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We are hiring a General Manager on behalf of a boutique hotel opening a new restaurant and cafe in Clinton Hill, Brooklyn. \n \n The concept is chef-driven, with a menu rooted in Middle Eastern, Balkan, and North African cooking, serving hotel guests and the neighborhood across breakfast, lunch, and dinner. The GM will run the full operation: opening the room, building the front-of-house team, owning the P&L, and setting the service standard from day one. \n \n What we're looking for: \n\n • Currently a General Manager (this is not a step-up role for an AGM)\n, • Experience running a substantial, high-volume room; Michelin-level or otherwise acclaimed service background strongly preferred\n, • A track record of long tenure - someone who has built something and stayed with it\n, • Full P&L ownership: labor, COGS, scheduling, vendor relationships\n, • Opening experience is a plus\n, • Hands-on floor presence; this is a working GM role, not an office job\n\n \n\n • Compensation: $110,000-$140,000/year, based on experience.\n

Job Description Corner Bar is hiring Server Assistants! Corner Bar is the acclaimed restaurant from chef Ignacio Mattos at the Nine Orchard Hotel. In a warm, cosmopolitan setting that lends itself to everything from relaxed breakfasts to feasts over martinis and platters of fruits de mer, the restaurant serves generous, elegant dishes inspired by the brasserie tradition, along with a remarkable wine and spirits list. In a rave, New York Times restaurant critic Pete Wells described the restaurant's cuisine as “cooking of a very high order.” Having established itself as an essential New York City dining destination, Corner Bar recently broadened its menu to further celebrate preparations grilled over charcoal, while expanding the restaurant to include the whimsical new Dining Room. Corner Bar is open daily for breakfast, lunch, and dinner, with brunch served on the weekends. The Server Assistant will assist servers and attend to the guests of the restaurant by upholding the quality of food, beverage, and service. This position will assist with running food, clearing dishware, and setting up tables to ensure service runs smoothly. Key Focus • Assist servers and attend to guests during service., • Run guest orders to tables in an accurate and orderly manner., • Clear guest dishware and setting up tables., • Provide attentive and quality service to all guests during their dining experience. Personnel: • Ensure compliance with occupational, health, and safety standards., • Participate actively during pre-shift meeting., • Participate in restaurant service and team trainings., • Ensure consistent communication with staff members, management, and the kitchen during service., • Demonstrate ability to aid co-workers during service while successfully maintaining responsibilities. Guest Service • Provide courteous and efficient service., • Responds positively and promptly to customer concerns and complaints., • Assist servers by clearing tables, setting tables, refilling beverages and dishware, and attending to guest requests., • Run guest food orders to tables and ensure food quality of the restaurant., • Maintain a welcoming and orderly restaurant environment., • Builds relationships with repeat guests., • Completes side work according to the schedule., • Ensures consistent execution of company policies and procedures including recently created and evolving COVID guidelines. Service Standards • Act as part of the team to maintain the high standards of cleanliness and appearance throughout all areas of the restaurant both before, during and after service., • Reliably complete all assigned side work., • Follow all company policies and procedures including recently created and evolving COVID guidelines., • Demonstrate knowledge of Department of Health (DOH) standards. Company Values • Understanding that we require a positive and respectful attitude in the workplace., • Understand and strive to behave in a way that is in line with the company’s values of respect, excellence, transparency, and resilience. The full definition of these values is in our company handbook. Benefits • Medical, Dental and Vision insurance for full time employees, • Commuter Benefits, • Paid Time Off, • Discounted Gym Membership Physical Demands • The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, standing for long periods, bending, and moving intermittently during working hours. The duties of this position may change from time to time. Mattos Hospitality reserves the right to add or delete duties and responsibilities at the discretion of Mattos Hospitality or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. We are an equal opportunities employer, all applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.

Job Description A 5-star luxury hotel in Kuwait is seeking an experienced Chef de Cuisine – Pan-Asian Concept to lead its specialty kitchen operations. The ideal candidate must have strong relevant experience in Pan-Asian cuisine, preferably within a luxury hotel or high-end restaurant environment. Key Responsibilities Lead the daily kitchen operations for the Pan-Asian concept, ensuring consistency, quality, and high presentation standards Develop, review, and enhance menus, seasonal specials, and signature dishes in line with the outlet concept Ensure authentic preparation, taste, and presentation of Pan-Asian dishes Supervise, train, and motivate the kitchen brigade to maintain high culinary and service standards Monitor food quality, portion control, stock levels, wastage, and kitchen productivity Coordinate closely with the Executive Chef and F&B team to ensure smooth service operations Maintain strict food safety, hygiene, cleanliness, and HACCP standards at all times Support cost control, ordering, inventory management, and menu profitability Ensure all dishes are prepared and presented according to luxury hotel standards Requirements Must have strong relevant experience in Pan-Asian cuisine Proven experience as Chef de Cuisine, Sous Chef, or senior culinary role in a similar concept Prior experience in a 5-star luxury hotel or high-end restaurant is strongly preferred Strong knowledge of Asian cooking techniques, ingredients, sauces, presentation, and modern plating Excellent leadership, communication, and team management skills Creative, detail-oriented, and able to maintain consistency under pressure Good understanding of food cost control, kitchen hygiene, and operational standards Flexible to work according to business needs, including weekends and holidays Benefits Furnished shared accommodation, including rent and limited utilities Airline ticket allowance every 24 months of service 30 days’ annual vacation as per Kuwait Labour Law Arabic language allowance for eligible work days Local government medical insurance and workmen’s compensation Duty meals provided Complimentary nights at partner hotels within the group after 90 days of service Fitness centre and sports facilities available at staff accommodation End-of-service gratuity as per Kuwait Labour Law Uniform laundry and dry cleaning provided Overtime compensated in hours 50% discount on F&B at select outlets, with prior booking No probation period for internal transfers within the hotel group; 3 months for external hires 15 public holidays per year Monthly service charge distribution based on days worked Sick leave after 90 days of employment, based on the applicable tiered pay schedule 3 months’ termination notice, or payment in lieu 48-hour work week with 2 days off per week Annual salary review in line with hotel policy

Job Description The Whitby Hotel is looking for a passionate and talented Pastry Sous Chef to join our dynamic kitchen team. Under the direction of the Head Chef, the Pastry Sous Chef will lead and supervise the pastry team in the preparation and production of desserts, ice creams, cakes, afternoon tea items, and other pastry offerings for the restaurant, room service, and events. The Pastry Sous Chef is responsible for maintaining exceptional standards of quality and consistency while fostering a positive and professional team environment. The Pastry Sous Chef embodies Firmdale’s commitment to individuality, creativity, and genuine hospitality. This role is ideal for a passionate, driven individual who takes pride in their craft, brings fresh and creative ideas to menu development, and consistently strives to exceed our guests’ expectations. Key Responsibilities Pastry Kitchen Operations • Provides day-to-day leadership, direction, and support to the pastry team, helping to maintain a positive, collaborative, and high-performing working environment., • Oversees the daily operations of the pastry section, ensuring production is organized, efficient, and completed on time., • Maintains full command of the menu and the ingredients required, including all allergens., • Oversees mise en place, stock control, and inventory of the pastry section. Menu Development • Supports the Head Chef and kitchen team to create exquisite dishes that maintain Firmdale standards and continue to exceed our guests’ expectations. Events & Afternoon Tea • Participates in event planning meetings and develops production plans for scheduled events and afternoon tea service. Health, Safety & Food Hygiene • Maintains strict health, safety, and food hygiene standards. Requirements & Qualifications • Previous experience as a Pastry Chef or Chef de Partie within a 5-star hotel or luxury restaurant., • Knowledge of local and international desserts and the correct methods of preparation., • Demonstrated flair for producing exquisite dishes and coming up with new and exciting concepts to contribute to menu planning and seasonal changes. Knowledge & Skills • Excellent communication skills and the ability to take direction, receive feedback, and collaborate effectively with the Head Chef and wider kitchen team., • Excellent teamwork skills., • Superb attention to detail and driven by delivering exceptional standards., • A passion for pastry and desserts., • Resilience, accountability, and a commitment to consistently delivering exceptional standards. Working Conditions • Full-time, on-site role in a fast-paced luxury hotel kitchen environment., • Requires flexibility, including early mornings, evenings, weekends, and holidays., • Hands-on role with a regular presence in the pastry section. Employee Benefits • Paid Vacation, Sick, and Personal Days, • Health, Dental, Vision, and Life Insurance Plans, • Commuter Benefits, • Holiday Staff Parties and Staff Appreciation Events, • In-House Uniform Dry-Cleaning Services, • Employee Meals While on Duty, • Departmental and Company-Wide Incentive Programs

Job Description SOUS CHEF / Private Household Kitchen | New York City Full-Time | In-Person | $100,000 – $130,000 About the Opportunity A distinguished private household in New York City is seeking a talented and highly organized Sous Chef to join their culinary team. This is an exceptional opportunity for a polished culinary professional who thrives in an intimate, high-standard environment and understands the discretion, precision, and care required in private household service. The Sous Chef will work closely with the household Chef to support daily kitchen operations — from preparation and sourcing to recipe organization and select administrative responsibilities. Baking and pastry experience is a strong asset, as the role calls for the ability to prepare a range of breads, pastries, desserts, and baked goods alongside savory cuisine. Key Responsibilities Culinary Operations & Kitchen Support • Assist the Chef with daily food preparation, mise en place, cooking, and kitchen organization, • Prepare a variety of dishes and components to a refined, elevated standard, • Support menu preparation, recipe development, and execution as needed, • Maintain exceptional standards for freshness, quality, presentation, and food safety, • Organize and maintain household recipes, culinary notes, menus, and kitchen reference materials, • Work independently while taking direction from the Chef and proactively anticipating kitchen needs, • Assist with special meals, entertaining, and other culinary requirements as needed, • Maintain professionalism, discretion, and confidentiality at all times Sourcing, Procurement & Inventory • Source high-quality, seasonal ingredients throughout New York City with a deep understanding of product quality and availability, • Select the finest daily produce, meats, seafood, dairy, and specialty ingredients, • Develop and maintain strong relationships with markets, purveyors, specialty shops, and suppliers, • Procure specialty and hard-to-find ingredients as required, • Maintain accurate kitchen inventory and monitor product levels, • Ensure proper storage, labeling, rotation, and handling of all food products Administrative & Household Support • Track kitchen and household-related purchases and assist with expense reporting, • Organize receipts, invoices, and purchasing documentation, • Assist with credit card reconciliation for household and administrative expenses, • Coordinate with the Chef and household team regarding purchasing, deliveries, and operational needs Qualifications • Professional culinary experience in a high-end kitchen environment, • Hotel, luxury hospitality, elevated restaurant, or private household experience preferred, • Excellent knowledge of premium ingredients and the ability to recognize exceptional product quality, • Strong familiarity with New York City food markets, purveyors, and specialty suppliers, • Baking and/or pastry experience highly desirable, • Comfortable handling basic administrative responsibilities, including expense reporting and receipt organization, • Professional, discreet, reliable, and service-oriented demeanor, • Genuine passion for food, quality, and culinary excellence Schedule Monday–Friday, 8:00 AM–4:00 PM, with flexibility to cover for the Head Chef as needed Compensation & Benefits • Base Salary: $100,000 – $130,000, commensurate with experience, • Comprehensive benefits package including medical, dental, and vision insurance, • Paid time off and paid holidays, • Opportunities for professional growth and development

Job DescriptionDescription: Job Title: Banquet Sous Chef Location: The Ritz-Carlton New York, NoMad – New York, NY Reports To: Executive Chef / Executive Sous Chef Department: Culinary – Banquets & Events Employment Type: Full-Time, Exempt Salary Range: $70,000–$75,000 per year + Bonus Eligibility & Benefits About José Andrés Group José Andrés Group (JAG), led by Chef José Andrés, is known for creating exceptional dining experiences through culinary innovation, outstanding hospitality, and a values-driven culture. At The Ritz-Carlton New York, NoMad, JAG delivers elevated culinary experiences within a luxury hospitality environment. From intimate private gatherings and corporate meetings to weddings, receptions, and large-scale celebrations, our Banquets & Events team brings together exceptional food, thoughtful presentation, and seamless hospitality. Position Summary The Banquet Sous Chef is a hands-on culinary leader responsible for supporting the planning, preparation, and execution of banquet and event culinary operations at The Ritz-Carlton New York, NoMad. Working closely with Executive Culinary Leadership, Banquet Operations, Event Sales, and hotel partners, the Banquet Sous Chef ensures every event is executed according to established menus, Banquet Event Orders (BEOs), timelines, guest counts, and JAG culinary standards. The ideal candidate is highly organized, detail-oriented, and comfortable managing multiple events and changing priorities simultaneously. This individual brings strong banquet or high-volume culinary experience, a positive leadership style, and a passion for developing teams and delivering exceptional experiences. Key ResponsibilitiesBanquet & Event Execution • Lead culinary preparation and execution for banquets, weddings, corporate functions, receptions, private events, and special events., • Review BEOs thoroughly to understand menus, guest counts, service styles, timelines, dietary restrictions, and special requests., • Ensure all food is prepared and executed according to established recipes, portions, presentation standards, and event timelines., • Coordinate multiple events and production needs simultaneously while maintaining quality and consistency., • Oversee execution of plated dinners, buffets, receptions, passed hors d'oeuvres, chef-attended stations, and other event formats., • Maintain an active, hands-on presence during preparation, plating, and event execution., • Anticipate challenges and adjust production, timing, or team deployment as necessary., • Ensure food is delivered at the appropriate temperature and according to established service timelines.Production & Preparation, • Organize daily and weekly production based on upcoming BEOs and forecasted event volume., • Create and communicate clear prep lists and production priorities., • Establish appropriate pars and mise en place for upcoming events., • Monitor preparation, cooking, holding, plating, and service., • Ensure products meet JAG standards for flavor, freshness, quality, and presentation., • Coordinate equipment, smallwares, serving pieces, and culinary supplies required for each event., • Maintain organized production, staging, refrigeration, and storage areas., • Communicate shortages or production concerns proactively to Executive Culinary Leadership.Team Leadership & Development, • Provide daily leadership, coaching, and direction to banquet cooks and culinary team members., • Assign production and service responsibilities based on event requirements and team strengths., • Train culinary team members on recipes, preparation techniques, plating standards, sanitation, and banquet execution., • Conduct culinary briefings and communicate event-specific priorities., • Support onboarding and development of new culinary team members., • Provide timely and constructive coaching and feedback., • Foster a positive, respectful, inclusive, and accountable kitchen culture., • Lead by example with professionalism, urgency, organization, and attention to detail.BEO & Event Coordination, • Review upcoming BEOs with Culinary Leadership, Banquet Operations, and Event Sales., • Identify staffing, production, equipment, specialty product, and timing requirements in advance., • Confirm allergies, dietary restrictions, VIP requests, and customized menu requirements., • Identify discrepancies or questions regarding BEOs before production begins., • Participate in BEO meetings, tastings, and event-planning meetings as required., • Maintain awareness of last-minute changes and ensure updates are communicated clearly to the culinary team., • Ensure a seamless transition between culinary production and banquet service.Culinary Quality & Presentation, • Taste and inspect food throughout preparation and service., • Maintain consistency in recipes, portions, cooking techniques, and presentation., • Monitor plating to ensure consistency across large guest counts., • Maintain the same level of quality and attention to detail regardless of event size., • Monitor buffet, reception, and action-station presentation throughout events., • Support client tastings, customized menus, VIP events, and special culinary requests., • Assist Executive Culinary Leadership with seasonal banquet menus and new event offerings.Inventory & Cost Control, • Assist with ordering and maintaining appropriate banquet food and supply pars., • Monitor product utilization, yields, portion control, and waste., • Ensure production quantities align with guaranteed guest counts and event requirements., • Maintain proper FIFO rotation, labeling, dating, and storage., • Communicate shortages, spoilage, excessive waste, and unusual product usage promptly., • Assist with inventory counts as assigned., • Support food-cost objectives through responsible preparation, portioning, and product utilization.Food Safety & Sanitation, • Maintain exceptional cleanliness, organization, and sanitation throughout banquet culinary areas., • Ensure compliance with NYC Department of Health requirements, JAG standards, and property food-safety procedures., • Monitor food temperatures throughout preparation, holding, transportation, and service., • Ensure proper cooling, storage, labeling, and dating procedures., • Reinforce allergen awareness and cross-contamination prevention., • Ensure dietary restrictions and food allergies are handled accurately and safely., • Maintain inspection readiness at all times., • Identify and address food-safety or sanitation concerns immediately.Collaboration & Communication, • Partner closely with Executive Culinary Leadership, Banquet Operations, Event Sales, and FOH leadership., • Maintain clear communication regarding event timing, menus, guest counts, and last-minute changes., • Coordinate with banquet service teams to ensure proper pacing and food delivery., • Build strong working relationships with Ritz-Carlton hotel partners and departments., • Participate in BEO meetings, operational meetings, tastings, and post-event reviews., • Support other JAG culinary operations within the property when business needs require., • Represent José Andrés Group professionally in interactions with clients, guests, and hotel partners.Requirements:What We're Looking For, • 3+ years of professional culinary experience with progressive leadership responsibility., • Previous Banquet Sous Chef, Sous Chef, Junior Sous Chef, Chef de Partie, or comparable culinary leadership experience preferred., • Luxury hotel, banquet, catering, high-volume events, or large-scale culinary production experience strongly preferred., • Experience reading and executing from BEOs and detailed event specifications., • Experience with plated events, buffets, receptions, action stations, and high-volume functions., • Strong culinary fundamentals, knife skills, and production knowledge., • Ability to organize and execute multiple events simultaneously., • Strong understanding of production planning, portion control, yields, inventory, and food cost., • Proven ability to train, coach, and motivate culinary team members., • Exceptional attention to detail and presentation., • Strong organizational, communication, and time-management skills., • Ability to remain composed and solution-oriented during high-volume events and changing timelines., • Positive attitude, strong work ethic, and hands-on leadership style., • Genuine eagerness to learn, grow, and continue developing as a culinary leader., • Strong understanding of food safety, sanitation, and allergen procedures., • NYC Food Protection Certificate or ability to obtain required certification., • Flexible availability, including early mornings, evenings, weekends, holidays, and extended hours based on event schedules.Success in This Role Success as Banquet Sous Chef will be demonstrated through: • Consistent execution of high-quality banquet and event cuisine., • Accurate execution of BEOs, guest counts, dietary requirements, and event timelines., • Strong organization and preparedness across multiple simultaneous events., • Consistent food quality, temperature, portioning, and presentation., • Effective leadership and development of the banquet culinary team., • Strong food-cost, portion-control, and waste-management practices., • Excellent sanitation and food-safety standards., • Seamless collaboration between Culinary, Banquet Operations, Event Sales, and Ritz-Carlton partners., • Positive contribution to the culinary culture and overall guest experience.In Return, We Offer You, • Competitive base salary of $70,000–$75,000 per year, • Performance-based bonus eligibility, • Comprehensive health & wellness benefits, • Retirement savings opportunities, • Paid time off, • Employee dining and partner discounts, • Culinary training, mentorship, and professional development, • Career advancement opportunities throughout José Andrés Group, • Experience working within a luxury hotel and high-volume events environment, • The opportunity to execute exceptional events alongside experienced culinary and hospitality teamsEqual Opportunity Employer José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

