Junior chef jobs in New York

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 role… The Junior Buyer is an procurement professional responsible for supporting the sourcing of direct food and beverage-related goods and supplier management across the Soho House locations in North America. The role will cover a wide array of procurement activities including, but not limited to purchasing system management, vendor setup and invoice management, cost control, spend analytics, contract review, and process and policy governance. In addition, there is a requirement to support local kitchen/chef with product and recipe management and ensure all information (product and pricing) in our Purchasing System (Adaco) is kept up to date. Key Accountabilities and Responsibilities • Serve as a point of contact for operational teams by responding to product, supplier, and procurement-related inquiries., • Maintain Purchasing System and ensure supplier and product database always up to date and optimised, • Proactively monitor orders to identify and engage the business regarding those that may be problematic, • Provide administrative support and inputs for stock and margin reporting, • Provide ad-hoc reporting as and when requested, • Efficiently managing the workflow to minimise invoice queues at any given time, • Support the Procurement and Accounts Payable with relevant ad-hoc requests, • Work closely with Ops, Chefs, Finance and Procurement to optimise supplier performance management, • Cleansing and enrichment of supplier and spend data, • Verify that invoices, payment terms and payment methods comply with agreed terms, • Ensure database cost prices and purchase codes are accurate, • Liaise with the Finance department to provide timely adjustments on the systems (Adaco and Sage), after the site food and beverage rec is sent out., • Develop dashboards for our suppliers, and proactively seek actionable insight, • Continuous improvements to systems and processes to ensure best practice, optimum effectiveness and efficiency, • Continuously monitor and review the market and relevant commodities to stay informed with the latest commercial trends and supplier movements Experience Required • Bachelor's degree in Business, Supply Chain, Hospitality Management, Finance, or a related field preferred, • 1-3 years of experience in procurement, purchasing, or supply chain management within Food and Beverage, • Experience working with Purchasing or ERP platforms/tools is a plus (Adaco, Oracle, Birchstreet, etc.), • Strong Microsoft Excel expertise, • Strong written and verbal communication skills, • Outstanding stakeholder relationship and engagement including Director level Why work with us... Soho House offers competitive compensation packages that feature global benefits and perks. Whether you're seeking entry-level employment or a new opportunity to expand your profession, we offer training to develop the technical and managerial skills necessary to enhance your career. • Health Care + 401K: Full time employees are eligible for full benefits; Medical, Dental & Vision as well as Retirement fund with a 2% match, • Paid Time Off: Full- Time Employees have sick day's + vacation days, • Career Development: Soho House can progress your career domestically or internationally as well as managerially or technically, • Soho Impact: Empowering the Soho House Community to make positive change, through mentoring, apprenticeship, local outreach and sustainability, • Learning & Development: An extensive range of internally and externally run courses are available for all employees., • Cookhouse & House Tonic: Celebrating our passion for food and drink. Check out our monthly calendars and get involved in trips, training's and events. Available to all., • Team Events: From fitness sessions to cinema screenings and art classes, each month we hold a series of fun events which you can sign up to., • Team Meal: Whilst on duty in our Houses & Restaurants you will be provided with a substantial meal free of charge.In accordance with New York law, the salary range for this role if filled within New York is listed below. The range for the position in other geographies may vary based on market differences. The actual compensation will be determined based on experience and other factors permitted by law.Pay Range$70,000—$70,000 USD

