Trabajos front house restaurant staff en Estados Unidos

Job Description Server Job Summary We are seeking a reliable, customer-oriented Part-Time Server to join our front-of-house team. You will be responsible for warmly greeting guests, taking orders accurately, delivering food and beverages, and ensuring every guest has an outstanding dining experience. The ideal candidate thrives in a fast-paced environment and has a flexible schedule. Responsibilities • Guest Experience: Welcome guests, present menus, and offer thoughtful recommendations for food and beverage pairings., • Order Taking & Delivery: Accurately record food and drink orders (including dietary restrictions) and collaborate with the kitchen and bar staff for prompt delivery., • Table Maintenance: Clear and sanitize tables, reset seating areas, and maintain a clean, organized dining room., • Payment Processing: Process cash and credit card payments accurately using our Point of Sale (POS) system and handle checkout procedures efficiently., • Teamwork: Assist fellow servers, bussers, and kitchen staff to ensure seamless service flow during busy hours., • Compliance: Adhere to all food safety regulations and local health department standards. Qualifications & Requirements • Previous serving or customer service experience preferred., • Must be at least 18 years old to serve alcoholic beverages., • Friendly, positive attitude, and excellent verbal communication skills., • Basic math skills for handling cash and processing guest checks., • Ability to stand and walk for extended periods and safely lift up to ~ 35 lbs.. Schedule & Compensation • Job Type: Part-Time, • Schedule: Flexible availability, including weekends, evenings, and holidays. (Approx. 15–25 hours/week)., • Compensation: 11.65/hour + tipsCompany DescriptionOur restaurant is a fusion of Dominican and Trinidadian food and everything is 100% Plant Based.Our restaurant is a fusion of Dominican and Trinidadian food and everything is 100% Plant Based.

Job DescriptionCompany Description: WORLD SPA is a Brand New Spa & Restaurant concept in Brooklyn, NY. We are seeking talented, dedicated, and enthusiastic team members to become part of the Grand Opening of New York City’s premiere, largest, and most diverse Spa Destination in a class by itself located in the heart of Brooklyn. This is a great opportunity to become a part of a one-of-a-kind project with a culture that will enable you to grow and make a difference. If you are passionate about what you do, hungry for success, growth and ability to make an impact, apply today! WORLD SPA offers a global, authentic, and unmatched spa experience by preserving ancient practices and uniting various culturally authentic sauna, bathing, and spa treatments in one destination. World SPA creates an environment that inspires the imagination and provides distinctive sensory experiences to our guests. Our goal is to consistently exceed guest expectations by anticipating their needs and desires and offering them an unparalleled experience. WORLD SPA features multiple world-class dining venues. REN is a fine dining, full service restaurant in collaboration with Michelin Star Chef Shaun Hergatt. REN means “pure” in Nordic and represents a familiar, clear, everyday restaurant concept with international specialties masterfully created from the best natural ingredients. REN feels upscale, but comfortable. WORLD SPA LOUNGE, which is a 250 seat restaurant and is the most fast paced of all is located within the Spa area, where guests can either enjoy a cup of artisanal tea, crafted cocktail, fresh sushi and small plates in between experiencing multitude of Spa rooms and saunas or can reserve a cabana for a full on feast or celebration. World Spa Lounge offerings represent the same regions as the Spa: Eastern European, Mediterranean, Asian and American. World Spa Lounge feels casual and unpretentious still offering the highest quality of food & beverages and friendly, attentive service. BIRCH&OAK is a VIP area with its own Bar and Restaurant, outdoor terrace that can be enjoyed by the Members during their Spa visit or on its own. In addition to the three dining venues, World Spa features 2 exclusive Private Rooms that have their own sauna for groups of 22 and 15 guests. Position Summary: The Server Assistant is responsible for taking orders from restaurant guests and delivering their food to them, explaining the menu, asking for food allergies and ensuring to make the best recommendations for food and drinks that WORLD SPA offers. Communicating with kitchen staff, and balancing dishes as they bring them to the appropriate table. Essential Duties and Responsibilities: Deliver food to guests quickly and efficiently. Deliver condiments and drinks as needed (to include alcoholic beverages). Refill beverages as needed. Respond to guest inquiries in a courteous and polite manner. Promptly and professionally, handle guest issues and communicate problems and concerns to servers and management. Demonstrate proper table service and full knowledge of the menu and table layout Supports services staff with arranging tables for large parties when needed Pre-buss tables. Clean and reset dirty tables. Perform various duties to ensure health and sanitation of dining area and server alley including e.g. cleaning floors Maintain a clean and organized server alley and expo area. Stock ice and glassware on the server line. Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the floor manager or immediate supervisor Assist and communicate clearly with the kitchen staff and front of the house staff. Skills, Abilities and Experience: 1+ Years’ experience in the restaurant or hospitality industry. Excellent interpersonal and customer service skills. Well-organized with ability to take and place food and beverage orders accurately. Ability to operate point-of-sale systems. Strong knowledge of coffee, beer, wine and liquor service. Must be at least 18 years old to serve alcoholic beverages. Must successfully complete a restaurant training course. Education Requirements: Servsafe/Tips Certification or ability to obtain upon hire. World Spa Entertainment, LLC. is an Equal Opportunity Employer and is committed to providing equal employment opportunities to all employees and applicants 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, state or local laws. Pay range is: $16.50/Hour plus tips (applicable to NYS tip credit law). #ZR

Job Description Job Title: Senior Service Manager Location: West Village, New York City Employment Type: Full-Time About the Role: We are a refined, Italian restaurant in the West Village rooted in warm hospitality, thoughtful service, and a deep respect for tradition. We are seeking an experienced Senior Service Manager to lead our front-of-house operations with intention, consistency, and a strong sense of ownership. This role is ideal for a hospitality professional who thrives in a high-touch, detail-oriented environment and is passionate about cultivating both guest experience and team excellence. Key Responsibilities: • Oversee and elevate all daily front-of-house operations, ensuring seamless, polished service at every touchpoint, • Lead, coach, and inspire the FOH team, setting clear expectations and holding accountability for performance and standards, • Own staff scheduling, ensuring proper coverage, strategic labor management, and alignment with business needs, • Drive hiring, training, and ongoing development of service staff, fostering a culture of professionalism and growth, • Maintain an active presence on the floor during service, anticipating guest needs and resolving issues with discretion and care, • Oversee the execution of private events and special occasions, ensuring a cohesive and elevated guest experience, • Partner with ownership and leadership on service standards, operational improvements, and guest feedback initiatives, • Ensure compliance with all health, safety, and labor regulations, • Collaborate cross-functionally with kitchen and events teams to ensure alignment and execution Qualifications: • 3–5+ years of progressive front-of-house management experience in a full-service, high-standard restaurant, • Proven leadership ability with a track record of developing strong teams, • Experience with scheduling, labor management, and staffing strategy, • Strong operational awareness with an eye for detail and consistency, • Confident, composed, and solutions-driven under pressure, • Experience with reservation and POS systems (Open table, Salido or similar), • Availability to work nights, weekends, and holidays Compensation & Benefits: • Salary: $76,000 – $82,000 (commensurate with experience), • Health, dental, and vision insurance, • Paid time off, • 401(k) and commuter benefits, • Performance-based bonus potential, • Dining discounts Equal Opportunity Employer: We are committed to fostering an inclusive workplace and are proud to be an Equal Opportunity Employer. All qualified applicants will receive consideration without regard to any protected status.

Job Description Arlo Hotels an independent lifestyle hotel is now actively seeking a dynamic Bar Manager. Are you someone who is passionate about people, driven by purpose, and clever in your approach? If so keep on reading!! Here at Arlo we strive to create a sense of awe that leaves those we touch wanting more”….. The Bar Manager will oversee all aspects of bar operations, ensuring that every guest enjoys a outstanding experience. The Bar Manager will be responsible for managing the bar team, maintaining high standards of beverage quality and service, driving profitability, and fostering a strong team culture. This role requires strong leadership skills, attention to detail, and a passion for hospitality. Key Responsibilities: Operational Management: Oversee daily bar operations, including all front-of-house activities and overall guest experience. Ensure the bar meets and exceeds quality, service, beverage, and cleanliness standards. Manage beverage inventory, ordering, and cost control to meet budgetary goals. Responsible for payroll, including accurate timekeeping review, labor management, and scheduling based on business needs. Create, maintain, and manage team schedules to ensure proper staffing levels, operational coverage, and alignment with business demands. Partner with leadership to identify operational opportunities and implement processes that improve efficiency and service. Staff Leadership: Recruit, train, and develop staff, including bartenders, servers, runners, hosts, and all FOH positions. Coordinate onboarding plans for new hires, ensuring team members complete all required onboarding steps prior to starting in their role. Own the new hire training experience, by ensuring team members receive proper department training, resources, and ongoing support needed to be successful. Provide consistent coaching, feedback, and development opportunities to build a knowledgeable and engaged team. Create and maintain a positive work environment that encourages team cohesion, accountability, and professional growth. Implement performance evaluations and address any staff concerns promptly and effectively. Monitor adherence to SOPs, service standards, and training guidelines. Customer Service: Ensure high standards of customer service, addressing guest concerns and feedback with professionalism. Lead by example by creating memorable guest experiences and fostering a culture of hospitality within the team. Implement strategies to enhance the guest experience and encourage repeat business. Financial Management: Work with the Director of F&B to manage the bar’s budget, including forecasting and controlling expenses. Work with the Director of F&B to monitor financial performance, including sales, labor costs, beverage costs, and profitability. Analyze sales reports and implement strategies to drive revenue growth. Marketing and Promotion: Collaborate with the marketing team to develop and execute promotional activities, programming, and events. Build and maintain relationships with local businesses and community organizations to promote the bar and restaurant. • Compliance and Safety: Ensure compliance with health and safety regulations, food safety standards, beverage service requirements, and company policies. Conduct regular inspections and audits to ensure the bar operates within legal and company guidelines. Ensure team members are properly trained and consistently following all company policies, procedures, and service expectations. Salary Range: $75,000 - $85,000/ Annually

Job DescriptionDescription: Job Summary Stocks and re-stocks all bar inventories and supplies while maintaining the organization of the bar. Assists bartenders and cocktail servers (when applicable) in all aspects of guest service. Interacts with the bar guests, 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., • Anticipate and accommodate needs of the guests in a timely manner., • Provides professional and exceptional service., • Helps to ensure the delivery of all food and beverage to the guests., • Maintain general cleanliness of bar, bar area and the entire venue., • Follow supervisor’s instructions, communicate with and support co-workers while being a team player., • Possesses general knowledge of all food and beverage menus, and company policies & procedures., • Complies with Department of Health and company sanitation standards., • Works as part of a team and provides help and support to all fellow team members., • Communicates the needs of the guests to Front-of-House and Heart-of-House support staff, managers and chefs., • Properly sets-up the bar stations, performs side-work and other opening/closing procedures as directed by management, including:, • Makes sure the bar and bar area are clean and free of debris, • Sets bar with proper equipment, and settings as required, • Wipes down bar-top, bar stools, lounge tables and chairs, • Stocks bar-stations with prescribed supplies, • Performs opening side-work as prescribed, • Performs closing side-work as prescribed, • Properly follow all beverage requisition procedures, • Assists the bartenders to ensure a high level of quality and speedy service., • Responsible for emptying the trash from behind the bar and disposes of it correctly with all cardboard boxes broken down., • Responsible for keeping clean and organized to company standard all back of house storage and refrigeration., • Responsible for keeping all liquor displays and shelving organized and maintaining par levels., • Responsible for reporting all breakage, damage of equipment or furniture immediately to management., • Attends and participates in daily pre-service meetings., • Attends and participates in any training sessions or departmental meetings., • Learn by listening, observing other team members and sharing knowledge while leading by example., • Portrays a positive and professional attitude., • Demonstrates knowledge of 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 bar back training, Food Handling Certificate., • Previous hospitality experience., • Previous bar-backing experience., • Previous experience in a high-volume restaurant/nightclub/lounge., • 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

Job Description • We have an opening for full time SOMMELIER positions., • Location: La Mercerie - 53 Howard Street, New York, NY 10013. Note: online applications accepted only., • Schedule: Full time; Days and hours may vary. Open availability is required., • Requirement: Previous experience with French wine regions or fine dining is required., • Lead the wine service for the restaurant, offering informed, approachable guidance tailored to guest preferences., • Knowledge of all French wine lists, including producers, regions, vintages, and styles., • Recommend pairings that complement the menu while respecting guest intent, budget, and comfort level., • Execute proper wine service standards, including presentation, opening, decanting, and glassware selection., • Support inventory management, rotation, and proper handling of wine as directed by leadership., • Pay Range: $11.35 per hour to $15.00 per hour. Why work here?: • Competitive hourly wage, • Opportunities for growth and continued education in food and wine, • Staff training, tastings, and development programs, • A collaborative and creatively inspiring work environment Upscale French cuisine downtown NYC. The very talented Executive Chef Heloïse Fischbach balances classical training with avant-garde technique in a thoughtful reimagining of seasonal French cuisine at this downtown gem linked to the Romain and Williams interior design store. We are seeking dedicated, detail-driven, culinary professionals who have a strong passion for food, technique, and an eagerness to learn more, which comes with the opportunity to build on your skills and grow as a leader in the kitchen. The ideal candidate is devoted to becoming an integral member of a team that values a strong work ethic and also has the desire to learn and hone the craft of French cooking. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1528447. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: http://olivia.paradox.ai/moSkg This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email MyReferral@compass-usa.com. Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to work This is R/A ! Job Summary Job Summary This Sommelier position works closely with the Wine Director and front-of-house leadership to ensure seamless wine service and overall guest experience. Key responsibilities include: • Providing knowledgeable, gracious, and attentive wine service on the floor, • Assisting members and guests with wine selections and pairings, • Supporting all aspects of dining room service as part of the broader FOH team, • Executing proper wine service standards, • Performing cellar work, including organization, labeling, storage, and inventory upkeep, • Assisting with receiving, stocking, and maintaining the wine cellar, • Supporting wine education and training for the service team as directed, • Working collaboratively with FOH staff and management to deliver a cohesive guest experience Qualifications • 2–3 years of experience as a Sommelier, • Solid foundational wine knowledge and a strong interest in continued learning, • Strong service instincts and comfort working on the floor, • Highly organized, dependable, and detail-oriented, • Ability to lift and move cases of wine as part of cellar responsibilities Associates at Restaurant Associates are offered many fantastic benefits. Both full-time and part-time positions offer the following benefits to associates: • Retirement Plan, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: • Medical, • Dental, • Vision, • Life Insurance/AD, • Disability Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Abides by all Company policies and procedures including but not limited to: • The use of a medium weight cut gloves when handling or using knives, peelers, choppers, mandolins or cleaning a slicer., • The use of oven mitts, fryer gloves or steamer gloves when handling hot pans from ovens, warmers or steamtables., • The use of slip-resistant shoes and proper lifting techniques. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyRA.pdf About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.

