1000+ Best Full-time Jobs in Hackensack, NJ (August 2025) - page 5

burger truck

Smash burgers

To be honest idk bec this is the fist my job

Immediate start!

No experience

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Early Bird Laundromat

Join our growing team! We’re looking for responsible, friendly, and detail-oriented individuals to help us deliver excellent service to our customers. -Wash, dry, and fold customer laundry • Keep the store clean and organized -Assist customers with self-service machines -Follow company procedures and safety standards

West Bronx, The Bronx

Cocinar

Immediate start!

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Acupuncture Health & Wellness

Part-Time Massage Therapist / Acupuncturist Assistant

2 months ago

Full-time

Paramus

Acupuncture Health & Wellness in Paramus, NJ is seeking a warm, professional part-time assistant to join our holistic health team. This position is ideal for a massage therapist, acupuncture student, or someone with an interest in integrative care. Responsibilities include: Assisting in preparing treatment rooms Light massage or bodywork Supporting patient intake and flow General office help (answering phones, tidying, scheduling) Creating a calm, welcoming experience for patients Details: Location: Paramus, NJ Schedule: Part-time (approx. 15–25 hours/week), flexible hours Pay: $20–$30/hr depending on experience Perks: Discounted treatments, calm work environment, hands-on experience in holistic care Qualifications: NJ Massage License (required) Interest in acupuncture or holistic health Reliable, kind, and organized Excellent communication skills

TITLE: Line Cook REPORTS TO: Sous Chef, Executive Chef TYPE: Non- Exempt SALARY RANGE: $23-27 ABOUT THE COMPANY Maxime’s is the newest opening from the club owner and entrepreneur Robin Birley; owner of prestigious private member’s clubs 5 Hertford Street and Oswald’s in London. Maxime’s is located on Madison Avenue, New York on the site of the former Westbury Hotel and will continue the long-established Birley tradition of providing exceptional experiences for our members and guests. Maxime’s mission is to deliver excellence in service standards and hospitality. Exhibiting passion for what we do within the values of who we are. Inward looking rather than outward projecting. A club of comfort and discretion where members’ needs are met with personality and humility. An environment of stimulating décor, celebrating outstanding food and extraordinary wine. Our members will feel that they are in a private house, being looked after with the utmost care and professionalism by friendly and attentive staff. ESSENTIAL DUTIES & RESPONSIBILITIES • Maintains complete knowledge of Maxime’s policies and procedures and ensures that all practices and policies are being upheld, • Manages production schedule and pars and establishes priority items for the day, • Prepares all menu items following recipes and yield guides efficiently and in accordance with department standards, • Restocks items that were depleted during shift, • Maintains complete knowledge of products and specifications, including ingredients, descriptions, sourcing, brands, allergens, etc., • Communicates with front-of-house team to manage pacing of courses, member feedback, etc., • Updates knowledge and skills by participating in staff training opportunities, • Supports and assists fellow team members whenever possible., • Maintains and strictly abides by state sanitation and health regulations as well as restaurant requirements and procedures, • Supports and assists fellow team members whenever possible, • Maintains complete knowledge of correct maintenance and use of equipment; uses equipment and tools only as intended, properly and safely, • Inspects the cleanliness and organization of line and workstations; rectifies any deficiencies, • Inspects the cleanliness and working condition of all tools, equipment, and supplies, ensuring all elements and storage procedures comply with DOH and restaurant standards, • Informs manager on duty immediately of any DOH or OSHA/workplace safety violations, • Attends mandatory meetings, • Adheres to posted schedules

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NYC Water Cruises Pier 36

Restaurant General Manager

Position Overview: We are seeking a dynamic and experienced General Manager to lead the daily operations of our restaurant. The ideal candidate is passionate about hospitality, driven by excellence, and skilled at managing teams, optimizing performance, and ensuring an outstanding guest experience. Key Responsibilities: 🔹 Operations Management Oversee all front-of-house and back-of-house operations. Ensure smooth service during all shifts and maintain high standards of cleanliness, safety, and presentation. Manage inventory, food and beverage ordering, and vendor relationships. 🔹 Team Leadership Hire, train, supervise, and motivate restaurant staff. Foster a positive team environment and maintain high employee morale. Conduct regular performance evaluations and provide coaching. 🔹 Guest Experience Maintain a strong presence on the floor to interact with guests and resolve any issues promptly. Implement service standards to ensure an exceptional dining experience. Respond to guest reviews and feedback professionally and constructively. 🔹 Financial Management Monitor daily sales, labor costs, and overall profitability. Create and manage budgets, sales forecasts, and weekly/monthly reporting. Identify opportunities to reduce costs without compromising quality or service. 🔹 Compliance & Standards Ensure compliance with health, safety, and labor regulations. Maintain proper licensing and permits (e.g., food handling, liquor). Qualifications: 3–5+ years of management experience in a high-volume restaurant or hospitality environment. Strong leadership and organizational skills. Excellent communication and problem-solving abilities. Proficient in POS systems, inventory software, and Microsoft Office/Google Suite. Food Safety Manager Certification preferred. Compensation & Benefits: Competitive salary + performance-based bonuses Paid time off Health benefits (if applicable) Staff meals & dining discounts Opportunities for advancement

