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Job DescriptionBenefits: • Health insurance, • Vision insurance, • Dental insurance Job Title: Commercial Refrigeration Technician - Day shift! Location: Brooklyn NY About the Company Join a fast-growing, well-funded nationwide meal delivery company that is transforming the way people eat. With 20+ facilities across the United States and $250M in recent funding, this company is scaling fast and building the team that will take them there. Their Brooklyn facility is a high-volume commercial kitchen operation producing chef-made, ready-to-eat meals at scale. This is a company with real momentum, a strong maintenance culture, and a genuine path to becoming a direct employee. This role is contract-to-hire — perform well and you convert directly onto their team. Overview We're seeking an experienced Commercial Refrigeration Technician to join the facilities/maintenance team at our Brooklyn facility. This role is core to keeping commercial refrigeration systems running reliably across a high-volume, fast-paced kitchen operation. You'll be joining a collaborative, cross-trained team that takes pride in their work and keeps a world-class food production operation running at peak performance. Schedule Day shift, 8:00 AM – 5:00 PM, Tuesday–Saturday. Responsibilities • Troubleshoot, repair, and maintain commercial refrigeration equipment including rooftop units (RTUs), chillers, condensers, evaporators, and walk-in refrigeration boxes, • Diagnose and repair issues with compressors, motors, belts, and pulleys, • Respond to refrigeration breakdowns quickly to minimize downtime in a fast-paced kitchen environment, • Maintain accurate records of service, parts usage, and equipment status, • Adhere to all safety protocols and regulations while on site, • Partner with the broader facilities/maintenance team on cross-functional repairs as needed — a plus, not requiredRequirements, • EPA Universal certification required, • Proven hands-on experience repairing commercial refrigeration systems — 3+ years, • Strong troubleshooting ability across compressors, motors, electrical/mechanical components, • Ability to read technical manuals, schematics, and diagrams, • Prior experience in a food production, commercial kitchen, or industrial/manufacturing environment strongly preferred, • Ability to stand for long periods, lift up to 50 lbs, and work in a physically demanding environment, • Team-oriented, proactive, responsive — strong culture fit, • Reliable commute to Brooklyn, NYNice to Have, • Interest/aptitude in learning conveyor systems and general kitchen equipment/appliance repair, • RMO License (Refrigeration Machine Operator) or in progress

Job DescriptionFull job description Company: Airlogix Location: Queens, NY | Serving NYC Metro & NJ Segment: Commercial / Industrial HVAC-R Compensation: $35–$65/hour based on experience + overtime + performance bonus eligibility Schedule: Full-Time Join a Team Built for Serious Mechanical Professionals At Airlogix, we are not just looking for another technician to run calls. We are building a team of mechanical professionals who take pride in protecting critical facilities, solving complex HVAC-R problems, and raising the standard for what this trade can be. Our work matters because our clients depend on their systems to keep people safe, comfortable, productive, and operational. Hospitals, commercial buildings, industrial facilities, restaurants, retail spaces, high-rises, and mission-critical environments do not have room for guesswork. When equipment fails, revenue, safety, comfort, and reputation are all on the line. That is why Airlogix is built around one clear purpose: to develop exceptional mechanical professionals while delivering innovative solutions that protect client success. This is a place for technicians who want more than a paycheck. It is for people who want to sharpen their craft, become trusted experts, and build a career their family can be proud of. A Culture That Protects Clients and Elevates Technicians At Airlogix, service means more than fixing equipment. It means protecting the client while elevating the people doing the work. We believe great technicians deserve real support, strong leadership, better tools, and a company that values the intelligence it takes to solve mechanical problems the right way. We are looking for HVAC-R technicians who bring both skill and character to the field. People who know that doing the right thing still matters. People who can diagnose a system carefully, communicate clearly, and leave a client with peace of mind because the work was handled with honor. Our team is built on smart solutions, not shortcuts. Commercial and industrial HVAC-R systems are complex, and the best technicians are part mechanic, part problem-solver, part advisor. Whether you are working on refrigeration, rooftop units, controls, chillers, boilers, split systems, or preventive maintenance, your thinking matters here. We believe success and goodness can coexist. You can make strong money, grow your career, serve clients well, support your family, and still be proud of how you got there. That is the legacy we are building. The Work That Keeps Businesses Running As an HVAC-R Technician with Airlogix, your work will directly support the uptime and performance of commercial and industrial clients across Brooklyn, NYC Metro, and New Jersey. You will be trusted to troubleshoot, maintain, repair, and optimize the systems that keep facilities operating. Your work may impact restaurants protecting food inventory, commercial buildings maintaining tenant comfort, industrial spaces controlling production environments, or critical facilities that cannot afford downtime. This is not low-level residential swap-out work. This is professional commercial HVAC-R service for clients who need dependable answers, clear communication, and technicians who can think through complex mechanical challenges. When you solve the problem correctly, you do more than complete a service ticket. You protect a client’s operation, strengthen Airlogix’s reputation, and build your own name in the trade. Growth, Rewards, and Career Value Airlogix is committed to developing exceptional mechanical professionals. That means we want technicians who are hungry to learn, willing to share knowledge, and serious about getting better. The compensation reflects the level of skill this role requires: $35–$65/hour based on experience, with overtime opportunities and performance bonus eligibility. Strong technicians who bring commercial HVAC-R capability, professionalism, and accountability will have room to grow. We believe in building prosperity the right way. That means steady work, meaningful earning potential, professional development, and a company culture where your effort is seen. If you want to stay average, this may not be the right place. If you want to become sharper, more trusted, more valuable, and more respected in the HVAC-R trade, Airlogix is built for that kind of technician. What You’ll Do • Service, troubleshoot, repair, and maintain commercial HVAC and refrigeration systems across NYC Metro and NJ., • Diagnose mechanical, electrical, refrigeration, airflow, and controls-related issues with accuracy and professionalism., • Work on equipment such as rooftop units, split systems, refrigeration systems, exhaust systems, make-up air units, boilers, chillers, and related commercial mechanical systems., • Perform preventive maintenance that helps clients reduce downtime, improve efficiency, and extend equipment life., • Communicate clearly with clients, dispatch, service leadership, and team members about findings, repairs, recommendations, and next steps., • Represent Airlogix with professionalism, integrity, clean workmanship, and respect on every jobsite., • Use technology, diagnostics, and service documentation to support smarter solutions and better client outcomes., • Support team growth by sharing knowledge, asking good questions, and contributing to a culture of excellence., • Follow safety standards, code requirements, and company procedures while working in commercial and industrial environments. What You Need to Succeed • Strong commercial HVAC-R service experience, preferably in commercial and/or industrial environments., • Ability to troubleshoot refrigeration, HVAC, electrical, mechanical, and controls issues., • EPA Certification required; Universal EPA strongly preferred., • Valid driver’s license and clean, insurable driving record., • OSHA/SST or applicable NYC jobsite safety credentials preferred., • Professional communication skills with clients, team members, and leadership., • Pride in your craft, strong work ethic, and the ability to take ownership of your calls., • A mindset built around service, smart solutions, integrity, character, and legacy. Benefits & Support • Competitive hourly pay: $35–$65/hour based on experience, • Overtime opportunities, • Performance bonus eligibility, • Company vehicle / truck support where applicable, • Fuel card, • Tools and technology support, • Health insurance, • Dental insurance, • Vision insurance, • 401(k) with company match, • Paid time off, • Professional development assistance, • Training and advancement opportunities, • Referral program, • Life insurance, • Employee assistance program Ready to Build Something Bigger? If you are an HVAC-R technician who wants to do meaningful commercial work, earn strong pay, grow your skillset, and build a career with a company that values both performance and character, Airlogix wants to talk. Apply today and bring your craft to a team built on service, solutions, integrity, character, and legacy. Airlogix is an Equal Opportunity Employer. Pay: $35.00 - $65.00 per hour Benefits: • 401(k), • 401(k) matching, • Dental insurance, • Employee assistance program, • Fuel card, • Health insurance, • Opportunities for advancement, • Paid time off, • Parental leave, • Referral program, • Vision insurance Work Location: In person Powered by JazzHR PxcY9Uc03a

Job DescriptionAbout Weee! Weee! is the largest and fastest-growing ethnic e-grocer in the United States, operating in one of the largest underserved categories in retail with affordable access to exciting ethnic food. By partnering with local suppliers, redesigning the value chain and leveraging social buying, Weee! is reshaping the grocery business entirely. You can read more about us on Business Insider, Reuters and TechCrunch. Weee! is headquartered in Fremont, CA, and is currently available coast to coast with exceptional growth (5x YoY) across geographies, categories and ethnicities. We have raised $800M+ in funding to date from leading investors including Softbank Vision Funds, DST, Blackstone, Tiger Global, Lightspeed Ventures, Goodwater Capital, XVC and iFly. The opportunity now is to join a rocketship as we prepare for the next stage of growth, and an eventual public listing. This role is onsite 5 days a week in Clifton, NJ Refrigeration (Ammonia) System operators. Responsibilities: • Maintain the Ammonia refrigeration and other freon based cooling systems including, but not limited to operation, maintenance, and repairs., • Maintain and operate single, two stage, cascade ammonia systems and subsystems, • Monitor and identify abnormal operating pressures, temperatures, and conditions within the refrigeration system, adjust, repairs and/or schedule service as required, • Thoroughly understanding and able to handle refrigeration system components, including vacuum pumps, chillers, evaporators, condensers, compressors, controls, and valves etc., • Perform and delegate to daily, weekly, monthly, annually inspections, and preventative maintenance on the refrigeration equipment and other cooler machinery on and off-site as needed, • Perform other maintenance duties such as plumbing, replacing valves, installing fixtures, detecting, and repairing leaks as needed, • Handle hazardous materials as directed and follow guidance of OSHA and EPA, • Monitor and record all system readings to document operation of the equipment and the system and provide reports and troubleshooting, • Respond to emergency breakdowns of the refrigeration systems, • Procure quotations and bids for the order of work scopes, repairs, parts, and construction projects as needed, • Ensure continuous training and competency of refrigeration updates and standards, • Train personnel for routine check and system following the SOP, • Thoroughly understand and can act upon based on EAP and technical guidance during emergency and system malfunction situations, • Handle unscheduled and emergency shut down of equipment, • Ensure all refrigeration equipment is functioning in a safe and optimal manner, • Ensures continuous operation of all the facility utility systems and supports preventative maintenance programs., • Assists in the record-keeping and training requirements for all components of the Ammonia refrigeration system in compliance with State and federal guidelines., • Must perform duties as assigned by the facility Manager. & Chief Engineer Qualifications Must posses a Blue SealToxic To Operating license issued by the state of New Jersey • Minimum of 5 or more year of Ammonia and freon based refrigeration experience, • At least 4 years of active experience with cooling processes, ammonia refrigeration, and other freon based facilities within a produce and food processing and storage facility is a plus, • Experience with screw and reciprocating compressors, recirculation pumps, HVAC units, air compressors, and associated control systems, • Work experience in ammonia system pump-downs and repairs, • Knowledge of chemical testing for cooling towers and ammonia system preferred, • Strong electrical and mechanical troubleshooting skills, • Ability to understand refrigeration blueprints, P&ID, and cut sheets, • Hazmat Responder Certification preferred, • Trained and experienced in lock-out, tag-out, and safe work practices, • Must be able to respond to emergencies if needed 24/7 including after hours and weekends., • Best-practice and professional knowledge of industrial maintenance and standards, • Able to perform in a fast-paced environment, • Must be detailed-oriented, cost-conscious, and deadline sensitive Physical requirements • Able to climb stairs and ladders and fall-protection trained, • Able to work at variable heights, • Able to lift, push, and pull 50 lbs. in weight Environmental conditions • Roof height and outdoors; cold, wet, and cold storage temperatures Benefits • Comprehensive health insurance package, including medical, dental, and vision. PPO/HMO packages, • 401k, 4% company match, • Equity and Bonus, • Vacation, sick and holiday time off, • Monthly Weee! Points credits Compensation Range • The US base hourly range for this full-time position is $37/hr - $43/hr, • This role may be eligible to discretionary bonus, incentives and benefits, • Our salary ranges are determined by role, level, and location The range displayed on each job posting reflects the minimum and maximum base salary for new hires for the position across all US locations. Within the range, individual pay is determined by multiple factors like job-related skills, experience and work locations. Your recruiter can share more about the specific salary range during the hiring process. Please note that the compensation details listed in US role postings reflect the base salary only, and do not include any variable compensation elements. Weee! is an equal opportunity employer welcoming all qualified applicants regardless of race, color, religion, sex, sexual orientation, gender identity, national origin, disability status, protected veteran status or any other basis prohibited by law. Discrimination or harassment of any kind is not tolerated at Weee!. If you need to inquire about an accommodation or need assistance with completing the application, please email us at applicantaccommodation@sayweee.com. For more jobs and to find out more about Weee!, visit our career page: https://about.sayweee.com/careers Softbank Vision Funds California Employee Privacy Policy Intro/FAQ 3.19.2026 Weee! Privacy Policy for California Employees Applicants Contractors (March 2026)

