Kitchen manager jobs in Alafaya, FL - 1,306 jobs

Benefits: * 401(k) matching * Bonus based on performance * Competitive salary * Dental insurance * Employee discounts * Flexible schedule * Free food & snacks * Free uniforms * Health insurance * Opportunity for advancement * Paid time off * Training & development * Vision insurance * Wellness resources BE A PART OF OUR SUCCESS! Benefits & Perks: * Educational Assistance with DeVry University with complimentary laptop * Immediate Family Members are also eligible * Competitive Pay with Service Award Incentive * Get paid daily through Daily Pay! * Comprehensive Health Benefits including Medical, Dental, Vision, and more!* * 401(k) retirement savings with company match * Flexible Schedule * All you can eat pancakes + meal discounts! * Employee Discount Program * Development Pathway: Step by step process to grow your career * 3 College Credits hours for completing manager training Founded in 1958, Perkins operates 324 restaurants in 32 states and four Canadian provinces. The Perkins system includes 81 company-owned and operated restaurants and 234 franchised units. Throughout its history, Perkins Restaurant & Bakery has remained true to its mission of providing guests with personalized service and delicious, homestyle food at a great value. Perkins has experienced years of success through ensuring 100% guest satisfaction on every visit. If you want to work and grow with a company who has a proven track record of success, has an unmatched commitment to their employees and employees the best in the industry, you are in the right place! Position Description As a Kitchen Manager, you will be responsible for managing the back-of-the house operations and achieving planned sales and profit levels for the restaurant through the implementation, management and enforcement of company policies, procedures, programs and performance standards. In addition, you will provide direction to back-of-house staff, ensuring execution of all employee duties to guarantee maximum guest satisfaction and a quality work environment. Responsibilities: * Assists the General Manager in planning and analyzing administration and operations manpower. * Responsible for achieving plan profit levels while ensuring maximum guest satisfaction. * Assists in the planning and analysis of restaurant unit manpower, ensuring sufficient development and training of all employees, including subordinate managers * Assists General Manager in all aspects of employment and restaurant staffing including recruitment (interviewing and selecting), training, and conducting new hire orientation. * Attends University of Perkins and successfully completes all coursework. * Achieves and maintains ServSafe certification. * Performs and is able to assist in all functions for all positions in the restaurant. * Ensures that all menu items are prepared, portioned, and presented properly in a clean, safe, and sanitary manner according to all established procedures, performance standards, and specifications. * Ensures managers and all team members are monitoring and overseeing food temperatures during hot and cold handling to reduce the incidence of risk factors known to cause food-borne illness. * Ensures restaurant compliance to productivity and service standards by scheduling and staffing a sufficient number of well-trained and productive employees. * Ensures proper management of the facility and equipment through preventive maintenance, energy conservation, repairs, security measures, and adherence to safety and sanitation requirements. * Ensures inventory levels for both food and non-food items are properly maintained in accordance with company guidelines through correct ordering procedures and efficiency usage and yield application. * Ensures accurate financial data to include: restaurant supplies, inventories, food cost, payroll/productivity, and operating expenses. * Anticipates, identifies and corrects system breakdowns to achieve guest satisfaction. * Accountable for accurate financial data to include: payroll, cash and receipts, productivity food costs, security of funds, and operating expenses; prepares and reviews financial reports. * Attends scheduled restaurant and region team meetings; makes presentations to peers and management as requested. Qualifications: * One to two years previous experience in a supervisory role; preferably in food production * High school diploma; some college or degree preferred * Must be able to communicate clearly with employees, vendors and guests * Must be able to coordinate multiple tasks simultaneously Physical Requirements / Environment / Work Conditions: * Extensive standing without breaks * Exposure to heat, steam, smoke, cold and odors * Bending, reaching, walking * Must be able to reach heights of approximately 6 feet and depths of 2.5 to 3 feet * Must have high level of mobility/flexibility in space provided * Must be able to fit through openings 30" wide * Must be able to work irregular hours under heavy pressure/stress during busy times * Must be able to carry trays of food products weighing 20 pounds for distances up to 30 feet * Must be able to lift up to 50 pounds Disclaimer This job description is not intended, and should not be construed to be, an exhaustive list of all responsibilities, skills, efforts or working conditions associated with the job. It is intended, however, to be an accurate reflection of those principal job elements essential for making decisions related to job performance, employee development and compensation. As such, the employee may perform other duties and responsibilities as required. Compensación: $48,000.00 - $55,000.00 per year Somos un empleador con igualdad de oportunidades y todos los candidatos calificados recibirán consideración por el empleo sin distinción de raza, color, religión, sexo, origen nacional, estado de discapacidad, estado de veterano protegido o cualquier otra característica protegida por la ley. Founded in 1958, Perkins operates 277 restaurants in 32 states and two Canadian provinces. The Perkins system includes 81 company-owned and operated restaurants and 196 franchised units. With its diverse, moderately priced menu featuring breakfast, lunch, dinner, and bakery offerings, and its attractive and recently remodeled restaurants designed to facilitate efficiency and guest satisfaction, Perkins American Food Co. is a dining favorite with a solid and respected reputation in the marketplace. The longevity and success of Perkins American Food Co. is largely attributed to the concept's ability to adapt to shifts in consumer dining trends and evolving taste preferences while delivering that homestyle goodness that guests crave. At Perkins, we're always updating our menu with fresh, flavorful and innovative items that take their place right alongside Perkins' iconic guest favorites, some of which have been on our menu for more than 30 years. We also take great pride in differentiating ourselves with the service and experience we provide. This has and continues to be a hallmark of our brand. BE A PART OF OUR SUCCESS Perkins has experienced years of success through ensuring 100% guest satisfaction on every visit. If you want to work and grow with a company who has a proven track record of success, has an unmatched commitment to their employees and employees the best in the industry, you are in the right place!

