Kitchen manager jobs in Albuquerque, NM - 203 jobs

Kitchen Manager DEPARTMENT: Food & Beverage REPORTS TO: Sous Chef FLSA STATUS: Full time/hourly, Non-Exempt Summary: Legends Global, the leader in privately managed public assembly facilities, has immediate full-time/on-call openings for a Kitchen Manager. This position supervises and coordinates activities of kitchen during catered events to ensure that food is served promptly. Regular attendance in conformance with the policies established by Legends Global is essential to the successful performance of this position. Essential Duties and Responsibilities Assist the Sous Chef in supervising all kitchen employees in culinary activities while developing knowledge of staff. Assists the Executive Chef in all areas of menus and food related operations. Oversees and coordinates all kitchen activity. Responsible for maintaining consistent high quality of all kitchen production. Organizes department to maximize efficiency. Accepts complete responsibility for the kitchen in the absence of the Executive Chef. Monitors and controls food and labor costs. Assists in developing menus for concession and special functions. Maintains all kitchen equipment and conducts proper training of equipment. Assists in scheduling of kitchen staff and payroll administration. Monitors sanitation requirements, rules and regulations and monitors punctuality and attendance of staff. Develop and provides oversight to regular cleaning routines. Liaison between banquet, catering and concession departments. Oversees banquet and concession functions. Coordinates staff with banquets for plating and carving. Prepares or coordinates specialty items (ice carving, butter sculptures, chocolate work, etc.). Assists with quarterly FFE inventory and monthly food inventory. Assists with ordering of goods and produce. Responsible for completion of applicable paperwork. Checks storage of food to minimize loss due to spoilage. Assists in all areas needing assistance. Performs other duties as assigned by the Executive Chef and Sous Chef. Skills and Abilities Ability to get along well with others Basic working knowledge of food and beverage Positive attitude and neat appearance. Positive customer service oriented attitude at all times Attention to detail Must be able to work standing for the duration of shift Must speak and understand English. Daily lifting up to 40 lbs. Up to 15 minutes at a time. Tolerant to work under adverse outdoor conditions including extreme heat or cold and exposure to heavy dust, dirt and cleaning agent odors. Other Qualifications Mathematical Skills: Must have the ability to calculate food quantities needed, basic math and firm grasp of all common units of measure. Menu Knowledge: Must be able to read and comprehend all standard and custom menus. Must have the ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Must obtain SERV safe allergen, alcohol within 90 days of the position. Education and/or Experience High school diploma or general education degree (GED) and five years related experience and/or training; or equivalent combination of education and experience. Language Skills: Must have the ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Must have the ability to write reports, business correspondence, and procedure manuals. Must also have the ability to effectively present information and respond to questions from groups or managers, clients, customers, and the general public Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand and walk. The employee must regularly lift and/or move up to 40 pounds. Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be provided to enable those individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate. NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. LEGENDS Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. Kitchen Manager DEPARTMENT: Food & Beverage REPORTS TO: Sous Chef FLSA STATUS: Full time/hourly, Non-Exempt Summary: Legends Global, the leader in privately managed public assembly facilities, has immediate full-time/on-call openings for a Kitchen Manager. This position supervises and coordinates activities of kitchen during catered events to ensure that food is served promptly. Regular attendance in conformance with the policies established by Legends Global is essential to the successful performance of this position. Essential Duties and Responsibilities Assist the Sous Chef in supervising all kitchen employees in culinary activities while developing knowledge of staff. Assists the Executive Chef in all areas of menus and food related operations. Oversees and coordinates all kitchen activity. Responsible for maintaining consistent high quality of all kitchen production. Organizes department to maximize efficiency. Accepts complete responsibility for the kitchen in the absence of the Executive Chef. Monitors and controls food and labor costs. Assists in developing menus for concession and special functions. Maintains all kitchen equipment and conducts proper training of equipment. Assists in scheduling of kitchen staff and payroll administration. Monitors sanitation requirements, rules and regulations and monitors punctuality and attendance of staff. Develop and provides oversight to regular cleaning routines. Liaison between banquet, catering and concession departments. Oversees banquet and concession functions. Coordinates staff with banquets for plating and carving. Prepares or coordinates specialty items (ice carving, butter sculptures, chocolate work, etc.). Assists with quarterly FFE inventory and monthly food inventory. Assists with ordering of goods and produce. Responsible for completion of applicable paperwork. Checks storage of food to minimize loss due to spoilage. Assists in all areas needing assistance. Performs other duties as assigned by the Executive Chef and Sous Chef. Skills and Abilities Ability to get along well with others Basic working knowledge of food and beverage Positive attitude and neat appearance. Positive customer service oriented attitude at all times Attention to detail Must be able to work standing for the duration of shift Must speak and understand English. Daily lifting up to 40 lbs. Up to 15 minutes at a time. Tolerant to work under adverse outdoor conditions including extreme heat or cold and exposure to heavy dust, dirt and cleaning agent odors. Other Qualifications Mathematical Skills: Must have the ability to calculate food quantities needed, basic math and firm grasp of all common units of measure. Menu Knowledge: Must be able to read and comprehend all standard and custom menus. Must have the ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Must obtain SERV safe allergen, alcohol within 90 days of the position. Education and/or Experience High school diploma or general education degree (GED) and five years related experience and/or training; or equivalent combination of education and experience. Language Skills: Must have the ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Must have the ability to write reports, business correspondence, and procedure manuals. Must also have the ability to effectively present information and respond to questions from groups or managers, clients, customers, and the general public Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand and walk. The employee must regularly lift and/or move up to 40 pounds. Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be provided to enable those individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate. NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. LEGENDS Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

