Kitchen manager jobs in Jersey City, New Jersey - Page 2Create job alerts

Motivate cooks and build a strong kitchen culture.

Restaurant General Manager or similar role. Restaurant General Managers are responsible for hiring and training restaurant staff, ordering ingredients for kitchen staff, and talking to customers to ensure that they are happy with their service. The Restaurant General Manager is responsible for findi

As one of the Assistant Kitchen Managers at Terra - Eat Better Food, you will be hands-on in every part of ensuring a smooth kitchen operation, executing our high standards of. Assistant Kitchen Manager) in a QSR, fast-casual, or high-volume restaurant. Collaborate with the Executive Kitchen Manager

The Assistant Stewarding Manager with F&B 575 at Aman New York will oversee the back-of-house operations, ensuring the cleanliness, maintenance, and efficient functioning of our kitchen facilities.As the Assistant Stewarding Manager, you will be responsible for managing a team of stewards and dishwa

Kitchen Manager – Growing Fast-Casual Restaurant Group.We care deeply about the details, we lead with compassion, and we invest in our people.Driven and focused, we’re building a brand that’s reshaping how great food is prepared, served, and experienced — with a clear vision

Stock Management: Monitor ingredient levels, rotate stock, and inform the chef if supplies need to be reordered. Prior experience as a lead cook/manager or in a similar r

The Bar/Café Operations Manager manages the day-to-day operations of Bar Heretic’s bakery/café and wine bar. The Manager oversees all front-of-house café and bar staff including baristas, cashiers, servers, bartenders and food runners. Collaborates closely with the Kitchen

We are a chef-driven, guest-focused culinary brand dedicated to excellence, sustainability, and innovation.

Kitchen Manager as well as the General Manager.

Minimum 1 year of experience in a fast-paced kitchen or similar environment (fast food, casual dining preferred). Our mission is to serve fresh, flavorful food in a fast-paced and friendly environment. Monitor food quality and communicate any issues to the shift supervisor or manager.

The Chef de Cuisine is responsible for overseeing the culinary operations, leading the kitchen team and ensuring the delivery of exceptional food quality and presentation. The Chef de Cuisine will work closely with General Manager to ensure efficient operation and the satisfaction of

The Assistant Kitchen Manager will support the Chef in the daily operation of the kitchen, ensuring high standards in food quality, cleanliness, prep organization, and team leadership. Lead, train, and motivate kitchen staff on prep, station setup, food handling, and service standards. Ensure DOH/he

Our clients are seeing real results, our community is growing, and we’re looking for a chef who’s as excited about nourishing people as we are. We’re seeking an experienced, passionate, and results-driven Kitchen Manager / Chef to lead our kitchen operations and help us build the b

Commissary Operations / BOH Manager. The Commissary Operations Manager is responsible for the daily operations, organization, and compliance of the PHG central kitchen.

The Commercial Interiors Construction Superintendent oversees day-to-day field operations for tenant improvement and build-out projects, with a primary focus on retail, corporate office, and hospitality/restaurant environments. The role emphasizes onsite leadership—safety, quality, schedule execution, and trade coordination—rather than document control or commercial administration. Projects often involve occupied buildings, fast-track schedules, brand standards, and stringent health/sanitation or building rules. Key Responsibilities • Lead daily onsite operations and coordinate all subcontractor activities to maintain safety, quality, and schedule for retail, corporate office, and hospitality/restaurant interiors., • Conduct daily site walks; identify and resolve field issues; document progress with photos, noting brand-standard and finish quality compliance., • Enforce site safety plan; conduct daily/weekly safety inspections and toolbox talks; adapt plans for occupied spaces and public-facing retail areas., • Implement the project schedule in the field, with 1–3 week look-aheads tailored to tenant move-in dates, grand openings, and phased turnovers., • Review drawings and specifications; ensure installations align with contract documents, brand guidelines, health department requirements (for restaurants), and the latest bulletins/addenda., • Manage RFIs from the field: surface conflicts (e.g., MEP coordination in tight ceiling plenum typical of interiors, kitchen equipment rough-ins), escalate to PM/PE for formal submission, and implement responses., • Coordinate deliveries, laydown, and logistics with building/property management; plan off-hours work common in corporate/retail settings; maintain clean, safe egress for public/tenants., • Lead daily huddles and weekly trade coordination meetings; document action items and follow up with trades and vendors (e.g., millwork, signage, FF&E, kitchen equipment)., • Perform quality control checks with emphasis on high-visibility finishes, millwork alignment, lighting aiming, and equipment start-up; coordinate punch lists with design team and PM., • Support closeout: oversee completion of punch list, brand compliance checks, attic stock delivery, O&M training scheduling (including kitchen equipment), and as-built markups., • Track manpower, daily reports, deliveries, inspections, and equipment start-ups; provide concise field updates to the Project Manager., • Verify work in place to support subcontractor pay apps; flag field-driven changes (e.g., unforeseen conditions in existing cores, utility relocations) for PM pricing/processing., • Coordinate inspections and sign-offs (building, fire, health department for restaurants) and required special inspections., • Mentor field staff (Assistant Superintendent/Field Engineer) as assigned. Professional Qualifications & Experience • 3–7 years of field experience in commercial interiors/tenant improvement, specifically across retail, corporate office, and hospitality/restaurant projects., • Demonstrated ability to read drawings/specs and manage interiors means and methods, including MEP coordination, kitchen equipment rough-ins, and high-finish sequencing., • Familiarity with building codes, ADA, health department and food service requirements (for restaurants), and logistics in occupied commercial properties., • High school diploma or equivalent required; trade school or relevant technical coursework a plus. Key Skills & Knowledge • Strong field coordination, communication, and problem-solving skills tailored to fast-track, brand-driven interiors., • Proficient with construction daily reporting tools; basic proficiency in Microsoft Office (Outlook, Excel) and plan viewing/field logs in Procore., • Working knowledge of short-interval scheduling and look-ahead planning; Microsoft Project familiarity helpful., • Commitment to site safety, finish quality, brand standards, and professional subcontractor/client relations in occupied environments.

