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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 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 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 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 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 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 Major Food Group is hiring experienced Event Line Cooks to join our team at THE GRILL! 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: • Set up and stocking stations with all necessary supplies, • Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces), • Cook menu items in cooperation with the rest of the kitchen staff, • Answer, report and follow executive or sous chef’s instructions, • Clean up station and take care of leftover food, • Stock inventory appropriately, • Ensure that food comes out simultaneously, in high quality and in a timely fashion REQUIREMENTS: • Minimum 2 years of experience in high volume and fine dining restaurants preferred but not required, • Culinary diploma or equivalent in experience strongly preferred, • Team-orientated and positive attitude, • Strong communication skills a must COMPENSATION: $24.00 - $26.00 / 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, • 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 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 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.

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 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.

Job DescriptionDescription: Job Title: Pastry 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 dynamic hospitality professionals to join our team and support our mission to Change the World Through the Power of Food! Position Summary As a Pastry Cook, you will execute precise mise en place and production for all pastry items - ensuring quality, consistency, and timing that meet JAG standards. You’ll scale recipes, assemble and finish desserts, support service plating, and uphold rigorous food safety, labeling, and organization. This role thrives on accuracy, pace, and craftsmanship. Key Responsibilities • Execute daily mise en place and production of cakes, pastries, laminated doughs, custards, mousses, chocolates, glazes, and sauces to recipe specifications., • Accurately scale recipes (metric & imperial), temper chocolate, and maintain production schedules to meet service and event pars., • Portion, plate, and finish desserts with consistency in texture, flavor, and presentation while supporting service ticket times., • Ensure adherence to standardized recipes, portion controls, and quality standards; participate in tastings and continuous product improvement., • Maintain strict compliance with DOH/HACCP standards, including proper labeling, FIFO, allergen protocols, temperature logs, and sanitation practices., • Assist with inventory management, receiving, yield tracking, and waste reduction initiatives., • Safely operate and maintain pastry equipment, reporting repair needs promptly., • Collaborate effectively with BOH and FOH teams, support peak service periods, and contribute to a professional, inclusive team culture.Requirements: What We’re Looking For • 1+ year of professional pastry/bakery experience in upscale casual, casual-fine, fine dining, or hotel pastry; culinary/pastry program a plus., • Strong scaling and baking fundamentals (mixing methods, proofing, tempering chocolate, glazing, finishing)., • Knowledge of food safety, allergens, and sanitation., • Excellent organization, attention to detail, and pace under pressure; clear communication., • Open schedule with flexibility (early mornings, nights, weekends, holidays)., • Solid pastry 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 (bags of flour/sugar, sheet trays, equipment)., • 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 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 Event Coordinator Location: New York, NY We are seeking an organized, detail-oriented Event Coordinator to manage private dining, special events, and group reservations at an upscale steakhouse in New York City. The ideal candidate has a strong hospitality background, excellent communication skills, and the ability to coordinate memorable events while ensuring a seamless guest experience from the initial inquiry through event completion. Responsibilities include: • Coordinate private dining events, corporate functions, celebrations, and special occasions from initial inquiry through execution., • Respond to event inquiries, prepare proposals, communicate pricing, and follow up with prospective clients to secure bookings., • Work closely with guests to understand their needs and customize event details, including menus, beverage packages, room setup, and special requests., • Manage event calendars, contracts, deposits, payment schedules, and client correspondence., • Conduct site tours and present private dining spaces to prospective clients., • Collaborate with restaurant management, culinary leadership, and service teams to ensure all event details are communicated and executed properly., • Coordinate event timelines, seating arrangements, floor plans, staffing requirements, and service expectations., • Monitor event budgets, guest counts, menu selections, and other details to ensure accuracy and profitability., • Maintain strong relationships with corporate clients, event planners, vendors, and repeat guests., • Oversee event execution on-site, addressing last-minute changes and resolving guest concerns professionally., • Track bookings, maintain accurate event records, and follow up with clients after events to encourage repeat business., • Identify opportunities to increase private dining revenue, group bookings, and special event sales., • Ensure all events reflect the restaurant's service standards and commitment to exceptional hospitality. Qualifications:, • 2+ years of experience in event coordination, private dining, catering sales, or restaurant hospitality., • Experience in an upscale restaurant, steakhouse, hotel, or luxury hospitality environment preferred., • Strong sales, client relationship management, and customer service skills., • Excellent written and verbal communication skills., • Highly organized with exceptional attention to detail and the ability to manage multiple events simultaneously., • Comfortable preparing proposals, managing contracts, tracking payments, and coordinating event logistics., • Proficiency with Microsoft Office, Google Workspace, and event management or reservation platforms., • Professional demeanor and ability to work effectively with guests, clients, and restaurant teams., • Flexible availability, including evenings and weekends, based on event schedules. Qualified candidates with a passion for hospitality, event planning, and creating exceptional guest experiences are encouraged to apply.

