Tasting jobs in Hicksville, New YorkCrear alertas

Headquartered in the Pacific Northwest, Wyld produces the best Cannabis tasting edibles and beverages on the market using real fruit and natural flavors.When adventure calls, we answer - always ready to embrace challenges, test boundaries, and push limits.Our company ethos is founded in.Our ambitiou

Headquartered in the Pacific Northwest, Wyld produces the best cannabis tasting edibles and beverages on the market using real fruit and natural flavors.When adventure calls, we answer - always ready to embrace challenges, test boundaries, and push limits.Our company ethos is founded in strong value

Job DescriptionProduction PlannerJob Description Position Title: Production Planner Location: Syosset, NY (On-Site) FLSA Status: Exempt Reports to: Director of Replenishment Tasty Brands is a well-established, rapidly growing national company focused on providing great-tasting, nutritious food for K12 school foodservice customers and private brands of select retailers. Emphasizing collaboration, best practices, and continuous improvement, we seek individuals who want to build a long-term career and be part of a successful story. Our most successful people are self-starters, work well with others, see the big picture, and enjoy winning. We have an exceptional team of motivated professionals who work well together in a fun, team-spirited environment. Our mission is guided by our core values – urgency, accountability, proactivity, teamwork, and integrity. We are looking for the next “great fit” to join our expanding team! Position Overview: The Production Planner will develop sales and inventory plans to ensure product availability to support sales while managing inventory levels. This role will also support inventory projections and analytics to support the company’s inventory strategies and service level goals. This member will be a conduit to the corporate and plant operations team. In this role, you will work in a team-oriented environment. This is a collaborative position that requires a high level of professionalism and communication. Essential Duties and Responsibilities: • Analyze trends to develop seasonal sales and inventory plans for finished goods., • Create, maintain, and track Purchase Orders (finished goods and raw materials) to ensure delivery is on time and complete., • Coordinate production planning and raw material inventories while monitoring the utilization of all raw materials within shelf-life requirements., • Ability to resolve scheduling conflicts, materials delays, and last-minute production requests., • Provides reporting and analytics on optimized vs actual inventory levels and key drivers of service and inventory issues with recommended actions., • Utilize the internal ERP system to schedule, manage, and track all areas of production to ensure finished goods orders are filled on time and in full., • Foster positive working relationships with key vendors by supplying forward-looking forecasts and communicating regularly., • This position requires a high level of collaboration with Customer Service, Sales, Production, Operations, and QA/RD departments., • Bachelor’s degree preferred., • 5+ years in production, planning, and supply chain management experience in the food/beverage industry preferred., • Intermediate/Advanced Outlook, Work, and Excel Skills required., • QuickBooks experience preferred., • Strong Math Skills., • Excellent time management skills., • Excellent verbal and written communication skills., • Detail-oriented and able to multitask., • Ability to collaborate with other teams across the company in a process-driven, exception-based, time-sensitive process to achieve results., • Ability to think critically, apply logic, and common sense to solve complex operational and production scheduling problems.

Job Description About us • Join our team of professionals and apply for our elite brand ambassador job in New York and be part of something great!, • Starting pay $30.00/hour., • Female-owned and known for our professionalism and progressive approach, we specialize in consumer activation and beverage marketing throughout the United States., • Our commitment to redefining industry standards, coupled with a relentless pursuit of innovation and always being prepared to deliver an unparalleled experience that outrivals expectations sets us apart from other experiential marketing companies., • We continue to defy industry stereotypes and set new standards of excellence. Join us in reshaping perceptions and proving that greatness knows no bounds. Together, let's showcase our industry's true potential and emerge as leaders in innovation and quality. Join Our Growing Team as a Brand Ambassador Are you a passionate advocate for bourbon, beer, wine, or other alcoholic beverages, and skilled in promotions, marketing, or sales? We're on the lookout for dynamic individuals for beverage promotions roles. Our team members represent our brands as on-premise Brand Ambassadors and off-premise Sales Professionals. Positions offers competitive pay and a flexible schedule that works around your availability, Responsibilities • If you are hired for the elite brand ambassador job in New York you will conduct engaging consumer tastings at diverse locations, including liquor or package stores, grocery stores, bars, restaurants, festivals, sporting events, convenience stores, gas stations, and trade shows., • Deliver captivating product presentations, showcasing brand attributes and product features to potential customers., • Distribute enticing product samples and promotional materials to drive brand awareness and cultivate customer loyalty., • Engage with consumers, providing expert guidance, addressing inquiries, and enriching their tasting experience. Ideal Candidates The ideal candidate for our brand ambassador job in New York will: • Demonstrate a genuine passion for the beverages we’re representing., • Brings previous sales or promotional experience to the role., • Possesses outstanding communication and interpersonal skills., • Has a flexible schedule to allow working evenings and/or weekends., • Tasting events typically span 2-3 hours, often with multiple events per day/evening. Benefits • Comprehensive training provided for candidates without prior experience., • Flexible Schedule, • Competitive wages