Tucanos Job Descriptions Join the Tucanos ExperienceAt Tucanos Brazilian Grill, we don't just serve food-we throw a party every day! We're a vibrant, high-energy team that brings the spirit of Brazil to life through sizzling churrasco, lively music, and genuine hospitality. If you're upbeat, hardworking, and love creating unforgettable moments for guests, you'll thrive here. We celebrate individuality while rewarding teamwork, and we believe that great things happen when passionate people work together. From your first day, you'll be part of a fast-paced, supportive environment where fun and professionalism go hand in hand. We're not just offering you a job-we're offering you a chance to grow, shine, and build lasting friendships along the way. Why You'll Love Working Here:- Flexible scheduling - full and part time- Discounted shift meals- 25% off when dining as a guest- Career growth opportunities and cross-training- Benefits available at 30 hours/week- Guaranteed Sundays off-we're closed so you can enjoy time with family and friends Kitchen Manager - Culinary Captain & Culture Keeper Lead with flavor. Inspire with fire. Mentor with purpose. At Tucanos, the kitchen is the soul of the experience-and as Kitchen Manager, you are its guiding force. You'll lead with heart, discipline, and precision, crafting not just meals, but a culture of excellence, accountability, and growth. Your passion for flavor and food safety will shape every plate, while your mentorship empowers your team to take pride in their craft and reach their potential. You'll train, coach, and inspire your cooks daily-holding high standards for consistency and presentation while creating an environment where team members feel supported, challenged, and motivated to grow. From inventory to execution, labor control to leadership, you'll take full ownership of the kitchen's performance and its people. What We're Looking For: - Proven kitchen leadership experience with a strong coaching mindset - Passion for mentoring, developing talent, and building future leaders - Excellent knowledge of food safety, kitchen systems, and cost control - Ability to create a structured, positive, and accountable kitchen culture - Organized, communicative, and calm under pressure - Hands-on leader who thrives on teamwork and high standards If you're ready to build more than meals-if you're ready to build people and culture-this is your kitchen. Step up and lead with purpose at Tucanos.

Benefits: 401(k) Bonus based on performance Dental insurance Free food & snacks Health insurance Opportunity for advancement Paid time off Training & development Vision insurance Job Summary: Directly responsible for all kitchen functions including food inventory, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness. Essential Functions and Responsibilities: NOTE: Nexus Brewery unilaterally may change the requirements of this job description at any time. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. These include, but are not limited to, the following: Ensure that all food and products are consistently prepared and served according to the restaurants recipes, portioning, cooking and serving standards. Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate. Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees. Fill in where needed to ensure guest service standards and efficient operations. Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs. Work with restaurant managers to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items. Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurants receiving policies and procedures. Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils. Responsible for training kitchen personnel in cleanliness and sanitation practices. Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. Check and maintain proper food holding and refrigeration temperature control points. Assist front of house manager with shift management duties and budgets. Assist with inventory. Perform other duties as assigned. Required Qualifications (includes education, skills and experience): The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Minimum high school graduate, or equivalent A minimum of 2-5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter Self-Safe certification preferred. BA/BS in hotel/restaurant management or culinary arts school preferred. Six or more months of previous supervisory experience preferred in the food service industry Management skills including giving direction and delegating responsibilities Excellent communication skills (verbally interacts with management, servers, team members and guests) Knowledge of workplace safety procedures Ability to read and write Must be able to pass a criminal background check Needed Attributes: Dependable, multi-task, personal leadership, good communication Able to work with a diverse group of people; team player Ability to prioritize and plan work activities, and use time efficiently to complete work in a timely manner to meet deadlines Working Conditions and Physical Effort: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Restaurant kitchen environment Hazards may include, but are not limited to, cuts from broken glass and metal cans, burns, slipping and tripping Work normally performed in a hot, damp environment Exposure to heat, cold and some chemical exposure While performing the duties of this job, the employee is regularly required to talk or hear This position requires frequent manual dexterity in combination with eye/hand coordination such as keyboarding and handling of equipment The employee frequently is required to use hands or finger, handle, or feel objects, tools or controls The employee is frequently required to stand; walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl Specific vision abilities required by this position include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus The employee is frequently required to stand and walk (majority of shift) The employee must frequently lift and/or move up to 50 pounds The noise level in the work environment is usually medium Position requires working 50-60 hours per week

