Restaurant jobs in Union City, NJ - Page 7Create job alerts

Chef de Cuisine | Salary: $95,000 – $105,000 | Performance Bonus Opportunity | Gracious Benefits. We are a high-end restaurant rooted in French culinary traditions seeking a passionate and disciplined Chef de Cuisine to lead our kitchen with precision and calm authority.

Are you a dynamic leader with a passion for the culinary industry? We’re seeking a talented Restaurant General Manager to lead our team and uphold our commitment to exceptional service and food standards.If you have a proven track record of managing restaurant operations, fostering a positive

The Noortwyck is a new restaurant from a pair of fine dining veterans, Chef Andy Quinn and Sommelier Cedric Nicaise located in the West Village of Manhattan.The restaurant is a combination of the casual nature of the West Village and the attention to detail of classic fine dining.Our team

Seeking a Strong General Manager with 3 years experience minimum.Michelin or James Beard award winning GM experience required .Basic Job Description: General Manager will be responsible for all aspects of day- to-day management of restaurants; training and leadership of Restaurant staff; implem

Divya’s Kitchen is a plant-based Ayurvedic restaurant connected to a temple community, serving nourishing meals that balance body, mind, and spirit.Our building is alcohol-free, and our kitchen is a calm, collaborative environment focused on care, precision, and respect for ingredients.This ro

Minimum 2 years in Thai Kitchen/ Restaurant or specific.

Coordinate with kitchen and bar staff to ensure timely and accurate order delivery.

Work closely with the management team to oversee daily front-of-house restaurant. Mercer Street Hospitality is an Equal Opportunity Employer and Prohibits Discrimination and Harassment of Any Kind: Mercer Street Hospitality is committed to the principle of equal employment opportunity for all employ

Altro Paradiso is looking for a Line Cook.From globally acclaimed chef Ignacio Mattos, Altro Paradiso is an Italian restaurant in the heart of SoHo and an essential New York City dining destination.The restaurant’s menu draws inspiration from several Italian regions, celebrating timeless craft

The restaurant group of award-winning Chef Daniel Boulud is seeking a .The commissary prepares all bread for Epicerie Boulud and all 8 of our NY concepts.Responsibilities include mixing, shaping, baking dough; cleaning machinery; preparing ingredients; and packaging of finished product.Candidat

Pastry Cook – Taiwanese Cuisine | Midtown East.We are a growing New Taiwanese restaurant located in Midtown East, seeking a.This role will be responsible for producing.Culinary school graduates are a plus, but not required.Previous experience in a professional kitchen.Punctual, reliable, and c

Maintain cleanliness and organization at the host/hostess station. We are seeking a dedicated and friendly individual to join our team as a Host/Hostess. Previous experience in hosting.

We are looking for LINE COOKS who are passionate about their craft to join our growing team!. We are seeking energetic, enthusiastic line cooks with a passion for food, strong work ethic and ability to work in a team environment. Wild Cherry, the newest restaurant from the multiple James Beard Award

The Dinex Group, the restaurant group for Chef Daniel Boulud has a Pastry/Production opportunity at our Commissary Prep Kitchen based in downtown NYC.French Pastries; including Eclairs, Meringues, whipped ganaches, pastry cream, Ice Cream, cakes, cookies, canneles, and professional knowledge of cook

Cuerno is a modern, hospitality-driven restaurant rooted in vibrant culinary traditions and elevated service.We are dedicated to creating exceptional guest experiences through thoughtful leadership, teamwork, and a commitment to excellence.We are seeking an experienced, passionate, and hands-on.Assi

Minimum one year of experience as an Junior Sous Chef, Sous Chef, or equivalent role at a restaurant comparable in volume and level of cuisine. Sous Chef at a restaurant comparable in volume and level of cuisine. Ability to successfully train new Sous Chefs on all role responsibilities.

Manage day to day operations in tandem with executive management and consulting head.Be a nightly presence on the floor representing the restaurant and pushing forward supreme hospitality at all times.Participate in Pre Shift daily communicating with BOH, Beverage Team and executive team about

Hoexters is an Upscale New American restaurant located in the UES and part of Wonderful Restaurants Group; we are looking to incorporate experienced, full-time bartenders to our teams. Our ideal candidates are team players, with positive energy, great work ethic, amazing personalities

Job Description Executive Sous Chef – Hawksmoor New York: Hawksmoor New York opened to rave reviews in 2021 and welcomed guests into our beautiful restaurant, based in a National Historic Landmark- The United Charities Building. We are now excited to commence a search for an Executive Sous Chef to support our Exec Chef in leading our award-winning kitchen, ensuring exceptional food quality and the development of a large, diverse team. Work somewhere awesome: Shortly after being named the best steak restaurant in the world, we became a certified B Corp last year and ranked as one of the UK’s top 100 Best Companies to work for, for 11 years in a row. This is alongside being rated as one of the most sustainable restaurant groups in the industry and raising over £1 million for charity. We are currently in a period of ambitious growth, meaning huge progression opportunities for everyone. Key responsibilities of the role include: • Food quality and consistency, • Taking part in menu development and tastings, • Efficiency of services/kitchen, • Product and service standards, • Health & Safety, • Maintenance of kitchen equipment, • Set an example to staff when running the pass or working on a section., • Giving support to senior staff within the team FOH/BOH, • To support the Executive Chef and manage the kitchen’s financial performance, including:, • Being aware of GP targets, • Ensure stock levels are appropriate and ordering is optimised, • Extensive experience running some of the best kitchens in New York., • Experience launching and opening restaurants in New York and the US., • Comfortable and experienced with high volume businesses in terms of both covers and revenue., • Top management and interpersonal skills., • Excellent leadership skills with ability to teach, coach and train all FOH and BOH employees. We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionJob Description For starters, a Delivery Driver must be at least 18 years of age, have had a valid driver license for two years and own a clean, well-running, reliable vehicle that can be used for work. Importantly, Delivery Drivers must be safe drivers who have a good driving record. Delivery Drivers must work in inclement weather, including rain and snow. No prior restaurant experience is necessary. Delivery Drivers work in the lunch, evening and late night dayparts. Candidates for this position must have a flexible schedule but may be able to work part time, as few as two days a week or as many as six days a week, depending on desire, availablity and need. Weekend hours may be required. This position may lead to management opportunities for the right candidate.

Job DescriptionJob Description For starters, a Delivery Driver must be at least 18 years of age, have had a valid driver license for two years and own a clean, well-running, reliable vehicle that can be used for work. Importantly, Delivery Drivers must be safe drivers who have a good driving record. Delivery Drivers must work in inclement weather, including rain and snow. No prior restaurant experience is necessary. Delivery Drivers work in the lunch, evening and late night dayparts. Candidates for this position must have a flexible schedule but may be able to work part time, as few as two days a week or as many as six days a week, depending on desire, availablity and need. Weekend hours may be required. This position may lead to management opportunities for the right candidate.

Job DescriptionJob Description We are seeking a skilled and dedicated Culinary Manager to join our dynamic team at Hillstone. As a part of our management, you will play a crucial role in maintaining the highest standards of culinary excellence and ensuring a smooth and efficient kitchen operation. Newly selected managers will receive 8 weeks of rotational training on-site. Salary: $100,000-$110,000 Responsibilities: • Oversee daily kitchen operations, including food preparation, cooking, and plating to consistently deliver top-quality dishes., • Lead and motivate a team of culinary professionals, providing guidance, training, and support to ensure optimal performance and development, • Collaborate closely with the management team, ensuring all products meet our high standards of taste and presentation., • Monitor inventory levels, order supplies, and manage food costs to maintain budgetary targets while minimizing waste and ensuring freshness., • Implement and enforce health and safety standards, ensuring compliance with all relevant regulations and promoting a safe working environment., • Proven experience in hospitality or in a similar role, preferably in a high-volume restaurant environment, • Strong leadership skills with the ability to inspire and motivate a diverse team, • In-depth knowledge of culinary techniques, food safety regulations, and kitchen operations, • Excellent organizational and time management skills, with the ability to prioritize tasks and meet deadlines in a fast-paced environment, • Solid understanding of financial management principles, including budgeting, cost control, and inventory management, • Effective communication skills to liaise with team members, executive chef, and other departments, • Flexibility to work evenings, weekends, and holidays as required If you are passionate about culinary excellence, possess strong leadership abilities, and thrive in a fast-paced environment, we invite you to join our team. To learn more, visit our website, or read a featured profiles in Bon Appetit magazine and the NY Times: . Benefits: • paid vacation, • free meals at Hillstone-owned restaurants, • a comprehensive medical and dental plan.Qualifications Relocation flexibility is necessary - All potential locations are listed on the website. Additional Information All your information will be kept confidential according to EEO guidelines. The Hillstone Restaurant Group confirms each employee’s identity and authorization to work by participating in E-Verify.

