Total 6,963 Others level F&B / Tourism / Hospitality job vacancies

Description

Salary: Up to $2,500, + $600 (T&Cs apply) + OT

Location: 180 Orchard, Alleybar/Acid Bar

Working Timing: 5 days per week (shift), 12pm to 1030pm

Why Join Us?

At Vanguard, we believe that the best ideas stem from diverse perspectives. If you're a critical thinker seeking a rewarding career, we invite you to join our team. Experience a redefined workday with the convenience of our accessible location and an array of retail, furniture, and F&B discounts.

Job Description:

• Prepare and cook meals according to menu and recipes provided.
• Ensure all food is cooked to the correct temperature and standard.
• Monitor food stock and make orders when necessary.
• Maintain cleanliness and sanitation in kitchen area, including work station, utensils and cooking equipment.
• Assist with menu planning and recipe development.
• Follow food safety requirements and kitchen safety procedures.
• Work efficiently to deliver timely and high-quality food service.
• Manage portions and presentation of dishes.

Benefits & Perks:

• Training provided, no prior experience needed.
• Staff meals provided during the shift.
• Performance bonus of up to $600 (details shared upon contact).
• Transport home provided after late night shifts.
• Includes Paid Overtime for shifts beyond standard hours.
• Immediate Hiring- start work right away!

Job Requirement:

• 1 - 2 years of experience preferred.
• No culinary experience required.
• 5 Days Work Week.

If interested, please contact Kate Ang at 87150725 to find out more.
We thank all candidates for your interest in Vanguard Group, and regret that only shortlisted candidates will be notified.

Responsibilities:

• Responsible for food preparation and cooking to standard operating procedures;
• Ensure smooth operations and allocation of duties within the kitchen;
• Ensure that all orders are fulfilled in a timely manner and to expected standards;
• Attend to kitchen-related duties stock- checking and inventory and ordering;
• Practice and ensure good hygiene and housekeeping standards within the kitchen;
• Ensure food is stored, prepare and presented in a safe and hygiene manner;
• Uphold high standards of food quality to ensure customer satisfaction.

Requirements：

• Profound knowledge of different kinds of beverages
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Able to work night shift
• Able to work longer hours with prolonged period of standing.

Responsibilities

• Support the Executive housekeeper to ensure guest rooms and public area are checked and maintained
• Supervise and train Housekeeping Team Leader on housekeeping tasks, schedules and routines
• Monitor and control inventories for department operating equipment and linen to Ensure par stock are maintained and costs are controlled
• Assist in ensuring a continual effective pest control system in place to rid the hotel of all vermin. Continually monitor and address any pest situation in the hotel immediately
• Assist in maintaining and ensuring the protection of all hotel assets inclusive guest supplies, stores, linen and uniform control and other hotel assets
• Assist in overseeing all maintenance of plants, gardening and landscaping operations of the hotel, including floral arrangement
• Set proper par level for cleaning and guest supplies. Maintain proper stock level and enforce proper control on stock movement
• Carry out a regular inspection to work areas performed by housekeeping associates. Inspect VIP arrival/in-house rooms and ensure all are in order before arrival. Offer action plan to achieve service excellent
• Ensure all operating equipment is in top condition and follow up on any breakdown/repairs to be fixed promptly
• Undertake any other responsibilities/tasks/shifts as instructed by the management or the Executive Housekeeper

Requirements

• At least 2 years of experience in a similar role; preferably from a 5 star Hotel
• Minimum Diploma in Hospitality Management
• Customer centric
• High level of flexibility and adaptability
• Must be able to work rotating day shifts including Public Holidays and weekends
• Able to work under pressure and in fast paced environment

PARKROYAL COLLECTION Pickering, Singapore is dedicated to providing equal employment opportunities, including individuals with disabilities.

We regret that only shortlisted candidates will be notified.

We are looking for an efficient and committed Manager to join our office. As a Manager, you will be managing the day to day activities. You will be responsible for arranging meetings for the staff, provide them necessary official documents and keep a record of the appointments within the office. You will be also arranging monthly repairs and renovations.

You will also be organizing office operations and procedures. You should be highly dedicated to work and have exceptional organizational skills. If you are ready to take up Manager duties and responsibilities, then apply right away. We will love to meet you.

