FULL TIME LINE COOK (BROOKLYN)

Mission Briefing: Operatives must be battle-ready on both fronts: crafting and serving food with precision. This includes executing flawless tomato sauces, managing gnocchi operations (classified details to be revealed upon induction), and maintaining tactical excellence in guest interaction. Primary Objectives: Prepare and deploy food items with speed and accuracy (including sauce mastery). Operate cash and credit transactions with absolute precision. Keep all stations clean, orderly, and mission-ready. Intercept and neutralize customer issues with professionalism. Maintain full readiness of supplies and ingredients. Work in formation with fellow operatives to ensure mission success. Uphold strict food safety codes and operational policies. Qualifications for Clearance: Proven ability in cooking and food prep (sauces required). Service or cashier mission experience preferred. Tactical communication and people skills. Attention to detail under pressure. Resilient and composed in fast-paced environments. Flexible deployment availability (nights, weekends, variable shifts). Perks of the Mission: $16.50/hr + tips Rations (discounts on food & beverage) Paths for rank advancement A squad that has your back Application Protocol: Send your resume, short cover letter, and NYC Food Handlers Card image. Await further instructions once your clearance has been processed. The Company is watching. The question is: are you ready to accept the mission?

Looking for an experienced reliable barista with food protection certificate to join our team at a fast paced local cafe, please insert resume in reply. Please only reply to this email if you have senior level experience in barista. Thank you.

The Donut Pub is looking to full fill part time or full time position: looking for a friendly, an honest, a punctual, and a motivated candidate to join our team. Among duties: greeting customers, serving coffee and donuts, making espresso based drinks, keeping donuts stocked and organized, inventory, cleaning; and miscellaneous duties. Big plus if baking experience. Must have Food protection license or wiling to work on obtaining one. • Maintain a safe and healthy facility by following and enforcing Department of Health and other regulations and restaurant standards Candidates have to be open to worm Evenings , and Weekends. Pay is competitive and depends on experience: Behind the counter: $17 -18 an hour( or higher. Depends on experience ) plus cash and credit card tip Benefits; Medical and Dental 401k Vacation days Sick days Yearly Bonus

Join Our Team – Kitchen Helpers, Pastry Helpers & Food Assemblers Do you have experience or interest in working in a kitchen? Come work with us! We are hosting a Hiring Event today, tomorrow, and throughout the week for Kitchen Helpers, Pastry Helpers, and Food Assemblers with a prestigious airline catering company known for its excellent culinary background, hospitality, and luxury gourmet services for airlines, events, restaurants, and lounges. What We Offer: Competitive pay Daily complimentary meals Opportunity to work with a global leader in luxury catering Responsibilities: Support team members in a fast-paced kitchen Handle deliveries and maintain organization Wash, chop, and dice vegetables using knives or machines Ensure all food is prepared and cooked to the highest standards Follow strict food safety and hygiene regulations Report any issues to management Requirements: Previous kitchen or food experience required Must be able to speak and understand English Able to start work Monday Organized, productive, and motivated Strong teamwork and leadership skills To apply, please reach out to Nancy or Jason to set up an appointment: Jason at 718-971-4619 or Nancy at 562-281-4793 If no answer please leave text message and someone will call you back shortly ✨ Don’t miss your chance—start as early as Monday!

