Kitchen jobs in Jersey City, New Jersey - Page 3Create job alerts

Manage all aspects of kitchen operation and production.

Selected in NY Times top 100 last three years.Eyval Restaurant is currently hiring culinary team members.Seeking experienced, professional, enthusiastic, and dedicated individuals to join our team.We are a kind and generous kitchen, we practice our craft with respect, dignity for food, and

Come cook with Inga's expanding kitchen!.We are growing and looking for overachievers who want to work alongside other overachievers.Willingness to thrive in and promote a learning and positive atmosphere a must.Inga's is a busy neighborhood tavern and restaurant located in Brooklyn Heights.We're ha

Job DescriptionDescription: Blend Air Mechanical, has been serving Rockland County with expert plumbing, heating, and cooling since 1984. We are looking for a Full Time Senior Plumber for our Nanuet, NY location. This offers a competitive hourly rate + sign on bonus + benefits mentioned below. Blend Air Mechanical, is part of Encon Heating & AC company. Plumbing services, include, but not limited to: Kitchen Repairs, Bathroom Repairs, Gas Line Repairs, Waterline Repairs and Installations, Water Heater Repairs and Installations (Standard and Tankless), Tub Installation, Shower Installation, Toilet Installation, Faucet Installation, Leak Repairs, and Pool Heater Repairs. Apply today and grow with us! Specific Responsibilities: • Perform plumbing repairs and installations, including kitchens, bathrooms, gas lines, and waterlines., • Install and repair water heaters (standard and tankless)., • Handle tub, shower, toilet, and faucet installations., • Diagnose and repair leaks and plumbing issues., • Repair and maintain pool heating systems., • Ensure all work complies with local plumbing codes and safety standards., • Provide excellent customer service and communicate effectively with clients., • Maintain a clean and organized work area., • Accurately document work performed and report issues as needed., • Stay updated on industry best practices and new technologies. Requirements: Required Skills and Experience: • 5 years or more servicing plumbing equipment, • High School Diploma, • Ability to operate a computer and assigned software (including email), • Knowledge of normal safety practices pertaining to the trade., • Exceptional customer service skills, • Professional attitude with strong interpersonal skills, self-motivated, flexible and team player, • Good communication skills; written and verbal, • Positive attitude with good organizational skills. Ability to organize and prioritize tasks Eligibility Requirements: • Valid drivers license., • Employment/education will be verified., • Applicants must be currently authorized to work in the United States on a full-time basis, • Blend Air is a drug free workplace and requires post-offer pre-employment drug testing. Physical Requirements: • Ability to lift and carry up to 50 lbs regularly and up to 100 lbs occasionally., • Frequent standing, bending, kneeling, and climbing., • Ability to work in confined spaces and at various heights., • Comfortable working in varying temperatures and weather conditions., • Manual dexterity to handle tools and small parts., • Ability to operate power tools and heavy equipment safely., • Strong hand-eye coordination and balance., • Quarterly discretionary bonus, • Company Van + Gas for eligible technicians, • Career Growth Opportunities;, • Paid Training;, • Medical, Dental, and Vision Insurance;, • Health Savings Account (HSA); Health Flexible Spending Account (FSA); Dependent Care Flexible Spending Account (DFSA);, • 401K Savings Plan, • Life/AD&D Insurance (company provided as well as voluntary coverage available);, • Voluntary Short and Long-Term Disability;, • Employee Assistance Program;, • Paid Time Off, • Sick Time Off, • Accident Plan Insurance; Critical Illness CT LIC # HTG-0386317-S1 Putnam NY LIC# 31097 Westchester NY LIC # WC-33774-H21 MEC # 1093 AA/EOE #EN PI3f95cfdf5e95-25405-39163954

Job Description DNB Renovations is looking for a skilled, fully insured, and licensed General Contractor to work for us as subcontractor for projects in Manhattan. You need experience in construction. Please do not contact us if you don't have General Contractor License and Insurance Job tasks include bathroom, kitchen, and full remodel. Doing safe and high-quality work, meeting deadlines, and communicating well. We offer good pay and volume of many projects that will keep you busy. If interested, contact us at 646-349-3030 and with the subject "Subcontractor Application - [Your Name]". DNB Renovations welcomes all applicants. Please do not contact us if you don't have General Contractor License and Insurance Please do not contact us if you don't have General Contractor License and Insurance Please do not contact us if you don't have General Contractor License and Insurance Please do not contact us if you don't have General Contractor License and Insurance Company DescriptionDNB is a leading design and build company specializing in high-end renovations. With a reputation for quality craftsmanship and innovative design, we transform spaces through exceptional construction projects. We are seeking a dedicated and motivated Sales Manager to join our team.DNB is a leading design and build company specializing in high-end renovations. With a reputation for quality craftsmanship and innovative design, we transform spaces through exceptional construction projects. We are seeking a dedicated and motivated Sales Manager to join our team.

Line Cook duties and responsibilities .A Line Cook prepares food using recipes and menu items created by the Head Chef and helps keep the kitchen running smoothly.Some of their key duties and responsibilities include:.Assisting with stocking and setting up the kitchen stations.Preparing food i

Responsible for kitchen logistics when chef is absent or assisting chef when he is present (specific examples: scheduling, payroll, menu descriptions).Assist with staff food training and the generation of the necessary training materials (creating recipes other can follow,scheduling tastings to keep

Our establishment has been open for over 17 years, spanning multiple locations in New York, Los Angeles, and Miami.Here we have expanded our New York locations to Nomad as well.We have a prestigious craft cocktail program- locally sourcing all of our carefully curated ingredients.This particular loc

The Executive Chef supervises a staff of 30+ employees including: Chef Boulanger, Chef Charcutier, delivery drivers and all back-of-house staff. Conduct monthly sanitation inspection with Sous Chef and other Prep Kitchen Chefs. The Executive Chef must work in close partnership and maintain strong co

This is an opportunity for a chef to help create a food program and kitchen from the ground up, helping to define our menu from the beginning.

Michelin starred (2022, 2023, 2024, 2025) Korean Hand Roll fine-dining restaurant in Hell's Kitchen that incorporates traditional Korean flavors and globally inspired culinary techniques to compact them in a form of an open-faced hand-roll. Able to work in a open-kitchen .

We’re building a small kitchen team and looking for a line cook who cares about food, pace, and precision.This is a hands on position for someone who takes pride in clean work and steady service.The focus of the role is execution.Cooking with consistency, maintaining standards, and keeping ser

We are a fast-growing cafe and kitchen concept in Brooklyn, combining grill, sushi, pizza, and desserts under one brand.We are looking for a Pizza Cook.Prepare and stretch pizza dough according to recipes.Assemble pizzas with correct toppings, portions, and presentations.Monitor baking times and tem

Persone NYC — Leaders in Hospitality RecruitmentNow Hiring: Kitchen Managers & Sous Chefs Across NYC. Kitchen Manager, Sous Chef, or Pastry Leader.

Partner with the kitchen staff to ensure proper food presentation and timely preparation.

High end Japanese fusion restaurant is looking for hands on, talented and energetic Sous chef to lead our Hot Kitchen experienced team. Assist Chef with creating and crafting monthly specials.

