Kitchen manager jobs in Athens, GA

At The Chop House, we are a classic American steakhouse with a relaxed and inviting atmosphere, and we stand for quality in all that we do. Our service and our food are guaranteed! Our team is fully committed to exceeding our guests' expectations by providing superior value and quality-driven dining experiences. We pledge to make a positive difference to all those who make our success possible. We are a growing company looking for talented and driven individuals that are excited and passionate about hospitality. Opportunity for growth and prosperity within our company are among some of the many benefits and perks. Primary Responsibilities: Manage day to day operations of the restaurant Ensure guests receive the highest level of service Assist with recruiting, retaining, and developing staff Reports directly to the general manager Management Benefits & Perks: Industry-leading compensation Over $5K/year manager comp Health, dental, vision insurance including prescription drug coverage Company-paid short-term disability, long-term disability and life Insurance Voluntary accident and critical illness insurance plans Employee Assistance Program Paid vacation time Quarterly bonus opportunities Fun, travel-paid seminars & training Closed Thanksgiving and Christmas Day Career growth plans from entry-level up to General Manager Come grow with us! Supplemental pay Bonus pay Benefits Health insurance Dental insurance Vision insurance Employee discount Paid training Life insurance Paid time off Disability insurance

Job Description Are you an experienced, guest-oriented, cost controlling leader who has that much needed management mentality? Are you qualified to impact our concept as a heavy-hitting Restaurant Kitchen Manager with your strong skills? We need extraordinary leaders like you to apply for this full service restaurant management position in Athens, GA If a new management opportunity in the food service industry is on the menu for you, take the next step towards building your restaurant management career, instead of just working another job. 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. If you care about the customer and know how to run numbers and build sales in a high energy environment, we want to recognize and reward you for your results! Outstanding Benefits Equal Opportunity Employer $50K - $60K Salary Attainable Bonus Program Industry standard work week And more! Key Responsibilities Oversee guest services and resolve issues Lead your team to run an efficient, safe, clean kitchen Maintain a high ratio of return customers through great service Practice safety as priority #1 for your restaurant team and customers Candidate Requirements Have a minimum of 2 years in restaurant management Show success in previous positions and have a stable work history Demonstrate outstanding leadership, communication, and training Be physically fit and able to regularly walk, climb, crouch and move up to 50 pounds at a time Does this sound like you? We'd love to hear from you! Send your resume today to Brian@HeadHunterBrian.com

Kitchen Manager - Tucker GABase Salary of $70,000 to $75,000 Job SummaryWe are a fast-casual restaurant dedicated to delivering high-quality, delicious food in a welcoming and vibrant atmosphere located in Tucker, Ga. Our team is passionate about creating memorable dining experiences for our guests while fostering a positive and collaborative work environment. We are seeking a motivated and experienced Kitchen Manager to lead our back-of-house operations with excellence and efficiency. Apply today in Tucker, Ga. and take the next step in your career!Title of Position: Kitchen Manager Job Description: As a Kitchen Manager, you will oversee daily kitchen activities, ensuring consistency, high performance, and adherence to the highest standards of food quality, safety, and cleanliness. The ideal candidate will bring a strong background in kitchen management, a passion for delivering exceptional food, and the ability to inspire and mentor a team to achieve peak performance. Responsibilities include managing inventory, controlling food costs, and maintaining kitchen budgets effectively, while also collaborating with the management team to develop and execute menu items. Additionally, the Kitchen Manager will ensure full compliance with health and safety regulations, fostering a safe and productive work environment. Benefits: Competitive Starting Salary Medical, Dental, & Vision Insurance Life Insurance 401k PTO Qualifications: Proven experience as a Kitchen Manager or similar role in a fast-casual or restaurant setting. Strong leadership and team-building skills. Excellent knowledge of kitchen operations, food safety, and sanitation standards. Ability to manage budgets, control costs, and optimize resources. Passion for delivering exceptional food and guest experiences. Apply Now - Kitchen Manager located in Tucker, Ga.If you would like to be considered for this position, email your resume to **************************

Job Description Casual Dining Restaurant is seeking an experienced and dedicated Kitchen Manager to lead a scratch kitchen. As the Kitchen Manager, you will play a crucial role in ensuring efficient kitchen operations, maintaining food quality and safety, and delivering a positive dining experience to our guests. Responsibilities: Kitchen Operations: Oversee all aspects of kitchen operations, including food preparation, cooking, plating, and cleanliness. Ensure that all dishes meet quality standards, are served in a timely manner, and adhere to recipes and portion sizes. Team Leadership: Lead and motivate a team of kitchen staff, including chefs, cooks, and prep personnel. Foster a positive work environment, promote teamwork, and provide ongoing training and development to enhance skills and knowledge. Food Quality and Safety: Maintain high standards of food quality, consistency, and presentation. Implement and enforce strict adherence to food safety and sanitation regulations. Conduct regular inspections and implement corrective actions to ensure compliance. Inventory and Cost Control: Manage food inventory levels, minimize waste, and implement effective portion control practices. Collaborate with management to develop and monitor budgets, control costs, and optimize overall kitchen efficiency. Staff Training and Development: Train and develop kitchen staff on proper cooking techniques, plating presentations, and adherence to recipes and standards. Foster a culture of continuous learning and improvement. Health and Safety Compliance: Ensure compliance with health and safety regulations, including food handling, sanitation, and workplace safety procedures. Maintain accurate and up-to-date records and documentation. Job Benefits: Competitive salary Direct Deposit 401K Comprehensive Health Benefits Paid time off (PTO) Excellent room for growth and advancement Employee Discounts Qualifications: Minimum three (3) years of experience as a Kitchen Manager in a scratch kitchen restaurant. Strong culinary skills and a solid understanding of kitchen operations. Excellent leadership and team management abilities. In-depth knowledge of food safety and sanitation regulations. Ability to work in a fast-paced environment and handle pressure. Strong organizational and time management skills. Proficiency in inventory management and cost control practices. Flexibility to work evenings, weekends, and holidays as required. If you are a detail-oriented and motivated Kitchen Manager with a passion for delivering exceptional food and service, we want to hear from you. As part of our recruitment process, we may contact you regarding positions that we believe are a good fit or engage with you via SMS text message. By clicking to submit your application, you consent to Superior Talent Source communicating with you via SMS text message moving forward. *

