Junior chef jobs in New York

Job Description The Pastry Chef (Patissier) is primarily responsible for creating pastries, baking breads, and making layer cakes and pies by hand. The Pastry Chef is required to begin work very early in the morning in order to provide freshly-made, eye-catching, and delicious products. In order to do so, the Pastry Chef is very creative and is highly skilled in the baking process. He/She knows what tools to use to achieve consistently outstanding results. In addition, the Pastry Chef may manage junior kitchen staff members and ensures that the kitchen remains clean, safe, and organized. The Pastry Chef may also perform administrative duties such as preparing budgets and ordering pastry-making supplies. Serving in a mentor’s role, the Pastry Chef is expected to supervise apprentices and teach coursework relevant to the trade. Please note: • If a hiring manager should contact you, information regarding your application may come from an email address that your email provider may not recognize. Please be sure to check all email folders (including "junk" or "spam" folders) to be sure you're receiving updates., • Culinary ability and creativity, • Attention to detail, • Customer facing skills, • Stamina, • Organizational skills, • Food safety training/experience, • Able to lift 50 pounds to waist level, • Neat, clean, and professional appearance, • Helpful attitude and friendly demeanor, • Three years baking experience minimum, • Management/Supervisory/Mentor experience required, • To Be Determined

Job DescriptionDescription: Job Title: Executive Chef Reports to: DOO Location: Bronx, NY Position Summary: Kommissary is a social enterprise on a mission to spread joy through food. We produce and deliver high volumes of meals spanning a diverse array of cuisines to every demographic in New York City. Are you a seasoned Executive Chef looking for a leadership role in a dynamic organization? As the Executive Chef at Kommissary, you will lead and manage the day-to-day operations of our high-volume commissary kitchen and food catering services. Your role will be pivotal in ensuring operational efficiency, maintaining high standards of food safety and quality, and driving growth and innovation. You will be responsible for overseeing a diverse team, optimizing processes, and ensuring we meet and exceed client expectations. We are looking for a passionate Executive Chef who upholds the highest standards and is eager to contribute to our growing organization. As a key member of our operations team, the Executive Chef will report directly to the Director of Operations. Success in this position requires a proven track record in delivering exceptional culinary experiences within a complex operation. We are a proud minority owned business that celebrates diversity, equity, and inclusion. Success in the Role: Onboarding Period: • Complete a comprehensive onboarding process, including introductions to key team members, clients, and suppliers., • Review and familiarize yourself with existing operational procedures, policies, and performance metrics., • Conduct a thorough assessment of current operations, including staffing, workflows, inventory management, and client satisfaction., • Hold one-on-one meetings with department heads and key team members to understand their roles, challenges, and suggestions for improvement., • Begin to evaluate the effectiveness of current processes and identify any immediate areas of concern or opportunities for quick wins., • Develop a preliminary action plan based on your assessment, focusing on immediate priorities and short-term goals., • Establish key performance indicators (KPIs) to track progress and measure success., • Oversee Manager-On-Duty scheduling, training, and reporting., • Implement initial changes based on your action plan, including process improvements, staff training programs, or operational adjustments., • Monitor the impact of these changes on operational efficiency and team performance, making necessary adjustments., • Develop a more detailed strategic plan for the next 6-12 months, incorporating feedback from the team and insights gained during the first three months., • Set specific, measurable goals for key areas such as cost reduction, quality improvement, and client satisfaction., • Strengthen team cohesion and performance through targeted training sessions, team-building activities, and performance reviews., • Identify potential leadership or talent gaps and develop a plan for addressing them., • Manage a dynamic special events department for private gatherings and corporate team-building activities., • Achieve and exceed key performance targets related to productivity, quality, and financial performance., • Successfully implement long-term process improvements and innovations that enhance efficiency and client satisfaction., • Drive initiatives to expand service offerings, increase client base, or enter new markets, based on business objectives and market trends., • Develop and execute a plan for continuous improvement, leveraging data and feedback to refine operations and strategies., • Foster