Kitchen manager jobs in Burlington, NC

Hungry For A Great Career? To our guests, Zaxby's is more than just a place to eat - it's a place to have fun, spend some time with friends and experience great food. Job similar to Chick-Fil-A Job similar to Panera Bread Looking for a great career?! We are looking to hire hard-working, outgoing, energetic restaurant management personnel who can excel at the tasks in the following job description for a fast-paced, fast-casual restaurant. Must have a flexible schedule. Nights and weekends are required. Restaurant Experience is preferred. Must be hard working and a team player, willing to go above and beyond the call of duty. We want folks who care about people and the work that they do. Benefits of an Assistant Manager -FREE meals on the clock and 50% off meals off the clock -Paid time off -Team member referral bonus -Flexible Hours -401k match -AND MORE! Responsibilities of an Assistant Manager: The individual in this position is expected to engage in the following work-related activities and complete all training requirements including: -Enthusiastically represent the Zaxby's brand -Manage all personnel on each shift, including cashiers and cooks -Cash management -Lead a team well and coach the performance of others -Ensure that product quality standards are met -Assist GM with meeting metrics -Create a positive environment on your shifts Benefits Flexible schedule Paid time off Health insurance 401(k) matching Referral program Employee discount

We are seeking an experienced Production Manager to lead daily operations in a fast-paced frozen food manufacturing facility. This role is responsible for driving safe, efficient, and high-quality production while leading teams and supporting continuous improvement. Key Responsibilities Oversee daily production schedules to meet output, quality, and cost targets Lead, train, and manage supervisors, line leads, and production staff Ensure compliance with HACCP, GMP, and food safety regulations Drive Lean, 5S, and continuous improvement initiatives Monitor KPIs (OEE, labor efficiency, downtime, waste) Partner with Maintenance, QA, and Supply Chain for smooth operations Maintain safe operations in cold and frozen environments Qualifications 5+ years of Production Management experience in food manufacturing Strong knowledge of food safety, quality systems, and regulatory compliance Proven leadership, problem-solving, and team development skills Experience with ERP/MES systems preferred Bachelor's degree preferred (or equivalent experience) Work Environment Cold and frozen production areas (-10°F to 40°F) Standing/walking for extended periods Occasional weekend or off-shift support Competitive pay + full benefits Growth opportunity in a stable manufacturing environment Apply now to lead a high-performing production team!

