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Job Description The role… At Soho House, the Bartender is responsible for preparing alcoholic and nonalcoholic beverages, serving food and providing excellent service accompanied by memorable experiences to all guests and members who visit a Soho House & Co. property. As a Bartender you are an extension of the brand, management team and global food and drink program. As a result, you will be responsible for professional behavior, charismatic and positive energy to create a fun environment that drives conversation and sales. A successful Bartender will greet customers, learn and remember their preferences, answer questions, recommend menu items, and prepare and serve beverages. You will also upsell items, create recipes, utilize proper equipment and ingredients, and handle basic cleaning duties. To succeed as a Soho House Bartender, you should have a neat appearance and an engaging, friendly personality. You should be efficient, observant, knowledgeable, and personable with a thirst for all things craft cocktails! Main Duties • Follow steps of service and company guidelines for preparing cocktails, juices, coffee and drinks used at the bar, • Maintain a clean and organized section as well as collaborate with other bartenders to; wash glassware and utensils after each use, Clean up after customers and clean work area, • Educate guests and members about beverage options learned through House Tonic trainings, • Discuss and describe daily specials, seasonally influenced menu items and food pairing options to promote additional sales through creating optimal experience for dining, • Collect payment on all sold items and operate a cash register, • Check identification of customers to make sure they meet age requirements for purchase of alcohol and tobacco products as well as determine when a customer has had too much alcohol, • Arrange bottles and glasses to make attractive displays that promote specific beverage options and can increase overall sales and member / guest experience, • Serve customers in a friendly and helpful manner, • Monitor and maintain an inventory of supplies and delegate replenishment of items to Barbacks, • Mix ingredients according to drink recipes to maintain a globally unified beverage program and consistent experience, • 2+ years' experience working in high-volume F&B operation, • Craft cocktail experience and working with seasonally influenced perishable items, • Experience making coffee drinks a plus, • Ability to multitask and deliver drink requests in a timely and efficient manner while maintaining consistency, • Strong communication and people skills, • Flexible schedule and reliable, • Tips certified, • 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$11.35—$11.35 USD

Job DescriptionRestaurant General Manager – Summit, NJ Position Summary: The Restaurant General Manager is responsible for leading all aspects of restaurant operations, including financial performance, team development, guest experience, and operational execution. This role requires a strong, hands-on leader who can build high-performing teams, maintain exceptional service standards, and drive consistent profitability in a high-quality dining environment. Key Responsibilities: • Oversee all daily restaurant operations, including front-of-house and back-of-house performance, • Lead, train, and develop management and hourly staff to ensure strong service execution and team engagement, • Drive sales and profitability through effective cost control, labor management, and operational efficiency, • Ensure an exceptional guest experience by maintaining high standards of service, food quality, and hospitality, • Manage P&L responsibilities, including budgeting, forecasting, and financial reporting, • Implement and enforce operational procedures, policies, and brand standards, • Oversee staffing, scheduling, hiring, onboarding, and performance management, • Ensure compliance with all health, safety, and sanitation regulations, • Address and resolve guest concerns promptly and professionally, • Collaborate with culinary and leadership teams to support menu execution and operational improvementsQualifications:, • 5+ years of restaurant management experience, including at least 2 years in a General Manager role, • Strong financial acumen with experience managing full P&L responsibilities, • Proven ability to lead and develop teams in a fast-paced, high-volume environment, • Excellent leadership, communication, and organizational skills, • Strong understanding of hospitality standards and guest service excellence, • Ability to work flexible hours, including nights, weekends, and holidaysKey Competencies:, • Results-driven with strong business acumen, • Hands-on leadership style with a focus on accountability, • Strong problem-solving and decision-making skills, • Guest-focused mindset with a passion for hospitality, • Ability to build culture and lead by exampleCompensation & Benefits:, • Competitive salary based on experience, • Performance-based bonus opportunities, • Health, dental, and vision insurance, • Paid time off, • Opportunities for career growth and advancementThis role is ideal for a hospitality leader who thrives in a dynamic environment, is passionate about team development, and is committed to delivering an outstanding guest experience while driving strong business results.

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? We are looking for outgoing and experienced Bartenders to join us on our journey to excellence! To be successful in this role, you will be responsible for the following on a daily basis: • Greeting guests promptly and with a friendly demeanor., • Guiding guests through menu selections while demonstrating thorough knowledge of the food, beverages and ingredients., • Taking accurate orders and partnering with runners to serve food and beverages that exceed guests' expectations., • Preparing alcohol beverage orders placed by bar guests and by servers throughout the venue., • Providing energetic and attentive service that makes guests feel well taken care of, guaranteeing future visits., • Anticipating guests' needs by refilling waters and pre-bussing the bar top., • Being passionate and knowledgeable about mixology and creating delicious cocktails., • Assisting in tasks to ensure a clean and safe atmosphere., • Ensuring compliance with all Company policies and laws, including health and safety standards., • Having excellent organizational skills., • Having great communication skills with a positive attitude., • Bringing new and creative ideas to how we do things., • Being fun, enthusiastic and having lots of energy. 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 Join us for an exciting new Japanese restaurant, located right by Little Island, and be a key player in crafting unforgettable culinary experiences for our guests. Position Summary: At Miru, the Restaurant Manager is a passionate leader and hands-on operator who champions exceptional hospitality, operational excellence, and team development. This role is responsible for overseeing daily front-of-house operations, supporting guest satisfaction, managing staff performance, and ensuring brand standards are upheld in every shift. The Restaurant Manager is a vital cultural steward of our Japanese-inspired service and dining experience. Tasks/Responsibilities: • Lead and supervise all front-of-house team members during service, ensuring seamless execution and guest satisfaction, • Uphold and enforce Miru’s hospitality standards, brand values, and steps of service, • Foster a positive, respectful, and high-performance work environment through training, coaching, and accountability, • Oversee floor operations including opening/closing procedures, table management, and service flow, • Resolve guest concerns promptly and professionally, maintaining a calm and solutions-oriented presence, • Partner with the Culinary and Beverage teams to ensure menu knowledge, food quality, and bar operations meet brand expectations, • Assist in recruiting, onboarding, scheduling, and performance evaluations of FOH staff, • Monitor and manage labor costs, supply usage, and service efficiencies to align with financial goals, • Ensure compliance with all health, safety, and sanitation standards, as well as alcohol service laws and policies, • Support execution of private events, marketing initiatives, and special promotions, • Serve as Manager on Duty (MOD) as assigned, providing clear leadership and direction during shifts, • Participate in regular management meetings, tastings, and ongoing leadership developmentQualifications 3+ years’ experience in a restaurant management or supervisory role, preferably in upscale or high-volume dining * Proven leadership and team development skills with a focus on accountability and service excellence * Strong problem-solving, communication, and conflict-resolution abilities * Knowledge of food, wine (especially Mediterranean regions), and service standards * Comfortable working in a fast-paced environment with strong organizational and multitasking abilities * POS and reservation system proficiency (Toast, Resy/OpenTable, or similar preferred) * Flexible schedule including nights, weekends, and holidays * Ability to walk/stand for long periods and lift up to 50 lbs We are an equal opportunity employer and value diversity at City Winery. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status. Additionally, City Winery participates in the E-Verify Program in certain locations, as required by law.

Job Description Restaurant - Kitchen Step - Newark Liberty International Airport! Benefits: Paid: Health, Dental, Life, LTD, STD Paid: Vacation, Federal Holidays, 2 Personal days, 5 Sick days Other benefits: Meals, Uniform, Shoes yearly credit. Salary - $65,000/yr + Quarterly Bonuses Position Summary: • An MCA Assistant Manager is responsible for assisting the Manager in all day-to-day restaurant operations. This may include BOH and FOH hiring, supervisor/employee development and training, performance documentation, adequate staffing, adherence to all MCA policies and procedures, food quality and presentation, sanitation, safety, and responsibility for tracking revenues and cash accounts. Responsible for ensuring the highest level of customer service throughout the operation. Being a role model/leader with the ability to solve problems, make informed decisions, and manage the workforce and time wisely to achieve maximum results., • Adhere to all MCA/Brand operating procedures and ensure that they are adhered to by all shift supervisors and employees, • Attend and contribute to management meetings as required, • Schedule and Lead Pre-shift/post-shift meetings on a regular basis and post communications to staff, • Ensure that all supervisor/employee duties and assignments are performed and completed in a timely manner, • Record deliveries; receive and reconcile inventories with purchase orders, • Work to ensure all food/beverages/bakery are in stock, the correct items are displayed on all counters and inside display coolers, and all perishable items are stored at the correct temperatures prior to serving, • Complete daily reporting to accurately reflect any MCA/Brand procedures & documentation, • Suggest and implement strategies that can lead to increased revenue, • Ensure all cash payments are received, recorded and a receipt is provided to the customer, • Ensure that an end-of-night report is completed to ensure the correct recording of all transactions, • Ensure that all cash items are balanced and accounted for daily, • Ensure cash handling of register, deposits, and safe, • Ensure the restaurant, market, and bar are always kept to a high level of cleanliness, • Ensure that all waste, transfers to other locations, promotional stock, breakages, and spillages are documented, • Monitor and ensure orientation, training, development, and performance management of supervisors and crew, • Assist staff when required during busy periods, • Complete a weekly staff schedule; ensure fair distribution of hours to all staff; use most cost-effective staffing schedules; adhere to staffing budget, • Assess employee/supervisor strengths and career development, • Ensure that all staff are punctual and attired correctly, • Meet with problem performers regularly and discuss/document areas of improvement, • Record any accidents/injuries/illnesses that occur, no matter how minor, by using the appropriate accident reporting procedures, • Ensure that menu briefings and quizzes are carried out regularly with all staff, • Work closely, and communicate with the GM to always ensure a smooth operation, • Ensure all work is carried out in compliance with Health & Safety regulations, • Communicate staff performance issues, training, and development needs to GM on a regular basis, • Maintain a high level of service for all guests, • Deal with complaints in an efficient and courteous manner, • Communicate any service/guest issues to the GM, • Perform any other duties as directed by the GM, • Maintains total accountability including labor costs, budgets, and projections, • Maintains food and beverage costs per budgetary standards, • FOH/BOH repair, light bulb replacement, general organization, and cleanliness, • Perform safety inspections and document results and shortfalls, • Minimum 1 year of supervisory experience in restaurants, • Knowledge of marketing techniques and impact on business results, • Experience in guest relations, negotiations, and complaint handling, • Excellent verbal and written communication skills, • Commitment to service of customers, staff, co-workers, and management, • Demonstrated leadership ability; ability to lead by example, • High integrity and honesty, • High Work Ethic, passion, and commitment, • Ability to work full-time hours to manage the operation, including weekdays, weekends, and holidays, • Demonstrated coaching and development skills, • Ability to train and delegate, • Follow-through and dependability, • Adherence and modeling of all MCA policies and procedures, • Knowledge and commitment to safety and food sanitation 1SYjFOC4o7

Job Description HOURS / SHIFT: Minimum 50 hours 5-6 days depending on season and demand Primary Functions of the Position: • Meeting food cost budgets, controllable labor budgets, minimizing waste, • Responsible for maintaining an A rating with the NYC Health Dept. thru impeccable sanitary conditions, • Responsible for interviewing, hiring, training and ongoing development of entire FOH and overseeing BOH staff including a progressive discipline program which included termination if necessary. Solely responsible for servers, expos, bartenders, hosts, dishwashers., • Will ensure that all FOH 7 BOH staff is following standards and systems that are in place., • Interact closely with all Department Heads to ensure that the guest expectations are exceeded., • Responsible for rotation of opening and closing of the building. Building to be opened and closed by a limited number of FOH and BOH managers.Secondary Functions of the Position: Assignments from the General Manager General Outline of Job Responsibilities: OPERATIONS • Ensure that Safety and Sanitation Standards are maintained at all times. Immediately rectify any unsafe conditions, current or potential., • Responsible for making sure that all food served is entered in Posi Touch and that no food or beverage is made without a dupe ticket printed out of Posi Touch. When doing parties/banquets, make sure that all food and beverage are ran thru Posi Touch as well and make sure the price on the contract matched the final bill., • Responsible for anticipating staffing needs and taking a proactive approach on hiring, • Cut staff based on business volume and avoid overtime., • Train, supervise and coach all FOH staff according to company standards., • Perform quarterly Evaluations for all FOH personnel., • Make sure no employees start until all of their new hire paperwork is complete., • Formerly recommend bonuses, raises and promotions for all people in department., • On a daily basis review all shift clock out reports for all FOH and BOH staff and make appropriate adjustments to coincide with posted schedule to ensure staff is clocked in and out accurately. Place the original time report and the adjusted time report in the office administrators mail box on a daily basis, Adjusted time report must be signed. All staff must be clocked out by the end of the day based on their true start and finish times., • Ensure high standards for Food Health Sanitation and Cleanliness are in place and the standards are communicated and practiced throughout the kitchen at all times by all kitchen employees., • Follow the purchasing guidelines when receiving deliveries compare the deliveries to the appropriate Foodco purchase order including linens and uniforms, for accuracy in quantity, quality and price. Adjust pricing if overcharged and or return any items that were delivered in error or lack in quality., • Maintain par levels of all FOH supplies., • Perform weekly restaurant liquor inventories and manage within Foodco., • Discuss any bulk liquor buys with the corporate office, • Attend and actively participate in all management meetings., • Conduct department meeting once a month coordinate with management team as often as possible to maintain teamwork, uniformity and consistency and great customer service., • Interact with the Event Manager throughout all events about the timing of courses and to assure that food quality is meeting the expectations of our Guests., • Practices Guest is #1 at all times., • Make recommendations for maintenance, repair and upkeep of the restaurant., • Follow through to ensure that problems are taken care of in a reasonable time frame., • Supervise entire restaurant FOH and BOH staff, • Maintain all company equipment in the most professional fashion., • Represent the company at community and other special events., • Attend and actively participate in staff meetings., • Input schedules into Hot Schedules, ensure weekly budgets for BOH labor are met., • Regularly communicate with General Manger about costs and any difficulties., • Consistently maintain company image., • Oversee Restaurant chef for continuous development of menu items for restaurant menus., • Must complete the New York City Food handlers Certification within one month of being hired.KITCHEN, • Inspect all food purchases for quality control and to maintain maximum shelf life., • Schedule and coordinate FOH staff and oversee kitchen staff schedule. Ensure proper staffing for maximum productivity and efficiency., • Make sure the kitchen is following documented recipes and maintain the high quality of food production, presentation and taste that has been established in our company, • Monitor and coach staff on maintaining consistency in food quality., • Constantly practice controls to minimize food & supply waste and eliminate theft.

