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Job Description Position Summary The Office Manager plays a central role in ensuring NHSQ’s office operations, event coordination, and property management functions run smoothly and safely. This position is heavily focused on vendor management, event planning & logistics, compliance, and property oversight. The Office Manager ensures that NHSQ facilities are well-maintained, OSHA-aligned, fully operational, and always representative of a professional and welcoming community-based organization. Key Responsibilities 1. Office Leadership, Vendor & Administrative Management • Serve as the primary point of contact for all office operations., • Manage all vendor relationships (maintenance, IT, cleaning, security, office supplies)., • Monitor service contracts, negotiate renewals, and ensure high-quality, timely service delivery., • Oversee office supplies, procurement, inventory, and equipment maintenance., • Manage reception duties including calls, mail, deliveries, and general inquiries., • Support executive-level tasks such as scheduling, document preparation, and internal meeting coordination. 2. Property Management, Safety & Facility Oversight • Support the upkeep and functionality of the Casita property and other NHSQ spaces., • Coordinate routine maintenance, inspections, and preventative care for HVAC, electrical, plumbing, security, and janitorial operations., • Conduct weekly property inspections and track corrective actions., • Maintain logs for maintenance, facility issues, vendor visits, and repairs., • Assist with property-related projects such as upgrades, renovations, capital improvements, and compliance-based updates., • Grow expertise in property management and participate in training as recommended. 3. OSHA, Compliance, and Risk Management • Maintain organizational compliance with OSHA, FDNY, DOB, DOH, and other local safety standards., • Conduct or coordinate regular safety inspections, fire drills, and emergency preparedness checks., • Maintain records for incident reports, insurance documentation, and facility-related risk assessments., • Ensure staff follow workplace safety protocols and support annual compliance trainings., • Ensure all event spaces meet capacity, safety, and accessibility requirements. 4. Event Space Coordination & Client Relations • Respond to inquiries for event rentals, manage booking calendars, and conduct site tours., • Lead full-cycle event coordination including:, • layout and room setup, • vendor and catering coordination, • contracts and rental documentation, • AV setup and technology needs, • day-of event support and breakdown, • Ensure all spaces are restored to original condition and clients receive excellent customer service., • Maintain inventory of event supplies and track all usage. 5. Technology Coordination • Serve as liaison to IT vendors for equipment troubleshooting, software installations, and system upgrades., • Monitor printers, phones, Wi-Fi, and staff workstations for functionality., • Support onboarding of new hires by coordinating workspace setup and equipment distribution. 6. Administrative Assistant Responsibilities • Maintain an organized filing system for digital and physical documents., • Prepare letters, memos, meeting minutes, and reports as needed., • Assist with scanning, copying, printing, and formatting documents., • Schedule appointments, reserve meeting rooms, and assist with calendar management for staff., • Support data entry, tracking logs, and updating internal spreadsheets., • Coordinate travel arrangements for staff when needed (transportation, lodging, schedules)., • Assist with preparing presentations, agendas, and handouts for meetings and workshops., • Help manage general organizational inboxes and delegate messages to appropriate staff. 7. HR Administrative Support • Assist HR with onboarding tasks (workspace setup, keys, equipment, orientation support)., • Maintain office-related HR records such as equipment assignment logs and seating charts., • Track attendance sheets for office-related components, • Assist with staff trainings, compliance tasks, and distributing HR notices. 8. Finance & Administrative Accounting Support · Process office and facility-related invoices, receipts, and payment requests · Assist with data entry into financial systems and organized financial documentation. · Track petty cash, reimbursements, and procurement logs. · Help prepare vendor packets, W-9s, purchase orders, and contract files. · Collaborate with Finance to reconcile office or property expenses monthly. Qualifications · 3+ years of experience in office management, administrative support, HR/operations, or property/facility coordination. · Experience managing vendors, coordinating events, and supporting compliance and safety standards. · Strong administrative skills: filing, scheduling, documentation, data entry, and communication. · Excellent organizational and customer service skills. · Proficiency in Microsoft Office, Google Workspace, and basic accounting or booking software. · Ability to multitask and manage deadlines in a fast-paced nonprofit environment. · Flexibility to work evenings/weekends for special events. Schedule & Work Conditions · Monday to Friday, 9:00 a.m. – 5:00 p.m; occasional evenings and weekends required for workshops and events · Local travel may be required; occasional out-of-area travel possible Benefits Comprehensive benefits package including Health, Dental, Paid Time Off (PTO), and additional fringe benefits. Company DescriptionNeighborhood Housing Services of Queens CDC, Inc. (NHSQ) is a HUD-certified non-profit counseling agency with over 28 years of experience in providing housing and advisory services to the residents of Queens. Our mission is to preserve and revitalize underserved neighborhoods in Queens by empowering individuals and stabilizing communities. We work collaboratively with government agencies and businesses, guided by the needs of local residents. Our target areas include Community Boards 1 through 4, encompassing neighborhoods such as Long Island City, Astoria, Sunnyside, Woodside, Corona, Elmhurst, East Elmhurst, and Jackson Heights. In 2022, NHSQ made a significant impact by reaching over 8,500 individuals, counseling more than 2,000 clients, and securing approximately $8.6 million in affordable financing for first-time homebuyers. Our comprehensive programs include First-Time Homebuyer education, Homeowner Services, Emergency Home Repairs, Workforce Development, Affordable Housing & Tenant Services, Financial Capability, and Energy Efficiency & Resiliency.Neighborhood Housing Services of Queens CDC, Inc. (NHSQ) is a HUD-certified non-profit\r\ncounseling agency with over 28 years of experience in providing housing and advisory\r\nservices to the residents of Queens. Our mission is to preserve and revitalize underserved\r\nneighborhoods in Queens by empowering individuals and stabilizing communities. We work\r\ncollaboratively with government agencies and businesses, guided by the needs of local\r\nresidents. Our target areas include Community Boards 1 through 4, encompassing\r\nneighborhoods such as Long Island City, Astoria, Sunnyside, Woodside, Corona, Elmhurst,\r\nEast Elmhurst, and Jackson Heights.\r\nIn 2022, NHSQ made a significant impact by reaching over 8,500 individuals, counseling\r\nmore than 2,000 clients, and securing approximately $8.6 million in affordable financing for\r\nfirst-time homebuyers. Our comprehensive programs include First-Time Homebuyer\r\neducation, Homeowner Services, Emergency Home Repairs, Workforce Development,\r\nAffordable Housing & Tenant Services, Financial Capability, and Energy Efficiency &\r\nResiliency.

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Executive Chef or Chef de Cuisine roles. A new hotel opening in New York City is seeking an experienced Executive Chef to lead all culinary operations from the ground up.

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Senior Vice President, Artificial Intelligence Risk At BNY, our culture allows us to run our company better and enables employees’ growth and success. As a leading global financial services company at the heart of the global financial system, we influence nearly 20% of the world’s investible assets. Every day, our teams harness cutting-edge AI and breakthrough technologies to collaborate with clients, driving transformative solutions that redefine industries and uplift communities worldwide. Recognized as a top destination for innovators, BNY is where bold ideas meet advanced technology and exceptional talent. Together, we power the future of finance – and this is what #LifeAtBNY is all about. Join us and be part of something extraordinary. We’re seeking a future team member for the role of Senior Vice President to join our Risk and Compliance Organization team. This role is located in New York City In this role, you’ll make an impact in the following ways: • Sitting within the second line of defense at the intersection of the Operational and Technology Risk functions and will work as part of the broader AI Risk & Compliance Team to support and oversee BNY’s AI Hub and Enterprise AI activity, • Reporting to the Senior Director, AI Risk, you will partner with teams across AI Hub, operations, engineering, legal, risk and compliance to support the development and execution of comprehensive risk management strategies for our artificial intelligence initiatives, • Drive informed risk management decision making and practices for the firm’s artificial intelligence activities by providing insights and transparency into the operational and technology risk profile., • Engage with first line of defense colleagues to identify risk areas, concerns, patterns and trends., • Lead second line of defenses risk identification, assessment, monitoring, and reporting of risks relating to artificial intelligence activities (existing and emergent)., • Provide effective risk management challenge and oversight of artificial intelligence change initiatives, including new or modified products and process changes, ensuring risks are identified, assessed, and mitigated effectively., • Collaborate with senior leadership to integrate risk management into decision-making and business processes., • Ensure compliance with regulatory requirements and internal policies related to operational and technology risk., • Communicate risk insights effectively to executive leadership and stakeholders to support informed risk-taking., • Drive continuous improvement initiatives to simplify risk processes and leverage technology for enhanced risk oversight., • Oversee and review risk incidents and ensure remediation efforts are appropriate to minimize impact and prevent recurrence., • Prepare concise executive-level presentations and reports for governance and regulatory engagements., • Support ongoing education of stakeholders through tailored training on artificial intelligence and risk related matters., • Stay current on market and regulatory developments affecting artificial intelligence and emerging technologies. To be successful in this role, we’re seeking the following: • Bachelor’s Degree in Business, Engineering, Mathematics, Economics or related field is required; graduate degree preferred, • 6-10 years of prior work experience in a global, financial or professional services firm; operational risk and technology risk experience for artificial intelligence / emerging technologies; in first or second line of defense., • Working knowledge of regulatory environment and risk frameworks., • Strong interpersonal skills with ability to influence a diverse set of stakeholders at all levels., • Comfortable managing multiple priorities in a dynamic fast paced work environment., • Excellent organizational skills and attention to detail., • Innovative and solutions-driven problem solver. At BNY, our culture speaks for itself, check out the latest BNY news at: Here’s a few of our recent awards: • America’s Most Innovative Companies, Fortune, 2025, • World’s Most Admired Companies, Fortune 2025, • “Most Just Companies”, Just Capital and CNBC, 2025 Our Benefits and Rewards: BNY offers highly competitive compensation, benefits, and wellbeing programs rooted in a strong culture of excellence and our pay-for-performance philosophy. We provide access to flexible global resources and tools for your life’s journey. Focus on your health, foster your personal resilience, and reach your financial goals as a valued member of our team, along with generous paid leaves, including paid volunteer time, that can support you and your family through moments that matter. BNY is an Equal Employment Opportunity/Affirmative Action Employer - Underrepresented racial and ethnic groups/Females/Individuals with Disabilities/Protected Veterans. BNY assesses market data to ensure a competitive compensation package for our employees. The base salary for this position is expected to be between $102,000 and $200,000 per year at the commencement of employment. However, base salary if hired will be determined on an individualized basis, including as to experience and market location, and is only part of the BNY total compensation package, which, depending on the position, may also include commission earnings, discretionary bonuses, short and long-term incentive packages, and Company-sponsored benefit programs. This position is at-will and the Company reserves the right to modify base salary (as well as any other discretionary payment or compensation) at any time, including for reasons related to individual performance, change in geographic location, Company or individual department/team performance, and market factors.