Store Management Our Domino's Pizza Assistant Managers are the backbone of our business! Assistant Managers handle all aspects of running a Domino's Pizza store, including leading their team, setting high standards for customer service and maintaining exceptional product quality standards. Paid Training! We offer a chance for professional growth by requiring all our Assistant Managers to be trained and certified through our unique Management Development Program. If you have limited experience, this program will teach you everything you need to learn to become a successful manager. If you have previous experience, the program allows for self-paced learning and fast tracking to help you advance. Opportunities! Our Management Development Program allows only our own store managers to apply for franchising opportunities - which sets us apart from our competition. For many of our General Managers, the ultimate goal is to own their own business. Only individuals who have successfully managed a Domino's Pizza store for at least a year, are eligible to apply for a franchise. Join our team and learn how business ownership may be within your grasp! Great Pay! Our assistant managers are paid a a industry competitive salary. In addition, assistant managers are eligible to earn performance based wage increases and sometimes incentives based on the profitability of their stores, as well as the store's overall performance. Qualified management applicants must be at least 18 years old, have a valid driver's license and a good driving record. Some management experience is a plus. The ability to work in a fast-paced, high volume environment and be able to handle multiple tasks at once is required.ABOUT THE JOB You were born to be the boss. We know. You get up in the morning and you make sure everyone else in the house is doing what they need to do. Then you go to work and you make sure that everyone there is doing what they need to do, even your boss. You just do that because you've always done it. Well maybe it's time you moved up. You want to be the boss? Well now's your chance - Domino's Pizza is hiring bosses - more specifically assistant managers. It's a tough job, one that needs a natural like you. Of course, you'll need some skills - judgement, math and the ability to multitask. You'll be working for a company that's fun and flexible. Not to mention, it's work experience you're going to use for a long time to come. You've had our pizza delivered to you, now help us be the best in pizza delivery. Go on, boss, show us what you've got. Apply now! JOB REQUIREMENTS AND DUTIES You are responsible for everything that happens during your shift. This includes all cost controls, inventory control, cash control and Customer relations. You must set the example. You must follow ALL policy and procedures 100% of the time and expect the same from your crew. In addition: Staffing, Paperwork, Cost Controls, Cash control, Food management, Work to a Schedule, Perfect Image and adherence to standards, Great Customer Service, Attendance& punctuality, Transportation to/from work, Store cleanliness, Marketing, Profitability. ADVANCEMENT Many of our team members began their careers as delivery drivers and today are successful Domino's franchise owners. From delivery driver to management, general manager to franchisee or Manager Corporate Operations, our stores offer a world of opportunity.p DIVERSITY Our mission is to recognize, appreciate, value and utilize the unique talents and contributions of all individuals. To create an environment where all team members, because of their differences, can reach their highest potential. SUMMARY STATEMENT We take pride in our team members and our team members take pride in Domino's Pizza! Being the best pizza delivery company in the world requires exceptional team members working together. At Domino's Pizza, our people come first! Additional Information All your information will be kept confidential according to EEO guidelines. This job posting is for a position in a store owned and operated by an independent franchisee, not Domino's Pizza LLC, Domino's Pizza Franchising LLC, or Domino's Pizza, Inc. ("Domino's Corporate"). This means, among other things, that the independent franchisee is alone responsible for and will independently make all decisions concerning employment matters for the store, including those relating to hiring, firing, discipline, supervision, compensation and benefits, staffing, and scheduling. Domino's will not receive a copy of any application you submit for this job posting and will not have any control over whether you receive an interview and/or are ultimately hired. Further, Domino's does not control and is not responsible for the employment policies and practices of independent franchisees. If you are hired for this job posting, the independent franchisee will be your only employer, and you will not be an employee of Domino's. xevrcyc JB.0.00.LN General Manager ,General Management

Benefits: Bonus based on performance Competitive salary Dental insurance Employee discounts Health insurance Opportunity for advancement Training & development Company Description: Family operated and locally owned since 1974, Talk of the Town Restaurant Group encompasses seven restaurants in the Central Florida area, including Charley's Steak House, Fishbones, Texas Cattle Company, and Vito's Chop House. Benefits: Quality of life is our priority! 5 paid holidays: Christmas Day, Thanksgiving Day, 4th of July, Memorial Day, Labor Day, and Super Bowl Commitment to giving back to the local community through our Foundation Health benefits, paid vacation, and competitive salaries Dinner service only; restaurant opens at 5 p.m. Position Overview: Daily Kitchen Leadership Lead all aspects of kitchen operations, ensuring top-tier execution, food quality, and sanitation Work shoulder-to-shoulder with the team during prep and service, setting the tone for urgency and professionalism Ensure proper station setup, cleanliness, and adherence to all recipes and plating standards Team Development & Culture Hire, train, and mentor cooks and utility staff, creating a positive and accountable kitchen culture Set clear expectations for performance, professionalism, and communication Lead by example through presence, coaching, and follow-through Hospitality-Driven Execution Collaborate with FOH to ensure seamless service and guest satisfaction Promote attention to detail in every dish-no shortcuts, no compromises Ensure kitchen supports the guest experience, not just the plate Inventory & Controls Maintain accurate inventory and manage key item counts Control waste and enforce portioning to protect food cost targets Adjust prep levels based on volume, pace, and daypart Standards & Accountability Ensure line checks, shift notes, and safety logs are completed daily Participate in pre-shift meetings, daily recaps, and leadership pow-wows Hold team accountable to cleanliness, prep, and performance standards Qualifications: Minimum 5 years of back-of-house leadership in an upscale or fine dining environment Hands-on, servant-style leader who thrives in fast-paced kitchens Strong knowledge of kitchen operations, sanitation, and execution standards ServSafe certification or equivalent Committed to hospitality, teamwork, and high performance Compensation: $60,000.00 - $70,000.00 per year Charley's Steak House is named after Talk of the Town Restaurant Group's founder and Red Lobster's co-founder, Charley Woodsby. Since its inception, Charley's Steak House has prided itself on being a traditional steakhouse and creating a unique dining experience unsurpassed in the hospitality industry. We are always on the lookout for talented, outgoing and experienced people at all levels of foodservice to join our team in Orlando, Tampa, or Kissimmee. If you're interested in working with professionals in a lively atmosphere, please fill out an application online or turn in your resume to any restaurant during normal business hours. Click here to view our Youtube channel

