Trabajos executive sous chef en New York, New York - Page 2Crear alertas

Job Description Position Title: Sous Chef Polaris Lounge-Newark Pay 12 Reports To: Salary: $68,000-$70,000 Other Forms of Compensation: 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. This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email . Job Summary 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, • 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 Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Associates at Flik Hospitality are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Req ID: 1484352 Flik Hospitality Group MARIANA SMITH [[req_classification]]

Job DescriptionDescription: Now Hiring: Sous Chef – Little Ruby’s Café (Williamsburg, Brooklyn) Salary: $70,000 + Bonus + Benefits Location: Williamsburg, Brooklyn Little Ruby’s Café, the beloved Australian-style café known for its fresh, vibrant food and welcoming neighborhood vibe, is looking for a Sous Chef to join our Williamsburg team. We’re searching for a hands-on, passionate culinary leader who thrives in a fast-paced, high-volume kitchen and takes pride in consistency, creativity, and teamwork. About the Role As Sous Chef, you’ll support the Executive Chef in all aspects of kitchen operations—from managing the line and developing staff to maintaining the high standards that define Little Ruby’s. You’ll help create delicious, beautifully executed dishes while ensuring smooth service and a positive, motivated team culture. What You’ll Do • Lead daily kitchen operations to ensure consistency, cleanliness, and quality, • Train, mentor, and motivate BOH team members, • Maintain food quality and recipe accuracy during service, • Manage inventory, ordering, scheduling, and prep organization, • Collaborate with the Executive Chef on menu development and seasonal specials, • Uphold all health, safety, and sanitation standards, • Maintain a positive, professional attitude under pressure, • Support the brand’s commitment to a fun, welcoming, and guest-focused atmosphereWhat We’re Looking For, • 2+ years of experience as a Sous Chef or lead cook in a high-volume kitchen, • Strong leadership and communication skills, • Excellent organizational and multitasking abilities, • Passion for fresh, approachable, and flavorful cuisine, • Proficiency in basic kitchen technology and systems (POS, inventory, scheduling), • Ability to work a flexible schedule — including evenings, weekends, and holidaysWhat We Offer, • Competitive salary: $70,000 + Bonus + Benefits, • Health, dental, and vision insurance, • Growth opportunities within a respected and expanding restaurant group, • Collaborative, upbeat kitchen culture where your ideas are valued Apply today and join the Little Ruby’s family! Requirements:

Job Description Position Title: Sous Chef Salary: 70,000-85,000 Other Forms of Compensation: Our Passion is Food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people! Job Summary Job Summary: Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Assists the Executive Chef with managing cost controls and control expenditures for the account, • Assists the Executive Chef with planning and creating menus, • Produces and execute catering events, • 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 Bon Appetit today! Bon Appetit is a member of Compass Group USA. Click here to Learn More about the Compass Story Associates at Bon Appetit 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 Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace. Req ID: 1489188 Bon Appetit BRYAN GONI

Job Description Schedule: Sunday - Thursday 9:00am - 5:30pm Salary: $65,000 - $80,000 a/year, depending on experience A family of companies and experiences As the leading foodservice and support services company, Compass Group USA is known for our great people, great service and our great results. If you’ve been hungry and away from home, chances are you’ve tasted Compass Group’s delicious food and experienced our outstanding service. We have over 284,000 US associates who work in award-winning restaurants, corporate cafes, hospitals, schools, arenas, museums, and more in all 50 states. Our reach is constantly expanding to shape the industry and create new opportunities for innovation. Join the Compass family today! great people. great services. great results. Each and every individual plays a key role in the growth and legacy of our company. We know the next big idea can come from anyone. We encourage developing and attracting expertise that differentiates us as a company as we continue to raise the bar. Job Summary: The Sous Chef supports in executing elevated, executive-level corporate catering within a fast-paced, high-volume drop-off operation for Martin & Fitch Catering. This role leads daily kitchen production to ensure consistency, refined presentation, and on-time delivery, while managing prep schedules, inventory, and back-of-house staff. Working closely with logistics and culinary leadership, the Sous Chef maintains strict food safety standards, adapts quickly to changing demand, and upholds brand quality in a deadline-driven corporate environment. Desired Skills: • 5+ years of professional culinary experience, including a minimum of 2–3 years in a Sous Chef or senior leadership role, • Proven background in executive-level corporate catering, premium drop-off service, luxury events, or high-end commissary operations, • Demonstrated ability to execute refined, presentation-driven menus at scale while maintaining consistency and brand standards, • Advanced knowledge of production planning, recipe scaling, and batch execution for complex, multi-menu daily service, • Experience leading, coaching, and holding teams accountable in deadline-driven, high-expectation environments, • Exceptional attention to detail in portioning, packaging, labeling, and visual presentation appropriate for executive clients, • Strong command of food safety, sanitation, and HACCP protocols; ability to enforce standards consistently across teams, • Proven experience managing inventory, par levels, ordering, and food cost controls with a strategic approach to waste reduction, • Ability to anticipate operational challenges and proactively adjust staffing, prep schedules, and workflow to meet exact delivery timelines, • Highly organized with excellent time-management and prioritization skills, • Clear, professional communication skills with the ability to collaborate cross-functionally with culinary leadership, logistics, and client-facing teams, • Professional presence and discretion consistent with executive-level corporate environments, • Flexibility to work early mornings, weekdays, and weekends as business needs require Preferred Qualifications: • Experience supporting C-suite, board-level, or high-profile corporate clients, • Background in fine dining, contract foodservice management companies, luxury hospitality, or chef-driven catering brands, • Culinary degree or formal culinary training, • ServSafe Manager certification, • Experience working in multi-unit, large-scale corporate foodservice or premium catering operations, • Familiarity with allergen management, dietary accommodations, and specialized corporate client requirements, • Proficiency with kitchen management systems, inventory software, or production tracking tools, • Demonstrated contribution to process improvement, operational efficiencies, or quality assurance initiatives Apply to Compass Group today! Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Compass Corporate maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Corporate are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. Req ID: 1479343 Canteen Leticia Pinon [[req_classification]]

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 Bergen Community College is accepting applications for adjunct positions in the division of Business, Arts and Social Sciences for Spring 2026. Below are the disciplines we are currently hiring for and the requirements for each. Hotel Restaurant Management Department: The mission of the hotel and restaurant management program at Bergen Community College is to provide the knowledge and skills needed in the rapidly expanding hotel and restaurant industry. The goal of the hotel restaurant management program is to develop 21st century culinary and hospitality professionals through high quality practical, theoretical, and analytical course work. The program emphasizes culinary arts, catering, and hospitality and lodging. Students pursue their studies through active learning and mentoring opportunities with a focus on leadership, critical thinking, personal growth as well as interaction with industry professionals both in class and in their chosen field. Through the externships, the program prepares students to become leaders with the ability to shape the future of the hospitality and culinary industry. The program offers concentrations in the following areas including culinary arts, baking and pastry arts, catering and event planning, and hospitality/lodging. Courses and Requirements: Hotel Restaurant Management (Culinary Arts) Seeking a passionate and experienced culinary professional to join our faculty as an Adjunct Instructor in Culinary Arts. This position is perfect for an industry expert eager to share their knowledge and skills with aspiring chefs. Candidates must be capable of teaching both hands-on and theoretical courses in culinary arts, including food preparation, presentation, and kitchen management. The selected candidate will guide students in fundamental and advanced cooking techniques, sanitation, and industry best practices. Seeking an experienced culinary professional to teach charcuterie, butchering, and garde manger techniques as an adjunct instructor. This role is ideal for a skilled artisan passionate about traditional and modern methods of meat curing, fabrication, and cold kitchen preparation. Minimum Requirements: * Associate degree in Culinary Arts, Culinary Management, Hospitality, or a closely related field. * At least 5 years of recent, full-time professional experience in the culinary industry, with demonstrated expertise in charcuterie, butchering, and garde manger. * Strong knowledge of food safety and sanitation standards (ServSafe or equivalent certification required). * Ability to teach both practical, hands-on techniques and theoretical aspects of culinary arts. * Effective communication skills and a demonstrated ability to work with a diverse student population. Preferred Qualifications: * Bachelor’s degree or higher in Culinary Arts, Hospitality Management, or a related field. * Teaching experience at the college or professional training level. * Recognized certifications from industry organizations (e.g., American Culinary Federation certifications). * Experience in kitchen management, menu development, or food entrepreneurship. * Passion for mentoring and training aspiring culinary professionals. Hotel Restaurant Management (Pastry Arts) Seeking a talented and experienced pastry artist specializing in hyper-realistic cake decorating and food design to join our adjunct faculty. This position is ideal for a skilled professional passionate about teaching innovative cake sculpting, advanced sugar artistry, and food aesthetics. Required: Five (5) years experience in a high volume, recognized NYC food establishment or other as an executive pastry chef, pastry chef, Sous pastry chef, bakery production manager or other related position. Experienced in cake decorating and tempering chocolate is a must. Preferred: Bachelor’s Degree in Hospitality Management, Hotel-Restaurant Management, Culinary/Pastry Arts or equivalent. Rates and Benefits: • Adjunct rates range from $922 to $960. The pay rates are $938 a credit for adjuncts who have obtained an Associates, $950 for a Bachelor's and $960 for a Master's., • Tuition Waiver for BCC courses for themselves or their dependents

