Junior chef jobs in New York

Company Description The Group Hospitality is a New York-based hospitality group focused on transforming landmark locations into distinctive restaurant destinations. The Group blends French, Italian, and Japanese culinary traditions with the energy of the American metropolis. Its portfolio includes renowned concepts such as the award-winning Omakase Room, Boucherie, and OLIO E PIÙ. The company is expanding nationally with locations in Chicago, Washington, D.C., and Miami, drawing on local food culture and building lasting relationships in each community. Team members join a growing organization that values craft, authenticity, and guest-centered hospitality. Role Description This is a full-time, on-site Sushi Chef role based in New York, NY. The Sushi Chef will prepare and present sushi and sashimi to a high standard, including rice preparation, fish butchery, and precise knife work. Responsibilities include maintaining product quality, setting up and breaking down the sushi station, managing inventory for sushi ingredients, and ensuring consistent portioning and presentation. The Sushi Chef will follow strict food safety and hygiene protocols, support menu execution for omakase and à la carte offerings, and collaborate with the culinary and front-of-house teams to deliver an exceptional guest experience. The role also involves training and mentoring junior team members, minimizing waste, and contributing ideas to seasonal or special menus as needed. Qualifications • Strong culinary foundation with skills in Food Preparation and Culinary Skills, particularly in Japanese and sushi techniques., • Hands-on experience with Seafood, including selection, storage, filleting, and preparation of raw and cooked fish., • Proficiency in Cooking methods relevant to sushi, such as rice cooking, tempura, and basic hot kitchen support., • Thorough understanding of Hygiene standards, including food safety, cross-contamination prevention, and station cleanliness., • Prior experience as a Sushi Chef or sushi cook in a high-volume or fine-dining environment., • Excellent knife skills, attention to detail, and a commitment to consistency and quality., • Ability to work in a fast-paced, team-oriented kitchen with a professional and respectful attitude., • Flexible schedule, including evenings, weekends, and holidays as required by restaurant operations., • Formal culinary training or relevant certifications in food safety are a plus. Compensation $26-$30/hr + tips

Partner closely with the Executive Chef in overseeing daily kitchen operations. Train, mentor, and develop line cooks and junior chefs. Sous Chef or comparable leadership role.

Minimum one year of experience as an Junior Sous Chef, Sous Chef, or equivalent role at a restaurant comparable in volume and level of cuisine. They are dedicated to celebrating Caribbean culture in the East Village and reflect Chef Paul’s culinary journey. Sous Chef at a restaurant comparable

The Junior Sous Chef would be tasked with ensuring that the kitchen staff. Aids with overall kitchen operations as requested by the Chef de Cuisine and/or Sous Chef.

Red hot Emmett’s on Grove is looking to hire a lead line cook to support our Chef leading the back of house team. Upward mobility with an expanding business: fast promotion potential to Junior Sous role for high-performing Cooks.

The Junior Sous Chef is responsible for assisting the Chef de Cuisine (“CDC”) and Sous Chefs in managing and organizing the activities of the culinary department to maintain the highest standards of food quality, cost control, and consistency. The project will bring together three distinct conce

We are currently interviewing for chef de partie/line cook positions.

Minimum 2 year of experience as a Line Cook, Chef de Partie, Jr Sous Chef, or similar role in a high volume, upscale restaurant. Momofuku was founded by chef David Chang in 2004 with the opening of Momofuku Noodle Bar in New York City. Kabawa and Bar Kabawa from Chef Paul Carmichael and Momofuku.

