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KEEPING AIRPORT SPACES SPOTLESS AND WELCOMING - BECOME A JANITOR TODAY!.The Janitor ensures the cleanliness and hygiene of airport facilities by performing various cleaning tasks, following safety regulations, and reporting maintenance issues while maintaining adequate cleaning supplies.WHAT IT'S LI

Use Tableau to effectively manage client usage data and trends. Adheres to SalesForce best practices and understands the importance of data hygiene and pipeline management.

ProSmile is looking to hire an enthusiastic dental hygienist to join our dedicated dental team. Our Registered Dental Hygienist role is for any qualified individual, including recent Hygiene school graduates! We offer a competitive salary, with an option to join an amazing team. Ability to perform t

New York City Department of Health and Mental Hygiene, Division of Mental Hygiene seeks eight (8) full-time Co-Response Coordinators I for the Bureau of Health Promotion of Justice Impacted Populations with primary responsibilities overseeing the Co-Response Program. We provide a wide array of progr

The Office of School Health (OSH) is a joint program of the Department of Education and the Department of Health and Mental Hygiene responsible for promoting the health of 1. The New York City Department of Health and Mental Hygiene (NYC Health Department) is the oldest and largest health department

Part-time Consultant Public Health Nurse.Established in 1805, the New York City Department of Health and Mental Hygiene (the NYC Health Department) is the oldest and largest health department in the country.Our mission is to protect and improve the health of all New Yorkers, in service of a vision o

Manage the Chief Equity Officer/ Deputy Commissioner’s daily calendar and gather information for appointments independently, while analyzing moderate to complex situations and competing priorities based on general direction from Chief Equity Officer/ Deputy Commissioner and team. Plan, prioritize

Position Duties (include but are not limited to the following):.Responsible for the individual's well being.Assist participants with activities of daily living including toileting, grooming, oral hygiene, meal programs, and specialized medical needs as required.May administer medications and records

PROGRAM AND JOB DESCRIPTION: The Division of Family and Child Health (DFCH) of the New York City Department of Health and Mental Hygiene is charged with the creation and oversight of programs, policies, services, and environments that support physical and socio-emotional health, and promote primary

A Patient Care Technician provides direct patient care, assisting with daily activities, monitoring vital signs, and supporting medical staff in various healthcare settings.Responsibilities include helping patients with personal hygiene, mobility, and basic medical procedures while ensuring their co

ONLY PERMANENT EMPLOYEES IN THE TITLE AND THOSE THAT ARE REACHABLE ON THE PRINCIPAL ADMINISTRATIVE ASSOCIATE CIVIL SERVICE LIST ARE ELIGIBLE TO APPLY.Division/Program Summary Description: The Division of Family and Child Health (DFCH) of the New York City Department of Health and Mental Hygiene is c

Job DescriptionDescription: Motek, a part of Happy Corner Hospitality collective, is an Israeli-Mediterranean concept restaurant that pride ourselves on delivering exceptional service and culinary experiences to our valued customers. Our commitment to excellence extends to every aspect of our operations, and we're currently seeking passionate individuals to join our management team. As we embark on our newest opening, we are seeking passionate, talented individuals to join our soon to be open NYC location. Position Overview: As a sous chef, you will play a crucial role in ensuring the smooth and efficient operation of our kitchen. From food preparation to maintaining cleanliness and adhering to safety standards, your contributions will directly impact our ability to deliver outstanding dining experiences. You will be responsible for ensuring the line is running efficiently, quality control, supporting back of house staff, and being the line of communication for the front of the operation to the back. Responsibilities: • Prepare ingredients and assist in food production following recipes and restaurant guidelines., • Manages the line efficiently., • Ensures all stations are stocked correctly., • Quality control: Ensuring the food is always fresh and up to standard., • Maintain a clean and organized kitchen environment., • Follow food safety and hygiene protocols to ensure compliance with health regulations., • 100% medical plan covered by employer, additional insurances available at low cost., • 401(k)., • PTO plus sick leave., • Commuter benefits., • Positive environment that values teamwork and growth.Requirements:, • Minimum of 3 years managing a fast-paced kitchen environment. (Experience with Mediterranean food is a plus.), • Culinary school diploma is a plus., • Knowledgeable on food safety guidelines., • Ability to work efficiently in a fast-paced environment and multitask effectively., • Strong attention to detail., • Excellent communication skills and a team-oriented mindset., • Bilingual (not required however, it is a huge plus.), • Flexibility to work evenings, weekends, and holidays as needed.

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

Job Description ABOUT MAXIME'S Maxime’s, the newest private member’s club creation by renowned British entrepreneur Robin Birley—also the visionary behind London's esteemed 5 Hertford Street and Oswald’s—invites exceptional hospitality professionals to become part of our team. Opened in March 2025 in the historic former Westbury Hotel on Madison Avenue, Maxime’s is a private members club home to four distinct kitchens, each offering a unique culinary experience. Chefs here have the opportunity to work at the highest level across a range of cuisines: • Maxime’s – refined French-Mediterranean fine dining, • El Puma – bold and contemporary Latin American cuisine, • Hiromi – traditional and modern Japanese sushi and small plates, • Comprehensive benefits plan, including medical, dental, vision and life insurance., • Generous paid time off programs (vacation and personal days)., • 401k retirement savings plan with company match., • Pre-tax commuter benefits., • Work life and wellness benefit platform., • Discount program offering Retail, Restaurants & Activities discounts., • Freshly prepared Staff Meal whilst on duty., • Uniform and dry cleaning provided., • $2000 refer a friend bonus We are looking for talented and passionate Senior Sous Chefs to support our Executive Head Chef in leading the culinary team to deliver the highest quality food. Successful candidates will assist in creating new seasonal dishes for the menus, working with the best quality ingredients that have been thoughtfully sourced whilst leading the team and growing as a chef in the company. ESSENTIAL DUTIES & RESPONSIBILITIES • Oversee the daily kitchen operations including the proper storing procedures, food orders, food cost, equipment, sanitation, Allergy’s and hygiene to Company and local standards., • Work directly with the Head Chef to consistently achieve the highest quality standard., • Responsible for educating and training staff on safe work habits and proper standards of practice., • Leading by example, setting goals and standards while motivating the team., • Ensure recipes, pictures and specifications are followed individually and by the kitchen brigade., • Taste and review products daily to ensure quality and consistency with preparation and presentation, • Ensure teamwork and constructive collaboration exists between the front and back of house staff through proper communication and delegating tasks and staff tasks to ensure smooth service and kitchen operations., • Minimum of 5+ years’ experience working in fine dining leading teams., • A professional and polished approach to leadership in a busy atmosphere., • NYC Food Protection Certificate., • Strong work ethic and customer-focused approach., • Previous management experience required., • Culinary trained and professional who is passionate and curious to develop and grow as a chef., • Able to work nights, weekends and holidays, and variable schedule, per the needs of the business., • Ability to be flexible with job demands and open-minded when being asked to complete tasks., • Ability to operate and use all equipment necessary to run the restaurant., • Ability to operate with grace under pressure., • Ability to move or handle equipment throughout the restaurant generally weighing up to 50 pounds., • Ability to work varied hours/days as business dictates.

Job Description Sous Chef at WS New York WS New York, is a multi-level restaurant and bar, serving Contemporary American cuisine showcasing innovative and quality offerings. Join our team as a Sous Chef and bring your leadership and teamwork experience to a clean and professional work environment. Qualified individuals should possess a strong attention to detail, organization and cleanliness. You will be working with a top-tier team in a professional and creative environment. This position is ideal for someone with the desire to be a part of a new restaurant group with ambitions for growth and job advancement in the F&B industry. Responsibilities: • Plans, organizes, schedules, reviews and evaluates the work of assigned staff., • Assists with training and continuing education of staff as directed by the Executive Chef and Chef de Cuisine., • Meets with the chefs and kitchen team to ensure smooth running of all kitchen activities, goals, and operations., • Ensures that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature., • Actively participates in the positive relationship between FOH, Bar and BOH teams by maintaining steady stream of communication with entire leadership team and staff., • Ensures that staff is trained in all aspects of kitchen operations, equipment utilization, safety procedures, portion control and correct plating and presentation., • Assists in development and creation of menus to continuously improve The WS New York offerings., • Assist with the establishment and maintenance of working budget and adherence to food cost goals set by Executive Chef and Chef de Cuisine., • Participate in management meeting with FOH leaders to discuss service goals, PON Guest (People of note), menu changes, and unusual guest requests or dietary restrictions., • Communicate and explain clearly the expectations of WS New York and the quality standards., • Audit kitchen space for compliance of health department requirements of food safety and staff hygiene., • Follow and enforce all guidelines in the WS New York Kitchen Manual., • Inspects line stations, facilities, ingredients, and all dish components for quality assurance before and during service to ensure a successful execution of the menu., • Creates cooking instructions and plans for Tournants., • Supervise the storage of perishable and nonperishable ingredients to comply fully with health department requirements and company standards of labeling, time, and temperature., • Ensure adherence to safety and emergency procedures to protect staff, guests, and property., • Report any maintenance deficiencies in a quick and timely way., • Resolve guest complaints/queries satisfactorily., • Maintain thorough understanding of industry and stays abreast of industry trends., • Demonstrate courteous and cooperative behavior when interacting with public and staff; acts in a manner that promotes a harmonious and effective workplace environment., • Ensure that The WS New York brand and standards are always met., • Coach and develops Chef de Parties as cooks and train them at their stations., • Expedites food and step in for Kitchen Manager as needed, • Receive and accounts for goods coming into the kitchen., • Maintain positive relationship with vendors., • Leads kitchen staff in inventory, ordering, and stocking of necessary ingredients., • Leads and organize regular deep cleaning and maintenance of kitchen areas and equipment., • 2+ years of Sous chef experience in a Fine Dining and/or high-volume establishment, • Knowledge of best practices for training kitchen staff, • Understanding of various cooking methods, ingredients, procedures and equipment’s., • Positive attitude, a sense of responsibility and ownership of the position, • Detail-oriented with strong communication skills, • Team-oriented with a strong sense of punctuality and reliability, • Demonstrate a sense of urgency and strong work ethic in order to keep up with high volume, • Act as a dynamic and motivated individual who understands the WS New York vision and execute it consistently to the highest level, • Demonstrate the culture that WS New York will be a respectful environment of equality and non-discrimination, • Be able to lift and carry at least 50 pounds, • Be comfortable with repetitive motions (such as walking, bending and standing) for long periods of time, • 2 years fine dining and restaurant experience is a plus, • Attention to detail WS New York provides equal employment opportunities (EEO) to all applicants for employment without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, genetic information, marital status, amnesty, or status as a covered veteran in accordance with applicable federal, state, and local laws.

Job Description ABOUT MAXIME'S Maxime’s, the newest private member’s club creation by renowned British entrepreneur Robin Birley—also the visionary behind London's esteemed 5 Hertford Street and Oswald’s—invites exceptional hospitality professionals to become part of our team. Opened in March 2025 in the historic former Westbury Hotel on Madison Avenue, Maxime’s is a private members club home to four distinct kitchens, each offering a unique culinary experience. Chefs here have the opportunity to work at the highest level across a range of cuisines: • Maxime’s – refined French-Mediterranean fine dining, • El Puma – bold and contemporary Latin American cuisine, • Hiromi – traditional and modern Japanese sushi and small plates, • Comprehensive benefits plan, including medical, dental, vision and life insurance., • Generous paid time off programs (vacation and personal days)., • 401k retirement savings plan with company match., • Pre-tax commuter benefits., • Work life and wellness benefit platform., • Discount program offering Retail, Restaurants & Activities discounts., • Freshly prepared Staff Meal whilst on duty., • Uniform and dry cleaning provided., • $2000 refer a friend bonus We are seeking an experienced and highly skilled Sushi Chef (Chef de Partie) to join our culinary team at a high-end Japanese dining establishment. The ideal candidate will have a strong background in authentic sushi preparation, deep knowledge of traditional Japanese ingredients, and a commitment to delivering exceptional quality and precision. This role requires both technical mastery and the ability to contribute within a high-performing kitchen team. ESSENTIAL DUTIES & RESPONSIBILITIES • Prepare and present sushi dishes with precision, consistency, and aesthetic excellence, • Handle all aspects of fish preparation, including filleting, portioning, and curing as needed, • Ensure proper rice preparation and seasoning in accordance with traditional methods, • Maintain high standards of hygiene and food safety, especially in handling raw seafood, • Collaborate with senior chefs to support daily mise en place and service execution, • Monitor and manage inventory for sushi ingredients and kitchen tools, • Minimum of 2+ years' experience working in a similar role., • Strong background in fine dining., • A professional and polished approach to leadership in a busy atmosphere., • Strong work ethic and customer-focused approach., • Culinary trained and professional who is passionate and curious to develop and grow as a Sous Chef., • Stable work experience background., • Food safety certificate., • Well-versed in verbal communication skills., • Ability to be flexible with job demands and open-minded when being asked to complete tasks., • Ability to operate and use all equipment necessary to run the restaurant., • Ability to operate with grace under pressure., • Ability to move or handle equipment throughout the restaurant generally weighing up to 50 pounds., • Ability to work varied hours/days as business dictates., • Ability to stand for up to 8-10 hours a day. Maxime’s is proud to be an Equal Opportunity Employer. We do not discriminate on the basis race, color, creed, religion, gender (including gender identity and expression), sexual orientation, marital status, pregnancy, childbirth or related condition, sexual and reproductive health decisions, ancestry, national origin, citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, status as a victim of domestic violence, sexual violence, or stalking, or any other legally protected status.

Job Description ABOUT MAXIME'S Maxime’s, the newest private member’s club creation by renowned British entrepreneur Robin Birley—also the visionary behind London's esteemed 5 Hertford Street and Oswald’s—invites exceptional hospitality professionals to become part of our team. Opened in March 2025 in the historic former Westbury Hotel on Madison Avenue, Maxime’s is a private members club home to four distinct kitchens, each offering a unique culinary experience. Chefs here have the opportunity to work at the highest level across a range of cuisines: • Maxime’s – refined French-Mediterranean fine dining, • El Puma – bold and contemporary Latin American cuisine, • Hiromi – traditional and modern Japanese sushi and small plates, • Comprehensive benefits plan, including medical, dental, vision and life insurance., • Generous paid time off programs (vacation and personal days)., • 401k retirement savings plan with company match., • Pre-tax commuter benefits., • Work life and wellness benefit platform., • Discount program offering Retail, Restaurants & Activities discounts., • Freshly prepared Staff Meal whilst on duty., • Uniform and dry cleaning provided., • $2000 refer a friend bonus We are looking for talented and passionate Sous Chefs to support our Executive Chef in leading the culinary team to deliver the highest quality food. Successful candidates will assist in creating new seasonal dishes for the menus, working with the best quality ingredients that have been thoughtfully sourced whilst leading the team and growing as a chef in the company. ESSENTIAL DUTIES & RESPONSIBILITIES • Leading by example, setting goals and standards while motivating the team., • Work directly with the Head Chef to consistently achieve the highest quality standard., • Responsible for educating and training staff on safe work habits and proper standards of practice., • Ensure recipes, pictures and specifications are followed individually and by the kitchen brigade., • Ensure teamwork and constructive collaboration exists between the front and back of house staff through proper communication and delegating tasks and staff tasks to ensure smooth service and kitchen operations., • Shares the overall responsibility of proper storing procedures, food orders, food cost, equipment, sanitation, Allergy’s and hygiene to Company and local standards., • Taste and review products daily to ensure quality and consistency with preparation and presentation, • Minimum of 5+ years’ experience working in fine dining leading teams., • A professional and polished approach to leadership in a busy atmosphere., • NYC Food Protection Certificate., • Strong work ethic and customer-focused approach., • Previous management experience required., • Culinary trained and professional who is passionate and curious to develop and grow as a chef., • Able to work nights, weekends and holidays, and variable schedule, per the needs of the business., • Ability to be flexible with job demands and open-minded when being asked to complete tasks., • Ability to operate and use all equipment necessary to run the restaurant., • Ability to operate with grace under pressure., • Ability to move or handle equipment throughout the restaurant generally weighing up to 50 pounds., • Ability to work varied hours/days as business dictates.

Job Description Sartiano's Mercer Hotel, 147 Mercer Street (Prince Street) Sous Chef Job Description Responsible to: Executive Chef About: Sartiano’s was born from the Tuscan heart and soul of Italy. Business leader, Restaurateur, and Lifestyle Architect Scott Sartiano introduces his latest concept, appropriately chosen after his namesake. Founded at the Mercer Hotel, New York, Sartiano’s embodies a classic modern Italian twist at the most premium level while maintaining a familiar spirit that is meant to be shared. The Cuisine: Alfred Portale will lead the culinary direction as the Chef managing Partner. The uniquely crafted menu hones in on a specialty to set the tone for the fine dining experience. Building off the foundation of offering specialized meats, Sartiano’s establishes itself as an authentic Italian restaurant. The executive chef: Chef Chris Lewnes, a Brooklyn-born Italian American, grew up surrounded by the flavors and aromas of Italian American cuisine in central New Jersey. After attending Rutgers University and earning a degree in journalism, Chris decided to embrace his love for cooking and pursue a career in the culinary arts. After graduating from the Institute of Culinary Education, in New York City, Chris took a position as Chef de Partie at Batard. Mentored by Chef Markus Glocker, he honed and developed his skills in classic French technique and gained experience cooking in fine dining. After two years at Batard, Chris was asked to join Chef Glocker as a sous chef at Keith McNally's Augustine restaurant in the Beekman Hotel. When the pandemic forced Augustine to close its doors permanently, Chris took the opportunity to take the next step in his career. He landed a job working as the Chef de Cuisine at American Brass in Long Island City. Three years later, Chris felt he was ready for a bigger role and the chance to bring his own creative vision to the table. As fate would have it, Chris was approached by Chef Alfred Portale with the exact opportunity he had been waiting for: the position of Executive Chef at Scott Sartiano's namesake restaurant, Sartiano’s in The Mercer Hotel. Chris is excited to work alongside Chef Portale, a pioneer of New American cuisine, in a legendary location, and finally get the chance to share his love for Italian American cuisine in New York. The Role Works alongside head chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Provides meal quality and consistency by following designated recipes. The Responsibilities: * Leads kitchen team in Chef's absence * Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating * Oversees and organizes kitchen stock and ingredients * Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance * Keeps cooking stations stocked, especially before and during prime operation hours * Hires and trains new kitchen employees to restaurant and kitchen standards * Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns * Supervises all food preparation and presentation to ensure quality and restaurant standards * Works with head chef to maintain kitchen organization, staff ability, and training opportunities * Verifies that food storage units all meet standards and are consistently well-managed * Assists head chef with menu creation * Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing * * Ensures the efficient operation of food production of areas he/she is put in charge of by the Executive Chef * Participates in analyzing cost and quality of food production, knows to manage within a set budget and adheres to time management * Train safe work habits and alert the staff to notify the chef on duty of any dangerous or unsafe places in the work area at once * Responsible to implement and maintain all standards set by the Company; establishes the manner and means to train staff according to standard * Produces and maintains the highest food quality and controls for all food products served in all areas * Is instrumental in assuring the highest health, sanitation and safety standards necessary in food handling and overall cleanliness * Guarantees that menus, recipes, methods, pictures and specifications given by the Executive Chef are followed * Checks all food outlets and food displays for creativity, quality, cleanliness and food safety * Assures timely set up, schedules well trained cooks in all areas in proper uniform * Ensure teamwork and proper communication with the front of house staff * Ensure that guest and members requests are accommodated when and where possible * Works with Events department on a regular basis regarding menus, food preparation, food costs, ensure that quality food service and product is delivered * Delegate daily tasks to staff to ensure smooth operation and service * Shares the overall responsibility of proper storing procedures, food orders, food cost, equipment, sanitation and hygiene to Company and NYS standards with the Executive Chef * Ability to do staff schedule, payroll, and other administrative tasks as required * Performs other duties as assigned by supervisor/manager Qualifications & Disposition * High school diploma or equivalent * 3+ years experience in a related position * Strong knowledge of NYS sanitation regulations * Ability to work independently with minimum supervisor * Ability to communicate effectively both written and verbal * Individual must possess a good work history and stability * Excellent cooking skills * Experienced in training subordinates in large quantity food preparation and excellent knowledge of quality food operations * Has the ability to taste all foods to assure correct preparation * Product cost and quality conscious Physical Demands: The physical demands described here are representative of those that are to be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to walk. The employee is occasionally required to climb or balance and stoop, kneel, crouch. The employee must regularly lift and /or move up to 25 pounds, frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 10 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and ability to adjust focus. *The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job. Bond Hospitality and Mercer F&B, LLC (DBA: Sartiano’s) is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

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

Job Description POSITION PURPOSE: We are seeking a hospitality focused and organized individual to join our team as a Executive Banquet Chef. The Executive Banquet Chef is responsible for overseeing all banquet kitchen operations, menu creation, food preparation, and execution of large-scale events. They will work closely with the Banquet Director, catering team, and kitchen staff to ensure seamless operations while maintaining high culinary standards. ESSENTIAL FUNCTIONS AND DUTIES: • Execute high-quality banquet menus, incorporating seasonal ingredients and innovative presentation., • Ensure consistency, quality, and flavor in all dishes, maintaining a high culinary standard., • Collaborate with clients and event planners to customize menus for weddings, corporate functions, and VIP events., • Oversee all aspects of banquet food preparation, production, and plating., • Ensure timely service and smooth execution of large-scale events and plated dinners., • Monitor food costs, portion control, and inventory management to maintain profitability., • Lead, train, and mentor banquet kitchen staff, ensuring a high-performance team., • Schedule and coordinate kitchen staff for banquet events., • Maintain a positive, professional work environment with strong communication and teamwork., • Enforce health and safety regulations., • Ensure all food is prepared and stored according to proper hygiene and safety protocols., • 5+ years of experience as an Executive Chef, with a focus in fine dining., • Advanced knowledge of cost control, inventory management, and food procurement., • Excellent facilitation, presentation, and communication skills., • Strong understanding of various cooking methods, ingredients, and kitchen equipment., • Proficiency in food safety practices and kitchen sanitation standards., • Ability to stand for extended periods and work in a high-temperature environment., • Flexibility to work evenings, weekends, and holidays as required. All descriptions have been reviewed to ensure that only essential functions and basic duties have been included. Peripheral tasks, only incidentally related to each position, have been excluded. Requirements, skills, and abilities included have been determined to be the minimal standards required to successfully perform the positions. In no instance, however, should the duties, responsibilities, and requirements delineated be interpreted as all-inclusive. Additional functions and requirements may be assigned by supervisors as deemed appropriate. Job descriptions are not intended as and do not create employment contracts. The organization maintains its status as an at-will employer. Cipriani is an equal opportunity employer. Powered by JazzHR scF2XDKuO0

Job Description ABOUT MAXIME'S Maxime’s, the newest private member’s club creation by renowned British entrepreneur Robin Birley—also the visionary behind London's esteemed 5 Hertford Street and Oswald’s—invites exceptional hospitality professionals to become part of our team. Opened in March 2025 in the historic former Westbury Hotel on Madison Avenue, Maxime’s is a private members club home to four distinct kitchens, each offering a unique culinary experience. Chefs here have the opportunity to work at the highest level across a range of cuisines: • Maxime’s – refined French-Mediterranean fine dining, • El Puma – bold and contemporary Latin American cuisine, • Hiromi – traditional and modern Japanese sushi and small plates, • Comprehensive benefits plan, including medical, dental, vision and life insurance., • Generous paid time off programs (vacation and personal days)., • 401k retirement savings plan with company match., • Pre-tax commuter benefits., • Work life and wellness benefit platform., • Discount program offering Retail, Restaurants & Activities discounts., • Freshly prepared Staff Meal whilst on duty., • Uniform and dry cleaning provided., • $2000 refer a friend bonus We are seeking an experienced and highly skilled Japanese Preparation Chef to join our culinary team at a high-end Japanese dining establishment. The ideal candidate will have a strong background in Japanese cuisine, deep knowledge of traditional Japanese ingredients, and a commitment to delivering exceptional quality and precision. This role requires both technical mastery and the ability to contribute within a high-performing kitchen team. ESSENTIAL DUTIES & RESPONSIBILITIES • Prepare and present sushi dishes with precision, consistency, and aesthetic excellence, • Handle all aspects of fish preparation, including filleting, portioning, and curing as needed, • Ensure proper rice preparation and seasoning in accordance with traditional methods, • Maintain high standards of hygiene and food safety, especially in handling raw seafood, • Collaborate with senior chefs to support daily mise en place and service execution, • Monitor and manage inventory for sushi ingredients and kitchen tools, • Minimum of 2+ years' experience working in a similar role., • Strong background in fine dining., • A professional and polished approach to leadership in a busy atmosphere., • Strong work ethic and customer-focused approach., • Culinary trained and professional who is passionate and curious to develop and grow as a Sous Chef., • Stable work experience background., • Food safety certificate., • Well-versed in verbal communication skills., • Ability to be flexible with job demands and open-minded when being asked to complete tasks., • Ability to operate and use all equipment necessary to run the restaurant., • Ability to operate with grace under pressure., • Ability to move or handle equipment throughout the restaurant generally weighing up to 50 pounds., • Ability to work varied hours/days as business dictates., • Ability to stand for up to 8-10 hours a day. Maxime’s is proud to be an Equal Opportunity Employer. We do not discriminate on the basis race, color, creed, religion, gender (including gender identity and expression), sexual orientation, marital status, pregnancy, childbirth or related condition, sexual and reproductive health decisions, ancestry, national origin, citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, status as a victim of domestic violence, sexual violence, or stalking, or any other legally protected status.

Job Description ABOUT MAXIME'S Maxime’s, the newest private member’s club creation by renowned British entrepreneur Robin Birley—also the visionary behind London's esteemed 5 Hertford Street and Oswald’s—invites exceptional hospitality professionals to become part of our team. Opened in March 2025 in the historic former Westbury Hotel on Madison Avenue, Maxime’s is a private members club home to four distinct kitchens, each offering a unique culinary experience. Chefs here have the opportunity to work at the highest level across a range of cuisines: • Maxime’s – refined French-Mediterranean fine dining, • El Puma – bold and contemporary Latin American cuisine, • Hiromi – traditional and modern Japanese sushi and small plates, • Comprehensive benefits plan, including medical, dental, vision and life insurance., • Generous paid time off programs (vacation and personal days)., • 401k retirement savings plan with company match., • Pre-tax commuter benefits., • Work life and wellness benefit platform., • Discount program offering Retail, Restaurants & Activities discounts., • Freshly prepared Staff Meal whilst on duty., • Uniform and dry cleaning provided., • $2000 refer a friend bonus We are looking for talented and passionate Junior Sous Chefs to support our Executive Head Chef in leading the culinary team to deliver the highest quality food. Successful candidates will assist in creating new seasonal dishes for the menus, working with the best quality ingredients that have been thoughtfully sourced whilst leading the team and growing as a chef in the company. ESSENTIAL DUTIES & RESPONSIBILITIES • Shares the overall responsibility of proper storing procedures, food orders, food cost, equipment, sanitation, Allergy’s and hygiene to Company and local standard, • Work directly with the Head Chef to consistently achieve the highest quality standard., • Leading by example, setting goals and standards while motivating the team., • Taste and review products daily to ensure quality and consistency with preparation and presentation., • Ensure recipes, pictures and specifications are followed individually and by the kitchen brigade., • Ensure teamwork and constructive collaboration exists within the team through proper communication and delegating tasks and staff tasks to ensure smooth service and kitchen operations., • Minimum of 5+ years’ experience working in fine dining leading teams., • A professional and polished approach to leadership in a busy atmosphere., • NYC Food Protection Certificate., • Strong work ethic and customer-focused approach., • Previous management experience required., • Culinary trained and professional who is passionate and curious to develop and grow as a chef., • Able to work nights, weekends and holidays, and variable schedule, per the needs of the business., • Ability to be flexible with job demands and open-minded when being asked to complete tasks., • Ability to operate and use all equipment necessary to run the restaurant., • Ability to operate with grace under pressure., • Ability to move or handle equipment throughout the restaurant generally weighing up to 50 pounds., • Ability to work varied hours/days as business dictates., • Ability to stand for up to 8-10 hours a day. Maxime’s is proud to be an Equal Opportunity Employer. We do not discriminate on the basis race, color, creed, religion, gender (including gender identity and expression), sexual orientation, marital status, pregnancy, childbirth or related condition, sexual and reproductive health decisions, ancestry, national origin, citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, status as a victim of domestic violence, sexual violence, or stalking, or any other legally protected status.

