Kitchen manager jobs in Bristol, CT - 725 jobs

HARRY B BROWNSON COUNTRY CLUB INC, located at 15 Soundview Avenue in Huntington, Connecticut, is a distinguished country club serving the community in Shelton, CT. Known for its excellent amenities and vibrant member-focused culture, the club is committed to providing exceptional experiences for its members, offering a range of recreational, dining, and social opportunities. With a tradition of excellence, it continually strives to enhance services and deliver value to its members and guests. Role Description This is a full-time, on-site role based in Shelton, CT for an Assistant General Manager. The Assistant General Manager will support the General Manager in overseeing daily operations, maintaining quality standards, and ensuring exceptional experiences for members and guests. Responsibilities will include supervising staff, managing events, overseeing financial processes, maintaining facilities, driving member satisfaction, and supporting administrative tasks. The ideal candidate will uphold the club's high standards of service and help foster a welcoming and professional environment. Qualifications Excellent leadership, team management, and interpersonal communication skills. Experience in hospitality management, event coordination, and delivering high-quality service experiences. Proficiency in financial planning, budget management, and operational oversight. Problem-solving skills, organizational abilities, and attention to detail for managing day-to-day operations efficiently. Previous experience within a country club, hospitality, or service-focused setting is preferred. Ability to work effectively in a fast-paced, guest-oriented environment. Bachelor's degree in Hospitality Management, Business Administration, or equivalent experience is a plus.

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 pay range for this position is $80,000 - 85,000 per year. 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: Lucky Strike Entertainment Benefits

Head Chef The Head Chef is responsible for leading all culinary operations for a high-volume, scratch-kitchen restaurant concept focused on quality ingredients, seasonal menus, and a consistent guest experience. This role oversees menu execution, kitchen leadership, food safety, cost control, and team development while maintaining operational excellence and profitability. About the Opportunity This role offers the opportunity to lead a well-established kitchen operation with a strong culinary identity and guest-focused culture. The Head Chef will play a key role in menu execution, kitchen standards, and team development while partnering closely with restaurant leadership. Key Responsibilities Lead and manage all day-to-day kitchen operations including prep, cooking, plating, and service execution Develop and execute seasonal menus emphasizing from-scratch cooking and high-quality ingredients Ensure consistency, presentation standards, and quality control across all menu items Recruit, train, mentor, and supervise kitchen staff including sous chefs, line cooks, and prep cooks Create and manage kitchen schedules to support service needs and labor targets Oversee inventory management, ordering, vendor relationships, and food cost controls Maintain compliance with all local health department regulations and food safety standards Enforce proper food handling, storage, sanitation, and cleanliness procedures Collaborate with front-of-house leadership to ensure smooth service flow and strong guest experience Support special events, catering, and menu tastings as required Lead by example with professionalism, accountability, and teamwork Required Qualifications 5+ years of progressive culinary leadership experience in a full-service restaurant environment Proven experience managing high-volume kitchens with from-scratch menus Strong leadership, coaching, and team-building skills Solid understanding of food safety, sanitation, and health department compliance Experience with inventory management, food cost control, and labor management Ability to work flexible schedules including nights, weekends, and holidays Preferred Qualifications Culinary degree or formal culinary training Experience with seasonal menu development and menu costing Strong organizational and communication skills Physical & Work Requirements Ability to stand for extended periods in a fast-paced kitchen environment Ability to lift up to 50 lbs Comfortable working in hot, cold, and loud kitchen conditions

JOIN THE TEAM AT GEISSLER'S! We are hiring for our Kitchen in our East Windsor location --- part-time, flexible hours!! You will provide quality customer service by maintaining and operating the Kitchen/ Commissary in an efficient manner within store policies. Proper performance of the duties and responsibilities of this position is essential to achieve and maintain healthful, sanitary, and suitable shopping conditions. Essential Duties and Responsibilities: Prepare, and maintain the daily hot food bar. Prepare and maintain the pre-prepared food section. Assisting deli staff. Assisting with basic cleaning and sanitation. Other duties may be requested or assigned. Qualifications Education/ Experience Prior food service experience is preferred, but we are willing to train the right candidate. ServeSafe certification is encouraged.

