Food Expeditor-Pearl St B Hospitality CorpFood Expeditor-Pearl StNew York, NYFrom our scratch kitchens, we source high-quality ingredients to provide the finest room service experience for our hotel guests. We currently service over 40,000 rooms in some of the most popular cities in America, New York City, Chicago, and Miami.
Food Expeditor-Hilton Garden Inn (NYC) B Hospitality CorpFood Expeditor-Hilton Garden Inn (NYC)New York, NYFrom our scratch kitchens, we source high-quality ingredients to provide the finest room service experience for our hotel guests. We currently service over 40,000 rooms in some of the most popular cities in America, New York City, Chicago, and Miami.
Food Expeditor-Tribeca B Hospitality CorpFood Expeditor-TribecaNew York, NYFrom our scratch kitchens, we source high-quality ingredients to provide the finest room service experience for our hotel guests. We currently service over 40,000 rooms in some of the most popular cities in America, New York City, Chicago, and Miami.
Food Expeditor-Doubletree (NYC) B Hospitality CorpFood Expeditor-Doubletree (NYC)New York, NYFrom our scratch kitchens, we source high-quality ingredients to provide the finest room service experience for our hotel guests. We currently service over 40,000 rooms in some of the most popular cities in America, New York City, Chicago, and Miami.
Food Expeditor-Brooklyn B Hospitality CorpFood Expeditor-BrooklynNew York, NYFrom our scratch kitchens, we source high-quality ingredients to provide the finest room service experience for our hotel guests. We currently service over 40,000 rooms in some of the most popular cities in America, New York City, Chicago, and Miami.
Service Expeditor/Food Runner Arirang Hibachi SteakhouseService Expeditor/Food RunnerStaten Island, New YorkArirang Hibachi Steakhouse and Sushi Bar is conveniently located in Staten Island & Brooklyn, New York, Sayreville & Mountainside, New Jersey, now in Langhorne PA. Food runner must know all tables and seat numbers to properly present and introduce all food items to guests at the table, serving ladies first.
QA/Expeditor - Eatontown Chili''s Chili's Grill & BarQA/Expeditor - Eatontown Chili''sEatontown, NJSince then, we\''ve boldly claimed our place in the casual dining industry as the place to go for Big Mouth burgers, house smoked ribs, full on fajitas, and hand shaken margaritas! With a legacy deeply rooted in service, hospitality, and giving back, we are committed to delivering the best experience to every Guest, every day.
QA/Expeditor - Freehold Chili's Chili's Grill & BarQA/Expeditor - Freehold Chili'sFreehold, NJSince then, we\''ve boldly claimed our place in the casual dining industry as the place to go for Big Mouth burgers, house smoked ribs, full on fajitas, and hand shaken margaritas! With a legacy deeply rooted in service, hospitality, and giving back, we are committed to delivering the best experience to every Guest, every day.
Food Expeditor- - Staten Island Mall Applebee'sFood Expeditor- - Staten Island MallStaten Island, NY$17–$21.50 / hourIf you enjoy keeping food moving, ensuring plates look great, and supporting both the kitchen and service teams, this role is a great fit. Applebee's is hiring Expeditors who thrive in a fast-paced environment and have a sharp eye for detail.
Field Expediter ConfidentialField ExpediterNew York, New York$75,000–$100,000 / yearInteract with WVA’s clients by phone, email, and in‐person meetings as necessary to coordinate strategies for obtaining approvals from the Dept of Buildings, Dept of Transportation, Landmarks Preservation Commission, Dept of Environmental Protection, Dept of Finance and any other City agencies, as necessary. Meet with Dept of Buildings employees, either in‐person, by phone, or online, to obtain approvals of work and non‐work applications, including all steps and documents related to full application approval.
Expediting Project Manager Blackbird RecruitingExpediting Project ManagerBrooklyn, New YorkOur client is seeking an experienced and detail-oriented Expediting Project Manager to manage building violations, permit filings, zoning approvals, and Certificates of Occupancy (C of Os). The ideal candidate will have strong communication skills and experience working with the NYC Department of Buildings (DOB) and other city agencies.
Mainframe Dev & Support Lead TechDigital CorporationMainframe Dev & Support LeadHolmdel, NJThe lead ensures system stability, meets SLAs, and enables continuous improvement through innovation, intelligent monitoring, and process optimization. Manage P1/P2 incidents, lead bridge calls, effective communication with stakeholders and coordinate with offshore team.
NewServer VinaServerWestfield, NJ$16–$18Vina serves high-quality, made-to-order food in a welcoming space built for everyone, including families, friends, and anyone looking for a reliable place to eat. Job Summary: Every teammate must deliver exceptional hospitality, maintain cleanliness and organization, and create a welcoming atmosphere for our guests.
Sous Chef, NYC DIG Restaurant TeamsSous Chef, NYCNew York, NY$19–$22 / hourNine years in, we’ve grown to more than 30 fast-casual Dig restaurants, opened our first full-service restaurant, 232 Bleecker, partnered with 130 farms including our own Dig Acres, and taught thousands of people how to cook (really cook) in our kitchens. Successfully open and close the restaurant using the checklists and through communication with the previous days leaders to best prepare for a steady shift.
Sous Chef, Lenox Hill DIG INN Chefs-In-TrainingSous Chef, Lenox HillNew York City, New York$18–$21 / hourSuccessfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices.
Restaurant Shift Leader, Upper East Side DIG INN Chefs-In-TrainingRestaurant Shift Leader, Upper East SideNew York, New York$18–$21 / hourSuccessfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices.
Sous Chef, 40th & Madison DIG INN Chefs-In-TrainingSous Chef, 40th & MadisonNew York, New York$18–$21 / hourSuccessfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices.
Restaurant Shift Leader, New York City DIG INN Chefs-In-TrainingRestaurant Shift Leader, New York CityNew York City, New York$18–$21 / hourSuccessfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices.
Sous Chef, Murray Hill DIG INN Chefs-In-TrainingSous Chef, Murray HillNew York, New York$18–$21 / hourSuccessfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices.
Restaurant Shift Leader, 52nd & Lex DIG INN Chefs-In-TrainingRestaurant Shift Leader, 52nd & LexNew York, New York$18–$21 / hourSuccessfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices.