122 jobs found in new york

Make an impact as a Host at the Cafes at MoMA! We will be reopening our spaces in the Fall and are looking for a Host to join our team for a strong opening! Founded by CEO Danny Meyer with the opening of Union Square Cafe in 1985, Union Square Hospitality Group has created some of New York's most beloved restaurants, cafes, and bars such as Gramercy Tavern, Maialino, The Modern, Manhatta and Porchlight to name a few! As a valued member of our team, you will have access to the following benefits: Full Health, Dental, and Vision insurance Paid Time Off to support you in having an active life outside of work Paid Parental Leave Dining credit and discounts throughout the USHG family of restaurants Matched 401(k) to help you invest in your future Access to Mentor Programs, Career Development classes, and personalized career advancement support Key Responsibilities Ensure excellent direction in the standards and practices of Service at The Cafes at MoMA Act as an agent in order to provide the best possible service to each and every guest Professionally connect and communicate with guests as you assist them to their table What You Bring to the Table Commitment to embodying our Family Values of: Integrity - Doing the right things always- using sound judgment- even when no one is looking Excellence - Doing what needs to be done, as well as it can possibly be done Hospitality - Doing all that can be done for others- and more than is expected- in thoughtful ways that let people know you are on their side Entrepreneurial Spirit - Seeing opportunities others haven't- and creating opportunities others wish they'd thought of first Arrive on time and "floor-ready" for scheduled shifts Act as an agent and assist with all guest inquiries Demonstrates ability to recognize certain guests and MoMA staff Exhibit professionalism when speaking to guests and communicating information Have a working knowledge of basic Resy functions Demonstrate ability to manage waitlist and following guidelines Must be able to stand, reach with arms and hands, bend and stoop, kneel and crouch more than 50% of the time Lifting requirements range from being able to lift between 10 and 50 lbs more than 50% of the time

Having a 3rd bday party for my daughter - really just an excuse to have an adult party! Theme is a sweeteasy - wanted to create some indulgent and fun treats to go along with the sweets and bar theme!

POSITION SUMMARY Responsible for maximizing the sales and marketing of supplier brands to a targeted account base through effective planning, selling, merchandising and communication that permits achievement of company and supplier objectives. ESSENTIAL POSITION RESULTS · Maintains key accounts, by effectively communicating marketing plans, maintaining relationships with influencers (bartenders and promoters), presenting new products and cocktail and wine list offerings, and conducting business reviews as prescribed by management. · Produces wine, and cocktail lists by working with BRANDMUSCLE or in house graphic department. · Determines specific needs of individual accounts by analyzing account and surveying for opportunities. · Establishes merchandising objectives relative to brand priority for each account by understanding company priorities and defining POS needs to the supplier. · Supports sales representatives as a training and information resource by presenting and sharing account trends and brand knowledge. · Facilitates accounts visits, dinners for dignitaries and supplier representatives by scheduling and preparing accounts to meet the expectations of suppliers and management. · Prepares and delivers professional sales presentations to customers by balancing the company's priorities and customers' needs to include selling new products, well and back bar placements and resets, drink and wine lists and promotions. · Obtains appropriate distribution of supplier brands throughout account base by presenting and selling based on the brands' features and benefits. · Understands company pricing and product programming information on a monthly basis by reviewing and maintaining accurate and up to date records. · Understands competitive pricing and product programming by reviewing pricing schedules and surveying accounts. · Ensures maximum brand visibility within accounts by maintaining account standards as determined by management and using effective and current point of sale materials when appropriate. · Educates account staff on priority brands by administering instructional staff training seminars. · Assists event marketing manager by helping to organize and execute events and brand promotions to maximize brand visibility. · Completes all necessary training programs by attending, participating, and passing all required tests as defined by management. (e.g. WSSM, TOPS, FOCUS MARKETING, SFA). · Maintains professional relationships with all suppliers by participating in effective supplier work-with sales calls. · Maintains professional and industry knowledge by attending educational workshops, reviewing professional publications, establishing personal networks. · Maintains customer confidence and protects operations by keeping information confidential. · Maintains a safe and clean working environment by complying with procedures, rules and regulations. Contributes to team effort by accomplishing related results as needed. MINIMUM QUALIFICATIONS Education, Certifications and /or licenses: · High School diploma or equivalent required. · Bachelor's degree in related field and/or equivalent training and work experience. · Ability to hold a Solicitor's Permit required. Valid driver's license and ability to operate a motor vehicle preferred. Experience: A minimum of two years in sales or industry related experience is required. Knowledge/Skills: · A sound understanding of wine and spirits is required. · Strong computer, customer service and interpersonal skills required. · Results oriented professional with excellent verbal/written communication skills; uses diplomacy and discretion. · Ability to multi-task, work independently and/or within a team, pay attention to detail and meet deadlines. · Proficient PC skills using MS Office and other various computer programs including presentation software. · Familiarity with assigned territory is a plus. · Sommelier and/or other wine certification preferred.

Job Details Description Line Cook - Aviator Sports & Events Center, Brooklyn, NY Company Overview: Legends is a holistic agency that specializes in delivering solutions for legendary brands. We approach each project with our 360-degree service solution. Our Global Planning, Global Sales, and Hospitality service solutions collaborate on every project to ensure success across each of our six verticals including professional sports, collegiate, attractions, entertainment, international, and conventions. Company Overview Our intellectual property is our people. It's our expertise that makes up Legends. We know what it's like to be on the team, business, or athletic department side, which drives our passion in creating solutions for our partners. Collectively, our leadership has over 300 years of experience in sales and sponsorship, analytics and valuation, hospitality and operations. The Venue: Legends Hospitality is proud to partner with Aviator Sports & Events Center, located at Floyd Bennett Field, a premier multi-sport and recreational complex, in delivering a premium hospitality experience to guests. In addition to providing daily food and beverage offerings for school, camp and sports groups, Legends provides hospitality services at various catered events throughout the year. The Venue: LINE COOK Under direction of the General Manager, this individual will be responsible for effectively supporting all culinary operations. The Line Cook is responsible for the food preparation, execution, and delivery of safely handled food to the customer facing employees for service.Primary Responsibilities: Primary Responsibilities: Must maintain a friendly, positive attitude and professional demeanor at all times Must possess strong cooking and line cooking skills Must be punctual for all scheduled events Must fulfill the assigned opening and closing duties and checkout with supervisor/manager Must report to direct supervisor for prep lists and timelines of the day's tasks Must carry out assigned tasks in a timely and safe fashion using correct recipes Requires constant maintenance of walk-in coolers, reach-ins, dry storage and all work areas Must have extensive knowledge of all menus including specials Regular communication with Supervisors and Legends Management at the venue Must work as a team with fellow associates and other service departments within venue Strong attention to detail that will exceed expectations Must maintain a clean, sanitary and orderly setting within the kitchen Must know the "layout" of the kitchen and back of the house area (i.e. - know where the closest First Aid office, bathroom and staircase are), and be able to direct staff and guests accordingly Ensure that only the highest-of-quality product is served to our guests Maintain and abide by County Health/Sanitation as well as Legends Hospitality standards Provide efficient service and quality products by maintaining positive customer and client relations through effective communication and prudent financial practices Ensure that all equipment is in proper operational condition and cleaned on a regular basis Show flexibility by rotating to other service locations when necessary Perform other related duties, tasks, and responsibilities as assigned by management Qualifications All applicants must have a valid ServeSafe Certificate Must be at least 18 years old High School Diploma or GED equivalent; degree or certificate in culinary arts preferred. Must have a minimum of two years working in a fast-paced restaurant, caterer or other relevant food service area Must be proactive, self-motivated, organized and the ability to prioritize as needed Must be clean and constantly aware of sanitation procedures Ability to work under pressure and adapt to change quickly Must be punctual and dependable Must be able to read and retain information (i.e. recipes, prep lists, menus, and signage) Must be able to perform simple mathematical calculations Must be able to communicate effectively with management and guests Must be able to work well with others in a stressful environment Able to move quickly and act on assigned duties Must maintain personal hygiene and a well-groomed appearance Able to walk long distances and stand for extended periods of time Must be able to stand, kneel, lift (at least 30 pounds), carry items, push carts, walk at a fast pace, and bend down Practice safe work habits, follow all safety policies and procedures and regulations, complete company-wide safety training and additional job specific safety training Must be able to work a flexible schedule to meet service demand levels, including days, nights, weekends and holidays Legends is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, national origin, disability, or genetic information.

Responsibilities Responsible for setting and clearing tables, taking residents food and beverage orders and serving residents in a timely professional manner. Provide a high level of customer service and promote a restaurant style dining atmosphere. Work closely with the culinary service director and/or executive director to keep residents satisfied with food and dining programs. Set tables in accordance to Atria standards. Serve residents and guests beverages as requested. Review daily menu with residents. Takes and delivers accurate meal orders to residents and guests. Remove used or soiled plates, utensils, glasses, linen from the dining room as needed. Assist with preparation and execution of the Art of Atria Dining enhancement programs. Adhere to Quality Enhancement standards and standard food safety practices. Assist with preparation and execution of special events, banquets, and theme meals. When applicable acquaint new residents with menus, seating, and dining options and hours. Clean and sanitize carpet, tables, chairs, condiment containers, and equipment used in the dining room. Communicate resident likes and dislikes to Director of Culinary Services and/or Restaurant Manager for menu planning purposes and resident satisfaction. Create a strong sense of team work and cooperation among all staff. Attend Pre-Meal stand up held for all dining and kitchen staff. May perform other duties as needed and/or assigned. Qualifications Basic reading, writing, and mathematical skills. Strong communication and teamwork skills. Strong organization and time management skills. Able to resolve problems of dissatisfied customers and/or employees. Waiter, waitress, waitstaff, wait staff, server, kitchen help, kitchen, food service, servers, restaurant, hospitality, dining services Overview What's the difference between a job and a meaningful, rewarding career? The people you serve. When you work at Atria, you have a front-row seat to the amazing life stories of the wisest people on earth. What's more, you are part of an extraordinary company - one that's investing in the future of senior living by investing in you. Don't just do a job. Be part of an extraordinary life. Atria Senior Living is a leading operator of independent living, assisted living, supportive living, and memory care communities in more than 225 locations in 27 states and seven Canadian provinces. We create vibrant communities where older adults can thrive and participate, know that their contributions are valued, and enjoy access to opportunities and support that help them continue making a difference in our world. Atria is an equal opportunity employer committed to providing equal employment opportunities without regard to race, color, religion, sex (including pregnancy), sexual orientation, age, national origin, disability, genetic information, veteran status, or any other classification protected by applicable law. Atria will not tolerate harassment or discrimination based on any of these protected classifications.

