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Compensation Type: Yearly Highgate Hotels: Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle. . Location: Midtown convenience. Classic hospitality. Complete comfort. A celebrated past. It all comes together at the Park Central New York Hotel – located squarely amidst New York’s most popular sights and hotels in Midtown Manhattan. Our mix of exciting amenities pay homage to our glamorous past, while presenting a modern spin on the hotel’s electrifying environment. Guests will delight in escaping the hectic city life to bask in the stylish Park Central New York. Overview: The Complex Business Travel Sales Manager is responsible for effectively and proactively identifying, soliciting, and becoming familiar with all accounts in his/her market segments. He/she is also responsible for prospecting, closing, and maximizing performance of assigned accounts/territory to positively impact hotel revenues. Responsibilities: • Proactively drive top line revenue for transient sales segments to include volume transient & consortia for primary hotels through customer acquisition and development strategies and tactics., • Identify and research potential accounts/clients and prospect for new business opportunities, generate leads, and set up meetings/presentations with clients, buyers, influencers, and agencies that will keep the hotels pipeline consistently full of opportunities., • Manage annual account rate negotiations requests for proposal through required RFP platforms., • Maintain and participate in an active sales solicitation program., • Regularly contact existing accounts based on the tracing frequencies of the Account Coverage Program., • Meet or exceed sales solicitation call goals as assigned by the Director of Sales & Marketing., • Invite clients to the hotel for entertainment, lunches, tours and site inspections as appropriate., • Conduct a professional, thorough site inspection of the hotel with clients, exhibiting key features and benefits of the property., • Initiate and follow up on leads., • Handle inquiries as part of Inquiry Day Program., • Monitor production of all top accounts and evaluate trends within your market., • Meet or exceed set goals., • Be familiar with all Highgate Hotel sales policies and selling techniques with an emphasis on maximizing occupancy and Average Daily Rate (ADR)., • Meet and greet onsite contacts and travelers to garner and foster relationships, loyalty, and new opportunities., • Conduct outside sales calls 2-3 days per week, • Entertain clients as appropriate., • Abide by Prime Selling Time (PST)., • Use your property’s computerized sales management system to manage the hotel’s business, including (but not limited to) generating reports, entering business, blocking space, building accounts, and logging activities., • Assist in the preparation of required reports in a timely manner., • Assist in implementing special promotions relating to direct sales segments, i.e. events, sales blitzes, etc., • Participate in industry trade shows and events which may require out of market travel., • Develop networking opportunities through active participation in community and professional associations, activities and events., • Develop a complete knowledge of company sales policies and SOPs and ensure knowledge of and adherence to those policies by the sales team., • Attend daily Highgate Hotel Business Review (HHBR) meeting., • Develop a full working knowledge of the operations of the hotel, including Food and Beverage, Guest Services and Reservations., • Operate the Sales Department within established sales expense budget., • Participate in required M.O.D. and Saturday office coverage as needed and scheduled. Qualifications:, • College course work in related field helpful., • At least 2 years sales experience in a hotel or a related field preferred., • High School diploma or equivalent required., • Must be skilled in Windows, Company approved spreadsheets and word processing., • Long hours sometimes required., • Light work - Exerting up to 20 pounds of force occasionally, and/or up to 10 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects., • Must be able to effectively communicate both verbally and written with all level of employees and guests in an attentive, friendly, courteous and service oriented manner., • Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests., • Must be able to multitask and prioritize departmental functions to meet deadlines., • Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner., • Attend all hotel required meetings and trainings., • Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary., • Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives., • Must be able to maintain confidentiality of information.

Job Description Bakery Concept Pastry Chef & Manager Join an exciting new bakery concept at the ground floor — where creativity meets craftsmanship and innovation drives every recipe. This is a unique opportunity to help shape an emerging brand from the inside out, leading a passionate team while producing exceptional baked goods made from scratch daily. We’re seeking a hands-on Pastry Chef & Manager ready to blend leadership, artistry, and operational excellence in a fast-growing environment. Bakery Concept Pastry Chef & Manager Benefits and Compensation: • Opportunity to help develop and launch new menu items and seasonal concepts, • Creative input in shaping product offerings and bakery identity, • Minimum 5 years of professional pastry or bakery experience, including staff supervision, • Proven track record managing production for a high-volume scratch bakery, • Strong leadership and communication skills for overseeing a team of 20+ employees, • Hands-on presence in daily baking, decorating, and product quality checks, • Ability to train, mentor, and inspire a high-performing team, • Oversee ingredient sourcing, par levels, and production timelines to maintain efficiency, • Culinary or pastry arts degree strongly preferred, • Experience in new concept development or bakery openings, • Strong creative flair for flavor innovation, product presentation, and merchandising, • Entrepreneurial mindset with a desire to grow alongside an emerging bakery brand

A career at Whole Foods Market is more than just the work you do- it's about your personal growth and creating meaningful change. Our purpose is to nourish people and the planet. That means improving how people eat, funding grants for school gardens, providing access to fresh and healthy food to people living within food deserts, alleviating poverty in developing countries, and so much more. Working with us means you are making a difference within your community and beyond. We aren't just a grocery store: we're world-changers. And with your help, we will continue to set the standards of excellence and revolutionize the grocery industry. Performs all functions related to proper food preparation and maintenance of the cold case, fresh pack, salad, and hot bars. Ensures food quality and presentation and performs duties related to stocking and sanitation. All Whole Foods Market Retail jobs require ensuring a positive company image by providing courteous, friendly, and efficient service to customers and Team Members at all times. All positions must be performed in accordance with team and store Standard Operating Procedures. Further, Team Members must be prepared and able to perform the duties inherent in other Team Member job descriptions. All positions must strive to support WFM core values and goals, promote national, regional, and store programs and initiatives, and ensure adherence to all applicable health and safety regulations including Food Safety and regulatory duties required in the department. Responsibilities • Prepares food items for the cold case, fresh pack, salad, and hot bars according to production sheets., • Prepares food items according to recipe to ensure quality and consistency., • Ensures that all prepared items are labeled, dated, covered, monitored for quality and freshness, and rotated., • Monitors food levels and replenishes in a timely manner., • Arrives to work station on time, appropriately groomed, dressed and ready to work; works all scheduled shifts and attends required trainings and meetings., • Provides excellent customer service, addresses needs of customers in a timely and effective manner and models suggestive selling techniques; answers phones and pages promptly and courteously., • Maximizes sales potential through effective and proper procedures for prepping, storing, rotating, stocking, and merchandising product., • Follows and complies, or ensures compliance, with established procedures, including Weights and Measures, health and sanitation, and safe work practices., • Maintains, or ensures maintenance of, a clean and sanitary working and shopping environment; maintains equipment in accordance with WFM cleanliness and safety standards; ensures walk-ins and freezers are clean and organized., • Performs opening, mid, and closing duties as assigned; ensures accuracy of signs and pricing., • Immediately reports safety hazards and violations., • Performs other duties as assigned by store, regional, or national leadership. Knowledge, Skills, & Abilities • Thorough product knowledge., • Ability to follow a recipe., • Good understanding of food production and fundamental cooking techniques., • Good basic math skills., • Strong to excellent communication skills and willingness to work as part of a team., • Ability to deliver information in a clear and respectable manner to fellow Team Members, customers, and vendors., • Ability to meet customer service expectations and standards in all interactions with customers, vendors, and Team Members., • Ability to follow directions and procedures; effective time management and organization skills., • Passion for natural foods and the mission of Whole Foods Market., • Strong work ethic and ability to work in a fast-paced environment with a sense of urgency., • Understanding of and compliance with WFM quality goals.Desired Work Experiences, • 6-12 months retail experience. Physical Requirements / Working Conditions • Must be able to lift 50 pounds., • In an 8-hour work day: standing/walking 6-8 hours., • Hand use: single grasping, fine manipulation, pushing and pulling., • Work requires the following motions: bending, twisting, squatting and reaching., • Exposure to FDA approved cleaning chemicals., • Exposure to temperatures: <32 degrees Fahrenheit (freezing), 32-40 degrees Fahrenheit (refrigerators), >90 degrees Fahrenheit., • Ability to work in wet and dry conditions., • Ability to work a flexible schedule including nights, weekends, and holidays as needed., • Ability to use tools and equipment, including knives, box cutters, electric pallet jacks, and other heavy machinery., • May require use of ladders. Note: The purpose of this document is to provide a general summary of essential responsibilities for the position and is not meant as an exhaustive list. This document does not reflect all job duties or requirements for every position. Requirements build as one progresses through the job levels, so any job duties required at a lower level may be required at the higher level in addition to the duties listed for that higher level. Duties, assignments, and other responsibilities may differ for similar positions based on business conditions, departmental or geographic location, and/or needs for the particular position. An individual must demonstrate successful performance in their current position before being considered for promotion. In addition, in order to promote into a higher-level position, a business need for the promotion must exist and the candidate must be considered the most qualified person for the new position. Completion of certain milestones such as obtaining an advanced degree or certification, time in current position, or developing skills to perform at the higher-level role do not guarantee a promotion. The wage range for this position is $17.50-$30.20 Hourly, commensurate with experience. Whole Foods Market offers "Whole Benefits". Whole Benefits may include health insurance, retirement plan benefits, eligibility for a store discount, paid time off and access to other benefit programs. Eligibility for Whole Benefits is determined under the terms of the applicable Whole Benefits plan at a person’s date of hire. For additional information, visit our Whole Foods Market Careers site: . At Whole Foods Market, we provide a fair and equal employment opportunity for all Team Members and candidates regardless of race, color, religion, national origin, gender, pregnancy, sexual orientation, gender identity/expression, age, marital status, disability, or any other legally protected characteristic. Whole Foods Market hires and promotes individuals solely based on qualifications for the position to be filled and business needs. Whole Foods Market works with job sites like Indeed, LinkedIn, and ZipRecruiter to promote opportunities at our company. Please be aware that other career sites may not be accurate or up to date and may even be fraudulent. We encourage and recommend all candidates to apply via our site.

