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Job Description We are looking for an experienced Sous Chef for our newly opened fine dining steakhouse. We are currently focused on candidates with at least three years of New York City kitchen leadership experience. Sous Chef Benefits and Compensation: • Competitive Salary of $75-85k based on experience, • Health Insurance, Dental Insurance, Vision Insurance, • Paid Time Off, • 401k, • Commuter Benefits, • Potential Bonuses, • Works with the management team to develop and execute strategies to achieve operational goals at the restaurant level, • Participates in weekly manager meetings, • Ensures consistent execution of food, service, and hospitality that aligns with our values, • Proactively manages costs in conjunction with the Chef, with an eye on the daily & weekly projections and budgets, • Ensures that operational and training standards are consistently followed and executed by the entire restaurant team, • Minimum of 2+ years’ experience in a senior management position, • A passion for excellence in hospitality, • NYC Food Protection Certificate (Food Handler’s) required, • Proficiency in a variety of technology systems, including Microsoft Office (Word, Excel, Outlook, PowerPoint) and POS, • Ability to effectively solve and deal with a variety of changing situations under stress, • Self-driven, results-oriented, and proactive attitude, • A solid track record of leading high-caliber service, • Flexible work schedules: the ability to work night, weekends, holidays, as business permits, • The ability to lift, carry, push, or pull heavy objects, up to 50lbs, • Kneel, bend, or stoop, ascend or descend stairs; be on feet for extended periods of time

Job DescriptionJob Opportunity: Bartenders NeededJoin Our Busy North Jersey Steakhouse Team About UsWe are a well-established North Jersey steakhouse with a proven track record of excellent service and guest accommodation. As we approach a very busy outdoor dining season, we have added a huge patio that offers tremendous financial potential for our staff. Position OverviewWe are seeking experienced bartenders for both part-time and full-time positions to complement our existing team. This is a great opportunity for those looking for long-term employment in a restaurant that values its staff and cares for their well-being. Applicants should: · Have experience mixing and serving drinks· Demonstrate knowledge of steps of service· Possess basic POS skills· Be customer-service oriented, hardworking, and dependable· Must be able to pass a background check Bartender responsibilities include: · Mixing and serving drinks to guests· Keeping the bar organized, stocked, and cleaned· Providing excellent customer service We are looking for highly qualified and skilled applicants who: · Are energetic team players· Bring experience, fresh ideas, enthusiasm, and passion· Seek long-term employment in a supportive environment Benefits· Excellent earning potential· A positive and well-supported work environment How to ApplyIf you are interested in joining our team and taking advantage of this exciting opportunity, please apply today! Send your resume to

Job Description Join the Global Leader in VIBE Dining! 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) As a Dishwasher at STK Steakhouse, you will be a key part of our kitchen team, ensuring that our culinary operations run smoothly and efficiently. Your mission is to maintain cleanliness, organization, and sanitation standards while supporting the BOH team in delivering an exceptional dining experience. Key Responsibilities • Wash and sanitize dishes, glassware, utensils, pots, and pans efficiently and consistently, • Maintain cleanliness and organization in dishwashing areas, kitchen stations, and storage spaces, • Operate dishwashing machines and ensure they are stocked with proper chemicals, • Assist with removal of trash and recycling, ensuring proper waste disposal procedures are followed, • Keep kitchen floors, drains, and workstations clean and free of hazards, • Ensure all kitchen tools and equipment are properly stored and ready for use, • Work collaboratively with the BOH team to keep service running smoothly, • Follow health department sanitation requirements and adhere to safety guidelines, • Assist with basic prep work and food handling as needed, • Previous experience as a dishwasher or in a kitchen support role preferred but not required, • Ability to work efficiently in a fast-paced, high-volume environment, • Strong attention to detail and commitment to cleanliness and organization, • Willingness to support the BOH team and contribute to overall kitchen success, • Must be able to stand for extended periods and lift to 50 lbs., • Availability to work nights, weekends, and holidays 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 DescriptionDescription: LINE COOK Wage: $20-$24/hr The José Andrés Group restaurants have always been centered around our original mission, Change the World through the Power of Food! From fast-casual to fine dining and everything in between, JAG’ers know they all play a critical role in the overall success of our brands. Bazaar Meat 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, delicious adventure by José Andrés Group. What we would like from you: • Leverage knife skills, experience and technique to confidently prep and run a station during busy service., • Seamlessly work with an energetic and positive kitchen team to prepare and reproduce menu items, which will exceed our guest’s expectations., • A passion for continuous learning and discovery by embracing an active and innovative approach to expanding your knowledge of food and beverage., • Understand all ingredients as they pertain to each recipe and preparation of each authentic menu item, • Must be able to plan for, set up, and run a shift, • Follow inventory control procedures to reduce product loss, • Maintain cleanliness and organization throughout the restaurant, • Competitive Pay with industry-leading benefits, • Access to Medical, Dental, Vision, 401k, • 50% off food at any of our restaurants, • Flexible Schedules, • Fun, Dynamic, Innovative atmosphere, • Education Assistance/Tuition Reimbursement, • Ability to take direction and work in a team environment and to work calmly and effectively under pressure., • Must have problem solving abilities, be self-motivated, and organized., • This position will spend 100% of the time standing or walking., • Must be able to stand and exert well-paced mobility for up to 8 hours in length., • Must be able to exert well-paced ability to maneuver between functions occurring simultaneously., • Must be able to lift up to 15 lbs. on a regular and continuing basis., • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending,, • Confidently communicate with guests and employees., • Requires manual dexterity to use and operate all necessary equipment.

