https://www.FreeportRecruiter.com Job Feeds from www.FreeportRecruiter.com en-us https://www.FreeportRecruiter.com/healthcare-jobs/3908105823/lvn-lpn-geriatrics-nursing-homecare-merrick-new-york-part-time We are seeking a skilled and compassionate Licensed Practical Nurse (LPN) to take care of my mom in Merrick, NY. As an LPN, you will provide direct patient care. Your primary responsibility will be to ensure the well-being and comfort of the patient while adhering to all healthcare regulations and protocols. Responsibilities: - Administer medications and treatments as prescribed by healthcare providers; - Monitor patients' vital signs and report any significant changes to the healthcare team; - Assist with patient assessments and document findings accurately; - Collaborate with other healthcare professionals to develop and implement individualized care plans - Provide emotional support and education to patients and their families - Assist with sterile processing of medical equipment - CPAP machine - Adhere to HIPAA regulations to maintain patient confidentiality - Experience in providing care for patients with behavioral health needs. Specialized skills in providing dementia care. I'm offering competitive pay rates If you are a dedicated and compassionate Licensed Practical Nurse with the required skills and experience, I would love to hear from you. Apply today to be considered for the job and make a positive impact on the life of a an elderly patient. () https://www.FreeportRecruiter.com/healthcare-jobs/3908105823/lvn-lpn-geriatrics-nursing-homecare-merrick-new-york-part-time Merrick New York United States https://www.FreeportRecruiter.com/hospitality-tourism-jobs/3908095529/executive-chef We're looking for motivated, engaged people to help make everyone's journeys better. Reporting to the General Manager of the unit, the Executive Chef, Operations is responsible for daily monitoring of the preparation of the pre-designed meals for multiple customer accounts with culinary expertise through the management of all Chefs, Sous Chefs and Cooks at the unit, and promoting and providing quality food services to airline clients. Executive Chef - Airline Catering Salary Range: 115-130K Location: 30 Inip Dr, Inwood NY 11096 Benefits Paid time off 401k, with company match Company sponsored life insurance Medical, dental, vision plans Voluntary short-term/long-term disability insurance Voluntary life, accident, and hospital plans Employee Assistance Program Employee Discounts Free hot healthy meals for unit operations roles The Executive Chef is the senior culinary and production leader responsible for overseeing a high-volume, complex airline catering operation functioning as an industrial-scale food manufacturing production department. This role ensures the safe, compliant, efficient, and cost-effective production of high-quality meals across multiple airline customers, while leading teams, enforcing strict process controls, and driving continuous improvement through data, standardization, and advanced production techniques. The Executive Chef operates at the intersection of culinary excellence, industrial engineering, food safety, and operational leadership, ensuring all outputs meet regulatory requirements, airline specifications, and internal "gold standard" quality benchmarks. Key Responsibilities 1. Safety, Sanitation & Compliance The Executive Chef serves as the ultimate champion of a zero-compromise culture around food safety, employee safety, and sanitation. This role requires unwavering commitment to ensuring that every aspect of the operation consistently meets or exceeds regulatory and industry standards, including Health Department requirements, USDA and FDA regulations, as well as HACCP, GMP, and stringent airline-specific protocols. Beyond compliance, the Executive Chef partners with the QA Support teams in the design, execution, and continuous improvement of robust sanitation programs, ensuring that cleaning schedules, validation processes, and verification mechanisms are rigorously followed. A strong focus is placed on allergen management and the prevention of cross-contamination, safeguarding both product integrity and consumer well-being. Through proactive audits, inspections, and disciplined follow-up on corrective actions, the Executive Chef ensures full traceability and control throughout the production lifecycle, embedding food safety and operational discipline into the DNA of the kitchen organization. 2. Production Leadership In this role, the Executive Chef operates as the senior production leader of a high-volume, industrialized food manufacturing environment. They are responsible for orchestrating complex, multi-line, multi-shift operations, ensuring that production flows seamlessly across kitchens and assembly lines. Success in this position requires absolute discipline in execution-ensuring that production schedules, batch sheets, and product specifications are followed with precision. The Executive Chef establishes and reinforces standardized processes, driving consistency and eliminating variability. At the same time, they are accountable for optimizing kitchen throughput, maximizing efficiency, and ensuring on-time and in-full delivery to assembly (ie Make & Pack) in a fast-paced and demanding operational environment. 