Tournant | Fausto | Now Hiring

About Us Safta is a Mediterranean-Israeli restaurant in the heart of Brooklyn, offering vibrant flavors, warm hospitality, and a lively bar experience. We’re looking for a skilled Bartender who can deliver exceptional service while curating a memorable beverage program that complements our cuisine. Position: Bartender Location: Brooklyn, NY Employment Type: Part-time/Full-time available Responsibilities • Craft classic cocktails, house specialties, and seasonal drinks with consistency and precision • Provide excellent guest service at the bar and throughout the dining room • Maintain bar cleanliness, stock, and organization at all times • Handle cash, POS transactions, and accurate tip reporting • Comply with all NYC liquor service laws (ID checks, responsible service) • Collaborate with management to suggest new cocktails and pairings that reflect Safta’s Mediterranean flavors Qualifications • Minimum 2 years of bartending experience in a high-volume or upscale setting • Strong knowledge of cocktails, spirits, beer, and wine • Excellent communication and hospitality skills • Ability to multitask and thrive under pressure • NYC Food Handler’s License and ATAP (Alcohol Training Awareness Program) certification preferred

Bartender: Astoria pub seeks experienced bartenders to join our team. Resume to: jpoh36@gmail.com

Culinary Agents is working with the team at Carmine's to connect them with talented hospitality professionals. Carmine's - Now Hiring: Beverage Manager Click here to learn more & apply today! The Beverage Manager will be a results-driven team leader who will positively impact our beverage program, team performance, and guest experience. The mission of this role is to ensure that our beverage service runs efficiently, our drinks are consistently crafted to the highest standards, and that we deliver genuine hospitality to every guest. The Beverage Manager is responsible for all aspects of the beverage operation, including driving sales, maintaining profitability, ensuring exceptional service, managing inventory, and leading the team through hiring, training, and development. A strong focus on hospitality, team excellence, and attention to detail is essential.   Responsibilities: Lead the beverage program and team to ensure an exceptional guest experience is delivered consistently. Oversee all bar and beverage service operations during opening, mid, or closing shifts, including guest relations, staff supervision, ambiance, and quality assurance of all beverage offerings. Monitor and manage beverage inventory, ordering, and cost control to ensure profitability and minimize waste. Ensure compliance with all health, safety, and alcohol service regulations. Train and mentor bartenders and beverage staff to uphold service standards, product knowledge, and hospitality excellence. Lead the restaurant and team members to ensure an exceptional guest experience is delivered daily.  Overseeing all front of house functions during opening, mid, or closing shifts including guest relations, supervision of all front of house staff, restaurant ambiance, and quality assurance of all food and beverage items.  Accurately practice, execute, and enforce all Company initiatives and policies with improvement to quality, service and operations and ensure employee compliance. Under the direction of the General Manager and/or Assistant General Manager, accomplish human resource objectives by recruiting, training, scheduling, coaching, communicating job expectations; monitoring, appraising; and enforcing policies and procedures. Exhibiting efficiency in completing job requirements through working with a sense of urgency, consolidating tasks, delegating and empowering others while managing their efforts.   Requirements: 2–4 years of experience in beverage or bar management, preferably in a high-volume, upscale or fine dining environment. Strong knowledge of spirits, wine, beer, and mixology trends. Proven ability to manage beverage costs, inventory, and vendor relationships. Excellent communication and interpersonal skills with a passion for hospitality. Strong computer skills and familiarity with POS systems (e.g., Aloha), inventory software, Excel, and scheduling tools. Strong computer skills and knowledge of Aloha, Open Table, Excel, Word, and timekeeping software. Good judgment with the ability to make timely and sound decisions. Display a passion for service and exceeding our guests’ needs. Experience in a fast-paced high-volume environment. Strong interpersonal skills and the ability to manage on all levels Must be reliable, dependable and guest and employee focused. Hands on style of management. Open flexibility to work various shifts. 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.