Job DescriptionSalary: starting at $20 per hour Iron Chef Masaharu Morimoto is now hiring Line Cooks, Prep Cooks, Garde Manger, Saute, Grill, Sushi, and Pastry for the highly anticipated opening ofMM by Morimoto, his newest culinary destination in Montclair, NJ. This refined concept will showcase Chef Morimotos signature Japanese cuisine through a world-class sushi program and an innovative take on modern steakhouse fare. Were seeking driven and talented employees touphold 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. Responsibilities: • Prepare all food items according to proper procedure and recipe, • Follow all recipes to standard, including proper plating presentation and portion, • Sets up workstation according to company standards, • Maintains cleanliness of their workstation and kitchen equipment, • Reports to work in a timely manner and follows the schedule, • Executes all recipes, plating, and cooking techniques set by brand standards, • Aids the culinary team with additional task that is requested by the Kitchen manager, • Operate standard kitchen equipment safely and efficiently, • Adhere to all sanitation and food production codes, • Previous experience in cooking, culinary arts, or other related fields, • Knowledge of kitchen equipment and cooking techniques, • Strong attention to detail, • Ability to thrive in a fast paced environment, • Ability to work well in teams Job Types: Full-time, Part-time Salary: From $20 per hour Benefits: • Employee discount, • Flexible schedule Schedule: • Monday to Friday, • Night shift, • Weekend availability Work Location: One location Sounds like something you are interested in? Please send us your resume so we can meet and discuss the opportunity! Please check out our website to learn more: or check us out on instagram @mmbymorimoto 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

Job Description Arirang Hibachi Steakhouse located at 23a Nelson Ave in Great Kills is hiring for dishwasher/porter. 20-30 hours per week. Job Responsibilities: • Maintaining the sanitation of the restaurant- this includes but it is not limited to: mopping floors, cleaning restrooms, sweeping parking lots., • Washing dishes in the kitchen Must have valid paperwork to work in United States

Job Description We are looking for an experienced bookkeeper. Experience with Quickbooks, Excel and / or other bookkeeping software is required. Please forward a cover letter and resume, and your salary requirements. ~Accounts Receivable and Accounts Payable Processes ~Record and track expenses on a daily basis in Quickbooks. ~Perform daily administrative and office tasks – email maintenance, filing, related to accounting and financial responsibilities, answering phones ~Monitor operating accounts and perform bank reconciliations on monthly basis. ~Perform payroll functions in an accurate and timely manner with ADP ~Calculated and Pay Sales Tax monthly. The candidate should have knowledge of: An In-depth knowledge of Quickbooks Proficient in Microsoft Office, Excel, and Word Understanding of basic accounting This is not a remote position. Company DescriptionWe are a well-established North Jersey steakhouse with a proven track record of excellent service and guest accommodation.We are a well-established North Jersey steakhouse with a proven track record of excellent service and guest accommodation.

