Food service manager jobs near me - 555 jobs

Food Service Territory Manager - Providence Rhode Island Region Salary: Competitive Salary Day Shift: 9am To 5pm* - (Flexible) Work Week: Monday - Friday - (Flexible) City Line is seeking a Salesperson - Territory Manager in the Providence Rhode Island area. We are an independent food distributor delivering a broad range of food products to customers in 4 states. City Line has been in business for 91 years and is known as an industry leader in supplying restaurants, schools, caterers, hotels, and country clubs. Excellent commission-based salary and bonus opportunity along with full range of benefits comes with the position. ESSENTIAL DUTIES AND RESPONSIBILITIES Provides sales throughout the Providence Rhode Island region supporting the facilitation of order and delivery interaction between foodservice customers and City Line Food Service in all aspects of the sales. Services existing accounts as assigned. Gains understanding of broker relationships to assist in key customer assignments. Assists with the delivery of appropriate marketing materials. Assists and participate in customer events and segment shows. Assists with the demonstration of products and discussion of applications. Gains expertise in the RI area of sales consultation to ensure sales process development. Verifies orders with customers including receiving information, discussing orders and credits with customers. Observes management of accounts receivables. Participates on business reviews, negotiating, understanding and use of market research. Participates and contributes to the RI region team efforts. Performs other duties as assigned. After the initial training and growth period this is a commission paid position. SKILLS & ABILITIES This position requires customer focus with comprehensive communication skills and the ability to express yourself verbally. Must be a strategic thinker, inquisitive, innovative, and creative in order to build relationships, network, link resources and apply business practices. Ability to work effectively in teams and display integrity and honesty. Must be goal driven, have good organizational and administration skills in order to self-manage and develop discipline and be flexible and coachable. Must be able to meet and exceed sales performance goals and execute good time and territory management. QUALIFICATIONS Bachelor's degree preferred Minimum 2 years food service sales experience Proficiency in Word, Excel, Office, and Outlook Strong analytical skills Food product knowledge very helpful Ability to work with minimal supervision Accuracy and commitment to customer service Ability to interact with customers, colleagues, and suppliers professionally Ability to work under pressure BENEFITS Medical Dental Vision Free Life Insurance Coverage Weekly Pay Checks Direct Deposit Paid Holidays Sick Days Vacation Days Employee Referral Bonus $500 401(k) Company Match 50%* - Automatic Enrollment Short Term Disability Plan - Eligible after 1 Year of Employment. Free COVID Shots Free Flu Shot Free Thanksgiving Turkey Employee Discounts

Food Service Manager 2 (2600006V) Organization: Veterans Services GeorgetownAgency Contact Name and Information: Stephanie Stacy, **************************** Unposting Date: Jan 21, 2026, 4:59:00 AMWork Location: Southern Ohio Veteran's Home 2003 Veterans Boulevard Georgetown 45121-0000Primary Location: United States of America-OHIO-Brown County-Georgetown Compensation: $26.92/hour Schedule: Full-time Work Hours: Will VaryClassified Indicator: ClassifiedUnion: Exempt from Union Primary Job Skill: Food ServicesTechnical Skills: Food Services, ManagementProfessional Skills: Attention to Detail, Critical Thinking, Customer Focus, Decision Making, Confidentiality Agency Overview WHO ARE WE? The Ohio Veterans Homes, part of Ohio Department of Veterans Services, are trauma-informed care long-term care focused on providing excellent care to Ohio's Veterans. The Veteran Homes provide direct nursing home care at facilities in Sandusky and Georgetown as well as domiciliary living to qualified veterans in Sandusky. We aim to maintain an inclusive work environment and commit ourselves to develop talented, inclusive, and dedicated employees.To learn more about us, visit ******************************************** Job DescriptionALL THE GOOD STUFF!Starting Hourly Pay: $26.92Superior medical coverage starts the 1st of the month following start date Dental, vision, and basic life insurance premiums are free after eligibility period dependent on union representation.Generous Benefits package including vacation, sick, holiday, and personal leave.OPERS retirement - The employee contributes 10% of their salary towards their retirement. The employer contributes an amount equal to 14% of the employee's salary. KEY JOB RESPONSIBILITIESResponsibilities include but are not limited to:Administers & manages entire food service operation for all shifts for Ohio Veterans Home Georgetown (e.g., sanitation, infections control, vendor contract compliance, emergency planning, department of health compliance, U.S. Department of Veterans Affairs compliance, safety procedures, etc.). Supervises frontline supervisors & lower-level food preparation & service staff (e.g., prepares schedules, approves leave request, prepares evaluations, applies progressive discipline, & administers training, interviews, hires, conducts staff meetings, coordinates product testing & participates in menu development). Oversees ordering of food & supplies from vendors (e.g., paper products, dry goods, frozen food, vegetables, utensils, cookware, sanitation supplies, etc.). Prepares related records & reports (e.g., sanitation, cycle menus, daily productions sheets, quarterly &/or monthly cost estimates). Supervises lower-level custodial workers & laundry staff, schedules staff, prioritizes assignments, and trains new employees.Attends & conducts staff meetings; meets with dietitian/dietetic technician to discuss changes &/or modifications; attends committee meetings. Performs special projects.Oversees fiscal controls of dietary department (e.g., prepares request to purchase, obtains price quotes, prepares departmental budget). Performs any additional job-related duties as assigned.Helpful TipsApplication Procedures:To be considered for this position, you must apply on-line through this posting website. (We no longer accept paper applications.) When completing your online Application, be sure to clearly describe how you meet each minimum qualifications outlined on this job posting.We cannot give you credit for your qualifications, experience, education and training in the job selection process if you do not provide it in your online application.You can check the status of your application anytime by signing into your profile on this website.We will communicate with you through the email you provided in your profile and job application. Applications must be received no later than 11:59PM of the posting deadline date listed. Applications received after 11:59PM on the deadline date will not be considered. Applications must be submitted online at ************************ Paper applications will not be accepted or considered.The State of Ohio is an Equal Opportunity Employer and Provider of ADA Services. The Ohio Department of Veterans Services does not discriminate on the basis of race, religion, color, sexual orientation, national origin, ancestry, age, sex, gender identity or expression, mental or physical disability, genetic information, veteran status and/or military status in employment or the provision of services. Why Work for the State of OhioAt the State of Ohio, we take care of the team that cares for Ohioans. We provide a variety of quality, competitive benefits to eligible full-time and part-time employees*. For a list of all the State of Ohio Benefits, visit our Total Rewards website! Our benefits package includes: Medical Coverage Free Dental, Vision and Basic Life Insurance premiums after completion of eligibility period Paid time off, including vacation, personal, sick leave and 11 paid holidays per year Childbirth, Adoption, and Foster Care leave Education and Development Opportunities (Employee Development Funds, Public Service Loan Forgiveness, and more) Public Retirement Systems (such as OPERS, STRS, SERS, and HPRS) & Optional Deferred Compensation (Ohio Deferred Compensation) *Benefits eligibility is dependent on a number of factors. The Agency Contact listed above will be able to provide specific benefits information for this position.QualificationsCompletion of 2 yr. trg. program in food service preparation or hospitality management technology or 2 yrs. exp. in food service preparation; 12 mos. trg. or 12 mos. exp. in supervisory principles/techniques. Candidate must also meet Centers for Medicare & Medicaid Services (CMS) regulations, which will be included and inquired about in the pre-screening questionnaire of this application.Job Skills: Food Services, Management, Critical Thinking, Attention to Detail, Customer Focus, Decision Making, Confidentiality Supplemental InformationIn compliance with federal law, all persons hired will be required to verify identity and eligibility to work in the United States and to complete the required employment eligibility verification form upon hire. The applicant is required to provide details of minimum qualifications on the application form. Failure to do so will prohibit consideration of the applicant. New hires agree to participate in the State of Ohio Direct Deposit of Paycheck Program per Section 124.151(B) of the Ohio Revised Code.Unless otherwise required by legislation or union contract, starting salary will be set at the lowest rate of the salary range with gradual increases after completing probation and following successful annual performance evaluations.The final applicant selected for this position may be required to submit to urinalysis prior to an appointment to test for illegal drug use. The State will decline to extend a final offer of employment to any applicant with a verified positive test result. Also, an applicant with a positive test result will not be considered for any position with the State of Ohio for a period of one year (not applicable to current state employees). Employment is contingent upon successful completion of a criminal records check as required by Section 3721.121 of the Ohio Revised Code. Applicants who have been convicted of or pleaded guilty to any of the offenses listed in 3721.121 (C)(1)(a) may be excluded from consideration.In accordance with the Ohio Revised Code Section 125.151 (B), all employees whose employment commenced on or after June 5, 2002, and is paid by a warrant issued by the Auditor of State, must have his or her compensation directly deposited in the institution of their choice ADA StatementOhio is a Disability Inclusion State and strives to be a model employer of individuals with disabilities. The State of Ohio is committed to providing access and inclusion and reasonable accommodation in its services, activities, programs and employment opportunities in accordance with the Americans with Disabilities Act (ADA) and other applicable laws.Drug-Free WorkplaceThe State of Ohio is a drug-free workplace which prohibits the use of marijuana (recreational marijuana/non-medical cannabis). Please note, this position may be subject to additional restrictions pursuant to the State of Ohio Drug-Free Workplace Policy (HR-39), and as outlined in the posting.