Responsibilities of a Manager

• Work with Human Resources staff to recruit, interview, select, hire, and employ an appropriate number of employees.

• Provide oversight and direction to the employees in the operating unit in accordance with the organization's policies and procedures.

• Health and safety of the workforce.

• Carrying out and attaining the mission and the goals of the business unit managed.

• Development of a superior workforce.

• Development of the department.

• Development of an employee-oriented company culture that emphasizes quality, continuous improvement, key employee retention and development, and high performance.

• Personal ongoing self-development and personal growth as an employee.

• Coach, mentor, and develop staff, including overseeing new employee on boarding and providing career development planning and opportunities.

• Empower employees to take responsibility for their jobs and goals. Delegate responsibility and expect accountability and regular feedback.

• Consciously create a workplace culture that is consistent with the overall organization's and that emphasizes the identified mission, vision, guiding principles, and values of the organization.

• Lead employees using a performance management and development process that provides an overall context and framework to encourage employee contribution and includes goal setting, feedback, and performance development planning.

• Lead employees to meet the organization's expectations for productivity, quality, continuous improvement, and goal accomplishment.

• Provide effective performance feedback through employee recognition, rewards, and disciplinary action, with the assistance of Human Resources, when necessary.

• Maintain employee work schedules including assignments, job rotation, training, vacations, and paid time off, telecommuting, cover for absenteeism, and overtime scheduling.

• Maintain transparent communication. Appropriately communicate organization information through department meetings, one-on-one meetings, and appropriate email, IM (Instant Messaging), and regular interpersonal communication..

• Plan and implement systems that perform the work and fulfill the mission and the goals of the department efficiently and effectively.

• Plan and allocate resources to effectively staff and accomplish the work to meet departmental productivity and quality goals.

• Plan, evaluate, and improve the efficiency of business processes and procedures to enhance speed, quality, efficiency, and output.

• Manage the preparation and maintenance of reports necessary to carry out the functions of the department. Prepares periodic reports for management, as necessary or requested, to track strategic goal accomplishment.

• Communicate regularly with other managers, the director, vice president, president, and other designated contacts within the organization.

• Perform other duties and responsibilities, as assigned.

Manager Job Requirements

• Knowledge and experience in business, supervision, and management.

• Knowledge of the functions, operation, and mission of the specific department.

• Better than average written and spoken communication skills.

• Outstanding interpersonal relationship building and employee coaching and development skills.

• Management experience in a team-oriented workplace preferred.

• Demonstrated ability to lead and develop a department and department staff members.

• Demonstrated knowledge of basic economics, budgeting, and accounting principles and practices.

• Demonstrated ability to serve as a knowledgeable resource to the organization's management team that provides leadership and direction.

• Excellent computer skills in a Microsoft Windows environment. Must include knowledge of Excel and skills in Access..

• Evidence of the ability to practice a high level of confidentiality.

• Excellent organizational management skills.

Job Description

• Lead and manage Quality Assurance and Food Safety operations across multiple food manufacturing facilities.
• Maintain and continuously improve the Food Safety Management System (FSMS), ensuring compliance with ISO 22000, Halal, SFA, customer, and regulatory requirements.
• Lead internal and external audits, certifications, and regulatory inspections, ensuring audit readiness and timely closure of findings.
• Conduct site inspections of production to ensure compliance with food safety, quality and hygiene standards.
• Drive investigations and corrective actions for customer complaints, non-conformances, and food safety incidents.
• Oversee supplier qualification, raw material approval, and quality compliance programmes.
• Ensure effective implementation of GMP, HACCP, hygiene, sanitation, and quality control programmes across operations.
• Collaborate closely with the Production team and provide operational support when required to ensure efficient and compliant manufacturing operations
• Support new product development and regulatory compliance initiatives, including HPB, HCS, and Nutri-Grade requirements.
• Serve as the key point of contact for food safety, quality, regulatory, and compliance matters, reporting directly to the Director and General Manager.
• Any other duties assigned by the Management

Job Requirement

·        Possess at least a Diploma in Food Technology,Food Science, Food Nutrition or equivalent.

·        Minimum 5 years working experience in related field.

