Kitchen Manager jobs at AMC Theatres

Carowinds is seeking a talented and motivated Kitchen Manager to join our dynamic Food & Beverage team. Serving as the park's Sous Chef, this position plays a key leadership role in supporting the culinary operations across the park's diverse dining venues, catering events, and seasonal festivals. Reporting directly to the Executive Chef, the Kitchen Manager (Sous Chef) will assist in overseeing daily kitchen operations, ensuring the highest standards of food quality, safety, and presentation. This role supports the development and execution of innovative menus, staff training, and operational excellence that enhance the guest dining experience throughout the park. The ideal candidate is a hands-on culinary professional with strong leadership skills, a passion for food, and the ability to thrive in a high-volume, fast-paced environment. Working collaboratively with the culinary leadership team, the Sous Chef will help lead a culture of consistency, creativity, and excellence that reflects Carowinds' commitment to exceptional guest service and memorable experiences. Benefits: 3 weeks paid vacation (6 sick days, 8 paid holidays) Several medical coverage options to fit your needs best 401K match FREE entry to ALL our parks and water parks! Perks: Complimentary tickets for friends and family Discounts on food and park merchandise Full-time and part-time employee events and gatherings Responsibilities: • Ensures standards of quality and presentation are met for all locations, while controlling production, waste and spoilage • Creates and manages schedule based on budgeted attendance and business needs • Ensures that staff is well trained and follows all safety and sanitation standards, and in compliance will all local, state and federal laws • Develops and implements menu items, recipes and product presentation and introduces standards of quality with presentation. • Performs ordering while maintaining inventory levels. Prepares annual budgets and monitors progress of budget plans • Recruits, interviews, hires and trains divisional staff as needed • Ensures the availability of all needed materials and equipment for efficient operation of the department/division • Adheres to and enforces all Six Flags and specific Park policies and procedures, including safety, attendance and EEO policies, and demonstrates commitment to customer service in all aspects of employment • Other duties may be assigned Qualifications: • At Least 21 Years of Age • High School Diploma or GED • 6 - 10 Years Culinary Experience • Ability to manage multiple facilities, foods and logistics distribution development • Knowledge of knives, major kitchen production equipment and bakery and pastry work • Basic computer skills, including Microsoft Outlook, Excel and Word • College or culinary training or extensive cooking and production experience • Ability to work nights, weekends and holiday periods to meet business needs • Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law • Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law

Carowinds is seeking a talented and motivated Kitchen Manager to join our dynamic Food & Beverage team. Serving as the park's Sous Chef, this position plays a key leadership role in supporting the culinary operations across the park's diverse dining venues, catering events, and seasonal festivals. Reporting directly to the Executive Chef, the Kitchen Manager (Sous Chef) will assist in overseeing daily kitchen operations, ensuring the highest standards of food quality, safety, and presentation. This role supports the development and execution of innovative menus, staff training, and operational excellence that enhance the guest dining experience throughout the park. The ideal candidate is a hands-on culinary professional with strong leadership skills, a passion for food, and the ability to thrive in a high-volume, fast-paced environment. Working collaboratively with the culinary leadership team, the Sous Chef will help lead a culture of consistency, creativity, and excellence that reflects Carowinds' commitment to exceptional guest service and memorable experiences. Benefits: 3 weeks paid vacation (6 sick days, 8 paid holidays) Several medical coverage options to fit your needs best 401K match FREE entry to ALL our parks and water parks! Perks: Complimentary tickets for friends and family Discounts on food and park merchandise Full-time and part-time employee events and gatherings Responsibilities: • Ensures standards of quality and presentation are met for all locations, while controlling production, waste and spoilage • Creates and manages schedule based on budgeted attendance and business needs • Ensures that staff is well trained and follows all safety and sanitation standards, and in compliance will all local, state and federal laws • Develops and implements menu items, recipes and product presentation and introduces standards of quality with presentation. • Performs ordering while maintaining inventory levels. Prepares annual budgets and monitors progress of budget plans • Recruits, interviews, hires and trains divisional staff as needed • Ensures the availability of all needed materials and equipment for efficient operation of the department/division • Adheres to and enforces all Six Flags and specific Park policies and procedures, including safety, attendance and EEO policies, and demonstrates commitment to customer service in all aspects of employment • Other duties may be assigned Qualifications: • At Least 21 Years of Age • High School Diploma or GED • 6 - 10 Years Culinary Experience • Ability to manage multiple facilities, foods and logistics distribution development • Knowledge of knives, major kitchen production equipment and bakery and pastry work • Basic computer skills, including Microsoft Outlook, Excel and Word • College or culinary training or extensive cooking and production experience • Ability to work nights, weekends and holiday periods to meet business needs • Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law • Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law

