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Job Description POSITION PURPOSE: We are seeking a hospitality focused and organized individual to join our team as a Sous Chef. Is responsible for assisting the Executive Chef in managing kitchen operations, ensuring food quality, and maintaining a clean and efficient work environment. This role involves supervising kitchen staff, overseeing food preparation, and contributing to menu development to ensure an exceptional dining experience. ESSENTIAL FUNCTIONS AND DUTIES: • Oversee daily kitchen operations and ensure efficient workflow., • Supervise food preparation to ensure quality, consistency, and presentation meet company standards., • Assist in hiring, training, and mentoring kitchen staff., • Schedule and manage kitchen staff to ensure adequate coverage during service hours., • Ensure compliance with all health, safety, and sanitation regulations., • Maintain cleanliness and organization of the kitchen, including food storage and prep areas., • Monitor food costs and control waste to meet budgetary goals., • Assist in maintaining accurate records of expenses, food usage, and inventory., • 4+ years of experience in a professional kitchen, with a focus in fine dining., • Excellent facilitation, presentation, and communication skills., • Strong understanding of various cooking methods, ingredients, and kitchen equipment., • Ability to stand for extended periods and work in a high-temperature environment., • Flexibility to work evenings, weekends, and holidays as required. All descriptions have been reviewed to ensure that only essential functions and basic duties have been included. Peripheral tasks, only incidentally related to each position, have been excluded. Requirements, skills, and abilities included have been determined to be the minimal standards required to successfully perform the positions. In no instance, however, should the duties, responsibilities, and requirements delineated be interpreted as all-inclusive. Additional functions and requirements may be assigned by supervisors as deemed appropriate. Job descriptions are not intended as and do not create employment contracts. The organization maintains its status as an at-will employer. Cipriani is an equal opportunity employer. Powered by JazzHR nXffvXPDry

Job DescriptionSous Chef New York, NY A premier luxury hospitality group is seeking a talented and driven Sous Chef to join its culinary leadership team in a high-profile, design-forward restaurant setting. This role is ideal for an individual with a passion for elevated cuisine, strong operational discipline, and a desire to lead in a fast-paced, guest-centered environment.Working closely with the Executive Chef, you will help oversee all kitchen operations, uphold the highest culinary standards, and cultivate a collaborative, high-performing team culture. This position requires hands-on leadership, strategic thinking, and a commitment to delivering consistently exceptional dining experiences. Key Responsibilities • Inspire, coach, and mentor kitchen staff, supporting growth through structured training and real-time feedback, • Collaborate with the Executive Chef to lead daily kitchen operations and long-term team development, including hiring and onboarding, • Maintain strong oversight of food and labor costs, inventory management, and operational reporting to align with business goals, • Monitor all culinary processes and procedures to ensure top-tier food quality, consistency, and adherence to safety and sanitation guidelines, • Lead line checks, manage prep execution, and expedite during service to guarantee smooth operations and timely service, • Support documentation of key insights, prep standards, and shift updates to ensure communication clarity across all levels of the team, • Step into a leadership role in the Executive Chef’s absence, ensuring kitchen continuity and alignment on culinary goals, • Champion high standards of hospitality and professionalism in a constantly evolving environmentWhat We’re Looking For, • Minimum 3 years of experience as a Sous Chef in a high-volume, upscale or fine dining environment, • Strong knowledge of kitchen operations, cost controls, inventory systems, and team leadership, • Skilled in Microsoft Excel and inventory platforms (such as Foodager or comparable systems), • Advanced culinary training and technical skill, with an eye for detail and a high standard of execution, • Self-motivated, solutions-oriented, and capable of making sound decisions independently and collaboratively, • Excellent communication skills, both verbal and written, • Culinary degree preferred but not requiredIf you have the expertise, leadership skills, and passion for delivering exceptional culinary experiences, we encourage you to apply today.

Job Description Position Title: Sous Chef Pay 14 Reports To: Salary: $85,000 - $95,000 Other Forms of Compensation: Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to Work, This is R/A ! Job Summary We are seeking a talented Sous Chef to join the culinary leadership team of a world-class fine dining French restaurant. This role is ideal for a chef with refined skills, a deep appreciation for French gastronomy, and the drive to excel in a world-class kitchen. As Sous Chef, you will work closely with the Executive Chef and Executive Sous Chef to oversee daily kitchen operations, ensure outstanding food quality, and uphold the highest standards of presentation and service. You will lead by example, encourage the culinary team, and help deliver an outstanding dining experience rooted in French tradition and modern creativity. Key Responsibilities • Supervise and support back-of-house operations, maintaining the highest standards of cleanliness, organization, and food safety., • Lead and train culinary staff to ensure consistency, precision, and artistry in every dish., • Oversee preparation, cooking, and plating of menu items with attention to detail and French culinary techniques., • Assist in menu development, seasonal specials, and signature dish creation., • Supervise inventory, place orders, and assist with cost control measures., • Step into leadership during the Executive Chef or Executive Sous Chef’s absence.Qualifications, • Culinary degree or equivalent professional training., • Minimum 3 years of culinary experience, including at least 1 year in a fine dining French restaurant., • Solid foundation in classic French cooking techniques and knowledge of seasonal, high-quality ingredients., • Ability to work all kitchen stations and adapt quickly to service needs., • Strong interpersonal skills with an eye for detail and presentation., • Excellent communication and leadership skills, encouraging a collaborative and disciplined kitchen environment., • ServSafe or HACCP certification preferred. Restaurant Associates is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Associates at Restaurant Associates are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Restaurant Associates maintains a drug-free workplace. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Req ID: 1459330 Restaurant Associates Michael Abbey [[req_classification]]

Job Description Job Title: Sous Chef Reports To: Director of Operations Direct Reports: BOH team members as assigned Roberta’s is hiring chefs who are looking to work with a small, dynamic, dedicated team. If you enjoy working with amazing products, minimal intervention wines, and an aspirational, often changing menu this is the place for you. We put in the work to butcher our own meat, hand stretch our cheese, and make sure the meals we provide to our guests are a labor of love. This leader must excel at working in a collaborative environment and enjoy time spent working with and coaching the culinary team. No bad vibes ! QUALIFICATIONS: * Highly developed sense of urgency * 1+ years of progressive kitchen management experience in aspirational restaurants * Strong leadership and communication skills * Driven to provide outstanding food and hospitality * Ability to maintain a good handle on food and labor costs * Proficient in wood-fired pizza and dough making * Experienced with menu and recipe development, various cooking styles and techniques * Food Handlers Certificate that meets local requirements * Able to stand for long periods of time, lift 50+ pounds, withstand both hot and cold working conditions, etc. DUTIES & RESPONSIBILITIES: * Flexibility to work any station in the restaurant & takeout (prep, expo, colds, pasta, grill, deck, slapping, oven and new stations as they are created) * Set the standards for safe work habits and DOH compliance, including but not limited to preparing the kitchen staff for a DOH inspection and managing the staff during inspection * Ability to do staff schedule and other administrative tasks as required * Menu/recipe development in conjunction with the direction of culinary leadership * Help meet company objectives in sales, standards, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment. * Maintain clear and consistent communication to the team * Develop hourly staff in all areas of professional development * Manage labor to cover the needs of business while meeting labor targets * Serve as a mentor to newer members of the culinary team

Job Description Job Title: Sous Chef Reports To: Director of Operations Direct Reports: BOH team members as assigned Roberta’s is hiring chefs who are looking to work with a small, dynamic, dedicated team. If you enjoy working with amazing products, minimal intervention wines, and an aspirational, often changing menu this is the place for you. We put in the work to butcher our own meat, hand stretch our cheese, and make sure the meals we provide to our guests are a labor of love. This leader must excel at working in a collaborative environment and enjoy time spent working with and coaching the culinary team. No bad vibes ! QUALIFICATIONS: * Highly developed sense of urgency * 1+ years of progressive kitchen management experience in aspirational restaurants * Strong leadership and communication skills * Driven to provide outstanding food and hospitality * Ability to maintain a good handle on food and labor costs * Proficient in wood-fired pizza and dough making * Experienced with menu and recipe development, various cooking styles and techniques * Food Handlers Certificate that meets local requirements * Able to stand for long periods of time, lift 50+ pounds, withstand both hot and cold working conditions, etc. DUTIES & RESPONSIBILITIES: * Flexibility to work any station in the restaurant & takeout (prep, expo, colds, pasta, grill, deck, slapping, oven and new stations as they are created) * Set the standards for safe work habits and DOH compliance, including but not limited to preparing the kitchen staff for a DOH inspection and managing the staff during inspection * Ability to do staff schedule and other administrative tasks as required * Menu/recipe development in conjunction with the direction of culinary leadership * Help meet company objectives in sales, standards, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment. * Maintain clear and consistent communication to the team * Develop hourly staff in all areas of professional development * Manage labor to cover the needs of business while meeting labor targets * Serve as a mentor to newer members of the culinary team

Job DescriptionABOUT THE ROLE: As a Bagel Sous, you will support our Shop Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every Bagel station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. You will take initiative as a leader & role model in the kitchen by participating in pre-shifts, shift management, and training & will be held accountable for ensuring tasks across the restaurant are completed on time and to standard. The Bagel Sous role is an hourly position and a great opportunity to learn the business and grow with PopUp Bagels! WHO WE ARE: At our scratch-based kitchens, we prioritize individuals with a genuine passion for high-quality food and running exceptional shop operations. We take enthusiastic individuals and guide them into skilled chefs and restaurant professionals. Joining our team means advancing your understanding of various restaurant roles, honing your culinary skills, developing leadership abilities, and thriving in our dynamic environment. If you value education, purpose, and flavor in a community, we welcome you to join us. Popup Bagels originated as a backyard pickup window, aiming to share a freshly crafted bagel recipe with friends. Today, it has evolved into multiple PopUp and permanent locations, offering always-fresh weekend pickup. Our mission is simple: crafting the finest, freshest bagels. No extravagance, just pure perfection: a crispy crust, a soft crumb center, an ideal size, and the perfect blend of seeds. We're proud recipients of the Brooklyn Bagelfest "Best Bagel" award for two consecutive years, and we're eager for you to experience a dozen of our delectable bagels. YOU WILL: • Demonstrate correct culinary standards, warm hospitality, and a great attitude., • Train fellow teammates on each station, seasonal recipes, kitchen standards, and procedures., • Work alongside your Bagel Chef to manage prep lists, waste logs, and food inventory., • Delegate work appropriately to the team and follow scheduled deployment and breaks., • Successfully open and close the restaurant using the checklists and thorough communication., • Lead Pre-shifts and contribute to the Chef’s agenda., • Ensure that food presentation and order accuracy are met for all walk-in, pick-up, and delivery orders., • Create solutions regarding guest concerns, digital ordering, and equipment maintenance., • Help to maintain a minimum standard “A” letter grade by following the Department of Health and PopUp Bagels food safety standards., • Other duties, responsibilities, and activities may change or be assigned at any time with or without notice.WORK PERKS:, • Opportunities for GROWTH in a TEAM environment, • Leadership Development • Competitive Pay: $20-30/hour depending on experience (including tips if applicable)., • Paid Time Off, • Flexible Scheduling: Part-Time and Full-Time Hours, • Complimentary PopUp Bagels and Schmear every day.YOU HAVE:, • 1+ year of leadership experience in a restaurant/hospitality environment., • Food Safety Certification, • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • Excellent communication skills, both verbal and written., • The willingness to roll up your sleeves and pitch in wherever necessary., • A desire for growth in our restaurants., • The ability to perform the physical requirements of the position (frequently lifting up to 25 pounds and occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations.Additional Role Note: The duties of this position may change from time to time. PopUp Bagels reserves the right to add or delete duties and responsibilities at the discretion of PopUp Bagels or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. PopUp Bagels is proud to be an Equal Opportunity Employer. We do not discriminate based on race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under other protected statuses or any other characteristic as protected under applicable federal, state and local law. We use eVerify to confirm U.S. Employment eligibility.

Job Description • We are hiring immediately for a full time SOUS CHEF position., • Location: SI Pierce Dining - 1 Castle Point on the Hudson, Hoboken, NJ 07030. Note: online applications accepted only., • Schedule: Full time; Days and hours may vary. Days, nights, and weekends required. More details upon interview., • Requirement: Prior sous chef experience is required. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: At Gourmet Dining & Chartwells Higher Education, people are at the core of our business. Together we build innovative food service concepts and serve fresh, local and nutritious meals at over 270 college campuses across the country. Twice named the Fastest Growing Brand by Nation’s Restaurant News, at Gourmet Dining & Chartwells we take pride in creating opportunities for associates to grow their careers and achieve their development goals within the company. Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: • Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders., • Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures., • Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements., • Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor., • Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers., • Keeps up with peak production and service hours., • Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Full-time and part-time positions offer: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Our Commitment to Diversity and Inclusion Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Gourmet Dining maintains a drug-free workplace. Gourmet

Job DescriptionDescription: Sous Chef Salary Range: $75,000.00 - $80,000.00 Company Overview: José Andrés Group restaurants have always been centered around our original mission, Change the World through the Power of Food! From fast-casual to fine dining and everything in between, JAG’ers know they all play a critical role in the overall success of our brands. Position Summary: The Sous Chef will lead and manage all restaurant operations following the leadership of the Head Chef to offer a world-class culinary experience, ensure concept vision and Jose Andres Group standards are executed consistently. Demonstrate that employees are the highest priority, maintain a positive work environment and develop the next generation of restaurant leaders. Take ownership of the restaurant; ensure the restaurant operates efficiently and profitably. Position reports to the Head Chef. Culinary Leadership Work with the Head Chef to create innovative and authentic menus. Educate self and communicate to team on regional history, culture and cuisine. Educate self and communicate to team on industry trends, innovative techniques and environmentally friendly product/procedures. Develop, coach and consistently execute culinary standards. Ensure consistent menu execution by using tools such as line checks, menu change SOP’s and recipes. Constantly work to improve standards and guest satisfaction. Impact service by being on the line during peak times, press events, and festival periods. Performance and Talent Development Educate and coach team to exceed expectations. Develop a team of leaders that are prepared and qualified to move upward in the organization. Clearly define expectations and hold individuals accountable. Provide both positive and constructive feedback to team in a timely manner and documented when appropriate. Delegate appropriately and fairly to develop and motivate team. Actively recruit and hire top tier talent. Treat potential employees with same sense of hospitality and respect as employees and guests. Execute training program consistently for both hourly and management employees. Ambassador of JAG Culture Seek out opportunities to communicate José Andrés Group’s vision to team, guests, students, vendors and community in a clear and positive manner. Lead by example. Demonstrate ownership, accountability, and initiative in daily tasks by anticipating business needs and proactively addressing issues. Readily adjust to circumstances and manage change effectively by finding ways to accommodate team and guests by always ‘making it happen’, without sacrificing quality. Create a positive work environment by demonstrating no tolerance for negative behaviors. Welcome new ideas and seek feedback from team by asking questions. Exemplify professionalism and hospitality in all interactions and especially in difficult situations. Manage Daily Operations Understand, practice and teach policies and procedures. Ensure concept vision and communicate policy to team and managers. Communicate any major facility or operational emergencies to COO immediately. Maintain a daily log to communicate between shifts and prevent issues from reoccurring. Regularly conduct service team (2/day) and chef meetings (1/week.) Provide a safe, clean, organized and sanitary work environment. Teach and enforce Food Sanitation and Safety standards. Ensure all Health Standards, federal and state laws are met. Correct all violations with a sense of urgency. Work with Home Office support (finance, marketing, events) to ensure standards are met. Manage Financial Results Develop and execute a plan to stay within department budgets and maximize profits. Actively manages inventory, waste, and pricing to meet cost targets. Effectively manage kitchen and janitor labor, scheduling and payroll. Ensure tools such as Compeat are utilized correctly and data is accurate. Reach out to JAG community for support as needed. Requirements: Skills & Knowledge Position requires a minimum of 3+ years of sous chef experience and 5+ years of kitchen experience. Culinary degree preferred. Prior experience in steakhouses or upscale dining establishments highly desired. Extensive knowledge of culinary fundamentals (knife skills, butchery, sauces, all kitchen stations) is required. Requires developed communication skills, both verbal and written. Most tasks are performed independently or in a team environment with the employee acting as a team leader. Ability to maintain compliance with all local, state and federal laws and regulations. Ability to supervise, train and motivate multiple levels of employees. Ability to assess/evaluate other employees’ performance in a fair and consistent manner. Extensive knowledge of food industry, restaurants and competitive markets. Basic knowledge of revenue management. Participation in the development of short- and long-term financial and operational goals of the restaurants. Abilities & Working Conditions 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.

