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Job Description Green Top Farms was founded by a farmer-turned-public-school-teacher who was troubled by the lack of fresh, nutritious foods for many New York families. For the last ten years we have built a high volume food service, catering and delivery business. Throughout that time we have remained deeply involved in working to provide better food resources and education for school children, food pantries, and the broader community. We have also pursued our vision for a more sustainable and equitable food system. We spent the majority of our energies during the COVID Pandemic serving NYC City Agencies in the provision of food for the underserved, as well as non-profit agencies throughout NYC. Our mission is to build a more sustainable and equitable food system, starting by reconnecting consumers and local farmers. We believe the results of strengthening that connection are better nutrition, more tasty food, greater social justice, and reduced environmental impacts. Our menus reflect this attention to bringing nutritious, delicious food to those who need it most. What You’ll Do: • Responsible for maintaining daily food service in a corporate office setting, including stocking pantries, plating foods, and replenishing chafer and serving dishes., • Responsible for maintaining a food-safe and sanitary environment for service that meets safe food handling guidelines., • Greet, assist, and communicate with guests, ensuring a welcoming environment., • Have a great understanding of each menu, and provide suggestions and alternatives to guests with dietary restrictions., • Having basic level knife handling to perform basic food preparation tasks, which include washing, peeling, and cutting fruit and vegetables, seasoning and slicing meats, and preparing sauces and salads., • Ability to read and prepare simple recipes such as waffle or pancake mixes, omelets, oatmeal etc., • Setting up and breaking down dining and buffet areas as per the Enterprise Dining Lead’s instructions. Ensuring all tableware and chafing dishes are properly cleaned and sanitized before each service/catering event., • Providing support when loading and unloading food, tableware, and catering supplies onto and off catering vehicles., • Appropriately storing clean chafing dishes, tableware, platters, and equipment after each service/catering attendant as well as dishwashing., • A New York City Food Handler's certificate/card holder (Preferred), • Ability to carry over 50 pounds and remain standing for long periods, • Outgoing and considerate personality with front and back of house experience in an corporate office catering, banquet, or commissary setting, • Exemplary communication skills., • Inherent problem solver that’s organized, punctual, and tech-savvy. Green Top Farms provides benefits including medical insurance, sick leave, paid time off that increases with tenure, commuter benefits and potential for bonuses through our Green Shares employee bonus program. Green Top Farms is an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status. Job Type: Full-time Schedule: Monday through Friday, shifts available from 6:00am-7:00pm; Requires weekend flexibility Pay: Range from $20.00-$22.00 per hour Reporting To: Enterprise Dining Lead Powered by JazzHR XEe2caMDnp

Job Description Position Title: Sous Chef Salary: $75,000 - $90,000 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 The Sous Chef role is an opportunity to contribute to one of New York’s most distinctive dining environments, where French gastronomy meets the craftsmanship and artistry of Roman and Williams. At La Mercerie, the kitchen is not separate from the dining room or the adjacent Guild, it is part of a complete ecosystem where cuisine, design, and retail intersect. The Sous Chef will play a vital role in bridging tradition and innovation, supporting the Executive Chef and Executive Sous Chef in leading the brigade, and ensuring that every dish served reflects the soul of La Mercerie: refined, elegant, and deeply connected to the larger cultural experience. As Sous Chef, you will oversee the daily operations of the kitchen in collaboration with senior culinary leadership, while serving as an inspiring presence for the back-of-house team. You will balance discipline with creativity, ensuring each plate is executed with precision, every station is organized and safe, and the culinary team is motivated to uphold the traditions of French cuisine while embracing innovation. This role requires strong leadership on the floor, cross-functional collaboration with retail and hospitality teams, and a passion for elevating both craft and guest experience. Key Responsibilities • Supervise daily food preparation, cooking, and plating, ensuring every dish reflects French culinary traditions with precision and artistry., • Lead, train, and support the brigade to maintain consistency, efficiency, and discipline across all kitchen stations., • Maintain the highest standards of organization, cleanliness, and food safety in the kitchen., • Collaborate with the Executive Chef and Executive Sous Chef on seasonal menu development, specials, and signature dishes., • Work in partnership with the retail and Guild teams to align menu offerings with the larger Roman and Williams vision., • Oversee inventory, ordering, and product quality, assisting in managing food costs while preserving excellence and sustainability., • Step into leadership responsibilities in the absence of senior chefs, ensuring continuity of operations and culture., • Culinary degree or equivalent professional training., • At least 3 years of culinary experience, with 1 or more in fine dining French cuisine., • Solid foundation in classic French techniques and seasonal, high-quality ingredients., • Versatility across kitchen stations, with the ability to adapt quickly to the pace of service., • Strong leadership and communication skills with a collaborative, disciplined approach to team development., • ServSafe or HACCP certification preferred. Restaurant Associates is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Associates at Restaurant Associates are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Restaurant Associates maintains a drug-free workplace. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Req ID: 1474294 Restaurant Associates Michael Abbey [[req_classification]]

Job Description Chef de Partie – Crosby Bar About Crosby Bar Located within the stylish Crosby Street Hotel in SoHo, Crosby Bar is a vibrant restaurant celebrating modern American cuisine with global influences. Known for its fresh, seasonal ingredients and elegant yet relaxed atmosphere, Crosby Bar offers a dynamic kitchen environment that values creativity, quality, and teamwork. Job Summary We are looking for a Chef de Partie to join our talented kitchen brigade. You’ll be responsible for managing a station, maintaining high standards in preparation and presentation, and supporting the wider team during dinner service. This is an exciting opportunity for a skilled and ambitious cook looking to grow within a respected hospitality group. Key Responsibilities • Execute and manage prep and service on assigned station (hot, cold, protein, garnish, etc.), • Deliver high-quality dishes in a timely and consistent manner, • Follow recipes and plating standards with precision, • Ensure mise en place is completed for each service, • Maintain high standards of food safety, cleanliness, and organization, • Assist with daily inventory and accurate ordering for your section, • Support and guide junior team members when needed, • Minimum 2 years' experience in a Chef de Partie or Line Cook role, • Background in fine dining, luxury hotel restaurants, or upscale casual kitchens, • Experience across multiple stations (protein, sauce, garnish, cold), • Strong knife skills and understanding of kitchen systems, • Knowledge of French techniques is a plus, • Excellent communication and teamwork, • Food Safety Certification required, • Stand for extended periods (8–10 hours), • Lift and carry up to 50 lbs, • Work within hot and cold environments, including walk-in freezers and handling ice, • Hourly Pay: $27–$30 (commensurate with experience), • Health, Dental, and Vision Insurance, • Paid Time Off & Holidays, • Commuter Benefits & Wellness Perks, • Staff Meals Provided, • Dining Discounts at Firmdale Restaurants, • Uniforms & Dry Cleaning Provided Firmdale Hotels is an award-winning collection of luxury boutique hotels in London and New York. Known for its bold design and commitment to outstanding hospitality, Firmdale offers employees a supportive environment where creativity, passion, and growth are encouraged. Firmdale Hotels is an Equal Opportunity Employer. We are committed to diversity and inclusion in the workplace.

Job DescriptionBenefits: • 401(k), • 401(k) matching, • Dental insurance At Savory, we have a common thread that resonates through everything we do: PASSION! We are passionate about the creation of our menus, where our food comes from, and, most importantly, were passionate about our people and the hospitality we show to our clients, our vendors, and each other. Our rapid growth has prompted us to seek qualified individuals that will add a positive impact to our team and help shape the future of Savory. About the role We are seeking creative and experienced Sous Chefs to join the Savory team! Our ideal candidate will anticipate and address the needs of the company and our client partners with a focus on team management, quality control, presentation and plating, and delivering high-end final products. This role reports to and works closely with our Executive Chef to maintain Savorys standards of exceptional quality in our product and exemplify internal hospitality in their leadership skills. Our ideal candidate has proven experience as a Sous Chef at a restaurant or with a catering group and will anticipate and address the needs of the company and our clientele with a heavy focus on hospitality, exceptional quality, service, health and safety standards, and team growth. This role is a key addition to our growing team. Here are some examples of the primary responsibilities of our Sous Chefs: • Plan and direct food preparation and culinary activities under the guidance of the Executive Chef, • Produce menu items of exceptional quality, • Maintain a high-volume production schedule by ensuring the operation is efficient, cost-effective, and profitable, • Support in the preparation and design of all menus, • Manage and train kitchen staff; support in establishing working schedules and assessing team performance, • Assume the role of Executive Chef in their absence, • Order supplies and complete monthly inventory, • Resourcefully solve employee and guest issues, understanding when to escalate, • Comply with and enforce all sanitation and safety regulations, • Approve and manage time clocks Your experience should show us the following: • 3+ years of experience as a sous chef, CDC, or high-level cook, • Excellent record of kitchen management, • Understanding of various cooking methods, ingredients, equipment, and procedures, • Ability to identify and solve problems efficiently, • Capability to delegate multiple tasks, • Strong communication and leadership skills, • Knowledge of current cooking trends and best practices, • Proficiency with Microsoft Office (Teams, Outlook, Excel, Word), • Capability to maintain a stationary position, often standing for prolonged periods in varying temperature conditions, • Ability to lift up to 50lbs, ability to repeatedly lift up to 25lbs, • DOH Food Handlers certificate preferred, • Competitive salary ($65,000.00 - $80,000.00) commensurate with experience, • Company-sponsored medical plans, including health, dental, and vision insurance for all full-time employees, • Unlimited PTO, • 401K matching program, • Flexible Spending Account (FSA) and transit enrollment