Senior Vice President, Capital Management Audit At BNY, our culture allows us to run our company better and enables employees’ growth and success. As a leading global financial services company at the heart of the global financial system, we influence nearly 20% of the world’s investible assets. Every day, our teams harness cutting-edge AI and breakthrough technologies to collaborate with clients, driving transformative solutions that redefine industries and uplift communities worldwide. Recognized as a top destination for innovators, BNY is where bold ideas meet advanced technology and exceptional talent. Together, we power the future of finance – and this is what #LifeAtBNY is all about. Join us and be part of something extraordinary. We’re seeking a future team member for the role of Senior Vice President / Auditor in Charge to join our Capital Management Auditing team. This role is located in New York City or Jersey City, NJ In this role, you’ll make an impact in the following ways: • Lead end-to-end audit engagements of CCAR and stress testing processes, from planning and scoping through reporting and follow-up, • Evaluate governance, risk management, and control frameworks supporting capital planning and regulatory submissions (FR Y-14A, SR 15-18 Dodd-Frank Act stress testing), • Assess design and operating effectiveness of key controls around data integrity, model governance, scenario development, capital policy, and capital stress methodologies, • Partner with Model Risk, Finance, and Treasury to test model validation processes, challenge assumptions, and verify regulatory compliance, • Identify control gaps and process inefficiencies; develop actionable recommendations and discuss findings with senior management, • Track remediation efforts, monitor progress against audit issues, and report status to Audit leadership and the Audit Committee, • Stay abreast of evolving regulatory requirements (FED, OCC, Basel III/IV) and guide internal stakeholders on anticipated impacts to capital stress testing, • Promote best practices in risk assessment and audit methodology To be successful in this role, we’re seeking the following: • Master’s degree in Accounting, Finance, Economics, or related discipline; advanced degree strongly preferred, • Certified Public Accountant (CPA), Certified Internal Auditor (CIA), or equivalent professional certification, • Minimum 10 years of audit experience, including significant exposure to capital management, CCAR, or stress testing engagements, • Deep understanding of CCAR submission requirements, FR Y-14A/Q/S reporting, DFAST and Basel regulatory frameworks, • Proven track record leading complex, multi-disciplinary audit projects in a large financial institution, • Strong analytical, problem-solving, and communication skills; ability to influence at senior levels, • Demonstrated leadership with experience managing and developing high-performing teams, • Experience with audit tools (e.g., TeamMate, Galvanize, ACL IDEA) and data analytics platforms, and Demonstrated expertise in Agile audit methodologies and continuous auditing are preferred, • Knowledge of Treasury and capital markets operations and prior exposure to model risk management and validation processes are preferred At BNY, our culture speaks for itself, check out the latest BNY news at: Here’s a few of our recent awards: • America’s Most Innovative Companies, Fortune, 2025, • World’s Most Admired Companies, Fortune 2025, • “Most Just Companies”, Just Capital and CNBC, 2025 Our Benefits and Rewards: BNY offers highly competitive compensation, benefits, and wellbeing programs rooted in a strong culture of excellence and our pay-for-performance philosophy. We provide access to flexible global resources and tools for your life’s journey. Focus on your health, foster your personal resilience, and reach your financial goals as a valued member of our team, along with generous paid leaves, including paid volunteer time, that can support you and your family through moments that matter. BNY is an Equal Employment Opportunity/Affirmative Action Employer - Underrepresented racial and ethnic groups/Females/Individuals with Disabilities/Protected Veterans. BNY assesses market data to ensure a competitive compensation package for our employees. The base salary for this position is expected to be between $102,000 and $200,000 per year at the commencement of employment. However, base salary if hired will be determined on an individualized basis, including as to experience and market location, and is only part of the BNY total compensation package, which, depending on the position, may also include commission earnings, discretionary bonuses, short and long-term incentive packages, and Company-sponsored benefit programs. This position is at-will and the Company reserves the right to modify base salary (as well as any other discretionary payment or compensation) at any time, including for reasons related to individual performance, change in geographic location, Company or individual department/team performance, and market factors.

Job DescriptionSalary: $66,300 - $85,000 per year ABOUT US Rethink Food is a chef-led nonprofit partnering with restaurants to better feed communities. Through strong partnerships with local restaurants and community-based organizations, we work with a responsive, hyperlocal network that provides culturally celebrated, nutritious meals. Since 2017, we've served over 30 million meals and reinvested more than $142 million into local economies. Our work falls into three core areas: • Building the Network: We connect restaurants, community-based organizations, and food donors to deliver meals where theyre needed most., • Setting the Example: Through our Sustainable Community Kitchen, we demonstrate what dignified, community-centered food access can look like., • Advocating for Change: We champion policy and systems change to create a more sustainable, equitable food future for all. ROLE SUMMARY The Sustainable Community Kitchen Sous Chef will lead the culinary operations and logistics at the Rethink Sustainable Community Kitchen, overseeing meal production for the Rethink Neighborhood meals portfolio and other contract work. This role involves managing and developing the culinary team, ensuring the highest food quality and sustainability standards. The ideal candidate will embody Rethinks zero waste/excess production model, demonstrating a deep commitment to sustainability and community support. RESPONSIBILITIES • Work with the Head Chef to develop and curate nutritiously dense and culturally diverse menus that cater to the needs of the communities served., • Oversee receiving for morning deliveries, ensuring quality and proper processing and storage., • Ensure the kitchen and refrigerators remain clean and organized., • Champion Rethinks commitment to zero waste by optimizing ingredient use, reducing food waste, and repurposing excess food creatively., • Utilize Winnow to report on sustainability metrics, striving for continuous improvement in kitchen practices., • Keep a daily log of received, produced, and processed food., • Responsible for the accurate labeling and organization of all production materials for CBOs and events, and for liaising with the logistics team to resolve any issues, • Oversee inventory management, food receiving and sorting of food deliveries: follows DOH and Sustainable Community Kitchen guidelines of food labeling procedures when receiving food products to ensure quality, freshness and consistency., • Supervise and instruct facilities and culinary teams weekly and daily tasks, • Perform other duties as assigned. QUALIFICATIONS • Proven experience in a leadership role within a professional kitchen, preferably in a sustainability-focused environment., • Strong commitment to Rethink Foods mission of reducing food waste and promoting food security., • Excellent culinary skills, with a deep understanding of diverse cuisines and dietary requirements., • Demonstrated ability to manage and develop a diverse team., • Strong communication and interpersonal skills, with the ability to represent Rethink Food in various forums., • Knowledge of food safety regulations and best practices., • Experience with menu development and large scale meal production., • Strong organizational skills, detail-oriented, and able to prioritize tasks and meet deadlines in a fast-paced environment., • Passion for community engagement and advocacy for sustainable food practices., • Familiarity with vendor management and procurement processes., • Ability to work independently and as part of a collaborative team., • Knowledge of food safety regulations and best practices., • Self-motivated individual who takes initiative and is always looking to grow and learn, • Ability to embrace an environment that is rapidly growing and changing to adapt to new business demands, • Must embrace the mission and core values of Rethink Food, • Must be able to stand, bend, stretch, lift, and carry heavy materials up to 50 lbs WHAT YOU BRING TO THE TABLE:Commitment to embodying our values of - Inventiveness:At our core, we are relentlessly curious about solving problems. As our name suggests, were a team of creative thinkers, but were also hands-on doers, challenging norms with humility to find practical solutions that can create lasting change. Vulnerability:Guided by an always be better mindset, we are a team that intentionally reflects on what we are doing well and where we need to improve. We hold ourselves and each other accountable, every day. No blame, no shame we just want to be sure were always doing the right thing. Thoughtfulness:Our vision for a nourished and thriving world starts with nourished and thriving individuals in each of our communities. Our work is centered on the needs of the people that bring our communities to life. We dont pretend to have all of the answers. We are committed to listening and learning in order to identify and scale solutions that ensure stable and reliable access to healthy food for all so each and every community can thrive. Kindness: At Rethink, we show up every day with empathy and compassion and believe everyone should be treated with dignity. Kindness goes a long way we are all about just being kind COMPENSATION The annual salary range for this position is $66,300 - $85,000, depending on experience and education. We also offer a complete benefits package including medical, dental, vision, disability, life insurance, PTO, paid holidays, two weeks per year for an organization-wide office closure to recharge, a retirement plan, and a progressive parental leave plan. HOW TO APPLY While a degree, certification, and work experience are a plus, we recognize that other life and work experiences may also prepare you for this role. Additionally, research has shown that women and people from underrepresented groups may not apply for jobs if they do not meet 100% of the job qualifications. Please know that no candidate has 100% of the listed job qualifications. Therefore, we encourage you to apply for this position if you believe you can complete the responsibilities. Applications will be reviewed on a rolling basis. However, we have an immediate need to fill the position.Please submit your application online.