a positive, high-performance work culture through effective leadership, clear communication, and recognition of team achievements. Looking ahead, your role as the Culinary Director offers ample opportunities for personal and professional growth within our organization. Whether it's spearheading new initiatives, mentoring junior team members, or contributing to cross-functional projects, your passion for excellence and collaborative spirit will set the stage for continued success. Embracing ongoing learning and development opportunities, you'll stay ahead of industry trends and best practices, positioning yourself as a subject matter expert in high-volume food catering operations. With each milestone achieved and challenge overcome, you'll play an integral role in shaping the future of our organization and driving sustainable growth for years to come. Must Have: • Prior experience as an Executive Chef. Must be able to cook., • Ability to work weekends and holiday availability is required., • Degree in an applicable discipline or equivalent professional experience., • 5+ years proven experience in a senior operational role within a high-volume kitchen or food service environment., • Strong leadership and team management skills, with the ability to inspire and develop staff., • Excellent organizational and problem-solving abilities., • In-depth knowledge of food safety regulations and industry best practices., • Strong financial acumen with experience in budgeting and cost control., • Ability to work collaboratively with other departments and stakeholders., • Exceptional communication skills, both written and verbal., • Excellent Microsoft Office and Google Suite skills., • Understanding of food safety, preparation and handling regulations., • Sound knowledge of process optimization., • Strong leadership experience in leading, motivating and performance managing teams of 50+., • Strong data analysis skills including but not limited to forecasting, workforce planning, scheduling, resource allocation, financial planning etc., • Able to perform root cause analysis and present logical conclusions., • Experience negotiating with vendors on price, quality and payment terms., • Familiarity with safety and environmental regulations from agencies like the Department of Health, EPA and OSHA. The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee may need to stand and walk for extended or continuous periods of time. They must be able to perform the duties associated with a chef/cook. They must be able to ascend and descend staircases, ladders, and/or step stools and may be required to travel outside between buildings in varying outdoor weather conditions. The employee may also be regularly required to remain in a stationary position (sit or stand) for 85% of the time; regularly operate office and kitchen machinery. The employee must be able to travel up to 50% of the time. Travel may vary in frequency and duration. The employee must demonstrate the ability to exert up to 50 pounds occasionally, and/or up to 50 pounds frequently, and/or up to 50 pounds of force constantly to lift, carry, push, pull, or move objects. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this job. This job description is subject to change at any time. Other Duties: This job description is not designed to cover or contain a comprehensive list of activities, duties or responsibilities that are required of the employee. Other duties, responsibilities and activities may change or be assigned at any time with or without notice. Compensation & Benefits: $100,000.00-$110,000.00/Annual commensurate with experience Health, Dental, Vision, PTO and more! E-Verify Notice: This employer participates in E-Verify and will provide the federal government with your Form I-9 information to confirm that you are authorized to work in the U.S. Este empleador participa en E-Verify y proporcionará al gobierno federal la información de su Formulario I-9 para confirmar que usted está autorizado para trabajar en los EE.UU.. Equal Employment Opportunity: Kommissary does not discriminate in employment on the basis of race, color, religion, sex (including pregnancy and gender identity), national origin, political affiliation, sexual orientation, marital status, disability, genetic information, age, membership in an employee organization, retaliation, parental status, military service, or other non-merit factor. Kommissary is committed to providing access, equal opportunity, and reasonable accommodation for individuals with disabilities in employment, its services, programs, and activities. To request reasonable accommodation, contact us at . Requirements:

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., • Delivering top-tier service to our diverse and loyal customer base., • Crafting high-quality drinks and food with care and consistency. 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) 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 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 Email your resume and a few lines about why you’d be a great fit to · Stop by our shop at 101 S. Division Street, Peekskill, NY 10566