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

Job Description Corner Bar is hiring servers! Corner Bar is the acclaimed restaurant from chef Ignacio Mattos at the Nine Orchard Hotel. In a warm, cosmopolitan setting that lends itself to everything from relaxed breakfasts to feasts over martinis and platters of fruits de mer, the restaurant serves generous, elegant dishes inspired by the brasserie tradition, along with a remarkable wine and spirits list. In a rave, New York Times restaurant critic Pete Wells described the restaurant's cuisine as “cooking of a very high order.” Having established itself as an essential New York City dining destination, Corner Bar recently broadened its menu to further celebrate preparations grilled over charcoal, while expanding the restaurant to include the whimsical new Dining Room. Corner Bar is open daily for breakfast, lunch, and dinner, with brunch served on the weekends. The Server will serve the guests while upholding the quality of food, beverage, and service. This person will ensure food and beverage service runs smoothly and that guests have pleasurable dining experiences. Key Focus • Taking guest orders in an accurate and orderly manner., • Making educated menu recommendations to guests., • Ensure all food and beverage orders are fulfilled and uphold quality., • Provide attentive and quality service to all guests during their experience. Personnel • Ensure compliance with occupational, health, and safety standards., • Participate actively during pre-shift meetings., • Participate in restaurant service and team trainings., • Ensure consistent communication with staff members, management, and the kitchen during service., • Demonstrate ability to aid co-workers during service while successfully maintaining responsibilities. Guest Service • Ensures all guests consistently receive courteous and efficient service., • Responds positively and promptly to customer concerns and complaints., • Maintains guest satisfaction by monitoring and evaluating food beverage and service offerings., • Communicating any food allergy or special nutrition needs to kitchen staff., • Maintain a welcoming and orderly restaurant environment., • Builds relationships with repeat guests. . Service Standards • Act as part of the team to maintain the high standards of cleanliness and appearance throughout all areas of the restaurant both before, during and after service., • Reliably complete all assigned side work., • Follow all company policies and procedures, • Demonstrate knowledge of Department of Health (DOH) standards. Company Values • Understanding that we require a positive and respectful attitude in the workplace., • Understand and strive to behave in a way that is in line with the company’s values of respect, excellence, transparency, and resilience. The full definition of these values is in our company handbook. Benefits • Medical, Dental and Vision insurance for full time employees, • Commuter Benefits, • Paid Time Off, • Discounted Gym Membership Physical Demands • The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, standing for long periods, bending, and moving intermittently during working hours. The duties of this position may change from time to time. Mattos Hospitality reserves the right to add or delete duties and responsibilities at the discretion of Mattos Hospitality or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. We are an equal opportunities employer, all applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.

Job Description Sous Chef - Full Time Northern Jersey Shore , NJ Join a premier beachfront brasserie on the New Jersey Shore as a Sous Chef and become an integral part of our culinary leadership team. Our chef-driven, European-inspired concept focuses on locally caught seafood and an elevated all-day menu, alongside a craft cocktail program. Enjoy the vibrant atmosphere of indoor-outdoor dining, private events, and a lively beach bar, making this a dynamic and rewarding kitchen environment. Key Responsibilities • Lead daily kitchen operations and brigade across all stations and service periods., • Drive consistency across a seasonally evolving, chef-crafted menu program., • Oversee the locally sourced seafood and raw bar program., • Manage weekend brunch production alongside à la carte and prix fixe service., • Collaborate with the bar team on food and cocktail menu alignment., • Manage food cost, ordering, and inventory efficiently., • Coordinate event and beach bar kitchen output., • Develop and mentor the culinary team to foster growth and skill enhancement. Requirements • 5–7+ years of progressive culinary experience; Sous Chef or Senior CDP title is required., • Background in upscale or fine dining; hotel, resort, inn, or waterfront experience preferred., • Proficient in classical kitchen techniques: stocks, sauces, seafood fabrication, and raw bar preparation., • Experience across multiple service periods: dinner, brunch, prix fixe, and events., • ServSafe certification preferred; a culinary degree is a plus. Compensation • $75,000–$85,000 base salary plus performance bonus., • Comprehensive medical, dental, and vision benefits., • Paid Time Off (PTO) for work-life balance. Why You'll Love Working Here • Be part of a passionate culinary team in a vibrant, beachfront setting., • Opportunities for professional growth and development within a dynamic environment., • Engage with a diverse clientele and contribute to exciting culinary experiences. Join the Team If you're ready to elevate your culinary career and lead a talented kitchen team, we encourage you to apply today!

Job Description Job Title: Sous Chef Department: Kitchen Reports To: Executive Chef Role Summary 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., • The ability to perform other tasks or projects as assigned by hotel management and staff. QUALIFICATIONS and REQUIREMENTS: • 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., • Ability to taste all foods to assure correct preparation. PHYSICAL REQUIREMENTS 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 Description Join the talented team of L'Amico by Chef Laurent Tourondel. Located within the kitchens of LTH at the Eventi Hotel, we are a dynamic and talented group of professionals who love food and strive to provide the very best seasonal dishes to our guests. We are looking for a dedicated cook to join our kitchen team at night working the pasta station! All our pasta is made in house and L'amico offers a varied menu of made to order Italian dishes. Our open kitchen uses wood ovens to prepare dishes in the view of our guests. Additional hours/shifts are potentially available for the right candidate during the week at a different station or venue in our operation. Under the direction of famed Chef Laurent Tourondel, you will have the opportunity to grow and learn from some of the finest culinary professionals in the city. Our kitchen offers both exciting challenges and rewards! Also check out the Eventi Hotel, along with our sister restaurant the Vine and Second., our event venue. Featuring an American menu with Italian influences, L’Amico honors the food of both Executive Chef Laurent Tourondel’s past and present – inspired by both his upbringing in the European countryside, and a career spent reimagining and redefining “American” cooking and classics.

Job Description Butler Hospitality operates the Food and Beverage Departments within our partner hotels throughout the USA, Great locations and conveniently located! We are looking for talented Sous Chef to join our growing teams! WHY BUTLER! • Competitive Salary!, • Health, Dental benefits, Vision and a 401k plan match, • Flexible Scheduling, • Provided breakfast, lunch, and dinner shift meals, • Culinary uniforms, • Growth and development opportunities. RUN THE SHOW: • Give restaurant daily recap to the corporate chef about operations, • Ensure that inventory is properly stored, and the product is rotated, • Cross-train all staff to clean, organized their station, and taste their dishes, • Maintain the food standards and execute them consistently with the culinary team IDEAL CANDIDATE • 2-3 years of Food & Beverage experience preferred, • A well-groomed appearance., • Worked in a fast-paced, busy environment with minimal supervision ABOUT BUTLER Butler Hospitality was founded in 2017 to modernize the hospitality industry. The Company uses a hub and spoke model to acquire and monetize rooms through our digital platform. Butler delivers high quality food and services to hotel guests agnostic of brand, management company or ownership groups. Butler is VC-backed with $50 million+ of funding. The Company is growing rapidly and quickly expanding its footprint across the nation. The above is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities or physical requirements. Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Powered by JazzHR 1dCWF7Vg6k

Job Description Butler Hospitality operates the Food and Beverage Departments within our partner hotels throughout the USA, Great locations and conveniently located! We are looking for talented Sous Chef to join our growing teams! WHY BUTLER! • Competitive Salary!, • Health, Dental benefits, Vision and a 401k plan match, • Flexible Scheduling, • Provided breakfast, lunch, and dinner shift meals, • Culinary uniforms, • Growth and development opportunities. RUN THE SHOW: • Give restaurant daily recap to the corporate chef about operations, • Ensure that inventory is properly stored, and the product is rotated, • Cross-train all staff to clean, organized their station, and taste their dishes, • Maintain the food standards and execute them consistently with the culinary team IDEAL CANDIDATE • 2-3 years of Food & Beverage experience preferred, • A well-groomed appearance., • Worked in a fast-paced, busy environment with minimal supervision ABOUT BUTLER Butler Hospitality was founded in 2017 to modernize the hospitality industry. The Company uses a hub and spoke model to acquire and monetize rooms through our digital platform. Butler delivers high quality food and services to hotel guests agnostic of brand, management company or ownership groups. Butler is VC-backed with $50 million+ of funding. The Company is growing rapidly and quickly expanding its footprint across the nation. The above is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities or physical requirements. Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Powered by JazzHR vPMuEmXGud

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

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

Job DescriptionJoin the Laurent Tourondel Hospitality team and help to oversee the pastry outlet that includes L'Amico Restaurant, The Vine, and Second. Event Space at Eventi hotel with the opening of a new concept slated for April, 2021. This is an opportunity to join a team for creative and forward thinking professionally led by renowned chef Laurent Tourondel. This position will assist the Executive Pastry Chef to manage this faced paced, seasonal, quality focused operation. He/She will also be in direct contact with Chef Laurent Tourondel and LTH Executive Chef. As our operation grows, we also adapt to the current state requiring masks, temperature checks, social distancing, etc. This is the perfect time to take your career to the next step and help bring our kitchens to the next level. Job duties:-Manage the entire pastry menu at new concept (at full capacity, about 10 items) with assistance from the Exec Pastry Chef and pastry staff -Responsible for treating all co-workers in a respectful manner; -Responsible for communicating openly and thoroughly with the Executive Team; -Responsible for clearly communicating schedule requests or obtaining proper approval for all shift changes and for being appropriately dressed and ready to work at the scheduled time; -Help manage the porter and dishwashing crew Responsible for treating all co-workers in a respectful manner; Responsible for communicating openly and thoroughly with the Executive Team; Responsible for clearly communicating schedule requests or obtaining proper approval for all shift changes and for being appropriately dressed and ready to work at the scheduled time; Responsible for adherence to all LTH recipes (except for guests’ allergies), policies, and procedures; Responsible for having thorough knowledge of and for being able to accurately and attractively describe all food and recipes; Responsible for having thorough knowledge of LTH, its origin, and philosophy and enthusiastically offering to share that knowledge with all guests; Offer ideas for all specials ideas and help establish recipes weekly for approval and implementation; Responsible to establish proper prep lists for the prep cooks, pasta prep and butchers as well as supervising the cooking process on the line; Conduct daily line check to control food quality, quantities and assess the work of all line cooks Review daily staffing to insure appropriate level ready for service; Attend the daily pre-shifts with front of house to present daily specials; Hold regular BOH pre-shifts to go over the happenings at LTH, menu changes and other matters Attend all Chefs meeting; Properly submit food order requests and place orders according to pars, business level and upcoming needs; Use approved ordering system (food) and PO’s requirements (non-food) for all orders; Review the weekly schedule with the Chef de Cuisine for the cooks and prep-cooks for the kitchen your are responsible for, so schedule can be posted no later than the Friday before schedule comes into effect; Review employees time cards for payroll processing, including break compliance, missing clock in. Address any issues appropriately; Responsible that the kitchen is following the health department guidelines to insure proper sanitation and an A rating during health inspections;

Job Description Job Summary: Scarpetta Nomad is seeking a skilled Pastry Sous Chef to join our team in New York. The Pastry Sous Chef will assist in the preparation and production of high-quality pastries, desserts, and baked goods. Qualifications: • Proven experience working as a Pastry Chef or Pastry Sous Chef, • Strong knowledge of pastry techniques, ingredients, and flavors, • Ability to manage and lead a team effectively, • Excellent organizational and time-management skills, • Creativity and passion for creating visually appealing and delicious pastries Responsibilities: • Assist in planning, preparing, and executing a variety of pastries, desserts, and baked goods, • Oversee the pastry kitchen operations and ensure quality and consistency in all products, • Train and mentor pastry team members, • Maintain inventory of ingredients and supplies, • Ensure compliance with food safety and sanitation regulations Additional Requirements: • Culinary degree or relevant certification is a plus, • Flexibility to work evenings, weekends, and holidays, • Ability to work in a fast-paced environment and meet deadlines LDV is a boutique hospitality group that creates authentic and unique restaurant and cocktail bar experiences across the country, both independently and for iconic hotels, inspired by La Dolce Vita, "The Good Life." The mission of LDV is to channel our passion for genuine hospitality into creating charming restaurant and bar experiences. Through our F&B offerings, we bring La Dolce Vita, "The Good Life," to our guests by curating an ambiance of effortless elegance. These experiences elevate and define a true sense of place for our hotel partners. We achieve this with our team of extraordinary people, culinary integrity, and excellence in service.

Job Description SERVER Full Time/ Part Time Reports To: General Manager The Place: 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 Role: We are looking for a server that will uplift the dining experience for our guests and enrich the team. Candidates must possess excellent food and beverage knowledge alongside superior customer service skills which reflect the Sartianos standards and spirit. Qualifications & Disposition: • Must have a minimum 2 years experience, • Flexible schedule based on the needs of Sartianos, their programming, and peak times, • Passion and knowledge for food & beverage operations, • Ability to build tasteful and respectful relationships with guests, • Professional, tactful, and well-versed in conflict resolution, • Ability to understand and follow written and verbal instructions, • Ability to multitask and work in a fast-paced environment, • Able to handle money accurately and operate a point-of-sale system Benefits: • Medical, Dental, Vision insurance, • 401(k) with employer match, • Paid Time Off, • Commuter Benefits, • Daily family meal, • On-going food and beverage education Physical Demands: The physical demands described here are representative of those that are to be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to walk. The employee is occasionally required to climb or balance and stoop, kneel, crouch. The employee must regularly lift and /or move up to 25 pounds, frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 10 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and ability to adjust focus. *The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job. Bond Hospitality and Mercer 1, LLC (DBA: Sartiano’s) is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

Job Description In Room Dining Server Reports To: Restaurant F&B Manager The Place: Nestled in the heart of SoHo at The Mercer, Sartiano’s combines Italian heritage and fare with a modern fine dining experience. Sartiano’s was created by prominent lifestyle architect, Scott Sartiano, with culinary direction from three-time James Beard award winner Chef Alfred Portale. The 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 Role: The In-Room Dining Server will be responsible for providing a clean and pleasant dining experience for guests staying in the hotel. They will collect and deliver food and beverage orders courteously and efficiently. We are looking for someone available Saturday and Sunday 3:00 PM To 11:00 PM. Responsibilities: • Order Taking: Answer IRD phone/tablet, take detailed food/drink orders, note allergies/restrictions., • Delivery: Deliver orders to guest rooms promptly, courteously, and accurately., • Guest Interaction: Greet guests, answer menu questions, ensure satisfaction., • Setup & Service: Set up tables/trays according to standards., • Payment Processing: Record transactions, handle payments using Toast POS systems., • Coordination: Communicate with the kitchen regarding orders, availability, and special requests., • Maintenance: Clean work areas, restock supplies, perform opening/closing duties. Qualifications & Disposition: • Must have a minimum of 1-year of In room dining experience in luxury hotel environment, • Must be available to work AM shifts - Monday-Thursday 7:00 Am To 12:00 PM, • Passion for food and beverage operations, • Ability to maintain a positive and professional demeanor at all tines, • Flexible schedule based on the needs of Sartianos, their programming, and peak times, • Ability to understand and follow written and verbal instructions, • Ability to prioritize and work in a fast-paced environment Benefits: • Medical, Dental, Vision insurance, • 401(k) with employer match, • Paid Time Off, • Commuter Benefits, • Daily family meal, • On-going food and beverage education 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.

