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Bedford Stuyvesant Early Childhood Development Center (BSECDC) has been “Rooted in the Community since 1966.” A federally funded Head Start program whose mission is to provide high quality, comprehensive early education and family engagement services to families and their children ages 2 to 5 years old. BSECDC embraces a holistic strength-based approach to meet the needs of our earliest learners and their families within the Bedford Stuyvesant community. POSITION/JOB TITLE: STATUS: REPORTS TO: SALARY RANGE: JOB SUMMARY: JOB DESCRIPTION: LEAD TEACHER Lead Teacher (UNCERTIFIED OR CERTIFIED) Full Time/Non-Exempt Education Site Manager $51,100 - $80,010 The Lead Teacher supports BSECDC’s mission to make a difference in the lives of children, their families, and communities through the delivery of high-quality early education and child development services that promote children’s school readiness through growth and development across all developmental domains. The Lead Teacher adheres to all federal, state, and local regulations, as well as BSECDC program policies, procedures, and administrative guidance. ESSENTIAL DUTIES AND RESPONSIBILITIES: ● Implement a well-organized learning environment with developmentally appropriate schedules, lesson plans, and indoor and outdoor learning experiences that provide adequate opportunities for choice, play, exploration, and experimentation among a variety of learning, sensory, and motor experiences. ● Develop and implement weekly lesson plans, including plans for individualized instruction, in accordance with BSECDC’s procedures and the research-based curriculum, that include indoor and outdoor learning experiences to support physical health and development, social and emotional development, approaches to learning, language development and communication, and cognitive development. ● Recognize bilingualism and biliteracy as strengths and, for children who are dual language learners, plan and implement experiences to support English language development. ● Ensure the physical environment and lesson plans reflect the diversity represented in the children and families served. ● Implement nurturing, responsive, and effective teaching practices to ensure daily learning experiences promote critical thinking, inquiry-based learning, STEM, and reading and writing readiness, as well as children’s social emotional development and universal values of tolerance, compassion, and respect among children. ● Use positive guidance strategies to create a peaceful classroom environment where children resolve conflicts using language to express their feelings and opinion. ● Expose children to individuals of different cultural life styles, different genders, and different sexual orientation through stories, posted pictures and discussion. ● Plan and communicate effectively with all other classroom staff, including the assistant teacher, special education staff, volunteers and interns about weekly lessons, classroom activities, and other pertinent information regarding children. ● Establish and maintain collaborative relationships with families, while maintaining professional boundaries, to encourage their input and support two-way communication regarding the growth and development of their children. ● Conduct two home visits and two parent-teacher conferences per child per year. ● Create and adhere to a posted classroom daily schedule that includes sufficient time for established routines such as nap/rest time, meal time, handwashing, toileting, and transition through activities. ● Ensure that children are engaged in oral hygiene education through daily tooth brushing, stories, skits, and other activities. ● Facilitate, observe, and communicate the importance of healthy eating habits through family style meal time, including ensuring all adults eat with children during meal time. ● Conduct all screenings and ongoing assessment of the children in the class, as required, and use data gathered to inform instruction, including individualization, and measure progress towards School Readiness Goals. ● Monitor children’s daily attendance and communicate with the assigned BSECDC staff member if a child needs additional supports ● Support tracking responsibilities of the daily meal count for the CACFP program, as requested. ● Maintain active supervision, group size, and ratios at all times indoors and outdoors. ● Maintain a safe and healthy environment in the classroom and on the playground, including following all health and safety rules pertaining to food allergies, universal precautions, and personal hygiene. ● Maintain consistent attendance to support continuity of care for children and families. ● Participate in staff meetings, in-service training, coaching, workshops, and staff development programs, as requested. ● Ensure complete, accurate, and timely completion of all required data, documentation, and paperwork, including child files. ● Follow all applicable BSECDC policies and procedures, including the Standards of Conduct to safeguard children from abuse, neglect, or exploitation while in the care of the Center. ● Implement fully all applicable federal, state, and local laws and regulations as cited in the Head Start Performance Standards, the Head Start Act, IDEA, IFSP, FERPA, ACYFIM, Department of Education and the NYC Department of Health and Mental Health Licensing Code, Article 47 NAEYC. ● Perform other duties as assigned. REQUIRED QUALIFICATIONS ● Bachelor’s Degree with a study plan toward a degree in Early Childhood Education OR ● Master’s Degree in Early Childhood Education with NY State Certification OR ● Master’s Degree in Early Childhood Education working towards NYS Certification ● Excellent interpersonal, organizational, written, and verbal communications skills ● Proficient with Google and Microsoft Office, Microsoft Word, Excel applications EXPERIENCE ● Minimum of two years-experience working with preschoolers PHYSICAL REQUIREMENTS Physical demands described below are representative of only some that must be met to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions. • Walk, sit, stand, climb, balance and stoop, kneel, crouch or crawl. • Regularly lift and/or move up to forty pounds and frequently lift and/or move up to fifty pounds. • Use hands and fingers to handle or feel objects, tools or controls; reach with hands and arms; talk and hear. • Specific vision abilities required include close vision, distance vision, peripheral vision, depth perception and ability to adjust focus. BENEFITS: ● DC 37 Union ● Competitive Health Insurance ● Retirement ● Life Insurance