Job Description Pastry Cook Crosby Street Hotel – SoHo, New York At Crosby Street Hotel, part of the acclaimed Firmdale Hotels collection, we take pride in creating memorable dining experiences that showcase exceptional craftsmanship, creativity, and attention to detail. Our restaurant offers a modern, seasonal menu that highlights fresh, local, and organic ingredients, complemented by our signature Afternoon Tea service and house-made desserts. We are seeking an enthusiastic and skilled Pastry Cook to join our talented pastry team. Working closely with the Head Chef, you will contribute to the creation of refined pastries, desserts, and afternoon tea selections for our restaurant, in-room dining, and private events. This is an exciting opportunity for a passionate pastry professional to advance their skills within a luxury boutique hotel renowned for quality and creativity. Main Duties & Responsibilities • Prepare and execute a wide range of high-quality pastries, desserts, cakes, and baked goods in accordance with Firmdale’s exacting standards., • Support daily pastry kitchen operations, ensuring precision, consistency, and artistry in every dish., • Assist in maintaining and replenishing the daily cake and dessert displays., • Collaborate with senior chefs to develop new menu items, seasonal specials, and innovative concepts that reflect the hotel’s boutique luxury ethos., • Maintain a thorough knowledge of all menu offerings, ingredients, and preparation methods., • Ensure mise en place, stock control, and ingredient inventory are efficiently maintained., • Uphold the highest standards of cleanliness, organization, and food safety throughout the kitchen., • Support the training and development of junior pastry team members, fostering a positive, professional, and collaborative work environment., • Prepare all Afternoon Tea pastries, cakes, and scones to the highest standard of quality, presentation, and consistency., • Collaborate with the Head Chef to create elegant, seasonally inspired Afternoon Tea menus that reflect Crosby Street Hotel’s unique style and sophistication., • Ensure precise portioning, texture, and visual appeal for each pastry and tea accompaniment, aligning with Firmdale’s brand standards., • Maintain efficient production and presentation flow to support daily service and special event requirements., • Participate in the setup and presentation of Afternoon Tea service, ensuring impeccable attention to detail and a sense of occasion for every guest., • Previous experience as a Pastry Cook, Pastry Chef de Partie, or Pastry Assistant in a fine dining restaurant or luxury hotel environment., • Solid technical knowledge of classic and modern pastry techniques, including cakes, tarts, mousses, and plated desserts., • Experience in Afternoon Tea or high-end pastry service preferred., • Exceptional teamwork, communication, and time management skills., • Meticulous attention to detail, with a commitment to maintaining Firmdale’s high standards., • A passion for pastry and a creative approach to design, flavor, and presentation., • Paid vacation, sick, and personal days, • Health, dental, and vision plans, • Commuter benefits, • Holiday staff parties and staff appreciation events, • Complimentary uniform dry cleaning services, • Employee meals while on duty, • Departmental and company-wide incentive programs

Job DescriptionMajor Food Group is coming back full circle to Mulberry St. with the opening of Torrisi, just a few blocks from the original Torrisi Italian Specialties, where it all began. 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. MFG is hiring experienced Pastry Cook with a strong work ethic to help set and maintain the highest standards of cuisine and professionalism. Fine dining experience is required for this role. 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, • 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, • 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 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 Anthony Scotto Restaurants is currently looking for an Sous Chef for one of our Fine Dining restaurants. At Anthony Scotto Restaurants, our culinary teams are constantly evolving to keep our offerings absolutely fresh and exciting. We accomplish this by using the finest, quality ingredients available, regardless of cost, and by updating our menus to reflect the flavors of each season. Our steakhouse cuisine has expanded beyond the classics, to include world renowned sushi and sashimi, exotic cuts of beef, flavorful composed dishes and fresh seafood flown in from around the globe. All of our restaurants feature award winning wine lists with over 450 different vintages of wine by the bottle and 40 wines by the glass, plus creative homemade desserts imagined and prepared by our in-house pastry chefs. Here at Anthony Scotto Restaurants, we believe in cultivating our employees to be the the best that fine dining has to offer. Our trained Executive Chefs work side by side with our Sous Chefs to season them into Executive Chefs for our newly developed restaurants. This job is great