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Job DescriptionAbout Savory Savory is a boutique hospitality partner delivering chef-driven food experiences for workplaces, events, and venues. From corporate catering and conferences to social gatherings and high-end galas, we offer everything from boxed meals and buffets to elevated receptions, global menus, and fresh grab & go. Built for quality, flexibility, and seamless execution, Savory has consistently delivered exceptional food and hospitality since 2011. About the role We are seeking an experienced Cook to join the Savory team. In this role, you will support daily food production, order fulfillment, quality control, and presentation while maintaining Savory and Department of Health safety standards. The ideal candidate has previous prep or line cook experience, works efficiently in a high-volume kitchen, and takes pride in producing consistent, high-quality food. Key ResponsibilitiesFood Preparation and Production • Complete daily prep lists provided by the executive and sous chefs., • Measure ingredients, prepare seasonings, wash and cut vegetables, and portion proteins., • Prepare salads, sandwiches, entrées, and other menu items as assigned., • Follow recipes and production standards for quality, portioning, and presentation.Cleaning and Food Safety, • Label, date, store, and rotate ingredients properly., • Maintain a clean, organized, and sanitary workstation., • Wash dishes, sanitize surfaces, and remove waste., • Follow all nutrition, sanitation, and Department of Health guidelines.Team Support, • Support order fulfillment and daily kitchen operations., • Communicate clearly with chefs and culinary team members., • Assist with additional kitchen responsibilities as needed.Job RequirementsExperience and Skills, • At least two years of experience as a prep or line cook in a restaurant, catering, or high-volume food service operation., • Knowledge of kitchen health and safety practices., • Strong knife skills and comfort performing a variety of knife cuts., • Ability to use kitchen tools and equipment safely., • Ability to work efficiently in a high-volume production environment., • Positive, dependable, and team-oriented approach., • Department of Health Food Protection Certificate preferred.Schedule and Physical Requirements, • Flexibility to work days, evenings, and holidays as needed., • Ability to stand for prolonged periods in varying temperature conditions., • Ability to lift up to 50 pounds and repeatedly lift up to 25 pounds.Why Join Us, • Competitive hourly rate of $18.00-$20.00, • Medical, dental, and vision insurance, • Paid time off, • 401(k), • Flexible Spending Account and transit benefits, • Cell phone reimbursement, • Positive, growth-focused work environmentSavory is committed to fostering an inclusive and equitable workplace where all individuals have equal opportunities. We value diversity in backgrounds, experiences, and perspectives.

LifeWorks Restaurant Group, an independently operated division of Aramark, designs custom solutions for clients looking to take amenities to the next level. Our team of forward-thinkers look at each opportunity as an experience?not a requirement?and deliver out-of-this world, truly sensory experiences, feeding company culture. From the beginning of each client relationship, the team at LifeWorks Restaurant Group establishes a transparency with its partners, from space design and delivery to marketing of the final, branded product. Learn more by visiting - Link here _ LifeWorks Restaurant Group, an independently operated division of Aramark, designs custom solutions for clients looking to take amenities to the next level. Our team of forward-thinkers look at each opportunity as an experience?not a requirement?and deliver out-of-this world, truly sensory experiences, feeding company culture. From the beginning of each client relationship, the team at LifeWorks Restaurant Group establishes a transparency with its partners, from space design and delivery to marketing of the final, branded product. Learn more by visiting - Link here _ Passion, precision, and excellence are at the heart of our culinary experience. As a Sous Chef, you will play a key role in delivering exceptional fine dining experiences by mastering your assigned station and ensuring every dish reflects the highest standards of quality, presentation, and consistency. Working alongside an accomplished culinary team, you will be responsible for the preparation, execution, and presentation of sophisticated menu offerings that exceed guest expectations. This role requires a strong commitment to culinary craftsmanship, attention to detail, and the ability to thrive in a fast-paced luxury hospitality environment. If you are dedicated to culinary excellence and aspire to grow your career in an upscale dining setting, we invite you to join our team. COMPENSATION: The Salaried rate for this position is $75,000.00 to $85,000.00. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark?s good faith and reasonable estimate of the compensation for this position as of the time of posting. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here _ There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with all applicable laws, including, but not limited to all applicable Fair Chance Ordinances and Acts. For jobs in San Francisco, this includes the San Francisco Fair Chance Ordinance. • Execute the preparation and presentation of menu items in accordance with established recipes, culinary techniques, and luxury dining standards., • Maintain exceptional quality, consistency, and attention to detail across all dishes leaving the station., • Ensure all food is prepared and plated to the restaurant's specifications for taste, texture, temperature, and visual presentation., • Collaborate closely with Executive Chefs, Sous Chefs, and culinary team members to deliver a seamless dining experience., • Maintain organization and readiness of assigned station during service periods., • Support the training and development of junior culinary team members, fostering a culture of continuous learning and excellence., • Participate in daily pre-shift meetings, menu briefings, and service reviews., • Monitor inventory levels, assist with requisitions, and minimize waste while maintaining product quality., • Ensure proper storage, labeling, handling, and rotation of all food products in accordance with food safety standards., • Contribute ideas and feedback for menu development, seasonal offerings, and culinary innovation., • Maintain cleanliness, sanitation, and organization of all work areas, equipment, and storage locations., • Ensure all kitchen operations comply with food safety, sanitation, occupational health, and company policies.Demonstrate professionalism, urgency, and teamwork throughout all service periods., • Uphold the restaurant's commitment to providing an exceptional guest experience through culinary excellence., • Ensure compliance with Aramark SAFE food, occupational and environmental safety policies in all culinary and kitchen operations., • Follow all applicable policies, rules, and regulations, including but not limited to those relating to safety, health, wages, and hours. At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. • Minimum of 2 years of culinary experience in fine dining, luxury hospitality, upscale restaurants, or high-end hotels., • Experience working in a high-volume environment while maintaining exceptional quality and presentation standards., • Strong knowledge of classical and contemporary cooking techniques.Understanding of premium ingredients, seasonal products, and elevated plating methods., • Ability to execute dishes with consistency, precision, and attention to detail., • Demonstrated commitment to food safety, sanitation, and kitchen best practices., • Strong organizational and time-management skills., • Ability to work effectively under pressure during peak service periods., • Excellent communication and teamwork skills., • Culinary degree, certificate, apprenticeship, or equivalent professional experience preferred. This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE). Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on , and .

Job Description Executive Sous Chef – French Concept Lower Manhattan | Up to $105,000 | ️‍ Growth Opportunity We’re looking for a dynamic Executive Sous Chef with a passion for French cuisine to help of an exciting concept in New York City. Work side by side with ownership to grow a French restaurant Develop menus, systems, and structure for kitchen operations Lead and manage BOH staff, scheduling, inventory, ordering Uphold high culinary standards and bring creativity to the plate Play a key role in future location planning and kitchen leadership scaling Why This Role: $90,000-$105,000 annual salary + year-end bonus Creative control and leadership role from day one 2 consecutive days off weekly 55-60 hours per week, focused on quality over chaos Ideal Background: 2–4 years of leadership experience as Sous or Executive Sous Chef Strong foundation in French technique Confident in launching kitchens and managing BOH operations Culinary school is a bonus but not required Looking to build something long-term

Job DescriptionDescription: Motek, a part of the Happy Corner Hospitality collective, is a Mediterranean concept restaurant. We pride ourselves on delivering exceptional service and culinary experiences to our valued customers. Our commitment to excellence extends to every aspect of our operations. Position Summary: As the Executive Sous Chef, you will play a key leadership role within the culinary team, working closely with the Executive Chef to oversee and support all kitchen operations. In this role, you will help ensure consistency, quality, and efficiency during service while guiding and developing the back-of-house team. The Executive Sous Chef must demonstrate strong culinary expertise, leadership, and organizational skills, while fostering effective collaboration between the kitchen and front-of-house teams to deliver an outstanding guest experience. Responsibilities (but not limited to): • Support the Executive Chef in managing daily kitchen operations while ensuring that all culinary standards, recipes, and restaurant procedures are consistently followed., • Lead and supervise Sous Chefs and line cooks to maintain a smooth, organized, and efficient service., • Maintain strict quality control standards to ensure proper food preparation, presentation, freshness, and consistency across all menu items., • Manage inventory, product ordering, and cost controls to help meet food and labor budget goals., • Assist the Executive Chef with administrative responsibilities including staff scheduling, payroll submission, and invoice review., • Ensure all stations are properly set up and prepared prior to each service period., • Enforce food safety, sanitation, and hygiene standards in full compliance with health department regulations., • Act as a key communication link between the culinary team and front-of-house leadership to support seamless service., • Train, mentor, and coach kitchen staff to promote professional growth, team development, and high performance. Benefits: • Competitive salary, • Wages paid weekly, • Growth opportunities, • 401k savings plans, • Medical, dental and vision insurance, • Employee discountsRequirements:, • 3–5+ years of culinary leadership experience in a high-volume or upscale restaurant., • Previous experience as a Sous Chef required, Executive Sous Chef experience preferred., • Culinary degree or equivalent professional culinary training preferred., • Demonstrated knowledge of food safety, sanitation, and regulatory compliance, with the ability to consistently enforce standards., • Experience with inventory management, ordering, and food cost control., • Ability to manage labor planning, scheduling, and productivity while maintaining operational efficiency and service standards., • Strong organizational skills with the ability to multitask and prioritize in a fast-paced environment., • High attention to detail across food quality, systems, and operational execution., • Effective communicator with a collaborative, team-oriented leadership style., • Bilingual proficiency is a plus., • Flexibility to work evenings, weekends, and holidays as needed. If you’re passionate about hospitality and committed to creating exceptional guest experiences, we'd love to hear from you!

Job Description THE SMITH Our purpose is simple to make people happy! Since 2007, we've served food people crave. We are passionate about taking great care of our employees, our guests, and our community. We are obsessed with building a positive, empowering, and supportive culture. We care about every meal and every moment. Walk in the door and you're in for a great time. Whether it's date night, drinks on the town, a big birthday bash, a working lunch, a boozy brunch, or an I-don't-want-to-cook-tonight night, we've got you covered. The menu features bistro classics, seasonal fare, and craft cocktails. We believe in working closely with local farmers and purveyors that we trust to serve consistently delicious food and drinks. We have high standards for every ingredient, and we put thought into every bite. THE POSITION: EXECUTIVE SOUS CHEF KEY RESPONSIBILITIES · Thorough hands on approach, develop and promote learning for all back of house employees. · Upholding the highest standards of food safety, food handling and sanitation requirements to ensure the health and safety of staff and guests. · Assist the Chef de Cuisine with weekly specials. · Ensure consistent execution of company policies · Manage back of house labor and kitchen waste. · Teach The Smith's Core Values to all new hires and existing team. · Attend all necessary senior management meetings in the absence of the Chef De Cuisine. WHAT MAKES YOU GREAT: (QUALIFICATIONS) · You exemplify the highest standards of honesty and integrity. · You are highly confident in your abilities and are detail-oriented. · You are a team player and have excellent communication skills. · You genuinely get joy out of making people happy and are able to have fun while working · You have a love and passion for the hospitality industry. · You have 2-3 years working as a Chef or Sous Chef. (preferably in high volume restaurants) WHAT MAKES US GREAT: (OUR BENEFITS) • Competitive pay, • Bonus opportunity, • Comprehensive benefits plan (medical, dental, vision, life insurance), • 401(k) with company match, • Employee Assistance Program, • Gym discounts, • Commuter benefits, • Referral bonus program, • Generous paid time off, • A collaborative, high-performing environment with a team that takes pride in their work The base pay range for this position is $90,000-$110,000 per year. The determination of what a specific employee in this job classification is paid within the range depends on several factors, including but not limited to prior employment history/job-related knowledge, qualifications, and skills, etc. STATEMENT OF DIVERSITY At Corner Table Restaurants, each person brings their own perspectives and experiences. We strive to create an environment that is consciously inclusive, psychologically, and physically safe, and ensures everyone can be heard and valued. Diversity, equity, and inclusion in the workplace are essential to living our Core Values. We create and promote a culture that advocates for the equality of everyone, and it is our mission to continually maintain an environment where all our team members and guests belong, are respected, and thrive while being their best authentic se