Summary: Provide administrative and operational support to the assigned Property Manager(s) ensuring the highest level of quality, confidentiality, and professionalism. Key Responsibilities: General Administrative Support • Process invoices for portfolio properties on a regular and ongoing basis, • Receive, prioritize and distribute mail and telephone correspondence, may draft written responses when necessary., • Create and maintain an accurate and efficient filing system for tenant files, lease files, lease termination, management agreements, vendor files, service agreements, vendor certificate of insurance, maintenance contracts, policies and procedures manuals, property/portfolio manuals, tenant manuals, and electronic files., • Prepare business expense reports and ensure that all expenses are submitted for approval within one business day of receipt., • Schedule and coordinate complex activities such as onsite & offsite meetings, conferences, monthly Property Management meetings, department activities, and annual Company retreat., • Type and design general correspondence, memos, charts, tables, graphs, reports, presentations, etc., • Create and maintain visual presentations, flyers, direct mailings, newsletters, and other marketing materials while adhering to the Company’s strict graphic standards on all documents and presentation materials., • Schedule and coordinate complex travel arrangements including airfare, hotel accommodations, and ground transportation., • Participate in Administrative Assistants’ shared duties (i.e.: receptionist area coverage, kitchen duties, etc.), • Assist with special projects as needed. Property Manager Support • Assist assigned Property Manager(s) with tenant, property owner, project developer, etc. relations by preparing tenant welcome letters, renewal gifts, and written communication., • Dispatching maintenance personnel as directed by Property Manager(s)., • Audit tenant lease files and tenant insurance certificates to assure compliance with company policies and procedures., • Create and distribute building correspondence, building maintenance correspondence, and building holiday notification as directed by assigned Property Manager(s)., • Maintain YARDI database working with leasing admin including adding new tenant, lease, and billing information, as well as management agreement and lease agreement abstracts., • Assist with various accounting tasks related to budgets, billing, Executive Summaries, property rent rolls, tenant rent statements, billing change notices, tenant payments, tenant ledgers, accounts payables and receivables, collections, etc., • Assist with the production and maintenance of property books and tenant manuals., • Prepare and distribute delinquency reports, rent increase reports, Tenant and Vendor Contact List including emergency numbers, etc., • Assist in reviewing other legal documents and working with Legal Department with any documents relating to property management, including but not limited to, Service Agreements, legal correspondence, etc.

Born in 2017 from the kitchen of Danny Meyer’s Union Square Cafe in New York City, Daily Provisions is a growing collection of all-day neighborhood cafes with restaurant roots. As a Cafe Manager, you’ll enjoy:. Founded by Danny Meyer with the opening of Union Square Cafe in 1985, USHG now includ

Ideal Talent Marketplace Ideal Talent Marketplace is looking for energetic, hard-working, and reliable General Cleaners to join our team. General Cleaners assist with cleaning, stocking, and maintaining designated facility areas for appearance and sanitation. Successful Talent work hard with limited supervision, are comfortable with moderate physical activity for extended periods, and ensure proper upkeep of the location’s appearance. This role focuses on the general upkeep of common spaces such as offices, lobbies, and hallways. General Cleaners perform smaller cleaning tasks that require routine maintenance and attention to detail. • Floor Cleaning: Vacuum, sweep, and mop floors in various areas, including offices, hallways, and common rooms., • Dusting & Surface Cleaning: Dust light fixtures, furniture, countertops, and other surfaces as needed., • Trash Removal: Empty trash cans and dispose of waste in common areas and workspaces., • Kitchen & Bathroom Maintenance: Clean and sanitize sinks, toilets, and other basic fixtures in kitchens and restrooms., • Window & Glass Cleaning: Wash windows, mirrors, and other glass surfaces., • Supplies Coordination: Ensure that cleaning products are adequately stocked and notify the manager when replenishments are needed., • Breakage & Maintenance Reporting: Report any breakages or damages observed during cleaning and inform the manager of maintenance needs., • Proven experience in a similar role., • Ability to use a variety of cleaning products and equipment., • Excellent organizational skills., • Ability to complete tasks on time with minimal supervision., • Accuracy and speed in executing assigned tasks with strong attention to detail., • Must understand and execute food safety and sanitation protocols., • Excellent verbal communication and organizational skills., • Physical ability to stand for long periods of time.

Ideal Talent Marketplace Ideal Talent Marketplace is looking for energetic and hardworking team members who are comfortable working in fast-paced kitchen environments. Line Cooks are passionate about food and support the lead chefs with ingredient preparation, station service, and cooking dishes. Successful Talent multitask, operate with minimal supervision, and carefully follow directions for food service. This role operates in fast-paced, high-volume kitchens preparing meals for restaurants or corporate dining settings. Candidates should be proficient in multiple cooking techniques, including grilling, frying, sautéing, and broiling. Familiarity with different stations on the line, strong knife skills, and the ability to execute dishes to high standards under pressure are required. Line Cooks ensure food is prepared consistently, quickly, and safely while adhering to food safety standards and quality control measures. • Station Management: Manage specific stations such as grill, fry, sauté, and broil, ensuring all cooking is done to order and at the appropriate temperature., • Cooking Techniques: Utilize a variety of techniques to prepare dishes, including grilling, sautéing, frying, and broiling per menu and prep sheets., • Prep & Mise en Place: Prepare ingredients ahead of time—chopping, dicing, slicing vegetables, marinating meats, and preparing sauces., • Quality Control: Ensure each dish is cooked and presented according to specifications, maintaining consistency and quality., • Coordination with Team: Work closely with other line cooks and kitchen staff to maintain steady order flow and efficient service., • Food Safety & Sanitation: Follow strict food safety protocols, including proper food storage, temperature control, and PPE use to avoid cross-contamination., • Inventory & Stocking: Ensure the station is stocked with necessary ingredients and supplies; communicate inventory needs to the kitchen manager., • Maintaining Cleanliness: Keep workstations and kitchen areas clean and sanitized, including proper disposal of waste and regular cleaning of utensils and equipment., • Adhere to Timing & Temperature: Ensure dishes are prepared and served promptly and remain in proper temperature zones for safe consumption., • Own a knife kit and chef coat., • Previous experience as a cook/chef in a restaurant, commissary, or catering environment., • Excellent understanding of cooking methods, knife skills, ingredients, equipment, and kitchen procedures., • Accuracy and speed in executing tasks with strong attention to detail., • Physical ability to lift heavy equipment and stand for long periods., • Must understand and execute food safety and sanitation protocols., • Familiarity with industry best practices., • Excellent verbal communication and organization skills., • Responsible, trustworthy, and a strong team player.

