Kitchen manager jobs in Bellevue, NE - 388 jobs

Imagine your ideal job. Now add bowling, arcade games, amazing parties, and delicious food. Our Kitchen Managers combine their natural culinary ability with exceptional management skills. They're the guardians of our Food & Beverage program, bringing our nationally recognized menus to life, keeping standards high, and managing their kitchens efficiently. ESSENTIAL DUTIES: Get a glimpse of all you'll experience as a Kitchen Manager EMBRACE THE MENU Adhere to the company's mandated F&B menu and purchasing programs KEEP AN EYE ON THE NUMBERS Maintain budgeted revenue, costs of sales, labor, supplies, as well as operating cash flow as it relates to food operations; review monthly profit & loss statements and make adjustments as necessary GET THE PARTY STARTED Work with the Operations team and Sales staff to plan, supervise, and execute for all events, supervising the preparation and service of all food and beverage (in addition to cleanup); assist with cooking when needed PLAN LIKE A PRO Estimate food consumption and make purchases as appropriate from our specified food program; schedule staff efficiently to accommodate shifts in business volume ASSEMBLE AN ALL-STAR TEAM Work with the center's management to recruit, hire, train, and retain a rock star kitchen staff COMMIT TO QUALITY Ensure that our product quality, freshness, and presentation are always at company standard; supervise and oversee the preparation, portioning, garnishing, and storage of all food KEEP IT CLEAN Facilitate and manage all kitchen equipment maintenance and implement/conduct sanitation audits and cleaning schedules in order to comply with all local Department of Health (DOH) regulations. WHO YOU ARE: You're an experienced Kitchen Manager with a highly developed sense of customer service, great interpersonal/communication skills, and a high-level of profit and loss capability. You take accountability for your team (like any great leader) and your organizational skills are second to none. Our centers are fast-paced, high-volume retail environments that are as demanding to work in as they are rewarding. You'll be leading a team of lead cooks, cooks, dishwashers, and servers, and will report to and support your center's General Manager on all matters food-related. Experience prepping catered events or presenting food for other special events is desirable, but not essential. DESIRED SKILLS: Check out the desired skills below and see if you have what it takes to join our world-class team! 3+ Years of Kitchen Management Experience Bachelor's or culinary degree preferred Experience in high-volume retail, entertainment, hospitality, or restaurant venue Experience preparing banquet style events Current ServSafe certification is ServSafe instructor certification or ability to be certified is preferred WORK ENVIRONMENT/ PHYSICAL DEMANDS: Typical entertainment environment where you will walk, bend and stand for periods of time, and may lift objects with some assistance. Who We Are Lucky Strike Entertainment, formerly Bowlero Corp, is one of the world's premier location-based entertainment platforms. With over 360 locations across North America, Lucky Strike Entertainment provides experiential offerings in bowling, amusements, water parks, and family entertainment centers. The company also owns the Professional Bowlers Association, the major league of bowling and a growing media property that boasts millions of fans around the globe. For more information on Lucky Strike Entertainment, please visit ir.luckystrikeent.com. The salary range for this position is $60,000 to $65,000 annually, based on experience Lucky Strike Entertainment offers performance-based incentives and a competitive total rewards package, which includes healthcare coverage and a broad range of other benefits. Incentives and/or benefit packages may vary depending on the position. More details regarding benefits are available here: ************************************ #LI-HD1 #LI-HD1

Our franchise organization, Mohave GC, LLC dba Golden Corral, is currently seeking energetic, friendly individuals to join our team! At Golden Corral , we know that successful people are the foundation of our very successful company. We hire managers with the talent, integrity, and passion to promote our Caring Culture. We provide an environment that supports and empowers our people - not only to exceed our guests' expectations, but also to achieve their professional and personal goals. Talent, Focus, Commitment, Passion - These are just a few of the traits our most accomplished managers have in common. At Golden Corral, your ability to succeed is limited only by your energy and drive. Unequalled opportunity at the best chain restaurant company in the country! In this role as Kitchen Manager, you are responsible for food production and operating the Back-of-the-House using Golden Corral products, recipes, procedures and company systems to ensure that the standards for quality food, recipes, and cleanliness are achieved for our guests. As a member of the restaurant operations management team, you are also responsible for the restaurant's overall operations, including food quality, production, safety, and labor in absence of the General Manager and Hospitality Manager. Requirements: Strong, stable work history along with management experience in a high-volume, casual dining or family-style restaurant. Education and training normally associated with college coursework in business or hospitality. Successful completion Golden Corral's comprehensive management training program. Position requires a valid driver's license and an acceptable driving record. Thank you for your interest in Golden Corral. Our commitment to valuing diversity helps create an environment where everyone can be successful. 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 franchisee, and not to Golden Corral Corporate.

CORE VALUE COMMITMENT: In common mission, our teams work together with our patients at the center. We strive to continuously improve. We value one anothers diversity of talent, experience, and perspective. We each contribute to something bigger than ourselves while promoting integrity, belonging, and collaboration. JOB SUMMARY: The Culinary Chef/Kitchen Manager is responsible for developing and maintain the food program by efficiently providing a high standard of customer service to all employees. This job ensures an enjoyable dining experience for our staff by providing prompt service, clean and sterile eating area, and a well-stocked, clean, friendly, and comfortable environment. ESSENTIAL JOB FUNCTIONS: * Responsible for selection, training, department orientation, development, and performance evaluation of all culinary team employees. * Direct and coordinate daily operations of kitchen and dining room by ensuring adherence to established workflows, sanitation/documentation requirements/standards, and customer services expectations. * Ensure and/or maintain the safety and cleanliness of all food preparation, service, and work areas, tools, and facilities. * Monitor demand and, as needed, reallocate resources, and/or implement new procedures or workflows. * Plan and ensure execution of food production, menu planning, and ordering to ensure adequate food/beverage supply for the dining room, Agora café, and the coffee program. * Responsible for the maintenance and PM scheduling of all of the kitchen equipment. KNOWLEDGE, SKILLS & ABILITIES: * Knowledge of food safety and sanitation standards and practices. * Knowledge of food handling, preparation, and cooking procedures/techniques. * Skill in managing and training staff. * Skill in inventory management. * Skill in communicating in a professional manner, both verbally and in writing. * Skill in planning, organizing, time management. * Skill in using a computer and a variety of software, Word, Excel, Access, and Outlook. * Skill in managing multiple priorities and problem solving. * Ability to translate general administrative guidelines into specific action. * Ability to work independently and in a team environment. * Ability to be a good representative of Think. EDUCATION & EXPERIENCE: Highschool Diploma or GED required. A minimum of three (3) years of experience in a culinary setting/food service setting as well as a minimum two (2) years of experience managing a food service program required. Minimum of one (1) year of supervisory experience required. Associates degree in culinary arts or culinary school training preferred. WORKING CONDITIONS AND PHYSICAL EFFORT: * This role operates in a healthcare setting. This position requires frequent standing and walking work. Must be able to: * Stand 60% or longer of an 8-hour workday. * Walk 30% or longer of an 8-hour workday. * Sit 10% of an 8-hour workday. * Requires ability to lift up to 25 pounds regularly. * Requires employee to: bend, squat, kneel and reach above shoulder level occasionally and twist occasionally. * Requires repetitive use of hands for: simple grasping, fine manipulation, computer use. * Requires all sensory skills (speech, vision, smell, touch, and hearing) corrected to near normal range. NOTE: The information above is a reflection of the general nature of job duties. From time to time, additional duties may be assigned. Think is an Equal Opportunity Employer