Acacia Network, the leading Latino integrated care nonprofit in the nation, offers the community, from children to seniors, a pathway to behavioral and primary healthcare, housing, and empowerment. We are visionary leaders transforming the triple aim of high quality, great experience at a lower cost. Acacia champions a collaborative environment to deliver vital health, housing and community building services, work we have been doing since 1969. By hiring talented individuals like you, we've been able to expand quickly, with offices in Albany, Buffalo, Syracuse, Orlando, Tennessee, Maryland and Puerto Rico. We are seeking a Kitchen Assistant who will provide support in the kitchen in order to prepare food, cook, and clean the kitchen. Responsibilities consist of but not limited to: -Assist cook in the preparation of food as needed -Arrange tables for meals in accordance with prescribed policies and procedures -Distribute dishes, cutlery and food to adult clients and their children -Serve clients meals in a friendly and helpful manner -Label as to date received, all food received from vendors and store them in the required place -Procure commodities needed to cook menu from freezer, refrigerator, dry storage room -Maintain kitchen inventory -Clean eating areas before and after meals -Wash dishes and utensils according to sanitary practices -Remove kitchen garbage to outside receptacles Education/ License: -High School Diploma or GED required -Food handlers certificate, required Qualifications: -2 years' experience preparing meals for large groups such as in restaurants, catering halls, or congregate setting -Must be in good health, have the ability to stand long hours and be able to lift heavy objects -Bilingual a plus *Acacia network is an Equal Opportunity Employer*

Union Square Events is seeking a talented individual to join our team as a SUPERVISOR for the cafe located at the 9/11 Museum. The café features Joe Coffee, In Pursuit of Tea, home-made pastry, and a small cafe menu. We are looking for someone who can work the positions of Cashier, Barista, Expediter & Busser! We are seeking candidates with immediate availability, along with weekend & evening availability. This is an hourly, non-tipped position. Requirements and Skills: Barista experience required 2+ years of Customer Service experience in a supervisor/manager role Experience in Cultural Institutions and Knowledge of the NYC area is a plus Food Preparation Knowledge Food Safety Knowledge POS Systems experience (Revel and Breadcrumb preferred) Certifications: Food Handlers Certificate is a requirement Skills & Requirements Qualifications Union Square Events (USE) is the catering and venue hospitality business from Danny Meyer's Union Square Hospitality Group (USHG). Based in Manhattan's Hudson Yards, USE creates experiences to savor that are rooted in USHG's 30-year heritage of culinary excellence and Enlightened Hospitality. Through collaborations with a diverse portfolio of best in class clients and business partners, USE produces one-of-a-kind catered events and unparalleled dining experiences within a variety of cultural, corporate and entertainment venues throughout New York City. We are an equal opportunity employer and value diversity at our company. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status.

The next generation of chefs are evolving in Dig Inn restaurants. Our scratch based kitchens are built around people with a true passion for real good food. We teach home cooks who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. You will: Prep, mix, and cook vegetables, using recipes as a guide and taste buds for validation Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl) Go above and beyond the call of duty, pitching in wherever and whenever necessary Follow Dig Inn and health department standards Stand and walk for extended periods of time Use hands repetitively for grasping, pushing, pulling, and fine manipulation Go home feeling fulfilled knowing you are a part of a bigger mission to rebuild the food system You have: A passion for real, good food A desire to develop strong culinary skills The ability to demonstrate and execute a strong work ethic The ability to perform physical requirements of the position (lift up to 50lbs) The willingness to roll up your sleeves and pitch in whenever necessary An appreciation for the people you work with Excellent communication skills A desire for growth Work perks: Commuter benefits Complimentary Dig Inn lunch everyday About us: Dig Inn is a farm-to-table food company with over 25 locations in New York and the Northeast, serving seasonal vegetables and culinary comfort food on an urban scale. The company is built on a culture of driven curiosity and ambitious innovation, finding and implementing new solutions to offering a simple, healthy, affordable meal. Our mission is to build a better food system (one vegetable at a time) that offers a better deal to customers, cooks, and farmers alike. Since getting started in 2011, we have focused on the essentials of our mission- building kitchens, training chefs, and developing one-on-one relationships with over 50 partner farms. The next few years will be a period of expansion, as we open in new cities and use the platform we've built for a better conversation around sourcing, cooking, and the business of food. And did we mention free Dig Inn for all employees? We strongly recommend the sweet potatoes. Dig Inn believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Diverse candidates encouraged to apply.

Job Overview Do you take pride in providing excellent meals and having fun at the same time? As a Server at Red Lobster , you will enhance guest experiences by offering personalized service, suggestions and pairings. Daily tasks will include taking orders accurately, delivering hot food promptly, clearing tables, and managing transactions! What You Need to Succeed •Skills to Make the Grade - Multi-tasking, listening and communication skills •Job Qualifications - Must be of legal age to serve alcohol based on state requirements •Perform the Physical Demands - Lift and carry up to 30 pounds, remain on your feet for several hours, work under pressure, bend, reach, and stoop BIG plans are on the horizon for Red Lobster. Our team and restaurants are great today, but our future is even better. There is no better time than now to join the Red Lobster Family! Great Seafood You can be proud of the food you serve. The tremendous variety of seafood makes us the perfect destination for seafood lovers. Our annual "Ultimate Events" like Lobsterfest, Crabfest, and Endless Shrimp are more widely known than practically any other restaurant. You will serve fish at a premium standard. We are a global pioneer and an industry leader in Seafood Sustainability. With seafood served from over 30 countries, Red Lobster has a long standing commitment to sustainable fishing and farming. We are a founder and current member of the Global Aquaculture Alliance and a current member of National Fisheries Institute. Our team is proud to be known for not serving any endangered species on the menu and for buying only from fisheries that are sustainably managed through BAP (Best Aquaculture Practices) standards. Great People You will work at a destination for celebration. Our restaurants have a rich history of hosting birthdays, anniversaries, receptions, reunions, and other important memorable occasions. You are part of an amazing family. Our restaurants are a place where you can both make friends and find a mentor. It's important that our family of team members flourish, learn and grow. Our RL Cares program, for instance, is designed to help team members with unplanned expenses in times of great need. You give back to the community. Our RL Shares program donates millions of pounds of food to Food Banks and Food Shelters across the country - making a significant difference for the homeless and hungry in the communities where we operate. Great Results The #1 Seafood Restaurant Company in the US. Opened in 1968, we have earned an exceptional name, brand recognition, and reputation. The #1 casual dining employer for our size. (Forbes Magazine 2016 List of America's Best Employers and 2016 List of Canada's Best Employers) A restaurant that is loved. Our ratings are among the highest in casual dining for restaurant followers and consumer engagement.

Description Position Summary The Restaurant Cook works alongside health-minded teammates in a fun and fast-paced environment proudly serving our members industry-leading healthy food options. They produce menu items according to recipes in a timely manner and following food safety guidelines. Job Duties and Responsibilities Adheres to the daily needs for the Bistro, including, but not limited to, stocking supplies, maintaining cleanliness, and ensuring safety of kitchen Maintains LifeCafe and kitchen cleanliness, including, but not limited to, sweeping, mopping, cleaning kitchen equipment, and washing dishes Manages the flow of food production in conjunction with the sandwich and salad stations Follows recipes to ensure consistency, freshness, and quality of ingredients while preparing food ​ Position Requirements High School Diploma or GED Ability to routinely and repetitively bend to lift more than 20 lbs. Ability to work in a stationery position and move about the Cafe for prolonged periods of time ServSafe certification required within the first 90 days of hire CPR/AED certification required within the first 30 days of hire ​ ​ Preferred Requirements Experience in restaurant with fast casual or full service experience Experience prepping recipes

Union Square Hospitality Group is seeking experienced Line Cooks to join the team at Gramercy Tavern! The ideal candidate will be friendly, devoted, curious, and have a strong passion for food. We are looking for individuals who are confident that they will become an integral member of a team that values hard work and brings detail and care to every part of their day. Responsibilities Sets up station according to Chef's guidelines Follows recipes, portion controls, pars, and presentation specifics as set by the Chef Restocks items as needed throughout shift. Keeps a clean, safe, organized workstation Uses/maintains all equipment in station properly Assists with scrub down and organization of kitchen, refrigeration and storage areas, etc. Performs additional tasks as requested by the Chef or Sous Chef Conforms to Department of Health requirements to run an A-level kitchen Skills and Requirements Basic understanding of professional cooking Knife handling skills Following recipes without direct supervision Basic kitchen etiquette and safety Ability to communicate clearly and professionally with colleagues

Purpose for the Position: To serve food in a friendly professional and efficient manner to patrons of the dining establishment, lounge, and banquet functions, thereby adding to a positive experience. Promptly greets quests in a professional and friendly manner. Communicates often and well with Hotel Staff. Set up and replenish the breakfast buffet. Responsible for making sure that all items are set up on the buffet table and are put away at the end of the breakfast hours. Responsible for restocking items and reporting items needed to Manager, cleaning tables, mopping floors, cleaning toaster, microwave, coffee machine and food displays. Keep preparation area clean. Stock and operate Grab and Go breakfast station. Ensure uniform and personal appearance is clean and professional. Speak with others using clear and professional language; answer telephones using appropriate etiquette. Move, lift, carry, push, pull, and place objects weighing less than or equal to 30 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. Conduct training and/or orientation of various personnel in related job function as required. Speak with others using clear and professional language. Must be a morning person and extremely professional and customer service oriented. Experience preferred in services and stocking. Food Handling Certificate a plus. Enjoy being a part of a team and working within a cohesive team environment. Use arithmetic to total costs and make change (concessions). Converse with different people to provide information and deliver service. Stand and/or walk for long periods of time. Lift and carry heavy objects such as heavy trays. Be available on nights, days, weekends, and holidays Physical Demands: Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance and objects in excess of 50 pounds with assistance. Stands, sits, or walks for an extended time period. Performs other reasonable job duties as requested. Environmental Conditions: Inside: Protection from weather conditions but not necessarily from temperature changes. A job is considered "inside" if the worker spends approximately 75% or more of the time inside. Math Skills: Requires mathematical development sufficient to be able to: add, subtract, multiply, and divide all units of measure. Language Skills: Must have developed language skills to the point to be able to Read instructions, rules, and write sentence, speak clearly. Data: Coordinating: Determining time, place and sequence of operations or action to be taken on the basis of analysis of data; executing determination and/or reporting on events. People: Speak-Signaling: Talking with and/or signaling people to convey or exchange information; includes giving assignments and/or directions to helpers or assistants. Things: Handling: Using body members, hand tools, and/or special devices to work, move, or carry objects or materials. Involves little or no latitude for judgment with regard to attainment of standards or in selecting appropriate tools, objects or materials.

Dover Street Market New York Position: Rose Bakery Head Savory Chef Reporting to: Café Manager Date: 5th September 2019 Founded in Paris in 2002 by Rose and Jean Charles Carrarini, Rose Bakery's signature fresh and natural food was brought to the ground floor of Dover Street Market New York in 2013.The Anglo-French bakery's menu changes every day to reflect the very best ingredients available. This philosophy has garnered them an international following, two renowned cook books by Phaidon and multiple locations in Paris, London, Tokyo and Seoul. The Café's commitment to seasonal, healthy and nutritious eating has made menus staples such as the Assiette de Legumes, Quiche and Carrot Cake worldwide best-sellers. Overview: Rose Bakery New York is seeking a Head Savory Chef to take full charge of its savory side of the business. The selected candidate will be responsible for running the savory side of the business and with assisting the Pastry Chef/Café Manager to run all other aspects of the business including creating the daily menu, sourcing ingredients, managing the team, customer service, event planning, catering, recruiting, training, and meeting health and safety standards. Attitude:· A highly motivated individual able converse with all levels both internally and externally.· Self-starter, able to set the standard by their own professionalism and attitude.· Must be energetic, self-motivated, self-organized and a team player. Willing to do whatever it takes to get the job done.· Decisive, structured and organized, with a keen eye for detail.· Punctual, possesses excellent time management skills.· Flexible, adapts to the every changing needs of the business.· Possesses an enthusiasm and a passion for the Rose Bakery philosophy. Key Objectives: · Ensuring all menus and ingredient selections are in accordance with the Rose Bakery philosophy and standards.· Seamless operation and functioning of Rose Bakery, ensuring the very best customer service levels at all times.· Meeting/exceeding sales goals and adhering to strict food and non-food budgets.· Develop a creative environment that fosters teamwork and values collaboration.· Planning and coordinating events within Dover Street Market New York.· Help develop the catering business from start to finish including developing menu's, pricing, and invoicing. Skills: · Excellent Savory Chef who enjoys cooking simply with the best ingredients available.· Strong communicator.· Capable of multi-tasking while maintaining a high attention to detail.· Flexible to the needs of the business.· Able to build and lead a team. Key Responsibilities:· Create seasonal daily menus with variety and quality.· Run the savory side of the business.· Health and Safety standards.· Assist with recruitment and training.· Responsible for sourcing and placing food and non-food orders.· Work closely with The Pastry Chef/Café Manager. Key Deliverables: · Creative, Simple, Seasonal, Top Quality Food· Customer Service· Standards· Seamless Operations· Controlled Costs· Sales Results