Outback Steakhouse, the home of juicy steaks, spirited drinks, and Aussie hospitality. We've been ranked #1 in Customer Satisfaction within a Full-Service Restaurant 2023! If you are looking for a great place to work, have fun, and make money mate, click to apply. With limited supervision, the Restaurant Manager is responsible for the daily operations of the FOH/BOH functions in a restaurant. These include company standards, customer experience, professional leadership, and direction to employees. All new managers will go through an extensive Manager in Training (MIT) program. Combining this with your previous experience, we will set you up for success to become a top-notch leader within the Outback family! PERKS & BENEFITS: Growth Opportunities to Upper Management Health, Dental, and Vision Insurance plans for the Family. Incredible Work Life Balance. Targeting a 47-hour work week Paid Vacation; 401k Retirement plan. 11 Week paid on-site Training Program Complimentary Manager Shift Meal Group Life and AD&D Insurance, Short Term and Long-Term Disability Paid Sick Days, PerkSpot Discounts, & a robust supplemental benefits package! RESPONSIBILITIES: Contributes to the success of the restaurant's operations: FOH & BOH. Leads a team to success and provides mentorship; creates an enjoyable environment. Optimizes profits with labor, along with food & beverage costs, through proper ordering and inventory practices. Handles policies & procedures; maintains compliance. Increases customer satisfaction while managing standards of service. Continuously grows the business through sales and marketing. Always recruits new talent for future staff openings. Committed to safe food handling, cleanliness, safety, and sanitation standards during the shift and ensures the quality of food with proper safety equipment, tools, and recipe specs. Passionate about the taste and temperature of each dish and perfect plate presentations. Demonstrates immaculate standards while maintaining an organized and “like new” restaurant. REQUIREMENTS: 2+ years management experience within a restaurant that supports up to 50+ staff. Preferably full-service restaurant experience. Demonstrated success in a leadership role. Flexible to work at other locations in the region when needed. You must be a minimum of 21 years of age. Bilingual in Spanish preferred. For all California based positions: Responsible Beverage Service Certifications Required (can be completed during training, and up to 60 days after start date). ABOUT US: We are Out West Restaurant Group, the largest franchisee of Outback Steakhouse. Outback Steakhouse is an Australian theme restaurant that opened in March of 1988. At Outback Steakhouse we take food seriously, without forgetting the fun and we are proud to do things uniquely and strive to positively impact the lives of our people we call “Outbackers”. We believe if you treat people “Just Right” then success is sure to follow. It's a culture of respect and camaraderie that breeds enthusiasm. We start with indulging each customer like a guest in our own home. We continue by committing to the success of each and every Outbacker to be trained to the best of their ability. Thank you for your interest in career opportunities at Outback Steakhouse. Out West Restaurant Group is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. All employment decisions at Outback are based on business needs, job requirements and individual qualifications without regard to any characteristic protected by both federal and state laws. Join for the Fun, Stay for the Career! International Franchise Association's Franchisee of the Year Award 2022, for Exemplifying Excellence in Local Community Service. "All newly hired employees are subject to and must successfully complete the Electronic Employment Eligibility Verification Program (E-Verify). You can view the E-Verify Participation and Right to Work poster at *********************************** Outback Steakhouse, the home of juicy steaks, spirited drinks, and Aussie hospitality. We've been ranked #1 in Customer Satisfaction within a Full-Service Restaurant 2023! If you are looking for a great place to work, have fun, and make money mate, click to apply. With limited supervision, the Restaurant Manager is responsible for the daily operations of the FOH/BOH functions in a restaurant. These include company standards, customer experience, professional leadership, and direction to employees. All new managers will go through an extensive Manager in Training (MIT) program. Combining this with your previous experience, we will set you up for success to become a top-notch leader within the Outback family! PERKS & BENEFITS: Growth Opportunities to Upper Management Health, Dental, and Vision Insurance plans for the Family. Incredible Work Life Balance. Targeting a 47-hour work week Paid Vacation; 401k Retirement plan. 11 Week paid on-site Training Program Complimentary Manager Shift Meal Group Life and AD&D Insurance, Short Term and Long-Term Disability Paid Sick Days, PerkSpot Discounts, & a robust supplemental benefits package! RESPONSIBILITIES: Contributes to the success of the restaurant's operations: FOH & BOH. Leads a team to success and provides mentorship; creates an enjoyable environment. Optimizes profits with labor, along with food & beverage costs, through proper ordering and inventory practices. Handles policies & procedures; maintains compliance. Increases customer satisfaction while managing standards of service. Continuously grows the business through sales and marketing. Always recruits new talent for future staff openings. Committed to safe food handling, cleanliness, safety, and sanitation standards during the shift and ensures the quality of food with proper safety equipment, tools, and recipe specs. Passionate about the taste and temperature of each dish and perfect plate presentations. Demonstrates immaculate standards while maintaining an organized and “like new” restaurant. REQUIREMENTS: 2+ years management experience within a restaurant that supports up to 50+ staff. Preferably full-service restaurant experience. Demonstrated success in a leadership role. Flexible to work at other locations in the region when needed. You must be a minimum of 21 years of age. Bilingual in Spanish preferred. For all California based positions: Responsible Beverage Service Certifications Required (can be completed during training, and up to 60 days after start date). ABOUT US: We are Out West Restaurant Group, the largest franchisee of Outback Steakhouse. Outback Steakhouse is an Australian theme restaurant that opened in March of 1988. At Outback Steakhouse we take food seriously, without forgetting the fun and we are proud to do things uniquely and strive to positively impact the lives of our people we call “Outbackers”. We believe if you treat people “Just Right” then success is sure to follow. It's a culture of respect and camaraderie that breeds enthusiasm. We start with indulging each customer like a guest in our own home. We continue by committing to the success of each and every Outbacker to be trained to the best of their ability. Thank you for your interest in career opportunities at Outback Steakhouse. Out West Restaurant Group is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. All employment decisions at Outback are based on business needs, job requirements and individual qualifications without regard to any characteristic protected by both federal and state laws. Join for the Fun, Stay for the Career! International Franchise Association's Franchisee of the Year Award 2022, for Exemplifying Excellence in Local Community Service. "All newly hired employees are subject to and must successfully complete the Electronic Employment Eligibility Verification Program (E-Verify). You can view the E-Verify Participation and Right to Work poster at ***********************************

Replies within 24 hours Benefits: 401(k) Bonus based on performance Company parties Dental insurance Employee discounts Free food & snacks Health insurance Opportunity for advancement Paid time off Training & development Vision insurance Job Summary: Directly responsible for all kitchen functions including food inventory, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness. Essential Functions and Responsibilities: NOTE: Nexus Brewery unilaterally may change the requirements of this job description at any time. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. These include, but are not limited to, the following: Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards. Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate. Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees. Fill in where needed to ensure guest service standards and efficient operations. Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. Work with restaurant managers to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items. Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures. Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils. Responsible for training kitchen personnel in cleanliness and sanitation practices. Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. Check and maintain proper food holding and refrigeration temperature control points. Assist front of house manager with shift management duties and budgets. Assist with inventory. Perform other duties as assigned. Required Qualifications (includes education, skills and experience): The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Minimum high school graduate, or equivalent A minimum of 2-5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter Self-Safe certification preferred. BA/BS in hotel/restaurant management or culinary arts school preferred. Six or more months of previous supervisory experience preferred in the food service industry Management skills including giving direction and delegating responsibilities Excellent communication skills (verbally interacts with management, servers, team members and guests) Knowledge of workplace safety procedures Ability to read and write Must be able to pass a criminal background check Needed Attributes: Dependable, multi-task, personal leadership, good communication Able to work with a diverse group of people; team player Ability to prioritize and plan work activities, and use time efficiently to complete work in a timely manner to meet deadlines Working Conditions and Physical Effort: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Restaurant kitchen environment · Hazards may include, but are not limited to, cuts from broken glass and metal cans, burns, slipping and tripping · Work normally performed in a hot, damp environment · Exposure to heat, cold and some chemical exposure While performing the duties of this job, the employee is regularly required to talk or hear This position requires frequent manual dexterity in combination with eye/hand coordination such as keyboarding and handling of equipment The employee frequently is required to use hands or finger, handle, or feel objects, tools or controls The employee is frequently required to stand; walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl Specific vision abilities required by this position include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus The employee is frequently required to stand and walk (majority of shift) The employee must frequently lift and/or move up to 50 pounds The noise level in the work environment is usually medium Position requires working 50-60 hours per week Compensation: $50,000.00 - $55,000.00 per year Join our team The restaurant nearby that satisfies every craving with the best beer, the best bites and that unbelievable fusion of New Mexican Soul food is Nexus. Our goal is perfection and we hit it every time, whether you are drinking the brews we craft right here in house or enjoying a half-pound of smoked brisket in our smokehouse. We claim the title of best restaurant and brewery in Albuquerque because we've earned it. We truly care about our team members and believe that hard work should gain you great rewards. Just because we are a local small business doesn't mean our team members deserve any less than people at larger companies. One of the key features of our benefits package is a health and dental insurance for every team member - yes, every team member. That is just the beginning.

