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Job Description Founded in 1974, Community Access continues to uphold and operate as a pioneer of supportive housing and social services in NYC for people with mental health concerns. We proudly lead advocacy efforts that rally our community to promote human rights, social justice, and economic opportunities for all. We are built upon the simple truth that people are experts in their own lives. Our programs are spread across 25 locations and include over 1200 units of supportive housing in three boroughs, the Howie the Harp Advocacy Center, Peer-driven Crisis Respite Center, Assertive Community Treatment (ACT) and the Intensive Mobile Team (IMT). The Facility Maintenance department, a subsection of the property management department, acts as the managing operations staff t for (1) buildings that Community Access (CA) owns or controls; (2) buildings for which CA has contracted to provide property management services; and (3) individual apartments in other buildings that are part of CA’s “scattered site” supportive housing programs. The Facilities Maintenance Department is responsible for the overall physical operation, maintenance, safety, cleanliness, and regulatory compliance of all assigned properties. The department ensures that buildings are maintained in a safe, clean, functional, and code-compliant condition while supporting resident satisfaction, asset preservation, and organizational performance goals. OVERVIEW The Building Superintendent serves as the on-site facilities leader and is responsible for the day-to-day operation, maintenance, cleanliness, safety, regulatory compliance, and physical condition of assigned properties. The Superintendent ensures all building systems operate effectively, maintenance requests are completed within established KPI targets, common areas are maintained to organizational standards, and residents receive high-quality maintenance services. The Superintendent directly oversees maintenance personnel and contracted porter services and is accountable for ensuring building cleanliness, garbage management, work order completion, vacancy turnover performance, contractor performance, and compliance with all applicable regulations. Core Principles The job responsibilities of all staff extend to understanding and incorporating certain principles into their work and into their relationships with their colleagues. These principles are: • Accountability, • Inclusion, • Direct Communication, • Racial Equity, • Quality Work: Mission Alignment & Documentation Key Performance Indicators: All key performance indicators below are expected to be met fully. • Maintenance Work Orders:, • Life-threatening/emergency: 24 hours, • High priority: 5 days, • Medium priority: 14 days, • Low priority: 30 days, • Preventative: 30 days, • Apartment Turnovers:, • Studio: 7-12 days, • 1-bedroom: 8-13 days, • 2-bedroom: 9-14 days, • 3-bedroom: 10-15 days, • Additional services (deep clean, flooring, cabinetry):, • +14 days for 1 service, • +28 days for 2 services, • +42 days for 3 services, • Facilities/Property Management Joint KPIs: Vacancies: 5% or less • Semi-annual apartment inspections: 95% or greater Essential Job Functions: Maintenance & Repairs • Perform routine and preventative maintenance tasks including plumbing, electrical, HVAC, carpentry, painting, appliance repairs, and general building repairs., • Respond promptly to maintenance requests, emergency conditions and after hours building repairs and issues., • Conduct regular inspections of apartments, common areas, building systems, mechanical spaces, roofs, grounds, and exterior conditions to identify maintenance and safety concerns., • Identify, troubleshoot, and resolve maintenance issues while minimizing disruption to residents and building operations., • Coordinate and oversee repairs performed by maintenance staff, contractors, and vendors to ensure workmanship and timely completion. Work Order Management: • Review, prioritize, assign, monitor, and complete incoming maintenance requests based on established priority levels (life-threatening, urgent, routine) and operational needs., • Utilize Yardi, Maintenance IQ, and any other agency-approved systems to track and manage work orders, inspections, preventative maintenance schedules, vacancy turns, violations, and major capital repairs activities., • Ensure all work orders are accurately documented, including labor, materials, vendor activity, pictures, signatures, completion notes, and status updates., • Maintain accurate and timely data entry for all maintenance related activities and ensure records are complete, current, and audit ready., • Monitor open work orders, ensuring timely completion and follow-up whether provided by a vendor or in house., • Verify work completion and quality prior to closing work orders and ensure all documentation is properly recorded in agency systems., • Generate, review and discuss maintenance reports, aging work orders, and operational performance metrics with management as requested. Building Operations • Oversee the daily operation of, maintenance, and performance of building systems including boilers, HVAC systems, elevators, fire safety systems, security systems, plumbing, electrical and other mechanical systems to ensure compliance with NYC codes., • Maintain inspection logs, maintenance records, equipment documentation, and compliance records as required by agency policy and regulatory requirements., • Conduct routine building condition assessments and proactively identify maintenance, repair, and capital improvement needs., • Coordinate and oversee licensed vendors and contractors performing inspections, repairs, testing, maintenance, and specialty service., • Ensure building systems operate safely, efficiently, and in compliance with applicable regulatory requirements. Cleaning & Sanitation • Oversee contracted porter services and monitor the quality, frequency, and effectiveness of cleaning services provided throughout the property., • Conduct regular inspections of common areas, grounds, refuse areas, laundry rooms, stairwells, hallways, elevators, and other shared spaces to ensure cleanliness standards are maintained., • Ensure garbage, recycling, and bulk waste are managed in accordance with NYC sanitation requirements and agency standards., • Maintain responsibility for overall building cleanliness and sanitation regardless of whether services are performed by contracted porters or maintenance staff., • • Address cleaning deficiencies, document performance concerns, and communicate service issues to management and vendors as necessary., • Ensure essential cleaning, garbage removal, and sanitation functions are maintained during porter absences, staffing shortages, or emergencies., • Coordinate pest control services and monitor building conditions to prevent infestations and sanitation-related issues. Tenant Relations • • Interact professionally, respectfully, and courteously with residents, staff, visitors, contractors, and community partners., • Respond to resident maintenance concerns and provide updates regarding repair status and access requirements., • Report resident concerns, incidents, building issues, or health and safety concerns to Property Management and Supportive Services staff., • Support move-ins, move-outs, apartment inspections, and resident unit walkthroughs., • Assist in maintaining positive resident relations while promoting safe and well-maintained housing environments., • Immediately report concerning and/or unsafe behaviors observed in tenant interactions, ensuring appropriate documentation. Safety & Compliance • Ensure assigned building(s) is in compliance with HPD, DOB, FDNY, HUD, HCR, and other regulatory agencies., • Participate in fire drills, safety inspections, and emergency preparedness activities and planning, safety inspections, and agency training initiatives., • Monitor building conditions for life-safety concerns and promptly address hazardous conditions., • Assist with regulatory inspections, violation corrections, re-inspections, and compliance reporting., • Maintain secure access to building and report unauthorized entry, safety concerns, or security issues to management. Vacancy and Unit Turnover Coordination: • Report unit vacancies and turnover activity to the property management staff., • Schedule, conduct, and submit move-out inspection reports within established KPI timeframes., • Prepare scopes of work for unit turnover activities., • Communicate delays, material shortages, vendor issues, or other factors impacting turnover schedule to management in a timely manner., • Conduct final cleaning and inspections to ensure units are ready for occupancy and meet agency quality standards. Additional Essential Tasks: • Conduct semi-annual apartment inspections and other required property inspections., • Document and report poor housekeeping skills, excessive collecting behavior, or severe damage to the unit beyond normal wear and tear, missing appliances and fire safety equipment, and refusal to provide access for inspections or repairs., • Enter timely and detailed information in Yardi regarding work orders, violation repairs, inspection findings, and/or failed HQS inspections., • Communicate daily with the property management, facilities leadership, the program director and social service staff regarding building issues, tenant concerns, and/or support needs., • Attend Building Superintendent meetings monthly., • Work collaboratively with the Operation Assistant, Director of Operations, Property Management staff, and Procurement staff regarding work order reporting, purchasing, violations, inspections, and vacancy turnover activities., • Assist during emergencies and provide support to other Community Access properties as directed., • Perform other duties as assigned., • Timely completion of mandatory trainings, as required., • Attend and participate in supervision, meetings and training sessions as required. This job description reflects management’s assignment of essential functions; it does not prescribe or restrict the tasks that may be assigned. Job Qualifications • High school diploma or equivalent required., • At least two (2) years of training or three (3) years of works experience in related trade., • At least one (1) year of supervisory experience is preferred., • Willing to support other buildings in case of emergencies., • Willing to work overtime, when approved by Area Superintendent., • Must have experience in one or more of the following fields: carpentry, electrical, plumbing, masonry, painting., • Must have working knowledge of equipment installation and repair, including HVAC systems., • Must be able to operate and maintain appropriate machines such as floor buffer, trash compactor, snow blowers, etc., • Must be fingerprinted and cleared by the New York State Justice Center., • Must be able to regularly lift and carry items which weigh up to 100 lbs., • Must possess and maintain the following Certificates or achieve within 4 months of employment: Supervision of Fire Alarm Systems, S-95; Citywide Fire Guard for Impairment, F-01; Citywide Sprinkler Systems, S-12; and Citywide Standpipe Systems, S-13.

Job DescriptionEmmy Squared Pizza is seeking an experienced and motivated Kitchen Manager to join our growing NYC Team! Part of the Pizza Loves Emily Restaurant Group, Emmy Squared Pizza is an upscale casual full-service restaurant company known for our Detroit-style pizza, award-winning burgers, and exceptional hospitality. With over 20 locations nationwide—including New York City, Philadelphia, Washington D.C., Charlotte, Atlanta, and Nashville—we are proud to bring people together through great food and warm, welcoming service. As Kitchen Manager, you’ll lead our back-of-house team and oversee all kitchen operations to ensure culinary excellence, cost control, and team development. We're looking for someone passionate about great food and leadership who is ready to contribute to our guest experience and overall success. This position offers: • Competitive salary, • Quarterly bonus potential, • Comprehensive health benefits package, • Supportive, team-focused work environment, • Career growth opportunities within a fast-growing restaurant group Key Responsibilities: • Oversee all kitchen operations to ensure quality, consistency, and timeliness of food preparation, • Supervise and support kitchen staff daily, ensuring adherence to company policies and standards, • Manage kitchen labor, food costs, and inventory control to meet financial targets, • Hire, train, and develop kitchen team members, • Maintain a clean, organized, and safe kitchen environment in compliance with health department standards, • Ensure proper use and maintenance of kitchen equipment, • Monitor and manage prep, par levels, and food waste, • Create and adjust staff schedules based on business needs, • Actively seek opportunities for operational improvements Qualifications: • Minimum 1 year of experience as a Kitchen Manager or similar role in a full-service restaurant, • Proven ability to lead and motivate a team in a fast-paced kitchen environment, • In-depth understanding of food safety, sanitation standards, and BOH operations (ServSafe certified preferred), • Proficiency in inventory management, food cost control, and scheduling, • Strong communication, organization, and time-management skills, • Tech-savvy with experience using restaurant systems and back-office tools, • Ability to lift up to 40 lbs., push/pull up to 75 lbs., and stand/walk for extended periods, • Flexible schedule including nights, weekends, and holidays Why Join Emmy Squared Pizza? At Emmy Squared, we are committed to fostering a positive, inclusive, and team-driven environment where your contributions matter. Whether you're leading a shift or coaching your team, you'll be empowered to grow your career and make a meaningful impact—one slice at a time. Emmy Squared / Pizza Loves Emily is an Equal Opportunity Employer and welcomes all qualified applicants regardless of race, gender, age, orientation, veteran status, or disability.

Job DescriptionMAKE YOUR IMPACT Impact Kitchen is here to impact the lifestyle of New York City! Impact Kitchen is a nutrition focused all day restaurant & cafe serving breakfast, brunch, lunch & dinner. We are 100% free of gluten, refined sugars and seed oils. Make an Impact everyday with smoothies, power bowls, coffee, baked goods and endless other nutrient-dense options. Founded in Toronto in 2015, Impact Kitchen is the brainchild of two incredible innovators: personal trainer and nutrition expert Josh Broun, and M·A·C Cosmetics co-founder Frank Toskan. In addition to our restaurant presence, Impact Kitchen fuels many major league sports teams and top athletes through catering and culinary partnerships. Together we can make an Impact Everyday. WHAT MAKES IMPACT KITCHEN UNIQUE? Our Values • We are Passionate & Purposeful We honour our food philosophy and make sustainable decisions while providing world-class hospitality. We ensure you feel the impact of our passion, every day. • We are Impacting the Community From our teammates to our customers and partners, we are a community. We connect, inspire and make an Impact together, every day. • We are Building for the Future We are constantly evolving and building for a better tomorrow. We believe that our habits truly make an Impact, every day. Our Culture Impact Kitchen prides itself on creating an incredible environment for those inside and outside our organization. We think like a professional team and are always training for the championship. Our Stats • 96% – The amount of managerial roles we filled through internal success planning last quarter., • 91% – Our average Employee Experience score., • 87.5% – Our average score across Indeed and Glassdoor. If health and wellness excites you, if providing wholesome food and empowering others to make healthy choices drives you, and if you are looking for opportunities to grow alongside a dynamic team, then working with Impact might be a great fit for you! CULINARY EXPERIENCE MANAGER As a Culinary Experience Manager (CEM) at Impact Kitchen, you are the culinary leader in the restaurant. You set the tone for excellence through high food standards, a hands-on approach, and a deep passion for delivering a consistent and elevated guest experience. You lead your team by example — actively participating in prep, cooking, and expo — and ensure that every dish served meets our standards for quality, execution, and consistency. You are fully accountable for all aspects of kitchen operations, including food quality, team leadership, cost control, and cleanliness. In collaboration with your Guest Experience counterparts, you help deliver a seamless and memorable experience for every guest. The natural progression from this role is to Restaurant General Manager. COMPENSATION Culinary Experience Managers earn a total comp of $75,000 - $82,000 per year. Additional benefits include: Meal stipend Substantial staff discount on Impact Kitchen products Eligibility for health and dental benefits Paid vacation and sick time Flexible scheduling to support a balanced lifestyle TEAM & DEPARTMENT The Culinary Experience Manager leads all aspects of the kitchen and Culinary Experience Team with a focus on delivering great food, minimizing waste, and running a profitable, organized, and safe back-of-house operation. You must be an advocate for our food and lifestyle philosophies, actively participating in and promoting Impact Kitchen’s ethos and values. This role is accountable for food execution, people leadership, cleanliness, equipment maintenance, and food/labour cost management. You are expected to lead from the kitchen, engaging with your team on the line, in prep, and at expo to model professionalism, urgency, and excellence. The CEM reports to the Restaurant General Manager. CORE RESPONSIBILITIES Lead all daily kitchen operations including food production, prep, service, and sanitation Lead by example in all areas of kitchen execution - including prepping, cooking, and expo - to set the standard for quality, speed, and professionalism Ensure all food served consistently meets Impact Kitchen’s quality, presentation, and taste standards Maintain full compliance with federal, state, and municipal health and safety regulations Schedule kitchen personnel in alignment with business forecasts and labour budgets Use Impact Kitchen’s tech platforms to monitor performance and drive efficient kitchen operations Recruit, train, and develop top kitchen talent with clear expectations and structured feedback Lead team development using Impact Academy (LMS), and guide employees through career planning and evaluations Foster a strong, motivated, and inclusive team culture focused on continuous improvement Monitor and control key performance indicators including food cost, labour, and waste Participate in quarterly Restaurant Performance Presentations with senior leadership Collaborate with senior management and the culinary team on recipe development, seasonal updates, and execution of new menu items SKILLS & QUALIFICATIONS Culinary degree or equivalent experience (Red Seal preferred) Minimum 3 years progressive kitchen leadership experience Strong understanding of food and labour cost control in a high-volume kitchen Comprehensive knowledge of food production, sanitation, and kitchen safety regulations Proven leadership, coaching, and organizational skills Ability to maintain and train on consistency, quality, and presentation standards Experience developing and leading teams with a focus on accountability and growth Flexible schedule including availability for weekends and holidays; open to working extended hours as needed Commissary or multi-location experience is considered an asset Ability to lift over 20 lbs and remain on your feet during long shifts INCLUSIVITY AT IMPACT Impact Kitchen feeds a diverse community and is made stronger by a diverse team. We welcome and encourage applications from individuals of all backgrounds and identities. As an Equal Opportunity Employer, our hiring decisions are based solely on business needs, experience, and potential. We do not discriminate based on any protected classification under local or federal laws. Impact Kitchen is also committed to accessible hiring practices. If you require accommodation during the recruitment process, please let us know. Both the applicant and Impact Kitchen share the responsibility to communicate and accommodate reasonably. Powered by JazzHR wpOpx3T4Cj

Job Description Salary: $85,000.00 - $90,000.00 Other Forms of Compensation: Driven by our passion in the pursuit of hospitality and culinary excellence, Morrison Living has built community through dining experiences for over a century. Embedded in our culture, we deliver exceptional service and aim to be the best part of someone’s day. The commitment of our team members to these core principles makes us an industry leader and an employer of choice for hospitality professionals. Everything we do means more when it’s served with care. The exceptional care and culinary artistry of our team members is nurtured by training, developing, and recognizing our greatest asset – our people. This approach makes the Morrison Living difference. Join us and discover how we build community one meal at a time. Job Summary: An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and, the safe handling of food by following safety & sanitation protocols. Leading Culinary Operation: • Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability., • Determines how food should be presented and create decorative food displays., • Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients., • Seeks out sources for fresh food; monitors all produce and meat for freshness., • Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food., • Research customer preferences and develops a menu which incorporates local foods and flavors., • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions., • Demonstrate new cooking techniques and equipment to staff., • Supervises and coordinates activities of cooks and workers engaged in food preparation., • Ensure compliance with federal, state, local and company health, safety, sanitation standards., • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance., • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety., • Monitors the quality of raw and cooked food products to ensure that standards are met., • Follows and enforces food safety and sanitation guidelines., • Maintains purchasing, receiving and food storage standards. Business & Financial Acumen: • Participates in the development and implementation of business strategies for the community which are aligned with the client’s overall mission, vision values and strategies., • Manages department controllable expenses including food cost, supplies, uniforms, and equipment., • Develops and implements guidelines and control procedures for purchasing and receiving areas., • Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs., • Develop, implement, and manage the department's budget; continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives., • Identify major revenue and expense opportunities and possible problems., • Controls food cost, labor, and other expenses; monitors actual versus budgeted expenses., • Oversees the food inventory, purchasing, control, and disbursement of all food supplies., • Schedules staff based upon forecasted volumes. Ensuring Exceptional Customer Service: • Creates 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service., • Professional attitude and appearance while engaging with residents and community staff., • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed., • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention., • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations., • Ensures that employees provide genuine hospitality and teamwork on an ongoing basis., • Uses teamwork to support guests and employees., • Seeks opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department., • Reviews resident satisfaction results and other data to identify areas of improvement., • Responds to and handles guest problems and complaints. Team Building and Management: • Regularly lead team member meetings, • Establishes goals including performance goals, budget goals, team goals, etc., • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns., • Develops and implements strategies and practices which support team member engagement., • Ensures employees are treated fairly and equitably., • Provides team members with the training needed to understand expectations and perform job responsibilities., • Provides team members with the necessary tools to perform their duties and responsibilities., • Communicates performance expectations and provides team members with on-going feedback., • Provides team members with coaching and counseling as needed to achieve performance objectives and reach their fullest potential. Preferred Qualifications: • A.S. or equivalent experience, • Minimum 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training., • Extensive catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences, • Hands-on chefs experience a must., • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities., • ServSafe certified - highly desirable. Associate Benefits: • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Holiday Time Off (varies by site/state)Job Summary Apply to Morrison Living today! Morrison Living is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Living are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyMorrisonLiving.pdf Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Morrison Living maintains a drug-free workplace. Req ID: 1517812 Morrison Living LYN PELLEGRINI [[req_classification]]

Job DescriptionDescription: Executive Chef | Executive Sous Chef | Sous Chef Motek, a part of Happy Corner Hospitality collective, is a Mediterranean concept restaurant. We pride ourselves on delivering exceptional service and culinary experiences to our valued customers. Our commitment to excellence extends to every aspect of our operations. As we expand within the New York market, we are seeking Executive Chef, Executive Sous Chef, Sous Chef and Kitchen Managers to join our growing team and be a part of something great! Position Summary: Culinary Managers at Motek are responsible for overseeing kitchen operations, leading culinary teams, and maintaining the highest standards of food quality, consistency, and safety. This posting covers all BOH management levels, including Executive Chef, Executive Sous Chef, and Sous Chef. Responsibilities (but not limited to): • Lead, train, coach, and motivate BOH staff, • Ensure food quality, consistency, and presentation meet brand standards, • Oversee daily kitchen operations and service execution, • Maintain food safety, sanitation, and health department compliance, • Manage inventory, ordering, food cost, and waste control, • Collaborate with FOH and leadership teams to support overall operations, • Support scheduling, labor management, and operational goals Requirements: • High-volume, full-service restaurant kitchen experience preferred, • Proven leadership and team-building skills, • Strong organizational, time management, and communication skills, • Ability to thrive in a fast-paced, high-pressure environment, • Flexible availability, including nights, weekends, and holidays Benefits: • Competitive salary., • Wages paid weekly., • Growth opportunities., • Commuter benefits., • 401k savings plans., • Medical, dental and vision insurance., • Employee discounts., • Paid time off. Location placement + specific job description will be discussed during the interview process. Requirements:

Job Description Opening Executive Chef | Flagship Peruvian Fast-Casual Concept | New York City An internationally acclaimed Peruvian chef is launching an exciting new fast-casual concept in New York City. This flagship location will establish the culinary standards, systems, training programs, and operating model that will support future expansion. This is a rare opportunity for an entrepreneurial culinary leader to partner directly with the founding team and chef partner to build a high-performing, scalable kitchen operation from the ground up The Opening Head Chef will lead all culinary aspects of the opening, from pre-opening through launch and ongoing operations. This individual will combine exceptional culinary standards with strong operational discipline, team leadership, and a systems-driven approach. Key Responsibilities • Lead all pre-opening culinary operations including kitchen setup, supplier onboarding, recipe implementation, staffing, training, and opening readiness., • Execute a world-class culinary vision while ensuring consistency, efficiency, and excellence in a high-volume fast-casual environment., • Recruit, train, and develop a strong kitchen team while building a culture of accountability, urgency, and collaboration., • Create scalable systems including recipe specifications, prep guides, training materials, ordering procedures, and quality-control standards., • Manage food cost, labor, purchasing, inventory, and kitchen efficiency., • Maintain exceptional food safety, sanitation, and NYC Department of Health standards. Candidate Profile • The ideal candidate is a hands-on culinary leader with strong foundations, exceptional standards, and a proven ability to execute within a fast-paced environment., • Candidates may come from fine dining, chef-driven concepts, premium casual restaurants, high-volume operations, hotels, or established restaurant groups. Peruvian or broader Latin American cuisine experience is highly valued but not required. Qualifications • Experience as a Head Chef, Executive Chef, Chef de Cuisine, Senior Sous Chef, or Opening Chef within a respected culinary operation., • Proven success opening restaurants and building kitchen teams., • Strong understanding of food cost, labor management, purchasing, inventory, and operational systems., • Experience creating SOPs, recipe specifications, training programs, and scalable kitchen processes., • Strong knowledge of NYC food safety and sanitation standards., • Spanish language skills are a plus. Why This Opportunity This is a unique chance to build the flagship of a globally recognized culinary brand. The systems, culture, and standards established in this opening will shape future locations and create a clear pathway toward broader culinary leadership as the company grows.