Kitchen Manager First / Day Second / Afternoon JOB CATEGORY: Kitchen Manager Acts as the Person in Charge and ensures compliance with the FDA Food Code; Responsible for achieving department goals, food safety, operating systems, customer service, and employee development Position Reporting Structure: Position reports to Store Manager Food Service Management · Make certain employees have the tools and items necessary to perform their jobs · Order food, cleaning products, paper goods, and supplies from approved vendors · Ensure product is received, stored, and rotated following FIFO method · Maintain company standards for food production, shelf life, recipes, product quality, and presentation · Make certain operating systems designed to control food cost are used to include order guides, build-to forms, time/temperature logs, and waste sheet · Hold employees accountable to following recipes · Manage company standards for food production, shelf life, recipes, product quality, and presentation · Ensure employees use proper scoop to portion and serve food from the hot bar · Conduct weekly inventory for cost of sales report Safety and Sanitation · Verify the completion of time/temperature logs to ensure proper cooking and holding temperatures for prepared food items · Check and document temperature on all refrigeration equipment each shift · Practice and maintain safe food handling procedures at all times · Wear non-slip shoes for every shift and hold employees accountable to doing the same · Ensure employees wear clean uniform and hair restraint at all times · Hold employees accountable to cleanliness standards; delegate and monitor daily and weekly cleaning tasks · Ensure the use of lids and straws on all cups when drinking beverages in the food preparation areas · Maintain clear isles and walk ways in compliance with ADA Title III Customer Service · Interact with customers and employees in a respectful, courteous manner, creating a friendly atmosphere · Lead by example by frequently washing hands throughout the shift, wears clean disposable gloves on both hands at all times when handling ready-to-eat foods · Ensure the availability and quality of hot bar items and prepared foods · Maintain company standards for food production, shelf life, recipes, product quality, and presentation Communication Speak honestly and act with integrity at all times · Effectively communicate procedures, promotions and new products to employees · Earn the trust of others through open, honest communication and good follow through. · Make Store Manager aware of weekly schedule changes, employee request offs, and confirm accuracy of hours worked · Treat employees with dignity and respect at all times · Recognize employees for a job well done Training and Development · Verify new hire training schedule meets company expectations · Utilize training materials to train and develop employees · Prepare and present monthly food service training topics for store meetings. · Train employees on safety procedures and proper use of kitchen equipment, knife handling, and grease disposal · Make certain performance reviews occur for staff as required by company standards Management and Leadership responsibilities · Support the team with hands-on management style and lead with a sense of urgency and purpose · Complete responsibilities within established deadlines and maintain commitments · Perform additional tasks as assigned Compliance to company standards, systems, procedures, and policies · Abide by company policies and procedures · Must be reliable and punctual in reporting to work as scheduled; enforce company time and attendance policy EDUCATION, EXPERIENCE AND QUALIFICATIONS: · 2+ years prior management experience in a food service operation or proven experience in food service operations with Cubby's. · Current SERV safe certification required · Must be 18 years of age or older to work with kitchen equipment · Capable of using knives, slicers, and other food preparation equipment · Must maintain a current, valid, and unrestricted driver's license with an insurable driving record KNOWLEDGE, SKILLS AND ABILITIES: · Able to provide excellence in service, perform basic mathematical calculations, read and write, and understand and follow instructions · Must be detail-oriented and accurate · Must have good interpersonal and problem-solving skills · Ability to multi-task effectively in a busy environment · Responsible, dependable, and adaptable to change • DISCLAIMER-THE ABOVE STATEMENTS ARE INTENDED TO DESCRIBE THE GENERAL NATURE AND LEVEL OF WORK BEING PERFORMED BY PEOPLE ASSIGNED TO THIS POSITION. THEY ARE NOT TO BE CONSTRUED AS AN EXHAUSTIVE LIST OF ALL RESPONSIBILITIES, DUTIES, AND SKILLS REQUIRED OF PERSONNEL SO CLASSIFIED. ALL PERSONNEL MAY BE REQUIRED TO PERFORM DUTIES OUTSIDE OF THEIR NORMAL RESPONSIBILITIES FROM TIME TO TIME, AS NEEDED.