The Sous Chef will work closely with the Executive Chef and leadership team to support day-to-day operations while also contributing to menu development, team mentorship, and special initiatives. This role is ideal for a chef who thrives in a fast-paced environment, values consistency and standards,

The Kitchen Manager is in charge of managing the kitchen and ensuring the flow of service is efficient and smooth. The Kitchen Manager will also be able to provide input on menu development as directed and approved by the Executive Chef. Monitor and ensure that Chama Mama standards of kitchen operat

Abbott is a global healthcare leader that helps people live more fully at all stages of life. Our portfolio of life-changing technologies spans the spectrum of healthcare, with leading businesses and products in diagnostics, medical devices, nutritionals and branded generic medicines. Our 115,000 colleagues serve people in more than 160 countries. Abbott Point of Care is a global leader in providing critical medical diagnostic and informatics products for rapid blood analysis that are intuitive, reliable, and cost-effective. Our i-STAT System is an advanced, portable diagnostic tool that provides real-time, lab-quality results within minutes to accelerate patient-care decision-making as well as optimize resource utilization for our customers and the patients that they serve. The i-STAT System has the industry’s most comprehensive menu of tests in a single, with-patient platform, including tests for respiratory, metabolic, coagulation, hematology, glucose, and cardiac function. The Piccolo Blood Chemistry Analyzer carries the most comprehensive menu of CLIA Waived tests on the market. Developed by NASA, this device assists the clinician with point-of-care testing to benefit the patient, as well as the physician. Both the Piccolo and i-STAT Systems fosters a collaborative, patient-centered environment while driving improved operational performance. Working at Abbott At Abbott, you can do work that matters, grow, and learn, care for yourself and your family, be your true self, and live a full life. You’ll also have access to: * Career development with an international company where you can grow the career you dream of. * Employees can qualify for free medical coverage in our Health Investment Plan (HIP) PPO medical plan in the next calendar year. * An excellent retirement savings plan with a high employer contribution * Tuition reimbursement, the ___ student debt program, and ___ education benefit - an affordable and convenient path to getting a bachelor’s degree. * A company recognized as a great place to work in dozens of countries worldwide and named one of the most admired companies in the world by Fortune. * A company that is recognized as one of the best big companies to work for as well as the best place to work for diversity, working mothers, female executives, and scientists. The Opportunity We are hiring a District Manager for our New York/New Jersey territory in our Abbott Point of Care (APOC) division. The District Manager lead a team of five-seven (5-7) Point of Care Solution Specialists that cover Hospital and Outpatient customer segments and be responsible for generating sales in the disruptive, growing Point of Care diagnostics industry. The sales cycle is highly complex and involves multiple stakeholders across several hospital service lines, outpatient care settings and distribution partners. You will be responsible for providing leadership to sales representatives through direction, motivation, coaching, skill development, and knowledge sharing to lead your team to execute sales strategies that result in financial goal attainment, strong customer loyalty and staff development. You will continue Abbott’s 130+ year tradition of bringing new products and technologies to the world that create more possibilities for more people at all stages of life. Relocation assistance is not provided for this position. What You’ll Work On * Hire, develop and coach extraordinary sales professionals who execute complex, long-term sales strategies to address customer pain-points and maximize long-term partnerships with Abbott Point of Care (APOC) * Work in the field with sales team to identify and synthesize customer and competitor insights, market and industry challenges, and apply APOC product solutions to drive long-term strategies and foster enduring customer relationships * Ensure achievement of sales and commercial objectives across assigned district * Develop and execute plans to accelerate district sales growth and profitably capture and increase market share * Take an entrepreneurial approach to increase the district’s profitability; * Partner with cross functional internal APOC colleagues to ensure your customers meet or exceed contractual obligations * Champion new initiatives and identify opportunities to build a culture of collaboration within the district * Build strong and lasting relationships with our Distribution partners that maximize top line growth and profitability for APOC Required Qualifications * Bachelor's degree * 7+ years of healthcare, diagnostics, point of care (POC), lab, or capital equipment sales experience. * 3+ years of experience leading, developing, training, and mentoring direct reports. * Possesses strong MS Office (Excel, PowerPoint, and Word) skills. * Highly proficient at using the ___, or similar, CRM platform * Ability to travel up to 80% in assigned district and other business locations in the USA Preferred Qualifications * Demonstrated ability to build a high performing sales team through a combination of talent identification, talent development, and continuous performance management. * Documented history of being a consistent overachieving sales leader (i.e., President’s Club winner). * Consistently ranks among the top 20% in peer sales group. * Has established contacts at Integrated Delivery Networks and Hospital Systems within assigned territory. Attended multiple sales training courses (e.g., Challenger, Miller Heiman, etc.), and is an active user of one or multiple effective sales methodologies. * Established relationships with Medical distribution representatives, preferably in the hiring region. * Proven leader, trainer, and coach of sales professionals within the hospital or outpatient Diagnostics or Medical Devices industry. Learn more about our health and wellness benefits, which provide the security to help you and your family live full lives: ___ Follow your career aspirations to Abbott for diverse opportunities with a company that can help you build your future and live your best life. Abbott is an Equal Opportunity Employer, committed to employee diversity. Connect with us at ___, on Facebook at ___ and on Twitter @AbbottNews and @AbbottGlobal. The base pay for this position is $113,300.00 – $226,700.00. In specific locations, the pay range may vary from the range posted.

Company Description Looking for an experienced Sous Chef join our team and work with our talented chef in continuing our tradition of sustained excellence in casual dining. The following is expected: Comfortable working in high volume fast paced environments Calm under pressure Creative culinarian Experience placing and receiving orders Organized, dependable and looking for a long term home Please forward your resume and some other information about yourself and our chef will be in touch. 5 day work week, salaried position, top pay. Role Description This is a full-time on-site role for a Sous Chef located in Rockville Centre, NY. The Sous Chef will be responsible for assisting the Head Chef in the daily kitchen operations, including planning and preparing meals, maintaining food quality standards, and ensuring high levels of sanitation and safety. The role includes supervising kitchen staff, managing inventory, collaborating on menu development, and maintaining efficiency during service hours. The Sous Chef will also be expected to contribute to training and mentoring kitchen personnel to uphold the culinary standards of the establishment. Qualifications • Professional cooking techniques, food preparation, and strong knowledge of traditional and modern culinary trends, • Kitchen management, inventory control, and experience in food safety and hygiene practices, • Staff supervision, leadership, and mentoring capabilities, • Ability to manage high-pressure environments and oversee kitchen operations during peak service times, • Culinary degree or certification is preferred; equivalent professional experience may be considered, • Strong organizational, time management, and communication skills, • Passion for delivering high-quality dishes and enhancing guest dining experiences, • Previous experience in a similar role is highly desirable

Company Description Wish You Were Here Group is a hospitality and lifestyle group dedicated to creating memorable dining experiences inspired by global travel. With a diverse portfolio of restaurants, cafes, and bars, the group celebrates various cultures and cuisines through unique aesthetics, flavorful dishes, and exceptional service. Their properties, designed with thoughtful attention to detail, aim to immerse guests in experiences inspired by destinations around the world. Currently, the group operates in top locations such as Las Vegas, Los Angeles, New York City, and Scottsdale, with plans for continued expansion. Brands include Little Rubys Cafe, Dudleys, Elephante, Belles Beach House, Kassi 7 Bar Bambino. Position Overview This is a full-time General Manager role for someone in New York who is the leader operator and culture driver of the restaurant. This role is responsible for delivering an exceptional guest experience driving financial performance and building a high performing hospitality first team that reflects the Rubys brand You are not just running a restaurant you are owning the energy standard and reputation of the brand in your market Key Responsibilities: Leadership and Culture • Build and maintain a high performance hospitality driven culture, • Lead by example on the floor visible engaged and guest focused, • Hire train and develop a best in class team across FOH and management, • Drive accountability ownership mentality and pride in execution, • Run pre shift meetings that energize and align the team daily, • Ensure alignment with WYWH Group culture and values Guest Experience • Ensure every guest receives a consistent high quality experience, • Actively engage with guests VIPs and regulars, • Resolve issues quickly with a hospitality first mindset, • Maintain strong online reputation across platforms, • Work closely with marketing on guest experience activations and feedback loops Financial Performance • Own full PL responsibility including revenue growth labor cost management and food and beverage cost control, • Drive top line sales through operational excellence guest retention and in house marketing execution, • Manage scheduling to optimize productivity without sacrificing service, • Analyze weekly reporting and take action on trends Operations Excellence • Maintain best in class standards across service food quality cleanliness and ambience, • Ensure all SOPs are executed consistently, • Oversee inventory ordering and vendor relationships, • Maintain compliance with all health safety and licensing requirements, • Work closely with culinary leadership to ensure menu execution Team Development • Coach and develop managers into future leaders, • Conduct regular performance reviews and feedback sessions, • Identify high potential team members and create growth paths, • Foster a low turnover high engagement environment Brand and Marketing Collaboration • Partner with marketing to execute campaigns events and partnerships, • Ensure the in restaurant experience aligns with brand positioning, • Support influencer VIP and community engagement initiatives, • Act as a brand ambassador in your local market Key Metrics for Success KPIs • Revenue vs budget, • Labor cost percent, • Prime cost labor plus COGS, • Guest satisfaction scores and reviews, • Employee retention and engagement, • Health inspection scores, • Mystery shopper and internal audit scores Qualifications • Five plus years of experience in a high volume or lifestyle driven restaurant, • Proven success managing five million to fifteen million plus annual revenue locations, • Strong leadership presence with the ability to inspire teams, • Deep understanding of restaurant financials and cost control, • Passion for hospitality food and guest experience, • Experience working with brand driven or multi unit groups preferred, • Strong communication and organizational skills Leadership Profile What Success Looks Like • You run a tight operation without killing the vibe, • Your team respects you and performs at a high level, • Guests feel the energy the moment they walk in, • You think like an owner not just a manager, • You are obsessed with details but understand the bigger picture Compensation and Benefits • Salary competitive based on experience - $100k-$120k + bonus, • Performance based bonus structure, • Health benefits, • Growth opportunities within Wish You Were Here Group Why Join Rubys WYWH Group • Work with a fast growing brand driven hospitality group, • Be part of a company that values culture creativity and guest experience, • Opportunity to grow into multi unit or corporate leadership roles

A new opportunity from BMRS Hospitality Recruitment: Chef de Cuisine for The Restaurant at JUSTIN Vineyards & Winery Michelin Starred Tasting Menu in Paso Robles, CA THIS ROLE REQUIRES RELOCATION TO THE PASO ROBLES, CA AREA! The award winning Restaurant at JUSTIN, helmed by Chef Rachel Haggstrom, features a hyper-seasonal tasting experience reflective of the produce sourced from the property's 26-acre farmstead as well as local ranchers and farmers. The Michelin Starred and Forbes 5 starred tasting menu is available four nights per week; promising a meal that is tailored to the terroir, ensuring every guest leaves with a memorable experience that embodies the Central Coast. Staunchly committed to sustainability, the restaurant holds a Michelin Green Star, the only winery in the nation to have earned both distinctions. JUSTIN is looking for a talented Chef de Cuisine to lead dinner service, while closely collaborating with the farmstead and senior leadership. The team continually examines ways to push the tasting menu further, while creating return-worthy experiences for guests. There is ample creative latitude, while keeping within the framework of seasonality and pairing with brand wines. The farmstead includes an orchard and apiary, with a closer chef garden for easily accessible ingredients. The ideal candidate is a hands-on Chef de Cuisine who prides themselves on cultivating a positive kitchen culture, with a strong emphasis on mentoring and development. Aspirations for excellence and a collaborative mindset rounds out the desired leader. It is an evolving program with an emphasis on striving towards continued recognition and elevating the experience provided. Qualifications for the role include an extensive background in acclaimed restaurants, with a priority towards management in Michelin starred kitchens (2 or 3 star Michelin exposure highly preferred). Consideration to be given towards James Beard and World’s 50 Best. THIS ROLE REQUIRES RELOCATION TO THE PASO ROBLES, CA AREA! Compensation includes base salary in the $90k-120k range DOE, bonus program, ample PTO, medical/dental/vision benefits, 401k with matching, and relocation assistance. Please do not reach out to JUSTIN Winery or Restaurant directly. Qualified applicants will be contacted. . . . Brad Metzger Restaurant Solutions (BMRS), a Southern California based Hospitality Recruitment and Placement firm, has established relationships with and represents the most acclaimed independent fine dining restaurants in the U.S., celebrity chef restaurant groups, casual restaurant companies, luxury hotels, country clubs and distinguished private chef clients.