Job DescriptionMAKE YOUR IMPACT Impact Kitchen is here to impact the lifestyle of New York City! Impact Kitchen is a nutrition focused all day restaurant & cafe serving breakfast, brunch, lunch & dinner. We are 100% free of gluten, refined sugars and seed oils. Make an Impact everyday with smoothies, power bowls, coffee, baked goods and endless other nutrient-dense options. Founded in Toronto in 2015, Impact Kitchen is the brainchild of two incredible innovators: personal trainer and nutrition expert Josh Broun, and M·A·C Cosmetics co-founder Frank Toskan. In addition to our restaurant presence, Impact Kitchen fuels many major league sports teams and top athletes through catering and culinary partnerships. Together we can make an Impact Everyday. WHAT MAKES IMPACT KITCHEN UNIQUE? Our Values • We are Passionate & Purposeful We honour our food philosophy and make sustainable decisions while providing world-class hospitality. We ensure you feel the impact of our passion, every day. • We are Impacting the Community From our teammates to our customers and partners, we are a community. We connect, inspire and make an Impact together, every day. • We are Building for the Future We are constantly evolving and building for a better tomorrow. We believe that our habits truly make an Impact, every day. Our Culture Impact Kitchen prides itself on creating an incredible environment for those inside and outside our organization. We think like a professional team and are always training for the championship. If health and wellness excites you, if providing wholesome food and empowering others to make healthy choices drives you, and if you are looking for opportunities to grow alongside a dynamic team, then working with Impact might be a great fit for you! We call our Kitchen Managers Culinary Experience Managers as they lead an incredible culinary experience from the inside out. CULINARY EXPERIENCE MANAGER As a Culinary Experience Manager (CEM) at Impact Kitchen, you are the culinary leader in the restaurant. You set the tone for excellence through high food standards, a hands-on approach, and a deep passion for delivering a consistent and elevated guest experience. You lead your team by example — actively participating in prep, cooking, and expo — and ensure that every dish served meets our standards for quality, execution, and consistency. You are fully accountable for all aspects of kitchen operations, including food quality, team leadership, cost control, and cleanliness. In collaboration with your Guest Experience counterparts, you help deliver a seamless and memorable experience for every guest. The natural progression from this role is to Restaurant General Manager. COMPENSATION Culinary Experience Managers earn a total comp of $90,000 - $110,000 per year. Additional benefits include: Meal stipend Substantial staff discount on Impact Kitchen products Eligibility for health and dental benefits Paid vacation and sick time Flexible scheduling to support a balanced lifestyle TEAM & DEPARTMENT The Culinary Experience Manager leads all aspects of the kitchen and Culinary Experience Team with a focus on delivering great food, minimizing waste, and running a profitable, organized, and safe back-of-house operation. You must be an advocate for our food and lifestyle philosophies, actively participating in and promoting Impact Kitchen’s ethos and values. This role is accountable for food execution, people leadership, cleanliness, equipment maintenance, and food/labour cost management. You are expected to lead from the kitchen, engaging with your team on the line, in prep, and at expo to model professionalism, urgency, and excellence. The CEM reports to the Restaurant General Manager. CORE RESPONSIBILITIES Lead all daily kitchen operations including food production, prep, service, and sanitation Lead by example in all areas of kitchen execution - including prepping, cooking, and expo - to set the standard for quality, speed, and professionalism Ensure all food served consistently meets Impact Kitchen’s quality, presentation, and taste standards Maintain full compliance with federal, state, and municipal health and safety regulations Schedule kitchen personnel in alignment with business forecasts and labour budgets Use Impact Kitchen’s tech platforms to monitor performance and drive efficient kitchen operations Recruit, train, and develop top kitchen talent with clear expectations and structured feedback Lead team development using Impact Academy (LMS), and guide employees through career planning and evaluations Foster a strong, motivated, and inclusive team culture focused on continuous improvement Monitor and control key performance indicators including food cost, labour, and waste Participate in quarterly Restaurant Performance Presentations with senior leadership Collaborate with senior management and the culinary team on recipe development, seasonal updates, and execution of new menu items SKILLS & QUALIFICATIONS Culinary degree or equivalent experience (Red Seal preferred) 3–5+ years of kitchen management experience in a high-volume corporate foodservice environment. Strong understanding of food and labour cost control in a high-volume kitchen Comprehensive knowledge of food production, sanitation, and kitchen safety regulations Proven leadership, coaching, and organizational skills Ability to maintain and train on consistency, quality, and presentation standards Experience developing and leading teams with a focus on accountability and growth Flexible schedule including availability for weekends and holidays; open to working extended hours as needed Commissary or multi-location experience is considered an asset Ability to lift over 20 lbs and remain on your feet during long shifts • NY FOOD HANDLERS CERTIFICATE IS REQUIREDINCLUSIVITY AT IMPACT Impact Kitchen feeds a diverse community and is made stronger by a diverse team. We welcome and encourage applications from individuals of all backgrounds and identities. As an Equal Opportunity Employer, our hiring decisions are based solely on business needs, experience, and potential. We do not discriminate based on any protected classification under local or federal laws. Impact Kitchen is also committed to accessible hiring practices. If you require accommodation during the recruitment process, please let us know. Both the applicant and Impact Kitchen share the responsibility to communicate and accommodate reasonably. Powered by JazzHR LeSgPNhZc3

Job Description Salary: $80,000/Yr. - $90,000/ Yr. Other Forms of Compensation: Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to Work, This is R/A ! Job SummaryAs an Executive Sous Chef at Datadog, you will play a key role in supporting successful culinary operations with a strong emphasis on commissary and catering services. This is an excellent opportunity for a hands-on culinary leader who thrives in a fast‑paced, high‑quality corporate dining environment. This position offers a Monday–Friday schedule, primarily daytime hours, with occasional evening catered events. Enjoy holidays and weekends off, comprehensive benefits, and meaningful career growth opportunities with a leading food service organization supporting a premier tech company.Key Responsibilities: • Support and execute daily culinary operations, including menu planning, food preparation, cooking, and service, • Deliver exceptional guest and client experiences through high-quality food and presentation, • Lead, train, and manage a culinary team to ensure consistency, efficiency, and engagement, • Partner with culinary and marketing teams to roll out new culinary programs and concepts, • Assist with cost controls, including inventory management, ordering, and waste reduction, • Ensure compliance with food safety, sanitation, and health regulations, • Perform additional duties as assigned to support overall operational successQualifications:, • Minimum of 3 years of culinary experience, including supervisory or leadership responsibilities, • Background in fine dining, restaurants, hotels, corporate dining, or higher education food service, • Strong knowledge of food trends, production techniques, sanitation standards, food safety, cost controls, and presentation, • Demonstrated leadership, coaching, and team development skills, • ServSafe or Department of Health Certification preferred, • Proficiency with MS Office, including Excel, and comfort using technology in daily operations Apply to Restaurant Associates today! Restaurant Associates is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Associates at Restaurant Associates are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Applications are accepted on an ongoing basis. Restaurant Associates maintains a drug-free workplace. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyRA.pdf Req ID: 1522521 Restaurant Associates NANCY M TEIXEIRA [[req_classification]]

Job Description Salary: $85000 - $95000 / year What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary We are seeking a highly skilled and experienced Sous Chef to join our culinary team. The ideal candidate will play a vital role in supporting kitchen operations, supervising staff, and ensuring the delivery of exceptional dining experiences. This position requires strong leadership, culinary expertise, and a passion for food quality and safety. The Sous Chef will assist in menu planning, food preparation, inventory management, and maintaining high standards of cleanliness and food safety across all service areas. Key Responsibilities: • Assist the Executive Chef in overseeing daily kitchen operations, including food production and service management., • Supervise and manage kitchen staff, including training, scheduling, and performance evaluations., • Prepare and cook high-quality dishes consistent with restaurant standards, including fine dining and catering menus., • Oversee inventory control, ordering supplies, and managing food costs to optimize efficiency., • Ensure compliance with all health and safety regulations related to food handling, sanitation, and kitchen safety., • Lead shift management activities to ensure smooth service flow during all operational hours., • Collaborate with the dietary department for special dietary needs and menu customization., • Maintain cleanliness of the kitchen environment, including equipment maintenance and organization., • Assist in menu planning, recipe development, and presentation standards to enhance customer satisfaction., • Support catering events and banquet services as needed, ensuring timely delivery of quality food. Preferred Qualifications: • Proven experience in fine dining environments with strong culinary skills., • Supervising experience in a restaurant or hospitality setting with team management capabilities., • Extensive knowledge of food production, preparation techniques, and food safety standards., • Experience in banquet service, catering, or large-scale food service management preferred., • Strong leadership qualities with the ability to motivate and develop staff members., • Excellent organizational skills including inventory management and control., • Ability to manage multiple priorities during shift management efficiently., • Knowledge of menu planning, food handling regulations, and kitchen operations within the hospitality industry., • Experience with dietary accommodations and working within dietary departments is a plus., • Familiarity with restaurant management systems and inventory software is advantageous. This role offers an exciting opportunity for a dedicated culinary professional to contribute to a dynamic team committed to excellence in hospitality and food service management. Apply to Flik today! Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Flik Hospitality are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyFlikHospitality.pdf Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Req ID: 1543996 Flik Hospitality Group JEANNE M LANE [[req_classification]]

Job DescriptionDescription: Motek, a part of the Happy Corner Hospitality collective, is a Mediterranean concept restaurant. We pride ourselves on delivering exceptional service and culinary experiences to our valued customers. Our commitment to excellence extends to every aspect of our operations. Position Summary: As the Executive Sous Chef, you will play a key leadership role within the culinary team, working closely with the Executive Chef to oversee and support all kitchen operations. In this role, you will help ensure consistency, quality, and efficiency during service while guiding and developing the back-of-house team. The Executive Sous Chef must demonstrate strong culinary expertise, leadership, and organizational skills, while fostering effective collaboration between the kitchen and front-of-house teams to deliver an outstanding guest experience. Responsibilities (but not limited to): • Support the Executive Chef in managing daily kitchen operations while ensuring that all culinary standards, recipes, and restaurant procedures are consistently followed., • Lead and supervise Sous Chefs and line cooks to maintain a smooth, organized, and efficient service., • Maintain strict quality control standards to ensure proper food preparation, presentation, freshness, and consistency across all menu items., • Manage inventory, product ordering, and cost controls to help meet food and labor budget goals., • Assist the Executive Chef with administrative responsibilities including staff scheduling, payroll submission, and invoice review., • Ensure all stations are properly set up and prepared prior to each service period., • Enforce food safety, sanitation, and hygiene standards in full compliance with health department regulations., • Act as a key communication link between the culinary team and front-of-house leadership to support seamless service., • Train, mentor, and coach kitchen staff to promote professional growth, team development, and high performance. Benefits: • Competitive salary, • Wages paid weekly, • Growth opportunities, • 401k savings plans, • Medical, dental and vision insurance, • Employee discountsRequirements:, • 3–5+ years of culinary leadership experience in a high-volume or upscale restaurant., • Previous experience as a Sous Chef required, Executive Sous Chef experience preferred., • Culinary degree or equivalent professional culinary training preferred., • Demonstrated knowledge of food safety, sanitation, and regulatory compliance, with the ability to consistently enforce standards., • Experience with inventory management, ordering, and food cost control., • Ability to manage labor planning, scheduling, and productivity while maintaining operational efficiency and service standards., • Strong organizational skills with the ability to multitask and prioritize in a fast-paced environment., • High attention to detail across food quality, systems, and operational execution., • Effective communicator with a collaborative, team-oriented leadership style., • Bilingual proficiency is a plus., • Flexibility to work evenings, weekends, and holidays as needed. If you’re passionate about hospitality and committed to creating exceptional guest experiences, we'd love to hear from you!

Job Description Position Title: EXECUTIVE CHEF I Salary: $115-$120K/ Year Other Forms of Compensation: Benefits Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to Work, This is R/A ! Job Summary We are seeking an accomplished Executive Chef with a strong background in fine dining and luxury hospitality to oversee all culinary operations at premier account in NYC. This individual will lead the kitchen while ensuring the highest standards of food quality, presentation, safety, and sanitation. The ideal candidate is experienced in a variety of global cuisines—including Contemporary American, French, Italian, Mediterranean, Asian, and Latin-inspired cuisine—and possesses exceptional leadership, communication, and organizational skills. They should have expertise in menu engineering, inventory management, purchasing, receiving, and cost control, with a proven ability to develop and manage high-performing culinary teams. Flexibility to work evening events for special functions. Key Responsibilities: • Plans regular and modified menus according to established guidelines, • Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality, • Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards, • Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned, • Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed, • Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products, • Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits, • Follows facility, department, and Company safety policies and procedures to include occurrence reporting, • Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: • A.S. or equivalent experience, • At least 5+ years of progressive culinary management experience in a high-volume, high-end setting such as in fine dining restaurants; country clubs, boutique hotels, • Flexibility to work evening events for special functions, • Must be able to manage a culinary team, • Extensive catering experience preferred, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences, • Hands-on chef experience is a must, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities, • ServSafe certified - highly desirable Apply to Restaurant Associates today! Restaurant Associates is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Associates at Restaurant Associates are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Applications are accepted on an ongoing basis. Restaurant Associates maintains a drug-free workplace. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyRA.pdf Req ID: 1545540 Restaurant Associates NANCY M TEIXEIRA [[req_classification]]

Job Description About us: From innovative menus and striking design to impeccable service and critical attention to detail, at Great Performances, we weave our mission into all we do. Serving New York City for over four decades Great Performances has evolved from a waitress staffing agency to the leading catering, events, and hospitality companies in the greater New York area. We provide food services in an array of celebrated New York City cultural institutions including Jazz at Lincoln Center, Brooklyn Museum, Brooklyn Academy of Music, Wave Hill, and The Apollo Theater. We are known for full-service catering and events, corporate workplace dining and amenity programs, and large-scale event and festival production. Great Performances is the nation’s first caterer to own and operate an organic farm, Katchkie Farm located in Kinderhook, NY. Progressive from the start, we consistently set the pace for industry best practices. We are seeking highly motivated and talented individuals to join our team and to support our vision, mission, and values through everything they do. If you share our passion and want to make a meaningful impact, we invite you to apply. Our Vision: Building Community to Better Our World Our Mission: Unleash Joy through Genuine Hospitality Our Core Values: Craftsmanship: developing new menus, designs, and moments to deliver engaging experiences to our clients and guests. People: creating fair access, opportunity, and advancement for everyone. Our employees are our greatest asset. Sustainability: upholding and elevating standards for sustainable behaviors that support our planet. Collaboration: aligning with our clients’, colleagues’, and community’s visions to execute a successful experience. Doing Good through Food: engaging in action around food access, health and wellness, education, and philanthropy. We are seeking a skilled and experienced Kitchen Manager to lead culinary operations at Great Performances. The ideal candidate is a strong, hands-on leader with proven experience in both cooking and food preparation who can seamlessly step into all areas of the kitchen when needed. This individual thrives in a fast-paced environment, builds and develops high-performing teams, and maintains the highest standards of food quality, safety, and presentation. The Kitchen Manager will work closely with the General Manager to ensure seamless collaboration between the kitchen and service teams while upholding the values and standards of Great Performances. Responsibilities Culinary Operations & Food Quality • Ensure prompt preparation, freshness, and high-quality execution of all dishes served., • Maintain consistency in taste, presentation, and portioning standards., • Develop new recipes and assist with menu planning., • Oversee plating and presentation to meet company standards., • Develop seasonal menus in accordance to the clients request., • Keep track and maintain waste, inventory and temperature logs on a daily basis.Food Safety & Compliance, • Maintain strict adherence to food safety, sanitation, and NYC Department of Health (DOH) regulations., • Implement and enforce hygiene and safety policies., • Monitor kitchen equipment for cleanliness, maintenance, and efficiency. Team Leadership & Development, • Recruit, hire, train, and mentor kitchen staff, including cooks, food preparation workers, and dishwashers., • Establish and monitor performance standards to ensure consistency and productivity., • Foster a positive, team-oriented work environment. Operations & Staffing, • Coordinate kitchen staff schedules, tasks, and daily operations., • Monitor staffing levels to meet service demands while maintaining financial goals., • Support multiple kitchen functions and step in as needed during service., • Performs additional duties as required based on the needs of the operation.Inventory, Purchasing & Administration, • Manage inventory levels and ensure proper stock rotation., • Purchase food and supplies from company-approved vendors., • Perform administrative tasks including ordering supplies and submitting purchase orders. Collaboration & Guest Experience, • Partner with the General Manager to ensure strong communication between kitchen and front-of-house teams., • Obtain feedback on food and service quality and address guest or client concerns when needed., • Support overall guest satisfaction through consistent execution and responsiveness. Qualifications • 5–7+ years of experience in a professional kitchen, café, or food service environment, with at least 2-4 years in a leadership role (Sous Chef, Kitchen Manager, or equivalent)., • Proven experience in both cooking and food preparation required., • Ability to step in and support multiple kitchen functions as needed., • Strong knowledge of basic culinary techniques., • Excellent knife skills required., • NYC Department of Health Food Protection Certificate a plus., • Strong knowledge of NYC DOH guidelines and safe food handling practices required., • Ability to lift a minimum of 50 pounds and stand for extended periods (at least 8 hours)., • Ability to work efficiently in a fast-paced, team-oriented environment., • Strong time management, organizational, and leadership skills. Location: New York, NY Schedule: Full Time, On-Site Base salary: $80,000 Benefits: PTO, 401K, Medical, Dental, and Vision insurance, Transit, Safe & Sick Time, and FSA (Flexible Spending Account) Must be able to provide valid documentation that you are legally eligible to work in the United States. Great Performances is an equal opportunity employer. At Great Performances, we employ qualified individuals based solely on ability, training, and experience. Great Performances does not discriminate against any employee or applicant for employment or promotion based on race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.