************** AKSARBEN - Opening April 2026!! ************** Your Role at Red Door Woodfired Grill At Red Door Woodfired Grill, the Kitchen Manager plays a vital leadership role in ensuring the daily culinary operation reflects the standards, pride, and hospitality that define The Best Little Upscale Neighborhood Joint. Reporting directly to the Culinary Partner, the Kitchen Manager supports all back-of-house operations with a focus on execution, team development, and consistency. This role leads by example-balancing hands-on cooking, coaching, and organization to uphold Red Door's commitment to scratch-made quality, smooth service, and memorable guest experiences. The Kitchen Manager is a trusted extension of the Culinary Partner, ensuring that Red Door's standards are executed with precision, care, and passion every shift. Path of Progression This is a salaried leadership position with performance-based earning potential. The Kitchen Manager role is designed as the developmental step toward becoming a Red Door Culinary Partner. Success in this position is measured through consistency, leadership, and operational excellence-qualities that open the door to future partnership opportunities within the Red Door family. Benefits Offered For all Full-time Restaurant Managers Medical, Dental, Vision & Pharmacy Benefits Company-provided Life Insurance & AD&D Insurance Short-Term Disability 401(k) With Employer Match (age 21 & older) Perks & Rewards Competitive pay + quarterly bonus Paid Time Off Business Casual Work Attire Meal Discount YOUR IMPACT AND RESPONSIBILITIES Culinary Leadership & Operations Lead daily kitchen operations in conjunction with the Culinary Partner to ensure efficiency, consistency, and quality. Oversee food preparation and execution to ensure adherence to recipes, portion standards, and presentation guidelines. Conduct line checks, station setups, and shift walk-throughs to maintain readiness and excellence. Manage kitchen flow, communication, and timing to support smooth service and guest satisfaction. Maintain cleanliness, sanitation, and organization in all kitchen areas. Oversee proper storage, labeling, and rotation of all products. Support the maintenance and care of all kitchen equipment. Team Development & Training Supervise, train, and mentor culinary team members, fostering a culture of pride, accountability, and teamwork. Assist with recruiting, onboarding, and developing new culinary team members. Provide daily feedback, coaching, and recognition to strengthen team performance. Support the Culinary Partner in identifying future leaders and preparing them for growth opportunities. Lead by example-modeling consistency, integrity, and genuine hospitality. Operational Standards & Financial Responsibility Assist with ordering, inventory management, and receiving to maintain optimal stock levels and adequate cost controls. Monitor food quality, waste, and portioning to maintain food cost goals. Support scheduling, labor planning, and daily prep levels based on business volume and forecasts. Communicate effectively with the Culinary Partner and Managing Partner regarding operational needs, opportunities, and concerns. Uphold all safety, sanitation, and compliance standards. Cross-Department Collaboration Partner with front-of-house leadership to ensure smooth coordination between kitchen and service teams. Maintain open and professional communication to support timely, accurate, and guest satisfaction. Foster teamwork across departments to ensure Red Door's brand promise is delivered on every plate. QUALIFICATIONS What Success Looks Like Every shift runs smoothly, with efficient communication and teamwork. Dishes are executed consistently and presented to Red Door standards. The kitchen team feels supported, trained, and motivated. Labor, waste, and food cost goals are achieved through smart, proactive management. Cleanliness, organization, and morale remain high every day. The Culinary Partner trusts the Kitchen Manager to uphold standards and lead with confidence. Qualities that Shine Here Dependable and detail-oriented with a passion for culinary excellence. Hands-on leader who leads through action, not just direction. Calm, confident, and adaptable in fast-paced environments. Strong communicator who builds trust across the team. Organized, self-motivated, and driven to grow within the Red Door brand. Required Skills Minimum 2-3 years of kitchen leadership experience in a full-service or upscale restaurant. Strong culinary knowledge and understanding of scratch cooking techniques. Availability to work a flexible schedule, including nights, weekends, and holidays. Ability to stand, walk, and move for extended periods and lift to 50 pounds. Proven ability to manage people, processes, and priorities with professionalism. Must uphold all Red Door standards for safety, sanitation, and hospitality. RDG is an equal opportunity employer and administers all employment practices without regard to race, color, religion, sex, age, nation original, disability, sexual orientation, gender identity or expression, marital status, veteran status, or any other category protected under applicable law.

Join Our Team as a Kitchen Manager at Misfits Haymarket! Are you ready to take the next step in your culinary career? Misfits Haymarket, located in the heart of Lincoln, NE, is looking for an experienced and passionate Kitchen Manager to lead our dynamic kitchen team. If you thrive in a fast-paced environment and have a knack for managing people and processes, we'd love to hear from you! About Us At Misfits Haymarket, we're all about creating exceptional dining experiences in a welcoming and vibrant atmosphere. Our team is dedicated to delivering high-quality food and service, and we take pride in being a cornerstone of the Lincoln community. Join us and be part of a team that values creativity, collaboration, and excellence. What You'll Do As our Kitchen Manager, you'll play a key role in ensuring our kitchen operates smoothly and efficiently. Your responsibilities will include: - Leading and managing the kitchen team to deliver consistently excellent food. - Overseeing food preparation, cooking, and presentation to maintain quality standards. - Managing inventory, ordering supplies, and minimizing waste. - Ensuring the kitchen complies with health and safety regulations. - Training and mentoring kitchen staff to foster a positive and productive work environment. - Collaborating with management to develop and refine menu offerings. What We're Looking For We're seeking a candidate with the following qualifications: - 3 years of experience in a kitchen management or similar leadership role. - Strong knowledge of kitchen operations, food safety standards, and inventory management. - Excellent leadership and communication skills to motivate and guide a team. - A passion for food and commitment to delivering exceptional dining experiences. - Ability to thrive in a fast-paced, high-pressure environment. Why Join Misfits Haymarket? While we don't currently offer additional benefits, we believe in creating a supportive and rewarding workplace where your skills and creativity can shine. At Misfits Haymarket, you'll have the opportunity to work with a dedicated team in a lively and welcoming setting, all while making a meaningful impact on our guests' experiences. Our Culture At Misfits Haymarket, we value teamwork, innovation, and a shared passion for great food. We're a close-knit group that supports one another and celebrates our successes together. If you're looking for a place where your ideas and leadership can make a difference, you'll find it here. Ready to Join Us? If you're an experienced kitchen professional with a passion for leadership and culinary excellence, we'd love to hear from you! Apply today and take the next step in your career with Misfits Haymarket.

