Head chef jobs in New York

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation Duties and Responsibilities: • Prepare foods according to company specification, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Follow supervisors delegations, work well with 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, • 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 50 pounds

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation Duties and Responsibilities: • Set up the kitchen with necessary tools and equipment, • 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 Qualifications:, • Previous experience in a similar role is preferred but not required, • 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 • 5 Day same day schedule Duties and Responsibilities: • Set up the kitchen with necessary tools and equipment, • 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 Qualifications:, • Previous experience in a similar role is preferred, • Ability to remain calm and thrive under pressure, • 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 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, • 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, • 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 Handler’s 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/Perks • 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 Handler’s 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/Perks • Flexible Scheduling, • Competitive Compensation 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, • Previous experience in a similar role is preferred, • 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 Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable FOOD SERVICE OPERATIONS DIRECTORS. THIS POSITION IS NOT LOCAL. You will be living abroad on-site for the term of the contract. This is a HANDS-ON & demanding position!! All lead staff will live on site at the job location - Room, Board, & Travel Expense Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership. This job requires initiative, leadership, hands-on self-reliance, and judgment. Duties & Responsibilities: • Perform all duties toward the goal of providing excellent guest service in an efficient manner, • Develop effective schedules for the staff based on levels of business and budgetary guidelines, • Schedule and coordinate all side work for personnel, • Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation, • Maintain appearance and uniform standards, • Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation, • Work with the chef on duty in maintaining high standards of food presentation and sanitation, • Train and develop all FOH dining personnel, • Provide ongoing feedback to all service personnel concerning standards and performance, • Communicate with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation, • Frequently interact with diners for general feedback, • Ensures the dining hall is open and prepared 15 minutes prior to service, • Implements a checklist system to facilitate the dining hall throughout the day., • Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources, • Is knowledgeable of all menus and specifications, • Maintain constant follow up with dining hall standards, • Follows company standards for safety practices to minimize risk to self and others, • Responsible for daily reporting, • Effectively communicates with subordinates, co-workers, and supervisors, • Able to motivate and foster a positive work environment, • Attend related in-service training and staff meetings, • Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies, • Professionally Interact with Campers, Staff, & Parents, • Control Inventory, • Place Orders, • Project Management, • Communication, • Uphold Wolfoods Standards of Service, & Quality, • Maintain Health Department Sanitation Standards, • Manage Staff, • Client Relations, • Follow the comprehensive Wolfoods Camp Food Training Program, • Use weights and measures to properly execute recipes, • Prepare all menu items and special request events, • Follow standardized recipes, • Ensure that production is accurate in timing, quantity, quality, and plating, • Actively lead in planning, scheduling, directing, and training, • Understand the importance in cross utilization, • Understand the importance of utilizing excess production, • Estimate production needs, establishes par levels, orders adequate supplies, and maintains inventory, • Places accurate food orders ahead of time, • Ensure kitchen and equipment are maintained to health standards, • Teach and enforce safety regulations, • Specialized Food Preparation for events, • Assist in developing and tasting recipes, • Assist in planning menu, • Recommends equipment purchases, • May act as a Front of House supervisor when necessary Qualifications & Experience: • 4+ years Commercial Kitchen Experience in a Lead Role, • Minimum three professional references required with application submission, • Proficient in relevant skills relating to specific role, • Quality Driven, • Ability to Self-Motivate, • High Level Computer Literacy, • Recognize and Uphold Health Department Standards, • Able to both lead a team & take direction, • Minimum 6-day work 70-hour week, • Must live on-site in a rural setting with the possibility of shared living spaces, • Must be able to stand for long periods of time, • Must be able to lift and carry 50 pounds, • Must be able to bend, stretch, and reach for extended period of time, • Must be ServSafe Manager Certified, • Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored), • Ability to work under pressure in environments that are above/below average temperatures, • Must be able to cook from scratch, • Institutional and batch cooking experience - Highly Desired Ideal candidates are: • Looking for seasonal, summer opportunities, • Enjoy the challenge of a high-volume production kitchen and dining facility, • Embrace a teaching and learning culture, • Get excited about being a part of a team and community, • Are available to relocate for the summer season in a rustic living environment Employment Package Includes: • Competitive Pay, • Bonus System, • Room, • Board, • Transportation Expense Assistance WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Job DescriptionDescription: • FULL TIME * TUESDAY - SATURDAY* EXCELLENT BENEFITS* ELIGIBLE FOR AETNA HEALTH INSURANCE 1ST OF THE MONTH AFTER DATE OF HIRE * GREAT TEAM * Sky View Rehabilitation and Health Care Center, a 192-bed Skilled Nursing Facility located in Croton-on-Hudson, has an opening for a Full-Time Food Service Supervisor in the Dietary Department. This position is Tuesday - Saturday (Sunday and Monday off) from 12:00pm - 8:00pm. The Food Service Supervisor (FSS) reports to the Director of Food Service/Designee and the Asst. Director of Food Services. The FSS works along with the Head Chef and Lead Cooks to supervise the Food Service Workers. • Communicates with the Dietician, Food Service Director, residents & respective designated representatives, families, and other disciplines about specifics required for each resident to ensure meeting the daily and additional special Food Service needs of each resident., • Shall be responsible for preparing and maintaining all resident files on a continuous basis; diet meal information and supplement feeding lists following physician orders, all resident information changes and/or special food requests., • Shall maintain proper food handling, storage and other sanitation practices., • Read tray card and set up trays for delivery in food trucks following established time schedules with proper food items as deemed by the physician orders and resident preferences/dislikes following the prescribed diet on the tray cards and the menu extensions., • Maintain proper rotation when removing stock and discard empty cartons when taking the last item in the carton., • Working conditions include being on feet throughout shift, lifting up to 50 pounds, pushing/moving 150 pound equipment, extremes of heat and cold (-10'F to 100'f), changeable work conditions, rotation of schedules and covering for other positions if required., • Provides diet teaching to residents and respective designated representative, as well as families, as requested by the dietician or as deemed necessary., • Perform meal rounds on a daily basis to ensure resident food preferences/dislikes and dietary intake., • Follow therapeutic menu extensions which are reviewed and approved by the Dietician., • Provides In-Service Education for Food Service Personnel as needed., • Understand and utilize existing computer hardware/software and office equipment to maintain resident records accurately and print., • Performs Quality Assessment and Assurance Audits as scheduled.Requirements:, • Two or more years of experience in a Dietary Department in a hospital or nursing home facility is preferred;, • Completion of an approved sanitation course or three or more years of supervisory experience in the food service industry preferred, • The Food Service Supervisor must exhibit thorough knowledge of the operations of the department: the nutritional and special dietary needs of the patients and residents and the supervisory skills required to manage the Food Service Workers & Line Cooks by implementing all dietetic codes and policies. *Disclaimer: This is a general job summary for advertisement purposes only. A full comprehensive job description can be provided upon request or during the hiring process.

