Kitchen manager jobs in Bonita Springs, FL

BE A PART OF OUR SUCCESS! * Educational Assistance with DeVry University with complimentary laptop * Immediate Family Members are also eligible * Competitive Pay with Service Award Incentive * Get paid daily through Daily Pay! * Comprehensive Health Benefits including Medical, Dental, Vision, and more!* * 401(k) retirement savings with company match * Flexible Schedule * All you can eat pancakes + meal discounts! * Employee Discount Program * Development Pathway: Step by step process to grow your career * 3 College Credits hours for completing manager training Founded in 1958, Perkins operates 324 restaurants in 32 states and four Canadian provinces. The Perkins system includes 81 company-owned and operated restaurants and 234 franchised units. Throughout its history, Perkins Restaurant & Bakery has remained true to its mission of providing guests with personalized service and delicious, homestyle food at a great value. Perkins has experienced years of success through ensuring 100% guest satisfaction on every visit. If you want to work and grow with a company who has a proven track record of success, has an unmatched commitment to their employees and employees the best in the industry, you are in the right place! Position Description As a Kitchen Leader, you will be responsible for maintaining direction of kitchen staff members to ensure daily goals and tasks are being met. In addition, you will perform all duties to maximize guest satisfaction and quality work environment. Responsibilities: * Works cooperatively with Kitchen Manager to ensure that all budget expenses are within limits; identifies and communicates ways to improve and streamline operation. * Keeps General Manager/Kitchen Manager informed of problems and/or issues and proposes alternative solutions for consideration. * Maintains a clean and safe facility. * Monitors and oversees food temperatures during hot and cold handling to reduce the incidence of risk factors known to cause food borne illness. * Communicates clearly and concisely both verbally and in writing. * Ensures clear communication with vendors providing restaurant equipment and supplies. * Completes walk-through and temperature checks in the kitchen. * Assists in ordering food, produce, liquor and restaurant supplies. * Assists in receiving deliveries and checks paperwork to ensure receipt of items; provides direction to staff for stocking items. * Performs and is able to assist in all functions for kitchen operations. Qualifications: * Basic skills such as sanitation, safety, and customer service taught through in-house training * Must be able to communicate clearly Physical Requirements / Environment / Work Conditions: * Must have high level of mobility/flexibility * Must be able to work irregular hours under heavy stress/pressure during peak times * Must be able to coordinate multiple tasks simultaneously * Must possess a high level of coordination * Must lift and carry up to 50 pounds for distances up to 30 feet * Must be able to fit through an opening 30" wide * Requires frequent reaching, bending, pushing and pulling * Exposure to heat, steam, smoke, cold and odors * Requires continual standing and walking Benefits & Perks: Disclaimer This job description is not intended, and should not be construed to be, an exhaustive list of all responsibilities, skills, efforts or working conditions associated with the job. It is intended, however, to be an accurate reflection of those principal job elements essential for making decisions related to job performance, employee development and compensation. As such, the employee may perform other duties and responsibilities as required. Compensation: $14.00 - $18.00 per hour 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. Founded in 1958, Perkins operates 277 restaurants in 32 states and two Canadian provinces. The Perkins system includes 81 company-owned and operated restaurants and 196 franchised units. With its diverse, moderately priced menu featuring breakfast, lunch, dinner, and bakery offerings, and its attractive and recently remodeled restaurants designed to facilitate efficiency and guest satisfaction, Perkins American Food Co. is a dining favorite with a solid and respected reputation in the marketplace. The longevity and success of Perkins American Food Co. is largely attributed to the concept's ability to adapt to shifts in consumer dining trends and evolving taste preferences while delivering that homestyle goodness that guests crave. At Perkins, we're always updating our menu with fresh, flavorful and innovative items that take their place right alongside Perkins' iconic guest favorites, some of which have been on our menu for more than 30 years. We also take great pride in differentiating ourselves with the service and experience we provide. This has and continues to be a hallmark of our brand. BE A PART OF OUR SUCCESS Perkins has experienced years of success through ensuring 100% guest satisfaction on every visit. If you want to work and grow with a company who has a proven track record of success, has an unmatched commitment to their employees and employees the best in the industry, you are in the right place!

Job Description Are you a hardworking, service minded leader with a real passion for the hospitality industry? Are you looking to take a step towards building your restaurant manager career, instead of just working a job? We need extraordinary leaders like you to apply for this full service restaurant management position in Fort Myers, FL As a Senior Kitchen Manager, your experience and leadership skills will head up some of the nation's leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, train, and develop them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits Health Benefits Industry Standard Work Week (50-55 hour target) Attainable Bonus Program $65K - $75K Salary Equal Opportunity Employer Key Responsibilities Practice safety as priority #1 for your restaurant team and customers Maintain a high ratio of return customers through great service Oversee guest services and resolve issues Coach and develop restaurant employees to build a cohesive team Promote, demonstrate, and lead a memorable customer restaurant experience You will: Have a minimum of 2 years in Restaurant Management Show success in previous positions Be physically fit and able to regularly walk, climb, crouch and move up to 50 pounds at a time Be able to thrive in a quick paced environment Demonstrate outstanding leadership, communication, and training Have a stable work history Does this sound like you? We'd love to hear from you! Send your resume today!