As a Kitchen Manager, you'll be a hands-on leader and a key member of the store leadership team. Working closely with the Store Manager, you'll train, guide, and engage kitchen Team Members to deliver an exceptional guest experience. Your focus will include managing day-to-day kitchen operations, focusing on food safety standards, overseeing inventory, and influencing activities within prepared foods and dispensed beverage areas to maximize productivity and profitability. Benefits We Sprinkle In for This Role Competitive pay and quarterly bonus opportunities DailyPay Health, dental, and vision insurance Paid time off and holiday pay 401(k) with company match Career growth and development programs Team Member discounts What You'll Do as a Kitchen Manager: Actively train, guide, and engage kitchen Team Members, delegate tasks effectively, and coach for success. Under the supervision of the Store Manager, manage and influence operational activities in prepared foods and dispensed beverages to optimize performance. Partner with the Store Manager to be accountable for all kitchen activities, maintaining 5S standards, and ensuring smooth daily operations. Oversee kitchen inventory and maintain accurate stock levels. Anticipate and resolve guest concerns related to kitchen service, keeping the Store Manager informed. Model and coach to Casey's CARES values: Commitment, Authenticity, Respect, Evolving, Service Proficiently perform Store Team Member duties when needed. Compensation: Starting pay range: $18.00 - $20.70 Actual pay may vary based on Casey's assessment of the candidate's knowledge, skills, abilities (KSAs), related experience, education, and qualifications. Other factors impacting pay include local prevailing wages and internal equity. This position is eligible for quarterly bonuses based on kitchen performance. Our full salary range for this role does extend beyond the hiring range listed, allowing team members the opportunity to continue to grow within the company. #LI-AJ1 #LI-Onsite

Our Culinary and Dining Manager / Dietary Manager is essential in providing Quality Life to our residents through ensuring our kitchen runs smoothly and ensuring our residents experience an exceptional dining experience. This is a full-time (Monday-Friday) position as a working supervisor. Job duties include: Acting as main cook/culinary lead two days a week. Menu planning, ordering food items semi-weekly Supervision of kitchen, culinary leads, and culinary assistants Interdepartmental coordination to ensure residents' needs are met Qualified candidates will possess high personal integrity and passion for providing an outstanding dining experience and quality food for our residents. Our Culinary Manager stays active on their feel while lifting, pushing, and carrying items. Benefits include the following: Student Loan Reimbursement (up to $30,000!) Earned Wage Access - receive your pay the same day! Medical - including options to receive medication for free and an option to have 100% health coverage if you have access to an alternative medical plan! Vision Free individual dental EAP with free counselling services 401K with employer matching Flexible Spending Accounts for medical and dependent care And more! We would love for you to join our excellent team in providing Quality Life and an outstanding facility to our residents! Sumner Place is a Certified Great Place to Work , has a 4-Star CMS rating, and is an AHCA Silver Award Recipient!

Job Summary - Serve as “second-in-command” of the kitchen, assist the Executive Chef in supervising food production for all food outlets, banquet events and other functions at the club. Supervise food production personnel, assist with food production tasks as needed and assure that quality and cost standards are consistently attained. Job Tasks 1. Prepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces and “specials” to ensure that methods of cooking, garnishing and portion sizes are as prescribed by standardized recipes 2. Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production 3. Assumes complete charge of the kitchen in the absence of the Executive Chef 4. Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities 5. Consistently maintains standards of quality, cost, eye appeal and flavor of foods 6. Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability 7. Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment 8. Prepares reports and schedules, costs menus, and performs other administrative duties as assigned by the Executive Chef 9. Personally works in any station as assigned by the Executive Chef 10. Helps plan energy conservation procedures in the kitchen 11. Assists in the development of training and the provision of professional development opportunities for all kitchen staff. 12. Consults with dining service personnel during daily line-ups 13. Assists in maintaining security of kitchen including equipment, food and supply inventories 14. Assists in food procurement, delivery, storage and issuing of food items 15. Expedites food orders during peak service hours 16. Supervises, trains and evaluates kitchen personnel 17. Coordinates buffet presentations 18. Inspects presentation of food items to insure that quality standards are met 19. Reports all member/guest complaints to the Chef and assists in resolving complaints 20. Monitors kitchen employees' time cards to ensure compliance with posted schedules

Our Culinary and Dining Manager / Dietary Manager is essential in providing Quality Life to our residents through ensuring our kitchen runs smoothly and ensuring our residents experience an exceptional dining experience. This is a full-time (Monday-Friday) position as a working supervisor. Job duties include: Acting as main cook/culinary lead two days a week. Menu planning, ordering food items semi-weekly Supervision of kitchen, culinary leads, and culinary assistants Interdepartmental coordination to ensure residents' needs are met Qualified candidates will possess high personal integrity, experience and knowledge about best practice and regulations related to food service and have passion for providing an outstanding dining experience and quality food for our residents. Our Culinary Manager stays active on their feel while lifting, pushing, and carrying items. Benefits include the following: ✅ Student Loan Reimbursement (up to $30,000!) ✅ Earned Wage Access - receive your pay the same day! ✅ Medical -- including options to receive medication for free and an option to have 100% health coverage if you have access to an alternative medical plan! ✅ Vision ✅ Free individual dental ✅ EAP with free counselling services ✅ 401K with employer matching ✅ Flexible Spending Accounts for medical and dependent care ✅ And more! We would love for you to join our excellent team in providing Quality Life and an outstanding facility to our residents! Sumner Place is a Certified Great Place to Work , has a 4-Star CMS rating, and is an AHCA Silver Award Recipient!

The work we do matters! Hiring Agency: Correctional Services - Agency 46 Hiring Rate: $26.348 Job Posting: JR2025-00019032 Food Service Director I - Nebraska State Penitentiary (Open) Applications No Longer Accepted On (If no date is displayed, job is posted as open until closed): Job Description: The Nebraska State Penitentiary (NSP) has an available opening for the Food Service Director I position. Candidates will model the Nebraska Department of Correctional Services (NDCS) values of integrity, respect, compassion, growth and excellence as we accomplish our mission "keep people safe." Information about the Department can be found at ***************************** For Americans with Disabilities Act (ADA) accommodations, please contact Megan Jones at ************************. DUTIES: * Serves in a responsible capacity as a dietitian in a food service activity. * Directs the preparation and serving of food by all employees and inmates; inspects the food received and served. * Develops and integrates food service concepts and nutritional needs; plans meals and therapeutic diets as to quality, quantity and nutritional value; plans all menus including special diets. * Develops and maintains controls for overall food buying procedures; orders meats, staples, fresh food items and other supplies from outside vendors; supervises periodic inventories; makes food control and cost reports. * Makes weekly inspections of dining rooms and kitchens; responsible for sanitation and safety conditions; sees to repair of all food service equipment. * Prepares food service budget; trains, orients, supervises and evaluates all subordinates and new personnel including inmate workers; participates in training programs for students of state educational institutions; keeps records of scheduled vacation and sick leave and all other personnel actions. Requirements/Qualifications Minimum Qualifications: * Graduate of a dietetic technician program approved by the American Dietetic Association OR * Bachelor's degree in Foods and Nutrition OR * graduate of a dietetic assistant program approved by the American Dietetic Association, qualifying for certification by the Dietary Manager's Association OR * successful completion of a food service management course at an accredited university, community college, or technical college whose curriculum meets at least the minimum requirements of any of the programs described above, whether or not formally approved by the entities named above OR * Associate degree in Foods/Nutrition plus four years experience in a large institutional food service operation, three of which must be in a management position OR * high school education or equivalent plus six years of experience in a large institutional food service operation, three of which must be in a management position. Preferred Qualifications: Bachelor's degree with emphasis in foods and nutrition. Experience working in a large-scale food service program. Experience maintaining budgets and inventory control. Experience working in a food service supervisory capacity. Experience with medical and religious diets; American Diabetes Association Certificate. Bilingual in English and Spanish desired and assessed. Other: Transcripts required prior to appointment. Applicants accepting a job offer must pass the following pre-employment exams in this order: medical exam, and at a randomly announced time, pass a drug test. Once at the Staff Training Academy, must successfully complete the fully paid NE Corrections Training Program. Benefits We offer a comprehensive package of pay, benefits, paid time off, retirement and professional development opportunities to help you get the most out of your career and life. Your paycheck is just part of your total compensation. Check out all that the State of Nebraska has to offer! Benefit eligibility may vary by position, agency and employment status. For more information on benefits, please visit: ************************************************** Equal Opportunity Statement The State of Nebraska values our teammates as well as a supportive environment that strives to promote diversity, inclusion, and belonging. We recruit, hire, train, and promote in all job classifications and at all levels without regard to race, color, religion, sex. age, national origin, disability, marital status or genetics. Current employees of the State of Nebraska should NOT apply on this external career. Instead go to Workday and access the Jobs Hub - Internal Apply app from your home landing page.