Handshake is recruiting Food Service Manager Professionals to contribute to an hourly, temporary AI research project-but there's no AI experience needed. In this program, you'll leverage your professional experience to evaluate what AI models produce in your field, assess content related to your field of work, and deliver clear, structured feedback that strengthens the model's understanding of your workplace tasks and language. The Handshake AI opportunity runs year-round, with project opportunities opening periodically across different areas of expertise. Details The position is remote and asynchronous; work independently from wherever you are. The hours are flexible, with no minimum commitment, but most average 5-20 hrs The work includes developing prompts for AI models that reflect your field, and then evaluating responses. You'll learn new skills and contribute to how AI is used in your field Your placement into a project will be dependent on project availability-if you apply now and can't work on this project, more will be available soon. Qualifications You have at least 4 years of professional experience in one or more of the following types of work. The examples below reflect the types of real-world responsibilities that you might have had in your role that will give you the context needed to evaluate and train high-quality AI models Count money and make bank deposits. Establish standards for personnel performance and customer service. Keep records required by government agencies regarding sanitation or food subsidies. Schedule staff hours and assign duties. Investigate and resolve complaints regarding food quality, service, or accommodations. Maintain food and equipment inventories and keep inventory records. Perform food preparation or service tasks as needed, such as cooking, clearing tables, and serving food and drinks. Monitor budgets and payroll records, and review financial transactions to ensure expenditures are authorized and budgeted. Schedule and receive food and beverage deliveries, verifying product quality and quantity. Coordinate assignments of cooking personnel to ensure economical food use and timely preparation. Organize and direct worker training programs, resolve personnel issues, hire staff, and evaluate employee performance. Assess staffing needs and recruit employees through advertisements, job fairs, or other methods. Estimate food, liquor, wine, and beverage consumption to anticipate purchasing needs. Monitor food preparation methods, portion sizes, garnishing, and presentation standards. Ensure compliance with health and fire regulations related to food service and facility maintenance. Test cooked food by tasting and smelling to ensure quality and flavor standards. Order and purchase equipment and supplies. Review work procedures and operational issues to improve service, performance, or safety. Arrange equipment maintenance and repairs, and coordinate services such as waste removal and pest control. Monitor employee and patron activities to ensure compliance with liquor regulations. Greet guests, escort them to seats, and present menus and wine lists. Record the number, type, and cost of items sold to identify unprofitable or unpopular items. Plan menus and food utilization based on guest volume, nutrition, popularity, and cost. Review menus and analyze recipes to determine labor and overhead costs and set menu prices. Take dining reservations. Create specialty dishes and develop recipes for dining facilities. Schedule use of facilities or catering services for events and negotiate arrangements with clients. Establish and enforce nutritional standards based on accepted industry guidelines. You're able to participate in asynchronous work in partnership with leading AI labs. Application Process Create a Handshake account Upload your resume and verify your identity Get matched and onboarded into relevant projects Start working and earning Work authorization information F-1 students who are eligible for CPT or OPT may be eligible for projects on Handshake AI. Work with your Designated School Official to determine your eligibility. If your school requires a CPT course, Handshake AI may not meet your school's requirements. STEM OPT is not supported. See our Help Center article for more information on what types of work authorizations are supported on Handshake AI.

The Manager of Retail Food Services is responsible for the overall management and efficient operation of the hospital cafeteria, ensuring the delivery of high-quality food services in alignment with the hospital standards and regulatory requirements. This role overseas daily operations, staff supervision, customer service excellence, inventory management, and financial accountability, supporting a safe, welcoming, and service oriented environment for all patients, visitors, and employees. Education and Experience Required: Education: High School Diploma, GED or Equivalent Experience: 6-8 years supervisory experience if no degree Education and Experience Preferred: Education: Bachelor's Degree plus 2 years of supervisory experience OR Associate's Degree plus 3-4 year's experiences License and/or Certification: Qualified Food Operator license Knowledge, Skills, and Abilities Knowledge of: Strong understanding of food safety and sanitation standards in compliance with local, state, and federal regulations. Working knowledge of inventory control, procurement practices, and supply chain processes in food service operations. Familiarity with budgeting, financial reporting, and revenue management. Proficient in Microsoft Office applications (Word, Excel, Outlook) and point-of-sale (POS) or cafeteria management software. Skills: Effective leadership and team management skills to motivate, coach, and develop staff. Excellent planning, time management, and organizational skills to manage daily operations and meet deadlines. Strong customer service orientation with the ability to resolve concerns professionally and promptly. Clear and professional communication skills for working with diverse teams, customers, and stakeholders. Ability to: Manage multiple priorities while maintaining accuracy and attention to detail under pressure. Prepare reports, summaries, and written communication in a clear and grammatically correct format. Apply mathematical concepts (fractions, percentages, ratios) to support inventory, pricing, and budget analysis. Able to maintain confidentiality of sensitive employee, client, and organizational information. Demonstrates high integrity and ethical behavior in financial and personnel-related matters. Operational Leadership-30% Direct the daily operations of the cafeteria, ensuring service excellence, efficiency, and adherence to established policies and procedures. Ensure full compliance with all applicable local, state, and federal health, sanitation, and safety regulations. Monitor and maintain inventory levels; oversee timely, cost-effective procurement of food, beverages, and supplies. Ensure 100% compliance on all register SKUs and pricing accuracy. Monitor and maintain the badge pay program for optimal functionality and compliance. Collaborate with the Manager, Food Production to implement promotional programs and meet all associated operational requirements. Collaborate with Food Production and hospital administration on menu planning, pricing strategies, and retail promotions. Support the Production team in executing catering services, as needed. Staff Leadership & Engagement-30% Recruit, hire, train, schedule, and supervise food service team members to ensure professionalism, efficiency, and high levels of customer satisfaction. Provide consistent coaching, feedback, and performance evaluations to support staff development and accountability. Set clear expectations for performance and behavior; address performance concerns promptly and in alignment with organizational policies. Recognize and reward team contributions to reinforce engagement, motivation, and service excellence. Lead team meetings and huddles to ensure alignment with departmental goals and foster open communication. Promote a respectful, inclusive, and collaborative work environment that supports staff well-being and retention. Lead team members in adherence to all health, sanitation, safety, and confidentiality policies, reinforcing compliance through ongoing training. Foster a culture of trust, accountability, and professionalism by upholding confidentiality standards and ethical practices within the food service team. Engage in DMS (Daily Management System) huddles to promote communication, team engagement, and continuous improvement. Financial Management & Reporting-20% Manage all cash handling procedures, including point-of-sale (POS) transactions, daily reconciliations, and preparation of financial reports. Monitor revenue performance against budget and create actionable plans to address any negative variances. Analyze financial and operational data to identify trends, control costs, maximize profitability, and meet department objectives. Conduct annual market analysis and competitive pricing evaluations. Develop and execute an annual marketing plan that supports revenue growth and cost effectiveness. Customer Experience & Continuous Improvement-20% Respond promptly and professionally to customer concerns or service issues, promoting a culture of responsiveness and continuous improvement. Utilize Voice of the Customer (VOC) survey feedback to inform action plans that enhance service quality and customer satisfaction. Perform other duties as assigned.

