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Job DescriptionSalary: 75,000-85,000 per year Iron Chef Masaharu Morimoto is now hiring a Sous Chef for the highly anticipated opening of MM by Morimoto, his newest culinary destination in Montclair, NJ. This refined concept will showcase ChefMorimotos signature Japanese cuisine through a world-class sushi program and an innovative take onmodern steakhouse fare. Were seeking a driven and talented Sous Chef to help support kitchen operations and uphold an exceptional dining experience. About MM by Morimoto & Chef Masaharu Morimoto Chef Masaharu Morimoto is internationally celebrated for his groundbreaking contributions to modernJapanese cuisine. MM by Morimoto reflects his visionary approach, merging traditional technique withcontemporary flair. With a dual focus on sushi and steak, this new restaurant will offer guests a high-enddining experience with the excellence expected from the Morimoto brand. Position Overview As Sous Chef, you will support the Executive Chef in overseeing kitchen operations while executing Chef Morimotos culinary vision. Youll help manage daily prep and service, mentor line cooks, maintain high standards of cleanliness and organization, and ensure food quality and consistency across all stations. Key Responsibilities Support and enforce the culinary standards set forth by Chef Morimoto. Supervise and guide the kitchen team during service and prep. Ensure all food is prepared and presented according to recipes and quality standards. Uphold DOH and company safety protocols. Assist with inventory management, ordering, and cost control. Lead by example in professionalism, cleanliness, and culinary precision. Collaborate with FOH to ensure seamless guest experiences. Train, coach, and develop junior kitchen staff. Work a flexible schedule, including nights, weekends, and holidays. Skills & Qualifications 2+ years as a Sous Chef or strong experience in a leadership kitchen role. ServSafe Certification. Experience with Japanese cuisine is a plus but not required. Solid understanding of BOH operations and culinary best practices. Ability to lead, motivate, and communicate clearly with team members. Proficient in kitchen organization, prep, line management, and sanitation standards. Reliable, flexible, and calm under pressure. Perks & Benefits Competitive Salary + Performance-Based Bonus Health Benefits Paid Time Off Work directly with a globally recognized culinary brand Opportunities for career advancement within the Morimoto family of restaurants

Job DescriptionDescription: SOUS CHEF - Zaytinya NYC Salary Range: $70,000 - $80,000 Company Overview: José Andrés Group restaurants have always been centered around our original mission, Change the World through the Power of Food! From fast-casual to fine dining and everything in between, JAG’ers know they all play a critical role in the overall success of our brands. What you can expect from us: • Competitive Pay with industry-leading benefits, • Medical, Dental, Vision, 401k, PTO, • 50% off food at any of our restaurants, • Bonus eligibility, • Flexible Schedules, • Fun, Dynamic, Innovative atmosphere, • Education Assistance/Tuition Reimbursement Lead and manage all restaurant operations following the leadership of the Head Chef to offer a world-class culinary experience, ensure concept vision and JAG standards are executed consistently. Demonstrate that employees are the highest priority, maintain a positive work environment and develop the next generation of restaurant leaders. Take ownership of the restaurant; ensure the restaurant operates efficiently and profitably. Position reports to the Head Chef. Culinary Leadership • Work with the Head Chef to create innovative and authentic menus., • Educate self and communicate to team on regional history, culture and cuisine., • Educate self and communicate to team on industry trends, innovative techniques, and environmentally friendly product/procedures., • Develop, coach and consistently execute culinary standards., • Ensure consistent menu execution by using tools such as line checks, menu change SOP’s and recipes., • Constantly work to improve standards and guest satisfaction., • Educate and coach the team to exceed expectations., • Develop a team of leaders that are prepared and qualified to move upward in the organization., • Clearly define expectations and hold individuals accountable., • Provide both positive and constructive feedback to team in a timely manner and document when appropriate., • Delegate appropriately and fairly to develop and motivate team., • Actively recruit and hire top tier talent., • Treat potential employees with same sense of hospitality and respect as employees and guests., • Seek out opportunities to communicate José Andrés Group’s vision to team, guests, students, vendors and community in a clear and positive manner., • Lead by example., • Demonstrate ownership, accountability, and initiative in daily tasks by anticipating business needs and proactively addressing issues., • Readily adjust to circumstances and manage change effectively by finding ways to accommodate team and guests by always ‘making it happen’, without sacrificing quality., • Create a positive work environment by demonstrating no tolerance for negative behaviors., • Welcome new ideas and seek feedback from team by asking questions., • Understand, practice and teach policies and procedures., • Ensure concept vision and communicate policy to team and managers., • Communicate any major facility or operational emergencies immediately., • Maintain a daily log to communicate between shifts and prevent issues from reoccurring., • Regularly conduct service team (2/day) and chef meetings (1/week.), • Provide a safe, clean, organized and sanitary work environment. Teach and enforce Food Sanitation and Safety standards. Ensure all Health Standards, federal and state laws are met., • Responsible for maintaining a current and valid Food Service Manager certification in the State of employment., • Correct all violations with a sense of urgency., • Develop and execute a plan to stay within department budgets and maximize profits., • Actively manages inventory, waste, and pricing to meet cost targets., • Effectively manage kitchen and janitor labor, scheduling and payroll. Ensure tools such as Compeat are utilized correctly and data is accurate., • Position requires a minimum of 2+ years of sous chef experience and 5+ years of kitchen experience. Culinary degree preferred., • Extensive knowledge of culinary fundamentals (knife skills, butchery, sauces, all kitchen stations) is required., • Experience with Mediterranean cuisine is preferred but not required., • Requires developed communication skills, both verbal and written., • Most tasks are performed independently or in a team environment with the employee acting as a team leader., • Ability to maintain compliance with all local, state and federal laws and regulations., • Ability to supervise, train and motivate multiple levels of employees. Ability to assess/evaluate other employees’ performance in a fair and consistent manner., • Extensive knowledge of food industry, restaurants and competitive markets., • This position will spend 100% of the time standing or walking., • Must be able to stand and exert well-paced mobility for up to 8 hours in length., • Must be able to exert well-paced ability to maneuver between functions occurring simultaneously., • Must be able to lift up to 15 lbs. on a regular and continuing basis.

Job DescriptionCHEF-IN-TRAINING [Restaurant Team Member] $16.50 - $18 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS! ABOUT THE ROLE: The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. We teach individuals who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. YOU WILL: • Prep, mix, and cook vegetables, proteins, grains etc using recipes as a guide and taste buds for validation., • Gain exposure to different stations within the DIG kitchen including but not limited to garde manger, grill, roast, market line, guest concierge and delivery/packout., • Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl)., • Work to support the team during peak and off peak service, by pitching in wherever and whenever necessary., • Multi-task and move in the kitchen for extended periods of time. These physical requirements may be accomplished with or without reasonable accommodations., • Help to maintain the "A" lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG's anti-discrimination & anti-harassment policies., • A passion for real, good food and a desire to learn culinary practices and skills., • The ability to demonstrate and execute a strong work ethic., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • The ability to perform other physical requirements such as seeing, hearing, speaking, reaching, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations., • A team-oriented focus. You have a deep appreciation for the people you work with and help to support the restaurant's success., • Excellent communication skills, both verbal and written., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges. Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law ("Protected Status").

Job DescriptionCHEF-IN-TRAINING [Restaurant Team Member] $16.50 - $18 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS! ABOUT THE ROLE: The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. We teach individuals who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. YOU WILL: • Prep, mix, and cook vegetables, proteins, grains etc using recipes as a guide and taste buds for validation., • Gain exposure to different stations within the DIG kitchen including but not limited to garde manger, grill, roast, market line, guest concierge and delivery/packout., • Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl)., • Work to support the team during peak and off peak service, by pitching in wherever and whenever necessary., • Multi-task and move in the kitchen for extended periods of time. These physical requirements may be accomplished with or without reasonable accommodations., • Help to maintain the "A" lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG's anti-discrimination & anti-harassment policies., • A passion for real, good food and a desire to learn culinary practices and skills., • The ability to demonstrate and execute a strong work ethic., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • The ability to perform other physical requirements such as seeing, hearing, speaking, reaching, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations., • A team-oriented focus. You have a deep appreciation for the people you work with and help to support the restaurant's success., • Excellent communication skills, both verbal and written., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges. Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law ("Protected Status").

Job DescriptionCHEF-IN-TRAINING [Restaurant Team Member] $16 - $18 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS! ABOUT THE ROLE: The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. We teach individuals who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. YOU WILL: • Prep, mix, and cook vegetables, proteins, grains etc using recipes as a guide and taste buds for validation., • Gain exposure to different stations within the DIG kitchen including but not limited to garde manger, grill, roast, market line, guest concierge and delivery/packout., • Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl)., • Work to support the team during peak and off peak service, by pitching in wherever and whenever necessary., • Multi-task and move in the kitchen for extended periods of time. These physical requirements may be accomplished with or without reasonable accommodations., • Help to maintain the "A" lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG's anti-discrimination & anti-harassment policies., • A passion for real, good food and a desire to learn culinary practices and skills., • The ability to demonstrate and execute a strong work ethic., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • The ability to perform other physical requirements such as seeing, hearing, speaking, reaching, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations., • A team-oriented focus. You have a deep appreciation for the people you work with and help to support the restaurant's success., • Excellent communication skills, both verbal and written., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges. Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law ("Protected Status").

Job Description We are seeking a disciplined, highly organized Chef de Cuisine (CDC) to lead a ~40-person back-of-house team with one uncompromising priority: consistent quality execution, every plate and every service. This is not a creative development role; it is an operational leadership role that turns systems, training, and precision into excellence. The CDC owns day-to-day execution for both Tallow Steakhouse and Tallow Butcher Shop, ensuring our standards are met regardless of shift or volume. The CDC reports to the General Manager and partners closely with FOH leadership to deliver a seamless, reliable guest experience. BRAND DNA — CDC APPLICATION The Art of Butchery: Champion butcher’s cuts and specs. Train the team on trimming, yield, portioning, and doneness standards; audit knife skills, cutting boards, and cold-chain discipline; protect the integrity of every cut from receiving through plating. Elevated Simplicity: Build lean systems that make simple food exceptional: station guides, par levels, mise en place maps, labeling, and batch standards that reduce variance and speed service without sacrificing quality. Precision with Purpose: Codify SOPs and enforce timing, temperature, and plating standards. Run disciplined line checks, tasting protocols, thermometer calibration, and expo communication to create consistent outcomes. Timeless Classics: Honor steakhouse traditions through consistency: identical seasoning, sear, baste, and rest; repeatable sides and sauces; restrained, exact plating. Keep the classics polished, not reinvented. Where Hospitality Lives: Lead with calm, visible hospitality in the kitchen. Coach service-minded behaviors, collaborate with FOH on flow and pacing, and ensure the pass reflects warmth and readiness. The Royal Treatment: Operationalize VIP and regular-guest protocols with allergy diligence, preference notes, and special touches that are reliable and safe to execute on a busy line. Here’s to the Memorable Moments: Create the operational runway for moments that stick—clean handoffs to FOH, special-event readiness, and a culture that notices and acts on opportunities to delight. RESPONSIBILITIES • Lead, coach, and schedule a ~40-person BOH team across Tallow Steakhouse and Tallow Butcher Shop; recruit, train, and performance-manage for consistency., • Own consistent execution of the pre-fixe menu and butcher shop offerings; maintain specs, recipes, photos, and plating guides., • Run disciplined daily systems: line checks, taste-and-temp logs, doneness calibration, allergen and cross‑contact controls, and expo communication standards., • Uphold butchery standards: yields, trimming, portion control, knife safety, and waste minimization; track variances and correct quickly., • Oversee receiving, storage, and inventory practices; maintain accurate pars for both outlets; safeguard cold-chain integrity., • Manage food and labor to plan; analyze COGS, yields, waste, and productivity; partner with GM on scheduling and deployment., • Ensure NYC health code compliance and safety (HACCP where applicable); sustain an A‑grade culture with clean-as-you-go standards., • Maintain equipment readiness and preventative maintenance; escalate repairs swiftly to protect service continuity., • Provide grounded feedback on seasonal updates and supplier selection; participate in tastings focused on consistency, not creativity., • Drive speed and quality for Tallow Butcher Shop during peak windows; refine station flow to protect Steakhouse execution., • Foster a respectful, accountable culture; run efficient pre-shifts; recognize great execution; and correct misses in the moment. EXPERIENCE & QUALIFICATIONS • 5–7+ years of progressive kitchen leadership in steakhouse or high‑volume operations; multi‑outlet experience a plus., • Expertise with butcher’s cuts, yield management, portioning, and doneness standards., • Proven record of building SOPs, training teams, and driving consistency across shifts., • Strong command of expo flow, pacing, and BOH↔FOH communication., • Financial acumen: COGS analysis, labor planning, waste control, vendor management., • NYC DOHMH compliance; ServSafe (or equivalent); HACCP familiarity preferred., • Clear, direct communication; calm under pressure; coaches with respect and accountability., • Culinary degree preferred or equivalent leadership experience. COMPENSATION & BENEFITS • Salary Range: $90,000 -$100,000, • Medical, Dental, and Vision insurance available within 60 days of hire or at the next open enrollment., • Paid Time Off., • 401 (k) available after one year (12-month period with 1,000 hours of service) for individuals 21 or older. WHO WE’RE LOOKING FOR A disciplined operator who turns precision into hospitality. You value specs, systems, and training as the path to excellence; you protect the integrity of butcher’s cuts; and you lead by example, so the guest gets the same great experience—every table, every plate, every time. We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify.

