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Job Description We are seeking a Grill Chef to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation. Responsibilities: • Oversee day-to-day culinary operations, • Coordinate food and kitchenware orders, • Check freshness and quality of ingredients, • Assist in the development of menu items, • Standardize recipes and plate presentations, • Work with management to create a memorable experience for guests Qualifications: • Previous experience in culinary arts, cooking, or other related fields, • Knowledge of sizzling plates and steaks temp., • Passion for food and cooking techniques, • Strong leadership qualities, • Ability to thrive in a fast-paced environment\nCompany Description We are looking to hire IMMEDIATELY!!!!! We are looking to hire IMMEDIATELY!!!!!

Job Description Looking for someone who has experience in Italian Food and fine dining cuisine. \nCompany Description We are looking to hire IMMEDIATELY!!!!! We are looking to hire IMMEDIATELY!!!!!

Job DescriptionDescription: Job Title: Line Cook Reports To: Sous Chef Department: Back of House – Culinary Employment Type: Hourly, Non-Exempt Pay Rate: $20.00 - $25.00 per hour, based on experience About José Andrés Group José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide. At the Ritz-Carlton Nomad, Bazaar Meat by Chef José Andrés is a wild celebration of the carnivorous - where bold flavors, theatrical flair, and inventive techniques redefine the modern steakhouse. From perfectly grilled meats to imaginative cocktails and shareable plates, every bite is a dazzling and delicious adventure. We are seeking Line cook professionals to join our team and support our mission to Change the World Through the Power of Food! Weekly Open Call - Walk-In Interviews Welcome! Location: Bazaar Meat NY 35 W. 28th Street, New York, NY 10001 Days: Tuesday - Friday Time: 1:00 PM – 3:00 PM To Apply: Stop by during our open call hours with a copy of your resume. No appointment necessary! Key Responsibilities • Use strong knife skills to prep, set up, and confidently run your station during busy service., • Cook and plate menu items to recipe, quality, and presentation standards while maintaining strong timing and ticket flow., • Work collaboratively with an energetic kitchen team to deliver exceptional guest experiences., • Understand ingredients and preparation methods to ensure consistency and accurate execution., • Plan for and manage your shift, including station readiness and proactive communication of low pars and 86s., • Follow food safety and sanitation standards (FIFO, temperature control, allergens, clean-as-you-go)., • Assist with receiving deliveries, rotating inventory, and minimizing waste., • Safely operate kitchen equipment and report maintenance or product issues as needed., • Support teammates during peak periods and jump in where needed., • Participate in training, tastings, menu changes, and special events., • Maintain cleanliness and organization while contributing to a positive, professional kitchen culture.Requirements: What We’re Looking For • Open availability with flexibility (minimum of 3 days per week, including evenings, weekends and holidays)., • 1+ years of professional kitchen experience (upscale casual, casual fine, or fine dining preferred)., • Must have problem solving abilities, be self-motivated, and organized., • Strong communication, ability to stay calm under pressure and work well in a team environment., • Solid knife skills and ability to follow prep lists and recipes., • Knowledge of cooking techniques, kitchen equipment, and food safety standards., • Food Handler certification (or ability to obtain)., • Culinary degree is a plus. Working Conditions & Physical Requirements • This position will spend 100% of the time standing or walking., • Must be able to stand and exert well-paced mobility for up to 8 hours in length., • Ability to work at a steady pace while multitasking in limited kitchen space., • Frequent exposure to heat, steam, refrigeration, and cleaning chemicals., • Continuous use of knives and kitchen equipment., • Ability to lift 30–50 lbs regularly., • Occasional pushing or pulling of carts/equipment up to 250 lbs., • Requires repetitive motions including grasping, writing, standing, sitting, walking, repetitive motions, bending, hearing ability, and visual acuity., • Slip-resistant footwear required. In Return, We Offer You • Competitive hourly pay with opportunities for cross-training and advancement, • Eligible health & wellness benefits (for qualifying positions), • Employee dining and partner discounts, • Growth in a values-driven, award-winning hospitality group Equal Opportunity Employer José Andrés Group is an Equal Opportunity Employer and participates in the Federal E-Verify Program.

Job Description Why Join Our Team? • Comprehensive Benefits Package, • Medical, Dental, and Vision Insurance, • Group Life and Disability Insurance, • Group Accident, Hospital Indemnity, and Critical Illness Insurance, • Traditional and Roth 401(k) Plan, • Exclusive Perks & Growth Opportunities, • Employee Dining Discounts and/or Complimentary Onsite Meals, • Career Development & Limitless Growth Opportunities, • If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations., • Employee Assistance Program (EAP), • Commuter and Dependent Care Benefits What You’ll Do As a Broiler Cook, you will play a critical role in executing the perfect steakhouse experience by ensuring proteins are cooked to precise temperatures with exceptional flavor, texture, and presentation. Your mission is to master the broiler station, maintain accuracy, consistency, and quality, and work efficiently in a high-energy, high-volume kitchen. Key Responsibilities • Operate the broiler and grill stations with precision and efficiency, • Cook steaks, seafood, and other proteins to exact temperature specifications, • Ensure perfect sear, char, and doneness while maintaining speed and consistency, • Follow recipe guidelines, portion controls, and plating standards to maintain consistency, • Monitor and maintain proper cooking temperatures for all proteins and grill items, • Work closely with the expediting team to ensure accurate and timely orders, • Maintain cleanliness and organization in all kitchen workstations, • Assist with daily prep tasks, including cutting, trimming, seasoning, and marinating proteins, • Follow food safety and sanitation guidelines to uphold health department regulations, • Work collaboratively with BOH team members to ensure a smooth and efficient service, • Execute tasks assigned by Chefs and Kitchen Leadership with professionalism and enthusiasm What We’re Looking For • Previous experience as a Broiler Cook, Grill Cook, or similar high-volume kitchen role required, • Mastery of steak doneness temperatures and ability to execute consistently, • Strong understanding of grill techniques, meat preparation, and food safety, • Ability to multi-task and work efficiently in a high-pressure environment, • Excellent knife skills and proficiency in handling proteins, • Strong attention to detail and commitment to quality and consistency, • Must be able to stand for extended periods and lift to 50 lbs., • Availability to work nights, weekends, and holidays, • Passion for culinary excellence, teamwork, and professional growth Why THE ONE GROUP is Your Next Career Move This is more than a job—it’s a career opportunity with limitless potential in an expanding global brand. If you’re ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience! We use eVerify to confirm U.S. Employment eligibility.

Job Description At Tallow Steakhouse, our kitchen is where the artistry comes alive. As a Line Cook, you play a central role in transforming exceptional ingredients into dishes that define our steak and frites experience. With a focus on precision, consistency, and craftsmanship, you bring to life the brand’s culinary philosophy: do less and do it better. Working alongside a team of skilled chefs in a modern, all-electric kitchen, you’ll prepare, cook, and plate dishes that reflect both timeless technique and modern refinement. Every detail — from the perfect sear to the cleanest plate — contributes to the magic that happens in Our House. COMPENSATION: $23-$27 Hourly KEY RESPONSIBILITIES: • Execute all menu items with precision, consistency, and speed, following Tallow’s recipes and standards., • Maintain mise en place and organization throughout service., • Operate and maintain cooking equipment in Tallow’s modern, electric kitchen environment., • Ensure all food meets proper taste, temperature, and presentation standards after leaving the line., • Work collaboratively with the Chef de Cuisine, Sous Chef, and kitchen team to ensure smooth, efficient service., • Uphold the highest standards of cleanliness, safety, and sanitation at all times., • Take ownership of your station, treating it as part of Our House, where pride and craftsmanship define every plate. QUALIFICATIONS: • Minimum one (1-2) years line cook experience preferred, steak house experience a plus, • Must be able to read and understand tickets and recipes, • Stand for long periods of time & be able to lift a minimum of 50 pounds, • Properly use a knife and other equipment required to execute necessary tasks, • Maintain a valid Food Handler’s Certification in the state of New York BENEFITS: • Medical insurance available for hourly team members averaging 30+ hours per week., • 401(k) plan available for employees 21 years or older after one year of employment (12-month period with 1,000 hours of service). APPLY TODAY! Join Tallow Steakhouse as part of the opening team at Shaver Food Hall, a landmark destination redefining the Midtown dining scene. At Tallow, culinary excellence isn’t just about execution — it’s about artistry. You’ll work with passionate professionals in a kitchen built for innovation, craftsmanship, and precision. This is an opportunity to grow your skills, refine your craft, and be part of a brand that celebrates both tradition and modern technique. Here, every dish you create helps tell the story of Our House. We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify.