Initial hiring pay range (based on location, experience, etc.): $18.50 / hour At Raising Cane's Chicken Fingers , we serve only the most craveable chicken finger meals - it's our One Love! Known for our great Crew and cool Culture, we follow a Work Hard. Have Fun. philosophy. Raising Cane's is the fastest-growing chicken concept around and is on track to be a Top 10 Restaurant Brand in the United States. Each Crewmember is important to our rapid growth and enduring success. Now is your chance to join the Team and Raise The Bar! Benefits offered for all Full-time Restaurant Managers: Medical, Dental, Vision & Pharmacy Benefits Dependent Care & Healthcare Flexible Spending Accounts Company-provided Life and Disability insurance Hospital Indemnity, Accident and Critical Illness 401(k) With Employer Match (age 21 & older) Access to financial advisors for budget and retirement planning One Pass Gym Membership Program Tuition Reimbursement Crewmember Assistance Program Pet Insurance Perks & Rewards for Restaurant Managers: Weekly Pay!* Competitive pay + monthly bonus Paid Time Off & Sick time 8 paid Holidays a year** Early closure for company events Casual Work Attire Perkspot Employee Discount Programs *Raising Cane's pays weekly, except in some states (e.g., California) where the company pays bi-weekly. **Some locations may vary Job Description Your Role at Raising Cane's: The Restaurant Manager is responsible for supporting the Restaurant Leader in day-to-day operations of the restaurant and upholding Raising Cane's standards and culture in shift management responsibilities of restaurant operations. The physical work environment includes working in a fast-paced kitchen environment (which requires extended periods of physical exertion, such as walking, standing, lifting and bending) and interacting with customers. It also includes both inside and outside work in varied temperatures, working with and around food products, common allergens, industrial equipment, commercial cleaning products that require the use of personal protective equipment and physical activities necessary to complete the responsibilities of the job. Your Impact and Responsibilities: Purpose of the position: Ensures operations meet Raising Cane's standards in all restaurant zones during a shift Acts as manager on duty and opens and closes the restaurant Manages cash handling and ensures accountability General to the role: Enforces Raising Cane's policies and standards Executes shift management meeting Raising Cane's operations and safety standards Uses required tools, forms and logs to support shift execution, document results and take corrective action when needed Directs crewmembers during a shift Provides exemplary customer service Utilizes reward and recognition program for the crewmembers in the restaurant Authorizes employee functions requiring manager approval (e.g. discounts, promotions, timeclock overrides, etc.) Ensures cleanliness of the restaurant and ensures the facility is in good working order Completes other duties as assigned Qualifications Requirements for Success: Detail-oriented, organized and able to manage multiple priorities that may be constantly changing Self-driven, flexible, and highly energetic with strong written and verbal communication skills Able to work effectively and efficiently both independently and collaboratively Able to recognize problems, set goals, execute and convert plans into action to solve problems Knowledge and skills in staffing, scheduling, people and cost management Proficient in a variety of technology systems including Microsoft Office (Excel, Word and Outlook) and ability to learn and adapt to new systems quickly Able to work a variety of shifts including days, evenings and weekends and travel as needed for work-related functions and training Must complete all required Raising Cane's company training programs 1+ years of restaurant or retail management experience Must be 18 years of age or older High school diploma or equivalent preferred Additional Information All your information will be kept confidential according to EEO guidelines. Terms of Use Privacy Policy Candidate Privacy Notice It is unlawful in Massachusetts to require or administer a lie detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability.

As Kitchen Manager, you will help lead the way in our fast-paced, high-volume, scratch kitchen, driving the culinary execution of our uniquely inspired menu with items thoughtfully paired with our Cooper's Hawk wines. You will partner closely with the Executive Kitchen Manager to deliver uncompromising hospitality, while coaching and inspiring our Team Members to ensure high food quality and a memorable guest experience. 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. * Oversee 1-2 kitchen departments including dish, prep, and/or line * Maintain a professional image and uphold Cooper's Hawk culinary and safety standards * Use tools like POS systems, scheduling software, ordering/inventory systems, and Microsoft Office to stay organized * Help execute new menu roll-outs, kitchen initiatives, and private events, including monthly Wine Club dinners Own What You See: Take responsibility, jump in, and do what needs to be done. * Help hire, train, and develop hourly kitchen Team Members on kitchen standards * Ensure adherence to food safety, sanitation, and kitchen policies * Be accountable for prep and line knowledge to drive financial and operational results * Assist with weekly inventory and labor management 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 meetings and coach Team Members * Partner with the Executive Kitchen Manager and General Manager to achieve restaurant goals * Assist in executing private events, including monthly themed Wine Club dinners Make It Personal: Be genuine, listen well, and tailor the experience. * Represent Cooper's Hawk values and create a respectful, inclusive kitchen culture * Support your team with the tools and training they need to succeed * Ensure every dish meets our high standards and enhances the guest experience Add a Touch: Go beyond the expected to create memorable moments. * Empower your team to take pride in their work and deliver exceptional food * Celebrate wins, big and small, with your team * Contribute to a kitchen environment that inspires excellence What You Will Bring * 1-2 years of supervisory experience in high volume kitchen in a full-service restaurant environment. Scratch kitchen experience preferred. * Excellent verbal and written communication skills * 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 50 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!

