Kitchen manager jobs in Charleston, SC - 407 jobs

Job Title: General Manager - Manufacturing Plant Position Type: Full-Time We are seeking an accomplished and strategic General Manager to oversee all aspects of our manufacturing facility in Summerville, SC. The ideal candidate will have extensive experience leading large-scale manufacturing operations, including production, maintenance, and engineering, with a strong focus on both semi-automated and fully automated equipment. This executive role requires a visionary leader who can drive operational excellence, financial performance, and team development while ensuring safety, quality, and sustainable growth. Please note: No relocation bonus is provided at this time; only candidates local to the Charleston, SC metro area will be considered. Key Responsibilities: 1. Strategic Leadership & Operational Excellence Set the vision and operational strategy for the plant in alignment with corporate goals. Drive operational efficiency, cost control, and continuous improvement initiatives. Oversee production planning, resource allocation, and capital investment projects. Monitor plant KPIs and implement strategic initiatives to enhance productivity, quality, and customer satisfaction. 2. Maintenance & Technical Operations Lead a large and diverse maintenance organization responsible for the upkeep of semi-automated and fully automated equipment, including robotics, conveyors, PLC-controlled systems, hydraulics, and pneumatics. Establish and enforce preventive and predictive maintenance programs to optimize equipment reliability and OEE. Collaborate with engineering and operations teams on equipment upgrades, automation integration, and technology adoption. 3. Financial & Business Management Develop and manage the plant budget, including labor, materials, and capital expenditures. Identify cost-saving opportunities without compromising quality or safety. Participate in long-term strategic planning, including capacity planning, production expansion, and technology investments. 4. Team Leadership & Organizational Development Build, mentor, and retain a high-performing management team across production, maintenance, quality, and engineering. Foster a culture of accountability, collaboration, and continuous improvement. Develop succession plans and professional growth opportunities for key personnel. 5. Safety, Compliance & Quality Assurance Ensure compliance with OSHA, environmental, and corporate safety regulations. Lead safety culture initiatives and drive proactive risk management. Maintain rigorous quality standards and ensure alignment with customer expectations and industry regulations. Qualifications: Bachelor's degree in Engineering, Manufacturing, Industrial Management, or related field; MBA or advanced degree preferred. 10+ years of senior manufacturing leadership experience, with at least 5 years in a plant General Manager or equivalent executive role. Proven ability to manage large-scale operations, including significant maintenance departments and automated manufacturing systems. Strong financial acumen with experience managing budgets, CAPEX, and operational performance metrics. Deep knowledge of semi-automated and fully automated manufacturing processes, including robotics, PLCs, and process optimization. Exceptional strategic thinking, leadership, and communication skills. Demonstrated success in driving continuous improvement, lean manufacturing initiatives, and operational excellence programs. Must currently live within the Charleston, SC metro area. Compensation & Benefits: Competitive executive-level salary with performance-based incentives Comprehensive health, dental, and vision coverage 401(k) plan with company match Paid time off, holidays, and executive leave Professional development and leadership training opportunities

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

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable KITCHEN MANAGERS / HEAD CHEFS (Lead Staff). !! 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: Performs 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 Communicates 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 check list 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 Follow 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 Interacts with Campers, Staff, & Parents Control Inventory Place Orders Project Management Communication Upholds Wolfoods Standards of Service, & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Uses weights and measures to properly execute recipes Prepares all menu items and special request events Follows standardized recipes Ensures 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 Assists in developing and tasting recipes Assists in planning menu Recommend equipment purchases May act as a Front of House supervisor when necessary Qualifications & Experience: 4+ years Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Ability to Self-Motivate Able to both lead a team & take direction Must live on-site in a rural setting with the possibility of shared living spaces Ability to work under pressure in environments that are above/below average temperatures Must be able to stand 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 Certifications before start of camp (Company Sponsored) Minimum 6-day 70-hour work week Must be bale 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.

As a Kitchen Manager in Training at Parker's Kitchen, you will have the opportunity to develop and refine your leadership skills while assisting the Kitchen Manager in overseeing daily kitchen operations. You will assist with maintaining efficient operating systems, deliver exceptional customer service, and contribute to fostering employee development, all while maintaining the high standards that Parker's Kitchen is known for. While primarily assigned to a specific location, you will also step in to cover Kitchen Managers when needed, gaining hands-on experience that prepares you for a future promotion to Kitchen Manager. ESSENTIAL DUTIES AND RESPONSIBILITIES: Customer Service: Interact with customers and employees in a respectful, courteous manner, fostering a friendly and welcoming atmosphere. Speak honestly and act with integrity, upholding company values at all times. Inventory Management: Conduct weekly inventory counts and generate cost of sales reports. Manage and audit inventory levels to ensure they align with the budget. Labor and Budget Control: Collaborate with the Kitchen Manager to assist in managing labor costs by scheduling employees according to the approved labor budget. Food Safety and Sanitation: Assist the Kitchen Manager in enforcing the Safety and Health Policy to maintain a safe and compliant environment. Stock food and beverage areas with products and supplies to ensure in stock conditions at all times. Prepare all made to order food and/or beverages according to recipe or customer specifications. Ensure safe food handling procedures are maintained at all times. Communication and Team Leadership: Work alongside the Kitchen Manager with communicating procedures, promotions, and new products to employees to ensure smooth operations. Perform additional tasks as assigned to support the overall success of the department. REQUIREMENTS: Minimum of 2 years of management experience in food service operations or demonstrated experience in food service operations with Parker's. Must be at least 16 years of age upon hire date. Must have reliable transportation. Completion of Food Safety Certification within the first month of employment is required. Completion of a skills-based certification within the first 120 days of employment is mandatory. Kitchen Managers in Training must be able to work varied hours, days, and shifts as needed by the employer due to business circumstances. PHYSICAL REQUIREMENTS: Ability to stand for extended periods, ranging from 8 to 10 hours. Ability to multitask, perform repeated bending, standing, reaching, and occasionally lift up to 50 pounds Ability to push or pull up to 50 pounds. Comfortable working in environments with wet floors, temperature fluctuations, and loud noise levels.