Job Description We are seeking a Sous Chef to support the Executive Chef in leading kitchen operations, overseeing food production, and ensuring the highest standards in food safety and quality. Ideal candidates will bring experience in high-volume, bulk food production and strong leadership skills. Key Responsibilities Culinary Operations • Supervise food preparation and packaging to meet production goals and quality standards., • Collaborate on seasonal menu execution and ensure consistency in food presentation and portioning., • Monitor inventory levels, assist in receiving and storing supplies, and reduce waste., • Train, mentor, and supervise kitchen staff, maintaining food safety and sanitation standards., • Assist with hiring, performance evaluations, and team development., • Help manage food and labor budgets in coordination with the Executive Chef., • Maintain a clean and safe kitchen environment., • Enforce compliance with local health regulations and internal sanitation procedures., • Ensure equipment and supplies are sanitized and stored properly.Qualifications, • 3–5 years of experience as a Sous Chef or similar role in high-volume food production., • Culinary degree or equivalent experience preferred., • Strong leadership, organizational, and multitasking skills., • Knowledge of food safety regulations and production kitchen workflows., • Effective communication in English; Spanish is a plus., • Ability to lift 50 lbs and work in varying temperatures.

Job DescriptionDuties include but are not limited to: • Supervise and coordinate the activities of kitchen staff, • Manage and train kitchen team members, • Oversee food preparation and ensure quality and consistency, • Collaborate with the head chef to create new menu items and specials, • Maintain inventory levels and order supplies as needed, • Ensure compliance with food safety and sanitation regulations, • Monitor kitchen operations to optimize efficiency and productivity, • Assist in the development and implementation of standard operating procedures Experience: • Minimum of 3 years of experience in a similar role, • Strong knowledge of food handling, preparation, and production techniques, • Excellent organizational and time management skills, • Ability to work in a fast-paced environment while maintaining attention to detail, • Strong leadership and team management abilities Please note that this job description is not exhaustive and additional duties may be assigned as needed.

Job Description Position: Japanese Beverage Specialist - Off Premise Sales (NY/NJ) Position Overview: Works under a Team Leader as an important part of the Japanese Beverage Specialist Team, tasked with expanding the reach and market share of the MTC SAKE import portfolio in the NY/NJ area, with a specific focus on developing leads in on premise. Tasked with year over year sales growth in total revenue and gross profit, and are expected to grow total cases and PODs for the company’s alcoholic beverages category, as well as to help promote company and brand recognition and support clients as an MTC SAKE sales representative. The appropriate candidate will be passionate & knowledgeable about the alcoholic beverages industry and/or Japanese sake, shochu, craft beers & craft spirits. They will maintain a comprehensive catalog of knowledge on the company’s brands, item details & market positioning, key market trends & competitor brands. Looking for an energetic and motivated self-starter, and an effective communicator who is fastidious with follow-up and mindful of the needs of their customers and coworkers. Starting salary based on individual’s experience & expertise, with opportunities for annual incentives & advancement. Full benefits for employee/dependents offered at NO additional cost, including Medical, Dental, Vision, 401K, Life Insurance and industry education opportunities through Sake School of America. Various optional add-ons. Approximately 220 days of travel & market work outside of the office. Job Responsibilities: -Works to seeking out and develop new targets & business opportunities both independently & as directed through management. -Serves as primary point of contact for all aspects of business with assigned accounts & regions. -Plans & executes events and promotions to increase company beverage sales. -Conducts beverage trainings with accounts (or internally) to share their knowledge, ignite interest, educate, communicate product details and sales techniques, etc. -Tasked to grow new placements, communicating special pricing & promotional periods, enact effective account support protocols in conjunction with the company’s support system, and nurture important relationships to grow sales through personalized attention. -Attends and/or organizes industry and company events to represent product lineup -Manages special order requests & allocations for limited production/seasonal items -Responsible for timely collection of invoice payments & proactively investigating & reporting delinquencies for assigned accounts -Maintains & improve relationships with producers & creates plans/programs to ensure the success of their products in the market -Monitor growth of of assigned elements of MTC’s alcoholic beverage portfolio & assists the purchasing department in setting sales estimates for the purpose of portfolio management -Submits weekly and monthly reports on activities, goals, special events, etc. -Submit expense reimbursements by or before outlined deadlines for mileage, parking, and tolls incurred due to the demands of the position, and any other approved work expenses. -Works to promote sake and shochu certification programs and negotiate with Team Leader for key buyers to be granted support for such certifications Qualifications: Experience in the food & restaurant or alcoholic beverage industry is required. Prior experience with Japanese sake or Japanese beers wines and spirits a plus. Technological fluency, including use of the Microsoft suite is expected. No Japanese language skills are required but demonstrated interest in & knowledge of Japanese culture, cuisine and/or language is a plus. Physical Requirements: Position may require the candidate be able to travel easily from territory to territory, drive for long periods of time, lift boxes up to 40 pounds, and be on their feet for long periods.

Job Description Flik Hospitality Group Sous Chef ($75,000–$85,000/year) Job Summary: As a Sous Chef, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client’s culture and guidelines, the Health Department’s regulations, and the company’s standards and expectations of food quality, freshness and presentation. The Sous Chef also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management. Essential Duties and Responsibilities: • Assists in coordinating and participating in the preparation and cooking of various food items., • Assists with planning and creating menus., • Rolls out new culinary programs in conjunction with the marketing and culinary team., • Assists with managing cost controls and controlling expenditure., • 5 years of related culinary experience including 1 year at the management level., • Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations., • Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation., • Ability to set up and distribute production sheets., • Supervisory, leadership, training, management, and coaching skills., • ServSafe or Department of Health Certification is preferred., • Computer skills and knowledge of MS Office products including Excel. 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, 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). Compass Group is an equal opportunity employer.

