Forbes List of America s Best Employers 2022 Move forward with us! At NJ TRANSIT, you'll be joining us in transforming the third-largest transportation agency in North America. We are committed to delivering safe, reliable service that gets our customers to their destinations on time and we’re looking to hire talented folks with a love of learning to make it all possibl Monitors and controls the leasing of buses provided to private carriers for the provision of public transportation and administers bus service contracts with private bus companies for the operation of purchased transportation services. Ensures that carriers are in compliance with all lease and contract terms and conditions. Coordinates with carriers and Bus Operations regarding the equipment inspections and follow-up on quality assurance audits of leased buses. Roles and Responsibilities : Administers the agreements related to the purchased transportation service contracts including the processing of payments, preparation of contract amendments, administration of equipment leases, coordination of service adjustments, etc. Collects, analyzes, and reports on service data such as carrier performance, ridership, and revenue trends. Participates in the RFP process for the procurement of contracted bus service to include assisting the manager in the preparation of statistics and all data relevant to the procurement process Participates in the technical evaluation of submitted proposals during the procurement process of bus service contracts. Participates in Internal Audit reviews of Private Carrier Affairs programs, develops solutions for implementation of efficiencies in processes, and implements audit recommendations as required. Negotiates with private carriers and / or ferry providers on planning, compliance, routing, and operations that affect the services provided to the public, and / or the financial position of NJ TRANSIT, or are guided by federal and / or state regulations. Resolves issues by recommending and implementing appropriate action. Administers equipment lease agreements for the provision of public transportation services owned and operated by private bus and ferry service providers. Coordinates and implements the purchase, installation, operation, and maintenance of capital funded equipment purchased under various State and Federal programs including, but not limited to the Private Carrier Capital Improvement Program, the Ferry Capital Improvement Program, and the Section 5307 Passenger Ferry Grant Program. Reviews and prepares plans and specifications for the procurement of bus and / or ferry related equipment, fixed facilities and other non-revenue support vehicles and equipment in accordance with the approved capital program. Coordinates procurement of equipment, and prepares leases and amendments. Develops and coordinates special projects involving private carriers and / or ferry providers, including but not limited to, FTA requests, NJDOT projects, etc. Investigates and responds to a variety of complaints, inquiries, correspondence, and referrals This Position Supervises : Education, Experience and Qualifications : Minimum : Bachelor’s Degree in Business Administration or related field Five (5) years of experience in bus operation, transportation, maintenance or administration, and experience in dealing with third party contractors required. One year of closely related work experience can be substituted for each year of education required. Preferred : Project management experience traversing project life cycle strongly desired. Knowledge and Skills : Essential : Strong analytical, comprehension, communication, problem solving, and business writing skills are required. Experience with Microsoft business computer programs including Word, Excel, and Outlook is required. Strong organizational skills Preferred : Knowledge of state and federal regulatory requirements as it pertains to public transportation Familiarity with Private Carrier Affairs programs Certificates, Licenses, RegistrationsWorking Environment Valid Class D Automobile Drivers LicensePrimarily in an office environment with some field work required. Must be willing and able to independently travel throughout the state of New Jersey to locations not accessible by public transportation. Physical DemandsOther Conditions Must be able to respond to emergency situations outside of normal business hours when necessary and respond or report to the Emergency Operations Center (EOC) when needed. At NJ Transit you will enjoy a competitive salary and excellent benefit package : Comprehensive Family Health Insurance Prescription, Dental, Vision Flexible Spending Account Life Insurance Paid Leave 401(a), 401(k) Retirement Plans - up to 9% match Tuition Assistance Qualified Transportation Expense Plan (QTE) At NJ Transit we support and depend upon the diversity of our staff. NJ TRANSIT is an Equal Opportunity Employer

