Trabajos head chef en Jersey City, New Jersey - Page 3Crear alertas

Job DescriptionBenefits: • 401(k), • 401(k) matching, • Dental insurance, • Health insurance, • Paid time off THE WHYSushi by Scratch Restaurants believes great kitchens come from great leadership. When leaders are supported, their teams thrive and that impact shows up in every guests experience. We run organized kitchens. We care about standards. We communicate clearly. We show up for our teams, day in and day out. Our culture is professional, focused, supportive and fun! We believe chefs are made through mentorship, guidance, repetition, and refinement. Everyone here is aligned toward the same goal: consistency, craft, leadership, and great hospitality. The expectation is simple: be prepared, be respectful, and lead with pride. THE ROLE: CHEF DE CUISINEThe CDC is the culinary heartbeat of the restaurant responsible for standards, leadership, execution, communication, and the development of the team. Leadership & Team Development • Lead by example with discipline, technique, professionalism, and organization, • Train, mentor, and grow cooks and sous chefs, • Maintain a culture of accountability, teamwork, and hospitality, • Give clear, constructive feedback that builds both skill and confidence, • Manage and execute all SBS recipes, systems, and service standards, • Oversee sushi rice production, sauces, fish breakdown, storage, and rotation, • Maintain consistency, precision, and flavor integrity, • Oversee prep lists, production timelines, and daily station readiness, • Manage order guides, inventory, quality control, and cost awareness, • Ensure food safety, sanitation, and DOH compliance, • Run service with calm control, clarity, and strong communication, • 68 years of professional kitchen experience, • 3+ years of kitchen management experience (Sous Chef, CDC, or equivalent), • Strong knowledge of Japanese cuisine and/or sushi fundamentals, • Proven ability to train, mentor, and lead diverse teams, • High personal and professional standards, • Clean, organized, efficient operating style, • Current ServSafe Manager (or ability to obtain before starting), • Strong attention to detail, consistency, and systems, • Calm, solutions-focused presence during prep and service, • Michelin-level or comparable high-end experience, • Experience running an omakase or sushi-forward program, • Guest-facing comfort or desire to engage guests during service, • Strong hospitality instinct and understanding of guest energy, • Jedi-level time management, communication, and organization, • Natural inclination toward teaching and elevating cooks, • Ability to balance high standards with empathy and clarity, • Curiosity about technique, ingredients, and continuous improvement BENEFITS & PERKS • 401(k) + matching, • Health, dental, and vision insurance, • PTO after 60 days, • Employee discounts, • Wellness resources

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 Line Cook transforms high-quality, unique ingredients into authentic Italian dishes through preparing, cooking and plating food items in Eataly’s exciting, high-volume, open kitchens. Reports to the Head Chef and Sous Chef Manager. • Portions, cuts, slices, dips, batters, breads, whips, beats, maintains holding temperature, fries and sautés, • Selects cuts of meat, poultry, shellfish, fish, game or vegetables to be used for frying or sautéing, • Plates menu items along with appropriate garnish, • Follows recipes and complies with portion sizes, quality standards, department rules and procedures, and Department of Health regulations, • Performs other duties as required or assignedQualifications, • 2+ years in a food preparation position, • Good knife skills and finger dexterity to use small tools and utensils adeptly, • 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, • Free family meal daily, • Discounts at Eataly, • Classes on products and Italian cuisine, • Referral bonus program, • and more!

Job DescriptionDescription: Position Title: General Manager Reports to: Director of Operations Date: May 2023 Summary Direct flow of service and ensure guest satisfaction. Supervise, train and schedule all floor staff. Confer with food preparation and other personnel to plan menus and other related activities. Contribute to the evolution of service, position in the market, and standard of excellence. Foster ownership mentality and adhere to all duties and responsibilities of the position explained below. Essential Functions 1. Interview, hire, evaluate, reward, and discipline FOH personnel and assist Chef with BOH employees, 2. Orientate, motivate, train, and educate all FOH personnel in Restaurant policies, procedures, and rules, 3. Ensure to schedule appropriately for the Restaurant in the absence of Assistant Manager, 4. Effectively supervise floor staff to ensure professional service and guest satisfaction during hours of operation., 5. Oversee all FOH supplies and hard goods orders ensuring that the Restaurant is stocked appropriately for the time of year and advise Assistant Manager on any ordering needs, 6. Educate FOH personnel in product knowledge and cultivate long-term service knowledge., 7. Build rapport with Restaurant guests and ensure an organic, enjoyable and memorable experience., 8. Ensure that all Restaurant signage is accurate and in keeping with the theme of Restaurant, 9. Responsible for keeping all signage up to date, 10. Conduct end of week inventories accurately and timely for beverage program with the assistance of Bar Manager, 11. Responsible for accurately reporting payroll on a daily basis, 12. Responsible for the end of night closeout and cash drop, 13. Maintain the Aloha database with accurate items and prices, 14. Maintain employee files., 15. Perform all daily tasks as indicated on opening and closing checklists, 16. Ultimately responsible for cleanliness and repair of Restaurant and office., 17. Attend and perform weekly Manager meetings., 18. Work closely and with all management staff., 19. Foster a culture in which customer satisfaction is the primary concern., 20. Always establish open lines of communication between FOH and BOH., 21. Establish role as a spokesperson for the Restaurant within the community and with Restaurant’s guests., 22. Become entrepreneurial in all endeavors with a view to increasing sales and guest satisfaction, 23. Maintain knowledge of local competition and general industry trends., 24. Ensure adherence to all budget line item, 25. Beverage Program a. Closely work with the Bar Manager on proper purchasing levels, delivery and storage of beverage program for the entire restaurant b. Oversee the weekly liquor, wine, beer & N/A Beverage inventory fluctuations to stay within +/-$500 Standards c. Oversee physical menus and ensure accuracy d. Oversee cleanliness of Bar, Liquor/Wine/Beer/NA Bev Storage areas 26. Group Functions: a. Work with Level III Manager and Sales team to adhere to all SOP’s for event functions 27. Financials Functions: a. Work with Level III Manager and Sales team to adhere to all SOP’s for event functions b. Maintain acceptable RSH standards following budget on: c. Labor Cost d. Controllable Expenses e. General and Administrative Expenses f. Food Cost – with the Head KM g. Beverage Cost – with D.O. h. Accomplish in due time all tasks and assignments required by the following: i. Founder/Chef/Owner ii. Director of Finance iii. Chief Operating Officer iv. Director of Operations 28. Staffing Functions: a. Improve and maintain management presence on the floor during service b. Maintain a positive and healthy working environment for all staff FOH and BOH following our Work Place Conduct SOP c. Maintain FOH and BOH staff turnover to a minimum d. Reduce or eliminate written guest complaints e. Maintain a 90% or higher over-all score on both the Bar and Dining Room Spotter’s Reports f. Maintain and practice the “Open-Door” policy – open communication g. Enforce all house rules and policies – setting an example to all staff 29. Facility Functions: a. Maintain acceptable RSH standards on: i. Upkeep and cleanliness of the restaurant ii. Line up procedures, departmental meetings iii. Inventory (Non-Food and Cutlery, Glassware, Flatware) iv. Reduce glassware and flatware breakages 30. Cuisine Functions: a. Maintain acceptable RSH standards on recipes from the prep line, kitchen cooking line and expo line plate presentation. b. Ensure flavor profiles are accurate through constant follow through on line checks Requirements: Education: Must have at least a high school diploma or GED Experience: Previous F&B experience is required with at least 2 years of Assistant Manager experience or above. Competency: • Able to work well under pressure and be self-motivated, • Good organizational, time management and sales skills, • Good communication skills—both written and verbal Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to: • Sitting, handling, eye-hand coordination, walking, standing, stooping, and kneeling., • This position may on occasion be required to assist with set up which may require the lifting, carrying, pulling or pushing of approximately 21—50 pounds.