for someone who has the drive and motivation to earn the promotion of a lifetime! The ideal candidates have a minimum of 3 years culinary experience in a fine dining , high volume restaurant. Our Sous Chefs are responsible for managing all activity in the kitchen following the direction of the Executive Chef . Proven experience successfully performing these tasks, developing internal talent, and a passion for culinary excellence, along with the ability of creating exciting and accessible new dishes appropriate to the venues concept, are a must. UNPARALLED COMPENSATION & BENEFITS • Industry-leading salaries, • Revenue based quarterly bonuses- Our success is your success!, • United Health Care Oxford - medical Insurance with company contribution, • Dental and Vision Insurance, • 401K We are looking for individuals who are looking to be leaders and innovators in the culinary world to drive our business forward. This position directly reports to the Executive Chef and will be responsible for shadowing and following his direction in the kitchen. You will also be responsible for managing the kitchen team in the executive chef’s absence. Additional responsibilities include but are not limited to: • Develop new menu options based on seasonal changes and customer demand., • Assist with the preparation and planning of meal designs., • Ensure that kitchen activities operate in a timely manner., • Resolve customer problems and concerns personally., • Monitor and record inventory, and if necessary, order new supplies., • Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating., • Recruit and train new kitchen employees to meet restaurant and kitchen standards., • Create schedules for kitchen employees and evaluate their performance. Anthony Scotto Restaurants has achieved great success and we are just getting started. This is your opportunity to make decisions to help shape a growing company. This position will have regular exposure to ownership and have a significant influence on decisions in the company’s development, from operational practices to company culture to service standards. We take the opinion of our team very seriously. QUALIFICATIONS: • Bachelor’s degree in the culinary arts, • Food Protection Certificate, • Proven experience in a fine dining establishment, • Ability to manage an entire kitchen., • Budgeting skills to control costs, • Incredible food preparation abilities, • Ability to handle multiple tasks at once., • Deep knowledge of fine dining and industry leading trends, • Impeccable time management skills, • Creative menu knowledge and development skills Anthony Scotto is a proud Equal Opportunity Employer. More details about Anthony Scotto Restaurants can be found by visiting

Job Description Anthony Scotto Restaurants is currently looking for an Sous Chef for one of our Fine Dining restaurants. At Anthony Scotto Restaurants, our culinary teams are constantly evolving to keep our offerings absolutely fresh and exciting. We accomplish this by using the finest, quality ingredients available, regardless of cost, and by updating our menus to reflect the flavors of each season. Our steakhouse cuisine has expanded beyond the classics, to include world renowned sushi and sashimi, exotic cuts of beef, flavorful composed dishes and fresh seafood flown in from around the globe. All of our restaurants feature award winning wine lists with over 450 different vintages of wine by the bottle and 40 wines by the glass, plus creative homemade desserts imagined and prepared by our in-house pastry chefs. Here at Anthony Scotto Restaurants, we believe in cultivating our employees to be the the best that fine dining has to offer. Our trained Executive Chefs work side by side with our Sous Chefs to season them into Executive Chefs for our newly developed restaurants. This job is great for someone who has the drive and motivation to earn the promotion of a lifetime! The ideal candidates have a minimum of 3 years culinary experience in a fine dining , high volume restaurant. Our Sous Chefs are responsible for managing all activity in the kitchen following the direction of the Executive Chef . Proven experience successfully performing these tasks, developing internal talent, and a passion for culinary excellence, along with the ability of creating exciting and accessible new dishes appropriate to the venues concept, are a must. UNPARALLED COMPENSATION & BENEFITS • Industry-leading salaries, • Revenue based quarterly bonuses- Our success is your success!, • United Health Care Oxford - medical Insurance with company contribution, • Dental and Vision Insurance, • 401K We are looking for individuals who are looking to be leaders and innovators in the culinary world to drive our business forward. This position directly reports to the Executive Chef and will be responsible for shadowing and following his direction in the kitchen. You will also be responsible for managing the kitchen team in the executive chef’s absence. Additional responsibilities include but are not limited to: • Develop new menu options based on seasonal changes and customer demand., • Assist with the