Job Description SUMMARY DESCRIPTION: Arlo Hotels an independent lifestyle hotel is now actively seeking a dynamic Junior Sous Chef. Are you someone whoispassionateaboutpeople,drivenby purpose, andcleverin your approach? If so keep on reading!! Here atArlowe strive to create a sense of awe that leaves those we touch wanting more”….. The Junior Sous Chef supports the Executive Sous Chef while providing day-to-day leadership over the line cooks. This hybrid role combines hands-on culinary execution with supervisory responsibilities, serving as a key link between hourly staff and management. The Junior Sous Chef is expected to uphold high standards, reinforce kitchen discipline, and drive consistency and quality across all stations, including banquet and event execution. RESONSIBILITIES AND AUTHORITIES: PRE-SERVICE * Arrive early to inspect kitchen readiness and station setups. * Support the senior chefs with pre-shift line checks and temperature logs. * Ensure mise en place is complete and up to standard at all stations. * Verify par levels and communicate shortfalls to the senior chefs. * Review prep lists with cooks and ensure timely completion. * Assist in banquet prep, ensuring timelines and specs are met for upcoming events. DURING SERVICE * Actively work a line station as needed and lead by example in speed, accuracy, and cleanliness. * Maintain clear and respectful communication with the kitchen team and leadership. * Conduct real-time quality checks on dishes and garnishes. * Assist the senior chefs with problem-solving and station support as needed. * Support execution of banquet events, ensuring food is prepared and presented according to event specs and timelines. * Coordinate with the banquet captain or FOH manager during service for timing and last-minute changes. POST-SERVICE * Ensure all stations are cleaned, organized, and properly broken down. * Review closing checklists and verify tasks are completed to standard. * Provide feedback to line cooks on performance and reinforce improvement areas. * Assist with prep for the following day based on business volume and banquet schedules. * Participate in post-event breakdown and ensure banquet areas are reset properly. LEADERSHIP & SUPERVISION * Supervise line cooks in the absence or direction of the senior chefs. * Train, coach, and onboard new cooks under the guidance of the senior chefs. * Monitor adherence to recipes, portioning, and plating standards. * Help maintain a respectful, professional kitchen culture rooted in accountability. * Support disciplinary processes when standards are not met, in collaboration with leadership. OPERATIONAL TASKS * Conduct daily cooler and dry storage checks for cleanliness and rotation (FIFO). * Assist with food safety compliance: temperature logs, labeling, and cleanliness. * Monitor station readiness during high-volume periods, banquets, and holidays. * Support inventory counts, ordering prep, and stock rotation as directed. * Review BEOs (Banquet Event Orders) to plan ahead for staffing, prep, and execution. BEHAVIORAL EXPECTATIONS * Maintain a solutions-first, proactive mindset. * Communicate effectively with both leadership and peers. * Stay calm and composed under pressure; model professionalism. * Uphold and enforce all safety and sanitation protocols. * Be punctual, prepared, and in full uniform daily. REQUIREMENTS: * 3+ years of line cook experience in a comparable high-volume kitchen. * Proficiency in every station and deep understanding of kitchen operations. * Food Handler’s Certificate (or equivalent ServSafe certification). * Strong knife skills, equipment knowledge, and organizational habits. * Ability to lift up to 50 lbs and remain on feet for extended periods. SALARY: • $70,000 - $75,000

Job Description Sous Chef at WS New York WS New York, is a multi-level restaurant and bar, serving Contemporary American cuisine showcasing innovative and quality offerings. Join our team as a Sous Chef and bring your leadership and teamwork experience to a clean and professional work environment. Qualified individuals should possess a strong attention to detail, organization and cleanliness. You will be working with a top-tier team in a professional and creative environment. This position is ideal for someone with the desire to be a part of a new restaurant group with ambitions for growth and job advancement in the F&B industry. Responsibilities: • Plans, organizes, schedules, reviews and evaluates the work of assigned staff., • Assists with training and continuing education of staff as directed by the Executive Chef and Chef de Cuisine., • Meets with the chefs and kitchen team to ensure smooth running of all kitchen activities, goals, and operations., • Ensures that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature., • Actively participates in the positive relationship between FOH, Bar and BOH teams by maintaining steady stream of communication with entire leadership team and staff., • Ensures that staff is trained in all aspects of kitchen operations, equipment utilization, safety procedures, portion control and correct plating and presentation., • Assists in development and creation of menus to continuously improve The WS New York offerings., • Assist with the establishment and maintenance of working budget and adherence to food cost goals set by Executive Chef and Chef de Cuisine., • Participate in management meeting with FOH leaders to discuss service goals, PON Guest (People of note), menu changes, and unusual guest requests or dietary restrictions., • Communicate and explain clearly the expectations of WS New York and the quality standards., • Audit kitchen space for compliance of health department requirements of food safety and staff hygiene., • Follow and enforce all guidelines in the WS New York Kitchen Manual., • Inspects line stations, facilities, ingredients, and all dish components for quality assurance before and during service to ensure a successful execution of the menu., • Creates cooking instructions and plans for Tournants., • Supervise the storage of perishable and nonperishable ingredients to comply fully with health department requirements and company standards of labeling, time, and temperature., • Ensure adherence to safety and emergency procedures to protect staff, guests, and property., • Report any maintenance deficiencies in a quick and timely way., • Resolve guest complaints/queries satisfactorily., • Maintain thorough understanding of industry and stays abreast of industry trends., • Demonstrate courteous and cooperative behavior when interacting with public and staff; acts in a manner that promotes a harmonious and effective workplace environment., • Ensure that The WS New York brand and standards are always met., • Coach and develops Chef de Parties as cooks and train them at their stations., • Expedites food and step in for Kitchen Manager as needed, • Receive and accounts for goods coming into the kitchen., • Maintain positive relationship with vendors., • Leads kitchen staff in inventory, ordering, and stocking of necessary ingredients., • Leads and organize regular deep cleaning and maintenance of kitchen areas and equipment., • 2+ years of Sous chef experience in a Fine Dining and/or high-volume establishment, • Knowledge of best practices for training kitchen staff, • Understanding of various cooking methods, ingredients, procedures and equipment’s., • Positive attitude, a sense of responsibility and ownership of the position, • Detail-oriented with strong communication skills, • Team-oriented with a strong sense of punctuality and reliability, • Demonstrate a sense of urgency and strong work ethic in order to keep up with high volume, • Act as a dynamic and motivated individual who understands the WS New York vision and execute it consistently to the highest level, • Demonstrate the culture that WS New York will be a respectful environment of equality and non-discrimination, • Be able to lift and carry at least 50 pounds, • Be comfortable with repetitive motions (such as walking, bending and standing) for long periods of time, • 2 years fine dining and restaurant experience is a plus, • Attention to detail WS New York 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 DescriptionBenefits: • 401(k), • 401(k) matching, • Dental insurance At Savory, we have a common thread that resonates through everything we do: PASSION! We are passionate about the creation of our menus, where our food comes from, and, most importantly, were passionate about our people and the hospitality we show to our clients, our vendors, and each other. Our rapid growth has prompted us to seek qualified individuals that will add a positive impact to our team and help shape the future of Savory. About the role We are seeking creative and experienced Sous Chefs to join the Savory team! Our ideal candidate will anticipate and address the needs of the company and our client partners with a focus on team management, quality control, presentation and plating, and delivering high-end final products. This role reports to and works closely with our Executive Chef to maintain Savorys standards of exceptional quality in our product and exemplify internal hospitality in their leadership skills. Our ideal candidate has proven experience as a Sous Chef at a restaurant or with a catering group and will anticipate and address the needs of the company and our clientele with a heavy focus on hospitality, exceptional quality, service, health and safety standards, and team growth. This role is a key addition to our growing team. Here are some examples of the primary responsibilities of our Sous Chefs: • Plan and direct food preparation and culinary activities under the guidance of the Executive Chef, • Produce menu items of exceptional quality, • Maintain a high-volume production schedule by ensuring the operation is efficient, cost-effective, and profitable, • Support in the preparation and design of all menus, • Manage and train kitchen staff; support in establishing working schedules and assessing team performance, • Assume the role of Executive Chef in their absence, • Order supplies and complete monthly inventory, • Resourcefully solve employee and guest issues, understanding when to escalate, • Comply with and enforce all sanitation and safety regulations, • Approve and manage time clocks Your experience should show us the following: • 3+ years of experience as a sous chef, CDC, or high-level cook, • Excellent record of kitchen management, • Understanding of various cooking methods, ingredients, equipment, and procedures, • Ability to identify and solve problems efficiently, • Capability to delegate multiple tasks, • Strong communication and leadership skills, • Knowledge of current cooking trends and best practices, • Proficiency with Microsoft Office (Teams, Outlook, Excel, Word), • Capability to maintain a stationary position, often standing for prolonged periods in varying temperature conditions, • Ability to lift up to 50lbs, ability to repeatedly lift up to 25lbs, • DOH Food Handlers certificate preferred, • Competitive salary ($65,000.00 - $80,000.00) commensurate with experience, • Company-sponsored medical plans, including health, dental, and vision insurance for all full-time employees, • Unlimited PTO, • 401K matching program, • Flexible Spending Account (FSA) and transit enrollment

