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Job Description Director of Institutional Giving Job Description Last Updated on September 4, 2025 About NYC Kids RISE NYC Kids RISE is a nonprofit organization working with the City of New York and the NYC Department of Education to manage the Save for College Program (the Program). Through the Program, eligible students enrolled in an NYC public school (including participating charter schools), starting in kindergarten, automatically receive a free NYC Scholarship Account with an initial allocation of $100 by NYC Kids RISE on their behalf, invested in a NY 529 Direct Plan, and opportunities to receive additional rewards over time. Their families can open and connect their own college savings account on their child’s behalf, and communities can contribute to groups of these NYC Scholarship Accounts as both a targeted and universal platform for community-driven asset- building in every neighborhood. This approach draws from a variety of best practices and disciplines across the fields of asset building, child savings accounts, financial empowerment, education, community wealth building, urban poverty, neighborhood effects and social capital research, collective impact, and more. Read more about NYC Kids RISE and the Save for College Program and listen to stories from partners who helped build the platform during its pilot phase from 2017 to 2022. You can also view recent articles in the New York Times, Fast Company, the Wall Street Journal, and the NYCHA Journal; and read more about NYC Kids RISE theory of change in a report by the Urban Institute. After a successful pilot phase in the communities of School District 30 in Queens, NYC Kids RISE Save for College Program expanded citywide during the 2021-2022 school year. This past 2024-2025 school year, more than 280,000 students participated in the Program, across more than 1,000 elementary schools, and have an NYC Scholarship Account for their educational futures. Director of Institutional Giving Following the recent hire of its first Chief of Development, NYC Kids RISE seeks its inaugural Director of Institutional Giving to help expand the organization’s base of support by actively writing grants and pursuing private foundation and corporate funding, and managing those institutional partnerships in support of the organization’s ambitious scaling goals. This position is a key player on a small Development team and will be expected to directly write, package and submit grants and reports along with managing current and new institutional relationships. This is an extraordinary opportunity for an innovative, detail oriented and effective institutional fundraiser who is a strong grant writer/communicator and who is passionate about New York City communities, committed to measurably building the financial and social capital of all children, and looking for a legacy-building next chapter. The ideal candidate has an interest in developing a deep understanding of the Save for College Program model and theory of change, and is a dynamic storyteller who can blend anecdotes and data to write compelling grant proposals and reports. Reporting to and partnering with the Chief of Development and working in close collaboration with the NYC Kids RISE Executive Team leadership and program staff, the Director of Institutional Giving will be responsible for expanding the organization’s base of foundation and corporate donors, and the ongoing refinement and implementation of the organization’s institutional fundraising strategy. The ideal Director of Institutional Giving is not only an excellent grant and report writer, able to weave numbers/data into compelling stories about impact - they are also a relationship builder, project manager, and cross-departmental connector, with a record of prior institutional fundraising success and progressive responsibility. They excel at both the day-to-day details of grant writing as well as high level strategy, seamlessly navigating between hands-on execution and big picture thinking. The Director of Institutional Giving is a key member of the growing Development team. They are critical to the future and success of NYC Kids RISE and the Save for College Program and will be ready for their next big challenge to make a lasting impact for all New York City kids across generations throughout the five boroughs. KEY OBJECTIVES NYC Kids RISE is creating a multi-pronged fundraising strategy to secure both the sustained public funding and sustained private funding required to continue and expand the Save for College Program across the city and ultimately reach all ~900,000 NYC public school students. The development team, led by the Chief of Development, is expected to help create the strategy and raise private funds against the following anticipated objective: To succeed in both meeting the annual revenue goal and building towards every NYC public school student’s educational future, the organization’s current development priorities include: • Building Fundraising Infrastructure and Capacity:, • Establish strong institutional donor management systems and define clear roles and workflows for effective collaboration and execution on institutional partnership and grant writing efforts., • Establish systems for effective prospect research and prospect qualification, • Advance productive collaboration across internal departments, which is necessary to submit winning grant proposals and comprehensive reports., • Create strong pathways with compliance, finance, and other programmatic and administrative teams to support the smooth handling of ongoing relationships and grant management., • Cultivating institutional donors and managing partner relationships: Cultivate and maintain strong, long-term relationships with institutional donors and corporate funders, and other stakeholders while leveraging networks to expand support for the Save for College Program., • Developing new foundation partnerships and stewarding existing ones: Creatively establish new relationships with foundation program officers and board members, and maintain relationships with current funders. Institutional Fundraising Management • Working with the Chief of Development, refine and execute institutional fundraising plans targeting diverse opportunities., • Write winning grant proposals and comprehensive reports for institutions, including:, • Customize grant proposals to respond to funder RFPs, • Create templates for proposals, • Maintain approved language menu bank, including program-related pitch materials, • Maintain approved standard supplemental materials, • Submit data requests for proposals and reports, • Draft and submit reports to funders, • Follow stakeholder review processes and timelines for each proposal and report, • In collaboration with the Executive Team, follow up on connections and relationships that are relevant to advancing our institutional program., • Create and maintain a grants management calendar to ensure timely completion of grant proposals, interim reports and final reports., • Conduct prospect research to grow the portfolio and pathways to introductions., • Working across the organization as required, act as the main point person for on-time institutional grant development, writing, and reporting., • Working with the Communications team and Chief of Development, develop and refine supplemental material to best tell the story of the NYC Kids RISE Save for College Program and impact, including corporate audiences seeking high-profile philanthropic opportunities., • In partnership with the Chief of Development, execute institutional stewardship events in collaboration with other internal and third-party teams where appropriate, to engage different institutional stakeholder groups., • Refine systems for institutional donor management, tracking, and stewardship., • Build relationships with a cross-section of institutional funders/donors with a focus on repeat and ongoing commitments., • Make ongoing improvements to grant writing content, processes, and workflow., • Supervise the grant writing work of a PT Freelance Grant Writer during high volume seasons., • Develop and maintain strong working relationships with key internal and external stakeholders and partners., • Act as a thought partner to the Executive Director, Chief of Development, and other Development team members, proactively identifying institutional funding opportunities to advance the work and mission. operations and practices; proactively identify opportunities to advance the development of an anti-racist organization; share and solicit ongoing feedback and conversations to advance this work. policies; remaining vigilant on the ways in which NYC Kids RISE can continue to protect confidential information; identify vulnerabilities, and proactively problem solve to improve controls and practices. QUALIFICATIONS • At least 5 - 8 years of progressive direct institutional fundraising experience with strong track record in nonprofit, political or venture fundraising, public-private partnerships, or comparable experience, including securing major gifts., • At least 5 - 8 years of direct experience writing winning grant proposals., • Excellent written and verbal communication skills., • Deep understanding of the collective power of New York City and what is possible for its children now and for the future, and enthusiasm to use their talents to work with the NYC Kid RISE team, New York institutions, businesses, philanthropy, community and neighbors to continue to build a durable and lasting New York City organization., • Skilled in fostering trust with individuals from diverse backgrounds and cultivating an inclusive, collaborative culture., • Expertise in industry-standard research tools, databases, and best practices., • Relationships in and familiarity/credibility with New York City philanthropic networks preferred., • Entrepreneurial, resourceful, and adept at working cross-sector and in a growth context., • Adaptable, flexible, and effective problem solver in fast-paced settings., • Superb communication and relationship-building skills, including grant writing, business writing and presentation to diverse audiences., • Passion for and commitment to increasing economic opportunities and long-term financial security for low-income New York City families and neighborhoods, and combating wealth inequality and the racial wealth gap. The salary range for this position is $128,000 - $145,000. NYC Kids RISE provides a comprehensive benefits package including 30 days of paid time off (15 vacation days for new employees increasing with tenure; 5 personal days; and two weeks of office closure per year, one in early July and one at the end of December), plus sick time and holidays; medical, dental, vision, life, short- & long-term disability insurance; healthcare FSA with employer contribution; dependent care FSA; and a 401(k) with 4% employer match after one year of service. LOCATION AND WORK SCHEDULE NYC Kids RISE currently maintains a hybrid work environment where staff work both from home and in the office, as determined by the staff member's preferences as well as the needs of the organization and the specific responsibilities of individual roles and teams. The offices are in Long Island City (Queens, NY). APPLICATION INFORMATION To apply, please submit a resume and brief cover letter via NYC Kids RISE Careers page. NYC Kids Rise is an Equal Opportunity Employer. We do not discriminate in employment on the basis of gender, religion, race, creed, color, national origin, citizenship status, age, disability, marital status, caregiver status, sexual orientation, gender identity or expression, military status, unemployed status, or any other characteristic protected by law. Powered by JazzHR ps8CkPfaLl

Job Description Classification: Exempt Reports to: Vice President Location: Jasper Hall, Bronx, NY Salary Range: $75,000-$85,000 Position Type: This is a full-time, exempt position with a regular daytime schedule that includes on-call responsibilities. Lantern staff may be asked to change work schedules and hours depending on the operational needs of the site and the agency. Finally, the Assistant Program Director shares on-call responsibilities with the Senior Program Director in managing crises that may arise outside of normal business hours. Objective: Jasper Hall is located in the Bronx, NY area. with a total of 54 supportive housing units serving individuals who may be facing mental health challenges, substance abuse issues, or chronic illnesses, and who are transitioning out of homelessness. These units are DOHMH-funded by contract. This Assistant Program Director (APD) position requires a thorough understanding of relevant service delivery concepts and structures, including strong knowledge and experience with serving clients within mental health systems, and the ability to access and negotiate the full range of services for recipients. It also requires strong supervisory and administrative skills and the ability to interface effectively and efficiently with colleagues to ensure quality services and program operations. Furthermore, it requires good decision-making skills and the ability to identify and facilitate necessary programmatic change. It requires attention to detail, strong writing and verbal communication skills, and strong computer literacy. We are interested in candidates who are passionate about this population and Supportive Housing principles, with exceptional engagement skills within a trauma-informed context, and someone who is highly creative in programming and leveraging community resources, while inspiring their team. Specific experience with DOHMH- funded contracts preferred. The Assistant Program Director is responsible for direct supervision of the Case Managers. In partnership with the Program Director, the APD helps to develop the clinical aptitude of a high-functioning team in an environment that is an engaging and rewarding place for staff to work and that promotes a culture of continuous learning, professional development, and quality improvement. The Assistant Program Director ensures clients receive services that support housing stability and quality of life, and that meet regulatory and agency standards by leveraging individual and group supervision, reporting instruments and dashboards, and regular chart review. The APD also shares leadership with the Program Director in facilitating a culture where the values of diversity, equity, belonging, inclusion, and justice are explicit and well-integrated into program culture in a way that emphasizes respect for all members of the community. Essential Functions: • Provide clinical supervision and coaching to case management staff, • Promote strategies that support learning and professional development, • Review and approve documentation completed by the case management team and ensure high standards of care and quality service delivery, • Conduct internal chart reviews in collaboration, • Review dashboards and monthly reports with staff to track outcomes, • Support the Program Director in developing site-specific policies, tracking and reporting instruments, and strategies that support outcomes accountability and quality service delivery, • Collaborate with Program Director in facilitating Clinical and Staff Meetings, • Provide clinical supervision in the development of treatment plans and in assessing for safety planning with the clinical team, • Identify community resources, facilitate referrals, and serve as a liaison with various care coordination agencies, health and mental health providers, substance use programs, and employment providers to secure services, • Develop supervision plans and accountability systems that manage reporting requirements and service standards, • Ensure staff use a harm reduction approach to support residents around issues of substance use, • Identify training and skill-building needs of the clinical team that will ultimately help promote high quality of life standards, • Support staff in actively engaging residents through regular apartment visits, community outings, and escorts to appointments as needed., • Collaborate with Arete Property Management and Housing & Stability partners to help clients maintain their housing, support their successful transition to healthy independent living, and understand the terms of their lease., • Collaborate with Cross Buildings to access full menu of supportive services designed to improve clients’ wellness and quality of life., • Collaborate with Compliance and QA/QI departments to standardize funder reporting, track outcomes, and engage in incident review and internal auditing processes., • Develop and implement groups and programming that are client-centered and foster a supportive and inclusive community., • Hire and train new staff, as well as manage the progressive disciplinary process in collaboration with the Program Director and Human Resources., • Co-facilitate staff meetings, clinical meetings, building management meetings, and community meetings with clients, • Evaluate clients for suicidal/homicidal risk, support staff in developing safety plans for residents, respond to and de-escalate crises as needed, • Prepare, review, and manage follow-up of incident reports, as well as appropriate incident reporting to funders, • Provide overall day-to-day program management in collaboration with, and in the absence of, the Program Director, • Complete required reports as assigned. Education and Experience: • MSW or MHC from an accredited school is required (license is required within one year of employment)., • A minimum of one year of supervisory experience in social services, • Knowledge of mental health, substance use, young adults and/or chronically homeless populations., • Experience working with OMH, DOHMH, and/or HASA contract managers and knowledge of funders’ regulations, scopes of services, and standards., • Must possess strong trauma-informed clinical engagement and interpersonal skills; be able to work effectively as part of a team and able to make sound assessments of tenants’ strengths and needs., • Committed to working within a harm reduction model with individuals actively struggling with ongoing substance use, • Must have initiative, exercise good judgment and be able to manage competing priorities., • Must be able to work independently with high standards of integrity, as well as demonstrate competence in working collaboratively with others., • Experience utilizing databases to document and report work with clients and staff., • Strong writing, communication, and organizational skills, • Commitment to integrating values of diversity, equity, belonging, inclusion, and justice as part of the program culture. Preferred Experience: • LMSW/LMHC preferred, • Managing relationship with property management partners in Supportive Housing setting, • Experienced in facilitating clinical groups, • Fiscal management and oversight of program budgets, • Experience working with evidence-based models such as Motivational Interviewing, • Bilingual Work Environment: This job operates in a supportive housing site and works with a population who experiences mental illness, addiction, disability, HIV, and other chronic illnesses. Physical Demands: While performing the duties of this job, the employee is regularly required to stand, walk, sit, stoop, climb stairs, and kneel. They must also use their hands to type, handle, or feel. The employee is frequently required to talk or hear and occasionally lift and move up to 5 pounds. Vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

Job DescriptionIt all started with a couple friends, a workout group, and a passion to eat healthy. We believe food can be delicious, healthy and quick all at the same time. We don't cook with gluten, soy, red meat, processed sugars, seed oils or fryers. Vegetables should look and taste bright and clean, and clean food can be incredibly flavorful. The Village Den has been a home to many in the West Village for over 30 years and we we hope that you like what we've done with the place. It is what it is. It's the Village's Den. Familiar Food • Done Healthy POSITION SUMMARY: An immediate availability exists for a proven restaurant professional with the ability to maintain our high standards of quality and guest satisfaction and assist with growth of the menu and brand. We offer great opportunities to build and grow in a high volume setting while maintaining a friendly and enjoyable work environment. The Executive Chef is responsible for all aspects of the day to day operations of the restaurant, production, staff and brand quality. The Executive Chef reports to the Operations Manager and Partners. DUTIES & RESPONSIBILITIES: o Facilitate clear communications, write requisitions, complete food inventories, calculate culinary finances, and oversee cost management. o Work closely with staff to ensure that respective jobs are being executed as per company guidelines. o Maintain A grade standards for kitchen cleanliness to follow all Health Department guidelines and ensure proper food handling process from receiving through plating. o Structure kitchen by utilizing standard recipe cards and plating guides. o Secure all reachins and walkins so they are locked. o Complete line checks to monitor all refrigeration temperatures, rotation and dating of all foods, proper food prep, food freshness and taste as well as the readiness of specials for service. o Implement closing duties for stewards, line/pantry cooks and ensure all duties are being completed. o Create and execute daily and seasonal specials. o Execute all positions on the line and help the line staff as necessary when behind. o Oversee the production and successful execution of all menu items. o Ensure complete compliance with all workplace safety and emergency procedures. o Expedite orders accurately and efficiently to ensure smooth kitchen flow. o Work closely with Marketing and Events teams to ensure menu offering reflective of current restaurant trends. o Ensure all food is up to the brand quality and standards, all specials are seasonal and current with trends, coach and train the staff to company's brand of food. o Attend all weekly management and corporate meetings that are scheduled. o Hold mandatory, monthly kitchen meetings and address all issues that arise. o Coordinate ordering of items with the purchaser on a daily basis. o Create and maintain weekly employee schedule. o Prevent breakage by overseeing kitchen crew. o Inspire and motivate the kitchen staff. o Utilize classic techniques and standards in the creation and production of all sauces and stocks, in meat, fish and poultry butchering as well as in the development of flavor profiles. FISCAL RESPONSIBILITY: o Actively monitor and respond to both daily labor and food cost reports to ensure costs trend within budgeted parameters. o Review monthly profit and loss statement and act on all variances. o Ensure all overtime is authorized. o Monitor product mix reports making sure menu items are selling. o QUALIFICATIONS & JOB REQUIREMENTS: o Certificate or degree in Culinary Arts preferred. o Minimum 5 years experience as a chef in a high volume restaurant venue. o Knowledge of Healthy cuisine as well as a diverse range of ethnic cuisines. o Have excellent product identification knowledge of produce, proteins, herbs, grains, and equipment. o Possess the ability to train on all basic cooking methods: braising, poaching, roasting, steaming, saute, grilling, blanching, etc. o Have excellent knife skills and comprehension of technique to utilize, train with and monitor staff's implementation of. o Impeccable service standards, clean work habits with a great attention to detail. o Ability to multitask in a high volume environment while always appearing calm and maintaining a sense of humor. o Professional demeanor with the ability to interact with all types of team members. o Proven ability to lead a staff and positively influence employee behavior. o Must have excellent verbal communication skills and have the ability to work a flexible schedule. o Bilingual (Spanish/English) preferred but not required. o Computer knowledge including Word & Excel. o Must work well both individually and as a team player. o Strong organization and communication skills. o Must be able to stand and walk for periods of 8 to 12 hours/day for approx. 50+ hrs per week. o Must be able to facilitate and effectively execute training. o Ability to manage a large team while delegating tasks and ensuring all work is done efficiently. o Coordinate with Purchaser if on staff or place orders directly on a daily basis. o Management certified according to state health department criteria.