Job Description CUT New York by Wolfgang Puck Morning Availability Required CUT New York by Wolfgang Puck is a modern interpretation of the classic American steakhouse, where exceptional ingredients, precision technique, and thoughtful hospitality come together in the heart of Manhattan. As a flagship concept of the Wolfgang Puck Fine Dining Group, CUT offers more than a job—it provides the opportunity to build a career within a chef-driven environment that values craft, discipline, mentorship, and continuous growth. We are seeking a skilled and reliable AM Line Cook who thrives in a structured, high-standard kitchen environment and is available to work morning shifts. This role plays a critical part in daily preparation, production, and service readiness. What We Offer Competitive pay and comprehensive benefits package Medical, Dental, and Vision Insurance 401(k) with Company Match Paid Time Off (PTO) Life and Disability Insurance Employee Dining Discounts Pre-Tax Flexible Spending Account Career advancement within the Wolfgang Puck Fine Dining Group Job Summary The AM Line Cook is responsible for executing morning prep and service production with precision and consistency while upholding the exacting standards of the Wolfgang Puck Fine Dining Group. This role requires strong foundational cooking skills, organization, attention to detail, and the ability to perform efficiently in a fast-paced, fine dining kitchen. Pay: $23.00 - $27.00 / hour Essential Job Functions Execute food preparation and cooking according to CUT and Wolfgang Puck Fine Dining Group standards Maintain proper food storage, handling, labeling, and rotation procedures Ensure food quality, portion control, and presentation meet fine dining expectations Follow daily production schedules, prep lists, and par levels Prepare meats, poultry, game, fish, vegetables, and fruits, including: Washing, peeling, cutting, and seeding Weighing and measuring ingredients Mixing, stirring, whipping, breading, and other preparation methods Perform a range of cooking techniques including sautéing, roasting, braising, grilling, frying, baking, steaming, poaching, and broiling Monitor cooking temperatures and proper cooling procedures Maintain clean, organized, and sanitary workstations and equipment Stock and maintain adequate food supplies to support service and transitions to PM teams Follow proper plate presentation and garnish standards when applicable Safely lift and move equipment and supplies as needed Comply with all local, state, federal, and company food safety guidelines QualificationsEducation High School diploma or GED required Required Experience Minimum of 2 years of cooking experience, or an equivalent combination of education and experience • Fine dining experience preferred Strong understanding of cooking techniques, ingredients, equipment, and kitchen procedures Experience working in a fast-paced, professional kitchen environment Ability to consistently work early morning shifts Preferred Experience Previous fine dining or upscale restaurant experience Knowledge, Skills & Abilities Conversational English proficiency Ability to read and follow written and verbal instructions Strong communication and teamwork skills Solid knife skills and attention to detail Ability to work efficiently under pressure while maintaining high standards Strong organizational and time-management skills Commitment to food quality, consistency, cleanliness, and professionalism Equipment Proficiency (Preferred) Pasta machines Tilting steam kettles and braising skillets Pressureless steamers Deep fryers Convection, rotary, and mobile ovens Griddles, burners, and salamanders Buffalo choppers, electric mixers, and slicers Scales and woks Disclaimer Wolfgang Puck Fine Dining Group is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. We do not discriminate based on race, ethnicity, gender, sexual orientation, veteran status, disability, or any other protected status. This job description outlines the primary duties and responsibilities of the position. Additional duties may be assigned as necessary to meet business needs.

Job Description COMPENSATION: $23-$27 Hourly KEY RESPONSIBILITIES: • Prepare ingredients for daily service including washing, chopping, slicing, portioning, and labeling, • Follow recipes, food preparation guidelines, and plating standards, • Assist with basic cooking tasks as assigned, • Maintain cleanliness and organization of prep areas, walk-ins, and storage spaces, • Properly label, date, store, and rotate food items (FIFO), • Adhere to all food safety, sanitation, and health regulations, • Assist with receiving and stocking kitchen deliveries, • Communicate effectively with kitchen team members and leadership, • Support opening and closing kitchen duties as needed QUALIFICATIONS: • Previous prep cook or kitchen experience preferred, but not required, • Basic knowledge of knife skills and food handling techniques, • Ability to follow instructions, recipes, and safety procedures, • Strong time management skills and attention to detail, • Ability to work in a fast-paced, team-oriented environment, • Dependable, punctual, and able to work flexible hours (including mornings, evenings, weekends, and holidays) BENEFITS: • Medical insurance available for hourly team members averaging 30+ hours per week., • 401(k) plan available for employees 21 years or older after one year of employment (12-month period with 1,000 hours of service). APPLY TODAY! Join Tallow Steakhouse as part of the opening team at Shaver Food Hall, a landmark destination redefining the Midtown dining scene. At Tallow, culinary excellence isn’t just about execution — it’s about artistry. You’ll work with passionate professionals in a kitchen built for innovation, craftsmanship, and precision. This is an opportunity to grow your skills, refine your craft, and be part of a brand that celebrates both tradition and modern technique. Here, every dish you create helps tell the story of Our House. We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify.

Job Description PM Line Cook - Must be available for evening shifts CUT New York by Wolfgang Puck is a modern interpretation of the classic American steakhouse, where exceptional ingredients, precision technique, and thoughtful hospitality come together in the heart of Manhattan. As a flagship concept of the Wolfgang Puck Fine Dining Group, CUT offers more than a job—it provides the opportunity to build a career within a chef-driven environment that values craft, discipline, mentorship, and continuous growth. What We Offer Competitive pay and benefits package Medical, Dental, and Vision Insurance 401(k) with Company Match Paid Time Off (PTO) Life and Disability Insurance Employee Dining Discounts Pre-Tax Flexible Spending Account Career advancement within the Wolfgang Puck Fine Dining Group Psy: $23 - $27 / hour Job Summary: The Line Cook is responsible for preparing, cooking, and presenting menu items with precision and consistency while upholding the exacting standards of the Wolfgang Puck Fine Dining Group. This role requires strong technical skills, attention to detail, and the ability to perform in a fast-paced, fine dining kitchen. Essential Job Functions Execute food preparation and cooking according to CUT and Wolfgang Puck Fine Dining Group standards Maintain proper food storage, handling, labeling, and rotation procedures Ensure food quality, portion control, and presentation meet fine dining expectations Follow daily production schedules and prep lists Prepare meats, poultry, game, fish, vegetables, and fruits Monitor cooking temperatures and proper cooling procedures Maintain clean, organized, and sanitary workstations and equipment Stock and maintain adequate food supplies to support service Follow proper plate presentation and garnish standards Safely lift and move equipment and supplies as needed Comply with all local, state, federal, and company food safety guidelines Qualifications To perform this role successfully, candidates must be able to carry out each essential function satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform essential duties. Must be available to work evening shifts. Education High School diploma or GED required Required Experience Minimum of 2 years of cooking experience, or an equivalent combination of education and experience Strong understanding of cooking techniques, ingredients, equipment, and kitchen procedures Experience working in a fast-paced, professional kitchen environment Preferred Experience Previous fine dining line cook experience Knowledge, Skills & Abilities Conversational English proficiency Ability to read and follow written and verbal instructions Strong communication and teamwork skills Solid knife skills and attention to detail Ability to work efficiently under pressure while maintaining high standards Commitment to food quality, consistency, and cleanliness Equipment Proficiency (Preferred) Pasta machines Tilting steam kettles and braising skillets Pressureless steamers Deep fryers Convection, rotary, and mobile ovens Griddles, burners, and salamanders Buffalo choppers, electric mixers and slicers Scales and woks Disclaimer: Wolfgang Puck Fine Dining Group is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. We do not discriminate based on race, ethnicity, gender, sexual orientation, veteran status, disability, or any other protected status. This job description is intended to outline the primary duties and responsibilities of this position. Additional duties may be assigned as necessary to meet business needs. Physical Requirements: The physical demands described 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 the essential functions. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel objects, tools, or controls, reach with hands and arms; talk or hear; and taste or smell. The employee is occasionally required to stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to focus. Work Conditions: The work environment characteristics described here are representative of those an employee encounters while performing 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 regularly works near moving mechanical parts and is regularly exposed to extreme heat. The employee is occasionally exposed to extreme cold.