·        Relevant knowledge in FSSC, ISO 9001, ISO 22000,GMP, HACCP.

·        Knowledge of tools, concepts and methodologiesof QA.

·        Proficient in Microsoft Word, Excel andPowerPoint.

·        Able to work independently, as well as a teamplayer.

·        Working day pattern: 5 days, 8 hrs per week.

·        Location: Senoko or Woodlands area

Note: We offer lunch meal.

If interested, please send your resume to WhatsApp @ +65 9112 1178

General Manager Job Description Template

We are looking for a self-motivated and results-driven general manager to direct and manage our organization's business activities and to develop and implement effective business strategies and programs. The successful candidate for this role should possess excellent communication skills, superior knowledge of business functions, exceptional budgeting, and finance skills, and strong leadership qualities.

General Manager Responsibilities

• Oversee day-to-day operations, assign weekly performance goals and ensure their completion, and accomplish your own goals

• Recruit, onboard, and train high-performing employees to achieve objectives for sales, profitability, and market share

• Develop strategic plan for optimized productivity

• Review and improve organizational effectiveness by developing processes, overseeing employees, establishing a highly motivational work environment, and implementing innovative changes

• Adhere to company standards for excellence and quality

• Seek out opportunities for expansion and growth by developing new business relationships

• Provide guidance and feedback to help others strengthen specific knowledge/skill areas

• Maintain project timelines to ensure tasks are accomplished effectively

• Develop, implement, and maintain budgetary and resource allocation plans

• Delegate responsibilities to the best-qualified employees and enforce all policies, procedures, standards, specifications, guidelines, training programs, and cultural values

• Resolve internal staff conflicts efficiently and to the mutual benefit of all involved

General Manager Required skills and qualifications

• Degree in business management or any related field.

• Good knowledge of different business functions

• Proven success in a managerial role

• Strong decision-making ability

• Excellent communication, collaboration, and delegation skills

• Proven ability to develop and achieve financial plans

• Ability to motivate and lead employees, and hold them accountable

• Strong working knowledge of operational procedures

• Meticulous attention to detail.

• The ability to work under pressure.

• Availability to work within opening hours (e.g. evenings, holidays, weekends).

Responsibilities:

• Assist in the preparation and cooking of menu items under supervision
• Follow kitchen procedures and recipes to ensure consistency and quality
• Keep all kitchen areas clean, organized, and in line with hygiene and safety standards
• Properly store food items and assist in stock rotation
• Support the team with preparation tasks like chopping, portioning and plating
• Assist with cleaning duties and washing dishes when required.
• Any other ad-hoc duties as assigned by the Superior from time to time

Requirements:

• Proven experience in a similar kitchen role preferred
• Knowledge of various cooking methods, ingredients, equipment, and procedures
• Able to perform spilt shift, work on weekends and public holidays
• Ability to work in a fast-paced environment
• Physical stamina to stand for long periods
• Passion for food and willingness to learn
• Team player with a positive attitude and strong communication skills

Whatsapp 91834574 for more information

Who we are

Flatty Wap is a New York-inspired pressed wrap kiosk opening August 2026 at One Raffles Place B1-27, Singapore CBD. We make everything from scratch — 48-hour jerk, 36-hour brisket, in-house sauces and slaws. Small team, high standards, fast service. This is not a factory kitchen. The craft is real and we take it seriously.

The role

You will be a core member of a tight kitchen team, working the line under our Head Chef and Sous Chef during a high-volume CBD lunch service. Your job is to execute to spec, hold the standard every single service, and keep pace when it gets busy. Consistency is non-negotiable here.