Carowinds is seeking a talented and motivated Kitchen Manager to join our dynamic Food & Beverage team. Serving as the park's Sous Chef, this position plays a key leadership role in supporting the culinary operations across the park's diverse dining venues, catering events, and seasonal festivals. Reporting directly to the Executive Chef, the Kitchen Manager (Sous Chef) will assist in overseeing daily kitchen operations, ensuring the highest standards of food quality, safety, and presentation. This role supports the development and execution of innovative menus, staff training, and operational excellence that enhance the guest dining experience throughout the park. The ideal candidate is a hands-on culinary professional with strong leadership skills, a passion for food, and the ability to thrive in a high-volume, fast-paced environment. Working collaboratively with the culinary leadership team, the Sous Chef will help lead a culture of consistency, creativity, and excellence that reflects Carowinds' commitment to exceptional guest service and memorable experiences. Benefits: 3 weeks paid vacation (6 sick days, 8 paid holidays) Several medical coverage options to fit your needs best 401K match FREE entry to ALL our parks and water parks! Perks: Complimentary tickets for friends and family Discounts on food and park merchandise Full-time and part-time employee events and gatherings Responsibilities: • Ensures standards of quality and presentation are met for all locations, while controlling production, waste and spoilage • Creates and manages schedule based on budgeted attendance and business needs • Ensures that staff is well trained and follows all safety and sanitation standards, and in compliance will all local, state and federal laws • Develops and implements menu items, recipes and product presentation and introduces standards of quality with presentation. • Performs ordering while maintaining inventory levels. Prepares annual budgets and monitors progress of budget plans • Recruits, interviews, hires and trains divisional staff as needed • Ensures the availability of all needed materials and equipment for efficient operation of the department/division • Adheres to and enforces all Six Flags and specific Park policies and procedures, including safety, attendance and EEO policies, and demonstrates commitment to customer service in all aspects of employment • Other duties may be assigned Qualifications: • At Least 21 Years of Age • High School Diploma or GED • 6 - 10 Years Culinary Experience • Ability to manage multiple facilities, foods and logistics distribution development • Knowledge of knives, major kitchen production equipment and bakery and pastry work • Basic computer skills, including Microsoft Outlook, Excel and Word • College or culinary training or extensive cooking and production experience • Ability to work nights, weekends and holiday periods to meet business needs • Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law • Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law

Carowinds is seeking a talented and motivated Kitchen Manager to join our dynamic Food & Beverage team. Serving as the park's Sous Chef, this position plays a key leadership role in supporting the culinary operations across the park's diverse dining venues, catering events, and seasonal festivals. Reporting directly to the Executive Chef, the Kitchen Manager (Sous Chef) will assist in overseeing daily kitchen operations, ensuring the highest standards of food quality, safety, and presentation. This role supports the development and execution of innovative menus, staff training, and operational excellence that enhance the guest dining experience throughout the park. The ideal candidate is a hands-on culinary professional with strong leadership skills, a passion for food, and the ability to thrive in a high-volume, fast-paced environment. Working collaboratively with the culinary leadership team, the Sous Chef will help lead a culture of consistency, creativity, and excellence that reflects Carowinds' commitment to exceptional guest service and memorable experiences. Benefits: 3 weeks paid vacation (6 sick days, 8 paid holidays) Several medical coverage options to fit your needs best 401K match FREE entry to ALL our parks and water parks! Perks: Complimentary tickets for friends and family Discounts on food and park merchandise Full-time and part-time employee events and gatherings Responsibilities: • Ensures standards of quality and presentation are met for all locations, while controlling production, waste and spoilage • Creates and manages schedule based on budgeted attendance and business needs • Ensures that staff is well trained and follows all safety and sanitation standards, and in compliance will all local, state and federal laws • Develops and implements menu items, recipes and product presentation and introduces standards of quality with presentation. • Performs ordering while maintaining inventory levels. Prepares annual budgets and monitors progress of budget plans • Recruits, interviews, hires and trains divisional staff as needed • Ensures the availability of all needed materials and equipment for efficient operation of the department/division • Adheres to and enforces all Six Flags and specific Park policies and procedures, including safety, attendance and EEO policies, and demonstrates commitment to customer service in all aspects of employment • Other duties may be assigned Qualifications: • At Least 21 Years of Age • High School Diploma or GED • 6 - 10 Years Culinary Experience • Ability to manage multiple facilities, foods and logistics distribution development • Knowledge of knives, major kitchen production equipment and bakery and pastry work • Basic computer skills, including Microsoft Outlook, Excel and Word • College or culinary training or extensive cooking and production experience • Ability to work nights, weekends and holiday periods to meet business needs • Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law • Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law

Plans, directs, and manages the operational functions. Essential Job Functions Is responsible for revenue and operational profit target achievement. Provides proactive employee relations management, including Employee retention Employee satisfaction Promotion of company culture Process improvement Oversees warehouse staffing, including Hiring Termination Discipline Training Identifies opportunities for business improvement and develops/implements plans to ensure continuous improvement. Manages the process of tracking and publishing all Key Performance Measures both internally and externally. Ensures that employee individual performance metrics are tracked and utilized to manage labor spend as well as evaluate employee performance. Manages Quarterly Business Review process with customers including the preparation and presentation of necessary information. Oversees facility maintenance. Develops and maintains strong relationships with customers. Ensures organization is focused on legendary customer service development (Values/Mission/Vision). Participates in all budgeting activities. Monitors budget performance on a monthly basis. Takes proactive steps to ensure budget compliance. Supports proactive maintenance of all equipment - ensuring efficient maintenance spending. Recommends capital expenditures to ensure efficient ongoing operations. Is responsible for implementing and fostering safety culture. Develops/implements safe work policies and procedures. Suggests improved efficiency through the understanding and use of advanced systems / automation. Participates in formulating and administering company policies and procedures. Any other duties and responsibilities as assigned. Minimum Qualifications Bachelor's degree (B. A.) from four-year College or University; or 5-10 years related experience and/or training; or equivalent combination of education and experience. An operational background with a continuous improvement track record is required. Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables. Ability to read, analyze, and interpret common scientific and technical journals, financial reports, and legal documents. Ability to respond to common inquiries or complaints from customers, regulatory agencies, or members of the business community. Ability to write speeches and articles for publication that conform to prescribed style and format. Ability to effectively present information to top management, public groups, and/or boards of directors. Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs. Physical & Work Environment Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to sit; use hands to finger, handle, or feel; reach with hands and arms; and talk or hear. The employee frequently is required to walk. The employee is occasionally required to stand. The employee must occasionally lift and/or move up to 10 pounds. Specific vision abilities required by this job include close vision, distance vision, and ability to adjust focus. Limited travel as needed to support sales activity and visit customer locations. Position can require hours outside normal business hours to meet customer deadlines. The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. General office conditions. The noise level in the work environment is usually moderate.