About the Concept We’re an immersive Japanese Supper Club like no other—fusing upscale cuisine, nightlife energy, and live performances into one provocative and unforgettable experience. Operating Thursday through Saturday nights with a dedicated admin day for kitchen management, this is a place where culinary artistry takes the stage alongside dancers, DJs, and unexpected performances. We're looking for an Executive Chef who isn’t afraid to push boundaries. Someone with the technical skill to deliver an exceptional sushi and small plates program—and the creative vision to make food part of the show. The Experience This isn’t just a restaurant—it’s a culinary show set to music and movement. We serve a Japanese-inspired menu that enhances a multi-sensory nightlife experience, with a focus on interactive small plates, signature sushi offerings, and avant-garde presentations. Weekly Schedule Thursday: Show: 8:00PM–11:00PM À la Carte Service: Until 2:00AM Friday: Show: 8:00PM–11:00PM À la Carte Service: Until 2:00AM Saturday: Early Show: 6:00PM–8:00PM Late Show: 9:00PM–11:00PM À la Carte Service: Until 2:00AM Sunday or Monday (Chef’s Choice): Admin Day for inventory, ordering, prep, and payroll (flexible hours) Private Events: Scheduled separately; paid at $750 per event Compensation Package Base Salary: $80,000/year Covers all scheduled shifts (Thursday–Saturday) Includes one dedicated admin/inventory day weekly Private Event Bonus: $750 per event Opportunities for Growth, Creative Ownership, and Performance Bonuses Who You Are A visionary chef with expertise in Japanese cuisine, sushi, and elevated small plates Passionate about creating visually stunning, interactive, and flavorful dishes Confident working in a late-night, high-energy, performance-driven environment A leader who can inspire and manage a small team with precision and creativity Experienced with menu development, costing, inventory, and BOH systems Comfortable collaborating with show producers, FOH leads, and performers Key Responsibilities Design and execute a theatrical, rotating menu inspired by Japanese flavors and nightlife culture Oversee the sushi and small plates program with creative, guest-interactive presentation Maintain high standards of quality, cleanliness, and timing in coordination with live shows Manage kitchen operations including inventory, prep, payroll, and ordering Lead and mentor kitchen staff; ensure smooth operations across all shifts Customize offerings for private events and special collaborations Why Join Us Be part of a pioneering supper club redefining nightlife and dining Work a 4-day week while earning a full-time salary and premium event bonuses Collaborate with artists and performers to bring culinary art to life Enjoy creative control and the opportunity to shape a unique culinary brand Get paid to do what you love—with fewer hours and more impact Apply Now Send your resume, short cover letter, and (optional) photos or portfolio of your work to [Your Email]. We want to hear about your creative style, culinary philosophy, and why you’re ready to lead in a space where food meets spectacle.

Executive Chef – Immersive Japanese Supper Club We’re an immersive Japanese Supper Club like no other—fusing upscale cuisine, nightlife energy, and live performances into one unforgettable experience. Operating Thursday through Saturday nights, with additional days dedicated to kitchen leadership and menu development, this is a stage where culinary artistry shines alongside dancers, DJs, and surprise acts. We’re seeking an Executive Chef with the skill, creativity, and leadership to take our culinary program to the next level. This is not just about cooking—it’s about turning food into part of the show. The Experience Our concept blurs the line between fine dining and nightlife. Guests enjoy a Japanese-inspired menu centered on signature sushi and small plates, interactive presentations, and bold, avant-garde creations designed to complement a multi-sensory experience of music, performance, and movement. Weekly Schedule Thursday–Saturday Nights Show Service: 8:00PM–11:00PM (Saturday has both early and late shows) À la Carte Service: Until 2:00AM Monday–Wednesday (Chef’s Choice Scheduling): Kitchen management, prep, menu development, ordering, inventory, and payroll Private Events: Scheduled separately; $750 per event bonus Compensation Package Base Salary: $120,000/year Five-day work week (Thursday–Saturday service + two admin/leadership days) Additional performance-based incentives and growth opportunities Who You Are A visionary chef with expertise in Japanese cuisine, sushi, and elevated small plates Experienced in leading teams in high-energy, late-night, performance-driven environments Passionate about creating dishes that are as visually striking as they are flavorful A strong leader who can inspire, train, and manage a small kitchen team with precision Skilled in menu development, costing, BOH systems, and vendor relations Comfortable collaborating with show producers, FOH leads, and performers to align food with the overall production Key Responsibilities Design and oversee a rotating, theatrical menu inspired by Japanese flavors and nightlife culture Elevate the sushi and small plates program with creative, interactive presentations Lead all BOH operations: staffing, training, prep, payroll, and ordering Ensure impeccable timing, quality, and cleanliness in sync with live performances Customize menus for private events and high-profile collaborations Drive innovation while maintaining consistency, profitability, and guest satisfaction Why Join Us Lead the culinary vision of a pioneering supper club redefining dining and nightlife Earn a six-figure salary with a structured five-day work week Gain creative control and the platform to build a unique culinary brand Collaborate with artists, producers, and performers to bring food into the spotlight Be part of a concept where cuisine isn’t just served—it’s performed Apply Now Send your resume, short cover letter, and (optional) portfolio of your culinary work to [Your Email]. Share your creative philosophy, leadership style, and why you’re ready to lead in a space where food and performance collide.