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Job Description Lead Line Cook / Junior Sous Chef Maize Cocina & Cocktails | Westfield, NJ Maize Cocina & Cocktails is seeking a passionate, organized, and driven culinary professional to join our leadership team as a Lead Line Cook / Junior Sous Chef. This position is ideal for a highly skilled line cook who is ready to take the next step into kitchen leadership. You'll work directly with our Executive Chef and Sous Chef, helping to lead service, train team members, uphold standards, and ensure the consistent execution of our scratch kitchen. We're looking for someone who takes pride in their craft, leads by example, thrives in a fast-paced environment, and wants to grow professionally. What You'll Do • Lead and support daily kitchen operations during service, • Maintain recipe, portioning, and plating standards, • Assist with expediting and managing ticket flow, • Support training and development of line and prep cooks, • Verify daily prep completion and station readiness, • Monitor food quality, consistency, and organization, • Assist with inventory, product rotation, labeling, and storage, • Help maintain sanitation and health department standards, • Communicate effectively with BOH and FOH leadership, • Step into a leadership role during assigned shifts What We're Looking For • 2+ years of line cook experience in a high-volume scratch kitchen, • Previous leadership experience preferred, • Strong understanding of cooking techniques, food safety, and kitchen organization, • Ability to multitask and remain calm under pressure, • Positive attitude and strong work ethic, • Desire to learn, grow, and develop into a larger leadership role, • ServSafe certification preferred What Makes This Different This is not simply a line cook position. You'll be joining a growing culinary team with a clearly defined path toward Sous Chef and future leadership opportunities. You'll work closely with ownership and have direct involvement in training, systems development, menu execution, and kitchen operations. About Maize Maize Cocina & Cocktails is an independently owned chef-driven Mexican restaurant located in downtown Westfield, NJ. Our menu is inspired by the diverse regions of Mexico and built around fresh ingredients, scratch cooking, and genuine hospitality. We believe great restaurants are built by great people. We invest in our team, promote from within, and strive to create an environment where talented professionals can build long-term careers. Compensation: Competitive hourly rate based on experience, plus opportunities for advancement. To apply, send your resume along with a brief note about your culinary background and why you're interested in joining the Maize team.

Job Description ABOUT CANOE BROOK COUNTRY CLUB Canoe Brook Country Club is recognized as one of the Top 100 Platinum Country Clubs in the US and was recently honored as a Top 150 Platinum Club of the World by the Club Leaders Forum. Founded in 1901, our Club is situated just 20 miles west of New York City, nestled in the historic towns of Summit, Millburn, and Short Hills. With over 3,500 active members, Canoe Brook remains a family-oriented club committed to providing exceptional service and memorable experiences. Our dedicated team of hospitality professionals is passionate about creating unforgettable moments for our members and guests, whether through fine dining, sports and recreation, hosting special events, or fostering a welcoming community atmosphere. We are open 11 months a year and invite candidates to join our renowned team to contribute to the Club's continued legacy of excellence. Click here to learn more about Canoe Brook Canoe Brook is in the hunt for an experienced seasonal line cook to join our talented team and help prepare meals according to our standard recipes. In this position, your principal goal will be to prepare high-quality meals that meet the chef’s exact specifications. You will be responsible for setting up the prep station, stocking inventory, and maintaining sanitation standards. To be successful in this role, the ideal candidate will possess excellent communication and multi-tasking skills. Ultimately, you will play an essential role in contributing to our member’s satisfaction and restaurant growth. Responsibilities: • Ensure the preparation station and the kitchen is set up and stocked., • Prepare simple components of each dish on the menu by chopping vegetables, cutting meat, and preparing sauces., • Report to the executive chef and follow instructions., • Make sure food preparation and storage areas meet health and safety standards., • Clean prep areas and take care of leftovers., • Stock inventory and supplies., • Cook menu items with the support of the kitchen staff.Requirements:, • High school diploma or equivalent qualification., • Certificate in culinary arts or related field., • A minimum of 4 years’ experience in a similar role., • In-depth knowledge of restaurant best practices and cooking methods., • Excellent communication and organizational skills., • Aptitude for multi-tasking., • Must be able to work cooperatively and efficiently in a team. Benefits • Practical experience with a wide variety of culinary activities, • Shadowing, mentoring, and training opportunities with seasoned professionals Canoe Brook Country Club is an Equal Opportunity Employer, committed to hiring a diverse workforce. All openings are filled based on qualifications without regard to race, color, sex, sexual orientation, gender identity, national origin, marital status, veteran status, disability, age, religion, or any other classification protected by law.

