excellent record of kitchen management, • Understanding of various cooking methods, ingredients, equipment, and procedures, • Ability to identify and solve problems efficiently, • Capability to delegate multiple tasks, • Strong communication and leadership skills, • Knowledge of current cooking trends and best practices, • Proficiency with Microsoft Office (Teams, Outlook, Excel, Word), • Capability to maintain 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 preferred, • Competitive salary ($65,000.00 - $80,000.00) commensurate with experience, • Company-sponsored medical plans, including health, dental, and vision insurance for all full-time employees, • Unlimited PTO, • 401K matching program, • Flexible Spending Account (FSA) and transit enrollment

Job Description Green Top Farms was founded by a farmer-turned-public-school-teacher who was troubled by the lack of fresh, nutritious foods for many New York families. For the last ten years we have built a high volume food service, catering and delivery business. Throughout that time we have remained deeply involved in working to provide better food resources and education for school children, food pantries, and the broader community. We have also pursued our vision for a more sustainable and equitable food system. We spent the majority of our energies during the COVID Pandemic serving NYC City Agencies in the provision of food for the underserved, as well as non-profit agencies throughout NYC. Our mission is to build a more sustainable and equitable food system, starting by reconnecting consumers and local farmers. We believe the results of strengthening that connection are better nutrition, more tasty food, greater social justice, and reduced environmental impacts. Our menus reflect this attention to bringing nutritious, delicious food to those who need it most. What You’ll Do: • Responsible for maintaining daily food service in a corporate office setting, including stocking pantries, plating foods, and replenishing chafer and serving dishes., • Responsible for maintaining a food-safe and sanitary environment for service that meets safe food handling guidelines., • Greet, assist, and communicate with guests, ensuring a welcoming environment., • Have a great understanding of each menu, and provide suggestions and alternatives to guests with dietary restrictions., • Having basic level knife handling to perform basic food preparation tasks, which include washing, peeling, and cutting fruit and vegetables, seasoning and slicing meats, and preparing sauces and salads., • Ability to read and prepare simple recipes such as waffle or pancake mixes, omelets, oatmeal etc., • Setting up and breaking down dining and buffet areas as per the Enterprise Dining Lead’s instructions. Ensuring all tableware and chafing dishes are properly cleaned and sanitized before each service/catering event., • Providing support when loading and unloading food, tableware, and catering supplies onto and off catering vehicles., • Appropriately storing clean chafing dishes, tableware, platters, and equipment after each service/catering attendant as well as dishwashing., • A New York City Food Handler's certificate/card holder (Preferred), • Ability to carry over 50 pounds and remain standing for long periods, • Outgoing and considerate personality with front and back of house experience in an corporate office catering, banquet, or commissary setting, • Exemplary communication skills., • Inherent problem solver that’s organized, punctual, and tech-savvy. Green Top Farms provides benefits including medical insurance, sick leave, paid time off that increases with tenure, commuter benefits and potential for bonuses through our Green Shares employee bonus program. Green Top Farms is an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status. Job Type: Full-time Schedule: Monday through Friday, shifts available from 6:00am-7:00pm; Requires weekend flexibility Pay: Range from $20.00-$22.00 per hour Reporting To: Enterprise Dining Lead Powered by JazzHR XEe2caMDnp

Job DescriptionSalary: 75,000-85,000 per year Iron Chef Masaharu Morimoto is now hiring a Sous Chef for the highly anticipated opening of MM by Morimoto, his newest culinary destination in Montclair, NJ. This refined concept will showcase ChefMorimotos signature Japanese cuisine through a world-class sushi program and an innovative take onmodern steakhouse fare. Were seeking a driven and talented Sous Chef to help support kitchen operations and uphold an exceptional dining experience. About MM by Morimoto & Chef Masaharu Morimoto Chef Masaharu Morimoto is internationally celebrated for his groundbreaking contributions to modernJapanese cuisine. MM by Morimoto reflects his visionary approach, merging traditional technique withcontemporary flair. With a dual focus on sushi and steak, this new restaurant will offer guests a high-enddining experience with the excellence expected from the Morimoto brand. Position Overview As Sous Chef, you will support the Executive Chef in overseeing kitchen operations while executing Chef Morimotos culinary vision. Youll help manage daily prep and service, mentor line cooks, maintain high standards of cleanliness and organization, and ensure food quality and consistency across all stations. Key Responsibilities Support and enforce the culinary standards set forth by Chef Morimoto. Supervise and guide the kitchen team during service and prep. Ensure all food is prepared and presented according to recipes and quality standards. Uphold DOH and company safety protocols. Assist with inventory management, ordering, and cost control. Lead by example in professionalism, cleanliness, and culinary precision. Collaborate with FOH to ensure seamless guest experiences. Train, coach, and develop junior kitchen staff. Work a flexible schedule, including nights, weekends, and holidays. Skills & Qualifications 2+ years as a Sous Chef or strong experience in a leadership kitchen role. ServSafe Certification. Experience with Japanese cuisine is a plus but not required. Solid understanding of BOH operations and culinary best practices. Ability to lead, motivate, and communicate clearly with team members. Proficient in kitchen organization, prep, line management, and sanitation standards. Reliable, flexible, and calm under pressure. Perks & Benefits Competitive Salary + Performance-Based Bonus Health Benefits Paid Time Off Work directly with a globally recognized culinary brand Opportunities for career advancement within the Morimoto family of restaurants