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

Job Description EXECUTIVE CHEF - GJELINA NY Annual Salary range: $100,000.00 - $120,000.00 POSITION SUMMARY: The Executive Chef is responsible for the overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction through planning, organizing, directing, and controlling the Kitchen operation and administration. Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food- related functions. Also, supervise all kitchen areas to ensure consistent, high-quality products. The Executive Chef carries out supervisory responsibilities in accordance with both the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; and addressing and resolving problems. GENERAL ATTRIBUTES: • To maintain product quality above all else, putting customer satisfaction over profit., • To have a positive impact, taking responsibility and initiative to resolve issues, always clearly communicating with both your managers and your colleagues., • To be decisive, accepting responsibility for making things happen, thinking ahead and developing contingency plans (while ensuring that you have the support to get the job done)., • To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your performance., • To be flexible, responding quickly and positively to changing environments., • To maintain high team focus by strong leadership, showing cooperation, and support to colleagues in the pursuit of department goals. ESSENTIAL DUTIES AND RESPONSIBILITIES (Other duties may be assigned): • Kitchen management and reporting on all restaurants as specified by senior management., • Plan regular and modified menus according to established guidelines., • Follows standardized recipes, portioning, and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality., • Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety, and sanitation based on Company and regulatory standards. • Ensure dishes are prepared to recipes and consistency is maintained in the dish out of all orders., • Ensure each dish that goes out of the department kitchen is of the highest standard and quality., • Create, innovate, and introduce new menus. Create menu descriptions as new dishes go on, creating not only a recipe book but a menu book / food bible that evolves over time. Keep old recipes and dishes in an archive, don't delete them., • Standardize recipes and initiate and sustain research., • Maintain kitchen specifications, cooking procedure sheets, and all build-up and spreadsheets., • Develop all necessary manuals in liaison with the operations team., • Responsible for vendor development, equipment sourcing, and raw materials finalization., • Augment production capacity when required and maintain quality controls consistently., • Work always liaises with the purchasing department and assists them in properly maintaining ingredients and product lists., • Organize staff, allocate resources, execute controls, systemize daily functioning, and maintain efficient MIS in the kitchen's operations., • Prioritize F&B controls, ensure top quality and hygiene both for products and equipment, and maintain food costs at a minimum., • Assist management in the development of new concepts., • Developing new recipes for seasonal menus., • Interacts with guests to obtain feedback on product quality and service levels., • Responds to and handles guest problems and complaints., • Able to make recommendations to the Executive Chef regarding succession planning., • Ensure that all recipes and product yields are accurately costed and reviewed regularly., • Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relation to the location, • Ensure that associate meals and associate dining services are of a consistently high standard., • Ensure that chefs are always in clean, tidy uniforms and are always presentable to be in guests' view., • Ensure that all food preparation equipment is being used safely and correctly and cleaned and maintained., • Ensure that all culinary operations manuals are prepared and updated., • Ensure that the Department's overall operational budgets are strictly adhered too., • Ensure that a consistent first-class product of the highest quality is achieved and maintained in all culinary areas whilst adhering to operational deadlines., • Ensure that meetings are well-planned, and results orientated., • Be aware of new items which are introduced onto the market, and keep up with the latest product trends., • Ensure that the overall culinary department is motivated and that positive feedback on work performance is given., • Coach and counsel employees in a timely manner and in accordance with Company policy., • Ensuring their section of the kitchen adheres to safety and health regulations., • Supervising and training staff members when needed., • Preparing all food items as directed in a sanitary and timely manner., • Establishing and maintaining recipes, portion controls, and presentation specifications, • Understanding and knowledge to properly use and maintain all equipment in the station., • Ordering all related products, • Sourcing/tracing all ingredients used., • Quality assurance of product and communication when necessary, • Communicating all necessary repairs to equipment, • Plan, schedule, manage, lead and direct department operations., • Coach and lead Sous and kitchen team to ensure execution of The Company standards and procedures., • Lead the implementation of company/department initiatives by developing action plans and directly motivating and instructing the team on the implementation plans. • Consistently monitor and manage department staffing levels., • Consistently review department operations to identify any problems, concerns, and opportunities for improvement., • Develop and implement a positive learning environment and supportive training culture., • Analyze relevant reports to identify and address trends and issues in department performance., • Plan and control daily labor schedule and payroll processing., • Weekly scheduling adjusted according to forecasts to control labor costs., • Purchase according to weekly budget and forecast to maintain target food cost., • Must understand and effectively manage all aspects of food, labor, and operational costs, including payroll, purchasing, menu costing, and inventory., • Responsible for guiding the kitchen to meet its financial goals., • Train your receivers, then monitor receiving., • Guide and develop the sous chef(s) in their leadership capacities., • Develop SOPs to create effective levels of quality and efficiency., • Communicate effectively with peers, management, line, and FOH employees., • Conduct and attend meetings, including daily line-up with service and culinary, chef's meetings, weekly staff meetings, and monthly department meetings., • Assist with staff evaluations (training, 90-day, annual). Establish written development and performance goals for all team members and monitor progress., • Hire kitchen supervisors and line-level staff. Ensure that hiring/disciplinary/separation standards follow company guidelines. • Lead and supervise the department to ensure compliance with The Company policies., • Supervise ServSafeTM practices with regard to personal cleanliness and food handling., • Creation, implementation, and coordination of opening and closing procedures., • Maintain all sanitation (and any HACCP documentation, if applicable, in accordance with state laws), • Ensure that all staff have current food handler's cards and keep them on file., • Keep your health and safety PIC certificate current. Act as PIC (Person in Charge) for health inspections., • Maintain superior cleanness through the kitchen and any food storage areas., • Follow and adhere to the code of conduct., • Ensure compliance with all labor laws, policies, and procedures and address any violations immediately (directly or through management staff)., • Occasionally, prepare food for photoshoots, media, and promotion., • Respond to texts and emails at least twice a day on workdays and reply as needed. On days off, screen incoming messages for emergencies to delegate or refer to as needed. Prioritize appropriately. • Create special menus for some holidays, private bookings, and events., • May be asked to participate in charitable and philanthropic efforts., • Utilize human resources to ensure proper channels, handling, conflict resolution, and risk management., • Perform other duties and responsibilities as required or requested by management. SUPERVISORY RESPONSIBILITIES: Oversees Kitchen Employees in the location (s) and is responsible for the department's overall direction, coordination, and evaluation. The position leads and supervises sous chefs, Kitchen Managers, and leads. Supervisory responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; ensuring meal and rest periods are provided; appraising performance; rewarding and disciplining employees; addressing complaints; and resolving problems. QUALIFICATIONS/REQUIREMENTS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. The Company is an Equal Opportunity Employer. Reasonable accommodations may be made as needed to enable individuals with disabilities to perform the essential functions. • Qualification from a culinary school., • 5+ years of experience in a similar position., • In-depth knowledge of food principles and best practices., • Passion for creating incredible food that delights and attracts customers., • Manager ServSafeTM certified., • Advanced understanding of professional cooking and baking skills, • Ability to take direction/give direction/delegate., • Manage and cultivate a team environment., • Work calmly and effectively under pressure., • Problem-solving abilities, being self-motivated and organized., • Leadership skills with the ability to coach and mentor staff in the department., • Demonstrates good judgment, integrity, trust, ethics, and values., • Excellent communication skills. (Bi-lingual English and Spanish a Plus, but not required), • Good understanding and ease with Microsoft Office, • Must be available to work a flexible schedule, including evenings, weekend shifts, and holidays., • Strong communication skills (written and verbal)., • Ability to use discretion and provide direction to the team., • Must thrive in a fast-paced environment., • Must have a strong work ethic, trust, integrity, and accountability., • Exceptional time management and organizational skills., • Ability to provide exceptional guest service that exceeds expectations., • Ability to exercise independent judgment., • Detail- and action-oriented., • Must be able to follow all safety, health, and sanitation procedures. PHYSICAL DEMANDS: The physical demands described are representative of those required of an employee to perform the essential functions of this job successfully. The Company is an Equal Opportunity employer. Reasonable accommodations may be made as needed to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the position regularly requires standing and walking for long periods. Regularly lift and/or move up to 25 pounds; frequently lift and/or move up to 35 pounds; occasionally lift and/or move up to 45 to 50 pounds; work with restaurant equipment (dough machine, ovens, fryers, knives, pots and pans, etc.); Bending, stooping, reaching, twisting, grasping, pinching, smelling, tasting, reaching/lifting above shoulders in a repetitive manner; use hands to finger, handle, or feel; reach with hands and arms; talk and hear; and work with cleaning solutions. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. WORK ENVIRONMENT: The work environment characteristics described are representative of those of this role encounters while performing the essential functions of this job. The Company is an Equal Opportunity Employer. Reasonable accommodations may be made as needed to enable individuals with disabilities to perform the essential functions. The noise level in the work environment may be moderate, with surrounding areas that may be wet, hot/cold, slippery, or humid. WE ARE AN EQUAL OPPORTUNITY EMPLOYER: THE GJELINA GROUP HAS CREATED A CLIMATE OF PURPOSEFUL INCLUSION, AN ENVIRONMENT WHERE ALL CAN FEEL AFFIRMED, SAFE, VALUED AND GIVEN THE OPPORTUNITY TO THRIVE WITHIN THE COMPANY. WE APPRECIATE AND ACKNOWLEDGE THE DIVERSITY OF HUMANITY, A DIVERSITY WHICH INCLUDES DIFFERENCES, SEX, AGE, RACE, ETHNICITY AND NATIONAL ORIGIN, RANGE OF ABILITIES, SEXUAL ORIENTATION, GENDER IDENTITY, GENDER EXPRESSION, FINANCIAL MEANS, EDUCATION AND POLITICAL PERSPECTIVE. THESE BELIEFS AND PRACTICES APPLY TO ALL OF THE ACTIVITIES OF OUR BUSINESS, INCLUDING DECISIONS FOR CAREER OPPORTUNITIES OR EMPLOYMENT. Job Posted by ApplicantPro

Job Description Salary: $85000 - $95000 / 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 We are seeking a highly skilled and experienced Sous Chef to join our culinary team. The ideal candidate will play a vital role in supporting kitchen operations, supervising staff, and ensuring the delivery of exceptional dining experiences. This position requires strong leadership, culinary expertise, and a passion for food quality and safety. The Sous Chef will assist in menu planning, food preparation, inventory management, and maintaining high standards of cleanliness and food safety across all service areas. Key Responsibilities: • Assist the Executive Chef in overseeing daily kitchen operations, including food production and service management., • Supervise and manage kitchen staff, including training, scheduling, and performance evaluations., • Prepare and cook high-quality dishes consistent with restaurant standards, including fine dining and catering menus., • Oversee inventory control, ordering supplies, and managing food costs to optimize efficiency., • Ensure compliance with all health and safety regulations related to food handling, sanitation, and kitchen safety., • Lead shift management activities to ensure smooth service flow during all operational hours., • Collaborate with the dietary department for special dietary needs and menu customization., • Maintain cleanliness of the kitchen environment, including equipment maintenance and organization., • Assist in menu planning, recipe development, and presentation standards to enhance customer satisfaction., • Support catering events and banquet services as needed, ensuring timely delivery of quality food. Preferred Qualifications: • Proven experience in fine dining environments with strong culinary skills., • Supervising experience in a restaurant or hospitality setting with team management capabilities., • Extensive knowledge of food production, preparation techniques, and food safety standards., • Experience in banquet service, catering, or large-scale food service management preferred., • Strong leadership qualities with the ability to motivate and develop staff members., • Excellent organizational skills including inventory management and control., • Ability to manage multiple priorities during shift management efficiently., • Knowledge of menu planning, food handling regulations, and kitchen operations within the hospitality industry., • Experience with dietary accommodations and working within dietary departments is a plus., • Familiarity with restaurant management systems and inventory software is advantageous. This role offers an exciting opportunity for a dedicated culinary professional to contribute to a dynamic team committed to excellence in hospitality and food service management. 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: 1543996 Flik Hospitality Group JEANNE M LANE [[req_classification]]

Job Description Opening Executive Chef | Flagship Peruvian Fast-Casual Concept | New York City An internationally acclaimed Peruvian chef is launching an exciting new fast-casual concept in New York City. This flagship location will establish the culinary standards, systems, training programs, and operating model that will support future expansion. This is a rare opportunity for an entrepreneurial culinary leader to partner directly with the founding team and chef partner to build a high-performing, scalable kitchen operation from the ground up The Opening Head Chef will lead all culinary aspects of the opening, from pre-opening through launch and ongoing operations. This individual will combine exceptional culinary standards with strong operational discipline, team leadership, and a systems-driven approach. Key Responsibilities • Lead all pre-opening culinary operations including kitchen setup, supplier onboarding, recipe implementation, staffing, training, and opening readiness., • Execute a world-class culinary vision while ensuring consistency, efficiency, and excellence in a high-volume fast-casual environment., • Recruit, train, and develop a strong kitchen team while building a culture of accountability, urgency, and collaboration., • Create scalable systems including recipe specifications, prep guides, training materials, ordering procedures, and quality-control standards., • Manage food cost, labor, purchasing, inventory, and kitchen efficiency., • Maintain exceptional food safety, sanitation, and NYC Department of Health standards. Candidate Profile • The ideal candidate is a hands-on culinary leader with strong foundations, exceptional standards, and a proven ability to execute within a fast-paced environment., • Candidates may come from fine dining, chef-driven concepts, premium casual restaurants, high-volume operations, hotels, or established restaurant groups. Peruvian or broader Latin American cuisine experience is highly valued but not required. Qualifications • Experience as a Head Chef, Executive Chef, Chef de Cuisine, Senior Sous Chef, or Opening Chef within a respected culinary operation., • Proven success opening restaurants and building kitchen teams., • Strong understanding of food cost, labor management, purchasing, inventory, and operational systems., • Experience creating SOPs, recipe specifications, training programs, and scalable kitchen processes., • Strong knowledge of NYC food safety and sanitation standards., • Spanish language skills are a plus. Why This Opportunity This is a unique chance to build the flagship of a globally recognized culinary brand. The systems, culture, and standards established in this opening will shape future locations and create a clear pathway toward broader culinary leadership as the company grows.