Job DescriptionSalary: 75,000-85,000 per year Iron Chef Masaharu Morimoto is now hiring a Sous Chef for the highly anticipated opening of MM by Morimoto, his newest culinary destination in Montclair, NJ. This refined concept will showcase ChefMorimotos signature Japanese cuisine through a world-class sushi program and an innovative take onmodern steakhouse fare. Were seeking a driven and talented Sous Chef to help support kitchen operations and uphold an exceptional dining experience. About MM by Morimoto & Chef Masaharu Morimoto Chef Masaharu Morimoto is internationally celebrated for his groundbreaking contributions to modernJapanese cuisine. MM by Morimoto reflects his visionary approach, merging traditional technique withcontemporary flair. With a dual focus on sushi and steak, this new restaurant will offer guests a high-enddining experience with the excellence expected from the Morimoto brand. Position Overview As Sous Chef, you will support the Executive Chef in overseeing kitchen operations while executing Chef Morimotos culinary vision. Youll help manage daily prep and service, mentor line cooks, maintain high standards of cleanliness and organization, and ensure food quality and consistency across all stations. Key Responsibilities Support and enforce the culinary standards set forth by Chef Morimoto. Supervise and guide the kitchen team during service and prep. Ensure all food is prepared and presented according to recipes and quality standards. Uphold DOH and company safety protocols. Assist with inventory management, ordering, and cost control. Lead by example in professionalism, cleanliness, and culinary precision. Collaborate with FOH to ensure seamless guest experiences. Train, coach, and develop junior kitchen staff. Work a flexible schedule, including nights, weekends, and holidays. Skills & Qualifications 2+ years as a Sous Chef or strong experience in a leadership kitchen role. ServSafe Certification. Experience with Japanese cuisine is a plus but not required. Solid understanding of BOH operations and culinary best practices. Ability to lead, motivate, and communicate clearly with team members. Proficient in kitchen organization, prep, line management, and sanitation standards. Reliable, flexible, and calm under pressure. Perks & Benefits Competitive Salary + Performance-Based Bonus Health Benefits Paid Time Off Work directly with a globally recognized culinary brand Opportunities for career advancement within the Morimoto family of restaurants