Job DescriptionAbout Greek Brothers Greek Brothers is an authentic Greek culinary destination dedicated to bringing the true flavors of the Mediterranean to our community. Owned and operated by the Metekidis family, we pride ourselves on systematic excellence, high-quality ingredients, and a commitment to traditional techniques. We are looking for a disciplined, high-energy Line Cook to join our kitchen team and help us maintain our reputation for consistency and quality. The Role As a Line Cook at Greek Brothers, you will be responsible for executing our menu with precision and speed. You will work closely under the direction of Executive Chef Stavros Metekidis to ensure every dish meets our exacting standards. This is a fast-paced environment that requires a professional attitude, a focus on cleanliness, and a passion for Greek cuisine. Key Responsibilities • Station Management: Set up and stock stations with all necessary supplies; prepare food for service (e.g., chopping vegetables, butchering meat, or preparing sauces)., • Execution: Cook menu items in cooperation with the rest of the kitchen staff to ensure timely and synchronized delivery., • Quality Control: Ensure that food comes out simultaneously, in high quality, and in accordance with our specific recipes and presentation standards., • Cleanliness & Safety: Maintain a clean and organized workstation; follow all food safety and sanitation protocols (HACCP) strictly., • Inventory: Assist in monitoring stock levels and notifying the Chef of any shortages., • Collaboration: Work seamlessly with the front-of-house team to ensure a smooth guest experience. Qualifications & Skills • Experience: Minimum of 2–3 years of experience as a Line Cook in a high-volume, fast-casual, or full-service restaurant., • Greek Cuisine Knowledge: Familiarity with Greek ingredients and cooking techniques (Grill/Souvlaki, Gyro, Saute) is a significant plus., • Accuracy: Ability to follow recipes exactly to maintain consistency across both locations., • Stamina: Ability to stand for long periods and work efficiently under pressure during peak hours., • Certification: Valid New York Food Handlers License preferred., • Professionalism: A strong work ethic, punctuality, and a "team-first" mentality. What We Offer • Competitive hourly wages based on experience., • A professional, structured working environment., • Opportunities for growth within a mounting restaurant group., • Employee meal discounts.

Job DescriptionAbout the Role:Long Beach Coffee & Tee is looking for a talented and energetic Short Order Cook & Prep to join our back-of-house kitchen team in Long Beach, NY! Laid back and chill atmosphere with a small menu of high-quality food items, cooked in Turbo Chef and convection ovens. No grill, fry, or stovetop work. Applicants must be comfortable reading tickets in English and able to follow instruction and learn the processes and systems in place. Owners are chill but they do have clear expectations which will be laid out in training. Responsibilities: • Execute short order cooking including breakfast, lunch, and café-style menu items with speed and consistency, • Perform daily prep work including chopping, slicing, portioning, and mise en place, • Maintain a clean, organized, and sanitary workstation throughout each shift, • Follow recipes, portion guidelines, and plating standards to ensure food quality, • Monitor food inventory, rotate stock, and communicate supply needs to management, • Adhere to all food safety and health code regulations, • Collaborate with front-of-house staff to ensure smooth and timely ticket flowRequirements:, • Prior experience as a short order cook, line cook, or kitchen prep cook preferred, • Communicate shortages or needs to the team, • general food prep knowledge, • Understanding of food safety standards and proper sanitation practices, • Reliable, punctual, and a strong team player, • Ability to stand for extended periods and lift up to 50 lbs, • Food handler certification a plusAbout Us:Long Beach Coffee & Tee si a beloved local staple in the heart of Long Beach, NY, known for great coffee and feel-good food that keeps the community coming back. We're passionate about creating a warm, welcoming experience for every guest who walks through our doors. Our team is tight-knit, hardworking, and proud to be part of something special in the Long Beach community. We have plenty of hours to cover and we will train the right person from the ground up. We are looking for a long term commitment, sorry not a seasonal position! We get busier in the winter months as we are an indoor sporting facility as well as bar and restaurant.

Job Description Polisher Reports To: General Manager The Place: Nestled in the heart of SoHo at The Mercer, Sartiano’s combines Italian heritage and fare with a modern fine dining experience. Sartiano’s was created by prominent lifestyle architect, Scott Sartiano, with culinary direction from three-time James Beard award winner Chef Alfred Portale. The Role: Polishers are dynamic hospitality and maintenance professionals responsible for ensuring that each piece of glassware and flatware is inspected for flaws and polished to a shine before re-entering service. Polishers work with all members of the Back of House and Front of House Service team to ensure a smooth continuation of service. Responsibilities: Polish and prepare glassware, silverware, and utensils for service Inspect items to ensure they meet cleanliness and presentation standards Handle items carefully to avoid breakage Stock dining room service stations with glassware, silverware, and utensils Maintain a clean and organized polishing station Support kitchen and service staff as needed during busy periods Qualifications: Previous experience in a restaurant or hospitality environment preferred Ability to speak, understand, and follow verbal instructions in English Strong attention to detail Ability to work quickly and efficiently in a fast-paced environment Understanding of cleanliness and hygiene standards in a food service setting Strong teamwork and communication skills Flexible schedule based on the needs of Sartianos, their programming, and peak times Benefits: Sick Days Health Insurance + Dental & Vision 401K Commuter Benefits Daily family meal provided Physical Demands: The physical demands described here are representative of those that are to be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to walk. The employee is occasionally required to climb or balance and stoop, kneel, crouch. The employee must regularly lift and /or move up to 25 pounds, frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 10 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and ability to adjust focus. *The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job. Bond Hospitality and Mercer 1, LLC (DBA: Sartiano’s) is an equal opportunity employer, and all qualified applicants will receive consideration for employment 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, state or local laws.

Job DescriptionDescription: POSITION: Bar Manager LOCATION: Bazaar Meat by José Andrés – Ritz-Carlton NoMad, New York City SALARY RANGE: $75,000 – $85,000 + Bonus + Benefits REPORTS TO: Assistant General Manager & General Manager DEPARTMENT: Front of House – Beverage/Bar EMPLOYMENT TYPE: Salaried, Exempt About José Andrés Group José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for exceptional guest experiences, culinary innovation, and a values-driven culture. Our teams bring world-class food, beverage, and hospitality to life across award-winning concepts worldwide. Position Summary The Bar Manager is responsible for leading and executing the beverage program at Bazaar Meat by José Andrés, ensuring exceptional cocktail execution, elevated guest experiences, operational excellence, and financial performance. This role serves as the primary leader of the bar team, overseeing daily operations, training, inventory management, beverage cost controls, and service standards while embodying the spirit and hospitality culture of José Andrés Group. Working closely with the Assistant General Manager, General Manager, Culinary Team, and Corporate Beverage Leadership, the Bar Manager will drive innovation, maintain program integrity, and cultivate a high-performing team that delivers memorable experiences for every guest. Key Responsibilities Beverage Program Leadership • Execute and maintain Bazaar Meat's beverage program, including cocktails, spirits, wine, beer, and non-alcoholic offerings., • Ensure consistency in recipes, presentation, glassware, garnishes, and service standards., • Partner with Corporate Beverage Leadership on seasonal menu updates, cocktail development, and special programming., • Conduct regular tastings, product evaluations, and quality assurance reviews. Guest Experience & Service Excellence • Maintain a visible presence on the floor during service, leading by example and ensuring exceptional hospitality., • Support the team in delivering elevated guest experiences and beverage recommendations., • Resolve guest concerns professionally and proactively., • Foster a culture of hospitality, professionalism, and accountability. Team Leadership & Development • Recruit, train, coach, and develop bartenders and bar support staff., • Lead pre-shift meetings, beverage education sessions, and ongoing skills development., • Conduct performance evaluations and provide continuous feedback., • Promote a collaborative and positive work environment that reflects JAG's values. Inventory, Cost Control & Purchasing • Oversee beverage inventory management, weekly counts, ordering, and variance analysis., • Maintain beverage cost targets through proper portioning, pricing strategies, waste reduction, and inventory controls., • Manage vendor relationships and ensure timely and accurate ordering., • Review invoices, credits, and inventory reports for accuracy. Compliance, Safety & Sanitation • Ensure compliance with all local, state, and company alcohol service regulations., • Maintain Department of Health standards and sanitation practices throughout the bar operation., • Ensure all team members maintain required certifications and responsible alcohol service practices., • Uphold workplace safety standards and proper handling of equipment and chemicals. Events & Revenue Generation • Collaborate with the Events and Operations teams to execute private dining events, buyouts, and special activations., • Support beverage-driven promotions and programming that increase revenue and guest engagement., • Analyze sales trends and identify opportunities to improve beverage performance and profitability. Administrative & Operational Responsibilities • Maintain accurate POS programming and beverage database information., • Monitor labor productivity and scheduling to align with business needs., • Prepare weekly reports related to beverage sales, inventory performance, and operational KPIs., • Support restaurant initiatives, new menu rollouts, and special projects as needed. Requirements: Required Qualifications • Minimum 3–5 years of bar management or beverage leadership experience in upscale, luxury, or fine dining environments., • Strong knowledge of cocktails, spirits, wine, beer, and beverage service standards., • Proven success managing beverage costs, inventory systems, and ordering processes., • Experience training and developing hospitality teams., • Strong leadership, organizational, and communication skills., • Ability to thrive in a fast-paced, high-volume luxury hospitality environment., • Responsible alcohol service certification and Food Handler certification (or ability to obtain)., • Availability to work nights, weekends, holidays, and special events. Working Conditions & Physical Requirements • Ability to stand and walk for extended periods throughout service., • Ability to lift and carry up to 50 pounds with or without reasonable accommodation., • Frequent bending, reaching, carrying, and repetitive motion., • Exposure to varying temperatures, cleaning chemicals, and high-volume service environments. In Return, We Offer You • Competitive salary of $75,000–$85,000, • Annual bonus opportunity, • Comprehensive medical, dental, and vision benefits, • 401(k) retirement savings plan, • Employee dining and partner discounts, • Paid time off, • Career growth opportunities within José Andrés Group Equal Opportunity EmployerJosé Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

Job Description F&F is seeking a dedicated and enthusiastic Floor Manager to join our team. This role will collaborate with the restaurants General Manager and leadership team to oversee all aspects of day to day restaurant operations. Individuals should demonstrate excellent communication skills, strong leadership abilities, a passion to create impactful guest experiences, a proactive approach to problem-solving, and a genuine enjoyment of interacting with people. Frankies Spuntino Group provides comprehensive benefits including medical, dental, and vision insurance, pre-tax transit expenses, generous paid time off, an employee dining program, company sponsored 401(k) and more. Who Will Love This Job • An Experienced leader who is passionate about food, beverage, and hospitality, • A Proactive problem solver who is comfortable in a fast-paced environment, • An Authentic hospitality professional driven to provide memorable dining experiences, • An Effective and responsive communicator who enjoys connecting with guests, • A Team player with a positive attitude and willingness to collaborate What You’ll Do • Assist in the day-to day front of house operations of the restaurant’s dining and take-out/delivery operations, • Manage operating standards for the restaurant, including quality and labor compliance, • Ensure a warm service experience for all guests, responding positively and promptly to guest requests and concerns when they arise., • Drive standards of service and provide continuous support to all service staff, actively participating in service as needed, • Adhere to NYC DOH sanitation standards, and communicate facility needs as, • Properly open and close physical operation, including all financial reporting necessary, • Assist with any menu updates across the operation as needed, including printed, online, delivery and POS menus, • Run all technology needed to execute daily operations, including POS, delivery, and scheduling/time & attendance platforms, • Assist with monthly inventory of all small wares, beverages, ordering as necessary, and ensure all items are stored and maintained properly, • Work with the leadership team to engage, and educate all staff on steps of service, upselling You Should Have: • Minimum of 2 years experience in a leadership position at a restaurant, • Expert food and beverage knowledge ( Wine Cert a plus!), • Excellent problem-solving and conflict management abilities, • Excellent written and verbal communication skills, • Ability to multi-task and be a quick thinker in the moment, • Outstanding communication and organizational skills with proficiency in Google Docs, • Flexible work schedule with ability to work nights, weekends, and holidays, • NY Food Handler’s Certificate a plus, • English Fluency, Spanish knowledge is a plus, • The ability to meet the physical demands for this position, including: seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, standing for long periods, bending, and moving intermittently during working hours. Who We Are: F&F Restaurant and Bar is the first full-service restaurant from the universally acclaimed F&F Pizzeria. The menu by legendary chefs Frank Castronovo and Frank Falcinelli features all-new pies and seasonal Italian fare perfect for sharing, along with expertly prepared cocktails and an array of wines from their celebrated cellar. Frankies Spuntino Group is an Equal Opportunity Employer (EEO) and provides opportunities to all applicants without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, genetic information, marital status, amnesty, or status as a covered veteran in accordance with applicable federal, state and local laws

Job DescriptionDescription: We are hiring for field based restaurant POS implementation specialist for NYC/NJ. This is NOT a remote work type of role. You MUST have actual restaurant experience. We also require our employees to have a valid drivers license (in the state you reside) and daily use of a vehicle. Toast or Square POS experience is crucial to your success. Tired of Looking for a rewarding and challenging career where you make a meaningful impact? Put all of those years of restaurant experience to good use by becoming a Sora Partners POS system implementation specialist. We work with some of the best restaurants in the country and are currently looking for friendly, outgoing and fun individuals who have experience specifically using the TOAST POS platform in a restaurant setting: as shift leader, bartender, supervisors or manager. In order to function successfully in this role, you will need to possess the ability to understand basic computer technology, restaurant operations, as well as front and back of house terminology. You will be installing, training and supporting our POS customers out in the field and remotely. There is some mild (10#) lifting of the Hardware which primarily consists of terminals, printers and other smaller devices. You must be comfortable speaking to and teaching groups of restaurant staff, managers and decision makers: from independent restaurants to national restaurant chains. You must have full flexibility with scheduling as this is NOT a 9 to 5 position. We are focused only on the restaurant industry and have been rapidly growing since our inception in 2020. Our employees act as ambassadors, for our partners and Sora, by providing a commitment to customer success and being tenacious at solving problems, all with a friendly, helpful demeanor. We focus on providing exceptional customer service and expect our new team members to embody that same level of commitment and enthusiasm. You must also possess a valid Driver's License, insurance and a reliable automobile. A flexible schedule, which includes early mornings, weekend work and overnight travel, should be expected and embraced. Requirements: Job Type: Full-time Benefits: • 401(k), • Dental insurance, • Health insurance, • Life insurance, • Paid time off, • Vision insurance Education: • High school or equivalent (Required) Experience: • Restaurant management: 1 year (Required), • Toast POS: 1 year (Preferred) Language: • Spanish (Preferred) Shift availability: • Day Shift (Required), • Night Shift (Required), • Overnight Shift (Required) Willingness to travel: • 75% (Required) Work Location: In person