Job Description Sous Chef at WS New York WS New York, is a multi-level restaurant and bar, serving Contemporary American cuisine showcasing innovative and quality offerings. Join our team as a Sous Chef and bring your leadership and teamwork experience to a clean and professional work environment. Qualified individuals should possess a strong attention to detail, organization and cleanliness. You will be working with a top-tier team in a professional and creative environment. This position is ideal for someone with the desire to be a part of a new restaurant group with ambitions for growth and job advancement in the F&B industry. Responsibilities: • Plans, organizes, schedules, reviews and evaluates the work of assigned staff., • Assists with training and continuing education of staff as directed by the Executive Chef and Chef de Cuisine., • Meets with the chefs and kitchen team to ensure smooth running of all kitchen activities, goals, and operations., • Ensures that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature., • Actively participates in the positive relationship between FOH, Bar and BOH teams by maintaining steady stream of communication with entire leadership team and staff., • Ensures that staff is trained in all aspects of kitchen operations, equipment utilization, safety procedures, portion control and correct plating and presentation., • Assists in development and creation of menus to continuously improve The WS New York offerings., • Assist with the establishment and maintenance of working budget and adherence to food cost goals set by Executive Chef and Chef de Cuisine., • Participate in management meeting with FOH leaders to discuss service goals, PON Guest (People of note), menu changes, and unusual guest requests or dietary restrictions., • Communicate and explain clearly the expectations of WS New York and the quality standards., • Audit kitchen space for compliance of health department requirements of food safety and staff hygiene., • Follow and enforce all guidelines in the WS New York Kitchen Manual., • Inspects line stations, facilities, ingredients, and all dish components for quality assurance before and during service to ensure a successful execution of the menu., • Creates cooking instructions and plans for Tournants., • Supervise the storage of perishable and nonperishable ingredients to comply fully with health department requirements and company standards of labeling, time, and temperature., • Ensure adherence to safety and emergency procedures to protect staff, guests, and property., • Report any maintenance deficiencies in a quick and timely way., • Resolve guest complaints/queries satisfactorily., • Maintain thorough understanding of industry and stays abreast of industry trends., • Demonstrate courteous and cooperative behavior when interacting with public and staff; acts in a manner that promotes a harmonious and effective workplace environment., • Ensure that The WS New York brand and standards are always met., • Coach and develops Chef de Parties as cooks and train them at their stations., • Expedites food and step in for Kitchen Manager as needed, • Receive and accounts for goods coming into the kitchen., • Maintain positive relationship with vendors., • Leads kitchen staff in inventory, ordering, and stocking of necessary ingredients., • Leads and organize regular deep cleaning and maintenance of kitchen areas and equipment., • 2+ years of Sous chef experience in a Fine Dining and/or high-volume establishment, • Knowledge of best practices for training kitchen staff, • Understanding of various cooking methods, ingredients, procedures and equipment’s., • Positive attitude, a sense of responsibility and ownership of the position, • Detail-oriented with strong communication skills, • Team-oriented with a strong sense of punctuality and reliability, • Demonstrate a sense of urgency and strong work ethic in order to keep up with high volume, • Act as a dynamic and motivated individual who understands the WS New York vision and execute it consistently to the highest level, • Demonstrate the culture that WS New York will be a respectful environment of equality and non-discrimination, • Be able to lift and carry at least 50 pounds, • Be comfortable with repetitive motions (such as walking, bending and standing) for long periods of time, • 2 years fine dining and restaurant experience is a plus, • Attention to detail WS New York provides equal employment opportunities (EEO) to all applicants for employment without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, genetic information, marital status, amnesty, or status as a covered veteran in accordance with applicable federal, state, and local laws.

Job Description We are Electric Shuffle! The award-winning global social entertainment concept that has taken a lightning rod to shuffleboard. We’ve paired our patented gameplay with delicious food and craft cocktails, a beautiful venue design, and an incredible high-energy atmosphere to deliver an unforgettable experience. WHAT IS THE ROLE? As a Sous Chef, you will be responsible for ensuring we are delivering amazing food to our guests and running a best-in-class kitchen with a rockstar team. This role offers the opportunity to become part of an exciting brand in the social entertainment space with tremendous growth opportunities. Our ideal candidate is a people-first leader who cares about delivering an amazing experience for both our guests and team. We are looking for someone who has a breadth of experience in the heart of the house. We want a systems focused leader who is looking to join an amazing brand and fast-growing company, challenge the status quo, and create unforgettable happiness for our guests. WHAT WILL YOU BE DOING? This role will have five (5) main areas of responsibilities: 1. Be a Coach and Teammate: We are only as good as the team around us. As a leader of the venue, you will be responsible for building and developing your kitchen team to be the best versions of themselves., 2. Deliver Amazing Food to our Guests: Our menu is foundational to our guests’ experience. As the Sous, you will be 2nd in command in ensuring every plate reaches our guests on-time and tastes amazing, 3. Embrace the Heart-of-the-House: A good kitchen truly leads to success across the rest of the venue. As a leader in the heart-of-the-house, you are in charge of running a high-performing kitchen that executes to its highest potential, 4. Manage Kitchen Performance: Venue performance is critical to long-term success. This goes beyond just financial success. For us, success means holistic achievement across every aspect of our business (e.g., team health, guest experience, brand value, financials). You will have responsibility for effectively managing kitchen performance and achieving defined goals each month., 5. Create and Maintain a Safe and Clean Workplace: Safety of our teammates, guests, and product is of the utmost importance to being a great workplace and successful business. You will be responsible for embodying and ensuring these standards on a daily basis in the kitchen WHAT WE’RE LOOKING FOR? • A proven leader with experience opening, operating, and overseeing kitchens, • Demonstrated track record of driving business goals, delivering a positive guest and team experience, and creating a strong culture, • Understanding of the necessary components of running a successful kitchen operation (e.g., food & beverage, labor, compliance, risk and safety, training, etc.), • An operator who is innovative, detailed-oriented, effective at prioritization, and most of all excited to take on an entrepreneurial role with a fast-growing company, • Ability to understand data, financials, and analytics to develop key performance insights and opportunity areas, • 1+ years of leadership level experience within a hospitality company, • Front of House experience is a plus, but not essential At the heart of everything we do lies our values, we are looking for people who want to be part of a team that lives by these every day: • Passionate: We are not like other workplaces – there is no need to hold back here. We are a full throttle, high energy, total commitment bunch, and we throw everything we have got into giving our guests the best time possible., • Together: We are a family. We work with each other and we support each other; we win together, and we lose together. That means honesty, commitment, and responsibility, from all of us., • Innovative: We are one step ahead because we are always looking to invent and improve. We are bold, creative, pioneering and fearless. Got an idea? Share it! When you join Electric Shuffle, you’re joining our Family. If you join us, we’ll always make sure you know how much we value your contribution and hard work. You’ll be paid competitively, with rewards offered throughout the year and you’ll be respected and treated fairly by everyone you work with. As we grow, we want you to grow too; we’ll invest in your training and developing to make sure you’re interested, challenged and always excited throughout your career with us. At Electric Shuffle, we believe in creating equal opportunities for everyone. We do not discriminate in any way, shape or form. We make all of our people decisions without regard to race, color, religion, sex, age, national origin, disability, sexual orientation, gender identity or expression, marital status, veteran status, genetics, or any other category protected under applicable law.

Job Description Job Title: Chef de Cuisine Reports To: Executive Chef Direct Reports: Executive Sous and Sous Chefs Roberta’s is hiring experienced chefs who are looking to work with a small, dynamic, dedicated team. If you enjoy working with amazing products, minimal intervention wines, and an aspirational, often changing menu this is the place for you. We put in the work to butcher our own meat, hand stretch our cheese, bake our own bread, and make sure the meals we provide to our guests are a labor of love. This leader must excel at working in a collaborative environment and enjoy time spent working with and coaching the culinary team. No bad vibes ! QUALIFICATIONS: * Thrives while guiding multiple tasks simultaneously * Strong leadership skills and a natural team builder * A vocal agent for change * 3+ years of kitchen management experience in aspirational restaurants * Adept at positively impacting prime costs * Tech savvy * Food Handler’s certificate that meets local requirements * Exceptional eye for detail * A genuine talent scout, we are in the people business .DUTIES & RESPONSIBILITIES: * Flexibility to work any station in the restaurant & takeout (prep, expo, colds, pasta, grill, deck, slapping, oven and new stations as they are created) * Set the standards for safe work habits and DOH compliance, including but not limited to preparing the kitchen staff for a DOH inspection and managing the staff during inspection * Ability to do staff schedule, payroll and other administrative tasks as required * Menu/recipe development in conjunction with chef/owner and Executive Chef for existing restaurants and new openings * Help meet company objectives in sales, standards, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment. * Maintain clear and consistent communication to the team * Develop both hourly and management staff in all areas of managerial and professional development * Manage labor to cover the needs of business while meeting labor targets * Serve as a mentor to newer members of the leadership team

Job DescriptionWe are seeking an experienced, organized Event Chef to design menus, lead kitchen operations, and deliver exceptional food experiences for weddings, corporate events, private parties, and other catered functions. The Event Chef will work closely with clients, event managers and service staff to ensure food quality, presentation, and service run smoothly from planning through clean-up. Key Responsibilities: • Salary/hourly: [insert range or “competitive”]. • Bonuses for event profitability/positive client feedback (optional). • Opportunity for tips/share depending on service model. We are a team of hospitality professionals committed to creating extraordinary experiences for our guests and staff. Our mission is to operate a financially responsible organization in an environment where work feels good. RESPECT for our team, guests, partners, purveyors and our environment. EMPOWER our staff to think and act on their own with a Sense of Urgency. PRIDE ourselves in providing generous hospitality, distinctive cuisine and exceptional service. MENTOR, we encourage personal and professional Development. EMBRACE the daily challenge and have fun. We are all in this together! What we offer: • Comprehensive Medical, Dental and Vision insurance, • Pre-Tax Commuter Benefits, • Employee Assistance Program, • Pet Insurance Discounts, • Benefits Hub Discounts, • Family Meal Provided, • On site Educational Classes Bastion Hospitality LLC –is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, Bastion Hospitality, LLC will provide reasonable accommodations to qualified individuals with disabilities and encourages both prospective and current employees to discuss potential accommodations with the employer. Employees must maintain the confidentiality of all company and customer information and must not discuss such matters outside of Bastion Hospitality, LLC. Tact and discretion must be used in all dealings with all customers and potential customers to maintain a positive image of Baston Hospitality, LLC.

Job DescriptionDescription: At our vibrant and mission-driven Community Health Center, we believe in delivering care that uplifts, empowers, and transforms lives. We are seeking a passionate and dedicated Nurse Manager to lead our clinical team in providing exceptional patient-centered care in one of Brooklyn’s most dynamic healthcare environments. About the Role As a Nurse Manager, you will be the cornerstone of daily clinical operations—balancing administrative leadership with direct clinical engagement. You will guide and support a team of nurses, health coaches, and support staff to ensure the smooth, efficient, and compassionate functioning of our Health Center. With your expertise and heart for service, you’ll help us foster a culture of clinical excellence, accountability, and patient trust. What You’ll Do • Deliver high-quality nursing care in alignment with established BMS protocols, • Provide leadership and oversight to Patient Care Associates, Health Coaches, LPNs, and collaborate with Practice Managers on front-desk operations, • Manage clinical staff scheduling, attendance, training, and performance development, • Lead and assist in the creation and implementation of clinical protocols alongside Lead Clinicians, • Ensure clinical supply inventory, equipment readiness, and coordinate maintenance needs, • Support data-driven operations by generating weekly productivity and monthly procedure reports, • Deliver hands-on patient care coverage, including lunch relief for LPNs, • Prioritize and address patient concerns, ensuring smooth patient flow and satisfaction, • Actively participate in huddles, staff meetings, and interdepartmental collaborations, • Uphold regulatory standards by supporting Quality Management initiatives, Joint Commission readiness, and infection prevention programs, • Oversee Telehealth scheduling and ensure EMR workflows are maintained effectively, • Complete incident reporting in alignment with organizational policy Requirements: What We’re Looking For Education & Licensure: • Graduate of an accredited Nursing School, • Associate’s or Bachelor’s Degree preferred, • Minimum of 2 years’ nursing experience in Pediatric, OB/GYN, and Adult Medicine settings, • Strong interpersonal and communication skills, • Demonstrated ability to lead, mentor, and inspire a multidisciplinary team, • BCLS Certification (required), • Infection Control and Child Abuse Certificates (required), • Flexibility to cover at other facilities if needed, • Physical ability for intermittent walking, standing, and lifting in a clinical setting Be a Leader – Guide a passionate team in delivering holistic, high-quality care Grow Your Career – Engage in continuous professional development and performance improvement initiatives Be Part of a Mission – Join a team where your voice matters and your leadership drives real change Apply Today If you’re ready to lead with purpose and be part of a community that’s shaping the future of healthcare in Brooklyn, we’d love to hear from you. Send your resume and cover letter to [Insert Application Email or Link] Full-Time | Competitive Salary | Benefits Package Available Lead care. Inspire change. Make every day meaningful. Your leadership could be the heartbeat of our Health Center. Compensation details: 100000-110000 Yearly Salary PIe56aaed6780a-25405-38220490

Job DescriptionDescription: Sous Chef The Sous Chef, Kiosks will lead and manage all restaurant operations following the leadership of the Head Chef to offer a world-class culinary experience, ensure concept vision and JAG standards are executed consistently. Demonstrate that employees are the highest priority, maintain a positive work environment and develop the next generation of restaurant leaders. Take ownership of the restaurant; ensure the restaurant operates efficiently and profitably. Position reports to the Head Chef. Culinary Leadership Work with the Head Chef to create innovative and authentic menus. Educate self and communicate to team on regional history, culture and cuisine. Educate self and communicate to team on industry trends, innovative techniques and environmentally friendly product/procedures. Develop, coach and consistently execute culinary standards. Ensure consistent menu execution by using tools such as line checks, menu change SOP’s and recipes. Constantly work to improve standards and guest satisfaction. Impact service by being on the line during peak times, press events, and festival periods. Performance and Talent Development Educate and coach team to exceed expectations. Develop a team of leaders that are prepared and qualified to move upward in the organization. Clearly define expectations and hold individuals accountable. Provide both positive and constructive feedback to team in a timely manner and documented when appropriate. Delegate appropriately and fairly to develop and motivate team. Actively recruit and hire top tier talent. Treat potential employees with same sense of hospitality and respect as employees and guests. Execute training program consistently for both hourly and management employees. Ambassador of JAG Culture Seek out opportunities to communicate José Andrés Group’s vision to team, guests, students, vendors and community in a clear and positive manner. Lead by example. Demonstrate ownership, accountability, and initiative in daily tasks by anticipating business needs and proactively addressing issues. Readily adjust to circumstances and manage change effectively by finding ways to accommodate team and guests by always ‘making it happen’, without sacrificing quality. Create a positive work environment by demonstrating no tolerance for negative behaviors. Welcome new ideas and seek feedback from team by asking questions. Exemplify professionalism and hospitality in all interactions and especially in difficult situations. Manage Daily Operations Understand, practice and teach policies and procedures. Ensure concept vision and communicate policy to team and managers. Communicate any major facility or operational emergencies to COO immediately. Maintain a daily log to communicate between shifts and prevent issues from reoccurring. Regularly conduct service team (2/day) and chef meetings (1/week.) Provide a safe, clean, organized and sanitary work environment. Teach and enforce Food Sanitation and Safety standards. Oversight of all Kiosk employees including cashiers. Ensure all Health Standards, federal and state laws are met. Correct all violations with a sense of urgency. Work with Home Office support (finance, marketing, events) to ensure standards are met. Manage Financial Results Develop and execute a plan to stay within department budgets and maximize profits. Actively manages inventory, waste, and pricing to meet cost targets. Effectively manage kitchen and janitor labor, scheduling and payroll. Ensure tools such as Compeat are utilized correctly and data is accurate. Reach out to JAG community for support as needed. Requirements: Skills & Knowledge Position requires a minimum of 3+ years of sous chef experience and 5+ years of kitchen experience. QSR Experience highly desired. Culinary degree preferred. Extensive knowledge of culinary fundamentals (knife skills, butchery, sauces, all kitchen stations) is required. Requires developed communication skills, both verbal and written. Most tasks are performed independently or in a team environment with the employee acting as a team leader. Ability to maintain compliance with all local, state and federal laws and regulations. Ability to supervise, train and motivate multiple levels of employees. Ability to assess/evaluate other employees’ performance in a fair and consistent manner. Extensive knowledge of food industry, restaurants and competitive markets. Basic knowledge of revenue management. Participation in the development of short- and long-term financial and operational goals of the restaurants. Abilities & Working Conditions 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.