HeadPinz & Bowland Entertainment Centers Job Type: Full-Time, Non-Exempt Department: Kitchen Reports To: General Manager HeadPinz Naples is seeking a dedicated Kitchen Manager to lead our kitchen team and deliver high-quality food in a fast-paced, energetic environment. This role is responsible for overseeing kitchen operations, managing staff, ensuring food quality and safety, and maintaining cost controls. Key Responsibilities Oversee daily kitchen operations, ensuring efficiency and quality standards. Schedule, train, and supervise kitchen staff. Monitor food preparation to ensure compliance with company recipes and presentation standards. Manage food and labor costs, including ordering supplies and conducting weekly inventory. Maintain a clean, organized, and safe kitchen environment. Ensure all equipment is in good working condition and properly maintained. Uphold food safety and sanitation standards in compliance with regulations. Work closely with sales and event teams to execute group functions and special events. Provide leadership, fostering teamwork and a positive work environment. Qualifications & Requirements High School Diploma or equivalent required. Experience in the food & beverage, hospitality, or bowling/entertainment industry preferred. Previous supervisory experience in a kitchen setting. ServSafe or equivalent food safety certification preferred. Strong leadership, communication, and problem-solving skills. Ability to work in a fast-paced, high-volume environment. Professional appearance and demeanor. Physical Requirements Ability to lift, push, or pull 50+ lbs. Frequent standing, walking, bending, and kneeling. Comfortable working in hot and cold environments. Ability to operate various kitchen equipment safely. Why Join Us? At HeadPinz, we offer a dynamic and fun work environment with opportunities for growth. If you are passionate about food, leadership, and delivering an outstanding guest experience, we'd love to have you on our team!

Job Description Kitchen Manager - Scratch Kitchen, High-Volume Concept Fort Myers, FL If you're the kind of chef who gets more satisfaction from smooth execution than “expressing yourself through specials,” this role will feel like a breath of fresh air. We're representing a refined, high-volume scratch kitchen that runs like a well-oiled machine. The food is top-tier, the systems are tight, and the team is proud of how clean, consistent, and dialed-in they are. They're looking for a Kitchen Manager who can own the back-of-house operations, the kind of leader who can keep a scratch kitchen humming on busy nights without sacrificing quality or sanity. The menu is carefully engineered, and the recipes are set. Your mission is to make sure every plate is perfect, every shift runs clean, and every event goes off without a hitch. What You'll Do Lead a tight-knit BOH team of experienced cooks and prep staff. Maintain operational excellence: sanitation, prep, ordering, and scheduling. Oversee high-volume private events and fine-style plated service. Protect and execute established recipes with precision and pride. Contribute ideas during biannual menu updates, but consistency is king. What You Bring Experience in fine dining, private dining, or corporate-style scratch kitchens. Proven ability to run busy kitchens efficiently while maintaining standards. Hands-on leadership style and a calm, steady presence on the line. Strong organizational and communication skills. A love for structure, process, and excellence. What's in It for You A leadership role where consistency, professionalism, and systems are valued. Stable ownership with growth potential (a second location is on the horizon). Competitive compensation and the chance to be part of a team that truly runs a professional kitchen. If you're ready to step into a role where precision and leadership matter more than ego or creative chaos, we'd like to hear from you.

Kitchen Manager - Sweet Tomatoes About Us Sweet Tomatoes is a Salad, Soup, Pasta and Bakery buffet concept, focused on high-quality ingredients, made-from-scratch recipes, and a welcoming guest experience. We're looking for a hands-on Kitchen Manager who is passionate about fresh food, team development, and flawless execution. Position Overview The Kitchen Manager oversees all back-of-house operations, ensuring our scratch-made soups, salads, bakery items, and hot dishes are prepared to the highest standards. This leader maintains food quality, safety, consistency, and efficiency in a fast-paced, high-volume environment. Key Responsibilities Oversee daily kitchen operations, including prep, production, cooking, and buffet replenishment Ensure all menu items are prepared from scratch following recipe standards and production guides Lead, train, schedule, and develop team members Monitor food safety, sanitation, and proper handling practices at all times Manage inventory, ordering, and waste reduction to maintain cost controls Drive kitchen efficiency through strong organization and clear communication Maintain equipment, cleanliness, and overall BOH organization Support menu rollouts, seasonal items, and ongoing quality improvements Qualifications 3+ years of kitchen leadership experience; buffet or high-volume environment preferred Strong knowledge of scratch cooking, batch production, and food safety standards Ability to lead a diverse team with professionalism and accountability Solid understanding of inventory management and food cost control ServSafe Manager certification (or willingness to obtain) Ability to lift 50+ lbs and stand for extended periods in a busy kitchen environment What We Offer Competitive salary + performance-based bonuses Health, dental, and vision insurance Paid time off

Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable Assistant Kitchen Managers / Sous Chefs (Culinary staff). !! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Control Inventory Assist in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request items Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise kitchen personnel Actively engage in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production/leftovers Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events SAFE SPECIAL DIET AND ALLERGEN FOOD PREPARATIONS Assist in developing and tasting recipes Assist in planning menu Recommend equipment purchases May act as a Front of House supervisor in the absence of other Wolfoods staff Requirements: 2+ years High Volume Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Must work a Minimum 6-days 70-hours per week Must live on-site in a rural setting with the possibility of shared living spaces Must be able to stand for long periods of time Must be able to work for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend, stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to cook from scratch Institutional and batch cooking experience - Highly Desirable Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay based on skill, experience and position. Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer To Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