Job Description The Noble 33 Hospitality and lifestyle company is seeking an Executive Sous Chef for Sparrow Italia – New York, it's NEW LOCATION! The Executive Sous Chef position is responsible for the overall food quality of all food items, controls COGS, trains and oversees all back of house employees and areas, ensures company standards and may be responsible for seasonal specials and menu changes. Under the general guidance of the Executive Chef, the Executive Sous Chef is responsible for back of house operations and shifts. Leads the back of house team including setting a positive and effective flow in the kitchen, overseeing preparations and presentation of service and menu items. Works closely with the General Manager throughout the day to ensure proper execution of service presentation and adequate support and inventory are forecasted according to business levels. Executive Sous Chefs should also be fully versed in and capable of performing all positions as needed. May also assist with interviewing, selecting, and training staff. Duties & Functions: • Conduct opening procedures including receiving products, checking invoices, and completing temperature logs, • Understand the operational set up and principle of the restaurant, • Oversee and collaborate with the Sous Chef at all times to produce the highest culinary standards, • Manage time for all back of house employees by overseeing breaks and managing labor cuts; assist with labor scheduling as needed, • Assist with budgeting and inventory including counting food and dry goods for inventory, • Ensure that hygiene and safety protocols are implemented and enforced to the highest standard including upholding FIFO guidelines and maintaining appropriate procedures for labeling/open date, protein handling, and cooling/reheating logs, • Assist with order scheduling, reservation order par adjustments and troubleshooting for supply chain issues, • Ensure prep is completed properly and to company standards, including making par adjustments, completing quality control checks and making recipe adjustments when necessary, • Train new hires on their stations and be willing and available to cover any station on an as-needed basis, • Expedite all food orders during service in order to manage ticket time, control communication with the front of house team, and ensure quality control standards are met, • Conduct closing procedures including overseeing break down of the line and equipment, completing invoicing and prep lists, appropriate order timing, and conducting employee checkouts, • Effectively implement new menu rollouts and educate team members on said rollouts, • Promote and enforce safe work practices, maintaining safety standards and procedures in the restaurant and filing appropriate reports for any incidents that occur. Report potential safety hazards and operational inconsistencies, • Complete necessary food and station preparation prior to the scheduled event, • Ensure efficient and accurate use of produce, products and equipment in and around the kitchen, • Ensure that hygiene and safety protocols are implemented and enforced to the highest standard, • Culinary degree preferred, High School or equivalent required, • One to two years in a management position, preferably in an upscale or lifestyle brand hotel, • Ability to thrive in a high-pressure environment, • Ability to reproduce and coach precision plating (to company standards), • Passion for food and for creating exceptional guest experiences, • Gracious, friendly, and fun demeanor, • Ability to multitask, work in a fast-paced environment and have a high-level attention to detail, • Strong verbal and written communication skills in English, prefer bilingual English/Spanish, • Develop and maintain positive and productive working relationships with other employees and departments, • Ability to work independently and to partner with others to promote an environment of teamwork, • Available to work on call shifts, after hours, over weekends and on holidays., • Responsible for quarterly, and special occasion menus (approved by direct report), • Basic computer skills required, • Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance, and frequently lift and bend from the waist, • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity in both daytime and nighttime lighting, • Stand, sit, or walk for an extended period of time or for an entire work shift and perform repetitive motions, • Reach overhead and below the knees, including bending, twisting, pulling, and stooping, • Must be able to lift up to 50 lbs, and frequently lift and bend from the waist., • Must be able to stand for long periods., • Dental insurance, • Health insurance, • Life insurance, • Vision insurance, • Paid Time Off

Job DescriptionCompany Description Voted Top 15 NYC hotels in 2022 by Travel & Leisure, our award-winning hotel is just steps from Fifth Avenue, Times Square, Broadway, and Bryant Park. Grand Central Station and most subway stops are a short walk making a convenient commute. Our 398 spacious, luxurious guest rooms include 52 suites and provide a haven in the midst of the hustle and bustle of the city. With French inspiration, our ambassadors deliver service from the heart and lifelong memories one guest at a time. Job Description Sofitel New York is looking for a Jr. Executive Sous Chef who is an enthusiastic, hospitality-oriented professional that will oversee our hotel banquet kitchen/restaurant operations, while providing outstanding service to ensure total guest satisfaction in compliance with company policies and procedures. Establish and support a high level of cooperation and teamwork in all areas of the department and among other departments. What is in it for you? • Employee benefit card offering discounted rates in Accor worldwide, • Learning programs through our Academies and the opportunity to earn qualifications while you work, • Opportunity to develop your talent and grow within your property and across the world! Exposure to all ACCOR Hotels Worldwide, enabling you for limitless growth., • Ability to make a difference in the local community through our Corporate Social Responsibility activities The Jr. Executive Sous Chef is in charge of all activities related to the kitchen, which usually includes suggest recipes to create menus, managing kitchen staff, ordering and purchasing stock and equipment, plating design, and ensuring that all meals served in the outlets and banquet are both delicious and nutritious. They will lead the staff while personally assisting in all areas of the kitchen, including food production, purchasing and kitchen sanitation. • Lead, mentor and train the Culinary Operations team, • The ability to ensure the correct preparation and presentation of a consistent level for all food items prepared., • Monitor Food costs with the supervision of the Executive Chef and Executive Sous Chef, • Support the Executive Chef and Executive Sous Chef with administrative responsibilities i.e. scheduling, payroll, expenses, etc. ensuring that all costs are place and carried out appropriately., • Supervise all methods of food preparation and cooking methods, size of portions, garnishing and presentation of food., • Coordinate and supervise the ordering of all food supplies and kitchen equipment; approves all products to meet quality standards; keeps cost accounts; and takes responsibility of food preparation areas., • Train, develop, discipline, supervise and organize all kitchen personnel on a regular basis., • Lead regular meetings with the kitchen staff as well as attend and participate in all required meetings. to set expectation for the operation and Heartists, • Supervise the maintenance and cleanliness of all food preparation equipment., • Supervise and maintain Staff canteen, • Supervise and monitor stewarding team, • Develop and ensure a safe working environment for people to work., • Communicate with the Executive Chef and Executive Sous Chef on a regular basis the activities and result of the kitchen. Qualifications Your experience and skills include: • Work efficiently in a Union environment and take initiative, • Proven knowledge of, and ability to oversee and manage our hotel banquet kitchen/restaurant operations through a minimum of 2 years in Food and Beverage Management of a four-diamond hotel., • Demonstrate effective verbal and written communication skills in English., • Be able to use good judgment and work independently in a multi-task position, • Solid time-management, • Organizational and people skills., • Able to work a flexible schedule including evenings, weekends and holidays., • Basic knowledge of the Culinary Arts, • Minimum 5 years cooking experience including experience in a fine dining restaurant, • Experience in a luxury hotel with comparable service and standards, • Service focused personality is essential and previous leadership experience required, • Knowledge of French cooking techniques, and ingredients preferred., • NYC Food Handler’s Certificate required., • Ability to lead by example, believe in a strong team culture and set the scene for high performance Additional Information Visa Requirements: Must be legally eligible to work in the United States. The hotel is unable to assist candidates in obtaining work authorization documents. Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. Why work for Accor? We are far more than a worldwide leader. We are 280,000 women and men placing people at the heart of what we do, and nurturing real passion for service and achievement Joining Accor means embarking on a unique life journey to imagine tomorrow's hospitality. To join our Group, please visit All your information will be kept confidential according to EEO guidelines.

Job Description Position Title: Executive Chef - Corporate Dining Pay 15 Reports To: Salary: $110,000 - $120,000 Other Forms of Compensation: Benefits and Bonus Eligible 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 Working as the Executive Chef for a premier corporate client in NYC, you will be responsible for the success of the culinary program. The Executive Chef will support cafe services, catering services and a micro market. This is a client facing position and relationship building skills are necessary. This position offers a desireable Monday through Friday schedule. Key Responsibilities: • Operational excellence, • Build outstanding relationships with the clients, • Manage cost controls and controls expenditures for the account, • Plan and create all menus, • Purchase and manage inventory, • Roll out new culinary programs in conjunction with marketing and culinary team Preferred Qualifications: • Culinary degree preferred, • Three to five years of culinary management experience, • High volume production and catering experience, • Previous experience managing cost controls, • Desire to learn and grow with a top notch foodservice company Associates at Restaurant Associates are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Restaurant Associates maintains a drug-free workplace. Apply to Restaurant Associates today! Restaurant Associates is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Req ID: 1425300 Restaurant Associates SABRINA VERA [[req_classification]]

