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About Wakefern Wakefern Food Corp. is the largest retailer-owned cooperative in the United States and supports its co-operative members' retail operations, trading under the ShopRite®, Price Rite®, The Fresh Grocer®, Dearborn Markets®, and Gourmet Garage® banners. Employing an innovative approach to wholesale business services, Wakefern focuses on helping the independent retailer compete in a big business world. Providing the tools entrepreneurs need to stay a step ahead of the competition, Wakefern’s co-operative members benefit from the company’s extensive portfolio of services, including innovative technology, private label development, and best-in-class procurement practices. About You The Category Manager supports the development and execution of category strategies that drive sales growth, profitability, and customer value for the cooperative. This role collaborates cross‑functionally with buying, marketing, merchandising, and analytics partners to deliver customer‑focused insights, optimize assortments, and support both short‑ and long‑term category plans across a broad portfolio of products. The position is responsible for analyzing national and regional customer data, developing data‑driven recommendations, and supporting category initiatives related to assortment, pricing, promotions, forecasting, and ad planning. Success in this role requires strong analytical capability, working knowledge of meat commodities and retail operations, and the ability to translate insights into actionable business strategies that support the cooperative. Core Functions The core functions of this position include, but are not limited to, the following: • Effectively navigates the organization and collaborates cross‑functionally to achieve category objectives, • Provides Wakefern Members with customer‑focused insights and guidance related to product performance and category strategy, • Develops and executes short and long‑term category plans and strategies, • Provides direction and guidance to analyst resources as needed to support category initiatives, • Leads category management projects to optimize assortments, merchandising, and overall category performance, • Manages a broad portfolio of products, developing tailored strategies to drive results across categories, • Builds and maintains strong working relationships with buying, marketing, and merchandising partners, • Actively drives sales growth and maximizes profitability for the cooperative, • Analyzes national and regional customer data to develop recommendations that support business growth, • Champion continuous improvement by identifying process efficiencies, leveraging technology and AI‑enabled insights, and adapting to evolving market trends Knowledge and Skill Requirements • Bachelor’s degree in Business or related field, or currently enrolled with a minimum of 60 college credits completed, • Working knowledge of procurement and product management across meat commodities, including beef, poultry, pork, lamb, veal, smoked, and frozen meats, • Strong analytical skills with a high aptitude for detail‑ and data‑driven work; advanced computer proficiency required, • Prior inventory management and/or warehouse distribution experience strongly preferred, • 1–3 years of supermarket or related retail experience, • Excellent written and verbal communication skills, • Demonstrated leadership capability and strong customer service orientation, • Proven ability to analyze key data and draw accurate conclusions to support category and business decisions, • Solid understanding of retail insights and performance drivers, • Experience leading or supporting category strategies, including assortment/ranging, pricing, and promotional planning across customer channels, • Meat cutting experience preferred, • Experience with ad planning, forecasting, and promotional execution, • Strong negotiation skills Working Conditions & Physical Demands • Ability to sit/stand in front of a computer for long periods of time, • Ability to participate in retail store visits, • Ability to travel as required, • Ability to work a four day in office hybrid schedule as established by the organization Competencies • Communicate Effectively: Share thoughts, ideas and information in an organized, clear and precise and persuasive manner (written and oral communication)., • Drive or Results: Understands how the role impacts the organization’s strategic objectives., • Embrace Change: Adapts to new environment, jobs, technologies and processes., • Develop You: Identifies opportunities for career development., • Build Relationships: Works as part of a team to achieve company goals., • Stay Competitive: Shows passion and enthusiasm for their work. Compensation and Benefits The salary range for this position is $80,000 to $120,000 annually. Placement in the range depends on several factors, including experience, skills, education, geography, and budget considerations. Wakefern is proud to offer a comprehensive benefits package designed to support the health, well-being, and professional development of our Associates. Benefits include medical, dental, and vision coverage, life and disability insurance, a 401(k) retirement plan with company match, paid time off, holidays, and parental leave. Associates also enjoy access to wellness and family support programs, fitness reimbursement, educational and training opportunities through our corporate university, and a collaborative, team-oriented work environment. Many of these benefits are fully or partially funded by the company, with some subject to eligibility requirements. About The Work This job description is intended to set forth the general nature and essential duties and responsibilities of the work performed by associates for this position.It may not contain a comprehensive inventory of all duties, responsibilities, and qualifications required of associates to do this job. Associates may be assigned additional responsibilities as necessary. The Company reserves the right to revise this job description at any time and to require associates to perform other tasks such as circumstances or conditions of its business, competitive considerations or the work environment changes.This document describes the position currently available and is not an employment contract. To perform this job successfully, an individual must be able to perform each essential function satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. If requested, reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. The position covered by this Job Description is expressly declared to be “at will,” meaning Wakefern has the right to terminate the incumbent’s employment at any time, with or without cause. Any written or oral promises or representations to the contrary are expressly disavowed and should not be relied upon by any associate. Any change to this “at will” employment status must be in writing and signed by the Vice President of Human Resource.

For over three decades, Marx Imports has supplied premium and specialty meats to distributors, manufacturers, and retailers across the United States. We have a full range of premium beef, pork and poultry, along with a comprehensive range of game and specialty meats. Our products are all brand driven programs with compelling stories and claims – no pure commodities here. We are expanding our national distributor network and are looking for a well-connected, highly maneuverable salesperson to identify, open, and grow opportunities with food distributors across the country. If you are an energetic, relationship-driven, effective salesperson with proven experience selling protein into distribution, we encourage you to apply. Position Overview We are seeking an experienced foodservice meat salesperson who understands the dynamics of selling into distribution. You must have strong protein knowledge, a deep understanding of the meat cold chain, and the ability to build trust quickly with purchasing teams, category managers, and distributor leadership. This role requires independence, hustle, strong follow-through, and an existing network of distributor contacts throughout the U.S. You must be driven to succeed and able to build, manage, and grow your own book of business. Our Ideal Candidate Will Have Most of the Following: • Extensive distributor relationships nationwide; proven track record selling meat into distribution, • Strong protein / meat industry experience, including imported and domestic meat programs, • Deep understanding of the meat cold chain, logistics, and product movement, • Experience selling beef, pork, poultry, lamb, veal, seafood, or specialty proteins, • Ability to communicate product value propositions and close deals, • Understanding of foodservice purchasing behavior, pricing structures, and margin requirements, • Ability to identify gaps in distributor portfolios and recommend strategic product fits, • Tech-savviness and CRM/communication proficiency, • Strong self-motivation and ability to work independently, • An inclination to utilize AI tools to maximize your effectiveness Chef experience or a culinary background is a plus but not required. Compensation Salary: $100,000 – $250,000+ (depending on experience) Compensation may include commission, incentives, or bonus opportunities tied to performance. How to Apply Please send your resume and a thoughtful cover letter outlining: • Your experience selling protein into distribution, • Why you want to work with Marx Imports, • Why you believe you’ll be successful in this role