Chef Operator* *ABOUT THE ROLE : *As a Chef Operator, you will work with a team that is driven by culinary excellence, and lead them to new skills in our scratch-based kitchen. You are a dynamic leader who loves to train, mentor, and develop your teams into future leaders by teaching them new skills everyday and showing up as your best self. You’re an achiever who has a strong sense for operations and is driven by results. In our operation centered around innovation, you are always looking at business from a strategic, and systematic lens to set you and your team up for success. Staying organized while managing logistics and thinking big picture in a fast paced environment is key to your role as Chef Operator. We are constantly evolving our menu and testing new initiatives to improve our business operations. You will effectively manage, delegate and multitask to ensure your team is well equipped to handle any new challenge. You will clearly communicate and uphold culinary standards, roll out new projects / initiatives, and keep up with all Covid / DOH guidelines, all while inspiring your team to work towards a better food future. You are responsible for managing the entire restaurant operation and maintaining oversight over all front of house and back of house ops. ABOUT THE TEAM : *Our Restaurants run using a traditional brigade system. As the Chef Operator, you are the first in command and have a true sense of ownership over your restaurant. You partner directly with the Chef de Cuisine to drive success and report into the Field Leadership Team. You work collaboratively with the other restaurant leaders to ensure the restaurant team is well trained and organized to provide guests with an experience that goes beyond a great meal. DIG is determined to rebuild the food system, and we couldn't do it without you. *YOU WILL : Be responsible for the entire restaurant operation, including PnL responsibilities such as food cost management, labor efficiency, guest experience and building top-line sales. Handle daily scheduling and P&L responsibility- accountability for all food and labor costs.* Collaborate with the CDC on QA processes and convert guest feedback into actionable insights for the team. Manage new initiatives and scheduled launches within the restaurant while instilling an entrepreneurial spirit in your team to keep them excited and engaged. Monitor the operational flow of the restaurant, ensuring culinary, Covid and DOH standards and protocols are being followed and executed. Manage all problems with technology, systems and / or offsite ordering platforms. You are proactive in troubleshooting and can handle all the moving pieces with ease. Complete reporting and documentation functions in order to provide consistent information and feedback to our leadership team. Be the face of hospitality by both interacting with guests and delivery drivers to provide exceptional service and training up concierge roles in the restaurant to do the same. Achieve and maintain Department of Health Standards, holding your team accountable and role-modeling cleanliness from your tactics organizing the kitchen and all stations. Ensure that all employee relations conversations are properly documented and communicated to HR, including performance and GROW model conversations. Manage recruitment needs for your restaurant by proactively interviewing, hiring and onboarding new culinarians.* Review & collaborate on people development plans with the Field Leadership team to build thoughtful succession plans. Conduct Pre-shifts & Chef’s tables with your restaurant team to keep them informed on updates and new restaurant goals. Communicate verbally and digitally on a daily basis across various systemic and organizational platforms such as GoogleDrive, Deputy, Slack, Wrike, Revel, Paycom, etc in a timely manner. Strictly uphold Dig's anti-discrimination and anti-harassment policies.*YOU HAVE : 3 - 5 years minimum kitchen or operational restaurant management experience. A passion for real, good food and the leadership skills to operate a scratched base, every changing kitchen. * The willingness to roll up your sleeves and pitch in whenever and wherever necessary. The demonstrated skills to motivate and develop a high performing team.* The discipline and desire to create systems and organization within fast changing environments. Excellent communication skills.* Strong computer skills. You can navigate multiple digital ordering systems with ease.* Ability to learn technological platforms and work systematically with them. Familiarity with restaurant costing and inventory software.* An eye for detail.* The ability to perform physical requirements of the position (the ability to frequently lift up to 25 pounds and occasionally lift up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations.* The desire for professional improvement and the process of learning. The drive to network and build strong ties in your restaurant’s community.* The ability to take many variables to find the best solution to a problem. An organized approach to achieving team goals.* Proven tactics to successful operations in an evolving environment.