Job Description Our Facility is located in Franklin Lakes, NJ all candidates from the surrounding area are welcome to apply. This position will be in person in Franklin Lakes. Our company is seeking a skilled Welder to cut and join metals and other materials at our facilities or construction sites. You will operate appropriate equipment to put together mechanical structures or parts with a great deal of precision. Your job is important as it provides the foundation for strong infrastructure. A welder must be competent in using potentially dangerous equipment following all safety precautions. The ideal candidate will also have a steady hand and great attention to detail. Knowledge of different kinds of metal and their properties is essential. Overtime Available! Welder Duties and Responsibilities • Read blueprints and drawings and take or read measurements to plan layout and procedures, • Determine the appropriate welding equipment or method based on requirements, • Set up components for welding according to specifications (e.g. cut material with powered saws to match measurements), • Operate angle grinders to prepare the parts that must be welded, • Align components using calipers, rulers etc. and clamp pieces, • Weld components using manual or semi-automatic welding equipment in various positions (vertical, horizontal or overhead), • Repair machinery and other components by welding pieces and filling gaps, • Test and inspect welded surfaces and structure to discover flaws, • Proven experience as welder, • Experience using a variety of welding equipment and procedures (TIG, MMA etc.), • Experience in using electrical or manual tools (saws, squares, calipers etc.), • Ability to read and interpret technical documents and drawings, • Knowledge of relative safety standards and willingness to use protective clothing (face-shield, gloves etc.), • Proficient in English, • Successful completion of a relevant apprenticeship program is required, • Professional Certification (e.g. an AWS welding certificate) will be a plus, • Physical fitness and the ability to lift 50 pounds, • Strong analytical skills, precision, and attention to detailCompany DescriptionMETO Systems designs and manufactures state-of-the-art stainless-steel material handling and processing equipment for a wide range of industrial processing and manufacturing applications since 1969. Whether you are looking to upgrade a single piece of equipment for an existing production line, or are developing a new manufacturing process, our engineering staff can provide expert insights and guidance on product and systems selection. We specialize in the specialize in working with the pharmaceutical and food industries.METO Systems designs and manufactures state-of-the-art stainless-steel material handling and processing equipment for a wide range of industrial processing and manufacturing applications since 1969. Whether you are looking to upgrade a single piece of equipment for an existing production line, or are developing a new manufacturing process, our engineering staff can provide expert insights and guidance on product and systems selection.\r\n\r\nWe specialize in the specialize in working with the pharmaceutical and food industries.

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

Job DescriptionCompany Description Eataly is the world’s largest artisanal Italian food and beverage marketplace! Eataly is not a chain; each Eataly is different, with its own character and own theme – but all with the same aim... for our guests to: • EAT authentic Italian food at our restaurants, cafés and to-go counters, • SHOP a selection of high-quality Italian, local and homemade products, • LEARN through our classes and our team’s product knowledgeJob Description The Sous Chef Lead supervises and coordinates the production of high-quality, authentic Italian dishes in one of Eataly’s exciting, high-volume, open kitchen restaurants. Reports to the Chef de Cuisine and manages the kitchen staff. • Supervises and coordinates activities related to food preparation, kitchen and storage areas, • Participates in menu planning and actively manages food production, • Trains and works alongside cooks to ensure quality, speed, safety and health standards are consistently met, • Informs front of house personnel of menu changes, specials and shortages, • Requisitions and apportions food items and utilizes food surpluses to control food costs, • Assists with scheduling and payroll processing as requested, • Documents, investigates, escalates and resolves employee or guest incidents, • 3+ years of back of house experience, including 1+ years of management experience, • Good communication skills, • Excellent knife skills and finger dexterity to use small tools and utensils adeptly, • Advanced computer skills, • Availability to work onsite with a flexible schedule often including evenings, weekends and holidays, • Ability to lift up to 50 pounds, • Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending and squatting, • Ability to work with commercial equipment including stand mixers, ovens, torches, etc. Additional Information Benefits and Perks • Medical, Dental, Vision Insurance, • Paid Time Off, • Paid Parental Leave, • 401K with match or RRSP, • Bonus program, • Free family meal daily, • Discounts at Eataly, • Classes on products and Italian cuisine, • Referral bonus program, • and more!

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 Position Title: Sous Chef - Queens Village, NY Salary: $50,000 - $55,000 Other Forms of Compensation: Merit increases Think Fresh! Lead with Excellence! An industry leading hospitality food service group, Unidine is driven by its exceptional people sharing their passion, creativity and talent to craft memorable guest experiences. Unidine’s commitment to scratch cooking, innovative programs, venue concepts and services continues to push boundaries and modernize dining programs for hundreds of clients around the nation. Our restaurants, bars, cafeterias and bistros offer a place for guests to enjoy something extraordinary. That is why we believe that using the freshest ingredients makes for the best dishes, staying ahead of industry trends pushes us to be innovative, and giving team members the right tools and resources helps them to perform their best. Come and join our award-winning team! Job Summary Summary: As a Sous Chef II, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client’s culture and guidelines, the Health Department’s regulations, and the company’s standards and expectations of food quality, freshness and presentation. The Sous Chef II also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management. Essential Duties and Responsibilities: • Assists in coordinating and participating in the preparation and cooking of various food items., • Assists with planning and creating menus., • Rolls out new culinary programs in conjunction with the marketing and culinary team., • Assists with managing cost controls and controlling expenditure., • Performs other duties as assigned. Qualifications: • 5 years of related culinary experience including 1 year at the supervisory or lead level., • Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations., • Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation., • Ability to set up and distribute production sheets., • Supervisory, leadership, training, management, and coaching skills., • ServSafe or Department of Health Certification is preferred., • Computer skills and knowledge of MS Office products including Excel. Unidine is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Unidine are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Unidine maintains a drug-free workplace. Req ID: 1471606 Unidine Nicholas Henderson [[req_classification]]

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

Job Description Position Title: Sous Chef Pay 11 Reports To: Salary: $70,000 - $80,000 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 As a Sous Chef at the Brooklyn Botanic Garden, you will play a key role in supporting the overall success of our diverse food service program, which includes a full-service café, retail grab-and-go offerings, and special catering events. You will assist in all aspects of culinary operations including planning, ordering, inventory, and food preparation. This role requires strict adherence to client culture, Department of Health regulations, and Restaurant Associates’ standards for food quality, freshness, and presentation. The Sous Chef also trains, develops, and directs the back-of-house team to deliver exceptional dining experiences for guests across all service formats. Essential Duties and Responsibilities: • Assist in coordinating and actively participate in the preparation and cooking of food for the café, retail, and catered events., • Collaborate on menu planning and creation for seasonal, on-trend offerings that reflect the Botanic Garden’s environment and clientele., • Roll out new culinary programs in partnership with the marketing and culinary team., • Support management of food and labor cost controls, inventory, and waste reduction., • Uphold sanitation, safety, and quality standards in compliance with Department of Health and company policies., • Provide leadership, training, and coaching for culinary associates., • Perform other related duties and special projects as assigned.Qualifications:, • Minimum of 5 years of progressive culinary experience, including at least 1 year in a supervisory or management role., • Background in restaurants, hotels, corporate dining, cultural institutions, or related high-volume food service operations., • Strong knowledge of culinary trends with a focus on quality, production, safety, sanitation, and cost management., • Experience with production sheets, ordering systems, and inventory management., • Demonstrated leadership, coaching, and staff development skills., • ServSafe or Department of Health Certification preferred., • Proficiency with MS Office, especially Excel. Restaurant Associates is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Associates at Restaurant Associates are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Restaurant Associates maintains a drug-free workplace. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Req ID: 1462294 Restaurant Associates Michael Abbey [[req_classification]]