Job Description Opening Executive Chef – (Long Island, NY) Base Salary Range: $125,000 - $130,000 per year (DOE) Benefits: Medical Opening Timeline: Spring 2026 Start Date: January 2026 Overview Exciting new chef-driven, modern American restaurant is coming to Long Island, with a deep commitment to sustainability, seasonality, and community. The restaurant will highlight locally sourced produce and proteins, working closely with area farms and purveyors to create ingredient-forward menus that evolve with the seasons. We are seeking a visionary Executive Chef to lead all culinary operations, from pre-opening development through day-to-day execution, and to establish this new restaurant as one of Long Island’s most distinctive and elevated new dining destinations. This role offers both creative autonomy and operational leadership within a collaborative, forward-thinking team environment. Cuisine & Concept Modern American cuisine with global influence, emphasizing: · Organic, locally sourced produce and responsibly raised proteins · Modern cooking and plating techniques with clean, ingredient-driven presentations · Seasonal tasting and à la carte menus that balance approachability and refinement · Thoughtful integration of sustainability and zero-waste practices Key Responsibilities • Lead all culinary operations from pre-opening to launch and ongoing service, ensuring a seamless and successful debut., • Develop, test, and execute seasonal menus that showcase local ingredients and align with The Local Table’s brand vision., • Recruit, train, and mentor a back-of-house team of 10+, establishing a strong, disciplined, and supportive kitchen culture., • Collaborate with ownership and management to develop budgets, establish cost controls, and meet financial performance goals., • Oversee purchasing, vendor relations, inventory systems, and cost management to maintain consistency and quality., • Ensure full compliance with all health, sanitation, and safety regulations in alignment with local and state requirements., • Maintain a calm, organized, and professional demeanor in a fast-paced environment, modeling leadership and accountability., • Partner with front-of-house management to align guest experience with culinary vision and service delivery., • Uphold the restaurant’s sustainability ethos through thoughtful sourcing, waste reduction, and local partnerships. Qualifications & Experience • Proven experience as an Executive Chef or Chef de Cuisine in a fine dining or upscale casual environment., • Demonstrated success in new restaurant openings, from concept and pre-opening stages through sustained operations., • Strong foundation in menu development, recipe costing, and kitchen management., • Expertise in modern American cuisine with refined plating and a focus on technique, flavor balance, and presentation., • Excellent organizational and communication skills, with a collaborative leadership approach., • Comprehensive understanding of food safety, sanitation, and local health codes., • Passion for sustainability, creativity, and community engagement. Ideal Candidate The ideal Executive Chef will bring both creative vision and operational rigor, a leader who can inspire a team, collaborate with ownership, and build a lasting culinary identity for a new concept. This individual should possess the finesse of fine dining, the agility of an operator, and a deep respect for ingredients and local sourcing. Compensation & Benefits • Base Salary: $125,000 – $135,000 DOE, • Medical Benefits, • Relocation Assistance (case by case), • Opportunity for growth and creative collaboration with ownership, • Equal Employment Opportunity #AA About The Restaurant Set to open in Spring 2026, the restaurant will celebrate the bounty of the region through a menu rooted in modern American cuisine and sustainable practices. Designed as a gathering place for the community, the restaurant will reflect a philosophy of craftsmanship, authenticity, and respect for both people and product.

