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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. 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. Train and manage kitchen personnel and supervise/coordinate all related culinary activities Estimate food consumption and requisition or purchase food Select and develop recipes as well as standardize production recipes to ensure consistent quality Establish presentation technique and quality standards, and plan and price menus Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques 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.- Requires 2-3 years of experience in a related position Requires 2-3 years of post-high school education or equivalent experience Culinary degree preferred Requires advanced knowledge of the principles and practices within the food profession Requires experiential knowledge of management of people and/or problems Requires oral, reading and written communication skills Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. 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. About Aramark 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 or connect with us on , and .

Job Description Location: Barnard College-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: Based on business needs. Sat/Sun 12pm-1030pm, and Mon-Wed 2pm-11pm. More details upon interview., • Requirement: At least 1-2 years of Sous Chef experience required. Prior union management experience preferred; DOH NYC handling license is required., • Perks: Uniforms provided. Safety shoes. Free shift meals!!, • Pay Range: $32.00 per hour to $35.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1578896. 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: http://olivia.paradox.ai/moSkg 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., • Performs other duties as assigned. The Benefits 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, • 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 Maryland, Washington State, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyChartwellsHED.pdf 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. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ 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.

The Lead Cook is responsible for cooking and preparing food using standard recipes and production guidelines while following food safety, food handling, and sanitation procedures. The individual in this role should safely handle knives and equipment including grills, fryers, ovens, broilers, etc. The Lead Cook may supervise employees and delegate responsibilities. The responsibilities of the position may vary by location based on client requirements and business needs. Why You Want to Work at Aramark! • Purpose-driven work that makes a positive impact every day., • NO NIGHTS NO WEEKENDS, • Opportunities to learn, grow, and advance your career., • Inclusive, people-first culture that values teamwork., • Commitment to community involvement and sustainability., • Competitive pay, benefits, and employee recognition., • Schedules and assigns daily work activities to staff and supervises the completion of tasks., • Trains and guides staff on job duties, standard food safety and sanitation procedures, cooking methods, etc., • Cooks and prepares food following production guidelines and standardized recipes, • Sets up workstation with all needed ingredients and equipment, • Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items, • Safely uses all food utensils including knives, • Operates equipment such as ovens, stoves, slicers, mixers, etc., • Bakes, roasts, broils, steams, and uses a variety of cooking methods on meats, vegetables, and other foods, • Arranges, garnishes, and portions food following established guidelines, • Properly stores food by following food safety policies and procedures, • Cleans and sanitizes work areas, equipment, and utensils, • Maintains excellent customer service with a positive attitude towards guests, customers, clients, co-workers, etc., • Follows Aramark safety policies and procedures including food safety and sanitation, • Ensures security of company assets, • Produces and maintains work schedules and may prepare production records. 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. • Previous supervisor experience in a related role preferred, • Experience as a cook or related role required, • Ability to work independently with limited supervision required, • Proven knowledge of the basic principles of food preparation, various cooking methods, and food safety regulations such as proper food handling, sanitation, and storage, • Food safety certification required, • Demonstrates basic math and counting skills, • Demonstrates effective interpersonal and communication skills, both written and verbal This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE). Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. 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. About Aramark 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 or connect with us on , and .

Do you love to cook? Are you passionate about food? As a Cook on our team, you'll help bring recipes to life while being able to flex your creativity! Surrounded by fresh ingredients and the best equipment, you'll be immersed in a world that goes beyond food preparation ? experimenting with different cuisines, flavors, and cooking styles. At Aramark, we care about your health, so we have production guidelines and safety procedures in place to help you do what you love. Get ready to reach new heights, ignite your passion, and pursue what matters by cooking with us! COMPENSATION: The Hourly rate for this position is $23.00 to $23.00. 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. 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 _ 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. • Essential functions and responsibilities of the position may vary by Aramark location based on client requirements and business needs., • Cooks and prepare a variety of food according to production guidelines and standardized recipes, • Sets up workstation with all needed ingredients and equipment, • Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items, • Safely uses a variety of utensils including knives, • Operates equipment such as ovens, stoves, slicers, mixers, etc., • Bakes, roasts, broils, steams, and uses a variety of cooking methods on meat, vegetables, and other foods, • Arranges, garnishes, and portions food according to established guidelines, • Properly stores food by adhering to food safety policies and procedures, • Cleans and sanitizes work areas, equipment, and utensils, • Maintains excellent customer service and positive demeanor towards guests, customers, clients, co-workers, etc., • Adheres to Aramark safety policies and procedures including accurate food safety and sanitation, • Ensures security of company assets 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. • Experience as a cook or in a related role required, • Validated knowledge of the basic principles of food preparation, various cooking methods, and food safety regulations such as accurate food handling, sanitation, and storage, • Must be able to acquire food safety certification, • Demonstrate basic math and counting skills, • Demonstrates interpersonal communication skills, both written and verbal This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE). Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. 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. About Aramark 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 or connect with us on , and .

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Job Description We are prepping to open a brand new location in Montvale, and currently building our leadership team. Ideally, we'd like to hire someone that can do their leadership training at one of our currently open Crumbl locations prior to the Grand Opening at Montvale. Who are we looking for? If you are someone who enjoys leading the best team(s) in the industry, baking, working with your hands, managing and has a passion to serve and make memorable experiences, likes to learn and grow while being in a fast-paced environment, then Crumbl Cookies is the place for you. Oh... and did we tell you these cookies are the best in the world!!! • Crumbl Cookies is a new company that is disrupting the way people experience and enjoy cookies. We are proudly going to build a reputation consisting of incredible tasting and consistently delicious cookies that are the best in the world, through our fun "Crumbl" culture, creating raving fan experiences every day, and providing a clean, safe, and welcoming environment. This reputation is only possible with an individual who is passionate and dedicated to offering world class cookies and raving fan experiences, believing in the impossible, serving their team and guests, and having a strong desire to grow and learn. Essential Role Functions Leadership | Communication | Management | Interpersonal Skills| Teamwork | Efficiency | Teaching Coaching | Sales | Job Technology | Time Management | Planning & Prioritization | Raving Guest Service • LEADERSHIP: Leads the team through character, building guest as well as team relationships, and action as well as vision. Holds oneself accountable, acts with integrity at all times., • COMMUNICATION: Exceptional communication skills, with all team members as well as management staff, vendors, corporate office, as well as all others that we come into contact with., • MANAGEMENT: Ability to manage the team and systems in order to achieve the vision, mission, and values pertaining to CRUMBL., • INTERPERSONAL SKILLS: Ability to relate, listen, as well as to solve the needs of both our team members as well as our guests., • TEAMWORK: Understands the importance of delivering on individual role responsibilities but also shows a desire and effort to support, management as well as team members., • EFFICIENCY: Has a mindset and work-ethic that is focused on providing exceptional guest service and Crumbl products in a quick manner. Commits to performing all duties extremely well at a pace that creates a memorable experience for our team members as well as our guests., • TEACHING/COACHING: Ability to patiently support team members to be the best there is in their roles., • SALES: Desires to grow the business, with new guests as well as business, thru catering as well as in store interactions., • TECHNOLOGY: Understand and uses Crumbl business technology applications efficiently. Stays current on all training and displays a high level of performance in the technology tools used., • TIME MANAGEMENT: Ability to prioritize time as well as where to dedicate their time throughout their shift., • PLANNING/PRIORITIZATION: Ability to prepare ahead of time to meet the demands of the position, as well as to choose the most important tasks as well as duties on a daily basis., • RAVING FAN SERVICE: Instinctively serves our guests with a smile and genuine intentions to provide them with an amazing experience. Always acts in a way that represents the "Crumbl Culture". Role Qualifications Work-Ethic | Experience | Cultural Fit | Education | Commitment to People & Excellence • WORK-ETHIC: Committed to giving excellent effort in all responsibilities and tasks, • EXPERIENCE: Leadership or management experience, food or restaurant experience, customer service experience, • CULTURAL FIT: Has a strong internal "why" that aligns with us and Crumbl Headquarters, has similar values and character, and has a passion for food and baking., • EDUCATION: High school or higher, • COMMITMENT TO THE GUEST & EXCELLENCE: Has a genuine desire to serve others while having an unquenchable thirst for excellence. We believe In The Golden Rule & Potential • We treat all people well, with a positive and caring servant's attitude., • We believe in coaching everyone to their full potential. Character, Values & Excellence • We have high integrity and character, which builds an unbreakable level of trust., • We are excellence driven, paying attention to every detail., • We have grit and are bold and decisive in our actions. Living Life, Inspiring, & Having Fun • We enjoy life, give people hope, and have fun. Benefits • Free cookies, • Regular performance collaboration and career growth opportunities, • Flexible scheduling, • Recognition awards, • Sundays off, • Sick time Future Leadership Opportunities • We plan to develop and promote from within for future roles that will be needed as we grow., • We are planning on expanding Crumbl locations throughout our area and then into other states throughout the country., • Competitive compensation packages for all positions. "Do what you do so well that they want to see it again and bring their friends." - Walt Disney

Job Description Crumbl Cookies Manager Benefits • Cell phone reimbursement, • Monthly Bonus, • Regular performance collaboration and career growth opportunities, • Management outings, • Paid Time Off, • Sick Time, • Insurance Reimbursement Potential Who are we looking for? If you aspire to be a part of a company that is world-class and represents the country's best brand in gourmet cookies, then this the path is right for you. This is an incredible opportunity to join the fastest growing cookie company in America, as we plan for rapid growth in bringing the Crumbl Cookie brand to communities who haven't had the chance to indulge in this one-of-a-kind cookie experience. Working at Crumbl is more than just a job. It's a stepping-stone to a successful future in the world of business. Our ownership team considers our team to be more than just employees, they are a highly valued part of our culture and the joy we hope to deliver to customers. Crumbl is a fun and upbeat atmosphere that needs responsible and talented leaders to thrive at running the store's operations, engage the team and inspire them, deliver world renowned raving fans service, and deliver our incredible cookie quality to our customers. We accept nothing but the best from ourselves for our customers. This role's main responsibility is to consistently deliver remarkable experiences for each guest, all day, every day through a highly effective and caring team. Crumbl leaders must treat those they work with, as well as guests, with great care, dignity, and respect. Future Leadership Opportunities • We plan to develop and promote from within for future roles that will be needed., • Future locations are coming quickly to our area. Essential Role Functions Leadership & Management | People Development | Operations | Raving Fans Service | Store Metrics & New Customer Acquisition | Communication | Technology Aptitude | Attention to Detail | Cleanliness & Tidiness | Facilities & Equipment | Safety • LEADERSHIP & MANAGEMENT: Lead the team to work together to accomplish various objectives and manage a variety of systems and processes to excel in meeting key performance indicators (KPIs) while building and developing the "Crumbl Culture"., • PEOPLE DEVELOPMENT: Assist in developing Crumbl team member's skills and capabilities for their current roles, future roles at Crumbl, and to prepare them for their lives beyond Crumbl., • OPERATIONS: Support the manager in a variety of Crumbl operational areas which include but not limited to: Inventory and supply, ordering, quality control and taste, the cookie baking process, presentation of the cookie, facilities and equipment management, staffing and labor, scheduling, forecasting cookie supply and demand, delivery experience, etc, • RAVING FANS SERVICE: Focused on a team creating raving fans services through genuine, welcoming, and friendly interactions with every customer that interacts with Crumbl., • STORE METRICS & NEW CUSTOMER AQUSITION: Clearly communicates key store metrics using varies methods and frequently celebrates those who are achieving greatness. Participates in a variety of planned as well as grass root initiatives to acquire new Crumbl customers., • COMMUNICATION: Communicates clearly, frequently, and provides clear direction and expectations verbally as well as via company communication channels. Shares important updates and business information regularly that will help the team and business perform well., • TECHNOLOGY APTITUDE: Confidently be able to use email, chat applications, Microsoft Office, G-Suite & Gmail, human resource information system, and the point-of-sale system(s). Understand & demonstrate high proficiency with varies platforms such as the Crumbl's website, Crumbl's mobile app, and Crumbl's internal communication application. Be able to problem solve technology issues through key technology support contacts when needed., • ATTENTION TO DETAIL: Highly aware of the smaller details of operating the business and ensures those details are over managed, communicated, and taught to the team to deliver excellence on a daily basis., • CLEANLINESS & TIDINESS: Always maintain a presentation to the crew member and customer of a clean, orderly, and safe environment. Responsible for ensuring the baking equipment, utensils, and environment are clean and orderly beyond company and state requirements at all times., • FACILITIES & EQUIPMENT: Helps monitor safe use and movement in and around the facility and equipment. Communicates promptly to management and utilizes the appropriate tools to initiate diagnosis and repairs if needed., • SAFETY: Constantly is training and coaching on safety first with the team. Assesses equipment, the environment, and work practices to ensure the team, the customer, and the brand is acting in a safe manner at all times. Role Qualifications Character | Work-Ethic | Cultural Fit | Experience | Education | Commitment to People | Excellence • CHARACTER: Naturally has strong personal values and displays these through actions and words., • WORK-ETHIC: Committed to giving exceptional effort consistently in all responsibilities., • CULTURAL FIT: Has a strong internal "why" that aligns with us and Crumbl Headquarters, has similar values and character, and has a passion for food and baking., • EXPERIENCE: Preferably has 1 year of business, leadership, management, and food or restaurant experience., • EDUCATION: Prefer an associate degree or higher., • COMMITMENT TO THE CUSTOMER & EXCELLENCE: Has a genuine desire to serve others while having an unquenchable thirst for excellence in everything you do. We believe In The Golden Rule & Potential • We treat all people well, with a positive and caring servant's attitude., • We believe in coaching everyone to their full potential. Character, Values & Excellence • We have high integrity and character, which builds an unbreakable level of trust., • We are excellence driven, paying attention to every detail., • We have grit and are bold and decisive in our actions. Living Life, Inspiring, & Having Fun • We enjoy life, give people hope, and have fun Future Leadership Opportunities • We plan to develop and promote from within for future roles that will be needed as we grow., • We are planning on expanding Crumbl locations throughout our area and then into other states throughout the country. Upon being hired, in order to ensure you are successful in the desired role of a manager, a 60 to 90 day training period will take place to ensure you meet and exceed in the job requirements of a manager. This training period will involve starting, learning, and showing excellence in each Crumbl position prior to moving onto the next position. "Do what you do so well that they want to see it again and bring their friends." - Walt Disney