Job DescriptionPeruvian Fast-Casual Flagship — New York City Opening: July 2026 Start date: Immediate / flexible for the right person Salary: Competitive, dependent on experience Progression: Clear pathway toward Group Executive Chef as we scale About the opportunity: One of the world’s leading Peruvian chefs is bringing a new fast-casual Peruvian restaurant concept to New York City. This is the first site, but it is not intended to be the only site. We are building the flagship: the kitchen, the food standards, the training systems, the supplier base, and the operating playbook that future locations will follow. We are looking for an exceptional Opening Head Chef to help turn a world-class culinary vision into a disciplined, high-volume, scalable restaurant operation. This is not a role for someone who wants to inherit a finished kitchen. It is a role for someone who wants to build one. The role You will lead the culinary opening of our first New York location from the ground up. You will work closely with the founding team and our chef partner to execute the menu vision, build the brigade, set up suppliers, create kitchen systems, establish food and labour controls, and ensure the restaurant opens to an exceptional standard. The right person will combine three things: Real culinary talent: You have strong taste, technique, and food instincts. You understand quality, flavour, seasoning, consistency, and presentation. This does not have to come from fine dining, although that would be a strong proof point, but there must be clear evidence that you are a serious cook. Opening and operational experience: You know what it takes to open a restaurant properly. You are comfortable with equipment, layout, hiring, onboarding, supplier setup, prep systems, health department readiness, and the pressure of the first weeks of trading. Systems and scale mindset: You do not just solve problems in the moment. You build processes that other people can follow. You can turn recipes, prep, training, service flow, ordering, and quality control into a repeatable operating playbook. What you will achieve in your first 12 months • Open the flagship successfully: Lead the kitchen opening for our first New York site, ensuring the team, equipment, prep systems, suppliers, recipes, and service standards are ready before launch., • Execute a world-class culinary vision: Work with our chef partner and founding team to deliver the menu with consistency, discipline, and pride. You will be trusted to protect the quality of the food while making it work in a fast-casual, high-volume environment., • Build the kitchen team from scratch: Recruit, train, motivate, and lead a full brigade. Create a strong kitchen culture built on standards, urgency, respect, cleanliness, and consistency., • Create the operating playbook: Write and implement the systems that will allow this restaurant to scale: recipe specs, prep sheets, station guides, opening and closing checklists, training materials, ordering guides, service flows, and quality-control processes., • Own food cost and kitchen efficiency: Manage food cost, waste, purchasing, stock control, prep levels, portioning, and labour deployment from day one. We need someone who understands both food and numbers., • Build the supplier base: Help source and manage suppliers for core ingredients, including Peruvian and Latin American products where relevant. Ensure quality, consistency, pricing, and backup options are in place before opening., • Maintain audit-ready standards: Own kitchen cleanliness, food safety, NYC Department of Health compliance, allergen management, HACCP processes, and daily discipline around standards., • Build for future growth Treat site one as the prototype for future restaurants. The systems you create should not just work for one kitchen; they should help us open the next one faster, better, and more consistentlyWho you are:, • You are a serious chef with strong culinary foundations and high standards. You may come from fine dining, premium casual, high-volume restaurants, chef-led concepts, fast-casual brands, hotels, or restaurant groups — but wherever you come from, you have evidence of excellence., • You are hands-on, calm, organised, and commercially aware. You can lead from the line, but you can also write a prep sheet, train a sous chef, challenge a supplier, manage food cost, and explain a labour plan., • You are low-ego and collaborative. You are excited to work with a world-class chef’s vision and help translate it into a successful restaurant operation. You do not need the menu to be “yours” in order to take pride in it., • You are ambitious. You want to be part of building something from the beginning, and you are excited by the possibility of growing into a broader group culinary leadership role as the business scales.What we are looking for: Strong candidates will likely have: ● Proven experience as a Head Chef, Executive Chef, Chef de Cuisine, Senior Sous Chef, Opening Chef, or Culinary Operations Lead ● Clear evidence of strong culinary ability and high food standards ● Experience opening at least one restaurant or major new food operation ● Experience hiring, training, and leading kitchen teams ● Strong understanding of food cost, labour, purchasing, inventory, and waste control ● Ability to create and maintain recipe specs, prep systems, station guides, and training processes ● Comfort working in a high-volume, fast-paced environment ● Strong knowledge of NYC health, safety, and sanitation standards ● Spanish language skills would be helpful but are not essential ● Peruvian or broader Latin American cuisine experience would be a major advantage, but is not required if the culinary and operational calibre is high You may not be right for this role if: ● You are mainly looking for a settled kitchen with existing systems ● You are strongest creatively but weaker on organisation, training, or cost control ● You prefer talking about food more than building repeatable processes ● You need full creative ownership of the menu ● You have been involved in openings but have not personally led the operational detail ● You are not excited by documentation, structure, and scale ● You are not comfortable with the pace and pressure of a first-site launch Why join us: This is a rare opportunity to help build the first New York site of an ambitious Peruvian restaurant concept backed by serious culinary talent and growth ambitions. You will have the chance to put your fingerprints on the DNA of the business: the food standards, the kitchen culture, the supplier network, the training systems, and the operating model. For the right person, this is not just a Head Chef role. It is the opportunity to become a founding culinary leader in a restaurant group with significant growth potential.

Job DescriptionDescription: Job Title: Quick Service Kitchen Manager Reports To: Head Chef Department: Back of House - Culinary Employment Type: Salaried, Exempt Salary Range: $75,000 - $80,000 per year About José Andrés Group José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide. Position Summary Quick Service Kitchen Manager will lead and manage all restaurant operations following the leadership of the Head Chef to offer a world-class culinary experience, ensure concept vision and JAG standards are executed consistently. Demonstrate that employees are the highest priority, maintain a positive work environment and develop the next generation of restaurant leaders. Take ownership of the restaurant; ensure the restaurant operates efficiently and profitably. Position reports to the Head Chef. Key Responsibilities Culinary Leadership Work with the Head Chef to create innovative and authentic menus. Educate self and communicate to team on regional history, culture and cuisine. Educate self and communicate to team on industry trends, innovative techniques and environmentally friendly product/procedures. Develop, coach and consistently execute culinary standards. Ensure consistent menu execution by using tools such as line checks, menu change SOP’s and recipes. Constantly work to improve standards and guest satisfaction. Impact service by being on the line during peak times, press events, and festival periods. Performance and Talent Development Educate and coach team to exceed expectations. Develop a team of leaders that are prepared and qualified to move upward in the organization. Clearly define expectations and hold individuals accountable. Provide both positive and constructive feedback to team in a timely manner and documented when appropriate. Delegate appropriately and fairly to develop and motivate team. Actively recruit and hire top tier talent. Treat potential employees with same sense of hospitality and respect as employees and guests. Execute training program consistently for both hourly and management employees. Ambassador of JAG Culture Seek out opportunities to communicate José Andrés Group’s vision to team, guests, students, vendors and community in a clear and positive manner. Lead by example. Demonstrate ownership, accountability, and initiative in daily tasks by anticipating business needs and proactively addressing issues. Readily adjust to circumstances and manage change effectively by finding ways to accommodate team and guests by always ‘making it happen’, without sacrificing quality. Create a positive work environment by demonstrating no tolerance for negative behaviors. Welcome new ideas and seek feedback from team by asking questions. Exemplify professionalism and hospitality in all interactions and especially in difficult situations. Manage Daily Operations Understand, practice and teach policies and procedures. Ensure concept vision and communicate policy to team and managers. Communicate any major facility or operational emergencies to leadership immediately. Maintain a daily log to communicate between shifts and prevent issues from reoccurring. Regularly conduct service team (2/day) and chef meetings (1/week.) Provide a safe, clean, organized and sanitary work environment. Teach and enforce Food Sanitation and Safety standards. Ensure all Health Standards, federal and state laws are met. Correct all violations with a sense of urgency. Work with Home Office support (finance, marketing, events) to ensure standards are met. Manage Financial Results Develop and execute a plan to stay within department budgets and maximize profits. Actively manages inventory, waste, and pricing to meet cost targets. Effectively manage cashier, kitchen and janitor labor, scheduling and payroll. Ensure tools such as Compeat are utilized correctly and data is accurate. Reach out to JAG community for support as needed. Requirements: Required Qualifications • The position requires a minimum of 3+ years of sous chef experience and 5+ years of kitchen experience. Culinary degree preferred., • Extensive knowledge of culinary fundamentals (knife skills, butchery, sauces, all kitchen stations) is required., • QSR experience is highly desired., • Extensive knowledge of the food industry, restaurants and competitive markets., • Requires developed communication skills, both verbal and written., • Most tasks are performed independently or in a team environment with the employee acting as a team leader., • Ability to maintain compliance with all local, state and federal laws and regulations., • Ability to supervise, train and motivate multiple levels of employees. Ability to assess/evaluate other employees’ performance in a fair and consistent manner., • Basic knowledge of revenue management. Participation in the development of short- and long-term financial and operational goals of the restaurants., • Some administrative duties as needed. Working Conditions & Physical Requirements • This position will spend 100% of the time standing or walking., • Must be able to stand and exert well-paced mobility for up to 8 hours in length., • Ability to work at a steady pace while multitasking in limited kitchen space., • Frequent exposure to heat, steam, refrigeration, and cleaning chemicals., • Continuous use of knives and kitchen equipment., • Ability to lift 30–50 lbs regularly., • Occasional pushing or pulling of carts/equipment up to 250 lbs., • Requires repetitive motions including grasping, writing, standing, sitting, walking, repetitive motions, bending, hearing ability, and visual acuity., • Slip-resistant footwear required. In Return, We Offer You • Competitive hourly pay with opportunities for cross-training and advancement, • Eligible health & wellness benefits (for qualifying positions), • Employee dining and partner discounts, • Growth in a values-driven, award-winning hospitality group Equal Opportunity EmployerJosé Andrés Group is an Equal Opportunity Employer and participates in the Federal E-Verify Program.

Job Description Position Title: Executive Chef - Corporate Dining (NY) Salary: $110,000 - $125K,000/ Yr. Other Forms of Compensation: Benefits Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to Work, This is R/A ! Job Summary We are seeking a dynamic and visionary Executive Chef to lead the culinary program for a premier, high-volume corporate dining and catering account in NYC. This is an exceptional opportunity to oversee a sophisticated food service operation delivering elevated hospitality and high-end catering experiences Monday through Friday. The Executive Chef will serve as the culinary face of the account, partnering closely with an esteemed client and front-of-house leadership team to curate innovative menus, execute flawless service, and drive an exceptional guest experience. This role offers a unique blend of onsite leadership and commissary kitchen oversight, requiring a passion for culinary excellence, luxury hospitality, operational sophistication, and high-touch client engagement. Key Responsibilities: • Operational excellence, • Builds outstanding relationships with the clients, • Manages cost controls and controls expenditures for the account, • Plans and creates all menus, • Purchases and manages inventory, • Rolls out new culinary programs in conjunction with marketing and culinary team, • Plans menus according to established guidelines, • Follows standardized recipes, portioning, and presentation standards. Completes and utilizes daily production worksheets and waste log sheets., • Tastes completed meals to ensure quality, • Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety, and sanitation based on Company and regulatory standards, • Establishes and maintains cleaning and maintenance schedules for equipment, storage, and work areas. Ensures that kitchen staff follow and complete schedules as assigned, • Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary products are available when needed, • Makes all decisions regarding utilization of leftover food products, staying within the Company guidelines for such products, • Complies with federal, state, and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits, • Follows facility, department, and Company safety policies and procedures, including occurrence reporting, • Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: • At least 5 years of progressive culinary management experience in a high-volume setting, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences, • Hands-on Culinary management experience is a must, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers, including Microsoft Office (Word, Excel, and PowerPoint), Outlook, email, and the Internet, • Must be willing to participate in client satisfaction programs/activities, • ServSafe certification required Apply to Restaurant Associates today! Restaurant Associates is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Associates at Restaurant Associates are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Applications are accepted on an ongoing basis. Restaurant Associates maintains a drug-free workplace. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyRA.pdf Req ID: 1536588 Restaurant Associates NANCY M TEIXEIRA [[req_classification]]

Job DescriptionKitchen Food Service Specialist Monday to Friday 7:00am to 3:30pm Community Psychiatric Institute, a leader in Behavioral Healthcare and Substance Abuse treatment in Essex County for over 50 years has an opening for a full-time Cook - Kitchen Food Service Specialist in our adult Partial Care Program. If you have a passion for food & enjoy working in a helping and supportive community environment this is an excellent opportunity. Work under the direction of our program director to help manage and work with our other kitchen team members to assist with daily breakfast and lunch preparation & food service in a community behavioral health social service program in accordance with the Department of Agriculture's CACFP standards. Responsibilities: • Work directly with other kitchen and administrative staff to coordinate daily, weekly and monthly meal planning under the Department of Agriculture's CACFP guidelines. ., • Daily food prep, cooking and serving of breakfast and lunch for approximately 140 individuals daily ensuring that all meals are nutritious and delicious., • Assist with shopping & pick up of food and related supplies., • Maintain and uphold standards of sanitation and safety for food prep, cleanliness of all areas of kitchen and storage as required by local and State health departments., • Maintain a neat appearance at all times., • Keep kitchen and work areas clean and orderly., • Ability to communicate in a friendly and professional manner with agency staff, patients of the program and other community partners., • Assist with program food pantry sponsored through partnership with the Community Foodbank of NJ., • Must hold current state-required sanitation Safe Food Hander certification/licensure or be willing to attend required course for certification within 30 days of hire through ServSafe., • Maintain all necessary Food Service records including Menus, Meal Counts, Kitchen Logs, and all Food purchase receipts and invoices., • Conduct regular inventory and ensure rotation of all food products utilizing a FIFO system., • Utilize sanitary and safe food handling techniques, including: use of gloves & hairnets, maintaining good personal hygiene, washing & sanitizing all serving & preparation equipment properly and labeling, dating & storing food correctly., • Perform other related duties as needed. Required: • Valid New Jersey Driver's license for at least 5 years with good driving record., • Food Safety & Food Handling knowledge., • Patience and a supportive attitude., • 5 years Kitchen/Cooking/Food service experience., • Knowledge of food services equipment., • Knowledge of Child Nutrition Program (CACFP) and food safety regulations a plus. Excellent Benefits package including: • 10 days annual Paid Vacation, • 6 days annual Paid Sick & personal time, • 7 annual Paid holidays, • Health & Dental Insurance eligibility, • Paid Life insurance, • Opportunity to enroll with AFLAC, • Opportunity for enrollment in CPI's Retirement Plan and Tax Deferred Annuity Plan., • Employee discountsPhone: 973-673-3342 www.cpinj.org Please submit resume

Job Description for interested candidates please reply with "Hi Green" on the application Responsibilities • Prepares food to specifications before and during unit operations., • Properly measures, portions, and prepares all food items. Complies with all portion sizes, quality standards, department rules, policies, and procedures., • Retrieves from storage areas all items necessary for preparation., • Maintains food, utensils and equipment in a clean and orderly manner., • Labels, dates and wraps food product, adhering to ServSafe procedures., • Performs opening, closing and side work duties as instructed and according to proper guidelines., • Follows and upholds all health codes and sanitation regulations., • Follows all safety, security and kitchen procedures., • Communicates with chef for any special instructions/training., • Performs other duties as assigned. -Makes sure all duties & sidework have been completed to standard at the end of their shift. -Performs additional tasks & projects as assigned -Prioritizes cooking & preparation times of each order to ensure timely delivery of guest meals. Qualifications • Prior food preparation experience preferred, but not required., • Ability to read and comprehend prep sheets. -Ability to communicate and perform as part of a team -Ability to memorize and replicate recipe/menu item production procedures. • Ability to use kitchen tools safely (knives and small equipment ware)., • Ability to follow instructions. Physical Requirements • Frequent standing and/or walking for entire length of shift., • Manual dexterity sufficient to chop, mix, blend, whip etc. a variety of foods and liquids., • Ability to move rapidly and coordinate multiple orders., • Ability to lift

Job DescriptionCompany Description Eataly is the world’s largest artisanal Italian food and beverage marketplace! Eataly is not a chain; each Eataly is different, with its own character and own theme – but all with the same aim... for our guests to: • EAT authentic Italian food at our restaurants, cafés and to-go counters, • SHOP a selection of high-quality Italian, local and homemade products, • LEARN through our classes and our team’s product knowledgeJob Description A Quick Service Restaurant (QSR) Sales Associate provides exceptional guest service across Eataly’s various QSR counters – serving gelato, pastries, coffee, paninis and other Italian treats. Reports to the QSR General Manager and the QSR Assistant General Managers. • Provides service across all QSR counters, • Completes food preparation assignments neatly, accurately and in a timely manner, • Sets up stations and replenishes displays neatly including separation of allergens (nuts, wheat, etc.), • Ensures all items are dated and following First in First Out (FIFO) standards, • Prepares necessary collateral, weighs, labels, packages and serves products, • Complies with department policies and quality, health, safety and sanitation standards, • Operates a cash register and ensures accuracy of cash drops and authenticity of bills, • Performs other duties as required or assignedQualifications, • Outstanding communication and guest service skills, • Experience operating a cash register preferred, • Prior food service experience preferred, • High school diploma or equivalent preferred Job Requirements • Availability to work onsite with a flexible schedule often including evenings, weekends and holidays, • Ability to lift up to 50 pounds, • Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending and squatting, • Ability to operate equipment such as manual espresso machine, drink blender, juicer and cash register Compensation: The base pay for this position is $17.00 per hour plus tips. Additional Information Benefits and Perks • Medical, Dental, Vision Insurance, • Paid Time Off, • Paid Parental Leave, • 401K with match or RRSP, • Free family meal daily, • Discounts at Eataly, • Classes on products and Italian cuisine, • Referral bonus program, • and more! Eataly is an equal employment opportunity employer. It is the Company’s policy to not unlawfully discriminate against any applicant or employee on the basis of race, color, sex, sexual orientation, religion, national origin, age, disability or any other characteristic made unlawful to consider by applicable federal, state, or local laws. Eataly also prohibits harassment of applicants and employees based on any of these protected categories. It is also Eataly’s policy to comply with all applicable federal, state and local laws regarding consideration of unemployment status, salary history, credit/bankruptcy history and criminal background/conviction history in making hiring decisions. If contacted for an employment opportunity, please advise Human Resources if you require accommodation.

Job DescriptionCompany Description Eataly is the world’s largest artisanal Italian food and beverage marketplace! Eataly is not a chain; each Eataly is different, with its own character and own theme – but all with the same aim... for our guests to: • EAT authentic Italian food at our restaurants, cafés and to-go counters, • SHOP a selection of high-quality Italian, local and homemade products, • LEARN through our classes and our team’s product knowledgeJob Description A Quick Service Restaurant (QSR) Sales Associate provides exceptional guest service across Eataly’s various QSR counters – serving gelato, pastries, coffee, paninis and other Italian treats. Reports to the QSR General Manager and the QSR Assistant General Managers. • Provides service across all QSR counters, • Completes food preparation assignments neatly, accurately and in a timely manner, • Sets up stations and replenishes displays neatly including separation of allergens (nuts, wheat, etc.), • Ensures all items are dated and following First in First Out (FIFO) standards, • Prepares necessary collateral, weighs, labels, packages and serves products, • Complies with department policies and quality, health, safety and sanitation standards, • Operates a cash register and ensures accuracy of cash drops and authenticity of bills, • Performs other duties as required or assignedQualifications, • Outstanding communication and guest service skills, • Experience operating a cash register preferred, • Prior food service experience preferred, • High school diploma or equivalent preferred Job Requirements • Availability to work onsite with a flexible schedule often including evenings, weekends and holidays, • Ability to lift up to 50 pounds, • Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending and squatting, • Ability to operate equipment such as manual espresso machine, drink blender, juicer and cash register Additional Information Benefits and Perks • Medical, Dental, Vision Insurance, • Paid Time Off, • Paid Parental Leave, • 401K with match or RRSP, • Free family meal daily, • Discounts at Eataly, • Classes on products and Italian cuisine, • Referral bonus program, • and more! Compensation: The base pay for this position is $17.00 per hour plus tips. Start Date: May 25 • End Date: July 28 Eataly is an equal employment opportunity employer. It is the Company’s policy to not unlawfully discriminate against any applicant or employee on the basis of race, color, sex, sexual orientation, religion, national origin, age, disability or any other characteristic made unlawful to consider by applicable federal, state, or local laws. Eataly also prohibits harassment of applicants and employees based on any of these protected categories. It is also Eataly’s policy to comply with all applicable federal, state and local laws regarding consideration of unemployment status, salary history, credit/bankruptcy history and criminal background/conviction history in making hiring decisions. If contacted for an employment opportunity, please advise Human Resources if you require accommodation.

