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Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation, • Career Advancement OpportunitiesJob Summary We are seeking a Line Cook to join the team at our busy restaurant. In this position, you will be responsible for using high-quality ingredients to prepare delicious meals for our customers. The ideal candidate is experienced, creative, and committed to creating an excellent experience for patrons. If you have a passion for creating meals that “wow,” we want to hear from you. Duties and Responsibilities: • Create menus according to season and customer research, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handler’s Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation, • Career Advancement Opportunities Job Summary We are seeking a Line Cook to join the team at our busy restaurant. In this position, you will be responsible for using high-quality ingredients to prepare meals for our customers. The ideal candidate is experienced, creative, and committed to creating an excellent experience for patrons. If you have a passion for creating meals that “wow,” we want to hear from you. Duties and Responsibilities: • Set up the kitchen with necessary tools and equipment, • Prepare food, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications: • Previous experience in a similar role is preferred, • ServeSafe or Food Handler’s Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job DescriptionBenefits/Perks • Flexible Scheduling, • Career Advancement OpportunitiesJob Summary We are seeking a Line Cook to join the team at our busy restaurant. In this position, you will be responsible for using high-quality ingredients to prepare delicious meals for our customers. The ideal candidate is experienced, creative, and committed to creating an excellent experience for patrons. If you have a passion for creating meals that “wow,” we want to hear from you. Duties and Responsibilities: • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handler’s Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job Description Job Title: Line Cook Salary: $22-$23 per hour (Based on experience) Hire Date: Immediate (We are looking to fill this position to meet the current business needs) Schedule: Part-time (Based on business needs, usually weekends with occasional weekdays) Job Overview: Sweet Tee’s provides catering services for various special events. From Wedding Receptions to Birthday Celebrations and Corporate Events. We are looking to hire a talented and reliable Line Cook to join our existing team. The Line Cook is expected to work closely with our Head Chef at our commercial kitchen located in Orange, New Jersey. This is a 1099 employee position that is expected to have availability based on business needs. If you're hard-working and dedicated, Sweet Tee’s Catering LLC is an ideal company for you. Duties/Responsibilities: Prepares food items by cutting, chopping, and mixing ingredients Perform portion control and minimize waste to keep costs within the forecasted range Ensure that all dishes are prepared in a timely manner by restocking ingredients at work station and meeting prep times to ensure smooth delivery Ensure quality and freshness of ingredients and products Maintain a clean workstation area, including kitchen equipment, tables, and shelves Comply with applicable sanitary, health, and personal hygiene standards Perform additional tasks as assigned by the line supervisor, sous-chef, or executive chef Sets up and stocks food items and other necessary supplies. Performs inventory checks and completes food storage logs. Qualifications: High school diploma or GED ServSafe Certification 1-2 years of experience as a line cook Understanding of cooking methods and procedures, and knife handling skills Ability to perform tasks with accuracy, speed, and attention to detail Ability to read and follow cooking directions Ability to remain calm in a fast-paced environment Must be organized and self-motivated Must be able to stand, bend, stretch, lift, and carry heavy materials Basic written and verbal communication skills Ability to work as a team member

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation, • Career Advancement OpportunitiesJob Summary We are seeking a Line Cook to join the team at our busy restaurant. In this position, you will be responsible for using high-quality ingredients to prepare delicious meals for our customers. The ideal candidate is experienced, creative, and committed to creating an excellent experience for patrons. If you have a passion for creating meals that “wow,” we want to hear from you. Duties and Responsibilities: • Prepare food and present it in an appealing manner, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management, • Maintain the kitchen with necessary tools and equipmentQualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handler’s Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Communicate efficiently and effectively with all work needs, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job Description Your role as a kitchen assistant is significant, as food is a very important focus of our camp program. Our kitchen is Kosher and all rules pertaining to this will be fully explained during orientation. Kitchen assistants are responsible for preparing three healthy and delicious meals and four snacks per day. This position requires you to live onsite, in staff housing for duration of employment. Room and board are included in addition to your salary. • You will work under the direct supervision of the Head Chefs., • Assist in food preparation under the guidance and direction of the chef. This work will include a good deal of knife work, as well as assembly, counting and basic cooking of food items., • Help with all aspects of food service during meals — serving food, restocking the buffet tables, assisting with the kitchen, and generally insuring everything goes smoothly., • Ensure that the meals are presented beautifully and artfully, the way they would be at a gourmet restaurant., • After each meal, condense and wrap leftover food items for refrigeration and label with date and item name., • Responsible for cleaning the kitchen after meals, including washing dishes, mopping the floor daily and removing all garbage and recycling to the dumpsters., • Responsible for adhearing to all CDC and American Camping Association Guidelines in regard to health and safety and proper sanitation procedures., • Assist chefs with organization of storage areas after deliveries., • Assist with distributing snacks to our campers and staff under the direction of the snack chef., • As directed, participate in a major kitchen cleaning once each week - including all equipment used., • As assigned, assist the dining room staff with service and clean-up., • Provide support in other areas as directed by your supervisor or the camp directorate., • Work closely with others in an intense environment and be prepared to take on the multitude of tasks assigned to them by the head chef and kitchen manager: preparing the salad bar; cooking a special meal for a camper with allergies; mopping and cleaning floors and bathrooms; organizing the kitchen; helping to serve food during meals; decorating tables for camper birthdays and Shabbat; and countless other tasks that cannot be neatly enumerated.Company DescriptionCamp Zeke is a Jewish overnight camp where kids celebrate active, healthy living. At Camp Zeke you can cook healthy gourmet dishes with a professional chef. Choose from action packed fitness electives such as yoga, strength training, krav maga, gymnastics and dance. Join in our sports program including soccer, basketball, baseball, lacrosse, volleyball and more. Participate in arts & crafts, theater, nightly activities and other traditional camp activities. Located in the far northeastern Poconos of Pennsylvania, Camp Zeke offers kosher, healthy, organic and locally grown, gourmet meals and snacks, as well as newly renovated air-conditioned cabins. Camp Zeke is also available to rent for groups, family reunions, Bar/Bat Mitzvahs and weddings.Camp Zeke is a Jewish overnight camp where kids celebrate active, healthy living. At Camp Zeke you can cook healthy gourmet dishes with a professional chef. Choose from action packed fitness electives such as yoga, strength training, krav maga, gymnastics and dance. Join in our sports program including soccer, basketball, baseball, lacrosse, volleyball and more. Participate in arts & crafts, theater, nightly activities and other traditional camp activities. Located in the far northeastern Poconos of Pennsylvania, Camp Zeke offers kosher, healthy, organic and locally grown, gourmet meals and snacks, as well as newly renovated air-conditioned cabins. Camp Zeke is also available to rent for groups, family reunions, Bar/Bat Mitzvahs and weddings.

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation, • Career Advancement OpportunitiesJob Summary We are seeking a Line Cook to join the team at our busy restaurant. In this position, you will be responsible for using high-quality ingredients to prepare delicious meals for our customers. The ideal candidate is experienced, creative, and committed to creating an excellent experience for patrons. If you have a passion for creating meals that “wow,” we want to hear from you. Duties and Responsibilities: • Create menus according to season and customer research, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Perform other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handler’s Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job Description The line cook plays a vital role in a small casual dining kitchen, responsible for food preparation, cooking, and plating while maintaining high standards of sanitation and kitchen safety. Reporting directly to the head chef or kitchen manager, the line cook ensures quality control and efficient coordination with team members using standard and automated kitchen equipment. Responsibilities • Prepare ingredients and cook menu items according to recipes and quality standards, • Plate dishes neatly and consistently for service, • Maintain cleanliness and sanitation of work stations and kitchen tools, • Operate kitchen equipment safely and efficiently, • Monitor food quality and consistency during preparation and service, • Follow all kitchen safety protocols, • Collaborate effectively with team members in a fast-paced environment Required Qualifications • Knowledge of food safety and sanitation practices, • Proficient knife skills and various cooking techniques, • Strong time management and multitasking abilities, • Teamwork and clear communication skills, • Attention to detail in food preparation and presentation Preferred Qualifications • 2+ years of experience in food preparation

Job Description Job Summary We are seeking a part-time Line Cook (pasta expert) to join the team at our ITALIAN restaurant We're currently offering 4 shifts a week (dinner only) from 3 pm to 10 pm on TUESDAY, WEDNESDAY, THURSDAY AND SUNDAY. Duties and Responsibilities: • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • Ability to remain calm and thrive under pressure, • Excellent time management skills

Job DescriptionJob Summary Small cafe in Passaic, NJ is seeking a talented cook to join our team. In this role, you’ll be responsible for preparing delicious meals for our customers. The ideal candidate is experienced, creative, and able to delegate tasks to kitchen staff. If you have a passion for creating meals that “wow,” we want to hear from you. Responsibilities: • Follow directions from the Owner/Head Chef and follow through with set menus, • Assist Owner/Head Chef with creating menus according to season and customer research, • Cooking of traditional Mexican and American food, • Cooking of Various Authentic International Foods as determined by the Owner/Head Chef, • Presentation of all dishes in an appealing manner, • Maintaining a clean and organized work environment., • Inventory maintenance – Requisitioning or purchasing/ordering of supplies. Maintaining optimal inventory levels and minimizing waste and implementing cost-saving strategies., • Monitoring product quality and consistency., • Follow all food safety regulations, • Motivating and fostering a positive work environmentQualifications:, • Previous cooking experience in commercial kitchen, small cafe or deli, • Knowledge of kitchen equipment and food decorating techniques, • Ability to take direction from the Owner/Head Chef, • Knowledge of cooking of authentic Mexican foods, • Strong attention to detail, • Advanced knowledge of culinary techniques and recipes, • Certification from culinary school a plus, • Knowledge of health code laws and food safety standards, • Training in food safety - ServeSafe or Food Handler’s Certification is a plus, • Inventory control skills, • Ability to handle a fast paced work environment, • Ability to multi-task, • Bilingual – Fluent verbal & written communication in both English & Spanish, • Excellent time management skills, • Strong leadership skills, • Ability to work independently and as part of a team.

Job Description Brooklyn Center is hiring a Head Chef/Supervisor in Brooklyn, NY. DUTIES: Preparation, cooking, and service of a variety of foods Baking a variety of rolls, cookies, cakes, and pies Working on tray line during meal service General cleaning up of kitchen Hand washing and sanitizing of pot and pans Related work as required. REQUIREMENTS: Certification in healthcare cooking (ServSafe or Sodexo) Previous management or supervisory experience Minimum 2 years of experience in large-scale cooking Strong knowledge of large scale & therapeutic food prep Must be able to do some physical work Must be able to work every other weekend Should be a strong team player High School Diploma or Equivalent Excellent customer service & communication skills Will manage Kitchen in absence of food service director About us: Brooklyn Center for Rehabilitation and Healthcare is a state-of-the-art 281-bed rehabilitation and skilled nursing facility located in the Crown Heights section of Brooklyn. It’s a 280,000 sq. ft. ultramodern facility with a 6,000 sq. ft. high-tech therapy suite and 14,000 sq. ft of exclusive rooftop and outdoor spaces. A recognized leader in short-term rehab and long-term care, Brooklyn Center is committed to ensuring the highest quality of life for all our patients and residents, helping each to get stronger, healthier, and happier. We’re a community of friends, neighbors, and family living life to the fullest. Brooklyn Center is a proud member of Centers Health Care—the largest post-acute health care network in the Northeast. Equal Opportunity Employer –M/F/D/V

Job Description Opening Executive Chef | Flagship Peruvian Fast-Casual Concept | New York City An internationally acclaimed Peruvian chef is launching an exciting new fast-casual concept in New York City. This flagship location will establish the culinary standards, systems, training programs, and operating model that will support future expansion. This is a rare opportunity for an entrepreneurial culinary leader to partner directly with the founding team and chef partner to build a high-performing, scalable kitchen operation from the ground up The Opening Head Chef will lead all culinary aspects of the opening, from pre-opening through launch and ongoing operations. This individual will combine exceptional culinary standards with strong operational discipline, team leadership, and a systems-driven approach. Key Responsibilities • Lead all pre-opening culinary operations including kitchen setup, supplier onboarding, recipe implementation, staffing, training, and opening readiness., • Execute a world-class culinary vision while ensuring consistency, efficiency, and excellence in a high-volume fast-casual environment., • Recruit, train, and develop a strong kitchen team while building a culture of accountability, urgency, and collaboration., • Create scalable systems including recipe specifications, prep guides, training materials, ordering procedures, and quality-control standards., • Manage food cost, labor, purchasing, inventory, and kitchen efficiency., • Maintain exceptional food safety, sanitation, and NYC Department of Health standards. Candidate Profile • The ideal candidate is a hands-on culinary leader with strong foundations, exceptional standards, and a proven ability to execute within a fast-paced environment., • Candidates may come from fine dining, chef-driven concepts, premium casual restaurants, high-volume operations, hotels, or established restaurant groups. Peruvian or broader Latin American cuisine experience is highly valued but not required. Qualifications • Experience as a Head Chef, Executive Chef, Chef de Cuisine, Senior Sous Chef, or Opening Chef within a respected culinary operation., • Proven success opening restaurants and building kitchen teams., • Strong understanding of food cost, labor management, purchasing, inventory, and operational systems., • Experience creating SOPs, recipe specifications, training programs, and scalable kitchen processes., • Strong knowledge of NYC food safety and sanitation standards., • Spanish language skills are a plus. Why This Opportunity This is a unique chance to build the flagship of a globally recognized culinary brand. The systems, culture, and standards established in this opening will shape future locations and create a clear pathway toward broader culinary leadership as the company grows.