1. Meets or exceeds food service requirements by coordinating the operations within the Food Services Department. Ensures appropriate numbers of competent staff are available to meet food service needs. Ensures food service assignments are based on patient/resident needs and staff competency. Communicates with other healthcare team members and departments to meet food service requirements. Monitors adherence to policy and procedure to ensure safety of patients and staff. Assists in maintaining equipment for food services and reports malfunctioning equipment to appropriate personnel. Keeps management informed of food service and staff issues. Participates in planning meetings Completes reports/assessments as directed by Director/Registered Dietician 2. Problem-solves and makes decisions within areas of accountability by using a well-defined approach to ensure effective and efficient patient care. Prioritizes multiple unit activities in changing environment. Keeps patient/resident needs in the forefront when evaluating alternatives. Uses good judgment when making independent decisions. Negotiates effectively while maintaining positive relationships. Serves as a resource for staff in solving operations issues. Listens effectively and processes key information. Promotes trust with open and effective communication. Communicates organizational management decisions in a positive manner. Recognizes impacts of decisions made. Participates in quality and process improvement initiatives for the department. 3. Monitors performance of department staff by data collection, coaching, education and role modeling at the direction of management to ensure ongoing performance improvement. Provides immediate feedback to staff and management regarding performance issues. Complete performance appraisals. Provide department employee orientation. Role models positive professional characteristics. Contributes to professional growth of colleagues. Assists in preparation and participate in surveys and certifications. Recognizes, takes action and reports deficiencies in a timely manner. 4. Manages all aspects of department operations effectively and efficiently. Manages day-to-day operations, which includes problem solving issues and ensuring effective processing. Develops and documents department procedures to ensure consistent and accurate processing. Works with other departments in providing services and resources. Monitors workflow and departmental processes. Sets and achieves department goals and objectives. 5. Responsible for communication and training of policies related to food services department for Shenandoah Medical Center. Maintains familiarity with all personnel policies and keep staff informed of all changes in policy. Works closely with food service staff in all areas to monitor accuracy and productivity. Remains knowledgeable on how to operate all food service equipment and is able to train workers. Remains up-to-date with all safety equipment and devices, and trains food service workers in the use of safety equipment. Requisitions and orders supplies and equipment when needed. Responsible for compliance of all state, federal and life safety regulations. 6. Supervises and performs employee relations functions effectively to promote a positive work environment, influence retention and enhance communication. Develops, supports, and actively seeks activities and establishes an environment that promotes recognition and retention for employees. Communicates effectively and provides feedback to staff which may include department meetings, individual employee meetings, rounding, etc. Addresses employee issues in an effective and timely manner and keeps Senior Leader informed. Communicates with Senior Leader and HR regarding employee issues appropriately to obtain guidance and reduce potential organizational liability. Enforces and interprets policies and procedures with employees, as necessary. Develops a qualified and productive workforce. Orients new employees in a thorough manner to department and organizational operations and procedures. Offers opportunity for continuing education by sharing own knowledge, accessing internal opportunities, and considering external opportunities to support the continued development of department staff. Monitors and verifies the compliance of staff in regards to maintaining required licenses and certifications, as applicable. Assists with managing departmental financial operations. Maintains, develops, monitors and reports budgets, expenses, variances and strategic planning for department. Maintains timekeeping records and updates appropriately and accurately for department staff. Works with vendors and management, as appropriate, to negotiate best value purchases. Participates in annual budgeting planning process for areas of responsibility. 7. Performs other duties as assigned.

