Popi's Oysterette is looking for a experienced Busser / Food Runner (marina / cow hollow)

Culinary Agents is working with the team at Katana Kitten to connect them with talented hospitality professionals. Katana Kitten - Now Hiring: Line Cook Click here to learn more & apply today! We are currently looking for a Part-Time line cook to join the team at Katana Kitten. Our ideal candidate will be efficient, motivated and organized and can work in a fast paced environment. Nights and weekends are a must.  Responsibilities include (but are not limited to): Prepare ingredients for cooking, including washing, chopping, and measuring. Cook food items using various cooking methods such as frying, baking, grilling, and boiling. Follow standardized recipes and portion sizes. Ensure food is cooked to the correct temperature and doneness. Maintain a clean and organized work area. Adhere to food safety and sanitation regulations. Monitor inventory and report shortages to the Manager. Operate kitchen equipment safely and efficiently. Requirements: 2 years line cook experience. Can work nights and weekends. Ability to lift and carry heavy objects. Attention to detail. Ability to work as part of a team. 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.

Expanding Caribbean and Soul Food Restaurant is seeking an experienced driver to work on Foodtruck. Food handling experience helpful as well. Must have Drivers License (with a clean record) and Food protection license preferred! Strong customer service skills absolutely necessary for the position which requires constant interaction with the public to generate required daily sales volume. Must be a people person to succeed in this role. Position requires long periods of time on your feet serving customers and soliciting sales. Immediate hire for an ambitious and hard working person looking for entry into a rapidly expanding company. Please provide resume when applying for position.

Major Food Group is hiring a Restaurant Manager to join our team at Parm Upper West Side! Since the original location of Parm opened in New York City’s Little Italy in 2011, the restaurant’s takes on Italian-American soul food have reached iconic status. From the prized Chicken Parm to the homemade meatballs to the Rigatoni Carbone, the menu is inspired by the cooking Michelin-Starred chefs Mario Carbone and Rich Torrisi ate growing up. The goal is to make the best versions of these recognizable dishes while remaining faithful to their history—and to serve them in a fun, familial environment. RESPONSIBILITIES: -Work under the direction of the General Manager to manage daily operations of upscale dining restaurant -Schedule and appoint tasks and responsibilities to staff as directed by the GM -Ensure policies are upheld -Offer and inspire exemplary guest service -Other responsibilities to ensure ease of operations REQUIREMENTS: -Minimum 2-3 years in a management role in the Restaurant/Hospitality Industry -Bachelor’s degree in Hospitality Management, Business, or related field preferred -Culinary certificate or comparable experience working in culinary roles preferred -Previous experience performing new restaurant opening responsibilities such as training and motivating new employees into a high performing team and implementing new systems, policies, and procedures strongly preferred -Proven team player willing to roll up your sleeves - a good leader should be willing and able to do whatever he or she asks of their team! -Must exemplify the highest standards in honesty, integrity, humility and leadership Compensation: $70,000 - $85,000 annually based on experience BENEFITS: -Competitive Salary -Medical/Dental/Vision Insurance with Company subsidy -Growth Opportunities -Progressive Paid Time Off -Parental Leave -Tuition Reimbursement -Generous Dining Allowance -Unlimited Referral Program -TransitChek Discount -401(k) Plan with Employer Contribution Equal Employment Opportunity Major Food Group considers applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Major Food Group is an equal opportunity employer.