Job Description Job Details Assistant General Manager for OASES will oversee the day-to-day operations of multiple concepts within the business, including the supervision of managers and staff, financial direction and health of the business, and execute world-class-leading food, beverage and service programs. Must have a strong financial and analytical background with extensive experience in hospitality, service and wellness. Will work closely with managing partner,General Manager, head chef, and ownership to execute strategy and deliver an exceptional product and guest experience. Ideal candidate values attention to detail, is solution oriented, and consistently implements and reinforces operational standards, procedures and systems while improving existing processes/operations. Candidates must liaise with the Managing Partner and General Manager to ensure quality and consistency, while maintaining a positive floor presence that inspires exceptional hospitality and service. Essential functions include but are not limited to: • Management of all COGS, labor costs, payroll, accounts payable, employee recruitment, manager and staff development/management, • overseeing private events, guest relations, marketing, beverage program, wellness retail business, • ensuring all health codes are met and held to the highest standards Qualifications • Minimum 3-4 years experience in full service restaurant management and operations, • Drive critical path from construction until grand opening, • Proven Leadership ability and clear management succession path within hospitality, • Experience with scheduling, budgeting, and forecasting, • Knowledge and experience with various POS systems (Toast, etc.), • Building SOP and systems experience; ordering, inventory, costing, reservations, memberships, retail strategies, etc., • Ability to effectively manage a team and delegate responsibilities, • Entrepreneurial attitude and proactive approach to management, • DOH food protection certified

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

Job Description Parklife is hiring an experienced sous chef with the opportunity for advancement to head sous. Parklife's overall theme is that of a modern taqueria incorporating the flavors of the head chef's ethnicity and geographic upbringing (Persian, Texan, Mexico). Our restaurant is a high volume space (with a 4,000 sq.ft. outdoor area) that uses modern techniques (sous vide, hydrocolloids, etc) allowing us to present visually appealing food with robust flavor without cutting corners. We are always challenging ourselves to think of new or improved ways to prepare/present food and will expect the incoming sous to be involved in this approach. The expectations of working with us in a management position are as follows: -Acknowledgment of a minimum of 50 hrs/5 days per week -Certification from the Dept. of Health and Mental Hygiene -Professionalism at all times when communicating with employees, patrons and managers -Affability with fellow employees and patrons The responsibilities of the position are as follows: -Working knowledge of all stations -Inventory and ordering of dry goods and perishables -Training staff on best station management practices -Cleanliness -Technique driven -Curious and willing to assist in menu creation Salary is based on experience ($40k to $50k plus tips). This is a great opportunity for a young chef looking to broaden their palates and work in a fun atmosphere. If hired, we require proof of full vaccination from Covid-19. We look forward to hearing from you!

Job Description Parklife is hiring an experienced sous chef or current chef de cuisine to be our chef de cuisine as we head into the post pandemic era. Annual salary ranges from $65K to $75K based on experience. Parklife's overall theme is that of a modern taqueria incorporating the flavors of the head chef's ethnicity and geographic upbringing (Persian, Texan, Mexican). Our restaurant is a high volume space (with a 4,000 sq.ft. outdoor area) that uses modern techniques (sous vide, hydrocolloids, etc) allowing us to present visually appealing food with robust flavor without cutting corners. We are always challenging ourselves to think of new or improved ways to prepare/present food. The expectations of working with us in a management position are as follows: • Acknowledgment of a minimum of 50 hr/5 days per week, • 2 years experience as a manager in a kitchen, • Certification from the Dept. of Health and Mental Hygiene, • Professionalism at all times when communicating with employees, patrons and managers, • Working knowledge of all stations, • Inventory and ordering of dry goods and perishables, • Training staff on best station management practices, • Cleanliness, • Technique driven, • Ability to work with chef/owner in menu creation, • Ability to liaison with adjacent venue (littlefield) in coordination with the needs of the artists, after parties, patron orders during shows, and any catering needed for private events, • Good expediting practices, • Scheduling and delegating the kitchen staff If hired, you are required to provide proof of full vaccination from Covid-19. We look forward to meeting any and all interested persons!