General Description Plans, directs and coordinates activities of the dining services department and provides food services for residents and employees. Adheres to the policies, operating procedures, the Mission and Core Values of Omega Senior Living. Establishes departmental regulations and procedures in conformance with administrative policies. Develops standards for organization and supervision of dining services. Maintains quality dining services within the prescribed budget. Determines quality and quantity of food required; plans menus and controls food costs. Prepares food (including sauces, cold foods, fish, soups and stocks, meats, vegetables, eggs and other food items) according to the menu in a safe, sanitary manner. Works closely with divisional dining services specialist and consults with dietitian when necessary to ensure meals meet the nutritional requirements of the residents. Oversees the food preparation and cooking, to ensure meals are prepared according to company standards. Makes frequent inspections of all work, storage and serving areas to determine that regulations governing food safety and sanitation are followed. Prepares cleaning schedule, production worksheet and staff schedules. Maintains inventory of food and nonfood items. Orients and trains new employees in department; effectively delegates authority to dining services staff to ensure effective flow of materials and services. Develops and directs cost control system; prepares and submits department budget to Executive Director/Administrator. Maintains appropriate documentation in resident's medical records. Provides nutrition education and counseling for residents; presents dining services education program to dining services and other staff as needed. Ensures a continuous quality improvement program is in place and appropriate follow-up occurs. May directly supervise employees in the dining services department. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities may include interviewing, hiring and training employees; planning, assigning and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Will keep certification current and participate in continuing education to include staff meetings, in-services and web based trainings. This is an overview of the and not a comprehensive list of responsibilities. An associate shall perform all duties as assigned. Benefits Individualized Health Insurance plans to fit your budget and family's needs. 401k Retirement Savings Plan COMPANY PAID Life Insurance COMPANY PAID Employee Assistance Program AD&D insurance Advance Pay - Don't wait for payday, Treat yourself today! You DESERVE it! Paid Time Off Health, Dental and Vision Insurance Competitive Pay OMEGA recognition program Employee referral program Nest EggU- Budget assistance and retirement planning Qualifications Education Current ServSafe certification required. Obtain/hold any local, state and/or county required food handling/sanitation licenses and/or certificates. ACF Certified Culinarian (CC) preferred. High school diploma or general education degree (GED) preferred. Experience Prefer 2 to 4 years' experience in commercial kitchen, operation and line cooking, and/or training; or equivalent combination of education and experience. Prior experience leading the work of others is preferred Specific Requirements Must be able to read, write, speak, and understand the English language. Resident care philosophy with a focus on providing the highest level of quality service and professional interaction. Must possess the ability to make independent decisions when circumstances warrant such action. Must possess the ability to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel and the general public. Must be able to follow oral and written instructions. Must maintain the care and use of supplies, equipment, the appearance of work areas, and perform regular inspections of food service areas for sanitation, order, safety and proper performance of assigned duties. Must have patience, tact, cheerful disposition and enthusiasm, as well as be willing to handle residents based on whatever maturity level they are currently functioning. Must possess the ability to seek out new methods and principles and be willing to incorporate them into existing food practices. Acknowledgement I have read this and fully understand that the requirements set forth therein have been determined to be essential to this position. I hereby accept the position of Dining Services Director and agree to perform the tasks outlined in this job description in a safe manner and in accordance with the facility's established procedures. I understand that as a result of my employment, I may be exposed to blood, body fluids, infectious diseases, air contaminants (including tobacco smoke), and hazardous chemicals and that the facility will provide to me instructions on how to prevent and control such exposures. I further understand that I may also be exposed to the Hepatitis B Virus and that the facility will make available to me, free of charge, the hepatitis B vaccination. I also understand I may not release/disclose protected health or facility information without proper authorization. I understand that my employment is at-will, and thereby understand that my employment may be terminated at-will either by the facility or myself, and that such termination can be made with or without notice.

Kitchen Manager First / Day Second / Afternoon JOB CATEGORY: Kitchen Manager Acts as the Person in Charge and ensures compliance with the FDA Food Code; Responsible for achieving department goals, food safety, operating systems, customer service, and employee development Position Reporting Structure: Position reports to Store Manager Food Service Management · Make certain employees have the tools and items necessary to perform their jobs · Order food, cleaning products, paper goods, and supplies from approved vendors · Ensure product is received, stored, and rotated following FIFO method · Maintain company standards for food production, shelf life, recipes, product quality, and presentation · Make certain operating systems designed to control food cost are used to include order guides, build-to forms, time/temperature logs, and waste sheet · Hold employees accountable to following recipes · Manage company standards for food production, shelf life, recipes, product quality, and presentation · Ensure employees use proper scoop to portion and serve food from the hot bar · Conduct weekly inventory for cost of sales report Safety and Sanitation · Verify the completion of time/temperature logs to ensure proper cooking and holding temperatures for prepared food items · Check and document temperature on all refrigeration equipment each shift · Practice and maintain safe food handling procedures at all times · Wear non-slip shoes for every shift and hold employees accountable to doing the same · Ensure employees wear clean uniform and hair restraint at all times · Hold employees accountable to cleanliness standards; delegate and monitor daily and weekly cleaning tasks · Ensure the use of lids and straws on all cups when drinking beverages in the food preparation areas · Maintain clear isles and walk ways in compliance with ADA Title III Customer Service · Interact with customers and employees in a respectful, courteous manner, creating a friendly atmosphere · Lead by example by frequently washing hands throughout the shift, wears clean disposable gloves on both hands at all times when handling ready-to-eat foods · Ensure the availability and quality of hot bar items and prepared foods · Maintain company standards for food production, shelf life, recipes, product quality, and presentation Communication Speak honestly and act with integrity at all times · Effectively communicate procedures, promotions and new products to employees · Earn the trust of others through open, honest communication and good follow through. · Make Store Manager aware of weekly schedule changes, employee request offs, and confirm accuracy of hours worked · Treat employees with dignity and respect at all times · Recognize employees for a job well done Training and Development · Verify new hire training schedule meets company expectations · Utilize training materials to train and develop employees · Prepare and present monthly food service training topics for store meetings. · Train employees on safety procedures and proper use of kitchen equipment, knife handling, and grease disposal · Make certain performance reviews occur for staff as required by company standards Management and Leadership responsibilities · Support the team with hands-on management style and lead with a sense of urgency and purpose · Complete responsibilities within established deadlines and maintain commitments · Perform additional tasks as assigned Compliance to company standards, systems, procedures, and policies · Abide by company policies and procedures · Must be reliable and punctual in reporting to work as scheduled; enforce company time and attendance policy EDUCATION, EXPERIENCE AND QUALIFICATIONS: · 2+ years prior management experience in a food service operation or proven experience in food service operations with Cubby's. · Current SERV safe certification required · Must be 18 years of age or older to work with kitchen equipment · Capable of using knives, slicers, and other food preparation equipment · Must maintain a current, valid, and unrestricted driver's license with an insurable driving record KNOWLEDGE, SKILLS AND ABILITIES: · Able to provide excellence in service, perform basic mathematical calculations, read and write, and understand and follow instructions · Must be detail-oriented and accurate · Must have good interpersonal and problem-solving skills · Ability to multi-task effectively in a busy environment · Responsible, dependable, and adaptable to change • DISCLAIMER-THE ABOVE STATEMENTS ARE INTENDED TO DESCRIBE THE GENERAL NATURE AND LEVEL OF WORK BEING PERFORMED BY PEOPLE ASSIGNED TO THIS POSITION. THEY ARE NOT TO BE CONSTRUED AS AN EXHAUSTIVE LIST OF ALL RESPONSIBILITIES, DUTIES, AND SKILLS REQUIRED OF PERSONNEL SO CLASSIFIED. ALL PERSONNEL MAY BE REQUIRED TO PERFORM DUTIES OUTSIDE OF THEIR NORMAL RESPONSIBILITIES FROM TIME TO TIME, AS NEEDED.