Executive Personal Assistant A global venture capital / multi-family office is seeking an exceptional Executive Personal Assistant to support the President and Principal. This is a unique opportunity for a career assistant who thrives in a fast-moving, international, intellectually rigorous environment. The EA will be indispensable in helping them manage time, communication, and logistics across multiple time zones and business interests. The scope of the role will also handle a lot of Personal Assistant tasks, office management, and catering requests. • Schedule & Location: Midtown East (near Central Park), New York, NY., • Work Arrangement: Hybrid - 4 days in-office / 1 day remote weekly. Fully remote during the final two weeks of August and the final two weeks of December., • Hours: 8:30 AM – 5:30 PM / 9:00 AM – 6:00 PM schedule, combined with an off-hours responsiveness mindset to support fluid international travel schedules. Compensation & Benefits: • Base Salary commensurate with experience: $150K – $225K base + discretionary bonus, • 100% employer-paid health benefits, 401(k) – no match currently, 3 weeks paid vacation, and complimentary lunches a few days per week. Key Responsibilities • Expertly manage complex, ever-changing calendars across global time zones (true “time-zone ninja”)., • Order and track office supplies, snacks, beverages, vendors, catering, working with the chef for meals, etc., • Maintain absolute command of executive priorities and ensure both principals are operating at peak efficiency., • Serve as the gatekeeper, liaison, and first point of contact for internal and external stakeholders across the globe., • Provide polished, impeccable communication on behalf of the principals., • Coordinate highly complex, multi-city global travel including flights, hotels, visas, ground transport, and meeting logistics., • Understand and anticipate personal preferences (hotel types, amenities, dining preferences, etc.)., • Proactively confirm all details—e.g., call ahead to ensure rooms are ready, amenities placed, and contingencies prepared., • Manage confidential documents and information with absolute discretion., • Support across multiple businesses and entities with differing demands., • Utilize AI tools to streamline workflows; willingness and curiosity to continually improve systems., • Support personal matters as trust builds, where professional and personal domains naturally overlap. Everything from haircuts to personal travel to doctor’s appointments., • Contribute to a positive, polished, and professional office environment., • Align seamlessly with the principals' high standards, high expectations, and need for excellence., • Qualifications, • 10+ years of senior level Executive Personal Assistant experience, ideally in venture capital, hedge funds, private equity, family office, or similar environments., • Proven success supporting highly demanding executives with global schedules., • Impeccable discretion and confidentiality., • Experience coordinating international travel and visas., • Mastery of MS Outlook, Slack, and an interest in learning or using AI productivity tools., • High EQ, judgment, and interpersonal maturity., • Polished written and verbal communication; strong client-service instincts, • Degree required Please submit your resume to apply! You can use WorkGrades to collect and manage your references for free and share them with us or anyone else you choose by visiting _. Candidates with references are always preferred by our clients. Now is the most important time to stand out from the crowd. We suggest that you ensure you have updated your LinkedIn profile and that you start collecting your references early.

People • Manage everyday activity, plan and assign work ensuring you always have the right staffing numbers, • Develop your team and improve their performance through coaching and feedback, and create performance and development goals for colleagues, • Train colleagues to make sure they deliver with compliance and to the standards we expect, • Recommend or initiate any HR elated actions where needed Guest Experience • Make sure all food and beverage equipment is in operational condition and regularly cleaned, • Make sure all food and beverage facilities including banquet/convention spaces are clean and properly stocked to anticipated business volume. Notify engineering immediately of any maintenance and repair needs, • •Establish and achieve quality and guest satisfaction goals. Help guests with their requests and complaints - making sure you maintain a high level of guest satisfaction Responsible Business • Manage hotel food and beverage marketing programmes and participate in and maintain system-wide food and beverage marketing programmes and promotions, • Keep an eye on competitor activity/industry innovation. Review and approve menu design and concepts with the Executive Chef, • Make sure food and drinks are secure and stored safely - always keep stock replenished to minimize waste, • Handle food and beverage inventory procedures. Determine minimum and maximum stocks for all food, beverage, material, and equipment, • Other ad-hoc duties - unexpected moments when we have to pull together to get a task done Financial • Help prepare the hotel’s annual budget and the setting of departmental goals, • Monitor budget and control expenses with a focus on food, beverage and labor costs, • Working with the catering office, identify additional sales opportunities to enhance revenue, • Drive promotions that deliver great dining experiences for guests at a good value, • Make sure credit and financial transactions are handled in a secure manner Accountabilities This is a management food and beverage position in the hotel. Supervising a large number of team members in one or two food and beverage outlets, kitchens, and may include banquet facilities that cater to 500 people or less. May oversee one or more subordinate managers or supervisors. What we need from you • Some college and/or advanced training in food and beverage management, • 2 years of related experience, including supervisory experience in a unionized environment, or an equivalent combination of education and experience, • Bachelor’s degree / higher education qualification in Hotel Management, culinary arts, or related field preferred, • Must speak local language, • Alcohol awareness certification and/or food service permit or valid health/food handler card, as required by local law We genuinely care about people, and we show this through living out our promise of True Hospitality each and every day. It’s what connects every colleague in all IHG® hotels. Each IHG® hotel brand delivers True Hospitality in their own way, and at the heart of it all are specific, core service skills. • True Attitude: being caring, wanting to make a positive difference, and building genuine connections with guests, • True Confidence: having the knowledge and skills to perform your role, and giving guests the confidence that they can trust you, to help and support them during their stay, • True Listening: focusing on what your guest is saying, picking up on body language that is often overlooked, and understanding what the guest wants and needs, • True Responsiveness: is about providing guests with what they need, and doing so in a timely and caring manner There’s so much more to the job than we can capture here. It’s simply about creating great experiences, doing the right thing, and understanding people. Join us, and you’ll become part of the global IHG family – and like all families, all our individual team members share some winning characteristics. As a team, we work better together – we trust and support each other, we do the right thing, and we welcome different perspectives. You need to show us you care: that you notice the little things that make a difference to guests, as well as always looking for ways to improve. Visit www.http://careers.ihg.com to find out more about us. At IHG Hotels & Resorts, we are proud to be an equal opportunity employer. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to an individual's, race, color, ethnicity, national origin, religion, sex, sexual orientation, gender identity or expression, age, disability, marital or familial status, veteran status or any other characteristic protected by law Who we are As the world’s first and most global luxury hotel brand, InterContinental Hotels & Resorts has pioneered international travel since the 1940s, we are passionate about sharing our renowned international know-how and cultural wisdom in truly impressive surroundings. We all take great pride in being genuine ambassadors of the InterContinental®️ brand and to be part of the brand you will have a thirst for travel, passion for culture and appreciation for diversity. We create inspiring experiences for those seeking a richer perspective on the world. If you’d like to embrace a world of opportunities, we’d like to welcome you to the world’s most international luxury hotel brand. Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today. Important information: • The salary range listed is the lowest to highest pay scale we, in good faith, believe we would pay for this role at the time of this posting. We may ultimately pay more or less than the posted range, and the range may be modified in the future. An employee’s pay position within the pay range will be based on several factors, including relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, shift, travel requirements, sales or revenue-based metrics, and business or organizational needs., • No amount of pay is considered to be wages or compensation until it is earned, vested, and determinable. The amount and availability of any bonus, commission, or other form of compensation allocable to a particular employee remain in the Company's sole discretion unless and until paid and may be modified at the Company’s sole discretion, consistent with the law., • EEO Is The Law - click here for more information about Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled/Sexual Orientation/Gender Identity., • If you require reasonable accommodation during the application process, please click here., • IHG does not accept applications, inquiries, or unsolicited CVs/resumes from staffing or recruiting agencies. Please click here for our agency policy., • If you are a resident of or applying to a job opening in the State of Washington, please click here to read about applicable benefits. Hiring Salary: USD 72,000.00 - 75,000.00 Hourly

Tao Group Hospitality offers competitive benefits for all full-time team members such as: • Medical, Dental, and Vision Coverage, • 401(k) Retirement Program with Employer Match, • Life and Disability Insurance Plans, • Ancillary Insurance Plans, • Employee Assistance Program, • Fertility & Family Forming Support and Resources, • Pet Insurance, • Employee Discounts, • TAO Savings Marketplace, • Time off and much more! Responsible for supervising the daily activities of the heart-of-house operations and team members in accordance with department policies and procedures. Interacts with fellow team members, and supervisors in a polite and courteous manner to ensure gracious hospitality. ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO: • Ensures the needs of the guests are accommodated., • Ensures the general cleanliness of the heart-of-house, and the entire venue., • Participate in interviewing, hiring, and training new applicants and team member development of all subordinates., • Responsible for the scheduling of assigned departments (where applicable)., • Participates in growth opportunities and team member development of all heart-of-house team members., • Ensures safety, quality, and recipe accuracy., • Manage the execution of regular service, catering, take-out, delivery, and all in-venue/off-premise events., • Ensures Department of Health and company sanitation standards., • Ensures that the venue is compliant with all federal, state, and local laws and regulations; and company policies., • Coaches and develops heart-of-house team members by setting clear guidelines and expectations., • Responsible for all mechanical systems being in good working order and compliant with all federal, state, and local ordinances., • Ensures all team members are compliant with all heart-of-house standards and procedures., • Responsible for checking cover counts, BEOs, and/or Fire Sheets., • Ensures the preparation and delivery of menu-focus items to daily pre-service meetings., • Proficient with all operational systems, which include payroll, inventory, and purchasing., • Possesses in-depth knowledge of all recipes, and food menus and maintains station recipe books., • Organize, develop and produce new recipes for potential new menu items and specials., • Ensures the completion of all opening and closing procedures as prescribed by the company., • Ensures expediting standards., • Communicates clearly and concisely with all team members during service., • Practical knowledge of the job duties of all supervised team members., • Participates in overseeing the replacement or repair of all breakage, and damage to equipment or furniture., • Attends, leads, and participates in any training sessions, departmental meetings, or daily pre-shift meetings., • Learn by listening, observing other team members, and sharing knowledge while leading by example., • Portrays a positive and professional attitude., • Demonstrates knowledge of the venue, Tao Group Hospitality, its partners, and supporting hotel environments., • Works as part of a team and provides help and support to all fellow team members., • Assist and/ or complete additional tasks as assigned TRAINING REQUIREMENTS: • Tao Group Hospitality in-venue sous chef training EDUCATION/WORKING KNOWLEDGE: • Minimum 2-3 years of previous Culinary supervisory/management experience within a high-volume kitchen setting is essential., • Two-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience preferred., • Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required., • Must be organized, self-motivated, and proactive with strong attention to detail., • Proficient with computers (Microsoft Products), POS, and technology. SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE The work environment characteristics and/or physical demands described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions • Must have strong problem-solving skills, • Ability to work under pressure and meet deadlines, • Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume, • Excellent written and verbal communication skills required, • Must have good positive energy throughout the day, • Must be able to read the computer monitors and print legibly, • Must be able to bend, kneel, sit, and/or stand for extended periods of time, • Must be able to move quickly through work and set the pace in the office, • Must be able to push and lift up to 75 lbs., • Small to Medium office environment, • Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment, • 5-25% Local Travel (United States), • May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required, • Maintain a professional, neat, and well-groomed appearance adhering to Company standards, • Ability to maintain a high level of confidentiality, • Ability to handle a fast-paced, busy, and somewhat stressful environment, • Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner

Job Title: Managerial Sous Chef Reports to: Executive Chef Department: Kitchen Job Overview: We are seeking a talented and passionate Managerial Sous Chef to join our culinary team at The Pierre- A Taj Hotel. In this position you will support the Executive Chef and partner with the culinary team in overseeing all aspects of kitchen operations, ensuring the highest standards of food quality, presentation, and guest satisfaction. Key Responsibilities include but not limited to: • Assist the Executive Chef in planning and directing food preparation and culinary activities, • Supervise and train kitchen staff, including sous chefs, prep cooks, and culinary assistants, to ensure consistency and excellence in food preparation., • Maintain safe, secure, and healthy food preparation environment by following and enforcing preparation standards and procedures, complying with sanitation and legal regulations., • Assist in scheduling kitchen staff and managing labor costs to meet operational needs while adhering to budgetary guidelines; meet financial objectives by controlling cost, waste, and inventory controls without sacrificing quality or quantity., • Monitor inventory levels, order supplies, and manage food costs to optimize profitability while maintaining quality standards., • Oversee food plating and presentation to ensure that all dishes meet the hotel's high standards for visual appeal., • Participate in menu tastings, food evaluations, and quality control initiatives to maintain the highest level of culinary excellence., • Foster a positive work environment, promoting teamwork, creativity, and professional development among kitchen staff., • Collaborate with other departments, including banquets, catering, and room service, to ensure seamless coordination and execution of culinary offerings., • Working hands-on to ensure seamless operation of different sections of the kitchen., • Handle customer complaints immediately and communicate complaints, suggestions, compliments to the Executive Chef. Required Skills & Qualifications: • Proven experience as a Sous Chef or senior culinary position in a luxury hotel, fine dining restaurant, or similar upscale establishment in a Union environment., • Culinary degree or equivalent certification from a recognized culinary institute preferred., • Strong leadership skills with the ability to motivate and mentor a diverse team of culinary professionals., • Flexibility to work evenings, weekends, and holidays as required to meet operational needs., • Extensive knowledge of kitchen operations, food safety standards, and sanitation practices., • Exceptional organizational and time management skills, with the ability to multitask and prioritize in a fast-paced environment., • Effective communication skills, both verbal and written, with the ability to collaborate effectively with colleagues at all levels., • Ability to maintain a constant, even personality while working with kitchen team with as well as having good people skills., • Able to lift up to 30 pounds regularly and up to 50 pounds occasionally., • Sound knowledge in technical and technology related aspects of running a kitchen (e.g.: Basic Computer skills - MS Office, Recipe programs, Purchasing software; Payroll Software), • Positive attitude, professionalism, and dedication to upholding the reputation and standards of The Pierre Hotel. Why Join Us: • Be part of The Pierre hotel known for its commitment to excellence., • Collaborate with a passionate and dedicated team., • Competitive compensation and benefits package., • Opportunities for professional growth and development., • Experience the vibrant energy of New York City while working in the heart of it all. Compensation: $86,000 - $91,000 The Pierre Hotel is an equal opportunity employer and welcomes candidates from all backgrounds to apply. We celebrate diversity and are committed to creating an inclusive workplace for all.

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

Job Description: Senior Sales Manager Department: Sales & Marketing Reports To: Director of Sales Location: New York, NY (relocation is not available) Company review time is typically 1 week Who We Are Sitting on a quiet tree-lined street in Soho, twelve floors rise above the neighborhood’s storied lofts, boutiques, and galleries. The name derives from the particular manner of hospitality, one that feels more like staying at the home of a dear friend than at a hotel — discreet, refined, generous. Our hotel has 97 rooms and suites with four distinct F&B concepts led by an acclaimed chef. The street-side seafood restaurant and second floor cocktail bar will be venues that are open to the public. The Apartment and The Rooftop are spaces reserved exclusively for guests and friends of guests. Purpose of the Role: The Manner, one of New York City’s most distinctive luxury lifestyle hotels, is seeking a dynamic Senior Sales Manager to drive group and corporate sales, with a strong focus on group business. This is responsible for new business development, meeting financial goals, and maximizing revenue across all segments. The ideal candidate brings 5+ years of experience in a Sales Manager role, with a proven track record selling luxury travel within the corporate and group segments, and a strong ability to proactively generate new business, paired with a self-starter, entrepreneurial mindset. Essential Duties and Responsibilities: • Driving new business through prospecting, client visits, and strategic sales travel, • Building and managing a strong pipeline across corporate and group segments, • Leading compelling presentations and guiding opportunities from inquiry to close, • Owning assigned accounts and consistently meeting or exceeding revenue goals, • Managing RFP processes, negotiated rates, and corporate account development, • Partnering closely with Revenue Management and operations teams to ensure timely, seamless execution, • Coordinating site visits and delivering a polished, high-touch client experience, • Maintaining detailed CRM insights to support long-term relationship building, • Contributing to overall hotel performance across ADR, occupancy, and revenue, • This is a hands-on, entrepreneurial role for someone who thrives in a fast-paced environment, takes ownership, and is motivated to build meaningful client relationships while driving results., • Other duties as assigned by management. RESONSIBILITIES AND AUTHORITIES: • Proactively develop new business through targeted outreach and sales travel, • Qualify and convert inbound inquiries aligned with ADR, occupancy, and RevPAR goals, • Lead site inspections and client engagements to secure high-value business, • Execute a strategic sales plan aligned with revenue objectives, • Represent the property at industry events to expand market presence, • Monitor market trends and competitive positioning to inform strategy, • Grow and manage a portfolio of high-value accounts, • Provide clear reporting on pipeline, production, and sales activity, • Partner with Revenue Management to ensure profitable business mix REQUIREMENTS: • Minimum 5 years of experience in a sales Manager or similar role within luxury hospitality, • Proven success driving corporate and group business within the hospitality sector, • Strong communication, negotiation, and relationship-building skills, • Highly organized with excellent time management and ability to prioritize, • Proficient in Microsoft Office and Google Suite; experience with Opera, Lanyon, Hotel Intelligence, and Envision is a plus, • Detail-oriented with a strong focus on accuracy and follow-through, • Fluent in English; additional languages are a plus Physical: • Must be able to lift, push or pull up to 15 lbs., • May require extended time in a seated position, • Must be able to move throughout the property with ease.