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

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

Job Description Join Our Culinary Team as a Sous Chef! Are you passionate about crafting exceptional dishes and thriving in a fast-paced kitchen environment? THE HEIGHTS RESTAURANT, located in the heart of Ithaca, NY, is looking for a talented and dedicated Sous Chef to join our team. If you have a love for culinary excellence and a desire to grow in your career, this is the opportunity for you! About Us At THE HEIGHTS RESTAURANT, we pride ourselves on delivering an unforgettable dining experience. Known for our commitment to quality, creativity, and outstanding service, we’re a locally cherished establishment where every dish tells a story. Our team is driven by a shared passion for food and a dedication to excellence in every detail. What You’ll Do As our Sous Chef, you’ll play a vital role in ensuring our kitchen runs smoothly and our dishes meet the high standards our guests have come to expect. Your responsibilities will include: • Assisting the Head Chef in managing daily kitchen operations., • Overseeing food preparation to ensure consistency and quality., • Supervising and mentoring kitchen staff to maintain a productive and harmonious work environment., • Ensuring all dishes are prepared in compliance with food safety and sanitation standards., • Contributing to menu planning and recipe development., • At least 1 year of experience in a professional kitchen environment., • A strong understanding of culinary techniques, food preparation, and kitchen operations., • Leadership skills to guide and inspire your team., • Excellent organizational and time-management abilities to handle a busy kitchen. By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Menu Innovation: Working with chef Jae to bring new menu ideas to life. The Head Chef reports directly to the Owner/ Proprietor and Director of Operations. At least 2-5 years of experience as an Head Chef in a high-end restaurant or culinary establishment.

Are you a Chef in New York City exploring new opportunities, or simply keeping an open mind about the next step in your hospitality career? We’re here to support you — genuinely. CURRENT BOH / Chef OPPORTUNITIES. HEAD OF BAKERY PRODUCTION / EXECUTIVE PASTRY CHEF.

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 Lead Pastry Cook supervises and participates in the transformation of high-quality ingredients into delicious Italian pastries in accordance with Eataly’s recipes. Reports to the Head Chef and Pastry Chef • Leads the Pastry Team in the preparation of pastries, tiramisu, cannoli, cookies, brioches, gelato and other Italian desserts in accordance with Eataly’s standards, • Follows recipes and complies with portion sizes, quality standards, department rules and procedures, and Department of Health regulations, • Washes and cleans all utensils, preparation equipment and counters required for production, • Performs other duties as required or assignedQualifications, • 2+ years in a pastry preparation position, • Excellent communication skills, • Basic math and measuring skills, • Availability to work onsite with a flexible schedule often including evenings and weekends, • Ability to lift up to 50 pounds, • Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending and squatting Additional Information Benefits and Perks • Medical, Dental, Vision Insurance, • Paid Time Off, • Paid Parental Leave, • 401K with match or RRSP, • Bonus program, • Free family meal daily, • Discounts at Eataly, • Classes on products and Italian cuisine, • Referral bonus program, • and more!

Job DescriptionTitle: Platform Operations EngineerLocation: New York CityPosition: Full Time EmploymentCore Responsibilities: • Manage all Digital Infrastructure related backend systems/services currently residing on AWS Cloud including users’ access, network connectivity, Linux/Windows systems, databases, and applications management., • Deploy updates and patches to servers as well as connected client systems in off-hours maintenance windows., • Identify, troubleshoot and resolve both server and client issues by analyzing logs from all digital infrastructure components., • Set up and continue to improve monitoring/alerting matrices for all supported platforms., • Proactively review key operating matrices and status to ensure all systems are running under recommended operational conditions., • Participate in designing and implementing of mechanisms for redundancy, failover, and disaster recovery., • Develop tools and scripts to automate routine tasks., • Collaborate with NOC, DevOps, and Engineering teams to harden, streamline, and document operating processes., • Work closely with Head of Digital Infrastructure to improve operability, supportability, usability, and visibility of the digital infrastructure., • Assist in continuous improvement of operational processes for better utilization of underlying cloud resources.Requirements:, • At least 5+ years of direct working experience in operating production digital infrastructure with strong scripting and system administration skills for both Linux and Windows operating systems., • At least 3 years AWS administration experience including but not limited to OpsWorks, VPC, EC2/ECS, S3, RDS, IAM, ES and EMR services, • Working knowledge of advanced message queuing and extensible messaging and presence protocols, • Working knowledge of modern system operating tools for monitoring and centralized logging., • Experience with automation and configuration management using Chef and Ansible, • Ability to use a variety of open source technologies and integrating them with cloud services, • Experience in managing PostgreSQL, MySQL, MS SQL and NoSQL clusters, • Working knowledge for securing data and ensuring operating redundancy in cloud environment, • Ability to evaluate system and application logs, error messages, stack traces to quickly identify and solve production problems, • Understanding of best practice and data center operations in an always-up, always-available setup, • Ability to create and maintain up to date infrastructure documentation including systems, networks, databases, and their interactions, • Ability to adhere to established operations procedures and policies, • Ability to create clear steps by steps knowledge base documents for NOC to follow and resolve known issues, • Participate in 24x7 on call rotations, • Bachelor’s degree in relevant fields