Kitchen Manager / Sous Chef Location: Green Valley Grill, Greensboro, North Carolina Hours: Full Time Green Valley Grill is looking for a friendly and energetic Kitchen Manager to join their team of enthusiastic restaurant professionals who provide outstanding experiences to the guests they serve in a fast-paced environment. To deliver the type of outstanding experience we provide our guests, we need remarkable individuals who are committed to making a difference. Our common objective is articulated in our mission, which, in summary, is to be of genuine service to our guests, fellow staff members, owners, and the Earth and her people. To find out more about working with us, click here. What are the responsibilities of a Kitchen Manager / Sous Chef? Communicate clearly and perform consistently while using the mission and values of the organization as your boss Responsible for ensuring that each shift is set up for success, runs smoothly (great cook times, delicious tasting dishes and great moral) and is broken down consistently following our systems Be both a fantastic cook and chef, showing that you are able to one day work a station on the line during a shift with the same energy and interest as creating exciting specials Act as a coach and mentor to fellow colleagues creating a safe, fair work environment Ensure that all orders are read and communicated efficiently making sure to effectively integrating the needs from multiple departments and service team members Lead a team that will prepare a execute food quickly and consistently by following our established systems Taking responsibility for recruiting and hiring great people, then developing them into Lucky Star staff members Take ownership of the financial aspects of the restaurant including payroll, food cost and wastage. Create an environment where leaders are prompted to further develop their skills in order to grow Make sure that all staff members are being involved in all staff members meetings and education opportunities What skills and experience are desired for a Kitchen Manager / Sous Chef? 5 plus years' experience in kitchen leadership in a full-service, moderate to high volume restaurant Strong leadership skills Great interpersonal and communication skills Desire to work in a fast paced, enthusiastic environment Culinary school background is a plus Benefits? Yes. Employee Stock Ownership Plan (ESOP) Health, dental and vision insurance Voluntary Life Insurance 401K Paid annual leave (vacation, sick, personal, etc.) Family medical leave and domestic partner benefits Industry related continuing education and frame of reference opportunities

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

Join Our Team as a Kitchen Manager! Are you passionate about great food and leading a team to culinary success? At our integrated food services company, we specialize in serving up the best southern fare in town. From our bustling restaurant to corporate events, festivals, and fairs, we bring bold flavors and warm hospitality to every plate. Now, we're looking for an experienced Kitchen Manager to help us continue delivering exceptional dining experiences. About the Role: As our Kitchen Manager, you'll be at the heart of our operations, ensuring our kitchen runs like a well-oiled machine. With your leadership and expertise, you'll oversee all aspects of kitchen management-from maintaining food quality to leading a dynamic team. This is a hands-on role where your skills will shine in a fast-paced, exciting environment. What You'll Do: Your day-to-day responsibilities will include: - Supervising and coordinating kitchen staff to ensure smooth operations. - Maintaining high standards of food quality, presentation, and safety. - Managing inventory, ordering supplies, and minimizing food waste. - Training, mentoring, and motivating kitchen staff to achieve their best. - Ensuring compliance with health and safety regulations. - Collaborating with the team to create a seamless dining experience for guests at our restaurant, events, and festivals. What We're Looking For: To thrive in this role, you'll need: - At least 3 years of experience in a kitchen management or leadership role. - Strong organizational and time management skills. - A deep understanding of food preparation, safety, and sanitation practices. - The ability to lead and inspire a team in a high-energy environment. - A passion for southern cuisine and a commitment to delivering exceptional quality. Why Join Us? We do provide an opportunity to work in a dynamic and supportive environment where your skills and leadership will make a real impact. You'll be part of a company that values hard work, creativity, and a shared love for great food. Our Culture: We're more than just a food services company-we're a family. We believe in teamwork, respect, and creating memorable experiences for our guests. Whether it's a busy night at the restaurant or a lively festival, we take pride in what we do and have fun doing it. Ready to Lead the Kitchen? If you're ready to bring your experience and passion for southern fare to our team, we'd love to hear from you! Apply today and take the next step in your culinary career.

Job Description 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.