Job DescriptionDescription: Company Overview: Margaritaville and Landshark is a warm and inviting place where people from all walks of life come together to create paradise. We offer an exciting employment experience where creating and delivering fun and escapism for our guests is the goal we seek to exceed every day. We are one of the top employers due to our competitive wages, benefits packages, and the opportunity to advance your career and be part of the team. 90% of our team members say, "I Love My Job" and 92% say they are proud to work for Margaritaville and Landshark. Benefits: Weekly Pay, Staff Member discounts, Tuition Reimbursement, Fun upbeat working environment, Career Growth, 401K Matching, Paid time off, and more! Job Overview: Supervises line and production cooks and stewards throughout their respective areas and ensures positive performance that adheres to budget and meets standards by performing the following duties: Position Description: • Ability to perform all responsibilities of each position in the kitchen., • Conducts proper ordering procedures to maintain appropriate par levels of all kitchen related products., • Ensures a high standard of service efficiency, sanitation, and training and safety practices., • Performs a daily walk-through of inventory to determine daily production., • Conducts meetings with staff at regular intervals., • Assists Kitchen Manager with labor control and assigning duties to supervisors and Staff Members and timely delivery of Staff Member evaluations., • Accountable for the development, coaching, discipline, and mentoring of Staff Members., • Ensures accurate completion of culinary Staff Member schedules in accordance with forecasted business volume., • Anticipates and recommends employment needs., • Assists Kitchen Manager with coordinating catering/banquet functions with the appropriate Department Head., • Ensures proper plate presentation and adherence to product specifications and recipe guidelines., • Responsible for quality and consistency of products and waste prevention., • Assists in training new Staff Members within their department., • Notifies appropriate Department Head of low inventory and recommends new inventory., • Ensures the highest quality product reaches our guest and meets specifications., • Ensures that all productivity and quality standards are maintained., • Ability to calculate COGS and troubleshoot discrepancies in cost reporting., • Ability to forecast Labor Cost based on historical data and trends., • Maintains high-level of knowledge regarding the company’s products and happenings and communicates properly to guests; establishes rapport with all guests through name recognition., • Performs other duties and tasks as assigned or determined by Department Heads and moves with a sense of urgency., • Understands and utilizes all safety and sanitation practices as defined in the safety program and reports any accidents., • Three to five years’ experience working in a supervisory capacity required., • Good written and verbal communication skills., • Ability to interact professionally with other departments and outside contacts., • Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision., • Good judgment and decision making abilities., • Experience in a high volume environment required. Educational Requirements: • High school degree or GED required., • Associate’s degree (AA) or equivalent from two-year College or technical school preferred., • ACF certification or appropriate program or equivalent required., • Certified Professional Food Manager Certification required., • Health permit/food safety and Alcohol Awareness. Staff Member is required to obtain cards individual Physical Requirements: • Must be able to work in a fast-paced, high energy, and physically demanding environment., • Must be able to spend 90% of working time standing, walking, and reaching and 10% of working time sitting., • Pushing, pulling and lifting objects from a lower to higher position or moving objects horizontally, from position to position., • Feeling or grasping objects of different size and shape., • Maintaining body equilibrium to prevent falling while walking, standing or crouching in narrow, slippery, or erratically moving surfaces., • Will be required to use physical capabilities including climbing and ascending or descending ladders, stairs, and ramps., • Must be able to carry loads greater than 35 pounds and exert up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently., • Must be able to communicate clearly with our guests in the primary language of the restaurant, specific to location. (Primarily English), • Hearing sounds at normal speaking levels with or without correction., • Specific vision abilities include close, distance, color, peripheral, depth perception and the ability to adjust focus. Work Environment: • Exposed to weather conditions and prevalent temperature changes., • Subject to moderate to high ambient noise levels., • Frequently required to function in narrow aisles or passageways., • Hazards include, but are not limited to, cuts from broken glass and metal cans, burns, slipping and tripping., • Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals., • Ability to effectively present information and respond to questions from groups of managers, clients, and guests., • Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

Job Description Sous Chef – Hawksmoor New York: Hawksmoor New York opened to rave reviews in 2021 and welcomed guests into our beautiful restaurant, based in a National Historic Landmark- The United Charities Building. We are now excited to commence a search for a Sous Chef to support our Exec Chef in running our award-winning kitchen, ensuring exceptional food quality at all times. We are looking for someone with experience in steakhouses, with a passion for food and a love of managing a large diverse team. Work somewhere awesome: Shortly after being named the best steak restaurant in the world, we became a certified B Corp last year and ranked as one of the UK’s top 100 Best Companies to work for, for 11 years in a row. This is alongside being rated as one of the most sustainable restaurant groups in the industry and raising over £1 million for charity. We are currently in a period of ambitious growth, meaning huge progression opportunities for everyone. Key responsibilities of the role include: · Food quality and consistency · Taking part in menu development and tastings · Efficiency of services/kitchen · Product and service standards · Health & Safety · Maintenance of kitchen equipment · Set an example to staff when running the pass or working on a section. · Giving support to senior staff within the team FOH/BOH · To support the Head Chef and manage the kitchen’s financial performance, including: · Being aware of GP targets · Ensure stock levels are appropriate and ordering is optimized. · A good understanding of Product / Company recipes / Systems, including QSR & Stock management To be considered for the role you will have: • 5-7 years of fine dining experience required, including management roles in upscale culinary environments., • Extensive experience managing top-tier kitchens in New York and other prominent locations., • Comfortable and adept at managing high-volume operations, proficient in handling both high covers and revenue., • Exceptional management and interpersonal skills, demonstrated in effectively leading teams., • Strong leadership capabilities with a talent for mentoring, coaching, and training both front-of-house (FOH) and back-of-house (BOH) staff. We use eVerify to confirm U.S. Employment eligibility.

Job Description Job Title: Jr. Sous Chef Department: BOH Location: La Grande Boucherie – Washington, DC Reports To: Chef de Cuisine General Description La Grande Boucherie is seeking a driven and detail-oriented Jr. Sous Chef to join our culinary leadership team in DC. The Jr. Sous Chef supports the Chef de Cuisine in overseeing daily kitchen operations, ensuring consistency in execution, quality, and service standards. This role combines hands-on cooking with leadership responsibilities, with an emphasis on training, compliance, and operational excellence. Responsibilities * Support the Chef de Cuisine and Executive Chef in menu development, recipe creation, and costing. * Maintain awareness of budgetary goals, tracking food and labor costs, and identifying causes for variances. * Oversee daily prep, production, and service to ensure timely, high-quality execution. * Conduct line checks, maintain DOH compliance, and uphold sanitation standards. * Train, supervise, and mentor kitchen staff; assist in new hire onboarding and performance management. * Manage product ordering, receiving, and vendor relationships to ensure accuracy and quality. * Assist in creating schedules for BOH staff to optimize resources and maintain service flow. * Review and verify staff time punches, address attendance issues, and document coaching conversations. * Partner with FOH to ensure seamless guest experiences and provide staff food knowledge training. * Support event execution, BEO preparation, and collaboration with the management team. * Ensure safe work practices, investigate incidents, and maintain a professional, organized work environment. Essential Functions * Able to lift 30+ lbs and stand/walk for extended periods. * Strong leadership and communication skills, able to perform well under pressure. * Professional presentation and adherence to company grooming standards. * Proficiency in Microsoft Office and kitchen management systems. * Flexible schedule, able to work nights, weekends, and holidays as business requires. Work Experience Requirements * Minimum 2+ years of culinary experience, preferably in a Lead Cook role or higher, within a fine dining or comparable high-volume concept. Education & Certifications * High school diploma or GED required. * Valid DC Certified Food Protection Manager (CFPM) card. * Additional certifications (ABCA Manager card, DOH Food Protection Certificate) preferred. Powered by JazzHR z0hRBl4shJ

Job Description A rare opportunity to join the City Winery team as we reimagine the future of live music and hospitality. City Winery to deliver the highest end combined culinary and cultural experience to our customers who are passionate in sharing wine, music, and culinary arts. We are a unique facility, combining a fully functioning winery with intimate concerts, food & wine classes, private events in a variety of configurations, and fine dining. We have created a compelling mix for our sophisticated clientele of foodies, and active cultural patrons—bringing the wine country experience to the middle of a large city. Position Summary The Sous Chef is responsible for supporting the overall management and oversight of culinary daily operations to ultimately ensure the highest standards are met for all food prepared in the kitchen and served at the City Winery property. This role is accountable for adhering to City Winery’s food culture and style, standards and expectations of food quality, freshness, and presentation, and maintaining compliance with all associated regulatory guidelines. This individual will be a creative thought leader with a passion for the culinary world and the ability to successfully execute culinary strategies. This role must lead by example in successfully creating and fostering an environment of mutual trust and respect. This role leads the kitchen in all areas including but not limited to providing direction to the day to day kitchen coordination and operation, culinary creation and development, budgeting and financials, associate management and supervision, purchasing and inventory, and successfully partnering with all internal divisions to achieve Company goals. Why us? ● Competitive pay ● We are a rapidly expanding national entertainment and hospitality company, offering tremendous opportunities for driven and ambitious individuals. ● Medical, Dental, Vision Insurance ● nDORFins program designed to promote a healthy and active lifestyle! ● 401K (and yes we match!) ● Flexible Savings Accounts,HSA and Dependent Care, Basic Life and AD&D Insurance ● Amazing discounts, 50% OFF all dining/retail wine ● Free Family Meal ● Tickets to available shows And more! Overview of Responsibilities General • Alongside the executive chef, oversee all kitchen production areas of the kitchen. Works hands-on to schedule, coordinate, and supervise all activities of multiple shifts. Manage all kitchen staff, delegate responsibilities, set deadlines, and maintain accountability, • Teach and adhere to City Winery philosophy, culture, and commitment to quality food and service, • Continually monitor production procedures to ensure quality, consistency, efficiency, productivity, and professionalism are at the highest level, • Supervise kitchen management to ensure all daily and weekly standard operating procedures are followed, including but not limited to following recipes/methods, quality measures and specs, product utilization, deadlines, daily/weekly/holiday planning, purchasing communication and inventory planning, • Lead by example and enforce all Company policies, procedures, guidelines, and practices, • Direct and oversee proper training of kitchen staff in the proper storage, preparation, cooking, garnishing, and presentation of food., • Establish goals, anticipate and resolve problems concerning all facets of the kitchen, • Execute, follow up, and ensure sustained future for all culinary related projects, tasks, initiatives, • Develop production methodologies to increase efficiency, productivity, quality and/or consistency in the kitchen, • Ensure that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas, in compliance with established standards. Inspect supplies, equipment, or work areas to ensure all kitchen equipment is cleaned and operated safely and properly i.e. refrigerators, ovens, freezers, stoves, etc., • Report to work at scheduled time, neatly groomed and in the correct uniform, • Attend and participate in all scheduled meetings and training, • Partner with and work collaboratively with internal Company divisions to achieve overall company and business goals, • Support and work alongside internal teams to plan and execute culinary elements of all specialty events, • Perform and complete all projects/tasks/ objectives as requested by upper management and Company leadership Culinary Management • Oversee and monitor quality/ quantity/ consistency of all products, food handling, preparation, and cooking practices., • Ensure that all products and ingredients being used and produced are consistent with City Winery standards of quality, • Develop standard recipes and techniques for food preparation and presentation which help to assure consistent high quality and to minimize food costs; exercise portion control for all items served and assist in establishing menu selling prices., • Determine how food should be presented and oversee the creation of decorative food displays., • Ensure adherence to all associated health regulations, • Foster a positive Company Culture, build morale and create an on-going positive work environment while maintaining a professional work force, • Participate in interviewing, selection, training, supervision, coaching and counseling of all kitchen employees, • Responsible for recommending disciplinary action as needed, including termination, when necessary, in partnership with HR and in accordance with Company policies and standards, • Active involvement of employee performance evaluation process and provide ongoing feedback to management, • Train, develop, and motivate all supervisors and culinary staff to meet and exceed established food preparation and production standards on a consistent basis, • Participate in the development and implementation of kitchen training, • Conduct routine kitchen staff meetings when running shifts, • Actively demonstrate and train kitchen staff in safe operating procedures of all equipment, utensils, and machinery, • Operate kitchen in alignment with goals for food cost, labor cost, payroll, and all kitchen related, • Ensure invoices are handled and disseminated properly through necessary channels, • Supervise, train, and maintain kitchen supervisors to understand and monitor food cost, labor cost, payroll, and kitchen related expenses Administration • Monitor, maintain, and approve production and associate scheduling of all shifts, • Monitor and ensure proper completion of administrative duties by Shift Supervisors including logging, labeling, associate related forms including PTO requests, PAFs, CAFs, and other related admin tasks Minimum Qualifications • Minimum 3 years’ experience in an overall kitchen leadership role in high volume environment and/or equivalent relevant experience, • AOS Culinary School Graduate and/or related training is a plus, • Functional working knowledge of all Health Department, OSHA, and all other related regulations, • Ability to successfully multi-task, delegate, and manage several projects/tasks at once in a high pressure, fast paced environment, • Must have demonstrated decision making and trouble-shooting skills with superior level of attention to detail, • Ability to meet budgets including labor, food and applicable direct operating costs, • Ability to effectively train, develop staff and build team morale, • Ability to work collaboratively and professionally across company levels in achieving overall company and business goals, • Excellent interpersonal skills including verbal and written communication skills, • Excellent time management and organization skills, • Must be fluently literate including ability to read, write and communicate using English language, conduct business related mathematics and analyze data as required., • Must have proficient computer and technological skills, • Must have Serve Safe food handler’s certificate, • Ability to commute and travel to various locations to participate in meetings, training, and any corporate/sponsor events as necessary, • Ability to perform physical requirements of position including standing and walking around for extended periods of time, bending, pushing, pulling, lifting and carrying loads of up to 50 lbs., • Able and willing to work a flexible schedule including nights, weekends and holidays About Us Wine, food, and live entertainment collide at City Winery to create a dynamic and incredibly unique workplace. Since 2008, City Winery has been turning heads across the nation with amazing live performances, delectable cuisine, and award winning, locally produced wines. But there's more to us than that we're a haven for community and creativity, a place where the philosophy of hospitality is more than just a buzzword, but a way of life. City Winery, founded by music industry veteran & visionary Michael Dorf, has established itself as a one-of-a-kind brand providing unforgettable experiences for guests. From world class music venues to sustainably produced wines with ratings of 90+ points, City Winery offers a range of topnotch events & experiences. We are an equal opportunity employer and value diversity at City Winery. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status. Additionally, City Winery participates in the E-Verify Program in certain locations, as required by law. We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionBenefits: • Dental insurance, • Employee discounts, • Health insurance, • Opportunity for advancement, • Paid time off, • Training & development Nami Nori is the first to specialize in open-style sushi hand rolls in New York City. Our mission is to create a world-wide devoted fan following for temaki through omotenashi, the Japanese art of gracious hospitality. We are committed to creating great experiences for both guests and employees alike. POPULAR ACCLAIM: • 70k followers on Instagram, • The New York Times Nami Nori Gets Hand Rolls Right, and Other Details Too, • Michelin Guide Nami Nori Brings Creative Hand-Rolled Sushi to NYC's West Village, • The NEW YORKER Nami Noris Hand Rolls Are Worth the Wait • Compensation: $65,000 - $70,000, • 40 hours of paid safe and sick time annually, • Additional 40 hours vacation time annually for management, • Medical, dental & vision health insurance programs with employer contribution, • Additional pre-tax health care spending program, • Commuter benefits, • Employee dining discounts at any Nami Nori location, • Opportunity to grow professionally with a growing company If you have these qualities, we want to meet you: • Great passion for people and hospitality, • Exceptional communication skills, • Natural leader, • Strong work ethic, • Attention to detail and excellent organizational skills, • Ability to multitask & problem solve, • Entrepreneurial & results driven, • Thrives in a fast-paced environment, • Flexible availability (able to work nights, weekends, and holidays), • 2+ years of experience in a similar position POSITION SUMMARY The Sous Chef supports the Executive Chef in all kitchen operations. This includes food production, coaching and training, ordering & inventory, and maintaining department of health standards and compliance with all regulations.. The company is an Equal Opportunity Employer, drug-free workplace, and complies with ADA regulations as applicable.

Job Description Position Title: Restaurant Manager & Maître D' Pay G14 Reports To: General Manager Salary: $100,000 - $120,000 Other Forms of Compensation: Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to Work, This is R/A ! Job Summary As the Maître D’, you will be the face of hospitality and the driving force behind front-of-house operations. This dual role requires a refined presence on the dining room floor and strong administrative leadership behind the scenes. You will lead a team of service professionals to deliver exceptional guest experiences while upholding the highest standards of fine dining service. From staffing and training to reservations and floor management, you will ensure every detail of service is executed with precision, elegance, and warmth. Key Responsibilities: • Recruit, train, and develop all front-of-house staff in accordance with fine dining service standards, • Lead daily pre-shift meetings and serve as the on-the-floor leader during service, • Oversee scheduling, payroll, inventory, and cost controls to maintain operational efficiency, • Manage reservation platforms, guest bookings, and floor plans to optimize flow and guest satisfaction, • Create daily seating charts and server station assignments, adjusting for business volume, • Design and enforce service protocols, side work duties, and cleanliness standards, • Act as the primary liaison between service staff, culinary team, and management to ensure seamless execution, • Maintain a visible and gracious presence in the dining room, greeting guests and handling service recovery as needed, • Investigate and resolve guest concerns with professionalism and diplomacy, • Bachelor's degree in Hospitality or equivalent fine dining management experience, • 6–8 years of experience in upscale or fine dining environments, including 3+ years in a leadership role, • Strong leadership and team development skills, with proven success in coaching and motivating staff, • Expertise in guest relations, service standards, and floor management, • Proficiency in reservation systems, POS platforms, and Microsoft Office Suite, • Strong financial acumen including budgeting, inventory, and labor cost control, • Professional demeanor, exceptional communication skills, and a guest-first mindset, • Ability to stay composed under pressure and maintain service excellence during peak periods Restaurant Associates is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Associates at Restaurant Associates are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Restaurant Associates maintains a drug-free workplace. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Req ID: 1451656 Restaurant Associates Michael Abbey [[req_classification]]

Job Description Location: Barnard Coll Hewitt Dining • We are hiring immediately for full time SOUS CHEF positions., • Address: 3009 Broadway, New York, NY 10027 Note: online applications accepted only., • Schedule: Full time schedule. Days and hours may vary. Weekends, holidays, weekdays, and nights required. More details upon interview., • Requirement: At least 5 years of high-volume cooking experience required., • Pay Range: $28.00 per hour to $33.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1433828. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Join our campus team where you are valued and empowered to make a difference. Enjoy competitive wages, benefits, and perks like Instapay through the One @Work app. Our careers are filled with purpose and encourage learning, growth, and meaningful impact. Apply today! Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: • Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders., • Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures., • Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements., • Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor., • Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers., • Keeps up with peak production and service hours., • Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Both full-time and part-time associates are eligible for the following benefits: • Opportunities for Training and Development, • Retirement Plan, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: • Medical, • Dental, • Vision, • Life Insurance/AD, • Disability Insurance, • Commuter Benefits, • Employee Assistance Program Because this position requires you to perform services in an educational facility, there may be periods when the Company does not require you to perform work (such as winter and summer breaks when food service needs decline or cease). Any such periods during which you do not perform work on the Company’s behalf may be unpaid and deemed a temporary layoff. However, depending on business needs, you may be required to work year-round, potentially at a different location during break periods. Business needs may vary from year to year. Our Commitment to Diversity and Inclusion Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. "We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act."