Job Description SSH is a global leader in defensive cybersecurity and a pioneer of secure communications. Our solutions protect access and defend secrets when people, applications, and systems communicate. We are hiring a US Engineering Team Lead / Head of Engineering to build, lead, and scale our US engineering function. About the role This role is intentionally designed with flexibility in level. Depending on your experience and leadership depth, the position may be offered at either Engineering Team Lead or Head of Engineering level. Scope, seniority, and compensation will be aligned accordingly. You will be a hands-on technical leader with a strong consultative and customer-facing mindset. You will guide the design, implementation, and delivery of secure, scalable solutions while acting as a trusted technical authority for customers and internal teams. You will work closely with Product, Sales, Customer Success, Marketing, and with R&D and Engineering teams in Finland, ensuring strong alignment between customer needs, field learnings, and product development. What you’ll do * Lead the US engineering team with a hands-on, architecture-first approach and provide technical direction * Act as the primary technical escalation point for complex customer and field issues * Support pre-sales activities including technical discovery, solution design, and proofs of concept * Serve as a trusted technical advisor to customers deploying secure identity and access management solutions * Build strong, structured collaboration between US engineering and Finland-based R&D and engineering teams * Define and improve processes for cross-time-zone communication, documentation, and handoffs * Ensure customer requirements, field learnings, and escalation insights are clearly fed back into Product and Engineering * Promote best practices around security, reliability, and operational excellence * Foster a culture of ownership, accountability, and continuous improvement Additional scope at Head of Engineering level: * Own the long-term technical and organizational strategy for US Engineering * Scale the team, including hiring, structure, and performance management * Drive cross-regional execution and alignment across engineering functions What we’re looking for * Bachelor’s or Master’s degree in Computer Science, Information Systems, Computer Engineering, or a related field * 10+ years of experience in Linux/Unix operations, systems engineering, or security-focused infrastructure roles * 3+ years of experience leading engineering teams with a hands-on technical leadership approach * Strong background in identity and access management, authentication, authorization, or related security domains * Experience working with cloud platforms such as AWS, Azure, and GCP * Deep expertise in Unix/Linux services and protocols (TCP/IP, SSH, SFTP, DNS, LDAP, firewalls) * Proven architectural and design skills for complex, security-sensitive environments * Proficiency in scripting languages such as Shell, Python, Go, or Perl * Experience with configuration management and automation tools (Ansible, Puppet, Chef) * Familiarity with virtualization and infrastructure platforms (VMware or similar) * Strong experience working directly with customers in a consultative, customer-facing engineering role * Excellent communication skills and ability to collaborate effectively across time zones * Comfortable owning technical escalations and operating effectively in high-pressure situations Compensation For candidates based in New York, the expected compensation range for this role is: * Base salary: $130,000 – $190,000 * On-target earnings (OTE): $175,000 – $260,000 Final compensation will depend on experience, role level (Engineering Team Lead vs. Head of Engineering), scope of responsibility, and location. Work model & travel This is a remote role within the United States and requires approximately 25% travel for customer engagements, internal collaboration, and company events. Interested? Apply now to help shape and lead SSH’s US engineering function and play a key role in delivering world-class cybersecurity solutions.

