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Job Description Job Title: Line Cook Reports To: Chef Roberta’s is looking for line cooks to join our Roberta’s team! Roberta’s New York City, which opened in 2008, helped pave the way for the boroughs’ food scene offering Neapolitan style wood-fired pizzas, artfully crafted cocktails and a diverse natural wine program. Roberta’s is actively expanding and is looking for talented people to join the family and grow with us. With a variety of stations to learn, there is a lot of opportunity to grow within our kitchen. Stations include pasta, wood fired pizza oven, expo, and more. We focus on working with high quality products.. We enjoy working with others who are just as passionate and dedicated about a career in the food service industry as we are. No bad vibes! Experience is required, but a positive attitude is more important. RESPONSIBILITIES: Possess a deep sense of urgency Work in a highly organized manner Exceptional eye for detail Handle, store and rotate all products properly Close the kitchen properly per closing checklist and assist others in closing the kitchen. QUALIFICATIONS: High school diploma or equivalent. A minimum of 1 years of cooking experience Brunch cooking experience Must be able to communicate clearly with managers, kitchen and dining room personnel. Food Handlers permit Must be able to stand for at least 8 hours and lift at least 50 pounds Must be available to work holidays, nights and weekends

Job Description Job Title: Line Cook Reports To: Chef Roberta’s is looking for line cooks to join our Roberta’s team! Roberta’s New York City, which opened in 2008, helped pave the way for the boroughs’ food scene offering Neapolitan style wood-fired pizzas, artfully crafted cocktails and a diverse natural wine program. Roberta’s is actively expanding and is looking for talented people to join the family and grow with us. With a variety of stations to learn, there is a lot of opportunity to grow within our kitchen. Stations include pasta, wood fired pizza oven, expo, and more. We focus on working with high quality products.. We enjoy working with others who are just as passionate and dedicated about a career in the food service industry as we are. No bad vibes! Experience is required, but a positive attitude is more important. RESPONSIBILITIES: Possess a deep sense of urgency Work in a highly organized manner Exceptional eye for detail Handle, store and rotate all products properly Close the kitchen properly per closing checklist and assist others in closing the kitchen. QUALIFICATIONS: High school diploma or equivalent. A minimum of 1 years of cooking experience Brunch cooking experience Must be able to communicate clearly with managers, kitchen and dining room personnel. Food Handlers permit Must be able to stand for at least 8 hours and lift at least 50 pounds Must be available to work holidays, nights and weekends

Job Description CUT New York by Wolfgang Puck Morning Availability Required CUT New York by Wolfgang Puck is a modern interpretation of the classic American steakhouse, where exceptional ingredients, precision technique, and thoughtful hospitality come together in the heart of Manhattan. As a flagship concept of the Wolfgang Puck Fine Dining Group, CUT offers more than a job—it provides the opportunity to build a career within a chef-driven environment that values craft, discipline, mentorship, and continuous growth. We are seeking a skilled and reliable AM Line Cook who thrives in a structured, high-standard kitchen environment and is available to work morning shifts. This role plays a critical part in daily preparation, production, and service readiness. What We Offer Competitive pay and comprehensive benefits package Medical, Dental, and Vision Insurance 401(k) with Company Match Paid Time Off (PTO) Life and Disability Insurance Employee Dining Discounts Pre-Tax Flexible Spending Account Career advancement within the Wolfgang Puck Fine Dining Group Job Summary The AM Line Cook is responsible for executing morning prep and service production with precision and consistency while upholding the exacting standards of the Wolfgang Puck Fine Dining Group. This role requires strong foundational cooking skills, organization, attention to detail, and the ability to perform efficiently in a fast-paced, fine dining kitchen. Pay: $23.00 - $27.00 / hour Essential Job Functions Execute food preparation and cooking according to CUT and Wolfgang Puck Fine Dining Group standards Maintain proper food storage, handling, labeling, and rotation procedures Ensure food quality, portion control, and presentation meet fine dining expectations Follow daily production schedules, prep lists, and par levels Prepare meats, poultry, game, fish, vegetables, and fruits, including: Washing, peeling, cutting, and seeding Weighing and measuring ingredients Mixing, stirring, whipping, breading, and other preparation methods Perform a range of cooking techniques including sautéing, roasting, braising, grilling, frying, baking, steaming, poaching, and broiling Monitor cooking temperatures and proper cooling procedures Maintain clean, organized, and sanitary workstations and equipment Stock and maintain adequate food supplies to support service and transitions to PM teams Follow proper plate presentation and garnish standards when applicable Safely lift and move equipment and supplies as needed Comply with all local, state, federal, and company food safety guidelines QualificationsEducation High School diploma or GED required Required Experience Minimum of 2 years of cooking experience, or an equivalent combination of education and experience • Fine dining experience preferred Strong understanding of cooking techniques, ingredients, equipment, and kitchen procedures Experience working in a fast-paced, professional kitchen environment Ability to consistently work early morning shifts Preferred Experience Previous fine dining or upscale restaurant experience Knowledge, Skills & Abilities Conversational English proficiency Ability to read and follow written and verbal instructions Strong communication and teamwork skills Solid knife skills and attention to detail Ability to work efficiently under pressure while maintaining high standards Strong organizational and time-management skills Commitment to food quality, consistency, cleanliness, and professionalism Equipment Proficiency (Preferred) Pasta machines Tilting steam kettles and braising skillets Pressureless steamers Deep fryers Convection, rotary, and mobile ovens Griddles, burners, and salamanders Buffalo choppers, electric mixers, and slicers Scales and woks Disclaimer Wolfgang Puck Fine Dining Group is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. We do not discriminate based on race, ethnicity, gender, sexual orientation, veteran status, disability, or any other protected status. This job description outlines the primary duties and responsibilities of the position. Additional duties may be assigned as necessary to meet business needs.