Job Description JOB DESCRIPTIONNourish Intake Associate (English/Spanish)Location: Bronx, NY New York Common Pantry is one of the city’s largest hunger relief organizations, providing food assistance, case management services, senior food provision, nutrition education, and hygiene services. We are a dynamic, mission-driven organization experiencing rapid growth and expansion. NYCP is a poverty-fighting organization that reduces hunger and promotes dignity, health, and self-sufficiency by using a holistic approach to reach over 122,000 distinct people -- over 729,000 visitors each year. Last year, we served over 11 million meals. Through an array of programs that we offer, we look to establish long-term stability for those we serve. NYCP is seeking a Nourish Intake Associate (English/Spanish) to join our growing Senior Nutrition Programs team. Nourish is a Commodity Supplemental Food Program (CSFP) that aims to increase health in individuals who are 60 years or older and have low incomes by providing nutritious food choices from the U.S. Department of Agriculture. New York Common Pantry is one of the three agencies statewide contracted to run this program, which allows seniors to receive food every month. Food packages include a variety of foods, such as milk, juice, farina, oats, ready-to-eat cereal, rice, pasta, peanut butter, dry beans, canned meat, poultry or fish, and canned fruits and vegetables. Additional components of Nourish include guidance for preparing nutritious meals, dissemination of nutrition and health information by nutritionists, and referral to health care and social service agencies for other needed services. When at full capacity, Nourish will serve up to 80 + partner sites to expand food and nutrition services for low-income seniors living in Manhattan, Queens, Brooklyn, and the Bronx. The Nourish Intake Associate (English/Spanish) will report to the Nourish Intake Manager at 788 Southern Blvd, Bronx, NY 10455. The schedule for this position is Monday through Friday: 9 am - 5 pm; 1-hour lunch. This is a Full-Time position, 35 hours a week, non-exempt. The Nourish Intake Associate (English/Spanish) is required to work on a Saturday three (3) times a year from 9 am to 1 pm. Responsibilities: * Check in and re-certify senior participants at mobile sites. * Entry data into web-based software Link2Feed. Training will be provided. * Rotate with other Intake Associates to provide front desk coverage and assist at mobile sites and offices, as needed. * Travel to different mobile locations, NYCHA development houses, senior buildings and community/outreach centers throughout the four boroughs, except Staten Island. * Maintain high professionalism and respect with clients, site managers, and team members. * Provide professional customer service to clients and assist with various program issues, service questions, and general client concerns. * Work in a team-oriented atmosphere, effectively communicate and collaborate with team members on various work-related projects. * Provide pantry coverage as assigned, including placing items on tables, pre-packing food items for participants, filling participants’ carts with their packages, breaking down boxes as needed, replenishing pantry items, and noting any damaged items. * Assist with reception, filing, and other clerical duties. * Other responsibilities as assigned. Qualifications: * A High School Diploma or Equivalent is required. * Ability to lift up to 30 lbs is required. * Full professional proficiency level in English and Spanish is required. * Commitment to helping the communities in need and NYCP’s work and mission. * Proficient with Microsoft Office Suite and Google Drive. * Comfortable working with diverse populations. * Multi-task and work in a highly trafficked area. * Strong customer service and interpersonal skills. * Weekend work may be necessary. * Travel between multiple mobile sites using New York City public transportation, including subways, buses, Metro-North, and the Long Island Rail Road. * An academic background in Human Services or social services is a plus This is not an exhaustive list of all responsibilities, duties, skills, efforts or requirements, or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned. This description does not constitute a contract of employment and NYCP may exercise its employment-at-will rights at any time. New York Common Pantry is an Equal Opportunity Employer and is committed to providing equal employment opportunities to you without regard to race, creed, color, religion, national origin, sex, sexual orientation, pregnancy, marital status, age, veteran status, medical condition or disability, genetic information, gender identity, or any other protected status under federal, state, or local law. Pay: $20.50/hour Benefits: * Paid Holidays * Paid Time Off, including Vacation, Personal, and Sick * Medical, Medical Expense Reimbursement Plan, Dental, and Vision insurance * Limited Purpose and dependent care FSA * 403(b) Retirement Account * Employer-Paid Life Insurance and Long-Term Disability * Voluntary Life Insurance * Voluntary Pet Insurance * Pre-tax Transit Benefits

Red Robin - 6200 Hadley Road - Responsibilities: Prepare food according to Red Robin guidelines; Maintain safe food handling and cleanliness rules; Cook meats, fish, poultry, vegetables, soups, and salads; Operate kitchen equipment safely and efficiently; Contribute to a high-volume, guest-focused d

BJ's Wholesale Club - - Responsibilities: Provides assistance to Members by answering questions regarding meats, poultry, and seafood; Weighs, packages, wraps, and labels cuts of meat, poultry, and seafood; Inspects and stores meat upon delivery; Rotates meats, poultry, seafood, prepared foods, and

BJ's Wholesale Club - - Responsibilities: Receives, rotates, cuts, wraps, and merchandises fresh and processed meats; Engages and assists Members by answering questions regarding meat, poultry, and seafood; Prepares special cuts of meat ordered by Members; Cleans and sanitizes all equipment, displa

BJ's Wholesale Club - - Responsibilities: Engages and provides assistance to our Members by making recommendations along with answering questions regarding meat, poultry, and seafood.

BJ's Wholesale Club - - Responsibilities: Engages and provides assistance to Members regarding meat, poultry, and seafood; answers questions and makes recommendations; Prepares special cuts of meat ordered by Members; Cuts, grinds, and processes fresh meats to company cutting standards; weighs, pac

BJ's Wholesale Club - - Responsibilities: Provides assistance to Members by answering questions regarding meats, poultry, and seafood; Weighs, packages, wraps, and labels cuts of meat, poultry, and seafood; Assists the meat cutter in packaging freshly cut meats and seafood; Inspects and stores meat

Mount Sinai - - Responsibilities: Cut, slice, grind, and apportion meats, poultry, fish, and cheeses for patients and employees.Assist butchers in preparing and portioning meats and other foods.Operate equipment such as band saw, slicer, and grinder.Store food supplies and rotate stock in refrigera

Ruth's Chris Steak House - 1000 Harbor Boulevard - Responsibilities: Delight our guests with perfectly prepared dishes; Passionately prepare food products, to include all meats, poultry, and seafood items, as determined by recipe, technique, and procedure; Assist the side cook and other kitchen pers

Benihana - 2105 Northern Boulevard - Responsibilities: Greets and welcomes guests within 15 minutes of their teppan order; Performs a cooking show for assigned tables; Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking; Maintains kitchen, teppan cooking areas,

The Butcher is responsible for preparing various cuts of meat, poultry, and seafood for restaurant or retail use. Previous experience as a butcher or meat cutter is required. Strong knowledge of various meat cuts and butchery techniques.

D'Artagnan, headquartered in Union, New Jersey, was founded in 1985 and is now the leading brand in the country, specializing in sustainably raised meats, poultry, game, charcuterie, truffles, and mushrooms. The Sales Consultant (SC) plays a vital role in the Fortune Fish & Gourmet sales division by

Job Description • We have an opening for full time BUTCHER positions., • Location: Union Square Events - 147 41st, 4th Floor, Brooklyn, NY 11232 Note: online applications accepted only., • Schedule: Full time schedule. Days and hours may vary. Must be available weekends More details upon interview., • Requirement: Prior experience required., • Pay Range: $25.00 per hour to $30.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1516516. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email . 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 Summary: Cuts, trims and prepares meat for use in food production or sale in retail establishments. Essential Duties and Responsibilities: • Works directly with supplier representative(s) to determine order details and price., • Receives, inspects and stores meat in accordance with food safety and sanitation standards., • Records and tracks quantity of meat received and issued to cooks and/or keeps records of meat sales., • Estimates requirements and orders or requisitions meat supplies to maintain inventories., • Cuts, trims, bones, ties and grinds meats, such as beef, pork, poultry, and fish, to prepare for cooking; cures, smokes, tenderizes and preserves meat., • Maintains sanitation and orderliness of all equipment, display and storage areas, supplies and utensils within work area., • Handles foods items with safety regulations in mind during preparation and service., • Prepares and places meat cuts and products in display counter., • Prepares custom cuts of meat as ordered by customers or for meals., • Shapes, laces and ties roasts using boning knife, skewer and twine., • Wraps, weighs, labels and prices cuts of meat., • Totals sales and collect money from customers. Both full-time and part-time positions offer the following benefits to associates: • Retirement Plan, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Medical, • Dental, • Vision, • Life Insurance/AD, • Disability Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Abides by all Company policies and procedures including but not limited to: • The use of a medium weight cut gloves when handling or using knives, peelers, choppers, mandolins or cleaning a slicer., • The use of oven mitts, fryer gloves or steamer gloves when handling hot pans from ovens, warmers or steamtables., • The use of slip-resistant shoes and proper lifting techniques. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. About Compass Group: Achieving leadership in the foodservice industry 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. Certain positions may require Florida Level 2 background screening. Details: Applications are accepted on an ongoing basis. 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.