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

Job Description Major Food Group is hiring experienced Pastry Cooks to join our team at Torrisi! Located in the historic Puck Building, Torrisi, a love letter to Little Italy, proudly presents an Italian-American restaurant with an extensive wine program, a New York-Italian cocktail bar and a luxe deli. Chef Rich Torrisi presides over an open kitchen and presents showstopping dishes, with many prepared or finished tableside to engender warm and welcoming hospitality. RESPONSIBILITIES: • Create and prepare all pastry items as required by the business, • Prepare, clean and organize ingredients for use in the kitchen, • Come up with recipe ideas from scratch, • Plan the menu of desserts and pastry to complement savory items, • Ensure the kitchen is clean and sanitized at all times, • Oversee a team of junior pastry cooks and other staff members as necessary, • Maintain up to date knowledge about pastry arts and ingredients, • Carry out administrative duties to maintain an efficient workspace REQUIREMENTS: • Minimum 2 years of experience in high volume and fine dining restaurants preferred but not required, • Culinary diploma with a concentration in Pastry Arts or equivalent in experience strongly preferred, • Team-orientated and positive attitude, • Strong communication skills a must BENEFITS: • Competitive Salary, • Medical/Dental/Vision Insurance with Company subsidy, • Growth Opportunities, • Progressive Paid Time Off, • Parental Leave, • Tuition Reimbursement, • Generous Dining Allowance, • Unlimited Referral Program, • TransitChek Discount Compensation: $20 - $22 hourly based on experience Equal Employment Opportunity Major Food Group considers applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Major Food Group is an equal opportunity employer.

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 SOUS CHEF High-Volume French Brasserie | Midtown Manhattan, NYC Full-Time | In-Person | $85,000 – $90,000 ABOUT THE OPPORTUNITY A high-volume, upscale French brasserie in the heart of Midtown Manhattan is seeking a skilled and experienced Sous Chef to support culinary leadership and drive excellence across all back-of-house operations. This is a hands-on kitchen leadership role for a disciplined, team-oriented culinary professional who leads from the line, communicates clearly, and remains calm and decisive during demanding services. KEY RESPONSIBILITIES Kitchen Operations & Service • Lead daily kitchen operations across prep and service, ensuring every station is staffed, organized, and ready on time, • Execute recipes, plating standards, portion controls, and presentation consistently at every service, • Work actively on the line during peak periods; identify bottlenecks and direct the team with urgency and professionalism, • Conduct pre-shift meetings, station checks, and end-of-shift walkthroughs; communicate priorities, menu changes, and special events, • Follow up on equipment issues, safety hazards, and food quality concerns, escalating urgent matters immediately Team Leadership & Development • Train, coach, and evaluate cooks, porters, and junior supervisors, • Reinforce accountability, teamwork, and respectful conduct throughout the kitchen, • Assist with scheduling, deployment, and daily labor management according to forecasted business levels, • Foster a professional, disciplined, and team-oriented kitchen culture Cost Control & Compliance • Support ordering, receiving, inventory, and proper product rotation, • Control food cost through correct yields, portioning, prep levels, and waste tracking, • Maintain NYC Department of Health standards including temperature control, labeling, sanitation, allergen awareness, and HACCP procedures Menu & Culinary Development • Partner with the Executive Chef and Chef de Cuisine on menu development, recipe testing, special events, and operational improvements QUALIFICATIONS • Minimum 3 years of progressive culinary leadership experience; high-volume restaurant or brasserie experience strongly preferred, • Strong foundation in classic French cooking techniques, butchery, sauces, garde manger, and high-volume production, • Proven ability to lead a diverse team, prioritize under pressure, and maintain standards during busy services, • Working knowledge of food cost, inventory, purchasing, scheduling, and labor controls, • Current NYC Food Protection Certificate, or ability to obtain one promptly, • Clear verbal and written communication skills; bilingual English/Spanish a plus but not required, • Culinary degree helpful but not required PHYSICAL & SCHEDULING REQUIREMENTS • Ability to stand and work in a hot, fast-paced kitchen for extended periods and lift up to 50 lbs safely, • Availability for early mornings, late nights, weekends, holidays, and extended shifts as needed

