Line Cook - Cooked Klean - New York

\n \n \n Job Description\n \n \n Are you someone who takes pride in making a meaningful difference in the lives of others? Join a team where your passion can shine through in work that truly matters.? \n ?At Aramark SeniorLIFE+, we serve thousands of seniors living in assisted living, independent living, skilled nursing, and memory care communities. Everything we do helps make each day special for the residents we serve. From providing delicious dining experiences to keeping spaces clean, safe, and welcoming, we create moments that bring joy, promote wellness, and support vibrant, fulfilling lives. With seniors at the heart of what we do, we are dedicated to nurturing lives and creating meaningful connections.?Bring your purpose and passion to Aramark SeniorLIFE+ and be part of a team that makes every moment count.? \n \n Aramark is seeking an experienced Executive Chef to lead culinary operations for ArchCare's skilled nursing and long-term care communities in Staten Island, NY. \n \n This position is responsible for culinary excellence, food quality, menu execution, food production management, regulatory compliance, and team development within a highly regulated healthcare environment. The Executive Chef will play a key role in delivering exceptional dining experiences while ensuring meals meet the nutritional, therapeutic, and clinical needs of residents. \n The successful candidate will have experience supporting skilled nursing, long-term care, rehabilitation, memory care, and dementia populations, with a strong understanding of therapeutic and texture-modified diets. This leader will be highly visible within the operation and serve as the culinary expert for the community. \n \n \n \n \n Compensation Data\n \n \n COMPENSATION: The Salaried rate for this position is $90,000 to $100,000. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark's good faith and reasonable estimate of the compensation for this position as of the time of posting. \n \n BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation \n \n There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with all applicable laws, including, but not limited to all applicable Fair Chance Ordinances and Acts. For jobs in San Francisco, this includes the San Francisco Fair Chance Ordinance. \n \n \n \n \n Job Responsibilities\n \n \n Key Responsibilities \n Culinary Leadership \n \n • Direct all kitchen and food production operations to ensure exceptional food quality, consistency, and presentation.\n, • Lead execution of menus in accordance with company standards, client expectations, and resident preferences.\n, • Ensure meals are prepared according to established recipes, production standards, and therapeutic diet requirements.\n, • Monitor food quality, taste, texture, temperature, and presentation throughout all meal periods.\n, • Maintain a resident-centered approach to culinary execution while supporting operational and financial goals.\n, • Support resident engagement initiatives, special events, holiday meals, and culinary programming.\n \n Healthcare & Therapeutic Dining \n \n • Oversee production and quality standards for therapeutic diets and modified texture diets, including mechanical soft and pureed diets.\n, • Partner closely with dietitians, clinical teams, and community leadership to support resident nutritional needs.\n, • Ensure physician-ordered diets and nutritional requirements are executed accurately and consistently.\n, • Support the dining needs of skilled nursing, long-term care, memory care, dementia, Alzheimer's, and rehabilitation residents.\n, • Maintain a strong understanding of healthcare dining regulations and best practices.\n \n Food Production & Operational Management \n \n • Manage food production planning, forecasting, purchasing, inventory, and cost controls.\n, • Develop systems and processes that drive operational efficiency while maintaining food quality.\n, • Monitor food costs, waste, and inventory performance.\n, • Ensure proper staffing levels and productivity within culinary operations.\n, • Maintain kitchen organization, equipment readiness, and operational standards.\n \n Compliance & Food Safety \n \n • Ensure compliance with all CMS, Department of Health, OSHA, food safety, sanitation, and company standards.\n, • Maintain survey readiness and support successful regulatory inspections.\n, • Enforce HACCP programs, food safety procedures, and sanitation practices.\n, • Ensure proper documentation and compliance reporting are maintained.\n, • Promote a culture of safety, accountability, and continuous improvement.\n \n Leadership & Team Development \n \n • Recruit, train, coach, and develop culinary employees.\n, • Provide ongoing performance coaching and professional development.\n, • Establish clear expectations for food quality, sanitation, professionalism, and customer service.\n, • Build an engaged, accountable, and high-performing culinary team.\n, • Effectively lead within a union workforce environment.\n \n Resident & Client Partnership \n \n • Partner with community leadership to continually improve resident dining experiences.\n, • Respond promptly and professionally to resident and client feedback.\n, • Participate in resident rounds, client meetings, and operational reviews as needed.\n, • Identify opportunities to enhance resident satisfaction and dining program quality.\n, • Serve as the culinary ambassador for the operation.\n \n \n \n \n \n Qualifications\n \n \n Required \n \n • 3+ years of culinary leadership experience within healthcare, senior living, skilled nursing, long-term care, rehabilitation, or another highly regulated food service environment.\n, • Demonstrated experience managing food production and culinary operations.\n, • Strong knowledge of food safety, sanitation, and HACCP principles.\n, • Experience leading and developing culinary teams.\n, • Strong organizational, communication, and problem-solving skills.\n, • Ability to work in a fast-paced environment while maintaining quality, safety, and service standards.\n \n Preferred \n \n • Culinary degree or formal culinary training.\n, • Executive Chef, Sous Chef, or culinary leadership experience within skilled nursing, long-term care, healthcare dining, or senior living.\n, • Experience supporting therapeutic diets and texture-modified diets, including mechanical soft and pureed diets.\n, • Experience supporting memory care, Alzheimer's, dementia, or rehabilitation populations.\n, • Experience managing large-scale food production operations.\n, • Experience working within a union environment.\n, • ServSafe Manager Certification or equivalent food safety certification.\n \n \n \n \n Physical Demands \n This role may require extended standing and walking, bending, lifting, pushing, pulling, and working in a kitchen environment. Personal Protective Equipment (PPE) may be required in accordance with company and regulatory requirements. \n \n \n \n \n About Aramark\n \n \n Our Mission \n Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. \n At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. \n About Aramark \n The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at http://www.aramarkcareers.com or connect with us on Facebook, Instagram and Twitter. \n \n \n