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.

10021 Coors Blvd NW Albuquerque, NM 87114 Min: $55,000 Annually | Max: $65,000 Annually < Back to search results Chili's Managers are wired for hospitality! We're in the people business. So, we know how to make someone feel special, and our most successful Managers are passionate about connecting with Team Members and Guests. Our win-together atmosphere rewards teamwork, and a willingness to go above and beyond is always recognized and celebrated. For decades, Chili's has been known for our culture of fun. Simply put - we take our jobs seriously but not ourselves. Our Managers are hungry for top business results but also know how to have fun along the way. From leading the team through a high-energy shift to exceeding Guest expectations on every occasion to ensuring we meet our financial responsibilities, Managers are the critical link to making it all happen. Responsibilities * Ensure a great Guest experience * Role model and hold Team Members accountable to operational and quality standards * Identify root cause of issues while being self-reflective and holding yourself accountable first, showing vulnerability and transparency * Foster open communication between Team Members and Management * Influence Team Member behaviors by championing change and restaurant initiatives * Lead with heart and mind * Drive business results by utilizing Chili's systems to effectively control costs * Follow operational systems, such as our Manager Timeline and performing quality Line Checks * Hire, train, retain, and develop Team Members to take on larger roles * Drive Guest engagement within the four walls of the restaurant while developing relationships within the community * Understand and practice safe food handling procedures * Communicate and embody Chili's culture and Cultural Beliefs: Every Guest Counts, Food Perfection, Be Accountable, Play Restaurant About Us Chili's was born in Dallas, Texas in 1975. Since then, we've boldly claimed our place in the casual dining industry as the place to go for Big Mouth burgers, house smoked ribs, full on fajitas, and hand shaken margaritas! With a legacy deeply rooted in service, hospitality, and giving back, we are committed to delivering the best experience to every Guest, every day. About You * Dependable team player * Prefers to work in a fast-paced environment * Great multitasking skills