Job Description Chef de Cuisine Responsible to: Global Executive Chef About: Sartiano’s was born from the Tuscan heart and soul of Italy. Business leader, Restauranteur, 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: Works alongside the Executive Chef to manage daily kitchen activities, including leading the team, aiding with menu, ensuring food quality and freshness to enhance the culinary member experience The Responsibilities: ● Leads kitchen team in the absence of the Global Executive Chef ● Provides guidance to Sous Chefs and junior kitchen staff, including, but not limited, to line cooking, food preparation, and dish plating ● Oversees and organizes kitchen stock and ingredients ● Enforce food safety, sanitation and workplace safety standards in accordance with NYC Health Department regulations ● Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance ● Hires and trains new kitchen employees to restaurant and kitchen standards ● Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns ● Supervises all food preparation and presentation to ensure quality and restaurant standards ● Works with Global Executive Chef to maintain kitchen organization, staff ability, and training opportunities ● Verifies that food storage units all meet standards and are consistently well-managed ● Assists with menu creation and specials ● Ensures the efficient operation of food production of areas they are put in charge of by the Global Executive Chef ● Participates in analyzing cost and quality of food production, knows to manage within a set budget and adheres to time management ● Train safe work habits and alert the staff to notify the chef on duty of any dangerous or unsafe places in the work area at once ● Responsible to implement and maintain all standards set by the Company; establishes the manner and means to train staff according to standard ● Produces and maintains the highest food quality and controls for all food products served in all areas ● Is instrumental in assuring the highest health, sanitation and safety standards necessary in food handling and overall cleanliness ● Guarantees that menus, recipes, methods, pictures and specifications given by the Executive Chef are followed ● Checks all food outlets and food displays for creativity, quality, cleanliness and food safety ● Assures timely set up, schedules well trained cooks in all areas in proper uniform ● Ensure teamwork and proper communication with the front of house staff ● Ensure that guest and members requests are accommodated when and where possible ● Works with Events department on a regular basis regarding menus, food preparation, food costs, ensure that quality food service and product is delivered ● Delegate daily tasks to staff to ensure smooth operation and service ● Shares the overall responsibility of proper storing procedures, food orders, food cost, equipment, sanitation and hygiene to Company and NYS standards with the Executive Chef ● Ability to do staff schedule, payroll, and other administrative tasks as required ● Performs other duties as assigned by supervisor/manager Note: This job description is not intended to be a contract for employment, and the employer reserves the right to make any necessary revisions to the job description at any time.

Assess the cleanliness and hygiene of the building.Ensure that all public and employee areas of the store are cleaned.Wash floors, including stairwells.Clean elevators and escalators.Empty garbage cans and recycling bins.Empty and clean out refrigerators.Monitor the level of cleaning supplies.Make s

Responsibilities include: Removing calcareous deposits, accretions, and stains from teeth.Applying topical agents to teeth.Providing patient education on oral hygiene practices.Placing and exposing X-ray films.Polishing teeth to remove stains and plaque.Taking medical history and vital signs of pati

Bachelor's degree in industrial Hygiene, Occupational Health & Safety, Environmental Science, or a related field.

Balance Life & Work with a New Career Opportunity.Certified Home Health Aide (CHHA) - Livingston, NJ.Certified Home Health Aide (CHHA).Provides or assists in ADL activities; personal hygiene, grooming, mouth, skin care and nails.Provides assistance in toileting; positioning and transfer activities,

Expanding your knowledge and skills through structured continuing professional developmentWorking collaboratively with other members of the dental team to provide exceptional patient careQualifications:Associate degree or higher in dental hygiene from an accredited institutionActive dental hygiene l

Holliswood Center is hiring a Certified Nurse Assistant (CNA) in Hollis, NY.Now Hiring Straight to the Union! DUTIES: Observing Residents Reporting any health issues to the supervising nurse Taking care of a Resident’s personal hygiene, including bed bath, shaving, etc.Setting up of meal trays,

Mount Sinai - Mount Sinai Queens - Hospital [Nurse Aide / Nursing Attendant] As a Nurse's Aide at Mount Sinai, you'll: Assist patients with daily activities and personal hygiene; Monitor vital signs and report changes to nursing staff; Maintain clean and safe patient environments; Support nursing st

Assist with clients personal care activities. Familiarity with basic nutrition and personal hygiene standards. Caring and compassionate personality.