Job DescriptionBenefits: • 401(k), • Health insurance, • Paid time off, • 401(k) matching, • Dental insurance, • Opportunity for advancement, • Training & development, • Vision insurance Company Overview Kitchen Dynamics is a service provider in the commercial kitchen equipment industry. We offer commercial kitchen equipment maintenance, repairs and installations. Our clientele includes hotels, restaurants, hospitals, schools and corporate customers. Responsibilities We are seeking a Refrigeration Technician to work with us and provide service to our customers. The technician will be responsible for diagnosing and repairing equipment for commercial clients within the food service industry. The technician will report to the Service Manager as well as the Owner. We are a small, growing company and are looking for candidates that enjoy working in a small team with close collaboration. Duties · Diagnosing and repairing equipment · Reading and understanding manufacturer schematics · Installing units to manufacturer’s specification · Performing preventative maintenance · Removing and disposing of refrigerant · Repairing or upgrading systems · Calibrating systems · Inspecting and testing systems and components · Discussing system malfunctions with customers · Recommending maintenance plans to customers to improve system performance Qualifications · EPA Certification · Clean Driver’s License · Minimum of 5 years of experience · Experience in servicing food and beverage industry is a plus · Flexible to work some weekends when needed Skills · Creative problem-solving abilities · Detail oriented, organized · Good communication skills Location On the field

Job Description Join a Team Built for Serious Mechanical Professionals At Airlogix, we are not just looking for another technician to run calls. We are building a team of mechanical professionals who take pride in protecting critical facilities, solving complex HVAC-R problems, and raising the standard for what this trade can be. Our work matters because our clients depend on their systems to keep people safe, comfortable, productive, and operational. Hospitals, commercial buildings, industrial facilities, restaurants, retail spaces, high-rises, and mission-critical environments do not have room for guesswork. When equipment fails, revenue, safety, comfort, and reputation are all on the line. That is why Airlogix is built around one clear purpose: to develop exceptional mechanical professionals while delivering innovative solutions that protect client success. This is a place for technicians who want more than a paycheck. It is for people who want to sharpen their craft, become trusted experts, and build a career their family can be proud of. A Culture That Protects Clients and Elevates Technicians At Airlogix, service means more than fixing equipment. It means protecting the client while elevating the people doing the work. We believe great technicians deserve real support, strong leadership, better tools, and a company that values the intelligence it takes to solve mechanical problems the right way. We are looking for HVAC-R technicians who bring both skill and character to the field. People who know that doing the right thing still matters. People who can diagnose a system carefully, communicate clearly, and leave a client with peace of mind because the work was handled with honor. Our team is built on smart solutions, not shortcuts. Commercial and industrial HVAC-R systems are complex, and the best technicians are part mechanic, part problem-solver, part advisor. Whether you are working on refrigeration, rooftop units, controls, chillers, boilers, split systems, or preventive maintenance, your thinking matters here. We believe success and goodness can coexist. You can make strong money, grow your career, serve clients well, support your family, and still be proud of how you got there. That is the legacy we are building. The Work That Keeps Businesses Running As an HVAC-R Technician with Airlogix, your work will directly support the uptime and performance of commercial and industrial clients across Brooklyn, NYC Metro, and New Jersey. You will be trusted to troubleshoot, maintain, repair, and optimize the systems that keep facilities operating. Your work may impact restaurants protecting food inventory, commercial buildings maintaining tenant comfort, industrial spaces controlling production environments, or critical facilities that cannot afford downtime. This is not low-level residential swap-out work. This is professional commercial HVAC-R service for clients who need dependable answers, clear communication, and technicians who can think through complex mechanical challenges. When you solve the problem correctly, you do more than complete a service ticket. You protect a client’s operation, strengthen Airlogix’s reputation, and build your own name in the trade. Growth, Rewards, and Career Value Airlogix is committed to developing exceptional mechanical professionals. That means we want technicians who are hungry to learn, willing to share knowledge, and serious about getting better. The compensation reflects the level of skill this role requires: $35–$65/hour based on experience, with overtime opportunities and performance bonus eligibility. Strong technicians who bring commercial HVAC-R capability, professionalism, and accountability will have room to grow. We believe in building prosperity the right way. That means steady work, meaningful earning potential, professional development, and a company culture where your effort is seen. If you want to stay average, this may not be the right place. If you want to become sharper, more trusted, more valuable, and more respected in the HVAC-R trade, Airlogix is built for that kind of technician. What You’ll Do • Service, troubleshoot, repair, and maintain commercial HVAC and refrigeration systems across NYC Metro and NJ., • Diagnose mechanical, electrical, refrigeration, airflow, and controls-related issues with accuracy and professionalism., • Work on equipment such as rooftop units, split systems, refrigeration systems, exhaust systems, make-up air units, boilers, chillers, and related commercial mechanical systems., • Perform preventive maintenance that helps clients reduce downtime, improve efficiency, and extend equipment life., • Communicate clearly with clients, dispatch, service leadership, and team members about findings, repairs, recommendations, and next steps., • Represent Airlogix with professionalism, integrity, clean workmanship, and respect on every jobsite., • Use technology, diagnostics, and service documentation to support smarter solutions and better client outcomes., • Support team growth by sharing knowledge, asking good questions, and contributing to a culture of excellence., • Follow safety standards, code requirements, and company procedures while working in commercial and industrial environments. What You Need to Succeed • Strong commercial HVAC-R service experience, preferably in commercial and/or industrial environments., • Ability to troubleshoot refrigeration, HVAC, electrical, mechanical, and controls issues., • EPA Certification required; Universal EPA strongly preferred., • Valid driver’s license and clean, insurable driving record., • OSHA/SST or applicable NYC jobsite safety credentials preferred., • Professional communication skills with clients, team members, and leadership., • Pride in your craft, strong work ethic, and the ability to take ownership of your calls., • A mindset built around service, smart solutions, integrity, character, and legacy. Benefits & Support • Competitive hourly pay: $35–$65/hour based on experience, • Overtime opportunities, • Performance bonus eligibility, • Company vehicle / truck support where applicable, • Fuel card, • Tools and technology support, • Health insurance, • Dental insurance, • Vision insurance, • 401(k) with company match, • Paid time off, • Professional development assistance, • Training and advancement opportunities, • Referral program, • Life insurance, • Employee assistance program Ready to Build Something Bigger? If you are an HVAC-R technician who wants to do meaningful commercial work, earn strong pay, grow your skillset, and build a career with a company that values both performance and character, Airlogix wants to talk. Apply today and bring your craft to a team built on service, solutions, integrity, character, and legacy. Airlogix is an Equal Opportunity Employer. Benefits: • 401(k), • 401(k) matching, • Dental insurance, • Employee assistance program, • Fuel card, • Health insurance, • Opportunities for advancement, • Paid time off, • Parental leave, • Referral program, • Vision insurance Work Location: In person Powered by JazzHR sWEhyTqZjP

At Guac, we're solving grocery food waste with AI. We forecast exactly how much of each product will sell, helping grocery retailers order and produce the perfect amount of inventory — and we're building AI-native tools that put those forecasts directly into the hands of store operators and buyers. \n \n The grocery industry is enormous (it accounts for 4% of GDP) — and grocery food waste is a huge cost to grocers' bottom lines, but also to our planet. \n \n Today, we're working with major supermarket chains in the US and Canada, and we've scaled to 7-figures in ARR. We're backed by leading investors including Y Combinator, 1984 Ventures, Collaborative Fund, and angels from Open AI, Instacart, and Citadel Securities. \n \n We've brought together an exceptional team from Palantir, BCG, Oxford, Cambridge, and MIT to solve intellectually challenging problems and tackle food insecurity and waste with technology. \n \n We're looking for talented forward deployed engineers in NYC to join our mission. \n About the Role\n \n As a Forward Deployed Engineer at Guac, you'll be the technical bridge between our products and our customers. You'll work directly with grocery retailers — from their IT teams to their store operators — to deeply understand their business, integrate with their systems, and ship custom solutions that make our products work for them. \n \n This isn't a role with tightly-scoped tickets. You'll own customer deployments end-to-end: scoping the integration, building the data pipelines, extending the recommendation engine, and standing alongside customers as we roll out across hundreds of stores. We're looking for engineers who can hold their own in a technical deep-dive with a customer's IT team in the morning, ship production code in the afternoon, and work on our products. \n \n Your responsibilities will include: \n \n Customer & Deployment \n \n\n • Collaborate directly with customers' technical teams to understand their IT infrastructure and integrate with their internal data systems\n, • Work with customers' supply chain and store operations teams to translate their unique business logic into code\n, • Own the end-to-end success of customer deployments, from kickoff through scaling across hundreds of stores\n, • Be the technical face of Guac on the ground — building trust, debugging live, and turning customer feedback into product\n\n \n Data & Backend \n \n\n • Design and build ETL pipelines that process billions of rows of data multiple times per day across customers, using Python, Dagster, and Pub/Sub\n, • Build and extend backend services (Python/FastAPI) that power our ordering and production planning products\n, • Extend our recommendation engine to meet the business needs of each new customer\n, • Expose our data and systems to LLMs via MCP servers, tool-use APIs, and similar protocols\n\n About You\n \n\n • 3+ years of relevant software engineering experience\n, • Strong proficiency in Python and SQL\n, • Proven experience designing and implementing ETL systems across large distributed datasets (Dagster, Airflow, or similar)\n, • Excellent communication skills and a commercial mindset — you've worked directly with customers and can hold your own in a room with both engineers and supply chain VPs\n, • Comfortable operating with ambiguity and minimal process — you thrive when given a problem and trusted to figure out the solution\n, • AI-native: you use Claude Code, Cursor, or similar AI coding tools daily and ship significantly faster because of it\n\n What We Offer\n \n\n • First-hand experience building an early-stage startup with real product ownership\n, • Compensation: $150k–$250k base + competitive equity\n, • Fully employer-paid healthcare (medical, dental, and vision)\n, • Unlimited vacation days\n, • Fully covered food expenses in the office (lunch/dinner)\n, • Free Equinox membership\n\n Our Tech Stack\n \n\n • Languages & Frameworks: Python, FastAPI, SQL\n, • Data & Pipelines: Dagster, Pub/Sub, BigQuery, Postgres, Dask\n, • Cloud & Infrastructure: GCP, Terraform, Docker\n, • AI: MCP servers, Anthropic/OpenAI APIs, agentic tooling\n\n \n Note: this is a 5x day a week in person role in NYC

The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. COMPENSATION: The Salaried rate for this position is $75,000.00 to $85,000.00. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark's good faith and reasonable estimate of the compensation for this position as of the time of posting. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here _ There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with all applicable laws, including, but not limited to all applicable Fair Chance Ordinances and Acts. For jobs in San Francisco, this includes the San Francisco Fair Chance Ordinance. • Ensures culinary production appropriately connects to the Executional Framework, • Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards, • Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food, • Train and manage culinary and kitchen employees to use best practice food production techniques, • Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved, • Reward and recognize employees, • Plan and execute team meetings and daily huddles, • Complete and maintain all staff records including training records, shift opening/closing checklists and performance data, • Develop and maintain effective client and guest rapport for mutually beneficial business relationships, • Interact directly with guests daily, • Aggregate and communicate regional culinary and ingredient trends, • Responsible for delivering food and labor targets, • Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends, • Ensure efficient execution and delivery of all culinary products in line with the daily menu, • Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items, • Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards, • Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used, • Full knowledge and implementation of the Food Framework, • Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase, • Ensure proper equipment operation and maintenance, • Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations, • Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.- Requires at least 5 years of culinary experience At least 2 years in a management role preferred Requires a culinary degree or equivalent experience Ability to multi-task Ability to simplify the agenda for the team Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading, and written communication skills Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on , and .

The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. COMPENSATION: The Salaried rate for this position is $75,000.00 to $85,000.00. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark's good faith and reasonable estimate of the compensation for this position as of the time of posting. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here _ There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with all applicable laws, including, but not limited to all applicable Fair Chance Ordinances and Acts. For jobs in San Francisco, this includes the San Francisco Fair Chance Ordinance. • Ensures culinary production appropriately connects to the Executional Framework, • Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards, • Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food, • Train and manage culinary and kitchen employees to use best practice food production techniques, • Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved, • Reward and recognize employees, • Plan and execute team meetings and daily huddles, • Complete and maintain all staff records including training records, shift opening/closing checklists and performance data, • Develop and maintain effective client and guest rapport for mutually beneficial business relationships, • Interact directly with guests daily, • Aggregate and communicate regional culinary and ingredient trends, • Responsible for delivering food and labor targets, • Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends, • Ensure efficient execution and delivery of all culinary products in line with the daily menu, • Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items, • Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards, • Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used, • Full knowledge and implementation of the Food Framework, • Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase, • Ensure proper equipment operation and maintenance, • Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations, • Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.- Requires at least 5 years of culinary experience At least 2 years in a management role preferred Requires a culinary degree or equivalent experience Ability to multi-task Ability to simplify the agenda for the team Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading, and written communication skills Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on , and .