What we need from you

• Minimum 2 years experience in a professional kitchen — line cook, QSR, or fast casual
• Fast, clean, and disciplined on the line
• Can follow recipes and prep SOPs exactly and repeatedly
• Calm under pressure — lunch rush in a CBD kiosk is intense
• Reliable, punctual, and a team player who lifts the people around them
• Singapore Citizen or PR only

What you get

• $3,000–3,400/month depending on experience
• Full-time, Monday to Saturday — closed Sundays
• 15 days annual leave from Day 1
• Small team where your work is seen and recognised
• Ground floor of a brand being built from scratch with genuine growth ambitions

Responsibilities:

• Prepare and cook menu items according to recipes and standards
• Set up workstations with all needed ingredients and cooking equipment
• Ensure food is prepared in a timely manner and presented according to quality standards
• Maintain a clean and organized kitchen, including equipment, utensils, and work areas
• Manage kitchen stock for daily operation and food cost control
• Assist in receiving and storing deliveries according to FIFO (First In First Out) practice
• Assist on month-end stock take
• Any other ad-hoc duties as assigned by the Superior from time to time

Requirements:

• Proven experience in a similar kitchen role preferred
• Knowledge of various cooking methods, ingredients, equipment, and procedures
• Able to perform spilt shift, work on weekends and public holidays
• Ability to work in a fast-paced environment
• Physical stamina to stand for long periods
• Passion for food and willingness to learn
• Team player with a positive attitude and strong communication skills

Whatsapp 91834574 for more information

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

• Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

• Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

• Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

• Buying, weighing and storing ingredients and food supplies

• Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

• Managing inventory, unloading supplies and organising the storeroom

• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

Job Description:

• The Executive Pastry Chef is responsible for the production and quality control of all pastries, cakes, breads, Ice cream and desserts served throughout the hotel.
• Responsible for our signature Sofitel Le haute Croissant production and sales.
• Ensure a professional running of his kitchens and has to ensure that agreed quality, hygiene and other standards are kept or surpassed at all times.
• Responsible for in the daily requisitioning of all food goods.
• Be familiar with local requirements and sanitation regulations.
• Provides leadership, training and supervision on all production in his kitchen and oversees the quality as well as timely distribution of the food product served.
• Works closely with the Executive Chef in planning adequate supply of required items for restaurants and banquets, menu development and other related areas.
• Creates enthusiasm for training and development amongst his subordinates.
• Motivates and leads by example.
• Communication of food trends and market needs to ambassadors.
• Communication of local requirements, food sanitation laws, safety regulations and other to all staff.
• Foster positive thinking and motivation within all Food and Beverage kitchens by giving active assistance and advice on more effective ways of running the kitchens.
• Plan in conjunction with the Executive Chef and outlet Managers activities, promotions, menu implementations according to the annual marketing plans.
• Ensure that all designated action points from daily briefings or bi-monthly operational meetings are being followed by the individuals concerned.
• Ensure that positive working relations with non-Food and Beverage departments are fostered giving cooperation at all times.
• Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
• Relate guest comments, positive or negative, to the Executive Chef, making use of the kitchen log book.
• Assist the Executive Chef in compiling the annual marketing plans and budgets.
• Ensure disciplinary and grievance procedures are properly adhered to and followed.
• Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the Pastry department.
• Assist the Executive Chef in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre-determined quality standards.
• Constantly strive to reduce energy consumption through awareness campaigns within all kitchens.
• Conduct weekly inspections of kitchens and restaurants with follow-ups.
• Prepares monthly work schedule for his subordinates, Creates and develops new dishes and recipes by keeping up with the latest market trends.
• Plan, co-ordinate and supervise all menu implementations in conjunction with the Executive Chef in a timely manner.
• Assist in the preparation and control of daily and weekly market lists.
• Be fully responsible for the labour budget of his assigned kitchen department
• Any other reasonable request as required by Hotel Management.

Job Requirements:

• Previous experience at a senior chef level, minimum two years in a commercial pastry kitchen environment, preferably 5 star luxury environment
• Immaculate grooming, articulate in communication and interpersonal skills with the ability to lead and mentor ambassadors
• Possess SFA Hygiene Certification – Level 3 and above.
• Has the ability to work autonomously
• Has the ability and willingness to undertake further development
• An understanding of luxury guest expectations.

Whether you are returning to work, looking for flexible shifts, just completed school, or searching for a long-term career opportunity, we welcome you.

About the Role
You’ll be the face of the restaurant serving customers with a smile, keeping the dining area clean, and making sure every guest leaves happy. We have an exciting opportunity for you to join our client as a Service Crew. Love Serving People? We Want You.
Join our fun and friendly team! If you're outgoing, enjoy customer interaction, and love food, this role gives you a great start in F&B.