Job Description Company Background From the beginning, Corner Table has been obsessed with building a positive, supportive environment for our team members, who in turn take great care of our guests. We care about every meal and every moment. We value our team and the culture we have created and hire genuinely great people who get pleasure out of making people happy. We love what we do and are looking for people who share our passion! PARLA Parla is a spot to celebrate NY-style pizza and Italian-inspired cocktails from the team behind The Smith. Located in the Upper West Side, Parla is an all-day destination for lunch and dinner, with plans to serve baked goods at breakfast. The square and round pizzas are the anchors of the menu, along with house-made pastas, veggies, and shareable plates created by Executive Chef Brian Ellis. The bar specializes in espresso, wine, and cocktails using a curated selection of amari and vermouth. The Position: Sous Chef Chefs will help drive restaurant operations. Sous Chefs must be committed to supporting an inclusive, innovative, and collaborative culture. They excel in supervising daily kitchen operations making others happy. Responsibilities: • Ensures that Corner Table Restaurants’ standards are always maintained for all team members., • Writes prep lists, checks, and audits methods of preparation and may work the line when necessary., • Maintain compliance with DOL/Health Department regulations and uphold company food safety, food handling, and sanitation requirements to ensure the health and safety of our employees and guests., • Supervises the preparation of all food items in the kitchen., • Ensures stations are kept clean and organized throughout the shift., • Provides feedback and guidance focusing on support and hospitality, ensuring that all team members have the tools to succeed., • Overseeing and ensuring that all company systems and policies are always maintained., • Order product and manage inventory to ensure all product is fresh and used timely, • You can identify a problem and determine the solution., • You exemplify the highest standards of honesty and integrity., • You are highly confident in your abilities and are detail-oriented., • You are a team player and have excellent communication skills., • You genuinely get joy out of making people happy and are able to have fun while working., • You have a love and passion for the hospitality industry., • You have 2-3 years of chef experience (preferably in Italian or Pizza focus restaurants), • Must be knowledgeable and interested in the restaurant industry, • A great environment to work in surrounded by talented, hardworking, passionate, and fun people., • Competitive salary, • Comprehensive benefits plan, including medical, dental, vision, 401(K), and life insurance., • Gym Discounts, • Bonus opportunity, • Commuter benefits The position is based in New York, NY The base pay for this position is a salary range of $70,000-80,000 per year. The determination of what a specific employee in this job classification is paid within the range depends on several factors, including but not limited to, prior employment history/job-related knowledge, qualifications, skills, etc. Statement of Diversity At Corner Table Restaurants, each person brings their own perspectives and experiences. We strive to create an environment that is consciously inclusive, psychologically, and physically safe, and ensures everyone can be heard and valued. Diversity, equity, and inclusion in the workplace are essential to living our Core Values. We create and promote a culture that advocates for the equality of everyone, and it is our mission to continually maintain an environment where all our team members and guests belong, are respected, and thrive while being their best authentic selves. Corner Table Restaurants is an Equal Opportunity Employer

Job Description Sartiano's Mercer Hotel, 147 Mercer Street (Prince Street) Sous Chef Job Description Responsible to: Executive Chef About: Sartiano’s was born from the Tuscan heart and soul of Italy. Business leader, Restaurateur, 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 executive chef: Chef Chris Lewnes, a Brooklyn-born Italian American, grew up surrounded by the flavors and aromas of Italian American cuisine in central New Jersey. After attending Rutgers University and earning a degree in journalism, Chris decided to embrace his love for cooking and pursue a career in the culinary arts. After graduating from the Institute of Culinary Education, in New York City, Chris took a position as Chef de Partie at Batard. Mentored by Chef Markus Glocker, he honed and developed his skills in classic French technique and gained experience cooking in fine dining. After two years at Batard, Chris was asked to join Chef Glocker as a sous chef at Keith McNally's Augustine restaurant in the Beekman Hotel. When the pandemic forced Augustine to close its doors permanently, Chris took the opportunity to take the next step in his career. He landed a job working as the Chef de Cuisine at American Brass in Long Island City. Three years later, Chris felt he was ready for a bigger role and the chance to bring his own creative vision to the table. As fate would have it, Chris was approached by Chef Alfred Portale with the exact opportunity he had been waiting for: the position of Executive Chef at Scott Sartiano's namesake restaurant, Sartiano’s in The Mercer Hotel. Chris is excited to work alongside Chef Portale, a pioneer of New American cuisine, in a legendary location, and finally get the chance to share his love for Italian American cuisine in New York. The Role Works alongside head chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Provides meal quality and consistency by following designated recipes. The Responsibilities: * Leads kitchen team in Chef's absence * Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating * Oversees and organizes kitchen stock and ingredients * Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance * Keeps cooking stations stocked, especially before and during prime operation hours * Hires and trains new kitchen employees to restaurant and kitchen standards * Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns * Supervises all food preparation and presentation to ensure quality and restaurant standards * Works with head chef to maintain kitchen organization, staff ability, and training opportunities * Verifies that food storage units all meet standards and are consistently well-managed * Assists head chef with menu creation * Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing * * Ensures the efficient operation of food production of areas he/she is put in charge of by the Executive Chef * Participates in analyzing cost and quality of food production, knows to manage within a set budget and adheres to time management * Train safe work habits and alert the staff to notify the chef on duty of any dangerous or unsafe places in the work area at once * Responsible to implement and maintain all standards set by the Company; establishes the manner and means to train staff according to standard * Produces and maintains the highest food quality and controls for all food products served in all areas * Is instrumental in assuring the highest health, sanitation and safety standards necessary in food handling and overall cleanliness * Guarantees that menus, recipes, methods, pictures and specifications given by the Executive Chef are followed * Checks all food outlets and food displays for creativity, quality, cleanliness and food safety * Assures timely set up, schedules well trained cooks in all areas in proper uniform * Ensure teamwork and proper communication with the front of house staff * Ensure that guest and members requests are accommodated when and where possible * Works with Events department on a regular basis regarding menus, food preparation, food costs, ensure that quality food service and product is delivered * Delegate daily tasks to staff to ensure smooth operation and service * Shares the overall responsibility of proper storing procedures, food orders, food cost, equipment, sanitation and hygiene to Company and NYS standards with the Executive Chef * Ability to do staff schedule, payroll, and other administrative tasks as required * Performs other duties as assigned by supervisor/manager Qualifications & Disposition * High school diploma or equivalent * 3+ years experience in a related position * Strong knowledge of NYS sanitation regulations * Ability to work independently with minimum supervisor * Ability to communicate effectively both written and verbal * Individual must possess a good work history and stability * Excellent cooking skills * Experienced in training subordinates in large quantity food preparation and excellent knowledge of quality food operations * Has the ability to taste all foods to assure correct preparation * Product cost and quality conscious 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 DescriptionCompany Description Chef Daniel Boulud’s renowned restaurant delights the senses with elegant ambiance, gracious service and delectable menus in the heart of Manhattan’s Upper East Side. This Relais & Châteaux member’s award winning contemporary French cuisine is inspired by the seasons and accompanied by world class wines. The distinctive setting boasts contemporary furnishings and finishes atop the restaurant’s grand neo classical architecture. DANIEL offers the Bellecour Room for private dining and a warm and welcoming Bar & Lounge where guests enjoy creative cocktails, à la carte dining and sumptuous late night desserts. Job Description World renowned restauranteur, Chef Daniel Boulud, and Executive Chef of DANIEL, Eddy Leroux, are seeking an experienced Chef de Partie to join the brigade at our flagship, Restaurant DANIEL. The Chef de Partie is responsible for working one of the following stations in the kitchen: Saucier, Hot appetizer, Rôtisseur, Poissonnier or Soupe, as well as supervising at least one cook and/or a commis at their station. They will be in direct contact with the Chef or Sous Chef for all instructions on the station such as, but not limited to, menu changes. The Chef de Partie should be an expert at their particular station while having a working knowledge of all stations in the kitchen. They should be able to read and follow recipes and standards, train employees, and maintain health department, food quality, and restaurant standards. The Dinex Group LLC is an equal opportunity employer. The Dinex Group does not discriminate on the basis of race, color, creed, religion, gender, gender identity or expression (including transgender status), sexual orientation, marital status, veteran status, national origin, ancestry, age, disability, genetic information, citizenship status or any other characteristic protected by applicable federal, state or local law. Qualifications • The position requires and at least 3 years of chef de partie or line cook experience, preferably in a French fine dining environment., • A culinary training degree is preferred but not required. Additional Information Compensation: Hourly ($20.00 - $24.00) Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Dining Discounts, Wellness Program

Reuveni is seeking an On-Site Sales Coordinator. Reuveni Development Marketing (d/b/a Reuveni LLC) is a privately owned and operated brokerage company, founded by industry expert Shlomi Reuveni. The firm focuses on the sales and marketing of conversion and ground up new development projects. With more than 30 years of real estate experience and an impeccable reputation, Reuveni has successfully collaborated with the esteemed New York City real estate brokerage community, developer clients, and industry professionals. Shlomi Reuveni is known industry-wide for his hands-on approach, and has been the driving force behind the design, predevelopment planning, marketing, and sales process of over $5.5 billion of conversion and ground up new development projects. Reuveni’s passion-fueled and supremely professional real estate development services include Research and Analytics, Pre-Development Planning and Design, Marketing and Branding, Brokerage and Sales, and Consulting. Reuveni operates in partnership with Christie’s International Real Estate Group. With more than 1,000 associates and 30 offices, Christie’s International Real Estate Group is the exclusive affiliate of Christie’s International Real Estate serving clients in New York, New Jersey, and Connecticut. The company’s flagship office is located at 1 Rockefeller Plaza in Manhattan, just steps away from Christie’s Auction House. With a brand legacy of more than 250 years, Christie’s International Real Estate maintains a close relationship with Christie’s, creating unique marketing opportunities and synergies between the worlds of high-end real estate, art and luxury goods. In addition to Christie’s International Real Estate Group’s local and regional real estate expertise in New York City and the tri-state area, the company is globally connected through the Christie’s real estate network consisting of more than 31,000 agents across 48 countries with annual sales of more than $100 billion. As the premier global luxury real estate brand, Christie’s International Real Estate services clients at the highest level, with trust and integrity, providing passionate expertise and exceptional customer service. Reuveni is seeking an On-Site Sales Coordinator. This position will provide an exciting opportunity to work on notable real estate development projects alongside REUVENI’s clients, which include some of New York City’s top property owners, developers, financial institutions, and investment firms. The On-Site Sales Coordinator will work closely with the Sales Manager and Sales Associates to manage day-to-day sales operations at one of Reuveni’s new development projects. This position is an outstanding opportunity to use your expertise to expand REUVENI’s platform, as well as your own, during an exciting period of change and growth for the real estate industry and REUVENI alike. Responsibilities: · Serve as onsite sales representative for new development project(s), ensuring that the product, developer, and sales team are always represented in the best light. · Field inquiries via telephone, website, email, etc., and schedule and confirm appointments with sales manager / associates. · Assist Sales Manager / Associates in all aspects of their day-to-day interaction with clients including greeting agents and potential clients, providing beverages, scheduling, and following up on appointments, etc. · Maintain and distribute daily project reports and forms. · Monitor competitive properties (inventory, pricing trends, incentives, broker and buyer feedback) for evaluating pricing and strategy. · Assist with coordinating the closing process including buyer walk throughs, punchlist coordination, etc. · Update listings in syndication and CRM database(s). · Assist with various administrative tasks including: managing an extremely active calendar of appointments; composing and preparing written correspondence; managing contact lists; initiating and managing complex itineraries, and agendas; and compiling documents for meetings. · Keep reception and sales office neat and ready for visitors. · Manage supply inventory in the sales office · Assist in planning and coordinating open houses and events. · Perform any additional duties as assigned by corporate management team. Requirements: · Must be available to work at least one weekend day, if not both. · New York State Real Estate Salesperson. · Minimum of 2 years residential real estate experience in a brokerage or owner/developer capacity, including tenure in a new development focused role. · Thorough understanding of the metro NY New Development landscape including strong familiarity with developers, lenders, builders, designers, etc. · Thorough understanding of property valuations and real estate economics. · Strong client service skills. · Highly proficient with Microsoft Excel, Word, and PowerPoint. · Excellent organization and attention to detail. · Excellent written and verbal communication skills, polished presentation/public speaking skills. · The ability and desire to interact with Reuveni management and clients. · Self-motivated, resourceful, and accountable. · Ability to work efficiently in a fast paced, demanding environment and be flexible when needed. · Ability to multi-task, set priorities, and meet deadlines. · Ability to be a team player. This position is a full-time, in person role, reporting directly to the Sales Manager. All duties and responsibilities of this role are expected to be conducted on-site at the company offices unless otherwise specified. Please send your resume to: with the subject line “Sales Coordinator”. Compensation for this position may consist of base salary and/or commissions/bonuses. • Reuveni, LLC. provides equal employment opportunity. Discrimination of any type is not tolerated. Reuveni, LLC. is an Equal Opportunity / Affirmative Action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other characteristic protected by state, federal, or local law.

Job DescriptionSous Chef Location: New York, NY A vibrant Italian restaurant in the heart of New York City is seeking a talented and motivated Sous Chef to join our culinary team. The Sous Chef will play a key role in maintaining the high standards of quality, consistency, and presentation that define our kitchen. This position requires a hands-on leader with a strong background in Italian cuisine, excellent organizational skills, and the ability to inspire and support the kitchen brigade. Responsibilities: • Assist the Executive Chef in overseeing all daily kitchen operations, ensuring food is prepared to the highest standards., • Lead and mentor kitchen staff, fostering a positive and efficient work environment., • Ensure consistency in food quality, portion control, and presentation across all menu items., • Supervise line stations during service and provide clear communication to ensure smooth operations., • Assist in menu development, seasonal updates, and special event planning., • Maintain compliance with health, safety, and sanitation regulations., • Monitor inventory levels, order supplies, and manage food and labor costs to achieve budgetary goals., • Train staff on proper cooking techniques, safety procedures, and kitchen protocols., • Support the Executive Chef with scheduling, training, and performance management.Qualifications:, • Minimum 3 years of experience as a Sous Chef or senior line cook in a high-volume, full-service restaurant., • Strong knowledge of traditional and contemporary Italian cuisine., • Proven leadership and team management abilities., • Excellent organizational and time management skills., • ServSafe certification or equivalent preferred., • Ability to work a flexible schedule including nights, weekends, and holidays.We Offer:, • Competitive salary and growth opportunities., • Supportive and professional team environment., • Opportunity to contribute to a respected and growing culinary program.

Senior Account Executive – Luxury Hardwood Flooring & Surfaces Location: New York City Showroom & Metro Area About Us: We are a growing manufacturer, distributor, and retailer of luxury hardwood flooring, staircases, and custom wood surfaces. Our NYC showroom located in the A&D Building serves as both an inspiration hub and a business center for architects, designers, builders, developers, and discerning homeowners. We pride ourselves on craftsmanship, exclusive finishes, and white-glove service for high-profile projects. Position Overview: The Senior Account Executive is responsible for driving sales growth by delivering an elevated showroom experience and cultivating relationships within the A&D community. This hybrid role blends in-person showroom sales with external business development, making it ideal for a polished, results-driven professional who thrives in both client-facing hospitality and strategic sales outreach. Key Responsibilities: • Welcome, consult, and guide showroom visitors (designers, architects, builders, and homeowners) through product options, finishes, and custom solutions., • Host design presentations, client meetings, showroom events, and “lunch & learns.”, • Develop and expand business opportunities with architects, designers, builders, and developers across the NYC metro area., • Represent the company at trade shows, industry events, and professional association gatherings., • Manage the full sales cycle, from prospecting and quoting to contract negotiation and closing., • Track activities, pipeline, and KPIs in the CRM system., • Prepare detailed proposals, manage deposits and payment progress, and ensure accurate client documentation., • Collaborate with project management and logistics teams to oversee lead times, deliveries, and material requirements., • Work closely with accounting to align financial documentation and client billing., • 5–7 years of sales experience of luxury finish materials to A&D/B&C clientele., • Flooring or surface sales experience strongly preferred., • Polished presentation and relationship-building skills with a high-end clientele., • Strong business development mindset with ability to generate new opportunities., • Excellent written, verbal, and negotiation skills., • Organized, self-motivated, and able to manage multiple projects simultaneously., • Proficiency in Microsoft Office Suite and CRM platforms., • Competitive base salary plus uncapped commission., • Opportunity to represent an exclusive product line in high-profile projects., • Work in a luxury NYC showroom while also building relationships across the metro area., • Full-time position with career growth potential.