FIND YOUR FIRE! At Sally's Apizza we have been creating New Haven Style Apizza since 1938 and are now expanding to locations across the United States. Famous for our distinctive tomato sauce and chewy, crispy crust with an iconic oven-kissed char, Sally's draws pizza fans from around the world. We hand-craft authentic pizza in custom-designed ovens, using the original recipes. Sally's mission is to make great pizza available to everyone. With Sally's growth, comes new opportunities from management to corporate roles. We offer coaching, training and promotion within giving you a path to pursue your future career goals. -------------------- DESCRIPTION As a member of the management team, the Kitchen Manager will conduct the day-to-day restaurant operations according to company standards and policies. Working under the General Manager, the Kitchen Manager will assist the management and development of new concepts, create standardized recipes, keep food costs at a minimum, and at the same time, initiate and sustain an ongoing presence in our brand. The Kitchen Manager will maintain internal controls and ensure quality, consistency, and hygiene for the restaurant's products and equipment. The Kitchen Manager allocates resources, executes controls, trains, and develops kitchen staff, systemizes daily functioning and food service, and maintains efficient Kitchen Operations. Reports to the General Manager. Directly oversees the Sous Chef. -------------------- SALARY & BENEFITS Starting at $70,000 annually depending on experience, plus bonus Health Insurance Dental Insurance Vision insurance Short-term Disability Long-Term Disability Group Life Sick Time & Vacation Time or Paid time off -------------------- As the Kitchen Manager, you will... As a kitchen supervisor, you will manage all activities in the kitchen. Be a teacher and mentor to all back-of-house employees. At times, collaborate with the Culinary Operations Manager to develop new recipes, dishes, and procedures. Train kitchen personnel in best practices for cleanliness and sanitation. Control food costs to budgeted levels. Conduct daily shift line checks, ensuring that prepped food is up to company standards. Supervise and inspect all prep procedures ensuring company recipes are adhered to. Maintain a clean and safe environment, instructing staff in proper food preparation, food storage, and use of kitchen equipment. Ensure that food service products, presentation, and plating are of the highest quality, and are prepared in a timely manner. Be responsible for food quality, food service, and presentation while adhering to recipes and standard operating procedures. Be responsible for placing food orders and conducting end-of-period food inventory. Monitor refrigeration and storage operations through proper product rotation to eliminate spoilage. Recognize and cultivate future culinary leaders from within the back-of-house ranks. Be scheduled to open the restaurant 2-3 days per week as the manager on duty. Effectively communicate with other managers and line staff in a fast-paced restaurant environment. Possess the ability to take direction and feedback, using it to improve future performance. -------------------- JOB REQUIREMENTS OF THE KITCHEN MANAGER Technical: Thorough knowledge of Food Safety systems and procedures; excellent food prep & knife skills, strong Computer Skills (Microsoft Office, Brink POS preferred); and the ability to conduct theoretical food, purchasing, and labor costing and analysis Language: English, Basic Spanish (preferred but not required) Experience High school or GED equivalent Formal culinary training or associate degree in culinary arts (preferred but not required) Minimum 2-3 years in a leadership role within a full-service restaurant kitchen Certifications: ServeSafe Certified Work Environment: This hands-on position requires 90% of the work week to be spent actively engaged in running culinary operations. Must be able to work on your feet for up to 10 hours at a time and be able to lift at least 50 lbs. Must be able to travel within your region. Details: Full Time, In-Person, Day, Evening & Weekend availability -------------------- ROLE COMPETENCIES Attention To Detail : Taking responsibility for a thorough and detailed method of working. Functional Expertise and Usage: Possess the situational awareness to recognize problems and find creative solutions to those problems Organizational Awareness: Having and using knowledge of systems, situations, procedures, and culture inside the organization to identify potential problems and opportunities, perceiving the impact and the implications of decisions on other components of the organization. Oral Communication: Shaping and effectively expressing ideas and information. Financial Awareness: The ability to read and understand a profit and loss statement. Integrity: Upholding generally accepted social and ethical standards in job-related activities and behaviors. -------------------- SALLY'S CORE VALUES Obsession for Apizza: True passion for the uncompromised quality and tradition of New Haven Apizza. Strive for excellence and bring your personal best to work every day. Commitment to Our Guests: Demonstrate warmth and care while creating memorable moments of hospitality for all guests. Strength of Character: Take pride in your job and use your best judgment to do what is right and fair even when no one else is looking. Actively seek to build trust with colleagues and guests. We Are Hungry: We are a teaching company filled with people who are hungry for knowledge and growth. Our hunger is insatiable, and we crave honest feedback to strengthen our skills and hold each other accountable. IND200

Are you a Kitchen Manager who thrives in a scratch-kitchen environment? We're looking for a leader who values quality and fresh ingredients to join our team in Springfield, MA. At our restaurants, we're known for hand-cut steaks, fall-off-the-bone ribs, and house-made dressings and sides. We don't do frozen ingredients or microwave meals. Our commitment is to exceptional food and service, and we need a dedicated Kitchen Manager to help us deliver unforgettable dining experiences. Job Description As a Kitchen Manager, you will oversee all back-of-house operations with a focus on our scratch-based culinary standards. Your primary responsibilities will include: Managing product ordering and inventory. Controlling food costs to meet budget targets. Ensuring strict adherence to all food safety regulations. Collaborating with the Service Manager and other management to ensure seamless front and back-of-house coordination. Working closely with the Managing Partner, who will provide daily guidance and support for your professional growth. Benefits Competitive Compensation Medical/Dental/Vision Insurance 401(K) Retirement Plan Short and Long-Term Disability Coverage Life Insurance Paid Vacation Stock Incentive Program Opportunities for Career Growth Qualifications A minimum of 2 years of experience as a Kitchen Manager in a high-volume restaurant. A strong passion for developing and mentoring your team. Proficiency in reading and understanding restaurant P&L statements. A commitment to guest satisfaction, honesty, and integrity. A consistent record of supporting operational success. Apply now for this amazing Kitchen Manager opportunity.