Who We Are: NEXDINE Hospitality's family of brands provides dining, hospitality, fitness center and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide. We put our people first to deliver finely tailored, expertly managed programs. The NEXDINE Experience is responsive, transparent, and authentic. Learn more at **************** Job Details: Position: Director of Dining Services, Senior Living Community City/State: Dallas, TX Hours: Full Time Pay Frequency: Weekly - Direct Deposit What We Offer You: Generous Compensation & Benefits Package Health, Dental & Vision Insurance Company-Paid Life Insurance 401(k) Savings Plan Paid Time Off: Vacation, Holiday, Sick Time Employee Assistance Program (EAP) Career Growth Opportunities Various Employee Perks and Rewards Director of Dining Services Job Summary The Director of Dining Services reports to the Regional Vice President and is responsible for managing the daily operations at our Senior Living Community. The Director is accountable for meeting or exceeding all financial and operational goals, client objectives, customer satisfaction, people management and development, and creating a positive work environment for staff. This role also involves managing an annual revenue of $1M+ while ensuring a high standard of care and service for residents. Director of Dining Services Essential Functions: Culinary Responsible for directing and/or assisting the Executive Chef/staff in all aspects of menu writing, cycle of cost control, food production, execution and presentation. Responsible for the quality of all food products and ensure that standards are met. Oversight of all aspects of catering operations. Operations Responsible for maintaining vendor relationships and monitoring of vendor purchasing guidelines. Assist Executive Chef in oversight of supplies, equipment, or work areas to ensure conformance to established standards. May arrange for equipment purchases or repairs. Oversight of purchasing of all food or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products. May determine production schedules and staff requirements necessary to ensure timely delivery of services, including all essential functions of payroll processing. Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines, and productivity are maintained. Ability to create, compile, and record production or operational data on specified forms. Create procedures and strategies to improve unit performance. Ensure compliance with all contractual requirements. Participate in Business Review process and presentation. Ensure frequent client communication and facilitate monthly/quarterly meetings. Financial Manage department controllable expenses (P&L) including food costs, labor, supplies, uniforms and equipment, adherence to budgetary guidelines. Ability to generate financial reports, assist in budget planning process, and P&L analysis and reporting. Develop operational forecasts, explain variances and manage all unit accounting functions. Oversight of inventory management and updating price fluctuation. Participate in monthly P&L review process with corporate office. People Provide direction and manage performance of all direct and indirect reports ensuring employee development, engagement and compliance with company related policies and standards. Manage and motivate employees through continuous communication and regular team meetings May instruct, train and supervise direct or indirect reports in the preparation, cooking, garnishing, or presentation of food. Provide superior customer service to include being attentive, approachable, greeting and thanking customers. May perform other duties and responsibilities as assigned. Skills/Aptitude Communication Proficiency Customer/Client Focus Problem Solving/Analysis Leadership Team Oriented Project Management Supervisory Responsibility This position oversees all employees of the unit and is responsible for the performance management and hiring of direct or indirect reports within the unit.

This position is posted by Jobgether on behalf of a partner company. We are currently looking for a Senior Compliance Manager - REMOTE. In this role, you will drive the stewardship and improvement of vital Environmental, Health & Safety (EHS) and HACCP-based Food Safety programs. Your expertise will ensure these programs remain compliant with evolving regulations and customer standards, ultimately contributing to the operational safety and consistency across various locations. This is an opportunity to lead significant initiatives that uphold a robust commitment to food safety and environmental stewardship. You will play a crucial role in establishing a culture of compliance and innovation that aligns with our partner's strategic goals.Accountabilities Serve as the program owner and subject matter expert for Environmental-related Safety Programs and food safety. Maintain and scale existing programs to adapt to regulatory and operational changes. Support depot leaders with documentation and audit readiness for EHS and food safety. Conduct audits, inspections, and communicate findings effectively. Ensure compliance with FDA, OSHA, and EPA regulations. Enhance training programs for EHS and food safety across the organization. Build strong relationships with cross-functional teams and stakeholders. Requirements Bachelor's degree in Environmental Health & Safety, Food Science, or related field. At least 5 years of experience in managing EHS and/or food safety programs. Strong knowledge of HACCP principles and regulatory frameworks. Experience with conducting audits and inspections. Ability to influence without authority and foster trust. Data-driven and analytical problem-solving skills. Strong organizational and communication abilities. Benefits Competitive salary range of $100,000 - $115,000 annually. 15% bonus opportunity based on performance. Comprehensive health coverage benefits. Opportunities for professional development. Flexible work environment promoting work-life balance. Recognition as a 'Best Place to Work' by industry awards. Why Apply Through Jobgether? We use an AI-powered matching process to ensure your application is reviewed quickly, objectively, and fairly against the role's core requirements. Our system identifies the top-fitting candidates, and this shortlist is then shared directly with the hiring company. The final decision and next steps (interviews, assessments) are managed by their internal team. We appreciate your interest and wish you the best!Data Privacy Notice: By submitting your application, you acknowledge that Jobgether will process your personal data to evaluate your candidacy and share relevant information with the hiring employer. This processing is based on legitimate interest and pre-contractual measures under applicable data protection laws (including GDPR). You may exercise your rights (access, rectification, erasure, objection) at any time.#LI-CL1We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable FOOD SERVICE OPERATIONS DIRECTORS. IS NOT LOCAL. You will be living abroad on-site for the term of the contract. This is a HANDS-ON & demanding position!! All lead staff will live on site at the job location - Room, Board, & Travel Expense Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership. This job requires initiative, leadership, hands-on self-reliance, and judgment. Duties & Responsibilities: Perform all duties toward the goal of providing excellent guest service in an efficient manner Develop effective schedules for the staff based on levels of business and budgetary guidelines Schedule and coordinate all side work for personnel Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation Maintain appearance and uniform standards Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation Work with the chef on duty in maintaining high standards of food presentation and sanitation Train and develop all FOH dining personnel Provide ongoing feedback to all service personnel concerning standards and performance Communicate with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation Frequently interact with diners for general feedback Ensures the dining hall is open and prepared 15 minutes prior to service Implements a checklist system to facilitate the dining hall throughout the day. Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources Is knowledgeable of all menus and specifications Maintain constant follow up with dining hall standards Follows company standards for safety practices to minimize risk to self and others Responsible for daily reporting Effectively communicates with subordinates, co-workers, and supervisors Able to motivate and foster a positive work environment Attend related in-service training and staff meetings Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies Professionally Interact with Campers, Staff, & Parents Control Inventory Place Orders Project Management Communication Uphold Wolfoods Standards of Service, & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Use weights and measures to properly execute recipes Prepare all menu items and special request events Follow standardized recipes Ensure that production is accurate in timing, quantity, quality, and plating Actively lead in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production Estimate production needs, establishes par levels, orders adequate supplies, and maintains inventory Places accurate food orders ahead of time Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events Assist in developing and tasting recipes Assist in planning menu Recommends equipment purchases May act as a Front of House supervisor when necessary Qualifications & Experience: 4+ years Commercial Kitchen Experience in a Lead Role Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to Self-Motivate High Level Computer Literacy Recognize and Uphold Health Department Standards Able to both lead a team & take direction Minimum 6-day work 70-hour week Must live on-site in a rural setting with the possibility of shared living spaces Must be able to stand for long periods of time Must be able to lift and carry 50 pounds Must be able to bend, stretch, and reach for extended period of time Must be ServSafe Manager Certified Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Ability to work under pressure in environments that are above/below average temperatures Must be able to cook from scratch Institutional and batch cooking experience - Highly Desired Ideal candidates are: Looking for seasonal, summer opportunities Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Recognized by Newsweek in 2024 and 2025 as one of America's Greatest Workplaces for Diversity Make Lives Better Including Your Own. If you want to work in an environment where you can become your best possible self, join us! You'll earn more than a paycheck; you can find opportunities to grow your career through professional development, as well as ongoing programs catered to your overall health and wellness. Full suite of health insurance, life insurance and retirement plans are available and vary by employment status. Part and Full Time Benefits Eligibility Medical, Dental, Vision insurance 401(k) Associate assistance program Employee discounts Referral program Early access to earned wages for hourly associates (outside of CA) Optional voluntary benefits including ID theft protection and pet insurance Full Time Only Benefits Eligibility Paid Time Off Paid holidays Company provided life insurance Adoption benefit Disability (short and long term) Flexible Spending Accounts Health Savings Account Optional life and dependent life insurance Optional voluntary benefits including accident, critical illness and hospital indemnity Insurance, and legal plan Tuition reimbursement Base pay in range will be determined by applicant's skills and experience. Full-time associates in role are eligible for an annual bonus incentive and sales referral bonuses. Temporary associates are not benefits eligible but may participate in the company's 401(k) program. Veterans, transitioning active duty military personnel, and military spouses are encouraged to apply. To support our associates in their journey to become a U.S. citizen, Brookdale offers to advance fees for naturalization (Form N-400) application costs, up to $725, less applicable taxes and withholding, for qualified associates who have been with us for at least a year. The application window is anticipated to close within 30 days of the date of the posting. Education and Experience College degree in food service or hospitality management is preferred. A minimum of eight years of progressive experience in the food service industry including at least three of those years in a responsible supervisory role of others preparing food and servicing customers. Experience to include management of food inventories and budgets. Certifications, Licenses, and Other Special Requirements Current ServSafe Certification required. Obtain/hold any local, state and/or county required food handling/sanitation licenses and/or certificates. Management/Decision Making Applies existing guidelines and procedures to make varied decisions within a department. Uses sound judgment and experience to solve moderately complex problems based on precedent, example, reasonableness or a combination of these. Ability to manage a large number of associates directly and through other supervisors to create a productive and motivated department. Knowledge and Skills Possesses extensive knowledge of a distinct skill or function and a thorough understanding of the organization and work environment. Has working knowledge of a functional discipline. Ability to address staff, residents and visitors in a courteous and friendly manner. Ability to understand the dining and nutritional needs of residents and ability to incorporate residents' desires into the dining services operation. Extensive knowledge of food preparation and delivery. Knowledgeable of all aspects of food service positions with food and beverage background. Ability to manage a food service operation budget providing 3 meals per day, 7 days a week to large numbers of residents and visitors. Extensive knowledge of federal, state and local regulations regarding the safety of food preparation and handling. Willingness to communicate perceived physical and emotional needs of residents to other skilled staff to assist with addressing their care needs. Physical Demands and Working Conditions Standing Walking Sitting Use hands and fingers to handle or feel Reach with hands and arms Climb or balance Stoop, kneel, crouch, or crawl Talk or hear Taste or smell Ability to lift: up to 50 pounds Vision Requires interaction with co-workers, residents or vendors Occasional weekend, evening or night work if needed to ensure shift coverage Possible exposure to communicable diseases and infections Exposure to latex Possible exposure to blood-borne pathogens Possible exposure to various drugs, chemical, infectious, or biological hazards Subject to injury from falls, burns, odors, or cuts from equipment Requires Travel: Occasionally Brookdale is an equal opportunity employer and a drug-free workplace. Directs food service operations within the community including all food preparation, dining room operations and dining delivery services. Purchases all food and manages inventory ensuring effective cost controls and vendor service and quality. Ensures the highest nutrition and food quality for the health and pleasure of the residents. Complies with all federal, state and local regulations to ensure sanitary and safe operations. Plans and executes entertaining dining events and themes in conjunction with Activities Director, Marketing Director and other administrative staff to optimize the life and pleasure of the residents. May also cater events as requested by residents or staff. Hires, trains and manages all supervisory staff for the kitchen, dining room, catering and delivery services. Ensures that supervisors maintain a safe and sanitary environment and provide a caring and pleasurable dining experience for the residents. Coaches supervisors in maintaining appropriate staffing levels and effectively motivating, disciplining and training associates. Consults with chefs and cooks to develop and maintain pleasing and nutritious menus. Assesses and determines the desires and preferences of the residents regarding food selection and presentation through surveys and daily contact with residents. Ensures preferences are incorporated into the menu and events. Understands the dietary needs of residents and coordinates with dieticians, nursing staff, and care associates to ensure proper selection, preparation and delivery of meals. Develops department budget including purchasing and staffing expenditures. Approves food orders from company or selected food vendors and ensures a proper level of inventory to meet demand and minimize cost and waste. Routinely monitors budget compliance and recommends changes as needed to maintain operational quality and resident satisfaction. Encourages the identification of enjoyable ways to encourage socialization and enjoyment of residents through the use of food presentation and events. Improves the décor and condition of dining rooms to ensure a safe and pleasant experience. Networks with Regional Food Service Directors to improve operations, reduce costs and to obtain new program ideas for creative operations. This job description represents an overview of the responsibilities for the above referenced position. It is not intended to represent a comprehensive list of responsibilities. An associate should perform all duties as assigned by his/her supervisor.