We’re currently seeking a detail-obsessed Junior Sous Chef (specialty in Pastry) with the leadership skills to motivate an amazing team, all while managing the daily (and detailed) operations of a high-volume, fast-paced scratch kitchen. Passionate about culinary arts (Specialty in Pastry) and

Job DescriptionAbout the Role:Join our dynamic culinary team at Forty Bear Golf Inc dba Dutch Hollow Country Club in Auburn, NY, where you will play a key role in delivering exceptional dining experiences. As a Cook/Chef, you will showcase your culinary skills and creativity in a vibrant, fast-paced environment. Responsibilities: • Prepare and cook a variety of dishes, ensuring high quality and presentation standards., • Collaborate with the kitchen team to develop seasonal menus and specials., • Maintain cleanliness and organization of the kitchen and cooking stations., • Manage food inventory and assist with ordering supplies as needed., • Ensure compliance with health and safety regulations in food preparation., • Train and mentor junior kitchen staff in cooking techniques and best practices., • Monitor food quality and portion control to minimize waste., • Assist in catering events and special functions as required.Requirements:, • Proven experience as a Cook or Chef in a restaurant or culinary setting., • Knowledge of various cooking techniques, cuisines, and food safety practices., • Ability to work efficiently in a fast-paced environment while maintaining quality., • Strong communication skills and a team-oriented attitude., • Flexibility to work evenings, weekends, and holidays as needed., • Culinary degree or relevant certification preferred., • Passion for cooking and creativity in menu development., • Strong organizational skills and attention to detail.About Us:Forty Bear Golf Inc dba Dutch Hollow Country Club has been a cherished part of the Auburn community for over 20 years, providing a welcoming atmosphere for golf enthusiasts and diners alike. Our commitment to quality service and exceptional cuisine has made us a favorite destination for both customers and employees, fostering a culture of teamwork and passion for great food.

Job Description The Sushi Sous Chef at our upscale Japanese restaurant plays a vital role in delivering exceptional sushi experiences to our guests. This position involves assisting the Sushi Chef in overseeing sushi preparation, maintaining quality standards, and ensuring a seamless kitchen operation in a refined dining environment. The ideal candidate combines culinary expertise with leadership skills and a passion for Japanese cuisine. Responsibilities • Support the Sushi Chef in managing day-to-day sushi station operations, • Prepare and present a variety of sushi dishes with precision and artistry, • Ensure consistent quality and freshness of all sushi ingredients, • Maintain cleanliness and organization of the sushi workstation, • Train and mentor junior sushi staff to uphold high culinary standards, • Assist in inventory management and ordering of sushi supplies, • Collaborate with kitchen and service teams to ensure a smooth dining experience Company DescriptionThe Restaurant Zone is a leading hospitality recruitment agency specializing in connecting top-tier talent with restaurants, hotels, and hospitality groups across the United States. We partner with growing brands and established operators to deliver high-quality candidates for management, executive, and specialized roles. Our team combines industry expertise, a vast candidate network, and a results-driven approach to help businesses build strong, reliable teams. At The Restaurant Zone, we focus on speed, quality, and long-term fit—ensuring both clients and candidates succeed.The Restaurant Zone is a leading hospitality recruitment agency specializing in connecting top-tier talent with restaurants, hotels, and hospitality groups across the United States. We partner with growing brands and established operators to deliver high-quality candidates for management, executive, and specialized roles. Our team combines industry expertise, a vast candidate network, and a results-driven approach to help businesses build strong, reliable teams. At The Restaurant Zone, we focus on speed, quality, and long-term fit—ensuring both clients and candidates succeed.