Job DescriptionDescription:POSITION SUMMARY Responsible for pulling and packing products for deliveries and providing culinary support to the commissary kitchen. Assisting prep cook as assigned by Chef on Duty. RESPONSIBILITIES • Pull and pack products for deliveries; label them based on location and priority, • Fulfill daily order accurately and on time, • Utilize continuous improvement mindset and assist in identifying opportunities to improve processes., • Load and unload up to 50 pounds of products, • Comply with OSHA and other safety regulations., • Pack nori in a quick and efficient manner when assigned by the manager/chef., • Assist prep cook as assigned by Chef on Duty, • Wash, peel, and chop produce, • Prepare ingredients for cooking, • Clean and cut or grind meat, fish, poultry and shellfish, • Maintain cleanliness of all storage areas: dry storage, walk-in cooler, freezers, and other storage areas, • Maintain sanitation to Department of Health standards, • Complete opening and closing side work checklist for shift daily, • Complete deep cleaning projects as assigned each week, • Assist with washing dishes and cleaning as necessary, • Perform all other related and compatible duties as assigned by the management teamRequirements:ESSENTIAL FUNCTIONS, • The ability to lift at least 50 pounds on a regular basis, • The ability to bend, stoop, stand and perform extensive walking for 6-10 hours a day, • The ability to go up and down stairs multiple times per day, • Adaptable in fast-paced and challenging work environment, • Organized approach to projects, • Able to take and give direction, • Able to approach their work with a sense of ownership and work with a sense of urgency, • Ability to perform essential job functions under pressure, maintain professionalism when working under stress, • Polished personal presentation; grooming meets Company standards, as outlined by Employee Handbook, • Strict adherence to posted schedule and clock in/out at times, • Communicate information effectively and efficiently, • Attends all mandatory meetings, • Adhere to all HR policies and guidelines

Job DescriptionBenefits: • Competitive salary, • Employee discounts, • Free food & snacks, • Opportunity for advancement, • Competitive wages, • Career Growth Opportunities, • Fun and Energetic Environment, • Ongoing training Responsibilities • Cut and trim meat using knives and power equipment, • Package and display meat in an attractive manner, • Interact with customers, give samples, and upsell, • Receive and inspect meat as it arrives to the store, • Deliver orders quickly and consistently, ensuring accuracy and top-quality presentation, • Follow high standards of food safety, sanitation and quality control, • Experience slicing and carving meats (brisket, pork, ribs, poultry) with precision and consistency., • Ability to safely operate and maintain BBQ smokers, warmers, and prep equipment, • Assist with food prep, including trimming meats, portioning, and preparing ingredients, • Help make house-made sauces, side dishes, and other menu items according to recipesQualifications, • Must be 18 years of age, • High school diploma/GED required, • Experience slicing and carving meats (brisket, pork, ribs, poultry) with precision and consistency., • Ability to stand for long periods and regularly lift 30lbs, • Comfortable using meat cutting equipment, slicers, knives, and standard kitchen tools., • Good communication skills for interacting with customers at the counter, • Ability to work quickly and efficiently in a fast-paced, team-oriented environment, • Ability to follow written recipes, • Restaurant experience a must, ServSafe certificate a bonus

Job Description At Benihana, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality. Our people are our secret sauce to our success and mission of Creating Great Guest Memories. We are always looking for individuals who have what it takes to grow with us and share in our success. Why Join Our Team? Comprehensive Benefits Package · Medical, Dental, and Vision Insurance for Full Time Restaurant Employees. Part Time Employees are not eligible for health benefits. · Voluntary Short Term Disability Insurance – Employee Paid. · Voluntary accident, Hospital Indemnity, and Critical Illness & Cancer Insurance – Employee paid. · Traditional and Roth 401(k) Plan – All Employees Exclusive Perks & Growth Opportunities · Employee Dining Discounts and/or Complimentary Onsite Meals · Career Development & Limitless Growth Opportunities · If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations. · Paid Time Off · Employee Assistance Program (EAP) Commuter and Dependent Care Benefits Here are some of the sizzling benefits of working for us: • Training: At Benihana your chef career will include more than crafting incredible meals. You'll learn how to deliver an experience. We offer a 5-week paid training course., • Fun working environment: You will work in a a caring environment where you are highly valued and will have the opportunity to continue to develop and grow., • Free shift meals: We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day., • Benefits are important: We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family. Responsible for engaging, entertaining, interacting and providing a unique dining experience to guests. Primarily works in front of restaurant while cooking and preparing hot meals on hibachi tables directly in front of guests. Ensures correct food portions are being cooked and maintains the kitchen areas and hibachi tables clean and sanitized. Prepares and sets up food for cooking and side orders. Essential Functions and Responsibilities: In accordance with Benihana’s service and cooking procedures: • Greets and welcomes guests within 15 minutes of their teppan order(s)., • Performs a cooking show for assigned tables ensuring his/her interaction with guests is appropriate and courteous., • Readily provides guests with information about Benihana foods as they are being cooked or upon guest inquiries., • Responds promptly and courteously to guest requests, • Asks guests for cooking preference, as applicable, and follows guest instructions., • Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment (including but not limited to broilers, ovens, grills, food processors, blenders and fryers)., • Performs shift opening and closing duties as assigned by the manager such as cleaning of refrigeration units, gaskets, chef carts and floors., • Maintains kitchen, teppan cooking areas, kitchen equipment and ensure food storage areas are clean, sanitary and organized. Reports any kitchen equipment or maintenance issues to the chief chef or manager on duty (MOD)., • Is knowledgeable about and complies with the Company’s standards on food portioning, cooking methods, quality standards, recipes, storyboards, service cycle, policies and procedures., • Prepares foods in accordance with the Company’s portions standards and recipe specifications prior to cooking, including battering, breading, seasoning and/or marinating foods., • Adheres to the Company’s guidelines on proper food presentation and garnishes for all dishes., • Handles, stores, labels, and rotates foods properly and in accordance with public health safety, state and local laws. Understands and follows FIFO method for food handling., • Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for the dining room., • Adheres to Company guidelines on alcoholic beverage service., • Presents a clean and neat appearance and uses a courteous manner with all guests., • Immediately notifies MOD when guests are not satisfied with their experience or if an accident occurs., • Participates and joins restaurant staff in ensuring guest special occasion celebrations are memorable. Upon request or at the direction of the company, may be asked to photograph and/or be photographed with guests., • Must have a High School diploma or GED., • Must be able to successfully pass Benihana chef training program, • Previous experience as chef or cook highly desirable We use eVerify to confirm U.S. Employment eligibility.