Job Description ABOUT MAXIME'S Maxime’s, the newest private member’s club creation by renowned British entrepreneur Robin Birley—also the visionary behind London's esteemed 5 Hertford Street and Oswald’s—invites exceptional hospitality professionals to become part of our inaugural team. Opened in March 2025 in the historic former Westbury Hotel on Madison Avenue, Maxime’s is a private members club home to four distinct kitchens, each offering a unique culinary experience. We are looking for a talented and passionate Head Chef to work directly with our Executive Head Chef on our Mediterranean offering. The successful candidate will lead the culinary team and work with the highest quality ingredients that have been thoughtfully sourced. The role will include managing and developing all members of the culinary team while ensuring training is given to ensure they progress with us. COMPENSATION AND BENEFITS • Comprehensive benefits plan, including medical, dental, vision and life insurance., • Generous paid time off programs (vacation and personal days)., • 401k retirement savings plan with company match., • Pre-tax commuter benefits., • Work life and wellness benefit platform., • Discount program offering Retail, Restaurants & Activities discounts., • Freshly prepared Staff Meal whilst on duty., • Uniform and dry cleaning provided., • $2000 refer a friend bonus, • Lead, mentor, and motivate the kitchen brigade, including sous chefs, line cooks, and prep staff., • Oversee the daily kitchen operations including the proper storing procedures, food orders, food cost, equipment, sanitation, Allergy’s and hygiene to Company and local standards., • The Head Chef will be responsible for ensuring the daily pars are met and at the highest standard. Conduct regular training, performance evaluations, appraisals and leadership meetings to build a skilled and cohesive team. * Purchase and produce top-quality food to create seasonal menus, maintain recipes, pictures and specifications are followed as well as update signage and displays for dates, food displays for quality, cleanliness, and food safety. • Responsible for educating and training staff on safe work habits and proper standards of practice., • Ensure teamwork and constructive collaboration exists between the front and back of house staff through proper communication and delegating tasks and staff tasks to ensure smooth service and kitchen operations., • Taste and review products daily to ensure quality and consistency with preparation and presentation., • Have a working knowledge of inventory ordering systems., • Minimum of 5+ years’ experience working in fine dining leading teams., • A professional and polished approach to leadership in a busy atmosphere, • NYC Food Protection Certificate, • Strong work ethic and customer-focused approach, • Previous management experience required, • Culinary trained and professional who is passionate and curious to develop and grow as a chef, • Able to work nights, weekends and holidays, and variable schedule, per the needs of the business, • Ability to coordinate multiple activities with attention to detail, • Ability to be flexible with job demands and open-minded when being asked to complete tasks., • Ability to operate and use all equipment necessary to run the restaurant., • Ability to operate with grace under pressure., • Ability to move or handle equipment throughout the restaurant generally weighing up to 50 pounds., • Ability to work varied hours/days as business dictates.

Job Description Join the largest delivery-first restaurant group in the United States! Location: Union City, NJ Schedule: Full-Time – AM, PM, Mid Shifts Salary: $80,000 Benefits • Performance-based bonus program, with profit share, • Career development, education, and growth opportunities, • Medical, Dental, & Vision plan for full-time team members, • 401k with 4% employer match after one year, • Prepare and cook food items to perfection, accurately following our Salted culinary standards., • Maintain compliance with sanitation regulations and safety standards., • Collaborate with our virtual Front of House team to deliver exceptional dining experiences., • Uphold uncompromising standards of quality and consistency in all food production processes., • Implement rigorous sanitation protocols and maintain impeccable organization throughout the kitchen and associated areas to surpass federal, state, and corporate safety standards., • Foster transparent communication channels within the kitchen team and between the kitchen and corporate departments., • Manage all administrative tasks, including scheduling, inventory control, financial management, and other operational duties., • Solid foundation in culinary skills, including knife/prep work, flat-top cooking, and more, • Ability to stand for extended periods and lift up to 50 lbs, • Minimum of 5 years of kitchen experience At Salted, we're leading the charge to build the next generation of the restaurant industry. We focus on making better-for-you cuisine accessible while offering clean-label, plant-driven, and most importantly – delicious food. Join us in shaping the future of the restaurant industry and be part of our innovative culinary journey! Responsibilities and tasks outlined in this document are not exhaustive and may change as determined by the needs of the company. Salted is an equal-opportunity employer committed to building an inclusive team. If you require accommodation during the application or interview process, please contact . Powered by JazzHR y9G6qtnOQO

Job Description About Discovery Management Group Discovery Management Group is part of the Discovery Senior Living family of companies, a recognized industry leader for performance, innovation and lifestyle customization that today, ranks among the 2 largest U.S. senior living operators. Discovery Management Group specializes in managing and enhancing senior living communities across the United States. With a focus on innovation, operational excellence, and lifestyle personalization, Discovery Management Group plays a vital role in serving more than 6500 residents nationwide. The Executive Chef, in collaboration with the Hospitality Manager, is responsible for the overall management and oversight of culinary strategies, initiatives, and daily culinary activities. This role is accountable for overall meal preparation, accurate estimate of food consumption, purchase of food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards. The Executive Chef also plans menus to meet the needs of our residents; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen. The Executive Chef will oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques. The Executive Chef uses innovation, imagination, originality, and talent as well as judgment and discretion in performance of the essential function of their role. Responsibilities: • Assist in planning, preparation, and execution of special events, banquets, and theme meals., • Uses innovation, imagination, originality, and talent to produce menus and recipes that utilize the highest quality ingredients allowed within the overall food and labor budget of the community., • Understand and maintain monthly and annual budgets for Food & Beverage department, including documentation of monthly spend on food, supplies, and Back of the house labor., • Review and adjust menus to accommodate seasonal ingredients, recipe improvements, supply chain shortages, rebated and contracted products and cost of goods increases., • Responsible for ensuring that purchasing standards are maintained and that approved vendors are always used. Maintain strong and positive relationships with all vendors., • Accurately report and submit monthly inventory of food & beverage supplies., • Interview, hire and train staff for culinary and back of the house positions. May assist with interviews for front of the house positions as well., • Responsibly manage and supervise all culinary and back of the house staff including scheduling, assignment, direction, performance review, hiring and corrective action consistent with company policy., • Work with the Executive Director, Hospitality Manager and community Department Heads to obtain and maintain department customer satisfaction and department of health survey levels at or above designated scores., • Ensure preventive maintenance programs are conducted for kitchen equipment and that all staff uses and maintains equipment properly to avoid damage and costly repair., • Ensures any dietary needs and restrictions are met., • Confirm food policies and procedures are being practiced by kitchen staff including, personal hygiene, safe food storage and handling procedures., • Manages control of food preparation with particular attention to potential overproduction and waste., • Oversee maintenance and production of accurate daily records., • Provide ongoing training at regular intervals to kitchen staff in the areas of food preparation and quality service and ensure that plating and presentation meet DSL standards for quality and appearance., • In collaboration with the Hospitality Manager, ensures that the front of house and back of house staff work closely together to deliver a food product that exceeds the residents' and/or guest's expectation., • In collaboration with the Hospitality Manager, works with BOH & FOH staff to ensure that they have a clear understanding of how to provide outstanding customer service., • Work closely with Marketing and Activities personnel to ensure all resident special needs are met as well as to coordinate planning of unique events., • In unison with the Hospitality Manager and Executive Director, meet regularly with residents and family members to confirm that high satisfaction levels are being delivered., • Advise community leadership of any concerns regarding residents. Directly supervises employees in the Kitchen. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees. Qualifications: • Bachelor’s degree from an accredited college or university in Culinary Arts preferred, or an associate degree and equivalent combination of minimum five years’ work experience as an Executive Chef., • Minimum of five years’ experience as an Executive Chef within the hospitality industry. In addition to a rewarding career and competitive salary, Discovery offers a comprehensive benefit package. Eligible team members are offered a comprehensive benefit package including medical, dental, vision, life and disability insurances, paid time off and paid holidays. Team members are eligible to participate in our outstanding 401(k) plan with company match our Employee Assistance Program and accident insurance policies. EOE D/V

Job Description Position Title: Executive Chef Pay 14 Reports To: Salary: $115,000 - $125,000 Other Forms of Compensation: Bonus Plan Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to Work, This is R/A ! Job Summary As the Executive Chef at Tatiana by Kwame Onwuachi, you will oversee all kitchen operations, ensuring flawless execution of Tatiana’s acclaimed dishes while maintaining a safe, organized, and sanitary work environment. This role is focused on precision, consistency, and leadership, not menu creation, and is ideal for a driven, hands-on culinary professional who thrives in high-volume, upscale dining. Key Responsibilities • Oversee daily kitchen operations, ensuring standardized recipes, portioning, and presentation are followed to the letter., • Lead, coach, and develop all back-of-house staff in food preparation, safe handling, sanitation, and equipment operation., • Manage prep, plating, and line flow for seamless service during lunch, dinner, and special events., • Monitor inventory, ordering, and cost controls, ensuring product availability while staying within established guidelines., • Maintain strict compliance with health, sanitation, and safety standards, as validated by inspections and audits., • Establish and oversee cleaning, maintenance, and production schedules to keep all kitchen areas organized and inspection-ready., • Make operational decisions on product usage, including the responsible handling of leftovers per company policy., • Collaborate closely with front-of-house leadership to deliver smooth, coordinated guest experiences., • Attend departmental meetings and participate in ongoing staff development and training programs.Preferred Qualifications, • A.S. degree or equivalent experience, with 5+ years in progressive culinary leadership, ideally in upscale or fine dining., • Hands-on experience in high-volume, complex foodservice operations; extensive catering experience is a plus., • Strong knowledge of food safety, sanitation, cost controls, and production systems., • Proficient with Microsoft Office, Outlook, and basic kitchen management technology., • ServSafe certification (or willingness to obtain). Restaurant Associates is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Associates at Restaurant Associates are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Restaurant Associates maintains a drug-free workplace. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Req ID: 1444765 Restaurant Associates Michael Abbey [[req_classification]]