Job Description Join the talented team of L'Amico by Chef Laurent Tourondel. Located within the kitchens of LTH at the Eventi Hotel, we are a dynamic and talented group of professionals who love food and strive to provide the very best seasonal dishes to our guests. We are looking for a dedicated cook to join our kitchen team at night working the pasta station! All our pasta is made in house and L'amico offers a varied menu of made to order Italian dishes. Our open kitchen uses wood ovens to prepare dishes in the view of our guests. Additional hours/shifts are potentially available for the right candidate during the week at a different station or venue in our operation. Under the direction of famed Chef Laurent Tourondel, you will have the opportunity to grow and learn from some of the finest culinary professionals in the city. Our kitchen offers both exciting challenges and rewards! Also check out the Eventi Hotel, along with our sister restaurant the Vine and Second., our event venue. Featuring an American menu with Italian influences, L’Amico honors the food of both Executive Chef Laurent Tourondel’s past and present – inspired by both his upbringing in the European countryside, and a career spent reimagining and redefining “American” cooking and classics.

Job Description Title: LINE COOK Reports to: Kitchen Manager Summary of Position: Accurately and efficiently cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates. Duties & Responsibilities: • Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment., • Knows how to read the kitchen chits (tickets) and properly execute the dishes as requested on the kitchen chit (ticket), • Assumes 100% responsibility for quality of products served., • Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures., • Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period., • Portions food products prior to cooking according to standard portion sizes and recipe specifications., • Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment., • Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating., • Follows proper plate presentation and garnish set up for all dishes., • Handles, stores and rotates all products properly., • Assists in food prep assignments during off-peak periods as needed., • Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen., • Attends all scheduled employee meetings and brings suggestions for improvement., • Performs other related duties as assigned by the Chef or manager-on-duty. Qualifications: • A minimum of 2 years of experience in kitchen preparation and cooking., • At least 1 year experience in a similar capacity., • Must be able to communicate clearly with managers, kitchen and dining room personnel., • Be able to reach, bend, stoop and frequently lift up to 40 pounds., • Be able to work in a standing position for long periods of time.

Job Description Title: LEAD LINE COOK Reports to: Kitchen Manager Summary of Position: Accurately and efficiently cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates. Duties & Responsibilities: • Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment., • Knows how to read the kitchen chits (tickets) and properly execute the dishes as requested on the kitchen chit (ticket), • Assumes 100% responsibility for quality of products served., • Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures., • Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period., • Portions food products prior to cooking according to standard portion sizes and recipe specifications., • Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment., • Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating., • Follows proper plate presentation and garnish set up for all dishes., • Handles, stores and rotates all products properly., • Assists in food prep assignments during off-peak periods as needed., • Serve as the prime example for all incoming line cooks, • Checkout line cooks any closing shift, • Be prepared to cover the absence of a fellow cook in the event of an absence, • Communicate with the chef any observations that my lead to the improvement of a fellow cook, • Assist in the training of any incoming line cook, • Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen., • Attends all scheduled employee meetings and brings suggestions for improvement., • Performs other related duties as assigned by the Chef or manager-on-duty. Qualifications: • A minimum of 3 years of experience in kitchen preparation and cooking., • Must be able to communicate clearly with managers, kitchen and dining room personnel., • Be able to reach, bend, stoop and frequently lift up to 40 pounds., • Be able to work in a standing position for long periods of time.