Job Description Job Title: Chef de Cuisine Reports To: Executive Chef Direct Reports: Executive Sous and Sous Chefs Roberta’s is hiring experienced chefs who are looking to work with a small, dynamic, dedicated team. If you enjoy working with amazing products, minimal intervention wines, and an aspirational, often changing menu this is the place for you. We put in the work to butcher our own meat, hand stretch our cheese, bake our own bread, and make sure the meals we provide to our guests are a labor of love. This leader must excel at working in a collaborative environment and enjoy time spent working with and coaching the culinary team. No bad vibes ! QUALIFICATIONS: * Thrives while guiding multiple tasks simultaneously * Strong leadership skills and a natural team builder * A vocal agent for change * 3+ years of kitchen management experience in aspirational restaurants * Adept at positively impacting prime costs * Tech savvy * Food Handler’s certificate that meets local requirements * Exceptional eye for detail * A genuine talent scout, we are in the people business .DUTIES & RESPONSIBILITIES: * Flexibility to work any station in the restaurant & takeout (prep, expo, colds, pasta, grill, deck, slapping, oven and new stations as they are created) * Set the standards for safe work habits and DOH compliance, including but not limited to preparing the kitchen staff for a DOH inspection and managing the staff during inspection * Ability to do staff schedule, payroll and other administrative tasks as required * Menu/recipe development in conjunction with chef/owner and Executive Chef for existing restaurants and new openings * Help meet company objectives in sales, standards, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment. * Maintain clear and consistent communication to the team * Develop both hourly and management staff in all areas of managerial and professional development * Manage labor to cover the needs of business while meeting labor targets * Serve as a mentor to newer members of the leadership team

Job Description Mattos Hospitality is looking for an experienced and dedicated Sous Chef to help facilitate food production and execution, workplace organization, team leadership. Our ideal candidate has a commitment to our core values of excellence, respect, transparency, and resilience. Responsibilities Include: • Supports the running and management of the savory food program eg: scheduling, ordering, training, quality control and consistency, • Acts as a mentor for all savory food staff, assisting in their training and development, • Demonstrates the ability to work and lead in a team-driven environment, takes and gives direction effectively, • Collaborates with the Chef de Cuisine and Executive Sous Chef on the creation of new items and menu development, • Has a depth of knowledge and general passion for all aspects cooking: from sourcing of ingredients, cooking techniques, setting up stations Requirements for Success: • Ability to follow recipes and techniques, • Willingness to learn new recipes, • Excellent communication skills, • Computer literate – fluency with Microsoft Office, • 1+ years of applicable kitchen experience, • 1+ years of management experience At Mattos Hospitality our purpose is to create an inspiring, sustainable and prosperous business that brings joy, takes care of others, and helps build community through craftmanship around the table. Our company culture supports the growth and development of our employees and provides opportunities for education and advancement. We provide equal employment opportunities (EEO) to all applicants for employment without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, genetic information, marital status, amnesty, or status as a covered veteran in accordance with applicable federal, state, and local laws

Job Description Catch has an excellent career opportunity for individuals that have a true passion for food and an unrelenting drive to provide exceptional guest service and hospitality Chef De Cuisine – New York, NY Essential Duties and Responsibilities: • Develop and maintain recipes, portion specifications, and standard preparation procedures for all dishes and ensure that all cooks follow the standards, • Management of all back of house staff in a high volume kitchen, including ongoing training, development, and follow up, • Achieve or exceed budgeted labor and other cost centers through proper planning and execution, • Assist in overseeing weekly and monthly inventories, and ordering of food and supplies, • 5+ years of Culinary Management experience in high volume, fine dining restaurants, • Strong knowledge and attention to detail on back of the house operations, including staff supervision, inventory controls and food/labor cost, and product quality, • Strong communication, leadership, and conflict resolution skills, • Stable and progressive work history; Strong work ethic, • Able to work holidays, late nights and weekends, • Extensive and well-rounded training program, • Continued career development and growth opportunities, • Multiple health benefit plans to suit your needs, • Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k), • Paid sick leave, • Paid vacation, • Salary: $90,000 - $110,000 Learn more by visiting our website at EOE

Job Description Catch has an excellent career opportunity for individuals that have a true passion for food and an unrelenting drive to provide exceptional guest service and hospitality Sous Chef – New York, NY Essential Duties and Responsibilities: • Assist Executive Chef with ensuring excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style, • Management of all back of house staff in a high volume kitchen, including ongoing training, development, and follow up, • Achieve or exceed budgeted labor and other cost centers through proper planning and execution, • Assist in overseeing weekly and monthly inventories, and ordering of food and supplies, • At least 2 years of Culinary Management experience in high volume, fine dining restaurants, • Strong knowledge and attention to detail on back of the house operations including: staff supervision, inventory controls and food/labor cost, and product quality, • Strong communication, leadership, and conflict resolution skills, • Stable and progressive work history; Strong work ethic, • Extensive and well-rounded training program, • Continued career development and growth opportunities, • Multiple health benefit plans to suit your needs, • Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k), • Paid sick leave, • Paid vacation EOE

Job Description Position Title: Senior R and D Sous Chef Pay Grade: 13 Reports To: Executive Chef Salary: $95,000 to $110,000 Other Forms of Compensation: Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to Work, This is R/A ! Job SummaryOverview:Reporting to the Culinary Director, the R&D Sous Chef is responsible for driving culinary innovation and maintaining the accuracy and consistency of our recipe development. This role combines creativity with technical precision, supporting the culinary team by creating and testing new menu items, maintaining recipe databases, and ensuring that all dishes meet high standards of quality, cost, and scalability. The R&D Sous Chef also plays a central role in leading and presenting client tastings, showcasing new ideas with professionalism and clarity. In partnership with the Culinary Director, Chef team, and leadership team, this position ensures our culinary program remains dynamic, innovative, and financially sound.Key Responsibilities: • Develop and test new menu items for tastings, seasonal offerings, and client proposals, • Write precise, detailed recipes that are scalable and easy to execute in high-volume catering environments, • Conduct food costing, yield, and loss analysis for recipes to ensure profitability and consistency, • Manage and maintain recipes in the company’s database software, ensuring data accuracy and version control, • Lead and participate in client tastings, preparing and presenting dishes while clearly articulating culinary concepts, ingredients, and execution methods, • Partner with Sales and Event Teams to translate client feedback into actionable recipe refinements, • Collaborate with Chefs, Design, Sales, and Purchasing to ensure innovation aligns with client expectations, operational capacity, and cost targets, • Stay current with culinary trends, techniques, and ingredients, adapting them into viable catering concepts, • Provide training and mentorship to culinary staff during the roll-out of new recipes and menu items, • Support compliance with food safety, sanitation, and workplace organization standardsPreferred Qualifications:, • Extensive culinary experience in fine dining, luxury catering, or other high-end culinary concepts, • 5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training, • Proven track record of creativity, innovation, and successful menu development, • Advanced knowledge of recipe writing, food costing, and yield calculations, • Experience with recipe management/database programs, • Strong communication and interpersonal skills, with the ability to collaborate across departments and engage directly with clients, • Time management and organizational skills with attention to detail, • Experienced with computers, including Microsoft Office (Word, Excel, PowerPoint), Outlook, and ability to learn custom software Restaurant Associates is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Associates at Restaurant Associates are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Restaurant Associates maintains a drug-free workplace. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Req ID: 1470375 CxRA Gina Barbish [[req_classification]]

Job Description The Banquet Chef/Executive Sous Chef supports the Executive Chef in managing and overseeing daily culinary operations to uphold the highest standards for all food prepared and served at City Winery. This role ensures compliance with City Winery’s food culture, quality standards, and regulatory guidelines while maintaining exceptional food freshness, presentation, and taste. As a creative leader with a passion for the culinary arts, the Banquet Chef develops and executes culinary strategies, fosters a culture of trust and respect, and leads by example. Why us? • Competitive pay, • We are a rapidly expanding national entertainment and hospitality company, offering tremendous opportunities for driven and ambitious individuals., • Medical, Dental, Vision Insurance, • nDORFins program designed to promote a healthy and active lifestyle!, • 401K (and yes we match!), • Flexible Savings Accounts,HSA and Dependent Care, Basic Life and AD&D Insurance, • Amazing discounts, 50% OFF all dining/retail wine, • Free Family Meal Overview of Responsibilities General Responsibilities • Collaborate with the Executive Chef to oversee all kitchen production areas across multiple shifts, ensuring smooth coordination, consistent quality, and operational excellence., • Manage and lead kitchen staff by delegating responsibilities, setting deadlines, and maintaining accountability, with a focus on fostering a positive, professional, and efficient work environment., • Uphold City Winery’s philosophy, culture, and commitment to quality food and service across all culinary operations, including restaurant, venue, and event spaces., • Monitor production standards to ensure the highest levels of quality, consistency, and efficiency, while driving productivity and maintaining professionalism., • Train and mentor kitchen staff in food storage, preparation, cooking, garnishing, and presentation techniques to align with City Winery’s standards and expectations., • Ensure proper sanitation, cleanliness, and safety protocols are upheld at all times, including the routine inspection and maintenance of kitchen equipment., • Collaborate with internal teams to plan and execute culinary elements for events, banquets, and restaurant services, supporting the Company’s revenue goals and ensuring an exceptional guest experience. Culinary and Event Management • Lead and coordinate culinary operations across multiple concepts, specializing in event and banquet production while supporting restaurant and venue services., • Oversee the quality, quantity, and consistency of all food production, ensuring it aligns with City Winery’s standards and guest expectations., • Develop and standardize recipes and preparation techniques to maintain high quality and minimize food costs, while exercising portion control and assisting in menu pricing., • Manage food presentation standards, including the creation of visually appealing and functional banquet and event displays., • Partner with event teams to ensure seamless integration of culinary offerings into special events, banquets, and venue services, maximizing revenue potential., • Ensure adherence to health regulations and safety standards across all culinary operations., • Lead the hiring, training, and performance management of kitchen staff, providing ongoing coaching, feedback, and development to build a skilled and motivated team., • Monitor and manage kitchen financials, including food costs, labor costs, and payroll, ensuring alignment with budgetary goals. Administrative and Operational Oversight • Oversee the scheduling, production planning, and inventory management for all shifts and concepts, ensuring smooth daily operations., • Ensure Shift Supervisors and kitchen leaders complete necessary administrative tasks, including scheduling, reporting, and compliance documentation., • Collaborate with leadership and internal teams to evaluate and implement strategies for improving operational efficiency and revenue generation., • Support overall business objectives by aligning kitchen operations with the needs of the restaurant, venue, and events. Minimum Qualifications • Minimum 3 years’ experience in an overall kitchen leadership role in high volume environment and/or equivalent relevant experience, • AOS Culinary School Graduate and/or related training is a plus, • Functional working knowledge of all Health Department, OSHA, and all other related regulations, • Ability to successfully multi-task, delegate, and manage several projects/tasks at once in a high pressure, fast paced environment, • Must have demonstrated decision making and trouble-shooting skills with superior level of attention to detail, • Ability to meet budgets including labor, food and applicable direct operating costs, • Ability to effectively train, develop staff and build team morale, • Ability to work collaboratively and professionally across company levels in achieving overall company and business goals, • Excellent interpersonal skills including verbal and written communication skills, • Excellent time management and organization skills, • Must be fluently literate including ability to read, write and communicate using English language, conduct business related mathematics and analyze data as required., • Must have proficient computer and technological skills, • Must have Serve Safe food handler’s certificate, • Ability to commute and travel to various locations to participate in meetings, training, and any corporate/sponsor events as necessary, • Ability to perform physical requirements of position including standing and walking around for extended periods of time, bending, pushing, pulling, lifting and carrying loads of up to 50 pounds, • Able and willing to work a flexible schedule including nights, weekends and holidays About Us Wine, food, and live entertainment collide at City Winery to create a dynamic and incredibly unique workplace. Since 2008, City Winery has been turning heads across the nation with amazing live performances, delectable cuisine, and award winning, locally produced wines. But there's more to us than that we're a haven for community and creativity, a place where the philosophy of hospitality is more than just a buzzword, but a way of life. City Winery, founded by music industry veteran & visionary Michael Dorf, has established itself as a one-of-a-kind brand providing unforgettable experiences for guests. From world class music venues to sustainably produced wines with ratings of 90+ points, City Winery offers a range of topnotch events & experiences. We are an equal opportunity employer and value diversity at City Winery. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status. Additionally, City Winery participates in the EVerify Program in certain locations, as required by law. We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionPOSITION SUMMARY: An immediate availability exists for a proven restaurant professional with the ability to maintain our high standards of quality and guest satisfaction. We offer great opportunities to build and grow in a high volume setting while maintaining a friendly and enjoyable work environment. The Chef de Cuisine is responsible for all aspects of the daytoday operations of the restaurant, production, staff and brand quality. The Chef de Cuisine reports to the Operations Manager and Partners. DUTIES & RESPONSIBILITIES: o Facilitate clear communications, write requisitions, complete food inventories, calculate culinary finances, and oversee cost management. o Work closely with staff to ensure that respective jobs are being executed as per company guidelines. o Maintain A grade standards for kitchen cleanliness to follow all Health Department guidelines and ensure proper food handling process from receiving through plating. o Structure kitchen by utilizing standard recipe cards and plating guides. o Secure all reachins and walkins so they are locked. o Complete line checks to monitor all refrigeration temperatures, rotation and dating of all foods, proper food prep, food freshness and taste as well as the readiness of specials for service. o Implement closing duties for stewards, line/pantry cooks and ensure all duties are being completed. o Create and execute daily and seasonal specials. o Execute all positions on the line and help the line staff as necessary when behind. o Oversee the production and successful execution of all menu items. o Ensure complete compliance with all workplace safety and emergency procedures. o Expedite orders accurately and efficiently to ensure smooth kitchen flow. o Work closely with Marketing and Events teams to ensure menu offering reflective of current restaurant trends. o Ensure all food is up to the brand quality and standards, all specials are seasonal and current with trends, coach and train the staff to company's brand of food. o Attend all weekly management and corporate meetings that are scheduled. o Hold mandatory, monthly kitchen meetings and address all issues that arise. o Coordinate ordering of items with the purchaser on a daily basis. o Create and maintain weekly employee schedule. o Prevent breakage by overseeing kitchen crew. o Inspire and motivate the kitchen staff. o Utilize classic techniques and standards in the creation and production of all sauces and stocks, in meat, fish and poultry butchering as well as in the development of flavor profiles. FISCAL RESPONSIBILITY: o Actively monitor and respond to both daily labor and food cost reports to ensure costs trend within budgeted parameters. o Review monthly profit and loss statement and act on all variances. o Ensure all overtime is authorized. o Monitor product mix reports making sure menu items are selling. o QUALIFICATIONS & JOB REQUIREMENTS: o Certificate or degree in Culinary Arts preferred. o Minimum 5 years experience as a Chef de Cuisine in a high volume restaurant venue. o Knowledge of Healthy cuisine as well as a diverse range of ethnic cuisines. o Have excellent product identification knowledge of produce, proteins, herbs, grains, and equipment. o Possess the ability to train on all basic cooking methods: braising, poaching, roasting, steaming, saute, grilling, blanching, etc. o Have excellent knife skills and comprehension of technique to utilize, train with and monitor staff's implementation of. o Impeccable service standards, clean work habits with a great attention to detail. o Ability to multitask in a high volume environment while always appearing calm and maintaining a sense of humor. o Professional demeanor with the ability to interact with all types of team members. o Proven ability to lead a staff and positively influence employee behavior. o Must have excellent verbal communication skills and have the ability to work a flexible schedule. o Bilingual (Spanish/English) preferred but not required. o Computer knowledge including Word & Excel. o Must work well both individually and as a team player. o Strong organization and communication skills. o Must be able to stand and walk for periods of 8 to 12 hours/day for approx. 50+ hrs per week. o Must be able to facilitate and effectively execute training. o Ability to manage a large team while delegating tasks and ensuring all work is done efficiently. o Coordinate with Purchaser if on staff or place orders directly on a daily basis. o Management certified according to state health department criteria.