Job Description We are seeking a disciplined, highly organized Chef de Cuisine (CDC) to lead a ~40-person back-of-house team with one uncompromising priority: consistent quality execution, every plate and every service. This is not a creative development role; it is an operational leadership role that turns systems, training, and precision into excellence. The CDC owns day-to-day execution for both Tallow Steakhouse and Tallow Butcher Shop, ensuring our standards are met regardless of shift or volume. The CDC reports to the General Manager and partners closely with FOH leadership to deliver a seamless, reliable guest experience. BRAND DNA — CDC APPLICATION The Art of Butchery: Champion butcher’s cuts and specs. Train the team on trimming, yield, portioning, and doneness standards; audit knife skills, cutting boards, and cold-chain discipline; protect the integrity of every cut from receiving through plating. Elevated Simplicity: Build lean systems that make simple food exceptional: station guides, par levels, mise en place maps, labeling, and batch standards that reduce variance and speed service without sacrificing quality. Precision with Purpose: Codify SOPs and enforce timing, temperature, and plating standards. Run disciplined line checks, tasting protocols, thermometer calibration, and expo communication to create consistent outcomes. Timeless Classics: Honor steakhouse traditions through consistency: identical seasoning, sear, baste, and rest; repeatable sides and sauces; restrained, exact plating. Keep the classics polished, not reinvented. Where Hospitality Lives: Lead with calm, visible hospitality in the kitchen. Coach service-minded behaviors, collaborate with FOH on flow and pacing, and ensure the pass reflects warmth and readiness. The Royal Treatment: Operationalize VIP and regular-guest protocols with allergy diligence, preference notes, and special touches that are reliable and safe to execute on a busy line. Here’s to the Memorable Moments: Create the operational runway for moments that stick—clean handoffs to FOH, special-event readiness, and a culture that notices and acts on opportunities to delight. RESPONSIBILITIES • Lead, coach, and schedule a ~40-person BOH team across Tallow Steakhouse and Tallow Butcher Shop; recruit, train, and performance-manage for consistency., • Own consistent execution of the pre-fixe menu and butcher shop offerings; maintain specs, recipes, photos, and plating guides., • Run disciplined daily systems: line checks, taste-and-temp logs, doneness calibration, allergen and cross‑contact controls, and expo communication standards., • Uphold butchery standards: yields, trimming, portion control, knife safety, and waste minimization; track variances and correct quickly., • Oversee receiving, storage, and inventory practices; maintain accurate pars for both outlets; safeguard cold-chain integrity., • Manage food and labor to plan; analyze COGS, yields, waste, and productivity; partner with GM on scheduling and deployment., • Ensure NYC health code compliance and safety (HACCP where applicable); sustain an A‑grade culture with clean-as-you-go standards., • Maintain equipment readiness and preventative maintenance; escalate repairs swiftly to protect service continuity., • Provide grounded feedback on seasonal updates and supplier selection; participate in tastings focused on consistency, not creativity., • Drive speed and quality for Tallow Butcher Shop during peak windows; refine station flow to protect Steakhouse execution., • Foster a respectful, accountable culture; run efficient pre-shifts; recognize great execution; and correct misses in the moment. EXPERIENCE & QUALIFICATIONS • 5–7+ years of progressive kitchen leadership in steakhouse or high‑volume operations; multi‑outlet experience a plus., • Expertise with butcher’s cuts, yield management, portioning, and doneness standards., • Proven record of building SOPs, training teams, and driving consistency across shifts., • Strong command of expo flow, pacing, and BOH↔FOH communication., • Financial acumen: COGS analysis, labor planning, waste control, vendor management., • NYC DOHMH compliance; ServSafe (or equivalent); HACCP familiarity preferred., • Clear, direct communication; calm under pressure; coaches with respect and accountability., • Culinary degree preferred or equivalent leadership experience. COMPENSATION & BENEFITS • Salary Range: $90,000 -$100,000, • Medical, Dental, and Vision insurance available within 60 days of hire or at the next open enrollment., • Paid Time Off., • 401 (k) available after one year (12-month period with 1,000 hours of service) for individuals 21 or older. WHO WE’RE LOOKING FOR A disciplined operator who turns precision into hospitality. You value specs, systems, and training as the path to excellence; you protect the integrity of butcher’s cuts; and you lead by example, so the guest gets the same great experience—every table, every plate, every time. 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 Culinary Director – Multi-Unit Operations Location: New York, NY Compensation: up to 170K About the Role: A high-profile hospitality group is seeking a dynamic, visionary Culinary Director to oversee culinary operations across multiple locations, including upscale steakhouse concepts and kosher dining experiences. This individual will play a critical role in shaping the culinary identity, leading and mentoring executive-level kitchen teams, standardizing operational systems, and driving both culinary innovation and consistency at scale. The ideal candidate is an experienced, forward-thinking leader with a strong background in multi-unit kitchen management, luxury or fine-dining concepts, and the ability to execute with precision in high-volume environments. Key Responsibilities: • Culinary Leadership:, • Oversee all culinary operations across multiple restaurant locations, ensuring alignment with brand standards and overall business goals., • Lead and mentor Executive Chefs and their teams to achieve excellence in quality, execution, and team culture., • Operational Oversight:, • Develop and implement standardized operating procedures, food safety protocols, and cost-control measures., • Monitor food, labor, and inventory systems, ensuring adherence to budgets and margins across all locations., • Menu Development & Innovation:, • Work closely with culinary teams to develop seasonal menus, special features, and concept-specific offerings., • Champion creativity while maintaining consistency and quality across units., • Vendor & Supply Chain Management:, • Establish vendor relationships and sourcing strategies that support kosher compliance and premium ingredient standards., • Maintain control over food costing and sourcing across all outlets., • Training & Development:, • Design and deliver ongoing culinary training and mentorship programs for BOH leadership and hourly staff., • Uphold a culture of accountability, growth, and high standards across the organization., • Administrative Excellence:, • Provide weekly, monthly, and quarterly reporting on culinary performance and KPIs., • Collaborate with Finance, HR, and Operations to align culinary goals with broader company initiatives. Requirements: • Proven experience overseeing multi-unit high-volume culinary operations (restaurant group or hospitality group experience preferred)., • Strong background in upscale steakhouse or fine-dining environments; kosher experience is a major plus., • Exceptional leadership and communication skills., • Strong financial acumen and experience managing food/labor cost performance., • Familiarity with kosher kitchen procedures, sourcing, and equipment strongly preferred.