$16.00 - $17.00 Per Hour Employer: DRM Inc. Why should you join the DReaM Team? To be part of a family focused culture that allow you flexibility in your schedule to achieve your family dreams, improve your quality of life, and inspire the customer! As a member of our team you will have the opportunity an support to develop your professional and personal skills by participating in our free leadership development curriculum. Additional benefits to you can include; free and discounted meal benefit, comfortable working attire (you can wear JEANS!), career advancement opportunities, as well as health benefits! Health/Dental/Vision/Life Insurance* Short Term Disability Long Term Disability Paid Time Off* Employee Referral Bonus Opportunities Years of Service Program 401(k) Plan* What will you be doing in the restaurant? Inspire and supporting your team to provide their best service to customers in ensuring they meet their hunger needs to fulfill their DReaM's in making a difference in our communities. Examples including but not limited to: Lead and inspire your team to ensure our customers have a positive and inviting experience by providing positive feedback and setting goals. Ensure the restaurant remains clean and provides a safe environment by utilizing maintenance and food safety guidelines. Be adaptable to a variety of situations to support your team's abilities and knowledge to handle their roles in meeting customer needs. Remain calm and utilize your knowledge to help diffuse and resolve customer issues and employee wellness concerns. Provide coaching and positive feedback to your team in developing their professional and personal skills to take on new challenges. Make positive and inspiring relationships with customers and coworkers to fulfill yours and their quality of life. Have FUN! What does it take to join the fun & inspiring DReaM team? The desire to grow and succeed in your personal & professional development. Ex: Display strong, effective people oriented relationship skills, and master foundational professional skills. Ability to occasionally lift up to 50lbs, and use your hands to prepare the meatiest sandwiches. Display drive, determination, punctuality, and maintain responsibility in working scheduled shifts. Have experience leading a diverse team in a restaurant capacity preferred. Adequate driving record to include valid driver's license & insurance. Ability to work flexible hours and work independently as well with a variety of personalities. Background check completed satisfactorily * be at least 18 years old. Ability to meet tight deadlines and work in a fast-paced environment. DRM is EOE *Based on Eligibility

************** GRETNA - Opening October 2026!! ************** Your Role at Red Door Woodfired Grill At Red Door Woodfired Grill, the Kitchen Manager plays a vital leadership role in ensuring the daily culinary operation reflects the standards, pride, and hospitality that define The Best Little Upscale Neighborhood Joint. Reporting directly to the Culinary Partner, the Kitchen Manager supports all back-of-house operations with a focus on execution, team development, and consistency. This role leads by example-balancing hands-on cooking, coaching, and organization to uphold Red Door's commitment to scratch-made quality, smooth service, and memorable guest experiences. The Kitchen Manager is a trusted extension of the Culinary Partner, ensuring that Red Door's standards are executed with precision, care, and passion every shift. Path of Progression This is a salaried leadership position with performance-based earning potential. The Kitchen Manager role is designed as the developmental step toward becoming a Red Door Culinary Partner. Success in this position is measured through consistency, leadership, and operational excellence-qualities that open the door to future partnership opportunities within the Red Door family. Benefits Offered For all Full-time Restaurant Managers Medical, Dental, Vision & Pharmacy Benefits Company-provided Life Insurance & AD&D Insurance Short-Term Disability 401(k) With Employer Match (age 21 & older) Perks & Rewards Competitive pay + quarterly bonus Paid Time Off Business Casual Work Attire Meal Discount YOUR IMPACT AND RESPONSIBILITIES Culinary Leadership & Operations Lead daily kitchen operations in conjunction with the Culinary Partner to ensure efficiency, consistency, and quality. Oversee food preparation and execution to ensure adherence to recipes, portion standards, and presentation guidelines. Conduct line checks, station setups, and shift walk-throughs to maintain readiness and excellence. Manage kitchen flow, communication, and timing to support smooth service and guest satisfaction. Maintain cleanliness, sanitation, and organization in all kitchen areas. Oversee proper storage, labeling, and rotation of all products. Support the maintenance and care of all kitchen equipment. Team Development & Training Supervise, train, and mentor culinary team members, fostering a culture of pride, accountability, and teamwork. Assist with recruiting, onboarding, and developing new culinary team members. Provide daily feedback, coaching, and recognition to strengthen team performance. Support the Culinary Partner in identifying future leaders and preparing them for growth opportunities. Lead by example-modeling consistency, integrity, and genuine hospitality. Operational Standards & Financial Responsibility Assist with ordering, inventory management, and receiving to maintain optimal stock levels and adequate cost controls. Monitor food quality, waste, and portioning to maintain food cost goals. Support scheduling, labor planning, and daily prep levels based on business volume and forecasts. Communicate effectively with the Culinary Partner and Managing Partner regarding operational needs, opportunities, and concerns. Uphold all safety, sanitation, and compliance standards. Cross-Department Collaboration Partner with front-of-house leadership to ensure smooth coordination between kitchen and service teams. Maintain open and professional communication to support timely, accurate, and guest satisfaction. Foster teamwork across departments to ensure Red Door's brand promise is delivered on every plate. QUALIFICATIONS What Success Looks Like Every shift runs smoothly, with efficient communication and teamwork. Dishes are executed consistently and presented to Red Door standards. The kitchen team feels supported, trained, and motivated. Labor, waste, and food cost goals are achieved through smart, proactive management. Cleanliness, organization, and morale remain high every day. The Culinary Partner trusts the Kitchen Manager to uphold standards and lead with confidence. Qualities that Shine Here Dependable and detail-oriented with a passion for culinary excellence. Hands-on leader who leads through action, not just direction. Calm, confident, and adaptable in fast-paced environments. Strong communicator who builds trust across the team. Organized, self-motivated, and driven to grow within the Red Door brand. Required Skills Minimum 2-3 years of kitchen leadership experience in a full-service or upscale restaurant. Strong culinary knowledge and understanding of scratch cooking techniques. Availability to work a flexible schedule, including nights, weekends, and holidays. Ability to stand, walk, and move for extended periods and lift to 50 pounds. Proven ability to manage people, processes, and priorities with professionalism. Must uphold all Red Door standards for safety, sanitation, and hospitality. RDG is an equal opportunity employer and administers all employment practices without regard to race, color, religion, sex, age, nation original, disability, sexual orientation, gender identity or expression, marital status, veteran status, or any other category protected under applicable law.

