Deli Man (Hollis)

Pera Soho is currently recruiting host/hostess to be a part of our hospitality team. We are looking for candidates who have at least 3 years experience in upscale casual high volume restaurants, a passion for food and a dedication to providing the highest level of service. Prior experience with Mediterranean cuisine is preferred but not required. This is a fantastic opportunity to be a part of a very exciting project, including a garden and private dining facilities. Please email an expression of your interest, along with your resume in the body of the email. Please indicate position you are applying for in the subject line of the email. If you meet the requirements we look forward to receiving your resume. Part-time applications are welcome, weekend (especially Sunday) availability is required. Come be a part of our fun, exciting team! EOE.

Kitchen Assistant / Cake Decorator Full-time (weekends required) About Us Mia’s Bakery is a high-volume, design-driven bakery known for premium cakes and standout custom work. We value precision, speed, and creativity. Role Overview We need a reliable, detail-oriented kitchen professional to assist with daily production and cake decoration. This position supports our decorators, ensures prep and assembly stay on schedule, and helps maintain the highest standards of presentation. Key Responsibilities Assist decorators with frosting, edible image placement, and finishing details. Prepare fillings, icings, and decorative components according to recipes and standards. Building cakes to keep store stocked and fulfill orders. Keep the kitchen organized: clean workstations, manage inventory, and follow strict food-safety protocols. Communicate with the decorating team and front-of-house to meet tight deadlines for special orders. Support general kitchen tasks as needed—washing, weighing, mixing, and restocking. Requirements Proven experience in a commercial bakery or pastry environment preferred. Strong eye for design and steady hand for detailed work. Ability to lift 50 lbs and stand for extended periods. Punctual, dependable, and able to work under pressure without cutting corners. Food-handler’s certification (or willingness to obtain within 30 days). What We Offer Competitive hourly pay based on experience. Opportunity to develop advanced decorating skills with an established bakery team. Staff discounts and a collaborative, fast-moving work culture.

Part Time Line Cook Thursday 3pm to 10pm Friday 3pm to to 10pm Sundays 12pm to 10pm 2 years experience minimum 24 hours total Payroll every 2 weeks $23 per hour on the books Food Handlers License Preferred Contact Anthony 6097725092

Atlantic Bagels is s looking for talented full-time breakfast/lunch line cook. Our shop is a friendly, warm, and open fast-paced environment with a classic breakfast menu. WEEKEND AVAILABILITY IS A MUST MUST BE ABLE TO WORK STARTING AT 6:30AM Hours: 6:30am to 3pm with breaks & lunch break, 5 days a week including weekends Requirements: - Minimum 2 years of experience as a line/grill cook - Prep and cook food items including eggs, omelettes, bacon, sausage, egg sandwiches, etc, methods to specified recipes and standards, maintaining proper temperatures and food safety. - Prior egg cookery and knowledge, basic knife and grill skills. - Ability to execute at high volume with efficiency - Is professional and punctual, focused on quality control, and keeps orders accurate with attention to detail, presentation, and speed. - Is a team player and communicates well with management, BOH and FOH colleagues - Works well both collaboratively and independently, takes initiative Basic Responsibilities: • Proficiency, accuracy, and speed on grill and short-order line prep and cooking, sending items out quickly • Precisely following recipes for breakfast, sandwich, and soup menu items for consistency • Maintain a clean, sanitized, and organized kitchen space and equipment • Set up, stock, and clean the grill station, and wash kitchen dishes • Adhere to food safety regulations, properly handle and store food; taking temperatures, labeling, and rotating stock • Understand production and prep scheduling • Able to expedite food orders and prioritize flow of food • Ability to stand for extended periods, work efficiently in a fast-paced environment, and lift moderately heavy items. • Be able to safely operate and clean all kitchen equipment Additional Responsibilities - Packing deliveries/takeouts and sending them out quickly - Inventory & Stocking: Monitor supplies, work with GM on inventory, and stock the station as needed. - Set up and work the pass during daily service - Collaborate with management on service and process - Follow directions and procedures - Jump in to assist other team members as necessary

We are an all day spot in the heart of Fort Greene/Downtown Brooklyn serving brunch and dinner daily. We are looking for a front of house member to join our team! This person must be a team player, have the ability to multi-task and is a people person who enjoys building community. Weekends required. Bartending & Barista experience is a plus. Person must have a can-do, calm, collected attitude. ~$28-$32/hr includes tips