Job DescriptionDescription: The Executive Kitchen Manager or Chef de Cuisine ("CDC") at Goop Kitchen will be responsible for overseeing the daily culinary operations of the kitchen, ensuring the preparation and execution of high-quality dishes in line with our clean, health-conscious standards. The CDC will work closely with the Sr. Director of Kitchen Operations, Area CDC, and kitchen staff to maintain the integrity of our menu, drive innovation in our offerings, and support Goop Kitchen’s mission of promoting nutritious, flavorful, and sustainable eating. Requirements: • Culinary Leadership: Lead kitchen operations, ensuring that all food preparation and presentation meet Goop Kitchen’s high standards for health-conscious and allergen-friendly meals., • Menu Execution: Oversee the consistent execution of Goop Kitchen's menu items, including recipe adherence, portion control, and ingredient quality., • Staff Supervision: Manage and mentor kitchen staff, ensuring a positive and efficient working environment while maintaining high performance and productivity., • Inventory & Sourcing: Collaborate with suppliers to source fresh, seasonal, and sustainable ingredients, and manage inventory to minimize waste while maximizing efficiency., • Recipe Development: Assist the Executive Chef in developing new menu items that align with Goop Kitchen’s clean-eating philosophy, including gluten-free, dairy-free, and plant-based options., • Health & Safety Compliance: Ensure that all food safety protocols, kitchen hygiene standards, and health regulations are strictly followed, including allergen management and HACCP guidelines., • Cost Management: Monitor food and labor costs to ensure they are within budget, while maintaining high-quality standards in product and service., • Quality Control: Conduct regular quality checks on food preparation, taste, and presentation to ensure consistency with Goop Kitchen’s brand.", • Proven experience as a Chef de Cuisine or Executive Sous Chef, preferably in a fast-paced, health-conscious, or wellness-focused kitchen environment., • Deep knowledge of clean eating principles, dietary restrictions, and allergen-friendly cooking techniques., • Strong leadership and communication skills, with the ability to manage and motivate kitchen staff., • Excellent organizational skills, with the ability to prioritize and multitask in a dynamic environment., • Commitment to sustainability, ingredient integrity, and high standards of kitchen cleanliness., • ServSafe certification or other relevant food safety certification. Benefits • Competitive salary and benefits package, • Bonus potential, • Medical, Dental and Vision insurance, • Paid time off, • Annual cell phone reimbursement, • Employee discount, • goop beauty + kitchen employee discount., • Opportunity to build and work in a dynamic and innovative environment, • A chance to make a meaningful impact on a rapidly growing brand About goop kitchen goop kitchen is an upscale fast-casual concept, founded by Gwyneth Paltrow in 2021, serving real, clean, and delicious food made-to-order. The brand focuses on thoughtfully sourced ingredients and chef-driven menus designed primarily for delivery and takeout.

Job Description Position Title: EXECUTIVE SOUS CHEF (CORPORATE DINING) - NEW YORK NY Salary: 85000 - 95000 As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. Job Summary General culinary operations supporting the Executive Chef; cafe and catering; account yearly sales 4.5 million to 5.2 million. Key Responsibilities: • Coordinates activities of kitchen personnel engaged in preparation of food service, • Ensures that high quality food items are creatively prepared and presented in a cost effective manner, • Assists in all phases of planning, ordering, inventory, and food preparation, • Supports the management of cost controls and control expenditures for the account, • Rolls out new culinary programs in conjunction with the marketing and culinary teams, • Supervises co-workers to ensure the cleanliness, organization, and overall sanitation of the kitchen, • Performs other duties as assigned Qualifications: • B.S. Degree in Culinary Arts, Food Services Technology/Management/or related field; or A.O.S. Degree in Culinary Arts with additional specialized training, • 3-5 years of relevant culinary experience, • Excellent interpersonal, customer service, and oral/written communication skills, • Knowledge of food cost and how it pertains to a kitchen, product and quality identification, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences helpful Apply to Eurest today! Eurest is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Eurest 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/2026/01/2026Wage-TransparencyEurest.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. Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis.

Job DescriptionDescription: Executive Chef | Executive Sous Chef | Sous Chef Motek, a part of Happy Corner Hospitality collective, is a Mediterranean concept restaurant. We pride ourselves on delivering exceptional service and culinary experiences to our valued customers. Our commitment to excellence extends to every aspect of our operations. As we expand within the New York market, we are seeking Executive Chef, Executive Sous Chef, Sous Chef and Kitchen Managers to join our growing team and be a part of something great! Position Summary: Culinary Managers at Motek are responsible for overseeing kitchen operations, leading culinary teams, and maintaining the highest standards of food quality, consistency, and safety. This posting covers all BOH management levels, including Executive Chef, Executive Sous Chef, and Sous Chef. Responsibilities (but not limited to): • Lead, train, coach, and motivate BOH staff, • Ensure food quality, consistency, and presentation meet brand standards, • Oversee daily kitchen operations and service execution, • Maintain food safety, sanitation, and health department compliance, • Manage inventory, ordering, food cost, and waste control, • Collaborate with FOH and leadership teams to support overall operations, • Support scheduling, labor management, and operational goals Requirements: • High-volume, full-service restaurant kitchen experience preferred, • Proven leadership and team-building skills, • Strong organizational, time management, and communication skills, • Ability to thrive in a fast-paced, high-pressure environment, • Flexible availability, including nights, weekends, and holidays Benefits: • Competitive salary., • Wages paid weekly., • Growth opportunities., • Commuter benefits., • 401k savings plans., • Medical, dental and vision insurance., • Employee discounts., • Paid time off. Location placement + specific job description will be discussed during the interview process. Requirements:

Job Description LOCATION: Grand Cayman - Cayman Islands Applicants must be willing to relocate to the Cayman Islands. SPECIALIZING IN ASIAN CUISINE Job Summary: The Head Chef is responsible for leading the kitchen team in preparing and cooking a diverse range of authentic and modern Asian dishes. This role involves menu development, ensuring food quality and safety, managing kitchen operations and staff, and maintaining a high standard of culinary excellence that reflects the restaurant’s concept and reputation. Key Responsibilities: • Menu Development: Work closely with the executive chef to create and regularly update the menus to reflect traditional and contemporary dishes, utilizing knowledge of regional cuisines and cooking styles. Incorporate exciting ingredients while considering customer preferences to guide new menu development and special promotions., • Food Preparation: Oversee the preparation and cooking of all menu items, ensuring that each dish is prepared to the highest standard of quality, taste, and presentation. Use traditional Asian cooking techniques, such as stir-frying, steaming, and braising while also incorporating modern culinary methods where appropriate., • Quality Control: Maintain strict standards for food quality, consistency, and presentation. Regularly taste and inspect dishes to ensure they meet the restaurant’s standards. Address any issues related to food preparation or presentation promptly., • Kitchen Management: Supervise and coordinate the kitchen staff, including sous chefs, line cooks, and kitchen assistants. Provide training on Asian cooking techniques, kitchen safety, and hygiene practices. Ensure that the kitchen operates smoothly during service, with clear communication and efficient workflow., • Inventory and Supply Management: Manage the ordering, receiving, and inventory of all kitchen supplies and ingredients. Maintain relationships with suppliers, negotiate pricing, and ensure that all ingredients are fresh and of the highest quality., • Cost Control: Monitor and control kitchen expenses, including food costs, labor, and waste. Implement measures to maximize efficiency and reduce costs without compromising quality. Assist in budgeting and forecasting for the kitchen., • Health and Safety Compliance: Ensure that the kitchen adheres to all health and safety regulations, including food handling, sanitation, and storage practices. Conduct regular inspections and training to maintain a safe and hygienic environment., • Culinary Innovation: Stay current with trends in Asian cuisine and global culinary developments. Experiment with new recipes, ingredients, and presentation styles to keep the menu fresh and exciting. Introduce innovative dishes that align with the restaurant’s brand and appeal to customers., • Customer Interaction: Engage with customers when necessary to gather feedback on the dining experience, particularly regarding new or special menu items. Use feedback to make improvements and adapt the menu to better meet customer preferences., • Collaboration: Work closely with the front-of-house team, including servers and managers, to ensure seamless service and communication between the kitchen and dining area. Address any issues related to food service promptly and professionally., • Special Events and Catering: Plan and execute special events, private parties, or catering orders, ensuring that the menu and service meet the specific needs and expectations of each event. Coordinate with the event team to ensure smooth operation and high customer satisfaction. Qualifications: • Education: Culinary degree or formal training in culinary arts is preferred, • Experience: Several years of experience as a Chef or Sous Chef in an Asian restaurant, with proven expertise in preparing a wide range of Asian dishes., • Skills:, • Mastery of various Asian cooking techniques, including wok cooking, and dim sum creation, etc., • Strong leadership and team management abilities., • Excellent organizational and multitasking skills., • Creativity and innovation in menu development., • Knowledge of food safety and sanitation regulations., • Strong communication and interpersonal skills., • Ability to work efficiently in a fast-paced environment. How to Apply: Interested candidates are invited to submit their resume, a cover letter detailing their experience, culinary philosophy, and a portfolio showcasing their work to careers@primegroup.ky with the subject line "Chef Application - [Your Name]". Requirements Minimum 5+ years’ experience in food and beverage operations Basic literacy and numeracy skills Culinary training or certification (preferred) The role involves working in a busy kitchen environment, often during peak hours, including evenings, weekends, and holidays. The position requires standing for extended periods, working with sharp tools and hot equipment, and managing multiple tasks simultaneously. The Chef may need to work under pressure to meet the demands of a high-volume restaurant. Benefits • Competitive salary., • Opportunities for professional growth and career advancement., • Comprehensive benefits package, including health insurance, pension and group wide food & beverage discounts., • A supportive and dynamic work environment., • The chance to be part of a prestigious restaurant group dedicated to growth and culinary excellence.

Job DescriptionDescription: Overview Butterfield Kitchen is a high-volume commissary kitchen producing over 400 SKUs daily for our retail markets, café, and catering departments. Our kitchen team of 80 employees produces prepared foods, salads, sandwiches, baked goods, pressed juices, catering items, and grab-and-go offerings. We operate in a fast-paced production environment focused on creating fresh, high-quality food with consistency and excellence. Our markets strive to be the premier food destination in New York City, and our kitchen is the engine that drives that success. The Executive Sous Chef is responsible for leading kitchen operations during evening shifts and serving as the primary leader when the Executive Chef is not on site. Responsibilities Production & Evening Operations • Lead evening kitchen operations and provide hands-on support to production teams, • Oversee prepared foods, pastry, juices, packaging, and other production areas, • Review daily production needs and ensure all goals are completed on time, • Maintain consistency in food quality, presentation, packaging, labeling, and execution, • Identify opportunities to improve efficiency, workflow, and production standards Scheduling & Team Leadership • Help oversee scheduling for evening production teams, • Ensure proper staffing based on production needs, • Monitor breaks, shift timing, and overtime to maintain labor efficiency, • Help create a positive, accountable, and team-oriented work environment, • Support training, coaching, and development of kitchen team members Food Safety & Kitchen Standards • Enforce all food safety, sanitation, and hygiene standards, • Ensure proper labeling, storage, temperature control, and product rotation, • Maintain a clean, organized, and efficient kitchen environment Communication & Operations • Serve as the go-to leader for operational and production questions during the shift, • Communicate effectively with the Executive Chef and kitchen management team, • Ensure smooth handoff between daytime and evening production teamsRequirements: Required Strengths & Qualifications • Minimum 7 years of experience in high-volume food production, preferably in prepared foods or commissary kitchen operations, • Proven experience leading large production teams in fast-paced environments, • Strong scheduling and labor management skills, • Excellent leadership, communication, and team-building abilities, • Strong organizational skills with attention to detail and follow-through, • Food Handler Certification required, • Bilingual in English and Spanish required, • Open availability, with primary responsibility for evening and night operations (approximately 2:00 PM – 12:00 AM) Preferred Experience • Specialty food markets, • Grocery prepared foods operations, • Commissary kitchens, • Multi-unit food production environments, • Large-scale grab-and-go meal production, • Fresh food retail operation