Established in 1805, the New York City Department of Health and Mental Hygiene (NYC Health Department) is the oldest and largest health department in the U. The Bureau of Mental Health's (BMH) mission is to improve mental health and wellness for people in New York City, and to eliminate racial and o

Established in 1805, the New York City Department of Health and Mental Hygiene (NYC Health Department) is the oldest and largest health department in the U. From: October 9, 2024 To: October 29, 2024 The Bureau of Public Health Clinics (BPHC) Sexually Transmitted Infections (STI) has the mission of

Division/Program Summary Description: The Division of Mental Hygiene (MHy) of the New York City Department of Health and Mental Hygiene is responsible for policy, programs, and provider oversight related to mental health; alcohol and drug use and developmental delays and disabilities. The office of

Executive Director, Bureau of Children, Youth, Families & Developmental Disabilities (CYF-DD). The NYC Department of Health and Mental Hygiene (Health Department) is seeking an Executive Director (ED) for Strategy and Operations to assist the Assistant Commissioner for the Bureau of Children, Youth,

Established in 1805, the New York City Department of Health and Mental Hygiene (NYC Health Department) is the oldest and largest health department in the U. Annual) The Bureau of Public Health Clinics (BPHC) mission is to promote a healthy community by providing New Yorkers with the resources needed

The Division of Family and Child Health (DFCH) of the New York City Department of Health and Mental Hygiene (DOHMH) is charged with the creation and oversight of programs, policies, services, and environments that support physical and socio-emotional health, and promote primary and reproductive heal

Laboratory Project Coordinator, Bureau of the Public Health Laboratory. The New York City Department of Health and Mental Hygiene (NYCDOHMH), Public Health Laboratory is seeking to hire two qualified Laboratory Project Coordinators.

Mount Sinai - Mount Sinai Brooklyn [Nurse Aide / Nursing Attendant] As a Nursing Assistant at Mount Sinai, you'll: Assist patients with daily activities and personal hygiene; Monitor vital signs and report changes to nursing staff; Maintain clean and safe patient environments; Support nursing staff

Division/Program Summary: The Division of Family and Child Health (DFCH) of the New York City Department of Health and Mental Hygiene is charged with the creation and oversight of programs, policies, services, and environments that support physical and socio-emotional health, and promote primary and

Established in 1805, the New York City Department of Health and Mental Hygiene (NYC Health Department) is the oldest and largest health department in the U. Annual) The Bureau of Public Health Clinics (BPHC) mission is to promote a healthy community by providing New Yorkers with the resources needed

EDUCATION: High School Diploma/GED.Supervise and assist as needed residents during meal preparation, housekeeping responsibilities, personal hygiene, grooming and other activities as needed.Maintain clinical records as designated by policies and procedures such as, but not limited to; documentation

Caring and compassionate personality. Help patients with personal hygiene, dressing, bathing, and other daily tasks. Assist with clients personal care activities.

Division/Program Summary Description: The Division of Family and Child Health (DFCH) of the New York City Department of Health and Mental Hygiene is charged with the creation and oversight of programs, policies, services, and environments that support physical and socio-emotional health, and promote

Profession: Home Health/Hospice Aide. Skills: Antiembolic stockings, Assist with ambulation, Assist with feeding patient, Assist with turning and repositioning, Bathing/hygiene, Bed alarms, Bed shampoo, Bedpan/urinal, Bedside commode, Call lights, Change linens (occupied, unoccupied), Complete Bed b

By following the care plan that has been completed by the nursing supervisor, the personal care aide provides assistance with the following:. Assisting with personal hygiene, toileting, dressing, walking, and feeding the client. Be neatly dressed and have good personal hygiene habits.

Job Description JOB DESCRIPTIONNourish Intake Associate (English/Spanish)Location: Bronx, NY New York Common Pantry is one of the city’s largest hunger relief organizations, providing food assistance, case management services, senior food provision, nutrition education, and hygiene services. We are a dynamic, mission-driven organization experiencing rapid growth and expansion. NYCP is a poverty-fighting organization that reduces hunger and promotes dignity, health, and self-sufficiency by using a holistic approach to reach over 122,000 distinct people -- over 729,000 visitors each year. Last year, we served over 11 million meals. Through an array of programs that we offer, we look to establish long-term stability for those we serve. NYCP is seeking a Nourish Intake Associate (Spanish Bilingual) to join our growing Senior Nutrition Programs team. Nourish is a Commodity Supplemental Food Program (CSFP) that aims to increase health in individuals who are 60 years or older and have low incomes by providing nutritious food choices from the U.S. Department of Agriculture. New York Common Pantry is one of the three agencies statewide contracted to run this program, which allows seniors to receive food every month. Food packages include a variety of foods, such as milk, juice, farina, oats, ready-to-eat cereal, rice, pasta, peanut butter, dry beans, canned meat, poultry or fish, and canned fruits and vegetables. Additional components of Nourish include guidance for preparing nutritious meals, dissemination of nutrition and health information by nutritionists, and referral to health care and social service agencies for other needed services. When at full capacity, Nourish will serve up to 80 + partner sites to expand food and nutrition services for low-income seniors living in Manhattan, Queens, Brooklyn, and the Bronx. The Nourish Intake Associate (Spanish Bilingual) will report to the Nourish Intake Manager at 788 Southern Blvd, Bronx, NY 10455. The schedule for this position is Monday through Friday: 9 am - 5 pm; 1-hour lunch. This is a Full-Time position, 35 hours a week, non-exempt. The Nourish Intake Associate (Spanish Bilingual) is required to work on a Saturday three (3) times a year from 9 am to 1 pm. Responsibilities: * Check-in and re-certify senior participants at mobile sites. * Entry data into web-based software Link2Feed. Training will be provided. * Rotate with other Intake Associates to provide front desk coverage and assist at sites and offices, as needed. * Travel to different office locations, NYCHA development houses, and community/outreach centers throughout the four boroughs. * Maintain high professionalism and respect with clients, site managers, and team members. * Provide professional customer service to clients and assist with various issues, service questions, and general client concerns. * Work in a team-oriented atmosphere, effectively communicate and collaborate with team members on various work-related projects. * Pantry coverage as assigned, which includes placing them on the table, packing the food items for the participant, filling the participant’s cart with their packages, breaking down boxes as needed, replenishing pantry items, and noting damaged items. * Assist with reception, filing, and other clerical duties. * Other responsibilities as assigned. Qualifications: • A High School Diploma or Equivalent is required., • Commitment to helping the communities in need and NYCP’s work and mission., • Ability to lift up to 30 lbs is required., • Full professional proficiency level in English and Spanish is required., • Proficient with Microsoft Office Suite and Google Drive., • Comfortable working with diverse populations., • Multi-task and work in a highly trafficked area., • Strong customer service and interpersonal skills., • Weekend work may be necessary., • Travel between multiple job locations., • An academic background in Human Services or social services is a plus This is not an exhaustive list of all responsibilities, duties, skills, efforts or requirements, or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned. This description does not constitute a contract of employment and NYCP may exercise its employment-at-will rights at any time. New York Common Pantry is an Equal Opportunity Employer and is committed to providing equal employment opportunities to you without regard to race, creed, color, religion, national origin, sex, sexual orientation, pregnancy, marital status, age, veteran status, medical condition or disability, genetic information, gender identity, or any other protected status under federal, state, or local law. Pay: $20.50/hour Benefits: * Paid time off, including Vacation, Personal, and Sick * Medical, Medical Expense Reimbursement Plan, Dental, and Vision insurance * Paid Holidays * 403(b) Retirement Account * Employer-Paid Life Insurance, and Long-Term Disability * Voluntary Life Insurance * Voluntary Pet Insurance * Pre-tax Transit Benefits