Culinary Agents is working with the team at Chama Mama - Brooklyn Heights to connect them with talented hospitality professionals. Chama Mama - Brooklyn Heights - Now Hiring: General Manager Click here to learn more & apply today! About Chama Mama: Chama Mama is a restaurant dedicated to bringing the flavors of classic Georgian cuisine to New York City while infusing them with a modern twist. Our inspiration comes from the natural abundance and limitless creativity found in Georgian culinary traditions. At the heart of our operation are our custom-built clay ovens, where we craft flavorful, fresh-baked bread, and an extensive wine list that features natural and organic Georgian wines. Chama Mama is committed to creating a unique and culturally immersive dining experience where our guests can explore the richness of Georgian gastronomy. General Overview: The General Manager (GM) in a restaurant business holds a senior leadership role, overseeing the entire operation to ensure smooth and efficient functioning. Key Responsibilities ● Take responsibility for the overall performance and success of the restaurant, including the entire operations of front and back of the houses. ● Develop and implement operational policies and procedures. ● Efficiently manage front and back of the house schedules, ensuring optimal staffing levels and smooth restaurant operations. ● Performing routine and assigned opening and closing procedures. ● Develop and manage budgets, financial forecasts, and financial reporting. ● Monitor and control costs, including food and labor costs for front and back of the house. ● Maximize profitability through effective cost management and revenue generation. ● Recruit, hire, train, and supervise restaurant staff for front and back of the house. ● Create work schedules, manage employee performance, and address any HR-related issues for all teams. ● Foster a positive and productive work environment. ● Ensure high levels of customer satisfaction by maintaining quality standards and addressing customer concerns. ● Monitor and respond to online reviews and feedback. ● Strive for quarterly and yearly increases in location ratings, targeting a minimum of 4.8 by year-end across all review platforms. ● Maintain high standards of food and service quality. ● Conduct regular inspections to ensure compliance with health and safety regulations. ● Mandate an A rating for health and safety across all restaurant locations. ● Manage inventory levels and order supplies as needed. ● Monitor and control food and beverage costs through effective inventory management. ● Establish and maintain relationships with suppliers and vendors. ● Negotiate contracts and agreements to secure favorable terms. ● Implement training programs to enhance the skills of the staff. ● Stay informed about industry trends and best practices. ● Ensure compliance with local health regulations, labor laws, and licensing requirements. ● Stay updated on changes in regulations that may impact the restaurant. ● Develop and implement long-term strategies for business growth. ● Identify opportunities for expansion or improvement. ● Stay current with technology trends and implement relevant systems to streamline operations, such as point-of-sale (POS) systems and reservation platforms. ● Handle emergencies and unexpected situations effectively. ● Develop contingency plans for various scenarios. Qualifications ·      Able to speak, understand, read, and write in English. ·      Able to comprehend and follow written and verbal direction. ·      Able to work independently or as part of a team. ·      Able to lift at least 50 pounds on a regular basis. ·      Able to bend, stoop, stand and perform extensive walking for 8-10 hours a day. ·      Organized approach to projects ·      Adaptable in fast-paced and challenging work environments ·      Able to approach their work with a sense of ownership and work with a sense of urgency. ·      Able to work nights, weekends and holidays, and variable schedule, per the needs of the business. ·      Able to perform essential job functions under pressure, maintain professionalism when working under stress. ·      Demonstrate positive leadership characteristics, which inspire team members to meet and exceed standards. ·      Able to utilize traditional software programs such as Microsoft Office (Word, Excel, Outlook, and PowerPoint), and any additional systems as needed; Ability to access and accurately input information using a moderately complex computer system   ·      Ensure that all staff are compliant with Company’s policies and procedures, as well as city, state, and federal laws. ·      Attend mandatory meetings including staff meetings, leadership meetings, etc. ·      Strong knowledge of front and back of house operations including food, beverages, staff supervision, inventory, and food safety ·      Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports. ·      Strong understanding of cost and labor systems that lead to restaurant profitability. ·      Ability to successfully train new team members. ·      Excellent organizational and communication skills. ·      Comfort working with budgets, payroll, revenue, and forecasting. ·      Knowledge of health and safety regulations in the food service industry ·      High school diploma or GED ·      Bachelor’s degree in hospitality, Culinary Management, or similar subject, preferred. ·      Minimum 2+ years’ Managerial experience of similar caliber concept Chama Mama is an equal opportunity employer. We embrace diversity and are committed to providing equal employment opportunities to all qualified applicants, regardless of race, national origin, age, sex, religion, disability, marital status, veteran status, or any other protected status under local, state, or federal law. This policy extends to all aspects of employment, including hiring, transfer, promotion, compensation, eligibility for benefits, and termination.   If you are passionate about exceptional hospitality, Georgian cuisine, and creating memorable dining experiences, we encourage you to apply for the Host position at Chama Mama and become a valuable part of our team. To apply, please submit your resume and cover letter to Careers@chamamama.com. We look forward to welcoming you to the Chama Mama family! 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.