Job DescriptionDescription: tán is an esteemed culinary destination within the heart of New York City, renowned for its commitment to exceptional cuisine and unforgettable dining experiences. As part of our dynamic team, we are seeking a talented and motivated Sous Chef to supervise and coordinate all activities concerning back-of-the-house operations and personnel. As a Sous Chef at tán , you will play a key role in ensuring the efficient production of high-quality dishes before and during service hours. Responsible for overseeing BOH operations and personnel, the Sous Chef will assume the duties of the Chef de Cuisine and other Sous Chefs in their absence. Responsibilities: • Taste food items routinely to ensure consistency and conformance to recipes and appearance standards., • Provide special attention to special guests and those with special needs., • Train kitchen staff on all menu items and food production principles through constant communication and accurate menu descriptions., • Control food costs by maintaining product storage requirements, daily work sheets, standardized recipes, and waste control procedures., • Purchase food orders, ensuring proper quality and quantity of food items are available at all times., • Create daily specials in keeping with the restaurant’s style., • Maintain product quality standards and consistency through hourly kitchen personnel., • Step in as acting chef in any position necessary., • Work the line when necessary., • Use daily kitchen notes to communicate with the management team., • Establish open lines of communication between FOH and BOH at all times., • Collaborate with FOH personnel on menu changes, specials, and information regarding shortages., • Attend daily line up meetings, educating FOH personnel in product awareness and cultivating long-term food knowledge., • Lead by example and motivate through positive reinforcement., • Strive for guest satisfaction—maintain the goal of creating positive guest experiences., • Maintain the integrity of every dish, regardless of time, price point, or level of difficulty., • Organize and operate an efficient, professional service., • Train and motivate all kitchen personnel in restaurant policies, procedures, and rules., • Hold kitchen staff accountable for not following policies and procedures., • Interview, hire, train, evaluate, and review all hourly BOH Restaurant staff., • Discipline and terminate staff as needed., • Onboard new employees and ensure proper documentation is completed., • Verify new employees in the online system., • Provide positive feedback and constructive criticism as appropriate., • Develop culinary talent by coaching and mentoring hourly staff., • Maintain positive attitudes about all culinary aspects of the restaurant., • Maintain all proper documentation of disciplinary actions and incident reports., • Create and/or oversee the creation of the restaurant BOH Schedule., • Coordinate prep lists prepared by each of the chefs for prep cooks and coordinate the execution of the corresponding prep., • Ensure all food items are properly prepared., • Ensure frozen products are pulled from the freezer at least two days in advance to properly thaw., • Orient, motivate, train, and educate all prep staff., • Maintain the highest standards of quality and consistency with all prepped products., • Sample food items daily to ensure consistency and conformance to recipes and standards of appearance., • Work with the Chef de Cuisine/Executive Chef to ensure all recipes are documented and accurate., • Update and organize the recipe book as needed., • Update new and revised recipes. Benefits: • Competitive salary., • Health, dental, and vision insurance., • Opportunities for professional growth., • Employee discounted dining., • Paid sick leave, paid birthday, and Parental Leave., • High school diploma or GED., • Minimum 1 year of previous kitchen experience, with at least 1 year in a similar position., • Able to work well under pressure and be self-motivated., • Good organizational, time management, and delegation skills., • Strong written and verbal communication skills., • Spanish-speaking skills would be a definite plus., • Experience in a high volume, fast pace, Latin cuisine kitchen., • Meat and fish butchering skills., • Food handlers certificate, • other skills: food safety knowledge, team leadership, kitchen management, inventory management, mentorship, expediting, vendor management,

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

Job Description • We are hiring immediately for a full time CHEF position., • Location: NY Commissary - 41-28 37th Street, Long Island City, NY 11101 Note: online applications accepted only., • Schedule: Full time schedule. Days and hours may vary. More details upon interview., • Requirement: At least 3 years of experience required. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1476366. 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! Are you looking for a job with competitive wages and benefits, one in which you can learn and grow while making a difference in the world? We’re hiring! Bon Appétit Management Company operates more than 1,000 cafés around the country for corporations, universities, and museums, as well as a few dozen public restaurants. We’ve led the industry in socially and environmentally responsible sourcing, from sustainable seafood to cage-free eggs. We cook everything from scratch using fresh, local ingredients. Learn more about careers with Bon Appétit: Job Summary Summary: Directs, coordinates and evaluates assigned kitchen, food production and food-service associates. Essential Duties and Responsibilities: • Supervises, coordinates and participates in activities of cooks and other associates engaged in preparing, cooking and serving food. Ensures all food handling, sanitation and customer service standards are met., • Supervises hourly kitchen associates, including interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action., • Efficiently prepares high-quality food items according to standardized recipes to meet production, delivery and service schedules. Serves meals or prepares for delivery., • Ensures proper presentation, food quality, portion control and maintenance of proper serving temperatures., • Tracks food use, waste and consumption to requisition or purchase product., • Receives and inspects product and supplies for quality and quantity to ensure appropriate inventory., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to ensure compliance with sanitation, safety, production and merchandising requirements., • Helps select and develop recipes and menus. Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace. [[filter4]] 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 DescriptionDescription: Job Title: Sous Chef Reports to: Culinary Director Location: Bronx, NY Position Summary: Kommissary is a social enterprise on a mission to spread joy through food. We produce and deliver high volumes of meals spanning a diverse array of cuisines to every demographic in New York City. Our future Sous Chef loves cooking delicious food, is hardworking, dedicated, and experienced, with a complete understanding of the central kitchen cycle, including receiving, breakdown, production, holding/cooling warehousing, inventory management, and distribution logistics. You’ll love this role if you love to cook, you’re incredibly organized, detail oriented and have a drive for “getting things done!” You have a “no job too small” mentality with an ability to effectively and professionally interface with Kommissary team members and clients. We are a proud minority owned business that celebrates diversity, equity, and inclusion. Requirements & Duties: • Preparing meals and food to meet the specifications of clients in a timely manner., • Train new staff on cooking principles and DOH guidelines., • Properly measuring kitchen ingredients and food portions., • Ensuring kitchen staff adhere to set standards, procedures, department rules, DOH guidelines and sanitation requirements., • Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation., • Managing the kitchen inventory and ensuring supplies are fresh and of high quality., • Ensuring proper food temperatures when cooking and proper storage afterward., • Keeping the workstation and kitchen equipment clean, organized and sanitized., • Taking charge of kitchen opening, closing and other side duties as directed by the Culinary Director., • Ensure the quality and consistency of all food products., • Develop and update recipes to meet company standards., • Create and report new yield data and enter this information into the system., • Contribute innovative ideas for menu enhancements and improvements., • Suggest and implement strategies for improving overall operational flow., • Work collaboratively with other departments to ensure smooth and efficient operations., • Ensure food is made on time and in full accordance with production and packing schedules., • Maintain up-to-date temperature logs to ensure food safety., • Adhere to FIFO (First In, First Out) inventory management principles., • Successfully execute the production of 19,000+ meals daily., • Stay ahead of production schedules to ensure no less than two weeks' worth of meals are produced in advance., • Constantly monitor production pace and maintain optimal workflow to meet high-volume production goals., • NYC Food Handlers Certification., • Bilingual, English/Spanish., • 5+ years cooking in manufacturing or High-Volume Catering, commissary., • 5+ years supervisory experience in food production. The physical demands described here represent those that an employee must meet to perform the essential functions of this job successfully. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. · Lift up to 50 lbs. · Work standing or walking for long periods of time. · Work bending and squatting. · Work in cold, refrigerated, and frozen conditions. · Work in hot conditions. Other Duties: This job description is not designed to cover or contain a comprehensive list of activities, duties or responsibilities that are required of the employee. Other duties, responsibilities and activities may change or be assigned at any time with or without notice. Compensation & Benefits: • $80,0000.00-$85,000.00/Annual commensurate with experience This employer participates in E-Verify and will provide the federal government with your Form I-9 information to confirm that you are authorized to work in the U.S. Este empleador participa en E-Verify y proporcionará al gobierno federal la información de su Formulario I-9 para confirmar que usted está autorizado para trabajar en los EE.UU.. Equal Employment Opportunity: Kommissary does not discriminate in employment on the basis of race, color, religion, sex (including pregnancy and gender identity), national origin, political affiliation, sexual orientation, marital status, disability, genetic information, age, membership in an employee organization, retaliation, parental status, military service, or other non-merit factor. Kommissary is committed to providing access, equal opportunity, and reasonable accommodation for individuals with disabilities in employment, its services, programs, and activities. To request reasonable accommodation, contact us at Requirements:

Job Description We are looking for a Sous Chef to help us open our Garden City cafe! As a Sous Chef at Tatte, you will assist overseeing all kitchen operations at your café and are responsible for the success and growth of your kitchen team. Sous Chef may be responsible for the supervision of up to 25 employees including Zone Leaders, Cooks, Prep Cooks and Dishwashers. The individual must possess the ability to engage, inspire, and lead a strong team. A passion for amazing food made from scratch and genuine hospitality are an absolute must at Tatte. A Sous Chef is responsible for the overall kitchen execution in a fast paced, high volume environment in the absence of head chef. Scope of Responsibilities (include but are not limited to): • Oversees production and service according to established guidelines, • Adheres to recipe, portioning, and presentation standards, • Complete all daily management tasks in a timely manner, • Establish a strong understanding of our menu through daily tasting, • Coach kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards, • Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas, • Maintains inventory to stay within established guidelines while assuring that necessary product is available when needed, • Ability and desire to work a flexible schedule based on sales trends and business needs which will include days, nights, weekends and holidays, • Ability to work ten hour-plus shifts, plus ability to stand, squat or walk for extended periods of time, • Minimum of three years of culinary/kitchen management experience in a high-volume foodservice operation, • Comprehensive knowledge of food and proven passion for culinary excellence, • Understand the importance of quality product, visual presentation, efficient production, safety & sanitation, and food cost controls, • Knowledge and proficiency of Tatte’s systems, methods and processes that contribute to great execution, • Excellent communication skills with the ability to communicate professionally and effectively, • Highly organized with strong attention to detail, • Hospitality Education - A.O.S. Degree in Culinary Arts or culinary certificate and required experience, • Proficiency working with Microsoft Office – Word, Excel and Outlook, • Previous experience working with UltiPro Onboarding & Recruiting, Toast - POS System, CrunchTime and Teamworx (highly preferred), • Competitive pay (typically Sous Chef pay ranges from $25/hour to $30/hour , depending on experience), • Quarterly bonus program, • Paid vacation time Immigration Reimbursement Program (after one year of full-time service) • 401(k) (with a vesting match), • Free EAP employee assistance programs, • Flexible schedule with no late nights, • Health, dental and visual insurance, • Free meals and drinks #chef #souschef #executivechef #chefdecuisine #finedining #kitchenmanager #foodie #scratchcooking #servsafe #headchef #hospitality #leadership #chefjobs #backofhouse #nowhiring #restaurantjobs

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 DescriptionSalary: $66,300 - $85,000 per year ABOUT US Rethink Food is a chef-led nonprofit partnering with restaurants to better feed communities. Through strong partnerships with local restaurants and community-based organizations, we work with a responsive, hyperlocal network that provides culturally celebrated, nutritious meals. Since 2017, we've served over 30 million meals and reinvested more than $142 million into local economies. Our work falls into three core areas: • Building the Network: We connect restaurants, community-based organizations, and food donors to deliver meals where theyre needed most., • Setting the Example: Through our Sustainable Community Kitchen, we demonstrate what dignified, community-centered food access can look like., • Advocating for Change: We champion policy and systems change to create a more sustainable, equitable food future for all. ROLE SUMMARY The Sustainable Community Kitchen Sous Chef will lead the culinary operations and logistics at the Rethink Sustainable Community Kitchen, overseeing meal production for the Rethink Neighborhood meals portfolio and other contract work. This role involves managing and developing the culinary team, ensuring the highest food quality and sustainability standards. The ideal candidate will embody Rethinks zero waste/excess production model, demonstrating a deep commitment to sustainability and community support. RESPONSIBILITIES • Work with the Head Chef to develop and curate nutritiously dense and culturally diverse menus that cater to the needs of the communities served., • Oversee receiving for morning deliveries, ensuring quality and proper processing and storage., • Ensure the kitchen and refrigerators remain clean and organized., • Champion Rethinks commitment to zero waste by optimizing ingredient use, reducing food waste, and repurposing excess food creatively., • Utilize Winnow to report on sustainability metrics, striving for continuous improvement in kitchen practices., • Keep a daily log of received, produced, and processed food., • Responsible for the accurate labeling and organization of all production materials for CBOs and events, and for liaising with the logistics team to resolve any issues, • Oversee inventory management, food receiving and sorting of food deliveries: follows DOH and Sustainable Community Kitchen guidelines of food labeling procedures when receiving food products to ensure quality, freshness and consistency., • Supervise and instruct facilities and culinary teams weekly and daily tasks, • Perform other duties as assigned. QUALIFICATIONS • Proven experience in a leadership role within a professional kitchen, preferably in a sustainability-focused environment., • Strong commitment to Rethink Foods mission of reducing food waste and promoting food security., • Excellent culinary skills, with a deep understanding of diverse cuisines and dietary requirements., • Demonstrated ability to manage and develop a diverse team., • Strong communication and interpersonal skills, with the ability to represent Rethink Food in various forums., • Knowledge of food safety regulations and best practices., • Experience with menu development and large scale meal production., • Strong organizational skills, detail-oriented, and able to prioritize tasks and meet deadlines in a fast-paced environment., • Passion for community engagement and advocacy for sustainable food practices., • Familiarity with vendor management and procurement processes., • Ability to work independently and as part of a collaborative team., • Knowledge of food safety regulations and best practices., • Self-motivated individual who takes initiative and is always looking to grow and learn, • Ability to embrace an environment that is rapidly growing and changing to adapt to new business demands, • Must embrace the mission and core values of Rethink Food, • Must be able to stand, bend, stretch, lift, and carry heavy materials up to 50 lbs WHAT YOU BRING TO THE TABLE:Commitment to embodying our values of - Inventiveness:At our core, we are relentlessly curious about solving problems. As our name suggests, were a team of creative thinkers, but were also hands-on doers, challenging norms with humility to find practical solutions that can create lasting change. Vulnerability:Guided by an always be better mindset, we are a team that intentionally reflects on what we are doing well and where we need to improve. We hold ourselves and each other accountable, every day. No blame, no shame we just want to be sure were always doing the right thing. Thoughtfulness:Our vision for a nourished and thriving world starts with nourished and thriving individuals in each of our communities. Our work is centered on the needs of the people that bring our communities to life. We dont pretend to have all of the answers. We are committed to listening and learning in order to identify and scale solutions that ensure stable and reliable access to healthy food for all so each and every community can thrive. Kindness: At Rethink, we show up every day with empathy and compassion and believe everyone should be treated with dignity. Kindness goes a long way we are all about just being kind COMPENSATION The annual salary range for this position is $66,300 - $85,000, depending on experience and education. We also offer a complete benefits package including medical, dental, vision, disability, life insurance, PTO, paid holidays, two weeks per year for an organization-wide office closure to recharge, a retirement plan, and a progressive parental leave plan. HOW TO APPLY While a degree, certification, and work experience are a plus, we recognize that other life and work experiences may also prepare you for this role. Additionally, research has shown that women and people from underrepresented groups may not apply for jobs if they do not meet 100% of the job qualifications. Please know that no candidate has 100% of the listed job qualifications. Therefore, we encourage you to apply for this position if you believe you can complete the responsibilities. Applications will be reviewed on a rolling basis. However, we have an immediate need to fill the position.Please submit your application online.

Job Description Location: SUNY Westbury • We are hiring immediately for a full time HOURLY SOUS CHEF position., • Address: Old Westbury Board - 223 Store Hill Rd, Old Westbury, NY 11568 Note: online applications accepted only., • Schedule: Full time schedule. Sunday - Thursday. 12:00 pm - 8:30 pm. More details upon interview., • Requirement: Previous culinary experience is required., • Fixed Pay Rate: $24.00 per hour We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1464423. 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: 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. Join our campus team where you are valued and empowered to make a difference. Enjoy competitive wages, benefits, and perks like Instapay through the One @Work app. Our careers are filled with purpose and encourage learning, growth, and meaningful impact. Apply today! 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. Both full-time and part-time associates are eligible for the following benefits: • Opportunities for Training and Development, • 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 In addition, full-time positions also offer the following benefits to associates: • Medical, • Dental, • Vision, • Life Insurance/AD, • Disability Insurance, • Commuter Benefits, • Employee Assistance Program Because this position requires you to perform services in an educational facility, there may be periods when the Company does not require you to perform work (such as winter and summer breaks when food service needs decline or cease). Any such periods during which you do not perform work on the Company’s behalf may be unpaid and deemed a temporary layoff. However, depending on business needs, you may be required to work year-round, potentially at a different location during break periods. Business needs may vary from year to year. 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. Chartwells Higher Ed maintains a drug-free workplace.