🩺 Veterinary Surgeon – Boarded or Residency-Trained \n 🏥 Collaborative, High-Tech, Multispecialty Hospital \n 🍎 New York, NY \n 💰 $250,000 - $300,000 \n \n A leading emergency and specialty veterinary hospital is currently seeking a board-certified or residency-trained Veterinary Surgeon to join its rapidly growing team. This full-time position offers the chance to practice cutting-edge surgical medicine in a hospital equipped with the latest diagnostic and therapeutic technologies. \n \n The practice is home to a collaborative team of board-certified specialists across internal medicine, radiology, surgery, anesthesiology, emergency, and critical care. With a steady and diverse caseload, this role is ideal for a skilled surgeon seeking both autonomy and teamwork in a modern, high-performance environment. \n \n Facilities and Equipment Include: \n\n • Advanced CT scanner and Ultrasound\n, • Specialist digital radiography\n, • Dissection surgical microscope\n, • Laparoscopy/thoracoscopy/arthroscopy tower\n, • Comprehensive endoscopy, bronchoscopy, and cystoscopy systems\n\n \n Why This Opportunity Stands Out: \n\n • Opportunity to build strong and long lasting relationships\n, • Leadership pathways supported through professional development programs\n, • Access to mentorship and cross-location collaboration with additional hospital sites\n\n \n Benefits Include: \n\n • Competitive compensation package including sign on and relocation bonus\n, • Health, dental, vision, and life insurance\n, • Flexible scheduling and generous paid time off, including parental leave and floating holidays\n, • CE allowance and access to internal learning platforms\n, • Pet insurance and employee discounts for veterinary services and food\n, • Support from licensed social workers focused on well-being in high-demand environments\n\n \n The hospital fosters a family-like, team-driven culture and is part of a larger veterinary network known for championing innovation, growth, and continuous learning. This is a standout opportunity for a surgeon eager to take their career to the next level within a hospital that supports autonomy, collaboration, and clinical excellence. \n \n For more information on this opportunity, please contact: \n \n Nick Gray, Director & Talent Acquisition Specialist \n ☎️ (786) 633-2054 \n 💻 nick@supreme-ss.com

Forklift Mechanic - Jersey City, NJ \n \n\n • This will be a Full-time role working Mon.-Fri. 7 am3:30 pmm\n, • Pay range will be $50-55K with full benefits (Health, Dental, Vision, Life insurance, and 401k w/ up to 4% company match)\n, • Candidates need to have a minimum of 2-4yrs experience working on Electric Forklift and pallet jacks\n, • We are looking for candidates that have a steady track record regarding tenure (no job-hopping candidates)\n, • Bilingual in Spanish is a plus but not necessary.\n\n \n A leader in the food industry based in Jersey City, NJ, is seeking a forklift maintenance mechanic to inspect, diagnose, and repair material handling equipment. They execute routine preventative maintenance, troubleshoot electrical and hydraulic systems, and ensure all forklifts meet safety regulations to minimize warehouse downtime. \n Essential Duties and Responsibilities: \n • Perform routine, emergency,y and preventative maintenance of forklifts. \n • Interpret manufacturer's technical manuals to perform the necessary maintenance and repairs needed. \n • Troubleshoot forklift problems, including brake, electrical, and hydraulic systems; detect imperfections, potential problems, safety issues, and/or malfunctions. \n • Able to diagnose and repair mast and attachment components. \n • Good working knowledge of brake systems and tire/wheel changes. \n • Replace broken or defective parts from stock parts and/or order replacement parts for major repairs. \n • Reassemble forklifts and make all necessary adjustments for effective and safe operation. \n • Perform safety inspections of forklifts before being released back to the work floor. \n • Clean equipment and other areas as required. \n • Ensure work area and methods used in carrying out job duties meet safety requirements. \n • Maintain an organized and neat work area. \n • Competent to complete legible service documents and logs for preventative maintenance tasks. \n • Learn new technical information and techniques to stay current with changing technology. \n Education and Experience: \n High School diploma, license/certification, and one-to-two-year experience and/or training, or equivalent combination of education and experience. \n Individual compensation packages are based on various factors unique to each candidate, including, but not limited to, skill set, experience, qualifications, education, and other job-related reasons. \n Adequate command of both English and Spanish is a plus \n

Job Description Refrigerant Leak Specialist – Commercial Refrigeration Company: Leak Logics Location: Albany, NY (Travel throughout the Capital Region and surrounding areas) Compensation & Benefits Salary: $50,000–$90,000 annually, based on experience Health Insurance Medical, Dental, and Vision Coverage 401(k) Retirement Plan Paid Time Off and Holidays Paid Training and Certification Opportunities Company Vehicle (where applicable) Company-Provided Tools, Equipment, and Uniforms Position Overview Leak Logics is seeking a Refrigerant Leak Specialist to perform advanced leak detection services on commercial refrigeration systems. This role is dedicated to identifying refrigerant leaks in supermarkets, cold storage facilities, food processing plants, convenience stores, restaurants, warehouses, and other commercial and industrial facilities. The ideal candidate has a strong understanding of commercial refrigeration systems, refrigerant circuits, and leak detection techniques. You will work independently at customer sites, using specialized diagnostic equipment to accurately locate leaks, document findings, and provide customers with detailed reports to support repair decisions. Key Responsibilities Inspect commercial refrigeration systems for refrigerant leaks. Perform leak detection on rack refrigeration systems, walk-in coolers and freezers, display cases, condensers, evaporators, compressors, piping, and associated components. Utilize electronic refrigerant leak detectors, ultrasonic leak detection equipment, nitrogen pressure testing, trace gas testing, bubble solution, and thermal diagnostic tools. Accurately identify and document leak locations with photos and detailed service reports. Recommend repair priorities based on leak severity and system condition. Ensure compliance with EPA Section 608 regulations and environmental best practices. Maintain accurate electronic service records and customer documentation. Safely operate company vehicles and maintain leak detection equipment. Travel throughout the assigned territory to support commercial customers. Qualifications Experience with commercial refrigeration or commercial HVAC/R systems preferred. EPA Section 608 Universal Certification required or ability to obtain shortly after hire. Knowledge of refrigeration cycles, controls, compressors, condensers, evaporators, and refrigerant piping. Strong troubleshooting and mechanical aptitude. Ability to read refrigeration schematics and mechanical drawings. Excellent communication and customer service skills. Valid driver's license with a clean driving record. Ability to lift up to 50 pounds and work on rooftops, in mechanical rooms, and in refrigerated environments. Preferred Experience Supermarket rack refrigeration systems. CO2, HFC, HFO, or ammonia refrigeration systems. Refrigerant compliance and leak documentation. Emerson, Hussmann, Hillphoenix, Zero Zone, or similar commercial refrigeration equipment. Digital service reporting and mobile field service applications. Why Join Leak Logics? Leak Logics specializes in refrigerant leak detection for commercial refrigeration systems using advanced diagnostic technology and industry best practices. Our specialists focus on helping customers reduce refrigerant loss, improve system reliability, maintain regulatory compliance, and lower operating costs. We offer competitive pay, comprehensive benefits, ongoing technical training, and opportunities for career growth in a specialized and high-demand field.

Who You Are: \n You are a strategic Footwear costing leader who partners closely with Product Development, Supply Chain, Design, Merchandising, and factories to drive costing strategy, margin performance, negotiations, and team development. \n \n What You’ll Do: \n\n • Lead the end-to-end Footwear costing process from concept through final cost approval.\n, • Lead cross-functional alignment with Product Development, Design, Merchandising, and Materials team to achieve seasonal margin targets.\n, • Drive margin optimization by identifying cost drivers, mitigating risks, and implementing cost-saving opportunities.\n, • Lead factory cost negotiations and maintain accurate costing documentation and governance.\n, • Proactively manage costing calendars, systems, and processes to ensure timely decisions and business visibility.\n, • Educate and influence cross-functional teams on cost drivers, margin impact, and financial trade-offs.\n, • Monitor factors affecting product costs, including commodities, labor, duties, tariffs, freight, transportation, and foreign exchange.\n, • Partner with Planning, Finance, and Supply Chain to assess landed costs, tariff exposure, and margin implications.\n, • Develop executive-level reporting and presentations for leadership, highlighting margin performance, risks, and opportunities.\n, • Establish KPI reporting for factories and cross-functional partners, including performance against cost targets, variance analysis, and adoption of cost-effective solutions.\n, • Oversee costing systems, tools, and reporting to ensure accuracy, milestone readiness, and clear business visibility.\n, • Lead continuous improvement of costing processes, analytics, and reporting capabilities.\n, • Lead strategic costing and analytics projects that support business objectives.\n, • Manage two direct reports, Associate Manager and Manager of Footwear Costing.\n\n \n You’ll Need to Have: \n\n • 10+ years of Footwear costing, sourcing, manufacturing, gross margin management, or related experience, including people leadership.\n, • Deep knowledge of footwear construction, materials, labor, overhead, manufacturing processes, and key cost drivers.\n, • Proven ability to identify cost-saving opportunities and successfully negotiate costs with factories and suppliers.\n, • Strong understanding of footwear duty classifications, tariffs, landed cost impacts, and global sourcing dynamics.\n, • Advanced Excel and analytics skills, including complex formulas, macros, scalable tools, and executive-level reporting.\n, • Ability to estimate footwear costs from sketches, CADs, specifications, materials, and construction details.\n, • Demonstrated success reducing margin risk and driving profitability through strategic costing decisions.\n, • Strong leadership and communication skills\n\n \n We’d Love to See: \n\n • Proficiency in PLM, RLM, Tableau, or other reporting tools.\n, • Strong analytical and mathematical skills.\n, • A detailed oriented and organized mindset\n, • Strong planning and time management skills.\n, • Strong large-scale data analysis\n, • Excellent data organization, documentation, and follow-through.\n\n \n MK Perks: \n\n • Generous Paid Time Off & Holiday Calendar\n, • Summer Fridays\n, • Internal Mobility Across Brands\n, • Cross-brand Discount\n, • Exclusive Employee Sales\n, • Fav 5 Cards (MK Discount for friends and family)\n, • 401k Match\n, • Paid Parental Leave\n, • Thrive Wellness Program\n, • Commuter Benefits\n, • Gym Discounts\n\n \n The Company is an equal employment opportunity employer. The Company’s policy is not to unlawfully discriminate against any applicant or employee on the basis of race, color, sex, sexual orientation, gender identity, religion, national origin, age, military status, disability, genetic information or any other consideration made unlawful by applicable federal, state, or local laws. The Company also prohibits harassment of applicants and employees based on any of these protected categories. \n \n At Capri Holdings Limited, we are committed to providing a fair and accessible recruitment process. If you require a reasonable accommodation for the interview or application process, please contact our Talent Acquisition team at CapriTalentAcquisition@CapriHoldings.com. \n \n In compliance with certain Pay Transparency laws, employers are required to disclose a salary range. The salary for this position will vary based on role requirements, skill set and years of experience. \n \n About Us: \n Michael Kors is a world-renowned, award-winning designer of luxury accessories and ready-to-wear. His namesake company, established in 1981, currently produces a range of products under Michael Kors Collection, Michael Kors, and Michael Kors Mens, including accessories, ready-to-wear, footwear, watches, jewelry, and a full line of fragrance products. Michael Kors stores are operated in the most prestigious cities in the world, including New York, Los Angeles, Chicago, London, Milan, Paris, Dubai, Seoul, Tokyo, Hong Kong, Shanghai, and Rio de Janeiro. In addition, Michael Kors operates digital flagships across North America, Europe, and Asia, offering customers a seamless omnichannel experience. \n \n At the center of it all is a designer who has created an enduring and iconic luxury lifestyle brand with a distinctive point of view and global reach. Michael Kors has a sharp focus on providing his customers with accessories and clothes that are consistently polished, chic, relaxed, and glamorous. Kors has also been the recipient of numerous industry awards and accolades within the fashion industry. \n \n The fashion designer also focuses on giving back. For more than 35 years he has been a passionate supporter of God’s Love We Deliver, a New York-based non-profit organization that cooks and delivers nutritious meals to people living with serious illnesses in and around New York City. In 2013, in a move to broaden his philanthropic efforts, Michael Kors launched “Watch Hunger Stop,” partnering with the United Nations World Food Programme (WFP) to help fight world hunger. Proceeds from annual special-edition products and other targeted initiatives help provide food to children through WFP’s school meals program. To date, Michael Kors has helped WFP deliver over 35 million meals (and counting) to hungry children.