Job DescriptionAbout CookUnity: Food has lost its soul to modern convenience. And with it, it has lost the power to nourish, inspire, and connect us. So in 2018, CookUnity was founded as the first-of-its-kind platform that connects the world with the source of truly great food: chefs. Today, CookUnity delivers 50 million meals a year from the industry's best chefs to homes all over the country. Fresh. Ready-to-eat. And crafted with the passion that nourishes body and soul. Unwilling to stop there, CookUnity is expanding beyond delivery to become an ever-innovating marketplace focused on our singular mission: empower Chefs to nourish the world. If that mission has you hungry in more ways than one, you've found the right job posting. The role: The Head of AI Growth Creative Studio will drive the next chapter of CookUnity's performance marketing, harnessing AI to amplify storytelling, accelerate content/creative production, and enable rapid creative testing at scale. This role reports to the Head of Growth and operates at the crossroads of strategy, creative, and technology. Creative strategy is your core: you understand audiences deeply, know what makes ads convert, you are obsessed with testing and can navigate the nuances of different formats. Working closely with the Growth Marketing team, you'll turn strategic priorities into scalable creative systems, testable concepts, and high-performing assets. You'll also architect the AI-driven workflows and production pipelines that multiply output and compress learning cycles. Responsibilities: Creative Strategy for Growth Partner with the Growth Marketing team to shape and execute creative strategies across performance channels—Meta, TV, direct mail, YouTube, email, and landing pages—ensuring every concept resonates with real customers. Develop frameworks for high-performing creative territories and connect data, testing insights, and customer behavior to new creative opportunities. Build CookUnity's AI Creative Engine: Design the end-to-end AI-assisted creative system, including workflows, prompt libraries, guardrails, asset databases, and tool stacks. Integrate AI across formats—research, image, video, motion, and sound—while maintaining quality, consistency, and brand alignment. Use AI to accelerate creation without replacing craft, from rapid prototyping to advanced experimentation. Scale Creative Production & Velocity: Oversee a pipeline capable of producing a high volume of weekly assets across UGC, motion, product, chef storytelling, and paid media formats. Blend human creativity with AI-enabled workflows to increase speed, reduce bottlenecks, and uphold quality. Build repeatable systems that transform big ideas into scalable, test-ready assets. Cross-Functional Collaboration: Work with Brand, Growth, CRM, Studio Production, Product, and Engineering to deploy AI-powered creative across campaigns, onboarding flows, lifecycle marketing, and personalization efforts. Partner with Production and Studio teams to balance AI workflows with traditional craft, and collaborate with technical teams to translate creative needs into tools and automated solutions. Drive Creative Experimentation & Performance: Collaborate with Growth Marketing to design structured testing frameworks, concept logs, and learning agendas. Develop AI-powered methodologies for testing creative variations at scale and translate performance data into actionable creative insights. Creative Quality & Brand Integrity: Maintain a high bar for taste, clarity, and craft across all assets, whether AI-assisted or human-made. Ensure CookUnity's creative expression remains chef-driven, high-quality, and emotionally resonant. Lead a Hybrid Creative Team: Mentor and develop designers, editors, AI specialists, and video producers. Foster a culture of curiosity, experimentation, high standards, and operational clarity. Qualifications: • 7+ years of experience in creative strategy or marketing leadership roles with a track record of innovation., • 2+ years of hands-on experience with generative AI and creative technology tools (e.g., Midjourney, Runway, Google Veo 3, Kling AI, ElevenLabs, Adobe Firefly, Stable Diffusion, HeyGen, N8N)., • Strong understanding of performance marketing, brand storytelling, and content operations., • Exceptional communication, presentation, and organizational skills., • Ability to translate complex technology into scalable creative systems., • Entrepreneurial mindset with comfort in fast-paced, evolving environments., • Deep curiosity for AI, creativity, and human-machine collaboration. We hope this provides valuable insight into our culture and product vision. If this excites you, we'd love to connect! Benefits 🩺 Health Insurance coverage 🌅 401k Plan 📈 We grow, you grow: Stock Options Plan granted on Day 1 🌟 Eligible for a bi-annual performance bonus ⛱ Unlimited PTO 🗓️ 5- year Sabbatical: After 5 years with CookUnity, you get a 4-week paid sabbatical 🐣 Paid Family leave 🕯 Compassionate Leave: 3-5 days each time the need arises 🥘 A generous amount of CookUnity credits to enjoy our amazing meals, added to your account, monthly 🧘🏽️‍♀️ Wellness perks: access to fitness subsidies to build a healthy lifestyle 👩🏾️‍🏫 Personalized Spanish coach 🚀 Awesome opportunity to join a company that is looking to change how we eat and how chefs work! If you're interested in this role, please submit your application, and if we think you might be a fit, we'll get in touch with you. Thank you for your time! CookUnity is an Equal Opportunity Employer. We are dedicated to creating a community of inclusion and an environment free from discrimination or harassment. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, sexual orientation, gender identity, national origin, citizenship status, protected veteran status, genetic information, or physical or mental disability. A quick note for all candidates We've recently seen an increase in recruitment scams across the industry, and we want to make sure you (and your data) stay safe while applying to CookUnity. We also want you to know that we take this seriously — sometimes, as part of our process, we may ask for a brief "proof of humanity" to confirm that we're connecting with a real person, not an impersonator. Here are a few tips to help you protect yourself and know what to expect from us: • Apply only through our official channels. All open roles are listed on our official careers page: careers.cookunity.com, • Our recruiters are real people — and easy to verify. You can always find them on LinkedIn with verified profiles. If you're unsure, feel free to reach out to us on our official LinkedIn Company Page., • We only communicate through official CookUnity channels. That means emails ending in @cookunity.com and interviews held through official company platforms (Google Meet or Zoom) — never WhatsApp, Telegram, or SMS.

Job Description We are seeking a Pastry Chef. Experienced with French Pastries & Mousse Cakes. Key Responsibilities * Recipe Development: Testing and refining existing recipes and creating new, innovative dessert dishes to enhance menus. * Decoration & Presentation: Using advanced techniques to decorate and present desserts in a visually appealing and professional manner. * Ingredient Management: Sourcing, selecting, and monitoring top-quality ingredients and supplies to ensure flavor, texture, and overall product quality. * Kitchen Operations: Overseeing the pastry section, managing preparation timing, ensuring adherence to food safety and hygiene standards, and maintaining cleanliness. * Collaboration: Working with the head chef and kitchen staff to ensure desserts complement the restaurant's overall concept and culinary vision. * Dessert Creation: Designing and preparing a wide range of desserts, including cakes, pastries, chocolates, and confections. Essential Skills • Culinary Expertise: Strong knowledge of baking processes, flavor profiles, and various pastry techniques., • Creativity & Artistic Flair: Ability to design aesthetically pleasing and delicious desserts., • Precision & Accuracy: Meticulous attention to detail in measurements and recipe execution., • Time Management: Efficiently managing tasks and meeting strict deadlines under pressure., • Organizational Skills: Effectively managing ingredients, equipment, and the pastry section., • Physical Stamina: The ability to work long hours on their feet in a kitchen environment.