Job Description Salary: $77,700.00 - $79,200.00 Other Forms of Compensation: N/A What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary Job Summary: Working as the Overnight Sous Chef, you will be responsible for the successful night operation of the Culinary Department for Capital One Lounge, JFK. You will assist in the supervision, preparation, and cooking of various food items, developing menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Assists the Executive Chef with managing cost controls and control expenditures for the account, • Assists the Executive Chef with planning and creating menus, • Produces and execute catering events, • A.S. or equivalent experience, • Some progressive culinary/kitchen management experience, depending upon formal degree or training, • Catering experience a plus, • Ability to function overnight on the graveyard shift and the flexibility to work on weekends and/or holidays, • 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 Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Associates at Flik Hospitality are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Req ID: 1481466 Flik Hospitality Group Steven Goldberg [[req_classification]]

Job Description AVI Foodsystems is looking for an energetic and optimistic leader to fill the role of Sous Chef, Full-time in New York City, NY. This position earns $28.00 per hour. Founded in 1960, AVI Foodsystems has evolved into one of the most respected and trusted food service companies in the nation. Providing comprehensive food services with a focus on the highest quality and freshest ingredients, impeccable service and total value is the reputation we have earned and live up to everyday. Duties & Responsibilities: • Prepare meals and food to meet specifications in a timely manner, • Properly measure kitchen ingredients and food portions, • Ensure kitchen staff adhere to set standards, procedures, rules and sanitation requirements, • Use kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation, • Manage the kitchen inventory and ensure supplies are fresh and of high quality, • Ensure proper food temperatures when cooking and proper storage afterward, • Keep the workstation and kitchen equipment clean, organized and sanitized, • Culinary degree preferred, • Two or more years of experience in a culinary lead role, • Experience in a high volume catering environment preferred, • Ability to build relationships by actively listening and responding to the client’s needs, • Adaptable to changing business conditions AVI is proud of its team members and appreciates the hard work, loyalty and committed service they provide every day, which is why we offer the following: • A family culture and atmosphere, • Competitive compensation, • Health, dental, vision, and life insurance for full-time team members, • 401(k) with generous company match, • Paid vacations and holidays

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

Job Description Independent Hospitality brand with locations both in the US and abroad is seeking a Head Chef or CDC to oversee the newest project in NYC. The concept is heavily focused on ingredient driven, sustainable cuisine The Head Chef/CDC is the lead of the kitchen, all kitchen staff report to the Head Chef. The Head Chef/CDC is directly responsible for every dish that leaves the kitchen. Working closely with the sous chefs, pastry chef, line staff, prep staff, and kitchen porter to ensure the restaurant’s vision is produced to spec standards. Communication with the Corporate Executive Chef and executing on the line is a core function of the position. It is important the Head Chef is capable of motivating the team while still able to professionally maintain a business focused perspective to appropriately discipline employees as needed. While collaboration is a key component of the role, changes and creative direction need to be communicated and agreed upon by the Corporate Executive Chef. The Head Chef should efficiently execute day to day service and ensure all dishes are leaving the kitchen at their best. General Scope: Supervise and manage all kitchen staff, achieving operational pars while maintaining agreed upon standards. Working alongside Executive Chef to execute culinary vision. Ensure staff are appropriately trained and have all the tools and equipment needed to effectively execute their job function. Proactively ensuring staff under Sous Chef’s supervision are monitored and guided to effectively produce consistent high caliber food in a clean and safe work environment. Responsible for meeting all standards on: · daily prep and organization, · cleanliness of the kitchen, · line cook and prep cook execution, · effective time management throughout the kitchen. Required job functions: · maintain agreed upon cost margins for labor and other BOH COGS, · attending mandatory trading meetings/calls, · execute regular performance reviews and open blend sessions, · utilizing and managing group wide inventory and stock management systems, · creation, management, and adherence to SOPs, · managing inventory and maintenance of BOH equipment, tools, and regular scheduled maintenance services, · work in collaboration with HR in the sourcing, on-boarding, hiring, firing, and disciplinary actions, · participation and contribution to group PR and marketing initiatives, · addressing and adapting to the special needs of our VIP client, artists, partners, and directors, · lead and maintain agreed upon group sustainability initiatives, · foster and maintain purveyor relationships, · effective and continuous communication with chefs and staff, · effective communication and execution on ordering needs, · executing R&D and costing of planned projects in consultation with the Corporate Executive Chef, · ensuring the following shifts are operationally spec’d prior to checking out, · cooking on the line when needed, · deep understanding of all items on the menu with the ability to safely identify and modify allergy restrictions, · deep understanding of all menu methods and recipes for both front of house and back of house training, · effectively monitoring product received from purveyors to meet the brand standards, · event planning, costing, production, execution, and prep, · ensuring staff are appropriately trained and executing to spec, · understanding of food costing, · ensuring checklists are being effectively completed by staff, · hold and attend mandatory meetings, · professional and courteous workplace conduct and etiquette, · holding all staff accountable to consistent production and efficiencies, · monitoring and holding staff accountable to the schedule, · communicating staff deficiencies with management and executing appropriate disciplinary actions, · leading by example by demonstrating good technique, exemplary behavior, knowledge, and positive attitude. Physical Requirements · Must be able to stand for extended periods of time, · Must be able to lift 30 lbs, Must be able to perform repetitive bending, stooping, twisting, and lifting of products and supplies

Job Description Morrison Living is hiring immediately for a full time SOUS CHEF position. • Location: Harbor House - 110 Meisner Avenue, Staten Island, NY 10306, • Schedule: Full time schedule. Days may vary,11:00 am - 7:00 pm. Must work weekends. More details upon interview., • Requirement: Cooking and Food Service experience in healthcare is required. ServSafe Certification is a plus., • Pay Range: $25.00 per hour to $27.00 per hour. WHAT'S IN IT FOR YOU A fun work environment, robust benefits package, great team members, and a career with one of the top hospitality companies in the nation. You'll work with a talented and supportive team that makes a real impact in the lives of those we serve. YOU'D MAKE A GREAT ADDITION TO OUR TEAM Our culinary team is the core of our business. If you enjoy creating memorable experiences and are passionate about hospitality and culinary excellence, you will be a great addition to the Morrison Living team! 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., • 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 Morrison Living is a member of Compass Group. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. 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. Morrison Living 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.