Job Description This restaurant group is on a mission to redefine Texas barbecue in the heart of New York City. For over 17 years, theyve honored the timeless craft of Central Texas barbecue smoked meats, live music, cold beer, and warm hospitality. Now, theyre looking to write their next chapter with bold culinary leadership at the helm. The Opportunity: They are seeking an Executive Chef to lead the culinary team into a new era. This is a career-defining opportunity for a chef who respects tradition but isnt afraid to challenge it someone ready to elevate this concept to James Beard Award-level acclaim. You will be responsible for preserving their authentic barbecue identity while evolving the menu to include innovative, barbecue-inspired dishes that command the attention of both devoted regulars and discerning food critics. Who You Are: • A culinary leader with deep Texas roots or a true appreciation for the heritage and soul of barbecue, • A storyteller with smoke, fire, and flavor, • A team builder and mentor with experience managing high-performing kitchens, • A visionary who sees the potential to elevate rustic cuisine into the realm of fine dining without losing its soul, • A driven chef who has the chops (and the patience) to earn culinary respect from downtown NYC to the halls of the James Beard Foundation What Youll Do: • Lead all culinary operations across the restaurant, catering, and private events businesses, • Design and execute a menu that both honors traditional Central Texas barbecue and introduces bold, innovative offerings, • Partner with ownership and front-of-house leaders to shape guest experience and drive culinary excellence, • Build and develop a high-caliber team rooted in mentorship, consistency, and pride, • Ensure top-notch quality control, food safety, and cost management, • Represent this concept at food festivals, media opportunities, and industry events Qualifications: • 710+ years of kitchen leadership experience, preferably in a high-volume or destination restaurant, • Deep knowledge of smoking techniques, meat preparation, and live-fire cooking, • A proven track record of creative menu development and execution, • Culinary degree preferred but not required, • Experience working in or leading a restaurant with national culinary recognition is a strong plus

Job Description Are you looking for a place where you can enjoy your work? At Chick-fil-A Teterboro Landing FSR our purpose is “to enrich lives on both sides of the counter, by creating a culture of care.” Our biggest focus is on our team members. We understand that if we can positively influence and impact our team, then that will overflow into a genuine care to provide excellent service that goes above and beyond to our guests. Why should you apply with us today? Please allow me to give you three reasons. 1. Engaged Leadership - We have a leadership team that is on your side. It is our goal to help you win and help you become the best version of yourself. Whether Chick-fil-A is just a stepping stone or a career path, our goal is to develop life and leadership skills that will make you successful and competitive no matter where you go!, 2. Opportunities for growth - We are a rapidly growing restaurant and we are constantly looking to develop talented leaders that have a passion to serve and help others. Opportunities include trainers, team leaders, shift leaders, directors of operations, marketing, talent, training and hospitality are all leadership positions within our restaurant. Not only are there in-restaurant opportunities, but the talents and leadership skills developed at Chick-fil-A can be used in whatever work environment you decide to pursue. There are really 5 crucial that we look for in our team members. We believe that out of these 5 things, most other qualities or requirements will flow naturally. 1. Reliable - We are looking for individuals that we can count on. We need to be able to trust that you will arrive punctually to each shift you’ve been assigned, and that you will accomplish the tasks assigned to you., 2. Integrity - We want a committed team that we can trust to handle ALL guest interactions with the utmost care. We also understand the importance of teamwork, which means there needs to be a level of trust that is deep and genuine with the attitude of a servant’s heart. You must be trustworthy in all circumstances in order to gain the trust of individuals., 3. Hungry - (I’m sorry, but this doesn’t relate to food;) We are looking for individuals who have a passion for growth. Hungry team members take efforts to improve themselves during and outside of work, they have plans for bettering themselves. Hungry team members are always striving to do and accomplish more even when others don’t see anything that needs to be done. In other words, you push hard and strive to be the best you can., 4. Humble - Humility is the lynchpin of being on a team. If you can’t admit weaknesses, confess mistakes and ask for help from others, this will be a difficult job for you. Everyone makes mistakes, but it’s how we humble ourselves so others can address us, and how we learn from them that matters., 5. Smart - This refers to both being smart intellectually, but more importantly, to emotional intelligence. It means that you are wise in communicating, and understand the impact that your words, attitude or body language can have. It means understanding people and knowing what or what not to say, and when or when not to say it. These are some of the main qualities that we are looking for in our team members. As I have said before, teamwork is so important to everything done in the restaurant. If you are not looking for a place that will challenge you to grow, incur great communication, and push you to put others first, you will not enjoy working here. We are heavily invested in character development and striving to bring out the best in each of our team members. Special Instructions Please do not send any emails, resumes, or call. We are making it really easy to apply for this position. Simply submit a ZippyApp application package which may include the Common Employment Application, Resume, and a Cover Letter. In your Cover Letter, please write a short paragraph describing yourself and why you would make a great addition to our team. ZippyApp is the Common Employment Application for online and mobile that allows you to apply for jobs with one click, and is being accepted at a growing number of businesses each day.

Job DescriptionJob Title: Head Chef Location: New York, NY Position Overview: We are seeking an experienced and talented Head Chef to lead the kitchen team at a renowned New York City restaurant. The ideal candidate will have a strong culinary background, a passion for quality ingredients, and the ability to manage and inspire a team to consistently deliver exceptional dishes. As Head Chef, you will be responsible for overseeing kitchen operations, menu creation, staff management, and maintaining high standards of food quality, cleanliness, and safety. Key Responsibilities: • Lead and manage all aspects of kitchen operations, ensuring a smooth and efficient workflow during service., • Oversee the preparation and presentation of all food items, ensuring consistency, quality, and adherence to recipe standards., • Develop and execute seasonal menus, incorporating creative and innovative dishes that align with the restaurant's concept and guest preferences., • Manage kitchen staff, including training, mentoring, and scheduling to maintain a high-performing, cohesive team., • Maintain a clean and organized kitchen environment, ensuring compliance with health and safety regulations., • Monitor and control food and labor costs, optimizing efficiency and minimizing waste while maintaining high-quality standards., • Ensure proper inventory management, ordering, and stocking of kitchen supplies and ingredients., • Work closely with the management team to ensure guest satisfaction, including addressing any food-related issues or special requests., • Implement and maintain quality control standards for food preparation, portion sizes, and plating., • Stay current with industry trends, food innovations, and techniques to continually elevate the dining experience., • Handle any other responsibilities as assigned by the management team to support the success of the restaurant.Qualifications:, • At least 5 years of culinary experience, with a minimum of 2 years in a leadership role in a fast-paced, high-volume kitchen., • Exceptional culinary skills, with expertise in contemporary cooking techniques and a passion for fresh, high-quality ingredients., • Strong leadership and team management skills, with the ability to inspire and develop kitchen staff., • Knowledge of food safety standards, kitchen sanitation, and health regulations., • Ability to work efficiently under pressure in a fast-paced, high-demand environment., • Excellent organizational and time-management skills, with the ability to handle multiple tasks simultaneously., • Creativity and a keen eye for detail, with a focus on presentation and guest satisfaction., • Strong communication skills, with the ability to effectively collaborate with both front-of-house and back-of-house teams., • Flexibility to work evenings, weekends, and holidays as required.Benefits:, • Competitive salary and performance-based incentives., • Opportunities for career growth and advancement within the company., • Paid time off and holiday pay., • Employee discounts and perks.If you are a dedicated and skilled culinary professional with a passion for leading a team and creating exceptional dining experiences, we invite you to apply for the Head Chef position in New York, NY. Join us in delivering an unforgettable dining experience to our guests!