Job DescriptionDescription: SOUS CHEF - for Jose Andres Group, The Ritz-Carlton New York, NoMad (Zaytinya) Salary Range: $70K - $80K Company Overview: José Andrés Group restaurants have always been centered around our original mission, Change the World through the Power of Food! From fast-casual to fine dining and everything in between, JAG’ers know they all play a critical role in the overall success of our brands. Position Summary: Chef José Andrés and Jose Andrés Group Team have partnered with The Ritz Carlton NYC Nomad to provide dynamic food and beverage options in this incredible new property. We are looking for the city's most talented hospitality leaders to help us as we continue our mission to Change the World Through the Power of Food! The Sous Chef will lead and manage all restaurant operations following the leadership of the Head Chef to offer a world-class culinary experience, ensure concept vision and JAG standards are executed consistently. Demonstrate that employees are the highest priority, maintain a positive work environment and develop the next generation of restaurant leaders. Take ownership of the restaurant; ensure the restaurant operates efficiently and profitably. Culinary Leadership • Work with the Head Chef to execute & maintain menus to brand standards., • Educate self and communicate to team on regional history, culture and cuisine., • Educate self and communicate to team on industry trends, innovative techniques and environmentally friendly product/procedures., • Develop, coach and consistently execute culinary standards., • Ensure consistent menu execution by using tools such as line checks, menu change SOP’s and recipes., • Constantly work to improve standards and guest satisfaction., • Educate and coach team to exceed expectations., • Develop a team of leaders that are prepared and qualified to move upward in the organization., • Clearly define expectations and hold individuals accountable., • Provide both positive and constructive feedback to team in a timely manner and documented when appropriate., • Delegate appropriately and fairly to develop and motivate team., • Actively recruit and hire top tier talent., • Treat potential employees with same sense of hospitality and respect as employees and guests., • Seek out opportunities to communicate JAG’s vision to team, guests, students, vendors and community in a clear and positive manner., • Lead by example., • Demonstrate ownership, accountability, and initiative in daily tasks by anticipating business needs and proactively addressing issues., • Readily adjust to circumstances and manage change effectively by finding ways to accommodate team and guests by always ‘making it happen’, without sacrificing quality., • Create a positive work environment by demonstrating no tolerance for negative behaviors., • Welcome new ideas and seek feedback from team by asking questions., • Understand, practice and teach policies and procedures., • Ensure concept vision and communicate policy to team and managers., • Communicate any major facility or operational emergencies to Head Chef immediately., • Maintain a daily log to communicate between shifts and prevent issues from reoccurring., • Regularly conduct or attend team (2/day) and chef meetings (1/week.), • Provide a safe, clean, organized and sanitary work environment., • Teach and enforce Food Sanitation and Safety standards., • Ensure all Health Standards, federal and state laws are met., • Correct all violations with a sense of urgency., • Develop and execute a plan to stay within department budgets and maximize profits., • Actively manages inventory, waste, and pricing to meet cost targets., • Effectively manage kitchen and janitor labor, scheduling and payroll., • Ensure tools such as Compeat are utilized correctly and data is accurate., • Position requires a minimum of 3+ years of sous chef experience and 5+ years of kitchen experience., • Culinary degree preferred., • Extensive knowledge of culinary fundamentals (knife skills, butchery, sauces, all kitchen stations) is required., • Requires developed communication skills, both verbal and written., • Most tasks are performed independently or in a team environment with the employee acting as a team leader., • Ability to maintain compliance with all local, state and federal laws and regulations., • Ability to supervise, train and motivate multiple levels of employees., • Ability to assess/evaluate other employees’ performance in a fair and consistent manner., • Extensive knowledge of food industry, restaurants and competitive markets., • Basic knowledge of revenue management., • 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.

Job Description Position Title: Sous Chef Pay 12 Reports To: Salary: 70,000-85,000 Other Forms of Compensation: Our Passion is Food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people! Job Summary In the performance of their respective tasks and duties all employees are expected to conform to the following: ● Perform quality work within deadlines with or without direct supervision. ● Interact professionally with other employees, customers and suppliers. ● Work effectively as a team contributor on all assignments. ● Work independently while understanding the necessity for communicating and coordinating work efforts with other employees and organizations. Overall Management ● Teaches and adheres to Bon Appétit’s philosophy, culture and commitment to quality food and exemplary service. ● Supports the Executive Chef in having ownership of the Café. ● Has a Passion for food. ● Ensures all products and purchases meet Bon Appetit sustainability guidelines ● Has knowledge of and enforces the Client/Bon Appétit contractual agreement. Employee Relations, Supervision and Development of Staff ● Hires, trains and supervises the daily conduct of the staff. ● Facilitate training programs and workshops to enhance the skills and knowledge of kitchen staff in areas such as food safety, sanitation, and culinary techniques. ● Supervises the adherence to proper uniform standards following the employee handbook and established account guidelines. ● Serve as a primary point of contact for kitchen staff, addressing their concerns, providing support, and fostering a positive work environment. ● Handle employee inquiries, grievances, and disciplinary issues in accordance with company policies and procedures. ● Manage payroll processes for kitchen staff, ensuring accurate recording of hours worked, overtime, and other relevant data. ● Collaborate with the HR department or payroll provider to process payroll in a timely manner and address any payroll-related inquiries or discrepancies. ● Manage payroll processes for kitchen staff, ensuring accurate recording of hours worked, overtime, and other relevant data. ● Collaborate with the HR department or payroll provider to process payroll in a timely manner and address any payroll-related inquiries or discrepancies. ● Ensures that all Hiring and Training standards are met and documented for direct hires, including but not limited to New Hire Packet, Employee/Manager Hand Book Sign off Sheet, Fact Training Completion, and Safety Training. Major Duties Food Programs ● Oversees that all Executive Chef menus, programs, concepts, challenges and tasks are carried out in a time effective manner. ● Ensures that high quality food items are creatively well prepared and presented in a cost effective manner. ● Learns follows and leads the culinary staff in all Bon Appétit Corporate initiatives including Circle of Responsibility, Low Carbon Diet, and Farm to Fork Programs ● Prepares a well balanced menu that meets the cultural and dietary needs of the Café guests. ● Meets and exceeds the expectations of the customer and client perceived value. ● Ensures that all products and ingredients that are used are purchased following bon appétit purchasing standards and sustainability commitments. ● Works with management team to ensure that all display, catering and café culinary set up meet specific account standards. ● Makes sure all kitchen waste is disposed of properly in the most sustainable manner as supported by the client Catering ● Involved in the planning and execution of menus and events with the Chef and Catering Manager. ● Communicates effectively and completely to the teams in which the catering might involve. ● Creates a schedule and executes all caterings on time and according to the standards put in place by the chef. ● Make sure all orders are placed for caterings. ● Maintains an organized plan for weekly caterings ● Maintains a strict standard of food quality, temperature and visual appeal. ● Makes sure space and availability of equipment necessary for caterings has been established with all employees involved ● Review all BEO’s with chef for changes ● Communicate effectively with catering staff on changes and alterations to menus regarding availability of product, seasonality and preparation Customer Service and Client Relations ● Represents the company in a courteous, efficient, and friendly manner in all customer, client and employee interactions ● Interacts with customers and resolves customer complaints in a friendly and service oriented manner ● Communicates with the Client honestly, accurately and in a timely manner. Financial Management and Analysis ● Ensures that all culinary personnel follow the proper time and attendance policy ● Works with Exec Chef and Café manager to make sure that labor goals are met. ● Assists Executive Chef with placing proper orders, sourcing the best local and seasonal foods, and following purchasing guidelines. ● Completes inventory on an appropriate schedule ● Works with the Executive Chef to ensure that food cost meets budgetary goals each week Kitchen & Café Supervision ● Ensures that overall café kitchen space meets the standards as presented in Great Expectations, as well as oversees the daily appearance and upkeep of the kitchen ● Supervises the proper garnishing and presentation of food. ● Ensures that overall café meets the standards as presented in Great Expectations, as well as oversees the daily appearance of the entire Café ● Monitors daily signage for proper spelling and descriptions. Secondary Duties Special Events ● Assists Executive Chef & Catering Management team with special events as needed with staff, culinary support Marketing/Sales ● Works with Executive Chef or General Manager to plan seasonal tastings of new menu items, solicit feedback from guests. Note: Job duties are subject to change as needed. FOOD AND SAFETY RESPONSIBILITIES: ● Adheres to all Health Department, OSHA and ADA regulations. ● Follows all Safety Manual guidelines. ● Develops and revises station specific daily and weekly cleaning checklists and oversees their accomplishment. ● Conducts weekly F.A.C.T. meetings, and ensures that regular trainings are occurring in units ● Reports any injury, accident and/or food borne illness incident for customers and/or staff accurately and in a timely manner to the General Manager. ● Trains all personnel in safe operating procedures of all equipment, utensils and machinery. Provides safety training in lifting, carrying, hazardous material control, chemical control, first aid and CPR. ● Attends monthly safety meetings and participates in safety inspections QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. ● Has a minimum of 2 years kitchen supervisory experience or applicable culinary experience in a similar volume, quality food service establishment, ● Posses general hospitality knowledge and interest in sustainability and sustainable food practices ● Has the ability to operate Web based ordering systems, process customer requests, changes to orders, menu updates and client profiles. ● Proficient with word processing and compose basic email memos ● Posses the ability to meet Bon Appétit unit specific uniform standards for this position. ● Utilize all Personal Protective Equipment’s per Bon Appétit guidelines. ● Wear a cut resistant glove whenever using a sharp or potentially sharp tool or instrument. Apply to Bon Appetit today! Bon Appetit is a member of Compass Group USA. Click here to Learn More about the Compass Story Associates at Bon Appetit are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace. Req ID: 1470703 Bon Appetit BRYAN GONI

Job Description Salary: $80,000 to $85,000/ year CulinArt Group operates over 250 onsite corporate, higher education, private school, healthcare and destination recreation/leisure dining facilities in 18 states, including cafés, coffee bars, concessions, executive dining, catering and conference dining, social catering/special events, office coffee service and vending. CulinArt’s extremely diverse client portfolio affords great opportunities for career advancement within the company, across multiple industry segments and geographic regions. Job Summary As the Senior Chef Manager, you will lead both front- and back-of-house operations for a high-volume, corporate dining account in Bronx, NY that includes a wide range of catered events and dining experiences. This culinary management role requires a dynamic leader with proven experience managing culinary teams, driving operational excellence, and ensuring exceptional food quality and service delivery. You will be responsible for culinary program oversight, menu development, inventory and procurement management, labor and food cost controls, sanitation compliance, and financial reporting. Additionally, you will lead staffing efforts including hiring, training, coaching, and performance management. Key Responsibilities: • Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws, • Participates in employee meetings and training programs, • Conducts safety, sanitation and maintenance programs, • Maintains food cost while ensuring quality standards, • Maintains an active role in managing team developments, • Manages purchasing and inventory controls, • Degree in Culinary Arts is preferred or equivalent professional experience, • Five years of progressive and hands-on culinary management experience, • Self-starter, innovative, and able to multitask, • Experience in Corporate dining, country club, hotel environments preferred., • Experience with catering required., • Maintains a positive attitude under pressure and motivates the team, • Must possess a passion for excellence, • Must be knowledgeable on HACCP controls along with proper storage and use of food, • Purchasing, food storage, and sanitation experience, • P&L and financial reporting experience, • Knowledge of budgets, labor costs, and inventory controls, • Strong leadership, coaching and training skills, • Computer skills: proficient in Microsoft Office and POS, • Excellent verbal and written communication skills, • Exceptional business etiquette and client relations, • Ability to lift, bend and carry up to 40 lbs, • Knowledge of safe and sanitary food handling principles, • Conformity to the highest standards of personal integrity and ethical behavior CulinArt is a member of Compass Group USA Click here to Learn More about the Compass Story! Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Associates at CulinArt are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Req ID: 1470492 CulinArt Sector NANCY M TEIXEIRA [[req_classification]]

Job Description Chef Operator [Executive Chef/General Manager] COMPENSATION: Salary Range: $80,000-85,000/year with annual increase + quarterly bonus with high growth potential PERKS AND BENEFITS: • 16 weeks of Fully Paid Parental Leave (for primary and secondary caregivers), • Health Insurance (Medical, Dental, and Vision), • Paid Time Off, • 401K Program, • Phone Reimbursement, • Commuter Benefits, • Complimentary DIG Meals every day As a Chef Operator, you will build a team that is driven by culinary excellence, and lead them to new skills in our scratch-based kitchen. You are a dynamic leader who loves to train, mentor, and develop your teams into future leaders by teaching them new skills everyday and showing up as your best self. You're an achiever who has a strong sense for operations and is driven by results. In our operation centered around innovation, you are always looking at business from a strategic, and systematic lens to set you and your team up for success. Staying organized while managing logistics and thinking big picture in a fast paced environment is key to your role as Chef Operator. We are constantly evolving our menu and testing new initiatives to improve our business operations. You will effectively manage, delegate and multitask to ensure your team is well equipped to handle any new challenge. You will clearly communicate and uphold culinary standards, roll out new projects/initiatives, and keep up with all DOH guidelines, all while inspiring your team to work towards a better food future. You are responsible for managing the entire restaurant operation and maintaining oversight over all front-of-house and back-of-house ops. ABOUT THE TEAM: Our Restaurants run using a traditional brigade system. As the Chef Operator, you are the first in command and have a true sense of ownership over your restaurant. You partner directly with the Chef de Cuisine to drive success and report to the Field Leadership Team. You work collaboratively with the other restaurant leaders to ensure the restaurant team is well-trained and organized to provide guests with an experience that goes beyond a great meal. DIG is determined to help support the next generation of farmers, cooks and chefs! YOU WILL: • Be responsible for the entire restaurant operation, including PnL responsibilities such as food cost management, labor efficiency, guest experience and building top-line sales., • Collaborate with the CDC on QA processes and convert guest feedback into actionable insights for the team., • Manage new initiatives and scheduled launches within the restaurant while instilling an entrepreneurial spirit in your team to keep them excited and engaged., • Monitor the operational flow of the restaurant, ensuring culinary and DOH standards/protocols are being followed and executed., • Manage all problems with technology, systems and/or offsite ordering platforms. You are proactive in troubleshooting and can handle all the moving pieces with ease., • Be the face of hospitality by both interacting with guests and delivery drivers to provide exceptional service and training up concierge roles in the restaurant to do the same., • Ensure that all employee relations conversations are properly documented and communicated to HR, including performance and GROW model conversations., • Manage recruitment needs for your restaurant by proactively interviewing, hiring and onboarding new culinarians., • Review & collaborate on people development plans with the Field Leadership team to build thoughtful succession plans., • Communicate verbally and digitally on a daily basis across various systemic and conduct Pre-shifts & Chef's tables with your restaurant team to keep them informed on updates and new restaurant goals., • 3 - 5 years minimum kitchen or operational restaurant management experience., • A passion for real, good food and the leadership skills to operate a scratched base, every changing kitchen., • The willingness to roll up your sleeves and pitch in whenever and wherever necessary., • The demonstrated skills to motivate and develop a high-performing team., • The discipline and desire to create systems and organization within fast changing environments., • Excellent communication skills and an eye for detail., • Strong computer skills. You can navigate multiple digital ordering systems with ease., • Ability to learn technological platforms and work systematically with them., • Familiarity with restaurant costing and inventory software., • The ability to perform physical requirements of the position (the ability to frequently lift up to 25 pounds and occasionally lift up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • The desire for professional improvement and the process of learning., • The drive to network and build strong ties in your restaurant's community., • The ability to take many variables to find the best solution to a problem. Salary Range: $80,000-85,000/year with annual increase + quarterly bonus with high growth potential Our salary ranges are rooted in the desire to pay competitively relative to our organization size and industry, reflecting just one part of the total compensation package; additional components include quarterly bonus potential, healthcare benefits, various work perks (commuter benefits, free lunch) as well as opportunities for continued growth at DIG. Individual compensation decisions are determined by factors that include skills-based qualifications, prior work experience, and balancing internal equity relative to other DIG employees. We expect the majority of candidates who are offered roles at DIG to fall healthily within the ranges based on these factors ABOUT US: To learn more about our mission and food please visit our website at: NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply ADDITIONAL ROLE NOTES: The duties of this position may change from time to time. Dig reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. Dig is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law ("Protected Status")

Job Description Job Title: Chef de Cuisine Reports To: Executive Chef Direct Reports: Executive Sous and Sous Chefs Roberta’s is hiring experienced chefs who are looking to work with a small, dynamic, dedicated team. If you enjoy working with amazing products, minimal intervention wines, and an aspirational, often changing menu this is the place for you. We put in the work to butcher our own meat, hand stretch our cheese, bake our own bread, and make sure the meals we provide to our guests are a labor of love. This leader must excel at working in a collaborative environment and enjoy time spent working with and coaching the culinary team. No bad vibes ! QUALIFICATIONS: * Thrives while guiding multiple tasks simultaneously * Strong leadership skills and a natural team builder * A vocal agent for change * 3+ years of kitchen management experience in aspirational restaurants * Adept at positively impacting prime costs * Tech savvy * Food Handler’s certificate that meets local requirements * Exceptional eye for detail * A genuine talent scout, we are in the people business .DUTIES & RESPONSIBILITIES: * Flexibility to work any station in the restaurant & takeout (prep, expo, colds, pasta, grill, deck, slapping, oven and new stations as they are created) * Set the standards for safe work habits and DOH compliance, including but not limited to preparing the kitchen staff for a DOH inspection and managing the staff during inspection * Ability to do staff schedule, payroll and other administrative tasks as required * Menu/recipe development in conjunction with chef/owner and Executive Chef for existing restaurants and new openings * Help meet company objectives in sales, standards, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment. * Maintain clear and consistent communication to the team * Develop both hourly and management staff in all areas of managerial and professional development * Manage labor to cover the needs of business while meeting labor targets * Serve as a mentor to newer members of the leadership team

The Executive Chef will be responsible for overseeing all aspects of the kitchen, from menu development and execution to staff training, food quality, and consistency.