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 DescriptionMAKE YOUR IMPACT Impact Kitchen is here to impact the lifestyle of New York City! Impact Kitchen is a nutrition focused all day restaurant & cafe serving breakfast, brunch, lunch & dinner. We are 100% free of gluten, refined sugars and seed oils. Make an Impact everyday with smoothies, power bowls, coffee, baked goods and endless other nutrient-dense options. Founded in Toronto in 2015, Impact Kitchen is the brainchild of two incredible innovators: personal trainer and nutrition expert Josh Broun, and M·A·C Cosmetics co-founder Frank Toskan. In addition to our restaurant presence, Impact Kitchen fuels many major league sports teams and top athletes through catering and culinary partnerships. WHAT MAKES IMPACT KITCHEN UNIQUE? Our Values • 96% – The amount of managerial roles we filled through internal success planning last quarter., • 91% – Our average Employee Experience score. SOUS CHEF (Internally referred to as Assistant Culinary Experience Manager) As a Sous Chef at Impact Kitchen, you play a hands-on leadership role in the kitchen, setting the standard for culinary excellence. You are passionate about food quality, consistency, and operational execution — ensuring every dish reflects our values and commitment to guest satisfaction. You work closely with the Culinary Experience Manager to support and lead all aspects of back-of-house operations — from food preparation and cleanliness to compliance and team development. This role is ideal for someone who thrives in a fast-paced environment and leads from the front, setting the tone for the team through direct involvement in day-to-day kitchen activities. This position offers a clear growth path to Culinary Experience Manager and ultimately Restaurant General Manager. COMPENSATION Sous Chefs earn a total compensation between $68,000 - $72,000 per year and enjoy: * Meal stipend * Substantial discount on Impact Kitchen products * Eligibility for health and dental benefits * Paid vacation and sick time * Flexible scheduling to support a balanced lifestyle TEAM & DEPARTMENT As a Sous Chef, you help lead all kitchen operations and support the Culinary Experience Team with a focus on food execution, cleanliness, consistency, and efficiency. You are accountable for delivering high-quality meals while managing food costs, labour, and kitchen systems. You model professionalism and inspire your team to work with purpose, urgency, and pride. This role involves direct leadership of a large portion of our team and serves as the main point of food production for our guests. You’ll work closely with both front-of-house and support teams across multiple levels of the organization. The Sous Chef (Assistant Culinary Experience Manager) reports to the Culinary Experience Manager. CORE RESPONSIBILITIES * Lead the daily execution of food preparation and kitchen operations * Lead by example in all areas of kitchen execution — including prepping, cooking, and expo — to set the standard for quality, urgency, and professionalism * Ensure all food served meets Impact’s quality, presentation, and consistency standards * Maintain a clean, safe, and organized kitchen that meets all health and safety regulations * Manage and oversee prep lists, production schedules, and service flow * Assist with scheduling and labour management to align with sales forecasts and budgets * Coach, train, and develop kitchen staff; promote a culture of accountability and learning * Uphold and reinforce SOPs for food production, inventory, and sanitation * Support recruitment and onboarding of kitchen talent; participate in evaluations and progressive discipline where necessary * Track and report on kitchen KPIs such as food cost, labour cost, and waste * Collaborate with senior leaders and culinary stakeholders on new menu items, recipe development, and production rollouts SKILLS & QUALIFICATIONS * Culinary Degree from a recognized institute or equivalent experience * Minimum 3 years of progressive kitchen management experience * Proven success managing food and labour costs in a high-volume kitchen * Comprehensive knowledge of food production, cost controls, sanitation, and kitchen safety * Strong leadership, communication, and organizational skills * Experience in training and developing culinary staff * Ability to ensure and train on consistency, quality, and plate presentation * Flexible availability including weekends and holidays; willingness to work extended hours when needed * Commissary or multi-location experience considered an asset * Ability to lift over 20 lbs and remain active during long shifts INCLUSIVITY AT IMPACT Impact Kitchen serves a diverse community and is made stronger by a diverse team. We welcome and encourage applications from individuals of all backgrounds, identities, and experiences. As an Equal Opportunity Employer, our hiring decisions are based solely on business needs, experience, and potential. We do not discriminate based on any classification protected by law. We are committed to accessible hiring practices. If you require accommodation during the recruitment process, please indicate this in your application. Both Impact Kitchen and the applicant share the responsibility to communicate and accommodate reasonably. Powered by JazzHR qCF3S3lGPR

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.

Director of Education Program Services – Full-Time Direct Hire | Brooklyn, NY | $95,000–$105,000/year Location: Brooklyn, NY Job Type: Full-Time Direct Hire Schedule: Monday to Friday Pay: $95,000–$105,000 annually Referral Bonus: $500 for qualified referrals (100+ hours worked) Overview A leading New York City organization supporting children with developmental disabilities is seeking a Director of Education Program Services for its Brooklyn location. This leadership role oversees all educational, clinical, and program operations to ensure high-quality services for students and families. The Director guides instructional strategy, supervises staff, monitors compliance, and drives program development across early childhood special education settings. Key Responsibilities Program & Operational Leadership • Direct daily operations across education, clinical, medical, clerical, and facility areas, • Administer personnel processes including hiring, evaluations, and staff development, • Approve classroom placements and curriculum design, • Ensure full regulatory compliance, including DOE, DOH Article 47, and agency standards, • Develop, implement, and monitor program budgets, projections, and required reports, • Oversee the creation and revision of program policies and procedures, • Manage supply purchasing and ensure classrooms have appropriate materials and equipment, • Lead long-range planning, program development, and quality assurance initiatives Staff Supervision & Development • Supervise all direct care and clinical staff, ensuring performance expectations are met, • Conduct observations of classroom practices, environmental safety, and instructional quality, • Provide in-service training, coaching, and ongoing professional development, • Foster a collaborative team culture rooted in best practices for early childhood special education Student & Family Support • Serve as liaison between families, school districts, and the program, • Support IEP planning, progress monitoring, assessments, and transition processes, • Ensure safe, developmentally appropriate environments, including adaptive equipment needs, • Oversee documentation, reporting, and child-specific planning requirements Community & Agency Engagement • Represent the program with outside agencies, districts, and community partners, • Participate on agency-wide committees as a standing member, • Handle public relations and community education for the program Safety & Risk Management • Conduct regular assessments of program areas to maintain safe, healthy environments, • Provide safety training to staff and support emergency preparedness procedures Qualifications • Master’s Degree in Special Education, • At least five years of experience as a Special Education Teacher, • At least four years of experience as a School Administrator, • New York State Permanent Certification in Special Education, • New York State Permanent Certification as a School Administrator and Supervisor, • Strong written, verbal, interpersonal, and organizational skills, • Ability to maintain confidentiality and exercise sound professional judgment, • Proficiency with computer systems, educational software, and email communication, • Knowledge of adaptive equipment commonly used by children with disabilities Apply today to take the next step in your leadership career and support high-quality educational services for children with developmental needs.

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")

Mackenzie Stuart is excited to partner with a leading regional provider of multidisciplinary therapy services in their search for a passionate Clinical Director (Physical Therapy) to join their highly regarded team in the greater New York area. Clinical Director – Physical Therapy (Outpatient)Summary: As Clinical Director, you will oversee the clinical and financial operations of a high-performing outpatient clinic. You’ll champion clinical excellence, cultivate a culture of mentorship and collaboration, and foster relationships with patients, referral sources, and the wider community. Why Join Our Partner? • Well-established, rapidly expanding network of clinics across New York, • Led by clinicians committed to best practice care, innovation, and mentorship, • Supportive culture that invests in people—prioritizing both personal and professional growth, • Collaborative, team-centric work environment with highly trained support staff, • Competitive salary, outstanding benefits, and a track record of internal promotion Compensation & Benefits May Include: • Competitive base salary plus bonus plan, • Comprehensive health, dental, and vision insurance, • Employer-matched 401(k) retirement plan, • Generous PTO & paid holidays, • Flexible schedules to support work-life balance, • Paid parental leave and employee wellness initiatives, • Opportunities for advancement in leadership Education & Experience Requirements • Doctorate or Graduate degree in Physical Therapy (DPT, MPT, MSPT, etc.), • Minimum three (3) years of experience as a licensed Physical Therapist in an outpatient setting, • Valid New York Physical Therapy license (or eligibility), • Demonstrated leadership ability, with a proven track record in clinical settings, • Strong interpersonal, mentoring, and organizational skills Key Responsibilities • Lead a talented multidisciplinary team, coaching and developing staff clinicians and support team members, • Mentor, hire, and evaluate clinic staff, ensuring top standards in patient care and customer service, • Grow the clinic through local marketing and outreach efforts, in partnership with the central sales and marketing teams, • Oversee clinic operations, including scheduling, workflow management, and achievement of key operational metrics, • Develop and implement individualized, evidence-based plans of care tailored to each patient’s needs, • Monitor quality, compliance, and documentation standards, maintaining rigorous adherence to regulatory and billing guidelines, • Build and maintain strong relationships with referring physicians, healthcare partners, and the local community, • Promote ongoing clinical education, performance feedback, and professional growth opportunities for all team members, • Provide direct patient care as appropriate, • Set and achieve both clinic and personal professional goals in support of the organization’s mission Interested in learning more? Full job description and confidential discussion available upon request.

Job Description SUMMARY DESCRIPTION: Arlo Hotels an independent lifestyle hotel is now actively seeking a dynamic Junior Sous Chef. Are you someone whoispassionateaboutpeople,drivenby purpose, andcleverin your approach? If so keep on reading!! Here atArlowe strive to create a sense of awe that leaves those we touch wanting more”….. The Junior Sous Chef supports the Executive Sous Chef while providing day-to-day leadership over the line cooks. This hybrid role combines hands-on culinary execution with supervisory responsibilities, serving as a key link between hourly staff and management. The Junior Sous Chef is expected to uphold high standards, reinforce kitchen discipline, and drive consistency and quality across all stations, including banquet and event execution. RESONSIBILITIES AND AUTHORITIES: PRE-SERVICE * Arrive early to inspect kitchen readiness and station setups. * Support the senior chefs with pre-shift line checks and temperature logs. * Ensure mise en place is complete and up to standard at all stations. * Verify par levels and communicate shortfalls to the senior chefs. * Review prep lists with cooks and ensure timely completion. * Assist in banquet prep, ensuring timelines and specs are met for upcoming events. DURING SERVICE * Actively work a line station as needed and lead by example in speed, accuracy, and cleanliness. * Maintain clear and respectful communication with the kitchen team and leadership. * Conduct real-time quality checks on dishes and garnishes. * Assist the senior chefs with problem-solving and station support as needed. * Support execution of banquet events, ensuring food is prepared and presented according to event specs and timelines. * Coordinate with the banquet captain or FOH manager during service for timing and last-minute changes. POST-SERVICE * Ensure all stations are cleaned, organized, and properly broken down. * Review closing checklists and verify tasks are completed to standard. * Provide feedback to line cooks on performance and reinforce improvement areas. * Assist with prep for the following day based on business volume and banquet schedules. * Participate in post-event breakdown and ensure banquet areas are reset properly. LEADERSHIP & SUPERVISION * Supervise line cooks in the absence or direction of the senior chefs. * Train, coach, and onboard new cooks under the guidance of the senior chefs. * Monitor adherence to recipes, portioning, and plating standards. * Help maintain a respectful, professional kitchen culture rooted in accountability. * Support disciplinary processes when standards are not met, in collaboration with leadership. OPERATIONAL TASKS * Conduct daily cooler and dry storage checks for cleanliness and rotation (FIFO). * Assist with food safety compliance: temperature logs, labeling, and cleanliness. * Monitor station readiness during high-volume periods, banquets, and holidays. * Support inventory counts, ordering prep, and stock rotation as directed. * Review BEOs (Banquet Event Orders) to plan ahead for staffing, prep, and execution. BEHAVIORAL EXPECTATIONS * Maintain a solutions-first, proactive mindset. * Communicate effectively with both leadership and peers. * Stay calm and composed under pressure; model professionalism. * Uphold and enforce all safety and sanitation protocols. * Be punctual, prepared, and in full uniform daily. REQUIREMENTS: * 3+ years of line cook experience in a comparable high-volume kitchen. * Proficiency in every station and deep understanding of kitchen operations. * Food Handler’s Certificate (or equivalent ServSafe certification). * Strong knife skills, equipment knowledge, and organizational habits. * Ability to lift up to 50 lbs and remain on feet for extended periods. SALARY: • $70,000 - $75,000