Job DescriptionKitchen Manager, Fast Casual Restaurant Job Summary: The Kitchen Manager is responsible for the day-to-day operations of the kitchen, ensuring high-quality food preparation, efficient service, and adherence to food safety standards. This role requires a strong understanding of kitchen dynamics, excellent leadership skills, and the ability to maintain a positive and productive work environment. The Kitchen Manager will oversee kitchen staff, manage inventory, and contribute to menu development, all while upholding the restaurant's commitment to customer satisfaction and operational excellence. Responsibilities: • Kitchen Operations:, • Oversee and participate in all aspects of food preparation, including prepping, cooking, assembly, and presentation, ensuring consistency and quality, • Manage kitchen flow during peak hours to ensure timely service and maintain customer satisfaction, • Ensure all food items are prepared according to recipes, portion sizes, and quality standards, • Monitor food inventory, place orders, and minimize waste through proper handling and storage, • Conduct regular quality and safety checks on ingredients and finished products, • Maintain a clean and organized kitchen environment, adhering to company and NYC DOH regulations, • Team Leadership & Training:, • Train new kitchen staff on food preparation techniques, kitchen procedures, and safety protocols, • Supervise and motivate kitchen staff, fostering a positive and collaborative team atmosphere, • Delegate tasks effectively and ensure all team members understand their responsibilities, • Provide ongoing coaching and feedback to improve staff performance, • Assist in scheduling kitchen staff to ensure adequate coverage, • Inventory & Cost Control:, • Monitor food costs and actively work to reduce waste and optimize inventory levels, • Conduct regular inventory counts and reconcile with sales data, • Identify opportunities for cost savings without compromising quality or availability of ingredients, • Food Safety & Compliance:, • Ensure strict adherence to company and NYC DOH regulatory guidelines, • Implement and maintain proper food handling, storage, and temperature control procedures, • Maintenance & Equipment:, • Perform routine checks on kitchen equipment and report any malfunctions or maintenance needs, • Ensure all kitchen equipment is cleaned and maintained properly, • Customer Service:, • Address customer feedback related to food quality or preparation in a professional and timely manner, • Collaborate with front-of-house staff to ensure a seamless dining experience Qualifications: • Proven experience (2 years) as a Kitchen Manager, Supervisor, or similar role in a restaurant setting, • In-depth knowledge of food preparation techniques, cooking methods, and kitchen equipment, • Solid understanding of food safety principles and practices, • Strong leadership, communication, and interpersonal skills, • Ability to work effectively in a fast-paced environment and manage multiple tasks simultaneously, • Excellent problem-solving and decision-making abilities, • Flexibility to work various shifts, including evenings, weekends, and holidays, • Basic computer skills for inventory management and scheduling Physical Requirements: • Ability to stand for extended periods and lift up to 50 pounds, • Manual dexterity and coordination to operate kitchen equipment Education: • High school diploma or equivalent required, • New York City Department of Health Food Handler’s Certificate required, • Culinary degree or certificate is a plus By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Job DescriptionAbout CookUnity Food has lost its soul to modern convenience. And with it, has lost the power to nourish, inspire, and connect us. So in 2018, CookUnity was founded as the first-of-its-kind platform that connects the world with the source of truly great food: chefs. Today, CookUnity delivers 35 million meals a year from the industry's best chefs to homes all over the country. Fresh. Ready-to-eat. And crafted with the passion that nourishes body and soul. Unwilling to stop there, CookUnity is expanding beyond delivery to become an ever-innovating marketplace focused on our singular mission: empower Chefs to nourish the world. If that mission has you hungry in more ways than one, you've found the right job posting. Job Overview: As a Culinary Supervisor, you will play a vital role in overseeing the culinary operations within our establishment. This position requires a blend of culinary expertise and leadership skills. You will collaborate with kitchen team members, promote recipe accuracy, and ensure compliance with health and safety regulations. Key Responsibilities: • Enforce Culinary Standards: Ensure strict execution of standardized recipes (SOPs) with precise measurements, techniques, and portion control., • Food Safety Leadership: Oversee GMP compliance, sanitation practices, and validate critical control points (HACCP) during cooking, cooling, and storage., • Recipe Analysis and Standardization: Analyze and validate all culinary recipes to ensure alignment with standardized operating procedures (SOPs), including accurate net weights, volumetric measurements, cooking techniques, and portion control. Identify deviations, recommend adjustments to maintain nutritional and operational consistency, and collaborate with culinary teams to optimize execution and efficiency at scale., • Staff Training and Development: Lead technical training programs covering hygiene, culinary procedures, and emergency protocols., • Operational Reporting and Optimization: Track KPIs, monitor production efficiency, and drive continuous improvement across all kitchen operations. Qualifications: • Ability to work in a fast-paced environment., • 1-3 years of experience in a culinary leadership role, preferably in a high-volume restaurant or hospitality environment., • Culinary degree or certification from a recognized culinary institution is desirable., • Strong knowledge of culinary techniques, food preparation methods, and kitchen management principles., • Excellent organizational and multitasking abilities, with the capacity to prioritize tasks effectively., • Exceptional communication and interpersonal skills, with the ability to motivate and inspire a team., • Attention to detail and a commitment to upholding high standards of food quality and service., • Flexibility to work evenings, weekends, and holidays as required. Compensation All final pay rates will be determined by candidates experience, knowledge, skills, and abilities of the applicant, internal equity, and alignment with market data.Pay Range for this position$24—$28 USD If you're interested in this role, please submit your application and if we think you might be a fit, we'll get in touch with you. Thank you for your time! CookUnity is an Equal Opportunity Employer. We are dedicated to creating a community of inclusion and an environment free from discrimination or harassment. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, sexual orientation, gender identity, national origin, citizenship status, protected veteran status, genetic information, or physical or mental disability.

Job Description Rosa Mexicano Restaurants, a NYC based, successful casual fine dining restaurant group known for outstanding hospitality and service and for offering an authentic menu that the Zagat Survey calls, "the 'gold standard' of 'upscale modern' Mexican cuisine", with locations in New York, New Jersey, Massachusetts, Connecticut, Pennsylvania, Virginia, and Maryland, seeks an Executive Sous Chef for our Lincoln Center location in the Empire Hotel. As an Executive Sous Chef with Rosa Mexicano, you will lead the culinary team in all areas of a unit insuring on trend, efficient, safe, and sanitary food production. You will be responsible for, inventory, purchasing, food cost controls and staff management and development. Provides excellent customer service to a wide variety of customers and maintains highest professional food quality and sanitation standards. Key Responsibilities: • Evaluates food products to ensure that quality standards are consistently attained, • Organizes and coordinates the work of chefs, cooks, and other kitchen employees to ensure that the preparation, delivery, set up and serving of food and associated items, is economical, technically correct and meets or exceeds health code requirements and customer's expectations, • Maintains excellent employee communications to continuously improve the quality of provided services and to resolve problems, • Analyzes ongoing performance and trends in the local operation and devises and leads improvements, • Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality, • Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards, • Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned, • Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed, • Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products, • Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits, • Culinary degree preferred, • Bachelor's Degree in Food Services Technology/Management/or related field preferred, • Three to five years of progressive culinary or kitchen management experience, depending upon formal degree or training, • Experience with planning and managing catering events from a culinary perspective, • Strong leadership skills and desire to work with an industry leader, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Proficient computer skills (Microsoft Office, Email and the Internet), • Ability to communicate on various levels including management, departmental, customer and associate, • Ability to work a continuously flexible schedule including days, evenings, and weekends with varying days off to support a seven-day-a-week dining operation

Job Description The Noble 33 Hospitality and lifestyle company is seeking an Executive Chef for Sparrow Italia - NEW LOCATION - NEW YORK CITY ! This position is responsible for the overall food quality of all food items, controls COGS, trains and oversees all back of house employees and areas, ensures company standards and may be responsible for seasonal specials and menu changes. Duties & Functions: • Maintain constant quality control of all food prepared and ensure it meets the Culinary Director’s and restaurant standards and is served on time, • Understand the operational set up and principle of the restaurant, • Oversee and collaborate with the Sous Chef at all times to produce the highest culinary standards, • Hiring and training staff to prepare and cook all the menu items, • Identify training needs and conduct training for all back of house team members and positions, • Coordinate the kitchen team and support any position that is in need of help, • Complete necessary food and station preparation prior to the scheduled event, • Ensure efficient and accurate use of produce, products and equipment in and around the kitchen, • Ensure that hygiene and safety protocols are implemented and enforced to the highest standard, • Conduct inventory of ingredients and equipment and placing orders as neededSpecific Job Knowledge & Skills:, • Culinary degree preferred, High School or equivalent required, • One to two years in a management position, preferably in an upscale or lifestyle brand hotel, • Ability to thrive in a high-pressure environment, • Ability to reproduce and coach precision plating ( to company standards), • Passion for food and for creating exceptional guest experiences, • Gracious, friendly, and fun demeanor, • Ability to multitask, work in a fast paced environment and have a high level attention to detail, • Strong verbal and written communication skills in English, prefer bilingual English/Spanish, • Develop and maintain positive and productive working relationships with other employees and departments, • Ability to work independently and to partner with others to promote an environment of teamwork, • Available to work on call shifts, after hours, over weekends and on holidays., • Responsible for quarterly, and special occasion menus ( approved by direct report)Physical Abilities:, • Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance, • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity, • Stand, sit, or walk for an extended period of time or for an entire work shift, • Reach overhead and below the knees, including bending, twisting, pulling, and stooping, • Requires manual ability to use, carry, and operate all necessary equipment Benefits:, • Dental insurance, • Health insurance, • Life insurance, • Vision insurance, • Paid Time OffWe offer opportunities for growth and development. We pride ourselves on our fast-paced culture supported by leaders who propel you to your full potential. If you want to join our dynamic team, we invite you to apply!