OUR HISTORY The Rainbow Room, the quintessential New York venue, has been the site of some of the city's most celebrated events since first opening in 1934. We are seeking skilled, passionate professionals who take great pride in delivering unparalleled experiences and who value teamwork, integrity and professional development in a spectacular, world-class setting. Your Role…. Contribute to the world-class experience for our guests by maintaining cleanliness in the kitchen and supporting the culinary and service with any equipment they might need. Key Responsibilities: Clean and sanitize all pots and pans, china, glassware, silverware, kettles, and roasting pans. Sweep and mop floors of the kitchen, elevator landing and storage spaces (including oil and chemical rooms). Remove all dirty dishes, and clean and sanitize all surfaces in kitchen including shelves and cabinets. Wash floor mats, speed racks, dollies and queen marys. Empty trash cans and keep loading dock clean. Replenish sanitation solution every two hours. Clean all walk-ins, freezers, reach-ins and back hallways. Clean and sanitize ice machine in kitchen and sub-basement level. Daily cleaning and maintenance of equipment such as rational machines, ovens, and tilt pans. Remove all debris from kitchen such as discarded boxes, kitchen cloths, aprons and other waste products to the subbasement. Clean drains in kitchen and surrounding outlets. Remove all dirty linen and kitchen cloths from SixtyFive and bring to subbasement. Restock the buffet lines with ice, china, flatware, and glassware. Restock all aprons for kitchen staff. Polish all silver equipment as needed or directed. Replenish kitchen supplies such as chemicals, napkins, tasting spoons, gloves and other cleaning equipment. Daily setup of hot line of china and specialty equipment for banquet events, a la carte, dining club events, tastings and brunch Daily set up of events including chinaware, glassware, silverware for FOH BEO requisitions. Fill hot table/station with water for each meal period. Assist Culinary team with plating; salad, entrees etc. Replenish buffet with sternos. Replenish plastic trinkets for passing hors d'oeuvres. Set up hot line for events with passing trays hors d'oeuvres. Clean station, and dishwasher machine at end of every shift. Sign name next to task you have completed. Adhere to all Health department, sanitation and safety regulations as required by the company. Re-stocking buffet lines with ice, china, flatware and glassware. Polishing all silver equipment as needed or directed. Empty trash. Clean walk-ins, freezers, reach-ins and back hallways. Skills & Qualifications: The individual must possess the above knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities. Prior experience in the hotel/restaurant/catering industry in a similar is strongly preferred. Must adhere to all company specific safety policies. Be able to understand and communicate in English, both verbally and in writing. Work cooperatively with other team members. Able to take direction and constructive feedback from Management. Must have open availability including early mornings, late nights, weekends and holidays. Maintain a positive attitude in the work environment. Highest level of professionalism. Possess excellent computer skills. Must be able to multi-task. Other things to consider…. · A significant portion of the work day requires walking and standing. · Must be able to exert well-paced ability in limited space and to reach other locations of the restaurant on a timely basis. · Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis. · Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally · Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. · While performing the essential duties of this job the employee is frequently required to work in a limited physical space with variable atmospheric conditions including ventilation, lighting, smoke and extreme temperatures. · Must be able to exert well-paced ability in limited space and to reach other locations of the restaurant on a timely basis. · Must be able to work in an area where the noise level is usually moderate to loud. · Requires manual dexterity to use and operate all necessary equipment. · Must be able to follow uniform and grooming guidelines. · Must be able to follow all other policies implemented by Rainbow Room. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. · The base compensation for this role is $21.88 The Rainbow Room is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law. 401(k) Paid time off Parental leave Referral program Retirement plan