Job Description • Learn and integrate a trauma-informed, client-centered approach, using an anti-oppressive lens, into your work with clients., • Staff the Drop-In Center throughout the day (coverage), providing a friendly atmosphere, engaging clients, providing ad hoc counseling, and connecting clients to appropriate resources., • Maintain the Opening and Closing Procedures, making sure space is in order at start and finish of the day., • Oversee the client laundry system. Launder towels and sheets. Launder and sort donated clothing., • Intake and assessment for individuals seeking assistance., • Provide ongoing safety assessment and risk management, crisis intervention, crisis counseling, emotional support., • Engagement of adolescents into program structure (harm reduction philosophy, rules, mutual respect)., • Mediation for internal conflicts., • Facilitate access to daily living needs (food, clothes, hygiene supplies, space to rest) ., • Provide support to case managers on behalf of clients with both internal and external partners to increase client’s access to benefits and resources; provide accompaniment as necessary and requested by clients., • Provide supportive role in group facilitation and conducting of educational presentations on HIV/AIDS, Hep C, risk reduction, and topics related to sub-populations of homeless youth., • Participate in weekly case conferencing meetings and clinical group process., • Maintain routine administrative responsibilities to include the preparation of correspondence, maintaining files, mail, email, and telephone., • Participation in staff trainings, staff meetings, and staff group process workshops., • Participate in weekly supervision., • Identification of new resources appropriate for population, • Provide wellness and recreational (engagement) activities, • Coordinate services with other Streetwork staff and on-site legal, medical, and psychiatric service providers, • Manage events in the Drop-In Center, monitor entrance to the program, oversee concrete support to clients., • Weekly group facilitation., • Weekly participation in Harm Reduction Outreach (in the community)., • Social media posting., • Supply ordering and stocking. Interacts with: All Streetwork program sites and staff • All internal Safe Horizon programs and departments that can comprehensively support the client and case plan, • All external agencies and organizations that can provide appropriate services to the client Knowledge and Skills: Required: • Compassionate approach to others and openness to new ideas, • Dynamic energy, able to multi-task and negotiate multiple demands on attention, • Non-judgmental approach and ability to empathize with others, • Clear and concise verbal and written communication skill, excellent interpersonal and organization skills, • Genuine interest in working with disenfranchised youth and young adults, • Understanding of and ability to work from harm reduction perspective addressing substance use and mental health issues, • Demonstrated ability to work independently Qualifications • High school high school diploma/GED or equivalency plus relevant training and experience in human services or related field, including some prior experience working with victims of crime OR, • Two years of high-quality work at a Streetwork Project site Desirable: • Personal experience with street survival activities (homelessness, gangs, drug economy, sex industry) with at least three years separation from involvement in these activities as well as a deep understanding of the relationship between personal experiences and professional standards. Other: AmeriCorps, Peace Corps and other national service alumni are encouraged to apply. Technology Statement: Applicants may be responsible for providing the equipment and tools they need to work remotely as required, such as access to a computer, internet service, and phone service. Safe Horizon will discuss potential solutions with candidates and may assist where needed and agreed to in advance. Please follow this link to view complete EEO Law and complaint filing information: Know Your Rights: Workplace discrimination is illegal. Hiring Range: $23.36 to $24.36 per hour Full-time Hours: 35 Hours per week Full-time Benefits: Vacation Time, Paid Sick Time, Holidays, Medical, Dental, Vision, 403(b) Retirement Plan, Company Life Insurance, Medical/Dependent Care Flexible Spending Accounts, Tuition Assistance Program, Commuter Benefits Program, Gym Reimbursement, Parental Leave, Employee Learning Center