Job Description We are seeking a detail-oriented and dependable Pharmaceutical Batcher to join our growing team in Carlstadt, NJ. In this role, you will be responsible for operating industrial mixing and blending equipment to manufacture high-quality pharmaceutical products while adhering to strict quality, safety, and regulatory standards. The ideal candidate will have experience in pharmaceutical, chemical, food manufacturing, or other regulated production environments and possess a strong commitment to accuracy and compliance. Pay Rate: $20.00/hr and up (Based on Experience and Interview) Schedule: Monday-Friday | 8:30 AM - 5:00 PM Key Responsibilities • Accurately weigh, measure, and dispense raw materials, powders, liquids, and active ingredients according to batch specifications., • Follow Master Batch Records (MBRs) and Standard Operating Procedures (SOPs) to ensure precise product formulation., • Set up, operate, monitor, and troubleshoot industrial mixing, blending, and granulation equipment., • Record production data, including weights, temperatures, mixing times, and processing parameters, ensuring complete and accurate documentation., • Perform in-process quality checks, including sampling and testing to verify product specifications., • Maintain a clean and organized production environment while following strict sanitation and contamination control procedures., • Execute cleaning and sterilization protocols between production batches., • Adhere to all GMP (Good Manufacturing Practices), safety guidelines, and company policies., • Properly utilize required Personal Protective Equipment (PPE) and follow Lockout/Tagout (LOTO) procedures when necessary., • Collaborate with Quality Assurance, Production, and Warehouse teams to support efficient manufacturing operations. Qualifications • Previous experience in pharmaceutical, chemical, food manufacturing, nutraceutical, or related production environments preferred., • Ability to follow detailed instructions and batch records with a high level of accuracy., • Strong documentation and recordkeeping skills., • Ability to work in a fast-paced manufacturing environment while maintaining quality standards., • Comfortable working with industrial equipment, chemicals, and required safety procedures., • Basic computer skills and experience with ERP systems is a plus., • Ability to lift up to 50 pounds and stand for extended periods throughout the shift.\nCompany Description Many of those employed through JobConnection Services find that their positions are temp-to-hire. Our skilled office staff works to set each employee up for success! We ensure you have a clear picture of the responsibilities of the assignment you are going to, and work as a liaison between you and the client. A personal relationship that includes constant communication with our clients makes for a pain‐free temporary or permanent placement process - and that translates to happy employees! Stop in today - and feel free to bring a friend along! Many of those employed through JobConnection Services find that their positions are temp-to-hire. Our skilled office staff works to set each employee up for success! We ensure you have a clear picture of the responsibilities of the assignment you are going to, and work as a liaison between you and the client. \r\n\r\nA personal relationship that includes constant communication with our clients makes for a pain‐free temporary or permanent placement process - and that translates to happy employees!\r\n\r\nStop in today - and feel free to bring a friend along!

Job DescriptionSOUS CHEF [Restaurant Shift Leader] $18 - $21 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS!ABOUT THE ROLE: As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standard. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG! YOU WILL: • Elevate and motivate Chef’s-in-Training by modeling culinary expertise, warm hospitality, and a great attitude., • Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency., • Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry., • Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized., • Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service., • Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks., • Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift., • Participate in team building through interview shadowing, contributing to the Chef’s table agenda, providing feedback to CITs, and leading preshift., • Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders., • Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance., • Help to maintain the “A” lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG’s anti-discrimination & anti-harassment policies. YOU HAVE: • 1+ year leadership experience in a culinary environment., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • Food Safety Certification., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • Excellent communication skills, both verbal and written., • The willingness to roll up your sleeves and pitch in wherever necessary., • A desire for growth in our brigade. WORK PERKS: Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday, • Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: https://www.diginn.com/mission NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law (“Protected Status”).

Job Description The Online Ordering Station Attendant manages high-volume restaurant takeout orders by preparing the online ordering station, verifying and packing orders accurately, and distributing them efficiently to customers. Reporting to the Operations Manager, this role maintains an organized, well-stocked, and sanitary pickup area while supporting a smooth customer experience. Responsibilities • Set up the online ordering station at the beginning of each day., • Stock utensils, bags, napkins, sauce cups, and other required supplies., • Verify restaurant takeout orders for accuracy and completeness., • Pack online orders in an orderly and efficient manner., • Mark orders ready when they are prepared for pickup., • Assist customers with pickup by confirming their names., • Monitor supply levels and coordinate workflow to support high order volume., • Maintain a clean station through frequent wiping and adherence to sanitation procedures. Preferred Qualifications • Entry-level experience in online order fulfillment or online order processing., • High school diploma or equivalent., • Ability to maintain order accuracy and attention to detail., • Familiarity with point-of-sale systems and food packaging., • Knowledge of inventory monitoring and sanitation procedures., • Customer service and time management skills.

Job DescriptionSOUS CHEF [Restaurant Shift Leader] $18 - $21 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS!ABOUT THE ROLE: As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standard. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG! YOU WILL: • Elevate and motivate Chef’s-in-Training by modeling culinary expertise, warm hospitality, and a great attitude., • Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency., • Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry., • Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized., • Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service., • Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks., • Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift., • Participate in team building through interview shadowing, contributing to the Chef’s table agenda, providing feedback to CITs, and leading preshift., • Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders., • Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance., • Help to maintain the “A” lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG’s anti-discrimination & anti-harassment policies. YOU HAVE: • 1+ year leadership experience in a culinary environment., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • Food Safety Certification., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • Excellent communication skills, both verbal and written., • The willingness to roll up your sleeves and pitch in wherever necessary., • A desire for growth in our brigade. WORK PERKS: Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday, • Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: https://www.diginn.com/mission NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law (“Protected Status”).

Job DescriptionSOUS CHEF [Restaurant Shift Leader] $18 - $21 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS!ABOUT THE ROLE: As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standard. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG! YOU WILL: • Elevate and motivate Chef’s-in-Training by modeling culinary expertise, warm hospitality, and a great attitude., • Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency., • Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry., • Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized., • Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service., • Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks., • Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift., • Participate in team building through interview shadowing, contributing to the Chef’s table agenda, providing feedback to CITs, and leading preshift., • Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders., • Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance., • Help to maintain the “A” lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG’s anti-discrimination & anti-harassment policies. YOU HAVE: • 1+ year leadership experience in a culinary environment., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • Food Safety Certification., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • Excellent communication skills, both verbal and written., • The willingness to roll up your sleeves and pitch in wherever necessary., • A desire for growth in our brigade. WORK PERKS: Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday, • Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: https://www.diginn.com/mission NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law (“Protected Status”).

Job DescriptionSOUS CHEF [Restaurant Shift Leader] $18 - $21 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS!ABOUT THE ROLE: As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standard. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG! YOU WILL: • Elevate and motivate Chef’s-in-Training by modeling culinary expertise, warm hospitality, and a great attitude., • Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency., • Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry., • Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized., • Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service., • Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks., • Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift., • Participate in team building through interview shadowing, contributing to the Chef’s table agenda, providing feedback to CITs, and leading preshift., • Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders., • Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance., • Help to maintain the “A” lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG’s anti-discrimination & anti-harassment policies. YOU HAVE: • 1+ year leadership experience in a culinary environment., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • Food Safety Certification., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • Excellent communication skills, both verbal and written., • The willingness to roll up your sleeves and pitch in wherever necessary., • A desire for growth in our brigade. WORK PERKS: Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday, • Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: https://www.diginn.com/mission NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law (“Protected Status”).

Job DescriptionSOUS CHEF [Restaurant Shift Leader] $18 - $21 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS!ABOUT THE ROLE: As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standard. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG! YOU WILL: • Elevate and motivate Chef’s-in-Training by modeling culinary expertise, warm hospitality, and a great attitude., • Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency., • Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry., • Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized., • Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service., • Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks., • Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift., • Participate in team building through interview shadowing, contributing to the Chef’s table agenda, providing feedback to CITs, and leading preshift., • Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders., • Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance., • Help to maintain the “A” lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG’s anti-discrimination & anti-harassment policies. YOU HAVE: • 1+ year leadership experience in a culinary environment., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • Food Safety Certification., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • Excellent communication skills, both verbal and written., • The willingness to roll up your sleeves and pitch in wherever necessary., • A desire for growth in our brigade. WORK PERKS: Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday, • Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: https://www.diginn.com/mission NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law (“Protected Status”).

Job Description ???? About Farmer J Farmer J is a fast‑casual, farm‑driven restaurant concept born in London in 2016. We serve bold, honest, scratch‑cooked, seasonal food made from high‑welfare and mindful ingredients. Known as “Home of the Fieldtray,” we invite guests to “Eat What Comes Natural”—bold, vibrant, honest food built around fresh produce, sustainably sourced meats and fish, and nearly 100% biodegradable packaging. With 15 London locations and rapid expansion, we’re now bringing our mission to NYC in 2025, aiming to redefine fast‑casual dining with integrity, flavor, and civic-minded hospitality. Job Overview Food & Customer Service is our focus – we give a fork! As a member of our Kitchen Team, you’re an important part of the guest experience: often the friendly face behind the counter! You’ll prepare and serve food with care, keep the kitchen and service areas clean and organized, and help maintain smooth, fast service. Kitchen team members are trained to handle multiple roles to support both back-of-house prep and guest-facing service, ensuring every meal meets Farmer J’s high standards for quality and hospitality. Duties & Responsibilities • Prepare menu items quickly and accurately following Farmer J’s recipes and standards, • Serve guests with friendliness and attention when working at the counter, • Maintain food safety and hygiene standards at all times, including proper hand-washing and safe food handling, • Keep workstations, prep areas, and service counters clean, stocked, and organized, • Assist with receiving and checking deliveries for quality and accuracy, • Rotate stock properly using FIFO to ensure freshness and reduce waste, • Communicate clearly and courteously with front of house team and guests, • Handle guest requests and questions about menu items with confidence and care, • Support team members by pitching in on cleaning and closing duties as needed, • Follow all health, safety, and sanitation policies strictly, • Maintain proper portion control and presentation of all food served, • Stay flexible and ready to support other roles during busy times to keep service running smoothly Qualifications • 1 year cooking in high-volume, high-quality fast-casual or café-style restaurants, • Comfortable using tools like Toast, Microsoft Office, and other basic systems, • Solid understanding of food safety, hygiene, and cleanliness standards, • Appreciation for real food: scratch cooking, seasonal ingredients, and sustainable practices, • Clear, positive communicator with a team-first mindset, • Calm under pressure and quick to adapt in a fast-paced, hands-on environment, • Ability to read, write and communicate clearly in English, • Follow written and verbal instructions and have basic math and computer skills, • Ability to work a flexible schedule, including nights, weekends, and holidays as business require Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential job duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform those essential functions. While performing the essential duties of this job, the employee is regularly required to: • Stand for extended periods, walk, bend, reach, climb stairs, and lift or move items weighing up to 50 pounds. The role also involves regular exposure to hot equipment and sharp tools in a fast-paced kitchen environment. Farmer J is dedicated to fostering an inclusive workplace environment where all individuals have equal opportunities. We value talent, skills, and potential, and strive to create an atmosphere that promotes diversity and equality.

Job DescriptionSOUS CHEF [Restaurant Shift Leader] $18 - $21 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS!ABOUT THE ROLE: As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standard. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG! YOU WILL: • Elevate and motivate Chef’s-in-Training by modeling culinary expertise, warm hospitality, and a great attitude., • Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency., • Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry., • Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized., • Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service., • Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks., • Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift., • Participate in team building through interview shadowing, contributing to the Chef’s table agenda, providing feedback to CITs, and leading preshift., • Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders., • Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance., • Help to maintain the “A” lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG’s anti-discrimination & anti-harassment policies. YOU HAVE: • 1+ year leadership experience in a culinary environment., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • Food Safety Certification., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • Excellent communication skills, both verbal and written., • The willingness to roll up your sleeves and pitch in wherever necessary., • A desire for growth in our brigade. WORK PERKS: Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday, • Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: https://www.diginn.com/mission NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law (“Protected Status”).

Job DescriptionSOUS CHEF [Restaurant Shift Leader] $18 - $21 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS!ABOUT THE ROLE: As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standard. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG! YOU WILL: • Elevate and motivate Chef’s-in-Training by modeling culinary expertise, warm hospitality, and a great attitude., • Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency., • Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry., • Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized., • Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service., • Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks., • Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift., • Participate in team building through interview shadowing, contributing to the Chef’s table agenda, providing feedback to CITs, and leading preshift., • Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders., • Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance., • Help to maintain the “A” lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG’s anti-discrimination & anti-harassment policies. YOU HAVE: • 1+ year leadership experience in a culinary environment., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • Food Safety Certification., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • Excellent communication skills, both verbal and written., • The willingness to roll up your sleeves and pitch in wherever necessary., • A desire for growth in our brigade. WORK PERKS: Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday, • Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: https://www.diginn.com/mission NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law (“Protected Status”).

