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Pourquoi livrer avec DoorDash? DoorDash est le chef de file de la livraison de repas et de commandes à emporter et de la livraison de dépanneur aux États-Unis. Des millions de clients lui font confiance chaque jour. En tant que Dasher, tu resteras occupé grâce à une variété de possibilités de revenus et tu pourras travailler lorsque cela te conviendra. Être livreur avec DoorDash vous offre la flexibilité de gagner de l’argent supplémentaire selon vos conditions. • Plusieurs façons de faire de l’argent :que ce soit pour livrer des commandes de restaurant, d’épicerie ou de détaillant, DoorDash t’offre diverses possibilités de revenus pour optimiser ton temps., • Flexibilité totale :effectue des dashs lorsque ça te convient. Établis ton propre horaire et travaille autant ou aussi peu que tu le veux., • Sais combien d’argent tu gagneras :un modèle de rémunération clair et concis te permet de connaître le montant minimum que tu gagneras avant d’accepter toute offre., • Flux de trésorerie immédiat :sois payé le jour même que tu effectues des dashs avec DoorDash Crimson*. Sans frais de dépôt, ni attente., • Démarrage rapide et facile :inscris-toi en quelques minutes et prends la route rapidement**., • Processus simple :il suffit de ramasser, de déposer et d’encaisser. Le jour de paie est dans tes poches. Exigences de base • 18 ans et plus* (21 ans et plus pour livrer de l’alcool), • N’importe quelle voiture, scooter ou bicyclette (dans certaines villes), • Numéro de permis de conduire, • Numéro d’assurance sociale (seulement aux États-Unis), • Accès constant à un téléphone intelligent Comment s’inscrire • Clique sur « Inscris-toi maintenant » et complète le processus d’inscription, • Télécharge l’application Dasher de DoorDash et c’est parti, • Sous réserve de conditions d’admissibilité. Le compte de dépôt DoorDash Crimson est établi par Starion Bank, membre de la FDIC. La carte de débit Visa DoorDash Crimson est émise par Starion Bank. Sous réserve d’admissibilité. * Doit être âgé de 19 ans et plus en Arizona, en Californie, au Colorado, au Delaware, en Floride, en Géorgie, en Idaho, au Kentucky, au Montana, au New Jersey, au Nouveau-Mexique, au Texas, en Utah et en Virginie-Occidentale Informations supplémentaires Livrer avec DoorDash est une excellente occasion de gagner des revenus pour toute personne à la recherche d’un emploi de livraison à temps partiel, saisonnier, flexible, de fin de semaine, après l’école, temporaire ou stable. Effectue des livraisons avec DoorDash et gagne un revenu supplémentaire tout en étant ton propre patron. Effectue des dashs lorsque ça te convient. Inscris-toi dès aujourd’hui.

The Sous Chef will coordinate, plan, participate, and supervise the production, preparation, and presentation of food for a designated unit. COMPENSATION: The hourly rate or salary range for this position is $25.00 to $29.00. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark?s good faith and reasonable estimate of the compensation for this position as of the time of posting. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here _. There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with applicable law, including, but not limited to, the Los Angeles County Fair Chance Ordinance for Employers, the California Fair Chance Act, and the San Francisco Fair Chance Ordinance to the extent that those laws apply to the opportunity. ? Supervise and participate in the production, preparation, and presentation of all foods for unit(s) as assigned by the Aramark Executive Chef to ensure that a consistent quality product is produced. ? Ensure a sufficient inventory is maintained to meet daily needs, record deliveries, deal with discrepancies, and assist with storage ? Ensure proper handling of all food products and equipment is maintained, to ensure food safety and kitchen standards are adhered to at all times. ? Ensure cleanliness and high sanitation standards are maintained at all times ? Interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend discipline as appropriate At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. ? Two to three years? experience in a related culinary position ? Candidate will possess two to three years of post-high school education, preferably a culinary degree ? Advanced knowledge of the principles and practices within the food profession ? Experiential knowledge required for management of people and/or problems ? Excellent oral, reading, and written communication skills ? Candidate must be willing to be hands on with staff and operations and be willing to work event-based hours that include evenings and weekends. Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on , and .