Head Cook / Food Services Manager 📍 Camp Akita - Logan, Ohio A ministry of First Community Church Join the team at Camp Akita, a beautiful year-round camp with a 75-year legacy of serving campers and guests! We're seeking a Head Cook / Food Services Manager to oversee all aspects of our kitchen operations - including menu planning, food prep, ordering, inventory, and maintaining health standards. What you'll do: ✅ Plan & prepare meals for summer camp & rental groups, considering dietary needs & budgets ✅ Coordinate with rental group leaders on dining details ✅ Oversee food safety, kitchen cleanliness, and staff compliance with health regulations ✅ Manage inventory & orders, receive deliveries, and ensure quality control What we're looking for: ✔ At least 25 years old with a high school diploma or equivalent ✔ Experience in kitchens or food service preferred ✔ Strong problem-solving & communication skills ✔ Ability to lift up to 50 lbs & work on your feet ✔ Willingness to obtain ServSafe certification (paid by us) ✔ Must pass a background check Why Camp Akita? ✅ Be part of an amazing camp ministry in a stunning natural setting ✅ Competitive pay & supportive team environment ✅ Make a lasting impact on campers & guests Learn more at ***************** and apply today to join our mission! Equal Employment Opportunity First Community Church is an Equal Employment Opportunity (EEO) employer. We do not discriminate on the basis of race, color, national origin, religion, gender, age, veteran status, political affiliation, sexual orientation, marital status, or disability (in accordance with the Americans with Disabilities Act) in any employment decisions. Additional Information This is not intended to be an exhaustive list of duties, responsibilities, or requirements. Employees may be asked to perform other related tasks as needed. Camp Akita and First Community Church reserve the right to modify this job description to reflect changes in organizational needs, subject to reasonable accommodation. Powered by JazzHR 6mrQ9rbsdH

A wholly-owned subsidiary of Great Eagle Holdings, Langham Hospitality Group (LHG) comprises a family of distinctive brands, including The Langham Hotels and Resorts, Cordis Hotels and Resorts, Eaton Workshop and Ying'nFlo. With over 40 hotels and residences in operation or development, LHG has a global footprint that extends across Asia, Europe, North America, Australasia and the Middle East. The Langham Huntington, Pasadena, Los Angeles is located in Pasadena, California, in the heart of an upscale residential neighborhood bursting with historic gems like Albert Einstein's former residence and famous film locations including the homes from Mad Men and Father of the Bride . Just up the street you'll find Pasadena's vibrant shopping and entertainment district boasting theaters, boutiques, incredible restaurants and world-class museums. And the hotel is just a short drive from the rest of Pasadena's must-see spots including the Rose Bowl stadium, The Huntington Library, Descanso Gardens, Kidspace Children's Museum and much more. Check out what's nearby, or inquire with our concierge team for recommendations on what to see, eat, and do in Pasadena and nearby Los Angeles. DEPARTMENT: Food & Beverage JOB TITLE: Bar Manager REPORTS TO: Director of Food & Beverage SUPERVISES: Bar Staff PRIMARY OBJECTIVE OF POSITION: The Bar Manager is responsible for the effective management and direction of the hotel's bar operations, ensuring exceptional beverage quality, service, and overall guest satisfaction. This role includes overseeing cocktail and wine programs, staff training, purchasing, inventory control, and cost management while maintaining compliance with brand standards and legal regulations. The Bar Manager will also work closely with the Banquets, purchasing & Culinary teams to develop a curated beverage selection across the board and ensure the success of the hotel's bar and cocktail program. RESPONSIBILITIES AND JOB DUTIES: Bar & Cocktail Program Oversight Develop and maintain an innovative cocktail program, ensuring high-quality, creative, and well-executed beverages. Oversee the selection, purchasing, and maintenance of spirits, wines, beers, and mixers, ensuring a diverse and cost-effective inventory. Work with the purchasing team to establish vendor relationships, negotiate pricing, and monitor product quality. Train bar staff on cocktail preparation, wine knowledge, and proper beverage service techniques. Maintain consistency in cocktail execution through training, recipe standardization, and quality control. Monitor beverage trends and implement menu enhancements to align with guest preferences and industry best practices. Oversee proper storage, stock rotation, and waste reduction strategies to maximize efficiency and cost control. Operational & Team Management Assist in managing the day-to-day operations of the Food & Beverage division, with a focus on bar operations. Supervise bar staff, ensuring adherence to service standards and fostering a positive team environment. Implement staff development programs, including cross-training and skill-building initiatives for bar and cocktail service. Set clear goals and expectations for bartenders and service team members, providing ongoing coaching and feedback. Ensure compliance with health and safety regulations, including proper alcohol service protocols and sanitation standards. Collaborate with the culinary team to develop cocktail pairings and special beverage promotions. Monitor guest feedback and online reviews, addressing service concerns and continuously improving the guest experience. Financial & Inventory Management Maintain the bar's operating budget, controlling costs while maximizing revenue opportunities. Track and analyze beverage sales, implementing strategies to drive revenue and optimize pricing. Develop and enforce inventory management practices, including ordering, stock rotation, and waste reduction. Conduct regular audits of beverage inventory and ensure proper stock levels based on business demands. Support forecasting and scheduling efforts to align labor and product needs with business volume. Guest Experience & Service Standards Ensure exceptional guest service, maintaining high standards of hospitality, engagement, and beverage presentation. Train staff in Langham service standards, reinforcing exceptional customer service behaviors. Handle guest concerns with professionalism, resolving issues in a timely and effective manner. Stay updated on beverage industry trends and incorporate new techniques, flavors, and products into the cocktail menu. Organize special events, tastings, and promotional activities to enhance the guest experience and boost bar revenue. PHYSICAL DEMANDS: Physical activities include walking, talking, seeing, hearing, standing, bending, stooping, squatting, reaching, stretching, fingering, feeling, grasping, holding, touching, lifting, crouching. Ability to stand and walk for long periods of time in fast paced environment. Considerable noise and interruptions throughout work day. Ability to lift and carry objects weighing up to 25 pounds. Frequent bending, reaching, stretching, and other physical movements associated with bar operations. SPECIAL SKILLS REQUIRED: Strong knowledge of cocktail creation, wine selection, and beverage pairings. Excellent mathematical and analytical skills to manage inventory, revenue, and cost control. Ability to train and mentor staff in bar operations and cocktail craftsmanship. Effective leadership and communication skills, fostering a positive team environment. Strong organizational and problem-solving abilities to ensure smooth bar operations. Ability to work early mornings, late nights, weekends, and holidays as required. Must be proactive, adaptable, and able to manage multiple priorities. EDUCATION REQUIRED: Degree in Hotel and Restaurant Management preferred. EXPERIENCE REQUIRED: 2-5 years' experience as a Bar Manager, Beverage Manager, or F&B operations manager with a strong focus on bar service. LICENSES OR CERTIFICATES: Food Handler's Certification TIPS or Responsible Beverage Service (RBS) certification Required CPR Certification and/or First Aid Training preferred SALARY RANGE: $82,000 - $85,000 NOTE: This description excludes non-essential and marginal functions of the position that are incidental to the performance of the fundamental job duties. Furthermore, the specific examples in each section are not intended to be all-inclusive. Rather, they represent the typical elements and criteria considered necessary to perform the job successfully. Other job-related duties may be assigned by the associate's supervisor. Furthermore, this description is subject to change, in the sole discretion of the Company, and in no way creates an employment contract, implied or otherwise, each colleague remains, always, an “at will” colleague. Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The employer will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. For more information about the property, please visit: *********************************************************