Job Description Arlo Hotels an independent lifestyle hotel is now actively seeking a dynamic Junior Sous Chef. Are you someone who is passionate about people, driven by purpose, and clever in your approach? If so keep on reading!! Here at Arlo we strive to create a sense of awe that leaves those we touch wanting more”….. Junior Sous Chefs have the ability to work every station efficiently in the kitchen. This is the first step they are taking to become managers in the kitchen. There main role is to support the sous chefs in any capacity in terms of operating the kitchen. RESPONSIBILITIES AND AUTHORITIES: • Always treats guests with courtesy and respect in a variety of situations, • Displays honesty & integrity, • Delivers outstanding service and creates memorable experiences., • Manages the day to day operations of the kitchen., • Strong written communication, • Provides quality customer service., • Works in a professional environment SPECIFIC DUTIES, • Must be able to work every station on the line and adhere to the same standards as the line cooks, • Must assist the Sous Chefs in temperature checks and Department of Health check lists, • Support for their workgroups Sous Chef, • Checks quality, organization and recipe consistency of food throughout shift, • Check line cooks par levels for their shift, • Checks line cooks cleanliness of the kitchen, station, storage areas, and coolers, • Side by side training of their work group, • Maintain focus and intensity in their workshop, • Responsible for maintaining an up to date food handlers permit, • Upholds all People Services best practices as it pertains to coaching, counseling, disciplinary, hiring, and terminations., • Follows and ensures compliance of all Commune policies and standard operating procedures as outlined in the employee handbook, • Acts as an ambassador to commune culture. REQUIREMENTS: • Must have 5 years + of line cook experience in NYC at a comparable restaurant or hotel, • Must have a good understanding of the English language (spoken and written), • Must be able to lift 50 lbs, • Must be able to stay on your feet for 8 hours plus Knowledge: • Must have excellent knife skills, • Must have basic knowledge of kitchen equipment such as vita prep, robo coup, ovens and burners Certifications: • NYC serv safe certificate Salary Range: • $68,500 - $70,000/ Annually