Job DescriptionCompany Description Eataly is the world’s largest artisanal Italian food and beverage marketplace! Eataly is not a chain; each Eataly is different, with its own character and own theme – but all with the same aim... for our guests to: • EAT authentic Italian food at our restaurants, cafés and to-go counters, • SHOP a selection of high-quality Italian, local and homemade products, • LEARN through our classes and our team’s product knowledgeJob Description The Chef de Cuisine (CDC) supports the Head Chef team in managing all aspects of the production of authentic Italian dishes in Eataly’s restaurants. The CDC ensures quality standards are consistently met in the areas of food production, team management and guest experience. Reports to the Head Chef and manages a team of Sous Chef. • Collaborates closely with the Head Chef team to plan and execute seasonal menus in the restaurants, • Directs employee hiring, assignment, training, payroll, scheduling, evaluations and terminations, • Reviews financial information such as sales, costs and labor, to ensure adherence to budgets, • Manages inventory: estimates needs, places orders, receives and checks deliveries, • Informs front of house personnel of menu changes, specials and shortages, • Documents, investigates, escalates and resolves employee or guest incidents, • Performs other duties as required or assignedQualifications, • 5+ years of chef experience, including 2+ years of management experience, • Knowledge of Italian cuisine, • Excellent communication and leadership skills, • Advanced computer skills, • Availability to work onsite with a flexible schedule including evenings, weekends and holidays, • Ability to lift up to 50 pounds, • Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending and squatting Additional Information Benefits and Perks • Medical, Dental, Vision Insurance, • Paid Time Off, • Paid Parental Leave, • 401K with match or RRSP, • Bonus program, • Free family meal daily, • Discounts at Eataly, • Classes on products and Italian cuisine, • Referral bonus program

Job DescriptionCompany Description Eataly is the world’s largest artisanal Italian food and beverage marketplace! Eataly is not a chain; each Eataly is different, with its own character and own theme – but all with the same aim... for our guests to: • EAT authentic Italian food at our restaurants, cafés and to-go counters, • SHOP a selection of high-quality Italian, local and homemade products, • LEARN through our classes and our team’s product knowledgeJob Description The Sous Chef Hourly supervises and coordinates the production of high-quality, authentic Italian dishes in one of Eataly’s exciting, high-volume, open kitchen restaurants. Reports to the Head Chef and manages the kitchen staff. • Supervises and coordinates activities related to food preparation, kitchen and storage areas, • Participates in menu planning and actively manages food production, • Trains and works alongside cooks to ensure quality, speed, safety and health standards are consistently met, • Informs front of house personnel of menu changes, specials and shortages, • Requisitions and apportions food items and utilizes food surpluses to control food costs, • Assists with scheduling and payroll processing as requested, • Documents, investigates, escalates and resolves employee or guest incidents, • 3+ years of back of house experience, including 1+ years of management experience, • Good communication skills, • Excellent knife skills and finger dexterity to use small tools and utensils adeptly, • Advanced computer skills, • Availability to work onsite with a flexible schedule often including evenings, weekends and holidays, • Ability to lift up to 50 pounds, • Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending and squatting, • Ability to work with commercial equipment including stand mixers, ovens, torches, etc. Additional Information Benefits and Perks • Medical, Dental, Vision Insurance, • Paid Time Off, • Paid Parental Leave, • 401K with match or RRSP, • Bonus program, • Free family meal daily, • Discounts at Eataly, • Classes on products and Italian cuisine, • Referral bonus program, • and more!

Job Description Salary: $75000 - $80000 / year What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Assists the Executive Chef with managing cost controls and control expenditures for the account, • Assists the Executive Chef with planning and creating menus, • Produces and execute catering events, • Rolls out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications: • A.S. or equivalent experience, • Some progressive culinary/kitchen management experience, depending upon formal degree or training, • Catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences helpful, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities, • ServSafe certified - highly desirable Apply to Flik today! Flik is a member of Compass Group USA Click here to Learn More about the Compass Story 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: 1466166 Flik Hospitality Group JEANNE M LANE [[req_classification]]

Job Description Position Title: Sous Chef I Pay Grade: 11 Salary: $70,000 - $80,000 Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to Work, This is R/A ! This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email . Job Summary Summary: As a Sous Chef I, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client’s culture and guidelines, the Health Department’s regulations, and the company’s standards and expectations of food quality, freshness and presentation. The Sous Chef I also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management. Essential Duties and Responsibilities: • Assists in coordinating and participating in the preparation and cooking of various food items., • Assists with planning and creating menus., • Rolls out new culinary programs in conjunction with the marketing and culinary team., • Assists with managing cost controls and controlling expenditure., • Performs other duties as assigned. Qualifications: • 5 years of related culinary experience including 1 year at the management level., • Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations., • Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation., • Ability to set up and distribute production sheets., • Supervisory, leadership, training, management, and coaching skills., • ServSafe or Department of Health Certification is preferred., • Computer skills and knowledge of MS Office products including Excel. Restaurant Associates is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Associates at Restaurant Associates are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Applications are accepted on an ongoing basis. Restaurant Associates maintains a drug-free workplace.

Job DescriptionMAKE YOUR IMPACT Impact Kitchen is here to impact the lifestyle of New York City! Impact Kitchen is a nutrition focused all day restaurant & cafe serving breakfast, brunch, lunch & dinner. We are 100% free of gluten, refined sugars and seed oils. Make an Impact everyday with smoothies, power bowls, coffee, baked goods and endless other nutrient-dense options. Founded in Toronto in 2015, Impact Kitchen is the brainchild of two incredible innovators: personal trainer and nutrition expert Josh Broun, and M·A·C Cosmetics co-founder Frank Toskan. In addition to our restaurant presence, Impact Kitchen fuels many major league sports teams and top athletes through catering and culinary partnerships. WHAT MAKES IMPACT KITCHEN UNIQUE? Our Values • 96% – The amount of managerial roles we filled through internal success planning last quarter., • 91% – Our average Employee Experience score. SOUS CHEF (Internally referred to as Assistant Culinary Experience Manager) As a Sous Chef at Impact Kitchen, you play a hands-on leadership role in the kitchen, setting the standard for culinary excellence. You are passionate about food quality, consistency, and operational execution — ensuring every dish reflects our values and commitment to guest satisfaction. You work closely with the Culinary Experience Manager to support and lead all aspects of back-of-house operations — from food preparation and cleanliness to compliance and team development. This role is ideal for someone who thrives in a fast-paced environment and leads from the front, setting the tone for the team through direct involvement in day-to-day kitchen activities. This position offers a clear growth path to Culinary Experience Manager and ultimately Restaurant General Manager. COMPENSATION Sous Chefs earn a total compensation between $68,000 - $72,000 per year and enjoy: * Meal stipend * Substantial discount on Impact Kitchen products * Eligibility for health and dental benefits * Paid vacation and sick time * Flexible scheduling to support a balanced lifestyle TEAM & DEPARTMENT As a Sous Chef, you help lead all kitchen operations and support the Culinary Experience Team with a focus on food execution, cleanliness, consistency, and efficiency. You are accountable for delivering high-quality meals while managing food costs, labour, and kitchen systems. You model professionalism and inspire your team to work with purpose, urgency, and pride. This role involves direct leadership of a large portion of our team and serves as the main point of food production for our guests. You’ll work closely with both front-of-house and support teams across multiple levels of the organization. The Sous Chef (Assistant Culinary Experience Manager) reports to the Culinary Experience Manager. CORE RESPONSIBILITIES * Lead the daily execution of food preparation and kitchen operations * Lead by example in all areas of kitchen execution — including prepping, cooking, and expo — to set the standard for quality, urgency, and professionalism * Ensure all food served meets Impact’s quality, presentation, and consistency standards * Maintain a clean, safe, and organized kitchen that meets all health and safety regulations * Manage and oversee prep lists, production schedules, and service flow * Assist with scheduling and labour management to align with sales forecasts and budgets * Coach, train, and develop kitchen staff; promote a culture of accountability and learning * Uphold and reinforce SOPs for food production, inventory, and sanitation * Support recruitment and onboarding of kitchen talent; participate in evaluations and progressive discipline where necessary * Track and report on kitchen KPIs such as food cost, labour cost, and waste * Collaborate with senior leaders and culinary stakeholders on new menu items, recipe development, and production rollouts SKILLS & QUALIFICATIONS * Culinary Degree from a recognized institute or equivalent experience * Minimum 3 years of progressive kitchen management experience * Proven success managing food and labour costs in a high-volume kitchen * Comprehensive knowledge of food production, cost controls, sanitation, and kitchen safety * Strong leadership, communication, and organizational skills * Experience in training and developing culinary staff * Ability to ensure and train on consistency, quality, and plate presentation * Flexible availability including weekends and holidays; willingness to work extended hours when needed * Commissary or multi-location experience considered an asset * Ability to lift over 20 lbs and remain active during long shifts INCLUSIVITY AT IMPACT Impact Kitchen serves a diverse community and is made stronger by a diverse team. We welcome and encourage applications from individuals of all backgrounds, identities, and experiences. As an Equal Opportunity Employer, our hiring decisions are based solely on business needs, experience, and potential. We do not discriminate based on any classification protected by law. We are committed to accessible hiring practices. If you require accommodation during the recruitment process, please indicate this in your application. Both Impact Kitchen and the applicant share the responsibility to communicate and accommodate reasonably. Powered by JazzHR qCF3S3lGPR