Job Description Job Title: Line Cook Salary: $22-$23 per hour (Based on experience) Hire Date: Immediate (We are looking to fill this position to meet the current business needs) Schedule: Part-time (Based on business needs, usually weekends with occasional weekdays) Job Overview: Sweet Tee’s provides catering services for various special events. From Wedding Receptions to Birthday Celebrations and Corporate Events. We are looking to hire a talented and reliable Line Cook to join our existing team. The Line Cook is expected to work closely with our Head Chef at our commercial kitchen located in Orange, New Jersey. This is a 1099 employee position that is expected to have availability based on business needs. If you're hard-working and dedicated, Sweet Tee’s Catering LLC is an ideal company for you. Duties/Responsibilities: Prepares food items by cutting, chopping, and mixing ingredients Perform portion control and minimize waste to keep costs within the forecasted range Ensure that all dishes are prepared in a timely manner by restocking ingredients at work station and meeting prep times to ensure smooth delivery Ensure quality and freshness of ingredients and products Maintain a clean workstation area, including kitchen equipment, tables, and shelves Comply with applicable sanitary, health, and personal hygiene standards Perform additional tasks as assigned by the line supervisor, sous-chef, or executive chef Sets up and stocks food items and other necessary supplies. Performs inventory checks and completes food storage logs. Qualifications: High school diploma or GED ServSafe Certification 1-2 years of experience as a line cook Understanding of cooking methods and procedures, and knife handling skills Ability to perform tasks with accuracy, speed, and attention to detail Ability to read and follow cooking directions Ability to remain calm in a fast-paced environment Must be organized and self-motivated Must be able to stand, bend, stretch, lift, and carry heavy materials Basic written and verbal communication skills Ability to work as a team member

About the Club Established in 1958, Fairmount Country Club is a premier, family-oriented private country club located in Chatham, New Jersey. Set on a picturesque 128-acre property, Fairmount offers an 18-hole championship golf course, two clubhouses, a state-of-the-art pool and racquet facility, and a vibrant year-round membership experience. Following the completion of a transformational Main Clubhouse renovation in 2026, Fairmount is entering an exciting new chapter and expanding its front-of-house leadership team. About the Role Fairmount Country Club is seeking a hospitality-oriented Food & Beverage Manager/Dining Room Manager with a strong food and beverage background, polished service instincts, and a hands-on leadership style. This role is responsible for supporting and executing the Club’s food and beverage operation across dining outlets, with a primary focus on the Main Clubhouse. This is a highly visible, floor-based leadership position. The role is expected to be present, engaged, and actively leading on the floor during all meal periods. The ability to read the room, anticipate member needs, identify service gaps, touch tables, support staff, and hold the service team accountable in real time is central to the success of this position. The position reports directly to the Assistant General Manager while working collaboratively with the Executive Chef, Director of Events, and Service staff Key Responsibilities: Floor Leadership • Maintain an active and highly visible floor presence during all meal periods, including lunch, dinner, weekends, and peak service periods., • Read the room throughout service to identify member needs, service gaps, pacing issues, staffing pressure points, and opportunities to enhance the dining experience., • Ensure the dining rooms, bar areas, patios, and related food and beverage service areas are properly set, organized, clean, and prepared for service., • Serve as a liaison between front-of-house and back-of-house teams to support a seamless member dining experience, while supporting pace and flow of service Staff Management • Lead, train, coach, and support front-of-house service staff under direction of the AGM, • Participate in recruiting, interviewing, hiring, onboarding, and training front-of-house employees, • Create weekly front-of-house schedules in coordination with business levels, event activity, member demand, and budgetary expectations; submit schedules to the Assistant General Manager for review and final approval., • Conduct and support pre-shift meetings focused on menu knowledge, service expectations, member preferences, event details, daily priorities, and operational updates., • Beverage Oversight, • Provide day-to-day oversight of the Club’s beverage program, including ordering, inventory management, • Provide direct day-to-day oversight of bartenders, including service standards, preparedness, accountability, cleanliness, appearance, and execution during meal periods, events, and bar service., • Work with the Assistant General Manager to curate wine and cocktail menus, • Ensure all bar areas, equipment, glassware, storage areas, and beverage service locations are clean, organized, properly stocked, and prepared for service. Dining & Event Support • Provide operational support for a la carte dining, private events, golf outings, and Club functions as needed, ensuring service standards remain consistent across all member and guest experiences., • Assist in clearing, set up and layouts for each event, • Track daily covers, dining activity, beverage sales, and relevant food and beverage performance data and provide daily service reports, • Serve as Manager on Duty for food and beverage areas when assigned, with responsibility for service execution, staff deployment, member and guest interactions, and real-time issue resolution., • Maintain oversight of dining rooms, bar areas, patios, halfway house/grill areas, and other food and beverage service locations as applicable., • Ensure opening and closing procedures, cleanliness, setup, service standards, and communication expectations are followed during assigned shifts., • Communicate relevant service issues, member feedback, staffing concerns, and operational follow-up items to the Assistant General Manager. The ideal candidate will possess: • Prior private club, upscale hospitality, hotel, resort, or high-volume restaurant experience preferred., • Strong comfort level working in a fast-paced, high-touch member-service environment., • The ability to read the room, anticipate needs, and remain calm, visible, and composed during service periods., • A hands-on leadership style with the ability to coach, train, motivate, and hold service staff accountable., • Working knowledge of wine, beer, spirits, cocktails, beverage service, and responsible alcohol service., • Experience with scheduling, training, POS systems, menu updates, reporting, and basic food and beverage controls., • Excellent communication, organization, follow-through, and attention to detail., • Availability to work nights, weekends, holidays, and peak Club service periods as required. Desired Qualifications: • Have a minimum of 6+ years in food and beverage settings, • Private club or country club experience strongly preferred;, • Possess strong instincts and passion for member service, • Schedule flexibility and presence around Key Club events, including evenings, weekends and holidays Compensation & Benefits Fairmount Country Club offers a comprehensive benefits package, including professional development support. • Compensation is competitive and commensurate with qualifications and experience., • Benefits include competitive base salary with bonus-earning potential,, • 401(k) with employer match,, • Health, Dental and Vision insurance,, • Paid time off, • Annual professional development stipend Application Instructions: Interested candidates should apply via linkedin OR submit a cover letter and resume addressed to Mr. Rahel Ahmed Assistant General Manager RAHMED@fairmountcc.com **All applications will be held to the strictest of confidence