Job Description PM Line Cook - Must be available for evening shifts CUT New York by Wolfgang Puck is a modern interpretation of the classic American steakhouse, where exceptional ingredients, precision technique, and thoughtful hospitality come together in the heart of Manhattan. As a flagship concept of the Wolfgang Puck Fine Dining Group, CUT offers more than a job—it provides the opportunity to build a career within a chef-driven environment that values craft, discipline, mentorship, and continuous growth. What We Offer Competitive pay and benefits package Medical, Dental, and Vision Insurance 401(k) with Company Match Paid Time Off (PTO) Life and Disability Insurance Employee Dining Discounts Pre-Tax Flexible Spending Account Career advancement within the Wolfgang Puck Fine Dining Group Psy: $23 - $27 / hour Job Summary: The Line Cook is responsible for preparing, cooking, and presenting menu items with precision and consistency while upholding the exacting standards of the Wolfgang Puck Fine Dining Group. This role requires strong technical skills, attention to detail, and the ability to perform in a fast-paced, fine dining kitchen. Essential Job Functions Execute food preparation and cooking according to CUT and Wolfgang Puck Fine Dining Group standards Maintain proper food storage, handling, labeling, and rotation procedures Ensure food quality, portion control, and presentation meet fine dining expectations Follow daily production schedules and prep lists Prepare meats, poultry, game, fish, vegetables, and fruits Monitor cooking temperatures and proper cooling procedures Maintain clean, organized, and sanitary workstations and equipment Stock and maintain adequate food supplies to support service Follow proper plate presentation and garnish standards Safely lift and move equipment and supplies as needed Comply with all local, state, federal, and company food safety guidelines Qualifications To perform this role successfully, candidates must be able to carry out each essential function satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform essential duties. Must be available to work evening shifts. Education High School diploma or GED required Required Experience Minimum of 2 years of cooking experience, or an equivalent combination of education and experience Strong understanding of cooking techniques, ingredients, equipment, and kitchen procedures Experience working in a fast-paced, professional kitchen environment Preferred Experience Previous fine dining line cook experience Knowledge, Skills & Abilities Conversational English proficiency Ability to read and follow written and verbal instructions Strong communication and teamwork skills Solid knife skills and attention to detail Ability to work efficiently under pressure while maintaining high standards Commitment to food quality, consistency, and cleanliness Equipment Proficiency (Preferred) Pasta machines Tilting steam kettles and braising skillets Pressureless steamers Deep fryers Convection, rotary, and mobile ovens Griddles, burners, and salamanders Buffalo choppers, electric mixers and slicers Scales and woks Disclaimer: Wolfgang Puck Fine Dining Group is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. We do not discriminate based on race, ethnicity, gender, sexual orientation, veteran status, disability, or any other protected status. This job description is intended to outline the primary duties and responsibilities of this position. Additional duties may be assigned as necessary to meet business needs. Physical Requirements: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. 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; walk; use hands to finger, handle, or feel objects, tools, or controls, reach with hands and arms; talk or hear; and taste or smell. The employee is occasionally required to stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to focus. Work Conditions: The work environment characteristics described here are representative of those an employee encounters while performing 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 regularly works near moving mechanical parts and is regularly exposed to extreme heat. The employee is occasionally exposed to extreme cold.