Job Description Sartiano's Mercer Hotel, 147 Mercer Street (Prince Street) Sous Chef Job Description Responsible to: Executive Chef About: Sartiano’s was born from the Tuscan heart and soul of Italy. Business leader, Restaurateur, and Lifestyle Architect Scott Sartiano introduces his latest concept, appropriately chosen after his namesake. Founded at the Mercer Hotel, New York, Sartiano’s embodies a classic modern Italian twist at the most premium level while maintaining a familiar spirit that is meant to be shared. The Cuisine: Alfred Portale will lead the culinary direction as the Chef managing Partner. The uniquely crafted menu hones in on a specialty to set the tone for the fine dining experience. Building off the foundation of offering specialized meats, Sartiano’s establishes itself as an authentic Italian restaurant. The executive chef: Chef Chris Lewnes, a Brooklyn-born Italian American, grew up surrounded by the flavors and aromas of Italian American cuisine in central New Jersey. After attending Rutgers University and earning a degree in journalism, Chris decided to embrace his love for cooking and pursue a career in the culinary arts. After graduating from the Institute of Culinary Education, in New York City, Chris took a position as Chef de Partie at Batard. Mentored by Chef Markus Glocker, he honed and developed his skills in classic French technique and gained experience cooking in fine dining. After two years at Batard, Chris was asked to join Chef Glocker as a sous chef at Keith McNally's Augustine restaurant in the Beekman Hotel. When the pandemic forced Augustine to close its doors permanently, Chris took the opportunity to take the next step in his career. He landed a job working as the Chef de Cuisine at American Brass in Long Island City. Three years later, Chris felt he was ready for a bigger role and the chance to bring his own creative vision to the table. As fate would have it, Chris was approached by Chef Alfred Portale with the exact opportunity he had been waiting for: the position of Executive Chef at Scott Sartiano's namesake restaurant, Sartiano’s in The Mercer Hotel. Chris is excited to work alongside Chef Portale, a pioneer of New American cuisine, in a legendary location, and finally get the chance to share his love for Italian American cuisine in New York. The Role Works alongside head chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Provides meal quality and consistency by following designated recipes. The Responsibilities: * Leads kitchen team in Chef's absence * Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating * Oversees and organizes kitchen stock and ingredients * Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance * Keeps cooking stations stocked, especially before and during prime operation hours * Hires and trains new kitchen employees to restaurant and kitchen standards * Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns * Supervises all food preparation and presentation to ensure quality and restaurant standards * Works with head chef to maintain kitchen organization, staff ability, and training opportunities * Verifies that food storage units all meet standards and are consistently well-managed * Assists head chef with menu creation * Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing * * Ensures the efficient operation of food production of areas he/she is put in charge of by the Executive Chef * Participates in analyzing cost and quality of food production, knows to manage within a set budget and adheres to time management * Train safe work habits and alert the staff to notify the chef on duty of any dangerous or unsafe places in the work area at once * Responsible to implement and maintain all standards set by the Company; establishes the manner and means to train staff according to standard * Produces and maintains the highest food quality and controls for all food products served in all areas * Is instrumental in assuring the highest health, sanitation and safety standards necessary in food handling and overall cleanliness * Guarantees that menus, recipes, methods, pictures and specifications given by the Executive Chef are followed * Checks all food outlets and food displays for creativity, quality, cleanliness and food safety * Assures timely set up, schedules well trained cooks in all areas in proper uniform * Ensure teamwork and proper communication with the front of house staff * Ensure that guest and members requests are accommodated when and where possible * Works with Events department on a regular basis regarding menus, food preparation, food costs, ensure that quality food service and product is delivered * Delegate daily tasks to staff to ensure smooth operation and service * Shares the overall responsibility of proper storing procedures, food orders, food cost, equipment, sanitation and hygiene to Company and NYS standards with the Executive Chef * Ability to do staff schedule, payroll, and other administrative tasks as required * Performs other duties as assigned by supervisor/manager Qualifications & Disposition * High school diploma or equivalent * 3+ years experience in a related position * Strong knowledge of NYS sanitation regulations * Ability to work independently with minimum supervisor * Ability to communicate effectively both written and verbal * Individual must possess a good work history and stability * Excellent cooking skills * Experienced in training subordinates in large quantity food preparation and excellent knowledge of quality food operations * Has the ability to taste all foods to assure correct preparation * Product cost and quality conscious Physical Demands: The physical demands described here are representative of those that are to be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to walk. The employee is occasionally required to climb or balance and stoop, kneel, crouch. The employee must regularly lift and /or move up to 25 pounds, frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 10 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and ability to adjust focus. *The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job. Bond Hospitality and Mercer F&B, LLC (DBA: Sartiano’s) is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

Job Description POSITION PURPOSE: We are seeking a hospitality focused and organized individual to join our team as a Executive Banquet Chef. The Executive Banquet Chef is responsible for overseeing all banquet kitchen operations, menu creation, food preparation, and execution of large-scale events. They will work closely with the Banquet Director, catering team, and kitchen staff to ensure seamless operations while maintaining high culinary standards. ESSENTIAL FUNCTIONS AND DUTIES: • Execute high-quality banquet menus, incorporating seasonal ingredients and innovative presentation., • Ensure consistency, quality, and flavor in all dishes, maintaining a high culinary standard., • Collaborate with clients and event planners to customize menus for weddings, corporate functions, and VIP events., • Oversee all aspects of banquet food preparation, production, and plating., • Ensure timely service and smooth execution of large-scale events and plated dinners., • Monitor food costs, portion control, and inventory management to maintain profitability., • Lead, train, and mentor banquet kitchen staff, ensuring a high-performance team., • Schedule and coordinate kitchen staff for banquet events., • Maintain a positive, professional work environment with strong communication and teamwork., • Enforce health and safety regulations., • Ensure all food is prepared and stored according to proper hygiene and safety protocols., • 5+ years of experience as an Executive Chef, with a focus in fine dining., • Advanced knowledge of cost control, inventory management, and food procurement., • Excellent facilitation, presentation, and communication skills., • Strong understanding of various cooking methods, ingredients, and kitchen equipment., • Proficiency in food safety practices and kitchen sanitation standards., • Ability to stand for extended periods and work in a high-temperature environment., • Flexibility to work evenings, weekends, and holidays as required. All descriptions have been reviewed to ensure that only essential functions and basic duties have been included. Peripheral tasks, only incidentally related to each position, have been excluded. Requirements, skills, and abilities included have been determined to be the minimal standards required to successfully perform the positions. In no instance, however, should the duties, responsibilities, and requirements delineated be interpreted as all-inclusive. Additional functions and requirements may be assigned by supervisors as deemed appropriate. Job descriptions are not intended as and do not create employment contracts. The organization maintains its status as an at-will employer. Cipriani is an equal opportunity employer. Powered by JazzHR scF2XDKuO0

Job DescriptionWe are seeking an experienced, organized Event Chef to design menus, lead kitchen operations, and deliver exceptional food experiences for weddings, corporate events, private parties, and other catered functions. The Event Chef will work closely with clients, event managers and service staff to ensure food quality, presentation, and service run smoothly from planning through clean-up. Key Responsibilities: • Salary/hourly: [insert range or “competitive”]. • Bonuses for event profitability/positive client feedback (optional). • Opportunity for tips/share depending on service model. We are a team of hospitality professionals committed to creating extraordinary experiences for our guests and staff. Our mission is to operate a financially responsible organization in an environment where work feels good. RESPECT for our team, guests, partners, purveyors and our environment. EMPOWER our staff to think and act on their own with a Sense of Urgency. PRIDE ourselves in providing generous hospitality, distinctive cuisine and exceptional service. MENTOR, we encourage personal and professional Development. EMBRACE the daily challenge and have fun. We are all in this together! What we offer: • Comprehensive Medical, Dental and Vision insurance, • Pre-Tax Commuter Benefits, • Employee Assistance Program, • Pet Insurance Discounts, • Benefits Hub Discounts, • Family Meal Provided, • On site Educational Classes Bastion Hospitality LLC –is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, Bastion Hospitality, LLC will provide reasonable accommodations to qualified individuals with disabilities and encourages both prospective and current employees to discuss potential accommodations with the employer. Employees must maintain the confidentiality of all company and customer information and must not discuss such matters outside of Bastion Hospitality, LLC. Tact and discretion must be used in all dealings with all customers and potential customers to maintain a positive image of Baston Hospitality, LLC.

Job Description Sous Chef at WS New York WS New York, is a multi-level restaurant and bar, serving Contemporary American cuisine showcasing innovative and quality offerings. Join our team as a Sous Chef and bring your leadership and teamwork experience to a clean and professional work environment. Qualified individuals should possess a strong attention to detail, organization and cleanliness. You will be working with a top-tier team in a professional and creative environment. This position is ideal for someone with the desire to be a part of a new restaurant group with ambitions for growth and job advancement in the F&B industry. Responsibilities: • Plans, organizes, schedules, reviews and evaluates the work of assigned staff., • Assists with training and continuing education of staff as directed by the Executive Chef and Chef de Cuisine., • Meets with the chefs and kitchen team to ensure smooth running of all kitchen activities, goals, and operations., • Ensures that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature., • Actively participates in the positive relationship between FOH, Bar and BOH teams by maintaining steady stream of communication with entire leadership team and staff., • Ensures that staff is trained in all aspects of kitchen operations, equipment utilization, safety procedures, portion control and correct plating and presentation., • Assists in development and creation of menus to continuously improve The WS New York offerings., • Assist with the establishment and maintenance of working budget and adherence to food cost goals set by Executive Chef and Chef de Cuisine., • Participate in management meeting with FOH leaders to discuss service goals, PON Guest (People of note), menu changes, and unusual guest requests or dietary restrictions., • Communicate and explain clearly the expectations of WS New York and the quality standards., • Audit kitchen space for compliance of health department requirements of food safety and staff hygiene., • Follow and enforce all guidelines in the WS New York Kitchen Manual., • Inspects line stations, facilities, ingredients, and all dish components for quality assurance before and during service to ensure a successful execution of the menu., • Creates cooking instructions and plans for Tournants., • Supervise the storage of perishable and nonperishable ingredients to comply fully with health department requirements and company standards of labeling, time, and temperature., • Ensure adherence to safety and emergency procedures to protect staff, guests, and property., • Report any maintenance deficiencies in a quick and timely way., • Resolve guest complaints/queries satisfactorily., • Maintain thorough understanding of industry and stays abreast of industry trends., • Demonstrate courteous and cooperative behavior when interacting with public and staff; acts in a manner that promotes a harmonious and effective workplace environment., • Ensure that The WS New York brand and standards are always met., • Coach and develops Chef de Parties as cooks and train them at their stations., • Expedites food and step in for Kitchen Manager as needed, • Receive and accounts for goods coming into the kitchen., • Maintain positive relationship with vendors., • Leads kitchen staff in inventory, ordering, and stocking of necessary ingredients., • Leads and organize regular deep cleaning and maintenance of kitchen areas and equipment., • 2+ years of Sous chef experience in a Fine Dining and/or high-volume establishment, • Knowledge of best practices for training kitchen staff, • Understanding of various cooking methods, ingredients, procedures and equipment’s., • Positive attitude, a sense of responsibility and ownership of the position, • Detail-oriented with strong communication skills, • Team-oriented with a strong sense of punctuality and reliability, • Demonstrate a sense of urgency and strong work ethic in order to keep up with high volume, • Act as a dynamic and motivated individual who understands the WS New York vision and execute it consistently to the highest level, • Demonstrate the culture that WS New York will be a respectful environment of equality and non-discrimination, • Be able to lift and carry at least 50 pounds, • Be comfortable with repetitive motions (such as walking, bending and standing) for long periods of time, • 2 years fine dining and restaurant experience is a plus, • Attention to detail WS New York provides equal employment opportunities (EEO) to all applicants for employment without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, genetic information, marital status, amnesty, or status as a covered veteran in accordance with applicable federal, state, and local laws.

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

The Working Executive Chef will be actively involved in all aspects of kitchen operations—from menu creation to plating, staff training, and cost management.