Job DescriptionMAKE YOUR IMPACT Impact Kitchen is here to impact the lifestyle of New York City! Impact Kitchen is a nutrition focused all day restaurant & cafe serving breakfast, brunch, lunch & dinner. We are 100% free of gluten, refined sugars and seed oils. Make an Impact everyday with smoothies, power bowls, coffee, baked goods and endless other nutrient-dense options. Founded in Toronto in 2015, Impact Kitchen is the brainchild of two incredible innovators: personal trainer and nutrition expert Josh Broun, and M·A·C Cosmetics co-founder Frank Toskan. In addition to our restaurant presence, Impact Kitchen fuels many major league sports teams and top athletes through catering and culinary partnerships. Together we can make an Impact Everyday. WHAT MAKES IMPACT KITCHEN UNIQUE? Our Values • 96% – The amount of managerial roles we filled through internal success planning last quarter., • 91% – Our average Employee Experience score. CULINARY EXPERIENCE MANAGER (Kitchen Manager) As a Culinary Experience Manager (CEM) at Impact Kitchen, you are the culinary leader in the restaurant. You set the tone for excellence through high food standards, a hands-on approach, and a deep passion for delivering a consistent and elevated guest experience. You lead your team by example — actively participating in prep, cooking, and expo — and ensure that every dish served meets our standards for quality, execution, and consistency. You are fully accountable for all aspects of kitchen operations, including food quality, team leadership, cost control, and cleanliness. In collaboration with your Guest Experience counterparts, you help deliver a seamless and memorable experience for every guest. The natural progression from this role is to Restaurant General Manager. COMPENSATION Culinary Experience Managers earn a total comp of $90,000 - $110,000 per year. Additional benefits include: * Meal stipend * Substantial staff discount on Impact Kitchen products * Eligibility for health and dental benefits * Paid vacation and sick time * Flexible scheduling to support a balanced lifestyle TEAM & DEPARTMENT The Culinary Experience Manager leads all aspects of the kitchen and Culinary Experience Team with a focus on delivering great food, minimizing waste, and running a profitable, organized, and safe back-of-house operation. You must be an advocate for our food and lifestyle philosophies, actively participating in and promoting Impact Kitchen’s ethos and values. This role is accountable for food execution, people leadership, cleanliness, equipment maintenance, and food/labour cost management. You are expected to lead from the kitchen, engaging with your team on the line, in prep, and at expo to model professionalism, urgency, and excellence. The CEM reports to the Restaurant General Manager. CORE RESPONSIBILITIES * Lead all daily kitchen operations including food production, prep, service, and sanitation * Lead by example in all areas of kitchen execution - including prepping, cooking, and expo - to set the standard for quality, speed, and professionalism * Ensure all food served consistently meets Impact Kitchen’s quality, presentation, and taste standards * Maintain full compliance with federal, state, and municipal health and safety regulations * Schedule kitchen personnel in alignment with business forecasts and labour budgets * Use Impact Kitchen’s tech platforms to monitor performance and drive efficient kitchen operations * Recruit, train, and develop top kitchen talent with clear expectations and structured feedback * Lead team development using Impact Academy (LMS), and guide employees through career planning and evaluations * Foster a strong, motivated, and inclusive team culture focused on continuous improvement * Monitor and control key performance indicators including food cost, labour, and waste * Participate in quarterly Restaurant Performance Presentations with senior leadership * Collaborate with senior management and the culinary team on recipe development, seasonal updates, and execution of new menu items SKILLS & QUALIFICATIONS * Culinary degree or equivalent experience (Red Seal preferred) * 3–5+ years of kitchen management experience in a high-volume corporate foodservice environment. * Strong understanding of food and labour cost control in a high-volume kitchen * Comprehensive knowledge of food production, sanitation, and kitchen safety regulations * Proven leadership, coaching, and organizational skills * Ability to maintain and train on consistency, quality, and presentation standards * Experience developing and leading teams with a focus on accountability and growth * Flexible schedule including availability for weekends and holidays; open to working extended hours as needed * Commissary or multi-location experience is considered an asset * Ability to lift over 20 lbs and remain on your feet during long shifts INCLUSIVITY AT IMPACT Impact Kitchen feeds a diverse community and is made stronger by a diverse team. We welcome and encourage applications from individuals of all backgrounds and identities. As an Equal Opportunity Employer, our hiring decisions are based solely on business needs, experience, and potential. We do not discriminate based on any protected classification under local or federal laws. Impact Kitchen is also committed to accessible hiring practices. If you require accommodation during the recruitment process, please let us know. Both the applicant and Impact Kitchen share the responsibility to communicate and accommodate reasonably. Powered by JazzHR hkljPQPxIT

Job Description Chef Operator [Executive Chef/General Manager] COMPENSATION: Salary Range: $80,000-85,000/year with annual increase + quarterly bonus with high growth potential PERKS AND BENEFITS: • 16 weeks of Fully Paid Parental Leave (for primary and secondary caregivers), • Health Insurance (Medical, Dental, and Vision), • Paid Time Off, • 401K Program, • Phone Reimbursement, • Commuter Benefits, • Complimentary DIG Meals every day As a Chef Operator, you will build a team that is driven by culinary excellence, and lead them to new skills in our scratch-based kitchen. You are a dynamic leader who loves to train, mentor, and develop your teams into future leaders by teaching them new skills everyday and showing up as your best self. You're an achiever who has a strong sense for operations and is driven by results. In our operation centered around innovation, you are always looking at business from a strategic, and systematic lens to set you and your team up for success. Staying organized while managing logistics and thinking big picture in a fast paced environment is key to your role as Chef Operator. We are constantly evolving our menu and testing new initiatives to improve our business operations. You will effectively manage, delegate and multitask to ensure your team is well equipped to handle any new challenge. You will clearly communicate and uphold culinary standards, roll out new projects/initiatives, and keep up with all DOH guidelines, all while inspiring your team to work towards a better food future. You are responsible for managing the entire restaurant operation and maintaining oversight over all front-of-house and back-of-house ops. ABOUT THE TEAM: Our Restaurants run using a traditional brigade system. As the Chef Operator, you are the first in command and have a true sense of ownership over your restaurant. You partner directly with the Chef de Cuisine to drive success and report to the Field Leadership Team. You work collaboratively with the other restaurant leaders to ensure the restaurant team is well-trained and organized to provide guests with an experience that goes beyond a great meal. DIG is determined to help support the next generation of farmers, cooks and chefs! YOU WILL: • Be responsible for the entire restaurant operation, including PnL responsibilities such as food cost management, labor efficiency, guest experience and building top-line sales., • Collaborate with the CDC on QA processes and convert guest feedback into actionable insights for the team., • Manage new initiatives and scheduled launches within the restaurant while instilling an entrepreneurial spirit in your team to keep them excited and engaged., • Monitor the operational flow of the restaurant, ensuring culinary and DOH standards/protocols are being followed and executed., • Manage all problems with technology, systems and/or offsite ordering platforms. You are proactive in troubleshooting and can handle all the moving pieces with ease., • Be the face of hospitality by both interacting with guests and delivery drivers to provide exceptional service and training up concierge roles in the restaurant to do the same., • Ensure that all employee relations conversations are properly documented and communicated to HR, including performance and GROW model conversations., • Manage recruitment needs for your restaurant by proactively interviewing, hiring and onboarding new culinarians., • Review & collaborate on people development plans with the Field Leadership team to build thoughtful succession plans., • Communicate verbally and digitally on a daily basis across various systemic and conduct Pre-shifts & Chef's tables with your restaurant team to keep them informed on updates and new restaurant goals., • 3 - 5 years minimum kitchen or operational restaurant management experience., • A passion for real, good food and the leadership skills to operate a scratched base, every changing kitchen., • The willingness to roll up your sleeves and pitch in whenever and wherever necessary., • The demonstrated skills to motivate and develop a high-performing team., • The discipline and desire to create systems and organization within fast changing environments., • Excellent communication skills and an eye for detail., • Strong computer skills. You can navigate multiple digital ordering systems with ease., • Ability to learn technological platforms and work systematically with them., • Familiarity with restaurant costing and inventory software., • The ability to perform physical requirements of the position (the ability to frequently lift up to 25 pounds and occasionally lift up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • The desire for professional improvement and the process of learning., • The drive to network and build strong ties in your restaurant's community., • The ability to take many variables to find the best solution to a problem. Salary Range: $80,000-85,000/year with annual increase + quarterly bonus with high growth potential Our salary ranges are rooted in the desire to pay competitively relative to our organization size and industry, reflecting just one part of the total compensation package; additional components include quarterly bonus potential, healthcare benefits, various work perks (commuter benefits, free lunch) as well as opportunities for continued growth at DIG. Individual compensation decisions are determined by factors that include skills-based qualifications, prior work experience, and balancing internal equity relative to other DIG employees. We expect the majority of candidates who are offered roles at DIG to fall healthily within the ranges based on these factors ABOUT US: To learn more about our mission and food please visit our website at: NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply ADDITIONAL ROLE NOTES: The duties of this position may change from time to time. Dig reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. Dig is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law ("Protected Status")

Job Description Position Title: Director of Catering Salary:$95,000 to $110,000 Other Forms of Compensation: Commission CULINAIRE provides upscale food and beverage management services to a very diverse collection of national accounts to include art museums, cultural landmarks, hotels, performing arts centers, restaurants, and special event venues. While our portfolio is diverse, the one constant in every operation that we manage is our total commitment to our associates to put their career path, safety and success as our top priority, as well as to provide sophisticated, delicious food and warm service to our guests. Job Summary Are you a dynamic hospitality leader who thrives on creating exceptional guest experiences? We’re looking for an experienced Director of Catering to lead our catering and events operations. In this role, you’ll oversee a talented team, build strong client relationships, and ensure every event we deliver exceeds expectations in both service and quality. This position is located at a prestigious Performing Arts Center in Newark, NJ. What You’ll Do: • Coordinate and oversee internal and external catering events from start to finish, • Develop and maintain a comprehensive catering marketing plan and provide full-service event planning for clients, • Design and refine menus that reflect creativity, quality, and client preferences, • Hire, train, schedule, and develop catering staff, ensuring high standards in service and presentation, • Oversee all operational aspects of catering events including cost control, food preparation, transportation, setup, execution, and cleanup, • Bachelor’s Degree in Hospitality or Culinary Arts (preferred), • Minimum 5 years of experience in the high volume catering/hospitality industry, with at least 2 years in a management role (preferably Catering Management), • Proven experience in menu development, pricing contracts, booking, and sourcing equipment and staff, • Museum or similiar enviornment, • Strong ability to manage food preparation, service, and event logistics, • Excellent leadership, communication, and organizational skills, • Flexibility to work event hours, including evenings and weekends, • Be part of a passionate, service-focused team, • Opportunity to shape and elevate our catering program, • Competitive compensation and benefits package Culinaire is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Culinaire maintains a drug-free workplace. Associates at Culinaire are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave

Job Description Position Title: Senior Event Sales Manager Salary: $105,000 - $115,000 Other Forms of Compensation: Commission Plan, upwards of $125,000 Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to Work, This is R/A ! Job Summary The Senior Event Sales Manager oversees event sales for a pair of luxury, design-driven restaurants and iconic event venues. This role leads all revenue-generating strategies, manages high-profile client relationships, and owns the full event sales cycle from inquiry through execution. The ideal candidate brings experience overseeing a $5 million+ annual book of business, with a proven ability to close large-scale corporate, social, cultural, and lifestyle events in high-end hospitality environments. Compensation: This is a commission-based role with a competitive base salary ranging from $105,000 to $115,000, plus commission opportunities that can bring your total compensation upwards of $250,000 or more, based on performance. Key Responsibilities • Lead all event sales efforts across two flagship properties, including outreach, client development, site visits, tastings, proposals, negotiation, and closing., • Build and maintain strong relationships with planners, agencies, corporate partners, and luxury lifestyle clients to drive new and repeat business., • Create customized proposals, contracts, event packages, and BEOs aligned with each venue’s culinary program, service style, and brand identity., • Partner closely with culinary, beverage, marketing, and operations teams to ensure premium, seamless execution of all events., • Manage sales forecasts, revenue targets, budgets, and pipeline reporting across both venues., • Collaborate with chefs and operations leaders on menu planning, costing, staffing, floor plans, and AV/production needs., • Maintain accurate CRM documentation including outreach activities, client notes, pipeline status, and revenue tracking., • Represent both venues through polished site tours, presentations, tastings, and industry networking events., • Ensure all client touchpoints reflect the elevated, luxury experience of the properties., • Support brand visibility through partnerships, influencer opportunities, and special projects., • Ensure adherence to safety, sanitation, and company standards., • Demonstrated ability to manage and grow an annual book of business of $5 million or more., • 5+ years of event sales or catering sales experience within luxury hospitality, fine dining, or high-end event environments., • Strong history of building long-term client relationships and consistently exceeding sales goals., • Exceptional communication, negotiation, and proposal-writing abilities., • Ability to partner with culinary and operations leaders on menu development, logistics, and detailed event execution., • Familiarity with AV/production requirements and the ability to support event setup and breakdown as needed., • High-level proficiency with CRM tools, Excel, and PowerPoint., • Strong organizational skills and exceptional attention to detail, with the ability to manage several high-touch events at once., • Solutions-oriented, professional, and comfortable working under pressure in a dynamic environment. Restaurant Associates is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Associates at Restaurant Associates are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Restaurant Associates maintains a drug-free workplace. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Req ID: 1483118 Restaurant Associates Michael Abbey [[req_classification]]

Job DescriptionExecutive ChefNew York, NY 10019Full Time • Salary ($125k - $145k) Job Details Executive Chef A vibrant classic American bistro with an eclectic global twist, is seeking a passionate and innovative Executive Chef to lead our culinary team. Nestled in the heart of Manhattan’s Theater District, just steps from Times Square, part of a family of renowned bars and restaurants across New York City. About the Role: We are looking for an experienced and hands-on Executive Chef who thrives in a fast-paced environment and has a creative vision for menu development while ensuring consistency in execution. This is a working chef position, meaning you’ll be actively present in the kitchen—on the line or expediting—during peak service hours. Key Responsibilities: Menu Development & Innovation – Create and execute an inspiring menu that blends classic American flavors with global influences.Kitchen Leadership – Oversee and mentor the kitchen team, ensuring high standards of food quality, presentation, and consistency.Hands-On Service – Be actively involved in service, working the line or expediting, particularly during high-volume shifts.Cost & Inventory Management – Control food and labor costs while maintaining efficiency and profitability.Compliance & Safety – Ensure all food safety and sanitation standards are met in accordance with health department regulations. What We’re Looking For: 4+ years of experience as an Executive Chef in a high-volume restaurant.A passion for culinary creativity with a strong understanding of American and international flavors.Proven ability to lead a team, inspire staff, and maintain a positive kitchen culture.Strong financial acumen, particularly with food and labor cost management.Ability to thrive under pressure in a fast-paced, dynamic restaurant environment. What We Offer: Competitive Base Salary: $125,000+ annualQuarterly Performance-Based BonusFull Benefits Option, includes medical, dental, vision, and 401kA chance to be part of a growing hospitality group with opportunities for career growthIf you’re an innovative, driven, and hands-on Executive Chef ready to take the helm at Miss Nellie’s, we’d love to hear from you! Compensation Details Compensation: Salary ($125,000.00 - $145,000.00)Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Potential Bonuses, Dining Discounts Required Skills Creativity in Culinary ArtsTeam Mentoring and DevelopmentMentorship and Training AbilitiesAttention to Detail in Food PresentationAbility to Manage High Volume ServiceAbility to Work Collaboratively With a TeamProblem Solving Skills in a Kitchen SettingTime Management SkillsAdaptability to Changing Kitchen DynamicsProblem Solving Skills in High Pressure SituationsTime Management During Service HoursAdaptability to Changing EnvironmentsEffective Communication With Kitchen StaffStrong Communication SkillsAbility to Maintain High Standards Under PressureCustomer Service OrientationStrategic Planning for Menu ExecutionStrategic Planning for Menu OfferingsKnowledge of Food Safety RegulationsAbility to Maintain High StandardsAbility to Motivate and Engage a TeamEfficiency in Kitchen OperationsFinancial Planning and Budgeting SkillsCrisis Management in a Restaurant EnvironmentAbility to Motivate and Engage Staff