Tao Group Hospitality offers competitive benefits for all full-time team members such as: • Medical, Dental, and Vision Coverage, • 401(k) Retirement Program with Employer Match, • Life and Disability Insurance Plans, • Ancillary Insurance Plans, • Mental Health Support and Services, • Fertility & Family Forming Support and Resources, • Pet Insurance, • Employee Discounts, • Time off and much more! Assists the Executive Chef in leading the daily activities of the heart-of-house operations and team members in accordance with department policies and procedures. Interacts with fellow team members, and supervisors in a polite and courteous manner to ensure gracious hospitality. ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO: • Ensuring the needs of the guests are accommodated, • Ensures the general cleanliness of the heart-of-house, and the entire venue, • Assists in the decision-making process for interviewing, hiring, and training new applicants, • Responsible for the scheduling, growth opportunities, and team member development of heart-of-house team members, • Works with GM to create job performance reviews, • Responsible for heart-of-house operations to ensure safety, quality, recipe accuracy, and financial profitability, • Responsible for the execution of regular service, catering, take-out, delivery, and all in/off-venue events, • Possesses in-depth knowledge of operational systems, which includes payroll, inventory, and purchasing, • Participates in reviewing the venue’s monthly Profit & Loss statement, • Ensures Department of Health and company sanitation standards, • Ensures that the venue is compliant with all federal, state, and local laws and regulations; and company policies, • Coaches and develops heart-of-house team members by setting clear guidelines and expectations, • Ensures that all mechanical systems are in good working order and compliant with all federal, state, and local ordinances, • Ensures all team members are compliant with all heart-of-house standards and procedures, • Ensures the preparation and delivery of menu-focus items to daily pre-service meetings, • Possesses in-depth knowledge of all recipes, and food menus and maintains station recipe books, • Organize, develop and produce new recipes for potential new menu items and specials, • Ensures the completion of all opening and closing procedures as prescribed by the company, • Ensures expediting standards, • Communicates clearly and concisely with all team members during service, • Practical knowledge of the job duties of all supervised team members, • Assists in overseeing the replacement or repair of all breakage, and damage to equipment or furniture, • Attends, leads, and participates in any training sessions, departmental meetings, or daily pre-shift meetings, • Learn by listening, observing other team members, and sharing knowledge while leading by example, • Portrays a positive and professional attitude, • Demonstrates knowledge of the venue, Tao Group Hospitality, its partners and supporting hotel environments, • Works as part of a team and provides help and support to all fellow team members, • Assist and/ or complete additional tasks as assigned TRAINING REQUIREMENTS: • Tao Group Hospitality in-venue Executive Sous Chef training EDUCATION/WORKING KNOWLEDGE: • Minimum 5 years of previous Culinary experience as a Chef de Cuisine or Sous Chef within a high-volume kitchen setting is essential, • Two-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience preferred, • Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required, • Demonstrated financial acumen with P&L statements, and labor models is desirable, • Must be organized, self-motivated, and proactive with strong attention to detail, • Proficient with computers (Microsoft Products), POS, and technology SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE The work environment characteristics and/or physical demands described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions • Ability to write, read, and verbally communicate, • Must be able to move quickly, • Must be able to push and lift up to 75 lbs. with or without assistance, • Must be able to stand for extended periods of time, • Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume, • Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working Environment, • Exposure to hot kitchen elements or cleaning materials, • Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment, • May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required, • Maintain a professional, neat, and well-groomed appearance adhering to Company standards, • Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner, • Ability to maintain confidentiality, • Ability to handle a fast-paced, busy, and somewhat stressful environment

Job Details ABOUT ALLORO Alloro is a boutique private catering company rooted in thoughtful hospitality, exceptional food, and meaningful client relationships. Inspired by the traditions of Southern Italy, Alloro delivers elevated, highly personalized experiences for private and corporate clients across New York City and the Tri-State Area. As the company continues to grow, we are seeking a dynamic, entrepreneurial Sous Chef to help translate the Founder’s vision into exceptional client experiences, consistent systems, and strong financial performance. THE ROLE The Executive Sous Chef works closely with Alloro’s founder to lead culinary operations. This person collaborates to develop menus, create recipes, prep and execute events, and supervise event staff. Success in this role combines a high standard of culinary execution, leadership, and operational excellence. As a leader within this growing organization, this role is integral to strengthening client relationships, developing systems, and ensuring culinary excellence. You’ll work closely with the Founder and Business & Sales Manager while serving as a visible leader, culture carrier, and brand ambassador—someone who thrives in both strategic thinking and hands-on execution. This is a unique opportunity for someone who wants to grow with a business, take ownership, and make a meaningful impact. Key Responsibilities Culinary Operations · Lead and execute all culinary operations, including menu development, recipe development, recipe costing, event prep, and event execution · Lead and supervise prep and culinary event staff to create memorable culinary client experiences and uphold Alloro’s standards · Continuously deepen knowledge of Alloro’s offerings and culinary perspective Operations & Systems Management · Collaborate with Business & Sales Manager to ensure logistics, transportation, and rentals are sufficient to execute events at a high level · Learn, utilize, and fully leverage event management and operational systems · Ensure compliance with NYC Department of Health regulations · Uphold standards across Alloro’s physical and operational environment Financial & Business Performance · Collaborate with Founder to create menus that encourage increased sales · Collaborate with Founder and Business & Sales Manager to develop sales forecasts and budgets · Identify opportunities to grow revenue and improve profitability · Support pricing strategy, new offerings, and business development initiatives · Help drive cost efficiencies and reduce operational waste · Collaborate with vendors and order products that preserve profitability while reflecting Alloro’s high standards · Perform monthly food inventory Team Leadership & Communication · Assist Business & Sales Manager with client inquiries and special requests to increase likelihood of securing clients · Collaborate with Business & Sales Manager at weekly BEO meetings · Assume on-site leadership role at select Client events, acting as the lead representative of Alloro and primary Client liaison · Communicate clearly with prep staff and freelance event staff to ensure clear expectations and a high standard of execution · Schedule and coordinate culinary staff · Represent Alloro at industry and networking events Other special projects as assigned WHO YOU ARE · A relationship-builder who genuinely enjoys working with clients, teams, and partners · Highly organized, detail-oriented, and systems-minded · Comfortable balancing big-picture thinking with day-to-day execution · Eager to explore, learn, and master the food of Southern Italy · Passionate about sharing culinary knowledge and stories with employees and Clients · Comfortable taking an on-site leadership role and representing Alloro when the Founder is not present · Financially curious, with a desire to understand and improve business performance · A collaborative leader who brings energy, accountability, and follow-through QUALIFICATIONS · 5 + years of experience in a professional kitchen (catering/events preferred) · 3 years in a culinary leadership role (catering/events preferred) · Experience in high-end event planning, logistics, and execution · Knowledge of Italian and Mediterranean cuisine · Ability to develop, document, and cost recipes · Basic knowledge of Microsoft Office Suite, · Basic familiarity with AI tools · Excellent communication skills · Strong organizational and time-management skills · Familiarity with tools like QuickBooks is a plus · Italian or Spanish language skills are a bonus EDUCATION · Culinary Degree, College Degree and/or directly relevant work experience in catering or events CERTIFICATIONS · Valid driver’s license required · NYC Food Handler’s Certificate (or willingness to obtain within 3 months) COMPENSATION · $85-$90K annually · Performance based-bonus · Health benefits, PTO, paid holidays

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

Executive Chef for Jack & Harry's About Vandelay Companies For over a decade, Vandelay has defined what it means to deliver iconic, enduring hospitality experiences. With a growing portfolio of distinctive brands and markets nationwide, we are driven by a passion for craftsmanship, connection, and the pursuit of excellence. Every Vandelay concept celebrates the spirit of American dining: timeless spaces, genuine warmth, and an uncompromising commitment to quality that leaves a lasting impression on every guest who walks through our doors. What truly sets Vandelay apart is our dedication to growth. Both for our company and for our people. We are expanding across markets nationwide, creating meaningful pathways for advancement and culinary development at every level. Executive Chefs are given the tools, mentorship, and visibility to build long-term careers within an organization that rewards initiative, craftsmanship, and a deep passion for hospitality. **Please note: This position is based in Dallas, TX and will require relocation About the Opportunity As an Executive Chef at Jack & Harry's, you’ll play a defining role in bringing our culinary vision to life each day. This is more than running a kitchen; it’s an opportunity to shape culture, elevate standards, and create experiences that reflect the heart of our brand. You’ll lead a talented culinary team with purpose and authenticity, oversee kitchen operations with precision, and uphold the excellence that distinguishes Vandelay in every detail of food quality, presentation, and execution. In this role, you will guide menu execution, drive operational performance, mentor emerging leaders, and contribute to a kitchen culture defined by teamwork, consistency, and pride. This is a chance to make a lasting impact on each guest’s experience while growing within a group that values your talent, your leadership, and your commitment to the craft. Core Responsibilities • Create memorable dining experiences by exceeding guest expectations and showing a genuine love for the art of hospitality, • Embody Vandelay Hospitality Group’s standards of excellence with a high-energy, service-oriented attitude and inspire your team to do the same, • Engage culinary team members through proactive recruiting, hiring, coaching, training and continuous development efforts, • Display financial skills by summarizing and analyzing information for budgeting revenues and expenses; measuring costs of products, services or other cost objectives, • Exhibit our core values through creating innovative improvements and collaborating with others while being accountable for measurable, high-quality and timely results, • Respond to guest concerns, both written and verbal with the ability to creatively solve problems and develop robust solutions, • Run pre-shift meetings and update the team on any key business updates, • Assist with weekly staff schedules in coordination with the General Manager, • Order goods, kitchen utensils and cleaning products as needed while controlling operational costs and monitoring departmental budget, • Ensure established standards for food safety, sanitation and quality are maintained, • Ensure all food and products are consistently prepared and served according to company recipes, portioning, cooking and Vandelay Hospitality Group’s serving standards, • Ensure all reports, documentation and other information required by our corporate office are submitted in a timely and accurate manner, • Ensure adherence to all local, state and federal laws and regulations, • Take action based on guest reviews and feedback standards and protocols, • Attend and participate in Manager meetings as scheduled, • Lead weekly manager meetings to communicate informational updates and build a cohesive management through proactive communication Requirements • High school diploma or GED required; Bachelor's Degree in Culinary / Restaurant / Hospitality Management or similar field of study strongly preferred, • 2+ years of full service restaurant Executive Chef experience strongly preferred, • Ability to work a flexible schedule including evenings, weekends and holidays, • Trustworthy, detail-obsessed and open to constructive feedback, • Exceptional communication skills both written and verbal Perks • Medical, Dental and Vision benefits available, • Paid Time Off, • Dining discounts at all Vandelay Companies concepts, • Professional development and career growth, • Robust Training program, • All Vandelay Companies restaurants are closed on Thanksgiving, Christmas and the 4th of July so our team can celebrate with their friends and family, • A collaborative, uplifting culture where we take care of our guests by taking care of our people first Physical Requirements • Ability to lift up to 50 pounds, • Ability to work standing and walking for extended periods of time If you’re a passionate leader who thrives in a fast-paced environment and is eager to grow with a company that values hospitality and teamwork, we’d love to hear from you! Vandelay Companies provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, genetics, or any other federal/state protected category.