Dover Street Market New York Position: Rose Bakery Head Savory Chef Reporting to: Café Manager Date: 5th September 2019 Founded in Paris in 2002 by Rose and Jean Charles Carrarini, Rose Bakery's signature fresh and natural food was brought to the ground floor of Dover Street Market New York in 2013. The Anglo-French bakery's menu changes every day to reflect the very best ingredients available. This philosophy has garnered them an international following, two renowned cook books by Phaidon and multiple locations in Paris, London, Tokyo and Seoul. The Café's commitment to seasonal, healthy and nutritious eating has made menus staples such as the Assiette de Legumes, Quiche and Carrot Cake worldwide best-sellers. Overview: Rose Bakery New York is seeking a Head Savory Chef to take full charge of its savory side of the business. The selected candidate will be responsible for running the savory side of the business and with assisting the Pastry Chef/Café Manager to run all other aspects of the business including creating the daily menu, sourcing ingredients, managing the team, customer service, event planning, catering, recruiting, training, and meeting health and safety standards. Attitude: · A highly motivated individual able converse with all levels both internally and externally. · Self-starter, able to set the standard by their own professionalism and attitude. · Must be energetic, self-motivated, self-organized and a team player. Willing to do whatever it takes to get the job done. · Decisive, structured and organized, with a keen eye for detail. · Punctual, possesses excellent time management skills. · Flexible, adapts to the every changing needs of the business. · Possesses an enthusiasm and a passion for the Rose Bakery philosophy. Key Objectives: · Ensuring all menus and ingredient selections are in accordance with the Rose Bakery philosophy and standards. · Seamless operation and functioning of Rose Bakery, ensuring the very best customer service levels at all times. · Meeting/exceeding sales goals and adhering to strict food and non-food budgets. · Develop a creative environment that fosters teamwork and values collaboration. · Planning and coordinating events within Dover Street Market New York. · Help develop the catering business from start to finish including developing menu's, pricing, and invoicing. Skills: · Excellent Savory Chef who enjoys cooking simply with the best ingredients available. · Strong communicator. · Capable of multi-tasking while maintaining a high attention to detail. · Flexible to the needs of the business. · Able to build and lead a team. Key Responsibilities: · Create seasonal daily menus with variety and quality. · Run the savory side of the business. · Health and Safety standards. · Assist with recruitment and training. · Responsible for sourcing and placing food and non-food orders. · Work closely with The Pastry Chef/Café Manager. Key Deliverables: · Creative, Simple, Seasonal, Top Quality Food · Customer Service · Standards · Seamless Operations · Controlled Costs · Sales Results

Overseas Food Trading Ltd. imports and trades a wide variety of fine food products from all over the world. We pride ourselves on a long history of integrity and services. We have built our reputation by working with only the finest suppliers. Chocmod is a French Chocolatier and worldwide leader manufacturer of Dusted Chocolate Truffles. From a family owned company based in Roncq, North of France, Chocmod has now 2 plants located in France and Canada (Quebec). Chocmod products' have been present in the US market for the past 15 years through our brand Truffettes de France and also through retailers Own Brands. Job Title Your job title will be Brand National Sales Representative. Job Summary We are looking for a responsible and highly motivated Sales Representative who is ready to take on all Chocmod branded sales responsibilities from generating leads to closing sales. Based at our head office, located in New York suburb (Fort Lee, New Jersey), our ideal candidate will deliver a professional presentation to customers, and uphold the ideals and standards of our company. Responsibilities & Duties Meet and exceed sales goals of branded products nationally via distributors or directly to retailersFocusing on the North Region and NY Tri State area as a priorityAssisting national and regional distributors (sales meetings, customer's visits etc.)Introducing the product selections to distributors and retailersServe as a liaison between internal team associates and customers to answers all customers' needsProspection of other channels: food service, online, airports, cafeterias, gift baskets… Work with R&D team in gathering and developing market leading/strategic products for future growthManaging merchandising internDevelop sales materials, presentations and marketing toolsOrganizing and participating to many food shows Reporting to the Retail Sales Manager Qualifications & Skills 3+ years work experience in food industry in the USExcellent communication and sales skillAble to work on own initiativeFluent in English, French a plusAble to work on own initiativeAble to be on the road 50% of the time Compensation Annual income and package to be determined

REQUIREMENTS/NECESSARY SKILLS FOR RECRUITMENT:Creative co-working space is looking for energetic, enthusiastic, & selfmotivatedhospitality intern. Must be available 3 days a week and flexible withour hours of operation daily.QUALIFICATIONS:• Must have hospitality experience• Must be able to communicate calmly, clearly, and effectively• Must have strong organizational skills• Must be able to work in a fast paced environment• Must be able to work independently as well as within a team• Must be versatile, hard-working, and self-motivated• Must be focused and detail orientedRESPONSIBILITIES:• Maintain a high level of hospitality between current members and guests• Active upkeep of overall ground floor aesthetic• Track and document all incoming packages• Assist with new member move-ins• Answer all phone inquiries about the space• Create new membership welcome kits• Collaborate with team in developing membership experiences

The Recreational Chef Instructor will be responsible for leading hands on recreational cooking and baking classes in conformity with ICE proprietary class lessons. The Chef will be responsible for ensuring that the highest quality food service and experience for clients are consistently delivered. Up on hire, the Chef may have the opportunity to teach specialty Recreational classes based on qualifications and experience.Specific Job Responsibilities: Teach a minimum of 220 recreational classes a yearLead recreational classes in conformity with ICE lesson plansDemonstrates techniques and concepts as required by the curriculum.Delivers clear, concise and organized lectures as required by the curriculum.Maintains a positive, focused learning environment during class.Assures that classes are conducted in a manner that complies with principles of food safety and sanitation.EXPERIENCEAND EDUCATIONAL REQUIREMENTSCulinary diploma and/or some form of formal Culinary Education.Culinary & Pastry background preferredMinimum of 7 years culinary experience.Previous teaching experience preferredFlexible schedule (weekends and evenings) to accommodate ICE class schedules.Evening hours: 6 p.m. to 11 p.m.Daytime hours: 10am-3pmFine Dining and previous teaching experience preferred.Proficient in Microsoft suite of products including Outlook, PowerPoint, Word and ExcelMust possess a strong sense of urgency and attention to detail.Excellent communication skills both written and verbal; strong presentation and interpersonal skills.Demonstrated ability to interact in a collaborative manner with other departments and teams.Strong critical thinking and problem solving skills required.Ability to act within ICE's Core Behaviors of Professionalism, Accountability, Effective Communication, Positive Mind-Set and ability to Develop Self and Others.*To apply:Forward resume to Kate McCue and/or Roneeta Mewasingh Type: Full-timeExperience:relevant: 7 years (Required)Work authorization:United States (Required) Find companies

Here at Boston Market, we are Far From Fries. Are you looking to feed your career, not just a timeclock? Careers at Boston Market mean more: it means flexible hours, wholesome food, friendships that last, and service we can be proud of every day. Our work family is made up of strong and diverse teams. Together, we support each other as we deliver this experience for our guests. We act with integrity, respect each other, and have fun as we tackle our challenges and celebrate our wins. We enjoy our work, and value the flexibility to grow personally and professionally. We have jobs available for all part-time hourly positions including: Servers, Cashiers, Carvers, Cooks, Drive Thru and more. WHAT'S IN IT FOR YOU? o Medical, dental and vision insurance (eligible after one-year anniversary) o Home, Auto, Renters and Pet Insurance o Discounted Fitness Memberships o College Partnerships for Discounted Tuition Rates o Cell Phone Discounts o Banking Discounts o Adoption Assistance o Discounted meals while you're on the clock o No late shifts, no early mornings shifts - our restaurants are typically open from 9:30am to 9:30pm! o We actively engage in philanthropic endeavors including our work for Give Kids the World Village. ALL CREW MEMBER POSITIONS HAVE THE FOLLOWING IN COMMON: What we're looking for: o Someone who is dedicated to quality - from the food we serve to the difference we make for our guests, the company and each other o Someone who is teamwork oriented - we are a diverse and loyal team, working together to achieve great results, tackle challenges and have fun along the way o Someone looking for personal and professional growth - we are excited about where we're going as a company and excited about the opportunity to focus on personal and professional growth

Sheltering Arms strengthens the education, wellbeing, and development of high-need children, adults, and families across the New York metro area. We serve nearly 20,000 people a year from the South Bronx to Far Rockaway. Through compassion, innovation, and partnership, we respond to our community's greatest needs and enable individuals to reach the greatest heights of their potential. Joining our team is an opportunity to collaborate with hundreds of dedicated colleagues who represent diverse backgrounds and talents as we work together to make a measurable impact for our neighbors in need. Every role at Sheltering Arms brings with it new opportunities for advancement and development so that team members can achieve their professional goals while helping others reach for theirs. We are looking for a Full-Time Cook to work at our Bruner site in the Bronx. The primary responsibility of the Cook is to oversee the dietary needs of children by preparing nutritious meals daily. This position is in a residential setting serving children from the ages 0-12. Essential Functions: Plans menus in accordance with mandated standards and nutrition guidelinesObtains menu approvalsOrders and maintains food in order to ensure quality and cost control.Maintains proper storage, labeling, dating, and control of waste.Prepares and serves food.Keeps accurate records of purchases, inventory, meals served, and food production reports.Supervises the proper maintenance of equipment, kitchen and pantry area.Maintains good sanitation and safety practices, including personal hygiene.Attend trainings, workshops and seminars pertaining to food preparation and nutrition.Fully cleans the kitchen dailyCreates and maintains menusOther duties as assigned. Qualifications: High School Diploma or GED or relevant vocational trainings/certifications required1-2 years' experience in food handling and preparation.Food Preparation Training/Food Handler's Certificate requiredFirst Aid and CPR trainings required and recertified as needed It is the policy of Sheltering Arms Children and Family Services that the Agency wholly complies with the equal treatment of all employees and applicants for employment without unlawful discrimination as to an individual's perceived or actual race, creed, color, national origin, alienate, citizenship status, gender, gender identity, age, disability, marital status, partnership status, sexual orientation, ethnicity, religion, or veteran status in all employment decisions, including but not limited to recruitment, hiring, compensation, training and apprenticeship, promotion, upgrading, demotion, downgrading, transfer, layoff and termination and all other terms and conditions of employment.