About the Club Established in 1958, Fairmount Country Club is a premier, family-oriented private country club located in Chatham, New Jersey, just a short train ride from New York City. Set on a picturesque 128-acre property, Fairmount offers an 18-hole championship golf course, two clubhouses, state-of-the-art pool and racquet facility, and a vibrant year-round membership experience. Following the completion of a transformational Main Clubhouse renovation (2026), Fairmount is entering an exciting new chapter and looking to grow on private events. The Club is also well-positioned to further elevate its member programming, golf outings, and overall member experience while continuing to preserve the warmth, character, and community culture that define Fairmount. About the Role FCC is seeking a polished, energetic, sales-minded, detail oriented and highly organized Director of Events to join its senior management team. This highly visible, member-facing role is responsible for the sales, planning, coordination, and execution of the Club’s internal and external events program. The Director of Events will serve as a key ambassador for Fairmount, helping activate the Club’s newly renovated Clubhouse while bringing structure, creativity, sales discipline, and high-touch execution to the next chapter of FCC. This individual will oversee external event sales, member-sponsored events, golf outings, private functions, and the full internal Club events calendar. The position reports directly to the General Manager/COO and works closely with the Assistant General Manager, Executive Chef, and collaboratives with department heads. Event Sales & Relationship Development • Serve as the primary point of contact for external event inquiries, member-sponsored events, golf outings, and private functions., • Own the full event process from initial inquiry through booking, planning, execution, billing, and post-event follow-up., • Cultivate event opportunities through member relationships, community connections, professional networking, referrals, and foster a reputation for high-touch execution, while respecting Fairmount’s private club identity and member-first culture., • Proactively identify opportunities to grow external event revenue in a thoughtful and strategic manner. Member Events & Club Programming • Support the planning and execution of the Club’s full internal event calendar, including signature events, holiday programming, family events, wine and culinary dinners, golf-related functions, social , and committee-driven programming., • Serve as the primary point of contact, and be responsible for décor, entertainment, and all areas related to Event execution., • Work collaboratively with the Social Committee to help execute its vision while providing appropriate guidance to ensure events are well-conceived, well-attended, financially thoughtful, and successfully executed., • Provide strategic input on the Club’s annual event calendar, helping evaluate programming opportunities, member engagement, event mix, and alignment with Fairmount’s evolving membership experience. Event Planning & Execution • Coordinate all event details with members, clients, guests, vendors, and internal departments., • Create and maintain accurate BEOS, timelines, floor plans, room layouts, and event details through Jonas Club Management or related Club systems., • Serve as the linking pin between departments to ensure all event details are communicated clearly and executed consistently., • Partner with the Executive Chef and AGM on menus, pricing, package development and event specific offerings., • Be present for key Club events, external functions, golf outings, and high-touch member events as necessary to ensure successful execution., • -Conduct post-event follow-up, including thank-you outreach, feedback gathering, issue resolution, repeat-business cultivation, and referral development. The Ideal Candidate The ideal candidate is warm, polished, energetic, sales-minded, detail-oriented, and highly organized. This person must possess the gravitas and maturity to represent Fairmount confidently with members, committees, outside clients, vendors, and senior leadership. The successful candidate will be a consensus builder who can work collaboratively across departments while maintaining a strong sense of ownership and follow-through. They should be comfortable operating in a fast-paced, high-expectation hospitality environment where member experience, attention to detail, and professionalism are paramount. This role is well-suited for someone who is more than an event coordinator. Fairmount is seeking a hospitality professional with strong sales instincts, strong execution standards, and the presence to help lead a growing events business within a premier private club environment. Desired Qualifications: • Have a minimum of 6+ years in sales and event experience in a high paced hospitality space, • Private club or country club experience strongly preferred; candidates from high-end hotels, restaurants, catering, resorts, or luxury hospitality environments will also be viewed favorably, • Possess strong instincts and passion for member service, • Schedule flexibility and presence around Key Club events, including evenings, weekends and holidays Compensation & Benefits Fairmount Country Club offers a comprehensive benefits package, including professional development support. • Compensation is competitive and commensurate with qualifications and experience., • Benefits include competitive base salary with bonus-earning potential,, • 401(k) with employer match,, • Health, Dental and Vision insurance,, • Paid time off, • Annual professional development stipend Compensation Range - 95,000 to 115,000 All applications will be held to the strictest of confidence

