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Job Description DUTIES AND KEY RESPONSIBILITIES: • Check floor plan for assigned station and side work., • Greet all residents and guests. Assist residents to table and help them fold walkers as needed., • Distribute/collect menus. Take meal orders, monitor residents’ dietary needs and make menu suggestions accordingly., • Assist in the plating and proper portion controls of some or all of the following: appetizer, salads, soup, beverages and desserts for residents and guests., • Before serving, check the meal to ensure that it is appetizing in appearance and aroma and will present well., • Serve meals and beverages to residents, ensuring accuracy and promptness., • Monitor resident’s eating habits and report anything unusual to the Director of Wellness., • Check back to tables after the meal is served to see that meal is acceptable and that residents have everything needed for a satisfying dining experience., • Watch for residents' cues and non-verbal communication to anticipate their needs and provide prompt service., • Respond promptly to special requests and dietary preferences, accommodating residents' individual needs. Respond to resident questions about the food, if possible, if not, report the question to the Chef on duty., • Set and clear tables. Ensure cleanliness and organization in the dining area. Check table settings for cleanliness, especially inspecting glass and silverware and remove and/or replace as necessary., • Pick up all dirty dishes as the resident finishes each course., • Bus tables at end of meal. Carry soiled dishes, utensils, etc., to wash area; scrape dishes and place in the dish drop off area., • Re-sets tables in station completely, including wiping down vases, salt and pepper shakers, change tablecloths, wipe chairs and chair legs., • Assure that condiments and supplies for the next meal are readily available., • Provide excellent customer service to residents, their families, and guests, creating a friendly and comfortable environment., • Develop positive relationships with residents, addressing them by name and engaging in conversation to enhance their dining experience., • Familiarize yourself with the daily menu, including options for special diets and dietary restrictions prior to approaching wait stations., • Assist residents in making informed choices by providing detailed descriptions of the menu items and making recommendations based on their preferences., • Work closely and cooperatively with kitchen staff, ensuring accurate communication of orders and any specific dietary requirements., • Collaborate with other team members to maintain a smooth flow of service and address any issues or concerns promptly., • Assist other employees in the performance of their assignments when you are available, seeking out opportunities to help., • Recognize the need for variations in staffing and volunteer to fill open shifts., • Follow established hygiene and safety protocols, maintaining cleanliness and organization in the dining area., • Adhere to food handling guidelines and ensure proper sanitation of dishes, utensils, and service areas., • Follow proper storage practices, including time and date labeling, quality assurance, categorizing storage areas and stock rotation., • Detect and identify any unpleasant odors in the dining area, such as spoiled food or unsanitary conditions, and promptly address them., • Clean and sanitize the following: commercial coffee maker, iced tea machine, juice and /or soda dispenser, ice cream freezer, soft serve yogurt, reach-in refrigerators and freezers, bussing carts, conveyor and/or popup toaster, stainless steel, storage and production surfaces., • Vacuum floors and mats, sweep floor in service area, remove trash as required., • Complete special assigned cleaning jobs based on periodic schedules., • Foster a sense of community by engaging with residents, listening to their feedback, and addressing any concerns or special requests., • Promote social interaction during mealtimes to enhance the residents' overall experience., • Support the organization and execution of special events and celebrations within the community., • Assist in setting up and decorating dining areas for these occasions, ensuring a festive and welcoming atmosphere., • Wear proper and clean company uniform., • Performs other duties and/or assists in other departments as assigned by Supervisor, Executive Director or Manager on duty.

Job Description Job Title: Server Location: New York, New York Employment Type: Part Time Salary Range:$19.00- $20.00 /Hr. Department: About Us: Want to know what makes our employees eager about going to work every day? The people we serve. Being a part of Maplewood requires passion and a desire to help others. Each employee has the ability to touch the hearts of all our seniors and be a part of something bigger than themselves. It’s not just a job. It’s an extraordinary life. Maplewood Senior Living is a state-of-the-art, forward-thinking senior living provider. We offer a home-like, luxury environment for our residents, allowing them to live “the good life” in a safe environment. As an associate of Maplewood Senior Living, you will have the ability to make a profound difference in the lives of seniors each and every day. As we continue to grow, we are seeking Staff Accountants to become part of our family. We invite you to take your first step toward a rewarding career with us! Key Responsibilities: • Provide outstanding customer experience for residents and their loved ones, as well as other visitors to the community, • Maintain professional appearance at all times, • Ensure that residents are comfortable, engaged, and catered to in the dining rooms, • Complete all side work assignments in between meal periods, • Perform weekly inventory of dining room wares and supplies and request additional supplies as needed, • Take orders from residents and guests and enter in the point-of-sale system, • Follow all Inspīr service standards as described in the departmental manual, • Attend daily pre-shift meeting with culinary team, • Be familiar with the daily menu and how the dishes are prepared before each meal and be able to answer questions related to the menu, • Monitor residents and guests for intoxication and report such findings to immediate supervisor, General Manager or Director of Nursing immediately and prior to serving the resident or guest additional drinks, • Keep dining rooms clean and properly arranged for residents, • Perform assignments after dining rooms closes and ensure the rooms are ready for the next meal period, • Engage with tours and the sales team to offer the best possible first impression, • Develop and maintain a good working rapport with teammates and associates in other departments to ensure that the dining experience is of the highest quality for residents and guests, • Complete monthly in-service education hours as required by state specific regulations and company policies, • Perform others tasks as assigned by the Dining Room Manager or Executive Chef, • Follow emergency procedures and seek immediate assistance when needed, • Understand and comply with all Inspīr safety practices and procedures associated with the kitchen and dining rooms, • Understand Inspīr fire plan and evacuation procedures, • Ensure the dining rooms are free of potential safety hazards, report necessary repairs as needed, • Communicate effectively with supervisor and other associates, • Advise supervisor and appropriate manager of any perceived changes in the physical and mental health of a resident immediately, • Participate in on-going in-service and training requirements, • Follow emergency procedures, • Understand and comply with all Inspīr safety practices and procedures Education/Experience/Licensure/Certification: • High School diploma or equivalent required, • Ability to maintain positive working relationships with residents, their families, peers and other staff members, • One (1) year of server experience (experience serving seniors preferred), • Experience with point-of-sale system preferred Why You'll Love working for Us: • Competitive wages, • Flexible shifts, • Growth opportunities, • Bonus & incentive programs, • Competitive Benefits Package: including medical, dental, vision, 401K match, company paid time-off, life insurance policy, insurance deductibles and voluntary Aflac insurance for our full-time employees. Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

Job Description Job Title: Server Location: New York, New York Employment Type: Part Time Salary Range:$19.00- $20.00 /Hr. Department: Dining Services About Us: Want to know what makes our employees eager about going to work every day? The people we serve. Being a part of Maplewood requires passion and a desire to help others. Each employee has the ability to touch the hearts of all our seniors and be a part of something bigger than themselves. It’s not just a job. It’s an extraordinary life. Maplewood Senior Living is a state-of-the-art, forward-thinking senior living provider. We offer a home-like, luxury environment for our residents, allowing them to live “the good life” in a safe environment. As an associate of Maplewood Senior Living, you will have the ability to make a profound difference in the lives of seniors each and every day. As we continue to grow, we are seeking Staff Accountants to become part of our family. We invite you to take your first step toward a rewarding career with us! Key Responsibilities: • Provide outstanding customer experience for residents and their loved ones, as well as other visitors to the community, • Maintain professional appearance at all times, • Ensure that residents are comfortable, engaged, and catered to in the dining rooms, • Complete all side work assignments in between meal periods, • Perform weekly inventory of dining room wares and supplies and request additional supplies as needed, • Take orders from residents and guests and enter in the point-of-sale system, • Follow all Inspīr service standards as described in the departmental manual, • Attend daily pre-shift meeting with culinary team, • Be familiar with the daily menu and how the dishes are prepared before each meal and be able to answer questions related to the menu, • Monitor residents and guests for intoxication and report such findings to immediate supervisor, General Manager or Director of Nursing immediately and prior to serving the resident or guest additional drinks, • Keep dining rooms clean and properly arranged for residents, • Perform assignments after dining rooms closes and ensure the rooms are ready for the next meal period, • Engage with tours and the sales team to offer the best possible first impression, • Develop and maintain a good working rapport with teammates and associates in other departments to ensure that the dining experience is of the highest quality for residents and guests, • Complete monthly in-service education hours as required by state specific regulations and company policies, • Perform others tasks as assigned by the Dining Room Manager or Executive Chef, • Follow emergency procedures and seek immediate assistance when needed, • Understand and comply with all Inspīr safety practices and procedures associated with the kitchen and dining rooms, • Understand Inspīr fire plan and evacuation procedures, • Ensure the dining rooms are free of potential safety hazards, report necessary repairs as needed, • Communicate effectively with supervisor and other associates, • Advise supervisor and appropriate manager of any perceived changes in the physical and mental health of a resident immediately, • Participate in on-going in-service and training requirements, • Follow emergency procedures, • Understand and comply with all Inspīr safety practices and procedures Education/Experience/Licensure/Certification: • High School diploma or equivalent required, • Ability to maintain positive working relationships with residents, their families, peers and other staff members, • One (1) year of server experience (experience serving seniors preferred), • Experience with point-of-sale system preferred Why You'll Love working for Us: • Competitive wages, • Flexible shifts, • Growth opportunities, • Bonus & incentive programs, • Competitive Benefits Package: including medical, dental, vision, 401K match, company paid time-off, life insurance policy, insurance deductibles and voluntary Aflac insurance for our full-time employees. Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

Job Description • We have an opening for full time SERVER ASSISTANT positions., • Location: Marcel - 945 Madison Avenue, New York, NY 10021. Note: online applications accepted only., • Schedule: Full time; Days may vary, 6:00 AM to 3:00 PM. Breakfast and lunch schedules are needed, and weekend availability is required. More details upon interview., • Requirement: Previous fine dining experience is required., • Fixed Pay Rate: $11.35 per hour., • Why work for us?:, • Chase the dream of French cuisine, where culinary legends are made., • Level up your game; aim to outshine everyone in the industry., • Look up to the masters; learn from the chefs you admire., • Bring that authentic French kitchen energy; intensity, passion, precision., • Be the next rising star; an up-and-coming cook with big ambitions., • Dream big; inspired by icons like Chef Juan., • Work with the best of the best; top-tier tools, kitchens, and ingredients. Marcel is located in the iconic Breuer building on Madison Avenue, a Roman and Williams–designed space created in partnership with Sotheby’s where cuisine, art, and design converge. Led by Chef-Partner Marie-Aude Rose and Executive Chef Juan Moncalvo, the restaurant serves refined continental cuisine rooted in French tradition and inspired by Chef Rose’s homage to the Paris she knows and loves. The menu blends classical technique with modern New York sensibilities, focusing on seasonality and highlighting carefully sourced local ingredients with minimal, thoughtful enhancement. We are developing skilled culinary craftsmen and women who want to grow in their careers and strive for excellence. Often described as the “big brother” to downtown favorite La Mercerie, Marcel also features a celebrated pâtisserie program with handcrafted viennoiserie, madeleines, tarts, and entremets. The experience unfolds in a striking, design-forward space with an open kitchen, sculptural dining room, garden terrace, museum-quality art, and a wine program drawn from Sotheby’s cellar, all supporting Marcel’s mission to be a culinary destination of excellence in New York City. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1566916. 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 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. Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to work This is R/A ! Job Summary Summary: Assists servers with various dining room activities. Essential Duties and Responsibilities: • Supports servers in preparing the dining room and table sets., • Delivers orders to the table. Busses table., • Performs other duties as assigned., • Ensures proper presentation, portion control and maintenance of serving temperatures; follows HACCP standards., • Personal commitment to your own safety and that of others., • Abides by all Company policies and procedures including but not limited to:, • The use of a medium weight cut gloves when handling or using knives, peelers, choppers, mandolins or cleaning a slicer., • The use of oven mitts, fryer gloves or steamer gloves when handling hot pans from ovens, warmers or steamtables., • The use of slip-resistant shoes and proper lifting techniques. Qualifications: • Ability to lift up to 25 lbs., • Ability to walk or stand for long periods of time. Associates at Restaurant Associates 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) Abides by all Company policies and procedures including but not limited to: • The use of a medium weight cut gloves when handling or using knives, peelers, choppers, mandolins or cleaning a slicer., • The use of oven mitts, fryer gloves or steamer gloves when handling hot pans from ovens, warmers or steamtables., • The use of slip-resistant shoes and proper lifting techniques. 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/2023/08/2023WageTransparencyRA.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/ Applications are accepted on an ongoing basis. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.

Job Description We are seeking an experienced Executive Sous Chef to join the culinary leadership team for an elevated, modern steakhouse in Bergen County, NJ. This is an opportunity for a hands-on chef who thrives in a high-volume, upscale environment and is passionate about exceptional food, team development, operational excellence, and delivering an outstanding guest experience. Executive Sous Chef Responsibilities • Partner with the Executive Chef to oversee all back-of-house operations and ensure exceptional food quality and consistency, • Lead kitchen operations and maintain the highest standards during the Executive Chef's absence, • Assist with seasonal menu development while maintaining the restaurant's culinary identity, • Recruit, train, mentor, and develop a high-performing kitchen team, • Maintain exceptional food safety, sanitation, and kitchen organization standards, • Collaborate closely with front-of-house leadership to deliver a seamless guest experience, • Assist with inventory, purchasing, scheduling, labor management, and cost controls, • Ensure smooth execution during high-volume service and private events, • Train front-of-house staff on menu knowledge and culinary offerings, • Support the Executive Chef in achieving operational and financial goals while maintaining kitchen excellenceExecutive Sous Chef Qualifications, • Minimum of 2 years of consecutive experience as an Executive Sous Chef in an upscale, high-volume restaurant, • Strong background in upscale steakhouse or high-end American cuisine preferred, • Proven success leading, coaching, and developing culinary teams, • Experience with scratch kitchens and executing seasonal, chef-driven menus, • Strong understanding of food cost, labor cost, inventory, purchasing, and kitchen operations, • Experience collaborating with front-of-house leadership and supporting private event operations, • Excellent organizational, communication, and leadership skills, • Passion for delivering exceptional guest experiences through outstanding cuisine

Job Description A prestigious restaurant group led by a Top Michelin-Starred Chef is seeking an exceptional Executive Sous Chef with a proven background in Michelin-starred French fine dining in Miami Florida. Responsibilities • Lead a high-volume, Michelin-level kitchen, • Execute refined French cuisine with precision and consistency, • Hire, train, develop, and motivate a large culinary team, • Maintain exceptional culinary, service, and operational standards, • Manage food and labor costs and drive financial performance, • Support events and onsite/offsite operationsQualifications, • 3–5+ years of culinary leadership experience, • Must have at least 1 Michelin-starred restaurant experience, • Strong French fine-dining background, • High-volume restaurant and events experience, • Proven leadership and team-development skills, • Strong cost-control and operational expertise, • Stable career history and polished professional presenceBenefits, • Competitive salary, • Health, dental, vision, and medical insurance, • Bonus plan, • PTO, vacation, and sick days, • Career growth opportunities, • Work alongside a world-class Michelin-starred Chef and restaurant group, • Relocation assistance is available, • If you have Michelin-starred experience and are ready to join an elite culinary team, we want to hear from you.

Job DescriptionDescription: Job Title: Event Sales Manager Location: Mercado Little Spain – New York, NY Reports To: Director of Event Sales Department: Sales & Events Employment Type: Full-Time, Exempt Compensation: $75,000 - $85,000 Base Salary + 1.25% Commission + Benefits About José Andrés Group & Mercado Little Spain José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, culinary innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide. Located in the heart of Hudson Yards, Mercado Little Spain is a vibrant culinary destination celebrating the food, drinks, culture, and hospitality of Spain. With multiple restaurants and unique event spaces under one roof, Mercado Little Spain offers a dynamic setting for corporate events, social celebrations, group dining, receptions, and full-scale buyouts. Position Summary The Event Sales Manager is responsible for driving private dining and event revenue for Mercado Little Spain through proactive sales, strong client relationships, and exceptional event planning and execution. This position manages the event sales process from initial inquiry and prospecting through contracting, planning, execution, and post-event follow-up. The Event Sales Manager will develop new business while maximizing inbound opportunities and building long-term relationships with corporate clients, event planners, destination management companies, hotels, concierge partners, and social clients. The ideal candidate is a sales-minded hospitality professional who is highly organized, responsive, relationship-driven, and motivated by achieving revenue goals. They should be equally comfortable prospecting for new business, conducting a site tour, negotiating an event, building a BEO, and collaborating with Operations and Culinary teams to deliver an exceptional experience. Key ResponsibilitiesEvent Sales & Revenue Generation • Drive private dining, group dining, catering, and event revenue for Mercado Little Spain., • Manage incoming event inquiries with urgency, professionalism, and strong follow-through., • Proactively prospect and develop new corporate, social, hospitality, and event-planning business., • Convert qualified leads into confirmed events through thoughtful and strategic sales efforts., • Conduct site tours and confidently present Mercado Little Spain's event spaces and capabilities., • Prepare customized proposals, menus, pricing, and event recommendations based on client needs., • Negotiate event details within established pricing and business guidelines., • Identify opportunities to upsell food, beverage, space, enhancements, and additional experiences., • Maintain an active sales pipeline and consistently work toward established individual and department revenue goals., • Track lost business and identify opportunities to improve conversion.Business Development, • Develop and maintain relationships with corporate clients, executive assistants, event planners, DMCs, hotels, luxury concierge teams, wedding and social planners, and other referral partners., • Identify new business opportunities throughout New York City and surrounding markets., • Conduct outbound prospecting through email, phone, networking, referrals, and in-person relationship building., • Represent Mercado Little Spain and José Andrés Group at networking events, showcases, tastings, and industry events., • Maintain relationships with previous clients and proactively pursue repeat business., • Build a strong database of prospective and existing clients., • Partner with Marketing and Sales Leadership on promotions, outreach campaigns, and lead-generation initiatives., • Maintain awareness of NYC event trends, competitors, seasonal opportunities, and market demand.Client Relationship Management, • Serve as a primary point of contact for assigned events from initial inquiry through post-event follow-up., • Build strong client relationships through responsive, personalized, and professional communication., • Understand each client's goals, priorities, budget, and vision for their event., • Provide recommendations on spaces, menus, beverages, timelines, and event flow., • Manage corporate, social, VIP, and high-profile clients with professionalism and discretion., • Anticipate client needs and proactively address questions or concerns., • Conduct timely post-event follow-up and pursue opportunities for repeat business and referrals.Event Planning & Coordination, • Coordinate event details including menus, beverage selections, guest counts, floor plans, timelines, rentals, audiovisual needs, entertainment, and special requests., • Prepare and maintain accurate proposals, contracts, Banquet Event Orders (BEOs), and other event documentation., • Manage deposits, payment schedules, minimums, and contractual deadlines., • Ensure all event information is accurate and communicated to Operations, Culinary, Beverage, and other internal partners., • Conduct final detail meetings with clients as needed., • Communicate allergies, dietary restrictions, VIP information, and special requests clearly., • Manage event changes and last-minute requests professionally and efficiently., • Ensure a seamless transition from the sales and planning process to onsite execution.Event Execution, • Partner closely with Restaurant Operations and Culinary Leadership to ensure events are executed according to contracted details., • Attend and oversee key events as business needs require., • Welcome clients and ensure event spaces are prepared according to agreed specifications., • Maintain communication with Operations throughout the event., • Assist with resolving client concerns or operational challenges quickly and professionally., • Ensure the final event experience reflects Mercado Little Spain and JAG hospitality standards.Sales Systems & Administration, • Maintain accurate and current client, lead, event, and sales information within TripleSeat and/or designated CRM systems., • Maintain detailed notes and follow-up activities for all active opportunities., • Prepare contracts, BEOs, proposals, and other sales documentation accurately and on time., • Track deposits, payments, event minimums, and billing requirements., • Maintain organized digital files and client records., • Provide accurate pipeline, forecast, and sales activity information to the Director of Event Sales., • Participate in weekly sales meetings and event/BEO meetings., • Maintain current knowledge of event menus, pricing, capacities, floor plans, and operational capabilities.Collaboration & Communication, • Partner closely with the Director of Event Sales and other members of the JAG Events team., • Maintain strong communication with General Managers, Culinary Leadership, Beverage teams, and Operations., • Participate in BEO and operational meetings to ensure alignment on upcoming events., • Collaborate with Marketing on event collateral, promotions, and sales initiatives., • Support fellow Event Sales Managers and Coordinators during high-volume periods., • Communicate potential challenges early and work collaboratively to develop solutions., • Maintain a positive, professional, and team-oriented approach.Requirements:In Return, We Offer You, • Competitive base salary of $75,000–$85,000 per year, • 1.25% commission on eligible event sales, • Comprehensive health & wellness benefits, • Retirement savings opportunities, • Paid time off, • Employee dining and partner discounts, • Sales and hospitality training and professional development, • Career advancement opportunities throughout José Andrés Group, • The opportunity to sell a unique collection of event experiences at Mercado Little Spain in the heart of Hudson Yards, • A dynamic, collaborative, and hospitality-driven work environmentWhat We're Looking For, • 3+ years of event sales, catering sales, private dining, restaurant sales, or hospitality sales experience preferred., • Proven experience generating revenue and converting event inquiries into confirmed business., • Experience in a high-volume restaurant, luxury hotel, upscale hospitality, catering, or private events environment strongly preferred., • Strong existing knowledge of the New York City corporate and social events market is highly desirable., • Demonstrated ability to prospect and develop new business rather than relying solely on inbound leads., • Strong sales instincts with the ability to identify opportunities and confidently close business., • Experience managing the full event lifecycle from inquiry through execution., • Knowledge of contracts, deposits, F&B minimums, service charges, cancellation policies, and event billing., • Experience creating and working with BEOs., • Excellent written and verbal communication skills., • Polished presentation and client-facing skills., • Exceptional organization, attention to detail, and time management., • Ability to manage multiple events and sales opportunities simultaneously., • Strong problem-solving skills and ability to remain composed under pressure., • Experience with TripleSeat or comparable event/CRM software strongly preferred., • Proficiency with Microsoft Office and Google Workspace., • Spanish food, wine, and cultural knowledge is a plus, but a genuine desire to learn is essential., • Positive, collaborative, and results-oriented attitude., • Flexible availability to attend events, site visits, networking opportunities, evenings, and weekends as business needs require.Success in This Role Success as Event Sales Manager will be demonstrated through: • Achievement of individual and department event sales goals., • Growth in private dining and event revenue., • Strong lead conversion and consistent pipeline development., • Generation of new corporate and social business., • Repeat and referral business from existing clients., • Timely and professional response to event inquiries., • Accurate contracts, BEOs, deposits, and event documentation., • Strong client satisfaction and post-event relationships., • Effective collaboration with Culinary and Operations teams., • Consistent representation of Mercado Little Spain and José Andrés Group hospitality standards.Equal Opportunity Employer José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