We have a part time opening for a Catering Manager. Must be able to work varying shift(s) per week and be available weekdays. * Must be at least 18 years old * Must have reliable transportation. * Must have a valid driver's license. * Must have a high school diploma or equivalent. The ideal applicant should be outgoing, organized and energetic. The CM implements our marketing strategy by building relationships with local businesses to increase our catering sales. No prior experience required but applicants should be able to demonstrate strong interpersonal and computer skills. Driving Valid Drivers License Minimum Age 18+ years old Jimmy John's is unlike any other sandwich chain in the country because we specialize in super-fast, high-volume sandwich execution! This high-speed execution has earned us the reputation of "Subs So Fast You'll Freak!" and "Americas #1 Sandwich Delivery." Now you can be a part of a rock star team that produces and delivers sandwiches freaky fast!

Community Name: Polaris CommunityThe Director of Dining Services is responsible for organizing, planning, directing, controlling and supervising functions and personnel within the dining services department to ensure the provision of quality food service and nutritional care. Essential Functions Statement(s) Collects data for nutritional assessment and completes MDS, as requested Provides/conveys dietary approaches for care plans Provides quarterly and change of condition progress notes for resident charts, as requested Refers all new admissions and high risk (tube feedings, pressure sores, weight loss, etc.) to dietitian for review Visits residents regarding menus and food preferences Checks resident progress and determines effectiveness of nutritional care plan Develops, maintains and utilizes Dietary Information System, as appropriate Processes diet order changes and new diet orders from Nursing Service Checks delivery records against physician orders to ensure accuracy of diets served Confers with Registered/Licensed Dietitian and Diet Technician to ensure operations conform with nutritional standards and government and establishment regulations and procedures, adjusting menus as necessary Conducts Quality Assurance self-audit as requested or scheduled Initiates and monitors the use of non-selective and/or selective menus Maintains standards for food preparation and quality of food service Monitors portion control and food waste, sanitation and safety of food preparation Manages an effective and efficient food inventory tracking and ordering process and ensures food is ready for meal preparation Ensures that dietary staff follows standardized recipes, using nutritionally equivalent substitutes when required and tests food to determine if properly cooked and palatable Coordinates food for special events as requested Coordinates dining room service and promotes positive dining atmosphere Ensures personal hygiene, cleanliness and sanitary work habits of dietary personnel, inspecting the entire department regularly to ensure safe, sanitary and orderly conditions are maintained Monitors condition of dishes and equipment and requisitions maintenance to repair or replace as needed Ensures the department is properly staffed at all times, and encourages employees to understand their role in the organization Monitors the general performance of staff and recognizes and rewards good performance, or recommends training or disciplinary intervention if necessary Sets individual and departmental objectives that are aligned with the organization's overall strategic objectives Creates an environment encouraging excellence and sets a good example Follows all legal and best practice Human Resource management guidelines and performance management tactics Gives employees sufficient authority to make the necessary decisions to carry out their assignments Identifies and maintains accountability for security within assigned areas of responsibility, ensuring employees understand their obligations to protect company and employee property and takes appropriate action when security or safety infractions occur Investigates and responds to any employee grievances received Maintains confidentiality of necessary information Coordinates work of department with work of other departments Attends and participates in staff, departmental and other community meetings and sits on required committees Assists in developing and updating departmental procedures and policies Maintains required records and reports as outlined in UCH's Policies and Procedures manuals Participates in department budget planning and generates monthly report, as requested Handles unusual occurrences calmly and logically to maintain continuity of business and duties Maintains appropriate, effective communication with residents, and with residents' family or other significant relationships, and ensures departmental staff does the same Follows all appropriate safety and security guidelines, care procedures and protocol for residents in the Dementia Care Unit Participates in relevant educational and training activities as appropriate Must be available for on-call duties Performs all other duties as assigned or directed Competency Statement(s) Accountability - Ability to accept responsibility and account for his/her actions. Accuracy - Ability to perform work accurately and thoroughly. Analytical Skills - Ability to use thinking and reasoning to solve a problem. Coaching and Development - Ability to provide guidance and feedback to help others strengthen specific knowledge/skill areas. Communication, Oral - Ability to communicate effectively with others using the spoken word. Communication, Written - Ability to communicate in writing clearly and concisely. Customer Oriented - Ability to take care of the customers' needs while following company procedures. Detail Oriented - Ability to pay attention to the minute details of a project or task. Honesty / Integrity - Ability to be truthful and be seen as credible in the workplace. Initiative - Ability to make decisions or take actions to solve a problem or reach a goal. Organized - Possessing the trait of being organized or following a systematic method of performing a task. Management Skills - Ability to organize and direct oneself and effectively supervise others. Problem Solving - Ability to find a solution for or to deal proactively with work-related problems. Skills & Abilities Education: Bachelor's Degree (four year college or technical school): Preferred Experience: Two (2) to three (3) years of supervisory experience in hospital or long-term care facility dietary department desirable Computer Skills: Must be able to proficiently use a computer, the Internet and basic office equipment Certifications & Licenses: Degree in dietetics or related area from a university/college approved by the Commission on Dietetic Registration (CDR) preferred; DTR certification desirable; Possess Certified Dietary Manager certification; or Certified Food Service Manager; or has similar national certification for food service management and safety from a national certifying body; Previous professional dietetic experience or internship/co-ordinated/pre-professional experience approved by the American Dietetic Association (ADA); Licensed to practice dietetics by the Ohio Board of Dietetics; Must obtain and maintain mandatory, state/federal requirements and certifications for practice or occupation; Must participate in Continuing Education; Must possess a valid driver's license Other Requirements: Must be able to read, write, understand and speak the English language; Must be able to work with Dining Services staff, Nursing staff, and Department leadership and vendors; Must be able to adhere to execute all terms and conditions set forth in the United Church Homes Employee Handbook; Must participate in Continuing Education We're an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.