Catering Kitchen Supervisor (Hourly Leadership Role) Full-Time | Mostly AM Shifts | Maitland Area Hourly Pay: $17/hr + $5-$7/hr average tip share JOIN OUR 4 RIVERS CATERING TEAM This is an hourly, working supervisor role-ideal for a strong BOH professional who enjoys leading others from the floor, not from an office. As a Catering Kitchen Supervisor, you'll play a key role in guiding daily production in our high-volume catering kitchen. You'll supervise and support hourly BOH team members while actively working alongside them to ensure food quality, accuracy, and efficiency. If you thrive in structured environments, enjoy early mornings, and want to grow your leadership skills while staying hands-on, this role is for you. What You'll Do Supervise and support hourly BOH team members during prep and production Lead by example while working hands-on in the kitchen Assist with station assignments, training, and onboarding Oversee large-volume catering prep, packaging, and order accuracy Ensure proper labeling, portioning, and presentation standards Maintain food safety and sanitation standards (cooling, FIFO, cleanliness) Operate and maintain kitchen equipment (tilt skillet, ovens, slicers, etc.) Monitor prep levels and communicate inventory or supply needs Partner with the Catering Kitchen Manager on production flow and timelines Act as the point person on shift when leadership coverage is needed What You Bring BOH or cook experience required; high-volume or catering experience preferred Prior leadership, lead, or supervisory experience in a kitchen environment Strong communication skills and the ability to coach others Organized, dependable, and comfortable managing multiple priorities Team-oriented mindset with a positive, solution-focused attitude Guest-focused mentality-even behind the scenes ServSafe certification preferred Why You'll Love It Here We hire immediately Daily Pay - work today, get paid today Competitive hourly pay + tip pool Mostly morning shifts (no late nights) Flexible scheduling Telemedicine coverage Medical coverage after 60 days (FT) Dental & Vision (FT & PT) Free employee meal every shift + employee discounts 401(k) with company match Paid vacation (FT after 1 year) Up to 6 weeks paid parental leave (FT) Employee Assistance Program & mental health services Career development through 4R University Quarterly team outings, yearly company celebrations & community serve days At 4 Rivers, all talent is given equal opportunity| Drug Free Workplace | Background Checks Required

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable KITCHEN MANAGERS / HEAD CHEFS (Lead Staff). !! 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: Performs 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 Communicates 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 check list 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 Follow 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 Interacts with Campers, Staff, & Parents Control Inventory Place Orders Project Management Communication Upholds Wolfoods Standards of Service, & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Uses weights and measures to properly execute recipes Prepares all menu items and special request events Follows standardized recipes Ensures 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 Assists in developing and tasting recipes Assists in planning menu Recommend equipment purchases May act as a Front of House supervisor when necessary Qualifications & Experience: 4+ years Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Ability to Self-Motivate Able to both lead a team & take direction Must live on-site in a rural setting with the possibility of shared living spaces Ability to work under pressure in environments that are above/below average temperatures Must be able to stand for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend, stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certifications before start of camp (Company Sponsored) Minimum 6-day 70-hour work week Must be bale 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.

*KITCHEN MANAGERS MAY BE ASKED TO WORK UP TO 30 MILES FROM THE RESTAURANT LOCATION YOU ARE CURRENTLY APPLYING TO* You're Captain of the Kitchen - leading the BOH team through the twists and turn of life in the kitchen (ordering & receiving, prep, service, cleaning, closing, and everything in between). We're looking for passionate cooks who are comfortable both pitching in to help as necessary, and delegating tasks accordingly. Responsibilities Must communicate concerning all kitchen issues with management throughout the course of the day Must read and write (in English) notes in the manager's daily log Must attend weekly manager's meetings and monthly staff meetings Must read the weekly memo Must complete weekly/monthly employee evaluations Must communicate with all M.O.D. when shift is completed Must relate an accurate, honest report of all events both positive and negative Must comply with all policies, rules and directions covered in manuals, memos, and meetings Must enforce proper measurements, recipe adherence, cleanliness, check time ceilings, and quality control Must attend the quarterly supervisor meetings Qualifications Must have current food management certification Must possess and demonstrate an ownership mentality Must have flexibility for scheduling. Flanigan's is open 365 days per year Must be willing to transfer to a different geographical location Able to work 5 day work week: 50-55 hours per week 2 days off must fall between Monday-Thurs Vacations are scheduled between April and November only and must be taken or forfeited Must be adept at ordering and formulating pars Must understand, comply, and facilitate Florida State health code standards Must adhere to Flanigan's always hiring policy and conduct interviews in a timely fashion Must issue written evaluations for positive and/or negative performances Must be able to see, speak clearly, listen attentively, taste, and smell Must be able to read and write English Requires the ability to stand, and the mobility to move about, at a moderate pace, for up to (4) hours at length and the stamina to work fifty (50) to fifty-five (55) hours per week Able to lift up to 50 lbs. Must be able to bend, stoop, squat, or crawl Must have the co-ordination necessary to operate kitchen equipment Must adhere to Flanigan's kitchen policies for dress and grooming Must be proficient at all kitchen stations including expo Benefits Competitive Starting Salary Five (5) Day Work Week, with Two (2) Consecutive Days Off Paid Vacation: One Week after Year One, Two Weeks after Two Years, and Three Weeks after Ten Years Health Insurance - Medical & Dental Programs Available 401K Plan - Immediate Eligibility. Must be 21 or Over to Enroll Advancement Based on Performance Not Tenure Personal Days Free Shift Meals