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 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.

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 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., • Professionalism and good communication skills.Compensation Details Compensation: Hourly ($22.00 - $26.00) 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.

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

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.

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

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.

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.

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 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 DescriptionDescription: Job Title: Chef de Partie Reports To: Sous Chef Department: Back of House - Culinary Employment Type: Hourly, Non-Exempt Pay Rate: $22.00 - $28.00 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 dynamic hospitality professionals to join our team and support our mission to Change the World Through the Power of Food! Position Summary The Chef de Partie is a hands-on station captain who ensures prep, station readiness, and service execution meet JAG standards every shift. You’ll set the pace, coach cooks, troubleshoot in real time, and partner with culinary leadership on quality control, food safety, and pars - delivering consistency, speed, and teamwork during high-volume service. Key Responsibilities • Lead your station during service, set the pace on the line, and support teammates during busy periods., • Coordinate with expo to manage ticket flow, coursing, and timing while maintaining food quality., • Set up and stock your station; ensure mise en place and pars are ready for service., • Prep, cook, and plate menu items to standardized recipes, portioning, and presentation., • Translate forecasts into prep plans and adjust production as needed for current and next-day service., • Maintain food safety and sanitation standards (FIFO, temps, allergens, clean-as-you-go)., • Assist with receiving, proper storage, inventory rotation, and minimizing waste., • Provide quick tastings and on-the-spot coaching to support quality and team development., • Safely operate kitchen equipment and report maintenance needs., • Demonstrate reliability and professionalism while helping create a respectful, inclusive, and learning-focused kitchen environment.Requirements: What We’re Looking For • Open availability with flexibility (minimum of 3 days per week, including evenings, weekends and holidays)., • 2–3+ years professional kitchen experience (upscale casual, casual fine, or fine dining preferred) with strong line proficiency - grill, sauté, fry, garde manger., • Demonstrated ability to lead a station and guide peers during peak service., • Knowledge of HACCP/food safety; Food Handler certification (or ability to obtain)., • Strong organization, urgency, and calm under pressure; clear communicator and teammate., • Knowledge of cooking techniques, kitchen equipment, and food safety standards., • Solid knife skills and ability to follow prep lists and recipes., • 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., • Slip-resistant footwear required. In Return, We Offer You • Competitive hourly pay with opportunities for 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 DescriptionDescription: Job Title: Pastry Chef de Partie Reports To: Sous Chef Department: Back of House – Culinary Employment Type: Hourly, Non-Exempt Pay Rate: $22.00 - $28.00 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 dynamic hospitality professionals to join our team and support our mission to Change the World Through the Power of Food! Position Summary The Pastry Chef de Partie is a hands-on leader responsible for overseeing daily pastry operations, ensuring consistent product quality, food safety, and exceptional hospitality. This role leads the pastry station during shifts, supports team training and development, manages inventory and cleanliness standards, and responds effectively to service needs. The Pastry Chef de Partie models José Andrés Group values while fostering a positive, collaborative work environment and delivering desserts that meet the highest operational and guest experience standards. Key Responsibilities • Plan, set up, and lead pastry shifts, ensuring smooth execution of daily service and production., • Supervise the pastry station in the absence of the Head Chef or Sous Chef, maintaining quality, pace, and standards., • Delegate shift duties, assign tasks, and follow up with team members to ensure timely and accurate completion., • Train, coach, and support new team members on shift while fostering professional growth and teamwork., • React calmly and effectively to callouts, emergencies, and guest needs while maintaining exceptional hospitality., • Ensure all pastry items are prepared and served according to José Andrés Group recipes, quality standards, and health department regulations., • Monitor product quality, food safety, and operational consistency throughout each shift., • Follow inventory control procedures to minimize waste and product loss., • Maintain cleanliness, organization, and sanitation across all pastry and work areas., • Complete end-of-shift and end-of-day documentation and counts; communicate discrepancies promptly to leadership., • Support cross-functional restaurant operations as needed and remain proficient in all areas of the kitchen., • Model professionalism, integrity, punctuality, and a positive work environment for both guests and teammates., • Promote José Andrés Group culture while ensuring compliance with all safety regulations, government laws, and internal standards.Requirements: What We’re Looking For • Open schedule with flexibility (early mornings, nights, weekends, holidays)., • Minimum 2–3 years of professional pastry or kitchen experience, with leadership or station responsibility preferred., • Proven ability to run shifts, delegate tasks, and support team performance in a fast-paced environment., • Hands-on experience with pastry production, dessert execution, and maintaining consistent quality standards., • Strong knowledge of food safety, sanitation, and health department regulations., • Experience training and mentoring team members while fostering a positive, collaborative culture., • Comfortable adapting quickly to changing service needs, callouts, and guest requests., • Familiarity with inventory controls, waste reduction, and end-of-shift reporting., • Demonstrated professionalism, reliability, and commitment to hospitality excellence., • Solid pastry skills and ability to follow prep lists and recipes., • 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 (bags of flour/sugar, sheet trays, equipment)., • 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.