Job Description Salary: $95000.00 -$100000.00 Other Forms of Compensation: Driven by our passion in the pursuit of hospitality and culinary excellence, Morrison Living has built community through dining experiences for over a century. Embedded in our culture, we deliver exceptional service and aim to be the best part of someone’s day. The commitment of our team members to these core principles makes us an industry leader and an employer of choice for hospitality professionals. Everything we do means more when it’s served with care. The exceptional care and culinary artistry of our team members is nurtured by training, developing, and recognizing our greatest asset – our people. This approach makes the Morrison Living difference. Join us and discover how we build community one meal at a time. * Our client is a large, upscale Continuing Care Retirement Community (CCRC) located in New York, offering a full continuum of care including homecare, short-term rehab, skilled nursing, memory care, and end-of-life services—all within a collaborative, resident-focused environment. * The Executive Chef must have prior experience in skilled nursing, healthcare, assisted living, or memory care, with a strong understanding of regulatory compliance, clinical dietary needs, and food safety protocols. * This role leads a strong, established culinary team and is ideal for a chef who thrives on mentoring and developing others—someone who can elevate the team’s performance and prepare them for future growth. * The ideal candidate is a hands-on leader who is passionate about training and inspiring a team that is eager to learn, bringing energy, structure, and creativity to the kitchen. * Responsibilities include overseeing all culinary operations, managing food and labor costs, ensuring regulatory compliance, and delivering a high-quality, resident-centered dining experience across multiple service areas. Job Summary: An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and, the safe handling of food by following safety & sanitation protocols. Leading Culinary Operation: • Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability., • Determines how food should be presented and create decorative food displays., • Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients., • Seeks out sources for fresh food; monitors all produce and meat for freshness., • Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food., • Research customer preferences and develops a menu which incorporates local foods and flavors., • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions., • Demonstrate new cooking techniques and equipment to staff., • Supervises and coordinates activities of cooks and workers engaged in food preparation., • Ensure compliance with federal, state, local and company health, safety, sanitation standards., • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance., • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety., • Monitors the quality of raw and cooked food products to ensure that standards are met., • Follows and enforces food safety and sanitation guidelines., • Participates in the development and implementation of business strategies for the community which are aligned with the client’s overall mission, vision values and strategies., • Manages department controllable expenses including food cost, supplies, uniforms, and equipment., • Develops and implements guidelines and control procedures for purchasing and receiving areas., • Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs., • Develop, implement, and manage the department's budget; continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives., • Identify major revenue and expense opportunities and possible problems., • Controls food cost, labor, and other expenses; monitors actual versus budgeted expenses., • Oversees the food inventory, purchasing, control, and disbursement of all food supplies., • Creates 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service., • Professional attitude and appearance while engaging with residents and community staff., • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed., • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention., • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations., • Ensures that employees provide genuine hospitality and teamwork on an ongoing basis., • Uses teamwork to support guests and employees., • Seeks opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department., • Reviews resident satisfaction results and other data to identify areas of improvement., • Responds to and handles guest problems and complaints. Team Building and Management: • Regularly lead team member meetings, • Establishes goals including performance goals, budget goals, team goals, etc., • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns., • Develops and implements strategies and practices which support team member engagement., • Ensures employees are treated fairly and equitably., • Provides team members with the training needed to understand expectations and perform job responsibilities., • Provides team members with the necessary tools to perform their duties and responsibilities., • Communicates performance expectations and provides team members with on-going feedback., • Provides team members with coaching and counseling as needed to achieve performance objectives and reach their fullest potential. Preferred Qualifications: • A.S. or equivalent experience, • Minimum 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training., • Extensive catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences, • Hands-on chefs experience a must., • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities. Morrison Living is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Living are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Morrison Living maintains a drug-free workplace. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Req ID: 1400774 Morrison Living LYN PELLEGRINI [[req_classification]]

Job DescriptionSalary: DOE Kitchen Manager w flexible Schedule No late nights Who you are:The Kitchen Manager is part of and work closely with the leadership team to maintain the highest quality and standards in the daily operations of kitchen. Ensure all pars are met in the kitchen and oversee execution of the menus throughout service. This position also has an active role in the management and development all hourly team members. The Kitchen Manager will be in charge of holding the BOH team accountable to consistent feedback and career development through their performance objectives. What youll do: • Ensure high performance and maintain excellence & hospitality throughout each days specific service periods., • Ensure consistent execution of food and timely flow of service by directing the team and effectively expediting service., • Educate dining room and event service staff on all aspects of food menu & culinary procedures through tastings and staff presentation, • Maintain positive working relationship with dining room, event and line staff at all times, • Ensure that all recipes, product, food preparations and food execution meet restaurant's specifications and commitment to culinary excellence. To the highest degree possible, ensure that kitchen is kept clean, safe and up to all A level health code standards., • Ensure all team members are appropriately trained to execute station properly, partnering with the Sous Chef team to make sure that all new hires are adequately trained before beginning their new role, • Provides feedback and guidance with excellence and hospitality in mind, ensuring that all team members have a pathway for growth and development, • 2+ years of experience in culinary leadership in a similar environment, • NYC Food Handler certificate, • Demonstrated experience in collaborating and communicating across teams, • Excellent food & beverage knowledge What youll get from us: • Competitive salary with bonus potential, • Medical, Dental, and Vision insurance, • Paid Time Off, • Room for growth

Job Description The role… At Soho House, a Barback is responsible for assisting the bartenders in providing quality service to all guests who come to Soho House. As a Barback, you will create efficiency behind the bar by ensuring all items are stocked and easily accessible for quick access and delivery to guest. A Barback, is responsible for cleaning the bar, preparing garnishes, ensuring the bar is well stocked with napkins, ice, straws, glassware, garnishes, and all other necessities, and taking on other duties to support Bartenders and ensure that the bar operates smoothly. A successful Barback, is knowledgeable about menu items, attentive and focused on providing the best possible service in a fast-paced environment. A Soho House Barback is an integral part of what keeps our bars running smoothly and if you have great intuition and a passion for all thing's beverage, this could be the position for you! Main Duties • Upkeep of bar and support of the bar staff to ensure all guests receive a positive and memorable experience, • Assist bartenders and management team in maintaining the bars presentation and approachability for guests, • Stock bar(s) with alcoholic beverages including spirts, liquor, wine, beer, garnishes, and drink mixes, • Stock bar(s) with non-alcoholic beverages including soda, juices, and carbon dioxide at bars, • Stock liquor room with all supplies including liquor, beer, wine, dry goods, soda, etc, • Maintain cleanliness of liquor rooms, beer coolers, and bars including sweeping, mopping, trash removal, etc, • Ensure all member, guest and private events/functions are set up for anticipated volume and forecasted business levels; including stocking alcoholic and non-alcoholic beverages and paper products, • Replenish paper goods (i.e., cups, napkins, etc.) at bars, • Help with inventory and advise on areas that require replenishment through purchase orders, • 1+ year working in F&B operation or eager to learn and passionate to deliver results, • Ability to understand and follow written and verbal instructions, • Detail oriented and thrive in fast-paced environment, • Basic verbal communication skills., • Must be able to seize, grasp, turn and hold objects with hands., • Must be able to work on your feet for at least 8 hours., • Fast paced movements are required to go from one part of the club to others., • Must be able to move, pull, carry or lift at least 40 pounds. Soho House offers competitive compensation packages that feature global benefits and perks. Whether you're seeking entry-level employment or a new opportunity to expand your profession, we offer training to develop the technical and managerial skills necessary to enhance your career. • Health Care + 401K: Full time employees are eligible for full benefits; Medical, Dental & Vision as well as Retirement fund with a 2% match, • Paid Time Off: Full- Time Employees have sick day's + vacation days, • Career Development: Soho House can progress your career domestically or internationally as well as managerially or technically, • Soho Impact: Empowering the Soho House Community to make positive change, through mentoring, apprenticeship, local outreach and sustainability, • Learning & Development: An extensive range of internally and externally run courses are available for all employees., • Cookhouse & House Tonic: Celebrating our passion for food and drink. Check out our monthly calendars and get involved in trips, training's and events. Available to all., • Team Events: From fitness sessions to cinema screenings and art classes, each month we hold a series of fun events which you can sign up to., • Team Meal: Whilst on duty in our Houses & Restaurants you will be provided with a substantial meal free of charge.In accordance with New York law, the salary range for this role if filled within New York is listed below. The range for the position in other geographies may vary based on market differences. The actual compensation will be determined based on experience and other factors permitted by law.Pay Range$11—$11 USD

Job DescriptionJoin the team at New Jersey’s largest wine and spirits distributor! At Allied Beverage Group, we’re proud of our dynamic, family-based culture and our role in keeping the beverage industry moving. If you're looking for a great company with great people—this is the place to be! Overview The Trade Marketing Manager role is a pivotal role in creating consumer impressions through on premise retail engagement. This individual is responsible for the creation and implementation of supplier programming based on market insights combined with National Marketing Platforms. This individual will participate in program creation, presentation to on premise accounts and driving activation. This individual will serve to deliver critical business outcomes and provide a single point of contact with both internal and external trade marketing activity. Responsibilities · Work with Director of Trade Marketing, manage marketing programs, identifying brand optimization. · Creating and implementing new programming within on-premise accounts.· Requires 4-6 times a month in market, seeing customers and driving activations. o Work withs, in conjunction with salesforce to have a better understanding/relationship with on premise retailers.· Content for experiential programming o Send out monthly to salesforce.· Attend/participate in Trade Marketing/Supplier run festivals, events and activations.· Collect social media content, menu placement, featured cocktails.· Manage all aspects of program: performance measurement, general KPI’s and recap monthly. Qualifications • College degree preferred, • Minimum 3 Years of Experience in Beverage Alcohol, • Previous Trade Marketing Experience, • Previous Event Management Experience, • ROI Analysis, • Multitasking, • Implementation and Accountability of Process, • Creative, • Strategic Thinking The Company is dedicated to ensuring a safe and secure environment for our team members and visitors. To assist in achieving that goal, we conduct a drug and background check for all new team members post-offer and prior to the start of employment. The Immigration Reform and Control Act requires that verification of employment eligibility be documented for all new employees by the end of the third day of work. Allied Beverage Group participates in the E-Verify program to confirm employment eligibility of all new hires in the United States. EEO and AI Disclosure Statement Allied Beverage Group is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, genetic information, or any other legally protected characteristics. As part of our recruitment process, Allied Beverage Group uses artificial intelligence (AI) tools to support the initial review of applications. These tools are designed to assist our recruiters in identifying qualifications and experience that align with the requirements of each role. The tools do not make hiring decisions. All final decisions are made by our recruitment team and hiring managers. We are committed to fair and equitable hiring practices. If you have questions about this process or need an accommodation, please contact Human Resources. 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), • Bonus based on performance, • Competitive salary, • Employee discounts, • Flexible schedule About IOP Hospitality: It's Our Pleasure Hospitality Group (IOP) is a rapidly growing, full-service event and catering company based in Staten Island. We create exceptional experiences for every occasionfrom intimate first birthday parties and family celebrations to weddings, corporate and golf outings, and upscale private eventsdelivering meticulous planning, inspired menus, and attentive service that consistently exceed guest expectations throughout Staten Island. Position Overview: The ideal candidate is a driven, results oriented sales professional with 25 years of event/catering experience and a proven track record of $1M+ in annual sales. Theyre a proactive self starter who excels at outbound prospecting, building relationships, and managing the full sales cycle from inquiry through flawless event execution. Highly organized and tech savvy (CRM and Microsoft Office), with excellent communication, negotiation, and customer service skills, they thrive in fast paced environments and are flexible to work evenings and weekends. A polished representative who enjoys networking, they consistently exceed client expectations and contribute to business growth. Key Responsibilities: 1. Sales and Business Development- Respond promptly to inquiries and manage sales leads through the CRM. - Conduct outbound calls and targeted email campaigns to generate new leads. - Seek new business through networking, community engagement, bridal shows, and expos. - Conduct site visits and menu tastings with prospective clients. - Work toward sales goals and proactively upsell services, packages, and addons., 2. Client Management and Event Planning- Understand client needs, guest counts, timelines, and budgets. - Create detailed, customized proposals and accurate pricing. - Negotiate contracts, process deposits/payments, and ensure all paperwork is complete. - Maintain regular communication with clients from booking through post event follow up to ensure satisfaction and encourage referrals., 3. Event Execution and Coordination- Create and distribute Banquet Event Orders (BEOs) and event run sheets; ensure all details are documented. - Coordinate handoffs and serve as the primary liaison between clients and the operations/event teams. - Be available as needed during events to support onsite coordination and address client needs. - Follow up with clients before and after events for final confirmations and feedback., 4. Administrative and Team Support- Maintain accurate sales records, client interactions, and pipeline activity in CRM software. - Prepare regular sales reports and updates for management. - Collaborate with marketing on promotions, social content, and lead generation initiatives. - Provide administrative support to the broader team as required. Qualifications & Skills- 25 years of experience in catering sales, event planning, or hospitality preferred. - Proven track record of achieving $1M+ in annual sales. - Strong sales, negotiation, and contract management skills. - Excellent written and verbal communication skills and strong customer service orientation. - Highly organized with strong time management skills and the ability to manage multiple clients/events simultaneously. - Familiarity with CRM, catering, or event sales software and proficiency in Microsoft Office (Word, Excel, Outlook). - Ability to work well under pressure in a fast paced environment. - Professional demeanor and comfort representing the company at external events and networking functions. - Flexibility to work evenings and weekends as required by events (approx. 50 hours/week). Why Join Us- Competitive base salary plus commission structure. - Clear opportunities for growth and advancement within a rapidly expanding company. - A dynamic, supportive, team oriented environment where your results directly impact company success. IOP Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. Requirements- Experience selling over $1,000,000 a year Commute to this jobs location 2+ years of experience in Sales

Job Description Classification: Exempt Reports to: Vice President Location: Euclid-Glenmore, Brooklyn, NY Salary Range: $75,000-$85,000 Position Type: This is a full-time, exempt position with a regular daytime schedule that includes on-call responsibilities. Lantern staff may be asked to change work schedules and hours depending on the operational needs of the site and the agency. Finally, the Assistant Program Director shares on-call responsibilities with the Senior Program Director in managing crises that may arise outside of normal business hours. Objective: Euclid-Glenmore is a new development in East New York, Brooklyn. With a total of 135 units, Euclid-Glenmore will provide 81 supportive housing units to single adults exiting homelessness. These units will be funded by the Department of Health & Mental Hygiene contract. This Assistant Program Director (APD) position requires a thorough understanding of relevant service delivery concepts and structures, including strong knowledge and experience with serving clients within mental health systems, and the ability to access and negotiate the full range of services for recipients. It also requires strong supervisory and administrative skills and the ability to interface effectively and efficiently with colleagues to ensure quality services and program operations. Furthermore, it requires good decision-making skills and the ability to identify and facilitate necessary programmatic change. It requires attention to detail, strong writing and verbal communication skills, and strong computer literacy. We are interested in candidates who are passionate about this population and Supportive Housing principles, with exceptional engagement skills within a trauma-informed context, and someone who is highly creative in programming and leveraging community resources, while inspiring their team. Specific experience with DOHMH - funded contracts preferred. The Assistant Program Director is responsible for direct supervision of the Case Managers. In partnership with the Program Director, the APD helps to develop the clinical aptitude of a high-functioning team in an environment that is an engaging and rewarding place for staff to work and that promotes a culture of continuous learning, professional development, and quality improvement. The Assistant Program Director ensures clients receive services that support housing stability and quality of life, and that meet regulatory and agency standards by leveraging individual and group supervision, reporting instruments and dashboards, and regular chart review. The APD also shares leadership with the Program Director in facilitating a culture where the values of diversity, equity, belonging, inclusion, and justice are explicit and well-integrated into program culture in a way that emphasizes respect for all members of the community. Essential Functions: • Provide clinical supervision and coaching to case management staff, • Promote strategies that support learning and professional development, • Review and approve documentation completed by the case management team and ensure high standards of care and quality service delivery, • Conduct internal chart reviews in collaboration, • Review dashboards and monthly reports with staff to track outcomes, • Support the Program Director in developing site-specific policies, tracking and reporting instruments, and strategies that support outcomes accountability and quality service delivery, • Collaborate with Program Director in facilitating Clinical and Staff Meetings, • Provide clinical supervision in the development of treatment plans and in assessing for safety planning with the clinical team, • Identify community resources, facilitate referrals, and serve as a liaison with various care coordination agencies, health and mental health providers, substance use programs, and employment providers to secure services, • Develop supervision plans and accountability systems that manage reporting requirements and service standards, • Ensure staff use a harm reduction approach to support residents around issues of substance use, • Identify training and skill-building needs of the clinical team that will ultimately help promote high quality of life standards, • Support staff in actively engaging residents through regular apartment visits, community outings, and escorts to appointments as needed., • Collaborate with Arete Property Management and Housing & Stability partners to help clients maintain their housing, support their successful transition to healthy independent living, and understand the terms of their lease., • Collaborate with Cross Buildings to access full menu of supportive services designed to improve clients’ wellness and quality of life., • Collaborate with Compliance and QA/QI departments to standardize funder reporting, track outcomes, and engage in incident review and internal auditing processes., • Develop and implement groups and programming that are client-centered and foster a supportive and inclusive community., • Hire and train new staff, as well as manage the progressive disciplinary process in collaboration with the Program Director and Human Resources., • Co-facilitate staff meetings, clinical meetings, building management meetings, and community meetings with clients, • Evaluate clients for suicidal/homicidal risk, support staff in developing safety plans for residents, respond to and de-escalate crises as needed, • Prepare, review, and manage follow-up of incident reports, as well as appropriate incident reporting to funders, • Provide overall day-to-day program management in collaboration with, and in the absence of, the Program Director, • Complete required reports as assigned. Education and Experience: • MSW or MHC from an accredited school is required (license is required within one year of employment)., • One year of supervisory experience in social services, • Knowledge of mental health, substance use, young adult and/or chronically homeless populations, • Experience working with OMH, DOHMH, and/or HASA contract managers and knowledge of funders’ regulations, scopes of services, and standards, • Must possess strong trauma-informed clinical engagement and interpersonal skills; be able to work effectively as part of a team and able to make sound assessments of tenants’ strengths and needs., • Committed to working within a harm reduction model with individuals actively struggling with ongoing substance use, • Must have initiative, exercise good judgment and able to manage competing priorities, • Must be able to work independently with high standards of integrity, as well as demonstrate competence in working collaboratively with others, • Experience utilizing databases to document and report work with clients and staff, • Strong writing, communication, and organizational skills, • Commitment to integrating values of diversity, equity, belonging, inclusion, and justice as part of the program culture Preferred Experience: • LMSW/LMHC preferred, • Managing relationship with property management partners in Supportive Housing setting, • Experienced in facilitating clinical groups, • Fiscal management and oversight of program budgets, • Experience working with evidence-based models such as Motivational Interviewing, • Bilingual Work Environment: This job operates in a supportive housing site and works with a population who experiences mental illness, addiction, disability, HIV, and other chronic illnesses. Physical Demands: While performing the duties of this job, the employee is regularly required to stand, walk, sit, stoop, climb stairs, and kneel. They must also use their hands to type, handle, or feel. The employee is frequently required to talk or hear and occasionally lift and move up to 5 pounds. Vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

