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Job Description Position Title: Sous Chef Pay 11 Reports To: Salary: $70,000 - $80,000 Other Forms of Compensation: Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to Work, This is R/A ! Job Summary As a Sous Chef at the Brooklyn Botanic Garden, you will play a key role in supporting the overall success of our diverse food service program, which includes a full-service café, retail grab-and-go offerings, and special catering events. You will assist in all aspects of culinary operations including planning, ordering, inventory, and food preparation. This role requires strict adherence to client culture, Department of Health regulations, and Restaurant Associates’ standards for food quality, freshness, and presentation. The Sous Chef also trains, develops, and directs the back-of-house team to deliver exceptional dining experiences for guests across all service formats. Essential Duties and Responsibilities: • Assist in coordinating and actively participate in the preparation and cooking of food for the café, retail, and catered events., • Collaborate on menu planning and creation for seasonal, on-trend offerings that reflect the Botanic Garden’s environment and clientele., • Roll out new culinary programs in partnership with the marketing and culinary team., • Support management of food and labor cost controls, inventory, and waste reduction., • Uphold sanitation, safety, and quality standards in compliance with Department of Health and company policies., • Provide leadership, training, and coaching for culinary associates., • Perform other related duties and special projects as assigned.Qualifications:, • Minimum of 5 years of progressive culinary experience, including at least 1 year in a supervisory or management role., • Background in restaurants, hotels, corporate dining, cultural institutions, or related high-volume food service operations., • Strong knowledge of culinary trends with a focus on quality, production, safety, sanitation, and cost management., • Experience with production sheets, ordering systems, and inventory management., • Demonstrated leadership, coaching, and staff development skills., • ServSafe or Department of Health Certification preferred., • Proficiency with MS Office, especially Excel. Restaurant Associates is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Associates at Restaurant Associates are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Restaurant Associates maintains a drug-free workplace. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Req ID: 1462294 Restaurant Associates Michael Abbey [[req_classification]]

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

Job Description Salary: $70000 - $80000 / 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 As a Sous Chef for FLIK Hospitality's Ace Team, you will support various accounts in the New York City Metro region. You will be responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client’s culture and guidelines, the Health Department’s regulations, and the company’s standards and expectations of food quality, freshness and presentation. The Sous Chef also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management. As a member of the Ace Team you will be responsible for supporting and/or managing Flik accounts. Being based in New York City, you will mainly support units in the Tri-State region. Additionally, you will be assigned to support non-local Flik locations requiring up to 25% travel. Ace schedules vary each week based on business needs. The majority of the assignments fall between Monday through Friday. There will be periodic evening, weekend and holiday assignments given with advance notice. Key Responsibilities: • Assists in coordinating and participating in the preparation and cooking of various food items., • Assists with planning and creating menus., • Rolls out new culinary programs in conjunction with the marketing and culinary team., • Assists with managing cost controls and controlling expenditure., • Performs other duties as assigned. Preferred Qualifications: • 5 years of related culinary experience including 1 year at the management level., • Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations., • Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation., • Ability to set up and distribute production sheets., • Ability to travel within the region to your assigned account(s)., • Supervisory, leadership, training, management, and coaching skills., • ServSafe or Department of Health Certification is preferred., • Computer skills and knowledge of MS Office products including Excel. Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. 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 Req ID: 1459836 Flik Hospitality Group JEANNE M LANE [[req_classification]]

Job Description Position Title: [[title]] Pay Grade: [[payGrade_obj]] Salary: 75000 - 85000 A family of companies and experiences As the leading foodservice and support services company, Compass Group USA is known for our great people, great service and our great results. If you’ve been hungry and away from home, chances are you’ve tasted Compass Group’s delicious food and experienced our outstanding service. We have over 284,000 US associates who work in award-winning restaurants, corporate cafes, hospitals, schools, arenas, museums, and more in all 50 states. Our reach is constantly expanding to shape the industry and create new opportunities for innovation. Join the Compass family today! great people. great services. great results. Each and every individual plays a key role in the growth and legacy of our company. We know the next big idea can come from anyone. We encourage developing and attracting expertise that differentiates us as a company as we continue to raise the bar. This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email . Job Summary As a Sous Chef , you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client’s culture and guidelines, the Health Department’s regulations, and the company’s standards and expectations of food quality, freshness and presentation. The Sous Chef II also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management. Essential Duties and Responsibilities: • Assists in coordinating and participating in the preparation and cooking of various food items., • Assists with planning and creating menus., • Rolls out new culinary programs in conjunction with the marketing and culinary team., • Assists with managing cost controls and controlling expenditure., • Performs other duties as assigned. Qualifications: • 5 years of related culinary experience including 1 year at the supervisory or lead level., • Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations., • Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation., • Ability to set up and distribute production sheets., • Supervisory, leadership, training, management, and coaching skills., • ServSafe or Department of Health Certification is preferred., • Computer skills and knowledge of MS Office products including Excel. 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. We encourage applicants with a criminal history (and driving history) to apply. Compass Corporate maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Corporate 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 for paid time off benefits information.

Job DescriptionDescription: SOUS CHEF - for Jose Andres Group, The Ritz-Carlton New York, NoMad (Zaytinya) Salary Range: $70K - $80K Company Overview: José Andrés Group restaurants have always been centered around our original mission, Change the World through the Power of Food! From fast-casual to fine dining and everything in between, JAG’ers know they all play a critical role in the overall success of our brands. Position Summary: Chef José Andrés and Jose Andrés Group Team have partnered with The Ritz Carlton NYC Nomad to provide dynamic food and beverage options in this incredible new property. We are looking for the city's most talented hospitality leaders to help us as we continue our mission to Change the World Through the Power of Food! The Sous Chef 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. Culinary Leadership • Work with the Head Chef to execute & maintain menus to brand standards., • 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., • 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., • Seek out opportunities to communicate JAG’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., • 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 Head Chef immediately., • Maintain a daily log to communicate between shifts and prevent issues from reoccurring., • Regularly conduct or attend 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., • 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 kitchen and janitor labor, scheduling and payroll., • Ensure tools such as Compeat are utilized correctly and data is accurate., • 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., • 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., • Extensive knowledge of food industry, restaurants and competitive markets., • Basic knowledge of revenue management., • 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.

Job DescriptionDescription: Sous Chef The Sous Chef, Kiosks 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. 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 COO 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. Oversight of all Kiosk employees including cashiers. 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 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: Skills & Knowledge Position requires a minimum of 3+ years of sous chef experience and 5+ years of kitchen experience. QSR Experience highly desired. Culinary degree preferred. Extensive knowledge of culinary fundamentals (knife skills, butchery, sauces, all kitchen stations) is required. 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. Extensive knowledge of food industry, restaurants and competitive markets. Basic knowledge of revenue management. Participation in the development of short- and long-term financial and operational goals of the restaurants. Abilities & Working Conditions 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.

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, homeless and formerly homeless adults, children and families, recent immigrants, 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. The Neighborhood House has transformed our institutional food services to a farm-totable model so that our clients across programs can eat, access and learn to use healthy, fresh, locally sourced and sustainable foods to improve their overall health and wellbeing. We serve 250,000+ meals annually to clients throughout our programs including three meals a day in our Women's Mental Health Shelter, Early Childhood Center and Older Adult Centers. We are looking for an innovative, ambitious, and mission-conscious Sous Chef to support the daily operations of our Food Services Program. This role requires strong leadership, hands-on kitchen experience, and a passion for healthy, sustainable food. The Sous Chef will work closely with the Food Services Management team to ensure the kitchen remains in full compliance with all City and State regulations and that all meals align with Lenox Hill’s farm-to-institution model. For more information on our innovative program, The Teaching Kitchen® and Food Services Model, visit . The Sous Chef will: • Oversee food preparation, storage, delivery, and service across all programs, including allergy-specific meals, • Supervise kitchen staff, assign tasks, manage prep lists, and coordinate daily meetings, • Lead and supervise the daily operations of the kitchen, setting the tone for professionalism, collaboration, and efficiency, • Manage the kitchen staff, providing clear direction, support, and ongoing skill development, • Maintain full compliance with all food handling procedures, including those of the Department of Health, as well as those of the Lenox Hill Neighborhood House, • Receive and label food orders, put them away properly, and manage kitchen inventory, • Ensure all recipes are followed consistently and meals are held at safe temperatures, • Keep the kitchen clean, organized, and inspection-ready at all times, • Support food tracking and inventory systems, • Support in-house special events, including menu execution, setup, and breakdown, • Occasionally deliver food to other sites, • Minimum of 4-5 years experience cooking in restaurant or institutional kitchens, • 2-3 years experience in a culinary management role (overseeing food service staff), • Experience working with multiple vendors, • Familiarity working within compliance standards for institutional food programs, • Strong verbal and written communication skills, • Demonstrate computer literacy, including Excel and pertinent culinary software., • Work a fast-paced schedule, given our 7-day a week operating schedule and the expansive needs of our food services program., • Share a commitment and passion for healthy, local, sustainable food, • Hold a certificate in Food Protection and Sanitation from the New York City Department of Health., • Demonstrate strong management skills, as well as excellent organizational and interpersonal skills to work effectively with the Food Services team to bring Lenox Hill Neighborhood House to its next level of excellence., • This is a full-time role with managerial responsibilities and benefits; schedule flexibility is required., • Availability needed: Sunday (7 AM – 3 PM) and Monday–Thursday (9 AM – 5 PM). What We Offer • Comprehensive health insurance choices for staff and their families, • Extensive paid time off – 25 days’ vacation time; 13 holidays; and substantial sick time, • Matching contributions to Retirement Plan, • Wonderful paid parental leave policy for all staff, • Professional Development Opportunities – 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), • We like to have fun! Monthly Film and Dinner nights, bowling parties, Mets and Yankee games, cruises, food trucks, holiday parties, parties on our two Green Roofs, chocolate event for Valentine’s Day and ice cream socials, and much more., • State-of-the Art Fitness Center, Gym and Swimming Pool, • PSLF (Public Service Loan Forgiveness) Eligible Employer 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 antidiscrimination applies to all aspects of the relationship between Lenox Hill Neighborhood House and its colleagues.

