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Assistant Kitchen Supervisor Location: nd St Union City, NJ 07087 Who You'll Work For REEF's mission is to connect the world to your block. We transform underutilized urban spaces into neighborhood hubs that connect people to locally curated goods, services, and experiences. With an ecosystem of 4,500 locations and a team of 15,000 people, REEF is the largest operator of mobility, logistics hubs, and neighborhood kitchens in North America. Together we are leveraging the power of proximity to keep our communities moving forward in a sustainable and thoughtful way. What You'll Do Assistant Kitchen Supervisor is responsible for providing technical support to the Kitchen Manager, while exhibiting leadership and direction to kitchen personnel. The Assistant Kitchen Manager manages operations and personnel in the absence of the Kitchen Manager. They are responsible for the quality of the food, while ensuring seamless operations. Primary Duties And Responsibilities Sets up stations with all necessary supplies Handles, stores and rotates all products properly Cooks menu items in cooperation with the rest of the kitchen staff Cover Kitchen Manager duties as needed Always follows supervisors' direction Follows proper cooking techniques for all dishes Ensures food quality and timeliness Practices correct food handling and food storage procedures according to company and state regulations Complies with all nutrition, sanitation and safety regulations and standards Reports all unsafe working conditions, operational needs and equipment or aspects of the kitchen in need of repair to management Assist in managing workforce hours Assist with cost of goods sold Train new hires & coach employees as needed Assist with inventory management Other duties as assigned and modified at manager's discretion. What We Want From You Leadership skills Restaurant Experience, preferable Some Knowledge of COGS and Inventor Previous cooking and supervision experience Open availability Operational knowledge of hospitality equipment Ability to multi-task and prioritize Ability to perform under pressure Accuracy and speed in executing assigned tasks Excellent understanding of various cooking methods, ingredients, equipment and procedure. PHYSICAL DEMANDS While performing the duties of this job, the incumbent is regularly required to use hands and fingers to handle or feel. Incumbent is occasionally required to taste or smell Push, pull, and lift up to 50 lbs on a weekly basis. Be able to reach, bend, stoop and work in a standing position for a long period of time WORKING CONDITIONS Must be comfortable working in a shared space, with constant noise, without the use of a private office Must be able to cope with frequent changing priorities and deadlines with a high degree of optimism, professionalism & collaboration Schedules may vary from week to week based on business demands in excess of 40 hours with or without notice including weekends, nights, holidays REEF Technology is an equal opportunity employer, and we value diversity at our company. REEF does not discriminate on the basis of race, religion, color, sex, national origin, gender identity, gender expression, sexual orientation, age, marital status, veteran status, or disability status. REEF complies with all applicable equal employment opportunity legislation in each jurisdiction in which it operates.

Being Our EXECUTIVE CHEF The Executive Chef has total responsibility for Water Street Grill, Banquets, and culinary staff for leading these areas. The Executive Chef is responsible for leading by example and developing their staff as assets for the hotel. They direct food preparation, productions and control for all food outlets and banquet facilities at the hotel and ensure that the kitchen provides fresh, appealing, properly flavored foods while focusing on food costs. As Executive Chef you will be: • Responsible for the development and enhancement of the food product that is presented to guests. Make changes that respond to the marketplace and to guests' needs, both present and anticipated. Recommend changes to the food product. Use market research to develop new products and menu concepts. • Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards. • Work in support of team goals and measure effectiveness through the Food & Beverage profit and service performance of the hotel. Ensure that all goals are geared toward exceeding guest's expectations. Participate in long range planning. • Responsible for the selection, training, and development of the personnel within the department; planning, assigning and directing work: appraising performance; rewarding and disciplining employees; safety; addressing complaints and resolving problems; and overseeing departmental matters as they relate to federal, state and local employment and civil rights laws. • Review staffing levels to ensure that guest service, operational needs and financial objectives are met. • Supervise and coordinate activities of cooks and workers engaged in food preparation. • Demonstrate new cooking techniques and equipment to staff. • Develop and implement guidelines and control procedures for purchasing and receiving areas. • Establish goals including performance goals, budget goals, team goals, etc. • Communicate the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. • Manage department controllable expenses including food cost, supplies, uniforms, and equipment. • Work closely with vendors to obtain the highest quality offerings at the most reasonable price. • Provide direction for menu development. • Determine how food should be presented, and create decorative food displays. • Recognize superior quality products, presentations, and flavor. • Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Interact with guests to obtain feedback on product quality and service levels. • Empower employees to provide excellent customer service. Establish guidelines so employees understand expectations and parameters. Ensure employees receive on-going training to understand guest expectations. • Control the elements that determine profit and loss. Responsible for all major kitchen/restaurant operating expenses. Set margins and manage the business against projections. Requirements • High school diploma or GED • 6 years of experience in the culinary, food and beverage, or related professional area. • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years' experience in the culinary, food and beverage, or related professional area. • Must be able to speak, read, write and understand the primary language(s) used in the workplace. • Ability to create marketing strategies and promotional menu items with Chef to increase business volumes. • Must have a positive attitude at all times and serve a leader on the hotel's Leadership Group Why Concord Hospitality? Concord's foundation is our 5 Key Cornerstones: Quality, Integrity, Community, Profitability, and our newest - having Fun. We strive to hire the BEST associates in the market and thus provide a great working environment that associates find appealing. Enjoy a culture where you are valued and our Associate First policy is a way of life. Utilize your hospitality talents with a Company that cares about you and your development. We do many fun things on property to stay engaged with our associates and show you we care about you. If you are seeking a position where you can grow and be a part of a fun team, this job may be your answer. Here are some reasons our associates like working for us: • Our Benefits (applies to Full Time Associates Only) - Manager Benefits start 7 days after first day! • Competitive Pay aligned with the local market • Great Benefits including various levels of Medical plans, prescription discounts plus vision/dental • 401K Retirement Program with company contribution - FREE MONEY! • Complimentary Hotel Room Night Program - Receive 7 free nights a year • Group Life Insurance equal to your annual salary • Voluntary Short and Long Term Disability Programs • Verizon Wireless Discount - save up to 18% off your billing a month with our partnership with Verizon • Concord Provides great development through classroom training, online through our Learning Management System (LMS), as well as providing you options for Education Assistance Programs through University of Phoenix saving you 5% off tuition costs - take classes related to hospitality and save up to 9% off the tuition price • Great company growth means opportunities to advance and move to many great places across the country or grow in your own city! We support our associates inner need to expand their careers and provide you the guidance to do so! We are proud to be an EEO employer M/F/D/V. We maintain a drug-free workplace