Job Description Magnolia Bakery opened our first location on a quiet street corner in the heart of New York City’s West Village in 1996. From then to now, Magnolia Bakery has grown to become a globally famous, locally loved retail bakery and desserts brand. With locations in New York City, LA and Chicago, a nationwide e-commerce and wholesale business, international locations in the Middle East and Southeast Asia, and an emerging Grocery business in the US, Magnolia Bakery's whimsical spin on classic, American desserts is now in every neighborhood. Role Overview: We are looking for a Bakery Manager to join Magnolia Bakery. You will report to the General Manager and be responsible for managing the store and optimizing customer engagement, employee experience, and business results. • Oversee the creation of production lists that will ensure timely delivery of the freshest bakery products possible Onboarding, training and development and performance management of associates, • Providing associates with updates and guidance relating to health & safety guidelines, zoning, break information, product information, and weekly training, • Partnering with GM to manage associate’s performance and ensure they are meeting expectations of their role and on a path to progress at Magnolia Bakery, • Helping team members learn new skills within the store, matching them up with in-store team members when necessary, creating performance support the GM with driving improvement for performance improvement plans, • Document employees who are not meeting their role expectations, • Adhering to Magnolia Bakery’s COVID-19 health and safety protocols for team members and customers, • Gathering & documenting incidents with customers or team members should they arise, • Assist management with scheduling of breaks and meal periods; supports management with the adherence to policies, procedures, and job assignments, • Train staff on Company process, policies, procedures, and job assignments Key Ingredients for Success • 3-5 years of store or team leadership experience in the retail and Culinary field, • Must be at least 18 years of age or older and are authorized to work lawfully in the United States, • Ability to work a flexible schedule, including days, nights, weekends, and holidays, • Ability to be trained and work in any of our New York City locations without notice, • Desire to be part of a tight-knit team looking to transform the traditional retail experience, • Hold yourself and your team to high standards, • Possess a welcoming and helpful attitude and the ability to lead and hold others accountable, • Learn and adapt to current technology and can accurately handle POS functions, • Be able to manage workload and prioritize tasks independently, • Excellent verbal and written communication skills, • Ensures consistent execution of standard practices and other policies and procedures by abiding by all company policies as stated in the Employee Manual, • Inspiring and encouraging employees to ensure a high level of morale, • Intervene when incidents arise in store such as difficult or unhappy customers, injury, theft, and employee disagreement Physical demands and work environment: • Position requires standing and walking for period of 3-5 hours without a rest break, • Frequent use of hands, • Occasionally required to climb, stoop, bend, reach, kneel, or crouch, • Occasional moderate to heavy (10+lb) lifting and carrying, • Work environment includes working with hot cooking equipment, • Must have flexible work availability including nights, weekends and holidays Company Benefits • Medical, Dental, Vison offerings, • 401k plan, • Vacation & Sick Time, • Employee discount Magnolia Bakery is an Equal Opportunity Employer and participates in E-Verify.

Job Description We are prepping to open a brand new location in Bergen Town Center Mall, and currently building our team. We are planning to have our Grand Opening ~ late August / early September. Who are we looking for? If you are someone who enjoys leading the best team(s) in the industry, baking, working with your hands, managing and has a passion to serve and make memorable experiences, likes to learn and grow while being in a fast-paced environment, then Crumbl Cookies is the place for you. Oh... and did we tell you these cookies are the best in the world!!! • Crumbl Cookies is a new company that is disrupting the way people experience and enjoy cookies. We are proudly going to build a reputation consisting of incredible tasting and consistently delicious cookies that are the best in the world, through our fun "Crumbl" culture, creating raving fan experiences every day, and providing a clean, safe, and welcoming environment. This reputation is only possible with an individual who is passionate and dedicated to offering world class cookies and raving fan experiences, believing in the impossible, serving their team and guests, and having a strong desire to grow and learn. Essential Role Functions Leadership | Communication | Management | Interpersonal Skills| Teamwork | Efficiency | Teaching Coaching | Sales | Job Technology | Time Management | Planning & Prioritization | Raving Guest Service • LEADERSHIP: Leads the team through character, building guest as well as team relationships, and action as well as vision. Holds oneself accountable, acts with integrity at all times., • COMMUNICATION: Exceptional communication skills, with all team members as well as management staff, vendors, corporate office, as well as all others that we come into contact with., • MANAGEMENT: Ability to manage the team and systems in order to achieve the vision, mission, and values pertaining to CRUMBL., • INTERPERSONAL SKILLS: Ability to relate, listen, as well as to solve the needs of both our team members as well as our guests., • TEAMWORK: Understands the importance of delivering on individual role responsibilities but also shows a desire and effort to support, management as well as team members., • EFFICIENCY: Has a mindset and work-ethic that is focused on providing exceptional guest service and Crumbl products in a quick manner. Commits to performing all duties extremely well at a pace that creates a memorable experience for our team members as well as our guests., • TEACHING/COACHING: Ability to patiently support team members to be the best there is in their roles., • SALES: Desires to grow the business, with new guests as well as business, thru catering as well as in store interactions., • TECHNOLOGY: Understand and uses Crumbl business technology applications efficiently. Stays current on all training and displays a high level of performance in the technology tools used., • TIME MANAGEMENT: Ability to prioritize time as well as where to dedicate their time throughout their shift., • PLANNING/PRIORITIZATION: Ability to prepare ahead of time to meet the demands of the position, as well as to choose the most important tasks as well as duties on a daily basis., • RAVING FAN SERVICE: Instinctively serves our guests with a smile and genuine intentions to provide them with an amazing experience. Always acts in a way that represents the "Crumbl Culture". Role Qualifications Work-Ethic | Experience | Cultural Fit | Education | Commitment to People & Excellence • WORK-ETHIC: Committed to giving excellent effort in all responsibilities and tasks, • EXPERIENCE: Leadership or management experience, food or restaurant experience, customer service experience, • CULTURAL FIT: Has a strong internal "why" that aligns with us and Crumbl Headquarters, has similar values and character, and has a passion for food and baking., • EDUCATION: High school or higher, • COMMITMENT TO THE GUEST & EXCELLENCE: Has a genuine desire to serve others while having an unquenchable thirst for excellence. We believe In The Golden Rule & Potential • We treat all people well, with a positive and caring servant's attitude., • We believe in coaching everyone to their full potential. Character, Values & Excellence • We have high integrity and character, which builds an unbreakable level of trust., • We are excellence driven, paying attention to every detail., • We have grit and are bold and decisive in our actions. Living Life, Inspiring, & Having Fun • We enjoy life, give people hope, and have fun. Benefits • Free cookies, • Regular performance collaboration and career growth opportunities, • Flexible scheduling, • Recognition awards, • Sundays off, • Sick time Future Leadership Opportunities • We plan to develop and promote from within for future roles that will be needed as we grow., • We are planning on expanding Crumbl locations throughout our area and then into other states throughout the country., • Competitive compensation packages for all positions. "Do what you do so well that they want to see it again and bring their friends." - Walt Disney

Job DescriptionJob Title: Bakery Production Supervisor Department: Production Reports To: Operations Manager Location: Strike Force Staffing – Brooklyn, NY Employment Type: Full-Time Availability: Open Availability (including weekends and holidays as needed) Number of Openings: 1 Salary Range: $70,000 – $75,000 per year Work Environment: Exposure to extreme temperatures (hot/cold); food handling required Job Summary: Strike Force Staffing is seeking a dedicated and experienced Bakery Production Supervisor to join our team at a commercial bakery facility in Brooklyn, NY. This role is a critical leadership position, supporting the Operations Manager in overseeing day-to-day start-up activities, ensuring production starts on time, and maintaining high-quality standards for bread and other baked goods. The ideal candidate will bring hands-on bakery production experience, a deep understanding of commercial baking operations, and the leadership skills necessary to manage people and processes during a fast-paced production shift. Key Responsibilities: • Oversee start-up operations, ensuring all production lines are properly set up and tested (ATP and other applicable tests)., • Supervise all aspects of bread and baked goods production during assigned shifts., • Lead by example in enforcing food safety and employee safety protocols., • Address and troubleshoot production, equipment, and material issues in real time to minimize downtime., • Ensure accurate documentation of production data, safety checks, and quality control records., • Monitor production sequencing, run rates, and waste reduction efforts., • Maintain proper staffing levels and schedule coverage while minimizing overtime., • Support the training and onboarding of new staff, ensuring consistent application of company standards., • Enforce company policies and handle basic employee relations, including disciplinary actions when required, in coordination with HR., • Maintain cleanliness and GMP standards throughout production areas., • Attend and contribute to team and cross-departmental meetings.Additional Duties:, • Perform production line tasks during emergencies or when staffing shortages occur., • Uphold and enforce company policies and core values at all times., • Act as a communication bridge between upper management and the production floor, providing insight into operational challenges.Qualifications & Experience:, • 5–7 years of progressive experience in a commercial baking environment, with a strong concentration in bread and other baked goods., • Proven supervisory or lead experience in a high-volume food manufacturing or bakery setting., • Strong understanding of bakery production equipment, ingredients, and process flow., • Excellent communication, leadership, and problem-solving skills., • Ability to work in a physically demanding environment and adapt to fluctuating temperatures., • Flexible and dependable, with open availability for various shifts including early mornings, nights, weekends, and holidays.Benefits:, • 401(k) Retirement Plan, • Medical, Dental & Vision Insurance, • Paid Time Off (PTO), • Maternity & Paternity Leave, • Commuter Benefits If you're a motivated bakery professional ready to lead in a fast-paced, high-impact environment, apply now and be part of an exciting opportunity with Strike Force Staffing.

Job Description Position Summary: As a Carlos Bakery Shift Lead, it is your role to ensure a positive customer experience by being the leading example to your co-workers. Being professional, a team player and showing a cooperative spirit to motivate the staff to providing courteous, friendly, and efficient customer service. PERFORMANCE RESPONSIBILITIES: • Arrive to work promptly and in full uniform on your scheduled shift, • Greet every customers and ensure they are being taken care of according to company standards, • Ability to resolve customer issues quick and efficiently, • Ensure the work areas and store overall looks presentable, clean and setup according to company standards at all times, • Ensure product quality by checking freshness, rotating products, and removing out-of-date products, • Make sure the HACCP logs are being filled out the correctly and on time daily, • Help ensure the P.O.’s are being executed in a timely manner daily, • Study our product list and be knowledgeable to explain to customers and co-workers, • Package, weigh, and price all baked goods & merchandise according to standards, • Be an expert at all stations for service. I.e.-hosting, selling, boxing, coffee service, etc., • Abide by company policy with respect to dress code: hair properly tied back with hairnet., • Follow our cash handling procedures when using the POS to process customer orders, • Follow and comply with all applicable health and sanitation procedures and adhere to safe work practices, • Ensure that all shelves and displays are properly stocked, front-facing, and up to standards, • Maintain back box and daily operational stock in good working order, • Answer telephone calls with excellent phone etiquette and transfer the call according to appropriate department, • Operate and sanitize all Bakery equipment in a safe and proper manner, • Cleaning implantation at end of your shift and whenever the storefront is slow, • Maintain open communication with your supervisors and coworkers regarding any issues or specials that may arise, • Preform inventory management utilizing inventory system, • Preform in store walk through internal audits, • Train / instruct new hires on responsibilities, policies, & best practices JOB REQUIREMENTS: • Experience in a customer focused work environment is required, • Food service and hospitality experience is preferred, • High school diploma or equivalent is required, • Experience working in a busy environment, • High energy and engaging personality, • Professional demeanor, • Ability to work on your feet for extended periods of time (8+ hours a day), • Ability to work flexible hours, including weekends and holidays (required)

Job Description We are prepping to open a brand new location in Bergen Town Center Mall, and currently building our leadership team. Ideally, we'd like to hire someone that can do their leadership training at one of our currently open Crumbl locations prior to the Grand Opening at Paramus. Who are we looking for? If you are someone who enjoys leading the best team(s) in the industry, baking, working with your hands, managing and has a passion to serve and make memorable experiences, likes to learn and grow while being in a fast-paced environment, then Crumbl Cookies is the place for you. Oh... and did we tell you these cookies are the best in the world!!! • Crumbl Cookies is a new company that is disrupting the way people experience and enjoy cookies. We are proudly going to build a reputation consisting of incredible tasting and consistently delicious cookies that are the best in the world, through our fun "Crumbl" culture, creating raving fan experiences every day, and providing a clean, safe, and welcoming environment. This reputation is only possible with an individual who is passionate and dedicated to offering world class cookies and raving fan experiences, believing in the impossible, serving their team and guests, and having a strong desire to grow and learn. Essential Role Functions Leadership | Communication | Management | Interpersonal Skills| Teamwork | Efficiency | Teaching Coaching | Sales | Job Technology | Time Management | Planning & Prioritization | Raving Guest Service • LEADERSHIP: Leads the team through character, building guest as well as team relationships, and action as well as vision. Holds oneself accountable, acts with integrity at all times., • COMMUNICATION: Exceptional communication skills, with all team members as well as management staff, vendors, corporate office, as well as all others that we come into contact with., • MANAGEMENT: Ability to manage the team and systems in order to achieve the vision, mission, and values pertaining to CRUMBL., • INTERPERSONAL SKILLS: Ability to relate, listen, as well as to solve the needs of both our team members as well as our guests., • TEAMWORK: Understands the importance of delivering on individual role responsibilities but also shows a desire and effort to support, management as well as team members., • EFFICIENCY: Has a mindset and work-ethic that is focused on providing exceptional guest service and Crumbl products in a quick manner. Commits to performing all duties extremely well at a pace that creates a memorable experience for our team members as well as our guests., • TEACHING/COACHING: Ability to patiently support team members to be the best there is in their roles., • SALES: Desires to grow the business, with new guests as well as business, thru catering as well as in store interactions., • TECHNOLOGY: Understand and uses Crumbl business technology applications efficiently. Stays current on all training and displays a high level of performance in the technology tools used., • TIME MANAGEMENT: Ability to prioritize time as well as where to dedicate their time throughout their shift., • PLANNING/PRIORITIZATION: Ability to prepare ahead of time to meet the demands of the position, as well as to choose the most important tasks as well as duties on a daily basis., • RAVING FAN SERVICE: Instinctively serves our guests with a smile and genuine intentions to provide them with an amazing experience. Always acts in a way that represents the "Crumbl Culture". Role Qualifications Work-Ethic | Experience | Cultural Fit | Education | Commitment to People & Excellence • WORK-ETHIC: Committed to giving excellent effort in all responsibilities and tasks, • EXPERIENCE: Leadership or management experience, food or restaurant experience, customer service experience, • CULTURAL FIT: Has a strong internal "why" that aligns with us and Crumbl Headquarters, has similar values and character, and has a passion for food and baking., • EDUCATION: High school or higher, • COMMITMENT TO THE GUEST & EXCELLENCE: Has a genuine desire to serve others while having an unquenchable thirst for excellence. We believe In The Golden Rule & Potential • We treat all people well, with a positive and caring servant's attitude., • We believe in coaching everyone to their full potential. Character, Values & Excellence • We have high integrity and character, which builds an unbreakable level of trust., • We are excellence driven, paying attention to every detail., • We have grit and are bold and decisive in our actions. Living Life, Inspiring, & Having Fun • We enjoy life, give people hope, and have fun. Benefits • Free cookies, • Regular performance collaboration and career growth opportunities, • Flexible scheduling, • Recognition awards, • Sundays off, • Sick time Future Leadership Opportunities • We plan to develop and promote from within for future roles that will be needed as we grow., • We are planning on expanding Crumbl locations throughout our area and then into other states throughout the country., • Competitive compensation packages for all positions. "Do what you do so well that they want to see it again and bring their friends." - Walt Disney

Job Description Crumbl Cookies Manager Benefits • Cell phone reimbursement, • Monthly Bonus, • Regular performance collaboration and career growth opportunities, • Management outings, • Paid Time Off, • Sick Time, • Insurance Reimbursement Potential, • 401k once qualified Who are we looking for? If you aspire to be a part of a company that is world-class and represents the country's best brand in gourmet cookies, then this the path is right for you. This is an incredible opportunity to join the fastest growing cookie company in America, as we plan for rapid growth in bringing the Crumbl Cookie brand to communities who haven't had the chance to indulge in this one-of-a-kind cookie experience. Working at Crumbl is more than just a job. It's a stepping-stone to a successful future in the world of business. Our ownership team considers our team to be more than just employees, they are a highly valued part of our culture and the joy we hope to deliver to customers. Crumbl is a fun and upbeat atmosphere that needs responsible and talented leaders to thrive at running the store's operations, engage the team and inspire them, deliver world renowned raving fans service, and deliver our incredible cookie quality to our customers. We accept nothing but the best from ourselves for our customers. This role's main responsibility is to consistently deliver remarkable experiences for each guest, all day, every day through a highly effective and caring team. Crumbl leaders must treat those they work with, as well as guests, with great care, dignity, and respect. Future Leadership Opportunities • We plan to develop and promote from within for future roles that will be needed., • Future locations are coming quickly to our area. Essential Role Functions Leadership & Management | People Development | Operations | Raving Fans Service | Store Metrics & New Customer Acquisition | Communication | Technology Aptitude | Attention to Detail | Cleanliness & Tidiness | Facilities & Equipment | Safety • LEADERSHIP & MANAGEMENT: Lead the team to work together to accomplish various objectives and manage a variety of systems and processes to excel in meeting key performance indicators (KPIs) while building and developing the "Crumbl Culture"., • PEOPLE DEVELOPMENT: Assist in developing Crumbl team member's skills and capabilities for their current roles, future roles at Crumbl, and to prepare them for their lives beyond Crumbl., • OPERATIONS: Support the manager in a variety of Crumbl operational areas which include but not limited to: Inventory and supply, ordering, quality control and taste, the cookie baking process, presentation of the cookie, facilities and equipment management, staffing and labor, scheduling, forecasting cookie supply and demand, delivery experience, etc, • RAVING FANS SERVICE: Focused on a team creating raving fans services through genuine, welcoming, and friendly interactions with every customer that interacts with Crumbl., • STORE METRICS & NEW CUSTOMER AQUSITION: Clearly communicates key store metrics using varies methods and frequently celebrates those who are achieving greatness. Participates in a variety of planned as well as grass root initiatives to acquire new Crumbl customers., • COMMUNICATION: Communicates clearly, frequently, and provides clear direction and expectations verbally as well as via company communication channels. Shares important updates and business information regularly that will help the team and business perform well., • TECHNOLOGY APTITUDE: Confidently be able to use email, chat applications, Microsoft Office, G-Suite & Gmail, human resource information system, and the point-of-sale system(s). Understand & demonstrate high proficiency with varies platforms such as the Crumbl's website, Crumbl's mobile app, and Crumbl's internal communication application. Be able to problem solve technology issues through key technology support contacts when needed., • ATTENTION TO DETAIL: Highly aware of the smaller details of operating the business and ensures those details are over managed, communicated, and taught to the team to deliver excellence on a daily basis., • CLEANLINESS & TIDINESS: Always maintain a presentation to the crew member and customer of a clean, orderly, and safe environment. Responsible for ensuring the baking equipment, utensils, and environment are clean and orderly beyond company and state requirements at all times., • FACILITIES & EQUIPMENT: Helps monitor safe use and movement in and around the facility and equipment. Communicates promptly to management and utilizes the appropriate tools to initiate diagnosis and repairs if needed., • SAFETY: Constantly is training and coaching on safety first with the team. Assesses equipment, the environment, and work practices to ensure the team, the customer, and the brand is acting in a safe manner at all times. Role Qualifications Character | Work-Ethic | Cultural Fit | Experience | Education | Commitment to People | Excellence • CHARACTER: Naturally has strong personal values and displays these through actions and words., • WORK-ETHIC: Committed to giving exceptional effort consistently in all responsibilities., • CULTURAL FIT: Has a strong internal "why" that aligns with us and Crumbl Headquarters, has similar values and character, and has a passion for food and baking., • EXPERIENCE: Preferably has 1 year of business, leadership, management, and food or restaurant experience., • EDUCATION: Prefer an associate degree or higher., • COMMITMENT TO THE CUSTOMER & EXCELLENCE: Has a genuine desire to serve others while having an unquenchable thirst for excellence in everything you do. We believe In The Golden Rule & Potential • We treat all people well, with a positive and caring servant's attitude., • We believe in coaching everyone to their full potential. Character, Values & Excellence • We have high integrity and character, which builds an unbreakable level of trust., • We are excellence driven, paying attention to every detail., • We have grit and are bold and decisive in our actions. Living Life, Inspiring, & Having Fun • We enjoy life, give people hope, and have fun Future Leadership Opportunities • We plan to develop and promote from within for future roles that will be needed as we grow., • We are planning on expanding Crumbl locations throughout our area and then into other states throughout the country. Upon being hired, in order to ensure you are successful in the desired role of a manager, a 60 to 90 day training period will take place to ensure you meet and exceed in the job requirements of a manager. This training period will involve starting, learning, and showing excellence in each Crumbl position prior to moving onto the next position. Starting pay will be $20 an hour and upon successful completion of the 60 to 90 day training period, manager compensation and benefits will begin. "Do what you do so well that they want to see it again and bring their friends." - Walt Disney

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. 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. Train and manage kitchen personnel and supervise/coordinate all related culinary activities Estimate food consumption and requisition or purchase food Select and develop recipes as well as standardize production recipes to ensure consistent quality Establish presentation technique and quality standards, and plan and price menus Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques 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.- Requires 2-3 years of experience in a related position Requires 2-3 years of post-high school education or equivalent experience Culinary degree preferred Requires advanced knowledge of the principles and practices within the food profession Requires experiential knowledge of management of people and/or problems Requires oral, reading and written communication skills Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. 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. About Aramark 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 or connect with us on , and .