Job Description Salary: $70,000 - $75,000 At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. 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 Chartwells Higher Education today! Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Req ID: 1487222 Chartwells HE KRISTINA MCCARTHY [[req_classification]]

Job Description Position Title: Sous Chef Salary: $85,000 - $95,000 Other Forms of Compensation: Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to Work, This is R/A ! Job Summary The Sous Chef role is an opportunity to contribute to one of New York’s most distinctive dining environments, where French gastronomy meets the craftsmanship and artistry of Roman and Williams. At La Mercerie, the kitchen is not separate from the dining room or the adjacent Guild, it is part of a complete ecosystem where cuisine, design, and retail intersect. The Sous Chef will play a vital role in bridging tradition and innovation, supporting the Executive Chef and Executive Sous Chef in leading the brigade, and ensuring that every dish served reflects the soul of La Mercerie: refined, elegant, and deeply connected to the larger cultural experience. As Sous Chef, you will oversee the daily operations of the kitchen in collaboration with senior culinary leadership, while serving as an inspiring presence for the back-of-house team. You will balance discipline with creativity, ensuring each plate is executed with precision, every station is organized and safe, and the culinary team is motivated to uphold the traditions of French cuisine while embracing innovation. This role requires strong leadership on the floor, cross-functional collaboration with retail and hospitality teams, and a passion for elevating both craft and guest experience. Key Responsibilities • Supervise daily food preparation, cooking, and plating, ensuring every dish reflects French culinary traditions with precision and artistry., • Lead, train, and support the brigade to maintain consistency, efficiency, and discipline across all kitchen stations., • Maintain the highest standards of organization, cleanliness, and food safety in the kitchen., • Collaborate with the Executive Chef and Executive Sous Chef on seasonal menu development, specials, and signature dishes., • Work in partnership with the retail and Guild teams to align menu offerings with the larger Roman and Williams vision., • Oversee inventory, ordering, and product quality, assisting in managing food costs while preserving excellence and sustainability., • Step into leadership responsibilities in the absence of senior chefs, ensuring continuity of operations and culture., • Contribute to an environment where culinary tradition, craftsmanship, and innovation exist side by side.Preferred Qualifications, • Culinary degree or equivalent professional training., • At least 3 years of culinary experience, with 1 or more in fine dining French cuisine., • Solid foundation in classic French techniques and seasonal, high-quality ingredients., • Versatility across kitchen stations, with the ability to adapt quickly to the pace of service., • Strong leadership and communication skills with a collaborative, disciplined approach to team development., • ServSafe or HACCP certification preferred. Restaurant Associates is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Associates at Restaurant Associates are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Restaurant Associates maintains a drug-free workplace. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. Req ID: 1491348 Restaurant Associates Michael Abbey [[req_classification]]

Job DescriptionWe are currently hiring for multiple locations in NYC and Englewood Cliffs, NJ. Help in the preparation and design of all food Produce high quality plates both design and taste wise Ensure that the kitchen operates in a timely way that meets our quality standards Fill in for the Executive Chef in planning and directing food preparation when necessary Resourcefully solve any issues that arise and seize control of any problematic situation Manage and train kitchen staff, establish working schedule and assess staff’s performance Order supplies to stock inventory appropriately Comply with and enforce sanitation regulations and safety standards Maintain a positive and professional approach with coworkers and customers Responsibilities: - Help in the preparation and design of all food and drinks menus. - Produce high quality plates both design and taste wise. - Ensure that the kitchen operates in a timely way that meets our quality standards. - Fill in for the Executive Chef in planning and directing food preparation when necessary. - Resourcefully solve any issues that arise and seize control of any problematic situation. - Manage and train kitchen staff, establish working schedule and assess staff’s performance. - Order supplies to stock inventory appropriately. - Comply with and enforce sanitation regulations and safety standards. - Maintain a positive and professional approach with coworkers and customers. Requirements: - 2+ years of experience as a Sous Chef. - Understanding of various cooking methods, ingredients, equipment and procedures. - Excellent record of kitchen and staff management. - Accuracy and speed in handling emergency situations and providing solutions. - Familiar with industry’s best practices. - Working knowledge of various computer software programs (MS Office, restaurant management software, POS). - BS degree in Culinary science or related certificate would be a plus.

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 Position Title: CHEF, SOUS SR - NEW YORK, NY Pay Grade: 13 Salary: 70000 - 85000 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 . Job Summary Working as the Senior Sous Chef, you will be responsible for assisting in the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may be responsible for the supervision of hourly associates and working with the Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Assists the Executive Chef with managing cost controls and control expenditures for the account, • Assists the Executive Chef with planning and creating menus, • Produces and execute catering events, • Rolls out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications: • A.O.S. Degree in Culinary Arts or culinary certificate and required experience, • Some progressive culinary/kitchen management experience, depending upon formal degree or training, • Catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences helpful, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in patient satisfaction programs/activities, • ServSafe certified - highly desirable Apply to Eurest today! Eurest 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. Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis. 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.

Job Description Salary: $77,700.00 - $79,200.00 Other Forms of Compensation: N/A What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary Job Summary: Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Assists the Executive Chef with managing cost controls and control expenditures for the account, • Assists the Executive Chef with planning and creating menus, • Produces and execute catering events, • 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 Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Associates at Flik Hospitality are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Req ID: 1485702 Flik Hospitality Group Steven Goldberg [[req_classification]]

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 Join the opening team behind four bespoke, destination restaurant and bar concepts at the Kimpton Era: a street-level Latin Restaurant & Taqueria, an upscale NY Brasserie, an all-day coffee and cocktail lounge, and an Asian izakaya with 360-degree views of Rockefeller Center and Radio City. Summary: The Sous Chef is responsible for ensuring the highest standards of culinary excellence by overseeing kitchen operations, supervising staff, and collaborating with the head chef to maintain quality. The Sous Chef contributes to the overall success of the kitchen, providing leadership in a fast-paced and dynamic culinary environment. Responsibilities: • Partner with Executive Chef to execute and oversee the preparation of high-quality dishes., • Coordinate and supervise kitchen staff, ensuring proper workflow and delegation., • Maintain a clean and organized kitchen environment., • Ensure consistency in food quality, presentation, and adherence to culinary standards., • Conduct regular taste tests and evaluations to maintain excellence., • Recruit, train, and mentor kitchen staff on cooking techniques, safety, and sanitation., • Foster a culture of continuous learning and development., • Oversee the timely and accurate preparation of menu items during service., • Manage inventory levels and order supplies as needed., • Implement cost-control measures to optimize kitchen expenses., • Ensure compliance with health and safety regulations., • Collaborate on special events, catering, and kitchen-related projects., • Address kitchen-related challenges promptly and effectively, • 3+ years proven experience as a Sous Chef or senior kitchen role., • Strong knowledge of culinary techniques and flavor profiles, • Timekeeping and Scheduling, • Knowledge of food safety and health regulations, • Customer-centric, • Ability to effectively handle employee relations., • Acute business & financial acumen, • Knowledge of regulatory compliance requirements with wage & hour, scheduling, etc., • Ability to thrive in a fast-paced, high-pressure kitchen environment., • Ability to work flexible hours, including evenings, weekends, and holidays. Employment Transparency It is our policy to provide equal employment opportunities to all employees and applicants for employment without regard to race, color, creed, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and related medical conditions), gender identity or gender expression (including transgender status), sexual orientation, marital status, military service and veteran status, physical or mental disability, protected medical condition as defined by applicable state or local law, genetic information, or any other characteristic protected by applicable federal, state, or local laws and ordinances. We will endeavor to make a reasonable accommodation to the known limitations of qualified applicants and employees with a disability pursuant to the Americans with Disabilities Act and any applicable state and local laws, unless the accommodation would impose an undue hardship on the operation of our business. If you believe you require such assistance to apply for a position or to participate in an interview, please contact the Human Resources department. Please note this job posting is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities, including essential job functions, may change at any time with or without notice, to the extent permitted by applicable law.