Job Description Hill Country Barbecue Market is seeing line cooks to join our staff! Hill Country is a tribute to the traditional Central Texas barbecue experience, Southern Hospitality and the artistry of Downtown Austin. We serve freshly smoked meats every single day, along with our rotating menu of seasonal sides, specials, and desserts! We are looking for experienced line cooks to join our kitchen team. At least 1 year of kitchen experience is required, and an active food handlers license is preferred. Candidates must be able to lift at least 50 pounds, carry items up and down stairs, and thrive in a fast-paced environment. Responsibilities include: • Setup and clean-up of the kitchen, • Some prep work, • Executing recipes to the Chef’s specifications, • Maintaining an impeccably clean work station, • Take direction from Head Chef and Sous Chefs Full-Time and Part-Time positions are available. Open availability is preferred. Schedule may include daytime and nighttime shifts. To apply, please respond to this listing with your resume and a short blurb about yourself.

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation Duties and Responsibilities: • Set up the kitchen with necessary tools and equipment, • Prepare food, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Previous experience in a similar role is preferred, • ServeSafe or Food Handlers Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job DescriptionBenefits: • Flexible schedule, • Flexible Scheduling Duties and Responsibilities: • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handlers Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job Description Job Summary We are seeking a part-time Line Cook (pasta expert) to join the team at our ITALIAN restaurant We're currently offering 4 shifts a week (dinner only) from 3 pm to 10 pm on TUESDAY, WEDNESDAY, THURSDAY AND SUNDAY. Duties and Responsibilities: • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • Ability to remain calm and thrive under pressure, • Excellent time management skills

Job Description Educational Alliance brings together and partners with diverse communities in Lower Manhattan, offering individuals and families high-quality, multi-generational programs and services that enhance their well-being and socioeconomic opportunities. We are a place where everyone is welcome and where progress is powered one relationship at a time. We are proud of our legacy as a Jewish organization, and we provide high-quality, transformational services and programs to all New Yorkers through our network of community centers on Manhattan’s Lower East Side and East Village. As we have for 130 years, we offer best-in-class programming–now across 15 sites—focusing on a mix of education, health and wellness, arts and culture, and civic engagement. The Center for Recovery and Wellness takes a holistic, strengths-based approach to recovery and wellness that responds to the distinct needs of each individual. Programs include residential and outpatient addiction treatment, recovery services, prevention education, and community programming. CRW offers culturally competent, evidence-based programs and services that strengthen individuals and communities, enhance resiliency, and foster lasting recovery. We are seeking a full-time Assistant Cook to assist in the preparation and cooking of culturally diverse food in a variety of settings, ensuring that meals are prepared according to recipes and quality standards. The Assistant Cook will work Wednesday, Thursday and Friday from 1:00pm-9:00pm and Saturday and Sunday from 10:30am to 6:30pm. RESPONSIBILITIES • Assist in preparing and cooking meals according to recipes and standards., • Maintain a clean and sanitary kitchen following federal, state, and local regulations., • Ensure that all food is prepared, stored, and served hygienically and safely, following proper food handling and sanitation procedures., • Clean and maintain kitchen equipment, utensils, and work area to ensure a clean and organized kitchen environment., • Assist in inventory management by monitoring stock levels and notifying the head chef of any shortages or discrepancies., • Assist in setting up and closing down the kitchen, including cleaning and sanitizing work surfaces and equipment., • Basic knowledge of food preparation techniques and cooking methods., • Familiarity with kitchen equipment and utensils., • Understanding of food safety and sanitation protocols., • Ability to follow recipes and portion control guidelines., • Organizational skills to coordinate and assist in kitchen operations. BENEFITS • Generous PTO Policy, • Competitive Salary, • Medical & Dental Insurance, • Pension Plan, • 403b Retirement Plans, • Discount Perks for Movies, Broadway Shows, and Amusement Parks, Etc., • Free Gym Membership to our MCC FITNESS & 14TH ST Y Gym The above job description is meant to describe the general nature and level of work being performed; it is not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required for the position. EEO Info Educational Alliance is an equal opportunity employer and does not discriminate in hiring or employment on the basis of race, color, religion, sex, sexual orientation, gender identity or expression, pregnancy, age, national origin, marital status, disability status, veteran status, or any other characteristic protected by applicable federal, state, or local law. For further information about Educational Alliance, please visit Wednesday 1pm-9pm Thursday 1pm-9pm Friday 1pm-9pm Saturday 10:30am-6:30pm Sunday 10:30am-6:30pm