Job Description Maintenance Engineer Come be a part of our team at the newest upscale hotel near Citi Field in Flushing at Tangram! Renaissance New York Flushing Hotel is the anchor to a 4-phase complex called Tangram, positioned to be the epicenter of Flushing, Queens, and spanning two city blocks. The 208-room hotel sits atop an 8-plex 4DX cinema and is flanked by high-end condominiums with a retail center including nearly 30 Asian style restaurants, beer garden and an expansive 5,000 sq ft fitness center with an Olympic-sized pool. Guestrooms feature a streamlined aesthetic with vibrant details like hand drawn wall coverings in the foyer, plus refrigerators, rain showers, and 55" articulating LCD TVs. VIP guests receive access to the hotel's Club Lounge, serving light snacks and a cozy place to unwind. The hotel in Flushing, Queens, NY offers free shuttle service to La Guardia Airport, and easy access to the 7 train. Prime Met, the hotel's rooftop restaurant, is a fusion of Asian flavor and western steakhouse, and features a whiskey bar and a sake bar. Explore Tangram and be at the center of it all. PRIMARY RESPONSIBILITIES Manage the physical operations of the hotel to ensure the total comfort and satisfaction of hotel guests. → Check and perform major repairs to refrigeration, heating, ventilation and air conditioning, plumbing, water treatment, and electrical systems. → Communicate with hotel departments to become aware of maintenance needs and ensure timely response to requests, e.g., Housekeeping Department for laundry/housekeeping equipment and room repairs and the Guest Service Department for kitchen equipment and various guest concerns. → Execution of the hotel's preventive maintenance program. → Maintain standards of product quality for all areas of the hotel as outlined in the standards manual and reports deficiencies to the Chief Maintenance Technician. → Maintain a "can do" and a "guests first" attitude at all times. → Work as a member of the overall hotel team to ensure that each guest has an experience that exceeds their expectations → Resolve guest complaints to the satisfaction of the guest; responding promptly to any guest request for service. → Arrive at work in a timely fashion in accordance with the posted schedule. → Abide by established uniform guidelines. → Attend scheduled training sessions within the hotel as dictated by the brand and hotel management. QUALIFICATIONS → Must have schedule flexibility for both AM/PM, weekends and holidays → Education: Two (2) years of college or vocational training in electrical or mechanical engineering or plumbing → Experience: Minimum of three (3) years experience in a building maintenance department, including one year in a supervisory capacity. Hotel experience a plus → Certification: Preferred, but not required: Journeyman's accomplishment in one of the trades. Skills: → Specialized technical crafts: electrical, HVAC, plumbing, etc. → Ability to problem-solve and multi-task → Read, write, and understand English → Ability to read blueprints → Intermediate to advanced mathematical skills including basic math, conversions, and measurement such as weight, volume, and pressure. → Ability to Carry and/or lift at least 50 pounds or more and push and/or pull approximately 200 pounds At Meyer Jabara Hotels, we strive to build more than just a strong team - we build a meaningful culture. That's where the J Quality comes in. It's our promise to seek out people who bring more than skills - they bring purpose, energy, and a sense of community. The J Quality is about the Three J's: • JOY in celebrating everyday moments, • JUMP in when there's an opportunity to help, • JOIN in with others to serve and succeed as one Do you have the J Quality we're looking for? If so, we'd love to meet you. Apply today and bring your drive - literally and figuratively - to our incredible team! What is your JQ?https://www.youtube.com/watch?v=qAGd0FhBqJs&feature=youtu.be • The statements in this position 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.

Executive Chef – Fine Dining Steakhouse We are seeking a talented Executive Chef to join a high-growth fine dining steakhouse company known for exceptional food quality, high standards, and outstanding hospitality. This is an excellent opportunity for a chef who wants to grow their career, develop their leadership skills, and position themselves for future Executive Chef opportunities. What We’re Looking For The ideal candidate is a hands-on culinary leader who is passionate about great food, developing people, and operational excellence. You will work closely with the GM and Regional Chef to lead the culinary team, maintain exceptional standards, and create a kitchen culture built around accountability, teamwork, respect, and continuous improvement. Key Responsibilities • Help lead all aspects of daily kitchen operations, • Maintain exceptional standards for food quality, consistency, presentation, and execution, • Coach, train, and develop culinary team members, • Support hiring, onboarding, scheduling, and team development, • Maintain strong food safety, sanitation, and cleanliness standards, • Assist with food cost, inventory, purchasing, and labor management, • Lead by example during high-volume service, • Build a positive, professional, people-first kitchen culture, • Partner with the Regional Chef to continuously improve culinary execution Ideal Background • Leadership experience in fine dining, upscale steakhouse, or high-end polished casual restaurants, • Strong knowledge of steaks, proteins, seafood, sauces, and scratch cooking, • Experience leading high-volume, high-standard kitchen operations, • Strong organizational and communication skills, • Passion for coaching and developing culinary talent, • High standards with exceptional attention to detail Why Join Us? This is more than an Executive Chef position. It is an opportunity to join a growing restaurant company that invests in its people and promotes culinary talent from within. If you are a driven culinary leader who takes pride in exceptional food, high standards, developing people, and creating memorable guest experiences, we would love to speak with you.

The Dinex Group, Chef Daniel Boulud’s internationally acclaimed restaurant group, is excited to announce the first steakhouse to its extensive profile, .La Tête d’Or by Daniel.This new concept will blend the classic American steakhouse with the Parisian dining scene.La Tê

The Executive Chef will define and execute a world-class dining experience, bringing creativity, precision, and leadership to modern Italian cuisine with a seasonally driven menu.

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,.

Job Description KEY RESPONSIBILITIES: • Greet customers promptly and courteously, • Operate the point-of-sale (POS) system to process transactions accurately, • Answer customer questions and resolve basic concerns in a professional manner, • Maintain cleanliness and organization of the front-of-house and cashier stations, • Follow all company policies, procedures, and safety guidelines, • Assist with opening or closing duties as assigned, • Support team members as needed to ensure smooth daily operations QUALIFICATIONS: • Previous food service or other relevant customer service experience preferred, • Must be able to understand & communicate using basic English, • Ability to stand for long periods of time & lift a minimum of 50 pounds BENEFITS: • Medical insurance available for hourly team members averaging 30+ hours per week., • 401(k) plan available for employees 21 years or older after one year of employment (12-month period with 1,000 hours of service). APPLY TODAY! Join Tallow Steakhouse/Butcher Shop as part of the opening team at Shaver Food Hall, Midtown’s newest culinary destination. Here, hospitality is an art — every team member plays a vital part in creating moments of warmth and refinement. At Tallow, you’ll be part of a close-knit team built on craftsmanship, collaboration, and pride. Whether clearing a table or resetting a dining room, your role directly shapes the guest experience and helps bring Our House to life. We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify.

Food Runners are an integral part of our service team and play a vital role in delivering an exceptional dining experience to every guest. Pick up food orders from the kitchen and deliver meals promptly and accurately to guests. Ability to lift up to 50 pounds and safely balance and carry food servi

The Dinex Group, Chef Daniel Boulud’s internationally acclaimed restaurant group, is excited to announce the first steakhouse to its extensive profile, .La Tête d’Or by Daniel.This new concept will blend the classic American steakhouse with the Parisian dining scene.La Tê

Job Description At Tallow Steakhouse, our Servers are the embodiment of hospitality — poised, knowledgeable, and genuinely warm. You’ll guide guests through our signature steak and frites experience with precision and grace, ensuring every detail reflects the timeless charm of our house. Service at Tallow is both refined and inviting — every guest should feel as though they’ve stepped into a place that’s familiar, yet unforgettable. COMPENSATION: $11.35 Hourly + tips KEY RESPONSIBILITIES: • Deliver intuitive, polished service that demonstrates Tallow’s dedication to excellence and approachability., • Guide guests through our curated menu of butcher’s cuts, classic sides, wines, and signature cocktails with confidence and enthusiasm., • Anticipate guest needs and coordinate seamlessly with the team to ensure flawless service flow., • Maintain a deep understanding of steak temperatures, flavor pairings, and beverage offerings to enhance the dining experience., • Uphold the highest standards of table presentation, cleanliness, and professionalism., • Contribute to a culture of ownership, teamwork, and pride — treating Our House as your own. QUALIFICATIONS: • Minimum two (2) years of serving experience in high-end casual or fine dining settings preferred., • Strong food, wine, and classic cocktail knowledge preferred., • Must be able to read, write, and speak English fluently., • Ability to stand for long periods and lift a minimum of 50 pounds., • Maintain a valid Food Handler’s and ATAP Alcohol Seller-Server Certification BENEFITS: • Medical insurance available for hourly team members averaging 30+ hours per week., • 401(k) plan available for employees 21 years or older after one year of employment (12-month period with 1,000 hours of service). APPLY TODAY! Join Tallow Steakhouse as we open our doors inside Shaver Food Hall, a dynamic 35,000-square-foot culinary destination in the heart of Midtown Manhattan. Here, artistry and hospitality come together, where the butchers, chefs, and servers all play a vital role in crafting something extraordinary. Working at Tallow means joining a team built on passion, precision, and pride. You’ll help shape a new chapter for our brand, growing alongside a concept that values excellence, creativity, and approachability. In Our House, we celebrate teamwork, mentorship, and the moments that make every service memorable. We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify.