The Sous Chef works closely with the Chef de Cuisine and Executive Chef to maintain the highest quality and standards in the daily operations of kitchen. The Sous Chef will be in charge of holding the BOH team accountable to consistent feedback and career development&nb

DIN TAI FUNG RESTAURANTS LOCATION: 1633 Broadway, New York, NY 10019 (Paramount Plaza) SALARY RANGE FOR GENERAL MANAGER: $185,000 - $220,000 annual base salary, plus eligibility for the annual incentive plan based on individual and company performance. The base salary or hourly wage range for this role will vary based on multiple factors, including but not limited to prior experience, relevant expertise, current business needs, and market factors. Range is not inclusive of potential bonus or benefits. Your recruiter can share more information about the salary range and other factors during the hiring process. BENEFITS FOR GENERAL MANAGER: • Competitive Pay & Benefits, • Employer Contribution for individuals and eligible dependents' medical insurance, • Dental, Vision, and Life Insurance, • Health Savings Account (HSA), • Commuter Spending Accounts, • 401(k) Plan with company match, • Employee Assistance Program, • Discounts through BenefitHub, • Employee Meal Discounts The General Manager is the co-leader of the restaurant, working in partnership with the Executive Kitchen Manager to ensure overall success. They take full ownership of front-of-house operations, leading service excellence, managing inventory, controlling costs, and ensuring efficient labor planning. With a strong focus on team development, financial performance, and operational efficiency, they play a critical role in driving the restaurant’s culture and success. JOB RESPONSIBILITIES: • Oversees all aspects of front of house operations to ensure service excellence. Responsible for maintaining brand standards and smooth day-to-day execution. Ensures a consistent brand experience in the restaurant environment., • Leads by example, fostering a positive work ethic and professional environment. Builds team capability through hiring, training, coaching, and motivating staff to align with company goals., • Sets clear performance objectives for team members and holds them accountable through consistent evaluation and corrective action when needed. Communicates business strategies and goals clearly to team members, aligning them with the broader company mission. Maintains transparency with leadership through reporting and participation in meetings., • Manages departmental budgets, understands financial reports, monitors profitability, and ensures compliance with accounting procedures and budget goals. Drives initiatives to boost sales and improve profitability, including setting goals and managing control systems., • Develops and maintains effective schedules to meet business needs and labor budgets. Ensures proper staffing levels by identifying headcount needs and selecting qualified team members and creating a strong leadership bench., • 3+ years of management experience in a high-volume, full-service restaurant., • Strong knowledge of brand standards, steps of service, and front of house operations., • Proven leadership skills with experience hiring, training, and developing service-driven teams., • Ability to manage budgets and interpret financial statements (e.g., labor cost, P&L)., • Effective communication and organizational skills, with the ability to collaborate cross-functionally., • Ability to stand for long periods of time., • Ability to lift 20+ lbs. This job description in no way states or implies that these are the only duties to be performed by the employee occupying the position. Employees will be required to perform any other job-related duties assigned by their supervisor. Din Tai Fung is an E-Verify and Equal Opportunity Employer and complies with the Fair Chance Initiative. Din Tai Fung is an Equal Employment Opportunity Employer – M/F/D/V. We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. As part of our hiring process, Din Tai Fung uses E-Verify to confirm employment eligibility for all newly hired employees. E-Verify is an internet-based system that allows employers to compare information from an employee's Form I-9 to the U.S. Department of Homeland Security and Social Security Administration records. This verification confirms an employee’s eligibility to work in the United States. Din Tai Fung complies fully with all Equal Employment Opportunity laws, ensuring no discrimination based on national origin or citizenship status. Din Tai Fung is committed to employing only individuals who are authorized to work in the United States and who comply with applicable immigration and employment law. As a condition of employment, every individual must provide satisfactory evidence of their identity and legal authority to work in the United States. If the employee cannot verify their right to work in the United States within the time permitted by laws, the Company will be required to terminate their employment immediately. To learn more about E-Verify, please visit: .

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 serviceware 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 (based on experience), • 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 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. 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.

Hotel AKA NoMad is seeking a talented Food & Beverage Manager to join our team. The F&B Manager will plan and manage the Restaurant and other food and beverage outlets as appropriate in order to achieve customer satisfaction, quality service, compliance with corporate/franchise policies and procedures and federal, state and local regulations while meeting/exceeding financial goals. This role requires a hands-on leader with a keen eye for detail and a passion for the hospitality industry. Demonstrates knowledge and proficiency of all applicable food and beverage laws and regulations. Need to be able to develop and implements a business plan for all food and beverage operations, ensuring that standards are maintained, and financial goals met Team Member Responsibilities: • Manages the Food and Beverage department, • Ensures managers supervise line staff. Manages all day-to-day operations of the outlets. Understands employee positions enough to be able to perform duties in employees' absence., • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example., • Responsible for and oversees culinary, restaurant, beverage, events and mini bar operations., • Responds quickly and proactively to employee's concerns., • Provides a learning atmosphere with a focus on continuous improvement., • Provides proactive coaching and counseling to team members., • Encourages and builds mutual trust, respect, and cooperation among team members., • Monitors and maintains the productivity level of employees., • Provides the leadership, vision and direction needed to bring together and prioritize the departmental goals in an efficient and effective manner., • Provides hands-on support in all Food & Beverage operations as needed, including covering kitchen line and cook responsibilities during staffing shortages, peak business periods, or operational emergencies. Finance and Revenue management · Oversee and manage all budgets for the food and beverage department. · Forecast future financial performance and plan accordingly. · Monitor and control food and beverage costs to maximize profitability. Implement cost-saving measures without compromising quality. · Analyze sales data to identify trends and opportunities for increasing revenue. Develop pricing strategies to optimize sales and profitability. · Oversee inventory levels to ensure adequate supply while minimizing waste. Conduct monthly inventory audits and manage supplier relationships. · Prepare and present financial reports to senior management for Weekly and Monthly reporting. Conduct regular profit and loss (P&L) analysis to assess financial health. Ensuring Exceptional Customer Service • Provides excellent customer service., • Responds quickly and proactively to guest's concerns and attends to all guest recovery needs., • Understands AKA brand's service culture., • Drives alignment of all employees, team leaders and managers to the brand's service culture., • Sets service expectations for all guests internally and externally., • Takes ownership of a guest complaint/problem until it is resolved, or it has been addressed by the appropriate manager or employee., • Provides services that are exceed guest expectations to ensure customer satisfaction and retention., • Ensuring a high level of service by consistently communicating and assisting team members of the importance of understand guest needs, providing guidance, feedback, and individual coaching when needed., • Serves as a role model for the F& B department, leading by example by demonstrating appropriate service levels of behavior., • Manages day-to-day operations, drives quality, and verifies standards are meeting set expectations of customers on a daily basis. Managing and Conducting Human Resource Activities • Provides guidance and direction to the team, including setting performance standards and monitoring results & performance., • Conducts performance reviews in a timely manner., • Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills., • Identifies the educational needs for leaders, develops formal educational, training programs, classes. Has the ability and skill set to be able to conduct training when required., • Develops action plans when deemed necessary in-order to address service needs, expand on strengths based on employee engagement and guest satisfaction results. Experience, Skills and Knowledge: • Minimum of five years of employment in a related/similar Food & Beverage management position., • Hotel Food & Beverage experience preferred., • Familiar with Micros Symphony POS systems., • Must have certified food handlers’ certificate or card., • Knowledge of Food & Beverage hotel operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning., • Ability to work effectively under time constraints and deadlines., • Command of the English language both written and verbal Pay: $70,000.00 - $78,000.00 per year Franklin Hospitality Management LLC is an Equal Opportunity Employer and values diversity in the workplace. We make employment decisions based on qualifications, merit, and business needs. All qualified applicants will receive consideration without regard to race, color, religion, sex (including sexual orientation and gender identity), national origin, age, disability, genetic information, veteran status, or any other status protected under federal, state, or local law.