\n \n \n Job Description\n \n \n We know that a Chef's job isn't only about the food. It takes skills, dedication, patience, and the right opportunities. We're looking for Chef Manager who can help us deliver the best customer service and food experiences. Reporting to the General Manager, you'll take a hands-on approach in focusing on team development, culinary expertise, safety protocol, and client relations. Our Chef Manager will also play a key role in helping us meet budget requirements and execute company-delivered programs. \n \n Just like you, we're passionate about everything we do, and we'll make sure you have the right growth opportunities to reach the peak of your career. \n \n \n \n \n Compensation Data\n \n \n COMPENSATION: The Salaried rate for this position is $65,000 to $68,000. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark's good faith and reasonable estimate of the compensation for this position as of the time of posting. \n \n BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation \n \n There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with all applicable laws, including, but not limited to all applicable Fair Chance Ordinances and Acts. For jobs in San Francisco, this includes the San Francisco Fair Chance Ordinance. \n \n \n \n \n Job Responsibilities\n \n \n \n • \n Train and manage kitchen personnel and supervise/coordinate all related culinary activities \n • \n Estimate food consumption and requisition or purchase food \n • \n Select and develop recipes as well as standardize production recipes to ensure consistent quality \n • \n Establish presentation technique and quality standards, and plan and price menus \n • \n Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen \n • \n Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques \n \n \n At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.- \n \n \n \n \n Qualifications\n \n \n \n • \n Requires 2-3 years of experience in a related position \n • \n Requires 2-3 years of post-high school education or equivalent experience \n • \n Culinary degree preferred \n • \n Requires advanced knowledge of the principles and practices within the food profession \n • \n Requires experiential knowledge of management of people and/or problems \n • \n Requires oral, reading and written communication skills \n \n \n \n \n \n About Aramark\n \n \n Our Mission \n Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. \n At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. \n About Aramark \n The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at http://www.aramarkcareers.com or connect with us on Facebook, Instagram and Twitter. \n \n \n