preparation and planning of meal designs., • Ensure that kitchen activities operate in a timely manner., • Resolve customer problems and concerns personally., • Monitor and record inventory, and if necessary, order new supplies., • Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating., • Recruit and train new kitchen employees to meet restaurant and kitchen standards., • Create schedules for kitchen employees and evaluate their performance. Anthony Scotto Restaurants has achieved great success and we are just getting started. This is your opportunity to make decisions to help shape a growing company. This position will have regular exposure to ownership and have a significant influence on decisions in the company’s development, from operational practices to company culture to service standards. We take the opinion of our team very seriously. QUALIFICATIONS: • Bachelor’s degree in the culinary arts, • Food Protection Certificate, • Proven experience in a fine dining establishment, • Ability to manage an entire kitchen., • Budgeting skills to control costs, • Incredible food preparation abilities, • Ability to handle multiple tasks at once., • Deep knowledge of fine dining and industry leading trends, • Impeccable time management skills, • Creative menu knowledge and development skills Anthony Scotto is a proud Equal Opportunity Employer. More details about Anthony Scotto Restaurants can be found by visiting

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 Anthony Scotto Restaurants is currently looking for an Sous Chef for one of our Fine Dining restaurants. At Anthony Scotto Restaurants, our culinary teams are constantly evolving to keep our offerings absolutely fresh and exciting. We accomplish this by using the finest, quality ingredients available, regardless of cost, and by updating our menus to reflect the flavors of each season. Our steakhouse cuisine has expanded beyond the classics, to include world renowned sushi and sashimi, exotic cuts of beef, flavorful composed dishes and fresh seafood flown in from around the globe. All of our restaurants feature award winning wine lists with over 450 different vintages of wine by the bottle and 40 wines by the glass, plus creative homemade desserts imagined and prepared by our in-house pastry chefs. Here at Anthony Scotto Restaurants, we believe in cultivating our employees to be the the best that fine dining has to offer. Our trained Executive Chefs work side by side with our Sous Chefs to season them into Executive Chefs for our newly developed restaurants. This job is great for someone who has the drive and motivation to earn the promotion of a lifetime! The ideal candidates have a minimum of 3 years culinary experience in a fine dining , high volume restaurant. Our Sous Chefs are responsible for managing all activity in the kitchen following the direction of the Executive Chef . Proven experience successfully performing these tasks, developing internal talent, and a passion for culinary excellence, along with the ability of creating exciting and accessible new dishes appropriate to the venues concept, are a must. UNPARALLED COMPENSATION & BENEFITS • Industry-leading salaries, • Revenue based quarterly bonuses- Our success is your success!, • United Health Care Oxford - medical Insurance with company contribution, • Dental and Vision Insurance, • 401K We are looking for individuals who are looking to be leaders and innovators in the culinary world to drive our business forward. This position directly reports to the Executive Chef and will be responsible for shadowing and following his direction in the kitchen. You will also be responsible for managing the kitchen team in the executive chef’s absence. Additional responsibilities include but are not limited to: • Develop new menu options based on seasonal changes and customer demand., • Assist with the preparation and planning of meal designs., • Ensure that kitchen activities operate in a timely manner., • Resolve customer problems and concerns personally., • Monitor and record inventory, and if necessary, order new supplies., • Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating., • Recruit and train new kitchen employees to meet restaurant and kitchen standards., • Create schedules for kitchen employees and evaluate their performance. Anthony Scotto Restaurants has achieved great success and we are just getting started. This is your opportunity to make decisions to help shape a growing company. This position will have regular exposure to ownership and have a significant influence on decisions in the company’s development, from operational practices to company culture to service standards. We take the opinion of our team very seriously. QUALIFICATIONS: • Bachelor’s degree in the culinary arts, • Food Protection Certificate, • Proven experience in a fine dining establishment, • Ability to manage an entire kitchen., • Budgeting skills to control costs, • Incredible food preparation abilities, • Ability to handle multiple tasks at once., • Deep knowledge of fine dining and industry leading trends, • Impeccable time management skills, • Creative menu knowledge and development skills Anthony Scotto is a proud Equal Opportunity Employer. More details about Anthony Scotto Restaurants can be found by visiting