Are you a culinary professional looking to take the next step in your career? B & J Group is seeking a talented Executive Chef to lead our team at our new Butter & Jam location in Garwood, NJ. As an Executive Chef with us, you'll have the opportunity to showcase your creativity, leadership skills, a

Job Description Salary: $70,000 - $80,000 At Gourmet Dining & Chartwells Higher Education, people are at the core of our business. Together we build innovative food service concepts and serve fresh, local and nutritious meals at over 270 college campuses across the country. Twice named the Fastest Growing Brand by Nation’s Restaurant News, at Gourmet Dining & Chartwells we take pride in creating opportunities for associates to grow their careers and achieve their development goals within the company. Job SummaryExecutive Sous Chef / Chef Manager – Campus DiningHigh-Impact, Multi-Concept Dining Operation | Growth Opportunity This is a great opportunity to join a dynamic and growing organization in a high-visibility campus dining environment. We are seeking a growth-minded Executive Sous Chef / Chef Manager to lead a smaller residential dining hall serving 1,000–1,200 students daily. This role is ideal for a chef who thrives in diverse, multi-concept environments and is passionate about global cuisine, sustainability, and operational excellence. Key Responsibilities • Lead the full culinary and food service operation, including:, • Inventory management, ordering, and receiving, • Food and labor cost control, • Menu planning and execution across 20+ global cuisines, • Drive exceptional dining experiences with a focus on quality, variety, and presentation, • Manage and develop culinary teams while maintaining high standards of food safety, sanitation, and efficiency, • Oversee P&L accountability and contribute to overall financial performance, • Implement and lead zero-waste and sustainability initiatives, including:, • Local sourcing strategies, • Waste reduction programs, • Responsible purchasing practices, • Maintain strong operational systems for inventory accuracy and product utilizationWhat We’re Looking For, • Passion for multi-cultural cuisine and innovative dining programs, • Proven ability to manage high-volume campus or hospitality operations, • Strong leadership presence with a focus on team development and engagement, • Hands-on, execution-focused leader comfortable in both kitchen and management rolesPreferred Qualifications, • Minimum 3 years of culinary management experience in:, • Contract food service (strongly preferred for your environment), • Campus dining, fine dining, or high-volume restaurant settings, • Experience with:, • Inventory control and purchasing systems, • Food & labor cost management, • High-volume, multi-station service models, • Strong knowledge of:, • Food and catering trends, • Production, sanitation, and presentation standards, • HACCP knowledge required, • ServSafe certification preferred, • Experience with exhibition / interactive cooking highly desirableWhy This Role Stands Out, • Exposure to 23 diverse cuisines / concepts in one location, • Opportunity to lead meaningful sustainability initiatives, • High-impact role feeding a large student population daily, • Clear growth path within a well-established organization Apply to Gourmet Dining today! Gourmet Dining is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Gourmet Dining are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • 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 or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyGourmetDining.pdf 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. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Gourmet Dining maintains a drug-free workplace. Req ID: 1537146 Gourmet KRISTINA MCCARTHY