Dover Street Market New York Position: Rose Bakery Head Savory Chef/Café Manager Reporting to: Store Manager Indirect: Rose and Jean-Charles Carrarini and Vice President Date: 5th September 2019 Founded in Paris in 2002 by Rose and Jean Charles Carrarini, Rose Bakery's signature fresh and natural food was brought to the ground floor of Dover Street Market New York in 2013. The Anglo-French bakery's menu changes every day to reflect the very best ingredients available. This philosophy has garnered them an international following, two renowned cook books by Phaidon and multiple locations in Paris, London, Tokyo and Seoul. The Café's commitment to seasonal, healthy and nutritious eating has made menus staples such as the Assiette de Legumes, Quiche and Carrot Cake worldwide best-sellers. Overview: Rose Bakery New York is seeking a Head Savory Chef/Café Manager to take full charge of its New York establishment. The selected candidate will be responsible for running the Savory and Pastry side of the business, creating the daily menu, sourcing ingredients, managing the team, customer service, event planning, catering, recruiting, training, and meeting health and safety standards. Attitude: · A highly motivated individual able converse with all levels both internally and externally. · Self-starter, able to set the standard by their own professionalism and attitude. · Must be energetic, self-motivated, self-organized and a team player. Willing to do whatever it takes to get the job done. · Decisive, structured and organized, with a keen eye for detail. · Punctual, possesses excellent time management skills. · Flexible, adapts to the every changing needs of the business. · Possesses an enthusiasm and a passion for the Rose Bakery philosophy. Key Objectives: · Ensuring all menus and ingredient selections are in accordance with the Rose Bakery philosophy and standards. · Seamless operation and functioning of Rose Bakery, ensuring the very best customer service levels at all times. · Meeting/exceeding sales goals and adhering to strict food and non-food budgets. · Develop a creative environment that fosters teamwork and values collaboration. · Planning and coordinating events within Dover Street Market New York. · Taking charge of the catering business from start to finish including developing menu's, pricing, and invoicing. Skills: · Excellent Savory Chef who enjoys cooking simply with the best ingredients available. · Strong communicator. · Capable of multi-tasking while maintaining a high attention to detail. · Flexible to the needs of the business. · Able to build and lead a team. Key Responsibilities: · Create seasonal daily menus with variety and quality. · Work closely with Rose Bakery principles/owners. · Run the kitchen and front of house. · Fully in charge of recruitment and training. · Health and Safety standards. · Responsible for sourcing and placing food and non-food orders. · Ensure proper administration of time and attendance and payroll records. Key Deliverables: · Creative, Simple, Seasonal, Top Quality Food · Customer Service · Standards · Seamless Operations · Controlled Costs · Sales Results

ICE is dedicated to inspiring our students to reach their full potential through an education that emphasizes technique and professionalism. We accomplish this in a passionate, disciplined environment that fosters excellence, critical thinking and creativity in students, faculty and staff. POSITION SUMMARY:ICE is seeking Career Pastry & Baking Chef Instructors. The Career Pastry & Baking Chef Instructors will use our curriculum to lead hands-on pastry & baking classes in an inspirational environment. Specific Job Responsibilities:Motivate and guide aspiring culinary professionals to find their culinary voice.Conduct in-classroom demonstrations as required by curriculum.Demonstrate techniques and concepts as required by the curriculum.Deliver clear, concise and organized lecturesAssess student performance through observation and interaction, along with written and practical examinations.Maintain a positive and focused learning environment.Assure classes are conducted in a manner that complies with principles of food safety and sanitation.Maintain accurate records of student attendance and performance.Attend meetings and faculty orientation as required. EXPERIENCE AND EDUCATIONAL REQUIREMENTSCulinary or Pastry & Baking diploma and/or some form of formal Culinary or Pastry & Baking Education.Must possess a solid foundation of culinary and/or pastry & baking knowledge, with a strong desire for continued learningMinimum of seven (7) years of pastry & baking experience with some supervisory responsibilities. Fine Dining experience a plus.Teaching experience preferred, not mandatory.Flexible schedule (weekends and evenings) to accommodate ICE class schedules.Must possess a strong sense of urgency and attention to detail.Excellent communication skills both written and verbal; strong presentation and interpersonal skills.Demonstrated ability to interact in a collaborative manner with other departments and teams.Working knowledge of Microsoft suite of products including Outlook. To apply:Forward resume and cover letter to and/or ABOUT ICE The Institute of Culinary Education (ICE) is one of the largest and most diverse culinary schools in the world with campuses in New York and Los Angeles. Established in 1975, ICE offers award-winning six to 13-month career training programs in Culinary Arts, Pastry & Baking Arts, Health-Supportive Culinary Arts, Restaurant & Culinary Management and Hotel & Hospitality Management and continuing education programs in Artisan Bread Baking and the Art of Cake Decorating - with more than 14,000 successful alumni, many of whom are leaders in the industry. ICE also offers continuing education for culinary professionals, hosts more than 500 special events each year and is home to one of the world's largest recreational cooking, baking and beverage programs with 26,000 students annually. ICE's 74,000-square-foot, cutting edge campus in New York City and its new 38,000-square-foot campus in Los Angeles were designed for inspiration, creativity and community. Visit us at ice.edu, watch our videos on YouTube at ,or join us on Twitter, Instagram and Facebook to find your culinary voice™.For more information about ICE, please visit our website at ice.edu or connect with on Facebook, Twitter and Instagram. Watch our videos on YouTube at: Institute of Culinary Education is an equal opportunity employer. Job Type: Part-time

The Career Culinary Chef will be responsible for leading hands on culinary classes in conformity with ICE lesson plans.Specific Job ResponsibilitiesConduct in-classroom demonstrations as required by curriculum.Demonstrate techniques and concepts as required by the curriculum.Deliver clear, concise and organized lectures as required by the curriculum.Assess student performance through observation and interaction, along with written and practical examinations.Maintain a positive, focused learning environment during class.Assure that classes are conducted in a manner that complies with principles of food safety and sanitation.Maintain accurate records of student attendance and performance.Attends meetings and faculty orientation as required.Experience & Educational RequirementsCulinary diploma and/or some form of formal culinary education.Minimum of seven (7) years of culinary experience with some supervisory responsibilities.Flexible schedule (weekends and evenings) to accommodate ICE class schedules.Fine dining experience preferred.Must possess a strong sense of urgency and attention to detail.Excellent communication skills both written and verbal; strong presentation and interpersonal skills.Demonstrated ability to interact in a collaborative manner with other departments and teams.Strong critical thinking and problem-solving skills required.Must possess a strong sense of urgency and attention to detail.Excellent written and verbal communication skills; strong presentation and interpersonal skills.Demonstrated ability to interact in a collaborative manner with other departments and teams.Working knowledge of Microsoft suite of products including Outlook, PowerPoint, Word and Excel.To ApplyForward resume and cover letter to or is dedicated to inspiring our students to reach their full potential through an education that emphasizes technique and professionalism. We accomplish this in a passionate, disciplined environment that fosters excellence, critical thinking and creativity in students, faculty and staff.About the Institute of Culinary EducationThe Institute of Culinary Education (ICE) is one of the largest and most diverse culinary schools in the world with campuses in New York and Los Angeles. Established in 1975, ICE offers award-winning six to 13-month career training programs in Culinary Arts, Pastry & Baking Arts, Health-Supportive Culinary Arts, Restaurant & Culinary Management and Hotel & Hospitality Management and continuing education programs in Artisan Bread Baking and The Art of Cake Decorating - with more than 14,000 successful alumni, many of whom are leaders in the industry. ICE also offers professional development for culinary professionals, hosts more than 500 special events each year and is home to one of the world's largest recreational cooking, baking and beverage programs with 26,000 students annually. ICE's 74,000-square-foot, cutting-edge campus in New York City and 38,000-square-foot Los Angeles campus were designed for inspiration, creativity and community. Visit us at ice.edu, watch our videos on YouTube at youtube.com/iceculinary, or join the conversation on Twitter, Instagram and Facebook to find your culinary voice™.Job Type: Full-timeExperience:relevant: 7 years (Required)Work authorization:United States (Required)

DescriptionDo you want to be a part of the next disruptive force in the F&B industry? Do you thrive in high-paced, entrepreneurial environments? Read on.About UsKitopi stands for Kitchen Operation Innovation. We are one of the world's fastest growing venture-backed food tech startups. Our managed cloud kitchen network enables food brands to expand their delivery reach without needing to expand their kitchens - Kitopi provides necessary infrastructure and software with minimal capital and time expenditures. Founded in Dubai and rapidly expanding across the globe, Kitopi currently runs kitchen networks in London, Dubai, Abu Dhabi, and Kuwait.Are you an executive chef that's hungrier for a bigger role? Does playing a double agent sound totally exciting? Curious to know what we mean? Go on…About The RoleThe Brand Champion Chef basically works for both our clients and for Kitopi, playing a vital role in keeping the integrity of our brands' recipes and managing our operational success. Customer AND client satisfaction are largely reliant on our ability to stay true to our brands' recipes, and it will take a formidable chef to manage this task on a daily basis. The Brand Champion will be responsible for setting the bar high for the quality of our partners' food and then setting it higher and higher. In addition to quality, this role will have the constant aim of achieving efficiency, allowing Kitopi's portfolio of brands to grow bigger and send out more orders whilst remaining absolutely delicious.RequirementsWHAT YOU'LL DO: Get trained at Kitopi partners' kitchens so that you fully understand their recipes, standards, and brand ethos. Create brand manuals for Kitopi's kitchen staff so that it is clear how each recipe should be executed and each meal delivery should be presented. Work with the Head of Growth Operations to coordinate satellite kitchen teams and oversee a structured daily routine ensuring the highest standards are met. Optimize operations so that Kitopi's Kitchen Managers and Kitchen Optimizers are at peak performance levels with astonishingly low prep times. Create and optimize processes for scale i.e. Closely align with city teams to understand our current processes, identify opportunities for increased efficiency, and tackle areas where we can scale processes at a centralized level. Define, present, and apply the short-term and long-term strategies for the Kitopi Operations team. Continuously improve operational systems, processes, and best practices that guarantee organizational well-being. Assist in providing solutions at the team and client level among all NYC kitchen satellites in collaboration with Kitopi Kitchen Managers. Perform quality control checks and monitor production KPI's. Set the team ethic and tone, developing a strong culture of continuous improvement to consistently raise the bar of execution.About You You hustle hard and understand the entrepreneurial landscape. High stamina - You don't fold under pressure. In fact, you thrive in fast-paced environments. You either have won or could win Master Chef. Nbd. A problem-solver - you have an analytical mind and can navigate obstacles on the fly in a thoughtful, logical way. Detail oriented - your Google calendar can be crammed, but it's organized, totally manageable and you don't miss a beat. A charmer - you can easily identify and network with your key partners in any city. A jack of all trades - you're familiar with commercial kitchen work, biz dev, operations, customer support, and you're excited to flex each of these muscles. Not your average foodie - you are ready to live, eat, and breathe Kitopi, spreading the love to everyone you encounter. You've got integrity - you're running the show on a launch and we need trust that you've got the best interests of the company in mind. You'll have a lot of responsibility, so you've got to step up to the plate. Polyglot - You speak a second (or third, or fourth!) languagePreferred Background And Skills 7+ years of relevant experience in operations management and/or as an executive chef. Strong people management skills and experience leading large teams. You can set the tone for your team and drive towards results, while being empathetic to your teams' challenges. Analytical thinking - data-driven mentality and strong business judgment. Able to roll up your sleeves, analyze data, and pull key insights for your team. Take creative, solution-oriented approaches, with an eye towards achieving results. Strong interpersonal skills - ability to build and manage strong relationships with their team, cross-functional colleagues, and external partners. An entrepreneurial DNA - you were totally the kid with a lemonade stand. Exceptional communication and organizational skills - able to speak and listen effectively; great written, verbal, and presentation skills. You went to school - you have a culinary or business degree. Lead by example - able to motivate, inspire, and create an inclusive and positive work environment for all.Environmental Requirements Will be exposed to extreme temperature changes and noise Must be able to lift, push, pull, and move product, equipment and supplies up to fifty (50) pounds Regularly stands, bends, lifts, and moves intermittently during shifts of 8+ hoursBenefitsWHAT WE PROVIDE: Unique opportunity to be a part of the digital disruption in food - Kitopi is the only company globally with this business model! Fantastic exposure to a proven venture-backed start-up, scaling globally at an exhilarating pace. Working with passionate, smart, and driven colleagues in a vibrant environment. Autonomy in the role and in managing your own region. Incredible experience and competitive compensation. Health benefits. The above statements are intended to describe the general nature and level of work being performed by the individual(s) assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required. Management reserves the right to modify, add, or remove duties and to assign other duties as necessary. In addition, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position. Kitopi, is proud to be an Equal Opportunity Employer!