Job Description LOCATION: Grand Cayman - Cayman Islands Applicants must be willing to relocate to the Cayman Islands. SPECIALIZING IN ASIAN CUISINE Job Summary: The Head Chef is responsible for leading the kitchen team in preparing and cooking a diverse range of authentic and modern Asian dishes. This role involves menu development, ensuring food quality and safety, managing kitchen operations and staff, and maintaining a high standard of culinary excellence that reflects the restaurant’s concept and reputation. Key Responsibilities: • Menu Development: Work closely with the executive chef to create and regularly update the menus to reflect traditional and contemporary dishes, utilizing knowledge of regional cuisines and cooking styles. Incorporate exciting ingredients while considering customer preferences to guide new menu development and special promotions., • Food Preparation: Oversee the preparation and cooking of all menu items, ensuring that each dish is prepared to the highest standard of quality, taste, and presentation. Use traditional Asian cooking techniques, such as stir-frying, steaming, and braising while also incorporating modern culinary methods where appropriate., • Quality Control: Maintain strict standards for food quality, consistency, and presentation. Regularly taste and inspect dishes to ensure they meet the restaurant’s standards. Address any issues related to food preparation or presentation promptly., • Kitchen Management: Supervise and coordinate the kitchen staff, including sous chefs, line cooks, and kitchen assistants. Provide training on Asian cooking techniques, kitchen safety, and hygiene practices. Ensure that the kitchen operates smoothly during service, with clear communication and efficient workflow., • Inventory and Supply Management: Manage the ordering, receiving, and inventory of all kitchen supplies and ingredients. Maintain relationships with suppliers, negotiate pricing, and ensure that all ingredients are fresh and of the highest quality., • Cost Control: Monitor and control kitchen expenses, including food costs, labor, and waste. Implement measures to maximize efficiency and reduce costs without compromising quality. Assist in budgeting and forecasting for the kitchen., • Health and Safety Compliance: Ensure that the kitchen adheres to all health and safety regulations, including food handling, sanitation, and storage practices. Conduct regular inspections and training to maintain a safe and hygienic environment., • Culinary Innovation: Stay current with trends in Asian cuisine and global culinary developments. Experiment with new recipes, ingredients, and presentation styles to keep the menu fresh and exciting. Introduce innovative dishes that align with the restaurant’s brand and appeal to customers., • Customer Interaction: Engage with customers when necessary to gather feedback on the dining experience, particularly regarding new or special menu items. Use feedback to make improvements and adapt the menu to better meet customer preferences., • Collaboration: Work closely with the front-of-house team, including servers and managers, to ensure seamless service and communication between the kitchen and dining area. Address any issues related to food service promptly and professionally., • Special Events and Catering: Plan and execute special events, private parties, or catering orders, ensuring that the menu and service meet the specific needs and expectations of each event. Coordinate with the event team to ensure smooth operation and high customer satisfaction. Qualifications: • Education: Culinary degree or formal training in culinary arts is preferred, • Experience: Several years of experience as a Chef or Sous Chef in an Asian restaurant, with proven expertise in preparing a wide range of Asian dishes., • Skills:, • Mastery of various Asian cooking techniques, including wok cooking, and dim sum creation, etc., • Strong leadership and team management abilities., • Excellent organizational and multitasking skills., • Creativity and innovation in menu development., • Knowledge of food safety and sanitation regulations., • Strong communication and interpersonal skills., • Ability to work efficiently in a fast-paced environment. How to Apply: Interested candidates are invited to submit their resume, a cover letter detailing their experience, culinary philosophy, and a portfolio showcasing their work to careers@primegroup.ky with the subject line "Chef Application - [Your Name]". Requirements Minimum 5+ years’ experience in food and beverage operations Basic literacy and numeracy skills Culinary training or certification (preferred) The role involves working in a busy kitchen environment, often during peak hours, including evenings, weekends, and holidays. The position requires standing for extended periods, working with sharp tools and hot equipment, and managing multiple tasks simultaneously. The Chef may need to work under pressure to meet the demands of a high-volume restaurant. Benefits • Competitive salary., • Opportunities for professional growth and career advancement., • Comprehensive benefits package, including health insurance, pension and group wide food & beverage discounts., • A supportive and dynamic work environment., • The chance to be part of a prestigious restaurant group dedicated to growth and culinary excellence.

Job DescriptionBenefits: • Bonus based on performance, • Competitive salary, • Flexible schedule, • Opportunity for advancement Benefits/Perks • Flexible Scheduling, • Competitive Compensation, • Career Advancement OpportunitiesJob Summary We are seeking a talented Thai Chef to join our team. In this role, youll be responsible for creating innovative menus and preparing delicious meals for our customers. The ideal candidate is experienced, creative, and able to delegate tasks to kitchen staff. If you have a passion for creating meals that wow, we want to hear from you. Responsibilities: • Create menus according to season and customer research, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulationsQualifications:, • Previous experience as a chef or cook, • Certification from culinary school preferred, • ServeSafe or Food Handlers Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Strong leadership skills

Job DescriptionJob Title: Head ChefLocation: New York, NY Job Overview: We are seeking a highly skilled and passionate Head Chef to lead our culinary team in creating exceptional dining experiences. The ideal candidate will be a talented and creative chef with strong leadership abilities, an in-depth knowledge of culinary techniques, and a commitment to delivering high-quality, delicious food. As the Head Chef, you will oversee kitchen operations, develop menu items, and manage a team of kitchen staff to ensure efficient, safe, and consistent food production. Key Responsibilities: • Lead, inspire, and manage the kitchen team, ensuring all staff work cohesively and efficiently., • Oversee food preparation, cooking, and plating to maintain the highest standards of quality, taste, and presentation., • Develop, plan, and execute menu items that align with the concept, ensuring variety and creativity while maintaining cost-effectiveness., • Ensure kitchen operations run smoothly, including inventory management, ordering supplies, and maintaining kitchen equipment., • Enforce health, safety, and sanitation standards, ensuring compliance with all local regulations and company policies., • Monitor food costs, portion sizes, and waste to meet financial targets while maintaining food quality., • Train, mentor, and evaluate kitchen staff, fostering an environment of growth and skill development., • Collaborate with front-of-house management to ensure seamless service and communication between the kitchen and dining areas., • Handle and resolve any kitchen issues that arise during service, maintaining a calm and professional environment., • Maintain consistent communication with vendors to ensure the quality and timely delivery of ingredients., • Manage the kitchen's cleanliness, ensuring that workstations, equipment, and utensils are sanitized and organized at all times.Qualifications:, • Proven experience as a Head Chef, Executive Chef, or in a similar leadership role within a high-volume kitchen., • In-depth knowledge of culinary techniques, food safety, and kitchen management practices., • Strong leadership and organizational skills, with the ability to motivate and manage a diverse team., • Creativity and passion for developing new dishes and improving existing menu items., • Excellent time management skills and the ability to work under pressure in a fast-paced environment., • Strong communication and interpersonal skills to effectively interact with kitchen staff and management., • High school diploma or equivalent required; culinary degree or certification preferred., • Ability to work flexible hours, including nights, weekends, and holidays, as needed.Physical Requirements:, • Ability to stand for long periods of time and work in a hot, fast-paced kitchen environment., • Ability to lift up to 50 pounds and carry heavy items such as ingredients, cookware, and supplies.Benefits:, • Competitive salary and performance-based incentives., • Health, dental, and vision benefits., • Paid time off and holidays., • Opportunities for career advancement and growth.If you are a passionate and experienced culinary leader with a dedication to delivering exceptional food and a positive work environment, we encourage you to apply!

Job Description Kitchen Manager Salary: $80,000–$90,000 About Cholapink Cholapink is a modern Peruvian fast-casual restaurant built around bold flavors, premium ingredients, genuine hospitality, and exceptional execution. Opening our flagship New York City location, we're creating more than a restaurant—we're building the systems, culture, and leadership team that will support the growth of the brand for years to come. We're looking for ambitious leaders who are excited to build something from the ground up and help establish the standards that future Cholapink restaurants will follow. Position Summary The Kitchen Manager partners closely with the Head Chef to oversee the daily operation of our flagship kitchen. This position is ideal for an experienced Kitchen Manager, Sous Chef, or similar culinary leader looking to help build a chef-driven concept from the ground up. You'll lead production, scheduling, inventory, food quality, sanitation, and team development while helping establish the systems and standards future Cholapink restaurants will follow. Responsibilities Lead daily kitchen operations and service execution. Schedule, train, coach, and develop the BOH team. Manage ordering, receiving, inventory, and food cost controls. Ensure recipe consistency, prep standards, and quality execution. Maintain food safety, sanitation, HACCP, and Department of Health compliance. Support hiring, onboarding, and performance management. Partner with the Head Chef to build scalable kitchen systems and operating procedures. Monitor labor deployment and kitchen efficiency. Build a positive, accountable kitchen culture. Qualifications 3+ years in a kitchen leadership role (Kitchen Manager, Sous Chef, or similar). Strong culinary, organizational, and leadership skills. Experience with scheduling, ordering, inventory, and labor management. High-volume restaurant experience preferred. Opening experience highly desirable. Peruvian or Latin American cuisine experience is helpful but not required. Additional Requirements A valid NYC Food Protection Certificate is required upon hire. Candidates who do not currently hold the certification must obtain it before their first day of employment. Must be legally authorized to work in the United States. Must be able to work a flexible schedule, including evenings, weekends, and holidays. Must be able to stand for extended periods and occasionally lift up to 50 pounds. Growth Opportunity Clear pathway toward Head Chef as the brand grows. Why Join Us Joining Cholapink means becoming part of something from the very beginning. You'll help shape the culture, systems, and operating standards that define our flagship restaurant and influence every location that follows. If you're energized by building teams, solving problems, creating exceptional guest experiences, and helping grow an ambitious hospitality brand, we'd love to meet you.

Job Description Founded by Tzurit Or in 2007, Tatte Bakery began in a home kitchen and at Boston farmers markets after opening its first café in Brookline, Massachusetts. What started as a small neighborhood bakery has grown into a beloved brand with cafés throughout Greater Boston, Washington, D.C., Maryland, Virginia, and now the Tri State area. While each café has its own unique personality, all are rooted in the same original spirit of Tatte: a welcoming place to gather, feel at home, and find inspiration, comfort, and joy. DREAM & GROW WITH US At Tatte, we are a team of people from diverse backgrounds working together to inspire, care for, and nurture life every day. We welcome individuals who are passionate, ambitious, genuine, and love people, food, pastry, and coffee. If you are excited to be part of our journey, there are many ways to join our team and opportunities to grow for those who want to learn and build a career with us. KEY RESPONSIBILITIES As a Chef at Tatte, you will oversee all kitchen operations within your café and play a critical role in the success and development of your kitchen team. Our Chefs lead teams of cooks, prep cooks, and dishwashers in a fast paced, high volume environment rooted in quality, collaboration, and genuine hospitality. We are looking for leaders who are passionate about scratch made food, thrive in dynamic kitchen environments, and have the ability to engage, inspire, and develop strong teams while maintaining operational excellence. We expect our Chefs to: • Lead kitchen production and service according to established operational standards, • Maintain exceptional food quality, consistency, cleanliness, and organization, • Train, coach, and develop kitchen team members while fostering a positive team environment, • Live Tatte’s core values and help support our mission, • Have flexibility to work a variety of shifts, including mornings, evenings, weekends, and holidays, • Bring a strong passion for culinary excellence and guest experience Scope of Responsibilities • Run production and service according to established guidelines, • Follow standardized recipes, portioning, and presentation standards, • Complete and utilize daily production worksheets and waste logs, • Taste completed meals to ensure quality and consistency, • Train kitchen staff in food preparation, safe handling, equipment operation, food safety, and sanitation standards, • Establish and maintain cleaning and maintenance schedules for equipment, storage, and work areas, • Ensure kitchen staff follows and completes all cleaning and maintenance responsibilities, • Maintain inventory levels within established guidelines while ensuring product availability, • Follow all company safety and sanitation policies and procedures, • Participate in departmental meetings, staff development, and professional development programs, • Support and implement seasonal menu changes ESSENTIAL FUNCTIONS / WORKING CONDITIONS • Ability and desire to work a flexible schedule based on business needs, including days, nights, weekends, and holidays, • Ability to work 10+ hour shifts and stand, sit, squat, or walk for extended periods of time, • Ability to grasp, reach overhead, push, lift, and carry up to 50 pounds QUALIFICATIONS & EXPERIENCE • 3–5 years of progressive culinary or kitchen management experience, depending on formal culinary education or training, • Proven passion for culinary excellence and exceeding guest expectations, • Strong understanding of kitchen systems, operational execution, and food safety standards, • Excellent verbal and written communication skills, • Highly organized with strong attention to detail, • High school diploma or equivalent required Preferred Skills • Degree in Culinary Arts, Food Service Management, or related field preferred, • Proficiency in Microsoft Office including Word, Excel, and Outlook, • Previous experience with UltiPro, Toast POS, CrunchTime, and Teamworks preferred, • ServSafe, Allergen, and ChokeSaver certifications preferred OUR BENEFITS & PERKS • Competitive Pay: Typically $82,000–$108,000 annually, depending on experience, • 401(k) with company match, • Paid vacation and sick time, • Parking benefit when applicable, • Free employee assistance program services, • Flexible schedules with no late nights, • Health, dental, and vision insurance, • Free meals and drinks, • Exciting potential for growth Learn more about us at tattebakery.com Join us on our journey to create something special! Please note that Tatte is an E-Verify employer.