The Program Manager serves as the primary staff lead for Career Pathways Programs, supporting the implementation, coordination, and continuous improvement of entry pathway programs. Working across departments and in close collaboration with internal and external stakeholders, this role ensures initiatives are aligned, data-informed, and effectively executed. The Program Manager plays a critical role in connecting strategy to day-to-day operations and maintaining cohesion across a range of workforce development efforts. There is a strong onsite presence required. Essential Duties and Responsibilities • Coordinate the implementation of career pathway programs, including internal mobility, union-affiliated pathways, and external partnerships supporting entry into healthcare roles., • Serve as the main point of contact for program partners—including union representatives, department leads, educational institutions, and community organizations—to ensure communication and alignment., • Conduct regular site visits across Mount Sinai Health System locations and partners schools throughout the five boroughs to strengthen relationships and identify opportunities for improvement, • Manage participant placement processes, when appropriate for students, interns, and incumbent staff, collaborating with departments to ensure readiness, onboarding, and a supportive experience., • Oversee the operational aspects of union-sponsored mobility programs, including employee engagement, backfill planning, and documentation requirements., • Maintain systems for tracking participation and outcomes, analyze data to assess impact, and contribute insights to guide program strategy., • Develop and coordinate shared communications and processes to ensure consistency, transparency, and alignment across all programs., • Support the system-wide Pathways Committee, including coordination of meetings, agendas, materials, and follow-up, • Identify gaps and opportunities to expand or improve programming; contribute recommendations to strengthen workforce outcomes, • May perform needs assessment and analyze and study participant, member, and community needs for the basis of program development. Bachelor’s degree or greater preferred, or a combination of applicable experience and education Experience Requirements 3+ years’ experience managing and administrating program activities for assigned area

Job Description As a Sous Chef at Tatte, you will assist overseeing all kitchen operations at your café and are responsible for the success and growth of your kitchen team. Sous Chef may be responsible for the supervision of up to 25 employees including Zone Leaders, Cooks, Prep Cooks and Dishwashers. The individual must possess the ability to engage, inspire, and lead a strong team. A passion for amazing food made from scratch and genuine hospitality are an absolute must at Tatte. A Sous Chef is responsible for the overall kitchen execution in a fast paced, high volume environment in the absence of head chef. Scope of Responsibilities (include but are not limited to): • Oversees production and service according to established guidelines, • Adheres to recipe, portioning, and presentation standards, • Complete all daily management tasks in a timely manner, • Establish a strong understanding of our menu through daily tasting, • Coach kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards, • Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas, • Maintains inventory to stay within established guidelines while assuring that necessary product is available when needed, • Ability and desire to work a flexible schedule based on sales trends and business needs which will include days, nights, weekends and holidays, • Ability to work ten hour-plus shifts, plus ability to stand, squat or walk for extended periods of time, • Minimum of three years of culinary/kitchen management experience in a high-volume foodservice operation, • Comprehensive knowledge of food and proven passion for culinary excellence, • Understand the importance of quality product, visual presentation, efficient production, safety & sanitation, and food cost controls, • Knowledge and proficiency of Tatte’s systems, methods and processes that contribute to great execution, • Excellent communication skills with the ability to communicate professionally and effectively, • Highly organized with strong attention to detail, • Hospitality Education - A.O.S. Degree in Culinary Arts or culinary certificate and required experience, • Proficiency working with Microsoft Office – Word, Excel and Outlook, • Previous experience working with UltiPro Onboarding & Recruiting, Toast - POS System, CrunchTime and Teamworx (highly preferred), • Competitive pay (typically Sous Chef pay ranges from $75-87k+, depending on experience), • Quarterly bonus program, • Paid vacation time Immigration Reimbursement Program (after one year of full-time service) • 401(k) (with a vesting match), • Free EAP employee assistance programs, • Flexible schedule with no late nights, • Health, dental and visual insurance, • Free meals and drinks Please note that Tatte is an E-Verify employer. #chef #souschef #executivechef #chefdecuisine #finedining #kitchenmanager #foodie #scratchcooking #servsafe #headchef #hospitality #leadership #chefjobs #backofhouse #nowhiring #restaurantjobs

Job DescriptionJob Title: Kitchen Manager/Sous ChefLocation: Fort Lee, NJ Job Overview:We are seeking a dedicated and passionate Kitchen Manager/Sous Chef to lead our culinary team in a fast-paced, high-quality dining environment. This role requires a strong leader with excellent culinary skills and a passion for delivering exceptional food experiences. The Kitchen Manager/Sous Chef will oversee kitchen operations, ensuring the preparation of high-quality dishes while maintaining a clean, safe, and efficient kitchen environment. Key Responsibilities: • Supervise and coordinate kitchen staff to ensure smooth daily operations., • Ensure the timely and high-quality preparation and presentation of all menu items., • Oversee inventory management, including ordering, storing, and tracking kitchen supplies and ingredients., • Ensure compliance with food safety, sanitation, and health regulations., • Train, mentor, and develop kitchen staff, promoting teamwork and skill development., • Assist in menu development, including contributing ideas for new dishes and specials., • Manage food cost and portion control to ensure profitability while maintaining quality., • Assist with the preparation and plating of dishes during peak hours., • Oversee kitchen cleanliness, ensuring all kitchen areas meet company standards for sanitation and safety., • Maintain communication with front-of-house staff to ensure seamless service., • Work with the Executive Chef to implement and uphold kitchen policies and procedures., • Handle any kitchen-related issues or concerns, including troubleshooting equipment or food preparation challenges.Qualifications:, • Proven experience as a Sous Chef, Kitchen Manager, or in a similar leadership role in a high-volume kitchen., • Culinary degree or equivalent professional cooking experience preferred., • Strong knowledge of kitchen equipment, food safety standards, and inventory management., • Exceptional leadership, organizational, and communication skills., • Ability to multitask and perform well under pressure in a fast-paced environment., • Creative with a passion for delivering high-quality and innovative dishes., • Ability to motivate and lead a team effectively., • Flexibility to work nights, weekends, and holidays as needed.Benefits:, • Competitive salary, • Health, dental, and vision insurance options, • Paid time off and holidays, • Opportunities for growth and career advancementIf you are an experienced Kitchen Manager/Sous Chef who thrives in a fast-paced, team-oriented environment and is dedicated to delivering exceptional culinary experiences, we would love to hear from you. Apply today to join our team in Fort Lee, NJ.

Job Description The Banquet Chef/Executive Sous Chef supports the Executive Chef in managing and overseeing daily culinary operations to uphold the highest standards for all food prepared and served at City Winery. This role ensures compliance with City Winery’s food culture, quality standards, and regulatory guidelines while maintaining exceptional food freshness, presentation, and taste. As a creative leader with a passion for the culinary arts, the Banquet Chef develops and executes culinary strategies, fosters a culture of trust and respect, and leads by example. Why us? • Competitive pay, • We are a rapidly expanding national entertainment and hospitality company, offering tremendous opportunities for driven and ambitious individuals., • Medical, Dental, Vision Insurance, • nDORFins program designed to promote a healthy and active lifestyle!, • 401K (and yes we match!), • Flexible Savings Accounts,HSA and Dependent Care, Basic Life and AD&D Insurance, • Amazing discounts, 50% OFF all dining/retail wine, • Free Family Meal Overview of Responsibilities General Responsibilities • Collaborate with the Executive Chef to oversee all kitchen production areas across multiple shifts, ensuring smooth coordination, consistent quality, and operational excellence., • Manage and lead kitchen staff by delegating responsibilities, setting deadlines, and maintaining accountability, with a focus on fostering a positive, professional, and efficient work environment., • Uphold City Winery’s philosophy, culture, and commitment to quality food and service across all culinary operations, including restaurant, venue, and event spaces., • Monitor production standards to ensure the highest levels of quality, consistency, and efficiency, while driving productivity and maintaining professionalism., • Train and mentor kitchen staff in food storage, preparation, cooking, garnishing, and presentation techniques to align with City Winery’s standards and expectations., • Ensure proper sanitation, cleanliness, and safety protocols are upheld at all times, including the routine inspection and maintenance of kitchen equipment., • Collaborate with internal teams to plan and execute culinary elements for events, banquets, and restaurant services, supporting the Company’s revenue goals and ensuring an exceptional guest experience. Culinary and Event Management • Lead and coordinate culinary operations across multiple concepts, specializing in event and banquet production while supporting restaurant and venue services., • Oversee the quality, quantity, and consistency of all food production, ensuring it aligns with City Winery’s standards and guest expectations., • Develop and standardize recipes and preparation techniques to maintain high quality and minimize food costs, while exercising portion control and assisting in menu pricing., • Manage food presentation standards, including the creation of visually appealing and functional banquet and event displays., • Partner with event teams to ensure seamless integration of culinary offerings into special events, banquets, and venue services, maximizing revenue potential., • Ensure adherence to health regulations and safety standards across all culinary operations., • Lead the hiring, training, and performance management of kitchen staff, providing ongoing coaching, feedback, and development to build a skilled and motivated team., • Monitor and manage kitchen financials, including food costs, labor costs, and payroll, ensuring alignment with budgetary goals. Administrative and Operational Oversight • Oversee the scheduling, production planning, and inventory management for all shifts and concepts, ensuring smooth daily operations., • Ensure Shift Supervisors and kitchen leaders complete necessary administrative tasks, including scheduling, reporting, and compliance documentation., • Collaborate with leadership and internal teams to evaluate and implement strategies for improving operational efficiency and revenue generation., • Support overall business objectives by aligning kitchen operations with the needs of the restaurant, venue, and events. Minimum Qualifications • Minimum 3 years’ experience in an overall kitchen leadership role in high volume environment and/or equivalent relevant experience, • AOS Culinary School Graduate and/or related training is a plus, • Functional working knowledge of all Health Department, OSHA, and all other related regulations, • Ability to successfully multi-task, delegate, and manage several projects/tasks at once in a high pressure, fast paced environment, • Must have demonstrated decision making and trouble-shooting skills with superior level of attention to detail, • Ability to meet budgets including labor, food and applicable direct operating costs, • Ability to effectively train, develop staff and build team morale, • Ability to work collaboratively and professionally across company levels in achieving overall company and business goals, • Excellent interpersonal skills including verbal and written communication skills, • Excellent time management and organization skills, • Must be fluently literate including ability to read, write and communicate using English language, conduct business related mathematics and analyze data as required., • Must have proficient computer and technological skills, • Must have Serve Safe food handler’s certificate, • Ability to commute and travel to various locations to participate in meetings, training, and any corporate/sponsor events as necessary, • Ability to perform physical requirements of position including standing and walking around for extended periods of time, bending, pushing, pulling, lifting and carrying loads of up to 50 pounds, • Able and willing to work a flexible schedule including nights, weekends and holidays About Us Wine, food, and live entertainment collide at City Winery to create a dynamic and incredibly unique workplace. Since 2008, City Winery has been turning heads across the nation with amazing live performances, delectable cuisine, and award winning, locally produced wines. But there's more to us than that we're a haven for community and creativity, a place where the philosophy of hospitality is more than just a buzzword, but a way of life. City Winery, founded by music industry veteran & visionary Michael Dorf, has established itself as a one-of-a-kind brand providing unforgettable experiences for guests. From world class music venues to sustainably produced wines with ratings of 90+ points, City Winery offers a range of topnotch events & experiences. We are an equal opportunity employer and value diversity at City Winery. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status. Additionally, City Winery participates in the EVerify Program in certain locations, as required by law. We use eVerify to confirm U.S. Employment eligibility.