Crafting distinctively delicious food starts early morning in Au Bon Pain cafe. While our bakers line the shelves with hot, freshly baked pastries, muffins, bagels and scones, other team members brew our rich coffee and espresso blends from the highest-quality Arabica beans, set up the health smart oatmeal bar, and prepare dozens of fresh eggs for nourishing breakfast sandwiches. Their passion for quality and freshness continues throughout the day with mouthwatering sandwiches and wraps served on freshly baked breads; hearty soups, stews and macaroni and cheese; enticing salads topped with our signature dressings; and assortments of cut and whole fresh fruit; cheese and crackers; energy bars; nuts; yogurt and indulgent cupcakes, cookies and brownies. Au Bon Pain caters to today's sophisticated but time-constrained customer in many ways. One day you may enjoy a made-to-order customized sandwich or salad, designed by you and prepared just the way you like it. And the next day, you may only have time to grab a pre-made salad, sandwich, wrap or snack. But no matter how you shop Au Bon Pain, we promise that our food will always be delicious and fresh and our service fast and friendly. Au Bon Pain--Taste the goodness in every flavor-full bite! Job Description Responsible for creating a culture of learning, execution and appreciation of food that is fresh, convenient, customizable and available. This person must provide management for Au Bon Pain food and beverage processes and the leadership to facilitate guest satisfaction and financial success in all of the café's food and beverage outlets. Overall emphasis is placed on procurement, execution, distribution and adherence to ABP standards while operating at or above health and sanitation requirements. Kitchen Manager, partnership with the General Manager will manage, teach and give feedback while stressing a Guest Centric mentality and complete abidance to ABP policies and procedures 100% of the time. Responsibilities 1) Hospitality Celebrate fresh food and a cultural appreciation of quality ingredients. Proudly work to spread our message of fresh food to every guest. Proactively seek out guest engagement and conversation while on the floor. Reiterate compliance to the station-specific interaction script. Build ability to multitask, while keeping first priority on a “Guest First!” mentality. Strive to turn every guest into a loyal guest by offering a consistent, friendly, and easy shopping experience. Instill these qualities in all of the crew members you train and come in contact with. 2) Receiving/Storage/Organization Maintain the organization standards listed in the ABP standards of storage and organization. Respect the food and take pride in receiving and storing quality product. Maintain product integrity by performing thorough inspections of all incoming items. Adhere to the Produce Handling Guide at all times. Make certain all storage and receiving practices are up to ABP and health code standards. Maintain a “Clean as you go” mentality at all times. Schedule staff accordingly to meet and exceed budget goal while maintaining standards. 3) Prep/Premade Utilize all tools (Prep Sheet, Procedure Cards, Step by Step, Café Requisition Sheet and Café & Culinary Readiness Journal) to ensure product quality and availability throughout the day. Develop a cultural appreciation of prepping and preparing food that is fresh, convenient, and of the highest quality. Teach & maintain proper station setup to maximize efficiency. Maintain premade handling and wrapping procedures to ensure product meets temperature and is at ABP standard. Accurately merchandise products per merchandising guide & schematics. Check for quality and make sure that any and all product below our standards is brought to the attention of General Manager and never served to the guest. Taste menu items with team member to build overall product knowledge. 4) Food ordering/Production planning/Inventory Maintain & actively use ABP order guides for all food & paper orders Develops pars for all food, paper and beverage products Maintain & control budgeted café food cost Ensure weekly food inventory is complete every Thursday Review product sales mix & waste report daily Formulate weekly & daily production, take into consideration, Pmix, waste, forecast & weather Maintain inventory of labels for grab & go packaging Perform weekly inventories with the General Manager 5) Distribution Ensure use of requisition sheets for all deliveries from production kitchen to outlets Manage the packaging of product for delivery using proper equipment to maintain product integrity Develop delivery schedule to ensure outlets are properly stocked at the right time without disruption of business Maintain food quality and temperature throughout the delivery process. Maintain the sanitation and condition of all delivery equipment and vehicle 6) Profitability Responsible for ensuring profitability through proper planning and execution of food processes and labor processes. Responsibility includes ensuring food cost variance is within standard and that labor costs are within standard. 7) Sanitation and Safety Ensure all food production areas are maintained at the highest level of cleanliness and safety. Qualifications Requirements: Demonstrate excellent communication and listening skills. Demonstrate broad knowledge of and passion for food. Respond to opportunities with a sense of urgency. Be able to lift a minimum of 35 pounds. Show above average level of hospitality with both guests and team members. Technically proficient in food production Demonstrate the ability to maintain a clean and safe work environment Demonstrate accurate cash handling and administrative record keeping and reporting Qualifications: 0-5 years proven and demonstrated experience in the restaurant/food service/hospitality industry in a similar or equivalent position. Culinary degree preferred Operation experience with full P & L responsibility required ServSafe Certification Additional Information Working at ABP: 5 day work weeks 7 week structured training program Career growth opportunities Competitive salary, weekly pay Quarterly bonuses Benefits: Medical insurance/Dental insurance/Vision insurance Pet insurance Employee Referral Programs Vacation Time 401K Workplace banking and much, much more!

We invite you to connect with your calling, find purpose in your career, and gain lifelong relationships through the power of human connection by transforming the lives of seniors! The Food Service Director will be working in a hospitality model kitchen, cooking, serving, and interacting with residents of our assisted living care facility. If you are an experienced culinary professional with a passion for interacting with people and a desire to work for a great company that stresses a strong work-life balance, this is the ideal opportunity for you! While the Food Service Director position does contain several management duties, this is not a full administrative position. We expect this individual to be hands-on and, on the line, helping your cooks prepare and serve food at least 2 shifts per week. In addition, this person is expected to become integrated in the Benchmark community, interacting with residents and resident families and when necessary, acting as a liaison between residents and your staff. Responsibilities Responsible for managing a team of food service professionals as you prepare quality meals for our residents Completing daily administrative reports Ensuring compliance with state, federal and local regulations as well as Benchmark's S&P's Reporting all accidents and incidents to Executive Director Assuring that planned menus are followed in accordance with established dietary guidelines records Assuring cleanliness of all work areas Inspecting food storage rooms, utility janitorial closets, etc. for upkeep, supply, and infection control Reviewing all temperature documentation of freezers, refrigerators, etc. for proper temperatures Addressing resident concerns or any problems with service immediately Managing department budget and maintain adequate financial records and cost reports Conducting monthly food advisory board meetings with residents and keeping minutes Working minimum one weekend day every work week Requirements Must be able to follow written and oral instructions. Must have knowledge of dietary procedures and related Health Department regulations and guidelines for food service operations. Must be able to serve food and beverages for residents in a prompt and efficient manner. Be able to lift up to 50lbs. This is primarily a standing position, required to stand in one place for extended periods. As a community leader at Benchmark, you will have access to a variety of benefits including, but not limited to, the following: 8 holidays & 3 floating holidays Vacation and Health & Wellness Paid Time Off3 Discounted Meal Program Associate Referral Bonus Program, up to $1,500 Physical & Mental Health Wellness Programs Medical, Vision & Dental Benefits; no enrollment waiting period 401k Retirement Plan with Company Match Company-provided Life Insurance & Long-Term Disability

Job Description Southfield Children's Center is looking for a food server/manager to coordinate and serve breakfast, lunch and snack to children in our program. This includes maintain accurate records and files, order/purchase food and other items, inventory and track items delivered, keep the kitchen and storage areas clean and stocked, plan and implement menus and ensure the kitchen complies with various regulations. Duties Essential Duties and Responsibilities: **Plan and prepare all meals and snacks according to CACFP guidelines **Order food and supply items **Keep kitchen and storage area clean and organized **Maintain accurate records, including daily temperature checks, recipes and menu changes **Order, pick up and receive food; check all orders for accuracy and ensure proper storage upon delivery **Wash/sanitize, dry and put away all items used to prepare/serve meals and sanitize all surfaces/counters **Communicate with the director any issues or concerns with food service **Set up each classroom to serve children family style meals **Provide and/or arrange alternatives in case of food allergies, dietary restrictions, etc Requirements **High school diploma or equivalent and two years of cooking experience required **SERV Safe certification **Ability to maintain confidentiality in all aspects of the work environment **Able to read and follow standardized recipes and instructions **1 year experience with CACFP (Child and Adult Care Food Program) **Strong knowledge of proper food handling and menu development Nice To Haves QFO (qualified food operator) ServeSafe certification Benefits Paid PTO 50% discount for children Paid holidays Health insurance (dental and vision) hourly pay $18-$22 depending on experience and certifications.