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

Job DescriptionCompany Description Chef Daniel Boulud’s renowned restaurant delights the senses with elegant ambiance, gracious service and delectable menus in the heart of Manhattan’s Upper East Side. This Relais & Châteaux member’s award winning contemporary French cuisine is inspired by the seasons and accompanied by world class wines. The distinctive setting boasts contemporary furnishings and finishes atop the restaurant’s grand neo classical architecture. DANIEL offers the Bellecour Room for private dining and a warm and welcoming Bar & Lounge where guests enjoy creative cocktails, à la carte dining and sumptuous late night desserts. Job Description The Dinex Group, management company of Chef Daniel Boulud, is looking for a Sous Chef to assist in all daily BOH operations for its Michelin Star flagship, Restaurant DANIEL. The Sous Chef is responsible for supervising the production of food at all stations, assisting the cooks when needed, as well as supporting the Executive Chef in all aspects of cost control. The Sous Chef will be expected to order and inspect for quality all food and beverage items necessary for the production of the finished menu items. They must have the ability to work effectively in a team environment and maintain food quality and restaurant standards. Candidates should also expect to oversee food production for all station, track food costs as requested, ensure that employees keep waste to a minimum, and recognize the importance of employee morale and help to maintain it. The Dinex Group LLC is an equal opportunity employer. The Dinex Group does not discriminate on the basis of race, color, creed, religion, gender, gender identity or expression (including transgender status), sexual orientation, marital status, veteran status, national origin, ancestry, age, disability, genetic information, citizenship status or any other characteristic protected by applicable federal, state or local law. Qualifications Previous supervisory role and a culinary training degree preferred. Strong English, French and Spanish communications skills are a plus. Additional Information Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Dining Discounts, Wellness Program

Job Description Salary: 60000 to 68000 Other Forms of Compensation: What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary Job Summary: Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Assists the Executive Chef with managing cost controls and control expenditures for the account, • Assists the Executive Chef with planning and creating menus, • Produces and execute catering events, • 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 Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Associates at Flik Hospitality are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Req ID: 1486190 Flik Hospitality Group Shane Tirpak [[req_classification]]

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

Job DescriptionJob Title: Kitchen Manager/Sous ChefLocation: Fort Lee, NJ Job Overview:We are seeking a dedicated and passionate Kitchen Manager/Sous Chef to lead our culinary team in a fast-paced, high-quality dining environment. This role requires a strong leader with excellent culinary skills and a passion for delivering exceptional food experiences. The Kitchen Manager/Sous Chef will oversee kitchen operations, ensuring the preparation of high-quality dishes while maintaining a clean, safe, and efficient kitchen environment. Key Responsibilities: • Supervise and coordinate kitchen staff to ensure smooth daily operations., • Ensure the timely and high-quality preparation and presentation of all menu items., • Oversee inventory management, including ordering, storing, and tracking kitchen supplies and ingredients., • Ensure compliance with food safety, sanitation, and health regulations., • Train, mentor, and develop kitchen staff, promoting teamwork and skill development., • Assist in menu development, including contributing ideas for new dishes and specials., • Manage food cost and portion control to ensure profitability while maintaining quality., • Assist with the preparation and plating of dishes during peak hours., • Oversee kitchen cleanliness, ensuring all kitchen areas meet company standards for sanitation and safety., • Maintain communication with front-of-house staff to ensure seamless service., • Work with the Executive Chef to implement and uphold kitchen policies and procedures., • Handle any kitchen-related issues or concerns, including troubleshooting equipment or food preparation challenges.Qualifications:, • Proven experience as a Sous Chef, Kitchen Manager, or in a similar leadership role in a high-volume kitchen., • Culinary degree or equivalent professional cooking experience preferred., • Strong knowledge of kitchen equipment, food safety standards, and inventory management., • Exceptional leadership, organizational, and communication skills., • Ability to multitask and perform well under pressure in a fast-paced environment., • Creative with a passion for delivering high-quality and innovative dishes., • Ability to motivate and lead a team effectively., • Flexibility to work nights, weekends, and holidays as needed.Benefits:, • Competitive salary, • Health, dental, and vision insurance options, • Paid time off and holidays, • Opportunities for growth and career advancementIf you are an experienced Kitchen Manager/Sous Chef who thrives in a fast-paced, team-oriented environment and is dedicated to delivering exceptional culinary experiences, we would love to hear from you. Apply today to join our team in Fort Lee, NJ.

Job Description Salary: $75,000 - $80,000 Other Forms of Compensation: Benefits Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to Work, This is R/A ! Job Summary As a Sous Chef for Restaurant Associates, you'll support a variety of culinary services for our premier client portfolio. We'll rely on your creativity and technical skills to uphold the R/A brand standards, starting with delicious! Outstanding hospitality, relationship building and leadership skills are essential to success in this role. This position offers a desirable Monday through Friday schedule with daytime hours flexing between 6am- 5pm based on business needs. Key Responsibilities: • Supervise, prepare and cook various food items, • Develop daily menu items, their preparation and garnishment, • Assist the Executive Chef with managing cost controls and control expenditures for the account, • Menu creation, • Manage a team of hourly associates, • Roll out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications: • Three to five years of related experience, • Some progressive culinary/kitchen management experience, depending upon formal degree or training, • Strong batch cooking experience/ high volume, complex foodservice operations experience, • 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, • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Apply to Restaurant Associates today! Restaurant Associates is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Restaurant Associates maintains a drug-free workplace. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. Req ID: 1485293 Restaurant Associates SABRINA VERA [[req_classification]]

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

Job Description Position Title: Chef de Cuisine Salary: $110,000 - $120,000 Other Forms of Compensation: Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to Work, This is R/A ! Job Summary We are seeking a talented and accomplished Chef de Cuisine to join the culinary leadership team at Marcel, the new cultural destination from Roman and Williams in partnership with Sotheby’s, located in the iconic Breuer building on Madison Avenue. Marcel is more than a restaurant—it is a multi-faceted experience with multiple outlets. Together, these outlets form a destination where cuisine, design, art, and hospitality converge. Working in close collaboration with Chef Partner Marie-Aude Rose and the Executive Chef, the Chef de Cuisine will lead day-to-day kitchen operations with a focus on excellence, precision, and creativity. The ideal candidate will bring strong technical skill and leadership, balancing classic French techniques with modern sensibility. This is a hands-on, knife-in-hand role, leading from the line and inspiring the team through mentorship and example. What you’ll do: * Oversee all kitchen operations and service execution across Marcel’s mulitple outlets. * Lead the culinary team with a focus on consistency, quality, and refinement in every dish * Collaborate with Chef Marie-Aude Rose and the Executive Chef on menu development, seasonal updates, and creative programming * Train, mentor, and develop the back-of-house team to uphold Marcel’s culinary and service standards * Maintain rigorous systems for prep, production, and service flow, ensuring precision and efficiency * Oversee inventory, purchasing, and cost controls while protecting product integrity * Lead by example during service, ensuring timing, presentation, and guest satisfaction meet exacting standards * Partner with Roman and Williams Guild and Sotheby’s teams to integrate culinary storytelling into the larger cultural experience * Enforce all food safety, sanitation, and ServSafe standards with consistency and discipline What we’re looking for: * 5+ years of progressive culinary leadership in fine dining or luxury hospitality, including experience as a Sous Chef or Chef de Cuisine * Mastery of French cuisine and techniques with a refined, modern approach to menu creation * Proven success in leading a high-volume kitchen while maintaining precision and artistry * Strong leadership and mentoring skills, with the ability to build a cohesive, motivated team * Excellent organizational and communication skills, with a collaborative, solution-oriented mindset * Financial acumen in food cost management, purchasing, and forecasting * Culinary degree or equivalent professional background * ServSafe and/or HACCP certification preferred * A passion for elevated hospitality, craftsmanship, and the seamless fusion of cuisine, culture, and design This is a rare opportunity to help define the culinary identity of one of New York’s most anticipated openings. As Chef de Cuisine at Marcel, you will play a vital role in bringing to life a destination where refined French cooking, old-school hospitality, and modern artistry coexist in perfect harmony. 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. Associates at Restaurant Associates are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Restaurant Associates maintains a drug-free workplace. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. Req ID: 1488505 Restaurant Associates Michael Abbey [[req_classification]]