Job DescriptionBenefits: Health insurance Paid time off Training & development Culinary Manager - Unleash Your Culinary Leadership! PRIMARY OBJECTIVE: Lead and manage a talented kitchen team through hiring, training, and behavior management to create an unforgettable dining experience. Key Responsibilities: Coordinate with line cooks for timely and synchronized order completion. Ensure consistent quality by following recipes and coaching the team. Utilize cooking utensils and equipment to prepare diverse food items. Maintain safety and sanitation standards. Qualifications: Strong communication, organization, and time management skills. Good listening and knife/cooking skills. Positive attitude and ability to stay calm under pressure. Requirements: Reliable transportation. Ability to read order items on a chit ticket. Previous high-volume restaurant kitchen experience. Stamina to stand for up to 8 hours per shift. Ability to lift heavy objects frequently. Join our culinary adventure as a Culinary Manager, where your leadership, passion for food, and dedication will be celebrated. Unleash your creativity and make your mark in a team that shares your love for unforgettable flavors. Apply today and be part of our success!

MIX is seeking a talented, hands-on Chef/Kitchen Manager to lead our back-of-house operations and elevate our food experience across bowling, axe throwing, private events, and large-scale catering. If you thrive in a fast-paced, energetic environment and love creating great food and great teams, we want you here! you here! Why Join MIX? You'll be part of an empowered, motivated, and fun team dedicated to: Delivering outstanding dining experiences Supporting our high-energy entertainment environment Exceeding guest expectations and creating memorable moments Serving our community through great hospitality Growing with a company that's expanding and committed to excellence Role Summary The Chef/Kitchen Manager oversees daily back-of-house operations, leads and develops the kitchen team, maintains strong food quality and safety standards, and manages inventory, costs, and catering production. This role is perfect for someone who is equal parts culinary leader, operational manager, and team coach. Key ResponsibilitiesLeadership & Operations Lead, train, and develop all BOH staff in a high-volume kitchen Maintain a strong hands-on leadership presence, modeling a “do whatever it takes” attitude Ensure exceptional guest satisfaction through consistent, quality food execution Create a positive, motivating culture that promotes retention and performance Catering & Events-On & Off Site Oversee production, prep, and execution for catering orders, private events, and large groups Coordinate with the Events Team and FOH management to ensure seamless service Manage logistics for off-site catering including packing, transport, setup, and standards compliance Ensure menus for events are properly portioned, costed, and executed efficiently Quality & Safety Uphold the highest standards for food safety, sanitation, and cleanliness Ensure compliance with all state and local health regulations Maintain consistency, portion control, and recipe standards for all menu items Financial & Administrative Manage weekly and monthly inventories, ordering, and vendor relationships Control food and labor costs through efficient scheduling, prep planning, and waste reduction Assist in menu development and seasonal offerings Maintain organized systems and accurate BOH paperwork What You Bring 3+ years of culinary leadership experience High-volume restaurant experience required; entertainment or multi-outlet operations a plus Catering and event experience-both on-site and off-site-highly preferred Strong team development, communication, and conflict resolution skills Proven ability to manage food quality, inventory, costs, and labor ServSafe Food Manager certification (or ability to obtain before starting) Excellent organization and time-management skills Reliable transportation and a strong work ethic Perks & Benefits Competitive salary (based on experience) Health, dental & vision insurance options 401(k) Paid Time Off Free bowling and arcade play Discounted reservations & events Flexible scheduling Employee referral bonuses Holiday closures (Easter, Thanksgiving & Christmas) Recognition programs Ready to Join the MIX Team? If you're a driven culinary leader who loves food, people, and fast-paced fun, apply today. Your next great opportunity is waiting at MIX! Pinz Entertainment Group is an equal employment opportunity employer. We welcome all applicants and do not discriminate based on race, color, religious creed, gender, sexual orientation, gender identity or expression, national origin, ancestry, age, qualified physical or mental disability, genetic information, qualified military or veteran status, marital status or any other status protected by applicable law.