Tao Group Hospitality offers competitive benefits for all full-time team members such as: • Medical, Dental, and Vision Coverage, • 401(k) Retirement Program with Employer Match, • Life and Disability Insurance Plans, • Ancillary Insurance Plans, • Employee Assistance Program, • Fertility & Family Forming Support and Resources, • Pet Insurance, • Employee Discounts, • TAO Savings Marketplace, • Time off and much more! Assists the Executive Chef in leading the daily activities of the heart-of-house operations and team members in accordance with department policies and procedures. Interacts with fellow team members, and supervisors in a polite and courteous manner to ensure gracious hospitality. ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO: • Ensures the general cleanliness of the heart-of-house and the entire venue., • Assists in the decision-making process for interviewing, hiring, and training new applicants, • Responsible for the scheduling, growth opportunities, and team member development of heart-of-house team, • members., • Works with GM to create job performance reviews., • Responsible for heart-of-house operations to ensure safety, quality, recipe accuracy, and financial profitability., • Responsible for the execution of regular service, catering, take-out, delivery, and all in/off-venue events., • Possesses in-depth knowledge of operational systems, which includes payroll, inventory, and purchasing., • Participates in reviewing the venue’s monthly Profit & Loss statement., • Ensures Department of Health and company sanitation standards., • Ensures that the venue is compliant with all federal, state, and local laws and regulations, and company policies., • Coaches and develops heart-of-house team members by setting clear guidelines and expectations., • Ensures that all mechanical systems are in good working order and compliant with all federal, state, and local, • ordinances., • Ensures all team members are compliant with all heart-of-house standards and procedures., • Ensures the preparation and delivery of menu-focus items to daily pre-service meetings., • Possesses in-depth knowledge of all recipes, food menus and maintains station-recipe-books., • Organize, develop and produce new recipes for potential new menu items and specials., • Ensures the completion of all opening and closing procedures as prescribed by company., • Maintain expediting standards., • Communicates clearly and concisely with all team members during service., • Practical knowledge of the job duties of all supervised team members., • Assists in overseeing the replacement or repair of all breakage, damaged equipment or furniture., • Attends, leads and participates in any training sessions, departmental meetings or daily pre-shift meetings., • Learn by listening, observing other team members and sharing knowledge while leading by example., • Portrays a positive and professional attitude., • Demonstrates knowledge of venue, Tao Group Hospitality, its partners and supporting hotel environments., • Works as part of a team and provides help and support to all fellow team members., • Assist and/ or complete additional tasks as assigned TRAINING REQUIREMENTS: • Tao Group Hospitality in-venue Chef de Cuisine training, Food Handling Certificate. EDUCATION/WORKING KNOWLEDGE: • Minimum 5 years previous culinary experience as a Chef de Cuisine or Sous Chef within a high-volume kitchen, • setting is essential., • Two-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience preferred., • Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required., • Demonstrated financial acumen with P&L statements, and labor models is desirable., • Must be organized, self-motivated, and proactive with a strong attention to detail., • Proficient with computers (Microsoft Products), POS and technology. SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE The work environment characteristics and/or physical demands described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions • Must have strong problem-solving skills, • Excellent written and verbal communication skills required, • Ability to work under pressure and meet deadlines, • Must have good positive energy throughout the day, • Must be able to read the computer monitors and print legibly, • Must be able to sit and/or stand for extended periods of time, • Must be able to move quickly through work and set the pace in the office, • Must be able to push and lift up to 75 lbs., • Small to Medium office environment, • Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment, • 5-30% Local Travel (United States), • Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume, • May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required, • Maintain a professional, neat, and well-groomed appearance adhering to Company standards, • Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner, • Ability to maintain a high level of confidentiality, • Ability to handle a fast-paced, busy, and somewhat stressful environment

About Saunter The way we gather is broken. Modern culture trades presence for digital sedation, and nightlife makes good health the price of admission. We’re building the successor to the bar—a new kind of third space, designed from first principles for how people want to gather today. Our first location opens in Williamsburg in early 2027, and the model is built to scale nationally. We’re artists and serial entrepreneurs—builders of creative and nightlife communities, consumer brands, and technology companies. We’ve spent our careers pushing culture forward, and this is our biggest swing yet. We’re backed by founders of some of the most influential technology companies of the past two decades, alongside one of the most followed voices in health. From first dawn to last call, a quick reset or a whole afternoon, our mission is to make room for warmer ways to gather. The Role You’ll build the program around the room. Saunter is a bathhouse and social lounge where food and beverage is not the headline—it is what makes the whole experience work. Guests will move from sauna and pool to coffee, lunch, dinner, late-night, and back again, often barefoot, in robes, and on their own schedule. Your job is to create an F&B program that feels native to all of it: nourishing without being earnest, generous without being heavy, operationally sharp without feeling engineered. This is a senior pre-opening consulting engagement. You will turn an established vision into a working program: menu architecture, beverage direction, service models, operating standards, systems, vendors, and the decisions that let a first location open well and future locations repeat it. The strategic center of the program is dinner after 5pm, when the room becomes most social. Daytime still has to earn its place: a strong coffee program, easy lunch and co-work service, and food guests can genuinely come back for twice a week. Late night has its own test—fast, hand-held, high-throughput food that can hold up at 200+ guests without compromising the feel. You’ll work directly with the founding team and operating partner, alongside the GM, designers, kitchen partners, and brand team. You will help define the decisions that will carry your fingerprints long after opening. What You’ll Do • Refine Saunter’s F&B point of view into a coherent, commercially viable program built around mindful indulgence: bright, herbal, citrus-forward flavors alongside umami, fermented, savory depth., • Develop the food and beverage menus across breakfast, lunch/co-work, dinner/happy hour, and late-night—combining durable signatures with a practical specials cadence., • Build a beverage program led by coffee, matcha, functional drinks, smoothies, cold-pressed juices, and a full non-alcoholic bar. Alcohol has a deliberately small, premium role., • Engineer food and beverage for the actual guest context: closed-top, unbreakable vessels; lap-tray-friendly formats; compact plating; one-handed ease where possible; no glassware., • Work alongside Senior Operational Leaders to develop service models for each daypart, from counter service and runners to any evening table service, with clear thresholds for when the model should change., • Lead the search, evaluation, and hire of Saunter’s operating kitchen leader—Chef de Cuisine / Kitchen Manager—then establish a clear working rhythm that lets them own the day-to-day kitchen with confidence., • Support the opening team build: define key BOH roles, interview and assess opening staff, and set the training plan, culinary standards, and onboarding materials that create a strong kitchen culture from day one., • Mentor the operating chef beyond opening. Provide regular, candid feedback and practical support on execution, team leadership, prep and production systems, menu refinement, and the quality and consistency of every service., • Create the operating backbone: hospitality standards, SOPs, prep and production systems, a clear F&B P&L and analytics framework, and a performance cadence that turns food cost, labor, waste, sales mix, and guest feedback into action., • Stay close to the live program after launch: taste, challenge, and refine dishes; diagnose operational friction; and help the operating chef make the changes that improve margins, repeatability, and guest experience without sanding off the program’s personality., • Lead or advise on vendor selection and onboarding, including a Brooklyn coffee-roaster partnership, NA and functional beverage suppliers, and outsourced cold-pressed juice., • Partner with operations, kitchen design, and MEP teams on equipment, extraction, aroma, and sound decisions appropriate for a bathhouse environment., • Advise on POS and RFID-enabled ordering, pricing by item and daypart, packaging and vessel specifications, menu copy, and other pre-opening decisions., • Implement inventory controls for F+B program, alongside General Manager, • Leave behind a usable playbook—not a beautiful deck—that the opening team can operate, train from, and improve. Who You Are You have built food and beverage programs in high-touch hospitality—ideally for a hotel, private club, wellness concept, cultural venue, beach club, or another all-day, multi-format operation. You know how to make a menu feel alive without making it hard to execute. You are equally comfortable in the creative and operational details. You can talk through a dish, a drink, a labor model, a COGS target, a service flow, and the equipment decision that makes each one possible. You know how to develop an emerging kitchen leader without taking over their kitchen, and where a brand flourish is worth its operating cost—and where it is not. You understand that the best wellness-coded program does not lecture guests. It makes them feel good, makes the easy choice genuinely craveable, and still leaves room for pleasure. You have a real point of view on non-alcoholic beverages, coffee, functional drinks, and daytime hospitality. You appreciate an excellent alcoholic offering, but you do not default to building a cocktail bar. You can work directly with founders who have taste, move quickly, and expect clear recommendations. You bring warmth, directness, and the confidence to make a call when the answer is not yet obvious. Experience opening a new hospitality concept is strongly preferred. New York experience, a strong local vendor network, and familiarity with constrained or unusual serving environments are all a plus. What This Engagement Offers • A foundational consulting role in the first Saunter location, with meaningful influence over how the brand tastes, feels, and operates., • Direct access to the founding team and the opportunity to build a program from first principles rather than inherit one., • The chance to create an F&B playbook for a new, nationally scalable hospitality category., • Engagement scope, timing, and compensation structured with the selected consultant based on experience and availability. How to Apply Tell us who you are, what you have built, and why Saunter. Please send a short note, résumé or portfolio, and a few relevant work examples to careers@saunter.space. We read every one. Saunter is an equal opportunity employer. We welcome applicants of every background and meet people where they are.

Job Description Corner Bar at the Nine Orchard Hotel is looking for a Line Cook! Corner Bar is the acclaimed restaurant from chef Ignacio Mattos at the Nine Orchard Hotel. In a warm, cosmopolitan setting that lends itself to everything from relaxed breakfasts to feasts over martinis and platters of fruits de mer, the restaurant serves generous, elegant dishes inspired by the brasserie tradition, along with a remarkable wine and spirits list. In a rave, New York Times restaurant critic Pete Wells described the restaurant's cuisine as “cooking of a very high order.” Having established itself as an essential New York City dining destination, Corner Bar recently broadened its menu to further celebrate preparations grilled over charcoal, while expanding the restaurant to include the whimsical new Dining Room. Corner Bar is open daily for breakfast, lunch, and dinner, with brunch served on the weekends. The Line Cook prepares and cooks food in their designated area of the kitchen. This position assists the rest of the kitchen team to produce food that upholds the quality of the restaurant. Key Focus • Prepares and executes guest dishes., • Ensure food quality and executed menu dishes meet or exceed standards., • Ensure orders are executed and plated in a timely manner. Primary Responsibilities • Working as part of a team to ensure that all tasks are completed in order of priority and in the allotted time frame., • Set up and stock stations with all necessary supplies., • Execute guest food orders in a timely and orderly manner., • Ensure guest dishes are plated properly per Chef guidance., • Washing, chopping, and sorting food items., • Ensuring that all food that is produced is equal to or above the minimum set standards., • Ensuring astute portion control, wastage control, and adhere to par levels within the department., • Maintain superior personal hygiene practice at all times. Service Standards • Maintain the high standards of cleanliness and appearance throughout the kitchen., • Follow all company policies and procedures including recently created and evolving COVID guidelines., • Follow all Department of Health (DOH) standards. Company Values • Understanding that we require a positive and respectful attitude in the workplace., • Understand and strive to behave in a way that is in line with the company’s values of respect, excellence, transparency, and resilience. The full definition of these values is in our company handbook. Benefits Offered: • Medical, Dental, Vision for Full Time Employees, • NYC Paid Sick & Safe Leave, • Pre-taxed commuter benefits, • Dining Discounts Physical Demands • The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, standing for long periods, bending, and moving intermittently during working hours. The duties of this position may change from time to time. Mattos Hospitality reserves the right to add or delete duties and responsibilities at the discretion of Mattos Hospitality or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. We are an equal opportunities employer, all applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.

Job Description Butler Hospitality is operating the Food and Beverage Departments with our partner hotel, The Holiday Inn-Hasbrouck Heights in Hasbrouck Heights, NJ. We are actively hiring new PREP COOKS! Full-time US-based position and authorized to work in the US Location: The Holiday Inn-Hasbrouck Heights, 283 Route 17 South, Hasbrouck Heights, NJ 07604 You will • Report to the manager in charge (Chef, General Manager, Sous Chef)., • Executes all recipes, plating, and cooking techniques set by brand standards, • Work with staff members to complete kitchen tasks, • Ensure that all food is tasted prior to serving to guest, • Follow proper storage and rotation of product Ideally have • Some familiarity with standard portion sizes, cooking techniques, and overall kitchen etiquette, • Worked an 8-hour shift in a kitchen, • Know local sanitation laws and take personal care of how food is handled and properly produce, • 6 months experience as a restaurant expediter or prior cooking Please prepare • Resume, • 2 forms of ID, • References (with name, phone number, and/or email address) We offer • Compensation: from $18, depending on experience, • Health, dental benefits, and a 401k plan., • Flexible Scheduling, • Provided breakfast, lunch, and dinner shift meals, • Uniforms & paid training, • Growth opportunities for leadership positions for highly qualified applicants #LI-DNI Powered by JazzHR unWRDNeHLC

Job Description ABOUT ELYSÉE NEW YORK Elysée New York is entering a new chapter as an intimate luxury boutique hotel in the heart of Midtown Manhattan. The hotel blends the elegance of a historic New York residence with the warmth and cultural spirit of a European luxury hotel, delivering a guest experience built on genuine hospitality, considered detail, and quiet discretion. Elysée New York by Wunderkind Hotels is managed by Crescent Hotels & Resorts, one of North America's leading hospitality management companies. ABOUT SALON SANSSOUCI At the heart of Elysée New York is Salon Sanssouci, the hotel's intimate, residential-style lounge, inspired by the elegance and relaxed hospitality of Sanssouci Palace in Potsdam, Germany. More than a hotel lounge, Salon Sanssouci is the social and cultural living room of the hotel, which has been a New York City icon for 100 years. Salon Sanssouci is a place where guests begin their morning, gather throughout the day, and settle into evening conversation. True to its French meaning “without worries,” Salon Sanssouci carries the details, so guests never have to. The experience is refined but never formal, handled with warmth and discretion. POSITION OVERVIEW Elysée New York is seeking a skilled, detail-driven Line Cook to prepare and present high-quality food across Salon Sanssouci and the hotel's food and beverage operations. Reporting to the Executive Sous Chef, this individual executes approved recipes with consistency and precision, upholding Leading Quality Assurance standards in every dish that leaves the kitchen. The Line Cook works collaboratively with the Executive Sous Chef, Line Cooks, Stewarding, and Food & Beverage teams to support daily culinary operations and maintain a clean, safe, and efficient kitchen environment, contributing to an exceptional guest dining experience. ESSENTIAL JOB FUNCTIONS CULINARY PREPARATION AND QUALITY • Prepare and present menu items accurately and consistently, following approved recipes, production sheets, and banquet event orders., • Inspect and accept all daily incoming food deliveries, • Prepare multiple menu items simultaneously while maintaining quality, consistency, and timing across the line., • Apply strong food preparation techniques and cooking methods, operating kitchen equipment safely and efficiently., • Maintain proper food storage, labeling, dating, and inventory rotation procedures (FIFO) throughout the shift. FOOD SAFETY AND SANITATION • Follow food safety, sanitation, and HACCP principles, and comply with all health department regulations., • Maintain a clean, organized, and sanitary work area throughout service. COLLABORATION AND KITCHEN OPERATIONS • Communicate effectively with the Executive Sous Chef, Line Cooks, Stewarding, and Food & Beverage teams to ensure smooth, timely service., • Work both independently and collaboratively as part of the culinary team, supporting colleagues during high-volume periods., • Maintain strong organizational and time-management habits to keep the line running efficiently during service. QUALITY ASSURANCE • Uphold Leading Quality Assurance and Elysée New York culinary standards in every dish prepared., • Maintain consistency and attention to detail across every plate, recognizing that each dish contributes to the guest's overall impression of Elysée New York. REQUIRED QUALIFICATIONS AND SKILLS • Knowledge of food preparation techniques, cooking methods, and kitchen equipment., • Working knowledge of food safety, sanitation, HACCP principles, and health department regulations., • Strong organizational and time-management skills, with the ability to work efficiently in a fast-paced commercial kitchen., • Strong attention to detail and commitment to quality and consistency., • Ability to communicate effectively with culinary and Food & Beverage team members, and to work independently and collaboratively as part of a team., • Previous culinary experience within a hotel, restaurant, or comparable food and beverage environment., • Ability to obtain and maintain all required food handler certifications., • Experience within the New York City luxury hospitality market., • Previous experience with a luxury boutique or independent luxury property., • Multilingual capabilities are a plus, though not required. PHYSICAL REQUIREMENTS • Stand and walk for extended periods throughout the shift., • Frequently bend, stoop, kneel, reach, push, pull, and lift., • Lift and carry up to 50 pounds regularly, and heavier items with assistance., • Work in commercial kitchens with exposure to heat, steam, refrigeration, sharp equipment, and cleaning chemicals., • Perform repetitive motions involving chopping, mixing, lifting, and food preparation, safely operating commercial kitchen equipment throughout the shift. COMPENSATION AND BENEFITS • Competitive salary, benefits package, 401(k) eligibility, professional development opportunities, and hotel travel benefits available through eligible programs. WHY JOIN ELYSÉE NEW YORK Joining Elysée New York is an opportunity to help shape the re-emergence of a legendary New York hotel and to build a new standard of intimate, personalized luxury hospitality. The Line Cook shapes a guest's experience of Elysée New York, one plate at a time, work that is considered, exacting, and built to last, on a platform toward future hotel leadership growth opportunities. We invite candidates who believe that luxury is defined not by formality alone, but by generosity, discretion, and the ability to make every guest feel genuinely seen, to join us and help build a place where every guest, and every team member, belongs. EQUAL OPPORTUNITY STATEMENT Elysée New York, managed by Crescent Hotels & Resorts, is an Equal Opportunity Employer, including Protected Veterans and Individuals with Disabilities. This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the applicable Know Your Rights notice from the United States Department of Labor. NOTE: This description excludes non-essential and marginal functions of the position that are incidental to the performance of the fundamental job duties. Furtherm