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

Job Description The Place A place like no other - Re-imagine the experience of membership with the opportunity to belong to an eclectic and stellar community; that is the Zero Bond private members’ club. The Role Works alongside the Executive culinary team 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 the Executive Chef 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 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 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 • 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 Benefits: • Medical, Dental, Vision, • 401k w, • Learning and Development, • Daily family meals, • Paid Time Off (Vacation and Sick leave), • Commuter Benefits Bond Hospitality and Noho Cultural Society, LLC (DBA: Zero Bond) 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 We are actively seeking a Sr. Accountant – Restaurant Auditor to join our team! THE BRAND Jean-Georges Management is built on a powerful culinary foundation and has evolved into a reputable and award-winning restaurant group. From inception, Chef Jean-Georges Vongerichten placed emphasis on the importance of providing the very best in culinary and tailored hospitality, which has resulted in the success of an acclaimed constellation of international restaurants. With over 60 restaurants located worldwide, we continuously strive towards excellence and rely on the support of our culinary and hospitality team members to contribute to our worldwide operations. POSITION SUMMARY This position will be responsible for overseeing daily financial transactions, ensuring accurate reporting, and performing reconciliation tasks to maintain the integrity of our financial records. The ideal candidate will have a strong understanding of restaurant accounting, attention to detail, and a proven ability to work independently in a fast-paced environment. ESSENTIAL RESPONSIBILITIES Daily Banking Transactions: • Oversee and process all daily banking transactions, ensuring accuracy and timely completion., • Reconcile daily deposits with the bank statement and restaurant sales. Daily Sales Reporting Journal Entry: • Record and reconcile daily sales data, ensuring proper classification and accuracy in the general ledger., • Ensure all sales transactions, including cash, credit card, and other payment methods, are accurately reported. Bank Reconciliations: • Perform daily, weekly, and monthly bank reconciliations, investigating discrepancies, and resolving any issues with the bank., • Ensure all bank activity aligns with internal records., • House Account Reconciliations:, • Reconcile house accounts (i.e., internal charges, employee discounts, etc.), ensuring accuracy and compliance with company policies. Accounts Receivable (A/R) Credit Card Reconciliations: • Monitor and reconcile credit card transactions to ensure accurate posting of revenue., • Investigate any discrepancies and resolve outstanding issues. Issue weekly hotel bill & monitor payments. Track Event Deposits & Redemptions: • Track and reconcile event deposits, ensuring they are properly accounted for in the financial statements., • Monitor the redemption of event deposits and ensure compliance with event policies. E-Commerce & Gift Certificates: • Reconcile e-commerce sales and ensure that gift certificate transactions are recorded accurately., • Track and manage the liability for gift certificates issued and redeemed. Prepare Form 8027: • Prepare and submit Form 8027 (Employer’s Annual Information Return of Tip Income and Allocated Tips), ensuring compliance with IRS regulations. KNOWLEDGE, EXPERIENCE AND SKILLS • Bachelor’s degree in Accounting, Finance, or a related field., • 4+ years of accounting experience, with a focus on restaurant or hospitality accounting., • Strong proficiency in accounting software NetSuite, Microsoft Excel and Toast POS system, • Knowledge of Generally Accepted Accounting Principles (GAAP) and financial reporting requirements., • Experience with bank and credit card reconciliations, as well as event deposit tracking., • Ability to manage multiple priorities and meet deadlines in a fast-paced environment., • Strong attention to detail and excellent organizational skills., • Strong communication skills, both written and verbal., • Knowledge of the restaurant industry’s financial processes., • Knowledge of NetSuite ERP a plus, • Experience with managing financial operations across multiple locations, • Provide technical support to junior staff, reviewing work for accuracy., • Ability to work independently and as part of a team, excellent communication skills, • Experience in preparing and submitting Form 8027., • Passionate, entrepreneurial, and dedicated to success, • Must be a self-starter and excellent time management skills, • Ability to work flexible hours; must be able to maintain a schedule availability flexible to the business demands PHYSICAL REQUIREMENTS • Ability to perform essential job functions consistently, safely, and successfully with the ADA, FMLA, and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards., • Ability to maintain regular, punctual attendance consistent with the ADA, FMLA, and other federal, state, and local standards., • Must be able to lift and carry up to 25 lbs at times., • Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the work area and property. Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment., • Climbing steps regularly, • Prolonged periods sitting at a desk and working on a computer. COMPENSATION The base pay range for this position is between $80,000-$85,000 per annum plus commission. The determination of what a specific employee in this job classification is paid depends on a number of factors, including, but not limited to, prior employment history/job-related knowledge, qualifications and skills, etc. Jean-Georges is an Equal Opportunity Employer