Job DescriptionDescription: Job Title: Head Chef Reports To: Director of Operations Department: Back of House – Culinary Employment Type: Salaried, Exempt Salary: $95-105k Plus bonus and benefits About José Andrés Group José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide. Position Summary The Head Chef is the culinary leader responsible for daily kitchen performance, food quality, consistency, and team development. This role owns line readiness and execution, menu upkeep and features, food safety compliance, inventory and COGS controls, and the growth of a strong culinary culture—delivering JAG standards of flavor, presentation, and hospitality during every service. Key Responsibilities Culinary Leadership & Standards • Lead, train, and hold the team to JAG culinary standards for seasoning, texture, temperature, and plating., • Conduct pre-service tastings and line checks; calibrate stations and expo for quality and timing., • Uphold and improve recipes/SOPs; document changes and ensure version control. Menu Management & Innovation • Maintain core menus and seasonal features aligned with concept, sourcing, and brand story., • Partner with Beverage/Bar on pairings and promotions; support menu engineering decisions with data., • Execute tastings, rollouts, and training materials for any menu change. Service Execution & Expo • Own the pass: manage ticket flow, coursing, and window times; step onto the line during peaks., • Communicate 86s/low pars in real time to FOH leadership; drive “fix now” recovery for remakes., • Analyze service issues post-shift; capture learnings in manager logs and action plans. People Leadership & Culture • Recruit, onboard, and develop a skilled team (Sous Chefs, Line, Prep, Stewarding in partnership)., • Deliver ongoing coaching, documented feedback, and fair performance management., • Foster an inclusive, respectful, and learning-focused kitchen; recognize great work. Food Safety, Sanitation & Compliance • Enforce DOH/HACCP standards: cooling logs, holding temps, allergen/cross-contact, and personal hygiene., • Ensure daily/weekly cleaning schedules, equipment care, and safe chemical/PPE use., • Prepare for inspections; correct violations immediately and train to prevent recurrences. Inventory, COGS & Procurement • Own inventory accuracy, yield tracking, waste logs, and portion control to meet COGS targets., • Build pars and order to forecast; verify receiving quality/temperatures and storage by zone., • Partner with vendors on quality, pricing, and substitutions; escalate shortages with solutions. Labor & Scheduling • Build schedules to volume and skill mix; manage deployment and breaks to protect ticket times and labor plan., • Cross-train team to maintain coverage and growth opportunities. Facilities, Equipment & R&M • Ensure safe operation and daily maintenance of kitchen equipment; filter fryers, clean hoods/filters per schedule., • Submit and track work orders; tag out unsafe equipment and communicate timelines. Events, Banquets & Openings (as applicable) • Execute BEOs, PDR, and off-site activations to standard, on time and to cost., • Support new openings and seasonal transitions: hiring, training, tastings, and stabilization.Requirements: Required Qualifications • 5–7+ years of professional kitchen experience with 2–3+ years in a lead role (Sous Chef, CDC, or Head Chef) in upscale/casual-fine or fine dining., • Advanced station mastery (grill, sauté, fry, garde manger) and strong expo leadership., • Proven success managing inventory, yields, and COGS; literacy with basic P&L levers., • Strong knowledge of HACCP/food safety; ServSafe Manager or equivalent (or ability to obtain)., • Clear communicator and coach; calm, organized decision-maker under pressure., • Familiarity with KDS/POS, inventory, and scheduling tools; Google Workspace comfort., • Schedule flexibility (nights, weekends, holidays). Working Conditions & Physical Requirements • Stand and move for extended periods (up to 8+ hours); frequent bending/reaching., • Lift/carry/push/pull up to 35–50 lbs., • Continuous exposure to heat, steam, refrigeration, and cleaning chemicals; repetitive knife/equipment use., • Slip-resistant footwear required. In Return, We Offer You • Competitive compensation and performance-based bonus opportunities, • Comprehensive health & wellness benefits, • Retirement savings plans, • Employee dining and partner discounts, • Professional growth in a values-driven, award-winning hospitality group Equal Opportunity Employer José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

Job DescriptionDescription: Job Title: Quick Service Kitchen Manager Reports To: Head Chef Department: Back of House - Culinary Employment Type: Salaried, Exempt Salary Range: $75,000 - $80,000 per year About José Andrés Group José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide. Position Summary Quick Service Kitchen Manager will lead and manage all restaurant operations following the leadership of the Head Chef to offer a world-class culinary experience, ensure concept vision and JAG standards are executed consistently. Demonstrate that employees are the highest priority, maintain a positive work environment and develop the next generation of restaurant leaders. Take ownership of the restaurant; ensure the restaurant operates efficiently and profitably. Position reports to the Head Chef. Key Responsibilities Culinary Leadership Work with the Head Chef to create innovative and authentic menus. Educate self and communicate to team on regional history, culture and cuisine. Educate self and communicate to team on industry trends, innovative techniques and environmentally friendly product/procedures. Develop, coach and consistently execute culinary standards. Ensure consistent menu execution by using tools such as line checks, menu change SOP’s and recipes. Constantly work to improve standards and guest satisfaction. Impact service by being on the line during peak times, press events, and festival periods. Performance and Talent Development Educate and coach team to exceed expectations. Develop a team of leaders that are prepared and qualified to move upward in the organization. Clearly define expectations and hold individuals accountable. Provide both positive and constructive feedback to team in a timely manner and documented when appropriate. Delegate appropriately and fairly to develop and motivate team. Actively recruit and hire top tier talent. Treat potential employees with same sense of hospitality and respect as employees and guests. Execute training program consistently for both hourly and management employees. Ambassador of JAG Culture Seek out opportunities to communicate José Andrés Group’s vision to team, guests, students, vendors and community in a clear and positive manner. Lead by example. Demonstrate ownership, accountability, and initiative in daily tasks by anticipating business needs and proactively addressing issues. Readily adjust to circumstances and manage change effectively by finding ways to accommodate team and guests by always ‘making it happen’, without sacrificing quality. Create a positive work environment by demonstrating no tolerance for negative behaviors. Welcome new ideas and seek feedback from team by asking questions. Exemplify professionalism and hospitality in all interactions and especially in difficult situations. Manage Daily Operations Understand, practice and teach policies and procedures. Ensure concept vision and communicate policy to team and managers. Communicate any major facility or operational emergencies to leadership immediately. Maintain a daily log to communicate between shifts and prevent issues from reoccurring. Regularly conduct service team (2/day) and chef meetings (1/week.) Provide a safe, clean, organized and sanitary work environment. Teach and enforce Food Sanitation and Safety standards. Ensure all Health Standards, federal and state laws are met. Correct all violations with a sense of urgency. Work with Home Office support (finance, marketing, events) to ensure standards are met. Manage Financial Results Develop and execute a plan to stay within department budgets and maximize profits. Actively manages inventory, waste, and pricing to meet cost targets. Effectively manage cashier, kitchen and janitor labor, scheduling and payroll. Ensure tools such as Compeat are utilized correctly and data is accurate. Reach out to JAG community for support as needed. Requirements: Required Qualifications • The position requires a minimum of 3+ years of sous chef experience and 5+ years of kitchen experience. Culinary degree preferred., • Extensive knowledge of culinary fundamentals (knife skills, butchery, sauces, all kitchen stations) is required., • QSR experience is highly desired., • Extensive knowledge of the food industry, restaurants and competitive markets., • Requires developed communication skills, both verbal and written., • Most tasks are performed independently or in a team environment with the employee acting as a team leader., • Ability to maintain compliance with all local, state and federal laws and regulations., • Ability to supervise, train and motivate multiple levels of employees. Ability to assess/evaluate other employees’ performance in a fair and consistent manner., • Basic knowledge of revenue management. Participation in the development of short- and long-term financial and operational goals of the restaurants., • Some administrative duties as needed. Working Conditions & Physical Requirements • This position will spend 100% of the time standing or walking., • Must be able to stand and exert well-paced mobility for up to 8 hours in length., • Ability to work at a steady pace while multitasking in limited kitchen space., • Frequent exposure to heat, steam, refrigeration, and cleaning chemicals., • Continuous use of knives and kitchen equipment., • Ability to lift 30–50 lbs regularly., • Occasional pushing or pulling of carts/equipment up to 250 lbs., • Requires repetitive motions including grasping, writing, standing, sitting, walking, repetitive motions, bending, hearing ability, and visual acuity., • Slip-resistant footwear required. In Return, We Offer You • Competitive hourly pay with opportunities for cross-training and advancement, • Eligible health & wellness benefits (for qualifying positions), • Employee dining and partner discounts, • Growth in a values-driven, award-winning hospitality group Equal Opportunity EmployerJosé Andrés Group is an Equal Opportunity Employer and participates in the Federal E-Verify Program.

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 ambitious and highly technical Head of Technology to lead the strategy, development, and integration of AI systems across all layers of the AI stack. This senior executive role requires deep technical expertise in both AI/ML and full-stack development, combined with strong leadership, strategic vision, and business acumen. They are familiar with startup environments and bridge the gap between technical teams and business stakeholders to drive innovation and deliver robust, scalable, and ethical AI-powered products. RESPONSIBILITIES • Hands-on Technical Implementation, Architecting, and Oversight, • Design and implement end-to-end systems: Guide and implement the AI-Native platform of Verneek, as well as its solution suite, fullstack: from backend infrastructure to data ingestion, model training and inference, to front-end interfaces and applications., • Architect scalable solutions: Ensure the development of robust, scalable, secure, and maintainable full-stack systems that can deploy and run AI models in production at scale., • Evaluate and select technology: Assess and recommend the use of appropriate AI frameworks (e.g., PyTorch, TensorFlow), cloud platforms (e.g., AWS, Azure), and other tools and vendors., • Enforce best practices: Drive and enforce coding standards, technical architecture patterns (e.g., microservices), and quality control mechanisms., • Strategic leadership and overall vision, • Define and execute the technology strategy: Set the vision, roadmap, and strategic priorities for how Verneek’s fullstack technologies will create business value, improve products, and drive operational efficiency., • Align with business objectives: Collaborate with senior leadership and product teams to translate business needs into technical specifications and viable AI solutions., • Team leadership and management, • Manage projects: Oversee project planning, resource allocation, and budget management to ensure successful, on-time, and high-quality delivery., • Build and mentor teams: Recruit, develop, and manage high-performing teams of Software/AI/ML engineers, full-stack developers, and MLOps specialists, and beyond., • Foster a culture of innovation while delivering quickly: Encourage experimentation, continuous learning, and adaptability to emerging technologies and trends. Requirements • Advanced hands-on technical expertise: Demonstrated hands-on expertise in both AI/ML engineering (including LLMs, computer vision, NLP, etc.) and modern full-stack development as an individual contributor., • Experience with cloud and MLOps: Proficiency with cloud environments (AWS, GCP, Azure) and scaling MLOps for model training, deployment, inference, and monitoring., • Leadership experience: Proven track record of leading and managing engineering or AI/ML teams., • Strategic thinking: Ability to develop a long-term technical vision and align it with overall product and business strategy., • Excellent internal and external communication: The ability to communicate complex technical concepts to both technical and non-technical audiences, including executive leadership and Verneek partners., • Startup Experience:. Prior track record of having helped built series of technologies at a deeply technical startup. MINIMUM QUALIFICATIONS • Bachelor’s Degree in CS/CE/AI other technical fields, • Work authorization in the USA at the time of hire 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: [tbd]

Job Description We are looking for a Kitchen Manager & Sous Chef to supervise daily back-of-house restaurant operations. Kitchen Manager responsibilities include supervising the food prep and cooking, maintaining a fully-stocked kitchen inventory and complying with safety and cleanliness standards. To be successful in this role, you should be able to manage our kitchen staff and guide them to deliver quality food on time. Ultimately, you will ensure all plates are properly cooked and served and our customers have a pleasant dining experience.