Job Description Why Join Our Team? • Industry-Leading Compensation Package, • Up to 10% of the base salary in performance-based bonuses, • Opportunities for Merit-Based Raises & Performance Incentives – Rewarding dedication, skill, and excellence in the Vibe Dining Experience., • 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 Sous Chef, you will be responsible for overseeing kitchen operations, maintaining exceptional food quality, and supporting a collaborative and efficient kitchen team. Your leadership will ensure flawless execution, consistency, and an elevated guest experience. Key Responsibilities • Culinary Leadership & Execution, • Assist the Executive Chef in all aspects of kitchen operations, ensuring high standards of quality and consistency, • Lead and oversee food production, ensuring dishes meet our brand and presentation standards, • Expedite orders to maintain a smooth, efficient, and timely service flow, • Conduct daily line checks, including food temperatures, ingredient freshness, and overall kitchen readiness, • Assist in creating and executing daily specials that align with seasonal trends and guest preferences, • Ensure all recipes, plating guides, and portioning are followed to maintain consistency, • Team Development & Kitchen Culture, • Train, mentor, and inspire kitchen staff to meet our high culinary standards, • Ensure strong communication and teamwork between BOH and FOH teams, • Foster a collaborative and energetic kitchen environment that promotes growth and excellence, • Assist in the scheduling and coordination of kitchen staff to maintain labor efficiency, • Operational & Financial Performance, • Monitor and manage labor, food costs, and inventory to stay within budget parameters, • Implement waste reduction and portion control strategies to optimize efficiency, • Work closely with the purchasing team to ensure the highest quality ingredients are sourced, • Review monthly P&L statements and assist in addressing variances, • Safety, Compliance & Cleanliness, • Enforce health and sanitation regulations, ensuring compliance with local food safety guidelines, • Maintain a clean and organized kitchen, ensuring all food is properly stored and handled, • Ensure all kitchen equipment is properly maintained and in safe working conditions, • 2+ years of professional culinary leadership experience in a high-volume, upscale dining environment, • Strong understanding of kitchen operations, food cost management, and inventory control, • Excellent culinary skills, including knowledge of mother sauces, stocks, proteins, and global cuisine, • Ability to execute all kitchen positions and support line staff during peak hours, • Exceptional knife skills and ability to train others in proper techniques, • Strong leadership, communication, and problem-solving skills, • SERV Safe Management Certification (or equivalent to state regulations), • Ability to stand for extended periods and work in a high-heat environment, • Capability to lift and carry up to 50 lbs. 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 At Cresa, we believe our clients deserve better. A better space to work, create, build, grow. A better outcome for their people and organization. A better partner who puts their needs first, helping them navigate the landscape, tilting the playing field in their favor and giving them an insider’s edge. Our mission is to find and foster the best environment for every business. Our purpose is to think beyond space - strengthening those we serve and enhancing quality of life for our clients and employees. We are built to champion our clients’ aspirations through real estate. When considering partnership, we strive to connect with those who share our values: Work Together, Create Value, Be Tenacious, Enhance Community, and Embrace Diversity. We believe in being the change. We work together to find new ways of doing things that create value for our clients — and for each other. Because there is not much that feels better than collaborating to make a positive difference each day. At Cresa, we offer an opportunity to be part of something bigger. To learn, advance, mentor and be recognized. Your voice will be heard, and you will be valued for both your individual and team contributions. Summary Supports space occupancy planning and data management requests related to low headcount move projects (including individual, transfers, offboards and leaves). Responsible for the lifecycle (open through completion) of SIM-T requests and FMS updates related to desk data corrections, accommodation requests, daily services, individual moves and small team move projects. Accountable for responding to customer requests according to severity within established Key Performance Indicators or Service Line Agreements while maintaining correspondence with end-users, following communication and customer service standards. Responsible for cadenced space audits and reporting findings to facility management and post-occupancy vendor partners to ensure space is captured accurately within Amazons Global Real Estate & Facilities space management platforms. Supports move and launch projects as needed. May supervise or support workplace services team members depending on area requirements and team structure. *This position is required in office a minimum of 4 days a week. Essential duties and responsibilities • Daily SIM ticket management for Daily Service Tickets, Data Corrections, Individual Moves (L7 and below), Small Team Moves (<10 headcount), Onboards/Transfers, Accommodation Requests, Locker Management, Specialty Projects, • Manages workflows to meet all Service Line Agreements requirements by providing daily correspondence, updates and resolutions for client needs via ticketing system., • Responsible for FF&E (furniture, fixtures and equipment)/supply chain orders and desktop technology per customer request, within design standards, while ensuring deployment by scheduled date. Quality control and close out ticket prior to Service Line Agreement expiration., • Manage labor vendor as appropriate to ensure timely completion of ticket requests, • Assigned higher complexity buildings and/or org, • Responsible for maintaining database of project floor plans, space assignments, occupancy, vacancy and utilization data for assigned sites including complex buildings and orgs., • Manage multiple audit projects and team priorities simultaneously from inception to close out., • Update system of record with seat assignments with new hires, transfers, terminations and distribute to client and strategic planning teams as requested., • Manage a team of 1-3 direct reports (if applicable) to include full employee lifecycle (selection, development, promotion and exit) as needed for the success of the team/client., • Determines and executes resolution paths for last minute customer requests and escalations at the direction of market service line leader, • Manage multiple audit projects and team priorities simultaneously from inception to close out., • Provide measurable and timely response to client inquiries, work requests, and concerns., • Able to read and understand project documents including but not limited to: floor plan drawings, allocation plans and space data management documents and reports., • Maintain accurate seating and headcount data in client’s space management platform, • Support Launch and Move teams by providing accurate space floor plans and assignment data as required., • Attend trainings and action on updated process communications, • Periodic evening and weekend work required during high volume, building opening, relocation and employee move projects, • Role requires daily communication with client and team members, • Proficiency with Microsoft Office Suite, Microsoft Project, Microsoft Visio, and other data management software, • Must be able to exchange accurate information at various levels demonstrating the ability to build consensus for decision-making, • Must be able to inspect design plans and documents for accuracy, • Bachelor's degree (BA/BS/BEng/BArch) preferred; 4-7 years industry/related experience also accepted., • Certifications in related fields are preferred (ProSci Change Management, PMI Project or Program Management, as examples)., • Previous space occupancy or data management experience preferred, • Position requires daily on-site attendance at the client site, as assigned., • Some travel may be required to integrate, learn, and deliver, • Must be able to move within and between client buildings more than 50% of the day, • Regularly required to sit for long periods of time, • Occasionally required to stand and walk for extended periods, stoop, kneel, crouch, and crawl NOTE: The job description is an overview of the functions and requirements for this position. This document is not intended to be an exhaustive list encompassing every duty and requirement of this position; supervisors may assign other duties as deemed necessary. Cresa is committed to developing and maintaining a diverse workforce. Cresa strongly believes in equal opportunity extended to all individuals in all aspects of the employment relationship without regard to race, color, religion, belief, creed, age, sex, pregnancy or maternity (including childbirth and related conditions), family responsibility (e.g. child care, elder care), nationality, ethnic or national origin or ancestry, citizenship, marital status, civil partner status, sexual orientation, gender identity or expression, transgender status, veteran’s status, genetic information, political view or status as a qualified individual with a disability, protected leave status or any other protected characteristic in accordance with applicable law.

Job DescriptionCHEF-IN-TRAINING [Restaurant Team Member] $16.50 - $18 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS! ABOUT THE ROLE: The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. We teach individuals who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. YOU WILL: • Prep, mix, and cook vegetables, proteins, grains etc using recipes as a guide and taste buds for validation., • Gain exposure to different stations within the DIG kitchen including but not limited to garde manger, grill, roast, market line, guest concierge and delivery/packout., • Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl)., • Work to support the team during peak and off peak service, by pitching in wherever and whenever necessary., • Multi-task and move in the kitchen for extended periods of time. These physical requirements may be accomplished with or without reasonable accommodations., • Help to maintain the "A" lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG's anti-discrimination & anti-harassment policies., • A passion for real, good food and a desire to learn culinary practices and skills., • The ability to demonstrate and execute a strong work ethic., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • The ability to perform other physical requirements such as seeing, hearing, speaking, reaching, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations., • A team-oriented focus. You have a deep appreciation for the people you work with and help to support the restaurant's success., • Excellent communication skills, both verbal and written., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges. Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law ("Protected Status").

Job DescriptionCHEF-IN-TRAINING [Restaurant Team Member] $16.50 - $18 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS! ABOUT THE ROLE: The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. We teach individuals who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. YOU WILL: • Prep, mix, and cook vegetables, proteins, grains etc using recipes as a guide and taste buds for validation., • Gain exposure to different stations within the DIG kitchen including but not limited to garde manger, grill, roast, market line, guest concierge and delivery/packout., • Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl)., • Work to support the team during peak and off peak service, by pitching in wherever and whenever necessary., • Multi-task and move in the kitchen for extended periods of time. These physical requirements may be accomplished with or without reasonable accommodations., • Help to maintain the "A" lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG's anti-discrimination & anti-harassment policies., • A passion for real, good food and a desire to learn culinary practices and skills., • The ability to demonstrate and execute a strong work ethic., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • The ability to perform other physical requirements such as seeing, hearing, speaking, reaching, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations., • A team-oriented focus. You have a deep appreciation for the people you work with and help to support the restaurant's success., • Excellent communication skills, both verbal and written., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges. Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law ("Protected Status").

Description We are seeking a mid-level Roadway/Highway Project Engineer to join our growing NYC Office. The position is Hybrid: 3-days in office / 2-days remote. The desired individual will be leading and assisting on civil roadway and transportation projects and responsible for overseeing and mentoring junior staff on design projects. The individual in this role will work within multidisciplinary project teams and will apply their experience of geometric roadway design, pavements, utilities, and design standards and guidelines on projects for government agencies in New York City and New York State. Position Responsibilities • As lead designer, independently perform and execute final design of roadway horizontal and vertical geometry, roadway design plans and profiles, utility plans and profiles, cross-sections, ADA compliance, maintenance and protection of traffic plans (work zone traffic control plans), markings, and signage plans using Civil 3D (required) and Microstation (preferred)., • Create and configure roadway surface and utility network models utilizing Civil 3D, InRoads and/or OpenRoads Designer., • Generate design concepts and alternative options for roads and civil infrastructure to facilitate preliminary design and cost estimating., • Engage in cross-disciplinary design coordination with internal or external project staff, clients and governmental agencies to fulfill the needs of the project and acquire all necessary permits or approvals., • Oversee and assist in the development and review of technical engineering documents, design plans, specifications, reports, and cost estimates., • Perform technical and quality reviews of engineering work by others in accordance with company, industry, and/or client design standards., • Delegate and/or assign design tasks to junior staff., • May be required to travel within New York City and New York State for project design investigations and/or construction support oversight. Required Skills • Proficiency with roadway and highway modelling applications including Civil 3D (required), Inroads (preferred) and OpenRoads Designer (a plus)., • Proficiency with or working knowledge of NYCDOT, NYSDOT, NYSTA and PANYNJ design requirements and guidelines., • Proficiency with or working knowledge of AASHTO A Policy on Geometric Design of Highways and Streets, 7th Edition and Roadside Design Guide, 4th Edition., • Proficiency with or working knowledge of FHWA, • Strong interpersonal, oral, and written communication skills and the ability to communicate effectively with project team members and clients., • Strong technical and problem-solving skills with attention to detail, accuracy, and completeness., • Strong organizational skills with the ability to work independently and prioritize as required., • Ability to progress technical concepts from inception through final design with minimum oversight and serve as a technical resource to staff and upper management., • Ability to lead and manage small projects and teams and prioritize multiple assignments with multiple disciplines., • Desire to learn and embrace technology to improve workflows and internal design process., • Ability and enthusiasm to work in a collaborative office setting., • Desire to embrace and adhere to our quality culture in all aspects of design., • Understand basic safety requirements and motivation to uphold our safety culture. Experience/Education • BS or MS degree in Civil Engineering with an emphasis on Civil/Roadway/Highway Engineering., • 7-10 years of experience, • PE license required About Us We are a well-established multi-disciplinary architecture and engineering firm that has been serving clients since 1982. With four decades of experience and expertise, we have evolved from a transportation engineering firm to a comprehensive, full-service organization with seven office locations in New York State. Our extensive portfolio of successful projects has earned us a trusted reputation among our clients. Benefits • 3 weeks Vacation/PTO, • Medical, • Dental, • Vision, • Safe Harbor 401k, • Life Insurance, • HSA Contribution 1K per year, • Cell Phone and Meal/Travel Reimbursement, • Tuition Reimbursement Email Your Resume In Word To Looking forward to receiving your resume through our website and going over the position with you. Clicking apply is the best way to apply, but you may also: • Please do NOT change the email subject line in any way. You must keep the JobID: linkedin : DO5-1854120 -- in the email subject line for your application to be considered.*** Danielle Olson - Executive Recruiter For this position, you must be currently authorized to work in the United States without the need for sponsorship for a non-immigrant visa. This job was first posted by CyberCoders on 05/23/2025 and applications will be accepted on an ongoing basis until the position is filled or closed. CyberCoders is proud to be an Equal Opportunity Employer All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, sexual orientation, gender identity or expression, national origin, ancestry, citizenship, genetic information, registered domestic partner status, marital status, status as a crime victim, disability, protected veteran status, or any other characteristic protected by law. CyberCoders will consider qualified applicants with criminal histories in a manner consistent with the requirements of applicable state and local law, including but not limited to the Los Angeles County Fair Chance Ordinance, the San Francisco Fair Chance Ordinance, and the California Fair Chance Act. CyberCoders is committed to working with and providing reasonable accommodation to individuals with physical and mental disabilities. Individuals needing special assistance or an accommodation while seeking employment can contact a member of our Human Resources team at to make arrangements.