\n \n \n Join an Award-Winning Team! \n Doherty Enterprises is proud to be named Applebee's 2026 Franchisee of the Year! \n We're also proud to be recognized as a Top Workplace in Long Island, NYC, and New Jersey! Come be part of the team that makes us great! \n \n Applebee’s is hiring Line Cooks who take pride in great food, consistency, and teamwork. If you enjoy working in a fast-paced kitchen and being part of a neighborhood restaurant where people feel at home, this is the place for you. \n \n What We Offer \n\n • Competitive pay\n, • Health care benefits (for both part-time and full-time team members)\n, • Flexible schedules\n, • Paid, on-the-job training\n, • Meal discounts\n, • Real advancement opportunities\n, • WOW-a-Friend Foundation – Employee Assistance Program\n\n \n What You’ll Do \n Prepare menu items according to Applebee’s recipes and presentation standards, complete prep work, maintain a clean and organized workstation, follow all food safety and sanitation guidelines, and support the kitchen team to keep service running smoothly. \n \n\n • Ability to stand and move throughout the entire shift\n, • Ability to lift up to 25–50 lbs.\n, • Ability to work efficiently in a fast-paced kitchen environment\n, • Strong attention to quality, cleanliness, and consistency\n, • Team-oriented with a positive attitude\n\n \n Apply today and cook up great food and good times at Applebee’s.

Job Description District Chef needed for school food service program. Monday through Friday Full time position. Occasional nights and weekend for catering events. Culinary experience is required. Must be willing to travel with in the school district. Chef testing may be given. Must be able to obtain the proper documentation to work in schools. Oversee and train cooks in each school within the district. Ensure proper cooking procedures and presentation of food is being observed. The School District Chef will train and mentor food service teams, lead Chef Days, and culinary promotions. While supporting USDA-compliant menu development, monitor food quality and safety. Introduce innovative student-focused menu concepts. The ideal candidate is a hands-on culinary professional who enjoys developing people, creating great food, and making a positive impact on the student dining experience. ServSafe® certification required. • Must have experience in catering., • Must have experience in satellite preparation., • K-12 experience a plus., • Creating different menus items while adhering to school food service guideline NSLP., • Place food orders, • Monthly inventory., • Use of personal protective equipment at all times., • Maintain a safe and sanitary work environment. Maschio's Food Services Inc. is an Equal Opportunity Employer and values diversity at all levels of the organization.

Job Description Position Summary: The District Chef position provides hands-on culinary leadership while promoting safe food handling, efficient production practices, portion control, cost management, and compliance with applicable health and food-service regulations. The District Chef serves as a culinary resource for school nutrition staff and helps establish a positive food culture that encourages students to enjoy nutritious meals. Essential Duties and Responsibilities: Include but are not limited to: • Collaborate with a team to include the Director, to implement Maschio's scratch cooking initiative, while providing a front-line hands-on approach for culinary resources., • Support a team of associates and oversee all safety and sanitation as it pertains to the account., • Conduct daily, weekly, and monthly trainings with tram members in safety, cooking techniques and food presentation., • Creates student menus that are cost effective, and nutritionally balanced. Collaborating these ideas with Maschio's Chef and Nutrition Teams., • Plans and executes all Chef Day demonstrations throughout the school district., • Plans and executes all catering events within the school district, Writing the menu, costing the event, ordering product, prepping and cooking., • Assess client preferences through Food Advisory Meetings, industry trends and current research to plan menus that courage participation in the Nat6ional School Lunch Program (NSLP)., • Place food and supply orders that meet the needs of the school district while maintaining budgetary cost and control measures., • Organize, maintain, and submit reports as directed that are in compliance with Maschio's standard procedures, in addition to State and Federal guidelines. Qualifications: Required: • High School Diploma or equivalent., • Ability to lead, coach, train, and develop foodservice employees., • Strong organizational, communication, problem-solving, and time-management skills., • Ability to work in a fast-paced operational environment and respond effectively to changing priorities., • Must have experience in catering events. Preferred: • Experience working within the K–12 school nutrition environment and/or USDA National School Lunch Program (NSLP) strongly preferred. Essential Physical Requirements and Working Conditions: • Ability to sit or stand in a stationary position., • Ability to bend and lift up to 40lbs as needed to move objects., • This is a full-time position, working in a school cafeteria typically scheduled Monday through Friday, with hours aligned to the needs of the business. Occasional nights and weekends Maschio's Food Services Inc. is an Equal Opportunity Employer and values diversity at all levels of the organization.

Job Description Salary: $75,000.00 - $78,000.00 Other Forms of Compensation: N/A What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary Job Summary: Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for the Capital One Lounge at JFK Airport. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Assists the Executive Chef with managing cost controls and controlling expenditures for the account, • Assists the Executive Chef with planning and creating menus, • Produces and executes catering events, • Rolls out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications: • Some progressive culinary/kitchen management experience, depending upon formal degree or training, • Catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experience is helpful, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers, including Microsoft Office (Word, Excel, and PowerPoint), Outlook, email, and the Internet, • Must be willing to participate in client satisfaction programs/activities, • ServSafe certified - highly desirable Apply to Flik today! Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Flik Hospitality 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, • Personal Leave 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 or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyFlikHospitality.pdf 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. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Req ID: 1564071 Flik Hospitality Group JoEtta Barnes [[req_classification]]

Job Description Salary: $75,000.00 - $85,000.00 Other Forms of Compensation: N/A What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary Job Summary: Working as the Sous Chef, you will be responsible for the successful operation of the authentic Chinese food culinary department for the brand new Cathay Pacific Lounge at the JFK Airport. You will assist in the supervision, preparation, and cooking of various chinese food items, developing daily authentic menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Assists the Executive Chef with managing cost controls and control expenditures for the account, • Assists the Executive Chef with planning and creating menus, • Produces and execute catering events, • Rolls out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications: • A.S. or equivalent experience, • Some progressive culinary/kitchen management experience, depending upon formal degree or training, • A minimum of 3 to 5 years experience with authentic Chinese food cuisine is a must, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences helpful, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities, • ServSafe certified - highly desirable Apply to Flik today! Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Flik Hospitality 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, • Personal Leave 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 or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyFlikHospitality.pdf 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. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Req ID: 1529951 Flik Hospitality Group Steven Goldberg [[req_classification]]

Job Description Salary: $75,000.00 - $85,000.00 Other Forms of Compensation: N/A What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary Job Summary: Working as the Sous Chef, you will be responsible for the successful operation of the authentic Chinese food culinary department for the brand new Cathay Pacific Lounge at the JFK Airport. You will assist in the supervision, preparation, and cooking of various chinese food items, developing daily authentic menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Assists the Executive Chef with managing cost controls and control expenditures for the account, • Assists the Executive Chef with planning and creating menus, • Produces and execute catering events, • Rolls out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications: • A.S. or equivalent experience, • Some progressive culinary/kitchen management experience, depending upon formal degree or training, • A minimum of 3 to 5 years experience with authentic Chinese food cuisine is a must, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences helpful, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities, • ServSafe certified - highly desirable Apply to Flik today! Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Flik Hospitality 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, • Personal Leave 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 or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyFlikHospitality.pdf 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. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Req ID: 1561933 Flik Hospitality Group Steven Goldberg [[req_classification]]

Job DescriptionBenefits/Perks • Competitive Compensation, • Career Advancement OpportunitiesJob SummaryWe are seeking a talented Sous Chef to join our team. In this role, you will work closely with the Executive Chef to create innovative menus and prepare delicious meals. The ideal candidate is experienced, creative, and a strong leader. If you have a passion for creating meals that “wow,” we want to hear from you. Responsibilities: • Create innovative menus according to the seasonal availability of ingredients and customer expectations, • Prepare and plate food according to kitchen specifications, • Assist Executive Chef with kitchen operations with a goal of increasing revenue and profit, • Supervise and coordinate all food preparation and presentation, • Provide training and leadership for kitchen staff, • Maintain appropriate levels of inventory and negotiate with vendors to get high-quality products at the best price, • Follow all food safety rules and regulationsQualifications:, • High school diploma/GED, • Extensive previous culinary experience, • Certification from culinary school preferred, • ServeSafe or Food Handler’s Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent management and leadership skills

Job DescriptionBenefits/Perks • Competitive Compensation, • Career Advancement OpportunitiesJob SummaryWe are seeking a talented Sous Chef to join our team. In this role, you will work closely with the Executive Chef to create innovative menus and prepare delicious meals. The ideal candidate is experienced, creative, and a strong leader. If you have a passion for creating meals that “wow,” we want to hear from you. Responsibilities: • Create innovative menus according to the seasonal availability of ingredients and customer expectations, • Prepare and plate food according to kitchen specifications, • Assist Executive Chef with kitchen operations with a goal of increasing revenue and profit, • Supervise and coordinate all food preparation and presentation, • Provide training and leadership for kitchen staff, • Maintain appropriate levels of inventory and negotiate with vendors to get high-quality products at the best price, • Follow all food safety rules and regulationsQualifications:, • High school diploma/GED, • Extensive previous culinary experience, • Certification from culinary school preferred, • ServeSafe or Food Handler’s Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent management and leadership skills

Job Description • We are hiring immediately for full time SOUS CHEF positions., • Location: R Cano Events Catering - 34-02 Steinway Street, Long Island City, NY 11101. Note: online applications accepted only., • Schedule: Full time schedule. Monday through Friday, and some weekends; hours may vary. Further details upon interview., • Requirement: Previous 5 years of experience required. *Internal Employee Referral Bonus Available • Fixed Pay Rate: $35.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1584900. 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: http://olivia.paradox.ai/moSkg Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Founded in 1969, CulinArt manages more than 250 dining facilities for corporations, law and financial services firms, independent schools, colleges and universities, graduate schools, long-term care facilities and a variety of events & entertainment destinations across the country. Our mission is to be the industry leader in providing the highest quality dining service to our clients and guests while striving to provide maximum career opportunities for all of our team members. Our success lies in our ability not merely to adapt but to revitalize and transform our services continually, pioneering the cutting-edge and unconventional. CulinArt’s extremely diverse clientele, that includes many Fortune 500 businesses and esteemed educational institutions, affords great opportunities for career-advancing within the company across multiple industry segments and geographic regions. 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., • Performs other duties as assigned. 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 CulinArt are offered many fantastic benefits. Both full-time and part-time positions offer the following benefits to associates: • 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, • 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 or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyCulinart.pdf About Compass Group: Achieving leadership in the foodservice industry 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. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ CulinArt maintains a drug-free workplace. Req ID:1584900 CulinArt Sector

Job DescriptionDescription: tán is an esteemed culinary destination within the heart of New York City, renowned for its commitment to exceptional cuisine and unforgettable dining experiences. As part of our dynamic team, we are seeking a talented and motivated Sous Chef to supervise and coordinate all activities concerning back-of-the-house operations and personnel. As a Sous Chef at tán , you will play a key role in ensuring the efficient production of high-quality dishes before and during service hours. Responsible for overseeing BOH operations and personnel, the Sous Chef will assume the duties of the Chef de Cuisine and other Sous Chefs in their absence. Responsibilities: • Taste food items routinely to ensure consistency and conformance to recipes and appearance standards., • Provide special attention to special guests and those with special needs., • Train kitchen staff on all menu items and food production principles through constant communication and accurate menu descriptions., • Control food costs by maintaining product storage requirements, daily work sheets, standardized recipes, and waste control procedures., • Purchase food orders, ensuring proper quality and quantity of food items are available at all times., • Create daily specials in keeping with the restaurant’s style., • Maintain product quality standards and consistency through hourly kitchen personnel., • Step in as acting chef in any position necessary., • Work the line when necessary., • Expedite meals as they are prepared. Communication: • Use daily kitchen notes to communicate with the management team., • Establish open lines of communication between FOH and BOH at all times., • Collaborate with FOH personnel on menu changes, specials, and information regarding shortages., • Attend daily line up meetings, educating FOH personnel in product awareness and cultivating long-term food knowledge., • Lead by example and motivate through positive reinforcement., • Be firm, fair, and consistent when involved with employee issues. Service: • Strive for guest satisfaction—maintain the goal of creating positive guest experiences., • Maintain the integrity of every dish, regardless of time, price point, or level of difficulty., • Organize and operate an efficient, professional service., • Train and motivate all kitchen personnel in restaurant policies, procedures, and rules., • Hold kitchen staff accountable for not following policies and procedures., • Maintain a clean and organized BOH workspace. Supervisory Responsibilities: • Interview, hire, train, evaluate, and review all hourly BOH Restaurant staff., • Discipline and terminate staff as needed., • Onboard new employees and ensure proper documentation is completed., • Verify new employees in the online system., • Provide positive feedback and constructive criticism as appropriate., • Develop culinary talent by coaching and mentoring hourly staff., • Maintain positive attitudes about all culinary aspects of the restaurant., • Maintain all proper documentation of disciplinary actions and incident reports., • Create and/or oversee the creation of the restaurant BOH Schedule., • Conduct annual performance reviews for hourly staff. Prep: • Coordinate prep lists prepared by each of the chefs for prep cooks and coordinate the execution of the corresponding prep., • Ensure all food items are properly prepared., • Ensure frozen products are pulled from the freezer at least two days in advance to properly thaw., • Orient, motivate, train, and educate all prep staff., • Maintain the highest standards of quality and consistency with all prepped products., • Sample food items daily to ensure consistency and conformance to recipes and standards of appearance., • Update and maintain the master prep list, market prep list, and station prep lists. Recipe Books: • Work with the Chef de Cuisine/Executive Chef to ensure all recipes are documented and accurate., • Update and organize the recipe book as needed., • Update new and revised recipes. Benefits: • Competitive salary., • Health, dental, and vision insurance., • Opportunities for professional growth., • Employee discounted dining., • Paid sick leave, paid birthday, and Parental Leave., • Supportive and inclusive work environment.Requirements: Qualifications: • High school diploma or GED., • Minimum 1 year of previous kitchen experience, with at least 1 year in a similar position., • Able to work well under pressure and be self-motivated., • Good organizational, time management, and delegation skills., • Strong written and verbal communication skills., • Spanish-speaking skills would be a definite plus., • Experience in a high volume, fast pace, Latin cuisine kitchen., • Meat and fish butchering skills., • Food handlers certificate, • other skills: food safety knowledge, team leadership, kitchen management, inventory management, mentorship, expediting, vendor management,

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 DescriptionJoin the Laurent Tourondel Hospitality team and help to oversee the pastry outlet that includes L'Amico Restaurant, The Vine, and Second. Event Space at Eventi hotel with the opening of a new concept slated for April, 2021. This is an opportunity to join a team for creative and forward thinking professionally led by renowned chef Laurent Tourondel. This position will assist the Executive Pastry Chef to manage this faced paced, seasonal, quality focused operation. He/She will also be in direct contact with Chef Laurent Tourondel and LTH Executive Chef. As our operation grows, we also adapt to the current state requiring masks, temperature checks, social distancing, etc. This is the perfect time to take your career to the next step and help bring our kitchens to the next level. Job duties:-Manage the entire pastry menu at new concept (at full capacity, about 10 items) with assistance from the Exec Pastry Chef and pastry staff -Responsible for treating all co-workers in a respectful manner; -Responsible for communicating openly and thoroughly with the Executive Team; -Responsible for clearly communicating schedule requests or obtaining proper approval for all shift changes and for being appropriately dressed and ready to work at the scheduled time; -Help manage the porter and dishwashing crew Responsible for treating all co-workers in a respectful manner; Responsible for communicating openly and thoroughly with the Executive Team; Responsible for clearly communicating schedule requests or obtaining proper approval for all shift changes and for being appropriately dressed and ready to work at the scheduled time; Responsible for adherence to all LTH recipes (except for guests’ allergies), policies, and procedures; Responsible for having thorough knowledge of and for being able to accurately and attractively describe all food and recipes; Responsible for having thorough knowledge of LTH, its origin, and philosophy and enthusiastically offering to share that knowledge with all guests; Offer ideas for all specials ideas and help establish recipes weekly for approval and implementation; Responsible to establish proper prep lists for the prep cooks, pasta prep and butchers as well as supervising the cooking process on the line; Conduct daily line check to control food quality, quantities and assess the work of all line cooks Review daily staffing to insure appropriate level ready for service; Attend the daily pre-shifts with front of house to present daily specials; Hold regular BOH pre-shifts to go over the happenings at LTH, menu changes and other matters Attend all Chefs meeting; Properly submit food order requests and place orders according to pars, business level and upcoming needs; Use approved ordering system (food) and PO’s requirements (non-food) for all orders; Review the weekly schedule with the Chef de Cuisine for the cooks and prep-cooks for the kitchen your are responsible for, so schedule can be posted no later than the Friday before schedule comes into effect; Review employees time cards for payroll processing, including break compliance, missing clock in. Address any issues appropriately; Responsible that the kitchen is following the health department guidelines to insure proper sanitation and an A rating during health inspections;

Job DescriptionDescription: Nami Nori is looking for an energetic and experienced Sous Chef to join our team! The ideal candidate is ambitious and motivated to provide quality food and service and comfortable acting in a leadership position. 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: • 98.5 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 Nori’s Hand Rolls Are Worth the Wait”, • And more… BENEFITS • Compensation: $70,000- $80,000, • 56 hours paid time off 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 positionRequirements: 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 The Restaurant Sous Chef plays a critical role in overseeing kitchen operations in a dynamic fusion cuisine environment. Managing a medium-sized team of 6-15 staff, the Sous Chef ensures high standards in food preparation, quality control, and health and safety compliance. This role also involves frequent collaboration with suppliers and active participation in menu development to drive culinary excellence and operational efficiency. Responsibilities • Supervise daily kitchen activities and staff performance, • Oversee food preparation to maintain quality and consistency, • Ensure compliance with health and safety regulations, • Manage inventory and coordinate timely ordering of supplies, • Train and mentor kitchen staff to enhance skills and efficiency, • Collaborate regularly on menu development and innovation, • Liaise frequently with suppliers and vendors to ensure quality ingredients Required Qualifications • Minimum 4 years experience in kitchen operations Preferred Qualifications • Proficiency in culinary techniques specific to fusion cuisine, • Strong knowledge of food safety and sanitation standards, • Demonstrated team leadership skills, • Effective communication abilities\nCompany Description The Hill is changing concepts with new ownership from the team at Verana. We will be serving elevated Latin Cuisine in an Upscale Setting. We are looking for talented folks to join our growing culinary team. This is a NYC-caliber experience in the suburbs of NJ. The Hill is changing concepts with new ownership from the team at Verana. We will be serving elevated Latin Cuisine in an Upscale Setting. We are looking for talented folks to join our growing culinary team. \r\n\r\nThis is a NYC-caliber experience in the suburbs of NJ.

Job Description Position Title: [[title]] Salary: $70,000 - $80,000 Other Forms of Compensation: Benefits Offered An industry leading hospitality food service group, Unidine Healthcare is driven by its exceptional people sharing their passion, creativity and talent to craft memorable patient and guest experiences. Unidine Healthcare's commitment to scratch cooking, innovative programs, venue concepts and services continues to push boundaries and modernize dining programs for hundreds of clients around the nation. Our cafeterias and dining outlets offer a place for guests to enjoy something extraordinary. That is why we believe that using the freshest ingredients makes for the best dishes, staying ahead of industry trends pushes us to be innovative, and giving team members the right tools and resources helps them to perform their best. Come and join our award-winning team! Job Summary Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Assists the Executive Chef with managing cost controls and control expenditures for the account, • Assists the Executive Chef with planning and creating menus, • Produces and execute catering events, • Rolls out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications: • A.S. or equivalent experience, • Some progressive culinary/kitchen management experience, depending upon formal degree or training, • Catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences helpful, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities, • ServSafe certified - highly desirable Apply to Unidine Healthcare today! Unidine Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Unidine Healthcare are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet 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 or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyMorrisonHealthcare.pdf 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. We encourage applicants with a criminal history (and driving history) to apply. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Unidine Healthcare maintains a drug-free workplace. Req ID: 1584623 Unidine Healthcare JON DAVIS [[req_classification]]

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 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 The Singing Bamboo is a well-established Chinese restaurant in West Palm Beach serving the community for more than 40 years. Our menu includes Cantonese cuisine, traditional Chinese dishes, Chinese-American classics, dim sum, seafood, wok dishes, roast meats and more. We are looking for an experienced, hands-on Chinese Cuisine Head Chef to lead our kitchen long term. This is not an office-only Executive Chef position. We need someone who can cook at a high level, work the wok during service, understand traditional Chinese kitchen techniques, train employees and take ownership of food quality and consistency. What we need • Strong professional experience cooking Chinese cuisine, • Advanced commercial wok skills, • Knowledge of Cantonese cooking strongly preferred, • Strong understanding of Chinese sauces, marinades, velveting, stir-fry techniques and high-volume service, • Ability to reproduce dishes consistently every time, • Ability to train and develop kitchen staff, • Strong organization and cleanliness, • Experience managing prep, inventory, ordering and food waste, • Ability to help standardize and document recipes and procedures, • Strong leadership without unnecessary ego or drama, • Reliable and interested in a long-term position Experience with dim sum, Chinese BBQ/roast meats, seafood and traditional Chinese dishes is a major plus. Mandarin or Cantonese is helpful but not required. Responsibilities The Head Chef will: • Lead daily kitchen operations, • Cook and supervise high-volume wok service, • Maintain food quality and consistency, • Train cooks on recipes and techniques, • Create and maintain standardized recipes, • Improve prep and station organization, • Monitor portions and food waste, • Assist with purchasing and inventory, • Maintain sanitation and food-safety standards, • Work directly with ownership on continued improvement of the restaurant Compensation $65,000–$80,000 annually depending on experience and ability. We are willing to invest in the right person. Additional opportunities may include: • Performance-based compensation, • Paid time off, • Employee meals, • Relocation assistance for exceptional candidates, • Long-term advancement Full-time, year-round position. To apply, please include a brief description of your Chinese cooking experience and the types of Chinese cuisine/stations you have worked with.