Position OverviewThe Kitchen Designer is responsible for transforming initial floorplans into designs while ensuring that product meets the brand standards. In this role, you are expected to utilize CAD design systems to create the technical drawings for the kitchen design for product manufacturing. Some of your responsibilities include but are not limited to drawing CAD sets, pricing, renderings, appliance specifications, order placements, order confirmations, site measurements and providing on-going technical support. Assist with the preparation of proposal, generating contracts and documentation.Overview and approve the various stages along the project, from sketch to pricing to CAD drawings to the final master drawings in order to ensure adequate and accurate detailing of all parts and units of the design prior to production.You will collaborate and consult with team of Kitchen Designers, Technical Designers as well as the Project manager to be able to clearly and precisely execute your responsibilities. Essential Duties, Functions and ResponsibilitiesPrepare detailed drawing-sets for estimate, production and installation.Prepare dimensional schematics based on codes, materials, production method specifications based on client's "Wants" and Needs.Generate the project estimate and recommend appropriate materials/appliances to be used.Translate the design's conceptual ideas and sketches into a professional blueprint.Utilize 3D Studio Max program (or another available 3D software) to prepare photo realistic kitchen design renderings for presentation, when applicable and after pre-approval.Plan the operative aspect and visual look of the kitchen spaces to ensure client's expectations for functionality and comfort are met.Identify technical problems and provide practical solutions to the size and complexity of the project.Review floor plan and analyze various codes where applicable make weight, volume, and stress calculations for the materials to be used. Create detailed schematics that are utilized in the manufacturing of products. Assist with generating final pricing/quote for the production.Revise and update existing drawings reflecting design changes in collaboration with the team. Submit final approved CAD drawing to production.Understand and be able to interpret architectural client drawings. Qualifications (Knowledge, Skills, and Abilities)Knowledge of cabinetry, countertop materials, flooring, and appliancesAbility to professionally solve problems with clients and vendorsOutstanding AutoCad abilities; be able to independently put together Sections, Details and Elevations utilizing the software.Ability to "think in 3D" to understand 3D project concepts Ability to envision projects including how color and light balance out in projects.Possess knowledge in material compositions and construction methods that are applicable to high-end cabinetry or interior build out. Ability to visualize, design and draw kitchens of custom cabinetry. Exhibit ability to organize and handle multiple projects simultaneously. Demonstrate Critical thinking and problem-solving abilityPossess good judgement and immaculate attention to detail.Excellent knowledge of reading blueprints and demonstrated knowledge of building and cords/codes as necessary. Exceptional Organizational and Time Management skills. Manifest outstanding technical abilities.Have great communication verbal and written skills.Possess superior interpersonal skills. Be able to work and collaborate in a team environment. Exhibit pleasant and confident demeanor when dealing with colleagues and clients.Possess a friendly and outgoing attitude reflecting strong drive and desire to succeed Requirements Education/ProficiencyAssociate's or bachelor's degree of a technical trade school in CAD, drafting or related field; Architecture, Interior design, Art Design or Product Design background could also be useful.AutoCAD-a mustSketchUp with V-Ray-a plusAdobe Suite-Photoshop, Dimension, Acrobat-a plusOffice Suite-PowerPoint, Word, Excel-a mustKnowledge of other industry specific software and 3d programs-a plus. Creativity/Experience Have a sharp and creative eye and an extraordinary attention to detail.Manifest efficiency and work efficiently.Process focused yielding an accurately execution of project. Understanding of plumbing fixtures, countertops, flooring, appliances-a plus.Project Management understanding-a plusResidential experience-a must, Commercial/Multi-Unit experience-a plus. Schedule Must be able to work a full-time work schedule including weekdays, weekends and holidays.

Tech Company Seeking Sales Representative NYC Metro restaurant market Why eMenu International? eMenu International is an NYC - Israeli based company that is active across 13 countries worldwide. After global success, we set up our NYC headquarters wherein less than three and a half years we've become the leading company in its field, with the largest number of accounts in the metro area. Our team works with world-class companies as well as independent establishments. We are committed to generating value for our clients and leading an evolution in the restaurant ecosystem by replacing paper menus with digital resources. Specifically, we specialize in producing efficient and aesthetically pleasing food and wine menus. Our main goal is to positively impact full-service restaurants and hospitality business.' We're a growing company who's interested in expanding their sales department. An ideal candidate is someone with experience in sales who attributes positive thinking, self-confidence, enthusiasm, product knowledge and a never give up mentality. Someone willing to knock on many doors with a smile and efficiently communicate the benefits of our service. Previous business and personal contact with restaurants owners is a beneficial factor to be successful in this role. Our client demographic is focused not only in NYC boroughs but in it's surrounding areas. That includes NJ, Long Island, and upstate NY. Having access to a personal vehicle to commute is a plus. We are looking for: Positive attitudeStrong work ethicExcellent oral communication skillsCapability to self-manage schedule in an optimal wayEffective self-management skills, specifically time management and territory call planningDemonstrates entrepreneurial spirit when seeking out new accountsProjects a professional appearance while being resourceful, friendly and persistent with restaurant decision makers.Knowledgeable of competitive sales tactics and open-minded to try new sales tactics to become better Is attentive to the specific needs of potential clients and caters to each clients preferences Capable of doing quick math calculations, using data facts and figures, IRI, etc. in order to correctly make persuasive sales presentations and efficiently communicate the value of the solution in terms of money. Overcomes objections raised during a sales presentationAbility to create quick rapport - mental connection with the potential client. Is up to date and knowledgeable of new platforms in the tech world Can effectively maintain relationships with clients in order to receive referralsCan conduct weekly office meetings to report progressCan work flexible hours which may include late evening hours, when needed Capable of closing deals at the time of visitAlways looking for new opportunities that fit eMenu's way of doing business.Industry References (at least one) Minimum Qualifications: College graduates are preferred but if you impress us - High School Diploma/GED is sufficient. 1-3 years of restaurant-related sales experience with any product that is being directly sold. Reside within a thirty-minute radius from one of our target territories (includes NYC, NJ, Long Island, upstate NY)Must be at least 21 years old Holds a valid driver's license (NY or NJ)Goal oriented, focused, and assertive who needs little direction or supervisionWillingness to learn eMenu's sales methodology and tactics and implement it in their own sales style

We are looking for a professional Sous Chef to join our culinary team, following our Executive Chef's specifications and guidelines. The successful candidate will employ their culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers' satisfaction. Responsibilities Help in the preparation and design of all food menusProduce high quality plates both design and taste wiseEnsure that the kitchen operates in a timely way that meets our quality standardsFill in for the Executive Chef in planning and directing food preparation when necessaryResourcefully solve any issues that arise and seize control of any problematic situationManage and train kitchen staff, establish working schedule and assess staff's performanceOrder supplies to stock inventory appropriatelyComply with and enforce sanitation regulations and safety standardsMaintain a positive and professional approach with coworkers and customers Requirements 3+ years of experience as a Sous ChefUnderstanding of various cooking methods, ingredients, equipment and proceduresExcellent record of kitchen and staff managementAccuracy and speed in handling emergency situations and providing solutionsMust have NYC DOH Food Protection Certificate.Flexible schedule -- we are a 24-hour kitchen and overnight shifts may be requiredWorking knowledge of various computer software programs (MS Office, MS Excel, etc.) More about us: Savory is a corporate catering company with a mission to elevate the catering experience, making it fresher, quicker, more reliable, and tastier. Savory is a fast-paced environment focused on quality food experiences and hospitality excellence. Our rapid growth has prompted us to seek qualified individuals that will be a positive addition to our tight-knit family and help shape the future of Savory.

Dover Street Market New York Position: Chef de Partie Reporting to: Head Chef and Cafe Manager Date: 5th September 2019 Founded in Paris in 2002 by Rose and Jean Charles Carrarini, Rose Bakery's signature fresh and natural food was brought to the ground floor of Dover Street Market New York in 2013.The Anglo-French bakery's menu changes every day to reflect the very best ingredients available. This philosophy has garnered them an international following, two renowned cook books by Phaidon and multiple locations in Paris, London, Tokyo and Seoul. The Café's commitment to seasonal, healthy and nutritious eating has made menus staples such as the Assiette de Legumes, Quiche and Carrot Cake worldwide best-sellers. Overview: Rose Bakery New York is seeking a Chef de Partie to join our New York City establishment. The selected candidate will be responsible for preparing and cooking menu items in accordance with Rose Bakery standards. Attitude:· A highly motivated individual.· Self-starter, able to set the standard by their own professionalism and attitude.· Must be energetic, self-motivated, self-organized and a team player.· Punctual, possesses excellent time management skills.· Flexible, adapts to the every changing needs of the business.· Possesses an enthusiasm and a passion for the Rose Bakery philosophy. Skills:· Excellent cook who enjoys cooking simply with the best ingredients available.· Strong communicator.· Capable of multi-tasking while maintaining a high attention to detail.· Flexible to the needs of the business. Innate sense of hospitality. Key Responsibilities:· Prepare food, chop produce, butcher meat, prepare sauces and other ingredients.· Comply with and enforce hygiene and food safety standards.· Assist other cooks during the food assembly process.· Assist head chef with ordering food and other supplies.· Assist chef with maintaining high standards of food preparation and service.· Execute service. Help patrons select food and beverages by presenting the menu and making suggestions. Requirements:· Past professional service experience.· Wine and beer knowledge a plus.· A desire to always seek improvements.· General understanding of Department of Health food safety standards.· Cleanliness and organization.

Octopus Ventures, part of Octopus Group, is a leading European Venture Capital firm that helps pioneering entrepreneurs change the world by taking ideas from inception to international scale. Octopus Ventures is headquartered in London and New York, with Operating Partners in San Francisco, Shanghai and Singapore who offer exclusive insight and advice to our portfolio companies looking to expand into new markets. In recent years the team has invested in over 70 outstanding entrepreneurs that are leading the way in disrupting their industries, including but not limited to Allplants, Elvie, Depop, Big Health, graze.com, Eve, Magic Pony, Secret Escapes, Sofar Sounds, Swiftkey, Swoon Editions, tails.com and Zoopla Property Group. About the Role We are looking for a talented people person to join the growing Talent Team. As Portfolio Talent Manager in New York you will work with US based companies, and those that are expanding to the US, to help leaders reach their full potential by supporting the growth of their teams. You will serve as both an expert in the functional area of talent, but also as a partner to founders, investors, and the community at large. The Talent Team is on a mission to help pioneers bring their visions to life through the lens of talent. You will be joining our 3 person team to work with companies across the UK and US. In fact, in your role you will play a huge part in helping businesses with the ambitious task of launching their businesses in the US. We have established a US expansions guide that is used all over the world - you will help ensure that we continue to be a trusted partner and resource for the ambitious companies that launch their companies abroad. As the US Talent Partner you will also work with the US-based resources such as our Operating Partners, technology partners, coaches, etc. to ensure we are connecting the right companies with the right tools. Providing talent support to our companies is important now and will be in the future. As a part of this role you will be responsible for operationalizing the way that we work with companies, and will likely travel every 2 months to London allowing the function to scale with the portfolio, continuously improve, and ultimately last beyond your time in the role: What you will do: Partner with Founders and Investors to successfully complete several engagements with portfolio companies, serving as the talent expert and driving high impact in startups Develop trainings and materials for common talent needs that can be used in the short and long term, including:InterviewingCompensation benchmarkingManager DevelopmentOrganizational planningEmployee Wellbeing Recruit, Interview, and Onboard 5 Operating Partners based in the US within 6 months and manage them and their activities with US based portfolio companies Work with US-based coaches and well-being resources to ensure that US based leaders have access to all Collaborate with the Talent Team and Octopus Ventures team to identify opportunities to improve talent across the Octopus Portfolio Act as the go-to expert for portfolio companies and investment team alike This might describe you: US Talent Guru - you have built out teams in the US in the past and have a deep understanding of what it takes to hire and operate a talented team. Project Management - you can take on a meaty project and execute flawlessly Adaptable - you are OK working on different projects, with different people, sometimes over the course of one day. In fact, you prefer this style of working, every day is a little different! Self-driven - autonomous and proactive, you communicate frequent and often and can be trusted to execute on work without any handholding Detailed - you pay attention to the little things, but you don't let this hold you back from being productive. It shows in the emails you send and the documents you create. Collaborative - you work well with others and do better work because of it. You believe a part of your role is to make the people around you successful. Curious - you don't stop learning or trying to understand why things are the way they are. Qualifications Talent management at a rapidly growing technology startup or venture capital house, and/or innovative growth digital technology company in the US Experience as a business partner and thought leader to venture backed management teams who has demonstrated traction solving core business and operational objectives through people strategies and initiatives. Project management and organization skills to handle multiple projects (small and large) with conflicting priorities and deliver projects on time with excellence Demonstrated data analytics capabilities with the ability to identify insights, alternative solutions and recommendations Microsoft Excel, PowerPoint, Airtable, ATS's etc. Additional Information Our Values and DNA At Octopus we don't just focus on what we do but also how we do it. Everyone shares our values of being straightforward, helpful and bold. And while these are the principles that guide us as an organisation, our DNA goes even further, by revealing our inner strength: We are loyal: we fully buy-in to the company's vision and believe in everything that Octopus stands for. We are respectful: we live and breathe the Octopus values of being helpful, straightforward and bold. We are resilient: we have an inner strength that means we never give in We are intellectually curious: we seek to understand how the world works and we're always learning, adapting and improving We understand who our customers are: and because we know them really well, we always give them our very best. What we offer Octopus has built an exciting and inclusive high-performance culture where employees feel empowered. This means we welcome discussions around flexible working hours. We also understand the value of diversity, and we have a team dedicated to promoting gender, ethnic, socio-economic, LGBT and disability equality, to make sure we back up our words with actions. All Octopus employees are given the opportunity to develop new skills, aim higher and accelerate their careers. Job Location

