Sushi Chef | Aqua - NYC | Now Hiring (Flatiron)

Premier catering company is hiring Chef: a passionate and detail oriented Chef to join our team. Chef will be responsible to: develop new menu items, food prep, kitchen management of operations, ensuring food safety sanitation and compliance with nyc dept of health(food handlers license required), manage inventory, hire and train staff. Cooks: talented and flexible cooks to work in busy kitchen. Must be flexible to work early morning hours and possibly weekends as needed. Must have experience cooking (at least 5 years) and food handlers license is a plus. Catering Delivery Staff: Delivery staff needed to help prepare client orders and deliver orders-either via public transport or driving. Valid drivers license needed. Please submit resume and you will be contacted.

Culinary Agents is working with the team at Lolita to connect them with talented hospitality professionals. Lolita - Now Hiring: Sous Chef Click here to learn more & apply today! Job Title: Sous Chef Reports to:  Chef/Owners Core Competencies: Be on time, clean and appropriately groomed, in uniform (chef jacket, appropriate pants, non slip shoes), ready to work. Clock in and out on time at beginning and end of shift, and for breaks to avoid meal penalty (unless otherwise authorized by the supervising Chef/manager). Maintain a professional demeanor at all times. Demonstrate ability to work all stations with a high level of proficiency, including banquet production/execution as needed. Willingness to take on any task as directed by the Chef, in order to pursue excellence in the kitchen at all times. Be committed to constant learning and growth. Bring any ideas for further training, development and certifications. Communicate effectively and professionally with all staff members and management at all times. Job Duties: Lead, inspire, empower, and motivate the kitchen staff. Monitor and train BOH employees in regards to:  Hygiene standards, uniform policy, time card policy, safety standards, and the level of integrity required for employment at Bardo. Use and care for all equipment. Produce any/all food offerings consistently and properly, by using provided recipes. Monitor, and maintain the standard for the timing of all dishes leaving the kitchen, taking into consideration the lack of food runners. Maintain the highest standards of quality, presentation, and integrity of all menu items, and in all other aspects of the kitchen. Portion control, proper fabrication of proteins/produce. Label/date/rotate all products to ensure freshness of food/ingredients. Always taste food before plating to ensure proper seasoning and flavor. Cleanliness of workstations, as well as maintaining overall kitchen cleanliness-including deep cleaning and maintenance of all equipment, dry storage, walk in, freezer. Follow sanitation and food handling guidelines in order to maintain health inspection readiness at all times, always. Assist in enforcing progressive discipline system for all kitchen employees. Expedite the line from inside or outside, calmly and efficiently during hectic/stressful periods of service. Control waste through careful oversight of recipes, proper/efficient staff training, ordering, and the controlling/maintaining of inventory. Maximize profitability through careful and creative approaches to all kitchen related expenditures (labor, food purchasing, etc.). Execute BEOs in a timely/efficient manner while maintaining Chef’s standards of quality, presentation, and integrity. Ensure FOH staff members have all the information/tools they need to know and understand the menu from top to bottom: sourcing, preparation, ingredients, and dietary concern (with special attention to Seafood, Gluten, and Nuts). Graciously consider and accept guest and staff feedback, and with the Chef, develop action plans to improve service and quality. Physical Requirements: Stand, walk, bend, stoop, squat, reach, or otherwise move for working purpose, during the entire length of a shift. Lift, carry, move, up to 50 lb multiple times per shift as needed. Hand eye coordination and physical dexterity to safely use:  knives, tools, machinery, cooking equipment, and plate dishes to Chef’s standards. Navigate an environment containing:  dry heat, steam, hot liquids, cold, sharp objects, other potentially injurious situations, safely and precisely. Ability to read tickets and take verbal direction from Chef/expeditor, while simultaneously working during stressful periods of service. Sense of urgency, and ability to move extremities quickly and precisely as needed. Qualifications: Willingness to integrate into the team, and do whatever it takes to provide our clients with a positive and memorable experience. Passion for food and cooking, desire to pursue excellence. Minimum 3 years of restaurant supervision experience. New York food handlers license  Create your FREE profile on CulinaryAgents.com to apply to any job with a single click! Plus, start receiving alerts for new opportunities that match your skills and experience.

Large Busy Midtown restaurant looking for experienced Sous Chef. Must be experienced in High Volume. 5 day work week, no late nights. Benefits

Culinary Agents is working with the team at Au Za'atar - Midtown East to connect them with talented hospitality professionals. Au Za'atar - Midtown East - Now Hiring: Dining Room Manager Click here to learn more & apply today! We are a upscale casual dining Lebanese-Middle Eastern restaurant and seeking an experienced Dining Room Manager. This is an excellent career opportunity for individuals with passion for food and the culinary arts with continued career development and growth opportunities. We strive to provide exceptional guest service and hospitality. The ideal candidate will have a great handle on Front of House Staff training, coaching and providing an exceptional customer service experience. We are seeking an experienced and enthusiastic Dining Room Manager to lead our front-of-house team. The ideal candidate is hospitality-driven, highly organized, and passionate about creating memorable guest experiences. As Dining Room Manager, you will oversee daily dining room operations, manage staff performance, and ensure service excellence that reflects the standards of Au Za’atar. What you’ll do: Oversee daily dining room operations and service flow Hire, train, and manage FOH staff (servers, bussers, hosts) Deliver outstanding guest experiences and resolve issues quickly Work closely with the kitchen to keep service running smoothly Handle scheduling, floor plans, and opening/closing duties What we’re looking for: 2+ years FOH management in a full-service dining setting Strong leadership and communication skills Guest-first mindset with a passion for hospitality Flexible schedule (nights, weekends, holidays) We offer: Competitive pay Dining discounts Growth opportunities 401K after 6 months of Employment Health Insurance Reimbursement Account Commuter Benefits Come join a team that loves great food, great people, and great service!   Create your FREE profile on CulinaryAgents.com to apply to any job with a single click! Plus, start receiving alerts for new opportunities that match your skills and experience.

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