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Tao Group Hospitality offers competitive benefits for all full-time team members such as: • Medical, Dental, and Vision Coverage, • 401(k) Retirement Program with Employer Match, • Life and Disability Insurance Plans, • Ancillary Insurance Plans, • Employee Assistance Program, • Fertility & Family Forming Support and Resources, • Pet Insurance, • Employee Discounts, • TAO Savings Marketplace, • Time off and much more! The role of the Pastry Chef will be responsible for planning, organizing, and maintaining the activities of the Pastry Department in the venue to maintain the highest standards of food quality, cost control, and consistency. Create a broad range of baked goods per menu. Develop new ideas to generate revenue. ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO: • Lead the team in their daily responsibilities; ensure all items are ready for service, • Maintain Company standards while creating desserts, • Create baked goods based on menu specifications, • Develop creative ideas to generate revenue, • Develop and implement operating standards for the Pastry Department, • Organize and maintain pastry department documents including station checklists, dessert inventories, recipe book, and Food Bible, • Implement operating standards for the Pastry Department, • Communicate effectively, both verbally and in writing, to provide clear direction to the pastry team, • Communicate with pastry team and new hires on the expectations of the kitchen, food bibles, recipes, quality, and presentation required of each dish, • Assign and instruct pastry team in details of work; observe performance and encourage improvement where necessary, • Recognize and perform hiring, disciplining, coaching, and providing training to the staff., • Communicate with Team Members using a positive and clear speaking voice; listen to and understand requests; respond with appropriate actions and provide accurate information, • Interact with other department personnel and restaurant staff as needed, • Manage inventory, ensuring proper inventory levels are maintained for smooth restaurant operations, • Make decisions and take actions based on previous experience and good judgment, sometimes revising procedures to accommodate unusual situations, • Ensure health and safety laws are followed always and that sanitary conditions are maintained at the highest levels per the requirements of the Department of Health, the Department of Buildings, and OSHA, • Report to the Executive Chef and/or Executive Pastry Chef any maintenance or repairs needed, • Prevent the spoiling and contamination of foods by enforcing proper sanitation practices and ensuring compliance with policy and health regulations, • Inspect delivery of food to ensure the highest level of quality, • Make menu recommendations to the Executive Chef and/or Executive Pastry Chef for future menu development, holidays, special events, and promotions, • Attend mandatory meetings, including staff meetings, pastry team meetings, and meetings with the Executive Chef and/or Executive Pastry Chef, • Keep work area clean and organized, • Demonstrate positive leadership characteristics, inspiring Team Members to meet and exceed standards, • Maximize restaurant profitability, implementing effective controls of departmental processes and prime (food & labor) costs, • Maintain compliance with Company’s policies and procedures, as well as city, state, and federal laws, • Assist and/ or complete additional tasks as assigned TRAINING REQUIREMENTS: • Tao Group Hospitality in-venue pastry training EDUCATION/WORKING KNOWLEDGE: • Minimum of three years of pastry experience in a fine dining environment, • Experience in a high-volume culinary operation preferred, • Two-year college degree in Culinary or Pastry Arts from an accredited institution (or equivalent) SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE: The work environment characteristics and/or physical demands described here are representative of those a team memberencounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions Ability to write and verbally communicate • Must be able to move quickly, • Must be able to push and lift up to 75 lbs, • Must be able to stand for extended periods of time, • Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume, • Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working Environment, • Exposure to hot kitchen elements or cleaning materials, • Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment, • May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required, • Maintain a professional, neat, and well-groomed appearance adhering to Company standards, • Must be effective as part of a team; ability to interact with internal and external customers, managers, and coworkers in a professional, courteous manner, • Ability to maintain confidentiality, • Ability to handle a fast-paced, busy, and somewhat stressful environment

Montefiore Medical Center is seeking a Social Work Social Worker Assistant for a job in Bronx, New York. Job Description & Requirements • Specialty: Social Worker, • Discipline: Social Work, • Start Date: ASAP, • Duration: Ongoing, • Employment Type: Staff City/State: Bronx, New York Grant Funded: Yes Department: CMO - UBA FTR Bargaining Unit: 1199 Work Shift: Day Work Days: MON-FRI Scheduled Hours: 8:30 AM-5 PM Scheduled Daily Hours: 7.5 HOURS Hourly Rate: $32.19 For positions that have only a rate listed, the displayed rate is the hiring rate but could be subject to change based on shift differential, experience, education or other relevant factors. To learn more about the “Montefiore Difference” – who we are at Montefiore and all that we have to offer our associates, please click here. This vacancy will be posted on internal Career Website for 5 business days. Associates are eligible to apply for a lateral transfer after completion of one (1) year of service in their present position, with the following exception: an Associate who has received a written warning is not eligible for a transfer/promotion prior to six (6) months from date of issuance; an Associate who has been suspended is not eligible for transfer/promotion prior to one (1) year from date of suspension. Part-time Associates who have completed their probationary period can move to full-time vacancies within their department provided such movement will not unreasonably reduce the operational efficiency of that department. Probationary period is three (3) months for full-time employees, and four (4) months for part-time employees who works more than 3/5 of the normal workweek. Probationary period will not apply to shift changes. SOCIAL WORK ASSISTANT (CASE PLANNER) University Behavioral Associates (UBA) at Montefiore Medical Center in Bronx, New York is seeking a dedicated and organized bachelors- or masters-level individual with experience in social services to serve as a case planner for the Family Treatment & Rehabilitation specialized preventive program funded by the NYC Administration for Children's Services (ACS). This community based, family centered program works closely with parents, children, and providers (including ACS) in order to ensure a strong, effective collaboration that supports families in focusing on child safety and well-being. Case planners primarily engage with families in the community through home and school visits, and other community based contacts. Case planner duties include working closely with families involved with ACS due to mental health or substance use concerns. Families may also have legal involvement. The case planner will be responsible for case management, including conducting ongoing in-home assessments of family members, making referrals to appropriate clinical services, monitoring attendance and engagement at mental health or substance use disorder treatment programs, collaborating with families and community agencies (e.g., schools, probation, ACS). The case planner will also be responsible for ensuring coordination between families, providers, and the legal system, will participate in weekly individual supervision, and will document treatment efforts consistent with ACS and UBA/Montefiore guidelines. Evening and/or weekend availability may be required. The preferred candidate will have a Bachelor's Degree or higher education, demonstrated experience with child welfare, mental health issues, and/or substance use concerns, as well as experience working with families and the legal system. The preferred candidate will also possess excellent organizational and communication skills. Spanish-speaking strongly preferred. Montefiore Medical Center is the largest employer in the Bronx, with 200+ locations including 11 hospitals. UBA is part of Montefiore's Department of Psychiatry, a national leader in promulgating empirically supported treatments. Competitive salary and comprehensive benefits package offered. Salary Range/Pay Rate: $32.18 per hour Montefiore Medical Center is an equal employment opportunity employer. Montefiore Medical Center will recruit, hire, train, transfer, promote, layoff and discharge associates in all job classifications without regard to their race, color, religion, creed, national origin, alienage or citizenship status, age, gender, actual or presumed disability, history of disability, sexual orientation, gender identity, gender expression, genetic predisposition or carrier status, pregnancy, military status, marital status, or partnership status, or any other characteristic protected by law. Montefiore Medical Center Job ID #224869. Posted job title: SOCIAL WORK ASSISTANT About Montefiore Medical Center Montefiore, the University Hospital for Albert Einstein College of Medicine, is one of nation's largest academic medical centers. Those who work here are driven by a passion to serve and a desire to provide excellent care to all. We are a growing organization and one of New York’s top employers. Join us as we further our reputation as a leader in clinical care, healthcare research, education and social commitment.

Hyper-seasonal ingredient driven American cuisine with Asian accents is seeking a Chef de Cuisine to join the culinary team. The Chef de Cuisine is responsible for ensuring culinary and operating standards are executed with excellence. As the CDC, you will be expected to act as a leader for our culinary team. A positive attitude in the kitchen and the ability to create a gracious environment for guests and staff is of the utmost importance. The responsibilities of the CDC include but are not limited to menu planning, developing recipes, financial responsibility, food quality assurance, and managing staff. Duties and Responsibilities Operations • Together with the Executive Chef, creates and implements operating standards for the Culinary Department., • Oversees menu structure, offerings, titling, and pricing; develops featured items for holidays, special events, and promotions., • Manages cooks and porters in their daily responsibilities, providing clear, effective direction., • Ensures all items are prepared properly and timely for service daily., • Conducts line checks when on duty to ensure DOH compliance and addresses all DOH violations immediately., • Approves any maintenance or repairs needed through the Executive Chef., • Promotes and practices safe work habits through trainings, education, and day-to-day management; identifies and resolves potential safety hazards; ensures accidents are documented following proper procedures; conducts initial investigation and determination of root cause of safety incidents in the interest of maintaining a safe work environment. Staff Management • Hires, trains, supervises, manages, coaches, counsels, and evaluates members of the culinary team., • Participates in training of front-of-house staff in menu and food knowledge., • Manages and oversees scheduling for BOH., • Establishes regular communication with back-of-house team, including pre-shifts, meetings, trainings, etc., • Oversees all staffing pars, postings for open positions, and interviewing., • Ensures all new hires are thoroughly trained on the expectations of the kitchen, recipes, product quality, and presentation required of each dish., • Together with the Executive Chef, reviews and approves payroll for Culinary staff; reviews daily time punches for accuracy and addresses time clock abuse (clocking in early or late) via coaching and/or documentation., • Oversees performance review process for all Culinary employees and delivers reviews to all Chefs., • Ensures that all staff are compliant with Company policies and procedures, as well as city, state, and federal laws. Finance and Purchasing • Maximizes profitability of culinary department by implementing effective food and labor cost controls, consistently monitoring budget to ensure efficient operations., • Costs all recipes regularly to ensure profitability targets are achieved., • Oversees purchasing program including establishing order guides with pars, establishing ordering and delivery schedule, and ensuring proper product amounts are maintained to limit waste/spoilage., • Manages relationships with food vendors continually driving low cost through purchasing strategy and ensuring all food products received meet the highest standards of quality., • Establishes inventory cycle and ensures consistent, accurate, and timely completion of inventory. Qualifications • 1–2 years Chef de Cuisine or Executive Sous Chef experience in a fine dining establishment or similar caliber concept., • Fluency in written and spoken English., • Ability to utilize computer programs such as Gmail, Microsoft Office (Word, Excel, Outlook, and PowerPoint), Paycom, Toast POS, and any additional systems., • Ability to access and accurately input information using a moderately complex computer system., • Ability to work a variable schedule including nights, weekends, and holidays, per the needs of the business., • Excellent interpersonal and written and verbal communication skills., • Excellent time management, organizational, and problem-solving skills., • Adaptable in fast-paced and challenging work environment., • Demonstration of positive leadership characteristics which inspire team members to meet and exceed standards., • Passion for exceptional hospitality, food, and beverage.

Company Description H Mart is the largest Asian supermarket chain in the United States, offering a wide array of Asian and Western groceries. Since its establishment in 1982 in Woodside, Queens, the company has expanded to over 100 stores nationwide. Known for its innovative food halls and high-quality products, H Mart is a premier shopping destination for both everyday essentials and upscale items. As we continue to grow, H Mart Manhattan has launched its in-house food brand, HanCook, bringing authentic, high-quality Korean cuisine to our retail stores. This role will play a key part in leading and developing the HanCook deli kitchen operations, ensuring consistency, creativity, and an exceptional customer experience. Key Responsibilities Menu Development & Recipe Creation • Develop, test, and standardize Korean deli menus, including daily specials and seasonal offerings., • Oversee food preparation, portion control, and presentation to meet company standards., • Ensure all recipes, production schedules, and temperature logs are followed accurately., • Train deli team members in cooking techniques, food presentation, and safety procedures., • Work closely with store managers and marketing teams to plan tastings or promotions., • Support customer inquiries or special requests with professional service and product knowledge. Qualifications • Associate degree in Culinary Arts (preferred), • A candidate who graduated recently without professional experience is acceptable., • 3+ years of professional culinary experience, preferably in Korean cuisine or deli operations (preferred), • Proficiency in both Korean and English (required), • Strong knowledge of Korean food ingredients, preparation methods, and presentation styles., • Proven ability to lead and train kitchen staff in a fast-paced retail food environment., • Excellent communication, organization, and time management skills. Compensation & Benefit • $60,000 - $90,000/yr (based on experience), • Paid PTO, • 3 additional days off provided from national holidays, • Insurance coverage (Medical, Dental, Vision), • Employee discount on all products at Manhattan H MART, • Staff meal provided during shifts, • 3 days off from the national holiday, • Weekly Bonus after probation period, • Mobile & Transportation reimbursement after probation period Location: On-site - Manhattan, NY Employment Type: Full-Time Start Date: Depends on the schedule (Negotiable) Relocation Requirement: Candidates must complete the relocation before the start date. Travel Requirements: This position does not require travel. Work Environment: The role is performed fully on-site in our H Mart Manhattan, retail grocery store.

Area Manager - Company Restaurants Reports to: Director of Company Operations Position Summary The Area Manager is responsible for the overall performance of multiple company-owned restaurants within an assigned geographic area. This role drives sales, profitability, operational excellence, and people development while ensuring consistent execution of brand standards and guest experience. The Area Manager acts as the primary leader and coach for General Managers and their leadership teams. Key Responsibilities Operational Leadership • Oversee daily operations of 6–12 company-owned restaurants, • Ensure consistent execution of brand standards, operating procedures, and food safety, • Conduct regular restaurant visits focused on: o Guest experience o Food quality and speed of service o Cleanliness and safety • Lead corrective action plans for underperforming locations Financial Performance • Own area-level P&L performance, • Drive results across key controllables: o Sales growth o Labor productivity o Food and paper cost o Repair & maintenance expense • Review weekly KPIs and monthly financials with GMs, • Develop and execute action plans to close performance gapsPeople Development & Talent Management • Recruit, develop, and retain high-performing General Managers, • Coach GMs on leadership, execution, and business acumen, • Lead performance management, succession planning, and bench development, • Ensure training and certification standards are met at all levels, • Partner with Director of Company Operations on: o GM hiring and termination decisions o Compensation recommendations Culture & Engagement • Model company values and leadership behaviors, • Drive accountability, engagement, and ownership at the restaurant level, • Build a culture focused on guest satisfaction and results, • Address performance or conduct issues consistently and fairly Compliance & Risk Management • Ensure compliance with: o Food safety and sanitation standards o Labor laws and company policies o Health department and brand audit requirements • Manage incident reporting and follow-up, • Minimize operational and legal risk across the area Execution of Initiatives • Lead execution of: o New menu items o Marketing promotions o Technology rollouts o Process improvements • Serve as a communication bridge between corporate teams and restaurants, • Provide feedback from the field to support continuous improvementDecision-Making & Authority, • Partner with the Director of Company Operations on: o Major repairs (over $500) o Local marketing initiatives Field Leadership Expectations • Be a visible, hands-on leader in restaurants, • Balance coaching with accountability during store visits, • Set clear expectations and follow through consistently, • Lead by example during peak periods and critical moments Key Performance Indicators (KPIs) • Same-store sales growth, • Area-level profitability, • Labor and food cost targets, • Guest satisfaction scores, • Health department and audit results, • GM retention and bench strength, • Execution scorecards and initiative completion Qualifications • 5–10+ years of QSR or fast-casual restaurant experience, • Proven multi-unit management experience, • Strong financial and P&L management skills, • Demonstrated ability to coach and develop leaders, • Excellent organizational, communication, and problem-solving skills, • Willingness to travel extensively within assigned area (70–80%) Preferred Experience • Managing 6+ company-owned restaurants, • High-volume or high-growth QSR brands, • Turnaround and performance improvement environments, • Experience working with cross-functional corporate teams Why This Role Matters The Area Manager is the single most influential role in driving restaurant-level performance and culture. Strong Area Managers deliver consistent execution, develop future leaders, and protect brand integrity.