Tao Group Hospitality offers competitive benefits for all full-time team members such as: • Medical, Dental, and Vision Coverage, • 401(k) Retirement Program with Employer Match, • Life and Disability Insurance Plans, • Ancillary Insurance Plans, • Employee Assistance Program, • Fertility & Family Forming Support and Resources, • Pet Insurance, • Employee Discounts, • TAO Savings Marketplace, • Time off and much more! The role of the Pastry Chef will be responsible for planning, organizing, and maintaining the activities of the Pastry Department in the venue to maintain the highest standards of food quality, cost control, and consistency. Create a broad range of baked goods per menu. Develop new ideas to generate revenue. ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO: • Lead the team in their daily responsibilities; ensure all items are ready for service, • Maintain Company standards while creating desserts, • Create baked goods based on menu specifications, • Develop creative ideas to generate revenue, • Develop and implement operating standards for the Pastry Department, • Organize and maintain pastry department documents including station checklists, dessert inventories, recipe book, and Food Bible, • Implement operating standards for the Pastry Department, • Communicate effectively, both verbally and in writing, to provide clear direction to the pastry team, • Communicate with pastry team and new hires on the expectations of the kitchen, food bibles, recipes, quality, and presentation required of each dish, • Assign and instruct pastry team in details of work; observe performance and encourage improvement where necessary, • Recognize and perform hiring, disciplining, coaching, and providing training to the staff., • Communicate with Team Members using a positive and clear speaking voice; listen to and understand requests; respond with appropriate actions and provide accurate information, • Interact with other department personnel and restaurant staff as needed, • Manage inventory, ensuring proper inventory levels are maintained for smooth restaurant operations, • Make decisions and take actions based on previous experience and good judgment, sometimes revising procedures to accommodate unusual situations, • Ensure health and safety laws are followed always and that sanitary conditions are maintained at the highest levels per the requirements of the Department of Health, the Department of Buildings, and OSHA, • Report to the Executive Chef and/or Executive Pastry Chef any maintenance or repairs needed, • Prevent the spoiling and contamination of foods by enforcing proper sanitation practices and ensuring compliance with policy and health regulations, • Inspect delivery of food to ensure the highest level of quality, • Make menu recommendations to the Executive Chef and/or Executive Pastry Chef for future menu development, holidays, special events, and promotions, • Attend mandatory meetings, including staff meetings, pastry team meetings, and meetings with the Executive Chef and/or Executive Pastry Chef, • Keep work area clean and organized, • Demonstrate positive leadership characteristics, inspiring Team Members to meet and exceed standards, • Maximize restaurant profitability, implementing effective controls of departmental processes and prime (food & labor) costs, • Maintain compliance with Company’s policies and procedures, as well as city, state, and federal laws, • Assist and/ or complete additional tasks as assigned TRAINING REQUIREMENTS: • Tao Group Hospitality in-venue pastry training EDUCATION/WORKING KNOWLEDGE: • Minimum of three years of pastry experience in a fine dining environment, • Experience in a high-volume culinary operation preferred, • Two-year college degree in Culinary or Pastry Arts from an accredited institution (or equivalent) SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE: The work environment characteristics and/or physical demands described here are representative of those a team memberencounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions Ability to write and verbally communicate • Must be able to move quickly, • Must be able to push and lift up to 75 lbs, • Must be able to stand for extended periods of time, • Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume, • Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working Environment, • Exposure to hot kitchen elements or cleaning materials, • Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment, • May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required, • Maintain a professional, neat, and well-groomed appearance adhering to Company standards, • Must be effective as part of a team; ability to interact with internal and external customers, managers, and coworkers in a professional, courteous manner, • Ability to maintain confidentiality, • Ability to handle a fast-paced, busy, and somewhat stressful environment

About Cipriani Cipriani is a global leader in luxury hospitality, renowned for timeless elegance, exceptional cuisine, and impeccable service. From iconic restaurants to private members clubs and event spaces, our culinary program reflects a legacy of simplicity, quality, and consistency. We are seeking an Executive Chef who will uphold these standards while bringing leadership, creativity, and operational excellence to our kitchen. Position Purpose The Executive Chef is responsible for the overall leadership and success of the kitchen. This role oversees culinary operations, menu development, financial performance, and team leadership, ensuring every dish reflects Cipriani’s standards of excellence, consistency, and presentation. This is a hands-on leadership role requiring a strong presence in daily operations, a commitment to quality, and the ability to inspire and develop a high-performing culinary team. ESSENTIAL FUNCTIONS AND DUTIES: Culinary Leadership • Design and develop menus in alignment with Cipriani culinary standards, • Ensure consistency, freshness, quality, and presentation of all dishes, • Lead seasonal menu updates and specialty offerings, • Direct daily kitchen workflow and coordinate cooks’ tasks, • Ensure smooth, timely execution of service across all meal periods, • Oversee food production for restaurant service, private events, and special functions, • Enforce strict hygiene, sanitation, and food safety standards, • Ensure compliance with all local health department regulations, • Manage kitchen budgets, food cost, and labor cost targets, • Oversee purchasing, inventory control, and waste management, • Monitor cost efficiency while maintaining product quality, • Hire, train, and mentor culinary team members, • Set and maintain high performance and professionalism standards, • Foster a culture of teamwork, accountability, and continuous improvement, • Partner with front-of-house leadership to ensure seamless guest experiences, • Address and resolve guest feedback related to food quality in a professional manner KNOWLEDGE, EXPERIENCE AND SKILLS: Experience & Education • 5+ years of experience in a senior culinary leadership role, • Formal culinary training preferred, • Expertise in BOH systems, ordering, and inventory management, • Strong understanding of food cost control and kitchen financial performance, • Strong leadership and team development abilities, • Excellent communication and organizational skills, • Ability to perform under pressure in a fast-paced environment, • Detail-oriented with a passion for quality and consistency PHYSICAL ACTIVITIES AND REQUIREMENTS OF THIS POSITION: • Ability to stand, walk, and move around for extended periods, particularly during client meetings, presentations, and networking events., • Lift and carry promotional materials, sales collateral, and equipment weighing up to 40 pounds, as needed for presentations and demonstrations., • Visual acuity and depth perception to read and interpret documents, analyze data, and navigate sales materials effectively., • Ability to adapt to various work environments, including office settings, client sites, and remote locations, while maintaining focus and productivity., • Flexibility to work occasional evenings, weekends, and holidays as needed to accommodate client schedules and business demands. INTENT AND FUNCTION OF JOB DESCRIPTIONS All descriptions have been reviewed to ensure that only essential functions and basic duties have been included. Peripheral tasks, only incidentally related to each position, have been excluded. Requirements, skills, and abilities included have been determined to be the minimal standards required to successfully perform the positions. In no instance, however, should the duties, responsibilities, and requirements delineated be interpreted as all-inclusive. Additional functions and requirements may be assigned by supervisors as deemed appropriate. Job descriptions are not intended as and do not create employment contracts. The organization maintains its status as an at-will employer. Cipriani is an equal opportunity employer.