Job description ABOUT US Founded in 2011, IICOMBINED has launched the global fashion eyewear brand GENTLE MONSTER, followed by the perfume brand TAMBURINS, dessert brand NUDAKE and the headwear brand ATiiSSU. Driven by continuous innovation and challenges, IICOMBINED continues its growth by developing brands that exemplify unparalleled beauty and unpredictable progressions. GENTLE MONSTER is a global fashion eyewear brand that sets eyewear trends worldwide through its unpredictable and innovative advancements. With each annual collection, GENTLE MONSTER unveils distinctive and creative products, delivering brand value through diverse initiatives, including unique spaces and campaigns that embody experimental and sophisticated aesthetics. TAMBURINS is a perfume brand that explores undefined territories of beauty. TAMBURINS merges storytelling inspired by scattered scenes of the world with sophisticated and delicate perfumery techniques to capture the essence of true fragrance. TAMBURINS is a brand dedicated to sensory communication beyond customary experience through content that reinterprets various artistic elements, including objects, paintings, and performances, within a narrative-driven, exhibition-style space. NUDAKE is an F&B brand that redefines dessert culture with its ‘Make New Fantasy’ ethos. It creates novel desserts by integrating elements of fashion and art, transporting consumers to a new fantasy. By experimenting with and creating content that diverges from conventional processes and norms, NUDAKE delivers a message to consumers beyond the F&B experience. ATiiSSU is a distinctive fashion headwear brand that presents timeless innovation through experimental design and its unique aesthetic worldview, changing the concept of category. “Timeless” represents classic details that transcend the passage of time, while “Issue” symbolizes innovative design that traverses the boundaries of fashion, ultimately redefining the fashion headwear category. Nuflaat is a tableware brand that brings bold, unexpected beauty to the dining experience. Blurring the boundaries between fashion objects and functional design, we redefine everything on the table. Through Nuflaat, everyday moments become extraordinary dining scenes—immerse yourself in a dining experience unlike any other. Key Responsibilities: • Deliver exceptional customer service by assisting customers with prescription eyewear, fittings, and adjustments., • Resolve customer concerns and provide tailored solutions to meet their needs., • Consistently achieve personal sales goals while supporting team sales objectives., • Contribute to a positive, team-oriented environment that fosters collaboration over competition., • Lead and motivate team members through coaching, development, and by setting a strong example., • Train staff to be knowledgeable in prescription products and adjustment techniques., • Support store operations and management duties as an Assistant Manager or Sales Supervisor., • Assist the Store Manager with workflow coordination, service standards, and team performance. Requirements: • NY State Ophthalmic Dispenser License – Required for this position, • High School Diploma or equivalent, • Proven management experience, with strong leadership and operational oversight skills, • Strong work ethic and a results-driven mindset, • Ability to organize, prioritize, and manage tasks efficiently in a fast-paced setting, • A team-oriented attitude and willingness to support and collaborate with others, • Flexible availability to work evenings, weekends, and holidays, • Ability to lift up to 40 lbs. as needed for store operations, • High school or equivalent (Required), • Customer service: 3 years (Preferred), • Optical: 2 years (Preferred) Job Type: Full-time Pay: $28.00 - $38.00 per hour Benefits: • Dental insurance, • Health insurance, • Paid time off, • Vision insurance Education: • High school or equivalent (Required) Experience: • Customer service: 3 years (Required), • Optical: 2 years (Required) License/Certification: • New York Education Department Ophthalmic Dispenser License Ability to Commute: • New York, NY 10012

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.

Role Summary The Director of Operations is responsible for leading and scaling the day-to-day operations of a healthcare staffing organization in the United States. This role oversees service delivery, workforce planning, compliance, credentialing, client satisfaction, and operational efficiency across all markets and service lines (e.g., travel, per diem, locum tenens, allied, non-clinical). The Director of Operations is accountable for building and managing high-performing teams, ensuring regulatory compliance, driving margin and fill-rate performance, and delivering a consistent, high-quality experience to both clients and healthcare professionals. Key Responsibilities 1. Operational Leadership & Strategy • Develop and execute the operational strategy to support company growth targets in the US healthcare staffing market., • Translate company goals into clear operational plans, targets, and KPIs for teams., • Design and optimize processes for candidate onboarding, credentialing, placement, assignment management, and extension., • Partner with executive leadership on market expansion, new service lines, and key strategic initiatives. 2. Service Delivery & Client Management • Ensure high service levels to hospitals, health systems, long-term care facilities, and other healthcare clients., • Oversee order intake, job broadcasting, matching, and fulfillment processes to maximize speed-to-fill and quality-of-hire., • Work closely with Sales/Account Management to understand client needs, resolve escalations, and maintain high client satisfaction and retention., • Support the implementation and management of MSP (Managed Service Provider) and VMS (Vendor Management System) relationships and contracts. 3. Workforce Planning & Talent Supply • Manage demand forecasting and workforce planning in partnership with Sales and Recruitment leaders., • Align recruiting capacity and sourcing strategies with client demand by specialty, geography, and shift type., • Oversee candidate lifecycle: sourcing, screening, credentialing, onboarding, compliance, and redeployment., • Implement strategies to increase candidate retention, re-booking, and assignment extensions. 4. Compliance, Quality & Risk Management • Ensure all operations comply with federal, state, and local regulations, as well as client and accreditor requirements (e.g., Joint Commission, CMS, state boards of nursing and medicine)., • Oversee credentialing and compliance processes, including licenses, certifications, background checks, drug screens, immunizations, and health clearances., • Establish and monitor quality standards, incident reporting, and corrective action plans., • Work with legal/compliance to manage contracts, audits, investigations, and risk mitigation. 5. Financial & Performance Management • Own key operational metrics: fill rate, time-to-fill, gross margin, billable hours, assignment completion rate, and overtime/discount controls., • Manage operational budgets, headcount planning, and resource allocation across teams., • Analyze performance data and provide regular reporting to executive leadership., • Identify opportunities to improve profitability through efficiency, automation, process redesign, and vendor negotiation. 6. Technology, Systems & Process Improvement • Oversee effective use of ATS/CRM, VMS platforms, scheduling systems, and back-office tools., • Work with IT/Systems to implement new tools, integrations, and automation to reduce manual effort and errors., • Standardize best practices across branches/teams to ensure scalability and consistency., • Drive a culture of continuous improvement: diagnose bottlenecks, run pilots, and roll out process changes. 7. Leadership & People Management • Lead, mentor, and develop managers and teams across operations functions (e.g., recruitment ops, credentialing, assignment management, compliance, customer support)., • Set clear expectations, goals, and development plans for direct reports and departments., • Build a culture of accountability, collaboration, and high performance., • Support recruiting, hiring, and onboarding of key operational roles.

Provider Engagement and Performance Manager The Provider Engagement and Performance Manager plays a critical role in advancing Network Solutions IPA’s (NSIPA) mission by developing, managing, and supporting a high-performing provider network. This role is responsible for fostering strong provider relationships, driving performance in value-based care contracts, and ensuring provider satisfaction through effective engagement, education, and administrative support. The ideal candidate is proactive, mission-driven, customer-focused, and thrives in a fast-paced healthcare environment. They possess strong communication and analytical skills, a collaborative spirit, and a deep understanding of provider practice operations and value-based care delivery models. Key Responsibilities Provider Engagement, Performance & Relationship Management • Serve as the primary point of contact for a panel of providers within a designated territory., • Represent and promote NSIPA as the preferred IPA through strong provider relationships and superior service., • Conduct regular in-person provider visits (3–4 days/week) and manage follow-up activities on administrative days (1–2 days/week)., • Lead new provider onboarding and orientations, ensuring a smooth introduction to NSIPA's programs, policies, and value-based contracts., • Communicate performance expectations, program updates, and support resources in a clear and timely manner., • Collaborate with providers to implement quality improvement initiatives and care gap closure strategies., • Provide practices with performance reports and actionable insights, including quality metrics, care gap data, and population health dashboards., • Analyze provider performance from a clinical, operational, and financial perspective to identify opportunities for improvement., • Support access to EMRs, assist with medical record requests, and gather provider cooperation for performance initiatives., • Identify opportunities to expand or strengthen NSIPA’s provider network in alignment with strategic goals., • Assist with provider recruitment and engagement strategies in partnership with payers and internal stakeholders., • Develop an in-depth understanding of the unique needs and challenges of NSIPA’s provider network., • Support planning and execution of provider meetings, events, and educational seminars., • Work closely with internal teams across departments (e.g., Quality, Care Coordination, Contracting, IT) to ensure successful implementation of NSIPA initiatives., • Participate in Joint Operating Committee (JOC) meetings and collaborate with payers as needed., • Ensure timely resolution of provider issues, inquiries, or concerns, maintaining a high level of service and satisfaction., • Maintain accurate and up-to-date records of provider contacts, staffing, and key operational information., • Ensure the quality and completeness of documentation, including onboarding packets, orientation materials, and performance reports., • Assist with special projects and organizational initiatives, such as events, chart chases, EMR integration, or population health efforts. Skills & Competencies • Excellent interpersonal and communication skills, with the ability to build trust-based provider relationships., • Strong critical thinking and problem-solving abilities., • Self-motivated, organized, and able to manage competing priorities., • Proficiency in Microsoft Office Suite and other relevant software platforms., • A collaborative, entrepreneurial mindset aligned with NSIPA’s mission and provider-first philosophy. Core Attributes • Mission-driven and customer service-oriented, • Strong sense of ownership and accountability, • Analytical mindset with the ability to interpret data for actionable insights, • Entrepreneurial spirit with a proactive approach to solving problems, • High level of professionalism, integrity, and emotional intelligence Education & Experience • Bachelor’s degree in healthcare administration, public health, business, or a related field (Master’s preferred)., • 3+ years of experience in provider relations, network management, or a similar healthcare-facing role., • Knowledge of value-based care, managed care models, and healthcare provider operations., • Experience working with EMRs, performance reporting tools, and population health platforms is a plus. NSIPA is proud to be an equal opportunity employer and values diversity in our network and workplace.