POSITION PURPOSE: We are seeking a skilled and passionate individual to join our kitchen team as a Line Cook. The ideal candidate will have experience working in a fast-paced restaurant environment and possess strong culinary skills. This role requires attention to detail, the ability to work efficiently multi-tasking, and a commitment to maintaining high standards of food quality and presentation. ESSENTIAL FUNCTIONS AND DUTIES: • Prepare and cook menu items in accordance with recipes and established standards, ensuring consistency in taste and presentation., • Set up and stock workstations with necessary ingredients and cooking equipment, following food safety and sanitation guidelines., • Coordinate with the kitchen team to prioritize orders and ensure timely preparation and presentation of dishes to guests., • Monitor inventory levels and notify supervisors of any shortages or discrepancies, assisting with inventory management as needed., • Maintain cleanliness and organization of the kitchen, including proper storage of food items, cleaning surfaces, and disposing of waste., • Follow proper food handling procedures to minimize the risk of contamination and ensure food safety at all times., • Collaborate with kitchen staff to develop and refine recipes, as well as contribute ideas for menu improvements or seasonal specials., • Adhere to all health and safety regulations, including proper handling of kitchen equipment and adherence to temperature control guidelines., • Assist with receiving and inspecting deliveries of food and supplies, ensuring quality and freshness upon arrival., • Support a positive and productive work environment by communicating effectively with coworkers and demonstrating teamwork and cooperation. KNOWLEDGE, EXPERIENCE AND SKILLS • 2+ years of experience as a line cook or in a similar role, preferably in a high-volume restaurant or food service establishment., • Culinary training or degree from a recognized culinary school or institution preferred., • Strong knowledge of cooking techniques, culinary fundamentals, and food preparation methods., • Ability to work efficiently and in a fast-paced environment, while maintaining attention to detail and quality., • Familiarity with kitchen equipment and utensils, as well as the ability to operate them safely and effectively., • Excellent organizational skills and the ability to prioritize tasks to meet deadlines and guest satisfaction., • Flexibility to work a variety of shifts, including evenings, weekends, and holidays as required., • Commitment to cleanliness and sanitation standards, with a focus on maintaining a hygienic work environment., • Positive attitude, strong work ethic, and willingness to learn and grow as a culinary professional. PHYSICAL ACTIVITIES AND REQUIREMENTS OF THIS POSITION: • Ability to stand for extended periods and work in a fast-paced environment., • Endurance to withstand long hours of standing, walking, and repetitive motions., • Lift and carry heavy objects, such as boxes of ingredients or pots/pans, weighing up to 50 pounds., • Coordination to handle kitchen equipment, knives, and utensils safely and effectively., • Flexibility to bend, stoop, reach, and perform tasks at various heights within the kitchen workspace., • Ability to work in close proximity to others and collaborate effectively with team members during service., • Adherence to proper lifting techniques and ergonomics to prevent strain or injury while performing job duties. INTENT AND FUNCTION OF JOB DESCRIPTIONS All descriptions have been reviewed to ensure that only essential functions and basic duties have been included. Peripheral tasks, only incidentally related to each position, have been excluded. Requirements, skills, and abilities included have been determined to be the minimal standards required to successfully perform the positions. In no instance, however, should the duties, responsibilities, and requirements delineated be interpreted as all-inclusive. Additional functions and requirements may be assigned by supervisors as deemed appropriate. Job descriptions are not intended as and do not create employment contracts. The organization maintains its status as an at-will employer. Cipriani is an equal opportunity employer.

Position: Food & Beverage Manager Location: Queens, New York City Salary Range: $70,000–$80,000 + PTO + 401K + Benefits Overview: We are seeking an experienced and motivated Food & Beverage Manager to support and oversee daily food and beverage operations within a full-service hotel in Queens, NYC. This role focuses on delivering exceptional guest experiences, managing day-to-day operations, leading teams, and supporting financial and operational goals across restaurants, bars, and banquet operations. Key Responsibilities: • Oversee daily operations of all food and beverage outlets, • Lead, train, schedule, and supervise food and beverage team members, • Ensure high standards of guest service and hospitality, • Monitor labor, food, and beverage costs to support profitability, • Ensure compliance with health, safety, and sanitation regulations, • Assist with budgeting, forecasting, and inventory management, • Handle guest feedback and resolve service issues promptly, • Support hiring, onboarding, training, and performance management, • Collaborate with culinary and hotel leadership to enhance service and operations Qualifications: • Previous experience in hotel or high-volume food and beverage operations, • Strong leadership, communication, and organizational skills, • Working knowledge of food and beverage service standards and regulations, • Ability to work flexible hours, including nights, weekends, and holidays, • Experience with POS systems and inventory management preferred

Welcome to ilili, a premier institution of Lebanese food culture and hospitality in the United States. Founded by Executive Chef and Owner Philippe Massoud, ilili is renowned for its elevated Lebanese cuisine and warm, generous hospitality. Our restaurants are vibrant gathering spaces where culinary excellence meets the energy and refinement of New York City. As a Sous Chef at ilili, you will support the Chef de Cuisine and Executive Sous Chef in the day‑to‑day leadership of kitchen operations. This role is ideal for a driven, hands‑on culinary professional with a passion for quality, teamwork, and execution in a fast‑paced fine‑dining environment. Key Responsibilities • Support daily kitchen operations, including prep, line execution, expediting, staff meal, sanitation, and organization, • Supervise and mentor cooks and stewards, ensuring adherence to recipe standards, consistency, and quality, • Maintain timely, accurate service while upholding brand and culinary standards, • Assist with training, onboarding, performance feedback, and discipline of BOH staff as needed, • Assist with ordering, inventory control, and proper storage of perishable and non‑perishable products, • Uphold NYC Department of Health standards, food safety, and cleanliness across all kitchen areas, • Act as a leader on the line and step into broader oversight responsibilities in the absence of senior kitchen leadership Ideal Experience • 3–5+ years of professional kitchen experience; prior sous chef or lead line cook experience preferred, • Fine‑dining, high‑volume background strongly preferred, • Strong communication skills in English; conversational Spanish a plus, • Familiarity with inventory and costing systems (ChefTec, Compeat, or similar), • Solid understanding of NYC health department codes, • Proven ability to work weekends, nights, and holidays, • Demonstrated ability to support and develop strong BOH teams Physical Requirements • Ability to work in a fast‑paced kitchen environment, • Ability to lift, push, and pull up to 50 lbs, • Standing, walking, bending, and reaching throughout shifts What We Offer • Health & Wellness Benefits (including a $100 monthly wellness stipend), • Paid Time Off (PTO), • Transportation Benefits, • Dining Benefits, • A collaborative environment with strong opportunities for growth and career development Compensation range: $70,000–$85,000/year + bonus

Noble 33 Noble 33 is a hospitality and lifestyle company with an ever-evolving lineup of unique, social dining restaurants stateside and abroad, Noble 33 leads the management and continued expansion of iconic brands Toca Madera and Casa Madera, while also developing brand new concepts that will further expand the boundaries of high-energy fine-dining. Future targets for new locations include West Hollywood, Toronto, Las Vegas, Chicago, Miami, New York, and Dubai. Why This Role: The Assistant General Manager plays a key leadership role in shaping daily operations, team culture, and the guest experience. This position is ideal for an experienced hospitality leader who wants hands-on operational ownership, the opportunity to develop future leaders, and long-term growth within a growing restaurant group. Job Summary: The Assistant General Manager supports the General Manager in overseeing daily restaurant operations, execution, and standards. This role leads teams, upholds service and operational excellence, and ensures company policies, procedures, and financial controls are consistently followed. In addition to day-to-day leadership, the AGM contributes to strategic initiatives focused on driving sales, improving efficiency, controlling costs, developing future leaders, and supporting the continued growth and profitability of the business. Key Responsibilities: Leadership & Team Development: • Lead recruiting, onboarding, training, and development efforts with a focus on building and promoting high-performing teams., • Identify and develop high-potential employees for advancement and leadership growth., • Lead teams daily with professionalism, fairness, and accountability., • Support the General Manager in coaching and developing managers in company. culture, leadership skills, systems, and procedures., • Address and document employee performance issues in accordance with company policies and standard operating procedures., • Organize and lead effective employee meetings and pre-shift communications. Operations & Guest Experience: • Maintain functional proficiency across all front-of-house and back-of-house positions., • Ensure consistent execution of service standards, operational procedures, and brand expectations., • Resolve guest concerns promptly and professionally, exercising sound judgment., • Demonstrate strong knowledge of the employee handbook, employee benefits, and company values., • Ensure compliance with all health, safety, sanitation, and food safety regulations., • Identify and communicate facility maintenance needs to the General Manager and appropriate vendors., • Utilize restaurant systems, technology, and reporting tools effectively. Inventory, Labor & Financial Management: • Establish and maintain inventory par levels and tracking systems to control cost of goods., • Monitor inventory usage, variances, and running totals., • Manage labor costs through effective scheduling, overtime control, and budget adherence., • Enforce cash handling, loss prevention, and anti-theft procedures., • Ensure accurate monthly inventories are completed, reviewed, and submitted on time., • Conduct ongoing labor and cost analysis to support operational efficiency. Financial Controls & Payroll: • Support the General Manager with financial oversight, reporting, and internal controls., • Accurately complete weekly restaurant payroll in compliance with legal and company requirements. Qualifications: • Three (3) or more years of supervisory or management experience., • Three (3) or more years of experience in a full-service dining environment., • Proven ability to lead teams and manage multiple priorities in a fast-paced environment., • Strong work ethic with a consistent sense of urgency, accountability, and ownership., • Professional, polished appearance and demeanor., • Ability to anticipate and respond to guest and team needs., • Working knowledge of cocktails, spirits, and wine preferred., • Availability to work nights, weekends, and holidays., • Ability to stand for extended periods and lift up to 35 pounds. Benefits & Perks: As a full-time employee, you are eligible to participate in a comprehensive benefits package designed to support your health, well-being, and professional growth. Benefits may include: • Medical Insurance, • Dental Insurance, • Vision Insurance, • Paid Time Off (PTO), • Life Insurance, • Opportunities for long-term growth within a growing restaurant group Benefits eligibility and details may vary by position and location. We are an Equal Opportunity Employer and consider all qualified applicants without regard to race, color, religion, sex (including pregnancy, sexual orientation, or gender identity), national origin, disability, veteran status, or any other characteristic protected by applicable law. If you require a reasonable accommodation to complete the application or interview process, please contact Human Resources at . We are committed to providing reasonable accommodations in accordance with applicable law.

\n Benefits:\n \n • Bonus based on performance\n, • Competitive salary\n, • Dental insurance\n, • Employee discounts\n, • Opportunity for advancement\n, • Paid time off\n, • Training & development\n, • Tuition assistance\n, • Vision insurance\n \n\n\n \nRole: Learning Center Director Assistant Salary $60,000 to $90,000 Monday to Friday 9 AM to 6 PM. Bachelor's in early childhood education or related field. Join the fastest-growing Academy of Early Education in the nation where "Happy Happens Here"! At The Learning Experience, we are dedicated to providing a platform for showcasing talents, sharing ideas, and advancing careers in Early Childhood Education. We are currently seeking a passionate individual with daycare infant/ preschool experience to join our team as a Preschool Center Director Assistant. What We Offer: \n\n • Competitive Benefits: Enjoy health, vision, and dental insurance, a 401K plan, a pet discount plan, childcare discounts, and more!\n, • State-of-the-Art Classrooms: Lead in immersive classrooms equipped with the latest technology, materials, and resources, creating an environment where children can learn, play, and grow.\n \n\n • Lead by example, displaying passion for making a positive impact on the lives of children and employees. Create an environment of trust, rapport, and inclusivity, easily connecting with diverse groups of people.\n, • Ensure that the physical center environment adheres to health and safety standard operating procedures, maintaining full compliance with local and state licensing regulations.\n, • Build and maintain a highly qualified staff by actively sourcing, training, coaching, and engaging with current and prospective employees.\n, • Guide our teachers in implementing our proprietary curriculum, leveraging your passion for learning. Take advantage of our engaging characters to drive the curriculum, creating a fun and enriching learning experience at TLE.\n, • Drive consistent business results, measured through family retention and conversion, enrollment growth, and efficient business operations. Manage accounts receivable and payable, generate monthly P&L reports, and oversee employee payroll.\n \n\n • Have two or more years of center leadership/management experience (highly preferred) or at least one year of center leadership/management experience (required).\n, • Possess the state-specific Administrative or Director credential, as well as any other state-specific guidelines for the role.\n, • Hold a Bachelor's degree in Early Childhood Education (ECE) or a related field state certificate/and 2 or more years group teacher experience for children under 6 years of age/ knowledge of article 47 (highly preferred)\n TLE Cares includes: \n • Dental & Vision Insurance\n, • Short & Long-term Disability Insurance\n, • Life Insurance\n, • Employee Assistance Program\n, • Lifemart Employee Discount Program\n We value your experience in daycare or preschool settings and encourage you to apply. Apply today to become part of our team and help us create a happy and nurturing environment where children and families thrive! \n\n