We are seeking a dynamic and experienced Dining Director to lead our dining services team and ensure the delivery of exceptional dining experiences for our clients and guests. The successful candidate will be responsible for overseeing all aspects of our dining operations, including menu planning, food service, budgeting, and team management. The Dining Director will collaborate with various departments to create a cohesive dining strategy that aligns with our organization's standards and goals. - Develop and implement a comprehensive dining services plan to enhance the quality and efficiency of food service operations. - Oversee menu planning and development to ensure a diverse offering of nutritious and appealing meals that cater to all dietary requirements. - Manage budgeting and financial aspects of the dining services, including cost control, purchasing, and inventory management. - Lead, mentor, and train a team of dining staff to maintain high standards of service, safety, and customer satisfaction. - Establish and maintain strong relationships with vendors, negotiating contracts to secure the best prices and quality for food and supplies. - Ensure compliance with all health and safety regulations, maintaining cleanliness and hygiene throughout the dining facilities. - Monitor customer feedback and make adjustments to food services to enhance guest satisfaction continuously. - Collaborate with administrative teams to align dining services with organizational objectives and special projects. - Proven experience in a leadership role within the hospitality or food service industry. - Exceptional organizational, communication, and leadership skills. - Strong knowledge of dietary needs, food safety standards, and culinary trends. - Proficiency in budgeting, cost management, and financial reporting. - Ability to work in a fast-paced environment while maintaining attention to detail and quality. - Flexibility to work evenings, weekends, and holidays as required. - Competitive salary and performance-based bonuses. - Comprehensive health, dental, and vision benefits. - Opportunities for professional growth and advancement. - Employee discounts on dining services and at partner businesses. - Paid time off and retirement savings plan contributions.

Full-time Description Job Summary (Essential Functions): Serves as “supervisor” in the kitchen. Supervises 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. Cooks and prepares a variety of food products, including meats, seafood, poultry, vegetables, sauces and stocks according to the club's standard recipes using a variety of equipment and utensils according to the daily prep list. Job Tasks/Duties: Prepares and/or directly supervises food production staff responsible for the daily preparation of all food in the outlets to ensure that methods of cooking, garnishing and portion-sizing are as prescribed by the club's standard recipes. Personally works in any station as assigned by Executive Sous Chef or Chef de Cuisine. Take inventory of all items required for station set-up and determine those items that require preparation. Prepares items according to standard recipes. Coordinates and times orders with other kitchen operations. Requisitions items needed to produce menu items. Notifies Executive Sous Chef and Chef de Cuisine of expected shortages. Ensures that assigned work areas and equipment are clean and sanitary. Sets-up, maintains and breaks down prep cook station. Covers, dates and neatly stores all leftover products that are re-usable. Makes recommendations for maintenance, repair and upkeep of the line prep area and equipment. Closes the kitchen properly using the closing checklist. Attends kitchen staff meetings and offers suggestions for improvements. Assists with other duties as assigned by Executive Sous Chef and Chef de Cuisine. Requirements Education and/or Experience: High School diploma or GED. Successful completion of a two-year course at culinary school preferred. A minimum of five years of experience in kitchen preparation and cooking. Licenses and Special Requirements: Food safety certification. Job Knowledge, Core Competencies and Expectations: Ability to effectively supervise all kitchen food production employees Prepares menu items as needed for member or guest service. Follows all state and local health and food safety regulations. Follows all safety procedures for operating and cleaning machinery. Knowledge of and ability to perform required role during emergency situations. Physical Demands: Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach. Push, pull or lift up to 50 pounds. Continuous repetitive motions. Work in hot, humid and noisy environment. Salary Description 29.00

Job Description The Sundial Beach Resort and Spa located on Sanibel Island is currently seeking an experienced Kitchen Supervisor to join our Culinary team. The Kitchen Supervisor is responsible for creating and producing all food products from the Sundial kitchen by ensuring proper cost control, effective safety, sanitation processed and the highest level of quality started in timing, taste and presentation. Primary Responsibilities: Performs all functions and positions in the Sundial Kitchen as needed, with the ability and knowledge to create advance soups, sauces and specials Assists with Menu Development. Oversees the hotline and expedites as needed. Assist with the training and development of culinary associates. Ensure the completion of all prep and menu items in accordance with recipes and special requests Creates daily specials and meets with wait staff and cooks to conduct tasting./ training for up sell opportunities. Ensures deliveries are properly stored and organized. Preps for soups, salads, cold and hot buffet stock and backup. Communicates between shifts and ensures adequate prep for the next shift. Assists with organization of items in the kitchen to ensure consistency and efficiency in producing of all food items. Performs other duties as needed by the Culinary Management team. Required Skills and Experience: Excellent guest services skills Demonstrate creative ability. Excellent communication skills. Professional conduct and appearance. Strong organization and time management skills. Proactive Leadership Skills. Ability to work independently, meet deadlines and handle multiple duties at once. Knowledge of advanced cooking techniques with 5 years of progressive culinary experience in high volume restaurant setting. Previous exposure to hot and cold food preparation as well as prior Garde Manger and pastry experience. 2-3 years experience and willingness to train and develop staff. ServSafe Certification required. The Sundial Beach Resort & Spa is managed by Columbus Hospitality Management, a company committed to providing quality service and memorable guest experiences in a positive and welcoming work environment. We are focused on supporting the needs of our team through our commitment to the family/work life balance and by providing development opportunities. We are proud to be a Drug Free Workplace/EOE. All applicants will be required to submit to a background check prior to employment.