Job DescriptionCHEF-IN-TRAINING [Restaurant Team Member] $16.50 - $18 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS! ABOUT THE ROLE: The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. We teach individuals who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. YOU WILL: • Prep, mix, and cook vegetables, proteins, grains etc using recipes as a guide and taste buds for validation., • Gain exposure to different stations within the DIG kitchen including but not limited to garde manger, grill, roast, market line, guest concierge and delivery/packout., • Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl)., • Work to support the team during peak and off peak service, by pitching in wherever and whenever necessary., • Multi-task and move in the kitchen for extended periods of time. These physical requirements may be accomplished with or without reasonable accommodations., • Help to maintain the "A" lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG's anti-discrimination & anti-harassment policies., • A passion for real, good food and a desire to learn culinary practices and skills., • The ability to demonstrate and execute a strong work ethic., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • The ability to perform other physical requirements such as seeing, hearing, speaking, reaching, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations., • A team-oriented focus. You have a deep appreciation for the people you work with and help to support the restaurant's success., • Excellent communication skills, both verbal and written., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges. Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law ("Protected Status").

Job DescriptionDescription: Sous Chef The Sous Chef, Kiosks will lead and manage all restaurant operations following the leadership of the Head Chef to offer a world-class culinary experience, ensure concept vision and JAG standards are executed consistently. Demonstrate that employees are the highest priority, maintain a positive work environment and develop the next generation of restaurant leaders. Take ownership of the restaurant; ensure the restaurant operates efficiently and profitably. Position reports to the Head Chef. Culinary Leadership Work with the Head Chef to create innovative and authentic menus. Educate self and communicate to team on regional history, culture and cuisine. Educate self and communicate to team on industry trends, innovative techniques and environmentally friendly product/procedures. Develop, coach and consistently execute culinary standards. Ensure consistent menu execution by using tools such as line checks, menu change SOP’s and recipes. Constantly work to improve standards and guest satisfaction. Impact service by being on the line during peak times, press events, and festival periods. Performance and Talent Development Educate and coach team to exceed expectations. Develop a team of leaders that are prepared and qualified to move upward in the organization. Clearly define expectations and hold individuals accountable. Provide both positive and constructive feedback to team in a timely manner and documented when appropriate. Delegate appropriately and fairly to develop and motivate team. Actively recruit and hire top tier talent. Treat potential employees with same sense of hospitality and respect as employees and guests. Execute training program consistently for both hourly and management employees. Ambassador of JAG Culture Seek out opportunities to communicate José Andrés Group’s vision to team, guests, students, vendors and community in a clear and positive manner. Lead by example. Demonstrate ownership, accountability, and initiative in daily tasks by anticipating business needs and proactively addressing issues. Readily adjust to circumstances and manage change effectively by finding ways to accommodate team and guests by always ‘making it happen’, without sacrificing quality. Create a positive work environment by demonstrating no tolerance for negative behaviors. Welcome new ideas and seek feedback from team by asking questions. Exemplify professionalism and hospitality in all interactions and especially in difficult situations. Manage Daily Operations Understand, practice and teach policies and procedures. Ensure concept vision and communicate policy to team and managers. Communicate any major facility or operational emergencies to COO immediately. Maintain a daily log to communicate between shifts and prevent issues from reoccurring. Regularly conduct service team (2/day) and chef meetings (1/week.) Provide a safe, clean, organized and sanitary work environment. Teach and enforce Food Sanitation and Safety standards. Oversight of all Kiosk employees including cashiers. Ensure all Health Standards, federal and state laws are met. Correct all violations with a sense of urgency. Work with Home Office support (finance, marketing, events) to ensure standards are met. Manage Financial Results Develop and execute a plan to stay within department budgets and maximize profits. Actively manages inventory, waste, and pricing to meet cost targets. Effectively manage kitchen and janitor labor, scheduling and payroll. Ensure tools such as Compeat are utilized correctly and data is accurate. Reach out to JAG community for support as needed. Requirements: Skills & Knowledge Position requires a minimum of 3+ years of sous chef experience and 5+ years of kitchen experience. QSR Experience highly desired. Culinary degree preferred. Extensive knowledge of culinary fundamentals (knife skills, butchery, sauces, all kitchen stations) is required. Requires developed communication skills, both verbal and written. Most tasks are performed independently or in a team environment with the employee acting as a team leader. Ability to maintain compliance with all local, state and federal laws and regulations. Ability to supervise, train and motivate multiple levels of employees. Ability to assess/evaluate other employees’ performance in a fair and consistent manner. Extensive knowledge of food industry, restaurants and competitive markets. Basic knowledge of revenue management. Participation in the development of short- and long-term financial and operational goals of the restaurants. Abilities & Working Conditions This position will spend 100% of the time standing or walking. Must be able to stand and exert well-paced mobility for up to 8 hours in length.

Job Description Job Title: Sous Chef Porter House Bar and Grill, opened in 2006, is located on the 4th floor of The Shops at Columbus Circle, at 59th Street. Long established as one of NYC’s top steak and seafood destination restaurants we currently have an opening for a Sous Chef for immediate hire. Our Sous Chef is responsible for working alongside our Executive Chef in managing daily kitchen operations including lunch and dinner service, private banquets, training and working with the line cooks, ordering and inventory and maintaining our high standards. Required Knowledge, Skills and Abilities: • Able to produce and provide high quality food and service, • Effective management style promoting a team atmosphere, • Knowledge of all kitchen operations, • Ability to communicate verbally and in writing., • Culinary degree or equivalent experience., • 2-4 Years prior fine dining / high volume production, • Prior NYC experience preferred, • Prior line or entry level sous chef experience required *In accordance with the NYC Covid-19 Vaccine Mandate- all food establishment employees are required to show proof of the Covid-19 vaccine. Porter House provides equal employment opportunities (EEO) to all applicants for employment without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, genetic information, marital status, amnesty, or status as a covered veteran in accordance with applicable federal, state, and local laws.

Job DescriptionCHEF-IN-TRAINING [Restaurant Team Member] $16.50 - $18 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS! ABOUT THE ROLE: The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. We teach individuals who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. YOU WILL: • Prep, mix, and cook vegetables, proteins, grains etc using recipes as a guide and taste buds for validation., • Gain exposure to different stations within the DIG kitchen including but not limited to garde manger, grill, roast, market line, guest concierge and delivery/packout., • Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl)., • Work to support the team during peak and off peak service, by pitching in wherever and whenever necessary., • Multi-task and move in the kitchen for extended periods of time. These physical requirements may be accomplished with or without reasonable accommodations., • Help to maintain the "A" lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG's anti-discrimination & anti-harassment policies., • A passion for real, good food and a desire to learn culinary practices and skills., • The ability to demonstrate and execute a strong work ethic., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • The ability to perform other physical requirements such as seeing, hearing, speaking, reaching, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations., • A team-oriented focus. You have a deep appreciation for the people you work with and help to support the restaurant's success., • Excellent communication skills, both verbal and written., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges. Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law ("Protected Status").

Job Description POSITION: SOUS CHEF SALARY RANGE: $90,000 $100,000 per year POSITION PURPOSE: The Sous Chef works in coordination with the Executive Chef, and other line chefs to produce quality food in restaurant by following the standards and procedures established by the company. ESSENTIAL FUNCTIONS AND BASIC DUTIES: • In charge of the restaurant kitchen; elaborates and chooses all dishes for the menus as well as line up the menu prices in coordination with the floor management., • Responsible for managing in full the kitchen staff, as well as, the hot kitchen., • Implements high standards by consistently updating the recipes and food manuals., • Responsible for the supervision and coordination of activities of cooks and workers engaged in food preparation., • Responsible for training and supervising all fish and meat butchering operations., • Evaluates and solves procedural issues to ensure safe and efficient operations., • Hire, terminate and interview candidates for kitchen positions., • Prepares the weekly schedules, decides off days, etc. for the staff., • Inspects supplies, equipment, and work areas to ensure conformance to established standards of HACCAP and Safety., • Provides training to all kitchen staff to consistently upgrade the cooking skills, • Provides consistent training of the menu to all wait staff including management, especially regarding new dishes., • Records production and operational data on specified forms according to local regulations., • Oversees and ensures that all food to be served is up to the standards and quality required from the property and your superiors., • Checks, inspects and ensures the quality level of all daily food products delivered by the suppliers., • Responsible for daily prepped and non-prepped food inventory, including frozen, imperishable and fresh; and place food orders in cooperation with purchasing department as required., • Monitors sanitation practices to ensure that employees follow standards and regulations., • Teaches and instructs all staff in preparation, cooking, garnishing, and presentation of food., • Ensures all menus are constantly updated, paying special attention to seasonal availability., • Ability to be flexible and to jump in for aid, in any of the kitchen section according to the demands of the operation., • Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment., • Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the organization. In addition, attendance at all scheduled training sessions and meetings is required. In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions: • Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources., • Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods. The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities: • Must be able to read and write to facilitate the communication process., • Requires good communication skills in English, both verbal and written., • Ability to learn and perform all essential job functions accurately and safely., • Ability to walk, stand and continuously perform essential functions for an extended period of time., • The ability to perform tasks requiring bending, stooping, kneeling, and walking., • Auditory and visual abilities to observe and detect signs of emergency situations., • Most work tasks are performed indoors. Temperature is moderate and controlled by facility environmental systems., • Must be able to exert well-paced ability to reach other departments of the restaurant on a timely basis., • Must be able to lift trays weighing up to 50 lbs. on a regular and continuing basis., • Must be able to bend, stoop, squat and stretch to fulfill tasks., • Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees., • Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Education: Bachelor’s degree in Culinary Arts preferred. Experience Required: Minimum of three years of relevant experience. Licenses or Certificates: Ability to obtain and/or maintain any government required licenses, certificates or permits. 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. Powered by JazzHR kiC6pTE99Q

Job Description The Office Manager performs a range of supervisory, programmatic and administrative duties to support the smooth operation of the Morris Ave. building while providing administrative support to the Bronx Prevention Programs, specifically administrative tasks for the Bronx Transitions Family Treatment/Rehabilitation (FT/R) program. The Office Manager is required to always act with a positive and professional demeanor in representing the agency, supporting program staff, and serving participants. There is a policy of maintaining strict confidentiality regarding participant information which must always be upheld. Reports To: Executive Assistant Location: 2471 Morris Ave. Bronx, NY 10468 Hours: 35 Hours/Week; Non - Exempt Schedule: 9:00am-5:00pm, On-site Major Duties: Supervisory Responsibilities: • Supervises (at least twice a month) and trains all front desk staff., • Ensures appropriate front desk coverage, directly providing coverage when needed., • Delegates and follows up on tasks assigned to each front desk staff., • Make certain all front desk staff respond to the administrative needs of programs housed at Morris, • Assume control of the Transitions, North Bronx and Family Counseling for School Success programs’ petty cash funds. Ensuring money is accounted for at all times., • Manages the sign out of agency Metro Cards and gift cards for staff and participants, • Submits check requests and receipts for reimbursement to agency’s fiscal department, troubleshooting problems as needed., • Reconcile the petty cash report received from the administrative assistant for the Belmont Prevention Program., • Prepare all paperwork related to petty cash, check requests, metro cards, gift cards, etc. for submission to the main fiscal department., • Prepare, order, track and distribute supplies needed for programs., • Addresses all building issues with appropriate staff and support departments at 7th Ave., • Coordinate monthly Morris Leadership Meetings to address building updates and address issues., • Coordinate quarterly Morris Building events with all staff to foster collaboration with other GSS programs., • Monitor performance of and schedule repairs for all program office equipment; reporting details to leadership in the building as needed., • Coordinate use of space within the building and ensure meeting spaces are available and prepared for staff and participants., • Communicate directly with agency support departments including Information Technology, Facilities, Human Resources, Payroll, and Finance to ensure the smooth operation of program business., • Collaborate closely with other administrative staff on site to uphold agency values and mission are always upheld and on display., • Provide clerical and administrative support to the Program Director for Bronx Transitions Program, which includes but is not limited to creating needed documents, opening, processing, and closing case record files, updating caseload report lists from State and City databases, contacting staff and participants to relay information, and maintaining files and logs for audit purposes., • Maintain appropriate utilization of state, city, and agency databases, including Connections and PROMIS., • Assist with program special events, including outreach, meeting set-up, building displays and decorations, etc., • Perform other duties as assigned., • Greet and announce participants, all GSS staff, and any visitors upon their arrival to the program location, ensuring they are warmly welcomed and attended to., • Provide clerical and administrative support to the Program Director and all program staff, which includes but is not limited to: answering phones, creating needed documents, transmitting faxes and e-mails, opening, processing, and closing case record files, updating caseload report lists from State and City databases, contacting staff and participants to relay information, and maintaining files and logs for audit purposes., • Assume control of the Transitions and North Bronx programs’ petty cash fund, manage the sign out of agency Metro Cards and gift cards for staff and participants, and submit check requests and receipts for reimbursement to agency’s fiscal department, troubleshooting problems as needed., • Reconcile the petty cash report received from the administrative assistant for Beacon and Belmont Prevention Programs., • Prepare all paperwork related to petty cash, check requests, metro cards, gift cards, etc. for submission to the main fiscal department., • Prepare, order, track and distribute supplies needed for programs., • Supervise receptionist and interns at Morris Ave. front desk., • Monitor performance of and schedule repairs for all program office equipment reporting details to all program directors in the building and Sr. Administrative Manager as needed., • Coordinate use of space within the building and ensure meeting spaces are available and prepared for staff and participants., • Communicate directly with agency support departments including Information Technology, Facilities, Human Resources, Payroll, and Finance to ensure the smooth operation of program business., • Provide support in developing on-line documents and templates including newsletters, mailing lists, statistical reports, special event flyers, etc., • Maintain appropriate utilization of state, city, and agency databases, including Connections and PROMIS., • Assist with program and agency special events, including outreach, meeting set-up, building displays and decorations, etc., • Collaborate closely with other administrative staff on site to uphold agency values and mission are always upheld and on display., • High School diploma required; some college preferred., • Three years of relevant office administration experience required., • Experience managing and reconciling money., • Bilingual in English/Spanish preferred., • Must be able to work assigned evenings as needed to support program activities., • Must be proficient in Microsoft Office suite, especially Excel and Outlook., • Ability to multi-task, prioritize responsibilities, and work collaboratively with program and agency staff., • Must have excellent verbal and written communication skills.