Job DescriptionDescription: Job Title: Fast Casual Worker Reports To: Head Chef Department: Front of House Employment Type: Hourly, Non-Exempt Pay Rate: $17.00 per hours, plus tips About José Andrés Group José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide. Position Summary José Andrés Group have always been centered around our original mission, Change the World through the Power of Food! From fast casual to fine dining and everything in between, our team members know they all play a critical role in the overall success of our brands. We're looking for dedicated Fast Casual Team Members to join our dynamic team at Mercado Little Spain! If you thrive in a fast-paced environment, love working with fresh ingredients, and take pride in creating memorable meals, we want to meet you. What we would like from you: • To be an agent of hospitality and seek every opportunity to help guests have a positive experience., • Basic knowledge of cooking techniques and knife handling., • Understanding of kitchen safety, sanitation, and food handling procedures., • Previous prep or line cook experience is a plus., • Strong attention to detail and the ability to work efficiently under pressure., • Positive attitude, strong communication skills, and a team-first mindset., • Competitive Pay with industry leading benefits, • Access to Medical, Dental, Vision, 401k, and even insurance for your pets, • 50% off food at any of our restaurants, • Flexible Schedules, • Fun, Dynamic, Innovative atmosphere, • Education Assistance/Tuition Reimbursement, • Open availability with flexibility to work some days, nights, holidays and weekends., • Ability to take direction and work in a team environment and to work calmly and effectively under pressure., • Must have problem solving abilities, be self-motivated, and organized., • Ability to physically handle knives and other sharp, heavy, or potentially dangerous items., • Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height., • Proper usage and handling of various kitchen machinery, including slicers, ovens, stoves, grinders, mixers, and other kitchen-related equipment., • This position will spend 100% of the time standing or walking., • Must be able to stand and exert well-paced mobility for up to 8 hours in length., • Regular environmental exposures to very cold (-32 degrees) and heat (+90 degrees) freezers, ovens, and water., • Be aware of exposure to conditions that could lead to minor injuries such as cuts and burns., • Must be able to exert well-paced ability to maneuver between functions occurring simultaneously., • Must be able to lift up to 15 lbs. on a regular and continuing basis., • May be required to lift trays of food or food items weighing up to 30 lbs. occasionally., • Requires grasping, writing, standing, sitting, walking, repetitive motions, and bending.

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation Duties and Responsibilities: • Prepare food and present it in an appealing manner, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management, • Maintain the kitchen with necessary tools and equipmentQualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handler’s Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Communicate efficiently and effectively with all work needs, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job DescriptionBenefits: • Competitive salary, • Employee discounts, • Flexible schedule, • Free food & snacks, • Opportunity for advancement, • Flexible Scheduling, • Competitive Compensation Duties and Responsibilities: • Create menus according to season and customer research, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handlers Certification is a plus, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job DescriptionBenefits/Perks • Flexible Scheduling, • Compensation Duties and Responsibilities: • Create cost effective menu items according to season, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handlers Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 poundsPLEASE only APPLY if you have LINE COOK EXPERIENCE working in a fast paced restaurant .

Job Description At RA Sushi, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality. Our people are our secret sauce to our success and mission of Creating Great Guest Memories. We are always looking for individuals who have what it takes to grow with us and share in our success. Position Summary: Responsible for all grilled, broiled, fried, and sautéed items prepared in the kitchen. Preparation and portioning of food items prior to cooking, such as tempura items, sauces, and grilled items. Other duties include plating and garnishing cooked items. Responsible for maintaining a sanitary kitchen workstation. Essential Functions and Responsibilities: In accordance with restaurant service and cooking procedures: • Prepares or directs preparations of all recipes in compliance with portions sizes, quality standards, department rules, policies and procedures in the Kitchen Guide and the Employee Handbook., • Prepares an extensive variety of cold and hot food items utilizing standardized recipes., • Prepares specially requested items., • Plan food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food is preserved., • Selects/utilizes knives, hand tools, utensils and equipment to portion, cut, slice, broil, roast, carve, skewer, garnish, maintain holding temperature, grill or otherwise produce food on the kitchen line., • Comply with established sanitation standards, personal hygiene, and health standards, observe proper food preparation and handling techniques as outlined in the Kitchen Guide and Employee Handbook., • Keeps Head Kitchen Chef informed of inventories., • Reports necessary equipment repair and maintenance to the Manager., • Reports any unsanitary equipment, storage/work areas and/or products to the Head Kitchen Chef., • Communicates with Lead Line Cook to facilitate customer orders efficiently and within required ticket times., • Follows all federal, state, and local laws, codes and regulations outlined by the General Manager and the Employee Handbook., • Keep work area neat, organized, and clean at all times; clean and maintain equipment used in food preparation., • Previous experience in food preparation required., • Experience in the restaurant industry is a plus., • Bilingual preferred., • A high school diploma or equivalent preferred., • Fun working environment: You will work in a caring environment where you are highly valued and will have the opportunity to continue to develop and grow., • Free shift meals: We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day., • Benefits are important: We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family. We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionJob Summary Small cafe in Passaic, NJ is seeking a talented cook to join our team. In this role, you’ll be responsible for preparing delicious meals for our customers. The ideal candidate is experienced, creative, and able to delegate tasks to kitchen staff. If you have a passion for creating meals that “wow,” we want to hear from you. Responsibilities: • Follow directions from the Owner/Head Chef and follow through with set menus, • Assist Owner/Head Chef with creating menus according to season and customer research, • Cooking of traditional Mexican and American food, • Cooking of Various Authentic International Foods as determined by the Owner/Head Chef, • Presentation of all dishes in an appealing manner, • Maintaining a clean and organized work environment., • Inventory maintenance – Requisitioning or purchasing/ordering of supplies. Maintaining optimal inventory levels and minimizing waste and implementing cost-saving strategies., • Monitoring product quality and consistency., • Follow all food safety regulations, • Motivating and fostering a positive work environmentQualifications:, • Previous cooking experience in commercial kitchen, small cafe or deli, • Knowledge of kitchen equipment and food decorating techniques, • Ability to take direction from the Owner/Head Chef, • Knowledge of cooking of authentic Mexican foods, • Strong attention to detail, • Advanced knowledge of culinary techniques and recipes, • Certification from culinary school a plus, • Knowledge of health code laws and food safety standards, • Training in food safety - ServeSafe or Food Handler’s Certification is a plus, • Inventory control skills, • Ability to handle a fast paced work environment, • Ability to multi-task, • Bilingual – Fluent verbal & written communication in both English & Spanish, • Excellent time management skills, • Strong leadership skills, • Ability to work independently and as part of a team.