Aramark Sports & Entertainment is seeking a Sous Chef for DreamLive@ American Dream in East Rutherford, NJ. We know that a Chef?s job isn?t only about the food. It takes skills, dedication, patience, and the right opportunities. We?re looking for a Sous Chef who can help us deliver the best customer service and food experiences. Reporting to the GM, you?ll take a hands-on approach in focusing on team development, culinary expertise, safety protocol, and client relations. Our Sous Chef will also play a key role in helping us meet budget requirements and execute company-delivered programs. Just like you, we?re passionate about everything we do, and we?ll make sure you have the right growth opportunities to reach the peak of your career. COMPENSATION: The Salaried rate for this position is $70,000.00 to $75,000.00. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark?s good faith and reasonable estimate of the compensation for this position as of the time of posting. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here _ There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with all applicable laws, including, but not limited to all applicable Fair Chance Ordinances and Acts. For jobs in San Francisco, this includes the San Francisco Fair Chance Ordinance. Train and manage kitchen personnel and supervise/coordinate all related culinary activities Estimate food consumption and requisition or purchase food Select and develop recipes as well as standardize production recipes to ensure consistent quality Establish presentation technique and quality standards, and plan and price menus Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.?? Requires 2-3 years of experience in a related position Requires 2-3 years of post-high school education or equivalent experience Culinary degree preferred Requires advanced knowledge of the principles and practices within the food profession Requires experiential knowledge of management of people and/or problems Requires oral, reading and written communication skills • This role requires up to 25% travel during off season periods or slower event cycles to support special events. Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on , and .

Lead, supervise, and train pastry cooks, demi-chefs, and commis within the pastry section. Work closely with the Executive Chef and the broader culinary team to ensure seamless coordination across all kitchen operations. Pastry Sous Chef in a high-end or fast-paced establishment.

If you’re the kind of chef who leads from the front, obsesses over the details, and takes pride in building teams — you’ll fit in here. We believe chefs are made through mentorship, guidance, repetition, and refinement. Train, mentor, and grow cooks and sous chefs.

The Sous Chef will work closely with the Executive Chef and leadership team to support day-to-day operations while also contributing to menu development, team mentorship, and special initiatives. This role is ideal for a chef who thrives in a fast-paced environment, values consistency and standards,

Must be able to adapt and follow instructions as instructed by the Chef or Sous Chef throughout the duration of a shift. Executive Chef or Sous Chef for all instructions on the station such as, but not limited to, menu changes. Maintain the high standards established by the Executive Chef.

The Dinex Group is looking for Sous Chefs to join one of Chef Daniel Boulud's New York City Restaurants. Support the Executive Chef in maintainig a smooth and efficient service.

The Executive Chef supervises a staff of 30+ employees including: Chef Boulanger, Chef Charcutier, delivery drivers and all back-of-house staff. Conduct monthly sanitation inspection with Sous Chef and other Prep Kitchen Chefs. The Executive Chef must work in close partnership and maintain strong co

Minimum 5 years of previous culinary experience as an Executive Chef or Senior Sous Chef within a high-volume kitchen setting is essential. SK Hospitality Group is looking for an experienced Executive Chef to open and manage a two concept - 15,000 square foot space in the heart of the Financial Dist

Sous Chef in a culinary-driven, well-rated restaurant or hotel.

Barbuto, the West Village dining landmark created by Chef Jonathan Waxman, is seeking a Executive Sous Chef to join our leadership team.Known for ingredient-driven, Italian-inspired cooking, Barbuto celebrates simplicity, seasonality, and craft.This role is an opportunity to grow as a leader in one

After years working together at New York mainstays, chefs Hanson and Nasr have established a unique mark on New York City’s restaurant scene creating buzzworthy restaurants that are founded in collaboration, professionalism, and innovation. We are currently looking for an experienced Sous Chef

Someone who will continue to grow, train a high-performance team, and who will sustainably manage the BOH day to day operations as our Sous Chef.

Responsible for kitchen logistics when chef is absent or assisting chef when he is present (specific examples: scheduling, payroll, menu descriptions). Assist chef in keeping the food cost and labor cost aligned to given goals. Assist chef in following procedures when it comes to menu changes (intro

World renowned restauranteur, Chef Daniel Boulud is seeking an experienced Chef de Partie to join the brigade at our flagship, Restaurant DANIEL. They will be in direct contact with the Chef or Sous Chef for all instructions on the station such as, but not limited to, menu changes. The Chef de Parti

The Dinex Group, Chef Daniel Boulud’s internationally acclaimed restaurant group, is excited to announce the first steakhouse to its extensive profile,. Support the Executive Chef in maintainig a smooth and efficient service.