TITLE: Line Cook REPORTS TO: Sous Chef, Executive Chef TYPE: Non- Exempt SALARY RANGE: $21.50-23.50 ABOUT THE COMPANY Maxime’s is the newest opening from the club owner and entrepreneur Robin Birley; owner of prestigious private member’s clubs 5 Hertford Street and Oswald’s in London. Opening in early 2024, Maxime’s is located on Madison Avenue, New York on the site of the former Westbury Hotel and will continue the long-established Birley tradition of providing exceptional experiences for our members and guests. Maxime’s mission is to deliver excellence in service standards and hospitality. Exhibiting passion for what we do within the values of who we are. Inward looking rather than outward projecting. A club of comfort and discretion where members’ needs are met with personality and humility. An environment of stimulating décor, celebrating outstanding food and extraordinary wine. Our members will feel that they are in a private house, being looked after with the utmost care and professionalism by friendly and attentive staff. ESSENTIAL DUTIES & RESPONSIBILITIES • Maintains complete knowledge of Maxime’s policies and procedures and ensures that all practices and policies are being upheld • Manages production schedule and pars and establishes priority items for the day • Prepares all menu items following recipes and yield guides efficiently and in accordance with department standards • Restocks items that were depleted during shift • Maintains complete knowledge of products and specifications, including ingredients, descriptions, sourcing, brands, allergens, etc. • Communicates with front-of-house team to manage pacing of courses, member feedback, etc. • Updates knowledge and skills by participating in staff training opportunities • Supports and assists fellow team members whenever possible. • Maintains and strictly abides by state sanitation and health regulations as well as restaurant requirements and procedures • Supports and assists fellow team members whenever possible • Maintains complete knowledge of correct maintenance and use of equipment; uses equipment and tools only as intended, properly and safely • Inspects the cleanliness and organization of line and workstations; rectifies any deficiencies • Inspects the cleanliness and working condition of all tools, equipment, and supplies, ensuring all elements and storage procedures comply with DOH and restaurant standards • Informs manager on duty immediately of any DOH or OSHA/workplace safety violations • Attends mandatory meetings • Adheres to posted schedules • Completes other duties as assigned by management MINIMUM QUALIFICATIONS (EDUCATION, EXPERIENCE, SKILLS) Minimum 2+ years working as a line cook in a fine dining restaurant or hotel environment in a similar capacity. Has a passion for exceptional hospitality in food and beverage. Demonstrates strong communication and interpersonal skills, with the ability to effectively collaborate with cross-functional teams. Operates at a high level of integrity, accuracy, and attention to detail. Able to work nights, weekends and holidays, and variable schedule, per the needs of the business. Willingness to maintain a clean, healthy, and safe working environment. Ability to coordinate multiple activities with attention to detail. Ability to work independently, with minimal supervision. PHYSICAL DEMANDS AND WORK ENVIRONMENT Ability to be flexible with job demands and open-minded when being asked to complete tasks. Ability to operate and use all equipment necessary to run the restaurant. Ability to operate with grace under pressure. Ability to move or handle equipment throughout the restaurant generally weighing up to 50 pounds. Ability to work varied hours/days as business dictates. Ability to stand for up to 8-10 hours a day. Candidates can expect: Professional work collaboration with experts in the food and hospitality field Opportunity to work with a exceptional products and in unique environments To be part of a growing team and regularly engage together in cross- company dialogue and exchange COMPENSATION AND BENEFITS Comprehensive benefits plan, including medical, dental, vision and life insurance. Generous paid time off programs (vacation and personal days). 401k retirement savings plan with company match. Pre-tax commuter benefits. Work life and wellness benefit platform. Discount program offering Retail, Restaurants & Activities discounts. Freshly prepared Staff Meal whilst on duty. Uniform and dry cleaning provided. & more! Maxime’s is proud to be an Equal Opportunity Employer. We do not discriminate on the basis race, color, creed, religion, gender (including gender identity and expression), sexual orientation, marital status, pregnancy, childbirth or related condition, sexual and reproductive health decisions, ancestry, national origin, citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, status as a victim of domestic violence, sexual violence, or stalking, or any other legally protected status.