Job DescriptionSOUS CHEF [Restaurant Shift Leader] $18 - $21 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS!ABOUT THE ROLE: As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standard. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG! YOU WILL: • Elevate and motivate Chef’s-in-Training by modeling culinary expertise, warm hospitality, and a great attitude., • Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency., • Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry., • Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized., • Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service., • Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks., • Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift., • Participate in team building through interview shadowing, contributing to the Chef’s table agenda, providing feedback to CITs, and leading preshift., • Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders., • Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance., • Help to maintain the “A” lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG’s anti-discrimination & anti-harassment policies. YOU HAVE: • 1+ year leadership experience in a culinary environment., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • Food Safety Certification., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • Excellent communication skills, both verbal and written., • The willingness to roll up your sleeves and pitch in wherever necessary., • A desire for growth in our brigade. WORK PERKS: Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday, • Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: https://www.diginn.com/mission NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law (“Protected Status”).

Job Description Responsibilities include and are not limited to: • Set up workstations with directed ingredients, • Prep order to customers, • Prepare ingredients to use (chopping and peeling vegetables, cutting meat etc.), • Cook food in fryer and grille, • Check food quality, • Ensure great presentation as directed, • Adhere store direction to keep a sanitized and orderly environment work station, • Ensure all food and other dry goods are stored properly, • Monitor stock and place orders Preferred • Familiar with Chinese language and Asian street food are a plus, • Availability to work on Weekday schedule, • Ability to work in a fast pace environment, • Experience in using cutting tools, fryer and other cookware, • Knowledge of various cooking procedures and methods., • Ability to follow store operation procedures, • Ability to work in a team, • (PLUS) Food Handlers Certification Physical Requirements: · Ability to read and comprehend information at a close range at a close range, and follow instructions accurately and efficiently · Ability to use electronic systems, such as computers and tablets. · Be able to stand for extended periods of time and lift up to 50 lbs. · Continuously bend, reach, twist, and use your hands and arms. · Operate cutting tools and kitchen utensils · Subject to exposure to cleaning chemicals · Promotion: · Advancement to shift leader/assistant manager/general manager. We're looking for people who have what it takes to grow with us! The best crew members will be fast tracked to shift supervisors and upwards. · · Apply method: · Please include a copy of your resume and brief introduction of yourself!

Job Description About Us At FreshDirect, we are reinventing the grocery experience. Since day one, our mission has been simple: bring the best, freshest food directly from the farm to people’s homes, faster, fresher, and smarter than anyone else. We are not just a food company. We are a technology-powered, customer-obsessed team building the most innovative end-to-end food supply chain in the industry. From proprietary routing systems to our state-of-the-art fulfillment center, every part of our business is designed to deliver unmatched quality, convenience, and care. We partner directly with farmers, fishermen, and artisans to source the highest-quality ingredients, then use smart data, automation, and logistics to get them to our customers’ doors at peak freshness. It’s grocery shopping reimagined, and we’re just getting started. If you are passionate about innovation, care about what people eat, and want to be part of a team doing what no one else is doing, come build the future of food with us. The Role FreshDirect is seeking dependable and customer-focused Route Drivers to join our last-mile delivery team. In this role, you will safely operate company vehicles, deliver customer orders accurately and on time, and provide an exceptional customer experience that reflects FreshDirect’s commitment to quality and service. What You’ll Do • Safely operate company vehicles in compliance with all local, state, federal, and company regulations., • Load and unload customer orders with care while ensuring timely and accurate deliveries., • Maintain delivery vehicles in a clean, organized, and fuel-ready condition., • Safely navigate and complete delivery routes in all weather conditions., • Deliver outstanding customer service and represent FreshDirect professionally at all times., • Utilize smartphones and mobile technology for routing, navigation, and communication., • Support a culture of safety, reliability, and operational excellence. What You’ll Bring • Minimum of 2 years of recent commercial driving experience., • Valid New York State driver’s license; CDL is not required., • Safe driving record with no more than 3 points, no more than 1 accident, and minimal suspensions., • Ability to communicate effectively in English, both verbally and in writing., • Flexibility to work weekends, holidays, mornings, evenings, and extended shifts as needed., • Comfortable using smartphones for GPS navigation, routing, and communication., • Strong commitment to safety, reliability, and customer satisfaction., • Ability to work independently and make sound decisions in a fast-paced environment. Values At FreshDirect, our values guide everything we do: • Customer Obsession, • Safety First, • Accountability, • Teamwork, • Innovation, • Integrity, • Respect for People What You’ll Love • Earn up to $28/hour w/tips included and Overtime, w/top performers earning more, • Base pay rate $18/hour, • $2,000 sign-on bonus, • Customer tips on eligible routes, • Overtime opportunities and referral bonuses, • Paid time off, • Health benefits eligibility after 90 days, • Independence and autonomy while on route, • Free 24-hour shuttle service between Bronx headquarters and nearby subway stations, • On-site cafeteria with convenient grab-and-go options, • Employee discounts, including:, • 50% off FreshDirect Marketplace essentials, • 20% discount on FreshDirect.com purchases, • A supportive team environment focused on growth and success Salary Starting Rate: $18.00 per hour Additional earning opportunities include customer tips on eligible routes, overtime pay, referral bonuses, and a $2,000 sign-on bonus. Total Rewards & Benefits • Medical benefits eligibility after 90 days, • Paid time off, • Referral bonus opportunities, • Overtime pay, • Employee discount programs, • Company shuttle transportation, • On-site dining options Expected Hours: Up to 40 hours per week Shift Length: Up to 10 hours per day Work Location: On-site Our Culture At FreshDirect, we put safety first, growth at the center, and people above all else. We are building a workplace where team members are empowered to make an impact, deliver exceptional customer experiences, and grow their careers. Whether on the road or in our facilities, every team member plays an important role in shaping the future of food delivery. Equal Opportunity FreshDirect is proud to be an Equal Opportunity Employer. We consider all qualified applicants for employment without regard to age, race, color, religion, creed, national origin, sex (including pregnancy, childbirth, abortion, and related medical conditions), sexual orientation, gender identity or expression, marital status, partnership status, familial status, disability, military or veteran status, domestic violence victim status, sexual and reproductive health decisions, arrest or conviction record, unemployment status, credit history, salary history, caregiver status, height, weight, or any other characteristic protected by applicable federal, state, or local law. All information will be kept confidential in accordance with EEO guidelines.

Job Description About Us At FreshDirect, we are reinventing the grocery experience. Since day one, our mission has been simple: bring the best, freshest food directly from the farm to people’s homes, faster, fresher, and smarter than anyone else. We are not just a food company. We are a technology-powered, customer-obsessed team building the most innovative end-to-end food supply chain in the industry. From proprietary routing systems to our state-of-the-art fulfillment center, every part of our business is designed to deliver unmatched quality, convenience, and care. We partner directly with farmers, fishermen, and artisans to source the highest-quality ingredients, then use smart data, automation, and logistics to get them to our customers’ doors at peak freshness. It’s grocery shopping reimagined, and we’re just getting started. If you are passionate about innovation, care about what people eat, and want to be part of a team doing what no one else is doing, come build the future of food with us. The Role FreshDirect is seeking dependable and customer-focused Route Drivers to join our last-mile delivery team. In this role, you will safely operate company vehicles, deliver customer orders accurately and on time, and provide an exceptional customer experience that reflects FreshDirect’s commitment to quality and service. What You’ll Do • Safely operate company vehicles in compliance with all local, state, federal, and company regulations., • Load and unload customer orders with care while ensuring timely and accurate deliveries., • Maintain delivery vehicles in a clean, organized, and fuel-ready condition., • Safely navigate and complete delivery routes in all weather conditions., • Deliver outstanding customer service and represent FreshDirect professionally at all times., • Utilize smartphones and mobile technology for routing, navigation, and communication., • Support a culture of safety, reliability, and operational excellence. What You’ll Bring • Minimum of 2 years of recent commercial driving experience., • Valid New York State driver’s license; CDL is not required., • Safe driving record with no more than 3 points, no more than 1 accident, and minimal suspensions., • Ability to communicate effectively in English, both verbally and in writing., • Flexibility to work weekends, holidays, mornings, evenings, and extended shifts as needed., • Comfortable using smartphones for GPS navigation, routing, and communication., • Strong commitment to safety, reliability, and customer satisfaction., • Ability to work independently and make sound decisions in a fast-paced environment. Values At FreshDirect, our values guide everything we do: • Customer Obsession, • Safety First, • Accountability, • Teamwork, • Innovation, • Integrity, • Respect for People What You’ll Love • Starting pay of $18.00 per hour, • $2,000 sign-on bonus, • Customer tips on eligible routes, • Overtime opportunities and referral bonuses, • Paid time off, • Health benefits eligibility after 90 days, • Independence and autonomy while on route, • Free 24-hour shuttle service between Bronx headquarters and nearby subway stations, • On-site cafeteria with convenient grab-and-go options, • Employee discounts, including:, • 50% off FreshDirect Marketplace essentials, • 20% discount on FreshDirect.com purchases, • A supportive team environment focused on growth and success Salary Starting Rate: $18.00 per hour Additional earning opportunities include customer tips on eligible routes, overtime pay, referral bonuses, and a $2,000 sign-on bonus. Total Rewards & Benefits • Medical benefits eligibility after 90 days, • Paid time off, • Referral bonus opportunities, • Overtime pay, • Employee discount programs, • Company shuttle transportation, • On-site dining options Expected Hours: Up to 40 hours per week Shift Length: Up to 10 hours per day Work Location: On-site Our Culture At FreshDirect, we put safety first, growth at the center, and people above all else. We are building a workplace where team members are empowered to make an impact, deliver exceptional customer experiences, and grow their careers. Whether on the road or in our facilities, every team member plays an important role in shaping the future of food delivery. Equal Opportunity FreshDirect is proud to be an Equal Opportunity Employer. We consider all qualified applicants for employment without regard to age, race, color, religion, creed, national origin, sex (including pregnancy, childbirth, abortion, and related medical conditions), sexual orientation, gender identity or expression, marital status, partnership status, familial status, disability, military or veteran status, domestic violence victim status, sexual and reproductive health decisions, arrest or conviction record, unemployment status, credit history, salary history, caregiver status, height, weight, or any other characteristic protected by applicable federal, state, or local law. All information will be kept confidential in accordance with EEO guidelines.

Job DescriptionSOUS CHEF [Restaurant Shift Leader] $18 - $21 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS!ABOUT THE ROLE: As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standard. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG! YOU WILL: • Elevate and motivate Chef’s-in-Training by modeling culinary expertise, warm hospitality, and a great attitude., • Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency., • Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry., • Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized., • Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service., • Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks., • Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift., • Participate in team building through interview shadowing, contributing to the Chef’s table agenda, providing feedback to CITs, and leading preshift., • Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders., • Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance., • Help to maintain the “A” lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG’s anti-discrimination & anti-harassment policies. YOU HAVE: • 1+ year leadership experience in a culinary environment., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • Food Safety Certification., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • Excellent communication skills, both verbal and written., • The willingness to roll up your sleeves and pitch in wherever necessary., • A desire for growth in our brigade. WORK PERKS: Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday, • Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: https://www.diginn.com/mission NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law (“Protected Status”).

Job DescriptionSOUS CHEF [Restaurant Shift Leader] $18 - $21 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS!ABOUT THE ROLE: As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standard. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG! YOU WILL: • Elevate and motivate Chef’s-in-Training by modeling culinary expertise, warm hospitality, and a great attitude., • Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency., • Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry., • Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized., • Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service., • Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks., • Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift., • Participate in team building through interview shadowing, contributing to the Chef’s table agenda, providing feedback to CITs, and leading preshift., • Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders., • Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance., • Help to maintain the “A” lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG’s anti-discrimination & anti-harassment policies. YOU HAVE: • 1+ year leadership experience in a culinary environment., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • Food Safety Certification., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • Excellent communication skills, both verbal and written., • The willingness to roll up your sleeves and pitch in wherever necessary., • A desire for growth in our brigade. WORK PERKS: Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday, • Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: https://www.diginn.com/mission NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law (“Protected Status”).