Job Description SERVER Pick & Cheese – Shaver Food Hall | New York, NY HOURLY RANGE: $11.35 plus tips ABOUT PICK & CHEESE Pick & Cheese is the world’s first cheese conveyor belt restaurant. It is a fun, modern twist on British dining that invites guests to explore and discover incredible British cheeses paired with hand-picked wines and small plates. Our mission is to make British cheese accessible, exciting, and worth celebrating daily. Now proudly part of Shaver Food Hall — a one-of-a-kind culinary destination where New York’s creativity meets global flavors — we’re looking for passionate, energetic, and hospitality-driven individuals to join our opening team. THE ROLE As a Front-of-House Team Member, you’re the heartbeat of the guest experience. You’ll guide guests through our unique conveyor-belt dining concept, share your knowledge of British cheese, and ensure every guest leaves with a smile. You’ll embody the warmth and professionalism that define both Pick & Cheese and Shaver Food Hall, delivering thoughtful, personal, and full-of-character hospitality. WHAT YOU’LL DO Service • Serve customers with empathy, ensuring they have all they need to enjoy their experience throughout their visit., • Respond positively and proactively to customer issues and complaints, in a manner befitting the restaurant’s ethos and standards, passing on to senior staff where appropriate., • Run and maintain your station's and section's appearance to the highest standard., • Set up the restaurant according to the required layout., • Care for glassware, tableware, and cutlery, ensuring they are polished and clean and minimizing breakages., • Complete daily and weekly cleaning checklists to ensure the restaurant meets high hygiene standards., • Be familiar with the restaurant layout, timings, and service styles., • Familiarize yourself with the EPOS system and be able to process customer orders and bills quickly., • Utilize reservation and queue management systems to fill tables, minimize wait times, and ensure customer satisfaction., • Help to ensure service is as smooth and continuous as possible., • Communicate any service-related issues Food & Drink • Maintain an up-to-date knowledge of menu items, specials, and ingredients, and be able to explain these., • Take part in regular tasting and training., • Respond to menu queries with an enthusiastic and knowledgeable answer., • Continuously develop knowledge of British cheese, including provenance, milk treatment, and rennet type., • Be aware of allergy information across all menu items, providing recommendations or alternatives where necessary. Personal • Maintain excellent timekeeping., • Maintain high standards of personal hygiene., • Look after your allocated uniform, ensuring it remains presentable., • Maintain a proactive attitude and use your initiative whilst working, helping other team members when time allows. Health & Safety • Maintain rigorous standards of hygiene, cleanliness, and safety., • Support safe working habits and a safe working environment at all times., • Follow all H&S policies and practices in the restaurant., • Dispose of waste according to established procedures., • Highlight any issues concerning maintenance of H&S (bad practice, equipment faults, etc.) to senior staff promptly. Other • Perform other duties as reasonably requested by senior staff., • Attend meetings and training sessions as reasonably requested by senior staff. QUALIFICATIONS • 1 year+ restaurant experience, • Basic wine knowledge, good general food and beverage knowledge (British cheese knowledge a bonus but not essential), • Superior customer service skills, • Thrives in a busy, fast-paced working environment, • Keen to learn whilst working, with a passion for good produce, • Hard working, with a pro-active attitude, and uses their own initiative THE GOOD STUFF • Medical insurance available for hourly team members averaging 30+ hours per week within 90 days (or at next open enrollment)., • 401(k) eligibility after one year for individuals 21+. Why Join Us? Join the Pick & Cheese team at Shaver Food Hall — where exceptional hospitality meets creativity, and every moment matters. We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify.

Job DescriptionCompany Description Eataly is the world’s largest artisanal Italian food and beverage marketplace! Eataly is not a chain; each Eataly is different, with its own character and own theme – but all with the same aim... for our guests to: • EAT authentic Italian food at our restaurants, cafés and to-go counters, • SHOP a selection of high-quality Italian, local and homemade products, • LEARN through our classes and our team’s product knowledgeJob Description A Server coordinates the entire service station and communicates with front of the house and back of the house personnel to provide a dining experience that exceeds guest expectations. Reports to the Restaurant Manager. • Greets guests and presents them with the menu, • Informs guests of specials, menu changes, answers questions regarding food, beverages and allergies, • Receives food and beverage orders from guests and relays to kitchen staff and bartender using a POS system, • Communicates with the hosts, table support team, kitchen staff and bartenders to coordinate stations, • Presents, opens and pours wine and beer when serving guests, • Assists table support team with stocking work stations, removing and resetting used dishes/silverware, • Assists with cash register at counter-service restaurants, • Performs other duties as required or assignedQualifications, • High school diploma or equivalent preferred, • Knowledge of the sequence of service and dining room procedures, • Excellent communication skills, • Basic math skills Job Requirements • Availability to work onsite with a flexible schedule often including evenings, weekends and holidays, • Ability to lift up to 50 pounds, • Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending and squatting Compensation: This position pays a base rate of $17.00 per hour, minus a $5.65 tip credit plus tips. Additional Information Benefits and Perks • Medical, Dental, Vision Insurance, • Paid Time Off, • Paid Parental Leave, • 401K with match or RRSP, • Free family meal daily, • Discounts at Eataly, • Classes on products and Italian cuisine, • Referral bonus program, • and more! Eataly is an equal employment opportunity employer. It is the Company’s policy to not unlawfully discriminate against any applicant or employee on the basis of race, color, sex, sexual orientation, religion, national origin, age, disability or any other characteristic made unlawful to consider by applicable federal, state, or local laws. Eataly also prohibits harassment of applicants and employees based on any of these protected categories. It is also Eataly’s policy to comply with all applicable federal, state and local laws regarding consideration of unemployment status, salary history, credit/bankruptcy history and criminal background/conviction history in making hiring decisions. If contacted for an employment opportunity, please advise Human Resources if you require accommodation.

Job DescriptionA new generation diner that delivers a great tasting, fresh food dining experience is only part of what you'll experience the next time you visit Crosstown in the Bronx. From the moment you pass through our doors, a century of family tradition and 50-years of delivering a fresh food dining experience embraces you. From our family olive groves in Vellies, Greece to the finest organic honey found any where in the world; for a century our family has been producing some of the purest and most delicious food ingredients in the world. Our cause comes from this cherished family legacy and drives us here at Crosstown with every meal and customer we serve. JOB BRIEF: We are looking for a skilled Waiter or Waitress to take orders and deliver food and beverages to our customers. The right Waiter/Waitress uplifts the dining experience for customers. We are looking for someone who will have the patience, personality and perseverance to thrive in this role. Server responsibilities include greeting and serving customers, providing detailed information on menus, multi-tasking various front-of-the-house duties and collecting the bill. To be a successful Waiter or Waitress, you should be polite with our customers and make sure they enjoy their meals. You should also be a team player and be able to effectively communicate with our Kitchen Staff to make sure orders are accurate and delivered promptly. Keep in mind that Server duties may require working in shifts and/or occasionally during weekends and holidays. Ultimately, it is the duty of our Servers to provide an excellent overall dining experience for our guests. If you are able to perform well in fast-paced environments, we’d like to meet you. RESPONSIBILITIES: • DINER EXPERIENCE REQUIRED, • Providing excellent wait service to ensure satisfaction., • Taking customer orders and delivering food and beverages., • Making menu recommendations, answering questions and sharing additional information with restaurant patrons., • Greet and escort customers to their tables., • Present menu and provide detailed information when asked (e.g. about portions, ingredients or potential food allergies)., • Prepare tables by setting up linens, silverware and glasses., • Inform customers about the day’s specials., • Offer menu recommendations upon request., • Up-sell additional products when appropriate., • Take accurate food and drinks orders, using a POS ordering software, order slips or by memorization., • Check customers’ IDs to ensure they meet minimum age requirements for consumption of alcoholic beverages., • Communicate order details to the Kitchen Staff., • Serve food and drink orders., • Check dishes and kitchenware for cleanliness and presentation and report any problems., • Arrange table settings and maintain a tidy dining area., • Deliver checks and collect bill payments., • Carry dirty plates, glasses and silverware to kitchen for cleaning., • Meet with restaurant staff to review daily specials, changes on the menu and service specifications for reservations (e.g. parties)., • Follow all relevant health department regulations., • Provide excellent customer service to guests., • Follow all food safety procedures., • Courteous, professional demeanor and a team player. REQUIREMENTS: • Proven work experience as a Server., • Hands-on experience with cash register and ordering information system., • Basic math skills., • Attentiveness and patience for customers., • Excellent presentation skills., • Strong organizational and multitasking skills, with the ability to perform well in a fast-paced environment., • Active listening and effective communication skills., • Team spirit., • Flexibility to work in shifts., • High school diploma; food safety training is a plus.

Job DescriptionCompany Description Eataly is the world’s largest artisanal Italian food and beverage marketplace! Eataly is not a chain; each Eataly is different, with its own character and own theme – but all with the same aim... for our guests to: • EAT authentic Italian food at our restaurants, cafés and to-go counters, • SHOP a selection of high-quality Italian, local and homemade products, • LEARN through our classes and our team’s product knowledgeJob Description A Server coordinates the entire service station and communicates with front of the house and back of the house personnel to provide a dining experience that exceeds guest expectations. Reports to the Restaurant Manager. • Greets guests and presents them with the menu, • Informs guests of specials, menu changes, answers questions regarding food, beverages and allergies, • Receives food and beverage orders from guests and relays to kitchen staff and bartender using a POS system, • Communicates with the hosts, table support team, kitchen staff and bartenders to coordinate stations, • Presents, opens and pours wine and beer when serving guests, • Assists table support team with stocking work stations, removing and resetting used dishes/silverware, • Assists with cash register at counter-service restaurants, • Performs other duties as required or assigned Hourly rate: min plus tips Qualifications • High school diploma or equivalent preferred, • Knowledge of the sequence of service and dining room procedures, • Excellent communication skills, • Basic math skills, • 3 + Years of Serving Experience Job Requirements • Availability to work onsite with a flexible schedule often including evenings, weekends and holidays, • Ability to lift up to 50 pounds, • Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending and squatting Additional Information Benefits and Perks • Medical, Dental, Vision Insurance, • Paid Time Off, • Paid Parental Leave, • 401K with match or RRSP, • Bonus program, • Free family meal daily, • Discounts at Eataly, • Classes on products and Italian cuisine, • Referral bonus program, • and more!

Job DescriptionJob DetailsPickle Hospitality is seeking experienced FOH Managers at both Jacob's Pickles and Maison Pickle in the Upper West Side We are a unique group of restaurants offering elevated comfort food and warm hospitality. Our philosophy is simply put to care for employees and nurture our guests, while maintaining a welcoming environment. We pride ourselves in making a commitment to our community, while developing strong relationships with local farmers and purveyors. We have strong values we share as a team: • Insight of current trends regarding artisanal food and spirits. A vast knowledge of artisanal food, cocktails and craft beer a strong plus., • Working in a fast paced environment with a relaxed attitude -we support and enjoy each other through it, • Making people feel welcome and comfortable- treat every guest, employee and vendor with respect., • Letting your personal creativity come through-we attract an eclectic mix of staff but we're all down to earth and unpretentious Manager Job Description The candidate must be driven to lead, nurture and motivate a high performing team: • Should have top industry experience and the ability to raise our already high standards of quality and guest satisfaction., • 2+ years of operational restaurant or hotel management experience (front of the house), • Excellent work ethic and dedication to the hospitality industry., • Has and influential philosophy leadership and floor management presence based on mutual respect and organization coupled with strong business acumen., • Lives the hospitality quotient and necessary communication skills. Cultivating and continuously improving guest rapport with new guests as well as our returning guests., • The ability to maintain a calm demeanor under pressure while understanding the principles of People, Product and Process., • Adheres to guidelines with regard to company standards., • Strong computer and reservation/table management skills; Toast, Resy, Hotschedules, • Maintains a clean, safe, hazard-free work environment within area of responsibility, • Certification by NYCDH, Cicerone and T.I.P.S. is a huge plus., • Must have a flexible schedule and available to work nights and weekends Compensation Details Compensation: Salary (Based on Experience) Benefits & Perks: Health Insurance, Paid Time Off, Commuter Benefits, Potential Bonuses, Dining Discounts, The Pickle Hospitality Group is committed to providing a working environment conducive with professional and personal growth. We are now offering management positions at a 40 hour and 50 hour per week level.

Job DescriptionDescription: At Triple T Hospitality, our Mission is to achieve “GREATNESS”. Tommy's Tavern and Tap is a dynamic and fast-paced restaurant known for its welcoming atmosphere, exceptional food, and outstanding service. We take pride in delivering a memorable dining experience to our guests while fostering a positive and growth-oriented work environment for our team. We believe that good isn’t good enough - GREATNESS is remembered. The Expo plays a critical role in ensuring that every guest receives a perfectly prepared and presented meal. As the liaison between the kitchen and the front-of-house team, the Expo is responsible for coordinating food orders, maintaining quality and presentation standards, and ensuring timely delivery to guests. Requirements: • Exemplify the Triple T Hospitality Experience: Dedicate oneself to delivering GREAT guest service, consistently going above and beyond for both team members and guests., • Organize and prioritize food tickets to ensure timely and accurate order delivery., • Inspect all dishes for accuracy, presentation, and temperature before they leave the kitchen., • Act as the communication bridge between kitchen staff and servers to ensure smooth service flow., • Assist kitchen staff with final plating and garnishing of dishes as needed., • Maintain a clean and organized expo station throughout the shift., • Collaborate with kitchen and front-of-house teams to handle special requests, allergy alerts, and guest concerns. Qualifications • Previous experience in a fast-paced restaurant environment preferred., • Strong communication and multitasking skills., • Ability to work efficiently under pressure., • Attention to detail and commitment to food quality., • Flexible availability, including nights, weekends, and holidays. Physical Requirements • Ability to stand for extended periods., • Ability to lift up to 25 lbs., • Comfortable working in a hot, fast-paced kitchen environment.