On the ninth floor of Sandia Resort & Casino, Bien Shur offers a premium dining and entertainment experience like no other. Bien Shur is an inspiring restaurant and lounge experience that incorporates the natural beauty of the Albuquerque city lights and skyline to the west and the Sandia Golf Club with the backdrop of the Sandia Mountains to the east. Oversees all aspects of the fine dining restaurant and lounge within the four-diamond resort and casino, ensure exceptional guest experiences, operational excellence, and financial success. A comprehensive knowledge in wine, spirits, beers, and non-alcoholic beverages. Requires a dynamic leader with extensive experience in upscale dining, exceptional interpersonal skills, and a passion for delivering unparallel service Our philosophy is built on the principles of integrity, fairness, collaboration, communication, and recognition for performance excellence. Meeting all performance standards leads to attracting and retaining a qualified workforce, provides opportunities for qualified team members, and contributes towards the ongoing success of the Pueblo of Sandia today and in the future. Essential Duties and Responsibilities Guest Experience & Service: Oversee all aspects of the guest experience, ensuring a luxurious, memorable, and seamless experience for all visitors Uphold the resort and casino's brand standards, implementing service protocols to maintain a high level of guest satisfaction. Address guest concerns or complaints promptly and professionally, working to resolve issues and enhance guest retention. Team Leadership & Development: Recruit, train, and mentor a team of service staff including servers, bartenders, bussers, hosts, and supervisors. Create a positive work environment with a focus on teamwork, ongoing training, and opportunities for growth. Manage scheduling, shift assignments, and ensure that the team is adequately staffed for peak service periods, special events, and VIP reservations. Conduct regular performance evaluations, provide constructive feedback, and implement action plans for improvement as needed. Operational Management: Oversee daily operations of the fining dining and lounge area, including setup, service, and breakdown. Manage the flow of service in collaboration with the culinary staff to maintain efficiency and quality, especially during peak hours ad high-profile events. Manages the process of accurate reservations and their subsequent allocation and satisfaction. Ensure compliance with all health, safety, and sanitation regulations, as well as company policies. Strictly observes all safety and hygiene practices as laid out by the Management. Demonstrates strong responsible alcohol service and holds all staff accountable. Financial & Inventory Management: Manage budgets expenses, including revenue goals, labor costs, and other operational expenses. Track and analyze sales, food and beverage costs, and profits margins, implementing strategies to improve profitability. Oversee inventory control, ordering, and stock levels of food and beverages, and supplies to avoid shortages or overstocking. Coordinate with purchasing for sourcing high-quality ingredients, local wines, and unique products that enhance the rooftop experience. Event & VIP Management: Work closely with the F&B Director, Executive Chef, Marketing, and Sales team to plan and execute special events, private parties, and VIP experiences. Develop tailored service plan for high-profile guests and ensure all details are flawlessly executed for private dining or event reservations. Collaborate with the resort and casino's promotion team for marketing and executing exclusive events to increase traffic and revenue. Brand & Ambiance Management: Maintain the venue's ambiance and aesthetic appeal, ensuring the rooftop remains a sophisticated and inviting space. Partner with the maintenance and I.T. team to keep furnishing, décor, lighting, and music aligned with brand standards. Source feedback to continuously refine and improve the rooftop's atmosphere, keeping it fresh and appealing to both new and returning guests. Collaboration & Communication: Communicate effectively with the resort and casino's other venue managers to ensure seamless service for guess moving between multiple F&B locations. Participate in management meetings, collaborating with various departments to align strategies and achieve resort-wide goals. Serve as a liaison between the front-of-house and back-of-house teams, fostering strong coordination and ensuring alignment on service expectations. Additional Responsibilities Performs other job-related duties as assigned. Punctual and regular attendance is an essential responsibility for all team members and are expected to report to work based upon the assigned schedule each day in accordance with the Attendance Policy for Pueblo of Sandia. Creates an environment of teamwork through strong communication, mentoring, and providing guidance, support, and appreciation for team members contributions. Nurtures an exceptional team environment, developing a positive work culture and creating a well-informed, collaborative, and enthusiastic team. Key Performance Indicators This position has Key Performance Indicators (KPI's) identified as a measurement of success. KPI's will be shared with all team members who work in this job title and feedback will be provided regarding the successful completion of the KPI's as part of the performance review process. Knowledge, Skills, and Abilities Knowledge of fine dining restaurant and lounge operations, including food and beverage service standards, industry trends, and guest expectations. Knowledge of wine, spirits, beers, and non-alcoholic beverages including varietals, production methods, flavor profiles, and pairing principles. Knowledge of Windows based computers and software. Ability to stay updated on emerging trends, technologies, and best practices in the hospitality industry to enhance guest experience, optimize operational efficiency, and drive revenue growth. Knowledge of computerized point of sales systems. Knowledge of emergency evacuation procedures. Ability to anticipate guests needs, respond to feedback, and proactively address issues to ensure exceptional guest satisfaction. Knowledge of dining room and reservation service procedures. Knowledge of all menus and specifications. Knowledgeable of pre-check register operation. Ability to effectively communicate with subordinates, co-workers, and supervisors. Ability to lead, motivate, and develop a diverse team of hospitality professionals, fostering a positive work environment and promoting teamwork. Excellent verbal and written communication skills to effectively convey information, provide feedback, and resolve conflicts. Attention to detail to maintain high standards of quality in service delivery, presentation and cleanliness. Excellent organizational skills to manage multiple tasks, prioritize responsibilities, and meet deadlines efficiently. Skills in coaching, mentoring, and developing the staff. Strong budgetary, projections, and cost control skills. Excellent safety and sanitation skills. Plan, coordinate & implement special events and holiday functions. Responsible for maintaining a consistent and regular attendance record Qualifications Education and Experience Required: High School Diploma, GED certification or equivalent. Three (3) years food and beverage management experience including: two (2) years in a fine dining restaurant with a full bar and wine list, and three (3) years food and beverage supervisory experience. Must be at least 21 years of age. Preferred: A degree in Hotel, Restaurant or related field of Management. License/Certifications/Registrations Must be able to successfully pass a stringent background investigation. Must obtain and maintain a New Mexico Alcohol Server's License upon hire. Must successfully complete the New Mexico Food Handlers course upon hire. Will require a pre-employment and random drug screening. Physical Requirements/Working Conditions The following selected physical activities are required to perform the essential functions of this position Physical Requirement Description Feeling Perceiving attributes of objects, such as size, shape, temperature, or texture by touching with skin, particularly that of fingertips. Finger Dexterity Picking, pinching, typing or otherwise working, primarily with fingers rather than with the whole hand as in handling. Grasping Applying pressure to an object with the fingers and palm. Hearing Perceiving the nature of sounds at normal speaking levels with or without correction. Ability to receive detailed information through oral communication, and to make the discriminations in sound. Kneeling Bending legs at knee to come to a rest on knee or knees. Lifting Raising objects from a lower to a higher position or moving objects horizontally from position-to-position. This factor is important if it occurs to a considerable degree and requires substantial use of upper extremities and back muscles. Pulling Using upper extremities to exert force to draw, haul, or tug objects in a sustained motion. Pushing Using upper extremities to press against something with steady force to thrust forward, downward, or outward. Reaching Extending hand(s) and arm(s) in any direction. Seeing The ability to perceive the nature of objects by the eye. Walking Job requirements include, in the performance of duties, walking throughout the work area, on various work surfaces throughout internal or external locations. Sitting Particularly for sustained periods of time. Standing Particularly for sustained periods of time. Stooping Bending body downward and forward by bending spine at the waist. This factor is important if it occurs to a considerable degree and requires full motion of the lower extremities and back muscles. Talking Expressing or exchanging ideas by means of the spoken word. Those activities in which they must convey detailed or important spoken instructions to other workers accurately, loudly, or quickly. Working Conditions Required: Work involves moderate exposure to unusual elements, such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors, and/or loud noises. Moderate physical activity. Requires handling of average-weight objects up to 25 pounds or standing and/or walking for more than four (4) hours per day. Work environment involves some exposure to hazards or physical risks, which require following basic safety precautions.

Restaurant Manager Casual Theme - True Industry Leader We are searching for a diligent restaurant manager with high standards, enthusiasm for hospitality and exemplary team building skills. If this sounds like your style as a Restaurant Manager, apply today for Albuquerque, New Mexico. We are the largest casual dining chain in the world with 30+ years in the industry. Our company is proud of our award winning team who has earned the “Catalyst Award” for significant reduction of hourly management turnover, the “Top Performer in Management Retention” providing a stable career path that fosters growth, and “One of America's Best Managed Companies” to name a few. If you would like to be a Restaurant Manager of an international leader of the industry, apply today for our location in Albuquerque, New Mexico Job Description: We are searching for an Restaurant Manager who can take decisive action, with strong leadership to achieve excellent results. The Restaurant Manager will assist the General Manager and the management team in the overall operations of the restaurant. Duties will include but are not limited to staffing, scheduling and training of new employees, maintaining food and labor cost according to company policy and assisting in administrative functions delegated by the Restaurant General Manager. If you have strong leadership and people skills and a passion for hospitality, we are serious about speaking with you about becoming a member of our management team. Benefits: Industry competitive salaries Lucrative bonus potential Full benefits including medical/dental/life/vision 401(k) Paid vacation Unlimited career growth potential Qualifications: The Restaurant Manager should always make themselves available to the restaurant The Restaurant Manager must have a proven track record in assisting the company in the achievement of solid financial results A true desire to mentor and develop others is a trait the Restaurant Manager must possess If you would like to be considered for this position, email your resume to or call: Email: ********************************** Office: ************ Mobile: ************

Our franchise organization, PJuarez Enterprises, LLC dba Golden Corral, is currently seeking energetic, friendly individuals to join our team! In this entry-level, hourly management position, you are cross-trained in all skill positions within the restaurant and gain knowledge of operational tasks including ordering, receiving, storage, and menu planning. You work closely with the General and Associate Managers and complete a one-year certification program including a series of modules designed to teach in-store management skills. Our franchise organization offers benefits designed to meet the particular needs of you and your family. Golden Corral offers paid training and the opportunity for upward mobility. We are looking for hardworking individuals with some restaurant management experience who want to grow and develop with a top company. Requirements: 1-2 years experience in the food service industry, preferably in a management capacity in a high volume restaurant with diversified menu offering. Education and training associated with completion of a high school diploma and college coursework in hospitality or business is preferred. Thank you for your interest in Golden Corral. Upon completion of your online application, you may be directed to complete an additional online questionnaire that is specific to the position in which you are applying. 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 franchise location, and not to Golden Corral Corporate.

