Jobs in New York, United States

About Us Legora is redefining how legal work gets done. Not built for lawyers, built with them.

About Us Legora is redefining how legal work gets done. Not built for lawyers, built with them.

Who We Are Imprint helps the world's best brands grow the lifetime value of their customers. We started with co-branded credit cards and rebuilt them to be smarter, more rewarding, and brand-first.

Pay Range - $17.00 - $17.00/hour, plus tips, as well as up to an additional $2/hour for certain shifts worked after midnight Our secret to leading the way in hospitality? We put our people first! At Shake Shack, our mission is to Stand For Something Good in all that we do.

As the Catering Director, you will lead the planning and execution of a diverse catering and events program while driving new business and revenue growth. You’ll manage events from initial inquiry through post-event follow-up, build strong client relationships, and lead teams to deliver exceptional service.

Join Restaurant Associates as an Executive Chef at a premier corporate dining serving a global investment firm in NYC. In this exciting role, you will lead all culinary operations for a high-profile dining program, delivering exceptional food quality, presentation, and hospitality standards. The ideal candidate brings expertise across diverse cuisines and culinary techniques, a passion for innovation, and experience executing elevated corporate dining experiences, including weekly Chef Table pro

Summary: Makes and serves coffee/espresso drinks and related food and beverage items. Handles food according to HACCP guidelines and standards for quality food-service operations.

Embark on a journey of hospitality excellence as a valued member of our team, dedicated to crafting extraordinary experiences for our cherished members. Join us in creating moments of unparalleled warmth and hospitality, where every detail is thoughtfully orchestrated to exceed the expectations of our discerning members.

The Chef Manager is responsible for leading both the culinary and food service operations of a school dining program, ensuring high standards of food quality, safety, sustainability, and guest happiness. This position blends hands-on culinary leadership with administrative and operational responsibilities, including inventory management, cost control, staff supervision, and compliance.

The Facilities Director has the ultimate responsibility for the operation of all service lines at the facility. TheFacilities Director is in charge of all matters relating to the POM Department, Environmental Services Department and the Grounds Maintenance Department.

As the Executive Chef, you will be responsible for leading all culinary operations at a private or independent K-12 school. This hands-on leadership role requires a strong dedication to food quality, safety, innovation, and service excellence.

Summary: Prepares food and serves customers at the grill station in accordance with current applicable federal, state and corporate standards, guidelines and regulations to ensure high-quality food service is provided.

Summary: Prepares, presents and serves food as needed.

Summary: Prepares food and serves customers in accordance with applicable federal, state and local standards, guidelines and regulations.

Summary: Maintains dishes, pots, pans, trays, kitchen, work areas, equipment and utensils in orderly and sanitary condition.

Summary: Prepares food in accordance with applicable federal, state and corporate standards, guidelines and regulations with established policies and procedures. Ensures quality food service is provided at all times.

Summary: Maintains kitchen work areas, and keeps equipment and utensils clean and orderly.

This individual will be responsible for supporting the Executive Chef in overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines.

Summary: Maintains dishes, pots, pans, trays, kitchen, work areas, equipment and utensils in orderly and sanitary condition.

Summary: Receives all liquor, beer and wine from storeroom on a daily basis and as needed. Replenishes all liquor, beer and wine as needed in the bar throughout the shift.