Ideal Talent Marketplace Ideal Talent Marketplace is looking for energetic and hardworking team members who are comfortable working in fast-paced kitchen environments. Kitchen Support staff are the backbone of maintaining a clean and efficient back-of-house. Successful Talent are responsive to requests and great team players. This is an entry-level role in the kitchen, performing a variety of basic tasks to support cooks and chefs. It’s ideal for someone with a strong work ethic and the ability to multitask across different areas of the kitchen, including inventory management, basic prep work, and assisting with cleaning and sanitation. • Kitchen Setup & Breakdown: Assist in setting up and breaking down the kitchen at the start and end of shifts, ensuring everything is organized and ready for use., • Basic Prep Work: Perform light prep duties such as washing and chopping vegetables, measuring ingredients, and assembling simple dishes., • Inventory Management: Assist with checking inventory, restocking supplies, and reporting shortages to the kitchen manager., • Dishwashing: Wash dishes, utensils, and kitchen tools, ensuring they are cleaned to restaurant standards and ready for use., • Cleaning & Sanitation: Maintain a clean and organized kitchen, including wiping down surfaces, taking out trash, and ensuring sanitation standards are met., • Support in High-Volume Environments: Provide additional support during peak hours to help kitchen operations run smoothly and efficiently., • Health & Safety Compliance: Adhere to all food safety standards, including PPE use, temperature control, and cross-contamination prevention., • Flexibility Across Kitchen Stations: Be prepared to assist in various areas, including dishwashing, cleaning, basic prep work, or supporting cooks as needed., • Monitor & Clean Equipment: Maintain cleanliness of appliances, tools, and utensils, ensuring regular cleaning and proper storage., • Support During Event Setups & Teardowns: Assist with setting up catering stations or cleaning up after events to ensure smooth operations., • Previous work experience in any back-of-house kitchen role., • Hands-on experience with commercial dishwashing machines., • Ability to follow instructions and assist with various tasks as needed., • Strong attention to detail and time management skills., • Must understand and execute food safety and sanitation protocols., • Physical ability to regularly lift or carry heavy equipment and stand for long periods of time.

Gansevoort Hotel Group is looking for a Special Events Coordinator to join our team! This role will support Director of Special Events as well Events Sales Managers with admin tasks to ensure smooth operation of the department. You will liaise with the chef and banquet staff to successfully execute catered meetings and events Primary functions for this role include but are not limited to: • Oversee minimum spend bookings for groups under 20 guests., • Respond to all calls, e-mails, and Tripleseat leads regarding larger group reservations (events under 20 guests)., • Quote large party reservations with minimum spends for semi-private spaces based on menus and rates provided by the Director of Events., • Offer client catering options and incorporate them into the BEO (Banquet Event Order) when applicable. Event Coordination: • Input all minimum spend and catering details into the BEO, collecting signatures and payment information from clients to record in Tripleseat., • Maintain and manage event BEOs, timelines, and proposals within Tripleseat, communicating with the guest services team to block off spaces as needed., • Communicate all large party reservations and events to the Events team and Food & Beverage (F&B) management., • Refer unique and large-scale catering requests or setup needs to the Director of Events., • Ensure all catering orders are communicated to the kitchen at least 48 hours prior to the event date, including dietary restrictions and setup requirements. Team Collaboration: • Liaise with the chef and banquet staff to successfully execute catered meetings and events., • Meet weekly with the Director of Events and events team to discuss upcoming events for the current and following week., • Take deposits when necessary and record payment details in Tripleseat, ensuring effective communication with the F&B manager overseeing the event., • Record all final payment information and receipts in the Tripleseat system to close out events once completed. Client Relations: • Send an end-of-month report to the Director of Events detailing all completed events for which you were responsible., • Follow up with clients post-event to ensure their satisfaction and foster positive relationships for client retention and repeat bookings., • Communicate any issues regarding event space, service, payment, or charges with the Events Director and F&B management team to resolve matters efficiently., • Oversee the In-Room Dining (IRD) team when tasked with setting up catering for morning or last-minute events. Required Skills/Qualifications: • Bachelor’s degree preferred., • Previous experience (2-3+ years) in the industry, preferably at Front Desk or Operations., • Proficiency in computer skills, including Excel, MS Word, and OPERA knowledge (preferred)., • Excellent written and oral communication skills in English (multi-lingual preferred)., • Basic math skills and a customer service-oriented mindset., • Strong listening skills and team management abilities., • Attention to detail and organizational skills., • Capability to multitask and prioritize effectively., • Ability to function in a noisy, hectic, and crowded environment while remaining calm under pressure., • Proficient in handling guest complaints with a neat and clean appearance., • Stamina to spend the majority of time on your feet., • Team player who can successfully relay information among team members., • Sensitivity to confidentiality regarding all business aspects., • Flexibility to work various schedules, including mornings, evenings, nights, weekends, and holidays. Physical Requirements: • Must be able to stand, move, and remain stationary for at least 7 hours a day, totaling 35 hours a week., • Ability to seize, grasp, turn, and hold objects with hands., • Periodic fast-paced strides required to navigate the property., • Capable of moving, pulling, carrying, and lifting at least 20 pounds., • Occasional kneeling, bending, crouching, and climbing required., • Must possess depth perception and balance for overall performance, with the ability to work with computers. This is an on-site role that would require flexibility to work schedules. Location: GANSEVOORT MEATPACKING NYC 18 Ninth Avenue (at 13th) New York, New York 10014 Starting pay rate: $25 per hour.