Company Description Ceres is a pizzeria in Little Italy focused on making the highest quality product possible without compromise. We use the best ingredients we can find and have built systems that ensure consistency and excellence across every part of the operation. We are committed to producing food that is both uncompromising and delicious. We are a small company today, but we have clear plans and real ambitions for growth in both the short and long term. We’re looking for people who want to be part of that growth and help shape what Ceres becomes. Role Description We’re looking for a leader to run our kitchen during service. This role includes making pizza, driving efficiency, and maintaining strict quality control at all times. The ideal candidate brings both pizza-making and leadership experience, a deep respect for high-quality ingredients, and a genuine interest in helping grow Ceres into what it can ultimately become. We’re a young company with real opportunities for growth, and we’re looking for someone reliable who shares our vision and is excited to help build something special. If that sounds like you, we’d love to hear from you. Please apply. Qualifications • Strong understanding of Hygiene and safety standards in a kitchen setting, • Clear and effective Communication skills for team coordination and leadership, • Customer Service orientation, with a commitment to delivering excellent guest experiences, • Previous experience in a kitchen leadership role, • Excellent time-management and organizational abilities, • Flexibility to work in a fast-paced environment and adapt to changing priorities

Company Description Looking for an experienced Sous Chef join our team and work with our talented chef in continuing our tradition of sustained excellence in casual dining. The following is expected: Comfortable working in high volume fast paced environments Calm under pressure Creative culinarian Experience placing and receiving orders Organized, dependable and looking for a long term home Please forward your resume and some other information about yourself and our chef will be in touch. 5 day work week, salaried position, top pay. Role Description This is a full-time on-site role for a Sous Chef located in Rockville Centre, NY. The Sous Chef will be responsible for assisting the Head Chef in the daily kitchen operations, including planning and preparing meals, maintaining food quality standards, and ensuring high levels of sanitation and safety. The role includes supervising kitchen staff, managing inventory, collaborating on menu development, and maintaining efficiency during service hours. The Sous Chef will also be expected to contribute to training and mentoring kitchen personnel to uphold the culinary standards of the establishment. Qualifications • Professional cooking techniques, food preparation, and strong knowledge of traditional and modern culinary trends, • Kitchen management, inventory control, and experience in food safety and hygiene practices, • Staff supervision, leadership, and mentoring capabilities, • Ability to manage high-pressure environments and oversee kitchen operations during peak service times, • Culinary degree or certification is preferred; equivalent professional experience may be considered, • Strong organizational, time management, and communication skills, • Passion for delivering high-quality dishes and enhancing guest dining experiences, • Previous experience in a similar role is highly desirable

Job Details • Position: Cook – Food & Nutrition Services, • Location: Bronxville, NY, • Duration: 8 Weeks, • Schedule: 5 days per week, 8-hour shifts, • Between 5:00 AM and 7:00 PM (as needed) Key Responsibilities • Prepare and cook meals according to established recipes and dietary guidelines., • Assist in preparing patient meals and short-order items as required., • Ensure all food preparation complies with health, safety, and sanitation standards., • Maintain a clean, organized, and safe kitchen environment., • Follow hospital policies and food service regulations., • Support food service operations to ensure timely meal delivery to patients and staff. Required Qualifications • High School Diploma or equivalent, • Minimum 2 years of training from an accredited cooking or catering school, • ServSafe Certification (Required), • Previous experience in:, • Culinary or professional kitchen environments, • Food handling and preparation, • Short-order cooking, • Patient meal preparation (preferred)

Assistant General Manager About Pret A Manger: Building the US Future of a Beloved Global Brand Pret US is at a defining moment. Backed by substantial investment and strategic commitment, we are not simply operating; we are transforming a beloved brand in the American market. With a newly established US Board and an entirely rebuilt senior leadership team, we are assembling exceptional talent to drive this ambitious vision forward. This is an opportunity to join a winning team built on an ownership mindset, rapid learning, bias for action, and competitive drive. Our ideal candidates are resilient, flexible, comfortable with ambiguity, and data-driven. We are seeking leaders who thrive in dynamic, high-stakes environments and are energized by the challenge of building something remarkable. As part of the Pret US team, you will work directly with seasoned leaders who understand turnarounds, scaling operations, and delivering results. If you are driven to exceed ambitious goals, make bold decisions, and build a brand that matters, this is where you belong. Join us in writing the next chapter of Pret in America. The Role As an Assistant General Manager at Pret, you are a key leader within the shop that ensures we deliver strong operational performance and exceptional guest experiences. You help oversee day-to-day shop operations including staffing, scheduling, food production, and guest service while ensuring the shop runs efficiently, safely, and in alignment with Pret’s standards. Assistant General Managers lead from the front. When the shop gets busy, you are on the floor supporting the team, coaching in real time, and ensuring guests receive the warm, fast, and personal service Pret is known for. You also play a critical role in developing team members and preparing the next generation of Pret leaders. Key Responsibilities Own Full Shop Performance • Drive strong transaction growth and operational efficiency, • Analyze performance trends and take decisive action to improve results, • Assist in recruiting, hiring, and onboarding Shop Leaders and team members, • Foster a culture of accountability, teamwork, and positive energy within the shop, • Model Pret’s standards of hospitality on the shop floor, • Create a consistently warm, fast, and personal guest experience, • Coach in real time to improve service behaviors and guest engagement, • Ensure strict adherence to Pret’s recipes, food preparation standards, and product specifications, • Maintain high-quality, fresh food production throughout the day, minimizing waste while protecting availability, • Monitor waste and variance reporting, taking corrective action to improve forecasting accuracy, • Ensure full compliance with company policies, food safety, and health & safety regulations, • Maintain exceptional cleanliness and operational standards, • Learn how to analyze historical data, sales trends, and upcoming promotions to optimize production levels Qualifications Required Experience • 3+ years of management experience or equivalent leadership experience in restaurant, retail, or hospitality environments, • Experience supporting operational performance and service standards in high-volume settings, • Strong communication and problem-solving skills, • NYC Food Handlers Card, • Available to work in person +50 hours, • Led a team of greater than 20 employees, • Ability to stand and walk for extended periods; lift, carry, push, pull, or move objects up to 50 pounds; bend, reach overhead, squat, kneel, and go up and down stairs as needed; safely maneuver through tight or compact spaces; operate restaurant equipment and handle tools such as tongs, pots, and pans with dexterity; work in environments ranging from hot to cold, including near open flames and occasional outdoor conditions; maintain close, distance, and peripheral vision; communicate continuously with team members; and work in a constant state of alertness while maintaining safe operations Education • Bachelor's degree Preferred Salary Range • The pay range for this role is $70,000 - $75,000. Compensation packages are based on several factors that are unique to each candidate, including but not limited to skill set, depth of experience, certifications, and the specific work location of New York, New York, United States. In addition, you will be eligible for a discretionary bonus if you are an active employee as of fiscal year-end.

POSITION PURPOSE: We are seeking a hospitality-driven and detail-oriented Junior Sous Chef to support daily kitchen operations and uphold the highest culinary standards. This role works closely with the Executive Chef and Sous Chef team to ensure consistency, quality, and efficiency across all service periods. The Junior Sous Chef will play a key role in supervising line operations, mentoring junior team members, and contributing to an exceptional guest experience. ESSENTIAL FUNCTIONS AND DUTIES: • Support daily kitchen operations to ensure smooth and efficient service., • Oversee food preparation and execution, ensuring quality, consistency, and presentation standards are met., • Supervise and guide line cooks and prep staff during service., • Assist in training and onboarding new kitchen team members., • Ensure compliance with all health, safety, and sanitation standards., • Maintain cleanliness and organization across all kitchen and storage areas., • Assist with inventory management, ordering, and proper product rotation., • Monitor portioning and prep to minimize waste and support cost control initiatives., • Uphold a culture of excellence, teamwork, and accountability in the kitchen. KNOWLEDGE, EXPERIENCE, AND SKILLS: • 2-4 years of experience in a professional kitchen, preferably within fine dining or luxury hospitality., • Strong understanding of culinary techniques, ingredients, and kitchen operations., • Knowledge of food safety and sanitation standards., • Ability to perform in a fast-paced, high-standard environment., • Strong communication and teamwork skills., • Eagerness to learn, grow, and develop within a luxury hospitality setting. PHYSICAL ACTIVITIES AND REQUIREMENTS OF THIS POSITION: • Ability to stand for extended periods and work in a fast-paced environment., • Endurance to withstand long hours of standing, walking, and repetitive motions., • Lift and carry objects, weighing up to 50 pounds., • Flexibility to bend, stoop, reach, and perform physical tasks., • Adherence to proper lifting techniques and ergonomics to prevent strain or injury while performing job duties. INTENT AND FUNCTION OF JOB DESCRIPTIONS All descriptions have been reviewed to ensure that only essential functions and basic duties have been included. Peripheral tasks, only incidentally related to each position, have been excluded. Requirements, skills, and abilities included have been determined to be the minimal standards required to successfully perform the positions. In no instance, however, should the duties, responsibilities, and requirements delineated be interpreted as all-inclusive. Additional functions and requirements may be assigned by supervisors as deemed appropriate. Job descriptions are not intended as and do not create employment contracts. The organization maintains its status as an at-will employer. Cipriani is an equal opportunity employer.

Company Description The Group is a New York-based hospitality company specializing in creating iconic restaurant destinations in landmark locations. It blends the essence of French, Italian, and Japanese culinary cultures with the energy of American metropolitan life. Known for award-winning venues like Omakase Room, Boucherie, and OLIO E PIÙ, the company is expanding to Chicago, Washington D.C., and Miami. With a focus on authentic dining experiences, The Group values building lasting relationships within local communities and drawing inspiration from regional food scenes. Role Description This is a full-time, on-site position for a Sous Chef based in New York, NY. The Sous Chef will assist in planning and preparing a high-quality menu while maintaining the operational standards of the kitchen. Key responsibilities include supervising kitchen staff, managing inventory, ensuring compliance with food safety standards, and supporting the Executive Chef in day-to-day operations. The role also involves collaborating with the kitchen team to maintain an efficient workflow and delivering a consistently exceptional dining experience. Qualifications • Strong culinary skills, including food preparation, cooking techniques, and plating presentation, • Experience in managing kitchen operations, inventory control, and scheduling, • Leadership abilities to train, supervise, and inspire team members, • Understanding of food safety and sanitation regulations, • Ability to work in a fast-paced, high-pressure environment, • Excellent communication and organizational skills, • Previous experience as a Sous Chef or similar role; formal culinary training is a plus, • Passion for high-quality cuisine and a commitment to excellence Compensation $75k-$80k/yr + bonus

Company Description Aunt Gussie's Cookies is a company specializing in providing high-quality baked goods, including cookies and other bakery products. Located in Garfield, New Jersey, we take pride in crafting delicious and wholesome treats for our customers. Known for our commitment to quality and customer satisfaction, we have established a strong reputation in the baking industry. At Aunt Gussie's Cookies, we value teamwork, creativity, and passion for baking. Role Description This is a full-time, on-site position in Garfield, NJ. The Baker will be responsible for preparing and baking a variety of baked goods, including cookies, granola, and other products. Daily tasks include mixing ingredients, monitoring baking processes, ensuring proper food preparation techniques, and maintaining a clean and organized workspace. The Baker will ensure high-quality standards are met for all products and contribute creatively to new recipe development. Qualifications • Proficiency and experience in Bakery and Baking techniques, • Skills in Food Preparation and ensuring food quality and safety, • Experience with baking Cookies and other baked goods, • Strong attention to detail and ability to follow recipes accurately, • Good organizational skills and the ability to work in a fast-paced environment, • Physical stamina to stand for extended periods and handle bakery equipment, • Understanding of proper hygiene and food safety standards, • Previous professional baking experience is preferred, • Monday - Friday 3:00 am- 12:00 pm, • $50000.-$95000. Based on Experience, • Paid Time off and personal days, • Management Experience a Plus

CORNBREAD is a fast-casual, fast-paced, farm-to-table, fun-to-work-at restaurant focusing on authentic soul food and the use of innovative technology to provide a unique and family-friendly dining experience. We’re proud to source all of our ingredients from local farmers and shops. Our food is always fresh because we prepare our meals around the clock with great love and care. Please visit our website at to learn more about our company values. Salary Range: $55,000 - $72,000 Job Summary The General Manager builds a healthy business and protects the culture within their restaurants. In this role, they are expected to operate with a high level of responsibility, quality, ethics, and professionalism while ensuring the operational needs of the restaurant are met. They provide team leadership to all support staff, including Assistant Managers, Crew Chiefs, and restaurant team members. In this role, they ensure consistent and exceptional quality and customer service for all guests. People & Culture • Recruit, train, and build a diverse highly functioning team per Cornbread 101 Training Program standards, • Communicate proactively, professionally, and positively with the team and guests, • Follow up consistently to develop and maintain trust, • Demonstrate compassion and care while setting clear expectations and accountability, • Confront, diffuse, and resolve difficult situations in a proactive, fair, and solution-oriented manner, • Coach team to meet and exceed cornbread standards and treat all guests and each other with respect, • Execute and deliver performance appraisals and merit increase processes for all applicable team members in a fair and equitable manner, • Maintain up-to-date posters, bulletins, and employee communication, • Maintain low turnover of staff Health, Safety, & Quality • Ensure food standard and safety compliance including storage, food specifications, recipes, plating, and garnishes, • Ensure compliance with SOP in the areas of food specifications, recipes, plating, and garnishes, • Train Team Members on food handling techniques including hygiene following Cornbread standards, • Develop and maintain a safety program in the restaurant that incorporates a safety committee, safety meetings, and information on the use of safety tools and procedures, • Ensure compliance with all applicable federal, state, and local regulations, • Ensure food is presented well and served at appropriate temperatures, within standard ticket times, • Actively prevent workers comp and guest incidents by ensuring safety in the restaurant, • Cornbread is following all of the recommended guidelines provided by the New York & New Jersey Department of Health and the CDC, • Follow all Covid-19 protocols Hospitality • Create an environment that is passionate about hospitality, • Educate the team so they are familiar with the story of Cornbread, • Build relationships with guests by communicating warmly and effectively, • Seek opportunities to connect with guests on the floor, • Ensure the approved guest feedback system is in use and acted upon Business Management & Growth • Execute annual financial, local restaurant marketing, guest service, and human resource objectives, strategies, and tactics, • Develop and maintain a labor schedule that is efficient and cost-effective, • Build sales consistently and deliberately by implementing approved marketing and promotional items, • Purchase (POP) materials, posters, and placemats, • Oversee inventory management including PARS adherence, timely ordering, and supply chain management, • Maintain the restaurant structure including but not limited to appliances, equipment, deep cleaning, sanitation practices, indoor and exterior restaurant appearance, • Follow proper cash handling procedures, • Attend all required leadership meetings, • Provide quarterly reports on the state of the business Qualifications • Food Service: 4 years of food service experience., • Years in Mgmt: 3 years min., • People skills: Dealing with the public and team proactively, professionally, and positively., • Ownership: Takes initiative, personally drives & takes pride in business., • Proficiency in technology, writing, reading, and working knowledge of spreadsheets required, • Food Handlers certificate within 30 days or Serv Safe equivalent, • Ability to lift 30+ lbs and stand for long periods, • Exhibit pride This job description is not an exhaustive task list of every function of the role, other tasks and job responsibilities as assigned. Cornbread is an equal-opportunity employer. Cornbread will not discriminate against any applicant for employment on any basis including, but not limited to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, military and/or veteran status, marital status, predisposing genetic characteristics and genetic information, or any other classification protected by federal, state, and local laws.