Job DescriptionDescription: Job Title: Rooftop Bartender Reports To: General Manager Department: Operations - FOH Employment Type: Hourly, Non-Exempt Salary Range: $17.00 per hour plus tips (tip credit applies) About José Andrés Group José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide. Nubeluz by José Andrés is a lightbox in the sky, bringing together the Spanish word for cloud (“nube”) and for light (“luz”). Nubeluz offers modern interpretations of classic cocktails and small bites coupled with remarkable 270-degree views of the New York City skyline. Position Summary The Bartender at our restaurant plays an integral role in ensuring our guests have an exceptional dining experience. Through consistency, efficiency, and passion for the Hospitality Industry, we curate a personalized experience for each guest by following our Core Values - create a memorable service for each other and guests alike. Job Responsibilities • Work in team-oriented, fast-paced, guest-centric environment, • Precisely prepare and execute an exciting menu of handmade cocktails., • Partner with team members to serve food and beverages that exceed guests’ expectations, • Carry beverages on tray, • Accurately take food and beverage order, clear and reset tables, and polish glassware/silverware/flatware, • Comfortable holding staff education classes, • Provide friendly, attentive, and efficient service, • Deliver wine service as detailed by Management, • Ability to carry a minimum of 40 lbs. when needed, • Carry food to guests in a timely manner, speaking to the rule of threes upon delivery, • Assist in deep cleaning bar when needed, • Maintain wine/liquor/beer pars, • Follow opening, running, and closing sidework responsibilities, • Maintain and oversee all aspects of the bar including a cash drawer/POS system, customer consumption and support of your front of house and back of house teammates., • Guide guests through menu while demonstrating memorization of food and beverage menus, • Memorize and comprehend allergens within menu to aid guests in deciding correct items, • Maintain cleanliness + sanitization of bar top, bottles, and work space, • Keep track of cash drawer, providing change for staff when needed, • Collaborate with Lead Bartender in creating new cocktails, leveling up service, and developing fellow colleagues., • Participates in the R&D part of cocktails creations with the team, Head Bartender and JAG Cocktail Innovator.Requirements:, • Open availability a must: minimum of 3 days per week, including weekends and holidays, with flexibility, • Passion for hospitality, guest engagement, and serving others, • 2 - 3 years full-service, high-volume restaurant experience in a bartending position, • Ability to articulate an appealing description of every item we offer. Explain how various menu items are prepared, describing ingredients and cooking methods., • Strong understanding of communication skills to build trusting relationships with colleagues and guests, • Maintaining a positive, calm, and collected attitude at all times, under pressure and not under pressure, • A yearning to grow, learn, and be creative, • Have a strong work ethic while leading by example, • Must be able to walk up and down stairs - stand for 8 to 10 hours at a time, • A full understanding of classic cookery, wine, beer, spirits, and classic cocktails, • Previous experience with restaurant point-of-sales(POS) systems, • Culinary and/or Beverage Degree/Certification, a plus, • Knowledge of appropriate table settings and service ware., • Train current and new employees following the JAG training guidelines to achieve high performance., • Thorough knowledge of menu items and service procedures., • This position will spend 100% of the time standing or walking., • Must be able to stand and exert well-paced mobility for up to 8 hours in length., • Must be able to exert a well-paced ability to maneuver between functions occurring simultaneously., • Must be able to lift up to 15 lbs. on a regular and continuing basis., • May be required to lift trays of food or food items weighing up to 40 lbs. occasionally., • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity., • Talking and hearing occur continuously in the process of communicating with guests and employees., • Competitive compensation and performance-based bonus opportunities, • Comprehensive health & wellness benefits, • Retirement savings plans, • Employee dining discounts José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

Job DescriptionCompany Description About KIPP NYC: Founded in 1995, KIPP NYC Public Schools is a non-profit network of 18 free, public charter schools located in the Bronx, Brooklyn, and Manhattan. We partner with families and communities to create joyful, academically excellent schools where every child grows up free to create the future they want for themselves and their communities. From our first middle school, KIPP Academy in the Bronx, to today’s network of eight elementary schools, nine middle schools, and one high school, KIPP NYC provides students with engaging academics, arts, athletics, and social–emotional learning that prepare them for college, career, and beyond. Our commitment doesn’t end at graduation. Through KIPP Forward, we continue to support our alumni as they navigate college, career, and life, helping them define success on their own terms and pursue the paths that align with their goals and sense of purpose. Together, we serve more than 9,400 students, support 4,700 alumni, and employ over 1,100 dedicated team members who bring passion, expertise, and commitment to our mission every day. Job Description Position Overview: The Prep Cook, reporting directly to the Head or Sous Chef, works as part of one of our kitchen teams to serve breakfast, lunch and a snack for 350-1350 students and staff each day, depending on the campus. Experience preferred but willing to train candidates with potential. This position will abide by the strictest standards of physical and food safety, freshness and sanitation. Duties and Responsibilities: General responsibilities include (but are not limited to): • Wash and prep fresh fruits and vegetables, • Prepare salads and side dishes, • Serve meals to students and faculty with and a positive, customer-oriented attitude., • Maintain assigned workstations in a safe and sanitary condition., • Practice proper care and maintenance of all equipment., • Know product ingredients, allergy information, and preparation., • Regular, punctual attendance is essential., • Perform duties as required at catering events., • Maintain acceptable standards of personal hygiene and comply with department dress code., • Exposure to temperature variations and wet conditions., • May walk and work on uneven and slick surfaces., • Requires reaching above and below shoulder height., • Occasional repetitive hand motion., • Exposed to heat from ovens, burners and steam tables; exposed to cutting and slicing equipment and machines with moving parts; required to move heavy supplies and full pans of food weighing up to fifty (50) pounds; exposed to high noise levels from kitchen equipment and students at meals; required to wear protective clothing.Qualifications, • Fundamental understanding of sanitation and cleanliness., • Knowledge of commercial kitchen and equipment., • Requires moderate physical effort. Standing, carrying, bending, stretching, stooping, pulling, pushing, lifting of weights up to 50 lbs., • Effective communication skills, • Must be self-motivated and able to problem solve effectively., • Food Handler’s certification preferred, but not initially required., • Multi-faceted, multi-skilled, resourceful, and willing to do whatever it takes to serve high quality food to our school communities., • Model positive and healthy character traits and habits, such as being organized, consistent and understanding., • Embody a food is love attitude., • Unwavering commitment to the KIPP mission, students, families, and community., • A clear, authentic and transparent sense of strengths and areas of growth as a professional., • Desire to continuously learn and increase effectiveness as a professional; offer and receive constructive feedback. Additional Information KIPP NYC offers an hourly rate ranging from $18.00–$20.00 per hour. Hourly rates at KIPP NYC are standardized based on role level and function. Individual rates are determined through a lens of equity, taking into account relevant experience and scope of responsibilities, and are benchmarked against others in similar roles. KIPP NYC offers a generous benefits package, including, but not limited to, the following: • Robust benefits that include medical, dental, and vision., • 403(b) retirement plan with a 50% match after 6 months., • Generous Time-Off aligned with the school calendar, • Up to 12 weeks of 100% parental leave., • Bright Horizon Back-up Child and Elder care., • Employer-paid Life Insurance and Short-term / Long-term disability. This role is based in NYC and will require travel to our schools. If you relocate outside of a commutable distance or out of the state of NY, your employment will be subject to review, which may include separation from KIPP NYC. You must notify HR if you move or have plans to relocate. KIPP NYC LLC does not offer visa sponsorship or work authorization. KIPP NYC LLC is committed to creating a welcoming environment that includes employees with diverse backgrounds and experiences. We believe that enables us to better meet our mission and values while serving students and families throughout New York City. KIPP NYC LLC is an Equal Opportunity Employer. KIPP NYC LLC is committed to the principles of equal employment opportunity for all employees and applicants for employment.