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

Job DescriptionSalary: $50,000-$70,000/year Summary The NRO project coordinator is responsible for managing and supporting the successful opening of new restaurant locations. This role acts as a central liaison between internal departments, franchise partners/shareholders, construction teams, and external vendors, ensuring new units open on schedule, within budget, and in full compliance with brand and operational standards. Responsibilities • Track construction milestones and ensure timely completion of site development., • Serve as the point of contact between construction teams, franchisees/shareholders, and the internal opening team., • Monitor project timelines, update schedules, and escalate delays or risks to leadership., • Ensure all permitting, inspections, and pre-opening compliance items are scheduled and completed., • Facilitate weekly or biweekly check-ins with cross-functional teams (Culinary, Training, Marketing, IT, HR, etc.)., • Maintain status reports and distribute updates to stakeholders and executive team., • Manage transition checklists from construction handover to operations launch., • Coordinate with departments to ensure all pre-opening tasks are completed., • Track deliverables such as uniforms, training materials, POS setup, onboarding plans, and menu rollouts., • Track and report all expenses and financial reports related to the opening phase., • Maintain effective communication with franchise partners and ensure smooth collaboration., • Additional responsibilities as assigned. Qualifications: • Bilingual: Mandarin required, • Expert knowledge of Microsoft Office to include excel and power point, • Experience with problem solving moderately complex situations, • Strong organizational skills, • Strong communication skills, • Detail oriented and ability to handle multiple tasks., • Experience in restaurant, hospitality, or project coordination is a plus Benefits: • 401(k), • Dental insurance, • Health insurance, • Paid time off, • Vision insurance

Food and Beverage Manager • New York, NY, USA, • Full-time, • Job-Category: Food & Beverage, • Job Type: Permanent Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit Be a part of the historic castle on the park, The Plaza, A Fairmont Managed hotel, a timeless landmark capturing memories since 1907. Located in the heart of midtown, The Plaza now features 282 luxury hotel rooms and suites, the elegant Champagne Bar as well as the legendary Palm Court, New York City’s premier destination for afternoon tea. The Plaza offers the Five Diamond standard of excellence and sophistication while offering an authentically local and unrivalled experience for our guest. Job Description The Food and Beverage Manager is responsible to administer the successful planning, organization, and coordination of all food and beverage activities, while providing exceptional 5-diamond service. Adherence to established policies, standards and procedures are required at all times in order to achieve high levels of customer satisfaction, quality service, compliance with corporate policies and procedures and local regulations while meeting/exceeding financial goals. The Food and Beverage Manager will lead a service team of colleagues to a common goal for the guest, colleague, owner and brand awareness. Compensation: $82,000.00 - $85,000 Annual Salary Plus bonus Responsibilities • Floor presence during shift, greeting and interacting with guests, • Perform daily inspection for readiness according to standards, • Responsibility for all opening/closing procedures of shift, including Log Book, pre-meal shift, guest comment card process, and menu engineering, • Maintain fast, accurate service, positive guest relations, and ensure products are consistent with company quality standards, • Responsible for maintaining the highest standards of service and ambiance, • Supervision of tabletop presentation for meal service., • Supervise and direct service, • Handle guest complaints in the most diplomatic manner, • Ensure food quality and 100% customer satisfaction, • Complete menu knowledge (breakfast, lunch, dinner, bar and wine pairing), • Maintaining inventory of equipment, linen and other supplies, • Profit & Loss management by following cash control/security procedures manages labor, review financial reports, and takes any appropriate actions, • Monitoring and controlling Micros system in appliance to guest checks and hotel reports, • Monitor speed of service and exercise quality control for both food and beverage, • Schedule dining room personnel with forecasted business ensuring that staffing is adequate and yet within budgetary goals, • Increase knowledge of the industry trends, • Maintain safety by adhering to stated safety policies and handle guest and employee accidents, • Ensure Occupational Safety & Health Act, local health and safety codes, and company safety and security policy are met, • Relay any outlet maintenance needs to the Engineering Department by work order program, • Keep storerooms in a state of readiness, cleanliness and tidiness, • Promote and maintain good employee relations between service kitchen and dining room, • Lead efforts in recruiting, interviewing, and hiring team members; conducts performance appraisals, take disciplinary action, motivate and train, • Wine list development, • Responsible overall for the delivery of wine service, • Progressive and ongoing staff education, • Working along with the culinary team, by pairing and suggesting wines that will best complement each particular food menu item, • Working on the floor as sommelier assisting in service and elevating our service performance while in direct contact with the restaurant patrons, • Ethical duty to work with the taste preference and budget parameters of the patron, • A college degree is preferred, • Freestanding restaurant experience necessary or luxury hotel experience a plus, • Strong food/wine and liquor knowledge, • Excellent customer service skills, • Clear concise written and verbal communication skills in English, second language is an asset, • Must be proficient in Microsoft Office, namely Word and Excel, • Must have excellent organizational, interpersonal and administrative skills and excellent attention to detail, • Ability to meet deadlines, work under pressure and work independently, • Ability to deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse angry situations and collect accurate information in order to resolve conflicts, • Ability to handle multiple tasks, • Strong leadership skills and the ability to motivate people, • Complete knowledge of P.O.S system, • Ability to calculate/analyze data, • Basic business math and accounting skills, • Attention to detail and strong sense of urgency, • The ability to think ‘out of the box’ and see the big picture, • Must possess the following strengths: high energy, entrepreneurial spirit, motivational leader, effective communicator, desire to provide exceptional customer service and ability to improve the bottom line

The Kitchen Manager is in charge of managing the kitchen and ensuring the flow of service is efficient and smooth. The Kitchen Manager will also be able to provide input on menu development as directed and approved by the Executive Chef. Monitor and ensure that Chama Mama standards of kitchen operat

Job Description JCCGCI Inc. is seeking a compassionate and organized Assistant Director with a passion for working with the older adult population. This role is essential to the daily operations of the Older Adult Center, supporting the Director in program development, administrative management, and service delivery. The Assistant Director will ensure the smooth coordination of educational, recreational, and social services while fostering a welcoming and engaging environment for all participants. Key Responsibilities: • Oversee daily operations to ensure smooth program execution and service delivery., • Coordinate with staff, instructors, and consultants to support effective programming; arrange substitutes as needed., • Plan and manage trips, activities, and program schedules, including updates and new initiatives., • Greet and register participants, maintain accurate records, and provide case assistance and resources., • Foster a welcoming, inclusive environment for all participants., • Support the Director, including stepping in as needed, attending meetings, and following up on action items., • Prepare reports, track attendance, and maintain documentation and data records., • Process invoices and assist with administrative and operational tasks., • Serve as liaison with staff, vendors, and community partners to ensure clear communication., • Develop and distribute promotional materials for programs and events., • Assist with inventory, purchasing, menu planning, and nutrition services., • Ensure compliance with organizational policies and support special projects and new initiatives. Qualifications: • Bachelor’s degree preferred., • 1–2 years of experience in human services or a related field required., • Strong organizational skills with the ability to multitask and manage priorities., • Excellent communication and interpersonal skills., • Proficiency in Microsoft Office and data management systems., • Experience with program coordination or administrative support preferred., • Bilingual Russian preferred. Full-Time and On-Site 35 hours per week Pay: $27-$28.00 per hour Comprehensive benefits package included JCCGCI Inc. is an EOE Company DescriptionA COMMUNITY BASED ORGANIZATION WITH A CITYWIDE IMPACT The Jewish Community Council of Greater Coney Island is an Equal Opportunity EmployerA COMMUNITY BASED ORGANIZATION WITH A CITYWIDE IMPACT\r\nThe Jewish Community Council of Greater Coney Island is an Equal Opportunity Employer

Job Description 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, • $60,000 base + monthly bonuses, • 401k, • Sundays Off, • Paid Time Off 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 Functions Leadership & 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 AQUISITION: 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 managing a large staff, including the management of other leaders., • EDUCATION: Formal education is a positive factor, but applicable experience will be prioritized over a degree or diploma. The 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 have high integrity and character, which builds an unbreakable level of trust., • We are excellence driven, paying attention to every detail. "Do what you do so well that they want to see it again and bring their friends." - Walt Disney Company DescriptionDough Buds is the Franchisee of Crumbl ParamusDough Buds is the Franchisee of Crumbl Paramus

Maintain excellent organization and cleanliness of the bar area, ensuring that all bar supplies and disposables are available, and the bar is DOH compliant at all times. The Bar Manager is responsible for the operational excellence of the bar and cocktail program, including service, menu development

Job DescriptionJoin the Playa Bowls Team – HIRING for our LAWRENCE location, in Long Island, NY! Hourly Rate: $18.00 / hour We're seeking enthusiastic and dedicated crew members to join our dynamic team at Playa Bowls, New Jersey's Original Acai Shop. With a mission to serve high-quality, innovative products, we're committed to fostering a positive work culture that inspires pride and fulfillment. About Us Since 2014, Playa Bowls has grown into a thriving network of over 375+ shops nationwide, operating as a leading fast-casual restaurant concept with a mission to lead communities in healthy, sustainable living. We're dedicated to serving up bowls of deliciousness, infused with authenticity and passion, that embody the true spirit of the Playa way. Meet Our Local Franchise Team As a family-owned and operated business, we're dedicated to building a team of like-minded individuals who share our passion for excellence and integrity. We're committed to being hands-on, supportive, and invested in the success of our team members. Who You Are We're seeking a dedicated and enthusiastic crew member to join our team! As a key contributor, you'll provide exceptional customer service, collaborate with coworkers, and maintain a clean, organized, and high-energy store environment. Core Responsibilities • Customer Interaction: Requires the ability to converse comfortably in English to ensure customer safety regarding dietary restrictions and to provide excellent guest service., • Daily Operations: Complete daily tasks, including opening and closing duties, operating equipment (blenders, POS systems), and maintaining strict store cleanliness., • Guest Experience: Engage customers by educating them on our products, answering questions, and making menu suggestions., • Full-Time Commitment: This is a year-round, full-time role requiring 30+ hours weekly (no seasonal/temporary applicants, please). You must have the flexibility to work a rotating schedule of opening, mid, and closing shifts, including weekends and holidays. Requirements & Essential Functions • Experience: 1 - 3 years of previous food service experience - A MUST., • Travel: Reliable transportation and the ability to work any one of 3 shifts, Opening, Mid-Shift, Closing Shifts, and weekends., • Physical Demands: To successfully perform the essential functions of this role, candidates must be able to lift at least 25 pounds, bend, reach, work safely in tight kitchen spaces, and stand for prolonged periods (with or without reasonable accommodation)., • Age Requirement: Must be 18 years of age or older due to late-night closing shifts (12:30 AM) and New York State labor law restrictions. What We Offer • Health Insurance (for team members working 26+ hours per week), • Paid sick time, • Paid training, • 50% discount on one menu item during each working shift, • Opportunities for growth and development within the franchise, • An Equal Opportunity Employer, fostering a positive and inclusive work environment Apply Now! We welcome you to apply if you are available full-time, can commit to a flexible schedule, and are ready to bring the Playa Bowls energy to our community! To be considered for this position, you must submit both a UP-TO-DATE resume and a brief cover letter explaining why you would be a great fit for our team.

Compensation Type: Yearly Highgate Hotels: Highgate is a leading real estate investment and hospitality management company with over $15 billion of assets under management and a global portfolio of more than 400 hotels spanning North America, Europe, the Caribbean, and Latin America. With a 30-year track record as an innovator in the hospitality industry, this forward-thinking company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate continues to demonstrate success in developing a diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts, featuring contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team of seasoned hospitality leaders and corporate offices worldwide, Highgate is a trusted partner for top ownership groups and major hotel brands. ___ Location: LeMeridien NYC Park Central Tap into the inimitable energy of Midtown Manhattan at Le Méridien New York, Central Park, where iconic attractions and world-class cultural experiences beckon. Exquisitely designed to reflect the ethos of the city - bold, vibrant and authentic - our hotel is located in the heart of Midtown, on West 57th Street between 6th and 7th Avenues. From this enviable vantage point, guests may discover Central Park, Carnegie Hall, Rockefeller Center, MoMA and Columbus Circle. Ascend to our rooftop bar, LiFE Rooftop, and enjoy panoramic views of Central Park as you enjoy handcrafted cocktails and delicious bites from our carefully curated menu. Indulge in shared plates, fresh seasonal seafood and innovative rolls at Kumi Japanese Restaurant + Bar. With modern event spaces enhanced by thoughtful Le Méridien service, we provide an inspiring destination for events; when it’s time to relax, intuitively designed hotel rooms and suites encourage tranquility. We await your arrival at Le Méridien New York, Central Park. Overview: The Director of Human Resources is responsible for staffing qualified personnel; ensuring employment statute compliance; overseeing all aspects of wage, benefit, worker’s compensation unemployment; training program direction, implementation and administration; and employee relations coaching, counseling and discipline. Responsibilities: • Direct and supervise Human Resources staff., • Prepare and maintain Human Resources budget., • Maintain thorough and current knowledge of all Human Resources/employee regulations and laws, and ensure that the property is in compliance., • Participate in EEO, Unemployment, Wage & Hour, Worker’s Compensation, OSHA, ADA, Immigration and Naturalization Service hearings. Implement policies and programs to guarantee compliance., • Communicate new policies, information, and directives to all employees., • Instruct staff in interpretation of HR policies and procedures., • Ensure staffs compliance with HR policies and procedures., • Coordinate and monitor recruitment, screening and reference checking of all non-exempt personnel., • Recruit, interview and recommend all exempt personnel., • Maintain employee benefits programs., • Set up, approve, and maintain all wage and salary programs, including performance evaluations., • Recommend and/or approve all employee transitions, i.e. new hire, transfer, promotion, etc., • Maintain open door policy., • Monitor and analyze turnover statistics., • Conduct training classes., • Update and submit required reports in a timely manner., • Participate in and monitor safety committee in compliance with Loss Prevention SOP’s., • Ensure compliance with all HR related Loss Prevention SOP’s., • Establish and maintain safety incentive program., • Become a certified trainer in all current HR training modules., • Participate in and monitor effectiveness of Highgate Hotel Enrichment committee., • Maintain Heroes of Hospitality (Employee of Month/Year) program., • Practice positive employee relations, including coaching, counseling & discipline., • Develop and maintain “no cost” benefit programs., • Monitor Service Standards by Position training program., • Participate in and monitor orientation programs., • Develop managers for future advancement., • Ensure managers are using coaching, counseling and discipline to address issues/concerns., • Ensure Associate Opinion Survey is completed by all employees., • Condense and expedite paperwork, develop internal communications, improve record keeping., • Develop and maintain suggestion box program., • Plan and edit employee newsletter., • Manage all personnel files., • Manage resume and application files., • Develop and monitor recruitment resources. Qualifications:, • At least 5 years of progressive Human Resources experience in a hotel or a related industry; or a 4-year college degree and at least 2 years of related experience; or a 2-year college degree and 3 or more years of related experience., • Previous supervisory responsibility required., • College course work in related field helpful, • Familiarity with and knowledge of employment laws required., • Long hours sometimes required., • 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 guests and employees in an attentive, friendly, courteous and service-oriented manner., • Attend all hotel required meetings and trainings., • Participate in M.O.D. coverage as required., • Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel.