Job Description Anthony Scotto Restaurants is currently looking for an Sous Chef for one of our Fine Dining restaurants. At Anthony Scotto Restaurants, our culinary teams are constantly evolving to keep our offerings absolutely fresh and exciting. We accomplish this by using the finest, quality ingredients available, regardless of cost, and by updating our menus to reflect the flavors of each season. Our steakhouse cuisine has expanded beyond the classics, to include world renowned sushi and sashimi, exotic cuts of beef, flavorful composed dishes and fresh seafood flown in from around the globe. All of our restaurants feature award winning wine lists with over 450 different vintages of wine by the bottle and 40 wines by the glass, plus creative homemade desserts imagined and prepared by our in-house pastry chefs. Here at Anthony Scotto Restaurants, we believe in cultivating our employees to be the the best that fine dining has to offer. Our trained Executive Chefs work side by side with our Sous Chefs to season them into Executive Chefs for our newly developed restaurants. This job is great for someone who has the drive and motivation to earn the promotion of a lifetime! The ideal candidates have a minimum of 3 years culinary experience in a fine dining , high volume restaurant. Our Sous Chefs are responsible for managing all activity in the kitchen following the direction of the Executive Chef . Proven experience successfully performing these tasks, developing internal talent, and a passion for culinary excellence, along with the ability of creating exciting and accessible new dishes appropriate to the venues concept, are a must. UNPARALLELED COMPENSATION & BENEFITS • Industry-leading salaries, • Revenue based quarterly bonuses- Our success is your success!, • United Health Care Oxford - medical Insurance with company contribution, • Dental and Vision Insurance, • 401K We are looking for individuals who are looking to be leaders and innovators in the culinary world to drive our business forward. This position directly reports to the Executive Chef and will be responsible for shadowing and following his direction in the kitchen. You will also be responsible for managing the kitchen team in the executive chef’s absence. Additional responsibilities include but are not limited to: • Develop new menu options based on seasonal changes and customer demand., • Assist with the preparation and planning of meal designs., • Ensure that kitchen activities operate in a timely manner., • Resolve customer problems and concerns personally., • Monitor and record inventory, and if necessary, order new supplies., • Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating., • Recruit and train new kitchen employees to meet restaurant and kitchen standards., • Create schedules for kitchen employees and evaluate their performance. Anthony Scotto Restaurants has achieved great success and we are just getting started. This is your opportunity to make decisions to help shape a growing company. This position will have regular exposure to ownership and have a significant influence on decisions in the company’s development, from operational practices to company culture to service standards. We take the opinion of our team very seriously. QUALIFICATIONS: • Bachelor’s degree in the culinary arts, • Food Protection Certificate, • Proven experience in a fine dining establishment, • Ability to manage an entire kitchen., • Budgeting skills to control costs, • Incredible food preparation abilities, • Ability to handle multiple tasks at once., • Deep knowledge of fine dining and industry leading trends, • Impeccable time management skills, • Creative menu knowledge and development skills Anthony Scotto is a proud Equal Opportunity Employer. More details about Anthony Scotto Restaurants can be found by visiting

Job Description Anthony Scotto Restaurants is currently looking for an Sous Chef for one of our Fine Dining restaurants. At Anthony Scotto Restaurants, our culinary teams are constantly evolving to keep our offerings absolutely fresh and exciting. We accomplish this by using the finest, quality ingredients available, regardless of cost, and by updating our menus to reflect the flavors of each season. Our steakhouse cuisine has expanded beyond the classics, to include world renowned sushi and sashimi, exotic cuts of beef, flavorful composed dishes and fresh seafood flown in from around the globe. All of our restaurants feature award winning wine lists with over 450 different vintages of wine by the bottle and 40 wines by the glass, plus creative homemade desserts imagined and prepared by our in-house pastry chefs. Here at Anthony Scotto Restaurants, we believe in cultivating our employees to be the the best that fine dining has to offer. Our trained Executive Chefs work side by side with our Sous Chefs to season them into Executive Chefs for our newly developed restaurants. This job is great for someone who has the drive and motivation