Alltown Fresh is looking to expand our family by adding a Chef to our team! Our Chef will take ownership of kitchen operations and will manage all aspects of the food service and beverage operations. At Global Partners, business starts with people. Since 1933, we've believed in taking care of our customers, our guests, our communities, and each other-and that belief continues to guide us. The Global Spirit is how we work to fuel that long term commitment to success. As a Fortune 500 company with 90+ years of experience, we're proud to fuel communities-responsibly and sustainably. We show up every day with grit, passion, and purpose-anticipating needs, building lasting relationships, and creating shared value. : Coordinate work responsibilities and prep lists for the culinary team. Ensure compliance with applicable health codes and regulations. Establish maintenance and cleaning schedules for equipment, storage and work areas. Participate in interview process and selection of kitchen staff. Follow food safety best practices; ensure culinary team does the same. Work with supervisor on new menu items that will draw diners into the restaurant. Coach the sous chef and culinary team to perform at their best. Take on extra duties as needed, such as cleaning, working line, when the kitchen is short-staffed. Ensure a great experience for all guests. Respond to guest complaints or inquiries. Solicit guest feedback, input and information through various communication vehicles. React to information and create a plan to consistently meet expectations of all guests. Oversee and act on all kitchen processes to include proper ordering, production planning, product handling and display. Responsible to meet and/or exceed kitchen and beverage performance and profitability goals by managing food cost, inventory and payroll. Analyze kitchen results and trends. Prepare and execute action plans to leverage the store's fresh food strengths and address areas of opportunity to ensure food service profitability. Execute and communicate all marketing programs, strategies and initiatives to culinary team. Partner with the General Manager on all matters relating to kitchen recruiting, hiring, training, coaching, employee engagement and performance management. Recognize team and team members for a job well done. Organize regular meetings/trainings to keep culinary team up to date on current events. Ensure execution of established safety, security, quality and store operations policies, procedures and practices. Other duties as assigned by supervisor. Additional Job Description: Leadership experience required, leadership experience in a food service environment preferred. Must be available to work flexible hours that may include early mornings, weekends and or holidays. Prior leadership and team management in a kitchen environment required. ServSafe Certification. Understanding of safe food handling and storage. Must be able to perform the following physical behaviors repetitively throughout a shift: standing, walking, handling, reaching horizontally, grasping firmly, reaching above the shoulder, reaching below the waist, pushing buttons, bending, stooping, squatting, crouching. Must be able to lift and carry up to 50 lbs. None High School Diploma or equivalent preferred. Pay Range: $61,000.00 - $79,000.00 The pay range for this position is outlined above. The final amount offered at the start of employment is determined based on factors including, but not limited to, experience level, knowledge, skills, abilities and geographic location, and the Company reserves the right to modify base salary at any time, including for reasons related to individual performance, Company or individual department/team performance and market factors. Our Commitments to You Coins! We offer competitive salaries and opportunities for growth. We have an amazing Talent Development Team who create trainings for growth and job development. Health & Wellness - Medical, Dental, Visions and Life Insurance. Along with additional wellness support. The Road Ahead - We offer 401k and a match component! Professional Development - We provide tuition reimbursement; this benefit is offered after 6 months of service. What to Expect From the Hiring Process We value passion and potential. Please apply if you're qualified and interested-we'd love to hear from you. A member of our Talent Acquisition team will review your application and may connect you with the hiring manager if your experience is a strong match. Interviews are conducted virtually and in person, depending on the role. We'll provide more details about next steps if selected to move forward. Global Partners LP is an equal opportunity employer. We foster a company culture where ideas from all people help us grow, move and thrive. We embrace the diversity of all applicants and do not discriminate against race, color, religion, sex, age, national origin, sexual orientation, gender identity, disability, protected veteran status or any other basis prohibited by federal, state or local law. If you have a disability and need an accommodation to apply, please contact our recruiting department at ************ or 781-7GP-WORK. *Disclaimer: At Global Partners, we don't use lie detector tests for any employment decisions. We follow all the rules and regulations, so we need to let you know: In Massachusetts, it's illegal to require or administer a lie detector test as a condition of employment of continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability.