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

Job 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 Kitchen Receiver is responsible for the receipt, storage and organization of all food items for the Back of House (BOH) team. Reports to the Head Chef • Receives all food items, supplies and materials, • Checks incoming merchandise against order sheets for accuracy in weight, quantity, order specifications, • Maintains inventory and delivery records for BOH and related areas as prescribed by Chef de Cuisine, • Notes all discrepancies in the daily log immediately and informs Sous Chef Manager or Chef de Cuisine, • Stores all items at proper temperatures and observes First In First Out standards, • Issues stored items to proper departmental personnel and keeps records of the release of those items, • Assists in stocking or transporting items to the proper location within the store, • Performs other duties as required or assignedQualifications, • High school diploma or equivalent, • 1+ year of kitchen experience, • Ability to lift up to 50 pounds 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

Job Description Sartiano's Mercer Hotel, 147 Mercer Street (Prince Street) Sous Chef Job Description Responsible to: Executive Chef About: Sartiano’s was born from the Tuscan heart and soul of Italy. Business leader, Restaurateur, and Lifestyle Architect Scott Sartiano introduces his latest concept, appropriately chosen after his namesake. Founded at the Mercer Hotel, New York, Sartiano’s embodies a classic modern Italian twist at the most premium level while maintaining a familiar spirit that is meant to be shared. The Cuisine: Alfred Portale will lead the culinary direction as the Chef managing Partner. The uniquely crafted menu hones in on a specialty to set the tone for the fine dining experience. Building off the foundation of offering specialized meats, Sartiano’s establishes itself as an authentic Italian restaurant. The executive chef: Chef Chris Lewnes, a Brooklyn-born Italian American, grew up surrounded by the flavors and aromas of Italian American cuisine in central New Jersey. After attending Rutgers University and earning a degree in journalism, Chris decided to embrace his love for cooking and pursue a career in the culinary arts. After graduating from the Institute of Culinary Education, in New York City, Chris took a position as Chef de Partie at Batard. Mentored by Chef Markus Glocker, he honed and developed his skills in classic French technique and gained experience cooking in fine dining. After two years at Batard, Chris was asked to join Chef Glocker as a sous chef at Keith McNally's Augustine restaurant in the Beekman Hotel. When the pandemic forced Augustine to close its doors permanently, Chris took the opportunity to take the next step in his career. He landed a job working as the Chef de Cuisine at American Brass in Long Island City. Three years later, Chris felt he was ready for a bigger role and the chance to bring his own creative vision to the table. As fate would have it, Chris was approached by Chef Alfred Portale with the exact opportunity he had been waiting for: the position of Executive Chef at Scott Sartiano's namesake restaurant, Sartiano’s in The Mercer Hotel. Chris is excited to work alongside Chef Portale, a pioneer of New American cuisine, in a legendary location, and finally get the chance to share his love for Italian American cuisine in New York. The Role Works alongside head chef 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 Chef's 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 head 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 & Disposition * 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 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 F&B, 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 Description DEPARTMENT: Back of House REPORTING INTO: Head Chef & Executive Chef PLACE OF WORK: Ambassadors Club House, 1245 Broadway, New York NY 10001 (short walk from Penn Station, Herald Square and PATH trains) JOB OVERVIEW: The Head Dishwasher/Porter is a critical position to ensure the restaurant maintains the highest standards of cleanliness, sanitation, and organization. This role ensures compliance with New York City Department of Health regulations and supports the kitchen and service teams by maintaining an efficient, safe, and pristine environment. A Supervisor Dishwasher/Porter must uphold the standards of excellence that define JKS, professional etiquette and compliance with all health and labor regulations. RATE OF PAY: $20 - $23 per hour, FLSA eligible for overtime KEY RESPONSIBILITIES: • Assist in opening and closing procedures to prepare the restaurant for service and maintain cleanliness and organization throughout., • Ensure all cleaning and sanitation procedures meet or exceed NYC Department of Health and OSHA standards., • Oversee proper handling, storage, and disposal of chemicals, waste, and recyclables., • Assist Kitchen Management in directing the work of other dishwashers and porters., • Receive packages daily, open and place in proper location., • Maintain accurate sanitation logs and ensure readiness for health inspections at all times., • Monitor dishwashing machines and cleaning equipment to ensure proper function and chemical levels., • Manage the flow of dishware, glassware, and utensils to support kitchen and service operations., • Oversee deep-cleaning schedules for kitchen equipment, storage areas, and facilities., • Ensure loading dock, storage, and back-of-house areas remain safe, clean, and organized., • Continuously clean and sanitize restroom surfaces, sinks, stalls, and mirrors., • Restock toiletries including candles, soap, paper towels, tissue, hygeine products and fragrance items., • Empty wastebaskets and hygiene bins regularly throughout shift., • Follow all DOH, OSHA and internal cleanliness standards., • Ensure wet floor signs are placed to prevent slips., • Report any health & safety issues, plumbing or facility malfunctions to management promptly for resolution. QUALIFICATIONS: • Minimum (1) year in an upscale or similar position, • Good time-management and teamwork skills, • Pride in appearance., • Warm and professional in communicating with team and guests., • Constantly strive to improve personal and professional development., • Must be able to stand or walk for extended periods of time and lift up to 50 lbs. 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. JKS Restaurants (dba: Ambassadors Clubhouse LLC) 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 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 Dishwasher ensures that the kitchen stays clean and organized. They set up dish stations and turn on dish cleaning machines. They spend their time loading and unloading dishes from dish machines, washing all pans or utensils that come into contact with food, and scraping identifiers off everything. Essential Duties and Responsibilities: * Provides support through ensuring that all of the dishes are properly washed, sanitized, and ready to be stocked on the floor with minimal breakage. Keeps dish area free of clutter and organized * Properly washes, stacks, and stores china, glassware, silverware, cookware, food service tools, and storage containers. * Maintaining the dish machine and three compartment sink, changing out the water when necessary. Properly sets chemical dilutions specified by business. * Clean, dust, sweep, mop, polish, scrub, wash, strip, and buff, the specified areas * Maintains the cleanliness of the kitchen floor and the removal of trash and recycling from the kitchen and restrooms. * Informing the Head Baker or General Manager of any cleaning supplies or tools are needed * Break down trash and boxes * Maintains the dry storage area and the organization of storage shelves * As requested by the chef or chef-delegated team members, assists in food prep and any other duties. * Completes any beginning or closing shift duties as directed by management. * Work together with other people on the team productively to ensure that the kitchen meets customer demand * Positive, work-focused attitude during the workday. Skills, Abilities and Experience: * 1+ Years’ experience in the restaurant or hospitality industry. * Excellent interpersonal and customer service skills. * Must successfully complete a restaurant training course. 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. #ZR