Looking for the Best! Total Comp Exceeds $75k! Essential Functions: Knowledge of all dining room and kitchen systems and operation. Must demonstrate the ability to run effective shifts in all aspects of the restaurant. Provides direction, coaching, training and development for assistant managers and all team members including food quality, service standards, safety and sanitation, and company policies and procedures. Ensures consistent execution of all systems, standards and cost controls. Responsible for establishing and appropriately communicating goals to General Manager and Local Owner on a regular basis. Communicates effectively with the guest, team members, management team, local owner, Station 5 team, and vendors. Effectively maintains cleanliness of exterior and interior facilities and ensures sufficient supply levels for team members to execute their responsibilities. Oversees BOH schedules, effectively maintaining staffing levels, labor goals and guest satisfaction. Oversees department inventory procedures and is able to coach and develop assistant managers to complete weekly inventory in their area of responsibility. Effectively manages BOH budgets including forecasting. Interviews and assists in the hiring of all departments to maintain appropriate staffing par levels. Effectively manages assistant managers and team members to ensure all food and service standards are met each shift and ensures all guests have a great experience. Follows safety procedures and standards when operating all equipment. Ability to handle multiple priorities, work under stress and exercise good judgment. Experience and Educational Requirements: High school diploma or general equivalency diploma (GED). Some college preferred. Three to five years of high volume full-service restaurant management experience preferred. Exceptional leadership and motivational skills required. Must be able to attract, train, develop and retain the very best Team Members in the industry. Exceptionally strong guest service focus with the ability to provide an exceptional dining experience for every guest. Ability to define, measure and attain financial goals for the restaurant, with a focus on year-over-year sales growth, guest count increases, effective staffing levels, guest service measurements, cost of goods and labor cost management. Physical Requirements (Reasonable Accommodations may be requested): Performs duties that require bending, lifting, reaching and turning. Transports items and containers (weighing up to 50 lbs.). Able to stand up to 8 hours or longer if needed. Additional requirements include: Ability to sit or stand for extended periods of time and work in a restaurant environment. Ability to lift at least 50 pounds. Ability to talk and hear, and use hands repetitively to finger, handle, feel or operate kitchen equipment and other standard office equipment; reach with hands and arms; bend, kneel and crouch and climb. Climbing ladder and step stool. Exposure to heat. Dexterity required for handling food items and dishes. The essential functions and requirements listed in this job description are not intended to be all‐inclusive. Other duties and responsibilities may be assigned as needed to meet the ongoing needs of the restaurant. 999

655 Duluth Hwy Lawrenceville, GA 30045 Based in Pasadena, California, Dine Brands Global, Inc. (NYSE: DIN), through its subsidiaries, franchises restaurants under Applebee's Neighborhood Grill + Bar, IHOP and Fuzzy's Taco Shop brands. With over 3,500 restaurants combined in 18 countries and 354 franchisees as of December 31, 2023, Dine Brands is one of the largest full-service restaurant companies in the world. For more information on Dine Brands, visit the Company's website located at ******************* We're looking for talented Cooks: We offer great restaurant culinary careers for cooks with back-of-house cooking, chef, sauté cook, or grill cook kitchen experience in a high-volume restaurant environment. Requirements: 1+ year of restaurant cooking experience preferred but not required Team-oriented with a passion to succeed Must be at least 18 years old Eligible to work in the United States Equal Employment Opportunity Statement Dine Brands Global strongly supports equal employment opportunity for all applicants regardless of race, color, religion, sex, gender identity, pregnancy, national origin, ancestry, citizenship, age, marital status, veteran status, physical disability, mental disability, medical condition, sexual orientation, genetic information, or any other status protected by federal, state, or local law. All employment is decided on the basis of qualifications, merit, and business need. Qualified applicants with arrest or conviction records will be considered for employment in accordance with the Los Angeles County Fair Chance Ordinance for Employers and the California Fair Chance Act and/or other applicable laws and regulations in other jurisdictions. For information on how we collect and use your personal information, please visit our Applicant & Employee Privacy Notice.