Job DescriptionAbout CookUnity: Food has lost its soul to modern convenience. And with it, it has lost the power to nourish, inspire, and connect us. So in 2018, CookUnity was founded as the first-of-its-kind platform that connects the world with the source of truly great food: chefs. Today, CookUnity delivers 50 million meals a year from the industry's best chefs to homes all over the country. Fresh. Ready-to-eat. And crafted with the passion that nourishes body and soul. Unwilling to stop there, CookUnity is expanding beyond delivery to become an ever-innovating marketplace focused on our singular mission: empower Chefs to nourish the world. If that mission has you hungry in more ways than one, you've found the right job posting. About CookUnity CookUnity is a chef-to-you marketplace connecting talented chefs with consumers, revolutionizing meal delivery. We bring small-batch, restaurant-quality meals to eaters nationwide, crafted by a diverse collective of all-star chefs. With over 100 inspired chefs from cities like NYC, LA, Austin, and more, our weekly subscription offers a wide range of hand-crafted meals to cater to various palates and dietary preferences. By delivering over 1 million meals per month, we're also empowering working chefs, tripling their income, and supporting their growth. CookUnity believes in fueling stronger communities, partnering with Food Bank For New York City to combat food insecurity across all five boroughs. About the Team: The B2B team operates like a startup within CookUnity — entrepreneurial, fast-paced, and bold in its ambitions. We are building a new category at the intersection of food, healthcare, and outcomes-driven nutrition. Our Healthcare vertical is one of our highest-priority growth areas, and the Medicaid segment represents one of the most meaningful and underpenetrated opportunities in our pipeline. This role reports directly to the Head of B2B and will be a senior, foundational hire on our Healthcare team — responsible for growing penetration within the Medicaid line of business. The role: We are looking for a Senior Account Executive with deep expertise in Medicaid, Medicaid policy, and selling to organizations that serve Medicaid clients. You will lead our go-to-market strategy for Medicaid. This is not a typical sales role — it is a builder's role. You will define the playbook, prospect your own leads, forge the relationships, and close the complex, high-value deals that will shape CookUnity's presence in the Medicaid ecosystem. Your primary focus will be on Medicaid Managed Care Organizations (MMCOs), Community Health Centers/provider organizations serving Medicaid clients, and state/local government agencies administering the Medicaid program. You will leverage CookUnity's unique position at the intersection of food access, nutrition, and health outcomes to win partnerships that drive both revenue and mission impact. Responsibilities: • Own and drive the full Medicaid sales motion — from pipeline development through contract negotiation and close., • Build the go-to-market playbook for selling into Medicaid and related entities, • Develop and maintain senior-level relationships with CMOs, VPs of Care Management,Chief Health Equity Officers, Medicaid Directors, and other key decision-makers within target organizations., • Identify and prioritize high-value Medicaid opportunities, crafting tailored proposals that speak to outcomes, member engagement, and compliance requirements., • Manage complex, multi-stakeholder enterprise sales cycles with long lead times, multiple decision-makers, and regulatory considerations., • Collaborate cross-functionally with product, operations, and marketing to ensure CookUnity's solutions are positioned compellingly and delivered seamlessly., • Serve as CookUnity's internal subject matter expert on the Medicaid ecosystem — regulatory landscape, funding structures, procurement processes, and key stakeholders., • Represent CookUnity at relevant conferences, industry events, and state-level forums to build brand presence and pipeline within the Medicaid space., • Maintain accurate forecasting and pipeline hygiene in Salesforce, and provide regular reporting to leadership on Medicaid segment performance., • Partner with Bruno and the leadership team to refine our Medicaid ICP strategy and prioritize the accounts with the highest potential impact.Minimum Requirements:, • 8–10+ years of enterprise sales experience, with a significant portion focused on Medicaid, managed care, or government-funded healthcare programs., • Demonstrated success closing high-value deals with Medicaid MCOs, or state/county agencies., • Deep working knowledge of the Medicaid ecosystem: funding structures, managed care contracting, SDOH initiatives, and value-based care frameworks., • Proven ability to navigate long, complex sales cycles with multiple stakeholders and regulatory considerations., • Experience with competitive procurements and RFP strategy., • Exceptional communication and executive presence — comfortable presenting to C-suite and state agency leadership., • Proficiency in Salesforce and structured pipeline management., • Track record of consistently meeting or exceeding quota on enterprise deals exceeding $250K–$500K+ in contract valuePreferred requirements:, • Established network within Medicaid MCOsor related state and federal agencies., • Experience working directly within a Medicaid health plan, FQHC, an agency administering the Medicaid programs, or a Medicaid-focused vendor., • Experience selling to or launching new programs for MMCOs or state/local government serving Medicaid clients., • Passion for food as medicine, health equity, or the role of food access in improving health outcomes for underserved populations., • Experience in a high-growth startup or scale-up environment — you are comfortable building without a full playbook., • Solid understanding of the Medicaid program, funding authorities, and mechanisms for advocating new services or enhanced reimbursement at the state and federal level.Benefits 🩺 Health Insurance coverage 🌅 401k Plan 🌟 Eligible for a bi-annual performance bonus ⛱ Unlimited PTO 🗓️ 5- year Sabbatical: After 5 years with CookUnity, you get a 4-week paid sabbatical 🐣 Paid Family leave 🕯 Compassionate Leave: 3-5 days each time the need arises 🥘 A generous amount of CookUnity credits to enjoy our amazing meals, added to your account, monthly 🤖 AI-forward workplace: enterprise access to ChatGPT and Claude to help you work smarter and grow faster. 🧘🏽️‍♀️ Wellness perks: access to fitness subsidies to build a healthy lifestyle 👩🏾️‍🏫 Personalized Spanish coach 🚀 Awesome opportunity to join a company that is looking to change how we eat and how chefs work! Compensation • All final pay rates will be determined by the candidate's experience, knowledge, skills, and abilities of the applicant, internal equity, and alignment with market data., • Pay Range for this position: $200,000–$260,000 OTE If you're interested in this role, please submit your application and if we think you might be a fit, we'll get in touch with you. Thank you for your time! CookUnity is an Equal Opportunity Employer. We are dedicated to creating a community of inclusion and an environment free from discrimination or harassment. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, sexual orientation, gender identity, national origin, citizenship status, protected veteran status, genetic information, or physical or mental disability. Compensation All final pay rates will be determined by candidates experience, knowledge, skills, and abilities of the applicant, internal equity, and alignment with market data.Pay Range for this position$200,000—$260,000 USD If you're interested in this role, please submit your application, and if we think you might be a fit, we'll get in touch with you. Thank you for your time! CookUnity is an Equal Opportunity Employer. We are dedicated to creating a community of inclusion and an environment free from discrimination or harassment. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, sexual orientation, gender identity, national origin, citizenship status, protected veteran status, genetic information, or physical or mental disability. A quick note for all candidates We've recently seen an increase in recruitment scams across the industry, and we want to make sure you (and your data) stay safe while applying to CookUnity. We also want you to know that we take this seriously — sometimes, as part of our process, we may ask for a brief "proof of humanity" to confirm that we're connecting with a real person, not an impersonator. Here are a few tips to help you protect yourself and know what to expect from us: • Apply only through our official channels. All open roles are listed on our official careers page: careers.cookunity.com, • Our recruiters are real people — and easy to verify. You can always find them on LinkedIn with verified profiles. If you're unsure, feel free to reach out to us on our official LinkedIn Company Page., • We only communicate through official CookUnity channels. That means emails ending in @cookunity.com and interviews held through official company platforms (Google Meet or Zoom) — never WhatsApp, Telegram, or SMS., • We'll never ask for payment or personal financial details. If anyone does, please don't share any information and let us know right away. If something ever feels off or you're unsure about a message, we'd much rather you double-check with us. You can always contact us directly through any of our social media channels. We appreciate your interest in joining CookUnity — and we care about keeping your experience (and safety) as genuine as possible.

Job DescriptionTitle: Platform Operations EngineerLocation: New York CityPosition: Full Time EmploymentCore Responsibilities: • Manage all Digital Infrastructure related backend systems/services currently residing on AWS Cloud including users’ access, network connectivity, Linux/Windows systems, databases, and applications management., • Deploy updates and patches to servers as well as connected client systems in off-hours maintenance windows., • Identify, troubleshoot and resolve both server and client issues by analyzing logs from all digital infrastructure components., • Set up and continue to improve monitoring/alerting matrices for all supported platforms., • Proactively review key operating matrices and status to ensure all systems are running under recommended operational conditions., • Participate in designing and implementing of mechanisms for redundancy, failover, and disaster recovery., • Develop tools and scripts to automate routine tasks., • Collaborate with NOC, DevOps, and Engineering teams to harden, streamline, and document operating processes., • Work closely with Head of Digital Infrastructure to improve operability, supportability, usability, and visibility of the digital infrastructure., • Assist in continuous improvement of operational processes for better utilization of underlying cloud resources.Requirements:, • At least 5+ years of direct working experience in operating production digital infrastructure with strong scripting and system administration skills for both Linux and Windows operating systems., • At least 3 years AWS administration experience including but not limited to OpsWorks, VPC, EC2/ECS, S3, RDS, IAM, ES and EMR services, • Working knowledge of advanced message queuing and extensible messaging and presence protocols, • Working knowledge of modern system operating tools for monitoring and centralized logging., • Experience with automation and configuration management using Chef and Ansible, • Ability to use a variety of open source technologies and integrating them with cloud services, • Experience in managing PostgreSQL, MySQL, MS SQL and NoSQL clusters, • Working knowledge for securing data and ensuring operating redundancy in cloud environment, • Ability to evaluate system and application logs, error messages, stack traces to quickly identify and solve production problems, • Understanding of best practice and data center operations in an always-up, always-available setup, • Ability to create and maintain up to date infrastructure documentation including systems, networks, databases, and their interactions, • Ability to adhere to established operations procedures and policies, • Ability to create clear steps by steps knowledge base documents for NOC to follow and resolve known issues, • Participate in 24x7 on call rotations, • Bachelor’s degree in relevant fields

Job DescriptionOriginally founded in 1991 as Harlem RBI, DREAM has grown to annually serve more than 2,500 youth across East Harlem and the South Bronx through a network of seven PreK-12, extended-day, extended-year DREAM Charter Schools and community sports-based youth development programs. Through our commitment to rigorous academics, social-emotional learning, deep family and community engagement, and health and wellness, we create lifelong learners who are equipped to fulfill their vision of success in and out of the classroom. We dream big, as well, with an aggressive five-year plan to expand to serve 3,500 students across seven schools—growing our organization’s impact and leveling the playing field for all children. To learn more, visit wearedream.org. The Nutritionist will support DREAM’s Head Start Early Childhood Program by utilizing health and nutrition trend data, community assessment, and other community indicators to inform health and wellness planning, and to target specific interventions to at-risk children and families. This is a contracted role, not a full-time or part-time employee.Scope of Work Provide guidance related to special diets (medical documentation, special diet purchases, special diet menus, etc.); In collaboration with the Program Chef, develop and implement Individual Nutrition Plans for children with dietary restrictions; Work with DREAM’s Kitchen team to develop and/or refine menus especially for children switch special diets; Ensure that all staff understand children’s special dietary needs; Ensure that all classrooms have up to date food allergy lists that include food substitutions for children with special diets; In collaboration with the Program Chef, provide input on policies and procedures for assessing a child’s nutritional status; Provide nutrition education and training to both staff and families; In collaboration with Program Chef, effectively coordinate with others to maintain nutrition requirements documentation and follow up; Manage time effectively to optimize hours; Additional duties related to the area of nutrition, as requested. Requirements Registered Dietitian or Licenced Nutritionist (Bachelor’s and Master’s from an institution accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND), completed an ACEND-accredited, supervised practice program at a health care facility, community agency, or a food service corporation, passed the Commission on Dietetic Registration (CDR)’s national exam); Bilingual (Spanish/English), highly preferred; Significant experience working with families of children ages 0-5 in low-income communities supporting their health, nutrition, and wellness goals; Significant experience providing training to staff who work with children ages 0-5; Excellent written and verbal communication; A strong belief in the mission and values of DREAM, including the desire to make a difference in the lives of our students, families, and community; Background checks required to work in our buildings. Working Expectations The Nutritionist will provide nutrition consultation services at the rate of roughly 10 hours per month, flexibility based on the needs of the program. This is a primarily remote position, with some on-site work (such as to provide training to staff or families) required. Compensation $30-40/hour Timeline Annual agreement with potential for renewal Our Commitment to Diversity, Equity, and Inclusion At DREAM, diversity, equity, and inclusion are a matter of mission. From our schools to our playing fields, DREAM is committed to building a team where each individual can bring their full identity and experience to work because representation matters—it enriches our team culture, enhances our ability to innovate, and strengthens our impact in and out of the classroom. DREAM engages staff that represent and appreciate the diversity of our majority Black and Hispanic student body, while working to ensure that our practices are equitable, welcoming, and productive. We are dedicated to creating a world where youth, especially youth of color, have permission to dream—along with the tools and opportunities to make their dreams reality. Come dream with us. DREAM Maxims All Kids Can. This Kid Can.DREAM is Family.Fun is a Serious Value.Teamwork Makes the DREAM Work.Fail. Persist. Exceed.DREAM Big. Applying to DREAM We know applying for a new job can be a daunting process. In addition, studies have shown that historically underrepresented individuals often only apply to roles if they meet 100% of the qualifications. We encourage all applications! You may be just the person we need. If you have any questions about your application or interview process, do not hesitate to ask your recruiter; we are here to help! DREAM provides reasonable accommodations for qualified individuals with disabilities in accordance with the Americans with Disabilities Act and applicable state and local laws. If accommodation is needed to participate in the job application or interview process, please contact your recruiter. If you are a current DREAM employee, please click here to review our Internal Selection Process before applying. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job Description Position: Corporate / Head Pastry Chef Location: New York City, NY Compensation: $120K - $150K depending on experience Schedule: Full-time | Production-focused schedule Benefits: Comprehensive benefits package including insurance, PTO, and additional lifestyle perks Role Summary: We are seeking a highly skilled and creative Corporate / Head Pastry Chef to lead production and innovation for a high-volume, quality-driven bakery program based in a centralized commissary environment. This role oversees daily pastry production while driving menu development across a diverse portfolio including laminated doughs, breads, and desserts. The ideal candidate brings strong technical expertise, a passion for high-quality ingredients, and the ability to balance large-scale production with refined execution. What you bring to the table: • Advanced expertise in laminated doughs and viennoiserie, including croissants and related pastry programs, • Strong background in breads and baked goods such as challah, babka, and baguettes, • Experience producing a wide range of pastries and desserts including cookies and cakes, • Ability to oversee high-volume production while maintaining consistency and quality, • Strong leadership skills with experience managing and developing pastry teams in a production environment, • Passion for sourcing and working with high-quality, seasonal ingredients, • Ability to balance production efficiency with creativity and product innovation, • Experience with inventory management, ordering, and cost controls Why you’ll love working here: • Opportunity to lead a high-volume, quality-focused pastry program, • Creative input on seasonal menu development and new product innovation, • Access to high-quality ingredients and a team committed to craft and execution, • Strong benefits package including medical, dental, vision coverage, PTO, commuter benefits, wellness program, and FSA program Required Work Experience: • Proven experience in a senior pastry leadership role within a bakery, restaurant group, or commissary environment, • Strong technical background in laminated doughs, bread production, and pastry fundamentals, • Experience managing high-volume production with a focus on consistency and efficiency, • Demonstrated ability to lead, train, and develop pastry teams Preferred Work Experience: • Experience in multi-unit or centralized production environments, • Background working with seasonal menu development and product innovation Personal Qualities: • Detail-oriented with a commitment to quality and consistency, • Creative and forward-thinking with a passion for pastry innovation, • Strong leader and mentor with a team-first mindset, • Organized, adaptable, and operationally disciplined