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable FOOD SERVICE OPERATIONS DIRECTORS. THIS POSITION IS NOT LOCAL. You will be living abroad on-site for the term of the contract. This is a HANDS-ON & demanding position!! All lead staff will live on site at the job location - Room, Board, & Travel Expense Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership. This job requires initiative, leadership, hands-on self-reliance, and judgment. Duties & Responsibilities: • Perform all duties toward the goal of providing excellent guest service in an efficient manner, • Develop effective schedules for the staff based on levels of business and budgetary guidelines, • Schedule and coordinate all side work for personnel, • Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation, • Maintain appearance and uniform standards, • Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation, • Work with the chef on duty in maintaining high standards of food presentation and sanitation, • Train and develop all FOH dining personnel, • Provide ongoing feedback to all service personnel concerning standards and performance, • Communicate with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation, • Frequently interact with diners for general feedback, • Ensures the dining hall is open and prepared 15 minutes prior to service, • Implements a checklist system to facilitate the dining hall throughout the day., • Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources, • Is knowledgeable of all menus and specifications, • Maintain constant follow up with dining hall standards, • Follows company standards for safety practices to minimize risk to self and others, • Responsible for daily reporting, • Effectively communicates with subordinates, co-workers, and supervisors, • Able to motivate and foster a positive work environment, • Attend related in-service training and staff meetings, • Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies, • Professionally Interact with Campers, Staff, & Parents, • Control Inventory, • Place Orders, • Project Management, • Communication, • Uphold Wolfoods Standards of Service, & Quality, • Maintain Health Department Sanitation Standards, • Manage Staff, • Client Relations, • Follow the comprehensive Wolfoods Camp Food Training Program, • Use weights and measures to properly execute recipes, • Prepare all menu items and special request events, • Follow standardized recipes, • Ensure that production is accurate in timing, quantity, quality, and plating, • Actively lead in planning, scheduling, directing, and training, • Understand the importance in cross utilization, • Understand the importance of utilizing excess production, • Estimate production needs, establishes par levels, orders adequate supplies, and maintains inventory, • Places accurate food orders ahead of time, • Ensure kitchen and equipment are maintained to health standards, • Teach and enforce safety regulations, • Specialized Food Preparation for events, • Assist in developing and tasting recipes, • Assist in planning menu, • Recommends equipment purchases, • May act as a Front of House supervisor when necessary Qualifications & Experience: • 4+ years Commercial Kitchen Experience in a Lead Role, • Minimum three professional references required with application submission, • Proficient in relevant skills relating to specific role, • Quality Driven, • Ability to Self-Motivate, • High Level Computer Literacy, • Recognize and Uphold Health Department Standards, • Able to both lead a team & take direction, • Minimum 6-day work 70-hour week, • Must live on-site in a rural setting with the possibility of shared living spaces, • Must be able to stand for long periods of time, • Must be able to lift and carry 50 pounds, • Must be able to bend, stretch, and reach for extended period of time, • Must be ServSafe Manager Certified, • Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored), • Ability to work under pressure in environments that are above/below average temperatures, • Must be able to cook from scratch, • Institutional and batch cooking experience - Highly Desired Ideal candidates are: • Looking for seasonal, summer opportunities, • Enjoy the challenge of a high-volume production kitchen and dining facility, • Embrace a teaching and learning culture, • Get excited about being a part of a team and community, • Are available to relocate for the summer season in a rustic living environment Employment Package Includes: • Competitive Pay, • Bonus System, • Room, • Board, • Transportation Expense Assistance WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Job Description Position Title: Supply Chain Planning Manager Location: Syosset, NY (On-Site) FLSA Status: Exempt Reports to: Director of Replenishment Tasty Brands is a well-established, rapidly growing national company focused on providing great-tasting, nutritious food for K12 school foodservice customers and private brands of select retailers. Emphasizing collaboration, best practices, and continuous improvement, we seek individuals who want to build a long-term career and be part of a successful story. Our most successful people are self-starters, work well with others, see the big picture, and enjoy winning. We have an exceptional team of motivated professionals who work well together in a fun, team-spirited environment. Our mission is guided by our core values – urgency, accountability, proactivity, teamwork, and integrity. We are looking for the next “great fit” to join our expanding team! Position Summary: The Supply Chain Planning Manager oversees daily planning and replenishment for key business segments. This role combines hands-on supply chain management with leadership duties, supervising planners and maintaining optimal inventory levels across multiple business lines, including Retail, Frozen, and Dry Supply Chains. The Supply Chain Planning Manager serves as a vital link between sales, logistics, suppliers, and customer service to ensure product availability, data accuracy, and process efficiency. Key Responsibilities: Hands-On Planning • Own day-to-day supply chain planning for 1–2 business segments (e.g., Retail Supply Chain, Dry Supply Chain), • Maintain accurate ERP data and ensure purchase orders, production schedules, and inventory levels align with service goals, • Analyze actual vs. forecasted demand weekly, identify outliers, and collaborate with sales to clarify recurring vs. one-time demand, • Monitor inventory performance, identify excess/obsolete stock, and recommend corrective actions, • Supervise and mentor 1–2 planners managing other business segments or co-packers, • Lead supplier calls, troubleshoot supply chain issues, and remove obstacles for direct reports, • Serve as the main point of contact between planners, vendors, leadership, and sales to drive smooth inventory flow, • Implement process improvements and ensure adherence to best practices in supply planning and ERP usage, • Track and report key performance indicators as needed, including but not limited to service levels, inventory turns, % sales change to run rate/forecast, • Develop and maintain demand plans, reviewing actual sales vs. historical trends by customer to identify outliers Ideal Candidate Profile: • Bachelor’s degree in Supply Chain, Business, or related field, • 5+ years of experience in supply chain planning, production planning, or replenishment in CPG or Food industry, • 3+ years of managerial experience supervising planners or small supply chain teams, • Hands-on experience with ERP systems, inventory management, and reporting tools, • Strong analytical skills with the ability to think critically and solve complex operational challenges, • Excellent verbal and written communication skills; ability to build relationships internally and externally, • Knowledge of demand planning is a plus, with experience reviewing forecast vs actual sales data, • Experience in frozen, refrigerated, or ambient food supply chains preferred.