Job Description About the Role: We are seeking a highly skilled and experienced Kitchen Lead to join our team. As the Kitchen Lead, you will be responsible for overseeing the daily operations of the kitchen, ensuring that all food is prepared according to establish recipes and procedures and is of the highest standards of quality and safety. You will work closely with the General Manager to manage inventory, and maintain a clean and organized kitchen environment. Your leadership and expertise will be critical in ensuring that our customers receive exceptional dining experiences. Minimum Qualifications: 5+ years of experience in a professional kitchen environment Proven track record of success in a leadership role Strong knowledge of food safety and sanitation practices Excellent communication and interpersonal skills Ability to work in a fast-paced, high-pressure environment Ability to stand for extended periods Preferred Qualifications: Food handlers license Experience with inventory management and ordering Experience with staff scheduling and management Responsibilities: Oversee daily kitchen operations, including food preparation, cooking, and cleaning Providing supervision to all kitchen staff. Responsible for making sure the kitchen is staffed appropriately in coordination with the General Manager Responsible for food preparation according to established recipes and procedures. Manage inventory and order supplies as needed to ensure adequate stock levels Ensure compliance with all health and safety regulations and guidelines Train and supervise kitchen staff, providing guidance and support as needed Maintains cleanliness in the kitchen work area, dining room area, food preparation area, refrigerator, walk-in, freezer and pantry. Ensures all kitchen equipment is operating properly and is used properly to ensure safety in the kitchen. Skills: As the Kitchen Lead, you will utilize your strong leadership, communication, and organizational skills on a daily basis. You will also use your expertise in food safety and sanitation practices to ensure that all food is prepared to the highest standards and according to company practices. Additionally, your ability to manage inventory and staff will be critical in ensuring the smooth operation of the kitchen.

Who We Are Since opening our doors in 1992, we have dedicated ourselves to creating exhilarating moments and enduring memories. To do so, we bring our core values to your table every day: Culinary Excellence, Sustainable Seafood, Southern Hospitality, Company Culture, and Philanthropy are what make Truluck's, Truluck's. Our restaurant managers play a key role in the delivery of these core values. We are here to make good things happen for other people. We are currently seeking Fine Dining Service Manager candidates who will dedicate themselves to exceptional hospitality as a member of our leadership team. The Restaurant Manager leads multiple departments and assists the General Manager in the overall leadership of the restaurant. Successful candidates must have a minimum of five (5) years' experience in a leadership-type role within the high-end restaurant industry. This is a once-in-a-career opportunity to join an award-winning organization! Successful candidates must have previous hospitality experience, a proven history of professionalism, accountability, and team commitment. We are actively looking for someone who is high energy and has the talent and drive of a General Manager. We are looking for the best fine dining leaders in the Naples area! We have attracted the best pros in the business to our teams over the years. Our leadership operates from a position of support which creates one of the best work environments of our people's lives. If you are a restaurant professional in the Naples area, with serious talent, and are ready to take your career to the next level, come work with us. Why us? At Truluck's, we make choices that honor the plate, the palate, and the planet. We practice TRU Sustainability, by maintaining an unwavering commitment to serving the highest-quality sustainable seafood. We will never serve endangered, overfished species, and we always follow Ocean Conservancy guidelines. Our Florida Stone Crab is captured by our team of professional crabbers, and our produce is sourced from local growers whenever possible.