to earn the promotion of a lifetime! The ideal candidates have a minimum of 3 years culinary experience in a fine dining , high volume restaurant. Our Sous Chefs are responsible for managing all activity in the kitchen following the direction of the Executive Chef . Proven experience successfully performing these tasks, developing internal talent, and a passion for culinary excellence, along with the ability of creating exciting and accessible new dishes appropriate to the venues concept, are a must. UNPARALLED COMPENSATION & BENEFITS • Industry-leading salaries, • Revenue based quarterly bonuses- Our success is your success!, • United Health Care Oxford - medical Insurance with company contribution, • Dental and Vision Insurance, • 401K We are looking for individuals who are looking to be leaders and innovators in the culinary world to drive our business forward. This position directly reports to the Executive Chef and will be responsible for shadowing and following his direction in the kitchen. You will also be responsible for managing the kitchen team in the executive chef’s absence. Additional responsibilities include but are not limited to: • Develop new menu options based on seasonal changes and customer demand., • Assist with the preparation and planning of meal designs., • Ensure that kitchen activities operate in a timely manner., • Resolve customer problems and concerns personally., • Monitor and record inventory, and if necessary, order new supplies., • Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating., • Recruit and train new kitchen employees to meet restaurant and kitchen standards., • Create schedules for kitchen employees and evaluate their performance. Anthony Scotto Restaurants has achieved great success and we are just getting started. This is your opportunity to make decisions to help shape a growing company. This position will have regular exposure to ownership and have a significant influence on decisions in the company’s development, from operational practices to company culture to service standards. We take the opinion of our team very seriously. QUALIFICATIONS: • Bachelor’s degree in the culinary arts, • Food Protection Certificate, • Proven experience in a fine dining establishment, • Ability to manage an entire kitchen., • Budgeting skills to control costs, • Incredible food preparation abilities, • Ability to handle multiple tasks at once., • Deep knowledge of fine dining and industry leading trends, • Impeccable time management skills, • Creative menu knowledge and development skills Anthony Scotto is a proud Equal Opportunity Employer. More details about Anthony Scotto Restaurants can be found by visiting

Job Description SUMMARY DESCRIPTION: Arlo Hotels an independent lifestyle hotel is now actively seeking a dynamic Junior Sous Chef. Are you someone whoispassionateaboutpeople,drivenby purpose, andcleverin your approach? If so keep on reading!! Here atArlowe strive to create a sense of awe that leaves those we touch wanting more”….. The Junior Sous Chef supports the Executive Sous Chef while providing day-to-day leadership over the line cooks. This hybrid role combines hands-on culinary execution with supervisory responsibilities, serving as a key link between hourly staff and management. The Junior Sous Chef is expected to uphold high standards, reinforce kitchen discipline, and drive consistency and quality across all stations, including banquet and event execution. RESONSIBILITIES AND AUTHORITIES: PRE-SERVICE * Arrive early to inspect kitchen readiness and station setups. * Support the senior chefs with pre-shift line checks and temperature logs. * Ensure mise en place is complete and up to standard at all stations. * Verify par levels and communicate shortfalls to the senior chefs. * Review prep lists with cooks and ensure timely completion. * Assist in banquet prep, ensuring timelines and specs are met for upcoming events. DURING SERVICE * Actively work a line station as needed and lead by example in speed, accuracy, and cleanliness. * Maintain clear and respectful communication with the kitchen team and leadership. * Conduct real-time quality checks on dishes and garnishes. * Assist the senior chefs with problem-solving and station support as needed. * Support execution of banquet events, ensuring food is prepared and presented according to event specs and timelines. * Coordinate with the banquet captain or FOH manager during service for timing and last-minute changes. POST-SERVICE * Ensure all stations are cleaned, organized, and properly broken down. * Review closing checklists and verify tasks are completed to standard. * Provide feedback to line cooks on performance and reinforce improvement areas. * Assist with prep for the following day based on business volume and banquet schedules. * Participate in post-event breakdown and ensure banquet areas are reset properly. LEADERSHIP & SUPERVISION * Supervise line cooks in the absence or direction of the senior chefs. * Train, coach, and onboard new cooks under the guidance of the senior chefs. * Monitor adherence to recipes, portioning, and plating standards. * Help