Job Description Do you want to be part of the core team that is building the next one-of-a-kind tech companies that can potentially change your career's trajectory?! We are striving to build the future of AI for consumer enterprises, and our founders need your help as we are growing. Come join us and leave your mark! Our founders are looking for a highly ambitious and highly technical Head of Technology to lead the strategy, development, and integration of AI systems across all layers of the AI stack. This senior executive role requires deep technical expertise in both AI/ML and full-stack development, combined with strong leadership, strategic vision, and business acumen. They are familiar with startup environments and bridge the gap between technical teams and business stakeholders to drive innovation and deliver robust, scalable, and ethical AI-powered products. RESPONSIBILITIES • Hands-on Technical Implementation, Architecting, and Oversight, • Design and implement end-to-end systems: Guide and implement the AI-Native platform of Verneek, as well as its solution suite, fullstack: from backend infrastructure to data ingestion, model training and inference, to front-end interfaces and applications., • Architect scalable solutions: Ensure the development of robust, scalable, secure, and maintainable full-stack systems that can deploy and run AI models in production at scale., • Evaluate and select technology: Assess and recommend the use of appropriate AI frameworks (e.g., PyTorch, TensorFlow), cloud platforms (e.g., AWS, Azure), and other tools and vendors., • Enforce best practices: Drive and enforce coding standards, technical architecture patterns (e.g., microservices), and quality control mechanisms., • Strategic leadership and overall vision, • Define and execute the technology strategy: Set the vision, roadmap, and strategic priorities for how Verneek’s fullstack technologies will create business value, improve products, and drive operational efficiency., • Align with business objectives: Collaborate with senior leadership and product teams to translate business needs into technical specifications and viable AI solutions., • Team leadership and management, • Manage projects: Oversee project planning, resource allocation, and budget management to ensure successful, on-time, and high-quality delivery., • Build and mentor teams: Recruit, develop, and manage high-performing teams of Software/AI/ML engineers, full-stack developers, and MLOps specialists, and beyond., • Foster a culture of innovation while delivering quickly: Encourage experimentation, continuous learning, and adaptability to emerging technologies and trends. Requirements • Advanced hands-on technical expertise: Demonstrated hands-on expertise in both AI/ML engineering (including LLMs, computer vision, NLP, etc.) and modern full-stack development as an individual contributor., • Experience with cloud and MLOps: Proficiency with cloud environments (AWS, GCP, Azure) and scaling MLOps for model training, deployment, inference, and monitoring., • Leadership experience: Proven track record of leading and managing engineering or AI/ML teams., • Strategic thinking: Ability to develop a long-term technical vision and align it with overall product and business strategy., • Excellent internal and external communication: The ability to communicate complex technical concepts to both technical and non-technical audiences, including executive leadership and Verneek partners., • Startup Experience:. Prior track record of having helped built series of technologies at a deeply technical startup. MINIMUM QUALIFICATIONS • Bachelor’s Degree in CS/CE/AI other technical fields, • Work authorization in the USA at the time of hire At Verneek, we are very determined to build a company that promotes diversity of thought that comes from the diversity of the individuals on the team! Candidates from any gender identity, race, color, religion, sexual orientation, national origin, veteran, or disability status are highly encouraged to apply. Benefits Stellar medical, dental, vision, disability, and life insurance Daily private Chef lunch, curated to personal diets Transportation Benefits 401K matching contributions Flexible PTO Visa/Green Card Sponsorship Career growth support through sponsoring learning opportunities and mentorship About Verneek Verneek is an early-stage deep-tech AI startup, based in the NYC area, founded by a team of leading AI research scientists and backed by a group of world-renowned business and scientific luminaries. Our mission is to build the most helpful AI for anyone, anywhere, at anytime. We are obsessed with what we do and we have fun doing it. Read more about verneek here: and make sure to watch all our introductory videos and yearly recaps here: . Verneek Culture It’s often hard to put “culture” into words, perhaps you can get a visual sense of our culture here: . We all obsessively love what we do, care about each other, share all sorts of meals together, celebrate all kinds of events together, and work tirelessly with the excitement of making a difference through AI innovation. We are enjoying the journey, and going through all the ups and downs together. Although we have come a very long way in setting the foundations of our unique company, but we still have ways to go and you can help shape our culture! The core Verneek team plays a crucial role in further shaping the culture of the company moving forward. We are looking for highly ambitious and tremendously driven individuals who can take the lead in driving various aspects of the company, and help us shape its lasting impact. Annual Salary Range: [tbd]