POSITION PURPOSE: We are seeking a skilled and passionate individual to join our kitchen team as a Line Cook. The ideal candidate will have experience working in a fast-paced restaurant environment and possess strong culinary skills. This role requires attention to detail, the ability to work efficiently multi-tasking, and a commitment to maintaining high standards of food quality and presentation. ESSENTIAL FUNCTIONS AND DUTIES: • Prepare and cook menu items in accordance with recipes and established standards, ensuring consistency in taste and presentation., • Set up and stock workstations with necessary ingredients and cooking equipment, following food safety and sanitation guidelines., • Coordinate with the kitchen team to prioritize orders and ensure timely preparation and presentation of dishes to guests., • Monitor inventory levels and notify supervisors of any shortages or discrepancies, assisting with inventory management as needed., • Maintain cleanliness and organization of the kitchen, including proper storage of food items, cleaning surfaces, and disposing of waste., • Follow proper food handling procedures to minimize the risk of contamination and ensure food safety at all times., • Collaborate with kitchen staff to develop and refine recipes, as well as contribute ideas for menu improvements or seasonal specials., • Adhere to all health and safety regulations, including proper handling of kitchen equipment and adherence to temperature control guidelines., • Assist with receiving and inspecting deliveries of food and supplies, ensuring quality and freshness upon arrival., • Support a positive and productive work environment by communicating effectively with coworkers and demonstrating teamwork and cooperation. KNOWLEDGE, EXPERIENCE AND SKILLS • 2+ years of experience as a line cook or in a similar role, preferably in a high-volume restaurant or food service establishment., • Culinary training or degree from a recognized culinary school or institution preferred., • Strong knowledge of cooking techniques, culinary fundamentals, and food preparation methods., • Ability to work efficiently and in a fast-paced environment, while maintaining attention to detail and quality., • Familiarity with kitchen equipment and utensils, as well as the ability to operate them safely and effectively., • Excellent organizational skills and the ability to prioritize tasks to meet deadlines and guest satisfaction., • Flexibility to work a variety of shifts, including evenings, weekends, and holidays as required., • Commitment to cleanliness and sanitation standards, with a focus on maintaining a hygienic work environment., • Positive attitude, strong work ethic, and willingness to learn and grow as a culinary professional. PHYSICAL ACTIVITIES AND REQUIREMENTS OF THIS POSITION: • Ability to stand for extended periods and work in a fast-paced environment., • Endurance to withstand long hours of standing, walking, and repetitive motions., • Lift and carry heavy objects, such as boxes of ingredients or pots/pans, weighing up to 50 pounds., • Coordination to handle kitchen equipment, knives, and utensils safely and effectively., • Flexibility to bend, stoop, reach, and perform tasks at various heights within the kitchen workspace., • Ability to work in close proximity to others and collaborate effectively with team members during service., • Adherence to proper lifting techniques and ergonomics to prevent strain or injury while performing job duties. INTENT AND FUNCTION OF JOB DESCRIPTIONS All descriptions have been reviewed to ensure that only essential functions and basic duties have been included. Peripheral tasks, only incidentally related to each position, have been excluded. Requirements, skills, and abilities included have been determined to be the minimal standards required to successfully perform the positions. In no instance, however, should the duties, responsibilities, and requirements delineated be interpreted as all-inclusive. Additional functions and requirements may be assigned by supervisors as deemed appropriate. Job descriptions are not intended as and do not create employment contracts. The organization maintains its status as an at-will employer. Cipriani is an equal opportunity employer.

Demonstrated experience directing subordinate managers to maintain quality and service levels in your absence. Grand Banks is seeking a Kitchen Manager with upscale, high-volume restaurant experience to join the Crew! An unparalleled opportunity to work closely with nationally-acclaimed culinary dir

Mult-Unit Executive Chef – Upscale Restaurant Group $120,000 - $130,000 + Bonus Join this renowned restaurant group as the Executive Chef, responsible for leading multi-unit culinary operations and driving performance across an expanding portfolio, with excellent compensation, benefits, and long-term growth opportunity. COMPANY: • Known for delivering exceptional guest experiences through creativity, attention to detail, and a commitment to excellence, • Combines innovative concepts, elevated design, and outstanding service across 3 distinct concepts BENEFITS & FEATURES: • Medical insurance paid 100%, • Dental and Vision insurance, • 401k with company match, • 2 weeks of vacation, 3 weeks after 2+ years, • Company holidays, • Dining discounts YOUR ROLE WITH THE COMPANY: The Executive Chef oversees all back-of-house operations of multiple locations. Your responsibilities will include: • Oversee culinary operations across multiple locations, ensuring consistency, quality, and brand integrity at every unit, • Protect and refine the culinary identity while thoughtfully evolving menus to support growth and market expansion, • Standardize kitchen systems, recipes, training protocols, and operational procedures to ensure scalable excellence, • Partner closely with Operations leadership to build a replicable, performance-driven playbook for current and future openings, • Lead, mentor, and develop Chef de Cuisines, building strong strength to support expansion initiatives, • Drive financial performance across all units, leveraging procurement strategy, cost control, and margin optimization, • Operate at an enterprise level, balancing culinary vision with business strategy to support sustained national growth, • Local travel (up to 25%) required to provide on-site leadership and operational support across units BACKGROUND PROFILE: • 5+ years of experience as an Executive Chef or Chef de Cuisine overseeing multiple locations with combined annual revenues exceeding $12M+ in upscale or fine dining environments, • Demonstrated success standardizing systems, recipes, and operational procedures across units, • Strong financial acumen, including cost control, procurement strategy, labor management, and margin optimization, • Collaborative leadership style with the ability to partner effectively with Operations and corporate leadership, • Experience supporting new restaurant openings and expansion initiatives strongly preferred EOE – EQUAL OPPORTUNITY EMPLOYER

POSITION PURPOSE: We are seeking a hospitality focused and organized individual to join our team as a Sous Chef. Is responsible for assisting the Executive Chef in managing kitchen operations, ensuring food quality, and maintaining a clean and efficient work environment. This role involves supervising kitchen staff, overseeing food preparation, and contributing to menu development to ensure an exceptional dining experience. ESSENTIAL FUNCTIONS AND DUTIES: • Oversee daily kitchen operations and ensure efficient workflow., • Supervise food preparation to ensure quality, consistency, and presentation meet company standards., • Assist in hiring, training, and mentoring kitchen staff., • Schedule and manage kitchen staff to ensure adequate coverage during service hours., • Ensure compliance with all health, safety, and sanitation regulations., • Maintain cleanliness and organization of the kitchen, including food storage and prep areas., • Monitor food costs and control waste to meet budgetary goals., • Assist in maintaining accurate records of expenses, food usage, and inventory., • Strive to exceed guest expectations by delivering consistently exceptional culinary experiences. KNOWLEDGE, EXPIERENCE AND SKILLS • 4+ years of experience in a professional kitchen, with a focus in fine dining., • Excellent facilitation, presentation, and communication skills., • Strong understanding of various cooking methods, ingredients, and kitchen equipment., • Proficiency in food safety practices and kitchen sanitation standards. PHYSICAL ACTIVITIES AND REQUIREMENTS OF THIS POSITION: • Ability to stand for extended periods and work in a high-temperature environment., • Flexibility to work evenings, weekends, and holidays as required., • Capability to lift and carry items up to 50 pounds. INTENT AND FUNCTION OF JOB DESCRIPTIONS All descriptions have been reviewed to ensure that only essential functions and basic duties have been included. Peripheral tasks, only incidentally related to each position, have been excluded. Requirements, skills, and abilities included have been determined to be the minimal standards required to successfully perform the positions. In no instance, however, should the duties, responsibilities, and requirements delineated be interpreted as all-inclusive. Additional functions and requirements may be assigned by supervisors as deemed appropriate. Job descriptions are not intended as and do not create employment contracts. The organization maintains its status as an at-will employer. Cipriani is an equal opportunity employer.

As a Line Cook, you have a strong passion for food, technique, and an eagerness to learn more, which comes with the opportunity to build on your skills and grow as a leader in the kitchen.