maintain a respectful, professional kitchen culture rooted in accountability. * Support disciplinary processes when standards are not met, in collaboration with leadership. OPERATIONAL TASKS * Conduct daily cooler and dry storage checks for cleanliness and rotation (FIFO). * Assist with food safety compliance: temperature logs, labeling, and cleanliness. * Monitor station readiness during high-volume periods, banquets, and holidays. * Support inventory counts, ordering prep, and stock rotation as directed. * Review BEOs (Banquet Event Orders) to plan ahead for staffing, prep, and execution. BEHAVIORAL EXPECTATIONS * Maintain a solutions-first, proactive mindset. * Communicate effectively with both leadership and peers. * Stay calm and composed under pressure; model professionalism. * Uphold and enforce all safety and sanitation protocols. * Be punctual, prepared, and in full uniform daily. REQUIREMENTS: * 3+ years of line cook experience in a comparable high-volume kitchen. * Proficiency in every station and deep understanding of kitchen operations. * Food Handler’s Certificate (or equivalent ServSafe certification). * Strong knife skills, equipment knowledge, and organizational habits. * Ability to lift up to 50 lbs and remain on feet for extended periods. SALARY: • $70,000 - $75,000

Job Description Anthony Scotto Restaurants is currently looking for an Sous Chef for one of our Fine Dining restaurants. At Anthony Scotto Restaurants, our culinary teams are constantly evolving to keep our offerings absolutely fresh and exciting. We accomplish this by using the finest, quality ingredients available, regardless of cost, and by updating our menus to reflect the flavors of each season. Our steakhouse cuisine has expanded beyond the classics, to include world renowned sushi and sashimi, exotic cuts of beef, flavorful composed dishes and fresh seafood flown in from around the globe. All of our restaurants feature award winning wine lists with over 450 different vintages of wine by the bottle and 40 wines by the glass, plus creative homemade desserts imagined and prepared by our in-house pastry chefs. Here at Anthony Scotto Restaurants, we believe in cultivating our employees to be the the best that fine dining has to offer. Our trained Executive Chefs work side by side with our Sous Chefs to season them into Executive Chefs for our newly developed restaurants. This job is great for someone who has the drive and motivation to earn the promotion of a lifetime! The ideal candidates have a minimum of 3 years culinary experience in a fine dining , high volume restaurant. Our Sous Chefs are responsible for managing all activity in the kitchen following the direction of the Executive Chef . Proven experience successfully performing these tasks, developing internal talent, and a passion for culinary excellence, along with the ability of creating exciting and accessible new dishes appropriate to the venues concept, are a must. UNPARALLED COMPENSATION & BENEFITS • Industry-leading salaries, • Revenue based quarterly bonuses- Our success is your success!, • United Health Care Oxford - medical Insurance with company contribution, • Dental and Vision Insurance, • 401K We are looking for individuals who are looking to be leaders and innovators in the culinary world to drive our business forward. This position directly reports to the Executive Chef and will be responsible for shadowing and following his direction in the kitchen. You will also be responsible for managing the kitchen team in the executive chef’s absence. Additional responsibilities include but are not limited to: • Develop new menu options based on seasonal changes and customer demand., • Assist with the preparation and planning of meal designs., • Ensure that kitchen activities operate in a timely manner., • Resolve customer problems and concerns personally., • Monitor and record inventory, and if necessary, order new supplies., • Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating., • Recruit and train new kitchen employees to meet restaurant and kitchen standards., • Create schedules for kitchen employees and evaluate their performance. Anthony Scotto Restaurants has achieved great success and we are just getting started. This is your opportunity to make decisions to help shape a growing company. This position will have regular exposure to ownership and have a significant influence on decisions in the company’s development, from operational practices to company culture to service standards. We take the opinion of our team very seriously. QUALIFICATIONS: • Bachelor’s degree in the culinary arts, • Food Protection Certificate, • Proven experience in a fine dining establishment, • Ability to manage an entire kitchen., • Budgeting skills to control costs, • Incredible food preparation abilities, • Ability to handle multiple tasks at once., • Deep knowledge of fine dining and industry leading trends, • Impeccable time management skills, • Creative menu knowledge and development skills Anthony Scotto is a proud Equal Opportunity Employer. More details about Anthony Scotto Restaurants can be found by visiting