Benefits: Career Growth Opportunities Come join a winning team! Beef O Brady's is hiring Kitchen Managers for our award-winning Family Sports Pub. If you're looking for a family-oriented, casual environment with great food and great sports, we're your forever job! To succeed, you should be able to lead a team to: Source, select, and grow great team members Deliver superb guest experiences & fantastic food Create a safe, clean, and comfortable environment for your guests & staff Ensure adherence to all food safety and responsible alcohol service standards Grow sales! Meet or exceed budgeted financial targets If this sounds like you, apply today. We look forward to meeting you! Requirements Eligible to work in the United States Minimum 2 years experience in a full-service, casual restaurant management position Minimum 21 years or older Available to work nights, weekends, and holiday shifts Continuous standing, bending, and lifting up to 60 pounds Exposure to heat of equipment and kitchen environment Come join a winning team! If you enjoy preparing great food in a fun, fast-paced environment, then you'll love being part of Beef 'O' Brady's. Now hiring Full-Time and Part-Time positions. This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchise, and all hiring decisions will be made by the management of this franchise. All inquiries about employment at this franchisee should be made directly to the franchise location, and not to FSC Corporate.

Job Description Pay $75,000/year At The Summit of Winter Garden, we are dedicated to enriching the lives of our residents through compassionate care and unwavering support. We are seeking individuals who share our commitment to creating exceptional living experiences and who are eager to contribute to a supportive, family-like atmosphere. When you join The Summit of Winter Garden, you become an integral part of a team that values making a positive difference every single day. If you are driven by empathy and excellence, we invite you to bring your talents to our welcoming community. Full-time benefits include: PTO (Paid Time Off) and Holiday Pay: Take advantage of paid time off to maintain a healthy work-life balance. Daily pay: Get paid daily, providing you with financial flexibility and control over your earnings. Health/Dental Insurance 401K with employer match: Plan for your financial future with our 401k program. Life Insurance: Company paid life insurance Short and long-term disability: Financial security while you recover from an injury that puts you out of work Referral Bonuses: Refer qualified candidates and earn rewards Tuition Reimbursement: Invest in your education with our support Employee Assistance Program: Connecting our employees with resources for handling personal challenges Summary of Duties of the Dining Services Director The Dining Services Director oversees all aspects of dining services and supervises dietary associates. The Dining Services Director assures that the kitchen and associates meet all regulatory requirements and maintains quality food service within budget. Essential Functions of the Dining Services Directo Responsible for dietary department in all its aspects. Plans menus via Grove Menu system. Purchase foods and supplies; Inventories and supervises storage of incoming food and supplies. Prints production sheets; prepares and pulls recipes for utilization by cook team. Prepares meals according to planned menus, including any special diet requirements. Follows standardized recipes and special diet orders. Maintains safe and sanitary dietary department. Directs and instructs dietary personnel. Assists and directs daily scheduled cleaning duties. Serves food according to portion control. Schedules hours and assigns duties to dietary associates. Check food and supplies for next meals. Participates in special events planning and preparation. Maintains equipment, including dishes, cookware, utensils, supplies, and reorders items when needed. Participates in required meetings, training, and associate programs. May be required to participate in weekend Manager on Duty (MOD). Performs other related duties as assigned by supervisor. Non-Essential Functions of the Dining Services Director Supports and participates in the resident centered activity programs. Participates in projects or committees as assigned. Attends all associate meetings including in-service education and associate functions, as requested by supervisor. Assists in variety of tasks involving residents as assigned. Knowledge, Skills, Abilities, and Experience High school Diploma or GED at minimum with some specialized training in food service. Ability to read, write, and speak English. Continued education in food service preferred including RD, CDM, or Culinary Degree. Serv-Safe Certification Class. Two years minimum experience in food service management preferably in a health care setting. Be free from communicable disease. Completion of drug testing and criminal background check upon hire and upon request of supervisor. Must be able to cook and follow standard recipes. Physical requirements include bending, standing, lifting, stooping, sitting, stretching, carrying, and walking; and the ability to lift up to 40 pounds. Must have manual dexterity to peel, cut, and prepare different types of food; Ability to work with a variety of kitchen machinery. Ability to accept constructive input as to the quality of your meals/cooking. Ability to relate to residents and associates in a courteous and diplomatic manner under all circumstances. Familiarity with restaurant or cafeteria-style organization in regard to food preparation and service, purchasing, staff scheduling, food, and labor cost control as well as quality control. Experience in record keeping and menu planning. Able to relate to residents and associates in a courteous and diplomatic manner under all circumstances. Adhere to and carry out all policies and procedures. ******************************** There is no greater way to elevate your career than by contributing your passion and skill to a senior living community. Grace Management, Inc. is committed to helping nurture a sense of belonging by helping you grow professionally. The quality of our communities is determined by the quality of our employees.