About Wythe Hotel At the intersection of Brooklyn's industrial heritage and its cultural future stands Wythe Hotel - a pioneer that helped transform Williamsburg into one of the world's most dynamic neighborhoods. As we evolve with our neighborhood, we seek a Corporate Event Sales Manager who resonates with both Brooklyn’s heritage and future. Position Summary The Event Manager takes a client from the Sales & Contracting conversation to a fully realized event. Through a thorough understanding of the event operations and space functionalities, the Event Manager ensures client satisfaction is reached with an eye for details and logistics. While focused on hospitality, communication and planning, this position is also an extension of the Events Sales team, and driving revenue is key to this role. The EM should be able to add significant revenue through the planning process. The Event Manager will be a support to the Sales Directors, suggesting floorplans, coordinating event start and end time with other possible events happening on the same date while focusing on exceeding client expectations while being mindful of financial goals for both the clients and the hotel. They must be able to read and understand a contract and invoice, as well as confidently upsell to clients in a relevant manner. They will manage all coordination with clients and vendors, including, but not limited to, an introductory briefing to the client, recommending appropriate vendors and best practices for hosting events at Wythe Hotel, menu selection guidance, floor plan creation on Prismm BEO creation on Triple Seat, adding information on Alice, while liaising with internal departments such as front desk, AV, housekeeping, engineering, porters, kitchen, event staff, etc. as well as entering in group guestroom rooming lists and ensuring a safe event is hosted - all aligned with the client's vision, hotel needs and highest priorities. As a Manager in the Events Department, the Event Manager will also assist the Events General Manager with staff coaching & feedback when appropriate, and provide support to the new hire & annual review process. They will be present as a resource for our teams during setup and will ensure the client's vision is actualized by our service teams. Key Responsibilities • Oversight of event success from the first client interaction to closing out event financials and sending a warm note of thanks and an invite back., • Work to ensure excellent standards of personal service, responsiveness, follow through, professionalism, and event execution at every step of the process for our clients., • Must be able to recognize opportunities to maximize revenue by upselling and offering enhancements to create outstanding events and exceed guest needs. Must be a revenue driving member of the Events Sales team., • Extensive knowledge of Wythe Hotel’s food and beverage offerings, proper preparation and presentation of food and beverage items., • Extensive knowledge of meeting room capacities, floorplans and room set-up, furniture inventory, audio-visual internal and external capabilities and timing, and any other pertinent details as they relate to Events rooms set-up., • Directly oversee set-up for all events and buyouts. Oversee all corporate Events setups in terms of BEO requirements, floorplan, set up and breakdown, kitchen sheets, space appearance, A/V equipment, maintenance, storage, and equipment for both current and future events., • Create and maintain accuracy of BEO’s., • Communicate with all other Departments within the Hotel as necessary to ensure smooth execution of all Events, • Enter in group rooming lists and oversee final group guestroom billing to provide seamless service for clients hosting events with associated guestrooms., • Maintain complete knowledge of scheduled daily events, times/schedules, employee daily schedule/expected duties and setups for daily and future events, and daily activities of both active and non-active event spaces. Liaise as the main point of contact with group clients from turnover from the sales department through post-event review., • Oversee on-site event logistics, coordinating with all departments as well as outside vendors to ensure group requests are executed., • Serves as liaison with vendors by ensuring Wythe Hotel qualifications are met, processes and procedures are followed, insurance information is submitted, and quality standards are upheld., • Weekly service-ware rental orders, including coordination of delivery, storage, and pickup. Placing specialty rental orders; lighting, furniture, service ware., • Ensuring that competitive pricing is being obtained for all Events rentals., • Tour Event Spaces with clients and vendors as needed., • Weekly Kitchen / FOH sheet & packet management., • Obtain feedback on the quality of service and products post-event follow-up., • Invoicing & Billing: Charge group deposits when due, billing, and administration., • Collect reviews and critical feedback from clients and present opportunities for improvements to the relevant departments., • Capitalize on opportunities for repeat business by communicating opportunities to the Sales Directors. Experience & Skills Required • Catering knowledge , 2+ years experience in NYC venues preferred, • Ability to independently manage multiple tasks and projects and meet deadlines, • Desire to succeed in special event management by consistently providing outstanding customer service, • Ability to communicate effectively with clients and colleagues through verbal and written methods, • Ability to remain calm under pressure, handle stress well and think on your feet, • Technical competence (Tripleseat, Mews, Prism, Google Suite, 7Shifts, Alice, etc.), • Shows a high level of initiative, motivation, and detail orientation, • Able to present a calm and professional presence at all times., • Bring a positive attitude and set and example and the correct tone for the team each day What We Offer • Salary: $85,000-$90,000, • Comprehensive health benefits, • Paid Time Off, • Ongoing professional development, • Hotel room, Restaurant and Bar discounts, • Access to our network of cultural partners, • The chance to shape how discreet luxury is defined in Brooklyn To Apply: Send your resume and a note about why Wythe's vision resonates with you. We're less interested in generic cover letters than in understanding what draws you to this particular opportunity at this particular moment. The Wythe Hotel is an equal opportunity employer committed to building a team that reflects the dynamism of Brooklyn itself. Committed to creating an inclusive workplace that promotes and values diversity, we encourage applications from individuals of all backgrounds, abilities, and perspectives.

Job Description: Director of Culinary Operations About LOS TACOS No. 1 LOS TACOS No. 1 is an expanding restaurant group with multiple locations in Manhattan serving Mexican tacos in a vibrant atmosphere. The company started after three close friends from Tijuana, Mexico and Brawley, CA realized the need for truly authentic Mexican tacos on the East Coast. The company is passionate about making every guest at LOS TACOS No. 1 feel like they have been transported to Mexico when they step into our restaurants. For more information, please visit: ___ Who We’re Looking For LOS TACOS is searching for an experienced Director of Culinary Operations (DCO) to oversee company-wide food preparation planning, analysis, and quality control. The DCO helps assure that production meets company standards for taste, availability, yield, cost, and waste, in a complex and high-volume fast casual restaurant environment. This position will work closely with our Head of Operations, Head of Training, Head of Purchasing, Plant Manager, and Director of Finance. The optimal candidate for this position comes from a high-volume culinary background and has strong data competencies using Excel and Restaurant365. They will balance their time about half and half between desk work (research, data analysis, production reports, cost/yield analysis, etc.) and field work (on-site quality assurance and quality control, check-ins with prep managers, etc.) The DCO will report to the Head of Operations and will directly supervise three Regional Prep Managers. Responsibilities • Develop, manage and implement high-quality culinary data systems to manage high-volume, company-wide food preparation: recipes, par levels, labor requirements, yield, waste, and more., • Leverage culinary data systems to allow leadership team to make data-based decisions related to purchasing, taste, cost, efficiency, and scalability., • Train, supervise and continually develop three Regional Prep Managers to assure they lead their teams with passion, integrity, purpose, accountability, and efficiency., • Perform weekly site visits for quality assurance and quality control purposes, liaising with Regional Prep Managers to determine areas of success, areas needing improvement, and operating challenges., • Communicate and collaborate daily with Head of Operations, Head of Training, Head of Purchasing, Plant Manager, and Director of Finance to acquire and apply company data, insights, and systems., • Help Los Tacos meet its financial, operational, and brand recognition goals through excellence in food preparation planning and execution., • Develop, maintain, and improve all preparation-related SOPs in accordance with food safety best practices and DOH regulations., • Identify training needs and develop related programs in collaboration with Head of Training to improve prep team efficiency and performance when needed. Qualifications • 5+ years of relevant experience as a Culinary Director, Director of Operations, and/or Executive Chef in high-volume food service operations with regularly increasing scope of responsibility., • Significant experience in multi-unit food service, institutional food service, and/or commissary kitchen operations., • Experience with Restaurant365 for inventory management, recipe development, yield and cost analysis, purchasing planning, and more., • Significant capabilities in Excel for standard culinary data analysis (product mix, sales, revenue, yield, cost, forecasting, recipe development, etc.), • Experience mentoring, training, teaching, and supervising culinary staff and providing effective, constructive feedback., • Strong preference for candidates with conversational ability in Spanish language., • Passion for high quality Mexican food made with integrity and authentic flavors., • Highly organized, systematic, detailed, and analytical with excellent communication, presentation, time management and facilitation skills., • Strong proficiency in all aspects of Microsoft Office Suite and other relevant, contemporary digital platforms., • Valid and up-to-date NYC DOH food handler’s certificate., • Preference for candidates with additional food safety certifications (e.g. HACCP, NYS Ag & Markets). Compensation & Benefits This position will have a total annual compensation in the range of $140-150K. In addition, this position will be eligible for the following benefits: • Health, dental, and vision insurance coverage, • Paid time off and comp days, • Transit & commuter benefits, • Free meals at all of our restaurant locations Application Process Candidates should send an email to with “Director of Culinary Operations” in the subject line with a resume and a cover letter. Qualified candidates will be contacted directly. Los Tacos #1 provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type 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. If you require reasonable accommodation to view or apply for this position, please contact us at .