Company Description VLICH is a hospitality-driven organization committed to delivering exceptional experiences for guests. Focused on excellence and customer satisfaction, VLICH operates with a strong emphasis on hospitality management and innovation. With properties located in vibrant cities like Queens, NY, VLICH fosters a collaborative and professional environment dedicated to exceeding guests' expectations. Joining our team means becoming a part of a forward-thinking company that values quality, service, and growth. Role Description As a Hotel General Manager at VLICH, you will oversee the daily operations of our on-site property in Queens, NY. This full-time role involves managing the hotel team to deliver outstanding guest experiences, maintaining efficient operational processes, and ensuring high-quality services. Additional responsibilities include financial planning and budgeting, supervision of food and beverage operations, and aligning business strategies with organizational goals. The role requires exceptional leadership and a focus on providing excellent customer service while consistently improving the overall performance of the property. Qualifications • Strong experience in General Management and Business Management, including planning, organizing, and leading teams effectively., • Proven expertise in Customer Service with an ability to enhance guest satisfaction and address concerns promptly., • Knowledge of Budgeting and financial management, ensuring operational profitability and cost control., • Experience in Food & Beverage operations, including oversight of quality service and menu development., • Excellent communication, interpersonal, and leadership skills to foster staff engagement and solve challenges efficiently., • Familiarity with hospitality industry standards and regulations is preferred., • Bachelor’s degree in hospitality management, business administration, or a related field, or equivalent experience is required. Core Work Activities: Assisting the Operational and Financial Management of the Property: • Verifies that all brand standards are being maintained in each area of the property., • Verifies that all team members meet or exceed all brand requirements., • Manages the operation of the ALL PROPERTY departments., • Verifies that a viable key control program is in place., • Maintains current licenses and permits as prescribed by local, state and federal agencies., • Manages all finance and accounting functions, including, but not limited to, accounts payable, accounts receivable, petty cash, payroll and ordering procedures, end of period, banking procedures, • Review financial statements, sales and activity reports, and other performance data to measure productivity and goal achievement and to determine areas needing cost reduction and program improvement., • Complies with all corporate accounting procedures., • Performs required annual Quality audit. Supporting the Management and Development of Departmental Teams: • Stays readily available/approachable for all employees., • Extends professionalism and courtesy to employees at all times., • Leads by example demonstrating self-confidence, energy and enthusiasm., • Assists/teaches team managers scheduling (using Scheduling Tool that you recommend) against guest and hours/occupied room goals. Makes sure that staffing levels are appropriate to exceed guest expectations., • Sets clear performance expectations with the Owner., • Assists team supervisors with constructive coaching and counseling., • Solicits feedback for continuous improvement. Managing the Guest Experience: • Extends professionalism and courtesy to guests at all times., • Motivates and encourages staff to solve guest and employee related concerns., • Provides excellent customer service by being readily available/approachable for all guests., • Takes proactive approaches when dealing with guest concerns., • Assists employees in understanding guests ever-changing needs and expectations, and how to exceed them. Conducting Human Resource Activities: • Verifies that orientations for new team members are thorough and completed in a timely fashion., • Takes proactive approaches when dealing with employee concerns., • Verifies that property hiring practices and strives for a culturally diverse work place. Performs other duties as assigned and needed.

About Alloro Alloro is a boutique private dining and catering company, based in New York City. Alloro specializes in authentic Southern Italian dining experiences. Job Details The Business & Event Sales Manager (BSM) is the central leader of Alloro’s day-to-day business operations. This person drives sales, oversees client relationships, strengthens systems, and ensures operational excellence across the organization. You’ll work closely with the Founder and Sous Chef while serving as a visible leader, culture carrier, and brand ambassador—someone who thrives in both strategic thinking and hands-on execution. This is a unique opportunity for someone who wants to grow with a business, take ownership, and make a meaningful impact. This is an exempt, full-time, in-person position based in Downtown Brooklyn, New York Key Responsibilities Client Experience & Sales Leadership Own and execute the full client lifecycle: inquiry → proposal → event → follow-up • Respond to all inbound leads with professionalism and urgency, • Build and maintain strong client relationships and a robust CRM database, • Guide clients through menu selection, logistics, and event planning, • Ensure all client-facing materials are current and aligned with brand standards, • Continuously deepen knowledge of Alloro’s offerings and culinary perspective Operations & Systems Management • Maintain and optimize event management and operational systems, • Oversee scheduling, rentals, transportation, and logistics, • Manage QuickBooks and support basic bookkeeping processes, • Ensure compliance with NYC regulations, permits, and inspections, • Uphold standards across Alloro’s physical and operational environment Financial & Business Performance • Partner with leadership to develop sales forecasts and budgets, • Track and report on key sales metrics (inquiries, conversions, revenue), • Identify opportunities to grow revenue and improve profitability, • Support pricing strategy, new offerings, and business development initiatives, • Collaborate on event-level P&Ls and monthly financial reviews, • Help drive cost efficiencies and reduce operational waste Leadership & Communication • Lead weekly BEO and internal alignment meetings, • Serve as the communication hub across Founder, culinary team, and partners, • Collaborate with PR and marketing partners to grow brand awareness, • Schedule and coordinate front-of-house staff, • Represent Alloro at industry and networking events Plus other special projects as assigned Who You Are • A relationship-builder who genuinely enjoys working with clients, teams, and partners, • Highly organized, detail-oriented, and systems-minded, • Comfortable balancing big-picture thinking with day-to-day execution, • Financially curious, with a desire to understand and improve business performance, • A collaborative leader who brings energy, accountability, and follow-through Qualifications • 4+ years of business management and/or sales experience (hospitality or events preferred), • Experience in hospitality front office management, • Basic knowledge of Microsoft Office Suite (Word, Excel, Teams, Etc.), • Familiarity with AI tools, • Experience in catering, events, or food & beverage strongly preferred, • Excellent written and verbal communication skills, • Strong organizational and time-management skills, • Basic knowledge of bookkeeping, scheduling, and inventory management, • Familiarity with tools like QuickBooks and Canva is a plus, • Degree or certification in business or related field preferred (or equivalent experience) Certifications: • Valid US driver’s license required, • Salary, • Sales Commission Benefits & Perks: Paid Time Off, Potential Bonuses, Sales Commission Required Skills Catering Sales Organizational Skills Business Administration Event Management Writing Communication Hospitality Minded Team Collaboration

Education and Beverage MANAGER The Education and Beverage Manager is responsible for supporting staff in the day-to-day operations of the cafe, in accordance with the highest standards of excellence in service and food & beverage preparation. They will direct and coach on company policies, objectives and initiatives for their stores/teams. They will manage the training lifecycle of both retail team members and assist with training for wholesale accounts. They will establish and maintain standards and SOPs by fine tuning the curriculum and methodology, facilitating team member training, conducting regular QC in stores and making recommendations to the Retail Manager regarding team member performance management. They will manage seasonal and specialty beverage development timeline and logistics, as well as any new coffee offerings served in store. They are expected to maintain close communication with the CEO, Wholesale Department, Retail Leadership, Operations Director and Marketing Team. • Roles and responsibilities:, • Inspect stores regularly and ensure that all stores are maintained clean, organized, and well-stocked environment both behind the counter, in storage spaces, and customer areas and taking corrective action is taken as necessary (short-term and long-term), • Promote and practice safe work habits, identify and resolve workplace hazards, and document any incidents or accidents at the store, • Provide thoughtful feedback regarding staff schedules (short-term and long-term), • Stay informed regarding any changes to the coffee or food program (including changes to the coffee menu, any new pastries, food or beverage items, etc.) to help reinforce drink standards and expectations and to ensure that all staff are able to communicate effectively with customers about our offerings, • Perform preventative maintenance, • Monitor and oversee visual standards and keeps close communication with the Creative Team, • Manage documents, both digital and hard copy, within the Retail Organization, • Manage coffee QC program for all locations, • Check to ensure weekly DOH checks and completed, • Monitor expiration dates of all products, report imminently expiring products to Procurement and moving product between stores as directed, • Facilitate new hire trainings, follow up trainings and barista audits, • Monitor slack communication, respond to all queries in a timely fashion, document and escalate any issues, • Assist with callout coverage and on the floor Retail assistance as needed, • Develop seasonal beverage offerings, and maintain associated timelines, costing and training documents and schedule, • Assist in selecting specialty beverage offerings in store (single origin coffees, seasonal teas, etc) and develop related recipes and SOPs, • Conduct new hire observation in store and provide coaching, • Conduct barista audits and provide feedback to retail leadership, • Streamline company-wide education processes and curriculum to ensure uniformity across the board, • Assist with new product R&D, • Work closely with Wholesale Department (Service and Education teams) to help troubleshoot and diagnose partner issues and facilitate solutions, including regarding coffee preparation, equipment knowledge and product selection, • Utilize all information available, including financial reports and information systems, to inform recommendations and actions, • Pitch in where necessary to achieve great results, including speaking up and thoughtfully highlighting opportunities to the CEO and Retail Leadership, • Implement corporate programs, new product launches, events and promotions, • Manage special projects as directed by the CEO, • Outcomes:, • Increased Retail sales and Wholesale customer success through better customer experience (Product, Service), Faster throughput, Higher check averages, • Well-managed Wholesale customers and long lasting partnerships, • Decrease costs, • COGS through less waste, reduce "shrinkage", portion control, etc., • Payroll through better training, lower turnover, • Standardize all aspects of the business - this makes our company easier to manage, but should not jeopardize other goals Compensation & Benefits • $67,000 - $77,000 DOE, • Four weeks paid vacation, • Opportunity to participate in company health insurance after 90 days of employment at 50% employer contribution, • Opportunity to participate in company 401K plan after 1 year of employment with 4% employer matching, • Professional development opportunities, • Monthly Unlimited Metrocard reimbursement, • Cell phone reimbursement, up to $75/month

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

Chef de Partie Job Reference Number: 38047 Employment Type: Full-Time Segment: Dining & Events Brand: Abigail-Kirsch Location: Tarrytown, New York (US-NY) We are looking to add an experienced, motivated Chef de Partie to our Abigail Kirsch team at the Tappan Hill Mansion in Tarrytown, NY. As a Chef de Partie, you will have the opportunity to handle and prepare food while training and supervising a team of exceptional foodservice professionals. • Prepare, cook, and present menu items according to Abigail Kirsch’s quality standards., • Follow detailed recipes, instructions, and event-specific guidelines to ensure consistency and accuracy., • Demonstrate strong knife skills for precise cuts and efficient preparation., • Work collaboratively with chefs, cooks, and front-of-house teams to ensure smooth event execution., • Maintain a clean, organized, and safe work environment in compliance with food safety standards., • Effectively manage time and prioritize tasks to meet deadlines., • Communicate clearly and effectively with team members and leadership., • Adapt to changing event needs and provide support as required., • Proven experience as a cook in NY catering, banquet, or event environments is a must., • Strong knife skills and proficiency in food preparation techniques., • Experience cooking in a proofer, • Ability to read and follow detailed instructions and recipes accurately., • Excellent communication skills to collaborate with team members and adapt to event dynamics., • Strong organizational skills with the ability to multitask and manage time effectively., • Punctuality and reliability are essential., • Positive attitude and ability to work well under pressure., • Flexible on call schedule, including evenings, weekends, and holidays as required, • Knife Skills, • Kitchen Safety, • Safe Food Handling, • Kitchen Tools, • Medical (FT Employees), • Dental, • Vision, • Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity, • Discount Program, • Commuter Benefits (Parking and Transit), • EAP, • 401k, • Sick Time, • Holiday Pay (9 paid holidays), • Tuition Reimbursement (FT Employees), • Paid Time Off #Boost #LI-DM1 #indeedelior About Abigail Kirsch: Started in the 1970s as a family-owned catering company, Abigail Kirsch has grown into one of New York’s premier caterers. Our steady growth has allowed us to bring our hospitality, service, and delicious food to Connecticut, Westchester, and New York City. About Elior North America: Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth. At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you’ve gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments. Disclaimer: This job description can be revised by management as needed.