Job Description Job Overview: We are seeking a diligent and detail-oriented Quality Control Associate to join our Quality Control team at our leading diamond jewelry company. The successful candidate will be responsible for inspecting and ensuring the quality of our jewelry products, identifying defects, and ensuring all items meet company standards, customer requirements and consumer expectations. Key Responsibilities: • Product Inspection: Conduct thorough visual inspections of jewelry products, ensuring proper dimensions and the integrity of clasps, soldering, center stone settings, prong alignment, and rhodium plating. Inspect for any loose stones and ensure their secure placement., • Defect Identification: Detect manufacturing defects and areas for improvement throughout the production process. Collaborate with the production team to resolve issues promptly and ensure quality standards are upheld., • Quality Documentation: Maintain accurate records of quality control processes, inspection results, and any issues identified. Provide detailed reports on findings and corrective actions taken., • Proven experience in quality control or a related field, in wholesale jewelry., • Quality experience working with diamonds, • Strong attention to detail with the ability to spot defects and discrepancies., • Knowledge of jewelry manufacturing processes and quality standards., • Excellent organizational skills and ability to maintain clear and accurate records., • $21.63 to $26.44 per hour depending on experience, • Health Care Plan (Medical, Dental & Vision), • Retirement Plan (401k, IRA), • Life Insurance (Basic, Voluntary & AD&D), • Paid Time Off (Vacation, Sick & Public Holidays), • Family Leave (Maternity, Paternity), • Short Term & Long Term Disability, • Training & Development

Job DescriptionDescription: Job Title: Crew Member Reports to: Site Manager Location: Manhattan, NY About Tigerwood: Tigerwood is a social enterprise dedicated to spreading joy through exceptional hospitality. We provide tailored staffing solutions for hotels, catering venues, corporate dining, and offsite locations across New York City. From traditional hospitality settings to facilities offering vital resources to migrants, our team ensures professional, compassionate, and high-quality service at every step. Role Overview: Tigerwood Crew Members play a vital role in delivering exceptional service at offsite locations across New York City. These locations include facilities providing temporary housing and critical resources to migrants seeking asylum. Crew Members ensure food safety, maintain quality standards, and create a welcoming environment while assisting with meal distribution and other operational tasks. Key Responsibilities: • Ensure food safety by following proper handling practices and monitoring temperatures., • Assist with the plating and distribution of hot and cold meals., • Restock service lines and organize inventory to maintain efficient operations., • Receive and organize deliveries, ensuring accuracy and timeliness., • Maintain cleanliness and organization at designated stations and throughout the facility., • Collaborate with team members and supervisors to ensure smooth daily operations., • Provide friendly, professional interactions with guests, addressing inquiries or concerns with care., • Use scheduling and communication applications as needed., • Valid Food Handler’s Certificate preferred., • Eligible to work in the United States and be 18 years of age or older., • Experience in customer service or hospitality roles is preferred but not required., • Dependable, punctual, and team-oriented with a positive attitude., • Strong attention to detail and ability to follow food safety protocols., • Lift up to 50 lbs., • Work standing or walking for long periods., • Perform physical tasks such as twisting, bending, and squatting., • Work in fast-paced environments and in all weather conditions., • $17.00 - $19.00 per hour., • Health insurance, PTO, and professional development opportunities. E-Verify Notice: This employer participates in E-Verify and will provide the federal government with your Form I-9 information to confirm that you are authorized to work in the U.S. Este empleador participa en E-Verify y proporcionará al gobierno federal la información de su Formulario I-9 para confirmar que usted está autorizado para trabajar en los EE.UU.. Equal Employment Opportunity: Tigerwood does not discriminate in employment on the basis of race, color, religion, sex (including pregnancy and gender identity), national origin, political affiliation, sexual orientation, marital status, disability, genetic information, age, membership in an employee organization, retaliation, parental status, military service, or other non-merit factor. Tigerwood is committed to providing access, equal opportunity, and reasonable accommodation for individuals with disabilities in employment, its services, programs, and activities. To request reasonable accommodation, contact us at . Requirements:

Line Cooks are dynamic hospitality professionals responsible for prepping, cooking, and plating delicious dishes by the culinary team and assisting the Chef de Cuisine (CDC) and Sous Chefs with their daily tasks. Line Cooks work with all members of the Back of House team to ensure a smooth continuat

Cosme, located in Flatiron NYC, is currently seeking experienced Line Cooks to join their team. Cooking, plating, garnishing, and expediting food.

Role: Line Cook /Short Order Cook. This role requires ingredient prep, cooking, and plating with attention to detail, organization and consistency. Responsible for all food prep, cooking, plating, and dishwashing.

Temporary Line Cook (2-Month Assignment). Capable of executing dishes from start to finish, including prep, cooking, and plating.

Cook 1 is responsible for the preparation, cooking, and plating of dishes in accordance with Faena’s exacting standards, ensuring each guest receives a world-class dining experience. Train and mentor junior cooks and new team members, contributing to a collaborative and high-performing kitchen

Chef Akshay Bhardwaj was the first Indian chef to be awarded "Forbes 30 under 30". Fine dining plating techniques & molecular gastronomy featured on our Chef's Tasting Menu.

Job Description Green Top Farms was founded by a farmer-turned-public-school-teacher who was troubled by the lack of fresh, nutritious foods for many New York families. For the last ten years we have built a high volume food service, catering and delivery business. Throughout that time we have remained deeply involved in working to provide better food resources and education for school children, food pantries, and the broader community. We have also pursued our vision for a more sustainable and equitable food system. We spent the majority of our energies during the COVID Pandemic serving NYC City Agencies in the provision of food for the underserved, as well as non-profit agencies throughout NYC. Our mission is to build a more sustainable and equitable food system, starting by reconnecting consumers and local farmers. We believe the results of strengthening that connection are better nutrition, more tasty food, greater social justice, and reduced environmental impacts. Our menus reflect this attention to bringing nutritious, delicious food to those who need it most. What You’ll Do: • Responsible for managing daily food service in a corporate office setting, including ordering and receiving deliveries, managing inventory to ensure efficiency, plating foods and breaking down each weekday, • Responsible for inventory management and communications to Account Managers including filling out daily consumption reports and weekly rehashes, • Be hands-on with the culinary team during service of specialty items to ensure presentation, quality, and guest experience meet standards, • Supervising and scheduling on site team including monitoring and approving time and attendance, training and developing passionate staff members, • Supervise and ensure a food safe and sanitary environment that meets safe food handling guidelines, • Responsible for managing customer feedback and relaying that information to the account management team to maintain high level quality of service, • Monitor and scale standard operating procedures, rotating positions, assigning tasks, maintaining organization, • Display an outgoing and considerate personality with front of house experience in a restaurant, café or catering setting, • 3+ year supervisory/management experience within a food service environment (catering, commissary, or banquet preferred), • 1+ years in a catering or banquet setting, • Ability to carry over 50 pounds and remain standing for long periods of time, • Excellent written and verbal communication skills, strong tech skills (including Microsoft Office and Google Workspace), and creative problem-solving skills, • Passionate about local food and nutrition, and on a mission to reach folks with better food., • Must have flexible schedule availability Green Top Farms provides benefits including medical insurance, sick leave, paid time off that increases with tenure, commuter benefits and potential for bonuses through our Green Shares employee bonus program. Green Top Farms is an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status. Job Type: Full-time Schedule: Monday through Friday, 6:00am-3:00pm; Requires flexibility Pay: Starting at $26.00 per hour DOE Reporting To: Multi Sites Manager Powered by JazzHR uPcIIIF6tW

Job Description Chemical Handler Technician Epner Technology, Inc, a metal finishing / plating plant in East Williamsburg, NY is looking to hire a full time Chemical Handler Technician. Experience not required, willing to train. • Must be hard working, willing to learn, • High School Diploma / GED required, • Safety Minded, • Ability to handle physical workload - lift up to 75 lbs. and move 55-gallon drums with a manual drum truck., • Ability to work exposed in an environment to include chemicals, rotating equipment, and extension ladders., • Full time Position, • Benefits include paid time off, 401k, and Medical

Job DescriptionDescription: At Triple T Hospitality, our Mission is to achieve “GREATNESS”. Tommy's Tavern and Tap is a dynamic and fast-paced restaurant known for its welcoming atmosphere, exceptional food, and outstanding service. We take pride in delivering a memorable dining experience to our guests while fostering a positive and growth-oriented work environment for our team. We believe that good isn’t good enough - GREATNESS is remembered. The Expo plays a critical role in ensuring that every guest receives a perfectly prepared and presented meal. As the liaison between the kitchen and the front-of-house team, the Expo is responsible for coordinating food orders, maintaining quality and presentation standards, and ensuring timely delivery to guests. Requirements: Exemplify the Tommy’s Tavern + Tap Culture| Dedicate oneself to delivering GREAT guest service, consistently going above and beyond for both guests and team members. • Order Coordination: Organize and prioritize food tickets to ensure timely and accurate order delivery., • Quality Control: Inspect all dishes for accuracy, presentation, and temperature before they leave the kitchen., • Communication: Act as the communication bridge between kitchen staff and servers to ensure smooth service flow., • Plating Assistance: Assist kitchen staff with final plating and garnishing of dishes as needed., • Cleanliness & Organization: Maintain a clean and organized expo station throughout the shift., • Team Support: Collaborate with kitchen and front-of-house teams to handle special requests, allergy alerts, and guest concerns. Qualifications • Previous experience in a fast-paced restaurant environment preferred., • Strong communication and multitasking skills., • Ability to work efficiently under pressure., • Attention to detail and commitment to food quality., • Ability to stand for extended periods., • Ability to lift up to 25 lbs., • Comfortable working in a hot, fast-paced kitchen environment.