Job Description At Benihana, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality. Our people are our secret sauce to our success and mission of Creating Great Guest Memories. We are always looking for individuals who have what it takes to grow with us and share in our success. Why Join Our Team? Comprehensive Benefits Package · Medical, Dental, and Vision Insurance for Full Time Restaurant Employees. Part Time Employees are not eligible for health benefits. · Voluntary Short Term Disability Insurance – Employee Paid. · Voluntary accident, Hospital Indemnity, and Critical Illness & Cancer Insurance – Employee paid. · Traditional and Roth 401(k) Plan – All Employees Exclusive Perks & Growth Opportunities · Employee Dining Discounts and/or Complimentary Onsite Meals · Career Development & Limitless Growth Opportunities · If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations. · Paid Time Off · Employee Assistance Program (EAP) Commuter and Dependent Care Benefits Here are some of the sizzling benefits of working for us: • Training: At Benihana your chef career will include more than crafting incredible meals. You'll learn how to deliver an experience. We offer a 5-week paid training course., • Fun working environment: You will work in a a caring environment where you are highly valued and will have the opportunity to continue to develop and grow., • Free shift meals: We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day., • Benefits are important: We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family. Responsible for engaging, entertaining, interacting and providing a unique dining experience to guests. Primarily works in front of restaurant while cooking and preparing hot meals on hibachi tables directly in front of guests. Ensures correct food portions are being cooked and maintains the kitchen areas and hibachi tables clean and sanitized. Prepares and sets up food for cooking and side orders. Essential Functions and Responsibilities: In accordance with Benihana’s service and cooking procedures: • Greets and welcomes guests within 15 minutes of their teppan order(s)., • Performs a cooking show for assigned tables ensuring his/her interaction with guests is appropriate and courteous., • Readily provides guests with information about Benihana foods as they are being cooked or upon guest inquiries., • Responds promptly and courteously to guest requests, • Asks guests for cooking preference, as applicable, and follows guest instructions., • Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment (including but not limited to broilers, ovens, grills, food processors, blenders and fryers)., • Performs shift opening and closing duties as assigned by the manager such as cleaning of refrigeration units, gaskets, chef carts and floors., • Maintains kitchen, teppan cooking areas, kitchen equipment and ensure food storage areas are clean, sanitary and organized. Reports any kitchen equipment or maintenance issues to the chief chef or manager on duty (MOD)., • Is knowledgeable about and complies with the Company’s standards on food portioning, cooking methods, quality standards, recipes, storyboards, service cycle, policies and procedures., • Prepares foods in accordance with the Company’s portions standards and recipe specifications prior to cooking, including battering, breading, seasoning and/or marinating foods., • Adheres to the Company’s guidelines on proper food presentation and garnishes for all dishes., • Handles, stores, labels, and rotates foods properly and in accordance with public health safety, state and local laws. Understands and follows FIFO method for food handling., • Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for the dining room., • Adheres to Company guidelines on alcoholic beverage service., • Presents a clean and neat appearance and uses a courteous manner with all guests., • Immediately notifies MOD when guests are not satisfied with their experience or if an accident occurs., • Participates and joins restaurant staff in ensuring guest special occasion celebrations are memorable. Upon request or at the direction of the company, may be asked to photograph and/or be photographed with guests., • Must have a High School diploma or GED., • Must be able to successfully pass Benihana chef training program, • Previous experience as chef or cook highly desirable We use eVerify to confirm U.S. Employment eligibility.

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

Job DescriptionDescription: We’re thrilled to announce the Grand Opening of Motek West Village — a very exciting and unique opportunity to join our team at the start of this new chapter! We’re looking for passionate and driven hospitality professionals who want to be part of something special from day one. Motek, a part of Happy Corner Hospitality collective, is a Mediterranean concept restaurant. We pride ourselves on delivering exceptional service and culinary experiences to our valued customers. Our commitment to excellence extends to every aspect of our operations. Position Summary: The Master Butcher will expertly break down, trim, portion, and prepare meats according to Motek specifications, ensuring optimal yield, quality, and presentation. This individual will oversee meat quality standards, maintain equipment, manage inventory, and support menu execution. The role requires technical mastery, strong attention to detail, and an unwavering commitment to food safety and product excellence. Responsibilities: • Cut, trim, debone, portion, and prepare meats (beef, lamb, poultry) to Motek standards, • Break down whole muscles and primals with focus on yield and consistency, • Safely operate and maintain butchery equipment (knives, saws, grinders), • Label, weigh, package, and store all meat products properly, • Inspect incoming meat deliveries and address quality issues, • Manage inventory, track usage, and assist with ordering, • Follow all food safety, sanitation, and HACCP standards, • Keep prep areas and equipment clean and organized, • Work with culinary leadership on cuts, menu development, and consistency, • Competitive pay., • Wages paid weekly., • Growth opportunity., • 401k savings plans., • Medical, dental and vision insurance, • Employee discounts.Requirements:, • 5+ years of professional butchery experience (restaurant or high-volume setting preferred), • Strong skills in meat fabrication, portioning, and whole-animal/primal breakdown, • Knowledge of meat quality, grading, yield, and culinary use, • Physically able to work long hours with knives, lift heavy items, and work in cold environments, • Organized, detail-oriented, and able to communicate clearly, • Strong commitment to food safety and cleanliness

Job DescriptionDescription: POSITION SUMMARY: The Kitchen Line Chef Lead is responsible for being an extension of management overseeing daily operations and ensuring standards are being met to our clean, health consious standards in food prep, sanitation and safety. KEY RESPONSIBILITIES: • Staff Supervision: Supervise and lead kitchen staff, ensuring a positive and efficient working environment while maintaining high performance and productivity to support management., • Prepare a variety of dishes ranging from meats, seafood, poultry, vegetables, and other items using the restaurant’s established recipes., • Prepare dishes by cooking in broilers, ovens, grills, and a variety of kitchen equipment., • Assume responsibility for quality of products served., • Master recipes for all kitchen stations., • Comply consistently with standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures., • Portion food products prior to cooking according to standard portion sizes and recipe specifications., • Follow proper plate presentation and garnish set up for all dishes., • Handle, store and rotate all products properly., • Always maintain cleanliness and sanitation., • Uphold company safety and sanitation requirements to ensure the health and safety of our employees., • Evaluates maintenance of all kitchen equipment and notifies the management if there is a need for new or replacement equipment., • Adheres to all kitchen safety protocols and sanitation standards and helps to hold staff accountable during shift., • Performs supplementary tasks as deemed necessary for the role. Requirements: QUALIFICATIONS/SKILLS & EXPERIENCE: • 1 Year proven experience as a Lead or supervisor, preferably in a fast-paced, health-conscious, or wellness-focused kitchen environment., • Deep knowledge of clean eating principles, dietary restrictions, and allergen-friendly cooking techniques., • Strong leadership and communication skills, with the ability to supervise and motivate kitchen staff., • Excellent organizational skills, with the ability to prioritize and multitask in a dynamic environment., • Commitment to sustainability, ingredient integrity, and high standards of kitchen cleanliness., • ServSafe certification or other relevant food safety certification. ESSENTIAL PHYSICAL FUNCTIONS: • Standing & Walking: Must be able to stand and walk for prolonged periods, often for the entire shift., • Lifting & Carrying: Must be able to lift and carry up to 50 pounds (e.g., boxes of ingredients, kitchen equipment) without assistance., • Bending & Reaching: Frequent bending, stooping, reaching, and stretching is required while working in the kitchen or accessing inventory., • Manual Dexterity: Ability to handle knives, kitchen tools, and equipment with precision and safety., • Temperature Tolerance: Must be able to work in hot, cold, and humid environments, including near ovens, stoves, and refrigeration units., • Visual & Auditory Ability: Must have strong visual and auditory ability to oversee food preparation, ensure accuracy, and communicate with the kitchen team effectively., • Mobility: Must have the physical stamina to move efficiently between different kitchen areas and stations throughout the shift., • Potential Allergens: Must be able to tolerate potential allergens, such as peanut products, egg, dairy, gluten, soy, seafood and shellfish.