\n \n \n Job Description\n \n \n The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. \n \n \n \n \n Compensation Data\n \n \n COMPENSATION: The Salaried rate for this position is $85,000 to $90,000. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark's good faith and reasonable estimate of the compensation for this position as of the time of posting. \n \n BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation \n \n There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with all applicable laws, including, but not limited to all applicable Fair Chance Ordinances and Acts. For jobs in San Francisco, this includes the San Francisco Fair Chance Ordinance. \n \n \n \n \n Job Responsibilities\n \n \n \n • Ensures culinary production appropriately connects to the Executional Framework \n, • Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards \n, • Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food \n, • Train and manage culinary and kitchen employees to use best practice food production techniques \n, • Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved \n, • Reward and recognize employees \n, • Plan and execute team meetings and daily huddles \n, • Complete and maintain all staff records including training records, shift opening/closing checklists and performance data \n, • Develop and maintain effective client and guest rapport for mutually beneficial business relationships \n, • Interact directly with guests daily \n, • Aggregate and communicate regional culinary and ingredient trends \n, • Responsible for delivering food and labor targets \n, • Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends \n, • Ensure efficient execution and delivery of all culinary products in line with the daily menu \n, • Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items \n, • Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards \n, • Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used \n, • Full knowledge and implementation of the Food Framework \n, • Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase \n, • Ensure proper equipment operation and maintenance \n, • Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations \n, • Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour \n \n At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.- \n \n \n \n \n Qualifications\n \n \n \n • \n Requires at least 4 years of culinary experience \n • \n At least 2 years in a management role preferred \n • \n Requires a culinary degree or equivalent experience \n • \n Ability to multi-task \n • \n Ability to simplify the agenda for the team \n • \n Requires advanced knowledge of the principles and practices within the food profession. \n • \n This includes experiential knowledge required for management of people and/or problems. \n • \n Requires oral, reading, and written communication skills \n \n \n \n \n \n About Aramark\n \n \n Our Mission \n Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. \n At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. \n About Aramark \n The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at http://www.aramarkcareers.com or connect with us on Facebook, Instagram and Twitter. \n \n \n

Job Description Sous Chef Location: New York, NY We are seeking a skilled and motivated Sous Chef to support daily kitchen operations at a dynamic, high-volume restaurant in New York City. The ideal candidate is a hands-on culinary leader with strong technical skills, a passion for quality ingredients, and the ability to lead a team while maintaining consistency, efficiency, and high culinary standards. The Sous Chef will work closely with the Executive Chef to oversee kitchen execution, develop team members, control food costs, and ensure an exceptional dining experience. Responsibilities: • Assist the Executive Chef with daily kitchen operations, food preparation, and service execution., • Supervise, train, and motivate kitchen staff to maintain high standards of quality, consistency, and teamwork., • Oversee food preparation, cooking techniques, portioning, plating, and presentation., • Manage kitchen stations during service to ensure timely and accurate execution of menu items., • Maintain consistency in recipes, ingredient quality, and food presentation., • Assist with menu development, seasonal specials, and new dish implementation., • Monitor inventory, ordering, product rotation, and storage to minimize waste and maintain appropriate stock levels., • Help control food costs through portion management, purchasing, and waste reduction., • Maintain strict food safety, sanitation, and cleanliness standards in compliance with NYC regulations., • Assist with scheduling, station assignments, training, and performance management., • Collaborate with front-of-house leadership to ensure smooth service and effective communication., • Maintain kitchen organization, equipment standards, and established operating procedures., • Step into a leadership role when the Executive Chef is unavailable. Qualifications:, • 3+ years of professional kitchen experience, including experience as a Sous Chef, Junior Sous Chef, or Kitchen Manager., • Experience in high-volume, full-service restaurant operations preferred., • Strong culinary fundamentals, knife skills, and knowledge of cooking techniques., • Proven ability to lead, train, and develop a kitchen team., • Understanding of food costing, inventory management, purchasing, and waste control., • Knowledge of food safety, sanitation, and proper food handling procedures., • Ability to remain organized and composed in a fast-paced kitchen environment., • Strong communication, time management, and problem-solving skills., • Flexible availability, including evenings, weekends, and holidays as required. Qualified culinary professionals who are passionate about food, leadership, and delivering an outstanding dining experience are encouraged to apply.

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