We are looking for a Kitchen Manager to supervise daily back of house restaurant operations. Kitchen Manager responsibilities include supervising the food prep and cooking, maintaining a fully-stocked kitchen inventory and complying with safety and cleanliness standards. To be successful in this role, you should be able to cook, manage our kitchen staff and guide them to deliver quality food on time. Ultimately, you will ensure all plates are properly cooked and served and our customers have a pleasant dining experience. Responsibilities Cook three meals per day Manage kitchen staff and coordinate food orders Supervise food prep and cooking Check food plating and temperature Establish portion sizes Schedule kitchen staff shifts Price menu items in collaboration with the Restaurant Manager Order food supplies and kitchen equipment, as needed Train kitchen staff on prep work and food plating techniques Store food products in compliance with safety practices (e.g. in refrigerators) Keep weekly and monthly cost reports Maintain sanitation and safety standards in the kitchen area Prepare and cooking meals according to established recipes and approved menus. Skills Proven work experience as a Kitchen Manager, Restaurant Manager or Head Chef Hands-on experience with planning menus and ordering ingredients Knowledge of a wide range of recipes Familiarity with kitchen sanitation and safety regulations Excellent organizational skills Conflict management abilities Ability to manage a team in a fast-paced work environment Flexibility to work during evenings and weekends Certification from a culinary school or degree in Restaurant Management is a plus

The Food Service Director will coordinate the food service program in keeping with nutritional guidelines, Oaks Senior Living Policies, and food service budget. The Food Service Director will order and prepare food, supervise dining service, coordinate food service for special events and activities, maintain food inventory, maintain regulatory compliance, and direct food service employees. The Food Service Director will maintain clean and sanitized dining service areas and supervise the receiving, rotation, and storage of products. Primary Responsibilities: Food and Inventory 1. Plan weekly menus in accordance with Oaks Senior Living policies and procedures, and incorporate a variety of nutritional foods and foods in season. 2. Maintain an adequate inventory of foods and supplies from residence-approved vendors. Food Preparation and Dining Service 1. Prepare and cook food in accordance with nutritional guidelines and residents' individual prescribed diets and food preference. Present food in an appetizing and attractive manner. 2. Prepare and maintain weekly resident menus. Ensure residents receive a copy of the menu. 3. Assist in fostering residents' independence with eating by providing adaptive equipment when needed. 4. Ensure that food is delivered on time and in a pleasant manner and in accordance with Oaks Anytime Dining Program. 5. Visit with residents at each meal when available and ensure quality service. 6. Prepare food and coordinate food service for special events as requested. 7. Encourage residents to participate in the food service program and provide a forum for their input. Regulatory Compliance and Sanitation 1. Ensure compliance with local health department regulations and the Oaks Senior Living policies and procedures. Maintain Food Safety Manager Certificate. 2. Maintain a clean, organized, and safe kitchen environment. 3. Ensure proper storage and handling of food in accordance with infection control standards. 4. Maintain CPR & First Aid certification. Hiring, Supervising and Training 1. Responsible for recruitment and hiring of food service employees and staff scheduling. 2. Supervise food service employees, and ensure adequate staffing in the food service department. 3. Lead by example, encourage teamwork, promote residence philosophy, and provide ongoing coaching to employees. 4. Conduct regular performance appraisals with employees. 5. Ensure appropriate handling of on-the-job injuries as reported by employees. 6. Oversee and implement the training of all food service employees in accordance with state and federal regulations, residence policies, and training programs. Reports to: Executive Director Qualifications: 1. Minimum of one-year experience as a chef/cook in a long-term care setting preferred. 2. Certificate in food preparations training preferred. 3. Supervisory or management experience preferred. 4. Current food service sanitation certificate. 5. Desire to work with older adults. 6. Ability to read, write, and speak English. 7. Must be 21 years of age. Must have a satisfactory criminal history check. 8. Must have physical exam by a licensed physician. Must have a negative drug screen. 9. Must be able to react in an emergency situation. Knowledge Requirements: 1. State food handling and kitchen regulations 2. OSHA Standards 3. Fire and Safety Procedures 4. Operation of Kitchen Appliances Physical Job Requirements: To fulfill job requirements, employee must be able to perform key physical task for extended periods of time. Proper body mechanics and safety measures as prescribed by the residence must be used. In a typical eight- hour day, employee will: 1. Stand/walk up to eight hours a day 2. Sit up to two hours a day 3. Frequently support up to 75 pounds 4. Frequently lift/carry up to 50 pounds 5. Frequently kneel, bend, and reach