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview The Catering Manager is directly responsible for creating unique dining experiences by actively supervising and participating in the execution of catered functions, to include breakfasts, coffee breaks, luncheons, dinners, receptions and other types of events, including off-site events. The Catering Manager working closely with culinary and operations staff, they will contribute to ensuring that events are executed smoothly and in accordance with client specifications. They will ensure OVG's overall standards for accuracy, efficiency, quality and financial performance are met. This role will pay an annual salary of $60,000-$70,000 Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays). This position will remain open until December 31, 2025. Responsibilities Help to maximize OVG's catering revenue and ensure operational excellence by following established catering systems, practices, guidelines policies and standards. Follow Banquet Event Orders (BEO) as outlined; confer with Catering Sales to ensure clear understanding of all event specifications. Collect and/or coordinate delivery of necessary supplies and equipment to event site; double-check china, glassware, sliver, linen and other supplies to BEO specifications. Ensure assigned work area is clean and properly maintained; conduct pre-function walk-thru of all event spaces. Ensure that all servers are present, in proper uniform and that all are well groomed. Train, delegate and assign responsibilities to servers; Ensure understanding of set-up, flow of event and service details based on instructions set forth in the BEO. Provide consistent floor supervision during events; Monitor flow of service and maintain continuous communication with kitchen. Ensure that servers are assigned meal breaks and that proper time and attendance procedures are followed. Enforce sanitary practices for food handling throughout all dining areas. Ensure proper sale and service of alcoholic beverages at catered events; Monitor activities of bar staff to ensure that all served guests are of legal age; Control and monitor security of cash and liquor inventory. Assist in facilitating special guest requests; Intervene in instances of guest dissatisfaction; Work diligently to resolve issues and address concerns so that no guest leaves unhappy. Coordinate the disposal or safe storage of leftover event food as prescribed by the Manager or Chef. Qualifications Associate's degree (A.A.) or equivalent from two-year College or technical school; or six months to one year related experience and/or training; or equivalent combination of education and experience. 3-5 years of experience in catering or concessions. Nationally recognized, advanced food service sanitation training course certification. Familiar with inventory cost control and menu planning. Basic computer proficiency: E-mail, Excel, Word, Outlook, Schedule+. Working knowledge of Point of Sale and timekeeping systems. Cash handling abilities; basic math skills including significant number manipulation. Ability to work a variable work schedule (including evenings and weekends, as required), depending upon event and business requirements. Good verbal and written communication skills. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary The Catering Manager is directly responsible for creating unique dining experiences by actively supervising and participating in the execution of catered functions, to include breakfasts, coffee breaks, luncheons, dinners, receptions and other types of events, including off-site events. The Catering Manager working closely with culinary and operations staff, they will contribute to ensuring that events are executed smoothly and in accordance with client specifications. They will ensure OVG's overall standards for accuracy, efficiency, quality and financial performance are met. This role will pay an annual salary of $60,000-$70,000 Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays). This position will remain open until December 31, 2025. Responsibilities Help to maximize OVG's catering revenue and ensure operational excellence by following established catering systems, practices, guidelines policies and standards. Follow Banquet Event Orders (BEO) as outlined; confer with Catering Sales to ensure clear understanding of all event specifications. Collect and/or coordinate delivery of necessary supplies and equipment to event site; double-check china, glassware, sliver, linen and other supplies to BEO specifications. Ensure assigned work area is clean and properly maintained; conduct pre-function walk-thru of all event spaces. Ensure that all servers are present, in proper uniform and that all are well groomed. Train, delegate and assign responsibilities to servers; Ensure understanding of set-up, flow of event and service details based on instructions set forth in the BEO. Provide consistent floor supervision during events; Monitor flow of service and maintain continuous communication with kitchen. Ensure that servers are assigned meal breaks and that proper time and attendance procedures are followed. Enforce sanitary practices for food handling throughout all dining areas. Ensure proper sale and service of alcoholic beverages at catered events; Monitor activities of bar staff to ensure that all served guests are of legal age; Control and monitor security of cash and liquor inventory. Assist in facilitating special guest requests; Intervene in instances of guest dissatisfaction; Work diligently to resolve issues and address concerns so that no guest leaves unhappy. Coordinate the disposal or safe storage of leftover event food as prescribed by the Manager or Chef. Qualifications Associate's degree (A.A.) or equivalent from two-year College or technical school; or six months to one year related experience and/or training; or equivalent combination of education and experience. 3-5 years of experience in catering or concessions. Nationally recognized, advanced food service sanitation training course certification. Familiar with inventory cost control and menu planning. Basic computer proficiency: E-mail, Excel, Word, Outlook, Schedule+. Working knowledge of Point of Sale and timekeeping systems. Cash handling abilities; basic math skills including significant number manipulation. Ability to work a variable work schedule (including evenings and weekends, as required), depending upon event and business requirements. Good verbal and written communication skills. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary The Catering Manager is directly responsible for creating unique dining experiences by actively supervising and participating in the execution of catered functions, to include breakfasts, coffee breaks, luncheons, dinners, receptions and other types of events, including off-site events. The Catering Manager working closely with culinary and operations staff, they will contribute to ensuring that events are executed smoothly and in accordance with client specifications. They will ensure OVG's overall standards for accuracy, efficiency, quality and financial performance are met. This role will pay an annual salary of $60,000-$70,000 Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays). This position will remain open until December 31, 2025. Responsibilities * Help to maximize OVG's catering revenue and ensure operational excellence by following established catering systems, practices, guidelines policies and standards. * Follow Banquet Event Orders (BEO) as outlined; confer with Catering Sales to ensure clear understanding of all event specifications. * Collect and/or coordinate delivery of necessary supplies and equipment to event site; double-check china, glassware, sliver, linen and other supplies to BEO specifications. * Ensure assigned work area is clean and properly maintained; conduct pre-function walk-thru of all event spaces. * Ensure that all servers are present, in proper uniform and that all are well groomed. * Train, delegate and assign responsibilities to servers; Ensure understanding of set-up, flow of event and service details based on instructions set forth in the BEO. * Provide consistent floor supervision during events; Monitor flow of service and maintain continuous communication with kitchen. * Ensure that servers are assigned meal breaks and that proper time and attendance procedures are followed. * Enforce sanitary practices for food handling throughout all dining areas. * Ensure proper sale and service of alcoholic beverages at catered events; Monitor activities of bar staff to ensure that all served guests are of legal age; Control and monitor security of cash and liquor inventory. * Assist in facilitating special guest requests; Intervene in instances of guest dissatisfaction; Work diligently to resolve issues and address concerns so that no guest leaves unhappy. * Coordinate the disposal or safe storage of leftover event food as prescribed by the Manager or Chef. Qualifications * Associate's degree (A.A.) or equivalent from two-year College or technical school; or six months to one year related experience and/or training; or equivalent combination of education and experience. * 3-5 years of experience in catering or concessions. * Nationally recognized, advanced food service sanitation training course certification. * Familiar with inventory cost control and menu planning. * Basic computer proficiency: E-mail, Excel, Word, Outlook, Schedule+. * Working knowledge of Point of Sale and timekeeping systems. * Cash handling abilities; basic math skills including significant number manipulation. * Ability to work a variable work schedule (including evenings and weekends, as required), depending upon event and business requirements. * Good verbal and written communication skills. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis ("protected class") including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Carowinds is seeking a talented and motivated Kitchen Manager to join our dynamic Food & Beverage team. Serving as the parks Sous Chef, this position plays a key leadership role in supporting the culinary operations across the parks diverse dining venues, catering events, and seasonal festivals. Reporting directly to the Executive Chef, the Kitchen Manager (Sous Chef) will assist in overseeing daily kitchen operations, ensuring the highest standards of food quality, safety, and presentation. This role supports the development and execution of innovative menus, staff training, and operational excellence that enhance the guest dining experience throughout the park. The ideal candidate is a hands-on culinary professional with strong leadership skills, a passion for food, and the ability to thrive in a high-volume, fast-paced environment. Working collaboratively with the culinary leadership team, the Sous Chef will help lead a culture of consistency, creativity, and excellence that reflects Carowinds commitment to exceptional guest service and memorable experiences. Benefits: 3 weeks paid vacation (6 sick days, 8 paid holidays) Several medical coverage options to fit your needs best 401K match FREE entry to ALL our parks and water parks! Perks: Complimentary tickets for friends and family Discounts on food and park merchandise Full-time and part-time employee events and gatherings Responsibilities: Ensures standards of quality and presentation are met for all locations, while controlling production, waste and spoilage Creates and manages schedule based on budgeted attendance and business needs Ensures that staff is well trained and follows all safety and sanitation standards, and in compliance will all local, state and federal laws Develops and implements menu items, recipes and product presentation and introduces standards of quality with presentation. Performs ordering while maintaining inventory levels. Prepares annual budgets and monitors progress of budget plans Recruits, interviews, hires and trains divisional staff as needed Ensures the availability of all needed materials and equipment for efficient operation of the department/division Adheres to and enforces all Six Flags and specific Park policies and procedures, including safety, attendance and EEO policies, and demonstrates commitment to customer service in all aspects of employment Other duties may be assigned Qualifications: At Least 21 Years of Age High School Diploma or GED 6 - 10 Years Culinary Experience Ability to manage multiple facilities, foods and logistics distribution development Knowledge of knives, major kitchen production equipment and bakery and pastry work Basic computer skills, including Microsoft Outlook, Excel and Word College or culinary training or extensive cooking and production experience Ability to work nights, weekends and holiday periods to meet business needs Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law By applying, you consent to your information being transmitted by College Recruiter to the Employer, as data controller, through the Employers data processor SonicJobs. See Cedar Fair - Charlotte Terms & Conditions at legal and Privacy Policy at privacy and SonicJobs Privacy Policy at us/privacy-policy and Terms of Use at us/terms-conditions RequiredPreferredJob Industries Other