As a Kitchen Manager in Training at Parker's Kitchen, you will have the opportunity to develop and refine your leadership skills while assisting the Kitchen Manager in overseeing daily kitchen operations. You will assist with maintaining efficient operating systems, deliver exceptional customer service, and contribute to fostering employee development, all while maintaining the high standards that Parker's Kitchen is known for. While primarily assigned to a specific location, you will also step in to cover Kitchen Managers when needed, gaining hands-on experience that prepares you for a future promotion to Kitchen Manager. ESSENTIAL DUTIES AND RESPONSIBILITIES: Customer Service: * Interact with customers and employees in a respectful, courteous manner, fostering a friendly and welcoming atmosphere. * Speak honestly and act with integrity, upholding company values at all times. Inventory Management: * Conduct weekly inventory counts and generate cost of sales reports. * Manage and audit inventory levels to ensure they align with the budget. Labor and Budget Control: * Collaborate with the Kitchen Manager to assist in managing labor costs by scheduling employees according to the approved labor budget. Food Safety and Sanitation: * Assist the Kitchen Manager in enforcing the Safety and Health Policy to maintain a safe and compliant environment. * Stock food and beverage areas with products and supplies to ensure in stock conditions at all times. * Prepare all made to order food and/or beverages according to recipe or customer specifications. * Ensure safe food handling procedures are maintained at all times. Communication and Team Leadership: * Work alongside the Kitchen Manager with communicating procedures, promotions, and new products to employees to ensure smooth operations. * Perform additional tasks as assigned to support the overall success of the department. REQUIREMENTS: * Minimum of 2 years of management experience in food service operations or demonstrated experience in food service operations with Parker's. * Must be at least 16 years of age upon hire date. * Must have reliable transportation. * Completion of Food Safety Certification within the first month of employment is required. * Completion of a skills-based certification within the first 120 days of employment is mandatory. * Kitchen Managers in Training must be able to work varied hours, days, and shifts as needed by the employer due to business circumstances. PHYSICAL REQUIREMENTS: * Ability to stand for extended periods, ranging from 8 to 10 hours. * Ability to multitask, perform repeated bending, standing, reaching, and occasionally lift up to 50 pounds * Ability to push or pull up to 50 pounds. * Comfortable working in environments with wet floors, temperature fluctuations, and loud noise levels.

Oaks Senior Living is currently recruiting a kind hearted, experienced Food Service Director who has a passion for working with seniors . Our culture centers around a Person Centered Lifestyle with great core values and a dedication to enrich the lives of those we serve . Oaks Senior Living inspires team members to excel, rewards for excellence and creates a work environment where all are trusted and empowered with a sense of ownership. Extremely rewarding opportunity with growth potential! Position Summary: The Food Service Director will coordinate the food service program in keeping with nutritional guidelines, Oaks Senior Living Policies, and food service budget. The Food Service Director will order and prepare food, supervise dining service, coordinate food service for special events and activities, maintain food inventory, maintain regulatory compliance, and direct food service employees. The Food Service Director will maintain clean and sanitized dining service areas and supervise the receiving, rotation, and storage of products. Qualifications: Minimum of one-year experience as a chef/cook in a long-term care setting preferred Certificate in food preparations training preferred Supervisory or management experience preferred Current food service sanitation certificate Desire to work with older adults Ability to read, write, and speak English Must be 21 years of age with a satisfactory criminal history check Must have physical exam by a licensed physician and a negative drug screen Must be able to react in an emergency situation Primary Responsibilities: Food and Inventory Plan weekly menus in accordance with Oaks Senior Living policies and procedures, and incorporate a variety of nutritional foods and foods in season. Maintain an adequate inventory of foods and supplies from residence-approved vendors. Food Preparation and Dining Service Prepare and cook food in accordance with nutritional guidelines and residents' individual prescribed diets and food preference. Present food in an appetizing and attractive manner. Prepare and maintain weekly resident menus. Ensure residents receive a copy of the menu. Assist in fostering residents' independence with eating by providing adaptive equipment when needed. Ensure that food is delivered on time and in a pleasant manner. Visit with residents at each meal when available and ensure quality service. Prepare food and coordinate food service for special events as requested. Encourage residents to participate in the food service program and provide a forum for their input. Regulatory Compliance and Sanitation Ensure compliance with local health department regulations and the Oaks Senior Living policies and procedures. Maintain Food Safety Manager Certificate Maintain a clean, organized, and safe kitchen environment Ensure proper storage and handling of food in accordance with infection control standards Maintain CPR & First Aid certification Hiring, Supervising and Training Participate in the recruitment and hiring of food service employees Supervise food service employees, and ensure adequate staffing in the food service department Lead by example, encourage teamwork, promote residence philosophy, and provide ongoing coaching to employees Conduct regular performance appraisals with employees Ensure appropriate handling of on-the-job injuries as reported by employees Oversee and implement the training of all food service employees in accordance with state and federal regulations, residence policies, and training programs Knowledge Requirements State food handling and kitchen regulations OSHA Standards Fire and Safety Procedures Operation of Kitchen Appliances Reports to: Executive Director Physical Job Requirements To fulfill job requirements, employee must be able to perform key physical task for extended periods of time. Proper body mechanics and safety measures as prescribed by the residence must be used. In a typical eight- hour day, employee will: Stand/walk up to eight hours a day Sit up to two hours a day Frequently support up to 30 pounds Frequently lift/carry up to 50 pounds Frequently kneel, bend, and reach

