ONE Dine + Events Jobs
Lead Cook
The Lead Cook (Tournant), also known as a Station Float or Relief Cook, plays a key role in a professional kitchen by providing support across multiple stations.
Sous Chef
Under the direction of the Executive Chef, the Sous Chef is responsible for effectively supporting all culinary operations. This includes oversight of food production, kitchen operations, sanitation standards, and stewarding functions throughout the facility. The Sous Chef ensures consistency in quality, safety, and execution while providing leadership and support to the culinary team. This position reports directly to the Executive Chef.
Catering House-Person
The Banquet/Catering house-person will assist with event space set-up including furniture placement and equipment distribution based on the specific catering clientele needs for each event.
Receiving Supervisor
The Receiving Supervisor manages all receiving, inspection, and distribution of goods at One World Observatory to ensure efficiency, accuracy, and compliance. Working with Purchasing, Culinary, and Operations teams, the role maintains inventory control and proper product rotation. This position verifies deliveries, monitors vendors, and upholds sanitation standards. The Supervisor also supports cost control and product quality. Overall, the role ensures smooth, compliant, and efficient supply operations.