Job Description Join Our Team at Bergen New Bridge Medical Center!** We are dedicated to providing high-quality, compassionate care to our diverse community. As a leading healthcare provider, we offer a supportive and inclusive work environment. If you’re passionate about making a difference and thrive in a collaborative setting, Bergen New Bridge Medical Center is looking for a Cook Job Duties Prepares all food required by the menu using recipes and other production documents. Prepares meals for service at specific time deadlines. Ensures that portion sizes are according to food service production guidelines. Uses steamers, ovens, grills, broilers and other equipment in a safe and appropriate manner. Tests food using thermometers and tasting. Adjusts cooking process as necessary. Follows HACCP and infection control guidelines to ensure food is produced in a safe, sanitary manner. Participates as a team member in department meetings and the quality process. Attends in-service training with 100% attendance, as required. Maintains established departmental policies and procedures, objectives, quality assurance program, safety, environmental, and infection control standards. Customer Service: respect, flexibility, knowledge, confidence, professionalism, pleasant attitude, patience, and helpfulness. All responses should be timely, professional, caring, and respectful in accordance with Customer Service Performance expectations. Understands and adheres to the Medical Centers Code of Conduct. Familiar with the Medical Centers Mission, Vision, and Values Statements. Other Duties Assists in cleaning food production storage area. Properly stores items in storeroom and rotates stock as necessary. Ensures that stock inventory is accurate and according to vendor specifications. Monitors temperatures of food in freezers and refrigerators. Reports malfunctions to the Food Production Manager. Performs other related functions as assigned by supervisor or as required to meet departmental needs Position Qualifications Quantity cooking experience required. Must pass math skills test (knowledge adequate for calculating quantities of ingredients). Speaks, reads, and writes English to the extent required by the position; knowledge of a second language preferred. Education High School graduation or equivalent. Job Setting/Physical Demands Hospital kitchens, cafeteria. Exposed to heat, wetness, odors in kitchen and/or patient areas. Exposed to varying degrees of kitchen elements such as steam, electricity, sharp knives and cutting equipment and to extreme hot and cold temperatures. Considerable reaching, stooping, bending, kneeling, crouching. Frequent prolonged standing/walking. Lifts/moves or pushes/pulls heavy equipment/supplies. Salary commensurate with experience within posted range. $18.50 PER HR/ DIFFERNTIALS EVE NIGHT WEEKEND $1.00 We provide a comprehensive benefits package, including a competitive medical, dental, and vision plans. We prioritize work-life balance with a generous time off policy that includes ample vacation days, personal time, sick leave and nine paid holidays. Additionally, we are committed to the personal and professional growth of our employees, offering robust tuition reimbursement and continuing education programs to help support our employees ongoing development. Qualifications Education Required Diploma or better in Diploma/GED. Experience Required 1 year: Experience in quantity and quality cooking Licenses & Certifications Preferred ServSafe Company DescriptionBergen New Bridge Medical Center, a clinical affiliate of Rutgers Biomedical and Health Sciences, is a 1,070 bed hospital located at 230 East Ridgewood Avenue in Paramus, NJ. Founded in 1916 to treat patients with contagious diseases, the medical center has grown to become both the largest hospital and licensed nursing home in New Jersey and the fourth-largest publicly-owned hospital in the nation. A safety net facility, Bergen New Bridge Medical Center, renamed in October 2017, provides high-quality comprehensive services including long term care, behavioral health care, substance abuse treatment, and acute care to the greater Bergen County community. The medical center, including its Long Term Care Division, is fully accredited by The Joint Commission. With 323 behavioral health beds and 84 medical detox beds, Bergen New Bridge Medical Center is one of the largest medical facilities providing a continuum of care for those in need of behavioral health and/or substance abuse treatment. Please apply on our website: New Bridge Medical Center, a clinical affiliate of Rutgers Biomedical and Health Sciences, is a 1,070 bed hospital located at 230 East Ridgewood Avenue in Paramus, NJ. Founded in 1916 to treat patients with contagious diseases, the medical center has grown to become both the largest hospital and licensed nursing home in New Jersey and the fourth-largest publicly-owned hospital in the nation. \r\n\r\nA safety net facility, Bergen New Bridge Medical Center, renamed in October 2017, provides high-quality comprehensive services including long term care, behavioral health care, substance abuse treatment, and acute care to the greater Bergen County community. The medical center, including its Long Term Care Division, is fully accredited by The Joint Commission. With 323 behavioral health beds and 84 medical detox beds, Bergen New Bridge Medical Center is one of the largest medical facilities providing a continuum of care for those in need of behavioral health and/or substance abuse treatment.\r\n\r\nPlease apply on our website:

Job Description We are seeking a Grill 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 sizzling plates and steaks temp., • Passion for food and cooking techniques, • Strong leadership qualities, • Ability to thrive in a fast-paced environmentCompany DescriptionWe are looking to hire IMMEDIATELY!!!!!We are looking to hire IMMEDIATELY!!!!!

Job Description Position: Catering Chef Reports to: Executive Chef Position Managed: Catering Sous Chef, Part-Time Employees, Seasonal Associates Location: Bronx Zoo / On Site Department: Events & Catering Scope: Bronx Zoo Position Type: Full Time Job Summary: This role will be the primary culinary leadership for the events & catering operation. Will oversee production of catering menus, the execution of events, supervision of staff, inventory and cost controls, kitchen cleanliness, equipment maintenance, and the overall service of guests. Major Responsibilities: Responsibilities include but are not limited to: • Responsible for menu planning, food purchasing, and food transportation throughout the Zoo., • Responsible for the development of production documents in accordance with the Executive Chef’s policies and procedures on executing catered events., • Assists with managing overall kitchen expenses by managing food and supplies inventory and limiting product waste., • Directly responsible for managing the preparation, production, presentation, and execution of food products for events. As well as assisting daily food service operations in these areas., • Interview, select, train, schedule, coach, and support associates, ensuring they perform in accordance with established standards and norms., • Responsible for updating costs for recipes and maintenance of menu database., • Maintain food safety standards in accordance with the NYC Department of Health’s requirements, as well as internal Compliance Manager’s standards and requirements., • Follow sustainability guidelines and practices set by WCS’s Business Operations leadership., • Communicates with Executive Chef and culinary team, providing feedback on any issues including but not limited to staff, product, and processes to ensure all goals are met., • Perform additional responsibilities as directed by Catering Chef. Qualification Requirements : • Culinary Degree or certification from an accredited culinary program preferred., • Proficient with Microsoft Office, • Strong management skills in leadership, communication, and problem-solving abilities, • Valid driver’s license Equal Employment Opportunity WCS is an equal opportunity employer, and the organization complies with all employment and labor laws and regulations that prohibit discrimination in hiring and ensures that candidates from all backgrounds are fairly and consistently considered during the recruitment process. We are dedicated to hiring and engaging a diverse workforce. We are committed to cultivating an inclusive work environment and look for future team members who share that same value. The organization provides equal employment opportunities for all qualified candidates. The organization does not discriminate for employment based on gender, race/ethnicity, religion, color, national origin, sex, age, disability, marital status, sexual orientation, citizenship status, genetic information or any other covered status or characteristic protected by applicable laws and regulations. It is everyone’s responsibility to ensure that we do not tolerate discrimination or harassment based upon a person’s membership in one of these protected categories in areas such as recruitment, selection, job assignment, supervision, training, promotions, job grading, transfers, termination, compensation, benefits, educational opportunities, WCS sponsored recreational activities and facilities. Note that the salary offer will reflect the selected candidate’s individual experiences, skills and qualifications, internal equity, work location and country of work. Company DescriptionAbout Wildlife Conservation Society (WCS) WCS stands for wildlife and wild places. As the world’s premier wildlife conservation organization, WCS has a long track record of achieving innovative, impactful results at scale. We run field programs spanning 60 countries and the entire ocean. We build on a unique foundation: Our reach is global; we discover through best-in-class science; we protect through work on the ground with local and indigenous people; we inspire through our world-class zoos, aquarium, and education programs; and we leverage our resources through partnerships and powerful policy influence. Our more than 4,000 diverse, passionately committed team members in New York City and around the world work collectively to achieve our conservation mission.About Wildlife Conservation Society (WCS)\r\nWCS stands for wildlife and wild places. As the world’s premier wildlife conservation organization, WCS has a long track record of achieving innovative, impactful results at scale. We run field programs spanning 60 countries and the entire ocean. We build on a unique foundation: Our reach is global; we discover through best-in-class science; we protect through work on the ground with local and indigenous people; we inspire through our world-class zoos, aquarium, and education programs; and we leverage our resources through partnerships and powerful policy influence. Our more than 4,000 diverse, passionately committed team members in New York City and around the world work collectively to achieve our conservation mission.

Job Description Long standing banquet catering hall facility, specializing in on-premise events and parties, is in search of a Prep Cook/Garde Manger. The individual must be reliable, responsible, have exceptional work ethic and a positive and professional attitude. Experience in the restaurant/catering industry is a plus when applying, but not required. Applicants must be available to work on weekends (Fridays, Saturdays, Sundays), must be fluent in English and will be required to complete a W-9. Job responsibilities include: • Preparation and storing of cold foods such as salads, meats and cheeses, • Presentation and display of select dishes and food items, • Knife skills - cutting, chopping, carving, dicing, • Ability to fill-in at other stations when chefs are absent, • Able to work in a team-oriented environment and under considerable stress, • Responsible for station hygiene and sanitation, • May be required to assist with menu development, especially use of leftovers

Job DescriptionBenefits: • Employee discounts, • Flexible schedule The key focus of Hutch and Waldos success is our people; we build and develop strong teams to deliver excellence, ensuring continued growth and success. We invest in our people and draw on their talents, passion, and imagination to define new experiences and create a culture of opportunity and success. We endeavor to represent the fresh food communitys values and ethos through our menu and our hospitality style, and every day we do our best to bring a little piece of that feeling into our restaurants to share what makes them so special. Founded in 2016, Hutch and Waldo take inspiration from our roots in Sydney, Australia. We are passionate and proud of our community and support businesses we believe in. We support our community, and local producers and take pride in preparing food fresh and simple. Our focus is ensuring the guest experience is second to none and we are supplying the best product to our customers in a fun and non-attitude environment. We love our locals and regulars, so it is important that you let your personality shine & connect authentically with the community. We are looking for someone committed to embedding themselves in the team while taking joy in imparting their skill set and knowledge for the betterment of those around them. Reporting directly to the general manager of the site, you will help push the cafe to a new level of efficient service while delivering an excellent product by not cutting any corners. Our venues literally pump - so to be part of the team you will need to be experienced in high volume and not be afraid to challenge yourself on a daily basis. We dont compromise when it comes to memorable service, outstanding quality, and products. Responsibilities: • Set the day up for success - highlight 86s and excess stock to mgmt., • Aware of the food and prep quality informing management of any changes and additions., • Check that all relative equipment is fully functional before opening., • Being aware on when to ask for help and know how to shift gears when needed., • Taking ownership of your space and being aware of what is required for a doh inspection., • Work in tandem with headline cooks on how to speed up processes and deliver quality products., • Keep surrounding areas clean and organized., • Minimum of 3+ years of kitchen experience., • Experience working in a similar venue with multiple offerings will be highly valued., • Fun & energetic personality., • Has a passion for food and a dynamic menu program., • Focus on bringing a team together for a common purpose., • A thirst for problem-solving thrives on going over and above., • Consistent quality of work and great time management., • Understands what cafe culture is and wants to add to the conversation.