Overview To be part of our organization, every employee should understand and share in the YNHHS Vision, support our Mission, and live our Values. These values - integrity, patient-centered, respect, accountability, and compassion - must guide what we do, as individuals and professionals, every day. Surgical technologists are allied health professionals, who are an integral part of the team of medical practitioners providing surgical care to patients. Surgical technologists work under the supervision of a surgeon to facilitate the safe and effective conduct of invasive and non-invasive surgical procedures, ensuring that the operating room environment is safe, that equipment functions properly, and that the operative procedure is conducted under conditions that maximize patient safety. Surgical technologists are experts in the theory and application of the principles of asepsis and sterile technique to combine the knowledge of human anatomy, surgical procedures, and implementation and tools and technologies to facilitate a physician's performance of invasive therapeutic and diagnostic procedures. EEO/AA/Disability/Veteran Responsibilities • Contributing to the preparation of the surgery by assisting the Circulating Nurse in making available all necessary supplies, instrumentation and equipment according to the needs of the patient and the surgical team., • Maintaining safety awareness as it applies to patient and equipment. Proper handling and identification of all specimens., • Collaborating with team members to check and accurately restock necessary supplies in assigned room in a fiscally responsible manner., • Preparing the operative site for surgery under the direction of a registered nurse and assists the other members of the surgical team as needed; reports status of procedure to relief team., • Demonstrating commitment to personal growth and development. This is to include attending in-services, maintaining certification, keeping up-to-date on meeting minutes and updated policies and procedure., • Recognizing the importance of teamwork, consideration, and cooperation within the operating room., • Responsible for preparing and maintaining sterile fields to assure quality patient care. This is to include assuring integrity of asepsis according to policies and procedures; maintain alertness and report any break in technique. Assist and anticipate the needs of the surgeon. Verify with Circulating Nurse complete, sponge, needle and instrument counts. Inspection of supplies and equipment for evidence of proper sterilization and integrity according to standards., • Identifying the principles of sterile technique and applies these techniques when assisting each operative procedure.Qualifications EDUCATION A graduate of CAAHEP accredited surgical technology program or formal program as defined by the LCCST. (Training may be through a hospital based program or through the military.) EXPERIENCE 1-2 years of experience and certification as a surgical technician preferred. LICENSURE Must obtain LCC-ST certification within 1 year of employment if not already certified. SPECIAL SKILLS Demonstrated knowledge of the theory and application of sterile and aseptic technique combined with the knowledge of human anatomy and various instrumentation and procedures in all surgical areas and services. Demonstrates knowledge of all aspects of the Perioperative Department and works independently on surgical procedures. Utilizes the recommended guidelines as set forth in the Association of Surgical Technologist Standards of Practice in accomplishing job-related responsibilities. PHYSICAL DEMAND Standing 90% of the work day. Ability to lift up to 36 pounds, handle highly-stressful physical and interpersonal situations, do repetitive work, fine hand manipulations, and work at an elevated level from floor. Able to cope with repeated skin scrubbing and withstand variation in room temperatures. YNHHS Requisition ID 139156

Overview To be part of our organization, every employee should understand and share in the YNHHS Vision, support our Mission, and live our Values. These values - integrity, patient-centered, respect, accountability, and compassion - must guide what we do, as individuals and professionals, every day. Surgical technologists are allied health professionals, who are an integral part of the team of medical practitioners providing surgical care to patients. Surgical technologists work under the supervision of a surgeon to facilitate the safe and effective conduct of invasive and non-invasive surgical procedures, ensuring that the operating room environment is safe, that equipment functions properly, and that the operative procedure is conducted under conditions that maximize patient safety. Surgical technologists are experts in the theory and application of the principles of asepsis and sterile technique to combine the knowledge of human anatomy, surgical procedures, and implementation and tools and technologies to facilitate a physician's performance of invasive therapeutic and diagnostic procedures. EEO/AA/Disability/Veteran Responsibilities • Contributing to the preparation of the surgery by assisting the Circulating Nurse in making available all necessary supplies, instrumentation and equipment according to the needs of the patient and the surgical team., • Maintaining safety awareness as it applies to patient and equipment. Proper handling and identification of all specimens., • Collaborating with team members to check and accurately restock necessary supplies in assigned room in a fiscally responsible manner., • Preparing the operative site for surgery under the direction of a registered nurse and assists the other members of the surgical team as needed; reports status of procedure to relief team., • Demonstrating commitment to personal growth and development. This is to include attending in-services, maintaining certification, keeping up-to-date on meeting minutes and updated policies and procedure., • Recognizing the importance of teamwork, consideration, and cooperation within the operating room., • Responsible for preparing and maintaining sterile fields to assure quality patient care. This is to include assuring integrity of asepsis according to policies and procedures; maintain alertness and report any break in technique. Assist and anticipate the needs of the surgeon. Verify with Circulating Nurse complete, sponge, needle and instrument counts. Inspection of supplies and equipment for evidence of proper sterilization and integrity according to standards., • Identifying the principles of sterile technique and applies these techniques when assisting each operative procedure.Qualifications EDUCATION A graduate of CAAHEP accredited surgical technology program or formal program as defined by the LCCST. (Training may be through a hospital based program or through the military.) EXPERIENCE 1-2 years of experience and certification as a surgical technician preferred. LICENSURE Must obtain LCC-ST certification within 1 year of employment if not already certified. SPECIAL SKILLS Demonstrated knowledge of the theory and application of sterile and aseptic technique combined with the knowledge of human anatomy and various instrumentation and procedures in all surgical areas and services. Demonstrates knowledge of all aspects of the Perioperative Department and works independently on surgical procedures. Utilizes the recommended guidelines as set forth in the Association of Surgical Technologist Standards of Practice in accomplishing job-related responsibilities. PHYSICAL DEMAND Standing 90% of the work day. Ability to lift up to 36 pounds, handle highly-stressful physical and interpersonal situations, do repetitive work, fine hand manipulations, and work at an elevated level from floor. Able to cope with repeated skin scrubbing and withstand variation in room temperatures. YNHHS Requisition ID 138755

Overview To be part of our organization, every employee should understand and share in the YNHHS Vision, support our Mission, and live our Values. These values - integrity, patient-centered, respect, accountability, and compassion - must guide what we do, as individuals and professionals, every day. Surgical technologists are allied health professionals, who are an integral part of the team of medical practitioners providing surgical care to patients. Surgical technologists work under the supervision of a surgeon to facilitate the safe and effective conduct of invasive and non-invasive surgical procedures, ensuring that the operating room environment is safe, that equipment functions properly, and that the operative procedure is conducted under conditions that maximize patient safety. Surgical technologists are experts in the theory and application of the principles of asepsis and sterile technique to combine the knowledge of human anatomy, surgical procedures, and implementation and tools and technologies to facilitate a physician's performance of invasive therapeutic and diagnostic procedures. EEO/AA/Disability/Veteran Responsibilities • Contributing to the preparation of the surgery by assisting the Circulating Nurse in making available all necessary supplies, instrumentation and equipment according to the needs of the patient and the surgical team., • Maintaining safety awareness as it applies to patient and equipment. Proper handling and identification of all specimens., • Collaborating with team members to check and accurately restock necessary supplies in assigned room in a fiscally responsible manner., • Preparing the operative site for surgery under the direction of a registered nurse and assists the other members of the surgical team as needed; reports status of procedure to relief team., • Demonstrating commitment to personal growth and development. This is to include attending in-services, maintaining certification, keeping up-to-date on meeting minutes and updated policies and procedure., • Recognizing the importance of teamwork, consideration, and cooperation within the operating room., • Responsible for preparing and maintaining sterile fields to assure quality patient care. This is to include assuring integrity of asepsis according to policies and procedures; maintain alertness and report any break in technique. Assist and anticipate the needs of the surgeon. Verify with Circulating Nurse complete, sponge, needle and instrument counts. Inspection of supplies and equipment for evidence of proper sterilization and integrity according to standards., • Identifying the principles of sterile technique and applies these techniques when assisting each operative procedure.Qualifications EDUCATION A graduate of CAAHEP accredited surgical technology program or formal program as defined by the LCCST. (Training may be through a hospital based program or through the military.) EXPERIENCE 1-2 years of experience and certification as a surgical technician preferred. LICENSURE Must obtain LCC-ST certification within 1 year of employment if not already certified. SPECIAL SKILLS Demonstrated knowledge of the theory and application of sterile and aseptic technique combined with the knowledge of human anatomy and various instrumentation and procedures in all surgical areas and services. Demonstrates knowledge of all aspects of the Perioperative Department and works independently on surgical procedures. Utilizes the recommended guidelines as set forth in the Association of Surgical Technologist Standards of Practice in accomplishing job-related responsibilities. PHYSICAL DEMAND Standing 90% of the work day. Ability to lift up to 36 pounds, handle highly-stressful physical and interpersonal situations, do repetitive work, fine hand manipulations, and work at an elevated level from floor. Able to cope with repeated skin scrubbing and withstand variation in room temperatures. YNHHS Requisition ID 120983

Job Description HOST/HOSTESS We vow to meet and exceed the highest standards of excellence and provide an unparalleled dining experience. Simply put, we strive to provide: “Great Food, Great Service, and Great Vibe” Essential Duties and Responsibilities: · Welcomes and greets all guests · Walks guests to tables, engaging in conversation along the way · Communicate with the Maître’D any open tables, long waits or guest issues · Full understanding of company information, including but not limited to hours of operations, directions, awareness of neighborhood and company properties · Master operations of the Open Table system · Complete all opening and closing side-work as assigned · Open all wine and champagne bottles using proper wine service techniques · Ensure accuracy of guest checks and promptly process payments · Interact in courteous and professional manner with guests, supervisors, and co-workers · Complete running side-work throughout the shift as assigned · Monitor and maintain cleanliness, sanitation, and organization of all service areas Apply now if you: · Have Host/Hostess experience in a high volume, fine dining restaurant · Are organized and proficient at multi-tasking · Have a polished and well-groomed appearance · Are a reliable, flexible team player willing to learn and adapt to new situations · Have strong verbal communication skills · Are committed to perfection and have a genuine passion for hospitality · Thrive in a fast-paced environment and work well under pressure · Have open availability to work days, nights and weekends What we offer you: · Unparalleled training and development programs · Generous employee discounts on dining, retail, amusements and hotels · Flexible schedules · Multiple health benefit plans to suit your needs · Dental, vision, voluntary life, short term disability · Paid sick leave · Opportunities for advancement · Community volunteer opportunities through Landry’s League · Positive and respectful work environment where diversity is valued · Pay rate: $19 - $22 per hour Learn more by visiting our website at EOE

Job Description What makes Personal Training with Equinox stand out? Equinox is proudly recognized as the industry leader in Personal Training expertise, with the first in-house education of its kind through the Equinox Fitness Training Institute. For over twenty years EFTI has elevated our trainers to design comprehensive client fitness programs that are safe, effective and results driven. We are dedicated to the professional performance of our team and compensate our trainers for their education time. Equinox offers the highest compensation structure in the industry, with an earning potential of $100K+. In addition, Equinox offers all trainers a competitive benefits package including medical, dental and retirement planning options. JOB OVERVIEW As an Equinox personal trainer your career becomes an empowered lifestyle founded on maximizing both your personal and client performance. Under the guidance of two dedicated managers you will develop and refine an approach to programming, education, business, and financial planning that ensures your Personal Training career is as unlimited as your passion. Secure a stronger future and help us redefine the science of fitness and the art of living. PRIMARY RESPONSIBILITIES AS A MEMBER OF OUR TEAM TO LEARN AND EXECUTE PT Business Management • Build and maintain an active client base, • Manage and maintain an accurate schedule, inclusive of client appointments, meetings, and open availability within our internal scheduling systems, • Market and sell personal training programs to members and/or clients through phone calls, emails, and in-person interactions, • Execute fitness assessments, guided workouts, and other complimentary services for members, • Interact with members to enhance their workouts and overall club experience, • Create and coach personalized programs for both in-person and virtual clients, • Attend Continuing Education classes to elevate knowledge and qualify for promotions, • Current Personal Training certification or willingness to obtain one through certification reimbursement program., • Eligibility to begin a higher Tier & pay rate based on previous experience and education (Degree in the field), • Current CPR/AED certification, • Certification opportunities available for non-certified applicants, • Possess passion, ambition, drive, and knowledge regarding fitness, • Ability to work in-person during weekdays/weekends, • Strong verbal and written communication skills, • Effective time management and organizational skills, • Basic computer and technology skills AS A PERSONAL TRAINER OF THE EQUINOX TEAM YOU WILL RECEIVE: • Compensation for time spent in internal education to support your growth as a Personal Trainer and professional, • Premier facilities with functional training areas, top-of-the-line strength and cardio equipment, and more, • Access to our company discounts with various certifying bodies and countless seminars/workshops for CEU credits, • Bonus opportunities for eligible trainers such as, but not limited to: New Trainer Bonus, Tri Annual Incentive Bonus, Senior Trainer Annual Bonus, and Member Referral Bonus, • Access to Medical, Dental, Vision, and 401k benefits within the first month of employment, • Pathway to management opportunities via our in-house Manager-In-Training program. AS A MEMBER OF THE EQUINOX TEAM YOU WILL RECEIVE: • We offer competitive salary, benefits, and industry leading commission opportunities for club employees, • Complimentary Club membership Equinox is an equal opportunity employer. For more information regarding our career opportunities, please visit one of our clubs or our website at All your information will be kept confidential according to EEO guidelines. Must have a legal right to work in the United States. PandoLogic. Keywords: Personal Trainer, Location: Woodside, NY - 11377

Job Description WHO WE ARE Crossmedia is the global media independent. We're committed to doing media and business the right way, guided by the principles of TRUST, REASON and the pursuit of HAPPINESS. Crossmedia US was founded in NY in 2000 and is one of the largest minority-owned full-service media planning & buying agencies in the nation. We are 500+ Crossmedians worldwide with big ambitions to continue to grow with soul. We focus on what media agencies should do: create innovative connections between brands and people regardless of channel or budget. And, we do it in an honest way. We are and always have been a values-based organization. We earn our clients TRUST by ensuring media transparency in our business model and objectivity in decision-making. We apply REASON & logic to finding solutions to our clients' greatest business challenges. The pursuit of HAPPINESS matters to us. Big time. We invest in each colleagues' professional & personal wellbeing and growth. It's why we have countless initiatives, clubs & cultural events dedicated to our people and why we have been the top ranked media agency named to Ad Age's Best Places to Work for the past six years in a row. Our client roster includes US Bank, Invesco, Newell Brands, NASCAR, Planet Fitness, Teremana, American Cancer Society, Ricola, Supercuts, Edible Arrangements, Illva Saronno, Zalando, Airbus and more. YOUR ROLE We are hiring a Supervisor/Paid Social to join our One Marketplace team to manage the paid social strategy for key national clients. Our ideal candidate loves the fun fast-paced nature of the business yet is comfortable working in a casual environment. This is a great match for those who love mentoring team members and take pride in the team success. We love your entrepreneurial attitude and welcome participation in helping us build the agency with new platforms, tools, ideas, and opportunities. Here's a snapshot of the day to day: • Works with clients to understand brand and implements social initiatives among paid social media advertising., • Utilizes social platforms natively (Facebook/IG, Twitter, Pinterest, Linkedin, Snapchat) and within PMD technology for paid social media., • Oversees day to day client operations, management of internal teams, thought leadership and POV development., • Assists with training and supervising internal teams to ensure best in class strategy and execution., • Brand strategy experience with the ability to translate that strategy into smart and sound paid social tactics, • Understanding of brand and direct response social initiatives offered in social media paid advertising (i.e. measurement and tracking capabilities specific to platforms), • A compassionate leader who manages by example. You enjoy training and managing others and take pride in the team success, • Desire to build strong and productive relationships with clients, partners, and colleagues, • Bringing a positive and optimistic outlook which contributes to our strong company culture and growing business goals, • 4+ years' working with paid social media and strategy., • 1-2+ years' advertising agency or media agency experience., • 'Hands On Keyboard' experience in working in social platforms., • Strong organization skills that set you up for success in balancing tight deadlines and challenges Salary range of 75-95k, commensurate with experience. Compensation is determined on the skills, qualifications,, tenure in the industry and experience of the applicant along with the requirements of the position. CROSSMEDIA BENEFITS Our principles of Trust, Reason, and the Pursuit of Happiness are brought to life through benefits that recognize and support the diversity and physical, emotional, and professional well-being of our people, including: • Flexibility to work in hybrid manner with in-office and work from home options (depending on role)., • Open/Flexible PTO with US & UK specific policies, • Sponsored healthcare options and agency-wide physical & mental health support, • 401k with company match (USA), and generous Pension (UK), • Paid sabbatical at significant milestone anniversaries, • Generous paid parental leave policy, • Life milestone recognition & support, • The Pursuit of Happiness Fund devoted to helping Crossmedians find their happy (be it travel, enrichment class, fitness membership or professional development), • Cell phone/tech reimbursement, • Student Loan payment plan (US), • Tuition reimbursement, • Learning & Development and training programs, • And burgers – lots and lots of burgers COMMITMENT TO DIVERSITY AND INCLUSION Diversity is in our DNA. As a minority-owned company, our commitment to an inclusive environment has long been embedded into agency practices and at every level. Almost one third of senior leadership identifies as a person of color and over half of our executive leadership are women. We have active mentoring & internship programs that create opportunities for underrepresented groups. Internal agency programming is anchored by XMEquity365, a permanent, year-round initiative fostering acknowledgement and support of marginalized communities within five pillars – Excellence, Voices, Education, Giving & Representation. Crossmedia is committed to providing equal employment opportunities and creating a diverse and inclusive company culture and that does not discriminate against candidates and employees because of their disability, sex, race, gender identity, sexual orientation, religion, national origin, age, veteran status, or any other basis prohibited by applicable federal, state, or local law. All job requirements are subject to possible revision to reflect changes in the position requirements, business necessities and/or to reasonably accommodate individuals with disabilities. Essential and other job functions are subject to modification. This job description in no way states or implies that these are the only duties to which will be required in this position. Employees will be required to follow other job-related duties as requested by their supervisor/manager (within guidelines and compliance with laws in the US and UK ). Continued employment remains on an "at-will" basis." Reasonable accommodations may be provided to enable individuals with disabilities to perform essential functions in compliance with the American with Disabilities Act of 1990 (US based) Physical Demands: 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: • Prolonged periods of sitting at a desk and working on a computer. Must be able to remain in a stationary position 50% of the time., • Ability to stand, bend, and reach, • Constantly operates a computer and other office productivity machinery, such as a calculator, copy machine, and computer printer., • The ability to communicate information and ideas so others will understand. Must be able to exchange accurate information in these situations.