Job DescriptionDescription: POSITION SUMMARY Prep Cook is responsible for providing culinary support to the kitchen in the preparation and presentation of all dishes. RESPONSIBILITIES • Follow daily prep list as assigned by Chef on Duty, • Wash, peel, and chop produce, • Prepare ingredients for cooking, • Clean and cut or grind meat, fish, poultry and shellfish, • Perform basic cooking tasks such as stirring, straining, and parboiling food and reducing sauces, measure seasonings, condiments and ingredients for use in cooking, • Handle various utensils and cutlery appropriately, • Assist delivery team when needed; loading and unloading products, • Complete shift work (opening and closing checklists) thoroughly in accordance with standards, • Complete position prep list, other food preparation, per direction of Chef on Duty, • Prepare all menu items following recipes and yield guides, according to department standards in a time efficient manner, • Inform Chef on Duty of any sub-par product prior to the start of service, • Restock items that were depleted during the shift, • Manage proper storing temperatures according to DOH regulations, • Follow proper rotation procedures according to DOH regulations, • Update knowledge and skills by participating in staff training opportunities, • Maintain sanitation to Department of Health standards; Keep work area clean and organized, • Inform Chef on Duty immediately of any DOH or OSHA/workplace safety violations, • Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely, • Inform Chef on Duty of any product, materials or equipment needsESSENTIAL FUNCTIONS, • The ability to comprehend and follow written and verbal direction, • The ability to understand basic math, • The ability to work independently or as part of a team, • The ability to lift at least 30 pounds on a regular basis, • The ability to bend, stoop, stand and perform extensive for 6-10 hours a day, • Adaptable in fast-paced and challenging work environment, • Organized approach to projects, • Able to take and give direction, • Able to approach their work with a sense of ownership and work with a sense of urgency, • Ability to perform essential job functions under pressure, maintain professionalism when working under stress, • Polished personal presentation; grooming meets Company standards, as outlined by Employee Handbook, • Strict adherence to posted schedule and clock in/out at times, • Communicate information effectively and efficiently, • Attend mandatory meetings, • Adhere to all HR policies and guidelines, • Perform all other related and compatible duties as assigned by the Management TeamRequirements:

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

Job Description Join the opening team behind four bespoke, destination restaurant and bar concepts at the Kimpton Era: a street-level Latin Restaurant & Taqueria, an upscale NY Brasserie, an all-day coffee and cocktail lounge, and an Asian izakaya with 360-degree views of Rockefeller Center and Radio City. Summary: The Prep Cook is integral to the smooth operation of the kitchen, responsible for preparing ingredients and maintaining the kitchen's overall organization. Working closely with the culinary team, the Prep Cook plays a crucial part in ensuring the kitchen is well-stocked, and food is ready for efficient and timely service. Responsibilities: • Wash, peel, and chop vegetables, fruits, and herbs according to established guidelines., • Prepare and portion meat, poultry, and seafood for cooking, adhering to quality and safety standards., • Measure and assemble ingredients for various dishes, ensuring accuracy in quantities., • Follow standardized recipes and procedures to maintain consistency in the quality and flavor of prepared ingredients., • Communicate with chefs and line cooks to understand specific preparation requirements for each menu item., • Monitor and manage inventory levels of perishable and non-perishable goods., • Rotate stock and properly label all items to minimize waste and ensure freshness., • Notify the culinary management team of low inventory levels., • Utilize kitchen equipment, such as knives, slicers, and food processors, safely and efficiently., • Clean and maintain equipment regularly, reporting any malfunctions or issues promptly., • Assist in organizing and maintaining a clean and well-organized kitchen workspace., • Support the kitchen staff in tasks related to food preparation and service., • Follow proper food handling and safety procedures to prevent contamination and ensure the highest standards of hygiene., • Monitor and record food temperatures during preparation and storage., • Work closely with other kitchen staff, including line cooks, to ensure a smooth flow of food preparation., • Communicate effectively with the kitchen team regarding ingredient availability, freshness, and any issues that may affect the preparation process., • Adapt to changes in the menu, production schedule, or kitchen procedures as directed by the chef or kitchen manager., • Be prepared to assist in other areas of the kitchen as needed., • Previous experience as a prep cook or similar role in a restaurant setting., • Culinary school or relevant culinary training is a plus., • Knowledge of various prepping techniques, kitchen equipment, and knife skills., • Attention to detail and precision in food preparation., • Ability to work in a fast-paced kitchen environment., • Knowledge of food safety and health regulations, • Customer-centric, • Ability to walk and stand for long periods of time. Employment Transparency It is our policy to provide equal employment opportunities to all employees and applicants for employment without regard to race, color, creed, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and related medical conditions), gender identity or gender expression (including transgender status), sexual orientation, marital status, military service and veteran status, physical or mental disability, protected medical condition as defined by applicable state or local law, genetic information, or any other characteristic protected by applicable federal, state, or local laws and ordinances. We will endeavor to make a reasonable accommodation to the known limitations of qualified applicants and employees with a disability pursuant to the American with Disabilities Act and any applicable state and local laws unless the accommodation would impose an undue hardship on the operation of our business. If you believe you require such assistance to apply for a position or to participate in an interview, please contact the Human Resources department. Please note this job posting is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities including essential job functions may change at any time with or without notice, to the extent permitted by applicable law.

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 CUT New York by Wolfgang Puck is a modern interpretation of the classic American steakhouse, where exceptional ingredients, precision technique, and thoughtful hospitality come together in the heart of Manhattan. As a flagship concept of the Wolfgang Puck Fine Dining Group, CUT offers more than a job—it provides the opportunity to build a career within a chef-driven environment that values craft, discipline, mentorship, and continuous growth. What We Offer * Competitive pay and benefits package * Medical, Dental, and Vision Insurance * 401(k) with Company Match * Paid Time Off (PTO) * Life and Disability Insurance * Employee Dining Discounts * Pre-Tax Flexible Spending Account * Career advancement within the Wolfgang Puck Fine Dining Group Psy: $23 - $26 / hour Job Summary: The Line Cook is responsible for preparing, cooking, and presenting menu items with precision and consistency while upholding the exacting standards of the Wolfgang Puck Fine Dining Group. This role requires strong technical skills, attention to detail, and the ability to perform in a fast-paced, fine dining kitchen. Essential Job Functions * Execute food preparation and cooking according to CUT and Wolfgang Puck Fine Dining Group standards * Maintain proper food storage, handling, labeling, and rotation procedures * Ensure food quality, portion control, and presentation meet fine dining expectations * Follow daily production schedules and prep lists * Prepare meats, poultry, game, fish, vegetables, and fruits, including: * Washing, peeling, cutting, and seeding * Weighing and measuring ingredients * Mixing, stirring, whipping, breading, and other preparation methods * Cooking techniques including sautéing, roasting, braising, grilling, frying, baking, steaming, poaching, and broiling * Monitor cooking temperatures and proper cooling procedures * Maintain clean, organized, and sanitary workstations and equipment * Stock and maintain adequate food supplies to support service * Follow proper plate presentation and garnish standards * Safely lift and move equipment and supplies as needed * Comply with all local, state, federal, and company food safety guidelines Qualifications To perform this role successfully, candidates must be able to carry out each essential function satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform essential duties. Education * High School diploma or GED required Required Experience * Minimum of 2 years of cooking experience, or an equivalent combination of education and experience * Strong understanding of cooking techniques, ingredients, equipment, and kitchen procedures * Experience working in a fast-paced, professional kitchen environment Preferred Experience * Previous fine dining line cook experience Knowledge, Skills & Abilities * Conversational English proficiency * Ability to read and follow written and verbal instructions * Strong communication and teamwork skills * Solid knife skills and attention to detail * Ability to work efficiently under pressure while maintaining high standards * Commitment to food quality, consistency, and cleanliness Equipment Proficiency (Preferred) * Pasta machines * Tilting steam kettles and braising skillets * Pressureless steamers * Deep fryers * Convection, rotary, and mobile ovens * Griddles, burners, and salamanders * Buffalo choppers, electric mixers and slicers * Scales and woks Disclaimer: Wolfgang Puck Fine Dining Group is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. We do not discriminate based on race, ethnicity, gender, sexual orientation, veteran status, disability, or any other protected status. This job description is intended to outline the primary duties and responsibilities of this position. Additional duties may be assigned as necessary to meet business needs. Physical Requirements: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel objects, tools, or controls, reach with hands and arms; talk or hear; and taste or smell. The employee is occasionally required to stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to focus. Work Conditions: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee regularly works near moving mechanical parts and is regularly exposed to extreme heat. The employee is occasionally exposed to extreme cold.