Atlanta GA Apply Now Urgently hiring Job details Job Type Full-time Competitive base salary ($50,000- $55,000) Qualifications Kitchen management: 1 year (Required) Pizza chef experience: 2 years (Required) Full Job Description Local pizzeria/Italian restaurant is recruiting fresh management talent! We are a family owned and operated hospitality management company with over 10 years of service to our guests and the communities in which they live. We are currently seeking aKitchen Manager. Own your area of responsibility and its impact on the guest experience. Lead the selection, coaching, and recognition of a highly effective team. Develop team members for future opportunities. Ensure team is thoroughly trained, understands expectations, and demonstrates Carolina Hospitality. Provide ongoing feedback, manage performance, and drive accountability. Adhere to legal and company standards. As an ambassador of our brand, create and nurture relationships within the community. Communicate regularly and effectively with staff, guests, and other members of management. While you may have a primary area of responsibility, knowledge and management of whole-house operations is required. We are one team. Oversee inventory and ordering for your primary department. Be a good steward; act with ownership mentality. Create fair, timely schedules for your department, ensuring appropriate staffing for expected volume. Prepare administrative reports as needed. Ensure the safety of employees and guests at all times In return for providing great guest service, Enricos Pizzeria can offer you: Paid Time Off Discounted dining at our restaurants on your days off Job flexibility and stability. Career growth and training opportunities On-the-job fun in THE place to be during the big game. Job Type: Full-time Benefits: Employee discount Paid time off Referral program Schedule: 11 hour shift Day shift Holidays Monday to Friday Night shift Weekends Experience: Kitchen management: 1 year (Required) Pizza chef experience: 2 years (Required) Work Location: One location This Job Is: A job for which military experienced candidates are encouraged to apply Open to applicants who do not have a college diploma

Kitchen Manager / Executive Chef for Las Flores Olde Town Mex Las Flores Olde Town Mex, a vibrant and authentic Tex-Mex restaurant in the heart of Olde Town Conyers, is looking for a Kitchen Manager / Executive Chef to lead our culinary team with passion, expertise, and excellence. About the Role: As the Kitchen Manager / Executive Chef, you will oversee daily kitchen operations, ensuring the highest quality of food preparation, consistency, and presentation. You will lead and inspire our kitchen staff, maintain food safety standards, and contribute to menu innovation while managing inventory, scheduling, and cost control. Key Responsibilities: Lead and supervise the kitchen team, ensuring a high level of efficiency and professionalism. Oversee food preparation, portioning, and plating to maintain quality and consistency. Implement and uphold all food safety and sanitation standards. Manage inventory, food costs, and vendor relationships to ensure efficiency and profitability. Create and refine menu offerings that align with Las Flores' authentic Tex-Mex identity. Train, mentor, and develop kitchen staff to maintain a culture of excellence. Ensure smooth kitchen operations, even during high-volume service. What We're Looking For: Proven experience as a Kitchen Manager or Executive Chef, preferably in a Tex-Mex or high-volume casual dining environment. Strong leadership, communication, and team-building skills. Ability to work under pressure while maintaining high culinary standards. Deep understanding of food cost control, inventory management, and kitchen operations. A passion for creating delicious, high-quality food with attention to detail. Knowledge of health department regulations and food safety standards. ServSafe Certification (or ability to obtain). What We Offer: Competitive salary based on experience. Growth opportunities within Maximus Hospitality & Management as we expand our brand. A dynamic and supportive work environment with a team that values PRIDE - Personal Responsibility In Delivering Excellence. The chance to be part of a restaurant that celebrates authentic flavors, quality service, and community engagement. Las Flores Olde Town Mex - 957 Main Street - Conyers, GA 30012 Work schedule 8 hour shift 10 hour shift 12 hour shift Weekend availability Monday to Friday Holidays Day shift Night shift Overtime Benefits Flexible schedule Employee discount Paid training

Job Description Purpose Responsible for all dietary functions. Essential Functions Job Functions Hire, train and supervise personnel in the dietary department, to include, but not limited to, cleaning, cooking, inventory control, portion control, plate presentation and special diets. Plan and direct activities of the dietary staff in accordance with state regulations and Community's policies and procedures without exceeding FTE budget guidelines. Coordinate menus with activity and marketing functions. Control food costs and food waste while maintaining first rate food quality to the satisfaction of residents. Take food inventory at least once per month or as instructed and ensure Inventory Control. Make daily inspections of workstations to ensure that sanitation guidelines are being followed. Visit new residents within 3 days and other residents monthly. Pour coffee and personally talk to the residents at their table during each meal while on duty. Participate in resident care plan meetings according to community policy. Maintain a written record when there is a change in diet per physician orders. Work closely with Director of Resident Care to manage any weight loss. Maintain dietary records and progress notes in medical records charts for residents on a timely basis and within state regulations. Maintain diet cards on residents, keep records up to date and train staff to maintain confidentiality of resident records. Order raw food and supplies within budget guidelines maintaining quality, consistency and variety. Assisting in preparation of meals. Preparing shift scheduling for dietary personnel using FTE budget guidelines. Assist in menu planning to assure resident nutritional needs and satisfaction. Preparing and monitoring cleaning schedule for dietary personnel to assure that dietary department meets sanitation standards. Prepare accurate cost reports. Calculate dietary personnel payroll bi-weekly and turn total hours to personnel department with pre-approved overtime. Maintain accurate records of dietary department personal days off, sick time and any disciplinary actions. Maintain records of monthly food cost, supply cost and labor cost for the dietary department. Participate as instructed in the sales process of potential residents. Participate as a Manager on Duty during assigned weekends. Any other duties as assigned by the Executive Director. Qualifications: Must be 21 years of age or older. Must read, write, speak and understand English. High School graduate or equivalent; college preferred. Previous supervisory experience required. An accredited Dietary Manager or current enrollment in a dietary program preferred. Must have thorough knowledge of dietetics nutrition, food production systems and purchasing. Knowledge of applicable state regulations. Ability to apply principles of personnel management to selection and placement of employees. Ability to perform tasks according to time schedules and meet deadlines. Must have knowledge of bookkeeping and good math skills. Ability to figure cost reports. Responsible for knowing and following safety and sanitation regulations and procedures. Ability to deal effectively with employees and residents during conflicts or stressful situations. Ability to understand, administer and follow community policies and procedures. Courteous and professional attitude. Must have upper body strength adequate to bend, lift, shift, move, and/or assist in moving articles of more than twenty-five pounds. Must be able to squat, reach, and stretch without distress. Must be able to tolerate extended periods walking, standing.