Job DescriptionBenefits: Bonus based on performance Employee discounts Opportunity for advancement Job Type: Full Time Rate: Starting at $19/hr [Based on Experience] Now Hiring for Kitchen Lead Restaurant Kitchen Lead to assist in managing the Back of House Team. The successful individual will have culinary and management experience. A creative, motivating professional who doesnt mind contributing to prep work, service line work, expediting and is comfortable delegating. The person will assist in hiring and training the staff. Kitchen Lead Responsibilities. Order supplies, food and ingredients based on rapidly shifting demand Hire, on-board and train kitchen staff in specific stations, and cross-train as necessary Maintain acceptable inventory levels and conduct full weekly inventory Create schedules for kitchen staff to ensure there are always enough workers to meet the demand Schedule and oversee necessary maintenance and repairs on kitchen appliances and space Learn and manager all back office functions and systems Measure and assemble ingredients for menu items Collaborate with the kitchen cooks to prepare meals that are received thru multiple 3rd party platforms Maintain accurate food inventories Properly store food items at appropriate temperatures Rotate stock items as per established procedures See that kitchen is restocked for subsequent shifts Ensure that the food prep area and kitchen are cleaned and sanitized throughout and at the end of shifts Maintain open and professional communications with the in-house property managers Endure the highest level of menu adherence and highest level of food quality Ability to respond personally to guest questions and complaints Achieve desired Sales, COGS, Labor, Direct Costs as per Company set targets Minimize employee turnover Skills & Job Qualifications Valid Certification in Food Protection in Ability to work well under pressure and in a fast-paced environment Excellent written and oral communication skills Experience in Creating Production Par Levels Purchasing of all necessary items and supplies Managing All Purchases to Budget Managing Labor Cost to Budget Capable of conducting and assessing restaurant inventory Willing to work a flexible schedule Experience with delegating tasks and maintaining fast speed of service Benefits We provide a competitive wage and package for our Team Members. Benefits included: Transit Discount Program Paid Time Off Corporate Discount Programs Direct Deposit Digital Training Program About Us The Bareburger Mission is our North Star: our guiding light. That which helps guide us in a direction towards being extraordinary. In 2009 we had a very simple vision: lets create the tastiest burger using local, organic, all natural & sustainable ingredients whenever possible. With that in mind, we opened a small restaurant in our hometown of Queens, NYC. We made a promise to offer our guests quality service that made them feel at home. Years later, were honored to serve clean food to our communities around the globe. Our greatest strength has always been creating a menu with choices that feel good for everyone. Thank you to all the partners, farmers, producers and distributors that we proudly call friends & family. We source mindfully, with our farmers, our environment and our guests in mind at all times. We will always look to the future of food and plant-based proteins which are undoubtedly at the forefront of sustainability. Our menu has plenty of plant-based options and is more delicious than ever. What we eat is who we are, and at Bareburger, we celebrate everyone. Bareburger is an Equal Opportunity Employer Bareburger is committed to providing equal employment opportunity in all of our employment programs and decisions. In order to provide equal employment and advancement opportunities to all individuals, employment decisions at Bareburger will be based on merit, qualifications, abilities and business needs and considerations. Discrimination in employment on the basis of any classification protected under federal, state or local law is a violation of our policy and is illegal. Equal employment opportunity is provided to all employees and applicants for employment without regard to race, color, religion, gender/sex, national origin, citizenship, sexual orientation, age, disability, predisposing genetic characteristics, veteran/military status, marital status, domestic violence victim status, or any other characteristic protected applicable federal, state or local law.

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview The Catering Manager is directly responsible for creating unique dining experiences by actively supervising and participating in the execution of catered functions, to include breakfasts, coffee breaks, luncheons, dinners, receptions and other types of events, including off-site events. The Catering Manager working closely with culinary and operations staff, they will contribute to ensuring that events are executed smoothly and in accordance with client specifications. They will ensure OVG's overall standards for accuracy, efficiency, quality and financial performance are met. This role will pay an annual salary of $60,000-$70,000 Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays). This position will remain open until April 10, 2026. Responsibilities Help to maximize OVG's catering revenue and ensure operational excellence by following established catering systems, practices, guidelines policies and standards. Follow Banquet Event Orders (BEO) as outlined; confer with Catering Sales to ensure clear understanding of all event specifications. Collect and/or coordinate delivery of necessary supplies and equipment to event site; double-check china, glassware, sliver, linen and other supplies to BEO specifications. Ensure assigned work area is clean and properly maintained; conduct pre-function walk-thru of all event spaces. Ensure that all servers are present, in proper uniform and that all are well groomed. Train, delegate and assign responsibilities to servers; Ensure understanding of set-up, flow of event and service details based on instructions set forth in the BEO. Provide consistent floor supervision during events; Monitor flow of service and maintain continuous communication with kitchen. Ensure that servers are assigned meal breaks and that proper time and attendance procedures are followed. Enforce sanitary practices for food handling throughout all dining areas. Ensure proper sale and service of alcoholic beverages at catered events; Monitor activities of bar staff to ensure that all served guests are of legal age; Control and monitor security of cash and liquor inventory. Assist in facilitating special guest requests; Intervene in instances of guest dissatisfaction; Work diligently to resolve issues and address concerns so that no guest leaves unhappy. Coordinate the disposal or safe storage of leftover event food as prescribed by the Manager or Chef. Qualifications Associate's degree (A.A.) or equivalent from two-year College or technical school; or six months to one year related experience and/or training; or equivalent combination of education and experience. 3-5 years of experience in catering or concessions. Nationally recognized, advanced food service sanitation training course certification. Familiar with inventory cost control and menu planning. Basic computer proficiency: E-mail, Excel, Word, Outlook, Schedule+. Working knowledge of Point of Sale and timekeeping systems. Cash handling abilities; basic math skills including significant number manipulation. Ability to work a variable work schedule (including evenings and weekends, as required), depending upon event and business requirements. Good verbal and written communication skills. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Full-time Description Chef Manager II- Summer Camp Full Time Seasonal May 1- September 11th Salary: $1480.00 weekly We're looking for a Chef Manager II to lead the kitchen at our summer camp and help fuel days full of fun, learning, and adventure. If you love cooking for a crowd, enjoy working with kids, and thrive in a positive, high-energy environment, this could be the perfect summer role for you. The Chef Manager will be the lead culinary person who is responsible for overseeing culinary operations for any Brock site. As such, the following represents the qualities and expectations necessary for success as a qualified Chef Manager. This position is accountable for menu development, purchasing, receiving, food production, customer service, catering planning and execution, marketing and administrative duties. Brock & Company, Inc. is the premier provider of contract food management to private and independent schools and corporations throughout the Mid-Atlantic and New England regions. We aim to deliver outstanding quality food services exceeding our clients' expectations every day. With an extensive array of clients, Brock has a formula for success that is simple. We focus on top quality products combined with people who have a passion for food and service. Brock provides a family-owned, corporate supported, financially sound organization that is committed to our clients and associates and is always striving for excellence. As a member of the Brock team, you will experience a work schedule that allows for a quality of life. Our food programs are dynamic, the menus cutting edge and creative. We welcome your input to implement, solve problems, and help drive these programs to success. You can influence the outcome, and we will give you the tools to be successful. Our programs have made significant improvements in the daily work lives of our customers and clients by providing healthy, nutritious menus at all meals. Responsibilities Directly prepare food and supervise at least two full-time employees in the preparation and service of food. Provide leadership, training and oversite for all unit activities to meet organizational and client objectives. Train and manage kitchen personnel and supervise/coordinate all related culinary activities to include food safety standards and allergen training. Weekly purchasing, monthly inventory management and accurate cash handling. Establish presentation techniques and quality standards, plan and price menus Ensure proper equipment operation/maintenance and ensures proper safety and sanitation in kitchen Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques. Administrative duties to include maintaining budgeted food cost and labor cost, ordering and weekly and monthly reporting. Qualifications Ideal candidates will possess a culinary degree or certification, and/or seven to nine years in a related position with comparable experience. Possess required culinary expertise to execute the forecasting, preparation and safe storage of all regular and catering menu items. Requires knowledge of the principles and practices within the food profession to include food safety, budget management and employee training and development. Requires time management, ability to multi-task and problem solve, strong oral, reading and written communication skills. Must be able to stand for extended periods of time. Adhere to client and company protocols related to workplace safety and sanitation standards. Lifting and moving of food, food containers and other non-food items from floor position to no higher than one's own height. ServSafe and Allergen Awareness Certifications required Equal Opportunity Employer - M/F/D/V Uniforms and Meals Provided PM21