Job Description About the Company Lobster Place Hospitality Group (LPHG) is a premier seafood dining and retail destination located in the heart of Chelsea Market. Lobster Place Hospitality Group (LPHG) is a premier seafood dining and retail destination located in the heart of Chelsea Market. We operate Michelin-acclaimed Cull & Pistol Oyster Bar and Lobster Place Seafood Hall & Market—one of the most heralded seafood destinations in NYC. As the most visited retailer in the Chelsea Market, during peak months, we serve over 1,500 orders per day, go through 20,000 oysters a week, and use 600 pounds of lobster daily. Our mission is to provide an unparalleled seafood experience by delivering quality, innovation, and hospitality at the highest level. At LPHG, we foster a culture of excellence, care, and professionalism, ensuring that both our employees and guests thrive. Description and Position Summary The Executive Sous Chef (ESC) reports directly to the Executive Chef (EC) and is a core member of the back-of-house (BOH) senior leadership team. This role serves as the EC’s primary operational partner, with a strong focus on staff management, training and development, quality control, and daily execution. With support from the EC, the ESC oversees three (3) Sous Chefs, who collectively manage approximately 55 BOH employees. The ESC is expected to set and uphold a high standard of culinary and operational excellence, ensuring consistency, professionalism, and strong team performance across all stations. In addition to culinary and leadership responsibilities, the ESC must demonstrate strong administrative acumen. This includes participating in inventory planning and management, supporting accurate payroll processing, contributing to training development, and ensuring proper employee relations documentation. The role requires strong computer literacy and comfort with kitchen technology, inventory software, digital communication tools, and basic administrative systems. This position bridges day-to-day operations with long-term team development. The ideal candidate is hands-on, communicates effectively, and demonstrates steady, reliable leadership. The ESC will play an active role in building the skills of both line-level staff and Sous Chefs. Candidates should bring exceptional culinary proficiency, a growth mindset, and a collaborative spirit. We are seeking leaders who demonstrate integrity, humility, accountability, and the ability to inspire trust—ultimately contributing to a strong and positive kitchen culture. Key Responsibilities Leadership & Team Development Lead daily kitchen operations, ensuring quality, consistency, and efficiency. Mentor and coach BOH hourly and management staff, fostering professional growth and accountability. Assists executive chef in formal performance management evaluations for Sous Chefs and Shift Leads by providing feedback and participating in delivery. Staff Management & Training Collaborate with the HR team to facilitate recruitment, interviews, hiring and onboarding. Execute training for all new line-level BOH hires using standardized training processes. Ensure staff proficiency in core skills and consistency in executing standardized recipes. Lead efforts to cross-train and develop individual staff members. Participates in the training of all BOH managers, ensuring leadership readiness. Collaborates with Executive Chef and FOH managers in creating materials needed to properly train FOH staff on F&B offerings and executes training sessions. Culinary Operations & Execution Manages all BOH staff schedules to conform to the master staffing plan, ensuring that all necessary items are communicated to the Executive Chef & Payroll team. Expedite service as needed to maintain efficiency during peak business hours. Collaborate with the Executive Chef on menu evolution including menu development, tastings and implementation. Collaborate with the FOH team to ensure seamless communication between departments. Ensure efficiency of kitchen operations through daily examination of workflows and equipment maintenance, taking initiative in resolving issues using sound judgement and making suggestions for improvements in daily notes and weekly management meetings. Foster a high-performance culture through effective task management. Oversee equipment maintenance and repairs to ensure operational efficiency. Inventory & Cost Management Oversee inventory management, ordering, and vendor relationships. Manage daily inventory processes, setting and maintaining pars. Collaborate with the VP, Culinary Director to optimize food costs and purchasing. Identify areas for cost savings while maintaining food quality and consistency. Qualifications 5+ years of BOH leadership experience in a fast-paced, high-volume environment. Strong leadership and coaching skills with the ability to develop talent. Proficient in inventory management, cost control, and vendor negotiations. Deep understanding of food safety and sanitation standards. Excellent multitasking, prioritization, and operational management skills. Strong communication and problem-solving abilities. Pay & Benefits $85,000 - $90,000 annual salary Generous Paid Time Off Paid Safe & Sick Time Comprehensive Medical, Dental, and Vision Insurance 401k Plan with Company Match Company Sponsored 10k Life Insurance Policy Commuter Benefits Program Employee Assistance Program with access to free counseling/ coaching Work-life balance with consecutive days off Internal meal allowance and designated meal breaks Annual performance and compensation review Working Conditions This role operates in a professional kitchen environment and routinely uses standard kitchen equipment, including knives and appliances. The kitchen is small and fast-paced, and temperatures may be high. The workspace spans two levels, and the ability to navigate stairs is required. Essential Functions of the Job While performing the duties of this role, the employee is required to stand for extended periods, walk, and occasionally sit. The employee must occasionally lift or move kitchen products and supplies weighing up to 40 pounds. Days and hours of work vary, with a standard schedule of approximately 40-45 hours per week. Evening and weekend availability are required. This is a full-time FLSA exempt salary position based in the LPHG kitchen at Chelsea Market, located at 75 9th Avenue, New York, NY, 11001. Equal Opportunity Employer LP Hospitality Group is proud to be an equal opportunity employer. We are committed to providing an environment of mutual respect and fostering a workplace that reflects a variety of backgrounds, perspectives, and skills. Employment decisions are based on qualifications, merit, and business needs.

Job Description Salary: $85000 - $95000 / 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 Executive Sous Chef for FLIK Hospitality's Ace Team, you will support various accounts in the New York City Metro region. You will be 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 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. As a member of the Ace Team you will be responsible for supporting and/or managing Flik accounts. Being based in New York City, you will mainly support units in the Tri-State region. Additionally, you will be assigned to support non-local Flik locations requiring up to 25% travel. Ace schedules vary each week based on business needs. The majority of the assignments fall between Monday through Friday. There will be periodic evening, weekend and holiday assignments given with advance notice. Key Responsibilities: • 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. Preferred 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., • Ability to travel within the region to your assigned account(s)., • 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., • Associate’s degree in Culinary Arts is preferred. 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: 1550106 Flik Hospitality Group JEANNE M LANE [[req_classification]]

Job Description Salary: 80,000 - 90,000 / year based on experience Other Forms of Compensation: Flexible Paid Time Off, Benefits, 401K, Training Pay Grade: 14 Morrison Healthcare, a Compass Healthcare company, is a leader in healthcare food and nutrition services company, serving more than 1,000 hospitals and healthcare systems across the country. With more than 31,000 associates nationwide, Morrison uses the Power of Food to create personalized dining experiences for patients and in their cafés to advance the healing and healthful missions of its clients. Morrison has been serving some of the nation’s largest health systems for more than 70 years, and it leverages culinary, nutritional, and operational expertise to provide consistency and transform the healthcare experience. Since 2012, Morrison has been recognized as one of Modern Healthcare’s Best Places to Work and Training Magazine has named it a Top 125/APEX Award Training Organization. Morrison has more than 1,600 registered dietitians and 1,200 executive chefs, and serves more than 600M meals annually. Job Summary The Executive Sous Chef plays a key role in supporting the Executive Chef in the daily management of kitchen operations while maintaining a safe, clean, and sanitary environment for all staff. This position oversees and participates in the preparation of meals in accordance with established corporate standards within a 700-bed acute care Kosher facility that includes catering and retail services. Key Responsibilities • Partner with the Executive Chef to ensure adherence to sanitation standards, ServSafe guidelines, safety protocols, production requirements, and merchandising expectations, • Lead, train, and motivate back-of-house team members to achieve operational goals and deliver consistent, high-quality service, • Ensure food is prepared and presented with creativity, consistency, and cost efficiency, • Support all aspects of kitchen operations, including menu planning, ordering, inventory control, and food production, • Monitor and help manage food and labor costs while maintaining budget targets, • Assist in the development and implementation of new culinary programs in collaboration with marketing and culinary teams, • Provide day-to-day kitchen oversight, ensuring quality, minimizing waste, and managing high-volume production, • Perform other duties as assignedQualifications, • Bachelor’s degree in Culinary Arts, Food Service Management, or related field, or an A.O.S. in Culinary Arts, or equivalent experience, • 3–5 years of progressive culinary experience, including high-volume production leadership, • Demonstrated expertise across multiple kitchen stations and functions, • Strong ability to think quickly and adapt in a fast-paced environment, • Solid knowledge of food costing, ingredient identification, and quality standards, • Excellent communication, interpersonal, and customer service skills, • Food safety certification (ServSafe and/or HACCP preferred), • Knowledge of current culinary trends and a passion for innovative presentation preferred, • Experience in a Kosher kitchen and familiarity with kosher cuisine strongly preferred, • Knowledge of ethnic and regional cuisines a plus Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Healthcare are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) 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/2023/08/2023WageTransparencyMorrisonHealthcare.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. Morrison Healthcare maintains a drug-free workplace. Req ID: 1545019 Morrison Healthcare AMY S MILLER [[req_classification]]

Job Description Position Title: [[title]] Salary: $130000 - $150000 As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. 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 MyReferral@compass-usa.com. Job Summary Step into a kitchen where every plate matters. We're seeking an accomplished Executive Chef to lead a scratch kitchen built around executive dining, upscale catering, and high-touch events within a $3M corproate dining account. This isn't a high-volume cafeteria operation — this a refined, fast-paced culinary environment where intimate two-top plated lunches and elegant 100-guest evening functions happen on the same day, and every detail reflects your craft. About the Role As Executive Chef, you'll oversee the full culinary operation behind our executive dining and premium catering program, managing 10-12 events daily that range from private executive meals to large-scale evening functions, with 3-4 evening events weekly. You'll lead a team of 8, including a Sous Chef, setting the standard for execution, presentation, and guest experience in an environment where excellence isn't optional — it's expected. What You'll Do You'll plan and execute regular and modified menus that reflect fine dining and upscale catering sensibilities, while maintaining standardized recipes, portioning, and presentation standards that never waver. Daily production worksheets, waste logs, and quality tastings will be part of your rhythm, as will training your team in food preparation, safe handling, equipment operation, and sanitation, grounded in both company and regulatory standards. You'll take ownership of inventory, ordering, and cost controls, balancing premium quality with smart financial stewardship, and you'll establish cleaning and maintenance schedules that keep your kitchen running like a well-tuned machine. You'll make thoughtful, guideline-compliant decisions about food utilization, stay ahead of health and sanitation compliance through local and third-party audits, and uphold all safety policies and occurrence reporting protocols. Beyond the kitchen, you'll be a polished, client-facing presence, participating in client satisfaction programs and representing the culinary team with confidence and professionalism in a high-touch service environment. What We're Looking For We need an Executive Chef with non-negotiable experience in executive dining, fine dining, and upscale catering, someone who has led kitchens at this level before and knows what flawless execution actually looks like. You'll bring 5+ years of progressive culinary and kitchen management experience (an A.S. or equivalent hands-on experience is preferred), with extensive catering experience strongly valued and high-volume, complex foodservice operations experience highly desirable. Institutional or batch cooking exposure is a plus, but hands-on chef experience is essential. You should have a comprehensive grasp of current food and catering trends, with sharp instincts around quality, production efficiency, sanitation, food cost controls, and presentation. Comfort with Microsoft Office (Word, Excel, PowerPoint), Outlook, and everyday digital tools rounds out your toolkit. Why This Role This is an opportunity for an energetic, entrepreneurial culinary leader to take real ownership of a premium dining and catering operation, shape the guest experience at the highest level, and build a kitchen culture defined by craftsmanship, consistency, and pride in every plate that goes out the door. Apply to Eurest today! Eurest is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Eurest 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/2026/01/2026Wage-TransparencyEurest.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. Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis.

Job Description Why Join Our Team? • Industry-Leading Compensation Package, • Opportunities for Merit-Based Raises & Performance Incentives – Rewarding dedication, skill, and excellence in the Vibe Dining Experience., • Up to 15% of the base salary in performance-based bonuses, • 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), • Commuter and Dependent Care Benefits What You’ll Do As the Executive Sous Chef, you will be the right-hand leader to the Executive Chef, ensuring the seamless execution of daily kitchen operations, maintaining quality control, and fostering a team-first, high-performance environment. Key Responsibilities • Culinary Leadership & Execution, • Support the Executive Chef in overseeing all aspects of kitchen operations, • Ensure that every dish meets THE ONE GROUP’s high-quality standards in taste, presentation, and consistency, • Expedite orders efficiently to maintain a smooth kitchen flow and ensure timely service, • Conduct daily line checks, including temperature verification, ingredient freshness, and plating consistency, • Create and execute seasonal menu specials aligned with our brand and guest expectations, • Collaborate with the Events Department to update menus and meet event-specific culinary demands, • Team Development & Culture, • Train, mentor, and develop kitchen staff to uphold our brand standards, • Ensure a collaborative and respectful work environment for both BOH and FOH teams, • Foster a culture of excellence, creativity, and teamwork in the kitchen, • Inspire and motivate the culinary team to perform at the highest level, • Operational & Financial Management, • Maintain labor, food costs, and inventory control within budget parameters, • Implement waste reduction strategies and optimize portion control, • Work closely with the purchasing team to ensure high-quality ingredient sourcing, • Monitor P-mix reports and adjust menus based on sales trends, • Review monthly P&L reports and address variances, • Safety, Compliance & Cleanliness, • Enforce health and safety regulations, ensuring compliance with all local and corporate food safety standards, • Maintain a spotless and organized kitchen, exceeding all cleanliness standards, • Ensure proper storage, rotation, and handling of food items to maintain freshness and safety, • Supervise kitchen closing procedures, ensuring all equipment and refrigeration units are properly secured What We’re Looking For • 5+ years of professional culinary leadership experience in a high-volume, upscale dining environment, • Proven ability to manage kitchen operations, control food costs, and optimize efficiency, • Strong leadership, communication, and team development skills, • Expertise in menu development, execution, and culinary innovation, • Ability to execute all kitchen positions and support staff when needed, • SERV Safe Food Manager Certification (or equivalent as per state law), • Experience with restaurant POS and inventory management systems Physical Requirements • Ability to stand for extended periods and work in a high-heat environment, • Capability to lift and carry up to 50 lbs., • Flexible schedule, including availability on nights, weekends, and holidays Why THE ONE GROUP is Your Next Career Move 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 Corner Bar is hiring Pastry Cooks! Corner Bar is the acclaimed restaurant from chef Ignacio Mattos at the Nine Orchard Hotel. In a warm, cosmopolitan setting that lends itself to everything from relaxed breakfasts to feasts over martinis and platters of fruits de mer, the restaurant serves generous, elegant dishes inspired by the brasserie tradition, along with a remarkable wine and spirits list. In a rave, New York Times restaurant critic Pete Wells described the restaurant's cuisine as “cooking of a very high order.” Having established itself as an essential New York City dining destination, Corner Bar recently broadened its menu to further celebrate preparations grilled over charcoal, while expanding the restaurant to include the whimsical new Dining Room. Corner Bar is open daily for breakfast, lunch, and dinner, with brunch served on the weekends. The Pastry Cook prepares and cooks food in their designated area of the kitchen, assisting the rest of the Back of House team to produce quality pastry that upholds the culture and reputation of the restaurant. The Pastry Cook reports to the Executive Pastry Chef. Key Focus Areas: • To master and run specific area/station in the kitchen, • Is flexible and over time learns different stations Culinary Oversight: • Working as part of a team to ensure that all tasks are completed in order of priority, and in the allotted time frame, • Ensuring that all staff have a safe and pleasant work environment at all times, • Set up and stocking stations with all necessary supplies, • Ensuring that all food that they produce is equal to or above the minimum set standards, • Ensuring astute portion control, wastage control and adhering to par levels in their department, • Maintaining superior personal hygiene practice at all times Kitchen Standards: • Has an attitude of continuous improvement; contributes new ways to create efficiencies or work more effectively either individually or as a team member, • Communicates any food or people related issues to the Sous Chef or Executive Pastry Chef in a timely manner, • Has a positive, professional attitude; always on time and focused on the job they need to do, • Open to feedback to help improve and learn new skills Company Values: • You understand that we require a positive and respectful attitude in the workplace. You will attempt to understand and strive to behave in a way that is in line with the company’s values of respect, excellence, transparency and resilience. The full definition of these values is in our company handbook. Benefits: • Medical, Dental and Vision insurance for full time employees, • Commuter Benefits, • Paid Time Off, • Discounted Gym Membership Physical Demands: • The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, standing for long periods, bending, and moving intermittently during working hours. The duties of this position may change from time to time. Mattos Hospitality reserves the right to add or delete duties and responsibilities at the discretion of Mattos Hospitality or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. We are an equal opportunities 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 DescriptionDescription: Motek, a part of Happy Corner Hospitality collective, is a Mediterranean concept restaurant. We pride ourselves on delivering exceptional service and culinary experiences to our valued guests. Our commitment to excellence extends to every aspect of our operations, and we're currently seeking passionate individuals to join our team. Position Overview: As Sous Chef, you will support the Executive Chef in overseeing daily back-of-house operations and ensuring consistent food quality, efficient service, and adherence to culinary standards. This role plays a hands-on leadership position in food production, team supervision, and kitchen organization, while serving as a key point of communication between front-of-house and back-of-house teams. Responsibilities: • Supervise line execution to ensure efficient, accurate service, • Maintain food quality, consistency, and presentation standards, • Assist with inventory control, ordering, and proper food storage, • Train and cross-train kitchen staff on multiple stations, • Enforce food safety, sanitation, and cleanliness standards, • Assist with expediting to manage ticket flow and service timing, • Support labor scheduling and productivity goals Benefits: • Competitive salary., • Wages paid weekly., • Growth opportunity., • 401k savings plans., • Medical, dental and vision insurance., • Paid time off., • Commuter benefits., • Employee discounts. Requirements:, • Minimum of three (3) years of experience in a fast-paced, high-volume kitchen, with at least one year in a supervisory or lead role; Mediterranean cuisine experience is a plus., • Culinary degree or formal culinary training preferred., • Strong working knowledge of food safety, sanitation, and health department regulations., • Experience supporting inventory control, ordering, food cost awareness, and labor efficiency., • Ability to lead by example in a hands-on kitchen environment while managing multiple priorities., • Strong attention to detail and commitment to food quality and consistency., • Clear communicator with a collaborative, team-oriented mindset., • Bilingual proficiency is a plus. If you're passionate about food and dedicated to delivering excellence, we'd love to hear from you!