Job Description Position Title: Beverage Manager Salary: $85,000 - $95,000 Other Forms of Compensation: Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to Work, This is R/A ! Job Summary Restaurant Associates is seeking a talented Beverage Manager to oversee an elevated beverage program at The Metropolitan Museum of Art. Join us in delivering world-class hospitality at one of the most iconic cultural landmarks in the world, where exceptional service, fine art, and curated cocktails come together. As a Beverage Manager, you'll oversee the smooth operations of our beverage program, ensuring impeccable service delivery. Your role revolves around upholding the Standards of Excellence set by the establishment and ensuring customer satisfaction. You'll be responsible for managing and coordinating the front of the house staff, ensuring the bar operates efficiently and effectively. Key Responsibilities: • Recruit, train, and mentor bar staff in delivering exceptional service consistent with upscale bar standards., • Manage beverage procurement and inventory for the catering department, ensuring cost-effective purchasing and availability of products for daily operations and special events., • Develop and create exhibit-inspired signature cocktails for catered functions and special events, delivering unique beverage experiences that align with event themes and guest expectations., • Manage schedules, payroll, and other administrative tasks to control beverage costs, including inventory management and setting pars., • Organize and lead pre-shift meetings and departmental briefings to ensure staff alignment and readiness., • Foster communication with all departments to meet customer service expectations., • Develop seating arrangements and daily station assignments, coordinating with support staff to accommodate daily business needs., • Maintain reservation systems and manage bookings to meet customer demand., • Delegate side work assignments and ensure completion by bar staff., • Uphold the highest level of service to patrons, ensuring their satisfaction throughout their experience., • Ensure cleanliness and presentation standards are upheld in the bar area., • Address and resolve patron complaints promptly, professionally, and diplomatically., • Create custom menus/cocktails to be featured for openings/exhibitions/events with the ability to prepare cocktails at scale (700+), • Maintain a communicative relationship with the Special Events team while fielding guest requests Preferred Qualifications: • Bachelor’s Degree in hospitality or equivalent experience in upscale bar management., • Six plus years of experience in upscale bar management, with at least three years in a managerial role., • Proficiency in cash handling and reconciliation, including managing cash banks and POS systems., • Ability to recruit, develop, train, and provide guidance to hourly associates., • Experience in planning, marketing, and executing special events and promotions., • Proficient in monitoring and tracking budgets and expenditures., • Excellent written and verbal communication skills., • Thorough knowledge of customer service techniques and current industry standards., • Ability to maintain composure and focus under pressure., • Proficiency in basic office software such as Microsoft Word, Excel, Outlook, and reservations systems., • Commitment to upholding the highest standards of personal integrity and ethical behavior., • Professional appearance and demeanor are essential. Apply to Restaurant Associates today! Restaurant Associates is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Associates at Restaurant Associates are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Applications are accepted on an ongoing basis. Restaurant Associates maintains a drug-free workplace. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyRA.pdf Req ID: 1554379 Restaurant Associates Michael Abbey [[req_classification]]

Job DescriptionPickle Hospitality is seeking experienced FOH Managers at both Jacob's Pickles and Maison Pickle in the Upper West Side We are a unique group of restaurants offering elevated comfort food and warm hospitality. Our philosophy is simply put to care for employees and nurture our guests, while maintaining a welcoming environment. We pride ourselves in making a commitment to our community, while developing strong relationships with local farmers and purveyors. We have strong values we share as a team: • Insight of current trends regarding artisanal food and spirits. A vast knowledge of artisanal food, cocktails and craft beer a strong plus., • Working in a fast paced environment with a relaxed attitude -we support and enjoy each other through it, • Making people feel welcome and comfortable- treat every guest, employee and vendor with respect., • Letting your personal creativity come through-we attract an eclectic mix of staff but we're all down to earth and unpretentious Manager Job Description The candidate must be driven to lead, nurture and motivate a high performing team: • Should have top industry experience and the ability to raise our already high standards of quality and guest satisfaction., • 2+ years of operational restaurant or hotel management experience (front of the house), • Excellent work ethic and dedication to the hospitality industry., • Has and influential philosophy leadership and floor management presence based on mutual respect and organization coupled with strong business acumen., • Lives the hospitality quotient and necessary communication skills. Cultivating and continuously improving guest rapport with new guests as well as our returning guests., • The ability to maintain a calm demeanor under pressure while understanding the principles of People, Product and Process., • Adheres to guidelines with regard to company standards., • Strong computer and reservation/table management skills; Toast, Resy, Hotschedules, • Maintains a clean, safe, hazard-free work environment within area of responsibility, • Certification by NYCDH, Cicerone and T.I.P.S. is a huge plus., • Must have a flexible schedule and available to work nights and weekends Compensation Details Compensation: Salary ($75,000 - $95,000) Benefits & Perks: Health Insurance, Paid Time Off, Commuter Benefits, Potential Bonuses, Dining Discounts, The Pickle Hospitality Group is committed to providing a working environment conducive with professional and personal growth. We are now offering management positions at a 40 hour and 50 hour per week level.

Job Description Job Description: • Work closely with Executive Pastry Chef, • Assist with dessert menu development, • Daily production of all dessert components, • Manage production schedule of all dessert items, • Receive and order ingredients, • Ensure all Health & Safety standards are being met on a daily basis, • Strictly adhere to recipes and standards for pastry preparation and plating, • Assist with training pastry cooks, • Provide training and support to Front of House employees, including menu knowledge and how to meet dietary needs. Job Requirements: • 3-4 years of pastry experience, with at least 1-2 years being pastry kitchen management experience, • Candidates must have proven culinary skills and must be able to lead, develop, and motivate staff., • Ability to multitask and work in a fast-paced environment while effectively delegating tasks., • Must have understanding of food cost and be capable of conducting and assessing restaurant inventory., • Must be proficient with computers and have excellent written and verbal communication skills., • Must be able to work a flexible schedule to include weekends and holidays., • Must be able to lift / carry items up to 40 lbs. and push / pull items up to 75 lbs., • Must be able to walk/stand for extended periods of time, with frequent bending, twisting, squatting and reaching overhead., • Must be able to utilize culinary tools (knives, commercial equipment, etc) and taste/smell. Marcus Samuelsson Restaurant Group is an Equal Opportunity Employer and treats all applicants for employment equally based upon job-related qualifications and without regard to race, sex, color, age, sexual orientation, gender identification, marital status, military or veteran status, national origin, disability, religion, political activity, or any other characteristic protected by law.

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

Job Description Overview We create communities where employees thrive in their work, helping our residents thrive in their homes. Atria Senior Living’s family of brands has openings for individuals looking for a career with outstanding benefits, including: • Paid holidays and PTO, • Community employees may receive annual anniversary rewards dependent on classification., • Benefits package also includes Health, Dental, Vision, and Life Insurance, • Retirement Savings Plan / 401(k) employer match, • Tuition reimbursement (U.S Based Communities) *Enrollment in benefits varies by employee classification; anniversary reward amounts vary by location As a valued team member at Atria, you’ll work in a supportive environment that provides advancement opportunities and promotes a healthy work-life balance. Apply now! Schedule: Tuesday - Saturday Responsibilities Responsible for the day to day operations and staffing for the kitchen and dining venues of their community. • Responsibly manages and supervises all Culinary Services staff including scheduling, assignment, direction, performance review (including input on pay adjustments), hiring and corrective action consistent with company policy., • Meet regularly with residents and family members to confirm that high satisfaction levels are maintained., • Work with the restaurant manager or coordinator so that he/she has a clear understanding of how to provide high levels of customer service and how to create a restaurant style dining atmosphere., • Confirm that the front of house and back of house staff work closely together to deliver a food product that exceeds the residents and/or guests expectations., • Assist Kitchen and Restaurant staff with back and front of the house operations as needed. This includes the ability to work all stations in the kitchen and/or dining room if needed., • Work with the Executive Director and front line staff to obtain and maintain department Customer Satisfaction and Quality Enhancement levels at or above designated scores., • Delegate tasks to all staff so that the kitchen and restaurant areas are maintained at the highest levels of cleanliness and quality at all times., • Ensuring that all food is prepared, stored, and served according to Company standards and with state and/or local health code requirements., • Maintain Employee Satisfactions scores at or above designated scores., • Interview and hire staff for the Culinary Services department., • Conduct and participate in monthly department meetings/in-services, • Able to understand and maintain monthly and annual budgets for the Culinary Services department including producing written documentation of monthly spend on food, supplies, and labor., • Work with the staff and residents in the planning and development of recipes and menus based on resident likes and dislikes and monthly budgets., • Ensure that all staff uses and maintains equipment properly to avoid damage and costly repairs., • Maintain the appropriate inventory of kitchen supplies, small wares and table ware., • Responsible for ensuring that purchasing standards are maintained and that appropriate vendors are used at all times. Maintain strong and positive relationships with all vendors., • Responsible for planning, preparation and execution of Engage Life events, special events, banquets, and theme meals., • Work closely with the Community Sales Director and community staff to market the community via “Taste of Atria – Road Shows” and “Signature Items”., • Ensure that the kitchen and restaurant staff understands company expectations and first impression requirements., • May perform other duties as assigned or requested. Qualifications • Five (5) or more years Culinary Experience in the hospitality industry., • High School Diploma or General Education Degree (GED)., • Strong organization and time management skills., • Able to resolve problems of dissatisfied customers and/or employees., • Food handlers permit as required by state law and/or Company standards., • Basic Computer skills – Microsoft word, Outlook, and Excel., • Position may require driving responsibilities (may use Company provided vehicle and/or personal vehicle)., • Must possess valid driver's license., • Must satisfactorily meet and be in compliance with Company motor vehicle policy standards.

Job DescriptionKitchen Manager Location: Watchung, NJ Position Overview We are seeking an experienced and results-driven Kitchen Manager to oversee all back-of-house operations in a high-volume, full-service restaurant. The ideal candidate is a hands-on leader with a passion for food quality, team development, and operational excellence. This role is responsible for managing kitchen staff, controlling food and labor costs, ensuring food safety compliance, and delivering a consistent guest experience through exceptional execution. Key Responsibilities • Lead and supervise all daily back-of-house operations, ensuring efficient kitchen performance and exceptional food quality., • Recruit, train, coach, and develop kitchen team members while fostering a positive and accountable work environment., • Schedule staff to meet business demands while effectively managing labor costs., • Maintain food cost goals through proper inventory management, ordering, portion control, and waste reduction., • Ensure all recipes, preparation methods, and plating standards are consistently executed., • Oversee inventory counts, vendor ordering, receiving, and product rotation., • Maintain compliance with all local health department regulations, food safety standards, and sanitation procedures., • Monitor equipment maintenance and coordinate repairs to minimize operational downtime., • Partner with front-of-house leadership to ensure seamless service and an outstanding guest experience., • Analyze operational reports and implement strategies to improve productivity, profitability, and kitchen efficiency., • Lead by example during peak service periods while maintaining a clean, organized, and safe kitchen environment.Qualifications, • 3+ years of kitchen management experience in a high-volume, full-service restaurant., • Strong leadership, coaching, and team-building skills., • Proven ability to manage food costs, labor budgets, and inventory., • Thorough knowledge of food safety, sanitation, and health department regulations., • Excellent organizational, communication, and problem-solving abilities., • Ability to thrive in a fast-paced, high-pressure environment., • Experience with restaurant inventory and scheduling systems preferred., • ServSafe Manager Certification (or ability to obtain upon hire) preferred., • Flexible availability, including nights, weekends, and holidays.Benefits, • Competitive salary with performance-based bonus opportunities., • Medical, dental, and vision insurance., • Paid vacation and personal time., • Meal discounts., • Ongoing leadership training and professional development., • Opportunities for career advancement within a growing restaurant organization., • Supportive, team-oriented culture focused on operational excellence and guest satisfaction.

Job Description Join the largest delivery-first restaurant group in the United States! Location: 2368 Hoffman St Room 1, Bronx, NY 10458 Salary: $78,000 Benefits • Performance-based bonus program, with profit share, • Career development, education, and growth opportunities, • Medical, Dental, & Vision plan for full-time team members, • 401k with up to a 4% employer match after one year, • Free, nutritious meals each shift Kitchen Manager Responsibilities • Prepare and cook food items to perfection, accurately following our Salted culinary standards., • Maintain compliance with sanitation regulations and safety standards., • Collaborate with our virtual Front of House team to deliver exceptional dining experiences., • Uphold uncompromising standards of quality and consistency in all food production processes., • Implement rigorous sanitation protocols and maintain impeccable organization throughout the kitchen and associated areas to surpass federal, state, and corporate safety standards., • Foster transparent communication channels within the kitchen team and between the kitchen and corporate departments., • Manage all administrative tasks, including scheduling, inventory control, financial management, and other operational duties., • Recruit, train, and develop kitchen staff to cultivate a skilled and cohesive team dedicated to Salted culinary excellence. Kitchen Manager Requirements • Solid foundation in culinary skills, including knife/prep work, flat-top cooking, and more, • Ability to stand for extended periods and lift up to 50 lbs, • Minimum of 5 years of kitchen experience, • Minimum of 2 years of leadership experience Who We Are: At Salted, we're leading the charge to build the next generation of the restaurant industry. We focus on making better-for-you cuisine accessible while offering clean-label, plant-driven, and most importantly – delicious food. Join us in shaping the future of the restaurant industry and be part of our innovative culinary journey! Responsibilities and tasks outlined in this document are not exhaustive and may change as determined by the needs of the company. Salted is an equal-opportunity employer committed to building an inclusive team. If you require accommodation during the application or interview process, please contact hr@hellosalted.com. Powered by JazzHR PwypXwcI4r

Job DescriptionKitchen ManagerLocation: Garden City, NY We are seeking an experienced and motivated Kitchen Manager to oversee back-of-house operations in a high-volume, upscale casual dining environment. The ideal candidate is a strong leader with a passion for food quality, kitchen efficiency, team development, and maintaining high operational standards. Responsibilities • Manage all kitchen operations, including food preparation, line execution, inventory, and sanitation, • Lead, train, and develop kitchen staff to ensure consistency and high performance, • Maintain food quality, presentation, and recipe standards, • Monitor labor costs, food costs, waste, and inventory levels, • Ensure compliance with all health, safety, and sanitation regulations, • Coordinate ordering and vendor relationships to maintain proper stock levels, • Create and manage staff schedules based on business demands, • Work closely with front-of-house management to ensure seamless guest experiences, • Maintain a clean, organized, and efficient kitchen environment, • Assist with menu execution, specials, and operational improvementsRequirements, • 3+ years of kitchen management experience in a high-volume restaurant, • Strong leadership and team management skills, • Experience managing labor and food cost controls, • Knowledge of food safety and sanitation standards, • Ability to thrive in a fast-paced environment, • Excellent communication and organizational skills, • Flexible availability, including nights, weekends, and holidaysPreferred Qualifications, • Experience in upscale casual or full-service dining, • Culinary training or equivalent kitchen experience, • Bilingual English/Spanish is a plus, • Experience with inventory and scheduling systems preferredCompensation & Benefits, • Competitive salary based on experience, • Performance-based incentives, • Paid time off, • Growth and advancement opportunities, • Employee dining benefitsTo Apply: Please submit your resume along with a brief summary of your kitchen leadership experience and availability.

Job Description A private members club located in New York City is seeking an experienced Executive Chef to lead the culinary direction of the property. This position requires a dynamic leader with a refined culinary perspective, exceptional operational discipline, and a deeply collaborative approach to leadership. The Executive Chef will oversee all culinary operations across the club, ensuring an elevated and consistent dining experience that reflects the sophistication, discretion, and hospitality standards synonymous with the brand. This individual will play a critical role in shaping culture within the kitchen while maintaining an unwavering commitment to excellence, professionalism, and member satisfaction. This role also offers an exceptional quality of life and work-life balance rarely found within luxury hospitality environments. Key Responsibilities • Lead and oversee all culinary operations, including restaurant service, private dining, events, and member programming, • Develop and execute seasonal menus that reflect consistency and elevated standards, • Build, mentor, and inspire a high-performing culinary team through collaborative leadership and clear accountability, • Establish and maintain systems that support operational excellence, organization, and efficiency, • Partner closely with Front of House and Executive Leadership to ensure seamless service and a cohesive member experience, • Drive financial performance through effective labor management, food costing, purchasing, and inventory controls, • Maintain the highest standards of professionalism, sanitation, food safety, and DOH compliance, • Create a positive and respectful kitchen culture rooted in teamwork, growth, and mutual support, • Oversee recruitment, training, scheduling, and performance management for all BOH team members, • Remain actively engaged on the floor during service, leading by example and maintaining visibility with both staff and members Qualifications • 7+ years of progressive culinary leadership experience in luxury hospitality, fine dining, or private members clubs, • Strong background in high-touch guest experiences and elevated service environments, • Demonstrated success leading collaborative teams while maintaining exceptional standards, • Deep understanding of kitchen operations, financial management, and multi-outlet execution, • Excellent leadership, communication, and organizational skills, • NYC DOH Food Protection Certificate preferred, • Availability to work evenings, weekends, and holidays as business needs require What We Value We value leaders who embody professionalism, inspire excellence, and understand the importance of thoughtful hospitality. The Executive Chef should be passionate not only about culinary execution, but also about building strong teams, creating memorable experiences, and contributing to a culture defined by collaboration, discretion, and integrity. Alongside a highly supportive leadership team, this opportunity offers a balanced and sustainable approach to hospitality leadership.