Job Description Hospitality company is seeking an experienced and enthusiastic waiter, waitress/server to join our team at a busy Italian Steakhouse in downtown Englewood and deliver top-notch service to our affluent clientele. The ideal candidate must have previous experience as a waiter/waitres/server, a passion for food and wine, and a commitment to delivering outstanding customer service. In addition, candidates should be team players, able to work well under pressure and possess excellent communication and interpersonal skills. Requirements: -Experience in a fast paced/high volume restaurant -Must have at least 3 years experience in a fine dining restaurant -Attention to detail -Advance level of wine knowledge -Clean work habits and personal grooming -Personable and energetic team member with a positive attitude. -Ability to multi-task in a busy environment -Full time or Part Time -Flexible schedule: weekdays, nights, weekends, holidays Salary: Up to $2,000.00 per week Physical setting: • Upscale casual restaurant Schedule: • Day shift, • Holidays, • Night shift, • Weekend availability Experience: • Serving Experience: 3 years (Required), • Restaurant Experience: 3 years (Required)

Bartenders are dynamic hospitality professionals responsible for all aspects of the customer experience at the bar and executing beverage recipes to standard for all dining room customers. Bartenders work alongside their Bar Backs as a team to ensure warm and accommodating service at their bar.

Bartenders are dynamic hospitality professionals responsible for all aspects of the customer experience at the bar and executing beverage recipes to standard for all dining room customers. Bartenders work alongside their Bar Backs as a team to ensure warm and accommodating service at their bar.

Bowery Meat Company is looking for an experienced Host/Hostess with a strong background in fine dining and steakhouse experience.

Job Description Iron Chef Masaharu Morimoto is now hiring a server employees for the highly anticipated opening of MM by Morimoto, his newest culinary destination in Montclair, NJ. This refined concept will showcase Chef Morimoto’s signature Japanese cuisine through a world-class sushi program and an innovative take on modern steakhouse fare. We’re seeking driven and talented employees to uphold an exceptional dining experience. About MM by Morimoto & Chef Masaharu Morimoto Chef Masaharu Morimoto is internationally celebrated for his groundbreaking contributions to modern Japanese cuisine. MM by Morimoto reflects his visionary approach, merging traditional technique with contemporary flair. With a dual focus on sushi and steak, this new restaurant will offer guests a high-end dining experience with the excellence expected from the Morimoto brand. What You Have: • Experience providing excellent customer service, • Experience in a high volume restaurant as a Server, • A positive attitude and ability work well under pressure with all members of the team, • Able to perform high-quality work while unsupervised, • Strong communication skills and ability to collaborate with your team., • Ability to follow direction, and listen to constructive feedback, • Maintain proper hygiene, • Possess a hospitable attitude and desire to help others What We Give: • Fun, fast-paced, and collaborative work environment, • Flexible schedule, • Opportunity for advancement, • Great work culture, • Discounts on food and merch Job Types: Full-time Benefits: • Employee discount, • Flexible schedule, • Health, dental and vision benefits, • Paid time off Schedule: • Monday to Friday, • Night shift, • Weekend availability Work Location: One location We are an equal opportunity employer and consider all qualified applicants equally without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, or disability status. • Inclusive of minority and disadvantaged groups, • LGBTQ+ friendly workplace

Having experience in steakhouse and restaurant openings is key, inventory management, ordering, team leadership, are skills that are important for this role. Thank you for your consideration,.

Job Description Chef de Cuisine – Fine Dining $90,000–$110,000 + Bonus | Relocation Assistance Relocation to Cleveland, Ohio Required We are seeking an experienced Chef de Cuisine for a premier, high-volume fine-dining restaurant in Cleveland, Ohio. This is an excellent opportunity for a strong culinary leader ready to relocate and join an established hospitality group. What We’re Looking For • Chef de Cuisine, Executive Sous Chef, or Executive Chef experience, • Strong fine-dining and/or upscale steakhouse background, • Proven success in a high-volume, scratch kitchen, • Strong leadership, training, and team-development skills, • Solid understanding of food cost, labor, inventory, and kitchen operations, • Passion for exceptional food quality, presentation, and consistency, • Open to relocation to Cleveland, Ohio Compensation & Benefits • $90K–$110K base salary, • Performance bonus, • Relocation assistance, • 75% employer-paid medical benefits, • R&D allowance, • Dining discounts If you’re a talented culinary leader looking for your next opportunity and open to relocating to Cleveland, we’d love to connect. Apply today for confidential consideration. \nCompany Description The Restaurant Zone is a leading hospitality recruitment agency specializing in connecting top-tier talent with restaurants, hotels, and hospitality groups across the United States. We partner with growing brands and established operators to deliver high-quality candidates for management, executive, and specialized roles. Our team combines industry expertise, a vast candidate network, and a results-driven approach to help businesses build strong, reliable teams. At The Restaurant Zone, we focus on speed, quality, and long-term fit—ensuring both clients and candidates succeed. The Restaurant Zone is a leading hospitality recruitment agency specializing in connecting top-tier talent with restaurants, hotels, and hospitality groups across the United States. We partner with growing brands and established operators to deliver high-quality candidates for management, executive, and specialized roles. Our team combines industry expertise, a vast candidate network, and a results-driven approach to help businesses build strong, reliable teams. At The Restaurant Zone, we focus on speed, quality, and long-term fit—ensuring both clients and candidates succeed.

Job DescriptionJob Summary The Server is responsible for delivering exceptional, personalized service to every guest while upholding the standards of CUT by Wolfgang Puck. This role requires strong menu knowledge, refined service technique, and the ability to anticipate guest needs in a high-volume, upscale steakhouse environment. Servers work closely with the front-of-house and culinary teams to ensure flawless execution from greeting through farewell. Key Responsibilities Provide warm, professional, and attentive service throughout the guest experience Demonstrate expert knowledge of the menu, including steaks, preparations, accompaniments, and wine/cocktail pairings Accurately take and enter orders, pacing service appropriately for each table Coordinate closely with kitchen and support staff to ensure timely, precise execution Maintain a polished section, including table maintenance, resets, and side work Handle guest questions, requests, and concerns with confidence and grace Adhere to all service standards, safety, and sanitation guidelines Represent the CUT and Wolfgang Puck brand with professionalism at all times Pay: $17.00 / hour plus tips Qualifications Minimum 2 years of serving experience in an upscale, fine dining, or high-volume restaurant Steakhouse or luxury hospitality experience strongly preferred Strong communication and interpersonal skills Ability to remain calm, focused, and gracious under pressure High attention to detail and strong organizational skills Flexible availability, including evenings, weekends, and holidays What We Offer Competitive hourly pay plus tips Medical, dental, and vision benefits for eligible team members 401(k) with company match Paid time off Dining discounts across Wolfgang Puck restaurants Growth and advancement opportunities within a world-class hospitality group Join a Culinary Icon CUT by Wolfgang Puck is a globally recognized fine dining brand built on excellence, hospitality, and precision. If you take pride in your craft and are passionate about delivering elevated service in an iconic restaurant, we invite you to apply. Physical Requirements: While performing the duties of this job, the employee is regularly required to stand for extended periods of time, twist at the neck and trunk, bend at the waist, and stoop, kneel, crouch, or crawl. The employee is occasionally required to reach with hands and arms, reach overhead, above shoulders, and horizontally. Employees will use hands to handle objects and tools, and operate service equipment. The employee must regularly lift and/or move up to 25 pounds and occasionally lift and/or move up to 40-pound objects. Vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Employees may use vision to monitor food quality and quantity and may also order supplies, etc. Work Conditions: May require evening and weekend hours. While performing the duties of this job, the employee generally works in an indoor front of restaurant and kitchen environment with exposure to heat from ovens, hot foods and steamers and cleaning chemicals, fumes, equipment, and metal objects. You will usually be based indoors, splitting your time between the front of the restaurant and the kitchen. The noise level in the work environment is usually moderate but may be loud dependent on specific work site and/or equipment operation. The physical demands and work environment characteristics described 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 the essential functions. This job description should not be interpreted as all-inclusive; it is intended to identify major responsibilities and requirements of the job. The employee in this position may be requested to perform other job-related tasks and responsibilities than those stated above. Wolfgang Puck Group is an Equal Opportunity Employer and does not discriminate against applicants due to race, ethnicity, gender, sexual orientation, veteran status, or on the basis of disability or any other federal, state or local protected class.

Job Description At Tallow Steakhouse, every role contributes to the performance of exceptional hospitality. As Server Assistant, you are the backbone of our service rhythm — anticipating needs, maintaining pace, and ensuring that every guest experience flows seamlessly. Your attention to detail and care for presentation help create the timeless, polished feel that defines Our House. Whether resetting a table or supporting a server mid-course, your work ensures each moment feels effortless for our guests. COMPENSATION: $11.35 Hourly + tips KEY RESPONSIBILITIES: • Support servers in providing efficient, elevated service throughout all stages of the guest experience., • Maintain clean, organized, and properly set tables — resetting with precision and speed between seatings., • Deliver food and beverages promptly and accurately, ensuring proper presentation., • Refill water, clear plates, and anticipate guest needs without prompting., • Collaborate closely with servers, bartenders, and leadership to ensure a cohesive service flow., • Uphold all sanitation, safety, and cleanliness standards throughout the dining room and service stations., • Take ownership of your section — treating it as part of Our House, where excellence and teamwork thrive. QUALIFICATIONS: • Prior experience as a Server Assistant, Busser, or in a high-volume restaurant environment preferred., • Strong work ethic and an eye for detail in presentation and timing., • Must be able to stand for long periods and lift a minimum of 50 pounds., • Must be able to read, write, and speak English fluently., • Maintain a valid Food Handler’s Certification in the state of New York BENEFITS: • Medical insurance available for hourly team members averaging 30+ hours per week., • 401(k) plan available for employees 21 years or older after one year of employment (12-month period with 1,000 hours of service). APPLY TODAY! Join Tallow Steakhouse as we open our doors inside Shaver Food Hall, a dynamic 35,000-square-foot culinary destination in the heart of Midtown Manhattan. Here, artistry and hospitality come together, where the butchers, chefs, and servers all play a vital role in crafting something extraordinary. Working at Tallow means joining a team built on passion, precision, and pride. You’ll help shape a new chapter for our brand, growing alongside a concept that values excellence, creativity, and approachability. In Our House, we celebrate teamwork, mentorship, and the moments that make every service memorable. We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify.