Job Description Who We Are: CAMBA is a community of staff, volunteers, clients, donors, neighbors and partners who work together to build an inclusive New York City, where all children and adults have access to the resources and supports, they need to thrive. We take a comprehensive approach by offering more than 180 integrated programs in: Education & Youth Development, Family Support, Job Training & Employment Support Services, Health, Housing, and Legal Services. We reach almost 80,000 individuals and families, including almost 13,000 youth. CAMBA serves a diverse cross section of New Yorkers from new mothers in Brownsville to job seekers in the Rockaways. More than half of our clients are immigrants and refugees from around the globe. Over 85% of our families are living in poverty, reflecting the challenges faced by nearly 1.7 million New Yorkers today. Program Overview CAMBA’s Food and Nutrition Services (FNS) program provides food services, including prepared meals, pantry bags, food vouchers, and nutritional counseling services to approximately 300 HIV positive New Yorkers and their minor children, that meet the financial eligibility threshold. Clients meet with our Registered Dietitians and receive Individual Nutritional Counseling and Group Nutritional Education. Each client completes a Comprehensive Treatment Plan, specifically geared to their unique nutritional needs and health goals. Position: Cook Reports To: Program Manager Location: 19 Winthrop St Brooklyn, NY 11225 What The Cook Does: The cook is expected to collaborate with the program manager to create the weekly menu in accordance with funder nutritional guidelines and expectations. From there, the cook is responsible for managing kitchen and pantry supplies necessary for meal preparation, preparing breakfast and lunch for approximately 25 clients per day, and maintaining the kitchen in compliance with NYC Food Service Standards. • Prepare two healthy, nutritious meals daily (breakfast and lunch) based on clients’ general dietetic needs., • Collaborate with the program manager/program Registered Dieticians to create the weekly menu based on funder requirements., • Maintain professional relationships with clients and protect client confidentiality, by refraining from discussions about clients in common areas., • Practice appropriate conflict resolution skills., • Practice Universal Precautions/Standard Protocol & Procedures., • Comply with any and all Federal, State, City and CAMBA security and privacy polices intended to protect the security and privacy of individually identifiable health information., • Adhere to all NYC Food safety standards, including personal hygiene, food preparation and temperature guidelines, cleaning and sanitizing, storage and disposal of food and supplies., • Plan menu with guidance from the Registered Dietician adhering to the Food Is Medicine Guidelines., • Create and maintain accurate records and accounts (i.e. daily meal distribution, supply inventories)., • Inventory and coordinate the ordering of groceries on a biweekly basis (every 2 weeks), • Clean and cut meats, poultry, fish and vegetables prepared for meals or refrigeration following the food handling guidelines., • Serve all meals on time according to the schedule., • Clean up kitchen (i.e. stove, refrigerator, wash dishes), pantry and dining areas after meals., • May coordinate the activities of one or more workers who may assist in preparing and serving meals and in cleaning up afterward., • May bake breads and pastries., • Communicate with peers in other CAMBA programs on issues related to client progress and best program practices., • Sufficient education (English-speaking, -reading, -writing, & math abilities) to write and understand written menus and recipes and to inventory and order supplies and food., • Knowledge of food safety and proper food handling., • Time management and organizational skills., • General pre- and post-employment requirements. Compensation: $25 hourly Status: Part-time (25 hours per week) Benefits: CAMBA offers a comprehensive benefits package including health insurance, dental insurance, 403(b) retirement plan with employer match, paid time off (vacation, personal, and sick time), and paid holidays. CAMBA is an Equal Opportunity Employer. We value a diverse workforce and inclusive workplace. People of color, people with disabilities, and lesbian, gay, bisexual, and transgender people are encouraged to apply. We consider all applicants without regard to race, color, religion, creed, gender, gender identity, gender expression, national origin, age, disability, socio-economic status, marital or veteran status, pregnancy status or sexual orientation. Powered by JazzHR x5dgRA7Dwp

Job DescriptionLe Jardinier New York is honored recipient of a MICHELIN guide star in 2022 and 2023 as a modern vegetable-driven restaurant. We are focused on modern cuisine utilizing the highest quality vegetables, seasonal ingredients, and fresh herbs. The French word for “gardener,” Le Jardinier’s cuisine and setting evoke a modern greenhouse in the heart of the city. Le Jardinier features approachable yet refined vegetable-driven dishes, rooted in classic French technique. Michelin rated Chef Alain Verzeroli has created a menu where plants play a prominent role: local, seasonal fruits and vegetables, fresh herbs, and greens are complemented by wild and sustainable fish, meat and poultry. The wine list features over 350 references, and has an international focus drawing heavily on the French regions of Champagne, Burgundy, and Bordeaux. The Restaurant Manager will assist the General Manager and Assistant General Manager in organizing the activities of the service team in order to maintain the highest company standards of food & beverage quality and service. This individual will focus most of their time on the dining room operations to overview the service staff and ensure that our guests receive the best quality of service per concept standards.As a Manager you will support in training and leading staff, achieving sales objectives, guest service & satisfaction, food quality, cleanliness and sanitation, all while creating a positive work environment. YOUR RESPONSIBILITIES: • Assist the management team in overseeing the day-to-day operation of restaurant., • Oversee the daily floor operations to ensure service is done proficiently per concept steps of service and standards., • Ensure that staffing attendance is matching the operations needs and that any changes in scheduling have been reviewed and approved by management team., • Ensure that all Front of House employees are trained to meet the standards of service., • Interact with guest frequently to ensure satisfaction of their dining experience, and to build relationships to develop return clientele., • Fill in where needed to ensure guest service standards and efficient operations including, but not limited to, order taking, wine service, and general duties., • Comprehensive knowledge of all menu items., • Comprehensive knowledge of grape varietals, wine styles, spirits, and cocktails., • Resolve guest complaints and report to General Manager and Executive Chef. Log all guest data appropriately., • Communicate daily with the Maître D and host team, providing current information on large and private parties, expected VIP’s and special requests., • Communicate daily with the culinary team, providing current information on large parties or expected VIP’s, • Responsible for the duties of opening and closing shifts where applicable., • Prepare and deliver daily pre-service meeting., • Reconcile all employee time clock inputs to scheduled labor at end of each business day. Follow procedure to make proper adjustment in the Point of Sale system if necessary.The job description isn’t meant to be a complete list of your qualifications or all the things you’ll do. YOUR QUALIFICATIONS:, • Minimum two years’ hospitality management experience preferred. Previous fine dining hospitality experience preferred, • Minimum one years' experience with Michelin standards preferred, • Minimum one years' experience with payroll practices, • Food Safety Handlers’ Certificate preferred, • Must be able to speak, read, write in clear English., • Experience in service training, staff scheduling, and leadership best practices., • Demonstrated knowledge and experience with managing inventory and cost control is preferred, • Knowledge of basic accounting principles and practices is preferred, • High school or equivalent education preferred., • Must be able to use relevant computer applications (Microsoft Word, Excel, Outlook; restaurant specific software including point-of-sale registers and business metric applications), • Can reach, bend, stoop and frequently lift items up to 30 pounds. 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 Bastion Hospitality, LLC.

