16 jobs found in boston

Job DescriptionJob DescriptionDescription: The Bartender must be friendly and outgoing and possess excellent communication skills in order to provide a spectacular experience for the bar guest. The individual personality of the Bartender should shine through in order to thrill restaurant guests. He/she must be able to mix and match ingredients in order to create innovative drinks in accordance with both the menu and needs/expectations of guests. Responsibilities Prepare alcohol or non-alcohol beverages Interact with customers, take orders and serve food and drinks Assess guests' needs and preferences and make recommendations Restock and replenish bar inventory and supplies Keep the bar organized, stocked and clean Check guests' identification and confirm it meets legal drinking age Monitor and control alcohol consumption from our guests to ensure guest safety Communicate and attend to our guests in a timely manner Work with others in order to keep all areas cleaned and stocked to company standards Stay guest focused and nurture an excellent guest experience Comply with all food and beverage regulations Skills Basic mathematical skills- handle money and give proper change Basic reading skills Basic computer skills- POS handling Solid knowledge of beer, wine, and familiarization with cocktail recipes Strong communication skills Understanding of Barcelona's food and beverage specifications Comprehension of workplace safety procedures Working Conditions Be able to walk and stand for the entirety of a scheduled shift Be able to continuously reach, bend, lift, and carry Be able to remain stationary for parts of a scheduled shift Must be of legal age to serve liquor per state law Education/Experience High school diploma or equivalent (preferred) Prior restaurant experience is a plus but not required Pass TIPs/ABC Alcohol test with a score of 70% or better Requirements:

Job DescriptionJob DescriptionDescription: Company Overview: Margaritaville and Landshark is a warm and inviting place where people from all walks of life come together to create paradise. We offer an exciting employment experience where creating and delivering fun and escapism for our guests is the goal we seek to exceed every day. We are one of the top employers due to our competitive wages, benefits packages, and the opportunity to advance your career and be part of the team. 90% of our team members say, "I Love My Job" and 92% say they are proud to work for Margaritaville and Landshark. Benefits: Weekly Pay, Staff Member discounts, Tuition Reimbursement, Fun upbeat working environment, Career Growth, 401K Matching, Paid time off, and more! Job Overview: Responsible for the day-to-day operation of a specific bar, providing service to both external and internal guests by performing the following duties: Position Description: Prepares and serves alcoholic and non-alcoholic beverages for guests and for staff to serve to guests. Verifies all guests that purchase alcohol are at least 21 years of age. Follows all established recipes and procedures in beverage preparation. Possesses full knowledge of food and beverage products served and utilizes suggestive selling techniques. Takes orders and delivers food and beverage in a timely manner. Operates point-of-sale system with high level of efficiency and handles large amounts of currency. Practices proper cash handling procedures by addressing the point-of-sale system after every transaction, properly organizing money, counting change back to guests, and following appropriate checkout procedures. Maintains cleanliness of bar, glassware, utensils, counters, and ashtrays. Cleans up spilled drinks, excess liquid, broken glass, other debris, etc. in a timely manner. Tracks items that were spilled or wasted. Acts as a final check on the quality of food and beverage items before they are served to guests, including appropriate garnishes and condiments. Assists with stocking the bars initially with liquor, beer, wine, juices, mixes, glassware, utensils, cocktail napkins, fresh - cut fruit, garnishes, etc. Provides aid to the barbacks in re-stocking and maintaining par levels of those items. Conducts inventory of all liquor and bar related supplies. Ensures guests receive immediate, friendly, and personalized service to build their intent to return. Maintains satisfaction by answering questions thoroughly, handling complaints or directing them to a manager, and providing specific item suggestions and information about the establishment. Completes all opening, running, and closing duties as assigned. Follows proper ordering procedures to maintain appropriate par levels of all bar related products. Ensures that alcohol is consumed in designated areas only. Assists management in training new Staff Members within their department, when applicable. Maintains high-level of knowledge regarding the company's products and happenings, and communicates properly to guests; establishes rapport with all guests through name recognition. Notifies manager/supervisor of low inventory and recommends new inventory; communicates opportunities and concerns. Performs other duties and tasks as assigned or determined by management or supervisors and moves with a sense of urgency. Adheres to responsible alcohol service established by company policy. Understands and utilizes all safety and sanitation practices as defined in the safety program and reports any accidents to management. Adheres to all company policies and procedures as established in the Staff Member Handbook. Requirements: Skills/Experience: One to three years experience as a bartender required (high-volume environment preferred); or equivalent combination of education and experience. Good written and verbal communication skills. Ability to interact professionally with other departments and outside contacts. Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision. Good judgment and decision-making abilities. Ability to free-pour to recipe specs and has extensive knowledge of mixed cocktails and frozen drink mixing. Must be at least the minimum age required to serve alcohol as determined by applicable state law. Educational Requirements: High school degree or GED preferred. Health permit/food safety and alcohol awareness certification; staff member is required to obtain cards individually and provide proof of possession prior to first day of employment. The characteristics described below are representative of those that must be met by a staff member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Physical Requirements: Must be able to work in a fast-paced, high energy, and physically demanding environment. Must be able to spend 100% of working time standing, walking, and reaching. Pushing, pulling and lifting objects from a lower to higher position or moving objects horizontally, from position to position. Feeling or grasping objects of different size and shape. Maintaining body equilibrium to prevent falling while walking, standing or crouching in narrow, slippery, or erratically moving surfaces. Will be required to use physical capabilities including climbing and ascending or descending ladders, stairs, and ramps. Must be able to carry loads greater than 35 pounds and exert up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently. Must be able to communicate clearly with our guests in the primary language of the restaurant, specific to location. (Primarily English) Hearing sounds at normal speaking levels with or without correction. Specific vision abilities include close, distance, color, peripheral, depth perception and the ability to adjust focus. Work Environment Exposed to weather conditions and prevalent temperature changes. Subject to moderate to high ambient noise levels. Frequently required to function in narrow aisles or passageways. Hazards include, but are not limited to, cuts from broken glass and metal cans, burns, slipping and tripping. Frequently required to wash hands and/or wear gloves. Language Skills Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, and guests. Expressing or exchanging ideas or instructions by the spoken word. Mathematical Skills Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

Job DescriptionJob Description Our Sous Chefs partner with the Executive Chef to provide direction and training to team members by coaching, counseling, and providing feedback on job performance. The Sous Chefs are responsible for preparation and portion control, additionally they supervise team members who have been certified. We expect our Sous Chefs to have excellent communication skills, as they are responsible for the back of house team members and certain administrative tasks, including but not limited to scheduling, staffing, ordering and inventory. Our Sous Chefs oversee all back of house operations and food production for the restaurant. What we expect of you: Provides support to Executive Chef in all areas of responsibility Manages back of house team members, operations, and food production for the restaurant Provides direction and training to team members by coaching, counseling, and providing feedback Accountable for ordering produce, seafood, and main food orders Conducts inventory bi-weekly in a team effort Responsible for scheduling back of house team members Responsible for team development by interviewing and hiring back of house team members to maintain staffing goals Supervises and participates in butchering and portion control on each shift Responsible for creating a positive environment that sets the expectation for quality food and a neat, clean and organized kitchen What's in it for you: Excellent earning potential Attainable bonus paid every other pay period Comprehensive training Three weeks paid time off annually 401k + company match Competitive benefits- Medical, Dental, Vision, & Life Insurance New store openings- several growth opportunities for all team members! Holiday closures- closed on Christmas and Thanksgiving Day; early closures on the Fourth of July and Christmas Eve! Qualifications: 1-2 years high volume, full service restaurant experience in a management position Warm, passionate, and committed to the industry Excellent communication skills Ability to remain calm, cool, and collected under pressure Self-Actualized and motivated Self-discipline; maintained professional appearance Seafood experience preferred Scratch Kitchen Experience preferred Equal Opportunity Employer. Company DescriptionSince 1998, ResourceOne and its Recruiters have been leaders in the recruiting industry. Recruiting coast-to-coast, we offer personalized services to our clients to help find them their next Great Hire by delivering superior candidates like you! We focus on your needs and present real job openings to you that our clients are hiring for that are often times not advertised anywhere else. We keep your interest confidential and work hard to meet your needs for your next career step.Company DescriptionSince 1998, ResourceOne and its Recruiters have been leaders in the recruiting industry. Recruiting coast-to-coast, we offer personalized services to our clients to help find them their next Great Hire by delivering superior candidates like you! We focus on your needs and present real job openings to you that our clients are hiring for that are often times not advertised anywhere else. We keep your interest confidential and work hard to meet your needs for your next career step.