We're growing, and our team is too! We're looking for passionate, outgoing, and service-driven people to lead our front-of-house team! The Assistant Manager will begin training and supporting operations at our current Tula's location in the La Cueva Town Center. Who We Are Tula's Kitchen is a modern-casual full-service restaurant featuring crave-worthy food and drinks. We are a sister brand to Dion's and have the same dedication to bringing great food and good people together. As we continue to grow, we need people who are hardworking, energetic, and have a passion for helping customers and employees to lead our teams (and you MUST love food). We're looking for an Assistant Manager who is motivated and friendly to join our team. In this position, you will train and develop staff, oversee bar operations, build meaningful customer relationships, and ensure the highest safety standards are always met. If you're a people-person with a passion for customer service and leadership, this role is for you! What you'll do: Cultivate a welcoming atmosphere for customers and employees. Resolve and follow up on customer opportunities. Coordinate daily front-of-house restaurant operations, including oversight of alcohol operations. Ensure compliance with all safety standards and alcohol regulations. Lead and mentor team members to uphold our quality standards. Evaluate employee performance and provide ongoing feedback and coaching. Collaborate with the management team to control costs and build sales. What you'll get: Competitive pay starting at $21 - $25/hour based on experience. Performance-based bonus opportunities. Paid time off and sick time pay. Health, dental, and vision insurance. 401(k) retirement savings plan with employer match once eligible. 50% employee discount at Tula's. Gym membership discount at Sports and Wellness or Defined Fitness. Company paid short and long-term disability and life insurance. Access to free virtual counseling through First Stop Health to support mental health. Opportunities for growth. Work for a local company that is a trusted partner in our community. What you'll need: Minimum of one year of restaurant management experience. 21 years of age or older. Skilled in front-of-house operations with a customer-first mindset. Familiarity with point-of-sale systems. A passion for delivering a quality, enjoyable dining experience. People skills to engage and support both customers and team members. Alcohol Server certification (of ability to complete before starting). Ability to pass a pre-employment background check. If you're looking for a fun and rewarding workplace where you can grow and make a difference, Tula's Kitchen is the place for you. We can't wait to welcome you to our team! Salary Description $21 - $25/hour + bonus

Job Description Are you a hardworking, service minded leader with a real passion for the hospitality industry? Are you looking to take a step towards building your restaurant manager career, instead of just working a job? We need extraordinary leaders like you to apply for this full service restaurant management position in Albuquerque, NM As a Restaurant Manager, your experience and leadership skills will head up some of the nation's leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, train, and develop them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits Health Benefits Industry Standard Work Week (50-55 hour target) Attainable Bonus Program $40K - $50K Salary Equal Opportunity Employer Key Responsibilities Practice safety as priority #1 for your restaurant team and customers Maintain a high ratio of return customers through great service Oversee guest services and resolve issues Coach and develop restaurant employees to build a cohesive team Promote, demonstrate, and lead a memorable customer restaurant experience You will: Have a minimum of 2 years in Restaurant Management Show success in previous positions Be physically fit and able to regularly walk, climb, crouch and move up to 50 pounds at a time Be able to thrive in a quick paced environment Demonstrate outstanding leadership, communication, and training Have a stable work history Does this sound like you? We'd love to hear from you! Send your resume today!

Pay Rate -Exempt Salary 50 hour/week minimum As a Kitchen Leader at the Range Café, you are a crucial part of our guests' experience. Our high standards of “Guest Amazement” are maintained through the effective teamwork of our team members who share and embody our values and the desire to do the very best for our guests. During the hands-on training you will receive, you will learn about cross team relationships and will experience other positions to expand and diversify your skill set and prepare you to lead a productive and professional culinary team. Food quality, presentation and family-friendly service are an essential part of this position. These steps of service will act as a guide and reference point for your valued position as a Chef de cuisine at the Range Café. DUTIES AND RESPONSIBILITIES o The safety of our guests and employees is the Culinary Leader's #1 responsibility Directly responsible for all kitchen functions including food purchasing, preparation, and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion, and cost control. Upholds set standards and company culture. Implements and enforces sanitation and cleanliness practices. Ensure that all food and products are consistently prepared and served according to set specifications, recipes, portioning, cooking, and serving standards. Make employment and termination decisions including interviewing, hiring, evaluating, and disciplining culinary personnel as appropriate using company standards, policies, guidelines, and procedures. Provide orientation of company and company culture and rules, policies and procedures and oversee and conduct ongoing training of culinary employees. Oversee and ensure that company policies are followed, ensuring fair and consistent discipline to all team members, and ensuring accountability. Provide fair and accurate employee evaluations twice annually to all culinary team members. Fill in where needed to ensure guest service standards and efficient operations. This includes working on the line if need be. Monitor all food production and set and update quantities as business needs fluctuate. During peak service times the expectation is to be on the expediting line ensuring consistency, proper specs are followed, and food quality is up to standard. If needed, this can be done behind the line. Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following company preventative maintenance programs. Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with company receiving policies and procedures. Control food cost and usage by following proper purchasing, product storage procedures, standardized recipes, and waste control procedures. Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. All vacations must be approved using a plan for coverage to not accrue any overtime. Any overtime must be communicated to the Executive Culinary Leader and be justified as to why it will occur. Be knowledgeable of company policies regarding personnel and administer prompt, fair and consistent corrective action for all violations of company policies, rules, and procedures. Responsible for the training of kitchen personnel in safe operation of all kitchen equipment, utensils, cleanliness, and sanitation. Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas. Be always prepared for company and local authorities' sanitation inspections. Check and maintain proper food holding and refrigeration temperature control points and maintain record keeping of documents. Perform shift line checks. Ensuring consistency, proper stock, seasoning, portioning, and sanitation. Taste products regularly for proper flavor profile and encourage tasting with staff. We are a team and work as a team. Provide your team assistance, guidance, support, and coverage throughout restaurants. Monthly inventories are to be completed with accuracy and no later than 11PM on the last day of every month. Recipes are kept current and recipe policy is enforced. All training and menu or special items are stepped down to culinary staff promptly and any documents regarding training are completed and turned in by deadlines set. Maintain open lines of communication between the management team. Respond to all communications promptly and attend all scheduled meetings unless an excuse has been granted. We ALL have the same job…to provide an AMAZING experience for our guests. QUALIFICATIONS High School Diploma or GED required. Formal culinary education preferred, not required. A minimum of 5 years' experience in varied kitchen positions including food preparation, line cook, fry cook and expediter. At least 6 months experience in a similar capacity. Have working knowledge of the predominant language(s) of our guests. Must be able to communicate clearly with management, team members and guests. Basic computer skills, inventory management, food purchasing and developmental skills. Be able to reach, bend, stoop and frequently lift up to 50 pounds. Be able to work in a standing position for long periods of time (up to 9 hours). Must possess, understand, and utilize a sense of urgency. Must be able to multitask and able to withstand and environment high temperatures and pressure. Work schedule Weekend availability Holidays Day shift Night shift Benefits Flexible schedule Paid time off Health insurance Dental insurance Vision insurance Life insurance 401(k) 401(k) matching Employee discount Paid training