Job Description Anthony Scotto Restaurants is currently looking for a Sommelier for one of our Fine Dining restaurants. At Anthony Scotto Restaurants, our culinary teams are constantly evolving to keep our offerings fresh and exciting. We accomplish this by using the finest, quality ingredients available, regardless of cost, and updating our menus to reflect the flavors of each season. Our steakhouse cuisine has expanded beyond the classics to include world-renowned sushi and sashimi, exotic cuts of beef, flavorful composed dishes, and fresh seafood flown in from around the globe. All our restaurants feature award-winning wine lists with over 450 different vintages of wine by the bottle and 40 wines by the glass, plus creative homemade desserts imagined and prepared by our in-house pastry chefs. Here at Anthony Scotto Restaurants, we believe in cultivating our employees to be the best that fine dining has to offer. We are looking for a sommelier to oversee our wine menu and offer recommendations on the best pairings. The responsibilities of sommeliers include supervising wine serving, collaborating with winemakers to upgrade selections, and providing wine recommendations to guests. To be successful as a sommelier, you should demonstrate a friendly personality, strong food and wine pairings knowledge, and good interpersonal skills. Ultimately, a top-notch sommelier should have an understanding of the wine making process, ability to create exquisite food and wine pairings, and be available for travel. UNPARALLELED COMPENSATION & BENEFITS • Industry-leading salaries, • Commission on wine by the bottle and glass sold, • Revenue-based quarterly bonuses- Our success is your success!, • United Health Care Oxford - medical Insurance with company contribution, • Dental and Vision Insurance, • 401K We are looking for individuals looking to be leaders and innovators in the culinary world to drive our business forward. Additional responsibilities include but are not limited to: • Creating and updating wine lists with the chefs and manager., • Making recommendations on food and wine pairings., • Ensuring that the wine cellar is fully stocked., • Informing guests on the variety of wines available., • Training wait staff on available wines., • Negotiating prices with vendors., • Organizing wine tasting events. · 3+ years’ of experience as a sommelier at a fine dining/high volume restaurant · Wine Certification from an accredited wine institution preferred · Excellent beverage knowledge- including beer, wine and spirits · Excellent understanding of beverage inventory and cost management · Strong communication and organizational skills. · Team-oriented and a motivator to the FOH staff Anthony Scotto is a proud Equal Opportunity Employer. You can find more details about Anthony Scotto Restaurants by visiting

Job Description Anthony Scotto Restaurants is currently looking for a Sommelier for one of our Fine Dining restaurants. At Anthony Scotto Restaurants, our culinary teams are constantly evolving to keep our offerings fresh and exciting. We accomplish this by using the finest, quality ingredients available, regardless of cost, and updating our menus to reflect the flavors of each season. Our steakhouse cuisine has expanded beyond the classics to include world-renowned sushi and sashimi, exotic cuts of beef, flavorful composed dishes, and fresh seafood flown in from around the globe. All our restaurants feature award-winning wine lists with over 450 different vintages of wine by the bottle and 40 wines by the glass, plus creative homemade desserts imagined and prepared by our in-house pastry chefs. Here at Anthony Scotto Restaurants, we believe in cultivating our employees to be the best that fine dining has to offer. We are looking for a sommelier to oversee our wine menu and offer recommendations on the best pairings. The responsibilities of sommeliers include supervising wine serving, collaborating with winemakers to upgrade selections, and providing wine recommendations to guests. To be successful as a sommelier, you should demonstrate a friendly personality, strong food and wine pairings knowledge, and good interpersonal skills. Ultimately, a top-notch sommelier should have an understanding of the wine making process, ability to create exquisite food and wine pairings, and be available for travel. UNPARALLELED COMPENSATION & BENEFITS • Industry-leading salaries, • Commission on wine by the bottle and glass sold, • Revenue-based quarterly bonuses- Our success is your success!, • United Health Care Oxford - medical Insurance with company contribution, • Dental and Vision Insurance, • 401K We are looking for individuals looking to be leaders and innovators in the culinary world to drive our business forward. Additional responsibilities include but are not limited to: • Creating and updating wine lists with the chefs and manager., • Making recommendations on food and wine pairings., • Ensuring that the wine cellar is fully stocked., • Informing guests on the variety of wines available., • Training wait staff on available wines., • Negotiating prices with vendors., • Organizing wine tasting events. · 3+ years’ of experience as a sommelier at a fine dining/high volume restaurant · Wine Certification from an accredited wine institution preferred · Excellent beverage knowledge- including beer, wine and spirits · Excellent understanding of beverage inventory and cost management · Strong communication and organizational skills. · Team-oriented and a motivator to the FOH staff Anthony Scotto is a proud Equal Opportunity Employer. You can find more details about Anthony Scotto Restaurants by visiting