Job Description Position Title: Sous Chef Pay 12 Reports To: Salary: 65,000-68,000 Other Forms of Compensation: Our Passion is Food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people! Job Summary Job Summary: Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Assists the Executive Chef with managing cost controls and control expenditures for the account, • Assists the Executive Chef with planning and creating menus, • Produces and execute catering events, • A.S. or equivalent experience, • Some progressive culinary/kitchen management experience, depending upon formal degree or training, • Catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences helpful, • 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 Bon Appetit today! Bon Appetit is a member of Compass Group USA. Click here to Learn More about the Compass Story Associates at Bon Appetit 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 Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace. Req ID: 1469585 Bon Appetit BRYAN GONI

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. WHAT MAKES IMPACT KITCHEN UNIQUE? Our Values • 96% – The amount of managerial roles we filled through internal success planning last quarter., • 91% – Our average Employee Experience score. SOUS CHEF (Internally referred to as Assistant Culinary Experience Manager) As a Sous Chef at Impact Kitchen, you play a hands-on leadership role in the kitchen, setting the standard for culinary excellence. You are passionate about food quality, consistency, and operational execution — ensuring every dish reflects our values and commitment to guest satisfaction. You work closely with the Culinary Experience Manager to support and lead all aspects of back-of-house operations — from food preparation and cleanliness to compliance and team development. This role is ideal for someone who thrives in a fast-paced environment and leads from the front, setting the tone for the team through direct involvement in day-to-day kitchen activities. This position offers a clear growth path to Culinary Experience Manager and ultimately Restaurant General Manager. COMPENSATION Sous Chefs earn a total compensation between $68,000 - $72,000 per year and enjoy: * Meal stipend * Substantial 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 As a Sous Chef, you help lead all kitchen operations and support the Culinary Experience Team with a focus on food execution, cleanliness, consistency, and efficiency. You are accountable for delivering high-quality meals while managing food costs, labour, and kitchen systems. You model professionalism and inspire your team to work with purpose, urgency, and pride. This role involves direct leadership of a large portion of our team and serves as the main point of food production for our guests. You’ll work closely with both front-of-house and support teams across multiple levels of the organization. The Sous Chef (Assistant Culinary Experience Manager) reports to the Culinary Experience Manager. CORE RESPONSIBILITIES * Lead the daily execution of food preparation and kitchen operations * Lead by example in all areas of kitchen execution — including prepping, cooking, and expo — to set the standard for quality, urgency, and professionalism * Ensure all food served meets Impact’s quality, presentation, and consistency standards * Maintain a clean, safe, and organized kitchen that meets all health and safety regulations * Manage and oversee prep lists, production schedules, and service flow * Assist with scheduling and labour management to align with sales forecasts and budgets * Coach, train, and develop kitchen staff; promote a culture of accountability and learning * Uphold and reinforce SOPs for food production, inventory, and sanitation * Support recruitment and onboarding of kitchen talent; participate in evaluations and progressive discipline where necessary * Track and report on kitchen KPIs such as food cost, labour cost, and waste * Collaborate with senior leaders and culinary stakeholders on new menu items, recipe development, and production rollouts SKILLS & QUALIFICATIONS * Culinary Degree from a recognized institute or equivalent experience * Minimum 3 years of progressive kitchen management experience * Proven success managing food and labour costs in a high-volume kitchen * Comprehensive knowledge of food production, cost controls, sanitation, and kitchen safety * Strong leadership, communication, and organizational skills * Experience in training and developing culinary staff * Ability to ensure and train on consistency, quality, and plate presentation * Flexible availability including weekends and holidays; willingness to work extended hours when needed * Commissary or multi-location experience considered an asset * Ability to lift over 20 lbs and remain active during long shifts INCLUSIVITY AT IMPACT Impact Kitchen serves a diverse community and is made stronger by a diverse team. We welcome and encourage applications from individuals of all backgrounds, identities, and experiences. As an Equal Opportunity Employer, our hiring decisions are based solely on business needs, experience, and potential. We do not discriminate based on any classification protected by law. We are committed to accessible hiring practices. If you require accommodation during the recruitment process, please indicate this in your application. Both Impact Kitchen and the applicant share the responsibility to communicate and accommodate reasonably. Powered by JazzHR qCF3S3lGPR

Job Description Position Title: Sous Chef I Pay Grade: 11 Salary: $70,000 - $80,000 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 ! This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email . Job Summary Summary: As a Sous Chef I, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client’s culture and guidelines, the Health Department’s regulations, and the company’s standards and expectations of food quality, freshness and presentation. The Sous Chef I also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management. Essential Duties and Responsibilities: • Assists in coordinating and participating in the preparation and cooking of various food items., • Assists with planning and creating menus., • Rolls out new culinary programs in conjunction with the marketing and culinary team., • Assists with managing cost controls and controlling expenditure., • Performs other duties as assigned. Qualifications: • 5 years of related culinary experience including 1 year at the management level., • Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations., • Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation., • Ability to set up and distribute production sheets., • Supervisory, leadership, training, management, and coaching skills., • ServSafe or Department of Health Certification is preferred., • Computer skills and knowledge of MS Office products including Excel. Restaurant Associates is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Associates at Restaurant Associates are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • 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 for paid time off benefits information. Applications are accepted on an ongoing basis. Restaurant Associates maintains a drug-free workplace.

Job DescriptionDescription: Job Title: Sous Chef Reports to: Culinary Director Location: Bronx, NY Position Summary: Kommissary is a social enterprise on a mission to spread joy through food. We produce and deliver high volumes of meals spanning a diverse array of cuisines to every demographic in New York City. Our future Sous Chef loves cooking delicious food, is hardworking, dedicated, and experienced, with a complete understanding of the central kitchen cycle, including receiving, breakdown, production, holding/cooling warehousing, inventory management, and distribution logistics. You’ll love this role if you love to cook, you’re incredibly organized, detail oriented and have a drive for “getting things done!” You have a “no job too small” mentality with an ability to effectively and professionally interface with Kommissary team members and clients. We are a proud minority owned business that celebrates diversity, equity, and inclusion. Requirements & Duties: • Preparing meals and food to meet the specifications of clients in a timely manner., • Train new staff on cooking principles and DOH guidelines., • Properly measuring kitchen ingredients and food portions., • Ensuring kitchen staff adhere to set standards, procedures, department rules, DOH guidelines and sanitation requirements., • Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation., • Managing the kitchen inventory and ensuring supplies are fresh and of high quality., • Ensuring proper food temperatures when cooking and proper storage afterward., • Keeping the workstation and kitchen equipment clean, organized and sanitized., • Taking charge of kitchen opening, closing and other side duties as directed by the Culinary Director., • Ensure the quality and consistency of all food products., • Develop and update recipes to meet company standards., • Create and report new yield data and enter this information into the system., • Contribute innovative ideas for menu enhancements and improvements., • Suggest and implement strategies for improving overall operational flow., • Work collaboratively with other departments to ensure smooth and efficient operations., • Ensure food is made on time and in full accordance with production and packing schedules., • Maintain up-to-date temperature logs to ensure food safety., • Adhere to FIFO (First In, First Out) inventory management principles., • Successfully execute the production of 19,000+ meals daily., • Stay ahead of production schedules to ensure no less than two weeks' worth of meals are produced in advance., • Constantly monitor production pace and maintain optimal workflow to meet high-volume production goals., • NYC Food Handlers Certification., • Bilingual, English/Spanish., • 5+ years cooking in manufacturing or High-Volume Catering, commissary., • 5+ years supervisory experience in food production. The physical demands described here represent those that an employee must meet to perform the essential functions of this job successfully. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. · Lift up to 50 lbs. · Work standing or walking for long periods of time. · Work bending and squatting. · Work in cold, refrigerated, and frozen conditions. · Work in hot conditions. Other Duties: This job description is not designed to cover or contain a comprehensive list of activities, duties or responsibilities that are required of the employee. Other duties, responsibilities and activities may change or be assigned at any time with or without notice. Compensation & Benefits: • $80,0000.00-$85,000.00/Annual commensurate with experience This employer participates in E-Verify and will provide the federal government with your Form I-9 information to confirm that you are authorized to work in the U.S. Este empleador participa en E-Verify y proporcionará al gobierno federal la información de su Formulario I-9 para confirmar que usted está autorizado para trabajar en los EE.UU.. Equal Employment Opportunity: Kommissary does not discriminate in employment on the basis of race, color, religion, sex (including pregnancy and gender identity), national origin, political affiliation, sexual orientation, marital status, disability, genetic information, age, membership in an employee organization, retaliation, parental status, military service, or other non-merit factor. Kommissary is committed to providing access, equal opportunity, and reasonable accommodation for individuals with disabilities in employment, its services, programs, and activities. To request reasonable accommodation, contact us at Requirements:

Job Description Position Title: Sous Chef - Queens Village, NY Salary: $50,000 - $55,000 Other Forms of Compensation: Merit increases Think Fresh! Lead with Excellence! An industry leading hospitality food service group, Unidine is driven by its exceptional people sharing their passion, creativity and talent to craft memorable guest experiences. Unidine’s commitment to scratch cooking, innovative programs, venue concepts and services continues to push boundaries and modernize dining programs for hundreds of clients around the nation. Our restaurants, bars, cafeterias and bistros offer a place for guests to enjoy something extraordinary. That is why we believe that using the freshest ingredients makes for the best dishes, staying ahead of industry trends pushes us to be innovative, and giving team members the right tools and resources helps them to perform their best. Come and join our award-winning team! Job Summary Summary: As a Sous Chef II, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client’s culture and guidelines, the Health Department’s regulations, and the company’s standards and expectations of food quality, freshness and presentation. The Sous Chef II also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management. Essential Duties and Responsibilities: • Assists in coordinating and participating in the preparation and cooking of various food items., • Assists with planning and creating menus., • Rolls out new culinary programs in conjunction with the marketing and culinary team., • Assists with managing cost controls and controlling expenditure., • Performs other duties as assigned. Qualifications: • 5 years of related culinary experience including 1 year at the supervisory or lead level., • Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations., • Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation., • Ability to set up and distribute production sheets., • Supervisory, leadership, training, management, and coaching skills., • ServSafe or Department of Health Certification is preferred., • Computer skills and knowledge of MS Office products including Excel. Unidine is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Unidine 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 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. Applications are accepted on an ongoing basis. Unidine maintains a drug-free workplace. Req ID: 1471606 Unidine Nicholas Henderson [[req_classification]]

