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

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

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

Outback Steakhouse - - Responsibilities: Following established food safety guidelines, recipes, standards, and procedures; Maintaining a clean and food-safe environment; Passionately preparing, portioning, and/or cooking food items according to quality specifications; Assessing ingredients and item

Longhorn Steakhouse - - Responsibilities: Cleaning dishes, utensils, glassware, pots, and pans; Assisting in maintaining a clean restaurant; Stocking supplies for our service and culinary team; Your schedule, Your way – conveniently swap shifts using your team member app.

Longhorn Steakhouse - - Responsibilities: Prepares high quality food items to order; Follows recipes and presentation guidelines; Ensures proper food safety and sanitation standards.

Neapolitan Style pizzas and related menu items according to established recipes, quality standards, and food safety guidelines. Prepare pizza dough, sauces, toppings, and other ingredients according to recipes and kitchen standards. Assemble and cook pizzas to the appropriate specifications, temper

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

Morton's The Steakhouse in Hackensack, NJ is seeking an experienced Sous Chef to join our award-winning team. Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up.

Outback Steakhouse - 455 Harmon Meadow Boulevard - Responsibilities: Greet and engage guests with a warm welcome; Manage the wait by leading the lobby experience; Coordinate guest seating with a sense of urgency; Create memorable first and last impressions while upholding hospitality standards.

Morton's The Steakhouse in Hackensack, NJ is seeking an experienced Sous Chef to join our award-winning team. Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up.

Job Description Iron Chef Masaharu Morimoto is now hiring a bartender for the highly anticipated opening of MM by Morimoto, his newest culinary destination in Montclair, NJ. This refined concept will showcase Chef Morimoto’s signature Japanese cuisine through a world-class sushi program and an innovative take on modern steakhouse fare. We’re seeking driven and talented employees to uphold an exceptional dining experience. About MM by Morimoto & Chef Masaharu Morimoto Chef Masaharu Morimoto is internationally celebrated for his groundbreaking contributions to modern Japanese cuisine. MM by Morimoto reflects his visionary approach, merging traditional technique with contemporary flair. With a dual focus on sushi and steak, this new restaurant will offer guests a high-end dining experience with the excellence expected from the Morimoto brand. Our beverage program features classic and Japanese-inspired cocktails (shaken, and on draft), beer, sake, and an extraordinary selection of Japanese whiskeys! What You Have: • Ability to properly prepare classic cocktails as well as follow MM by Morimoto's signature cocktail recipes + execution, • Willingness to cross train as a server, • Intermediate knowledge of spirits, beer and wine, • Experience working in a fast-paced, high volume restaurant, • Experience providing excellent customer service, • A positive attitude and ability work well under pressure with all members of the team, • Able to perform high-quality work while unsupervised, • Ability to follow direction, and listen to constructive feedback, • Ability to serve at the bar What We Give: • Fun, fast-paced, and collaborative work environment, • Flexible schedule, • Opportunity for advancement, • Great work culture, • Discounts on food and merch Job Types: Full-time, Part-time Benefits: • Employee discount, • Flexible schedule Schedule: • Monday to Friday, • Night shift, • Weekend availability Supplemental Pay: • Tips Work Location: One location Sounds like something you are interested in? Please send us your resume so we can meet and discuss the opportunity! Please check out our website to learn more: www.mmbymorimoto.com or check us out on instagram @mmbymorimoto We are an equal opportunity employer and consider all qualified applicants equally without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, or disability status. • Inclusive of minority and disadvantaged groups, • LGBTQ+ friendly workplace

Morton's The Steakhouse in Hackensack, NJ is seeking an experienced Sous Chef to join our award-winning team.

Darien - Our newest location, Roots Ocean Prime in Darien Connecticut is open and thriving!. Morristown - Roots Steakhouse and Agricola. Princeton - Roots Ocean Prime, Agricola, Dinky Bar & Kitchen.

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 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.

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.

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.

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 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.

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.

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.

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.

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.

Michelin-starred COTE Korean Steakhouse, located in Flatiron, is the carnivorous vision of proprietor Simon Kim that blends together the fun and fire of Korean Barbeque together with the hallmarks of a classic American Steakhouse. COTE, the carnivorous vision of proprietor Simon Kim, blends the dini

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.

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 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.

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 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.

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.

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.

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 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.

As Times Square's premier American Steakhouse and Chinese Fusion destinations, Brooklyn Chop House is seeking energetic and passionate individuals to join our growing team. If you have what it takes to be part of one of the highest-volume fine dining steakhouses in Times Square, click the link and a

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.

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 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.

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 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.

Goodwin Recruiting - - Responsibilities: Oversee daily kitchen operations with Head Chef; Lead prep and service in Head Chef’s absence; Prepare beef from whole cuts and subprimals accurately; Manage charcoal grilling and live-fire cooking during service; Develop seasonal dishes with French/Italia

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 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.

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.

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.