Job Description As a Carlos Bakery Retail Sales Associate, your role is to ensure a positive customer experience by providing courteous, friendly, and efficient customer service to customers and team members. JOB REQUIREMENTS: • A high school diploma or equivalent is required, • Experience in a similar customer-focused work environment is preferred, • Ability to work well in a busy environment, • High energy and engaging personality, • Professional demeanor, • Ability to work on your feet for extended periods of time (8+ hours a day), • Ability to work flexible hours, including weekends and holidays (according to customer demand), • A passion for cake! PERFORMANCE RESPONSIBILITIES: • Arrive to work promptly and in full uniform on your scheduled days to work, • Make sure customers are being taken care of and the store looks great at all times, • Treat each customer with kindness and respect at all times, • Ensure that product being sold is fresh and presentable, • Ensure product quality by checking freshness, rotating products, and removing out-of-date products, • Be an expert in our products and be able to explain them to customers, • Package, weigh, and price all baked goods & merchandise, • Ask every customer if they would like to receive a receipt with their purchase and add their name to our customer database, • Follow our cash handling procedures when using the POS to process customer orders, • Follow and comply with all applicable health and sanitation procedures and adhere to safe work practices, • Ensure that all shelves and displays are properly stocked and front-facing, • Maintain back stock in good order, • Operate and sanitize all Bakery equipment in a safe and proper manner, • Answer telephone calls with excellent phone etiquette and transfer the call according to appropriate department, • Cleaning should be done at the end of your shift and when the storefront is slow, • Maintain open communication with your supervisor and coworkers regarding any issues that may arise, • Perform other duties as assigned by a supervisor

Job Description Location: 1500 Broadway, New York, NY 10036 Company: Carlo’s Bakery Job Type: Full Time About Carlo’s Bakery Carlo’s Bakery, home of the “Cake Boss,” is a world-renowned bakery known for its high-quality, handcrafted desserts and exceptional customer experience. We take pride in our craftsmanship, creativity, and family-oriented culture. Apply today and become part of the Carlo’s Bakery family — where passion, craftsmanship, and teamwork create something truly sweet every day! Position Summary As a Carlos Bakery Retail Associate, your role is to ensure a positive customer experience by providing courteous, friendly, and efficient customer service to customers and team members. Responsibilities Arrive to work promptly and in full uniform on your scheduled days to work Make sure customers are being taken care of and the store always looks great Treat each customer with kindness and respect at all times Ensure that product being sold is fresh and presentable Ensure product quality by checking freshness, rotating products, and removing out-of-date products Be an expert in our products and be able to explain them to customers Package, weigh, and price all baked goods & merchandise Ask every customer if they would like to receive a receipt with their purchase and add their name to our customer database Follow our cash handling procedures when using the POS to process customer orders Follow and comply with all applicable health and sanitation procedures and adhere to safe work practices Ensure that all shelves and displays are properly stocked and front-facing Maintain back stock in good order Operate and sanitize all Bakery equipment in a safe and proper manner Answer telephone calls with excellent phone etiquette and transfer the call according to appropriate department Cleaning should be done at the end of your shift and when the storefront is slow Maintain open communication with your supervisor and coworkers regarding any issues that may arise Perform other duties as assigned by a supervisor Carlo’s Way “Hi, Welcome to Carlo’s Bakery.” “How may I help you?” “Sir” “Ma’am” “Miss” “Please” “Thank you!” “Please visit us again!” Qualifications High school diploma or equivalent is required Experience in a similar customer focused work environment is preferred Ability to work well in a busy environment High energy and engaging personality Professional demeanor Ability to work on your feet for extended periods of time (8+ hours a day) Ability to work flexible hours, including weekends and holidays (according to customer demand) (NY locations only) Food Protection Manager Certificate holder or willing to obtain certification within 30 days of employment (NJ locations only) Serve Safe Food Handler Certificate holder or willing to obtain certification within 30 days of employment A passion for cake! Why Join Carlo’s Bakery? Opportunity to grow with an internationally recognized brand. Friendly and collaborative work environment. Hands-on experience in the baking industry. Employee discounts on our famous baked goods.

Job Description Universal Assistant Manager Company Overview: At NetCost Market, we strive to meet the highest standards. Fresh produce, value for money, and a uniquely positive shopping experience are the foundations on which we operate, bringing the complete shopping experience to the community. Job Duties and Responsibilities: The Universal Assistant Manager supports the Store Manager in motivating and inspiring the team to achieve store productivity goals. They assist in analyzing week-to-date, period-to date, and year-to-date sales, and develop action plans to drive top-line sales. Under general supervision, they manage both perishable and nonperishable departments, ensuring effective inventory management, attractive and profitable merchandise presentation, and high-quality customer service. They ensure a safe working environment and protect company assets according to required procedures . • Fully understands all policies, procedures, standards, specifications, guidelines, and training programs. • Supports store and fulfillment center operations to meet sales goals., • Builds strong employee and customer relations and promotes a positive store culture., • Maintains effective communication with the management team and store employees., • Manages perishable and nonperishable departments, including hiring, training, and developing department employees, • Supervises store employees' performance, provides ongoing performance management, training, and conducts timely formal performance appraisals for direct reports., • Provides leadership and motivation within the store, promoting our guiding principles, core values, vision, and strategy., • Controls store expenses through proper ordering and care for supplies and equipment., • Ensures store appearance, quality, variety, workplace safety, food safety, and sanitation are consistently maintained., • Utilizes company tools such as financial reports, average cost inventory systems, scheduling, productivity, ordering, and business information systems., • Observes and corrects unsafe conditions that could cause associate or customer accidents., • Records and reports employee and customer accidents according to policies and procedures., • Ensures all customers feel welcome and receive responsive, friendly, and courteous service at all times., • Achieves company objectives in sales, service, quality, facility appearance, sanitation, and cleanliness through employee training and creating a positive, productive work environment., • Controls cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with store policies., • Steps into various positions as required to maintain excellent customer service and efficient store operations., • Prepares all required paperwork, including forms, reports, and schedules in an organized and timely manner., • Ensures all equipment is kept clean, safe, and in excellent working condition through personal inspection and preventative maintenance programs., • Verifies that products are received in correct unit count and condition, and deliveries are performed in accordance with receiving policies and procedures., • Creates and monitors employee schedules based on anticipated business activity, ensuring all positions are staffed as needed and labor cost objectives are met., • Administers prompt, fair, and consistent corrective action for any violations of company policies, rules, and procedures., • Complies with all federal, state, county, and municipal regulations pertaining to health, safety, and labor requirements for the store, employees, and customers. • Conducts store marketing, advertising, and promotional activities and campaigns., • Evaluates employee performance, arranges staff training, and develops programs to advance skills., • Ensures all employees understand and work towards KPIs and upsell targets. Required Qualifications: • High school diploma or equivalent degree., • At least 2+ years of management experience., • Must be 18 years or older., • Must be able to lift 25-50 pounds., • Fluency in English., • Fluency in any Eastern European language and/or Spanish., • Ability to interpret, understand, follow instructions, and solve problems, • Able to work well with others as a team member., • Possess math skills and the ability to operate a cash register or POS system., • Able to work in a standing position for long periods (up to 10 hours)., • Able to work 50 to 60 hours per week., • Must have strong interpersonal and communication skills, and the ability to stay calm and polite under pressure., • Knowledge of food and beverage service, involving at least three years of front-of-the-house operations and/or assistant management experience., • Valid forklift certificate or willingness to obtain this certificate within 3 months of employment., • ServSafe certificate or willingness to obtain this certificate within 3 months of employment., • A passion for serving people

Job Description Job Title: Production Associate Reporting To: General Manager Location: New York, NY (Upper East Side Kitchen) Company: JustFoodForDogs LLC Job Type: Part-time, Exempt About JustFoodForDogs: At JustFoodForDogs, we’re dedicated to transforming the lives of dogs through high-quality, nutritious food. Our mission is to provide pets with the best possible diet, crafted from fresh, whole ingredients. We're passionate about transparency, quality, and making a difference in the lives of pets and their owners. Job Overview: We are seeking a dedicated and detail-oriented Production Associate to join our team at JustFoodForDogs, a leading pet food company committed to producing high-quality, nutritious meals for pets. The Production Associate will be responsible for preparing and cooking pet food recipes, maintaining cleanliness, and adhering to strict health and safety standards. This is an ideal position for someone passionate about animal health and food production. Key Responsibilities: • Ingredient Preparation: Weigh, measure, and prepare raw ingredients according to specific recipes for various pet food products., • Cooking, Mixing, & Packing: Operate kitchen equipment to cook, mix, and package pet food batches, ensuring consistency and quality in each product., • Recipe Adherence: Follow precise recipes and production guidelines to create nutritionally balanced meals for pets., • Food Safety Compliance: Adhere to all food safety and hygiene regulations, including proper handling of raw materials and cooked products., • Equipment Maintenance: Clean and maintain kitchen equipment and workspaces to ensure a safe, organized, and efficient production environment., • Batch Documentation: Accurately record batch information and ingredient usage for quality control and traceability purposes., • Stock Management: Assist in receiving, storing, and organizing ingredients and supplies, ensuring inventory is rotated properly., • Health & Safety: Follow strict sanitation guidelines, wearing proper personal protective equipment (PPE) and adhering to all company and legal safety protocols. Qualifications: • Experience: Previous experience in food preparation, commercial kitchens, or food production is preferred, but not required., • Physical Ability: Ability to stand for long periods, lift up to 50 lbs, and perform physically demanding tasks in a fast-paced environment., • Attention to Detail: Strong focus on accuracy, cleanliness, and quality in following recipes and food production standards., • Communication: Basic communication skills to work effectively with kitchen staff and management., • Teamwork: A positive attitude and ability to collaborate effectively with the kitchen and production teams., • Time Management: Punctuality and reliability in meeting assigned shift schedules., • Health & Hygiene Standards: Knowledge or willingness to learn about food safety standards related to pet food production., • Shift Flexibility: Willingness to work early mornings, nights, weekends, or overtime as needed based on production demands., • Dependability: Demonstrates strong commitment to attendance and punctuality by consistently arriving on time, maintaining reliability, being flexible with scheduling, and communicating proactively about any conflicts or emergencies. Disclaimer: Please note that this position involves working with both raw and cooked ingredients such as poultry, fish, peanuts, and other allergens. If you have food-related allergies or require reasonable accommodations, please contact our Human Resources department. Tenets of the Pack (Company Values) Live Our Mission – We believe this is more than a job. It’s a cause. Be a Team Player – We put company goals and success first. Maintain a Positive Attitude – We bring energy, enthusiasm, and drive to everything we do. Deliver Results – We play to win. JUSTFOODFORDOGS is an Equal Opportunity Employer. JUSTFOODFORDOGS does not discriminate due to race, color, creed, religion, sex, sexual orientation, gender and/or gender identity or expression, marital or parental status, national origin, ethnicity, citizenship status, veteran or military status, age, disability, unemployment status or any other legally protected basis, and to the extent permitted by law. Qualified candidates of diverse ethnic and racial backgrounds are encouraged to apply for vacant positions at all levels.

Job Description About us: From innovative menus and striking design to impeccable service and critical attention to detail, at Great Performances, we weave our mission into all we do. Serving New York City for over four decades, Great Performances has evolved from a waitress staffing agency to the leading catering, events, and hospitality companies in the greater New York area. We provide food services in an array of celebrated New York City cultural institutions, including Jazz at Lincoln Center, Brooklyn Museum, Brooklyn Academy of Music, Wave Hill, and The Apollo Theater. We are known for full-service catering and events, corporate workplace dining and amenity programs, and large-scale event and festival production. Great Performances is the nation’s first caterer to own and operate an organic farm, Katchkie Farm, located in Kinderhook, NY. Progressive from the start, we consistently set the pace for industry best practices. We are seeking highly motivated and talented individuals to join our team and to support our vision, mission, and values through everything they do. If you share our passion and want to make a meaningful impact, we invite you to apply. Our Vision: Building Community to Better Our World Our Mission: Unleash Joy through Genuine Hospitality Our Core Values: Craftsmanship: developing new menus, designs, and moments to deliver engaging experiences to our clients and guests. People: creating fair access, opportunity, and advancement for everyone. Our employees are our greatest asset. Sustainability: upholding and elevating standards for sustainable behaviors that support our planet. Collaboration: aligning with our clients’, colleagues’, and community’s visions to execute a successful experience. Doing Good Through Food: engaging in action around food access, health and wellness, education, and philanthropy. We are seeking an enthusiastic and customer-focused Barista to join our team. The Barista is responsible for delivering exceptional hospitality while preparing and serving high-quality coffee, tea, and specialty beverages. This role plays a key part in creating a welcoming café experience by providing outstanding customer service, maintaining a clean and organized workspace, and ensuring consistent beverage quality. The ideal candidate has a passion for food, beverage, and hospitality and thrives in a fast-paced, guest-focused environment. Responsibilities Beverage Preparation & Quality • Prepare and serve high-quality coffee, espresso, tea, and specialty beverages according to company standards., • Ensure consistency, quality, and presentation of all beverages served., • Maintain a strong knowledge of menu offerings and provide recommendations to guests.Guest Service & Hospitality, • Deliver exceptional customer service with a guest-first mindset., • Create a warm, welcoming, and professional environment for guests., • Anticipate guest needs and promptly address questions, concerns, and requests., • Accurately describe menu items and assist guests with selections.Café Operations, • Operate POS systems and process cash, credit card, and digital transactions accurately., • Support daily café operations to ensure efficient service and workflow., • Collaborate with team members and management to achieve operational goals., • Demonstrate the ability to skillfully and safely use a commercial espresso machine and steam wand to independently execute a standard drink menu, including cortados, cappuccinos, and lattes, without supervision.Cleanliness & Food Safety, • Maintain cleanliness and organization of the café, service areas, equipment, and dining spaces throughout each shift., • Follow all food safety, sanitation, and NYC Department of Health regulations., • Ensure workstations and guest-facing areas are clean, stocked, and presentation-ready at all times.Inventory & Restocking, • Restock food, beverage, and café supplies as directed by management., • Assist with inventory counts, product rotation, and waste reduction efforts., • Communicate inventory shortages or operational needs to management.Opening & Closing Procedures, • Perform opening duties, including equipment setup, stocking, and preparing the café for service., • Retrieve, verify, and set up cash drawers from the safe to begin the workday., • Complete closing duties, including cleaning, breakdown, restocking, and securing work areas., • Ensure all opening and closing checklists are completed accurately and thoroughly.Qualifications, • 1–2 years of hospitality experience in a customer-facing role., • Minimum of 1 year of barista experience., • Passion for coffee, food, beverage, and hospitality., • Strong verbal communication skills, with the ability to confidently describe menu items and engage with guests., • Demonstrated commitment to providing outstanding customer service., • Professional demeanor, polished appearance, and a warm, welcoming personality., • Experience with restaurant POS systems; cash and credit card handling experience preferred., • Strong organizational skills, with attention to detail and the ability to multitask in a fast-paced environment., • Dependable, punctual, and reliable., • Positive attitude with a collaborative, team-oriented approach., • Ability to anticipate guest needs and proactively provide solutions., • Commitment to maintaining beverage quality, presentation standards, and operational excellence., • Ability to keep the café clean, organized, and fully stocked throughout the shift., • Food Handler's Certificate preferred., • Ability to stand and walk for extended periods of time., • Ability to lift, carry, push, and pull up to 50 pounds., • Ability to bend, stoop, reach, and perform repetitive motions throughout the shift., • Ability to work in a fast-paced environment while maintaining attention to detail and service standards. Location: New York, NY Base salary: $23.00/hour Benefits: Accrued Sick Time Schedule: Part-time You must be able to provide valid documentation that you are legally eligible to work in the United States. Great Performances is an equal-opportunity employer. At Great Performances, we employ qualified individuals based solely on ability, training, and experience. Great Performances does not discriminate against any employee or applicant for employment or promotion based on race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.

Job Description Salary: $75000- $85000 / year What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary The Commissary Kitchen Sous Chef is responsible for overseeing daily food production, maintaining quality standards, managing staff, and ensuring efficient operations in a high-volume centralized production environment. Food Production & Quality Control • Supervise daily food preparation and production schedules., • Ensure recipes, portion sizes, and presentation standards are followed consistently., • Monitor food quality, taste, texture, and appearance., • Conduct line checks and product inspections throughout production., • Assist with menu development, recipe testing, and product standardization. Team Leadership • Supervise cooks, prep cooks, and production staff., • Train employees on recipes, equipment operation, sanitation, and safety procedures., • Schedule staff and manage labor costs., • Delegate production tasks and monitor workflow efficiency., • Coach and mentor team members to improve performance. Inventory & Purchasing • Monitor inventory levels and production needs., • Assist with ordering food, supplies, and packaging materials., • Ensure proper product rotation using FIFO methods., • Minimize waste through accurate forecasting and inventory management., • Conduct regular inventory counts and reconcile discrepancies. Food Safety & Compliance • Ensure compliance with HACCP, local health department regulations, and company standards., • Maintain sanitation and cleanliness throughout the facility., • Monitor food temperatures, storage practices, and production logs., • Ensure proper labeling, dating, and packaging of products., • Lead corrective actions when food safety concerns arise. Operational Management • Assist the Executive Chef or Commissary Chef with daily operations., • Coordinate production schedules to meet delivery deadlines., • Monitor equipment functionality and report maintenance needs., • Help manage budgets, labor utilization, and food costs., • Participate in production planning for catering, retail, and multi-unit operations. Administrative Duties • Complete production reports and labor tracking., • Maintain recipe and production documentation., • Participate in employee evaluations and disciplinary actions., • Assist with hiring and onboarding new employees., • Communicate production updates and operational issues to management. Key Qualifications • 3-5+ years of culinary leadership experience., • Experience in high-volume production or commissary operations preferred., • Strong knowledge of food safety and HACCP principles., • Excellent organizational and time-management skills., • Ability to lead teams in a fast-paced environment., • Proficiency with inventory management and production scheduling systems. Apply to Flik today! Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Flik Hospitality are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyFlikHospitality.pdf Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Req ID: 1542029 Flik Hospitality Group JEANNE M LANE [[req_classification]]