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

Job DescriptionBenefits: • Employee discounts, • Paid time off About the Role: Join SALS BISTRO & BAR LLC as our Kitchen Manager/Head Chef, where you will lead a passionate culinary team in crafting unforgettable dining experiences. This is an exciting opportunity to showcase your culinary expertise and creativity in a vibrant bistro atmosphere. Responsibilities: • Oversee daily kitchen operations, ensuring high-quality food preparation and presentation., • Develop and implement innovative menus that reflect current food trends and customer preferences., • Manage inventory, ordering, and food cost control to maximize profitability., • Train, mentor, and supervise kitchen staff, fostering a collaborative and efficient work environment., • Ensure compliance with health and safety regulations and maintain a clean kitchen environment., • Collaborate with front-of-house staff to ensure seamless service and customer satisfaction., • Monitor and evaluate kitchen performance, making adjustments as necessary to improve efficiency., • Engage with guests to receive feedback and enhance menu offerings.Requirements:, • Proven experience as a Head Chef or Kitchen Manager in a fast-paced restaurant environment., • Strong culinary skills with a passion for creating diverse and high-quality dishes., • Excellent leadership and team management abilities., • Knowledge of food safety and sanitation regulations., • Ability to work under pressure and maintain a positive attitude., • Culinary degree or equivalent experience preferred., • Strong communication skills and a customer-focused mindset., • Flexibility to work evenings, weekends, and holidays as needed.About Us: SALS BISTRO & BAR LLC has been serving the Carteret community with delicious food and exceptional service for over 5 years. Our customers love the warm ambiance and innovative dishes, while our employees appreciate the supportive and creative work environment we cultivate. Join us and be a part of our culinary journey!

Job Description The role… At Soho House the Front Desk, Overnight Agent assist with checking members in to the property and hotel guests into their room as well as streamline various inquiries, risks and other matters that arise. The Overnight Front Desk Agent is responsible for receiving payments and balancing cash at end of a shift. As a Front Desk Agent, you will be well-versed with the property layout, briefed on special offers (when applicable), restaurant/F&B options and other amenities but not limited to gym, spa and shared workspace. A successful Front Desk Overnight Agent is hospitable by nature, pro-active, capable multi-tasker as well as level-headed, professional in demanding and fast paced environments. Main Duties • Responsible for shift breakdown and financial / accounting related inquiries (i.e. sending folios, fielding disputes, billing, receipts, refund requests) as well as walkout retrievals and keep all lost credit cards in safe, • Primary point of initial contact for members, guests and staff and must ensure all visitors are welcomed with open arms and provided with top-notch service from the moment they enter a Soho House & Co property, • Expert in performing all concierge duties as required including, but not limited to; booking cars, tickets to shows, restaurant reservations, spa reservations, etc., • Answer incoming emails and inquires via various digital portals members and guests have access to as well as printing/scanning documents for members and guests joining us in rooms (hotel), • Responsible for knowing any updates regarding hours of operation, reservation restrictions and matters that will result in change of workflow by communicating with all departments daily, • Comfortable discussing Soho House amenities, room types, room descriptions, rates and availability as well as suggesting room preferences that increase revenue stream and elevate guest experience, • Delegate support for members and guests to valet and luggage storage to the bell attendant and/or butler, • Team player with general phone etiquette and participate in Daily Shift briefings. Required Skills/Qualifications • At least 1 year of similar role or customer service / facing role, • Must be okay with multi-tasking, answering high-volume phone lines and answering inquiries professionally (face to face), timely and to the best of your abilities., • Quick learner or have OpenTable, Salesforce, Google Sheets and/or Opera, • Problem solving skills and bring conflict resolution to any anticipated or current matter, • Detail oriented, articulate and ability to multi-task in a high-volume and demanding work environment, • Strong communication skills and ability to understand and follow written and verbal instructions, • Flexible schedule and ability to work nights, weekends and holiday's (as needed) Physical Requirements • Must be able to seize, grasp, turn and hold objects with hands., • Must be able to make periodical fast paced movements are required to go from one part of the property to others., • Must be able to move, pull, push, carry or lift at least 30 pounds., • Must be able to occasionally kneel, bend, crouch and climb is required., • Must be able to perform physical activities such as lifting, cleaning, and stooping., • Must be able to stand, walk, lift, and bend for long periods of time. Why work with us... Soho House offers competitive compensation packages that feature global benefits and perks. Whether you're seeking entry-level employment or a new opportunity to expand your profession, we offer training to develop the technical and managerial skills necessary to enhance your career. • Health Care + 401K: Full time employees are eligible for full benefits; Medical, Dental & Vision as well as Retirement fund with a 2% match, • Paid Time Off: Full- Time Employees have sick day's + vacation days, • Career Development: Soho House can progress your career domestically or internationally as well as managerially or technically, • Soho Impact: Empowering the Soho House Community to make positive change, through mentoring, apprenticeship, local outreach and sustainability, • Learning & Development: An extensive range of internally and externally run courses are available for all employees., • Cookhouse & House Tonic: Celebrating our passion for food and drink. Check out our monthly calendars and get involved in trips, training's and events. Available to all., • Team Events: From fitness sessions to cinema screenings and art classes, each month we hold a series of fun events which you can sign up to., • Team Meal: Whilst on duty in our Houses & Restaurants you will be provided with a substantial meal free of charge.In accordance with New York law, the salary range for this role if filled within New York is listed below. The range for the position in other geographies may vary based on market differences. The actual compensation will be determined based on experience and other factors permitted by law.Pay Range$25—$25 USD

Job Description The role… At Soho House, the Front Desk Agent, assist with checking members in to the property and hotel guests into their room as well as streamline various inquiries, risks and other matters that arise. The Front Desk Agent is responsible for receiving payments and balancing cash at end of a shift. As a Front Desk Agent, you will be well-versed with the property layout, briefed on special offers (when applicable), restaurant/F&B options and other amenities but not limited to gym, spa and shared workspace. A successful Front Desk Agent is hospitable by nature, pro-active, capable multi-tasker as well as level-headed, professional in demanding and fast paced environments. Main Duties • Primary point of initial contact for members, guests and staff and must ensure all visitors are welcomed with open arms and provided with top-notch service from the moment they enter a Soho House & Co property, • Expert in performing all concierge duties as required including, but not limited to; booking cars, tickets to shows, restaurant reservations, spa reservations, etc., • Answer incoming emails and inquires via various digital portals members and guests have access to as well as printing/scanning documents for members and guests joining us in rooms (hotel), • Responsible for knowing any updates regarding hours of operation, reservation restrictions and matters that will result in change of workflow by communicating with all departments daily, • Handle all accounting related inquiries (i.e. sending folios, fielding disputes, billing, receipts, refund requests) as well as walkout retrievals and keep all lost credit cards in safe, • Comfortable discussing Soho House amenities, room types, room descriptions, rates and availability as well as suggesting room preferences that increase revenue stream and elevate guest experience, • Delegate support for members and guests to valet and luggage storage to the bell attendant and/or butler, • Team player with general phone etiquette and participate in Daily Shift briefings. Required Skills/Qualifications • At least 1 year of similar role or customer service / facing role, • Must be okay with multi-tasking, answering high-volume phone lines and answering inquiries professionally (face to face), timely and to the best of your abilities., • Quick learner or have OpenTable, Salesforce, Google Sheets and/or Opera, • Problem solving skills and bring conflict resolution to any anticipated or current matter, • Detail oriented, articulate and ability to multi-task in a high-volume and demanding work environment, • Strong communication skills and ability to understand and follow written and verbal instructions, • Flexible schedule and ability to work nights, weekends and holiday's (as needed) Physical Requirements • Must be able to seize, grasp, turn and hold objects with hands., • Must be able to work on your feet for at least 8 hours., • Fast paced movements are required to go from one part of the club to others., • Must be able to move, pull, carry or lift at least 40 pounds., • Occasionally kneel, bend, crouch and climb as required. Why work with us... Soho House offers competitive compensation packages that feature global benefits and perks. Whether you're seeking entry-level employment or a new opportunity to expand your profession, we offer training to develop the technical and managerial skills necessary to enhance your career. • Health Care + 401K: Full time employees are eligible for full benefits; Medical, Dental & Vision as well as Retirement fund with a 2% match, • Paid Time Off: Full- Time Employees have sick day's + vacation days, • Career Development: Soho House can progress your career domestically or internationally as well as managerially or technically, • Soho Impact: Empowering the Soho House Community to make positive change, through mentoring, apprenticeship, local outreach and sustainability, • Learning & Development: An extensive range of internally and externally run courses are available for all employees., • Cookhouse & House Tonic: Celebrating our passion for food and drink. Check out our monthly calendars and get involved in trips, training's and events. Available to all., • Team Events: From fitness sessions to cinema screenings and art classes, each month we hold a series of fun events which you can sign up to., • Team Meal: Whilst on duty in our Houses & Restaurants you will be provided with a substantial meal free of charge.In accordance with New York law, the salary range for this role if filled within New York is listed below. The range for the position in other geographies may vary based on market differences. The actual compensation will be determined based on experience and other factors permitted by law.Pay Range$25—$25 USD

Job Description Meduza Mediterrania is an experience for all of your senses. Rooted in the mythology of the Mediterranean, the name evokes transformation, allure, and a world where every moment feels captivating. Meduza Mediterrania embodies high energy, impeccable service, and immersive atmosphere, creating moments that feel both indulgent and unforgettable. Inspired by the region’s flavors, traditions, and spirit, the menu celebrates peak ingredients, bold taste, and a balance of sophistication and pleasure. Each dish and each handcrafted cocktail reflect thoughtful artistry and a commitment to elevated dining. Meduza Mediterrania embodies high energy, impeccable service, and immersive atmosphere, creating moments that feel both indulgent and unforgettable. The Noble 33 Hospitality and lifestyle company is seeking a Sous Chef for Meduza Mediterrania in NEW YORK CITY ! This position is responsible for the overall food quality of all food items, controls COGS, trains and oversees all back of house employees and areas, ensures company standards and may be responsible for seasonal specials and menu changes. Job Purpose: Under the general guidance of the Executive Chef and/or Chef de Cuisine, the Sous Chef servers as the back of house shift supervisor and is responsible for setting a positive tone and effective flow in the kitchen, overseeing opening and closing procedures, performing daily food safety and qualify checks, and leading pre-shift meetings. When leading the back of house team, the Sous Chef will also be responsible for submitting nightly reports, maintaining vendor relationships, and communicating with the Chef or Front of House Management team regarding any important issues. Sous Chefs should also be fully versed in and capable of performing all positions as needed. With oversight from their Chefs, Sous Chefs may also assist with interviewing, selecting, and training staff. Duties & Functions: Conduct opening procedures including receiving products, checking invoices, and completing temperature logs Manage time for all back of house employees by overseeing breaks and managing labor cuts; assist with labor scheduling as needed Assist with budgeting and inventory including counting food and dry goods for inventory Ensure that hygiene and safety protocols are implemented and enforced to the highest standard including upholding FIFO guidelines and maintaining appropriate procedures for labeling/open date, protein handling, and cooling/reheating logs Assist with order scheduling, reservation order par adjustments and troubleshooting for supply chain issues Ensure prep is completed properly and to company standards, including making par adjustments, completing quality control checks and making recipe adjustments when necessary Train new hires on their stations and be willing and available to cover any station on an as-needed basis Expedite all food orders during service in order to manage ticket time, control communication with the front of house team, and ensure quality control standards are met Conduct closing procedures including overseeing break down of the line and equipment, completing invoicing and prep lists, appropriate order timing, and conducting employee checkouts Effectively implement new menu rollouts and educate team members on said rollouts Promote and enforce safe work practices, maintaining safety standards and procedures in the restaurant and filing appropriate reports for any incidents that occur. Report potential safety hazards and operational inconsistencies Specific Job Knowledge & Skills: High School diploma, GED, or equivalent preferred Must be fully trained and capable of performing any back of house position and be willing to train or cover any station on an as-needed basis. Once hired, the Sous Chef must learn the full menu and must maintain complete menu knowledge on an ongoing basis Must be well organized, capable of multi-tasking and detail oriented Leadership skills and ability to make decisions quickly and work in a fast-paced, high pressure environment Ability to develop and maintain positive working relationships, foster an environment of teamwork, and maintain respect and confidentiality Capable of working overtime, weekends, evenings, holidays, and special events as needed Strong verbal and written communication skills in English; bilingual English/Spanish preferred Basic computer skills required Knowledge of the industry and relevant health and safety regulations. Current Manager Food Handlers card Physical Abilities: Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance, and frequently lift and bend from the waist Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity in both daytime and nighttime lighting Stand, sit, or walk for an extended period of time or for an entire work shift and perform repetitive motions Reach overhead and below the knees, including bending, twisting, pulling, and stooping Requires manual ability to use, carry, and operate all necessary equipment Benefits: • Dental insurance, • Health insurance, • Life insurance, • Vision insurance, • Paid Time Off, • Commuter Benefits We offer opportunities for growth and development. We pride ourselves on our fast-paced culture supported by leaders who propel you to your full potential. If you want to join our dynamic team, we invite you to apply!