Job Description Schedule: M-F, Weekends required, Holidays as needed. Title: Chef Manager Department: Dietary Services Cherry Brook Health Care Center, a division of New Horizons, Inc., offers short-term rehabilitation, long -term respite, hospice and dementia care. Our dedicated staff provides individualized care with compassion, dignity and respect. Located in Canton, our facility has spacious private and semiprivate rooms, a well-appointed dining area, comfortable lounges and a beautiful landscaped outdoor terrace. Cherry Brook's mission is to provide the highest quality of care and customer service to our residents and their families by using best practices, highly trained staff and innovative programs and services designed to meet their needs. PURPOSE OF YOUR POSITION : The primary purpose of your position is to prepare food in accordance with current applicable federal, state and local standards, guidelines and regulations, with our established policies and procedures, and as may be directed by the Dietician and/or Food Service Manager, to assure that quality food service is provided at all times. BENEFITS OFFERED: Medical, Dental, Vision, and various other benefit options Generous Paid time off and paid breaks Employer Paid Life Insurance and AD&D Coverages Health Savings account paired with our low-cost High Deductible Medical Plan 401(k) with employer match RESPONSIBILITIES INCLUDE: Follow therapeutic diets ordered by the physician. Ensure the proper serving temperature of food. Must be able to provide point of service meal delivery. Maintain visual appeal of the food. Monitor daily nourishments; follow standardized recipes. Assure that meals are served at the proper time and assure proper portion control. Adhere to sanitation and storage policy and procedure. Demonstrate correct safety techniques and follow safety guidelines as established and trained. Respect and take care of the facility equipment and is not wasteful of supplies. Contributes to and promote positive resident and family relations. Follows facility policies and procedures. Is knowledgeable in and ensures staff comply with privacy practices to protect residents' health information. Demonstrate leadership skills; maximize the potential of each employee supervised. Represents Dining Services at Interdisciplinary Care Conference. WORKING CONDITIONS: Works in well-lighted/ventilated areas and throughout the facility. Sits, stands, bends, lifts, and moves intermittently during working hours. Is subject to frequent interruptions. Is involved with residents, personnel, visitors, government agencies/personnel, etc., under all conditions/circumstances. May be subject to hostile and emotionally upset residents, family members, etc. Works beyond normal duty hours, on weekends and holidays when necessary, in other positions temporarily when necessary. Scheduled hours may change to meet the needs of the facility. Attends and participates in continuing educational programs. Is subject to heat/cold temperatures in kitchen/storage areas and sudden temperature changes when entering refrigerator. Maintains a liaison with other department supervisors to adequately plan for dining services activities. Communicates with the medical staff, nursing staff and other department supervisors. EDUCATION: Must possess, as a minimum, a high school diploma, preferably a Food Service Manager's certification. EXPERIENCE: A minimum of one (1) year dietary experience in a supervisory capacity in a hospital, skilled nursing care facility or other related medical field is preferred. SPECIFIC REQUIREMENTS: Must be able to cook a variety of foods in large quantities. Must be able to read, write, speak and understand the English language. Must possess the ability to make independent decisions when circumstances warrant such action, is responsible for overall operation of the department in the absence of the Director of Dining Services. Must possess the ability to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel and the general public. Must be knowledgeable of dining service practices and procedures as well as the laws, regulations and guidelines governing dining services functions in the long-term care facility, including JCAHO. Must possess leadership ability and willingness to work harmoniously with and supervise professional and non-professional personnel. Must have the ability to plan, organize, develop, implement and interpret the programs, goals, objectives, policies, procedures, etc., of the Dining Services Department. Must maintain the care and use of supplies, equipment, etc., and maintain the appearance of dining service areas, must perform regular inspections of dining services area 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 dining services practices. EEO STATEMENT: New Horizons, Inc. is committed to hiring and retaining a diverse workforce. New Horizons, Inc. considers applicants for employment without regard to and does not discriminate on the basis of an individual's sex, race, color, religion, age, disability, status as a veteran, or national or ethnic origin; nor does New Horizons, Inc. discriminate on the basis of sexual orientation or gender identity or expression.