Job Description Position Title: Sous Chef Pay 12 Reports To: Salary: 65,000-68,000 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: 1469585 Bon Appetit BRYAN GONI

Job Description • We are hiring immediately for a full time SOUS CHEF position., • Location: Rutgers University - 350 Martin Luther King Boulevard, Newark, NJ 07102. Note: online applications accepted only., • Schedule: Full time; Days and hours may vary based on catering event needs. More details upon interview., • Requirement: Prior catering experience is preferred. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: At Gourmet Dining & Chartwells Higher Education, people are at the core of our business. Together we build innovative food service concepts and serve fresh, local and nutritious meals at over 270 college campuses across the country. Twice named the Fastest Growing Brand by Nation’s Restaurant News, at Gourmet Dining & Chartwells we take pride in creating opportunities for associates to grow their careers and achieve their development goals within the company. Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: • Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders., • Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures., • Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements., • Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor., • Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers., • Keeps up with peak production and service hours., • Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Full-time and part-time positions offer: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Our Commitment to Diversity and Inclusion Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Gourmet Dining maintains a drug-free workplace. Gourmet

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

Job DescriptionCompany Description Eataly is the world’s largest artisanal Italian food and beverage marketplace! Eataly is not a chain; each Eataly is different, with its own character and own theme – but all with the same aim... for our guests to: • EAT authentic Italian food at our restaurants, cafés and to-go counters, • SHOP a selection of high-quality Italian, local and homemade products, • LEARN through our classes and our team’s product knowledgeJob Description A Pastry Hourly Sous Chef supervises and participates in the transformation of high-quality ingredients into delicious Italian pastries in accordance with Eataly’s recipes. Reports to the Pastry Chef De Cuisine and the Pastry Sous Chef Manager. • Leads the Pastry Team in the preparation of pastries, tiramisu, cannoli, cookies, brioches, gelato and other Italian desserts in accordance with Eataly’s standards, • Follows recipes and complies with portion sizes, quality standards, department rules and procedures, and Department of Health regulations, • Washes and cleans all utensils, preparation equipment and counters required for production, • Performs other duties as required or assignedQualifications, • 2+ years in a pastry preparation position, • Excellent communication skills, • Basic math and measuring skills, • Availability to work onsite with a flexible schedule often including evenings and weekends, • Ability to lift up to 50 pounds, • Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending and squatting Additional Information Benefits and Perks • Medical, Dental, Vision Insurance, • Paid Time Off, • Paid Parental Leave, • 401K with match or RRSP, • Bonus program, • Free family meal daily, • Discounts at Eataly, • Classes on products and Italian cuisine, • Referral bonus program

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

Job Description Location: ST JOHN'S UNIVERSITY - JAMAICA, NY Salary: $64,350 - $65,000 Other Forms of Compensation: Medical, Dental, Vision, 401k, PTO 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 As a Residential Dining Sous Chef for Chartwells Higher Ed at St John's University you will be responsible for assisting with the overall success of the food service program and overseeing culinary functions for a high volume, all-you-care-to eat dinign hall on campus. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client’s culture and guidelines, the Health Department’s regulations, and the company’s standards and expectations of food quality, freshness and presentation. The Sous Chef also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management. The schedule for this position is typically Tuesday - Saturday from 12:00 pm - 10:00 pm, but the ideal candidate must be flexible to meet business needs. Essential Duties and Responsibilities: • Assists in coordinating and participating in the preparation and cooking of various food items., • Assists with planning and creating menus., • Rolls out new culinary programs in conjunction with the marketing and culinary team., • Assists with managing cost controls and controlling expenditure., • Performs other duties as assigned. Qualifications: • 5 years of related culinary experience including 1 year at the management level., • Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations., • Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation., • Ability to set up and distribute production sheets., • Supervisory, leadership, training, management, and coaching skills., • ServSafe® Certification is preferred., • Computer skills and knowledge of MS Office products including Excel. 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: 1477060 Chartwells HE SHARON MCNEELEY [[req_classification]]

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

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

Job Description Position Title: Sous Chef Emirates JFK Pay 11 Reports To: Salary: $65,000-$70,000/year 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 Summary: As a Sous Chef I, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client’s culture and guidelines, the Health Department’s regulations, and the company’s standards and expectations of food quality, freshness and presentation. The Sous Chef I also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management. Essential Duties and Responsibilities: • Assists in coordinating and participating in the preparation and cooking of various food items., • Assists with planning and creating menus., • Rolls out new culinary programs in conjunction with the marketing and culinary team., • Assists with managing cost controls and controlling expenditure., • Performs other duties as assigned. Qualifications: • 5 years of related culinary experience including 1 year at the management level., • Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations., • Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation., • Ability to set up and distribute production sheets., • Supervisory, leadership, training, management, and coaching skills., • ServSafe or Department of Health Certification is preferred., • Computer skills and knowledge of MS Office products including Excel. 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: 1476445 Flik Hospitality Group MARIANA SMITH [[req_classification]]

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 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 • We are hiring immediately for a full time CHEF position., • Location: New York Jets - 1 Jets Drive, Florham Park, New Jersey 07932. Note: online applications accepted only., • Schedule: Full time; Days may vary, 6:00 am to 3:00 pm. More details upon interview., • Requirement: Prior cooking experience is required., • Perks: Free lunch! Uniforms provided!, • Fixed Pay Rate: $28.00 per hour. Free meals, uniforms and laundering service available at select locations. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1478112. The advertised program is an AI 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! 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 Summary: Directs, coordinates and evaluates assigned kitchen, food production and food-service associates. Essential Duties and Responsibilities: • Supervises, coordinates and participates in activities of cooks and other associates engaged in preparing, cooking and serving food. Ensures all food handling, sanitation and customer service standards are met., • Supervises hourly kitchen associates, including interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action., • Efficiently prepares high-quality food items according to standardized recipes to meet production, delivery and service schedules. Serves meals or prepares for delivery., • Ensures proper presentation, food quality, portion control and maintenance of proper serving temperatures., • Tracks food use, waste and consumption to requisition or purchase product., • Receives and inspects product and supplies for quality and quantity to ensure appropriate inventory., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to ensure compliance with sanitation, safety, production and merchandising requirements., • Helps select and develop recipes and menus. Both full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace.