Job Description Support the Executive Chef in providing leadership, direction and motivation to the culinary team, ensuring the successful execution of daily department operations and that consistent, high quality product is produced. Responsible for all culinary functions and staff in assigned kitchen. Strives to continually improve guest and team member engagement and maximize the financial performance of the department. Responsibilities: * Supervise daily culinary operations in assigned kitchen and ensure compliance with all policies, standards and procedures. Understand team member positions well enough to perform duties in team members’ absence. * Schedule team members to business demands and track team member time and attendance. * Manage staffing levels to ensure that guest service, operational needs and financial objectives are met. * Ensure compliance with food handling and sanitation standards. Follow proper handling and correct temperatures of all food products. * Regularly estimate production needs and communicate to culinary team. * Prepare and cook food. Assist in determining how food should be presented and create innovative, attractive food displays. * Maintain purchasing, receiving and food storage standards. * Ensure regular, ongoing communication occurs (e.g. daily rallies, divisional/departmental meetings, attendance at regular and ad hoc hotel meetings). * Ensure team member recognition is taking place on all shifts and participate in all team member recognition programs. Celebrate successes and publicly recognize the contributions of team members. * Solicit team member feedback, utilize an “open door” policy and review team member engagement results to identify and address team member problems or concerns. * Stay informed of market trends and introduce new products and services to drive guest engagement, increase revenue and ensure a competitive position in the market. * Ensure proper controls are in place and polices are established and followed by all team members and are administered fairly and consistently, disciplinary procedures and documentation are completed according to standard. * Participate in the development and implementation of corrective action plans to improve guest satisfaction and strive to improve quality. * Identify opportunities to optimize performance and create value by challenging existing processes, encouraging innovation and driving necessary change. * Communicate the impact of the department’s operations on the property’s operational and financial goals and objectives and achieve or exceed budgeted goals. Achieve and exceed goals including performance goals, budget goals, team goals, etc. * Review guest comments, guest satisfaction results and other data to identify areas for improvement. Respond to and handle guest opportunities and challenges. * Establish and maintain open, collaborative internal and external relationships and ensure direct reports do the same. Assist team in developing lasting relationships with guests to secure repeat business. Serve as a role model to demonstrate appropriate behaviors. * Provide inspirational leadership to enliven the Hotels Vision, Mission and Compass; deliver on Our Promise, provide Good-Natured Service and uphold our Brand Pillars. * Recruit and select talented team members who will enhance the Hotels culture and demonstrate functional expertise; ensuring staffing levels are appropriate to meet business demands. * Train department team members; plan, assign and direct work; reward and discipline team members; address complaints and resolve problems. Provide guidance and direction to subordinates through coaching, counseling, mentoring, and reviewing performance. Empower team members to deliver the ultimate guest experience. Observe team member service behaviors and provide ongoing feedback. * Utilize interpersonal and communication skills to lead, influence and inspire others; advocate sound business decisions; demonstrate honesty and integrity; lead by example. * Build and maintain an organizational culture that maximizes guest and team member engagement and attracts top talent. Requirements: * Must be at least 21 years of age * Strong interpersonal relations and leadership abilities. Exemplifies a passionate “can do” attitude with natural leadership and motivational skills * Prior experience in a quality hotel, restaurant or bar brand; depth of knowledge of excel, purchasing and control procedures, cost controls and DOH procedures * Knowledge of Food and Beverage and Culinary operations; track record of strong leadership and strategic planning skills; and proven achievements in optimizing guest and team member engagement * Working knowledge of Food & Beverage operations, financials and budgeting systems with a clear understanding of cost controls and driving top line revenue * Excellent organizational, verbal and written communication skills * Well versed in culinary financial aspects * Technically savvy and familiar with culinary operating/budgeting systems and spreadsheets. * Ability to identify and solve problems. * Professional & appropriate business appearance and demeanor aligned with the Hotel brand and culture. * Excellent verbal and written communication skills. * Flexibility to meet the demands of a 24-hour operation

Job Description Independent Hospitality brand with locations both in the US and abroad is seeking a Head Chef or CDC to oversee the newest project in NYC. The concept is heavily focused on ingredient driven, sustainable cuisine The Head Chef/CDC is the lead of the kitchen, all kitchen staff report to the Head Chef. The Head Chef/CDC is directly responsible for every dish that leaves the kitchen. Working closely with the sous chefs, pastry chef, line staff, prep staff, and kitchen porter to ensure the restaurant’s vision is produced to spec standards. Communication with the Corporate Executive Chef and executing on the line is a core function of the position. It is important the Head Chef is capable of motivating the team while still able to professionally maintain a business focused perspective to appropriately discipline employees as needed. While collaboration is a key component of the role, changes and creative direction need to be communicated and agreed upon by the Corporate Executive Chef. The Head Chef should efficiently execute day to day service and ensure all dishes are leaving the kitchen at their best. General Scope: Supervise and manage all kitchen staff, achieving operational pars while maintaining agreed upon standards. Working alongside Executive Chef to execute culinary vision. Ensure staff are appropriately trained and have all the tools and equipment needed to effectively execute their job function. Proactively ensuring staff under Sous Chef’s supervision are monitored and guided to effectively produce consistent high caliber food in a clean and safe work environment. Responsible for meeting all standards on: · daily prep and organization, · cleanliness of the kitchen, · line cook and prep cook execution, · effective time management throughout the kitchen. Required job functions: · maintain agreed upon cost margins for labor and other BOH COGS, · attending mandatory trading meetings/calls, · execute regular performance reviews and open blend sessions, · utilizing and managing group wide inventory and stock management systems, · creation, management, and adherence to SOPs, · managing inventory and maintenance of BOH equipment, tools, and regular scheduled maintenance services, · work in collaboration with HR in the sourcing, on-boarding, hiring, firing, and disciplinary actions, · participation and contribution to group PR and marketing initiatives, · addressing and adapting to the special needs of our VIP client, artists, partners, and directors, · lead and maintain agreed upon group sustainability initiatives, · foster and maintain purveyor relationships, · effective and continuous communication with chefs and staff, · effective communication and execution on ordering needs, · executing R&D and costing of planned projects in consultation with the Corporate Executive Chef, · ensuring the following shifts are operationally spec’d prior to checking out, · cooking on the line when needed, · deep understanding of all items on the menu with the ability to safely identify and modify allergy restrictions, · deep understanding of all menu methods and recipes for both front of house and back of house training, · effectively monitoring product received from purveyors to meet the brand standards, · event planning, costing, production, execution, and prep, · ensuring staff are appropriately trained and executing to spec, · understanding of food costing, · ensuring checklists are being effectively completed by staff, · hold and attend mandatory meetings, · professional and courteous workplace conduct and etiquette, · holding all staff accountable to consistent production and efficiencies, · monitoring and holding staff accountable to the schedule, · communicating staff deficiencies with management and executing appropriate disciplinary actions, · leading by example by demonstrating good technique, exemplary behavior, knowledge, and positive attitude. Physical Requirements · Must be able to stand for extended periods of time, · Must be able to lift 30 lbs, Must be able to perform repetitive bending, stooping, twisting, and lifting of products and supplies

Job DescriptionBenefits: • Bonus based on performance, • Competitive salary, • Employee discounts Hudson Table is a culinary studio and event space looking for talented Cooks & Chefs to join our team to compete in our Iron Chef style Chef Competitions. We are seeking candidates with good restaurant line cooking skills, even better with Michelin level training or similar fine dining experience, especially in NYC. We offer an extremely unique opportunity to compete against other highly skilled chefs with similar experience. This is an opportunity to get out from behind the line, put a face with your food, and be included in the tip pool every night. Something we rarely experience in this industry that favors the FOH over BOH. Our competitions are held on all nights of the week including Saturday and/or Sunday for brunch. Availability to work competitions between 1-6 times per month is necessary. These events ALWAYS sell out. We guarantee a crowd every time. ROLES / RESPONSIBILITIES: Your role as a Chef Competitor at Hudson Table is to create a winning 3 course meal utilizing 10-12 mystery basket ingredients over three timed rounds for 20 guests against your competitor. You will lead, and be given a sous chef for the execution of your dishes. The guests (whom are your judges) are sitting front row around our Chef's Table counter and will have an interactive experience watching you cook, and leave having had an excellent meal! QUALIFICATIONS: • Culinary degree from an accredited program or relevant experience as a Chef, • Minimum 5 years of experience in the food industry, preferably line cooking, titles chef de partie/sous chef/cdc/exec, • Must have basic pastry skills, • Must have a strong understanding of food preparation, and kitchen safety, • Demonstrate ability to multi-task and be organized, and work cleanly, • Must be personable and posses FOH qualities, as this is a customer facing role, • Must possess a strong sense of urgency and attention to detail

Job Description POSITION OVERVIEW: Sous Chef at The Pierre New York, A Taj Hotel, ensures a successful link between the Managerial Sous Chef, the Executive Sous Chef and the area of responsibility. Their primary role includes a professional, hands-on approach involving leading, training, and demonstrating exemplary culinary skills and knowledge. They are responsible for all culinary aspects in the kitchen and staff including inventories, set-up, preparation, food quality, breakdown, and sanitation. The Sous Chef is accountable for ensuring all TAJ Hotel policies, procedures and recipes are followed consistently. They are responsible for documenting and communicating with the Managerial Sous Chef, and/or the Executive Sous Chef about variances, exceptions, and maintenance issues. KEY RESPONSIBILITIES • The ability to follow proper payroll and uniform procedures., • Serve fellow employees in a friendly and cheerful manner., • The ability to prepare salads, vegetables, starches, hamburgers, sandwiches, etc. for service to employees., • Ensure the cleanliness of the cafeteria kitchen and dining area including tables, chairs, etc., • The ability to make tea, coffee, juices, as well as to ensure the cleanliness of the juice and milk dispensers., • The ability to review the daily menu and cook the appropriate food items for the entire day’s hotel staff and ensure they are ready for service 10 minutes prior to the scheduled mealtime., • The ability to communicate about the menu and food availability to the Executive Chef, Executive Sous Chef, Restaurant Chef and/or Director of Food Purchasing., • The ability to produce food for special theme and ethnic days., • The ability to execute minor butchering techniques such as fish filleting, meat loaf, carving and portioning of meat products., • The ability to set the hot food line with items picked up from the kitchens., • The ability to restock items in the cafeteria when they run low including condiments, cereals, ice, napkins, flatware, salt and pepper, etc., • The ability to fill out requisitions for signature, pick them up when completed and put away the items where appropriate., • The ability to respond properly in any hotel emergency or safety situation., • High school graduate with apprenticeship experience preferred. Culinary School in a 2-to-4-year degree program or equivalency., • Must be certified in food service sanitation, • Reading, writing and oral proficiency in the English language is necessary., • Strong knowledge of all basic cooking techniques. Basic knowledge of cold food production, including handling and preparation of salads, dressings, sandwiches and hors d’ oeuvres. Basic comprehension of composition, structure and quality factors of meats, game, poultry, fish, and shellfish. Ability to roast, broil, braise, sauté, fry, and grill (including breakfast items)., • Prior experience utilizing basic computer programs including Microsoft Office., • Must be able to demonstrate a sense of urgency., • Possess the ability to follow standard recipes and convert quantities mathematically. NOTE: All requirements are subject to possible modification to reasonably accommodate individuals with disabilities. • Position:, • Standing/walking, • Forward bend, squat, forward reach to retrieve items from cabinets, • Lifting through height of 6” to 5’ (Squatting or forward bend) from dolly to refrigerator shelves, • Forward flexion of head/neck: during all stirring and chopping tasks, • Carrying boxes/bags of food a distance of 10 feet, • Shoulder motions below 90 degrees shoulder flexion, • Gross grasp to hold tongs, spoons, • Force:, • Boxes of celery, potatoes, carrots, etc.: 50 lbs. Ea., • Pots of food: 25-50 lbs., • Stirring food: 50-10 lbs. Of force may be needed to stir thicker consistency foods such as mashed potatoes, • Repetitions:, • Standing virtually all day (most standing is in one spot by stove), • Walking: occasionally., • Lifting from dolly to refrigerator: 10-20 minutes 2 x day, • Stirring, chopping: repetitive and very frequent, • Repetitive forward bend of head/neck, • Repetitive elbow and movements through mid-range for chopping, • Repetitive wrist motions through partial range for stirring and chopping, • Environment:, • Most of the shift is spent standing in front of hot stoves or ovens, • Sensory:, • Sight and good sensation are necessary to prevent burning oneself while cooking

Weichert Co is hiring a Branch Vice President in Livingston, NJ. The Branch Vice President serves as the senior sales leader for a regional Weichert residential sales office combined with one or more with residential real estate branch offices (“Office”). The Branch Vice President is responsible for working with Branch Managers and Assistant Managers (if any assigned) to maximize the sales production and grow the residential real estate sales force comprised of licensed real estate sales associates. The Branch Vice President is expected to partner and leverage the Regional Development Coach, Regional Sales Recruiters and Regional Marketing Technology Specialists assigned to support the Office. The Branch Vice President is also expected to utilize the Regional Processing Manager to ensure timely and accurate unit reporting and transaction management. The Branch Vice President provides direct supervision over the Processing Manager. I, in addition to the Branch Manager and Assistant Manager, if assigned to the Branch Vice President. The Branch Vice President is also responsible for the regular and active engagement and coaching of sales associates associated with the Office. Essential Duties and Responsibilities • Manages and executes the business and financial plan approved for the Office to achieve targeted revenue unit, Redefined Cash Profit (RCP) and sales associate growth goals., • Serves as the senior residential real estate sales coach and experienced candidate recruiter to nurture and close for the Office., • Partners with the Regional Sales Recruiter assigned to the Office to close sales associates., • Staffs, coaches, develops, and manages a highly qualified Front Line team., • Ensures that the Weichert Selling System and Sales Tools are aggressively and consistently used by all sales associates in the Office to prospect customers in order to achieve month-to-date and year-to-date sales, listings, rental units, and company dollar (CO$) targets for the Office., • Engages and coaches sales associates to help them achieve their personal production goals and the Office revenue unit and closed unit production targets., • Encourages sales associates to develop an annual business plan that will increase the likelihood that they will achieve their personal production goals and contribute to the Office sales production targets., • Conducts weekly/monthly one-on-one meetings with the Front-Line team along with Branch Managers and Assistant Managers, if assigned to the Office, to monitor leadership performance and improve sales and recruiting habits as deemed necessary., • Attends monthly Regional President’s meeting., • Manages day-to-day Office operations and metrics including, but not limited to: open houses, listing presentations, buyer consultations, farming activities, core calls, recruiting appointments, and sales associates hires., • Promotes and manages the utilization of the All Under One Roof Customer Experience by managing sales associate adoption and support of mortgage, title insurance and settlement services, and personal lines of insurance offered by affiliated Weichert companies. Requires the use of the Huddle Report as a vehicle to optimize sales associate market share adoption., • Hosts weekly sales office meetings and organizes the weekly open house program for the Office., • Assigns Opportunity Time to Sales Associates. Monitors the attendance and quality of performance of each sales associate to whom opportunity time has been assigned., • Fosters and nurtures a strong sense of the Weichert Community across the Office that results in strong sales associate and colleague brand adoption and advocacy., • Monitors and maintains the condition of the Office exteriors, interiors and grounds. Conducts monthly routine inspections of the Office to ensure neatness and cleanliness., • Makes recommendations for sales performance and process efficiencies to the Regional President., • Leverages the Regional Processing Manager to ensure timely and accurate unit reporting, and important sales associate networking and community activities., • Ensures the proper application and conformity with all Company policies and procedures., • Organizes the Office participation in local community events and trade organizations., • Performs other duties as assigned. Education, Certification, and License Requirements • High school diploma or GED, • Associate’s or bachelor’s degree preferred, • Real Estate broker-salesperson license issued by the state in which the Office is located, • Current, valid driver's license in employee’s state of residence Experience • Minimum five (5) or more years of experience as an active full-time residential real estate broker required, • Sales management or prior leadership training required, • Recruiting and contract negotiation experience strongly preferred The estimated base salary range for this position is from $60,000 to $90,000. In addition to a base salary, this position offers a competitive commission structure and overrides. The rate of pay offered will be dependent upon several factors including but not limited to the candidate’s relevant skills, education, work experience, job location/geographic region, and/or licenses/certifications.