3. Production Planning, ERP/MRP & Process Control The Executive Chef owns the end-to-end food production planning process, including the Master Production Schedule (MPS) for the kitchen and detailed production sequencing required to meet dynamic customer demand. Leveraging ERP and MRP systems, they ensure accurate material planning, capacity alignment, and real-time execution tracking. This role demands rigorous control over batch sheets and work orders, ensuring data accuracy and operational discipline at every stage. The Executive Chef implements structured process control mechanisms to reduce variability, enhance predictability, and improve overall system performance. Close collaboration with planning, procurement, and logistics functions is essential to ensure a synchronized and efficient supply chain, from raw materials to finished product. 4. Quality Management The Executive Chef is a driving force behind the implementation of Total Quality Management (TQM) principles across the entire food production and assembly operation. They establish and enforce "gold standard", recipes accuracy, specifications, and procedures that define excellence in product quality and consistency. Through structured meal tasting and batch validation programs, combined with clearly defined quality checkpoints, the Executive Chef ensures that every product meets rigorous standards before reaching the customer. Strong emphasis is placed on portion control and uniformity, critical in a high-volume airline catering context. Continuous improvement is a core expectation, with the Executive Chef actively leveraging customer feedback, operational data, and quality metrics to refine processes, elevate standards, and foster a culture of culinary excellence. 5. Business Performance & KPI Management The Executive Chef is fully accountable for operational performance, owning a comprehensive set of KPIs that reflect both efficiency and effectiveness. These include food cost percentage, labor cost and productivity, food waste, yield accuracy, portion consistency, and on-time delivery. Through rigorous analysis of performance data, the Executive Chef identifies trends, gaps, and improvement opportunities, driving both corrective and preventive actions. They play a key role in building a culture where decisions are grounded in data and performance management is embedded at every level of the operation. Maintaining tight control over cooked food inventory, food cost performance and labor productivity is central to the role. The Executive Chef ensures strict adherence to FIFO principles, safeguarding product freshness while minimizing waste and obsolescence. They actively monitor and manage key cost drivers, including food cost (COGS), waste levels, recipes yield accuracy and inventory variances, taking corrective action where necessary. 6. Team Leadership, Training & Development At the core of this role is the ability to lead, inspire, and develop a large and diverse team, including chefs, supervisors, and production staff. The Executive Chef fosters a high-performance culture characterized by accountability, discipline, and continuous improvement. They are responsible for designing and implementing comprehensive training programs that reinforce food safety, process adherence, and operational excellence. Beyond immediate performance, the Executive Chef invests in long-term capability building, developing future leaders and establishing robust succession pipelines to sustain organizational success. 7. Advanced Food Production Techniques The Executive Chef brings a strong understanding of modern food processing technologies and their application in a large-scale production environment. This includes methods such as sous-vide, hot-fill processing, pasteurization, and other shelf-life extension techniques. They ensure that these methods are properly implemented, validated, and controlled, delivering products that meet the highest standards of safety, consistency, and quality. A key responsibility is balancing technological advancement with culinary integrity, ensuring that extended shelf life does not come at the expense of product excellence. 8. Cross-Functional Collaboration Operating at the center of a complex organization, the Executive Chef works closely with multiple stakeholders, including Supply Chain Planning, Buyers, Quality Assurance, process engineering, Maintenance, and Commercial teams. They ensure alignment between production capabilities and customer requirements, navigating operational constraints while maintaining service excellence. Additionally, the Executive Chef partners with corporate functions to drive strategic initiatives, innovation, and transformation efforts, contributing to the long-term success and competitiveness of the organization Qualifications Education: Bachelor's degree in: Industrial Engineering, Process Engineering, Food Engineering, or related field (preferred). Culinary qualifications are a plus but not mandatory Work Experience: Minimum 10+ years of hands-on leadership experience in: Large-scale food manufacturing / production environments (strongly preferred) Airline catering or high-volume institutional