A Restaurant Manager at Cooper's Hawk helps manage the complexities of running a high-volume, scratch kitchen, full-service restaurant, complete with a retail market, tasting room and Wine Club program. You'll do more than just manage a shift - you'll grow and inspire a team, deliver uncompromising hospitality to our guests and help grow a vibrant wine club community. By adhering to high standards and adding a touch of color, you'll turn moments into lasting memories. Restaurant Manager compensation range is $57,000-$65,000/year + 10% bonus potential. The final offered salary will be based on several factors, including but not limited to the candidate's depth of experience, skill set, qualifications, and internal pay equity. What You Will Get * 50 percent Dining and Carryout Discount; 40 percent Retail Wine Discount; 20 percent Discount on Retail and Private Events * Monthly Complimentary Wine Tasting for Two * Medical, Prescription, Dental, Vision and Telehealth plus Wellness Discount * 401(k) with Company Match * Health & Flexible Savings Accounts- Health and Dependent Care * Long-Term Disability; Voluntary Short-Term Disability * Basic Life and AD&D Insurance (with option to purchase additional coverage) * Paid Parental Leave * Paid Time Off * Access to Team Member Relief Program * Wellness and Mental Health Support * "Everyday Benefits" Program to include insurance coverage (pet, life, auto, home/property) and employee discounts on goods and services * Team Member Rewards, Milestone Recognition and Referral Bonuses * Career Development Opportunities How You Will Succeed Show Up Ready: Come prepared, stay sharp, and start strong. * Lead 1-2 department areas with confidence * Maintain a professional image and uphold Cooper's Hawk standards * Use tools like POS systems, scheduling and inventory software, and Microsoft Office to stay organized * Conduct weekly inventory and manage department-level financial performance Own What You See: Take responsibility, jump in, and do what needs to be done. * Hire, train, and schedule hourly Team Members * Ensure policies and operating systems are followed * Maintain a safe, secure, and healthy work environment * Take initiative to solve problems and improve operations Stay in Sync: Communicate often, move with your team, and keep service flowing. * Foster strong collaboration between kitchen and front-of-house teams * Lead department and Community meetings * Coach and develop Team Members to ensure smooth shift execution * Partner with the General Manager to achieve restaurant goals Make It Personal: Be genuine, listen well, and tailor the experience. * Represent Cooper's Hawk values and create a respectful, inclusive work culture * Support your team with the tools and training they need to succeed * Provide personalized service that makes every guest special Add a Touch: Go beyond the expected to create memorable moments. * Build and grow our Wine Club Community by educating guests and inviting them to join * Empower your team to create special experiences that keep guests coming back * Celebrate wins, big and small, with your team and your guests What You Will Bring * Must represent Cooper's Hawk values * 1-2 years of supervisory experience in a full-service restaurant. Scratch kitchen experience preferred. * Minimum age requirement of 21 years * Excellent verbal and written communication skills * Is results-driven; able to coach team to hit restaurant targets (i.e. Wine Club Community growth) * Ability to read, understand and communicate in English * Demonstrates financial acumen * Proficient in Microsoft Office Suite * Preferred certifications include ServSafe and state/local licensing requirements * Must be able to lift and carry up to 40 lbs. * Must be able to stand for at least 10 hours per shift * Must have the ability to work 50-60 hours per week * Must be able to work flexible shifts and schedules, inclusive of weekends and some holidays Cooper's Hawk reviews several factors when establishing compensation. Salaries and hourly wages appearing in a job posting may be published by third parties and may not reflect the salaries or hourly wages offered by Cooper's Hawk. Cooper's Hawk is an equal opportunity employer. All qualified applicants are considered for employment without regard to the person's race, color, religion, national origin, sex, sexual orientation, age, marital status, veteran status, disability, or any other characteristic protected by applicable law. Cooper's Hawk makes reasonable accommodations during all aspects of the employment process, including during the interview process. The information provided above indicates the general nature and level of work required of the position and is not a comprehensive list of all responsibilities or qualifications. The Benefits list is only a highlight of some of the benefits offered to team members; eligibility for certain benefits apply. About Us Cooper's Hawk Winery & Restaurants was created with the inspiration of bringing the Napa Valley experience to all of America, by combining an elegant tasting room with a polished casual restaurant and scratch kitchen. Cooper's Hawk wines have won hundreds of awards and are the Official Wines of the Screen Actors Guild Awards. We are built upon the belief that food and wine hold the power to forge a COMMUNITY, and with the world's largest wine club membership, we are paving the way to democratizing the good life!

Responsibilities Coordinate daily Front of the House and Back of the House restaurant operations. Deliver superior service and maximize customer satisfaction. Respond efficiently and accurately to customer complaints. Regularly review product quality and research new vendors Organize and supervise shifts Appraise staff performance and provide feedback to improve productivity. Estimate future needs for goods, kitchen utensils, and cleaning products. Ensure compliance with sanitation and safety regulations. Manage the restaurants good image and suggest ways to improve it Control operational costs and identify measures to cut waste. Create detailed reports on weekly, monthly, and annual revenues and expenses. Promote the brand in the local community through word-of-mouth and restaurant events Recommend ways to reach a broader audience (e.g. discounts and social media ads) Train new and current employees on proper customer service practices Implement policies and protocols that will maintain future restaurant operations. Requirements and skills Proven work experience as a Restaurant Manager, Restaurant General Manager, Hospitality Manager Proven customer service experience as a manager Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff Familiarity with restaurant management software, like OpenTable and PeachWorks Strong leadership, motivational and people skills Acute financial management skills BSc degree in Business Administration; hospitality management or culinary schooling is a plus

Connors Steak & Seafood is growing, and we need you! Specializing in aged steaks and fresh seafood, as well as gourmet salads, pastas and more, Connors Steak & Seafood is committed to providing a superior dining experience each and every day. Our mission is to exceed all of our guests' expectations through quality-driven offerings and service. 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... 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 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 Thank you for your interest! Supplemental pay Bonus pay Benefits Health insurance Dental insurance Vision insurance Flexible schedule Life insurance Employee discount Paid training Paid time off Disability insurance

Title: Food Pantry Manager Reports to: Program Manager and/or Director 211 South 9th St., Immokalee FL 34142 Classification: Hourly/NonExempt Catholic Charities, Diocese of Venice, Inc. provides services to people of all races, backgrounds and beliefs. We offer a variety of housing and social service programs to individuals, families and communities across ten counties in Southwest Florida. The Food Pantry Manager shall provide a safe, attractive, comfortable, clean and efficient space within Guadalupe Social Services and is responsible for the management, inspection and maintenance of the food pantry. Job Responsibilities Ordering, stocking, and maintaining food pantry items. Oversee and manage volunteers in the food pantry. Greet clients with courtesy and respect. Prepare food bags for client distribution. Manage the holiday food distribution. Receive, unload and stock food donations and purchases. Recycle and/or dispose of boxes and containers. Coordinate and assist with home deliveries of food bags. Assist with pick-up of food and other donations. Help with the preparation of food and maintenance reports. Responsible for building and grounds maintenance. Oversee equipment functioning and maintenance of major appliances, generator, and air conditioning units. Oversee safety and maintenance of agency vehicles. Works harmoniously with staff, supervisors, volunteers, community partners and the public to ensure that GSS provides high quality social services to the Immokalee community. Other duties as assigned.