General Purpose Provide supervision for the Dining Department ensuring quality food and Nutrition is meet in accordance with current federal, state, and local standards, guidelines, and regulations governing White River Assisted Living. Essential Duties • Supervise staff in the day-to-day facility operations of assigned areas. • Direct and participate in food preparation and service of food that is safe, appetizing and is of the quality and quantity to meet each resident's needs in accordance with the physician's orders. • Plans and assists in preparation and service of holiday, special meals and functions. • Hires, trains, disciplines and when appropriate terminates Dining employees. • Maintains cost and works to meet budget guidelines. • Processes new diet orders and diet changes when received from nursing staff and keeps diet cards updated. • Transmit order for appropriate food and supplies. • Document and notify Dietician if menu changes. • Assess resident food preferences and allergies. • Make job assignments and set priorities. Orient new staff and participate in recruitment and selection. • Communicate policies, assist and coach as needed. • Monitor work assignments, provide feedback, evaluate performance and discipline as needed. • Maintain record, manage budgets and supplies, and fulfill department head responsibilities • Ensure equipment and work areas are clean, safe and orderly; ensure Universal precautions and infection control, isolation, fire, safety and sanitation practices and procedures are followed; and promptly address any hazardous conditions and equipment. • Assist others as requested and function as a working supervisor in all areas of responsibilities as the departments' budgeted hours and workload require. • Maintains the proper temperature of food during preparation and service. Records food temperatures according to established policy. • Maintain kitchen and food storage area in a safe, orderly, clean and sanitary manner. • Inspects Dining Department regularly to ensure that it is safe and sanitary. • Participate in QA and IDT meetings as assigned. • Assist in preparing and planning the Dining department's budget and submit to the Executive Director for review, recommendations, and approval. • Conduct, attend and participate in orientation, training, in-service education activities and staff meetings. • Maintain the confidentiality of all resident care information including protected health information. Report known or suspected incidents of unauthorized disclosure of such information. • Visit all residents to conduct nutritional assessment and screening, explain diet, record food preferences and promote quality food service. Supervisory Requirements Hire, direct, train, coach, lead the dining services team. Qualifications Education and/or Experience: Must possess, as a minimum, a high school diploma or its equivalent. Must be a graduate of an approved Dining Services Manager's course that meet the state and federal care regulations. One-year experience in a long-term care facility Dining department preferred. Language Skills Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from Services Managers and employees. Mathematical Skills Ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations. Reasoning Ability Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Certificates, Licenses, Registrations To perform this job successfully, an individual must be proficient in the Microsoft Suite products. Must maintain all required continuing education/licensing. Must remain in good standing with the Department of Public Health License and Certification Division at all times. Current ServSafe certification required as indicated by State / County law. ServSafe Foodhandler Certification Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The employee must frequently lift and/or move up to 50 pounds. While performing the duties of this job, the employee is regularly required to sit, stand; walk and talk, read or hear. Frequent use of all office related equipment to include; copier/scanner/fax, telephone, and calculator. May be necessary to assist in the evacuation of residents during emergency situations. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually low to moderate.

Non-Instructional Additional Information: Show/Hide SUPERVISES: Local 217 Food Services Staff REPORTS TO: Executive Director of Food Services PRIMARY FUNCTION: The Cafe Manager is responsible for managing operations of breakfast, lunch, snack, supper, Saturdays and special meals in assigned schools. Supervises and oversees all areas of food preparation and service. Maintains accurate records and reports as required. TYPICAL DUTIES AND RESPONSIBILITIES: * Adherence to all regulations of the federally funded meals programs and the State of Connecticut Healthy Foods Certification Program * Directs the training, supervision, and discipline of all food service personnel in assigned schools * Collaborates as a team to develop and deliver departmental guidelines/benchmarks for assurance of mandatory compliance practices, as well as for implementing industry and District updates and improvements * Ordering, completion of inventory, training, financial records (not limited to POS grants & cash) * Responsible for entire financial management of assigned schools. * Ability to train and troubleshoot Horizon POS System. * Adherence to HACCP regulations and maintains and provides HACCP program training in assigned schools * Assists in the evaluation of personnel and program activities. * Assist in the department procurement process by helping to prepare, review, and analyze Bid/RFP proposals. * Assists is the development of the food service program * Works as a team in recommending, planning and developing training tools and conducts In-service training programs/workshops; with café staff as needed. * Performs other related duties from as may be assigned by the Director. * Responsible liar security of all products in assigned schools * Coordinates with Executive Director on USDA Foods orders * Review timesheets and maintain attendance records for assigned staff * Maintains and records pertaining to grants in assigned schools. * Works in conjunction with manager assigned by Executive Director on catered events, * Meal production. planning and scheduling. * Nutrition, sanitation, operation regulations and requirements and use and care of institutional equipment and utensils. * Schedule. supervise and evaluate staff and meet schedules and time lines. * Cash collection on a weekly basis * Paperwork (invoices. delivery slips. ETC) daily basis SKILLS, KNOWLEDGE, QUALIFICATIONS AND EXPERIENCE: * Bachelor Degree in Food Service Management, Dietetics, Nutrition or related field is recommended but not required. * A minimum of 5 years of food Service Management or related management experience and minimum of one (1) year of child nutrition experience is preferred * Evidence of the ability to effectively plan, organize, direct, and operate a multitude of functions in our assigned schools. * Must have general knowledge of the Federal School Meal Programs (CFR 210-299) * Knowledge and understanding of Provision 2 is recommended. * Experience with and knowledge of Horizon POS/BOH & Microsoft Office * Valid Connecticut driver license and means of own transportation. * Ability to motivate and lead, demonstrated ability to work for and with a team * Flexibility and ability to adapt to new challenges; good organizational skills * Ability to communicate with others effectively and relate to other disciplines * Registered Dietitian Credentials recommended but not required. * Experience in teaching and conducting training programs for a diverse staff CERTIFICATION REQUIREMENTS: Qualified Food Operators Certificate (Serv-Safe) Certification and/or Credentialed with School Nutrition Association is recommended but not required. Salary and Terms of Employment: Local 3144 Salary Scale- Range 9, $70,596 - $100,119 Union Affiliation: 12-month work year Local 3144 This is a "Special Fund," non-tested position. Continued employment contingent upon availability of future funding.

Job Description The Taco Bell Team Member is the first face that customers see when they walk through the door or first voice they hear when they place a drive-thru order so YOU will set the tone for the Taco Bell customer experience and bring the great Taco Bell tastes to life. This is a very important job for a friendly, helpful individual who enjoys working in a fast-paced environment and paying attention to detail. Key responsibilities include taking orders or preparing food, assisting in resolving any service or food issues, maintaining food-safety standards and maintaining a clean, safe work and dining environment. A successful candidate will have a clean and tidy appearance, good work habits and a positive attitude. If you want to build a great career while providing fast, fun and friendly service to our customers, Taco Bell is the place to learn, grow and succeed!