Job Description About us: From innovative menus and striking design to impeccable service and critical attention to detail, at Great Performances, we weave our mission into all we do. Serving New York City for over four decades, Great Performances has evolved from a waitress staffing agency to the leading catering, events, and hospitality companies in the greater New York area. We provide food services in an array of celebrated New York City cultural institutions, including Jazz at Lincoln Center, Brooklyn Museum, Brooklyn Academy of Music, Wave Hill, and The Apollo Theater. We are known for full-service catering and events, corporate workplace dining and amenity programs, and large-scale event and festival production. Great Performances is the nation’s first caterer to own and operate an organic farm, Katchkie Farm, located in Kinderhook, NY. Progressive from the start, we consistently set the pace for industry best practices. We are seeking highly motivated and talented individuals to join our team and to support our vision, mission, and values through everything they do. If you share our passion and want to make a meaningful impact, we invite you to apply. Our Vision: Building Community to Better Our World Our Mission: Unleash Joy through Genuine Hospitality Our Core Values: Craftsmanship: developing new menus, designs, and moments to deliver engaging experiences to our clients and guests. People: creating fair access, opportunity, and advancement for everyone. Our employees are our greatest asset. Sustainability: upholding and elevating standards for sustainable behaviors that support our planet. Collaboration: aligning with our clients’, colleagues’, and community’s visions to execute a successful experience. Doing Good through Food: engaging in action around food access, health and wellness, education, and philanthropy. Great Performances is seeking a passionate, innovative, and dynamic Executive Chef to lead culinary operations, inspire talented teams, and deliver exceptional dining experiences! This exciting opportunity is ideal for a hands-on culinary leader who thrives in a fast-paced hospitality environment and brings creativity, strong leadership, and operational expertise to the kitchen. The Executive Chef will oversee all kitchen operations, drive innovative menu development, maintain exceptional food quality, and create memorable culinary experiences across the dining room, bar, private dining, and special events. Working closely with the General Manager, this leader will play a key role in shaping the restaurant's culinary identity, developing high-performing teams, managing food and labor costs, and driving operational excellence and guest satisfaction. If you have a passion for culinary innovation, a commitment to excellence, and the leadership skills to bring an exceptional dining experience to life, we want to hear from you! Responsibilities Culinary Leadership & Food Quality • Lead all culinary operations, ensuring the consistent preparation and presentation of high-quality food that meets established standards., • Develop and execute seasonal menus, daily specials, private dining menus, and special event menus that reflect innovation, quality, and guest preferences., • Maintain consistency in food preparation, portioning, presentation, and recipe execution across all service periods and private dining., • Monitor food quality, taste, appearance, and service standards to ensure an exceptional guest experience., • Stay current on culinary trends, ingredients, techniques, and best practices to continually enhance menu offerings. Operations Management • Oversee all kitchen operations, including production, prep, purchasing, receiving, storage, and inventory management., • Ensure efficient kitchen workflows and staffing levels to support daily operations and special events., • Manage food and labor costs, identify cost-saving opportunities, and support budget objectives., • Monitor inventory levels and ensure proper food storage, labeling, and rotation procedures (FIFO)., • Maintain equipment and work with Facilities and vendors to address maintenance and repair needs. Team Leadership & Development • Recruit, train, coach, mentor, and develop culinary team members to achieve operational excellence., • Foster a positive, inclusive, and collaborative work environment focused on teamwork, accountability, and professional growth., • Conduct performance evaluations and provide ongoing feedback, coaching, and corrective action when necessary., • Lead by example through active participation in kitchen operations and service periods., • Ensure proper staffing and scheduling to meet operational demands. Financial & Administrative Management • Partner with the General Manager to develop and manage annual budgets, forecasts, and financial goals., • Monitor food cost percentages, labor expenses, waste, and overall kitchen profitability., • Review purchasing practices and vendor relationships to maximize quality and cost efficiency., • Maintain accurate records related to inventory, ordering, food safety, and operational performance. Collaboration & Hospitality • Collaborate closely with the General Manager and the Corporate Chef di Cuisine to align culinary operations with overall business objectives and hospitality standards., • Partner with front-of-house leadership to ensure seamless service execution and guest satisfaction., • Support private dining events, buyouts, chef's tasting menus, and special hospitality initiatives., • Participate in menu tastings, private event planning, and guest consultations as needed., • Respond proactively to guest feedback and implement improvements to enhance the dining experience. Food Safety & Compliance • Ensure compliance with all Department of Health (DOH), OSHA, HACCP, and food safety regulations., • Maintain the highest standards of sanitation, cleanliness, and workplace safety throughout all kitchen operations., • Conduct regular inspections and audits to ensure compliance with company policies and regulatory requirements., • Ensure all team members receive appropriate food safety and sanitation training., • Perform additional duties as assigned to support the needs of the operation. Qualifications • Culinary degree preferred, or equivalent education and experience., • 5 years of progressive culinary leadership as an Executive Chef, Executive Sous Chef, or similar, including oversight of large teams in a high-volume, full-service restaurant., • High-volume, full-service restaurant experience required; fine dining or upscale casual experience preferred., • Strong knowledge of culinary techniques, menu development, and kitchen operations., • Proven ability to manage budgets, forecasts, inventory, and food and labor costs without compromising quality., • Expert knowledge of food safety, sanitation, HACCP, and DOH regulations., • Excellent organizational, problem-solving, decision-making, and communication skills; able to juggle multiple priorities under pressure., • Hands-on leader who motivates and develops high-performing teams and drives operational excellence., • Builds strong relationships with colleagues, guests, and vendors; passionate about hospitality and culinary innovation., • Professional, with a strong work ethic and integrity., • Available to work evenings, weekends, and special events in a fast-paced kitchen., • Able to lift 50 lbs. and stand, bend, and reach for shifts of up to 8 hours., • NYC Food Handler’s Certificate is a must. Location: New York, NY Schedule: Full-time, On-Site Base salary: $110,000 - $115,000 per year Benefits: Vacation time, 401(k), medical, dental, and vision insurance, transit benefits, paid and unpaid safe and sick time, and FSA (Flexible Spending Account). Must be able to provide valid documentation that you are legally eligible to work in the United States. Great Performances is an equal opportunity employer. At Great Performances, we employ qualified individuals based solely on ability, training, and experience. Great Performances does not discriminate against any employee or applicant for employment or promotion based on race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.

Job DescriptionDescription: Job Title: Event Sales Manager Location: The Ritz-Carlton New York, NoMad – New York, NY Reports To: Director of Event Sales Department: Sales & Events Employment Type: Full-Time, Exempt Compensation: $75,000 per year + 1.5% Commission + 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, José Andrés Group brings its distinctive culinary and hospitality approach to a luxury hotel environment, creating memorable experiences for private celebrations, corporate gatherings, social events, and special occasions. Our Events team works closely with Culinary, Restaurant Operations, Banquets, and hotel partners to deliver highly personalized experiences with exceptional attention to detail. Position Summary The Event Sales Manager is responsible for driving event revenue and managing the complete sales and planning process for private dining, social celebrations, corporate events, and other special occasions at JAG at The Ritz-Carlton New York, NoMad. This position owns the client relationship from initial inquiry and prospecting through contracting, planning, execution, and post-event follow-up. The Event Sales Manager is expected to both maximize inbound opportunities and proactively develop new business through strong relationships with corporate clients, event planners, executive assistants, luxury travel and hospitality partners, and the broader New York City events community. The ideal candidate is a polished, results-driven hospitality sales professional who combines strong sales instincts with exceptional attention to detail and a genuine passion for creating memorable experiences. They are equally comfortable prospecting for new business, conducting a site tour, negotiating a contract, building a BEO, working with VIP clients, and partnering with Culinary and Operations to execute a flawless event. Key ResponsibilitiesEvent Sales & Revenue Generation • Drive event, private dining, and group revenue through proactive sales and effective management of inbound opportunities., • Own assigned leads from initial inquiry through contracting and event execution., • Respond to qualified inquiries with urgency, professionalism, and thoughtful recommendations., • Develop customized proposals based on client goals, budgets, guest counts, and event requirements., • Conduct compelling site tours and confidently present available spaces, menus, and experiences., • Negotiate event terms within established pricing and business guidelines., • Consistently work toward established individual and departmental revenue goals., • Maximize revenue through strategic upselling of food, beverage, event enhancements, and additional experiences., • Maintain an active and healthy sales pipeline., • Monitor conversion, lost business, and booking trends to identify opportunities., • Effectively balance revenue optimization with client experience and long-term relationship building.Proactive Business Development, • Develop new business across corporate, social, luxury, and hospitality segments., • Conduct consistent outbound prospecting through calls, email, networking, referrals, and relationship building., • Build relationships with corporate decision-makers, executive assistants, meeting planners, event agencies, DMCs, wedding and social planners, and other key partners., • Develop relationships within the New York City hospitality and events community., • Generate repeat and referral business from previous clients., • Identify lapsed accounts and opportunities to re-engage previous clients., • Attend networking events, showcases, tastings, industry functions, and sales appointments., • Represent José Andrés Group professionally at external sales and community events., • Maintain awareness of NYC event trends, competitive venues, and market opportunities., • Partner with Sales Leadership on strategic prospecting and account-development initiatives.Client Relationship Management, • Serve as the primary point of contact for assigned clients throughout the sales and planning process., • Build trusted relationships through highly responsive, personalized, and professional communication., • Understand each client's vision, priorities, budget, and expectations., • Provide expert recommendations regarding event spaces, menus, beverages, timelines, and guest flow., • Maintain discretion and professionalism when working with VIP, celebrity, corporate, social, and high-profile clientele., • Anticipate client needs and proactively address potential challenges., • Manage expectations clearly while maintaining a hospitality-first approach., • Conduct timely post-event follow-up and actively pursue repeat and referral business., • Develop long-term client relationships rather than focusing solely on individual transactions.Event Planning & Coordination, • Manage the planning process for assigned events from contract through execution., • Coordinate menus, beverage selections, guest counts, timelines, floor plans, audiovisual requirements, rentals, entertainment, and special requests., • Prepare and maintain accurate proposals, contracts, Banquet Event Orders (BEOs), and event documentation., • Manage deposits, payment schedules, guarantees, F&B minimums, and contractual deadlines., • Conduct final-detail meetings and tastings as appropriate., • Ensure allergies, dietary restrictions, VIP information, and special requests are documented and communicated accurately., • Maintain complete and accurate event files., • Manage last-minute changes calmly and effectively., • Ensure a seamless transition from sales and planning to onsite execution.Site Visits, Tastings & Presentations, • Conduct polished and engaging site tours for prospective clients and event planners., • Tailor presentations based on each client's event vision and business needs., • Coordinate and participate in client tastings., • Prepare customized presentations, menus, proposals, and event recommendations., • Ensure event spaces and sales materials are presentation-ready before client visits., • Follow up promptly after tours, tastings, and client meetings., • Use site visits and tastings strategically to advance opportunities toward confirmation.Event Execution, • Partner closely with Culinary, Restaurant Operations, and Banquet teams to ensure events are executed according to contracted details., • Attend and oversee key events based on client needs and business requirements., • Welcome clients and ensure event spaces are prepared according to agreed specifications., • Maintain communication with Operations throughout event execution., • Respond quickly and professionally to client requests or concerns., • Protect the client relationship while collaborating with Operations on practical solutions., • Ensure the final event experience reflects both JAG hospitality standards and the expectations of a luxury hotel environment.Luxury Hospitality & VIP Experience, • Understand and consistently deliver against the expectations of luxury hospitality clients., • Provide personalized, thoughtful service throughout the sales and planning journey., • Manage high-profile and VIP clients with professionalism, discretion, and confidence., • Anticipate preferences and opportunities to personalize events., • Collaborate with hotel and JAG teams on VIP recognition and special arrangements., • Maintain exceptional attention to detail across every client touchpoint., • Serve as a polished ambassador for José Andrés Group and the property.CRM, Pipeline & Sales Administration, • Maintain complete and accurate information within TripleSeat and other designated CRM/event management systems., • Maintain detailed client notes, event information, follow-up activities, and sales stages., • Track proposals, contracts, deposits, guarantees, and payment deadlines., • Maintain an accurate pipeline and provide reliable revenue forecasts., • Review sales activity and pipeline regularly with the Director of Event Sales., • Maintain accurate event calendars and documentation., • Track individual sales activity, conversion, and revenue performance., • Participate in weekly sales meetings, BEO meetings, and forecasting discussions., • Ensure all contracts and event documentation comply with established JAG policies and procedures.Hotel & Operational Partnership, • Build strong working relationships with The Ritz-Carlton hotel Sales, Catering, Banquets, Concierge, Front Office, and other property partners., • Partner closely with JAG Culinary, Restaurant Operations, Beverage, and Events teams., • Maintain clear and timely communication between Sales and Operations., • Participate in BEO and operational meetings to ensure alignment on upcoming events., • Communicate changes to menus, timelines, guest counts, and special requests promptly., • Collaborate with hotel sales partners on shared opportunities and client relationships as appropriate., • Work cross-functionally to resolve operational challenges while protecting the client experience., • Serve as a reliable and collaborative partner throughout the property.Leadership & Team Collaboration, • Partner closely with the Director of Event Sales on department goals, strategy, and priorities., • Work collaboratively with fellow Event Sales Managers and Coordinators., • Provide guidance and mentorship to Event Sales Coordinators as appropriate., • Delegate administrative and event-support responsibilities effectively while maintaining ownership of assigned business., • Share market intelligence, leads, client feedback, and sales opportunities with the team., • Support department initiatives during high-volume periods., • Contribute to a positive, accountable, collaborative, and sales-driven team culture.Requirements:What We're Looking For, • 3–5+ years of event sales, catering sales, private dining, luxury hotel, restaurant sales, or comparable hospitality sales experience., • Proven track record of achieving sales and revenue goals., • Luxury hotel, fine dining, high-end catering, or upscale events experience strongly preferred., • Strong knowledge of the New York City corporate, social, and events market preferred., • Demonstrated ability to generate new business through proactive prospecting and relationship development., • Experience managing the full event sales cycle from initial inquiry through execution., • Experience negotiating contracts and managing deposits, F&B minimums, guarantees, service charges, and cancellation terms., • Strong knowledge of BEOs and event planning processes., • Experience managing high-profile, VIP, corporate, and social clientele preferred., • Exceptional written and verbal communication skills., • Polished, confident, and engaging presentation style., • Strong sales instincts and ability to confidently close business., • Exceptional organization and attention to detail., • Ability to manage multiple clients, events, and deadlines simultaneously., • Strong problem-solving and decision-making skills., • Ability to remain composed and professional in a fast-paced luxury hospitality environment., • Experience with TripleSeat or comparable CRM/event management software strongly preferred., • Proficiency with Microsoft Office and/or Google Workspace., • Strong food and beverage knowledge preferred., • Positive, collaborative, entrepreneurial, and results-oriented approach., • Bachelor's degree in Hospitality, Business, Marketing, Communications, or related field preferred; equivalent professional experience will also be considered., • Flexible availability to attend events, site visits, networking opportunities, evenings, weekends, and holidays based on business needs.Key Performance Indicators Success in this role will be measured through a combination of sales, client, and operational metrics, including: • Individual event sales revenue, • Achievement of established sales goals, • Lead-to-booking conversion, • Proactive sales and new-business generation, • Pipeline growth and quality, • Average event revenue and upselling performance, • Repeat and referral business, • Client retention and relationship development, • Timeliness of inquiry and client follow-up, • Forecast accuracy, • Accuracy of contracts, BEOs, and event documentation, • Client satisfaction and event feedback, • Effective collaboration with JAG and Ritz-Carlton operational partnersIn Return, We Offer You, • Competitive base salary, • Commission and/or performance-based bonus eligibility, • Comprehensive health & wellness benefits, • Retirement savings opportunities, • Paid time off, • Employee dining and partner discounts, • Sales, events, and luxury hospitality training, • Professional development and mentorship, • Career advancement opportunities throughout José Andrés Group, • The opportunity to build relationships within the New York City luxury events market, • Experience selling and executing high-profile events within a luxury hotel environment, • The opportunity to work alongside experienced Sales, Culinary, Operations, and hotel teamsEqual Opportunity Employer José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

Job DescriptionJob Description We are seeking a skilled and dedicated Culinary Manager to join our dynamic team at Hillstone. As a part of our management, you will play a crucial role in maintaining the highest standards of culinary excellence and ensuring a smooth and efficient kitchen operation. Newly selected managers will receive 8 weeks of rotational training on-site. Salary: $100,000-$110,000 Responsibilities: • Oversee daily kitchen operations, including food preparation, cooking, and plating to consistently deliver top-quality dishes., • Lead and motivate a team of culinary professionals, providing guidance, training, and support to ensure optimal performance and development, • Collaborate closely with the management team, ensuring all products meet our high standards of taste and presentation., • Monitor inventory levels, order supplies, and manage food costs to maintain budgetary targets while minimizing waste and ensuring freshness., • Implement and enforce health and safety standards, ensuring compliance with all relevant regulations and promoting a safe working environment., • Foster a positive and collaborative working environment, encouraging open communication and teamwork among all staff members. Requirements: • Proven experience in hospitality or in a similar role, preferably in a high-volume restaurant environment, • Strong leadership skills with the ability to inspire and motivate a diverse team, • In-depth knowledge of culinary techniques, food safety regulations, and kitchen operations, • Excellent organizational and time management skills, with the ability to prioritize tasks and meet deadlines in a fast-paced environment, • Solid understanding of financial management principles, including budgeting, cost control, and inventory management, • Effective communication skills to liaise with team members, executive chef, and other departments, • Flexibility to work evenings, weekends, and holidays as required If you are passionate about culinary excellence, possess strong leadership abilities, and thrive in a fast-paced environment, we invite you to join our team. To learn more, visit our website, or read a featured profiles in Bon Appetit magazine and the NY Times: http://www.hillstone.com/press/bonappetit https://hillstone.com/employment/NYTimesAug2024.pdf. Benefits: • paid vacation, • comprehensive medical plan, • dining creditQualifications Hillstone restaurants can be found across the nation, making relocation flexibility necessary. Additional Information All your information will be kept confidential according to EEO guidelines. The Hillstone Restaurant Group confirms each employee’s identity and authorization to work by participating in E-Verify.

Job Description A growing hospitality company specializing in Food & Beverage operations within hotels is seeking a strategic, results-driven Director of Culinary to lead Executive Chefs/Chef de Cuisine, drive multi-unit performance, and support continued growth. This is a role rooted in creating incredible experiences and delivering delicious, consistently prepared food. Salary + Benefits • $140,000–$150,000 base salary, based on experience, • Comprehensive benefits package, • Growth opportunities within a growing hospitality organizationRole + Responsibilities, • Lead culinary operations across multiple upscale pizzeria and Italian restaurant locations, ensuring consistent execution, quality, and brand standards., • Develop and implement culinary SOPs, recipes, training programs, and operational standards., • Drive food cost, purchasing, portion control, waste reduction, and inventory management across all locations., • Lead culinary training and development while holding restaurant culinary teams accountable to established standards., • Oversee culinary operations for new restaurant openings, including kitchen setup, training, SOP implementation, and pre-opening execution.Requirements + Qualifications, • 5+ years of multi-unit culinary management experience, • New restaurant opening experience is required, • Pizza experience required; strong knowledge of Italian cuisine and fresh pasta production preferred., • Proven expertise in recipe execution, culinary standards, food cost control, purchasing, and inventory management., • Restaurant365 (R365) or similar inventory management platform highly preferred., • Strong leadership, training, organizational, and operational skills, • Ability to travel approximately 40% throughout the NY metro area.