Job Description AKA Hotels+Hotel Residences is hiring a Cook for a. Café at AKA Central Park! a.café is a sophisticated take on a European-style café and espresso bar, serving artisan coffees, organic loose-leaf teas, and delicious breakfast options. We are seeking a talented cook to join our team and become an integral part of our culinary journey. Offering an exciting opportunity for a skilled Cook to showcase their talent, learn from experienced chefs and contribute to our growing success. You will prepare dishes that meet AKA's expectations for flavor, aroma, and visual appeal, maintain sanitary standards and maintain high level of organization in the kitchen. Team Member Responsibilities: • Execute food preparation with precision and creativity, bringing our delectable menu to life., • Collaborate closely with our experienced culinary team to maintain consistency and uphold our high standards., • Ensure that food is prepared according to recipes and plate presentation guidelines., • Maintain a clean and organized work station, adhering to food safety and sanitation regulations., • Embrace a fast-paced environment and effectively manage time to meet the demands of a busy kitchen., • Display a keen eye for detail, ensuring that each dish is visually appealing and meets quality standards., • Continuously expand your culinary knowledge and stay updated with emerging trends and techniques., • Enhance kitchen and organization reputation by accepting ownership for accomplishing new and different requests and exploring opportunities to add value to job accomplishments. Skills & Qualifications: • Passionate individuals with an energetic, self-motivating and a “can do” positive attitude., • At least 1-2 years of previous kitchen experience preferably chef-driven, full-service café or hotel setting, • Meticulous attention to detail, • Proficiency in English (written and oral)., • Food Handlers Licensed preferred., • High school degree or equivalent., • Ability to be flexible with work schedule including weekends and holidays. Our Team Members enjoy very generous PTO; Health; Dental; Vision and 401(k) benefit plans. We recognize and promote top performers because we know that our success is due to your achievements. AKA Hotels + Hotel Residences is a family owned and operated company, we consider our Team Members the most important asset. With over 100 years of history and experience behind us we’re always looking for Team Members ready to join our family. Grow with us! About AKA Central Park Located just off iconic Fifth Avenue, AKA Central Park provides an elevated home away from home in the heart of Manhattan. Whatever brings you to the city, we invite you to enjoy a weekly, monthly, or extended stay in one of our furnished apartments, sleek studios, or expansive penthouses. Discover personalized service, thoughtful amenities, and sophisticated touches that will leave you feeling more enriched and invigorated than when you arrived.

Job Description Are you passionate about providing exceptional customer experiences in a luxury setting? Firmdale Hotels invites you to become a key player in our highly successful team at Crosby Street Hotel, where elegance meets outstanding service. Firmdale Hotels is a collection of award-winning, luxury boutique hotels and restaurants, renowned for their unique design and exceptional service. Each property offers a distinctively stylish experience, reflecting our commitment to excellence and innovation in hospitality. Title: Commis Chef Location: Crosby Street Hotel Position Type: FT, Non-Exempt Reports To: Executive Chef Job Overview Crosby Bar at the award-winning Crosby Street Hotel, part of the internationally recognized Firmdale Hotels group, is seeking a motivated, dedicated, and professional Kitchen Commis to join our culinary team in the heart of SoHo. Renowned for our refined yet relaxed approach to luxury hospitality, we offer an inspiring, creative, and supportive kitchen environment where quality, teamwork, and professionalism are valued. The Kitchen Commis will support the kitchen brigade by preparing ingredients, assisting in cooking, and maintaining a clean, organized workspace across our restaurant, room service, and events. This role is a fantastic opportunity for an enthusiastic culinary professional who is passionate about food, eager to learn, and committed to contributing to consistently high standards, customer satisfaction, and memorable guest experiences. Main Duties & Key Responsibilities • Station Setup & Inventory: Set up and stock kitchen stations with all necessary supplies prior to service. Monitor inventory, restock as needed, and assist with the proper storage, labeling, and rotation of food products and leftovers., • Food Preparation & Cooking: Carry out food preparation tasks including chopping vegetables, basic butchery, portioning, and sauce preparation according to established recipes and standards. Cook menu items under supervision and in close cooperation with the rest of the kitchen team., • Service Execution: Ensure that dishes are delivered simultaneously, consistently, to specification, and in a timely fashion., • Team Collaboration: Work collaboratively with the kitchen staff to ensure smooth, high-quality service. Answer, report, and accurately follow all instructions from the Executive Chef and Sous Chefs., • Safety & Sanitation: Maintain strict cleanliness and organization of workstations during and after service. Strictly adhere to nutrition, food safety, sanitation, and health regulations at all times., • Professionalism: Maintain a positive, professional, and respectful attitude and approach toward coworkers and guests. What We’re Looking For • Experience: Proven cooking experience in a professional kitchen environment (e.g., as a commis, line chef, restaurant cook, or prep cook)., • Technical Skills: Solid understanding of basic cooking techniques, ingredients, kitchen equipment, and food preparation procedures., • Pace & Precision: Ability to work efficiently, with accuracy and speed, in a fast-paced environment while maintaining strict attention to detail., • Core Competencies: Strong organizational, teamwork, and communication skills, with a willingness to take direction and an eagerness to learn and grow within a high-standard environment., • Certifications & Availability: Must have or be willing to obtain a Food Safety Certification. Flexible schedule availability, including evenings and weekends, is required. What We Offer: • Competitive salary, • Generous paid time off for full and part time team members, including NY sick and safe leave, paid vacation days, and personal days, • Comprehensive medical, dental, and vision benefits, life insurance, and New York Secure Choice support for most team members, • Complimentary meals on shift, • Free uniform dry cleaning service, • Commuter transit benefits available Day 1, • Ongoing training and professional development, including annual education reimbursement program up to $3,000, • Social events throughout the year, including holiday parties, team member appreciation events, and more, • Exclusive discounts at Design Hotels, staff sales, spa discounts, and product perks, • Departmental and company-wide incentive programs, • And much more!! Why join Firmdale Hotels? Firmdale Hotels is an international, award winning group of 11 luxury hotels and 10 bars and restaurants in London and New York. World renowned for their unique interiors and exceptional service, the hotels are trailblazers in hospitality and design. We are delighted to have been recognized by the hospitality and travel industries for the great work our teams have achieved. To name a few of our recent awards and accolades: Crosby Street Hotel • Three Michelin Keys, 2024, 2025, • Condé Nast Traveler 'Triple Crown', 2026, • Readers' Choice Awards, Condé Nast Traveller, 2024, 2025, • Top-Rated Tablet Hotels of All Time, 2025, • The Best Boutique Hotels in New York City, Travel + Leisure, 2024, • Certified LEED® GOLD by the U.S. Green Building Council and verified by the Green Building Certification Institute (GBCI) Warren Street Hotel • Two Michelin Keys, 2025, • The Hot List, Conde Nast Traveller, 2024, • The IT List, Travel + Leisure, 2024, • World's Greatest Places, TIME Magazine 2024, • The Best Boutique Hotels in New York City, Travel + Leisure, 2024, • Readers' Choice Awards, Condé Nast Traveller, 2025 The Whitby Hotel • Three Michelin Keys, 2024, 2025, • Top-Rated Tablet Hotels of All Time, 2025, • Condé Nast Traveler 'Triple Crown', 2026, • Best Spots for Afternoon Tea in the US, Tasting Table, 2024, 2025, • Best Afternoon Teas in New York City, Vogue, 2024, 2025, • Readers' Choice Awards, Condé Nast Traveller, 2024, 2025 You can see a full list of our awards and accolades here: https://www.firmdalehotels.com/b/awards-accolades/ Join us at A FIRMDALE HOTEL and be part of a team that values excellence, creativity, and a genuine passion for hospitality. Apply now to start your journey with Firmdale Hotels! Firmdale Hotels welcomes applicants from all backgrounds and is committed to an inclusive workplace

Job Description ABOUT ELYSÉE NEW YORK Elysée New York is entering a new chapter as an intimate luxury boutique hotel in the heart of Midtown Manhattan. The hotel blends the elegance of a historic New York residence with the warmth and cultural spirit of a European luxury hotel, delivering a guest experience built on genuine hospitality, considered detail, and quiet discretion. Elysée New York by Wunderkind Hotels is managed by Crescent Hotels & Resorts, one of North America's leading hospitality management companies. ABOUT SALON SANSSOUCI At the heart of Elysée New York is Salon Sanssouci, the hotel's intimate, residential-style lounge, inspired by the elegance and relaxed hospitality of Sanssouci Palace in Potsdam, Germany. More than a hotel lounge, Salon Sanssouci is the social and cultural living room of the hotel, which has been a New York City icon for 100 years. Salon Sanssouci is a place where guests begin their morning, gather throughout the day, and settle into evening conversation. True to its French meaning “without worries,” Salon Sanssouci carries the details, so guests never have to. The experience is refined but never formal, handled with warmth and discretion. POSITION OVERVIEW Elysée New York is seeking a dependable, detail-oriented Steward to maintain the cleanliness, sanitation, organization, and availability of china, glassware, silverware, cookware, utensils, and kitchen equipment across Salon Sanssouci and the hotel's food and beverage operations. Reporting to the Executive Sous Chef, Food and Beverage Management, and the Director of Operations, this individual ensures clean, properly sanitized service items are ready whenever Culinary and Salon Sanssouci teams need them. The Steward upholds Leading Quality Assurance and Forbes Five-Star standards behind the scenes, safeguarding the quality guests never see but always feel, and maintains a safe, clean, and efficient work environment in compliance with hotel, brand, and health department standards. This position requires flexibility across mornings, afternoons, evenings, weekends, holidays, and extended hours based on business demands. ESSENTIAL JOB FUNCTIONS DISHWASHING AND SANITATION • Operate commercial dishwashing equipment safely and efficiently to wash, rinse, sanitize, and organize dishes, glassware, flatware, cookware, utensils, trays, smallwares, and kitchen or service equipment according to established procedures., • Sort, scrape, rinse, wash, sanitize, dry, and properly store dishes, glassware, flatware, pots, pans, smallwares, and food-preparation equipment., • Inspect cleaned items to ensure they are free of food residue, stains, grease, chips, cracks, and other damage after returning them to service or storage., • Monitor dish machine temperatures, chemical levels, and sanitizer concentrations according to manufacturer instructions, workplace procedures, and applicable health requirements; complete required temperature, sanitizer, and cleaning logs accurately., • Refill detergents, rinse agents, sanitizers, and other cleaning chemicals according to established procedures, using them safely and in accordance with product labels, Safety Data Sheets, and training requirements. INVENTORY, TRANSPORT, AND STORAGE • Maintain an adequate supply of clean dishes, glassware, flatware, cookware, utensils, and service equipment for kitchens, dining areas, and other food and beverage service needs., • Transport clean and soiled service items safely between dish areas, kitchens, dining rooms, service areas, and storage locations., • Rack, stack, organize, and store dishes, glassware, flatware, cookware, and service equipment properly to help prevent breakage, contamination, and loss, maintaining separation between clean and soiled items., • Receive, organize, and store dishes, glassware, flatware, cookware, cleaning supplies, chemicals, and other operating equipment as directed, and monitor and report shortages, damage, or supply needs to management. KITCHEN AND FACILITY CLEANLINESS • Clean and sanitize dish machines, sinks, drainboards, sprayers, racks, carts, and surrounding work areas throughout the shift., • Wash and sanitize pots, pans, knives, cutting boards, food storage containers, smallwares, and larger kitchen equipment using approved procedures., • Sweep, scrub, and mop dish room, kitchen, prep, storage, and back-of-house floors, and clean walls, doors, floor drains, mats, shelving, carts, and trash containers as assigned., • Remove trash, food waste, grease, cardboard, glass, and recyclable materials from assigned work areas, transporting them to designated collection areas and helping keep those areas clean and orderly., • Clean spills promptly and place appropriate warning signs or barriers to help prevent slips, trips, and falls., • Assist with scheduled and assigned deep-cleaning projects, which may include ovens, grills, hoods, filters, refrigerators, freezers, walls, ceilings, storage areas, and other kitchen or back-of-house equipment. SAFETY AND TEAMWORK • Report broken equipment, plumbing issues, leaks, clogged drains, unsafe conditions, pest concerns, and maintenance needs promptly, and follow established procedures for handling broken glass, sharp objects, and damaged equipment., • Follow all food safety, sanitation, personal hygiene, chemical safety, equipment safety, and workplace safety procedures., • Assist kitchen, stewarding, and service team members with basic cleaning, organizing, receiving, food storage, and operational support when assigned and properly trained., • Assist with transporting, setting, replenishing, and breaking down dishes, glassware, flatware, cookware, and service equipment after, during, and after service periods or events as business needs require., • Maintain a professional appearance and positive, team-oriented attitude while working with coworkers, supervisors, vendors, and guests or customers when contact occurs. REQUIRED QUALIFICATIONS AND SKILLS • Working knowledge of commercial dishwashing equipment, sanitation procedures, and chemical safety practices, or the ability to learn them quickly., • Strong attention to detail and reliability, with the ability to maintain consistent quality under time pressure., • Ability to work efficiently and safely in a fast-paced, physically demanding back-of-house environment., • Ability to work both independently and collaboratively as part of the culinary and stewarding team., • Clear communication skills sufficient to coordinate with culinary and Salon Sanssouci teams and to report issues promptly., • Ability to obtain and maintain all required food handler certifications., • Ability and willingness to work a flexible schedule, including mornings, afternoons, evenings, shifts, weekends, holidays, and extended hours as business demands require., • Experience within the New York City luxury hospitality market. PHYSICAL REQUIREMENTS • Stand and walk for extended periods throughout the shift., • Frequently bend, stoop, kneel, squat, reach, twist, push, pull, lift, and carry., • Lift and carry up to 50 pounds regularly, and heavier items with assistance or approved equipment., • Push and pull racks, carts, trash containers, and equipment weighing more than 100 pounds., • Perform repe

Current Chef or Executive Sous Chef (encouraged to apply) experience in a full-service hotel, upscale restaurant, or resort. Opening ChefHilton Garden Inn Flushing, QueensLead the Opening of the Culinary Program for a Brand-New Hilton HotelAbout MOGAO Hospitality Group. The Executive Chef will overs

Task Force - Hotel Banquet Chef . Join Strategic Solution Partners (SSP) is searching for task force Banquet Chef candidates. Equipment management, issues reported to Executive Chef or DoFB.