Job Description Anthony Scotto Restaurants is currently looking for a Sommelier for one of our Fine Dining restaurants. At Anthony Scotto Restaurants, our culinary teams are constantly evolving to keep our offerings fresh and exciting. We accomplish this by using the finest, quality ingredients available, regardless of cost, and updating our menus to reflect the flavors of each season. Our steakhouse cuisine has expanded beyond the classics to include world-renowned sushi and sashimi, exotic cuts of beef, flavorful composed dishes, and fresh seafood flown in from around the globe. All our restaurants feature award-winning wine lists with over 450 different vintages of wine by the bottle and 40 wines by the glass, plus creative homemade desserts imagined and prepared by our in-house pastry chefs. Here at Anthony Scotto Restaurants, we believe in cultivating our employees to be the best that fine dining has to offer. We are looking for a sommelier to oversee our wine menu and offer recommendations on the best pairings. The responsibilities of sommeliers include supervising wine serving, collaborating with winemakers to upgrade selections, and providing wine recommendations to guests. To be successful as a sommelier, you should demonstrate a friendly personality, strong food and wine pairings knowledge, and good interpersonal skills. Ultimately, a top-notch sommelier should have an understanding of the wine making process, ability to create exquisite food and wine pairings, and be available for travel. UNPARALLELED COMPENSATION & BENEFITS • Industry-leading salaries, • Commission on wine by the bottle and glass sold, • Revenue-based quarterly bonuses- Our success is your success!, • United Health Care Oxford - medical Insurance with company contribution, • Dental and Vision Insurance, • 401K We are looking for individuals looking to be leaders and innovators in the culinary world to drive our business forward. Additional responsibilities include but are not limited to: • Creating and updating wine lists with the chefs and manager., • Making recommendations on food and wine pairings., • Ensuring that the wine cellar is fully stocked., • Informing guests on the variety of wines available., • Training wait staff on available wines., • Negotiating prices with vendors., • Organizing wine tasting events. · 3+ years’ of experience as a sommelier at a fine dining/high volume restaurant · Wine Certification from an accredited wine institution preferred · Excellent beverage knowledge- including beer, wine and spirits · Excellent understanding of beverage inventory and cost management · Strong communication and organizational skills. · Team-oriented and a motivator to the FOH staff Anthony Scotto is a proud Equal Opportunity Employer. You can find more details about Anthony Scotto Restaurants by visiting

Job DescriptionDescription: The Glen Oaks Club, a premier club in Long Island, NY, is seeking a Full - Time Line Cook. The Glen Oaks Club is known for providing its members with an exceptional and personalized experience. For nearly 100 years the Glen Oaks Club has been evolving to maintain its stature as a home away from home for its member families. Summary: Prepares food and plates dishes for members and guests. Helps keep the kitchen running smoothly by making sure areas are stocked and clean. Essential Duties and Responsibilities include the following: • Reads menu to estimate food requirements and procures food from storage., • Measures and mixes ingredients according to recipe to prepare soups, salads, gravies, sauces, and casseroles., • Bakes, roasts, broils and steams meats, fish, vegetables, and other foods., • Adds seasoning to foods during mixing or cooking., • Observes and tests foods being cooked by tasting, smelling, and piercing with fork to determine that it is cooked., • Carves meats, portions food on serving plates, adds gravies and sauces and garnishes servings to fill orders., • Prepares food to members’ satisfaction as perfectly as quickly as possible., • Sets up workstation to ensure freshness and quality., • Assists in other kitchen duties as necessary for success of the operation., • Breaks down and cleans workstation at the end of service., • Ensures that kitchen is clean before leaving., • Communicates with members, co-workers, management, and the general public in a courteous and professional manner., • Conforms with and abides by all regulations, policies, work procedures and instructions., • Exhibits and maintains a professional demeanor to reflect a positive image of Glen Oaks Club., • Ability to cook and work in a kitchen environment., • Ability to communicate well in English and in writing., • Ability to understand and carry out verbal and written instructions in English., • Ability to interact professionally and maintain effective working relationships with superiors, co-workers, and members., • Must be able to multi-task and work in a fast-paced environment. Education/Experience: High school diploma or general education degree (GED); and one to three months related experience and/or training; or equivalent combination of education and experience. Glen Oaks Club offers a generous benefits package for Full Time Employees including the following: • Group health coverage (medical, dental, & vision), • 401(k) plan, • Company provided life insurance, • Generous paid holiday schedule and paid vacation & sick days

Job Description Anthony Scotto Restaurants is currently looking for a Sommelier for one of our Fine Dining restaurants. At Anthony Scotto Restaurants, our culinary teams are constantly evolving to keep our offerings fresh and exciting. We accomplish this by using the finest, quality ingredients available, regardless of cost, and updating our menus to reflect the flavors of each season. Our steakhouse cuisine has expanded beyond the classics to include world-renowned sushi and sashimi, exotic cuts of beef, flavorful composed dishes, and fresh seafood flown in from around the globe. All our restaurants feature award-winning wine lists with over 450 different vintages of wine by the bottle and 40 wines by the glass, plus creative homemade desserts imagined and prepared by our in-house pastry chefs. Here at Anthony Scotto Restaurants, we believe in cultivating our employees to be the best that fine dining has to offer. We are looking for a sommelier to oversee our wine menu and offer recommendations on the best pairings. The responsibilities of sommeliers include supervising wine serving, collaborating with winemakers to upgrade selections, and providing wine recommendations to guests. To be successful as a sommelier, you should demonstrate a friendly personality, strong food and wine pairings knowledge, and good interpersonal skills. Ultimately, a top-notch sommelier should have an understanding of the wine making process, ability to create exquisite food and wine pairings, and be available for travel. UNPARALLELED COMPENSATION & BENEFITS • Industry-leading salaries, • Commission on wine by the bottle and glass sold, • Revenue-based quarterly bonuses- Our success is your success!, • United Health Care Oxford - medical Insurance with company contribution, • Dental and Vision Insurance, • 401K We are looking for individuals looking to be leaders and innovators in the culinary world to drive our business forward. Additional responsibilities include but are not limited to: • Creating and updating wine lists with the chefs and manager., • Making recommendations on food and wine pairings., • Ensuring that the wine cellar is fully stocked., • Informing guests on the variety of wines available., • Training wait staff on available wines., • Negotiating prices with vendors., • Organizing wine tasting events. · 3+ years’ of experience as a sommelier at a fine dining/high volume restaurant · Wine Certification from an accredited wine institution preferred · Excellent beverage knowledge- including beer, wine and spirits · Excellent understanding of beverage inventory and cost management · Strong communication and organizational skills. · Team-oriented and a motivator to the FOH staff Anthony Scotto is a proud Equal Opportunity Employer. You can find more details about Anthony Scotto Restaurants by visiting