* Your Department of Health and / or ServSafe certification. COMPENSATION : *Salary Range : $80,000-85,000 / year + quarterly bonus potential Our salary ranges are rooted in the desire to pay competitively relative to our organization size and industry, reflecting just one part of the total compensation package; Individual compensation decisions are determined by factors that include skills-based qualifications, prior work experience, and balancing internal equity relative to other DIG employees. We expect the majority of candidates who are offered roles at DIG to fall healthily within the ranges based on these factors*WORK PERKS : Health Insurance (Medical, Dental and Vision)* Phone Reimbursement* Commuter Benefits* Complimentary DIG Meals everyday* Paid Time Off* 16 weeks of Fully Paid Parental Leave* Short Term and Long Term Disability *ABOUT US : *At Dig Food Group, we’re building a better food system for everyone by sourcing, cooking and serving delicious food everyday. Nine 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. To do this, we’ve built direct and real relationships with farmers. We don’t just name check them on our menus we’re true partners in their businesses. We focus on farmers who are independent, first-timers, women, immigrants, LGBTQ and people of color. These relationships allow us to get the best ingredients all year round and change our menu based on what is growing in the fields. Each restaurant is run by a chef and all our food is cooked on site. There are no microwaves, can openers or freezers, just an entire culinary team at every location, cooking vegetables all day. This requires training a whole generation of chefs and cooks from the ground up, including many who have never worked in a restaurant before. Knife skills are life skills. We’re not here to disrupt anything or become a platform. We run our business on good food and great people. From sourcing to serving, our mission is to create a better food system for everyone. That means a world where farmers can make a living growing food, anyone can learn to cook, and we can all eat well, together. DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Diverse candidates encouraged to apply

About Clase Azul Mexico As a fully Mexican-owned and operated company, Clase Azul honors its legacy, and seeks to reveal the authenticity, artistry, and heart of Mexican culture to the world. Clase Azul has been creating ultra-premium spirits for more than 25 years, and its portfolio offers the highest quality Tequila and Mezcal, made in their own distilleries with a flawless attention to detail. Today, Clase Azul has expanded beyond spirits with new experiences and products that embrace the richness of exquisite Mexican craftsmanship. We exist to captivate the world through the magic of Mexican Culture, while transforming ourselves into better human beings . About the Job : We are currently looking for a self-motivated, hardworking Prep Chef to join our small team, assisting in operations at our exclusive Loft to create an outstanding experience to customers by sharing our exquisite Mexican culture. Primary Responsibilities : Prepares food and pastry to specifications before and during operations Properly measures, portions, and prepares all food items. Complies with portion sizes, quality standards, policies, and procedures Retrieves from storage areas all items necessary for preparation Maintains food, utensils, and equipment in a clean and orderly manner Labels, dates, and wraps food products Performs opening, closing, and side work duties as instructed and according to proper guidelines Follows and upholds all health codes and sanitation regulations Follow all safety, security, and kitchen procedures Performs other duties as assigned Qualifications : Experience as a cook or in a related role Demonstrated interpersonal communication skills, both written and verbal Basic Knife Skills Ability to lift 50lbs or more Ability to stand for long periods of time including bending, lifting, reaching, and stretching Exposed to variable temperatures Food Safety Knowledge Cleaning / Sanitation Frying Prepping Ingredients Sautéing Grilling Sauce Making Food Handler Certification Plating and Presentation Compensation Details : Hourly ($20.00-$25.00) Clase Azul Mexico is an equal opportunity employer to all, regardless of age, ancestry, color, disability (mental and physical), exercising the right to family care and medical leave, gender, gender expression, gender identity, genetic information, marital status, medical condition, military or veteran status, national origin, political affiliation, race, religious creed, sex (includes pregnancy, childbirth, breastfeeding and related medical conditions), and sexual orientation in accordance with applicable federal, state and local laws. Clase Azul Mexico is committed to hiring a diverse workforce, sustaining an inclusive culture, fostering an environment of continual improvement, and opportunities for growth and career development.

