Pickup office lunch | Up to $37+ for ~60 mins (Bellevue) (Bellevue)

Hotel Experience 100% Necessary MINIMUM 3 YEARS for Lead Room Attendant with solid branded experience Compensation varies based on experience. Please e-mail your resume. NO CALLS FULL time and Open Availability a MUST Must have availability for PMs and AMs no exceptions ESSENTIAL JOB FUNCTIONS: Room Attendant: Pick up extra cleaning supplies in the Housekeeping department. Clean assigned quota daily according to standards. Maintain a clean and neat area at all times. Replace amenities as necessary. Report all maintenance problems to Supervisor Keep linen closets clean. Stock area for next day. Check vacuum bags twice a day, emptying if full. Offer assistance in a courteous manner. Report and deliver lost and found items to the Housekeeping office. Comply with OSHA safety standards and blood borne pathogens. Must be able to carry 50lb and stand for at least 7 hours. Must have a GREAT attitude with great customer service Timeliness and attendance must be impeccable It is our policy to provide equal employment opportunities without regard to race, color, religion, sex, national origin, age, disability, marital status, veteran status, sexual orientation, genetic information or any other protected characteristic under applicable law.

OVERVIEW Empellón is a cuisine-driven and operated restaurant owned by Chef Alex Stupak. Empellón simultaneously embraces the greatness of Mexican cuisine as it is, while constantly striving to realize what it could be. Empellón translates to jostle. For us, it means to push in a new direction and to push ourselves beyond our limits. To learn more about us and our Chef, we'd encourage you to visit www.empellon.com. We are currently looking for a Head of Facilities to join our team! The Head of Facilities performs minor repairs and ensures adherence to DOH regulations. Responsibilities include checking equipment functionality daily, supervision of adherence to DOH standards, and assisting with facility projects, repairs, painting, and general maintenance. They report to the Director of Culinary Operations and to the General Manager. ESSENTIAL JOB RESPONSIBILITIES Responsible for maintenance and cleanliness of facilities including painting and repairs. Be able to fix minor things such as small leaks, change electrical outlets and breakers. Daily checks and walkthroughs to ensure all equipment is running properly and facilities are in accordance with DOH, DOB and FDNY regulations. Supply lists of materials needed. Need to be able to promptly respond to restaurant needs and answer messages promptly. KNOWLEDGE, EXPERIENCE AND SKILL Minimum of one (1) to two (2) years of experience in facilities or a similar maintenance-related role; experience in high-traffic environments is a plus (e.g., restaurants, hotels, commercial properties). A strong sense of urgency in responding to maintenance needs and ensuring smooth operations. Strong organizational skills to manage multiple tasks and priorities effectively. Attention to detail in performing routine inspections, maintenance tasks, and repairs. High standards for cleanliness and safety in all areas of the facility, including workspaces, service areas, and public spaces. Flexibility in schedule, including the ability to work days, nights, weekends, and holidays as needed. Ability to work collaboratively as part of a facilities team, ensuring the ongoing success of the operation. PHYSICAL REQUIREMENTS  Ability to perform essential job functions consistently, safely, and successfully with the ADA, FMLA, and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards.  Must be able to lift and carry up to 50 lbs Ability to stand for prolonged periods of time and climb steps regularly.  Ability to physically maneuver through work areas; bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment. COMPENSATION The base pay range for this position is from $22.00 - $30 per hour. The determination of what a specific employee in this job classification is paid within the range depends on a number of factors, including, but not limited to, prior employment history/job-related knowledge, qualifications, skills, etc. Compensation Details Compensation: Hourly ($22.00 - $30.00)

Our large venue is a year-round indoor/outdoor bar, lounge, and event space, hosting everything from social gatherings and plated dinners to conferences and cocktail parties. With 20 years of success, we’re expanding our sales team. What We’re Looking For: -Minimum 1 year of banquet/event sales experience -Proficiency in TripleSeat or similar software -Strong sales drive and hospitality passion -Professional appearance and venue knowledge -Full-time, on-site only (remote or hybrid is not an option) Key Responsibilities: Respond to inquiries and generate new leads Build client relationships and create proposals Conduct site visits and close bookings Join weekly sales meetings Compensation & Benefits: $65K base + commission 2 weeks paid vacation + major holidays Complimentary breakfast & lunch Health insurance Growth opportunities across locations Life / work balance

Pizza Maker wanted 4 days in Staten Island. Friday, Saturday, Sunday and Monday. Excellent pay. $250 per day. Experienced only please. Bario’s Pizzeria 446 Nome Ave, Staten Island Please apply in person or call or text at 718-801-5465