Job Description Who we are: Prime Met Steakhouse & Rooftop Lounge We are a boutique, modern steakhouse located within a vibrant hotel setting, blending refined culinary craftsmanship with an elevated rooftop experience. As part of a dynamic hotel environment, we welcome a diverse mix of travelers and locals, creating a constant flow of new faces and loyal regulars. Our mission is to be the borough’s premier destination for unforgettable rooftop ambiance, exceptional food, and warm hospitality. Job Summary: We are hiring motivated Server Assistants to join our high-volume team. Key Responsibilities: · Buss and reset tables quickly and efficiently in dining room and rooftop patio · Run food and drinks promptly, accurately, and confidently explain dishes to guests · Assist with expo duties, ensuring orders are correct and delivered on time · Maintain cleanliness and organization in dining areas and service stations · Work as a strong team player to support smooth service flow · Adapt to a fast-paced, high-volume environment with professionalism · Must be able to lift up to 50 lbs as part of daily duties Requirements: · Minimum 1 year experience in a high-volume restaurant. · Strong skills in bussing, running food, and supporting servers. · Expo experience is a plus. · Must be a hard worker with a team-first attitude. · Weekend availability is required. Perks & Benefits: $15/hour + Tips. Average $100–$200 per night in tips. If you’re energetic, reliable, and ready to grow in a fast-paced environment, apply today and join our team!

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: • Day shift, • Holidays, • Night shift, • Serving Experience: 3 years (Required), • Restaurant Experience: 3 years (Required)

Job Description Tallow Steakhouse is a 130-seat upscale restaurant located in the historic Shaver Hall inside the old Lord & Taylor building in NYC. Designed as an approachable yet refined steakhouse, Tallow offers a pre-fixe menu highlighting quality butcher’s cuts, timeless sides, and classic hospitality. The dining experience is anchored in consistency, attention to detail, and creating a memorable guest experience in a landmark setting. In addition, Tallow includes Tallow Butcher Shop, a stall in the main hall that features steak sandwiches and burgers, operating with a shared kitchen and team. This combination of full-service dining and a fast-paced food hall outlet requires a General Manager who can lead with versatility, structure, and a passion for hospitality. We are currently seeking a General Manager to join our team in New York City. This person is a key leader in the company and will manage all operations for Tallow Steakhouse and support the success of Tallow Butcher Shop. The General Manager ensures efficient operations through compliance with standards, strong team-building skills, profitability, excellent guest experiences, and above all, consistent execution of food and service quality across both outlets. BRAND DNA: Who We're Looking For The Art of Butchery: Honor the integrity of butcher’s cuts through service: align pacing with the kitchen, set clear menu education for servers, and uphold doneness and steak-handling standards at the table; support the CDC on specs and communicate guest feedback that informs consistency. Elevated Simplicity: Build lean, repeatable service systems—reservation rules, pre-shift agendas, section maps, greeting and course timing playbooks—that make excellence easier to deliver every shift. Precision with Purpose: Operationalize precision with data and routines: calibrate pacing and turn times, monitor ticket times and guest sentiment, and adjust the floor in real time to protect quality. Timeless Classics: Reinforce classic steakhouse rituals—confident table service, refined beverage standards, and polished guest interactions—kept consistent, not trendy. Where Hospitality Lives: Lead by example on the floor; coach presence and anticipation; ensure FOH–BOH communication at the pass is warm, clear, and timely. The Royal Treatment: Codify VIP/regular protocols, allergy diligence, and special-occasion touches in Resy/CRM so they’re reliable and scalable across shifts. Here’s to the Memorable Moments: Create space for moments that matter—celebrations, milestones, hosted tastings—while keeping the operation on time and on standard. BENEFITS • Medical, dental, and vision insurance is available within 60 days of hiring or at the next open enrollment., • Paid Time Off., • 401 (k) available after one year (12-month period with 1,000 hours of service) for individuals 21 or older. EXPERIENCE & QUALIFICATIONS • At least 5 years of management experience in hospitality, with 3–5 years of high-volume GM experience in restaurants/bars preferred., • Fun, energetic, and work with genuine care for