Job Description Crosby Street Hotel – SoHo, New York Firmdale Hotels is an award-winning collection of individually designed hotels, founded by Kit Kemp and Tim Kemp. Each property reflects a distinct sense of place, combining bold, contemporary design with a warm, personal approach to hospitality. Crosby Street Hotel, Firmdale’s flagship in New York, sits in the heart of SoHo and is known for its vibrant interiors, celebrated public spaces, and loyal international clientele. The hotel offers a highly individualized style of service—thoughtful, unpretentious, and deeply personal. Joining Crosby means becoming part of a close-knit team that values personality, creativity, and genuine care for guests. It is an environment where service is intuitive rather than scripted, and where every team member contributes to the character and success of the hotel. Position Overview – Executive Sous Chef At Crosby Street Hotel, part of the renowned Firmdale Hotels collection, we pride ourselves on offering a distinctive blend of contemporary design, impeccable service, and exceptional culinary experiences. We are seeking an Executive Sous Chef to join our talented culinary team and play a key leadership role in delivering the refined, creative dining experience our guests have come to expect. Acting as the Sous Chef on duty, you will serve as the key liaison between the Head Chef and the kitchen brigade—overseeing daily operations, inspiring excellence, and upholding the uncompromising standards that define Crosby Street Hotel’s boutique luxury experience. This position offers an outstanding opportunity for an ambitious, career-driven chef to advance within a company celebrated for quality, innovation, and artistry in hospitality. Main Duties & Responsibilities • Support the Head Chef in all aspects of daily kitchen operations, ensuring the consistent delivery of exceptional quality and presentation., • Lead and inspire the culinary team, fostering a culture of creativity, collaboration, and excellence., • Maintain a thorough command of all menus, recipes, and ingredients, with a focus on both classic techniques and innovative seasonal concepts., • Oversee mise en place, production, and service to ensure smooth kitchen flow and timely execution., • Communicate effectively between the kitchen, restaurant, and other hotel departments to ensure seamless coordination of service., • Contribute to menu development, including daily specials, seasonal updates, and bespoke event offerings that reflect the character and sophistication of the property., • Monitor and manage inventory, ordering, and stock control in alignment with cost and sustainability goals., • Uphold the highest standards of food safety, sanitation, and hygiene in compliance with all health regulations and company policies., • Prepare detailed shift and handover reports for the senior management team., • Support staff development through mentoring, training, and performance feedback, maintaining morale and engagement across the kitchen team., • Demonstrate strong operational acumen in forecasting, scheduling, and cost control to meet financial objectives. Requirements • Minimum 3 years of experience as a Sous Chef or higher in a five-star hotel or luxury dining environment., • Comprehensive knowledge of global cuisines, local ingredients, and modern culinary techniques., • Exceptional leadership, communication, and interpersonal skills, with the ability to motivate and inspire a diverse team., • Genuine passion for food, innovation, and delivering world-class guest experiences., • Impeccable attention to detail and an unrelenting drive for excellence., • Proven ability to work under pressure while maintaining poise and professionalism., • Strong organizational and forecasting abilities with a focus on efficiency and precision. Employee Benefits • Compensation for this position is $75,000-$85,000, • Paid vacation, sick, and personal days, • Health, dental, and vision plans, • Commuter benefits, • Holiday staff parties and staff appreciation events, • Complimentary uniform dry cleaning, • Employee meals while on duty, • Departmental and company-wide incentive programs

Job Description At Crescent Hotels & Resorts, we are a team of hospitality professionals that are deeply connected to & proud of the exceptional experiences we provide for our guests. More than that, we know our Associates are the shining stars of what we do! We understand what it takes to be a part of something great. We will encourage you to bring your true self to work every day, we will celebrate you and we will cheer you on as you shine bright in your career journey. Whether it be our health & wellness programs, best in class learning and development or our travel discounts that ‘feed your inner explorer’, we work hard to create and deliver on what YOU need. We are ready for you to start your journey with us where You Belong. We Care. Shine Bright. We are looking for our next great team member to join our management team and assist in the operations of the Culinary Department. We are committed to providing you with: • Highly competitive wages - Salary Range $80,000 - $90,000 Annually DOE, • An exceptional benefit plan for eligible associates & your family members, • 401K matching program for eligible associates, • Flexible scheduling to allow you to focus on what is important to you, • Discounts with our Crescent managed properties in North America for you & your family members. In this role, you will be assisting the Executive Chef in overseeing the day-to-day operations in the Culinary Department. Here is what you will be doing each day: • Creative and innovative culinary skill while meeting property financial goals, • A teacher of the importance of consistency in preparation and presentation, • Thorough knowledge of food handling and preparation techniques, • Experience in production of banquets and special events, • Instill safety and sanitation habits in all associates, • Current on new products, presentations, and technical execution, • Strong inventory and cost control with an understanding of finding solutions Does this sound like you? • 2 years of culinary experience with no less than 1 years as a Sous Chef at a high-quality operation, • Proven leadership to associates to achieve goals while maintaining a high expectation to standards in regard to quality and presentation, • Communicates goals and expectations and inspires associates to achieve goals and advance careers, • Build moral and spirit, • Demonstrate ability to lead by example, • Participative management style, led by example, • Instill a guest service attitude in all associates. Our differences are what make us great: At Crescent Hotels & Resorts we strive to create a great place to work where associates at all levels of our organization are respected for their differences, just like the guests and owners we serve. That’s why we are dedicated to creating an environment that facilitates open and honest conversations about race, equity, diversity, and inclusion. By examining our own beliefs and behaviors, we can create change through training, recruiting, and promoting diverse talent to strengthen our culture.

Job Description Job Title: Chef de Cuisine Reports To: Executive Chef Direct Reports: Executive Sous and Sous Chefs Roberta’s is hiring experienced chefs who are looking to work with a small, dynamic, dedicated team. If you enjoy working with amazing products, minimal intervention wines, and an aspirational, often changing menu this is the place for you. We put in the work to butcher our own meat, hand stretch our cheese, bake our own bread, and make sure the meals we provide to our guests are a labor of love. This leader must excel at working in a collaborative environment and enjoy time spent working with and coaching the culinary team. No bad vibes ! QUALIFICATIONS: Thrives while guiding multiple tasks simultaneously Strong leadership skills and a natural team builder A vocal agent for change 3+ years of kitchen management experience in aspirational restaurants Adept at positively impacting prime costs Tech savvy Food Handler’s certificate that meets local requirements Exceptional eye for detail A genuine talent scout, we are in the people business .DUTIES & RESPONSIBILITIES: Flexibility to work any station in the restaurant & takeout (prep, expo, colds, pasta, grill, deck, slapping, oven and new stations as they are created) Set the standards for safe work habits and DOH compliance, including but not limited to preparing the kitchen staff for a DOH inspection and managing the staff during inspection Ability to do staff schedule, payroll and other administrative tasks as required Menu/recipe development in conjunction with chef/owner and Executive Chef for existing restaurants and new openings Help meet company objectives in sales, standards, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment. Maintain clear and consistent communication to the team Develop both hourly and management staff in all areas of managerial and professional development Manage labor to cover the needs of business while meeting labor targets Serve as a mentor to newer members of the leadership team

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, • Maintain sanitation procedures and organization of work area adhering to all OSHA regulations. Requirements: • 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, • Graduate of an accredited culinary program is a plus Benefits: • 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: $65,000 - $75,000 Learn more by visiting our website at www.catchrestaurants.com EOE

Job Description Salary: $55K-$60K 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 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 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: 1549526 Gourmet KRISTINA MCCARTHY

Job Description Mattos Hospitality is looking for an experienced and dedicated Sous Chef to help facilitate food production and execution, workplace organization, team leadership. Our ideal candidate has a commitment to our core values of excellence, respect, transparency, and resilience. Responsibilities Include: • Supports the running and management of the savory food program eg: scheduling, ordering, training, quality control and consistency, • Acts as a mentor for all savory food staff, assisting in their training and development, • Demonstrates the ability to work and lead in a team-driven environment, takes and gives direction effectively, • Collaborates with the Chef de Cuisine and Executive Sous Chef on the creation of new items and menu development, • Has a depth of knowledge and general passion for all aspects cooking: from sourcing of ingredients, cooking techniques, setting up stations Requirements for Success: • Ability to follow recipes and techniques, • Willingness to learn new recipes, • Excellent communication skills, • Computer literate – fluency with Microsoft Office, • 1+ years of applicable kitchen experience, • 1+ years of management experience At Mattos Hospitality our purpose is to create an inspiring, sustainable and prosperous business that brings joy, takes care of others, and helps build community through craftmanship around the table. Our company culture supports the growth and development of our employees and provides opportunities for education and advancement. We provide 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 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), • Commuter and Dependent Care Benefits What You’ll Do 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, • Supervise kitchen closing procedures to ensure readiness for the next day’s service What We’re Looking For • 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 work nights, weekends, and holidays in a fast-paced environment Physical Requirements • Ability to stand for extended periods and work in a high-heat environment, • Capability to lift and carry up to 50 lbs., • Flexible schedule, including availability on nights, weekends, and holidays Why THE ONE GROUP is Your Next Career Move 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 LOCATION: Grand Cayman - Cayman Islands Applicants must be willing to relocate to the Cayman Islands. SPECIALIZING IN ASIAN CUISINE Job Summary: The Head Chef is responsible for leading the kitchen team in preparing and cooking a diverse range of authentic and modern Asian dishes. This role involves menu development, ensuring food quality and safety, managing kitchen operations and staff, and maintaining a high standard of culinary excellence that reflects the restaurant’s concept and reputation. Key Responsibilities: • Menu Development: Work closely with the executive chef to create and regularly update the menus to reflect traditional and contemporary dishes, utilizing knowledge of regional cuisines and cooking styles. Incorporate exciting ingredients while considering customer preferences to guide new menu development and special promotions., • Food Preparation: Oversee the preparation and cooking of all menu items, ensuring that each dish is prepared to the highest standard of quality, taste, and presentation. Use traditional Asian cooking techniques, such as stir-frying, steaming, and braising while also incorporating modern culinary methods where appropriate., • Quality Control: Maintain strict standards for food quality, consistency, and presentation. Regularly taste and inspect dishes to ensure they meet the restaurant’s standards. Address any issues related to food preparation or presentation promptly., • Kitchen Management: Supervise and coordinate the kitchen staff, including sous chefs, line cooks, and kitchen assistants. Provide training on Asian cooking techniques, kitchen safety, and hygiene practices. Ensure that the kitchen operates smoothly during service, with clear communication and efficient workflow., • Inventory and Supply Management: Manage the ordering, receiving, and inventory of all kitchen supplies and ingredients. Maintain relationships with suppliers, negotiate pricing, and ensure that all ingredients are fresh and of the highest quality., • Cost Control: Monitor and control kitchen expenses, including food costs, labor, and waste. Implement measures to maximize efficiency and reduce costs without compromising quality. Assist in budgeting and forecasting for the kitchen., • Health and Safety Compliance: Ensure that the kitchen adheres to all health and safety regulations, including food handling, sanitation, and storage practices. Conduct regular inspections and training to maintain a safe and hygienic environment., • Culinary Innovation: Stay current with trends in Asian cuisine and global culinary developments. Experiment with new recipes, ingredients, and presentation styles to keep the menu fresh and exciting. Introduce innovative dishes that align with the restaurant’s brand and appeal to customers., • Customer Interaction: Engage with customers when necessary to gather feedback on the dining experience, particularly regarding new or special menu items. Use feedback to make improvements and adapt the menu to better meet customer preferences., • Collaboration: Work closely with the front-of-house team, including servers and managers, to ensure seamless service and communication between the kitchen and dining area. Address any issues related to food service promptly and professionally., • Special Events and Catering: Plan and execute special events, private parties, or catering orders, ensuring that the menu and service meet the specific needs and expectations of each event. Coordinate with the event team to ensure smooth operation and high customer satisfaction. Qualifications: • Education: Culinary degree or formal training in culinary arts is preferred, • Experience: Several years of experience as a Chef or Sous Chef in an Asian restaurant, with proven expertise in preparing a wide range of Asian dishes., • Skills:, • Mastery of various Asian cooking techniques, including wok cooking, and dim sum creation, etc., • Strong leadership and team management abilities., • Excellent organizational and multitasking skills., • Creativity and innovation in menu development., • Knowledge of food safety and sanitation regulations., • Strong communication and interpersonal skills., • Ability to work efficiently in a fast-paced environment. How to Apply: Interested candidates are invited to submit their resume, a cover letter detailing their experience, culinary philosophy, and a portfolio showcasing their work to careers@primegroup.ky with the subject line "Chef Application - [Your Name]". Requirements Minimum 5+ years’ experience in food and beverage operations Basic literacy and numeracy skills Culinary training or certification (preferred) The role involves working in a busy kitchen environment, often during peak hours, including evenings, weekends, and holidays. The position requires standing for extended periods, working with sharp tools and hot equipment, and managing multiple tasks simultaneously. The Chef may need to work under pressure to meet the demands of a high-volume restaurant. Benefits • Competitive salary., • Opportunities for professional growth and career advancement., • Comprehensive benefits package, including health insurance, pension and group wide food & beverage discounts., • A supportive and dynamic work environment., • The chance to be part of a prestigious restaurant group dedicated to growth and culinary excellence.