Job DescriptionJob DescriptionJOB DESCRIPTION BARTENDER 'THE AGAVE SPECIALIST' SUNDAY AND MONDAY AVAILABILITY REQUIRED Are you ready to work where every shift feels like a celebration? At Rosa Mexicano, we combine the vibrant spirit of Mexico with an elevated dining experience - and we're looking for passionate, upbeat Bartenders to join our team! If you thrive in a fast-paced, fun environment and love creating memorable moments for guests, this is your chance to shine. Bring your energy, hospitality, and smile - we'll provide the rest! Why You'll Love Working With Us A culture that celebrates teamwork, diversity, and genuine hospitality Great earning potential and career growth opportunities Dining discounts for you (and your favorite people!) Commuter benefits & health coverage options A place where your personality matters as much as your skills What You'll Do Create regular guests, you're the face of Rosa Mexicano's bar experience We believe in Warm Latin Hospitality, welcome every guest like they're walking into your home Anticipate guest needs, make thoughtful recommendations, and ensure every guest feels cared for Share your agave knowledge and passion for tequila and mezcal to guide guests toward their perfect pour Communicate any bar specials to all bar and lounge guests Craft cocktails that celebrate the spirit of Mexico - from our signature margaritas to creative seasonal features Prioritize service bar tickets to ensure our dining room guests receive timely, perfectly crafted cocktails Follow proper recipes, portioning, and methods Follow our Service Steps as outlined Maintain all Health and Sanitation Standards Keep a "never walk past a napkin on the floor" mentality Lead with responsible alcohol service procedures Deliver F&B with flair and personality - every order is part of the show Maintain a clean, organized, and well-stocked bar that's ready for action Communicate constantly with servers, hosts, and kitchen staff to keep service seamless Handle cash and POS transactions accurately and responsibly Participate in pre-shifts, trainings, and team meetings - because we grow together Work together with your teammates to keep the energy high and the service seamless - at Rosa Mexicano, teamwork is always on the menu Interested? Walk in any day of the week between lunch and dinner service (2-5 PM) Ask for a manager; we never miss the chance to meet top talent. Skills and Qualifications Organization and cleanliness Serving Experience: 1 year preferred Bartending Experience: 1 year preferred Knowledge of classic cocktails Familiar with industry's best practices Ability to multi-task Ability to stand on your feet through a shift High School Degree or GED required Supplemental Pay Tips Rosa Mexicano provides equal employment opportunities (EEO) to all applicants for employment without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, genetic information, marital status, amnesty, or status as a covered veteran in accordance with applicable federal, state, and local laws.

Job DescriptionJob Description Are you a hardworking, service minded leader with a real passion for the hospitality industry? Are you looking to take a step towards building your restaurant manager career, instead of just working a job? We need extraordinary leaders like you to apply for this full service restaurant management position in Boston, MA As a Restaurant Manager, your experience and leadership skills will head up some of the nation's leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, train, and develop them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits Health Benefits Industry Standard Work Week (50-55 hour target) Attainable Bonus Program $65K - $75K Salary Great potential for growth Equal Opportunity Employer Key Responsibilities Practice safety as priority for your restaurant team and customers Maintain a high ratio of return customers through great service Oversee guest services and resolve issues Coach and develop restaurant employees to build a cohesive team Promote, demonstrate, and lead a memorable customer restaurant experience You will: Have a minimum of 2 years in Restaurant Management Show success in previous positions Be physically fit and able to regularly walk, climb, crouch and move up to 50 pounds at a time Be able to thrive in a quick paced environment Demonstrate outstanding leadership, communication, and training Have a stable work history Does this sound like you? We'd love to hear from you! Send your resume today to

Job DescriptionJob Description JOB DESCRIPTION BARTENDER 'THE AGAVE SPECIALIST' SUNDAY AND MONDAY AVAILABILITY REQUIRED Are you ready to work where every shift feels like a celebration? At Rosa Mexicano, we combine the vibrant spirit of Mexico with an elevated dining experience - and we're looking for passionate, upbeat Bartenders to join our team! If you thrive in a fast-paced, fun environment and love creating memorable moments for guests, this is your chance to shine. Bring your energy, hospitality, and smile - we'll provide the rest! Why You'll Love Working With Us A culture that celebrates teamwork, diversity, and genuine hospitality Great earning potential and career growth opportunities Dining discounts for you (and your favorite people!) Commuter benefits & health coverage options A place where your personality matters as much as your skills What You'll Do Create regular guests, you're the face of Rosa Mexicano's bar experience We believe in Warm Latin Hospitality, welcome every guest like they're walking into your home Anticipate guest needs, make thoughtful recommendations, and ensure every guest feels cared for Share your agave knowledge and passion for tequila and mezcal to guide guests toward their perfect pour Communicate any bar specials to all bar and lounge guests Craft cocktails that celebrate the spirit of Mexico - from our signature margaritas to creative seasonal features Prioritize service bar tickets to ensure our dining room guests receive timely, perfectly crafted cocktails Follow proper recipes, portioning, and methods Follow our Service Steps as outlined Maintain all Health and Sanitation Standards Keep a "never walk past a napkin on the floor" mentality Lead with responsible alcohol service procedures Deliver F&B with flair and personality - every order is part of the show Maintain a clean, organized, and well-stocked bar that's ready for action Communicate constantly with servers, hosts, and kitchen staff to keep service seamless Handle cash and POS transactions accurately and responsibly Participate in pre-shifts, trainings, and team meetings - because we grow together Work together with your teammates to keep the energy high and the service seamless - at Rosa Mexicano, teamwork is always on the menu Interested? Walk in any day of the week between lunch and dinner service (2-5 PM) Ask for a manager; we never miss the chance to meet top talent. Skills and Qualifications Organization and cleanliness Serving Experience: 1 year preferred Bartending Experience: 1 year preferred Knowledge of classic cocktails Familiar with industry's best practices Ability to multi-task Ability to stand on your feet through a shift High School Degree or GED required Supplemental Pay Tips Rosa Mexicano provides equal employment opportunities (EEO) to all applicants for employment without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, genetic information, marital status, amnesty, or status as a covered veteran in accordance with applicable federal, state, and local laws.