Lead Wherever You're Needed - Become a Kitchen Manager Floater! Do you thrive in dynamic environments and love the challenge of stepping in to make things run smoothly? As a Kitchen Manager Floater, you'll support multiple school sites by leading cafeteria operations wherever coverage is needed. This role is ideal for experienced kitchen managers who are flexible, organized, and ready to lead with confidence in a variety of settings. Position Summary The Kitchen Manager Floater is responsible for managing daily food service operations at various school sites as assigned. This includes supervising kitchen teams, overseeing food prep and safety standards, maintaining inventory, and ensuring compliance with federal, state, and company regulations. Floaters must be adaptable, proactive, and comfortable stepping into different kitchens with little notice. Key Responsibilities Travel between school sites to provide leadership and support for kitchen operations Oversee food production, service quality, and safety standards Train and supervise kitchen staff on recipes, sanitation, and safe equipment use Ensure cleanliness of all kitchen areas and maintain equipment Complete required documentation and reports accurately and on time Manage inventory, ordering, and receiving of food and supplies at each site Monitor labor and adjust schedules to meet coverage and cost goals Enforce ServSafe, HACCP, and child nutrition program regulations Maintain accurate temperature logs, cleaning schedules, and safety checklists Ensure proper cash handling procedures are followed Act as the site lead and point of contact during float assignments Support and maintain a positive culture across teams and schools Submit reports and complete administrative tasks as required Perform other duties as assigned to support school food service Qualifications High school diploma or equivalent required ServSafe certification required (or must be obtained before start) Prior experience as a kitchen manager or lead preferred Strong communication, adaptability, and time management skills Food service and inventory management experience required Reliable transportation and willingness to travel to different school sites daily Must pass a background check and/or fingerprint screening and MVR Comfortable working in new environments and leading unfamiliar teams Experience with POS systems and basic computer literacy preferred Customer service mindset and enjoyment of working with children Physical & Work Environment Requirements Must be able to stand for full shifts and lift up to 50 pounds Frequent walking, reaching, bending, and use of hands Varying kitchen environments with moderate noise levels Full-time schedule, Monday through Friday, with occasional extended weeks Must be able to travel between schools and attend meetings as needed We are an Equal Opportunity Employer, Gender/Minority/Veterans/Disabled and participates with E-Verify Employment Eligibility Program

The Dining Services Director leads the execution of the signature dining services program at the community. He or she provides friendly, responsive service to create an exceptional dining experience for all of our residents. Each Dining Services Director's primary objective is to exhibit the core values of Commonwealth Senior Living and provide a memorable dining experience for the residents. Qualifications • Certification in the Food Handlers Course or equivalent • Previous management experience in the food service industry. • Ability to read and write English. • Willingness and ability to learn new tasks • Must be available to work varied shifts and weekends. • Ability to lift heavy objects; stand and walk short distances throughout the day. Ability to tolerate heat from the kitchen. • Must be free of communicable diseases. Areas of Primary Responsibility • Prepare and serve nutritious meals to our residents in a safe sanitary manner in accordance with Public Health Regulations, and in compliance with Sanitation Code. • Prepare food for regular and therapeutic diets according to the planned menu and written doctors' orders. • Ensure that the proper quantity of food is prepared and in accordance with established time schedules. • Prepare food for special events as instructed by the Executive Director. • Maintain costs within budgeted parameters. • Use proper technique to taste prepared food to ensure quality taste and palatability prior to service. • Maintain the proper temperature of food during preparation and service. Record temperatures of food according to established policy. • Report all hazardous and malfunctioning equipment to the Executive Director. • Make recommendations to the Director of Dining Services regarding improvements in recipes, menus, productions and service of food, equipment, etc. to enhance the quality of the food service. • Attend and participate in workshops, seminars and in-services, to keep abreast of current changes in the health care field, as well as maintain a professional status. • Skilled in the selection of personnel and management of staff to meet the needs of the department and entire community. • Assist in scheduling department working hours, personnel, work assignments, etc. to maintain quality resident care. • Routinely inspect the dietary area and practices for compliance with current applicable regulations and as requested by the Director. • Develop and utilize comprehensive inventory control procedures. • Purchase food, supplies, and equipment, as required to meet the needs of the department. • Ensure that a stock of staple/non-staple food, supplies, equipment, etc., is maintained at adequate levels at all times to perform departmental functions. • Ensure that there is always a 72-hour emergency food and drinking water supply per regulations. • Maintain confidentiality of all pertinent resident care information to ensure resident rights are protected. • Supervise and manage schedules and tasks of all dining department associates. • Other duties as assigned. Culture Ambassador • Models the core values of the company: We Care About People We Do the Right Thing We are Passionate, Have Fun, and Celebrate Success We Speak Up! It's Our Responsibility We Take Ownership and Add Value We are Respectful • Ensures all personnel exemplify the core values of the company at all times. • Create and drive the sales culture.