Job Description Job Title: Jr. Sous Chef Department: BOH Location: La Grande Boucherie – Washington, DC Reports To: Chef de Cuisine General Description La Grande Boucherie is seeking a driven and detail-oriented Jr. Sous Chef to join our culinary leadership team in DC. The Jr. Sous Chef supports the Chef de Cuisine in overseeing daily kitchen operations, ensuring consistency in execution, quality, and service standards. This role combines hands-on cooking with leadership responsibilities, with an emphasis on training, compliance, and operational excellence. Responsibilities * Support the Chef de Cuisine and Executive Chef in menu development, recipe creation, and costing. * Maintain awareness of budgetary goals, tracking food and labor costs, and identifying causes for variances. * Oversee daily prep, production, and service to ensure timely, high-quality execution. * Conduct line checks, maintain DOH compliance, and uphold sanitation standards. * Train, supervise, and mentor kitchen staff; assist in new hire onboarding and performance management. * Manage product ordering, receiving, and vendor relationships to ensure accuracy and quality. * Assist in creating schedules for BOH staff to optimize resources and maintain service flow. * Review and verify staff time punches, address attendance issues, and document coaching conversations. * Partner with FOH to ensure seamless guest experiences and provide staff food knowledge training. * Support event execution, BEO preparation, and collaboration with the management team. * Ensure safe work practices, investigate incidents, and maintain a professional, organized work environment. Essential Functions * Able to lift 30+ lbs and stand/walk for extended periods. * Strong leadership and communication skills, able to perform well under pressure. * Professional presentation and adherence to company grooming standards. * Proficiency in Microsoft Office and kitchen management systems. * Flexible schedule, able to work nights, weekends, and holidays as business requires. Work Experience Requirements * Minimum 2+ years of culinary experience, preferably in a Lead Cook role or higher, within a fine dining or comparable high-volume concept. Education & Certifications * High school diploma or GED required. * Valid DC Certified Food Protection Manager (CFPM) card. * Additional certifications (ABCA Manager card, DOH Food Protection Certificate) preferred. Powered by JazzHR z0hRBl4shJ

Job Description About Corner Table From the beginning, Corner Table has been obsessed with building a positive, supportive environment for our team members, who in turn take great care of our guests. We care about every meal and every moment. We value our team and the culture we have created and hire genuinely great people who get pleasure out of making people happy. We love what we do and are looking for people who share our passion! About The Smith The Smith is an extremely popular casual neighborhood brasserie – in fact, several of our locations are among the Top 100 busiest restaurants in the US! The menu features bistro classics, seasonal fare, and craft cocktails. Our signature lively atmosphere makes The Smith a versatile setting for an after-work bite, drinks on the town, a birthday bash, a working lunch, a bountiful brunch, or an I-don’t-want-to-cook-tonight night. The Position: Sous Chef Chefs will help drive restaurant operations. Sous Chefs must be committed to supporting an inclusive, innovative, and collaborative culture. They excel in supervising daily kitchen operations, making others happy, and actively sharing feedback, while properly managing all operations of the kitchen. Responsibilities: • Ensures that The Smith standards are always maintained for all team members, • Writes prep lists, checks, and audits methods of preparation and may work the line when necessary, • Maintain compliance with DOL/Health Department regulations and uphold company food safety, food handling, and sanitation requirements to ensure the health and safety of our employees and guest., • Supervises the preparation of all food items in the kitchen, • Ensures stations are kept clean and organized throughout the shift, • Provides feedback and guidance focusing on support and hospitality, ensuring that all team members have the tools to succeed., • Overseeing and ensuring that all company systems and policies are always maintained., • Order product and manage inventory to ensure product is fresh and used timely, • You can identify a problem and determine the solution, • You exemplify the highest standards of honesty and integrity., • You are highly confident in your abilities and are detail-oriented., • You are a team player and have excellent communication skills., • You genuinely get joy out of making people happy and are able to have fun while working, • You have a love and passion for the hospitality industry., • Competitive salary, • Bonus opportunity, • Comprehensive benefits plan, including medical, dental, vision and life insurance, • 401K plan with company match, • Employee Assistance Program, • Gym Discounts, • Commuter benefits, • Bring a friend to work bonus, • Generous paid time off Statement of Diversity At Corner Table Restaurants, each person brings their own perspectives and experiences. We strive to create an environment that is consciously inclusive, psychologically, and physically safe, and ensures everyone can be heard and valued. Diversity, equity, and inclusion in the workplace are essential to living our Core Values. We create and promote a culture that advocates for the equality of everyone, and it is our mission to continually maintain an environment where all our team members and guests belong, are respected, and thrive while being their best authentic selves. Corner Table Restaurants is an Equal Opportunity Employer

Job Description Salary: $90000 - $94000 Other Forms of Compensation: 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: Working as the Senior Sous Chef, you will be responsible for assisting in the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may be responsible for the supervision of hourly associates and working with the Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Assists the Executive Chef with managing cost controls and control expenditures for the account, • Assists the Executive Chef with planning and creating menus, • Produces and execute catering events, • A.O.S. Degree in Culinary Arts or culinary certificate and required experience, • Some progressive culinary/kitchen management experience, depending upon formal degree or training, • Catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences helpful, • 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 patient satisfaction programs/activities, • ServSafe certified - highly desirable Apply to Flik today! Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. 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 Req ID: 1475322 Flik Hospitality Group Jenah Freeman [[req_classification]]

Job Description Position Title: Sous Chef Emirates JFK Pay 11 Reports To: Salary: $65,000-$70,000/year Other Forms of Compensation: 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. This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email . Job Summary Summary: As a Sous Chef I, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client’s culture and guidelines, the Health Department’s regulations, and the company’s standards and expectations of food quality, freshness and presentation. The Sous Chef I also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management. Essential Duties and Responsibilities: • Assists in coordinating and participating in the preparation and cooking of various food items., • Assists with planning and creating menus., • Rolls out new culinary programs in conjunction with the marketing and culinary team., • Assists with managing cost controls and controlling expenditure., • Performs other duties as assigned. Qualifications: • 5 years of related culinary experience including 1 year at the management level., • Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations., • Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation., • Ability to set up and distribute production sheets., • Supervisory, leadership, training, management, and coaching skills., • ServSafe or Department of Health Certification is preferred., • Computer skills and knowledge of MS Office products including Excel. Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. 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 Req ID: 1476445 Flik Hospitality Group MARIANA SMITH [[req_classification]]

Job Description Position Title: Sr Sous Chef Pay 13 Reports To: Salary: $80,000 - $90,000 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 Job Summary: Working as the Senior Sous Chef, you will be responsible for assisting in the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may be responsible for the supervision of hourly associates and working with the Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Assists the Executive Chef with managing cost controls and control expenditures for the account, • Assists the Executive Chef with planning and creating menus, • Produces and execute catering events, • A.O.S. Degree in Culinary Arts or culinary certificate and required experience, • Some progressive culinary/kitchen management experience, depending upon formal degree or training, • Catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences helpful, • 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 patient satisfaction programs/activities, • ServSafe certified - highly desirable 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 Apply to Restaurant Associates today! Restaurant Associates is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Restaurant Associates maintains a drug-free workplace. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Req ID: 1463039 Restaurant Associates Leah Curry [[req_classification]]

Job Description Salary: $77,700.00 - $79,200.00 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: Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for the Capital One Landing with F&B partner, Jose Andres Group. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Assists the Executive Chef with managing cost controls and control expenditures for the account, • Assists the Executive Chef with planning and creating menus, • Produces and execute catering events, • A.S. or equivalent experience, • Some progressive culinary/kitchen management experience, depending upon formal degree or training, • Catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences helpful, • 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 Flik today! Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. 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 Req ID: 1464827 Flik Hospitality Group Steven Goldberg [[req_classification]]

Job Description Company Background From the beginning, Corner Table has been obsessed with building a positive, supportive environment for our team members, who in turn take great care of our guests. We care about every meal and every moment. We value our team and the culture we have created and hire genuinely great people who get pleasure out of making people happy. We love what we do and are looking for people who share our passion! PARLA Parla is a spot to celebrate NY-style pizza and Italian-inspired cocktails from the team behind The Smith. Located in the Upper West Side, Parla is an all-day destination for lunch and dinner, with plans to serve baked goods at breakfast. The square and round pizzas are the anchors of the menu, along with house-made pastas, veggies, and shareable plates created by Executive Chef Brian Ellis. The bar specializes in espresso, wine, and cocktails using a curated selection of amari and vermouth. The Position: Sous Chef Chefs will help drive restaurant operations. Sous Chefs must be committed to supporting an inclusive, innovative, and collaborative culture. They excel in supervising daily kitchen operations making others happy. Responsibilities: • Ensures that Corner Table Restaurants’ standards are always maintained for all team members., • Writes prep lists, checks, and audits methods of preparation and may work the line when necessary., • Maintain compliance with DOL/Health Department regulations and uphold company food safety, food handling, and sanitation requirements to ensure the health and safety of our employees and guests., • Supervises the preparation of all food items in the kitchen., • Ensures stations are kept clean and organized throughout the shift., • Provides feedback and guidance focusing on support and hospitality, ensuring that all team members have the tools to succeed., • Overseeing and ensuring that all company systems and policies are always maintained., • Order product and manage inventory to ensure all product is fresh and used timely, • You can identify a problem and determine the solution., • You exemplify the highest standards of honesty and integrity., • You are highly confident in your abilities and are detail-oriented., • You are a team player and have excellent communication skills., • You genuinely get joy out of making people happy and are able to have fun while working., • You have a love and passion for the hospitality industry., • You have 2-3 years of chef experience (preferably in Italian or Pizza focus restaurants), • Must be knowledgeable and interested in the restaurant industry, • A great environment to work in surrounded by talented, hardworking, passionate, and fun people., • Competitive salary, • Comprehensive benefits plan, including medical, dental, vision, 401(K), and life insurance., • Gym Discounts, • Bonus opportunity, • Commuter benefits Statement of Diversity At Corner Table Restaurants, each person brings their own perspectives and experiences. We strive to create an environment that is consciously inclusive, psychologically, and physically safe, and ensures everyone can be heard and valued. Diversity, equity, and inclusion in the workplace are essential to living our Core Values. We create and promote a culture that advocates for the equality of everyone, and it is our mission to continually maintain an environment where all our team members and guests belong, are respected, and thrive while being their best authentic selves. Corner Table Restaurants is an Equal Opportunity Employer