Job DescriptionJob Description Job Description: I. Position Summary: Safely and sanitarily prepares palatable entrees, vegetables, salads and desserts for all customers ensuring compliance with proper amounts of all foods on the menu in accordance with dietary spread sheets and production sheets, standardized recipes, preparation methods, portion control, time schedules, and sanitary standards as well as serving procedures for all regular and special diets. Hands on execution of all items to be cooked and prepped according to daily production sheets. Demonstrate a strong commitment to the philosophy and goals of the mission of Hebrew SeniorLife and recognize patient dignity and choice in aspects of daily life. Strive to make every encounter with a resident/patient into a positive and meaningful experience and opportunity, while providing safe and efficient quality of care. II. Core Competencies: Knowledge of knife skills and safety. Ability to read, speak, and understand English to execute food order slips well, while working under pressure in a fast paced environment. Knowledge of proper temperatures of beef, chicken, fish, and reheating of food. Ability to accurately measure. Demonstrate good judgment and initiative in preparing food. Motivated to learn. Flexible to change. Exemplifies professionalism and exhibits values which contribute to the achievement of the mission of the Culinary and Nutrition Department and the Hebrew Rehabilitation Center. III. Position Responsibilities: A. Kitchen Production: Responsible for preparing, cooking, and overall production of the meals during their assigned shift Hands on in production and presentation ensuring all food is being cooked and prepared according standards administered by Chefs. Responsible for minimal food waste Ensures that the proper amounts of entrees, vegetables, desserts and salads are produced according to the menus and manage daily production sheets in accordance with standardized recipes and preparation methods, portion control, time schedules, and special diet needs. Responsible for ensuring that all food in the walk-in refrigerators and freezers is covered, labeled, and dated to ensure all food is being properly rotated. Properly uses, cleans, maintains, and stores equipment, identifying and taking appropriate action with any maintenance issues that exist. Assists in establishing cooking procedures and methods for the Culinary Staff including the development of recipes. Tastes and smells food to determine quality and palatability. Responsible for meals going out at a timely manner. Works directly with First Cook, Jr. Sous and Exec Sous Chef to ensure proper execution of specials. B. Sanitation: Ensures that all work areas, storage areas, utensils, and equipment are cleaned, sanitized, and maintained in an orderly fashion according to the latest regulations: local, state, federal, Kosher (if applicable) Oversee proper food handling, sanitation technique, food storage, and HACCP procedures Follows and adheres to the sanitation action plan to address company's EOC and Sanitation rounding, local, state and federal sanitation compliance survey. Logs temperatures of all food to be served and report any temperatures that exceed industry standards to management. Attend in-service training sessions to keep current with knowledge in the field of nutrition, sanitation and dietary as well as general in-services. C. Professionalism: Promotes effective interpersonal and interdisciplinary relationships, maintaining professional conduct at all times. Identifies and resolve interpersonal conflicts constructively. Demonstrates a positive supportive attitude towards all. Displays patience and tact when dealing with all customers and staff. Presents department in a positive manner towards visitors, patients and staff. Consistently maintains a courteous and pleasant attitude toward visitors, patients and staff. Communicates effectively in both written and verbal form. Follows safety rules, uniform code, jewelry policy, personal hygiene policy as well as state and federal regulations. Contributes to the efficient and productive operation of the department. Completes assignments with minimal assistance and total follow up. Exercises initiative, seeking additional tasks and projects from supervisor. Accepts assignments readily. Recognizes problems independently and work toward improving systems and procedures. IV Qualifications: High School diploma preferred. 3 years of cooking experience required. ServSafe Food Handler Certification required or obtained within 6 months of being in the role. V Physical Requirements (ADA Requirements) Must be able to lift 50 pounds. Must be able to pull 50 pounds. Must be able to push 50 pounds. Must be able to stand for long periods of time. Must be able to walk short distances. Frequent bending is involved. Must be able to withstand changes in temperature when going in and out of the walk-in refrigerator. Remote Type: On-site Salary Range: $18.07 - $25.30