Responsibility:

• Set up the work station for service preparation.
• Ensure service delivery is seamless and smooth
• Take and serve customer orders accurately
• Handle POS, cash, and basic cleaning duties
• Maintain service standards and hygiene
• Assist kitchen team when needed
• Work as part of a fun, fast-moving team

Requirements

• Friendly personality and good communication
• No experience needed, training will be provided
• Able to work shifts, weekends, and public holidays
• Willing to learn and grow in the industry
• Willing to work on weekends & public holidays

You hereby acknowledge and provide your consent for the utilization of your personal data for the explicit purpose of recruitment and job placement with this job application.

We regret to inform that only shortlisted candidates would be notified.
EA License: 22C0941 (Communal Connections Pte Ltd)

Are you passionate about the F&B industry with a culinary background and hands-on cooking skills? Join our client's growing team, where they are dedicated to delivering high-quality, delicious meals to the customers. We're looking for a motivated F&B Management Trainee to support our operations and learn the ins and outs of running a successful food kiosk.

Job Responsibilities:

• Food Preparation and Cooking: Prepare and cook menu items following standards and quality guidelines.
• Counter Service Management: Oversee customer service at the counter, ensuring efficient, friendly, and prompt service.
• Inventory Control: Assist with stock checks and inventory management, ensuring all ingredients and supplies are available.
• Hygiene and Safety Compliance: Maintain high standards of hygiene, cleanliness, and food safety.
• Training and Development: Work closely with senior staff to develop the skills needed for a successful F&B career, with potential for future leadership roles.

Requirements:

• Certification in Culinary Arts, F&B Management, or related field preferred.
• Previous experience in cooking or kitchen operations preferred.
• Excellent customer service skills, with a friendly and professional demeanor.
• Strong organizational skills, ability to multitask, and a keen eye for detail.
• Willingness to learn and grow in a dynamic, fast-paced environment.

Benefits:

• Competitive salary with growth opportunities.
• Hands-on training and mentorship from experienced professionals.
• Opportunities for career advancement within the company.
• Staff meals provided.

You hereby acknowledge and provide your consent for the utilization of your personal data for the explicit purpose of recruitment and job placement with this job application.
We regret to inform that only shortlisted candidates would be notified.
EA License: 22C0941 (Communal Connections Pte Ltd)

Job Title: Restaurant Manager – Fine Dining

Location: Orchard Road

About the Role
We are seeking an experienced and passionate Restaurant Manager to oversee the daily operations of our fine dining establishment. The ideal candidate will ensure exceptional guest experiences, uphold high service standards, and lead a team dedicated to delivering excellence.

Key Responsibilities

• Oversee day-to-day restaurant operations, ensuring smooth service and guest satisfaction.
• Lead, train, and motivate front-of-house staff to provide professional, attentive, and personalized service.
• Maintain the highest standards of food quality, presentation, and service in line with fine dining expectations.
• Manage reservations, seating arrangements, and guest flow to maximize efficiency without compromising experience.
• Handle guest feedback and resolve complaints with professionalism and discretion.
• Collaborate with the Head Chef and kitchen team to align service with menu offerings and wine pairings.
• Monitor inventory, procurement, and cost control, ensuring profitability and minimizing waste.
• Implement and uphold compliance with health, safety, hygiene, and licensing regulations.
• Drive sales through upselling, wine service, and special events/promotions.
• Prepare reports on sales, budgets, and staff performance for senior management.

Requirements

• Proven experience as a Restaurant Manager, Assistant Manager, or similar leadership role in fine dining preferred.
• Strong knowledge of food and beverage service standards, wine service, and fine dining etiquette.
• Exceptional leadership, communication, and interpersonal skills.
• Ability to remain composed under pressure and manage demanding guests.
• Excellent organizational and problem-solving skills.
• Flexibility to work evenings, weekends, and public holidays as required.
• Diploma/Degree in Hospitality Management or related field preferred.

What We Offer

• Competitive salary and performance incentives.
• Opportunities for professional growth and career advancement.
• A dynamic and supportive work environment in a prestigious dining setting.

Your Role

As a Gensler Interior Designer, you will tap into your boundless creativity and passion for design to produce unique and functionally beautiful spaces for clients. You are a self-motivated, team player who is ready for active participation in all phases of the design process. With you as part of the design team, interiors have never been so engaging.