Job DescriptionPosition: Line 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 DescriptionBenefits: • 401(k), • 401(k) matching, • Dental insurance, • Health insurance, • Paid time off If youre the kind of chef who leads from the front, obsesses over the details, and takes pride in building teams youll fit in here. Not because youre perfect, but because youre committed to excellence and the people behind it. THE WHY Sushi by Scratch Restaurants believes great kitchens come from great leadership. When leaders are supported, their teams thrive and that impact shows up in every guests experience. We run organized kitchens. We care about standards. We communicate clearly. We show up for our teams, day in and day out. Our culture is professional, focused, supportive and fun! We believe chefs are made through mentorship, guidance, repetition, and refinement. Everyone here is aligned toward the same goal: consistency, craft, leadership, and great hospitality. The expectation is simple: be prepared, be respectful, and lead with pride. THE ROLE: CHEF DE CUISINE The CDC is the culinary heartbeat of the restaurant responsible for standards, leadership, execution, communication, and the development of the team. Leadership & Team Development • Lead by example with discipline, technique, professionalism, and organization, • Train, mentor, and grow cooks and sous chefs, • Maintain a culture of accountability, teamwork, and hospitality, • Give clear, constructive feedback that builds both skill and confidence, • Manage and execute all SBS recipes, systems, and service standards, • Oversee sushi rice production, sauces, fish breakdown, storage, and rotation, • Maintain consistency, precision, and flavor integrity, • Oversee prep lists, production timelines, and daily station readiness, • Manage order guides, inventory, quality control, and cost awareness, • Ensure food safety, sanitation, and DOH compliance, • Run service with calm control, clarity, and strong communication, • 68 years of professional kitchen experience, • 3+ years of kitchen management experience (Sous Chef, CDC, or equivalent), • Strong knowledge of Japanese cuisine and/or sushi fundamentals, • Proven ability to train, mentor, and lead diverse teams, • High personal and professional standards, • Clean, organized, efficient operating style, • Current ServSafe Manager (or ability to obtain before starting), • Strong attention to detail, consistency, and systems, • Calm, solutions-focused presence during prep and service, • Michelin-level or comparable high-end experience, • Experience running an omakase or sushi-forward program, • Guest-facing comfort or desire to engage guests during service, • Strong hospitality instinct and understanding of guest energy, • Jedi-level time management, communication, and organization, • Natural inclination toward teaching and elevating cooks, • Ability to balance high standards with empathy and clarity, • Curiosity about technique, ingredients, and continuous improvement BENEFITS & PERKS • 401(k) + matching, • Health, dental, and vision insurance, • PTO after 60 days, • Employee discounts, • Wellness resources, • Clear pathways for internal growth and advancementIf you want a kitchen that invests in your leadership, your craft, and your future wed love to meet you.

Job Description Landmark Hospitality is currently looking for Prep Cook | Line Cook to join our team for all levels! Landmark Hospitality is a leader in the hospitality industry, that owns and operates unique and iconic venues such as the Liberty House, Hudson House, Stone House, the Ryland Inn, Boathouse, Village Hall, Farmhouse and Felina in New Jersey. We also have operate iconic, unique venues in Pennsylvania such as Hotel Du Village, the Logan Inn, and Durham Springs. Landmark Hospitality specializes in upscale restaurants, event spaces, and boutique hotels that are growing and have exciting opportunities available for individuals who are passionate about creating memories for our guests. Part of the Landmark Hospitality Portfolio Our mission to find talent is simple. We welcome thoughtful, caring, and forward-thinking people who will inspire, collaborate, and strive to achieve together. While experience is always valued, the character is the mark of a true memorymaker. We offer a healthy environment that encourages mutual respect, personnel growth, and creative expression - we recognize that the development of our company is driven by the evolution of our individual team members. We are committed to providing employees with opportunities for continued advancement and internal growth. Our Core Values • We are Friendly. We welcome every guest with a smile and a genuine greeting., • We are on It Act Quickly. Our service is intuitive and timely., • We are Thoughtful. Is there anything we can do to make you more comfortable?, • We are Gracious. Say Thank You., • We are Landmark Hospitality. We thrive on mutual respect for each other, our valued guests, and our workspaces. ESSENTIAL JOB RESPONSIBILITIES: • Prepare and produce a variety of high-quality dishes as per guest orders, while following approved recipes & specifications in an accurate and timely manner., • Perform work on different kitchen line stations as per business demands., • Cook menu items in alignment with the kitchen team to deliver dishes simultaneously at appropriate time., • Weigh and measure ingredients; properly use recipes in order to produce dishes up to standard., • Maintain a thorough working knowledge of recipes, ingredients, allergens, and food presentation., • Ensure that food quality, quantity, freshness, and presentation meet the TIN Building standards., • Maintain department cleanliness and organization, adhere to safe work and equipment practices, and follow all food safety, health and sanitation standards., • Properly store and/or discard leftover food., • Set up, stock stations, and replenish kitchen inventory and supplies as needed., • Ensure all the products and prepared items are properly labeled, dated, initialed, covered, and rotated following FIFO (first in, first out). Follow all company policies, procedures, and guidelines including being ready to work at scheduled shift, in uniform, as per uniform standards., • Complete any other task given with as required in a timely and professional manner., • Operate ethically to protect the assets and image of the company., • Must be able to maintain a schedule availability flexible to the business demands., • Performs other duties and responsibilities as required or requested. KNOWLEDGE, EXPERIENCE AND SKILLS: • Minimum 1 year of experience in a full service, high-volume, fast paced kitchen or food service environment a plus., • Must have excellent knife skills and are proficient in all aspects of cooking., • Demonstrated experience with various cooking methods, ingredients, equipment and procedures., • Have experience on multiple stations in the kitchen., • Working knowledge and understanding of health, safety, and sanitation standards, • Ability to take direction., • Ability to follow and execute recipes to designated specifications., • Ability to work in a clean, organized, and efficient manner in a high-pressure environment., • Excellent attention to detail, time management, and organizational skills., • Effective communication and interpersonal skills conducive to a productive teamwork environment., • Ability to work both independently and in a team environment., • Strong work ethic, team player, and customer-focused approach., • Ability to work a flexible schedule including days, nights, weekends, and holidays., • Must be passionate, entrepreneurial, and dedicated to success. PHYSICAL REQUIREMENTS: • Ability to perform the essential job functions consistently, safely and successfully with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards., • Ability to maintain regular, punctual attendance., • Ability to lift and carry items weighing 10 30 pounds on a regular basis and up to 50 pounds on a regular (or occasional basis)., • Ability to stand for prolong periods of time., • Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the property. Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment. Benefits: • 401(k), • 401(k) matching, • Health insurance For Full time Employees, • Dining Discounts, • 10 hour shift, • 12 hour shift, • 8 hour shift, • Weekend availability Landmark Hospitality is proud to be an Equal Opportunity Employer.

Job Description WHY YOU'LL LOVE WHAT YOU DO AT PLANTA: * Medical, Dental, Vision & Life Insurance offered for PLANTA employees. * Work/life balance is a priority — annual PTO starts 90 days after date of employment. * No limit on referral bonuses for sending Leadership and Team Members our way, paid after 180 days of successful employment. * 50% off delicious plant-powered food at all full-service PLANTA concepts: PLANTA, PLANTA Queen, and PLANTA Cocina. * Exciting career growth & development opportunities as part of an ever-expanding company: new restaurants and new positions are always on the horizon. 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. LINE COOK Reporting to the Culinary Leader, the Line Cook will be responsible for their station from prepping, cleaning, and cooking food as per recipe standards while maintaining a sanitized work area. The successful individual is passionate about the culinary industry and creating memorable dishes for our guests. WHAT'S ON YOUR PLATE: • Champions the brand’s vision and values and contribute to a culture of positivity and high standards where all employees CHASE perfection in everything they do, • Create an environment that is warm, welcoming and filled with positivity for guests and employees, • Uphold our standards at all times and treat everyone with courtesy and respect, • Remain professional and poised during peak service hours, • Prepare station for service, complete mise en place and stock list, • Prepare dishes during service in a high paced and detail orientated kitchen, • Prepare all assigned menu items in an efficient and consistent manner, • Ensure company and kitchen standards are met at all times INGREDIENTS YOU'LL BRING TO THE TABLE: • 1 year line cook experience, • Fully understand and embody PLANTA’s can-do attitude, demonstrating a level of passion and dedication where no task is beneath you., • Exude positivity and possess a welcoming and enthusiastic can-do attitude, • Exceptional ability to provide the utmost WOW factor experience to our guests., • Excellent communication skills, • Strong interpersonal and problem-solving abilities, • Ability to work well under pressure in a fast-paced environment, • Results-oriented and impeccably organized, • Ability to work independently as well as within a team, • Strong attention to detail, • Have extensive knowledge on cooking temperatures and general food safety regulations, • Culinary degree/diploma and/or the equivalent in education and experience is an asset, • Full time flexible hours are required (days, nights, weekends, holidays) 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. 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. 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 Join the Global Leader in Vibe Dining! Why Join Our Team? • Comprehensive Benefits Package, • Medical, Dental, and Vision Insurance, • Group Life and Disability Insurance, • Group Accident, Hospital Indemnity, and Critical Illness Insurance, • Traditional and Roth 401(k) Plan, • Exclusive Perks & Growth Opportunities, • Employee Dining Discounts and/or Complimentary Onsite Meals, • Career Development & Limitless Growth Opportunities, • If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations., • Paid Time Off, • Employee Assistance Program (EAP) As a Line Cook, you will be responsible for executing high-quality menu items with precision, consistency, and efficiency. Your mission is to ensure every dish meets THE ONE GROUP’s exceptional standards while maintaining a clean, organized, and high-energy work environment. Key Responsibilities • Prepare and execute all dishes from the assigned station with precision and efficiency, • Follow recipes, portioning guidelines, and plating standards to maintain consistency, • Read and process food tickets accurately to ensure timely service, • Maintain cleanliness, organization, and food safety standards always, • Execute all menu items with proper technique, timing, and attention to detail, • Assist with daily prep tasks, ingredient stocking, and kitchen setup, • Ensure all storage and production areas are properly organized and maintained, • Work collaboratively with the BOH and FOH teams to ensure seamless service, • Follow health department sanitation requirements and maintain a safe kitchen environment, • Previous experience as a Line Cook, Prep Cook, or similar kitchen role in a high-volume restaurant, • Strong understanding of culinary techniques, food safety, and kitchen operations, • Ability to work efficiently in a fast-paced, high-pressure environment, • Excellent knife skills and proficiency in various cooking methods, • Strong attention to detail and commitment to quality and consistency, • Must be able to stand for extended periods and lift 50 lbs., • Availability to work nights, weekends, and holidays This is more than a job—it’s a career opportunity with limitless potential in an expanding global brand. If you’re ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience! We use eVerify to confirm U.S. Employment eligibility.

Job Description Sartiano's Opening Spring 2023 Mercer Hotel, 147 Mercer Street (Prince Street) Line Cook Job Description Responsible to: Management About Sartiano’s was born from the Tuscan heart and soul of Italy. Business leader, Restauranteur, and Lifestyle Architect Scott Sartiano introduces his latest concept, appropriately chosen after his namesake. Founded at the Mercer Hotel, New York, Sartiano’s embodies a classic modern Italian twist at the most premium level while maintaining a familiar spirit that is meant to be shared. The Cuisine: Alfred Portale will lead the culinary direction as the Chef managing Partner. The uniquely crafted menu hones in on a specialty to set the tone for the fine dining experience. Building off the foundation of offering specialized meats, Sartiano’s establishes itself as an authentic Italian restaurant. The Role: A line cook will prepare meals according to our standard recipes. In this position, your principal goal will be to prepare high-quality meals that meet the chef’s exact specifications. You will be responsible for setting up the prep station, stocking inventory, and maintaining sanitation standards. The ideal candidate will possess excellent communication and multi-tasking skills. Qualifications & Disposition: • High school diploma or equivalent qualification., • Certificate in Culinary Arts or related field., • A minimum of 4 years’ experience in a similar role., • In-depth knowledge of restaurant best practices and cooking methods., • Excellent communication and organizational skills., • Aptitude for multi-tasking., • Must be able to work cooperatively and efficiently in a team Benefits: • Daily family meal provided, • Weekly wages, • Direct deposit, • On going education of food and beverage trainings, • Career development Physical Demands: The physical demands described here are representative of those that are to be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to walk. The employee is occasionally required to climb or balance and stoop, kneel, crouch. The employee must regularly lift and /or move up to 25 pounds, frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 10 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and ability to adjust focus. *The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job. Bond Hospitality and Mercer F&B, LLC (DBA: Sartiano’s) is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