Job Description Salary: $70,000.00 - $74,000.00 Other Forms of Compensation: N/A What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary Job Summary: Working as the Sous Chef, you will be responsible for 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 supervise hourly associates and you work with 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, • Rolls out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications: • A.S. or equivalent 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 client satisfaction programs/activities, • ServSafe certified - highly desirable Apply to Flik today! Flik is a member of Compass Group USA Click here to Learn More about the Compass Story 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, • 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 or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyFlikHospitality.pdf 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. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Req ID: 1535248 Flik Hospitality Group Steven Goldberg [[req_classification]]

Job Description Salary: $90,000.00 - $100,000.00 Other Forms of Compensation: N/A Pay Grade: [[payGrade_obj]] 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. Job Summary Job Summary: Working as an Executive Chef, you are responsible for overseeing all culinary functions for a dining account. You will manage and lead a team of associates and oversee all safety and sanitation as it pertains to the account. Additionally, as part of the culinary team, you will be responsible for the following: Key Responsibilities: • Manages cost controls and controls expenditures for the account, • Plans and creates all menus, • Purchases and manages inventory, • Rolls out new culinary programs in conjunction with marketing and culinary team Preferred Qualifications: • Culinary degree preferred, • Three to five years of culinary management experience, • High volume production and catering experience is essential, • Previous experience managing cost controls, • Desire to learn and grow with a top notch foodservice company Apply to Compass Group today! 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. 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 or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyCorpAndFoodbuy.pdf Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Req ID: 1541630 Compass Corporate Steven Goldberg [[req_classification]]

Job DescriptionSous Chef Job Summary The Sous Chef supports the Executive Chef in overseeing all kitchen operations, ensuring consistent food quality, and maintaining high culinary standards. This hands-on leadership role is responsible for assisting in menu execution, managing kitchen staff, controlling costs, and maintaining a clean and efficient kitchen in a fast-paced, high-volume dining environment. Key Responsibilities • Assist the Executive Chef in managing daily kitchen operations, including prep, cooking, and service, • Lead and supervise kitchen staff during service, ensuring consistent quality and presentation of dishes, • Train, mentor, and develop line cooks and prep staff to maintain high performance standards, • Assist with menu development, recipe execution, and seasonal offerings, • Monitor food costs, inventory, ordering, and waste to maintain budgetary goals, • Ensure compliance with food safety, sanitation, and health regulations, • Maintain cleanliness, organization, and proper functioning of kitchen equipment, • Step into a leadership role in the Executive Chef’s absence to ensure smooth operations, • Collaborate with front-of-house management to coordinate service and special eventsQualifications, • 2–5 years of culinary experience in a high-volume or fine-dining environment, • Strong knowledge of Italian cuisine and scratch cooking preferred, • Proven ability to lead and motivate kitchen teams, • Excellent organizational, time-management, and problem-solving skills, • Knowledge of food safety, sanitation, and kitchen operations, • Flexible schedule, including nights, weekends, and holidaysPreferred Skills, • Experience in fine-dining or upscale Italian restaurants, • Strong attention to detail and consistency in food preparation and presentation, • Ability to train and develop culinary staff, • Hands-on leadership with a calm, solutions-focused approachHow to Apply Qualified candidates who are passionate about culinary excellence and leadership are encouraged to apply. This role offers the opportunity to grow within a dynamic kitchen environment, contribute to menu creativity, and make a direct impact on guest satisfaction. Apply today to be considered.

Job Description100 Steps Kitchen + Raw Bar and Chef Kara are seeking a Raw Bar Oyster Shucker to join the team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation. Executive Chef Kara Decker brings over 26 years of dedication and passion to the New Jersey food industry, both in catering and private restaurant settings. She has been featured in New Jersey Monthly multiple times for her “bacchanal mindset, which is to take something already perfectly-tempting and alluring and make it just a little more hedonistic,” as quoted. Returning to “She’s a rogue, independent thinking creator with a unique ability to make seductive, mischievous dishes using only the best of those local seasonal ingredients,” also quoted from Inside New Jersey. She is proud of being featured in Celebrity Chefs of New Jersey for her distinguished cooking talents. Responsibilities: • Oversee day-to-day culinary operations., • Coordinate food and kitchenware orders., • Check the freshness and quality of ingredients., • Work with management to create a memorable experience for guests. Qualifications: • Previous experience in culinary arts, cooking, or other related fields., • Passion for food and cooking techniques., • Ability to thrive in a fast-paced environment.