The Dinex Group, Chef Daniel Boulud’s internationally acclaimed restaurant group, is excited to announce the first steakhouse to its extensive profile,. Executive Pastry Chef in overseeing menu design and production for the pastry station and all aspects of food production including quality as

Team with the Director of Culinary, Executive Chef, & HR for all salaried kitchen employee hires. Team with the Director of F&B and HR for any/all discipline, training, and “coach counsel” opportunities. Chef, Director of Culinary, SEV in sourcing, pricing, and creating relationships for

The Chef de Partie is responsible for the supervision of at least one cook and/or a commis at their station in addition to being in direct contact with the Executive Chef or Sous Chef for all instructions on the station such as, but not limited to, menu changes. Must be able to adapt and follow

Sofia, a refined fine-dining Italian restaurant in the heart of Englewood, NJ, is seeking a skilled and passionate Line Cook / Jr Sous Chef to join our culinary team. You will work closely with our Executive Chef and culinary team to execute thoughtfully crafted Italian dishes with precision and con

The Sous Chef works closely with the Chef de Cuisine and Executive Chef to maintain the highest quality and standards in the daily operations of kitchen. Chef Michael Anthony’s fiercely seasonal menu consists of elegant dishes with a rustic influence that showcases the restaurant’s relation

A recipient of the prestigious Relais & Châteaux Chefs Scholarship, Chef JP trained at Michelin-starred restaurants worldwide, eventually rising to Sous Chef at Blue Hill Stone Barns. In 2012, he competed on Les Chefs! and later became Executive Chef for the General Delegate of Quebec in Paris

Work closely with the Corporate Executive Chef, Chef de Cuisine, and Front of House management to accomplish shared goals of excellence in all aspects of operations. Holywater is seeking a Sous Chef with upscale, high-volume restaurant experience to join the Crew! An unparalleled opportunity to work

Assisting the Pastry Head Chef and all Pastry Sous Chef’s in the production of specialty breads, cakes and viennoiseries to the required standard.

The Sous Chef works closely with the Executive Chef to maintain the highest quality and standards in the daily operations of kitchen. The Sous Chef will be in charge of holding the BOH team accountable to consistent feedback and career development through their performance objectives. Ensure all tea

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

Tao Group Hospitality offers competitive benefits for all full-time team members such as: • Medical, Dental, and Vision Coverage, • 401(k) Retirement Program with Employer Match, • Life and Disability Insurance Plans, • Ancillary Insurance Plans, • Mental Health Support and Services, • Fertility & Family Forming Support and Resources, • Pet Insurance, • Employee Discounts, • Time off and much more! Assists the Executive Chef in leading the daily activities of the heart-of-house operations and team members in accordance with department policies and procedures. Interacts with fellow team members, and supervisors in a polite and courteous manner to ensure gracious hospitality. ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO: • Ensuring the needs of the guests are accommodated, • Ensures the general cleanliness of the heart-of-house, and the entire venue, • Assists in the decision-making process for interviewing, hiring, and training new applicants, • Responsible for the scheduling, growth opportunities, and team member development of heart-of-house team members, • Works with GM to create job performance reviews, • Responsible for heart-of-house operations to ensure safety, quality, recipe accuracy, and financial profitability, • Responsible for the execution of regular service, catering, take-out, delivery, and all in/off-venue events, • Possesses in-depth knowledge of operational systems, which includes payroll, inventory, and purchasing, • Participates in reviewing the venue’s monthly Profit & Loss statement, • Ensures Department of Health and company sanitation standards, • Ensures that the venue is compliant with all federal, state, and local laws and regulations; and company policies, • Coaches and develops heart-of-house team members by setting clear guidelines and expectations, • Ensures that all mechanical systems are in good working order and compliant with all federal, state, and local ordinances, • Ensures all team members are compliant with all heart-of-house standards and procedures, • Ensures the preparation and delivery of menu-focus items to daily pre-service meetings, • Possesses in-depth knowledge of all recipes, and food menus and maintains station recipe books, • Organize, develop and produce new recipes for potential new menu items and specials, • Ensures the completion of all opening and closing procedures as prescribed by the company, • Ensures expediting standards, • Communicates clearly and concisely with all team members during service, • Practical knowledge of the job duties of all supervised team members, • Assists in overseeing the replacement or repair of all breakage, and damage to equipment or furniture, • Attends, leads, and participates in any training sessions, departmental meetings, or daily pre-shift meetings, • Learn by listening, observing other team members, and sharing knowledge while leading by example, • Portrays a positive and professional attitude, • Demonstrates knowledge of the venue, Tao Group Hospitality, its partners and supporting hotel environments, • Works as part of a team and provides help and support to all fellow team members, • Assist and/ or complete additional tasks as assigned TRAINING REQUIREMENTS: • Tao Group Hospitality in-venue Executive Sous Chef training EDUCATION/WORKING KNOWLEDGE: • Minimum 5 years of previous Culinary experience as a Chef de Cuisine or Sous Chef within a high-volume kitchen setting is essential, • Two-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience preferred, • Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required, • Demonstrated financial acumen with P&L statements, and labor models is desirable, • Must be organized, self-motivated, and proactive with strong attention to detail, • Proficient with computers (Microsoft Products), POS, and technology SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE The work environment characteristics and/or physical demands described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions • Ability to write, read, and verbally communicate, • Must be able to move quickly, • Must be able to push and lift up to 75 lbs. with or without assistance, • Must be able to stand for extended periods of time, • Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume, • Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working Environment, • Exposure to hot kitchen elements or cleaning materials, • Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment, • May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required, • Maintain a professional, neat, and well-groomed appearance adhering to Company standards, • Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner, • Ability to maintain confidentiality, • Ability to handle a fast-paced, busy, and somewhat stressful environment