Reports to the Culinary Director, the Executive Chef is responsible the quality of food that come out of our kitchen as well as delivering passionately, intensely, uncompromisingly humble hospitality and high-quality guest experience. Responsibilities : Ensuring the quality of food that comes out of our kitchen is several notches above your neighbors. Handles volume and stress with aplomb and finesse. Holds the standard of high-quality food above all else. Qualifications / Skills : Shares the passion for food, wine and the guest experience. Ability to maintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, making sure their standards are as high as ours. Education / Experience : 8-years of experience Culinary Arts Degree

Traveling Chef / Chef Operator ABOUT THE ROLE : As an Executive Chef, you will work with a team that is driven by culinary excellence, and lead them to new skills in our scratch-based kitchen. You are a dynamic leader who loves to train, mentor, and develop your teams into future leaders by teaching them new skills everyday and showing up as your best self. You’re an achiever who has a strong sense for operations and is driven by results. In our operation centered around innovation, you are always looking at business from a strategic, and systematic lens to set you and your team up for success. Staying organized while managing logistics and thinking big picture in a fast paced environment is key to your role as Executive Chef. We are constantly evolving our menu and testing new initiatives to improve our business operations. You will effectively manage, delegate and multitask to ensure your team is well equipped to handle any new challenge. You will clearly communicate and uphold culinary standards, roll out new projects / initiatives, and keep up with all Covid / DOH guidelines, all while inspiring your team to work towards a better food future. You are responsible for managing the entire restaurant operation and maintaining oversight over all front of house and back of house ops. ABOUT THE TEAM : Our Restaurants run using a traditional brigade system. As the Executive Chef, you are the first in command and have a true sense of ownership over your restaurant. You partner directly with the Chef de Cuisine to drive success and report into the Field Leadership Team. You work collaboratively with the other restaurant leaders to ensure the restaurant team is well trained and organized to provide guests with an experience that goes beyond a great meal. YOU WILL : Be responsible for the entire restaurant operation, including PnL responsibilities such as food cost management, labor efficiency, guest experience and building top-line sales. Handle daily scheduling and P&L responsibility- accountability for all food and labor costs. Collaborate with the CDC on QA processes and convert guest feedback into actionable insights for the team. Manage new initiatives and scheduled launches within the restaurant while instilling an entrepreneurial spirit in your team to keep them excited and engaged. Monitor the operational flow of the restaurant, ensuring culinary, Covid and DOH standards and protocols are being followed and executed. Manage all problems with technology, systems and / or offsite ordering platforms. You are proactive in troubleshooting and can handle all the moving pieces with ease. Complete reporting and documentation functions in order to provide consistent information and feedback to our leadership team. Be the face of hospitality by both interacting with guests and delivery drivers to provide exceptional service and training up concierge roles in the restaurant to do the same. Achieve and maintain Department of Health Standards, holding your team accountable and role-modeling cleanliness from your tactics organizing the kitchen and all stations. Ensure that all employee relations conversations are properly documented and communicated to HR, including performance and GROW model conversations. Manage recruitment needs for your restaurant by proactively interviewing, hiring and onboarding new culinarians. Review & collaborate on people development plans with the Field Leadership team to build thoughtful succession plans. Conduct Pre-shifts & Chef’s tables with your restaurant team to keep them informed on updates and new restaurant goals. Communicate verbally and digitally on a daily basis across various systemic and organizational platforms such as GoogleDrive, Deputy, Slack, Wrike, Revel, Paycom, etc in a timely manner. Strictly uphold Dig's anti-discrimination and anti-harassment policies. YOU HAVE : 3 - 5 years minimum kitchen or operational restaurant management experience. A passion for real, good food and the leadership skills to operate a scratched base, every changing kitchen. The willingness to roll up your sleeves and pitch in whenever and wherever necessary. The demonstrated skills to motivate and develop a high performing team. The discipline and desire to create systems and organization within fast changing environments. Excellent communication skills. Strong computer skills. You can navigate multiple digital ordering systems with ease. Ability to learn technological platforms and work systematically with them. Familiarity with restaurant costing and inventory software. An eye for detail. The ability to perform physical requirements of the position (the ability to frequently lift up to 25 pounds and occasionally lift up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations. The desire for professional improvement and the process of learning. The drive to network and build strong ties in your restaurant’s community. The ability to take many variables to find the best solution to a problem. An organized approach to achieving team goals. Proven tactics to successful operations in an evolving environment. Your Department of Health and / or ServSafe certification. COMPENSATION : Salary Range : $80,000-85,000 / year + quarterly bonus potential Our salary ranges are rooted in the desire to pay competitively relative to our organization size and industry, reflecting just one part of the total compensation package; additional components include quarterly bonus potential, healthcare benefits, various work perks (commuter benefits, free lunch) as well as opportunities for continued growth at DIG. Individual compensation decisions are determined by factors that include skills-based qualifications, prior work experience, and balancing internal equity relative to other DIG employees. We expect the majority of candidates who are offered roles at DIG to fall healthily within the ranges based on these factors WORK PERKS : Health Insurance (Medical, Dental and Vision) Phone Reimbursement Commuter Benefits Complimentary DIG Meals everyday Paid Time Off 16 weeks of Fully Paid Parental Leave Short Term and Long Term Disability