Job Description Job Title: Line Cook Reports To: Chef Roberta’s is looking for line cooks to join our Roberta’s team! Roberta’s New York City, which opened in 2008, helped pave the way for the boroughs’ food scene offering Neapolitan style wood-fired pizzas, artfully crafted cocktails and a diverse natural wine program. Roberta’s is actively expanding and is looking for talented people to join the family and grow with us. With a variety of stations to learn, there is a lot of opportunity to grow within our kitchen. Stations include pasta, wood fired pizza oven, expo, and more. We focus on working with high quality products.. We enjoy working with others who are just as passionate and dedicated about a career in the food service industry as we are. No bad vibes! Experience is required, but a positive attitude is more important. RESPONSIBILITIES: Possess a deep sense of urgency Work in a highly organized manner Exceptional eye for detail Handle, store and rotate all products properly Close the kitchen properly per closing checklist and assist others in closing the kitchen. QUALIFICATIONS: High school diploma or equivalent. A minimum of 1 years of cooking experience Brunch cooking experience Must be able to communicate clearly with managers, kitchen and dining room personnel. Food Handlers permit Must be able to stand for at least 8 hours and lift at least 50 pounds Must be available to work holidays, nights and weekends

Job Description Job Title: Line Cook Reports To: Chef Roberta’s is looking for line cooks to join our Roberta’s team! Roberta’s New York City, which opened in 2008, helped pave the way for the boroughs’ food scene offering Neapolitan style wood-fired pizzas, artfully crafted cocktails and a diverse natural wine program. Roberta’s is actively expanding and is looking for talented people to join the family and grow with us. With a variety of stations to learn, there is a lot of opportunity to grow within our kitchen. Stations include pasta, wood fired pizza oven, expo, and more. We focus on working with high quality products.. We enjoy working with others who are just as passionate and dedicated about a career in the food service industry as we are. No bad vibes! Experience is required, but a positive attitude is more important. RESPONSIBILITIES: Possess a deep sense of urgency Work in a highly organized manner Exceptional eye for detail Handle, store and rotate all products properly Close the kitchen properly per closing checklist and assist others in closing the kitchen. QUALIFICATIONS: High school diploma or equivalent. A minimum of 1 years of cooking experience Brunch cooking experience Must be able to communicate clearly with managers, kitchen and dining room personnel. Food Handlers permit Must be able to stand for at least 8 hours and lift at least 50 pounds Must be available to work holidays, nights and weekends

Job Description Job Summary We are seeking a part-time Line Cook (pasta expert) to join the team at our ITALIAN restaurant We're currently offering 4 shifts a week (dinner only) from 3 pm to 10 pm on TUESDAY, WEDNESDAY, THURSDAY AND SUNDAY. Duties and Responsibilities: • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • Ability to remain calm and thrive under pressure, • Excellent time management skills

Job Description Sous Chef | Luxury Hotel & Fine Dining New York, NY | $80,000–$85,000 We are seeking a talented, passionate Sous Chef to join the culinary team of a prestigious five-star luxury hotel in the heart of Manhattan. This is an exceptional opportunity for a driven culinary professional with a strong background in upscale Italian cuisine, fine dining, and elevated hospitality. The ideal candidate is a hands-on leader who thrives in a sophisticated, high-volume culinary environment and is passionate about delivering exceptional food and memorable guest experiences. What We're Looking For • 3+ years of Sous Chef or senior culinary experience in luxury hotels or fine-dining restaurants, • Strong background in authentic Italian cuisine, handmade pasta, and seasonal ingredients, • Experience in high-end, scratch-driven kitchens, • Exceptional culinary techniques, presentation, and attention to detail, • Proven ability to lead, train, and develop culinary teams, • Strong understanding of food costs, inventory, sanitation, and kitchen operations, • Passion for culinary excellence and five-star hospitality standards Compensation & Opportunity • Competitive Base Salary: $80,000–$85,000, • Opportunity to work in a world-class luxury hotel, • Collaborate with an exceptional culinary team, • Career growth and professional development, • Work in one of Manhattan's premier dining destinations Ready for Your Next Culinary Opportunity? If you're an accomplished Sous Chef with a passion for Italian cuisine and luxury hospitality, we'd love to hear from you! Apply today for confidential consideration. \nCompany Description The Restaurant Zone is a leading hospitality recruitment agency specializing in connecting top-tier talent with restaurants, hotels, and hospitality groups across the United States. We partner with growing brands and established operators to deliver high-quality candidates for management, executive, and specialized roles. Our team combines industry expertise, a vast candidate network, and a results-driven approach to help businesses build strong, reliable teams. At The Restaurant Zone, we focus on speed, quality, and long-term fit—ensuring both clients and candidates succeed. The Restaurant Zone is a leading hospitality recruitment agency specializing in connecting top-tier talent with restaurants, hotels, and hospitality groups across the United States. We partner with growing brands and established operators to deliver high-quality candidates for management, executive, and specialized roles. Our team combines industry expertise, a vast candidate network, and a results-driven approach to help businesses build strong, reliable teams. At The Restaurant Zone, we focus on speed, quality, and long-term fit—ensuring both clients and candidates succeed.