Job Description Salary: $75000 - $90000 / year 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 Are you an experienced Sushi Chef looking for an opportunity where you can take ownership of a sushi program, bring your ideas to the table, and still have your weekends off? This is an exciting opportunity to lead a high-quality sushi program in an upscale dining environment while having the autonomy to develop and implement your own systems, organization, production processes, and culinary ideas. You’ll have the support of an experienced culinary team, but you’ll be trusted to use your expertise to determine what works best for the sushi operation. Best of all, this is a Monday–Friday position with no weekend shifts, offering the opportunity to enjoy a more consistent schedule and better work-life balance than a traditional restaurant environment. As the Sushi Chef, you will oversee all aspects of daily sushi preparation and production—from station setup and seafood handling to ordering, inventory, presentation, and team development. You’ll play a key role in shaping the program and maintaining the exceptional quality and hospitality our guests expect. Key Responsibilities: • Lead daily sushi preparation, production, station setup, service, and breakdown., • Prepare high-quality sushi while maintaining exceptional standards for freshness, flavor, presentation, and consistency., • Handle, store, and prepare seafood and other perishable products in accordance with food safety and HACCP guidelines., • Follow established menus, production guides, recipes, and opening/closing procedures., • Manage sushi inventory and assist with ordering to ensure proper product availability and minimize waste., • Create a welcoming, engaging experience for guests while maintaining high standards of hospitality., • Train, coach, and develop culinary team members in sushi preparation, food safety, and service standards., • Partner with the Executive Chef to support overall café operations and culinary initiatives., • Promote a culture of food safety, workplace safety, professionalism, and respect., • Maintain strong communication with clients and leadership, addressing needs and concerns promptly and professionally., • Stay current with sushi, culinary, and food trends and bring new ideas to the program.Preferred Qualifications:, • 3+ years of experience in upscale or high-volume sushi operations., • Strong experience with sushi preparation and production., • Excellent knife skills and knowledge of seafood handling., • Supervisory, leadership, coaching, and training experience preferred., • Strong understanding of HACCP, food safety, sanitation, and proper food storage., • Self-motivated, innovative, organized, and able to multitask., • Positive attitude with the ability to motivate and develop a team., • Knowledge of current culinary and sushi trends., • Proficiency with Microsoft Office preferred., • ServSafe or Department of Health certification a plus., • Ability to lift, bend, and carry up to 40 lbs., • Professional, respectful, and guest-focused approach to hospitality. 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: 1553717 Flik Hospitality Group Kristan McIntosh [[req_classification]]

Job Description Are you passionate about providing exceptional customer experiences in a luxury setting? Firmdale Hotels invites you to become a key player in our highly successful team at Crosby Street Hotel, where elegance meets outstanding service. Firmdale Hotels is a collection of award-winning, luxury boutique hotels and restaurants, renowned for their unique design and exceptional service. Each property offers a distinctively stylish experience, reflecting our commitment to excellence and innovation in hospitality. Title: Commis Chef Location: Crosby Street Hotel Position Type: FT, Non-Exempt Reports To: Executive Chef Job Overview Crosby Bar at the award-winning Crosby Street Hotel, part of the internationally recognized Firmdale Hotels group, is seeking a motivated, dedicated, and professional Kitchen Commis to join our culinary team in the heart of SoHo. Renowned for our refined yet relaxed approach to luxury hospitality, we offer an inspiring, creative, and supportive kitchen environment where quality, teamwork, and professionalism are valued. The Kitchen Commis will support the kitchen brigade by preparing ingredients, assisting in cooking, and maintaining a clean, organized workspace across our restaurant, room service, and events. This role is a fantastic opportunity for an enthusiastic culinary professional who is passionate about food, eager to learn, and committed to contributing to consistently high standards, customer satisfaction, and memorable guest experiences. Main Duties & Key Responsibilities • Station Setup & Inventory: Set up and stock kitchen stations with all necessary supplies prior to service. Monitor inventory, restock as needed, and assist with the proper storage, labeling, and rotation of food products and leftovers., • Food Preparation & Cooking: Carry out food preparation tasks including chopping vegetables, basic butchery, portioning, and sauce preparation according to established recipes and standards. Cook menu items under supervision and in close cooperation with the rest of the kitchen team., • Service Execution: Ensure that dishes are delivered simultaneously, consistently, to specification, and in a timely fashion., • Team Collaboration: Work collaboratively with the kitchen staff to ensure smooth, high-quality service. Answer, report, and accurately follow all instructions from the Executive Chef and Sous Chefs., • Safety & Sanitation: Maintain strict cleanliness and organization of workstations during and after service. Strictly adhere to nutrition, food safety, sanitation, and health regulations at all times., • Professionalism: Maintain a positive, professional, and respectful attitude and approach toward coworkers and guests. What We’re Looking For • Experience: Proven cooking experience in a professional kitchen environment (e.g., as a commis, line chef, restaurant cook, or prep cook)., • Technical Skills: Solid understanding of basic cooking techniques, ingredients, kitchen equipment, and food preparation procedures., • Pace & Precision: Ability to work efficiently, with accuracy and speed, in a fast-paced environment while maintaining strict attention to detail., • Core Competencies: Strong organizational, teamwork, and communication skills, with a willingness to take direction and an eagerness to learn and grow within a high-standard environment., • Certifications & Availability: Must have or be willing to obtain a Food Safety Certification. Flexible schedule availability, including evenings and weekends, is required. What We Offer: • Competitive salary, • Generous paid time off for full and part time team members, including NY sick and safe leave, paid vacation days, and personal days, • Comprehensive medical, dental, and vision benefits, life insurance, and New York Secure Choice support for most team members, • Complimentary meals on shift, • Free uniform dry cleaning service, • Commuter transit benefits available Day 1, • Ongoing training and professional development, including annual education reimbursement program up to $3,000, • Social events throughout the year, including holiday parties, team member appreciation events, and more, • Exclusive discounts at Design Hotels, staff sales, spa discounts, and product perks, • Departmental and company-wide incentive programs, • And much more!! Why join Firmdale Hotels? Firmdale Hotels is an international, award winning group of 11 luxury hotels and 10 bars and restaurants in London and New York. World renowned for their unique interiors and exceptional service, the hotels are trailblazers in hospitality and design. We are delighted to have been recognized by the hospitality and travel industries for the great work our teams have achieved. To name a few of our recent awards and accolades: Crosby Street Hotel • Three Michelin Keys, 2024, 2025, 2026, • Condé Nast Traveler 'Triple Crown', 2026, • Readers' Choice Awards, Condé Nast Traveller, 2024, 2025, • Top-Rated Tablet Hotels of All Time, 2025, • The Best Boutique Hotels in New York City, Travel + Leisure, 2024, • Certified LEED® GOLD by the U.S. Green Building Council and verified by the Green Building Certification Institute (GBCI) Warren Street Hotel • Two Michelin Keys, 2025, 2026, • The Hot List, Conde Nast Traveller, 2024, • The IT List, Travel + Leisure, 2024, • World's Greatest Places, TIME Magazine 2024, • The Best Boutique Hotels in New York City, Travel + Leisure, 2024, • Readers' Choice Awards, Condé Nast Traveller, 2025 The Whitby Hotel • Three Michelin Keys, 2024, 2025, 2026, • Top-Rated Tablet Hotels of All Time, 2025, • Condé Nast Traveler 'Triple Crown', 2026, • Best Spots for Afternoon Tea in the US, Tasting Table, 2024, 2025, • Best Afternoon Teas in New York City, Vogue, 2024, 2025, • Readers' Choice Awards, Condé Nast Traveller, 2024, 2025 You can see a full list of our awards and accolades here: https://www.firmdalehotels.com/b/awards-accolades/ Join us at A FIRMDALE HOTEL and be part of a team that values excellence, creativity, and a genuine passion for hospitality. Apply now to start your journey with Firmdale Hotels! Firmdale Hotels welcomes applicants from all backgrounds and is committed to an inclusive workplace

Job DescriptionDescription: Job description LINE COOK – NEW YORK Reports To: Executive Chef & Sous Chef Department: Culinary (Back-of-House) Classification: Variable Hour, Non-Exempt Pay Range: $25 per hour Position Summary At Bagatelle, every plate reflects our commitment to exceptional hospitality, culinary excellence, and the vibrant spirit of the French Riviera. Our kitchen is built on passion, precision, teamwork, and an uncompromising commitment to quality. The Line Cook is responsible for preparing and executing menu items with consistency, accuracy, and attention to detail while maintaining Bagatelle's culinary standards. Working collaboratively with the Executive Chef, Sous Chef, and culinary team, the Line Cook ensures every dish is prepared according to established recipes, presentation standards, and quality expectations. The ideal candidate is passionate about cooking, thrives in a fast-paced environment, takes pride in their craft, and is committed to delivering exceptional food experiences for every guest. Key Responsibilities Culinary Execution • Prepare and cook menu items according to Bagatelle recipes, portion specifications, and presentation standards., • Execute service with consistency, urgency, and attention to detail while maintaining the highest level of food quality., • Prepare hot and cold menu items using a variety of classical and contemporary cooking techniques., • Demonstrate proficiency in all assigned kitchen stations and support other stations as business demands require., • Maintain expert knowledge of all menu items, ingredients, allergens, preparation methods, and plating standards., • Prepare employee (family) meals as assigned., • Ensure all dishes leaving the kitchen meet Bagatelle's quality, presentation, and timing expectations. Food Quality, Portion & Waste Control • Maintain uncompromising standards for food quality, freshness, consistency, and presentation., • Follow standardized recipes precisely to ensure consistency across every service., • Confirm all products have been prepared correctly and to recipe before cooking; monitor quality throughout preparation and immediately report or correct any inconsistencies., • Taste, evaluate, and inspect food products throughout production to ensure quality standards are met., • Maintain appropriate portion control and actively control and limit waste., • Support menu consistency by following all culinary procedures established by the Executive Chef. Kitchen Operations • Complete opening, closing, and prep checklists and daily mise en place and production assignments, timely and thoroughly, to ensure service readiness., • Set up, clean, and fully stock the assigned station by the start of each shift and maintain it throughout service., • Rotate products using First-In, First-Out (FIFO) inventory practices in accordance with DOH regulations., • Properly label, date, and store all food products at correct holding temperatures according to company standards and DOH regulations., • Assist with daily inventory counts, production lists, and stock replenishment., • Receive, unpack, and properly store deliveries while verifying product quality and accuracy., • Operate, clean, and maintain kitchen equipment safely and efficiently; use equipment and tools only as intended., • Inform the Chef on Duty of any product, materials, or equipment needs. Teamwork & Communication • Work collaboratively with chefs and fellow culinary team members to ensure seamless kitchen operations., • Communicate product shortages, equipment concerns, and operational needs promptly to kitchen leadership., • Support fellow team members during high-volume periods to ensure efficient service., • Maintain a positive, professional attitude while contributing to a culture of teamwork and respect., • Assist in training new culinary team members as directed by kitchen leadership., • Attend all mandatory meetings and trainings. Food Safety, Sanitation & Workplace Safety • Maintain the highest standards of cleanliness, sanitation, and organization in accordance with NYC Department of Health standards., • Follow all Department of Health regulations, food safety procedures, and company sanitation standards., • Ensure proper food handling, storage, labeling, temperature controls, and cross-contamination prevention., • Keep workstations, equipment, and kitchen areas clean and organized throughout each shift and during pre-opening and closing., • Practice safe knife handling and proper use of all kitchen equipment., • Immediately inform the Chef on Duty of any DOH, OSHA, or workplace safety concern or violation. Professional Standards • Comply with all Company policies and procedures, including the Employee Handbook, and with applicable city, state, and federal laws., • Maintain a polished personal presentation and grooming consistent with Company standards., • Demonstrate integrity and consistently meet or exceed Bagatelle standards., • Perform other related and compatible duties as assigned by kitchen leadership.Qualifications, • Minimum of 2 years of experience as a Line Cook in an upscale, fine dining, or high-volume restaurant of similar caliber., • Strong understanding of classical and contemporary cooking techniques., • Demonstrated knife skills and proficiency with commercial kitchen equipment., • Experience working multiple stations in a fast-paced kitchen environment., • Working knowledge of sauces, stocks, soups, proteins, and vegetable preparation., • Strong organizational skills and attention to detail., • Ability to prioritize multiple tasks while maintaining quality and consistency., • Ability to perform essential job functions under pressure and maintain professionalism when working under stress., • Team-oriented with a positive attitude and strong work ethic., • Ability to communicate effectively with kitchen leadership and team members., • Ability to read ticket orders, recipes, and labels as written in English., • Ability to access and accurately input information in kitchen systems (e.g., KDS, inventory, or scheduling tools) as required., • High school diploma or equivalent preferred., • NYC Department of Health & Mental Hygiene Food Protection Certificate preferred, or ability to obtain within the timeframe required by the Company., • Must be legally authorized to work in the United States without employer sponsorship. The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be an exhaustive list of all responsibilities, duties, or qualifications of the position, and duties may be modified or added at any time based on business needs. This job description does not constitute a contract of employment; employment with Bagatelle is at-will. Bagatelle is an equal opportunity employer and does not discriminate on the basis of any characteristic protected by federal, state, or local law, including the New York City Human Rights Law. If you are unable to perform any of the responsibilities outlined above, inform your manager or Human Resources so that the Company can engage in a cooperative dialogue regarding reasonable accommodation. Requirements: Working Conditions & Physical Requirements Flexible schedule including evenings, weekends, and holidays based on business needs. Ability to stand and walk for extended periods throughout scheduled shifts. Frequent lifting, carrying, bending, reaching, kneeling, and repetitive hand movements. Ability to regularly lift and carry up to 50 pounds. Regular exposure to hot surfaces, open flames, commercial kitchen equipment, refrigerated areas, and cleaning chemicals. Ability to work efficiently in a fast-paced, high-volume culinary environment while maintaining accuracy and composure.

Job DescriptionDescription: JOB DESCRIPTION PREP COOK – NEW YORK Reports To: Executive Chef, Sous Chef, and Chef(s) on Duty Department: Culinary (Back of House) Classification: Variable Hour, Non-Exempt Status: Full-Time / Part-Time (as scheduled) Pay Rate: $20/hour Position Summary At Bagatelle, every plate reflects our commitment to exceptional hospitality, culinary excellence, and the vibrant spirit of the French Riviera. Our kitchen is built on passion, precision, teamwork, and an uncompromising commitment to quality—and every great service begins with great preparation. The Prep Cook provides culinary support to the kitchen by preparing ingredients, components, and menu items that set every station up for a successful service. Working under the direction of the Chef on Duty, the Prep Cook follows daily prep lists, recipes, and yield guides with accuracy and efficiency while maintaining Bagatelle's standards for quality, food safety, cleanliness, and organization. The ideal candidate is dependable, detail-oriented, and eager to learn, thrives in a fast-paced environment, takes pride in clean and consistent work, and is motivated to grow within the culinary team. Key Responsibilities Food Preparation • Follow the daily prep list as assigned by the Chef on Duty and prep menu items in cooperation with the rest of the kitchen staff., • Prepare all menu items and components following Bagatelle recipes, yield guides, and department standards in a time-efficient manner., • Wash, peel, cut, and portion produce; prepare ingredients for cooking., • Clean, cut, portion, or grind meat, fish, poultry, and shellfish according to specifications., • Perform basic cooking tasks such as blanching, parboiling, stirring, straining, and reducing sauces and stocks; measure seasonings, condiments, and ingredients for use in cooking., • Handle all types of food and food products safely and appropriately for preparation and presentation to guests., • Ensure all food products have been prepared correctly and to recipe before they move to the line., • Maintain appropriate portion control and actively control and limit waste. Kitchen Operations • Complete opening, closing, and prep checklists as assigned, timely and thoroughly, in accordance with department standards., • Properly label, date, and store all prepared items at correct holding temperatures according to company standards and DOH regulations., • Rotate products using First-In, First-Out (FIFO) procedures according to DOH regulations., • Unpack, stock, and organize deliveries and items in and around the restaurant to maintain the highest level of cleanliness, pre-opening and after., • Assist with inventory counts, production lists, and stock replenishment as directed., • Use utensils, knives, cutlery, and kitchen equipment appropriately and safely; clean equipment as assigned, thoroughly and in a timely fashion., • Maintain complete knowledge of the correct maintenance and use of equipment; use equipment and tools only as intended., • Inform the Chef on Duty of any product, materials, or equipment needs. Teamwork & Communication • Work collaboratively with chefs and fellow culinary team members to ensure seamless kitchen operations., • Communicate product shortages, equipment concerns, and prep status promptly to kitchen leadership., • Support fellow team members and other stations during high-volume periods to ensure efficient service., • Maintain a positive, professional attitude while contributing to a culture of teamwork and respect., • Attend all mandatory meetings and trainings. Food Safety, Sanitation & Workplace Safety • Maintain sanitation to NYC Department of Health standards; keep the work area clean, organized, and inspection-ready at all times., • Follow all food safety procedures, including proper food handling, storage, labeling, temperature controls, allergen awareness, and cross-contamination prevention., • Practice safe knife handling and proper use of all kitchen equipment, including slicers, grinders, and mixers., • Immediately inform the Chef on Duty of any DOH, OSHA, or workplace safety concern or violation. Professional Standards • Comply with all Company policies and procedures, including the Employee Handbook, and with applicable city, state, and federal laws., • Maintain a polished personal presentation and grooming consistent with Company standards., • Demonstrate integrity and consistently meet or exceed Bagatelle standards., • Perform other related and compatible duties as assigned by kitchen leadership. Qualifications • Minimum of 1 year of experience in a Prep Cook, Line Cook, or comparable kitchen role in a restaurant of similar caliber., • Basic knife skills and familiarity with standard kitchen equipment and utensils., • Ability to read and follow recipes, yield guides, and prep lists accurately., • Working knowledge of safe food handling, storage, and Department of Health standards., • Strong organizational skills and the ability to prioritize multiple prep tasks while maintaining quality and consistency., • Ability to perform essential job functions under pressure and maintain professionalism when working under stress., • Team-oriented with a positive attitude and strong work ethic., • Ability to communicate effectively with kitchen leadership and team members., • Ability to read ticket orders, recipes, and labels as written in English., • Ability to access and accurately input information in kitchen systems (e.g., timekeeping, prep, or inventory tools) as required., • High school diploma or equivalent preferred., • NYC Department of Health & Mental Hygiene Food Protection Certificate preferred, or ability to obtain within the timeframe required by the Company., • Must be legally authorized to work in the United States without employer sponsorship. The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be an exhaustive list of all responsibilities, duties, or qualifications of the position, and duties may be modified or added at any time based on business needs. This job description does not constitute a contract of employment; employment with Bagatelle is at-will. Bagatelle is an equal opportunity employer and does not discriminate on the basis of any characteristic protected by federal, state, or local law, including the New York City Human Rights Law. If you are unable to perform any of the responsibilities outlined above, inform your manager or Human Resources so that the Company can engage in a cooperative dialogue regarding reasonable accommodation. Requirements: Working Conditions & Physical Requirements Flexible, variable schedule including early mornings, evenings, weekends, and holidays based on business needs. Ability to stand and walk for extended periods throughout scheduled shifts. Frequent lifting, carrying, bending, reaching, kneeling, and repetitive hand movements, including extended knife work. Ability to regularly lift and carry up to 50 pounds. Regular exposure to hot surfaces, open flames, sharp tools and equipment, raw proteins and seafood, commercial kitchen equipment, refrigerated and freezer areas, and cleaning chemicals. Ability to work efficiently in a fast-paced, high-volume culinary environment while maintaining accuracy and composure.

Job Description Job Type: Full-Time, Seasonal Department: Culinary Reports To: Executive Chef, Sous Chef Pay: Competitive hourly pay: $20–$25/hr., commensurate with experience. About Us Upper Montclair Country Club is seeking passionate, high-performing cooks to join our dynamic culinary team. As a full-service culinary environment, we offer opportunities for professional growth through training, promotion, and participation in culinary competitions nationally and internationally. We also support career development through Chef Certifications with the ACF (American Culinary Federation). Position Summary The Line/Tournant Cook is responsible for the timely preparation of all hot menu and banquet items in accordance with club recipes, presentation standards, and quality expectations. This role ensures consistency, efficiency, and exceptional taste while maintaining the highest standards of food safety and kitchen sanitation. The ideal candidate thrives in a fast-paced, team-oriented environment and takes pride in creating memorable dining experiences for members and guests. Key Responsibilities • Prepare all food items according to approved recipes, picture cards, and portion specifications., • Set up, stock, and maintain a clean and organized workstation before, during, and after service., • Follow proper batch preparation techniques, scaling recipes according to projected activity levels., • Ensure accurate inventory control, proper labeling, rotation, and sanitary storage of all food products., • Minimize waste by controlling food portions and monitoring usage., • Assist with banquet preparation and plating during peak service times., • Maintain compliance with all sanitation, safety, and health regulations at all times., • Operate standard kitchen equipment safely and efficiently; seek guidance for unfamiliar equipment., • Assist with training and mentoring other culinary staff as directed., • Communicate effectively and promote teamwork between front-of-house and back-of-house staff., • Prepare quality staff meals in accordance with Executive Chef guidelines., • Proactively anticipate and meet member expectations without compromising daily operations or budget., • Report any defective equipment, hazardous situations, or safety concerns immediately to a supervisor., • Follow all documented opening and closing procedures, as well as club rules, regulations, and dress code policies., • Perform other related duties as assigned by culinary leadership. Requirements • Minimum 3 years of cooking experience in a high-volume or fine dining environment., • Ability to work on your feet for extended periods (eight hours or more)., • Able to lift and carry up to 40 pounds., • Strong teamwork skills and the ability to thrive in a fast-paced environment., • Availability: Flexible including evenings, weekends, and holidays. Benefits & Perks • Health, dental, and vision insurance., • Aflac supplemental benefits., • Flexible Spending Account., • Bonuses and club store discounts., • Staff meals during shifts., • Opportunities for advancement, professional training, and certifications., • Team-oriented, collaborative club culture.