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable BAKERS/ PASTRY CHEFS This is a HANDS-ON & demanding position!! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: • Control Inventory, • Assist in Assembling Orders, • Project Management, • Communication, • Uphold Wolfoods Standards of Service & Quality, • Maintain Health Department Sanitation Standards, • Manage Staff, • Client Relations, • Follow the comprehensive Woolfoods Camp Food Training Program, • Attend related in-service training and staff meetings, • Use weights and measures to properly execute recipes, • Prep and bake all bakery items for the menu and special events, • Follow standardized recipes, • Ensure production has accurate timing, quantity, quality, and plating, • Supervise bakery personnel, • Actively engaged in planning, scheduling, directing, and training, • Understand the importance in cross utilization, • Understand the importance of utilizing excess production/leftovers, • Estimate baking needs, establish par levels, order adequate supplies, and maintain inventory, • Ensure bakery area and equipment are maintained to health standards, • Teach and enforce safety regulations, • Specialized Decorating, • Assist in developing and tasting recipes, • Assists in planning bakery products menu, • May act as kitchen supervisor in the absence of other Wolfoods staff, • Safe Special Diet and Allergen food preparation Qualification & Experience: • 2+ years High Volume Commercial Kitchen Experience, • Minimum three professional references required with application submission, • Proficient in relevant skills relating to specific role, • Quality Driven, • Ability to self-motivate, • Able to both lead a team & take direction, • Minimum 6-day 70-hr work week, • Ability to work under pressure in environments that are above/below average temperatures, • Must live on-site in a rural setting with the possibility of shared living spaces, • Must be able to stand for long periods of time, • Must be able to lift and carry a minimum of 50 pounds, • Must be able to bend, stretch and reach for extended periods of time, • Must posses a ServSafe Allergens Certification before the start of camp (Company Sponsored), • Must be able to bake from scratch Ideal candidates are: • Looking for seasonal, summer opportunities., • Enjoy the challenge of a high-volume production kitchen and dining facility, • Embrace a teaching and learning culture, • Get excited about being a part of a team and community, • Are available to relocate for the summer season in a rustic living environment Employment Package Includes: • Competitive Salary, • Bonus System, • Room, • Board, • Transportation Expense Assistance, • Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Job DescriptionBronxWorks helps individuals and families improve their economic and social well-being. From toddlers to seniors, we feed, shelter, teach, and support our neighbors to build a stronger community. In all aspects of our work, we strive for the highest ethical and performance standards and are guided by the belief that people are to be treated with dignity and respect regardless of their present situation or past experiences. Across our 60+ locations, we provide programs in a variety of service areas, including workforce development, children, youth, families, seniors and homeless prevention. QUALIFICATIONS • Bachelor’s Degree in Nutrition required, • Master’s Degree in Nutrition a plus, • Registered Dietitian Nutritionist (RD/RDN) required, • ServSafe or Food Protection Certificate required, • Knowledge of evidence-based nutrition education curriculum such as SNAP-Ed MyPlate.gov and Cooking Matters, a plus, • Knowledge of federally funded food programs such as Child Adult Care Food Program a plus, • Knowledge of NYC Nutrition standards and Department of Homeless Services Nutrition Standards a plus, • Knowledge of Nutrition Analysis software for recipe development and analysis, and cycle menu development highly desired, • Experience developing and implementing professional development trainings, highly desired, • Dynamic personality and excellent oral and written communication skills, time management and organizational skills are necessary, • Ability to manage and prioritize multiple tasks, • Ability to adapt to changing priorities, • Proficiency in Microsoft Office suite and other standard business technology is required., • Places value on cultural awareness in a multi-ethnic community, • Knowledge of local and regional food systems and healthy food equity PROGRAM SPECIFIC RESPONSIBILITIES • Review program menus for variety, cultural appropriation, and compliance with Child Adult Care Food Program, Department of the Aging, Department of Homeless Services, and NYC Food Standards, • Menu creation and review, • Ensure program documentation compliance with Child Adult Care Food Program and Department of Homeless Services including site visits, attendance records, income eligibility forms, and food safety standards, • Complete nutrition assessments of program menus using nutrition software, • Conduct nutritional analysis of menus, • Conduct nutritional education for individuals and groups, • Provide nutrition educators with oversight and support of nutrition education workshop facilitation and make any improvement recommendations if necessary, • Facilitate nutrition, cooking, and health workshops using evidence informed curriculum for both remote and in person delivery, • Complete program outreach and create program outreach materials, • Performs audits of program meal sites for dietary sanitation procedures, with routine sanitation inspections being completed to monitor compliance of state and federal regulations, • Facilitate staff development trainings with program meal site staff to ensure adherence to Child Adult Care Food Program and Department of Homeless Services guidelines, • Conducts periodic research and meet with food vendors for new healthy options, • Support program evaluation efforts, track progress, maintain detailed documentation of program activities, and enter data into database, • Complete and submit weekly and monthly reports, • Complete data entry in multiple systems, • Perform other duties as needed also SKILLS/ABILITIES • Good communication, interpersonal and organizational skills, • Good writing skills, • Experience working in multi-cultural settings with diverse populations, • Ability to use a computer for prolonged periods, • Ability to occasionally lift and/or move up to 10 pounds, • Ability to stand, walk, or sit for long periods of time, • Ability to bend and retrieve objects and/or documents, • Ability to travel in the boroughs of New York City and its adjacent counties via public transportation, • Ability to travel for a minimum of 1 mile within a reasonable amount of time and in all types of weather, including inclement weather, if required to conduct home visits and/or field work BronxWorks seeks to build an inclusive organization grounded in respect for differences. BronxWorks is committed to equal employment opportunity and providing reasonable accommodations to qualified candidates and employees pursuant to applicable law. This commitment applies to all terms, conditions, and privileges of employment, including but not limited to recruitment, hiring, compensation, training and employee development, placement, promotion, demotion, upgrading, downgrading, transfer, layoff and termination. We value and encourage diversity and solicit applications from all qualified applicants without regard to race, color, gender, sex, age, religion, creed, national origin, ancestry, citizenship, marital status, sexual orientation, physical or mental disability, medical condition, military and veteran status, gender identity or expression, genetic information, status as a victim of domestic violence, or any other characteristic protected by federal, state, or local law. If you require reasonable accommodation as part of the application process, please contact hrbenefits@bronxworks.org.

Job Description Overview Are you looking for a career you can feel good about? We hire only those that strive to do their best. By joining our family, you'll receive the honor and recognition that comes with working for the industry's global leader in evidenced based rehabilitation. Who We Are: GEO provides complementary, turnkey solutions for numerous government partners worldwide across a spectrum of diversified correctional and community reentry services. From the development of state-of-the-art facilities and the provision of management services and evidence-based rehabilitation to the post-release reintegration and supervision of individuals in the community, GEO offers fully diversified, cost-effective services that deliver enhanced quality and improved outcomes. Why Work for GEO: • We believe that work is more than a place you go to every day. It is about being inspired and motivated to achieve extraordinary things., • Employee benefits play an important role in making The GEO Group a great place to work. At GEO, we believe in the three pillars of employee wellbeing: physical, emotional, and financial. With comprehensive benefits and competitive wages, we trust that you will find all the resources you need here to be successful. Responsibilities Summary: The Food Service Manager manages and governs all dietary services for the facility operation, including operational planning and management of kitchen, service line and dining area staff. Manages food service budget in compliance with facility, corporate and client agency directives. Primary Duties and Responsibilities: • The Food Service Manager manages the daily operation of the facility food service operations. A wide degree of creativity and latitude is expected., • The Food Service Manager reviews menus and supervises the handling, preparation, and storage of food, maintenance of equipment, records and sanitation., • Develops and maintains food services policies and procedures in accordance with professional standards and the guidelines established for the facility by the company., • The Food Service Manager manages the work of other employees by assigning and inspecting the work performed. Supervision includes selection, hiring, evaluating job performance, employee training/development, promoting and any disciplinary action, including termination., • Directs work, provides training and performs inspections of work performed by detainee food service staff., • The Food Service Manager monitors and maintains company quality assurance and controls in the food production areas., • Manages food service budget including all food and equipment inventory. Produces various reports on operational efficiencies, staff usage, as requested., • The Food Service Manager performs other duties as assigned. Qualifications Minimum Requirements: • High school diploma or equivalent. Five (5) years of management experience in a food service environment., • Experience in institutional cooking in a correctional setting preferred., • Requires extensive knowledge of the practices and materials used in food service procedures. Must have successful work history of coordinating the demands of a food service operation, displaying a thorough knowledge of administrative techniques and personnel policies and procedures., • Demonstrated personnel interactions, communication skills, and problem-solving techniques., • Ability to work with computers and the necessary software typically used by the department. GEO Reentry Services LLC.

Job Description A rare opportunity to join the City Winery team as we reimagine the future of live music and hospitality. City Winery to deliver the highest end combined culinary and cultural experience to our customers who are passionate in sharing wine, music, and culinary arts. We are a unique facility, combining a fully functioning winery with intimate concerts, food & wine classes, private events in a variety of configurations, and fine dining. We have created a compelling mix for our sophisticated clientele of foodies, and active cultural patrons—bringing the wine country experience to the middle of a large city. Position Summary The Sous Chef is responsible for supporting the overall management and oversight of culinary daily operations to ultimately ensure the highest standards are met for all food prepared in the kitchen and served at the City Winery property. This role is accountable for adhering to City Winery’s food culture and style, standards and expectations of food quality, freshness, and presentation, and maintaining compliance with all associated regulatory guidelines. This individual will be a creative thought leader with a passion for the culinary world and the ability to successfully execute culinary strategies. This role must lead by example in successfully creating and fostering an environment of mutual trust and respect. This role leads the kitchen in all areas including but not limited to providing direction to the day to day kitchen coordination and operation, culinary creation and development, budgeting and financials, associate management and supervision, purchasing and inventory, and successfully partnering with all internal divisions to achieve Company goals. Why us? ● Competitive pay ● We are a rapidly expanding national entertainment and hospitality company, offering tremendous opportunities for driven and ambitious individuals. ● Medical, Dental, Vision Insurance ● nDORFins program designed to promote a healthy and active lifestyle! ● 401K (and yes we match!) ● Flexible Savings Accounts,HSA and Dependent Care, Basic Life and AD&D Insurance ● Amazing discounts, 50% OFF all dining/retail wine ● Free Family Meal ● Tickets to available shows And more! Overview of Responsibilities General • Alongside the executive chef, oversee all kitchen production areas of the kitchen. Works hands-on to schedule, coordinate, and supervise all activities of multiple shifts. Manage all kitchen staff, delegate responsibilities, set deadlines, and maintain accountability, • Teach and adhere to City Winery philosophy, culture, and commitment to quality food and service, • Continually monitor production procedures to ensure quality, consistency, efficiency, productivity, and professionalism are at the highest level, • Supervise kitchen management to ensure all daily and weekly standard operating procedures are followed, including but not limited to following recipes/methods, quality measures and specs, product utilization, deadlines, daily/weekly/holiday planning, purchasing communication and inventory planning, • Lead by example and enforce all Company policies, procedures, guidelines, and practices, • Direct and oversee proper training of kitchen staff in the proper storage, preparation, cooking, garnishing, and presentation of food., • Establish goals, anticipate and resolve problems concerning all facets of the kitchen, • Execute, follow up, and ensure sustained future for all culinary related projects, tasks, initiatives, • Develop production methodologies to increase efficiency, productivity, quality and/or consistency in the kitchen, • Ensure that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas, in compliance with established standards. Inspect supplies, equipment, or work areas to ensure all kitchen equipment is cleaned and operated safely and properly i.e. refrigerators, ovens, freezers, stoves, etc., • Report to work at scheduled time, neatly groomed and in the correct uniform, • Attend and participate in all scheduled meetings and training, • Partner with and work collaboratively with internal Company divisions to achieve overall company and business goals, • Support and work alongside internal teams to plan and execute culinary elements of all specialty events, • Perform and complete all projects/tasks/ objectives as requested by upper management and Company leadership Culinary Management • Oversee and monitor quality/ quantity/ consistency of all products, food handling, preparation, and cooking practices., • Ensure that all products and ingredients being used and produced are consistent with City Winery standards of quality, • Develop standard recipes and techniques for food preparation and presentation which help to assure consistent high quality and to minimize food costs; exercise portion control for all items served and assist in establishing menu selling prices., • Determine how food should be presented and oversee the creation of decorative food displays., • Ensure adherence to all associated health regulations, • Foster a positive Company Culture, build morale and create an on-going positive work environment while maintaining a professional work force, • Participate in interviewing, selection, training, supervision, coaching and counseling of all kitchen employees, • Responsible for recommending disciplinary action as needed, including termination, when necessary, in partnership with HR and in accordance with Company policies and standards, • Active involvement of employee performance evaluation process and provide ongoing feedback to management, • Train, develop, and motivate all supervisors and culinary staff to meet and exceed established food preparation and production standards on a consistent basis, • Participate in the development and implementation of kitchen training, • Conduct routine kitchen staff meetings when running shifts, • Actively demonstrate and train kitchen staff in safe operating procedures of all equipment, utensils, and machinery, • Operate kitchen in alignment with goals for food cost, labor cost, payroll, and all kitchen related, • Ensure invoices are handled and disseminated properly through necessary channels, • Supervise, train, and maintain kitchen supervisors to understand and monitor food cost, labor cost, payroll, and kitchen related expenses Administration • Monitor, maintain, and approve production and associate scheduling of all shifts, • Monitor and ensure proper completion of administrative duties by Shift Supervisors including logging, labeling, associate related forms including PTO requests, PAFs, CAFs, and other related admin tasks Minimum Qualifications • Minimum 3 years’ experience in an overall kitchen leadership role in high volume environment and/or equivalent relevant experience, • AOS Culinary School Graduate and/or related training is a plus, • Functional working knowledge of all Health Department, OSHA, and all other related regulations, • Ability to successfully multi-task, delegate, and manage several projects/tasks at once in a high pressure, fast paced environment, • Must have demonstrated decision making and trouble-shooting skills with superior level of attention to detail, • Ability to meet budgets including labor, food and applicable direct operating costs, • Ability to effectively train, develop staff and build team morale, • Ability to work collaboratively and professionally across company levels in achieving overall company and business goals, • Excellent interpersonal skills including verbal and written communication skills, • Excellent time management and organization skills, • Must be fluently literate including ability to read, write and communicate using English language, conduct business related mathematics and analyze data as required., • Must have proficient computer and technological skills, • Must have Serve Safe food handler’s certificate, • Ability to commute and travel to various locations to participate in meetings, training, and any corporate/sponsor events as necessary, • Ability to perform physical requirements of position including standing and walking around for extended periods of time, bending, pushing, pulling, lifting and carrying loads of up to 50 lbs., • Able and willing to work a flexible schedule including nights, weekends and holidays About Us Wine, food, and live entertainment collide at City Winery to create a dynamic and incredibly unique workplace. Since 2008, City Winery has been turning heads across the nation with amazing live performances, delectable cuisine, and award winning, locally produced wines. But there's more to us than that we're a haven for community and creativity, a place where the philosophy of hospitality is more than just a buzzword, but a way of life. City Winery, founded by music industry veteran & visionary Michael Dorf, has established itself as a one-of-a-kind brand providing unforgettable experiences for guests. From world class music venues to sustainably produced wines with ratings of 90+ points, City Winery offers a range of topnotch events & experiences. We are an equal opportunity employer and value diversity at City Winery. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status. Additionally, City Winery participates in the E-Verify Program in certain locations, as required by law. We use eVerify to confirm U.S. Employment eligibility.

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

Job DescriptionCompany Description Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ Be a part of the historic castle on the park, The Plaza, A Fairmont Managed hotel, a timeless landmark capturing memories since 1907. Located in the heart of midtown, The Plaza now features 282 luxury hotel rooms and suites, the elegant Champagne Bar as well as the legendary Palm Court, New York City’s premier destination for afternoon tea. The Plaza offers the Five Diamond standard of excellence and sophistication while offering an authentically local and unrivalled experience for our guest. Job Description At Fairmont Hotels & Resorts, exceptional service and flavors are the hallmarks of every dining experience. We invite you to develop your leadership strengths as a Senior Food & Beverage Manager of The Champagne Bar – and let your passion for guest service drive consistent guest satisfaction, an engaged team and outstanding operating results. Hotel Overview: Be a part of the historic castle on the park, The Plaza, A Fairmont Managed hotel, a timeless landmark capturing memories since 1907. Located in the heart of midtown, The Plaza now features 282 luxury hotel rooms and suites, the elegant Champagne Bar and stylish Rose Club, as well as the legendary Palm Court, New York City’s premier destination for afternoon tea. The Plaza offers the Five Diamond standard of excellence and sophistication while offering an authentically local and unrivalled experience for our guest. Compensation: $100,000 - $105,000 per annum, depending on experience Plus Bonus Summary of Responsibilities: Reporting to the Assistant Director of Food and Beverage, responsibilities and essential job functions include but are not limited to the following: • Consistently offer professional, friendly and engaging service, • Lead the F&B team in all aspects of the department and ensure service standards are followed, • Handle guest concerns and react quickly and professionally, • To assist in recruiting and training all Colleagues, • Balance operational, administrative and Colleague needs, • Attend regularly scheduled departmental meetings, • Maximize revenues by communicating regularly with the Food and Beverage teams to implement agreed upon strategies, practices and promotions, • Have full knowledge of all Outlet menus, • Assist in managing the departmental budget, • Follow outlet policies, procedures and service standards, • Follow all safety and sanitation policies when handling food and beverage, • Other duties as assignedQualifications, • Must be legally authorized to work in the United States, • 2+ years of previous Food and Beverage leadership experience required, • Experience managing in a union environment required, • Previous point of sale system experience required, • Computer literate in Microsoft Window applications required, • University/College degree in a related discipline preferred, • Excellent communication and organizational skills, • Strong interpersonal and problem solving abilities, • Highly responsible & reliable, • Ability to work well under pressure in a fast paced environment, • Ability to work cohesively as part of a team, • Ability to focus attention on guest needs, remaining calm and courteous at all times Additional Information All your information will be kept confidential according to EEO guidelines.

Job Description Salary: $75,000 - $80,000 At Gourmet Dining & Chartwells Higher Education, people are at the core of our business. Together we build innovative food service concepts and serve fresh, local and nutritious meals at over 270 college campuses across the country. Twice named the Fastest Growing Brand by Nation’s Restaurant News, at Gourmet Dining & Chartwells we take pride in creating opportunities for associates to grow their careers and achieve their development goals within the company. Job Summary Summary: As a Catering Manager, you will be responsible for managing the Catering Department in all duties including training new associates, overseeing event set-ups, and directing any temporary personnel in addition to their everyday assignments. You will ensure proper service to clients during events, including proper set-up, cleaning, and breakdown procedures. Essential Duties and Responsibilities: • Supervises all catering events., • Involved in catering events operations, including logistics, quality improvement, sanitation, and all facility-related activities., • Works with the Chef in creating menus., • Trains catering associates in service techniques, menu presentation, and customer service., • Tracks and monitors the labor and food cost for each event., • Communicates on various levels to include management, client, customer and associate levels; maintains excellent client relationships., • Assists in the responsibility for all foodservice-related activities., • Performs other duties as assigned. Qualifications: • 2 years of food service experience including 1 year at the management level., • Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations., • Catering experience is required., • Some knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation., • Financial, budgetary, accounting and computational skills., • Proficient computer skills and knowledge of MS Office products, including Word, Excel, PowerPoint, Outlook, and internet., • ServSafe Certification. Apply to Gourmet Dining today! Gourmet Dining is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Gourmet Dining are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyGourmetDining.pdf Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Gourmet Dining maintains a drug-free workplace. Req ID: 1539094 Gourmet KRISTINA MCCARTHY

Job DescriptionDescriptionAsk about our tuition assistance program! Is your current employer willing to help you go to school to become a clinician? As TMC's Rehab Coordinator, you will oversee administrative tasks and coordinate patient care while assisting in the efficient daily operation of the therapy department under the supervision of the Therapy Care Navigator. You will be a professional representative of TMC throughout the facility as you develop and promote healthy relationships with all company and facility staff. Our Rehab Coordinators play an impactful role in successful execution of the TMC Experience. Key Responsibilities • Transports and assists with patient care under the direct supervision of licensed therapists and in accordance with all state and federal laws., • Orders and maintains office supplies per company policy., • Responsible for the department filing, maintaining all filing cabinets, charts, and binders as described in the Facility Organizational Policy., • Prepares necessary forms to be distributed for physician signature and tracks the documentation so it is received in a timely manner., • Once the documentation is returned, complete a thorough review of the documentation to ensure it is complete, accurate and in compliance. Alert the Director of Rehab, DOR, as required., • Make copies, scan, distribute, file all documentation in both charts and JBS (through Scan Snap) within the designated time frame to ensure all records are maintained accurately and are current and up-to-date., • Reviews DARs, treatment grids, and other reports as assigned to ensure accuracy and completion under supervision of DOR., • Attends meetings as directed by the DOR. Takes notes and communicates clearly and effectively back to the DOR and/or therapy staff all relative therapy information as needed., • Completes Tech Check List (Daily, Weekly, Monthly), notifies DOR of deficient areas and files as required., • Follows proper procedure for maintaining the cleanliness of the treatment and office areas., • Completes weekly sanitation of all equipment as directed by the DOR., • Represents the companies of TMC in a professional manner., • Promotes a positive work environment and follows company core values., • Develops and promotes working relationships with all company and facility staff., • Completes and monitors treatment scheduler and staff scheduler; secures PRN coverage when needed as directed by the DOR., • Reviews/approves time sheets daily under the direction of the DOR and in accordance with company policy., • Assist with answering phones and taking messages as necessary., • Check emails and distribute as necessary; ensures that All User and other company communications are distributed/or displayed for all staff to read., • Completes DAR and timesheet daily., • Completes assigned tasks as directed by the DOR, Area Manager and/or Regional Director., • Other duties as assigned. Skills, Knowledge and Expertise • High School Diploma or GED., • Demonstrate computer proficiency., • Nurses’ Aide Certification or equivalent health paraprofessional training and/or one year of experience in the rehabilitation field preferred., • Ability to successfully complete company Tech Coordinator training and testing., • Ability to demonstrate customer service and soft skills., • Ability to follow TMC Values and Mission Statement., • Excellent organizational skills. - Excellent communication and interpersonal skills., • Ability to multi-task, prioritize and meet deadlines within a teamwork environment., • Ability to identify, communicate and resolve issues and concerns as needed., • Maintain confidentiality., • Ability to lift and control 50 pounds. TMC is an equal opportunity employer. Benefits • New Grad Tuition Reimbursement Available!, • Flexible Scheduling., • CEU and State Licensure Reimbursements., • 13 Days of PTO and 6 Paid Holidays., • Plus one free Floating Holiday every year!, • Internal Growth and Leadership Opportunities., • Mental Wellbeing Support Program., • Health, Dental, and Vision., • Retirement benefits (including 401k company match).