Job DescriptionSOUS CHEF [Restaurant Shift Leader] $18 - $21 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS!ABOUT THE ROLE: As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standard. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG! YOU WILL: • Elevate and motivate Chef’s-in-Training by modeling culinary expertise, warm hospitality, and a great attitude., • Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency., • Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry., • Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized., • Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service., • Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks., • Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift., • Participate in team building through interview shadowing, contributing to the Chef’s table agenda, providing feedback to CITs, and leading preshift., • Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders., • Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance., • Help to maintain the “A” lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG’s anti-discrimination & anti-harassment policies. YOU HAVE: • 1+ year leadership experience in a culinary environment., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • Food Safety Certification., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • Excellent communication skills, both verbal and written., • The willingness to roll up your sleeves and pitch in wherever necessary., • A desire for growth in our brigade. WORK PERKS: Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday, • Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: https://www.diginn.com/mission NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law (“Protected Status”).

Job DescriptionSOUS CHEF $19 - $22 / hour depending on experience ABOUT THE ROLE: As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standard. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG! ABOUT THE TEAM: People are the power - in our kitchens we not only develop knife skills, but life skills. We use a traditional brigade system to streamline vertical communication. As Sous Chef, our Chefs-In-Training partner with you, and you report directly to our Restaurant Leaders. You work collaboratively with the leadership team to ensure that everyone is well trained and organized to provide guests' with an experience that goes beyond a great meal. DIG is determined to rebuild the food system, and we couldn't do it without you. YOU WILL: • Elevate and motivate Chef's-in-Training by modeling culinary expertise, warm hospitality, and a great attitude., • Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency., • Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry., • Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized., • Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service., • Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks., • Successfully open and close the restaurant using the checklists and through communication with the previous days leaders to best prepare for a steady shift., • Participate in team building through interview shadowing, contributing to the Chef's table agenda, providing feedback to CITs, and leading preshift., • Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders., • Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance., • Help to maintain the "A" lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG's anti-discrimination & anti-harassment policies. YOU HAVE: • 1+ year leadership experience in a culinary environment., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • Food Safety Certification., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • Excellent communication skills, both verbal and written., • The willingness to roll up your sleeves and pitch in wherever necessary., • A desire for growth in our brigade. WORK PERKS: Aside from the standard job description fare (competitive pay) we also offer: • Complimentary DIG lunch everyday, • Commuter Benefits, • Opportunities for GROWTH ABOUT US: At Dig Food Group, we're building a better food system for everyone by sourcing, cooking and serving delicious food everyday. Nine years in, we've grown to more than 30 fast-casual Dig restaurants, opened our first full-service restaurant, 232 Bleecker, partnered with 130 farms including our own Dig Acres, and taught thousands of people how to cook (really cook) in our kitchens. To do this, we've built direct and real relationships with farmers. We don't just name check them on our menus -- we're true partners in their businesses. We focus on farmers who are independent, first-timers, women, immigrants, LGBTQ and people of color. These relationships allow us to get the best ingredients all year round and change our menu based on what is growing in the fields. Each restaurant is run by a chef and all our food is cooked on site. There are no microwaves, can openers or freezers, just an entire culinary team at every location, cooking vegetables all day. This requires training a whole generation of chefs and cooks from the ground up, including many who have never worked in a restaurant before. Knife skills are life skills. We're not here to disrupt anything or become a platform. We run our business on good food and great people. From sourcing to serving, our mission is to create a better food system for everyone. That means a world where farmers can make a living growing food, anyone can learn to cook, and we can all eat well, together. DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Diverse candidates encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law ("Protected Status").

Job DescriptionSOUS CHEF [Restaurant Shift Leader] $18 - $21 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS!ABOUT THE ROLE: As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standard. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG! YOU WILL: • Elevate and motivate Chef’s-in-Training by modeling culinary expertise, warm hospitality, and a great attitude., • Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency., • Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry., • Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized., • Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service., • Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks., • Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift., • Participate in team building through interview shadowing, contributing to the Chef’s table agenda, providing feedback to CITs, and leading preshift., • Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders., • Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance., • Help to maintain the “A” lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG’s anti-discrimination & anti-harassment policies. YOU HAVE: • 1+ year leadership experience in a culinary environment., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • Food Safety Certification., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • Excellent communication skills, both verbal and written., • The willingness to roll up your sleeves and pitch in wherever necessary., • A desire for growth in our brigade. WORK PERKS: Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday, • Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: https://www.diginn.com/mission NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law (“Protected Status”).

Job DescriptionSOUS CHEF [Restaurant Shift Leader] $18 - $21 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS!ABOUT THE ROLE: As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standard. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG! YOU WILL: • Elevate and motivate Chef’s-in-Training by modeling culinary expertise, warm hospitality, and a great attitude., • Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency., • Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry., • Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized., • Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service., • Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks., • Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift., • Participate in team building through interview shadowing, contributing to the Chef’s table agenda, providing feedback to CITs, and leading preshift., • Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders., • Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance., • Help to maintain the “A” lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG’s anti-discrimination & anti-harassment policies. YOU HAVE: • 1+ year leadership experience in a culinary environment., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • Food Safety Certification., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • Excellent communication skills, both verbal and written., • The willingness to roll up your sleeves and pitch in wherever necessary., • A desire for growth in our brigade. WORK PERKS: Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday, • Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: https://www.diginn.com/mission NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law (“Protected Status”).

Job DescriptionSOUS CHEF [Restaurant Shift Leader] $18 - $21 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS!ABOUT THE ROLE: As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standard. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG! YOU WILL: • Elevate and motivate Chef’s-in-Training by modeling culinary expertise, warm hospitality, and a great attitude., • Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency., • Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry., • Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized., • Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service., • Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks., • Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift., • Participate in team building through interview shadowing, contributing to the Chef’s table agenda, providing feedback to CITs, and leading preshift., • Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders., • Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance., • Help to maintain the “A” lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG’s anti-discrimination & anti-harassment policies. YOU HAVE: • 1+ year leadership experience in a culinary environment., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • Food Safety Certification., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • Excellent communication skills, both verbal and written., • The willingness to roll up your sleeves and pitch in wherever necessary., • A desire for growth in our brigade. WORK PERKS: Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday, • Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: https://www.diginn.com/mission NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law (“Protected Status”).

Job DescriptionSOUS CHEF [Restaurant Shift Leader] $18 - $21 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS!ABOUT THE ROLE: As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standard. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG! YOU WILL: • Elevate and motivate Chef’s-in-Training by modeling culinary expertise, warm hospitality, and a great attitude., • Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency., • Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry., • Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized., • Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service., • Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks., • Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift., • Participate in team building through interview shadowing, contributing to the Chef’s table agenda, providing feedback to CITs, and leading preshift., • Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders., • Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance., • Help to maintain the “A” lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG’s anti-discrimination & anti-harassment policies. YOU HAVE: • 1+ year leadership experience in a culinary environment., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • Food Safety Certification., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • Excellent communication skills, both verbal and written., • The willingness to roll up your sleeves and pitch in wherever necessary., • A desire for growth in our brigade. WORK PERKS: Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday, • Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: https://www.diginn.com/mission NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law (“Protected Status”).

Job DescriptionSOUS CHEF [Restaurant Shift Leader] $18 - $21 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS!ABOUT THE ROLE: As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standard. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG! YOU WILL: • Elevate and motivate Chef’s-in-Training by modeling culinary expertise, warm hospitality, and a great attitude., • Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency., • Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry., • Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized., • Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service., • Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks., • Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift., • Participate in team building through interview shadowing, contributing to the Chef’s table agenda, providing feedback to CITs, and leading preshift., • Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders., • Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance., • Help to maintain the “A” lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG’s anti-discrimination & anti-harassment policies. YOU HAVE: • 1+ year leadership experience in a culinary environment., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • Food Safety Certification., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • Excellent communication skills, both verbal and written., • The willingness to roll up your sleeves and pitch in wherever necessary., • A desire for growth in our brigade. WORK PERKS: Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday, • Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: https://www.diginn.com/mission NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law (“Protected Status”).

Job DescriptionSOUS CHEF [Restaurant Shift Leader] $18 - $21 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS!ABOUT THE ROLE: As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standard. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG! YOU WILL: • Elevate and motivate Chef’s-in-Training by modeling culinary expertise, warm hospitality, and a great attitude., • Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency., • Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry., • Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized., • Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service., • Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks., • Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift., • Participate in team building through interview shadowing, contributing to the Chef’s table agenda, providing feedback to CITs, and leading preshift., • Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders., • Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance., • Help to maintain the “A” lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG’s anti-discrimination & anti-harassment policies. YOU HAVE: • 1+ year leadership experience in a culinary environment., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • Food Safety Certification., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • Excellent communication skills, both verbal and written., • The willingness to roll up your sleeves and pitch in wherever necessary., • A desire for growth in our brigade. WORK PERKS: Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday, • Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: https://www.diginn.com/mission NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law (“Protected Status”).

Job DescriptionSOUS CHEF [Restaurant Shift Leader] $18 - $21 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS!ABOUT THE ROLE: As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standard. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG! YOU WILL: • Elevate and motivate Chef's-in-Training by modeling culinary expertise, warm hospitality, and a great attitude., • Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency., • Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry., • Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized., • Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service., • Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks., • Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift., • Participate in team building through interview shadowing, contributing to the Chef's table agenda, providing feedback to CITs, and leading preshift., • Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders., • Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance., • Help to maintain the "A" lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG's anti-discrimination & anti-harassment policies. YOU HAVE: • 1+ year leadership experience in a culinary environment., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • Food Safety Certification., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • Excellent communication skills, both verbal and written., • The willingness to roll up your sleeves and pitch in wherever necessary., • A desire for growth in our brigade. WORK PERKS: Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday, • Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: https://www.diginn.com/mission NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law ("Protected Status").

Job DescriptionSOUS CHEF $19 - $22 / hour depending on experience ABOUT THE ROLE: As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standard. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG! ABOUT THE TEAM: People are the power - in our kitchens we not only develop knife skills, but life skills. We use a traditional brigade system to streamline vertical communication. As Sous Chef, our Chefs-In-Training partner with you, and you report directly to our Restaurant Leaders. You work collaboratively with the leadership team to ensure that everyone is well trained and organized to provide guests' with an experience that goes beyond a great meal. DIG is determined to rebuild the food system, and we couldn't do it without you. YOU WILL: • Elevate and motivate Chef's-in-Training by modeling culinary expertise, warm hospitality, and a great attitude., • Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency., • Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry., • Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized., • Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service., • Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks., • Successfully open and close the restaurant using the checklists and through communication with the previous days leaders to best prepare for a steady shift., • Participate in team building through interview shadowing, contributing to the Chef's table agenda, providing feedback to CITs, and leading preshift., • Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders., • Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance., • Help to maintain the "A" lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG's anti-discrimination & anti-harassment policies. YOU HAVE: • 1+ year leadership experience in a culinary environment., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • Food Safety Certification., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • Excellent communication skills, both verbal and written., • The willingness to roll up your sleeves and pitch in wherever necessary., • A desire for growth in our brigade. WORK PERKS: Aside from the standard job description fare (competitive pay) we also offer: • Complimentary DIG lunch everyday, • Commuter Benefits, • Opportunities for GROWTH ABOUT US: At Dig Food Group, we're building a better food system for everyone by sourcing, cooking and serving delicious food everyday. Nine years in, we've grown to more than 30 fast-casual Dig restaurants, opened our first full-service restaurant, 232 Bleecker, partnered with 130 farms including our own Dig Acres, and taught thousands of people how to cook (really cook) in our kitchens. To do this, we've built direct and real relationships with farmers. We don't just name check them on our menus -- we're true partners in their businesses. We focus on farmers who are independent, first-timers, women, immigrants, LGBTQ and people of color. These relationships allow us to get the best ingredients all year round and change our menu based on what is growing in the fields. Each restaurant is run by a chef and all our food is cooked on site. There are no microwaves, can openers or freezers, just an entire culinary team at every location, cooking vegetables all day. This requires training a whole generation of chefs and cooks from the ground up, including many who have never worked in a restaurant before. Knife skills are life skills. We're not here to disrupt anything or become a platform. We run our business on good food and great people. From sourcing to serving, our mission is to create a better food system for everyone. That means a world where farmers can make a living growing food, anyone can learn to cook, and we can all eat well, together. DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Diverse candidates encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law ("Protected Status").

Job DescriptionSOUS CHEF [Restaurant Shift Leader] $18 - $21 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS!ABOUT THE ROLE: As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standard. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG! YOU WILL: • Elevate and motivate Chef's-in-Training by modeling culinary expertise, warm hospitality, and a great attitude., • Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency., • Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry., • Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized., • Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service., • Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks., • Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift., • Participate in team building through interview shadowing, contributing to the Chef's table agenda, providing feedback to CITs, and leading preshift., • Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders., • Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance., • Help to maintain the "A" lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG's anti-discrimination & anti-harassment policies. YOU HAVE: • 1+ year leadership experience in a culinary environment., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • Food Safety Certification., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • Excellent communication skills, both verbal and written., • The willingness to roll up your sleeves and pitch in wherever necessary., • A desire for growth in our brigade. WORK PERKS: Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday, • Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: https://www.diginn.com/mission NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law ("Protected Status").