Job Description Schmidt's Sausage Truck Shift Manager, “Captain” Full Time Position $17/hour plus gratuity, $25/hour minimum Do you consider yourself fun, friendly, and outgoing? You would be a great fit to work on one of our restaurant on wheels, the award winning Schmidt's Sausage Truck. Our 4th generation family lead company is seeking to hire great people for a great brand. The ideal team member loves to work hard and best of all, has fun doing it! This person is naturally friendly with an outgoing personality who has never met a stranger. A Schmidt's team member is obsessive about cleanliness and safety in their mobile kitchens and continually striving to give every guest a great experience. The right person for this job is an assertive leader with some food and beverage back ground and strives to be a great steward of the Schmidt brand and legacy. Shift Manager Responsibilities Oversees all areas of the food truck. World class service. Lead team of one to three associates. Food inventory controls. Supervises cleaning and maintenance. Drive the food truck to client events (training provided) Maintains the Schmidt's brand image. Ensures good safety practices. Actively promotes truck events, initiatives, marketing activities, and recruitment. Ensures sanitary practices for food handling. Ensures consistent and error-free cash management Able to stand and work seven to twelve-hour shifts. Work hard and have fun doing it! Qualifications Customer service experience Smoke-free Drug-free High School diploma or equivalent Clean driving record ADA Requirements: Must be able to remain standing for long periods of time Must be able to move around locations Must be able to move, lift, carry, setup, tear down equipment often Must be able to lift 40 pounds to check Frequently moves boxes and equipment Occasionally ascend/descends a ladder to service lights, signs, and tents Must have the ability to communicate information and ideas so other will understand Must be able to exchange accurate information in these situations Must be able to observe details at close range Constantly works in outdoor weather conditions Why work for a legend? We offer a great culture and a great team of people. We are a leader in the restaurant, catering, banquet and food truck industry and have learned a thing or two about hospitality over the last 100 years. Yes, over a century of service!!! We will do everything we can to help you be successful. We believe everyone is a leader regardless of title. People (both our team and guests) are our priority. We work really hard, but have a blast doing it. We provide a fast-paced work environment, and you will get to experience new places within central Ohio. No two days are the same on our food trucks!

At WISEcode, we are codifying the world's food system into a transparent, intelligent, and ethical “Code of Food Integrity.” We are a FoodTech + AI company on a mission to help people understand what they should eat and help the industry make food worthy of that understanding.Joining us means shaping the foundation of that mission - turning food into structured knowledge that AI can reason with and consumers can trust. You'll be part of a tight, high-IQ, low-ego team that values bold ideas, fast iteration, and deep ownership. About the RoleWISEcode is seeking a Food Ontology Manager - a rare, cross-disciplinary thinker who can turn the chaos of the world's packaged food data into structured, intelligent order. This role sits at the intersection of nutrition science, data modeling, and applied AI. It is both hands-on and architectural: part food scientist, part knowledge engineer, and part startup builder.Our vision is to codify the world's foods into a living, intelligent system - one that understands ingredients, processing, and nutrition the way Pandora understands music. To do this, we need someone who can design, grow, and maintain WISEcode's ingredient and food ontology, ensuring every ingredient, attribute, and relationship is modeled with scientific precision and computational elegance.You'll lead the definition of how foods and ingredients “make sense” inside our platform - designing the taxonomies, tagging frameworks, and inferential logic that power everything from food parsing to scoring to personalization. You'll collaborate across Data, AI, and Product teams to transform raw text into structured knowledge and subjective nutrition beliefs into measurable, actionable codes. What You'll Do● Architect the Food Ontology Design and own WISEcode's ontology of ingredients, attributes, and relationships - the knowledge backbone that drives food parsing, classification, and scoring. Define canonical concepts, synonym mappings, and attribute hierarchies (e.g., “sweetener” + “artificial” = “artificial sweetener”). Build systems of inference where meaning can be derived, not just tagged.● Curate and Expand Ingredient Intelligence Validate and refine NLP-parsed ingredient lists to ensure fidelity and semantic precision. Identify missing entities, attributes, and relationships - proactively closing data gaps. Collaborate with AI engineers to improve model training data and tagging accuracy.● Operationalize Ontology Health Establish and monitor ontology quality KPIs: coverage, accuracy, resolution rates, and synonym recall. Build tools and processes for continuous ontology enrichment - turning human expertise and AI suggestions into structured knowledge. Drive initiatives to increase the depth and breadth of our food universe.● Fuse Human Insight with AI Power Harness generative and predictive AI tools to accelerate ontology creation, tagging, and validation. Develop prompt libraries, model evaluation frameworks, and active learning loops to scale your impact 10×. Treat AI not as an assistant but as an amplifier - extending your reach, precision, and creativity.● Collaborate Across Disciplines Partner closely with Data Engineering, AI/NLP, and Product teams to ensure ontology changes integrate cleanly into our pipelines and end-user experiences. Serve as the internal thought leader on “what food means” in data form - translating scientific, semantic, and consumer contexts into actionable structures. What You Bring● Hybrid Domain Mastery Deep understanding of food ingredients, additives, and nutrition concepts - whether through formal study or obsessive self-education. Proven experience in ontology, taxonomy, or knowledge graph design (in food, life sciences, or other data-rich domains). Comfort with SQL or graph-structured data (e.g., PostgreSQL, Neo4j) and basic data modeling principles.● Analytical and Product Thinking Strong systems thinking - able to model the world's messy realities into data structures that support reasoning, analysis, and product experiences. Curiosity for how ontology decisions affect user outcomes, from app filters to nutritional recommendations.● Startup Agility and Leadership Values Sense of urgency - moves quickly, learns fast, and iterates with intention. Ownership and accountability - treats ontology health like product uptime. Bias for action and clarity - balances depth with pragmatism. Get-Stuff-Done mentality - willing to annotate, tag, and fix things directly while architecting the system that will automate them tomorrow. Collaborative humility - open to feedback, driven by truth over ego.● AI-Augmented Capability Experience (or appetite) for working with large language models, embedding systems, or semantic AI to enrich and reason over data. Creative curiosity for prompt engineering, model fine-tuning, and tool-assisted data curation. A mindset that sees AI as a teammate - not a threat - and knows how to harness it to multiply personal and organizational output. Why Join WISEcode ● Build foundational systems for one of the most ambitious food-tech and AI platforms in the world.● Work directly with the founder and CTO in a fast-moving, mission-driven environment.● Shape the architecture, culture, and impact of a category-defining company. ● Competitive compensation, benefits, and opportunities for rapid growth and leadership. WISEcode is an equal opportunity employer. Consistent with applicable law, all qualified applicants will receive consideration for employment without regard to age, ancestry, citizenship, color, family or medical care leave, gender identity or expression, genetic information, immigration status, marital status, medical condition, national origin, physical or mental disability, political affiliation, protected veteran or military status, race, ethnicity, religion, sex (including pregnancy), sexual orientation, or any other characteristic protected by applicable local laws, regulations and ordinances. If you need assistance and/or a reasonable accommodation due to a disability during the application process, please send a request to WISEcode Human Resources at ****************