Company Description Our mission is contemporary person-centric wellness senior living, designed for the next generation. A customized, curated, and organic approach to wellness inspires everything we do. All members of our communities – residents, their family members, and team members – help make our communities what they are. Each and every member of our team is committed to developing progressive yet approachable communities to support the needs of all future generations. We want to transform healthcare infrastructure so that people can not only age well but live well and THRIVE. Apply now. Job Description We are looking for a Cook to join our team and prepare delicious meals for our senior living residents, their families, and guests. Reporting to the Director of Culinary Services, the Cook's responsibilities will include studying recipes, setting up menus and preparing high-quality dishes. You should be familiar with sanitation regulations. The Cook will also be responsible for accurate record keeping, receiving, rotating and inventory of products and regulatory compliance. Ultimately, this team member will prepare and deliver a complete menu that delights our senior living community. Full-time Salary Range: $23.00 - $24.00 Hourly Responsibilities And Duties • Prepare and serve quality meals, • Ensure special dietary needs are met and preparing texture modified food, as directed, • Ensure compliance with all record keeping, food safety and risk management requirements, • Monitor food preparation, storage and handling to ensure adherence with HACCP, labeling, and storage protocols to ensure compliance with all food service regulations and policies, • Maintain accurate hot and cold food, refrigerator, and freezer temperature logs Qualifications • Maintains a current ServSafe certification or able to obtain ServSafe certification, • One year job related experience including food preparation, full-line menu items and special diets, • High school diploma or GED accepted, • Competent in organizational, time management skills and demonstrate good judgment, problem solving and decision-making skills Physical Abilities • While performing the duties of this job, the associate is often required to stand, walk, sit, use fine and gross motor skills, reach with hands and arms, balance, stoop, kneel, crouch, talk, hear, and smell., • An individual in this position will be required to lift or carry weight in up to 50 lbs. The associate must use proper body mechanics. Additional Information Benefits Offered (Full Time): • Health Insurance: Medical/Rx, Dental, and Vision, • Ancillary Benefits: Life Insurance/AD&D, Short Term Disability and Long-Term disability, • Basic Life & Accidental Death & Dismemberment (AD&D) Insurance, • FSA (Commuter/Parking), • Employee Assistance Program (EAP), • 401(k) Retirement with Company Match, • Paid Time Off (PTO) and Holidays, • Tuition Reimbursement Other Compensation Programs: • Employee Referral Bonus, • Resident Referral Bonus Equal Opportunity Statement: Monarch Communities and Brandywine Senior Living is an Equal Opportunity Employer. We comply with all applicable federal, state, and local laws. We celebrate diversity and are committed to creating an inclusive environment for all employees.

THIS IS NOT A ROLE WITH FORCEBRANDS Account Manager – Foodservice Channel A fast-growing, profitable, multi-channel DTC specialty food and wellness company is looking for an Account Manager to join its team. This company has evolved from a small market business into a modern e-commerce and omni-channel brand known for high-quality snacks, ingredients, and wellness products. This role will play a key part in expanding and strengthening relationships within the Foodservice channel. The Role The Account Manager will own and grow a portfolio of Foodservice customers, managing both existing relationships and strategic new opportunities. Rather than operating as a traditional outbound sales role, this position acts as a channel expert, responsible for developing strong partnerships, driving repeat business, and identifying opportunities to increase value across accounts. Working closely with leadership, the Account Manager will focus outreach efforts on the most strategic customer segments while maintaining strong margins and long-term account health. What You’ll Do • Own and manage a portfolio of Foodservice accounts with responsibility for growth, retention, and profitability, • Build strong relationships with customers while driving reorder cadence, upselling opportunities, and long-term loyalty, • Collaborate with Sales Leadership to refine channel strategy, customer segmentation, and whitespace opportunities, • Partner with cross-functional teams including Business Development, Finance, Operations, Merchandising, Customer Experience, and Food Safety to deliver seamless customer experiences, • Maintain accurate CRM documentation and share customer insights, trends, and opportunities with leadership, • Evaluate opportunities strategically, prioritizing high-margin and high-impact business, • Provide regular updates on account performance, pipeline activity, and potential blockers What You’ll Bring • 3–5 years of experience in account management, sales, or customer success, ideally within Foodservice, CPG, or a related industry, • Demonstrated success growing and retaining customer accounts while maintaining strong margins, • Strong business acumen with the ability to understand and interpret account-level P&Ls, • Excellent communication and relationship-building skills across multiple stakeholders, • Highly organized with experience using CRM systems and managing structured outreach workflows, • Solutions-oriented mindset with the ability to balance customer needs with company priorities, • Strategic thinker who thrives in fast-paced, high-growth environments, • Solid understanding of the Foodservice channel Compensation & Benefits • Base salary: $150,000–$160,000 + annual bonus, • Comprehensive benefits package including 401(k) with company match, • Paid parental leave, • Opportunity to join a profitable, high-growth business with a strong market presence If you’re excited about building long-term partnerships and driving growth within the Foodservice channel, this could be a great opportunity to make a meaningful impact in a rapidly scaling company.

The Rhyland Hotel – Flushing, NY Premier Opening | Winter 2026 Location: Flushing, NY Start Date: Summer 2026 Be part of something extraordinary. As The Rhyland Hotel prepares for its grand debut in summer 2026, we are seeking an accomplished and visionary Director of Food & Beverage to oversee our dynamic dining operations. This landmark property will feature two signature restaurants, a grand banquet hall, and outdoor terraces—all designed to deliver world-class culinary and beverage experiences. About the Role The Director of Food & Beverage will be a cornerstone of The Rhyland Hotel’s success, shaping the property’s culinary identity and leading a passionate team. This is a unique opportunity for a strategic leader who thrives on innovation, operational excellence, and delivering unforgettable guest experiences. Key Responsibilities • Lead all aspects of the food & beverage department, ensuring excellence across restaurants, banquets, and bars., • Develop and implement strategies to maximize guest satisfaction, profitability, and operational efficiency., • Partner with the Executive Chef to design menus featuring modern American cuisine with a focus on New York’s seasonal bounty., • Oversee budgeting, forecasting, and financial planning for all outlets., • Recruit, train, and inspire a high-performing F&B team., • Ensure compliance with health, safety, and regulatory standards. Qualifications • Proven success as a Director of Food & Beverage or senior F&B leadership role within a luxury hotel or resort., • Strong operational and financial acumen with a demonstrated ability to grow revenue while managing costs., • Exceptional leadership skills with a passion for staff development and team culture., • Ability to manage multiple priorities in a fast-paced, opening environment., • Deep commitment to delivering best-in-class guest service. What We Offer • Competitive salary and comprehensive benefits., • The opportunity to lead a flagship hotel opening and set new benchmarks in hospitality., • Career advancement within a prestigious hospitality group., • A collaborative, professional environment where your expertise is recognized and valued.

POSITION PURPOSE: We are seeking a hospitality focused and organized individual to join our team as a Sous Chef. Is responsible for assisting the Executive Chef in managing kitchen operations, ensuring food quality, and maintaining a clean and efficient work environment. This role involves supervising kitchen staff, overseeing food preparation, and contributing to menu development to ensure an exceptional dining experience. ESSENTIAL FUNCTIONS AND DUTIES: • Oversee daily kitchen operations and ensure efficient workflow., • Supervise food preparation to ensure quality, consistency, and presentation meet company standards., • Assist in hiring, training, and mentoring kitchen staff., • Schedule and manage kitchen staff to ensure adequate coverage during service hours., • Ensure compliance with all health, safety, and sanitation regulations., • Maintain cleanliness and organization of the kitchen, including food storage and prep areas., • Monitor food costs and control waste to meet budgetary goals., • Assist in maintaining accurate records of expenses, food usage, and inventory., • Strive to exceed guest expectations by delivering consistently exceptional culinary experiences. KNOWLEDGE, EXPIERENCE AND SKILLS • 4+ years of experience in a professional kitchen, with a focus in fine dining., • Excellent facilitation, presentation, and communication skills., • Strong understanding of various cooking methods, ingredients, and kitchen equipment., • Proficiency in food safety practices and kitchen sanitation standards. PHYSICAL ACTIVITIES AND REQUIREMENTS OF THIS POSITION: • Ability to stand for extended periods and work in a high-temperature environment., • Flexibility to work evenings, weekends, and holidays as required., • Capability to lift and carry items up to 50 pounds. INTENT AND FUNCTION OF JOB DESCRIPTIONS All descriptions have been reviewed to ensure that only essential functions and basic duties have been included. Peripheral tasks, only incidentally related to each position, have been excluded. Requirements, skills, and abilities included have been determined to be the minimal standards required to successfully perform the positions. In no instance, however, should the duties, responsibilities, and requirements delineated be interpreted as all-inclusive. Additional functions and requirements may be assigned by supervisors as deemed appropriate. Job descriptions are not intended as and do not create employment contracts. The organization maintains its status as an at-will employer. Cipriani is an equal opportunity employer.

Yellowstone Local is proud to represent Airtronics, an industry leader in HVAC service and operations. If you’re ready to step into a role where your leadership shapes not just a team, but the future of HVAC service in New York City, this is your opportunity. What’s in it for You? * Salary range: $125,000–$160,000 per year based on experience and results * Health benefits: Medical, dental, vision, and life insurance coverage * Retirement: 401(k) plan with company match * Time off: Paid vacation, sick leave, and holidays * Annual performance bonus opportunity * Company-provided phone and work tools * Leadership authority: Full ownership of your team, performance goals, and service operations * Growth potential: Clear path to Director-level roles Why You’ll Love It Here At Airtronics, you’ll lead a team that takes pride in doing things right. We focus on strong communication, high standards, and support for our people. * People-first leadership: You’ll have the trust and tools to build a team that thrives * Strong values: We treat others with respect, deliver on our promises, and always strive to do better * Real teamwork: Collaborate with leadership, installation managers, and technicians to keep things running smoothly * A mission that matters: Providing top-tier service across New York City isn’t just what we do, it’s who we are Your New Role * Lead and oversee the service and maintenance department * Manage scheduling, dispatch, technician performance, and follow-up * Guide a 10+ truck team of HVAC service technicians and support staff * Take ownership of budgets, planning, and customer relationships * Support your team’s growth with training, coaching, and development * Work closely with leadership to meet service goals and customer expectations * Monitor tools, fleet, and inventory to ensure efficient operation * Ensure compliance with all NYC mechanical codes and safety standards * Track and report on service metrics, revenue, and team progress Hiring Expectations: Submit your application, complete a quick phone conversation with our team, and take the next step toward a leadership interview where we’ll learn more about your goals and experience. * At least 5 years of experience leading HVAC service teams or managing operations * Strong knowledge of HVAC systems including central, ductless, and VRF * Experience with budgeting, team performance, and service planning * Proficient in using field service software (ServiceTitan or similar) * Strong communication, organization, and leadership skills * Understanding of NYC compliance, permitting, and operational standards * Valid driver’s license * Full-time, in-office leadership position Airtronics is an Equal Opportunity Employer. All qualified applicants will be considered regardless of race, color, religion, gender, gender identity, sexual orientation, national origin, genetics, disability, age, or veteran status. We follow fair chance hiring practices in accordance with applicable state and local laws. #orange

Noble 33 Noble 33 is a hospitality and lifestyle company with an ever-evolving lineup of unique, social dining restaurants stateside and abroad, Noble 33 leads the management and continued expansion of iconic brands Toca Madera and Casa Madera, while also developing brand new concepts that will further expand the boundaries of high-energy fine-dining. Future targets for new locations include West Hollywood, Toronto, Las Vegas, Chicago, Miami, New York, and Dubai. Sparrow Italia Sparrow Italia is an Italian-inspired steakhouse that celebrates the beauty of simplicity, where peak-of-season ingredients take center stage. Our menu highlights fresh pastas, handmade pizzas, and reimagined Italian favorites that honor timeless traditions. Recognizing that well-being is an essential part of today’s dining experience, our culinary program thoughtfully blends indulgence with balance, offering wholesome alternatives that allow guests to savor the richness of classic Italian cuisine without compromise. With locations in Miami, Florida and Mayfair, London, and our newest one opening soon in New York City, Sparrow Italia invites guests into a world where sophistication meets warmth, an elevated gathering place for exceptional dining and unforgettable moments. Why this role: The General manager is designed for a proven hospitality leader who wants full ownership of a restaurant’s performance — from guest experience to financial results. This is a high-impact leadership position within a growing restaurant group, offering the opportunity to build strong teams, drive operational excellence, and play a key role in the long-term success and growth of the business. Job Summary The General Manager is the senior leader responsible for overseeing all aspects of restaurant operations, including service execution, culinary and beverage standards, cleanliness, safety, and brand presentation. This role leads and develops the management team and hourly staff to ensure consistent, high-quality execution across every shift. The General Manager maintains full accountability for labor management, cost controls, inventory systems, reporting, and compliance, while partnering closely with the Director of Operations and culinary leadership to drive performance, support marketing and business development initiatives, and ensure operational systems function effectively at all times. Key Responsibilities: Leadership & Operations • Lead, coach, and develop the operations and culinary leadership teams to ensure consistent execution of standards., • Ensure all venue management processes and systems are established, followed, and executed daily., • Maintain full compliance with all state and federal regulatory requirements, health codes, and safety standards., • Ensure all managers are properly trained, informed, and up to date on policies, procedures, and operational expectations., • Complete all administrative responsibilities accurately and on time, as assigned by the Director of Operations., • Ensure reservation and guest management systems (including OpenTable and related platforms) are properly configured and fully operational., • Oversee timely reporting and resolution of all maintenance and facility issues. Guest Experience & Brand Standards: • Uphold and reinforce hospitality-driven service standards across all departments., • Ensure every guest is attended to and treated with professionalism, warmth, and respect., • Maintain consistency, accuracy, and integrity in the presentation of all food and beverage menu items., • Collaborate with leadership to develop and refine service standards, menus, and guest engagement initiatives., • Ensure the venue consistently meets brand standards and is maintained in “mint condition” at all times. Financial Performance & Business Development: • Participate in weekly marketing and business development meetings to support revenue growth and brand awareness., • Establish and maintain proper par levels and inventory management systems, including active tracking and controls., • Maintain full P&L responsibility, including reporting, analysis, and corrective action planning., • Ensure tips are handled, distributed, and managed in compliance with company policies and applicable regulations. Qualifications • Minimum of five (5) years of progressive management experience in a full-service or fine-dining restaurant environment., • Comprehensive knowledge of front- and back-of-house operations, including food and beverage service, staff supervision, inventory control, and food safety., • Availability to work a flexible schedule, including evenings, weekends, and holidays., • Strong organizational skills with a proactive, detail-oriented approach to operations., • Proven hospitality leadership skills, including the ability to coach, develop teams, resolve issues, and lead under pressure., • Strong understanding of labor and cost control systems that drive restaurant profitability., • Excellent communication and leadership abilities., • Bachelor’s degree in business management or a related field, or equivalent professional experience preferred., • Experience conducting performance evaluations and managing employee development., • Working knowledge of human resources practices and procedures., • Proven experience hiring, training, and mentoring large, diverse hourly FOH teams., • Demonstrated ability to adapt quickly in a fast-paced, high-expectation environment., • Positive, self-motivated mindset with a commitment to excellence and team success. Physical Requirements: • Ability to move throughout the restaurant, stand and walk for extended periods, and occasionally assist with operational tasks as needed., • Ability to bend, twist, stoop, reach overhead and below the knees, and climb as needed., • Requires manual dexterity to operate tools, equipment, and technology necessary for the role., • Requires visual acuity, hearing ability, and effective communication skills. Benefits & Perks: As a full-time employee, you are eligible to participate in a comprehensive benefits package designed to support your health, well-being, and work-life balance. Benefits include: • Medical Insurance, • Dental Insurance, • Vision insurance, • Paid Time Off (PTO), • Life insurance, • Opportunities for professional growth and development Benefits eligibility and details may vary by position and location. We are an Equal Opportunity Employer and consider all qualified applicants without regard to race, color, religion, sex (including pregnancy, sexual orientation, or gender identity), national origin, disability, veteran status, or any other characteristic protected by applicable law. If you require a reasonable accommodation to complete the application or interview process, please contact Human Resources at . We are committed to providing reasonable accommodations in accordance with applicable law.