The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. ??We teach home cooks who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. You will: Prep, mix, and cook vegetables, using recipes as a guide and taste buds for validation Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl) Go above and beyond the call of duty, pitching in wherever and whenever necessary Follow DIG and health department standards Stand and walk for extended periods of time Use hands repetitively for grasping, pushing, pulling, and fine manipulation Go home feeling fulfilled knowing you are a part of a bigger mission to rebuild the food system?? You have: A passion for real, good food?? A desire to develop strong culinary skills The ability to demonstrate and execute a strong work ethic The ability to perform physical requirements of the position (lift up to 50lbs) The willingness to roll up your sleeves and pitch in whenever necessary An appreciation for the people you work with Excellent communication skills A desire for growth Work perks: Commuter benefits?? Complimentary DIG lunch everyday About us: DIG is a farm-to-table food company with over 25 locations in New York and the Northeast, serving seasonal vegetables and culinary comfort food on an urban scale.?? The company is built on a culture of driven curiosity and ambitious innovation, finding and implementing new solutions to offering a simple, healthy, affordable meal. Our mission is to build a better food system (one vegetable at a time) that offers a better deal to customers, cooks, and farmers alike.?? Since getting started in 2011, we have focused on the essentials of our mission- building kitchens, training chefs, and developing one-on-one relationships with over 50 partner farms. The next few years will be a period of expansion, as we open in new cities and use the platform we???ve built for a better conversation around sourcing, cooking, and the business of food.?? And did we mention free DIG for all employees? We strongly recommend the sweet potatoes. DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Diverse candidates encouraged to apply. Requirements: Dig Inn

The Recreational Chef Instructor will be responsible for leading hands on recreational cooking and baking classes in conformity with ICE proprietary class lessons. The Chef will be responsible for ensuring that the highest quality food service and experience for clients are consistently delivered. Up on hire, the Chef may have the opportunity to teach specialty Recreational classes based on qualifications and experience.Specific Job Responsibilities: Teach a minimum of 220 recreational classes a yearLead recreational classes in conformity with ICE lesson plansDemonstrates techniques and concepts as required by the curriculum.Delivers clear, concise and organized lectures as required by the curriculum.Maintains a positive, focused learning environment during class.Assures that classes are conducted in a manner that complies with principles of food safety and sanitation.EXPERIENCEAND EDUCATIONAL REQUIREMENTSCulinary diploma and/or some form of formal Culinary Education.Culinary & Pastry background preferredMinimum of 7 years culinary experience.Previous teaching experience preferredFlexible schedule (weekends and evenings) to accommodate ICE class schedules.Evening hours: 6 p.m. to 11 p.m.Daytime hours: 10am-3pmFine Dining and previous teaching experience preferred.Proficient in Microsoft suite of products including Outlook, PowerPoint, Word and ExcelMust possess a strong sense of urgency and attention to detail.Excellent communication skills both written and verbal; strong presentation and interpersonal skills.Demonstrated ability to interact in a collaborative manner with other departments and teams.Strong critical thinking and problem solving skills required.Ability to act within ICE's Core Behaviors of Professionalism, Accountability, Effective Communication, Positive Mind-Set and ability to Develop Self and Others.*To apply:Forward resume to Kate McCue and/or Roneeta Mewasingh Type: Full-timeExperience:relevant: 7 years (Required)Work authorization:United States (Required) Find companies

We are looking for a professional Sous Chef to join our culinary team, following our Executive Chef's specifications and guidelines. The successful candidate will employ their culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers' satisfaction. Responsibilities Help in the preparation and design of all food menusProduce high quality plates both design and taste wiseEnsure that the kitchen operates in a timely way that meets our quality standardsFill in for the Executive Chef in planning and directing food preparation when necessaryResourcefully solve any issues that arise and seize control of any problematic situationManage and train kitchen staff, establish working schedule and assess staff's performanceOrder supplies to stock inventory appropriatelyComply with and enforce sanitation regulations and safety standardsMaintain a positive and professional approach with coworkers and customers Requirements 3+ years of experience as a Sous ChefUnderstanding of various cooking methods, ingredients, equipment and proceduresExcellent record of kitchen and staff managementAccuracy and speed in handling emergency situations and providing solutionsMust have NYC DOH Food Protection Certificate.Flexible schedule -- we are a 24-hour kitchen and overnight shifts may be requiredWorking knowledge of various computer software programs (MS Office, MS Excel, etc.) More about us: Savory is a corporate catering company with a mission to elevate the catering experience, making it fresher, quicker, more reliable, and tastier. Savory is a fast-paced environment focused on quality food experiences and hospitality excellence. Our rapid growth has prompted us to seek qualified individuals that will be a positive addition to our tight-knit family and help shape the future of Savory.

Position OverviewThe Kitchen Designer is responsible for transforming initial floorplans into designs while ensuring that product meets the brand standards. In this role, you are expected to utilize CAD design systems to create the technical drawings for the kitchen design for product manufacturing. Some of your responsibilities include but are not limited to drawing CAD sets, pricing, renderings, appliance specifications, order placements, order confirmations, site measurements and providing on-going technical support. Assist with the preparation of proposal, generating contracts and documentation.Overview and approve the various stages along the project, from sketch to pricing to CAD drawings to the final master drawings in order to ensure adequate and accurate detailing of all parts and units of the design prior to production.You will collaborate and consult with team of Kitchen Designers, Technical Designers as well as the Project manager to be able to clearly and precisely execute your responsibilities. Essential Duties, Functions and ResponsibilitiesPrepare detailed drawing-sets for estimate, production and installation.Prepare dimensional schematics based on codes, materials, production method specifications based on client's "Wants" and Needs.Generate the project estimate and recommend appropriate materials/appliances to be used.Translate the design's conceptual ideas and sketches into a professional blueprint.Utilize 3D Studio Max program (or another available 3D software) to prepare photo realistic kitchen design renderings for presentation, when applicable and after pre-approval.Plan the operative aspect and visual look of the kitchen spaces to ensure client's expectations for functionality and comfort are met.Identify technical problems and provide practical solutions to the size and complexity of the project.Review floor plan and analyze various codes where applicable make weight, volume, and stress calculations for the materials to be used. Create detailed schematics that are utilized in the manufacturing of products. Assist with generating final pricing/quote for the production.Revise and update existing drawings reflecting design changes in collaboration with the team. Submit final approved CAD drawing to production.Understand and be able to interpret architectural client drawings. Qualifications (Knowledge, Skills, and Abilities)Knowledge of cabinetry, countertop materials, flooring, and appliancesAbility to professionally solve problems with clients and vendorsOutstanding AutoCad abilities; be able to independently put together Sections, Details and Elevations utilizing the software.Ability to "think in 3D" to understand 3D project concepts Ability to envision projects including how color and light balance out in projects.Possess knowledge in material compositions and construction methods that are applicable to high-end cabinetry or interior build out. Ability to visualize, design and draw kitchens of custom cabinetry. Exhibit ability to organize and handle multiple projects simultaneously. Demonstrate Critical thinking and problem-solving abilityPossess good judgement and immaculate attention to detail.Excellent knowledge of reading blueprints and demonstrated knowledge of building and cords/codes as necessary. Exceptional Organizational and Time Management skills. Manifest outstanding technical abilities.Have great communication verbal and written skills.Possess superior interpersonal skills. Be able to work and collaborate in a team environment. Exhibit pleasant and confident demeanor when dealing with colleagues and clients.Possess a friendly and outgoing attitude reflecting strong drive and desire to succeed Requirements Education/ProficiencyAssociate's or bachelor's degree of a technical trade school in CAD, drafting or related field; Architecture, Interior design, Art Design or Product Design background could also be useful.AutoCAD-a mustSketchUp with V-Ray-a plusAdobe Suite-Photoshop, Dimension, Acrobat-a plusOffice Suite-PowerPoint, Word, Excel-a mustKnowledge of other industry specific software and 3d programs-a plus. Creativity/Experience Have a sharp and creative eye and an extraordinary attention to detail.Manifest efficiency and work efficiently.Process focused yielding an accurately execution of project. Understanding of plumbing fixtures, countertops, flooring, appliances-a plus.Project Management understanding-a plusResidential experience-a must, Commercial/Multi-Unit experience-a plus. Schedule Must be able to work a full-time work schedule including weekdays, weekends and holidays.

REQUIREMENTS/NECESSARY SKILLS FOR RECRUITMENT:Creative co-working space is looking for energetic, enthusiastic, & selfmotivatedhospitality intern. Must be available 3 days a week and flexible withour hours of operation daily.QUALIFICATIONS:• Must have hospitality experience• Must be able to communicate calmly, clearly, and effectively• Must have strong organizational skills• Must be able to work in a fast paced environment• Must be able to work independently as well as within a team• Must be versatile, hard-working, and self-motivated• Must be focused and detail orientedRESPONSIBILITIES:• Maintain a high level of hospitality between current members and guests• Active upkeep of overall ground floor aesthetic• Track and document all incoming packages• Assist with new member move-ins• Answer all phone inquiries about the space• Create new membership welcome kits• Collaborate with team in developing membership experiences