Job DescriptionDescription: Do you dream about being part of History and promoting NYC’s most iconic destination for fun? Luna Park In Coney Island is actively recruiting for Seasonal Food & Beverage Line Cook Team Members. About us: Central Amusement International Inc. (CAI) is an amusement park development and management company located in New York City. In 2003, CAI developed Victorian Gardens at Wollman Rink in Central Park, and in 2010 developed Luna Park in Coney Island, at the site of the birthplace of the amusement industry. CAI is part of the Zamperla Group, which is the worldwide leader in the manufacturing of amusement rides. Join the food and beverage team at Luna Park In Coney Island as a Line Cook! We're seeking a qualified candidate to uphold our high standards of food quality and service. In addition to food preparation, this role involves final plate presentation, including garnishing cooked items and preparing appropriate garnishes for all hot menu items. If you're passionate about delivering exceptional dining experiences, we want to hear from you! Location: Luna Park in Coney Island, 1000 Surf Avenue, Brooklyn, NY 11224, USA Job Description: • Extend a warm welcome and professionalism to our esteemed guests., • Uphold the CAI brand image with a sharp and clean appearance., • Time is of the essence – be punctual and ready to excel., • Collaboration is key – support your team whenever needed., • Prioritize cleanliness and safety to maintain our high standards and following Department of Health standards., • Execute recipes with precision and dedication to quality., • Ensure every dish meets our stringent standards for excellence., • Keep our ingredients fresh by diligently rotating stock., • Approach tasks with focus and determination., • Adhere strictly to CAI's policies and procedures for a well-run operation., • Fulfill all of the assignments given to you., • Verify that prepared food meets requirements for quality and quantity., • Rotate stock to maintain freshness standards (FIFO – First In, First Out). Requirements: • Friendly and approachable demeanor with excellent communication skills., • Ability to engage with guests and create a positive, memorable experience., • A minimum of 2 year of experience in kitchen preparation and cooking., • At least 6 months of experience in a similar capacity., • Availability to work various shifts, weekends, holidays, and evenings as needed., • Excellent communication skills to interact clearly with managers, and kitchen and dining area team members., • Be able to reach, bend, stoop, and frequently lift to 40 pounds., • Be able to work in a standing position for long periods. Job Type: Seasonal

Job Description The role… At Soho House, a Line Cook II is responsible for maintaining a station or two, seamless preparation of food and sauces, and assisting Senior Chefs with service. As Line Cook II, you thrive in fast-paced environments and positively influence the team by demonstrating highly skilled abilities of two stations and remaining calm during a busy service. A successful Line Cook II is a critical member of the team due to the focused and appreciated culinary abilities in two or more stations. Although not skilled in all stations, a Line Cook II is hyper-specialized and has a proven ability to execute all menu items properly from prep to plate and deliver top-quality dishes from two or more stations. Main Duties • Responsible for learning ingredients on all menu items and able to produce consistent and quality dishes in fast-paced and demanding environments and on two stations., • Daily support in prep as well as kitchen maintenance, equipment, and inventory when needed., • Daily responsibilities also include preparing food items in the pantry, fry station, and other kitchen areas while adhering to allergy requests and specific dish alterations., • Prepares all food items as directed in a sanitary and timely manner. In addition, be able to comply with safety, sanitation and food handling procedures., • Follows recipes, portion controls, and presentation specifications as set by the Kitchen while paying attention to cooking temps and quality to reduce additional costs., • Assist with inventory to support the kitchen operating at a sustainable food cost., • Sets up stations according to Kitchen guidelines, and maintains a safe, clean, organized, and stocked work area., • Production and a-la-carte dish(s) execution. Including weekend feast ideas and team meals., • Work towards specific goals and Soho House Standards for speed of service goals and consistent experience for Soho House Standards for service; 3-8-10, • Ensure proper time and attendance procedure is followed when clocking in and out for shifts and breaks., • Support Executive Sous and Jr. Sous with pre and post-service meeting when requested., • Positive influence for teams under pressure and provide a welcoming work environment that increases staff morale., • Attend "Cook House" trainings and support the mentoring and education of new and existing team members on areas they are looking to go., • Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas., • Minimum of 2+ years' experience in a fast-paced, upscale and approachable environment of professionals, • Strong understanding of professional cooking and encompasses educated knife-handling skills., • Food handler's certificate, • Strong communicator, able to take direction, team player mentality., • Proactive ability to build professional relationships with all leaders and kitchen team., • Flexible schedule and ability to work morning, night, weekend and holiday's (as needed), • Must be able to seize, grasp, turn, and hold objects with hands., • Must be able to work on your feet for at least 8-10 hours., • Fast-paced movements are required to go from one part of the kitchen and storage areas to others., • Must be able to move, pull, carry, or lift up to 50 pounds on occasion and 35 pounds regularly., • Occasional environmental exposures to cold, heat, and water 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, and Vision as well as a Retirement fund with a 2% match., • Paid Time Off: Full- Time Employees have sick days + 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, trainings 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 for., • Team Meal: While on duty in our Houses and 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$26—$26 USD

Job Description Position Title: Cook FTE/Classification: Part-Time / Non-Exempt Shift/Hours: Monday-Friday (6:30 a.m. – 11:30 a.m.) Hourly Rate: $21.00 an hour Primary Function: North Jersey Friendship House is a rehabilitation facility that supports individuals with varying abilities in pre-vocational training. This position is responsible for preparing and cooking food in a professional kitchen, ensuring high-quality in-house meals, and contracted, catering meals are delivered to customers while maintaining food safety standards. This position will collaborate with additional staff who support our clients in prepping and cooking food alongside the cook. Hours: Monday through Friday (6:30 a.m. – 11:30 a.m.) – ability to be flexible when needed Key Responsibilities • Food Preparation: Prepare ingredients and menu items according to recipes and presentation standards. This includes washing, chopping, and measuring ingredients., • Cooking: Execute cooking techniques to prepare meals, ensuring they are cooked to the correct temperature and flavor., • Collaboration: Work closely with other kitchen staff to ensure timely and efficient food preparation during service. Assist with internal food serving., • Sanitation: Maintain cleanliness and organization of the kitchen and workstations, adhering to food safety and sanitation standards., • Inventory Management: Monitor inventory levels and assist in ordering supplies as needed to ensure the kitchen is well-stocked., • Menu Development: Contribute creative ideas for daily specials and assist in menu planning and recipe development., • Quality Control: Ensure that all food served meets quality standards in taste, presentation, and portion control. Required Skills and Qualifications • Experience: Previous experience as a cook in a restaurant or food service industry is required (minimally 2 years)., • Culinary Skills: Strong knowledge of cooking techniques, food preparation, and kitchen equipment including stoves, refrigeration, slicer, knives and dishwashing machine., • Attention to Detail: Ability to follow recipes accurately and maintain high standards of food presentation., • Teamwork: Willingness to work alongside adults with disabilities and learn strategies for interacting and working collaboratively, including teaching them cooking skills as necessary., • Ability to work collaboratively in a fast-paced kitchen environment., • Food Safety Knowledge: Understanding of food safety and hygiene practices, including proper food handling and storage., • Valid driver's license with a clean record., • Knowledge of local, state, and federal health and sanitation laws., • Minimally, must have ServeSafe Food Handler certification or ability to achieve within six months of hire. North Jersey Friendship House is an Equal Opportunity Employer.

Job DescriptionBenefits: • Dynamic, Respectful, and Sociable Work Environment, • Competitive Compensation Overview: As a Prep Chef at The Four Leaves, you will be an essential component of our kitchen team, contributing to the backbone of our culinary operations. Your role involves meticulous preparation of ingredients, ensuring they meet our high standards of quality and freshness. Working under the guidance of our Sous Chef and Head Chef, you will perform various prep tasks that lay the foundation for our exceptional dishes. Your contribution will be crucial in maintaining the efficiency of our kitchen and the satisfaction of our guests. Key Responsibilities: • Ingredient Preparation: Skillfully execute cutting, marinating, seasoning, and portioning of ingredients as per the specific requirements of our menu items., • Quality Control: Conduct regular checks to ensure all ingredients meet our strict standards for freshness and quality. Promptly report any issues to the Sous Chef., • Kitchen Organization: Maintain a clean, organized, and efficient prep area. Ensure all utensils and equipment are sanitized and properly stored., • Inventory Assistance: Assist in managing inventory by keeping track of stock levels, aiding in the receiving of deliveries, and organizing storage areas to optimize ingredient freshness and accessibility., • Collaboration and Communication: Communicate effectively with the culinary team to ensure seamless preparation and execution of dishes to facilitate smooth service., • Proven experience in a similar role, preferably in a high-volume kitchen or a reputable dining establishment., • Knowledge of various food preparation techniques and knife skills., • A keen eye for detail and a commitment to quality., • Ability to work efficiently under pressure in a fast-paced environment., • A team player with excellent communication skills., • Passion for food and a desire to contribute to a positive dining experience.

Job DescriptionJoin a Team Where Your Work Truly Makes a Difference! Safe Children, Stable Families, Successful Lives. At CMCS (Cardinal McCloskey Community Services), our mission is to protect, empower and promote independence for at-risk children and families and those with developmental disabilities through quality community based services. As a Cook, you will play an important role in the lives of the children and families we support. You will oversee all food handling/storage, menu preparation (breakfast, lunch and snack), inventory and cleanliness of all kitchen appliances as regulated by the office of Head Start and Department of Health. Our Cook will work closely with other CMCS staff as it relates to children's reactions to meals and adapting alternate meal/beverage options and coordinating nutritional experience and workshops. This positions is fast pace and requires a great deal of coordinating and planning in advance to ensure smooth operations of kitchen activities. Responsibilities: • Oversee and implement the Food Service Program on a daily basis within the framework of the approved guidelines for operating the Head Start Child Development Center's food services kitchen., • Prepare food for Head Start children and staff according to nutritional and sanitary standards set down by the Federal government and the N. Y. C. Department of Health., • Prepare menus., • Prepare, cook, and supervise allocation & packing of food for Head Start outreach centers when necessary., • Oversee assignments, schedules, routines and work practices of staff and volunteers in the following areas: food preparation, cooking, storage, and organization of refrigerators, freezers, pantry, cabinets, shelves, and the overall sanitary conditions of the kitchen., • Enforce food sanitation rules and regulations. Requirements: • Caring, upbeat personality., • High School Diploma or GED at minimum and Food Handler's Certification., • 2-3 Years' experience cooking in a school setting preferred. CMCS Offers: • Medical, Dental & Vision Insurance, • 403(b) Retirement Plan, • Generous Paid Time Off, • Flexible Work Schedules Make a Difference Every Day If you're ready to make a meaningful impact and be part of a compassionate, dedicated team, apply today and start your journey with CMCS! #HR24B Job Posted by ApplicantPro

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 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. 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. ASSISTANT CULINARY EXPERIENCE MANAGER As an Assistant Culinary Experience Manager (ACEM) at Impact Kitchen, you play a hands-on leadership role in the kitchen, setting the standard for culinary excellence. You are passionate about food quality, consistency, and operational execution, ensuring every dish reflects our values and commitment to guest satisfaction. You work closely with the Culinary Experience Manager to support and lead all aspects of back-of-house operations — from food preparation and cleanliness to compliance and team development. This role is ideal for someone who thrives in a fast-paced environment and leads from the front, setting the tone for the team through direct involvement in day-to-day kitchen activities. This position offers a clear growth path to Culinary Experience Manager and ultimately Restaurant General Manager. COMPENSATION Assistant Culinary Experience Managers earn a total comp between $68,000 - $72,000 per year and enjoy: • Meal stipend, • Substantial discount on Impact Kitchen products, • Eligibility for health and dental benefits, • Paid vacation and sick time This role involves direct leadership of a large portion of our team and serves as the main point of food production for our guests. You’ll work closely with both front-of-house and support teams across multiple levels of the organization. The Assistant Culinary Experience Manager reports to the Culinary Experience Manager. CORE RESPONSIBILITIES • Lead the daily execution of food preparation and kitchen operations, • Lead by example in all areas of kitchen execution — including prepping, cooking, and expo — to set the standard for quality, urgency, and professionalism, • Ensure all food served meets Impact’s quality, presentation, and consistency standards, • Maintain a clean, safe, and organized kitchen that meets all health and safety regulations, • Manage and oversee prep lists, production schedules, and service flow, • Assist with scheduling and labour management to align with sales forecasts and budgets, • Coach, train, and develop kitchen staff; promote a culture of accountability and learning, • Uphold and reinforce SOPs for food production, inventory, and sanitation, • Support recruitment and onboarding of kitchen talent; participate in evaluations and progressive discipline where necessary, • Track and report on kitchen KPIs such as food cost, labour cost, and waste, • Culinary Degree from a recognized Institute or equivalent experience, • Minimum 3 years of progressive kitchen management experience, • Proven success managing food and labour costs in a high-volume kitchen, • Comprehensive knowledge of food production, cost controls, sanitation, and kitchen safety, • Strong leadership, communication, and organizational skills, • Experience in training and developing culinary staff, • Ability to ensure and train on consistency, quality, and plate presentation, • Flexible availability including weekends and holidays; willingness to work extended hours when needed, • Commissary or multi-location experience considered an asset, • Ability to lift over 20 lbs and remain active during long shifts Impact Kitchen serves a diverse community and is made stronger by a diverse team. We welcome and encourage applications from individuals of all backgrounds, identities, and experiences. As an Equal Opportunity Employer, our hiring decisions are based solely on business needs, experience, and potential. We do not discriminate based on any classification protected by law. We are committed to accessible hiring practices. If you require accommodation during the recruitment process, please indicate this in your application. Both Impact Kitchen and the applicant share the responsibility to communicate and accommodate reasonably. Powered by JazzHR EMCmgzPlIj