Position Overview The MEP Superintendent will oversee the mechanical, electrical, and plumbing (MEP) aspects of construction projects, ensuring that work is performed on time, within budget, and to the highest quality standards. This role is critical in managing subcontractors and collaborating with project managers to facilitate successful project completion, particularly in residential and healthcare construction environments. Key Responsibilities • Oversee and coordinate all MEP activities on construction sites to ensure compliance with design specifications and local regulations., • Manage schedules and budgets for MEP installations, ensuring timely completion of milestones., • Lead and supervise the MEP subcontractors, providing guidance and resolving any issues that arise during the construction process., • Conduct regular site inspections to ensure quality control and adherence to safety standards., • Collaborate with project managers, architects, and other stakeholders to integrate MEP systems into overall project planning and execution., • Prepare and maintain detailed reports on MEP progress, issues, and resolutions for project management review. Qualifications • Bachelor's degree in Mechanical, Electrical, or Civil Engineering or a related field., • Minimum of 5 years of experience in MEP construction supervision, with a focus on residential and healthcare projects., • Strong knowledge of building codes, safety regulations, and construction practices related to MEP systems., • Proven ability to manage multiple projects and teams effectively under tight deadlines., • Excellent communication and leadership skills to liaise with various stakeholders. Benefits • Medical, vision, & dental insurance, • Paid time off, • Company vehicle or vehicle allowance + fuel reimbursement, • Life insurance, • Holidays, • Growth opportunities Email Your Resume In Word To Looking forward to receiving your resume through our website and going over the position with you. Clicking apply is the best way to apply, but you may also: • Please do NOT change the email subject line in any way. You must keep the JobID: linkedin : PP7-1855339 -- in the email subject line for your application to be considered.*** Paula Pearl - Executive Recruiter For this position, you must be currently authorized to work in the United States without the need for sponsorship for a non-immigrant visa. This job was first posted by CyberCoders on 06/04/2025 and applications will be accepted on an ongoing basis until the position is filled or closed. CyberCoders is proud to be an Equal Opportunity Employer All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, sexual orientation, gender identity or expression, national origin, ancestry, citizenship, genetic information, registered domestic partner status, marital status, status as a crime victim, disability, protected veteran status, or any other characteristic protected by law. CyberCoders will consider qualified applicants with criminal histories in a manner consistent with the requirements of applicable state and local law, including but not limited to the Los Angeles County Fair Chance Ordinance, the San Francisco Fair Chance Ordinance, and the California Fair Chance Act. CyberCoders is committed to working with and providing reasonable accommodation to individuals with physical and mental disabilities. Individuals needing special assistance or an accommodation while seeking employment can contact a member of our Human Resources team at to make arrangements.

Job Description Position Title: Sous Chef Salary: $80,000 - $85,000 Other Forms of Compensation: Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to Work, This is R/A ! Job Summary As Sous Chef, you’ll support the Executive Chef in leading daily kitchen operations, ensuring precision, consistency, and creativity across all menus while maintaining the highest standards of quality, safety, and hospitality. This role requires strong culinary technique, leadership skills, and a passion for seafood in a supportive, fast-paced environment that blends fine-dining finesse with event execution excellence. Located at 200 Park Avenue in Midtown Manhattan, Point Seven is an upscale, seafood-focused restaurant led by Chef Franklin Becker, celebrating the oceans that cover 70% of the planet through globally inspired flavors and refined presentations. The restaurant offers a dynamic experience that blends à la carte dining, bar service, and private events in a sophisticated, high-volume setting just steps from Grand Central Terminal. Key Responsibilities * Assist the Executive Chef in overseeing kitchen operations for lunch, dinner, bar service, and events. * Lead and supervise the line and kitchen team, ensuring consistency in plating, portion control, flavor, and presentation. * Drive execution of seafood-centric, globally inspired dishes aligned with Chef Becker’s culinary vision. * Coordinate production and logistics for private dining, catering, and full buyouts. * Participate in menu development and seasonal updates under the guidance of the Executive Chef. * Manage inventory, purchasing, and food cost controls while upholding HACCP and sanitation standards. * Collaborate with front-of-house leadership to ensure seamless guest experiences. * Train, mentor, and develop kitchen staff to maintain a high-performing, guest-focused culture. Preferred Qualifications * Culinary degree or equivalent professional experience preferred. * Typically 4–6 years of progressive kitchen experience, including 2+ years in a supervisory role. * Strong background in seafood preparation, fine dining, and large-scale production. * Proven leadership, communication, and organizational skills. * ServSafe certification and thorough knowledge of food safety and sanitation regulations. * Ability to thrive in a dynamic, high-volume Midtown environment with both daily service and events. Apply to Restaurant Associates today! Restaurant Associates is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Associates at Restaurant Associates are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Restaurant Associates maintains a drug-free workplace. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Req ID: 1479911 Restaurant Associates SABRINA VERA [[req_classification]]

Job DescriptionSous Chef New York, NY A premier luxury hospitality group is seeking a talented and driven Sous Chef to join its culinary leadership team in a high-profile, design-forward restaurant setting. This role is ideal for an individual with a passion for elevated cuisine, strong operational discipline, and a desire to lead in a fast-paced, guest-centered environment.Working closely with the Executive Chef, you will help oversee all kitchen operations, uphold the highest culinary standards, and cultivate a collaborative, high-performing team culture. This position requires hands-on leadership, strategic thinking, and a commitment to delivering consistently exceptional dining experiences. Key Responsibilities • Inspire, coach, and mentor kitchen staff, supporting growth through structured training and real-time feedback, • Collaborate with the Executive Chef to lead daily kitchen operations and long-term team development, including hiring and onboarding, • Maintain strong oversight of food and labor costs, inventory management, and operational reporting to align with business goals, • Monitor all culinary processes and procedures to ensure top-tier food quality, consistency, and adherence to safety and sanitation guidelines, • Lead line checks, manage prep execution, and expedite during service to guarantee smooth operations and timely service, • Support documentation of key insights, prep standards, and shift updates to ensure communication clarity across all levels of the team, • Step into a leadership role in the Executive Chef’s absence, ensuring kitchen continuity and alignment on culinary goals, • Champion high standards of hospitality and professionalism in a constantly evolving environmentWhat We’re Looking For, • Minimum 3 years of experience as a Sous Chef in a high-volume, upscale or fine dining environment, • Strong knowledge of kitchen operations, cost controls, inventory systems, and team leadership, • Skilled in Microsoft Excel and inventory platforms (such as Foodager or comparable systems), • Advanced culinary training and technical skill, with an eye for detail and a high standard of execution, • Self-motivated, solutions-oriented, and capable of making sound decisions independently and collaboratively, • Excellent communication skills, both verbal and written, • Culinary degree preferred but not requiredIf you have the expertise, leadership skills, and passion for delivering exceptional culinary experiences, we encourage you to apply today.

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

Job DescriptionJoin the Laurent Tourondel Hospitality team and help to oversee the pastry outlet that includes L'Amico Restaurant, The Vine, and Second. Event Space at Eventi hotel with the opening of a new concept slated for April, 2021. This is an opportunity to join a team for creative and forward thinking professionally led by renowned chef Laurent Tourondel. This position will assist the Executive Pastry Chef to manage this faced paced, seasonal, quality focused operation. He/She will also be in direct contact with Chef Laurent Tourondel and LTH Executive Chef. As our operation grows, we also adapt to the current state requiring masks, temperature checks, social distancing, etc. This is the perfect time to take your career to the next step and help bring our kitchens to the next level. Job duties:-Manage the entire pastry menu at new concept (at full capacity, about 10 items) with assistance from the Exec Pastry Chef and pastry staff -Responsible for treating all co-workers in a respectful manner; -Responsible for communicating openly and thoroughly with the Executive Team; -Responsible for clearly communicating schedule requests or obtaining proper approval for all shift changes and for being appropriately dressed and ready to work at the scheduled time; -Help manage the porter and dishwashing crew Responsible for treating all co-workers in a respectful manner; Responsible for communicating openly and thoroughly with the Executive Team; Responsible for clearly communicating schedule requests or obtaining proper approval for all shift changes and for being appropriately dressed and ready to work at the scheduled time; Responsible for adherence to all LTH recipes (except for guests’ allergies), policies, and procedures; Responsible for having thorough knowledge of and for being able to accurately and attractively describe all food and recipes; Responsible for having thorough knowledge of LTH, its origin, and philosophy and enthusiastically offering to share that knowledge with all guests; Offer ideas for all specials ideas and help establish recipes weekly for approval and implementation; Responsible to establish proper prep lists for the prep cooks, pasta prep and butchers as well as supervising the cooking process on the line; Conduct daily line check to control food quality, quantities and assess the work of all line cooks Review daily staffing to insure appropriate level ready for service; Attend the daily pre-shifts with front of house to present daily specials; Hold regular BOH pre-shifts to go over the happenings at LTH, menu changes and other matters Attend all Chefs meeting; Properly submit food order requests and place orders according to pars, business level and upcoming needs; Use approved ordering system (food) and PO’s requirements (non-food) for all orders; Review the weekly schedule with the Chef de Cuisine for the cooks and prep-cooks for the kitchen your are responsible for, so schedule can be posted no later than the Friday before schedule comes into effect; Review employees time cards for payroll processing, including break compliance, missing clock in. Address any issues appropriately; Responsible that the kitchen is following the health department guidelines to insure proper sanitation and an A rating during health inspections;

Job Description The candidate must be driven to lead, nurture and motivate a high performing team: • Should have top industry experience and the ability to raise our already high standards of quality and guest satisfaction., • 2+ years of operational restaurant or hotel management experience (back of house), • Excellent work ethic and dedication to the hospitality industry., • Has an influential philosophy leadership and management presence based on mutual respect and organization coupled with strong business acumen., • The ability to maintain a calm demeanor under pressure while understanding the principles of People, Product and Process., • Adheres to guidelines with regard to company standards., • Maintains a clean, safe, hazard-free work environment within area of responsibility, • Have previous high-end Restaurant experience, • Catering/Banqueting background a plus, • Produce accurate recipes and photo specifications for new dishes implemented on menus., • Provide a quick and efficient service at all times and be flexible as and when required., • Maintain good working relations with your team and all other members of staff in the kitchen., • Take ownership for kitchen cleanliness at all times., • Take ownership for correct portion control and that wastage is kept to a minimum and to ensure that correct stock rotation is evident within the kitchen., • Pro-actively monitor, food purchases, food wastage, stock rotation and levels on a daily basis to ensure the monthly food cost budget is achieved., • Take ownership for fresh food and dry store orders on a daily basis. All orders are to be submitted after checking current stock levels and are to be in line with business needs., • Conduct and co-ordinate the daily order of fresh food produce for the entire kitchen in line with business needs., • Take ownership for presenting new ideas for menus, presentations and working practices to Upper Management., • Certification by NYC DOH is a MUST!, • Must have a flexible schedule and available to work nights and weekend

Job DescriptionDescription: tán is an esteemed culinary destination within the heart of New York City, renowned for its commitment to exceptional cuisine and unforgettable dining experiences. As part of our dynamic team, we are seeking a talented and motivated Sous Chef to supervise and coordinate all activities concerning back-of-the-house operations and personnel. As a Sous Chef at tán , you will play a key role in ensuring the efficient production of high-quality dishes before and during service hours. Responsible for overseeing BOH operations and personnel, the Sous Chef will assume the duties of the Chef de Cuisine and other Sous Chefs in their absence. Responsibilities: • Taste food items routinely to ensure consistency and conformance to recipes and appearance standards., • Provide special attention to special guests and those with special needs., • Train kitchen staff on all menu items and food production principles through constant communication and accurate menu descriptions., • Control food costs by maintaining product storage requirements, daily work sheets, standardized recipes, and waste control procedures., • Purchase food orders, ensuring proper quality and quantity of food items are available at all times., • Create daily specials in keeping with the restaurant’s style., • Maintain product quality standards and consistency through hourly kitchen personnel., • Step in as acting chef in any position necessary., • Work the line when necessary., • Use daily kitchen notes to communicate with the management team., • Establish open lines of communication between FOH and BOH at all times., • Collaborate with FOH personnel on menu changes, specials, and information regarding shortages., • Attend daily line up meetings, educating FOH personnel in product awareness and cultivating long-term food knowledge., • Lead by example and motivate through positive reinforcement., • Strive for guest satisfaction—maintain the goal of creating positive guest experiences., • Maintain the integrity of every dish, regardless of time, price point, or level of difficulty., • Organize and operate an efficient, professional service., • Train and motivate all kitchen personnel in restaurant policies, procedures, and rules., • Hold kitchen staff accountable for not following policies and procedures., • Interview, hire, train, evaluate, and review all hourly BOH Restaurant staff., • Discipline and terminate staff as needed., • Onboard new employees and ensure proper documentation is completed., • Verify new employees in the online system., • Provide positive feedback and constructive criticism as appropriate., • Develop culinary talent by coaching and mentoring hourly staff., • Maintain positive attitudes about all culinary aspects of the restaurant., • Maintain all proper documentation of disciplinary actions and incident reports., • Create and/or oversee the creation of the restaurant BOH Schedule., • Coordinate prep lists prepared by each of the chefs for prep cooks and coordinate the execution of the corresponding prep., • Ensure all food items are properly prepared., • Ensure frozen products are pulled from the freezer at least two days in advance to properly thaw., • Orient, motivate, train, and educate all prep staff., • Maintain the highest standards of quality and consistency with all prepped products., • Sample food items daily to ensure consistency and conformance to recipes and standards of appearance., • Work with the Chef de Cuisine/Executive Chef to ensure all recipes are documented and accurate., • Update and organize the recipe book as needed., • Update new and revised recipes. Benefits: • Competitive salary., • Health, dental, and vision insurance., • Opportunities for professional growth., • Employee discounted dining., • Paid sick leave, paid birthday, and Parental Leave., • High school diploma or GED., • Minimum 1 year of previous kitchen experience, with at least 1 year in a similar position., • Able to work well under pressure and be self-motivated., • Good organizational, time management, and delegation skills., • Strong written and verbal communication skills., • Spanish-speaking skills would be a definite plus., • Experience in a high volume, fast pace, Latin cuisine kitchen., • Meat and fish butchering skills., • Food handlers certificate, • other skills: food safety knowledge, team leadership, kitchen management, inventory management, mentorship, expediting, vendor management,