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

Job Description • We are hiring immediately for a full time CHEF position., • Location: Archbishop Molloy HS - 83-53 Manton Street, Briarwood, NY 11435 Note: online applications accepted only., • Schedule: Full time schedule. Monday - Friday, hours may vary. More details upon interview. 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: Directs, coordinates and evaluates assigned kitchen, food production and food-service associates. Essential Duties and Responsibilities: • Supervises, coordinates and participates in activities of cooks and other associates engaged in preparing, cooking and serving food. Ensures all food handling, sanitation and customer service standards are met., • Supervises hourly kitchen associates, including interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action., • Efficiently prepares high-quality food items according to standardized recipes to meet production, delivery and service schedules. Serves meals or prepares for delivery., • Ensures proper presentation, food quality, portion control and maintenance of proper serving temperatures., • Tracks food use, waste and consumption to requisition or purchase product., • Receives and inspects product and supplies for quality and quantity to ensure appropriate inventory., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to ensure compliance with sanitation, safety, production and merchandising requirements., • Helps select and develop recipes and menus. Both full-time and part-time positions offer the following benefits to associates: • Retirement Plan, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Medical, • Dental, • Vision, • Life Insurance/AD, • Disability Insurance, • Commuter Benefits, • Employee Assistance Program 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. Req ID:1450972 CulinArt Sector 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 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 DescriptionRiverdale Country School is a Pre-K through grade 12 independent school in New York City committed to empowering lifelong learners by developing minds, building character, and creating community in order to change our world for the good. Riverdale seeks to reflect that belonging is the foundational core of community building in how we work collaboratively and support the school’s mission and empowers all community members to thrive in mind, character, and community. Riverdale enrolls about 1,300 students who collectively reside in 117 different zip codes. We seek to employ people who engage in all aspects of work with a student-centered approach, an open mind, passion, and a willingness to support the greater community. This is a full-time, exempt position that directly supervises Culinary team members. You will report to the Assistant Culinary Director and Culinary Director at your campus. The Sous Chef is responsible for supervising the execution of the preparation and cooking of all food items for daily foodservice and special events. The ideal candidate will help facilitate and cultivate the spirit of farm to table food. You will help contribute to the structure and organization of our current culinary program. We are looking for someone with the ability to think strategically, communicate effectively and interact professionally with a diverse group of students, parents, peers, managers and vendors. Principal Qualifications:- Minimum of five years large volume cooking experience along with two years experience managing a team in a food service environment.- Excellent written and oral communication skills.- Ability to work in a team environment and demonstrate excellent customer service.- Must have the ability to lead and support the kitchen staff.- Must be able to understand verbal and written instructions.- Holds a valid NYC DOH Food Protection Certificate.- Must be knowledgeable and able to manage and comply with Health Department and other governmental agency regulations.- Must have extensive knowledge of food preparation and production for volume restaurant and banquet facility.- Individual is responsible for achieving on site certifications provided by employer Required Skill Sets:- Knowledge of various cuisines and cultural foods with emphasis on sustainable sourcing. - Following and supporting standards set in place for the kitchen and ensure the team is able to follow.- Attend training sessions, on site and off site.- Responsible for overseeing preparation and execution of daily menus, ensuring production of desired quality and necessary quantity of food.- Create daily individual work plans for team members for each shift. - Work with team to ensure menu items are displayed in a proper manner. - Work with serving staff to ensure staff members provide excellent level of customer service at all times.- Provide additional training and mentorship as needed ny the culinary team. - Communicate with the management team to maintain the level of food quality that is expected. - Liaison between culinary team and management.- Communicate any issues to the team which could affect the service before each meal period; menu changes, allergens, ingredients changes, etc...- Knowledge of food product, identification, and acceptable level of food quality. - Must know methods of food preparation, cooking times, and portion sizes to ensure food is prepared in a prescribed manner. - Evaluate food quality and preparedness by tasting everything.- Ensure food is stored at the appropriate temperature for the appropriate length of time and follows all food safety standards. - Sets up/Breaks down kitchen. - Maintains a clean, safe and sanitary work station, equipment, and utensils. - Maintain production records (food usage, overages, shortages, customer counts, etc.)- Maintain established logs (food temperatures, cooling temperatures, cooler & freezer temperatures, etc.)- Communicate with management regarding food product that needs to be ordered for upcoming production.- Report safety hazards discovered in the location to management immediately additional job functions. - Completion of additional tasks requested by a management team.- Responsible for receiving deliveries and proper storage of all items.- Assist the Director of Food Services and Assistant Director of Food Services in any area as needed. Requirements: - Degree in Culinary Arts, Hospitality Management or equivalent experience preferred. - A minimum of 2-4 years progressive culinary management experience. - Strong leadership and coaching skills and the ability to train others. - NYC Food Handlers certification, ServSafe certification and Allertrain certification. Work EnvironmentThe work environment can be loud and busy. There are many kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors. Ability to lift, move and/or transport up to 40 pounds is required. Work Hours - (some days may vary) Monday-Friday 6:00am-2:30pm some evenings & weekends required.Salary or Hourly rate:To apply for this position, please click on the red “Apply for this Job” button. Please submit a resume and cover letter. If there are pronouns we should use in potential future communications, we invite you to share that information with us. For information about this position and all open positions, please visit the Careers page of Riverdale’s website. Benefits of Full Time Work at Riverdale Country School Working at Riverdale Country School is a purposeful and meaningful career choice that comes with many benefits including: Transportation: Shuttle service is available to/from the 242nd St / Broadway subway station. Limited stops are also available near transit hubs in Manhattan including the Metro North Harlem Station and subway lines – 1, 2, 3, 4, 5, 6, N, Q, R, A, B, C, and D. If there is need in the community, we can also run a shuttle from the Henry Hudson Parkway / 246th St bus stop which connects to the #7, #10, and Express Buses to/from Manhattan. Professional Development: A generous professional-development budget provides for conferences, skills training, and onsite training in areas such as mindfulness, coaching, and diversity, equity, inclusion, and belonging. Grants and Stipends: All employees are eligible for Frankel Fellow grants, known as “passion grants,” which pay for enrichment activities. More than 120 grants have been made to faculty and staff since the program started in 2014. Stipends are available for coaching, affinity group facilitation, advising clubs with significant out-of-school time, and chaperoning trips (including global trips!). Sabbatical: Full time teaching faculty are eligible for a sabbatical after 10 years of employment. Health Benefits: Riverdale offers and subsidizes health, dental, and vision insurance. In addition, the school offers a flexible spending account through which employees can use pre-tax dollars to pay for health-related expenses. Retirement: Employees are eligible to join our Defined Contribution retirement plan through TIAA. The school contributes 7% of an employee's annual salary to their retirement account. Vacation: Riverdale Country School has a generous time-off policy for staff in addition to vacations afforded by the school calendar. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job Description • We have an opening for an on call CHEF position., • Location: Chef Scheuer - 132 West 31st Street, Suite 601, New York, NY 10001 Note: online applications accepted only., • Schedule: On call schedule. Shift will be based on needs. More details upon interview., • Requirement: Culinary experience required., • Pay Range: $30.00 per hour to $50.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1471301. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email . Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to work This is R/A ! Job Summary Summary: Directs, coordinates and evaluates assigned kitchen, food production and food-service associates. Essential Duties and Responsibilities: • Supervises, coordinates and participates in activities of cooks and other associates engaged in preparing, cooking and serving food. Ensures all food handling, sanitation and customer service standards are met., • Supervises hourly kitchen associates, including interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action., • Efficiently prepares high-quality food items according to standardized recipes to meet production, delivery and service schedules. Serves meals or prepares for delivery., • Ensures proper presentation, food quality, portion control and maintenance of proper serving temperatures., • Tracks food use, waste and consumption to requisition or purchase product., • Receives and inspects product and supplies for quality and quantity to ensure appropriate inventory., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to ensure compliance with sanitation, safety, production and merchandising requirements., • Helps select and develop recipes and menus. Both full-time and part-time positions offer the following benefits to associates: • Retirement Plan, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Medical, • Dental, • Vision, • Life Insurance/AD, • Disability Insurance, • Commuter Benefits, • Employee Assistance Program, • The use of a medium weight cut gloves when handling or using knives, peelers, choppers, mandolins or cleaning a slicer., • The use of oven mitts, fryer gloves or steamer gloves when handling hot pans from ovens, warmers or steamtables., • The use of slip-resistant shoes and proper lifting techniques. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.

Job 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 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 the Capital One Landing with F&B partner, Jose Andres Group. 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: 1464827 Flik Hospitality Group Steven Goldberg [[req_classification]]

Job Description Location: Montclair State University • We are hiring immediately for a full time SOUS CHEF position., • Location: Montclair State University - 1 Normal Avenue, Montclair, NJ 07043. Note: online applications accepted only., • Schedule: Full time; Days and hours may vary. Two late shifts, one opening shift, and two mid shifts. More details upon interview., • Requirement: Prior culinary leadership experience is required. ServSafe certification is preferred., • Pay Range: $25.00 per hour to $27.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1468583. 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: 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. Join our campus team where you are valued and empowered to make a difference. Enjoy competitive wages, benefits, and perks like Instapay through the One @Work app. Our careers are filled with purpose and encourage learning, growth, and meaningful impact. Apply today! 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. Both full-time and part-time associates are eligible for the following benefits: • Opportunities for Training and Development, • 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 In addition, full-time positions also offer the following benefits to associates: • Medical, • Dental, • Vision, • Life Insurance/AD, • Disability Insurance, • Commuter Benefits, • Employee Assistance Program Because this position requires you to perform services in an educational facility, there may be periods when the Company does not require you to perform work (such as winter and summer breaks when food service needs decline or cease). Any such periods during which you do not perform work on the Company’s behalf may be unpaid and deemed a temporary layoff. However, depending on business needs, you may be required to work year-round, potentially at a different location during break periods. Business needs may vary from year to year. 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. Chartwells Higher Ed maintains a drug-free workplace.

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