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

Position Title: Chef De Cuisine Salary: $80000-85000 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, _ ! Job Summary To support our growth, we're actively seeking a Chef de Cuisine to join our Restaurant Associates team! This pivotal role is responsible for defining and elevating the culinary landscape of the café, meticulously overseeing all aspects of food quality, driving innovation, and curating an unparalleled dining experience. On a daily basis, you will lead and inspire the kitchen team, ensuring the efficient and timely preparation of consistently high-quality dishes. Collaborating closely with the Executive Chef, you will strategically oversee all facets of food preparation, plating, and presentation. To uphold the highest standards of quality, you will manage inventory and ordering. Your leadership will drive culinary excellence, elevate the café experience, and ensure the continued success of the Food program. Restaurant Associates is deeply committed to a culture of workplace and food safety, which you will champion every day. As the Chef de Cuisine, you will set the standard for responsible practices, ensuring the well-being of our guests, our valued team members, and yourself. The Food program’s vision is to inspire and enable the world to make food choices and use food experiences to develop more sustainable lifestyles and communities. Key Responsibilities ● Food & Workplace Safety: Set the standard for and rigorously oversee workplace and food safety protocols, including comprehensive allergen management, to ensure guest well-being and total operational compliance. ● Culinary Vision: Spearhead the overall dining strategy by delivering culinary offerings that reflect seasonal trends, sustainability goals, and overall excellence. ● Operational Excellence: Design and oversee all menu, production, and preparation systems; ensure total team adherence to operational checklists and responsibility guides to maintain an efficient kitchen environment. ● Wellness: Oversee thoughtfully balanced, nourishing meals that align with the program’s wellness goals. ● Hospitality Standards: Model and enforce a culture of genuinely engaging hospitality, ensuring every service interaction meets the highest professional standards. ● Leadership Talent: Actively mentor and develop the Sous Chef and culinary team, creating a robust pipeline of talent and a culture of professional growth. ● Sustainable Sourcing: Follow procurement strategies, ensuring all ingredients and products are sourced in strict alignment with sector sustainability standards and financial targets. Preferred Qualifications ● Education: Degree from an accredited culinary institution is preferred, not required. ● Culinary Leadership: A minimum of 5 years of culinary management experience, with proven success leading high-volume, premium food service operations. ● Safety Oversight: Proven track record of implementing and managing rigorous Food and Workplace Safety cultures. ● Communication: Strong written and verbal communication skills, with the ability to present to stakeholders and inspire diverse teams. ● Technical skills: Proficiency in computer skills, including knowledge of Google Suite tools and kitchen management software. ● Operational Alignment: Passion for the intersection of exceptional food, sustainability, and hospitality. ● Union Management: Experience managing in a Union Environment is a plus. ● Certifications: ServSafe Manager Certification preferred. While this schedule and location are currently projected, they are flexible and may be adjusted to meet evolving business demands, including coverage needs. Apply to Restaurant Associates today! Restaurant Associates is a member of Compass Group USA _ Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Certain positions may require Florida Level 2 background screening. Details: _ Associates at Restaurant Associates are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Applications are accepted on an ongoing basis. Restaurant Associates maintains a drug-free workplace. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely,_ or copy/paste the link below for paid time off benefits information. _