ICE is dedicated to inspiring our students to reach their full potential through an education that emphasizes technique and professionalism. We accomplish this in a passionate, disciplined environment that fosters excellence, critical thinking and creativity in students, faculty and staff. POSITION SUMMARY:ICE is seeking Career Pastry & Baking Chef Instructors. The Career Pastry & Baking Chef Instructors will use our curriculum to lead hands-on pastry & baking classes in an inspirational environment. Specific Job Responsibilities:Motivate and guide aspiring culinary professionals to find their culinary voice.Conduct in-classroom demonstrations as required by curriculum.Demonstrate techniques and concepts as required by the curriculum.Deliver clear, concise and organized lecturesAssess student performance through observation and interaction, along with written and practical examinations.Maintain a positive and focused learning environment.Assure classes are conducted in a manner that complies with principles of food safety and sanitation.Maintain accurate records of student attendance and performance.Attend meetings and faculty orientation as required. EXPERIENCE AND EDUCATIONAL REQUIREMENTSCulinary or Pastry & Baking diploma and/or some form of formal Culinary or Pastry & Baking Education.Must possess a solid foundation of culinary and/or pastry & baking knowledge, with a strong desire for continued learningMinimum of seven (7) years of pastry & baking experience with some supervisory responsibilities. Fine Dining experience a plus.Teaching experience preferred, not mandatory.Flexible schedule (weekends and evenings) to accommodate ICE class schedules.Must possess a strong sense of urgency and attention to detail.Excellent communication skills both written and verbal; strong presentation and interpersonal skills.Demonstrated ability to interact in a collaborative manner with other departments and teams.Working knowledge of Microsoft suite of products including Outlook. To apply:Forward resume and cover letter to and/or ABOUT ICE The Institute of Culinary Education (ICE) is one of the largest and most diverse culinary schools in the world with campuses in New York and Los Angeles. Established in 1975, ICE offers award-winning six to 13-month career training programs in Culinary Arts, Pastry & Baking Arts, Health-Supportive Culinary Arts, Restaurant & Culinary Management and Hotel & Hospitality Management and continuing education programs in Artisan Bread Baking and the Art of Cake Decorating - with more than 14,000 successful alumni, many of whom are leaders in the industry. ICE also offers continuing education for culinary professionals, hosts more than 500 special events each year and is home to one of the world's largest recreational cooking, baking and beverage programs with 26,000 students annually. ICE's 74,000-square-foot, cutting edge campus in New York City and its new 38,000-square-foot campus in Los Angeles were designed for inspiration, creativity and community. Visit us at ice.edu, watch our videos on YouTube at ,or join us on Twitter, Instagram and Facebook to find your culinary voice™.For more information about ICE, please visit our website at ice.edu or connect with on Facebook, Twitter and Instagram. Watch our videos on YouTube at: Institute of Culinary Education is an equal opportunity employer. Job Type: Part-time

Job Description We are a leading B2B hotel reservation wholesaler that are currently looking for Hotel Account Executive / Business Development who has experience of negotiating with hotels and suppliers. The position works with hotels or suppliers to negotiate rates and contracts with them. It needs lots of energy and enthusiasm and a "can do" attitude. Key Roles & Responsibilities: - Negotiate and contract rates, special offers, allotment and terms conditions with hotels ensuring the best rates and availability. - Analyze product/sales reports to identify market trends and revenue/room nights sales growth opportunities. - Develop relationship with hotels and suppliers. - Assist in resolving complaints and issues of hotels and suppliers. - Follow up and load contracts. - Give training to other departments. Requirement: - At least 2 years of relevant experience in travel/hospitality field. - Experience at working with/for a hotel and have great contacts within the industry. - Ability to build strong relationship with key accounts - Excellent communication and negotiation skills. - Self-motivate and manage multiple tasks. - Bilingual: Mandarin and English Benefits: - The company is very fast growing with positive and friendly working environment. - Great potential to grow. - The company offers health insurance, paid vacations, paid sick days and 401(K) (eligibility may apply). Please include salary expectation when sending resume. Job Type: Full-time

Job Details Chef Alex Stupak is seeking dedicated cooks to join or growing team at our newest restaurant in midtown. Empellon is a flagship focused on modern/progressive Mexican inspired cuisine. We are open for lunch and dinner. We offer competitive pay, opportunity for growth and promotion from within. We prefer to work with people who are restaurant focused and dream of having one of their own one day. __________ Ideal Candidates Possess: +At least 2 years kitchen experience preferably within a fine dining restaurant group. +Great knowledge of all line level cooking stations. +A highly professional and polished approach in the kitchen. +Excellent verbal communication skills. +DOH Food protection certified. __________ Benefits: We offer medical, dental, vision and transit benefits after 60 days of full time employment. If you are interested in joining the team at Empellon please send us your resume and we will respond quickly. compensation (15-18 hourly/Based on experience + Excellent Benefits Package) Compensation details Benefits available for full time employees. Required Skills Advanced Knife Handling Charcuterie Chopping Commissary Enforcement Of Safety / Sanitation Standards Family Meal Fish Cookery Fish butchery

TITLE: Pantry Cook REPORTS TO: Chef POSITION SUMMARY: Portion, prepare and assemble all cold food items, salads, cold appetizers and hot and cold desserts offered in the restaurant. Accomplishes all food preparation, cooking methods, procedures and timing to ensure that all food products meet the specifications and quality standards of Ruth's Chris Steak House. ESSENTIAL JOB FUNCTIONS: (Key Tasks and Responsibilities) Reports to work on time and is on the pantry station as indicated on the weekly work schedule. Uniform meets restaurant requirements and is maintained and clean. Sets-up the pantry station to include all cold food items, preparation equipment, smallwares, plateware, food ingredients, garnishes and supply items needed for effective operation of the station. Follows the Pantry Station Prep List for station set-up and stocking. Reports any problems or discrepancies to the Chef on a timely basis. Assists other kitchen personnel in food preparation and sidework as assigned by the Chef. Preps all food product according to the standards and procedures stated on the Ruth's Chris Steak House recipe cards. Preps and cooks all food to ensure that all items are prepared according to company specifications, recipes, procedures, plate presentation and quality standards. Ensures our guests have a superior dining experience by correctly timing and preparing all food product. Checks, prior to the start of the shift, the par and stock levels of all salad ingredients, cold appetizers, dessert items, condiments, garnishes, equipment, chilled plates and other service plateware and smallwares to ensure sufficient quantity for the demands of the business. Maintains sufficient back-up par levels. Communicates any discrepancies to the Chef. Correctly prepares vegetables for salads; portions and plates salads and desserts and ensures that all food is prepared and served up to Ruth's Chris standards of quality, presentation and timing. Communicates and coordinates with the food runners and expeditor to ensure that all food product is prepared and ready for service at the correct time. Rotates and restocks all pantry food items, condiments, plateware, smallwares, equipment and supplies throughout the shift to ensure sufficient stock and back-up levels for the demands of the business. Maintains the highest degree of sanitation, cleanliness and food safety for work area to include counter tops, refrigeration units, floors, walls and shelving. Accomplishes all job duties while adhering to all safety guidelines and practices throughout the shift. Immediately reports any unsafe condition or unsafe act, accidents and/or injuries to the Chef. Correctly completes all station closing duties at the end of each shift. Assists Chef on Duty and kitchen personnel in accomplishing closing duties and kitchen cleanliness. JOB REQUIREMENTS: Must be able to lift, handle, carry food, smallwares, equipment, supplies and paper goods at a minimum of 50 pounds. Must be able to constantly stand and exert well-paced mobility for a period up to four hours in length. Must be able to bend, kneel, stoop, reach and squat on a frequent basis to receive and store stock, supplies and equipment as well as to work the line during service periods. Must be able to taste - to be able to distinguish between and among flavors, spices, temperatures, mouth feel and smell - to distinguish between and among odors and scents as to their appeal and level of intensity for all food and beverage products. Must be able to work in an environment subject to extreme cold 30 degrees, heat temperatures above 100 degrees, loud noises from restaurant equipment and machinery, and fumes, odors, dust and smoke. Maintains good grooming habits. MINIMUM QUALIFICATIONS: Minimum 6 months experience as a pantry or salad cook in a full service, fine dining upscale, table cloth or casual dining restaurant required. Experience with fresh products preferred. Minimum 100 covers per shift. Must be able to communicate effectively and listen attentively to supervisors,other team members, vendors and guests. Ability to speak, read and understand English. Apply Now

The Career Culinary Chef will be responsible for leading hands on culinary classes in conformity with ICE lesson plans.Specific Job ResponsibilitiesConduct in-classroom demonstrations as required by curriculum.Demonstrate techniques and concepts as required by the curriculum.Deliver clear, concise and organized lectures as required by the curriculum.Assess student performance through observation and interaction, along with written and practical examinations.Maintain a positive, focused learning environment during class.Assure that classes are conducted in a manner that complies with principles of food safety and sanitation.Maintain accurate records of student attendance and performance.Attends meetings and faculty orientation as required.Experience & Educational RequirementsCulinary diploma and/or some form of formal culinary education.Minimum of seven (7) years of culinary experience with some supervisory responsibilities.Flexible schedule (weekends and evenings) to accommodate ICE class schedules.Fine dining experience preferred.Must possess a strong sense of urgency and attention to detail.Excellent communication skills both written and verbal; strong presentation and interpersonal skills.Demonstrated ability to interact in a collaborative manner with other departments and teams.Strong critical thinking and problem-solving skills required.Must possess a strong sense of urgency and attention to detail.Excellent written and verbal communication skills; strong presentation and interpersonal skills.Demonstrated ability to interact in a collaborative manner with other departments and teams.Working knowledge of Microsoft suite of products including Outlook, PowerPoint, Word and Excel.To ApplyForward resume and cover letter to or is dedicated to inspiring our students to reach their full potential through an education that emphasizes technique and professionalism. We accomplish this in a passionate, disciplined environment that fosters excellence, critical thinking and creativity in students, faculty and staff.About the Institute of Culinary EducationThe Institute of Culinary Education (ICE) is one of the largest and most diverse culinary schools in the world with campuses in New York and Los Angeles. Established in 1975, ICE offers award-winning six to 13-month career training programs in Culinary Arts, Pastry & Baking Arts, Health-Supportive Culinary Arts, Restaurant & Culinary Management and Hotel & Hospitality Management and continuing education programs in Artisan Bread Baking and The Art of Cake Decorating - with more than 14,000 successful alumni, many of whom are leaders in the industry. ICE also offers professional development for culinary professionals, hosts more than 500 special events each year and is home to one of the world's largest recreational cooking, baking and beverage programs with 26,000 students annually. ICE's 74,000-square-foot, cutting-edge campus in New York City and 38,000-square-foot Los Angeles campus were designed for inspiration, creativity and community. Visit us at ice.edu, watch our videos on YouTube at youtube.com/iceculinary, or join the conversation on Twitter, Instagram and Facebook to find your culinary voice™.Job Type: Full-timeExperience:relevant: 7 years (Required)Work authorization:United States (Required)

ICE is dedicated to inspiring our students to reach their full potential through an education that emphasizes technique and professionalism. We accomplish this in a passionate, disciplined environment that fosters excellence, critical thinking and creativity in students, faculty and staff. POSITION SUMMARY:ICE is seeking Career Pastry & Baking Chef Instructors. The Career Pastry & Baking Chef Instructors will use our curriculum to lead hands-on pastry & baking classes in an inspirational environment. Specific Job Responsibilities:Motivate and guide aspiring culinary professionals to find their culinary voice.Conduct in-classroom demonstrations as required by curriculum.Demonstrate techniques and concepts as required by the curriculum.Deliver clear, concise and organized lecturesAssess student performance through observation and interaction, along with written and practical examinations.Maintain a positive and focused learning environment.Assure classes are conducted in a manner that complies with principles of food safety and sanitation.Maintain accurate records of student attendance and performance.Attend meetings and faculty orientation as required. EXPERIENCE AND EDUCATIONAL REQUIREMENTSCulinary or Pastry & Baking diploma and/or some form of formal Culinary or Pastry & Baking Education.Must possess a solid foundation of culinary and/or pastry & baking knowledge, with a strong desire for continued learningMinimum of seven (7) years of pastry & baking experience with some supervisory responsibilities. Fine Dining experience a plus.Teaching experience preferred, not mandatory.Flexible schedule (weekends and evenings) to accommodate ICE class schedules.Must possess a strong sense of urgency and attention to detail.Excellent communication skills both written and verbal; strong presentation and interpersonal skills.Demonstrated ability to interact in a collaborative manner with other departments and teams.Working knowledge of Microsoft suite of products including Outlook. To apply:Forward resume and cover letter to and/or ABOUT ICE The Institute of Culinary Education (ICE) is one of the largest and most diverse culinary schools in the world with campuses in New York and Los Angeles. Established in 1975, ICE offers award-winning six to 13-month career training programs in Culinary Arts, Pastry & Baking Arts, Health-Supportive Culinary Arts, Restaurant & Culinary Management and Hotel & Hospitality Management and continuing education programs in Artisan Bread Baking and the Art of Cake Decorating - with more than 14,000 successful alumni, many of whom are leaders in the industry. ICE also offers continuing education for culinary professionals, hosts more than 500 special events each year and is home to one of the world's largest recreational cooking, baking and beverage programs with 26,000 students annually. ICE's 74,000-square-foot, cutting edge campus in New York City and its new 38,000-square-foot campus in Los Angeles were designed for inspiration, creativity and community. Visit us at ice.edu, watch our videos on YouTube at ,or join us on Twitter, Instagram and Facebook to find your culinary voice™.For more information about ICE, please visit our website at ice.edu or connect with on Facebook, Twitter and Instagram. Watch our videos on YouTube at: Institute of Culinary Education is an equal opportunity employer. Job Type: Part-time