Job Description Culinary Operations • Lead the kitchen in the absence of the Chef de Cuisine, • Supervise pastry sous chefs, line cooks, and prep team, • Ensure quality, consistency, and proper execution at assigned station, • Oversee food and labor cost management, • Conduct daily mise en place tasting and enforce HACCP standards, • Collaborate with Chef de Cuisine on new dish creation, • Assist with scheduling, hiring, onboarding, and staff development, • Manage timecards and administrative tasks for hourly kitchen staff, • Support training programs including cook-server collaborationQualifications, • 4+ years of experience in a Michelin-starred kitchen, • 3+ years in a leadership or management role, • Safe Food Handling Certification, • Expertise in culinary technique and kitchen operations, • Excellent communication, training, and organizational skills, • Strong knife skills and the ability to teach and uphold standards, • Ability to thrive under pressure in a fast-paced environment, • Must be able to lift 50 lbs. and stand for extended periods

Job Description PLANTA is building a team of inclusive, strategic, and dynamic individuals who lead with a focus on equity, productivity, and workplace satisfaction. Our mission is to FUEL THE FUTURE and we do this across every corner of the hospitality industry, from creative and marketing to culinary, beverage, and beyond. Together, we craft exceptional guest experiences that leave a lasting impression. At PLANTA, our passion for hospitality runs deep. It goes beyond delivering outstanding experiences for our guests; it's about nurturing and developing our team to become the next generation of industry leaders. We are committed to sourcing the finest ingredients and embracing our social responsibility to create a more sustainable organization each day. What you'll find at PLANTA is a culture fueled by our core values: Determined—we stand for change, and together, we plan to win. Humble—we make mistakes, but we own them and learn from them. Intentional—we genuinely care about the people and the world around us. Nourishing—we aim to leave our guests, communities, and team members in a better place. Evolving—we embrace change and champion flexibility as we grow together. CULINARY LEADER We are seeking an entrepreneurial minded Executive Chef to lead the day-to-day culinary operations of our XXX location in XXX. Reporting to the Restaurant Leader, the Culinary Leader will have excellent people leadership skills to guide our culinary team, ensuring exceptional food quality and consistency while optimizing profitability. WHAT WE BRING TO THE TABLE: • Salary range of XXX -XXX annually + bonus opportunities, • Medical, Dental & Life insurance (Employee only plans are 100% covered by PLANTA), • Paid time off to rest and refuel, • ClassPass Wellness/Fitness Program, • 50% Discounts at all full-service PLANTA locations, • Opportunities to grow & develop your career with our fast-growing company WHAT YOU BRING TO THE TABLE: • A track record of progressive sophisticated-casual culinary management experience, with at least 2 years of experience as an Executive Chef in a comparable, fast-paced and dynamic environment, • A solution focused and hands-on leadership style, • Ability to motivate others and build diverse, effective teams, • A strong attention for detail and commitment to upholding high standards, • Ironclad integrity, sound decision making ability, and analytical mindset, • Solid financial acumen with experience successfully managing budgets, food cost, and inventory, • An innovative mindset towards business growth, • Passion for and knowledge of plant-based ingredients preferred, but we're happy to show you the way!, • Ability to work a variable schedule including nights, weekends, and holidays, per the needs of the business, • Culinary degree preferred but not required WHAT'S ON YOUR PLATE: • Championing hospitality for both guests and employees by creating a welcoming, positive environment, • Actively participating in service, exemplifying standards, while providing hands-on coaching and quality control oversight, • Overseeing product preparation, presentation, and service to ensure adherence to restaurant standards, • Implementing standard operating procedures and initiatives; consistently seeking ways to improve operational efficiency, • Developing new menu items and seasonal specials in collaboration with Executive Culinary leadership that enhance the dining experience, attracts guests, and drive sales and profitability., • Taking ownership of profit & loss to hit targets by managing inventory and purchasing while minimizing waste and labor costs, • Ensures accuracy of production and recipe execution as well as receiving and invoicing activity, • Recruiting and hiring A players who are motivated to grow with the company, • Trains and supervises culinary team members’ skills and techniques, • Empowers sous chefs and supervisors with information, resources, and development opportunities to succeed, • Oversees various human resources functions including weekly payroll processing, performance management, coaching and counseling and terminations, • Foster positive and direct lines of communication between all departments and senior leadership, • Ensures that all team members are compliant with Company’s policies and procedures, as well as city, state, and federal laws, • Responsible for operating within all health, safety and hygiene regulations and standards per the department of health, • Ensuring repairs, maintenance and preventative upkeep for the building, facility, and grounds At PLANTA we do not tolerate any form of discrimination in the workplace, including during the recruitment stages. As such, all applications are viewed by our diverse recruitment team that uses a holistic and equitable approach. PLANTA is an equal opportunity employer committed to diversity and inclusion. We are pleased to consider all qualified applicants for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, protected veterans status, Aboriginal/Native American status or any other legally protected factors. Disability-related accommodations in accordance with the Americas with Disabilities Act during the application process are available upon request. At PLANTA we do not tolerate any form of discrimination in the workplace, including during the recruitment stages. As such, all applications are viewed by our diverse recruitment team that uses a holistic and equitable approach. PLANTA is an equal opportunity employer committed to diversity and inclusion. We are pleased to consider all qualified applicants for employment without regard to race, colour, religion, sex, sexual orientation, gender identity, national origin, age, disability, protected veterans status, Aboriginal/Native American status or any other legally-protected factors. Disability-related accommodations in accordance with the Ontario Human Rights Code And the Accessibility for Ontarians with Disabilities Act during the application process are available upon request. 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. If E-Verify cannot confirm that you are authorized to work, this employer is required to give you written instructions and an opportunity to contact Department of Homeland Security (DHS) or Social Security Administration (SSA) so you can begin to resolve the issue before the employer can take any action against you, including terminating your employment. Employers can only use E-Verify once you have accepted a job offer and completed the Form I-9.

Job Description Crumbl Cookies Assistant General Manager 1235 Chestnut St. Union, NJ Come be a part of the Crumbl Cookies expansion across New Jersey! Benefits and Compensation • Fun, energetic and upbeat atmosphere, • Substantial opportunity for career growth (as Crumbl continues to grow in NJ and neighboring states), • Ongoing career/leadership development program with a path to future Franchise ownership, • Competitive and transparent compensation plan, • $18-23 per hour (wages + tips) + $3,000/yr in available bonuses (avg $44,600/year, including bonuses), • Paid Time Off, • Sick Time, • Health insurance reimbursement program Who are we looking for? If you are an experienced leader, who excels at creating creating raving fans through customer service and operational excellence, then this opportunity is right for you. Crumbl Cookies is the fastest growing bakery in America, serving what is widely considered to be the best gourmet cookies in the world! We are looking for the right additions to our leadership team, that can maintain the best-in-class products and customer service that Crumbl is known for, while also maintaining a work environment that our staff takes pride in being a part of. Crumbl is a fun and upbeat atmosphere that requires responsible and talented leaders that thrive in running efficient store operations, engaging and inspiring staff, delivering world class service, creating raving fans, and maintaining incredible cookie quality. We accept nothing but the best from ourselves for our customers and our staff. This role's main responsibility is to consistently deliver remarkable experiences for each guest, all day, every day through a highly effective team. Crumbl leaders must treat those they work with, as well as guests, with great care, dignity, and respect. Crumbl is rapidly opening new stores in multiple locations, and constantly developing and promoting talent, so there is tremendous opportunity to move up in the organization. A leadership role within the Crumbl family is a genuine career opportunity. Franchise owners put a heavy priority on providing best-in-class compensation for all leadership levels, as well as continuing to provide opportunities to grow and develop leadership skills. The rapid expansion of Crumbl Cookies in NJ will provide existing leaders with the opportunity to continue taking next steps in their careers, and may lead to future partnerships with the owners on future locations. Essential Role FunctionsLeadership & Management | People Development | Operations | Raving Fans Service | Communication | Attention to Detail | Technology Implementation | Cleanliness & Tidiness • LEADERSHIP & MANAGEMENT: Lead the team in working together to accomplish various objectives and manage a variety of systems and processes to excel in meeting key performance indicators (KPIs) while building and developing the "Crumbl Culture"., • PEOPLE DEVELOPMENT: Assist in developing Crumbl team members' skills and capabilities for their current roles, as well as roles they may grow into in the near future. This includes maintaining training standards and systems for newly hired staff, as well as ongoing coaching for all staff, to ensure proper procedures are maintained., • OPERATIONS: Support the general manager in a variety of Crumbl operational areas which include but not limited to: Inventory and supply, schedule management, quality control, adherence to policies and systems, facilities and equipment management, etc., • RAVING FANS SERVICE: Stay on top of customer reviews and make any necessary corrections to ensure a world class customer experience. Handle any complaints or customer issues with the upmost professionalism and ensure the reputation of the brand and store stays pristine., • STORE METRICS & NEW CUSTOMER AQUSITION: Stay keenly aware at all times of the key performance indicators (KPI's) that are measured and prioritized by Crumbl and the management team. Ensure that these targets are all met/exceeded. These KPI's include average ticket times for each order, average time spent out-of-stock of any menu items, and several other metrics scored by customers within the Crumbl customer app., • TECHNOLOGICAL APTITUDE: Confidently be able to use email, chat applications (slack, etc), apple products (point of sale ipads), shared spreadsheet programs (mainly google sheets), and several applications. We expect all leaders to either be familiar with these common applications, or be well versed enough in similar tools to be able to quickly learn and deploy these and several other leadership tools., • CLEANLINESS & TIDINESS: Always maintain a clean, orderly, and safe environment. All leaders are responsible for ensuring the lobby as well as all stations and baking equipment, are clean, sanitary and orderly beyond company and state requirements at all times., • FACILITIES & EQUIPMENT: Helps monitor safe use and movement in and around the facility and equipment. Make immediate corrections to any staff using any equipment in any way that could be unsafe or lead to equipment damage. Communicate promptly to management to initiate repairs if needed. Role Qualifications Character | Work-Ethic | Cultural Fit | Experience | Education | Commitment to People & Excellence • CHARACTER: Strong moral compass and the ability to manage a very large and diverse crew fairly. See the good in everyone while also firmly holding staff accountable., • WORK-ETHIC: Lead from the front. Our entire management team is actively involved in the operation of the store during each shift., • CULTURAL FIT: A high-energy team player that enjoys working with a leadership team, rather than needing to be "the boss". Willing to take constructive criticism., • EXPERIENCE: Preferably 1-2 years of leadership/management experience in a fast paced environment with a large staff., • EDUCATION: Formal education is a positive factor, but applicable experience will be prioritized over a degree or diploma., • COMMITMENT TO EXCELLENCE: Takes pride in delivering a best-in-class experience to customers and staff. Enjoys serving and adding value to others. We believe InThe value of people • We treat our customers like gold, and recognize that their loyalty and passion for Crumbl Cookies is what drives the business., • We see the potential in every staff member, and strive to help them develop skills and habits that will help them throughout their entire life., • We treat each other with respect at all times, and ensure that we all work as a team to make the workplace a fun environment that we are all proud of.Character, Values & Excellence, • We have high integrity and character, which builds an unbreakable level of trust., • We are excellence driven, paying attention to every detail., • We pride ourselves on our teamwork and our ability to do more by working together.Living Life, Inspiring, & Having Fun! Upon being hired, in order to ensure you are successful in the desired role of an assistant manager, a 30 day training period will take place to ensure you meet and exceed in the job requirements of an assistant manager. This training period will involve shadowing other management, learning all system/policies/procedures and becoming personally proficient in all stations throughout the store, prior to managing any shift alone. Training compensation will be between $15-$17 per hour (plus tips, which vary but average approximately $3-5 per hour) and upon completion of the 30 day training period, full Assistant Manager compensation and benefits will begin. "Do what you do so well that they want to see it again and bring their friends." - Walt Disney

Job Description Classification: Exempt Reports to: Vice President Location: Amber Hall, Bronx, NY Salary Range: $75,000-$85,000 Position Type: This is a full-time, exempt position with a regular daytime schedule that includes on-call responsibilities. Lantern staff may be asked to change work schedules and hours depending on the operational needs of the site and the agency. Finally, the Assistant Program Director shares on-call responsibilities with the Senior Program Director in managing crises that may arise outside of normal business hours. Objective: Amber Hall is located in the Bronx, NY area. with a total of 85 supportive housing units serving individuals who may be facing mental health challenges, substance abuse issues, or chronic illnesses, and who are transitioning out of homelessness. These units are HASA -funded by contract. This Assistant Program Director (APD) position requires a thorough understanding of relevant service delivery concepts and structures, including strong knowledge and experience with serving clients within mental health systems, and the ability to access and negotiate the full range of services for recipients. It also requires strong supervisory and administrative skills and the ability to interface effectively and efficiently with colleagues to ensure quality services and program operations. Furthermore, it requires good decision-making skills and the ability to identify and facilitate necessary programmatic change. It requires attention to detail, strong writing and verbal communication skills, and strong computer literacy. We are interested in candidates who are passionate about this population and Supportive Housing principles, with exceptional engagement skills within a trauma-informed context, and someone who is highly creative in programming and leveraging community resources, while inspiring their team. Specific experience with HASA - funded contracts preferred. The Assistant Program Director is responsible for direct supervision of the Case Managers. In partnership with the Program Director, the APD helps to develop the clinical aptitude of a high-functioning team in an environment that is an engaging and rewarding place for staff to work and that promotes a culture of continuous learning, professional development, and quality improvement. The Assistant Program Director ensures clients receive services that support housing stability and quality of life, and that meet regulatory and agency standards by leveraging individual and group supervision, reporting instruments and dashboards, and regular chart review. The APD also shares leadership with the Program Director in facilitating a culture where the values of diversity, equity, belonging, inclusion, and justice are explicit and well-integrated into program culture in a way that emphasizes respect for all members of the community. Essential Functions: • Provide clinical supervision and coaching to case management staff, • Promote strategies that support learning and professional development, • Review and approve documentation completed by the case management team and ensure high standards of care and quality service delivery, • Conduct internal chart reviews in collaboration, • Review dashboards and monthly reports with staff to track outcomes, • Support the Program Director in developing site-specific policies, tracking and reporting instruments, and strategies that support outcomes accountability and quality service delivery, • Collaborate with Program Director in facilitating Clinical and Staff Meetings, • Provide clinical supervision in the development of treatment plans and in assessing for safety planning with the clinical team, • Identify community resources, facilitate referrals, and serve as a liaison with various care coordination agencies, health and mental health providers, substance use programs, and employment providers to secure services, • Develop supervision plans and accountability systems that manage reporting requirements and service standards, • Ensure staff use a harm reduction approach to support residents around issues of substance use, • Identify training and skill-building needs of the clinical team that will ultimately help promote high quality of life standards, • Support staff in actively engaging residents through regular apartment visits, community outings, and escorts to appointments as needed., • Collaborate with Arete Property Management and Housing & Stability partners to help clients maintain their housing, support their successful transition to healthy independent living, and understand the terms of their lease., • Collaborate with Cross Buildings to access full menu of supportive services designed to improve clients’ wellness and quality of life., • Collaborate with Compliance and QA/QI departments to standardize funder reporting, track outcomes, and engage in incident review and internal auditing processes., • Develop and implement groups and programming that are client-centered and foster a supportive and inclusive community., • Hire and train new staff, as well as manage the progressive disciplinary process in collaboration with the Program Director and Human Resources., • Co-facilitate staff meetings, clinical meetings, building management meetings, and community meetings with clients, • Evaluate clients for suicidal/homicidal risk, support staff in developing safety plans for residents, respond to and de-escalate crises as needed, • Prepare, review, and manage follow-up of incident reports, as well as appropriate incident reporting to funders, • Provide overall day-to-day program management in collaboration with, and in the absence of, the Program Director, • Complete required reports as assigned. Education and Experience: • MSW or MHC from an accredited school is required (license is required within one year of employment)., • A minimum of one year of social services supervisory experience is required., • Knowledge of mental health, substance use, young adults and/or chronically homeless populations., • Experience working with OMH, DOHMH, and/or HASA contract managers and knowledge of funders’ regulations, scopes of services, and standards., • Must possess strong trauma-informed clinical engagement and interpersonal skills; be able to work effectively as part of a team and able to make sound assessments of tenants’ strengths and needs., • Committed to working within a harm reduction model with individuals actively struggling with ongoing substance use, • Must have initiative, exercise good judgment and be able to manage competing priorities., • Must be able to work independently with high standards of integrity, as well as demonstrate competence in working collaboratively with others., • Experience utilizing databases to document and report work with clients and staff., • Strong writing, communication, and organizational skills, • Commitment to integrating values of diversity, equity, belonging, inclusion, and justice as part of the program culture. Preferred Experience: • LMSW/LMHC preferred, • Managing relationship with property management partners in Supportive Housing setting, • Experienced in facilitating clinical groups, • Fiscal management and oversight of program budgets, • Experience working with evidence-based models such as Motivational Interviewing, • Bilingual Work Environment: This job operates in a supportive housing site and works with a population who experiences mental illness, addiction, disability, HIV, and other chronic illnesses. Physical Demands: While performing the duties of this job, the employee is regularly required to stand, walk, sit, stoop, climb stairs, and kneel. They must also use their hands to type, handle, or feel. The employee is frequently required to talk or hear and occasionally lift and move up to 5 pounds. Vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