Restaurant Manager Keeping America running is a big deal, and we're proud to be Movin' and Shakin' to fuel the day, every day. At Dunkin', our team members are the ingredients of goodness that make up a team that supports one another and local communities. Join us. Because Dunkin' runs on you and we'll be running beside you every step of the way. We're All IN'. MOVIN' As a Restaurant Manager, you will be responsible for overall operations. From local store marketing to achieving sales and profit goals, you'll help America Run on Dunkin'. You'll also help your Restaurant Management Team and team members through performance, engagement, and training initiatives. CARIN' We have a fresh brew of benefits perfect for you. Discounted donuts and coffee are only the beginning. * Flexible Schedule * Free Shift Meals* * Best in Class Training & Continuous Learning * Advancement Opportunities * Paid Time Off* * 401(k) Retirement Plan* * Medical, Dental and Vision* * Community & Charitable Involvement WINNIN' * You have at least six months of retail, restaurant, or hospitality management experience. * You are 18 years of age (or higher, per applicable law). * You know what it takes to be in the smile-making business and have exceptional time management, attention to detail, and guest service skills. Not sure if your experience aligns? We encourage you to apply. Coffee-lover or not, all backgrounds are welcome here. ?Position Title: Restaurant Manager Franchise Organization/Location: Little General Network Reports To: Multi-Unit Manager/Franchisee Overview: A Restaurant Manager is generally responsible for providing strong, positive leadership to their team to deliver great and friendly guest experiences, to maintain operational excellence and to help build profitable top line sales of a single restaurant. They are responsible forthe overall operation of the restaurant according to Dunkin' standards, franchisee policies and procedures, and in compliance with all applicable laws. Responsibilities Include: * Able to perform all responsibilities of restaurant team members. * Recruit, hire, train and supervise restaurant team members, including shift leaders, team members, bakers and other support staff. * Foster a positive work environment by promoting teamwork, providing coaching and feedback and resolving conflicts. * Implement training programs to enhance team member skills and performance. * Lead by example, demonstrating a strong work ethic, professionalism, and adherence to company values. * Oversee day-to-day operations, including opening and closing procedures, cash management, inventory control, and following of brand standards and systems. * Ensure compliance with health and safety regulations, food handling guidelines, and sanitation standards. * Create and maintain a guest focused culture in the restaurant * Review guest feedback results and implement action plans to drive improvement * Develop and implement operational strategies to increase efficiency, reduce waste, and enhance overall productivity. * Ensure exceptional customer service by providing a welcoming and friendly atmosphere. * Monitor customer feedback and reviews, taking necessary steps to improve service quality and address any recurring issues. * Monitor and control food and labor costs, inventory levels, and waste to maximize profitability. * Engage with the local community, build relationships, and explore opportunities for partnerships or sponsorships. * Stay updated with industry trends and technology, competitor activities, and customer preferences to identify new business opportunities. * Communicate restaurant priorities, goals and results to restaurant team members * Execute new product roll-outs including training, marketing, and sampling * Completion of DCP and other vendor orders to ensure all products are fully stocked * Conduct self-assessments and corresponding action plans for food safety and brand standards * Ensure restaurant budget is met as determined by Franchisee * Engage with Dunkin' and Inspire Brands Field Operations team as appropriate Education/Experience: * Basic computer skills * Fluent in spoken and written English or the predominant language in your market * Basic math and financial management * Previous leadership experience in retail, restaurant or hospitalitypreferred or ability to show leadership * College Degree preferred. Key Competencies * Strong analytical skills and business acumen * Works well with others in a fun, fast-paced team environment * On time, demonstrates honesty and a positive attitude * Willingness to learn and embrace change * Ability to train and develop a team including giving positive and constructive feedback * Guest focused * Time Management * Ability to manage conflict * Problem solving * Motivating others Physical Demands/Working Conditions: * Standing on feet * Repetitive motion including bending, stooping and reaching * Lifting packages (if applicable) * Wearing a headset (if applicable) * Working in a small space Each franchise organization is an independent employer and thus responsible for making its own recruiting, hiring, and employment-related decisions. These materials and resources are optional for franchisees, and nothing in these materials and resources should be construed as the franchisor being involved in or having control over a franchise employee's essential terms and conditions of employment. Specific employment-related questions should be directed to your franchise organization's legal counsel or other professional advisor. You are applying for work with a franchisee of Dunkin' Donuts, not Dunkin' Brands, Inc., Dunkin' Donuts or any of their affiliates. Any information you submit will be provided solely to the franchisee. If hired, the franchisee will be your only employer. Franchisees are independent business owners who are solely responsible for their own employees and set their own wage and benefit programs that can vary among franchisees. ","identifier":{"@type":"PropertyValue","name":"Job ID","value":"10636752"},"date Posted":"2025-09-18T10:58:03.162678+00:00","employment Type":["FULL_TIME"],"hiring Organization":{"@type":"Organization","name":"Baskin Robbins","same As":"https://www.baskinrobbins.com/","logo":"https://dokumfe7mps0i.cloudfront.net/oms/15524/image/2025/4/LHUVQ_***********22/***********22.png"},"job Location":[{"@type":"Place","address":{"@type":"PostalAddress","street Address":"288 Oakwood Road","address Locality":"Charleston","address Region":"WV","postal Code":"25301","address Country":"US"}}],"base Salary":{"@type":"MonetaryAmount","currency":"USD","value":{"@type":"QuantitativeValue","value":0,"min Value":0,"max Value":0,"unit Text":"HOUR, DAY, WEEK, MONTH, YEAR"}}} Skip to main content Skip to menu Skip to footer * Careers Overview * Working at Baskin-Robbins * Culture * Benefits & Perks * Training & Development Dunkin's cup * Purpose and Values Search Search Careers Hamburger toggle Menu Hamburger toggle Menu Close * Careers Home * Working at Baskin-Robbins * Culture * Benefits & Perks * Training & Development * Purpose and Values * Search Careers Back Restaurant Manager - Dunkin Donuts