Job Description Anthony Scotto Restaurants is currently looking for a Sommelier for one of our Fine Dining restaurants. At Anthony Scotto Restaurants, our culinary teams are constantly evolving to keep our offerings fresh and exciting. We accomplish this by using the finest, quality ingredients available, regardless of cost, and updating our menus to reflect the flavors of each season. Our steakhouse cuisine has expanded beyond the classics to include world-renowned sushi and sashimi, exotic cuts of beef, flavorful composed dishes, and fresh seafood flown in from around the globe. All our restaurants feature award-winning wine lists with over 450 different vintages of wine by the bottle and 40 wines by the glass, plus creative homemade desserts imagined and prepared by our in-house pastry chefs. Here at Anthony Scotto Restaurants, we believe in cultivating our employees to be the best that fine dining has to offer. We are looking for a sommelier to oversee our wine menu and offer recommendations on the best pairings. The responsibilities of sommeliers include supervising wine serving, collaborating with winemakers to upgrade selections, and providing wine recommendations to guests. To be successful as a sommelier, you should demonstrate a friendly personality, strong food and wine pairings knowledge, and good interpersonal skills. Ultimately, a top-notch sommelier should have an understanding of the wine making process, ability to create exquisite food and wine pairings, and be available for travel. UNPARALLELED COMPENSATION & BENEFITS • Industry-leading salaries, • Commission on wine by the bottle and glass sold, • Revenue-based quarterly bonuses- Our success is your success!, • United Health Care Oxford - medical Insurance with company contribution, • Dental and Vision Insurance, • 401K We are looking for individuals looking to be leaders and innovators in the culinary world to drive our business forward. Additional responsibilities include but are not limited to: • Creating and updating wine lists with the chefs and manager., • Making recommendations on food and wine pairings., • Ensuring that the wine cellar is fully stocked., • Informing guests on the variety of wines available., • Training wait staff on available wines., • Negotiating prices with vendors., • Organizing wine tasting events. · 3+ years’ of experience as a sommelier at a fine dining/high volume restaurant · Wine Certification from an accredited wine institution preferred · Excellent beverage knowledge- including beer, wine and spirits · Excellent understanding of beverage inventory and cost management · Strong communication and organizational skills. · Team-oriented and a motivator to the FOH staff Anthony Scotto is a proud Equal Opportunity Employer. You can find more details about Anthony Scotto Restaurants by visiting

Job Description Anthony Scotto Restaurants is currently looking for a Sommelier for one of our Fine Dining restaurants. At Anthony Scotto Restaurants, our culinary teams are constantly evolving to keep our offerings fresh and exciting. We accomplish this by using the finest, quality ingredients available, regardless of cost, and updating our menus to reflect the flavors of each season. Our steakhouse cuisine has expanded beyond the classics to include world-renowned sushi and sashimi, exotic cuts of beef, flavorful composed dishes, and fresh seafood flown in from around the globe. All our restaurants feature award-winning wine lists with over 450 different vintages of wine by the bottle and 40 wines by the glass, plus creative homemade desserts imagined and prepared by our in-house pastry chefs. Here at Anthony Scotto Restaurants, we believe in cultivating our employees to be the best that fine dining has to offer. We are looking for a sommelier to oversee our wine menu and offer recommendations on the best pairings. The responsibilities of sommeliers include supervising wine serving, collaborating with winemakers to upgrade selections, and providing wine recommendations to guests. To be successful as a sommelier, you should demonstrate a friendly personality, strong food and wine pairings knowledge, and good interpersonal skills. Ultimately, a top-notch sommelier should have an understanding of the wine making process, ability to create exquisite food and wine pairings, and be available for travel. UNPARALLELED COMPENSATION & BENEFITS • Industry-leading salaries, • Commission on wine by the bottle and glass sold, • Revenue-based quarterly bonuses- Our success is your success!, • United Health Care Oxford - medical Insurance with company contribution, • Dental and Vision Insurance, • 401K We are looking for individuals looking to be leaders and innovators in the culinary world to drive our business forward. Additional responsibilities include but are not limited to: • Creating and updating wine lists with the chefs and manager., • Making recommendations on food and wine pairings., • Ensuring that the wine cellar is fully stocked., • Informing guests on the variety of wines available., • Training wait staff on available wines., • Negotiating prices with vendors., • Organizing wine tasting events. · 3+ years’ of experience as a sommelier at a fine dining/high volume restaurant · Wine Certification from an accredited wine institution preferred · Excellent beverage knowledge- including beer, wine and spirits · Excellent understanding of beverage inventory and cost management · Strong communication and organizational skills. · Team-oriented and a motivator to the FOH staff Anthony Scotto is a proud Equal Opportunity Employer. You can find more details about Anthony Scotto Restaurants by visiting