Job DescriptionSOUS CHEF [Restaurant Shift Leader] $18 - $21 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS!ABOUT THE ROLE: As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standard. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG! YOU WILL: • Elevate and motivate Chef's-in-Training by modeling culinary expertise, warm hospitality, and a great attitude., • Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency., • Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry., • Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized., • Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service., • Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks., • Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift., • Participate in team building through interview shadowing, contributing to the Chef's table agenda, providing feedback to CITs, and leading preshift., • Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders., • Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance., • Help to maintain the "A" lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG's anti-discrimination & anti-harassment policies. YOU HAVE: • 1+ year leadership experience in a culinary environment., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • Food Safety Certification., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • Excellent communication skills, both verbal and written., • The willingness to roll up your sleeves and pitch in wherever necessary., • A desire for growth in our brigade. WORK PERKS: Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday, • Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: https://www.diginn.com/mission NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law ("Protected Status").

Job DescriptionSOUS CHEF [Restaurant Shift Leader] $18 - $21 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS!ABOUT THE ROLE: As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standard. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG! YOU WILL: • Elevate and motivate Chef's-in-Training by modeling culinary expertise, warm hospitality, and a great attitude., • Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency., • Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry., • Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized., • Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service., • Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks., • Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift., • Participate in team building through interview shadowing, contributing to the Chef's table agenda, providing feedback to CITs, and leading preshift., • Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders., • Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance., • Help to maintain the "A" lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG's anti-discrimination & anti-harassment policies. YOU HAVE: • 1+ year leadership experience in a culinary environment., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • Food Safety Certification., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • Excellent communication skills, both verbal and written., • The willingness to roll up your sleeves and pitch in wherever necessary., • A desire for growth in our brigade. WORK PERKS: Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday, • Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: https://www.diginn.com/mission NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law ("Protected Status").

Job DescriptionSOUS CHEF [Restaurant Shift Leader] $18 - $21 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS!ABOUT THE ROLE: As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standard. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG! YOU WILL: • Elevate and motivate Chef's-in-Training by modeling culinary expertise, warm hospitality, and a great attitude., • Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency., • Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry., • Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized., • Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service., • Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks., • Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift., • Participate in team building through interview shadowing, contributing to the Chef's table agenda, providing feedback to CITs, and leading preshift., • Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders., • Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance., • Help to maintain the "A" lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG's anti-discrimination & anti-harassment policies. YOU HAVE: • 1+ year leadership experience in a culinary environment., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • Food Safety Certification., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • Excellent communication skills, both verbal and written., • The willingness to roll up your sleeves and pitch in wherever necessary., • A desire for growth in our brigade. WORK PERKS: Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday, • Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: https://www.diginn.com/mission NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law ("Protected Status").

Job DescriptionWith over 58 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table – and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we’re all here for the same reason – to roll up our sleeves and create happiness through cooking and sharing good food. Position OverviewAs a Resident Chef at Sur La Table, you play a key role in the success of the store by leading high-performing culinary teams that inspire customers throughout every stage of their culinary experience. This position leads engaging cooking classes, fostering an enthusiastic and knowledgeable team and overseeing the success of the in-store culinary program. This role requires a blend of culinary talent, business acumen, and teaching skills to drive sales, enhance customer #bestincenter experience, a company-wide standard for excellence in service, and build a high-performing culinary team. Key ResponsibilitiesLeadership & Team Development· Recruit, mentor and retain a high-performing team to meet the business needs of both culinary and retail.· Lead, coach, and inspire associates to exceed performance expectations and uphold a positive team culture.· Conduct regular performance evaluations, provide feedback, and create development plans to support individual and team growth.Customer Experience & Brand Representation· Represent Sur La Table’s brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty.· Ensures an outstanding cooking class experience in every session by following provided recipes and game plans while holding employees accountable for quality and execution.· Work with store leadership to increase foot traffic and store engagement through cooking classes and private events.· Maintains expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources.· Ensure exceptional customer experience by leading a customer-focused, Guest Obsessed culture in both the kitchen and retail sales floor.· Oversees, addresses, and takes responsibility for all customer feedback related to the culinary program to maintain satisfaction and loyalty.Sales & Business Performance· Drive sales growth by developing and implementing strategies to enhance the culinary and retail business.· Analyze key performance metrics daily and leverage insights to optimize store performance.· Consistently meet or exceed culinary and retail goals by delivering exceptional classes and customer experiences that drive engagement and sales. Performance is measured by key KPIs such as second-class sign-ups, retail product sales, individual sales volume, average transaction value, customer conversion rates, and guest feedback through Google reviews.Operations & Compliance· Manage daily store operations while ensuring compliance with food safety standards, local health codes, and sanitation regulations.· Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses.· May handle liquor, wine, and beer in compliance with state and location alcohol regulations, company policies, including enforcing age restrictions.· Ensure store safety and cleanliness, addressing any maintenance needs promptly.· Maintains the accuracy and integrity of employee records, including but not limited to time and attendance data, food safety certifications, and personal information.· Adhere to applicable wage and hour laws. Accurately records time worked according to SLT Policy.· Models and ensures all Sur La Table policies and standard operating procedures (SOPs) are communicated effectively to associates, maintained and consistently followed. Physical Requirements· Ability to communicate verbally and work cooperatively with associates and customers.· Ability to remain standing for up to 5 hours at a time.· Ability to move about the store coaching and directing associates and/or class participants while selling to customers.· The capability to accurately perceive and differentiate variations in intensity or quality of flavors or odors, or to identify specific tastes or scents using the tongue or nose.· Ability to grab, reach, push, pull, bend, stoop, kneel, and crouch to retrieve and replenish merchandise from stockroom or sales floor.· Ability to use hands to seize, hold, grasp, turn, or otherwise to chop, whisk, slice, stir, juice and/or demonstrate other techniques.· Ability to lift and/or move merchandise weighing up to 50 lbs.· Ability to ascend/descend ladders to retrieve and/or move merchandise.· Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse to accomplish work.· Workweeks are expected to be between 46 and 48 hours with the ability to have a flexible schedule, including nights, weekends, and holidays.· Regular and predictable attendance with the flexibility to adjust class assignments based on demand, ensuring 6-8 classes are taught per week.· Ability to work in a variable kitchen environment included but not limited to open flames, hot surfaces, temperature variations, various food allergens both physical and airborne. Qualifications & Experience· Must be 21 years of age or older at the time of employment.· Culinary degree strongly preferred. We will only consider equivalent experience in exceptional cases.· 1-2 years’ experience as a culinary instructor.· 3-4 years of progressively responsible kitchen management experience.· Valid Food Manager Certification.· Proven track record of achieving sales and motivating high performing sales teams while meeting operational goals.· Strong leadership skills with the ability to inspire, develop, and retain a high performing team.· Excellent communication, problem-solving, and decision-making abilities.· Passion for community engagement and providing exceptional customer experiences.· Proficiency in Microsoft Office Suite and retail systems preferred.This job description represents a summary of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Responsibilities, tasks, and duties of the jobholder might differ from those outlined in the job description and other duties, as assigned, may be part of the job. This job description is not an employment agreement or contract. Sur La Table has the exclusive right to alter this job description at any time without notice. The CSC family of brands provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, provincial, state or local laws. 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. Washington state applicants only: If you believe that this job posting does not comply with applicable Washington state law, please notify us by sending an email to WACandidates@cscshared.com. It is unlawful in Massachusetts to require or administer a lie-detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability. The CSC family of brands is committed to providing reasonable accommodations for qualified individuals with disabilities in our job application procedures. If you need assistance or an accommodation due to a disability, please contact hrbenefits@cscshared.com. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses and identifying potential inconsistencies or verification signals in application materials based on available information. 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 Position Overview The Sous Chef partners closely with the Executive Chef to oversee daily kitchen operations at our Charlotte location. You’ll lead a talented brigade, ensure consistent execution of recipes, uphold the highest standards for food quality and presentation, and drive cost-control measures. Your leadership will foster teamwork, professional growth, and an exceptional guest experience. Key Responsibilities • Team Leadership & Development, • Supervise, coach, and mentor line cooks, prep cooks, and kitchen staff., • Conduct ongoing training on recipes, knife skills, sanitation, and safety., • Lead pre-shift meetings to communicate daily specials, VIPs, and operational priorities., • Food Production & Quality Control, • Execute menu items according to standardized recipes, portioning, and plating guidelines., • Taste and inspect dishes for consistency, flavor balance, and presentation before service., • Collaborate on seasonal menu development, sourcing local ingredients when possible., • Operations & Cost Management, • Monitor food cost, labor cost, and inventory levels; implement corrective actions to hit targets., • Assist in ordering, receiving, and storage of all food and non-food supplies., • Enforce proper rotation, labeling, and waste-reduction practices., • Health, Safety & Compliance, • Ensure strict adherence to all health department regulations, HACCP standards, and company policies., • Oversee kitchen sanitation audits, corrective plans, and food safety certifications., • Collaboration & Communication, • Partner with front-of-house leadership to ensure seamless service flow and resolve guest issues., • Provide feedback and performance evaluations in partnership with management., • Contribute to staff scheduling, aiding in efficient shift coverage. Qualifications & Skills • Culinary degree or equivalent certification from an accredited institution., • 5+ years of progressive kitchen experience, including 2+ years in a sous chef or leadership role—preferably in upscale casual or fine-dining concepts., • Strong understanding of cost controls, yield management, and inventory systems., • Excellent palate, creative menu development skills, and commitment to quality., • Proven ability to lead, motivate, and develop a diverse culinary team., • Exceptional organizational skills and ability to thrive in a fast-paced, high-volume environment., • Working knowledge of food safety regulations (ServSafe or equivalent certification preferred)., • Outstanding communication and problem-solving abilities. What We Offer • Competitive salary and performance-based bonuses., • Comprehensive benefits package (medical, dental, vision)., • Paid time off, holiday pay, and staff meals., • Opportunities for professional development and advancement within our expanding brand., • A vibrant, supportive team culture committed to innovation and hospitality excellence.\nCompany Description Our Story Founded in 2020, Kitchen + Kocktails by Kevin Kelley was born out of a love for Southern-Inspired cuisine and a desire to bring authentic flavors of the South to our community. Our founder, Kevin Kelley , envisioned a place where guests could enjoy not only delicious food but also a lively and inviting atmosphere. Over the years, we continue to grow and evolve, but our dedication to quality and hospitality remains unchanged. Our Cuisine At Kitchen + Kocktails by Kevin Kelley, we believe that great food starts with the finest ingredients. Our menu is a celebtation of Southern Comfort food, featuring classic dishes with a modern twist. From our signature Shrimp and Grits, to our innovative Chicken and Specialty Waffles, every item is crafted with care and attention to detail. We source premium ingredients to ensure that every bite is a burst of flavor. Our Atmosphere Designed with elegance in mind, Kitchen + Kocktails by Kevin Kelley offers a welcoming space where you can relax and enjoy a meal. Our Story\r\nFounded in 2020, Kitchen + Kocktails by Kevin Kelley was born out of a love for Southern-Inspired cuisine and a desire to bring authentic flavors of the South to our community. Our founder, Kevin Kelley , envisioned a place where guests could enjoy not only delicious food but also a lively and inviting atmosphere. Over the years, we continue to grow and evolve, but our dedication to quality and hospitality remains unchanged.\r\n\r\nOur Cuisine\r\nAt Kitchen + Kocktails by Kevin Kelley, we believe that great food starts with the finest ingredients. Our menu is a celebtation of Southern Comfort food, featuring classic dishes with a modern twist. From our signature Shrimp and Grits, to our innovative Chicken and Specialty Waffles, every item is crafted with care and attention to detail. We source premium ingredients to ensure that every bite is a burst of flavor.\r\n\r\nOur Atmosphere\r\nDesigned with elegance in mind, Kitchen + Kocktails by Kevin Kelley offers a welcoming space where you can relax and enjoy a meal.