Job Description: Director of Culinary Operations About LOS TACOS No. 1 LOS TACOS No. 1 is an expanding restaurant group with multiple locations in Manhattan serving Mexican tacos in a vibrant atmosphere. The company started after three close friends from Tijuana, Mexico and Brawley, CA realized the need for truly authentic Mexican tacos on the East Coast. The company is passionate about making every guest at LOS TACOS No. 1 feel like they have been transported to Mexico when they step into our restaurants. For more information, please visit: Who We’re Looking For LOS TACOS is searching for an experienced Director of Culinary Operations (DCO) to oversee company-wide food preparation planning, analysis, and quality control. The DCO helps assure that production meets company standards for taste, availability, yield, cost, and waste, in a complex and high-volume fast casual restaurant environment. This position will work closely with our Head of Operations, Head of Training, Head of Purchasing, Plant Manager, and Director of Finance. The optimal candidate for this position comes from a high-volume culinary background, is fluent in Spanish, and has strong data competencies using Excel, Restaurant365, and other best-in-class food service software platforms. They will balance their time about half and half between desk work (research, data analysis, production reports, cost/yield analysis, etc.) and field work (on-site quality assurance and quality control, check-ins with prep managers, etc.) The DCO will report to the Head of Operations and will directly supervise three Regional Prep Managers. Responsibilities • Develop, manage and implement high-quality culinary data systems to manage high-volume, company-wide food preparation: recipes, par levels, labor requirements, yield, waste, and more., • Leverage culinary data systems to allow leadership team to make data-based decisions related to purchasing, taste, cost, efficiency, and scalability., • Train, supervise and continually develop three Regional Prep Managers to assure they lead their teams with passion, integrity, purpose, accountability, and efficiency., • Perform weekly site visits for quality assurance and quality control purposes, liaising with Regional Prep Managers to determine areas of success, areas needing improvement, and operating challenges., • Communicate and collaborate daily with Head of Operations, Head of Training, Head of Purchasing, Plant Manager, and Director of Finance to acquire and apply company data, insights, and systems., • Help Los Tacos meet its financial, operational, and brand recognition goals through excellence in food preparation planning and execution., • Develop, maintain, and improve all preparation-related SOPs in accordance with food safety best practices and DOH regulations., • Identify training needs and develop related programs in collaboration with Head of Training to improve prep team efficiency and performance when needed. Qualifications • 5+ years of relevant experience as a Culinary Director, Director of Operations, and/or Executive Chef in high-volume food service operations with regularly increasing scope of responsibility., • Strong experience with Restaurant365 or equivalent food service ERPs (i.e. MarginEdge, Netsuite, CaterEdge, OracleERP) for inventory management, recipe development, yield and cost analysis, etc., • Fluent in verbal Spanish., • Significant capabilities in Excel for standard culinary data analysis (product mix, sales, revenue, yield, cost, forecasting, recipe development, etc.), • Significant experience in multi-unit food service, institutional food service, and/or commissary kitchen operations., • Experience mentoring, training, teaching, and supervising culinary staff and providing effective, constructive feedback., • Passion for high quality Mexican food made with integrity and authentic flavors., • Highly organized, systematic, detailed, and analytical with excellent communication, presentation, time management and facilitation skills., • Strong proficiency in all aspects of Microsoft Office Suite and other relevant, contemporary digital platforms., • Valid and up-to-date NYC DOH food handler’s certificate., • Preference for candidates with additional food safety certifications (e.g. HACCP, NYS Ag & Markets). Compensation & Benefits This position will have a total annual compensation in the range of $140-150K. In addition, this position will be eligible for the following benefits: • Health, dental, and vision insurance coverage, • Paid time off and comp days, • Transit & commuter benefits, • Free meals at all of our restaurant locations Application Process Candidates should send an email to with “Director of Culinary Operations” in the subject line with a resume and a cover letter. Qualified candidates will be contacted directly. Los Tacos #1 provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. If you require reasonable accommodation to view or apply for this position, please contact us at .

Job DescriptionBenefits/Perks • 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, • Previous experience in a similar role is preferred, • ServeSafe or Food Handlers Certification preferred, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills

Job DescriptionBenefits: • Employee discounts, • Opportunity for advancement Ideal line cook candidates will have at least 1-2 years line cook experience. This candidate should be able to grill and saut menu items to order in a fast pace setting. This position also includes cooking fresh pasta to order along with cooking meats and fish to temp. Example: rare, medium rare, medium, etc. A line cook must be able to follow house recipes, preform minor butchering and prep the menu items for service. Being able to make sauces is preferred, but not a must; we will train this candidate on how we like them done. We are a growing company and there are possibilities for advancement within the team. Interested candidates should email resume or stop into the restaurant in person to fill out applications. Job Type: Full time Job duties: • Prepare all food items as directed in a sanitary and timely manner, • Follow recipes and presentation specifications, • Operate standard kitchen equipment safety and efficiently, • Clean and maintain station while practicing good safety and sanitation, • Assist with the cleaning and organization of kitchen equipment, • Restock items as needed throughout the shift, • Adhere to all sanitation and food production codes Salary: $17-$20 per hour Must have weekend availability. Benefits/Perks • Flexible Scheduling, • Competitive Compensation Duties and Responsibilities: • Set up the kitchen with necessary tools and equipment, • 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 Qualifications:, • Previous experience in a similar role is preferred, • 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 Are you Ready to Launch Your Career? ???? Join us in our mission as a Head Cook at Camp Scully. Imagine yourself as part of an organization with a profound commitment to making a positive impact. When you choose Catholic Charities, you step into a world of endless opportunities, where your efforts collectively contribute to a brighter community. We consider it a privilege to make a meaningful difference, and we love what we do. As the Head Cook, you will play a pivotal role in individuals' lives, making a significant impact through: • Assist with the maintenance of food inventory on a daily basis, • Ensure all meals meet necessary requirements, • Coordinate meal preparation and cleaning of dining hall as necessary, • Ensure that kitchen staff are using appropriate food handling, storage, cleaning, and sanitizing procedures Head Cook Minimum Salary: $17.00 per hour Head Cook Maximum Salary: $18.00 per hour Head Cook Schedule: Sunday – Friday, 8:00am – 5:00pm, 40 hours per week Qualifications: • High School Diploma or GED, • Experience in a camp or institutional food service setting, • Experience as a cook and/or assistant chef, • Desire and ability to work with children We value work-life balance and offer some stellar benefits: • Employee Assistance Program, • Employee Discounts (movie tickets, hotels, flights, amusement parks, etc.), • Exciting referral bonuses, • Ongoing training and development, • Recognition and Awards, • Career Growth, • A collaborative team culture, • Click here for our Benefits Brochure Catholic Charities is proud to be an Equal Opportunity Employer, fostering a workplace where every individual can shine their brightest. Applicants have rights under Federal Employment Law: Family and Medical Leave Act (FMLA) Equal Employment Opportunity (EEO) Know Your Rights Employee Polygraph Protection Act (EPPA)