Job Description About January Digital January Digital is the Marketing Leadership Company. We solve business challenges through media excellence, strategic guidance, and actionable analytics. Our agency team handles full funnel media planning, execution, and optimization while our consulting team offers true strategic leadership for building successful marketing agencies. All our work is supported with a strong foundation of data and actionable insights which ensure our clients are as successful as possible. As a company, our motto is to build a company that improves the lives of our clients, our people, and the world around us. We support this mission through a number of efforts including our WORKS program. Good Works is our philanthropy program that ensures we have an outsized impact on our surrounding communities through financial and volunteering efforts. Our Well Works program focuses on the mental, physical, and spiritual health of our employees through required minimum PTO, an annual wellness stipend, fully paid health care, fully paid counseling services, extended parental leave, and much more. Between our work and our culture, January Digital has been recognized more than 125 times, including being named a Best Place to Work by INC four times, Dallas Business Journal three times, one of Ad Age's Best Places to Work 2025, a 2024 NRF Partner of the Year, a seven-time INC 5000 fastest growing company, and numerous awards for our tactical and strategic excellence with innovative partners like Carhartt and Kendra Scott. Our Team is AI-enabled At January Digital, we combine deep expertise, creativity, and AI innovation to deliver meaningful results. Our team advances through continuous training that keeps us and our clients ahead. We seek candidates with proven AI skills in developing and refining AI inputs, effective use of key tools, and the ability to apply AI to real business challenges. Equally important are sharp critical thinking and a commitment to using AI responsibly to create lasting impact. About the role Team January Digital is looking to fill an Associate Director role for our agency team. This role requires a deep understanding across the digital media landscape and you will be most successful if you have had hands-on experience in multiple channels. You will be a key player in the strategic development of your client(s) digital media strategy and how it relates back to their business objectives. An important part of this job is to be the main strategic partner with your client(s) to help guide, plan and develop current and future media planning and opportunities. Inside of JD, you will also have a role of managing a team and are held accountable for the functions within your agency team. Responsibilities • Drive advancement of client's strategic objectives through meaningful thought leadership., • Develop a deep understanding of each client's business and leverage data to guide growth opportunities and reinforce the agency's strategic value., • Build trust with clients by managing team deliverables, setting priorities, and overseeing flawless multi-channel tactical activation of marketing campaigns., • Lead strategic external relationship development across clients and identify optimal vendor partnerships., • Lead account strategic vision through development and management of long term goals and client growth opportunities and ownership of complex deliverables including quarterly business reviews and annual multi-channel budget planning., • Manage client communication needs across the team and strive to exceed client service expectations., • Lead a team of employees to success by providing thoughtful management, training in key areas, and fostering an environment for growth and development opportunities., • Demonstrate thought leadership by identifying key industry changes & evolutions, and emerging technology innovations to provide informed recommendations and propose solutions to clients proactively., • Proactively collaborate across teams internally to drive agency development with new business opportunities., • 7+ years' experience in managing paid media across digital channels – search (organic and paid), social, display, programmatic, and video., • 3+ years experience managing teams with demonstrated expertise to be an effective leader., • Proven ability to produce innovative multi-channel media plans and go-to-market strategies for complex clients., • Strong project management skills with ability to prioritize and manage multiple tasks simultaneously to meet deadlines., • Understanding and demonstrated experience of performance media principles - driving positive ROAS, maximizing lead generation and marketing subscription-based programs., • Analytically minded - you aren't afraid to dig in to troubleshoot issues and you're always thinking about ways to improve in order to drive retention of clients., • Excellent team player with strong collaboration skills., • Has a positive 'no task is too small' attitude and can-do mentality to drive teams forward., • Excited by digital marketing trends and inspired to enact best-in-class programs for clients., • Consistently demonstrates behavior in line with January Digital's core traits., • Competitive and equitable pay, 401k matching, and bi-annual bonus eligibility, • Flexible PTO and Half-Day Fridays, • Philanthropic Efforts and Paid Time Off to Volunteer, • Fully covered medical, dental, and vision insurance, • Annual Wellness Stipend, • Currently a hybrid work environment with stunning NYC & Dallas offices Actual compensation packages are based on several factors that are unique to each candidate, including but not limited to qualifications for the role, experience level, skillset, and specific work location. We expect the majority of the candidates who are offered roles at January Digital to enter the organization at a pay rate across this range and based on these factors, with room for internal growth through our annual merit increases. January Digital is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. All employment decisions are based on qualifications, merit, and business needs, without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, or veteran status. #LI-Hybrid

Job Description WHO WE ARE Crossmedia is the global media independent. We're committed to doing media and business the right way, guided by the principles of TRUST, REASON and the pursuit of HAPPINESS. Crossmedia US was founded in NY in 2000 and is one of the largest minority-owned full-service media planning & buying agencies in the nation. We are 500+ Crossmedians worldwide with big ambitions to continue to grow with soul. We focus on what media agencies should do: create innovative connections between brands and people regardless of channel or budget. And, we do it in an honest way. We are and always have been a values-based organization. We earn our clients TRUST by ensuring media transparency in our business model and objectivity in decision-making. We apply REASON & logic to finding solutions to our clients' greatest business challenges. The pursuit of HAPPINESS matters to us. Big time. We invest in each colleagues' professional & personal wellbeing and growth. It's why we have countless initiatives, clubs & cultural events dedicated to our people and why we have been the top ranked media agency named to Ad Age's Best Places to Work for the past six years in a row. Our client roster includes US Bank, Invesco, Newell Brands, NASCAR, Planet Fitness, Teremana, American Cancer Society, Ricola, Supercuts, Edible Arrangements, Illva Saronno, Zalando, Airbus and more. YOUR ROLE: We're hiring a bright cross-channel Media Planner to manage day-to-day planning responsibilities. The Planner leans into the strategic media plan development and is responsible for being able to speak to the holistic plan narrative, including tactical details and campaign performance. A successful Planner is resourceful, organized, and energetic throughout the planning process. A strong communicator [both oral and written], they are comfortable in a fast-paced industry and handling multiple projects. Reliable, ethical & operates in the best interest of Crossmedia & clients • The Planner maintains and grows a foundational knowledge of both online and offline media channels, • Collaborates with Investment, Redbox (Analytics) and Strategy team members to ensure actionable audience insights are incorporated into strategic recommendation, • Manages weekly status calls and serves as the main point of contact with clients, • Manages client budgets and upkeep of flowcharts to maintain holistic media plan accuracy, • Monitors the pulse on changing media and client trends, • Collaborates on tactical presentations with the Investment team, assuring a clear story and approach which is built around the strategic presentation., • Masters tools like Vivvix/Pathmatics, YouGov, MRI/Simmons, Infegy, Commspoint, RBOO and NMI and questions data and usage rigorously, • The first 'gatekeeper' and reviewer for Assistant's work., • Articulates a strong understanding of quantitative media strategy elements – media mix, role of channel, reach and frequency, flighting strategy, etc., • Fully comprehends client business objectives and the role media is meant to play in accomplishing them, • Develops holistic, strategic media plans in partnership with Supervisors and Directors, • Understands target audience behaviors & drivers and works with Investment team to translate those qualities into actionable segments., • Successfully interrogates tactical plan details to ensure strategy pull through, • Understands media metrics beyond the brilliant basics, including layers of quality, effectiveness, etc., • Encourages thinking outside of the box,, • Participates in training programs to enhance their professional growth., • Mentors Assistant Planner; provides ongoing feedback and reviews to guide growth., • Displays a high level of personal dedication and motivation., • Positively contributes to our culture., • Troubleshoots team issues and concerns., • Bachelor's Degree, • 2+ years of experience in media planning at an ad agency, • Ability to juggle multiple client projects and responsibilities and meet deadlines, • Attention to detail and organizational skills while working in a fast-paced environment, • Strong written and verbal communication skills, • Excellent analytical and math skills, • Capable of working independently and managing projects from start to finish, • Experience with managing and mentoring junior team members, • Takes initiative in acquiring new skills and taking on a workload, • Professionalism and confidence in working with vendors, team members and clients This role requires proximity to New York City. We offer a hybrid work arrangement, with a combination of onsite work and the flexibility to work from home. CROSSMEDIA BENEFITS Our principles of Trust, Reason, and the Pursuit of Happiness are brought to life through benefits that recognize and support the diversity and physical, emotional, and professional well-being of our people, including: • Flexibility to work in hybrid manner with in-office and work from home options (depending on role)., • Open/Flexible PTO with US & UK specific policies, • Sponsored healthcare options and agency-wide physical & mental health support, • 401k with company match (USA), and generous Pension (UK), • Paid sabbatical at significant milestone anniversaries, • Generous paid parental leave policy, • Life milestone recognition & support, • The Pursuit of Happiness Fund devoted to helping Crossmedians find their happy (be it travel, enrichment class, fitness membership or professional development), • Cell phone/tech reimbursement, • Student Loan payment plan (US), • Tuition reimbursement, • Learning & Development and training programs, • And burgers – lots and lots of burgers COMMITMENT TO DIVERSITY AND INCLUSION Diversity is in our DNA. As a minority-owned company, our commitment to an inclusive environment has long been embedded into agency practices and at every level. Almost one third of senior leadership identifies as a person of color and over half of our executive leadership are women. We have active mentoring & internship programs that create opportunities for underrepresented groups. Internal agency programming is anchored by XMEquity365, a permanent, year-round initiative fostering acknowledgement and support of marginalized communities within five pillars – Excellence, Voices, Education, Giving & Representation. Crossmedia is committed to providing equal employment opportunities and creating a diverse and inclusive company culture and that does not discriminate against candidates and employees because of their disability, sex, race, gender identity, sexual orientation, religion, national origin, age, veteran status, or any other basis prohibited by applicable federal, state, or local law. All job requirements are subject to possible revision to reflect changes in the position requirements, business necessities and/or to reasonably accommodate individuals with disabilities. Essential and other job functions are subject to modification. This job description in no way states or implies that these are the only duties to which will be required in this position. Employees will be required to follow other job-related duties as requested by their supervisor/manager (within guidelines and compliance with laws in the US and UK ). Continued employment remains on an "at-will" basis." Reasonable accommodations may be provided to enable individuals with disabilities to perform essential functions in compliance with the American with Disabilities Act of 1990 (US based) Physical Demands: 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: • Prolonged periods of sitting at a desk and working on a computer. Must be able to remain in a stationary position 50% of the time., • Ability to stand, bend, and reach, • Constantly operates a computer and other office productivity machinery, such as a calculator, copy machine, and computer printer., • The ability to communicate information and ideas so others will understand. Must be able to exchange accurate information in these situations.

Job Description AI Program Mentor (remote, part-time, evening hours, $40 per hour) Do you remember that person who made you realize your true potential? The one who championed you while you traversed the path towards academic or professional success. Your mentor. Maybe you had one, or even several, if you were very lucky! Do you want to be that mentor to younger students? Do you have computer science experience and expertise? Are you interested in learning and teaching about AI Gen AI, LLMs? Yes, yes and yes? Great! We have an amazing opportunity for you! SureStart is partnering with the XCL World Academy to host a cutting-edge artificial intelligence-focused curriculum designed for Grade 6 students. The program runs from January through June 2026 and will teach skills related to AI, Gen AI, app development, innovation and entrepreneurship through a virtual program led by mentors. We would love to have YOU as a mentor to help these Grade 6 students learn AI and app development skills while you also get the chance to be trained in MIT's AppInventor platform --- all while getting paid for your efforts. Program Specifics: As a Program Mentor you will coach a group of 6 students over the course of the 5 month program, providing guidance and advice. Location: Virtual (program sessions will be conducted over Zoom or similar platform) Duration: January 6, 2026 through June 8, 2026; mentor training will take place in November 2025 (Exact datesTBD). There will be 16 working weeks in this period and 7 weeks of break. Breaks are Feb 9 - 27, 2026; March 23 - April 3, 2026 and May 25 - 29, 2026. As a mentor, your responsibilities will be to: • Train, support and encourage a small group of six 6th grade students as they develop knowledge of AI/Gen AI, App development, AI ethics, and AI-driven Innovation and Entrepreneurship, using the provided curriculum. Weekly Schedule: • 1 hour attendance to the lead instructor's virtual teaching session on on Monday evening (8:00-9:00pm ET / 5:00-6:00pm PT), • 40-45 minute prep call on Monday evening with mentoring team lead, • 1 hour virtual teaching session on Tuesday evening (8:00-9:00pm ET Jan 6th - March 1st, 7:00 - 8:00 PM ET March 2nd-June 8th) with their student team, • 15 minutes post-student-session virtual debrief (may be 1 hour in the first week), • Passionate about teaching and mentoring younger students; especially invested in mentoring students from backgrounds under-represented in science and technology;, • Currently enrolled or recent graduates from Computer Science, Computer Engineering, or related fields;, • Have current/recent experience with middle school STEM teaching;, • Excellent communication, time-management and teamwork skills;, • Comfortable speaking to small groups in a virtual setting;, • Energetic and enthusiastic, • Able to commit to 5 hours per week from January 6, 2026 through June 8, 2026, • Mandarin fluency very useful to support bilingual students, • Experience with front-end design, app design, and/or UI/UX development;, • Experience with AppInventor, Scratch or other block-based programming, • You will deepen your technical knowledge (look up 'protege effect'), • Work on exciting, challenging and rewarding work critical to the future of ethical AI, • Build up your CV with fantastic leadership and team management experience, • Have the opportunity to attend technical talks, and professional skills seminars, • Valuable networking opportunities with industry leaders in tech and academia Diverse minds building diverse technology is SureStart's mission. We would love to see a wide variety of candidates presenting their unique perspectives, experiences, and skills. We are an equal opportunity employer and highly value diversity. SureStart does not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status. Keywords for this job: AI, GenAI, app development, mobile app development, frontend design, HCI, human computer interaction, UI design, UX design, training, mentorship, MOOC, online training, data science jobs, machine learning jobs, machine vision, affective computing, emotion AI, Natural Language Processing, NLP, internships, interns, co-ops, speech recognition, tts, speech synthesis, image processing, HCI, human computer interaction, Python, Tensorflow, Keras, PyTorch, data scientist. Powered by JazzHR HyKfYDV0ZZ