Job DescriptionJob Description NEW RESTAURANT OPENING Boston is one of the most beautiful and important cities in the country - rich in history, energy, and culinary excellence. We've had our eye on it for a while. So, after twenty years of building Hawksmoor in the UK, Ireland, Chicago, and New York, we've finally set our sights on coming here in fall, 2026. In Fort Point, we've found a home that reminds us of where Hawksmoor began two decades ago - the character, community and creativity. At 15 Necco Street (Platinum LEED-certified - a natural fit for our commitment to sustainability and our B-Corp values), we'll have space for 200+ guests, private dining and event spaces, a bar program recognized by the James Beard Foundation and Tales of the Cocktail, sweeping views across Fort Point Channel, and an outdoor terrace made for long lunches and celebratory dinners. Reporting to the Executive Chef we're looking for an Executive Sous Chef to join our team and help us open our third US restaurant. Work somewhere awesome: Careers with Hawksmoor Restaurants are among the best- generous pay and benefits, award winning restaurants, unrivalled career opportunities and some of the happiest people in the business (as voted by the people who work here). Recognized as one of the top 100 companies to work for in the UK for fourteen years in a row and we endeavor to do the same in the US. As a Hawksmoor Executive Sous Chef, you are responsible for the leadership and management of the kitchen team and instrumental to the successful running of the kitchen. You work closely with the Executive Chef to ensure smooth operations in all areas of the kitchen, developing your team, and conducting inspirational briefings to both the kitchen and front of house teams. As well as managing the day-to-day kitchen operations, the kitchen team, and maintaining Hawksmoor food quality and standards, you collaborate closely with departmental managers to ensure the restaurant operates seamlessly, being available to support other departments if needed for the common goal of exceptional services. Hawksmoor is proud to be an inclusive workplace that welcomes everyone and lives by its values. Responsibilities include but are not limited to the following: Guest Experience Confidently lead all kitchen sections, including grill, ensuring consistent excellence throughout service. Demonstrate advanced knife skills, including fish preparation and butchery. Maintain expert knowledge of product quality, provenance, and supplier partnerships. Deliver exceptional dishes from your station while overseeing the performance of all sections and Sous Chefs. Understands current CSI performance and proactively influence improvement through kitchen standards and responsiveness to feedback. Execute all recipes precisely and ensure Hawksmoor's standards are consistently met. Support the development, testing, and implementation of new menu items. Show genuine care for the guest experience, recognizing the kitchen's direct impact on every table. Team Engagement & Culture Embody Hawksmoor values with professionalism, positivity, and integrity. Develop future leaders by mentoring Sous Chefs and preparing successors. Take responsibility for recruitment, onboarding, and structured training for new and existing team members. Deliver clear communication from the Executive Chef to the team with focus and direction. Champion the team in service, across the wider restaurant, and on Blink. Provide constructive, high-quality feedback during and after service. Lead calmly and decisively, demonstrating emotional intelligence under pressure. Ensure structured pre-shift briefings, ongoing training, and effective communication. Foster strong team welfare standards, including ensuring high-quality family meals. Encourage progression opportunities across the restaurant. Seek and act upon feedback to continuously improve your own leadership capability. Health & Safety Ensure full compliance with allergy protocols, food safety standards, fire procedures, and cleanliness policies. Complete all required training and consistently uphold hygiene standards. Support Ecosure audits to achieve and maintain high scores, actioning any follow-up requirements. Ensure clear, accurate labeling and immaculate kitchen organization. Sign off kitchen notes and monitor maintenance and food-related issues. Oversee equipment ordering and report maintenance issues promptly. Guide the team confidently through opening and closing procedures. Operational Standards Act as an advanced user of Restaurant 365, managing stock control, reporting, and analysis. Monitor ordering patterns, identify discrepancies, and prevent over-ordering or shortages. Demonstrate strong financial literacy, including labor control, forecasting, and cost management. Drive efficiency in kitchen organization and labor deployment, factoring in forecasts and events. Train kitchen and front of house team on dish specifications and quality standards. Assume full kitchen leadership in the Executive Chef's absence, delivering performance in line with budget and forecast. Support sales initiatives and maximize covers through operational readiness and collaboration. Ensure disciplined stock rotation and collaborate with the Executive Chef to resolve issues swiftly. Enforce absence and lateness policies consistently and fairly. Purpose & DEIB Champion Diversity, Equity, Inclusion, and Belonging within the kitchen. Foster an environment, addressing inappropriate behaviors or discrimination proactively. Be knowledgeable about Hawksmoor's charity partners. Support sustainability initiatives, waste reduction, recycling programs, and energy efficiency. Demonstrate a deep understanding of ingredient provenance and responsible sourcing. Inspire pride within the team regarding quality, sustainability achievements, and partnerships. Understand ingredient sourcing and the significance of Hawksmoor being a B Corporation. Continuously identify opportunities to reduce food waste and improve environmental impact. We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionJob Description Job Description: I. Position Summary: Under the direction of the Executive Chef or a manager, the Floating First Cook provide support to different schedules, campuses and assignments to fill in open cook's position. This position is responsible to prepares, cooks and presents food in accordance with quality standards, productivity