Job Description About us: From innovative menus and striking design to impeccable service and critical attention to detail, at Great Performances, we weave our mission into all we do. Serving New York City for over four decades Great Performances has evolved from a waitress staffing agency to the leading catering, events, and hospitality companies in the greater New York area. We provide food services in an array of celebrated New York City cultural institutions including Jazz at Lincoln Center, Brooklyn Museum, Brooklyn Academy of Music, Wave Hill, and The Apollo Theater. We are known for full-service catering and events, corporate workplace dining and amenity programs, and large-scale event and festival production. Great Performances is the nation’s first caterer to own and operate an organic farm, Katchkie Farm located in Kinderhook, NY. Progressive from the start, we consistently set the pace for industry best practices. We are seeking highly motivated and talented individuals to join our team and to support our vision, mission, and values through everything they do. If you share our passion and want to make a meaningful impact, we invite you to apply. Our Vision: Building Community to Better Our World Our Mission: Unleash Joy through Genuine Hospitality Our Core Values: Craftsmanship: developing new menus, designs, and moments to deliver engaging experiences to our clients and guests. People: creating fair access, opportunity, and advancement for everyone. Our employees are our greatest asset. Sustainability: upholding and elevating standards for sustainable behaviors that support our planet. Collaboration: aligning with our clients’, colleagues’, and community’s visions to execute a successful experience. Doing Good through Food: engaging in action around food access, health and wellness, education, and philanthropy. We are seeking a talented, organized, and experienced Chef de Cuisine to lead our kitchen operations and deliver exceptional culinary experiences. The ideal candidate is a strong leader who thrives in a fast-paced environment and is passionate about food quality, team development, and operational excellence. This role is responsible for overseeing kitchen staff, maintaining the highest food safety and quality standards, managing inventory and purchasing, and ensuring every dish is prepared and presented with excellence and consistency. ResponsibilitiesCulinary Excellence & Kitchen Operations • Ensure the timely preparation, freshness, quality, and consistency of all dishes served., • Maintain high standards for food presentation, plating, and execution across all services., • Assist with menu development, recipe creation, and seasonal culinary initiatives., • Monitor kitchen operations to ensure efficiency, organization, and smooth daily service. Leadership & Team Development, • Lead, motivate, and develop a high-performing kitchen team in a fast-paced environment., • Recruit, hire, train, coach, and mentor cooks, food preparation staff, and dishwashers., • Coordinate staff schedules, assignments, and daily workflow to meet operational needs., • Establish and maintain performance standards that promote accountability, consistency, and teamwork. Food Safety & Sanitation, • Maintain strict compliance with all food safety, sanitation, and health department regulations., • Implement and enforce hygiene, cleanliness, and workplace safety procedures., • Monitor kitchen equipment and workspaces to ensure cleanliness, functionality, and operational efficiency. Inventory, Purchasing & Administrative Management, • Manage inventory levels and oversee the ordering of food, supplies, and kitchen equipment., • Submit purchase orders and maintain accurate inventory and cost controls., • Purchase products from company-approved vendors while ensuring quality and budget expectations are met., • Support operational and financial goals through effective labor and resource management. Collaboration & Guest Experience, • Partner closely with the General Manager and front-of-house leadership to ensure strong communication and seamless service execution., • Address guest or client concerns related to food quality and service in a professional and timely manner., • Continuously seek feedback to improve culinary offerings and the overall guest experience. Qualifications, • Minimum of 2 years of restaurant management experience in a high-volume hospitality environment., • Strong culinary background with professional references required., • Knowledge of food safety, sanitation standards, and kitchen operations best practices., • Proficiency in Microsoft Office, including Microsoft Excel., • Strong leadership, coaching, and team development skills., • Excellent organizational, multitasking, and problem-solving abilities., • Ability to communicate and collaborate effectively with kitchen, service, and leadership teams., • Professional demeanor with a positive attitude and strong work ethic., • NYC Food Handler’s Certificate preferred. Base salary: $90,000 - $110,000 per year, based on experience Benefits: PTO, 401(k), medical, dental, and vision insurance, transit benefits, paid safe and sick leave, and an FSA (Flexible Spending Account). Must be able to provide valid documentation that you are legally eligible to work in the United States. Great Performance is an equal-opportunity employer. At Great Performances, we employ qualified individuals based solely on their ability, training, and experience. Great Performances does not discriminate against any employee or applicant for employment or promotion based on race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.

Job DescriptionDescription: We’re thrilled to announce the Grand Opening of Motek 57th St. — a very exciting and unique opportunity to join our team at the start of this new chapter! We’re looking for passionate and driven hospitality professionals who want to be part of something special from day one. Motek, a part of Happy Corner Hospitality collective, is a Mediterranean concept restaurant. We pride ourselves on delivering exceptional service and culinary experiences to our valued guests. Our commitment to excellence extends to every aspect of our operations, and we're currently seeking passionate individuals to join our team. Position Overview: As Sous Chef, you will support the Executive Chef in overseeing daily back-of-house operations and ensuring consistent food quality, efficient service, and adherence to culinary standards. This role plays a hands-on leadership position in food production, team supervision, and kitchen organization, while serving as a key point of communication between front-of-house and back-of-house teams. Responsibilities: • Supervise line execution to ensure efficient, accurate service, • Maintain food quality, consistency, and presentation standards, • Assist with inventory control, ordering, and proper food storage, • Train and cross-train kitchen staff on multiple stations, • Enforce food safety, sanitation, and cleanliness standards, • Assist with expediting to manage ticket flow and service timing, • Support labor scheduling and productivity goals Benefits: • Competitive salary., • Wages paid weekly., • Growth opportunity., • 401k savings plans., • Medical, dental and vision insurance., • Paid time off., • Commuter benefits., • Employee discounts.Requirements:, • Minimum of three (3) years of experience in a fast-paced, high-volume kitchen, with at least one year in a supervisory or lead role; Mediterranean cuisine experience is a plus., • Culinary degree or formal culinary training preferred., • Strong working knowledge of food safety, sanitation, and health department regulations., • Experience supporting inventory control, ordering, food cost awareness, and labor efficiency., • Ability to lead by example in a hands-on kitchen environment while managing multiple priorities., • Strong attention to detail and commitment to food quality and consistency., • Clear communicator with a collaborative, team-oriented mindset., • Bilingual proficiency is a plus. If you're passionate about food and dedicated to delivering excellence, we'd love to hear from you!

Job Description The Commis is responsible for preparing ingredients, performing basic cooking, as well as maintaining a clean and well-stocked station. This position has an hourly rate of $32.09. KEY RESPONSIBILITIES Set up and sanitize workstations Follow prep lists created by the Sous Chef, Executive Sous Chef, or Chef de Cuisine Prepare salads and entrees Be aware of items that are running low of and communicate it to the team Maintain a good working relationship with all back of house, front of house staff, management and guests Store all items properly at the end of shift, labeling and dating all products Ensure a clean, neat and organized work area Conduct oneself in a professional manner at all times to reflect the high standards of the company and encourage other colleagues to do the same Perform other task or projects as assigned by management REQUIRED EXPERIENCE AND QUALIFICATIONS Must have culinary degree and/or equivalent practical working experience in a kitchen, preferably in an Italian fine dining restaurant Flexibility to work shifts, weekends, nights, and holidays Strong teamwork and communication skills 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 DescriptionJoin the Laurent Tourondel Hospitality team and help to oversee the pastry outlet that includes L'Amico Restaurant, The Vine, and Second. Event Space at Eventi hotel with the opening of a new concept slated for April, 2021. This is an opportunity to join a team for creative and forward thinking professionally led by renowned chef Laurent Tourondel. This position will assist the Executive Pastry Chef to manage this faced paced, seasonal, quality focused operation. He/She will also be in direct contact with Chef Laurent Tourondel and LTH Executive Chef. As our operation grows, we also adapt to the current state requiring masks, temperature checks, social distancing, etc. This is the perfect time to take your career to the next step and help bring our kitchens to the next level. Job duties:-Manage the entire pastry menu at new concept (at full capacity, about 10 items) with assistance from the Exec Pastry Chef and pastry staff -Responsible for treating all co-workers in a respectful manner; -Responsible for communicating openly and thoroughly with the Executive Team; -Responsible for clearly communicating schedule requests or obtaining proper approval for all shift changes and for being appropriately dressed and ready to work at the scheduled time; -Help manage the porter and dishwashing crew Responsible for treating all co-workers in a respectful manner; Responsible for communicating openly and thoroughly with the Executive Team; Responsible for clearly communicating schedule requests or obtaining proper approval for all shift changes and for being appropriately dressed and ready to work at the scheduled time; Responsible for adherence to all LTH recipes (except for guests’ allergies), policies, and procedures; Responsible for having thorough knowledge of and for being able to accurately and attractively describe all food and recipes; Responsible for having thorough knowledge of LTH, its origin, and philosophy and enthusiastically offering to share that knowledge with all guests; Offer ideas for all specials ideas and help establish recipes weekly for approval and implementation; Responsible to establish proper prep lists for the prep cooks, pasta prep and butchers as well as supervising the cooking process on the line; Conduct daily line check to control food quality, quantities and assess the work of all line cooks Review daily staffing to insure appropriate level ready for service; Attend the daily pre-shifts with front of house to present daily specials; Hold regular BOH pre-shifts to go over the happenings at LTH, menu changes and other matters Attend all Chefs meeting; Properly submit food order requests and place orders according to pars, business level and upcoming needs; Use approved ordering system (food) and PO’s requirements (non-food) for all orders; Review the weekly schedule with the Chef de Cuisine for the cooks and prep-cooks for the kitchen your are responsible for, so schedule can be posted no later than the Friday before schedule comes into effect; Review employees time cards for payroll processing, including break compliance, missing clock in. Address any issues appropriately; Responsible that the kitchen is following the health department guidelines to insure proper sanitation and an A rating during health inspections;

Job DescriptionRiverdale Country School, a Pre-K through Grade 12 independent all-gender school in New York City, is dedicated to inspiring students to live meaningful and purpose-driven lives. The school achieves this by fostering a culture of academic excellence, critical thinking, and curiosity, supported by a diverse and inclusive community. Riverdale emphasizes both high challenge and high support in its approach to education, encouraging students to engage deeply in interdisciplinary learning, research, and experiential education, both inside and outside the classroom and beyond our campuses. This holistic approach aims to develop well-rounded individuals who are prepared to make a positive impact on the world. At Riverdale, we strive to reflect the diversity of the New York metropolitan area in our students, faculty, and staff. We believe that a diverse and inclusive community enriches the educational experience and is integral to our mission. With a student body of approximately 1,300 students from 117 different zip codes, Riverdale is a vibrant community where 48% of our students identify as students of color. We seek to employ educators and leaders who bring a student-centered approach, passion for their work, a commitment to DEIB, and a desire to contribute to the growth and development of our entire school community. Riverdale Country School is a Pre-K through grade 12 independent school in New York City committed to empowering lifelong learners by developing minds, building character, and creating community in order to change our world for the good. Riverdale seeks to reflect that belonging is the foundational core of community building in how we work collaboratively and support the school’s mission and empowers all community members to thrive in mind, character, and community. Riverdale enrolls about 1,300 students who collectively reside in 117 different zip codes.We seek to employ people who engage in all aspects of work with a student-centered approach, an open mind, passion, and a willingness to support the greater community. This is a full-time, exempt position that directly supervises Culinary team members. You will report to the Assistant Culinary Director and Culinary Director at your campus. The Sous Chef is responsible for supervising the execution of the preparation and cooking of all food items for daily foodservice and special events. The ideal candidate will help facilitate and cultivate the spirit of farm to table food. You will help contribute to the structure and organization of our current culinary program. We are looking for someone with the ability to think strategically, communicate effectively and interact professionally with a diverse group of students, parents, peers, managers and vendors. Principal Qualifications: • Minimum of five years large volume cooking experience along with two years experience managing a team in a food service environment., • Excellent written and oral communication skills., • Ability to work in a team environment and demonstrate excellent customer service., • Must have the ability to lead and support the kitchen staff., • Must be able to understand verbal and written instructions., • Holds a valid NYC DOH Food Protection Certificate., • Must be knowledgeable and able to manage and comply with Health Department and other governmental agency regulations., • Must have extensive knowledge of food preparation and production for volume restaurant and banquet facility., • Individual is responsible for achieving on site certifications provided by employerRequired Skill Sets:, • Knowledge of various cuisines and cultural foods with emphasis on sustainable sourcing., • Following and supporting standards set in place for the kitchen and ensure the team is able to follow., • Attend training sessions, on site and off site., • Responsible for overseeing preparation and execution of daily menus, ensuring production of desired quality and necessary quantity of food., • Create daily individual work plans for team members for each shift., • Work with team to ensure menu items are displayed in a proper manner., • Work with front of house team to ensure an excellent level of customer service at all times., • Provide additional training and mentorship as needed ny the culinary team., • Communicate with the management team to maintain the level of food quality that is expected., • Liaison between culinary team and management., • Communicate any issues to the team which could affect the service before each meal period; menu changes, allergens, ingredients changes, etc..., • Knowledge of food product, identification, and acceptable level of food quality., • Must know methods of food preparation, cooking times, and portion sizes to ensure food is prepared in a prescribed manner., • Evaluate food quality and preparedness by tasting everything., • Ensure food is stored at the appropriate temperature for the appropriate length of time and follows all food safety standards., • Sets up/Breaks down kitchen., • Maintains a clean, safe and sanitary work station, equipment, and utensils., • Maintain production records (food usage, overages, shortages, customer counts, etc.), • Maintain established logs (food temperatures, cooling temperatures, cooler & freezer temperatures, etc.), • Communicate with management regarding food product that needs to be ordered for upcoming production., • Report safety hazards discovered in the location to management immediately additional job functions., • Completion of additional tasks requested by a management team., • Responsible for receiving deliveries and proper storage of all items., • Assist the Director of Food Services and Assistant Director of Food Services in any area as needed.Requirements:, • Degree in Culinary Arts, Hospitality Management or equivalent experience preferred., • A minimum of 2-4 years progressive culinary management experience., • Strong leadership and coaching skills and the ability to train others., • NYC Food Handlers certification, ServSafe certification and Allertrain certification.Work EnvironmentThe work environment can be loud and busy. There are many kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors. Ability to lift, move and/or transport up to 40 pounds is required. Work Hours - (some days may vary) Monday-Friday 6:00am-2:30pm some evenings & weekends required.Salary or Hourly rate: To apply for this position, please click on the red “Apply for this Job” button. Please submit a resume and cover letter. If there are pronouns we should use in potential future communications, we invite you to share that information with us. For information about this position and all open positions, please visit the Careers page of Riverdale’s website. Benefits of Full Time Work at Riverdale Country School Working at Riverdale Country School is a purposeful and meaningful career choice that comes with many benefits including: Transportation: Shuttle service is available to/from the 242nd St / Broadway subway station. Limited stops are also available near transit hubs in Manhattan including the Metro North Harlem Station and subway lines – 1, 2, 3, 4, 5, 6, N, Q, R, A, B, C, and D. If there is need in the community, we can also run a shuttle from the Henry Hudson Parkway / 246th St bus stop which connects to the #7, #10, and Express Buses to/from Manhattan. Professional Development: A generous professional-development budget provides for conferences, skills training, and onsite training in areas such as mindfulness, coaching, and diversity, equity, inclusion, and belonging. Grants and Stipends: All employees are eligible for Frankel Fellow grants, known as “passion grants,” which pay for enrichment activities. More than 120 grants have been made to faculty and staff since the program started in 2014. Stipends are available for coaching, affinity group facilitation, advising clubs with significant out-of-school time, and chaperoning trips (including global trips!). Sabbatical: Full time teaching faculty are eligible for a sabbatical after 10 years of employment. Health Benefits: Riverdale offers and subsidizes health, dental, and vision insurance. In addition, the school offers a flexible spending account through which employees can use pre-tax dollars to pay for health-related expenses. Retirement: Employees are eligible to join our Defined Contribution retirement plan through TIAA. The school contributes 7% of an employee's annual salary to their retirement account. Vacation: Riverdale Country School has a generous time-off policy for staff in addition to vacations afforded by the school calendar. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses 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 LOCATION: Grand Cayman - Cayman Islands Applicants must be willing to relocate to the Cayman Islands. SPECIALIZING IN ASIAN CUISINE Job Summary: The Head Chef is responsible for leading the kitchen team in preparing and cooking a diverse range of authentic and modern Asian dishes. This role involves menu development, ensuring food quality and safety, managing kitchen operations and staff, and maintaining a high standard of culinary excellence that reflects the restaurant’s concept and reputation. Key Responsibilities: • Menu Development: Work closely with the executive chef to create and regularly update the menus to reflect traditional and contemporary dishes, utilizing knowledge of regional cuisines and cooking styles. Incorporate exciting ingredients while considering customer preferences to guide new menu development and special promotions., • Food Preparation: Oversee the preparation and cooking of all menu items, ensuring that each dish is prepared to the highest standard of quality, taste, and presentation. Use traditional Asian cooking techniques, such as stir-frying, steaming, and braising while also incorporating modern culinary methods where appropriate., • Quality Control: Maintain strict standards for food quality, consistency, and presentation. Regularly taste and inspect dishes to ensure they meet the restaurant’s standards. Address any issues related to food preparation or presentation promptly., • Kitchen Management: Supervise and coordinate the kitchen staff, including sous chefs, line cooks, and kitchen assistants. Provide training on Asian cooking techniques, kitchen safety, and hygiene practices. Ensure that the kitchen operates smoothly during service, with clear communication and efficient workflow., • Inventory and Supply Management: Manage the ordering, receiving, and inventory of all kitchen supplies and ingredients. Maintain relationships with suppliers, negotiate pricing, and ensure that all ingredients are fresh and of the highest quality., • Cost Control: Monitor and control kitchen expenses, including food costs, labor, and waste. Implement measures to maximize efficiency and reduce costs without compromising quality. Assist in budgeting and forecasting for the kitchen., • Health and Safety Compliance: Ensure that the kitchen adheres to all health and safety regulations, including food handling, sanitation, and storage practices. Conduct regular inspections and training to maintain a safe and hygienic environment., • Culinary Innovation: Stay current with trends in Asian cuisine and global culinary developments. Experiment with new recipes, ingredients, and presentation styles to keep the menu fresh and exciting. Introduce innovative dishes that align with the restaurant’s brand and appeal to customers., • Customer Interaction: Engage with customers when necessary to gather feedback on the dining experience, particularly regarding new or special menu items. Use feedback to make improvements and adapt the menu to better meet customer preferences., • Collaboration: Work closely with the front-of-house team, including servers and managers, to ensure seamless service and communication between the kitchen and dining area. Address any issues related to food service promptly and professionally., • Special Events and Catering: Plan and execute special events, private parties, or catering orders, ensuring that the menu and service meet the specific needs and expectations of each event. Coordinate with the event team to ensure smooth operation and high customer satisfaction. Qualifications: • Education: Culinary degree or formal training in culinary arts is preferred, • Experience: Several years of experience as a Chef or Sous Chef in an Asian restaurant, with proven expertise in preparing a wide range of Asian dishes., • Skills:, • Mastery of various Asian cooking techniques, including wok cooking, and dim sum creation, etc., • Strong leadership and team management abilities., • Excellent organizational and multitasking skills., • Creativity and innovation in menu development., • Knowledge of food safety and sanitation regulations., • Strong communication and interpersonal skills., • Ability to work efficiently in a fast-paced environment. How to Apply: Interested candidates are invited to submit their resume, a cover letter detailing their experience, culinary philosophy, and a portfolio showcasing their work to careers@primegroup.ky with the subject line "Chef Application - [Your Name]". Requirements Minimum 5+ years’ experience in food and beverage operations Basic literacy and numeracy skills Culinary training or certification (preferred) The role involves working in a busy kitchen environment, often during peak hours, including evenings, weekends, and holidays. The position requires standing for extended periods, working with sharp tools and hot equipment, and managing multiple tasks simultaneously. The Chef may need to work under pressure to meet the demands of a high-volume restaurant. Benefits • Competitive salary., • Opportunities for professional growth and career advancement., • Comprehensive benefits package, including health insurance, pension and group wide food & beverage discounts., • A supportive and dynamic work environment., • The chance to be part of a prestigious restaurant group dedicated to growth and culinary excellence.