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

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Lenox Hill Neighborhood House, widely recognized as one of New York’s premier human services providers, is a settlement house founded in 1894 that provides an extensive array of effective and integrated services—social, educational, health, housing, mental health, nutritional and fitness—which significantly improve the lives of 16,000 people in need each year, ages 3 to 103, on the East Side of Manhattan. Our clients include older adults, unhoused and formerly unhoused adults, children and families, disabled persons, adult learners and more. For more information on Lenox Hill Neighborhood House, please visit and check us out on or _. Lenox Hill Neighborhood House is the leader in New York’s nonprofit farm-to-institution movement, serving 250,000 healthy, delicious, and culturally responsive meals annually through our diverse human services programs. We are seeking an innovative, ambitious, and mission-driven Chef Manager to join our team. The Chef Manager will report to the Executive Chef & Director of Culinary Programs and work closely with the entire Food Services, The Teaching Kitchen® at Lenox Hill Neighborhood House and Facilities Teams to improve our effectiveness, daily food operations and systems and farm-to-institution food service model. Through the Teaching Kitchen®, we train other nonprofits to transform their food service programs to a farm-to-institution model – without raising costs. The program aims to improve the health of individuals who depend on government-funded meals by increasing their access to fresh, healthy food and localizing institutional food systems to strengthen regional farms and economies and improve environmental sustainability. For more information on our innovative Teaching Kitchen and links to our social media and program materials, click here: _. Responsibilities include, but are not limited to, the following: • Oversee the management and operations of our institutional kitchen, including the creation and management of program menus in accordance with all nutrition and funder requirements, • Lead and work closely with the Sous Chefs, Chef Tournant and all Food Services Team members for effective daily operations, including overseeing schedules, hiring, onboarding, and training, • Collaborate with chefs to develop, test, and introduce culturally responsive, farm-to-institution recipes that are scalable for institutional food service, • Support the expansion of community meal outreach initiatives, including coordinating meal production, distribution logistics, and community partnerships, • Utilize technology and data systems to track food costs, inventory, and production quantities while ensuring compliance with government food program requirements, • Be certified, or become certified, to make and serve food in New York City and ensure compliance with NYC Food Standards, • Evaluate costs, negotiate prices with vendors, and develop relationships with potential new sourcing opportunities, • Facilitate and assist in the management and oversight of the Food Services Program and provide periodic team training, facility self-inspections, and venue inventory, • Assist with all daily food operations, as well as in-house special events (menu prep, event set-up and breakdown, etc.), • Maintain compliance with all food handling procedures, including those of the Department of Health as well as those of the Neighborhood House, • Communicate effectively across the Neighborhood House and with Program/Department Leads to ensure streamlined communication related to menus and in-house meal service, • Lead the ongoing improvement of kitchen standard operating procedures (SOPs), ensuring clear systems for production, sanitation, inventory, and team workflows, • Complete all other responsibilities and duties as assigned by the Executive Chef & Director of Culinary Programs Qualifications: • Chef who thrives in a highly social, fast-paced community and institutional kitchen environment, • Bachelor’s degree, • Demonstrated commitment to healthy, local, and sustainable food, with 5+ years of culinary, food production, or restaurant management experience, • Experience operating community food programs and managing high-volume meal production kitchens and food service teams, • Demonstrated strong management skills, as well as excellent organizational, communication, and interpersonal skills, • Computer literacy, including Excel and relevant culinary or food service software, • Food Protection Certificate from the New York City Department of Health, or ability to obtain, • Experience working with programs such as DFTA (Department for the Aging) and CACFP (Child and Adult Care Food Program) strongly preferred, • Bilingual in English and Spanish preferred based on the language needs of the community served, • Commitment to food equity, sustainable food systems, and social justice, • Availability to work holidays as needed to ensure uninterrupted meal service Salary: $80,000 annually What we Offer: • Comprehensive health insurance choices for staff and their families, • Extensive paid time off – 25 days’ vacation; 12 holidays; and sick time, • Matching contributions to Retirement Plan, • Paid parental leave policy for all staff, • Professional Development Opportunities – certifications and licenses, conferences, trainings, lectures and more, • Free Life Insurance – 3x annual salary, • Pre-tax Flexible Spending Accounts for Medical, Dependent Care and Parking/Mass Transit, • Supplemental Insurance Coverage (Accident, Hospital and Critical Illness), • Staff events and parties including Film and Dinner nights, bowling parties, baseball games, food trucks, holiday parties, parties on our Green Roof, chocolate event for Valentine’s Day and ice cream socials, and much more., • Staff use of State-of-the Art Fitness Center, Gym and Swimming Pool, • Staff group fitness classes, swimming lessons and lap swim for staff, • PSLF (Public Service Loan Forgiveness) Eligible Employer All individuals, as a condition for employment by Lenox Hill Neighborhood House, are required to undergo a pre-employment background check. Certain positions require more extensive background checks to comply with applicable laws. At Lenox Hill Neighborhood House we value respect, diversity and integrity. We are an equal opportunity employer. Lenox Hill Neighborhood House prohibits discrimination and harassment of any type and affords equal employment opportunities to employees and applicants without regard to race, color, religion, sex, sexual orientation, gender identity or expression, pregnancy, age, national origin, disability status, genetic information, protected veteran status or any other characteristic protected by law. Lenox Hill Neighborhood House conforms to the spirit as well as to the letter of all applicable laws and regulations. The policy of equal employment opportunity (EEO) and anti-discrimination applies to all aspects of the relationship between Lenox Hill Neighborhood House and its colleagues. Compensation details: 80000 Yearly Salary PId0da91560c17-37820-40422508