Job Description Catch has an excellent career opportunity for individuals that have a true passion for food and an unrelenting drive to provide exceptional guest service and hospitality Sous Chef – New York, NY Essential Duties and Responsibilities: • Assist Executive Chef with ensuring excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style, • Management of all back of house staff in a high volume kitchen, including ongoing training, development, and follow up, • Achieve or exceed budgeted labor and other cost centers through proper planning and execution, • Assist in overseeing weekly and monthly inventories, and ordering of food and supplies, • At least 2 years of Culinary Management experience in high volume, fine dining restaurants, • Strong knowledge and attention to detail on back of the house operations including: staff supervision, inventory controls and food/labor cost, and product quality, • Strong communication, leadership, and conflict resolution skills, • Stable and progressive work history; Strong work ethic, • Extensive and well-rounded training program, • Continued career development and growth opportunities, • Multiple health benefit plans to suit your needs, • Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k), • Paid sick leave, • Paid vacation EOE

Job DescriptionCompany Description Chef Daniel Boulud’s renowned restaurant delights the senses with elegant ambiance, gracious service and delectable menus in the heart of Manhattan’s Upper East Side. This Relais & Châteaux member’s award winning contemporary French cuisine is inspired by the seasons and accompanied by world class wines. The distinctive setting boasts contemporary furnishings and finishes atop the restaurant’s grand neo classical architecture. DANIEL offers the Bellecour Room for private dining and a warm and welcoming Bar & Lounge where guests enjoy creative cocktails, à la carte dining and sumptuous late night desserts. Job Description World renowned restauranteur, Chef Daniel Boulud, and Executive Chef of DANIEL, Eddy Leroux, are seeking an experienced Chef de Partie to join the brigade at our flagship, Restaurant DANIEL. The Chef de Partie is responsible for working one of the following stations in the kitchen: Saucier, Hot appetizer, Rôtisseur, Poissonnier or Soupe, as well as supervising at least one cook and/or a commis at their station. They will be in direct contact with the Chef or Sous Chef for all instructions on the station such as, but not limited to, menu changes. The Chef de Partie should be an expert at their particular station while having a working knowledge of all stations in the kitchen. They should be able to read and follow recipes and standards, train employees, and maintain health department, food quality, and restaurant standards. The Dinex Group LLC is an equal opportunity employer. The Dinex Group does not discriminate on the basis of race, color, creed, religion, gender, gender identity or expression (including transgender status), sexual orientation, marital status, veteran status, national origin, ancestry, age, disability, genetic information, citizenship status or any other characteristic protected by applicable federal, state or local law. Qualifications • The position requires and at least 3 years of chef de partie or line cook experience, preferably in a French fine dining environment., • A culinary training degree is preferred but not required. Additional Information Compensation: Hourly ($20.00 - $24.00) Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Dining Discounts, Wellness Program

Job Description • We are hiring immediately for full time SOUS CHEF positions., • Location: Caldwell University - 120 Bloomfield Avenue, Caldwell, New Jersey 07006. Note: online applications accepted only., • Schedule: Full time; Days and hours may vary. More details upon interview., • Requirement: Two to three years of prior line cook experience is required., • Pay Range: $20.00 per hour to $23.00 per hour. *Internal Employee Referral Bonus Available The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: At Gourmet Dining & Chartwells Higher Education, people are at the core of our business. Together we build innovative food service concepts and serve fresh, local and nutritious meals at over 270 college campuses across the country. Twice named the Fastest Growing Brand by Nation’s Restaurant News, at Gourmet Dining & Chartwells we take pride in creating opportunities for associates to grow their careers and achieve their development goals within the company. Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: • Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders., • Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures., • Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements., • Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor., • Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers., • Keeps up with peak production and service hours., • Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Full-time and part-time positions offer: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. Our Commitment to Diversity and Inclusion Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Gourmet Dining maintains a drug-free workplace. Gourmet

Job Description Arlo Hotels an independent lifestyle hotel is now actively seeking a dynamic Sous Chef. Are you someone whoispassionateaboutpeople,drivenby purpose, andcleverin your approach? If so keep on reading!! Here atArlowe 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 workgroup * Assist chef in biannual employee's evaluations in their workgroup * Assists with execution of banquets/events during their service; pastry assistance as needed * Review any equipment issues and record in maintenance log * Expedite their workgroups 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 workgroup * Responsible for maintaining an up-to-date Food handlers permit * Uphold all People Services best practicesas 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 anambassadorto 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: $65,000 - $75,000/ Annually

Job Description Position Title: Banquet and Catering Chef Salary, $90,000 to $100,000 Other Forms of Compensation: Bonus Eligible 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 Role Overview The Banquet & Private Events Chef is a senior culinary leadership role responsible for the conceptualization, execution, and operational management of all private events and off-site catering for a high-end private members club. This chef will oversee bespoke member events, corporate office catering, private residence dining, and curated pantry/restock programs, delivering a seamless, elevated culinary experience aligned with the club’s values and brand. This role requires a chef who excels in luxury hospitality, customization, and precision, and who understands that private members service is fundamentally different from traditional restaurant or hotel banquet operations. Key Responsibilities Private Events & Catering Leadership • Own and lead all culinary aspects of private events, banquets, off-site catering, and bespoke dining experiences for members and their guests., • Execute high-touch, customized menus for corporate offices, private residences, and member-hosted events, ensuring discretion, consistency, and excellence., • Oversee pantry and refrigerator restock programs, including menu curation, sourcing, production, packaging standards, and delivery execution., • Develop and implement event-specific, seasonal, and member-driven menus in collaboration with the Culinary Director, Executive Chef, and Chef de Cuisine., • Create refined, transport-friendly menus that maintain integrity, presentation, and quality across off-site environments., • Lead culinary R&D for special requests, alternative dietary needs, and unique member activations., • Serve as a culinary liaison to Events, Membership, Sales, and Creative teams, supporting proposal development, tastings, and custom menu presentations., • Collaborate with sales and events leadership to align culinary offerings with member expectations, budgets, and brand positioning., • Support tastings, high-level presentations, media requests, promotions, and photo shoots as needed. Additional Responsibilites Operational Excellence • Direct all banquet and catering production under the guidance of the Executive Chef and Culinary Director., • Maintain rigorous quality control, consistency, and presentation standards across all event formats., • Oversee inventory, purchasing, vendor relationships, and cost controls for events and catering operations., • Identify and onboard new specialty vendors and purveyors as needed to support premium offerings., • Lead, train, and mentor banquet and catering culinary staff, fostering a culture of professionalism, accountability, and hospitality., • Partner with CDC and Sous Chefs on staffing, scheduling, and execution., • Ensure full compliance with HACCP, ServSafe, and local health regulations across all on-site and off-site operations., • A.O.S. Degree in Culinary Arts or equivalent professional culinary training., • 5+ years of progressive culinary experience, with a minimum of 3 years in senior banquet, catering, or private dining leadership., • Demonstrated experience in luxury hospitality environments (private clubs, fine dining catering, high-end hotels, estates, or bespoke catering companies)., • Strong background in high-volume and batch production without compromising quality or presentation., • Proven ability to execute custom, client-driven menus with discretion and attention to detail., • Deep knowledge of food cost controls, production planning, and operational efficiency., • ServSafe Certified (or ability to obtain promptly)., • Exceptional organizational, communication, and leadership skills 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. 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 Applications are accepted on an ongoing basis. Union Square Events maintains a drug-free workplace. Req ID: 1487920 Union Square Events Gina Barbish [[req_classification]]