Le Pain Quotidien means the daily bread. And to us, that means everything. It's much more than mere sustenance; it's a way of life. As our loaves emerge from the ovens, warm and fragrant, friends gather around our communal tables to share in the time-honored tradition of breaking bread. The hum of conversation fills the air, jam is passed around the table, and, ever so gracefully, time slows. Convive Brands is a New York-based hospitality group that builds and operates high-quality restaurant brands. Convive operates 50+ restaurants nationwide across two concepts: Le Pain Quotidien and Little Beet. As a patient, long-term investor-operator, it aims to build significant enterprise value through both organic growth and acquisition. Job Description Responsibilities Lead kitchen team in the preparation and execution of all menu items Maintain full knowledge of menu items, including proper storage and preparation Ensure completion of food safety checklists to ensure proper food handling Manage labor deployment and ensure hourly labor is within parameters of set labor budget Maintain and manage food cost within the restaurant Monitor and maintain proper food par levels and use prep sheets to prepare correct levels of food Assist General Manager in completing inventory Handle any team member situations with genuine empathy and elevate to the General Manager as necessary Complete all opening, mid, and closing procedures; direct kitchen team to ensure completion of all daily checklist and side work assignments Partners with General Manager to recruit, interview, hire, train, and retain a kitchen team Keep all areas of the restaurant clean and organized by following cleaning checklists Monitor kitchen equipment and ensure it is kept in good repair Qualifications 6 to 12 months of related restaurant experience or training Food Handler's Certification or ability to acquire Flexibility in schedule is highly preferred but not required General administrative and computer skills strongly preferred Ability to speak, read, and understand the primary language(s) of the work location Benefits Enrollment in Company-contributed health coverage plan Accrued Paid Time Off 401k with up to 4% match after ninety days (90) of employment Pre-tax commuter benefits (in applicable States) Team member discounts at all our brands The hourly pay range (plus tips, when eligible) is: $17.00 - $20.00 Convive Brands is an Equal Opportunity Employer. We do not discriminate in employment on the basis of race, color, religion, sex, gender identity, national origin, political affiliation, sexual orientation, marital status, disability, age, veteran status, or other protected class. Convive Brands celebrates diversity and is committed to creating an inclusive environment for all employees.

Background Screening Information - ******************************** The Dining Services Director plans, organizes, develops, and directs the overall operations of the Dining Services Department, providing all residents with the best experience in hospitality and nutritious meals, in accordance with all laws, regulations and Century Park standards. Reports to the Executive Director. Qualifications Must have high school diploma or equivalent Must have 2 years' dining services management experience with 1 year prior experience in senior living Graduate of A.D.A. approved course in food services OR certification in the culinary field preferred Must have current ServSafe certification Primary Job Responsibilities Administrative and Planning Duties Plans, develops, organizes, implements and evaluates dining services goals, policies and procedures Maintains compliance with budget in labor and expense control Plans written menus at least 30 days in advance of preparation/serving dates involving resident preferences Interviews new residents to welcome, acquire food preferences, allergies and special requests Holds monthly Food Committee with residents to ensure resident satisfaction in dining services Develops system to track resident's dietary needs/preferences and monitors for changes Confers with dietitian to ensure menus and department policies conform to nutritional standards Develops menus offering heart healthy choices and takes into consideration low sodium and diabetic diet needs Continually upgrades knowledge of dietary management and nutrition to benefit community's services Works with other department leaders to ensure flawless execution of special events Collects all guest and visitor payments and forwards to business office Represents dining services team at resident council meetings for feedback Kitchen and Dining Room Duties Inspects kitchen for compliance with state and county regulations including sanitation, food storage, record keeping, food temperatures, portion sizes and chemical usage/storage Reviews daily menus making substitutions when necessary and records changes on menus Inspects meals for nutrition and attractiveness in delivery; performs meal counts Orders food, supplies and equipment for food preparation and service Develops prep and pull lists to maintain food quality and consistency Reviews all deliveries for quality, proper amounts and pricing Ensures communication and teamwork between kitchen staff and servers Inspects dining room presentation to ensure compliance with company standards of hospitality Inspects daily cleaning of dining room Visits with residents in dining room during dinner meal at least four evenings per week Supervisory Requirements Recruits, selects, hires, trains, evaluate, supervises and counsels dining services team Schedules department hours appropriately Serves as an effective role model and maintains an approachable management style Treats all associates respectfully Additional Requirements Must enjoy serving seniors Must demonstrate excellent customer service and hospitality Must demonstrate trustworthiness and dependability Must work efficiently and effectively with little to no supervision Must demonstrate effective written and verbal communication skills Must be proficient in computer skills (e.g., Excel, Word, internet based ordering systems, email) Must reasonably accommodate resident preferences in dining services Must be able to receive and resolve complaints graciously Must visit with residents in the dining room during dinner meal at least 4 evenings per week Must possess the ability to make independent decisions when circumstances warrant such action Must perform proficiently in all applicable competency areas Maintains professional working relationships with all associates, vendors, etc. Maintains confidentiality of all proprietary and/or confidential information Must understand and follow company policies including harassment and compliance procedures Displays integrity and professionalism by adhering to Century Parks' Code of Ethics and completes all required compliance training Who We Are At Century Park Associates, we are dedicated to creating an enriching lifestyle for our residents and a rewarding work environment for our valued associates. We take pride in providing an atmosphere where relationships of trust, leadership and personal ethics are not only valued, but expected of all our associates. Our “people come first” approach ensures that excellence, respect and outstanding service are apparent in all we do as an organization. We believe in caring for and loving our residents and strongly support their ability to continue growing, learning and contributing. Every day, team members at Century Park Associates choose to go beyond their job descriptions, exceeding expectations, on behalf of their residents. They have learned that those who go the extra mile receive rewards happiness of heart and peace of mind.