About Us: IPIC Theaters, LLC strives to be our guest's favorite destination for a night out on the town. Our newest facilities blend three distinct areas - a polished-casual restaurant, a farm-to-glass full-service bar, and our world-class luxury theater auditoriums - into a one-of-a-kind experience. Our unique concept offers a multi-faceted experience of dining, drinking and watching a movie in a luxurious setting. It's a great way to enjoy a night out, under one roof with friends, family and colleagues. Executive Kitchen Manager Accountable for the quality, consistency and production of all cuisines with in the property. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Blends culinary creative talent, business acumen, teaching skills and an innovative spirit to drive business results while building a high-performing team. Responsibilities: Responsible for all areas of inventory, preparation, presentation, safety and sanitation in one or more kitchens. Support an environment committed to outstanding Guest Experiences; participate in meetings (1:1, pre-shift meetings) with staff to maintain guest focus at all times. Manage performance of direct reports and all staff members; hold others accountable to IPIC Theaters standards and expectations; provide timely, supportive coaching when needed. Support staff understanding of IPIC Theaters priorities and expectations. Manage restaurant operations with comprehensive, detailed approach to food and beverage quality, safety, building maintenance, repairs, and sanitation/cleanliness. Make hiring decisions for hourly kitchen staff; identify talent and make recommendations for internal promotions to Supervisor/Manager roles. Provide information and reports on labor, supplies, inventory, and food and beverage costs to Sr. General Manager as required. Requirements & Qualifications: 5 years of experience as and Executive Kitchen Manager or Executive chef in large, complex operations with strong focus on food and beverage program, hospitality, and brand management. Progressive growth from hands-on, front-line roles to leadership preferred. Track record of success with bias for action, high energy level and desire to succeed. 5 years' experience mentoring team members on menu planning, controlling food cost, controlling labor costs and maintaining safety and sanitation. Contributing to goals for financial, hospitality and people measures. Understanding and knowledge of safety, sanitation and food handling procedures. Strong F&B experience and computer skills are required. COVID-19 vaccination required. Record showing you are fully vaccinated must be provided. All religious, medical, or other legally recognized exemptions regarding vaccination status will be considered. Leadership Requirements: Demonstrate judgment, decision making, and conflict resolution skills with guests, staff, and peers. Utilizes strong interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example - must be comfortable must be comfortable interacting with guests, visiting chefs, vendors, winemakers, etc. Identifies the developmental needs of others by coaching, mentoring, and participating in training staff on menu items including ingredients, preparation methods and unique tastes. Demonstrate teambuilding by communicating a common purpose, empowering team members to contribute their best and recruiting candidates with a variety of skills and styles. Qualified to demonstrate proper preparation/cooking techniques for junior staff in need of hands-on instruction; firm but fair in providing feedback and communicating expectations. Benefits: Competitive base salary and annual bonus opportunity. Company paid Life insurance and Short-Term Disability insurance. Medical, Dental and Vision Benefits. Discount Dining and Free Movie Tickets. Discounts through Life Mart and Tickets at Work. IPIC Theaters, LLC is an Equal Opportunity and E-Verify Employer and provides reasonable accommodations consistent with its legal obligations. #ZR JOIN OUR TEAM. MAKE A DIFFERENCE. Working at IPIC Theaters is more than just a job. It's an opportunity to be part of something bigger. We provide guests with memorable experiences and take pride in being a destination of choice for our loyal members. As a unique concept, we have an equally unique culture, and we want our Team to demonstrate what we believe every day. Our continued success requires that we hire only experienced hospitality and culinary talent who share our desire to exceed guest expectations. INNOVATIVE HOSPITALITY We believe in our unique concept, so we built an equally unique culture to accomplish our goals. Our Team enjoys a challenge and consistently steps-up to deliver on the promise to our guests. READ ABOUT OUR CULTURE AND THE BEGINNING OF OUR STORY HERE→ MAKE MEMORIES AT IPIC!