ABOUT THE COMPANY Birley Bakery is the newest opening from the club owner and entrepreneur Robin Birley; owner of prestigious private members’ clubs 5 Hertford Street and Oswald’s in London. Opening summer 2025, Birley Bakery will be located on the Upper East Side’s Madison Avenue, and aims to create a warm and welcoming environment, inspired by the classic concept of Boulangerie-Patisserie. We will fulfil the need of every household craving exceptional quality, by delivering simple yet elegantly crafted bread, pastries and desserts. POSITION SUMMARY Assisting the Pastry Head Chef and all Pastry Sous Chef’s in the production of food to the required standard specially bread and viennoiserie. ESSENTIAL DUTIES & RESPONSIBILITIES To work under the direction of the Pastry Head Chef and all Pastry Sous Chef’s. To ensure that the uniform provided is kept clean, presentable and in good condition, ensuring that personal appearance and hygiene standards are an example for the team. To compile the daily mise en place. To ensure that all food is cooked and presented to excellent quality as devised by the head pastry Chef. To promote effective team work. To cook all food items as requested, serving as expected. To prepare attractive food displays if required. To receive, prepare and cook any orders. To clean and maintain all pastry kitchen areas, including equipment and tools to Safe and Sound standards. To report any potential health or hygiene hazards. To ensure the proper handling of all food items in accordance with health & hygiene procedures. To place food orders as required for the daily production. To ensure efficient stock rotation for any foods produced. To attend or conduct trainings. To fill out documentation as required per Safe and Sound standards. To be flexible with regard to external duties such as special events, promotions and demonstrations. To carry out any other reasonable request as directed by your manager. MINIMUM QUALIFICATIONS (EDUCATION, EXPERIENCE, SKILLS) 2+ years of hospitality or café experience. Strong organizational and multitasking skills with attention to detail. Calm and solutions-oriented under pressure, especially during high-volume service. Excellent interpersonal, communication, and problem-solving skills. Professional appearance and demeanor that aligns with a premium brand environment. Food Handler Certification (or willingness to obtain one promptly. Passionate, Curious, Sincere, Entrepreneurial, Driven, Empathetic and Highly Motivated. PHYSICAL DEMANDS AND WORK ENVIRONMENT Ability to be flexible with job demands and open-minded when being asked to complete tasks. Ability to operate and use all equipment necessary to run the bakery. Ability to operate with grace under pressure. Ability to move or handle equipment throughout the restaurant generally weighing up to 50 pounds. Ability to work varied hours/days as business dictates. Ability to stand for up to 8-10 hours a day. EEO STATEMENT Birley Bakery is proud to be an Equal Opportunity Employer. We do not discriminate on the basis race, color, creed, religion, gender (including gender identity and expression), sexual orientation, marital status, pregnancy, childbirth or related condition, sexual and reproductive health decisions, ancestry, national origin, citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, status as a victim of domestic violence, sexual violence, or stalking, or any other legally protected status.

Immediate start!

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Enhance Knowledge LLC

The person will be assistant to Senior Executive, working closely to set up the company to start hiring the full cadre of staff for Standing Operations of the company. When authorized the Assistant will also represent the Executive in meetings, relaying the positions on matters as communicated to the Assistant. The Executive Assistant will essentially be learning the mission of the company, and helping its implementation through the six different divisions, as well as the Corporate HQ structure, and document all in an Employee Handbook for the staff coming in. The concepts are written in scattered several notes that will be compiled into single documents. In effect during the first one year most of the work is synchronization as the notes are located by the founder but actual little work is done. This context of not doing much work may seem tediously boring to some but the staff will gain the knowledge with the progression of the completion of the compilation of the mission.

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