Job DescriptionWith over 58 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table – and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we’re all here for the same reason – to roll up our sleeves and create happiness through cooking and sharing good food. Position OverviewAs a Resident Chef at Sur La Table, you play a key role in the success of the store by leading high-performing culinary teams that inspire customers throughout every stage of their culinary experience. This position leads engaging cooking classes, fostering an enthusiastic and knowledgeable team and overseeing the success of the in-store culinary program. This role requires a blend of culinary talent, business acumen, and teaching skills to drive sales, enhance customer #bestincenter experience, a company-wide standard for excellence in service, and build a high-performing culinary team. Key ResponsibilitiesLeadership & Team Development· Recruit, mentor and retain a high-performing team to meet the business needs of both culinary and retail.· Lead, coach, and inspire associates to exceed performance expectations and uphold a positive team culture.· Conduct regular performance evaluations, provide feedback, and create development plans to support individual and team growth.Customer Experience & Brand Representation· Represent Sur La Table’s brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty.· Ensures an outstanding cooking class experience in every session by following provided recipes and game plans while holding employees accountable for quality and execution.· Work with store leadership to increase foot traffic and store engagement through cooking classes and private events.· Maintains expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources.· Ensure exceptional customer experience by leading a customer-focused, Guest Obsessed culture in both the kitchen and retail sales floor.· Oversees, addresses, and takes responsibility for all customer feedback related to the culinary program to maintain satisfaction and loyalty.Sales & Business Performance· Drive sales growth by developing and implementing strategies to enhance the culinary and retail business.· Analyze key performance metrics daily and leverage insights to optimize store performance.· Consistently meet or exceed culinary and retail goals by delivering exceptional classes and customer experiences that drive engagement and sales. Performance is measured by key KPIs such as second-class sign-ups, retail product sales, individual sales volume, average transaction value, customer conversion rates, and guest feedback through Google reviews.Operations & Compliance· Manage daily store operations while ensuring compliance with food safety standards, local health codes, and sanitation regulations.· Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses.· May handle liquor, wine, and beer in compliance with state and location alcohol regulations, company policies, including enforcing age restrictions.· Ensure store safety and cleanliness, addressing any maintenance needs promptly.· Maintains the accuracy and integrity of employee records, including but not limited to time and attendance data, food safety certifications, and personal information.· Adhere to applicable wage and hour laws. Accurately records time worked according to SLT Policy.· Models and ensures all Sur La Table policies and standard operating procedures (SOPs) are communicated effectively to associates, maintained and consistently followed. Physical Requirements· Ability to communicate verbally and work cooperatively with associates and customers.· Ability to remain standing for up to 5 hours at a time.· Ability to move about the store coaching and directing associates and/or class participants while selling to customers.· The capability to accurately perceive and differentiate variations in intensity or quality of flavors or odors, or to identify specific tastes or scents using the tongue or nose.· Ability to grab, reach, push, pull, bend, stoop, kneel, and crouch to retrieve and replenish merchandise from stockroom or sales floor.· Ability to use hands to seize, hold, grasp, turn, or otherwise to chop, whisk, slice, stir, juice and/or demonstrate other techniques.· Ability to lift and/or move merchandise weighing up to 50 lbs.· Ability to ascend/descend ladders to retrieve and/or move merchandise.· Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse to accomplish work.· Workweeks are expected to be between 46 and 48 hours with the ability to have a flexible schedule, including nights, weekends, and holidays.· Regular and predictable attendance with the flexibility to adjust class assignments based on demand, ensuring 6-8 classes are taught per week.· Ability to work in a variable kitchen environment included but not limited to open flames, hot surfaces, temperature variations, various food allergens both physical and airborne. Qualifications & Experience· Must be 21 years of age or older at the time of employment.· Culinary degree strongly preferred. We will only consider equivalent experience in exceptional cases.· 1-2 years’ experience as a culinary instructor.· 3-4 years of progressively responsible kitchen management experience.· Valid Food Manager Certification.· Proven track record of achieving sales and motivating high performing sales teams while meeting operational goals.· Strong leadership skills with the ability to inspire, develop, and retain a high performing team.· Excellent communication, problem-solving, and decision-making abilities.· Passion for community engagement and providing exceptional customer experiences.· Proficiency in Microsoft Office Suite and retail systems preferred.This job description represents a summary of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Responsibilities, tasks, and duties of the jobholder might differ from those outlined in the job description and other duties, as assigned, may be part of the job. This job description is not an employment agreement or contract. Sur La Table has the exclusive right to alter this job description at any time without notice. The CSC family of brands provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, provincial, state or local laws. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us. Washington state applicants only: If you believe that this job posting does not comply with applicable Washington state law, please notify us by sending an email to WACandidates@cscshared.com. It is unlawful in Massachusetts to require or administer a lie-detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability. The CSC family of brands is committed to providing reasonable accommodations for qualified individuals with disabilities in our job application procedures. If you need assistance or an accommodation due to a disability, please contact hrbenefits@cscshared.com. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses and identifying potential inconsistencies or verification signals in application materials based on available information. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job Description The Sous Chef is responsible for providing overall leadership, creating a consistent positive environment while maintaining the highest degree of quality in both service and product. This includes overseeing recipe development, item costing, product specification, sourcing, implementation of new menus and on-going quality assurance processes and systems. KEY RESPONSIBILITIES Assist Chef de Cuisine, Executive Sous Chef, and other Sous Chef in all aspects of kitchen procedures and food & beverage to ensure excellence in service and product Devise innovative product offerings for the restaurant Formulate and implement procedural guidelines, policies and standards pertaining to the restaurant Guide and support culinary team in the implementation and adherence of kitchen standards, processes & systems When greeting your team make sure they are in good spirits and ready to work Adhere to all guidelines in the employee handbook Set up and sanitize workstations Ensure all food items are properly stored and easily accessible Supervise food and cooling room temperatures Accept or reject ingredients from suppliers Remember that we have an open kitchen, maintain a clean, orderly, and sanitized kitchen Check all station mise en place (sauces, proteins, and produce) Do random sanitation and temperature checks on each station Check reservation book and prepare staff Ensure the team to be on line for kitchen line up At end of shift the entire line must be scrubbed and wiped down, including the top of the line, this is a team effort Fill out prep list Do freezer pull All mise en place pans rotated, wrapped and dated Check out with FOH manager before going home Perform other task or projects as assigned by management REQUIRED EXPERIENCE AND QUALIFICATIONS Culinary associate degree or apprenticeship in culinary arts preferred, and at least 2 years in a supervisory level in a luxury restaurant or hotel setting Ability to train, guide and coach line cooks and new hires Strong teamwork and communication skills Able to work long shifts in a fast paced environment Flexibility to work shifts, weekends, nights, and holidays Food Safety certified Able to be organized, manage time wisely and work with little to no direct supervision Very high attention to detail Sensitive to cultural nuances Able to handle a multitude of tasks in an intense, fast paced environment Ability to maintain a clean and professional appearance as per company policies Ability to stand for extended periods of time Multi-lingual is a plus We use eVerify to confirm U.S. Employment eligibility.

Job Description Job Summary: Scarpetta Nomad is seeking a skilled Pastry Sous Chef to join our team in New York. The Pastry Sous Chef will assist in the preparation and production of high-quality pastries, desserts, and baked goods. Qualifications: • Proven experience working as a Pastry Chef or Pastry Sous Chef, • Strong knowledge of pastry techniques, ingredients, and flavors, • Ability to manage and lead a team effectively, • Excellent organizational and time-management skills, • Creativity and passion for creating visually appealing and delicious pastries Responsibilities: • Assist in planning, preparing, and executing a variety of pastries, desserts, and baked goods, • Oversee the pastry kitchen operations and ensure quality and consistency in all products, • Train and mentor pastry team members, • Maintain inventory of ingredients and supplies, • Ensure compliance with food safety and sanitation regulations Additional Requirements: • Culinary degree or relevant certification is a plus, • Flexibility to work evenings, weekends, and holidays, • Ability to work in a fast-paced environment and meet deadlines LDV is a boutique hospitality group that creates authentic and unique restaurant and cocktail bar experiences across the country, both independently and for iconic hotels, inspired by La Dolce Vita, "The Good Life." The mission of LDV is to channel our passion for genuine hospitality into creating charming restaurant and bar experiences. Through our F&B offerings, we bring La Dolce Vita, "The Good Life," to our guests by curating an ambiance of effortless elegance. These experiences elevate and define a true sense of place for our hotel partners. We achieve this with our team of extraordinary people, culinary integrity, and excellence in service.

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 Description Sous Chef Location: New York, NY We are seeking a talented, hands-on Sous Chef to support kitchen operations at a high-volume Mexican-inspired restaurant in New York City. The ideal candidate is a passionate culinary professional with strong leadership skills, a commitment to food quality, and experience maintaining consistency and efficiency in a fast-paced kitchen. The Sous Chef will work closely with the Executive Chef to oversee daily kitchen operations, lead and develop the culinary team, maintain food safety standards, and ensure every dish meets established quality and presentation expectations. 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 performance and teamwork., • Ensure consistency in food quality, portion control, presentation, and recipe execution., • Oversee kitchen stations during service and ensure timely, accurate preparation of all menu items., • Assist with menu development, seasonal specials, and new dish implementation., • Monitor food costs, inventory, purchasing, product rotation, and waste control., • Maintain proper food storage, sanitation, cleanliness, and compliance with NYC health regulations., • Manage kitchen scheduling, station assignments, and staffing needs., • Support ordering and inventory management to ensure adequate product availability., • Collaborate with front-of-house leadership to ensure smooth service and a positive guest experience., • Help maintain kitchen organization, equipment standards, and established operating procedures., • Step in to lead kitchen operations in the Executive Chef's absence. Qualifications:, • 3+ years of professional kitchen experience, including experience as a Sous Chef or Kitchen Manager., • Experience in high-volume, full-service restaurant operations preferred., • Strong culinary skills and knowledge of Mexican cuisine, Latin flavors, and contemporary cooking techniques preferred., • Proven ability to lead, train, and develop a culinary team., • Knowledge of food costing, inventory management, portion control, and waste reduction., • Strong understanding of food safety, sanitation, and proper food handling procedures., • Ability to remain organized and focused in a fast-paced kitchen environment., • Excellent communication, teamwork, and problem-solving skills., • Flexible availability, including evenings, weekends, and holidays as needed. Qualified culinary professionals who are passionate about food, leadership, and delivering an exceptional dining experience are encouraged to apply.