Job Title: Cook Location: NYC, NY 10065 Shift: Candidate needs to be available 7 days a week on flexible AM or PM shifts (6 am - 2 pm or 1 pm to 9 pm) Job Summary: Under supervision, prepares high-quality foods for patients, employees, hospital visitors, and special functions in accordance with standardized recipes. Ensures that food is "batch cooked" in sufficient amounts per production sheets to meet service schedules. Food Preparation: • Cooks assigned menu items and special orders. Performance Expectations: • Cooks assigned food items per recipes, production sheet specifications, and department guidelines., • Rotates food (i.e., uses oldest items first), assures food is cooked properly (e.g., right temperature, not raw, not greasy, not burnt), and is garnished attractively., • Employs the "batch cook preparation method" (i.e., batches specified for each item to ensure freshness, food quality, consistency, timeliness, and attractive presentation) throughout the shift., • Places food in correct (i.e., proper size for type of food) pans for service; fills pans up to rim and places pans in warmers for pick up and distribution., • Weighs, measures, and labels food for distribution to designated areas according to production assignments., • Checks food for proper temperature (e.g., over 140 degrees for hot food and less than 40 degrees for cold food) before food leaves the work station., • Responds to last-minute and specialty items immediately., • Completes assigned advanced preparatory assignments from the production sheet by end of the shift., • Informs supervisor as soon as possible if prep assignment cannot be completed by the end of the shift., • Conducts showplace cooking demonstrations as assigned by Cook, Group Leader. Surveillance, Prevention, and Control of the Environment: • Follows established safety precautions and sanitation procedures. Performance Expectations: • Conducts temperature checks at designated intervals, completes documentation, reports substandard results to the Supervisor as per the Policies and Procedures Manual and the New York City and State Health Codes., • Operates and maintains equipment carefully and according to in-service training, manufacturer's manual, and Departmental Policies and Procedures Manual; reports mechanical failures or needed repairs to maintain equipment in good working conditions., • Posts wet floor signs promptly and reports potential hazards immediately., • Wipes up all spills (e.g., grease, liquids) immediately during meal preparation., • Returns all service equipment to its designated location according to the station checklist., • Wears appropriate uniforms/clothing, protective gear, gloves, etc., when handling food products as well as cleaning chemicals as per Department Policies and Procedures Manual and New York City and State Health Codes., • Cleans and sanitizes all equipment and work station according to the Department Policies and Procedures Manual and New York City and State Health Codes., • Uses clean and sanitized pots, utensils, and tools for the preparation of each new food product., • Stores food properly with labels, dates, rotates (FIFO), discards, and reports outdated products to the supervisor as per the Department Policies and Procedures Manual and New York City and State Health Codes., • Removes excess juice, fat, or grease before refrigerating. Checks with supervisor for possible use of food waste before disposing in the garbage (e.g., puts aside fat and vegetable trimmings for stock pot)., • Performs special scheduled cleaning assignments as assigned by supervisor., • Adheres to established lifting procedures (i.e., lifting with the knees, not the back)., • Uses proper cleaning solution for each task as per department guidelines. Required Skills & Experience: • Two (2)-four (4) years of kitchen/restaurant experience. Required Education OR Certification: • Certified Vocational Training in the Culinary Arts.

Restaurant Manager (PM) Salary: $80,000–$85,000 Location: NYC Benefits & Perks: Health, Dental, Vision, Paid Time Off, 401(k), Commuter Benefits, Dining Discounts An ultra-luxury client is seeking a polished and experienced Restaurant Manager (PM) to lead evening operations at their upscale Italian restaurant. This role oversees service in the restaurant, lounge, terraces, and private club, ensuring exceptional guest experiences and smooth daily close. Key Responsibilities: • Lead and close evening service across all dining outlets, • Train, schedule, and mentor front-of-house staff, • Maintain service standards and handle guest feedback professionally, • Coordinate with kitchen on guest preferences and special requests, • Assist with scheduling, payroll, reporting, and inventory, • Support implementation of new menus, events, and seasonal offerings, • Uphold brand standards and grooming guidelines, • Foster a positive, motivated, and guest-focused team environment Qualifications: • 2+ years in a luxury hospitality or fine dining setting, • Strong knowledge of food, wine, and spirits, • Professional communication skills; detail-oriented, • Evening/weekend availability (3 PM–1 AM), • NYC Food Handler's Certificate, TIPS, and ServSafe preferred

Tao Group Hospitality offers competitive benefits for all full-time team members such as: • Medical, Dental, and Vision Coverage, • 401(k) Retirement Program with Employer Match, • Life and Disability Insurance Plans, • Ancillary Insurance Plans, • Employee Assistance Program, • Fertility & Family Forming Support and Resources, • Pet Insurance, • Employee Discounts, • TAO Savings Marketplace, • Time off and much more! Responsible for supervising the daily activities of the heart-of-house operations and team members in accordance with department policies and procedures. Interacts with fellow team members, and supervisors in a polite and courteous manner to ensure gracious hospitality. ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO: • Ensures the needs of the guests are accommodated., • Ensures the general cleanliness of the heart-of-house, and the entire venue., • Participate in interviewing, hiring, and training new applicants and team member development of all subordinates., • Responsible for the scheduling of assigned departments (where applicable)., • Participates in growth opportunities and team member development of all heart-of-house team members., • Ensures safety, quality, and recipe accuracy., • Manage the execution of regular service, catering, take-out, delivery, and all in-venue/off-premise events., • Ensures Department of Health and company sanitation standards., • Ensures that the venue is compliant with all federal, state, and local laws and regulations; and company policies., • Coaches and develops heart-of-house team members by setting clear guidelines and expectations., • Responsible for all mechanical systems being in good working order and compliant with all federal, state, and local ordinances., • Ensures all team members are compliant with all heart-of-house standards and procedures., • Responsible for checking cover counts, BEOs, and/or Fire Sheets., • Ensures the preparation and delivery of menu-focus items to daily pre-service meetings., • Proficient with all operational systems, which include payroll, inventory, and purchasing., • Possesses in-depth knowledge of all recipes, and food menus and maintains station recipe books., • Organize, develop and produce new recipes for potential new menu items and specials., • Ensures the completion of all opening and closing procedures as prescribed by the company., • Ensures expediting standards., • Communicates clearly and concisely with all team members during service., • Practical knowledge of the job duties of all supervised team members., • Participates in overseeing the replacement or repair of all breakage, and damage to equipment or furniture., • Attends, leads, and participates in any training sessions, departmental meetings, or daily pre-shift meetings., • Learn by listening, observing other team members, and sharing knowledge while leading by example., • Portrays a positive and professional attitude., • Demonstrates knowledge of the venue, Tao Group Hospitality, its partners, and supporting hotel environments., • Works as part of a team and provides help and support to all fellow team members., • Assist and/ or complete additional tasks as assigned TRAINING REQUIREMENTS: • Tao Group Hospitality in-venue sous chef training EDUCATION/WORKING KNOWLEDGE: • Minimum 2-3 years of previous Culinary supervisory/management experience within a high-volume kitchen setting is essential., • Two-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience preferred., • Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required., • Must be organized, self-motivated, and proactive with strong attention to detail., • Proficient with computers (Microsoft Products), POS, and technology. SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE The work environment characteristics and/or physical demands described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions • Must have strong problem-solving skills, • Ability to work under pressure and meet deadlines, • Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume, • Excellent written and verbal communication skills required, • Must have good positive energy throughout the day, • Must be able to read the computer monitors and print legibly, • Must be able to bend, kneel, sit, and/or stand for extended periods of time, • Must be able to move quickly through work and set the pace in the office, • Must be able to push and lift up to 75 lbs., • Small to Medium office environment, • Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment, • 5-25% Local Travel (United States), • May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required, • Maintain a professional, neat, and well-groomed appearance adhering to Company standards, • Ability to maintain a high level of confidentiality, • Ability to handle a fast-paced, busy, and somewhat stressful environment, • Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner

Requirements : A minimum of 2-years' experience in varied kitchen positions including food preparation, line cook, fry cook and expediter along with at least 6-months experience in a similar capacity. Title Cook, PT About the Organization: Concern Housing is a non-profit agency committed to helping