Crafting distinctively delicious food starts early morning in Au Bon Pain cafe. While our bakers line the shelves with hot, freshly baked pastries, muffins, bagels and scones, other team members brew our rich coffee and espresso blends from the highest-quality Arabica beans, set up the health smart oatmeal bar, and prepare dozens of fresh eggs for nourishing breakfast sandwiches. Their passion for quality and freshness continues throughout the day with mouthwatering sandwiches and wraps served on freshly baked breads; hearty soups, stews and macaroni and cheese; enticing salads topped with our signature dressings; and assortments of cut and whole fresh fruit; cheese and crackers; energy bars; nuts; yogurt and indulgent cupcakes, cookies and brownies. Au Bon Pain caters to today's sophisticated but time-constrained customer in many ways. One day you may enjoy a made-to-order customized sandwich or salad, designed by you and prepared just the way you like it. And the next day, you may only have time to grab a pre-made salad, sandwich, wrap or snack. But no matter how you shop Au Bon Pain, we promise that our food will always be delicious and fresh and our service fast and friendly. Au Bon Pain--Taste the goodness in every flavor-full bite! Job Description Position Summary: Responsible for creating a culture of learning, execution and appreciation of food that is fresh, convenient, customizable and available. This person must provide management for Au Bon Pain food and beverage processes and the leadership to facilitate guest satisfaction and financial success in all of the café's food and beverage outlets. Overall emphasis is placed on procurement, execution, distribution and adherence to ABP standards while operating at or above health and sanitation requirements. Kitchen Manager, partnership with the General Manager will manage, teach and give feedback while stressing a Guest Centric mentality and complete abidance to ABP policies and procedures 100% of the time. Responsibilities 1) Hospitality Celebrate fresh food and a cultural appreciation of quality ingredients. Proudly work to spread our message of fresh food to every guest. Proactively seek out guest engagement and conversation while on the floor. Reiterate compliance to the station-specific interaction script. Build ability to multitask, while keeping first priority on a “Guest First!” mentality. Strive to turn every guest into a loyal guest by offering a consistent, friendly, and easy shopping experience. Instill these qualities in all of the crew members you train and come in contact with. 2) Receiving/Storage/Organization Maintain the organization standards listed in the ABP standards of storage and organization. Respect the food and take pride in receiving and storing quality product. Maintain product integrity by performing thorough inspections of all incoming items. Adhere to the Produce Handling Guide at all times. Make certain all storage and receiving practices are up to ABP and health code standards. Maintain a “Clean as you go” mentality at all times. Schedule staff accordingly to meet and exceed budget goal while maintaining standards. 3) Prep/Premade Utilize all tools (Prep Sheet, Procedure Cards, Step by Step, Café Requisition Sheet and Café & Culinary Readiness Journal) to ensure product quality and availability throughout the day. Develop a cultural appreciation of prepping and preparing food that is fresh, convenient, and of the highest quality. Teach & maintain proper station setup to maximize efficiency. Maintain premade handling and wrapping procedures to ensure product meets temperature and is at ABP standard. Accurately merchandise products per merchandising guide & schematics. Check for quality and make sure that any and all product below our standards is brought to the attention of General Manager and never served to the guest. Taste menu items with team member to build overall product knowledge. 4) Food ordering/Production planning/Inventory Maintain & actively use ABP order guides for all food & paper orders Develops pars for all food, paper and beverage products Maintain & control budgeted café food cost Ensure weekly food inventory is complete every Thursday Review product sales mix & waste report daily Formulate weekly & daily production, take into consideration, Pmix, waste, forecast & weather Maintain inventory of labels for grab & go packaging Perform weekly inventories with the General Manager 5) Distribution Ensure use of requisition sheets for all deliveries from production kitchen to outlets Manage the packaging of product for delivery using proper equipment to maintain product integrity Develop delivery schedule to ensure outlets are properly stocked at the right time without disruption of business Maintain food quality and temperature throughout the delivery process. Maintain the sanitation and condition of all delivery equipment and vehicle 6) Profitability Responsible for ensuring profitability through proper planning and execution of food processes and labor processes. Responsibility includes ensuring food cost variance is within standard and that labor costs are within standard. 7) Sanitation and Safety Ensure all food production areas are maintained at the highest level of cleanliness and safety. Qualifications Qualifications: 3-5 years proven and demonstrated experience in the restaurant/food service/hospitality industry in a similar or equivalent position. Culinary degree preferred Operation experience with full P & L responsibility required ServSafe Certification Additional Information Working at ABP: 5 day work weeks 7 week structured training program Career growth opportunities Competitive salary, weekly pay Quarterly bonuses Benefits: Medical insurance/Dental insurance/Vision insurance Pet insurance Employee Referral Programs Vacation Time 401K Workplace banking and much, much more!

Replies within 24 hours Benefits: 401(k) Bonus based on performance Competitive salary Health insurance Paid time off Our franchise organization, Vitall Partners, LLC, is currently seeking individuals to join our team! At Golden Corral , we know that successful people are the foundation of our very successful company. We hire managers with talent, integrity, and passion to promote our Caring Culture. We provide an environment that supports and empowers our people - not only to exceed our guests' expectations, but also to achieve their professional and personal goals. In this role as Kitchen Manager, you are responsible for food production and operating the Back-of-the-House using Golden Corral products, recipes, procedures and company systems to ensure that the standards for quality food, recipes, and cleanliness are achieved for our guests. As a member of the restaurant operations management team, you are also responsible for the restaurant's overall operations, including food quality, production, safety, and labor in absence of the General Manager and Hospitality Manager. Requirements: Two to three years' management experience in a high-volume, casual dining or family-style restaurant preferred. Education and/or experience normally associated with completion of a degree program in business or hospitality. Successful completion Golden Corral's comprehensive management training program. Other Requirements: Hours of work for this position are approximately 55-60 hours per week Position requires standing and walking for periods of 2-5 hours without a rest break, and task sequencing and the completion of complex administrative responsibilities. Frequent heavy (in excess of 25lbs.+) lifting and carrying, bending and reaching overhead may be required. Work environment includes heavy customer contact, working with cooking equipment and slippery walking surfaces. Position is under minimum levels of day-to-day supervision. Some travel may be required for training and operations meetings. Relocating may be necessary as we are hiring for multiple locations. Thank you for your interest in Golden Corral. Our commitment to valuing our employees helps create an environment where everyone can be successful. The job opening listed on this page has been posted by an independent franchisee of Golden Corral Corporation. Golden Corral Corporation does not hire or employ any individuals at this franchise location. The franchisee will make all decisions with respect to applications for the position listed on this page. The name of the franchisee appears in this job posting. All questions concerning this job opportunity should be directed to the franchisee. We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchisee, and all hiring decisions will be made by the management of this franchisee. All inquiries about employment at this franchisee should be made directly to the franchisee, and not to Golden Corral Corporate.

Legal Entity: Honda Federal Credit Union Business Unit: Honda Federal Credit Union Department: Digital Services Division: 1CU Shift: 1st Workstyle: Remote Eligible up to 20% Career Level: 5 Job Grade: Exempt-4 Job Purpose The Digital Services Manager (DSM) oversees the digital banking strategy for Honda Federal Credit Union (HFCU), which encompasses online and mobile offerings to the benefit of HFCU members. The DSM is directly responsible for the overall performance of digital banking initiatives ranging from new product development, establishing digital banking key performance indicators, improving the member's online banking experience, aligning the strategic direction of the Digital Services department with HFCU's strategic objectives, securing the digital banking environment as well as performing complex data structuring and analysis. As a department manager, the DSM establishes operational digital banking standards and determines the priorities of the digital banking project pipeline. This position sets the policies and procedures for digital banking activities, ensures adherence to state and federal regulations, and identifies best practices to identify and mitigate risk associated with HFCU's digital banking environment. Key Accountabilities Develops and meets Digital Service department goals, budget and objectives as outlined in HFCU's annual strategic plan. Budget development and achievement requires an understanding of financial trends which impact digital banking strategies, member experience, and production objectives. Regularly reports variances and explanations for the variances to HFCU's Senior Management Team Actively participates in project implementation, including attending project team meetings, managing assigned projects and completing project deliverables. Identifies and creates strategic project initiatives to meet the changing technological landscape related to digital banking, artificial intelligence, and portfolio analytics. Creates new member-facing products or modifies current products to enhance HFCU value-added offerings Ensures compliance with all applicable laws, regulations, and best practices related to digital banking by developing internal policies and procedures. Keeps informed of changes in economic or market conditions that might impact the regulatory environment. Reviews and interprets regulatory changes and administers solutions or strategies to address laws impacting the digital banking environment Build and leverage relationships with external Business Partners and cross-functional stakeholders to both gain understanding of business objectives/obstacles and to facilitate execution of strategic direction Manage related Digital Services Business Partner recommendations, selection & assist with controlling costs Provides coaching, leadership and guidance to direct reports to maximize efficiency and effectiveness Talks with and listens to Associates and members, answers questions, addresses complaints, and resolves situations while using good judgment and instilling good will. Identifies goals and evaluates progress of Digital Services staff Manage the members digital interactions through Digital Banking and related mobile app review/ratings along with applicable member surveys and adjust the roadmap based on related analysis and actionable data Qualifications, Experience, and Skills Bachelor's degree in business, finance, information technology or a related field required MBA or equivalent work experience is preferred 5 or more years of experience in a financial institution in a digital banking, information technology, information security, or an operations environment 3 or more years of leadership experience in a financial institution or a technological organization 2 years of experience in business partner & vendor management ensuring products/services align with performance service level agreements, business goals and contractual commitments 2 years of experience around fintech/SaaS/cloud services, it network architecture, credit union business operations & related integrated touch points Ability to organize and effectively direct subordinates Ability to read, analyze, and interpret common financial and technical journals, financial reports and legal documents. Ability to define problems, collect data, establish facts, and draw valid conclusions Ability to respond to common inquiries or complaints from credit union stakeholders Good oral and written communication skills, interpersonal skills, organizational skills required with a desire to maintain attention to detail and accuracy Ability to work with mathematical concepts such as probability and statistical inference. Ability to apply such concepts to practical retail situations Self-starter, able to work autonomously Strong research, project management, business analyst & journey mapping skills Honda is an equal opportunity employer and considers qualified applicants for employment without regard to race, color, creed, religion, national origin, sex, sexual orientation, gender identity and expression, age, disability, veteran status, or any other protected factor.

