353 Production Programmer jobs in New York,NY

Must be at least 18 years old by program start date
Must be professional, outgoing, energetic, self-motivated, and able to motivate others, and have a positive attitude
Have open availability
Work a minimum of four days of the week, two being weekend days (Friday-Sunday)
Work a shift that will at minimum be eight hours
Willing to work at minimum thirty-two hours a week
Be open to Bi-Weekly/End of Program Evaluations
Selling food and beverages at outdoor carts and/or indoor restaurants
Point of Sale Handling, and processing orders properly for the kitchen
Dispensing and selling alcoholic beverages
Preparing and assembling food items in a kitchen area, including the use of a fryer, grill, broiler, and other industrial cooking equipment
Preparing, handling and serving food products including but not limited to meat, meat products, pork, shellfish, egg, dairy, gluten, soy, and nut products
Setting and stocking tables, outdoor carts, and restaurants
Working with cleaning chemicals
Plans for and ensures that all Team Members, facilities, and materials are in complete readiness for daily operation
The opening and closing duties, along with identifying and reporting repair and maintenance of kitchen equipment
Remain in strict accordance with the Department of Health and Beverage Laws
Ensure adequate stock of supplies and also consistently maintain venue inventory
Manage food, beverage, and non-labor costs through proper hands on monitoring

SmartExplore AI is experimental.

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Cultivation Technician

TerrAscend

Boonton, NJ 07005

$18.50/hr

~ 49 min OnsiteHealth InsurancePaid Time OffRetirement Benefit

High School Diploma or GED equivalent is required
Applicant must meet all state requirements
Able to push, pull, lift, or move a minimum of 50lbs
Must wear PPE (clothing protection), close-toed non-slip shoes
Must be able to work on-site at Boonton, NJ facility

SmartExplore AI is experimental.

New, Posted 12 hours ago

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Cake Decorator - Part Time

Whole Foods

Corona, NY 11368

$18-$30.20/hr

~ 21 min OnsiteFlexible ScheduleHealth InsurancePaid Time Off

Minimum of 6-12 months retail or restaurant experience.
Complete the Bakery Decorator Apprentice training program, or equivalent experience.
Must be able to lift 50 pounds.
In an 8-hour workday: standing/walking 6-8 hours.
Hand use: single grasping, fine manipulation, pushing and pulling.
Work requires the following motions: bending, twisting, squatting and reaching.
Exposure to FDA approved cleaning chemicals.
Exposure to temperatures: <32 degrees Fahrenheit (freezing), 32-40 degrees Fahrenheit (refrigerators), >90 degrees Fahrenheit.
Ability to work in wet and dry conditions.
Ability to work a flexible schedule including nights, weekends, and holidays as needed.
Ability to use tools and equipment, including knives, box cutters, electric pallet jacks, and other heavy machinery.
May require use of ladders.

SmartExplore AI is experimental.

iHire

Baker / Pastry Chef

malcolm stogo

West Orange, NJ 07052

$20.50/hr

Flexible Schedule

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Sales Representative - Alarm Systems

Securitas Technology

Elmsford, NY 10523

New, Posted 7 hours ago

Hospitality Management Internship - Food and Beverage

Six Flags Great Adventure Careers

Old Bridge, NJ 08857

$16/hr

New, Posted 1 day ago

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Executive Chef

gategroup

Inwood, NY 11096

~ 34 min OnsiteHealth InsurancePaid Time OffRetirement Benefit

Education: * Associate Degree or Bachelor Degree in the Culinary Arts or a related field, (formal culinary education) required or at least 4 years of experience in an Executive Chef role __
Work Experience: * Minimum 10 years of experience as a Chef required
* Minimum of 4 years of experience as an Executive Chef required.
* Minimum of 1-3 years of supervisory experience working in a high volume, manufacturing, food production and restaurant or catering environment required.
* In-flight catering experience or experience in a high-volume food service environment required.
Technical Skills (Certification, Licenses and Registration): * Ability to cook meals according to detailed specifications.
* Ability to work in a fast paced, deadline driven environment.
* Must have strong and effective leadership skills, and the ability to successfully manage a staff of 2 to 3 Sous Chefs and over 20 cooks.
* Current or previous labor relations experience is a plus, but not required.
* Candidate must be comfortable with all levels of employees and have the ability to drive positive program change.
* Ability to train others required.
* Must have the ability to give negative and positive feedback to employees on a daily basis.
* Excellent time management skills required. Ability to handle multiple tasks without losing focus on priorities.
* Strong organizational, analytical, communication and leadership skills required.
* Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance.
* Experience with menu design a plus
* Basic computer skills required. Working knowledge of Microsoft Office products preferred
Technical Skills: Certificates, Licenses and Registration: * ServSafe Certified preferred.
Language / Communication Skills: * Must have excellent written and oral communication skills.
* Multi-lingual a plus.
Job Dimensions Geographic Responsibility: Unit
Type of Employment: Full-Time
Travel %: Yes – Up to 10%