Lincoln Medical and Mental Health Center is one of New York City’s premier acute care hospitals. Located in Downtown Bronx, Lincoln is a teaching hospital renowned for its Centers of Excellence, and a recognized industry leader in the implementation of state-of-the art medical technology and best practices. Our team of highly trained and caring medical professionals is dedicated to providing the highest quality health care that is safe, compassionate, culturally competent and patient-centered. Comprehensive services are offered in three major primary care areas: Medicine, Pediatrics, and Women’s Health in addition to more than eighty (80) specialty services. At Lincoln, the safety and comfort of our patients is our number one priority. At NYC Health + Hospitals, our mission is to deliver high quality care health services, without exception. Every employee takes a person-centered approach that exemplifies the ICARE values (Integrity, Compassion, Accountability, Respect, and Excellence) through empathic communication and partnerships between all persons. 9:00 A.M – 5:00 P.M 35 hours Weekly rotating Saturdays Purpose of Position: This class of positions encompasses work of varying degrees of difficulty and responsibility in the operation of a Dietary Department. All personnel perform related work. Under administrative direction, organizes, plans and directs the operation of the dietary service for an agency. Examples of Typical Tasks: At a more difficult and responsible level, performs the duties of Assignment Level I: 1. Makes nutritional assessments. Interviews clients and/or their families to obtain history of food habits and preferences. Explains diet to clients and/or their families and monitors reaction to diet., 2. Interprets laboratory, physical, and social data in medical records., 3. Monitors clients for and evaluates food/drug interactions. Consults physicians about appropriate menu modifications. Assists with preparation of nutritional analysis of general and therapeutic cycle menus., 4. Prepares client nutritional care plans., 5. Directs service of client diets. Generally interacts with food service managers in the preparation of food, as indicated by master menu, standard recipes and census requirements., 6. May inspect kitchen areas to ensure that proper standards are maintained in the preparation, cooking and serving of food, and checks the quality, quantity, appearance, temperature and palatability of food. May instruct and supervise staff working in kitchens, cafeterias, and dining rooms to ensure maintenance of premises and equipment in good sanitary condition., 7. Participates in testing new recipes and reports results for possible inclusion in department recipe manual., 8. Counsels clients and/or their families in the preparation of special therapeutic or modified diets at home., 9. Maintains records and writes reports., 10. Prepares nutritional assessments, nutritional care and discharge plans, and records nutritional data in medical records; documents follow-up plan of care in medical records., 11. Supervises the receipt, storage and distribution of food and other supplies., 12. Participates in nutritional training of field placement students., 13. Participates in rounds with patient health care team., 14. Directs service of patient diets. Instructs and supervises cooks and cook’s helpers in the preparation and distribution of food, as indicated by master menu, standard recipes and census and portion control requirements., 15. Maintains liaison with community organizations relating to nutrition education and/or information; may participate in nutritional community health fairs. At a more difficult and responsible level, also performs the duties of Assignment Level II: 1. Directs and supervises work of dietitians, dietetic technicians, food service supervisors, cooks and helpers in a unit of a dietetic department. Is responsible for personnel work schedules and performance ratings., 2. Participates in menus planning. Evaluates and adjusts master menus to assure nutritional adequacy of therapeutic diets. Consults with medical staff concerning food service and nutritional needs of clients., 3. Inspects assigned food service for compliance with accepted standards, departmental and/or other regulatory agencies’ policies related to food preparation, portion control, tray service, sanitation of work areas, use and care of equipment and supplies., 4. Inspects or supervises the inspection of all foods, supplies, and equipment upon receipt for compliance with specifications., 5. Prepares or assists with the preparation of estimates of food requirements and monthly requisitions, and may monitor expenditures., 6. Develops educational and training program for professional and auxiliary staff., 7. Maintains records and writes reports., 8. Provides nutritional counseling for outpatients., 9. Supervises and participates in the planning for patient’s nutritional care and education both in the hospital and the out-patient department., 10. Develops and directs the dietetic teaching program, in accordance with the New York State requirements; plans and conducts courses in diet therapy, nutrition and cookery, including laboratory sessions and practice work. In addition to performing the duties of Assignment Levels I and II at a more difficult and responsible level, as described above, performs the following: 1. Organizes, plans, and directs functions of the dietary service. Plans Dietitians’ schedules ensuring adequate coverage. Ensures their full compliance with prescribed clinical standards., 2. Plans staff orientation and in-service educational programs. Develops and coordinates ongoing quality assurance program. Implements performance indicators and pursues corrective remedies, to ensure strict adherence to established standards., 3. Ensures that the agency diet manual is prepared, revised and updated., 4. Plans and conducts staff meetings, to discuss issues pertinent to the agency’s clinical program., 5. Assists the Director in the review, planning, and updating of menus for the general population, as well as for therapeutic and religious diets., 6. In the absence of the director, assumes full responsibility., 7. Plans and/or supervises staff orientation, in-service educational programs, and client or family education. May develop and coordinate ongoing quality assurance program., 8. Reviews and modifies menu plans submitted by subordinate dietary staff., 9. Supervises the selection and inventory control of foods, supplies and equipment., 10. Conducts staff conferences and participates in the implementation of new and/or revised policies, procedures and regulations that are consistent with dietary practices established by the facility, State Health Code and/or other regulatory agencies., 11. Participates in the evaluation of the dietary service and preparation of audit by regulatory agencies., 12. Directs the issuance of food and supplies to various dietary units., 13. Evaluates and approves performance evaluations of subordinate staff., 14. Maintains records and writes reports. Qualification Requirements: For appointment to Assignment Level I 1. Baccalaureate degree from an accredited college or university, with a major in Dietetics or Foods and Nutrition in a program approved by the American Dietetic Association (ADA); or,, 2. Registration or eligibility for registration by the Commission on Dietetic Registration (CDR) as a Registered Dietitian or New York State Certification as a Dietitian-Nutritionist. For appointment to Assignment Level II 1. Registration or eligibility for registration by the CDR as a Registered Dietitian or New York State Certification as a Dietitian-Nutritionist. For appointment to Assignment Levels III and IV 1. Registration by the CDR as a Registered Dietitian or New York State Certification as a Dietitian-Nutritionist. Special Note for Dietitians assigned to Post-Acute Care (Long-Term Care) facility: Under the Medicare and Medicaid Programs, Reform of Requirements for Long-Term Care Facilities, as outlined in Section 483.60 of Title 42 of the Code of Federal Regulations all newly-hired Dietitians, Levels I-IV assigned to a Post-Acute Care (Long-Term Care) facility, are required to have New York State Certification, issued by the New York State Education Department (NYSED), as a Dietitian-Nutritionist at the time of hire. Dietitians, Levels I-IV hired prior to November 28, 2016, assigned to a Post-Acute Care (Long-Term Care) facility are required to obtain New York State Certification, issued by the NYSED, as a Dietitian-Nutritionist on or before November 28, 2021.

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, has working knowledge of Spanish, and has strong data competencies using Excel, Restaurant365, and other best-in-class food service software platforms. This position will balance field work (on-site quality assurance and quality control, supervision, check-ins with prep managers, etc.) and data analysis (production reports, cost/yield analysis, preparation forecasts, waste, etc.) The DCO will report to the Head of Operations and will directly supervise three Regional Prep Managers. This position works Monday-Friday on a 6am to 2pm schedule, working primarily in the field based out of the store locations. 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., • Strong experience with Restaurant365 or equivalent food service ERPs (i.e. MarginEdge, Netsuite, CaterEdge, OracleERP) for inventory management, recipe development, yield and cost analysis, etc., • Working capabilities in verbal Spanish., • Strong capabilities in Excel for culinary data analysis (product mix, sales, revenue, yield, cost, forecasting, recipe development, etc.), • Significant experience in multi-unit food service, institutional food service, and/or commissary kitchen operations., • Experience mentoring, training, teaching, and supervising culinary staff and providing effective, constructive feedback., • Availability for off-hours communication and troubleshooting as needed to support the prep teams., • Availability for occasional weekend shifts if needed to support the prep teams., • 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., • Able to work Monday-Friday on a 6am to 2pm schedule., • 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 $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 .