Job DescriptionJob Summary Red Rooster Harlem is seeking Line Cooks who will implement the standards and vision of Chef Marcus Samuelsson, while also following the directives of all Kitchen Management. All Line Cooks are responsible for delivering the highest quality food and service at all times and are also responsible for daily operational procedures, food production and plating in accordance with the restaurants specifications and timing standards. Line Cooks are responsible for following Red Rooster Harlem recipes at all times. Responsibilities and Duties To uphold the vision and standards of Marcus Samuelsson Report to work on time and in proper uniform Follow direction of Executive Chef/Management Demonstrate and promotes the culture, always positively representing the company. Embrace teamwork within the restaurant, creating a positive work environment. Treat every guest, partner and vendor with respect and dignity. Ensure the highest levels of cleanliness and organization are maintained in the kitchen at all times, without exception. All sanitation and health department codes and company checklists must be followed at all times. Follow all kitchen safety procedures. Work in a clean and organized fashion and complete Daily and Detail Kitchen Cleaning Checklists. Report necessary repairs to the Executive Chef. Properly execute all recipes. Properly set up station according to restaurant guidelines. Execute food production and plating, according to stated spec and timing. Maintain a clean, clutter free and organized station at all times. Maintain clean and organized food and other kitchen storage areas. Follow all company policies for dating, wrapping, rotating and storing of food product. Follow production systems while utilizing stated pars. Break down and clean station at the end of the shift, follow daily cleaning list. Perform other job related activities as required or assigned by supervisor. Complete a positional training program with validation measures throughout. Adhere to all food safety and sanitation standards. Perform other job related activities as required or assigned. Must maintain a high level of integrity

Job Description ABOUT ELYSÉE NEW YORK Elysée New York is entering a new chapter as an intimate luxury boutique hotel in the heart of Midtown Manhattan. The hotel blends the elegance of a historic New York residence with the warmth and cultural spirit of a European luxury hotel, delivering a guest experience built on genuine hospitality, considered detail, and quiet discretion. Elysée New York by Wunderkind Hotels is managed by Crescent Hotels & Resorts, one of North America's leading hospitality management companies. ABOUT SALON SANSSOUCI At the heart of Elysée New York is Salon Sanssouci, the hotel's intimate, residential-style lounge, inspired by the elegance and relaxed hospitality of Sanssouci Palace in Potsdam, Germany. More than a hotel lounge, Salon Sanssouci is the social and cultural living room of the hotel, which has been a New York City icon for 100 years. Salon Sanssouci is a place where guests begin their morning, gather throughout the day, and settle into evening conversation. True to its French meaning “without worries,” Salon Sanssouci carries the details, so guests never have to. The experience is refined but never formal, handled with warmth and discretion. POSITION OVERVIEW Elysée New York is seeking a skilled, detail-driven Line Cook to prepare and present high-quality food across Salon Sanssouci and the hotel's food and beverage operations. Reporting to the Executive Sous Chef, this individual executes approved recipes with consistency and precision, upholding Leading Quality Assurance standards in every dish that leaves the kitchen. The Line Cook works collaboratively with the Executive Sous Chef, Line Cooks, Stewarding, and Food & Beverage teams to support daily culinary operations and maintain a clean, safe, and efficient kitchen environment, contributing to an exceptional guest dining experience. ESSENTIAL JOB FUNCTIONS CULINARY PREPARATION AND QUALITY • Prepare and present menu items accurately and consistently, following approved recipes, production sheets, and banquet event orders., • Inspect and accept all daily incoming food deliveries, • Prepare multiple menu items simultaneously while maintaining quality, consistency, and timing across the line., • Apply strong food preparation techniques and cooking methods, operating kitchen equipment safely and efficiently., • Maintain proper food storage, labeling, dating, and inventory rotation procedures (FIFO) throughout the shift. FOOD SAFETY AND SANITATION • Follow food safety, sanitation, and HACCP principles, and comply with all health department regulations., • Maintain a clean, organized, and sanitary work area throughout service. COLLABORATION AND KITCHEN OPERATIONS • Communicate effectively with the Executive Sous Chef, Line Cooks, Stewarding, and Food & Beverage teams to ensure smooth, timely service., • Work both independently and collaboratively as part of the culinary team, supporting colleagues during high-volume periods., • Maintain strong organizational and time-management habits to keep the line running efficiently during service. QUALITY ASSURANCE • Uphold Leading Quality Assurance and Elysée New York culinary standards in every dish prepared., • Maintain consistency and attention to detail across every plate, recognizing that each dish contributes to the guest's overall impression of Elysée New York. REQUIRED QUALIFICATIONS AND SKILLS • Knowledge of food preparation techniques, cooking methods, and kitchen equipment., • Working knowledge of food safety, sanitation, HACCP principles, and health department regulations., • Strong organizational and time-management skills, with the ability to work efficiently in a fast-paced commercial kitchen., • Strong attention to detail and commitment to quality and consistency., • Ability to communicate effectively with culinary and Food & Beverage team members, and to work independently and collaboratively as part of a team., • Previous culinary experience within a hotel, restaurant, or comparable food and beverage environment., • Ability to obtain and maintain all required food handler certifications., • Experience within the New York City luxury hospitality market., • Previous experience with a luxury boutique or independent luxury property., • Multilingual capabilities are a plus, though not required. PHYSICAL REQUIREMENTS • Stand and walk for extended periods throughout the shift., • Frequently bend, stoop, kneel, reach, push, pull, and lift., • Lift and carry up to 50 pounds regularly, and heavier items with assistance., • Work in commercial kitchens with exposure to heat, steam, refrigeration, sharp equipment, and cleaning chemicals., • Perform repetitive motions involving chopping, mixing, lifting, and food preparation, safely operating commercial kitchen equipment throughout the shift. COMPENSATION AND BENEFITS • Competitive salary, benefits package, 401(k) eligibility, professional development opportunities, and hotel travel benefits available through eligible programs. WHY JOIN ELYSÉE NEW YORK Joining Elysée New York is an opportunity to help shape the re-emergence of a legendary New York hotel and to build a new standard of intimate, personalized luxury hospitality. The Line Cook shapes a guest's experience of Elysée New York, one plate at a time, work that is considered, exacting, and built to last, on a platform toward future hotel leadership growth opportunities. We invite candidates who believe that luxury is defined not by formality alone, but by generosity, discretion, and the ability to make every guest feel genuinely seen, to join us and help build a place where every guest, and every team member, belongs. EQUAL OPPORTUNITY STATEMENT Elysée New York, managed by Crescent Hotels & Resorts, is an Equal Opportunity Employer, including Protected Veterans and Individuals with Disabilities. This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the applicable Know Your Rights notice from the United States Department of Labor. NOTE: This description excludes non-essential and marginal functions of the position that are incidental to the performance of the fundamental job duties. Furtherm

Job DescriptionDescription: The Kitchen Lead plays a key leadership role within the back-of-house, supporting daily kitchen operations while ensuring consistency, quality, and execution across all stations. Reporting directly to the Executive Chef and working closely with Sous Chefs and the culinary team, this position serves as a hands-on leader who is well-versed in all areas of the kitchen. The Kitchen Lead helps drive fine dining standards by leading by example, supporting service execution, reinforcing food safety and sanitation, and ensuring the kitchen operates efficiently and cohesively during all shifts. Key Responsibilities • Oversee and execute food preparation and service across all kitchen stations, ensuring consistency, quality, and adherence to recipes and plating standards, • Serve as a hands-on leader on the line, supporting and guiding kitchen staff while stepping into any station as needed to maintain service flow, • Ensure all stations are properly set up, stocked, and prepared to meet service demands while monitoring prep levels, pars, and product usage, • Maintain strict compliance with food safety, sanitation, and cleanliness standards throughout all kitchen operations, • Support Expo and ticket flow by assisting with pacing, communication, and coordination during service, • Communicate effectively with the Executive Chef, Sous Chefs, and team members to address operational needs, training, and service execution Requirements: Qualifications • Previous experience in a leadership or senior cook role within a full-service or fine-dining kitchen, • Strong working knowledge of all kitchen stations, including prep, sauté, grill, pantry, and expo, • Proven ability to work efficiently in a fast-paced, high-pressure environment, • Strong attention to detail and commitment to culinary excellence, • Ability to multitask, prioritize, and make sound decisions during service, • Demonstrated understanding of food safety, sanitation, and proper kitchen procedures, • Strong communication skills and a team-oriented mindset, • Availability to work nights, weekends, and holidays, • Ability to stand for extended periods and work full shifts, • Ability to lift, push, or pull up to 50 pounds Physical Requirements • Ability to stand and walk for extended periods of time during scheduled shifts, • Ability to move throughout all areas of the restaurant, including kitchens, storage areas, receiving areas, walk-in coolers, freezers, and office spaces as applicable, • Ability to frequently lift, carry, push, or pull kitchen equipment, food products, supplies, and other operational items, • Ability to lift, push, or pull up to 50 pounds independently and up to 85 pounds on occasion, • Ability to communicate effectively with team members, vendors, and guests as needed in a fast-paced environment, • Ability to operate kitchen equipment, computers, and other technology required to perform essential job functions

Job Description • We have an opening for full time BUTCHER positions., • Location: La Mercerie - 53 Howard Street, New York, NY 10013. Note: online applications accepted only., • Schedule: Full time; Days and hours may vary. Full availability is required. More details upon interview., • Requirement: Previous butcher experience is required., • Pay Range: $18.00 per hour to $23.00 per hour. Upscale French cuisine downtown NYC. The very talented Executive Chef Heloïse Fischbach balances classical training with avant-garde technique in a thoughtful reimagining of seasonal French cuisine at this downtown gem linked to the Romain and Williams interior design store. We are seeking dedicated, detail-driven, culinary professionals who have a strong passion for food, technique, and an eagerness to learn more, which comes with the opportunity to build on your skills and grow as a leader in the kitchen. The ideal candidate is devoted to becoming an integral member of a team that values a strong work ethic and also has the desire to learn and hone the craft of French cooking. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1568520. 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 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. Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to work This is R/A ! Job Summary Summary: Cuts, trims and prepares meat for use in food production or sale in retail establishments. Essential Duties and Responsibilities: • Works directly with supplier representative(s) to determine order details and price., • Receives, inspects and stores meat in accordance with food safety and sanitation standards., • Records and tracks quantity of meat received and issued to cooks and/or keeps records of meat sales., • Estimates requirements and orders or requisitions meat supplies to maintain inventories., • Cuts, trims, bones, ties and grinds meats, such as beef, pork, poultry, and fish, to prepare for cooking; cures, smokes, tenderizes and preserves meat., • Maintains sanitation and orderliness of all equipment, display and storage areas, supplies and utensils within work area., • Handles foods items with safety regulations in mind during preparation and service., • Prepares and places meat cuts and products in display counter., • Prepares custom cuts of meat as ordered by customers or for meals., • Shapes, laces and ties roasts using boning knife, skewer and twine., • Wraps, weighs, labels and prices cuts of meat., • Totals sales and collect money from customers., • Performs other duties as assigned. Associates at Restaurant Associates 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) Abides by all Company policies and procedures including but not limited to: • The use of a medium weight cut gloves when handling or using knives, peelers, choppers, mandolins or cleaning a slicer., • The use of oven mitts, fryer gloves or steamer gloves when handling hot pans from ovens, warmers or steamtables., • The use of slip-resistant shoes and proper lifting techniques. 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/2023/08/2023WageTransparencyRA.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/ Applications are accepted on an ongoing basis. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.

Job Description Major Food Group is hiring Line Cooks to join our team at Torrisi! Located in the historic Puck Building, Torrisi, a love letter to Little Italy, proudly presents an Italian-American restaurant with an extensive wine program, a New York-Italian cocktail bar and a luxe deli. Chef Rich Torrisi presides over an open kitchen and presents showstopping dishes, with many prepared or finished tableside to engender warm and welcoming hospitality. RESPONSIBILITIES: • Set up and stocking stations with all necessary supplies, • Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces), • Cook menu items in cooperation with the rest of the kitchen staff, • Answer, report and follow executive or sous chef’s instructions, • Clean up station and take care of leftover food, • Stock inventory appropriately, • Ensure that food comes out simultaneously, in high quality and in a timely fashion REQUIREMENTS: • Minimum 3 years of experience in high volume and fine dining restaurants preferred but not required, • Culinary diploma or equivalent in experience strongly preferred, • Team-orientated and positive attitude, • Strong communication skills a must COMPENSATION: $25.00 / hour BENEFITS: • Competitive Salary, • Medical/Dental/Vision Insurance with Company subsidy, • Growth Opportunities, • Progressive Paid Time Off, • Parental Leave, • Tuition Reimbursement, • Generous Dining Allowance, • Unlimited Referral Program, • TransitChek Discount Equal Employment Opportunity Major Food Group considers applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Major Food Group is an equal opportunity employer.

Job Description Riverdale Country School, a Pre-K through Grade 12 independent all-gender school in New York City, is dedicated to inspiring students to live meaningful and purpose-driven lives. The school achieves this by fostering a culture of academic excellence, critical thinking, and curiosity, supported by a diverse and inclusive community. Riverdale emphasizes both high challenge and high support in its approach to education, encouraging students to engage deeply in interdisciplinary learning, research, and experiential education, both inside and outside the classroom and beyond our campuses. This holistic approach aims to develop well-rounded individuals who are prepared to make a positive impact on the world. At Riverdale, we strive to reflect the diversity of the New York metropolitan area in our students, faculty, and staff. We believe that a diverse and inclusive community enriches the educational experience and is integral to our mission. With a student body of approximately 1,300 students from 117 different zip codes, Riverdale is a vibrant community where 48% of our students identify as students of color. We seek to employ educators and leaders who bring a student-centered approach, passion for their work, a commitment to DEIB, and a desire to contribute to the growth and development of our entire school community. Job Summary: The cook is to assist in the preparation of meals in the kitchen under the guidance and direction of the Executive Sous Chef and the management team. The person will perform routine kitchen tasks such as setting up workstations and ingredients so that food can be prepared according to recipes. To be successful in this job, you will need thorough experience with hot and cold food preparation. General Food Service Employee Expectations: Comply with all state food handling laws. Comply with state and federal regulations. Comply with the school’s policies and building procedures. Follow the health, safety, and emergency procedures of the department. Work as a team member and assist co-workers with varying levels of food preparation and service. Willingness to flex or extend work schedule to assist the needs of the school’s event schedule. Demonstrate professionalism through conduct, punctuality, and minimal absences. Promote and practice professional growth and development. Demonstrates good judgment, discretion, and strict confidentiality regarding student and personnel information. Establish and maintain positive working relations with building staff, administrators, students, and parents. Work cooperatively and communicate successfully with building staff, administrators, students, and parents. Demonstrate a commitment to the educational success of Riverdale Country School Community. Essential Duties and Responsibilities: Knowledge of various cuisines and cultural foods with an emphasis on sustainable sourcing. Communicate with team and management. Attend in-service training. Responsible for preparing and executing meals and understanding the timing of food production. Responsible for expediting and maintaining the amount of food produced based on forecasted demand during service times. Ability to cook and prepare food according to production guidelines and recipes. Knowledge of various food products from a variety of cultures and ethnicities, identification, and acceptable level of food quality. Must know methods of food preparation, cooking times, and portion sizes to ensure food is prepared in the prescribed manner. Evaluate food quality and preparedness by tasting everything. Ensure food is stored at the appropriate temperature for the appropriate length of time and follows all food safety standards set up/breaks down the kitchen. Responsible for the overall cleanliness of the kitchen, including floors, counters, walls, etc.. Maintains a clean, safe, and sanitary workstation, equipment, and utensils. Ability to safely operate all kitchen equipment (choppers, slicers, ovens, steamers, a variety of knives, etc.). Assist Chef in maintaining production records (food usage, overages, shortages, customer counts, etc.). Communicate with management regarding food product that needs to be ordered for upcoming productionReport safety hazards discovered in the location to management immediately additional job functions able to provide outstanding customer service and get along with coworkers, the Riverdale community, and the management team. Ability to communicate to our guests the important information pertaining to allergens and food knowledge (culture, ethnicity, procurement).Responsible for receiving deliveries and proper storage of all items.Knowledge of diet-restricted meal components, preparation, production, and service. Perform other related duties as assigned. Types of Machines, Tools, and Specific Equipment Used: Basic knowledge of cooking utensils and equipment, but not limited to: pots, pans, dishware, silverware, glassware, food slicing machine, knives, oven, grill/stove burners, microwave appliances, brazier, steam kettles. Physical Demands: Ability to stand for long periods of time, bend, kneel, and reach to store/retrieve supplies. Ability to lift, carry, and push supplies and boxes up to 40 pounds. Work Environment: Occasional environment exposures to cold, heat, and water. Language Skills: Ability to read, interpret, and follow directions in the English Language. Ability to effectively present information and respond to questions from students and community members. Reasoning Skills: Ability to solve practical problems and deal with a variety of concrete and abstract variables. Ability to interpret a variety of instructions in written, oral, diagram, or schedule form. Certificates, Licenses, Registration: ServSafe Certification- Preferred. NYC DOH Food Protection Certificate- Willing to maintain a current certification. Primary Working Relationships: Executive Sous Chef, Assistant Director of Food ServiceStudents, Faculty and Staff Term of Employment: Monday-Friday 6:30 am - 2:30 pm - some evenings and weekends required, subject to change with notice. 10-month full-time position, side work possible, when available during summer months. Education and/Or Experience: 3-5 years experience in a professional kitchen environment.Proficient with a French knife and commercial cooking equipment. High School Diploma. $22-$26 /hr To apply for this position, please click on the red “Apply for this Job” button. Please submit a resume and cover letter. If there are pronouns we should use in potential future communications, we invite you to share that information with us. For information about this position and all open positions, please visit the Careers page of Riverdale’s website. Benefits of Full Time Work at Riverdale Country School Working at Riverdale Country School is a purposeful and meaningful career choice that comes with many benefits including: Transportation: Shuttle service is available to/from the 242nd St / Broadway subway station. Limited stops are also available near transit hubs in Manhattan including the Metro North Harlem Station and subway lines – 1, 2, 3, 4, 5, 6, N, Q, R, A, B, C, and D. If there is need in the community, we can also run a shuttle from the Henry Hudson Parkway / 246th St bus stop which connects to the #7, #10, and Express Buses to/from Manhattan. Professional Development: A generous professional-development budget provides for conferences, skills training, and onsite training in areas such as mindfulness, coaching, and diversity, equity, inclusion, and belonging. Grants and Stipends: All employees are eligible for Frankel Fellow grants, known as “passion grants,” which pay for enrichment activities. More than 120 grants have been made to faculty and staff since the program started in 2014. Stipends are available for coaching, affinity group facilitation, advising clubs with significant out-of-school time, and chaperoning trips (including global trips!). Sabbatical: Full time teaching faculty are eligible for a sabbatical after 10 years of employment. Health Benefits: Riverdale offers and subsidizes health, dental, and vision insurance. In addition, the school offers a flexible spending account through which employees can use pre-tax dollars to pay for health-related expenses. Retirement: Employees are eligible to join our Defined Contribution retirement plan through TIAA. The school contributes 7% of an employee's annual salary to their retirement account. Vacation: Riverdale Country School has a generous time-off policy for staff in addition to vacations afforded by the school calendar. 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 CATCH NYC is a globally influenced seafood-restaurant, set in a landmark building at the heart of Manhattan’s Meatpacking District, CATCH New York features contemporary renditions of classic seafood preparations, successfully fusing great food, service and an exceptional scene as it appeals to the tastes of today’s modern diner. The 400 seat, tri-level restaurant offers a variety of unique dining experiences to its diverse clientele, boasting an open kitchen and communal dining options that further augment the warm, inviting atmosphere. We’re looking to hire dedicated Line Cooks for our evening shifts. We highlight bold and contemporary cuisine. Typical shifts are 4pm - 12am, we are hiring for cooks with experience with a meat/grill station. This is a high volume station, cooking apps and entrees to temp, with strong experience necessary. We are building a team of passionate individuals with a desire to grow & learn and have a shared goal of "Great Food, Great Service, Great Vibe"! • Set up and stocking stations with all necessary supplies, • Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces), • Cook menu items in cooperation with the rest of the kitchen staff, • Answer, report and follow executive or sous chef’s instructions, • Clean up station and take care of leftover food, • Stock inventory appropriately, • Ensure that food comes out simultaneously, in high quality and in a timely fashion, • Comply with nutrition and sanitation regulations and safety standards, • Maintain a positive and professional approach with coworkers and customers Skills • Proven cooking experience, including experience as a line chef, restaurant cook or prep cook, • Excellent understanding of various cooking methods, ingredients, equipment and procedures, • Accuracy and speed in executing assigned tasks, • Familiar with industry’s best practices, • Culinary school diploma