**We are more than a health system. We are a belief system.** We believe wellness and sickness are both part of a lifelong partnership, and that everyone could use an expert guide. We work hard, care deeply and reach further to help people uncover their own power to be healthy. We inspire hope. We learn, grow, and achieve more - in our careers and in our communities. ** Summary:** Assists the Nutrition Services Director in managing the operations of the Nutrition Services Department. Supervises nutrition departmental operations and production through coordination of administrative matters, fiscal, and performance accountability. Supervises the scope and all of Nutrition Services in relation to hospital services and community need and in accordance with all regulatory requirements. In conjunction with the Director, is involved in the hiring of new employees, administering corrective action and conducting employee evaluations within Nutrition Services. In collaboration with the Director, develops and communicates short and long term objectives and goals. Assists the Director and directs the nutrition team in establishing, implementing, and maintaining a measurable focus on quality and service enhancement, cost reduction and customer and associate satisfaction. **Responsibilities And Duties:** 1. Maintains a safe and therapeutic patient care environment. 2. Demonstrates competence in providing care and services to patients based on the patients age specific and/or functional needs. 3. All employees shall abide by the Health Insurance Portability & Accountability Act HIPA a regulations, which help protect the privacy, security, & confidentiality of patient health information. 4. Responsible for ensuring that personal performance reflects the Mission, Vision and Service Excellence Standards of OhioHealth. 5. Supervises the daily operations and production requirements of the Nutrition Services department. Plans and administers directly and through the management team, the effective delivery of quality service of all nutrition services for all shifts. 6. Responsible for the development and achievement of the fiscal year plan for all areas of responsibility in order to achieve the established goals and objectives. Implements and administers new or revised services as required/appropriate. Accountable for fiscal performance of the Nutrition Services Department. 7. Responsible for effectively leading the performance of associates for areas of responsibility. Ensures all associates are accountable and responsible for the accomplishment of the departments goals and objectives, have competency linked to these goals/objectives and receive at a minimum an annual performance evaluation. 8. Human resources responsibilities include: Interviewing, hiring, performance reviews for direct reports with input from the leadership team and is responsible corrective action. Oversees the training and development of, schedules, assigns work to staff. Ensures continued compliance with established policies. Knows and practices within the Bargaining unit agreement as applicable. 9. Plans and conducts routine staff meetings and education of all core staff. 10. Develop department-wide goals and objectives with the department leadership team. 1 1. Administers approved policies and procedures effectively. Develops policies and procedures for assigned departments/functions. Evaluates staff recommendations concerning department practices and approves implementation as appropriate. 12. Ensures that services and programs by the department achieve established quality standards and works with associates to identify new opportunities for continuous improvement 13. Maintains a cooperative customer focused working relationship with all hospital departments and outside facilities in order to improve coordination of services provided. 14. Responsible for monitoring relevant productivity measures and make adjustments and recommendations as appropriate. 15. Responsible for ensuring the establishment, implementation, communication, monitoring, and resolution of employee safety issues and concerns. Example the HACCP System for Nutrition Service s 16. Prepares a variety of reports, analyses and summaries as requested by hospital leadership or others. May present report findings appropriately to staff and others. 17. Working under the direction of the Nutrition Services Director as well as independently, strives to accomplish the following: Ensures that all equipment in the department functions properly and safely. Ensures that the physical plant and environmental conditions for the department is appropriate for the operation and provides a safe environment in which associates are protected and comfortable. Ensures that the selected services meets/exceeds customer expectations and meets/exceeds patient requirements. Ensures that review procedures used to monitor services are adequate to determine accuracy, safety, and customer satisfaction of each service. Ensures that staff are performing each operation according to standards. Ensures that Quality Control and Performance Improvement programs are established and maintained. Ensures that services are performed in a customer-focused manner that is acceptable to all customers. Ensures that all remedial actions are taken and documented whenever significant deviations from the established standards are identified and improved in a collaborative manner. Ensures that prior to scheduling, all personnel have the required education and training or experience to perform their assigned functions. Identifies training needs and then trains staff. Ensures that an approved procedure manual and/or task sheets are available to all associates. Develops and maintains a variety of external contacts with contracted facilities, educational institutions, regulatory and service agencies and community and professional organizations. Develops and follows procurement standards for food, equipment and supplies. Evaluates products using cost, quality and customer data. Ensures that items ordered are received in accordance with order specifications. Periodically conducts physical audits to ensure that departmental standards and safety procedures are followed. Occasionally performs duties of subordinate personnel in response to staffing or workload demands. Relieves supervision on days off. Performs other duties as assigned, some of which may be essential to the job. **Minimum Qualifications:** Bachelor's Degree **Additional Job Description:** Field of Study: Food Service Management Field of Study: Related Field Years of Experience 5 **Work Shift:** Variable **Scheduled Weekly Hours :** 40 **Department** Nutrition Services Join us! ... if your passion is to work in a caring environment ... if you believe that learning is a life-long process ... if you strive for excellence and want to be among the best in the healthcare industry Equal Employment Opportunity OhioHealth is an equal opportunity employer and fully supports and maintains compliance with all state, federal, and local regulations. OhioHealth does not discriminate against associates or applicants because of race, color, genetic information, religion, sex, sexual orientation, gender identity or expression, age, ancestry, national origin, veteran status, military status, pregnancy, disability, marital status, familial status, or other characteristics protected by law. Equal employment is extended to all person in all aspects of the associate-employer relationship including recruitment, hiring, training, promotion, transfer, compensation, discipline, reduction in staff, termination, assignment of benefits, and any other term or condition of employment

Food SupervisorLocation: CENTRAL STATE UNIVERSITY - 62950002Workdays/shifts: Afternoon/evenings - varying days, and some weekends/holidays. More details will be provided during the interview process. Employment Type: Full-Time or Part-TimePay Range: $16 per hour - $18 per hour University students with restrictions on number of hours they can work, including international students, should apply for open student worker positions at the school they attend. You can search student worker jobs here (*************** paradox. ai/7nq0G05) Working with SodexoMagic is more than a job; it's a chance to be part of something greater because we believe our everyday actions have a big impact. You belong in a company that allows you to act with purpose and thrive in your own way. What You'll Do: As a Food Supervisor at SodexoMagic, you are a master multitasker and a quality-of-life improver. You will provides oversight at the direction of management on-site to coordinate routine work activities of service employees engaged in food operations, including but not limited to fast casual, coffee/counter service, cafeterias, events/banquets, casual dining and cafes. Responsibilities include:Provide support to management in the daily oversight of key functions and employees during the normal course of business Assist in ensuring a safe working environment throughout the facility for all employees. Facilitate orientation and training of employees Work with customers to ensure satisfaction in such areas as quality, service, and problem resolution. Attends work and shows for scheduled shift on time with satisfactory regularity Other duties may be assigned and can differ among accounts, depending on business necessities and client requirements. What You Bring:Successful candidates will be team-oriented, adaptable, reliable, and nurturers of a healthy/safe working environment for all. 1 or more years of related work experience. Previous supervisory experience preferred. Additional Requirements: Not Applicable (N/A) Link to full Job description What We Offer: Flexible and supportive work environment, so you can be home for life's important moments. Access to ongoing training/development and advancement opportunities to turn your job into a career Full array of benefits that support you and your family's wellbeing, including paid time off, holidays, medical, dental, vision, tuition reimbursement, 401k, discount programs, and more. In addition to SodexoMagic's standard, some locations may offer additional site-specific benefits, including free "shift" meals (and/or allowances/per diems), uniforms, safety shoes, public transportation support and/or parking. Link to benefits summary Overall, SodexoMagic strives to offer comprehensive summaries of our benefits packages and detailed descriptions of the positions candidates are applying for. However, due to the contractual nature of our business, some job duties and employee benefits may vary based on the unit/work location. We encourage you to discuss any questions about SodexoMagic's benefit offerings during the interview process. Who we are: SodexoMagic is the joint venture partnership between NBA Hall of Famer, Earvin "Magic" Johnson, and SodexoMagic. As a certified minority company, we deliver food, facilities management and integrated services to corporations, healthcare facilities, K-12 schools, colleges and universities and aviation lounges. This strategic alliance between Magic Johnson Enterprises and SodexoMagic, Inc. , enables us to deliver creative solutions to our clients along with our local partners throughout the communities we serve. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace culture and belonging as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. Should you need assistance with the online application process, please complete this form.