Job Description Salary: $68,500.00 - $70,000.00 Other Forms of Compensation: N/A What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary Job Summary: Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Assists the Executive Chef with managing cost controls and control expenditures for the account, • Assists the Executive Chef with planning and creating menus, • Produces and execute catering events, • 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 Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Associates at Flik Hospitality are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Req ID: 1476406 Flik Hospitality Group Steven Goldberg [[req_classification]]

Job Description Salary: $75,000.00 - $78,200.00 Other Forms of Compensation: N/A What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary Job Summary: Working as the Day/Night Sous Chef, you will be responsible for the successful day and night operation of the Culinary Department for Capital One Lounge, JFK. You will assist in the supervision, preparation, and cooking of various food items, developing menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Assists the Executive Chef with managing cost controls and control expenditures for the account, • Assists the Executive Chef with planning and creating menus, • Produces and execute catering events, • A.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 Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Associates at Flik Hospitality are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Req ID: 1488925 Flik Hospitality Group Steven Goldberg [[req_classification]]

Job Description • We are hiring immediately for part time SOUS CHEF positions., • Location: Cornell Tech - 34-02 Steinway Street, Long Island City, NY 11101 Note: online applications accepted only., • Schedule: Part time schedule. Monday - Sunday, hours may vary. More details upon interview., • Pay Range: $30.00 per hour to $40.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1480313. 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: Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Founded in 1969, CulinArt manages more than 250 dining facilities for corporations, law and financial services firms, independent schools, colleges and universities, graduate schools, long-term care facilities and a variety of events & entertainment destinations across the country. Our mission is to be the industry leader in providing the highest quality dining service to our clients and guests while striving to provide maximum career opportunities for all of our team members. Our success lies in our ability not merely to adapt but to revitalize and transform our services continually, pioneering the cutting-edge and unconventional. CulinArt’s extremely diverse clientele, that includes many Fortune 500 businesses and esteemed educational institutions, affords great opportunities for career-advancing within the company across multiple industry segments and geographic regions. 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. Both full-time and part-time positions offer the following benefits to associates: • Retirement Plan, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Medical, • Dental, • Vision, • Life Insurance/AD, • Disability Insurance, • Commuter Benefits, • Employee Assistance Program 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. CulinArt 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.

Job DescriptionSous Chef Location: New York, NY A vibrant French Cuisine restaurant in the heart of New York City is seeking a talented and motivated Sous Chef to join our culinary team. The Sous Chef will play a key role in maintaining the high standards of quality, consistency, and presentation that define our kitchen. This position requires a hands-on leader with a strong background in Italian cuisine, excellent organizational skills, and the ability to inspire and support the kitchen brigade. Responsibilities: • Assist the Executive Chef in overseeing all daily kitchen operations, ensuring food is prepared to the highest standards., • Lead and mentor kitchen staff, fostering a positive and efficient work environment., • Ensure consistency in food quality, portion control, and presentation across all menu items., • Supervise line stations during service and provide clear communication to ensure smooth operations., • Assist in menu development, seasonal updates, and special event planning., • Maintain compliance with health, safety, and sanitation regulations., • Monitor inventory levels, order supplies, and manage food and labor costs to achieve budgetary goals., • Train staff on proper cooking techniques, safety procedures, and kitchen protocols., • Support the Executive Chef with scheduling, training, and performance management.Qualifications:, • Minimum 3 years of experience as a Sous Chef or senior line cook in a high-volume, full-service restaurant., • Strong knowledge of traditional French cuisine., • Proven leadership and team management abilities., • Excellent organizational and time management skills., • ServSafe certification or equivalent preferred., • Ability to work a flexible schedule including nights, weekends, and holidays.We Offer:, • Competitive salary and growth opportunities., • Supportive and professional team environment., • Opportunity to contribute to a respected and growing culinary program.

Job Description Position Title: Chef di Cuisine Salary: $80,000 - $95,000 Other Forms of Compensation: Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to Work, This is R/A ! Job Summary Restaurant Associates is seeking a hands-on Chef de Cuisine to lead the culinary operations of a restaurant with an active private dining and events program. This role is responsible for delivering consistent à la carte execution while supporting on-site events, balancing precision, organization, and leadership in a high-expectation environment. The ideal candidate is a working chef who leads from the line, maintains strong standards of quality and cleanliness, and collaborates closely with service and events leadership to ensure seamless execution. Responsibilities • Lead day-to-day kitchen operations for a fine dining restaurant with an active private dining and events program, • Execute à la carte service with consistency, precision, and strong plate presentation, • Oversee culinary execution for on-site events and private dining, including prep and event-day leadership, • Partner with the General Manager and events team to review menus, BEOs, and production timelines, • Train, lead, and develop sous chefs and kitchen staff, setting clear expectations for quality and professionalism, • Maintain food safety, sanitation, and cleanliness standards at all times, • Manage ordering, inventory, portion control, and waste to meet food cost targets, • 4–6 years of progressive culinary leadership experience in fine dining or upscale restaurant environments, • Experience as a Chef de Cuisine, Executive Sous Chef, or Sous Chef ready to step into a lead role, • Strong à la carte background with exposure to private dining or events, • Proven ability to lead a kitchen team during service and events, • Working knowledge of food cost control, inventory, and labor management, • Culinary degree or formal training preferred, • ServSafe or equivalent food safety certification preferred Restaurant Associates is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Associates at Restaurant Associates are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Restaurant Associates maintains a drug-free workplace. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. Req ID: 1490072 Restaurant Associates Michael Abbey [[req_classification]]

Job Description Company Background From the beginning, Corner Table has been obsessed with building a positive, supportive environment for our team members, who in turn take great care of our guests. We care about every meal and every moment. We value our team and the culture we have created and hire genuinely great people who get pleasure out of making people happy. We love what we do and are looking for people who share our passion! PARLA Parla is a spot to celebrate NY-style pizza and Italian-inspired cocktails from the team behind The Smith. Located in the Upper West Side, Parla is an all-day destination for lunch and dinner, with plans to serve baked goods at breakfast. The square and round pizzas are the anchors of the menu, along with house-made pastas, veggies, and shareable plates created by Executive Chef Brian Ellis. The bar specializes in espresso, wine, and cocktails using a curated selection of amari and vermouth. The Position: Sous Chef Chefs will help drive restaurant operations. Sous Chefs must be committed to supporting an inclusive, innovative, and collaborative culture. They excel in supervising daily kitchen operations making others happy. Responsibilities: • Ensures that Corner Table Restaurants’ standards are always maintained for all team members., • Writes prep lists, checks, and audits methods of preparation and may work the line when necessary., • Maintain compliance with DOL/Health Department regulations and uphold company food safety, food handling, and sanitation requirements to ensure the health and safety of our employees and guests., • Supervises the preparation of all food items in the kitchen., • Ensures stations are kept clean and organized throughout the shift., • Provides feedback and guidance focusing on support and hospitality, ensuring that all team members have the tools to succeed., • Overseeing and ensuring that all company systems and policies are always maintained., • Order product and manage inventory to ensure all product is fresh and used timely, • You can identify a problem and determine the solution., • 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 of chef experience (preferably in Italian or Pizza focus restaurants), • Must be knowledgeable and interested in the restaurant industry, • A great environment to work in surrounded by talented, hardworking, passionate, and fun people., • Competitive salary, • Comprehensive benefits plan, including medical, dental, vision, 401(K), and life insurance., • Gym Discounts, • Bonus opportunity, • Commuter benefits The position is based in New York, NY The base pay for this position is a salary range of $70,000-80,000 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, 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 selves. Corner Table Restaurants is an Equal Opportunity Employer