This Dunkin' Donuts/Baskin-Robbins restaurant is independently owned and operated under a franchise granted by DD Franchising LLC and BR Franchising LLC, respectively. You are applying for work with a franchisee of Dunkin' Donuts/Baskin-Robbins, not Dunkin' Brands, Inc. or any of their affiliates. Any information you submit will be provided solely to the franchisee. If hired, the franchisee will be your only employer. Franchisees are independent business owners who are solely responsible for their own employees and set their own wage and benefit programs that can vary among franchisees. The Dunkin' Donuts trademarks, logos and designs are trademarks of DD IP Holder, LLC. Used under license. The Baskin-Robbins trademarks, logos and designs are trademarks of BR IP Holder, LLC. Used under license. Restaurant Managers develop a team of dedicated people delivering great guest experiences and profitable top line sales. They are responsible for the overall operation of the restaurant according to Dunkin' Donuts standards. Responsibilities Include: Team Environment - Promote a team environment by fostering respect, providing coaching and feedback, recognizing achievements, resolving employee concerns and communicating effectively. Hire, train, and develop the right people and plan staffing levels to meet guest and business needs. Continuously learn while passing on knowledge and skills to help others develop and grow. Hold themselves and team accountable for responsibilities and results. Operations Excellence for Guest Satisfaction - Hold guests as highest priority and role model exceptional guest service. Lead by example and promote an environment where there is a sense of urgency to satisfy guests. Ensure Brand standards and systems are executed. Engage and empower team to develop solutions that drive business results. Complete all required training including ServSafe certification. Profitability - Drive sales through effective execution of restaurant standards and marketing initiatives. Delegate and lead processes to control labor costs, food costs, and cash. Ensure the safety and security of team and guests through a focus on preventative maintenance and cleanliness. Analyze restaurant environment and business results to identify opportunities and action plan with their team to set and achieve goals. Comply with all restaurant, Brand, and franchisee policies. Qualifications: Skills * Able to clearly express oneself verbally and in writing (English) * Math and financial management * Restaurant, retail, or supervisory experience * At least 18 years of age (where applicable) * High school diploma (or equivalent) Required Competencies * Guest Focus - anticipate and understand guests' needs and exceed their expectations. * Passion for Results - set compelling targets and deliver on commitments. * Problem Solving and Decision Making - make good decisions based on analysis, experience and judgment. * Building Effective Teams - get the right people in the right places, enabling them to make decisions and celebrate success as a team. * Conflict Management - use interpersonal skills to confront tough issues and resolve disagreements constructively. * Developing Direct Reports and Others - provide honest feedback to team members, actively coaching and supporting them to achieve personal and professional goals. Additional Info: Minimum Age 18+ years old ","identifier":{"@type":"PropertyValue","name":"Job ID","value":"7403070"},"date Posted":"2025-09-18T10:58:01.531784+00:00","employment Type":["FULL_TIME"],"hiring Organization":{"@type":"Organization","name":"Baskin Robbins","same As":"https://www.baskinrobbins.com/","logo":"https://dokumfe7mps0i.cloudfront.net/oms/15524/image/2025/4/LHUVQ_***********22/***********22.png"},"job Location":[{"@type":"Place","address":{"@type":"PostalAddress","street Address":"5870 Cumming Highway","address Locality":"Buford","address Region":"GA","postal Code":"30518","address Country":"US"}}],"base Salary":{"@type":"MonetaryAmount","currency":"USD","value":{"@type":"QuantitativeValue","value":0,"min Value":0,"max Value":0,"unit Text":"HOUR, DAY, WEEK, MONTH, YEAR"}}} Skip to main content Skip to menu Skip to footer * Careers Overview * Working at Baskin-Robbins * Culture * Benefits & Perks * Training & Development Dunkin's cup * Purpose and Values Search Search Careers Hamburger toggle Menu Hamburger toggle Menu Close * Careers Home * Working at Baskin-Robbins * Culture * Benefits & Perks * Training & Development * Purpose and Values * Search Careers Back Restaurant Manager