Job Description Executive Chef Islander 71 Fish House & Raw Bar - Isle of Palms, SC Compensation: $90,000 base salary with quarterly performance-based bonus opportunities Reports to: Ownership / General Manager / Culinary Leadership Role Overview Islander 71 Fish House & Raw Bar is seeking an experienced, hands-on Executive Chef to lead all culinary operations. This role is responsible for food quality, execution, kitchen leadership, cost control, and building systems that support consistency in a fast-paced, service-driven environment. The Executive Chef will work closely with ownership and the management team to uphold Islander 71's standards while helping evolve the business through new revenue opportunities. This position requires a strong leader who is present in the kitchen, sets the tone, and builds a team that performs at a high level every service. Culinary Execution & Quality Own all food execution, quality, consistency, and presentation across all services Establish and enforce recipes, prep standards, portioning, and plating guidelines Maintain high culinary standards during peak service periods Lead from the line when necessary to support service and execution Ensure cleanliness, organization, and food safety standards are consistently met Team Leadership & Development Recruit, train, coach, and retain BOH leadership and hourly kitchen staff Build and develop a strong sous chef and kitchen management bench Set clear expectations, accountability, and performance standards Foster a culture of professionalism, urgency, teamwork, and respect Operations & Systems Oversee day-to-day kitchen operations across all services Implement systems and workflows that support speed, efficiency, and consistency Partner with FOH leadership to improve communication, ticket times, and guest experience Ensure compliance with all health department, safety, and sanitation requirements Financial & Cost Management Manage food cost, labor targets, inventory, ordering, and waste control Monitor performance against budget and adjust operations as needed Maintain strong vendor relationships and pricing discipline Work with ownership and management on forecasting and operational planning Catering, Events & Large-Party Execution Play a key role in establishing and scaling a catering and events component of the business Develop menus and systems that support off-premise catering, on-site events, and large-party reservations Partner with ownership, events, and FOH leadership to ensure smooth execution of private events and buyouts Build prep, staffing, and execution plans that allow events and large parties to operate seamlessly alongside regular service Ensure quality, consistency, and profitability across all event-driven culinary offerings Menu & Product Development Execute and refine menus that align with Islander 71's coastal seafood concept Support seasonal menu updates and ongoing menu improvements Balance creativity with operational efficiency and profitability Operational Scale & Volume Expectations Lead a kitchen designed to perform at high volume, exceeding 2,000 covers during peak season Ensure staffing, prep, and execution scale effectively during high-pressure service periods Maintain consistency and quality as volume increases during seasonal surges Ideal Candidate Profile Proven experience as an Executive Chef or senior culinary leader in a high-volume restaurant Experience supporting catering, events, or large-format service strongly preferred Strong leadership, operational discipline, and financial awareness Calm, organized, and decisive under pressure Hands-on leader respected by teams Collaborative communicator who works well across departments Compensation & Performance Incentives $90,000 base salary Quarterly performance-based bonus opportunities tied to kitchen performance, cost control, execution, team stability, and successful event/catering operations

Full-time Description Now Hiring: Kitchen LeadSummerville, SC Full-Time | Leadership Opportunity | Competitive Pay + BenefitsDo you love great food and have a passion for leading a high-energy kitchen team? Bistro @ BlueWater is looking for a Kitchen Lead who can help drive daily food operations while ensuring every guest enjoys a fresh, high-quality experience. About the Role The Kitchen Lead is responsible for overseeing day-to-day kitchen operations within the Bistro. This role ensures that all food is prepared to standard, served safely, and presented consistently. The Kitchen Lead supports a culture of quality, cleanliness, teamwork, and guest satisfaction, while maintaining efficient use of labor and minimizing waste. Responsibilities Kitchen Operations & Standards Lead and support kitchen staff during assigned shifts. Ensure recipes, prep standards, and portion accuracy are consistently followed. Maintain communication with the front-counter team to ensure smooth service. Verify food safety checklists and temperature logs are completed properly. Labor & Productivity Execute labor plans and position team members effectively throughout the shift. Monitor breaks, shift coverage, and productivity levels. Communicate staffing needs and concerns to management. Food Quality & Waste Control Manage prep lists and rotation to ensure freshness and accuracy. Track waste daily; maintain and submit weekly waste logs. Support inventory checks and report shortages, spoilage, or discrepancies. Safety & Cleanliness Ensure a clean, organized, and health-code-compliant kitchen at all times. Oversee dishwashing, sanitization, and equipment cleanliness. Coach team members on safety and sanitation best practices. Team Leadership Assist with training new kitchen staff. Model teamwork, professionalism, and a positive attitude. Reinforce company standards and provide real-time coaching. Support promotion of seasonal/featured menu items. Provide feedback on product changes and new offerings. (Note: This is not intended to be a complete list of job functions. Responsibilities listed may be modified to fit business needs.) Why join the Bistro @ Bluewater? We're more than just a convenience stop-we're a vibrant part of the Charleston community with a commitment to great food, local spirit, and personal growth. As a Kitchen Lead, you'll have a chance to strengthen your culinary skills while helping build an energized, supportive team. Apply today and start your journey with a team that serves with pride and purpose. Equal Opportunity Statement Bluewater is an Equal Opportunity Employer. We do not discriminate based on race, color, religion, sex, national origin, age, disability, or any other protected status under applicable law. Requirements Employment is contingent upon successful completion of a background check. Must be 18 years of age or older. 1+ year experience in restaurant, foodservice, or kitchen leadership preferred. ServSafe certification or willingness to obtain one (preferred). Ability to work flexible hours, including early mornings, weekends, and holidays, and varied shifts. Able to stand for long periods, bend, reach, and lift up to 40 lbs. A strong work ethic and positive attitude are essential. Strong communication, organization, and multitasking skills. A desire to grow and succeed in a team-oriented environment. Salary Description $17-$18