Job Description Summary: The Prep Cook is integral to the smooth operation of the kitchen, responsible for preparing ingredients and maintaining the kitchen's overall organization. Working closely with the culinary team, the Prep Cook plays a crucial part in ensuring the kitchen is well-stocked, and food is ready for efficient and timely service. Responsibilities: • Wash, peel, and chop vegetables, fruits, and herbs according to established guidelines., • Prepare and portion meat, poultry, and seafood for cooking, adhering to quality and safety standards., • Measure and assemble ingredients for various dishes, ensuring accuracy in quantities., • Follow standardized recipes and procedures to maintain consistency in the quality and flavor of prepared ingredients., • Communicate with chefs and line cooks to understand specific preparation requirements for each menu item., • Monitor and manage inventory levels of perishable and non-perishable goods., • Rotate stock and properly label all items to minimize waste and ensure freshness., • Notify the culinary management team of low inventory levels., • Utilize kitchen equipment, such as knives, slicers, and food processors, safely and efficiently., • Clean and maintain equipment regularly, reporting any malfunctions or issues promptly., • Assist in organizing and maintaining a clean and well-organized kitchen workspace., • Support the kitchen staff in tasks related to food preparation and service., • Follow proper food handling and safety procedures to prevent contamination and ensure the highest standards of hygiene., • Monitor and record food temperatures during preparation and storage., • Work closely with other kitchen staff, including line cooks, to ensure a smooth flow of food preparation., • Communicate effectively with the kitchen team regarding ingredient availability, freshness, and any issues that may affect the preparation process., • Adapt to changes in the menu, production schedule, or kitchen procedures as directed by the chef or kitchen manager., • Be prepared to assist in other areas of the kitchen as needed., • Previous experience as a prep cook or similar role in a restaurant setting., • Culinary school or relevant culinary training is a plus., • Knowledge of various prepping techniques, kitchen equipment, and knife skills., • Attention to detail and precision in food preparation., • Ability to work in a fast-paced kitchen environment., • Knowledge of food safety and health regulations, • Customer-centric, • Ability to walk and stand for long periods of time. Employment Transparency It is our policy to provide equal employment opportunities to all employees and applicants for employment without regard to race, color, creed, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and related medical conditions), gender identity or gender expression (including transgender status), sexual orientation, marital status, military service and veteran status, physical or mental disability, protected medical condition as defined by applicable state or local law, genetic information, or any other characteristic protected by applicable federal, state, or local laws and ordinances. We will endeavor to make a reasonable accommodation to the known limitations of qualified applicants and employees with a disability pursuant to the Americans with Disabilities Act and any applicable state and local laws unless the accommodation would impose an undue hardship on the operation of our business. If you believe you require such assistance to apply for a position or to participate in an interview, please contact the Human Resources department. Please note this job posting is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities including essential job functions may change at any time with or without notice, to the extent permitted by applicable law.

As a Meat Cutter, you will be on the cutting edge with our beef, poultry, and other meat products, and you must be willing to carve out time to engage our customers in friendly conversations about our products.To be successful in this position, you need to be passionate about meats and the success o

Cleans and sanitizes all equipment, display fixtures, and areas in the meat department, including the meat cooler, freezer, and refrigerated display cases. Receives and unpacks meat, poultry, seafood, prepared foods, and cheeses in the meat cooler and freezer. Assists the meat cutter in packaging fr

A hands on position, the Meat Clerk receives, stores, and grinds meats; unloads and transports fresh, cured, and boxed meats and poultry from delivery truck; counts and weighs incoming articles and compares results against an invoice; and examines meats in storage and rotates meats to avoid aging. A

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, • Ability to work with commercial equipment including stand mixers, ovens, torches, etc. 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 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 DescriptionSalary: Title: PREP COOK Reports to: Lead Prep Cook | Chef Summary of Position: Cook and prepare a variety of food products including meats, seafood, poultry, vegetables, sauces, stocks, breads, tortillas and other food products using a variety of recipes, equipment and utensils according to the Daily Prep List. Duties & Responsibilities: • Complete opening and closing checklists., • Check with lead prep cook for any additional duties that may be needed for the day due to BEOs or other special prep request, • Confirm and taste all finished product confirming flavor, texture and results by also providing lead prep cook | chef with a sample., • 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., • Understands and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures., • Portions food products prior to cooking according to standard portion sizes and recipe specifications., • Maintains a clean and sanitary work area including tables, shelves, walls grills, broilers, fryers, saut burners, convection oven, flat top range, and refrigeration equipment., • Attends all scheduled employee meetings and brings suggestions for improvement., • Promptly reports equipment and food quality problems to Chef., • Inform Chef immediately of product shortages., • Uses our Standard Recipe Card for preparing all products. Do not rely on the memory of yourself or other employees., • Performs other related duties as assigned by the lead prep cook/Chef., • A minimum of 6 months of experience in kitchen preparation and cooking., • At least 6 months experience in a similar capacity., • Must be able to communicate clearly with managers and kitchen 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 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 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, • Washes, peels, slices and mixes vegetables, fruits, meats, cheeses and other ingredients for salads, cold plates, side dishes, entrees, appetizers and garnishes, • 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 DescriptionDescription We are looking for Utility/Line Chef who is accountable for preparing all food dishes according to established recipes and Goop Kitchen standards. About goop kitchen: goop kitchen is a delivery-first food concept launched in 2021 by goop, Gwyneth Paltrow’s modern lifestyle brand. It brings together clean, nutrient-dense ingredients with top-tier culinary expertise and a digital-first approach. The menu is designed to satisfy — featuring comforting, flavor-packed bowls, salads, handhelds, rotisserie chicken, and pizzas, all made without refined sugars or processed ingredients. It’s clean food, with zero compromise on flavor. Goop kitchen currently has ten locations in Southern California and is actively expanding. • Prepare a variety of dishes ranging from meats, seafood, poultry, vegetables, and other items using the restaurant’s established recipes., • Prepare dishes by cooking in broilers, ovens, grills, and a variety of kitchen equipment., • Assume responsibility for quality of products served., • Master recipes for all kitchen stations., • Comply consistently with standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures., • Portion food products prior to cooking according to standard portion sizes and recipe specifications., • Follow proper plate presentation and garnish set up for all dishes., • Handle, store and rotate all products properly, • Always maintain cleanliness and sanitation., • Uphold company safety and sanitation requirements to ensure the health and safety of our employees., • Evaluates maintenance of all kitchen equipment and notifies the management if there is a need for new or replacement equipment., • Adheres to all kitchen safety protocols and sanitation standards., • Performs supplementary tasks as deemed necessary for the role.Requirements, • Must be at least 18 years of age., • Minimum of 1 year of experience in culinary training or experience working as a line cook, prep cook or similar role., • Food Safety and food handling procedures.