Project/Program Name: Midstream Program Overview: Based in Jersey City, New Jersey, this role supports managing a Utility Midstream energy efficiency program. The incumbent will be responsible for supporting the Program Manager and helping to manage the growth of the Midstream energy efficiency program delivery business in New Jersey. Specifically, they will help manage the development and growth of the program, build relationships with clients, mentor junior team members, and help design/implement program strategies and plans, as well as develop and execute marketing and recruiting strategies. The incumbent is expected to be onsite 3 days per week. Scope of Services The worker will deliver the following services and outputs: • Assisting the Program Manager with managing and growing the Midstream energy efficiency program, • Assisting the Program Manager in optimizing the design and operations of the Midstream energy efficiency program, including the identification, analysis and selection of appropriate energy efficiency measures and development of effective delivery strategies, • Assisting in leading the program towards hitting goals and managing performance, • Developing relationships and partnerships with major local, regional, and national market partners, through in-person and virtual interactions, • Engaging market partners through the application process, • Program implementation including development and execution of detailed and effective implementation and management plans, quality control, or program evaluation, • Helping manage and develop program forecasts, goals, and budgets, • Analyzing market trends and technologies to optimize existing programs, • Collaborating with regional and national teams, • Assisting Program Manager with the day-to-day management of program team members, contractors, and distributors, • Building and maintaining relationships while driving businesses towards the implementation of energy performance improvements using existing market knowledge and proven energy efficient technologies, • Goal achievement and reporting of results to clients, • Perform required local travel within New Jersey up to 25% of the time for client meetings, trade ally meetings, conferences and other events Required Expertise This engagement requires the following skills not available internally: • Bachelor’s degree in business, Environmental Science, Engineering, Energy Management, Sustainability, or related discipline (or applicants can substitute one year of related experience for one year of education), • 5+ years of experience developing designing and administering successful energy efficiency and demand reduction programs for utilities, state energy offices, state/local governments, and/or regional non-profits and/or related experience, • Experience in people management, • Familiarity with lighting, HVAC, and commercial kitchen equipment technologies, • Experience with the energy efficiency market in New Jersey, • Knowledge of sustainable building practices and technologies, • Ability to manage client relationships and communicate effectively, • Previous experience managing junior staff, • MS Office Applications (Word, PowerPoint, Outlook, Excel, Teams, etc.), • Must be a resident of the State of New Jersey, • Positive, reliable, collaborative and team-oriented attitude, • Excellent oral and written communications skills

Job Department: Kitchen Appliances Position Type: Full-Time / Onsite 5x week ESSENTIAL DUTIES AND RESPONSIBILITIES Cook with Color is a fast-paced, fashion-forward kitchenware, cookware, and appliance brand that manufactures and sells to top retailers across the U.S. We are seeking a highly organized, detail-oriented, and proactive Product Manager will lead product development from concept through production, acting as the main liaison between suppliers, internal teams. This role ensures products meet functional, quality, and packaging specifications while staying creative, on time, and on budget. This role is critical in driving operational excellence, maintaining strong factory relationships, and ensuring a high-quality product line. • Creating and enhancing products that fill a niche in the market or allow their clients to remain competitive., • Determining product specifications according to a number of various factors and uses., • Supporting manufacturing and design activities by developing prototypes for products in development., • Assist head of the Department with initial creation from sourcing, manufacturing, to the finalized product., • Review /revise vendor manual on what requirements have to be given to the factories., • Draft callouts and bullet points, features for products which will show on the packaging., • Design and optimize packaging., • Test new products and draft using step, important safeguards, etc., • Negotiating price, quantity, and delivery schedules with suppliers., • Sourcing suppliers and maintaining long-lasting relationships with them as well as existing suppliers., • Assessing quotes and compiling a detailed assessment of cost breakdowns., • Generate quote comparisons and contribute to internal supplier selection based on the quotes., • Handle order processing and tracking of orders., • Tightly control order timelines using WIP to ensure 100% order on-time delivery, • Communicate daily with internal/external partners regarding production and delivery information., • Daily communication with designers and salespeople, • Get familiar with and work on EDI requirements., • Manage ongoing projects and productions, • Troubleshot challenges with realistic and creative solutions, • Maintain, Document, and implement efficient tracking strategies., • Perform related duties as assigned. COMPETENCIES • Deep industry knowledge and a proven track record of sourcing from overseas, with direct experience, • Takes initiative, anticipates challenges, and drives projects forward independently., • Strong planning, prioritization, and multitasking skills; able to manage multiple projects and meet deadlines., • Excellent verbal and written communication for coordinating with internal teams, suppliers, and stakeholders., • Able to assess quotes, track production timelines, and ensure accuracy in specifications and documentation., • Builds and maintains strong relationships with suppliers, internal teams, and external partners., • Identifies issues and develops realistic, creative solutions quickly and effectively., • Comfortable with Microsoft Office (Word, Excel, Outlook, PowerPoint) and familiar with EDI systems; experience with AIMS or similar product/ERP software is a plus., • Understanding of product development, packaging, sourcing, and manufacturing processes, preferably in kitchenware or consumer goods., • Thrives in a fast-paced, evolving environment and responds effectively to changing priorities. EDUCATION AND EXPERIENCE Bachelor’s Degree in Logistics or related field with 7+ years of experience in global sourcing, product development, or a similar role within the consumer goods industry, with a focus on small kitchen appliances or kitchen electrics.