Job Description Job Purpose: The Prep Cook is responsible for the quality of food ingredients used; preparation methods personally used as well as those used while working with the kitchen staff. The Prep Cook prepares basic food-prep and menu items needed in filling catering orders based on established recipes or customer requests. The Prep Cook will be an on-site team player and production support for all production as well as being called on at times to shop and produce specialty items not in ACW spec books. The Prep Cook is required to take immediate action in all orders received and is required to produce high quality menu items and recipes as instructed by the General Manager. ACW Prep Cooks are given the authority to make decisions to produce products to and menu items, while following company procedures related to customer satisfaction, safety, and cost. The Prep Cook prepares all foods to specification to include all hot foods, designed salads, sandwiches, canapés, desserts, sauces, and all cold food preparations according to designated preparation methods. The Prep Cook is responsible for culinary quality and supports all culinary initiatives, learns all standard ACW food displays, practices culinary artistry as well as the safe use of fresh ingredients, quality and finesse in culinary design and presentation. The Prep Cook works in partnership with all cooks, prep staff, porters, and provides production solutions in situations arising that require action and critical thinking in providing clients with the highest of quality and craftsmanship in all culinary preparation to include hot food, displays and professionally composed dishes and displays. The Prep Cook work is based on following company procedures related to food quality, safety, customer satisfaction, and accuracy in cost. Responsibilities and Associated Duties: Under the direction of the General Manager, the Prep Cook’s primary responsibility is to produce top quality hot and fold food, innovative and artistic presentations, displays, spec-trays, quality salads, sandwiches, canapés, desserts, and sauces and any cold preparation, which the General Manager directs. The Prep Cook prepares all menu items according to Air Culinaire preparation methods while maintaining Air Culinaire Standards. The Prep Cook is a culinary professional in the ACW kitchen and is responsible to conduct himself or herself in the utmost professional manner whether working in our kitchen, on-site at a client location and to support all work required to include sanitation, driving, and working with external customers and support peers. The Prep Cook is responsible to work with the Garde Manger team and Lead Cooks to prioritize orders, ensure the use of the freshest ingredients, accuracy in preparation, quality assurance, order finalization, and the use of appropriate packaging and labeling, and overall compliance with Dynamics 365 specifications associated with all Air Culinaire client orders. The Prep Cook is responsible for verifying that food quality and specifications match the kitchen issued specification in Dynamics 365. The Prep Cook is responsible for prioritizing food production orders, quality assurance, verifying the use of proper trays and packaging and the overall compliance with ACES specifications associated with all Air Culinaire specifications and Dynamics 365 orders. • The Prep Cook is responsible for ensuring food quality, using ACW specifications at all times and to ensure that the food matches the presentation provided in the specifications., • Additionally, the Prep Cook will participate in the process of training and directing new and existing Air Culinaire team members, take time to ensure all food, packaging, labeling, and allergens on all trays and are made with accuracy, food safety and HACCP compliance., • The Prep Cook is expected to provide feedback and suggestions to the Executive Chef & Sous Chefs to continue to monitor, maintain and improve quality as a secondary responsibility in this role., • The Prep Cook will assist in the butchering of meats and fish and assist with the daily operations of the kitchen., • Ensures that all food preparations and presentations meet ACW specifications and quality standards., • Maintains a safe, orderly, and sanitized kitchen by setting quat-sanitizer stations, assists in monitoring and journaling temp-logs and using gloves, food safety tools and best practices when cooking in the kitchen., • Use preventative maintenance with all kitchen equipment while directing the other team members to do the same., • ACW is utilizing Shipday for all its logistical information. All employees who are organizing or delivering catering are required to use Shipday for all order logistics and deliveries to include delivery photo at point of delivery and the name of the recipient at point of delivery., • The Prep Cook will assist in ordering, inventory and any other duties as assigned by the General Manager.Measures of Success:, • Annual Performance Review- to include Specific Job Responsibilities and our Core Service Goals:, • Stellar Customer Service, • Integrity & Accountability, • Entrepreneurial Spirit, • Teamwork Commitment Knowledge, Experience and Skill Requirements: • A High School diploma is required., • Culinary experience in restaurants, hotels or catering - or its equivalent required, with experience in new culinary trends preferred., • Current ServSafe Food Handling Certificate required at hire or within 45-days of hire,, • Demonstrated ability to take orders and follow through as well as direct and work well with others in a team- driven, fast-paced environment is essential., • Must be energetic, enthusiastic, creative, and highly motivated to assist in food preparation and presentation., • Prior catering and hospitality/food culinary, cooking experience preferred., • It is preferred that the Prep Cook has clear driving records. OPERATIONAL DEMANDS • The demands described here are representative of those that must be met by an employee to successfully perform the essential function of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions., • Flexibility required to work weekends and holidays. LANGUAGE SKILLS • Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. MATHMATICAL SKILLS • Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. REASONING SKILLS • Ability to apply good judgement understanding to carry out instructions furnished in written, oral, or diagram form.PHYSICAL DEMANDS, • The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job., • While performing the duties of this job, the employee is regularly required to sit and talk or hear., • The employee frequently is required to use hands to handle, reach and carry with hands and arms., • The employee must lift and/or move up to 40 pounds.WORK ENVIRONMENT, • The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job., • The noise level in the work environment is usually moderate to loud. Disclaimer: This position description highlights a general description of duties and responsibilities. Employee(s) may be assigned other duties, in addition to or in lieu of those described herein, and any duties are subject to change at any time, according to the needs of the location or Company. Air Culinaire Worldwide, LLC. does not discriminate in any way to deprive any person of employment opportunities or otherwise adversely affect the status of any employee because of race, color, religion, sex, sexual orientation, genetic information, gender identity, national origin, age, disability, citizenship, veteran status, or military or uniformed services, in accordance with all applicable governmental laws and regulations.

Job Description Job Title: Catering and Event Chef (Seasonal) Reports To: Executive Chef, Director of Events Compensation: $1500 week/$75,000 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 ! Event’s by Roberta's offers full-scale on- and off-site food and beverage services using the best seasonal ingredients available, keeping in the vein and vision of our restaurant. We ensure each event is presented with the highest-quality food, in keeping with the distinctive and delicious food served at our restaurants. We are looking to hire immediately for the summer season - catering events tend to wind down by October, however we are a large company - between all our operations, if we like you, and you like us, we’ll carry on working together. We are currently looking for an experienced, detail oriented and self-motivated Catering and Event Chef.. This person is responsible for creating and executing seasonal, market-driven event menus, overseeing all purchasing for events, production and prep scheduling of all BOH catering staff and maintaining all NYC Health Department Standards. This person is responsible for all aspects of event preparation and execution; this is a self-sufficient role working with a small team. QUALIFICATIONS: Thrives while guiding multiple tasks simultaneously Strong leadership skills and a natural team builder Passion for executing delicious food Experience creating seasonally driven menus revolving around local ingredients 3+ years of fine dining or catering experience in a high volume operation Ability to work well & communicate in a fast paced environment A positive “can do” and team oriented attitude Wood fired pizza experience preferred - many of our events involve towing one of our mobile ovens to a location and making our pizzas there. NYC Food Handlers Certificate preferred Valid driver’s license and ability to drive a commercial vehicle. Able to stand for long periods of time, lift 50+ pounds Must be flexible to work nights, holidays & weekends according to the needs of the business. .DUTIES & RESPONSIBILITIES: Work closely with the Private Events and Catering team on menu planning, event timelines and execution Conceptualize creative and evolving event menu items based on seasonal availability and client preferences Execute all product ordering for catering department Schedule BOH catering staff according to weekly event schedule Schedule and execute prep hours ahead of events Ensure that all Roberta’s standards are met and executed throughout menu plating, preparation, delivery, set-up, service, and breakdown of events Perform other job-related duties such as packing, loading and unloading catering van for off-site events Maintain a neat & organized work station by complying with NYC Health Department standards. Work closely with the existing Roberta’s teams, on campus, to utilize the occasionally dynamic workplace our ‘campus’ entails.

Job Description ABOUT ELYSÉE NEW YORK Elysée New York is entering a new chapter as an intimate luxury boutique hotel in the heart of Midtown Manhattan. The hotel blends the elegance of a historic New York residence with the warmth and cultural spirit of a European luxury hotel, delivering a guest experience built on genuine hospitality, considered detail, and quiet discretion. Elysée New York by Wunderkind Hotels is managed by Crescent Hotels & Resorts, one of North America's leading hospitality management companies. ABOUT SALON SANSSOUCI At the heart of Elysée New York is Salon Sanssouci, the hotel's intimate, residential-style lounge, inspired by the elegance and relaxed hospitality of Sanssouci Palace in Potsdam, Germany. More than a hotel lounge, Salon Sanssouci is the social and cultural living room of the hotel, which has been a New York City icon for 100 years. Salon Sanssouci is a place where guests begin their morning, gather throughout the day, and settle into evening conversation. True to its French meaning “without worries,” Salon Sanssouci carries the details, so guests never have to. The experience is refined but never formal, handled with warmth and discretion. POSITION OVERVIEW Elysée New York is seeking a dependable, detail-oriented Steward to maintain the cleanliness, sanitation, organization, and availability of china, glassware, silverware, cookware, utensils, and kitchen equipment across Salon Sanssouci and the hotel's food and beverage operations. Reporting to the Executive Sous Chef, Food and Beverage Management, and the Director of Operations, this individual ensures clean, properly sanitized service items are ready whenever Culinary and Salon Sanssouci teams need them. The Steward upholds Leading Quality Assurance and Forbes Five-Star standards behind the scenes, safeguarding the quality guests never see but always feel, and maintains a safe, clean, and efficient work environment in compliance with hotel, brand, and health department standards. This position requires flexibility across mornings, afternoons, evenings, weekends, holidays, and extended hours based on business demands. ESSENTIAL JOB FUNCTIONS DISHWASHING AND SANITATION • Operate commercial dishwashing equipment safely and efficiently to wash, rinse, sanitize, and organize dishes, glassware, flatware, cookware, utensils, trays, smallwares, and kitchen or service equipment according to established procedures., • Sort, scrape, rinse, wash, sanitize, dry, and properly store dishes, glassware, flatware, pots, pans, smallwares, and food-preparation equipment., • Inspect cleaned items to ensure they are free of food residue, stains, grease, chips, cracks, and other damage after returning them to service or storage., • Monitor dish machine temperatures, chemical levels, and sanitizer concentrations according to manufacturer instructions, workplace procedures, and applicable health requirements; complete required temperature, sanitizer, and cleaning logs accurately., • Refill detergents, rinse agents, sanitizers, and other cleaning chemicals according to established procedures, using them safely and in accordance with product labels, Safety Data Sheets, and training requirements. INVENTORY, TRANSPORT, AND STORAGE • Maintain an adequate supply of clean dishes, glassware, flatware, cookware, utensils, and service equipment for kitchens, dining areas, and other food and beverage service needs., • Transport clean and soiled service items safely between dish areas, kitchens, dining rooms, service areas, and storage locations., • Rack, stack, organize, and store dishes, glassware, flatware, cookware, and service equipment properly to help prevent breakage, contamination, and loss, maintaining separation between clean and soiled items., • Receive, organize, and store dishes, glassware, flatware, cookware, cleaning supplies, chemicals, and other operating equipment as directed, and monitor and report shortages, damage, or supply needs to management. KITCHEN AND FACILITY CLEANLINESS • Clean and sanitize dish machines, sinks, drainboards, sprayers, racks, carts, and surrounding work areas throughout the shift., • Wash and sanitize pots, pans, knives, cutting boards, food storage containers, smallwares, and larger kitchen equipment using approved procedures., • Sweep, scrub, and mop dish room, kitchen, prep, storage, and back-of-house floors, and clean walls, doors, floor drains, mats, shelving, carts, and trash containers as assigned., • Remove trash, food waste, grease, cardboard, glass, and recyclable materials from assigned work areas, transporting them to designated collection areas and helping keep those areas clean and orderly., • Clean spills promptly and place appropriate warning signs or barriers to help prevent slips, trips, and falls., • Assist with scheduled and assigned deep-cleaning projects, which may include ovens, grills, hoods, filters, refrigerators, freezers, walls, ceilings, storage areas, and other kitchen or back-of-house equipment. SAFETY AND TEAMWORK • Report broken equipment, plumbing issues, leaks, clogged drains, unsafe conditions, pest concerns, and maintenance needs promptly, and follow established procedures for handling broken glass, sharp objects, and damaged equipment., • Follow all food safety, sanitation, personal hygiene, chemical safety, equipment safety, and workplace safety procedures., • Assist kitchen, stewarding, and service team members with basic cleaning, organizing, receiving, food storage, and operational support when assigned and properly trained., • Assist with transporting, setting, replenishing, and breaking down dishes, glassware, flatware, cookware, and service equipment after, during, and after service periods or events as business needs require., • Maintain a professional appearance and positive, team-oriented attitude while working with coworkers, supervisors, vendors, and guests or customers when contact occurs. REQUIRED QUALIFICATIONS AND SKILLS • Working knowledge of commercial dishwashing equipment, sanitation procedures, and chemical safety practices, or the ability to learn them quickly., • Strong attention to detail and reliability, with the ability to maintain consistent quality under time pressure., • Ability to work efficiently and safely in a fast-paced, physically demanding back-of-house environment., • Ability to work both independently and collaboratively as part of the culinary and stewarding team., • Clear communication skills sufficient to coordinate with culinary and Salon Sanssouci teams and to report issues promptly., • Ability to obtain and maintain all required food handler certifications., • Ability and willingness to work a flexible schedule, including mornings, afternoons, evenings, shifts, weekends, holidays, and extended hours as business demands require., • Experience within the New York City luxury hospitality market. PHYSICAL REQUIREMENTS • Stand and walk for extended periods throughout the shift., • Frequently bend, stoop, kneel, squat, reach, twist, push, pull, lift, and carry., • Lift and carry up to 50 pounds regularly, and heavier items with assistance or approved equipment., • Push and pull racks, carts, trash containers, and equipment weighing more than 100 pounds., • Perform repe

Job Description ABOUT US Rethink Food is a chef-led nonprofit partnering with restaurants to better feed communities. Through strong partnerships with local restaurants and community-based organizations, we work with a responsive, hyperlocal network that provides culturally celebrated, nutritious meals. Since 2017, we've served over 30 million meals and reinvested more than $142 million into local economies. Our work falls into three core areas: • Building the Network: We connect restaurants, community-based organizations, and food donors to deliver meals where they’re needed most., • Setting the Example: Through our Sustainable Community Kitchen, we demonstrate what dignified, community-centered food access can look like., • Advocating for Change: We champion policy and systems change to create a more sustainable, equitable food future for all. ROLE SUMMARY The Culinary Team Member will support the work of the Rethink Sustainable Community Kitchen that includes meal production, inventory of goods and other supplies, and volunteer tours of the commissary. Applications will be reviewed on a rolling basis. Please submit your application online. RESPONSIBILITIES • Works with and follows the instructions of the Sous Chef and or Kitchen Supervisor to help execute the production of our daily menus, • Maintains prep station, and follows standard operating procedures and safety guidelines of Commissary Kitchen in all shared spaces, • Prepares and produces dishes during shift per the direction of the Sous Chef and or Kitchen Supervisor; uses safe and sanitary food handling practices, • Upholds the highest culinary standards including but not limited to: proper knife skills, ability to operate kitchen equipment, savory and baking skills and techniques., • Assists with inventory management, food receiving and sorting of food deliveries: follows DOH and Commissary Kitchen guidelines of food labeling procedures when receiving food product to ensure quality, freshness and consistently, • Collects ingredients and appropriate kitchen supplies required for item preparation. Respects shared kitchen spaces (ie. prep stations, freezer, etc) and team members, • Communicates promptly with Executive Chef and or Kitchen Supervisor if and when problems arise so they can be resolved in a timely and appropriate manner, • Responsibly follows protocol with handling facilities equipment; including but not limited to appliances, cooking equipment, freight elevator, etc., • Works as part of a team, be helpful and considerate to others both in and out of the kitchen, • Supports kitchen wide inventory processes throughout the operations department; communicates with Transportation team on inventory levels, distribution and management, • Participate in content capture to amplify work of commissary, • Performs other related duties as assigned. QUALIFICATIONS • NYC Food Handlers Certificate and ServSafe or obtain within the first 30 days of employment, • Minimum 1 year experience in medium to high volume kitchen required, • Professional, reliable, enthusiastic, • Catering and event experience a plus, • Have a good attitude and willing to take instructions and work well with others, • Have a passion for cooking, understand product utilization, food quality and seasonal ingredients, • The ability to multitask and work in a fast paced, high pressured environment, • Self motivated individual who takes initiative, and is always looking to grow and learn, • Must embrace the mission and core values of Rethink Food, • Must be able to stand, bend, stretch, lift and carry heavy materials up to 50 lbs WHAT YOU BRING TO THE TABLE: Commitment to embodying our values of - Inventiveness: At our core, we are relentlessly curious about solving problems. As our name suggests, we’re a team of creative thinkers, but we’re also hands-on doers, challenging norms with humility to find practical solutions that can create lasting change. Vulnerability: Guided by an “always be better” mindset, we are a team that intentionally reflects on what we are doing well and where we need to improve. We hold ourselves and each other accountable, every day. No blame, no shame — we just want to be sure we’re always doing the right thing. Thoughtfulness: Our vision for a nourished and thriving world starts with nourished and thriving individuals in each of our communities. Our work is centered on the needs of the people that bring our communities to life. We don’t pretend to have all of the answers. We are committed to listening and learning in order to identify and scale solutions that ensure stable and reliable access to healthy food for all so each and every community can thrive. Kindness: At Rethink, we show up every day with empathy and compassion and believe everyone should be treated with dignity. Kindness goes a long way — we are all about just being kind COMPENSATION The hourly rate for this position is $20.00 per hour. We also offer a complete benefits package including medical, dental, vision, disability, life insurance, PTO, paid holidays, two weeks per year for an organization-wide office closure to recharge, a retirement plan with employer match, free nutritious lunch daily, and a progressive parental leave plan. EEO STATEMENT Rethink Food is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status. The organization is an Equal Opportunity Employer, drug-free workplace, and complies with ADA regulations as applicable.

Job Description We are seeking an enthusiastic and capable Line Cook to join our exceptional team of service leaders. This position works under the direction of the Executive Chef and Chef de Cuisine and will be exposed to a variety of cooking techniques and ingredients Your Responsibilities: • Oversees assigned areas of culinary production and works service., • Execute recipes, maintain kitchen equipment, and always be on time, • Use working knowledge of basic cooking techniques; measuring, knife skills, sautéing, grilling, roasting, poaching, etc., • Ensure that all food and products are consistently prepared and served according to the recipes, portioning, cooking and serving standards of the restaurant. Your Qualifications: • Minimum 1-3 years’ experience professional cooking experience in restaurant or establishment of similar caliber., • High School Diploma, or equivalent level of education, required (Must be able to add, subtract, multiply, and divide in all units of measure) • Excellent verbal and written communication skills., • Ability to read, speak and interpret documents in clear English., • Must be able to work a flexible schedule. (including nights, weekends, and holidays), • You must be organized, motivating, demonstrate excellent communication skills, and of course personable. Working knowledge of reservation management systems is highly preferred. • We seek individuals who pursue this career as a passion and a profession. We are a team of hospitality professionals committed to creating extraordinary experiences for our guests and staff. Our mission is to operate a financially responsible organization in an environment where work feels good. RESPECT for our team, guests, partners, purveyors and our environment. EMPOWER our staff to think and act on their own with a Sense of Urgency. PRIDE ourselves in providing generous hospitality, distinctive cuisine and exceptional service. MENTOR, we encourage personal and professional Development. EMBRACE the daily challenge and have fun. We are all in this together! What we offer: • Comprehensive Medical, Dental and Vision insurance, • Pre-Tax Commuter Benefits, • Employee Assistance Program, • Pet Insurance Discounts, • Benefits Hub Discounts, • Family Meal Provided, • On site Educational Classes Bastion Hospitality LLC –is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, Bastion Hospitality, LLC will provide reasonable accommodations to qualified individuals with disabilities and encourages both prospective and current employees to discuss potential accommodations with the employer. Employees must maintain the confidentiality of all company and customer information and must not discuss such matters outside of Bastion Hospitality, LLC. Tact and discretion must be used in all dealings with all customers and potential customers to maintain a positive image of Baston Hospitality, LLC.

Job DescriptionDescription: About Butterfield Market: Butterfield Market is an upscale New York City market known for exceptional food, quality products, and personalized service. Our success is driven by a talented team that takes pride in delivering memorable experiences and maintaining the high standards our customers expect. We foster a collaborative, welcoming workplace where employees are valued, supported, and encouraged to grow. Join our team and build your career with a company that values passion, professionalism, and a commitment to excellence. Essential Duties and Responsibilities: Oversee and ensure the timely and accurate processing, packaging, and delivery of food orders, while maintaining quality control, efficiency, and compliance with food safety regulations. • Supervise the processing of all customers, market, and catering orders for accuracy and timeliness., • Coordinate with Executive Chef and kitchen teams to ensure production needs meet quality standards and deadlines., • Monitor and maintain inventory of food and packaging materials in collaboration with the Purchasing Manager., • Oversee quality control checks and compliance with food safety and sanitation protocols., • Supervise packing and labeling of all orders, including handling of temperature-sensitive items., • Work with the Delivery and Logistics, Kitchen, and Catering teams to manage delivery schedules and on-time fulfillment orders., • Serve as a point of contact for customer inquiries, order status, delivery issues, and or complaints., • Ensure adherence to safety and service standards., • Recommend and implement ways to process improvements to boost efficiency and reduce costs., • Maintain documentation of order metrics, inventory levels, and performance data., • Ensure all order fulfillment operations comply with food safety regulations and company policies. Order Fulfillment / Warehouse Operations • Hands-on experience with order picking, packing, shipping, and returns., • Familiarity with fulfillment timelines, accuracy goals, and quality checks. Inventory Management • Experience tracking stock levels, cycle counts, and managing stock discrepancies., • Familiarity with inventory software (e.g., NetSuite, Fishbowl, SAP, etc.). Team Leadership / Supervisory Experience • Previous role overseeing or training fulfillment/warehouse staff., • Ability to manage schedules, assign tasks, and monitor performance., • Collaborate across departments to ensure seamless order processing and delivery.Requirements: Education/Experience Requirements: • Associate’s Degree, • Strong organizational and leadership skills, • Excellent verbal and written communication, • Knowledge of food safety standards, • Proficiency in inventory/order management software, • Attention to detail and strong problem-solving ability, • Ability to multitask in a fast-paced environment, • 3 years minimum experience in procurement Physical Requirements: • Ability to lift and carry items up to 50 lbs, • Ability to stand or walk for extended periods, • Exposure to hot and cold environments in the kitchen and storage areas, • Must be available to work weekends and holidays, • Ability to maintain regular, punctual attendance consistent with the ADA, FMLA, and other federal, state, and local standards Benefits & Perks: • Medical, dental, and vision insurance, • Paid Time Off (PTO) and paid sick time, • Commuter benefits, • 401(k) retirement savings plan, • Employee discounts