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, • 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, • 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, • Medical, Dental and Vision insurance for full time employees, • Commuter Benefits, • Paid Time Off 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 Description Pastry Line Cook: Hawksmoor NYC is a beautiful National Historic Landmark built as The United Charities Building in 1893. The location is just off Park Avenue South and north of the prestigious Gramercy Park and Union Square. The restaurant seats 170 with 2 Private Dining Rooms, and a 50-cover bar. We are now excited to commence the search for a Pastry Line Cook to support our Executive Chef in ensuring prep and service are providing world class desserts and pastries. Work somewhere awesome: Careers with Hawksmoor Group are among the best – generous pay and benefits, award-winning restaurants, unrivalled career opportunities and some of the happiest people in the business (as voted by the people who work here). The Sunday Times has recognised us in their Best Companies awards, for seven years in a row, as one of the top 100 companies to work for in the UK and we endeavour to do the same in the US. We become a certified B in 2022, were voted “best steakhouse in the world” and hold the highest rating with the green restaurant association. Key responsibilities of the role include: • Food quality and consistency, • Efficiency of services/kitchen, • Product and service standards, • Health & Safety, • Maintenance of kitchen equipment, • Set an example to staff when working on a section. A good understanding of: • Pastry Production, • Experience making brioches, dough, ice cream, & sorbets, and chocolate, • Liaising with Pastry Sous Chef To be considered for the role you will have: • Experience working in professional kitchens in New York., • Comfortable and experienced with high volume businesses in terms of both covers and revenue. Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Commuter Benefits, Wellness Program Required Skills Pastry Techniques Attention to Detail Food quality control Time Management Pastry Making Ability to Work Under Pressure Liaising With Pastry Sous Chef Teamwork We use eVerify to confirm U.S. Employment eligibility.

About Fairmount Country Club Fairmount Country Club (FCC) was established in 1958 and is a well-regarded, family-oriented Country Club located in Northern New Jersey. The Club has over 300 full memberships, maintains a robust waiting list, and is exceptionally well positioned within the market. Club amenities include an 18-hole championship caliber golf course, a state-of-the-art pool and paddle complex with a secondary dining facility. In addition, a fully renovated Main Clubhouse complimented by a state of art kitchen is slated to open in April of 2026. Annual F&B revenue grosses 2.3 million dollars, with expectations of vertical growth in the following years. About the Role The Executive Sous Chef is a key partner in Fairmount’s evolving culinary program kitchen and plays an essential role in shaping a modern, collaborative kitchen culture. Reporting directly to the Executive Chef, this position helps plan, execute and oversee all food production. The ideal candidate is a hands-on leader with strong technical skills, impeccable organization and the ability to inspire, train and develop a cohesive team and culture across multiple shifts. Key responsibilities include, but are not limited to: Culinary Operations • Partner closely with the Executive Chef in overseeing all kitchen operations, ensuring seamless delivery of food preparation, production and service for both à la carte and banquet operations, • Maintain a visible, supportive, hands-on approach in the kitchen, • Collaborate on menu development, seasonal offerings and culinary events, • Ensure stations are properly set, stocked, and ready for service., • Maintain high standards of food quality, taste, presentation, and consistency., • Support menu development by contributing creative ideas and seasonal inspiration Leadership & Team Development • Help cultivate a positive, inclusive and professional culture across multiple kitchens, • Coach and mentor cooks with patience, clarity and constructive feedback to ensure consistency, technical skill sets, and adherence to culinary standards, • Participate in hiring, onboarding, scheduling and guiding culinary staff, • Communicate clearly and pro-actively between AM/PM teams to ensure smooth shift handoffs, • Assist with scheduling, staffing and onboarding new team members, • Ensure all stations are properly set, stocked, and ready for service., • Maintain high standards of food quality, taste, presentation, and consistency, • Possesses the ability to lead, motivate and maintain high standards during fast-paced operations Administrative & Organizational • Assist with ordering, inventory management and vendor communication, • Maintain accurate prep lists, production sheets and culinary systems, • Monitor and record daily logs, waste tracking and quality control, • Uphold all sanitation, safety and health code procedures at the highest standard, • Support the rollout of new systems, equipment and workflows tied to the Main Clubhouse opening in April 2026 Skills & Desired Qualifications • Minimum of 5+ years off progressive culinary experience preferably in private clubs, hotels or upscale dining, • Leadership experience as Sous Chef or higher with a collaborative, people first approach, • Strong knowledge of modern and classic cooking techniques, with culinary curiosity to learn and innovate Compensation & Benefits The Club offers an attractive and competitive compensation/benefits package including: • Base Salary Commensurate with Experience, • 401(k) with strong Employer Match, • PTO, • Health, Dental, Vision & Life Insurance, • Professional Development Opportunities Application Instructions Please apply via this hiring platform OR submit your cover letter and resume with the subject line: Executive Sous Chef Application to Executive Chef Joe Biskie at All applications will be held to strictest of confidence

Job Description We are looking for a professional Kitchen Commis to prepare food to the chef’s specifications and to set up stations for menu. Duties will consist of assisting the executive and sous chef with their daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals. MAIN DUTIES: · Set up and stocking stations with all necessary supplies · Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces) · Cook menu items in cooperation with the rest of the kitchen staff · Answer, report and follow executive or sous chef’s instructions · Clean up station and take care of leftover food · Stock inventory appropriately · Ensure that food comes out simultaneously, in high quality and in a timely fashion · Comply with nutrition and sanitation regulations and safety standards · Maintain a positive and professional approach with coworkers and customers · Maintain strict health and safety, and food hygiene standards REQUIREMENTS: · Proven cooking experience, including experience as a line chef, restaurant cook or prep cook · Excellent understanding of various cooking methods, ingredients, equipment and procedures · Accuracy and speed in executing assigned tasks EMPLOYEE BENEFITS: · Paid vacation, sick and personal days · Health, dental, vision and life insurance plans · Commuter benefits · Holiday staff parties and staff appreciation events · In house uniform dry cleaning services · Employee meals while on duty · Departmental and company-wide incentive programs

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

Job Description MINIMUM 4 YEARS EXPERIENCE IN THIS SPECIFIC POSITION 1. Report to work in uniform at posted scheduled times., 2. Sets up the sauté station., 3. Sautés all meats on the menu when ordered., 4. Prepares sauces and accompanying garnishes for all sautéed menu items., 5. Set-up and see that sauté station is ready to serve fifteen (15) minutes prior to dinner service., 6. Make sure that all food is of the highest possible quality before leaving the window., 7. Overseeing see that all food prepared is of consistently high quality and that portions are consistently controlled. Food tickets are complete and out in a timely manner., 8. Covers, dates and neatly stores all meats, poultry, seafood and other food items., 9. Cleans and sanitizes the sauté station., 10. Sets up, maintains and breaks down prep station., 11. Notifies Sous Chef in advance of all expected shortages., 12. Ensures that workstation and equipment are clean and sanitary., 13. Adheres to state and local health and safety regulations., 14. Maintains neat professional appearance and observes personal cleanliness rules at all times., 15. Maintains safety and security in workstation., 16. Assists with other duties as instructed by the Sous Chef and Executive Sous Chef., 17. Inform supervisor of any items that were unfinished before service., 18. Properly store all food, which must be covered, dated and rotated on a daily basis to ensure proper portion control and quality., 19. Follow all safety procedures for operating and cleaning all machinery at all times., 20. Check in with Sous Chef at the beginning of shift for instructions., 21. Keep par stocks at proper levels. Increase or decrease production as necessary., 22. Inform management of any problems concerning food quality or production control., 23. Follow “Clean as you work” policy, responsible for sanitation and cleanliness of station at all times. 24. Maintain high standards of quality and appearance for all food prepared and served., 24. Wear clean uniform at all times., 25. Attend all kitchen employee meetings., 26. At the end of the shift, clean entire station, including reach-ins, shelves and steam table. All unnecessary food must be returned to walk- in on proper shelf, all inserts clean. Check-out with Sous Chef; keep walk-in clean and organized at all times., 27. Clean any kitchen equipment used immediately following its use., 28. Must be able to work weekends and holidays as well as overtime., 29. Perform other duties as assigned.