Job DescriptionSalary: 85,000-95,000 Senior Culinary Manager New York, NY (Hybrid) Marquee Brands is seeking an ambitious self-starter, with impeccable culinary skills, a rich background in content creation, Food and Beverage experience, exceptional organizational habits and flawless time management skills, to join its New York team as Senior Culinary Manager for the Martha Stewart brand. Martha Stewart Brand Martha Stewart is an Emmy Award-winning and acclaimed lifestyle expert and educator who is the author of more than 90 books on cooking, entertaining, crafts, home keeping, gardening, weddings and decorating. Founded in 1982, the Martha Stewart brand enjoys 98%brand awareness in the United States and represents one of the largest licensed franchises in the home category across various product categories. Heres what you will do here Manage food and beverage development and timelines for Martha Stewart businesses. Including, but not limited to: • Concept/Product Development - initial concept development (including competitive analysis), menu/product planning and development, benchmark recipe optimization, recipe development, ingredient advisement and procurement best practices (brand preferences and vendor introductions, when necessary), menu/assortment evolution and seasonal inclusions, presentation/plating direction and style guide creation, ability to provide menu descriptions and other culinary related copy, etc., • Time & Action Calendar - In collaboration with Brand Director, buildout and adhere to T&A calendar based on go-live dates and Marketing/PR initiatives, • Food Costing - advise on food and beverage costs, develop menus and/or products into agreed upon pricing structures, pivot appropriately when necessary, • Training/Best Practices - establish written guidelines and best practices based on individual brand standards, hands-on training, interviewing & vetting of culinary team members (where applicable), • Execution - coordination and implementation of tastings with key stakeholders, participation in launch of concepts, maintenance and QA audits, • Quality Control - documentation (written and photographic) including product approvals, periodic audits, provide direction/corrective measures when necessary, • Ability to Travel - including concept buildouts, tastings, vendor/manufacturer meetings and production runs, marketing & PR events, trade shows, off-site demos, industry events, etc., • Marketing/PR Support - support Marketing and PR teams for launch and throughout concept lifecycle, • Creative/Design Support - support Creative, Design and Packaging teams by providing culinary advisement on packaging, design, layout, functionality, etc., • Organizing and Archiving -organizing and archiving recipes and style guides, product development documents, tasting logs and feedback documents, vendor/manufacturer contact sheets, photographs, etc., • Media, Content and Education - Assist, create and repurpose existing culinary content in a manner that is aligned with brand standards and business goals; provide culinary direction and feedback to internal and external stakeholders, • Presentation and Teaching - Strong presentation and teaching skills with the ability to lead culinary demos and/or classes, • Management and Direction - Management of development and testing budgets (groceries, supplies and other inventory); Direct/manage freelance food stylists/chefs and test kitchen interns; supply culinary direction to Books Dept., Video/Production, Design Teams and other creative departments as needed; Cookware, bakeware and kitchen gadget product testing/advisement as needed, • Department Duties - Coordination and management of bi-weekly, monthly and quarterly meetings with licensees;Create and present food department presentations (for current partners, future business development, etc.); Conduct food and beverage research as it relates to new and existing businesses, • Additional responsibilities as assigned by manager This job is for you if: • you are a culinary professional with a passion for both food media and merchandise., • you possess exceptional organizational and time management skills., • you are flexible and can change gears and adapt as required., • you can manage priorities for yourself and others, and pivot easily when priorities change., • you have an impeccable work ethic (must be at work on time, meet goals and deadlines and work to the best of your ability), • ability to work in harmony with coworkers., • you are eager and willing to add to your knowledge base and skill. Youre going to need this to carry out this job • Bachelors degree, • Culinary degree, • 4+ years of test kitchen experience, • Product management experience, • Recipe writing and testing experience., • Restaurant and food media (magazine, television, cookbooks) experience, • Microsoft office (Word, Excel, Outlook, PowerPoint) proficiency, • Excellent written and verbal communication skills, • Ability to move about the test kitchen organizing, preparing/testing recipes and merchandise for an extended period (up to 8 hours) of time., • Ability to lift and/or move merchandise and/or kitchen equipment weighing up to 35lbs. Marquee Brands Benefits and Perks • You'll enjoy coming to work because we have a refreshing company culture that is open, entrepreneurial and fun., • Competitive salary, and bonus structure, • Healthcare Benefits including dental and vision, • Parental Leave, • Flexiblespendingaccount(FSA)orhealthsavingsaccount(HSA), • Lifeinsurance, • Pet Insurance, • Generous Vacation and Leave Policies, • Action Days - two (2) fullypaidMarquee In Action" dayseach calendar year to dedicate your time to a charity or a cause of your choice., • 11 Paid Holidays: In addition to Paid vacation. Salary Range - $85,000-$95,000 plus bonus Thisjobdescriptionmay not be inclusive of all assigned duties, responsibilities, or aspects of thejobdescribed, and may be amended at anytime at the sole discretion of the Employer We're anequal opportunity employer. All applicants will be considered foremploymentwithout attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.

Job Description Job Summary: Responsible for the hiring, supervision and training of all stewarding personnel. Responsible for ensuring that all event venues have the proper equipment and supplies. Inspects all kitchen and back of the house food and beverage areas to ensure premises and equipment are clean and free from safety hazards. Supervises ongoing equipment inventory of all china, glass, silver and other essential food and beverage equipment. Conducts inventories. Essential Duties and Responsibilities: • Hire, train, supervise, discipline, schedule and participate in in activities of stewarding team alongside Executive Steward including counseling, discipline, training and direction., • Ensure that all venues have the proper equipment and supplies and that the food is delivered to and from the kitchen in a timely and proper manner for service., • Oversee and follow up on all sanitation standards and procedures. Along with Executive Steward, ensure proper implementation of NYC Dept. of Health requirements and ordinances and CDC sanitation guidelines to ensure a clear and safe work environment., • Enforce safety procedures and cleanliness standards throughout kitchen(s) including walk-in and reach-in boxes, • Assist with maintaining labor costs and labor budget, • Assist in the transport of perishable and non-perishable assets between the venues and other locations; to include off premises., • Maintain control over inventory of China, glass and silver and maintain the supply of necessary equipment to all venue., • Assist with requisitioning equipment for events and responsible for ensuring food service equipment is secure and maintained in proper order. Oversee Security procedures for back of hose., • Manage flow of activity in the kitchen during production and during events, • Communicate with outside vendors when required., • Assist the culinary department in plating out during sit-down dinners as well with setting up family-meals., • Special projects and assignments for continuous improvement., • Travel, as necessary, to different properties/venues, • Keep work area clean and well organized, • Attend and participate in all scheduled meetings and training sessions., • High School graduate or equivalent required., • At least three years’ experience in related field required. Hospitality experience required. Must have experience in directly supervising employees., • New York City Food Handlers Certification or related food safety training knowledge preferred., • Must be able to obtain state health department certificate for food safety, sanitation. to include NYC Department of Health and Mental Hygiene Certificate of Food Protection, • CPR/First Aid certification preferred, • Excellent knowledge of cleanliness and sanitation standards, kitchen equipment, supplies and essentials., • Ability to count service ware during Big Four inventory., • Ability to operate computer in a Windows environment, including Word and Excel., • Excellent communication and interpersonal skills to provide overall guest satisfaction., • Ability to work under pressure and deal with stressful situations during busy periods., • Ability to analyze, forecast, and make judgments to ensure proper payroll and production control., • Ability to supervise a large staff and accomplish goals on a timely basis., • Effectively conduct meetings and maintain communication lines between team members and management personnel., • Excellent verbal and written communication skills, including ability to read, write, and speak the English language in order to effectively communicate with internal and external customers and communicate job functions., • Ability to effectively deal with external and internal customers and ability to collect accurate information from these customers to resolve conflicts., • Ability to direct subordinates to complete assigned tasks as well as assist in performing tasks that are normally delegated to subordinates., • Excellent knowledge in leading and supervising teams to ensure guest satisfaction., • Excellent knowledge of operating a dishwasher, • Excellent working knowledge of standards of sanitation and cleaning., • Must be able to work under pressure and meet deadlines, while maintaining a positive attitude, • Must have a positive attitude about service, teamwork, and motivation to go above and beyond, • Ability to work independently or in a team setting, • If Driver License acquired, must ensure safe driving and transport of food, beverage and paper products and must adhere to annual driver license background checks to ensure validity for driving., • Able to work flexible schedule in order to accommodate business levels. Physical Requirements: • Ability to safely and successfully perform the essential job functions, including meeting productivity standards., • Ability to read, write, speak English to comprehend and communicate job functions., • Ability to safely operate complex food preparation machinery., • Ability to maintain regular, punctual attendance, • Must be able to lift and carry up to 50 lbs. and push up to 100 lbs., • Ability to stand, bend, stoop on a consistent basis, • Ability to work in confined spaces., • Ability to perform duties within extreme temperature ranges., • If Driver License acquired, must ensure safe driving and transport of food, beverage and paper products and must adhere to annual driver license background checks to ensure validity for driving, • Always practice our Pier Sixty Fundamentals and live our company Core Values, • Maintain professional appearance and behavior when in contact with guests and team members., • Arrive to work in a perfect uniform and excellent hygiene, • Know and follow all Pier Sixty emergency, safety and health procedures., • Follow Policies and Procedures in training manuals and Team Member handbook,, • Follow proper time keeping policies and procedures, • Follow the sign in and out procedure for keys as necessary

Oak View Group - Events by RHC NY [Busser / Porter / Cleaner] As a Dishwasher at Oak View Group, you'll: Wash dishes, pots, and pans; Clean kitchen equipment and surfaces; Maintain cleanliness of kitchen and dining areas; Assist with food preparation and plating; Follow sanitation and safety guideli

Job Description A Linecooks’ primary task is to drive the guests culinary adventure. The Linecook will skillfully execute the menu items to standard and guest preference; complete all necessary mise en place, maintain a clean work area and contribute to guests overall satisfaction. Responsibilities include, but are not limited to: • Work various stations to complete food orders to specification using various techniques, • Ability to successfully execute grill, garde manger and fry stations, • Ability to execute recipes/preparation of all food items including plating and presentation per standards, • Partner with FOH colleagues to ensure 100% guest satisfaction, • Complete all prep & side work to specification; ensure workstation if properly stocked, • Maintain a clean and organized workstation including tools, equipment, cutting boards, etc., • Oversee the successful daily operations of Rooftop Lounge, • Ensure work area is fully stocked to standard for next shift, • Maintain positive guest and interdepartmental relations at all times, • U.S. Citizenship/Work Authorization required, • High School Diploma or equivalent required, Culinary degree preferred, • 1 – 3 years cooking experience in a New York City venue (Lounge, Hotel, Restaurant), • Strong knowledge and interest in food and beverage with a sincere interest in the hospitality industry, • NYC Food Handler’s Certification, • Ability to read and follow recipes, • Strong working knowledge of various cooking methods and sanitation, • Excellent knife handling skills, • Great communication skills, professional demeanor and appearance, • Able to work in a team environment and welcome feedback and direction, • Capable of standing for prolonged periods of time, • Ability to lift up to 50 pounds, • Ability to reach, bend, stoop, climb up and down stairs, walk, and carry multiple objects, • Flexible schedule to include day shift, night shift, weekends and holidays, • Ability to perform tasks with accuracy, speed, and attention to detail, • Ability to remain calm in a fast-paced environment