Job description: Join our Growing Team of Culinary & Hospitality Leaders! We're seeking experienced individuals in culinary and hospitality who are passionate about developing their management and leadership skills. If you're looking for an opportunity to grow with a company that values innovation, teamwork, and community, we want to meet you! Who We Are: A rapidly expanding company making its mark in the ABQ area, with exciting growth on the horizon. Led by a James Beard-nominated chef/owner, renowned for creating multiple successful brands. A team that prioritizes community outreach, guest satisfaction, and associate engagement at all levels. What We Offer: A chance to work closely with visionary leadership in a dynamic, fast-paced environment. A commitment to training and development, ensuring our team members are equipped to lead future store openings and achieve long-term success. A culture that celebrates growth, innovation, and the spirit of hospitality. Who You Are: An experienced professional in the culinary or hospitality industry. Someone who thrives in a collaborative, growth-oriented environment. A leader (or aspiring leader) eager to take your career to the next level. Diverse Work Environment - We work hard to embrace diversity and inclusion and encourage everyone to bring their authentic selves to work every day! Ready to Take the Next Step? Responsibilities Supervise and train restaurant staff to ensure excellent service and adherence to company standards. Manage daily restaurant operations, including staffing, inventory management, and scheduling. Oversee catering services and ensure all events are executed smoothly and professionally. Maintain food safety protocols and ensure compliance with health regulations. Conduct interviews and hire new staff members to build a strong team. Collaborate with kitchen staff to develop menus that align with customer preferences and seasonal offerings. Handle customer inquiries and resolve any issues that arise during service. Monitor financial performance, including sales targets and cost control measures. 50 hours per week minimum Experience Proven experience in restaurant management or a similar role within the food service industry. Strong knowledge of food safety regulations and best practices in kitchen management. Experience in staff training, supervising, and shift management is essential. Familiarity with catering operations is a plus. Excellent communication skills and the ability to work well under pressure in a fast-paced environment. A passion for cooking and understanding of kitchen operations will be beneficial. Join our team as a Restaurant Manager where you can make an impact on our guests' dining experiences while leading a talented team! , we're more than just burgers-we're about community, teamwork, and creating a space where both our customers and employees feel valued. We take pride in our craft and believe in fostering a supportive and inclusive workplace. Ready to Join Us? If you're ready to bring your skills and enthusiasm to Stackers Burger Co., we'd love to hear from you! Apply today and let's make great food and even better memories together. We're excited to meet you!

The Assistant Store Manager with Food Service is responsible for the daily operations and success of the QSR food concept. This role ensures the QSR is well-stocked, clean, and provides excellent customer service while ensuring compliance with health & safety standards. KEY RESPONSIBILITIES: Oversee daily QSR activities to ensure smooth operations. Maintain inventory levels by accurately ordering and monitoring supplies. Ensure the QSR remains clean and organized. Provide exceptional customer service and resolve any issues promptly. Handle financial transactions accurately and efficiently. Develop, lead & support Sales Associates with Food Service All activities will be performed in support of the strategy and vision of the organization. Nothing in this restricts management's right to assign or reassign duties and responsibilities to this job at any time. All activities must comply with Equal Employment Opportunity laws, HIPAA, ERISA, and other regulations. EDUCATION AND EXPERIENCE One (1) or more years' Experience working in retail environment (Preferred) Valid Driver's License and transportation to/from bank and corporate meeting & valid vehicle insurance (Required) Food safety manager training JOB REQUIREMENTS Active Listening Demonstrating Ongoing Value Ability to Take Initiative Multitasking and Prioritization Operational Excellence Time Management Schedule flexibility is essential; managers are expected to work peak business hours, which may include nights, weekends, and holidays. Will assign tasks, follow up and counsel employees for not adhering to policies and procedures, excessive cash shortages and not performing tasks. Is responsible for continued training, education, and development of all employees in the assigned QSR. All employees will complete training according to corporate policies, procedures, and guidelines. Will help and aid in the recruitment of potential candidates. Manage and resolve customer issues and conflicts in a professional manner. Must have a form of communication to be reached. Teach and role model customer service and suggestive selling techniques. Must be able to lift, stand and remain active for the duration of the shift, with frequent movement around the store to assist customers and maintain QSR image to company standards. Responsible for unloading deliveries, organizing inventory and food supplies. While this job description aims to provide a comprehensive overview of the role, it may not detail every task or responsibility required.