Job DescriptionLittle Beet Table LBT is a lively and convivial place to gather with friends and eat approachable, delicious and nourishing food and drinks that make you feel good- cared for, energized and happy. At LBT, we believe in making wholesome food that is accessible and crave-able and we truly care for guests with food allergies, diets and intolerances (we are 100% gluten free). LBT is part of Aurify Brands, a high-growth national hospitality group based in NYC with some of the most admired and valued brands in the industry. Job Description – Sous Chef We are looking for seasoned sous chefs who have evening and weekend availability, a strong work ethic, a positive team player mindset and the ability to work well under pressure. Essential Duties and Responsibilities: Maintain a friendly, fast and accurate service (100% guest satisfaction at all times). Help building a high-performance BOH team: lead and develop teammates who are enthusiastically dedicated to delivering the highest level of food quality. Manage the day-to-day operations: Responsible for daily operation of a busy kitchen in collaboration with the Chef de Cuisine Work either as the Expo Chef or as the Garde Manger, Grill, Oven or Saute cook (including prep) depending on the weekly schedule Ensure that the BOH team comply with the Operations Manual, the recipe standards and the menus Maintain an “A” health inspection rating at all times in collaboration with the General Manager Help schedule BOH employees and ensure that all employees are performing and excelling in their positions and duties and that the labor cost budget is met. Control / oversee inventory, manage goods and supplies ordering and food vendors, and ensure that the food cost budget is met. Personal Characteristics: Positivity- “Have fun”, “make it happen” attitude Hospitality- Doing all that can be done for others- and more than in expected. Integrity- Being reliable. Doing the right things always, using sound judgment. Excellence- Doing what needs to be done, as well as it can possibly be done. Being relentless about the details. Skills & Requirements: At least 2 years of related experience required in high volume restaurants Strong knowledge of all back of the house operations including inventory, food safety and sanitation and industry softwares Able to take constructive criticism, learn quickly and constantly improve. Ability to communicate clearly and professionally with colleagues Benefits: Growth potential and the chance to be part of growing dynamic restaurant group. Competitive wages, paid time off, health, dental and vision insurance, dining benefits, commuter benefits, staff meals. Pay Rate: Competitive, based on experience

Join our Bronx, NY Team! Nurse Manager – Perioperative Services (Evening Shift) Salary: $120,000 per year Requirements to Apply • Current and valid RN license in New York State (unencumbered), • Graduate of an accredited School of Nursing, • Bachelor’s degree in Nursing preferred, • Minimum of 3 years of registered nursing experience, including at least 1 year in a leadership or charge nurse role Full-time evening Nurse Manager opportunity in Perioperative Services for a registered nurse seeking to advance from a staff or charge role into nursing leadership. This position supports quality surgical care, patient safety, and clinical excellence in a fast-paced operating room environment. Job Overview The Nurse Manager is responsible for overseeing perioperative nursing operations during the evening shift (3 p.m. to 11 p.m., Monday through Friday). The role includes staff supervision, patient care coordination, quality improvement, and adherence to nursing standards and hospital policies. The Nurse Manager promotes teamwork, patient-centered care, and continuous performance improvement across the surgical team. Key Responsibilities • Plan, direct, and evaluate perioperative nursing care to ensure safe, high-quality outcomes, • Assign and supervise nursing staff according to clinical competence and patient needs, • Lead daily team huddles to promote communication and collaboration, • Implement evidence-based practices to improve patient safety and surgical outcomes, • Support orientation, mentoring, and professional development of nursing staff, • Maintain compliance with all nursing standards, infection control, and regulatory guidelines, • Collaborate with anesthesia, surgery, and support teams to optimize workflow, • Manage supplies, equipment, and staffing resources efficiently, • Participate in performance improvement and quality assurance initiatives, • Act as an administrative resource for nursing services during evening hours Benefits • Competitive salary of $120,000 per year, • Comprehensive medical, dental, and vision insurance, • Paid time off and paid holidays, • Retirement savings plan with employer contribution, • Tuition assistance and continuing education opportunities Other Perks • Monday through Friday evening schedule with no weekends, • Excellent opportunity for professional growth in perioperative nursing leadership, • Supportive and collaborative clinical environment focused on patient safety and quality outcomes Where? Located in the Bronx, NY area, this role offers the opportunity to make a direct impact on surgical services and patient care in a leading regional healthcare setting. Who Are We? The nursing mission is to deliver compassionate, comprehensive, and high-quality patient care while promoting clinical excellence, teamwork, and continuous improvement. The Nurse Manager plays a vital role in shaping perioperative nursing practice and fostering a culture of accountability, respect, and professional growth.

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.

Medical Director Opportunity in Brooklyn, NY Up to $100K Signing Bonus A full-service veterinary hospital in Brooklyn is seeking a dynamic Medical Director to guide clinical operations and elevate the quality of care provided to pets and their families in this vibrant community. The hospital is dedicated to delivering top-tier veterinary care in a welcoming, community-focused environment. Its culture centers around trust, compassion, and a commitment to excellence—for both patients and team members. Brooklyn offers the perfect blend of big-city energy and neighborhood charm. From iconic brownstone-lined streets and renowned dining to thriving arts, music, and cultural scenes, the borough has something for everyone. With easy access to Manhattan, diverse communities, and abundant green spaces like Prospect Park, it’s a fantastic place to live and work. Role Overview: In this Medical Director position, the individual will lead by example in both medical and managerial capacities. Responsibilities include: • Overseeing all clinical and patient care activities, • Mentoring associate veterinarians and support staff, • Driving medical quality and implementing best practices, • Collaborating with leadership to achieve operational goals, • Strengthening the clinic’s reputation through community engagement Qualifications: • DVM or equivalent; licensed to practice in New York, • 3+ years of clinical experience, • Prior leadership or management experience strongly preferred, • Strong communication and leadership abilities, • Passion for mentorship, client education, and continuous improvement Compensation & Benefits: • Competitive salary starting at $180K+ (commensurate with experience) with production, • Signing bonus up to $100K based on experience, • Relocation stipend available, • Comprehensive health, dental, and vision coverage, • 401K with discretionary employer contributions, • Generous PTO and Continuing Education allowance, • Reimbursement for professional memberships and license fees

Veterinary Medical Director - Up to $50K Sign-On Bonus + Relocation Assistance | Co-Ownership Available Job Summary A full-service veterinary hospital in Saugerties, NY is seeking an experienced Medical Director ready to take the next step into practice ownership. This role offers a unique opportunity to co-own a practice (buy-in starting at $20K, up to 49% ownership) with full clinical autonomy and operational support—so you can focus on what matters most: exceptional patient care. The Role: • Lead a clinical team and set medical standards, • Mentor veterinarians and support staff, • Oversee daily operations and client experience, • Collaborate on hiring, budgeting, and scheduling, • Use telehealth tools and client engagement technology Package and Benefits • Sign-On Bonus up to $50,000, • Relocation Assistance, • Flexible Co-Ownership Options (5–49%), • Semi-annual profit distributions, • Support with HR, marketing, finance & training, • Emphasis on preventive care and low-stress handling Requirements: • DVM or equivalent with active state license, • 4–5+ years of clinical experience, • Leadership experience and interest in ownership, • Strong client communication skills, • Business-minded with a collaborative approach, • Fear Free and/or HABRI certification (or interest in obtaining)

(Mon, Tue, Wed, Thu, Fri-8:00 AM - 4:00 PM ) New York City Health + Hospitals NYC H+H is the largest public health care system in the world. We are a network of 11 hospitals, trauma centers, neighborhood health centers, nursing homes, and post-acute care centers. Our health system provides essential services to 1.4 million New Yorkers ever year in more than 70 locations across the city’s five boroughs. Our workforce of more than 42,000 employees are uniquely focused on empowering New Yorkers, without exception, to live the healthiest life possible. Correctional Health Services The New York City jail system is the second largest in the nation. A significant number of individuals in the NYC jail system will receive care on the mental health service. The service strives to provide safe, holistic and evidence-based therapeutic interventions for the diverse range of mental health issues that face the population, from serious mental illness to the natural struggles that accompany incarceration. The service provides some of the most comprehensive and unique treatment modalities in the country, including specialty housing units for individuals with serious mental illness, a 24-hour on-call psychiatric service, robust creative arts programming, clinics in each of the facilities, substance use treatment, medication assisted treatment (MAT), integrated re-entry services that includes alternatives to incarceration, and relationships with multiple training institutions throughout the city. Furthermore, CHS has been engaged in an effort to better identify people with neurodevelopmental/neurocognitive disorders and to utilize psychological testing to connect people to services in the community (e.g., with OPWDD). Summary of position The Senior Psychiatrist is the psychiatric leader of the facility, clinical area, or program and works in close collaboration with the Mental Health Unit Chief, Clinical Supervisors, and Supervising Psychiatrists (if applicable) to ensure that safe, holistic and evidence-based therapeutic interventions are provided for the individuals incarcerated in the New York City jail system. North Infirmary Command (NIC), West Facility (WF), and the Contagious Disease Unit (CDU) are the jail facilities that house a significant number of incarcerated individuals with advanced age, complex medical problems, disabilities, and/or enhanced nursing needs. The Senior CL Psychiatrist working in this facility will lead the team in diagnostic review, treatment planning, and interdisciplinary case conferencing with medical, nursing, and social work for individuals housed in this facility with comorbid mental illness, including direct patient care as well as supervision of other psychiatric providers. The Senior CL Psychiatrist will also consult on the care of medically complex patients in other jail facilities. Experience working in correctional settings is not required, however the ability to work closely and effectively with multiple other disciplines, including security staff, is critical. Responsibilities Include: • Diagnostic review, treatment planning, and interdisciplinary case conferencing with medical, nursing, and social work for elderly and medically complex patients with comorbid mental illness., • Directly treat and oversee the psychiatric care of additional patients housed in NIC/WF/CDU, • Direct patients to the appropriate level of mental health care, within the facility or in the hospital as needed., • Close communication with psychiatric and medical providers at Bellevue Hospital to ensure continuity of care as patients transition between the two facilities., • Ensure the highest possible quality of mental health care both in the facility and in collaboration with the other jail facilities in the system. This includes active participation in quality improvement, staff and patient safety initiatives, treatment supervision, and personnel mentorship and management., • In coordination with the facility-specific Mental Health Unit Chief and/or Senior Clinical Supervisor, design, implementation, ongoing review, and monitoring of relevant clinical facility-specific procedures, policies and operating manuals, • Direct clinical individual and group supervision of the relevant psychiatric prescribing staff, including psychiatrists, psychiatric nurse practitioners, and psychiatric physician assistants. This supervision must include both in vivo reviews of clinical skills as well as chart review., • Close collaboration, including regularly scheduled meetings, with other relevant disciplines within the mental health, medical, nursing and operations departments, as well as the Department of Correction, • Ensure that medication renewals are completed in a timely manner, • Educate clinical staff about new developments regarding best practices in all aspects of psychiatric care, with specific attention to the challenges and issues facing a jail setting (e.g., influence of legal case, dual loyalty, medication diversion), • Ensure compliance with all regulatory standards, • In collaboration with the Mental Health Unit Chief, oversee the orientation of new staff to the facility or program, • Conduct regular and multi-disciplinary case conferences, • Report on an as-needed basis to the CHS Morbidity and Mortality review committee., • Work in collaboration with the Mental Health Unit Chief to manage clinical schedules, vacation requests, CME activities and other relevant activities as they pertain to psychiatric staffing and education, • Participate in policy revision and creation, and practice guideline creations, related to psychiatric care, including input into the psychiatric medication formulary, • Lead at least bi-weekly interdisciplinary mental health staff meetings in coordination with the Mental Health Unit Chief and Clinical Supervisor., • Personnel management of clinical staff, including setting quality standards, establishing effective recruitment and retention strategies, and managing workforce complaints, • At least 50% of time devoted to direct clinical care, which may include direct supervision of psychiatric trainees., • On-call responsibilities for 2 weeks at a time, one to times/year, for off-hours issues that require high level clinical intervention, • Other duties at the discretion of the Medical Director of Mental Health or the Chief of Service. Department Preferences: • Excellent diagnostic and treatment skills with particular attention to issues of psychopharmacology, safe administration of medication in a variety of settings, medical complications of mental illness and therapeutic resistance, • Excellent interpersonal communication skills and ability to work collaboratively with other disciplines, including DOC staff, • Strong leadership skills with ability to identify staff needs and provide mentorship and education to suit those needs, • Advanced knowledge of psychopharmacology in elderly and medically complex patients, • Experience working with medically ill psychiatric patients, • Buprenorphine waiver training highly encouraged but not required Qualification Requirements: Education • M.D. or D.O. degree with active NY State license in good standing, • Completion of a 4-year psychiatric residency training program, • At least two years of post-residency experience working with individuals with mental illness in a criminal justice setting (jail, prison, probation and/or parole) or public health community setting, • At least one year of post-residency experience in a supervisory role in psychiatry, • At least one year of post-residency experience working with individuals with serious mental illness, • An equivalent and satisfactory combination of education and experience may be considered.