Job DescriptionAbout CookUnity: Food has lost its soul to modern convenience. And with it, it has lost the power to nourish, inspire, and connect us. So in 2018, CookUnity was founded as the first-of-its-kind platform that connects the world with the source of truly great food: chefs. Today, CookUnity delivers 50 million meals a year from the industry's best chefs to homes all over the country. Fresh. Ready-to-eat. And crafted with the passion that nourishes body and soul. Unwilling to stop there, CookUnity is expanding beyond delivery to become an ever-innovating marketplace focused on our singular mission: empower Chefs to nourish the world. If that mission has you hungry in more ways than one, you've found the right job posting. The role: The Performance Creative Director will drive the next chapter of CookUnity's performance marketing, harnessing AI to amplify storytelling, accelerate content/creative production, and enable rapid creative testing at scale. This role reports to the Head of Growth and operates at the crossroads of strategy, creative, and technology. Creative strategy is your core: you understand audiences deeply, know what makes ads convert, you are obsessed with testing and can navigate the nuances of different formats. Working closely with the Growth Marketing team, you'll turn strategic priorities into scalable creative systems, testable concepts, and high-performing assets. You'll also architect the AI-driven workflows and production pipelines that multiply output and compress learning cycles. Responsibilities: Creative Strategy for Growth Partner with the Growth Marketing team to shape and execute creative strategies across performance channels—Meta, TV, direct mail, YouTube, email, and landing pages—ensuring every concept resonates with real customers. Develop frameworks for high-performing creative territories and connect data, testing insights, and customer behavior to new creative opportunities. Build CookUnity's AI Creative Engine: Design the end-to-end AI-assisted creative system, including workflows, prompt libraries, guardrails, asset databases, and tool stacks. Integrate AI across formats—research, image, video, motion, and sound—while maintaining quality, consistency, and brand alignment. Use AI to accelerate creation without replacing craft, from rapid prototyping to advanced experimentation. Scale Creative Production & Velocity: Oversee a pipeline capable of producing a high volume of weekly assets across UGC, motion, product, chef storytelling, and paid media formats. Blend human creativity with AI-enabled workflows to increase speed, reduce bottlenecks, and uphold quality. Build repeatable systems that transform big ideas into scalable, test-ready assets. Cross-Functional Collaboration: Work with Brand, Growth, CRM, Studio Production, Product, and Engineering to deploy AI-powered creative across campaigns, onboarding flows, lifecycle marketing, and personalization efforts. Partner with Production and Studio teams to balance AI workflows with traditional craft, and collaborate with technical teams to translate creative needs into tools and automated solutions. Drive Creative Experimentation & Performance: Collaborate with Growth Marketing to design structured testing frameworks, concept logs, and learning agendas. Develop AI-powered methodologies for testing creative variations at scale and translate performance data into actionable creative insights. Creative Quality & Brand Integrity: Maintain a high bar for taste, clarity, and craft across all assets, whether AI-assisted or human-made. Ensure CookUnity's creative expression remains chef-driven, high-quality, and emotionally resonant. Lead a Hybrid Creative Team: Mentor and develop designers, editors, AI specialists, and video producers. Foster a culture of curiosity, experimentation, high standards, and operational clarity. Qualifications: • 7+ years of experience in creative strategy or marketing leadership roles with a track record of innovation., • 2+ years of hands-on experience with generative AI and creative technology tools (e.g., Midjourney, Runway, Google Veo 3, Kling AI, ElevenLabs, Adobe Firefly, Stable Diffusion, HeyGen, N8N)., • Strong understanding of performance marketing, brand storytelling, and content operations., • Exceptional communication, presentation, and organizational skills., • Ability to translate complex technology into scalable creative systems., • Entrepreneurial mindset with comfort in fast-paced, evolving environments., • Deep curiosity for AI, creativity, and human-machine collaboration., • Preferred: Experience working in startups, high-growth environments, or tech companies.Who You Are Visionary and pragmatic: able to think boldly while building systems that scale. Highly collaborative with strong cross-functional influence. Passionate about creativity, culture, and emerging technology. A hands-on problem solver who balances data with intuition. Resilient, adaptive, and energized by experimentation. Learn More About CookUnity We believe great leadership starts with alignment on vision, values, and ways of working. To give you deeper insight into who we are and what we're looking for, we invite you to explore: CookUnity's Leadership Principles – The values and behaviors that guide how we operate, collaborate, and scale. We hope this provides valuable insight into our culture and product vision. If this excites you, we'd love to connect! Benefits 🩺 Health Insurance coverage 🌅 401k Plan 📈 We grow, you grow: Stock Options Plan granted on Day 1 🌟 Eligible for a bi-annual performance bonus ⛱ Unlimited PTO 🗓️ 5- year Sabbatical: After 5 years with CookUnity, you get a 4-week paid sabbatical 🐣 Paid Family leave 🕯 Compassionate Leave: 3-5 days each time the need arises 🥘 A generous amount of CookUnity credits to enjoy our amazing meals, added to your account, monthly 🧘🏽️‍♀️ Wellness perks: access to fitness subsidies to build a healthy lifestyle 🤖 AI-forward workplace: enterprise access to ChatGPT and Claude to help you work smarter and grow faster. 👩🏾️‍🏫 Personalized Spanish coach 🚀 Awesome opportunity to join a company that is looking to change how we eat and how chefs work! Compensation All final pay rates will be determined by candidates experience, knowledge, skills, and abilities of the applicant, internal equity, and alignment with market data.Pay Range for this position$180,000—$240,000 USD If you're interested in this role, please submit your application, and if we think you might be a fit, we'll get in touch with you. Thank you for your time! CookUnity is an Equal Opportunity Employer. We are dedicated to creating a community of inclusion and an environment free from discrimination or harassment. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, sexual orientation, gender identity, national origin, citizenship status, protected veteran status, genetic information, or physical or mental disability. A quick note for all candidates We've recently seen an increase in recruitment scams across the industry, and we want to make sure you (and your data) stay safe while applying to CookUnity. We also want you to know that we take this seriously — sometimes, as part of our process, we may ask for a brief "proof of humanity" to confirm that we're connecting with a real person, not an impersonator. Here are a few tips to help you protect yourself and know what to expect from us: • Apply only through our official channels. All open roles are listed on our official careers page: careers.cookunity.com, • Our recruiters are real people — and easy to verify. You can always find them on LinkedIn with verified profiles. If you're unsure, feel free to reach out to us on our official LinkedIn Company Page., • We only communicate through official CookUnity channels. That means emails ending in @cookunity.com and interviews held through official company platforms (Google Meet or Zoom) — never WhatsApp, Telegram, or SMS., • We'll never ask for payment or personal financial details. If anyone does, please don't share any information and let us know right away. If something ever feels off or you're unsure about a message, we'd much rather you double-check with us. You can always contact us directly through any of our social media channels. We appreciate your interest in joining CookUnity — and we care about keeping your experience (and safety) as genuine as possible.

Job DescriptionCompany Description You create experiences for our guests. As an employer, we create experiences for you. How? At The Cloud One, every day is unique. Never same-same, always thrillingly different. With us, you have the freedom to be who you are – or who you want to be. Because here, individuality is what matters. With equal – and exciting – opportunities for all. We believe in an inclusive culture that puts people like you at the heart of what we do, because we know that you’re the ones who make the difference. For us, respect and success go hand in hand. We’re locally rooted: connected to the city, its culture and its people. Are you with us? Job Description Your responsibilities The Server's priorities and responsibilities are to exceed our guests' expectations by providing the highest level of consistent hospitiality, professional, and courteous service. • Prepare a wide variety of coffees/teas/smoothies for both to-go and seated guests, • Provide exemplary service to all guests by applying knowledge of the food and beverage menus by engaging with guests at every opportunity, • Properly execute all steps of food and beverage counter and table service, • Maintain POS cash controls per company guidelines (cash, credit cards, discounts, complimentary items, etc….), • Ensure all standards are exceeded within the operations, including guest welcome, orders, delivery of food and beverage, and clearing tables, • Follow all daily and weekly cleaning assignments, • Perform inventory counts as required or assigned by the supervisor, • Respond positively to any guest's requests, • Execute daily pre- and post-shift checklists in a timely manner, • Prepare all menu items as designed by the menu, including presentation at all times, • Maintain a clean and organized work area, • Monitor station and stock with appropriate inventory and supplies as needed, • Manage and stock inventory of kitchen ingredients, food items, and supplies, • Label food items and store them in the correct place according to plans, • Comply with nutrition and sanitation regulations and standards, • Collaborate with the Head Chef to ensure efficient operation of the kitchen, • Wash dishes / take trash outQualifications What you should bring • Barista and table service experience, • Commitment to our Cafe goals and objectives, • Team player that can be relied on to be self-managed as/when needed, • Strong Guest Service focus with natural ability to engage with guests, • Proficiency in all aspects of food and beverage service and operations, • Understanding of wine and craft beer, • Welcoming and polite manner, neat and professional appearance, • Punctuality and willingness to work flexible hours including early mornings, evenings, weekends, nights and/or holidays, • Ability to work independently and as part of a team, • TIPS certification required, • Valid Food Handler’s Certificate required, • In-depth knowledge of NYC Department of Health standards Additional Information We offer competitive salaries, paid vacation and sick time, medical, dental, vision and life insurance options, 401K plan, company incentive plan, rewards for good performance, training, continuous opportunities for growth, a great working environment with an energizing employee culture, and so much more! The Motel One Group is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis covered under applicable law.

Job DescriptionCompany Description Eataly is the world’s largest artisanal Italian food and beverage marketplace! Eataly is not a chain; each Eataly is different, with its own character and own theme – but all with the same aim... for our guests to: • EAT authentic Italian food at our restaurants, cafés and to-go counters, • SHOP a selection of high-quality Italian, local and homemade products, • LEARN through our classes and our team’s product knowledgeJob Description The Sous Chef Hourly supervises and coordinates the production of high-quality, authentic Italian dishes in one of Eataly’s exciting, high-volume, open kitchen restaurants. Reports to the Head Chef and manages the kitchen staff. • Supervises and coordinates activities related to food preparation, kitchen and storage areas, • Participates in menu planning and actively manages food production, • Trains and works alongside cooks to ensure quality, speed, safety and health standards are consistently met, • Informs front of house personnel of menu changes, specials and shortages, • Requisitions and apportions food items and utilizes food surpluses to control food costs, • Assists with scheduling and payroll processing as requested, • Documents, investigates, escalates and resolves employee or guest incidents, • Performs other duties as required or assigned Compensation: This position pays a base rate of $24 - $26 Qualifications • 3+ years of back of house experience, including 1+ years of management experience, • Good communication skills, • Excellent knife skills and finger dexterity to use small tools and utensils adeptly, • Advanced computer skills, • Bachelor’s Degree or degree from post-secondary culinary arts program preferred Job Requirements • Availability to work onsite with a flexible schedule often including evenings, weekends and holidays, • Ability to lift up to 50 pounds, • Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending and squatting, • Ability to work with commercial equipment including stand mixers, ovens, torches, etc. Additional Information Benefits and Perks • Medical, Dental, Vision Insurance, • Paid Time Off, • Paid Parental Leave, • 401K with match or RRSP, • Bonus program, • Free family meal daily, • Discounts at Eataly, • Classes on products and Italian cuisine, • Referral bonus program, • and more!

Job DescriptionSalary: $105,000 Job Title: DREAM Program Chef Job Status: Full-time Exempt Brigaid Supervisor: Regional Chef Location: New York, NY (East Harlem, South Bronx) Compensation: $105,000 plus full benefits Were hiring a Program Chef to lead our work with DREAM Charter Schools (DREAM)! Since 2016, weve been redefining what it means to be a successful chef by partnering with institutional foodservice programs across the US. Our team brings the systems and solutions to help kitchens consistently and confidently prepare high-quality meals. Demand for our services is growing faster than ever. In the past 3 years alone, weve expanded from a team of 5 chefs to a coast-to-coast network of 80 and counting. About Our Partnership With DREAM: DREAM serves over 2,500 youth across East Harlem and the South Bronx through the DREAM Charter Schools network and community sports-based youth development programs. In 2023, we helped them build an in-house food service program, which currently operates across three DREAM schools. The program serves scratch-made breakfast, lunch, and snacks. It also provides catering for high-profile events, school meetings, and community dinners. Each school site is overseen by a DREAM kitchen manager, with the Program Chef leading the day-to-day operations and long-term planning of the overall program. Were looking for a Program Chef to help take the program to the next level. In this role, youll work at DREAM on a full-time and year-round basis, collaborating closely with organization leadership to: • Increase participation for breakfast, lunch, and snack across all three sites, • Increase menu variety and develop new recipes, while maintaining food quality and consistency at the highest level, • Train kitchen staff across all three sites on basic culinary, safety, and operational best practices, • Implement meal service for Head Start programs at each site Although DREAM will have ultimate authority over the foodservice program's strategic direction, you'll be a key player in driving change. What the Position Entails: Your work will depend on the needs of the program. You may be asked to fulfill any of the following responsibilities. Operations • Oversee the day-to-day operations of the foodservice program while staying within budgeted guidelines and adhering to the highest food safety and quality standards., • Implement and oversee systems/protocols for kitchen organization, serving line setup, food storage, HACCP programs, etc. across all sites., • Maintain kitchen signs and tools across sites from our catalog of training materials. Facilitate the creation of new materials., • Maintain required records, including those related to food production, purchasing, and inventory as well as all HACCP documentation, including food safety and temperature logs. Procurement • Source products/ingredients and find vendors., • Source smallwares and advise on equipment needs., • Place all orders., • Ensure all deliveries are properly received, stored, and rotated. Recipes/Menus • Develop recipes and menus in compliance with the National School Lunch Program., • Develop and implement a plan to roll out new menu items with an eye towards consistency and quality across all sites., • Plan and execute tastings for new menu items. Gather staff and student feedback and incorporate it into menu planning as appropriate. Other • Conduct regular staff training across sites on basic culinary, safety, and operational best practices in accordance with our standards., • Regularly visit sites to assess progress., • Participate in occasional DREAM events, such as career fairs, back-to-school nights, and community meals., • Participate in interviews for prospective foodservice staff and offer hiring recommendations., • Document your progress in a daily journal and discuss with your Brigaid regional chef during regular Zoom calls., • Participate in meetings with organization leadership and/or other stakeholders., • Adhere to all of our protocols and standards as well as those of DREAM as outlined in our respective employee handbooks., • Adhere to all United States Department of Agriculture and Department of Health guidelines and regulations., • Assist with any other job-related tasks, including, but not limited to, receiving and storing food and supplies, setting up and breaking down kitchens, scaling recipes, preparing, packing and serving food, cleaning kitchens, and doing dishes. How Youll Be Successful: • Model the highest standards for food quality and safety, organization, and professionalism., • Demonstrate a genuine passion for institutional foodservice., • Remain open to different visions of good food., • Display a strong understanding of (or an ability to learn) National School Lunch Program guidelines., • Exhibit excellent leadership and teaching abilities., • Work effectively and patiently with teammates and colleagues of different professional backgrounds. Be eager to collaborate., • Understand how to develop, organize, and drive projects forward while working with multiple stakeholders., • Exhibit expert knowledge of foundational cooking techniques as well as an ability to train people of various experience levels on them., • Demonstrate basic computer literacy, including Microsoft and Google programs and Zoom., • Be flexible in accommodating changes in schedule., • Understand how to prioritize tasks and manage your time effectively. Professional Requirements: • At least 5 years of professional cooking experience in a non-institutional setting, including at least 2 years in a kitchen supervisory role (High-volume cooking experience is a plus.), • ServSafe Manager certified or the ability to take a Brigaid-sponsored 8-hour ServSafe Manager course and pass the exam during your initial training period, • Successful completion of two background checks prior to your start date Physical Requirements: • Ability to travel across sites in an efficient manner (with the possibility of carrying kitchen/culinary equipment during this travel), • Ability to lift and carry objects up to 50 pounds, • Ability to walk around and stand for long periods of time Why Us: Our goal is for every team member to feel empowered and excited by their work. We cheer each other on, celebrate big and small wins, and foster professional growth through a comprehensive leadership training series. Were proud to offer: • 100% company-paid health insurance for you and your family a gold level plan through Anthem Blue Cross Blue Shield with a platinum level plan buy-up option as well, • 100% company-paid dental insurance for you and your family through Guardian, • 100% company-paid vision insurance for you and your family through Guardian, • 100% company-paid short- and long-term care insurance through Guardian, • 10 days of paid vacation to start, • 14 paid holidays, • 6 days of paid sick leave, • A 401k with a 4% company match and immediate vesting How to Apply: Please submit a resume. Well contact qualified candidates to participate in a first-round, 30-minute Zoom interview. After that, selected candidates will be invited to a 3-hour in-person practical interview in The Bronx, NY. To be considered, you must be able to attend this in-person interview. A travel stipend of $250 will be offered to each candidate living more than 120 miles away from The Bronx. Should you live farther than 120 miles from The Bronx and get offered the position, we will support your relocation to an area commutable to The Bronx by providing you with a one-time, lump sum $5,000 moving stipend (subject to tax). Please note: We read every application! However, due to the high volume of applicants, our team is only able to contact qualified candidates. Although we appreciate your excitement, we kindly ask that you refrain from emailing or calling us about your application status. Thank you! Were an equal opportunity employer and do not discriminate on the basis of race, color, gender, socio-economic status, marital status, national or ethnic origin, age, religion or creed, disability, political or sexual orientation, or any other protected characteristic under state or federal law. Reasonable accommodations may be made to enable individuals with disabilities as defined by the ADA to perform the essential functions of the job.