Job Description We are looking for a Sous Chef to help us open our Garden City cafe! As a Sous Chef at Tatte, you will assist overseeing all kitchen operations at your café and are responsible for the success and growth of your kitchen team. Sous Chef may be responsible for the supervision of up to 25 employees including Zone Leaders, Cooks, Prep Cooks and Dishwashers. The individual must possess the ability to engage, inspire, and lead a strong team. A passion for amazing food made from scratch and genuine hospitality are an absolute must at Tatte. A Sous Chef is responsible for the overall kitchen execution in a fast paced, high volume environment in the absence of head chef. Scope of Responsibilities (include but are not limited to): • Oversees production and service according to established guidelines, • Adheres to recipe, portioning, and presentation standards, • Complete all daily management tasks in a timely manner, • Establish a strong understanding of our menu through daily tasting, • Coach kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards, • Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas, • Maintains inventory to stay within established guidelines while assuring that necessary product is available when needed, • Ability and desire to work a flexible schedule based on sales trends and business needs which will include days, nights, weekends and holidays, • Ability to work ten hour-plus shifts, plus ability to stand, squat or walk for extended periods of time, • Minimum of three years of culinary/kitchen management experience in a high-volume foodservice operation, • Comprehensive knowledge of food and proven passion for culinary excellence, • Understand the importance of quality product, visual presentation, efficient production, safety & sanitation, and food cost controls, • Knowledge and proficiency of Tatte’s systems, methods and processes that contribute to great execution, • Excellent communication skills with the ability to communicate professionally and effectively, • Highly organized with strong attention to detail, • Hospitality Education - A.O.S. Degree in Culinary Arts or culinary certificate and required experience, • Proficiency working with Microsoft Office – Word, Excel and Outlook, • Previous experience working with UltiPro Onboarding & Recruiting, Toast - POS System, CrunchTime and Teamworx (highly preferred), • Competitive pay (typically Sous Chef pay ranges from $25/hour to $30/hour , depending on experience), • Quarterly bonus program, • Paid vacation time Immigration Reimbursement Program (after one year of full-time service) • 401(k) (with a vesting match), • Free EAP employee assistance programs, • Flexible schedule with no late nights, • Health, dental and visual insurance, • Free meals and drinks #chef #souschef #executivechef #chefdecuisine #finedining #kitchenmanager #foodie #scratchcooking #servsafe #headchef #hospitality #leadership #chefjobs #backofhouse #nowhiring #restaurantjobs