Job Description The Sous Chef is both a craftsman and a leader — guiding the team through every service with focus, consistency, and care. From perfecting the sear on a butcher’s cut to maintaining the flow of a modern, fully electric kitchen, you set the tone for excellence and pride in every detail. KEY RESPONSIBILITIES: • Support the Chef de Cuisine in all aspects of back-of-house operations, including production, preparation, and service execution., • Lead by example on the line — maintaining calm, focus, and precision during high-volume service., • Uphold and enforce culinary standards for consistency, taste, presentation, and timing., • Train, mentor, and motivate kitchen team members to achieve mastery in their craft., • Ensure compliance with all health and safety regulations, maintaining the highest standards of sanitation and organization., • Assist in ordering, inventory control, and maintain cost efficiency without compromising quality., • Minimum 3–5 years of progressive kitchen experience, including 2+ years in a leadership or Sous Chef role within a high-end casual or fine dining restaurant., • Proven expertise in steak preparation, butchery, and classic cooking techniques., • Strong leadership presence with the ability to train, inspire, and hold a team accountable., • Excellent communication and organizational skills., • Ability to stand for extended periods and lift 50 pounds or more., • Paid Time Off, • 401(k) Plan $70,000 - $75,000 WHY WORK WITH US? Join Tallow Steakhouse as we open our doors inside Shaver Food Hall, a vibrant 35,000-square-foot culinary destination in Midtown Manhattan. Here, you’ll be part of an opening team dedicated to precision, creativity, and genuine craftsmanship. At Tallow, every member of the kitchen is considered an artist — from the butcher to the line cook — working together to create something extraordinary. You’ll have the opportunity to shape the standards, culture, and culinary identity of a brand-new concept built on timeless technique and heartfelt hospitality. This is more than a kitchen — it’s Our House. 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 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 Position Title: Chef de Cuisine Salary: $110,000 - $120,000 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 We are seeking a talented and accomplished Chef de Cuisine to join the culinary leadership team at Marcel, the new cultural destination from Roman and Williams in partnership with Sotheby’s, located in the iconic Breuer building on Madison Avenue. Marcel is more than a restaurant—it is a multi-faceted experience with multiple outlets. Together, these outlets form a destination where cuisine, design, art, and hospitality converge. Working in close collaboration with Chef Partner Marie-Aude Rose and the Executive Chef, the Chef de Cuisine will lead day-to-day kitchen operations with a focus on excellence, precision, and creativity. The ideal candidate will bring strong technical skill and leadership, balancing classic French techniques with modern sensibility. This is a hands-on, knife-in-hand role, leading from the line and inspiring the team through mentorship and example. What you’ll do: * Oversee all kitchen operations and service execution across Marcel’s mulitple outlets. * Lead the culinary team with a focus on consistency, quality, and refinement in every dish * Collaborate with Chef Marie-Aude Rose and the Executive Chef on menu development, seasonal updates, and creative programming * Train, mentor, and develop the back-of-house team to uphold Marcel’s culinary and service standards * Maintain rigorous systems for prep, production, and service flow, ensuring precision and efficiency * Oversee inventory, purchasing, and cost controls while protecting product integrity * Lead by example during service, ensuring timing, presentation, and guest satisfaction meet exacting standards * Partner with Roman and Williams Guild and Sotheby’s teams to integrate culinary storytelling into the larger cultural experience * Enforce all food safety, sanitation, and ServSafe standards with consistency and discipline What we’re looking for: * 5+ years of progressive culinary leadership in fine dining or luxury hospitality, including experience as a Sous Chef or Chef de Cuisine * Mastery of French cuisine and techniques with a refined, modern approach to menu creation * Proven success in leading a high-volume kitchen while maintaining precision and artistry * Strong leadership and mentoring skills, with the ability to build a cohesive, motivated team * Excellent organizational and communication skills, with a collaborative, solution-oriented mindset * Financial acumen in food cost management, purchasing, and forecasting * Culinary degree or equivalent professional background * ServSafe and/or HACCP certification preferred * A passion for elevated hospitality, craftsmanship, and the seamless fusion of cuisine, culture, and design This is a rare opportunity to help define the culinary identity of one of New York’s most anticipated openings. As Chef de Cuisine at Marcel, you will play a vital role in bringing to life a destination where refined French cooking, old-school hospitality, and modern artistry coexist in perfect harmony. 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 or copy/paste the link below for paid time off benefits information. Req ID: 1488505 Restaurant Associates Michael Abbey [[req_classification]]

About NYC Health + Hospitals NYC Health + Hospitals is the largest public health care system in the nation. We are a network of 11 hospitals, trauma centers, neighborhood health centers, nursing homes, post-acute care centers, and correctional health services. We are a home care agency and a health plan, MetroPlus. Our health system provides essential services to 1.4 million New Yorkers every year in more than 70 locations across the city's five boroughs. Our diverse workforce of more than 42,000 employees are uniquely focused on empowering New Yorkers. NYC Health + Hospitals/Correctional Health Services is one of the nation’s leading correctional health care systems in quality of and innovations to care, and access from pre-arraignment through compassionate release. In-jail services include medical, nursing, mental health, substance use treatment, social work, dental and vision care, discharge planning, and reentry support. In addition to providing direct patient care in the jails, CHS leverages the resources of the nation’s largest municipal health care system to help discharged patients successfully return to their communities. CHS is also a pivotal partner in New York City’s criminal justice reform efforts. Work Shifts Time: 8a-4p Days: Mon-Fri Facility: Various Locations on Rikers Island Duties & Responsibilities NYC H+H is the largest public health care system in the world. We are a network of 11 hospitals, trauma centers, neighborhood health centers, nursing homes, and post-acute care centers. Our health system provides essential services to 1.4 million New Yorkers ever year in more than 70 locations across the city’s five boroughs. Our workforce of more than 42,000 employees are uniquely focused on empowering New Yorkers, without exception, to live the healthiest life possible. Correctional Health Services The New York City jail system is the second largest in the nation. A significant number of individuals in the NYC jail system will receive care on the mental health service. The service strives to provide safe, holistic and evidence-based therapeutic interventions for the diverse range of mental health issues that face the population, from serious mental illness to the natural struggles that accompany incarceration. The service provides some of the most comprehensive and unique treatment modalities in the country, including specialty housing units for individuals with serious mental illness, a 24-hour on-call psychiatric service, robust creative arts programming, clinics in each of the facilities, substance use treatment, medication assisted treatment (MAT), integrated re-entry services that includes alternatives to incarceration, and relationships with multiple training institutions throughout the city. Furthermore, CHS has been engaged in an effort to better identify people with neurodevelopmental/neurocognitive disorders and to utilize psychological testing to connect people to services in the community (e.g., with OPWDD). Summary of position The Supervising Psychiatrist is a psychiatric leader of a facility, clinical area, or program and works in close collaboration with the Mental Health Unit Chief, Clinical Supervisors, and Senior Psychiatrist (if applicable) to ensure that safe, holistic, and evidence-based psychiatric care is provided to incarcerated patients with varying levels of mental health needs. A team-based approach to care is critical; one that incorporates all relevant mental health and medical disciplines as well as security staff. A major component of this position will be training, recruiting and retaining high quality staff and providing strong leadership and mentorship for existing staff. Responsibilities Include (depending on location): • Ensure the highest possible quality of mental health care both in the facility and in collaboration with the other jail facilities in the system. This includes active participation in quality improvement, staff and patient safety initiatives, treatment supervision, and personnel mentorship and management., • In coordination with the facility-specific Mental Health Unit Chief, design, implementation, ongoing review, and monitoring of relevant clinical facility-specific procedures, policies and operating manuals, • Direct clinical individual and group supervision of the relevant psychiatric prescribing staff, including psychiatrists, psychiatric nurse practitioners, and psychiatric physician assistants. This supervision must include both in vivo reviews of clinical skills as well as chart review., • Close collaboration, including regularly scheduled meetings, with other relevant disciplines within the mental health, medical, nursing and operations departments, as well as the Department of Correction, • Ensure that medication renewals are completed in a timely manner, • Educate clinical staff about new developments regarding best practices in all aspects of psychiatric care, with specific attention to the challenges and issues facing a jail setting (e.g., influence of legal case, dual loyalty, medication diversion), • Ensure compliance with all regulatory standards, • In collaboration with the Mental Health Unit Chief, oversee the orientation of new staff to the facility or program, • Conduct regular and multi-disciplinary case conferences, • Report on an as-needed basis to the CHS Morbidity and Mortality review committee., • Work in collaboration with the Mental Health Unit Chief to manage clinical schedules, vacation requests, CME activities and other relevant activities as they pertain to psychiatric staffing and education, • Participate in policy revision and creation, and practice guideline creations, related to psychiatric care, including input into the psychiatric medication formulary, • Lead at least monthly interdisciplinary mental health staff meetings in coordination with the Mental Health Unit Chief, Clinical Supervisor and Senior Psychiatrist (if applicable)., • Personnel management of clinical staff, including setting quality standards, establishing effective recruitment and retention strategies, and managing workforce complaints, • At least 75% of time devoted to direct clinical care, which may include direct supervision of psychiatric trainees. For smaller facilities or programs with less supervisory need, more direct patient care will be expected, • On-call responsibilities for two weeks at a time, one to times/year, for off-hours issues that require high level clinical intervention 1.Master's degree from an accredited college or university in Healthcare Administration, Health Care Planning, Business Administration, Public Administration or a related discipline; and seven (7) years of progressively responsible experience in health and medical service administration, public administration, personnel and labor relations, finance or appropriate functional discipline with an emphasis on planning, liaison and inter-organizational relationships, or related administrative or managerial functions; or 2.Bachelor’s degree from an accredited college or university in disciplines, as listed in “1” above; and eight(8)years of progressively responsible experience in areas, as listed in “1”; or 3.Satisfactory equivalent combination of education, training and/or experience. However, all candidates must have a minimum of a Bachelor’s degree in disciplines, as listed in “1” above. Department Preferences • Excellent diagnostic and treatment skills with particular attention to issues of psychopharmacology, safe administration of medication in a variety of settings, medical complications of mental illness and therapeutic resistance, • Excellent interpersonal communication skills and ability to work collaboratively with other disciplines, including DOC staff, • Strong leadership skills with ability to identify staff needs and provide mentorship and education to suit those needs, • Buprenorphine waiver training highly encouraged but not required Department Preferences Cont.: • Graduation from a medical school approved by the Council on Medical Education and Hospitals of the American Medical Association., • Completion of an acceptable internship in an approved hospital., • A license to practice medicine in the State of New York., • Certification by American Board in field of specialization or a faculty appointment of Associate Professor or higher in a medical school recognized by the American Medical Association. NYC Health and Hospitals offers a competitive benefits package that includes: • Comprehensive Health Benefits for employees hired to work 20+ hrs. per week, • Retirement Savings and Pension Plans, • Paid Holidays and Vacation in accordance with employees' Collectively bargained contracts, • Loan Forgiveness Programs for eligible employees, • College tuition discounts and professional development opportunities, • College Savings Program, • Union Benefits for eligible titles, • Multiple employee discounts programs, • Commuter Benefits Programs