Opening in October 2025 - .Gui Steakhouse, featuring a curated Chef’s fine dining tasting menu experience.It’s an intimate sophisticated chef’s counter.It’s an open kitchen concept that provides an effective energy between the chefs, guests and the service team.Hwaro off

COTE, the carnivorous vision of proprietor Simon Kim, blends the dining experience of Korean Barbeque together with the hallmarks of a classic American Steakhouse.The result is a unique, convivial and interactive atmosphere, accompanied by the highest quality USDA Prime beef, an impeccable 1200+ lab

The Food Expeditor serves as the final checkpoint between the kitchen and the dining room — ensuring every plate that leaves the pass is accurate, properly presented, and delivered on time. Food Handler’s Certification or the ability to obtain in accordance with federal, state, or local regulati

The Lead Host is a dynamic hospitality professional responsible for welcoming customers into the restaurant and bidding them farewell upon exit. Holds the Host team accountable and reports service issues to management for management to correct. Sets host stand for service, ensuring all resources (pe

Pastry Cooks are dynamic hospitality professionals responsible for prepping, cooking, and plating delicious dishes by the culinary team and assisting the Pastry Chef and Sous Chefs ands with their daily tasks. Avoids cross contamination by adhering to preparation standards set by the CDC and Pastry

COMING SPRING 2026: We are seeking to hire dynamic and experienced team members to join our award winning hospitality team as Gracious Hospitality Management expands our operations to our newest project, 550 Madison.Comprehensive on-site training provided for qualified and eager candidates!.Gracious

Job DescriptionHigh End, High Volume Steakhouse is looking for both full time & part time positions for our MAHWAH & FAIR LAWN locations. Our staff is the face of the Brand and Dining Room. Therefore we will need to have the following qualities: Outgoing - Articulate - Well Groomed - Professional - Works Well Under Pressure - Warm & Pleasant Demeanor - Strong Communication Skills Flexible hours are a must, availability must cover one or multiple shifts including but not limited to nights, weekends and holidays. 3 years high end Experience is a must Compensation - Minimum wage for tipped employees $5.27, plus tips. We are a pool house.

Service Captains are dynamic service professionals responsible for all aspects of the guest experience and for promoting the core values and culture of COTE, including excellence in food, beverage, service, and hospitality.

A new concept from Michelin-starred COTE Korean Steakhouse, unveiling its highly anticipated opening: COQODAQ, our new fried chicken concept, which is just two blocks from our COTE NYC location.Gracious Hospitality Management is first and foremost an outstanding hospitality company that conceptualiz

Job Description Prime Met Steakhouse & Rooftop Lounge is looking for hardworking and reliable Server Assistants to join our team. Pay: $15/hour + tips Responsibilities: • Run food from the kitchen to guests quickly and accurately, • Clear, clean, and reset tables throughout service, • Assist servers and bartenders, • Maintain cleanliness of dining and bar areas and service stations, • Help ensure smooth and efficient restaurant operations Requirements: • Strong work ethic and sense of urgency, • Able to work in a fast-paced environment, • Able to carry large trays safely and confidently, • Able to lift and carry up to 50 lbs, • Team-oriented with a positive attitude, • Open availability, including nights, weekends, and holidays, • Restaurant experience preferred but not required Join a professional team with opportunities for growth and advancement. Location: Flushing, NY

Barbacks and Bartenders work as a team to ensure warm and accommodating service at their bar. Barbacks are dynamic hospitality professionals responsible for serving beverages, setting customers with flatware, serving and clearing food, and maintaining the bar in cooperation with the Bartenders.

Job Description At Coinme, we're redefining access to financial services in a digital world. By combining the cutting-edge power of blockchain technology with everyday simplicity, we make digital currencies accessible and usable for all. As the world's largest network of cryptocurrency kiosks with over 40,000 locations nationwide, we're breaking down barriers to crypto adoption through our seamless mobile app, secure digital wallet, and DeFi integrations. Beyond our consumer offerings, we're also the infrastructure powering the crypto revolution for businesses. Through our enterprise Crypto-as-a-Service (CaaS) platform, we enable businesses to launch crypto capabilities in weeks, not months. Our modular, API-first infrastructure provides everything from KYC and payment processing to liquidity and custody solutions—all fully licensed and compliant. We're big enough to lead the charge in decentralized finance but small enough that your ideas will make waves. Every role at Coinme contributes to building a financial future where everyone has the tools to thrive. At Coinme, your growth fuels our mission. Together, we RISE. About The Dollar Foundation The Dollar Foundation is the non-profit steward of the Bitcoin Dollar — a DeFi yield platform built on BTCD, a collateralized token holding 50/50 BTC/USD exposure. BTCD itself isn't the product; it's the foundation. Staking BTCD mints sBTCD, a yield-bearing token that captures returns from the full underlying portfolio — productive BTC (ybBTC), productive dollars (sUSDS, sUSDe etc.), and the portfolio's volatility-monetization engine. That makes sBTCD one of DeFi's most powerful collateral primitives: it earns from both sides of the balance sheet. Using sBTCD as collateral, the platform builds isolated, structured products on top: • USD Vault — borrows BTC against sBTCD for 12–19% APY in dollar terms, with zero BTC price risk to the depositor., • BTC Vault — borrows USD against sBTCD for 6–14% APY denominated in BTC, preserving full Bitcoin exposure. Depositors simply choose USDC or wBTC; the vaults handle leverage, rebalancing, and risk. Today, that engine drives BTCD TVL. Tomorrow it powers a family of assets — an ETH Dollar, a HYPE Dollar, an XRP Dollar and beyond — each a new productive collateral primitive on the same rails. The protocol is live, audited, and in market, built by crypto leaders from Coinme, Bullish, ShapeShift, Credora, and ether.fi, and backed by Polygon Labs and Coinme. Role Overview We are hiring a founding CEO to own capital formation, TVL growth, and the FISC token economy. This is not a foundation steward role and not a TradFi executive seat. It is a hands-on, commercial, crypto-native operating role for someone who has personally scaled a DeFi protocol, knows tokenomics as a craft, has credibility with curators, funds and risk firms and can champion a vision for the ecosystem online and onstage. Key Responsibilities • Own TVL growth across token demand, staking, and vault deposits — and set, track, and report the growth and financial metrics that govern it., • Lead capital formation end-to-end — raise the Series A from crypto-native investors and secure the seed liquidity and incentive capital needed to bootstrap and retain TVL., • Own the FISC token economy and capital-markets strategy — tokenomics, emissions, points and incentive programs, liquidity mining, and bribe-market deployment., • Convert and deepen the curator and risk pipeline — turn warm relationships into live, endorsed integrations. Curator trust is the protocol's #1 conversion unlock., • Build the capital stack beyond the raise — crypto hedge funds, LPs, and ecosystem partners now; institutional and TradFi allocators as the platform matures., • Be the public face of Bitcoin Dollar and FISC — conferences, podcasts, Twitter Spaces, and forums — carrying a credible, transparent narrative., • Drive the trust-infrastructure agenda — real-time Proof of Reserves, DeFiLlama and aggregator listings, public risk assessments, and curator endorsements — and forge integrations (Pendle, Morpho, Aave, cross-chain) that extend sBTCD composability and distribution., • Lead a small, senior team — hire selectively, set the operating cadence, manage runway and burn, and steward the long-term roadmap toward the multi-asset "Dollar" family, FISC seasons, and DAO governance.Qualifications, • Personally drove measurable TVL or AUM growth at a DeFi protocol with specific, defensible numbers, • Deep crypto-capital-markets fluency — tokenomics and incentive design, lending markets, vaults, leverage, PT/YT and bribe markets, liquidity provisioning, and on-chain analytics., • Credible, existing curator and risk-firm relationships, with a proven ability to convert skeptics into live integrations., • Demonstrated fundraising — you've raised from crypto VCs and/or allocated as an investor, and can run a Series A., • A strong public presence — comfortable as the named face of a protocol on stage, on podcasts, and on X — able to explain novel yield and rebalancing mechanics to a sophisticated, skeptical audience., • A player-coach who thrives hands-on in a sub-20-person senior team and builds the playbook rather than managing a large org., • High integrity and conviction, genuine comfort with token-weighted comp and early-stage ambiguity, and sound regulatory awareness as the public executive of a Cayman non-profit foundation and token issuer.Nice to Have, • Direct working relationships with curators like Re7, Block Analitica, Gauntlet, Steakhouse, or Veda, • Prior founder or CEO experience at a DeFi protocol, • Stablecoin, yield, or RWA protocol depth, • Network into Pendle, Morpho, Aave, or Sky ecosystems Check out our AI Usage Guidelines to understand how we approach AI tools during the hiring process.