Job Description Title Cultivation Advisor Location U.S. Remote with Regular Travel Department Commercial Cultivation Advisory Reports To Director of Cultivation Science Job Type Full-Time | Exempt /Salary ABOUT HYDROBUILDER HOLDINGS Hydrobuilder Holdings partners with cultivators across the Controlled Environment Agriculture (CEA) spectrum — from large commercial facilities to independent and emerging growers. Our mission is to help growers improve yield, reduce operating costs and increase profitability by combining curated products, logistics, advisory expertise and integrated technology into one aligned ecosystem. Elevated, our commercial division, is a tech-enabled service platform for CEA operations. Through dedicated Account Executives, Cultivation Advisors, proprietary brands and AI-driven crop optimization tools, Elevated supports professional growers from facility build-out through harvest optimization. Hydrobuilder.com, “The Growers Marketplace,” serves smaller and mid-sized growers with a robust digital platform offering curated products, education and an expanding B2B portal experience. At the core of our innovation is our integrated AgTech program, applying AI, sensor data and lab analytics to deliver actionable insights that improve consistency, efficiency and margins across the cultivation lifecycle. . OVERVIEW OF POSITION The Cultivation Advisor (CA) is an advanced field-based technical authority responsible for optimizing plant health, yield consistency, operational stability, and cost efficiency within licensed commercial cultivation facilities. Building upon the Systems Technician foundation, the CA is authorized to independently execute all field data collection and documentation responsibilities, interpret collected data, and deliver structured cultivation recommendations within Elevated's AgTech Program framework. The CA functions as an embedded agronomic partner — prioritizing service integrity, data continuity, and repeatable optimization processes over transactional engagement. All recommendations must be grounded in documented data, traceable within reporting systems, and aligned with ongoing optimization cycles. KEY RESPONSIBILITIES Advanced Facility Diagnostics • Execute all Systems Technician field responsibilities including plant tissue, water, runoff, nutrient, and pathogen sampling; equipment diagnostics and system validation; environmental measurements and data capture; and facility documentation and asset tracking, • Conduct structured cultivation assessments that go beyond data collection to evaluate systemic performance and identify drivers of operational inefficiency Environmental Performance Analysis • Evaluate VPD, temperature, humidity, and airflow distribution across facility zones, • Identify microclimate inconsistencies and their impact on crop performance, • Assess lighting uniformity, PPFD mapping, and DLI alignment by growth stage, • Diagnose environmental drivers contributing to plant stress or yield inconsistency Water & Fertigation Validation • Assess source water quality across RO, municipal, and well sources, • Review nutrient solution chemistry and mixing accuracy against target parameters, • Validate fertigation system configuration, programming, and delivery timing, • Inspect irrigation distribution, emitter performance, and dosing system calibration Root Zone & Substrate Analytics • Conduct EC and pH sampling across media types and growth stages, • Perform dry-back and hydration pattern analysis to assess irrigation strategy alignment, • Identify root-zone stress indicators including salt buildup and oxygen limitation, • Diagnose irrigation strategy misalignment by cultivar and developmental phase Plant Health Diagnostics • Utilize testing data to identify macro and micronutrient deficiencies or toxicities, • Detect early indicators of pest or pathogen pressure before escalation, • Evaluate crop steering alignment across vegetative and flowering stages, • Assess cultivar-specific performance inconsistencies and recommend corrective adjustments IPM & Pathogen Risk Review • Evaluate sanitation protocols and identify workflow-level contamination risks, • Review spray schedules and biological control programs for efficacy and compliance, • Identify recurring pest pressure patterns and root causes, • Recommend corrective adjustments aligned with approved best practices Equipment Mapping & Lifecycle Documentation • Document lighting systems, environmental controls, fertigation systems, and facility infrastructure, • Record serial numbers, asset identifiers, system modifications, and upgrades, • Maintain equipment continuity records for diagnostic reference and lifecycle planning Data Interpretation & Optimization Strategy Design • Interpret plant tissue, water, runoff, nutrient, and pathogen lab reports, • Identify recurring patterns, systemic inefficiencies, and structural versus anomalous issues, • Correlate environmental, irrigation, and nutrient data to measurable performance outcomes, • Design corrective and preventative cultivation strategies grounded in documented data, • Recommend structured testing cadence aligned with facility goals and optimization cycles Cultivation Health Reporting • Produce a written Cultivation Health Report following each scheduled facility visit, • Summarize environmental, irrigation, and plant health findings with documented risks and priority corrective actions, • Outline measurable next steps, follow-up timelines, and historical performance trends, • Update CRM and internal systems to ensure continuity and data accuracy across all touchpoints Program Integration & Expansion • Recommend appropriate service tier within the Grow Optimization Program based on facility diagnostics, • Convert goodwill assessments into recurring testing or field service plans, • Identify trigger-based optimization tracks spanning plant health, irrigation, and IPM, • Reinforce structured subscription engagement over ad-hoc advisory interactions, • Ensure all operational recommendations align with Elevated standards and supported solutions — the CA does not operate as a product salesperson Cross-Functional Coordination • Collaborate with Commercial Account Executives, Lab Services teams, AgTech and data teams, Cultivation Strategists, Service Advisors, and Operations Coordinators • Align field findings with lab interpretation and communicate risks or escalation needs across departments, • Support coordinated account strategy and ensure data consistency across all functional touchpoints, • Identify performance gaps that justify expanded service engagement Professional Standards & Documentation Discipline • Maintain strict biosecurity and facility etiquette standards across all client sites, • Operate within defined advisory scope; avoid unsupported or undocumented recommendations, • Ensure all guidance is documented, traceable, and communicated professionally in regulated environments, • Protect customer trust through disciplined, data-driven advisory practiceKEY PERFORMANCE INDICATORS (KPIS), • Cultivation Health Report submission within 48 hours of facility visit: ≥ 95%, • Recommendation accuracy and data traceability: 100% of advisory outputs documented in CRM, • Reduction in recurring environmental or plant health issues across assigned accounts: measurable improvement within 90-day optimization cycles, • Structured testing cadence adoption rate: ≥ 90% of active accounts on recurring program track, • Program subscription retention across assigned client base: ≥ 90%, • Documentation completeness and accuracy rate: ≥ 98%, • Safety incident rate: 0 preventable incidentsKEY CHALLENGES, • Translating complex, multi-variable diagnostic data into clear, actionable cultivation strategies while maintaining full documentation discipline and traceability, • Balancing independent advisory authority with the requirement that all recommendations remain grounded in documented data and aligned with Elevated's program framework, • Managing a geographically distributed client portfolio with consistent visit cadence, reporting quality, and biosecurity compliance across diverse facility types and operational maturity levels, • Navigating client relationships in regulated commercial environments where trust, professionalism, and scope discipline are critical to service retention, • Distinguishing recurring systemic issues from isolated anomalies when correlating environmental, irrigation, and lab data across multiple concurrent accountsJOB KNOWLEDGE, SKILLS & EXPERIENCE, • Demonstrated experience in commercial cannabis or controlled environment agriculture required, • Advanced knowledge of plant nutrition, irrigation strategy, crop steering, and environmental control systems, • Experience interpreting lab data — including tissue, water, runoff, and pathogen reports — and translating findings into structured cultivation strategy, • Familiarity with AgTech sensor platforms, fertigation systems, and facility-level diagnostics, • Strong written communication skills; ability to produce clear, professional Cultivation Health Reports, • Experience with CRM systems and digital reporting platforms, • Ability to operate independently and with sound judgment in regulated commercial environments, • Valid driver's license and willingness to travel regularly across assigned service territory, • Ability to lift up to 50 lbs; comfortable working in humid, high-light, active production environmentsCOMPENSATION, • Base Salary: Starting at $75,000 annually, commensurate with experience, • Performance-based incentives, • Company vehicle provided, • Gas reimbursement, • Cell phone stipendBENEFITS, • Comprehensive health, dental, and vision insurance, • 401(k) plan with company match, • Paid time off and holidays, • Professional development and training opportunities, • Flexible work schedule and remote work options In addition to the responsibilities listed above, the employee may be asked to perform other duties as assigned by management.

Job Description POSITION: SOUS CHEF SALARY RANGE: $90,000 $100,000 per year POSITION PURPOSE: The Sous Chef works in coordination with the Executive Chef, and other line chefs to produce quality food in restaurant by following the standards and procedures established by the company. ESSENTIAL FUNCTIONS AND BASIC DUTIES: • In charge of the restaurant kitchen; elaborates and chooses all dishes for the menus as well as line up the menu prices in coordination with the floor management., • Responsible for managing in full the kitchen staff, as well as, the hot kitchen., • Implements high standards by consistently updating the recipes and food manuals., • Responsible for the supervision and coordination of activities of cooks and workers engaged in food preparation., • Responsible for training and supervising all fish and meat butchering operations., • Evaluates and solves procedural issues to ensure safe and efficient operations., • Hire, terminate and interview candidates for kitchen positions., • Prepares the weekly schedules, decides off days, etc. for the staff., • Inspects supplies, equipment, and work areas to ensure conformance to established standards of HACCAP and Safety., • Provides training to all kitchen staff to consistently upgrade the cooking skills, • Provides consistent training of the menu to all wait staff including management, especially regarding new dishes., • Records production and operational data on specified forms according to local regulations., • Oversees and ensures that all food to be served is up to the standards and quality required from the property and your superiors., • Checks, inspects and ensures the quality level of all daily food products delivered by the suppliers., • Responsible for daily prepped and non-prepped food inventory, including frozen, imperishable and fresh; and place food orders in cooperation with purchasing department as required., • Monitors sanitation practices to ensure that employees follow standards and regulations., • Teaches and instructs all staff in preparation, cooking, garnishing, and presentation of food., • Ensures all menus are constantly updated, paying special attention to seasonal availability., • Ability to be flexible and to jump in for aid, in any of the kitchen section according to the demands of the operation., • Food cost control: To be consistently kept under control based on the house requirements; and to be implemented as a system/training throughout all the staff and management. OTHER: • Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment., • Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the organization. In addition, attendance at all scheduled training sessions and meetings is required., • Upon employment, all employees are required to fully comply with company rules and regulations for the safe and effective operation of the facilities. Employees who violate rules and regulations will be subject to disciplinary action, up to and including termination of employment. SUPPORTIVE FUNCTIONS: In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions: • Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources., • Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods., • To consistently update your knowledge and skills for the benefit of the establishment and profession. SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES: The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities: • Must be able to read and write to facilitate the communication process., • Requires good communication skills in English, both verbal and written., • Ability to learn and perform all essential job functions accurately and safely., • Ability to walk, stand and continuously perform essential functions for an extended period of time., • The ability to perform tasks requiring bending, stooping, kneeling, and walking., • Auditory and visual abilities to observe and detect signs of emergency situations., • Must be able to speak, read, write and understand the primary language(s) used in the work place. PHYSICAL ACTIVITIES AND REQUIREMENTS OF THIS POSITION: • Most work tasks are performed indoors. Temperature is moderate and controlled by facility environmental systems., • Must be able to exert well-paced ability to reach other departments of the restaurant on a timely basis., • Must be able to lift trays weighing up to 50 lbs. on a regular and continuing basis., • Must be able to bend, stoop, squat and stretch to fulfill tasks., • Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees., • Vision occurs continuously with the most common visual functions being those of near vision and depth perception., • Requires manual dexterity to use and operate all necessary equipment. QUALIFICATION STANDARDS: Education: Bachelor’s degree in Culinary Arts preferred. Experience Required: Minimum of three years of relevant experience. Licenses or Certificates: Ability to obtain and/or maintain any government required licenses, certificates or permits. 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. Powered by JazzHR kiC6pTE99Q

Job DescriptionDescription: The Hotel Indigo-Williamsburg - Brooklyn is currently seeking a dynamic, experienced and motivated individual for the position of House Attendant at our StepStone Hospitality managed hotel. This candidate should demonstrate excellent organizational & communication skills, a strong proficiency in multi-tasking. Are you passionate about cleanliness and creating a welcoming environment for guests? We’re looking for a House Attendant to join our team. Your attention to detail and dedication to guest satisfaction will help ensure a comfortable and enjoyable stay for every guest. Responsibilities: • Support housekeeping team by delivering linens, towels, and supplies to guest rooms and storage areas, • Maintain cleanliness in guest corridors, stairwells, elevators, and public areas, • Remove trash and used linens from guest rooms and housekeeping carts, • Assist with setting up and breaking down housekeeping closets and carts, • Report maintenance issues or safety hazards promptly to the appropriate department, • Respond to guest requests courteously and efficiently, ensuring satisfaction, • Uphold health, safety, and sanitation standards in all areas of responsibility, • Help create a warm, welcoming environment through cleanliness and professionalism, • Competitive hourly wage plus tips, • Medical, Dental, Vision, 401k Benefits, • A dynamic work environment in a newly refreshed space, • Opportunities for career growth and development within StepStone Hospitality, Inc. Requirements • Experience in housekeeping or hotel operations preferred., • Strong attention to detail and commitment to cleanliness., • Ability to work efficiently and independently in a fast-paced environment., • Excellent communication and interpersonal skills to interact with guests and team members., • Physical ability to stand, bend, lift, and perform repetitive tasks throughout the shift., • Knowledge of safety and sanitation regulations is a plus., • High school diploma or equivalent preferred; relevant experience required., • Ability to follow instructions and work within established cleaning procedures., • Previous experience in a hotel environment preferred, • Knowledge of applicable Federal, state, and local health, safety, and legal regulations, • Ability to obtain required licenses and certificates, • Additional language ability preferred, • CPR and first aid training preferred EOE – All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status. Requirements:

Job DescriptionJob Title: Food Safety Inspector Employer: Strike Force Staffing (SFS) Compensation: $50 per hour Location: Multiple Locations / Regional Employment Type: Full-Time / Part-Time / Contract (as applicable)Job SummaryThe Food Safety Inspector is responsible for conducting health and safety inspections of food service establishments to ensure compliance with applicable state and local health department regulations. This role focuses on identifying food safety risks, documenting violations, and supporting restaurant operators in achieving and maintaining compliance with food safety standards and inspection requirements.Key Responsibilities • Conduct on-site health and sanitation inspections of restaurants, cafés, and food service establishments in accordance with state and local food safety regulations, • Evaluate food handling, storage, preparation, and temperature control practices, • Inspect facilities for cleanliness, pest control, waste management, and equipment maintenance, • Assess employee hygiene practices and food safety procedures, • Identify violations, document findings, and prepare detailed inspection and compliance reports, • Provide corrective action recommendations and guidance to management, • Educate restaurant staff on food safety best practices and regulatory expectations, • Conduct follow-up inspections to verify corrective actions and ongoing compliance, • Stay current on state and local health codes, food safety regulations, and inspection criteria, • Maintain accurate inspection records and documentation Qualifications, • High school diploma or equivalent required; associate or bachelor’s degree in public health, environmental health, food safety, or a related field preferred, • Prior experience in restaurant inspections, food safety audits, regulatory compliance, or quality assurance preferred, • Knowledge of state and local food codes and inspection processes, • Food safety certification (e.g., ServSafe, Food Protection Certificate, or equivalent) required or ability to obtain, • Strong attention to detail and observational skills, • Excellent written and verbal communication skills, • Ability to work professionally with restaurant owners, managers, and staff, • Ability to travel to multiple locations as requiredPhysical Requirements, • Ability to stand, walk, bend, and climb stairs for extended periods, • Ability to work in kitchen environments with varying temperatures, • Ability to lift up to 25 lbs as neededPreferred Skills, • Experience using inspection reporting software or mobile audit tools, • Multilingual abilities a plus, • Strong organizational and time management skills, • Objective, professional, and solution-oriented approachWork Environment, • On-site inspections in restaurants and commercial kitchens, • Exposure to food preparation areas, cleaning chemicals, and variable environmental conditions Compensation & Benefits, • Competitive compensation based on experience, • Travel or mileage reimbursement (if applicable), • Training and continuing education opportunities

Job DescriptionBenefits: • Free uniforms, • Health insurance, • Vision insurance About Savory Savory is a boutique hospitality partner delivering chef-driven food experiences for workplaces, events, and venues. From corporate catering and conferences to social gatherings and high-end galas, we offer everything from boxed meals and buffets to elevated receptions, global menus, and fresh grab & go. Built for quality, flexibility, and seamless execution, Savory has consistently delivered exceptional food and hospitality since 2011. About the role We are seeking a dependable and hospitality-focused Culinary Attendant to join the Savory team at one of our onsite business dining spaces. This role is ideal for someone with prior kitchen or food service experience who understands food safety, cleanliness, and high-quality presentation standards. This position does not involve full cooking responsibilities, as food is delivered fully prepared. The Culinary Attendant will reheat and hold prepared food using approved equipment, prepare smoothies and beverages, complete light food assembly, stock service stations, and maintain safe food-handling practices in accordance with Department of Health and Savory standards. Our business dining experiences offer team members the opportunity to work alongside the Savory team while interacting directly with our onsite client and guests on a day-to-day basis. Key Responsibilities Food Preparation and Service • Reheat, hold, and present prepared food according to Savory standards., • Prepare smoothies, beverages, and light food items., • Monitor food temperatures and follow safe food-handling procedures., • Provide professional and hospitable service to clients and guests.Station and Inventory Support, • Set up, stock, replenish, and organize food and beverage stations., • Complete opening and closing procedures., • Organize inventory and communicate restocking needs., • Support daily service operations and additional team needs.Cleanliness and Food Safety, • Maintain clean, sanitized, and organized work areas., • Clean equipment, utensils, and service stations., • Follow Department of Health and Savory sanitation standards.Team Collaboration, • Work closely with onsite culinary and hospitality teams., • Communicate clearly and contribute to smooth daily operations., • Represent the Savory brand professionally.Job Requirements Experience and Skills • Previous food service, catering, hospitality, or kitchen experience preferred., • Basic knowledge of food safety, temperature control, food holding, and sanitation., • Strong organization, time management, and attention to detail., • Ability to work efficiently in a fast-paced environment., • Professional communication skills and a team-oriented attitude., • Comfort working in a client-facing corporate dining environment., • Basic understanding of spoken and written English., • Basic proficiency with Microsoft Office and Microsoft Teams preferred., • Department of Health Food Protection Certificate preferred.Schedule and Physical Requirements, • Ability to stand for prolonged periods in varying temperature conditions., • Ability to lift up to 50 pounds and repeatedly lift up to 25 pounds., • Availability to work a flexible daytime schedule Monday through Friday, with occasional nights, weekends, or holidays.Why Join Us, • Competitive hourly rate of $18.00-$20.00, • Medical, dental, and vision insurance, • Paid time off (PTO), • 401(k), • Flexible Spending Account (FSA) and transit benefits, • Cell phone reimbursement, • Positive, growth-focused work environmentSavory is committed to fostering an inclusive, equitable workplace where all individuals have equal opportunities. We value diversity in backgrounds, experiences, and perspectives.