Servers are dynamic hospitality professionals responsible for all aspects of the customer experience at the table, including greetings, menu sales, table maintenance, overall customer satisfaction and happiness, and fond farewells. Servers should never leave the floor without informing Management. E

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

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.

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 project will bring together three distinct concepts — the second New York location of the Michelin-starred COTE Korean Steakhouse, an all-day multi-bar and dining concept- Chimera, and an intimate sushi restaurant led by Michelin-starred Chef Masahiro Yoshitake- Sushi Yoshitake. The Chef Somme

The project brings together three distinct concepts — the second New York location of the Michelin-starred COTE Korean Steakhouse, an all-day multi-bar and dining concept, Bar Chimera, and an intimate sushi restaurant led by Michelin-starred Chef Masahiro Yoshitake, Sushi Yoshitake.

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

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. We are seeking an experienced Executive Chef to partner with our leadership team, maintain our high culinary standards, and effect

COTE, the carnivorous vision of proprietor Simon Kim, blends the dining experience of Korean Barbeque together with the hallmarks of a classic American Steakhouse. COTE is NEW YORK CITY'S first Korean Steakhouse.

COTE, the carnivorous vision of proprietor Simon Kim, blends the dining experience of Korean Barbeque together with the hallmarks of a classic American Steakhouse. COTE is NEW YORK CITY'S first Korean Steakhouse.

COTE, the carnivorous vision of proprietor Simon Kim, blends the dining experience of Korean Barbeque together with the hallmarks of a classic American Steakhouse. COTE is NEW YORK CITY'S first Korean Steakhouse.

Participate in community events and helps to ensure corporate social responsibility goals of the company are met.

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

Offers choice of bottled water or filtered tap, and ensures selections are rung in and communicated with their section server. Assists Servers to consistently deliver a quality experience for customers. Proactively communicates to the station server any pertinent information gleaned during table tou

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.

COTE, the carnivorous vision of proprietor Simon Kim, blends the dining experience of Korean Barbeque together with the hallmarks of a classic American Steakhouse. COTE is NEW YORK CITY'S first Korean Steakhouse.

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

COTE, the carnivorous vision of proprietor Simon Kim, blends the dining experience of Korean Barbeque together with the hallmarks of a classic American Steakhouse. COTE is NEW YORK CITY'S first Korean Steakhouse.

The Executive Sous Chef works directly with the Chef de Cuisine (“CDC”) and Executive Chef to oversee all aspects of the kitchen such as menu plans, operations, recipes, financial responsibility, inventory control, food quality, and employee supervision. Maximizes profitability of the culinary d