the guest experience., • Proven ability to uphold consistent execution of food and service standards across shifts., • Required to work 45+ hours per week, including days, evenings, nights, weekends, on-call, and most holidays., • Ability to stand for extended periods and lift at least 50 pounds., • Must be SERV Safe Certified and maintain a TIPS training certification (upon hire)., • Understanding of HR Practices/Policies/Procedures., • Ability to interact professionally with other departments and outside contacts., • Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision., • Strong written and oral communication skills with excellent judgment and decision-making abilities. RESPONSIBILITIES • Manage and provide quality execution of all standards and processes throughout the organization., • Oversee ongoing operational improvement relative to top-line revenue and profitability., • Ensure consistent execution of Tallow’s pre-fixe menu, service standards, and guest experience across all shifts., • Oversee successful orientation, onboarding, cultural development, and training of staff., • Oversee and lead operations, sales, facility, and administration teams at the Steakhouse., • Develop professional relationships with stall owners/operators to ensure Food Hall standards and compliance with stall agreements., • Coordinate with the accounting team to ensure timely and accurate invoice processing, inventory counts, and accurate P&L reporting related to labor and cost of goods., • Full understanding of P&L and ability to identify opportunities driving top-line revenue and/or cost savings to exceed profit goals., • Collaborate with the marketing team to ensure proper initiative execution, logistical planning, and staffing for upcoming events, branding, concerts, and ongoing marketing initiatives., • Always ensure excellent shift execution from each department., • Oversee successful beverage menu rollouts and consistency in product build and quality., • Maintain organizational efficiency, performance, and overall excellence/hospitality., • Maintain facility standards and cleanliness by local and federal laws governing permits and sanitation., • Establish and maintain relationships with 3rd party vendors that support the Food Hall., • Oversee ROI analysis for selected entertainment by collaborating with Entertainment and Marketing teams. Meet weekly to plan and review upcoming shows/activities., • Oversee purchasing practices, ordering/receiving, and cost controls for the cost of goods., • Oversee all departments' labor scheduling, training, OT, and weekly schedules., • Ensure rigorous knowledge of and adherence to all applicable laws, policies, and procedures regarding food and alcoholic beverage service., • Set and maintain a positive work environment in a fun and professional manner. COMPENSATION Salary Range: $85,000 - $120,000 + Bonus 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 Major Food Group is hiring experienced Pastry Cooks with a strong work ethic to help set and maintain the highest standards of cuisine and professionalism to join our team at THE GRILL located inside the beautiful Seagram Building! 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: • Create and prepare all pastry items as required by the business, • Prepare, clean and organize ingredients for use in the kitchen, • Come up with recipe ideas from scratch, • Plan the menu of desserts and pastry to complement savory items, • Ensure the kitchen is clean and sanitized at all times, • Oversee a team of junior pastry cooks and other staff members as necessary, • Maintain up to date knowledge about pastry arts and ingredients, • 2 years of experience in high volume and fine dining restaurants preferred but not required, • Culinary diploma with a concentration in Pastry Arts or equivalent work experience preferred, • Team-orientated and positive attitude, • Strong communication skills a must, • PM Availability COMPENSATION: $21.00 - $24.00 / hour 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 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 DescriptionSalary: 18.00 Iron Chef Masaharu Morimoto is now hiring a host for the highly anticipated opening of MM by Morimoto, his newest culinary destination in Montclair, NJ. This refined concept will showcase Chef Morimotos signature Japanese cuisine through a world-class sushi program and an innovative take on modern steakhouse fare. Were 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, • 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 Sounds like something you are interested in? Please send us your resume so we can meet and discuss the opportunity! Please check out our website to learn more: or check us out on instagram @mmbymorimoto 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