Job DescriptionBenefits: • 401(k), • 401(k) matching, • Dental insurance, • Paid time off, • Wellness resources If you’ve got the discipline, we’ve got the sushi dojo If you’re the kind of sushi cook who pays attention, takes pride in clean work, and wants to grow through discipline and technique — you’ll fit in here. Not because you’re perfect, but because you’re committed. THE WHY Sushi by Scratch believes that a team that is well taken care of will pay it forward to our guests, teammates and communities. Our goal is to support you so you can support those around you. We run organized kitchens, care about standards, communicate. We show up for each other day in and day out. Our culture is professional, focused, supportive and FUN! Sushi by Scratch Restaurants sees the value in teaching, training, and knows that cooks become chefs through mentorship, guidance and commitment. Everyone here is working toward the same goal — consistency, craft, and great hospitality. The expectation is simple: be prepared, be respectful, and bring pride to your work. THE ROLE You’ll be responsible for: • Executing recipes and techniques accurately, • Assisting in ordering, inventory, receiving product, • Learning and upholding SBS standards and systems, • Supporting daily service with focus and professionalism, filling in the leadership role for the Head Chef, • Working clean, orderly prep and maintaining quality, • Sushi rice production, sauces, fish storage, and rotation, • Bringing a positive attitude and respect for hospitality Non-Negotiables • 2+ years of kitchen experience (fine dining or high-standard kitchens preferred), • Positive attitude and willingness to learn, • High personal and professional standards, • Ability to work clean, organized, and efficiently, • Legally eligible to work in the U.S., • Current ServSafe Food Handler or ability to obtain before starting, • Reliability, punctuality, and consistency in prep + service, • Strong attention to detail and ability to follow systems, • Comfortable in a fast-paced, detail-driven environment The Extras We Appreciate • Experience in Michelin-level or similar kitchens, • Strong sushi fundamentals or Japanese cuisine background, • Jedi-level time management and station organization, • Curiosity about technique, ingredients, and craft, • Interest in mentoring or being a supportive teammate, • Comfort adapting to structured systems and evolving standards, • Familiarity with hospitality-driven service cadence, • Desire to contribute creatively as you grow On top of that Full Benefit Package offered with Supplemental Insurance 401K w/ matching Range of Pay $80,000.00 - $90,000.00 annually

Job Description Dive into the culinary world with Anchor House as a Part-Time Prep Cook! Experience the thrill of crafting delightful meals for our health-focused community in vibrant Brooklyn, NY. You’ll work in a dynamic, onsite environment, surrounded by passionate individuals dedicated to excellence and integrity in every dish. As a pivotal head of our kitchen team, you’ll have the opportunity to unleash your creativity while ensuring safety and quality in food preparation. Your dedication will help us deliver exceptional meals that prioritize customer-centricity and empathy. Join us and earn a competitive pay of $45,000 per year, making every shift an exciting adventure that directly impacts the well-being of our clients. You will have benefits such as Dental, Vision, 401(k), Life Insurance, Competitive Salary, and Paid Time Off. Transform your passion for cooking into a rewarding experience, where every chop, stir, and sauté contributes to a healthier community! A little about us Anchor House endeavors to create a journey for our clients and not a destination once they complete the program. We have an alumni and mentoring program that allows former clients an opportunity to stay connected and give back to the residential community. This concept is introduced while in treatment through weekly community service projects that foster a desire to help. Our aftercare and wrap around referral services provide support as the clients return to their families and community. Anchor House recognizes that Substance Use can lead to involvement with the legal system and thereby affecting the individual and their families. Anchor House therefore partners with law enforcement agencies (i.e., drug court, alternatives to incarceration, probation and parole). Our partnerships include but are not limited to Administration for Children’s Services (ACS), Treatment Alternatives to Street Crime (TASC), Division of Youth and Family Services (DYFS) as well as a range of foster care agencies to ensure successful reunification of families. Our spiritual component sets us apart because we provide the opportunity to learn how to live as a spiritual being not defined by our human experiences. Our spiritual curriculum (optional) incorporates activities and workshops teaching practical application for spiritual living. Your role as CHEF As a Chef at Anchor House, you can expect a lively and engaging work environment. Your day will start early, allowing you to embrace the energy of a bustling kitchen. Daily tasks will include preparing the menu, ordering the fresh ingredients and scheduling food service to fit our busy residential facility's needs. Are you the Chef we're looking for? To thrive as a Chef at Anchor House, a combination of culinary skills and safety knowledge is essential. You should have a foundational experience running a commercial or residential facility kitchen. A valid Safe Serve Certification is crucial, as it demonstrates your commitment to food safety and sanitation standards in the kitchen. Strong organizational skills will help you manage tasks effectively during busy shifts, ensuring timely meal preparation and service. Additionally, good communication skills are vital to collaborate seamlessly with the kitchen team. Familiarity with kitchen tools and equipment, such as food processors and scales, will aid in your daily responsibilities. An eagerness to learn, adapt, and contribute to a nurturing environment is key to excelling in this role and supporting our goal of delivering exceptional meals to our community! Join our team today! So, what do you think? If you feel this is the right job for you, go ahead and apply! We look forward to meeting you! Job Posted by ApplicantPro

Job DescriptionDescription: Job Title: Sous Chef Reports To: Head Chef Department: Back of House - Culinary Employment Type: Salaried, Exempt Salary Range: $70,000 - $75,000 per year About José Andrés Group José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide. Position Summary The Sous Chef will lead and manage all restaurant operations following the leadership of the Head Chef to offer a world-class culinary experience, ensure concept vision and JAG standards are executed consistently. Demonstrate that employees are the highest priority, maintain a positive work environment and develop the next generation of restaurant leaders. Take ownership of the restaurant; ensure the restaurant operates efficiently and profitably. Key Responsibilities Culinary Leadership Work with the Head Chef to create innovative and authentic menus. Educate self and communicate to team on regional history, culture and cuisine. Educate self and communicate to team on industry trends, innovative techniques and environmentally friendly product/procedures. Develop, coach and consistently execute culinary standards. Ensure consistent menu execution by using tools such as line checks, menu change SOP’s and recipes. Constantly work to improve standards and guest satisfaction. Impact service by being on the line during peak times, press events, and festival periods. Performance and Talent Development Educate and coach team to exceed expectations. Develop a team of leaders that are prepared and qualified to move upward in the organization. Clearly define expectations and hold individuals accountable. Provide both positive and constructive feedback to team in a timely manner and documented when appropriate. Delegate appropriately and fairly to develop and motivate team. Actively recruit and hire top tier talent. Treat potential employees with same sense of hospitality and respect as employees and guests. Execute training program consistently for both hourly and management employees. Ambassador of JAG Culture Seek out opportunities to communicate José Andrés Group’s vision to team, guests, students, vendors and community in a clear and positive manner. Lead by example. Demonstrate ownership, accountability, and initiative in daily tasks by anticipating business needs and proactively addressing issues. Readily adjust to circumstances and manage change effectively by finding ways to accommodate team and guests by always ‘making it happen’, without sacrificing quality. Create a positive work environment by demonstrating no tolerance for negative behaviors. Welcome new ideas and seek feedback from team by asking questions. Exemplify professionalism and hospitality in all interactions and especially in difficult situations. Manage Daily Operations Understand, practice and teach policies and procedures. Ensure concept vision and communicate policy to team and managers. Communicate any major facility or operational emergencies to leadership immediately. Maintain a daily log to communicate between shifts and prevent issues from reoccurring. Regularly conduct service team (2/day) and chef meetings (1/week.) Provide a safe, clean, organized and sanitary work environment. Teach and enforce Food Sanitation and Safety standards. Ensure all Health Standards, federal and state laws are met. Correct all violations with a sense of urgency. Work with Home Office support (finance, marketing, events) to ensure standards are met. Manage Financial Results Develop and execute a plan to stay within department budgets and maximize profits. Actively manages inventory, waste, and pricing to meet cost targets. Effectively manage cashier, kitchen and janitor labor, scheduling and payroll. Ensure tools such as Compeat are utilized correctly and data is accurate. Reach out to JAG community for support as needed. Requirements: Required Qualifications • The position requires a minimum of 3+ years of sous chef experience and 5+ years of kitchen experience. Culinary degree preferred., • Extensive knowledge of culinary fundamentals (knife skills, butchery, sauces, all kitchen stations) is required., • Extensive knowledge of the food industry, restaurants and competitive markets., • Requires developed communication skills, both verbal and written., • Most tasks are performed independently or in a team environment with the employee acting as a team leader., • Ability to maintain compliance with all local, state and federal laws and regulations., • Ability to supervise, train and motivate multiple levels of employees. Ability to assess/evaluate other employees’ performance in a fair and consistent manner., • Basic knowledge of revenue management. Participation in the development of short- and long-term financial and operational goals of the restaurants., • Some administrative duties as needed. Working Conditions & Physical Requirements • This position will spend 100% of the time standing or walking., • Must be able to stand and exert well-paced mobility for up to 8 hours in length., • Ability to work at a steady pace while multitasking in limited kitchen space., • Frequent exposure to heat, steam, refrigeration, and cleaning chemicals., • Continuous use of knives and kitchen equipment., • Ability to lift 30–50 lbs regularly., • Occasional pushing or pulling of carts/equipment up to 250 lbs., • Requires repetitive motions including grasping, writing, standing, sitting, walking, repetitive motions, bending, hearing ability, and visual acuity., • Slip-resistant footwear required. In Return, We Offer You • Competitive hourly pay with opportunities for cross-training and advancement, • Eligible health & wellness benefits (for qualifying positions), • Employee dining and partner discounts, • Growth in a values-driven, award-winning hospitality group Equal Opportunity Employer José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

Job DescriptionDescription: Backed by Callaway Golf and Danny Meyer’s Enlightened Hospitality Investments, Five Iron blends world-class technology with hospitality-driven service across its sports bars, restaurants, and entertainment venues. With 35 locations open and more than 50 in the pipeline worldwide, the brand is expanding its reach while remaining rooted in innovation, inclusivity, and community connection. The Sous Chef is responsible for maintaining a high performing kitchen staff, keen on delivering exceptional guest experiences. Continually evaluate and improve systems and training, ensuring the highest level of execution for all guests. Ensure the kitchen operates effectively, efficiently and fiscally sound. Responsibilities include but not limited to the following: • Lead and support a high-performing kitchen team, fostering a positive and collaborative work environment., • Oversee training and development of kitchen staff with an emphasis on standards and good food safety practices., • Based on guidance from the Head Chef, enforce expectations and hold team members responsible for their performance., • Coach and develop other kitchen staff to ensure consistent and high-quality food preparation and presentation., • Assist the Head Chef in overseeing all aspects of kitchen operations, including inventory management, purchasing, scheduling, and food safety compliance., • Ensure efficient and effective kitchen operations during all service periods, maintaining a smooth and timely flow of service., • Partner with the Head Chef and General Manager - Social to align kitchen operations with the overall business goals and objectives, including but not limited to maintaining budgeted food cost, labor cost and the successful execution of events in space., • Collaborate with the events team to ensure seamless execution of all culinary aspects during events., • Maintain a high standard of presentation and service to deliver exceptional event experiences., • Deliver an exceptional dining experience by ensuring all dishes are prepared and presented to the highest standards., • Address guest feedback and concerns promptly and professionally, using feedback to improve the culinary offering., • Foster a culture of hospitality within the kitchen team, ensuring all interactions with guests are positive and engaging., • Maintain strong relationships with suppliers and vendors to ensure the best quality ingredients and cost-effective purchasing. Required Qualifications: • Culinary school degree or professional certifications, or commensurate work experience, • Minimum 2 years culinary leadership experience in a high volume and fast-paced environment, • Proven track record as a member of high-performing kitchen teams, • Strong culinary expertise, with a passion for food and innovation, • Excellent communication and interpersonal skills, • Ability to manage multiple priorities and work effectively under pressure, • Working knowledge of Google suite applications and restaurant management software, • English fluency required; Spanish language skills are a plus Benefits (*applies only to full-time employees): • Health, Dental, and Vision insurance*, • Long and Short-Term Disability*, • Accident and Critical Illness Insurance*, • 401(k) *, • Meals while working are included for free Pay: 66.8K/year Job Type: Exempt, Full time Schedule: Nights and weekends required Five Iron Golf is committed to celebrating diversity and creating an inclusive environment for employees of all backgrounds. Five Iron Golf provides Equal Employment Opportunity to everyone and complies with all applicable Federal, State and Local laws governing nondiscrimination in all locations. Five Iron Golf will consider all requests for reasonable accommodations as required. Requirements:

Job Description Position Title: Chef de Cuisine Salary: $100,000 to $110,000 Other Forms of Compensation: Founded in 2005 as Hudson Yards Catering, Union Square Events is a culinary and operations leader in the hospitality industry, partnering with a diverse portfolio of best-in-class clients. We produce one-of-a-kind catered events and unparalleled dining experiences in a variety of cultural, corporate, entertainment, and private venues throughout New York City and beyond. Job Summary Who we are Welcome to Moss, a new and inspired kind of members club where New Yorkers of all types gather in the shared pursuit of intelligent leisure and physical culture. We’ve crafted a home away from home at the center of Manhattan with five floors of spaces for all the ways you spend your time—connecting and disconnecting, engaging and unwinding. Job Summary • A senior management role, the CDC must understand and nurture the company core values and F&B program. • Develop and implement new recipes, culinary activations, and menu items in collaboration with the Executive Chef and Creative Director., • Work with Sous Chefs to direct production and on-site execution of new recipes. • Work with Sous Chefs to oversee all service and training of cooks and porters., • Facilitate and conduct training with Sous Chefs as needed with BOH teams at facility and on-site., • Works collaboratively with the Sous Chefs to maintain quality control and standards of production., • Serve as a resource and liaison collaborating with sales executives alongside the Executive Chef and Creative Director for event-specific R&D projects, and offer help finding alternative solutions for menu requests., • Collaborate with Culinary Team and Purchasing Manager to build out recipes, source, and price verify for newly developed items to meet both development and budget requirements., • Collaborate with Purchasing Manager to identify and source with new vendors as needed., • Work with Creative Director and Executive Chef to determine development calendar and internally promote new items internally., • Supports special projects when needed with projects including but not limited to: (tasting, high-level production, media requests, promotions, and photo shoots)., • Be familiar with and help maintain all safety standards, safe food preparation practices, and emergency preparedness requirements., • Serve as the department head for culinary operations in the absences of Executive Chef, • Assist in menu development, inventory, ordering/purchasing, food cost controls, training, sanitation, and personnel management to include hiring, firing, counseling, coaching and developmentPreferred Qualifications:, • Minimum 7 years culinary experience, • Minimum of 3 years experience, depending upon formal degree or training, • New York City restaurant experience preferred, especially in elevated dining settings., • Experience with food production for large catering or banquet functions is a plus, • Knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Batch cooking or high-volume cooking experience preferred, • ServSafe Certified Apply to Union Square Events today! Union Square Events is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Associates at Union Square Events are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid 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/2023/08/2023WageTransparencyRA.pdf Applications are accepted on an ongoing basis. Union Square Events maintains a drug-free workplace. Req ID: 1544616 Union Square Events Gina Barbish [[req_classification]]

Job Description LOCATION: Grand Cayman - Cayman Islands Applicants must be willing to relocate to the Cayman Islands. SPECIALIZING IN ASIAN CUISINE Job Summary: The Head Chef is responsible for leading the kitchen team in preparing and cooking a diverse range of authentic and modern Asian dishes. This role involves menu development, ensuring food quality and safety, managing kitchen operations and staff, and maintaining a high standard of culinary excellence that reflects the restaurant’s concept and reputation. Key Responsibilities: • Menu Development: Work closely with the executive chef to create and regularly update the menus to reflect traditional and contemporary dishes, utilizing knowledge of regional cuisines and cooking styles. Incorporate exciting ingredients while considering customer preferences to guide new menu development and special promotions., • Food Preparation: Oversee the preparation and cooking of all menu items, ensuring that each dish is prepared to the highest standard of quality, taste, and presentation. Use traditional Asian cooking techniques, such as stir-frying, steaming, and braising while also incorporating modern culinary methods where appropriate., • Quality Control: Maintain strict standards for food quality, consistency, and presentation. Regularly taste and inspect dishes to ensure they meet the restaurant’s standards. Address any issues related to food preparation or presentation promptly., • Kitchen Management: Supervise and coordinate the kitchen staff, including sous chefs, line cooks, and kitchen assistants. Provide training on Asian cooking techniques, kitchen safety, and hygiene practices. Ensure that the kitchen operates smoothly during service, with clear communication and efficient workflow., • Inventory and Supply Management: Manage the ordering, receiving, and inventory of all kitchen supplies and ingredients. Maintain relationships with suppliers, negotiate pricing, and ensure that all ingredients are fresh and of the highest quality., • Cost Control: Monitor and control kitchen expenses, including food costs, labor, and waste. Implement measures to maximize efficiency and reduce costs without compromising quality. Assist in budgeting and forecasting for the kitchen., • Health and Safety Compliance: Ensure that the kitchen adheres to all health and safety regulations, including food handling, sanitation, and storage practices. Conduct regular inspections and training to maintain a safe and hygienic environment., • Culinary Innovation: Stay current with trends in Asian cuisine and global culinary developments. Experiment with new recipes, ingredients, and presentation styles to keep the menu fresh and exciting. Introduce innovative dishes that align with the restaurant’s brand and appeal to customers., • Customer Interaction: Engage with customers when necessary to gather feedback on the dining experience, particularly regarding new or special menu items. Use feedback to make improvements and adapt the menu to better meet customer preferences., • Collaboration: Work closely with the front-of-house team, including servers and managers, to ensure seamless service and communication between the kitchen and dining area. Address any issues related to food service promptly and professionally., • Special Events and Catering: Plan and execute special events, private parties, or catering orders, ensuring that the menu and service meet the specific needs and expectations of each event. Coordinate with the event team to ensure smooth operation and high customer satisfaction. Qualifications: • Education: Culinary degree or formal training in culinary arts is preferred, • Experience: Several years of experience as a Chef or Sous Chef in an Asian restaurant, with proven expertise in preparing a wide range of Asian dishes., • Skills:, • Mastery of various Asian cooking techniques, including wok cooking, and dim sum creation, etc., • Strong leadership and team management abilities., • Excellent organizational and multitasking skills., • Creativity and innovation in menu development., • Knowledge of food safety and sanitation regulations., • Strong communication and interpersonal skills., • Ability to work efficiently in a fast-paced environment. How to Apply: Interested candidates are invited to submit their resume, a cover letter detailing their experience, culinary philosophy, and a portfolio showcasing their work to careers@primegroup.ky with the subject line "Chef Application - [Your Name]". Requirements Minimum 5+ years’ experience in food and beverage operations Basic literacy and numeracy skills Culinary training or certification (preferred) The role involves working in a busy kitchen environment, often during peak hours, including evenings, weekends, and holidays. The position requires standing for extended periods, working with sharp tools and hot equipment, and managing multiple tasks simultaneously. The Chef may need to work under pressure to meet the demands of a high-volume restaurant. Benefits • Competitive salary., • Opportunities for professional growth and career advancement., • Comprehensive benefits package, including health insurance, pension and group wide food & beverage discounts., • A supportive and dynamic work environment., • The chance to be part of a prestigious restaurant group dedicated to growth and culinary excellence.

Job Description Crosby Street Hotel – SoHo, New York Firmdale Hotels is an award-winning collection of individually designed hotels, founded by Kit Kemp and Tim Kemp. Each property reflects a distinct sense of place, combining bold, contemporary design with a warm, personal approach to hospitality. Crosby Street Hotel, Firmdale’s flagship in New York, sits in the heart of SoHo and is known for its vibrant interiors, celebrated public spaces, and loyal international clientele. The hotel offers a highly individualized style of service—thoughtful, unpretentious, and deeply personal. Joining Crosby means becoming part of a close-knit team that values personality, creativity, and genuine care for guests. It is an environment where service is intuitive rather than scripted, and where every team member contributes to the character and success of the hotel. Position Overview – Executive Sous Chef At Crosby Street Hotel, part of the renowned Firmdale Hotels collection, we pride ourselves on offering a distinctive blend of contemporary design, impeccable service, and exceptional culinary experiences. We are seeking an Executive Sous Chef to join our talented culinary team and play a key leadership role in delivering the refined, creative dining experience our guests have come to expect. Acting as the Sous Chef on duty, you will serve as the key liaison between the Head Chef and the kitchen brigade—overseeing daily operations, inspiring excellence, and upholding the uncompromising standards that define Crosby Street Hotel’s boutique luxury experience. This position offers an outstanding opportunity for an ambitious, career-driven chef to advance within a company celebrated for quality, innovation, and artistry in hospitality. Main Duties & Responsibilities • Support the Head Chef in all aspects of daily kitchen operations, ensuring the consistent delivery of exceptional quality and presentation., • Lead and inspire the culinary team, fostering a culture of creativity, collaboration, and excellence., • Maintain a thorough command of all menus, recipes, and ingredients, with a focus on both classic techniques and innovative seasonal concepts., • Oversee mise en place, production, and service to ensure smooth kitchen flow and timely execution., • Communicate effectively between the kitchen, restaurant, and other hotel departments to ensure seamless coordination of service., • Contribute to menu development, including daily specials, seasonal updates, and bespoke event offerings that reflect the character and sophistication of the property., • Monitor and manage inventory, ordering, and stock control in alignment with cost and sustainability goals., • Uphold the highest standards of food safety, sanitation, and hygiene in compliance with all health regulations and company policies., • Prepare detailed shift and handover reports for the senior management team., • Support staff development through mentoring, training, and performance feedback, maintaining morale and engagement across the kitchen team., • Demonstrate strong operational acumen in forecasting, scheduling, and cost control to meet financial objectives. Requirements • Minimum 3 years of experience as a Sous Chef or higher in a five-star hotel or luxury dining environment., • Comprehensive knowledge of global cuisines, local ingredients, and modern culinary techniques., • Exceptional leadership, communication, and interpersonal skills, with the ability to motivate and inspire a diverse team., • Genuine passion for food, innovation, and delivering world-class guest experiences., • Impeccable attention to detail and an unrelenting drive for excellence., • Proven ability to work under pressure while maintaining poise and professionalism., • Strong organizational and forecasting abilities with a focus on efficiency and precision. Employee Benefits • Compensation for this position is $75,000-$85,000, • Paid vacation, sick, and personal days, • Health, dental, and vision plans, • Commuter benefits, • Holiday staff parties and staff appreciation events, • Complimentary uniform dry cleaning, • Employee meals while on duty, • Departmental and company-wide incentive programs

Job DescriptionDescription: Job Title: Pastry Chef de Partie Reports To: Sous Chef Department: Back of House – Culinary Employment Type: Hourly, Non-Exempt Pay Rate: $22.00 - $28.00 per hour, based on experience About José Andrés Group José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide. At the Ritz-Carlton Nomad, Bazaar Meat by Chef José Andrés is a wild celebration of the carnivorous - where bold flavors, theatrical flair, and inventive techniques redefine the modern steakhouse. From perfectly grilled meats to imaginative cocktails and shareable plates, every bite is a dazzling, and delicious adventure. We are seeking dynamic hospitality professionals to join our team and support our mission to Change the World Through the Power of Food! Position Summary The Pastry Chef de Partie is a hands-on leader responsible for overseeing daily pastry operations, ensuring consistent product quality, food safety, and exceptional hospitality. This role leads the pastry station during shifts, supports team training and development, manages inventory and cleanliness standards, and responds effectively to service needs. The Pastry Chef de Partie models José Andrés Group values while fostering a positive, collaborative work environment and delivering desserts that meet the highest operational and guest experience standards. Key Responsibilities • Plan, set up, and lead pastry shifts, ensuring smooth execution of daily service and production., • Supervise the pastry station in the absence of the Head Chef or Sous Chef, maintaining quality, pace, and standards., • Delegate shift duties, assign tasks, and follow up with team members to ensure timely and accurate completion., • Train, coach, and support new team members on shift while fostering professional growth and teamwork., • React calmly and effectively to callouts, emergencies, and guest needs while maintaining exceptional hospitality., • Ensure all pastry items are prepared and served according to José Andrés Group recipes, quality standards, and health department regulations., • Monitor product quality, food safety, and operational consistency throughout each shift., • Follow inventory control procedures to minimize waste and product loss., • Maintain cleanliness, organization, and sanitation across all pastry and work areas., • Complete end-of-shift and end-of-day documentation and counts; communicate discrepancies promptly to leadership., • Support cross-functional restaurant operations as needed and remain proficient in all areas of the kitchen., • Model professionalism, integrity, punctuality, and a positive work environment for both guests and teammates., • Promote José Andrés Group culture while ensuring compliance with all safety regulations, government laws, and internal standards.Requirements: What We’re Looking For • Open schedule with flexibility (early mornings, nights, weekends, holidays)., • Minimum 2–3 years of professional pastry or kitchen experience, with leadership or station responsibility preferred., • Proven ability to run shifts, delegate tasks, and support team performance in a fast-paced environment., • Hands-on experience with pastry production, dessert execution, and maintaining consistent quality standards., • Strong knowledge of food safety, sanitation, and health department regulations., • Experience training and mentoring team members while fostering a positive, collaborative culture., • Comfortable adapting quickly to changing service needs, callouts, and guest requests., • Familiarity with inventory controls, waste reduction, and end-of-shift reporting., • Demonstrated professionalism, reliability, and commitment to hospitality excellence., • Solid pastry skills and ability to follow prep lists and recipes., • Food Handler certification (or ability to obtain)., • Culinary degree is a plus. Working Conditions & Physical Requirements • This position will spend 100% of the time standing or walking., • Must be able to stand and exert well-paced mobility for up to 8 hours in length., • Ability to work at a steady pace while multitasking in limited kitchen space., • Frequent exposure to heat, steam, refrigeration, and cleaning chemicals., • Continuous use of knives and kitchen equipment., • Ability to lift 30–50 lbs regularly (bags of flour/sugar, sheet trays, equipment)., • Occasional pushing or pulling of carts/equipment up to 250 lbs., • Requires repetitive motions including grasping, writing, standing, sitting, walking, repetitive motions, bending, hearing ability, and visual acuity., • Slip-resistant footwear required. In Return, We Offer You • Competitive hourly pay with opportunities for cross-training and advancement, • Eligible health & wellness benefits (for qualifying positions), • Employee dining and partner discounts, • Growth in a values-driven, award-winning hospitality group Equal Opportunity Employer José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

Chef de Cuisine / Executive Chef. This is far more than an Executive Chef position. They're looking for a chef with exceptional technical ability, refined taste, and genuine humility.