catering Proven experience as Production Manager / Culinary Operations Leader Experience implementing Lean food production/manufacturing & Continuous Improvement methodologies Demonstrated experience with ERP/MRP systems (MPS, production planning) Technical Skills: (Certification, Licenses and Registration) Deep knowledge of: Food safety systems (HACCP, GMP, FDA/USDA compliance) Industrial-scale food production processes Production planning and scheduling . click apply for full job details () https://www.FreeportRecruiter.com/hospitality-tourism-jobs/3908095529/executive-chef Inwood New York United States https://www.FreeportRecruiter.com/accounting-auditing-jobs/3908095527/controller-operations Main Duties and Responsibilities: Financial Reporting Responsible for Unit by Unit financial reporting process including month-end reporting, budgets, and interim forecasts. Support Unit managers in generating business plan and budget submissions. Controlling Ensure corporate policies and procedures are adhered to at Units. Identify control weaknesses and implement cost control initiatives. Test internal control procedures at Units and interaction with headquarters and outsource companies: Accounts Payable - end to end AP process controls with Datamatics, per AP Manual Billing - quality of direct data entry at Units and hand-off to Central Billing Payroll - control around Kronos time & attendance, quality of input to Ultipro General Ledger - monitoring SAP transactions in line with SAP Unit Controlling Manual Analysis and Performance Driving Develop Key Performance Indicators (KPI's) to track material and labor costs by Unit. Analyze financial trends, define and initiate corrective measures. Drive Unit productivity goals through regular Continuous Improvement reviews with General Managers and Process Owners. Assist Unit in planning labor based on forecasted business changes. Customer Profitability Review pricing proposals for customers and assist Area VP in pricing decisions Assist the Units in maintaining effective analysis of profit and loss by customer Qualifications Education: BS/BA degree in Finance or Accounting (preferred) Work Experience: 7 years of experience in a related field Broad knowledge of finance, controlling, and cash management Technical Skills: (Certification, Licenses and Registration) none Language / Communication Skills: Effective oral and written communication skills Job Dimensions Geographic Responsibility: Unit or Region Type of Employment: Full-time Travel %: 10% Exemption Classification: Exempt Internal Relationships: Employees at all levels of the organization External Relationships: Customers Work Environment / Requirements of the Job: Regularly sitting at a desk, using fingers to operate a computer key board, reaching for telephone or books with hands or arms, and talk or hear while on the phone or communicating with others . Normal office environment Budget / Revenue Responsibility: (Local Currency) Demonstrated Values to be Successful in the Position Employees at gategroup are expected to live our Values of Excellence, Passion, Responsibility and Respect. To demonstrate these Values, we expect to observe the following from everyone: Excellence We put the customer at the forefront of everything we do, taking time to understand their needs, wishes and desires. We constantly learn by giving and receiving feedback, improving from our mistakes and bettering ourselves. Passion Hospitality, in its purest form, comes down to a single, core principle: care. We do everything with thoughtfulness, attention, and care. We have a growth mindset, a resilience that makes us determined to bounce back from failures and setbacks. Responsibility We care about what we do, and we understand the impact we have on others and the planet. We always look out for each other -creating a safe workplace environment is everyone's responsibility. Respect Every job matters. We each do our part to ensure our colleagues and our customers succeed in their goals. We respect each other's voices and foster a workplace that supports inclusion and belonging. We are all one gategroup. The above statements are intended to describe the general nature and level of work being performed by the individual(s) assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required. Management reserves the right to modify, add, or remove duties and to assign other duties as necessary. In addition, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position. gategroup is an equal opportunity employer committed to workforce diversity. All qualified applicants will receive consideration for employment and will not be discriminated against on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, disability status or other category under applicable law. For further information regarding Equal Employment Opportunity, copy and paste the following URL into your web browser: We anticipate that this job will close on: 06/28/2026 For California Residents, please clic k here to view our California privacy notice. If you want to be part of a team that helps make travel and culinary memories, join us! () https://www.FreeportRecruiter.com/accounting-auditing-jobs/3908095527/controller-operations Inwood New York United States