standards, cost controls and forecast needs. This position need to demonstrate a strong commitment to the philosophy and goals of the mission of Hebrew Senior Life and recognizes patient dignity and choice on aspects of daily life. Strives to make every encounter with a patient a positive and meaningful experience and opportunity, while providing safe and efficient quality of care. II. Core Competencies: Possess and display all hard skills contribute to a successful cook Promotes effective interpersonal and interdisciplinary relationships, maintaining professional conduct at all times. Able to engage and train colleagues. Knowledge of knife skills and safety. Ability to read, speak, and understand English to execute food order slips well, while working under pressure in a fast paced environment. Knowledge of proper temperatures of beef, chicken, fish, and reheating of food. Ability to accurately measure. Demonstrate good judgment and initiative in preparing food. Motivated to learn. Flexible to change. Exemplifies professionalism and exhibits values which contribute to the achievement of the mission of the Culinary and Nutrition Department and the Hebrew Rehabilitation Center. III. Position Responsibilities: A. Kitchen Production: Responsible for preparation, cooking, and overall production of the meals during their assigned shift Responsible for minimal food waste Ensures that the proper amounts of entrees, vegetables, desserts and salads are produced according to the menus and manage daily production sheets in accordance with standardized recipes and preparation methods, portion control, time schedules, and special diet needs. Responsible for ensuring that all food in the walk-in refrigerators and freezers is covered, labeled, and dated to ensure all food is being properly rotated. Properly uses, cleans, maintains, and stores equipment, identifying and taking appropriate action with any maintenance issues that exist. Assists in establishing cooking procedures and methods for the Culinary Staff including the development of recipes. Tastes and smells food to determine quality and palatability. Responsible for meals going out at a timely manner. Works directly with Jr. Sous Chef and Exec Sous Chef to ensure proper execution of specials. B. Sanitation: Ensures that all work areas, storage areas, utensils, and equipment are cleaned, sanitized, and maintained in an orderly fashion according to the latest regulations: local, state, federal, Kosher (if applicable) Oversees proper food handling, sanitation technique, food storage, and HACCP procedures Follows and adheres to the sanitation action plan to address company's EOC and Sanitation rounding, local, state and federal sanitation compliance survey. Logs temperatures of all food to be served and report any temperatures that exceed industry standards to management. Attends in-service training sessions to keep current with knowledge in the field of nutrition, sanitation and dietary as well as general in-services. C. Professionalism: Promotes effective interpersonal and interdisciplinary relationships, maintaining professional conduct at all times. Identifies and resolve interpersonal conflicts constructively. Demonstrates a positive supportive attitude towards all. Displays patience and tact when dealing with all customers and staff. Presents department in a positive manner towards visitors, patients and staff. Consistently maintains a courteous and pleasant attitude toward visitors, patients and staff. Communicates effectively in both written and verbal form. Follows safety rules, uniform code, jewelry policy, personal hygiene policy as well as state and federal regulations. Contributes to the efficient and productive operation of the department. Completes assignments with minimal assistance and total follow up. Exercises initiative, seeking additional tasks and projects from supervisor. Accepts assignments readily. Recognizes problems independently and work toward improving systems and procedures. IV Qualifications: High School diploma preferred. 5 years of cooking experience required. ServSafe Certification required or obtained within 6 months of being in the role. V Physical Requirements (ADA Requirements) Must be able to lift 50 pounds. Must be able to pull 50 pounds. Must be able to push 50 pounds. Must be able to stand for long periods of time. Must be able to walk short distances. Frequent bending is involved. Must be able to withstand changes in temperature when going in and out of the walk-in refrigerator. Remote Type: On-site Salary Range: $19.67 - $27.53

Job DescriptionJob Description Shy Bird - South Boston About Shy Bird: Shy Bird is an all day café, rotisserie, and bar. Our breakfast, lunch, and dinner menus consist of craveable, affordable food that celebrates the familiar while conveying genuine culinary ambition and passion. We seek to turn guests into regulars by creating memorable moments, and it all starts with our amazing team. This all culminates under a culture of ambition we call 'All In, All Day'. Purpose of Position: The Bartender role is, like Shy Bird, multi-faceted. By day, you could be behind the counter taking orders, running food, or helping to pack takeout. By night, you're making Negronis, opening bottles of wine, and chatting bar-side. You will be trained in our food, wine, spirits and beers, helping bring these programs to life for our guests. The description below is for a Bartender, but everyone works side-by-side at Shy Bird, so everybody needs to be cross-trained to support one another. Chefs run food and bus tables. Counter team does dishes. Bartenders seat guests and stock plates. We all run chicken. Responsibilities: Greet all guests warmly Seek meaningful connection with guests in a fast-paced environment Comprehensive knowledge of the food menus Comprehensive knowledge of coffee, soft beverage, wine by the glass, beer and cocktails Commitment to building knowledge of wine, beer and spirits Prepare drinks in accordance with recipes in a timely fashion Help pre-bus, maintain and clean the bar and dining room during service Assist with opening and closing restaurant duties and re-stocking Support mise en place and preparation across Shy Bird Keys to thriving at Shy Bird: Embrace and convey positivity (AKA Smile:) Seek connections and build community with colleagues and guests Be curious about food, beverage, and hospitality Run food, bus tables, always be mise-ing "All In, All Day" Powered by JazzHR MQTFABn3Gd