Job Description Class B Driver /Warehouse associate (one Position) Employment type: full-time Our Company is looking for a CDL B Driver/Warehouse Associate (one position) to become a part of an amazing team that will feel like family. We are happy to say that our Drivers are valued and home every night. As part of this dual position as a Driver and a Warehouse Associate, you will drive a truck or van with capacity of over or under 26, 000 GVW, primarily to deliver or pick up merchandise or packages within a specified area. You may need to load or unload the truck. As a Warehouse Associate, you will have a variety of responsibilities so things will never be boring! You will verify and keep records on incoming and outgoing shipments, prepare items for shipment, arrange by customer pick-up, and participate in assembling, addressing, and shipping materials. New Haven offers our employees benefits (medical, dental, optical, life insurance) We also offer and HSA, Flexible Spending, and a matching 401(k) Applicants must have a clear CDL B license. Would you like to join our New Haven Team? Text NHME Careers to 97211 to learn more • Principals only. Recruiters, please don't contact this job poster.Company DescriptionCelebrating over a 114 Years of Service For over a century, New Haven has been a family business that greatly values our relationships with our customers and the integrity, durability and workmanship of our products. Our products combine innovative designs, engineering excellence and top-of-the-line components and are reflective of our years of experience in and dedication to the various industries we serve. New Haven is dedicated to providing you and your company with the highest quality CORRUGATED, PACKAGING, MOVING EQUIPMENT and CARGO CONTROL available in the market. We are excited for our over 105 years in the business, during which time we have served the Moving, Transportation, Entertainment, Aeronautics, Health, and Aerospace industries, as well as Government Agencies, Universities, Libraries, Museums, and Corporations. New Haven began with a single horse-drawn wagon However, no matter how technologically advanced we have become (we were the first ever company to utilize lasers in our manufacturing of Furniture Moving Pads and our Cargo Control is now employed in outer space), we still retain a personalized orientation with our customers and care about your individual success. We have Multiple fully-stocked locations to serve you across the country, with experts in moving and product engineering happy to assist you.Celebrating over a 114 Years of Service\r\n\r\n\r\nFor over a century, New Haven has been a family business that greatly values our relationships with our customers and the integrity, durability and workmanship of our products.\r\n\r\nOur products combine innovative designs, engineering excellence and top-of-the-line components and are reflective of our years of experience in and dedication to the various industries we serve. New Haven is dedicated to providing you and your company with the highest quality CORRUGATED, PACKAGING, MOVING EQUIPMENT and CARGO CONTROL available in the market.\r\n\r\nWe are excited for our over 105 years in the business, during which time we have served the Moving, Transportation, Entertainment, Aeronautics, Health, and Aerospace industries, as well as Government Agencies, Universities, Libraries, Museums, and Corporations.\r\n\r\nNew Haven began with a single horse-drawn wagon However, no matter how technologically advanced we have become (we were the first ever company to utilize lasers in our manufacturing of Furniture Moving Pads and our Cargo Control is now employed in outer space), we still retain a personalized orientation with our customers and care about your individual success. \r\n\r\nWe have Multiple fully-stocked locations to serve you across the country, with experts in moving and product engineering happy to assist you.

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

Job Description Salary: $28/Hr-$29/Hr Other Forms of Compensation: Rapport is a specialized division of FLIK Hospitality Group focused on all aspects of guest and employee services, meeting and event planning and conference center management. Distinct from recruitment agencies, we do not engage in temporary contracts. Our commitment is to foster long-term career development, allowing ambassadors to enjoy the comprehensive benefits of working directly with us. Rapport invests in all of its ambassadors, allowing them to attain their career aspirations. It starts with a warm welcome to our business, followed by an individual training and development program. You’ll be encouraged to become the very best you can be throughout your career here, and will be provided with the skills to step into your next big role. Becoming a Rapport ambassador means becoming part of a global community, collaborating with diverse talents, sharing ideas, and experiencing a workplace culture that extends beyond local boundaries. Your journey with us is more than just a job: it’s a meaningful career. Job Summary Embark on a journey of hospitality excellence as a valued member of our team, dedicated to crafting extraordinary experiences for our cherished members. Join us in creating moments of unparalleled warmth and hospitality, where every detail is thoughtfully orchestrated to exceed the expectations of our discerning members. Job responsibilities ·Supporting the Lobby Manager and ensuring that every guest is greeted with enthusiasm and has a memorable experience. ·Welcome members and their guests with genuine warmth, ensuring each encounter is adorned with a heartfelt smile and sustained eye contact, fostering an immediate sense of belonging. ·Transform arrivals into unforgettable experiences by extending personalized club amenities, tailoring each interaction to reflect the unique preferences of our esteemed members. ·Seamlessly guide members through the check-in and check-out process, serving as a gracious escort to their destination, leaving lasting impressions at every turn. ·Comprehensive knowledge of amenities, local attractions, and dining options, enriching each visit with invaluable insights and recommendations. ·Uphold the highest standards of access management, orchestrating the badge process with attention to detail, in alignment with our reputation. ·Provide essential technical support, serving as the first line of assistance for lobby technology needs, empowering our team to excel in their roles. ·Supporting Manager with weekly schedule and managing daily tasks to ensure proper coverage in all desks. ·Responsible for supporting team members with day-to-day inquiries. ·Responsible for training new hires on check-in process. ·Responsible for being knowledgeable with prism. ·Responsible for monitoring rest breaks and lunch breaks. ·Responsible for supporting Lobby Manager with Timesheets. ·Supporting Lobby Manager with keeping the team up to standards. ·Communicate effectively with peers, displaying accuracy and attention to detail both in verbal and written communication. ·Safeguard the well-being of our members and staff by diligently adhering to security, fire, health, and safety protocols, fostering an environment of trust and security. ·Adapt to the business demands and support morning and evening schedules. ·Embrace additional responsibilities with enthusiasm and dedication, demonstrating unwavering commitment to our shared mission of hospitality excellence. ·This is a standing position. Qualifications include: ·A genuine sense of hospitality, with a commitment to delivering a memorable experience in all aspects of the experience concierge role. ·The ability to work under pressure, prioritizing tasks and juggling many jobs simultaneously, while constantly interacting with visitors in a public environment. ·Excellent listening and oral communication skills. ·Basic computer skills and knowledge of office technology / equipment. ·Punctual, dependable and dedicated to achieving operational excellence, down to the smallest of details. ·Meeting and Event planning experience preferred. ·Discreet, ethical and committed to maintaining a high degree of confidentiality. ·A consistently professional approach, with a mindset to take ownership and responsibility within and outside one’s job domain. ·Two to three years’ experience in a client service / front of the house position within a hospitality or corporate environment. Apply to Rapport today! Rapport is a specialized division of FLIK Hospitality Group and a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Rapport maintains a drug-free workplace. Associates in Rapport are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Req ID: 1473434 Rapport a specialized division of FLIK Hospitality Group

Job DescriptionDescription: SOUS CHEF - for Jose Andres Group, The Ritz-Carlton New York, NoMad (Zaytinya) Salary Range: $70K - $80K Company Overview: José Andrés Group restaurants have always been centered around our original mission, Change the World through the Power of Food! From fast-casual to fine dining and everything in between, JAG’ers know they all play a critical role in the overall success of our brands. Position Summary: Chef José Andrés and Jose Andrés Group Team have partnered with The Ritz Carlton NYC Nomad to provide dynamic food and beverage options in this incredible new property. We are looking for the city's most talented hospitality leaders to help us as we continue our mission to Change the World Through the Power of Food! The Sous Chef will lead and manage all restaurant operations following the leadership of the Head Chef to offer a world-class culinary experience, ensure concept vision and JAG standards are executed consistently. Demonstrate that employees are the highest priority, maintain a positive work environment and develop the next generation of restaurant leaders. Take ownership of the restaurant; ensure the restaurant operates efficiently and profitably. Culinary Leadership • Work with the Head Chef to execute & maintain menus to brand standards., • Educate self and communicate to team on regional history, culture and cuisine., • Educate self and communicate to team on industry trends, innovative techniques and environmentally friendly product/procedures., • Develop, coach and consistently execute culinary standards., • Ensure consistent menu execution by using tools such as line checks, menu change SOP’s and recipes., • Constantly work to improve standards and guest satisfaction., • Educate and coach team to exceed expectations., • Develop a team of leaders that are prepared and qualified to move upward in the organization., • Clearly define expectations and hold individuals accountable., • Provide both positive and constructive feedback to team in a timely manner and documented when appropriate., • Delegate appropriately and fairly to develop and motivate team., • Actively recruit and hire top tier talent., • Treat potential employees with same sense of hospitality and respect as employees and guests., • Seek out opportunities to communicate JAG’s vision to team, guests, students, vendors and community in a clear and positive manner., • Lead by example., • Demonstrate ownership, accountability, and initiative in daily tasks by anticipating business needs and proactively addressing issues., • Readily adjust to circumstances and manage change effectively by finding ways to accommodate team and guests by always ‘making it happen’, without sacrificing quality., • Create a positive work environment by demonstrating no tolerance for negative behaviors., • Welcome new ideas and seek feedback from team by asking questions., • Understand, practice and teach policies and procedures., • Ensure concept vision and communicate policy to team and managers., • Communicate any major facility or operational emergencies to Head Chef immediately., • Maintain a daily log to communicate between shifts and prevent issues from reoccurring., • Regularly conduct or attend team (2/day) and chef meetings (1/week.), • Provide a safe, clean, organized and sanitary work environment., • Teach and enforce Food Sanitation and Safety standards., • Ensure all Health Standards, federal and state laws are met., • Correct all violations with a sense of urgency., • Develop and execute a plan to stay within department budgets and maximize profits., • Actively manages inventory, waste, and pricing to meet cost targets., • Effectively manage kitchen and janitor labor, scheduling and payroll., • Ensure tools such as Compeat are utilized correctly and data is accurate., • Position requires a minimum of 3+ years of sous chef experience and 5+ years of kitchen experience., • Culinary degree preferred., • Extensive knowledge of culinary fundamentals (knife skills, butchery, sauces, all kitchen stations) is required., • Requires developed communication skills, both verbal and written., • Most tasks are performed independently or in a team environment with the employee acting as a team leader., • Ability to maintain compliance with all local, state and federal laws and regulations., • Ability to supervise, train and motivate multiple levels of employees., • Ability to assess/evaluate other employees’ performance in a fair and consistent manner., • Extensive knowledge of food industry, restaurants and competitive markets., • Basic knowledge of revenue management., • This position will spend 100% of the time standing or walking., • Must be able to stand and exert well-paced mobility for up to 8 hours in length.

About the Job: Tillotson Design Associates is looking for lighting designers of all experience levels at its New York City office. The successful candidates will work on a variety of project types and be involved in the complete design process from schematic design through construction administration. Tasks will include conceptualizing design ideas, CAD and Revit drafting, AGI lighting calculations, 3D Studio and Photoshop renderings, InDesign presentations, physical model construction, lighting mock-ups, meetings and presentations, fixture specifications, focusing and detailing. Required Skills & Experience: 2-10 years of experience as an architectural lighting designer Bachelor’s Degree in Architecture, Interior Design, Theater, or Lighting Design with a basic understanding of architectural lighting AutoCAD - 2D drawing skills AutoCAD - 3D model creation AGI32 experience a plus Sound knowledge of Photoshop and InDesign MS Office Suite Revit/BIM experience required 3D Studio Max experience a plus Vray a plus LightStanza and Rhino a plus Competencies: Ability to manage multiple project schedules and deadlines Be organized, detail-oriented, and skilled in creative problem solving Ability to work independently and in a collaborative and team environment Strong communication skills both verbal and written Ability to communicate in English effectively Applicant collection: Applicants should email their resumes and cover letter to with subject line "Lighting Designer Position" The cover letter should be in the body of the email and summarize the applicant’s experience; it should also describe the applicant’s salary requirements and availability. Relevant work samples MUST be included as a pdf attachment (max 10mb). A link to online portfolio may also be included.

The Yacht Club is seeking Line Cooks to join our crew!. The Yacht Club is a waterfront dining, drinking, and events destination – a full New York City block in the sky – on the 10th floor of Chelsea's 1930s masterpiece of industrial architecture, the landmarked Starrett Lehigh building. SL F&B M

CHEZ FIFI, an elevated bistro from the acclaimed restaurant group behind Sushi Noz and Noz 17, is located on NYC's Upper East Side. Line Cook responsibilities include (but are not limited to):. Displaying a working knowledge of all ingredients and preparations used on the menu and participation in a

The Line Cook should be able to read and follow recipes and standards, train employees, and maintain health department, food quality, and restaurant standards. Candidates should be hospitality-minded, focused on personal and professional growth. Dinex (Chef Daniel Boulud) and Lifeworks, .