Job Description About us: From innovative menus and striking design to impeccable service and critical attention to detail, at Great Performances, we weave our mission into all we do. Serving New York City for over four decades Great Performances has evolved from a waitress staffing agency to the leading catering, events, and hospitality companies in the greater New York area. We provide food services in an array of celebrated New York City cultural institutions including Jazz at Lincoln Center, Brooklyn Museum, Brooklyn Academy of Music, Wave Hill, and The Apollo Theater. We are known for full-service catering and events, corporate workplace dining and amenity programs, and large-scale event and festival production. Great Performances is the nation’s first caterer to own and operate an organic farm, Katchkie Farm located in Kinderhook, NY. Progressive from the start, we consistently set the pace for industry best practices. We are seeking highly motivated and talented individuals to join our team and to support our vision, mission, and values through everything they do. If you share our passion and want to make a meaningful impact, we invite you to apply. Our Vision: Building Community to Better Our World Our Mission: Unleash Joy through Genuine Hospitality Our Core Values: Craftsmanship: developing new menus, designs, and moments to deliver engaging experiences to our clients and guests. People: creating fair access, opportunity, and advancement for everyone. Our employees are our greatest asset. Sustainability: upholding and elevating standards for sustainable behaviors that support our planet. Collaboration: aligning with our clients’, colleagues’, and community’s visions to execute a successful experience. Doing Good through Food: engaging in action around food access, health and wellness, education, and philanthropy. We are seeking a talented, organized, and experienced Chef de Cuisine to lead our kitchen operations and deliver exceptional culinary experiences. The ideal candidate is a strong leader who thrives in a fast-paced environment and is passionate about food quality, team development, and operational excellence. This role is responsible for overseeing kitchen staff, maintaining the highest food safety and quality standards, managing inventory and purchasing, and ensuring every dish is prepared and presented with excellence and consistency. ResponsibilitiesCulinary Excellence & Kitchen Operations • Ensure the timely preparation, freshness, quality, and consistency of all dishes served., • Maintain high standards for food presentation, plating, and execution across all services., • Assist with menu development, recipe creation, and seasonal culinary initiatives., • Monitor kitchen operations to ensure efficiency, organization, and smooth daily service. Leadership & Team Development, • Lead, motivate, and develop a high-performing kitchen team in a fast-paced environment., • Recruit, hire, train, coach, and mentor cooks, food preparation staff, and dishwashers., • Coordinate staff schedules, assignments, and daily workflow to meet operational needs., • Establish and maintain performance standards that promote accountability, consistency, and teamwork. Food Safety & Sanitation, • Maintain strict compliance with all food safety, sanitation, and health department regulations., • Implement and enforce hygiene, cleanliness, and workplace safety procedures., • Monitor kitchen equipment and workspaces to ensure cleanliness, functionality, and operational efficiency. Inventory, Purchasing & Administrative Management, • Manage inventory levels and oversee the ordering of food, supplies, and kitchen equipment., • Submit purchase orders and maintain accurate inventory and cost controls., • Purchase products from company-approved vendors while ensuring quality and budget expectations are met., • Support operational and financial goals through effective labor and resource management. Collaboration & Guest Experience, • Partner closely with the General Manager and front-of-house leadership to ensure strong communication and seamless service execution., • Address guest or client concerns related to food quality and service in a professional and timely manner., • Continuously seek feedback to improve culinary offerings and the overall guest experience. Qualifications, • Minimum of 2 years of restaurant management experience in a high-volume hospitality environment., • Strong culinary background with professional references required., • Knowledge of food safety, sanitation standards, and kitchen operations best practices., • Proficiency in Microsoft Office, including Microsoft Excel., • Strong leadership, coaching, and team development skills., • Excellent organizational, multitasking, and problem-solving abilities., • Ability to communicate and collaborate effectively with kitchen, service, and leadership teams., • Professional demeanor with a positive attitude and strong work ethic., • NYC Food Handler’s Certificate preferred. Base salary: $90,000 - $110,000 per year, based on experience Benefits: PTO, 401(k), medical, dental, and vision insurance, transit benefits, paid safe and sick leave, and an FSA (Flexible Spending Account). Must be able to provide valid documentation that you are legally eligible to work in the United States. Great Performance is an equal-opportunity employer. At Great Performances, we employ qualified individuals based solely on their ability, training, and experience. Great Performances does not discriminate against any employee or applicant for employment or promotion based on race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.

Job Description About us: From innovative menus and striking design to impeccable service and critical attention to detail, at Great Performances, we weave our mission into all we do. Serving New York City for over four decades Great Performances has evolved from a waitress staffing agency to the leading catering, events, and hospitality companies in the greater New York area. We provide food services in an array of celebrated New York City cultural institutions including Jazz at Lincoln Center, Brooklyn Museum, Brooklyn Academy of Music, Wave Hill, and The Apollo Theater. We are known for full-service catering and events, corporate workplace dining and amenity programs, and large-scale event and festival production. Great Performances is the nation’s first caterer to own and operate an organic farm, Katchkie Farm located in Kinderhook, NY. Progressive from the start, we consistently set the pace for industry best practices. We are seeking highly motivated and talented individuals to join our team and to support our vision, mission, and values through everything they do. If you share our passion and want to make a meaningful impact, we invite you to apply. Our Vision: Building Community to Better Our World Our Mission: Unleash Joy through Genuine Hospitality Our Core Values: Craftsmanship: developing new menus, designs, and moments to deliver engaging experiences to our clients and guests. People: creating fair access, opportunity, and advancement for everyone. Our employees are our greatest asset. Sustainability: upholding and elevating standards for sustainable behaviors that support our planet. Collaboration: aligning with our clients’, colleagues’, and community’s visions to execute a successful experience. Doing Good through Food: engaging in action around food access, health and wellness, education, and philanthropy. We are seeking a dependable, hardworking, and team-oriented Houseman to support the daily operations of our hospitality and event spaces. The Houseman is responsible for maintaining the cleanliness, organization, and readiness of banquet rooms, kitchens, storage areas, hallways, and service spaces while ensuring exceptional presentation standards for guests. This position plays a critical role in the setup and breakdown of events, equipment maintenance, sanitation, and overall facility readiness. Responsibilities Event Setup & Breakdown • Complete the setup and breakdown of all events according to Banquet Event Orders (BEOs), event diagrams, and management instructions., • Arrange and dismantle tables, chairs, portable bars, buffet stations, service stations, staging, and other event equipment., • Ensure all event spaces are properly prepared and guest-ready before, during, and after events., • Inspect all equipment and supplies prior to use and promptly report or correct any deficiencies.Facility & Venue Maintenance, • Maintain the cleanliness and organization of banquet rooms, hallways, storage areas, service areas, kitchens, kiosks, and warehouse spaces., • Clean floors, walls, windows, restrooms, and other facility surfaces throughout assigned shifts., • Properly move, handle, store, and maintain equipment, including tables, chairs, staging, and other event furnishings., • Maintain all storage and service areas in a clean, organized, and safe condition.Sanitation & Compliance, • Follow all Department of Health (DOH) regulations, sanitation standards, and company safety procedures., • Utilize proper dishwashing, cleaning, and sanitation protocols., • Ensure kitchen and warehouse areas remain clean and sanitary throughout the shift., • Support overall facility cleanliness to maintain a safe and welcoming environment for guests and team members.Inventory & Deliveries, • Receive and inspect deliveries to ensure items meet company quality standards., • Verify quantities and conditions of incoming products and report discrepancies to management., • Assist with organizing and storing inventory and supplies.Teamwork & Communication, • Work collaboratively with team members, management, vendors, and other departments., • Follow directions from supervisors and management promptly and professionally., • Communicate effectively with all team members to support smooth operations., • Demonstrate professionalism, respect, and a positive attitude at all times.Additional Duties, • Assist with the daily setup and breakdown of tables, chairs, serving stations, food service items, and demo kitchen/kiosk facilities., • Perform additional tasks and responsibilities as assigned by management to support business needs. Qualifications • 1–2 years of experience in hospitality, banquets, event operations, or Houseman role preferred., • Ability to work efficiently in a fast-paced environment with a strong sense of urgency., • Strong attention to detail and commitment to cleanliness and organization., • Basic understanding of kitchen sanitation, safety standards, and Department of Health (DOH) guidelines., • Knowledge of event setup and breakdown procedures., • Strong work ethic; well-organized, reliable, and focused., • Dependable and punctual with a positive, team-oriented attitude., • Ability to communicate effectively with team members and follow instructions., • Demonstrates professionalism and respect toward colleagues, managers, and vendors., • Ability to lift a minimum of 50 lbs., and stand, bend, and reach for extended periods (up to 8-hour shifts). Location: Platform by JBF Pier 57 Schedule: Full Time, On-Site Base salary: $22.00/hour Benefits: PTO, 401K, Medical, Dental, and Vision insurance, Transit, Safe & Sick Time, and FSA (Flexible Spending Account) Must be able to provide valid documentation that you are legally eligible to work in the United States. Great Performances is an equal opportunity employer. At Great Performances, we employ qualified individuals based solely on ability, training, and experience. Great Performances does not discriminate against any employee or applicant for employment or promotion based on race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.

Job Description Position Title: Catering Manager- Corporate Dining (NY) Salary: $80,000 - $90,000/Yr. Other Forms of Compensation: Benefits Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to Work, This is R/A ! Job Summary As the Catering Manager for a premier, high-volume corporate dining account in New York, you will lead all aspects of the catering operation, ensuring the delivery of exceptional service and flawless event execution. This role is responsible for overseeing the Catering Department, including training and developing associates, managing event logistics, directing temporary staff, and maintaining the highest standards of service excellence. Success in this position requires a strong focus on client satisfaction, meticulous attention to detail, and the ability to manage multiple priorities in a fast-paced environment. You will ensure seamless event set-up, service, breakdown, and post-event operations while fostering strong client relationships and upholding the standards expected by a premier corporate client. Essential Duties and Responsibilities: • Supervises all catering events., • Involved in catering events operations, including logistics, quality improvement, sanitation, and all facility-related activities., • Works with the Chef in creating menus., • Trains catering associates in service techniques, menu presentation, and customer service., • Tracks and monitors the labor and food cost for each event., • Communicates on various levels to include management, client, customer and associate levels; maintains excellent client relationships., • Assists in the responsibility for all foodservice-related activities., • Performs other duties as assigned. Qualifications: • 3 years of high-volume catering management experience required, • Experience in restaurants, hotels, corporate dining, and/or related food service operations preferred, • Attention to detail, • Dedicated to maintaining a culture of excellence, • Maintains meticulous attention to quality, accuracy, and execution, • Some knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation., • Financial, budgetary, accounting and computational skills., • Proficient computer skills and knowledge of MS Office products, including Word, Excel, PowerPoint, Outlook, and internet., • ServSafe Certification. Apply to Restaurant Associates today! Restaurant Associates is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Associates at Restaurant Associates are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Applications are accepted on an ongoing basis. Restaurant Associates maintains a drug-free workplace. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyRA.pdf Req ID: 1539183 Restaurant Associates NANCY M TEIXEIRA [[req_classification]]

Job Description Position Title: Senior Catering Manager Salary: $70,000 to $80,000 Other Forms of Compensation: Commission Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to Work, This is R/A ! Job Summary Job Summary: Working as the Senior Catering Manager you will effectively coordinate and oversee internal and external catering events. You will be responsible for menu development as well as costing and marketing functions as they relate to the catering department. You will implement labor cost control, foods cost control, preparation, transportation, setup, operation and clean-up of all events. Key Responsibilities: • Hires, trains and develops managers, and is actively involved in the development of service techniques, menu presentation, policies and procedures, • Creates operating statements, reports, and operational budgets, and reviews of the collection of receivables, • Creates catering activities, books, plans & directed functions, • Creates proposals, contracts and banquet event orders, • Prepares and monitors budgets; financial targets and forecasts, • Maintains local clients database and builds and maintains relationship with vendors, • Ensures all safety and sanitation procedures are followed in compliance with HACCP, • Performs related duties and special projects as assigned Preferred Qualifications: • Bachelor’s degree is preferred or equivalent professional experience, • Proven track record for meeting sales goals, • Strong knowledge of current food, industry trends and fine dining points of service, • A minimum of two years of experience in hospitality industry including one year experience in catering sales, • Supervisory, scheduling, training and coaching skills, • Ability to assess client requirements and deliver ensuring client satisfaction, • Must be able to write menu proposals in consultation with chefs, • The ability to supervise food preparation, service and clean-up is also essential, • Knowledge of A/V equipment with the ability to set up and break down for events., • Superior quantitative, oral and written communications and problem-solving/strategizing skills, • Excellent leadership and organizational skills, flexible and adaptable to constant changes and must possess attention to detail, • Excellent overall computer skills with advanced knowledge of Excel and PowerPoint, • Proactive mindset and able to remain calm under pressure to anticipate and support changes in our business., • Conformity to the highest standards of personal integrity and ethical behavior, • Exceptional client relations and customer service abilities Apply to Restaurant Associates today! Restaurant Associates is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Associates at Restaurant Associates are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Applications are accepted on an ongoing basis. Restaurant Associates maintains a drug-free workplace. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyRA.pdf Req ID: 1543681 CxRA Gina Barbish [[req_classification]]

Job Description Overnight Production and Operations Manager ABOUT ORWASHERS: Orwashers Bakery (Orwashers.com) is a New York City institution, founded in 1916 in a small storefront on the Upper East Side. Today, Orwashers continues to be known for its New York classics including rye bread, pumpernickel, bagels, rugelach, black and white cookies and so much more. In addition to selling bread to many of New York’s top restaurants and gourmet grocery stores, Orwashers currently operates three retail bakeries—on the Upper East Side and the Upper West Side in Manhattan, and in Roslyn Heights, Long Island. Orwashers also delivers our breads and baked goods throughout Manhattan and distributes to carefully selected partners nationwide. While the company has grown since its humble beginnings over a century ago, the same values remain baked in—handmade classic breads and baked goods made fresh locally with love each day. ABOUT THE POSITION: We are seeking an experienced and hands-on Overnight Production Manager to support our overnight operations in a growing artisan bread bakery. This role is responsible for overseeing bread production, packing operations, and the overnight sanitation team while serving as the overnight Manager on Duty (MOD). The ideal candidate brings bread bakery production experience and is a strong floor leader who thrives in a fast-paced manufacturing environment. This person will maintain a visible presence on the production floor, ensure safe and efficient operations, drive communication across departments, and support a culture of quality, safety, accountability, and teamwork. This person must be a positive, solution-oriented team player, with excellent communication and managerial skills. This role will report to the VP of Operations and Innovation. RESPONSIBILITIES: Production Leadership • Oversee overnight bread production to ensure products are produced safely, efficiently, and according to quality standards and production schedules, • Lead and support production teams, • Monitor production flow and proactively address bottlenecks, staffing issues, equipment concerns, or quality challenges, • Ensure production targets and deadlines are achieved while maintaining product quality standards, • Maintain strong floor presence and provide hands-on leadership throughout the shift Packing Department Oversight • Supervise overnight packing operations to ensure product meets product specifications, accurate packing, labeling, and staging, • Monitor labor allocation and workflow efficiency between production and packing teams, • Ensure product traceability, lot coding, and inventory accuracy requirements are met Sanitation & Food Safety • Oversee the overnight sanitation crew to ensure proper cleaning and sanitation of production, packing, and warehouse areas, • Verify sanitation procedures are completed according to SOPs, GMPs, food safety requirements, and company standards, • Support compliance with SQF, HACCP, GMP, allergen controls, and all applicable food safety programs, • Ensure documentation and sanitation records are completed accurately and on time, • Promote a culture of food safety and quality throughout the facility Safety & Compliance • Serve as overnight Manager on Duty (MOD), responsible for facility oversight during overnight operations, • Ensure compliance with food safety standards, GMPs, warehouse safety procedures, and company policies, • Monitor safe equipment operation, material handling, forklift activity (if applicable), and general workplace safety, • Address incidents, safety concerns, and operational issues promptly Communication & Cross-Functional Coordination • Act as a key communication link between overnight operations and day-shift leadership teams, • Ensure timely and accurate shift handoffs, production reporting, issue escalation, and status updates across Production, Packing, Warehouse, Quality, Maintenance, and Sanitation, • Coordinate closely with warehouse and logistics teams to support production flow and distribution schedules, • Document operational performance, staffing updates, quality concerns, and corrective actions Team Leadership & Development • Lead, coach, and develop overnight production, packing, and sanitation teams, • Promote accountability, teamwork, and continuous improvement, • Support training initiatives related to production processes, food safety, GMPs, sanitation, and safety procedures, • Help create a positive, respectful, and high-performing work environment ABOUT YOU: • 5+ years of experience in bakery production, food manufacturing, or related production environments required, • Prior supervisory or management experience required, • Bakery experience required; artisan bread production experience strongly preferred, • Strong understanding of bread production processes including fermentation, proofing, shaping, baking, and production flow, • Experience overseeing production teams in a manufacturing environment, • Knowledge of GMPs, HACCP, food safety systems, sanitation programs, and quality standards required, • Understanding of warehouse operations, staging, inventory flow, and distribution processes preferred, • Experience working with sanitation programs and cleaning verification processes preferred, • Strong communication and organizational skills, • Ability to work overnight hours and maintain leadership presence across multiple departments, • Bilingual English/Spanish · Prepared to work up to 8 hours on your feet and lift up to 30 pounds. We are an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. Job Types: Full-time, Pay: $70,000 depending on skillset and experience Schedule: Benefits: Bonus, Health Insurance, Paid time off, 401k Language Requirements: Bilingual English/Spanish Work Location: In person, Bronx, NY Company DescriptionOUR STORY Orwashers Bakery is a New York City Institution. Founded in 1916 by Hungarian immigrant Abraham Orwasher, the bakery began as a small store in the Upper East Side. It was born out of a desire to serve local immigrant community members and focused on the high-quality rye, black, and grain breads that reflected the traditions of his homeland. It soon became a thriving wholesale business with deliveries being made by horse and buggy. Abraham's son Louis would go on to take over the business from his father, owning the building the bakery was housed in. Louis would go on to perfect the formulas of his father, while reinventing the bread sold. It is claimed that it was Louis who invented raisin pumpernickel bread, at Orwashers during World War II. In 2007, Mr. Orwasher sold the bakery to Keith Cohen, who stated plans to expand the bakery's offerings beyond Eastern European breads, adding artisanal breads from Italy, France, Ireland, and the United States. Since then, Keith and his team have worked hard to respect the brand's rich history while incorporating a distinctly current point of view. As part of this evolution, they have partnered with regional farmers for raw materials, are working with local wineries to create their starters and have developed a new line of contemporary artisan breads to satisfy today’s palates. We are grateful for the rich history and loyal patrons that have brought Orwashers this far and look forward to baking great bread for many more decades to come. Though our heritage is one of transformation and innovation, one thing will never change: Orwashers’ commitment to doing what is right. Our relentless pursuit for making ethical choices at all times is what has built trust in Orwashers—from our guests, business partners, and colleagues.OUR STORY\r\nOrwashers Bakery is a New York City Institution. Founded in 1916 by Hungarian immigrant Abraham Orwasher, the bakery began as a small store in the Upper East Side. It was born out of a desire to serve local immigrant community members and focused on the high-quality rye, black, and grain breads that reflected the traditions of his homeland. It soon became a thriving wholesale business with deliveries being made by horse and buggy. Abraham's son Louis would go on to take over the business from his father, owning the building the bakery was housed in. Louis would go on to perfect the formulas of his father, while reinventing the bread sold. It is claimed that it was Louis who invented raisin pumpernickel bread, at Orwashers during World War II.\r\n\r\nIn 2007, Mr. Orwasher sold the bakery to Keith Cohen, who stated plans to expand the bakery's offerings beyond Eastern European breads, adding artisanal breads from Italy, France, Ireland, and the United States.\r\n\r\nSince then, Keith and his team have worked hard to respect the brand's rich history while incorporating a distinctly current point of view. As part of this evolution, they have partnered with regional farmers for raw materials, are working with local wineries to create their starters and have developed a new line of contemporary artisan breads to satisfy today’s palates. We are grateful for the rich history and loyal patrons that have brought Orwashers this far and look forward to baking great bread for many more decades to come.\r\n\r\nThough our heritage is one of transformation and innovation, one thing will never change: Orwashers’ commitment to doing what is right. Our relentless pursuit for making ethical choices at all times is what has built trust in Orwashers—from our guests, business partners, and colleagues.