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

Job Description The Place A place like no other - Re-imagine the experience of membership with the opportunity to belong to an eclectic and stellar community; that is the Zero Bond private members’ club. The Role Works alongside the Executive culinary team to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Provides meal quality and consistency by following designated recipes. The Responsibilities: • Leads kitchen team in the Executive Chef absence, • Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating, • Oversees and organizes kitchen stock and ingredients, • Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance, • Keeps cooking stations stocked, especially before and during prime operation hours, • Hires and trains new kitchen employees to restaurant and kitchen standards, • Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns, • Supervises all food preparation and presentation to ensure quality and restaurant standards, • Works with Executive Chef to maintain kitchen organization, staff ability, and training opportunities, • Verifies that food storage units all meet standards and are consistently well-managed, • Assists head chef with menu creation, • Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing, • Ensures the efficient operation of food production of areas he/she is put in charge of by the Executive Chef, • Participates in analyzing cost and quality of food production, knows to manage within a set budget and adheres to time management, • Train safe work habits and alert the staff to notify the chef on duty of any dangerous or unsafe places in the work area at once, • Responsible to implement and maintain all standards set by the Company; establishes the manner and means to train staff according to standard, • Produces and maintains the highest food quality and controls for all food products served in all areas, • Is instrumental in assuring the highest health, sanitation and safety standards necessary in food handling and overall cleanliness, • Guarantees that menus, recipes, methods, pictures and specifications given by the Executive Chef are followed, • Checks all food outlets and food displays for creativity, quality, cleanliness and food safety, • Assures timely set up, schedules well trained cooks in all areas in proper uniform, • Ensure teamwork and proper communication with the front of house staff, • Ensure that guest and members requests are accommodated when and where possible, • Works with Events department on a regular basis regarding menus, food preparation, food costs, ensure that quality food service and product is delivered, • Delegate daily tasks to staff to ensure smooth operation and service, • Shares the overall responsibility of proper storing procedures, food orders, food cost, equipment, sanitation and hygiene to Company and NYS standards with the Executive Chef, • Ability to do staff schedule, payroll, and other administrative tasks as required, • Performs other duties as assigned by supervisor/manager Qualifications • High school diploma or equivalent, • 3+ years experience in a related position, • Strong knowledge of NYS sanitation regulations, • Ability to work independently with minimum supervisor, • Ability to communicate effectively both written and verbal, • Individual must possess a good work history and stability, • Excellent cooking skills, • Experienced in training subordinates in large quantity food preparation and excellent knowledge of quality food operations, • Has the ability to taste all foods to assure correct preparation, • Product cost and quality conscious Benefits: • Medical, Dental, Vision, • 401k w, • Learning and Development, • Daily family meals, • Paid Time Off (Vacation and Sick leave), • Commuter Benefits Bond Hospitality and Noho Cultural Society, LLC (DBA: Zero Bond) is an equal opportunity employer, and all qualified applicants will receive consideration for employment 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, state or local laws.

Job Description About us: From innovative menus and striking design to impeccable service and critical attention to detail, at Great Performances, we weave our mission into all we do. Serving New York City for over four decades Great Performances has evolved from a waitress staffing agency to the leading catering, events, and hospitality companies in the greater New York area. We provide food services in an array of celebrated New York City cultural institutions including Jazz at Lincoln Center, Brooklyn Museum, Brooklyn Academy of Music, Wave Hill, and The Apollo Theater. We are known for full-service catering and events, corporate workplace dining and amenity programs, and large-scale event and festival production. Great Performances is the nation’s first caterer to own and operate an organic farm, Katchkie Farm located in Kinderhook, NY. Progressive from the start, we consistently set the pace for industry best practices. We are seeking highly motivated and talented individuals to join our team and to support our vision, mission, and values through everything they do. If you share our passion and want to make a meaningful impact, we invite you to apply. Our Vision: Building Community to Better Our World Our Mission: Unleash Joy through Genuine Hospitality Our Core Values: Craftsmanship: developing new menus, designs, and moments to deliver engaging experiences to our clients and guests. People: creating fair access, opportunity, and advancement for everyone. Our employees are our greatest asset. Sustainability: upholding and elevating standards for sustainable behaviors that support our planet. Collaboration: aligning with our clients’, colleagues’, and community’s visions to execute a successful experience. Doing Good through Food: engaging in action around food access, health and wellness, education, and philanthropy. We are seeking a talented, organized, and experienced Chef de Cuisine to lead our kitchen operations at Wollman Rink and deliver exceptional culinary experiences. The ideal candidate is a strong leader who thrives in a fast-paced environment and is passionate about food quality, team development, and operational excellence. This role is responsible for overseeing kitchen staff, maintaining the highest food safety and quality standards, managing inventory and purchasing, and ensuring every dish is prepared and presented with excellence and consistency. ResponsibilitiesCulinary Excellence & Kitchen Operations • Ensure the timely preparation, freshness, quality, and consistency of all dishes served., • Maintain high standards for food presentation, plating, and execution across all services., • Assist with menu development, recipe creation, and seasonal culinary initiatives., • Monitor kitchen operations to ensure efficiency, organization, and smooth daily service. Leadership & Team Development, • Lead, motivate, and develop a high-performing kitchen team in a fast-paced environment., • Recruit, hire, train, coach, and mentor cooks, food preparation staff, and dishwashers., • Coordinate staff schedules, assignments, and daily workflow to meet operational needs., • Establish and maintain performance standards that promote accountability, consistency, and teamwork. Food Safety & Sanitation, • Maintain strict compliance with all food safety, sanitation, and health department regulations., • Implement and enforce hygiene, cleanliness, and workplace safety procedures., • Monitor kitchen equipment and workspaces to ensure cleanliness, functionality, and operational efficiency. Inventory, Purchasing & Administrative Management, • Manage inventory levels and oversee the ordering of food, supplies, and kitchen equipment., • Submit purchase orders and maintain accurate inventory and cost controls., • Purchase products from company-approved vendors while ensuring quality and budget expectations are met., • Support operational and financial goals through effective labor and resource management. Collaboration & Guest Experience, • Partner closely with the General Manager and front-of-house leadership to ensure strong communication and seamless service execution., • Address guest or client concerns related to food quality and service in a professional and timely manner., • Continuously seek feedback to improve culinary offerings and the overall guest experience. Qualifications, • Minimum of 2 years of restaurant management experience in a high-volume hospitality environment., • Strong culinary background with professional references required., • Knowledge of food safety, sanitation standards, and kitchen operations best practices., • Proficiency in Microsoft Office, including Microsoft Excel., • Strong leadership, coaching, and team development skills., • Excellent organizational, multitasking, and problem-solving abilities., • Ability to communicate and collaborate effectively with kitchen, service, and leadership teams., • Professional demeanor with a positive attitude and strong work ethic., • NYC Food Handler’s Certificate preferred. Location: Wollman Rink, 830 5th Avenue, New York, NY 10065 Position Type: Full-Time, On-Site Base salary: $85,000 – $90,000 year, based on experience Benefits: PTO, 401(k), medical, dental, and vision insurance, transit benefits, paid safe and sick leave, and an FSA (Flexible Spending Account). Must be able to provide valid documentation that you are legally eligible to work in the United States. Great Performance is an equal-opportunity employer. At Great Performances, we employ qualified individuals based solely on their ability, training, and experience. Great Performances does not discriminate against any employee or applicant for employment or promotion based on race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.

Job DescriptionHIRING FOR EXPERIENCED STAFF ONLY. Front of House We are looking for server, bartender, Barista, food runner, stokers, barback for all shifts (full time and overnight) Servers – must have minimum of 3 years NYC experience. Interviews will be conducted: 11/12-11/15 @11:00AM– 5:00PM Address is: 320 West Broadway (between Canal Street and Grand Street) Please bring an updated copy of your resume with you. BENEFITS: We are looking for well-rounded candidates who will bring a positive energy and willingness to give 110% to their job each and every day. This is a rare opportunity to work in a FUN environment that still values the pillars of good service. At least two years of previous restaurant experience in a chef-driven environment is preferred, as is a passion for all things food and beverage. This is what we are looking for: • working with a sense of urgency and the ability to prioritize tasks, • Charm and grace under pressure, • Previous NYC experience in the position that you are applying for, • OPEN AVAILABILITY We offer a competitive salary, medical/dental/vision insurance. We offer many opportunities for growth and development for those who show long-term commitment to their role. Equal Employment Opportunity Thank you!

Job Description MAKE YOUR IMPACT Impact Kitchen is here to impact the lifestyle of New York City! Impact Kitchen is a nutrition focused all day restaurant & cafe serving breakfast, brunch, lunch & dinner. We are 100% free of gluten, refined sugars and seed oils. Make an Impact everyday with smoothies, power bowls, coffee, baked goods and endless other nutrient-dense options. Founded in Toronto in 2015, Impact Kitchen is the brainchild of two incredible innovators: personal trainer and nutrition expert Josh Broun, and M·A·C Cosmetics co-founder Frank Toskan. In addition to our restaurant presence, Impact Kitchen fuels many major league sports teams and top athletes through catering and culinary partnerships. WHAT MAKES IMPACT KITCHEN UNIQUE? Our Values • We are Passionate & Purposeful We honour our food philosophy and make sustainable decisions while providing world-class hospitality. We ensure you feel the impact of our passion, every day. • We are Impacting the Community From our teammates to our customers and partners, we are a community. We connect, inspire and make an Impact together, every day. • We are Building for the Future We are constantly evolving and building for a better tomorrow. We believe that our habits truly make an Impact, every day. Our Culture Impact Kitchen prides itself on creating an incredible environment for those inside and outside our organization. We think like a professional team and are always training for the championship. Our Stats • 96% – The amount of managerial roles we filled through internal success planning last quarter., • 91% – Our average Employee Experience score., • 87.5% – Our average score across Indeed and Glassdoor. If health and wellness excites you, if providing wholesome food and empowering others to make healthy choices drives you, and if you are looking for opportunities to grow alongside a dynamic team, then working with Impact might be a great fit for you! GUEST EXPERIENCE TEAM MEMBER (Server/Cashier) As a Guest Experience Team Member (GETM) at Impact Kitchen you set the hospitality standard high and are passionate to ensure guests enjoy their experience. You create positive interactions at all moments in the guests journey. You create a sense of community while taking orders, serving or siding. You partner with your Culinary Experience counterparts on the team ensuring great teamwork. You are the first point of contact in our guest’s journey and are passionate to prepare a variety of beverages (coffee, tea, smoothies) to high standards and with a quick turn around. COMPENSATION Guest Experience Team Members earn $17/hour plus tips, paid time off for Full Time staff, and receive a substantial discount on Impact Kitchen products and have flexible scheduling to accommodate a healthy balanced lifestyle. TEAM & DEPARTMENT Guest Experience Team Members make an impact everyday through our front-of-house operations and make up a large portion of our total team population. In this role you will have the opportunity to collaborate with colleagues from multiple levels of the organization while being the main point of contact for our guests. The Guest Experience Team Member reports to Guest Experience Management including the Assistant Manager and General Manager of each Restaurant. One of the initial entry points for our restaurant teams, the Guest Experience Team Member is the perfect knowledge incubator. Those that excel in their capacity as a GETM have the opportunity to succeed to a Guest Experience Team Lead role where they train and develop top talent for the organization, and then on to restaurant management. CORE RESPONSIBILITIES • Providing best-in-class hospitality to Impact Kitchen guests, vendors and delivery partners., • Performing serving duties including serving and siding dishes, beverages and alike., • Preparing and providing take out orders to guests and delivery partners., • Making an impact at point of sale including taking orders and serving as an Impact Kitchen subject matter experts regarding menu and process., • Preparing beverages in a timely manner according to menu and customer specifications. Items include: Coffee and espresso based beverages with superior latte art, tonics, tea, and wellness drinks., • Able to execute all Front of House positions in order to support a smooth service, • Dialing espresso grinders daily and continually monitoring espresso quality, • Accurately inputting orders through POS system to ensure efficient communication with service line, coffee bar and smoothie bar, • Setting up and closing down the barista and smoothie stations at the start and end of each shift while maintaining cleanliness and sanitization of workspace and bar equipment., • Conduct above and beyond training for relevant team members, ensuring a top-tier experience., • Supporting other restaurant tasks and teammates as required SKILLS • Excellent communication skills; ability to communicate effectively, respectfully and work well with others in a team based setting, • Ability to execute and thrive in a quick paced hospitality environment, • Exceptional time management and organizational skills with the ability to multitask when required, • Be able to work in a standing position for extended periods of time, • Availability to work days, evenings, and weekends as business requires, • General understanding of food safety and public health practices, • Preferred but not required: Food Handlers Certification, • Preferred but not required: 1 year Barista experience This job posting is for an existing vacancy within Impact Kitchen. We are looking to fill this position with a qualified candidate as soon as possible. INCLUSIVITY AT IMPACT Impact Kitchen feeds a diverse community and is made stronger by a diverse team. We welcome and encourage applications from our entire community equally. As an Equal Opportunity Employer, the decision to hire is based solely on business needs, experience and future potential. Hiring is not determined or influenced by any classification of an individual as protected by the laws that govern the region for which the prospective individual would work within. This is true for all practices and policies within the employee journey/lifecycle. Impact Kitchen supports alternative ways to interview and encourages applications from individuals with disabilities. Should you require a reasonable accommodation, please indicate in your application. Both Impact Kitchen management and the applicant share responsibility to communicate and reasonably accommodate. #IMPACTUSA Powered by JazzHR DuzVWlRkOB