Job Description Position Title: Complex Executive Chef Salary: $150,000 - $160,000 Other Forms of Compensation: Bonus Plan Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to Work, This is R/A ! Job Summary Restaurant Associates is seeking an accomplished Complex Executive Chef to lead multi-unit culinary operations across a high-volume portfolio. This hands-on leadership role requires a chef with strong operational discipline, team development skills, and the ability to deliver exceptional quality and consistency across multiple venues. Key Responsibilities * Oversee multiple units, ensuring alignment with brand, client, and financial goals. * Provide culinary leadership across all operations, ensuring quality, creativity, and consistency in every aspect of service. * Manage menu development, seasonal updates, and offerings across locations. * Drive food quality, presentation, and service standards that reflect Restaurant Associates premium brand. * Implement systems for inventory management, purchasing, and cost control across units. * Maintain strict compliance with food safety, sanitation, and HACCP regulations. * Collaborate closely with Operations, Sales, and Client teams to support events, activations, and new openings. * Recruit, train, and develop chefs and culinary managers to build strong leadership pipelines. Preferred Qualifications * Culinary degree or equivalent professional experience. * Minimum 8+ years of progressive culinary management experience, including 4+ years in a multi-unit or complex operation. * Proven success leading large, high-volume teams in catering, hospitality, or corporate dining environments. * Strong financial acumen with a track record of managing food and labor costs. * Excellent leadership, communication, and organizational skills. * Passion for innovation, team development, and exceptional guest experiences. Apply to Restaurant Associates today! Restaurant Associates is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Associates at Restaurant Associates are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Restaurant Associates maintains a drug-free workplace. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Req ID: 1480182 Restaurant Associates Michael Abbey [[req_classification]]

Job Description Position Title: Campus Dietitian Salary: $70,000-$75,000 At Gourmet Dining & Chartwells Higher Education, people are at the core of our business. Together we build innovative food service concepts and serve fresh, local and nutritious meals at over 270 college campuses across the country. Twice named the Fastest Growing Brand by Nation’s Restaurant News, at Gourmet Dining & Chartwells we take pride in creating opportunities for associates to grow their careers and achieve their development goals within the company. Job Summary We are seeking a CAMPUS DIETITIAN to join our Team in in Hoboken, NJ. Responsibilities: • Provides nutrition education & training support for the campus community including tabling, lunch & learn sessions, one-on-one counseling, etc., • Implements Chartwells Higher Education wellness programming, • Coordinates with the dining management team and culinary associates to meet dietary needs for all customers, • Provides nutrition related training including food allergen training to all associates, • Assists the management team with menu development and nutrient analysis, • Collaborates with marketing to ensure appropriate nutrition communication & messaging, • Leads Dining Services Sustainability efforts – partnering with operations and campus stakeholders to track, improve, and communicate sustainability efforts in all dining spaces, • Operational execution and oversight – hands-on work in dining spaces to serve guests, train associates, audit systems, collaborate with unit leadership, and ensure excellence in operations and culinary services, • Partner with various campus offices, departments, and organizations to ensure alignment with university goals and needs Qualifications: • Credentialed as a Registered Dietitian by the Commission on Dietetic Registration (CDR) or RD Eligible, • Licensed by the State Dietetics Licensing Board in states where applicable, • Ability to present information in one-on-one as well group format, • Experience working with special diets and food allergies, • ServSafe® Manager Certification a plus, • Possess the necessary skills to effectively utilize Microsoft applications and nutrient analysis programs Apply to Gourmet Dining today! Gourmet Dining is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Gourmet Dining maintains a drug-free workplace. Associates at Gourmet Dining are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program Req ID: 1467252 Gourmet JILLIAN SERIGNY

The Kitchen Manager will also be able to provide input on menu development as directed and approved by the Executive Chef. The Kitchen Manager is in charge of managing the kitchen and ensuring the flow of service is efficient and smooth. Work with the Executive Chef and culinary management team on m

Job DescriptionJob Title: Beverage Manager Location: New York City, NY Job Overview:We are seeking a talented and passionate Beverage Manager to lead and oversee all aspects of our beverage program in a high-energy, upscale setting. As the Beverage Manager, you will be responsible for curating and managing an exceptional selection of cocktails, wine, craft beer, and non-alcoholic options, while ensuring top-tier customer service and operational efficiency. You will work closely with the Beverage Director and the service team to deliver a premium guest experience and optimize the beverage program’s performance. Key Responsibilities: • Beverage Program Management: Assist in curating, updating, and refining the beverage menu to ensure it aligns with the overall dining concept. Ensure the beverage offerings are balanced, creative, and elevate the guest experience., • Team Leadership & Training: Lead, train, and manage a team of bartenders and beverage staff. Develop training programs to enhance product knowledge, mixology techniques, and service standards. Foster a collaborative and high-performing team environment., • Inventory Control & Ordering: Manage the inventory of all alcoholic and non-alcoholic beverages, ensuring optimal stock levels while minimizing waste. Place orders, track usage, and monitor inventory to maintain cost control and avoid shortages., • Quality Control & Consistency: Ensure all drinks are prepared and served to the highest standards of quality, taste, and presentation. Regularly monitor service to ensure consistency and maintain brand standards across all shifts., • Customer Experience: Engage with guests, listen to feedback, and ensure the beverage program enhances the overall dining experience. Respond to customer inquiries or complaints with professionalism and a solution-oriented approach., • Financial Management: Assist in managing the beverage program’s budget, controlling costs, and achieving revenue targets. Track sales, analyze trends, and recommend adjustments to improve profitability., • Supplier & Vendor Relationships: Establish and maintain relationships with beverage suppliers and vendors. Negotiate pricing and manage deliveries to ensure quality products are always available and cost-efficient., • Health, Safety & Compliance: Ensure compliance with local alcohol laws, health regulations, and company policies. Maintain a safe and clean work environment and educate staff on responsible alcohol service., • Special Events & Promotions: Work with the marketing team to create signature drinks, seasonal specials, and promotional events that highlight the beverage program. Participate in the planning and execution of events to enhance brand visibility., • Trend Awareness & Innovation: Stay up-to-date on industry trends, emerging beverages, and new techniques. Continuously evaluate and introduce new products or ideas to keep the beverage menu fresh and exciting for guests.Qualifications:, • Experience: Minimum of 3-5 years of experience in beverage management or bartending, with at least 1-2 years in a supervisory or management role. Experience in upscale or high-volume environments is preferred., • Leadership: Strong leadership and team-building skills, with a focus on training, development, and fostering a positive work culture., • Beverage Expertise: In-depth knowledge of cocktails, spirits, wine, and beer. Expertise in mixology, product knowledge, and beverage pairing., • Operational Skills: Strong organizational skills, with the ability to manage inventory, control costs, and maintain a smooth operation., • Customer Service: Excellent interpersonal and communication skills, with a dedication to providing exceptional guest service and creating memorable experiences., • Financial Acumen: Ability to manage budgets, track beverage costs, and analyze sales data to optimize performance and profitability., • Attention to Detail: A meticulous approach to quality control and presentation, ensuring the highest standards for every drink served., • Licensing & Compliance: Knowledge of local liquor laws and health & safety regulations. Certification in responsible alcohol service is preferred., • Education: High school diploma or equivalent required. A degree in Hospitality, Culinary Arts, or a related field is a plus. Certification in mixology or bartending is also beneficial.Preferred Attributes:, • Experience working in a high-end or critically acclaimed dining environment., • A deep network within the beverage industry, including suppliers and distributors., • Fluency in multiple languages is a plus., • Strong passion for food and beverage pairing.What We Offer:, • Competitive salary with performance-based incentives., • Comprehensive benefits package, including health, dental, and vision coverage., • Opportunities for career growth and professional development., • A dynamic and creative work environment where your ideas and contributions are valued.If you are a motivated and creative Beverage Manager with a passion for hospitality, innovation, and leading a top-tier beverage program, we encourage you to apply and join our team in New York City!

Job Description Cook - JdV by Hyatt, Brooklyn, NY Midas Hospitality is recognized as one of the Top 100 U.S. Employers in 2021 (by MogulRecruiter). Ranking #30 for talent, #13 for diversity, #33 for best in minorities, #16 for blacks and #11 for women. Start Your Journey with Midas Hospitality: Midas Hospitality is seeking an experienced Cook for the JdV by Hyatt hotel located in Brooklyn, NY. This person will cook and prepare all food for the hotel and the hotel guests. This person will work hand in hand with the Chef de Cuisine and Food & Beverage Manager as we work to open the hotel restaurant and bar. What You Will Be Doing: • Reviews menu and reviews forecasting sheets to estimate food requirements and procures food from storage., • Keeps cooks line well-stocked with food, plates, and utensils., • Neatly arranges all foods on plates., • Keeps the kitchen as clean as possible at all times., • Washes and sanitizes dishes as part of clean up process, • Ensures proper sanitation procedures are being observed at all times., • Ensures buffet (if applicable) is set up within 10 minutes of scheduled opening, • Ensures that food for meetings and functions are ready prior to serving times., • Completes prep and/or shift checklists, kitchen inventory The Ideal Candidate: • Previous experience as a cook is required. Experience as a cook in a hotel setting is preferred., • Has their NYC Food Protection Certificate, • Has a thorough understanding of all NYS and NYC fire safety regulations About Us: From humble beginnings in 2006 to an enterprise being driven by more than 1,000 people today, Midas Hospitality has never lost sight of our #1 priority - people. Currently, Midas Hospitality operates 40+ hotels in 14 states with a focus on select-service and extended-stay properties for leading brands such as Marriott, Hilton and IHG. At Midas Hospitality, we make room for people's dreams. That means building a company where people love to work, our financial partners love the results and everyone loves the experience. As a people-first organization, we offer opportunities to grow and benefits to flourish for anyone with a desire to serve others and a tremendous work ethic. We aim to competitively compensate our associates and reward their contributions. Please visit our website for more information: We offer a range of benefits including, but not limited to: • Growth and development tools and access to learning, • Robust PTO policies, • Medical/Dental/Vision Coverage, • 401k matching, • Employee Assistance Program, • Discounted products and services Midas Hospitality is proud to be a drug free workplace and equal opportunity employer. Job Posted by ApplicantPro

Job Description Position: Director of Operations Department: Operations Reports to: Chief Operating Officer Direct Reports: Director of Hospitality, Sales & Events Manager, General Managers Type: Full-Time, Exempt Position Summary The Director of Operations (DO) is responsible for overseeing multiple high-performing hospitality venues to ensure operational excellence, consistent quality control, and profitability across the portfolio. This senior leadership position partners closely with executive leadership to implement strategic goals, optimize systems, uphold brand standards, and deliver exceptional guest experiences. The DO is instrumental in developing management teams, enhancing service standards, maintaining compliance, overseeing new openings, and ensuring each location reflects the highest level of hospitality and care. This role requires hands-on leadership, financial acumen, and a deep commitment to mentoring and elevating staff performance at all levels. Key Responsibilities Operational Oversight • Serve as the strategic liaison to executive leadership, reporting on performance and aligning with company goals, • Standardize and monitor day-to-day operations across all properties to maintain consistent service excellence, • Implement systems for communication, training, and operational consistency, • Ensure staff adhere to all brand standards, product protocols, and guest service expectations, • Lead POS training and oversight (e.g., setup, admin, comps/voids, menu management), • Enforce safety standards and investigate workplace incidents to maintain a secure work environment, • Ensure compliance with Department of Health regulations and licensing across all locations, • Assist with the planning and operational rollout of new venue openings Financial Management • Oversee profitability across all venues and develop financial strategies aligned with business goals, • Create and manage operational budgets (daily, weekly, quarterly, annual), • Train management teams to use financial tools and dashboards to improve performance, • Identify and reduce excess costs through collaborative planning with property leaders, • Ensure accurate payroll, cash handling, loss prevention, and labor controls, • Approve payroll registers and manage hourly pay scale structures Team Leadership & Development • Serve as a role model for service excellence and hospitality, • Build morale and foster a collaborative, performance-driven team culture, • Support and mentor General Managers, Chefs de Cuisine, and Directors across all properties, • Lead performance reviews, training initiatives, and developmental plans for all management-level staff, • Approve hiring decisions, oversee staffing levels, and schedule senior leaders to ensure full coverage, • Act as final escalation point for employee relations and guest service resolution before HR intervention, • Partner with HR and People Ops to support compliant, healthy, and growth-focused workplace practices Event Participation & Brand Representation • Represent the organization in approved speaking engagements and community events, • Maintain brand voice and uphold organizational values during public appearances, • Collaborate with Communications & Brand Partnerships to approve and align external engagements Standards & Professional Expectations • Uphold brand values including hospitality, culture, learning, sustainability, and service, • Maintain professional presentation and groomed appearance per employee handbook, • Attend and contribute to all required training, meetings, and team development initiatives, • Demonstrate knowledge of the organization’s mission, offerings, and guest expectations, • Maintain and protect company assets, safety, and compliance standards Physical & Scheduling Requirements • Ability to work extended hours (including nights, weekends, holidays) and maintain a presence across all venues, • Able to stand and move for up to 12 hours per day, lifting up to 50 lbs and navigating multi-floor properties, • Must be able to work in varying temperature environments and travel between venues as needed Essential Skills & Competencies • Proven track record of multi-unit or senior-level hospitality operations leadership, • Strong understanding of restaurant software including POS, inventory, reservations, and Microsoft Office Suite, • Excellent communicator with the ability to coach, train, and inspire diverse teams, • Expertise in safety compliance, food & beverage service protocols, and hospitality systems, • Committed to financial responsibility, guest satisfaction, and long-term organizational success Certifications & Education • New York City Food Handlers Certificate, • TIPS Certification, • Bachelor’s degree in Hospitality or relevant field preferred

Job Description WHO ARE WE? We are Electric Shuffle! The award-winning global social entertainment concept that has reimagined shuffleboard. We’ve paired our patented gameplay with delicious food and craft cocktails, a beautiful venue design, and an incredible high-energy atmosphere to deliver an unforgettable experience. We’re thrilled to join the social entertainment scene in New York this Summer. Our team is looking for energetic and experienced Line Cooks to join us on our mission to turn the ordinary into extraordinary on Broadway. To learn more about us; check us out online to learn more about our concept. Website: Instagram: WHAT IS THE JOB? To be successful as a Line Cook for the Electric Shuffle Team, you will be responsible for the following on a daily basis: • Make sure food preparation and storage areas meet health and safety standards, • Be fun, enthusiastic and have lots of energy, • Be able to work as part of a team, delivering consistent food with an attention to detail, even when under pressure, • Have excellent organizational skills, • Stock inventory and supplies, • Bring new and creative ideas to how we do things, • Have a real passion for fresh food and love cooking OUR PROMISE TO YOU When you join Electric Shuffle, you’re joining our Family. If you join us, we’ll always make sure you know how much we value your contribution and hard work. You’ll be paid competitively, with rewards offered throughout the year and you’ll be respected and treated fairly by everyone you work with. As we grow, we want you to grow too; we’ll invest in your training and development to make sure you feel fulfilled, challenged, and always excited throughout your career with us. At Electric Shuffle, we believe in creating equal opportunities for everyone. We do not discriminate in any way, shape or form. We make all of our people decisions without regard to race, color, religion, sex, age, national origin, disability, sexual orientation, gender identity or expression, marital status, veteran status, genetics, or any other category protected under applicable law.

Job Description Position: Director of Culinary Location: New York, NY Compensation: $150,000–$180,000 base salary, plus bonus Schedule: Full-time, on-site A visionary culinary group is seeking a Director of Culinary to lead and inspire the culinary operations across a flagship location and future developments within an iconic mixed-use property in Midtown Manhattan. This is an extraordinary opportunity for a senior-level chef or culinary director to shape a new destination dining experience that reflects innovation, excellence, and guest-centered hospitality. About the Opportunity: This role will oversee the execution and development of all culinary concepts, beginning with a high-end, upscale bistro and private dining room opening within a landmark New York City building. The Director of Culinary will collaborate with ownership, designers, and hospitality leaders to bring a cohesive and world-class food and beverage vision to life — setting the tone for future restaurant openings across the property. Ideal candidates have multi-unit experience, a background in luxury or lifestyle-driven dining environments, and a proven ability to manage culinary teams with a focus on systems, consistency, and profitability. Key Responsibilities: • Lead Culinary Vision: Drive the overall culinary strategy for the brand, from kitchen design and pre-opening operations to menu development and ongoing innovation., • Build & Train Teams: Hire, coach, and mentor a top-tier kitchen leadership team and foster a collaborative, high-performance culture throughout all units., • Open New Concepts: Partner with designers, architects, and operations teams to ensure culinary functionality in back-of-house design and infrastructure., • Operational Oversight: Establish SOPs, inventory systems, and purchasing protocols to ensure efficiency, consistency, and cost control., • Maintain Excellence: Uphold the highest culinary standards, including food quality, safety, cleanliness, and presentation across all locations., • Vendor & Cost Management: Maintain relationships with premium purveyors and manage food and labor costs to meet financial targets., • Collaborate Cross-Functionally: Work closely with ownership, front-of-house leadership, and marketing to deliver an exceptional and cohesive guest experience., • Strategic Expansion: Play a pivotal role in scaling the culinary program for future restaurant openings throughout the 550 Madison development. Qualifications: • Minimum 10 years of progressive culinary leadership experience, including executive chef or culinary director roles., • Background in high-end, fine dining or upscale restaurant groups, with multi-unit oversight strongly preferred., • Strong pre-opening experience, including BOH design collaboration and kitchen launch execution., • Proven track record of team building, cost control, vendor negotiation, and culinary innovation., • Clear, confident communicator with a passion for hospitality and design-forward environments., • NYC market knowledge and experience working in fast-paced, high-expectation urban environments. Compensation & Benefits: • Base salary: $150,000–$180,000 depending on experience, • Bonus eligibility, • Comprehensive benefits package, • PTO and paid holidays, • Opportunity to lead one of NYC’s most anticipated restaurant projects