Part-time School Food Professional The International Leadership Charter High School is a high performing College-Preparatory high school dedicated to providing an exceptional secondary school education to first and second-generation students to graduate college ready. Our charter school implements an academically rigorous Regents and college-preparatory curriculum that elevates students’ intellectual capacity and provides a superior high school education. Our Charter High school is in the Top 1% of all High Schools in NYS, ranking among Best High Schools nationally and recipient of Bronze Award from U.S. News & World Report from 2013 through 2025. Position Summary The Part-time School Food Professional plays a critical role in supporting the daily lunch operations to ensure a safe, orderly, and positive dining experience for students. The Part-time School Food Professional prepares meals, supervises students during meal periods, reinforces school expectations, maintains cleanliness in the cafeteria/pantry, and assists with operational needs related to food service. Job Responsibilities: • Sets-up assigned station with appropriate items before meal service; checks for cleanliness before starting preparation of food., • Assembles prepared food on trays for scholars according to menu., • Preparing and heating food following DOH protocols., • Serves food at proper temperatures utilizing appropriate kitchen equipment., • Cleans kitchen, dining areas and pantry., • Washes, sanitizes and/or sterilizes dishes, working areas/surfaces, utensils and equipment., • Collects, transports and/or disposes of garbage and trash in designated containers; runs appropriate items through a sink utilizing appropriate cleaning and sanitizing agent(s)., • Maintaining compliance with sanitation guidelines., • Update menu board daily with breakfast and lunch being provided for the day., • Keep meal count by using a clicker for every meal a scholar has for compliance purposes., • Supervise students during assigned lunch periods to ensure safety and appropriate behavior., • Enforce school rules, expectations, and cafeteria procedures consistently and respectfully., • Monitor student movement to and from the cafeteria, hallways, and designated lunch areas., • Address minor behavioral concerns and report ongoing or serious issues to school administration., • Assist with organizing student entries and exit to ensure efficient lunch flow., • Help maintain orderly lunch lines and seating arrangements., • Encourage students to clean up after themselves and dispose of trash properly., • Report spills, hazards, or maintenance issues promptly to Operations Team., • Serve as a positive role model for students by demonstrating professionalism and respect., • Build positive relationships with students while maintaining appropriate boundaries., • Support the overall mission and culture of the school., • Ability to work effectively with students, families, school administrators, teachers and staff. Qualifications: Required: • High School Diploma or equivalent., • Ability to work effectively with adolescents in a school setting., • Ability to stand and move for extended periods., • Prior experience working in a charter school or cafeteria role., • Bilingual (English/Spanish) is a plus. Works Hours: 9:30AM – 3:30PM (Part-time) Salary: $30,000

About the Company Food52 is a next-generation cooking and home company, named one of the World's Most Innovative Companies by Fast Company, with a monthly reach of more than 25 million people. Food52 challenges the models of traditional media and retailers, combining content, commerce, and community around the belief that the kitchen is the heart of the home and that food is the center of a well-lived life. Food52 inspires, informs, and supports its engaged community with recipes, videos, podcasts, events, and a curated selection of well designed, high-quality products. About the Role We’re currently seeking a full-time Account Manager to join our growing Brand Partnership Team in our New York office. This position will join an agile and fast-paced cross-departmental team tasked with driving performance and market results for our brand partners across display, video, social, newsletter, and events. Key Responsibilities: • Key participant in RFP brainstorms; work in tandem with Brand Strategy and Sales lead to craft strategic media plans and pitch decks in a timely and detail-oriented manner, • Supporting an end-to-end presale process, with strong project management skills, • Compiling all marketing materials for all RFPs under $75k, • Partner with Brand Strategy on GTM materials, seasonal pitch decks, and tentpole moment materials, • Consult with cross-functional teams to ensure all aspects of plans are strategically met and can be executed, • Gathering all materials for client meetings, internal meetings, proactive outreach and client requests, • Entering all media plans into agency templates and ensuring IOs are thoroughly checked and signed. Handling any IO revisions with legal/tech teams, • Work in tandem with the Sales team on client correspondence throughout the pre-sale process and help communicate feedback to internal stakeholders. This includes but is not limited to; media plan revisions, specs, production timelines, benchmarks, required assets, etc., • Partner with Sales lead and Brand Strategy to transition sold campaigns with extreme detail to the Client Services Manager to ensure that no sold element slip through the cracks, • Accompanying AE to client meetings, lunches, dinners and events to develop strong client relationships, • Pulling industry articles on a weekly basis and evangelizing most relevant to Sales Team, • Thoroughly understand and contribute to the development of ad product offerings, pricing and packaging, and maintaining profitable margins based on COGs Qualifications and Requirements: • Minimum of 3-4 years’ experience in account management, media planning, or similar digital role, • Experience at a media publisher is a plus, • Extremely detailed and organized, • Excellent written and verbal communication skills, • Flexible and can deal effectively with changes in priorities or ambiguity, • Comfortable with a fast-paced, always-on, start-up environment, • Bachelor’s degree required, • Understanding of digital brand advertising, and branded content Success Metrics The success of this role revolves around the following attributes: • Collaborative: You get things done cross-functionally and believe it’s about the team, not the individual, • Entrepreneurial: You have a passion for content-driven advertising and are obsessed with innovating within the complex media landscape, • High-Energy: You’re infectiously optimistic and resilient, particularly in moments of change, • Analytical: You are a critical thinker who loves to tell compelling stories through data and campaign analytics, • Client-First: You love working with and delivering for clients whether that be campaign optimizations, post campaign analytics, ad server quality and tag management., • Meticulous: You’re detailed and thoughtful in your approach, understanding the little things can help drive the success of programs Compensation The compensation for this role is $85,000 to $100,000. The range provided is based on what we reasonably expect to pay for this job as of the time of posting. The actual salary offered will be determined based on multiple factors, including but not limited to the candidate’s relevant experience, job-related knowledge, skills, geographical location, and other job-related factors permitted by law. EEO Statement Food52 is proud to be an equal opportunity workplace, providing equal employment and advancement opportunities to all team members. We evaluate candidates without regard to race, color, religion, age, sex, sexual orientation, gender identity, national origin, disability, veteran status, or other protected characteristics as required by law and as a matter of our company values.

Sales Executive Phantom Home | Premium Home & Lifestyle Brand Phantom Home is seeking a driven, polished, and results-oriented Sales Executive to expand our retail, wholesale, and strategic partnership footprint. This role is ideal for a highly motivated sales professional who understands elevated branding, luxury positioning, and relationship-based selling. About Us Phantom Brands is a premium lifestyle brand specializing in beautifully designed home goods across kitchen, tabletop, storage, and décor. Our products are thoughtfully crafted with a refined aesthetic and are positioned within the high-end retail market. Position Overview The Sales Executive will be responsible for driving revenue growth through new account acquisition, nurturing existing relationships, and identifying strategic expansion opportunities across retail, boutique, and specialty markets. This individual must be confident presenting premium products, skilled at closing, and comfortable working in a fast-paced, detail-oriented brand environment. Key Responsibilities • Identify and secure new wholesale and retail accounts, • Develop and maintain strong relationships with buyers and decision-makers, • Present collections in a compelling, brand-aligned manner, • Meet and exceed monthly and quarterly sales targets, • Manage outreach, follow-ups, and pipeline reporting, • Collaborate with leadership on growth strategies and market expansion, • Represent the brand at trade shows, showrooms, and client meetings as neededQualifications, • 3+ years of experience in sales (home goods, lifestyle, luxury, or related industry preferred), • Proven track record of meeting or exceeding sales goals, • Strong communication and negotiation skills, • Highly organized and self-motivated, • Comfortable working both independently and collaboratively, • Experience with wholesale platforms and CRM systems is a plusWhat We’re Looking For, • A confident closer who thrives on performance, • Someone who understands premium positioning and brand integrity, • Polished, professional, and relationship-driven Performance-based incentives Opportunity for growth within a rapidly expanding premium brand