Texas Roadhouse - 20 Teterboro Landing Drive [Kitchen Supervisor] As a Kitchen Manager at Texas Roadhouse, you'll: Supervise and oversee the production and preparation of food; Direct productivity to monitor and maintain efficient and effective food item ticket times; Manage performance of Back of H

Compass Group - JobID: 02C19B029CBC3040C0D5E9585B257A58 [Kitchen Supervisor] As a Back of House Manager at Compass Group, you'll: Provide leadership and direction to utility and culinary team including hiring, training, developing, coaching and counseling; Ensure efficient, safe and sanitary food pr

Bareburger - JobID: 100-170555717 [Kitchen Staff / Grill Cook / Line Cook] As a Restaurant Cook at Bareburger, you'll: Measure and assemble ingredients for menu items; Collaborate with the Kitchen Manager and Cooks to prepare meals during dining hours; Maintain accurate food inventories; Properly st

Aramark - JobID: 615628 [Kitchen Supervisor] As a Food Service Manager at Aramark, you'll: Oversee and manage the food production areas of the dining operations like Cafeteria and Food Court; Develop and execute dining solutions to meet customer needs and tastes; Oversee and manage dining operations

Wayback Burgers - 302 Rt 46 - [Shift Manager / Kitchen Manager] - As a Shift Leader at Wayback Burgers, you will: Supervise, coordinate and schedule the activities of staff who prepare and serve food; Help maintain standards for raw and finished product quality, service and speed, quality and cleanl

The Cafe Manager works closely with the General Manager and provides leadership and support to the Front of House and Back of House teams. Born in 2017 from the kitchen of Danny Meyer's Union Square Cafe in New York City, Daily Provisions is a growing collection of all-day neighborhood cafes with re

Texas Roadhouse - 20 Teterboro Landing Drive [Kitchen Supervisor] As a Kitchen Manager at Texas Roadhouse, you'll: Supervise and oversee the production and preparation of food; Direct productivity to monitor and maintain efficient and effective food item ticket times; Manage performance of Back of H

The opportunity Delaware North's Patina Group is searching for a Restaurant Manager to join our team at Stella 34 in New York, New York. This role requires strong leadership in floor management, with a focus on maintaining smooth daily operations and delivering exceptional guest service. You will be responsible for overseeing staff scheduling, managing inventory and supply orders, and handling invoice payments with accuracy and timeliness. Your ability to coordinate and supervise all aspects of restaurant functions will be key to supporting our award-winning hospitality standards. Apply now to join our exciting, award-winning restaurant group! Pay Minimum – Anticipated Maximum Base Salary: $65,500 - $88,400 / year In addition to base salary, we offer an annual bonus plan based on company and individual performance, or a role-based, uncapped sales incentive plan. The advertised pay range represents what we believe at the time of this job posting, that we would be willing to pay for this position. Only in special circumstances, where a candidate has education, training, or experience that far exceeds the requirements for the position, would we consider paying higher than the stated range. Information on our comprehensive benefits package can be found at . What we offer At Delaware North, we care about our team members' personal and professional journeys. These are just some of the benefits we offer: • Medical, dental, and vision insurance, • 401(k) with up to 4% company match, • Annual performance bonus based on level, as well as individual, company, and location performance, • Paid vacation days and holidays, • Paid parental bonding leave, • Tuition and/or professional certification reimbursement, • Generous friends-and-family discounts at many of our hotels and resorts What will you do? • Scheduling and assigning tasks for service and kitchen team members, and monitoring shift responsibilities, ensuring actions are in line with company quality, sanitary, and legal standards, • Assist team member training, monitor their performance while keeping an open communication for corrections needed, • Maintain positive guest relations and high standards of service, addressing concerns and complaints in a timely and professional manner, • Assist with administrative tasks, including ordering and inventory More about you • Minimum 2-3 years’ experience in a managerial position in a restaurant with upscale dining in high volume experience, • ServSafe, Food Safety Handler, and Training for Intervention Procedures (TIPS) certification preferred but not mandatory, • Strong financial and computer skills; experience working with and understanding P&Ls and developing and managing budgets, as well as Microsoft Office Suite, including Word, Excel, PowerPoint, and Outlook, and point-of-sale systems, • Exceptional communication skills and an ability to anticipate guest and employee needs, • No degree required Shift details Days Evenings Holidays Weekends Who we are Patina Group is a leader in the premium segment of the restaurant and catering industry, operating restaurants and managing catering and food service operations at high-profile venues including, Lincoln Center, Walt Disney World®, Disneyland®, the Empire State Building, Grand Central Station, and The Metropolitan Opera. Patina Group was recently named one of America's Top 25 restaurant groups by Nation's Restaurant News. Our business is all about people, and that includes you. At Delaware North, you’re not just part of a team — you’re part of a global legacy: a family-owned company with 100+ years of history behind it. Our operations span the world, offering you unique paths to growth and success. Who says you can’t love where you work? With jobs in iconic sports arenas, stunning national parks, exciting casinos, and more, we pride ourselves on giving the world great times in great places. And whether you’re interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, we’re invested in helping you achieve your career goals. Together, we’re shaping the future of hospitality — come grow with us! Delaware North, along with its subsidiaries, is an equal opportunity employer, showcasing job opportunities and considering applicants for all positions without regard to race, color, religion, sex, gender identity, national origin, age, disability, protected veteran status, sexual orientation, or any other legally protected status. $65,500 - $88,400 / year

Job Title: Server Location: New York, New York Employment Type: Part Time Salary Range:$19.00- $20.00 /Hr. Department: About Us: Want to know what makes our employees eager about going to work every day? The people we serve. Being a part of Maplewood requires passion and a desire to help others. Each employee has the ability to touch the hearts of all our seniors and be a part of something bigger than themselves. It’s not just a job. It’s an extraordinary life. Maplewood Senior Living is a state-of-the-art, forward-thinking senior living provider. We offer a home-like, luxury environment for our residents, allowing them to live “the good life” in a safe environment. As an associate of Maplewood Senior Living, you will have the ability to make a profound difference in the lives of seniors each and every day. As we continue to grow, we are seeking Staff Accountants to become part of our family. We invite you to take your first step toward a rewarding career with us! Key Responsibilities: • Provide outstanding customer experience for residents and their loved ones, as well as other visitors to the community, • Maintain professional appearance at all times, • Ensure that residents are comfortable, engaged, and catered to in the dining rooms, • Complete all side work assignments in between meal periods, • Perform weekly inventory of dining room wares and supplies and request additional supplies as needed, • Take orders from residents and guests and enter in the point-of-sale system, • Follow all Inspīr service standards as described in the departmental manual, • Attend daily pre-shift meeting with culinary team, • Be familiar with the daily menu and how the dishes are prepared before each meal and be able to answer questions related to the menu, • Monitor residents and guests for intoxication and report such findings to immediate supervisor, General Manager or Director of Nursing immediately and prior to serving the resident or guest additional drinks, • Keep dining rooms clean and properly arranged for residents, • Perform assignments after dining rooms closes and ensure the rooms are ready for the next meal period, • Engage with tours and the sales team to offer the best possible first impression, • Develop and maintain a good working rapport with teammates and associates in other departments to ensure that the dining experience is of the highest quality for residents and guests, • Complete monthly in-service education hours as required by state specific regulations and company policies, • Perform others tasks as assigned by the Dining Room Manager or Executive Chef, • Follow emergency procedures and seek immediate assistance when needed, • Understand and comply with all Inspīr safety practices and procedures associated with the kitchen and dining rooms, • Understand Inspīr fire plan and evacuation procedures, • Ensure the dining rooms are free of potential safety hazards, report necessary repairs as needed, • Communicate effectively with supervisor and other associates, • Advise supervisor and appropriate manager of any perceived changes in the physical and mental health of a resident immediately, • Participate in on-going in-service and training requirements, • Follow emergency procedures, • High School diploma or equivalent required, • Ability to maintain positive working relationships with residents, their families, peers and other staff members, • One (1) year of server experience (experience serving seniors preferred), • Competitive wages, • Flexible shifts, • Growth opportunities, • Bonus & incentive programs, • Competitive Benefits Package: including medical, dental, vision, 401K match, company paid time-off, life insurance policy, insurance deductibles and voluntary Aflac insurance for our full-time employees. Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the ___ notice from the Department of Labor.