Job Description Do you want to be part of the core team that is building the next one-of-a-kind tech companies that can potentially change your career's trajectory?! We are striving to build the future of AI for consumer enterprises, and our founders need your help as we are growing. Come join us and leave your mark! Our founders are looking for a highly skilled Full-Time Operations Manager who will be the linchpin of our daily operations, ensuring the office environment is organized, functional, and welcoming, and the rest of our day to day operations are smooth. This role is crucial for maintaining operational efficiency and supporting our team to deliver on our mission. The ideal candidate must be highly self-directed and capable of independently managing administrative tasks, vendor relationships, office logistics, events, and complex day-to-day operations. RESPONSIBILITIES Financial & Vendor Management • Serve as the primary point of contact for office vendors and service providers (e.g., landlords, utilities, catering, cleaning)., • Process and track office-related invoices, expenses, and manage the office budget, often requiring basic use of software like QuickBooks or similar., • Negotiate and manage vendor contracts to ensure cost-effectiveness. Office Management, Administration & Logistics • Manage office supplies inventory, ensuring all necessary items (e.g., stationery, printer toner, kitchen supplies) are stocked and organized., • Oversee the maintenance of office equipment (e.g., printers, copiers, coffee machines) and coordinate necessary repairs or servicing., • Manage incoming and outgoing mail, packages, and deliveries., • Ensure the physical office space is clean, tidy, and presentable at all times, coordinating with cleaning services., • Manage Office Logistics and address day-to-day operational needs as they arise. Executive Support • Coordinate and schedule personal and company errands for the executive leadership team's success Team Support & Coordination • Assist with onboarding and off-boarding administrative tasks for new and departing team members (e.g., key card access, desk setup)., • Coordinate and schedule company meetings, internal events, and luncheons. Event Organizing • Manage the end-to-end logistics of the company’s internal and external events, from inception through execution and post-mortem. Safety & Compliance • Maintain office security protocols and manage access (keys, badge systems)., • Ensure basic workplace safety standards are met (e.g., fire safety, first aid kits). Contract & Application Details • Work Schedule: Full-time, • This role may require flexibility to support company events and operational needs, beyond regular working hours. Requirements • Proven experience (e.g., 3+ years) in an Operation Manager, Office Manager, Administrative Assistant, Personal Assistance, Event Manager, or similar operational role., • Experience managing large corporate offices and complex operations, including event planning and broader operational responsibilities., • Retail experience is highly valued, particularly experience as a Store Manager, Sales Manager, or in a similar role within a retail store environment., • Exceptional organizational and time management skills, with the ability to prioritize tasks and meet deadlines independently., • Excellent verbal and written communication skills., • Proficiency in Google Suite (Docs, Sheets, Slides)., • Familiarity with basic accounting software., • Demonstrated ability to manage a budget and handle vendor negotiations. Preferred • Experience working in a dynamic, fast-paced environment., • Experience working in a retail environment At Verneek, we are very determined to build a company that promotes diversity of thought that comes from the diversity of the individuals on the team! Candidates from any gender identity, race, color, religion, sexual orientation, national origin, veteran, or disability status are highly encouraged to apply. Benefits • Stellar medical, dental, vision, disability, and life insurance, • Daily private Chef lunch, curated to personal diets, • Transportation Benefits, • 401K matching contributions, • Flexible PTO, • Visa/Green Card Sponsorship, • Career growth support through sponsoring learning opportunities and mentorship About Verneek Verneek is an early-stage deep-tech AI startup, based in the NYC area, founded by a team of leading AI research scientists and backed by a group of world-renowned business and scientific luminaries. Our mission is to build the most helpful AI for anyone, anywhere, at anytime. We are obsessed with what we do and we have fun doing it. Read more about verneek here: https://www.verneek.com/about-verneek and make sure to watch all our introductory videos and yearly recaps here: https://www.verneek.com/culture. Verneek Culture It’s often hard to put “culture” into words, perhaps you can get a visual sense of our culture here: https://www.verneek.com/culture. We all obsessively love what we do, care about each other, share all sorts of meals together, celebrate all kinds of events together, and work tirelessly with the excitement of making a difference through AI innovation. We are enjoying the journey, and going through all the ups and downs together. Although we have come a very long way in setting the foundations of our unique company, but we still have ways to go and you can help shape our culture! The core Verneek team plays a crucial role in further shaping the culture of the company moving forward. We are looking for highly ambitious and tremendously driven individuals who can take the lead in driving various aspects of the company, and help us shape its lasting impact. Annual Salary Range: $40K-$85K

Job Title: Server Location: New York, New York Employment Type: Part Time Salary Range:$19.00- $20.00 /Hr. Department: About Us: Want to know what makes our employees eager about going to work every day? The people we serve. Being a part of Maplewood requires passion and a desire to help others. Each employee has the ability to touch the hearts of all our seniors and be a part of something bigger than themselves. It’s not just a job. It’s an extraordinary life. Maplewood Senior Living is a state-of-the-art, forward-thinking senior living provider. We offer a home-like, luxury environment for our residents, allowing them to live “the good life” in a safe environment. As an associate of Maplewood Senior Living, you will have the ability to make a profound difference in the lives of seniors each and every day. As we continue to grow, we are seeking Staff Accountants to become part of our family. We invite you to take your first step toward a rewarding career with us! Key Responsibilities: • Provide outstanding customer experience for residents and their loved ones, as well as other visitors to the community, • Maintain professional appearance at all times, • Ensure that residents are comfortable, engaged, and catered to in the dining rooms, • Complete all side work assignments in between meal periods, • Perform weekly inventory of dining room wares and supplies and request additional supplies as needed, • Take orders from residents and guests and enter in the point-of-sale system, • Follow all Inspīr service standards as described in the departmental manual, • Attend daily pre-shift meeting with culinary team, • Be familiar with the daily menu and how the dishes are prepared before each meal and be able to answer questions related to the menu, • Monitor residents and guests for intoxication and report such findings to immediate supervisor, General Manager or Director of Nursing immediately and prior to serving the resident or guest additional drinks, • Keep dining rooms clean and properly arranged for residents, • Perform assignments after dining rooms closes and ensure the rooms are ready for the next meal period, • Engage with tours and the sales team to offer the best possible first impression, • Develop and maintain a good working rapport with teammates and associates in other departments to ensure that the dining experience is of the highest quality for residents and guests, • Complete monthly in-service education hours as required by state specific regulations and company policies, • Perform others tasks as assigned by the Dining Room Manager or Executive Chef, • Follow emergency procedures and seek immediate assistance when needed, • Understand and comply with all Inspīr safety practices and procedures associated with the kitchen and dining rooms, • Understand Inspīr fire plan and evacuation procedures, • Ensure the dining rooms are free of potential safety hazards, report necessary repairs as needed, • Communicate effectively with supervisor and other associates, • Advise supervisor and appropriate manager of any perceived changes in the physical and mental health of a resident immediately, • Participate in on-going in-service and training requirements, • Follow emergency procedures, • Understand and comply with all Inspīr safety practices and procedures Education/Experience/Licensure/Certification: • High School diploma or equivalent required, • Ability to maintain positive working relationships with residents, their families, peers and other staff members, • One (1) year of server experience (experience serving seniors preferred), • Experience with point-of-sale system preferred Why You'll Love working for Us: • Competitive wages, • Flexible shifts, • Growth opportunities, • Bonus & incentive programs, • Competitive Benefits Package: including medical, dental, vision, 401K match, company paid time-off, life insurance policy, insurance deductibles and voluntary Aflac insurance for our full-time employees. Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the _ notice from the Department of Labor.

Job Description Job Details Reports To: Executive Pastry Chef The Role: Working directly with the Executive Pastry Chef and Lead Pastry Cook, the Morning Pastry Cook is an integral part of Sartiano’s pastry department and plays a key role in the daily production and preparation of the kitchen. The Morning Pastry Cook is responsible for executing daily pastry and baking production with precision, consistency, and strong attention to detail. This position is ideal for a motivated pastry professional looking to strengthen their technical foundation while learning within a high-level restaurant environment and growing under the mentorship of an experienced pastry leadership team. The 8:00 AM–4:00 PM schedule is focused primarily on morning production, baking, mise en place, organization, and preparation for the day’s service and events. The Responsibilities: • Execute daily pastry and baking production according to established recipes, pars, and quality standards., • Prepare and bake artisan breads, focaccia, pastries, cakes, cookies, and other pastry components., • Prepare mise en place for daily service, private dining, special events, and evening pastry production., • Follow recipes and established techniques with consistency, precision, and attention to detail., • Assist with dough handling, proofing, baking, chocolate work, cake assembly, and finishing., • Maintain organized pastry stations, walk-ins, and storage areas, following FIFO, labeling, and dating standards., • Monitor production levels and communicate shortages, quality concerns, or additional prep needs to pastry leadership., • Support the Lead Pastry Cook and pastry team with preparation for high-volume dinner service and special events., • Maintain strict standards for cleanliness, sanitation, food safety, and proper end-of-shift breakdown., • Work collaboratively with the Executive Pastry Chef and Lead Pastry Cook while actively developing technical skills and pastry knowledge. Qualifications: • 1–2 years of professional pastry or baking experience in an upscale restaurant, luxury hotel, bakery, or fine-dining kitchen preferred., • Culinary or pastry school training is a plus., • Bilingual in English and Spanish preferred., • Solid foundational knowledge of pastry and baking techniques, including dough handling, baking, cake assembly, and basic pastry production., • Strong attention to detail and consistency., • Ability to follow recipes and production specifications accurately., • Highly organized with strong time-management skills., • Positive, collaborative attitude and willingness to learn., • Ability to stand for extended periods and safely lift and transport standard kitchen equipment and ingredients., • Valid NYC Food Protection Certificate required or obtained within 30 days of hire. Benefits: • Medical, Dental, Vision insurance, • 401(k) with employer match, • Paid Time Off, • Commuter Benefits, • Daily family meal, • On-going education Bond Hospitality, Noho Cultural Society INC (DBA: Zero Bond) and The Mercer 1, LLC (DBA: Sartiano’s) is an equal opportunity employer, and all qualified applicants will receive consideration for employment 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, state or local laws.

Job Description Executive Chef New Japanese Restaurant | Full-Time $130,000-$145,000 Position Overview We are seeking an experienced and hands-on Executive Chef to lead the opening of an exciting new Japanese restaurant scheduled to debut in Fall 2026. This chef-driven concept will feature an elevated yet approachable dining experience centered around exceptional Japanese cuisine, including sushi, sashimi, nigiri, signature rolls, and a thoughtfully curated selection of hot and cold dishes. While the restaurant is not an omakase concept, it will emphasize outstanding ingredient quality, refined execution, and genuine hospitality in a lively, high-volume setting. This is an outstanding opportunity for a culinary leader who enjoys building restaurants from the ground up. The Executive Chef will partner closely with ownership to develop the opening menu, recruit and mentor the culinary team, establish kitchen systems, and create a culture focused on teamwork, consistency, and excellence. The ideal candidate is both a creative chef and a strong operator who leads from the front and thrives in a fast-paced, service-driven environment. Key Responsibilities • Lead all culinary operations from pre-opening through ongoing service., • Collaborate with ownership to develop and refine the opening menu and seasonal offerings., • Recruit, hire, train, mentor, and retain a high-performing back-of-house team., • Establish kitchen systems, SOPs, and operational procedures to ensure consistency and efficiency., • Oversee food costing, menu pricing, labor management, purchasing, inventory, and budget performance., • Maintain exceptional food quality, presentation, and execution during every service., • Ensure compliance with all health, food safety, and sanitation regulations., • Work closely with front-of-house leadership to provide menu education and support outstanding guest experiences., • Develop specialty menus for private events, promotions, and seasonal features., • Partner with ownership on tastings, recipe development, and continuous menu innovation., • Foster a collaborative, respectful, and positive kitchen culture built on accountability and professionalism., • Maintain a visible, hands-on presence in the kitchen and lead by example during service. Qualifications Required Experience • Executive Chef or Chef de Cuisine experience within high-volume Japanese restaurants., • Extensive experience with both sushi and full hot kitchen Japanese cuisine., • Proven success opening new restaurant concepts., • Strong background in menu development, food costing, labor management, and kitchen operations., • Experience managing purchasing, inventory, vendor relationships, and financial performance., • Ability to build, coach, and develop high-performing culinary teams., • Excellent organizational, communication, and leadership skills., • Experience using restaurant management software, inventory systems, and modern kitchen technology. Preferred Qualifications • NYC Food Handler Certification (or ability to obtain upon hire)., • Bilingual English/Spanish is a plus., • Experience working in chef-driven, high-volume restaurant environments., • Strong understanding of seasonal menu development and modern Japanese culinary trends. Ideal Candidate The successful candidate is a passionate, humble, and highly organized culinary leader who enjoys mentoring others and building strong teams. They are equally comfortable developing innovative menus, managing financial performance, and working shoulder-to-shoulder with their team during busy service. This individual values collaboration, accountability, and continuous improvement while maintaining the highest culinary and hospitality standards. Compensation & Benefits • Base Salary: $130,000–$145,000, • Performance-based bonus program, • Comprehensive healthcare benefits, • 401(k) program, • Paid Time Off, • Commuter benefits, • Ample growth opportunities within a rapidly expanding restaurant group Equal Opportunity Employer Our client is an Equal Opportunity Employer committed to fostering an inclusive and respectful workplace. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, veteran status, or any other protected status.

Company Description Havana Central Restaurant & Rum Bar is a long-standing Cuban dining destination with more than 20 years of service in the tri-state area and multiple locations in New York City. Guests enjoy a 1950s vintage Cuba-inspired atmosphere with homemade Cuban cuisine available for dine-in, takeout, and delivery. The restaurant is a popular spot for happy hour specials and birthday celebrations, offering unique touches such as complimentary flan and a fedora for birthday guests. Havana Central is also a preferred venue for special events and off-site catering, including office lunches, corporate happy hours, weddings, showers, and engagement dinners. The team is dedicated to providing a lively, welcoming experience that brings the spirit of Havana to every guest visit. Role Description The ideal candidate is a sales superstar with experience managing a heavy volume of both social and corporate clients, with a minimum of 5 years relevant sales experience. Looking for ambition, sales prowess and ideally a rolodex of NYC based clients across various corporate sectors that would love delicious Cuban food in a immersive Cuban environment! Plenty of room for growth, no ceiling on sales opportunity and a healthy base salary with competitive benefits. The Catering Sales Managers main responsibility will be to generate event and catering revenue through sales and marketing efforts. You will work closely with the owner, Executive Chef, General Manager and Marketing team to accomplish this.

JRN #2697 A confidential family is seeking a full-time, New York–based Traveling Private Chef to join its established culinary team. The kitchen operates year-round, the ideal candidate is flexible, collaborative, and comfortable working in a dynamic environment. This role requires frequent travel between the family’s East and West Coast residences. KEY RESPONSIBILITIES • Plan and cook 2 meals per day and assist with prep for other meals, for a discerning family with various dietary restrictions, • Confident to run the kitchen on your own, with or without the Executive Chef onsite, • Plan menus with the culinary team and log them in the shared menu log, • Cook a global range cuisines and keep menus varied, • Capable to serve plated, family style, and buffet style-meals, • Comfortable to cook for daily meals and special occasions from 10-30 guests, • Travel with the family on vacations, work trips and to various residences, • Protect the family’s privacy and keep the highest levels of discretion QUALIFICATIONS • Prior private chef experience in an ultra-high-net-worth household required, • Proven ability to run a kitchen on your own without supervision, • Strong experience with dietary restrictions, etc., • Broad culinary range with a global palate, • Flexible mindset and open to feedback. Not rigid or ego-driven, • Calm under pressure and steady through long days and changing plans, • Team player who builds good relationships with chefs, nannies, and household staff, • Able to travel heavily, including long stretches, • Proven ability to regularly cook for parties between 10-30 people (with assistance from others on the culinary team when needed) Location: NYC and the Hamptons with heavy travel Compensation: Up to $180,000 DOE range plus comprehensive benefits package, PTO, etc. Schedule: Full-time on a rolling 5 day schedule. Pocketbook Agency is acting solely as a recruiting and placement firm for this position and is not the employer of record for this role unless otherwise explicitly stated. All hiring decisions, compensation, benefits, and employment terms are determined by the client employer. By applying, you acknowledge that submission of an application does not guarantee placement or employment. Pocketbook Agency is an equal opportunity recruiting firm and does not discriminate in its recruiting, screening, or placement practices based on race, color, religion, sex, gender identity, sexual orientation, national origin, age, disability, veteran status, or any other protected characteristic under applicable law.

Tao Group Hospitality offers competitive benefits for all full-time team members such as: • Medical, Dental, and Vision Coverage, • 401(k) Retirement Program with Employer Match, • Life and Disability Insurance Plans, • Ancillary Insurance Plans, • Employee Assistance Program, • Fertility & Family Forming Support and Resources, • Pet Insurance, • Employee Discounts, • TAO Savings Marketplace, • Time off and much more! Assists the Executive Chef in leading the daily activities of the heart-of-house operations and team members in accordance with department policies and procedures. Interacts with fellow team members, and supervisors in a polite and courteous manner to ensure gracious hospitality. ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO: • Ensures the general cleanliness of the heart-of-house and the entire venue., • Assists in the decision-making process for interviewing, hiring, and training new applicants, • Responsible for the scheduling, growth opportunities, and team member development of heart-of-house team, • members., • Works with GM to create job performance reviews., • Responsible for heart-of-house operations to ensure safety, quality, recipe accuracy, and financial profitability., • Responsible for the execution of regular service, catering, take-out, delivery, and all in/off-venue events., • Possesses in-depth knowledge of operational systems, which includes payroll, inventory, and purchasing., • Participates in reviewing the venue’s monthly Profit & Loss statement., • Ensures Department of Health and company sanitation standards., • Ensures that the venue is compliant with all federal, state, and local laws and regulations, and company policies., • Coaches and develops heart-of-house team members by setting clear guidelines and expectations., • Ensures that all mechanical systems are in good working order and compliant with all federal, state, and local, • ordinances., • Ensures all team members are compliant with all heart-of-house standards and procedures., • Ensures the preparation and delivery of menu-focus items to daily pre-service meetings., • Possesses in-depth knowledge of all recipes, food menus and maintains station-recipe-books., • Organize, develop and produce new recipes for potential new menu items and specials., • Ensures the completion of all opening and closing procedures as prescribed by company., • Maintain expediting standards., • Communicates clearly and concisely with all team members during service., • Practical knowledge of the job duties of all supervised team members., • Assists in overseeing the replacement or repair of all breakage, damaged equipment or furniture., • Attends, leads and participates in any training sessions, departmental meetings or daily pre-shift meetings., • Learn by listening, observing other team members and sharing knowledge while leading by example., • Portrays a positive and professional attitude., • Demonstrates knowledge of venue, Tao Group Hospitality, its partners and supporting hotel environments., • Works as part of a team and provides help and support to all fellow team members., • Assist and/ or complete additional tasks as assigned TRAINING REQUIREMENTS: • Tao Group Hospitality in-venue Chef de Cuisine training, Food Handling Certificate. EDUCATION/WORKING KNOWLEDGE: • Minimum 5 years previous culinary experience as a Chef de Cuisine or Sous Chef within a high-volume kitchen, • setting is essential., • Two-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience preferred., • Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required., • Demonstrated financial acumen with P&L statements, and labor models is desirable., • Must be organized, self-motivated, and proactive with a strong attention to detail., • Proficient with computers (Microsoft Products), POS and technology. SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE The work environment characteristics and/or physical demands described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions • Must have strong problem-solving skills, • Excellent written and verbal communication skills required, • Ability to work under pressure and meet deadlines, • Must have good positive energy throughout the day, • Must be able to read the computer monitors and print legibly, • Must be able to sit and/or stand for extended periods of time, • Must be able to move quickly through work and set the pace in the office, • Must be able to push and lift up to 75 lbs., • Small to Medium office environment, • Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment, • 5-30% Local Travel (United States), • Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume, • May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required, • Maintain a professional, neat, and well-groomed appearance adhering to Company standards, • Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner, • Ability to maintain a high level of confidentiality, • Ability to handle a fast-paced, busy, and somewhat stressful environment

Job Title: Managerial Sous Chef Reports to: Executive Chef Department: Kitchen Job Overview: We are seeking a talented and passionate Managerial Sous Chef to join our culinary team at The Pierre- A Taj Hotel. In this position you will support the Executive Chef and partner with the culinary team in overseeing all aspects of kitchen operations, ensuring the highest standards of food quality, presentation, and guest satisfaction. Key Responsibilities include but not limited to: • Assist the Executive Chef in planning and directing food preparation and culinary activities, • Supervise and train kitchen staff, including sous chefs, prep cooks, and culinary assistants, to ensure consistency and excellence in food preparation., • Maintain safe, secure, and healthy food preparation environment by following and enforcing preparation standards and procedures, complying with sanitation and legal regulations., • Assist in scheduling kitchen staff and managing labor costs to meet operational needs while adhering to budgetary guidelines; meet financial objectives by controlling cost, waste, and inventory controls without sacrificing quality or quantity., • Monitor inventory levels, order supplies, and manage food costs to optimize profitability while maintaining quality standards., • Oversee food plating and presentation to ensure that all dishes meet the hotel's high standards for visual appeal., • Participate in menu tastings, food evaluations, and quality control initiatives to maintain the highest level of culinary excellence., • Foster a positive work environment, promoting teamwork, creativity, and professional development among kitchen staff., • Collaborate with other departments, including banquets, catering, and room service, to ensure seamless coordination and execution of culinary offerings., • Working hands-on to ensure seamless operation of different sections of the kitchen., • Handle customer complaints immediately and communicate complaints, suggestions, compliments to the Executive Chef. Required Skills & Qualifications: • Proven experience as a Sous Chef or senior culinary position in a luxury hotel, fine dining restaurant, or similar upscale establishment in a Union environment., • Culinary degree or equivalent certification from a recognized culinary institute preferred., • Strong leadership skills with the ability to motivate and mentor a diverse team of culinary professionals., • Flexibility to work evenings, weekends, and holidays as required to meet operational needs., • Extensive knowledge of kitchen operations, food safety standards, and sanitation practices., • Exceptional organizational and time management skills, with the ability to multitask and prioritize in a fast-paced environment., • Effective communication skills, both verbal and written, with the ability to collaborate effectively with colleagues at all levels., • Ability to maintain a constant, even personality while working with kitchen team with as well as having good people skills., • Able to lift up to 30 pounds regularly and up to 50 pounds occasionally., • Sound knowledge in technical and technology related aspects of running a kitchen (e.g.: Basic Computer skills - MS Office, Recipe programs, Purchasing software; Payroll Software), • Positive attitude, professionalism, and dedication to upholding the reputation and standards of The Pierre Hotel. Why Join Us: • Be part of The Pierre hotel known for its commitment to excellence., • Collaborate with a passionate and dedicated team., • Competitive compensation and benefits package., • Opportunities for professional growth and development., • Experience the vibrant energy of New York City while working in the heart of it all. Compensation: $86,000 - $91,000 The Pierre Hotel is an equal opportunity employer and welcomes candidates from all backgrounds to apply. We celebrate diversity and are committed to creating an inclusive workplace for all.