Job DescriptionCompany Description Since 1828, Guerlain - an iconic luxury French Perfume & Cosmetics brand, part of the LVMH Group - has explored, innovated and perfected its Fragrance, Skincare and Makeup thanks to its daring creators of mythical creations with timeless know-how. All with Nature and Art as inspiration and the Culture of Beauty as a signature. In Fragrance, Guerlain Master Perfumer, Thierry Wasser, embodies the fifth generation of Guerlain Perfumers. As a figure within the contemporary fragrance world, Thierry Wasser has put his name to many of the House’s creations. He contributes to an olfactory legacy of some 1100 fragrances and explores the world in search of the most exclusive raw materials. In Makeup, newly appointed Guerlain Creative Director of Makeup, Violette, seemed destined to join the house synonymous with French beauty and constant innovation. With her creativity, Parisian chic and eye for high standards, she knows better than anyone else that makeup is nothing if not the art of bringing out the beauty in each and every one of us. The House is committed to preserving biodiversity, innovating sustainably, acting for the climate and creating a positive social impact. Above all, Guerlain seeks to protect one of Nature’s most precious wonders: bees, sentinels of the environment and symbol of the House. Guerlain invites you today to join its North America teams. Guerlain is part of the LVMH Group Job Description The Media Manager will lead and support full funnel paid media tactics to support various business objectives. Digital Media Manager will be tasked with analyzing, managing, and optimizing Guerlain’s media strategy in the US to support brand equity objectives along with performance media goals. This role will work closely with Agency partners as well as strategically along-side the Digital & Communication teams to concept out, develop and launch all digital media initiatives that contribute to the brand 360 marketing support. This role will coordinate all aspects of digital campaign development with the agency and support teams to ensure deadlines, tracking requirements and goals have been successfully accomplished. Role will work closely with NA and Global brand Marketing and Creative Services to achieve overall project objectives and deliver assets in a timely fashion. This role will work in partnership with the Central team on asset coordination and market requirements as well as program validation. This role will ensure optimal user experience across all platforms and placements and consistently monitor program from start to end. Reports to: VP, Omni Positions Supervised: n/a Peers: Other Managers Internal Partners: Sales, Sales Administration, Training, Finance, Creative Services, Human Resources External Partners: Media Agency DRIVE MEDIA CAMPAIGNS • Lead media campaign strategies and execution with media agencies: oversee asset selection and adaptation per ad formats, optimize plans, and build comprehensive performance analyses hand-in-hand with E-Business team, • Search-specific: lead and execute Search efforts (SEA, SEO through HQ) hand-in-hand with E-Commerce team, • Establish performance marketing best practices, build ROI reports for each campaign with industry and/or competition benchmarks, enforce “test and learn” culture within media plans to constantly improve media goals and spend efficiency., • Maintain audience groups’ relevancy and refine segmentation with constant attention to behavior and ROI for media efforts., • Provide landscape study on competitors strategy for major launches and overall 3-axe plans and build recommendations to optimize communication strategy., • Track key metrics to benchmark social/paid digital marketing efforts through retailers and provide insights on media optimizations., • Establish relationships with Digital key players (Google, FB/IG, TikTok) and key Media partners (LVMH Media, LVMH Digital community, media agencies) to collect insights, recommendation, access betas and ensure Communication and Marketing teams are up-to-date with media innovations ; monitor relevant innovation from third-party vendors to optimize media efforts within budget., • Partner with all internal teams to amplify digital communication plans., • Act as “social/digital expert” to educate internal teams on social tools and metrics during dotcom initiative meetings., • Partner with Central teams to develop U.S.-centric assets and digital native content for media and brand social channels and influence timing of posts to better incorporate U.S./North American needs., • Partner with all internal teams to create holistic plans (social, e-retail, trade, in-store, etc.)., • Provide monthly market and competition insight reports with quarterly deep dives on best practices., • Track social performance per brand against market trends and key competitors, providing insights on how to optimize rankings., • Lead Brand communication on social platforms for the U.S.; maintain local pages for each Brand social platforms if applicable, track any relevant data on US audiences from global-led channels., • Budget management: manage, track budget for media and influencer boosting activities., • Ensure alignment with integrated multi-media (i.e. print/outdoor/online) advertising plans, • Consistently monitor and optimize campaigns to ensure success of investment, • Identify, communicate and document objectives and success metrics with the agency (e.g., engagement, views, online conversations, tonal sentiment, etc)Qualifications DIGITAL STRATEGY: • Partner with Central teams to develop U.S.-centric assets and digital native content for media and brand social channels and influence timing of posts to better incorporate U.S./North American needs., • Partner with all internal teams to create holistic plans (social, e-retail, trade, in-store, etc.)., • Provide monthly market and competition insight reports with quarterly deep dives on best practices., • Track social performance per brand against market trends and key competitors, providing insights on how to optimize rankings., • Lead Brand communication on social platforms for the U.S.; maintain local pages for each Brand social platforms if applicable, track any relevant data on US audiences from global-led channels., • Budget management: manage, track budget for media and influencer boosting activities., • Ensure alignment with integrated multi-media (i.e. print/outdoor/online) advertising plans, • Consistently monitor and optimize campaigns to ensure success of investment, • Identify, communicate and document objectives and success metrics with the agency (e.g., engagement, views, online conversations, tonal sentiment, etc) Additional Information Hybrid Model: • In office: Monday, Tuesday, Thursday All your information will be kept confidential according to EEO guidelines. LVMH Inc. uses the published salary range as a guideline to provide our employees with market competitive pay while allowing for flexibility to recognize and reward various levels of expertise, performance, and tenure. While the published salary range is a good faith reflection of the targeted salary level for the position, LVMH Inc. reserves the right to pay outside of the published range of $100,000 - $110,000.

Job Description WHO ARE WE? We are Electric Shuffle! The award-winning global social entertainment concept that has reimagined shuffleboard. We’ve paired our patented gameplay with delicious food and craft cocktails, a beautiful venue design, and an incredible high-energy atmosphere to deliver an unforgettable experience. We’re thrilled to join the social entertainment scene in New York this Summer. Our team is looking for energetic and experienced Hosts and Hostesses to join us on our mission to turn the ordinary into extraordinary on Broadway. To learn more about us; check us out online to learn more about our concept. Website: Instagram: WHAT IS THE JOB? To be successful as a Host/Hostess on our Electric Shuffle Team, you will be responsible for the following on a daily basis: • Clear communications skills and ability to build a rapport with our guests, • Be fun, enthusiastic and have lots of energy, • Be able to work as part of a team, delivering consistent service with an attention to detail, even when under pressure, • Have excellent organizational skills, • Be willing to learn, • Bring new and creative ideas to how we do things OUR PROMISE TO YOU When you join Electric Shuffle, you’re joining our Family. If you join us, we’ll always make sure you know how much we value your contribution and hard work. You’ll be paid competitively, with rewards offered throughout the year and you’ll be respected and treated fairly by everyone you work with. As we grow, we want you to grow too; we’ll invest in your training and development to make sure you feel fulfilled, challenged, and always excited throughout your career with us. At Electric Shuffle, we believe in creating equal opportunities for everyone. We do not discriminate in any way, shape or form. We make all of our people decisions without regard to race, color, religion, sex, age, national origin, disability, sexual orientation, gender identity or expression, marital status, veteran status, genetics, or any other category protected under applicable law.

Job Description The role… At Soho House a Host is one of the first point of contacts for members guests and staff before being seated for their dining experience. As a Host, you are responsible for greeting guests, answering all incoming calls, and creating reservations for the Club or F&B Operation(s)/Restaurant(s). The Host, has acute organizational and people skills which often in infectious and promotes positive experience from the moment anyone arrives up until their departure. Responsibilities also entail excellent service to all guests, members and staff via friendliness, professional, and organizational efficiency. A successful Host, you may be responsible for training other reception team members on process and service standards set at Soho House. As an experienced Host you are required to be able to master our phone system, have a warm and friendly disposition, ensure all anticipated covers are accounted for during service and tables are ready for the reservation's arrival. Main Duties • Ensure every member and guest is welcomed by name (if local/applicable) and new guests are welcomed with open arms and in a hospitable manner, • Answer high-volume phone lines and confidently answer standard Q&A regarding menus, hours of operation and amenity availability/pricing and calls for restaurant, roof and cinema reservations, general inquiries, and deliveries, messages for members and from employees; among other inquiries in full and with complete detail, • Create reservations for club/restaurants and assist F&B Managers on the floor with service standards and service execution, • Punctuating all calls and interactions with friendliness, accuracy, and discretion, • Work with the reception team to ensure excellent service for members and open dialogue is had to manage expectations properly, • Build relationships with members and guests and communicate and red flags and positive feedback to management to assess, • Influence a fun and positive atmosphere by being approachable and professional, • Minimum of 3+ years' experience in a similar role., • Must have OpenTable and MICROS experience, • Must have experience answering high-volume phone lines and answering inquiries professionally, timely and to the best of your abilities., • Problem solving skills and bring conflict resolution to any anticipated or current matter, • Detail oriented, articulate and ability to multi-task in a high-volume and demanding work environment, • Strong communication skills and ability to understand and follow written and verbal instructions, • Must be able to seize, grasp, turn and hold objects with hands., • Must be able to work on your feet for at least 8-10 hours., • Fast paced movements occasionally required to go from one part of the club to others., • Must be able to understand and communicate clearly with guests, members, and coworkers., • Must be able to reach and handle the computer, keyboard, and desktop items. Soho House offers competitive compensation packages that feature global benefits and perks. Whether you're seeking entry-level employment or a new opportunity to expand your profession, we offer training to develop the technical and managerial skills necessary to enhance your career. • Health Care + 401K: Full time employees are eligible for full benefits; Medical, Dental & Vision as well as Retirement fund with a 2% match, • Paid Time Off: Full- Time Employees have sick day's + vacation days, • Career Development: Soho House can progress your career domestically or internationally as well as managerially or technically, • Soho Impact: Empowering the Soho House Community to make positive change, through mentoring, apprenticeship, local outreach and sustainability, • Learning & Development: An extensive range of internally and externally run courses are available for all employees., • Cookhouse & House Tonic: Celebrating our passion for food and drink. Check out our monthly calendars and get involved in trips, training's and events. Available to all., • Team Events: From fitness sessions to cinema screenings and art classes, each month we hold a series of fun events which you can sign up to., • Team Meal: Whilst on duty in our Houses & Restaurants you will be provided with a substantial meal free of charge.In accordance with New York law, the salary range for this role if filled within New York is listed below. The range for the position in other geographies may vary based on market differences. The actual compensation will be determined based on experience and other factors permitted by law.Pay Range$23—$23 USD

Job Description Reports to: Associate Director of Grantmaking & Grants Operations Location: US-Based Remote Union/Non-Union: Union-Represented Compensation: The full-time salary is $88,000. Please note that compensation is not flexible. Deadline to Apply: September 6th Must Haves: A proven track record in grants administration, fluency in English and Arabic/Spanish/French, and a passion for human rights and social justice are non-negotiable for success in this pivotal role. Must be US-based. About MADRE MADRE is an international human rights organization that strengthens communities locally by centering the expertise of women and girls within them. MADRE builds sustainable, networked partnerships, and champions equity through systemic policy solutions and funding. MADRE integrates grantmaking, capacity bridging, and legal advocacy to achieve its goals. Since its founding in 1983, MADRE has provided more than $65 million in grants to support women and girls in more than 40 countries. Learn more about MADRE’s work at: . Position Summary MADRE is seeking a Grants Officer to play a pivotal role in their Grantmaking & Partnerships (G&P) team, including without limitation managing MADRE's grantmaking processes, overseeing the development and implementation of grant strategies, ensuring compliance, and facilitating knowledge dissemination on grants management best practices. Position Description MADRE seeks a highly motivated, dynamic, and organized Grants Officer to support MADRE’s G&P team, including assisting with the development and implementation of MADRE’s grantmaking strategy, the development and maintenance of systems to streamline MADRE’s grantmaking portfolios, and the organization of the flow of information with grantees and partners. Additionally, as part of their work with the G&P team, the Grants Officer will monitor and ensure compliance, and will support the identification and facilitation of MADRE and our partners’ grantmaking and grants management needs. The Grants Officer is also expected to generate and diffuse knowledge both internally and externally regarding protocols on grantmaking and grants management best practices. The Grants Officer may be responsible for the supervision interns and liaising with consultants. Core Responsibilities Grantmaking Strategy and Management: • Review grantee proposals for work, additional funding requests, including emergency support, or budget/grant reallocation, and make recommendations to the G&P team and leadership., • Continuously monitor and analyze regional and thematic developments and trends related to MADRE’s priority communities, while maintaining an expert understanding of their strengths, needs, opportunities, and challenges., • Collaborate with the G&P team to create and assess a comprehensive grantmaking strategy, including equitable grantmaking, multi-year grants, and exit strategies., • Plan grantmaking portfolios and integrate findings into MADRE’s systems based on partners’ needs assessments, as assigned and in collaboration with the G&P team., • Manage grant cycles and approval processes for MADRE grants to ensure compliance across MADRE’s grantmaking tracking, systems, and streamlining., • Coordinate communication with grantees to obtain necessary grant documents and financial information while also providing technical assistance and troubleshooting grantmaking challenges referred by Grants Associates., • Contribute to the collaborative work of MADRE and peer organizations, funding networks, and grantmaking communities. Grantmaking Systems Development and Refinement: • Oversee the development and refinement of annual and quarterly processes and checklists for MADRE’s grantmaking, including docket management, budget reconciliation, partner reporting and ensuring integration of updates to the grants manual through quarterly and annual processes., • Develop and implement grant and narrative tracking systems for large-scale emergency grantmaking., • Lead the automation of annual grantmaking data collection processes, document procedures, and provide training to the grantmaking team., • Collaborate with Salesforce Administrator to enhance MADRE’s Salesforce grants database, ensuring accuracy, consistency, and usability; and provide technical training and support to program staff for effective grant and program tracking., • Develop and enhance systems to track the grantmaking budget and disbursements, ensuring smooth payments and that all transactions are coded correctly and can be properly reconciled., • Collaborate with the Financial Department to conduct quarterly budget reconciliations and support the grantmaking team in budget creation and portfolio monitoring.Learning and Evaluation:, • Work closely with the G&P team and with colleagues to develop evaluation and assessment tools., • As assigned, summarize grantee reports from the grantmaking perspective and maintain detailed records of their information, including context risks, stories, testimonies, and case studies, within internal databases to facilitate comprehensive understanding and analysis of their work., • As assigned, analyze data from the grantmaking perspective to effectively showcase the outcomes and impact of MADRE’s grantmaking strategy, and collaborate with the G&P team to review and enhance narrative reporting templates for partners and grantees as necessary., • Cross-collaborate and communicate with all MADRE teams to support learning and information sharing., • Supervise interns and liaise with consultants, as required., • Communicate in both English and Arabic/Spanish/French to perform the above-listed responsibilities., • Commitment to MADRE’s mission, vision, and values., • Passionate about human rights, social justice issues, and the role of philanthropy in supporting local groups for social change., • Bachelor’s degree or equivalent work experience., • Minimum of 3-5 years of experience in grants administration and compliance and working with grantmaking databases., • Fluency in English and either Arabic, Spanish, or French., • Excellent oral and written communication skills, including the ability to manage communications professionally and with a high level of attention to detail and accuracy and the ability to draft clear, structured, grammatically correct, and persuasive writings., • Ability to work independently and take proactive action., • Strong organizational skills and the ability to thrive in a fast-paced, dynamic work environment, including managing competing priorities, reprioritizing tasks as needed, and balancing multiple assignments, grants, partners, and deadlines with professionalism and flexibility., • Knowledge of current developments/trends in area of expertise., • Ability to determine informational needs, collect and analyze information, devise and develop statistical analyses and reports and develop clear and strategic ways to present the same, • Database management skills., • Experience providing support to grantee partners in difficult circumstances or environments., • Experience completing compliance checks., • Detailed knowledge of and demonstrated proficiency in using computers and databases, including software programs such as Microsoft Office (including Microsoft Outlook, Word, Excel, and PowerPoint) and Google Drive (including Google Sheets, Docs, and Slides)., • Strong proficiency with data collection, review, analysis, and reporting. Compensation: The full-time salary is $88,000. Please note that compensation is not flexible, as our goal is to remain equitable with our starting salaries. This is a union-represented position. Working Conditions This role requires authorization to work in the United States. This role is eligible for remote work, subject to MADRE’s prior approval of your remote location. This position will require occasional in-person meetings, which are anticipated to include meetings at MADRE’s headquarters and an annual retreat(s). (a) Travel – This position may require some travel, as determined by MADRE at its discretion. b) Physical/Sensory Demands—MADRE maintains a fast-paced working environment. This position requires extensive computer usage, online engagement, and communications both within MADRE and externally. Additionally, it requires that the employee be willing to build inclusive relationships and collaborate with employees at all levels within the organization and with partners and others outside the organization. EEOC Statement MADRE is an Equal Employment Opportunity employer, committed to fostering, cultivating, and preserving a culture of diversity, equity, and inclusion. Black, Indigenous, People of Color, recent immigrants, persons with disabilities, LGBTIQ+ people, and other historically marginalized people from under-represented backgrounds are highly encouraged to apply. We take pride in our pluralistic community and continue to seek excellence by integrating an intersectional justice lens into all our recruitment efforts. Studies have shown that people from historically marginalized groups are less likely to apply for specific positions unless they believe they meet every single one of the qualifications listed in a job description. MADRE values lived experience and is highly committed to building a diverse and inclusive organization that centers on intersectional justice. We actively seek to reach candidates from directly impacted communities.

Job Description Classification: non-exempt Reports to: Program Director Location: Bronx, NY Status: Full-time (Monday - Friday) 9am-5pm Salary: $24.72 - $30.21 Objective: The ideal candidate will provide ongoing, highly responsible assistance to the Program Director and social service team in a variety of different ways to support programs, development, and communications. The Program Associate is a flexible position that adapts to the presenting needs of a program. Position Type: This is a full-time position; Monday-Friday from 9am-5pm. Lantern staff may be asked to alter their work schedule depending on the operational needs of the site. Essential Functions: • Assist in the planning and implementation of programs, as needed., • Manage logistics and tracking of various staff training., • Participate in regular staff meetings and other meetings as required., • Assist with ordering of equipment and supplies, as well as inventory and assessment of supplies on site., • Assist with completing and submitting purchase orders for various items needed for the program., • Assist with tracking and submitting invoices., • Provide support for the preparation and coordination of onsite events, planned trips and multiple types of meetings., • Assist with reviewing and tracking of incident reports., • Assist with creating and distributing tracking tools as well as other signage for the program., • Assist with creating and/or monitoring systems to assure funder compliance., • Maintain a strong collaborative relationship with onsite staff as well as outside providers., • Maintain working knowledge of all technological systems utilized by the program., • Assist with entering and tracking building repairs., • Assist in coordinating with building management around various projects to ensure quality and timeliness., • Assist with maintaining the building calendar as well as scheduling different onsite meetings/gatherings., • Assist with memoranda, letters, procedures, reports, and other documents as assigned., • Records minutes of on-site meetings as needed. Required Education and Experience: • A high school diploma, HSE or GED required, • 2 years office management/admin experience or Bachelor's Degree, • Possession of a valid Food Handler’s License, or the ability to obtain one within six (6) months of hire, is required., • Strong writing, communication, and organizational skills, • Ability to prioritize, make appropriate decisions and judgment calls, and perform proper notifications., • Must have incredible initiative, the ability to work well under pressure, and the ability to work both independently and as part of a team to complete complex projects in a fast-paced environment., • High level of computer proficiency with proficiency in Excel and the ability to learn about new technologies and databases. Work Environment: This job operates in a supportive housing environment and works with a population who experiences mental illness, addiction, disability, HIV, and other chronic illnesses. Physical Demands: While performing the duties of this job, the employee is regularly required to stand, walk, sit, stoop, climb stairs and/ or kneel. They must also use hands to type, handle, or feel. The employee is frequently required to talk or hear and must occasionally lift and/or move up to 10 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.