About Us: Join KPOT, one of the fastest-growing restaurant brands in the U.S! With over 130 locations and expanding, KPOT is redefining the dining scene with its unique All-You-Can-Eat Korean BBQ and Hot Pot experience. We are seeking a passionate Restaurant Manager who thrives in a fast-paced, high-energy environment. At KPOT, you will be part of a vibrant team dedicated to delivering incredible guest experiences, with real opportunities to grow your career. General Description: The Restaurant Manager plays a critical leadership role at our KPOT locations, overseeing the success of front-of-house operations. This Restaurant Manager position requires an individual who is highly organized, adept at multitasking, and capable of coaching team members effectively in real-time. The ideal Restaurant Manager will have a strong track record of fostering a culture of exceptional hospitality and will be responsible for ensuring seamless day-to-day operations. Availability to work evenings and weekends is essential. Type of position: ☒ Full-time Reporting to: Restaurant Franchise Partner Hours: 50-65 hours/week ☒ Exempt Duties and Responsibilities: • Oversee front-of-house operations by managing labor via scheduling, bar inventory, and ensuring compliance with federal, state, and local regulations., • Conduct pre-shift meetings focused on service, upselling, and brand standards., • Ensure seamless execution of KPOT service model., • Maintain cleanliness, organization, and safety standards., • Monitor wait times, table turns, and guest flow., • Recruit, train, and develop hourly team members. Coach and hold staff accountable to performance standards., • Drive sales growth and local marketing initiatives, • Maintain expert knowledge of brand standards, plate presentation, recipe adherence, and overall operational procedures., • Oversee floor operations, shift management, labor cuts, and engage with customers to ensure exceptional service., • Ensure compliance with all health department regulations., • Maintain proper food handling, storage, and sanitation standards., • Maintain clear, consistent communication with the Franchise Partner regarding daily operations, service standards, and performance., • Additional responsibilities as assigned. Essential Functions • 5+ years leading full-service restaurant operations and bartending, with a hands-on approach to service and team supervision., • Holds a valid State-Mandated Food Handlers Certification, ensuring compliance with health and safety standards., • Proficient in POS systems, scheduling software (specifically 7Shifts), purchasing platforms, streamlining daily operations., • Demonstrate clear, high-level communication skills to effectively lead teams and enhance guest satisfaction., • Solid experience with P&L management, understanding the relationship between sales, labor, and operational costs., • Strong communication and a passion for delivering world-class service at every touchpoint., • Ability to stand for extended periods., • Push, pull up, or lift up to 50 lbs., • Occasionally kneeling., • Comfortable working around grills and hot cooking surfaces. Perks & Benefits • Generous Employee Discount: Receive 30% off meals to enjoy your favorite dishes anytime., • Vibrant Work Culture: Be part of a fun, high-energy team with opportunities for career growth and advancement., • Performance-Based Bonus Potential: Earn additional income through performance and goal-driven incentives. K-Pot Korean BBQ & Hot Pot provides equal employment opportunities (EEO) to all applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, age, disability status, genetic information (including family medical history), marital status, amnesty, status as a covered veteran or any other characteristic protected by applicable federal, state and local laws.

BARISTA, JET SET LOUNGE (MK RETAIL) THE OPPORTUNITY Our contributors at Michael Kors are stylish, fashion-forward individuals who are passionate about the customer experience and achieving results. As a Barista at The Jet Set Lounge, you will be the face of our brand, crafting high-quality beverages while delivering engaging service. You’ll play a key role in creating a memorable guest experience that balances hospitality, craftsmanship, and storytelling around both coffee and retail offerings. WHAT YOU’LL DO: • Prepare and serve coffee, espresso, tea, and specialty beverages to brand standards., • Proactively anticipate customer and store needs by assessing the environment and recognizing guest cues, while consistently delivering an elevated, personalized service experience to every customer., • Provide genuine, personalized customer service, ensuring each guest feels welcomed and valued., • Educate guests on our beverage menu, brewing methods, and retail products., • Maintain a clean, organized, and inviting café and retail environment., • Support daily operations, including opening/closing procedures, cash handling, and inventory., • Collaborate with team members to ensure seamless service between café and retail., • Uphold all health, safety, and sanitation guidelines and standards., • Demonstrate flexibility and perform tasks with speed and excellence. YOU’LL NEED TO HAVE: • 2+ year of experience in guest-focused industries such as restaurants, bars, theaters, kitchens, specialty retail, or hospitality, • Strong communication skills and ability to engage with diverse clientele., • Proficiency in reading, speaking, and writing in English is required., • Applicants must be authorized to work for any employer in the United States. We are unable to sponsor or take over sponsorship of an employment visa at this time., • Ability to meet store scheduling and availability expectations, including the ability to work a flexible schedule, including weekends, holidays, and high retail traffic and sales days, including but not limited to the day after Thanksgiving, Memorial Day, Christmas Eve, Mother’s Day, etc., • A NY Food Handler Certificate and an understanding of how to abide by the rules of the Department of Health related to Food Service and Employee + Guest Safety. WE’D LOVE TO SEE: • Strong attention to detail with proven ability to multitask and manage priorities effectively, • Energetic, motivated, and results-driven with a positive approach to teamwork, • Demonstrated commitment to delivering outstanding customer service, • Tech-savvy and highly organized, with the ability to adapt quickly to new systems and processes, • Passion for coffee, customer service, and creating unique guest experiences. MICHAEL KORS PERKS: • Generous Vacation Days, • Internal mobility Across Brands, • Cross-Brand Discount, • Exclusive Employee Sales, • Paid Parental Leave, • 401k Match, • Clothing Allowance PHYSICAL REQUIREMENTS: The physical demands here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform these functions. • Ability to stand and walk for extended periods (up to 8 hours per shift)., • Ability to lift and carry up to 30 pounds., • Ability to reach overhead, bend, kneel, and stoop., • Ability to handle merchandise and operate point-of-sale equipment., • Ability to visually assess merchandise and customer needs., • Ability to communicate clearly with customers and team members in both written and verbal formats., • Ability to work in busy environments, including but not limited to working under bright lights, with music, and during peak traffic hours. Michael Kors is committed to providing reasonable accommodations to qualified individuals with disabilities. The Company is an equal employment opportunity employer. The Company’s policy is not to unlawfully discriminate against any applicant or employee on the basis of race, color, sex, sexual orientation, gender identity, religion, national origin, age, military status, disability, genetic information or any other consideration made unlawful by applicable federal, state, or local laws. The Company also prohibits harassment of applicants and employees based on any of these protected categories. At Capri Holdings Limited, we are committed to providing a fair and accessible recruitment process. If you require a reasonable accommodation for the interview or application process, please contact our Talent Acquisition team at . In compliance with certain Pay Transparency laws, employers are required to disclose a salary range. The salary for this position will vary based on role requirements, skill set and years of experience. Compensation Range: 18.00 - 25.00 USD

BWS is seeking a detail-oriented R&D Coordinator to serve as the technical execution lead for our NYC innovation hub in Brooklyn, NYC. Reporting directly to the Chief Food Scientist, you will be responsible for transforming complex formulas into precise benchtop prototypes. This is a hands-on role focused on scientific rigor, repeatability, and maintaining the high-output "work engine" required to scale multiple clients' projects. Key Responsibilities: • Formula Execution: Precisely weigh and batch raw materials using laboratory scales to create benchtop samples based on technical formulations., • Technical Analysis: Operate and calibrate specialized R&D equipment, including pH meters, Brix refractometers, and Bostwick consistometers to ensure every prototype meets specific physical and chemical parameters., • Organoleptic Evaluation: Conduct initial sensory reviews (appearance, aroma, taste, and texture) of all prototypes. You will be responsible for prepping "gold standard" samples for executive and stakeholder review., • Lab Stewardship: Maintain a sterile, organized, and fully stocked lab environment. Manage the R&D sample library and ingredient inventory., • Documentation: Record all analytical data and batch observations with extreme accuracy to ensure seamless transitions from benchtop to commercial production. Qualifications: • Education: Degree in Food Science, Culinary Arts, Chemistry, Biology, Nutrition, or a related field with hands on testing experience., • Experience: Proven experience in a food lab, or professional R&D environment., • Technical Proficiency: Mastery of the metric system, precision measurement, and standard lab safety protocols., • Mindset: A high degree of "operational discipline"—you take pride in the accuracy and consistency of your benchwork. To Apply:

What we are looking for: We are seeking a driven and hospitality-oriented Front Desk Concierge to assist with the day-to-day building operations at one of our Williamsburg Luxury Class A rental apartment buildings. As a Concierge, you will be serving in a primary resident and tenant facing role and be a key point of contact in delivering a first-class customer experience. Job Responsibilities: • Deliver an exceptional experience through genuine hospitality to Residents, guests, and colleagues, • Greet, qualify, and announce all visitors and guests., • Actively monitor safety and security of the building by reviewing security cameras, conducting regular patrols, responding to emergencies and concerns promptly and efficiently, and exercising great judgement including escalating issues immediately., • Oversee the delivery and storage of all packages and parcels delivered to the building including logging and distributing packages, and managing vendors and deliveries, • Maintain accurate and complete shift logs ensuring proper "handover" to ensure successful communication through shift changes, • Maintain cleanliness and appearance of the Lobby and surrounding areas Qualifications: • Prior experience of at least 2 years in luxury residential, hospitality, or service industries, • Service-focused, with genuine passion for delivering hospitality., • Punctuality and high standards of personal grooming and appearance., • Openness to learning and welcome feedback in a Team environment that constantly strives for excellence and improvement, • Exceptional communication, interpersonal, and organizational skills, • Ability to multitask and remain composed in a fast-paced environment, • Sense of ownership with problem-solving capabilities to handle reasonable requests and challenges, • Schedule flexibility to work different shifts as needed, including evenings, and weekends. Who we are: Two Trees is a Brooklyn-based real estate development company best known for its singular role in transforming the Brooklyn neighborhood of DUMBO from an underutilized industrial waterfront to a thriving mixed-use community. Notable projects include: 325 Kent, One South First, Ten Grand, 300 Ashland, Mercedes House, Wythe Hotel, Jane's Carousel, and most recently the development of the Domino Sugar Factory site. Two trees solely develops, builds, owns, manages, and leases all of our properties. We fundamentally believe that people prosper when neighborhoods bloom. We are looking for passionate, innovative, and bold individuals that dare to make a difference, and those that share our vision as our portfolio grows.