Job Description Kitchen Lead, Fast Casual Restaurant Job Summary: The Kitchen Lead is responsible for the day-to-day operations of the kitchen, ensuring high-quality food preparation, efficient service, and adherence to food safety standards. This role requires a strong understanding of kitchen dynamics, excellent leadership skills, and the ability to maintain a positive and productive work environment. The Kitchen Lead will oversee kitchen staff, manage inventory, and contribute to menu development, all while upholding the restaurant's commitment to customer satisfaction and operational excellence. Responsibilities: Kitchen Operations:Oversee and participate in all aspects of food preparation, including prepping, cooking, assembly, and presentation, ensuring consistency and qualityManage kitchen flow during peak hours to ensure timely service and maintain customer satisfactionEnsure all food items are prepared according to recipes, portion sizes, and quality standardsMonitor food inventory, place orders, and minimize waste through proper handling and storageConduct regular quality and safety checks on ingredients and finished productsMaintain a clean and organized kitchen environment, adhering to company and NYC DOH regulationsTeam Leadership & Training:Train new kitchen staff on food preparation techniques, kitchen procedures, and safety protocolsSupervise and motivate kitchen staff, fostering a positive and collaborative team atmosphereDelegate tasks effectively and ensure all team members understand their responsibilitiesProvide ongoing coaching and feedback to improve staff performanceAssist in scheduling kitchen staff to ensure adequate coverageInventory & Cost Control:Monitor food costs and actively work to reduce waste and optimize inventory levelsConduct regular inventory counts and reconcile with sales dataIdentify opportunities for cost savings without compromising quality or availability of ingredients Food Safety & Compliance:Ensure strict adherence to company and NYC DOH regulatory guidelinesImplement and maintain proper food handling, storage, and temperature control proceduresMaintenance & Equipment:Perform routine checks on kitchen equipment and report any malfunctions or maintenance needsEnsure all kitchen equipment is cleaned and maintained properlyCustomer Service:Address customer feedback related to food quality or preparation in a professional and timely mannerCollaborate with front-of-house staff to ensure a seamless dining experience Qualifications: Proven experience (2 years) as a Kitchen Lead, Supervisor, or similar role in a restaurant setting In-depth knowledge of food preparation techniques, cooking methods, and kitchen equipmentSolid understanding of food safety principles and practices Strong leadership, communication, and interpersonal skillsAbility to work effectively in a fast-paced environment and manage multiple tasks simultaneouslyExcellent problem-solving and decision-making abilitiesFlexibility to work various shifts, including evenings, weekends, and holidaysBasic computer skills for inventory management and scheduling Physical Requirements: Ability to stand for extended periods and lift up to 50 poundsManual dexterity and coordination to operate kitchen equipment Education: High school diploma or equivalent requiredNew York City Department of Health Food Handler’s Certificate requiredCulinary degree or certificate is a plus Lead, Fast Casual Restaurant Job Summary: The Kitchen Lead is responsible for the day-to-day operations of the kitchen, ensuring high-quality food preparation, efficient service, and adherence to food safety standards. This role requires a strong understanding of kitchen dynamics, excellent leadership skills, and the ability to maintain a positive and productive work environment. The Kitchen Lead will oversee kitchen staff, manage inventory, and contribute to menu development, all while upholding the restaurant's commitment to customer satisfaction and operational excellence. Responsibilities: Kitchen Operations:Oversee and participate in all aspects of food preparation, including prepping, cooking, assembly, and presentation, ensuring consistency and qualityManage kitchen flow during peak hours to ensure timely service and maintain customer satisfactionEnsure all food items are prepared according to recipes, portion sizes, and quality standardsMonitor food inventory, place orders, and minimize waste through proper handling and storageConduct regular quality and safety checks on ingredients and finished productsMaintain a clean and organized kitchen environment, adhering to company and NYC DOH regulationsTeam Leadership & Training:Train new kitchen staff on food preparation techniques, kitchen procedures, and safety protocolsSupervise and motivate kitchen staff, fostering a positive and collaborative team atmosphereDelegate tasks effectively and ensure all team members understand their responsibilitiesProvide ongoing coaching and feedback to improve staff performanceAssist in scheduling kitchen staff to ensure adequate coverageInventory & Cost Control:Monitor food costs and actively work to reduce waste and optimize inventory levelsConduct regular inventory counts and reconcile with sales dataIdentify opportunities for cost savings without compromising quality or availability of ingredients Food Safety & Compliance:Ensure strict adherence to company and NYC DOH regulatory guidelinesImplement and maintain proper food handling, storage, and temperature control proceduresMaintenance & Equipment:Perform routine checks on kitchen equipment and report any malfunctions or maintenance needsEnsure all kitchen equipment is cleaned and maintained properlyCustomer Service:Address customer feedback related to food quality or preparation in a professional and timely mannerCollaborate with front-of-house staff to ensure a seamless dining experience Qualifications: Proven experience (2 years) as a Kitchen Lead, Supervisor, or similar role in a restaurant setting In-depth knowledge of food preparation techniques, cooking methods, and kitchen equipmentSolid understanding of food safety principles and practices Strong leadership, communication, and interpersonal skillsAbility to work effectively in a fast-paced environment and manage multiple tasks simultaneouslyExcellent problem-solving and decision-making abilitiesFlexibility to work various shifts, including evenings, weekends, and holidaysBasic computer skills for inventory management and scheduling Physical Requirements: Ability to stand for extended periods and lift up to 50 poundsManual dexterity and coordination to operate kitchen equipment Education: High school diploma or equivalent requiredNew York City Department of Health Food Handler’s Certificate requiredCulinary degree or certificate is a plusDepartment of Health Food Handler’s Certificate required • Culinary degree or certificate is a plus By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. 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Job Description The Noble 33 Hospitality and lifestyle company is seeking an Executive Chef for Sparrow Italia - NEW LOCATION - NEW YORK CITY ! This position is responsible for the overall food quality of all food items, controls COGS, trains and oversees all back of house employees and areas, ensures company standards and may be responsible for seasonal specials and menu changes. Duties & Functions: • Maintain constant quality control of all food prepared and ensure it meets the Culinary Director’s and restaurant standards and is served on time, • Understand the operational set up and principle of the restaurant, • Oversee and collaborate with the Sous Chef at all times to produce the highest culinary standards, • Hiring and training staff to prepare and cook all the menu items, • Identify training needs and conduct training for all back of house team members and positions, • Coordinate the kitchen team and support any position that is in need of help, • Complete necessary food and station preparation prior to the scheduled event, • Ensure efficient and accurate use of produce, products and equipment in and around the kitchen, • Ensure that hygiene and safety protocols are implemented and enforced to the highest standard, • Conduct inventory of ingredients and equipment and placing orders as neededSpecific Job Knowledge & Skills:, • Culinary degree preferred, High School or equivalent required, • One to two years in a management position, preferably in an upscale or lifestyle brand hotel, • Ability to thrive in a high-pressure environment, • Ability to reproduce and coach precision plating ( to company standards), • Passion for food and for creating exceptional guest experiences, • Gracious, friendly, and fun demeanor, • Ability to multitask, work in a fast paced environment and have a high level attention to detail, • Strong verbal and written communication skills in English, prefer bilingual English/Spanish, • Develop and maintain positive and productive working relationships with other employees and departments, • Ability to work independently and to partner with others to promote an environment of teamwork, • Available to work on call shifts, after hours, over weekends and on holidays., • Responsible for quarterly, and special occasion menus ( approved by direct report)Physical Abilities:, • Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance, • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity, • Stand, sit, or walk for an extended period of time or for an entire work shift, • Reach overhead and below the knees, including bending, twisting, pulling, and stooping, • Requires manual ability to use, carry, and operate all necessary equipment Benefits:, • Dental insurance, • Health insurance, • Life insurance, • Vision insurance, • Paid Time OffWe offer opportunities for growth and development. We pride ourselves on our fast-paced culture supported by leaders who propel you to your full potential. If you want to join our dynamic team, we invite you to apply!

Job Description Rosa Mexicano Restaurants, a NYC based, successful casual fine dining restaurant group known for outstanding hospitality and service and for offering an authentic menu that the Zagat Survey calls, "the 'gold standard' of 'upscale modern' Mexican cuisine", with locations in New York, New Jersey, Massachusetts, Connecticut, Pennsylvania, Virginia, and Maryland, seeks an Executive Sous Chef for our Lincoln Center location in the Empire Hotel. As an Executive Sous Chef with Rosa Mexicano, you will lead the culinary team in all areas of a unit insuring on trend, efficient, safe, and sanitary food production. You will be responsible for, inventory, purchasing, food cost controls and staff management and development. Provides excellent customer service to a wide variety of customers and maintains highest professional food quality and sanitation standards. Key Responsibilities: • Evaluates food products to ensure that quality standards are consistently attained, • Organizes and coordinates the work of chefs, cooks, and other kitchen employees to ensure that the preparation, delivery, set up and serving of food and associated items, is economical, technically correct and meets or exceeds health code requirements and customer's expectations, • Maintains excellent employee communications to continuously improve the quality of provided services and to resolve problems, • Analyzes ongoing performance and trends in the local operation and devises and leads improvements, • Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality, • Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards, • Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned, • Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed, • Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products, • Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits, • Culinary degree preferred, • Bachelor's Degree in Food Services Technology/Management/or related field preferred, • Three to five years of progressive culinary or kitchen management experience, depending upon formal degree or training, • Experience with planning and managing catering events from a culinary perspective, • Strong leadership skills and desire to work with an industry leader, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Proficient computer skills (Microsoft Office, Email and the Internet), • Ability to communicate on various levels including management, departmental, customer and associate, • Ability to work a continuously flexible schedule including days, evenings, and weekends with varying days off to support a seven-day-a-week dining operation

Job Description Just Salad is seeking a construction professional that will join our team. Reporting to the Chief Development Officer, you will set the direction for the construction department and oversee all aspects of construction, including budget forecasting, construction scheduling & administration, and managing third-party vendors, contractors, & consultants. In line with Just Salad’s mission to make everyday health and sustainability possible, you will also support initiatives to reduce Just Salad’s environmental footprint. The person should be located in the NYC tri-state area or NJ and able to commute into our NYC office. Reports to: Chief Development Officer This position is ideally on site in our NYC office. Director of Construction Responsibilities: • Lead Team of Construction Project Managers for growing brand to ensure that projects come in on time and within budget. , • Manage the GC project flow to ensure GC’s aren’t beyond their capacity for projects. , • Develop, manage and oversee project-specific budget estimate production for Real Estate committee approval based on Landlord workletter and existing site conditions. , • Collaborate with Director of Real Estate and Director of Design and Project Management to help set direction for the Development Team., • Support the Real Estate site selection process and due diligence on potential sites. , • Review and redline Construction Documents to ensure Just Salad’s guidelines are met, review for constructability and minimize project change orders. , • Consolidate, communicate, and manage all issues and risks affecting construction schedule and budget. , • Oversee project-specific bidding process and contract negotiations. , • Oversee new construction sites at a regional level to ensure a high level of quality and safety. , • Guarantee that all work is executed in accordance with Project Architectural and MEP plans, as well as Just Salad prototype and construction standards. , • Provide technical support to Construction PM’s, General Contractors and Consultants. , • Develop and maintains project-specific construction budget and change order log. , • Coordinate and monitors construction schedule updates, construction invoices, and submittals. , • Ensure timely close out of all projects to allow for timely tenant allowance submissions , • Develop and maintains relationships with local municipalities to ensure seamless store openings. , • Manage overall inspection process to ensure timely approvals required to obtain final Certificate of Occupancy and any other permits/certificates required for opening. , • Bachelor of Science in either Mechanical, Electrical, or Plumbing, Construction Management, Architecture, or other related discipline required , • MEP engineering degree is a plus , • Minimum of 10 -12 years of experience working in construction including 6 years of construction leadership is required , • Experiences with Quick Service/Fast Casual Restaurants is preferred. , • Ability to read and interpret architectural and engineering drawings , • Have a positive spirit and eagerness to take initiative and to take on responsibilities to optimize the team’s effectiveness , • Must have exceptional attention to detail and ability to multitask , • Strong organizational and time management skills, and ability to prioritize , • Excellent communication and interpersonal skills , • Strong problem-solving skills and analytical abilities , • Flexible and able to handle multiple projects and tasks simultaneously , • Displays initiative and a strong sense of personal motivation. , • Travel is required , • Annual Salary $160,000 - $180,000. Salary dependent on experience. Eligible for up to 15% bonus. , • Medical, Dental, and Vision Insurance , • Voluntary Long-Term Disability, Hospital Insurance, Accidental Insurance, Life Insurance + AD & D , • Eligibility to participate in 401K , • Paid Vacation and Holidays , • Pre-Tax Benefits (FSA, HSA, and Commuter Benefits) , • Fitness Discounts , • Summer Fridays , • Employee Assistance Program  Just Salad is a fast-casual restaurant chain with a mission to make everyday health and sustainability possible. The brand serves craveable, accessible, plant-centric meals made with homemade dressings, prepped-daily produce, from-scratch recipes and fresh, flavorful ingredients. Guests can choose from over 15 chef-designed salads, wraps, warm bowls, market plates, soups and smoothies, including classic offerings and rotating seasonal favorites. Empowering customers to “Eat with Purpose,” Just Salad is a Certified B Corporation™ and home to the world’s largest restaurant reusable program, as well as the first U.S. restaurant chain to carbon label its menu and offer a Climatarian menu category. The company was founded in 2006 and has over 100 locations across New York, New Jersey, Connecticut, Florida, Illinois, Pennsylvania, Massachusetts and Washington D.C.

Job Description Join a dynamic culinary team as a key leader in the kitchen, where you will support the Head Chef, elevate culinary standards, and foster a positive, empowering environment for your team. This role offers an exciting opportunity to coach, develop, and inspire your team while ensuring exceptional guest experiences and strong operational performance. Executive Sous Chef Benefits & Compensation • Competitive salary $72,000–$82,000, depending on experience, • Performance-based bonus opportunities, • Shared tips, • Free meals while on shift, • Opportunities for growth and promotion within a dynamic, expanding brand, • Paid time off, benefits, and wellness perks, • Chef whites/uniform provided, • Ongoing training, development programs, and access to new menu launches, • A fun, collaborative culture that celebrates individuality, creativity, and team success Executive Sous Chef Requirements & Qualifications • Experience as a Senior Sous Chef, Executive Sous Chef, or Head Chef in a high-volume, fast-paced environment, • Strong communication skills with the ability to provide honest feedback with compassion and emotional intelligence, • Proven ability to uphold outstanding food quality, health standards, and kitchen safety protocols, • Strong understanding of kitchen financials: GP, labor management, inventory, and stock control, • A motivational leader committed to team success Executive Sous Chef Preferred Background & Skills • Passionate about building an inclusive environment where individuality is celebrated and everyone feels like they belong, • A forward-thinking problem solver who stays calm under pressure and makes smart decisions quickly Executive Sous Chef Day-to-Day Responsibilities • Lead by example, creating a positive, inclusive kitchen environment where your team feels supported and celebrated, • Develop and mentor culinarians at all levels, fostering continuous growth, • Ensure every dish is prepared to exceptional standards, equipping your team with the necessary skills, • Maintain impeccable food safety, sanitation, and kitchen health standards, • Support all aspects of kitchen financial performance including COGS, labor costs, waste reduction, and stock control, • Partner with the Head Chef to recruit, train, and build a strong, cohesive team rooted in culture and accountability If you’re a passionate culinary leader who thrives in a fast-paced environment and wants to grow with a brand that celebrates personality and purpose, this is the place for you.

Job Description BronxWorks helps individuals and families improve their economic and social well-being. From toddlers to seniors, we feed, shelter, teach, and support our neighbors to build a stronger community. In all aspects of our work, we strive for the highest ethical and performance standards and are guided by the belief that people are to be treated with dignity and respect regardless of their present situation or past experiences. Across our 60+ locations, we provide programs in a variety of service areas, including workforce development, children, youth, families, seniors and homeless prevention. The Jerome Avenue Men’s Shelter (JAMS) provides beds to 200 men with mental illness who are experiencing homelessness. The site offers an array of social services, such as housing case management (including assistance with benefits and gathering vital documents), programming to address mental health and substance abuse issues, meals, and activities. The site has an on-site clinic that can provide primary care and psychiatric services. Residents can remain at the shelter until placed into permanent housing, ideally within nine months of receiving services. RESPONSIBILITIES • Abide by Department of Health and OSHA regulations regarding kitchen hygiene and maintenance., • Assist with weighing in, receiving and proper storage of food., • Participate in menu planning., • Prepare food under direction of head cook., • Assist with safe handling and proper temperature control of prepared foods., • Assist with proper functioning and cleaning of kitchen and kitchen equipment, dining areas, and adherence to sanitation standards., • Assist with packaging and delivery of meals to satellite offices., • Submit food orders., • Maintain food usage records and assist in taking monthly inventory., • Help coordinate activities of staff engaged in food preparation, meal service and cleanup., • Attend relevant BronxWorks and outside training., • High school diploma or equivalent credentials preferred., • Valid Safe Food Handlers’ Certificate or ability to obtain certificate within 3-6 months of employment., • Some experience working in a setting responsible for managing and providing 3 meals based on required standards in a congregate setting is preferred., • Proficiency in safe operation of all kitchen equipment and Department of Health Regulations., • Ability to use a computer for prolonged periods., • Ability to occasionally lift and/or move up to 10 pounds., • Ability to stand, walk, or sit for long periods of time., • Ability to climb five flights of stairs, if required to conduct home visits and/or fieldwork., • Ability to bend and retrieve objects and/or documents., • Ability to travel in the boroughs of New York City and its adjacent counties via public transportation., • Ability to travel for a minimum of 1 mile within a reasonable amount of time and in all types of weather, including inclement weather, if required to conduct home visits and/or field work. BronxWorks seeks to build an inclusive organization grounded in respect for differences. BronxWorks is committed to equal employment opportunity and providing reasonable accommodations to qualified candidates and employees pursuant to applicable law. This commitment applies to all terms, conditions, and privileges of employment, including but not limited to recruitment, hiring, compensation, training and employee development, placement, promotion, demotion, upgrading, downgrading, transfer, layoff and termination. We value and encourage diversity and solicit applications from all qualified applicants without regard to race, color, gender, sex, age, religion, creed, national origin, ancestry, citizenship, marital status, sexual orientation, physical or mental disability, medical condition, military and veteran status, gender identity or expression, genetic information, status as a victim of domestic violence, or any other characteristic protected by federal, state, or local law. If you require reasonable accommodation as part of the application process, please contact .