Job Description The Banquet Chef/Executive Sous Chef supports the Executive Chef in managing and overseeing daily culinary operations to uphold the highest standards for all food prepared and served at City Winery. This role ensures compliance with City Winery’s food culture, quality standards, and regulatory guidelines while maintaining exceptional food freshness, presentation, and taste. As a creative leader with a passion for the culinary arts, the Banquet Chef develops and executes culinary strategies, fosters a culture of trust and respect, and leads by example. 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 Overview of Responsibilities General Responsibilities • Collaborate with the Executive Chef to oversee all kitchen production areas across multiple shifts, ensuring smooth coordination, consistent quality, and operational excellence., • Manage and lead kitchen staff by delegating responsibilities, setting deadlines, and maintaining accountability, with a focus on fostering a positive, professional, and efficient work environment., • Uphold City Winery’s philosophy, culture, and commitment to quality food and service across all culinary operations, including restaurant, venue, and event spaces., • Monitor production standards to ensure the highest levels of quality, consistency, and efficiency, while driving productivity and maintaining professionalism., • Train and mentor kitchen staff in food storage, preparation, cooking, garnishing, and presentation techniques to align with City Winery’s standards and expectations., • Ensure proper sanitation, cleanliness, and safety protocols are upheld at all times, including the routine inspection and maintenance of kitchen equipment., • Collaborate with internal teams to plan and execute culinary elements for events, banquets, and restaurant services, supporting the Company’s revenue goals and ensuring an exceptional guest experience. Culinary and Event Management • Lead and coordinate culinary operations across multiple concepts, specializing in event and banquet production while supporting restaurant and venue services., • Oversee the quality, quantity, and consistency of all food production, ensuring it aligns with City Winery’s standards and guest expectations., • Develop and standardize recipes and preparation techniques to maintain high quality and minimize food costs, while exercising portion control and assisting in menu pricing., • Manage food presentation standards, including the creation of visually appealing and functional banquet and event displays., • Partner with event teams to ensure seamless integration of culinary offerings into special events, banquets, and venue services, maximizing revenue potential., • Ensure adherence to health regulations and safety standards across all culinary operations., • Lead the hiring, training, and performance management of kitchen staff, providing ongoing coaching, feedback, and development to build a skilled and motivated team., • Monitor and manage kitchen financials, including food costs, labor costs, and payroll, ensuring alignment with budgetary goals. Administrative and Operational Oversight • Oversee the scheduling, production planning, and inventory management for all shifts and concepts, ensuring smooth daily operations., • Ensure Shift Supervisors and kitchen leaders complete necessary administrative tasks, including scheduling, reporting, and compliance documentation., • Collaborate with leadership and internal teams to evaluate and implement strategies for improving operational efficiency and revenue generation., • Support overall business objectives by aligning kitchen operations with the needs of the restaurant, venue, and events. 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 pounds, • 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 EVerify Program in certain locations, as required by law. We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionDescription: SOUS CHEF - Zaytinya NYC Salary Range: $70,000 - $80,000 Company Overview: José Andrés Group restaurants have always been centered around our original mission, Change the World through the Power of Food! From fast-casual to fine dining and everything in between, JAG’ers know they all play a critical role in the overall success of our brands. What you can expect from us: • Competitive Pay with industry-leading benefits, • Medical, Dental, Vision, 401k, PTO, • 50% off food at any of our restaurants, • Bonus eligibility, • Flexible Schedules, • Fun, Dynamic, Innovative atmosphere, • Education Assistance/Tuition Reimbursement 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. 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., • Educate and coach the 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 document 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., • 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., • Understand, practice and teach policies and procedures., • Ensure concept vision and communicate policy to team and managers., • Communicate any major facility or operational emergencies 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., • Responsible for maintaining a current and valid Food Service Manager certification in the State of employment., • Correct all violations with a sense of urgency., • 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 kitchen and janitor labor, scheduling and payroll. Ensure tools such as Compeat are utilized correctly and data is accurate., • Position requires a minimum of 2+ 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., • Experience with Mediterranean cuisine is preferred but not required., • 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., • Extensive knowledge of food industry, restaurants and competitive markets., • 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., • Must be able to exert well-paced ability to maneuver between functions occurring simultaneously., • Must be able to lift up to 15 lbs. on a regular and continuing basis.

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 Description Support the Executive Chef in providing leadership, direction and motivation to the culinary team, ensuring the successful execution of daily department operations and that consistent, high quality product is produced. Responsible for all culinary functions and staff in assigned kitchen. Strives to continually improve guest and team member engagement and maximize the financial performance of the department. Responsibilities: * Supervise daily culinary operations in assigned kitchen and ensure compliance with all policies, standards and procedures. Understand team member positions well enough to perform duties in team members’ absence. * Schedule team members to business demands and track team member time and attendance. * Manage staffing levels to ensure that guest service, operational needs and financial objectives are met. * Ensure compliance with food handling and sanitation standards. Follow proper handling and correct temperatures of all food products. * Regularly estimate production needs and communicate to culinary team. * Prepare and cook food. Assist in determining how food should be presented and create innovative, attractive food displays. * Maintain purchasing, receiving and food storage standards. * Ensure regular, ongoing communication occurs (e.g. daily rallies, divisional/departmental meetings, attendance at regular and ad hoc hotel meetings). * Ensure team member recognition is taking place on all shifts and participate in all team member recognition programs. Celebrate successes and publicly recognize the contributions of team members. * Solicit team member feedback, utilize an “open door” policy and review team member engagement results to identify and address team member problems or concerns. * Stay informed of market trends and introduce new products and services to drive guest engagement, increase revenue and ensure a competitive position in the market. * Ensure proper controls are in place and polices are established and followed by all team members and are administered fairly and consistently, disciplinary procedures and documentation are completed according to standard. * Participate in the development and implementation of corrective action plans to improve guest satisfaction and strive to improve quality. * Identify opportunities to optimize performance and create value by challenging existing processes, encouraging innovation and driving necessary change. * Communicate the impact of the department’s operations on the property’s operational and financial goals and objectives and achieve or exceed budgeted goals. Achieve and exceed goals including performance goals, budget goals, team goals, etc. * Review guest comments, guest satisfaction results and other data to identify areas for improvement. Respond to and handle guest opportunities and challenges. * Establish and maintain open, collaborative internal and external relationships and ensure direct reports do the same. Assist team in developing lasting relationships with guests to secure repeat business. Serve as a role model to demonstrate appropriate behaviors. * Provide inspirational leadership to enliven the Hotels Vision, Mission and Compass; deliver on Our Promise, provide Good-Natured Service and uphold our Brand Pillars. * Recruit and select talented team members who will enhance the Hotels culture and demonstrate functional expertise; ensuring staffing levels are appropriate to meet business demands. * Train department team members; plan, assign and direct work; reward and discipline team members; address complaints and resolve problems. Provide guidance and direction to subordinates through coaching, counseling, mentoring, and reviewing performance. Empower team members to deliver the ultimate guest experience. Observe team member service behaviors and provide ongoing feedback. * Utilize interpersonal and communication skills to lead, influence and inspire others; advocate sound business decisions; demonstrate honesty and integrity; lead by example. * Build and maintain an organizational culture that maximizes guest and team member engagement and attracts top talent. Requirements: * Must be at least 21 years of age * Strong interpersonal relations and leadership abilities. Exemplifies a passionate “can do” attitude with natural leadership and motivational skills * Prior experience in a quality hotel, restaurant or bar brand; depth of knowledge of excel, purchasing and control procedures, cost controls and DOH procedures * Knowledge of Food and Beverage and Culinary operations; track record of strong leadership and strategic planning skills; and proven achievements in optimizing guest and team member engagement * Working knowledge of Food & Beverage operations, financials and budgeting systems with a clear understanding of cost controls and driving top line revenue * Excellent organizational, verbal and written communication skills * Well versed in culinary financial aspects * Technically savvy and familiar with culinary operating/budgeting systems and spreadsheets. * Ability to identify and solve problems. * Professional & appropriate business appearance and demeanor aligned with the Hotel brand and culture. * Excellent verbal and written communication skills. * Flexibility to meet the demands of a 24-hour operation

Job Description Salary: $80,000 to $85,000/ year CulinArt Group operates over 250 onsite corporate, higher education, private school, healthcare and destination recreation/leisure dining facilities in 18 states, including cafés, coffee bars, concessions, executive dining, catering and conference dining, social catering/special events, office coffee service and vending. CulinArt’s extremely diverse client portfolio affords great opportunities for career advancement within the company, across multiple industry segments and geographic regions. Job Summary As the Senior Chef Manager, you will lead both front- and back-of-house operations for a high-volume, corporate dining account in Bronx, NY that includes a wide range of catered events and dining experiences. This culinary management role requires a dynamic leader with proven experience managing culinary teams, driving operational excellence, and ensuring exceptional food quality and service delivery. You will be responsible for culinary program oversight, menu development, inventory and procurement management, labor and food cost controls, sanitation compliance, and financial reporting. Additionally, you will lead staffing efforts including hiring, training, coaching, and performance management. Key Responsibilities: • Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws, • Participates in employee meetings and training programs, • Conducts safety, sanitation and maintenance programs, • Maintains food cost while ensuring quality standards, • Maintains an active role in managing team developments, • Manages purchasing and inventory controls, • Degree in Culinary Arts is preferred or equivalent professional experience, • Five years of progressive and hands-on culinary management experience, • Self-starter, innovative, and able to multitask, • Experience in Corporate dining, country club, hotel environments preferred., • Experience with catering required., • Maintains a positive attitude under pressure and motivates the team, • Must possess a passion for excellence, • Must be knowledgeable on HACCP controls along with proper storage and use of food, • Purchasing, food storage, and sanitation experience, • P&L and financial reporting experience, • Knowledge of budgets, labor costs, and inventory controls, • Strong leadership, coaching and training skills, • Computer skills: proficient in Microsoft Office and POS, • Excellent verbal and written communication skills, • Exceptional business etiquette and client relations, • Ability to lift, bend and carry up to 40 lbs, • Knowledge of safe and sanitary food handling principles, • Conformity to the highest standards of personal integrity and ethical behavior CulinArt is a member of Compass Group USA Click here to Learn More about the Compass Story! Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Associates at CulinArt 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 Req ID: 1470492 CulinArt Sector NANCY M TEIXEIRA [[req_classification]]

Further, Team Members must be prepared and able to perform the duties inherent in other Team Member job descriptions. Provides support as a member of the seafood team to include duties related to counter service, stocking, and sanitation in the seafood department. All Whole Foods Market Retail jobs

The Chef de Cuisine will oversee all aspects of the Kitchen operation including menu planning, food costs, private events, hygiene and sanitation, recruitment, retention and development of chefs within the kitchen department. As the Chef de Cuisine you will act as senior leadership by developing and

Job Description 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 dedicated and detail-oriented Kitchen Staff members to join our team at Just Food For Dogs, a leading pet food company committed to producing high-quality, nutritious meals for pets. The Kitchen Staff 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. Food Handlers Certificate Required with 30 Days, • 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. Live Our Mission – At JustFoodForDogs, we act with integrity and build trust, treating everyone with dignity and respect. We bring passion to our mission, contribute positively to our environment, and strive to eliminate drama and negativity. Our commitment extends to exceeding expectations and supporting both our communities and the planet. Be a Team Player – JustFoodForDogs values positive teamwork and strong relationships. We prioritize trust, support, and team success over individual recognition. Our approach is to serve others and focus on collective goals, ensuring that collaboration and mutual support are at the heart of our work. Maintain a Positive Attitude – At JustFoodForDogs, we bring energy and enthusiasm to inspire our team. We stay optimistic, lead with empathy, and manage change with a positive outlook. Our focus is on constructive feedback and willingly assisting others to foster a supportive and confident workplace. Deliver Results – We are driven to win with determination and commitment at JustFoodForDogs. We honor our promises, take initiative, and pay attention to the details. Our goal is to consistently deliver on our objectives while holding ourselves and others accountable for results. 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 Job Title: Production Associate Reporting To: General Manager Location: New York, NY 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., • 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. 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.