Requirements Physical Requirements: Standing for long periods of time with frequent bending and turning Must be able to lift 40 lbs. Ability to work in a fast-paced environment Ability to withstand extreme hot/cold temperatures Special Requirements: Must be at least 18 years old Ability to speak effectively before groups, guests, team members, and managers of the STRIKE+REEL organization Must be familiar with all food safety and HACCP guidelines Must possess a valid Food Manager's Certificate or other similar license per local code Must be available on weekends and have open availability, more specifically be able to work night shifts and close Standard Company Expectations: Goes beyond normal expectations without compromising the company mission, vision and values. Demonstrates the ability to be courteous and accountable in all situations. Responding to guests' special requests in a courteous and accountable fashion. Monitors the consistency of the product provided to all guests. Works in a friendly, honest, and diligent manner with fellow team members, supervisors, and managers and listens to others with compassion. Seeks knowledge from multiple sources and learns from past experiences for future development and growth. Maintains uniform standards. Please note that the company validates every applicant's right to work in the United States through the E-verify system. Also, in order to maintain the safety of our guests and team members, the company will process a background check upon hire. The results of E-verify and the background check could dictate your employment with the company. We appreciate your compliance and understanding regarding these matters.

Responsible for the training, mentoring, and development of all new STRIKE+REEL cooks on standards and procedures to the satisfaction of the Culinary Manager Assists Culinary Manager in writing schedules for all culinary team members, sufficiently preparing the park for events scheduled throughout the week and anticipated walk-in business. Knowledge on how to prepare a variety of meats, poultry, vegetables and other food items using standard recipes Complies with all STRIKE+REEL standard methods of cooking, portion sizes, quality standards, kitchen rules, policies and procedures Ensures 100% adherence to all aspects of food quality. Communicates effectively with vendors, addressing food, supply, delivery or scheduling concerns as needed. Assists with the planning, implementation and culinary team training for all menu and specials rollouts in the restaurant, with adherence to specifications, presentation and standards. Knowledge on how to properly use broilers, ovens, grills, fryers and a variety of other kitchen equipment Maintains a clean and sanitary kitchen using checklists and food safety guidelines Ensures that only food items approved by management are being prepared Responsible for weekly inventory, cost, and quality control, per STRIKE+REEL guidelines Maintains uniform standards and presents a professional appearance at all times Requirements Physical Requirements: Standing for long periods of time with frequent bending and turning Must be able to lift 40 lbs. Ability to work in a fast-paced environment Ability to withstand extreme hot/cold temperatures Special Requirements: Must be at least 18 years old Ability to speak effectively before groups, guests, team members, and managers of the STRIKE+REEL organization Must be familiar with all food safety and HACCP guidelines Must possess a valid Food Manager's Certificate or other similar license per local code Must be available on weekends and have open availability, more specifically be able to work night shifts and close Standard Company Expectations: Goes beyond normal expectations without compromising the company mission, vision and values. Demonstrates the ability to be courteous and accountable in all situations. Responding to guests' special requests in a courteous and accountable fashion. Monitors the consistency of the product provided to all guests. Works in a friendly, honest, and diligent manner with fellow team members, supervisors, and managers and listens to others with compassion. Seeks knowledge from multiple sources and learns from past experiences for future development and growth. Maintains uniform standards. Please note that the company validates every applicant's right to work in the United States through the E-verify system. Also, in order to maintain the safety of our guests and team members, the company will process a background check upon hire. The results of E-verify and the background check could dictate your employment with the company. We appreciate your compliance and understanding regarding these matters.