The Dining Service Director (DSD) at Brickmont at John's Creek is responsible for managing all aspects of the dining services department, ensuring that residents receive high-quality, nutritious meals in a clean, safe, and welcoming environment. This is a salaried position that requires a hands-on approach and strong leadership skills. The DSD will oversee a team of dining service staff and work closely with other departments to maintain the highest level of customer satisfaction. Compensation & Benefits: Our Full-Time employee benefits include: Health Insurance Dental Insurance Company paid Life Insurance Dental Insurance Vision Insurance LT and ST Disability Critical Illness Accident Insurance Responsibilities: - Develop and implement menus that meet residents' dietary needs and preferences - Monitor and maintain inventory of food and supplies, following budget guidelines - Train, schedule, and supervise dining service staff to ensure efficient and professional service - Maintain clean and sanitary dining areas, adhering to all health and safety regulations - Work closely with the Activities Director to plan and coordinate special events and themed meals - Communicate effectively with residents, families, and staff to address any concerns or suggestions - Continuously seek ways to improve and enhance the dining experience for residents - Monitor and track resident satisfaction and address any issues promptly - Ensure compliance with all state and federal regulations pertaining to food service and sanitation Requirements: - Minimum of 3-5 years of management experience in a food service setting, preferably in a senior living or healthcare environment - Proven track record of excellent customer service and effective team leadership - Knowledge of nutritional guidelines for seniors and special dietary needs - Strong organizational skills and attention to detail - Ability to work flexible hours, including evenings and weekends as needed - ServSafe certification or willingness to obtain within first 90 days of employment EEOC Statement: Claiborne Senior Living, LLC is an equal opportunity employer and does not discriminate against any employee or applicant for employment based on race, color, religion, sex, national origin, age, disability, veteran status, or any other protected class. We are committed to creating an inclusive and diverse workplace and welcome all qualified candidates to apply for this position.

Purpose Responsible for all dietary functions. Essential Functions Job Functions Hire, train and supervise personnel in the dietary department, to include, but not limited to, cleaning, cooking, inventory control, portion control, plate presentation and special diets. Plan and direct activities of the dietary staff in accordance with state regulations and Community's policies and procedures without exceeding FTE budget guidelines. Coordinate menus with activity and marketing functions. Control food costs and food waste while maintaining first rate food quality to the satisfaction of residents. Take food inventory at least once per month or as instructed and ensure Inventory Control. Make daily inspections of workstations to ensure that sanitation guidelines are being followed. Visit new residents within 3 days and other residents monthly. Pour coffee and personally talk to the residents at their table during each meal while on duty. Participate in resident care plan meetings according to community policy. Maintain a written record when there is a change in diet per physician orders. Work closely with Director of Resident Care to manage any weight loss. Maintain dietary records and progress notes in medical records charts for residents on a timely basis and within state regulations. Maintain diet cards on residents, keep records up to date and train staff to maintain confidentiality of resident records. Order raw food and supplies within budget guidelines maintaining quality, consistency and variety. Assisting in preparation of meals. Preparing shift scheduling for dietary personnel using FTE budget guidelines. Assist in menu planning to assure resident nutritional needs and satisfaction. Preparing and monitoring cleaning schedule for dietary personnel to assure that dietary department meets sanitation standards. Prepare accurate cost reports. Calculate dietary personnel payroll bi-weekly and turn total hours to personnel department with pre-approved overtime. Maintain accurate records of dietary department personal days off, sick time and any disciplinary actions. Maintain records of monthly food cost, supply cost and labor cost for the dietary department. Participate as instructed in the sales process of potential residents. Participate as a Manager on Duty during assigned weekends. Any other duties as assigned by the Executive Director. Qualifications: Must be 21 years of age or older. Must read, write, speak and understand English. High School graduate or equivalent; college preferred. Previous supervisory experience required. An accredited Dietary Manager or current enrollment in a dietary program preferred. Must have thorough knowledge of dietetics nutrition, food production systems and purchasing. Knowledge of applicable state regulations. Ability to apply principles of personnel management to selection and placement of employees. Ability to perform tasks according to time schedules and meet deadlines. Must have knowledge of bookkeeping and good math skills. Ability to figure cost reports. Responsible for knowing and following safety and sanitation regulations and procedures. Ability to deal effectively with employees and residents during conflicts or stressful situations. Ability to understand, administer and follow community policies and procedures. Courteous and professional attitude. Must have upper body strength adequate to bend, lift, shift, move, and/or assist in moving articles of more than twenty-five pounds. Must be able to squat, reach, and stretch without distress. Must be able to tolerate extended periods walking, standing.