Our client, a world-renowned cancer treatment and research center is seeking a Cafeteria Associate to join their team. • This is a long-term temporary position. • The work schedule is 37.50 hours per week but the days and shifts will change weekly. • Must be available to work weekends and holidays. • Shift hours will between 5am – 11pm, • The pay rate is $24.00 per hour. Duties: Job Summary: • Performs a variety of food service functions to ensure quality food and service to patients, staff, and visitors in the Main Cafeteria and in the cafeteria satellites. • Job Responsibility Detail: - • Sets up, maintains, and breaks down workstation including equipment, serving ware, utensils, supplies and food items, so that assigned station(s) are ready for service. • Completes requisition forms for needed food and supplies for meal service; secures approval from Cafeteria Supervisor; submits requisition to storeroom clerks. • Obtains food/supply order from storeroom and checks against requisition for accuracy and completeness. • Reviews menu offerings for station and sets up station with all appropriate equipment, serving ware, utensils, supplies, and food items as per menu and station’s checklist. • Posts signage for corresponding menu items. • Stores food and supplies to be used during service in designated storage areas as per station’s checklist. • Prior to service, conducts an inspection of assigned station according to station’s checklist and reports deficiencies to supervisor. • Replenishes food and supplies of station to par level throughout shift to ensure availability throughout meal period. • Completes breakdown of station after each meal period according to station’s checklist. • Prepares and serves food items to patrons adhering to established departmental guidelines. • Reviews food prior to service to ensure food offerings meet established standards for acceptable quality, appearance, presentation, portion sizes and temperature. • Monitors consistency of food quality, appearance and temperature at the service station. • Takes off the service station food items that do not meet established standards for acceptable food quality, appearance and temperature and reports to supervisor; replaces with items that meet established standards; notifies supervisor of items that do not meet standards. • Serves food items according to other's request within departmental established guidelines. • Advises supervisor of any feedback received about food quality. • As required by station assignment, prepares food items to meet established preparation guidelines (i.e., established portion sizes, according to production sheets). • Transacts food purchases utilizing cash register. -Picks-up assigned bank from personal vault or manager and verifies bank amount. • Immediately reports any discrepancies to management. Signs on to register with own name and transfers bank content into register cash drawer. • Transacts all cash and charge sales of food utilizing computerized cash register system according to established department policies. • Collects all money and company food service vouchers and puts them in cash register drawer. • Requests payment and return any needed change accurately to patrons. • Monitors change levels and obtains changes from company cashiers to original amount and change amounts. • Records on deposit tally amount of money to be deposited. • Deposits money at company cashiers or in cafeteria safe when main cashier office is closed. • Returns assigned bank to personal vault or manager on duty at end of shift. Experience: One year of cafeteria and food preparation experience. Required Education: -High School Diploma / GED.

Wellness enthusiast, associate, herbalist wanted for juice bar and health food store. Duties light cooking, juicing, POS register. Food handlers' certificate from NYC DOH required. Background check.

Culinary Agents is working with the team at Heritage Grand Bakery to connect them with talented hospitality professionals. Heritage Grand Bakery - Now Hiring: Pastry Sous Chef Click here to learn more & apply today! Summary Bakery with Pastry/bread/Coffee Bar/ GnG & 150 Seat Mediterranean Restaurant on Bryant Park in NYC is looking for Pastry Sous Chef to complete its pastry team!   www.heritagegrandbakery.com Heritage Grand Bakery is looking for a Pastry Sous Chef who will assist the Executive Pastry Chef in handling all aspects of the day to day viennoiserie and pastry production to maintain and develop high quality pastries using seasonal, local, and exceptional ingredients. We can assist in training you. Qualifications To perform this job successfully, the pastry sous chef must have a passion for creating delicious food, building high performing teams, and delivering hospitality:  Passion for pastry arts and seasonality Experience with puff pastry, choux pastry, flaky pastry, and short crust pastry doughs Knowledge of Lamination process is a plus Interest in learning new technical skills Ability to communicate and understand the predominant language(s) of the production and restaurant’s trading areas. Good Communication skills, both verbal and written. 3+ years of experience as pastry cook in a similar environment. Detailed oriented and motivated to be proactive in a fast-paced setting. Organization skills are a must. Experience in managing, mentoring, and coaching a team.   Good understanding of food safety and hygiene practices.  Food Handler Certificate Demonstrated knowledge and experience with managing inventory. Work in a standing position for long periods of time (up to 10 hours).  Ability to lift up to 30lb Responsibilities Assist in all areas of the pastry production, including but not limited to scaling, mixing, proofing, baking, decorating, and finishing. Assist in all areas of pastry production, and work service as needed. Assist in the management of the daily production including special orders and holiday specials. Assist the Executive Pastry Chef in the Research and Development process of new items. Assist with the management of the pastry team, supervise, and assign task as needed. Assist with the training of the pastry team, included new hire training. Ensure proper inventories for all ingredients and supplies used by the pastry department. Assist the F&B manager with the daily ordering Perform each duty in accordance with the Executive Pastry Chef standards within company policies, practices, and procedures. Maintain a clean, safe, and organized environment in accordance with DOH guidance and sanitation guidelines   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.