Job Description Our Culinary and Dining Manager / Dietary Manager is essential in providing Quality Life to our residents through ensuring our kitchen runs smoothly and ensuring our residents experience an exceptional dining experience. This is a full-time (Monday-Friday) position as a working supervisor. Job duties include: Acting as main cook/culinary lead two days a week. Menu planning, ordering food items semi-weekly Supervision of kitchen, culinary leads, and culinary assistants Interdepartmental coordination to ensure residents' needs are met Qualified candidates will possess high personal integrity and passion for providing an outstanding dining experience and quality food for our residents. Our Culinary Manager stays active on their feel while lifting, pushing, and carrying items. Benefits include the following: Student Loan Reimbursement (up to $30,000!) Earned Wage Access - receive your pay the same day! Medical - including options to receive medication for free and an option to have 100% health coverage if you have access to an alternative medical plan! Vision Free individual dental EAP with free counselling services 401K with employer matching Flexible Spending Accounts for medical and dependent care And more! We would love for you to join our excellent team in providing Quality Life and an outstanding facility to our residents! Sumner Place is a Certified Great Place to Work , has a 4-Star CMS rating, and is an AHCA Silver Award Recipient! #hc191358

Job Description Job Summary - Serve as “second-in-command” of the kitchen, assist the Executive Chef in supervising food production for all food outlets, banquet events and other functions at the club. Supervise food production personnel, assist with food production tasks as needed and assure that quality and cost standards are consistently attained. Job Tasks 1. Prepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces and “specials” to ensure that methods of cooking, garnishing and portion sizes are as prescribed by standardized recipes 2. Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production 3. Assumes complete charge of the kitchen in the absence of the Executive Chef 4. Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities 5. Consistently maintains standards of quality, cost, eye appeal and flavor of foods 6. Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability 7. Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment 8. Prepares reports and schedules, costs menus, and performs other administrative duties as assigned by the Executive Chef 9. Personally works in any station as assigned by the Executive Chef 10. Helps plan energy conservation procedures in the kitchen 11. Assists in the development of training and the provision of professional development opportunities for all kitchen staff. 12. Consults with dining service personnel during daily line-ups 13. Assists in maintaining security of kitchen including equipment, food and supply inventories 14. Assists in food procurement, delivery, storage and issuing of food items 15. Expedites food orders during peak service hours 16. Supervises, trains and evaluates kitchen personnel 17. Coordinates buffet presentations 18. Inspects presentation of food items to insure that quality standards are met 19. Reports all member/guest complaints to the Chef and assists in resolving complaints 20. Monitors kitchen employees' time cards to ensure compliance with posted schedules #hc156819

Job Description 1. Meets or exceeds food service requirements by coordinating the operations within the Food Services Department. Ensures appropriate numbers of competent staff are available to meet food service needs. Ensures food service assignments are based on patient/resident needs and staff competency. Communicates with other healthcare team members and departments to meet food service requirements. Monitors adherence to policy and procedure to ensure safety of patients and staff. Assists in maintaining equipment for food services and reports malfunctioning equipment to appropriate personnel. Keeps management informed of food service and staff issues. Participates in planning meetings Completes reports/assessments as directed by Director/Registered Dietician 2. Problem-solves and makes decisions within areas of accountability by using a well-defined approach to ensure effective and efficient patient care. Prioritizes multiple unit activities in changing environment. Keeps patient/resident needs in the forefront when evaluating alternatives. Uses good judgment when making independent decisions. Negotiates effectively while maintaining positive relationships. Serves as a resource for staff in solving operations issues. Listens effectively and processes key information. Promotes trust with open and effective communication. Communicates organizational management decisions in a positive manner. Recognizes impacts of decisions made. Participates in quality and process improvement initiatives for the department. 3. Monitors performance of department staff by data collection, coaching, education and role modeling at the direction of management to ensure ongoing performance improvement. Provides immediate feedback to staff and management regarding performance issues. Complete performance appraisals. Provide department employee orientation. Role models positive professional characteristics. Contributes to professional growth of colleagues. Assists in preparation and participate in surveys and certifications. Recognizes, takes action and reports deficiencies in a timely manner. 4. Manages all aspects of department operations effectively and efficiently. Manages day-to-day operations, which includes problem solving issues and ensuring effective processing. Develops and documents department procedures to ensure consistent and accurate processing. Works with other departments in providing services and resources. Monitors workflow and departmental processes. Sets and achieves department goals and objectives. 5. Responsible for communication and training of policies related to food services department for Shenandoah Medical Center. Maintains familiarity with all personnel policies and keep staff informed of all changes in policy. Works closely with food service staff in all areas to monitor accuracy and productivity. Remains knowledgeable on how to operate all food service equipment and is able to train workers. Remains up-to-date with all safety equipment and devices, and trains food service workers in the use of safety equipment. Requisitions and orders supplies and equipment when needed. Responsible for compliance of all state, federal and life safety regulations. 6. Supervises and performs employee relations functions effectively to promote a positive work environment, influence retention and enhance communication. Develops, supports, and actively seeks activities and establishes an environment that promotes recognition and retention for employees. Communicates effectively and provides feedback to staff which may include department meetings, individual employee meetings, rounding, etc. Addresses employee issues in an effective and timely manner and keeps Senior Leader informed. Communicates with Senior Leader and HR regarding employee issues appropriately to obtain guidance and reduce potential organizational liability. Enforces and interprets policies and procedures with employees, as necessary. Develops a qualified and productive workforce. Orients new employees in a thorough manner to department and organizational operations and procedures. Offers opportunity for continuing education by sharing own knowledge, accessing internal opportunities, and considering external opportunities to support the continued development of department staff. Monitors and verifies the compliance of staff in regards to maintaining required licenses and certifications, as applicable. Assists with managing departmental financial operations. Maintains, develops, monitors and reports budgets, expenses, variances and strategic planning for department. Maintains timekeeping records and updates appropriately and accurately for department staff. Works with vendors and management, as appropriate, to negotiate best value purchases. Participates in annual budgeting planning process for areas of responsibility. 7. Performs other duties as assigned.