Job DescriptionCiga Restaurant Group is looking to hire a Chef or a talented sous chef whos ready to become a chef . Duties and Responsibilities: • Plan and direct food preparation and culinary activities., • Modify menus or create new ones that meet quality standards., • Estimate food requirements and food/labor costs., • Supervise kitchen staff’s activities., • Arrange for equipment purchases and repairs., • Recruit and manage kitchen staff., • Rectify arising problems or complaints., • Give prepared plates the “final touch”., • Perform administrative duties., • Comply with nutrition and sanitation regulations and safety standards., • Keep time and payroll records., • Maintain a positive and professional approach with coworkers and customers. Requirements: • Proven working experience as a head chef., • Excellent record of kitchen management., • Ability to spot and resolve problems efficiently., • Capable of delegating multiple tasks., • Communication and leadership skills., • Keep up with cooking trends and best practices., • Working knowledge of various computer software programs (MS Office, restaurant management software, POS)., • BS degree in Culinary science or related certificate.

Full time Experienced Executive Chef that leads the kitchen.Food Cost and labor cost are fundamental.No alcohol or drugs addicted!!! .

Job Resposibilites • Application Development, • Participate in daily standup call to provide update to broa Product Development team, • Provide regular development ticket status update in Jira, • Work with various project and open source development tools, including, but not limited to Jira, Confluence and GitHub., • Measure and monitor progress to ensure application releases are delivered on time and wi, • Communicate progress, status, issues, and resolutions to various business units, management and Executive Leadership via verbal and written status reports. Skills/Competencies To apply for this position, you must have the following skills and competencies. Items marked as preferred represent skills not required but preferred to have. • Infrastructure Support for Languages and Libraries, • 5+ years of application development experience in Node, • 2+ years of experience in GraphQL, • 2+ years of experience in NoSQL, preferably Couchbase, • React Native and React JS (1-2 years), • Experience, • Proficiency in developing mobile and web applications, • Applicable knowledge of various languages (Javascript, python etc.) and the requirements to support them., • 5+ years of previous application development experience, • Experience with build and automation tools, such as Chef, Jenkins and Puppet., • Experience with Unit Tests, • Experience with version control (Github, SVN, etc), • Experience with cloud-based platforms, such as those that run on Amazon's Web Service or Microsoft Azure., • Experience using project management (Basecamp, Asana, etc.), issue tracking (Jira, Pivotal Tracker, etc.), and documentation (Confluence, etc.). software., • Demonstrated ability to coordinate cross-functional work teams toward task completion, • Ability to manage one's time effectively to meet tight and high expectation deadlines, • Must be able to work and communicate effectively with both business and technical people., • Proven ability to effectively perform requirements gathering and documentation., • As a person with a passion for excellence, desire to success, and the ability to be a quick learner, you will thrive in this environment, • Excellent oral and written communication skills., • Healthcare industry experience a plus, with employment at WebMD, Everyday Health, or other types of large scale mobile applications preferred. Krish - 732 979 2323

A leading food service provider is seeking an Executive Chef to oversee culinary operations and manage a team of chef managers and culinary staff. The ideal candidate will have at least 4 years of culinary experience and 2 years in a management role, with a culinary degree preferred. Responsibilitie

Job Description100 Steps Kitchen + Raw Bar is seeking a Salad Station Person to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation. Executive Chef Kara Decker brings over 26 years of dedication and passion to the New Jersey food industry, both in catering and private restaurant settings. She has been featured in New Jersey Monthly multiple times for her “bacchanal mindset, which is to take something already perfectly-tempting and alluring and make it just a little more hedonistic,” as quoted. Returning to “She’s a rogue, independent thinking creator with a unique ability to make seductive, mischievous dishes using only the best of those local seasonal ingredients,” also quoted from Inside New Jersey. She is proud of being featured in Celebrity Chefs of New Jersey for her distinguished cooking talents. Responsibilities: • Oversee day-to-day culinary operations., • Coordinate food and kitchenware orders., • Check freshness and quality of ingredients. Qualifications: • Previous experience in culinary arts, cooking, or other related fields., • Passion for food and cooking techniques., • Ability to thrive in a fast-paced environment.

Concord Hospitality - 9 Polito Avenue - Responsibilities: Lead all kitchen operations including main kitchen, banquet events, and culinary team performance; Create and execute innovative menus based on market trends and guest preferences; Develop and maintain food and labor cost controls; manage dep

Job Description100 Steps Kitchen + Raw Bar is an upscale seafood and new American cuisine restaurant in Cranford, NJ. Our Executive Chef is seeking a confident, passionate, and enthusiastic Line Cook. Qualifications: • We require at least 1 year of Line Cook Experience and/or a Culinary Certificate., • Ability to execute a recipe as it is written or shown by our chef and delivers consistent results. Daily Responsibilities Include the Following:Organizational skills: • Able to plan your prep time in order to achieve maximum productivity., • Keeping the station stocked for service with all mise en place labeled and dated., • Tasting ingredients daily to ensure freshness.Cleanliness:, • Keeping your workstation clean at all times, as well as do routine deep cleaning throughout the kitchen.Efficient:, • Understanding the details are what makes the product., • Following recipe procedures, and plating instructions. If interested, please respond via EMAIL and we can set up an interview or Call/Text Jack at 732-619-4588.