Job Description Company Overview: Founded by Cornell University graduates in 1889, The Cornell Club-New York has been in existence in Manhattan for over a century. The Club is a place to dine with family and friends, host a meeting or social event in a private dining room, enjoy a restful stay in an overnight guest room, and foster intellectual, social, and cultural growth through networking and club programs. In 1989, through the generosity of an alumnus anonymous donor and Member of The Club, our permanent home became 6 East 44th Street. Enriched in tradition of higher education, community service, and continual learning, The Club maintains its relationship with Cornell University along with Weill Cornell Medical Center and Cornell Tech, both of which are located in New York City. Nestled on Club Row, The Cornell Club is a 14-story brownstone featuring 48 finely appointed overnight guest rooms on our upper floors. The Club’s main floor reflects a warm and welcoming ambiance. Completing the first floor, The Club offers its Members a Tap & Grill Room and Business Center. The second floor is home to our formal Cayuga Dining Room and Cayuga Lounge. The A.D. White Library is located on the third floor and offers Members relaxation coupled with quiet work areas. On the fourth and fifth floors of The Club, one will find the perfect venues where Members have hosted family, friends, and colleagues throughout our club’s history. These rooms are also utilized to accommodate The Club’s many prominent speakers and private dining programs. Located on the entire sixth floor is the Health & Fitness Center, featuring state-of-the-art equipment, Peloton Bikes, private trainers, a massage therapist, and course instructors. In 2014, The Club marked its 25th anniversary at our 44th Street location, along with our inaugural recognition as a Five Star Platinum Club of America. In these new times, we remain steadfast in our commitment to offer our Members a haven of hospitality in the greatest city in the world! Summary of Position: Platinum Ivy League Club is seeking hospitality driven individuals who are passionate about fine dining service to join our culinary team. The ideal candidate will be well versed in a variety of cooking methods, capable of executing both à la carte and banquet stations with precision, while consistently meeting presentation and timing standards. Maintaining a clean, well stocked, and organized work area is essential. This is more than just a line cook position; it’s an opportunity for professional growth. We are looking for individuals who are eager to learn, contribute, and advance within our kitchen. For the right candidate, this role offers a clear path toward potential advancement into a leadership position. If you are looking for an environment that values excellence, teamwork, and career development, we encourage you to apply. Essential Job Responsibilities: • Prepare and produce a variety of high-quality dishes as per guest orders, while following approved recipes & specifications in an accurate and timely manner., • Perform work on different kitchen line stations and banquet kitchen as per business demands., • Cook menu items in alignment with the kitchen team to deliver dishes simultaneously at appropriate time., • Weigh and measure ingredients; properly use recipes in order to produce dishes up to standard., • Maintain a thorough working knowledge of recipes, ingredients, allergens, and food presentation., • Ensure that food quality, quantity, freshness, and presentation meet the standards of The Cornell Club., • Maintain a clean and well organized work station, while adhering to safe work and equipment practices, and follow all food safety, health and sanitation standards., • Ensure all the products and prepared items are properly labeled, dated, initialed, covered, and rotated following FIFO., • Follow all company policies, procedures, and guidelines including being ready to work at scheduled shift, in uniform, as per uniform standards., • Complete assignments in a timely and professional manner., • Operate ethically to protect the assets and image of the company., • Must be able to maintain a schedule availability flexible to the business demands., • Culinary degree and/or certificate highly desirable., • NYC Department of Health Certification or a commitment to getting one before the end of probationary period., • Minimum five to ten years of experience in a full service, high-volume, fast paced kitchen or food service environment., • Must have excellent knife skills and are proficient in all aspects of cooking., • Demonstrated experience with various cooking methods, ingredients, equipment and procedures., • Have experience on multiple stations in the kitchen., • Working knowledge and understanding of health, safety, and sanitation standards, • Ability to take direction and show initiative., • Ability to follow and execute recipes to designated specifications., • Ability to work in a clean, organized, and efficient manner in a high-pressure environment., • Excellent attention to detail, time management, and organizational skills., • Effective communication and interpersonal skills conducive to a productive teamwork environment., • Ability to work both independently and in a team environment., • Strong work ethic, team player, and customer-focused approach., • Ability to work a flexible schedule including days, nights, weekends, and holidays., • Must be passionate, innovative, and dedicated to success., • Presents themselves professionally. eg: clean uniform, well groomed, sharp knives., • Maintains the ability to follow standardized recipes, cooking techniques, procedures and plating for all menu items and specials., • Meets timing and attendance standards., • Coordinates orders with others, assists coworkers as needed., • Works cooperatively with front of the house staff to respond to member needs., • Ensure their areas of responsibility are well stocked and guests ready., • Ability to perform the essential job functions consistently, safely and successfully, including meeting qualitative and/or quantitative productivity standards., • Ability to maintain regular, punctual attendance., • Ability to lift and carry items weighing 50 pounds on a regular basis., • Ability to stand for prolonged periods of time., • Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the property., • Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment., • $25/hour for the first year, $33/hour thereafter. This is mandatory for all new hires as per the CBA with Local 6., • Full union benefits after 90 days probation, including medical, dental and vision. Please note that under the CBA with Local 6, The Cornell Club reserves the right to extend the probationary period an additional 30 days., • 40 hour work week, can change depending upon the needs of the business., • Overtime after 8 hours worked in a day.

Job Description • A Line Cook prepares food using recipes and menu items created by the Head Chef and helps keep the kitchen running smoothly. Some of their key duties and responsibilities include:, • Assisting with stocking and setting up the kitchen stations, • Preparing food including cleaning and cutting the ingredients and cooking main dishes, desserts, appetizers and snacks, • Plating prepared foods based on senior chef’s guidance, • Working with servers to ensure that orders are completed according to request and on time, • Washing and cleaning the kitchen and cooking utensils and storing the equipment at the end of shifts, • Ensuring that the kitchen operation procedures and hygiene meet food safety standards and regulationsCompany DescriptionVertical Staffings is one of the leading agencies since 2014, we have made it our mission to help jobs seeking professionals achieve their career goals. As a company, we continue to excel in bridging the gap between our clients' talent needs and our staff's desire to take their dream career to the next level.Vertical Staffings is one of the leading agencies since 2014, we have made it our mission to help jobs seeking professionals achieve their career goals. As a company, we continue to excel in bridging the gap between our clients' talent needs and our staff's desire to take their dream career to the next level.

Job Description Overview The Cook 1 is responsible for consistent cooking, preparing, and garnishing of quality food product. This position is instrumental in maintaining a clean, organized, and harmonious kitchen. #IndeedNY Responsibilities • Follow kitchen safety procedures at all times., • Follow handwashing and other personal and kitchen sanitation procedures at all times., • Report safety, sanitation, and other similar violations to the chef., • Operate, maintain, and clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill, and other equipment according to instructions., • Set up stations, including utensils, equipment, and other needed items., • Receive and store food according to standards, ensuring all product is rotated and items are stored at proper temperatures., • Review production schedule at the beginning of each shift to ensure all items necessary for preparation are stocked., • Ensure all items are prepared according to recipe cards, plating guides, and photographs., • Maintain cleanliness continually by throwing away trash, wiping down work area, cleaning equipment, and returning utensils., • Follow governmental workplace health and safety guidelines and safety data sheets when storing and handling toxic substances., • Maintain positive and professional communication with all staff., • Provide recognition to others, including co-workers, supervisors, managers, and directors., • Participate in meetings to learn about global programs, new products and procedures, and to discuss areas of opportunities, special events, and other activities., • Ensure a healthy and safe work environment for co-workers and guests., • Be knowledgeable of property facilities, services, hours of operation, in-house events, conferences, and amenities to proactively assist guests., • Promote property outlets to guests., • Assist guests in finding locations within the property by escorting, when possible, or giving clear directions., • Resolve guest complaints using property procedures., • Create a positive environment in which all employees have the ability to maximize their potential., • Listen to comments, criticisms, and feedback from guests, employees, and managers to gain an understanding of strength and opportunity to improve personal/property performance., • Work as a team, helping all employees to complete the required activities that ensure we deliver Amplified Service., • Participate in Sound Check meetings on each shift., • Always smile and offer a warm greeting to all., • Know, understand, and practice (with energy and enthusiasm) the mission, values, mottos, culture and spirit that make Hard Rock unique., • Take initiative to offer assistance throughout the property., • Operate ethically to protect the Hard Rock brand., • Utilize programs designed to help Save the Planet., • Perform duties in accordance with company standards, policies, and guidelines, and applicable laws and regulations., • Perform additional duties as requested by department managers and supervisors., • Communicate with supervisors and managers to ensure that assigned duties are completed to standard., • Coordinate operations with other departments, as needed., • Present a professional image to employees, guests, clients, owners, and investors., • Maintain confidentiality of guest, employee, and company information. This job description reflects the position’s essential functions; it does not encompass all of the tasks that may be assigned. Qualifications • Secondary school degree preferred and/or previous work experience in service for at least 2 years. SKILLS • Ability to comprehend and use basic language, either written or spoken, to communicate information and ideas., • Ability to read, comprehend, and write simple instructions, short correspondence and memos., • Ability to perform numerical operations using basic counting, adding, subtracting, multiplying or dividing., • Ability to effectively deal with internal and external customers and staff, some of whom will require high levels of patience, tact, and diplomacy., • Fluency in English: additional languages preferred. PHYSICAL DEMANDS • Ability to move throughout the business (standing, walking, kneeling, bending) for extended periods of time., • Ability to make repeating movements of the arms, hands, and wrists., • Ability to express or exchange ideas verbally and perceive sound by ear., • Ability to obtain impressions through the eyes., • Manual dexterity, hand-eye coordination, and ability to work with hand above shoulders., • Ability to regularly move objects (lift, push, pull, balance, carry) up to 50 pounds / 25 kilograms., • Ability to turn or twist body parts in a circular motion., • Ability to tolerate exposure to heat, cold, chemicals, and loud/noisy environment. ADDITIONAL REQUIREMENTS • Understanding of lifestyle hotels and premium dining products and services., • Must meet legal requirements for any required licensing., • Ability to work evenings, weekends, and holidays, as needed.

Job Description Enkai Sushi Bar is located in St. Thomas, Virgin Islands!!! Relocation Assistance available! Sushi Chef Job Summary Our restaurant needs an experienced Sushi Chef to join our team. You will prepare sushi rolls and dishes from the orders coming in from the bartenders and servers. Our ideal candidate is comfortable with a variety of sushi rolling, plating, and related cooking techniques and has experience working in a busy sushi restaurant. Advanced knife cutting skills are a must. We expect our sushi chefs to be friendly and interact with customers, providing recommendations on different dishes when requested. Once trained, he will oversee dishes appetizer/dessert chef plating as well as the other rollers on the line. Responsible for running the line during service whilst in the main sushi roller position once trained. Sushi Chef Duties and Responsibilities • Greet customers as they sit down, • Prepare raw fish and other sushi ingredients, • Roll and plate dishes for customers, taking note of individual requests, • Maintain a clean and safe workspace, • Coordinate with wait staff to ensure an efficient flow of orders, • Regularly take kitchen inventory, • Placing food orders from vendors and receiving vendors delivering daily, • Oversee other sushi rollers, appetizer/dessert cook and food preppers when there is time., • Kitchen scheduling, • Hiring/firing and interviewing when train and can handle, • Culinary arts education and training (preferred), • Cooking and sushi-making experience, • Food handler's card, • Knife skills, • Communication, time-management, and organizational abilities, • Leadership, • Running the line during high flow business hours, • Station checksCompany DescriptionAn artistic specialty sushi restaurant, with friendly vibe, fusion food (we can incorporate any kind of cuisine into sushi type dishes). Non corporate atmosphere, on the waterfront. Indoor AC dining and outdoor dining right by the water. Under water blue lights, customers can serve sushi scraps to Tarpin that jump out of water to eat.An artistic specialty sushi restaurant, with friendly vibe, fusion food (we can incorporate any kind of cuisine into sushi type dishes). Non corporate atmosphere, on the waterfront. Indoor AC dining and outdoor dining right by the water. Under water blue lights, customers can serve sushi scraps to Tarpin that jump out of water to eat.