Classic cooking techniques and recipe knowledge. Fulfill sanitation codes/standards and Department of Health regulations, ensuring team follows as well. Accommodate the needs of the guests such as allergy and/or dietary restrictions and modifications.

During service the cook must be able to follow instructions from the Executive Chef, Sous Chef and Chef de Partie correctly and efficiently. Maintain cleanliness and sanitation of work area and equipment throughout the shift in accordance with Health Department and restaurant standards. Must be able

Maintaining the cleanliness and sanitation of work areas and equipment in accordance with Health Department and Dinex standards.

Job DescriptionSalary: $24.73/hour Position: Maintenance Worker Department: Morivivi Residential Program Location: Bronx Reports To:Morivivi Program Manager Classification:Full-Time, Non-Exempt Work Model: In-Person Compensation: $24.73/hour of Positions: 1 The Violence Intervention Program (VIP)partners with Latinx communities to end gender-based violence. Created as a grassroots response to intimate partner violence and sexual assault, VIP has always centered survivors in its leadership and has worked to create a community of staff that reflects the rich national, ethnic and racial diversity of the communities it serves. VIP runs four non-residential social service programs, two residential shelter and housing programs, and a robust community engagement team. The Moriviv Residential Programis a 51-bed scattered site safe dwelling. The goal of this program is to provide short-term shelter for survivors of domestic violence and their children. Supportive services offered at Morivivi include individual counseling, support groups, case management, childrens services, housing advocacy, and referrals for educational/vocational facilities and job preparation. Morivivi promotes healing, empowerment, andself-sufficiency while providing asafe and supportive environmentfree from violence. The Maintenance Workeris responsible for performing the routine upkeep and extensive range of work in the repair and general maintenance of office buildings, safe dwellings and/or apartments; incl. surrounding grounds. The Maintenance Worker is under the direct supervision of the Morivivi Program Manager. The Maintenance Worker is on call for building/apartment emergencies 24 hours a day. Emergency issues include but are not limited to problems with gas, heat, hot water, flooding and/or lock issues. Essential Functions: • Performing repair or general maintenance (Sweeping, mopping, waxing, garbage collection, etc.) work of VIPs office buildings, safe dwellings and/or apartments, and surrounding grounds., • Overseeing the regular boiler/furnace and gas heat operations, calling for service when necessary., • Repairing and treating structures such as showers, floors, sinks, walls, ceilings, and carpets., • Performing minor repairs and troubleshooting, incl. new installations and replacing locks and/or keys., • Monitoring exit signs and alarms on exit doors., • Plumbing repairs as needed, including repair of leaks., • Recommending repairs and necessity for outside contractors., • Performing building repairs, such as plastering, painting, stripping floors, etc., including repairing and replacing electric plugs and light fixtures., • Moving and assisting in the transportation of furniture and equipment., • Cleaning the front of buildings includes sweeping and spraying when needed., • Garbage collection and bringing garbage to the curbside on garbage removal days. Make arrangements with the Sanitation department to remove special/large items., • Snow removal from the front of buildings and on steps, including salting the sidewalk as needed., • Maintaining accurate inventory of janitorial supplies and equipment, including receiving and storing deliveries., • Pick up and deliver donations to the agency and/or clients as needed., • Cover daily responsibilities for any vacancies/absences within the agency., • Overseeing extermination of buildings, safe dwellings, and apartments when necessary., • Support and comply with the values and policies of the Violence Intervention Program., • Attend and participate in regularly scheduled agency and program meetings, including supervision sessions with the Program Manager, case conferences, agency-wide staff meetings, development meetings, and others as needed., • Capacity building in all areas of the agency-demonstrating competency with incorporating financial literacy in the performance of their responsibilities., • Perform other tasks as required, including any related supervisory and administrative duties as needed. Requirements: • Relevant experience required, • Must have a minimum of two (2) years of previous experience in a maintenance or custodian role., • Fully Bilingual Required (English/Spanish verbal and written)., • Previous experience and knowledge in painting, plastering, wallpaper hanging, removal and installation of commercial tiles, plumbing repair, repairing and maintaining heaters/radiators, and troubleshooting air conditioning systems., • Must be able to use efficiently various power and hand tools., • Must be able to communicate and follow instructions efficiently and fluently in both written and oral form., • Ability to assist moving clients in/out of VIP safe dwelling (Shelter) & SHP (Casa Sandra), incl. heavy lifting (30 lbs.) and travel via public transportation (bus, train, etc.), • Must have the ability to establish and maintain effective and cooperative working relationships., • Must be knowledgeable in working with diverse communities, particularly Latino, people of color, and low-income populations, and deliver culturally competent services., • Must be well organized, assertive, and work independently and collectively while maintaining a flexible schedule., • Must have the ability to operate office equipment such as computers, copy machines, fax machines, phone systems, etc. with solid internet and software skills, including Microsoft Office and client database., • A flexible schedule is required to meet the clients needs e.g., evenings, weekends, • Must be able to exercise good judgment and sensitivity at all times., • Must ensure agency, program, and client confidentiality at all times., • A valid NYS Drivers License a plus. Compensation & Benefits • Full-Time, Non-Exempt position, working 35 hours per week with an hourly rate of $24.73/hour., • We cover 90% of the cost of medical insurance (United Healthcare/Oxford), dental insurance (Aetna), and vision insurance (VSP) for employee and spouse/children/family. Flexible Spending Accounts and Health Savings Accounts are available., • Flexible PTO Program, 13 paid holidays, a mid-year and end-of-year fully paid office closure., • Half-day Friday schedule (optional), • Commuter benefits (Mass Transit & Parking), • 403b retirement plan, • Employee Assistance Program, • Disability and Life Insurance policies

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

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

Job Description Job Summary: Responsible for maintaining and setting up food production and quality control of all meat, fish, fowl, sauces, stocks, seasoning hors d'oeuvres and all other food items prepared in the different kitchen stations and venues. Essential Duties and Responsibilities: • Prepares all food items according to standard recipes to ensure consistency of product to the guest., • Visually inspects, selects and uses only food items ideal cooking, in preparation of all menu items., • Checks and controls the proper storage of products, monitoring age and condition of all food items to rotate and maintain highest quality., • Keeps all refrigeration equipment, storage and working areas clean and clutter free, complying with Health department regulations., • Reads and employs math skills to follow recipes., • Trains newly hired prep cooks and lead cooks to meet standards laid out in job description., • Leads and directs culinary team in the absence of a Sous Chef, • Coordinates end of shift breakdown and cleaning., • Travel, as necessary, to different properties/venues, • Assist coworkers with completion of assignments when needed, • Keep work area clean and well organized, • Attend and participate in all scheduled meetings and training sessions., • Any combination of education, training or experience that provides the required knowledge, skills and abilities., • High school diploma required., • Culinary or Apprenticeship program required., • Five or more years' cooking experience required., • Prior catering cooking experience required, • Ability to obtain any government required licenses or certificates., • Great working knowledge of the fundamentals of the broiler, sauté, fry, roast, moist heat and other cooking methods., • Great working knowledge of accepted standards of sanitation., • Great knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, steamers, kettles, etc., • Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes., • Ability to read, write, and speak the English language to read recipes and communicate with internal and external guests., • Must be able to work under pressure and meet deadlines, while maintaining a positive attitude and providing exemplary customer service., • Ability to work independently or in a team setting, • Ability to communicate effectively with Team Members, management, clients and vendors if necessary., • Ability to obtain Food Service Sanitation certificates., • Ability to safely and successfully perform the essential job functions, including meeting productivity standards., • Ability to maintain regular, punctual attendance, • Must be able to lift and carry up to 50 lbs, • Must be able to talk, listen and speak clearly, • Ability to stand, bend, stoop on a consistent basis, • Always practice our Fundamentals., • Maintain professional appearance and behavior when in contact with guests and team members., • Arrive to work in a perfect uniform and excellent hygiene, • Know and follow all Pier Sixty emergency, safety and health procedures., • Follow policies and Procedures in training manuals and Team Member handbook, • Follow proper time keeping policies and procedures, • Follow the sign in and out procedure for keys as necessary

Job DescriptionAbout us: From innovative menus and striking design to impeccable service and critical attention to detail, at Great Performances, we weave our mission into all we do. This woman-owned business serving New York City for over four decades has evolved from a waitress staffing agency to the leading catering, events, and hospitality companies in the greater New York area. We provide food services in an array of celebrated New York City cultural institutions including Jazz at Lincoln Center, Brooklyn Museum, Brooklyn Academy of Music, Wave Hill, and The Apollo Theater. We are known for full-service catering and events, corporate workplace dining and amenity programs, and large-scale event and festival production. Great Performances is the nation’s first caterer to own and operate an organic farm, Katchkie Farm located in Kinderhook, NY. Progressive from the start, we consistently set the pace for industry best practices. We are seeking highly motivated and talented individuals to join our team and to support our vision, mission, and values through everything they do. If you share our passion and want to make a meaningful impact, we invite you to apply. Our Vision: Building Community to Better Our World Our Mission: Unleash Joy through Genuine Hospitality Our Core Values: Craftsmanship: developing new menus, designs, and moments to deliver engaging experiences to our clients and guests. People: creating fair access, opportunity, and advancement for everyone. Our employees are our greatest asset. Sustainability: upholding and elevating standards for sustainable behaviors that support our planet. Collaboration: aligning with our clients’, colleagues’, and community’s visions to execute a successful experience. Doing Good through Food: engaging in action around food access, health and wellness, education, and philanthropy. Responsibilities • Provide excellent customer service to guests and patrons, • Assist employees in the daily responsibilities of the setup and breakdown of the venue’s service, • Monitors and completes checklists for opening and closing responsibilities, • Demonstrate Great Performances’ hospitality standards with guests and co-workers, • Assists guests with their questions and concerns, providing an answer or solution, • Ensure all employees follow the NYC Department of Health guidelines on safety and sanitation, • Accurate cash handling and knowledge and management of POS systems, • Reporting all discrepancies immediately to the Manager, • Maintaining OSHA records and Labor notices, • Complete daily end-of-day manager log, noting concerns or issues with employees, guests, and culinary items, • Manages inventory of venue products, food, beverages, supplies, • Maintain proper storage of all food and beverage items, practicing the FIFO system, • Maintain food temperature logs and refrigeration logs throughout the shift, • Maintain venue signage is accurate, • 2 - 3 years supervisory experience, • Provides a high level of professional communication and customer service, • Assists all guests in a friendly, courteous, and professional manner, • Ability to resolve guests' and clients' questions and concerns, • Ability to work independently and as part of a team, • Assist other team members as needed, • Ability to work in a team environment, • Ability to multitask and adapt to last-minute changes, • Ability to reach, bend, lift, push, and pull Seasonal: October 2025- May 2026 Benefits: Sick Time