Executive Personal Assistant A global venture capital / multi-family office is seeking an exceptional Executive Personal Assistant to support the President and Principal. This is a unique opportunity for a career assistant who thrives in a fast-moving, international, intellectually rigorous environment. The EA will be indispensable in helping them manage time, communication, and logistics across multiple time zones and business interests. The scope of the role will also handle a lot of Personal Assistant tasks, office management, and catering requests. • Schedule & Location: Midtown East (near Central Park), New York, NY., • Work Arrangement: Hybrid - 4 days in-office / 1 day remote weekly. Fully remote during the final two weeks of August and the final two weeks of December., • Hours: 8:30 AM – 5:30 PM / 9:00 AM – 6:00 PM schedule, combined with an off-hours responsiveness mindset to support fluid international travel schedules. Compensation & Benefits: • Base Salary commensurate with experience: $150K – $225K base + discretionary bonus, • 100% employer-paid health benefits, 401(k) – no match currently, 3 weeks paid vacation, and complimentary lunches a few days per week. Key Responsibilities • Expertly manage complex, ever-changing calendars across global time zones (true “time-zone ninja”)., • Order and track office supplies, snacks, beverages, vendors, catering, working with the chef for meals, etc., • Maintain absolute command of executive priorities and ensure both principals are operating at peak efficiency., • Serve as the gatekeeper, liaison, and first point of contact for internal and external stakeholders across the globe., • Provide polished, impeccable communication on behalf of the principals., • Coordinate highly complex, multi-city global travel including flights, hotels, visas, ground transport, and meeting logistics., • Understand and anticipate personal preferences (hotel types, amenities, dining preferences, etc.)., • Proactively confirm all details—e.g., call ahead to ensure rooms are ready, amenities placed, and contingencies prepared., • Manage confidential documents and information with absolute discretion., • Support across multiple businesses and entities with differing demands., • Utilize AI tools to streamline workflows; willingness and curiosity to continually improve systems., • Support personal matters as trust builds, where professional and personal domains naturally overlap. Everything from haircuts to personal travel to doctor’s appointments., • Contribute to a positive, polished, and professional office environment., • Align seamlessly with the principals' high standards, high expectations, and need for excellence., • Qualifications, • 10+ years of senior level Executive Personal Assistant experience, ideally in venture capital, hedge funds, private equity, family office, or similar environments., • Proven success supporting highly demanding executives with global schedules., • Impeccable discretion and confidentiality., • Experience coordinating international travel and visas., • Mastery of MS Outlook, Slack, and an interest in learning or using AI productivity tools., • High EQ, judgment, and interpersonal maturity., • Polished written and verbal communication; strong client-service instincts, • Degree required Please submit your resume to apply! You can use WorkGrades to collect and manage your references for free and share them with us or anyone else you choose by visiting _. Candidates with references are always preferred by our clients. Now is the most important time to stand out from the crowd. We suggest that you ensure you have updated your LinkedIn profile and that you start collecting your references early.

Located in West Chelsea, Crane Club offers a vibrant dining experience led by Chef Melissa Rodriguez with a menu that highlights seasonal ingredients prepared over wood fire. _ Tao Group Hospitality offers competitive benefits for all full-time team members such as: • Medical, Dental, and Vision Coverage, • 401(k) Retirement Program with Employer Match, • Life and Disability Insurance Plans, • Ancillary Insurance Plans, • Employee Assistance Program, • Fertility & Family Forming Support and Resources, • Pet Insurance, • Employee Discounts, • TAO Savings Marketplace, • Time off and much more! The Assistant General Manager assists the General Manager in leading the daily activities of the front-of-house operations and employees in accordance with department policies and procedures, and the management of all front-of-house operations. Interacts with the dining room guests, fellow employees, and supervisors in a polite and courteous manner to ensure gracious hospitality. ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO: • Maintain professional appearance standards as directed in the Tao Group Hospitality Employee Handbook, • Anticipate and accommodate the needs of the guests, • Ensures the general cleanliness of the front-of-house and the entire venue, • Assists in the decision-making process for interviewing, hiring, and training new applicants, • Responsible for the scheduling, growth opportunities, and employee development of all front-of-house employees, • Works with GM to create job performance reviews, • Responsible for front-of-house operations to ensure quality, safety, beverage recipe accuracy, efficiency, and profitably, • Possesses in-depth knowledge of operational systems, including payroll, • Regulates all executive-level POS functions, • Participates in reviewing the venue’s monthly Profit & Loss statement, • Ensures Department of Health and company sanitation standards, • Ensures that the venue is compliant with all federal, state, and local laws and regulations; and company policies, • Coaches and develops front-of-house employees by setting clear guidelines and expectations, • Ensures that all mechanical systems are in good working order and compliant with all federal, state, and local ordinances., • Ensures all employees are compliant with all front-of-house standards and procedures, • Possesses in-depth knowledge of all food and beverage menus and the venue, • Ensures that all guest and employee concerns are resolved, • Ensures the reconciliation of all end-of-shift financials, • Practical knowledge in the job duties of all supervised employees, • Communicates clearly and concisely with heart-of-house employees during service, • Ensures the completion of all opening and closing procedures as prescribed by the company, • Attends and leads daily pre-service meetings, • Demonstrates knowledge of Tao Group Hospitality, its partners, and supporting hotel environments, • Assists in overseeing the replacement or repair of all breakage, or damage of equipment or furniture, • Attends and participates in any training sessions, departmental meetings, or daily pre-service meetings, • Learn by listening, observing other team members, and sharing knowledge while leading by example, • Portrays a positive and professional attitude, • Works as part of a team and provides help and support to all fellow team members, • Assist and/ or complete additional tasks as assigned TRAINING REQUIREMENTS: • Tao Group Hospitality Assistant General Manager Training Program, PCI/DSS, Alcohol Awareness, Food Handling and Gaming Registration (where applicable)., • PCI/DSS Training EDUCATION/WORKING KNOWLEDGE: • Minimum 5 years of previous hospitality experience as an Assistant General Manager, Restaurant Manager or senior manager within a high-volume setting is essential., • Two-year associate degree (60 credit hours) in Hospitality, Business, etc. or equivalent work experience preferred., • Strong guest service foundation, ability to coach and build a team, problem solves, and leadership skills required., • Demonstrated financial acumen with P&L statements, and labor models is desirable., • Must be organized, self-motivated, and proactive with strong attention to detail., • Proficient with computers (Microsoft Products), POS, and technology. SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE The work environment characteristics and/or physical demands described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions • Must have strong problem-solving skills, • Excellent written and verbal communication skills required, • Ability to work under pressure and meet deadlines, • Must have good positive energy throughout the day, • Must be able to read the computer monitors and print legibly, • Must be able to sit and/or stand for extended periods of time, • Must be able to move quickly through work and set the pace in the office, • Must be able to push and lift up to 75 lbs., • Small to Medium office environment, • Office, Casino, Nightclub, Dayclub, Bar, Lounge, and/or Restaurant working environment, • 5-30% Local Travel (United States), • Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume, • May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required, • Maintain a professional, neat, and well-groomed appearance adhering to Company standards, • Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner, • Ability to maintain a high level of confidentiality, • Ability to handle a fast-paced, busy, and somewhat stressful environment

People • Manage everyday activity, plan and assign work ensuring you always have the right staffing numbers, • Develop your team and improve their performance through coaching and feedback, and create performance and development goals for colleagues, • Train colleagues to make sure they deliver with compliance and to the standards we expect, • Recommend or initiate any HR elated actions where needed Guest Experience • Make sure all food and beverage equipment is in operational condition and regularly cleaned, • Make sure all food and beverage facilities including banquet/convention spaces are clean and properly stocked to anticipated business volume. Notify engineering immediately of any maintenance and repair needs, • •Establish and achieve quality and guest satisfaction goals. Help guests with their requests and complaints - making sure you maintain a high level of guest satisfaction Responsible Business • Manage hotel food and beverage marketing programmes and participate in and maintain system-wide food and beverage marketing programmes and promotions, • Keep an eye on competitor activity/industry innovation. Review and approve menu design and concepts with the Executive Chef, • Make sure food and drinks are secure and stored safely - always keep stock replenished to minimize waste, • Handle food and beverage inventory procedures. Determine minimum and maximum stocks for all food, beverage, material, and equipment, • Other ad-hoc duties - unexpected moments when we have to pull together to get a task done Financial • Help prepare the hotel’s annual budget and the setting of departmental goals, • Monitor budget and control expenses with a focus on food, beverage and labor costs, • Working with the catering office, identify additional sales opportunities to enhance revenue, • Drive promotions that deliver great dining experiences for guests at a good value, • Make sure credit and financial transactions are handled in a secure manner Accountabilities This is a management food and beverage position in the hotel. Supervising a large number of team members in one or two food and beverage outlets, kitchens, and may include banquet facilities that cater to 500 people or less. May oversee one or more subordinate managers or supervisors. What we need from you • Some college and/or advanced training in food and beverage management, • 2 years of related experience, including supervisory experience in a unionized environment, or an equivalent combination of education and experience, • Bachelor’s degree / higher education qualification in Hotel Management, culinary arts, or related field preferred, • Must speak local language, • Alcohol awareness certification and/or food service permit or valid health/food handler card, as required by local law We genuinely care about people, and we show this through living out our promise of True Hospitality each and every day. It’s what connects every colleague in all IHG® hotels. Each IHG® hotel brand delivers True Hospitality in their own way, and at the heart of it all are specific, core service skills. • True Attitude: being caring, wanting to make a positive difference, and building genuine connections with guests, • True Confidence: having the knowledge and skills to perform your role, and giving guests the confidence that they can trust you, to help and support them during their stay, • True Listening: focusing on what your guest is saying, picking up on body language that is often overlooked, and understanding what the guest wants and needs, • True Responsiveness: is about providing guests with what they need, and doing so in a timely and caring manner There’s so much more to the job than we can capture here. It’s simply about creating great experiences, doing the right thing, and understanding people. Join us, and you’ll become part of the global IHG family – and like all families, all our individual team members share some winning characteristics. As a team, we work better together – we trust and support each other, we do the right thing, and we welcome different perspectives. You need to show us you care: that you notice the little things that make a difference to guests, as well as always looking for ways to improve. Visit www.http://careers.ihg.com to find out more about us. At IHG Hotels & Resorts, we are proud to be an equal opportunity employer. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to an individual's, race, color, ethnicity, national origin, religion, sex, sexual orientation, gender identity or expression, age, disability, marital or familial status, veteran status or any other characteristic protected by law Who we are As the world’s first and most global luxury hotel brand, InterContinental Hotels & Resorts has pioneered international travel since the 1940s, we are passionate about sharing our renowned international know-how and cultural wisdom in truly impressive surroundings. We all take great pride in being genuine ambassadors of the InterContinental®️ brand and to be part of the brand you will have a thirst for travel, passion for culture and appreciation for diversity. We create inspiring experiences for those seeking a richer perspective on the world. If you’d like to embrace a world of opportunities, we’d like to welcome you to the world’s most international luxury hotel brand. Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today. Important information: • The salary range listed is the lowest to highest pay scale we, in good faith, believe we would pay for this role at the time of this posting. We may ultimately pay more or less than the posted range, and the range may be modified in the future. An employee’s pay position within the pay range will be based on several factors, including relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, shift, travel requirements, sales or revenue-based metrics, and business or organizational needs., • No amount of pay is considered to be wages or compensation until it is earned, vested, and determinable. The amount and availability of any bonus, commission, or other form of compensation allocable to a particular employee remain in the Company's sole discretion unless and until paid and may be modified at the Company’s sole discretion, consistent with the law., • EEO Is The Law - click here for more information about Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled/Sexual Orientation/Gender Identity., • If you require reasonable accommodation during the application process, please click here., • IHG does not accept applications, inquiries, or unsolicited CVs/resumes from staffing or recruiting agencies. Please click here for our agency policy., • If you are a resident of or applying to a job opening in the State of Washington, please click here to read about applicable benefits. Hiring Salary: USD 72,000.00 - 75,000.00 Hourly

Job Description Executive Chef / 行政总厨 NOVA Kitchen & Bar – New York, NYFull-Time | Opening Leadership Position / 全职|新店核心管理岗位 Salary / 薪资:$115,000–$150,000 per year,based on experience / 根据经验而定 About NOVA / 关于 NOVA NOVA Kitchen & Bar is a new upscale Asian fusion restaurant opening in New York City Our culinary direction combines Asian flavors and techniques, modern presentation, and a contemporary New York dining experience. We are looking for an experienced Executive Chef with a strong Asian culinary background to lead menu development, build the opening kitchen team, establish culinary systems, and define NOVA New York’s food identity. NOVA Kitchen & Bar 是一家即将在纽约开业的高端亚洲 Fusion 餐厅 菜品方向将亚洲风味与现代纽约餐饮呈现方式结合。 现招聘一名具有扎实亚洲料理背景的 Executive Chef / 行政总厨,全面负责菜单研发、开业厨房团队搭建、厨房运营体系及 NOVA New York 的菜品定位。 Position Summary / 职位概述 The Executive Chef will lead the culinary identity and day-to-day kitchen execution of NOVA. This position is responsible for menu development, recipe standardization, kitchen operations, team leadership, food safety, food cost, labor productivity, purchasing, vendor relationships, and maintaining consistent food quality during high-volume service. Executive Chef 将全面负责 NOVA 的菜品体系及厨房运营。 该岗位负责菜单研发、Recipe 标准化、厨房管理、团队建设、食品安全、Food Cost、人工效率、采购、供应商管理以及高营业额环境下的稳定出品。 Responsibilities / 主要职责 • Lead all culinary pre-opening work, including menu development, recipe testing, equipment setup, vendor selection, kitchen systems, prep systems, opening pars, and line trials.负责厨房所有开业前筹备,包括菜单研发、菜品测试、设备调试、供应商选择、厨房流程、备料体系、开业库存及 Line Trial。, • Develop and define NOVA New York’s Fire Element Asian cuisine using, wok hei, roasting, grilling, smoking, blistering, ember techniques, and aromatic presentation.建立 NOVA New York 的 Fire Element 亚洲菜系,通过锅气、烧烤、烘烤、烟熏、焦化及香气呈现形成品牌特色。, • Create a modern and commercially viable Asian fusion menu that balances creativity, authenticity, speed, consistency, food cost, and guest appeal.打造兼顾创意、亚洲风味、出餐效率、稳定性、Food Cost 及市场接受度的现代亚洲 Fusion 菜单。, • Develop standardized recipes, yields, portion controls, plating guides, prep lists, production schedules, allergen information, and station diagrams.建立标准 Recipe、出成率、Portion Control、摆盘标准、Prep List、生产计划、过敏原信息及厨房岗位流程。, • Recruit, train, schedule, coach, and evaluate the kitchen team, including Sous Chefs, line cooks, prep cooks, dishwashers, and stewarding staff.招聘、培训、排班、辅导及考核 Sous Chef、Line Cook、Prep Cook、Dishwasher 及厨房支持团队。, • Lead daily kitchen service and maintain strong communication between the kitchen and front-of-house teams.负责每日厨房营业,并确保前厅与后厨之间的高效沟通。, • Manage ticket times, food quality, plating consistency, service pacing, food safety, fire safety, and allergy procedures.管理出餐时间、菜品品质、摆盘一致性、营业节奏、食品安全、消防安全及过敏流程。, • Control food cost, kitchen labor, waste, receiving, storage, labeling, inventory, purchasing, and vendor relationships.控制 Food Cost、厨房人工、损耗、收货、储存、标签、库存、采购及供应商关系。, • Partner with the General Manager on menu pricing, contribution margins, promotions, tastings, private dining, special events, and guest-facing culinary experiences.与 General Manager 合作进行菜单定价、利润分析、推广活动、Tasting、Private Dining、特殊活动及顾客体验设计。, • Maintain compliance with NYC Department of Health requirements, HACCP principles, sanitation standards, workplace safety, and fire-safety procedures.确保厨房符合 NYC Department of Health、HACCP、卫生标准、工作场所安全及消防安全相关规定。, • Maintain equipment and kitchen work areas in safe operating condition and address maintenance issues before they impact service.确保厨房设备及工作区域保持安全、正常运行,并及时处理设备维护问题。, • Build a respectful, disciplined, accountable, and learning-focused kitchen culture.建立尊重、纪律明确、责任清晰并重视学习成长的厨房文化。 Qualifications / 任职要求 • 10+ years of professional culinary experience.10年以上专业厨房工作经验。, • Minimum 3 years of experience as Executive Chef, Chef de Cuisine, or a comparable senior culinary leadership position.至少3年 Executive Chef、Chef de Cuisine 或同等级厨房管理岗位经验。, • Demonstrated experience opening and operating an upscale, high-volume, chef-driven restaurant in New York City or a comparable market.有纽约或类似市场高端、高营业额、Chef-driven 餐厅开业及运营经验。, • Strong professional background in Asian cuisine is required. / 必须具备扎实的亚洲料理专业背景。, • Experience with Chinese, Japanese, Korean, Southeast Asian, Pan-Asian, or modern Asian cuisine is highly valued.有中餐、日料、韩餐、东南亚菜、Pan-Asian 或现代亚洲料理经验者优先。, • Live-fire, wok, robata, charcoal, grilling, smoking, or wood-fired cooking experience strongly preferred.有明火、炒锅、Robata、炭火、烧烤、烟熏或木火料理经验者优先。, • Strong understanding of Asian flavor systems, sauces, marinades, proteins, seafood, produce, fermentation, spice, smoke, and heat control.熟悉亚洲味型、酱汁、腌制、肉类、海鲜、蔬菜、发酵、香料、烟熏及火候控制。, • Proven ability to write and cost recipes and manage food and labor costs.具备标准化 Recipe、菜品成本核算以及 Food Cost 和人工成本管理能力。, • Strong knowledge of kitchen systems, purchasing, inventory management, sanitation, and food safety.熟悉厨房运营体系、采购、库存、卫生及食品安全管理。, • Strong leadership, coaching, communication, and organizational skills.具备优秀的领导力、团队培训能力、沟通能力及组织能力。, • English required; Mandarin Chinese proficiency preferred. / 需具备良好的英文沟通能力,会中文(普通话)者优先。, • NYC Food Protection Certificate preferred, or ability to obtain within the required timeframe.有 NYC Food Protection Certificate 者优先,或能够在规定时间内取得。, • ServSafe Manager or HACCP training is a plus.有 ServSafe Manager 或 HACCP 培训经验者优先。, • Culinary degree or formal apprenticeship preferred but not required with equivalent professional experience.有 Culinary Degree 或正式学徒培训经历者优先,但具有同等行业经验也可。, • Must be able to work in a fast-paced, hot, loud, and physically demanding kitchen environment, including nights, weekends, and holidays.能够适应高强度、高温、嘈杂的厨房环境,并能适应晚班、周末及节假日工作。 Benefits / 福利 Company benefits may include: • Health insurance, • Dental insurance, • Vision insurance, • Paid time off, • Employee dining benefits, • Performance-based incentives 公司福利可能包括: • 医疗保险, • 牙科保险, • 视力保险, • 带薪休假, • 员工餐饮福利, • 绩效奖金 Schedule / 工作时间 This is a hands-on culinary leadership position. The Executive Chef is expected to be highly involved during menu testing, training, soft opening, peak service periods, and ongoing restaurant operations. 该岗位为高度参与一线运营的厨房管理岗位。Executive Chef 需要深度参与菜单测试、员工培训、Soft Opening、营业高峰及日常厨房运营。 NOVA Kitchen & Bar is an Equal Opportunity Employer. Job Type: Full-time Pay: $115,000–$150,000 per year 职位类型:全职

Job Description Position Title: Executive Chef - New York, NY Salary: $80,000 - $90,000 Driven by our passion in the pursuit of hospitality and culinary excellence, Morrison Living has built community through dining experiences for over a century. Embedded in our culture, we deliver exceptional service and aim to be the best part of someone’s day. The commitment of our team members to these core principles makes us an industry leader and an employer of choice for hospitality professionals. Everything we do means more when it’s served with care. The exceptional care and culinary artistry of our team members is nurtured by training, developing, and recognizing our greatest asset – our people. This approach makes the Morrison Living difference. Join us and discover how we build community one meal at a time. 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 Working as an Executive Chef, you are responsible for overseeing all culinary functions for a dining account. You will manage and lead a team of associates and oversee all safety and sanitation as it pertains to the account. Additionally, as part of the culinary team, you will be responsible for the following: Key Responsibilities: • Manages cost controls and controls expenditures for the account, • Plans and creates all menus, • Purchases and manages inventory, • Rolls out new culinary programs in conjunction with marketing and culinary team Preferred Qualifications: • Culinary degree preferred, • Three to five years of culinary management experience, • High volume production and catering experience is essential, • Previous experience managing cost controls, • Desire to learn and grow with a top notch foodservice company Apply to Morrison Living today! Morrison Living is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Living 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/2023/08/2023WageTransparencyMorrisonLiving.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. Morrison Living maintains a drug-free workplace. Req ID: 1586702 Morrison Living Laura Nahavandi [[req_classification]]