Job DescriptionJob Title: Head ChefLocation: New York, NY Job Overview: We are seeking a highly skilled and passionate Head Chef to lead our culinary team in creating exceptional dining experiences. The ideal candidate will be a talented and creative chef with strong leadership abilities, an in-depth knowledge of culinary techniques, and a commitment to delivering high-quality, delicious food. As the Head Chef, you will oversee kitchen operations, develop menu items, and manage a team of kitchen staff to ensure efficient, safe, and consistent food production. Key Responsibilities: • Lead, inspire, and manage the kitchen team, ensuring all staff work cohesively and efficiently., • Oversee food preparation, cooking, and plating to maintain the highest standards of quality, taste, and presentation., • Develop, plan, and execute menu items that align with the concept, ensuring variety and creativity while maintaining cost-effectiveness., • Ensure kitchen operations run smoothly, including inventory management, ordering supplies, and maintaining kitchen equipment., • Enforce health, safety, and sanitation standards, ensuring compliance with all local regulations and company policies., • Monitor food costs, portion sizes, and waste to meet financial targets while maintaining food quality., • Train, mentor, and evaluate kitchen staff, fostering an environment of growth and skill development., • Collaborate with front-of-house management to ensure seamless service and communication between the kitchen and dining areas., • Handle and resolve any kitchen issues that arise during service, maintaining a calm and professional environment., • Maintain consistent communication with vendors to ensure the quality and timely delivery of ingredients., • Manage the kitchen's cleanliness, ensuring that workstations, equipment, and utensils are sanitized and organized at all times.Qualifications:, • Proven experience as a Head Chef, Executive Chef, or in a similar leadership role within a high-volume kitchen., • In-depth knowledge of culinary techniques, food safety, and kitchen management practices., • Strong leadership and organizational skills, with the ability to motivate and manage a diverse team., • Creativity and passion for developing new dishes and improving existing menu items., • Excellent time management skills and the ability to work under pressure in a fast-paced environment., • Strong communication and interpersonal skills to effectively interact with kitchen staff and management., • High school diploma or equivalent required; culinary degree or certification preferred., • Ability to work flexible hours, including nights, weekends, and holidays, as needed.Physical Requirements:, • Ability to stand for long periods of time and work in a hot, fast-paced kitchen environment., • Ability to lift up to 50 pounds and carry heavy items such as ingredients, cookware, and supplies.Benefits:, • Competitive salary and performance-based incentives., • Health, dental, and vision benefits., • Paid time off and holidays., • Opportunities for career advancement and growth.If you are a passionate and experienced culinary leader with a dedication to delivering exceptional food and a positive work environment, we encourage you to apply!

Job DescriptionExecutive Chef – Asian Cuisine Location: New York, NY A high-end, chef-driven restaurant in New York City is seeking an Executive Chef with deep expertise in Asian cuisine. This leader will oversee all culinary operations, shape menu development, and uphold exceptional quality and consistency across a dynamic, high-volume kitchen. The ideal candidate brings creativity, strong team leadership, and a passion for authentic, technique-driven cooking. Key Responsibilities: • Lead all back-of-house operations, including culinary execution, menu development, and kitchen leadership., • Create innovative, seasonally inspired menus rooted in Asian cuisines—ensuring authenticity, consistency, and elevated presentation., • Train, mentor, and develop kitchen staff at all levels, fostering a culture of collaboration, excellence, and accountability., • Oversee food quality, flavor profiles, and plating standards to deliver an exceptional guest experience., • Manage inventory, purchasing, vendor relationships, and cost controls, maintaining targets for food and labor costs., • Implement and enforce all food safety, sanitation, and DOH compliance standards throughout the kitchen., • Collaborate closely with leadership teams on operational planning, budgeting, and culinary strategy., • Maintain strong kitchen organization, workflow efficiency, and professional discipline during high-volume service., • Lead culinary team through menu rollouts, tastings, training sessions, and special events., • Drive continuous improvement in recipes, processes, and overall kitchen performance.Qualifications:, • 5+ years of leadership experience as an Executive Chef or Senior Sous Chef, preferably in high-end or upscale Asian cuisine., • Deep knowledge of Asian culinary traditions, ingredients, techniques, and regional flavor profiles., • Proven ability to lead and inspire large kitchen teams in a fast-paced, high-volume environment., • Strong financial acumen, including food cost management, ordering, budgeting, and vendor communication., • Excellent communication, organizational, and problem-solving skills., • Ability to thrive under pressure while maintaining high standards., • Flexible schedule, including nights, weekends, and holidays.What We Offer:, • Competitive salary and performance-based bonuses, • Opportunities for creative input and menu development, • A collaborative culinary environment with room for growth, • Comprehensive benefits and ongoing professional development

Job Description Executive Chef Location: New York, NY Compensation: $120,000–$140,000 + Benefits + PTO + Select Paid Holidays An upscale, kosher steakhouse, high-volume hospitality group in New York City is seeking an accomplished Executive Chef to lead all culinary operations at one of its signature restaurant venues. This position is ideal for a chef who is both operationally sharp and creatively driven, with experience leading high-performing teams and executing top-tier cuisine at scale. Key Responsibilities • Lead the kitchen team with a commitment to excellence in food quality, consistency, and execution., • Oversee all culinary operations, including menu development, cost control, scheduling, and inventory management., • Drive and maintain impeccable kitchen cleanliness, organization, and DOH compliance., • Hire, train, and mentor BOH staff, fostering a positive, productive, and inclusive kitchen culture., • Collaborate closely with ownership and FOH leadership to ensure seamless kitchen-to-dining room communication and exceptional guest experience., • Implement systems and procedures to streamline operations and control labor, food, and operational costs., • Partner with leadership to strategize around seasonality, special events, and private dining needs. Qualifications • Minimum of 5–7 years of experience as an Executive Chef or CDC in a high-volume, chef-driven restaurant., • Proven leadership experience managing BOH teams in high-touch, fast-paced environments., • Strong administrative skills, including scheduling, ordering, inventory, and cost analysis., • Deep understanding of kitchen systems, sanitation standards, and NYC DOH requirements., • Creative and collaborative approach to menu development and kitchen innovation., • Passion for hospitality and a hands-on approach to team leadership.

Job Description The Real Estate Manager will be responsible for finding new sites for our rapidly growing fast-casual restaurant chain. The primary responsibilities will include market mapping and negotiating new leases to expand the brand and ensure successful openings. In line with Just Salad’s mission to make everyday health and sustainability possible, you will support initiatives to reduce Just Salad’s environmental footprint. This position must be based out of an existing Just Salad Market (East Coast or Midwest). Reports to: Real Estate Director We value partnership, incubate good ideas, inspire passion, and celebrate innovation. As the Real Estate Manager, you are responsible for exemplifying the company culture as well as: • Evaluate markets and present potential new locations., • Prepare and negotiate LOIs and leases., • Prepare Real Estate Packages and present quality deals to Real Estate Committee., • Manage current portfolio, new leases, and lease abstracts., • Manage landlord and broker relationships., • Work closely with design, construction, finance, and marketing during the life cycle of the projects., • Support initiatives to reduce Just Salad’s environmental footprint., • Minimum of 5 years of experience working in a similar dealmaker role., • Experience with national restaurant experience or multi-unit concepts a plus., • Excellent negotiation and strategic skills., • Strong Landlord relationships., • Excellent computer skills including proficiency in Google Sheets, Google Docs, Google Slides, Microsoft Excel, Microsoft Project, and Microsoft Word., • Self-sufficient, organized, and strong organizational skills., • Ability to work both independently and as a team player and thrive in a fast paced, high pressure environment dependent on managing multiple project timelines and schedules simultaneously., • Ability to communicate well and work productively with internal departments and external vendors disciplines within the fast-casual business., • $130,000-$150,000/annually plus bonus eligible, • Summer Fridays, • Paid Vacation, Sick days, and Holidays, • Medical, Dental, and Vision Insurance, • Voluntary Long-Term Disability, Accidental, Hospital Insurance, Life and AD&D, • Eligibility to participate in 401K, • Fitness Discounts, • Pre-tax Benefits (HSA, FSA, and Commuter Benefits) Just Salad is a fast-casual restaurant chain with a mission to make everyday health and sustainability possible. The brand serves craveable, accessible, plant-centric meals made with homemade dressings, prepped-daily produce, from-scratch recipes and fresh, flavorful ingredients. Guests can choose from over 15 chef-designed salads, wraps, warm bowls, market plates, soups and smoothies, including classic offerings and rotating seasonal favorites. Empowering customers to “Eat with Purpose,” Just Salad is a Certified B Corporation™ and home to the world’s largest restaurant reusable program, as well as the first U.S. restaurant chain to carbon label its menu and offer a Climatarian menu category. The company was founded in 2006 and has over 100 locations across New York, New Jersey, Connecticut, Florida, Illinois, Pennsylvania, Massachusetts and Washington D.C.

Job Description Location: Salary: $110,000 - $115,000 Other Forms of Compensation: Bonus Eligible At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary Working as a Senior Executive Chef will allow you the opportunity to work with GREAT people like yourself! The purpose of this job is to lead culinary operations in all areas of a unit insuring on trend, efficient, safe and sanitary food production. You will be responsible for menu development, inventory, purchasing, food cost controls and staff management and development. Key Responsibilities: • Develops high culinary standards for our retail, board meals, dining and catering operations, • Trains, develops and provides inspirational leadership to local culinary team, • Leads Corporate Social Responsibility, food seasonality, health/wellness and high-quality culinary arts on campus, • Analyzes ongoing performance and trends in the local operation and devises and leads improvements, • Demonstrates a complete understanding of daily menu items and is able to explain them to customers accurately Preferred Qualifications: • Culinary degree preferred, • Bachelor's Degree in Food Services Technology/Management/or related field preferred, • Three to five years of progressive culinary or kitchen management experience, depending upon formal degree or training, • Experience with planning and managing catering events from a culinary perspective, • Strong leadership skills and desire to work with an industry leader, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Proficient computer skills (Microsoft Office, Email and the Internet), • Ability to communicate on various levels including management, departmental, customer and associate, • ServSafe® Certification Apply to Chartwells Higher Education today! Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Req ID: 1487587 Gourmet KRISTINA MCCARTHY [[req_classification]]

Job DescriptionDescription: Job Title: Director of Event Sales – The Ritz-Carlton NoMad, NYC Location: New York, NY Reports To: Sr. Director of F&B Operations, NoMad Department: Operations Employment Type: Salaried, Exempt Position Summary The Director of Event Sales – Ritz-Carlton NoMad is a senior strategic sales leader responsible for driving event-related revenue and client relationships for José Andrés Group (JAG) venues within Ritz-Carlton NoMad. This leader will ensure outstanding event sales performance, foster strong client partnerships, and execute high-visibility events that align with JAG’s brand as well as the Ritz-Carlton’s standard of refined luxury hospitality. Key Responsibilities Sales Strategy & Revenue Growth • Develop and execute an event sales strategy that targets weddings, social events, corporate functions, and private dining for JAG venues at Ritz-Carlton NoMad., • Collaborate with JAG and hotel leadership to set annual event sales goals and monitor performance., • Identify and cultivate new business opportunities, including corporate accounts, third-party planners, luxury social clients, and partnerships., • Serve as the lead sales contact for event clients, guiding them through the planning process from inquiry through execution, and ensuring exceptional service., • Build and nurture long-term relationships with clients, planners, agencies, and luxury hospitality partners., • Anticipate client needs and provide proactive consultative selling, matching event design and catering solutions to client objectives., • Coordinate with Culinary, Events Operations, Banquets, Marketing, and Hotel Sales teams to ensure seamless planning, execution, and on-site delivery of events., • Serve as a liaison between client and operational teams to ensure logistics, menus, staffing, and service standards are clearly communicated and executed., • Attend and oversee event rehearsals, set-up, and on-the-day execution to ensure quality, service standards, and client satisfaction., • Monitor event timelines, manage last-minute adjustments, and resolve client or operational issues proactively., • Develop event forecasts, pricing strategies, and revenue projections in alignment with annual targets., • Monitor event budgets, expenses, and vendor contracts, ensuring profitability and cost controls., • Lead and mentor the event sales team, setting goals, performance standards, and development plans., • Provide coaching, training, and feedback to ensure strong client service, sales conversion, and negotiation skills within the team., • Build a talent pipeline for event sales and planner roles and assist with recruiting and hiring as needed., • 7–10 years of sales leadership or event sales experience in luxury hospitality, hotels, or fine dining—ideally in New York City., • Proven track record driving event sales, revenue growth, and large-scale event bookings in a luxury environment., • Solid understanding of event planning, catering logistics, and client relationship management., • Experience negotiating event contracts, managing deposits, and building event proposals., • Excellent communication, presentation, and consultative sales skills., • Skilled in cross-functional collaboration and detailed event execution oversight., • Proficiency with event sales and CRM systems, catering software, and Google Workspace., • Knowledge of luxury service standards and high-touch hospitality expectations., • Working Conditions & Physical Requirements, • Ability to walk and stand for extended periods (up to 8 hours) during event setup and execution., • Occasional lifting of materials and event-related items—up to 15 lbs regularly, 30 lbs occasionally., • Comfortable working in a fast-paced event environment with multiple deadlines and shifting priorities., • Availability to work evenings, weekends, holidays, and on-site during client events., • Competitive Base Salary & Performance-Based Incentives, • Comprehensive Health & Wellness Benefits, • Employee Discounts and Preferred Access to JAG and Ritz-Carlton Services, • Retirement Savings Plans José Andrés Group is proud to be an Equal Opportunity Employer. We participate in the federal E-Verify Program.

Job Description Position Title: [[title]] Pay Grade: [[payGrade_obj]] Salary: 90000 - 100000 A family of companies and experiences As the leading foodservice and support services company, Compass Group USA is known for our great people, great service and our great results. If you’ve been hungry and away from home, chances are you’ve tasted Compass Group’s delicious food and experienced our outstanding service. We have over 284,000 US associates who work in award-winning restaurants, corporate cafes, hospitals, schools, arenas, museums, and more in all 50 states. Our reach is constantly expanding to shape the industry and create new opportunities for innovation. Join the Compass family today! great people. great services. great results. Each and every individual plays a key role in the growth and legacy of our company. We know the next big idea can come from anyone. We encourage developing and attracting expertise that differentiates us as a company as we continue to raise the bar. This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email . Job Summary In this role you will supervise and participate in food preparation and quality, physical maintenance and inventory functions to ensure high quality standards, safety, and revenue goals are met. Key Responsibilities: • Assists in the creation and recommends menu changes, • Recommends and implements procedural/production changes, • Assures compliance with all sanitation Serve-Safe and safety requirements, • Performs culinary management of food service operation to include inventory, ordering and receiving, • Demonstrates proficiency in menu development, cost controls, and purchasing and inventory with a focus on sourcing and utilizing local food products, • Performs other duties as assigned Qualifications: • Culinary Degree Required, Associates Degree Preferred, • 3-5 years of relevant culinary experience preferred, • High volume production and catering experience, • Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Desire to work with an industry leader preferred Apply to Compass Group today! Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Compass Corporate maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Corporate are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information.