PURPOSE: The Director of Family Support Services has overall, primary responsibility for the day-to-day provision of services and program operations of the Family Support Services programs which include Home Community Based Waiver Services such as: Day Habilitation without Walls, Family Support Services Reimbursement, Respite and Community Habilitation. The Mishkon Family Support Services programs provides individuals with intellectual and developmental disabilities (I/DD) with structured, meaningful activities/ resources that promote personal growth, social interaction, and community involvement. The program enhances the quality of life for participants by helping them develop essential life skills, fostering independence, and encouraging active participation in their communities. The program maintains and provides individuals with an experience and standards in keeping with their Orthodox Jewish identity. POSITION OVERVIEW: The Family Support Services Director at Mishkon oversees the day-to-day operations of the Family Support Services programs. This includes developing and coordinating HCBS services, ensuring compliance with OPWDD regulations, and promoting person-centered planning and community integration. Using the Person-Centered Planning approach, the Family Support Services Director develops and coordinates activities and resources for individuals both on and off site in order to provide an enriching person-centered environment connected to each individual’s life plan goals. The Family Support Services Director hires, supervises and professionally grows Family Support Services staff, and liaises with clients, advocates, and other service providers on an ongoing basis for continuity of support. They conduct outreach, maintain census, oversee scheduling, ensure timely and proper billing and documentation, and are responsible for other administrative duties. KEY ESSENTIAL FUNCTIONS: Program Development and Service Provision: • Develop a meaningful curriculum for each client and group on a weekly basis to enhance current functioning and satisfaction as part of the wider community, • Liaise with clients, advocates, and other service providers for continuity of support, • Ensure that programming occurs, per regulatory standards, a majority of time in the community Compliance and Oversight: • Ensure that programming occurs per regulatory standards, primarily in the community., • Review and approve OPWDD daily and monthly summary documentation completed by the Family Support Services staff for quality, accuracy and consistency., • Verify the accuracy of individualized service plans and protective oversight needs, • Develop and write the Habilitation Plans and Checklist that details client goals and documents progress., • Ensure timely reporting and follow up to incidents, • Ensure compliance with internal and external policies, procedures and regulations Staff Management: • Hire and supervise Family Support Services staff, known as the Habilitation Support Professionals (HSP), • Provide support to the HSP through training, instructing and mentoring., • Facilitate regular, consistent communication with staff, facilitating team meetings, • Coordinate training sessions for Habilitation staff, focusing on person-centered approaches and strategies, • Evaluate each HSP competency in the service environment, identifying strengths and areas for professional development, and assisting with skills development and performance improvement Community Integration and Collaboration: • Collaborate with the interdisciplinary team to develop quality supports for each individual, • Host program meetings to develop plans with the individual, their advocates, and the residential interdisciplinary team, • Build relationships with local businesses, community organizations, and other service providers to create opportunities for clients. Billing and Administration: • Submit billing to the Fiscal department on a timely basis, • Maintain census, • Ensure the facility is equipped to handle emergencies and crises. Develop and implement emergency preparedness plan, • Follows all requirements to maintain Mishkon Day Hab as an Orthodox program, • Provide outreach in the community to expand the Day Habilitation program, • Participate in and lead performance improvement projects, • Other duties as assigned. CORE COMPETENCIES: • Demonstrated success working with the I/DD population, • Knowledge of Orthodox Jewish cultural, practices and heritage, or an interest in and commitment to becoming proficient in this area, • Strong leadership skills, with the ability to inspire and motivate a diverse team, • Strong management skills, with the ability to utilize data, implement standard work and systems, and continuously improve performance, • Excellent communication and interpersonal skills to effectively interact with residents, families, staff, colleagues and external stakeholders, • Commitment to providing high-quality and safe care and services with a person-centered approach, • Solution-focused and exhibits enthusiasm and creativity when presented with challenges EDUCATIONAL / TRAINING REQUIRED: • Master’s degree in human services, social work or psychology. EXPERIENCE REQUIRED: • At least 4 years working with individuals with intellectual/developmental disabilities, • At least 2 years of supervisory experience COMPUTER SKILLS REQUIRED (List the computer skills needed): • Must be able to navigate Microsoft Office programs in addition to an Electronic Health Record and other computer programs as required. VISUAL AND MANUAL DEXIERITY: • The candidate must be able to review treatment plans and document daily logs. The candidate must be able to have the dexterity to pick up small items to work with clients on a variety of activities. WORK ENVIRONMENT / PHYSICAL EFFORT: • The position requires the ability to travel in the community with individuals, involving walking and navigating stairs, and movement to respond to crises and emergencies, including helping individual evacuate, • The position may entail lifting clients using a mechanical device, or lifting 50lbs, positioning of client, pushing client in wheelchair, and transferring client physically where prescribed, • Regularly required to sit for part of the day

Consulting Manager, ACBS Technical Lead Location: Pittsburgh, PA (preferred) or remote. USA ABOUT US Cognizant is one of the world's leading professional services companies, transforming clients' business, operating, and technology models for the digital era. Our unique industry-based, consultative approach helps clients envision, build, and run more innovative and efficient businesses. Learn how Cognizant helps clients lead with digital at ___. COGNIZANT CONSULTING Within Cognizant is Cognizant Consulting, a global consulting organization delivering strategic and domain consulting through industry and technology expertise. With over 6,000 consultants worldwide, Cognizant offers high-value consulting services that improve business performance and operational productivity, lower operational expenses and enhance overall performance. Clients draw upon our deep industry expertise, program and change management capabilities, and analytical objectivity to help improve business productivity, drive technology-enabled business transformation and increase shareholder value. We provide several Business/IT Consulting Services including Business Strategy, IT Strategy & Roadmap Development, Process Re-Engineering & Transformation, Enterprise Architecture & Technology Selection, and Domain Solutions. The Cognizant Consulting team is a high-performing organization continually expanding our client base and increasingly recommended by analysts such as Forrester and Gartner. And we are growing! The Role We are looking for Consulting Managers, Technical Lead who can deliver within Cognizant’s Five Pillars of Consulting Excellence: 1) Project Execution, 2) Expertise, 3) Business Development, 4) Practice Development, & 5) People Development. As a Consulting Manager, this means partnering with clients and project stakeholders, colleagues to clarify requirements and support delivery of effective solutions; applying technical and domain expertise to solve core client business challenges or inefficiencies; developing and strengthening domain knowledge and maintaining an accurate understanding of Cognizant’s industry propositions and consulting capabilities; supporting business development activities of senior leaders; contributing to the development of practice initiatives or new service offerings (e.g., Strategic Control Points, development of consulting assets); and being an inspiring colleague, promoting team motivation, partnership, and ownership for projects. In addition to enabling consulting excellence through the Five Pillars of Consulting, the specific requirements for this position are below. Our solutions are in demand and we’re passionate about making a difference. If you have experience with the above, are a selfless leader, and are committed to client-facing environment; if you want to grow your career with a team that wants to build something great together, we want to hear from you! Apply now! Summary We are seeking a seasoned FIS ACBS Technical Lead with strong expertise in Lansa and IBM AS400 (iSeries) platforms to support Change the Bank (CTB) initiatives for Commercial and Institutional Banking (C&IB) operations. The role focuses on driving system enhancements, modernization, and integration efforts across the ACBS ecosystem while ensuring platform stability and scalability. Responsibilities * Lead the design, development, and implementation of ACBS enhancements, upgrades, and interface integrations. * Translate business and functional requirements into scalable technical solutions across ACBS modules. * Develop, maintain, and optimize Lansa and RPGLE programs supporting new business capabilities. * Oversee integration with enterprise systems via MQ and API services. * Partner with product and infrastructure teams to plan and execute ACBS version upgrades, patch deployments, and regression testing. * Contribute to cloud transition initiatives (e.g., IBM cloud) and support data migration and connectivity re-establishment. * Mentor offshore development teams, perform technical reviews, and ensure adherence to best practices and quality standards. Required skills and experience: * 8–12 years of experience in IT with 5+ years in FIS ACBS application development and enhancement. * Hands-on experience in Lansa, RPGLE and SQL on AS400/iSeries platform. * Strong understanding of ACBS technical architecture, data model, and batch processes. * Proven experience in CTB delivery – new feature development, release management, and environment coordination. * Exposure to ACBS upgrades, API enablement, and automation initiatives. * Excellent analytical, problem-solving, and stakeholder engagement skills. Work Authorization: Must be legally authorized to work in Canada without the need for employer sponsorship, now or at any time in the future. Benefits: Cognizant offers the following benefits for this position, subject to applicable eligibility requirements: * Medical/Dental/Vision/Life Insurance * Paid holidays plus Paid Time Off * 401(k) plan and contributions * Long-term/Short-term Disability * Paid Parental Leave * Employee Stock Purchase Plan Disclaimer: The salary, other compensation, and benefits information is accurate as of the date of this posting. Cognizant reserves the right to modify this information at any time, subject to applicable law.

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