Pastry experience and 2+ years in a Pastry Chef, Executive Pastry Sous Chef, or other senior pastry leadership role in a high-volume, fine dining, luxury hospitality, or hotel environment. Downtown NYC hotel is looking for a Pastry Chef to lead the pastry department in delivering consistently except

Job Description Corner Bar is hiring Pastry Cooks! Corner Bar is the acclaimed restaurant from chef Ignacio Mattos at the Nine Orchard Hotel. In a warm, cosmopolitan setting that lends itself to everything from relaxed breakfasts to feasts over martinis and platters of fruits de mer, the restaurant serves generous, elegant dishes inspired by the brasserie tradition, along with a remarkable wine and spirits list. In a rave, New York Times restaurant critic Pete Wells described the restaurant's cuisine as “cooking of a very high order.” Having established itself as an essential New York City dining destination, Corner Bar recently broadened its menu to further celebrate preparations grilled over charcoal, while expanding the restaurant to include the whimsical new Dining Room. Corner Bar is open daily for breakfast, lunch, and dinner, with brunch served on the weekends. The Pastry Cook prepares and cooks food in their designated area of the kitchen, assisting the rest of the Back of House team to produce quality pastry that upholds the culture and reputation of the restaurant. The Pastry Cook reports to the Executive Pastry Chef. Key Focus Areas: • To master and run specific area/station in the kitchen, • Is flexible and over time learns different stations Culinary Oversight: • Working as part of a team to ensure that all tasks are completed in order of priority, and in the allotted time frame, • Ensuring that all staff have a safe and pleasant work environment at all times, • Set up and stocking stations with all necessary supplies, • Ensuring that all food that they produce is equal to or above the minimum set standards, • Ensuring astute portion control, wastage control and adhering to par levels in their department, • Maintaining superior personal hygiene practice at all times Kitchen Standards: • Has an attitude of continuous improvement; contributes new ways to create efficiencies or work more effectively either individually or as a team member, • Communicates any food or people related issues to the Sous Chef or Executive Pastry Chef in a timely manner, • Has a positive, professional attitude; always on time and focused on the job they need to do, • Open to feedback to help improve and learn new skills Company Values: • You understand that we require a positive and respectful attitude in the workplace. You will attempt to understand and strive to behave in a way that is in line with the company’s values of respect, excellence, transparency and resilience. The full definition of these values is in our company handbook. Benefits: • Medical, Dental and Vision insurance for full time employees, • Commuter Benefits, • Paid Time Off, • Discounted Gym Membership Physical Demands: • The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, standing for long periods, bending, and moving intermittently during working hours. The duties of this position may change from time to time. Mattos Hospitality reserves the right to add or delete duties and responsibilities at the discretion of Mattos Hospitality or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. We are an equal opportunities employer, all applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.

Job Description Job Details Reports To: Executive Pastry Chef The Role: Working directly with the Executive Pastry Chef and Lead Pastry Cook, the Morning Pastry Cook is an integral part of Sartiano’s pastry department and plays a key role in the daily production and preparation of the kitchen. The Morning Pastry Cook is responsible for executing daily pastry and baking production with precision, consistency, and strong attention to detail. This position is ideal for a motivated pastry professional looking to strengthen their technical foundation while learning within a high-level restaurant environment and growing under the mentorship of an experienced pastry leadership team. The 8:00 AM–4:00 PM schedule is focused primarily on morning production, baking, mise en place, organization, and preparation for the day’s service and events. The Responsibilities: • Execute daily pastry and baking production according to established recipes, pars, and quality standards., • Prepare and bake artisan breads, focaccia, pastries, cakes, cookies, and other pastry components., • Prepare mise en place for daily service, private dining, special events, and evening pastry production., • Follow recipes and established techniques with consistency, precision, and attention to detail., • Assist with dough handling, proofing, baking, chocolate work, cake assembly, and finishing., • Maintain organized pastry stations, walk-ins, and storage areas, following FIFO, labeling, and dating standards., • Monitor production levels and communicate shortages, quality concerns, or additional prep needs to pastry leadership., • Support the Lead Pastry Cook and pastry team with preparation for high-volume dinner service and special events., • Maintain strict standards for cleanliness, sanitation, food safety, and proper end-of-shift breakdown., • Work collaboratively with the Executive Pastry Chef and Lead Pastry Cook while actively developing technical skills and pastry knowledge. Qualifications: • 1–2 years of professional pastry or baking experience in an upscale restaurant, luxury hotel, bakery, or fine-dining kitchen preferred., • Culinary or pastry school training is a plus., • Bilingual in English and Spanish preferred., • Solid foundational knowledge of pastry and baking techniques, including dough handling, baking, cake assembly, and basic pastry production., • Strong attention to detail and consistency., • Ability to follow recipes and production specifications accurately., • Highly organized with strong time-management skills., • Positive, collaborative attitude and willingness to learn., • Ability to stand for extended periods and safely lift and transport standard kitchen equipment and ingredients., • Valid NYC Food Protection Certificate required or obtained within 30 days of hire. Benefits: • Medical, Dental, Vision insurance, • 401(k) with employer match, • Paid Time Off, • Commuter Benefits, • Daily family meal, • On-going education Bond Hospitality, Noho Cultural Society INC (DBA: Zero Bond) and The Mercer 1, LLC (DBA: Sartiano’s) is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

Job Description Sanctuary Hotel New York is seeking an accomplished and dynamic Director of Food & Beverage to lead our food and beverage operations and deliver the exceptional experiences our guests expect. .The Director of Food and Beverage at Sanctuary Hotel will lead and oversee all food and beverage operations to ensure exceptional quality, service, and profitability. This role requires strategic planning, team leadership, and a strong commitment to delivering an outstanding guest experience in our New York, NY location. Responsibilities • Develop and implement food and beverage strategies aligned with the hotel’s goals., • Manage daily operations of all food and beverage outlets, including restaurants, bars, and room service., • Lead, train, and motivate the food and beverage team to deliver exceptional service., • Ensure compliance with health, safety, and sanitation regulations., • Control costs, budgeting, and financial performance of the food and beverage department., • Collaborate with the Executive Chef and other department heads to create innovative menus and promotions., • Maintain strong relationships with suppliers and vendors., • Analyze market trends and customer feedback to continuously improve offerings.Requirements, • Bachelor’s degree in Hospitality Management, Business, or related field preferred., • Minimum 7 years experience in food and beverage management, preferably in luxury hotels., • Proven leadership and team management skills., • Strong financial acumen and ability to manage budgets effectively., • Excellent communication and interpersonal skills., • Knowledge of food safety and sanitation standards., • Ability to work flexible hours, including nights, weekends, and holidays.Benefits, • Competitive salary ranging from $120,000.00 to $150,000.00 per year., • Health, dental, and vision insurance., • Retirement savings plan options., • Paid time off and holiday benefits., • Opportunities for professional development and career growth., • Employee discounts at hotel outlets.About the Company Sanctuary Hotel is a premier luxury hotel located in the heart of New York City, dedicated to providing an unparalleled guest experience through exceptional service, elegant accommodations, and innovative dining. We pride ourselves on creating a welcoming and inspiring environment for both our guests and employees.

Job Description Are you passionate about providing exceptional customer experiences in a luxury setting? Firmdale Hotels invites you to become a key player in our highly successful team at Crosby Street Hotel, where elegance meets outstanding service. Firmdale Hotels is a collection of award-winning, luxury boutique hotels and restaurants, renowned for their unique design and exceptional service. Each property offers a distinctively stylish experience, reflecting our commitment to excellence and innovation in hospitality. We are seeking a per diem pastry cook to support a busy holiday season and an extended team member leave. This role may become part- or full-time. It is a unique opportunity for a candidate looking for additional opportunities in the culinary field. Title: Pastry Cook Location: Crosby Street Hotel – SoHo, New York Position Type: Per Diem or Part-Time Reports To: Executive Chef JOB DESCRIPTION At Crosby Street Hotel, part of the acclaimed Firmdale Hotels collection, we take pride in creating memorable dining experiences that showcase exceptional craftsmanship, creativity, and attention to detail. Our restaurant offers a modern, seasonal menu that highlights fresh, local, and organic ingredients, complemented by our signature Afternoon Tea service and house-made desserts. We are seeking an enthusiastic and skilled Pastry Cook to join our talented pastry team. Working closely with the Head Chef, you will contribute to the creation of refined pastries, desserts, and afternoon tea selections for our restaurant, in-room dining, and private events. This is an exciting opportunity for a passionate pastry professional to advance their skills within a luxury boutique hotel renowned for quality and creativity. Main Duties & Responsibilities: • Prepare and execute a wide range of high-quality pastries, desserts, cakes, and baked goods in accordance with Firmdale's exacting standards., • Support daily pastry kitchen operations, ensuring precision, consistency, and artistry in every dish., • Assist in maintaining and replenishing the daily cake and dessert displays., • Collaborate with senior chefs to develop new menu items, seasonal specials, and innovative concepts that reflect the hotel's boutique luxury ethos., • Maintain a thorough knowledge of all menu offerings, ingredients, and preparation methods., • Ensure mise en place, stock control, and ingredient inventory are efficiently maintained., • Uphold the highest standards of cleanliness, organization, and food safety throughout the kitchen., • Support the training and development of junior pastry team members, fostering a positive, professional, and collaborative work environment., • Plan and prepare pastry components for restaurant service, private dining, and special events. Afternoon Tea Preparation & Presentation: • Prepare all Afternoon Tea pastries, cakes, and scones to the highest standard of quality, presentation, and consistency., • Collaborate with the Head Chef to create elegant, seasonally inspired Afternoon Tea menus that reflect Crosby Street Hotel's unique style and sophistication., • Ensure precise portioning, texture, and visual appeal for each pastry and tea accompaniment, aligning with Firmdale's brand standards., • Maintain efficient production and presentation flow to support daily service and special event requirements., • Participate in the setup and presentation of Afternoon Tea service, ensuring impeccable attention to detail and a sense of occasion for every guest., • Monitor feedback and contribute ideas for new creations, elevating the guest experience with creativity and refinement. What We’re Looking For: • Previous experience as a Pastry Cook, Pastry Chef de Partie, or Pastry Assistant in a fine dining restaurant or luxury hotel environment., • Solid technical knowledge of classic and modern pastry techniques, including cakes, tarts, mousses, and plated desserts., • Experience in Afternoon Tea or high-end pastry service preferred., • Exceptional teamwork, communication, and time management skills., • Meticulous attention to detail, with a commitment to maintaining Firmdale's high standards., • A passion for pastry and a creative approach to design, flavor, and presentation., • Strong organizational skills and the ability to thrive under pressure while maintaining consistency and elegance. What We Offer: • Competitive salary, • Generous paid time off for full and part time team members, including NY sick and safe leave, paid vacation days, and personal days, • Comprehensive medical, dental, and vision benefits, life insurance, and New York Secure Choice support for most team members, • Complimentary meals on shift, • Free uniform dry cleaning service, • Commuter transit benefits available Day 1, • Ongoing training and professional development, including annual education reimbursement program up to $3,000, • Social events throughout the year, including holiday parties, team member appreciation events, and more, • Exclusive discounts at Design Hotels, staff sales, spa discounts, and product perks, • Departmental and company-wide incentive programs, • And much more!! Why join Firmdale Hotels? Firmdale Hotels is an international, award winning group of 11 luxury hotels and 10 bars and restaurants in London and New York. World renowned for their unique interiors and exceptional service, the hotels are trailblazers in hospitality and design. We are delighted to have been recognized by the hospitality and travel industries for the great work our teams have achieved. To name a few of our recent awards and accolades: Crosby Street Hotel • Three Michelin Keys, 2024, 2025, 2026, • Condé Nast Traveler 'Triple Crown', 2026, • Readers' Choice Awards, Condé Nast Traveller, 2024, 2025, • Top-Rated Tablet Hotels of All Time, 2025, • The Best Boutique Hotels in New York City, Travel + Leisure, 2024, • Certified LEED® GOLD by the U.S. Green Building Council and verified by the Green Building Certification Institute (GBCI) Warren Street Hotel • Two Michelin Keys, 2025, • The Hot List, Conde Nast Traveller, 2024, • The IT List, Travel + Leisure, 2024, • World's Greatest Places, TIME Magazine 2024, • The Best Boutique Hotels in New York City, Travel + Leisure, 2024, • Readers' Choice Awards, Condé Nast Traveller, 2025 The Whitby Hotel • Three Michelin Keys, 2024, 2025, • Top-Rated Tablet Hotels of All Time, 2025, • Condé Nast Traveler 'Triple Crown', 2026, • Best Spots for Afternoon Tea in the US, Tasting Table, 2024, 2025, • Best Afternoon Teas in New York City, Vogue, 2024, 2025, • Readers' Choice Awards, Condé Nast Traveller, 2024, 2025 You can see a full list of our awards and accolades here: https://www.firmdalehotels.com/b/awards-accolades/ Join us at Crosby Street Hotel and be part of a team that values excellence, creativity, and a genuine passion for hospitality. Apply now to start your journey with Firmdale Hotels! Firmdale Hotels welcomes applicants from all backgrounds and is committed to an inclusive workplace. Please let us know if you need adjustments during the recruitment process.

Job Description Tucked away at 9 Crosby, NoMo is a hidden gem just steps from the excitement that the streets of New York have to offer. Our building is a curated collection of vintage and contemporary art, illustrating the eclectic mix of those who made SoHo what it is today. We are seeking an innovative and results-driven individual to join our team as an Executive Chef. This is a property-based leadership role, embedded within the hotel and integral to both day-to-day execution and long-term strategic success. The ideal candidate will have a strong background in commercial strategy, exceptional analytical skills, and the ability to lead teams toward achieving revenue growth and sustained business success. Why NoMo SoHo, NYC Offering a stylish and modern hospitality experience, NoMo SoHo is a 264-room boutique hotel located in the heart of Manhattan’s SoHo neighborhood. Known for its distinctive design, popular restaurant and bar, 26th floor Penthouse and terrace, and unique art-infused meeting spaces, NoMo SoHo is a key player in New York’s highly competitive hotel landscape, attracting a diverse mix of leisure and business travelers from around the world. As the tallest free-standing building in the neighborhood, panoramas of Manhattan come standard with every stay. NoMo SoHo offers an unmatched perspective with sweeping 360-degree skyline views, delivering a truly elevated guest experience. Newly acquired by Dan Hotels and slated for renovation in 2027, this is a fantastic opportunity to reestablish reputation and set a new course for NoMo SoHo. What we offer: • Highly competitive wages, • An exceptional benefit plan for eligible associates & your family members, • 401K matching program for eligible associates, • Flexible scheduling to allow you to focus on what is important to you, • Discounts with our Crescent managed properties in North America for you & your family members Position Overview: Step into the spotlight as the Executive Chef of the NoMo Soho Hotel, NYC, where your culinary brilliance and leadership will create unforgettable dining experiences. At Crescent Hotels & Resorts, we celebrate individuality and encourage our associates to shine bright, providing robust compensation, benefits, and a clear career path. As a part of our team, your passion, energy, and unique abilities will contribute to our shared vision of remarkable hotel management. We believe in our people and their potential. Our success is driven by our associates, each playing a vital role in our mission. Join us on this journey, and explore the endless opportunities with Crescent Hotels & Resorts, where we manage properties of every size and major brand across North America. Here is what you will be doing each day: • Lead with Excellence: Manage all aspects of the culinary department, including menu concepting and design, ensuring the quality preparation of all menu items, and proper handling/storage of all food items in accordance with standards., • Mentor and Inspire: Interview, hire, train, and evaluate culinary associates, fostering an environment of open communication and continuous improvement., • Prioritize and Execute: Establish daily priorities, assign production and preparation tasks, and ensure each kitchen area is stocked with the necessary tools, supplies, and equipment to meet business demands., • Quality Assurance: Review banquet event orders, requisition supplies, ensure quality of products received, and monitor the performance of associates to maintain high standards., • Hands-On Leadership: Conduct frequent walk-throughs of each kitchen area, coaching associates to correct deficiencies and ensuring quality and attention to detail., • Innovative Menu Development: Assist the Catering department in developing special menus for functions and meet with clients as requested., • Continuous Training: Oversee the training of new hires and maintain an ongoing training program for existing staff, reevaluating positions and making necessary changes. Does this sound like you: • Proven Experience: Progressive culinary experience in a fast-paced, multi-faceted operation, with a minimum of 3 years leading culinary operations as an Executive Chef in Hotels., • Leadership Skills: Previous leadership experience in a high-volume kitchen, with a demonstrated ability to develop menu items that meet the discerning tastes of a diverse audience., • Innovative Mindset: Curiosity regarding food trends and the ability to assess trends for their value in driving the guest experience.For applicants in NYC, the anticipated compensation range is $125,000 to $135,000 per year, depending on factors such as experience, education, and work location. Crescent Hotels & Resorts is a multi-state employer, and salary ranges may vary for positions in other states.

Job Description The Noble 33 Hospitality and lifestyle company is seeking an Executive Chef for Sparrow Italia - NEW LOCATION - NEW YORK CITY ! This position is responsible for the overall food quality of all food items, controls COGS, trains and oversees all back of house employees and areas, ensures company standards and may be responsible for seasonal specials and menu changes. Duties & Functions: • Maintain constant quality control of all food prepared and ensure it meets the Culinary Director’s and restaurant standards and is served on time, • Understand the operational set up and principle of the restaurant, • Oversee and collaborate with the Sous Chef at all times to produce the highest culinary standards, • Hiring and training staff to prepare and cook all the menu items, • Identify training needs and conduct training for all back of house team members and positions, • Coordinate the kitchen team and support any position that is in need of help, • Complete necessary food and station preparation prior to the scheduled event, • Ensure efficient and accurate use of produce, products and equipment in and around the kitchen, • Ensure that hygiene and safety protocols are implemented and enforced to the highest standard, • Conduct inventory of ingredients and equipment and placing orders as needed Specific Job Knowledge & Skills:, • Culinary degree preferred, High School or equivalent required, • One to two years in a management position, preferably in an upscale or lifestyle brand hotel, • Ability to thrive in a high-pressure environment, • Ability to reproduce and coach precision plating ( to company standards), • Passion for food and for creating exceptional guest experiences, • Gracious, friendly, and fun demeanor, • Ability to multitask, work in a fast paced environment and have a high level attention to detail, • Strong verbal and written communication skills in English, prefer bilingual English/Spanish, • Develop and maintain positive and productive working relationships with other employees and departments, • Ability to work independently and to partner with others to promote an environment of teamwork, • Available to work on call shifts, after hours, over weekends and on holidays., • Responsible for quarterly, and special occasion menus ( approved by direct report) Physical Abilities:, • Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance, • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity, • Stand, sit, or walk for an extended period of time or for an entire work shift, • Reach overhead and below the knees, including bending, twisting, pulling, and stooping, • Requires manual ability to use, carry, and operate all necessary equipment Benefits:, • Dental insurance, • Health insurance, • Life insurance, • Vision insurance, • Paid Time OffWe offer opportunities for growth and development. We pride ourselves on our fast-paced culture supported by leaders who propel you to your full potential. If you want to join our dynamic team, we invite you to apply!