Company Description PrimoHoagies is a renowned sandwich shop with roots in South Philly, celebrated for its high-quality, freshly made Specialty Hoagies crafted from gourmet meats, cheeses, and original recipes. Recognized as the "Best Sandwich Shop in America" by USA Today for three consecutive years (2023, 2024, 2025), PrimoHoagies is beloved by customers, celebrities, and media alike. With a strong foundation in family traditions and premium ingredients, PrimoHoagies is expanding nationwide while staying true to the authenticity that defines its brand. Committed to excellence, the company fosters a culture of community connection and shared passion for delivering the finest hoagies. Joining PrimoHoagies means becoming part of a legacy built on quality, consistency, and tradition. We are seeking a full-time, on-site Restaurant Manager to join our team at our South Philadelphia location, where PrimoHoagies first got its start. This is a unique opportunity to lead operations at a flagship store that represents the heart and history of our brand. Restaurant Manager Reports to: Director of Company Operations Position Summary The Restaurant Manager is responsible for day-to-day operations, ensuring outstanding guest experience, sales/transaction progress, restaurant profitability, and consistent execution of brand standards. This role leads the restaurant team, manages costs, and delivers sales and profitability results. Key Responsibilities • Lead daily restaurant operations, including guest service, food quality, speed, and cleanliness, • Hire, train, coach, and develop Assistant Managers and Team Members, • Drive sales growth through local execution, upselling, and guest engagement, • Manage labor scheduling to meet business needs while controlling costs, • Ensure compliance with food safety, health, and company standards, • Monitor and manage P&L drivers: labor, food cost, waste, and controllables, • Execute company initiatives, promotions, and operational programs, • Maintain a safe, respectful, and high-energy work environment, • Identify performance gaps and implement corrective action plans Success Metrics • Guest satisfaction scores, • Sales and transaction growth, • Labor and food cost performance, • Restaurant cleanliness and audit scores, • Team member retention and engagement Qualifications • 2–5 years of QSR or fast-casual management experience, • Proven ability to lead and motivate teams in a fast-paced environment, • Strong understanding of labor management and cost controls, • Ability to work flexible schedules, including nights, weekends, and holidays, • High school diploma or equivalent (college coursework preferred) Leadership Traits • Hands-on, visible leader, • Strong communicator and coach, • Accountability-driven and results-oriented, • Calm and decisive under pressure Why This Role Is Critical The Restaurant Manager is the single most important leadership role in the restaurant. This position directly impacts guest satisfaction, team engagement, and financial performance every day. As the primary on-site leader, the Restaurant Manager sets the tone for service, speed, food quality, and culture. Strong execution at this level drives sales growth, cost control, and brand consistency—while poor execution quickly shows up in the guest experience and P&L. This role is also critical to talent development and retention. Restaurant Managers hire, train, and coach the next generation of leaders, building a strong bench that supports long-term growth and operational stability. *

General Manager (Hospitality Group) Overview A high-end, multi-concept restaurant group focused on seasonal, ingredient-driven cuisine and elevated guest experiences is seeking an experienced General Manager. The organization emphasizes sustainability, quality sourcing, and a refined yet approachable dining environment. Position Summary The General Manager is responsible for leading all aspects of restaurant operations, ensuring exceptional service standards, and driving overall business performance. This role oversees team leadership, financial results, and operational execution while maintaining a strong focus on guest satisfaction and team development. Key Responsibilities • Lead daily front-of-house operations and ensure seamless coordination across all service areas, • Maintain high standards of guest experience and resolve concerns in a professional and timely manner, • Monitor service flow and provide real-time support to staff during peak periods, • Train, mentor, and develop management and hourly team members, • Promote a positive and productive workplace culture that supports retention and engagement, • Oversee scheduling, payroll accuracy, and administrative processes in compliance with internal policies, • Ensure consistent quality in food, beverage, and service delivery, • Maintain safety, cleanliness, and sanitation standards in accordance with regulations, • Collaborate with kitchen leadership to align pacing, service execution, and guest needs, • Analyze operational and financial data to improve efficiency and profitability, • Support hiring efforts, performance management, and team development initiatives, • Conduct regular walkthroughs to identify maintenance needs and operational improvements, • Minimum 5+ years of experience in a high-volume or upscale restaurant management role, • Strong leadership skills with the ability to manage and motivate diverse teams, • Proven ability to deliver high-quality guest experiences in fast-paced environments, • Excellent organizational and multitasking abilities with strong attention to detail, • Financial acumen, including experience managing budgets and controlling costs, • Strong communication skills, both verbal and written, • Experience with POS systems and operational software platforms, • Ability to make sound decisions under pressure, • Demonstrated commitment to professionalism, service excellence, and team development, • Ability to stand and move for extended periods during service, • Capable of lifting and carrying moderate weight as needed, • Competitive salary range: $100,000 – $120,000 (based on experience and qualifications), • Comprehensive benefits package, including health coverage, paid time off, and additional employee perks Skills & Competencies Leadership • Team Development • Operational Management • Customer Experience • Problem Solving • Time Management • Adaptability • Strategic Thinking • Communication • Conflict Resolution

Company Description The Group is a New York-based hospitality company transforming iconic landmark locations into celebrated restaurant destinations. Drawing inspiration from French, Italian, and Japanese cultures, it has developed award-winning properties such as Omakase Room, Boucherie, and OLIO E PIÙ. With a focus on authentic dining experiences, The Group is expanding nationally to cities including Chicago, Washington D.C., and Miami. The company prides itself on connecting with local communities and creating meaningful relationships in every location. Role Description This is a full-time, on-site role located in New York, NY for an Assistant General Manager. The Assistant General Manager is responsible for overseeing daily restaurant operations, including staff management, guest satisfaction, and ensuring operational efficiency. Key duties include team leadership, implementing service standards, monitoring inventory, addressing customer inquiries, coordinating events, and ensuring compliance with health and safety regulations. The role requires collaboration with team members and management to deliver exceptional hospitality experiences. Qualifications • Strong leadership and team management skills with the ability to inspire and supervise employees effectively, • In-depth knowledge of restaurant operations, inventory management, and hospitality best practices, • Exceptional customer service and conflict resolution skills to address guest inquiries and concerns, • Organizational and time management abilities for overseeing multiple tasks and responsibilities, • Effective communication skills, both verbal and written, to collaborate with team members, vendors, and customers, • Knowledge of health and safety regulations related to food and beverage service, • Proficiency with restaurant management software and point-of-sale systems is a plus, • Flexibility to work in a fast-paced environment, including evenings, weekends, and holidays, • A minimum of 3-5 years of experience in a supervisory or management role in the hospitality industry, • Bachelor’s degree in hospitality management, business administration, or a related field is preferred but not required Compensation $80-$85k + Bonus

Printemps, the storied French luxury department store, opened its first U.S. location in March 2025 at One Wall Street in the heart of the Financial District. Set within a historic 50-story landmark, Printemps features five distinct food and beverage concepts ranging from casual café service to elevated fine dining. The program is led by Top Chef alumnus and three-time James Beard Award winner Chef Gregory Gourdet, bringing a modern and globally inspired interpretation of French cuisine. Kent Hospitality Group operates the food and beverage program at Printemps. Kent Hospitality Group is a dynamic and innovative hospitality company founded by Chef Jamal “James” Kent and entrepreneur-led private equity platform SC Holdings. KHG encompasses Michelin-starred restaurants, private members’ clubs, and world-class venues across North America, with a focus on elevated dining, refined hospitality, and exceptional experiences. We are seeking creative, driven leaders to join our team and help elevate the brand. The culinary destinations include Maison Passerelle, a fine dining experience blending French techniques with flavors of the diaspora; Café Jalu, a relaxed café offering specialty coffee and French pastries; Salon Vert, a vibrant, vegetable-forward concept with raw seafood and bright, seasonal dishes; the Red Room Bar, an all-day resto-bar featuring creative cocktails and light bites; and the Champagne Bar, offering an extensive selection of premium champagnes in an elegant setting. We also feature a Printemps Wine Shop, offering a curated selection of wines and spirits. The Restaurant General Manager oversees all restaurant operations and works closely with the, Executive Chef, and Director of Food & Beverage to build, train, and lead a high-performing team. This role is responsible for delivering exceptional hospitality, supporting company objectives, and ensuring strong financial performance, operational excellence, and a best-in-class guest experience. LEADERSHIP : • Nurture positive and productive working relationships, • Set clear expectations and lead by example, • Manage priorities and timelines effectively, • Problem-solve and address issues in a timely and professional manner, • Ensure company policies and standards are consistently followed, • Build alignment between Dining Room and Kitchen teams, • Support and develop the management team, • Address challenges proactively to keep operations running smoothly, • Lead the team to deliver exceptional hospitality, • Collaborate with Home Office on company-wide initiatives, • Collaborate with Printemps Retail, • Lead regular management meetings and drive team alignment, communication, and action planning STAFFING : • Oversee scheduling, staffing levels, timekeeping, and PTO management, • Manage hiring, including job postings, recruiting, and interviewing in coordination with HR and leadership, • Oversee onboarding and ensure new hires are properly trained and set up for success, • Provide ongoing coaching, feedback, and performance management, including reviews, • Support employee development, including growth, promotions, and career progression, • Handle disciplinary actions and support termination decisions in coordination with HR, • Maintain job descriptions in coordination with HR, • Escalate and report employee-related issues to HR as needed ADMINISTRATION : • Oversee payroll and weekly timecard approvals, • Manage cash handling, reconciliation, and bank runs, • Oversee all inventories (beverage, café, and service items, including china, silver, and glass), • Maintain and update operational systems (Resy, menus, website, etc.), • Own and maintain key systems (e.g., Toast, Resy, Asana, MiseBox), including setup, updates, and operational accuracy, • Ensure HR practices, policies, and documentation are accurate and compliant, in alignment with HR, • Complete administrative tasks and reporting accurately and on time, • Delegate administrative responsibilities to support team development and efficiency OPERATIONS : • Oversee the day-to-day operations of Printemps F&B, • Keep front and back of house aligned and communicating well, • Maintain strong service standards and overall guest experience, • Build relationships with guests and encourage repeat business, • Monitor labor and costs to stay on budget, • Ensure compliance with safety, sanitation, and regulatory standards, • Oversee opening and closing procedures, • Create and maintain SOPs across service, communication, and operations, • Lead cross-functional alignment with Culinary, Beverage, and Operations teams, • Lead operational projects and continuous improvement initiatives EVENTS & MARKETING : • Support and oversee events, activations, and special programming, • Maintain and update the events and marketing calendar, • Support strategic planning for holidays and seasonal initiatives, • Partner with the KHG Events team to execute events, • Collaborate with marketing on campaigns, partnerships, and guest engagement initiatives We’re seeking: • Senior management experience in fine dining / Michelin-starred restaurants;, • Strong understanding and proven ability to operate a successful venue;, • Outstanding leadership abilities to recruit, mentor, and lead a high-performing team;, • Mastery of service excellence, with natural leadership and charisma;, • Deep knowledge of luxury service, and hospitality standards;, • A strong command of the French art de vivre, the art of hospitality, and the art of welcoming;, • The ability to elevate standards, inspire hospitality teams, and set the tone through presence and example;, • Exceptional interpersonal skills with a natural ability to engage guests and create unique experiences; Printemps does not provide work authorization sponsorship for this position. Candidates must have legal authorization to work in the United States at the time of application. Printemps provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, Printemps complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company operates. Printemps is committed to providing reasonable accommodations for qualified individuals with disabilities in our job application process. If you need assistance or an accommodation due to a disability, please contact us at At Printemps, we work together with elegance, and we welcome all applicants for this position. We are an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment. You’ll experience our unique French and Luxury culture, along with our brilliant Ambassadors who will support and inspire you.

Executive Chef Compensation: $120,000 + Benefits + PTO + 401K Location: Queens, NY I'm hiring on behalf of a client who is looking for an experienced and creative Executive Chef to lead the culinary team at their vibrant, upscale hotel in Queens, NY. This is a fantastic opportunity for a hands-on leader with a passion for delivering high-quality, seasonal cuisine in a dynamic, guest-focused environment. Key Responsibilities: • Oversee all kitchen operations, including menu development, food prep, and quality control, • Lead and mentor a dedicated back-of-house team, • Ensure consistency, cleanliness, and compliance with health and safety standards, • Collaborate with F&B leadership to drive guest satisfaction and profitability, • Manage kitchen budgets, inventory, and vendor relationships What’s Offered: • $120,000 base salary, • Full benefits package, • Paid time off, • 401K, • A chance to make a real impact at a respected lifestyle property This role is perfect for a chef who brings both creative vision and strong operational discipline. Interested or know someone who fits the bill? Let’s connect.

Job Details: After two decades of success on the UWS with his three restaurants across from Lincoln Center at 1900 Broadway, Daniel Boulud has decided to boldly combine the spaces into one spectacular dining destination, opening this spring. With over 10,000 square feet spanning two floors, the new restaurant will offer a multi-faceted, modern take on a classic French brasserie. Designed by David Rockwell’s Rockwell Group, it will feature a light and airy main dining room with an impressively large central bar, as well as an intimate speakeasy and elegant private dining rooms. Open for breakfast, lunch, and dinner, the restaurant will offer everything from morning coffee and croissants (to eat in or take out) to handcrafted late-night cocktails. Menus will reflect Boulud’s signature seasonal French cuisine, showcasing the finest ingredients, with a bend towards casual everyday dining and a light twist on bistro favorites. Pre and post-theatre crowds will once again be able to enjoy Boulud’s express menus and seamless service as the perfect complement to their evening, now with even more space and an extra dose of French charm. Position Overview The Executive Chef at Brasserie Boulud will define and deliver a world-class dining experience. This role requires creativity, precision, and leadership to elevate seasonal French cuisine. The Executive Chef will manage a high-performing kitchen and partner with the General Manager, Corporate Chefs, and Director of Operations. Together, they will ensure the restaurant maintains top quality, profitability, and consistency. Key Responsibilities • Lead, mentor, and schedule a team of top-tier culinary professionals. Oversee menu development, quality control, and presentation to deliver innovative menus with exceptional attention to detail., • Direct all kitchen operations by establishing and maintaining standards for food quality, consistency, and efficiency in service., • Work collaboratively with the front-of-house team to coordinate communication and ensure smooth service that consistently exceeds guest expectations., • Develop new dishes and seasonal menus honoring French traditions and modern creativity., • Ensure compliance with food safety regulations, maintain top sanitation standards, and implement cost-control measures across all kitchen activities., • Actively mentor and train kitchen staff through hands-on guidance, skill development, and promote a strong culture of excellence and growth. Qualifications & Competencies • Proven leadership experience in Michelin-starred or high-end fine dining kitchens., • Master French techniques with a creative, precise, and innovative culinary portfolio., • Strong leadership, mentoring, and team-building skills., • Excel in organization, time management, and high-volume environments., • Demonstrate deep knowledge of sourcing, seasonality, and premium ingredient selection. Compensation Details Compensation: Salary ($120,000.00) + Quarterly IBP Bonus (up to 20%) Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Life Insurance, Paid Time Off, 401k, Commuter Benefits, Potential Bonuses, Dining Discounts, and Wellness Program

Ciao Evento is looking for an enthusiastic, skilled and detail oriented cook to prepare food for our lively and fun pasta / pizza parties. This job is much more dynamic and fun than your typical restaurant line cook role. Responsibilities: • Cook for 4 to 6 events a week, • Ensure the kitchen is kept organized and clean each shift, • Maintain ingredient + equipment inventory, along with the culinary director, • Maintain and execute a consistent prep schedule for weekly events, along with the culinary director, • 2+ years proven work experience cooking in a professional kitchen environment, • Experience making an cooking fresh pasta and pizza, • Familiarity with kitchen sanitation and safety regulations (NYC Food Handlers Certificate preferred), • Flexibility to work nights and weekends, • Experience in food inventory + food ordering, • Excellent organizational skills, • Knowledge of a wide range of cooking techniques

Executive Chef New York, NY | $120,000 – $130,000 + Bonus Potential About the Role We are seeking a dynamic, creative, and driven Executive Chef to lead our culinary program in one of New York City’s most exciting hospitality environments. This is an opportunity to take full ownership of the kitchen - shaping menus, building a high-performing team, and delivering an exceptional guest experience at the highest level. If you thrive in a fast-paced setting, have a passion for innovation, and are ready to make your mark, this role is for you. What You’ll Do Lead the Culinary Vision • Create and execute seasonal, innovative menus, • Stay ahead of trends while maintaining consistency and excellence, • Lead, mentor, and develop a high-performing kitchen team, • Ensure top-tier food quality, presentation, and consistency, • Maintain strict adherence to food safety and sanitation standards, • Manage food costs, budgets, and inventory with precision, • Reduce waste while maximizing profitability, • Bring fresh ideas, techniques, and concepts into the kitchen, • Continuously refine and evolve the culinary program What You Bring • 5+ years of Executive Chef or senior culinary leadership experience, • Background in high-volume restaurant or hotel environments, • Strong leadership presence with the ability to inspire teams, • Deep understanding of menu engineering, cost control, and operations, • Exceptional culinary technique and attention to detail, • Ability to perform under pressure in a fast-paced setting, • Hands-on leadership style, • Creative thinker with a modern culinary perspective, • Strong organizational and time management skills, • Flexibility to work evenings, weekends, and holidays, • Ability to manage long hours during peak operations, • Thrive in a high-energy, fast-paced environment What We Offer • Competitive salary + bonus potential, • Comprehensive benefits: Medical, Dental, Vision, • 401(k), • Paid Time Off, • Commuter benefits, • Dining discounts, • A collaborative, creative, and growth-focused environment Why Join Us? This is more than just a job - it’s an opportunity to lead, innovate, and shape a culinary identity within a respected and growing hospitality group.