Job Description Chef de Cuisine - Job Description A Chef de Cuisine ensures consistency in the execution of the restaurant’s culinary direction while being an extraordinary leader. They work to assist in building a team and culture through effective training and mentorship, all while continually analyzing the stated standards for the purpose of elevating and developing new ones. The Chef de Cuisine trains the team to use new recipes, cooking techniques and equipment, and oversee cooks performing food preparation. This role oversees and coordinates the planning, organizing, training and leadership necessary to achieve stated objectives including sales, costs, employee retention, guest services and satisfaction, food quality, cleanliness and sanitation. They participate in creating menu items using a variety cooking techniques and ingredients. Your Responsibilities: • Embodies the standards of the Restaurant Brand by displaying professionalism in all forms of Demonstrate the ability to lead and build capable teams and be a steward of our culture., • Work to ensure continuous development in quality of guest experience, service, operational efficiency, employee retention and Ensure effective leadership and communication throughout the property., • Work as a member of the leadership team to achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working, • Manage and develop direct reports towards individual growth and quality standards of, • Ensure consistent, thorough, and timely communication to subordinates, peers, managers, guests and vendors., • Assist in development of budgetary goals and achieving to grow the, • Work in support of the Culinary Management Team to ensure that all food and products are consistently prepared and served according to the restaurants portioning, cooking and serving, • Work in collaboration with Culinary Management Team to ensure that all financial goals are being attained and satisfying the restaurants requirements of profit and sale growth, and cost management., • Develop all menus, including daily and seasonal Properly document all recipes and techniques in accordance to stated standards. Coordinate with Service Team regarding any special service method/presentation, plate/utensil, etc needed., • Ensure that all food and products are consistently prepared and served according to the recipes, portioning, cooking and serving standards of the, • Provide detailed information regarding menu descriptions. Participate in daily service meetings and answer any team member questions regarding menu item, cooking techniques, etc., • Supervise the kitchen team, assuring that direction and guidance is provided and quality standards are achieved., • Fill in where needed to ensure guest experience is never compromised as a result of operational, • Continually mentor and provide opportunities to advance the education and development of staff as it relates to food, wine and service., • Be prepared to expedite service efficiently and effectively maintaining the proper pace and food quality. Work closely with dining room Expeditor and team to ensure and elevated guest experience., • Prepare all required paperwork, including forms, reports and schedules in an organized and timely, • Ensure that staffing attendance is matching the operations needs and that any changes in scheduling have been reviewed and approved by management team., • Responsible for all Back of House hiring, scheduling and counseling consistent with policies and procedures set forth in coordination with General Manager and Human Resources Team., • Works with Human Resources to ensure that policies and procedures are being followed and employee management systems are maintained, • Know, follow and implement all policies and procedures regarding personnel, and administer prompt, fair and consistent corrective action for all violations of company policies, rules, standards and procedures., • Scheduled labor as required by anticipated business activity while ensuring that all positions are staffed and as labor cost objectives are met. Modify staffing configurations based upon increases or decreases in sales volumes. Oversee all BOH employees hiring procedures, training, planning and directing work, and progressive coaching and counseling., • Receive and Approve Paid Time Off and Sick Time requests for all BOH Employees. Ensure hours are processed in Timekeeping System., • Ensure employee schedules are published in a timely manner, • Monitor payroll and time management systems and ensure up to date to avoid payroll errors and delays., • Coordinate Culinary, Pastry, and Stewarding Team tasks and responsibilities and communicate in a clear and effective way., • Develop relationships with our vendors and ensure restaurant is in good standing., • Oversee purchasing responsibilities on a daily basis. Verify all deliveries for proper quantities and quality. Take appropriate action to rectify any issues to assure the restaurant has appropriate ingredients and supplies. Conduct accurate accounting of invoices., • Ensure that all equipment and the overall environment is kept clean and kept in excellent working condition through personal inspection and by following the properties preventative maintenance programs., • Scheduled labor as required by anticipated business activity while ensuring that all positions are staffed and as labor cost objectives are met. Modify staffing configurations based upon increases or decreases in sales volumes., • Conduct inventories on a daily, weekly and monthly basis in accordance to restaurant policies and prepare and maintain all relevant financial and inventory reports; review and analyze sales to ensure stock rotation and that profitability remains within targets, • Responsible for maintaining a Safe & Comfortable work environment for all team Ensure all health and safety protocols are implemented and maintained. Guarantee any heath procedures are executed daily. Your Qualifications: • Minimum three to four (3-4) years’ experience working in fine dining restaurant or establishment of similar, • Minimum 3 years’ experience as a Sous Chef preferred, • High School Diploma, or equivalent level of education, required (Must be able to add, subtract, multiply, and divide in all units of measure), • Associate Degree or equivalent Certification in Culinary Arts, • Knowledge of computer accounting programs, math skills as well as budgetary, • Demonstrated knowledge and experience with managing inventory and cost control is preferred, • Must be able to demonstrate knowledge of planning and forecasting, • Ability to navigate and utilize Microsoft Office Suite programs (especially Word, Excel, PowerPoint, and Outlook), appropriate point of sale (POS) systems, and any other required operating machines (i.e. online or digital reservation systems)., • Ability to work flexible hours, including nights, weekends, and holidays in addition to normal business hours, as needed., • Must have excellent leadership, organizational, communication, decision-making, and problem-solving skills., • Must be able to multitask in a demanding, high volume environment under limited, • Impeccable service standards, attention to detail, and time, • Professional demeanor and polished appearance with the ability to interact with patrons and all types of team members., • Previous experience with pre-opening of a food and beverage venue is a, • Must be able to speak, read, write and in clear, • The ability to speak a secondary language is convenient but not necessary.

Job Description The Sous Chef is responsible for providing overall leadership, creating a consistent positive environment while maintaining the highest degree of quality in both service and product. This includes overseeing recipe development, item costing, product specification, sourcing, implementation of new menus and on-going quality assurance processes and systems. KEY RESPONSIBILITIES Assist Chef de Cuisine, Executive Sous Chef, and other Sous Chef in all aspects of kitchen procedures and food & beverage to ensure excellence in service and product Devise innovative product offerings for the restaurant Formulate and implement procedural guidelines, policies and standards pertaining to the restaurant Guide and support culinary team in the implementation and adherence of kitchen standards, processes & systems When greeting your team make sure they are in good spirits and ready to work Adhere to all guidelines in the employee handbook Set up and sanitize workstations Ensure all food items are properly stored and easily accessible Supervise food and cooling room temperatures Accept or reject ingredients from suppliers Remember that we have an open kitchen, maintain a clean, orderly, and sanitized kitchen Check all station mise en place (sauces, proteins, and produce) Do random sanitation and temperature checks on each station Check reservation book and prepare staff Ensure the team to be on line for kitchen line up At end of shift the entire line must be scrubbed and wiped down, including the top of the line, this is a team effort Fill out prep list Do freezer pull All mise en place pans rotated, wrapped and dated Check out with FOH manager before going home Perform other task or projects as assigned by management REQUIRED EXPERIENCE AND QUALIFICATIONS Culinary associate degree or apprenticeship in culinary arts preferred, and at least 2 years in a supervisory level in a luxury restaurant or hotel setting Ability to train, guide and coach line cooks and new hires Strong teamwork and communication skills Able to work long shifts in a fast paced environment Flexibility to work shifts, weekends, nights, and holidays Food Safety certified Able to be organized, manage time wisely and work with little to no direct supervision Very high attention to detail Sensitive to cultural nuances Able to handle a multitude of tasks in an intense, fast paced environment Ability to maintain a clean and professional appearance as per company policies Ability to stand for extended periods of time Multi-lingual is a plus We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionDescription: About Nine Orchard Housed in a meticulously restored 1912 Beaux-Arts landmark building (formerly the Jarmulowsky Bank), Nine Orchard has reimagined old-world New York elegance for a contemporary downtown crowd. Located at the vibrant crossroads of the Lower East Side, our culinary program celebrates craftsmanship, historic sophistication, and a celebratory neighborhood atmosphere. From the generous, brasserie-inspired traditions of Corner Bar (celebrated by The New York Times as "cooking of a very high order") to the opulent, grand atmosphere of the Swan Room cocktail lounge, curated events, and bespoke in-room dining, food and beverage is at the absolute heart of the Nine Orchard guest experience. Position Summary We are seeking an experienced, passionate, and highly organized Sous Chef to join our premier culinary team. As a Sous Chef at Nine Orchard, you will work hand-in-hand with our Executive culinary leadership to manage daily kitchen operations across multiple concepts. You will lead, mentor, and inspire a talented line cook team, ensuring that every plate—from a perfect morning French omelet to an elegant evening fruits de mer platter—meets our uncompromising standards of excellence, precision, and craftsmanship. Key Responsibilities • Culinary Excellence & Execution: Oversee daily food preparation, production, and service across the hotel's outlets (Corner Bar, Swan Room, Room Service, and Private Events), ensuring flawless execution, presentation, and consistency., • Kitchen Leadership & Mentorship: Actively manage, train, and mentor line cooks, prep cooks, and stewards. Foster a collaborative, positive, and high-energy kitchen culture rooted in mutual respect and continuous learning., • Operational Management: Manage inventory, daily ordering, and food cost controls while minimizing waste. Ensure kitchen labor is effectively scheduled and managed according to fluctuating business volumes., • Quality & Consistency Control: Maintain strict standards for food safety, sanitation, and organization. Conduct daily line checks, taste components throughout the day, and enforce compliance with NYC Department of Health (DOH) codes., • Menu Collaboration: Work closely with the Executive Chef on seasonal menu transitions, daily specials, and refining techniques, maximizing the use of premium local and artisanal ingredients., • Cross-Departmental Synergy: Coordinate seamlessly with front-of-house (FOH) managers, hotel operations, and the events team to ensure timing and hospitality standards are perfectly synchronized. Qualifications & Skills • Experience: A minimum of 2–3 years of experience as a Sous Chef or Junior Sous Chef in a high-volume, critically acclaimed NYC restaurant or a luxury boutique hotel environment., • Culinary Technique: Strong foundational knowledge of classic European techniques (particularly French/brasserie traditions) combined with a deep appreciation for contemporary, ingredient-focused cooking., • Leadership Capabilities: Exceptional communication and leadership skills; ability to remain calm, focused, and decisive under pressure in a fast-paced environment., • Business Acumen: Foundational understanding of food costing, inventory management systems, and labor controls., • Certifications: Food Protection Certificate issued by the NYC Department of Health and Mental Hygiene is required., • Availability: Flexible schedule required, including the ability to work mornings, evenings, weekends, and holidays according to operational needs. What We Offer • Competitive salary commensurate with experience., • Comprehensive medical, dental, and vision insurance., • Paid Time Off (PTO) and holiday pay., • Dining discounts across our property venues., • Immense opportunities for professional growth and upward mobility within a highly respected hospitality network.Requirements:

Job DescriptionDescription: Job Summary Responsible for supervising the daily activities of the back-of-house operations and employees in accordance with department policies and procedures. Interacts with fellow employees, and supervisors in a polite and courteous manner to ensure gracious hospitality. Job Activities • Maintain professional appearance standards as directed in the Company Employee Handbook., • Ensures the needs of the guests are accommodated., • Ensures the general cleanliness of the back-of-house, and the entire venue., • Participate in interviewing, hiring and training new applicants and employee development of all subordinates., • Responsible for the scheduling of assigned department (where applicable)., • Participates in growth opportunities and employee development of all back-of-house employees., • Ensures safety, quality and recipe accuracy., • Manage the execution of regular service, catering, take-out, delivery and all in-venue/off-premise events., • Ensures Department of Health and company sanitation standards., • Ensures that the venue is compliant with all federal, state and local laws and regulations; and company policies., • Coaches and develops back-of-house employees by setting clear guidelines and expectations., • Responsible for all mechanical systems being in good working order and compliant with all federal, state and local ordinances., • Ensures all employees are compliant with all back-of-house standards and procedures., • Responsible for checking cover counts, BEOs and/or Fire Sheets., • Ensures the preparation and delivery of menu-focus items to daily pre-service meetings., • Proficient with all operational systems, which includes payroll, inventory and purchasing., • Possesses in-depth knowledge of all recipes, food menus and maintains station-recipe-books., • Organize, develop and produce new recipes for potential new menu items and specials., • Ensures the completion of all opening and closing procedures as prescribed by company., • Ensures expediting standards., • Communicates clearly and concisely with all employees during service., • Practical knowledge of the job duties of all supervised employees., • Participates in overseeing the replacement or repair of all breakage, damage of equipment or furniture., • Attends, leads and participates in any training sessions, departmental meetings or daily pre-shift meetings., • Learn by listening, observing other team members and sharing knowledge while leading by example., • Portrays a positive and professional attitude., • Demonstrates knowledge of venue, Company, its partners and supporting hotel environments., • Works as part of a team and provides help and support to all fellow team members. Requirements: Education, Experience and Skill Requirements • Company in-venue Sous Chef Training, Food Handling Certificate., • Minimum 2-3 years previous Culinary supervisory/management experience within a high-volume kitchen setting is essential., • Two-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience preferred., • Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required., • Must be organized, self-motivated, and proactive with a strong attention to detail., • Proficient with computers (Microsoft Products), POS and technology., • Must be able to stand, lift and bend for extended periods of time., • Must be able to bend and lift to 50 lbs., • Role may include job duties or tasks requiring repetitive motion., • Exposure to hot kitchen elements or cleaning materials., • Must be able to work and remain focused in a fast-paced and ever-changing environment., • Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends and holidays.