Monarch/Brandywine Senior Living Company Culture and Values: At Monarch Communities, we value compassion, innovation, and community. Our team is committed to making a meaningful impact on the lives of our residents and fostering a collaborative and supportive work environment. Job Description The Caregiver will report to Health & Wellness Director. The Caregiver is a Full-Time non-exempt, hourly position. Schedule: Full-Time 7am - 3pm / Part-Time All Shifts Salary Range: $20.00 - $22.00 Hourly Job Overview - Assists residents in all aspects of their daily life as indicated in the resident's care plan, including personal care, food service, housekeeping, laundry, behavior management, socialization, and activities. Responsibilities and Duties Provide resident care to residents that include bathing, dressing, toileting, and feeding, as outlined in their care plan Maintain the safety, comfort, dignity, and confidentiality of all residents Escort residents to meals and activities Ensures all assigned residents are clean, neatly dressed and groomed, safe, and fed during assigned shifts Document all services provided to your assigned residents during your shift Report any change of condition in a resident immediately to your supervisor Qualifications Certified Nursing Assistant or Certified Home Health Aid Knowledge and experience in working with the elderly population, preferred dementia experience Physical Abilities While performing the duties of this job, the associate is often required to stand, walk, sit, use fine and gross motor skills, reach with hands and arms, balance, stoop, kneel, crouch, talk, hear, and smell. An individual in this position will be required to lift or carry weight in up to 50 lbs. Intermittent physical activity includes lifting and supporting residents. The associate must use proper body mechanics. Additional Information Benefits Offered(Full Time): Health Insurance: Medical/Rx, Dental, and Vision Ancillary Benefits: Life Insurance/AD&D, Short Term Disability and Long-Term disability Basic Life & Accidental Death & Dismemberment (AD&D) Insurance FSA (Commuter/Parking) Employee Assistance Program (EAP) 401(k) Retirement with Company Match Paid Time Off (PTO) and Holidays Tuition Reimbursement Other Compensation Programs: Employee Referral Bonus Resident Referral Bonus Benefits Offered (for Part-Time Employees): Paid Time Off (PTO) Flexible Schedule On the job training Employee Assistance Program (EAP) Free Parking Other Compensation Programs: Employee Referral Bonus Resident Referral Bonus Equal Opportunity Statement: Monarch Communities and Brandywine Senior Living is an Equal Opportunity Employer. We comply with all applicable federal, state, and local laws. We celebrate diversity and are committed to creating an inclusive environment for all employees.

Crafting distinctively delicious food starts early morning in Au Bon Pain cafe. While our bakers line the shelves with hot, freshly baked pastries, muffins, bagels and scones, other team members brew our rich coffee and espresso blends from the highest-quality Arabica beans, set up the health smart oatmeal bar, and prepare dozens of fresh eggs for nourishing breakfast sandwiches. Their passion for quality and freshness continues throughout the day with mouthwatering sandwiches and wraps served on freshly baked breads; hearty soups, stews and macaroni and cheese; enticing salads topped with our signature dressings; and assortments of cut and whole fresh fruit; cheese and crackers; energy bars; nuts; yogurt and indulgent cupcakes, cookies and brownies. Au Bon Pain caters to today's sophisticated but time-constrained customer in many ways. One day you may enjoy a made-to-order customized sandwich or salad, designed by you and prepared just the way you like it. And the next day, you may only have time to grab a pre-made salad, sandwich, wrap or snack. But no matter how you shop Au Bon Pain, we promise that our food will always be delicious and fresh and our service fast and friendly. Au Bon Pain--Taste the goodness in every flavor-full bite! Job Description Responsible for creating a culture of learning, execution and appreciation of food that is fresh, convenient, customizable and available. This person must provide management for Au Bon Pain food and beverage processes and the leadership to facilitate guest satisfaction and financial success in all of the café's food and beverage outlets. Overall emphasis is placed on procurement, execution, distribution and adherence to ABP standards while operating at or above health and sanitation requirements. Kitchen Manager, partnership with the General Manager will manage, teach and give feedback while stressing a Guest Centric mentality and complete abidance to ABP policies and procedures 100% of the time. Responsibilities 1) Hospitality Celebrate fresh food and a cultural appreciation of quality ingredients. Proudly work to spread our message of fresh food to every guest. Proactively seek out guest engagement and conversation while on the floor. Reiterate compliance to the station-specific interaction script. Build ability to multitask, while keeping first priority on a “Guest First!” mentality. Strive to turn every guest into a loyal guest by offering a consistent, friendly, and easy shopping experience. Instill these qualities in all of the crew members you train and come in contact with. 2) Receiving/Storage/Organization Maintain the organization standards listed in the ABP standards of storage and organization. Respect the food and take pride in receiving and storing quality product. Maintain product integrity by performing thorough inspections of all incoming items. Adhere to the Produce Handling Guide at all times. Make certain all storage and receiving practices are up to ABP and health code standards. Maintain a “Clean as you go” mentality at all times. Schedule staff accordingly to meet and exceed budget goal while maintaining standards. 3) Prep/Premade Utilize all tools (Prep Sheet, Procedure Cards, Step by Step, Café Requisition Sheet and Café & Culinary Readiness Journal) to ensure product quality and availability throughout the day. Develop a cultural appreciation of prepping and preparing food that is fresh, convenient, and of the highest quality. Teach & maintain proper station setup to maximize efficiency. Maintain premade handling and wrapping procedures to ensure product meets temperature and is at ABP standard. Accurately merchandise products per merchandising guide & schematics. Check for quality and make sure that any and all product below our standards is brought to the attention of General Manager and never served to the guest. Taste menu items with team member to build overall product knowledge. 4) Food ordering/Production planning/Inventory Maintain & actively use ABP order guides for all food & paper orders Develops pars for all food, paper and beverage products Maintain & control budgeted café food cost Ensure weekly food inventory is complete every Thursday Review product sales mix & waste report daily Formulate weekly & daily production, take into consideration, Pmix, waste, forecast & weather Maintain inventory of labels for grab & go packaging Perform weekly inventories with the General Manager 5) Distribution Ensure use of requisition sheets for all deliveries from production kitchen to outlets Manage the packaging of product for delivery using proper equipment to maintain product integrity Develop delivery schedule to ensure outlets are properly stocked at the right time without disruption of business Maintain food quality and temperature throughout the delivery process. Maintain the sanitation and condition of all delivery equipment and vehicle 6) Profitability Responsible for ensuring profitability through proper planning and execution of food processes and labor processes. Responsibility includes ensuring food cost variance is within standard and that labor costs are within standard. 7) Sanitation and Safety Ensure all food production areas are maintained at the highest level of cleanliness and safety. Qualifications Requirements: Demonstrate excellent communication and listening skills. Demonstrate broad knowledge of and passion for food. Respond to opportunities with a sense of urgency. Be able to lift a minimum of 35 pounds. Show above average level of hospitality with both guests and team members. Technically proficient in food production Demonstrate the ability to maintain a clean and safe work environment Demonstrate accurate cash handling and administrative record keeping and reporting Qualifications: 0-5 years proven and demonstrated experience in the restaurant/food service/hospitality industry in a similar or equivalent position. Culinary degree preferred Operation experience with full P & L responsibility required ServSafe Certification Additional Information Working at ABP: 5 day work weeks 7 week structured training program Career growth opportunities Competitive salary, weekly pay Quarterly bonuses Benefits: Medical insurance/Dental insurance/Vision insurance Pet insurance Employee Referral Programs Vacation Time 401K Workplace banking and much, much more!