Job DescriptionDescription: Job Title: Pastry Cook Reports To: Sous Chef Department: Back of House – Culinary Employment Type: Hourly, Non-Exempt Pay Rate: $20.00 - $25.00 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 As a Pastry Cook, you will execute precise mise en place and production for all pastry items - ensuring quality, consistency, and timing that meet JAG standards. You’ll scale recipes, assemble and finish desserts, support service plating, and uphold rigorous food safety, labeling, and organization. This role thrives on accuracy, pace, and craftsmanship. Key Responsibilities • Execute daily mise en place and production of cakes, pastries, laminated doughs, custards, mousses, chocolates, glazes, and sauces to recipe specifications., • Accurately scale recipes (metric & imperial), temper chocolate, and maintain production schedules to meet service and event pars., • Portion, plate, and finish desserts with consistency in texture, flavor, and presentation while supporting service ticket times., • Ensure adherence to standardized recipes, portion controls, and quality standards; participate in tastings and continuous product improvement., • Maintain strict compliance with DOH/HACCP standards, including proper labeling, FIFO, allergen protocols, temperature logs, and sanitation practices., • Assist with inventory management, receiving, yield tracking, and waste reduction initiatives., • Safely operate and maintain pastry equipment, reporting repair needs promptly., • Collaborate effectively with BOH and FOH teams, support peak service periods, and contribute to a professional, inclusive team culture.Requirements: What We’re Looking For • 1+ year of professional pastry/bakery experience in upscale casual, casual-fine, fine dining, or hotel pastry; culinary/pastry program a plus., • Strong scaling and baking fundamentals (mixing methods, proofing, tempering chocolate, glazing, finishing)., • Knowledge of food safety, allergens, and sanitation., • Excellent organization, attention to detail, and pace under pressure; clear communication., • Open schedule with flexibility (early mornings, nights, weekends, holidays)., • Solid pastry skills and ability to follow prep lists and recipes., • Knowledge of cooking techniques, kitchen equipment, and food safety standards., • Food Handler certification (or ability to obtain)., • Culinary degree is a plus. Working Conditions & Physical Requirements • 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., • Slip-resistant footwear required. In Return, We Offer You • Competitive hourly pay with opportunities for cross-training and advancement, • Eligible health & wellness benefits (for qualifying positions), • Employee dining and partner discounts, • Growth in a values-driven, award-winning hospitality group Equal Opportunity Employer José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

Job DescriptionDescription: Job Title: Event Sales Manager Location: Mercado Little Spain – New York, NY Reports To: Director of Event Sales Department: Sales & Events Employment Type: Full-Time, Exempt Compensation: $75,000 - $85,000 Base Salary + 1.25% Commission + Benefits About José Andrés Group & Mercado Little Spain José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, culinary innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide. Located in the heart of Hudson Yards, Mercado Little Spain is a vibrant culinary destination celebrating the food, drinks, culture, and hospitality of Spain. With multiple restaurants and unique event spaces under one roof, Mercado Little Spain offers a dynamic setting for corporate events, social celebrations, group dining, receptions, and full-scale buyouts. Position Summary The Event Sales Manager is responsible for driving private dining and event revenue for Mercado Little Spain through proactive sales, strong client relationships, and exceptional event planning and execution. This position manages the event sales process from initial inquiry and prospecting through contracting, planning, execution, and post-event follow-up. The Event Sales Manager will develop new business while maximizing inbound opportunities and building long-term relationships with corporate clients, event planners, destination management companies, hotels, concierge partners, and social clients. The ideal candidate is a sales-minded hospitality professional who is highly organized, responsive, relationship-driven, and motivated by achieving revenue goals. They should be equally comfortable prospecting for new business, conducting a site tour, negotiating an event, building a BEO, and collaborating with Operations and Culinary teams to deliver an exceptional experience. Key ResponsibilitiesEvent Sales & Revenue Generation • Drive private dining, group dining, catering, and event revenue for Mercado Little Spain., • Manage incoming event inquiries with urgency, professionalism, and strong follow-through., • Proactively prospect and develop new corporate, social, hospitality, and event-planning business., • Convert qualified leads into confirmed events through thoughtful and strategic sales efforts., • Conduct site tours and confidently present Mercado Little Spain's event spaces and capabilities., • Prepare customized proposals, menus, pricing, and event recommendations based on client needs., • Negotiate event details within established pricing and business guidelines., • Identify opportunities to upsell food, beverage, space, enhancements, and additional experiences., • Maintain an active sales pipeline and consistently work toward established individual and department revenue goals., • Track lost business and identify opportunities to improve conversion.Business Development, • Develop and maintain relationships with corporate clients, executive assistants, event planners, DMCs, hotels, luxury concierge teams, wedding and social planners, and other referral partners., • Identify new business opportunities throughout New York City and surrounding markets., • Conduct outbound prospecting through email, phone, networking, referrals, and in-person relationship building., • Represent Mercado Little Spain and José Andrés Group at networking events, showcases, tastings, and industry events., • Maintain relationships with previous clients and proactively pursue repeat business., • Build a strong database of prospective and existing clients., • Partner with Marketing and Sales Leadership on promotions, outreach campaigns, and lead-generation initiatives., • Maintain awareness of NYC event trends, competitors, seasonal opportunities, and market demand.Client Relationship Management, • Serve as a primary point of contact for assigned events from initial inquiry through post-event follow-up., • Build strong client relationships through responsive, personalized, and professional communication., • Understand each client's goals, priorities, budget, and vision for their event., • Provide recommendations on spaces, menus, beverages, timelines, and event flow., • Manage corporate, social, VIP, and high-profile clients with professionalism and discretion., • Anticipate client needs and proactively address questions or concerns., • Conduct timely post-event follow-up and pursue opportunities for repeat business and referrals.Event Planning & Coordination, • Coordinate event details including menus, beverage selections, guest counts, floor plans, timelines, rentals, audiovisual needs, entertainment, and special requests., • Prepare and maintain accurate proposals, contracts, Banquet Event Orders (BEOs), and other event documentation., • Manage deposits, payment schedules, minimums, and contractual deadlines., • Ensure all event information is accurate and communicated to Operations, Culinary, Beverage, and other internal partners., • Conduct final detail meetings with clients as needed., • Communicate allergies, dietary restrictions, VIP information, and special requests clearly., • Manage event changes and last-minute requests professionally and efficiently., • Ensure a seamless transition from the sales and planning process to onsite execution.Event Execution, • Partner closely with Restaurant Operations and Culinary Leadership to ensure events are executed according to contracted details., • Attend and oversee key events as business needs require., • Welcome clients and ensure event spaces are prepared according to agreed specifications., • Maintain communication with Operations throughout the event., • Assist with resolving client concerns or operational challenges quickly and professionally., • Ensure the final event experience reflects Mercado Little Spain and JAG hospitality standards.Sales Systems & Administration, • Maintain accurate and current client, lead, event, and sales information within TripleSeat and/or designated CRM systems., • Maintain detailed notes and follow-up activities for all active opportunities., • Prepare contracts, BEOs, proposals, and other sales documentation accurately and on time., • Track deposits, payments, event minimums, and billing requirements., • Maintain organized digital files and client records., • Provide accurate pipeline, forecast, and sales activity information to the Director of Event Sales., • Participate in weekly sales meetings and event/BEO meetings., • Maintain current knowledge of event menus, pricing, capacities, floor plans, and operational capabilities.Collaboration & Communication, • Partner closely with the Director of Event Sales and other members of the JAG Events team., • Maintain strong communication with General Managers, Culinary Leadership, Beverage teams, and Operations., • Participate in BEO and operational meetings to ensure alignment on upcoming events., • Collaborate with Marketing on event collateral, promotions, and sales initiatives., • Support fellow Event Sales Managers and Coordinators during high-volume periods., • Communicate potential challenges early and work collaboratively to develop solutions., • Maintain a positive, professional, and team-oriented approach.Requirements:In Return, We Offer You, • Competitive base salary of $75,000–$85,000 per year, • 1.25% commission on eligible event sales, • Comprehensive health & wellness benefits, • Retirement savings opportunities, • Paid time off, • Employee dining and partner discounts, • Sales and hospitality training and professional development, • Career advancement opportunities throughout José Andrés Group, • The opportunity to sell a unique collection of event experiences at Mercado Little Spain in the heart of Hudson Yards, • A dynamic, collaborative, and hospitality-driven work environmentWhat We're Looking For, • 3+ years of event sales, catering sales, private dining, restaurant sales, or hospitality sales experience preferred., • Proven experience generating revenue and converting event inquiries into confirmed business., • Experience in a high-volume restaurant, luxury hotel, upscale hospitality, catering, or private events environment strongly preferred., • Strong existing knowledge of the New York City corporate and social events market is highly desirable., • Demonstrated ability to prospect and develop new business rather than relying solely on inbound leads., • Strong sales instincts with the ability to identify opportunities and confidently close business., • Experience managing the full event lifecycle from inquiry through execution., • Knowledge of contracts, deposits, F&B minimums, service charges, cancellation policies, and event billing., • Experience creating and working with BEOs., • Excellent written and verbal communication skills., • Polished presentation and client-facing skills., • Exceptional organization, attention to detail, and time management., • Ability to manage multiple events and sales opportunities simultaneously., • Strong problem-solving skills and ability to remain composed under pressure., • Experience with TripleSeat or comparable event/CRM software strongly preferred., • Proficiency with Microsoft Office and Google Workspace., • Spanish food, wine, and cultural knowledge is a plus, but a genuine desire to learn is essential., • Positive, collaborative, and results-oriented attitude., • Flexible availability to attend events, site visits, networking opportunities, evenings, and weekends as business needs require.Success in This Role Success as Event Sales Manager will be demonstrated through: • Achievement of individual and department event sales goals., • Growth in private dining and event revenue., • Strong lead conversion and consistent pipeline development., • Generation of new corporate and social business., • Repeat and referral business from existing clients., • Timely and professional response to event inquiries., • Accurate contracts, BEOs, deposits, and event documentation., • Strong client satisfaction and post-event relationships., • Effective collaboration with Culinary and Operations teams., • Consistent representation of Mercado Little Spain and José Andrés Group hospitality standards.Equal Opportunity Employer José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

Job DescriptionPastry Sous Chef Job Summary The Pierre Hotel is seeking a creative, passionate, and highly energized Pastry Sous Chef to join our luxury Forbes 5 star and AAA 5 diamond establishment. The Pastry Sous Chef will be responsible for preparing quality pastry items such as breakfast items, desserts, breads, amenities, displays/centerpieces and special request items. In addition, the candidate will support the hotel dining outlets and banquet operations. Requirements/Qualifications: • A minimum of 2-3 years of pastry experience in a fine dining/luxury restaurant or hotel, • A minimum of High School Diploma; Baking and / or Pastry Degree preferred, • A working knowledge of a variety of pastries, desserts and bakery products, including strong display skills, • Strong knowledge of Baking and Pastry techniques, including practical knowledge of equipment used in a Pastry shop, • Ability to move fast and multi-task in a fast paced, high stress / pressure environment, • Ability to perform regular lifting up to 50 Lbs. and standing for extended periods of time., • Proven experience as a Pastry Sous Chef or senior culinary position in a luxury hotel, fine dining restaurant, or similar upscale establishment in a Union environment., • Culinary degree or equivalent certification from a recognized culinary institute preferred., • Strong leadership skills with the ability to motivate and mentor a diverse team of culinary professionals., • Flexibility to work evenings, weekends, and holidays as required to meet operational needs., • Extensive knowledge of kitchen operations, food safety standards, and sanitation practices., • Exceptional organizational and time management skills, with the ability to multitask and prioritize in a fast-paced environment., • Effective communication skills, both verbal and written, with the ability to collaborate effectively with colleagues at all levels., • Ability to maintain a constant, even personality while working with kitchen team with as well as having good people skills., • Able to lift up to 30 pounds regularly and up to 50 pounds occasionally., • Sound knowledge in technical and technology related aspects of running a kitchen (e.g.: Basic Computer skills - MS Office, Recipe programs, Purchasing software; Payroll Software), • Positive attitude, professionalism, and dedication to upholding the reputation and standards of The Pierre Hotel.