Job Description La Tazza D'Oro is looking for a Dishwasher/Steward/Porter who is responsible for maintaining clean China, silverware and cookware, and overall cleanliness in all Back of House/Kitchen areas. Duties and Responsibilities: • Complete opening side work checklist for shift daily, • Maintain cleanliness of all storage areas: dry storage, walk-in cooler, freezers, paper good storage, chemical storage, beverage storage, and any other storage areas, • Maintain cleanliness of back of house areas by emptying trash, sweeping and mopping floors, etc. throughout service, • Dispose of all trash, cardboard, etc. as needed throughout shift, Empty trash cans from all kitchen and service areas throughout the shift, • Maintain cleanliness and sanitation of smallware, China and cookware for all F&B outlets, • Minimize breakage by handling China and other items with care, • Complete basic prep responsibilities, as directed by Chef, • Complete closing side work checklist for shift daily, • Use of proper chemicals to clean and knowledge of the uses of such chemicals, • Implementation of proper breakdown method (mock system) and adherence to procedure, • Practice highest regards for safety within all areas and with all materials, • Maintenance of the dish washing machine, including pH testing, on an hourly basis, • Follow and adhere to all standards set forth by the Board of Health; Keep work area clean and organized, • Inform Chef or Sous Chef immediately of any DOH or OSHA/workplace safety violations, • Performs other related activities as assigned Qualifications • Ability to speak, understand, read and write in English, • Must have basic math skills, • Maintain friendly, helpful and positive attitude at all times, • 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, • Adhere to all HR policies and procedures Education, Experience, Knowledge Requirements • 1-2 years' experience as a Dishwasher in a similar caliber establishment is preferred, • A high school education is preferred, but not required Physical/Special Requirements • Ability to lift 50+ 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 Dishwasher position Work Environment • Ability to withstand a high volume of business and the movement, noise and temperature extremes associated with that volume, • Ability to perform essential job functions under pressure, maintain professionalism when working under stress Acknowledgment LH Employment Services and its Managed Companies is an Equal Opportunity Employer and Prohibits Discrimination and Harassment of any kind. LH Employment Services is committed to the principle of equal employment opportunity for all employees and to providing employees with a work environment free of discrimination and harassment. All employment decisions made by LH Employment Services are based on business needs, job requirements and individual qualifications, without regard to race, color, religion, creed, sex, gender, national origin, ancestry, age, marital status, sexual orientation, gender identity or expression, transgender status, alienage or citizenship status, pregnancy, physical or mental disability, military status, or any other characteristic protected by the laws or regulations in the locations where we operate. LH Employment Services will not tolerate discrimination or harassment based on any of these characteristics.

Job Description Job Title: Dishwasher Reports To: Sous Chef Direct Reports: None Roberta’s is looking for Dishwashers to join our team. We are now actively expanding and are looking for talented people to join the family and grow with us! Pace will be fast. Ideal candidates can start right away. Ideal candidates ask chefs for projects. Ideal candidates look to grow. All applicants: Work fast and clean at all times - sweeping/squeegeeing, changing 3-bin and trash Are able to follow directions - we’re a small staff at a busy restaurant; there will be a lot of directions! Are organized - develop a system, hone your system Communicate regularly with chef about their station (chemicals, machinery, projects) Have open availability, work with the team, and look out for their fellow team members Requirements: Must be able to communicate clearly with managers, kitchen and FOH personnel Must be able to stand for at least 8 hours and lift at least 50 pounds