OPEN CALL! The Benjamin Hotel 125 east 50th street New York, 10022 Friday 10/10 1pm - 2pm *only* Please bring a resume with you. Job Summary The Tournant is a highly versatile and essential member of the culinary team. This role is not confined to a single station; instead, the Tournant rotates between various kitchen sections, to provide expert support and ensure operational continuity. This position is critical for maintaining efficiency and a high standard of service during peak hours, staff shortages, or when specific stations require additional assistance. The Tournant plays a key role in delivering Sonesta's mission of providing exceptional service to both guests and colleagues. This position is primarily responsible for preparing and producing food orders that meet our high-quality standards. The ideal candidate will have a passion for hospitality and a commitment to maintaining a safe, clean, and sanitary work environment. Work Environment This position requires working indoors in a fast-paced service environment, where you'll need to tolerate extreme temperatures and be able to work at any station in the Main kitchen, Outlet kitchen and Banquet kitchen. This position reports to Executive Chef and Sous Chefs. Physical Demands The individual in this role may occasionally exert up to 50 pounds of force, and/or frequently or constantly exert 20 pounds of force. Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally. The person in this role may be asked to lift, carry, push, pull, or otherwise move objects. Must be able to tolerate extreme temperatures, such as those in freezers and on loading docks. This position requires the ability to stand for the entire shift, with frequent bending, kneeling, and reaching. Expected Hours of Work Flexibility to work variable days, including weekends and holidays, is required. Flexibility to work variable shifts (days, nights, overnights) is essential. Overtime will be required on occasions. Education and Experience High school diploma or GED preferred, culinary degree a plus. ServSafe or NYC Food Protection Certification required. Ability to read, write, and communicate effectively in English. Previous experience in a 4- or 5-star hotel culinary operation strongly preferred. Qualifications Strong organizational skills and attention to detail. Ability to prioritize tasks and manage time efficiently. Skilled in recipe interpretation and execution. Experience in banquet operations, high-volume service, and FIFO inventory management. Ability to work independently while maintaining high standards. Problem-solving skills and composure under pressure. Professional communication skills, both verbal and written. Commitment to teamwork, inclusivity, and guest satisfaction. Flexibility to adapt to business demands, including varied shifts and extended hours. Essential Duties & Responsibilities Food Preparation & Service Prepare food orders consistently and in a timely manner to meet quality standards. Set up workstation with necessary prep items from various areas to ensure readiness. Conduct prep for upcoming meal periods after current service is completed. Review tickets from the POS system to ensure accuracy and efficiency. Maintain portion control and consistency across all dishes. Quality & Safety Perform regular quality control checks for taste, appearance, and consistency. Operate kitchen equipment responsibly and safely. Always follow strict food handling and sanitation guidelines. Minimize waste and maintain food cost controls. Sanitize cutting boards, worktables, and prep areas per Food Safety Guidelines. Station Management Complete all opening duties (e.g., turn on equipment, fill steam tables, check supplies). Complete all closing duties (e.g., break down station, label/store food, clean/sanitize equipment). Communicate shortages or operational issues to the Sous Chef promptly. Transport empty pots, pans, and utensils safely to the pot wash area. Deliver food and supplies to Banquet Events as directed by the Chef or Supervisor. Collaboration & Communication 16.Meet with Executive Chef/Sous Chef to review assignments, service expectations, and updates. 17. Request assistance during high-volume periods to ensure smooth guest service. 18.Attend required HR and departmental meetings. 19.Maintain clear, respectful, and professional communication with guests, vendors, and colleagues. c1

Join an award winning company! Gyu-Kaku Japanese BBQ has been awarded the prestigious Hot Concept Award and Restaurant Business Magazine's Future 50 (Fastest Growing Chain). With over 700 locations in Japan and a rapid growth of restaurants in the U.S., we are looking for individuals who are passionate about the restaurant industry. Our mission is to continue to significantly exceed our customers' expectations in all aspects of taste, service, and atmosphere. Currently, we are in the process of expanding our cultural dining experience throughout the United States by opening new restaurants. We will continue to expand our company by creating dining environments of intrinsic beauty and value. This is our entry level management position, which will allow you to learn our business while giving you the skills to operate one of our stores. Qualifications: • Minimum of 1-2 years experience in a management position or minimum of 5 years working in service industry or a Bachelor degree in related fields • A profound knowledge of restaurant operations (preferably for both Front of the House and Back of the House operations) • Must be willing to work flexible hours, including weekends and holidays • Experience in supervising and managing staff • Excellent computer and Microsoft Office skills • Excellent communication skills, verbal and written Benefits: • Compensation package based on skills & experience • Excellent Bonus Opportunity • On-Going Career & Leadership Development • Medical, Dental, Vision, Group Term Life & AD&D, Long Term Disability, and Short Term Disability Insurance • 401(K) with company match • Paid Vacation • Paid Company Holidays • Annual Paid Floating Holidays • Employee Discounts and free meals when you work If you know you're the right candidate, please send your resume to the address above (please specify what position you are looking for in the subject line). For more information about Gyu-Kaku, please visit our website at www.gyu-kaku.com. Reins International New York, Inc. (DBA Gyu-Kaku Restaurant) is an EQUAL EMPLOYMENT OPPORTUNITY EMPLOYER.