The LifeCafe Chef leads and coordinates activities of assembly and prep team members and other workers engaged in preparing and cooking food. They are responsible for keeping cost of goods in line with or better than budget. They provide leadership in the fulfillment of Life Time's mission statement and brand. Job Duties and Responsibilities * Maintains daily operations of back of house including maintaining cleanliness, ordering food and supplies, evaluating prep lists and par levels * Observes and manages workers engaged in preparing and portioning foods to ensure that methods of cooking and sizes of portions are following recipe standards * Supervises, trains, develops, and assesses cooks and dishwashers to ensure continuous growth through orientations, direction, and feedback * Maximizes profit by controlling food costs through recipe adherence, proper ordering and par levels. Assists the Café Leader with inventory control * Makes recommendations on the hiring, the promotion and termination of employees to the Café Leader Position Requirements * High School Diploma, GED, or equivalent * 2+ years of experience * Previous kitchen experience * ServSafe Food Manager Certification or equivalent * ServSafe Alcohol Safety or equivalent (if applicable) * ServSafe Allergen Certification or equivalent (if applicable) * Ability to stay calm and overcome any food production issues * Ability to stand, walk, and/or sit for long periods of time Preferred Requirements * Culinary school Diploma * Leader of a kitchen team - Ordering, Inventory, Cost Control and Menu Development Life Time is a place for everyone. As an organization, we are committed to an inclusive, diverse and equitable workplace that respects and celebrates the unique contributions of each individual while ensuring we remain an equal opportunity employer that recruits, hires, trains and promotes based on merit and qualifications.

Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area. OR • 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area. CORE WORK ACTIVITIES Managing Day-to-Day Operations • Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence. • Maintains service and sanitation standards in restaurant, bar/lounge and room service areas. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Leading Food and Beverage Team • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serves as a role model to demonstrate appropriate behaviors. • Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. • Develops specific goals and plans to prioritize, organize, and accomplish your work. • Ensures and maintains the productivity level of employees. • Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective. • Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management. • Ensures compliance with all applicable laws and regulations. • Ensures compliance with food handling and sanitation standards. • Ensures staff understands local, state and Federal liquor laws. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Establishes guidelines so employees understand expectations and parameters. • Monitors alcohol beverage service in compliance with local laws. Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Empowers employees to provide excellent customer service. • Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations. • Handles guest problems and complaints. • Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction. • Ensures corrective action is taken to continuously improve service results. • Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement. • Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment & invitation to return). Managing and Conducting Human Resource Activities • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others. • Ensures employees are treated fairly and equitably. Strives to improve employee retention. • Ensures employees receive on-going training to understand guest expectations. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Strives to improve service performance. • Ensures recognition is taking place across areas of responsibility. Additional Responsibilities • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Assists servers and hosts on the floor during meal periods and high demand times. • Recognizes good quality products and presentations. • Supervises daily shift operations in absence of Assistant Restaurant Manager. • Oversees the financial aspects of the department including purchasing and payment of invoices. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Job Description Job Title: Kitchen Leader Department: Back of House Reports to: Kitchen Manager Supervisory Responsibility: Yes FLSA Status: Non-Exempt The Kitchen Leader is responsible for all culinary activities for the taproom. This position will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing and manage culinary budget. Maintaining appropriate cleanliness standards at each location while complying with health and safety regulations and internal policies. Working with the Taproom Manager to deliver projects that will develop food production, management & customer service experiences. Essential Functions • Training and motivating kitchen/back-of-house staff • Work with, and monitor, the kitchen team to produce food for the unit to a high standard on a daily basis • Maintain and schedule kitchen staff duty, ensuring the schedule is maintained on a two-week interval • Take responsibility for, and execute, paperwork with regards to staff, inventory, maintenance, and safety in a proper and timely manner • Ensure the temperature records and monitoring is done on a daily basis • Ensure areas under your control are cleaned and inspected as per schedules • Ensure the kitchen stores and other potential areas of loss are secured at all times according to the instructions laid out by management • Takes responsibility for the adherence & compliance of all food hygiene legislation • Have a full understanding and knowledge of food safety law • To report and, where possible, to attend to and take all necessary action, statutory and otherwise, in the event of accident, fire, loss, theft, lost property, damage, unfit food or other irregularities and complete the necessary return and/or report • Inventories and orders all necessary supplies through established contacts • Conducts monthly inventory counts of all oh-hand kitchen supplies and equipment Additional Functions • Guides, trains, and monitors preparatory kitchen staff functions and output • Washes and cleans raw food products • Develop and maintain recipe cards and station build guides for the kitchen staff • Cuts or portions meat, fish and poultry • Set up and stock stations with all necessary ingredients, tools and supplies • Adjusts to high pressure situations and is open to change • Develop, cost, and help price menu items • Conducts themselves (acts & dresses) professionally at all times with respect for all team members and guests • Delivers prepared food to guests' tables • Conducts performance reviews on kitchen staff and making recommendations on performance awards to General Manager and Human Resources • Other duties as assigned by the General Manager Required Skills • Minimum of 6 months experience as a line cook supervisor • Minimum of 3 years' experience as a line cook • Knowledge of ordering, inventory management, equipment maintenance needs and employee scheduling • Multi-tasking, reliability, & attention to detail • Strong communication skills (verbally interacts with supervisors & team members) • Must be able to operate and maintain kitchen equipment in a safe manner • Ability to accept constructive criticism and work calmly and effectively under pressure. • Problem solving abilities and works very well with others Educational Requirements • State-approved food manager certification or acquired within 30 days of employment. The company will pay for the class and exam with a passing score. Physical Requirements • Ability to work in a standing position for extended periods of time • Ability to reach, bend, stoop and frequently lift up to 35 pounds and occasionally lift/move 50 pounds • Ability to work in an environment where you will be exposed to heat, cold, steam, etc. • Frequently washing own hands and manual dexterity PLEASE NOTE: Management reserves the right to change or otherwise modify the functions of this job in order to meet the needs of the company. Additional duties may also be assigned. Consideration will be given to make reasonable accommodations for individuals with disabilities. By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