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable KITCHEN MANAGERS / HEAD CHEFS (Lead Staff). This is a HANDS-ON & demanding position!! All lead staff will live on site at the job location - Room, Board, & Travel Expense Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership. This job requires initiative, leadership, hands-on self-reliance, and judgment. Duties & Responsibilities: • Performs all duties toward the goal of providing excellent guest service in an efficient manner, • Develop effective schedules for the staff based on levels of business and budgetary guidelines, • Schedule and coordinate all side work for personnel, • Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation, • Maintain appearance and uniform standards, • Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation, • Work with the chef on duty in maintaining high standards of food presentation and sanitation, • Train and develop all FOH dining personnel, • Provide ongoing feedback to all service personnel concerning standards and performance, • Communicates with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation, • Frequently interact with diners for general feedback, • Ensures the dining hall is open and prepared 15 minutes prior to service, • Implements a check list system to facilitate the dining hall throughout the day., • Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources, • Is knowledgeable of all menus and specifications, • Maintain constant follow up with dining hall standards, • Follow company standards for safety practices to minimize risk to self and others, • Responsible for daily reporting, • Effectively communicates with subordinates, co-workers, and supervisors, • Able to motivate and foster a positive work environment, • Attend related in-service training and staff meetings, • Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies, • Professionally Interacts with Campers, Staff, & Parents, • Control Inventory, • Place Orders, • Project Management, • Communication, • Upholds Wolfoods Standards of Service, & Quality, • Maintain Health Department Sanitation Standards, • Manage Staff, • Client Relations, • Follow the comprehensive Wolfoods Camp Food Training Program, • Uses weights and measures to properly execute recipes, • Prepares all menu items and special request events, • Follows standardized recipes, • Ensures that production is accurate in timing, quantity, quality, and plating, • Actively lead in planning, scheduling, directing, and training, • Understand the importance in cross utilization, • Understand the importance of utilizing excess production, • Estimate production needs, establishes par levels, orders adequate supplies, and maintains inventory, • Places accurate food orders ahead of time, • Ensure kitchen and equipment are maintained to health standards, • Teach and enforce safety regulations, • Specialized Food Preparation for events, • Assists in developing and tasting recipes, • Assists in planning menu, • Recommend equipment purchases, • May act as a Front of House supervisor when necessary Qualifications & Experience: • 4+ years Commercial Kitchen Experience, • Minimum three professional references required with application submission, • Proficient in relevant skills relating to specific role, • Ability to Self-Motivate, • Able to both lead a team & take direction, • Must live on-site in a rural setting with the possibility of shared living spaces, • Ability to work under pressure in environments that are above/below average temperatures, • Must be able to stand for long periods of time, • Must be able to lift and carry a minimum of 50 pounds, • Must be able to bend, stretch, and reach for extended periods of time, • Must possess a ServSafe Allergens Certifications before start of camp (Company Sponsored), • Minimum 6-day 70-hour work week, • Must be bale to cook from scratch, • Institutional and batch cooking experience - Highly Desired Ideal candidates are: • Looking for seasonal, summer opportunities, • Enjoy the challenge of a high-volume production kitchen and dining facility, • Embrace a teaching and learning culture, • Get excited about being a part of a team and community, • Are available to relocate for the summer season in a rustic living environment Employment Package Includes: • Competitive Pay, • Bonus System, • Room, • Board, • Transportation Expense Assistance WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Job Description EXECUTIVE CHEF - DESTINATION KP Sports Facilities Management, LLC LOCATION: Kings Park, NY DEPARTMENT: FOOD & BEVERAGE REPORTS TO: GENERAL MANAGER STATUS: FULL-TIME (EXEMPT) ABOUT THE COMPANY: Destination KP is a premier sport, recreation and entertainment destination focused on improving the health and economic vitality of Kings Park, NY. You will be joining a championship level team focused on fun, fulfillment and service built to enrich the community as well as your career and personal growth. Destination KP is a managed facility by Sports Facilities Management, LLC, a Sports Facilities Companies (SFC) company. SFC is the nation's leading resource for managing and developing sports, recreation, wellness, and events facilities. We provide a highly collaborative and supportive culture that raises our team members to new levels of career growth. Together, we will carve a path in a hyper-growing industry where you will enjoy the journey and learn from the industry's best while having some fun. SFC was awarded national recognition as a Top Workplace and is considered a workplace of choice. Our mission-focused company is highly entrepreneurial, team-oriented with a culture centered on collaboration, accountability, excellence, and service. We are growing rapidly and looking for high performers at every level to grow with us. POSITION SUMMARY: The Executive Chef is the senior culinary leader responsible for all back-of-house food operations across the recreation center's multi-outlet footprint-anchored by a high-end, full-service restaurant-along with quick-service/concessions, grab-and-go, café, catering, and special events. This role sets the culinary vision, builds and develops a high-performance kitchen team, ensures a consistently exceptional guest experience, and delivers business results through menu engineering, cost controls, food safety, and cross-functional partnership with Front-of-House, Events, and Venue Operations. ESSENTIAL DUTIES AND RESPONSIBILITIES: • Lead menu development, tasting and iteration cycles, and seasonal rotations; ensure dishes are costed, scalable, and aligned with guest insights and profitability goals, • Uphold best-in-market quality for flavor, presentation, and consistency across all outlets (restaurant, concessions/QSR, café, catering, special events), • Establish and enforce recipe standards, portioning guides, prep lists, and expo protocols; ensure accurate recipe documentation and training compliance, • Recruit, train, and mentor Sous Chefs, BOH Supervisors, Cooks, Prep, Pastry (if applicable), and Utility/Dish teams, • Own culinary P&L levers: food cost, labor cost, waste, and controllables; meet or exceed targets through disciplined inventory, purchasing, and production planning, • Maintain procurement standards: negotiate with purveyors, source high-quality local/seasonal products, and ensure on-time, in-spec deliveries, • Oversee inventory controls (par levels, cycle counts), invoice accuracy, transfers, and waste tracking; drive accurate weekly/monthly closes with Finance, • Ensure kitchen equipment is maintained, calibrated, and safe; coordinate preventive maintenance and repairs, • Ensure compliance with NYC Health Code and New York State requirements; uphold policies to achieve and maintain an "A" grade, • Implement and audit HACCP-based procedures, allergen management, labeling, cooling logs, and sanitation checklists; conduct mock inspections and corrective actions, • Enforce OSHA-compliant practices, knife/hood/grease management, and safe chemical handling, • Provide clear shift briefings, prep priorities, and expo leadership; communicate proactively across departments to ensure a seamless guest experience., • Report weekly on KPIs, wins, risks, and action plans; contribute to annual planning and budgeting, • 7+ years progressive BOH leadership with 3+ years as Executive Chef or Chef de Cuisine in an elevated, chef-driven, scratch kitchen preferred, • Demonstrated success overseeing multi-outlet or high-volume operations (restaurant + catering/events; QSR/concessions a plus), • Expert-level culinary fundamentals, menu development, and plating standards for elevated dining; strong knowledge of regional/seasonal sourcing, • Proven financial acumen: food/labor cost control, menu engineering, inventory systems, and vendor negotiations, • Must be available on weekends, holidays, nights, and days, • Must be able to work independently with minimal supervision, • Effective time management skills, • Working environment is fast paced, • Must be able to lift and/or move up to 50 pounds infrequently, • Limited exposure to physical risk, • Limited physical effort required Job Posted by ApplicantPro

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Some knowledge of tastings and pairings.

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