What You Will Do

• Perform interior design assignments using professional concepts and procedures;
• Producing space plans, furniture plans, elevations, sections, joinery/millwork details; conceptual and finished design presentation documentation
• Providing solutions to design problems and generate design alternatives
• Develop and produce BIM drawing packages for design review, tendering and construction phases of the project;
• Selection, scheduling and concept of FF&E and color and materials for projects in coordination with other team members for presentation to clients and space planning concepts;
• Produce sketch plan/schematic design documentation of interior layouts, loose furniture, joinery, finishes;
• Meet with suppliers and co-ordinate and educate the design team on new materials, brands and special treatments;
• Delivering the highest quality of professional service
• Acting as primary design interface with clients and attend client / site meetings;
• Prepare/oversee the preparation of finishes boards for client presentations;
• Render plans and elevations to convey a design concept to a client;
• Guiding, advising, and mentoring other designers on projects, developing design directions and leading design critiques/forums
• Reviewing drawings, mock ups, materials, and finish samples submitted by project contractors
• And any other related responsibility as assigned. Your manager will communicate with you further about specific requirements and expectations of your job, which can be adjusted according to business and organizational goals.

Your Qualifications

• 6+ years’ experience with the design of retail & hospitality interiors projects.
• Bachelor’s degree from an accredited school of design.
• Strong planning abilities, including development of design concepts, knowledge of furniture and finishes, planning codes, and budgets.
• Self-starters with good verbal and written communication skills.
• Strong skills in client communication and presentations.
• Good organization and time management skills. Possess the ability to work well with a team.
• Knowledge in sustainable design principles required.
• LEED, WELL, Fitwel, Greenmark or other rating systems accreditation preferable.
• Previous experience in sustainable design projects preferable. Especially built projects with LEED, Living Building Challenge, WELL Building Standard, Fitwel and /or Net Zero Building certification.
• Demonstrate a collaborative and integrated approach towards achieving high sustainability project goals.

Your Design Technology Qualifications

Essential:

• Good working knowledge and experience in Autodesk Revit for design authoring, documentation, data extracts and project delivery.
• Good knowledge and experience with the strategic planning, and setup of BIM projects.
• Good knowledge and experience with collaboration within the BIM context, including cloud-based markups, consultant coordination and clash detection.
• Good knowledge and experience with interoperability workflows between Rhino & Revit throughout all the stages of a project.

Desirable:

• Basic understanding and familiarity in Rhinoceros for design authoring.
• Good knowledge and experience with real-time rendering processes, and material creation & management within the context of integrated BIM and parametric workflows.
• Understanding of the capabilities and application of Information Management tools such as Aconex, Asite, Newforma, etc.
• Basic understanding and familiarity with Computational Design applications such as Grasshopper and/or Dynamo.
• Basic understanding and familiarity with simulation principles and processes, including interpretation, and application of results.
• Basic understanding and familiarity with the use of VR walkthroughs and panoramas.

Applications we work with:

• Design Authoring - Revit, Rhino, Autocad, Navisworks
• Collaboration - BIM360
• Computational Design - Grasshopper, Dynamo
• Building Performance Simulation - Insight, Sefaira, Diva, Ladybug tools
• Visualisation – Vray, Enscape, Twinmotion, 3DSMax
• Graphics & Productivity - Adobe Creative Suite, Microsoft Office Suite
• Experiential – Unreal Engine, Unity
• Development – C#, Python

To be considered, please submit portfolio and/or work samples in PDF format.

Life at Gensler

As a people-first organization, we are as committed to enjoying life as we are to delivering best-in-class design. From internal design competitions to research grants to “Well-being Week,” our offices reflect our people’s diverse interests.

We encourage every person at Gensler to lead a healthy and balanced life. Our comprehensive benefits include medical, dental, vision, disability and wellness programs. We also offer profit sharing and twice annual bonus opportunities.

As part of the firm’s commitment to licensure and professional development, Gensler offers reimbursement for certain professional licenses and associated renewals and exam fees. In addition, we reimburse tuition for certain eligible programs or classes. We view our professional development programs as strategic investments in our future.