Chef de Cuisine – Upscale Italian Restaurant $100,000 - $110,000 + Bonus Join this renowned restaurant group as the Chef de Cuisine, responsible for overseeing all restaurant operations, complete with excellent benefits, salary, and career growth opportunity. COMPANY: • Known for delivering exceptional guest experiences through creativity, attention to detail, and a commitment to excellence, • Combines innovative concepts, elevated design, and outstanding service across 3 distinct concepts BENEFITS & FEATURES: • Medical insurance paid 100%, • Dental and Vision insurance, • FSA and HSA, • 401k (after 1 year, with 5% matching), • 2 weeks of vacation, 3 weeks after 2+ years, • 7 company holidays, • Dining discounts YOUR ROLE WITH THE COMPANY: The Chef de Cuisine oversees all back-of-house operations of the restaurant. Your responsibilities will include: • Lead the culinary team with passion and professionalism, inspiring excellence and upholding the highest standards of food and hospitality, • Oversee all back-of-house operations, including inventory management, ordering, COGS control, and adherence to standard operating procedures, • Ensure consistency and refinement in every dish, maintaining exceptional quality, flavor, and presentation across all menu items, • Collaborate with leadership on menu development, seasonal changes, and special offerings that reflect creativity and ingredient integrity, • Foster a culture of learning and teamwork through coaching, mentoring, and hands-on training, • Maintain full compliance with health, safety, and sanitation standards, ensuring a clean, efficient, and organized kitchen environment, • Partner with the management team to achieve operational goals, control costs, and uphold the restaurant’s reputation for excellence BACKGROUND PROFILE: • 3+ years of experience as a Chef de Cuisine with a $6M+ upscale or fine dining restaurant, • Proven experience in authentic Italian cuisine, with a strong background in fresh pasta production and execution is required, • Genuine passion for Italian culinary traditions and contemporary interpretations of regional dishes, • Comprehensive knowledge of sanitation practices, food safety, and health department regulations, • Demonstrated ability to develop and execute ingredient-driven menus with creativity and balance, • Skilled in managing inventory, food costs, and labor to achieve operational efficiency and profitability, • Collaborative and positive leadership style, fostering teamwork and a culture aligned with hospitality and excellence EOE – EQUAL OPPORTUNITY EMPLOYER

Job Description A growing hospitality company specializing in Food & Beverage operations within hotels is seeking a strategic, results-driven Director of Culinary to lead Executive Chefs/Chef de Cuisine, drive multi-unit performance, and support continued growth. This is a role rooted in creating incredible experiences and delivering delicious, consistently prepared food. Salary + Benefits • $140,000–$150,000 base salary, based on experience, • Comprehensive benefits package, • Growth opportunities within a growing hospitality organizationRole + Responsibilities, • Lead culinary operations across multiple upscale pizzeria and Italian restaurant locations, ensuring consistent execution, quality, and brand standards., • Develop and implement culinary SOPs, recipes, training programs, and operational standards., • Drive food cost, purchasing, portion control, waste reduction, and inventory management across all locations., • Lead culinary training and development while holding restaurant culinary teams accountable to established standards., • Oversee culinary operations for new restaurant openings, including kitchen setup, training, SOP implementation, and pre-opening execution.Requirements + Qualifications, • 5+ years of multi-unit culinary management experience, • New restaurant opening experience is required, • Pizza experience required; strong knowledge of Italian cuisine and fresh pasta production preferred., • Proven expertise in recipe execution, culinary standards, food cost control, purchasing, and inventory management., • Restaurant365 (R365) or similar inventory management platform highly preferred., • Strong leadership, training, organizational, and operational skills, • Ability to travel approximately 40% throughout the NY metro area.

Follow recipes, prep lists, and plating standards as directed by the Chef. Assist with prep work including sauces, pasta, proteins, and mise en place. Strong understanding of basic cooking techniques (knife skills, sauces, proteins).

With this second location in Penn District in the heart of Midtown, chef-partner Andrew Carmellini will carry on his same tried and true methods of making fresh pasta.

Chef de Cuisine – Upscale Italian Restaurant. Proven experience in authentic Italian cuisine, with a strong background in fresh pasta production and execution is. Genuine passion for Italian culinary traditions and contemporary interpretations of regional dishes.