Job Description Major Food Group seeks experienced Back Servers to join our team at Dirty French Steakhouse! Located in the heart of Miami’s Brickell neighborhood, Dirty French Steakhouse is a glamorous, high-energy steakhouse from Major Food Group that breathes new life into the storied genre while remaining true to its history. The menu combines the finest meat and fish, sourced from the world’s most esteemed purveyors, with French influences and an irresistible flair for bold flavors. Our wine list, which exceeds 700 bottles and is one of the most remarkable in the country, only adds to the restaurant’s spirit of sophisticated decadence. RESPONSIBILITIES: • Attend daily pre-meal tasting, • Ensure friendly greeting to all guests, • Set-up station and tables prior to service, • Assist in clearing and set-up of tables during service, • Ensures tableware is clean and in place, • Completes side duties, • Maintain the proper care and cleanliness of tableware, serving equipment and service areas (front and back of house), • Minimum 2 year of experience in high volume and fine dining restaurants preferred but not required, • Full time flexible hours are required (able to work days, nights, weekends, holidays), • Must be able to stand/walk for 8 hours; bend, push, pull; lift 50 lbs., • Team-orientated and positive attitude, • 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

Job Description Pastry Line Cook: Hawksmoor NYC is a beautiful National Historic Landmark built as The United Charities Building in 1893. The location is just off Park Avenue South and north of the prestigious Gramercy Park and Union Square. The restaurant seats 170 with 2 Private Dining Rooms, and a 50-cover bar. We are now excited to commence the search for a Pastry Line Cook to support our Executive Chef in ensuring prep and service are providing world class desserts and pastries. Work somewhere awesome: Careers with Hawksmoor Group are among the best – generous pay and benefits, award-winning restaurants, unrivalled career opportunities and some of the happiest people in the business (as voted by the people who work here). The Sunday Times has recognised us in their Best Companies awards, for seven years in a row, as one of the top 100 companies to work for in the UK and we endeavour to do the same in the US. We become a certified B in 2022, were voted “best steakhouse in the world” and hold the highest rating with the green restaurant association. Key responsibilities of the role include: • Food quality and consistency, • Efficiency of services/kitchen, • Product and service standards, • Health & Safety, • Maintenance of kitchen equipment, • Set an example to staff when working on a section. A good understanding of: • Pastry Production, • Experience making brioches, dough, ice cream, & sorbets, and chocolate, • Liaising with Pastry Sous Chef To be considered for the role you will have: • Experience working in professional kitchens in New York., • Comfortable and experienced with high volume businesses in terms of both covers and revenue. Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Commuter Benefits, Wellness Program Required Skills Pastry Techniques Attention to Detail Food quality control Time Management Pastry Making Ability to Work Under Pressure Liaising With Pastry Sous Chef Teamwork 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 Who we are: Prime Met Steakhouse & Rooftop Lounge We are a boutique, modern steakhouse located within a vibrant hotel setting, blending refined culinary craftsmanship with an elevated rooftop experience. As part of a dynamic hotel environment, we welcome a diverse mix of travelers and locals, creating a constant flow of new faces and loyal regulars. Our mission is to be the borough’s premier destination for unforgettable rooftop ambiance, exceptional food, and warm hospitality. Job Summary: We’re looking for a professional and welcoming Hostess to be the face of our restaurant. Key Responsibilities: · Greet guests warmly and create a welcoming first impression as the face of the restaurant · Manage seating chart, reservations, and overall table and floor flow · Handle reservations by phone and in person with professionalism and accuracy · Coordinate seating to support service efficiency and guest satisfaction · Taking and processing room service orders when · Communicate clearly with servers, managers, and kitchen to ensure smooth operations · Be a strong team player and provide support wherever needed · Maintain a professional, polished appearance at all times · Ability to speak Chinese is a strong plus, as we are located in a Chinese neighborhood Requirements: · 1 year experience in a high-volume restaurant · Reliable, professional, and personable · Strong communication and guest service skills · Must be a team player and work well with others Perks & Benefits: Competitive hourly pay $18/hour + service tips

Job DescriptionRestaurant Assistant General Manager – New York, NY We are seeking a dedicated and experienced Assistant General Manager to support the leadership team at a high-end, modern steakhouse in New York City. The ideal candidate is a hands-on leader with a strong background in upscale dining, guest relations, and team development. This role is key in ensuring seamless daily operations while helping drive long-term success. Responsibilities: • Support the General Manager in overseeing daily front-of-house and back-of-house operations, • Lead, mentor, and train staff to deliver exceptional hospitality and uphold service standards, • Assist with scheduling, payroll, and labor cost management, • Monitor financial performance by reviewing sales, budgets, and operational metrics, • Maintain strong guest relations, handling feedback with professionalism and care, • Collaborate with the culinary team to ensure flawless coordination between dining room and kitchen, • Oversee inventory control, vendor management, and ordering as needed, • Ensure compliance with health, safety, and sanitation regulations, • Contribute to marketing initiatives, promotions, and special events to drive guest engagement and revenueQualifications:, • 2–4+ years of restaurant management experience in a fine dining or upscale steakhouse environment, • Strong leadership and communication skills with the ability to inspire and develop a team, • Proven ability to manage operations, financials, and guest satisfaction simultaneously, • Exceptional organizational and problem-solving abilities, • Flexible availability, including evenings, weekends, and holidays, • Passion for hospitality and delivering world-class dining experiencesWhat We Offer:, • Competitive salary and performance-based incentives, • Growth opportunities within a successful and expanding restaurant group, • Comprehensive training and professional development, • A supportive, team-focused work environment in a premier NYC settingIf you are a motivated hospitality professional ready to take the next step in your career, apply today to join our leadership team in New York, NY.