Job Description The Food Service Director will coordinate the food service program in keeping with nutritional guidelines, Oaks Senior Living Policies, and food service budget. The Food Service Director will order and prepare food, supervise dining service, coordinate food service for special events and activities, maintain food inventory, maintain regulatory compliance, and direct food service employees. The Food Service Director will maintain clean and sanitized dining service areas and supervise the receiving, rotation, and storage of products. Primary Responsibilities: Food and Inventory 1. Plan weekly menus in accordance with Oaks Senior Living policies and procedures, and incorporate a variety of nutritional foods and foods in season. 2. Maintain an adequate inventory of foods and supplies from residence-approved vendors. Food Preparation and Dining Service 1. Prepare and cook food in accordance with nutritional guidelines and residents' individual prescribed diets and food preference. Present food in an appetizing and attractive manner. 2. Prepare and maintain weekly resident menus. Ensure residents receive a copy of the menu. 3. Assist in fostering residents' independence with eating by providing adaptive equipment when needed. 4. Ensure that food is delivered on time and in a pleasant manner and in accordance with Oaks Anytime Dining Program. 5. Visit with residents at each meal when available and ensure quality service. 6. Prepare food and coordinate food service for special events as requested. 7. Encourage residents to participate in the food service program and provide a forum for their input. Regulatory Compliance and Sanitation 1. Ensure compliance with local health department regulations and the Oaks Senior Living policies and procedures. Maintain Food Safety Manager Certificate. 2. Maintain a clean, organized, and safe kitchen environment. 3. Ensure proper storage and handling of food in accordance with infection control standards. 4. Maintain CPR & First Aid certification. Hiring, Supervising and Training 1. Responsible for recruitment and hiring of food service employees and staff scheduling. 2. Supervise food service employees, and ensure adequate staffing in the food service department. 3. Lead by example, encourage teamwork, promote residence philosophy, and provide ongoing coaching to employees. 4. Conduct regular performance appraisals with employees. 5. Ensure appropriate handling of on-the-job injuries as reported by employees. 6. Oversee and implement the training of all food service employees in accordance with state and federal regulations, residence policies, and training programs. Reports to: Executive Director Qualifications: 1. Minimum of one-year experience as a chef/cook in a long-term care setting preferred. 2. Certificate in food preparations training preferred. 3. Supervisory or management experience preferred. 4. Current food service sanitation certificate. 5. Desire to work with older adults. 6. Ability to read, write, and speak English. 7. Must be 21 years of age. Must have a satisfactory criminal history check. 8. Must have physical exam by a licensed physician. Must have a negative drug screen. 9. Must be able to react in an emergency situation. Knowledge Requirements: 1. State food handling and kitchen regulations 2. OSHA Standards 3. Fire and Safety Procedures 4. Operation of Kitchen Appliances Physical Job Requirements: To fulfill job requirements, employee must be able to perform key physical task for extended periods of time. Proper body mechanics and safety measures as prescribed by the residence must be used. In a typical eight- hour day, employee will: 1. Stand/walk up to eight hours a day 2. Sit up to two hours a day 3. Frequently support up to 75 pounds 4. Frequently lift/carry up to 50 pounds 5. Frequently kneel, bend, and reach

Job DescriptionKitchen Manager - Casual Dining with Scratch Kitchen - Norcross, GASalary of $70,000 with a healthy Bonus Plan!!! Are you an experienced kitchen leader with a passion for high-quality food and strong team culture? We're looking for a Kitchen Manager to join our casual dining restaurant featuring a full scratch kitchen in Norcross, GA. If you're committed to culinary excellence, value a balanced quality of life, and want to work in a supportive, growth-oriented environment, we want to hear from you. What We Offer: Competitive salary and bonus potential Health, dental, and vision insurance Paid time off and holidays Work-life balance with reasonable hours and a supportive team Career growth opportunities within a growing brand rooted in Norcross, GA What You'll Do: Lead daily back-of-house operations in a busy scratch kitchen Train, develop, and motivate kitchen staff Manage inventory, food costing, and vendor relationships Ensure food safety, cleanliness, and kitchen organization Maintain consistency, quality, and speed in every dish Who You Are: 3+ years of kitchen leadership experience (scratch kitchen experience preferred) Strong understanding of kitchen operations, ordering, and scheduling Hands-on leader with excellent communication skills Passionate about great food and building strong kitchen teams Able to thrive in a fast-paced, casual dining environment This is a fantastic opportunity for someone looking to grow their career while maintaining a high quality of life in the Norcross, GA area. We're proud to serve our community with fresh, made-from-scratch meals and a genuine hospitality mindset. Join a company that values people, food, and balance. Be part of a restaurant group that's setting the standard for casual dining in Norcross, GA and beyond. Apply today to become our next Kitchen Manager and help us raise the bar for scratch dining in Norcross, GA.

Chef / Kitchen Manager Essential Functions: Knowledge of all dining room and kitchen systems and operation. Must demonstrate the ability to run effective shifts in all aspects of the restaurant. Provides direction, coaching, training and development for assistant managers and all team members including food quality, service standards, safety and sanitation, and company policies and procedures. Ensures consistent execution of all systems, standards and cost controls. Responsible for establishing and appropriately communicating goals to General Manager and Local Owner on a regular basis. Communicates effectively with the guest, team members, management team, local owner, Station 5 team, and vendors. Effectively maintains cleanliness of exterior and interior facilities and ensures sufficient supply levels for team members to execute their responsibilities. Oversees BOH schedules, effectively maintaining staffing levels, labor goals and guest satisfaction. Oversees department inventory procedures and is able to coach and develop assistant managers to complete weekly inventory in their area of responsibility. Effectively manages BOH budgets including forecasting. Interviews and assists in the hiring of all departments to maintain appropriate staffing par levels. Effectively manages assistant managers and team members to ensure all food and service standards are met each shift and ensures all guests have a great experience. Follows safety procedures and standards when operating all equipment. Ability to handle multiple priorities, work under stress and exercise good judgment. Chef / Kitchen Manager Experience and Educational Requirements: High school diploma or general equivalency diploma (GED). Some college preferred. Three to five years of high volume full-service restaurant management experience preferred. Exceptional leadership and motivational skills required. Must be able to attract, train, develop and retain the very best Team Members in the industry. Exceptionally strong guest service focus with the ability to provide an exceptional dining experience for every guest. Ability to define, measure and attain financial goals for the restaurant, with a focus on year-over-year sales growth, guest count increases, effective staffing levels, guest service measurements, cost of goods and labor cost management. Chef / Kitchen Manager Physical Requirements (Reasonable Accommodations may be requested): Performs duties that require bending, lifting, reaching and turning. Transports items and containers (weighing up to 50 lbs.). Able to stand up to 8 hours or longer if needed. Additional requirements include: Ability to sit or stand for extended periods of time and work in a restaurant environment. Ability to lift at least 50 pounds. Ability to talk and hear, and use hands repetitively to finger, handle, feel or operate kitchen equipment and other standard office equipment; reach with hands and arms; bend, kneel and crouch and climb. Climbing ladder and step stool. Exposure to heat. Dexterity required for handling food items and dishes. The essential functions and requirements listed in this job description are not intended to be all‐inclusive. Other duties and responsibilities may be assigned as needed to meet the ongoing needs of the restaurant. 999