Job Description Job Title: Chef de Cuisine Reports To: Executive Chef Direct Reports: Executive Sous and Sous Chefs Roberta’s is hiring experienced chefs who are looking to work with a small, dynamic, dedicated team. If you enjoy working with amazing products, minimal intervention wines, and an aspirational, often changing menu this is the place for you. We put in the work to butcher our own meat, hand stretch our cheese, bake our own bread, and make sure the meals we provide to our guests are a labor of love. This leader must excel at working in a collaborative environment and enjoy time spent working with and coaching the culinary team. No bad vibes ! QUALIFICATIONS: Thrives while guiding multiple tasks simultaneously Strong leadership skills and a natural team builder A vocal agent for change 3+ years of kitchen management experience in aspirational restaurants Adept at positively impacting prime costs Tech savvy Food Handler’s certificate that meets local requirements Exceptional eye for detail A genuine talent scout, we are in the people business .DUTIES & RESPONSIBILITIES: Flexibility to work any station in the restaurant & takeout (prep, expo, colds, pasta, grill, deck, slapping, oven and new stations as they are created) Set the standards for safe work habits and DOH compliance, including but not limited to preparing the kitchen staff for a DOH inspection and managing the staff during inspection Ability to do staff schedule, payroll and other administrative tasks as required Menu/recipe development in conjunction with chef/owner and Executive Chef for existing restaurants and new openings Help meet company objectives in sales, standards, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment. Maintain clear and consistent communication to the team Develop both hourly and management staff in all areas of managerial and professional development Manage labor to cover the needs of business while meeting labor targets Serve as a mentor to newer members of the leadership team

Job Description Job Title: Chef de Cuisine Reports To: Executive Chef Direct Reports: Executive Sous and Sous Chefs Roberta’s is hiring experienced chefs who are looking to work with a small, dynamic, dedicated team. If you enjoy working with amazing products, minimal intervention wines, and an aspirational, often changing menu this is the place for you. We put in the work to butcher our own meat, hand stretch our cheese, bake our own bread, and make sure the meals we provide to our guests are a labor of love. This leader must excel at working in a collaborative environment and enjoy time spent working with and coaching the culinary team. No bad vibes ! QUALIFICATIONS: Thrives while guiding multiple tasks simultaneously Strong leadership skills and a natural team builder A vocal agent for change 3+ years of kitchen management experience in aspirational restaurants Adept at positively impacting prime costs Tech savvy Food Handler’s certificate that meets local requirements Exceptional eye for detail A genuine talent scout, we are in the people business .DUTIES & RESPONSIBILITIES: Flexibility to work any station in the restaurant & takeout (prep, expo, colds, pasta, grill, deck, slapping, oven and new stations as they are created) Set the standards for safe work habits and DOH compliance, including but not limited to preparing the kitchen staff for a DOH inspection and managing the staff during inspection Ability to do staff schedule, payroll and other administrative tasks as required Menu/recipe development in conjunction with chef/owner and Executive Chef for existing restaurants and new openings Help meet company objectives in sales, standards, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment. Maintain clear and consistent communication to the team Develop both hourly and management staff in all areas of managerial and professional development Manage labor to cover the needs of business while meeting labor targets Serve as a mentor to newer members of the leadership team

Job Description Job Title: Sous Chef Reports To: Director of Operations Direct Reports: BOH team members as assigned Roberta’s is hiring chefs who are looking to work with a small, dynamic, dedicated team. If you enjoy working with amazing products, minimal intervention wines, and an aspirational, often changing menu this is the place for you. We put in the work to butcher our own meat, hand stretch our cheese, and make sure the meals we provide to our guests are a labor of love. This leader must excel at working in a collaborative environment and enjoy time spent working with and coaching the culinary team. No bad vibes ! QUALIFICATIONS: Highly developed sense of urgency 1+ years of progressive kitchen management experience in aspirational restaurants Strong leadership and communication skills Driven to provide outstanding food and hospitality Ability to maintain a good handle on food and labor costs Proficient in wood-fired pizza and dough making Experienced with menu and recipe development, various cooking styles and techniques Food Handlers Certificate that meets local requirements Able to stand for long periods of time, lift 50+ pounds, withstand both hot and cold working conditions, etc. DUTIES & RESPONSIBILITIES: Flexibility to work any station in the restaurant & takeout (prep, expo, colds, pasta, grill, deck, slapping, oven and new stations as they are created) Set the standards for safe work habits and DOH compliance, including but not limited to preparing the kitchen staff for a DOH inspection and managing the staff during inspection Ability to do staff schedule and other administrative tasks as required Menu/recipe development in conjunction with the direction of culinary leadership Help meet company objectives in sales, standards, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment. Maintain clear and consistent communication to the team Develop hourly staff in all areas of professional development Manage labor to cover the needs of business while meeting labor targets Serve as a mentor to newer members of the culinary team