Job Description The Place A place like no other - Re-imagine the experience of membership with the opportunity to belong to an eclectic and stellar community; that is the Zero Bond private members’ club. The Role Works alongside the Executive culinary team to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Provides meal quality and consistency by following designated recipes. The Responsibilities: • Leads kitchen team in the Executive Chef absence, • Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating, • Oversees and organizes kitchen stock and ingredients, • Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance, • Keeps cooking stations stocked, especially before and during prime operation hours, • Hires and trains new kitchen employees to restaurant and kitchen standards, • Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns, • Supervises all food preparation and presentation to ensure quality and restaurant standards, • Works with Executive Chef to maintain kitchen organization, staff ability, and training opportunities, • Verifies that food storage units all meet standards and are consistently well-managed, • Assists head chef with menu creation, • Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing, • Ensures the efficient operation of food production of areas he/she is put in charge of by the Executive Chef, • Participates in analyzing cost and quality of food production, knows to manage within a set budget and adheres to time management, • Train safe work habits and alert the staff to notify the chef on duty of any dangerous or unsafe places in the work area at once, • Responsible to implement and maintain all standards set by the Company; establishes the manner and means to train staff according to standard, • Produces and maintains the highest food quality and controls for all food products served in all areas, • Is instrumental in assuring the highest health, sanitation and safety standards necessary in food handling and overall cleanliness, • Guarantees that menus, recipes, methods, pictures and specifications given by the Executive Chef are followed, • Checks all food outlets and food displays for creativity, quality, cleanliness and food safety, • Assures timely set up, schedules well trained cooks in all areas in proper uniform, • Ensure teamwork and proper communication with the front of house staff, • Ensure that guest and members requests are accommodated when and where possible, • Works with Events department on a regular basis regarding menus, food preparation, food costs, ensure that quality food service and product is delivered, • Delegate daily tasks to staff to ensure smooth operation and service, • Shares the overall responsibility of proper storing procedures, food orders, food cost, equipment, sanitation and hygiene to Company and NYS standards with the Executive Chef, • Ability to do staff schedule, payroll, and other administrative tasks as required, • Performs other duties as assigned by supervisor/manager Qualifications • High school diploma or equivalent, • 3+ years experience in a related position, • Strong knowledge of NYS sanitation regulations, • Ability to work independently with minimum supervisor, • Ability to communicate effectively both written and verbal, • Individual must possess a good work history and stability, • Excellent cooking skills, • Experienced in training subordinates in large quantity food preparation and excellent knowledge of quality food operations, • Has the ability to taste all foods to assure correct preparation, • Product cost and quality conscious Benefits: • Medical, Dental, Vision, • 401k w, • Learning and Development, • Daily family meals, • Paid Time Off (Vacation and Sick leave), • Commuter Benefits Bond Hospitality and Noho Cultural Society, LLC (DBA: Zero Bond) 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 DescriptionPOSITION SUMMARY:Under the supervision of the Cook or Kitchen Administrator, the Kitchen Porter is responsible for maintaining a clean, safe, and sanitary kitchen environment. This role supports daily food service operations through dishwashing, kitchen cleaning, food storage, and general kitchen assistance to ensure efficient meal preparation and service. RESPONSIBILITIES AND DUTIES: • Wash pots and pans, and store them in a clean, sanitary and orderly manner., • Clean and dining room, kitchen, including cupboards, shelves, racks, work surfaces, cooking equipment, refrigeration units, dishes, and utensils., • Clean large and small appliances and equipment including all surface areas., • Maintain and clean grease trap., • Move, unpack, and store food and supplies., • Dispose of trash appropriately., • Assist in food preparation and other kitchen functions when needed., • Perform other required tasks at the direction of the Head Chef or Senior Center Director SKILLS: • Able to stand on feet for long periods of time., • Physical Stamina. COMPETENCIES ARE BEHAVIORS CORRELATED WITH JOB PERFORMANCE: GENERAL COMPETENCIES FOR ALL STAFF: • CUSTOMER SERVICE., • EMPATHY AND COMPASSION., • ORGANIZATION., • TEAM ORIENTED., • STRONG WORK ETHIC., • FLEXIBLE., • STRESS TOLERANCE., • PROBLEM SOLVING. SCHEDULE: • 30 hours per week Mon- Fri., • 9:00 a.m.- 3:30 p.m. (Inclusive of a 30 minute unpaid lunch break). COMPENSATION: • $20.00 per hour. Riverdale Y offers employees medical & dental insurance, flexible spending, commuter benefits and pension plan as well as an optional 403(b) retirement benefit. Riverdale Y also offers employees a complimentary family membership, discounted childcare and afterschool programming, in addition to discounts in areas of sports, performing arts, dance, aquatics and summer camp. Please submit resume and cover letter to: careers@riverdaley.org

The Sous Chef is the Head Chef’s second-in-command — running the line during service, holding the standard when the Head Chef is off, and keeping the entire kitchen organized, stocked, and sharp. Act as the Head Chef in their absence — full responsibility for the shift. Track inven

They value fresh ideas, seasonal ingredients, and chefs who are excited to contribute creatively while respecting the identity and success of the restaurant. You're an experienced culinary leader who thrives in busy, chef-driven restaurants. This is the kind of restaurant chefs rarely leave.

CHEFS and Back of the House leaders. EXECUTIVE CHEF - Modern Neighborhood Italian/Pasta Restaurant - Brooklyn - $110/130K.

Executive Sushi Chef experience in an upscale or fine dining environment.

Job DescriptionDescription: Position Title: General Manager Reports to: Director of Operations Date: May 2023 Summary Direct flow of service and ensure guest satisfaction. Supervise, train and schedule all floor staff. Confer with food preparation and other personnel to plan menus and other related activities. Contribute to the evolution of service, position in the market, and standard of excellence. Foster ownership mentality and adhere to all duties and responsibilities of the position explained below. Essential Functions 1. Interview, hire, evaluate, reward, and discipline FOH personnel and assist Chef with BOH employees, 2. Orientate, motivate, train, and educate all FOH personnel in Restaurant policies, procedures, and rules, 3. Ensure to schedule appropriately for the Restaurant in the absence of Assistant Manager, 4. Effectively supervise floor staff to ensure professional service and guest satisfaction during hours of operation., 5. Oversee all FOH supplies and hard goods orders ensuring that the Restaurant is stocked appropriately for the time of year and advise Assistant Manager on any ordering needs, 6. Educate FOH personnel in product knowledge and cultivate long-term service knowledge., 7. Build rapport with Restaurant guests and ensure an organic, enjoyable and memorable experience., 8. Ensure that all Restaurant signage is accurate and in keeping with the theme of Restaurant, 9. Responsible for keeping all signage up to date, 10. Conduct end of week inventories accurately and timely for beverage program with the assistance of Bar Manager, 11. Responsible for accurately reporting payroll on a daily basis, 12. Responsible for the end of night closeout and cash drop, 13. Maintain the Aloha database with accurate items and prices, 14. Maintain employee files., 15. Perform all daily tasks as indicated on opening and closing checklists, 16. Ultimately responsible for cleanliness and repair of Restaurant and office., 17. Attend and perform weekly Manager meetings., 18. Work closely and with all management staff., 19. Foster a culture in which customer satisfaction is the primary concern., 20. Always establish open lines of communication between FOH and BOH., 21. Establish role as a spokesperson for the Restaurant within the community and with Restaurant’s guests., 22. Become entrepreneurial in all endeavors with a view to increasing sales and guest satisfaction, 23. Maintain knowledge of local competition and general industry trends., 24. Ensure adherence to all budget line item, 25. Beverage Program a. Closely work with the Bar Manager on proper purchasing levels, delivery and storage of beverage program for the entire restaurant b. Oversee the weekly liquor, wine, beer & N/A Beverage inventory fluctuations to stay within +/-$500 Standards c. Oversee physical menus and ensure accuracy d. Oversee cleanliness of Bar, Liquor/Wine/Beer/NA Bev Storage areas 1. Group Functions: a. Work with Level III Manager and Sales team to adhere to all SOP’s for event functions 1. Financials Functions: a. Work with Level III Manager and Sales team to adhere to all SOP’s for event functions b. Maintain acceptable RSH standards following budget on: c. Labor Cost d. Controllable Expenses e. General and Administrative Expenses f. Food Cost – with the Head KM g. Beverage Cost – with D.O. h. Accomplish in due time all tasks and assignments required by the following: i. Founder/Chef/Owner ii. Director of Finance iii. Chief Operating Officer iv. Director of Operations 1. Staffing Functions: a. Improve and maintain management presence on the floor during service b. Maintain a positive and healthy working environment for all staff FOH and BOH following our Work Place Conduct SOP c. Maintain FOH and BOH staff turnover to a minimum d. Reduce or eliminate written guest complaints e. Maintain a 90% or higher over-all score on both the Bar and Dining Room Spotter’s Reports f. Maintain and practice the “Open-Door” policy – open communication g. Enforce all house rules and policies – setting an example to all staff 1. Facility Functions: a. Maintain acceptable RSH standards on: i. Upkeep and cleanliness of the restaurant ii. Line up procedures, departmental meetings iii. Inventory (Non-Food and Cutlery, Glassware, Flatware) iv. Reduce glassware and flatware breakages 1. Cuisine Functions: a. Maintain acceptable RSH standards on recipes from the prep line, kitchen cooking line and expo line plate presentation. b. Ensure flavor profiles are accurate through constant follow through on line checks Requirements: Education: Must have at least a high school diploma or GED Experience: Previous F&B experience is required with at least 2 years of Assistant Manager experience or above. Competency: • Able to work well under pressure and be self-motivated, • Good organizational, time management and sales skills, • Good communication skills—both written and verbal 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: • Sitting, handling, eye-hand coordination, walking, standing, stooping, and kneeling., • This position may on occasion be required to assist with set up which may require the lifting, carrying, pulling or pushing of approximately 21—50 pounds.

Working alongside the Chef de Cuisine and Chef Partner, the Sous Chef helps oversee all aspects of kitchen operations, from service execution and team development to inventory management and operational efficiency. The Head Chef is a hands-on leader responsible for maintaining the highest standards

We are looking for a Pizza Chef to join our team and work directly with our Head Chef to develop and execute Roman style pizza. Proven experience as a Pizza Chef in fine dining, Michelin, or luxury hospitality. With career progression opportunities, premium benefits, and unmatched exposure, this rol

Job DescriptionCompany Description: WORLD SPA is a Brand New Spa & Restaurant concept in Brooklyn, NY. We are seeking talented, dedicated, and enthusiastic team members to become part of the Grand Opening of New York City’s premiere, largest, and most diverse Spa Destination in a class by itself located in the heart of Brooklyn. This is a great opportunity to become a part of a one-of-a-kind project with a culture that will enable you to grow and make a difference. If you are passionate about what you do, hungry for success, growth and ability to make an impact, apply today! WORLD SPA offers a global, authentic, and unmatched spa experience by preserving ancient practices and uniting various culturally authentic sauna, bathing, and spa treatments in one destination. World SPA creates an environment that inspires the imagination and provides distinctive sensory experiences to our guests. Our goal is to consistently exceed guest expectations by anticipating their needs and desires and offering them an unparalleled experience. WORLD SPA features multiple world-class dining venues. REN is a fine dining, full service restaurant in collaboration with Michelin Star Chef Shaun Hergatt. REN means “pure” in Nordic and represents a familiar, clear, everyday restaurant concept with international specialties masterfully created from the best natural ingredients. REN feels upscale, but comfortable. WORLD SPA LOUNGE, which is a 250 seat restaurant and is the most fast paced of all is located within the Spa area, where guests can either enjoy a cup of artisanal tea, crafted cocktail, fresh sushi and small plates in between experiencing multitude of Spa rooms and saunas or can reserve a cabana for a full on feast or celebration. World Spa Lounge offerings represent the same regions as the Spa: Eastern European, Mediterranean, Asian and American. World Spa Lounge feels casual and unpretentious still offering the highest quality of food & beverages and friendly, attentive service. BIRCH&OAK is a VIP area with its own Bar and Restaurant, outdoor terrace that can be enjoyed by the Members during their Spa visit or on its own. In addition to the three dining venues, World Spa features 2 exclusive Private Rooms that have their own sauna for groups of 22 and 15 guests. Position Summary: The Dishwasher ensures that the kitchen stays clean and organized. They set up dish stations and turn on dish cleaning machines. They spend their time loading and unloading dishes from dish machines, washing all pans or utensils that come into contact with food, and scraping identifiers off everything. Essential Duties and Responsibilities: Provides support through ensuring that all of the dishes are properly washed, sanitized, and ready to be stocked on the floor with minimal breakage. Keeps dish area free of clutter and organized Properly washes, stacks, and stores china, glassware, silverware, cookware, food service tools, and storage containers. Maintaining the dish machine and three compartment sink, changing out the water when necessary. Properly sets chemical dilutions specified by business. Clean, dust, sweep, mop, polish, scrub, wash, strip, and buff, the specified areas Maintains the cleanliness of the kitchen floor and the removal of trash and recycling from the kitchen and restrooms. Informing the Head Baker or General Manager of any cleaning supplies or tools are needed Break down trash and boxes Maintains the dry storage area and the organization of storage shelves As requested by the chef or chef-delegated team members, assists in food prep and any other duties. Completes any beginning or closing shift duties as directed by management. Work together with other people on the team productively to ensure that the kitchen meets customer demand Positive, work-focused attitude during the workday. Skills, Abilities and Experience: 1+ Years’ experience in the restaurant or hospitality industry. Excellent interpersonal and customer service skills. Must successfully complete a restaurant training course. World Spa Entertainment, LLC. is an Equal Opportunity Employer and is committed to providing equal employment opportunities to all employees and applicants and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. #ZR