4789 Atlanta Highway Loganville, GA 30052 Based in Pasadena, California, Dine Brands Global, Inc. (NYSE: DIN), through its subsidiaries, franchises restaurants under Applebee's Neighborhood Grill + Bar, IHOP and Fuzzy's Taco Shop brands. With over 3,500 restaurants combined in 18 countries and 354 franchisees as of December 31, 2023, Dine Brands is one of the largest full-service restaurant companies in the world. For more information on Dine Brands, visit the Company's website located at ******************* We're looking for talented Cooks: We offer great restaurant culinary careers for cooks with back-of-house cooking, chef, sauté cook, or grill cook kitchen experience in a high-volume restaurant environment. Requirements: 1+ year of restaurant cooking experience preferred but not required Team-oriented with a passion to succeed Must be at least 18 years old Eligible to work in the United States Equal Employment Opportunity Statement Dine Brands Global strongly supports equal employment opportunity for all applicants regardless of race, color, religion, sex, gender identity, pregnancy, national origin, ancestry, citizenship, age, marital status, veteran status, physical disability, mental disability, medical condition, sexual orientation, genetic information, or any other status protected by federal, state, or local law. All employment is decided on the basis of qualifications, merit, and business need. Qualified applicants with arrest or conviction records will be considered for employment in accordance with the Los Angeles County Fair Chance Ordinance for Employers and the California Fair Chance Act and/or other applicable laws and regulations in other jurisdictions. For information on how we collect and use your personal information, please visit our Applicant & Employee Privacy Notice.

Jim 'N Nick's is continuing to grow! With 9 new restaurants opening next year, we are looking to add to a Kitchen Manager to our dynamic team!!! *Fantastic Opportunity* *100% Scratch Kitchen* Kitchen Manager Essential Functions: Knowledge of all dining room and kitchen systems and operation. Must demonstrate the ability to run effective shifts in all aspects of the restaurant. Provides direction, coaching, training and development for assistant managers and all team members including food quality, service standards, safety and sanitation, and company policies and procedures. Ensures consistent execution of all systems, standards and cost controls. Responsible for establishing and appropriately communicating goals to General Manager and Local Owner on a regular basis. Communicates effectively with the guest, team members, management team, local owner, Station 5 team, and vendors. Effectively maintains cleanliness of exterior and interior facilities and ensures sufficient supply levels for team members to execute their responsibilities. Oversees BOH schedules, effectively maintaining staffing levels, labor goals and guest satisfaction. Oversees department inventory procedures and is able to coach and develop assistant managers to complete weekly inventory in their area of responsibility. Effectively manages BOH budgets including forecasting. Interviews and assists in the hiring of all departments to maintain appropriate staffing par levels. Effectively manages assistant managers and team members to ensure all food and service standards are met each shift and ensures all guests have a great experience. Follows safety procedures and standards when operating all equipment. Ability to handle multiple priorities, work under stress and exercise good judgment. Experience and Educational Requirements: High school diploma or general equivalency diploma (GED). Some college preferred. Three to five years of high volume full-service restaurant management experience preferred. Exceptional leadership and motivational skills required. Must be able to attract, train, develop and retain the very best Team Members in the industry. Exceptionally strong guest service focus with the ability to provide an exceptional dining experience for every guest. Ability to define, measure and attain financial goals for the restaurant, with a focus on year-over-year sales growth, guest count increases, effective staffing levels, guest service measurements, cost of goods and labor cost management. Physical Requirements (Reasonable Accommodations may be requested): Performs duties that require bending, lifting, reaching and turning. Transports items and containers (weighing up to 50 lbs.). Able to stand up to 8 hours or longer if needed. Additional requirements include: Ability to sit or stand for extended periods of time and work in a restaurant environment. Ability to lift at least 50 pounds. Ability to talk and hear, and use hands repetitively to finger, handle, feel or operate kitchen equipment and other standard office equipment; reach with hands and arms; bend, kneel and crouch and climb. Climbing ladder and step stool. Exposure to heat. Dexterity required for handling food items and dishes. The essential functions and requirements listed in this job description are not intended to be all‐inclusive. Other duties and responsibilities may be assigned as needed to meet the ongoing needs of the restaurant. 999