Job Description MAKE YOUR IMPACT Impact Kitchen is here to impact the lifestyle of New York City! Impact Kitchen is a nutrition focused all day restaurant & cafe serving breakfast, brunch, lunch & dinner. We are 100% free of gluten, refined sugars and seed oils. Make an Impact everyday with smoothies, power bowls, coffee, baked goods and endless other nutrient-dense options. Founded in Toronto in 2015, Impact Kitchen is the brainchild of two incredible innovators: personal trainer and nutrition expert Josh Broun, and M·A·C Cosmetics co-founder Frank Toskan. In addition to our restaurant presence, Impact Kitchen fuels many major league sports teams and top athletes through catering and culinary partnerships. We are incredibly excited to share that this job posting is for our first New York based location, Impact Kitchen Nomad. Impact Kitchen Nomad will be opening in summer 2025. Together we can make an Impact Everyday. WHAT MAKES IMPACT KITCHEN UNIQUE? Our Values Our Culture Impact Kitchen prides itself on creating an incredible environment for those inside and outside our organization. We think like a professional team and are always training for the championship. Our Stats • 96% – The amount of managerial roles we filled through internal success planning last quarter., • 91% – Our average Employee Experience score. CULINARY EXPERIENCE TEAM MEMBER As a Culinary Experience Team Member (CETM) at Impact Kitchen you set the culinary standard high and are passionate to ensure guests enjoy their experience through incredible food. You create delectable and consistent dishes for dine-in and take-out guests, support back of house operations and partner with your Guest Experience counterparts on the team. Culinary Team Members are highly flexible individuals responsible for dishwashing, preparing and working both Hot and Cold line kitchen stations supporting Impact Kitchen’s breakfast, brunch, lunch and dinner menu. As proper food handling, food safety, and consistent recipe preparation are all vital to this position, a primary role of the CETM position is to monitor sanitation, food quality, and food freshness. This position is highly physical; therefore, individuals must possess a strong level of physical stamina. Ideal candidates are efficient, flexible, possess superior time management skills, are team players, and thrive in a fast-paced environment. COMPENSATION Guest Experience Team Members earn $18.50/hour, paid time off for Full Time staff, and receive a substantial discount on Impact Kitchen products and have flexible scheduling to accommodate a healthy balanced lifestyle. TEAM & DEPARTMENT Culinary Experience Team Members make an impact everyday through our back-of-house operations and make up a large portion of our total team population. In this role you will have the opportunity to collaborate with colleagues from multiple levels of the organization while being the main point of food production for our guests. The Culinary Experience Team Member reports to Culinary Experience Management including the Assistant Kitchen Manager, Kitchen Manager and General Manager of each Restaurant. Although the first entry point for our culinary inclined restaurant teams, the Culinary Experience Team Member is the perfect knowledge incubator. Those that excel in their capacity at a CETM have the opportunity to succeed to a Culinary Experience Lead role where they train and develop top talent for the organization, and then on to management. CORE RESPONSIBILITIES • Preparation, production and execution of menu items and food quality standards according to detailed recipes and instructions, • Operation and maintenance of dishwashing unit and dish-cleaning areas, • Ability to execute other custodial duties as needed, • Receiving and storage of deliveries as related to the commissary kitchen and 3rd party suppliers, • Effective storage, management, and safe rotation (FIFO) of all products, • Cleaning, sanitation and maintenance of kitchen equipment and food production spaces, • Minimum of 1 year of kitchen experience with a general understanding of cooking and cleaning fundamentals and practices, • Strong understanding of food safety and public health practices, • Ability to execute and thrive in a fast-paced environment, • Strong time management and organizational skills with the ability to multitask when required, • Ability to communicate effectively, and respectfully and work well with others in a team-based setting, • Be able to work in a standing position for extended periods, • Availability to work days, evenings, and weekends as business demands, • Ability to lift up to 50 LBS, • Work Permit required INCLUSIVITY AT IMPACT Impact Kitchen feeds a diverse community and is made stronger by a diverse team. We welcome and encourage applications from our entire community equally. As an Equal Opportunity Employer, the decision to hire is based solely on business needs, experience and future potential. Hiring is not determined or influenced by any classification of an individual as protected by the laws that govern the region for which the prospective individual would work within. This is true for all practices and policies within the employee journey/lifecycle. Impact Kitchen supports alternative ways to interview and encourages applications from individuals with disabilities. Should you require a reasonable accommodation, please indicate in your application. Both Impact Kitchen management and the applicant share responsibility to communicate and reasonably accommodate. Powered by JazzHR ykX6hlKxeO

Job Description Position Title: Executive Sous Chef- Catering Pay Grade: 13 Reports To: Executive Chef Salary: $90,000 - $95,000 Other Forms of Compensation: Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to Work, This is R/A ! Job Summary Working as the Executive Sous Chef for a premier corporate client, you will be responsible for overseeing commissary a high performing team and food production team while maintaining a safe and sanitary work environment. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial culinary professional. This position offers a desirable Sunday through Thursday, daytime schedule. Key Responsibilities: • Plans menus according to established guidelines, • Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality, • Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards, • Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned, • Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed, • Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products, • Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits, • Follows facility, department, and Company safety policies and procedures to include occurrence reporting, • Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: • 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training, • Extensive catering and high volume food production experience required, • Institutional and batch cooking experiences, • Hands-on chef experience a must, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities, • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Apply to Restaurant Associates today! Restaurant Associates is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Restaurant Associates maintains a drug-free workplace. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Req ID: 1458703 Restaurant Associates Leah Curry [[req_classification]]

Job Description Position Title: Senior Executive Chef Pay 16 Reports To: Salary: $130,000 - $150,000 Other Forms of Compensation: Bonus Plan Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to Work, This is R/A ! Job Summary We are seeking a talented and innovative Executive Chef to oversee the culinary operations of a high-end hospitality environment. This role calls for a seasoned leader with a passion for exceptional dining experiences and the ability to create and execute refined, globally inspired menus. The Executive Chef will lead all aspects of kitchen operations, including menu development, team leadership, quality assurance, and financial management, ensuring every guest experience meets the highest standards of excellence. This role requires flexibility to work evenings, weekends, and holidays as part of a rotating schedule, ensuring seamless coverage during peak service times and special events. Key Responsibilities: • Lead, train, and inspire a team of culinary professionals, cultivating a culture of excellence and collaboration., • Develop and implement seasonal, innovative menus that cater to an upscale, diverse clientele., • Ensure flawless execution, presentation, and consistency across all food offerings, including à la carte, buffet, and special event service., • Manage food and labor costs to achieve financial goals while upholding premium quality standards., • Oversee procurement, vendor relationships, and inventory to ensure optimal sourcing and efficiency., • Maintain the highest standards of food safety, sanitation, and compliance with all regulations., • Collaborate closely with operations leadership to create a seamless and memorable guest experience., • Mentor and develop the culinary team, fostering professional growth and skill advancement., • Lead the execution of high-profile events, ensuring creativity and precision at every stage.Preferred Qualifications:, • Culinary degree or equivalent professional experience., • Minimum 5 years of experience as an Executive Chef in luxury hospitality, fine dining, or high-volume premium operations., • Strong track record in menu development, global cuisine, and elevated service standards., • Proven experience managing budgets, food cost, and labor controls., • Excellent leadership, organizational, and communication skills. Restaurant Associates is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Associates at Restaurant Associates are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Restaurant Associates maintains a drug-free workplace. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Req ID: 1445074 Restaurant Associates Michael Abbey [[req_classification]]

Job Description Position Title: Executive Chef- Fauchon Pay 15 Salary: $105,000 - $115,000 + 20% Bonus Eligibility Other Forms of Compensation: Bonus Eligible, Benefits 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 Working as the Executive Chef for a brand new, gourmet French food and delicatessen outlet located at 1100 Avenue of the Americas, you are responsible for the effective execution of culinary services for the 75-100 seat restaurant. Fauchon serves Breakfast, Brunch and Lunch Monday through Sunday and closes to the public at 4pm. The outlet will be open for private events in the evenings Monday through Friday. This location is scheduled to open at the end of September. French Culinary Training is required in this role. Key Responsibilities: Culinary Excellence aligned with Fauchon and R/A brand standards Manage a team of salaried and hourly associates Build outstanding relationships with the clients Manage cost controls and controls expenditures for the account Plan and create all menus Purchase and manage inventory Roll out new culinary programs in conjunction with marketing and culinary team Preferred Qualifications: Formal French Culinary Training Three to five years of culinary management experience High volume production and catering experience Previous experience managing cost controls Desire to learn and grow with a top notch foodservice company Associates at Restaurant Associates are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Restaurant Associates maintains a drug-free workplace. Apply to Restaurant Associates today! Restaurant Associates is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Req ID: 1437825 Restaurant Associates Leah Curry [[req_classification]]