Job Description JOB OVERVIEW: The Pastry Cook is a vital member of the culinary team, responsible for producing high-quality plated desserts and pastries consistent with the standards of a fine dining restaurant. This role demands precision and discipline, ensuring that each guest experiences excellence in every sweet course. The Pastry Cook must uphold the standards of excellence that define JKS, professional etiquette and compliance with all health and labor regulations. RATE OF PAY: $25.00 per hour, non-exempt, FLSA eligible for overtime KEY RESPONSIBILITIES: • Assist in opening and closing procedures to prepare the kitchen for service and maintain cleanliness and organization throughout., • Assist in the preparation, baking, and presentation of all pastry items, breads, and plated desserts., • Execute recipes with consistency, following restaurant standards and Chef’s direction., • Maintain proper mise en place, ensuring all pastry components are prepped and available for service., • Decorate, garnish, and plate desserts with attention to detail, flavor balance, and aesthetics., • Support the Pastry Chef with menu development, seasonal dessert changes, and special event offerings., • Uphold NYC Department of Health and restaurant sanitation standards at all times., • Properly label, store, and rotate all ingredients and finished products to minimize waste., • Collaborate with the culinary and service teams to ensure seamless guest experiences., • Assist in inventory, ordering, and receiving of pastry-related supplies., • Participate in training and mentoring of junior pastry staff as needed., • Attend briefings, meetings, and training sessions to stay informed about menu offerings, updated protocols, and industry best practices., • Report any health & safety issues or faulty equipment promptly for resolution. QUALIFICATIONS: • Minimum (2) years in an upscale kitchen or similar position, • Formal pastry or culinary education or Michelin experience strongly preferred., • Strong knowledge of pastry techniques, bread baking, chocolate work, and plated dessert presentation., • Excellent organizational skills and attention to detail., • Ability to work cleanly, efficiently, and calmly under pressure., • Flexible schedule with availability for nights, weekends, and holidays., • Commitment to hospitality, teamwork, and excellence., • Good time-management and teamwork skills, • Pride in appearance., • Constantly strive to improve personal and professional development., • Must be able to stand or walk for extended periods of time and lift up to 50 lbs. PHYSICAL DEMANDS: The physical demands described here are representative of those that are to be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to walk. The employee is occasionally required to climb or balance and stoop, kneel, crouch. The employee must regularly lift and /or move up to 25 pounds, frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 10 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and ability to adjust focus. The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job. JKS Restaurants (dba: Ambassadors Clubhouse) 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 At HelloFresh, we want to change the way people eat forever by offering our customers high-quality food and recipes for different meal occasions. Over the past 10 years, we've seen this mission spread around the world and beyond our wildest dreams. Now, we are a global food solutions group and the world's leading meal kit company, active in 18 countries across 3 continents. So, how did we do it? Our weekly boxes full of exciting recipes and fresh ingredients have blossomed into a community of customers looking for delicious, healthy, and sustainable options. The HelloFresh Group now includes our core brand, HelloFresh, as well as: Green Chef, EveryPlate, Chefs Plate, Factor_, and Youfoodz. We are seeking a proactive and service-oriented Office Manager to own the physical employee experience across our NYC HQ, Brooklyn Studios, and Newark locations. In this role, you will serve as the heartbeat of our facilities, ensuring our spaces remain fully operational, safe, and engaging. As an Individual Contributor, you will provide daily guidance and mentorship to our team of Office Coordinators without directly managing them. We need a true "doer" with a "no task too small" attitude, someone equally comfortable organizing a holiday party for 500 people as they are organizing a supply closet. Ultimately, you will be the glue that holds our workspace together, creating a seamless environment where our teams can thrive. You will be responsible for ... Facility Operations & Maintenance • Multi-Site Leadership: Lead workplace operations for NYC HQ, Brooklyn Photo Studio, Video Studio, and the Newark, NJ Office, ensuring a consistent standard of excellence across all sites., • Day-to-Day Oversight: Oversee the daily upkeep of the office to ensure a clean, organized, and well-stocked environment. This includes sourcing and overseeing facilities, maintenance and supply needs., • Vendor Management: act as the primary liaison for facility operations, maintenance, and security and IT. Establish and maintain relationships with third-party vendors, supporting. Schedule all maintenance appointments as needed. Financial & Budget Management • Budget Ownership: Responsible for tracking Workplace Operations spend and keeping accurate records of all purchases., • Expense Reporting: Submit monthly expenses to the internal approval system., • Cost Efficiency: Achieve cost savings by maximizing the utilization of suppliers and preferred vendors, identifying efficiency opportunities across all offices. Employee Experience & Team Support • Culture & Events: Own the physical employee experience. Organize special office activities such as happy hours, company events, engagement activities, and office updates to ensure high engagement and productivity., • Mentorship: Support the onsite team of Office Coordinators. While not a direct manager, you will provide day-to-day guidance, answer questions, and model best practices for the junior team., • Executive Support: Provide approximately 2-3 hours per week of dedicated support to our Executive Team, assisting with financial reconciliation. You are: • A proactive "doer": You apply a "no task too small" mentality to your work; you are willing to roll up your sleeves to fix issues before others even notice them, and you the offices running with extreme organization., • Customer-obsessed: You treat our employees as your customers; you maintain a positive, helpful, and approachable demeanor at all times to ensure the employee experience is top-tier., • Entrepreneurial: You are comfortable working autonomously and are you produce high-quality work without close oversight, • High energy: You bring a dynamic presence to the office; you tackle concurrent projects, physical tasks, and daily challenges with enthusiasm., • An effective communicator: You possess strong verbal and written skills, capable of mentoring junior staff while communicating clearly and professionally with vendors and executives. You have: • You have 3-5+ years of operational experience in Office Management or facilities, ideally within a high-growth, creative, or hospitality-driven environment., • You have a track record of managing physical spaces across multiple locations, demonstrating the ability to handle logistics, office moves, and facility maintenance with a "boots on the ground" approach., • You have experience leading without authority, previously supporting or mentoring junior operational staff (such as Receptionists or Coordinators) to ensure high service standards., • You have a background that blends operational grit with executive polish, allowing you to seamlessly pivot between handling facility emergencies, planning company events, and supporting senior leadership., • Proficiency in Google Suite required, Workday, and Slack preferred, • The ability to lift up to 30 pounds You’ll get… • Competitive Salary & 401k company match that vests immediately upon participation, • Generous parental leave of 16 weeks & PTO policy, • $0 monthly premium and other flexible health plans effective first day of employment, • 85% discount on your subscription to HelloFresh (as well as other product initiatives), • Snacks, cold brew on tap & monthly catered lunches, • Employee Resource Groups, • Collaborative, dynamic work environment within a fast-paced, mission-driven company This job description is intended to provide a general overview of the responsibilities. However, the Company reserves the right to adjust, modify, or reassign work tasks and responsibilities as needed to meet changing business needs, operational requirements, or other factors. New York Pay Range$83,800—$94,250 USDNewark, NJ Pay Range$83,800—$94,250 USDAbout HelloFresh We believe that sharing a meal brings people of all identities, backgrounds, and cultures together. We are committed to celebrating all dimensions of diversity in the workplace equally and ensuring that everyone feels a sense of inclusion and belonging. We also aim to extend this commitment to the partners we work with and the communities we serve. We are constantly listening, learning, and evolving to deliver on these principles. We are proud of our collaborative culture. Our diverse employee population enables us to connect with our customers and turn their feedback into meaningful action - from developing new recipes to constantly improving our process of getting dinner to our customers’ homes. Our culture attracts top talent with shared values and forms the foundation for a great place to work! At HelloFresh, we embrace diversity and inclusion. We are an equal-opportunity employer and do not discriminate on the basis of an individual's race, national origin, color, gender, gender identity, gender expression, sexual orientation, religion, age, disability, marital status, or any other protected characteristic under applicable law, whether actual or perceived. As part of the Company’s commitment to equal employment opportunity, we provide reasonable accommodations, up to the point of undue hardship, to candidates at any stage, including to individuals with disabilities. We want to adapt our processes and create a safe space that welcomes everyone so please let us know how we can accommodate our process. In case you have any accessibility requirements you can share that with us in the application form. To learn more about what it's like working inside HelloFresh, follow us on Instagram and LinkedIn. HelloFresh is committed to the principles of equal employment opportunity and providing reasonable accommodations to candidates with disabilities. If you need an accommodation during the application process, please reach out to us at: • Europe: EUaccommodations@hellofresh.com, • APAC: APACaccommodations@hellofresh.com, • United States: USCandidateAccommodations@hellofresh.com, • Canada: CAaccommodations@hellofresh.com