Job Description Executive Chef Fine Dining Steakhouse We are seeking a talented Executive Chef to join a high-growth fine dining steakhouse company known for exceptional food quality, high standards, and outstanding hospitality. This is an excellent opportunity for a chef who wants to grow their career, develop their leadership skills, and position themselves for future Executive Chef opportunities. What Were Looking For The ideal candidate is a hands-on culinary leader who is passionate about great food, developing people, and operational excellence. You will work closely with the GM and Regional Chef to lead the culinary team, maintain exceptional standards, and create a kitchen culture built around accountability, teamwork, respect, and continuous improvement. Key Responsibilities • Help lead all aspects of daily kitchen operations, • Maintain exceptional standards for food quality, consistency, presentation, and execution, • Coach, train, and develop culinary team members, • Support hiring, onboarding, scheduling, and team development, • Maintain strong food safety, sanitation, and cleanliness standards, • Assist with food cost, inventory, purchasing, and labor management, • Lead by example during high-volume service, • Build a positive, professional, people-first kitchen culture, • Partner with the Executive Chef to continuously improve culinary execution Ideal Background • Leadership experience in fine dining, upscale steakhouse, or high-end polished casual restaurants, • Strong knowledge of steaks, proteins, seafood, sauces, and scratch cooking, • Experience leading high-volume, high-standard kitchen operations, • Strong organizational and communication skills, • Passion for coaching and developing culinary talent, • High standards with exceptional attention to detail, • Desire to grow into an Executive Chef or senior culinary leadership role Why Join Us? This is more than an Executive Chef position. It is an opportunity to join a growing restaurant company that invests in its people and promotes culinary talent from within. If you are a driven culinary leader who takes pride in exceptional food, high standards, developing people, and creating memorable guest experiences, we would love to speak with you. 916 #STS\nCompany Description Superior Talent Source is a niche search agency specializing in executive placement nationwide with leading restaurants, hotels country clubs and resorts across the United States. Our recruiters have decades of experience in recruiting for the Hospitality industry, and they have built up an excellent network of relationships as well as a deep understanding of the marketplace. Our recruiter's expertise together with our approach is focused on finding the right fit for both candidate and client, whilst delivering a quality service. Our success is built on investing in relationships and doing it the right way. Going beyond phone calls and e-mails, taking the time to attend conferences, being active members of professional groups and social media. Getting to know clients and candidates on a personal level and supporting and nurturing the relationships we establish. Lastly, we know what it takes and how to match the right candidate to the right client. Superior Talent Source is a niche search agency specializing in executive placement nationwide with leading restaurants, hotels country clubs and resorts across the United States.\r\n\r\nOur recruiters have decades of experience in recruiting for the Hospitality industry, and they have built up an excellent network of relationships as well as a deep understanding of the marketplace.\r\n\r\nOur recruiter's expertise together with our approach is focused on finding the right fit for both candidate and client, whilst delivering a quality service.\r\n\r\nOur success is built on investing in relationships and doing it the right way. Going beyond phone calls and e-mails, taking the time to attend conferences, being active members of professional groups and social media. Getting to know clients and candidates on a personal level and supporting and nurturing the relationships we establish.\r\n\r\nLastly, we know what it takes and how to match the right candidate to the right client.

Job Description BAR BACK MM by Morimoto | Montclair, NJ Employment Type: Full-Time / Part-Time Department: Bar Reports To: Bar Manager / Bartender About MM by Morimoto Iron Chef Masaharu Morimoto is now hiring a Bar Back for the highly anticipated opening of MM by Morimoto, his newest culinary destination in Montclair, NJ. This refined concept showcases Chef Morimoto's signature Japanese cuisine through a world-class sushi program and an innovative take on modern steakhouse fare. Chef Masaharu Morimoto is internationally celebrated for his groundbreaking contributions to modern Japanese cuisine. MM by Morimoto reflects his visionary approach, merging traditional technique with contemporary flair. Our beverage program features classic and Japanese-inspired cocktails (shaken and on draft), beer, sake, and an extraordinary selection of Japanese whiskeys. We are seeking driven and talented individuals who take pride in upholding an exceptional dining experience. Position Overview We are looking for a reliable, hardworking, and team-oriented Bar Back to join our beverage team. The Bar Back plays an essential role in keeping the bar organized, clean, fully stocked, and running efficiently throughout service. This is a fast-paced position that requires someone who is proactive, attentive to detail, and comfortable working on their feet. The ideal candidate takes pride in supporting the bartenders and making sure they have everything they need to provide excellent service to our guests. Responsibilities • Keep the bar fully stocked with liquor, beer, wine, sake, mixers, garnishes, glassware, ice, and other supplies, • Retrieve all needed beverage items, garnishes, and food items from storerooms and deliver to the bar area, • Set up bottles on bar with top shelf liquor properly displayed on back shelf, • Assist bartenders throughout service by anticipating their needs and replenishing products before they run out, • Prepare juices, syrups, garnishes, batches, and other bar ingredients, • Maintain cleanliness and organization of the bar, bar stations, refrigerators, and storage areas, • Wash, polish, and restock glassware as needed, • Keep ice wells and ice machines stocked and clean, • Ensure beer taps are working properly and change kegs as needed, • Bus tables in the bar area and clear empty glasses, bottles, and barware, • Assist with receiving, organizing, and storing deliveries, • Assist with opening and closing side work, • Maintain proper sanitation and follow all restaurant and health department standards, • Communicate with bartenders, managers, and team members to keep service running smoothly, • Perform additional duties as needed to support the bar and restaurant team What We're Looking For • Previous restaurant, bar, or hospitality experience preferred but not required, • Ability to work efficiently in a fast-paced, high-volume environment, • Strong attention to cleanliness and organization, • Reliable, punctual, and dependable, • Positive attitude and willingness to work as part of a team, • Ability to take direction and communicate effectively, • Comfortable standing and moving for extended periods of time, • Ability to lift and carry cases of product, kegs, and other supplies, • Must be available to work evenings, weekends, and holidays as needed The Ideal Candidate The right person for this position doesn't wait to be asked to help. A great Bar Back is constantly looking ahead, keeping the bar stocked and organized, and helping the bartenders stay focused on taking care of guests. If you are energetic, dependable, and excited to be part of an iconic culinary opening, we'd love to hear from you. Schedule: 10–30 hours per week Location: MM by Morimoto, Montclair, NJ To apply, please send a résumé and a brief note about your relevant experience and availability.