Position: Market Manager (Retail & Gourmet Grab-and-Go Food Operations) Compensation: $75,000–$90,000 base salary Schedule: Full-time Benefits: Comprehensive benefits package including health coverage, paid time off, employee discounts, and additional lifestyle perks Role Summary: We are seeking an experienced and driven Market Manager to lead a high-volume, premium retail and grab-and-go food operation within a dynamic, guest-focused environment. This role holds full ownership of day-to-day operations, including team leadership, inventory management, merchandising, and financial performance. The Market Manager will play a critical role in ensuring a seamless integration between retail and prepared food programs while delivering a polished, efficient, and engaging guest experience. The ideal candidate thrives in fast-paced environments and brings a strong balance of operational execution, analytical thinking, and hospitality-driven leadership. What you bring to the table: • Proven ability to lead high-volume retail and grab-and-go operations with a focus on efficiency and guest experience, • Strong leadership skills with experience hiring, training, scheduling, and developing cross-functional teams, • Hands-on approach to managing daily operations across retail floor, front-end, and inventory functions, • Experience overseeing merchandising strategy, including product placement, visual standards, and seasonal execution, • Strong understanding of inventory management, including ordering, receiving, product rotation, and shrink/waste control, • Ability to analyze sales, labor, and margin data to identify trends and drive operational improvements, • Experience managing labor scheduling and controlling costs in a variable-volume environment, • Knowledge of food safety standards, perishables handling, and regulatory compliance, • Proficiency with POS systems, inventory platforms, and scheduling tools Why you’ll love working here: • Opportunity to lead within a high-traffic, premium retail and foodservice environment, • Competitive compensation with strong benefits package, • Health, dental, and vision insurance offerings, • Paid time off and employee discount programs, • Exposure to a dynamic, fast-paced operation with diverse product offerings, • A culture that values operational excellence, guest experience, and team development Required Work Experience: • 5+ years of progressive management experience in retail, grocery, or foodservice environments, • Experience in high-volume, fast-paced operations with perishable and prepared food components, • Proven track record of team leadership, staff development, and operational management, • Strong financial acumen with experience managing sales, labor, and cost controls, • Bachelor’s degree in business, hospitality, or related field preferred Preferred Work Experience: • Experience in hybrid retail + prepared food or grab-and-go environments, • Background in merchandising strategy and product presentation, • Familiarity with inventory analytics, turnover metrics, and waste reduction strategies Personal Qualities: • Hospitality-driven leader with strong guest focus, • Highly organized and detail-oriented, • Analytical and solutions-focused with strong business acumen, • Adaptable and thrives in fast-paced, evolving environments, • Strong communicator with the ability to lead and motivate diverse teams

Sous Chef - Fine Dining French Restaurant Location: Midtown/Manhattan Salary: $70,000 to $85,000 We’re working with a refined, fine dining restaurant to find a talented Sous Chef to join the kitchen leadership team. This is a great opportunity for a chef who is passionate about classic technique, precision, and elevated execution. The menu is rooted in French cuisine, with a strong focus on seasonality, quality ingredients, and attention to detail. What You’ll Be Doing • Supporting the Executive Chef in daily kitchen operations, • Leading service and ensuring consistency, quality, and presentation, • Training, mentoring, and developing the BOH team, • Upholding high standards in food safety, cleanliness, and organization, • Assisting with menu development, costing, and ordering, • Maintaining smooth execution in a high-expectation, service-driven environment What We’re Looking For • Proven experience in fine dining kitchens (required), • Strong background in French cuisine or similar European styles, • Solid foundation in classical techniques and attention to detail, • Experience leading teams during service in a structured kitchen, • Passion for quality ingredients, plating, and guest experience, • Calm, composed, and organized under pressure

Company Description Sifted is a pioneer in providing innovative corporate lunch programs, trusted by leading Tech companies. Since 2014, we have served millions of meals across multiple cities by integrating data-driven insights, real-time staff feedback, and adaptable services to meet our client’s evolving needs. Our end-to-end operations ensure zero food waste, custom menu optimization, and a seamless on-site experience managed by dedicated local teams. Sifted transforms office dining into a meaningful experience, creating spaces for connection and supporting a positive workplace culture. We are passionate about delivering unmatched satisfaction with every meal served. Role Description This is a full-time, on-site role for a Traveling Chef based in the New York area. The Traveling Chef will craft high-quality meals, manage kitchen operations across assigned locations, and ensure exceptional dining experiences. Responsibilities include menu planning, food preparation, maintaining a clean and organized kitchen environment, adhering to food safety standards, collaborating with on-site teams, and incorporating client feedback into daily operations. Travel between assigned locations will be a required component of this role. Qualifications • Expertise in Cooking, Menu Planning, and Knowledge of Culinary Techniques, • Understanding of Food Safety Standards, Kitchen Operations, and Proper Sanitation Practices, • Strong Communication and Team Collaboration Skills, • Flexibility to Travel between Assigned Locations with Effective Time Management, • Customer Service Orientation and Commitment to Quality, • Previous Professional Kitchen Experience; Certification in Culinary Arts is a Plus, • Physical Ability to Stand for Long Hours and Handle Kitchen Equipment Safely, • Drive to Enhance Workplace Culture through Food and Dining Experiences

Company Description AKA Hotels + Hotel Residences offers a blend of sophisticated hotel accommodations and spacious furnished residences, featuring exceptional business, wellness, and lifestyle amenities in iconic neighborhoods. As leaders in long-stay living, AKA redefines the hotel experience by harmonizing residential privacy with boutique hotel hospitality and style. AKA's tranquil and contemporary designs provide guests with a unique balance of comfort and personalized service. A division of Korman Communities, a family-run real estate business since 1909, AKA pioneered the furnished suite concept in 1966, continuing its legacy of innovation and excellence. Role Description This is a full-time, on-site role for a Director of Front Office at AKA Hotels+Hotel Residences, located in New York, NY. The Director of Front Office will oversee daily front office operations, ensuring exceptional customer service and satisfaction. Responsibilities include managing front-desk staff, streamlining reservations, implementing budgeting strategies, and coordinating closely with other departments to deliver a seamless guest experience. This leadership role demands keen attention to detail, proactive problem-solving, and a commitment to maintaining high operational standards. CORE RESPONSIBILITIES LEADERSHIP AND CULTURE · Lead, mentor, and develop the Front Office team, ensuring team members are equipped to meet guest needs with professionalism, elegance, and urgency. · Foster a culture of continuous improvement, high engagement, accountability, and commitment to service excellence. · Conduct regular training sessions focused on luxury service standards, guest engagement, brand standards, and operational execution. · Provide ongoing coaching, counseling, and performance feedback to team members and managers. · Set clear expectations and priorities for the team and reinforce consistent follow-through. · Support recruitment, onboarding, retention, and succession planning for Front Office positions. · Ensure all Front Office team members are properly groomed, uniformed, and presentation-ready at all times. GUEST EXPERIENCE AND SERVICE EXCELLENCE · Ensure consistently elevated service delivery across the guest journey, including pre-arrival, arrival, in-stay, departure, and post-stay follow-up as applicable. · Lead and assist guest service representatives with daily operational Front Office duties. · Resolve guest issues, service failures, and inquiries promptly and professionally to ensure guest satisfaction and loyalty. · Anticipate guest needs and oversee effective service recovery for escalated concerns and VIP matters. · Ensure all guest reservations are accurate, including billing instructions, routing, room assignments, traces, and guest preferences. · Maintain high standards of arrival experience, lobby presence, bell service, concierge support, and overall first impressions. · Ensure luxury personalized service standards are consistently executed by all guest-facing team members. · Oversee the seamless daily operations of the Front Office departments. · Manage all Front Office operations, including Front Desk, Guest Services, Concierge, Bell/Door, Reservations interface, guest experience, and related guest-facing functions. · Supervise daily front desk activities according to established guidelines and luxury service standards. · Prioritize and delegate daily work responsibilities to Front Office staff. · Plan shift schedules and responsibilities based on business forecast, arrivals, departures, VIP activity, and operational needs. · Schedule and lead Front Office meetings to identify and resolve operational issues, accounting variances, guest concerns, and housekeeping discrepancies. · Develop and implement strategies to improve Front Office and Bell team performance, efficiency, and service execution. · Ensure the facility, Front Office work areas, lobby, and arrival areas are maintained in a clean, neat, safe, and secure manner. · Implement policies, processes, and systems that support operational efficiency, service consistency, and interdepartmental coordination. · Ensure effective communication and coordination with Housekeeping, Engineering, Security, Sales, and Accounting. · Manage staffing schedules, shift changes, payroll, and labor costs in alignment with business levels and productivity expectations. · Monitor timekeeping practices, overtime, meal break compliance, and staffing deployment to ensure operational effectiveness and labor compliance. · Actively manage union relationships, ensuring compliance with collective bargaining agreements and fostering a professional and constructive working relationship with union team members. · Partner with Human Resources on investigations, grievances, disciplinary matters, attendance issues, and corrective action as needed. · Ensure leadership practices and scheduling decisions are aligned with Local 6 requirements and other applicable labor obligations. · Analyze daily, weekly, and monthly operating results to identify trends, service gaps, labor opportunities, and financial risks. · Manage departmental budgets, expenses, and resource allocation effectively. · Identify process improvements to achieve financial, labor, and service goals. · Supervise billing, payment handling, paid outs, and other Front Office financial processes to ensure compliance with company standards and internal controls. · Ensure accurate folios, routing, settlement, deposits, and audit readiness at all times. · Partner with Accounting and night audit teams to ensure timely resolution of discrepancies and accurate reporting. · Support revenue optimization by aligning room inventory execution, upgrade strategy, and guest placement with commercial goals. · Ensure adherence to AKA luxury service standards and all luxury hospitality service expectations. · Maintain the highest standards of cleanliness, organization, presentation, and professionalism in all guest-facing areas. · Conduct routine inspections of lobby, Front Desk, bell storage, porte cochere, and related areas to ensure standards are upheld. · Ensure all service procedures, guest recognition practices, and operational standards are consistently followed. · Drive continuous improvement in service execution, process discipline, and guest satisfaction results. · Ensure compliance with company policies, PCI standards, AKA payment handling procedures, and guest privacy protocols. · Maintain a safe and secure environment for guests and team members by ensuring adherence to all safety and emergency procedures. · Ensure proper incident reporting, documentation, and escalation protocols are followed. · Partner with Security and Engineering to address safety, access, and operational concerns in a timely manner. · Ensure compliance with all NYC and property-required certifications, sanitation standards, and operational regulations. OTHER DUTIES • · Perform other duties as assigned based on business needs and operational priorities. Pay: $85,000.00 - $90,000.00 per year Benefits: • 401(k) matching, • Commuter assistance, • Dental insurance, • Health insurance, • Paid time off

Tao Group Hospitality offers competitive benefits for all full-time team members such as: • Medical, Dental, and Vision Coverage, • 401(k) Retirement Program with Employer Match, • Life and Disability Insurance Plans, • Ancillary Insurance Plans, • Employee Assistance Program, • Fertility & Family Forming Support and Resources, • Pet Insurance, • Employee Discounts, • TAO Savings Marketplace, • Time off and much more! Responsible for supervising the daily activities of the heart-of-house operations and team members in accordance with department policies and procedures. Interacts with fellow team members, and supervisors in a polite and courteous manner to ensure gracious hospitality. ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO: • Ensures the needs of the guests are accommodated., • Ensures the general cleanliness of the heart-of-house, and the entire venue., • Participate in interviewing, hiring, and training new applicants and team member development of all subordinates., • Responsible for the scheduling of assigned departments (where applicable)., • Participates in growth opportunities and team member development of all heart-of-house team members., • Ensures safety, quality, and recipe accuracy., • Manage the execution of regular service, catering, take-out, delivery, and all in-venue/off-premise events., • Ensures Department of Health and company sanitation standards., • Ensures that the venue is compliant with all federal, state, and local laws and regulations; and company policies., • Coaches and develops heart-of-house team members by setting clear guidelines and expectations., • Responsible for all mechanical systems being in good working order and compliant with all federal, state, and local ordinances., • Ensures all team members are compliant with all heart-of-house standards and procedures., • Responsible for checking cover counts, BEOs, and/or Fire Sheets., • Ensures the preparation and delivery of menu-focus items to daily pre-service meetings., • Proficient with all operational systems, which include payroll, inventory, and purchasing., • Possesses in-depth knowledge of all recipes, and food menus and maintains station recipe books., • Organize, develop and produce new recipes for potential new menu items and specials., • Ensures the completion of all opening and closing procedures as prescribed by the company., • Ensures expediting standards., • Communicates clearly and concisely with all team members during service., • Practical knowledge of the job duties of all supervised team members., • Participates in overseeing the replacement or repair of all breakage, and damage to equipment or furniture., • Attends, leads, and participates in any training sessions, departmental meetings, or daily pre-shift meetings., • Learn by listening, observing other team members, and sharing knowledge while leading by example., • Portrays a positive and professional attitude., • Demonstrates knowledge of the venue, Tao Group Hospitality, its partners, and supporting hotel environments., • Works as part of a team and provides help and support to all fellow team members., • Assist and/ or complete additional tasks as assigned TRAINING REQUIREMENTS: • Tao Group Hospitality in-venue sous chef training EDUCATION/WORKING KNOWLEDGE: • Minimum 2-3 years of previous Culinary supervisory/management experience within a high-volume kitchen setting is essential., • Two-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience preferred., • Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required., • Must be organized, self-motivated, and proactive with strong attention to detail., • Proficient with computers (Microsoft Products), POS, and technology. SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE The work environment characteristics and/or physical demands described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions • Must have strong problem-solving skills, • Ability to work under pressure and meet deadlines, • Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume, • Excellent written and verbal communication skills required, • Must have good positive energy throughout the day, • Must be able to read the computer monitors and print legibly, • Must be able to bend, kneel, sit, and/or stand for extended periods of time, • Must be able to move quickly through work and set the pace in the office, • Must be able to push and lift up to 75 lbs., • Small to Medium office environment, • Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment, • 5-25% Local Travel (United States), • May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required, • Maintain a professional, neat, and well-groomed appearance adhering to Company standards, • Ability to maintain a high level of confidentiality, • Ability to handle a fast-paced, busy, and somewhat stressful environment, • Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner

🔧 Mechanic Location: Royal Waste-Jamaica or our Bronx Location Schedule: Monday through Friday, with alternating Saturdays as needed Hours: 8:00 AM – 4:30 PM Rate: $30–$40/hr, depending on experience Employment Type: Full-time Royal Waste is seeking a dedicated and skilled Mechanic to join our growing maintenance team. We're looking for individuals who prioritize safety, take pride in their work, and understand how critical their role is to supporting our drivers and the service we provide to the community. Key Responsibilities * Perform inspections, repairs, and diagnostics on diesel vehicles, including electrical, hydraulic, suspension, brake, and air systems * Interpret vehicle computer system failure codes and make necessary adjustments to engine and vehicle control modules * Review and complete repairs noted on Driver Vehicle Inspection Reports * Accurately document services using fleet maintenance software * Conduct post-service test drives to ensure safety and performance * Collaborate with teammates on complex repairs * Maintain professional, courteous communication with drivers and team members * Keep workspaces clean and compliant with OSHA standards * Perform other job-related duties as assigned What We're Looking For * Minimum 5 years of mechanic experience, preferably with diesel trucks * Strong skills in electrical and hydraulic systems * Well-rounded experience in mechanical and welding repairs * Familiarity with diesel vehicle diagnostics and preventative maintenance * Basic tool set required * Valid CDL Class B or A license, not required but a big plus * Ability to work independently within a shop environment * Commitment to safety, quality, and teamwork What We Offer * Competitive compensation * 401(k) with company match * Medical, dental, and vision coverage * Life insurance and short-term/long-term disability * Employee Assistance Mental Health Program * Emergency Travel Assistance & Prepaid Legal Plan * Employee Stock Purchase Plan & Employee Relief Fund * Scholarship opportunities for employees’ children Waste Connections is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to disability or protected veteran status. #ACMaintenance

Job Description 🚛 Now Hiring: Experienced Diesel Mechanic!🚛 📍 Location: New Castle, DE 🕒 1st & 2nd Shift Available 💲 Annual salary $62,000-$120,000, based on experience Waste Masters Solutions is growing, and we’re looking for a skilled Diesel Mechanic Assistant to join our team! If you’re passionate about keeping trucks running smoothly and want to work in a supportive, high-integrity environment, we want to hear from you. 💰 What We Offer: * $5,000 Stay on Bonus! * $500 Quarterly Bonus * $200 Annual Safety Boot Reimbursement * Competitive pay and shift flexibility * Shift differential pay for 2nd shift * Comprehensive benefits package: * Medical, Dental, Vision * Flexible Spending Account * Short & Long-Term Disability * Life Insurance * 401(k) Retirement Plan 🔧 What You’ll Do: * Perform inspections, diagnostics, and repairs on diesel trucks * Maintain and repair electrical, hydraulic, suspension, brake, and air systems * Conduct safety checks and emergency service calls * Use fleet maintenance software to document work and parts usage * Keep a clean, safe, and OSHA-compliant work environment ✅ What We’re Looking For: * 3+ years of hands-on diesel mechanic experience * Waste industry experience is a plus, but not required * Ability to lift up to 50 lbs and work in various environments * Strong problem-solving skills and attention to detail 🌟 Why Waste Masters? At Waste Masters, we don’t just offer jobs—we build careers. Our culture is built on respect, integrity, and empowerment. We believe in doing what we say and supporting each other every step of the way. Ready to take the next step in your career? Apply today and become part of a team that values your skills and invests in your future. Waste Connections is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to disability or protected veteran status. #ACMaintenance

Job Title 2nd Shift - Maintenance Supervisor Primary Location County Waste Clifton Park, NY Salary: $95K - $100K and eligible to earn an annual bonus 2nd shift - 2pm to midnight This role offers the opportunity to pursue your passion for maintenance while expanding into office responsibilities. You will gain insights into budget management and the P&L aspects of the business. While you will continue to work closely with the team and assist mechanics directly, approximately 75% of your time will be dedicated to office-related tasks. Position Responsibilities: • Promotes a safe work environment in-line with our Corporate Core value of safety first., • Builds a strong team environment between maintenance personnel and operations department., • Lead, train, and mentor Preventative Maintenance Technicians, • Ensure location is in compliance with all state and federal regulations., • Ensure proper completion of repair orders by all technicians., • Responsible for the management of inventory and maintenance of equipment., • Trains and assists Technicians on methods for diagnosing and repairing vehicles and equipment., • Prioritizes maintenance based on operational needs and Technician skills., • Tests vehicles to troubleshoot problems and/or tests repairs to ensure proper and safe completion., • Communicate regularly with the fellow supervisor and District Maintenance Manager., • Assists Maintenance Manager in monthly financial projections and budget. Knowledge and Skills: • Must have ability to plan, budget, schedule, and supervise multiple projects from concept to completion., • Must have working knowledge of OSHA and DOT compliance requirements., • Must have ability to motivate staff and build a team friendly environment., • Must have excellent organizational, analytical and communication skills and ability to achieve cost effective solutions. Requirements: • 5+ years mechanic experience with truck, light or heavy equipment maintenance and repair. (Waste industry experience preferred), • Ability to train and motivate staff a must., • Knowledge of air brake, hydraulic and electrical systems., • Trade or Technical School Certificate preferred. High School or Equivalent required., • Proficiency in vehicle and equipment diagnosis and repair. Waste Connections is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to disability or protected veteran status. #ACMaintenance

Who Are We? WASTE CONNECTIONS, Inc. (NYSE: WCN) is not only the best waste services company in North America, it is also an amazing place to realize your potential, make decisions, have your voice heard, and partner with extremely hard working and passionate people! We seek servant leaders, mentors, top performers, and fun people. At Waste Connections, we value each individual’s unique background, experience, and passion to make us a great place to work. Why you need to join us! • CULTURE: It’s a Great place to work! We work in an environment where empowered, self-directed all-stars know what they do is important., • INTEGRITY: Our definition is “saying what you will do and then doing it!” We keep our promises to our customers and our employees., • RESPECT: We show respect for our customers and fellow employees. Respect for ourselves grows through all the hard work and great service we provide to the communities we are privileged to serve. Salary Range: $125,000 - $135,000 plus bonus Position Responsibilities: • Ensures adherence to the corporate safety program., • Fosters collaboration between and among personnel., • Ensure adequate training of mechanics, preventative maintenance mechanics., • Ensure location is in compliance with all regulatory agencies and statutes., • Ensure proper completion of repair orders by all technicians., • Responsible for the control of inventory and maintenance of equipment., • Trains and assists Mechanics on methods for diagnosing and repairing vehicles and equipment., • Schedules or assigns work to Mechanics, PM Mechanics or other Maintenance Shop personnel., • Coordinates and/or transports vehicles to outside service for repairs, as needed., • Tests vehicles to troubleshoot problems and/or tests repairs to ensure proper and safe completion., • Makes emergency road calls to repair trucks., • Communicates regularly with the Division Maintenance Manager., • Assists in monthly financial projections and annual budget., • Responsible for maintaining department’s costs within budget Knowledge and Skills: • Must have ability to plan, budget, schedule, and supervise multiple projects from concept to completion., • Must have excellent working knowledge of DOT compliance requirements., • Must have ability to motivate staff to meet corp., region, division, and district objectives., • Must have excellent organizational, analytical and communication skills and ability to achieve cost effective solutions. Requirements: • 5+ years mechanic experience with truck, light or heavy equipment maintenance and repair. (Waste industry experience desired), • Ability to train and motivate staff a must., • Knowledge of air brake, hydraulic and electrical systems., • Trade or Technical School Certificate preferred. High School or Equivalent required., • Holds or ability to certify for CDL within 90 days of start date., • Proficiency in vehicle and equipment diagnosis and repair. Waste Connections is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to disability or protected veteran status. #ACMaintenance

Atlantic Coast Recycling is looking for a safety conscious Lead Industrial Mechanic to join the team at our recycling facility in Passaic, NJ. Shift: 9:30pm-6:00am Rate: $27-$32/hr depending on experience Typical job duties include: * Performs inspections, diagnosis, and repair of electrical, air, and hydraulic systems on MVR equipment such as conveyors, paper and cardboard screen, ballistic screen, optical screen, balers, and others. * Will power wash heavy equipment during routine preventative maintenance. * Complete required paperwork utilizing equipment maintenance software program. * Reviews and completes repairs identified on Daily Inspection Reports. * Conducts safety checks on vehicles and equipment. * Performs services calls for emergency breakdowns that may take place in the MRF. * Other duties as assigned Job Requirements – * Ability to lift 50lbs repeatedly throughout the day. * Ability to work outside in all weather conditions. * Previous experience on Industrial Machinery Apply today and Connect with Your Future! We offer excellent benefits including: medical, dental, vision, flexible spending account, long term disability, life insurance, 401K retirement. Waste Connections is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to disability or protected veteran status. #ACMaintenance

Chef de Partie Job Reference Number: 38047 Employment Type: Full-Time Segment: Dining & Events Brand: Abigail-Kirsch Location: Tarrytown, New York (US-NY) We are looking to add an experienced, motivated Chef de Partie to our Abigail Kirsch team at the Tappan Hill Mansion in Tarrytown, NY. As a Chef de Partie, you will have the opportunity to handle and prepare food while training and supervising a team of exceptional foodservice professionals. • Prepare, cook, and present menu items according to Abigail Kirsch’s quality standards., • Follow detailed recipes, instructions, and event-specific guidelines to ensure consistency and accuracy., • Demonstrate strong knife skills for precise cuts and efficient preparation., • Work collaboratively with chefs, cooks, and front-of-house teams to ensure smooth event execution., • Maintain a clean, organized, and safe work environment in compliance with food safety standards., • Effectively manage time and prioritize tasks to meet deadlines., • Communicate clearly and effectively with team members and leadership., • Adapt to changing event needs and provide support as required., • Proven experience as a cook in NY catering, banquet, or event environments is a must., • Strong knife skills and proficiency in food preparation techniques., • Experience cooking in a proofer, • Ability to read and follow detailed instructions and recipes accurately., • Excellent communication skills to collaborate with team members and adapt to event dynamics., • Strong organizational skills with the ability to multitask and manage time effectively., • Punctuality and reliability are essential., • Positive attitude and ability to work well under pressure., • Flexible on call schedule, including evenings, weekends, and holidays as required, • Knife Skills, • Kitchen Safety, • Safe Food Handling, • Kitchen Tools, • Medical (FT Employees), • Dental, • Vision, • Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity, • Discount Program, • Commuter Benefits (Parking and Transit), • EAP, • 401k, • Sick Time, • Holiday Pay (9 paid holidays), • Tuition Reimbursement (FT Employees), • Paid Time Off #LI-DM1 #indeedelior About Abigail Kirsch: Started in the 1970s as a family-owned catering company, Abigail Kirsch has grown into one of New York’s premier caterers. Our steady growth has allowed us to bring our hospitality, service, and delicious food to Connecticut, Westchester, and New York City. About Elior North America: Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth. At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you’ve gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments. Disclaimer: This job description can be revised by management as needed.

Purpose of Position: This class of positions encompasses responsible clinical and administrative work of varying degrees of difficulty and responsibility involving day-to-day tasks of an operating segment of the Radiology department in the delivery of radiological services. Operates x-ray equipment, develops images, and prepares radiological areas, equipment, supplies and contrast materials. All personnel perform related work. Performs complex activities of a higher-technical level in the delivery of radiographic services. May be responsible for the supervision of assigned radiographic and ancillary personnel. Examples of Typical Tasks: At a higher level, performs the duties of Assignment Level I: 1. Prepares radiological area, equipment, contrast materials and supplies, as needed for patients., 2. Prepares patient for x-ray, explains procedures, transfers patient to table, positions patient and assists patient at end of procedures., 3. Follows prescribed techniques to administer general and specific x-rays. Adjusts equipment, determines proper voltage, current and desired exposure time, arranges immobilization and support devices to obtain position of patient, adjusts lead shield, and selects proper imaging techniques., 4. Develops images in accordance with photographic techniques., 5. Observes patient and machine during procedure and reports unusual occurrences and records patient’s condition., 6. Maintains supplies, equipment and required records., 7. Transports and uses mobile x-ray equipment in patient care area as required., 8. Follows all proper radiation, patient, and employee safety protocols; adheres to all appropriate radiation prevention, containment, and control measures., 9. Effectively uses electronic medical records (EMR) to document patient encounters and access pertinent patient data and imaging results. In addition to performing duties of Assignment Level I at a higher level, also performs the following: 1. Performs procedures on patients whose conditions require specialized expertise., 2. Assists Radiologists, other physicians and allied health care professionals in performing diagnostic or treatment procedures., 3. Performs diagnostic testing on equipment and general maintenance., 4. Monitors patient and equipment condition during procedure and reports changes to appropriate health care professional., 5. Assists and guides radiographers in the performance of a wide variety of x-ray procedures., 6. Trains and assists radiographers in a wide variety of x-ray procedures., 7. Plans, schedules and coordinates the day-to-day activities of the area to ensure continuous flow of work., 8. Supervises radiographers and ancillary personnel assigned to the area., 9. Maintains inventory of supplies and equipment to ensure operational viability of the area. Assignment Level II 1. Valid license and current registration to practice Diagnostic Radiography as a Radiologic Technologist issued by the NYSDOH. All Radiologic Technologists in Assignment Levels II and III shall receive a differential of $7,500 per annum to be cross-trained on different modalities of radiologic imaging and to be cross-assigned (once trained) to different imaging settings depending on patient volume and staffing needs within a facility.