Job DescriptionTITLE: Azure Cloud Network Architect LOCATION: NYC, LA, Boston, DC or San Francisco CONTRACT TO HIRE NO 3RD PARTY VENDORS AND CANDIDATES JOB DESCRIPTION: The Network Infrastructure Cloud Architect is a senior level role in the IT Department responsible for supporting the design and architecture of the firm's data, wireless, video, and VOIP networks, as well as cloud and IaaS based network connectivity, with a primary focus on Microsoft Azure and familiarity with other major cloud platforms (AWS, GCP). The Network Infrastructure Cloud Architect approaches solution designs with a high level of ownership to deliver secure and operationally sound solutions across both on-premises and cloud environments. This role encompasses three key areas of focus: physical and cloud-based designs that illustrate how the network integrates with the enterprise, logical/secure designs to meet defined solution requirements including cloud-native security controls and identity-based network segmentation, and monitoring/measuring that validates the expected digital experience and business value across hybrid and multi-cloud deployments. The individual will make recommendations for emerging cloud and networking technologies, including software-defined networking, cloud-native services, and infrastructure as code practices. This position requires an active review of designs to ensure that all business requirements, technical requirements, and monitoring objectives are met across on-premises and cloud infrastructure. The Network Infrastructure Cloud Architect will collaborate across the network team and other IT stakeholder groups to propose security, scalability, availability, supportability, and cost improvements, leveraging cloud-native capabilities where appropriate. In addition, the Network Infrastructure Cloud Architect will provide technical guidance across the organization, from cloud migration strategy and strategic decision advice down to the project planning level. Responsibilities • Contributes to the strategic design and architecture of the firm's data network environment, including hybrid cloud connectivity and Azure virtual networking (VNets, ExpressRoute, Azure Virtual WAN)., • Contributes to the design, deployment, and maintenance of various network systems and components including: routers, switches, internet services, wide area network services, wireless networks, VPNs, firewalls, video networks and related infrastructure, VoIP network and related infrastructure, security, cloud network gateways, and performance management and monitoring systems., • Design and manage cloud network architectures in Azure, including hub-and-spoke topologies, network security groups, Azure Firewall, Private Link, and DNS integration, with awareness of equivalent services in AWS and GCP., • Participate in physical build planning and design for new spaces, as well as cloud landing zone design and implementation. Scope, recommend, design, plan, oversee, and test inter-rack and station cabling for office, MDF, IDF, and datacenter builds and refreshes, alongside cloud infrastructure provisioning using infrastructure as code tools such as Terraform or Azure Resource Manager templates., • Configure on-premises and cloud-based networks to ensure their smooth and reliable operation for fulfilling business objectives and processes., • Evaluate emerging cloud and networking technologies, including Azure-native services, SD-WAN, SASE, and zero trust network architectures, and recommend purchase, development, or enhancement of network hardware and software., • Recommends performance standards, processes, policies, and procedures for both on-premises and cloud network environments., • Provide senior level technical support for network elements, systems, and cloud networking services., • Design and provide for the monitoring of network performance across on-premises and cloud environments using tools such as Azure Monitor, Azure Network Watcher, and third-party observability platforms, and troubleshoot problem areas as needed., • Collaborate with executive management and department leaders to assess near and long-term network capacity needs, including cloud resource planning and cost optimization strategies., • Create and maintain documentation as it relates to network architecture and network configuration, including cloud network topology diagrams, runbooks, and infrastructure as code repositories., • Assures knowledge transfer for new systems, including cloud-based services and hybrid connectivity solutions., • Coordinate with other members of the firm for business continuity and disaster recovery programs, including cloud-based disaster recovery, geo-redundancy planning, and Azure Site Recovery configurations.ESSENTIAL CAPABILITIES:, • Must demonstrate the ability to maintain strict confidentiality of the firm's internal and personnel affairs., • Ability to influence at all levels of the organization., • Must be a self-starter who understands the details within a much larger content., • Ability to work in a teamwork/collaborative style and environment., • Must be creative and flexible when responding quickly and positively to shifting demands and opportunities; ability to work under tight deadlines and handle multiple, detailed tasks., • Must be a team-oriented person who can share information, goals, opportunities, successes, and failures with the appropriate parties., • Ability to organize, plan and carry out multiple related activities., • Must pay attention to details and be able to follow up and follow through., • Ability to work effectively in a multi-office environment.Required Qualifications EDUCATION, EXPERIENCE AND SKILLS: • Bachelor's Degree or equivalent experience., • 7+ years experience in network field., • Proven experience and success with planning, installing and managing networks including BGP, LAN, MAN, WAN, Optical Networking, Silverpeak SDWAN Optimizers, F5 Load Balancers, iRules, F5 Global Traffic Manager, Infoblox/BloxOne, Illumio, Checkpoint firewalls, Checkpoint Identity Collector, VPN, DMZ, IDS/IPS, Zscaler Web Proxy, content filter, NAC and Cisco Client, Ciena DWDM, 100 Gig optics, DNS Traffic Control, Cisco ACI & NXOS, SDN, network segmentation, Cisco Catalyst center, Cisco CLI, ACL management, SNMP MIB's, Aruba wireless controllers and AP's, SSL certificate creation and management, DNS Domain registration, Citrix Netscaler, VMware NSX, network taps, Extrahop., • Azure networking solutions including Virtual Network Peering, VPN Gateway, and ExpressRoute to support SaaS and cloud-based initiatives., • Familiarity with IaC (infrastructure as code), ex. Ansible, Terraform, Azure Resource Manager, Chef., • Familiarity with EntraID, Active Directory, LDAP, PKI, SAML, OAUTH, SSO., • Network Monitoring and Tools (OpenView, Spectrum, NetScout, Gigamon, APCON, NetMRI, MRTG, CACTI, Solarwinds, SmokePing, NetFlow, Tufin, Splunk and syslog), • Proven experience with network capacity planning, security principles, and general network management best practices and optimizations for performance., • Strong hands-on knowledge of LAN/WAN/MAN protocols and technologies including Carrier Ethernet, T1, DS3, optical, DWDM, NTP, Spanning Tree, VLAN's, 802.1q, VFR, LFA, , SNMP v1-v3, OSPF, BGP, MPLS, VPLS, SIP, H.323, QoS, Multicast, Anycast, 802.1x, Radius, TACACS+, SSH, NAC, DHCP, DNS, F5 Wide-IP, VRRP, HSRP, GLBP, PBR, VPC, LACP, SGT, SGACL, SXP, VxLAN, OTP, LISP, SPAN, WCCP, PfR, IPSLA, iWAN, VPN, SIP, IPSec, WiFi 6, 6E, 7., • Strong working knowledge of Cisco routers and switches (Nexus 9K, 7K, 5K, 2K, 1K; Catalyst 9410, 9300; ISR-4451, 8300), • Experience with fiberoptic cabling, patching, cleaning, and troubleshooting., • Strong hands-on knowledge of DNS record creation: A, CNAME, TXT, SRV, NS and PTR., • Experience with DNS SPF, DMARC and DKIM records., • Racking and patching appliances and servers., • Rack power management and monitoring, configuring managed PDUs., • Experience with console servers for out-of-band serial access., • Experience with DevOps, automating and scripting., • Data Center, server room and IDF design; station cabling layout design and implementation; UPS management and monitoring and environmental monitoring systems., • Preferred certifications: CCNA, CCNP, CCDE, CCDA, CCSP, • Strong verbal and interpersonal skills., • Strong analytical and problem-solving skills., • Strong customer service skills., • Strong team skills., • Strong leadership skills., • Strong project management skills., • Experience working in a multi-office environment.

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. 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 • 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, • Continually monitor production procedures to ensure quality, consistency, efficiency, productivity, and professionalism are at 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, • Direct and oversee proper training of kitchen staff in the proper storage, preparation, cooking, garnishing, and presentation of food., • 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 maintained throughout all kitchen areas at all times, in compliance with established standards. Inspect supplies, equipment, or work areas to ensure all kitchen equipment is cleaned and operating safely and properly i.e. refrigerators, ovens, freezers, stoves, etc., • Partner with and work collaboratively with internal Company divisions to achieve overall company and business goals, • 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. Oversee proper and accurate use of “Orange Books” (logging of time and temperature, product par levels, calibration, sanitation, shelf life, recipe adherence, etc.), • 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., • Manages City Winery’s relationship with local purveyors & vendors in a professional manner, • Develop strategic culinary/kitchen calendar in partnership with Company leadership, to be reviewed on an ongoing basis, • Keep up to date with culinary and market trends, test and update new product/ dish ideas and concepts, • Oversee management of inventory and identify shortages and/or overstock and adjust accordingly, • Establish controls to minimize food and supply waste and theft, • Ensure adherence to all associated health regulations Leadership & Staff Development • Foster a positive Company Culture, build morale and create an on-going positive work environment while maintaining a professional workforce, • Interview, select, train, supervise, counsel and discipline all Associates in the department., • Responsible for conducting disciplinary action as needed, including termination, when necessary in partnership with HR and in accordance with Company policies and standards, • Active involvement and oversight of associate performance evaluation process and provide ongoing feedback to kitchen management, • Train, develop, and motivate all supervisors and culinary staff to meet and exceed established food preparation and production standards on a consistent basis, • Develop and implement training for kitchen Associates; including but not limited to SOP’s, sanitation & food handling, accident prevention principles, menu standards, presentation, cooking techniques, catering cooking and displays, etc., • Oversee, train and maintain daily reporting of time and temperature logs, proper storage, accurate labeling, dating, and rotating of all food product, • Train and educate kitchen management on new and seasonal products/dishes, or changes in procedures for current products/dishes; monitor and hold accountable to train kitchen staff and implement changes, • Conduct routine meetings with staff to ensure proper training in all areas. Conduct Daily and Weekly recaps with necessary, • Actively demonstrate and train kitchen staff in safe operating procedures of all equipment, utensils, and machinery, • Ensure a safe working environment and attitude on the part of all Associates in areas of responsibility, • Ensure proper and timely reporting of any and all injuries, incidents, accidents, foodborne illnesses, etc. Financial Management + Analysis • Maintain, monitor, and strive to exceed goals for food cost, labor cost, payroll, and all kitchen related expenditures in conjunction with business forecasts and budgets, • Ensure food cost meets budgetary goals by establishing purchasing specifications, product storage and usage requirements, and waste control procedures, • Ensure invoices are handled and disseminated properly through necessary channels, • Review all product/item costs, analyze trends and movement, and make changes accordingly, • Supervise, train, and maintain kitchen supervisors to understand and monitor food cost, labor cost, payroll, and kitchen related expenses Events/ Marketing • Oversee creation of menus, production, and ordering for special events, • Work alongside marketing team to plan and execute culinary elements of all specialty events, • Participate and is involved in tastings of new items, • Manage chefs to develop seasonal specials and offerings, reviews, tastes, and approves all product, • Partner with marketing team as needed to develop and implement programs to market new items and products 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 5 years’ experience in an overall kitchen leadership or similar role, • 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 multitask, 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, • Financial/business acumen and excellent analytical skills. Ability to meet budgets including labor, food and applicable direct operating costs, • Excellent interpersonal skills including verbal and written communication skills, and the ability to lead and work as a team. Strong presentation skills both written and oral, • Must have proficient computer and technological skills, • Must have Serv safe food handler’s certificate, • Ability to perform physical requirements of position including standing and walking around for extended periods of time, bending, pushing, pulling, lifting and carrying loads of up to 50 pounds, • Able and willing to work a flexible schedule including nights, weekends and holidays About Us Wine, food, and live entertainment collide at City Winery to create a dynamic and incredibly unique workplace. Since 2008, City Winery has been turning heads across the nation with amazing live performances, delectable cuisine, and award winning, locally produced wines. But there's more to us than that we're a haven for community and creativity, a place where the philosophy of hospitality is more than just a buzzword, but a way of life. City Winery, founded by music industry veteran & visionary Michael Dorf, has established itself as a one-of-a-kind brand providing unforgettable experiences for guests. From world class music venues to sustainably produced wines with ratings of 90+ points, City Winery offers a range of topnotch events & experiences. We are an equal opportunity employer and value diversity at City Winery. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status. Additionally, City Winery participates in the E-Verify Program in certain locations, as required by law. We use eVerify to confirm U.S. Employment eligibility.

Job Description Salary: $80,000 - $100,000 / Year 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 Working as the Executive Chef - Ace Team, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. As a member of the Ace Team you will be responsible for supporting and/or managing Flik accounts. Being based in New York City, you will mainly support units in the Tri-State region. Additionally, you will be assigned to support non-local Flik locations requiring up to 25% travel. Ace schedules vary each week based on business needs. The majority of the assignments fall between Monday through Friday. There will be periodic evening, weekend and holiday assignments given with advance notice. Key Responsibilities: • Manages cost controls and controls expenditures for the account, • Plans and creates all menus, • Purchases and manages inventory, • Rolls out new culinary programs in conjunction with marketing and culinary team Preferred Qualifications: • Culinary degree preferred, • Three to five years of culinary management experience, • High volume production and catering experience is essential, • Previous experience managing cost controls, • Desire to learn and grow with a top notch foodservice company 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: 1568069 Flik Hospitality Group Kristan McIntosh [[req_classification]]

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

Job DescriptionDescription: The Pastry Cook role is ideal for a detail-oriented culinary professional who takes pride in precision, consistency, and presentation. This position supports the dessert program within a fine-dining kitchen and offers hands-on experience working alongside senior culinary leadership while contributing directly to the quality and flow of service. Job Summary The Pastry Cook is responsible for supporting daily kitchen operations through the preparation, execution, and presentation of desserts and select food items in accordance with our fine-dining standards. Working closely with the Pastry Chef and Executive Chef, Sous Chefs, and kitchen team, this role ensures stations are properly stocked and prepared for service, executes recipes with precision, and maintains strict quality, timing, and sanitation standards to support smooth and professional service execution Key Responsibilities: • Set up and stock assigned stations with all necessary ingredients, tools, and supplies., • Prepare food items for service, including chopping, portioning, and preparing sauces and components., • Execute desserts and plated items using proper techniques, including basic pastry and piping skills., • Cook and finish menu items in coordination with the kitchen team to ensure consistent quality and timing., • Ensure all dishes are completed simultaneously, meet presentation standards, and are served on time., • Maintain cleanliness and organization of workstations, equipment, and storage areas throughout the shift., • Properly store, label, and rotate food products in accordance with safety standards., • Assist with inventory stocking and ensure adequate product levels for smooth service., • Comply with all food safety, sanitation, and handling regulations., • Maintain a professional, positive, and team-oriented attitude at all times.Requirements: Qualifications: • Ability to prepare a variety of desserts and food items using professional kitchen equipment., • Strong understanding of standard portion sizes, recipes, cooking methods, and quality standards., • Knowledge of proper plate presentation and attention to visual detail., • Maintain a clean and sanitary workstation, including all surfaces and equipment., • Strong communication skills and ability to work collaboratively as part of a team., • Prior experience in a fine-dining or upscale restaurant environment preferred., • Availability to work mornings, nights, weekends, and holidays., • Ability to stand for the duration of assigned shifts., • Ability to lift, push, or pull up to 35 pounds. Physical Requirements • Ability to stand and walk for extended periods of time during scheduled shifts, • Ability to move throughout all areas of the restaurant, including kitchens, pastry production areas, storage areas, walk-in coolers, and freezers as applicable, • Ability to frequently lift, carry, push, or pull ingredients, baking supplies, kitchen equipment, sheet trays, and other operational items, • Ability to lift, push, or pull up to 50 pounds independently and up to 85 pounds on occasion, • Ability to safely operate kitchen and pastry equipment and work in a fast-paced environment with exposure to heat, sharp objects, and varying temperatures, • Ability to communicate effectively with team members and follow written and verbal instructions to perform essential job functions

Job Description Are you passionate about providing exceptional customer experiences in a luxury setting? Firmdale Hotels invites you to become a key player in our highly successful team at Crosby Street Hotel, where elegance meets outstanding service. Firmdale Hotels is a collection of award-winning, luxury boutique hotels and restaurants, renowned for their unique design and exceptional service. Each property offers a distinctively stylish experience, reflecting our commitment to excellence and innovation in hospitality. We are seeking a per diem pastry cook to support a busy holiday season and an extended team member leave. This role may become part- or full-time. It is a unique opportunity for a candidate looking for additional opportunities in the culinary field. Title: Pastry Cook Location: Crosby Street Hotel – SoHo, New York Position Type: Per Diem or Part-Time Reports To: Executive Chef JOB DESCRIPTION At Crosby Street Hotel, part of the acclaimed Firmdale Hotels collection, we take pride in creating memorable dining experiences that showcase exceptional craftsmanship, creativity, and attention to detail. Our restaurant offers a modern, seasonal menu that highlights fresh, local, and organic ingredients, complemented by our signature Afternoon Tea service and house-made desserts. We are seeking an enthusiastic and skilled Pastry Cook to join our talented pastry team. Working closely with the Head Chef, you will contribute to the creation of refined pastries, desserts, and afternoon tea selections for our restaurant, in-room dining, and private events. This is an exciting opportunity for a passionate pastry professional to advance their skills within a luxury boutique hotel renowned for quality and creativity. Main Duties & Responsibilities: • Prepare and execute a wide range of high-quality pastries, desserts, cakes, and baked goods in accordance with Firmdale's exacting standards., • Support daily pastry kitchen operations, ensuring precision, consistency, and artistry in every dish., • Assist in maintaining and replenishing the daily cake and dessert displays., • Collaborate with senior chefs to develop new menu items, seasonal specials, and innovative concepts that reflect the hotel's boutique luxury ethos., • Maintain a thorough knowledge of all menu offerings, ingredients, and preparation methods., • Ensure mise en place, stock control, and ingredient inventory are efficiently maintained., • Uphold the highest standards of cleanliness, organization, and food safety throughout the kitchen., • Support the training and development of junior pastry team members, fostering a positive, professional, and collaborative work environment., • Plan and prepare pastry components for restaurant service, private dining, and special events. Afternoon Tea Preparation & Presentation: • Prepare all Afternoon Tea pastries, cakes, and scones to the highest standard of quality, presentation, and consistency., • Collaborate with the Head Chef to create elegant, seasonally inspired Afternoon Tea menus that reflect Crosby Street Hotel's unique style and sophistication., • Ensure precise portioning, texture, and visual appeal for each pastry and tea accompaniment, aligning with Firmdale's brand standards., • Maintain efficient production and presentation flow to support daily service and special event requirements., • Participate in the setup and presentation of Afternoon Tea service, ensuring impeccable attention to detail and a sense of occasion for every guest., • Monitor feedback and contribute ideas for new creations, elevating the guest experience with creativity and refinement. What We’re Looking For: • Previous experience as a Pastry Cook, Pastry Chef de Partie, or Pastry Assistant in a fine dining restaurant or luxury hotel environment., • Solid technical knowledge of classic and modern pastry techniques, including cakes, tarts, mousses, and plated desserts., • Experience in Afternoon Tea or high-end pastry service preferred., • Exceptional teamwork, communication, and time management skills., • Meticulous attention to detail, with a commitment to maintaining Firmdale's high standards., • A passion for pastry and a creative approach to design, flavor, and presentation., • Strong organizational skills and the ability to thrive under pressure while maintaining consistency and elegance. What We Offer: • Competitive salary, • Generous paid time off for full and part time team members, including NY sick and safe leave, paid vacation days, and personal days, • Comprehensive medical, dental, and vision benefits, life insurance, and New York Secure Choice support for most team members, • Complimentary meals on shift, • Free uniform dry cleaning service, • Commuter transit benefits available Day 1, • Ongoing training and professional development, including annual education reimbursement program up to $3,000, • Social events throughout the year, including holiday parties, team member appreciation events, and more, • Exclusive discounts at Design Hotels, staff sales, spa discounts, and product perks, • Departmental and company-wide incentive programs, • And much more!! Why join Firmdale Hotels? Firmdale Hotels is an international, award winning group of 11 luxury hotels and 10 bars and restaurants in London and New York. World renowned for their unique interiors and exceptional service, the hotels are trailblazers in hospitality and design. We are delighted to have been recognized by the hospitality and travel industries for the great work our teams have achieved. To name a few of our recent awards and accolades: Crosby Street Hotel • Three Michelin Keys, 2024, 2025, 2026, • Condé Nast Traveler 'Triple Crown', 2026, • Readers' Choice Awards, Condé Nast Traveller, 2024, 2025, • Top-Rated Tablet Hotels of All Time, 2025, • The Best Boutique Hotels in New York City, Travel + Leisure, 2024, • Certified LEED® GOLD by the U.S. Green Building Council and verified by the Green Building Certification Institute (GBCI) Warren Street Hotel • Two Michelin Keys, 2025, • The Hot List, Conde Nast Traveller, 2024, • The IT List, Travel + Leisure, 2024, • World's Greatest Places, TIME Magazine 2024, • The Best Boutique Hotels in New York City, Travel + Leisure, 2024, • Readers' Choice Awards, Condé Nast Traveller, 2025 The Whitby Hotel • Three Michelin Keys, 2024, 2025, • Top-Rated Tablet Hotels of All Time, 2025, • Condé Nast Traveler 'Triple Crown', 2026, • Best Spots for Afternoon Tea in the US, Tasting Table, 2024, 2025, • Best Afternoon Teas in New York City, Vogue, 2024, 2025, • Readers' Choice Awards, Condé Nast Traveller, 2024, 2025 You can see a full list of our awards and accolades here: https://www.firmdalehotels.com/b/awards-accolades/ Join us at Crosby Street Hotel and be part of a team that values excellence, creativity, and a genuine passion for hospitality. Apply now to start your journey with Firmdale Hotels! Firmdale Hotels welcomes applicants from all backgrounds and is committed to an inclusive workplace. Please let us know if you need adjustments during the recruitment process.