Job Description Monkey Bar is looking for a dedicated and experienced Full Time Executive Chef (up to $125,000/year + Bonus Structure) to join our team! Our ideal candidate is passionate about upholding Hogsalt’s values of harmony, accountability, and resilience. Successful Hogsalt leaders are enthusiastic about providing genuine hospitality, consistency, and quality to guests, and actively contribute to a collaborative and positive workplace culture. We offer a full suite of benefits, including partially subsidized medical, dental, vision, life insurance, a 401(k) program, commuter benefits, dining discounts and rewards, and vested paid time off! Experience and Qualifications: * Minimum of 5 years working in a fast-paced, full-service restaurant. * 3 years of experience as an Executive Chef or other senior-level kitchen leadership position. * In-depth COGS management experience and strong financial understanding, including proven strategies to positively affect a restaurant’s financial health. * Ability to identify problems and be solution-oriented regarding culinary and general restaurant operations. * Must have open availability including evenings, weekends, and holidays; schedule subject to modification and/or approval by the Culinary Director. * Must be able to frequently lift items weighing up to 50 pounds. Responsibilities & Duties: * Ensure all policies and procedures are followed, including recruiting, hiring and training, 6-month employee reviews, progressive discipline, and any other employee documentation. * Communicate professionally and confidently with employees, vendors, and leadership. * Create all back of house schedules and publish them two weeks in advance, adhering to company standards for labor management and maintaining appropriate staffing levels for the restaurant; approve payroll on a daily and biweekly basis. * Review and maintain store financials daily, including tracking food costs, and work with the General Manager to manage comps, expenses, labor, and overall revenue; participate in monthly financial calls for the restaurant and present solutions and understanding of P&L statements to leadership. * Work collaboratively with the Events, Marketing and Branding, Purchasing, and FOH teams to promote the overall financial health of the restaurant. * Uphold defined standards for food quality and hold vendors accountable for all product received, altering Hogsalt’s Purchasing team of any and all vendor issues. * Complete general administrative tasks including opening and closing duties, maintaining restaurant facilities, kitchen supplies, and BOH uniform inventory, and keeping the Recipe Index up to date. * Coordinate all training for back-of-house staff, including updating training materials and scheduling practical exams, and fostering professional development for employees and leadership. * Provide consistent coaching and support for all hourly employees, and possess the ability to fill into any BOH hourly position. Hogsalt is not your typical restaurant group. Guests know us for transportive spaces and sumptuous fare, but what we are most proud of is the generosity we extend to our teams. Our service team reimagines hospitality with energy and a sense of fun. Our culinary team makes classic dishes so expertly that you'll remember why they became classics. No matter which of our 20+ restaurants you visit, you'll see we're an organization that makes people — our guests and ourselves — happy. Ready to join our team? Apply directly to this ad.

Job Description Position: Corporate Culinary Director Location: Preferred NYC or Montreal | Extensive Travel Required A world-renowned fine dining hospitality group is seeking an experienced and visionary Corporate Culinary Director to lead and support culinary operations across its international portfolio. This role will work side-by-side with the Executive Chef & Founder to preserve the brands legacy, uphold exacting culinary standards, and support growth through mentorship, innovation, and execution. Based in New York City this role requires extensive travel across the U.S., Canada, and Mexico to oversee consistency and excellence in all kitchens and new openings. However, open to candidates to work out of Montreal, where first location and founded resides. Key Responsibilities Culinary Leadership & Oversight • Collaborate directly with the Executive Chef & Founder to safeguard the brands culinary identity and values, • Provide leadership and operational support to Executive Chefs across all locations, • Standardize and implement core menus, recipes, and plating guidelines while honoring regional nuances, • Develop culinary training systems to onboard and elevate kitchen leaders and brigade staff, • Implement SOPs and ensure adherence to brand standards for quality, sourcing, and presentation, • Oversee food safety and compliance across all jurisdictions, • Play a central role in new restaurant launches including kitchen layout, equipment planning, hiring, and culinary rollout, • Serve as the brands culinary ambassador during expansionespecially in the upcoming Mexico location, • Partner with Operations, HR, Finance, and Marketing teams on initiatives involving training, cost controls, and guest experience, • Manage vendor relationships and sourcing guidelines to support consistency and sustainability, • 10+ years of executive-level culinary leadership across fine dining, luxury, or globally scaled restaurant groups, • Strong knowledge of Mediterranean cuisine and seafood-driven kitchens preferred, • Experience managing multi-unit kitchen operations and Executive Chefs in diverse regions, • Deep respect for culinary tradition with the creativity to evolve menus and systems, • Bilingual or multilingual (French or Spanish a strong asset), • Must be based in NYC or open to working from Montreal; willing to travel extensively (6075%)

Job Description Emmy Squared Pizza and Swinger Crazy Golf-NoMad is looking for a passionate and experienced Kitchen Manager to oversee and inspire our growing team. Emmy Squared Pizza is famous for its award-winning Detroit-style pizza and innovative culinary creations. Swingers Crazy Golf-NoMad offers an unforgettable entertainment experience with its creative mini-golf courses and lively atmosphere. Together, we’re setting the stage for a one-of-a-kind experience. As a Kitchen Manager, you will be responsible for to overseeing all culinary operations while supporting Swingers Crazy Golf-NoMad guests. You’ll lead and inspire your team, ensuring outstanding service and culinary excellence. What We Offer • Competitive Salary, • Quarterly Bonus Opportunities, • Comprehensive Health Benefits Package, • Supervise and support culinary employees daily, ensuring policies and processes are followed., • Assist in hiring, onboarding, and continuous training of employees., • Partner with Swingers’ leadership team to ensure seamless collaboration between front-of-house and back-of-house operations., • Oversee culinary operations during service, delegating tasks as needed to maintain efficiency and quality., • Ensure guest satisfaction by addressing culinary concerns and creating a welcoming, responsive service environment., • Maintain superior cleanliness and sanitation in compliance with health department standards., • Identify and address potential safety hazards to ensure a safe environment for employees and guests., • Proactively contribute to company goals in sales, service, and appearance while fostering a positive and productive workplace., • Minimum of 1 year of restaurant management experience in a full-service setting., • Proven leadership skills with the ability to manage, develop, and motivate a high-performing team., • Strong multitasking abilities in a fast-paced environment, with effective delegation skills., • Proficiency with computers and excellent written and verbal communication skills., • Passion for food, hospitality, and providing exceptional dining experiences., • Flexibility to work weekends, holidays, and varying shifts., • Serve Safe Certification preferred.

Job Description Job Overview: We are seeking a talented and passionate Managerial Sous Chef to join our culinary team at The Pierre- A Taj Hotel. In this position you will support the Executive Chef and partner with the culinary team in overseeing all aspects of kitchen operations, ensuring the highest standards of food quality, presentation, and guest satisfaction. Key Responsibilities include but not limited to: • Assist the Executive Chef in planning and directing food preparation and culinary activities, • Supervise and train kitchen staff, including sous chefs, prep cooks, and culinary assistants, to ensure consistency and excellence in food preparation., • Maintain safe, secure, and healthy food preparation environment by following and enforcing preparation standards and procedures, complying with sanitation and legal regulations., • Assist in scheduling kitchen staff and managing labor costs to meet operational needs while adhering to budgetary guidelines; meet financial objectives by controlling cost, waste, and inventory controls without sacrificing quality or quantity., • Monitor inventory levels, order supplies, and manage food costs to optimize profitability while maintaining quality standards., • Oversee food plating and presentation to ensure that all dishes meet the hotel's high standards for visual appeal., • Participate in menu tastings, food evaluations, and quality control initiatives to maintain the highest level of culinary excellence., • Foster a positive work environment, promoting teamwork, creativity, and professional development among kitchen staff., • Collaborate with other departments, including banquets, catering, and room service, to ensure seamless coordination and execution of culinary offerings., • Working hands-on to ensure seamless operation of different sections of the kitchen., • Proven experience as a Sous Chef or senior culinary position in a luxury hotel, fine dining restaurant, or similar upscale establishment in a Union environment., • Culinary degree or equivalent certification from a recognized culinary institute preferred., • Strong leadership skills with the ability to motivate and mentor a diverse team of culinary professionals., • Flexibility to work evenings, weekends, and holidays as required to meet operational needs., • Extensive knowledge of kitchen operations, food safety standards, and sanitation practices., • Exceptional organizational and time management skills, with the ability to multitask and prioritize in a fast-paced environment., • Effective communication skills, both verbal and written, with the ability to collaborate effectively with colleagues at all levels., • Ability to maintain a constant, even personality while working with kitchen team with as well as having good people skills., • Able to lift up to 30 pounds regularly and up to 50 pounds occasionally., • Sound knowledge in technical and technology related aspects of running a kitchen (e.g.: Basic Computer skills - MS Office, Recipe programs, Purchasing software; Payroll Software), • Be part of The Pierre hotel known for its commitment to excellence., • Collaborate with a passionate and dedicated team., • Competitive compensation and benefits package., • Opportunities for professional growth and development.