NYC Health + Hospitals/Gotham Health is one of the largest Federally Qualified Health Center (FQHC) in the country, providing coordinated world-class primary and specialty care with dignity and respect for all New Yorkers, without exception. At Gotham Health, we practice a person-centered caring culture that values delivering compassionate, quality healthcare in partnership with our patients, community organizations, and staff. Gotham Health is focused on high-quality, affordable care to everyone regardless of ability to pay. Gotham Health serves the community through a two-pronged approach: providing treatment to those who need it while at the same time emphasizing prevention. We strive to deliver services in a way that maximizes each patient's opportunity to achieve successful health outcomes, we believe in every person's right to participate in their care plans, we facilitate partnerships with other community resources to meet the needs of our patients beyond healthcare, and we celebrate and recognize the compassionate care of our committed staff. Join our team if you want to be part of our Gotham Health Family, a person-centered, fully integrated, and innovative ambulatory care network. Work Shifts Monday - Friday 7:00 A.M – 8:30 P.M Saturday availability required Duties & Responsibilities Purpose of Position: This class of positions encompasses work of varying degrees of difficulty and responsibility in the operation of a Dietary Department. All personnel perform related work. Under general supervision, plans and directs the operation of a major division of a dietary service. Examples of Typical Tasks: At a more difficult and responsible level, performs the duties of Assignment Level I: 1. Makes nutritional assessments. Interviews clients and/or their families to obtain history of food habits and preferences. Explains diet to clients and/or their families and monitors reaction to diet., 2. Interprets laboratory, physical, and social data in medical records., 3. Monitors clients for and evaluates food/drug interactions. Consults physicians about appropriate menu modifications. Assists with preparation of nutritional analysis of general and therapeutic cycle menus., 4. Prepares client nutritional care plans., 5. Directs service of client diets. Generally interacts with food service managers in the preparation of food, as indicated by master menu, standard recipes and census requirements., 6. May inspect kitchen areas to ensure that proper standards are maintained in the preparation, cooking and serving of food, and checks the quality, quantity, appearance, temperature and palatability of food. May instruct and supervise staff working in kitchens, cafeterias, and dining rooms to ensure maintenance of premises and equipment in good sanitary condition., 7. Participates in testing new recipes and reports results for possible inclusion in department recipe manual., 8. Counsels clients and/or their families in the preparation of special therapeutic or modified diets at home., 9. Maintains records and writes reports., 10. Prepares nutritional assessments, nutritional care and discharge plans, and records nutritional data in medical records; documents follow-up plan of care in medical records., 11. Supervises the receipt, storage and distribution of food and other supplies., 12. Participates in nutritional training of field placement students., 13. Participates in rounds with patient health care team., 14. Directs service of patient diets. Instructs and supervises cooks and cook’s helpers in the preparation and distribution of food, as indicated by master menu, standard recipes and census and portion control requirements., 15. Maintains liaison with community organizations relating to nutrition education and/or information; may participate in nutritional community health fairs. In addition to performing the duties of Assignment Level I at a more difficult and responsible level, as described above, performs the following: 1. Directs and supervises work of dietitians, dietetic technicians, food service supervisors, cooks and helpers in a unit of a dietetic department. Is responsible for personnel work schedules and performance ratings., 2. Participates in menus planning. Evaluates and adjusts master menus to assure nutritional adequacy of therapeutic diets. Consults with medical staff concerning food service and nutritional needs of clients., 3. Inspects assigned food service for compliance with accepted standards, departmental and/or other regulatory agencies’ policies related to food preparation, portion control, tray service, sanitation of work areas, use and care of equipment and supplies., 4. Inspects or supervises the inspection of all foods, supplies, and equipment upon receipt for compliance with specifications., 5. Prepares or assists with the preparation of estimates of food requirements and monthly requisitions, and may monitor expenditures., 6. Develops educational and training program for professional and auxiliary staff., 7. Maintains records and writes reports., 8. Provides nutritional counseling for outpatients., 9. Supervises and participates in the planning for patient’s nutritional care and education both in the hospital and the out-patient department., 10. Develops and directs the dietetic teaching program, in accordance with the New York State requirements; plans and conducts courses in diet therapy, nutrition and cookery, including laboratory sessions and practice work. Minimum Qualifications Qualification Requirements: For appointment to Assignment Level I 1. Baccalaureate degree from an accredited college or university, with a major in Dietetics or Foods and Nutrition in a program approved by the American Dietetic Association (ADA); or,, 2. Registration or eligibility for registration by the Commission on Dietetic Registration (CDR) as a Registered Dietitian or New York State Certification as a Dietitian-Nutritionist. For appointment to Assignment Level II 1. Registration or eligibility for registration by the CDR as a Registered Dietitian or New York State Certification as a Dietitian-Nutritionist. For appointment to Assignment Levels III and IV 1. Registration by the CDR as a Registered Dietitian or New York State Certification as a Dietitian-Nutritionist.

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

Job Description Overview The Cocktail Server is responsible for providing prompt and courteous service to all lounge and bar guests, including suggestively selling both food and beverage, taking orders, serving food and beverages, promptly repenishing drinks as they are depleated and clearing tables throughout the shift. This position is instrumental in creating an environment of relaxed attentiveness leaving the guest with the impression that their requests are the servers top priority at all times. The Cocktail Server must continually seek opportunities to create memories by anticipating the guest’s needs, exceeding expectations, and building a connection with the guest built on trust and great service. #IndeedNY Responsibilities • Reconcile transactions at the end of each shift, cash out, and maintain a balanced bank., • Be thoroughly familiar with all menu items, including ingredients and food allergens, and wine list in order to assist guests and answer questions accurately., • Be thoroughly familiar with all menu cocktails and wine list in order to assist guests and answer questions accurately., • Ensure lounge/bar area is clean and in order at all times, including bar, tables, chairs, floors, walls, ceilings, lighting, temperature, music, memorabilia, and décor., • Stock paper/plastic supplies., • Cut and stock garnishes., • Ensure sequence of service is followed for all guests., • Greet guests, take food and beverage orders, and suggestive sell., • Serve food and beverages, ensuring timeliness, completeness, and accuracy., • Serve beverages, including coffee, tea, cocktails, and wine., • Accommodate guests’ special requests whenever possible., • Maintain tables by clearing finished plates, glassware, silverware, trash, and other items., • Process payments according to POS and cash handling procedures., • Perform last call., • Maintain bank variance within standard., • Ensure all checks are closed out., • Polish and set up china, glassware, silverware, and service items. Stock clean linen and discard used linen., • Set up and empty trash and recycling., • Set up and stock condiments., • Clean and stock side stations., • Set up, maintain, and break down beverage stations., • Maintain floors by picking up debris and spot sweeping with small broom and dustpan., • Follow all food safety, sanitation, and alcohol service laws and regulations., • Maintain positive and professional communication with all staff., • Provide recognition to others, including co-workers, supervisors, managers, and directors., • Participate in meetings to learn about global programs, new products and procedures, and to discuss areas of opportunities, special events, and other activities., • Ensure a healthy and safe work environment for co-workers and guests., • Be knowledgeable of property facilities, services, hours of operation, in-house events, conferences, and amenities to proactively assist guests., • Promote property outlets to guests., • Assist guests in finding locations within the property by escorting, when possible, or giving clear directions., • Resolve guest complaints using property procedures., • Create a positive environment in which all employees have the ability to maximize their potential., • Listen to comments, criticisms, and feedback from guests, employees, and managers to gain an understanding of strength and opportunity to improve personal/property performance., • Work as a team, helping all employees to complete the required activities that ensure we deliver Amplified Service., • Participate in Sound Check meetings on each shift., • Always smile and offer a warm greeting to all., • Know, understand, and practice (with energy and enthusiasm) the mission, values, mottos, culture and spirit that make Hard Rock unique., • Take initiative to offer assistance throughout the property., • Operate ethically to protect the Hard Rock brand., • Utilize programs designed to help Save the Planet., • Perform duties in accordance with company standards, policies, and guidelines, and applicable laws and regulations., • Perform additional duties as requested by department managers and supervisors., • Communicate with supervisors and managers to ensure that assigned duties are completed to standard., • Coordinate operations with other departments, as needed., • Present a professional image to employees, guests, clients, owners, and investors., • Review and develop guest history records to enhance personalized service for repeat guests., • Maintain confidentiality of guest, employee, and company information. This job description reflects the position’s essential functions; it does not encompass all of the tasks that may be assigned. Qualifications • Secondary school degree preferred and/or previous “cocktail” work experience in service for at least 2 years. SKILLS • Ability to comprehend and use basic language, either written or spoken, to communicate information and ideas., • Ability to read, comprehend, and write simple instructions, short correspondence and memos., • Ability to perform numerical operations using basic counting, adding, subtracting, multiplying or dividing., • Ability to effectively deal with internal and external customers and staff, some of whom will require high levels of patience, tact, and diplomacy., • Fluency in English: additional languages preferred. PHYSICAL DEMANDS • Ability to move throughout the business (standing, walking, kneeling, bending) for extended periods of time., • Ability to make repeating movements of the arms, hands, and wrists., • Ability to express or exchange ideas verbally and perceive sound by ear., • Ability to obtain impressions through the eyes., • Manual dexterity, hand-eye coordination, and ability to work with hand above shoulders., • Ability to regularly move objects (lift, push, pull, balance, carry) up to 50 pounds / 25 kilograms., • Ability to turn or twist body parts in a circular motion., • Ability to tolerate exposure to heat, cold, chemicals, and loud/noisy environment. ADDITIONAL REQUIREMENTS • Understanding of lifestyle hotels and premium dining products and services., • Must meet legal requirements for any required licensing.