Job DescriptionDescription: Job Title: Event Sales Manager Location: The Ritz-Carlton New York, NoMad – New York, NY Reports To: Director of Event Sales Department: Sales & Events Employment Type: Full-Time, Exempt Compensation: $75,000 per year + 1.5% Commission + Benefits About José Andrés Group José Andrés Group (JAG), led by Chef José Andrés, is known for creating exceptional dining experiences through culinary innovation, outstanding hospitality, and a values-driven culture. At The Ritz-Carlton New York, NoMad, José Andrés Group brings its distinctive culinary and hospitality approach to a luxury hotel environment, creating memorable experiences for private celebrations, corporate gatherings, social events, and special occasions. Our Events team works closely with Culinary, Restaurant Operations, Banquets, and hotel partners to deliver highly personalized experiences with exceptional attention to detail. Position Summary The Event Sales Manager is responsible for driving event revenue and managing the complete sales and planning process for private dining, social celebrations, corporate events, and other special occasions at JAG at The Ritz-Carlton New York, NoMad. This position owns the client relationship from initial inquiry and prospecting through contracting, planning, execution, and post-event follow-up. The Event Sales Manager is expected to both maximize inbound opportunities and proactively develop new business through strong relationships with corporate clients, event planners, executive assistants, luxury travel and hospitality partners, and the broader New York City events community. The ideal candidate is a polished, results-driven hospitality sales professional who combines strong sales instincts with exceptional attention to detail and a genuine passion for creating memorable experiences. They are equally comfortable prospecting for new business, conducting a site tour, negotiating a contract, building a BEO, working with VIP clients, and partnering with Culinary and Operations to execute a flawless event. Key ResponsibilitiesEvent Sales & Revenue Generation • Drive event, private dining, and group revenue through proactive sales and effective management of inbound opportunities., • Own assigned leads from initial inquiry through contracting and event execution., • Respond to qualified inquiries with urgency, professionalism, and thoughtful recommendations., • Develop customized proposals based on client goals, budgets, guest counts, and event requirements., • Conduct compelling site tours and confidently present available spaces, menus, and experiences., • Negotiate event terms within established pricing and business guidelines., • Consistently work toward established individual and departmental revenue goals., • Maximize revenue through strategic upselling of food, beverage, event enhancements, and additional experiences., • Maintain an active and healthy sales pipeline., • Monitor conversion, lost business, and booking trends to identify opportunities., • Effectively balance revenue optimization with client experience and long-term relationship building.Proactive Business Development, • Develop new business across corporate, social, luxury, and hospitality segments., • Conduct consistent outbound prospecting through calls, email, networking, referrals, and relationship building., • Build relationships with corporate decision-makers, executive assistants, meeting planners, event agencies, DMCs, wedding and social planners, and other key partners., • Develop relationships within the New York City hospitality and events community., • Generate repeat and referral business from previous clients., • Identify lapsed accounts and opportunities to re-engage previous clients., • Attend networking events, showcases, tastings, industry functions, and sales appointments., • Represent José Andrés Group professionally at external sales and community events., • Maintain awareness of NYC event trends, competitive venues, and market opportunities., • Partner with Sales Leadership on strategic prospecting and account-development initiatives.Client Relationship Management, • Serve as the primary point of contact for assigned clients throughout the sales and planning process., • Build trusted relationships through highly responsive, personalized, and professional communication., • Understand each client's vision, priorities, budget, and expectations., • Provide expert recommendations regarding event spaces, menus, beverages, timelines, and guest flow., • Maintain discretion and professionalism when working with VIP, celebrity, corporate, social, and high-profile clientele., • Anticipate client needs and proactively address potential challenges., • Manage expectations clearly while maintaining a hospitality-first approach., • Conduct timely post-event follow-up and actively pursue repeat and referral business., • Develop long-term client relationships rather than focusing solely on individual transactions.Event Planning & Coordination, • Manage the planning process for assigned events from contract through execution., • Coordinate menus, beverage selections, guest counts, timelines, floor plans, audiovisual requirements, rentals, entertainment, and special requests., • Prepare and maintain accurate proposals, contracts, Banquet Event Orders (BEOs), and event documentation., • Manage deposits, payment schedules, guarantees, F&B minimums, and contractual deadlines., • Conduct final-detail meetings and tastings as appropriate., • Ensure allergies, dietary restrictions, VIP information, and special requests are documented and communicated accurately., • Maintain complete and accurate event files., • Manage last-minute changes calmly and effectively., • Ensure a seamless transition from sales and planning to onsite execution.Site Visits, Tastings & Presentations, • Conduct polished and engaging site tours for prospective clients and event planners., • Tailor presentations based on each client's event vision and business needs., • Coordinate and participate in client tastings., • Prepare customized presentations, menus, proposals, and event recommendations., • Ensure event spaces and sales materials are presentation-ready before client visits., • Follow up promptly after tours, tastings, and client meetings., • Use site visits and tastings strategically to advance opportunities toward confirmation.Event Execution, • Partner closely with Culinary, Restaurant Operations, and Banquet teams to ensure events are executed according to contracted details., • Attend and oversee key events based on client needs and business requirements., • Welcome clients and ensure event spaces are prepared according to agreed specifications., • Maintain communication with Operations throughout event execution., • Respond quickly and professionally to client requests or concerns., • Protect the client relationship while collaborating with Operations on practical solutions., • Ensure the final event experience reflects both JAG hospitality standards and the expectations of a luxury hotel environment.Luxury Hospitality & VIP Experience, • Understand and consistently deliver against the expectations of luxury hospitality clients., • Provide personalized, thoughtful service throughout the sales and planning journey., • Manage high-profile and VIP clients with professionalism, discretion, and confidence., • Anticipate preferences and opportunities to personalize events., • Collaborate with hotel and JAG teams on VIP recognition and special arrangements., • Maintain exceptional attention to detail across every client touchpoint., • Serve as a polished ambassador for José Andrés Group and the property.CRM, Pipeline & Sales Administration, • Maintain complete and accurate information within TripleSeat and other designated CRM/event management systems., • Maintain detailed client notes, event information, follow-up activities, and sales stages., • Track proposals, contracts, deposits, guarantees, and payment deadlines., • Maintain an accurate pipeline and provide reliable revenue forecasts., • Review sales activity and pipeline regularly with the Director of Event Sales., • Maintain accurate event calendars and documentation., • Track individual sales activity, conversion, and revenue performance., • Participate in weekly sales meetings, BEO meetings, and forecasting discussions., • Ensure all contracts and event documentation comply with established JAG policies and procedures.Hotel & Operational Partnership, • Build strong working relationships with The Ritz-Carlton hotel Sales, Catering, Banquets, Concierge, Front Office, and other property partners., • Partner closely with JAG Culinary, Restaurant Operations, Beverage, and Events teams., • Maintain clear and timely communication between Sales and Operations., • Participate in BEO and operational meetings to ensure alignment on upcoming events., • Communicate changes to menus, timelines, guest counts, and special requests promptly., • Collaborate with hotel sales partners on shared opportunities and client relationships as appropriate., • Work cross-functionally to resolve operational challenges while protecting the client experience., • Serve as a reliable and collaborative partner throughout the property.Leadership & Team Collaboration, • Partner closely with the Director of Event Sales on department goals, strategy, and priorities., • Work collaboratively with fellow Event Sales Managers and Coordinators., • Provide guidance and mentorship to Event Sales Coordinators as appropriate., • Delegate administrative and event-support responsibilities effectively while maintaining ownership of assigned business., • Share market intelligence, leads, client feedback, and sales opportunities with the team., • Support department initiatives during high-volume periods., • Contribute to a positive, accountable, collaborative, and sales-driven team culture.Requirements:What We're Looking For, • 3–5+ years of event sales, catering sales, private dining, luxury hotel, restaurant sales, or comparable hospitality sales experience., • Proven track record of achieving sales and revenue goals., • Luxury hotel, fine dining, high-end catering, or upscale events experience strongly preferred., • Strong knowledge of the New York City corporate, social, and events market preferred., • Demonstrated ability to generate new business through proactive prospecting and relationship development., • Experience managing the full event sales cycle from initial inquiry through execution., • Experience negotiating contracts and managing deposits, F&B minimums, guarantees, service charges, and cancellation terms., • Strong knowledge of BEOs and event planning processes., • Experience managing high-profile, VIP, corporate, and social clientele preferred., • Exceptional written and verbal communication skills., • Polished, confident, and engaging presentation style., • Strong sales instincts and ability to confidently close business., • Exceptional organization and attention to detail., • Ability to manage multiple clients, events, and deadlines simultaneously., • Strong problem-solving and decision-making skills., • Ability to remain composed and professional in a fast-paced luxury hospitality environment., • Experience with TripleSeat or comparable CRM/event management software strongly preferred., • Proficiency with Microsoft Office and/or Google Workspace., • Strong food and beverage knowledge preferred., • Positive, collaborative, entrepreneurial, and results-oriented approach., • Bachelor's degree in Hospitality, Business, Marketing, Communications, or related field preferred; equivalent professional experience will also be considered., • Flexible availability to attend events, site visits, networking opportunities, evenings, weekends, and holidays based on business needs.Key Performance Indicators Success in this role will be measured through a combination of sales, client, and operational metrics, including: • Individual event sales revenue, • Achievement of established sales goals, • Lead-to-booking conversion, • Proactive sales and new-business generation, • Pipeline growth and quality, • Average event revenue and upselling performance, • Repeat and referral business, • Client retention and relationship development, • Timeliness of inquiry and client follow-up, • Forecast accuracy, • Accuracy of contracts, BEOs, and event documentation, • Client satisfaction and event feedback, • Effective collaboration with JAG and Ritz-Carlton operational partnersIn Return, We Offer You, • Competitive base salary, • Commission and/or performance-based bonus eligibility, • Comprehensive health & wellness benefits, • Retirement savings opportunities, • Paid time off, • Employee dining and partner discounts, • Sales, events, and luxury hospitality training, • Professional development and mentorship, • Career advancement opportunities throughout José Andrés Group, • The opportunity to build relationships within the New York City luxury events market, • Experience selling and executing high-profile events within a luxury hotel environment, • The opportunity to work alongside experienced Sales, Culinary, Operations, and hotel teamsEqual Opportunity Employer José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

Job DescriptionDescription: Job Title: Bar Manager – Nubeluz Rooftop Location: The Ritz-Carlton New York, NoMad – New York, NY Reports To: General Manager / Assistant General Manager Department: Food & Beverage – Bar Operations Employment Type: Full-Time, Exempt Salary Range: $85,000–$90,000 per year + Performance-Based Bonus + Benefits About José Andrés Group & Nubeluz José Andrés Group (JAG), led by Chef José Andrés, is a hospitality company known for creating exceptional dining experiences through culinary innovation, outstanding hospitality, and a values-driven culture. Located atop The Ritz-Carlton New York, NoMad, Nubeluz is an elevated rooftop cocktail destination offering breathtaking views of the Manhattan skyline, sophisticated cocktails, premium spirits, and an unforgettable hospitality experience. Nubeluz combines the creativity and imagination of José Andrés Group with the elegance and personalized service expected in a luxury hotel environment. Position Summary The Bar Manager at Nubeluz is a hands-on hospitality and beverage leader responsible for overseeing daily bar operations, maintaining exceptional cocktail and beverage standards, developing a high-performing bar team, and delivering an outstanding guest experience. Working closely with the General Manager, Assistant General Manager, Beverage Leadership, and Culinary teams, the Bar Manager will oversee service execution, team training, beverage inventory, cost controls, scheduling, and operational standards. The ideal candidate is a passionate, knowledgeable, and charismatic beverage professional with a strong background in luxury hospitality, elevated cocktail programs, and high-volume bar operations. This individual should be equally comfortable leading a busy service, engaging with VIP guests, developing bartenders, managing beverage costs, and ensuring every cocktail reflects the quality, creativity, and attention to detail that define Nubeluz. Key ResponsibilitiesBar Operations & Service Excellence • Oversee daily bar operations, ensuring smooth, efficient, and consistent execution., • Maintain a highly visible and hands-on presence during service, particularly during peak business periods., • Ensure all cocktails, beverages, and service experiences meet JAG and Nubeluz standards., • Oversee bar opening, service, and closing procedures., • Maintain exceptional standards for cocktail preparation, presentation, temperature, garnish, and consistency., • Ensure bar stations are properly stocked, organized, clean, and ready for service., • Monitor service pacing, ticket times, and overall bar productivity., • Anticipate operational challenges and make adjustments to maintain seamless service., • Partner closely with FOH leadership to ensure the bar and dining room operate cohesively., • Maintain the polished atmosphere and elevated standards expected of a luxury rooftop destination.Beverage Program & Product Knowledge, • Maintain expert knowledge of Nubeluz's cocktail, spirits, wine, beer, and nonalcoholic beverage offerings., • Partner with Beverage Leadership on seasonal cocktail updates, new offerings, and beverage initiatives., • Ensure all beverages are prepared according to established recipes, specifications, and presentation standards., • Conduct regular tastings and quality checks., • Maintain strong knowledge of premium spirits, classic cocktails, contemporary mixology techniques, and emerging beverage trends., • Ensure bartenders and bar team members can confidently communicate ingredients, flavor profiles, preparation techniques, and recommendations., • Support the development of innovative and thoughtful beverage experiences while maintaining operational consistency., • Ensure the beverage program reflects the creativity, quality, and identity of José Andrés Group.Team Leadership & Development, • Lead, coach, motivate, and develop Bartenders, Barbacks, Bar Prep, and other bar team members., • Support recruitment, onboarding, and training of new employees., • Establish clear expectations for performance, professionalism, product knowledge, and service standards., • Conduct pre-shift meetings, beverage tastings, and ongoing training., • Provide consistent coaching, feedback, recognition, and development opportunities., • Identify high-potential team members and support their professional growth., • Maintain accountability for service standards, attendance, teamwork, and operational procedures., • Foster a positive, respectful, inclusive, and collaborative work environment., • Lead by example with professionalism, humility, urgency, and a genuine passion for hospitality.Luxury Guest Experience & Hospitality, • Deliver exceptional, personalized hospitality to every guest., • Maintain an active presence throughout the bar and guest areas., • Engage with guests, offer beverage recommendations, and create memorable experiences., • Recognize VIPs, regular guests, hotel guests, celebrations, and special occasions., • Handle guest feedback and concerns with professionalism, empathy, and sound judgment., • Maintain discretion and attention to detail when serving high-profile clientele., • Ensure the team consistently demonstrates polished service, warmth, and strong product knowledge., • Partner with hotel and restaurant leadership to maintain the elevated hospitality expectations of The Ritz-Carlton., • Identify opportunities to improve the guest experience and strengthen guest loyalty.Beverage Inventory & Cost Control, • Oversee beverage inventory, ordering, receiving, storage, and product rotation., • Monitor beverage cost, pour cost, yields, waste, breakage, and product utilization., • Maintain appropriate inventory levels and pars based on forecasted business., • Conduct regular inventory counts and reconcile discrepancies., • Ensure accurate portioning, recipe adherence, and responsible product handling., • Monitor high-value spirits and specialty products., • Partner with Beverage Leadership and Purchasing on product availability, ordering, and vendor coordination., • Identify opportunities to improve beverage profitability without compromising quality., • Maintain accurate inventory records and follow established JAG financial controls.Scheduling & Labor Management, • Develop and maintain bar team schedules based on forecasted business levels., • Monitor labor productivity, overtime, and staffing deployment., • Manage shift coverage, breaks, call-outs, and staffing adjustments., • Ensure appropriate coverage during peak periods, private events, and high-volume service., • Partner with FOH leadership to maintain established labor targets., • Review timekeeping and payroll information for accuracy as assigned., • Balance operational efficiency with the staffing required to deliver exceptional hospitality.Financial & Business Performance, • Support established beverage revenue, profitability, and operational goals., • Monitor daily and weekly beverage sales performance., • Identify opportunities to increase revenue through thoughtful recommendations, premium spirits, and beverage sales., • Review product mix, beverage trends, and guest preferences., • Partner with leadership on beverage pricing, cost controls, and profitability initiatives., • Monitor comps, voids, discounts, and other financial controls., • Participate in operational and financial meetings as required., • Develop action plans to address opportunities in sales, cost, productivity, and service.Events & VIP Experiences, • Partner with Event Sales and Operations teams to support private events, special celebrations, VIP experiences, and rooftop activations., • Coordinate beverage needs for private events and special programming., • Ensure appropriate staffing, product availability, equipment, and preparation for events., • Support customized cocktail experiences and specialty beverage requests., • Maintain exceptional service and presentation standards during high-profile events., • Collaborate with hotel partners to ensure seamless event execution., • Represent Nubeluz professionally during tastings, activations, and special events.Safety, Sanitation & Compliance, • Ensure compliance with NYC and New York State health, safety, and responsible alcohol service regulations., • Maintain exceptional standards of bar cleanliness, organization, and sanitation., • Ensure proper storage, labeling, dating, and rotation of beverage ingredients., • Reinforce responsible alcohol service and appropriate guest safety procedures., • Maintain safe operation and cleanliness of bar equipment., • Monitor refrigeration, ice machines, glassware, tools, and other bar equipment., • Communicate maintenance or repair needs promptly., • Maintain readiness for health and safety inspections., • Ensure compliance with JAG cash-handling, security, and operational policies.Collaboration & Communication, • Partner closely with the General Manager, Assistant General Manager, Beverage Leadership, Culinary, and FOH teams., • Maintain strong working relationships with The Ritz-Carlton hotel teams and property partners., • Participate in leadership meetings, pre-shifts, beverage tastings, and operational reviews., • Communicate product shortages, menu updates, service challenges, and operational needs proactively., • Collaborate with Event Sales and Marketing on special programming and beverage initiatives., • Support other JAG operations within the property as needed., • Represent José Andrés Group and Nubeluz with professionalism in all interactions with guests, team members, and partners.Requirements:What We're Looking For, • 4–5+ years of progressive bar or beverage experience, including previous supervisory or management responsibility., • Previous Bar Manager, Assistant Bar Manager, Beverage Manager, Lead Bartender, or comparable leadership experience preferred., • Luxury hotel, upscale cocktail lounge, high-end rooftop bar, fine dining, or high-volume beverage operations experience strongly preferred., • Advanced knowledge of classic and contemporary cocktails, premium spirits, wine, and beverage service., • Strong understanding of mixology techniques, cocktail preparation, presentation, and recipe consistency., • Proven ability to lead, coach, and develop bartenders and bar support teams., • Strong knowledge of beverage inventory, ordering, pour cost, cost controls, and profitability., • Experience managing scheduling, labor, and operational productivity., • Exceptional guest service and hospitality skills., • Polished, confident, and professional presence., • Experience serving VIP, luxury, and high-profile clientele preferred., • Excellent communication, organization, and problem-solving skills., • Ability to remain composed and decisive during high-volume service., • Strong attention to detail and commitment to exceptional beverage standards., • Experience with POS, inventory, scheduling, and restaurant management systems preferred., • Knowledge of responsible alcohol service requirements and applicable food safety standards., • Positive, collaborative, hands-on leadership style with a genuine passion for beverage education and hospitality., • Flexible availability including evenings, weekends, holidays, and peak business periods.Key Performance Indicators Success as Bar Manager will be demonstrated through: • Beverage revenue and sales performance, • Beverage cost and profitability, • Inventory accuracy and product utilization, • Labor cost and productivity, • Cocktail quality, consistency, and presentation, • Guest satisfaction and service standards, • Beverage service efficiency and ticket times, • Team training, engagement, and retention, • Product knowledge and ongoing beverage education, • Responsible alcohol service and regulatory compliance, • Successful execution of private events and VIP experiences, • Effective collaboration with FOH, Culinary, Beverage Leadership, and hotel partnersWorking Conditions & Physical Requirements, • Ability to stand and walk for extended periods, including shifts of 8+ hours., • Ability to lift and carry up to approximately 40–50 pounds., • Frequent bending, reaching, lifting, and repetitive movement., • Ability to work in a fast-paced, high-volume bar environment., • Ability to work around bar equipment, refrigeration, glassware, and wet surfaces., • Availability for evenings, weekends, holidays, and extended hours based on business needs., • Slip-resistant footwear required.In Return, We Offer You, • Competitive base salary of $85,000–$90,000 per year, • Performance-based bonus eligibility, • Comprehensive health & wellness benefits, • Retirement savings opportunities, • Paid time off, • Employee dining and partner discounts, • Beverage education, training, and professional development, • Leadership development and mentorship, • Career advancement opportunities throughout José Andrés Group, • The opportunity to lead a sophisticated beverage operation at one of New York City's premier rooftop destinations, • The opportunity to work alongside experienced culinary, beverage, and hospitality professionals in a luxury hotel environmentEqual Opportunity Employer José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

Chef Andrew Carmellini's soul-satisfying urban Italian menu located in Robert DeNiro's TriBeCa hotel, The Greenwich.