Job Description As a Sous Chef at Tatte, you will assist overseeing all kitchen operations at your café and are responsible for the success and growth of your kitchen team. Sous Chef may be responsible for the supervision of up to 25 employees including Zone Leaders, Cooks, Prep Cooks and Dishwashers. The individual must possess the ability to engage, inspire, and lead a strong team. A passion for amazing food made from scratch and genuine hospitality are an absolute must at Tatte. A Sous Chef is responsible for the overall kitchen execution in a fast paced, high volume environment in the absence of head chef. Scope of Responsibilities (include but are not limited to): • Oversees production and service according to established guidelines, • Adheres to recipe, portioning, and presentation standards, • Complete all daily management tasks in a timely manner, • Establish a strong understanding of our menu through daily tasting, • Coach kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards, • Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas, • Maintains inventory to stay within established guidelines while assuring that necessary product is available when needed, • Ability and desire to work a flexible schedule based on sales trends and business needs which will include days, nights, weekends and holidays, • Ability to work ten hour-plus shifts, plus ability to stand, squat or walk for extended periods of time, • Minimum of three years of culinary/kitchen management experience in a high-volume foodservice operation, • Comprehensive knowledge of food and proven passion for culinary excellence, • Understand the importance of quality product, visual presentation, efficient production, safety & sanitation, and food cost controls, • Knowledge and proficiency of Tatte’s systems, methods and processes that contribute to great execution, • Excellent communication skills with the ability to communicate professionally and effectively, • Highly organized with strong attention to detail, • Hospitality Education - A.O.S. Degree in Culinary Arts or culinary certificate and required experience, • Proficiency working with Microsoft Office – Word, Excel and Outlook, • Previous experience working with UltiPro Onboarding & Recruiting, Toast - POS System, CrunchTime and Teamworx (highly preferred), • Competitive pay (typically Sous Chef pay ranges from $75-$87k, depending on experience), • Quarterly bonus program, • Paid vacation time and sick time Immigration Reimbursement Program (after one year of full-time service) • 401(k) (with a vesting match), • Free EAP employee assistance programs, • Flexible schedule with no late nights, • Health, dental and visual insurance, • Free meals and drinks Please note that Tatte is an E-Verify employer.