Job Description Overview The Bartender is responsible for providing prompt and courteous service to all bar guests, including taking orders, suggestive selling, preparing and serving beverages, and the clearing/setting of the bartop and tables. This position is instrumental in creating an environment of excitement and passion for excellence which not only impresses the guest with their speed and accuracy but also the bartenders ability to remain engaged and friendly with those patrons sitting directly at the bar while executing his other duties so professionally. The Bartender must continually seek opportunities to create memories by anticipating the guests needs, exceeding expectations, and building a connection with those guests he serves. #IndeedNY Responsibilities • Reconcile transactions at the end of each shift, cash out, and maintain a balanced bank., • Be thoroughly familiar with all menu cocktails and wine list in order to assist guests and answer questions accurately., • Complete bar requisitions., • Ensure lounge/bar area is clean and in order at all times, including bar, tables, chairs, floors, walls, ceilings, lighting, temperature, music, memorabilia, and décor., • Stock juice, mixers, soft drinks, beer, wine, liquor, and paper/plastic supplies., • Clean and stock glassware., • Cut and stock garnishes., • Ensure sequence of service is followed for all guests., • Greet guests, take beverage orders, and suggestive sell., • Prepare drinks to recipes., • Serve beverages, including coffee, tea, cocktails, and wine., • Accommodate guests’ special requests whenever possible., • Maintain bar counter and tables by clearing finished glassware, plates, silverware, trash, and other items., • Process payments according to POS and cash handling procedures., • Perform last call., • Clean bar tops, sinks, speed rails, ice bins, guns and lines, bottles, cabinets, and coolers., • Maintain bank variance within standard., • Ensure all checks are closed out., • Set up and empty trash and recycling., • Follow all food safety, sanitation, and alcohol service laws and regulations., • Maintain positive and professional communication with all staff., • Provide recognition to others, including co-workers, supervisors, managers, and directors., • Participate in meetings to learn about global programs, new products and procedures, and to discuss areas of opportunities, special events, and other activities., • Ensure a healthy and safe work environment for co-workers and guests., • Be knowledgeable of property facilities, services, hours of operation, in-house events, conferences, and amenities to proactively assist guests., • Promote property outlets to guests., • Assist guests in finding locations within the property by escorting, when possible, or giving clear directions., • Resolve guest complaints using property procedures., • Create a positive environment in which all employees have the ability to maximize their potential., • Listen to comments, criticisms, and feedback from guests, employees, and managers to gain an understanding of strength and opportunity to improve personal/property performance., • Work as a team, helping all employees to complete the required activities that ensure we deliver Amplified Service., • Participate in Sound Check meetings on each shift., • Always smile and offer a warm greeting to all., • Know, understand, and practice (with energy and enthusiasm) the mission, values, mottos, culture and spirit that make Hard Rock unique., • Take initiative to offer assistance throughout the property., • Operate ethically to protect the Hard Rock brand., • Utilize programs designed to help Save the Planet., • Perform duties in accordance with company standards, policies, and guidelines, and applicable laws and regulations., • Perform additional duties as requested by department managers and supervisors., • Communicate with supervisors and managers to ensure that assigned duties are completed to standard., • Coordinate operations with other departments, as needed., • Present a professional image to employees, guests, clients, owners, and investors., • Review and develop guest history records to enhance personalized service for repeat guests., • Maintain confidentiality of guest, employee, and company information. This job description reflects the position’s essential functions; it does not encompass all of the tasks that may be assigned. Qualifications EXPERIENCE, EDUCATION, AND CERTIFICATIONS • Secondary school degree preferred and/and +4 years working as a Bartender in a recognized high volume / good quality idependent bar or as part of a larger restaurant foot print. SKILLS • Ability to comprehend and use basic language, either written or spoken, to communicate information and ideas., • Ability to read, comprehend, and write simple instructions, short correspondence and memos., • Ability to perform numerical operations using basic counting, adding, subtracting, multiplying or dividing., • Ability to effectively deal with internal and external customers and staff, some of whom will require high levels of patience, tact, and diplomacy., • Fluency in English: additional languages preferred. PHYSICAL DEMANDS • Ability to move throughout the business (standing, walking, kneeling, bending) for extended periods of time., • Ability to make repeating movements of the arms, hands, and wrists., • Ability to express or exchange ideas verbally and perceive sound by ear., • Ability to obtain impressions through the eyes., • Manual dexterity, hand-eye coordination, and ability to work with hand above shoulders., • Ability to regularly move objects (lift, push, pull, balance, carry) up to 50 pounds / 25 kilograms., • Ability to occasionally move objects (lift, push, pull, balance, carry) up to 100 pounds / 50 kilograms., • Ability to turn or twist body parts in a circular motion., • Ability to tolerate exposure to heat, cold, chemicals, and loud/noisy environment. ADDITIONAL REQUIREMENTS • Understanding of lifestyle hotels and premium dining products and services., • Must meet legal requirements for any required licensing.

Job Description Job Title: Senior Room Service / Stewarding Manager (BOH Manager) Reports to: Executive Chef Department: BOH POSITION OVERVIEW: We are seeking a seeking a highly motivated and experienced individual to join our elite team as Room Service & Stewarding, BOH Manager. This position is responsible for overseeing the efficient and smooth operation of our room service department and stewarding team. Ideal candidates will have a background in hospitality, strong leadership skills, and a passion for delivering exceptional quest experiences. JOB FUNCTION, TASKS, and RESPONSIBILITIES: KEY RESPONSIBILITIES • Manage, coordinate, supervise and direct the daily operations of the Room Service Department and Stewarding Team., • Ensure the highest level of service is provided to guests, maintaining the hotel's standards of excellence., • Monitor effectiveness of workflow & sequence of service during service periods and provide hands-on support as and when required., • Control and maintain revenue and payroll budgets & expenses with cost minded organizational skills; manage food, labor, and other controllable expenses and work to meet profit objectives., • Ensure food safety procedures and guest relation policies and procedures are being executed., • Provide constant coaching and counseling to employees to ensure their capability to meet the needs of the guests and the organization., • Clever scheduling of employees as per operational needs ensuring strict overtime handling and accuracy in payroll execution inclusive of cleaning schedules for all BOH & event spaces, • Responsible for ensuring the availability of resources such as labor, equipment, and products., • Responsible for all front of the house service, to include daily operations, interdepartmental communication, and training of staff., • Attending all F&B meetings inclusive of BEO (Banquet Event Order) meetings; administrative tasks and reporting, • Confer with department heads concerning banquet arrangements for food service, equipment, and extra employees., • Promote a positive and respectful work environment., • Maintaining a high standard of sanitation throughout the Stewarding areas; execute and supervise the cleaning of the BOH during and after functions, • Maintaining all equipment to a high standard, i.e.: dishwashers, burnishes, etc., and reporting any maintenance defects, • Candidate must have a minimum of 4 years management experience in Food & Beverage and/or a luxury restaurant., • Candidate must have prior experience managing 40+ team members., • Previous experience in a union environment is preferred., • This position requires exceptional verbal and written communication abilities., • Full knowledge of Food, Wine, Inventory Management, and Food & Beverage cost maintenance is a must., • This position calls for the ability to work flexible hours, including AM/PM/Late night/Weekends., • Must have supervisory experience in a high-volume hotel, with both Restaurant and Banquet facilities, • Strong leadership, communication, organizational and computer skills required NOTE: All requirements are subject to possible modification to reasonably accommodate individuals with disabilities. Position: • Must be able to stand and walk for extended periods of time, • Must be able to exert force to push carts, move furniture, and lift heavy objects, • Must be able to operate cleaning equipment such as vacuum cleaners and floor scrubbers, • Must have good vision and hearing to communicate with guests and staff effectively, • Must have a good sense of smell to detect any odors or cleanliness issues in the hotel, • Must be able to taste food and beverages to ensure quality and presentation meets standards. JOB LOCATION: On-Site Only

Employed by PAGNY for The Division of Correctional Health Services (CHS) of New York City Health + Hospitals (H+H) is responsible for the delivery of medical care, mental health care, and discharge planning in the jail system. Approximately 25% of new admissions per year to the NYC jail system will receive care on the mental health service. This service strives to provide safe, holistic and evidence-based therapeutic interventions for the diverse range of mental health issues that face the population, from serious mental illness to the natural struggles that accompany incarceration. The service provides some of the most comprehensive and unique treatment modalities in the country, including specialty housing units for individuals with serious mental illness, a 24-hour on-call psychiatric service, robust creative arts programming, a strong DBT training program, clinics in each of the facilities, substance use treatment, integrated re- entry services, and relationships with multiple training institutions throughout the city. Responsibilities: The Pharmacy Technician performs all technical tasks in the unit dose, carry and out-patient drug distribution systems as well as other related duties of a satellite pharmacy. The Registered Pharmacist approves all work performed by the Pharmacy Technician. • Unit Dose and Carry Drug Distribution Systems, • Assists in maintaining accurate patient profiles by informing the pharmacist of changes in patient names, I.D. number or housing so modifications can be made in the pharmacy database., • Fills and labels patient cassettes with non-carry and carry system medication bags from computer generated fill lists, and/or original drug orders., • Obtains court medication list from General Office. Reviews distribution list to see if patient will be getting medication in morning. Reviews what is in Pyxis. If medication is not in Pyxis, provides dose for morning court medications. If medication is not in Pyxis, technician can have it added to Pyxis., • When outside methadone clinics call to verify last dose and date of methadone, technician will review Accumed methadone administration records to ascertain the patient’s last dose and date of methadone administration., • If there are requests for a patient profile, the individual should be instructed to get the profile themselves from report manager. Requests from other agencies should be referred to the pharmacist on duty., • Prints and reviews all transfer reports, checks if the patients is on medication, prints patient medication profile and fills needed doses of medication for subsequent checking by pharmacist. If patient is on methadone or DOT medications, tells pharmacist of such., • Transports patient cassettes to medication clinic areas and exchanges same when necessary., • Files completed fill lists, updates lists, distribution lists, methadone sheets and other materials according to procedure., • Checks, rotates and restocks all drug stock areas. Fills Pyxis machines as required. Files Pyxis reports with non pyxis stock records and retains them for 1 week. On a monthly basis checks for outdated medications in Pyxis, clinic floor stock, pharmacy stock and other areas where pharmacy stores medications. For non pyxis floor stock, maintains established par levels based on individual clinic or infirmary need. Records issues of stock on the non pyxis Floor Stock Inventory and Issue Record., • Delivers emergency boxes and other requested items to clinic or infirmary areas as needed., • Prepares weekly pharmacy stock order by utilizing par levels and building usage patterns for review by the pharmacist. Enters order into IDWhere and transmits on both a daily and weekly basis to packaging. Reconciles packing slip or invoice against items received. Notifies building pharmacist and packaging manager of any discrepancies. Puts away orders upon receipt, appropriately rotating stocks as required., • Inspects all drug storage areas (clinic, mini-clinic, urgi-center, infirmary, pharmacy, par level rooms, dental, X-Ray, etc.) for outdated medication, IV solutions and related supplies on a monthly basis., • Sorts, counts, prepares outdated drug manifest and packs up outdated medications for return to Central Medical Supply for submission to a reverse distributor., • Prepares and records the prepackaging of extemporaneous unit dose medication., • Records daily statistics on the RX Daily Stats Activity Report form in the computer. Gathers and records other statistical and survey information as required. Emails to appropriate party as requested., • Has a working knowledge of the pharmacy and medical computer systems. Keys data into the pharmacy system (compliance and OTC requests) and retrieves data from the computer as directed by the pharmacist and permitted by law. Prints or reprints all reports/labels as required., • Maintains all pharmacy areas, including “bubbles,” in a clean, orderly and well stocked fashion for all shifts. Helps arrange for sanitation pick-up and cleaning of these areas with the Department of Correction., • Allows new personnel to shadow them., • Monitors the quality of patient care through quality assurance/improvement mechanisms. Can remind patients that they are on medications and how to pick up the medications. Can refer patients to pharmacist or sick call for additional information. Can compare daily output of medical computer and pharmacy computer and notify users of missing data., • Distributes medication that has been checked and approved by the pharmacist to the correctly identified patient for self-administration in the proper way and at the proper time. Records receipt of the medication by the patient by clearly initialing and recording the number of days’ supply given on the MDR and by computer entry. (As described in the Medication Distribution Policy.), • Refers to the pharmacist or clinic any patient who requires further information concerning their medication, is non-compliant, or is having difficulty tolerating their medication., • Contacts the clinic captain, control room or tour commander in the event of DOC related delays in distributing medications. Contacts on-island administrator in the event of a delay or any other occurrences or problems which adversely affects the above procedures. Once a problem has been reported, keeps the on-island administrator informed about either the progress or lack thereof in distributing medication. (As described in the Disruption of Services Policy.), • Sets up and operates liquid and solid unit dose repackaging machines. Responsible for the proper maintenance and cleanliness of the machine at the end of each run., • Packages oral solids into plastic zip-lock bags for the carry system., • High School or equivalency diploma., • Completion of an approved Pharmacy Technician Training program or demonstrated equivalent experience. As of January 2012, all new hires or promotions must be certified pharmacy technicians by PTCB., • Demonstrated pharmacy competence and independent decision making/problem solving abilities. Must have knowledge of brand/generic names and drug uses., • Able to use email, scanners and copiers., • Ability to read, write, speak and understand English. Exceptional Benefits include: • Competitive compensation package, • Choice of a three-tiered medical plans, • Excellent dental insurance including orthodontics coverage, • Generous paid time off program, • Commuter benefits, • Hiring Salary: $32.77 per hour