The Kitchen Lead is responsible for modeling Earth Fares Vision, Mission, Declaration and Customer Service Creed, while training and developing team members within their department. They work closely with the Prepared Foods Manager and Assistant Prepared Foods Manager to ensure profitability and positive results of the department. This person ensures team members adhere to the departments Standard Operating Procedures, excellent customer service, proper production, display of food, and a clean and safe work environment. This person provides supervision for department and food quality control. Essential Functions Staff Development: Communicates the Earth Fare vision, standard operating procedures, merchandising guidelines, and financial goals to Team Members, with strong emphasis on customer service, safety and sanitation. Participates in the interview process and coaches, trains and develops Team Members in the Prepared Foods Department. Maintains a positive and professional work environment. Clearly defines and communicates expectations with punch lists and communication log to team members. (20%) Production: Supervises and participates in the production of in-house prepared foods and proper presentation and display of quality pre-made items. Maintains high standards of quality control. (40%) Operational Tasks: Ordering and receiving deliveries; scheduling; checking daily and weekly sales/movement reports, shrink reports, emails and responding accordingly; conducting monthly department inventory. (10%) Merchandising: Develops and maintains an attractive sales floor by implementing Earth Fare merchandising guidelines. (20%) Department Conditions: Maintains cleanliness, sanitation, and overall organization of the department including all fixtures, storage, work stations, freezers, and coolers. (10%) Total Percentage Equals 100% Knowledge and Critical Skills/Expertise Strong communication skills with the ability to train, coach in the moment, and lead people in a positive and professional manner. Strong organization, time management, and multi-tasking skills. Knowledge of food service industry trends, as well as common allergies and specialized dietary terms such as gluten-free, vegan, vegetarian, etc. Understanding of food safety and sanitation as well as proper use of kitchen utensils and other equipment used in food preparation. Willingness to work a flexible schedule to include nights, weekends, and holidays. Proficient in Microsoft Office programs including Excel and Outlook. Ability to learn and use a Falcon hand-held computer scanner. Leadership experience preferred. Desire to develop and grow your career with Earth Fare. Strong emphasis on food production and efficiency Qualifications Experience 1-2 years minimum experience working in a food service environment. 1-2 years minimum experience working in a retail/customer service environment preferred. Perishable experience and OSHA ServSafe Certification preferred. Leadership experience preferred. Earth Fare experience preferred. The knowledge, skills and abilities listed above may be acquired through levels of education and experience. However, any equivalent combination of education and/or experience, which provide an applicant with the listed knowledge, skills and abilities to perform the essential duties and responsibilities of the job, is acceptable. Environmental Conditions Works in a fast-paced environment with a focus on customer service. May work in environments of extreme cold and extreme heat for short periods of time. May travel periodically. Physical Demands Must be able to lift up to 50 pounds. (In the event an item weighs over 50 pounds the Team Member should have another member of the team help lift the item). Must be able to bend, reach, stoop, kneel and squat. Must be able to push, pull, and maneuver heavy loads. Must be able to stand and be on ones feet the majority of the work day.

Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable KITCHEN MANAGERS / HEAD CHEFS (Lead Staff). !! 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: Performs 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 Communicates 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 check list 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 Follow 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 Interacts with Campers, Staff, & Parents Control Inventory Place Orders Project Management Communication Upholds Wolfoods Standards of Service, & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Uses weights and measures to properly execute recipes Prepares all menu items and special request events Follows standardized recipes Ensures 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 Assists in developing and tasting recipes Assists in planning menu Recommend equipment purchases May act as a Front of House supervisor when necessary Qualifications & Experience: 4+ years Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Ability to Self-Motivate Able to both lead a team & take direction Must live on-site in a rural setting with the possibility of shared living spaces Ability to work under pressure in environments that are above/below average temperatures Must be able to stand 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 Certifications before start of camp (Company Sponsored) Minimum 6-day 70-hour work week Must be bale 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.

As a Kitchen Manager at Parker's Kitchen, you will be overseeing day-to-day operations, ensuring food safety and sanitation standards are met. You will be responsible for maintaining efficient operating systems, delivering exceptional customer service, and fostering employee development, all while maintaining the high standards that Parker's Kitchen is known for. Your leadership will play a key role in driving the success of the entire team and ensuring a positive experience for both customers and staff. ESSENTIAL DUTIES AND RESPONSIBILITIES: Customer Service: Interact with customers and employees in a respectful, courteous manner, fostering a friendly and welcoming atmosphere. Speak honestly and act with integrity, upholding company values at all times. Inventory Management: Conduct weekly inventory counts and generate cost of sales reports. Manage and audit inventory levels to ensure they align with the budget. Labor and Budget Control: Control labor costs by scheduling employees in alignment with the approved labor budget. Food Safety and Sanitation: Ensure safe food handling procedures are maintained at all times. Act as the Person in Charge and enforce the Safety and Health Policy to maintain a safe and compliant environment. Prepare all made to order food and/or beverages according to recipe or customer specifications. Stock food and beverage areas with products and supplies to ensure in stock conditions at all times. Communication and Team Leadership: Effectively communicate procedures, promotions, and new products to employees to ensure smooth operations. Responsible for ensuring adequate staffing levels to meet customer demand. Perform additional tasks as assigned to support the overall success of the department. REQUIREMENTS: Minimum of 2 years of management experience in food service operations or demonstrated experience in food service operations with Parker's or the equivalent. Must be at least 16 years of age upon hire date. Must have reliable transportation. Completion of Food Safety Certification within the first month of employment is required. Completion of a skills-based certification within the first 120 days of employment is mandatory. Kitchen Managers must be able to work varied hours, days, and shifts as needed by the employer due to business circumstances. PHYSICAL REQUIREMENTS: Ability to stand for extended periods, ranging from 8 to 10 hours. Ability to multitask, perform repeated bending, standing, reaching, and occasionally lift up to 50 pounds. Ability to push or pull up to 50 pounds. Comfortable working in environments with wet floors, temperature fluctuations, and loud noise levels.