• Maintains a strong understanding of all restaurant and culinary systems and operations. • Provides direction, coaching and leadership to all culinary team members, including training them regarding safety and sanitation, health inspection standards and company policies and procedures. • Responsible for establishing and appropriately communicating goals and achievement to General Manager. • Effectively ensures maintenance of the kitchen (clean, neat, and organized) and ensures sufficient supply levels of tools available for the culinary team to execute their responsibilities. • Writes schedule for all culinary team members, sufficiently preparing the park for events scheduled throughout the week and anticipated walk-in business. • Ensures 100% adherence to all aspects of food quality. • Helps ensure a safe work environment for everyone, including 100% use of safety tools. • Ensures maintenance of food storage area sanitation and standards. • Ensures all kitchen areas meet local and state health code regulations. • Orders and verifies upon receipt all food and supply products for the kitchen. • Directs the planning, implementation and culinary team training for all menu and specials rollouts in the restaurant, with adherence to specifications, presentation and standards. • Communicates effectively with vendors, addressing food, supply, delivery or scheduling concerns as needed. • Interviews and hires all culinary team members, maintaining appropriate staffing par levels through seasonality of the business. • Completes all BOH performance appraisals, recommending appropriate merit increases to the GM. • Responsible for meeting the restaurant's financial goals including cost of sales (managing ordering and inventory); labor (appropriately scheduling through use of labor models); and hiring, developing and retaining the very best team members. Requirements Physical Requirements: • Standing for long periods of time with frequent bending and turning • Must be able to lift 40 lbs • Ability to work in a fast-paced environment • Ability to withstand extreme hot/cold temperatures Standard Company Expectations: • Goes beyond the normal expectations without compromising the company mission, vision and values. • Demonstrates the ability to be courteous and accountable in all situations. • Responding to guests' special requests in a courteous and accountable fashion. • Monitors the consistency of the product provided to all guests. • Works in a friendly, honest, and diligent manner with fellow team members, supervisors, and managers. • Cooperates with all team members when assigned additional tasks and listens to others with compassion. • Seeks knowledge from multiple sources and learns from past experiences for future development and growth. • Maintains uniform standards. Please note that the company validates every applicant's right to work in the United States through the E-verify system. Also, in order to maintain the safety of our guests and team members, the company will process a background check upon hire. The results of E-verify and the background check could dictate your employment with the company. We appreciate your compliance and understanding regarding these matters.