At Holiday Inn Club Vacations, we believe in strengthening families. And we look for people who exhibit the courage, caring and creativity to help us become the most loved brand in family travel. We're committed to growing our people, memberships, resorts and guest love. That's why we need individuals who are passionate in life and bring those qualities to work every day. Do you instill confidence, trust and respect in those around you? Do you encourage success and build relationships? If so, we're looking for you. POSITION DESCRIPTION: The Restaurant Manager II will be responsible for bringing the brand promise to life in all the resort amenities and outlets. The role serves as guest advocate and key advisor to the General Manager and leads the operation of food & beverage and retail outlet departments. Success in this role is measured primarily by onsite and post-stay guest survey responses evaluating the quality of the amenity and engagement offerings. COMPANY BENEFITS: Comprehensive Medical, Dental & Vision Benefits Matching 401K Growth & Developmental Opportunities EAP - Employee Assistance Program PTO - Paid Time Off Travel Benefits, Discounts & FREE Vacations through our ClubGo Program Tuition Reimbursement & Continuing Education Courses Outstanding Company Culture ESSENTIAL DUTIES AND TASKS: Development of PDPs, evaluation and active coaching to develop Brandhearted guest facing amenity delivery staff. Demonstrate a culture of learning and mentorship for continual performance development. Analyze and recommend adjustments to staffing, performance targets and resources to achieve results. Manage department engagement plans, talent review and succession planning. Promote and reinforce a brand culture in which team members understand their role and are inspired to deliver the branded guest experience and brand standards. Actively model the brand behaviors in all aspects of the business. Balance the urgency of meeting budget goals with focus on team, individual, and brand success. Execute predefined guest engagement strategies, standards and programs through daily management practices within food & beverage and retail operations to create fun and immersive experiences for the entire family. Development of departmental budgets and allocation of resources to meet financial goals. QUALIFICATIONS: High School Diploma or GED equivalent required. Four year college degree preferred 3 years customer facing service/hospitality 2 years leading front line staff Demonstrated ability to anticipate, prevent and solve complex problems, and deliver consistently high-quality results in a fast paced setting Demonstrated professional verbal and written communication and presentation skills Novice level mastery of Microsoft Office products Must be at least 21 years of age, have four years of driving experience and a valid driver's license Must be able to meet company motor vehicle record requirements

Associate Director of Food & Beverage - Independent Living Lake Port Square | Leesburg, FL $60,000-$70,000 | Full-Time Do you love food, hospitality, and leadership-but also love being home at a reasonable hour? Good news: this role isn't about midnight closings or chasing food trucks. Lake Port Square is looking for an Associate Director of Food & Beverage to help lead daily dining operations across two main dining rooms, with an exciting brand-new restaurant debuting in early 2026, plus a new banquet and event space coming online. If you enjoy building great teams, elevating resident dining, and being part of something that's growing (not stuck on repeat), this might be your next move. What You'll Be Doing (Most Days): Overseeing daily food & beverage operations in Independent Living Partnering with the Executive Chef and leadership team to deliver consistent, high-quality dining Supporting and leading a professional, hospitality-driven service team Managing special events, banquets, and resident experiences (the fun kind) Ensuring menus, service, and execution meet nutritional, regulatory, and budget standards Walking the dining rooms, talking with residents, and actually listening to feedback Helping drive resident satisfaction, engagement, and occupancy through great food and service What We're Looking For: 3+ years of food & beverage leadership experience Hospitality mindset (you notice the details) Food safety certification (CDM a plus) Senior living experience preferred-but not required if hospitality is in your DNA Strong people leadership skills (you build teams, not just schedules) Why Lake Port Square? Upscale senior living community on a 78-acre lakefront preserve Growth ahead: new restaurant + new banquet space Stable hours, supportive leadership, and a focus on quality-not chaos A chance to help shape what dining looks like here, not just maintain it If you're passionate about hospitality, food, and leading teams-and want to do it in a setting that values balance and excellence-we'd love to meet you. EEO Employer | Non-Clinical ********************************

Job DescriptionBenefits: Bonus based on performance Competitive salary Dental insurance Employee discounts Free food & snacks Health insurance Opportunity for advancement Paid time off Training & development Vision insurance Assisting Kitchen Manager with daily routine. Must be knowledgeable of cooking on both Griddle and Fryers. Kitchen scheduling, Inventory, Checking out employees assuring they cleaned properly during closing procedures. Available for nights and weekends a must. Must have a food handlers license. Food Managers license preferred. Must be able to handle high volume.