Job Description About us: From innovative menus and striking design to impeccable service and critical attention to detail, at Great Performances, we weave our mission into all we do. This woman-owned business serving New York City for over four decades has evolved from a waitress staffing agency to the leading catering, events, and hospitality companies in the greater New York area. We provide food services in an array of celebrated New York City cultural institutions including Jazz at Lincoln Center, Brooklyn Museum, Brooklyn Academy of Music, Wave Hill, and The Apollo Theater. We are known for full-service catering and events, corporate workplace dining and amenity programs, and large-scale event and festival production. Great Performances is the nation’s first caterer to own and operate an organic farm, Katchkie Farm located in Kinderhook, NY. Progressive from the start, we consistently set the pace for industry best practices. We are seeking highly motivated and talented individuals to join our team and to support our vision, mission, and values through everything they do. If you share our passion and want to make a meaningful impact, we invite you to apply. Our Vision: Building Community to Better Our World Our Mission: Unleash Joy through Genuine Hospitality Our Core Values: Craftsmanship: developing new menus, designs, and moments to deliver engaging experiences to our clients and guests. People: creating fair access, opportunity, and advancement for everyone. Our employees are our greatest asset. Sustainability: upholding and elevating standards for sustainable behaviors that support our planet. Collaboration: aligning with our clients’, colleagues’, and community’s visions to execute a successful experience. Doing Good through Food: engaging in action around food access, health and wellness, education, and philanthropy. We are seeking a dedicated, reliable, and experienced Cook to join our Home-Delivered Meals Program serving clients under the Department for the Aging (DFTA). The Cook plays a vital role in preparing high-quality, nutritious meals that meet established dietary, safety, and portion standards. This individual will ensure all meals are produced efficiently and in compliance with DFTA nutritional guidelines, food safety regulations, and Great Performances’ culinary standards. The ideal candidate has strong culinary skills, attention to detail, and a passion for supporting the health and well-being of New York City’s older adults. This position requires the ability to work in a fast-paced, high-volume kitchen while maintaining consistency, cleanliness, and teamwork. The Cook will also assist with menu execution, oversee proper storage and labeling of ingredients, and collaborate with kitchen and packing teams to ensure timely and accurate meal preparation and delivery. This is an excellent opportunity for someone who takes pride in their craft, values teamwork, and wants to make a meaningful impact by preparing meals that nourish and support the community. Responsibilities: • Review recipes, assemble, combine, and cook ingredients while maintaining a sanitary kitchen environment., • Execute hot food production in accordance with plating guide specifications and established standards., • Pay close attention to the details and presentation of each order to ensure high-quality results., • Place and expedite orders efficiently to meet program service standards and delivery timelines., • Maintain proper food safety, sanitation, and storage requirements in compliance with DOH and DFTA regulations., • Keep an organized and clean workstation at all times, following kitchen opening and closing procedures., • Ensure food is cooked and held at proper temperatures to prevent foodborne illness., • Minimum 2–3 years of cooking experience in a high-volume kitchen, catering, or institutional food service environment (DFTA or senior meal program experience a plus)., • Strong knife skills with the ability to efficiently and safely chop, dice, slice, and prepare ingredients to precise specifications., • Ability to read and follow recipes, production sheets, and portion control guidelines accurately., • Solid understanding of nutrition, portion control, and special dietary needs preferred., • Excellent time management and organizational skills with the ability to meet tight deadlines and adapt to shifting priorities., • Ability to lift up to 50 lbs and stand for extended periods (up to 8 hours)., • Valid Food Handler’s Certificate., • Must own a complete knife and tool kit., • Strong work ethic, well-organized, focused, attentive to details, • Dependable and punctual. Salary: $18.00/hour Job Type: Full-time Schedule: 5:00 AM - 1:00 PM Benefits: PTO, Medical, Dental, and Vision insurance, Transit, and FSA (Flexible Spending Account) Must be able to provide valid documentation that you are legally eligible to work in the United States. Great Performances is an equal opportunity employer. At Great Performances, we employ qualified individuals based solely on ability, training, and experience. Great Performances does not discriminate against any employee or applicant for employment or promotion based on race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.

Job DescriptionDishwasher Concourse Club Our Lounge atop the Element by Westin, Wood-Ridge, NJ Summary of Position As a member of our kitchen team, it is the line cook's primary responsibility to prepare the highest quality food, consistently and effectively. Hourly Wage Range: Begins at $17.00 an hour *Actual rate offered will be based upon experience, location, and position. As Line Cook, you will: • Accurately and efficiently prepare hot food items, • Prepare and portion food products prior to cooking, • Perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items, • Demonstrate a true desire to satisfy the needs of others, • 1-2+ years' experience as a line cook in a high-volume kitchen is REQUIRED, • Ability to work both independently and as a member of a team, • An impressive work-ethic, • Must have a great personality, desire to serve guests, and enjoy working as part of a team, • Must be able to multi-task, • Up-beat and engaging, • Neat, clean, and professional appearanceBenefits, • Advancement Opportunities - We promote from within!, • Competitive hourly rate PLUS tips, • Unique opportunity to be a part of a brand-new concept, • Medical for FT Associates, • 401(k), • Vacation Time Accruals, • Tuition Reimbursement, • Flexible schedules, • Teammate Assistance Fund, • Fun, Energetic Work Environment, • ...And Our AMAZING Briad Culture!! More About Concourse Club. Handcrafted, unique cocktails are served in this upscale atmosphere on our rooftop oasis. Here, you can pair any one of our carefully crafted cocktails and wine list with inspired small plates that will amaze your taste buds. We proudly offer a large, unique, and hard to find selection of spirits that will excite the senses. We also offer an eclectic wine, champagne, and sake collection that is sure to give you something new to try. About us. The Briad Group® is rapidly expanding to serve many hospitality needs. Our robust portfolio consists of Wendy's franchise locations, Marriott and Hilton brand hotels, an outdoor lifestyle shopping center, and a growing portfolio of unique Rooftop Lounge venues atop our most innovative hotels. Our mission. Create positive lifelong emotional connections with our teammates and our guests. Our formula for success includes building strong leadership teams. The Briad Group® takes pride in training, developing and promoting what it considers the hospitality industry's most talented employees. Apply today to become a part of the Briad Hospitality Family!! We Are an Equal Opportunity Employer - All applicants will receive consideration without discrimination based on sex, marital status, race, color, age, creed, national origin, sexual orientation, military reserve membership, ancestry, religion, height, weight, use of a guide or support animal because of blindness, deafness or physical handicap or the presence of disabilities.

Job DescriptionSummary: A Cocktail Server is responsible for serving guests by assisting with food and beverage selections, ringing in and monitoring orders, maintaining dining ambiance and overall cleanliness and presentation of the space. Duties and Responsibilities: • Maintains a working knowledge of the cocktail food and drink menu, • Describe various food dishes and beverage recipes to customers, • Uses LDV standards of engagement for all service techniques, • Checks with guests regularly during their experience to confirm satisfaction, • Provides guest check promptly and returns receipt promptly, • Keeps all service and table areas clean, organized, and stocked, • Assists in clearing and pre-bussing whenever possible, • Provide engaged, friendly and attentive customer service to all guests inclusive of eye contact, respectable conversation and smiling, • Comfortable working behind the bar and assisting with making & serving beverages as needed, • Comfortable working in kitchen assisting with plating & serving as needed, • Practice highest regards for safety within all areas and with all materials, • Follow and adhere to all standards set forth by the Department of Health (DOH), • Have knowledge of state and federal liquor regulations pertaining to serving alcohol, • Perform other related activities as assigned by management Qualifications • Deliver timely and courteous service to LDV Hospitality guests in adherence to our company policies and procedures, • Ability to speak, understand, read and write in English, • Must have basic math skills, • Maintain friendly, helpful and positive attitude at all times, • Strong customer service background, • Ability to have an outgoing, friendly disposition for guest relations, • Working knowledge of the cocktail food and drink menu, • Adherence to company, state, and county sanitation standards, • Strict adherence to posted schedule and clock in/out at times, • Attendance to company meetings and training seminars as required, • Responsible for training and developing new employees to LDV Hospitality’s standards of service, • Adherence to company uniform and grooming policies, • Perform all other related and compatible duties as assigned by management, • Ability to lift at least 30 pounds on a regular basis, • Ability to bend, stoop, stand and perform extensive walking for 8-10 hours a day, • Mobility and manual dexterity appropriate to staff in the Cocktail Server position Work Environment • Ability to withstand a high volume of business and the movement, noise and temperature extremes associated with that volume, • 1+ years experience as a Cocktail Server in a similar caliber establishment, • A high school education is required LDV is a boutique hospitality group that creates authentic and unique restaurant and cocktail bar experiences across the country, both independently and for iconic hotels, inspired by La Dolce Vita, "The Good Life." The mission of LDV is to channel our passion for genuine hospitality into creating charming restaurant and bar experiences. Through our F&B offerings, we bring La Dolce Vita, "The Good Life," to our guests by curating an ambiance of effortless elegance. These experiences elevate and define a true sense of place for our hotel partners. We achieve this with our team of extraordinary people, culinary integrity, and excellence in service.

Job Description Harlem Children’s Zone (HCZ) — a world-renowned education and poverty-fighting organization based in New York — seeks an enthusiastic, dedicated, and mission-aligned Server for the Food Services Department. The ideal Server will bring a passion for the mission of Harlem Children’s Zone: break the cycle of intergenerational poverty with comprehensive, on-the-ground programming that builds up opportunities for children and families to thrive in school, work, and life. The Server will join our Promise Academy Kitchen team that works to transform how the community engages with food—by improving our nutrition environment and thinking more sustainably about what we eat through hands-on nutrition education in the garden and the kitchen, in the classroom, and in the boardroom. Transforming what we eat is crucial to HCZ’s larger missions—in the classroom, future, and beyond. The better we eat, the better we learn, and the better we live. So, join us as we create a community of educated eaters. We are looking for a dedicated, energetic, reliable, and organized server who enjoys working as part of a team in a fast-paced culinary environment. Servers provide dining services in the HCZ community’s dining room while exceeding hospitality and service standards. As a server, you will be an ambassador of the HCZ Kitchen's core values. You will be responsible for interacting with our guests and ensuring our serving area processes run smoothly. You will report to the Lead Server, Sous Chef, Executive Sous Chef, and Executive Chef, but will be empowered to make your own decisions, with management approval, that create the best overall experience for our guests. For more information, check out Want to Work at Harlem Children’s Zone? Here’s 7 Things You Need to Know. Requirements • High School Diploma, • Good interpersonal and communication skills, • Ability to work in a team environment and demonstrate excellent customer service, • Minimum of two years experience in the food service/customer service, • Must be able to understand verbal and written instructions, • Basic culinary knowledge of product identification, terminology, and production, • Must be able to work well in stressful, high-pressure situations, including handling guest complaints and disputes and resolving them to satisfactory results., • Effective listening to, understanding, and clarifying concerns and issues raised by team members and guests must be effective., • Responsible for plating meals according to proper portion sizes, • Responsible for the set-up, breakdown, and re-set of serving lines; and after-meal service, • Assist with stocking, as needed, all side stations and other designated areas with proper supplies and items prior to the start of each meal service, • Maintain sanitary conditions; implement and practice a “Clean as you Go” to keep areas clean and safe. Practice safe, sanitary food handling and service, • Maintain and replenish salad bars during meal periods, • Maintain and replenish milk chest as needed, • Responsible for knowing the daily menu, salad bar, and possible allergens they may contain, • Keep students informed of the scheduled menu and new items while looking for ways to increase breakfast and lunch participation, • Get student customer feedback (food quality, likes, and dislikes) during non-service time, • Completion of additional tasks requested by a management team, • Ability to stand for long periods of time, bend, kneel, and reach to store/retrieve supplies, • Ability to lift, carry, and push supplies and boxes up to 50 pounds, • Monday-Friday As a member of the Harlem Children's Zone team, you will join a supportive and inclusive community dedicated to helping children, families — and our staff — thrive. Please take a look at our Part-Time benefits below. Our exceptional Part-Time benefits include: • Career Advancement, • Paid sick leave, • Employee referral bonus, • Physical wellness discounts, • Commuter benefits Harlem Children's Zone and Promise Academy Charter Schools do not provide work visas for candidates who require employer sponsorship to ensure work authorization in the United States. Harlem Children's Zone is an Equal Opportunity Employer.