Restaurant Manager Keeping America running is a big deal, and we're proud to be Movin' and Shakin' to fuel the day, every day. At Dunkin', our team members are the ingredients of goodness that make up a team that supports one another and local communities. Join us. Because Dunkin' runs on you and we'll be running beside you every step of the way. We're All IN'. MOVIN' As a Restaurant Manager, you will be responsible for overall operations. From local store marketing to achieving sales and profit goals, you'll help America Run on Dunkin'. You'll also help your Restaurant Management Team and team members through performance, engagement, and training initiatives. CARIN' We have a fresh brew of benefits perfect for you. Discounted donuts and coffee are only the beginning. * Flexible Schedule * Free Shift Meals* * Best in Class Training & Continuous Learning * Advancement Opportunities * Paid Time Off* * 401(k) Retirement Plan* * Medical, Dental and Vision* * Community & Charitable Involvement WINNIN' * You have at least six months of retail, restaurant, or hospitality management experience. * You are 18 years of age (or higher, per applicable law). * You know what it takes to be in the smile-making business and have exceptional time management, attention to detail, and guest service skills. Not sure if your experience aligns? We encourage you to apply. Coffee-lover or not, all backgrounds are welcome here. ?Position Title: Restaurant Manager Franchise Organization/Location: Little General Network Reports To: Multi-Unit Manager/Franchisee Overview: A Restaurant Manager is generally responsible for providing strong, positive leadership to their team to deliver great and friendly guest experiences, to maintain operational excellence and to help build profitable top line sales of a single restaurant. They are responsible forthe overall operation of the restaurant according to Dunkin' standards, franchisee policies and procedures, and in compliance with all applicable laws. Responsibilities Include: * Able to perform all responsibilities of restaurant team members. * Recruit, hire, train and supervise restaurant team members, including shift leaders, team members, bakers and other support staff. * Foster a positive work environment by promoting teamwork, providing coaching and feedback and resolving conflicts. * Implement training programs to enhance team member skills and performance. * Lead by example, demonstrating a strong work ethic, professionalism, and adherence to company values. * Oversee day-to-day operations, including opening and closing procedures, cash management, inventory control, and following of brand standards and systems. * Ensure compliance with health and safety regulations, food handling guidelines, and sanitation standards. * Create and maintain a guest focused culture in the restaurant * Review guest feedback results and implement action plans to drive improvement * Develop and implement operational strategies to increase efficiency, reduce waste, and enhance overall productivity. * Ensure exceptional customer service by providing a welcoming and friendly atmosphere. * Monitor customer feedback and reviews, taking necessary steps to improve service quality and address any recurring issues. * Monitor and control food and labor costs, inventory levels, and waste to maximize profitability. * Engage with the local community, build relationships, and explore opportunities for partnerships or sponsorships. * Stay updated with industry trends and technology, competitor activities, and customer preferences to identify new business opportunities. * Communicate restaurant priorities, goals and results to restaurant team members * Execute new product roll-outs including training, marketing, and sampling * Completion of DCP and other vendor orders to ensure all products are fully stocked * Conduct self-assessments and corresponding action plans for food safety and brand standards * Ensure restaurant budget is met as determined by Franchisee * Engage with Dunkin' and Inspire Brands Field Operations team as appropriate Education/Experience: * Basic computer skills * Fluent in spoken and written English or the predominant language in your market * Basic math and financial management * Previous leadership experience in retail, restaurant or hospitalitypreferred or ability to show leadership * College Degree preferred. Key Competencies * Strong analytical skills and business acumen * Works well with others in a fun, fast-paced team environment * On time, demonstrates honesty and a positive attitude * Willingness to learn and embrace change * Ability to train and develop a team including giving positive and constructive feedback * Guest focused * Time Management * Ability to manage conflict * Problem solving * Motivating others Physical Demands/Working Conditions: * Standing on feet * Repetitive motion including bending, stooping and reaching * Lifting packages (if applicable) * Wearing a headset (if applicable) * Working in a small space Each franchise organization is an independent employer and thus responsible for making its own recruiting, hiring, and employment-related decisions. These materials and resources are optional for franchisees, and nothing in these materials and resources should be construed as the franchisor being involved in or having control over a franchise employee's essential terms and conditions of employment. Specific employment-related questions should be directed to your franchise organization's legal counsel or other professional advisor. You are applying for work with a franchisee of Dunkin' Donuts, not Dunkin' Brands, Inc., Dunkin' Donuts or any of their affiliates. Any information you submit will be provided solely to the franchisee. If hired, the franchisee will be your only employer. Franchisees are independent business owners who are solely responsible for their own employees and set their own wage and benefit programs that can vary among franchisees. ","identifier":{"@type":"PropertyValue","name":"Job ID","value":"10768399"},"date Posted":"2025-09-27T10:48:03.343737+00:00","employment Type":["FULL_TIME"],"hiring Organization":{"@type":"Organization","name":"Baskin Robbins","same As":"https://www.baskinrobbins.com/","logo":"https://dokumfe7mps0i.cloudfront.net/oms/15524/image/2025/4/LHUVQ_***********22/***********22.png"},"job Location":[{"@type":"Place","address":{"@type":"PostalAddress","street Address":"4121 Maccorkle Avenue","address Locality":"Charleston","address Region":"WV","postal Code":"25304","address Country":"US"}}],"base Salary":{"@type":"MonetaryAmount","currency":"USD","value":{"@type":"QuantitativeValue","value":0,"min Value":0,"max Value":0,"unit Text":"HOUR, DAY, WEEK, MONTH, YEAR"}}} Skip to main content Skip to menu Skip to footer * Careers Overview * Working at Baskin-Robbins * Culture * Benefits & Perks * Training & Development Dunkin's cup * Purpose and Values Search Search Careers Hamburger toggle Menu Hamburger toggle Menu Close * Careers Home * Working at Baskin-Robbins * Culture * Benefits & Perks * Training & Development * Purpose and Values * Search Careers Back Restaurant Manager - Dunkin Donuts