Job Description The Shift Manager assists the Store Manager in the overall operation of the retail store, with responsibility for store performance, customer service, cash control, budgeting, inventory integrity, security, merchandising, and staff supervision. This role requires strict adherence to Laguna Development Corporation (LDC) Core Values, policies, and procedures while acting as a professional role model at all times. The Shift Manager ensures a positive, respectful work environment, maintains punctual and reliable attendance, and delivers a superior customer experience by leading employees through best practices, effective communication, and meaningful guest interactions. Duties include forecasting and analyzing daily and weekly sales goals, configuring and maintaining proper gross margins, monitoring product displays, pricing, signage, promotions, and in-stock conditions, and supporting strategies to improve product placement and store appearance. The Shift Manager ensures full compliance with federal, state, and local regulations, including safety, security, food handling, sanitation, refrigeration, wage and hour laws, and cash control procedures, while maintaining store cleanliness and vendor standards. In addition, the Shift Manager directly supervises all shifts and assists with hiring, training, coaching, development, discipline, and retention of store personnel, including proper documentation and schedule planning. Responsibilities include maintaining inventory accuracy, product freshness, pricing integrity, food safety, cashier accountability, scanning accuracy, daily reporting, daily bank deposits, change orders, labor forecasting, timecard verification, and cost control through action plans. The position requires proficiency in basic computer software and office equipment, the ability to perform essential physical tasks such as lifting, standing, bending, and repetitive hand use, and strong mental skills including problem-solving, planning, decision-making, reading, writing, and data interpretation. The Shift Manager must work under pressure, including weekends, holidays, and unusual hours, actively participate in LDC leadership and management development programs, maintain knowledge of store services and promotions, respond to customer inquiries or complaints, and perform additional duties as assigned. A high school diploma or GED and 2-3 years of relevant leadership experience are required, with supervisory responsibility to recommend hiring, promotion, discipline, and termination.

Benefits: Flexible schedule Free uniforms Training & development Benefits/Perks Flexible Scheduling Competitive Compensation Career Advancement Opportunities The Great Greek was founded by two third-generation restauranteurs with more than 30 years in the food and hospitality business. Like anyone who loves truly good food, their favorite childhood memories were those spent with family and friends, crowded around a table for a meal made with care and love. That tradition remains today with the same recipes passed down generation after generation and prepared with the spirit of authentic Mediterranean hospitality where everyone's welcome. As a member of The Great Greek Family, you'll enjoy a fun, fast paced work environment in one of the fastest growing franchises in the United States. Job SummaryWe are seeking an experienced Restaurant Manager to join our team! As the Restaurant Manager, you will be responsible for the restaurant's operational performance and financial well-being. You will hire, train, and lead staff, ensuring they reflect the restaurant's high standards. The ideal candidate is a strong leader with experience managing a successful restaurant. Duties and Responsibilities: Develop short and long-term goals and KPIs for the restaurant Hire, train, and manage employees and conduct periodic performance reviews Lead team in providing exceptional customer service Create and maintain a food and beverage budget Adhere to all health and safety rules and regulations Provide sales and productivity reports to upper management Develop and coordinate marketing efforts and community events Qualifications: High school diploma/GED Previous restaurant management experience Familiarity with Microsoft Office, restaurant management software, and POS software Ability to remain calm and thrive under pressure Excellent management and leadership skills Strong communication and problem-solving skills The Great Greek Mediterranean Grill is a fast-casual restaurant franchise concept featuring authentic Greek recipes, made to order, with only the highest quality ingredients, fresh products, and outstanding hospitality. The Great Greek was founded by two third-generation restauranteurs with more than 30 years in the food and hospitality business. Like anyone who loves truly good food, their favorite childhood memories were those spent with family and friends, crowded around a table for a meal made with care and love. That tradition still remains today with the same recipes passed down generation after generation and prepared with the spirit of authentic Mediterranean hospitality where everyone's welcome. We've made the dining room a little bigger to fit more guests, but you'll always feel right at home with smiling faces, table service, and a bright cheerful atmosphere.

Job DescriptionBenefits: Bonus based on performance Competitive salary Opportunity for advancement Training & development Kitchen ManagerCount Your Blessings Preschool The Kitchen Manager is responsible for planning, preparing, and overseeing nutritious meals and snacks for children and staff at Count Your Blessings Preschool. This role ensures compliance with all food safety regulations and Child and Adult Care Food Program (CACFP) guidelines while supporting the schools mission to provide a safe, healthy, and nurturing environment for children. Key Responsibilities Meal Planning & Preparation Plan and prepare balanced, age-appropriate meals and snacks in accordance with CACFP requirements and preschool nutrition standards. Develop and maintain rotating menus that accommodate allergies, dietary restrictions, and cultural considerations. Ensure meals are served on time and in appropriate portions for each age group. Food Safety & Compliance Maintain compliance with local, state, and federal health and safety regulations, including CACFP and licensing requirements. Ensure proper food handling, storage, labeling, and temperature controls at all times. Maintain cleanliness and sanitation of the kitchen, equipment, and food preparation areas. Prepare for and participate in health inspections and audits. Inventory & Ordering Manage food inventory, supplies, and equipment. Create and submit weekly ordering lists and coordinate deliveries. Monitor food costs and minimize waste while maintaining quality and nutrition standards. Record Keeping & Reporting Complete and maintain accurate CACFP documentation, meal counts, menus, and production records. Maintain allergy lists and ensure proper communication with classroom staff regarding dietary needs. Submit required reports to administration in a timely manner. Staff Collaboration & Leadership Supervise and train kitchen staff, substitutes, or assistants as applicable. Collaborate with the Executive Director, Operations team, and teaching staff to support daily operations and special events. Communicate effectively with staff regarding menus, allergens, and meal service expectations. Mission & Culture Support Model professionalism, teamwork, and a positive attitude. Support the values and mission of Count Your Blessings Preschool by promoting healthy habits and respectful interactions. Participate in staff meetings, trainings, and professional development as required. Qualifications High school diploma or equivalent required; culinary training or certification preferred. Minimum of 2 years of experience in food service, preferably in a school, childcare, or institutional setting. Knowledge of CACFP guidelines and food safety regulations (or willingness to be trained). Current Food Handlers Permit and/or ServSafe certification (or ability to obtain). Experience working with food allergies and special dietary needs. Skills & Competencies Strong organizational and time-management skills. Attention to detail and commitment to cleanliness and safety. Ability to work independently and as part of a team. Clear written and verbal communication skills. Physical ability to stand for extended periods, lift up to 40 lbs, and perform kitchen duties. Schedule & Work Environment Full-time, year-round position; schedule aligns with preschool operating hours. Work is performed primarily in a commercial kitchen environment within the preschool. Reports To Executive Director or designated Administrator Count Your Blessings Preschool is an equal opportunity employer and values diversity, equity, and inclusion in the workplace.