Benefits: Bonus based on performance Employee discounts Opportunity for advancement Job Type: Full Time Rate: Starting at $19/hr [Based on Experience] Now Hiring for Kitchen Lead Restaurant Kitchen Lead to assist in managing the Back of House Team. The successful individual will have culinary and management experience. A creative, motivating professional who doesn't mind contributing to prep work, service line work, expediting and is comfortable delegating. The person will assist in hiring and training the staff. Kitchen Lead Responsibilities. Order supplies, food and ingredients based on rapidly shifting demand Hire, on-board and train kitchen staff in specific stations, and cross-train as necessary Maintain acceptable inventory levels and conduct full weekly inventory Create schedules for kitchen staff to ensure there are always enough workers to meet the demand Schedule and oversee necessary maintenance and repairs on kitchen appliances and space Learn and manager all back office functions and systems Measure and assemble ingredients for menu items Collaborate with the kitchen cooks to prepare meals that are received thru multiple 3rd party platforms Maintain accurate food inventories Properly store food items at appropriate temperatures Rotate stock items as per established procedures See that kitchen is restocked for subsequent shifts Ensure that the food prep area and kitchen are cleaned and sanitized throughout and at the end of shifts Maintain open and professional communications with the in-house property managers Endure the highest level of menu adherence and highest level of food quality Ability to respond personally to guest questions and complaints Achieve desired Sales, COGS, Labor, Direct Costs as per Company set targets Minimize employee turnover Skills & Job Qualifications Valid Certification in Food Protection in Ability to work well under pressure and in a fast-paced environment Excellent written and oral communication skills Experience in Creating Production Par Levels Purchasing of all necessary items and supplies Managing All Purchases to Budget Managing Labor Cost to Budget Capable of conducting and assessing restaurant inventory Willing to work a flexible schedule Experience with delegating tasks and maintaining fast speed of service Benefits We provide a competitive wage and package for our Team Members. Benefits included: Transit Discount Program Paid Time Off Corporate Discount Programs Direct Deposit Digital Training Program About Us The Bareburger Mission is our North Star: our guiding light. That which helps guide us in a direction towards being extraordinary. In 2009 we had a very simple vision: let's create the tastiest burger using local, organic, all natural & sustainable ingredients whenever possible. With that in mind, we opened a small restaurant in our hometown of Queens, NYC. We made a promise to offer our guests quality service that made them feel at home. Years later, we're honored to serve clean food to our communities around the globe. Our greatest strength has always been creating a menu with choices that feel good for everyone. Thank you to all the partners, farmers, producers and distributors that we proudly call friends & family. We source mindfully, with our farmers, our environment and our guests in mind at all times. We will always look to the future of food and plant-based proteins which are undoubtedly at the forefront of sustainability. Our menu has plenty of plant-based options and is more delicious than ever. What we eat is who we are, and at Bareburger, we celebrate everyone. Bareburger is an Equal Opportunity Employer Bareburger is committed to providing equal employment opportunity in all of our employment programs and decisions. In order to provide equal employment and advancement opportunities to all individuals, employment decisions at Bareburger will be based on merit, qualifications, abilities and business needs and considerations. Discrimination in employment on the basis of any classification protected under federal, state or local law is a violation of our policy and is illegal. Equal employment opportunity is provided to all employees and applicants for employment without regard to race, color, religion, gender/sex, national origin, citizenship, sexual orientation, age, disability, predisposing genetic characteristics, veteran/military status, marital status, domestic violence victim status, or any other characteristic protected applicable federal, state or local law. Compensation: $19.00 per hour Our mission is pretty simple. Sometimes as simple as a burger, fries and shake. • We believe, love, serve, and eat organic and sustainable foods in our restaurants. • We believe in foods we can pronounce, no funny business here. • We know that fresh, vibrant, clean food served in a fun place can make the world smile. • We come together to make food that we can proudly serve to our communities, our friends and our families. Our ingredients for our yummy burgers, sandwiches and salads are sourced as close to home as possible. But if Wisconsin has the best cheese and Montana knows bison as well as Texas knows elk, we'll work extra hard to bring those ingredients into all of our food. We celebrate ingredients that are enjoyed the way nature intended. From produce that is free of pesticides and GMOs, to poultry and eggs that aren't limited to cages, to proteins that are grass-fed and humanely raised, and drinks that are composed of natural flavors --- we are dedicated to great-tasting grub with no funny business. We are proud to serve you nothing less than the highest quality meals and refreshments. I acknowledge that I am applying for employment with an independently owned and operated Bareburger franchisee, a separate company and employer from Bareburger and any of its affiliates or subsidiaries. I understand that each independent franchisee is solely responsible for all decisions relating to employees including and without limitation hiring and termination, and Bareburger does not accept, review or store my application. Any questions about my application or the hiring process must be directed to the locally owned and operated Bareburger franchisee.