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview The Catering Manager provides support and assistance with Catering activities as well providing assistance to the concession managers in the profitable management of concessions operations, as needed. The Catering Manager will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer. The Catering Manager will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. The Catering Manager will provide oversight and resolution responsibility for employee performance issues. The Catering Manager must provide a high level of event oversight, technical proficiency and operational/personnel support to ensure the smooth running of any assigned event. A critical function of the Catering Manager will be to actively mentor, train and help employees and volunteers meet company quality standards. The employee must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, self-direction and strong technical (computer and POS) aptitude required. This role pays an annual salary of $60,000-$65,000 Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until February 27, 2026. Responsibilities Assists in the overall effective management of Catering and Concessions operations. Ensures total compliance with all alcohol service policies. Monitors alcohol service throughout event to assure 100% compliance with Alcohol Service policies. Reports any alcohol service or compliance issues to management immediately. Provides on-going direction, supervision and mentoring to hourly event staff. Monitor product quality and ensure high level of guest service. Assists in troubleshooting technical problems with Point of Sale Systems, from both a hardware and software perspective. Assists in vault opening, closing and balancing, as necessary. Generates event employee schedules and verifies employee time as required. Assist in the on-going training, development, mentoring and supervision of hourly employees, as directed by department managers; responsible for completing documentation of employee performance and attendance issues in accordance with company policy and practice. Assist in the management of catered events from set-up to tear down, including handling all communication with hourly staff, culinary staff and guests. Qualifications Associate's degree (A.A.) or equivalent from two-year College or technical school; or six months to one year related experience and/or training; or equivalent combination of education and experience. Three to five (3-5) years of experiefcne in catering or consessions Concessions Manager Certificate from the National Association of Concessionaires. Nationally recognized, advanced food service sanitation training course certification. Familiar with inventory cost control and menu planning. Basic computer proficiency: E-mail, Excel, Word, Outlook, Schedule+. Working knowledge of Point of Sale and timekeeping systems. Cash handling abilities; basic math skills including significant number manipulation. Ability to work a variable work schedule (including evenings and weekends, as required), depending upon event and business requirements. Good verbal and written communication skills. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow cast, crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Disney Cruise Line Culinary Standards Manager, and part of the shoreside culinary team, you will work on hands on menu development, recipe package creation and implementation including but not limited to Main Dining, a la Carte, Concierge Offerings, Marceline Market /Cabanas Food Court, Castaway Cay, Disney Lookout Cay, Groups & Functions and the Crew /Officer Offerings This includes, recipe auditing, cost management and consistency for those areas on all current and future vessels. This is a shoreside position based in Celebration, FL. You will report to the Manager, Culinary Standards Responsibilities: Assist in development of all menu content Consistently look for ways to create, renew, refresh to delight our guests with new products Partner with all Disney Cruise Line Food and Beverage lines of business to see to open communication Partner with food managers to achieve highest culinary standards and crew excellence by effective leadership, motivation, empowerment and communication Owner of all Food and Beverage collateral from conception to delivery which includes ownership of print inventories Participates in all succession planning and training plans for Culinary teams Establish effective partnerships with other line of business by fostering teamwork among shipboard and shore teams Partner with ships teams to see that all audits are being completed in a timely manner which will also include regular auditing of all procedures Act as coach, mentor and adviser to culinary teams Assist in leading direct reports to define, communicate and achieve specific goals in the areas of Guest Satisfaction, Crew Excellence, and operational and financial excellence and productivity Lead and conduct onsite audits and lead trainings requiring need for travel/sailing Basic Qualifications: Minimum 5 years' experience in an Executive Sous Chef role or higher Experience in menu development and implementation Experience within a la carte, banqueting, large volume operations and Quick Service Ability to be flexible with work schedule which will include (but not limited to) shipboard implementations and audits Demonstrate strong presentation, business planning skill, conflict resolution and organizational skills Demonstrate computer proficiency within a Windows/Mac environment Demonstrate a high level of cooking skills and knowledge Demonstrate a high level of initiative, motivation, problem solving skills as well as continuous improvement skills Ability to travel both domestically and internationally based on operational needs #DCLPJ Job Posting Segment: DCL Shoreside Job Posting Primary Business: Hotel Operations Primary Job Posting Category: DCL Standards (F&B) Employment Type: Full time Primary City, State, Region, Postal Code: Celebration, FL, USA Alternate City, State, Region, Postal Code: Date Posted: 2025-12-10

We're on the hunt for a Catering Manager who can spice up catering life - one event at a time, at a great college in IA. If you've got a knack for planning, plating, and pleasing a crowd, come lead the charge in making every meal a memorable one!

Job Description We're on the hunt for a Catering Manager who can spice up catering life - one event at a time, at a great college in IA. If you've got a knack for planning, plating, and pleasing a crowd, come lead the charge in making every meal a memorable one!

Benefits and Perks Competitive salary and performance-based incentives Great Schedule and Flexibility Opportunities for career growth and development A vibrant and supportive team environment At The Great Greek, we're passionate about timeless flavors and legendary service. Our founders knew they had discovered something special from their very first bite of the authentic family recipes that became the foundation of the Great Greek Mediterranean Grill. We still serve those delicious Greek dishes. Today, you can find Great Greek Mediterranean Grill locations across the country. Our success is rooted in our passion for great service and the authentic flavors you love. We invite you to discover what makes our restaurants iconic. Role Overview: As a Kitchen Manager at The Great Greek, you will play a crucial role in ensuring the smooth operation of our kitchen. You will lead a dedicated team, maintain high standards of food quality and safety, and contribute to creating memorable dining experiences for our guests. Responsibilities: Oversee daily kitchen operations, ensuring efficient workflow and high-quality food preparation Demonstrate “Shoulder to Shoulder” leadership through direct participation in recipe and food preparation Train, mentor, and supervise kitchen staff, fostering a positive and collaborative work environment Maintain inventory levels, order supplies, and manage cost controls Ensure compliance with health and safety regulations Ensure recipe compliance of menu items in line with our brand's standards for preparation Monitor food preparation and presentation to ensure consistency and excellence Handle customer feedback and resolve issues promptly Collaborate with front-of-house staff to ensure seamless service Qualifications: Proven experience as a Kitchen Manager or in a similar leadership role Strong understanding of kitchen operations and culinary techniques Excellent organizational and communication skills Ability to thrive in a fast-paced, dynamic environment Passion for Greek cuisine and a commitment to delivering outstanding customer experiences Certification in food safety and handling is a plus Join Our Team: If you are a motivated and experienced kitchen professional who shares our passion for Greek cuisine and excellence, we want to hear from you! Apply today to become a part of The Great Greek family and contribute to our mission of delighting guests with every meal. The Great Greek Mediterranean Grill is a fast-casual restaurant franchise concept featuring authentic Greek recipes, made to order, with only the highest quality ingredients, fresh products, and outstanding hospitality. The Great Greek was founded by two third-generation restauranteurs with more than 30 years in the food and hospitality business. Like anyone who loves truly good food, their favorite childhood memories were those spent with family and friends, crowded around a table for a meal made with care and love. That tradition still remains today with the same recipes passed down generation after generation and prepared with the spirit of authentic Mediterranean hospitality where everyone's welcome. We've made the dining room a little bigger to fit more guests, but you'll always feel right at home with smiling faces, table service, and a bright cheerful atmosphere.