Job Description Location: New York, NY Employment Type: Full-Time Compensation: $80,000 – $85,000 (Salary) Experience Required: 2+ years (Supervisory level preferred) About the Opportunity We are supporting a luxury, ingredient-driven Italian restaurant located within a premier hospitality environment in New York City. This is an exciting opportunity for a Sous Chef who thrives in a high-standard, open-kitchen setting and is passionate about seasonal Italian cuisine, leadership, and culinary excellence. This role plays a key leadership position within the kitchen, supporting senior culinary leadership while helping drive consistency, quality, and team culture. Key Responsibilities • Support the Chef de Cuisine and senior culinary leaders in all kitchen operations, • Lead and supervise daily kitchen execution to ensure exceptional food quality and consistency, • Assist with menu development, recipe execution, and item costing, • Oversee mise en place, station readiness, and service execution, • Maintain strict food safety, sanitation, and temperature control standards, • Train, coach, and mentor line cooks and junior kitchen staff, • Conduct random sanitation and temperature checks throughout service, • Accept or reject ingredients from suppliers based on quality standards, • Ensure proper storage, labeling, rotation, and dating of all products, • Maintain a clean, organized, and professional open-kitchen environment, • Coordinate closely with service leadership to support smooth service flow, • Assist with prep lists, freezer pulls, and end-of-shift kitchen breakdown, • Uphold company policies, procedures, and professional standards Required Experience & Qualifications • Culinary degree or apprenticeship preferred, • Minimum 2 years in a supervisory role within a luxury restaurant or hotel setting, • Strong leadership, communication, and coaching skills, • High attention to detail and quality control, • Ability to manage multiple tasks in a fast-paced environment, • Comfortable working long shifts, weekends, nights, and holidays, • Ability to stand for extended periods and lift up to 30 lbs, • NYC Food Handlers Card / Department of Health certification required, • Multi-lingual skills are a plus Compensation & Benefits • Salary: $80,000 – $85,000 annually, • Health, Dental, and Vision Insurance, • Paid Time Off (PTO), • 401(k), • Commuter Benefits, • Dining Discounts Ideal Candidate Profile This role is ideal for a Sous Chef who: • Enjoys hands-on leadership in a visible kitchen environment, • Values seasonal, ingredient-focused Italian cuisine, • Thrives in a luxury hospitality culture, • Leads with professionalism, consistency, and calm under pressure, • Is passionate about mentoring and team developmentCompany DescriptionThe Restaurant Zone is a leading hospitality recruitment agency specializing in connecting top-tier talent with restaurants, hotels, and hospitality groups across the United States. We partner with growing brands and established operators to deliver high-quality candidates for management, executive, and specialized roles. Our team combines industry expertise, a vast candidate network, and a results-driven approach to help businesses build strong, reliable teams. At The Restaurant Zone, we focus on speed, quality, and long-term fit—ensuring both clients and candidates succeed.The Restaurant Zone is a leading hospitality recruitment agency specializing in connecting top-tier talent with restaurants, hotels, and hospitality groups across the United States. We partner with growing brands and established operators to deliver high-quality candidates for management, executive, and specialized roles. Our team combines industry expertise, a vast candidate network, and a results-driven approach to help businesses build strong, reliable teams. At The Restaurant Zone, we focus on speed, quality, and long-term fit—ensuring both clients and candidates succeed.