Communicate with Executive Sous Chef & Executive Chef on any equipment work order/repair/ordering needs. Supervise the production, preparation, and presentation of all foods as assigned by the Executive Chef or Executive Sous Chef to ensure that a quality, consistent product is produced which confor

Concord Hospitality is seeking a skilled and motivated Sous Chef to lead our kitchen team and deliver exceptional culinary experiences. Supervise kitchen staff, utility, and sanitation associates as needed in the absence of the Executive Chef.

The ideal candidate is punctual, organized, and capable of working collaboratively under the direction of the Executive Chef and Executive Sous Chef. Rumson Country Club is seeking a talented and dependable full-time Banquet Chef to join our culinary team. We are looking for a well-rounded chef who

Unidine is seeking a Sous Chef for their facility in Hanover Township, NJ.The ideal candidate will assist the Executive Chef in managing food production, oversee high-quality dish preparation, and supervise kitchen staff.A passion for culinary excellence, strong leadership, and 3–5 years of culina

The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Job Responsibilities Ensures culinary production appropriately connects to the Executional Framework

An educational food service provider is seeking a full-time Sous Chef at Montclair State University. This role involves assisting the Executive Chef, coordinating kitchen activities, and overseeing food service associates.

A leading hospitality company in New Jersey seeks an experienced Executive Chef to lead culinary operations and elevate the dining experience across their hotels.

The Role We are currently seeking an experienced, career‑minded Executive Chef to join our culinary team at Trap Rock Brewery, one of Harvest’s fine dining concepts. The Executive Chef will lead kitchen operations with precision, professionalism, and creativity.

Key Responsibilities Shape and lead the culinary vision for The Crossvines, creating menus that are seasonal, approachable, and reflective of the region Partner across culinary, beverage, and events teams to deliver seamless and memorable guest experiences Build, mentor, and inspire a kitchen tea

Working as an Executive Chef , you are responsible for overseeing all culinary functions for a dining account.

You may supervise hourly associates and work with Executive Chef/Chef to develop new menus and assist with ordering. Key Responsibilities Assist the Executive Chef with managing cost controls and control expenditures for the account Assist the Executive Chef with planning and creating menus Produ

Compass Group, North America is seeking an Executive Chef responsible for overseeing all culinary functions for a dining account in Jersey City, New Jersey.

We are hiring an Assistant Restaurant Manager. Pay Range: $47,868.75 to $59,835.94 Be a part of something 'Above the Rest'. The Rooftop at Exchange Place located high atop the Hyatt House Jersey City is hiring a Food & Beverage Director! We are looking for a talented and versatile leader to oversee the RELAUNCH of our rooftop bar, Terrace restaurant and banquet space. This leader will develop a strong team of service minded professionals. Overlooking the Hudson River, with stunning views of Manhattan, our high energy rooftop cocktail bar is the 'Premium' place to be: Premium Cocktails, Premium Food, Premium Location, Premium Views and Premium Service. The Terrace Dining Room and Lounge offers an upscale dining experience for those looking to have more of a dining atmosphere with the same stunning views as The Rooftop. We offer more than 7,500 square feet of banquet space, all with amazing views of Manhattan, the Hudson and the Statue of Liberty. We offer the perfect spaces for corporate meetings and events, weddings and other social events. Responsibilities: Provide guests and patrons with friendly and professional service, excellent food quality, strong price value and consistency of execution in an attractive, well-maintained environment. Ensure that meals are delivered in a timely fashion with attention to plating, portion and temperature. Develop ways to improve cost savings and labor retention/associate development in line to meet the hotel's F&B financial goals. Thoroughly train staff in service sequence, product knowledge, ensuring we make every effort to meet the needs of each and every guest. Lead service education through daily line-ups. Headline new server, busser, host, and bartender training programs, as well as ongoing development programs, and seminars. Daily evaluation of restaurant service performance. Employee discussions and evaluations. Coordination of timely food production. Work with the Chef to provide "excellent quality and presentation" of all food to the guests. Participate in evaluation of food product, kitchen employee performance, and development of products consistent with our market position. Selection and pricing strategy of all liquors and wines and supervision of their procurement. Assist the General Manager and/or a F&B Director in creating financial objectives for the restaurant on an annual basis through the budget process. Assist in meeting the financial targets in the sales area by executing and enhancing the annual marketing plan, reacting quickly to new opportunities, running consistently high operation standards and effective utilization of marketing funds. Help meet budget in all areas of cost control with consistent focus on cost of sales and payroll. Supervise all non-supervisory service employees. Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Here are some reasons our associates like working for us: Benefits: We offer competitive wages. Full-time associates are eligible to participate in a comprehensive benefit package, which includes medical/dental/vision plans, life insurance, ST/LT disability options, 401K options, tuition assistance, discounted room rates at Concord managed hotels, plus training & development and career advancement opportunities. This position is eligible for a performance-based bonus, contingent upon the successful attainment of established objectives and eligibility. Why Concord? Concord Hospitality invests in its associates by providing training and development at all levels, from interns to executive leaders. Our "Associate First" culture supports and inspires personal development both within the workplace and beyond. Our associates are what our company is built on, and we are proud to recognize them for their hard work, dedication, and commitment to excellence. We value work life balance, diversity, and our commitment to provide the best customer service and quality accommodations in every market we exist. Concord is built on 5 cornerstones: Quality, Integrity, Community, Profitability and FUN! Our associates say it best with our national company cheer heard throughout North America --- "We Are Concord!" We support diversity and inclusion through our mission to be a "Great Place to Work for All." Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

