LINE COOKS (Lake City Way)

The Front of House Cashier at Café Noir is the first point of contact for our guests, responsible for creating a welcoming and professional atmosphere while ensuring each customer receives exceptional service. This role requires strong customer service skills, a friendly and approachable demeanor, and the ability to engage with guests to enhance their overall dining experience. The cashier will handle transactions accurately and efficiently, recommend menu items, and use their sales experience to upsell and promote Café Noir’s offerings. Reliability, attention to detail, and the ability to thrive in a fast-paced environment are essential, as this position plays a key role in maintaining the café’s reputation for quality service and gourmet-to-go excellence. Must be able to speak and understand English fluently to follow directions and maintain clear communication with the kitchen staff.

The Chief Engineer has experience working in a hotel setting. The Chief Engineer will supervise the maintenance team and responsible for the physical condition of the hotel to ensure highest standards of guest satisfaction within allotted budget. The requirements listed below are representative of the knowledge, skill, and/or ability required. This is a FT position with on call responsibilities. Responsibilities · Hands-on daily management and supervision of the Maintenance Department including scheduling, hiring, training, and coaching of staff. Overseeing engineering operations and expenditures. · Collaboration with General Manager in preparing the annual budgets. Daily inspections of units under maintenance. · Participating in walk-through with management to ensure residences, public areas, and heart of house areas are well maintained and preventative maintenance processes are in place. · Presenting recommendations for property improvements to General Manager. Providing information to General Manager to determine the need of utilizing outside contractors. · Overseeing all capital construction and major maintenance projects. Obtaining certificates and permits and setting up a renewal monitoring program. Requirements · To perform this job successfully, the individual must be able to perform each essential duty and responsibility in a safe and satisfactory manner, and the individual must be punctual and have a good attendance record and have reliable means of transportation to work. · Supervises, develops and maintains an ongoing maintenance operation for hotel, including refrigeration, heating, plumbing, water treatment, preventive maintenance, hotel rooms, air/heating units, ice machines, swimming pools, lighting, kitchen equipment, emergency generators, water softeners, switch rooms, roof exhausts, electrical substations, etc. · On an ongoing and regular basis, inspects and evaluates physical condition of entire hotel asset, including all guestrooms, public areas, pool area; completes and retains inspection reports on a regular and timely basis, using then-current Company inspection forms. · Works closely with other departments (i.e., Front Office and Housekeeping Departments on maintenance and repairs issues) to ensure high level of customer satisfaction. · Orders material and completes work assignments on time and by a specified date. Performs work within departmental expense plans. · Maintains hotel by performing painting, plumbing, electrical wiring, and other related maintenance activities. Replaces/cleans air conditioner filters. Notifies management concerning need for major repairs or additions to lighting, heating and ventilating equipment. May tend furnace, air conditioner and boiler to provide heat, cool air and hot water for guests. Interprets specifications, job orders and company policies to maintenance employees. · Establishes or adjusts work procedures to meet production schedules, recommends measures to improve production. Analyzes and resolves work problems or assists employees in resolving work problems. · Training and monitoring safe practices of staff. Requirements A minimum of three years’ experience in a leadership or supervisory role preferably in a hotel property. · Strong written and oral communication skills. Functional and productive skills using technology such as personal computers, smartphones, and Microsoft software. · Familiarity with hotel property management systems, purchase order and procurement systems, and the ability to learn new software and related applications including work order and productivity systems. · Supervises and motivates maintenance staff including hiring, firing, coaching, counseling, evaluating and training activities. Communicates verbally and in writing with all levels of employees. Attends periodic meetings with General Manager and/or Team Members. Physical Demands · The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. · While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl; and talk or hear. The employee must frequently lift and/or move up to 50 pounds and occasionally lift and/or move more than 100 pounds. This is a Salary position 70K EEO

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Offshore Catering Now Hiring EXECUTIVE STEWARD/CAMPBOSS Supervises and manages all ESS operations, duties, and responsibilities on assigned locations including all food and accommodations services. May also be required to prepare meals for crews where required. Working 12–14-hour shifts, 7 days per week, and 26 weeks per year while some location require working 34 weeks per year. STEWARD Manages food service/housekeeping operations and is directly responsible for preparing a wide range of meals including breakfast, lunch and dinner, baking, salads, etc. while supervising a crew of 7 or less. The typical Steward is experienced in offshore food service operations, has good communication and leadership skills, can plan and cost menus, train staff, and has a positive customer service attitude. Two years prior offshore cooking experience on large locations required. Working 12–14-hour shifts, 7 days per week, 26 weeks per year while some locations require working 34 weeks per year. NIGHT COOK/BAKER This position is for those who wish to move up into a Steward/Executive Steward position. Required skills include the ability to assist with preparation of and following of a menu, ability to prepare short order breakfast and grill items, work with larger cuts of meat and prepare a variety of baked goods from scratch. The Night Cook/Baker may work alone or supervise up to 2 people. Two years prior offshore cooking/ baking experience on large locations required. Working 12–14-hour shifts, 7 days per week, 26 weeks per year, while some locations require working 34 weeks per year. GALLEY HAND/UTILITY PERSON This is an entry level position for those who want to learn the field. Some offshore experience is required, and basic skills are taught. The primary requirement is an ability to follow instructions, hard work over long shifts, a customer service attitude, and to be team oriented. Two years prior offshore catering experience required. Working 12–14-hour shifts, 7 days per week, 26 weeks per year, while some locations require working 34 weeks per year. LEAD UTILITY HAND This is a supervisory position that requires offshore experience. Directly supervise Utility Hands and carry out supervisory responsibilities in accordance with ESS policies, procedures, and applicable laws. Responsibilities include training employees; planning, assigning, and directing work; appraising performance, rewarding, and disciplining employees; addressing complaints and resolving problems. Two years prior offshore catering supervisory experience required. Salary DOE annually working 12–14-hour shifts, 7 days per week, 26 weeks per year while some locations require working 34 weeks per year. · Please apply online at www.essgulf.com or you can email your resume. · Recruiters, please don't contact this job poster. · Do NOT contact us with unsolicited services or offers

Busy Midtown Restaurant (Bryant Park area) is hiring Bussers The ideal candidate must: - Be familiar with high-end service as well as a fast-paced environment. - Have experience bussing tables - Have a great and positive personality, whom are also fast learners and team players. - Upkeep grooming standards of a neat uniform and cleanly shaven - Have open availability (Weekend availability is a must) - Have the ability to be on their feet for extended period of time and be able to lift 50lbs. - Have clear and thorough communication skills This is a full-time role, Restaurant perks: Closed for most federal holidays Employee discount when dining in Located near most mta subway lines Hours of Operation: Monday-Friday: 11:45am-2:30pm (Lunch), 5:00pm-10:30pm (Dinner) Saturday: 5:00pm-10:30pm (Dinner only) Sunday: 5:00pm-10:00pm (Dinner only)

Railway Pie in Somerset, MA seeking an experienced Sous Chef. Scratch kitchen, sourdough pizza and breads, hand crafted sandwiches, salads, pasta and apps. Solid crew and building. Set schedule of Weds thru Sunday, noon to close (8pm), looking to add brunch soon. Our second location and growing, solid career opportunity. www.railwaypie.com