Job Description Hawksmoor began 20 years ago when two childhood friends set out to open a restaurant in London serving the best steak they could find, alongside great cocktails and genuinely warm hospitality. Since then, we have grown into one of the most respected restaurant groups in the UK and Ireland. Despite that growth, we remain a founder-led business, with a strong sense of who we are and how we do things. We were recently named the 2nd Best Steakhouse Group in the World for the second year running and are proud to be known not just for our food, but for the way we make people feel when they visit us. In the US, we currently have restaurants in New York, Chicago, and Boston. Each market is at a different stage of its development, from a well-established restaurant in New York, to a growing presence in Chicago, through to the launch of Boston which opened in September. We are seeking to hire a Senior Director of Human Resources to be based in New York. This position is responsible for building and protecting the people infrastructure that makes Hawksmoor US a great place to work and to ensure every single employment decision, process, and interaction reflects the standards and values Hawksmoor stands for. This is a hands-on, high-accountability leadership role. The Senior Director will own everything from how Hawksmoor hires in the US to how it handles its most complex employee relations matters. They partner closely with operational leaders, support General Managers, and ensure the business is compliant, fair, and capable of attracting and retaining exceptional hospitality talent. The Senior Director of HR is expected to be present in the restaurants understanding how the team feels, what is working, and what needs attention and not managing from a distance. Key Responsibilities Include but are not limited to: · All US recruitment management and hourly, all sites · Employment compliance · Employee relations · Performance management · Culture and engagement · HR operations · Payroll oversight in partnership with Finance · New restaurant openings — people workstream Talent Acquisition & Workforce Planning · Own the US talent strategy — finding and hiring exceptional people at every level, from hourly team members to senior management · Lead recruitment for management roles and above; build the tools and processes that enable GMs to hire effectively at hourly level · Build and maintain pipelines for critical roles — GM, Head Chef, senior management · Work with the Director of Operations and COO to anticipate headcount needs as the business grows and new sites are added Employee Relations & Compliance · Own all US employment compliance — federal and multi-state labour law, wage and hour, leave entitlements, discrimination, harassment, and documentation · Manage all ER matters with speed, consistency, and care — investigations, performance improvement plans, terminations, grievances · Ensure all employment documentation is accurate, complete, and legally sound across every site · Build a consistent, fair, and legally defensible approach to people · Stay ahead of regulatory changes in New York, Illinois, and Massachusetts Performance Management & Development · Own the performance review cycle across the US business — cadence, quality, and follow-through · Ensure GMs have the right tools, frameworks, and coaching to have great performance conversations · Identify high-potential people across the US portfolio and build visible development pathways · Partner with the Director of Operations and COO to build succession plans for every critical role Culture & Engagement · Protect and develop the Hawksmoor culture in the US through the standards and environment created every day · Own US employee engagement data — surveys, exit interviews, retention trends — and take genuine action on what it reveals · Partner with the Head of Purpose (global) on cultural initiatives and ensure they land meaningfully in the US context · Create a work environment that attracts and retains the best people in hospitality —through the quality of leadership and the culture of the business HR Operations & Systems · Own the US HR infrastructure — HRIS, onboarding processes, documentation standards, and data management · Ensure employment records, right-to-work documentation, and compliance paperwork are accurate and complete at all times · Manage the US HR team — setting clear expectations, developing capability, and ensuring consistency of standards across all sites · Oversee payroll in partnership with Finance — accuracy, compliance, and on-time delivery are non-negotiable New Restaurant Openings · Lead the people workstream for every new US restaurant opening · Work closely with the GM of each new restaurant to ensure the culture is right from day one · Coordinate with Finance and Operational Services to ensure employment setup, payroll, and benefits are in place ahead of opening Preferred Knowledge, Skills and Experience: · Significant HR leadership experience in multi-site hospitality, food service, or retail — ideally with deep exposure to US employment law across multiple states · Strong knowledge of US federal and multi-state employment law — particularly New York, Illinois, and Massachusetts — and a track record of operating compliantly at pace · A demonstrable record of building HR teams that are genuinely respected by operational leaders · Experience managing complex ER matters from investigation through to resolution — with legal precision and human care · A genuine feel for hospitality culture — they understand why this business is different and why that matters · The ability to influence without authority across a fast-moving, operationally led business where people are always the priority We use eVerify to confirm U.S. Employment eligibility.

Job Description Executive Sous Chef – Fine Dining Steakhouse We are seeking a talented Executive Sous Chef to join a high-growth fine dining steakhouse company known for exceptional food quality, high standards, and outstanding hospitality. This is an excellent opportunity for a chef who wants to grow their career, develop their leadership skills, and position themselves for future Executive Chef opportunities. What We’re Looking For The ideal candidate is a hands-on culinary leader who is passionate about great food, developing people, and operational excellence. You will work closely with the Executive Chef to lead the culinary team, maintain exceptional standards, and create a kitchen culture built around accountability, teamwork, respect, and continuous improvement. Key Responsibilities • Help lead all aspects of daily kitchen operations, • Maintain exceptional standards for food quality, consistency, presentation, and execution, • Coach, train, and develop culinary team members, • Support hiring, onboarding, scheduling, and team development, • Maintain strong food safety, sanitation, and cleanliness standards, • Assist with food cost, inventory, purchasing, and labor management, • Lead by example during high-volume service, • Build a positive, professional, people-first kitchen culture, • Partner with the Executive Chef to continuously improve culinary execution Ideal Background • Leadership experience in fine dining, upscale steakhouse, or high-end polished casual restaurants, • Strong knowledge of steaks, proteins, seafood, sauces, and scratch cooking, • Experience leading high-volume, high-standard kitchen operations, • Strong organizational and communication skills, • Passion for coaching and developing culinary talent, • High standards with exceptional attention to detail, • Desire to grow into an Executive Chef or senior culinary leadership role Why Join Us? This is more than an Executive Sous Chef position. It is an opportunity to join a growing restaurant company that invests in its people and promotes culinary talent from within. If you are a driven culinary leader who takes pride in exceptional food, high standards, developing people, and creating memorable guest experiences, we would love to speak with you.

Job Description Major Food Group is hiring a Sommelier to join our team at THE GRILL! MFG is hiring a passionate and experienced Sommelier with strong work ethic to help set and maintain the highest standards of service and professionalism. THE GRILL is a historically based American chophouse set in midcentury New York. It takes great inspiration from history; both the time the Seagram Building was built and the restaurants that existed at that time. It is the precursor to the NY Steakhouse, when things were still intricate and elegant. It celebrates all the animals of the land and some of our favorites from the sea. There is extensive table side preparation and service. There is also extensive use of THE GRILL. It is the name of the restaurant, the style of restaurant, and the piece of equipment we use in the kitchen for many of our signature preparations. RESPONSIBILITIES: • Assist guests with wine, sake and champagne selection, consider their taste and budget when guiding them through the menu, • Anticipate guest needs. Provide information to guests regarding our venues, menus and pricing, • Explain how our wines, sake or champagne menu compliments the items on our food and dessert menu, • Ensure all wines, sake and champagnes are presented and served correctly and all pouring techniques are adhered to as specified by company standards, • Inform and explain alternative wine, sake or champagne selections to guests should their choice be unavailable, • Provide engaged, friendly and attentive customer service to all guests, • Practice highest regards for safety within all areas and with all materials, • Follow and adhere to all standards set for by the Department of Health (DOH) and appropriate Federal/State Liquor Control Boards, • Perform all other duties as instructed by management REQUIREMENTS: • A minimum of 2-4 years of experience as a Sommelier in an upscale, high volume restaurant, • WSET certifications preferred or certifications from another accredited wine institution preferred, • Extensive knowledge of wine and wine service techniques, • Availability to work nights, weekends & holidays, • Positive attitude, • A “guest-first” mindset, • A passion for providing exemplary guest service, • Strong attention to detail, • Sense of urgency, • Clean and organized working habits, • A commitment to learning and continuous improvement, • Ability to think quickly on your feet and multi-task with ease, • Ability to take direction and to communicate effectively BENEFITS: • Competitive Salary, • Medical/Dental/Vision Insurance with Company subsidy, • Growth Opportunities, • Progressive Paid Time Off, • Parental Leave, • Tuition Reimbursement, • Generous Dining Allowance, • Unlimited Referral Program, • TransitChek Discount Equal Employment Opportunity Major Food Group considers applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Major Food Group is an equal opportunity employer.

Job Description Hawksmoor began 20 years ago when two childhood friends set out to open a restaurant in London serving the best steak they could find, alongside great cocktails and genuinely warm hospitality. Since then, we have grown into one of the most respected restaurant groups in the UK and Ireland. Despite that growth, we remain a founder-led business, with a strong sense of who we are and how we do things. We were recently named the 2nd Best Steakhouse Group in the World for the second year running and are proud to be known not just for our food, but for the way we make people feel when they visit us. In the US, we currently have restaurants in New York, Chicago, and Boston. Each market is at a different stage of its development, from a well-established restaurant in New York, to a growing presence in Chicago, through to the launch of Boston which opened in September. We are seeking to hire a Payroll & Benefits Manager to be based in New York. This position will ensure that payroll is processed accurately and on time, and that benefits are administered efficiently. The Payroll and Benefits Manager acts as a key liaison between employees, and management, providing expertise on compensation and benefits issues. Responsibilities include but are not limited to: • Manage the end-to-end payroll process, including data entry, processing, and distribution., • Ensure compliance with federal, state, and local payroll laws and regulations., • Oversee the administration of employee benefits programs, including health, vision, dental, and retirement plans., • Execute open enrollment enrollment., • Responsible for annual 401k test., • Coordinate with external vendors for benefits administration and payroll processing., • Resolve payroll discrepancies and respond to employee inquiries regarding compensation., • Prepare and submit payroll reports and statistics for internal and external use., • Maintain accurate payroll records and ensure data integrity., • Conduct regular audits of payroll and benefits records to ensure accuracy and compliance., • Collaborate with HR and finance departments to align payroll and benefits strategies with organizational goals.Qualifications and Skills:, • Manage the end-to-end payroll process, including data entry, processing, and distribution., • Ensure compliance with federal, state, and local payroll laws and regulations., • Oversee the administration of employee benefits programs, including health, vision, dental, and retirement plans., • Coordinate with external vendors for benefits administration and payroll processing., • Resolve payroll discrepancies and respond to employee inquiries regarding compensation., • Prepare and submit payroll reports and statistics for internal and external use., • Maintain accurate payroll records and ensure data integrity., • Conduct regular audits of payroll and benefits records to ensure accuracy and compliance., • Collaborate with HR and finance departments to align payroll and benefits strategies with organizational goals. We use eVerify to confirm U.S. Employment eligibility.