Retail or consultative sales experience; pet nutrition experience a plus. Meet personal sales quotas, and communicate insights/ideas to General Manager to help Kitchen achieve its targets.

Landry's - JobID: 36010 [Restaurant Supervisor] As a Restaurant Manager at Landry's, you'll: Lead a team of servers, bartenders, and kitchen staff; Oversee daily operations and ensure exceptional customer service; Manage inventory, ordering, and budgeting; Develop and implement strategies to increas

Shake Shack - 154 East 86th Street [Restaurant Supervisor] As a Restaurant General Manager at Shake Shack, you'll: Be responsible for leading and driving the daily operations of assigned Shake Shack location; Oversee the kitchen and dining room to ensure a positive guest experience; Lead the team an

We're hiring passionate restaurant leaders who are ready to grow, inspire, and make an impact.Whether you're a Manager, Kitchen Manager, or Assistant General Manager, you'll play a key role in delivering exceptional guest experiences, developing high-performing teams, and driving business success.We

Work closely with other managers to maintain service quality and smooth operations. Cooperate with other managers to improve efficiency and guest satisfaction.

Cava - JobID: 1885238 [Restaurant Manager] As a Guest Experience Manager at CAVA, you'll: Partner with the General Manager to support daily restaurant operations; Motivate and lead team members, uphold standards in the kitchen and dining room, and ensure a safe, positive environment for guests and t

Residential Program - Tysens Residence.Monday to Friday, 6:30am to 2:30pm.Organize and prepare meals for all consumers in the residence.Assist Residence Manager with ordering food and kitchen supplies.Maintain cleanliness and neatness of the residence.Ensures proper storage of food and household sup

Work with the chef or kitchen manager to close the kitchen properly at the end of each shift. Keep your station and kitchen areas clean, organized, and up to health code standards. Be ready to jump in and help wherever needed in the kitchen—teamwork is key.

Work closely with NAR’s commissary kitchen to ensure product consistency and quality. Strong grasp of prep systems, recipe scaling, and kitchen organization. NAR’s back-of-house — responsible for ensuring every sandwich, salad, and sauce that leaves the kitchen meets our gold stand

Assist in food preparation and cooking under the supervision of the kitchen manager or chef.Follow recipes and portion control guidelines to ensure consistency and quality.Handle and store food items in accordance with food safety standards.Maintain cleanliness and organization of the kitchen area,

The Capital Grille - 200 Park Ave [Kitchen Manager] As a Sous Chef at The Capital Grille, you'll: Support the Executive Chef in leading a team of culinary professionals that deliver high-quality, great tasting food; Ensure proper food safety and sanitation procedures and profitability; Contribute to

Company Description Initial hiring pay range (based on location, experience, etc.): $22.75 -23.50 / hour At Raising Cane’s Chicken Fingers® we serve only the best tasting and most craveable chicken finger meals. It’s our ONE LOVE®. Our Crew make it happen, our Culture makes it unique and the Community makes it all worthwhile. Every talented Crewmember in our Restaurant Support Office (RSO) is important to our success and a value to our rapidly growing Company. We all work with a sense of purpose and focus on our chicken finger meals, Customers, Crew, Communities and Company Culture. We are constantly striving to Raise The Bar. The future for Raising Cane’s is growth focused and we’re on the path to being one of the top 10 restaurant companies in the United States. Benefits offered for all Full-time Restaurant Managers: • Medical, Dental, Vision & Pharmacy Benefits, • Dependent Care & Healthcare Flexible Spending Account, • Pet Insurance, • 401(k) With Employer Match (age 21 & older), • Tuition Reimbursement, • Short-term & Long-term Disability, • Weekly Pay!*, • Competitive pay + monthly bonus, • Paid Time Off & Sick time, • 8 paid Holidays a year**, • Early closure for company events, • Casual Work Attire, • Perkspot Employee Discount Programs, • *Raising Cane's pays weekly, except in some states (e.g., California) where the company pays bi-weekly. Your Role at Raising Cane’s: The Restaurant Manager is responsible for supporting the Restaurant Leader in day-to-day operations of the restaurant and upholding Raising Cane’s standards and culture in shift management responsibilities of restaurant operations. The physical work environment includes working in a fast-paced kitchen environment (which requires extended periods of physical exertion, such as walking, standing, lifting and bending) and interacting with customers. It also includes both inside and outside work in varied temperatures, working with and around food products, common allergens, industrial equipment, commercial cleaning products that require the use of personal protective equipment and physical activities necessary to complete the responsibilities of the job. Your Impact and Responsibilities: • Purpose of the position:, • Ensures operations meet Raising Cane’s standards in all restaurant zones during a shift, • Acts as manager on duty and opens and closes the restaurant, • Manages cash handling and ensures accountability, • General to the role:, • Enforces Raising Cane’s policies and standards, • Executes shift management meeting Raising Cane’s operations and safety standards, • Uses required tools, forms and logs to support shift execution, document results and take corrective action when needed, • Directs crewmembers during a shift, • Provides exemplary customer service, • Utilizes reward and recognition program for the crewmembers in the restaurant, • Authorizes employee functions requiring manager approval (e.g. discounts, promotions, timeclock overrides, etc.), • Ensures cleanliness of the restaurant and ensures the facility is in good working order Requirements for Success: • Detail-oriented, organized and able to manage multiple priorities that may be constantly changing, • Self-driven, flexible, and highly energetic with strong written and verbal communication skills, • Able to work effectively and efficiently both independently and collaboratively, • Able to recognize problems, set goals, execute and convert plans into action to solve problems, • Knowledge and skills in staffing, scheduling, people and cost management, • Proficient in a variety of technology systems including Microsoft Office (Excel, Word and Outlook) and ability to learn and adapt to new systems quickly, • Able to work a variety of shifts including days, evenings and weekends and travel as needed for work-related functions and training, • Must complete all required Raising Cane’s company training programs, • 1+ years of restaurant or retail management experience, • Must be 18 years of age or older All your information will be kept confidential according to EEO guidelines. Terms of Use \n Privacy Policy \n Candidate Privacy Notice \n It is unlawful in Massachusetts to require or administer a lie detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability.