The Recreational Chef Instructor will be responsible for leading hands on recreational cooking and baking classes in conformity with ICE proprietary class lessons. The Chef will be responsible for ensuring that the highest quality food service and experience for clients are consistently delivered. Up on hire, the Chef may have the opportunity to teach specialty Recreational classes based on qualifications and experience.Specific Job Responsibilities: Teach a minimum of 220 recreational classes a yearLead recreational classes in conformity with ICE lesson plansDemonstrates techniques and concepts as required by the curriculum.Delivers clear, concise and organized lectures as required by the curriculum.Maintains a positive, focused learning environment during class.Assures that classes are conducted in a manner that complies with principles of food safety and sanitation.EXPERIENCEAND EDUCATIONAL REQUIREMENTSCulinary diploma and/or some form of formal Culinary Education.Culinary & Pastry background preferredMinimum of 7 years culinary experience.Previous teaching experience preferredFlexible schedule (weekends and evenings) to accommodate ICE class schedules.Evening hours: 6 p.m. to 11 p.m.Daytime hours: 10am-3pmFine Dining and previous teaching experience preferred.Proficient in Microsoft suite of products including Outlook, PowerPoint, Word and ExcelMust possess a strong sense of urgency and attention to detail.Excellent communication skills both written and verbal; strong presentation and interpersonal skills.Demonstrated ability to interact in a collaborative manner with other departments and teams.Strong critical thinking and problem solving skills required.Ability to act within ICE's Core Behaviors of Professionalism, Accountability, Effective Communication, Positive Mind-Set and ability to Develop Self and Others.*To apply:Forward resume to Kate McCue and/or Roneeta Mewasingh Type: Full-timeExperience:relevant: 7 years (Required)Work authorization:United States (Required) Find companies

The Institute of Culinary Education runs thelargest and broadest hands-on recreational cooking program in America. Founded in 1975, this program has helpeddefine what a modern cooking school could, and should be. The program drawscustomers from around the nation and world, and has won multiple IACP awardsfor excellence. Reporting directly tothe Director of the School of Recreational Cooking, the Recreational LeadInstructor is intimately involved in the broad range of management, planning,scheduling, recipe writing/editing and instruction of classes that are requiredto run the program.Specific Job Responsibilities include: · Set and maintain the overall standards for theprogram· Daily monitoring/supervision of RecreationalClasses· Instructor recruitment, hiring, and supervision· Staying current with industry trends in orderto determine/develop new classes· Lead recreational class development, menucreation, recipe testing and costing· Collaboratein the analysis and scheduling of recreational classes· Lead the staffing of all recreational classes· Lead the management of the division's overallfood costing· Establish and maintain working relationshipswith NYC chefs and restaurants for new and continued recreational class offerings· Periodic responsibilities serving asambassador for VIP chefs / special events· Teach recreational classes, including nightsand weekendsYou also may be assigned additionalduties/responsibilities by ICE.BACKGROUND & SKILLS· Culinary/Pastry diploma and/or some form offormal Culinary Education· Minimum of 7 years culinary experience,preferably with management and administrative experience· Minimum of 5 years recipe editing and writing· True and demonstrated passion for multipledimensions of the culinary universe· Previous teaching experience preferred· Experience in service business operations a plus· Proficiency in both culinary and pastry a plus· Excellent communication skills both writtenand verbal; strong presentation and interpersonal skills· Strong critical thinking and problem solvingskills required· Highly organized, detail oriented andproficient at multi-tasking· Proficient in Microsoft suite of productsincluding Outlook, PowerPoint, Word and Excel· Ability to work nights and weekends· Existing contacts in the NYC culinarycommunity is a plus!Salary· Commensurate with experienceTo ApplyPlease send letter and resume to: Kate McCue and/or Roneeta Mewasingh Type: Full-timeExperience:relevant: 7 years (Required)Work authorization:United States (Required)

The Career Culinary Chef will be responsible for leading hands on culinary classes in conformity with ICE lesson plans.Specific Job ResponsibilitiesConduct in-classroom demonstrations as required by curriculum.Demonstrate techniques and concepts as required by the curriculum.Deliver clear, concise and organized lectures as required by the curriculum.Assess student performance through observation and interaction, along with written and practical examinations.Maintain a positive, focused learning environment during class.Assure that classes are conducted in a manner that complies with principles of food safety and sanitation.Maintain accurate records of student attendance and performance.Attends meetings and faculty orientation as required.Experience & Educational RequirementsCulinary diploma and/or some form of formal culinary education.Minimum of seven (7) years of culinary experience with some supervisory responsibilities.Flexible schedule (weekends and evenings) to accommodate ICE class schedules.Fine dining experience preferred.Must possess a strong sense of urgency and attention to detail.Excellent communication skills both written and verbal; strong presentation and interpersonal skills.Demonstrated ability to interact in a collaborative manner with other departments and teams.Strong critical thinking and problem-solving skills required.Must possess a strong sense of urgency and attention to detail.Excellent written and verbal communication skills; strong presentation and interpersonal skills.Demonstrated ability to interact in a collaborative manner with other departments and teams.Working knowledge of Microsoft suite of products including Outlook, PowerPoint, Word and Excel.To ApplyForward resume and cover letter to or is dedicated to inspiring our students to reach their full potential through an education that emphasizes technique and professionalism. We accomplish this in a passionate, disciplined environment that fosters excellence, critical thinking and creativity in students, faculty and staff.About the Institute of Culinary EducationThe Institute of Culinary Education (ICE) is one of the largest and most diverse culinary schools in the world with campuses in New York and Los Angeles. Established in 1975, ICE offers award-winning six to 13-month career training programs in Culinary Arts, Pastry & Baking Arts, Health-Supportive Culinary Arts, Restaurant & Culinary Management and Hotel & Hospitality Management and continuing education programs in Artisan Bread Baking and The Art of Cake Decorating - with more than 14,000 successful alumni, many of whom are leaders in the industry. ICE also offers professional development for culinary professionals, hosts more than 500 special events each year and is home to one of the world's largest recreational cooking, baking and beverage programs with 26,000 students annually. ICE's 74,000-square-foot, cutting-edge campus in New York City and 38,000-square-foot Los Angeles campus were designed for inspiration, creativity and community. Visit us at ice.edu, watch our videos on YouTube at youtube.com/iceculinary, or join the conversation on Twitter, Instagram and Facebook to find your culinary voice™.Job Type: Full-timeExperience:relevant: 7 years (Required)Work authorization:United States (Required)

The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. ??We teach home cooks who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. You will: Prep, mix, and cook vegetables, using recipes as a guide and taste buds for validation Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl) Go above and beyond the call of duty, pitching in wherever and whenever necessary Follow DIG and health department standards Stand and walk for extended periods of time Use hands repetitively for grasping, pushing, pulling, and fine manipulation Go home feeling fulfilled knowing you are a part of a bigger mission to rebuild the food system?? You have: A passion for real, good food?? A desire to develop strong culinary skills The ability to demonstrate and execute a strong work ethic The ability to perform physical requirements of the position (lift up to 50lbs) The willingness to roll up your sleeves and pitch in whenever necessary An appreciation for the people you work with Excellent communication skills A desire for growth Work perks: Commuter benefits?? Complimentary DIG lunch everyday About us: DIG is a farm-to-table food company with over 25 locations in New York and the Northeast, serving seasonal vegetables and culinary comfort food on an urban scale.?? The company is built on a culture of driven curiosity and ambitious innovation, finding and implementing new solutions to offering a simple, healthy, affordable meal. Our mission is to build a better food system (one vegetable at a time) that offers a better deal to customers, cooks, and farmers alike.?? Since getting started in 2011, we have focused on the essentials of our mission- building kitchens, training chefs, and developing one-on-one relationships with over 50 partner farms. The next few years will be a period of expansion, as we open in new cities and use the platform we???ve built for a better conversation around sourcing, cooking, and the business of food.?? And did we mention free DIG for all employees? We strongly recommend the sweet potatoes. DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Diverse candidates encouraged to apply. Requirements: Dig Inn

The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. ??We teach home cooks who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. You will: Prep, mix, and cook vegetables, using recipes as a guide and taste buds for validation Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl) Go above and beyond the call of duty, pitching in wherever and whenever necessary Follow DIG and health department standards Stand and walk for extended periods of time Use hands repetitively for grasping, pushing, pulling, and fine manipulation Go home feeling fulfilled knowing you are a part of a bigger mission to rebuild the food system?? You have: A passion for real, good food?? A desire to develop strong culinary skills The ability to demonstrate and execute a strong work ethic The ability to perform physical requirements of the position (lift up to 50lbs) The willingness to roll up your sleeves and pitch in whenever necessary An appreciation for the people you work with Excellent communication skills A desire for growth Work perks: Commuter benefits?? Complimentary DIG lunch everyday About us: DIG is a farm-to-table food company with over 25 locations in New York and the Northeast, serving seasonal vegetables and culinary comfort food on an urban scale.?? The company is built on a culture of driven curiosity and ambitious innovation, finding and implementing new solutions to offering a simple, healthy, affordable meal. Our mission is to build a better food system (one vegetable at a time) that offers a better deal to customers, cooks, and farmers alike.?? Since getting started in 2011, we have focused on the essentials of our mission- building kitchens, training chefs, and developing one-on-one relationships with over 50 partner farms. The next few years will be a period of expansion, as we open in new cities and use the platform we???ve built for a better conversation around sourcing, cooking, and the business of food.?? And did we mention free DIG for all employees? We strongly recommend the sweet potatoes. DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Diverse candidates encouraged to apply. Requirements: Dig Inn

The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. ??We teach home cooks who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. You will: Prep, mix, and cook vegetables, using recipes as a guide and taste buds for validation Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl) Go above and beyond the call of duty, pitching in wherever and whenever necessary Follow DIG and health department standards Stand and walk for extended periods of time Use hands repetitively for grasping, pushing, pulling, and fine manipulation Go home feeling fulfilled knowing you are a part of a bigger mission to rebuild the food system?? You have: A passion for real, good food?? A desire to develop strong culinary skills The ability to demonstrate and execute a strong work ethic The ability to perform physical requirements of the position (lift up to 50lbs) The willingness to roll up your sleeves and pitch in whenever necessary An appreciation for the people you work with Excellent communication skills A desire for growth Work perks: Commuter benefits?? Complimentary DIG lunch everyday About us: DIG is a farm-to-table food company with over 25 locations in New York and the Northeast, serving seasonal vegetables and culinary comfort food on an urban scale.?? The company is built on a culture of driven curiosity and ambitious innovation, finding and implementing new solutions to offering a simple, healthy, affordable meal. Our mission is to build a better food system (one vegetable at a time) that offers a better deal to customers, cooks, and farmers alike.?? Since getting started in 2011, we have focused on the essentials of our mission- building kitchens, training chefs, and developing one-on-one relationships with over 50 partner farms. The next few years will be a period of expansion, as we open in new cities and use the platform we???ve built for a better conversation around sourcing, cooking, and the business of food.?? And did we mention free DIG for all employees? We strongly recommend the sweet potatoes. DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Diverse candidates encouraged to apply. ?? Requirements: Dig Inn