Job DescriptionJob Description NEW RESTAURANT OPENING Boston is one of the most beautiful and important cities in the country - rich in history, energy, and culinary excellence. We've had our eye on it for a while. So, after twenty years of building Hawksmoor in the UK, Ireland, Chicago, and New York, we've finally set our sights on coming here in fall, 2026. In Fort Point, we've found a home that reminds us of where Hawksmoor began two decades ago - the character, community and creativity. At 15 Necco Street (Platinum LEED-certified - a natural fit for our commitment to sustainability and our B-Corp values), we'll have space for 200+ guests, private dining and event spaces, a bar program recognized by the James Beard Foundation and Tales of the Cocktail, sweeping views across Fort Point Channel, and an outdoor terrace made for long lunches and celebratory dinners. Reporting to the General Manager we're looking for an Executive Chef to join our team and help us open our third US restaurant. Work somewhere awesome: Careers with Hawksmoor Restaurants are among the best- generous pay and benefits, award winning restaurants, unrivalled career opportunities and some of the happiest people in the business (as voted by the people who work here). Recognized as one of the top 100 companies to work for in the UK for fourteen years in a row and we endeavor to do the same in the US. As a Hawksmoor Executive Chef, you are the culinary leader of the restaurant and accountable for the performance, culture, and standards of the kitchen department. You drive operational excellence while safeguarding the quality, integrity, and provenance of our food. As well as managing the day-to-day kitchen operations, developing your team, and maintaining Hawksmoor food quality and standards; you collaborate closely with the General Manager and fellow department heads to ensure the restaurant operates seamlessly for the common goal of exceptional services. Hawksmoor is proud to be an inclusive workplace that welcomes everyone and lives by its values. Responsibilities include but are not limited to: REQUIREMENTS of the role Guest Experience Lead all sections of the kitchen to the highest standard, including grill, with confidence and authority. Demonstrate advanced technical skill and creativity, developing dishes aligned with brand identity and seasonality. Maintain full knowledge of product provenance and supplier partnerships; ensure only the highest quality ingredients are received and used. Train and empower the Executive Sous Chef and Sous Chefs to manage sections and standards consistently. Maintain accountability for current CSI scores, identifying opportunities and implementing improvements within the kitchen. Ensure all recipes are executed precisely and consistently, upholding Hawksmoor's uncompromising standards. Team Engagement & Culture Embody Hawksmoor values with professionalism, positivity, and integrity. Develop future leaders by mentoring Executive Sous Chef and Sous Chefs and preparing successors. Oversee recruitment, headcount planning, and structured onboarding. Conduct consistent, high quality performance reviews, development planning, and regular check-ins with the team. Create opportunities for progression and cross-site development within the team. Deliver clear, calm leadership during service, fostering focus and emotional intelligence under pressure. Champion the team in service, across the wider restaurant, and on Blink. Ensure structured pre-shift briefings, ongoing training, and effective communication. Take accountability for team welfare, engagement, and the delivery of high-quality family meals. Health & Safety Ensure full compliance with allergy protocols, food safety standards, fire procedures, and cleanliness policies. Complete all required training and consistently uphold hygiene standards. Manage Ecosure audits confidently, driving high scores and actioning follow ups. Maintain equipment inventory and ensure the kitchen is always fully operational. Work directly with Health Inspectors during inspections. Operational Standards Oversee kitchen schedules to ensure optimal staffing levels aligned with business needs. Implement and maintain effective kitchen systems and training programs. Deliver financial performance in line with company budgets while identifying efficiencies. Monitor stock levels across food, dry goods, and non-consumables to maintain par levels and minimize waste. Partner with the General Manager to manage margins, troubleshoot challenges, and protect profitability. Submit accurate end month stock reports, investigating discrepancies and driving improvements. Support sales initiatives and maximize covers through operational readiness and collaboration. Enforce absence and lateness policies consistently and fairly. Purpose & DEIB Champion Diversity, Equity, Inclusion, and Belonging within the kitchen. Foster an environment, addressing inappropriate