About the job Company Profile: At CAVA we make it deliciously simple to eat well and feel good every day. We are guided by a Mediterranean heritage thats been perfecting how to eat and live for four thousand years. We prioritize authenticity curiosity and the pursuit of excellence in everything we do. We are working towards something big together. We foster a culture built on five core values: • Generosity First Always: We lead with kindness. Our best work happens when we act in service of others., • Constant Curiosity: We are eager to learn grow and explore beyond the obvious., • Act with Agility: We welcome change; its the only constant. We embrace adjust adapt., • Passion for Positivity: We greet each day with warmth and possibility., • Collective Ambition: We have high aspirations that are achieved when we work together with a shared purpose. Concept Design Manager (Must submit work samples with application) Can you set up projects for success and ensure they are executed to high brand standards Are you enthusiastic about collaborating effectively with partners across an organization Do you have a passion for design and strive to make each project better than the last If this is you we want you to join our Team. CAVA is a rapidly expanding fast-casual restaurant and CPG brand focusing on fresh Mediterranean-inspired better-for-you cuisine. Born from our full-service restaurants our chef-driven fast-casual format is currently in states with further expansion ahead. We are looking for a Concept Design Manager to join the Development and Design Team at CAVA helping us reach new communities with each new location. This job description is not intended to be a comprehensive list of all the duties and responsibilities of the position and such duties and responsibilities may change without notice. What Youll Do: • Assist Director of Concepts and Standards Studio in performing coordinating and/or managing design activities during pre-lease and design phases for the national expansion of CAVA restaurants., • Create initial test fits and lease exhibits for prospective new restaurant sites., • Develop design concepts and refinements related to FFE with particular focus on millwork lighting and architectural integration., • Develop concept renderings and visuals for both full restaurant experiences as well as smaller-scale details., • Create compelling design presentations showcasing material palettes and finish, • Collaborate with internal partners to evaluate and enhance brand recognition and design standards., • Coordinate internal meetings with cross-functional stakeholders for final design approval., • Assist Director of Concepts and Standards Studio in reviewing Design Consultants project contracts scope of work and schedules. Review and ensure consultant deliverables are in accordance with design and brand standards., • Assist Department leadership with design presentations and R&D., • Identify opportunities for the use of new technology and materials., • Assist Department leadership in various brand initiatives that may include concept/schematic design interior and industrial design., • Review project due diligence reports in preparation for Project Kick-Off calls., • Coordinate with Utility Consultants during due diligence. Review site reports with Design/Engineering Consultants to provide scope of work assessments to project team., • Attend Project Kick-Off meetings with internal stakeholders and Consultants., • Review and coordinate Landlords scope of work with Design Consultants Construction Documents., • Assist Design Managers with design activities by various vendors during design phase including architect MEP engineer kitchen equipment vendor internal/external signage vendor(s) millwork fabricator etc., • Review design documents and specifications and facilitate various reviews by CAVA team members., • Facilitate Landlord approvals of CAVAs design as required., • Travel to restaurant sites in any CAVA markets and attend construction progress meetings as needed to ensure brand standards and project requirements are met., • Partner with Construction team to resolve on-site issues provide sketches and responses as necessary to Contractor RFIs., • Maintain detailed files for all projects in accordance with CAVA filing standards. The Qualifications: • 5 years post-collegiate experience designing hospitality/retail/restaurant projects., • 2 years of experience working for a company with a roll-out program (retail/restaurants/hospitality)., • 1 years of experience designing restaurant or similar foodservice projects with knowledge of health code requirements and restaurant infrastructure (HVAC and exhaust systems kitchen equipment etc.), • A compelling portfolio that showcases sample of work and final project execution, • Microsoft Office AutoCAD Bluebeam Photoshop and InDesign Sketchup/3D modeling proficient., • Strong visual communication and concepting skills with ability to create 2D and 3D images for presentations., • Strong knowledge of architectural drawings and shop drawings, • Hand sketching skills a plus., • Able to manage several projects and consultants simultaneously and work with multiple project stakeholders across the organization., • Strong communication and time management skills., • Knowledge of retail/restaurant/hospitality design industry be able to research trends design elements and best practices., • Positive attitude with team-driven mentality and detail-oriented approach., • Ability to travel up to 30% throughout CAVA markets. Physical Requirements: • Ability to maintain stationary position to be able to operate a computer and other office equipment, • Must be able to identify analyze and assess details, • For certain positions must be able to occasionally move or transport items up to 50 pounds, • Ability to communicate with others and exchange information accurately and effectively, • Constantly positions self and move about to support ordinary restaurant or food production support or office operations as applicable, • Ability to work in a constant state of alertness and in a safe manner What we offer: • Competitive salary plus bonus and long-term incentives*, • Early Wage Access!, • Unlimited PTO paid parental leave plus paid opportunities to give back to the community, • Health Dental Vision Telemedicine Pet Insurance plus more!, • 401k enrollment with CAVA contribution, • Company-paid STD LTD Life and AD&D coverage for salaried positions*, • Free CAVA food, • Casual work environment, • The opportunity to be on the ground floor of a rapidly growing brand, • All exempt and non exempt employees are eligible for benefits. Benefits are effective the 1st of the month following 30 days of service and you have until the day before the effective date to enroll. A new hire can enroll in our benefit program by selecting a link that is emailed directly to the new hire at their personal email address once hired., • Please note that visa sponsorship is not available., • The posting range is an all cash range. *Indicates qualifying eligible positions only CAVA Joining A culture not a concept As an equal opportunity employer CAVA considers applicants for all positions without regard to race color sex religion national origin disability age height weight marital status sexual orientation familial status genetic information or any other characteristic or protected classes as defined by federal state or local law. California applicants: Please visit our ___

Under the direction of the Food Service Manager or Cook, the kitchen assistant helps with food preparation, service, and storage. Operates the dishwasher and washes pots, pans, and other kitchen equipment. Able to operate commercial kitchen equipment.