Description Concord Hospitality is seeking a skilled and motivated Sous Chef to lead our kitchen team and deliver exceptional culinary experiences. Supervise kitchen staff, utility, and sanitation associates as needed in the absence of the Executive Chef. Sous Chef - The Vintedge Hotel Inspired Resi

Key Responsibilities Manage cost controls and control expenditures for the account Plan and create all menus Purchase and manage inventory Roll out new culinary programs with the marketing and culinary team Preferred Qualifications Culinary degree preferred Three to five years of culinary man

Come and join our award-winning team! Job Summary The Sous Chef is a pivotal role within our kitchen, assisting the Executive Chef in managing all aspects of food production and kitchen operations. Sous Chef - Whippany, NJ Salary: $60,000 - $70,000 Other Forms of Compensation: Merit Increases Thi

Job Summary Executive Sous Chef / Chef Manager – Campus Dining High-Impact, Multi-Concept Dining Operation | Growth Opportunity This is a great opportunity to join a dynamic and growing organization in a high-visibility campus dining environment. We are seeking a growth-minded Executive Sous Che

The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Job Responsibilities Ensures culinary production appropriately connects to the Executional Framework

Key Responsibilities Assist the Executive Chef with managing cost controls and controlling expenditures for the account Assist the Executive Chef with planning and creating menus Produce and execute catering events Roll out new culinary programs in conjunction with Company marketing and culinary

Compass Group, North America is seeking an Executive Chef in Jersey City to oversee all culinary functions for a dining account.

The Role The Executive Chef to join our culinary team at Trap Rock Brewery, one of Harvest’s fine dining concepts. The Executive Chef will lead kitchen operations with precision, professionalism, and creativity.

A hospitality management company in New Jersey seeks a hands-on Executive Chef to lead the culinary team.

The Executive Chef will showcase culinary talents through delivery of show‑quality food through personal involvement in task performance while developing and empowering the onsite staff. Hands‑on chefs experience a must. Position Title: KOSHER EXECUTIVE CHEF - WHIPPANY, NJ Salary: $75,000 - $80

Description Concord Hospitality is seeking a skilled and motivated Sous Chef to lead our kitchen team and deliver exceptional culinary experiences. Supervise kitchen staff, utility, and sanitation associates as needed in the absence of the Executive Chef.

Flik Hospitality Group Salary: $65000 - $70000 / yearly Job Summary Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You may supervise hourly associates, and you work with the Executive Chef/Chef to develop new menus and assi

The ideal candidate will assist the Executive Chef in menu development, preparation, and kitchen management, while ensuring high standards in food quality and presentation. Flik Hospitality Group is looking for a Sous Chef to oversee the Culinary Department in Whippany, NJ.

Job Summary The Sous Chef is a pivotal role within our kitchen, assisting the Executive Chef in managing all aspects of food production and kitchen operations. Position Title: Sous Chef - Whippany, NJ Salary: $65,000 - $70,000 Other compensation: Merit increases Kosher experience preferred, not re

A leading hospitality services provider seeks a Senior Sous Chef in Newark, NJ. Responsibilities include assisting the Executive Chef with cost controls and menu planning, producing catering events, and implementing new culinary programs.

Candidates should have 2-4 years of culinary experience and a passion for fine dining.

Restaurant Associates is seeking an Executive Chef for The Crossvines in Poolesville, Maryland.