Line Cook / Culinary Specialist – Part-Time | SoHo, NYC Location: SoHo, New York, NY Pay: $21/hour (flexible based on experience) Schedule: Weekdays and weekends, AM and PM shifts between 7:00 AM – 5:30 PM (Cafe hours: 8:00 AM – 5:00 PM) Work Authorization: Must be authorized to work in the U.S. (No sponsorship available) About the Role: Our client, a well-known consumer goods company expanding into the Food & Beverage industry, has recently opened a cafe in SoHo. They are seeking a detail-oriented and experienced Line Cook / Culinary Specialist to join their growing team. This role is ideal for someone passionate about high-quality food, consistency, and maintaining an organized kitchen in a fast-paced environment. Key Responsibilities: Food Preparation & Cooking: Prepare all food and beverage items prior to cafe opening, ensuring proper mise en place for service. Execute hot and cold food prep, including salads, sandwiches, baked goods, and specialty bowls, following standardized recipes and presentation guidelines. Collaborate with management to implement seasonal menu rollouts, prepping and storing ingredients efficiently. Use accurate portioning and measuring techniques to maintain consistency and control food costs. Quality & Safety Standards: Ensure all food is prepared, stored, and served in compliance with DOH and ServSafe standards. Conduct routine food inspections to guarantee freshness and proper storage. Maintain a clean and organized kitchen station, including prep areas, ovens, and walk-in coolers. Operate and maintain commercial kitchen equipment (mixers, ovens, slicers, blenders, knives). Follow daily and weekly cleaning checklists, sanitizing food prep areas, equipment, and tools. Efficiency & Team Collaboration: Work efficiently in a fast-paced environment while maintaining food quality and consistency. Communicate effectively with kitchen staff and management to coordinate orders and prep schedules. Adapt calmly to high-volume periods, ensuring food is prepared promptly and correctly. Support the team with additional duties, such as stocking, inventory management, and assisting other stations as needed. Guest Experience & Engagement: Engage with guests when needed, answering questions about menu items and ingredients. Maintain a friendly, approachable attitude while upholding brand standards. Required Qualifications: Experience & Skills: 2–4 years of experience as a line cook or in a similar culinary role, preferably in a cafe or fast-casual setting. Strong proficiency in hot and cold food prep techniques. Experience in high-volume kitchens, focusing on speed, consistency, and quality. Strong knife skills and precision in cuts and portioning. Ability to operate, clean, and maintain commercial-grade kitchen equipment. Food Safety & Compliance: Valid New York State Food Handler’s License required. Knowledge of DOH food safety regulations, including proper food storage, temperature controls, and sanitation procedures. Work Ethic & Physical Requirements: Ability to work across multiple kitchen stations and adapt to various prep and service needs. Capable of lifting up to 20 lbs and standing for extended periods. Comfortable working in a fast-paced, high-pressure environment while maintaining organization and attention to detail. Team-oriented with a proactive, collaborative mindset. Strong multitasking skills and ability to prioritize while meeting timing and quality standards. Excellent verbal communication skills to coordinate with kitchen and front-of-house staff.

“It all began in my kitchen” – Sarabeth Sarabeth’s began as a tiny bakery-kitchen in 1981 where Sarabeth Levine sold her preserves and baked goods. Quickly gaining popularity, the store began to serve breakfast and lunch, along with the original preserves and baked goods that landed Sarabeth’s on the map. Today, Sarabeth’s has four locations in Manhattan and several others around the world. Renowned for our popular brunch, we have also become well admired for our take on contemporary American cuisine at dinner, lively happy hours, and private events. We take great pride in creating a memorable experience for each guest with genuine hospitality and exceptional cuisine. What You'll Be Doing Answering phones in a polite and hospitable manner, taking reservations and guest requests, and answering guest's questions. Handling the reservation system to make guest's check-in and seating as smooth as possible. Maintaining updated table information in the reservation system Conveying all appropriate guest information to managers, staff and chefs (e.g. VIP's, special occasions, special requests, etc.) Managing restaurant wait list during high volume to accurately set guest expectations. Maintaining a clean and orderly host stand and entrance area. Cleaning and sanitizing high touch points in the restaurant. Greeting every guest as they enter the restaurant in a friendly and welcoming manner. Offering assistance to our guest's with coats, bags, strollers, etc. Accommodating guest requests whenever possible. Offering a warm farewell and thank you to every guest as they leave the restaurant. Immediately notifying management of any guest complaints, including any interactions with a guest that leads the host to believe that the guest is not 100% happy with their visit. Requirements: A minimum 1 year of Host experience in a well-rated restaurant. A true passion for hosting -- helping to create an environment where people not only have fun but feel relaxed, welcome, and connected. A genuine nature; able to comfortably engage in a natural dialogue with guests. The ability to speak warmly and clearly in person and on the telephone. The inclination to be helpful, provide information, and answer questions. The ability to multi-task and prioritize while focusing on etiquette and conveying a sense of calm and welcome. Experience with restaurant reservation systems and point-of-sale systems. Commitment to maintaining availability that aligns with the needs of the business Compensation: 16.50-18 hr DOE Sarabeth’s is proud to be an equal-opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. Click Here to Apply