behaviors or discrimination proactively. Recruit and retain a diverse, high-performing kitchen team. Be knowledgeable about Hawksmoor's charity partners. Support sustainability initiatives, waste reduction, recycling programs, and energy efficiency. Demonstrate a deep understanding of ingredient provenance and responsible sourcing. Inspire pride within the team regarding quality, sustainability achievements, and partnerships. Understand ingredient sourcing and the significance of Hawksmoor being a B Corporation. Continuously identify opportunities to reduce food waste and improve environmental impact. We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionJob Description NEW RESTAURANT OPENING Boston is one of the most beautiful and important cities in the country - rich in history, energy, and culinary excellence. We've had our eye on it for a while. So, after twenty years of building Hawksmoor in the UK, Ireland, Chicago, and New York, we've finally set our sights on coming here in fall, 2026. In Fort Point, we've found a home that reminds us of where Hawksmoor began two decades ago - the character, community and creativity. At 15 Necco Street (Platinum LEED-certified - a natural fit for our commitment to sustainability and our B-Corp values), we'll have space for 200+ guests, private dining and event spaces, a bar program recognized by the James Beard Foundation and Tales of the Cocktail, sweeping views across Fort Point Channel, and an outdoor terrace made for long lunches and celebratory dinners. Reporting to the General Manager we're looking for a Restaurant Manager to join our team and help us open our third US restaurant. Work somewhere awesome: Careers with Hawksmoor Restaurants are among the best- generous pay and benefits, award winning restaurants, unrivalled career opportunities and some of the happiest people in the business (as voted by the people who work here). Recognized as one of the top 100 companies to work for in the UK for fourteen years in a row and we endeavor to do the same in the US. As a Hawksmoor Restaurant Manager, you are central to the successful day-to-day running of the restaurant. You lead from the front, ensuring Hawksmoor's service standards and culture are consistently delivered at the highest level. Working collaboratively with the wider management team, you drive exceptional guest experiences, strong team engagement, and operational excellence. Hawksmoor is proud to be an inclusive workplace that welcomes everyone and lives by its values. Responsibilities include but are not limited to: Guest Experience Role model exceptional hospitality, consistently delivering and elevating Hawksmoor service standards. Confidently lead and support all areas of the restaurant during service. Deliver and coach "Hawksmoor Steak Chat," ensuring consistency and impact across the team. Provide expert menu knowledge, confidently recommending and describing dishes and drinks. Create genuine hospitality moments by engaging with Guests, managing "Journey to Regular," and being visible on the floor. Oversee large party and private dining experiences, ensuring seamless execution. Role model and uphold Steps of Service, as well as opening and closing procedures. Own the restaurant walk-through and ensure the space is fully prepared for service. Maintain accountability for current guest experience scores, identify opportunities, and implement improvements within the restaurant. Confidently handle guest concerns or complaints and coach Team Members on effective resolutions. Team Engagement & Culture Embody and champion the Hawksmoor values with a proactive, positive attitude - working hard while being supportive and respectful to others. Support recruitment and onboarding processes for Team Members. Provide ongoing feedback, coaching, and development support to Team Members. Create opportunities for progression and cross-site development within the team. Champion the team in service, across the wider restaurant, and on Blink. Ensure structured pre-shift briefings, ongoing training, and effective communication. Foster a positive, inclusive environment where team input is valued and morale is strong. Take ownership of management team development, following individual growth plans. Health & Safety Adhere to all allergy awareness, cleanliness, and food safety procedures. Complete all required training and consistently uphold hygiene standards. Follow opening and closing procedures and confidently guide others in maintaining these standards. Operational Standards Manage team scheduling and labor performance to meet business needs and financial targets. Oversee comps and promotions in line with budget, ensuring clear communication with the team. Recognize how operational mistakes can impact both the guest experience and the business. Ensure adherence to all financial procedures, including cash handling and safe management. Recognize the impact of operational decisions on both guest experience and overall business performance. Actively identify opportunities to reduce waste and improve operational efficiency. Enforce absence and lateness policies consistently and fairly. Purpose & DEIB Champion Diversity, Equity, Inclusion, and Belonging within the restaurant. Use inclusive, respectful language while treating all Guests and Team Members with empathy. Actively recruit and build teams with diversity and inclusivity in mind. Be knowledgeable about Hawksmoor's charity partners and sustainability goals and actively support these initiatives. Understand ingredient sourcing and the significance of operating as a B Corporation, including the commitment to responsible and sustainable practices. We use eVerify to confirm U.S. Employment eligibility.