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

Job Description Job Title: Chef de Cuisine Reports To: Executive Chef Direct Reports: Executive Sous and Sous Chefs Roberta’s is hiring experienced chefs who are looking to work with a small, dynamic, dedicated team. If you enjoy working with amazing products, minimal intervention wines, and an aspirational, often changing menu this is the place for you. We put in the work to butcher our own meat, hand stretch our cheese, bake our own bread, and make sure the meals we provide to our guests are a labor of love. This leader must excel at working in a collaborative environment and enjoy time spent working with and coaching the culinary team. No bad vibes ! QUALIFICATIONS: Thrives while guiding multiple tasks simultaneously Strong leadership skills and a natural team builder A vocal agent for change 3+ years of kitchen management experience in aspirational restaurants Adept at positively impacting prime costs Tech savvy Food Handler’s certificate that meets local requirements Exceptional eye for detail A genuine talent scout, we are in the people business .DUTIES & RESPONSIBILITIES: Flexibility to work any station in the restaurant & takeout (prep, expo, colds, pasta, grill, deck, slapping, oven and new stations as they are created) Set the standards for safe work habits and DOH compliance, including but not limited to preparing the kitchen staff for a DOH inspection and managing the staff during inspection Ability to do staff schedule, payroll and other administrative tasks as required Menu/recipe development in conjunction with chef/owner and Executive Chef for existing restaurants and new openings Help meet company objectives in sales, standards, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment. Maintain clear and consistent communication to the team Develop both hourly and management staff in all areas of managerial and professional development Manage labor to cover the needs of business while meeting labor targets Serve as a mentor to newer members of the leadership team

Job Description Job Title: Sous Chef Reports To: Director of Operations Direct Reports: BOH team members as assigned Roberta’s is hiring chefs who are looking to work with a small, dynamic, dedicated team. If you enjoy working with amazing products, minimal intervention wines, and an aspirational, often changing menu this is the place for you. We put in the work to butcher our own meat, hand stretch our cheese, and make sure the meals we provide to our guests are a labor of love. This leader must excel at working in a collaborative environment and enjoy time spent working with and coaching the culinary team. No bad vibes ! QUALIFICATIONS: Highly developed sense of urgency 1+ years of progressive kitchen management experience in aspirational restaurants Strong leadership and communication skills Driven to provide outstanding food and hospitality Ability to maintain a good handle on food and labor costs Proficient in wood-fired pizza and dough making Experienced with menu and recipe development, various cooking styles and techniques Food Handlers Certificate that meets local requirements Able to stand for long periods of time, lift 50+ pounds, withstand both hot and cold working conditions, etc. DUTIES & RESPONSIBILITIES: Flexibility to work any station in the restaurant & takeout (prep, expo, colds, pasta, grill, deck, slapping, oven and new stations as they are created) Set the standards for safe work habits and DOH compliance, including but not limited to preparing the kitchen staff for a DOH inspection and managing the staff during inspection Ability to do staff schedule and other administrative tasks as required Menu/recipe development in conjunction with the direction of culinary leadership Help meet company objectives in sales, standards, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment. Maintain clear and consistent communication to the team Develop hourly staff in all areas of professional development Manage labor to cover the needs of business while meeting labor targets Serve as a mentor to newer members of the culinary team

Chef de Cuisine – Upscale Italian Restaurant. Proven experience in authentic Italian cuisine, with a strong background in fresh pasta production and execution is. Genuine passion for Italian culinary traditions and contemporary interpretations of regional dishes.

Chef de Cuisine – Upscale Italian Restaurant. Proven experience in authentic Italian cuisine, with a strong background in fresh pasta production and execution is. Genuine passion for Italian culinary traditions and contemporary interpretations of regional dishes.