La jobs in États-Unis - Page 16

Job Description A global law firm based in New York, California (LA, SF, Palo Alto, Irvine) or Washington D.C. is searching for a Senior Financial Business Analyst who will be responsible for analyzing and visualizing business data to support decision-making across various departments of the firm. There is a strong emphasis on visual storytelling, presentation aesthetics, and data clarity to ensure insights resonate with senior leadership. This role reports to the Business Intelligence Manager. Responsibilities include: • Analyzing and interpreting complex data sets to generate actionable insights., • Developing and delivering regular and ad-hoc reports and analysis on key performance metrics (KPIs)., • Translating financial data into compelling visual narratives through clear, impactful charts, dashboards, and graphics., • Creating visually polished PowerPoint presentations that communicate complex financial concepts with precision and clarity., • Utilizing resources across the BI and Finance teams to efficiently prepare data and manage competing requests., • Working cross-functionally with different teams (e.g., legal, finance, marketing, HR) to understand data needs., • Exceptional critical thinking and problem-solving ability are required., • Should have the ability to view business issues in perspective, follow-up on projects/assignments and be able to prioritize and participate in multiple projects simultaneously., • BA/BS in Accounting, Finance, Economics, Business, or a related field is required., • 4+ years of related work experience is required; law firm experience is preferred., • Must be able to work with large volumes of data and possess advanced proficiency in Excel (i.e., formulas, macros, pivots, data manipulation)., • Advance proficiency in PowerPoint is required.