Benefits: Health insurance Paid time off Training & development Culinary Manager - Unleash Your Culinary Leadership! PRIMARY OBJECTIVE: Lead and manage a talented kitchen team through hiring, training, and behavior management to create an unforgettable dining experience. Key Responsibilities: Coordinate with line cooks for timely and synchronized order completion. Ensure consistent quality by following recipes and coaching the team. Utilize cooking utensils and equipment to prepare diverse food items. Maintain safety and sanitation standards. Qualifications: Strong communication, organization, and time management skills. Good listening and knife/cooking skills. Positive attitude and ability to stay calm under pressure. Requirements: Reliable transportation. Ability to read order items on a chit ticket. Previous high-volume restaurant kitchen experience. Stamina to stand for up to 8 hours per shift. Ability to lift heavy objects frequently. Join our culinary adventure as a Kitchen Manager, where your leadership, passion for food, and dedication will be celebrated. Unleash your creativity and make your mark in a team that shares your love for unforgettable flavors. Apply today and be part of our success! Compensation: $65,000.00 - $70,000.00 per year We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. Welcome to Taco Boy. Thanks for your interest in joining our team. We offer a positive team environment as well as benefits and programs that support long-term career growth and upward financial mobility. Full-time employees working 30+ hours a week are eligible for health insurance, paid time off, tuition reimbursement, and other great benefits, while part-time employees have access to emergency financial assistance, volunteer day incentives, and restaurant discounts.

As a Kitchen Manager at Parker's Kitchen, you will be overseeing day-to-day operations, ensuring food safety and sanitation standards are met. You will be responsible for maintaining efficient operating systems, delivering exceptional customer service, and fostering employee development, all while maintaining the high standards that Parker's Kitchen is known for. Your leadership will play a key role in driving the success of the entire team and ensuring a positive experience for both customers and staff. ESSENTIAL DUTIES AND RESPONSIBILITIES: Customer Service: Interact with customers and employees in a respectful, courteous manner, fostering a friendly and welcoming atmosphere. Speak honestly and act with integrity, upholding company values at all times. Inventory Management: Conduct weekly inventory counts and generate cost of sales reports. Manage and audit inventory levels to ensure they align with the budget. Labor and Budget Control: Control labor costs by scheduling employees in alignment with the approved labor budget. Food Safety and Sanitation: Ensure safe food handling procedures are maintained at all times. Act as the Person in Charge and enforce the Safety and Health Policy to maintain a safe and compliant environment. Prepare all made to order food and/or beverages according to recipe or customer specifications. Stock food and beverage areas with products and supplies to ensure in stock conditions at all times. Communication and Team Leadership: Effectively communicate procedures, promotions, and new products to employees to ensure smooth operations. Responsible for ensuring adequate staffing levels to meet customer demand. Perform additional tasks as assigned to support the overall success of the department. REQUIREMENTS: Minimum of 2 years of management experience in food service operations or demonstrated experience in food service operations with Parker's or the equivalent. Must be at least 16 years of age upon hire date. Must have reliable transportation. Completion of Food Safety Certification within the first month of employment is required. Completion of a skills-based certification within the first 120 days of employment is mandatory. PHYSICAL REQUIREMENTS: Ability to stand for extended periods, ranging from 8 to 10 hours. Ability to multitask, perform repeated bending, standing, reaching, and occasionally lift up to 50 pounds. Ability to push or pull up to 50 pounds. Comfortable working in environments with wet floors, temperature fluctuations, and loud noise levels.

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.

Job DescriptionBenefits: Health insurance Paid time off Training & development Culinary Manager - Unleash Your Culinary Leadership! PRIMARY OBJECTIVE: Lead and manage a talented kitchen team through hiring, training, and behavior management to create an unforgettable dining experience. Key Responsibilities: Coordinate with line cooks for timely and synchronized order completion. Ensure consistent quality by following recipes and coaching the team. Utilize cooking utensils and equipment to prepare diverse food items. Maintain safety and sanitation standards. Qualifications: Strong communication, organization, and time management skills. Good listening and knife/cooking skills. Positive attitude and ability to stay calm under pressure. Requirements: Reliable transportation. Ability to read order items on a chit ticket. Previous high-volume restaurant kitchen experience. Stamina to stand for up to 8 hours per shift. Ability to lift heavy objects frequently. Join our culinary adventure as a Kitchen Manager, where your leadership, passion for food, and dedication will be celebrated. Unleash your creativity and make your mark in a team that shares your love for unforgettable flavors. Apply today and be part of our success!