Green Top Farms was founded by a farmer-turned-public-school-teacher who was troubled by the lack of fresh, nutritious foods for many New York families. For the last ten years we have built a high volume food service, catering and delivery business. Throughout that time we have remained deeply involved in working to provide better food resources and education for school children, food pantries, and the broader community. We have also pursued our vision for a more sustainable and equitable food system. We spent the majority of our energies during the COVID Pandemic serving NYC City Agencies in the provision of food for the underserved, as well as non-profit agencies throughout NYC. Our mission is to build a more sustainable and equitable food system, starting by reconnecting consumers and local farmers. We believe the results of strengthening that connection are better nutrition, more tasty food, greater social justice, and reduced environmental impacts. Our menus reflect this attention to bringing nutritious, delicious food to those who need it most. What You’ll Do: - Responsible for managing daily food service in a corporate office setting, including receiving deliveries, stocking pantries, plating foods. - Responsible for maintaining a food safe and sanitary environment for food service that meets safe food handling guidelines. - Performing basic food preparation tasks, which include washing, peeling, and cutting fruit and vegetables, seasoning and slicing meats, and preparing sauces and salads. - Setting up and breaking down dining and buffet areas as per the catering manager's instructions. - Ensuring all tableware and chafing dishes are properly cleaned and sanitized before each service and/or catering event. Appropriately storing all equipment at the end of service. - Assisting in loading and unloading food, tableware, and catering supplies onto and off catering vehicles. - Must be willing to work and commute to multiple sites in Manhattan. - Dish washing duties depending on assigned site. Who You Are: - Must be fully vaccinated against COVID-19. Proof of vaccination will be required - A New York City Food Handler's certificate/card holder (Preferred) - Ability to carry over 50 pounds and remain standing for long periods of time - Outgoing and considerate personality with front of house customer service oriented experience in a catering, banquet, or commissary setting - Exemplary communication skills. - Inherent problem solver that’s organized, punctual, and tech savvy. - Passionate about local food and nutrition, and on a mission to reach folks with better food. - Bilingual Strongly Preferred (Spanish) What We Offer: Green Top Farms provides benefits including medical insurance, sick leave, paid time off that increases with tenure, commuter benefits and potential for bonuses through our Green Shares employee bonus program. COVID-19 Consideration: We require all employees to be fully vaccinated against COVID-19, including booster when eligible. Proof of vaccination is required. Masks are strongly recommended and may be required in accordance with state and local laws. Green Top Farms is an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status. Job Type: Full-time - Monday through Friday, shifts available from 6 AM, requires weekend flexibility Pay: Starting at $18.00 per hour Reporting To: Enterprise Dining Lead Benefits: Dental, Vision & Health insurance Employment Wellbeing Benefits Paid time off Ability to commute/relocate: New York, NY: Reliably commute or planning to relocate before starting work (Required) Experience: Catering: 2 years (Required) Food industry: 2 years (Preferred) Language: Bilingual (Preferred) License/Certification: Food Handler Certification (Preferred) Work Location: In person