132jobs found.Search Results List132 rows Job TitleCustodian Job ID20253801 LocationLexington Middle DepartmentLexington Middle Job FamilyNonInstructional, NonAdmin Posted Date12/01/2025 Job TitleCustodian, (Anticipated) Job ID20253800 LocationLehigh Senior High DepartmentLehigh Senior High Job FamilyNonInstructional, NonAdmin Posted Date12/01/2025 Job TitleESE, (Prekindergarten Handicapped) Job ID20253578 LocationSpring Creek Elementary DepartmentSpring Creek Elementary Job FamilyInstructional Posted Date12/01/2025 Job TitleESE, (Varying Exceptionalities) Job ID20253595 LocationTortuga Preserve Elementary DepartmentTortuga Preserve Elementary Job FamilyInstructional Posted Date12/01/2025 Job TitleExecutive Assistant, (Anticipated) Job ID20253683 LocationWest Region DepartmentWest Region Job FamilyNonInstructional, NonAdmin Posted Date12/01/2025 Job TitleForeign Language Spanish Job ID20253805 LocationRiverdale High DepartmentRiverdale High Job FamilyInstructional Posted Date12/01/2025 Job TitleInstruction/Curriculum, (Anticipated) Job ID20253747 LocationLexington Middle DepartmentLexington Middle Job FamilyInstructional Posted Date12/01/2025 Job TitleInstructional Support Job ID20253466 LocationTanglewood Elementary DepartmentTanglewood Elementary Job FamilyNonInstructional, NonAdmin Posted Date12/01/2025 Job TitleInstructional Support Job ID20253806 LocationAmanecer Elementary DepartmentAmanecer Elementary Job FamilyNonInstructional, NonAdmin Posted Date12/01/2025 Job TitleInstructional Support (Parent Involvement) Job ID20253734 LocationAmanecer Elementary DepartmentAmanecer Elementary Job FamilyNonInstructional, NonAdmin Posted Date12/01/2025 Job TitleManager, Food and Nutrition Services (Intern), (Anticipated) Job ID20253785 LocationFood Services DepartmentFood Services Job FamilyNonInstructional, NonAdmin Posted Date12/01/2025 Job TitleMath Job ID20253399 LocationRiverdale High DepartmentRiverdale High Job FamilyInstructional Posted Date12/01/2025 Job TitleOccupational Therapist Job ID20253804 LocationCounty Wide Exc Child Prog DepartmentCounty Wide Exc Child Prog Job FamilyInstructional Posted Date12/01/2025 Job TitlePrincipal, (Open to Current SDLC Principals or SDLC Assistant Principal Pool Only) Job ID20253751 LocationCaloosa Middle DepartmentCaloosa Middle Job FamilyAdministrator Posted Date12/01/2025 Job TitleSupervisor, Building, (Anticipated) Job ID20253740 LocationBonita Springs High DepartmentBonita Springs High Job FamilyNonInstructional, NonAdmin Posted Date12/01/2025 Job TitleVocational Automotive Mechanics Job ID20252855 LocationFort Myers Technical College DepartmentFort Myers Technical College Job FamilyInstructional Posted Date12/01/2025 Job TitleWorker, Food and Nutrition Services Job ID20253803 LocationVillas Elementary DepartmentVillas Elementary Job FamilyNonInstructional, NonAdmin Posted Date12/01/2025 Job TitleFifth Grade Job ID20253736 LocationHector A Cafferata Jr Elem DepartmentHector A Cafferata Jr Elem Job FamilyInstructional Posted Date11/29/2025 Job TitleLicensed Mental Health Professional (District) Job ID20253644 LocationSchoolCounseling/MentalHealth DepartmentSchoolCounseling/MentalHealth Job FamilyInstructional Posted Date11/27/2025 Job TitleSoftball Assistant Coach Job ID20253166 LocationEast Lee County High DepartmentEast Lee County High Job FamilyCasual Employee Posted Date11/26/2025 Job TitleTrack Assistant Coach, (Boys) Job ID20253162 LocationEast Lee County High DepartmentEast Lee County High Job FamilyCasual Employee Posted Date11/26/2025 Job TitleWorker, Food and Nutrition Services Job ID20253799 LocationBayshore School DepartmentBayshore School Job FamilyNonInstructional, NonAdmin Posted Date11/26/2025 Job TitleAssistant Director, Payroll Job ID20253710 LocationPayroll Department DepartmentPayroll Department Job FamilyAdministrator Posted Date11/25/2025 Job TitleBasketball Assistant Coach, (Girls) Job ID20253427 LocationFort Myers High DepartmentFort Myers High Job FamilyCasual Employee Posted Date11/24/2025 Job TitleCheerleading Sponsor (Freshman), (Winter), (Anticipated) Job ID20253795 LocationCypress Lake High DepartmentCypress Lake High Job FamilyCasual Employee Posted Date11/24/2025 Job TitleCheerleading Sponsor (Junior Varsity), (Winter), (Anticipated) Job ID20253794 LocationCypress Lake High DepartmentCypress Lake High Job FamilyCasual Employee Posted Date11/24/2025 Job TitleESE, (Varying Exceptionalities), (Support Facilitator) Job ID20253306 LocationRiverdale High DepartmentRiverdale High Job FamilyInstructional Posted Date11/24/2025 Job TitleInstructional Support, (ESE) Job ID20253665 LocationAllen Park Elementary DepartmentAllen Park Elementary Job FamilyNonInstructional, NonAdmin Posted Date11/24/2025 Job TitleInstructional Support, (ESE), (Anticipated) Job ID20253454 LocationVeterans Park Acad for Arts DepartmentVeterans Park Acad for Arts Job FamilyNonInstructional, NonAdmin Posted Date11/24/2025 Job TitleInstructional Support, (ESOL) Job ID20253798 LocationVeterans Park Acad for Arts DepartmentVeterans Park Acad for Arts Job FamilyNonInstructional, NonAdmin Posted Date11/24/2025 Job TitleKindergarten Job ID20253797 LocationN Fort Myers Acad for the Arts DepartmentN Fort Myers Acad for the Arts Job FamilyInstructional Posted Date11/24/2025 Job TitleLanguage Arts Job ID20253608 LocationVeterans Park Acad for Arts DepartmentVeterans Park Acad for Arts Job FamilyInstructional Posted Date11/24/2025 Job TitleSpecialist, Technical Support, (Anticipated) Job ID20253796 LocationCypress Lake High DepartmentCypress Lake High Job FamilyNonInstructional, NonAdmin Posted Date11/24/2025 Job TitleTeacher on Assignment (District), (ESOL) Job ID20253346 LocationDepartment of ESOL DepartmentDepartment of ESOL Job FamilyInstructional Posted Date11/24/2025 Job TitleWeightlifting Head Coach (Girls), (Anticipated) Job ID20253792 LocationCypress Lake High DepartmentCypress Lake High Job FamilyCasual Employee Posted Date11/24/2025 Job TitleWrestling Assistant Coach (Girls), (Anticipated) Job ID20253793 LocationCypress Lake High DepartmentCypress Lake High Job FamilyCasual Employee Posted Date11/24/2025 Job TitleSupervisor, Transportation and Maintenance (Anticipated) Job ID20253743 LocationTrans East-Office/Garage DepartmentTrans East-Office/Garage Job FamilyNonInstructional, NonAdmin Posted Date11/22/2025 Job TitleBeach Volleyball Assistant Coach, (Anticipated) Job ID20253685 LocationBonita Springs High DepartmentBonita Springs High Job FamilyCasual Employee Posted Date11/21/2025 Job TitleBeach Volleyball Head Coach, (Anticipated) Job ID20253687 LocationBonita Springs High DepartmentBonita Springs High Job FamilyCasual Employee Posted Date11/21/2025 Job TitleBiology, (Anticipated) Job ID20253706 LocationBonita Springs High DepartmentBonita Springs High Job FamilyInstructional Posted Date11/21/2025 Job TitleFlag Football Assistant Coach Job ID20253788 LocationFort Myers High DepartmentFort Myers High Job FamilyCasual Employee Posted Date11/21/2025 Job TitleResearch, Critical Thinking, (Anticipated) Job ID20253791 LocationThe Sanibel School DepartmentThe Sanibel School Job FamilyInstructional Posted Date11/21/2025 Job TitleSocial Science, (Anticipated) Job ID20253787 LocationOak Hammock Middle DepartmentOak Hammock Middle Job FamilyInstructional Posted Date11/21/2025 Job TitleSoftball Assistant Coach Job ID20253789 LocationFort Myers High DepartmentFort Myers High Job FamilyCasual Employee Posted Date11/21/2025 Job TitleSpecialist, Information,(Anticipated), (Temporary) Job ID20253790 LocationTanglewood Elementary DepartmentTanglewood Elementary Job FamilyCasual Employee Posted Date11/21/2025 Job TitleTennis Head Coach, (Girls) (Anticipated) Job ID20253686 LocationBonita Springs High DepartmentBonita Springs High Job FamilyCasual Employee Posted Date11/21/2025 Job TitleThird Grade Job ID20253574 LocationHeights Elementary DepartmentHeights Elementary Job FamilyInstructional Posted Date11/21/2025 Job TitleAssistant Manager, Food and Nutrition Services Job ID20253620 LocationLehigh Acres Middle DepartmentLehigh Acres Middle Job FamilyNonInstructional, NonAdmin Posted Date11/20/2025 Job TitleBiology Job ID20253773 LocationRiverdale High DepartmentRiverdale High Job FamilyInstructional Posted Date11/20/2025 Job TitleCoordinator, Teaching and Learning, (K-2) Job ID20253782 LocationCurriculum & Instr Innovation DepartmentCurriculum & Instr Innovation Job FamilyAdministrator Posted Date11/20/2025 more