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

Job DescriptionWith over 59 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table – and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we’re all here for the same reason – to roll up our sleeves and create happiness through cooking and sharing good food. Position OverviewAs a Chef Instructor, Savory at Sur La Table, you are the in-store expert and advocate for all things savory cooking. You deliver #bestincenter service, a company-wide standard for excellence in service, by sharing specialized knowledge in culinary techniques, cooking fundamentals, and personalized instruction that supports all company initiatives. The Chef Instructor, Savory plays a key role in inspiring a love for cooking while driving sales of cookware, cutlery, and kitchen tools through hands-on savory classes and engaging culinary instruction. Key ResponsibilitiesCustomer Experience & Brand Representation· Represent Sur La Table’s brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty. · Deliver exceptional in-store culinary experiences focused on savory cooking classes that reflect Sur La Table’s passion for food, teaching, and high standards, while following provided recipes and game plans to ensure consistency and quality.· Communicate technical cooking concepts and savory techniques in a clear, encouraging, and approachable manner.· Maintains expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources.Sales & Business Performance· Drive sales by upholding kitchen standards, encouraging second class sign-ups through strong customer engagement, and promoting retail items used or featured in class.· Deliver class revenue goals by ensuring high enrollment, positive reviews, and guest return rates.· Consistently meet or exceed culinary program goals by delivering exceptional classes that drive customer engagement and sales. Performance is measured by key KPIs such as second-class sign-ups, retail culinary product sales, and guest feedback through Google reviews.Team Engagement & Store Support· Assist in setting up and breakdown of classes including organizing mise en place, prepping ingredients, and cleaning workstations.· Clean and sanitize dishes and equipment promptly to ensure smooth kitchen operations.· Assist with restocking, organizing, and maintaining kitchen supplies and tools to support overall store readiness.Operations & Compliance· Ensure compliance with food safety standards, local health codes, and sanitation regulations.· Properly handle all tools, ingredients, and kitchen equipment to maintain a safe and efficient work environment.· Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses.· May handle liquor, wine, and beer in compliance with state and location alcohol regulations, company policies, including enforcing age restrictions.· Ensure store safety and cleanliness, addressing any maintenance needs promptly.· Adhere to applicable wage and hour laws. Accurately records time worked according to SLT Policy.· Model and ensure consistent adherence to all Sur La Table policies and standard operating procedures (SOPs). Physical Requirements· Ability to communicate verbally and work cooperatively with associates and customers.· Ability to remain standing for up to 4 hours at a time.· Ability to move about the store directing class participants while selling to customers and retrieving merchandise from stockroom or sales floor.· The capability to accurately perceive and differentiate variations in intensity or quality of flavors or odors, or to identify specific tastes or scents using the tongue or nose.· Ability to grab, reach, push, pull, bend, stoop, kneel and crouch to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment.· Ability to use hands to seize, hold, grasp, turn, or otherwise to chop, whisk, slice, stir, juice and/or demonstrate other techniques.· Ability to lift and/or move merchandise weighing up to 50 lbs.· Ability to ascend/descend ladders to retrieve and/or move merchandise.· Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse to accomplish work.· Available to work between 12 and 16 hours per week, with a flexible schedule, including nights, weekends, and holidays. While this is the minimum availability, scheduled hours may differ based on business needs.· Regular and predictable attendance with the flexibility to adjust class assignments based on demand.· Ability to work in a variable kitchen environment included but not limited to open flames, hot surfaces, temperature variations, various food allergens both physical and airborne. Qualifications & Experience· Must be 21 years of age or older at the time of employment.· A degree in culinary arts is preferred; however, candidates with extensive culinary experience and demonstrated technical proficiency will be considered in lieu of formal education.· 1-2 years of kitchen operations experience.· Valid Food Manager Certification.· Excellent communication, problem-solving, and decision-making abilities.· Passion for community engagement and providing exceptional customer experiences.This job description represents a summary of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Responsibilities, tasks, and duties of the jobholder might differ from those outlined in the job description and other duties, as assigned, may be part of the job. This job description is not an employment agreement or contract. Sur La Table has the exclusive right to alter this job description at any time without notice. The CSC family of brands 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, provincial, state or local laws. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us. Washington state applicants only: If you believe that this job posting does not comply with applicable Washington state law, please notify us by sending an email to . 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. The CSC family of brands is committed to providing reasonable accommodations for qualified individuals with disabilities in our job application procedures. If you need assistance or an accommodation due to a disability, please contact . We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job DescriptionBenefits: • 401(k), • Flexible schedule We are seeking a detail-oriented Bookkeeper with grant accounting experience to join our non-profit team. In this role, you will maintain accurate financial records, manage grant-related expense allocations, and ensure compliance with both organizational policies and grant requirements. Working closely with the Executive Director, Director of Programs, and Accounting department, you will be responsible for tracking and categorizing expenses across multiple funding sources, preparing quarterly, mid-year, and annual financial reports for grantors, and maintaining our books in QuickBooks Online. The ideal candidate has strong experience with fund accounting, grant budget management, and a thorough understanding of best practices in nonprofit or grant-funded accounting. Responsibilities Financial Record Management • Enter and verify financial transactions in QuickBooks Online with accuracy and timeliness, • Maintain chart of accounts organized by funding sources and program activities, • Prepare monthly trial balances and reconciliationsGrant Accounting & Expense Allocation, • Allocate expenses accurately across multiple grants and funding sources, • Track and monitor grant budgets to ensure expenses align with approved budget categories, • Create and maintain expense allocation schedules for shared costs (personnel, administrative, facilities), • Ensure compliance with grant terms, conditions, and allowable cost requirements, • Collaborate with the Executive Director and Director of Programs to review grant expenditures and budget utilization, • Generate grant-specific financial reports for quarterly, mid-year, and annual reporting cycles, • Prepare financial narratives and budget-to-actual analyses for grantor submissions, • Support the Executive Director and Director of Programs in preparing comprehensive financial reports for fundersGeneral Accounting Functions, • Process accounts payable and accounts receivable, • Analyze budgets and variance reports, • Prepare and maintain financial documentation for audits, • Complete required tax forms and regulatory filingsQualifications Required: • Bachelor's degree in accounting, finance, or related field (or equivalent experience), • 2+ years of bookkeeping or accounting experience, preferably in nonprofit or grant-funded environment, • Proficiency in QuickBooks Online (experience with class tracking, projects, and multi-fund reporting), • Strong understanding of grant expense allocation and fund accounting principles, • Demonstrated experience preparing financial reports for external stakeholders and grantors, • Knowledge of generally accepted accounting principles (GAAP), • Advanced Microsoft Excel skills (pivot tables, VLOOKUP, financial modeling), • Excellent attention to detail and accuracy in financial record-keeping, • Strong organizational and time management abilities, with ability to meet quarterly and annual reporting deadlines, • Effective written and verbal communication skills for cross-departmental collaboration, • Ability to translate financial data into clear, accessible reports for non-financial audiencesPreferred:, • Experience with federal grants (OMB Uniform Guidance/2 CFR 200), • Familiarity with cost allocation methodologies and indirect cost rates, • Experience preparing financial reports for foundation or government grantors, • Knowledge of nonprofit accounting standards, • Previous experience supporting executive leadership with grant reporting