Job Description One of the strengths that sets The Bristal apart as a luxury assisted living community is our chef-prepared cuisine and the country club dining experience we provide three times a day. We are seeking friendly, professional and, above all, compassionate Waitstaff with the kind, patient and cheerful spirit to deliver on that exceptional experience. You know the satisfied feeling you get at an upscale restaurant when the servers do an excellent job? That’s the same feeling we wish our residents to have every day, and as part of our Waitstaff team, your performance is key to making that happen. In this role you will be responsible for ensuring all meals are served and presented in accordance with the guidelines established by the Director of Food Service. The loving care, attention and great customer service you bring to the dining experience are fundamental to the quality of life and the general wellbeing of our residents every day. Additional responsibilities include: • Patiently and cheerfully taking resident meal orders, • Checking station tables for settings and cleanliness, • Reading the menu after service so that you can knowledgeably assist the residents with their selections, • Assisting in the plating and proper portion controls of some or all of the following: appetizers, salads, soups, beverages and desserts, • Experience as a Waiter/Waitress in a restaurant or food-service-related industry, • Able to function in a fast-paced environment, • Have a strong ability to multi-task, • Possesses good communication, customer service and people skills, • Is professional, patient and able to satisfy a demanding customer base, • Experience working with a senior population is preferred, but not required, • Is a team player, willing to help out where needed to ensure a pleasurable dining experience, • Familiarity with food safety, food preparation and board of health guidelines is a plus, • Is able to adjust to different personality types and situations in positive ways, • Must always be reliable, caring and gentle in actions and demeanor, • Maintains an abiding respect for the elderly and remains calm at all times

Job Description One of the strengths that sets The Bristal apart as a luxury assisted living community is our chef-prepared cuisine and the country club dining experience we provide three times a day. We are seeking friendly, professional and, above all, compassionate Waitstaff with the kind, patient and cheerful spirit to deliver on that exceptional experience. You know the satisfied feeling you get at an upscale restaurant when the servers do an excellent job? That’s the same feeling we wish our residents to have every day, and as part of our Waitstaff team, your performance is key to making that happen. In this role you will be responsible for ensuring all meals are served and presented in accordance with the guidelines established by the Director of Food Service. The loving care, attention and great customer service you bring to the dining experience are fundamental to the quality of life and the general wellbeing of our residents every day. Additional responsibilities include: • Patiently and cheerfully taking resident meal orders, • Checking station tables for settings and cleanliness, • Reading the menu after service so that you can knowledgeably assist the residents with their selections, • Assisting in the plating and proper portion controls of some or all of the following: appetizers, salads, soups, beverages and desserts, • Experience as a Waiter/Waitress in a restaurant or food-service-related industry, • Able to function in a fast-paced environment, • Have a strong ability to multi-task, • Possesses good communication, customer service and people skills, • Is professional, patient and able to satisfy a demanding customer base, • Experience working with a senior population is preferred, but not required, • Is a team player, willing to help out where needed to ensure a pleasurable dining experience, • Familiarity with food safety, food preparation and board of health guidelines is a plus, • Is able to adjust to different personality types and situations in positive ways, • Must always be reliable, caring and gentle in actions and demeanor, • Maintains an abiding respect for the elderly and remains calm at all times

Oak View Group - Cirque Luzia Show [Busser / Porter / Cleaner] As a Dishwasher at Oak View Group, you'll: Wash dishes, pots, and pans; Clean kitchen equipment and surfaces; Maintain cleanliness of kitchen and dining areas; Assist with food preparation and plating; Follow sanitation and safety guidel

Restoration Hardware - JobID: 37274 [Busser / Porter / Cleaner] As a Dishwasher at Restoration Hardware, you'll: Wash dishes, utensils, and kitchen equipment; Maintain cleanliness and organization of dishwashing area; Assist with food preparation and plating; Adhere to health and safety regulations;

Proven cooking experience, including experience as a restaurant cook or prep cook. Line Cooks at Burger King are responsible for meal preparation, including cooking and plating food orders, according to the restaurant’s standards. Prepare ingredients for cooking, including portioning, chopping, an

Job DescriptionDo you have experience working as a Prep Cook? All Team is looking for the right candidate to hire immediately! APPLY TODAY and start working ASAP!!WE OFFER OUR PREP COOKS: RESPONSIBILITIES OF PREP COOKS: • Follow the prep list created by chefs to plan duties and follow duties as assigned, • Measure ingredients and seasonings to be used in cooking, • Prepare cooking ingredients by washing and chopping vegetables, cutting meat etc., • Undertake basic cooking duties such as reducing sauces, parboiling food, etc., • Comply with nutrition, portion, plating and sanitation guidelines, • Prepare different types of food from the menu, following carefully the recipes, • Package take-away food for clients, • Place food trays under food warmers, so that the food arrives in good conditions at the table, • Distribute the plates to be served to the waiting staff, • Accept or reject ingredients from food suppliers, based on their appearance and quality, • Store ingredients in dedicated containers, making sure that they are best preserved, • Label and stock all ingredients on shelves so they can be organized and easily accessible, • Inform superiors when stock is getting low or when the kitchen tools do not work properly, • Clean and sanitize working surfaces, tools, utensils and working area, • Carefully supervise the food temperature and the temperature from cooling rooms, to ensure that the ingredients kept are kept at the appropriate temperature, • Swipe remaining food from plates and put them in the dishwasher/or wash by hand as needed QUALIFICATIONS FOR PREP COOKS:, • Proven experience as prep cook, • Knowledge of cuts, temperatures, and health and safety rules in a kitchen, • Manual dexterity able to operate cutting tools and kitchen utensils, • Patient with an ability to stay positive under pressure REQUIREMENTS FOR PREP COOKS:, • Clean, friendly, and professional appearance, • Positive attitude and strong work ethic, • Team player who works well with others, • Thrive in a fast-paced environment, • Excellent communication and customer service skills, • Responsible & dependable, with reliable transportation, • All candidates must be 18 years of age or older to apply, • All candidates must be eligible to work in the U.S. Thank you for your time; we look forward to hearing from you!

Job DescriptionCompany Description Eataly is the world’s largest artisanal Italian food and beverage marketplace! Eataly is not a chain; each Eataly is different, with its own character and own theme – but all with the same aim... for our guests to: • EAT authentic Italian food at our restaurants, cafés and to-go counters, • SHOP a selection of high-quality Italian, local and homemade products, • LEARN through our classes and our team’s product knowledgeJob Description A Line Cook transforms high-quality, unique ingredients into authentic Italian dishes through preparing, cooking and plating food items in Eataly’s exciting, high-volume, open kitchens. Reports to the Sous Chef Manager or Chef de Cuisine. • Portions, cuts, slices, dips, batters, breads, whips, beats, maintains holding temperature, fries and sautés, • Selects cuts of meat, poultry, shellfish, fish, game or vegetables to be used for frying or sautéing, • Plates menu items along with appropriate garnish, • Follows recipes and complies with portion sizes, quality standards, department rules and procedures, and Department of Health regulations, • Performs other duties as required or assignedQualifications, • 2+ years in a food preparation position, • Good knife skills and finger dexterity to use small tools and utensils adeptly, • Availability to work onsite with a flexible schedule often including evenings, weekends and holidays, • Ability to lift up to 50 pounds, • Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending and squatting Additional Information Benefits and Perks • Medical, Dental, Vision Insurance, • Paid Time Off, • Paid Parental Leave, • 401K with match or RRSP, • Bonus program, • Free family meal daily, • Discounts at Eataly, • Classes on products and Italian cuisine, • Referral bonus program, • and more! Eataly is an equal employment opportunity employer. It is the Company’s policy to not unlawfully discriminate against any applicant or employee on the basis of race, color, sex, sexual orientation, religion, national origin, age, disability or any other characteristic made unlawful to consider by applicable federal, state, or local laws. Eataly also prohibits harassment of applicants and employees based on any of these protected categories. It is also Eataly’s policy to comply with all applicable federal, state and local laws regarding consideration of unemployment status, salary history, credit/bankruptcy history and criminal background/conviction history in making hiring decisions. If contacted for an employment opportunity, please advise Human Resources if you require accommodation.

Job DescriptionCompany Description Eataly is the world’s largest artisanal Italian food and beverage marketplace! Eataly is not a chain; each Eataly is different, with its own character and own theme – but all with the same aim... for our guests to: • EAT authentic Italian food at our restaurants, cafés and to-go counters, • SHOP a selection of high-quality Italian, local and homemade products, • LEARN through our classes and our team’s product knowledgeJob Description A Line Cook transforms high-quality, unique ingredients into authentic Italian dishes through preparing, cooking and plating food items in Eataly’s exciting, high-volume, open kitchens. Reports to the Head Chef and Sous Chef Manager. • Portions, cuts, slices, dips, batters, breads, whips, beats, maintains holding temperature, fries and sautés, • Selects cuts of meat, poultry, shellfish, fish, game or vegetables to be used for frying or sautéing, • Plates menu items along with appropriate garnish, • Follows recipes and complies with portion sizes, quality standards, department rules and procedures, and Department of Health regulations, • Performs other duties as required or assignedQualifications, • 2+ years in a food preparation position, • Good knife skills and finger dexterity to use small tools and utensils adeptly, • Availability to work onsite with a flexible schedule often including evenings, weekends and holidays, • Ability to lift up to 50 pounds, • Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending and squatting Additional Information Benefits and Perks • Medical, Dental, Vision Insurance, • Paid Time Off, • Paid Parental Leave, • 401K with match or RRSP, • Bonus program, • Free family meal daily, • Discounts at Eataly, • Classes on products and Italian cuisine, • Referral bonus program, • and more!