We are looking for a dedicated Psychiatric - Mental Health Physician to support our Behavioral Health services, focusing on inpatient care. Psychiatric - Mental Health Physician at SourceMD summary:. We are seeking a Full-time Psychiatrist to join our growing Behavioral Health service line; Inpatien

Description We are seeking a Lead Transmission Line Engineer who will manage a collaborative and dynamic team working in a fast-paced environment, solving challenging problems involved with electric transmission. The successful candidate will serve as a Lead Engineer and Technical Project Manager on high voltage electric transmission line design projects of overhead and underground systems for some of the largest utilities in the country as well as regional utilities. The candidate will apply NESC, ASCE, ACI, NEC, and other applicable standards in the engineering and design of all types of capital and maintenance projects from 34.5 kV to 765 kV. Additionally, the candidate will direct a team of engineers that regularly perform engineering analyses, PLS-CADD modeling, structure loading calculations, foundation design using MFAD and/or LPILE, design structure framing and hardware assemblies, draft plans and specifications, and prepare bill of materials and procurement documents across project planning, engineering, environmental, permitting, and construction management phases. The successful candidate can expect a fast-paced, diverse work environment and flexible work hours/work arrangements as well as a manager and peers who will encourage career development and growth! In addition, the successful candidate will be involved in applying AI, automation, and digital design platforms to streamline grid modernization and increase design efficiency. This is a senior leadership role with primary responsibilities in client relations, staff management, proposal development, scope creation/change, project execution, and new business capture for the team’s full book of work. The successful candidate will be able to communicate clear expectations, goals, and vision; manage the performance of direct reports; motivate, coach, and mentor skilled professionals; and appropriately delegate project work. The candidate must be capable of managing collaboration and a positive team culture to achieve successful results. Location: This position is a hybrid work position with the potential for remote work for the right candidate located in Pennsylvania, Ohio, or West Virginia. Relocation assistance may be available for qualified candidates. The Challenge: • Direct multiple design teams simultaneously executing various projects and programs for multiple clients., • Develop a team of engineers by training, coaching, and nurturing Leidos’ engineering talent., • Supervise staff by approving timesheets and running the annual performance review process., • Participate proactively as a member of the leadership team of the Transmission Line Section., • Create responses to RFPs, RFIs, and RFQs from clients for new work, including proposal creation and definition of scope of work., • Possess a growth mindset to foster creative problem solving for our clients’ most complex issues., • Promote continuous improvement to develop streamlined processes and tools that facilitate improvements to departmental technical resources via innovation and automation., • Delegate tasks to staff, forecast and plan their future workload, and run recruiting activities to support aggressive growth goals., • Drive the quality control process for the execution team to ensure the highest level of quality in all deliverables., • Liaise with clients to maximize affinity, facilitate business development growth, and foster long-term relationship building., • Manage portfolio health by leveraging Project Managers to independently drive and monitor scope, schedule, and budget. Accountability for schedule compliance requires high awareness and support from assigned Lead Engineers. What Sets You Apart (Required): • Bachelor’s degree in Civil, preferred, or Mechanical Engineering with eight plus (8+) years of relevant experience in the design of high voltage electric utility transmission systems., • Expertise in PLS-CADD and PLS-POLE., • Engineer In Training (EIT) certification., • Work effectively in a team environment; can also work independently., • Track record of outstanding communication to serve as primary point of contact for existing and perspective clients., • Business acumen with a record of understanding and meeting key project performance metrics., • Working onsite in a Leidos or client office is a possibility; some periodic travel may be required., • Ability and passion to develop staff through mentoring. Favorable If You Have: • Two plus (2+) years of supervising staff., • M.S. degree in Structural Engineering., • Experience with TOWER., • P.E. certification or the ability to achieve P.E Certification in 6 months., • Experience with LPILE or FAD, Mathcad, AutoCAD or MicroStation, and Geographic Information Systems (GIS) is a plus. Why Leidos: At Leidos, we deliver innovative solutions through the efforts of our diverse and talented people who are dedicated to our customers’ success. We empower our teams, contribute to our communities, and operate sustainably. Everything we do is built on a commitment to do the right thing for our customers, our people, and our community. Our Mission, Vision, and Values guide the way we do business. We take care of our employees. Leidos seeks the best and the brightest, and in return, we invest in you, with an eye on your future, through career advancement, growth opportunities, and continuous improvement via mentoring, formal and informal project management training and assistance with obtaining pertinent certifications. We challenge you to help solve some of the world’s toughest problems, and reward you with a welcoming culture that recognizes the importance of a strong work/life balance, as well as competitive compensation and benefits. We believe that diversity and inclusion make us all better and offer the chance to have fun and make a difference. We value and support the well-being and mobility of our employees with competitive benefit packages, complementary e-learning training, work-life flexibility, an exciting External Referral Program, and a diverse, inclusive, and ethical workplace. Our recognition as an industry leader is confirmed by the latest national rankings by Engineering News-Record (ENR) ranking Leidos within the Top 10 T&D Firms, and Top 10 Power Firms. If this sounds like the kind of environment where you can thrive, keep reading! Are you ready to make an impact? Begin your journey of a flourishing and meaningful career; share your resume with us today! PowerDelivery PDSTLINE At Leidos, we don’t want someone who "fits the mold"—we want someone who melts it down and builds something better. This is a role for the restless, the over-caffeinated, the ones who ask, “what’s next?” before the dust settles on “what’s now.” If you’re already scheming step 20 while everyone else is still debating step 2… good. You’ll fit right in. November 3, 2025 For U.S. Positions: While subject to change based on business needs, Leidos reasonably anticipates that this job requisition will remain open for at least 3 days with an anticipated close date of no earlier than 3 days after the original posting date as listed above. Pay Range $89,700.00 - $162,150.00 The Leidos pay range for this job level is a general guideline only and not a guarantee of compensation or salary. Additional factors considered in extending an offer include (but are not limited to) responsibilities of the job, education, experience, knowledge, skills, and abilities, as well as internal equity, alignment with market data, applicable bargaining agreement (if any), or other law. About Leidos Leidos is an industry and technology leader serving government and commercial customers with smarter, more efficient digital and mission innovations. Headquartered in Reston, Virginia, with 47,000 global employees, Leidos reported annual revenues of approximately $16.7 billion for the fiscal year ended January 3, 2025. For more information, visit ___. Pay and Benefits Pay and benefits are fundamental to any career decision. That's why we craft compensation packages that reflect the importance of the work we do for our customers. Employment benefits include competitive compensation, Health and Wellness programs, Income Protection, Paid Leave and Retirement. More details are available at ___. Securing Your Data Beware of fake employment opportunities using Leidos’ name. Leidos will never ask you to provide payment-related information during any part of the employment application process (i.e., ask you for money), nor will Leidos ever advance money as part of the hiring process (i.e., send you a check or money order before doing any work). Further, Leidos will only communicate with you through emails that are generated by the Leidos.com automated system – never from free commercial services (e.g., Gmail, Yahoo, Hotmail) or via WhatsApp, Telegram, etc. If you received an email purporting to be from Leidos that asks for payment-related information or any other personal information (e.g., about you or your previous employer), and you are concerned about its legitimacy, please make us aware immediately by emailing us at ___. If you believe you are the victim of a scam, contact your local law enforcement and report the incident to the ___. Commitment to Non-Descrimination All qualified applicants will receive consideration for employment without regard to sex, race, ethnicity, age, national origin, citizenship, religion, physical or mental disability, medical condition, genetic information, pregnancy, family structure, marital status, ancestry, domestic partner status, sexual orientation, gender identity or expression, veteran or military status, or any other basis prohibited by law. Leidos will also consider for employment qualified applicants with criminal histories consistent with relevant laws.

Job Description A leading community hospital in Queens, NY, is seeking a Chief of Hematology and Oncology to lead a state-of-the-art comprehensive cancer center committed to providing exceptional, patient-centered care. The Chief of Hematology and Oncology will lead a multidisciplinary team of medical oncologists, hematologists, radiation oncologists, and surgeons in delivering high-quality oncologic and hematologic services. The Cancer Center is a Commission on Cancer-designated Community Cancer Program, emphasizing a comprehensive, patient-focused approach to treatment. This role includes clinical, leadership, and research responsibilities, with opportunities to contribute to a well-established and robust clinical research program aimed at advancing cancer and hematologic treatments. This is an exciting opportunity to lead and shape a thriving oncology program in one of New York’s most dynamic healthcare environments. Responsibilities • Provide direct clinical care in hematology and medical oncology, including outpatient and inpatient services., • Lead the strategic direction, integration, and growth of the oncology/hematology service line., • Collaborate with hospital leadership to optimize resources, improve operational efficiency, and develop new patient services., • Participate in key hospital committees and programs, including the Cancer Committee and Multidisciplinary Tumor Board Conference., • Maintain high standards of clinical excellence through close collaboration with physicians, surgeons, and healthcare professionals., • Contribute to medical education, including training residents and medical students. Position Highlights • All faculty hold an academic appointment with opportunities to engage in teaching and mentoring., • Actively contribute to clinical research, advancing innovative cancer treatments and preventative care strategies., • Unionized Position: Supports a healthy work-life balance with robust employee well-being programs., • Diverse & Inclusive Environment: Join a multicultural team speaking over 130 languages, fostering an inclusive and collaborative workplace., • Stable & Collaborative Team: Work within a long-standing, dedicated group across multiple specialties, ensuring seamless coordination of care. Requirements • Medical Degree (MD or DO) from an accredited institution., • New York State Medical License., • Board Certification in Hematology and Medical Oncology., • Minimum 5+ years of clinical and leadership experience in hematology/oncology., • Strong communication, organizational, and leadership skills., • Commitment to team-based, mission-driven patient care., • Visa (J1/H1B) sponsorship is available. Salary: The posted range is not a guarantee. The actual salary will be based on qualifications, experience, and education and could fall outside of this range. Contact us for more information.

🏗️ Project Manager – Ground-Up Construction (NYC) 📍 Location: New York City, NY 💰 Salary: Competitive / DOE 🧱 Experience: 3+ years (Commercial / Core & Shell / Base Building) 🎓 Education: Bachelor’s in Construction Science or equivalent Position Overview We’re seeking an experienced Senior Project Manager to join our team and lead ground-up commercial construction projects across New York City. As a key leader within the General Contracting team, you will manage all phases of project delivery — from preconstruction through closeout — ensuring projects are completed safely, profitably, and to the highest standards of quality. This role requires a proactive leader who thrives in a fast-paced NYC construction environment, can manage multiple stakeholders, and takes ownership of project success from the ground up. Key Responsibilities • Lead all phases of assigned ground-up construction projects, ensuring adherence to scope, budget, and schedule., • Oversee and coordinate subcontractor procurement, contracts, and performance to maintain progress and quality., • Act as the primary point of contact with clients, architects, and consultants, maintaining excellent communication throughout., • Manage all project documentation, cost tracking, and change order processes in line with company standards., • Drive project scheduling, anticipating and resolving delays or conflicts proactively., • Conduct regular on-site visits to ensure safety compliance, quality control, and team coordination., • Review and approve subcontractor invoices, pay applications, and project budgets, ensuring strong financial control., • Lead project closeout, including punch list completion, handover documentation, and final client satisfaction reviews., • Mentor and support Assistant PMs, Project Engineers, and Superintendents to promote professional growth and consistent execution. Qualifications & Requirements • Minimum 3+ years of experience managing commercial ground-up construction projects with a General Contractor., • Bachelor’s degree in Construction Management, Civil Engineering, or a related discipline (or equivalent experience)., • Proven experience delivering NYC-based projects with strong understanding of DOB, permitting, and local regulations., • Proficiency with Procore, MS Project, and Microsoft Office Suite., • Strong leadership, communication, and client management skills., • Demonstrated ability to manage multiple large-scale projects concurrently., • NYC Local Law 196 SST Supervisor Card (62 Hours) required.

Job DescriptionCompany Description The FAENA Movement is one of culture, art and community. The FAENA Culture is steeped in the warmth and traditions of the south combining authentic and attentive hospitality with the world’s finest amenities. We act as a catalyst in making dreams a reality with the collaboration of ideas. Creating carefully curated spaces paired with excellence in service to delight the most sophisticated guests as they are indulged by the FAENA Culture. Following Buenos Aires and Miami Beach, Faena New York, will find its home at 500 West 18th Street, overlooking the High Line in a building designed by Bjarke Ingels Group. This latest opening will be synonymous with sophistication, glamour, breathtaking artwork, and cultural trendsetting. This opening will mark the resurgence of luxury nightlife experiences in New York with dynamic food and beverage venues and programming that will make Faena the ultimate destination for the sophisticated traveler to New York. Job Description The Sommelier is responsible for guiding guests through the wine list, making recommendations, and ensuring wine pairings enhance the dining experience. This role requires expert-level knowledge of wine, a deep understanding of food pairings, and outstanding guest engagement skills. This full-time position has an hourly rate of $20.00 plus tips. DUTIES AND RESPONSIBILITIES * Provide expert wine service and recommendations tailored to guest preferences. * Assist in maintaining and curating the restaurant’s wine inventory. * Educate guests and staff on wine regions, varietals, and pairing techniques. * Conduct wine tastings, trainings, and special pairing events. * Maintain relationships with wine distributors, vendors, and wineries to ensure access to the best selections. * Monitor wine storage conditions and cellar organization. * Ensure compliance with all local and state alcohol service regulations. * Collaborate with chefs and beverage directors to create a dynamic and evolving wine program. Qualifications * Certified Sommelier designation required (Court of Master Sommeliers, WSET Level 3, or equivalent). * Minimum 3-5 years of experience as a Sommelier in a fine dining or luxury hospitality setting. * Proficiency in wine list management, including inventory control and cost analysis. * Strong understanding of classic and modern wine pairing techniques. * Exceptional ability to engage with guests and provide a personalized experience. * Experience with high-profile clientele and VIP guest services preferred. * Familiarity with POS and reservation systems to track wine sales and guest preferences. * Knowledge of spirits, aperitifs, and non-alcoholic beverage pairings is a plus. * Fluency in English required; additional languages, particularly French, Italian, or Spanish, are highly desirable. * Availability to work evenings, weekends, and holidays. SKILLS * Deep knowledge of Old and New World wines, varietals, and regions. * Ability to pair wines with complex dishes and guest preferences. * Strong storytelling skills to enhance the guest wine experience. * Advanced communication and engagement skills. * Meticulous attention to detail in wine service and storage. * Strong multitasking ability in a high-energy, luxury dining setting. * Ability to educate and train service staff on wine knowledge and sales techniques. PHYSICAL DEMANDS AND WORK ENVIRONMENT * Endure various physical movements throughout the work areas * Ability to move safely in uneven terrain or in confined spaces * Remain active, constantly moving, or prolonged periods sitting at a desk and working on a computer throughout work shift or prolonged standing for a period * Medium Work: Exerting up to 40 pounds of force occasionally, and/or 20 pounds of force frequently, and/or up to 10 pounds of constantly moving objects, may occasionally lift and/or move up to 25 pounds. Additional Information All your information will be kept confidential according to EEO guidelines.