Job Description Salary: $78000 - $80000 / year What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a law firm dining account. 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: 1541253 Flik Hospitality Group JEANNE M LANE [[req_classification]]

Job Description Position Title: Chef de Cuisine Salary: $100,000 to $110,000 Other Forms of Compensation: Founded in 2005 as Hudson Yards Catering, Union Square Events is a culinary and operations leader in the hospitality industry, partnering with a diverse portfolio of best-in-class clients. We produce one-of-a-kind catered events and unparalleled dining experiences in a variety of cultural, corporate, entertainment, and private venues throughout New York City and beyond. Job Summary Who we are Welcome to Moss, a new and inspired kind of members club where New Yorkers of all types gather in the shared pursuit of intelligent leisure and physical culture. We’ve crafted a home away from home at the center of Manhattan with five floors of spaces for all the ways you spend your time—connecting and disconnecting, engaging and unwinding. Job Summary • A senior management role, the CDC must understand and nurture the company core values and F&B program. • Develop and implement new recipes, culinary activations, and menu items in collaboration with the Executive Chef and Creative Director., • Work with Sous Chefs to direct production and on-site execution of new recipes. • Work with Sous Chefs to oversee all service and training of cooks and porters., • Facilitate and conduct training with Sous Chefs as needed with BOH teams at facility and on-site., • Works collaboratively with the Sous Chefs to maintain quality control and standards of production., • Serve as a resource and liaison collaborating with sales executives alongside the Executive Chef and Creative Director for event-specific R&D projects, and offer help finding alternative solutions for menu requests., • Collaborate with Culinary Team and Purchasing Manager to build out recipes, source, and price verify for newly developed items to meet both development and budget requirements., • Collaborate with Purchasing Manager to identify and source with new vendors as needed., • Work with Creative Director and Executive Chef to determine development calendar and internally promote new items internally., • Supports special projects when needed with projects including but not limited to: (tasting, high-level production, media requests, promotions, and photo shoots)., • Be familiar with and help maintain all safety standards, safe food preparation practices, and emergency preparedness requirements., • Serve as the department head for culinary operations in the absences of Executive Chef, • Assist in menu development, inventory, ordering/purchasing, food cost controls, training, sanitation, and personnel management to include hiring, firing, counseling, coaching and developmentPreferred Qualifications:, • Minimum 7 years culinary experience, • Minimum of 3 years experience, depending upon formal degree or training, • New York City restaurant experience preferred, especially in elevated dining settings., • Experience with food production for large catering or banquet functions is a plus, • Knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Batch cooking or high-volume cooking experience preferred, • ServSafe Certified Apply to Union Square Events today! Union Square Events 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. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Associates at Union Square Events 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/2023/08/2023WageTransparencyRA.pdf Applications are accepted on an ongoing basis. Union Square Events maintains a drug-free workplace. Req ID: 1544616 Union Square Events Gina Barbish [[req_classification]]

Job Description Four Twenty Five Restaurant by Jean-Georges is ACTIVELY HIRING a Chef de Cuisine! OVERVIEW Renowned Chef Jean-Georges Vongerichten is expanding his global restaurant empire with the launch of Four Twenty Five, a new restaurant that perfectly blends culinary excellence with architectural marvel and sustainability practices. Situated at the prestigious address of 425 Park Avenue in an L&L Holding office tower, this restaurant boasts a remarkable design by the esteemed Lord Norman Foster of Foster+Partners, a recipient of the prestigious Pritzker Prize. Four Twenty Five promises an extraordinary dining experience, featuring a main mezzanine dining level showcasing a stunning open kitchen. Enhancing its appeal, the restaurant also boasts a captivating cocktail lounge and bar, complemented by a 24-foot painting created by artist Larry Poons above the bar. THE BRAND Jean-Georges Management is built on a powerful culinary foundation and has evolved into a reputable and award-winning restaurant group. From inception, Chef Jean-Georges Vongerichten placed emphasis on the importance of providing the very best in culinary and tailored hospitality, which has resulted in the success of an acclaimed constellation of international restaurants. With over 60 restaurants located worldwide, we continuously strive towards excellence and rely on the support of our culinary and hospitality team members to contribute to our worldwide operations. POSITION SUMMARY The Chef de Cuisine (CDC) will be responsible for menu planning, menu development, and cost control as well as setting and maintaining best-in-class standards for quality and service with a focus on seasonal ingredients. The Chef de Cuisine will support the hiring, training, development, and performance counseling of all staff within their operation. The Chef de Cuisine is responsible for assisting the restaurant by overseeing all aspects of the culinary team staffing, from management level to hourly positions. ESSENTIAL JOB RESPONSIBILITIES • Responsible for managing the Sous Chefs and Executive Sous Chefs, guiding their oversight of the kitchen staff with the primary focus on selection, training, and supervising daily work assignments., • Act as a coach and mentor by managing performance and setting objectives while monitoring and training all staff in proper kitchen operations and in areas relevant to their positions., • Lead with a professional and polished approach in a busy atmosphere., • Strong financial acumen with the proven ability to oversee cost control, labor management, and bottom-line profitability., • Maximize sales and optimize profits through the management of food and labor costs., • Participate in all P&L, and financial review meetings, analyze monthly financial statements, develop an appropriate kitchen action plan, and follow through on those plans., • Continuously work with staff to find ways to reduce costs in all areas of the restaurants by conducting weekly assessments of food costs based on purchasing practices monitoring daily labor reports and minimizing overtime., • Ensure that the restaurants are operating at or above standards and competitive service., • Attention to detail in all areas of the kitchen by maintaining high standards in all areas of security, safety, cleanliness, and sanitation., • Conduct regular department walkthroughs and random food tastings to ensure quality and consistency., • Monitor cleaning and maintenance of all kitchen equipment according to sanitation guidelines., • Monitor and train all staff in proper sanitation procedures and ensure that all employees are assigned uniforms and serve safe food., • Responsible for assisting with setting appropriate prep levels to ensure fresh product and effective use of man-hours., • Establish proper portion sizes and controls for all serving periods., • Develop a hands-on approach and be directly involved in daily production., • Ensure proper presentation and preparation from each kitchen department., • .Assist with the monitoring of quality and with managing prime and local vendors accordingly., • Assist with effective ordering based on sales.., • Responsible for sourcing good, organic, and seasonal products., • Place cleaning supplies with vendors as needed, using order guides and purchase orders when required to organize all orders., • Assist with rotation, storage, and handling of all products., • Oversee and make recommendations for equipment purchases, monitor equipment repairs, and ensure equipment is fixed in a safe and timely manner., • Ensure the strict adherence to quality standards for all food served including, freshness, proper handling and storing, proper use of techniques and cooking procedures, taste, portion size, and preparation., • Promote high standards in all areas of safety, security, and sanitation by ensuring that all preventive maintenance, cleaning, and repairs are scheduled promptly., • Enforce all Health Department rules and regulations daily., • Assist with establishing, recruiting, and maintaining appropriate staffing levels and remaining abreast of any changes that may impact staffing needs., • Work with the General Managers to assist with providing ongoing training on the menu to the Front of the House through pre-shift meetings and additional meetings as necessary, teaching and coaching staff daily., • Oversee the standard operating photos, recipes, and descriptions for all cooks., • Present new menu items and relevant culinary information to the culinary and front-of-house staff on an ongoing basis., • Assist with maintaining accurate employee files and proper documentation including thorough, signed documentation for all disciplinary incidents, counseling sessions, accidents/injuries with regards to workman's compensation, termination reports, and change of status forms., • Performs other duties and responsibilities as required or requested by supervisor. KNOWLEDGE, EXPERIENCE AND SKILLS • Minimum of four (4) years of restaurant management experience in an upscale, high-volume, fine-dining setting., • Previous experience in a full-service restaurant with a proven record of positive leadership., • Exhibit superior technical and natural cooking abilities., • A professional and polished approach to leadership in a busy atmosphere., • Ability to think quickly and multi-task in a fast-paced environment., • Effective communication and interpersonal skills conducive to a productive teamwork. environment. Possess leadership, team building, and implementation skills., • High standards for cleanliness of workspace and service areas., • Ability to work in an ever-changing environment., • Strong work ethic and customer-focused approach., • Able to perform duties of all kitchen positions., • Valid NYC Food Handlers Certificate, • Strong knowledge of opening and closing procedures., • Proficient in Craftable and Avero., • Able to produce accurate monthly inventories., • Strong product knowledge, • Able to work independently with minimal supervision., • Must be passionate, entrepreneurial, and dedicated to success., • Ability to work a flexible schedule including days, nights, weekends, and holidays. PHYSICAL REQUIREMENTS • Ability to perform the essential job functions consistently, safely, and successfully with the ADA, FMLA, and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards., • Ability to maintain regular, punctual attendance consistent with the ADA, FMLA, and other federal, state, and local standards., • Must be able to lift and carry up to 50 lbs., • Ability to stand for the entire workday., • Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the store. Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment., • Climbing steps regularly. COMPENSATION The base pay range for this position is $100,000- $110,000 per annum. The determination of what a specific employee in this job classification is paid within the range depends on a number of factors, including, but not limited to, prior employment history/job-related knowledge, qualifications, and skills, etc. Jean-Georges is an Equal Opportunity Employer.

Job Description Position Title: Sous Chef Salary: $80,000 to $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 ! 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 MyReferral@compass-usa.com. Job Summary Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. • A management role, the Sous Chef must understand and nurture the company core values and F&B program., • Assist with implementing new recipes, culinary activations, and menu items in collaboration with the Executive Production Chef, • Work with Executive Chef and to direct production and on-site execution of new recipes., • Facilitate and conduct training with Executive Chef as needed with BOH teams, • Works collaboratively with the Executive Chef to maintain quality control and standards of production., • Supports special projects when needed with projects including but not limited to: (tasting, high-level production, media requests, promotions, and photo shoots)., • Be familiar with and help maintain all safety standards, safe food preparation practices, and emergency preparedness requirements. Key Responsibilities: • Successful culinary production operation under the direction of the Executive Chef, • Adhere to HACCP guidelines to ensure efficient, safe and sanitary food production, preparation and presentation, • Opportunity to assist in menu development, inventory, ordering/purchasing, food cost controls, training, sanitation, counseling, coaching and developing Preferred Qualifications: • A.O.S. Degree in Culinary Arts or culinary certificate, • Minimum of two to three years of culinary/kitchen experience, depending upon formal degree or training, • ServSafe Certified 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. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ 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 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 or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyRA.pdf Req ID: 1540426 Restaurant Associates Gina Barbish [[req_classification]]

Job Description Position Title: Sous Chef - Corporate Dining (NY) Salary: $85,000-$92,000/Yr Other Forms of Compensation: Benefits. Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to Work, This is R/A ! Job Summary: As the Sous Chef, you will support the Executive Chef in leading the daily culinary operations for a premier, high-volume corporate dining account in New York. This role is responsible for overseeing food production, menu planning, supervising culinary team members, and ensuring the consistent delivery of innovative, high-quality meals with a strong focus on healthy, wellness-driven menu offerings. The Sous Chef will assist with menu planning, recipe development, food preparation, and presentation while maintaining the highest standards of food quality, safety, and guest satisfaction. You will play a key role in training and developing culinary associates, fostering a culture of excellence, and supporting operational goals in a fast-paced, client-focused environment. Additionally, you will collaborate with the Executive Chef on seasonal menu development, inventory management, and purchasing. This is an outstanding opportunity for an energetic, entrepreneurial culinary professional who is passionate about wellness-focused dining, culinary innovation, and delivering an exceptional guest experience. 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: • Minimum 2 years of culinary experience in a high-volume setting, including in Corporate dining, fine dining, and luxury settings, • Culinary experience includes preparing and creating healthy and wellness-focused menu options, • Menu planning experience required, • 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 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. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ 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 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 or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyRA.pdf Req ID: 1537080 Restaurant Associates NANCY M TEIXEIRA [[req_classification]]