As a Food Service Director, you will be responsible for overseeing and managing all aspects of food service operations within a correctional facility at Alamance County Jail. This role requires strong leadership, organizational skills, and a thorough understanding of food safety and institutional food service management. You play a critical role in ensuring the delivery of safe, nutritious, and high-quality meals to inmates within a correctional facility. Your leadership and management skills are essential to maintaining operational standards, compliance with regulations, and fostering a positive food service environment. Requirements Essential Duties and Responsibilities: · Supervise meal preparation, cooking, and serving. · Monitor food production to ensure consistency and minimize waste. · Manage inventory levels and coordinate with vendors. · Oversee budgets for food costs, labor, and supplies. · Train and supervise kitchen staff. · Conduct performance evaluations and ensure compliance with safety procedures. · Conduct regular inspections for cleanliness and food safety. · Maintain accurate records and documentation. · Foster positive relationships with facility staff and inmates. · Other duties as assigned. Required Job Skills: · Ability to work in a secure corrections environment. · Knowledge of food preparation, cooking methods, and food safety regulations. · Ability to obtain food safety certification. · Experience in food service management, preferably in a correctional setting. · Knowledge of nutrition and dietary guidelines. · Strong leadership, communication, and interpersonal skills. Working Conditions: · Work in a correctional facility setting with strict security protocols. · Flexible hours may be required. · Physical ability to stand, lift, and move food supplies and equipment. Benefits: · Paid weekly · Paid Time Off (PTO) · Full-time benefits (medical/dental/vision) after 60 days · Holiday Pay · Paid Bereavement Leave · Pregnancy and Bonding Leave · 401k match (after 6 months) · Uniform Tops provided · Tuition Reimbursement · Employee Referral Program · Free $50,000 Term Life insurance policy · Internal promotions and advancements M/F/Vets/Disabled and other protected categories Salary Description 52K-56K

Job Description At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary Filling every occasion with great food and service! We are currently seeking a Catering Manager for our pemiere catering department at the University of North Carolina Greensboro in Greensboro, NC. Our Catering Manager will be responsible for developing and driving catering solutions to meet our customer needs, while working closely with the Executive Chef on menu development. Events encompass a diverse spectrum, spanning from coffee services to exclusive VIP dining occasions to Presidential events, hosted both on-campus and off-campus. Essential Duties and Responsibilities: Supervises all catering events. Involved in catering events operations, including logistics, quality improvement, sanitation, and all facility-related activities. Works with the Chef in creating menus. Trains catering associates in service techniques, menu presentation, and customer service. Tracks and monitors the labor and food cost for each event. Communicates on various levels to include management, client, customer and associate levels; maintains excellent client relationships. Assists in the responsibility for all foodservice-related activities. Performs other duties as assigned. Qualifications: 2 years of food service experience including 1 year at the management level. Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations. Catering experience is required. Some knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation. Financial, budgetary, accounting and computational skills. Proficient computer skills and knowledge of MS Office products, including Word, Excel, PowerPoint, Outlook, and internet. ServSafe Certified. Embark on a dynamic career journey with us, where innovation and creativity thrive, and your contributions make a tangible impact on campus life! Join our team and be part of shaping exceptional dining experiences at UNCG! Apply to Chartwells Higher Education today! Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information Req ID: 1483564 Chartwells HE SHARON MCNEELEY [[req_classification]]