Job DescriptionDescription: Job Title: Pastry Chef de Partie Reports To: Sous Chef Department: Back of House – Culinary Employment Type: Hourly, Non-Exempt Pay Rate: $22.00 - $28.00 per hour, based on experience About José Andrés Group José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide. At the Ritz-Carlton Nomad, Bazaar Meat by Chef José Andrés is a wild celebration of the carnivorous - where bold flavors, theatrical flair, and inventive techniques redefine the modern steakhouse. From perfectly grilled meats to imaginative cocktails and shareable plates, every bite is a dazzling, and delicious adventure. We are seeking dynamic hospitality professionals to join our team and support our mission to Change the World Through the Power of Food! Position Summary The Pastry Chef de Partie is a hands-on leader responsible for overseeing daily pastry operations, ensuring consistent product quality, food safety, and exceptional hospitality. This role leads the pastry station during shifts, supports team training and development, manages inventory and cleanliness standards, and responds effectively to service needs. The Pastry Chef de Partie models José Andrés Group values while fostering a positive, collaborative work environment and delivering desserts that meet the highest operational and guest experience standards. Key Responsibilities • Plan, set up, and lead pastry shifts, ensuring smooth execution of daily service and production., • Supervise the pastry station in the absence of the Head Chef or Sous Chef, maintaining quality, pace, and standards., • Delegate shift duties, assign tasks, and follow up with team members to ensure timely and accurate completion., • Train, coach, and support new team members on shift while fostering professional growth and teamwork., • React calmly and effectively to callouts, emergencies, and guest needs while maintaining exceptional hospitality., • Ensure all pastry items are prepared and served according to José Andrés Group recipes, quality standards, and health department regulations., • Monitor product quality, food safety, and operational consistency throughout each shift., • Follow inventory control procedures to minimize waste and product loss., • Maintain cleanliness, organization, and sanitation across all pastry and work areas., • Complete end-of-shift and end-of-day documentation and counts; communicate discrepancies promptly to leadership., • Support cross-functional restaurant operations as needed and remain proficient in all areas of the kitchen., • Model professionalism, integrity, punctuality, and a positive work environment for both guests and teammates., • Open schedule with flexibility (early mornings, nights, weekends, holidays)., • Minimum 2–3 years of professional pastry or kitchen experience, with leadership or station responsibility preferred., • Proven ability to run shifts, delegate tasks, and support team performance in a fast-paced environment., • Hands-on experience with pastry production, dessert execution, and maintaining consistent quality standards., • Strong knowledge of food safety, sanitation, and health department regulations., • Experience training and mentoring team members while fostering a positive, collaborative culture., • Comfortable adapting quickly to changing service needs, callouts, and guest requests., • Familiarity with inventory controls, waste reduction, and end-of-shift reporting., • Demonstrated professionalism, reliability, and commitment to hospitality excellence., • Solid pastry skills and ability to follow prep lists and recipes., • Food Handler certification (or ability to obtain)., • This position will spend 100% of the time standing or walking., • Must be able to stand and exert well-paced mobility for up to 8 hours in length., • Ability to work at a steady pace while multitasking in limited kitchen space., • Frequent exposure to heat, steam, refrigeration, and cleaning chemicals., • Continuous use of knives and kitchen equipment., • Ability to lift 30–50 lbs regularly (bags of flour/sugar, sheet trays, equipment)., • Occasional pushing or pulling of carts/equipment up to 250 lbs., • Requires repetitive motions including grasping, writing, standing, sitting, walking, repetitive motions, bending, hearing ability, and visual acuity., • Competitive hourly pay with opportunities for cross-training and advancement, • Eligible health & wellness benefits (for qualifying positions), • Employee dining and partner discounts José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

Job Description Position Overview: We are seeking a talented and driven Chef to join our team. This role is perfect for someone who is passionate about food, organization, and creativity. The Chef will be responsible for menu planning, food preparation, kitchen management, and ensuring high-quality dishes are consistently delivered. This position offers significant growth potential, with opportunities to take on leadership, training, and menu development as our business expands. ⸻ Key Responsibilities: • Prepare, cook, and present high-quality dishes consistently., • Design and update menus, introducing new and seasonal items., • Maintain cleanliness, organization, and safety standards in the kitchen., • Manage food inventory, purchasing, and waste control., • Train and mentor junior kitchen staff, promoting skill development., • Collaborate with management to maintain cost efficiency and profitability., • Ensure compliance with health, safety, and sanitation regulations., • Uphold and enhance the overall dining experience for customers. ⸻ Skills & Qualifications: • Proven experience as a Chef or strong background in culinary roles., • Knowledge of diverse cuisines and cooking techniques., • Strong leadership and team collaboration skills., • Ability to thrive in a fast-paced environment., • Excellent organizational and time-management abilities., • Creativity in food presentation and menu planning. ⸻ Growth Opportunities: • Leadership: Move into Head Chef / Kitchen Manager roles as the business grows., • Menu Development: Freedom to experiment and design new signature dishes., • Training & Development: Opportunity to build and lead a team of kitchen staff., • Business Expansion: Play a key role in scaling kitchen operations and brand reputation. ⸻ What We Offer: • Competitive pay and performance-based incentives., • Clear path for career growth and leadership roles., • Supportive team environment with respect for work-life balance., • Opportunities for creativity, innovation, and professional development.

Job Description HARTA - BAR HARTA - BAR CIMA Located steps from Bryant Park in the heart of New York City, HARTA, BAR HARTA, and BAR CIMA are immersive escapes within The Grayson Hotel that come together to create an approachable and elegant atmosphere offering both indoor and outdoor experiences. Our menus feature dishes prepared with locally sourced ingredients and flavors spanning the Western Mediterranean and beyond. Bar HARTA, a second-floor, al fresco wine terrace was inspired by the convivial wine culture of the Western Mediterranean - Spain, France, Italy - with over a dozen wines on tap and a menu of sparkling cocktails for easy, spring and summer sipping! On the rooftop, BAR CIMA welcomes guests into an intimate lounge with elevated cocktail service and breathtaking views of New York City's Empire State Building. Summary: The Sous Chef is responsible for ensuring the highest standards of culinary excellence by overseeing kitchen operations, supervising staff, and collaborating with the head chef to maintain quality. The Sous Chef contributes to the overall success of the kitchen, providing leadership in a fast-paced and dynamic culinary environment. Responsibilities: • Execute and oversee the preparation of high-quality dishes., • Coordinate and supervise kitchen staff, ensuring proper workflow and delegation., • Maintain a clean and organized kitchen environment., • Ensure consistency in food quality, presentation, and adherence to culinary standards., • Conduct regular taste tests and evaluations to maintain excellence., • Recruit, train, and mentor kitchen staff on cooking techniques, safety, and sanitation., • Foster a culture of continuous learning and development., • Oversee the timely and accurate preparation of menu items during service., • Manage inventory levels and order supplies as needed., • Implement cost-control measures to optimize kitchen expenses., • Ensure compliance with health and safety regulations., • Collaborate on special events, catering, and kitchen-related projects., • Address kitchen-related challenges promptly and effectively, • 2+ years proven experience as a Sous Chef or senior kitchen role., • Strong knowledge of culinary techniques and flavor profiles, • Timekeeping and Scheduling, • Knowledge of food safety and health regulations, • Customer-centric, • Ability to effectively handle employee relations., • Acute business & financial acumen, • Knowledge of regulatory compliance requirements with wage & hour, scheduling, etc., • Ability to thrive in a fast-paced, high-pressure kitchen environment. 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 American 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 DescriptionDescription: Sommelier Pay Rate: $16.50 per hour plus tips Company Overview José Andrés Group restaurants have always been centered around our original mission, Change the World through the Power of Food! From fast-casual to fine dining and everything in between, JAG’ers know they all play a critical role in the overall success of our brands. Position Summary The Sommelier will assist, supervise and support the overall wine program within the restaurant in partnership with JAG and Property Beverage Department leads. Assist in the introduction, education and sales of products. Support service teams through development and management of wine purchasing & storing, menu development and steps of service. • Actively perform wine service, focus on guest experience and sales. Take beverage orders; serve wine, beer, cocktails & other drinks to ensure correct service methods according to JAG standards., • Observe dining and serving areas to ensure cleanliness, proper setup and service; clean glassware, utensils & equipment. Ensure proper wine storing methods and conditions in the restaurants., • Partner with Beverage Leads, General Manager and Head Chef to develop & improve wine training program., • Regularly work to demonstrate technique & proper execution of wine service and storage., • Continually conduct research on new products and opportunities., • Maintain constant communication with local vendors and distributors to ensure wine supplies and/or to prevent wine shortage in the different markets., • Become familiar with wine control processes and used software (Excel, Micros, Compeat, etc.). Assist in the organization of wine related events & festivals in the restaurant., • Make sure proper utilization of the wine control methods at the restaurant level are kept in place and accurate., • Attend monthly beverage manager meetings to become familiar with the restaurant challenges and opportunities., • Assist in the creation and/or maintenance of opening, closing and running side work and general wine/glassware requisition and stock., • Wine certification from a recognized organization a plus, • Knowledge of Spanish wines and regions, • Must be able to speak clearly, read, write and understand English to facilitate the communication process., • Knowledge of appropriate table settings and service ware., • Thorough knowledge of menu items and service procedures., • Able to take direction, work in team environment & work calmly & effectively under pressure., • Must have problem solving abilities, be self-motivated, and organized., • This position will spend 100% of the time standing or walking, • Must be able to stand and exert well-paced mobility for up to 8 hrs. in length., • Must be able to lift up to 15 lbs. on a regular and continuing basis.