Job DescriptionBenefits/Perks • 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, • 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

We're looking for a talented, passionate Head Chef (or Executive Chef) to lead the kitchen at our bustling diner-style restaurant in the Stony Point, NY area! If you thrive in a fast-paced, high-volume environment, love crafting hearty, comforting classics with a modern twist, and can deliver consis

Experience as a Senior Sous Chef, Executive Sous Chef, or Head Chef in a high-volume, fast-paced environment. Sous Chef Preferred Background & Skills. Sous Chef Day-to-Day Responsibilities.

Position requires a minimum of 3+ years of sous chef experience and 5+ years of kitchen experience. Regularly conduct service team (2/day) and chef meetings (1/week. Head Chef to offer a world-class culinary experience, ensure concept vision and JAG standards are executed consistently.

Chef Thomas Keller at The French Laundry and worked as a Sous Chef at a. The Sous Chef will work closely with the Head Chef to maintain health department, food quality, and restaurant standards. Top Chef winner Buddha Lo .

Included in the Experience is a Chef introduction that outlines the RAH Head Chefs experience and thought process behind the food (1-2 minutes) as well as introductions for each course with a personal narrative (1-2 minutes) at the clients discretion. Any mess made before, during, and after the even

Head Chef) to join our team under our current Chef de Cuisine's tutelage and eventually take over the lead in our kitchen over the next few months.

Head Chef, Chef de Cuisine, or Senior Sous Chef ready to step up. You are a chef who brings both. If you’re a chef who loves bold flavors, thrives on energy, and knows how to balance creativity with execution — this role was built for you.

Need prior experience as a Sous Chef with the ability to assist the Head Chef with coaching, training, disciplining, and mediating conflicts. We’re looking for a creative and passionate sous chef to assist Executive Chef in daily operations, including mentoring and coaching, expediti

We are searching for a full time Head Chef to run the back of house operations at our Odd Sister location in Soho NYC.

An established NYC restaurant is in search of a Sous Chef!. The Sous Chef supervises and coordinates culinary production in our high-volume, open kitchen environment. This role reports to the Head Chef and manages kitchen staff to ensure consistent quality and operational excellence.

It's crucial that the chef in this role understands the importance of building and maintaining a well-trained team. The Good Fork Pub is seeking an experienced head chef eager to have some fun within the confines of our casual neighborhood setting.

Proven experience as a Head Chef or Senior Sous Chef. We are seeking an experienced and motivated Head Chef to lead the kitchen of our modern Polish restaurant-Wine Bar. Head Chef – Modern Polish Restaurant.

Focused on fried chicken, chicken wings, burgers, and Mexican food.Established and operating with strong delivery demand.Open to launching additional virtual storefronts on delivery apps.Opportunity to help build systems and scale the concept.Salary increases tied directly to performance and profita

Notifies Executive Chef/Head Chef of all product shortages and equipment maintenance issues. To control the supervision of kitchen pastry section, and to participate in the food production. Ensures proper staffing and adequate supplies for pastry section.

Head Chef) to join our team under our current Chef de Cuisine's tutelage and eventually take over the lead in our kitchen over the next few months. As the eventual head of the culinary department, you will play a pivotal role in crafting memorable dining experiences by ensuring the highest standards

Qualified Sous Chefs must be energetic, enthusiastic, and have a great attitude. At least 2 years of service experience (preferably in a Sous Chef role). This position reports to the Head Chef.

The Executive Sous Chef is responsible for executing the menu developed by a prominent Head Chef from Portugal, ensuring consistency, quality, and attention to detail at every stage of service. This is an incredible opportunity to help build a project from the ground up, under the mentorship of

Good Thanks on Orchard St, LES is looking to go to the next level with an experienced Head Chef.

Chinese, Japanese, Korean, Southeast Asian, or fusion). Growth and creative freedom within the concept. The ideal candidate has strong leadership skills, deep knowledge of Asian cuisine, and expertise in premium meat preparation, grilling, and steakhouse execution.