Job Description Join the team behind four bespoke, destination restaurant and bar concepts at the Kimpton Era: Amasa, a street-level Latin Restaurant & Taqueria; Bar Rocco, an upscale NY Brasserie; The Parlour, an all-day coffee and cocktail lounge; and The Jade Rabbit, an Asian izakaya with 360-degree views of Rockefeller Center and Radio City. Summary: The Barista is responsible for delivering high-quality coffee and beverage service while providing an exceptional guest experience. This role requires strong product knowledge, attention to detail, speed, cleanliness, and a hospitality-first mindset. The Barista consistently prepares beverages to company standards, maintains a clean and organized workstation, and engages guests in a warm, professional manner. Responsibilities: • Greet guests promptly, warmly, and professionally., • Take guest orders accurately and efficiently, answering questions about menu items and ingredients., • Provide recommendations and upsell beverages or food items when appropriate., • Prepare espresso-based drinks, brewed coffee, tea, and specialty beverages according to established recipes and presentation standards., • Properly steam milk, pull espresso shots, and handle coffee equipment with precision and consistency., • Ensure beverage quality, taste, temperature, and appearance meet company standards., • Accurately customize drinks based on guest preferences and dietary needs., • Resolve guest concerns or complaints courteously and escalate issues to a supervisor as needed., • Maintain a positive, welcoming demeanor at all times, even during high-volume periods., • Operate the POS system efficiently and accurately., • Handle cash, credit cards, and other forms of payment in accordance with company cash-handling policies., • Balance cash drawer and report discrepancies to management., • Maintain the cleanliness of coffee machines, grinders, counters, bar area, and guest-facing spaces., • Follow proper sanitation, food safety, and health department regulations at all times., • Perform opening, mid-shift, and closing side work, including restocking, cleaning, and equipment maintenance., • Ensure supplies are stocked and notify management of low inventory., • Work collaboratively with other front-of-house staff, kitchen staff, and management to ensure smooth service., • Adhere to all company policies, including attendance, dress code, food safety, and workplace conduct., • Follow all local, state, and federal health and safety regulations., • Use equipment safely and report any maintenance or safety concerns promptly. Must Haves • Previous barista or coffee shop experience., • Familiarity with espresso machines and coffee brewing methods., • Knowledge of coffee origins, roasts, and basic latte art., • Experience with point-of-sale systems, • Ability to work flexible hours, including mornings, evenings, weekends, and holidays., • Strong guest service and interpersonal skills., • Ability to multitask and work efficiently in a fast-paced environment., • Ability to stand and walk for extended periods., • Ability to lift to 25–40 pounds. Employment Transparency It is our policy to provide equal employment opportunities to all employees and applicants for employment without regard to race, color, creed, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and related medical conditions), gender identity or gender expression (including transgender status), sexual orientation, marital status, military service and veteran status, physical or mental disability, protected medical condition as defined by applicable state or local law, genetic information, or any other characteristic protected by applicable federal, state, or local laws and ordinances. We will endeavor to make a reasonable accommodation to the known limitations of qualified applicants and employees with a disability pursuant to the Americans with Disabilities Act and any applicable state and local laws, unless the accommodation would impose an undue hardship on the operation of our business. If you believe you require such assistance to apply for a position or to participate in an interview, please contact the Human Resources department. Please note this job posting is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities, including essential job functions, may change at any time with or without notice, to the extent permitted by applicable law.

Job Description MAKE YOUR IMPACT Impact Kitchen is here to impact the lifestyle of New York City! Impact Kitchen is a nutrition focused all day restaurant & cafe serving breakfast, brunch, lunch & dinner. We are 100% free of gluten, refined sugars and seed oils. Make an Impact everyday with smoothies, power bowls, coffee, baked goods and endless other nutrient-dense options. Founded in Toronto in 2015, Impact Kitchen is the brainchild of two incredible innovators: personal trainer and nutrition expert Josh Broun, and M·A·C Cosmetics co-founder Frank Toskan. In addition to our restaurant presence, Impact Kitchen fuels many major league sports teams and top athletes through catering and culinary partnerships. Together we can make an Impact Everyday. WHAT MAKES IMPACT KITCHEN UNIQUE? Our Values • We are Passionate & Purposeful We honour our food philosophy and make sustainable decisions while providing world-class hospitality. We ensure you feel the impact of our passion, every day. • We are Impacting the Community From our teammates to our customers and partners, we are a community. We connect, inspire and make an Impact together, every day. • We are Building for the Future We are constantly evolving and building for a better tomorrow. We believe that our habits truly make an Impact, every day. Our Culture Impact Kitchen prides itself on creating an incredible environment for those inside and outside our organization. We think like a professional team and are always training for the championship. If health and wellness excites you, if providing wholesome food and empowering others to make healthy choices drives you, and if you are looking for opportunities to grow alongside a dynamic team, then working with Impact might be a great fit for you! BARISTA (Internally titled: Guest Experience Team Member) As a Barista at Impact Kitchen, you set the hospitality standard high and are passionate about ensuring guests enjoy their experience. You create positive interactions at every stage of the guest journey and foster a sense of community while preparing beverages and providing friendly, efficient service. You partner with your Culinary Experience counterparts to ensure seamless teamwork and exceptional execution. You are an expert in your craft and a go-to resource for all things coffee and beverage related. You take pride in producing high-quality drinks to Impact Kitchen standards, maintaining an organized and spotless workspace, and delivering consistent, world-class guest experiences. COMPENSATION Baristas earn $17/hour plus tips ($4-$7/hr on average), paid time off for full-time staff, a substantial discount on Impact Kitchen products, and flexible scheduling to support a healthy, balanced lifestyle. TEAM & DEPARTMENT Baristas make an impact every day by providing outstanding beverage service and supporting the overall front-of-house operations. Internally, this role is part of the Guest Experience Team and reports to the Guest Experience Manager and General Manager of each restaurant. In this position, you will collaborate with colleagues at multiple levels of the organization and play an integral part in creating a welcoming and positive guest experience. CORE RESPONSIBILITIES • Prepare all beverages to company standards, including coffee, espresso-based drinks, teas, tonics, smoothies, and wellness drinks., • Dial espresso grinders daily and continually monitor espresso quality., • Maintain cleanliness and organization of the coffee and smoothie bar throughout service., • Set up and close down barista and smoothie stations at the start and end of each shift., • Ensure accurate order entry through the POS system for efficient communication between the bar and kitchen., • Support a smooth service by assisting team members across front-of-house positions as needed., • Provide exceptional hospitality and contribute to a welcoming and community-focused atmosphere., • Participate in training and ongoing learning to maintain product and service excellence. SKILLS & QUALIFICATIONS • Excellent communication skills; ability to work effectively and respectfully in a team setting., • Strong ability to multitask and perform under pressure in a fast-paced environment., • Exceptional time management and organizational skills., • Passion for health, wellness, and high-quality food and beverage experiences., • Ability to stand for extended periods of time., • Availability to work days, evenings, and weekends as business requires., • Commitment of at least 5 days per week and 30–40 hours per week., • General understanding of food safety and public health practices., • Required: Minimum 2 years of barista experience., • Preferred but not required: Food Handlers Certification.INCLUSIVITY AT IMPACT Impact Kitchen feeds a diverse community and is made stronger by a diverse team. We welcome and encourage applications from our entire community equally. As an Equal Opportunity Employer, hiring decisions are based solely on business needs, experience, and future potential. Impact Kitchen supports alternative ways to interview and encourages applications from individuals with disabilities. Should you require a reasonable accommodation, please indicate in your application. Both Impact Kitchen management and the applicant share responsibility to communicate and reasonably accommodate. Powered by JazzHR Nh3fqLoWbV

Job Description Job Title: Dishwasher Location: Palma Restaurant – New York, NY Compensation: $17.00 per hour Job Type: Full-Time / Part-Time (Flexible Scheduling Available) About Us: Palma Restaurant is a family-owned and operated restaurant in the heart of New York City, known for its authentic Italian cuisine, warm hospitality, and commitment to excellence. We are currently seeking a reliable, hardworking Dishwasher to join our back-of-house team and help us maintain a clean, organized, and welcoming environment. Responsibilities: Wash and sanitize all dishes, utensils, kitchen equipment, and workspaces Maintain cleanliness of the dish area, including floors and waste disposal Assist with kitchen prep tasks as needed Follow all health and safety guidelines Communicate clearly with kitchen and front-of-house teams Help ensure smooth and efficient kitchen operations Qualifications: Prior experience in a fast-paced kitchen environment preferred, but not required Ability to work on your feet for extended periods Strong work ethic and a team-oriented attitude Must be punctual, reliable, and organized Flexibility to work weekends, evenings, and holidays as needed Benefits: Opportunities for growth within the restaurant Supportive and respectful work environment Staff meals during shifts • Pre-tax commuter benefits & optional health benefits Equal Opportunity Statement: Palma Restaurant is an Equal Opportunity Employer. In accordance with the New York City Human Rights Law, we do not discriminate based on age, race, creed, color, national origin, gender, disability, marital status, sexual orientation, gender identity, or any other protected class. We are committed to creating an inclusive and respectful workplace for all employees.

Job Description Join the team behind four bespoke, destination restaurant and bar concepts at the Kimpton Era: Amasa, a street-level Latin Restaurant & Taqueria; Bar Rocco, an upscale NY Brasserie; The Parlour, an all-day coffee and cocktail lounge; and The Jade Rabbit, an Asian izakaya with 360-degree views of Rockefeller Center and Radio City. Summary: The dishwasher oversees dishwashing operations and kitchen organization, ensuring efficient cleaning of all kitchen dishes, utensils, pots, pans, and equipment. Your role is vital to the smooth operation of the restaurant, as you support both the front and back of-house teams by maintaining a clean, sanitary, and safe workspace. Responsibilities: • Efficiently wash, sanitize, and stack dishes, glassware, and utensils using industrial dishwashing equipment or by hand, including pots, pans, and other kitchen tools., • Regularly clean and maintain dishwashing equipment, ensuring it operates effectively., • Report any malfunctions or maintenance needs to the appropriate personnel promptly., • Maintain cleanliness and organization in the kitchen area by regularly removing trash and recycling, sweeping, and mopping floors, and wiping down surfaces., • Support kitchen staff by ensuring that cleaning supplies are adequately stocked., • Monitor inventory levels of cleaning supplies, dishwashing detergents, and kitchen essentials. Inform management when supplies are running low to ensure uninterrupted operations., • Adhere to all health and safety regulations and guidelines, including proper sanitation procedures, to maintain a clean and hygienic environment., • Follow safety protocols when handling kitchen equipment and cleaning chemicals., • Work closely with other kitchen staff, servers, and management to maintain open communication and contribute to a positive work environment., • Be willing to take on additional responsibilities or tasks as assigned by management to support the needs of the restaurant during peak hours or special events. Must Haves: • Previous experience in a dishwasher role, • Knowledge of dishwashing detergents, equipment, and maintenance, • Understanding of health and safety standards, • Willingness to perform occasional maintenance tasks and assist in kitchen duties as needed, • Ability to work flexible hours, including evenings, weekends, and holidays. Employment Transparency It is the Company’s policy to provide equal employment opportunities to all employees and applicants without regard to race, color, ethnicity, gender, age, religion, creed, national origin, sexual orientation, gender identity, marital status, citizenship, genetic information, veteran status, disability, or any other basis prohibited by applicable federal, state, or local law. This job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. The employer will make reasonable accommodations in compliance with the Americans with Disabilities Act of 1990. The job description will be reviewed periodically as duties and responsibilities change with business necessity. Essential and other job functions are subject to modification. Reasonable accommodations may be provided to enable individuals with disabilities to perform the essential functions. In compliance with the current Americans with Disabilities Act and state and local laws, if you have a disability and would like to request an accommodation to apply for a position, please contact Human Resources.

Job Description Job Title: Lounge Busser Location: 398 9th Ave Venue: Upscale Cocktail Lounge About Us: We are a high-end cocktail lounge offering a refined, intimate atmosphere with elevated cocktails, curated small plates, and exceptional service. Our space blends luxury hospitality with a vibrant nightlife energy, attracting a sophisticated clientele. Position Overview: We are seeking a highly motivated and detail-oriented Lounge Busser with experience in fine dining and high-end bottle service. This role is essential to maintaining the flow, cleanliness, and overall guest experience of the lounge. The ideal candidate understands the pace and standards of luxury service and works seamlessly with the front-of-house team. Key Responsibilities: • Support servers and bartenders to ensure smooth, efficient service, • Maintain cleanliness and presentation of all tables, service stations, and dining areas, • Reset tables quickly and to exacting standards, • Assist with food and beverage running, including bottle service presentations, • Ensure proper setup and breakdown of service areas before, during, and after shifts, • Anticipate service needs and proactively assist the team, • Maintain stock of glassware, utensils, napkins, and service items, • Follow all service standards and uphold the venue’s level of excellence Qualifications: • 2+ years of experience in fine dining, upscale restaurant, or high-end nightlife/bottle service environment, • Strong understanding of service flow and guest experience, • Ability to work quickly and efficiently in a high-volume, fast-paced setting, • High attention to detail and cleanliness, • Team-oriented mindset with strong communication skills, • Professional appearance and positive attitude, • Ability to lift and carry trays, glassware, and service items as needed, • Flexible schedule, including nights, weekends, and holidays Schedule: • Full-time position, • 4 days per week (evening and late-night shifts required) Compensation & Benefits: • Hourly rate plus tips, • Opportunity for growth within a dynamic hospitality group, • Staff training and development How to Apply: Please submit your resume along with a brief introduction highlighting your relevant experience. --- Join a team that delivers a seamless blend of luxury service, energy, and attention to detail in an elevated nightlife setting.