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.

• Lead a team of junior, mid and senior level cloud engineers through technology transformation and organization renewal, • Organize a structure for the Cloud Operations team to handle daily tasks around operations & observability, as well as keep long-term initiatives like datacenters migration on-track, • Establish a practice on following and improving cloud cost ratio and recurring gross marginMUST HAVE, • Three years or more working experience with Microsoft Azure, • Experience in Azure cost & billing management, including but not limited to tagging or resources, vm right sizing, etc., • Experience in data center vendor management, including contract negotiations, • Drive to strive for better always while acknowledging that sometimes finished is better than perfect, • Working experience in operating and designing monitoring and observability tools, • Working experience with running production container-based workloads, • Working experience with Infrastructure as Code (IaC) tools like Ansible, Chef, Puppet, Terraform, Bicep, etc., • Understanding of scripting and automating with Python or Bash or PowerShell, • Exposure to Azure cost & billing management & good understanding on how Microsoft Azure costs are associated to which components and which products serve certain use cases bestNICE TO HAVE, • Experience setting up and operating 24/7 alerting for production workloads, • Adaptability to explore Infrastructure subjects from scratch and create PoC, • Experience with VMware vSphere and VMware NSX to manage virtual machines, virtual networks, and virtual storage, • Experience with Veeam Backup & Replication, • Experience with orchestration tools like ArgoCD, • Exposure to Azure Virtual DesktopWhat we are not looking for:, • Someone looking for a fast track out of technical work – this is a “leading from the front” type of position, • “Career manager” looking for a slideshow-filled management roleAt Matrix42 we empower our product squads to solve hard problems – customer problems and business problems – in such a way that our customers love to work with our products. Our product squads are cross-functional and durable, generally composed of a product manager, a product designer, and several qualified engineers. As a technical team lead, your tasks will be split between leading the team and your part of the organization, and participating in the tasks yourself. We’re first and foremost looking for someone who’s a technical expert with little or none leadership experience, willing to explore the team leadership side a little further. Our cloud organization consists of multiple Operations teams mainly in Germany or Finland and a cross-european cloud development team focusing on the efficient automatization of our cloud platform and observability tools. We could tell you all about the free fruit and drinks in the office, that you will have flexible working hours, 30 days of vacation or that remote work is part of everyday life. But in our eyes, that's not a benefit, it's standard. Here are some of our benefit offers: • Learning & Development Opportunities, • Up to 6 additional days off for professional and personal development, • Log into our online platforms to expand your knowledge & skills, • Country specific Benefits like for example: one Social Day for you to assist in social settings or attend events which help improve our environment, • The possibility to choose an additional benefit that works for you, • And many more.. ask us about it!Send us your application, including your salary requirements and earliest possible starting date, directly through our online portal via the "APPLY NOW" button. If you have any questions, please do not hesitate to contact Diane Djongoue. We ask for your understanding that MATRIX42 can only accept applications online via the applicant portal in connection with our applicant management system due to the currently valid EU data protection regulations.