NYC Health + Hospitals/Gotham Health is one of the largest Federally Qualified Health Center (FQHC) in the country, providing coordinated world-class primary and specialty care with dignity and respect for all New Yorkers, without exception. At Gotham Health, we practice a person-centered caring culture that values delivering compassionate, quality healthcare in partnership with our patients, community organizations, and staff. Gotham Health is focused on high-quality, affordable care to everyone regardless of ability to pay. Gotham Health serves the community through a two-pronged approach: providing treatment to those who need it while at the same time emphasizing prevention. We strive to deliver services in a way that maximizes each patient's opportunity to achieve successful health outcomes, we believe in every person's right to participate in their care plans, we facilitate partnerships with other community resources to meet the needs of our patients beyond healthcare, and we celebrate and recognize the compassionate care of our committed staff. Join our team if you want to be part of our Gotham Health Family, a person-centered, fully integrated, and innovative ambulatory care network. Work Shifts Monday - Friday 7:00 A.M – 8:30 P.M Saturday availability required Duties & Responsibilities Purpose of Position: This class of positions encompasses work of varying degrees of difficulty and responsibility in the operation of a Dietary Department. All personnel perform related work. Under direction with the widest latitude for the exercise of independent initiative and judgment, participates in and/or organizes, plans and directs the operational activities of the dietary department in a hospital or institution. Examples of Typical Tasks: At a more difficult and responsible level, performs the duties of Assignment Level I: 1. Makes nutritional assessments. Interviews clients and/or their families to obtain history of food habits and preferences. Explains diet to clients and/or their families and monitors reaction to diet., 2. Interprets laboratory, physical, and social data in medical records., 3. Monitors clients for and evaluates food/drug interactions. Consults physicians about appropriate menu modifications. Assists with preparation of nutritional analysis of general and therapeutic cycle menus., 4. Prepares client nutritional care plans., 5. Directs service of client diets. Generally interacts with food service managers in the preparation of food, as indicated by master menu, standard recipes and census requirements., 6. May inspect kitchen areas to ensure that proper standards are maintained in the preparation, cooking and serving of food, and checks the quality, quantity, appearance, temperature and palatability of food. May instruct and supervise staff working in kitchens, cafeterias, and dining rooms to ensure maintenance of premises and equipment in good sanitary condition., 7. Participates in testing new recipes and reports results for possible inclusion in department recipe manual., 8. Counsels clients and/or their families in the preparation of special therapeutic or modified diets at home., 9. Maintains records and writes reports., 10. Prepares nutritional assessments, nutritional care and discharge plans, and records nutritional data in medical records; documents follow-up plan of care in medical records., 11. Supervises the receipt, storage and distribution of food and other supplies., 12. Participates in nutritional training of field placement students., 13. Participates in rounds with patient health care team., 14. Directs service of patient diets. Instructs and supervises cooks and cook’s helpers in the preparation and distribution of food, as indicated by master menu, standard recipes and census and portion control requirements., 15. Maintains liaison with community organizations relating to nutrition education and/or information; may participate in nutritional community health fairs. At a more difficult and responsible level, also performs the duties of Assignment Level II: 1. Directs and supervises work of dietitians, dietetic technicians, food service supervisors, cooks and helpers in a unit of a dietetic department. Is responsible for personnel work schedules and performance ratings., 2. Participates in menus planning. Evaluates and adjusts master menus to assure nutritional adequacy of therapeutic diets. Consults with medical staff concerning food service and nutritional needs of clients., 3. Inspects assigned food service for compliance with accepted standards, departmental and/or other regulatory agencies’ policies related to food preparation, portion control, tray service, sanitation of work areas, use and care of equipment and supplies., 4. Inspects or supervises the inspection of all foods, supplies, and equipment upon receipt for compliance with specifications., 5. Prepares or assists with the preparation of estimates of food requirements and monthly requisitions, and may monitor expenditures., 6. Develops educational and training program for professional and auxiliary staff., 7. Maintains records and writes reports., 8. Provides nutritional counseling for outpatients., 9. Supervises and participates in the planning for patient’s nutritional care and education both in the hospital and the out-patient department., 10. Develops and directs the dietetic teaching program, in accordance with the New York State requirements; plans and conducts courses in diet therapy, nutrition and cookery, including laboratory sessions and practice work. At a more difficult and responsible level, also performs the duties of Assignment Level III: 1. Organizes, plans, and directs functions of the dietary service. Plans Dietitians’ schedules ensuring adequate coverage. Ensures their full compliance with prescribed clinical standards., 2. Plans staff orientation and in-service educational programs. Develops and coordinates ongoing quality assurance program. Implements performance indicators and pursues corrective remedies, to ensure strict adherence to established standards., 3. Ensures that the agency diet manual is prepared, revised and updated., 4. Plans and conducts staff meetings, to discuss issues pertinent to the agency’s clinical program., 5. Assists the Director in the review, planning, and updating of menus for the general population, as well as for therapeutic and religious diets., 6. In the absence of the director, assumes full responsibility., 7. Plans and/or supervises staff orientation, in-service educational programs, and client or family education. May develop and coordinate ongoing quality assurance program., 8. Reviews and modifies menu plans submitted by subordinate dietary staff., 9. Supervises the selection and inventory control of foods, supplies and equipment., 10. Conducts staff conferences and participates in the implementation of new and/or revised policies, procedures and regulations that are consistent with dietary practices established by the facility, State Health Code and/or other regulatory agencies., 11. Participates in the evaluation of the dietary service and preparation of audit by regulatory agencies., 12. Directs the issuance of food and supplies to various dietary units., 13. Evaluates and approves performance evaluations of subordinate staff., 14. Maintains records and writes reports. In addition to performing the duties of Assignment Levels I - III at a more difficult and responsible level, as described above, performs the following: 1. Participates in the formulation of internal regulations and procedural guidelines for the operation of the dietary service., 2. Assists in the preparation and submission of annual personnel service budget, including budget for new equipment., 3. Conducts research and investigates studies regarding new developments in dietetics and the use of modified or special diets in the treatment of diseases., 4. Develops, implements, coordinates and evaluates ongoing quality assurance measures and ensures proper follow-up. Minimum Qualifications Qualification Requirements: For appointment to Assignment Level I 1. Baccalaureate degree from an accredited college or university, with a major in Dietetics or Foods and Nutrition in a program approved by the American Dietetic Association (ADA); or,, 2. Registration or eligibility for registration by the Commission on Dietetic Registration (CDR) as a Registered Dietitian or New York State Certification as a Dietitian-Nutritionist. For appointment to Assignment Level II 1. Registration or eligibility for registration by the CDR as a Registered Dietitian or New York State Certification as a Dietitian-Nutritionist. For appointment to Assignment Levels III and IV 1. Registration by the CDR as a Registered Dietitian or New York State Certification as a Dietitian-Nutritionist.

ShopRite - ShopRite of Bruckner Blvd [Retail Clerk / Team Member] As a Frozen Foods Clerk at ShopRite, you'll: Maintain a clean, neat, organized, and safe work environment; Clean and sanitize all work surfaces in accordance with Department Sanitation and QA standards; Keep the floor clear of debris

Job Description Here at Pickle Hospitality, we intend to provide a dynamic hospitality experience while maintaining unmatched guest satisfaction. We are committed to delivering quality, consistency, and value. No matter the venue our the concept, we search for those who have a genuine desire to do things right and are excellent team players. Together we orchestrate the Pickle Hospitality experience- an unmatched guest experience that continues to bring new comers and neighbors alike. If you’re a driven individual with a passion for warm hospitality and a fast paced environment, welcome home! Representing the “Best of Southern” cuisine, Jacob’s Pickles offers signature Southern comfort food and warm hospitality paired with a variety of American craft beers and cocktails. Our philosophy is simply put to care for employees and nurture our guests, while maintaining a welcoming environment. We pride ourselves in making a commitment to our community, while developing strong relationships with local farmers and purveyors. Candidates should have at least 2 years NYC high volume service experience and the ability to raise our already high standards of quality and guest satisfaction. Candidates should have knowledge of artisanal beers and a craft cocktail background (working with fresh ingredients). Our servers are trained to meet the following expectations: • Works to orchestrate a "Jacob's Pickles" experience-premium yet comfortable and charming. Our servers should have a strong repertoire of classic and modern cocktails, focused awareness on craft beer, and knowledge of the freshest food ingredients., • Assist our guests to understand and explore the menu to discover new and exciting food and drink options., • Great approach with our guests; must go above and beyond to make sure our guests leave with a smile., • A master of the menu-knows it inside and out, so to pair the right beers/drinks with food., • Big plus being certified in Cicerone, NY Health Department, and T.I.P.S., • Precisely organizing, preparing a neat work area, with ease of execution., • Following and complying NYCHD and company sanitation standards., • Properly following cash & credit card handling procedures utilizing Toast and company standards., • Great multi-tasker, and excellence in listening and communication., • Dress code-wears uniform as prescribed: aprons, Jacob's t-shirt and dark blue jeans, black socks and comfortable but professional black footwear, • Maintain a safe, hazard-free work environment within area of responsibility, • Flexible schedule and available to work weekends and holidays

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