Job Description Salary: 90,000.00 - 95,000.00 Other Forms of Compensation: Reports to: Sr. Director of Dining Services Driven by our passion in the pursuit of hospitality and culinary excellence, Morrison Living has built community through dining experiences for over a century. Embedded in our culture, we deliver exceptional service and aim to be the best part of someone’s day. The commitment of our team members to these core principles makes us an industry leader and an employer of choice for hospitality professionals. Everything we do means more when it’s served with care. The exceptional care and culinary artistry of our team members is nurtured by training, developing, and recognizing our greatest asset – our people. This approach makes the Morrison Living difference. Join us and discover how we build community one meal at a time. Job Summary: An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and, the safe handling of food by following safety & sanitation protocols. Leading Culinary Operation: • Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability., • Determines how food should be presented and create decorative food displays., • Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients., • Seeks out sources for fresh food; monitors all produce and meat for freshness., • Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food., • Research customer preferences and develops a menu which incorporates local foods and flavors., • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions., • Demonstrate new cooking techniques and equipment to staff., • Supervises and coordinates activities of cooks and workers engaged in food preparation., • Ensure compliance with federal, state, local and company health, safety, sanitation standards., • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance., • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety., • Monitors the quality of raw and cooked food products to ensure that standards are met., • Follows and enforces food safety and sanitation guidelines., • Participates in the development and implementation of business strategies for the community which are aligned with the client’s overall mission, vision values and strategies., • Manages department controllable expenses including food cost, supplies, uniforms, and equipment., • Develops and implements guidelines and control procedures for purchasing and receiving areas., • Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs., • Develop, implement, and manage the department's budget; continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives., • Identify major revenue and expense opportunities and possible problems., • Controls food cost, labor, and other expenses; monitors actual versus budgeted expenses., • Oversees the food inventory, purchasing, control, and disbursement of all food supplies., • Creates 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service., • Professional attitude and appearance while engaging with residents and community staff., • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed., • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention., • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations., • Ensures that employees provide genuine hospitality and teamwork on an ongoing basis., • Uses teamwork to support guests and employees., • Seeks opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department., • Reviews resident satisfaction results and other data to identify areas of improvement., • Responds to and handles guest problems and complaints. Team Building and Management: • Regularly lead team member meetings, • Establishes goals including performance goals, budget goals, team goals, etc., • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns., • Develops and implements strategies and practices which support team member engagement., • Ensures employees are treated fairly and equitably., • Provides team members with the training needed to understand expectations and perform job responsibilities., • Provides team members with the necessary tools to perform their duties and responsibilities., • Communicates performance expectations and provides team members with on-going feedback., • Provides team members with coaching and counseling as needed to achieve performance objectives and reach their fullest potential. Preferred Qualifications: • A.S. or equivalent experience, • Minimum 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training., • Extensive catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences, • Hands-on chefs experience a must., • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities., • ServSafe certified - highly desirable. Job Summary Apply to Morrison Living today! Morrison Living is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Living are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Morrison Living maintains a drug-free workplace. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Req ID: 1481536 Morrison Living PASCHA A BELNAVIS [[req_classification]]

Job Description POSITION SUMMARY: An immediate availability exists for a proven restaurant professional with the ability to maintain our high standards of quality and guest satisfaction. We offer great opportunities to build and grow in a high volume setting while maintaining a friendly and enjoyable work environment. The Kitchen Manager is responsible for all aspects of the day-to-day operations of the restaurant, production, staff and brand quality. The Kitchen Manager reports to the Operations Manager and Partners. DUTIES & RESPONSIBILITIES: • Facilitate clear communications, write requisitions, complete food inventories, calculate culinary finances and oversee cost management., • Work closely with staff to ensure that respective jobs are being executed as per company guidelines., • Maintain A grade standards for kitchen cleanliness to follow all Health Department guidelines and ensure proper food handling process from receiving through plating., • Structure kitchen by utilizing standard recipe cards and plating guides., • Secure all reach-ins and walk-ins so they are locked., • Complete line checks to monitor all refrigeration temperatures, rotation and dating of all foods, proper food prep, food freshness and taste as well as the readiness of specials for service., • Implement closing duties for stewards, line/pantry cooks and ensure all duties are being completed., • Create and execute daily and seasonal specials., • Execute all positions on the line and help the line staff as necessary when behind., • Oversee the production and successful execution of all menu items., • Ensure complete compliance with all workplace safety and emergency procedures., • Expedite orders accurately and efficiently to ensure smooth kitchen flow., • Work closely with Marketing and Events teams to ensure menu offering reflective of current restaurant trends., • Ensure all food is up to the brand quality and standards, all specials are seasonal and current with trends, coach and train the staff to company's brand of food., • Attend all weekly management and corporate meetings that are scheduled., • Hold mandatory, monthly kitchen meetings and address all issues that arise., • Coordinate ordering of items with the purchaser on a daily basis., • Create and maintain weekly employee schedule., • Prevent breakage by overseeing kitchen crew., • Inspire and motivate the kitchen staff., • Utilize classic techniques and standards in the creation and production of all sauces and stocks, in meat, fish and poultry butchering as well as in the development of flavor profiles. FISCAL RESPONSIBILITY: • Actively monitor and respond to both daily labor and food cost reports to ensure costs trend within budgeted parameters., • Review monthly profit and loss statement and act on all variances., • Ensure all overtime is authorized., • Monitor product mix reports making sure menu items are selling. QUALIFICATIONS & JOB REQUIREMENTS: • Certificate or degree in Culinary Arts preferred., • Minimum 5 years experience as a Chef de Cuisine in a high volume restaurant venue., • Knowledge of Healthy cuisine as well as a diverse range of ethnic cuisines., • Have excellent product identification knowledge of produce, proteins, herbs, grains, and equipment., • Possess the ability to train on all basic cooking methods: braising, poaching, roasting, steaming, saute, grilling, blanching, etc., • Have excellent knife skills and comprehension of technique to utilize, train with and monitor staff's implementation of., • Impeccable service standards, clean work habits with a great attention to detail., • Ability to multitask in a high volume environment while always appearing calm and maintaining a sense of humor., • Professional demeanor with the ability to interact with all types of team members., • Proven ability to lead a staff and positively influence employee behavior., • Must have excellent verbal communication skills and have the ability to work a flexible schedule., • Bilingual (Spanish/English) preferred but not required., • Computer knowledge including Word & Excel., • Must work well both individually and as a team player., • Strong organization and communication skills., • Must be able to stand and walk for periods of 8 to 12 hours/day for approx. 50+ hrs per week., • Must be able to facilitate and effectively execute training., • Ability to manage a large team while delegating tasks and ensuring all work is done efficiently., • Coordinate with Purchaser if on staff or place orders directly on a daily basis., • Management certified according to state health department criteria.

Job Description JOB TITLE: Kitchen Manager REPORTS TO: General Manager JOB TYPE: Full Time LOCATION: Madison Square Park SUMMARY A Kitchen Manager is responsible for the overall operations for the back of house and kitchen area of our Tous les Jours Bakery Cafe. Kitchen managers hire staff, purchase food and stock, and make sure everyone is trained on proper food preparation and kitchen safety techniques. JOB DUTIES (include but are not limited to the following) Kitchen management (70%) • Responsible for daily kitchen operations, • Manage food preparation and recipe execution according to CJ Foodville standards, • Conduct a thorough line check at the beginning of every shift, • Manage food cost and BOH labor cost- setting proper pars according to menu mix, accurate ordering and inventory, scheduling, and maximizing yield, • Responsible for recruiting, training and development of BOH employees, • Work closely with GM to develop new menu items, • Educate and train employees about safety and sanitation, • Support GM for all his/her duties – an acting GM when other managers are not present, • Responsible for all daily restaurant operations – opening and closing, • Responsible for all operations P&L, • Responsible for administering restaurant supplies and maintaining proper inventory level, • Responsible for effective communication and problem resolution with customers, employees, and vendors, • Work closely with GM to develop and maintain effective marketing plans QUALIFICATIONS & SKILLS • At least 4 years of full-service dining experience including management experience, • Associate’s Degree in Hospitality preferred, • NYC Food Protection Certificate, • Spanish or Korean skill a plus

Job Description We are seeking a Head Chef to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation. Responsibilities: • Oversee day-to-day culinary operations, • Coordinate food and kitchenware orders, • Check freshness and quality of ingredients, • Assist in the development of menu items, • Standardize recipes and plate presentations, • Previous experience in culinary arts, cooking, or other related fields, • Knowledge of cost and labor systems, • Passion for food and cooking techniques, • Strong leadership qualities, • Ability to thrive in a fast-paced environmentCompany DescriptionNYC Water Cruises offers unforgettable experiences on the water through private charters, sightseeing tours, and special events aboard a growing fleet of premier vessels, including The Grande Mariner, Luisa of the Seas, and Eternity. We serve thousands of locals, tourists, and corporate clients each year and are known for blending exceptional service with the magic of New York Harbor.NYC Water Cruises offers unforgettable experiences on the water through private charters, sightseeing tours, and special events aboard a growing fleet of premier vessels, including The Grande Mariner, Luisa of the Seas, and Eternity. We serve thousands of locals, tourists, and corporate clients each year and are known for blending exceptional service with the magic of New York Harbor.

Job Description Culinary Director – Multi-Unit Operations Location: New York, NY Compensation: up to 170K About the Role: A high-profile hospitality group is seeking a dynamic, visionary Culinary Director to oversee culinary operations across multiple locations, including upscale steakhouse concepts and kosher dining experiences. This individual will play a critical role in shaping the culinary identity, leading and mentoring executive-level kitchen teams, standardizing operational systems, and driving both culinary innovation and consistency at scale. The ideal candidate is an experienced, forward-thinking leader with a strong background in multi-unit kitchen management, luxury or fine-dining concepts, and the ability to execute with precision in high-volume environments. Key Responsibilities: • Culinary Leadership:, • Oversee all culinary operations across multiple restaurant locations, ensuring alignment with brand standards and overall business goals., • Lead and mentor Executive Chefs and their teams to achieve excellence in quality, execution, and team culture., • Operational Oversight:, • Develop and implement standardized operating procedures, food safety protocols, and cost-control measures., • Monitor food, labor, and inventory systems, ensuring adherence to budgets and margins across all locations., • Menu Development & Innovation:, • Work closely with culinary teams to develop seasonal menus, special features, and concept-specific offerings., • Champion creativity while maintaining consistency and quality across units., • Vendor & Supply Chain Management:, • Establish vendor relationships and sourcing strategies that support kosher compliance and premium ingredient standards., • Maintain control over food costing and sourcing across all outlets., • Training & Development:, • Design and deliver ongoing culinary training and mentorship programs for BOH leadership and hourly staff., • Uphold a culture of accountability, growth, and high standards across the organization., • Administrative Excellence:, • Provide weekly, monthly, and quarterly reporting on culinary performance and KPIs., • Collaborate with Finance, HR, and Operations to align culinary goals with broader company initiatives. Requirements: • Proven experience overseeing multi-unit high-volume culinary operations (restaurant group or hospitality group experience preferred)., • Strong background in upscale steakhouse or fine-dining environments; kosher experience is a major plus., • Exceptional leadership and communication skills., • Strong financial acumen and experience managing food/labor cost performance., • Familiarity with kosher kitchen procedures, sourcing, and equipment strongly preferred.

Job Description As Bar Manager, you will oversee the full scope of Shaver Hall’s beverage program—ensuring operational excellence, team development, and an elevated guest experience across all bar outlets. You’ll lead a talented team of bartenders and barbacks, manage inventory and cost controls, and collaborate with leadership on cocktail innovation and menu development. WHAT YOU’LL DO • Lead all bar operations, ensuring smooth execution and consistent service standards., • Manage bar inventory, ordering, and cost of goods to meet company targets., • Train, mentor, and schedule bartenders and barbacks, fostering a culture of professionalism and hospitality., • Develop, cost, and implement seasonal cocktail menus with leadership and marketing teams., • Maintain recipe accuracy, quality control, and presentation standards across all bars., • Ensure compliance with local, state, and federal alcohol service regulations., • Partner with accounting to process invoices and reconcile weekly and monthly inventory., • Collaborate on beverage activations, private events, and bar-driven experiences within the hall., • Maintain bar cleanliness, organization, and adherence to health and safety guidelines., • Build relationships with distributors and vendors to source innovative, on-brand products., • 2+ years of bar management experience in high-volume, multi-bar, or luxury hospitality environments., • Strong understanding of beverage operations, inventory management, and cost control., • Proven leadership skills with the ability to train, motivate, and inspire bar teams., • Deep knowledge of craft cocktails, spirits, beer, and wine., • Experience creating and costing cocktail menus to maintain profitability and brand consistency., • Excellent communication, organization, and time management skills., • Must hold or obtain required Manager Food Handler’s and State Alcohol Serving certifications., • Medical, Dental, and Vision insurance, • 401(k) Plan $80,000 - $87,000 Why Join Us? At Shaver Hall, every drink tells a story. From creative cocktails to unforgettable guest experiences, you’ll play a central role in shaping the energy, excellence, and creativity that define our brand. Join a team that values innovation, collaboration, and the craft of hospitality in one of the city’s most exciting new destinations. We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify.

Job DescriptionBenefits: • 401(k), • 401(k) matching, • Competitive salary, • Dental insurance, • Health insurance, • Help or transport service, • Paid time off, • Training & development Overview: The Director of Operations is responsible for continually focusing on achieving DHS shelter operations through cost control, client satisfaction and developing employees, while maintaining the integrity of the shelters under the SAINT PA.U.L.S., INC cluster. Responsibilities: Focus on shelter operation, including training, scheduling, daily duties, etc. Tour the operating departments, daily making adjustments as needed via department heads. Conduct weekly staff meetings, including weekly training sessions presented by managers and self-using the steps to effective training according to DHS standards, and the review of previous and future sales and operations efforts. Meet all DHS financial review dates and SAINT P.A.U.L.S., INC. directed programs in a timely fashion. Hold a monthly financial review with the CEO, shelter Site Directors, and available supervisors. Ensure that all department heads maintain DHS budgeted standard checkbook accounting procedures. Develop managers and staff for future advancement through competency training and corporate sponsored training programs. Participate in required DHS shelter coverage as scheduled. Maintain direct contact with and monitor the development of management trainees. Adhere to all DHS policies and procedures and train new managers to ensure compliance. Oversee and assist in the SAINT P.A.U.L.S., INC. budget process as required. Ensure that training in service standards is taking place in each department using the steps to effective training according to DHS standards. Assist in creating a positive team-oriented environment which focuses on the clients, through employee development and motivation. Inspect rooms regularly (weekly at a minimum) with both the Housekeeping Managers and Site Directors. Ensure that all appropriate information for financial documents is received by the Corporate Office monthly, in compliance with the monthly accounting calendar. Ensure the cleanliness and maintenance of the physical property through inspections and preventive maintenance programs with department managers. Ensure that employees are at all times attentive, friendly, courteous and efficient in their interactions with clients, management and all other employees. On a monthly basis, observe SAINT PA.U.L.S., INC. budgetary position by estimating line-by-line expenses. Analyze previous and projected data to generate an accurate Reforecast. Prepare and conduct all management interviews and follow hiring procedures according to DHS and SAINT P.AU.L.S., INC. standards. Ensure that all managers are in compliance with the standards in their interviewing and hiring procedures for departmental staff. Interview all prospective final candidates for any vacant management position within the organization prior to any offer being extended. Perform all department manager performance appraisals according to SAINT P.A.U.L.S., INC., and ensure that managers are in compliance to the standards in their administration of performance appraisals to their staff. Motivate, coach, counsel and discipline all management personnel according to ASAINT P.A.U.L.S., INC. and ensure that managers are in compliance to the standards in their administration of counseling and disciplinary steps. Perform any other duties as requested by the CEO OR anyone from the NYC Department of Homeless Services. Ensure that all employees receive fair and equitable treatment according to SAINT P.A.U.L.S, INC. Respond to client complaints in a timely manner. Assist in prepare the budget and monitor department performance with respect to the same. Perform any necessary follow-up, including forecasting. Work with other Executive Board members and keep them informed of agency issues as they arise. Keep the CEO fully informed of all problems or matters requiring his/her attention. Prepare and submit required reports in a timely manner. Organize and conduct department meetings on a regular basis. Monitor quality of service and product. Cooperate in menu planning and preparation. Ensure timely purchase of shelter items within budget allocation. Oversee operations of the clients cafeteria. Qualifications: At least 6 years progressive experience in a DHS shelter or a related field; or a 4-year college degree and at least 4 to 5 years of related experience; or a 2-year college degree and at least 5 to 6 years of related experience. Long hours sometimes required. Light work - Exerting up to 20 pounds of force occasionally, and/or up to 10 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects. Maintain a warm and friendly demeanor at all times. Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner. Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests. Must be able to multitask and prioritize departmental functions to meet deadlines. Approach all encounters with clients and employees in an attentive, friendly, courteous and service-oriented manner. Maintain regular attendance in compliance with DHS Standards, as required by scheduling, which will vary according to the needs of the facility. Maintain high standards of personal appearance and grooming, which include wearing nametags. Comply with DHS Standards and regulations to encourage safe and efficient shelter operations. Maximize efforts towards productivity, identify problem areas and assist in implementing solutions. Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary. Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives. Must be able to maintain confidentiality of information. Perform other duties as requested by management.

Job DescriptionPosition: Line/Grill Cook Location: Brooklyn, NY Company: Halal Bros Grill We are seeking a skilled and dedicated Line Cook to join our dynamic team at Halal Bros Grill. As a Line Cook, you will play a crucial role in delivering exceptional dining experiences to our customers. If you are passionate about food, possess excellent culinary skills, and thrive in a very fast-paced environment, this is the perfect opportunity for you. Responsibilities: Prepare and cook menu items according to our standardized recipes and guidelines. Ensure all food is prepared in a timely manner to meet customer expectations. Adhere to proper food handling and sanitation standards to maintain a clean and safe kitchen environment. Collaborate with the kitchen team to ensure smooth operations during peak hours. Assist in food inventory management and stock rotation. Maintain knowledge of current menu items, specials, and promotions. Follow all company policies and procedures, including health and safety regulations. Requirements: Previous experience as a Line Cook or in a similar role within a fast-paced kitchen environment. Knowledge of various cooking techniques and food safety practices. Ability to work in a team-oriented environment and effectively communicate with team members. Strong organizational skills with the ability to multitask and prioritize work. Attention to detail to ensure food quality and presentation standards are consistently met. Flexibility to work in shifts, including evenings, weekends, and holidays. Must have a valid food handler's permit or be willing to obtain one. Benefits: Competitive salary based on experience and performance. Opportunities for growth and advancement within the company. Employee discounts on food and beverages. Free meal each shift. Positive and supportive work environment. Ongoing training and development programs. To apply, please submit your resume, along with a brief cover letter highlighting your relevant experience and why you are interested in joining our team, to [email address]. We appreciate all applications, but only selected candidates will be contacted for an interview. At Halal Bros Grill, we are committed to providing an inclusive and diverse workplace. We encourage individuals from all backgrounds and experiences to apply. Join our team and be part of a company that values teamwork, excellence, and a passion for great food!

Job Description Salary: $80000 - $85000 year What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary Working as a Catering Manager, you are responsible for Catering and Events in a corporate dining conference center. You will manage a team of staff. You will be responsible for managing client relations, along with ensuring the catering offered to our guests is of superior quality. Additionally, you will be responsible for the following: Key Responsibilities: • Coordinates and oversees internal events, • Develops and maintains the catering marketing plan including a comprehensive event planning service to clients and detailed menu development, • Hires, trains, and schedules catering staff, and will be actively involved in the development of existing catering staff in service techniques, menu presentation, policies, and procedures, • Ensures successful operations of catering functions including labor cost control, foods cost control and preparation, transportation, setup, operation, and cleanup of all events Preferred Qualifications: • Bachelor's Degree is required in Hospitality or Culinary ArtsMinimum of 5 years of experience in hospitality industry including 2 years in management (preferably Catering Management) is required, • Booking, selecting and costing menu items, pricing contracts, and resourcing temporary help and equipment experience is key, • Ability to supervise food preparation, service and cleanup is also essential, • ServSafe Certified a plus Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Associates at Flik Hospitality are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Req ID: 1479232 Flik Hospitality Group JEANNE M LANE [[req_classification]]