Job Description Sous Chef | Elevated Fine Dining Are you a culinary professional who believes every plate should leave the kitchen flawless? We are seeking an experienced Sous Chef to join the leadership team of an acclaimed fine dining restaurant known for exceptional cuisine, refined execution, and uncompromising attention to detail. This is an opportunity to work alongside an accomplished culinary leadership team that values craftsmanship, precision, and continuous pursuit of excellence. We are looking for a chef who takes pride in every ingredient, every technique, and every guest experience. Deliver Culinary Excellence • Execute every dish with exceptional consistency, precision, and presentation., • Maintain the highest standards of food quality, flavor, and visual appeal., • Ensure every plate reflects the restaurant's commitment to elevated dining. Lead Kitchen Operations • Assist in managing all daily kitchen operations, including prep, production, service, and execution., • Maintain a highly organized, clean, and efficient kitchen environment., • Ensure compliance with all food safety, sanitation, and health regulations. Inspire and Develop the Team • Lead by example through professionalism, urgency, and attention to detail., • Mentor and coach cooks while reinforcing proper techniques and high culinary standards., • Foster a culture of accountability, teamwork, and continuous improvement. Maintain Exceptional Standards • Monitor every aspect of food production to ensure consistency and excellence., • Uphold exact recipe execution, portioning, seasoning, and plating standards., • Identify opportunities to improve quality, efficiency, and guest satisfaction. Support Menu Execution • Partner with the Executive Chef to execute seasonal menus and chef-driven features., • Assist with recipe refinement, testing, and presentation standards., • Contribute ideas while respecting the restaurant's culinary vision. Control Costs Without Sacrificing Quality • Assist with inventory management, ordering, and product rotation., • Minimize waste while protecting premium product quality., • Help achieve food cost goals through proper purchasing, portion control, and inventory management. What We're Looking For • Minimum of 2 years of experience as a Sous Chef or Senior Chef de Partie in an elevated fine dining environment., • Strong background in refined cooking techniques and luxury-level food presentation., • Passion for culinary excellence and meticulous attention to detail., • High standards for cleanliness, organization, and kitchen discipline., • Proven leadership experience developing and motivating culinary teams., • Strong understanding of food safety, sanitation, and HACCP principles., • Ability to perform with composure and precision during high-volume service., • Professional work ethic with a commitment to consistency and continuous improvement., • Flexibility to work evenings, weekends, and holidays. What We Offer • Competitive salary, • Direct Deposit, • 401(k), • Comprehensive medical benefits, • Paid Time Off (PTO), • Employee dining discounts, • Outstanding opportunities for career growth and advancement, • A collaborative kitchen culture focused on craftsmanship and culinary excellence If you are passionate about refined cuisine, relentless attention to detail, and creating unforgettable dining experiences, we'd love to connect with you.

Job Description • We are hiring immediately for a full time SOUS CHEF position., • Location: IBM - 1 Madison Avenue, New York, NY 10010 Note: online applications accepted only., • Schedule: Full time schedule. Monday - Friday, hours may vary. More details upon interview., • Requirement: Previous experience required. *Internal Employee Referral Bonus Available • Pay Range: $30.00 per hour to $35.00 per hour We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1550850. 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: http://olivia.paradox.ai/moSkg Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Eurest is recognized worldwide for standards of service and excellence within the foodservice industry. Embracing an ownership mindset, Eurest leverages global resources, promotes a local presence and enriches the communities we serve. The Eurest Promise, “connect with people, inspire through food, create solutions, and live our promise,” is exemplified throughout our organization. Eurest is proud to serve the world’s most respected successful corporations, including many of the Fortune 500. 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., • Performs other duties as assigned. Associates at Eurest are offered many fantastic benefits. 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, 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 or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyEurest.pdf 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. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Eurest maintains a drug-free workplace. 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. Req ID: 1550850 [[req_classification]]

Job Description Rosa Mexicano Restaurants, a NYC based, successful casual fine dining restaurant group known for outstanding hospitality and service and for offering an authentic menu. Sous Chef are responsible for assisting with the overall success of the food program and overseeing culinary functions for the restaurant. The position entails assisting the Executive Chef / Chef in all phases of planning, ordering, inventory, and food preparation. The Sous Chef motivates, trains, develops, and directs the back of house employees preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management. Key Responsibilities: Evaluates food products to ensure that quality standards are consistently attained. Assists in coordinating and participating in the preparation and cooking of various food items. Rolls out new culinary programs in conjunction with the marketing and culinary team. Assists the Executive Chef / Chef with managing cost controls and controlling expenditure. Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: Culinary degree preferred Bachelor's Degree in Food Services Technology/Management/or related field preferred Three to five years of progressive culinary or kitchen management experience, depending upon formal degree or training Experience with planning and managing catering events from a culinary perspective Strong leadership skills and desire to work with an industry leader Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Proficient computer skills (Microsoft Office, Email and the Internet) Ability to communicate on various levels including management, departmental, customer and associate Ability to work a continuously flexible schedule including days, evenings, and weekends with varying days off to support a seven-day-a-week dining operation ServSafe® Certification

Job DescriptionBenefits: • 401(k), • 401(k) matching, • Dental insurance, • Health insurance About Savory Savory is a full-service, boutique hospitality firm on a mission to elevate the corporate dining experience, making it fresher and more reliable with a focus on quality food experiences and hospitality excellence. At Savory, we have a common thread that resonates through everything we do: PASSION! We are passionate about the creation of our menus, where our food comes from, and, most importantly, we’re 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 Savory’s 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, • Maintain a positive and professional approach with the culinary team, exemplifying hospitality both internally and externally What we’re looking for At Savory, our people are at the heart of everything we do. We’re a tight-knit team of passionate, innovative culinarians who strive to live our values every day: authenticity, curiosity, collaboration, solutions, and community. Your experience should show us the following: • 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), • Bilingual or professional proficiency in Spanish is a plus! Job requirements • 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 Handler’s certificate preferred, • Willingness and flexibility to work a daytime schedule Monday – Friday and occasionally including nights, weekends, or holidays In addition to a growth-focused, positive work environment, our talented team enjoys: • 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 Arlo Hotels an independent lifestyle hotel is now actively seeking a dynamic Sous Chef. Are you someone who is passionate about people,driven by purpose, and clever in your approach? If so keep on reading!! Here at Arlo we strive to create a sense of awe that leaves those we touch wanting more”….. The Sous Chef is one of the most important jobs in a kitchen. They should have an extensive knowledge of all dishes on the menu. They should be able to coordinate all culinary teams and ensure cooks are meeting the Chefs standards of cleanliness, punctuality, food quality and standard operating procedures. SPECIFIC DUTIES Must be able to work every station on the line and adhere to the same standards as the line cooks In charge of Department of Health and temperature check lists three times daily Overseeing and driving their work groups production and /or service Interviewing candidates for their work group along with Executive Sous Chef Evaluating while working with kitchen trails Training of their work group Verify all employees are properly adhering to timekeeping standards Organize all prop lists for their work group Maintenance of an Inventory type Monitor and correct schedule if overtime is approaching for their work group Assist chef in biannual employee's evaluations in their work group Assists with execution of banquets/events during their service; pastry assistance as needed Review any equipment issues and record in maintenance log Expedite their work groups service Work with the Executive Sous Chef to create new menu items to present toe the Executive Chef Monitoring and updating all Department of Health and temperature logs. Complete daily walk through to verify all health department best practices are being followed and all items are to temp. Complete daily line checks prior to service to verify all recipes are to standard and all stations are properly stocked with their work group Responsible for maintaining an up-to-date Food handlers permit Uphold all People Services best practices as it pertains to coaching, counseling, disciplinary, hiring, and terminations. Follow and ensures compliance of all Commune policies and standard operating procedures as outlined in the Employee Handbook. Act as an ambassador to Commune Culture. REQUIREMENTS: Must have 10 years + cooking experience in a high volume restaurant or hotel kitchen Must have 2 years of management experience Must be proficient in the English language (both speaking and writing) Must be able to lift 50 lbs Must be able to stay on your feet for 8 hours plus Knowledge: Must have great knife skills in all butchery and knife cuts of any kind Must have extensive knowledge in all aspects of a professional kitchen Must have extensive knowledge of the NYC Department of Health’s codes and regulations Certifications: NYC serv safe certificate Salary Range: $70,000 - $75,000/ Annually

Job Description Job Title: Chef de Cuisine Reports To: Executive Chef Direct Reports: Executive Sous and Sous Chefs Roberta’s is hiring experienced chefs who are looking to work with a small, dynamic, dedicated team. If you enjoy working with amazing products, minimal intervention wines, and an aspirational, often changing menu this is the place for you. We put in the work to butcher our own meat, hand stretch our cheese, bake our own bread, and make sure the meals we provide to our guests are a labor of love. This leader must excel at working in a collaborative environment and enjoy time spent working with and coaching the culinary team. No bad vibes ! QUALIFICATIONS: Thrives while guiding multiple tasks simultaneously Strong leadership skills and a natural team builder A vocal agent for change 3+ years of kitchen management experience in aspirational restaurants Adept at positively impacting prime costs Tech savvy Food Handler’s certificate that meets local requirements Exceptional eye for detail A genuine talent scout, we are in the people business .DUTIES & RESPONSIBILITIES: Flexibility to work any station in the restaurant & takeout (prep, expo, colds, pasta, grill, deck, slapping, oven and new stations as they are created) Set the standards for safe work habits and DOH compliance, including but not limited to preparing the kitchen staff for a DOH inspection and managing the staff during inspection Ability to do staff schedule, payroll and other administrative tasks as required Menu/recipe development in conjunction with chef/owner and Executive Chef for existing restaurants and new openings Help meet company objectives in sales, standards, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment. Maintain clear and consistent communication to the team Develop both hourly and management staff in all areas of managerial and professional development Manage labor to cover the needs of business while meeting labor targets Serve as a mentor to newer members of the leadership team

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 Description Job Title: Chef de Cuisine Reports To: Executive Chef Direct Reports: Executive Sous and Sous Chefs Roberta’s is hiring experienced chefs who are looking to work with a small, dynamic, dedicated team. If you enjoy working with amazing products, minimal intervention wines, and an aspirational, often changing menu this is the place for you. We put in the work to butcher our own meat, hand stretch our cheese, bake our own bread, and make sure the meals we provide to our guests are a labor of love. This leader must excel at working in a collaborative environment and enjoy time spent working with and coaching the culinary team. No bad vibes ! QUALIFICATIONS: Thrives while guiding multiple tasks simultaneously Strong leadership skills and a natural team builder A vocal agent for change 3+ years of kitchen management experience in aspirational restaurants Adept at positively impacting prime costs Tech savvy Food Handler’s certificate that meets local requirements Exceptional eye for detail A genuine talent scout, we are in the people business .DUTIES & RESPONSIBILITIES: Flexibility to work any station in the restaurant & takeout (prep, expo, colds, pasta, grill, deck, slapping, oven and new stations as they are created) Set the standards for safe work habits and DOH compliance, including but not limited to preparing the kitchen staff for a DOH inspection and managing the staff during inspection Ability to do staff schedule, payroll and other administrative tasks as required Menu/recipe development in conjunction with chef/owner and Executive Chef for existing restaurants and new openings Help meet company objectives in sales, standards, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment. Maintain clear and consistent communication to the team Develop both hourly and management staff in all areas of managerial and professional development Manage labor to cover the needs of business while meeting labor targets Serve as a mentor to newer members of the leadership team