Full-Time | Mostly AM Shifts | Maitland Area $17/hr + $5-$7/hr avg. tip share JOIN OUR 4RIVERS CATERING TEAM We're looking for a hands-on, organized, and upbeat Catering Kitchen Lead to help guide production in our high-volume catering facility. If you love early mornings, large-scale prep, and leading a team with positivity and precision-this is the perfect fit! What You'll Do Lead and support BOH staff during prep and production Assist with station assignments, training, and quality control Oversee large-volume prep for catering orders and events Ensure proper labeling, packaging, and portioning Maintain food safety standards, including cooling, FIFO, and cleanliness Operate/clean kitchen equipment (tilt skillet, ovens, slicer, etc.) Monitor inventory and communicate restock needs Partner with Catering Kitchen Manager on timelines and production flow ServeSafe preferred What You Bring BOH or cook experience required; catering/high-volume a plus Strong communicator with the ability to lead by example Reliable, organized, and able to multitask Team-oriented with a strong work ethic Guest service mindset-even behind the scenes Why You'll Love It Here We hire immediately! Daily Pay: Work today, get PAID today Competitive hourly rate + tip pool Flexible schedule Telemedicine coverage Medical coverage (eligible after 60 days FT) Dental & Vision (FT & PT) Free employee meal every shift + 4 Rivers discounts 401(k) with company match Pet insurance Paid vacation (FT after 1 year) Up to 6 weeks paid parental leave (FT) Employee Assistance Program + Mental Health Services Career Development in 4R University Quarterly team outings + yearly company celebrations Community serve days (Many benefits available to PT team members as well!) At 4 Rivers, all talent is given equal opportunity| Drug Free Workplace | Background Checks Required Supplemental pay Tips

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable KITCHEN MANAGERS / HEAD CHEFS (Lead Staff). !! 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: Performs 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 Communicates 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 check list 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 Follow 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 Interacts with Campers, Staff, & Parents Control Inventory Place Orders Project Management Communication Upholds Wolfoods Standards of Service, & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Uses weights and measures to properly execute recipes Prepares all menu items and special request events Follows standardized recipes Ensures 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 Assists in developing and tasting recipes Assists in planning menu Recommend equipment purchases May act as a Front of House supervisor when necessary Qualifications & Experience: 4+ years Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Ability to Self-Motivate Able to both lead a team & take direction Must live on-site in a rural setting with the possibility of shared living spaces Ability to work under pressure in environments that are above/below average temperatures Must be able to stand for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend, stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certifications before start of camp (Company Sponsored) Minimum 6-day 70-hour work week Must be bale 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.

Job Title: Kitchen Leader Department: Back of House Reports to: Kitchen Manager Supervisory Responsibility: Yes FLSA Status: Non-Exempt The Kitchen Leader is responsible for all culinary activities for the taproom. This position will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing and manage culinary budget. Maintaining appropriate cleanliness standards at each location while complying with health and safety regulations and internal policies. Working with the Taproom Manager to deliver projects that will develop food production, management & customer service experiences. Essential Functions • Training and motivating kitchen/back-of-house staff • Work with, and monitor, the kitchen team to produce food for the unit to a high standard on a daily basis • Maintain and schedule kitchen staff duty, ensuring the schedule is maintained on a two-week interval • Take responsibility for, and execute, paperwork with regards to staff, inventory, maintenance, and safety in a proper and timely manner • Ensure the temperature records and monitoring is done on a daily basis • Ensure areas under your control are cleaned and inspected as per schedules • Ensure the kitchen stores and other potential areas of loss are secured at all times according to the instructions laid out by management • Takes responsibility for the adherence & compliance of all food hygiene legislation • Have a full understanding and knowledge of food safety law • To report and, where possible, to attend to and take all necessary action, statutory and otherwise, in the event of accident, fire, loss, theft, lost property, damage, unfit food or other irregularities and complete the necessary return and/or report • Inventories and orders all necessary supplies through established contacts • Conducts monthly inventory counts of all oh-hand kitchen supplies and equipment Additional Functions • Guides, trains, and monitors preparatory kitchen staff functions and output • Washes and cleans raw food products • Develop and maintain recipe cards and station build guides for the kitchen staff • Cuts or portions meat, fish and poultry • Set up and stock stations with all necessary ingredients, tools and supplies • Adjusts to high pressure situations and is open to change • Develop, cost, and help price menu items • Conducts themselves (acts & dresses) professionally at all times with respect for all team members and guests • Delivers prepared food to guests' tables • Conducts performance reviews on kitchen staff and making recommendations on performance awards to General Manager and Human Resources • Other duties as assigned by the General Manager Required Skills • Minimum of 6 months experience as a line cook supervisor • Minimum of 3 years' experience as a line cook • Knowledge of ordering, inventory management, equipment maintenance needs and employee scheduling • Multi-tasking, reliability, & attention to detail • Strong communication skills (verbally interacts with supervisors & team members) • Must be able to operate and maintain kitchen equipment in a safe manner • Ability to accept constructive criticism and work calmly and effectively under pressure. • Problem solving abilities and works very well with others Educational Requirements • State-approved food manager certification or acquired within 30 days of employment. The company will pay for the class and exam with a passing score. Physical Requirements • Ability to work in a standing position for extended periods of time • Ability to reach, bend, stoop and frequently lift up to 35 pounds and occasionally lift/move 50 pounds • Ability to work in an environment where you will be exposed to heat, cold, steam, etc. • Frequently washing own hands and manual dexterity PLEASE NOTE: Management reserves the right to change or otherwise modify the functions of this job in order to meet the needs of the company. Additional duties may also be assigned. Consideration will be given to make reasonable accommodations for individuals with disabilities.