Joe Van Gogh is seeking a full-time position to lead our awesome Woodcroft kitchen team. This position will be overseeing day to day kitchen operations, including ordering and inventory control, assisting in staff management, and implementation of kitchen systems. Ideal candidates will have at least 2 years' professional kitchen experience, supervisory experience preferred, and will have the opportunity to assist with menu and recipe development. This position will be full time 35-40 hours/week and is eligible for vacation and benefits after a 90-day probationary period. Reports To: Bakery Manager Status: Full Time Hourly + Tips Responsibilities Include: In depth knowledge of all kitchen products and procedures Trains new and current kitchen staff to ensure proper techniques and best practices for consistent product. Proper handling and storage of products and ingredients according to health code Receive, stock, and/or delivery of goods Maintaining cleanliness of workstations and equipment Ordering and inventory control Assist in personnel documentation including reviews, write-ups, staff meetings. Conducting routine maintenance of all kitchen equipment Point of contact for kitchen staff Areas of Expertise: State and local health sanitation codes Maintenance and care of culinary facilities, equipment, supplies, and materials. Weighing and measuring ingredients Precisely following recipes Understanding high traffic and high-volume service Understanding labor and food costs Additional Requirements: A positive attitude with excellent communication skills Flexible availability, including early mornings and weekends Ability to stand for extended periods and move heavy objects, up to 50 lbs. Ability to prioritize and manage time Attention to detail Ability to multitask Criminal background check as required by JVG institutional partners Valid NC driver's license Joe Van Gogh is a Living Wage employer, compensation $17/hour + vacation and benefits *Please note this position prohibits the wearing of perfumes, colognes, or fragrances that may interfere with the tasting experience.

Taco Bell / KFC - Pittsboro is looking for a full time or part time Restaurant Staff team member to join our team in Pittsboro, NC. The Restaurant Staff team member is responsible for customer service and commitment to excellence through meeting or exceeding hospitality and service standards. Restaurant Staff responsibilities include: -Effectively communicate with management in a timely manner regarding scheduling issues, customer service problems, and equipment malfunctions. -Follow all safety procedures and guidelines including personal safety, equipment use, and food handling and storage. -Ensure all products are stocked, maintained, and prepared according to company quality standards. -Maintain a clean, safe working environment. -Clean the customer service areas by following the proper procedures as directed by the manager on duty, including outside landscaping, building entrances, dining room tables and condiment stations, restrooms, and food production and storage units. -Demonstrate fiscal responsibility with all company assets by following company cash handling policies. -Demonstrate ability to be a team player by contributing to the teams success and communicating effectively with other Customer Service Representatives. -Assume additional responsibilities as assigned. -Maintain or exceed standards of appearance, cleanliness, hygiene, and health standards. -Frequent washing of hands. A qualified candidate will have: -A high school diploma or equivalent or higher preferred but not required -Strong work ethic and willingness to learn -Demonstrated ability to work in a team environment. We look forward to seeing you for an interview for our full time or part time Restaurant Staff role at Taco Bell / KFC - Pittsboro soon!RequiredPreferredJob Industries Other

Taco Bell / KFC - Woodcroft is looking for a full time or part time Restaurant Staff team member to join our team in Durham, NC. The Restaurant Staff team member is responsible for customer service and commitment to excellence through meeting or exceeding hospitality and service standards. Restaurant Staff responsibilities include: -Effectively communicate with management in a timely manner regarding scheduling issues, customer service problems, and equipment malfunctions. -Follow all safety procedures and guidelines including personal safety, equipment use, and food handling and storage. -Ensure all products are stocked, maintained, and prepared according to company quality standards. -Maintain a clean, safe working environment. -Clean the customer service areas by following the proper procedures as directed by the manager on duty, including outside landscaping, building entrances, dining room tables and condiment stations, restrooms, and food production and storage units. -Demonstrate fiscal responsibility with all company assets by following company cash handling policies. -Demonstrate ability to be a “team player” by contributing to the team's success and communicating effectively with other Customer Service Representatives. -Assume additional responsibilities as assigned. -Maintain or exceed standards of appearance, cleanliness, hygiene, and health standards. -Frequent washing of hands. A qualified candidate will have: -A high school diploma or equivalent or higher preferred but not required -Strong work ethic and willingness to learn -Demonstrated ability to work in a team environment. We look forward to seeing you for an interview for our full time or part time Restaurant Staff role at Taco Bell / KFC - Woodcroft soon!