Williams Lea by RRD is a global business support services company with a strong legacy—over 200 years of experience delivering world-class business solutions. We specialize in delivering skilled administrative support, document production, presentation design, and marketing and communications services to leading companies around the world—especially within legal, financial, and professional services industries. We’re a people-powered organization. With a presence in North America, the UK, Europe, and Asia Pacific, we have thousands of employees globally, all working together to help our clients operate more efficiently and effectively. Whether it’s supporting law firms with critical document production or helping financial institutions manage high-volume print and digital communications, we’re the behind-the-scenes team making everything run smoothly. Job Description Schedule: Monday - Friday; 10:00am - 7:00pm The Facilities Associate is a member of the Williams Lea team delivering exceptional customer service at our client. Responsibilities include facilities, hospitality and receptionist and other general office duties as needed. Job duties (* denotes an “essential function”) • *Perform office moves and office set ups, • Maintain visitor offices, • Assist with installation of ergonomic keyboard trays and other office equipment, • Make minor furniture and office repairs, • *Assist with weekly inventory of office supplies, • *Assist with maintaining office supply inventory levels for client service areas, • Assist clients with hanging pictures and/or certificates, • Under supervision, work with Building Engineers to address issues relating to the office, • Assist with coordinating facility related vendor activity, • Maintain cleanliness and integrity of the client site by regular inspection of site (doors, furniture, floors and fixtures), • Empty shredding bins, • *Set up conference rooms, including audio/visual equipment, signage, food, beverages, utensils and ice, • *Clean up conference rooms after use and return property to vendors if necessary, • *Prepare coffee and other beverages in each kitchen in the morning, • *Keep kitchen and catering areas in order and clean, • *Under supervision, responsible for performing a weekly inventory of kitchen and catering supplies, • *Assist with maintaining inventory of kitchen and catering supplies, • *Maintain cleanliness and integrity of the client site by regular inspection of site, • *Communicate with supervisor/manager regarding client projects or deadline issues, • *Operate multiple line phone systems, • *Greet clients and visitors, • *Inform client or staff of visitor arrivals, • *Issue visitor badges, • Escort visitors to appropriate office, conference room or other area Qualifications • High School diploma or equivalent, • Minimum 6 months experience in legal, banking, or large corporate environment in facilities, property management, building operations, catering, hospitality or reception, • Proficient in both oral and written communication, • Ability to type with accuracy, • Must be able to read and follow written instructions, • Ability to make minor repairs and install office equipment, • Ability to handle sensitive and/or confidential materials as required, • Attention to detail with emphasis on accuracy and quality, • Committed to providing superior customer service, • Maintain a professional demeanor and appearance at all times, • Demonstrate social awareness and the ability to exhibit professionalism, • Ability to effectively prioritize and complete multiple tasks and/or projects on time, • Capable of working successfully in a team environment or alone, • Ability to work in a fast-paced environment, • Ability to handle multiple phone lines, • Can safely lift and move furniture and/or other objects, • Aptitude operating various power, hand tools and/or machinery, • Ability to use basic audio/visual equipment, • Must be able to practice Safe Food Handling procedures, • Capable of quickly learning and implementing new processes and/or procedures, • Support and help maintain effective client and vendor relationships, • Experience using Outlook, Office Suite and other office software, • Ability to lift up to 50 lbs. on a regular basis, • Ability to work overtime Additional Information The rate of pay for this role at the noted RRD location is $22.00 / hour. Typically, roles follow step progressions to a target rate or set increments over time. Depending on the role, in addition to the hourly rate of pay, the total compensation package may also include overtime, shift differential, call-in, and/or stand-by pay. RRD’s benefit offerings include medical, dental, and visioncoverage, paid time off, disability insurance, 401(k) with company match, life insurance and other voluntary supplemental insurance coverages, plus parental leave, adoption assistance, tuition assistance and employer/partner discounts. All employment offers are contingent upon the successful completion of both a pre-employment background and drug screen. RRD is an Equal Opportunity Employer, including disability/veterans

Shift Schedule: Tuesday- Saturday: 10:30AM-5:30PM Hours Per Week: 30 General Responsibilities: Under the supervision of the Program Director or designee, assists in the preparation, cooking and serving of meals while ensuring adherence to sanitary requirements set by the NYC Department of Health and Mental Hygiene, NYC Department for the Aging and JASA, as applicable. Specific Duties and Responsibilities: • Cleans and pans fresh food and packages cooked food., • Serves Congregate and/or Grab-and-Go meals to program participants, • Moves, unpacks and stores food and supplies. Receives and refrigerates all food items as soon as delivered., • Maintains order and cleanliness of food storage., • Manages food inventory., • In the absence of maintenance staff, may be responsible for cleaning the kitchen, dining room and/or bathrooms., • May be required to use knives and other kitchen utensils including but not limited to mechanical kitchen equipment (i.e. meat slicer)., • May assist in directing activities of volunteers., • High School Diploma or G.E.D. preferred., • Bilingual English/Spanish., • Must be available to participate in coverage of "Cooling Center Hours", “Make Up Days” or other necessary responses for older adult center members when ordered by City funders, which may require working extended hours during the week or weekends., • New staff are required to obtain a Food Handler’s License within the first 6 months of hire if they do not already have one., • Must be computer literate, including ability to learn and use program-specific software. PI282515754

You will supervise servers, bartenders, coat check, and door staff while working closely with the kitchen and event management teams. Maintain the highest standards of professionalism, timing, and guest satisfaction. Partner with the Banquet Manager on staffing needs, training programs, and post-eve

The Kitchen Manager oversees the expediting of all food from the kitchen. Conducting comprehensive training sessions for both managerial and subordinate staff in accordance with company training protocols. Consistently monitoring manager feedback logs on a daily basis to promptly identify and addres

Our policy includes positive attitudes, and only people who possess a love for the hospitality industry. REYNA Hospitality is looking for a Chef de Cuisine to lead the kitchen in the Union Square location.

Demonstrated experience directing lead line cooks and managers to maintain quality and service levels in your absence. Demonstrated experience directing subordinate managers to maintain quality and service levels in your absence . High Tide is seeking a Kitchen Manager with upscale, high-volume

As a Line Cook, you have a strong passion for food, technique, and an eagerness to learn more, which comes with the opportunity to build on your skills and grow as a leader in the kitchen. Line Cook position at a full-service restaurant, or similar experience. The responsibilities outlined above are

We are seeking a Head Cook / Pastry Lead to manage daily kitchen operations with a focus on.This role is ideal for a skilled, hands-on cook who loves.You will fully own the end-to-end product lifecycle.This includes recipe development,.Location: our kitchen is in Long Island City.Own recipe developm

Previous experience as a line cook or sushi cook in a restaurant environment; Asian or sushi concept preferred. The Sushi Line Cook is responsible for preparing high-quality Asian-inspired and sushi-focused dishes in a timely and efficient manner, ensuring the kitchen operates smoothly while meeting

As a General Manager, you’ll enjoy:. The General Manager is responsible for driving operational excellence and ensuring a superior guest experience through excellent hospitality and service. The General Manager partners with the kitchen management team to set, meet, and exceed the goals of the

The Sous Chef works closely with the Executive Chef to maintain the highest quality and standards in the daily operations of kitchen. The Sous Chef will be in charge of holding the BOH team accountable to consistent feedback and career development through their performance objectives. Ensure all tea

As a Line Cook, you have a strong passion for food, technique, and an eagerness to learn more, which comes with the opportunity to build on your skills and grow as a leader in the kitchen. Line Cook position at a full-service restaurant, or similar experience. Located at Manhattan West, this NYT Top