If you’re the kind of chef who leads from the front, obsesses over the details, and takes pride in building teams — you’ll fit in here. We believe chefs are made through mentorship, guidance, repetition, and refinement. Train, mentor, and grow cooks and sous chefs.

At least 2-5 years of experience as an Head Chef in a high-end restaurant or culinary establishment. The Head Chef will lead the kitchen team and help shape the culinary direction of the restaurant. Chef Jae Lee in 2019 and named after his hometown in Seoul, South Korea, is a vibrant Korean-Ame

CHEFS and Back of the House leaders. EXECUTIVE SOUS CHEF / KITCHEN MANAGER.

We are a busy downtown bar with a strong kitchen program looking for a dedicated and experienced Full Time Head Chef (95k to start, additional as position expands) to oversee our current team and help us continue to grow.

As Head Chef, you will be the culinary voice and leader of the kitchen:. A rising culinary leader ready for your first Head Chef title. This is not just another chef job — it’s a chance to:.

A new, upscale yet inviting Italian restaurant is open and thriving on Lexington Avenue — and we’re looking for a passionate, experienced Chef to join our growing team. Proven experience as a Chef in an upscale or fine dining kitchen.

As Head Chef, you will be the culinary voice and leader of the kitchen:. A rising culinary leader ready for your first Head Chef title. Sous Chef, Executive Sous, or Kitchen Manager.

Notifies Executive Chef/Head Chef of all product shortages and equipment maintenance issues. Works closely with Chefs to ensure correct preparation and delivery times are kept and food quality is maintained.

Manage production chefs, prep teams, packaging staff, and logistics personnel; Develop systems for batch production and operational scalability; Ensure food consistency and quality across multiple restaurant brands; Manage food cost, labor cost, and production efficiency.

Gecko Hospitality - - Responsibilities: Lead, inspire, and manage the kitchen team, ensuring all staff work cohesively and efficiently.Oversee food preparation, cooking, and plating to maintain the highest standards of quality, taste, and presentation.Develop, plan, and execute menu items that alig

Working under the supervision of the Senior Food Service Manager, the Head Chef is responsible for the preparation and service of meals and snacks based on a pre-established menu that aligns with nutritional guidelines. In addition to culinary responsibilities, the Head Chef plays a key leadership r

Sous Chef in a culinary-driven, well-rated restaurant or hotel.

Lead, supervise, and train pastry cooks, demi-chefs, and commis within the pastry section. Work closely with the Executive Chef and the broader culinary team to ensure seamless coordination across all kitchen operations. Pastry Sous Chef in a high-end or fast-paced establishment.

We’re looking for a prep cook who takes pride in clean, consistent production.This position focuses on daily prep and foundational kitchen work.You’ll be responsible for preparing ingredients to spec, maintaining organization, and setting the line up for service.This role requires strong

The Executive Chef supervises a staff of 30+ employees including: Chef Boulanger, Chef Charcutier, delivery drivers and all back-of-house staff. Conduct monthly sanitation inspection with Sous Chef and other Prep Kitchen Chefs. The Executive Chef must work in close partnership and maintain strong co

After years working together at New York mainstays, chefs Hanson and Nasr have established a unique mark on New York City’s restaurant scene creating buzzworthy restaurants that are founded in collaboration, professionalism, and innovation. We are currently looking for an experienced Sous Chef

Responsible for kitchen logistics when chef is absent or assisting chef when he is present (specific examples: scheduling, payroll, menu descriptions). Continually review and manage performance of all culinary staff and share feedback with chef (monitor all cooks and theirwork, coach when improvemen

As Executive Sous Chef, you’ll learn from Chef Jonathan Waxman and our CDC and Exuctive chef while mentoring line cooks. Barbuto, the West Village dining landmark created by Chef Jonathan Waxman, is seeking a Executive Sous Chef to join our leadership team. Legacy & mentorship — Barbuto

This is an opportunity for a chef to help create a food program and kitchen from the ground up, helping to define our menu from the beginning.

The Dinex Group, Chef Daniel Boulud’s internationally acclaimed restaurant group, is excited to announce the first steakhouse to its extensive profile,. Executive Pastry Chef in overseeing menu design and production for the pastry station and all aspects of food production including quality as

Someone who will continue to grow, train a high-performance team, and who will sustainably manage the BOH day to day operations as our Sous Chef.