Job DescriptionDescription: The Glen Oaks Club, a premier club in Long Island, NY, is seeking a Senior Sous Chef. The Glen Oaks Club is known for providing its members with an exceptional and personalized experience. For nearly 100 years the Glen Oaks Club has been evolving to maintain its stature as a home away from home for its member families. Summary: The Senior Sous Chef supports the Executive Chef and Executive Sous Chef in overseeing daily kitchen operations, ensuring the highest standards of food quality, consistency, and presentation. This role is responsible for supervising kitchen staff, coordinating food preparation for à la carte dining and events, and maintaining a clean, safe, and efficient culinary environment consistent with the standards of a private club. Key Responsibilities: • An engaged self-starter. A confident leader with empathy and ability to supervise and coordinate kitchen staff, including line cooks, pantry staff, and dishwashers., • The Senior Sous Chef ensures all food is prepared, portioned, and presented in accordance with established recipes and Club standards., • Is the supervisor of all a la carte food operations, checking daily for the quality and quantity of la carte food items needed. Also to lend creativity and help to ensure that the food quality and presentation of banquet meals and buffets are of the highest standards., • He/she monitors food storage, rotation, and quality in all kitchen and storage areas, including walk-in coolers and freezers., • Oversee deliveries to ensure products meet quality, quantity, and pricing standards. Assists with inventory management, including monthly counts and organization of food and kitchen supplies., • He/she is highly organized, with the ability to meet deadlines related to a la carte service, event execution, weekly features, and operational deliverables., • Passionate about all things culinary and committed to staying current with food trends, techniques, and equipment., • Ensure the production of all a la carte items such as soups, sauces, and daily mise en place meets quality standards., • Represents the Culinary Team when working dining room ‘Action Stations.’ Is visible and engages with membership in a professional manner., • Understand and assist with the development of all menus including procedures for seasonality, pricing, kitchen specification worksheets, portion specifications, and ordering system., • The Senior Sous Chef will attend regular staff meetings where practical and is expected to maintain a professional relationship with all employees. He or she will communicate weekly schedules and document the performance of employees under his or her supervision., • Work with the Executive Sous Chef on scheduling, employee reviews, counseling, employee grievances, and motivation of staff., • The Culinary Director writes budgets for the department. The Senior Sous Chef role will be able to monitor food costs and labor costs to help stay in line with the budget., • Oversee EDR (employee dining room) food for proper holding temps and quality of food items. The quality of the employee meals is vitally important to the morale of the Club staff. Therefore, The Senior Sous Chef will help ensure that attractive, quality food is available for staff meals., • Work with maintenance on general upkeep of kitchen. Perform monthly kitchen inspections for general upkeep and cleanliness., • To assume responsibility for the Executive Sous Chef’s duties in conjunction with other Sous Chefs and understand the operations of all food outlets including banquets, a la carte, and special events.Requirements: Required Qualifications • Two (2) to four (4) years of related culinary experience or equivalent combination of education and experience., • Strong culinary knowledge and hands-on cooking skills., • Proven ability to lead, train, and motivate a team., • Strong organizational, leadership, and time management skills., • Ability to work in a fast-paced, high-pressure environment., • Effective communication skills in English, both verbal and written., • Food Managers Certification. Preferred Qualifications • Associate or Bachelor’s degree in Culinary Arts from an accredited institution (e.g., American Culinary Federation accredited program)., • Experience in a private club, resort, or high-volume hospitality environment., • Experience with menu development, costing, and inventory systems., • Familiarity with payroll systems, ordering systems, and kitchen management software. Compensation & Benefits • $85,000 - $90,000 annually, • Group health coverage (medical, dental, & vision), • 401(k) plan, • Company provided life insurance, • Generous paid holiday schedule and paid vacation & sick days

Job DescriptionDescription: Job Title: Chef de Partie Reports To: Sous Chef Department: Back of House - Culinary Employment Type: Hourly, Non-Exempt Pay Rate: $22.00 - $28.00 per hour, based on experience About José Andrés Group José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide. At the Ritz-Carlton Nomad, Bazaar Meat by Chef José Andrés is a wild celebration of the carnivorous - where bold flavors, theatrical flair, and inventive techniques redefine the modern steakhouse. From perfectly grilled meats to imaginative cocktails and shareable plates, every bite is a dazzling and delicious adventure. We are seeking dynamic hospitality professionals to join our team and support our mission to Change the World Through the Power of Food! Position Summary The Chef de Partie is a hands-on station captain who ensures prep, station readiness, and service execution meet JAG standards every shift. You’ll set the pace, coach cooks, troubleshoot in real time, and partner with culinary leadership on quality control, food safety, and pars - delivering consistency, speed, and teamwork during high-volume service. Key Responsibilities • Lead your station during service, set the pace on the line, and support teammates during busy periods., • Coordinate with expo to manage ticket flow, coursing, and timing while maintaining food quality., • Set up and stock your station; ensure mise en place and pars are ready for service., • Prep, cook, and plate menu items to standardized recipes, portioning, and presentation., • Translate forecasts into prep plans and adjust production as needed for current and next-day service., • Maintain food safety and sanitation standards (FIFO, temps, allergens, clean-as-you-go)., • Assist with receiving, proper storage, inventory rotation, and minimizing waste., • Provide quick tastings and on-the-spot coaching to support quality and team development., • Safely operate kitchen equipment and report maintenance needs., • Demonstrate reliability and professionalism while helping create a respectful, inclusive, and learning-focused kitchen environment.Requirements: What We’re Looking For • Open availability with flexibility (minimum of 3 days per week, including evenings, weekends and holidays)., • 2–3+ years professional kitchen experience (upscale casual, casual fine, or fine dining preferred) with strong line proficiency - grill, sauté, fry, garde manger., • Demonstrated ability to lead a station and guide peers during peak service., • Knowledge of HACCP/food safety; Food Handler certification (or ability to obtain)., • Strong organization, urgency, and calm under pressure; clear communicator and teammate., • Knowledge of cooking techniques, kitchen equipment, and food safety standards., • Solid knife skills and ability to follow prep lists and recipes., • Culinary degree is a plus. Working Conditions & Physical Requirements • 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., • Ability to work at a steady pace while multitasking in limited kitchen space., • Frequent exposure to heat, steam, refrigeration, and cleaning chemicals., • Continuous use of knives and kitchen equipment., • Ability to lift 30–50 lbs regularly., • Occasional pushing or pulling of carts/equipment up to 250 lbs., • Requires repetitive motions including grasping, writing, standing, sitting, walking, repetitive motions, bending, hearing ability., • Slip-resistant footwear required. In Return, We Offer You • Competitive hourly pay with opportunities for advancement, • Eligible health & wellness benefits (for qualifying positions), • Employee dining and partner discounts, • Growth in a values-driven, award-winning hospitality group Equal Opportunity Employer José Andrés Group is an Equal Opportunity Employer and participates in the Federal E-Verify Program.

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

Job DescriptionDescription: About Nine Orchard Housed in a meticulously restored 1912 Beaux-Arts landmark building (formerly the Jarmulowsky Bank), Nine Orchard has reimagined old-world New York elegance for a contemporary downtown crowd. Located at the vibrant crossroads of the Lower East Side, our culinary program celebrates craftsmanship, historic sophistication, and a celebratory neighborhood atmosphere. From the generous, brasserie-inspired traditions of Corner Bar (celebrated by The New York Times as "cooking of a very high order") to the opulent, grand atmosphere of the Swan Room cocktail lounge, curated events, and bespoke in-room dining, food and beverage is at the absolute heart of the Nine Orchard guest experience. Position Summary We are seeking an experienced, passionate, and highly organized Sous Chef to join our premier culinary team. As a Sous Chef at Nine Orchard, you will work hand-in-hand with our Executive culinary leadership to manage daily kitchen operations across multiple concepts. You will lead, mentor, and inspire a talented line cook team, ensuring that every plate—from a perfect morning French omelet to an elegant evening fruits de mer platter—meets our uncompromising standards of excellence, precision, and craftsmanship. Key Responsibilities • Culinary Excellence & Execution: Oversee daily food preparation, production, and service across the hotel's outlets (Corner Bar, Swan Room, Room Service, and Private Events), ensuring flawless execution, presentation, and consistency., • Kitchen Leadership & Mentorship: Actively manage, train, and mentor line cooks, prep cooks, and stewards. Foster a collaborative, positive, and high-energy kitchen culture rooted in mutual respect and continuous learning., • Operational Management: Manage inventory, daily ordering, and food cost controls while minimizing waste. Ensure kitchen labor is effectively scheduled and managed according to fluctuating business volumes., • Quality & Consistency Control: Maintain strict standards for food safety, sanitation, and organization. Conduct daily line checks, taste components throughout the day, and enforce compliance with NYC Department of Health (DOH) codes., • Menu Collaboration: Work closely with the Executive Chef on seasonal menu transitions, daily specials, and refining techniques, maximizing the use of premium local and artisanal ingredients., • Cross-Departmental Synergy: Coordinate seamlessly with front-of-house (FOH) managers, hotel operations, and the events team to ensure timing and hospitality standards are perfectly synchronized. Qualifications & Skills • Experience: A minimum of 2–3 years of experience as a Sous Chef or Junior Sous Chef in a high-volume, critically acclaimed NYC restaurant or a luxury boutique hotel environment., • Culinary Technique: Strong foundational knowledge of classic European techniques (particularly French/brasserie traditions) combined with a deep appreciation for contemporary, ingredient-focused cooking., • Leadership Capabilities: Exceptional communication and leadership skills; ability to remain calm, focused, and decisive under pressure in a fast-paced environment., • Business Acumen: Foundational understanding of food costing, inventory management systems, and labor controls., • Certifications: Food Protection Certificate issued by the NYC Department of Health and Mental Hygiene is required., • Availability: Flexible schedule required, including the ability to work mornings, evenings, weekends, and holidays according to operational needs. What We Offer • Competitive salary commensurate with experience., • Comprehensive medical, dental, and vision insurance., • Paid Time Off (PTO) and holiday pay., • Dining discounts across our property venues., • Immense opportunities for professional growth and upward mobility within a highly respected hospitality network.Requirements:

Job DescriptionDescription: Job Title: Banquet Sous Chef Location: The Ritz-Carlton New York, NoMad – New York, NY Reports To: Executive Chef / Executive Sous Chef Department: Culinary – Banquets & Events Employment Type: Full-Time, Exempt Salary Range: $70,000–$75,000 per year + Bonus Eligibility & Benefits About José Andrés Group José Andrés Group (JAG), led by Chef José Andrés, is known for creating exceptional dining experiences through culinary innovation, outstanding hospitality, and a values-driven culture. At The Ritz-Carlton New York, NoMad, JAG delivers elevated culinary experiences within a luxury hospitality environment. From intimate private gatherings and corporate meetings to weddings, receptions, and large-scale celebrations, our Banquets & Events team brings together exceptional food, thoughtful presentation, and seamless hospitality. Position Summary The Banquet Sous Chef is a hands-on culinary leader responsible for supporting the planning, preparation, and execution of banquet and event culinary operations at The Ritz-Carlton New York, NoMad. Working closely with Executive Culinary Leadership, Banquet Operations, Event Sales, and hotel partners, the Banquet Sous Chef ensures every event is executed according to established menus, Banquet Event Orders (BEOs), timelines, guest counts, and JAG culinary standards. The ideal candidate is highly organized, detail-oriented, and comfortable managing multiple events and changing priorities simultaneously. This individual brings strong banquet or high-volume culinary experience, a positive leadership style, and a passion for developing teams and delivering exceptional experiences. Key ResponsibilitiesBanquet & Event Execution • Lead culinary preparation and execution for banquets, weddings, corporate functions, receptions, private events, and special events., • Review BEOs thoroughly to understand menus, guest counts, service styles, timelines, dietary restrictions, and special requests., • Ensure all food is prepared and executed according to established recipes, portions, presentation standards, and event timelines., • Coordinate multiple events and production needs simultaneously while maintaining quality and consistency., • Oversee execution of plated dinners, buffets, receptions, passed hors d'oeuvres, chef-attended stations, and other event formats., • Maintain an active, hands-on presence during preparation, plating, and event execution., • Anticipate challenges and adjust production, timing, or team deployment as necessary., • Ensure food is delivered at the appropriate temperature and according to established service timelines.Production & Preparation, • Organize daily and weekly production based on upcoming BEOs and forecasted event volume., • Create and communicate clear prep lists and production priorities., • Establish appropriate pars and mise en place for upcoming events., • Monitor preparation, cooking, holding, plating, and service., • Ensure products meet JAG standards for flavor, freshness, quality, and presentation., • Coordinate equipment, smallwares, serving pieces, and culinary supplies required for each event., • Maintain organized production, staging, refrigeration, and storage areas., • Communicate shortages or production concerns proactively to Executive Culinary Leadership.Team Leadership & Development, • Provide daily leadership, coaching, and direction to banquet cooks and culinary team members., • Assign production and service responsibilities based on event requirements and team strengths., • Train culinary team members on recipes, preparation techniques, plating standards, sanitation, and banquet execution., • Conduct culinary briefings and communicate event-specific priorities., • Support onboarding and development of new culinary team members., • Provide timely and constructive coaching and feedback., • Foster a positive, respectful, inclusive, and accountable kitchen culture., • Lead by example with professionalism, urgency, organization, and attention to detail.BEO & Event Coordination, • Review upcoming BEOs with Culinary Leadership, Banquet Operations, and Event Sales., • Identify staffing, production, equipment, specialty product, and timing requirements in advance., • Confirm allergies, dietary restrictions, VIP requests, and customized menu requirements., • Identify discrepancies or questions regarding BEOs before production begins., • Participate in BEO meetings, tastings, and event-planning meetings as required., • Maintain awareness of last-minute changes and ensure updates are communicated clearly to the culinary team., • Ensure a seamless transition between culinary production and banquet service.Culinary Quality & Presentation, • Taste and inspect food throughout preparation and service., • Maintain consistency in recipes, portions, cooking techniques, and presentation., • Monitor plating to ensure consistency across large guest counts., • Maintain the same level of quality and attention to detail regardless of event size., • Monitor buffet, reception, and action-station presentation throughout events., • Support client tastings, customized menus, VIP events, and special culinary requests., • Assist Executive Culinary Leadership with seasonal banquet menus and new event offerings.Inventory & Cost Control, • Assist with ordering and maintaining appropriate banquet food and supply pars., • Monitor product utilization, yields, portion control, and waste., • Ensure production quantities align with guaranteed guest counts and event requirements., • Maintain proper FIFO rotation, labeling, dating, and storage., • Communicate shortages, spoilage, excessive waste, and unusual product usage promptly., • Assist with inventory counts as assigned., • Support food-cost objectives through responsible preparation, portioning, and product utilization.Food Safety & Sanitation, • Maintain exceptional cleanliness, organization, and sanitation throughout banquet culinary areas., • Ensure compliance with NYC Department of Health requirements, JAG standards, and property food-safety procedures., • Monitor food temperatures throughout preparation, holding, transportation, and service., • Ensure proper cooling, storage, labeling, and dating procedures., • Reinforce allergen awareness and cross-contamination prevention., • Ensure dietary restrictions and food allergies are handled accurately and safely., • Maintain inspection readiness at all times., • Identify and address food-safety or sanitation concerns immediately.Collaboration & Communication, • Partner closely with Executive Culinary Leadership, Banquet Operations, Event Sales, and FOH leadership., • Maintain clear communication regarding event timing, menus, guest counts, and last-minute changes., • Coordinate with banquet service teams to ensure proper pacing and food delivery., • Build strong working relationships with Ritz-Carlton hotel partners and departments., • Participate in BEO meetings, operational meetings, tastings, and post-event reviews., • Support other JAG culinary operations within the property when business needs require., • Represent José Andrés Group professionally in interactions with clients, guests, and hotel partners.Requirements:What We're Looking For, • 3+ years of professional culinary experience with progressive leadership responsibility., • Previous Banquet Sous Chef, Sous Chef, Junior Sous Chef, Chef de Partie, or comparable culinary leadership experience preferred., • Luxury hotel, banquet, catering, high-volume events, or large-scale culinary production experience strongly preferred., • Experience reading and executing from BEOs and detailed event specifications., • Experience with plated events, buffets, receptions, action stations, and high-volume functions., • Strong culinary fundamentals, knife skills, and production knowledge., • Ability to organize and execute multiple events simultaneously., • Strong understanding of production planning, portion control, yields, inventory, and food cost., • Proven ability to train, coach, and motivate culinary team members., • Exceptional attention to detail and presentation., • Strong organizational, communication, and time-management skills., • Ability to remain composed and solution-oriented during high-volume events and changing timelines., • Positive attitude, strong work ethic, and hands-on leadership style., • Genuine eagerness to learn, grow, and continue developing as a culinary leader., • Strong understanding of food safety, sanitation, and allergen procedures., • NYC Food Protection Certificate or ability to obtain required certification., • Flexible availability, including early mornings, evenings, weekends, holidays, and extended hours based on event schedules.Success in This Role Success as Banquet Sous Chef will be demonstrated through: • Consistent execution of high-quality banquet and event cuisine., • Accurate execution of BEOs, guest counts, dietary requirements, and event timelines., • Strong organization and preparedness across multiple simultaneous events., • Consistent food quality, temperature, portioning, and presentation., • Effective leadership and development of the banquet culinary team., • Strong food-cost, portion-control, and waste-management practices., • Excellent sanitation and food-safety standards., • Seamless collaboration between Culinary, Banquet Operations, Event Sales, and Ritz-Carlton partners., • Positive contribution to the culinary culture and overall guest experience.In Return, We Offer You, • Competitive base salary of $70,000–$75,000 per year, • Performance-based bonus eligibility, • Comprehensive health & wellness benefits, • Retirement savings opportunities, • Paid time off, • Employee dining and partner discounts, • Culinary training, mentorship, and professional development, • Career advancement opportunities throughout José Andrés Group, • Experience working within a luxury hotel and high-volume events environment, • The opportunity to execute exceptional events alongside experienced culinary and hospitality teamsEqual Opportunity Employer José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

Job Description Position Title: SOUS CHEF- CLARK, NJ Salary: $68,000 - $74,000 As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email MyReferral@compass-usa.com. Job Summary As a Sous Chef I, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client’s culture and guidelines, the Health Department’s regulations, and the company’s standards and expectations of food quality, freshness and presentation. The Sous Chef I also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management Essential Duties and Responsibilities: • Assists in coordinating and participating in the preparation and cooking of various food items., • Assists with planning and creating menus., • Rolls out new culinary programs in conjunction with the marketing and culinary team., • Assists with managing cost controls and controlling expenditure., • Performs other duties as assigned. Qualifications: • 5 years of related culinary experience including 1 year at the management level., • Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations., • Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation., • Ability to set up and distribute production sheets., • Supervisory, leadership, training, management, and coaching skills., • ServSafe or Department of Health Certification is preferred., • Computer skills and knowledge of MS Office products including Excel., • Associate’s degree in Culinary Arts is preferred. Apply to Eurest today! Eurest is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Eurest 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, • Personal Leave 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 or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2026/01/2026Wage-TransparencyEurest.pdf 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. Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis.

Job Description Porter House, part of the Restaurant Collection at the Deutsche Bank Center, is seeking a Sous Chef for immediate hire. The Sous Chef is responsible for working with the other Sous Chefs and Chef de Cuisine to manage daily kitchen operations including production, staffing, inventory, admin duties, sanitation and safety. This position requires flexibility, problem solving skills and great attention to detail. This position ensures all management requests are performed while maintaining high standards and quality. The Sous Chef is responsible for providing high quality customer service at all times. Primary Duties: • Accountable for carrying out all requests made by the Chef or Chef de Cuisine in the most professional, effective, efficient matter., • Assist in maintaining budgeted food and labor costs. Maintain quality and standards., • Responsible for execution and production of existing PHNY menu. Full understanding of menu is essential., • Monitor and produce all menu items requiring special skills. Responsible for tasting, and adjusting the seasonings of all soups, sauces, purees and garnishes. Provide constructive feedback with finesse when necessary., • Act as Expeditor if necessary. Insure all plates are consistent throughout service., • Work with other Sous Chefs and Chef de Cuisine in taking of inventory., • Work with other Sous Chefs and Chef de Cuisine to ensure all standards of quality are achieved in relation to sanitation, organization, consistency, and employee morale., • Review needs, create accurate purchase orders, and place accurate orders as needed specifically for the next day’s fish and seafood., • Ability to communicate with all levels of staff. Exhibit honesty, trustworthiness, perseverance and commitment, • Complete all required paperwork, including requisitions, production records, NYC Dept. of Health or HAACP requirements etc., • Responsible for training and development of all kitchen personnel. Monitor and report all disciplinary infractions by all staff to the Chef de Cuisine., • Responsible for entire opening and/or closing checklists including (but not limited to) meat and fish storage, cleanliness of all walk-in refrigerators, securing of all necessary doors, boxes, etc., breaking down of hot line and raw bar and check overnight stocks., • Work on the line or any station when asked, or when necessary without hesitation., • Work with students and new employees to orient to kitchen., • Responsible for maintaining high standards in prevention of Food Borne Illness, including Health Dept. code implementation., • Implement Kitchen safety program, including proper accident prevention. Required Knowledge, Skills and Abilities: • Able to produce and provide high quality food and service, • Effective management style promoting a team atmosphere, • Knowledge of all kitchen operations, • Ability to communicate verbally and in writing., • Manage effectively through delegation Education and Experience Requirements: • Culinary degree or equivalent experience., • 2-4 Years prior fine dining / high volume production, • Prior NYC experience preferred, • Prior line or entry level sous chef experience required *In accordance with the NYC Covid-19 Vaccine Mandate- all food establishment employees are required to show proof of the Covid-19 vaccine. Porter House 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 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 DescriptionOverview Well established Italian restaurant located in Rockland County, NY. Seeking a sous chef/prep cook for a full time position. This is a year round position, not seasonal. We prefer someone that can easily commute here (preferably in Rockland/Bergen County). This is a great opportunity to join our team and provides security for employees that help us thrive. If you have experience with Italian cuisine that is a plus. Responsibilities • Oversee food preparation and cooking processes to ensure quality and consistency., • Assist in menu planning and development, incorporating seasonal ingredients and culinary trends., • Manage inventory control, including ordering supplies and maintaining stock levels., • Supervise kitchen staff, providing training and guidance to ensure adherence to food safety standards., • Collaborate with the Head Chef to implement new recipes and improve existing ones., • Ensure compliance with health regulations and maintain a clean, organized kitchen environment., • Participate in catering events, managing food service operations as needed., • Handle special dietary requests while maintaining high standards of food presentation.Requirements, • Proven experience in a culinary role, preferably as a Sous Chef or Line Cook in fine dining or catering environments., • Strong leadership skills with experience in team management and shift supervision., • Knowledge of food safety regulations and best practices for food handling., • Excellent cooking skills with proficiency in various cooking techniques., • Experience with menu planning, inventory management, and kitchen management., • Ability to work efficiently under pressure while maintaining attention to detail., • Strong communication skills and a passion for providing exceptional hospitality., • Culinary degree or equivalent experience is preferred. Join us in creating memorable dining experiences by bringing your culinary expertise to our team!Job Type: Full-time Benefits: • Food providedExperience:, • Italian cuisine: 2 years (Required)Language:, • English (Required)Shift availability:, • Day Shift (Required), • Night Shift (Required)Ability to Commute:, • Orangeburg, NY 10962 (Required)Ability to Relocate:, • Orangeburg, NY 10962: Relocate before starting work (Required)Work Location: In person

Job DescriptionDuties include but are not limited to: • Supervise and coordinate the activities of kitchen staff, • Manage and train kitchen team members, • Oversee food preparation and ensure quality and consistency, • Collaborate with the head chef to create new menu items and specials, • Maintain inventory levels and order supplies as needed, • Ensure compliance with food safety and sanitation regulations, • Monitor kitchen operations to optimize efficiency and productivity, • Assist in the development and implementation of standard operating procedures Experience: • Minimum of 3 years of experience in a similar role, • Strong knowledge of food handling, preparation, and production techniques, • Excellent organizational and time management skills, • Ability to work in a fast-paced environment while maintaining attention to detail, • Strong leadership and team management abilities Please note that this job description is not exhaustive and additional duties may be assigned as needed.