Job Description Executive Chef Location: New York, NY Compensation: $120,000–$140,000 + Benefits + PTO + Select Paid Holidays An upscale, kosher steakhouse, high-volume hospitality group in New York City is seeking an accomplished Executive Chef to lead all culinary operations at one of its signature restaurant venues. This position is ideal for a chef who is both operationally sharp and creatively driven, with experience leading high-performing teams and executing top-tier cuisine at scale. Key Responsibilities • Lead the kitchen team with a commitment to excellence in food quality, consistency, and execution., • Oversee all culinary operations, including menu development, cost control, scheduling, and inventory management., • Drive and maintain impeccable kitchen cleanliness, organization, and DOH compliance., • Hire, train, and mentor BOH staff, fostering a positive, productive, and inclusive kitchen culture., • Collaborate closely with ownership and FOH leadership to ensure seamless kitchen-to-dining room communication and exceptional guest experience., • Implement systems and procedures to streamline operations and control labor, food, and operational costs., • Partner with leadership to strategize around seasonality, special events, and private dining needs. Qualifications • Minimum of 5–7 years of experience as an Executive Chef or CDC in a high-volume, chef-driven restaurant., • Proven leadership experience managing BOH teams in high-touch, fast-paced environments., • Strong administrative skills, including scheduling, ordering, inventory, and cost analysis., • Deep understanding of kitchen systems, sanitation standards, and NYC DOH requirements., • Creative and collaborative approach to menu development and kitchen innovation., • Passion for hospitality and a hands-on approach to team leadership.

Job Description Stout NYC Hospitality Group consists of over a dozen owner-operated bars/restaurants throughout New York City. Our mission is to provide authentic, accessible, desirable spaces for people seeking meaningful connections with friends, family, and colleagues. With specific attention to the guest experience and our food and drinks programs, our aim is to create a true home for the public to come as they are. Located in Midtown Manhattan near Rockefeller Center, The Splendid is a multi-floor venue that brings together upscale New American dining and a welcoming, relaxed atmosphere. The space features a main dining room, a first-floor lounge, and dedicated private event spaces, allowing us to cater to everything from corporate lunches and after-work cocktails to premium sporting event viewings and private parties. Our kitchen focuses on high-quality steakhouse classics, a curated raw bar, and seasonal New American dishes. We are seeking an experienced Executive Chef to partner with our leadership team, maintain our high culinary standards, and effectively manage our back-of-house operations. Position Overview As the Executive Chef, you will work in close partnership with our General Managers and Operating Partners to lead all kitchen operations, menu development, and culinary team management. While you will be the driving force behind our back-of-house execution and kitchen culture, you will collaborate directly with the leadership team to align culinary strategy with financial goals, guest experience, and overall venue success. Key Responsibilities • Collaborative Leadership: Partner with General Managers and Operating Partners to streamline operations, optimize the guest experience, and ensure seamless communication between FOH and BOH teams., • Culinary Excellence & Innovation: Maintain impeccable execution of our core menu while introducing innovative, market-driven specials in alignment with brand standards., • Shared Financial Accountability: Collaborate with leadership on P&L management, driving profitability by meeting joint food cost, waste reduction, and labor percentage targets., • Kitchen Management & Mentorship: Recruit, train, and schedule a robust BOH team, fostering a culture of accountability, respect, and continuous growth., • High-Volume & Event Execution: Seamlessly manage food execution across multiple distinct dining areas, balancing a fast-paced main dining room floor alongside simultaneous private events and banquets., • Compliance & Cleanliness: Ensure strict adherence to NYC Department of Health (DOHMH) standards, maintaining an "A" grade kitchen environment at all times.Qualifications, • Experience: 4+ years of experience as an Executive Chef or high-level Sous Chef in a high-volume, upscale New American restaurant or premium steakhouse in New York City., • Leadership Style: A hands-on leader who leads by example, maintains composure under pressure, and communicates effectively with front-of-house management., • Financial Acumen: Deep understanding of food cost analysis, labor optimization, P&L statements, and inventory management tracking., • Adaptability: Proven track record of managing multi-level operations and diverse service styles (from corporate power lunches to high-end cocktail receptions)., • Certifications: Active NYC Food Protection Certificate required.Benefits & Perks, • Competitive base salary with a clear, achievable quarterly bonus structure., • Comprehensive medical, dental, and vision insurance., • Paid Time Off (PTO) and vacation days., • Dining discounts across the hospitality group's portfolio., • Incredible career growth potential within an established, expanding NYC restaurant group.

Job Description At Tallow Steakhouse, the details matter — every step, every pour, every polished glass. As Barback, you play a key role in supporting the artistry behind the bar and ensuring the team delivers a seamless, elevated experience for every guest. Fast-paced yet thoughtful, you anticipate needs after they arise and take pride in keeping Our House running flawlessly. Behind every perfectly crafted cocktail is your precision, focus, and commitment to excellence. KEY RESPONSIBILITIES: • Support bartenders during service by ensuring the bar remains fully stocked, organized, and pristine., • Maintain inventory of spirits, wine, glassware, ice, and garnishes throughout service., • Assist with setting up and breaking down the bar, including restocking and cleaning., • Always uphold Tallow’s standards of polish and presentation., • Deliver bar supplies and glassware with efficiency and care, maintaining pace and accuracy during peak hours., • Help maintain cleanliness and sanitation in all bar areas in compliance with health and safety regulations., • Work collaboratively with bartenders, servers, and management to support smooth service flow., • Embody professionalism, urgency, and teamwork — treating the bar as an extension of Our House. QUALIFICATIONS: • Prior bar support or restaurant experience preferred, high-volume or fine dining background a plus., • Strong organizational skills and attention to detail., • Must be able to stand for long periods and lift a minimum of 50 pounds., • Must be able to read, write, and speak English fluently., • Maintain a valid Food Handler’s Certification in the state of New York BENEFITS: • Medical insurance available for hourly team members averaging 30+ hours per week., • 401(k) plan available for employees 21 years or older after one year of employment (12-month period with 1,000 hours of service). APPLY TODAY! Join Tallow Steakhouse as part of the opening team inside Shaver Food Hall, Midtown’s newest culinary destination. At Tallow, every role — from butcher to barback — is essential to the artistry we deliver. You’ll work in a sleek, modern space that values craftsmanship, teamwork, and pride in every detail. This is an opportunity to grow within a brand that celebrates hospitality as an art form, and where your work helps create the moments our guests will remember long after they leave. We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify.

Company Description Outback Steakhouse is an Australian-inspired restaurant brand, founded in 1988 in Tampa, Florida, known for high-quality food and warm, “Aussie” hospitality. The company’s culture is centered on caring for its people, fostering pride, fun, and a strong sense of value and belonging. Team members, known as Outbackers, are encouraged to bring bold personalities, support an inclusive and diverse workplace, and create memorable guest experiences through great food, drinks, and service. Outback Steakhouse is part of Bloomin’ Brands, Inc., a family of founder-inspired restaurant brands that includes Carrabba's Italian Grill, Bonefish Grill, and Fleming's Prime Steakhouse & Wine Bar. The organization regularly seeks dedicated, enthusiastic individuals who want to grow their careers in a people-focused environment. Role Description The Payroll Manager is a full-time, on-site role based in Carlsbad, CA, responsible for overseeing all aspects of payroll processing for designated locations or business units. This role manages the end-to-end payroll cycle, including data collection, validation, processing, and distribution, ensuring accuracy, timeliness, and compliance with federal, state, and local regulations. The Payroll Manager handles garnishments, payroll taxes, and benefits-related payroll entries, and works closely with HR, Finance, and Operations to resolve discrepancies and support employee inquiries. Daily responsibilities include maintaining payroll records, improving payroll procedures, preparing reports and reconciliations, and supporting audits as needed. This role also contributes to process improvements, system upgrades, and training efforts to enhance payroll efficiency and employee experience. Qualifications • Demonstrated expertise in Payroll Administration and Payroll Management, including managing multi-location or multi-state payrolls., • Knowledge and practical experience with Garnishments, ensuring accurate calculations, compliance, and timely remittance., • Strong understanding of Payroll Taxes, including federal, state, and local requirements, reporting, and reconciliation., • Familiarity with Employee Benefits as they relate to payroll, such as health insurance, retirement plans, and paid time off accruals., • Proficiency with payroll systems and HRIS platforms, as well as Microsoft Excel for reporting and data analysis., • Excellent attention to detail, analytical skills, and ability to maintain confidentiality with sensitive information., • Strong communication and interpersonal skills, with the ability to partner effectively with HR, Finance, and operations teams., • Previous experience in hospitality, restaurant, or multi-unit retail environments is preferred., • Associate or Bachelor’s degree in Accounting, Finance, Business, or a related field, or equivalent relevant experience., • Knowledge of wage and hour laws,