A leading cruise line seeks a Demi Chef de Partie Pastry to ensure top-notch production in the pastry area according to specified recipes. The candidate should have substantial pastry experience and provide mentorship to junior staff.

Job Description☕ We're Hiring! Join the Team at Peekskill Coffee House ✨ Come Grow With Us — From New Hire to Hospitality Pro Peekskill Coffee House, known as “Peekskill’s Living Room,” is more than just a coffee shop — we’re a warm, welcoming community hub with a strong, supportive team behind the counter. We’re currently hiring for our service team and are looking for individuals who are ready to learn, grow, and serve with heart. What We’re Looking For: • Experience in coffee, food, or hospitality is a plus — but a positive attitude, strong work ethic, and love for people matter most., • Someone who thrives in a fast-paced, team-driven environment., • Available 25–32 hours/week across 4–5 shifts, including weekends., • Committed to excellence in service and ready to be part of something bigger than themselves., • 18 years or older What You'll Be Doing: • Delivering top-tier service to our diverse and loyal customer base., • Crafting high-quality drinks and food with care and consistency., • Working collaboratively with a team that values clear communication, growth, and positivity. Training & Compensation: We believe in training for excellence, and we’ve mapped out a clear path for your growth: Foundation Training (First 3 Months) • Base Pay: $11.00/hour, • Tips: $5.50/hour (avg.), • Focus on learning our service standards, register, shop flow, and teamwork.✨ Apprentice & Junior Levels (2–6 Months), • Base Pay: $11.50–$11.75/hour, • Tips: $6.00–$6.25/hour (avg.), • Start mastering barista and kitchen roles with increasing responsibility and independence. Senior Barista/Chef (6+ Months), • Base Pay: $12.25–$13.25/hour (includes base + tip pool share), • Eligible for sales bonuses, leadership responsibilities, and more.Most team members average $22–24.50/hour after tips by the time they complete Senior Training. Bonus opportunities include (sales incentives), employee of the month incentives and year end bonus. Perks & Benefits: • ✨ Flexible scheduling, • Sick pay + PFL, • 401k matching + PTO (for eligible employees), • Shift drinks, meal credit, and generous employee discounts, • Positive team culture + supportive leadership, • Skill-building and growth opportunities Why Peekskill Coffee? We believe coffee can bring people together — and we bring that belief to life every day. We serve our community with kindness, gratitude, authenticity, and unity. Our customers come in for a pick-me-up and leave feeling seen. If that resonates with you, we want to meet you. how to apply….. · Fill out our application and attach your resume at https://peekskillcoffee.com/pages/jobs· Email your resume and a few lines about why you’d be a great fit to info@peekskillcoffee.com· Stop by our shop at 101 S. Division Street, Peekskill, NY 10566

A leading cruise line seeks a Demi Chef de Partie Pastry to ensure top-notch production in the pastry area according to specified recipes. The candidate should have substantial pastry experience and provide mentorship to junior staff.