Job DescriptionDescription: Job Title: Sous Chef Reports To: Chef de Cuisine / Executive Chef Department: Back of House – Culinary Employment Type: Salaried, Exempt Salary: $75-80k Plus bonus and commission About José Andrés Group José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide. Position Summary The Sous Chef is a hands-on kitchen leader who ensures daily prep, service, and sanitation meet JAG standards. You’ll run the line during assigned services, coach cooks, manage station pars and ticket flow, uphold food safety compliance, and support inventory and COGS discipline—partnering closely with the Chef de Cuisine/Executive Chef to deliver consistent quality, speed, and teamwork. Key Responsibilities Culinary Standards & Training Lead line checks and pre-service tastings; calibrate seasoning, temperatures, texture, and plating to spec. Uphold standardized recipes/SOPs; communicate updates and spot-train on techniques in real time. Coach cooks on knife skills, fire management, station organization, and expo discipline. Service Execution & Expo Own the pass or a key station during assigned services; protect window times and quality. Monitor KDS/printers; communicate pacing, 86s, and low pars to FOH leadership promptly. Drive immediate recovery for remakes and service issues, capture learnings in manager logs. Prep, Pars & Production Translate forecast into actionable prep lists; set station pars and adjust throughout the day. Verify labeling, dating, FIFO, and hold times; ensure accurate yields on batch production. Support menu changes/specials with mise en place, tastings, and training materials. Food Safety, Sanitation & Compliance Enforce DOH/HACCP: cooling logs, hot/cold holding, allergen/cross-contact protocols, and personal hygiene. Maintain cleaning schedules and equipment care; ensure safe chemical/PPE use. Prepare for inspections and correct violations immediately. Inventory, COGS & Ordering Assist with ordering and receiving; verify quality/temperatures and proper storage by zone. Maintain inventory accuracy and waste logs; reinforce portioning and recipe adherence to meet COGS targets. Flag shortages and propose substitutions that protect quality and margin. Labor, Scheduling & Deployment Provide input on schedules to match volume and skill mix; manage breaks and deployment in shift. Cross-train team across stations to maintain coverage and growth opportunities. Equipment, Facilities & R&M Ensure safe operation and daily maintenance of kitchen equipment (grills, fryers, ovens, slicers, immersion blenders). Filter fryers, clean hoods/filters per schedule; submit/track work orders and tag out unsafe equipment. Events, Banquets & Openings (as applicable) Execute BEOs, PDR, and off-site activations to standard, on time and to cost. Support openings and seasonal transitions: hiring support, training, tastings, prep builds, and stabilization. Requirements: Required Qualifications • 3–5+ years of professional kitchen experience with 1–2+ years as a lead/strong line cook or Sous in upscale/casual-fine or fine dining., • Advanced station skills (grill, sauté, fry, garde manger) and strong expo experience., • Knowledge of HACCP/food safety; ServSafe Manager or equivalent (or ability to obtain)., • Proven ability to coach teams, stay organized under pressure, and communicate clearly., • Familiarity with KDS/POS, inventory, and scheduling tools; Google Workspace comfort., • Schedule flexibility (nights, weekends, holidays). Working Conditions & Physical Requirements • Stand and move for extended periods (up to 8+ hours); frequent bending/reaching., • Lift/carry/push/pull up to 35–50 lbs., • Continuous exposure to heat, steam, refrigeration, and cleaning chemicals; repetitive knife/equipment use., • Slip-resistant footwear required. In Return, We Offer You • Competitive compensation and performance-based bonus opportunities, • Comprehensive health & wellness benefits, • Retirement savings plans, • Employee dining discounts, • Professional growth in a values-driven, award-winning hospitality group Equal Opportunity Employer José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

Job Description POSITION: SOUS CHEF SALARY RANGE: $90,000 $100,000 per year POSITION PURPOSE: The Sous Chef works in coordination with the Executive Chef, and other line chefs to produce quality food in restaurant by following the standards and procedures established by the company. ESSENTIAL FUNCTIONS AND BASIC DUTIES: • In charge of the restaurant kitchen; elaborates and chooses all dishes for the menus as well as line up the menu prices in coordination with the floor management., • Responsible for managing in full the kitchen staff, as well as, the hot kitchen., • Implements high standards by consistently updating the recipes and food manuals., • Responsible for the supervision and coordination of activities of cooks and workers engaged in food preparation., • Responsible for training and supervising all fish and meat butchering operations., • Evaluates and solves procedural issues to ensure safe and efficient operations., • Hire, terminate and interview candidates for kitchen positions., • Prepares the weekly schedules, decides off days, etc. for the staff., • Inspects supplies, equipment, and work areas to ensure conformance to established standards of HACCAP and Safety., • Provides training to all kitchen staff to consistently upgrade the cooking skills, • Provides consistent training of the menu to all wait staff including management, especially regarding new dishes., • Records production and operational data on specified forms according to local regulations., • Oversees and ensures that all food to be served is up to the standards and quality required from the property and your superiors., • Checks, inspects and ensures the quality level of all daily food products delivered by the suppliers., • Responsible for daily prepped and non-prepped food inventory, including frozen, imperishable and fresh; and place food orders in cooperation with purchasing department as required., • Monitors sanitation practices to ensure that employees follow standards and regulations., • Teaches and instructs all staff in preparation, cooking, garnishing, and presentation of food., • Ensures all menus are constantly updated, paying special attention to seasonal availability., • Ability to be flexible and to jump in for aid, in any of the kitchen section according to the demands of the operation., • Food cost control: To be consistently kept under control based on the house requirements; and to be implemented as a system/training throughout all the staff and management. OTHER: • Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment., • Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the organization. In addition, attendance at all scheduled training sessions and meetings is required., • Upon employment, all employees are required to fully comply with company rules and regulations for the safe and effective operation of the facilities. Employees who violate rules and regulations will be subject to disciplinary action, up to and including termination of employment. SUPPORTIVE FUNCTIONS: In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions: • Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources., • Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods., • To consistently update your knowledge and skills for the benefit of the establishment and profession. SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES: The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities: • Must be able to read and write to facilitate the communication process., • Requires good communication skills in English, both verbal and written., • Ability to learn and perform all essential job functions accurately and safely., • Ability to walk, stand and continuously perform essential functions for an extended period of time., • The ability to perform tasks requiring bending, stooping, kneeling, and walking., • Auditory and visual abilities to observe and detect signs of emergency situations., • Must be able to speak, read, write and understand the primary language(s) used in the work place. PHYSICAL ACTIVITIES AND REQUIREMENTS OF THIS POSITION: • Most work tasks are performed indoors. Temperature is moderate and controlled by facility environmental systems., • Must be able to exert well-paced ability to reach other departments of the restaurant on a timely basis., • Must be able to lift trays weighing up to 50 lbs. on a regular and continuing basis., • Must be able to bend, stoop, squat and stretch to fulfill tasks., • Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees., • Vision occurs continuously with the most common visual functions being those of near vision and depth perception., • Requires manual dexterity to use and operate all necessary equipment. QUALIFICATION STANDARDS: Education: Bachelor’s degree in Culinary Arts preferred. Experience Required: Minimum of three years of relevant experience. Licenses or Certificates: Ability to obtain and/or maintain any government required licenses, certificates or permits. INTENT AND FUNCTION OF JOB DESCRIPTIONS All descriptions have been reviewed to ensure that only essential functions and basic duties have been included. Peripheral tasks, only incidentally related to each position, have been excluded. Requirements, skills, and abilities included have been determined to be the minimal standards required to successfully perform the positions. In no instance, however, should the duties, responsibilities, and requirements delineated be interpreted as all-inclusive. Additional functions and requirements may be assigned by supervisors as deemed appropriate. Job descriptions are not intended as and do not create employment contracts. The organization maintains its status as an at-will employer. Powered by JazzHR kiC6pTE99Q

Job Description Job Title: Sous Chef Porter House Bar and Grill, opened in 2006, is located on the 4th floor of The Shops at Columbus Circle, at 59th Street. Long established as one of NYC’s top steak and seafood destination restaurants we currently have an opening for a Sous Chef for immediate hire. Our Sous Chef is responsible for working alongside our Executive Chef in managing daily kitchen operations including lunch and dinner service, private banquets, training and working with the line cooks, ordering and inventory and maintaining our high standards. 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., • Manage effectively through delegation Education and Experience Requirements: • 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 DescriptionDescription: Nami Nori is looking for an energetic and experienced Sous Chef to join our team! The ideal candidate is ambitious and motivated to provide quality food and service and comfortable acting in a leadership position. 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: • 98.5 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 Nori’s Hand Rolls Are Worth the Wait”, • And more… BENEFITS • Compensation: $70,000- $80,000, • 56 hours paid time off 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 positionRequirements: 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 Position Title: Pastry Sous Chef Salary: $70,000 to $80,000 Founded in 2005 as Hudson Yards Catering, Union Square Events is a culinary and operations leader in the hospitality industry, partnering with a diverse portfolio of best-in-class clients. We produce one-of-a-kind catered events and unparalleled dining experiences in a variety of cultural, corporate, entertainment, and private venues throughout New York City and beyond. Job Summary The Pastry Sous Chef works alongside the management team to lead and oversee a high-volume pastry operation, producing everything from mousses, cookies, quick breads, layered cakes, ice creams, Viennoiserie, and plated or buffet-style desserts to chocolate work. This hands-on role includes daily production, menu development, recipe testing, ordering and inventory oversight, and maintaining food, labor, health, and safety standards. The Pastry Sous Chef is also responsible for fostering a positive, team-oriented kitchen culture, supporting administrative and people-management responsibilities, and assuming leadership of the department in the absence of the Executive Pastry Chef. Flexibility in scheduling is required. Key Responsibilities: • Lead and support the pastry team in daily production and service execution, • Assist the Executive Pastry Chef with menu development, recipe testing, and seasonal offerings, • Ensure consistency, quality, and presentation standards across all pastry items, • Oversee production schedules, inventory, ordering, and waste control, • Train, mentor, and motivate team members while maintaining a positive kitchen culture, • Maintain sanitation, safety, and food handling standards in compliance with regulations, • Support catering, special events, and high-volume production operations, • Help manage labor efficiency and maintain smooth kitchen operations in a fast-paced environment Qualifications: • 3+ years of pastry experience in high-volume production environments, • Strong leadership, communication, and organizational skills, • Ability to multitask and perform well under pressure, • Knowledge of food safety, sanitation, and quality standards, • Reliable, detail-oriented, and team-focused, • Proficient with basic computer systems and kitchen operations, • ServSafe certification preferred, • Catering experience is a plus Apply to Union Square Events today! Union Square Events 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. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Associates at Union Square Events 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/2023/08/2023WageTransparencyRA.pdf Applications are accepted on an ongoing basis. Union Square Events maintains a drug-free workplace. Req ID: 1535726 Union Square Events Gina Barbish [[req_classification]]

Job Description 425 Restaurant by Jean-Georges is actively seeking a Sous Chef! Four Twenty Five, a Restaurant by Jean-Georges Vongerichten is a stunning fine dining experience under the Jean-Georges brand. We are actively seeking experienced hospitality professionals to join the team! Our ideal talent embodies both hospitality and a thoughtful approach to guest experiences, works well in a dynamic and fast-paced environment, and is passionate about providing superb hospitality to both our guests and our community. OVERVIEW Renowned Chef Jean-Georges Vongerichten is expanding his global restaurant empire with the launch of Four Twenty Five, a new restaurant that perfectly blends culinary excellence with architectural marvel and sustainability practices. Situated at the prestigious address of 425 Park Avenue in an L&L Holding office tower, this restaurant boasts a remarkable design by the esteemed Lord Norman Foster of Foster+Partners, a recipient of the prestigious Pritzker Prize. Four Twenty Five promises an extraordinary dining experience, featuring a main mezzanine dining level showcasing a stunning open kitchen. Enhancing its appeal, the restaurant also boasts a captivating cocktail lounge and bar, complemented by a 24-foot painting created by artist Larry Poons above the bar. POSITION SUMMARY The Sous Chef supervises the hourly kitchen team and assumes responsibility for the kitchen in the absence of the Chef de Cuisine and Executive Sous Chef. The Sous Chef will support with menu planning, menu development, and cost control as well as setting and maintaining best-in-class standards for quality and service with a focus on seasonal ingredients. The Sous Chef will support the hiring, training, development, and performance counseling of all staff within area of responsibility. ESSENTIAL RESPONSIBILITIES • Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements., • Monitor sanitation practices to ensure that employees follow standards and regulations., • Check the quality of raw or cooked food products to ensure that standards are met., • Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food., • Taking charge of kitchen opening, closing and other side duties as directed by the Chef de Cuisine., • Prepare and produce a variety of high-quality dishes as per guest orders, while following approved recipes & specifications in an accurate and timely manner, • Cook menu items in alignment with the kitchen team to deliver dishes simultaneously at appropriate time., • Maintain a thorough working knowledge of recipes, ingredients, allergens, and food presentation., • Ensure that food quality, quantity, freshness, and presentation meet company standards., • Ensure all the products and prepared items are properly labeled, dated, initialed, covered, and rotated following FIFO (first in, first out), • Maintain department cleanliness and organization, adhere to safe work and equipment practices, and follow all food safety, health and sanitation standards., • Follow all company policies, procedures, and guidelines., • Operate ethically to protect the assets and image of the company., • Performs other duties and responsibilities as per business need. KNOWLEDGE, EXPERIENCE AND SKILLS • Minimum of two (2) years restaurant management experience in an upscale, high-volume, fine dining setting, • Previous experience opening a full-service restaurant with a proven record of positive leadership, • Culinary degree and/or certificate highly desirable, • Highly developed knowledge of various culinary styles and mastery of all line levels cooking stations, able to train and instruct team on proper performance of their duties, • Exhibit superior technical and natural cooking abilities, • A professional and polished approach to leadership in a busy atmosphere, • Ability to think quickly and multi-task in a fast-paced environment, • Effective communication and interpersonal skills conducive to a productive teamwork environment. Possess leadership, team building and implementation skills., • High standards for cleanliness of workspace and service areas, • Ability to work in an ever-changing environment, • Strong work ethic and customer-focused approach, • Able to perform duties of all kitchen positions, • Valid NYC Food Handlers Certificate, • Strong knowledge of opening and closing procedures, • Proficient in Compeat and Avero, • Able to produce accurate monthly inventories, • Strong product knowledge, • Able to work independently with minimal supervision, • Must be passionate, entrepreneurial, and dedicated to success, • Ability to work a flexible schedule including days, nights, weekends, and holidays PHYSICAL REQUIREMENTS • Ability to perform the essential job functions consistently, safely, and successfully with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards., • Ability to maintain regular, punctual attendance consistent with the ADA, FMLA and other federal, state, and local standards, • Must be able to lift and carry up to 50 lbs., • Ability to stand for the entire workday., • Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the store. Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment., • Climbing steps regularly. COMPENSATION The base pay range for this position is $80,000.00-$90,000.00 a year. The determination of what a specific employee in this job classification is paid within the range depends on a number of factors, including, but not limited to, prior employment history/job-related knowledge, qualifications and skills, etc. Jean-Georges is an Equal Opportunity Employer.