Job Description JOB TITLE: Kitchen Manager REPORTS TO: General Manager JOB TYPE: Full Time LOCATION: Madison Square Park SUMMARY A Kitchen Manager is responsible for the overall operations for the back of house and kitchen area of our Tous les Jours Bakery Cafe. Kitchen managers hire staff, purchase food and stock, and make sure everyone is trained on proper food preparation and kitchen safety techniques. JOB DUTIES (include but are not limited to the following) Kitchen management (70%) • Responsible for daily kitchen operations, • Manage food preparation and recipe execution according to CJ Foodville standards, • Conduct a thorough line check at the beginning of every shift, • Manage food cost and BOH labor cost- setting proper pars according to menu mix, accurate ordering and inventory, scheduling, and maximizing yield, • Responsible for recruiting, training and development of BOH employees, • Work closely with GM to develop new menu items, • Educate and train employees about safety and sanitation, • Support GM for all his/her duties – an acting GM when other managers are not present, • Responsible for all daily restaurant operations – opening and closing, • Responsible for all operations P&L, • Responsible for administering restaurant supplies and maintaining proper inventory level, • Responsible for effective communication and problem resolution with customers, employees, and vendors, • Work closely with GM to develop and maintain effective marketing plans QUALIFICATIONS & SKILLS • At least 4 years of full-service dining experience including management experience, • Associate’s Degree in Hospitality preferred, • NYC Food Protection Certificate, • Spanish or Korean skill a plus

Job Description Kitchen Manager Company Overview: At NetCost Market, we strive to meet the highest standards. Fresh produce, value for money, and a uniquely positive shopping experience are the foundations on which we operate, bringing the complete shopping experience to the community. Job Duties and Responsibilities: At NetCost Market a general manager will Kitchen Manager responsibilities include supervising the food prep and cooking, maintaining a fully stocked kitchen inventory and complying with safety and cleanliness standards. Regional kitchen manager will hire staff, purchase food and stock, and make sure everyone is trained on proper food preparation and kitchen safety techniques. He/ She will ensure that the companies standards are upheld: the food looks good and is cooked properly, the proportions are correct, and it is cooked and served quickly. • Oversee day-to-day kitchen operations to ensure smooth and efficient workflow. Ensure all dishes are prepared correctly, consistently, and in accordance with company recipes, portioning standards, and internal policies. Maintain quality, presentation, and timeliness of every dish leaving the kitchen., • Ensure staff maintain daily food safety documentation, including food temperature logs, refrigerator logs, and end-of-day cleaning checklists (e.g., worktables, grills, ovens)., • Manage food quality by guiding staff on preparation, cooking techniques, taste testing, and visual presentation; ensure menu recipes are followed, with flexibility to innovate up to 10% of the menu., • Place and receive orders for all kitchen supplies, ensuring timely delivery, accurate inventory levels, and quality control of all incoming products., • Collaborate with the Executive Chef on menu execution, kitchen operations, and staff coordination to ensure consistency and efficiency., • Maintain valid food handler certification (renewed every 5 years) and monitor food temperatures to ensure all items meet safety standards before serving., • Maintain accurate inventory by reviewing purchase reports, placing and receiving orders, updating inventory logs, and minimizing waste and product loss., • Ensure all stations are stocked and cleaned properly, including organizing weekly deep cleaning and monitoring adherence to kitchen layout and planogram., • Organize and adjust staff schedules based on business needs and supervise all kitchen stations (salads, hot line, cold entrees, pre-pack, grab-and-go)., • Proven work experience as a Kitchen Manager, Restaurant Manager or Head Chef, • Hands-on experience with planning menus and ordering ingredients, • Knowledge of a wide range of recipes, • Familiarity with kitchen sanitation and safety regulations, • Excellent organizational skills, • Conflict management abilities, • Ability to manage a team in a fast-paced work environment, • Flexibility to work during evenings and weekends, • Ability to work well under pressure and fast paced environment, • Willing to work a flex schedule, • Must be able to lift up to 50 lbs

Job Description The Opportunity A visionary Executive Chef is sought to lead the culinary team at a flagship fine dining destination in New York Citys cultural epicenter. Known for its refined approach to authentic Italian cuisine, this restaurant offers a dynamic, seasonally inspired menu that celebrates regional Italian traditions while allowing space for culinary creativity and innovation. This role is for someone with deep passion for Italian cuisine, Michelin star background and life goals of achieving a star. Your understanding and experience of Itlian food is a must. As Executive Chef, you will be entrusted with shaping the restaurants culinary identity, crafting exceptional guest experiences, and leading a passionate team in a high-performance environment. This is a rare opportunity for a seasoned chef from the high-end dining world to make a lasting impact at one of New Yorks premier fine dining establishments. Compensation • Base Salary Range: $127,000 $169,900 / year, • Annual bonus plan based on company and individual performance, • Lead, inspire, and develop kitchen and service teams to uphold the highest standards of excellence, • Design and execute seasonal menus reflecting authentic Italian culinary traditions, paired with creative innovation, • Manage recipe development, portioning, and preparation procedures within budgetary guidelines, • Oversee purchasing, inventory, food and labor cost management, and operational reporting, • Ensure compliance with health and safety regulations, • Utilize financial acumen to manage P&L, budgets, and scheduling, • 10+ years of overall culinary experience in established restaurants or catering operations, • At least 5 years as an Executive Chef in a high-volume, fine dining, or luxury hospitality setting, • Deep knowledge and hands-on expertise in authentic Italian cuisine, • Culinary Arts degree or certification preferred; ServSafe and Food Safety Handler certifications required, • Strong financial management skills, with proficiency in Microsoft Office and POS systems, • Proven leadership ability to coach, inspire, and manage teams effectively, • Days, evenings, weekends, and holidays as required

Job DescriptionEmmy Squared Upper East Side is seeking an experienced and motivated Kitchen Manager to be part of our growing team! Part of the Pizza Loves Emily Restaurant Group, Emmy Squared Pizza is an upscale casual full-service restaurant company, with over 20 locations in New York City, Westport, Philadelphia, Washington DC, Alexandria, Charlotte, Durham, Atlanta, Athens, Birmingham, Louisville, Nashville, Fort Lauderdale, and Coral Gables. The successful candidate will have a passion for creating great food, a commitment to quality, and a drive to succeed. This position offers a competitive salary, quarterly bonus potential and a comprehensive health benefits package. Kitchen Manager Job Duties: • Oversee all kitchen operations, ensuring that food is prepared to a high standard and in a timely manner, • Direct supervision of the kitchen employees on a daily basis, ensuring policies and processes are being followed and inspecting operational flow on a continuous basis., • Responsible for the efficient and effective running of the kitchen ensuring that operating costs are minimized., • Responsible for hiring, on-boarding and continuous training of kitchen employees., • Ensure all kitchen equipment is properly maintained and in good working order, • Responsible for food quality and consistency of menu items, ensuring a positive guest experience, • Collaborate with the front of house team to ensure a seamless guest experience, • Create and maintain inventory and ordering systems to minimize waste and reduce costs, • Develop and maintain positive relationships with food suppliers, • Lead and motivate kitchen staff to maintain high levels of performance and productivity, • Continuously seek ways to improve kitchen operations, including cost control measures, • Create schedules for kitchen employees, adjusting as necessary to meet business needs and financial targets, • Ensure compliance with department of health standards, maintaining superior cleanliness and sanitation in all kitchen areas., • Act as a liaison between the kitchen and front of house teams, ensuring effective communication and cooperation, • Proven experience, minimum 1 year, as a Kitchen Manager or similar role in a full-service restaurant, • Knowledge of food safety regulations and standards; Serve Safe certified food manager preferred., • Candidate must have proven culinary skills and must be able to lead, develop, and motivate staff., • Ability to multi-task and work in fast paced environment while effectively delegating tasks., • Experience managing payroll and schedules is required., • Must have understanding of food cost and be capable of conducting and assessing restaurant inventory., • Must be proficient with computers, and have excellent written and verbal communication skills., • Must be able to work a flexible schedule to include weekends and holidays., • Must be able to lift / carry items up to 40 lbs. and push / pull items up to 75 lbs., • Must be able to walk/stand for extended periods of time, with frequent bending, twisting, squatting and reaching overhead.