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, • 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, • Ability to work with commercial equipment including stand mixers, ovens, torches, etc. 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 MINIMUM 4 YEARS EXPERIENCE IN THIS SPECIFIC POSITION 1. Report to work in uniform at posted scheduled times., 2. Sets up the sauté station., 3. Sautés all meats on the menu when ordered., 4. Prepares sauces and accompanying garnishes for all sautéed menu items., 5. Set-up and see that sauté station is ready to serve fifteen (15) minutes prior to dinner service., 6. Make sure that all food is of the highest possible quality before leaving the window., 7. Overseeing see that all food prepared is of consistently high quality and that portions are consistently controlled. Food tickets are complete and out in a timely manner., 8. Covers, dates and neatly stores all meats, poultry, seafood and other food items., 9. Cleans and sanitizes the sauté station., 10. Sets up, maintains and breaks down prep station., 11. Notifies Sous Chef in advance of all expected shortages., 12. Ensures that workstation and equipment are clean and sanitary., 13. Adheres to state and local health and safety regulations., 14. Maintains neat professional appearance and observes personal cleanliness rules at all times., 15. Maintains safety and security in workstation., 16. Assists with other duties as instructed by the Sous Chef and Executive Sous Chef., 17. Inform supervisor of any items that were unfinished before service., 18. Properly store all food, which must be covered, dated and rotated on a daily basis to ensure proper portion control and quality., 19. Follow all safety procedures for operating and cleaning all machinery at all times., 20. Check in with Sous Chef at the beginning of shift for instructions., 21. Keep par stocks at proper levels. Increase or decrease production as necessary., 22. Inform management of any problems concerning food quality or production control., 23. Follow “Clean as you work” policy, responsible for sanitation and cleanliness of station at all times. 24. Maintain high standards of quality and appearance for all food prepared and served., 24. Wear clean uniform at all times., 25. Attend all kitchen employee meetings., 26. At the end of the shift, clean entire station, including reach-ins, shelves and steam table. All unnecessary food must be returned to walk- in on proper shelf, all inserts clean. Check-out with Sous Chef; keep walk-in clean and organized at all times., 27. Clean any kitchen equipment used immediately following its use., 28. Must be able to work weekends and holidays as well as overtime., 29. Perform other duties as assigned.

Job DescriptionJob Summary We are seeking an professionalMeat Manager to join the team at our established store to lead all operations of a meat department. We're looking for a leader who ensures exceptional product freshness, strict food safety standards, and precise control over cutting, merchandising, pricing, and inventory. This role requires building visually compelling displays that drive sales, minimizing shrink while maximizing yield, and delivering outstanding customer service through expert product knowledge. As a Meat Manager, you will be responsible for operating the meat department with a strong focus on quality, efficiency, and profitability. You will help update and maintain the store's meat merchandising plan. The successful candidate will recruit, train, and develop a high-performing team, maintain full compliance with health and safety regulations, and operate the department with a mindset to optimize margins and performance. We are looking for a detail-oriented, highly organized professional with a strong reputation for quality, accountability, and reliability someone who is passionate about food craftsmanship and capable of running a department as a true leader. We're a family owned business looking for someone who cares to prepare food for customers that they would want to provide for their own family. We hope to find an exceptional candidate with a wealth of knowledge and experience to run a superior meat department and help our business grow. Responsibilities • Cut and trim meat using knives and power equipment, • Package and display meat in an attractive manner, • Order and manage inventory and maintain appropriate levels of stock, • Receive and inspect meat as it arrives to the store, • Ensure the cold chain is unbroken and meat remains high quality, • Follow high standards of sanitation and quality controlQualifications, • Must be 18 years of age, • Experience using meat cutting equipment, power equipment, and hand tools, • Ability to stand for long periods and regularly lift 30lbs, • Meat Department managing experiencePreferred Experience, • 5+ years managing a meat department (supermarket or premium butcher shop), • Strong cutting skills across beef, poultry, lamb, and specialty items, • Experience with merchandising for maximum sales impact, • Knowledge of ordering, inventory systems, and cost control

Job DescriptionDescription: The Shift Lead is responsible for being an extension of management overseeing daily operations and ensuring standards are being met to our clean, health conscious standards in food prep, sanitation and safety. Key Responsibilities: • Staff Supervision: Supervise and lead kitchen staff, ensuring a positive and efficient working environment while maintaining high performance and productivity to support management., • Prepare a variety of dishes ranging from meats, seafood, poultry, vegetables, and other items using the restaurant’s established recipes., • Prepare dishes by cooking in broilers, ovens, grills, and a variety of kitchen equipment., • Assume responsibility for quality of products served., • Master recipes for all kitchen stations., • Comply consistently with standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures., • Portion food products prior to cooking according to standard portion sizes and recipe specifications., • Follow proper plate presentation and garnish set up for all dishes., • Handle, store and rotate all products properly., • Always maintain cleanliness and sanitation., • Uphold company safety and sanitation requirements to ensure the health and safety of our employees., • Evaluates maintenance of all kitchen equipment and notifies the management if there is a need for new or replacement equipment., • Adheres to all kitchen safety protocols and sanitation standards and helps to hold staff accountable during shift., • Performs supplementary tasks as deemed necessary for the role.Qualifications & Experience:, • 1 Year proven experience as a Lead or supervisor, preferably in a fast-paced, health-conscious, or wellness-focused kitchen environment., • Deep knowledge of clean eating principles, dietary restrictions, and allergen-friendly cooking techniques., • Strong leadership and communication skills, with the ability to supervise and motivate kitchen staff., • Excellent organizational skills, with the ability to prioritize and multitask in a dynamic environment., • Commitment to sustainability, ingredient integrity, and high standards of kitchen cleanliness., • ServSafe certification or other relevant food safety certification.Essential Physical Functions:, • Standing & Walking: Must be able to stand and walk for prolonged periods, often for the entire shift., • Lifting & Carrying: Must be able to lift and carry up to 50 pounds (e.g., boxes of ingredients, kitchen equipment) without assistance., • Bending & Reaching: Frequent bending, stooping, reaching, and stretching is required while working in the kitchen or accessing inventory., • Manual Dexterity: Ability to handle knives, kitchen tools, and equipment with precision and safety., • Temperature Tolerance: Must be able to work in hot, cold, and humid environments, including near ovens, stoves, and refrigeration units., • Visual & Auditory Ability: Must have strong visual and auditory ability to oversee food preparation, ensure accuracy, and communicate with the kitchen team effectively., • Mobility: Must have the physical stamina to move efficiently between different kitchen areas and stations throughout the shift., • Potential Allergens: Must be able to tolerate potential allergens, such as peanut products, egg, dairy, gluten, soy, seafood and shellfish.

Job DescriptionIt all started with a couple friends, a workout group, and a passion to eat healthy. We believe food can be delicious, healthy and quick all at the same time. We don't cook with gluten, soy, red meat, processed sugars, seed oils or fryers. Vegetables should look and taste bright and clean, and clean food can be incredibly flavorful. The Village Den has been a home to many in the West Village for over 30 years and we we hope that you like what we've done with the place. It is what it is. It's the Village's Den. Familiar Food • Done Healthy POSITION SUMMARY: An immediate availability exists for a proven restaurant professional with the ability to maintain our high standards of quality and guest satisfaction and assist with growth of the menu and brand. We offer great opportunities to build and grow in a high volume setting while maintaining a friendly and enjoyable work environment. The Executive Chef is responsible for all aspects of the day to day operations of the restaurant, production, staff and brand quality. The Executive Chef 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 in a high volume restaurant venue. o Knowledge of Healthy cuisine as well as a diverse range of ethnic cuisines. o Have excellent product identification knowledge of produce, proteins, herbs, grains, and equipment. o Possess the ability to train on all basic cooking methods: braising, poaching, roasting, steaming, saute, grilling, blanching, etc. o Have excellent knife skills and comprehension of technique to utilize, train with and monitor staff's implementation of. o Impeccable service standards, clean work habits with a great attention to detail. o Ability to multitask in a high volume environment while always appearing calm and maintaining a sense of humor. o Professional demeanor with the ability to interact with all types of team members. o Proven ability to lead a staff and positively influence employee behavior. o Must have excellent verbal communication skills and have the ability to work a flexible schedule. o Bilingual (Spanish/English) preferred but not required. o Computer knowledge including Word & Excel. o Must work well both individually and as a team player. o Strong organization and communication skills. o Must be able to stand and walk for periods of 8 to 12 hours/day for approx. 50+ hrs per week. o Must be able to facilitate and effectively execute training. o Ability to manage a large team while delegating tasks and ensuring all work is done efficiently. o Coordinate with Purchaser if on staff or place orders directly on a daily basis. o Management certified according to state health department criteria.

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

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