Job Description Salary: $95,000.00 - $100,000.00 Other Forms of Compensation: N/A What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary Job Summary: The Quality Assurance Manager is responsible for development and maintenance of all QA programs, meeting USDA, FDA and customer requirements and ensuring the quality and safety of supplied goods. Must have strong knowledge in Preventive Controls for Human Food. A strong background in manufacturing, quality assurance and strong understand of FSMA is a must. Key Responsibilities: • Contributes to development and execution of product food safety and quality programs to support the organization’s goals of operational excellence, customer/client satisfaction, financial performance, market leadership, and preferred employer., • Responsible for developing and on-going maintenance of the Food Safety Plan. Must be able to identify deficiencies and implement new strategies., • Ensures all HACCP, GMP’s, sanitation preventive controls, supply chain preventive controls and all other prerequisite food safety standards are met according to USDA, FDA, FSIS, FSMA and corporate requirements., • Must have extensive knowledge of the facilities process flow and engage personnel in all areas of food safety and quality within the flow., • Manages Allergen Preventive Controls Program ensuring accurate allergen labeling on finished food products and prevention of allergen cross contact., • Manages the written recall program., • Ensures complete traceability of incoming raw materials and finished product while managing lot code tracking., • Ensures labeling programs is accurate in accordance with allergens, ingredients and nutritional information., • Oversees all food safety audits conducted by government and third party agencies., • Responds to customer safety and quality concerns as needed. Preferred Qualifications: • At least 6 years of directly related experience required in Quality Assurance and Food Safety manufacturing role., • Experienced in prepared foods manufacturing a plus., • HACCP program development and FSMA is a must., • HACCP certification, Preventive Controls for Human Food (PCQI) and GFSI auditor certification a must., • Regulatory experience preferred, with a clear understanding of local health department regulations, standards, and inspection expectations., • Flexibility to travel to support other locations, including participation in regulatory inspections, audits, and operational support visits., • Experience with corrective action plans (CAPs) and complaint investigations, including documentation, root cause analysis, and follow‑up., • Strong understanding of required third party audit and GFSI audit scheme programs and standards., • Working knowledge of food processing and distribution regulations, i.e. FDA and USDA/FSIS, and industry practice., • Experience developing and motivating personnel., • Track record of food safety/QA success in any of the following focus areas a plus: meat, poultry, seafood, processed foods, distribution, proprietary/private-label product development and/or monitoring., • B.S. degree in food technology, food science, or related curriculum and/or experience required., • Ability to function effectively within a fast-paced, diverse and evolving corporate culture is necessary., • Proficient in Microsoft Office applications and ability to learn various software and web-enabled programs., • Must be a strong, persuasive communicator and coach, with the ability to relate to other professionals, peers, and field operators, both technical and non-technical., • Strong data management, reporting, and technical writing skills. Apply to Flik today! Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Flik Hospitality are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyFlikHospitality.pdf Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Req ID: 1530187 Flik Hospitality Group Steven Goldberg [[req_classification]]

Job Description MAKE YOUR IMPACT Impact Kitchen is here to impact the lifestyle of New York City! Impact Kitchen is a nutrition focused all day restaurant & cafe serving breakfast, brunch, lunch & dinner. We are 100% free of gluten, refined sugars and seed oils. Make an Impact everyday with smoothies, power bowls, coffee, baked goods and endless other nutrient-dense options. Founded in Toronto in 2015, Impact Kitchen is the brainchild of two incredible innovators: personal trainer and nutrition expert Josh Broun, and M·A·C Cosmetics co-founder Frank Toskan. In addition to our restaurant presence, Impact Kitchen fuels many major league sports teams and top athletes through catering and culinary partnerships. WHAT MAKES IMPACT KITCHEN UNIQUE? Our Values • We are Passionate & Purposeful We honour our food philosophy and make sustainable decisions while providing world-class hospitality. We ensure you feel the impact of our passion, every day. • We are Impacting the Community From our teammates to our customers and partners, we are a community. We connect, inspire and make an Impact together, every day. • We are Building for the Future We are constantly evolving and building for a better tomorrow. We believe that our habits truly make an Impact, every day. Our Culture Impact Kitchen prides itself on creating an incredible environment for those inside and outside our organization. We think like a professional team and are always training for the championship. Our Stats • 96% – The amount of managerial roles we filled through internal success planning last quarter., • 91% – Our average Employee Experience score., • 87.5% – Our average score across Indeed and Glassdoor. If health and wellness excites you, if providing wholesome food and empowering others to make healthy choices drives you, and if you are looking for opportunities to grow alongside a dynamic team, then working with Impact might be a great fit for you! COMMISSARY PRODUCTION TEAM MEMBER As a Commissary Production Team Member (CPTM) at Impact Kitchen you set the culinary standard high and are passionate to ensure guests enjoy their experience through incredible food. You create delectable and consistent dishes for dine-in and take-out guests, support back of house operations and partner with your Guest Experience counterparts on the team. Commissary Team Members are highly flexible individuals responsible for dishwashing, preparing and working both Hot and Cold line kitchen stations supporting Impact Kitchen’s breakfast, brunch, lunch and dinner menu. As proper food handling, food safety, and consistent recipe preparation are all vital to this position, a primary role of the CETM position is to monitor sanitation, food quality, and food freshness. This position is highly physical; therefore, individuals must possess a strong level of physical stamina. Ideal candidates are efficient, flexible, possess superior time management skills, are team players, and thrive in a fast-paced environment. COMPENSATION Commissary Production Team Members earn $21/hour, receive a substantial discount on Impact Kitchen products. TEAM & DEPARTMENT Commissary Production Team Members make an impact everyday through our back-of-house operations. In this role you will have the opportunity to collaborate with colleagues from multiple levels of the organization while being the main point of food production for our guests. The Commissary Production Team Member reports to Commissary Management. Although the first entry point for our culinary inclined restaurant teams, the Commissary Production Team Member is the perfect knowledge incubator. Those that excel in their capacity at a CPTM have the opportunity to succeed to a Commissary Lead role where they train and develop top talent for the organization, and then on to management. CORE RESPONSIBILITIES • Preparation, production and execution of menu items and food quality standards according to detailed recipes and instructions, • Operation and maintenance of dishwashing unit and dish-cleaning areas, • Ability to execute other custodial duties as needed, • Receiving and storage of deliveries as related to the commissary kitchen and 3rd party suppliers, • Effective storage, management, and safe rotation (FIFO) of all products, • Cleaning, sanitation and maintenance of kitchen equipment and food production spaces, • Strict adherence to company, municipal and provincial guidelines as they are related to food safety and safe workplace environments SKILLS • Minimum of 1 year of kitchen experience with a general understanding of cooking and cleaning fundamentals and practices, • Strong understanding of food safety and public health practices, • Ability to execute and thrive in a fast-paced environment, • Strong time management and organizational skills with the ability to multitask when required, • Ability to communicate effectively, and respectfully and work well with others in a team-based setting, • Be able to work in a standing position for extended periods, • Availability to work days, evenings, and weekends as business demands, • Ability to lift up to 50 LBS, • Work Permit required, • Preferred but not required: Food Handlers Certification, • Open Availability is a must INCLUSIVITY AT IMPACT Impact Kitchen feeds a diverse community and is made stronger by a diverse team. We welcome and encourage applications from our entire community equally. As an Equal Opportunity Employer, the decision to hire is based solely on business needs, experience and future potential. Hiring is not determined or influenced by any classification of an individual as protected by the laws that govern the region for which the prospective individual would work within. This is true for all practices and policies within the employee journey / lifecycle. Impact Kitchen supports alternative ways to interview and encourages applications from individuals with disabilities. Should you require a reasonable accommodation, please indicate in your application. Both Impact Kitchen management and the applicant share responsibility to communicate and reasonably accommodate. Powered by JazzHR DMDWMnZOGM

Job DescriptionDescription: POSITION: Bar Manager LOCATION: Bazaar Meat by José Andrés – Ritz-Carlton NoMad, New York City SALARY RANGE: $75,000 – $85,000 + Bonus + Benefits REPORTS TO: Assistant General Manager & General Manager DEPARTMENT: Front of House – Beverage/Bar EMPLOYMENT TYPE: Salaried, Exempt About José Andrés Group José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for exceptional guest experiences, culinary innovation, and a values-driven culture. Our teams bring world-class food, beverage, and hospitality to life across award-winning concepts worldwide. Position Summary The Bar Manager is responsible for leading and executing the beverage program at Bazaar Meat by José Andrés, ensuring exceptional cocktail execution, elevated guest experiences, operational excellence, and financial performance. This role serves as the primary leader of the bar team, overseeing daily operations, training, inventory management, beverage cost controls, and service standards while embodying the spirit and hospitality culture of José Andrés Group. Working closely with the Assistant General Manager, General Manager, Culinary Team, and Corporate Beverage Leadership, the Bar Manager will drive innovation, maintain program integrity, and cultivate a high-performing team that delivers memorable experiences for every guest. Key Responsibilities Beverage Program Leadership • Execute and maintain Bazaar Meat's beverage program, including cocktails, spirits, wine, beer, and non-alcoholic offerings., • Ensure consistency in recipes, presentation, glassware, garnishes, and service standards., • Partner with Corporate Beverage Leadership on seasonal menu updates, cocktail development, and special programming., • Conduct regular tastings, product evaluations, and quality assurance reviews. Guest Experience & Service Excellence • Maintain a visible presence on the floor during service, leading by example and ensuring exceptional hospitality., • Support the team in delivering elevated guest experiences and beverage recommendations., • Resolve guest concerns professionally and proactively., • Foster a culture of hospitality, professionalism, and accountability. Team Leadership & Development • Recruit, train, coach, and develop bartenders and bar support staff., • Lead pre-shift meetings, beverage education sessions, and ongoing skills development., • Conduct performance evaluations and provide continuous feedback., • Promote a collaborative and positive work environment that reflects JAG's values. Inventory, Cost Control & Purchasing • Oversee beverage inventory management, weekly counts, ordering, and variance analysis., • Maintain beverage cost targets through proper portioning, pricing strategies, waste reduction, and inventory controls., • Manage vendor relationships and ensure timely and accurate ordering., • Review invoices, credits, and inventory reports for accuracy. Compliance, Safety & Sanitation • Ensure compliance with all local, state, and company alcohol service regulations., • Maintain Department of Health standards and sanitation practices throughout the bar operation., • Ensure all team members maintain required certifications and responsible alcohol service practices., • Uphold workplace safety standards and proper handling of equipment and chemicals. Events & Revenue Generation • Collaborate with the Events and Operations teams to execute private dining events, buyouts, and special activations., • Support beverage-driven promotions and programming that increase revenue and guest engagement., • Analyze sales trends and identify opportunities to improve beverage performance and profitability. Administrative & Operational Responsibilities • Maintain accurate POS programming and beverage database information., • Monitor labor productivity and scheduling to align with business needs., • Prepare weekly reports related to beverage sales, inventory performance, and operational KPIs., • Support restaurant initiatives, new menu rollouts, and special projects as needed. Requirements: Required Qualifications • Minimum 3–5 years of bar management or beverage leadership experience in upscale, luxury, or fine dining environments., • Strong knowledge of cocktails, spirits, wine, beer, and beverage service standards., • Proven success managing beverage costs, inventory systems, and ordering processes., • Experience training and developing hospitality teams., • Strong leadership, organizational, and communication skills., • Ability to thrive in a fast-paced, high-volume luxury hospitality environment., • Responsible alcohol service certification and Food Handler certification (or ability to obtain)., • Availability to work nights, weekends, holidays, and special events. Working Conditions & Physical Requirements • Ability to stand and walk for extended periods throughout service., • Ability to lift and carry up to 50 pounds with or without reasonable accommodation., • Frequent bending, reaching, carrying, and repetitive motion., • Exposure to varying temperatures, cleaning chemicals, and high-volume service environments. In Return, We Offer You • Competitive salary of $75,000–$85,000, • Annual bonus opportunity, • Comprehensive medical, dental, and vision benefits, • 401(k) retirement savings plan, • Employee dining and partner discounts, • Paid time off, • Career growth opportunities within José Andrés Group Equal Opportunity EmployerJosé Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

Job Description Lenox Hill Neighborhood House, widely recognized as one of New York’s premier human services providers, is a settlement house founded in 1894 that provides an extensive array of effective and integrated services—social, educational, health, housing, mental health, nutritional and fitness—which significantly improve the lives of 16,000 people in need each year, ages 3 to 103, on the East Side of Manhattan. Our clients include older adults, unhoused and formerly unhoused adults, children and families, disabled persons, adult learners and more. For more information on Lenox Hill Neighborhood House, please visit lenoxhill.org and check us out on Facebook or Instagram. Lenox Hill Neighborhood House is the leader in New York’s nonprofit farm-to-institution movement, serving 250,000 healthy, delicious, and culturally responsive meals annually through our diverse human services programs. We are seeking an innovative, ambitious, and mission-driven Chef Manager to join our team. The Chef Manager will report to the Executive Chef & Director of Culinary Programs and work closely with the entire Food Services, The Teaching Kitchen® at Lenox Hill Neighborhood House and Facilities Teams to improve our effectiveness, daily food operations and systems and farm-to-institution food service model. Through the Teaching Kitchen®, we train other nonprofits to transform their food service programs to a farm-to-institution model – without raising costs. The program aims to improve the health of individuals who depend on government-funded meals by increasing their access to fresh, healthy food and localizing institutional food systems to strengthen regional farms and economies and improve environmental sustainability. For more information on our innovative Teaching Kitchen and links to our social media and program materials, click here: https://www.lenoxhill.org/teachingkitchen. Responsibilities include, but are not limited to, the following: • Oversee the management and operations of our institutional kitchen, including the creation and management of program menus in accordance with all nutrition and funder requirements, • Lead and work closely with the Sous Chefs, Chef Tournant and all Food Services Team members for effective daily operations, including overseeing schedules, hiring, onboarding, and training, • Collaborate with chefs to develop, test, and introduce culturally responsive, farm-to-institution recipes that are scalable for institutional food service, • Support the expansion of community meal outreach initiatives, including coordinating meal production, distribution logistics, and community partnerships, • Utilize technology and data systems to track food costs, inventory, and production quantities while ensuring compliance with government food program requirements, • Be certified, or become certified, to make and serve food in New York City and ensure compliance with NYC Food Standards, • Evaluate costs, negotiate prices with vendors, and develop relationships with potential new sourcing opportunities, • Facilitate and assist in the management and oversight of the Food Services Program and provide periodic team training, facility self-inspections, and venue inventory, • Assist with all daily food operations, as well as in-house special events (menu prep, event set-up and breakdown, etc.), • Maintain compliance with all food handling procedures, including those of the Department of Health as well as those of the Neighborhood House, • Communicate effectively across the Neighborhood House and with Program/Department Leads to ensure streamlined communication related to menus and in-house meal service, • Lead the ongoing improvement of kitchen standard operating procedures (SOPs), ensuring clear systems for production, sanitation, inventory, and team workflows, • Complete all other responsibilities and duties as assigned by the Executive Chef & Director of Culinary Programs Qualifications: • Chef who thrives in a highly social, fast-paced community and institutional kitchen environment, • Bachelor’s degree, • Demonstrated commitment to healthy, local, and sustainable food, with 5+ years of culinary, food production, or restaurant management experience, • Experience operating community food programs and managing high-volume meal production kitchens and food service teams, • Demonstrated strong management skills, as well as excellent organizational, communication, and interpersonal skills, • Computer literacy, including Excel and relevant culinary or food service software, • Food Protection Certificate from the New York City Department of Health, or ability to obtain, • Experience working with programs such as DFTA (Department for the Aging) and CACFP (Child and Adult Care Food Program) strongly preferred, • Bilingual in English and Spanish preferred based on the language needs of the community served, • Commitment to food equity, sustainable food systems, and social justice, • Availability to work holidays as needed to ensure uninterrupted meal service Salary: $80,000 annually What we Offer: • Comprehensive health insurance choices for staff and their families, • Extensive paid time off – 25 days’ vacation; 12 holidays; and sick time, • Matching contributions to Retirement Plan, • Paid parental leave policy for all staff, • Professional Development Opportunities – certifications and licenses, conferences, trainings, lectures and more, • Free Life Insurance – 3x annual salary, • Pre-tax Flexible Spending Accounts for Medical, Dependent Care and Parking/Mass Transit, • Supplemental Insurance Coverage (Accident, Hospital and Critical Illness), • Staff events and parties including Film and Dinner nights, bowling parties, baseball games, food trucks, holiday parties, parties on our Green Roof, chocolate event for Valentine’s Day and ice cream socials, and much more., • Staff use of State-of-the Art Fitness Center, Gym and Swimming Pool, • Staff group fitness classes, swimming lessons and lap swim for staff, • PSLF (Public Service Loan Forgiveness) Eligible Employer All individuals, as a condition for employment by Lenox Hill Neighborhood House, are required to undergo a pre-employment background check. Certain positions require more extensive background checks to comply with applicable laws. At Lenox Hill Neighborhood House we value respect, diversity and integrity. We are an equal opportunity employer. Lenox Hill Neighborhood House prohibits discrimination and harassment of any type and affords equal employment opportunities to employees and applicants without regard to race, color, religion, sex, sexual orientation, gender identity or expression, pregnancy, age, national origin, disability status, genetic information, protected veteran status or any other characteristic protected by law. Lenox Hill Neighborhood House conforms to the spirit as well as to the letter of all applicable laws and regulations. The policy of equal employment opportunity (EEO) and anti-discrimination applies to all aspects of the relationship between Lenox Hill Neighborhood House and its colleagues.

Job DescriptionCompany Description Stratas Foods LLC is the leading supplier of fats and oils to the Foodservice, Food Ingredients and Retail Private Label markets in North America and is a producer of quality bulk and packaged dressings, mayonnaise and sauces. Stratas Foods was formed in October 2008 as a 50/50 joint venture between ACH Food Companies (ACH) and Archer Daniels Midland (ADM). Manufacturing facilities are located in Dallas and Houston, TX; Decatur and Quincy, IL; Englewood, NJ; Hillside, NJ; Fresno, CA; Nashville, TN; and Valdosta, GA. Corporate offices are located in Memphis, TN. We are committed to maintaining a progressive workplace by utilizing the ideas, skills and talents of all of our employees. We strive to make Stratas Foods a great place to work and are building a team capable of meeting our business goals. Job Description With leadership and guidance from facility Maintenance Manager, this position is responsible for the safe and effective operation of the wastewater separation system at the Hillside Manufacturing facility. Safety, sanitation, housekeeping, GMP standards, problem solving ability as well as good employee relations are considered key elements to the success of the wastewater operator. • Conduct wastewater facility operations within the compliance guidelines that are established by the local utility., • Conduct equipment maintenance projects, housekeeping, preventative maintenance, and ground maintenance., • Conduct water sampling, sludge handling, safety inspections, and chemical transfers., • Maintain a safe and healthy environment while performing the duties of the position., • Administer the receipt of chemical deliveries., • Ensure compliance with all safety, food safety, environmental, GMP rules, regulations and policies., • Maintain chemical inventory and report on a regular basis., • Maintain records for equipment run time and chemical dosages., • Completion of work orders to include chemical feed pump repairs and calibration, repair of valves and operators, and general mechanical maintenance., • Attend department, safety and GMP meetings., • Communicate shift activities to the Maintenance Manager on a daily basis., • Other duties as assigned by the Maintenance Manager, • Operation and general maintenance of low lift and high service pumps., • Make necessary chemical adjustments for process control.Qualifications Certifications, Licenses, Registrations: Possession of N-1 License required. Operates an industrial wastewater treatment plant (N license) with basic training and experience. Competencies: • Communications – Must be able to speak, read, and write English., • Leadership - Ability to lead others in the directions necessary to achieve mutually beneficial goals is important., • Analytical Skills – Able to perform basic mathematical, algebraic, and statistical calculations using a scientific calculator., • Root cause problem-solving techniques - Critical to an effective Operator, • Developing teamwork and productivity – Customer service focused Education: High School diploma or equivalent is required. Starting Pay: $45.68 / hour Related Experience: Minimum of 1 year of satisfactory experience in the operation and maintenance of equipment used in the controlling or purification of water at facilities. Demonstrate ability to perform all mechanical/maintenance functions required of the position. Equipment/Software Skills: Must be PC literate with working knowledge of MS Office, and Outlook. Demonstrate computer proficiency. Additional Information Physical: Ability to sit/stand/walk for long periods of time while performing job duties. Must be capable of working in confined spaces and from heights, climbing stairs and/or ladders, bending, kneeling; able to lift 50 lbs periodically and must be able to wear a respirator required. Sensory: Good Listening Skills; Public speaking abilities to communicate with both hourly and salaried personnel. Along with the listening skills you have to be able to determine the purpose of what you’re listening to and prioritize accordingly. Mental/Reasoning: Organizational; Decision making ability; Multi-tasking; Must have strong analytical and problem-solving abilities to accommodate a quick paced environment (a quick thinker). In keeping within the boundaries of company policy and union contracts. Along with safety. Benefits: Medical, Dental, Vision Stratas Foods is an equal opportunity employer and will not discriminate against any applicant or employee in any manner prohibited by law, including but not limited to, on the basis of race or color, religion, gender, age, genetic information, national origin/ancestry, mental or physical disability, family status/marital status, military/veteran status, and any other legally protected status. Pay Transparency Nondiscrimination Provision-The Employer will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the Employer’s legal duty to furnish information. 41 CFR 60-1.35(c) Stratas Foods Applicant Request for Accommodation Form: https://www.stratasfoods.com/compliance Stratas Foods California Privacy Rights Act Policy: https://www.stratasfoods.com/compliance