Job Description Job Title: Catering and Event Chef (Seasonal) Reports To: Executive Chef, Director of Events Compensation: $1500 week/$75,000 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 ! Event’s by Roberta's offers full-scale on- and off-site food and beverage services using the best seasonal ingredients available, keeping in the vein and vision of our restaurant. We ensure each event is presented with the highest-quality food, in keeping with the distinctive and delicious food served at our restaurants. We are looking to hire immediately for the summer season - catering events tend to wind down by October, however we are a large company - between all our operations, if we like you, and you like us, we’ll carry on working together. We are currently looking for an experienced, detail oriented and self-motivated Catering and Event Chef.. This person is responsible for creating and executing seasonal, market-driven event menus, overseeing all purchasing for events, production and prep scheduling of all BOH catering staff and maintaining all NYC Health Department Standards. This person is responsible for all aspects of event preparation and execution; this is a self-sufficient role working with a small team. QUALIFICATIONS: * Thrives while guiding multiple tasks simultaneously * Strong leadership skills and a natural team builder * Passion for executing delicious food * Experience creating seasonally driven menus revolving around local ingredients * 3+ years of fine dining or catering experience in a high volume operation * Ability to work well & communicate in a fast paced environment * A positive “can do” and team oriented attitude * Wood fired pizza experience preferred - many of our events involve towing one of our mobile ovens to a location and making our pizzas there. * NYC Food Handlers Certificate preferred * Valid driver’s license and ability to drive a commercial vehicle. * Able to stand for long periods of time, lift 50+ pounds * Must be flexible to work nights, holidays & weekends according to the needs of the business. .DUTIES & RESPONSIBILITIES: * Work closely with the Private Events and Catering team on menu planning, event timelines and execution * Conceptualize creative and evolving event menu items based on seasonal availability and client preferences * Execute all product ordering for catering department * Schedule BOH catering staff according to weekly event schedule * Schedule and execute prep hours ahead of events * Ensure that all Roberta’s standards are met and executed throughout menu plating, preparation, delivery, set-up, service, and breakdown of events * Perform other job-related duties such as packing, loading and unloading catering van for off-site events * Maintain a neat & organized work station by complying with NYC Health Department standards. * Work closely with the existing Roberta’s teams, on campus, to utilize the occasionally dynamic workplace our ‘campus’ entails.

Job Description Join the Global Leader in Vibe Dining! Why Join Our Team? • Comprehensive Benefits Package, • Medical, Dental, and Vision Insurance, • Group Life and Disability Insurance, • Group Accident, Hospital Indemnity, and Critical Illness Insurance, • Traditional and Roth 401(k) Plan, • Exclusive Perks & Growth Opportunities, • Employee Dining Discounts and/or Complimentary Onsite Meals, • Career Development & Limitless Growth Opportunities, • If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations., • Employee Assistance Program (EAP) As a Line Cook, you will be responsible for executing high-quality menu items with precision, consistency, and efficiency. Your mission is to ensure every dish meets THE ONE GROUP’s exceptional standards while maintaining a clean, organized, and high-energy work environment. Key Responsibilities • Prepare and execute all dishes from the assigned station with precision and efficiency, • Follow recipes, portioning guidelines, and plating standards to maintain consistency, • Read and process food tickets accurately to ensure timely service, • Maintain cleanliness, organization, and food safety standards always, • Execute all menu items with proper technique, timing, and attention to detail, • Assist with daily prep tasks, ingredient stocking, and kitchen setup, • Ensure all storage and production areas are properly organized and maintained, • Work collaboratively with the BOH and FOH teams to ensure seamless service, • Follow health department sanitation requirements and maintain a safe kitchen environment, • Previous experience as a Line Cook, Prep Cook, or similar kitchen role in a high-volume restaurant, • Strong understanding of culinary techniques, food safety, and kitchen operations, • Ability to work efficiently in a fast-paced, high-pressure environment, • Excellent knife skills and proficiency in various cooking methods, • Strong attention to detail and commitment to quality and consistency, • Must be able to stand for extended periods and lift 50 lbs., • Availability to work nights, weekends, and holidays This is more than a job—it’s a career opportunity with limitless potential in an expanding global brand. If you’re ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience! We use eVerify to confirm U.S. Employment eligibility.

Job Description Join the Global Leader in Vibe Dining! Why Join Our Team? • Comprehensive Benefits Package, • Medical, Dental, and Vision Insurance, • Group Life and Disability Insurance, • Group Accident, Hospital Indemnity, and Critical Illness Insurance, • Traditional and Roth 401(k) Plan, • Exclusive Perks & Growth Opportunities, • Employee Dining Discounts and/or Complimentary Onsite Meals, • Career Development & Limitless Growth Opportunities, • If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations., • Employee Assistance Program (EAP) As a Line Cook, you will be responsible for executing high-quality menu items with precision, consistency, and efficiency. Your mission is to ensure every dish meets THE ONE GROUP’s exceptional standards while maintaining a clean, organized, and high-energy work environment. Key Responsibilities • Prepare and execute all dishes from the assigned station with precision and efficiency, • Follow recipes, portioning guidelines, and plating standards to maintain consistency, • Read and process food tickets accurately to ensure timely service, • Maintain cleanliness, organization, and food safety standards always, • Execute all menu items with proper technique, timing, and attention to detail, • Assist with daily prep tasks, ingredient stocking, and kitchen setup, • Ensure all storage and production areas are properly organized and maintained, • Work collaboratively with the BOH and FOH teams to ensure seamless service, • Follow health department sanitation requirements and maintain a safe kitchen environment, • Previous experience as a Line Cook, Prep Cook, or similar kitchen role in a high-volume restaurant, • Strong understanding of culinary techniques, food safety, and kitchen operations, • Ability to work efficiently in a fast-paced, high-pressure environment, • Excellent knife skills and proficiency in various cooking methods, • Strong attention to detail and commitment to quality and consistency, • Must be able to stand for extended periods and lift 50 lbs., • Availability to work nights, weekends, and holidays This is more than a job—it’s a career opportunity with limitless potential in an expanding global brand. If you’re ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience! We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionBenefits: • 401(k), • 401(k) matching At Savory, we have a common thread that resonates through everything we do: PASSION! We are passionate about the creation of our menus, where our food comes from, and, most importantly, were passionate about our people and the hospitality we show to our clients, our vendors, and each other. Our rapid growth has prompted us to seek qualified individuals who will add a positive impact to our team and help shape the future of Savory. About the role We are seeking a Cook to join the Savory team. Our ideal candidate will anticipate and address the needs of the company and our client partners with a focus on order fulfillment, quality control, presentation and plating, and delivering high-end final products while maintaining a high standard of hygiene and safety in accordance with the Department of Health and Savory standards. This role is a key addition to our growing team. Here are some examples of the primary responsibilities of our Cooks: • Execute daily prep list as prepared by executive and sous chefs, • Maintain an organized and clean workspace: label and stock all ingredients, wash dishes, sanitize surfaces, garbage removal, • Prepare all necessary items for service: measure ingredients and seasonings; wash and chop vegetables as specified; cut meat; etc., • Undertake basic cooking duties: prepare simple salads, sandwiches, or entrees as required, • Compliance with nutrition and sanitation guidelines Your experience should show us the following: • At least two years experience as a prep or line cook in a restaurant or catering entity, • Knowledge and understanding of health and safety in a kitchen environment, • Skill and manual dexterity with cutting tools and kitchen utensils, • Comfort with different knife cuts, • Ability to function in a high-volume, bulk production environment, • DOH Food Handlers license preferred, • Willingness to work a flexible schedule, including days, evenings, and holidays as required, • Capability to maintain a stationary position, often standing for prolonged periods in varying temperature conditions, • Company-sponsored medical plans, including health, dental, and vision insurance for all full-time employees, • Flexible Spending Account (FSA) and transit enrollment

Job DescriptionBenefits: • 401(k), • 401(k) matching At Savory, we have a common thread that resonates through everything we do: PASSION! We are passionate about the creation of our menus, where our food comes from, and, most importantly, were passionate about our people and the hospitality we show to our clients, our vendors, and each other. Our rapid growth has prompted us to seek qualified individuals who will add a positive impact to our team and help shape the future of Savory. About the role We are seeking a Overnight Prep Cook to join the Savory team. Our ideal candidate will anticipate and address the needs of the company and our client partners with a focus on order fulfillment, quality control, presentation and plating, and delivering high-end final products while maintaining a high standard of hygiene and safety in accordance with the Department of Health and Savory standards. This role is a key addition to our growing team. Here are some examples of the primary responsibilities of our Cooks: • Execute daily prep list as prepared by executive and sous chefs, • Maintain an organized and clean workspace: label and stock all ingredients, wash dishes, sanitize surfaces, garbage removal, • Prepare all necessary items for service: measure ingredients and seasonings; wash and chop vegetables as specified; cut meat; etc., • Undertake basic cooking duties: prepare simple salads, sandwiches, or entrees as required, • Compliance with nutrition and sanitation guidelines Your experience should show us the following: • At least two years experience as a prep or line cook in a restaurant or catering entity, • Knowledge and understanding of health and safety in a kitchen environment, • Skill and manual dexterity with cutting tools and kitchen utensils, • Comfort with different knife cuts, • Ability to function in a high-volume, bulk production environment, • DOH Food Handlers license preferred, • Willingness to work a flexible schedule, including days, evenings, and holidays as required, • Capability to maintain a stationary position, often standing for prolonged periods in varying temperature conditions, • Company-sponsored medical plans, including health, dental, and vision insurance for all full-time employees, • Flexible Spending Account (FSA) and transit enrollment

Job DescriptionSalary: 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, saut burners, convection oven, flat top range and refrigeration equipment., • Prepares item for broiling, grilling, frying, sauting 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 Location in Queens, NY Butler Hospitality is a rapidly growing company. We are devoted to providing the best service to our clients, guests, and employees. Working with Butler Hospitality is an opportunity to be a part of a company as it grows to its fullest potential. Working for Butler Hospitality is an opportunity to work with an inclusive, diverse, and tech driven company. WHAT YOU DO: • Executes all recipes, plating, and cooking techniques set by brand standards., • Produces food within ticket time requirements and abides by all local sanitation laws, • Aids the culinary team with additional tasks that are requested by the property manager., • Knowledge of standard portion sizes, cooking techniques, and overall kitchen etiquette, • Ability to stand and work an 8 hour shift, • An ability to work on weekends, holidays, and peak business periods, • Competitive pay, • Wide array of benefits including medical, dental, vision, and 401k The above is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities or physical requirements. Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. #LI-DNI Powered by JazzHR LJDEMSD09S