FastTrax Fort Myers is seeking an experienced Kitchen Manager to lead all kitchen operations, ensuring high-quality food production, efficiency, and compliance with safety and sanitation standards. This individual will oversee the kitchen team, manage inventory, control food costs, and maintain a clean and organized environment to provide an exceptional guest experience. Key Responsibilities Oversee daily kitchen operations, ensuring smooth food preparation and service. Maintain high standards for food quality, presentation, and consistency. Hire, train, and mentor kitchen staff to foster a positive and productive work environment. Manage staff schedules to optimize labor efficiency. Monitor inventory, control food costs, and order supplies to meet budget goals. Enforce food safety and sanitation regulations, ensuring proper storage, handling, and cleanliness. Collaborate with management on menu development and promotions. Ensure all kitchen equipment is properly maintained and operational. Address and resolve customer concerns related to food quality and service. Qualifications and Requirements Proven experience as a Kitchen Manager, Head Chef, or similar role in a high-volume restaurant or entertainment venue. Strong leadership and team management skills. Extensive knowledge of food safety and sanitation regulations. Ability to work in a fast-paced environment while maintaining attention to detail. Excellent problem-solving and organizational skills. Proficiency in inventory management and cost control. Availability to work flexible hours, including nights, weekends, and holidays. Culinary certification or relevant training is a plus. Why Join FastTrax Fort Myers? FastTrax Fort Myers is set to open in August 2025, bringing bowling, go-karts, and an exciting dining experience to the area. As Executive Chef, you will play a key role in shaping the food and beverage program while being part of a dynamic and growing team. Apply today and be a part of the FastTrax experience.