Hungry For A Great Career? To our guests, Zaxby's is more than just a place to eat - it's a place to have fun, spend some time with friends and experience great food. Job similar to Chick-Fil-A Job similar to Panera Bread Come on in! We're saving a seat for you. $14 an hour for full-time employees, with open availability! Front of House Staff Members are the first point of contact for our guests and are directly responsible for delivering a great experience. You will take and enter orders, handle payments, keep the dining room and other guest areas clean, and provide excellent service to our guests by following standard operating procedures with a sense of urgency. Benefits of a Front of House Staff Member: -50% discount while working, 25% discount while off -Team member referral bonus -Flexible Hours -Room for growth into Crew Trainer, and Management roles -Fun work environment -Paid Time Off Responsibilities of a Front of House Staff Member: The individual in this position is expected to engage in the following work-related activities and complete all training requirements including: -Enthusiastically represent the Zaxby's brand -Ensure all guest's needs are taken care of -Maintain a clean dining room, and work environment -Cash Management -Package, and prepare guest orders to Zaxby's standards -Accurately complete orders and guest transactions -Accept payments, operate cash registers, and maintain receipts Benefits Flexible schedule Paid time off Health insurance 401(k) matching Referral program Employee discount

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.

KITCHEN LEAD Joe Van Gogh is seeking a full-time position to lead our awesome Woodcroft kitchen team. This position will be overseeing day to day kitchen operations, including ordering and inventory control, assisting in staff management, and implementation of kitchen systems. Ideal candidates will have at least 2 years' professional kitchen experience, supervisory experience preferred, and will have the opportunity to assist with menu and recipe development. This position will be full time 35-40 hours/week and is eligible for vacation and benefits after a 90-day probationary period. Reports To: Bakery Manager Status: Full Time Hourly + Tips Responsibilities Include: In depth knowledge of all kitchen products and procedures Trains new and current kitchen staff to ensure proper techniques and best practices for consistent product. Proper handling and storage of products and ingredients according to health code Receive, stock, and/or delivery of goods Maintaining cleanliness of workstations and equipment Ordering and inventory control Assist in personnel documentation including reviews, write-ups, staff meetings. Conducting routine maintenance of all kitchen equipment Point of contact for kitchen staff Areas of Expertise: State and local health sanitation codes Maintenance and care of culinary facilities, equipment, supplies, and materials. Weighing and measuring ingredients Precisely following recipes Understanding high traffic and high-volume service Understanding labor and food costs Additional Requirements: A positive attitude with excellent communication skills Flexible availability, including early mornings and weekends Ability to stand for extended periods and move heavy objects, up to 50 lbs. Ability to prioritize and manage time Attention to detail Ability to multitask Criminal background check as required by JVG institutional partners Valid NC driver's license Joe Van Gogh is a Living Wage employer, compensation $17/hour + vacation and benefits *Please note this position prohibits the wearing of perfumes, colognes, or fragrances that may interfere with the tasting experience.

Shift Leader - Lead, Inspire, and Grow with Taco Bell! Ready to take the next step in your restaurant career? At Taco Bell | Luihn VantEdge, we're looking for leaders who love serving people, thrive in a fast-paced environment, and want to build something amazing - for themselves and their team. If you're all about great food, great people, and great opportunities, this is the place to learn, grow, and succeed! What's in It for You as a Shift Leader: Free meal every shift - fuel up on your favorite tacos! Flexible scheduling - we'll help you balance work, school, and life Medical, Dental, and Vision coverage (for full-time employees) Education programs - GEDWorks, scholarships, and tuition reimbursement Exclusive retail discounts - Taco Perks & KFC Employee Perks Employee Assistance Program for personal and family support Paid Time Off (for full-time employees) What You'll Get From Us as a Shift Leader: Clear leadership and development - we'll help you sharpen your skills and reach your next career goal Real support and coaching from a team that cares about your success A fun, energetic culture that celebrates wins and grows together Opportunities to advance into Assistant or Restaurant General Manager roles