BE A PART OF OUR SUCCESS! * Educational Assistance with DeVry University with complimentary laptop * Immediate Family Members are also eligible * Competitive Pay with Service Award Incentive * Get paid daily through Daily Pay! * Comprehensive Health Benefits including Medical, Dental, Vision, and more!* * 401(k) retirement savings with company match * Flexible Schedule * All you can eat pancakes + meal discounts! * Employee Discount Program * Development Pathway: Step by step process to grow your career * 3 College Credits hours for completing manager training Founded in 1958, Perkins operates 324 restaurants in 32 states and four Canadian provinces. The Perkins system includes 81 company-owned and operated restaurants and 234 franchised units. Throughout its history, Perkins Restaurant & Bakery has remained true to its mission of providing guests with personalized service and delicious, homestyle food at a great value. Perkins has experienced years of success through ensuring 100% guest satisfaction on every visit. If you want to work and grow with a company who has a proven track record of success, has an unmatched commitment to their employees and employees the best in the industry, you are in the right place! Position Description As a Kitchen Leader, you will be responsible for maintaining direction of kitchen staff members to ensure daily goals and tasks are being met. In addition, you will perform all duties to maximize guest satisfaction and quality work environment. Responsibilities: * Works cooperatively with Kitchen Manager to ensure that all budget expenses are within limits; identifies and communicates ways to improve and streamline operation. * Keeps General Manager/Kitchen Manager informed of problems and/or issues and proposes alternative solutions for consideration. * Maintains a clean and safe facility. * Monitors and oversees food temperatures during hot and cold handling to reduce the incidence of risk factors known to cause food borne illness. * Communicates clearly and concisely both verbally and in writing. * Ensures clear communication with vendors providing restaurant equipment and supplies. * Completes walk-through and temperature checks in the kitchen. * Assists in ordering food, produce, liquor and restaurant supplies. * Assists in receiving deliveries and checks paperwork to ensure receipt of items; provides direction to staff for stocking items. * Performs and is able to assist in all functions for kitchen operations. Qualifications: * Basic skills such as sanitation, safety, and customer service taught through in-house training * Must be able to communicate clearly Physical Requirements / Environment / Work Conditions: * Must have high level of mobility/flexibility * Must be able to work irregular hours under heavy stress/pressure during peak times * Must be able to coordinate multiple tasks simultaneously * Must possess a high level of coordination * Must lift and carry up to 50 pounds for distances up to 30 feet * Must be able to fit through an opening 30" wide * Requires frequent reaching, bending, pushing and pulling * Exposure to heat, steam, smoke, cold and odors * Requires continual standing and walking Benefits & Perks: Disclaimer This job description is not intended, and should not be construed to be, an exhaustive list of all responsibilities, skills, efforts or working conditions associated with the job. It is intended, however, to be an accurate reflection of those principal job elements essential for making decisions related to job performance, employee development and compensation. As such, the employee may perform other duties and responsibilities as required. Somos un empleador con igualdad de oportunidades y todos los candidatos calificados recibirán consideración por el empleo sin distinción de raza, color, religión, sexo, origen nacional, estado de discapacidad, estado de veterano protegido o cualquier otra característica protegida por la ley. Founded in 1958, Perkins operates 277 restaurants in 32 states and two Canadian provinces. The Perkins system includes 81 company-owned and operated restaurants and 196 franchised units. With its diverse, moderately priced menu featuring breakfast, lunch, dinner, and bakery offerings, and its attractive and recently remodeled restaurants designed to facilitate efficiency and guest satisfaction, Perkins American Food Co. is a dining favorite with a solid and respected reputation in the marketplace. The longevity and success of Perkins American Food Co. is largely attributed to the concept's ability to adapt to shifts in consumer dining trends and evolving taste preferences while delivering that homestyle goodness that guests crave. At Perkins, we're always updating our menu with fresh, flavorful and innovative items that take their place right alongside Perkins' iconic guest favorites, some of which have been on our menu for more than 30 years. We also take great pride in differentiating ourselves with the service and experience we provide. This has and continues to be a hallmark of our brand. BE A PART OF OUR SUCCESS Perkins has experienced years of success through ensuring 100% guest satisfaction on every visit. If you want to work and grow with a company who has a proven track record of success, has an unmatched commitment to their employees and employees the best in the industry, you are in the right place!

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