Kitchen manager jobs in Chesapeake, VA - 594 jobs

LINE AND PREP COOKS COMPETITIVE PAY BASED ON ABILITY AND EXPERIENCE Quemar is looking for passionate culinary team members. Quemar is a new and invigorating Mexican/Latin American concept, focused around wood-fire with flavors and techniques true to the region. Quemar, meaning “to burn '' or “to set fire to”, will boast a large collection of tequilas and mezcals and will be centered around a large Argentinian-style parrilla solely fueled by wood fire. With two bars to gather around, a dining room filled with banquets, a patio to enjoy both rain or shine, and our comfy Tranquilo Lounge, guests have many options to enjoy their experience with us. We are a completely scratch made kitchen and bar and are looking for like minded individuals to join in on the fun. Join us on bringing flare to the Virginia Beach/Hampton Roads area by visiting ********************* Duties/Responsibilities: Follow all recipes and food handling procedures and standards Manage time accordingly for food safety and to allow for guest requests Contributes to the success and overall well being of the team. Safely operates and maintains cleanliness of equipment Set up, restock, organize, and maintain a clean work-space throughout their shift Performs other assigned duties from the management Qualifications: Experience and knowledge of kitchen equipment. Ability to stand and walk for 8 to 10 hours, lift up to 55 lbs., and work in confined spaces One year hospitality industry experience preferred Benefits: Full-Time Benefits Start Immediately for Eligible Employees Medical / Dental / Vision / Telehealth (Full-Time Eligible) 401(k) Plan Available for Eligible Employees Full-time and Part-time positions available

Fish & Slips at Tidewater Yacht Marina in Olde Town Portsmouth is looking for a new Kitchen Manager. The Kitchen Manager is in charge of all aspects of the kitchen's operations, ensuring quality food is going out to guests, managing food preparation, managing staff, and adhering to all health and safety standards. Responsibilities include hiring, training, scheduling kitchen staff, managing inventory, maintaining food safety, and monitoring food costs. Previous Kitchen experience is mandatory. Must be able to work in fast paced environments while effectively leading a team. Must be available to work weekends and holidays. Apply Online or call Fish & Slips at ************

Geno's Steaks is excited to announce that it will open at the Power Plant Hampton Roads dining and entertainment district, bringing its legendary Philly cheesesteaks to Virginia for the first time. The new restaurant, which will be located between PBR Hampton and Bass Pro Shops, is slated to open this winter. Geno's prides itself on delivering the finest cheesesteak experience in the world. The family-friendly venue at Power Plant Hampton Roads will feature Geno's popular menu of crowd-pleasing favorites for lunch and dinner daily, including a variety of cheesesteaks, Italian hoagies and more. Complemented by a full-service bar offering beer, wine, handcrafted cocktails, as well as a variety of soft drinks to suit guests of all ages, the space is designed with fun in mind. The expansive restaurant will feature classic arcade games and interactive experiences perfect for families and groups. Guests can also unwind on Geno's scenic waterfront patio, complete with incredible views and a relaxed outdoor vibe. We are looking for an energetic, experienced and professional individual to be our Kitchen Manager to oversee the operations of the entire kitchen and creating a pleasurable dining experience based on a consistent food product. A high school diploma or GED equivalent required. Culinary arts courses/certifications or related degree preferred. Two (2) to four (4) years experience of supervising and/or managing kitchen staff and working with inventory and food ordering, in a high-volume kitchen. - Exude confidence in cooking skills and abilities. - Attention to detail - Good people management skills, communication and listening skills. - Proven ability to lead a team and communicate efficiently, both verbally and in writing. - Must be flexible and adaptable to change. - Demonstrated time management and organizational skills. - Must be internally motivated and detail oriented and have a passion for teaching others. - Exceptional time management and organization skills. - Ability to work evenings, weekends and holidays. This job requires ability to perform the following: - Carrying or lifting items weighing up to 75 pounds. - Moving about the kitchen in a safe and secure manner. - Handling food, objects, products and utensils effectively and safely. - Bending, stooping, standing and kneeling. - Withstand potential climate temperature changes in assigned work area. Includes, but not limited to: - Control the day-to-day culinary operations of the venue within the policies and guidelines set forth by the company, including the insurance of appropriate levels of staffing. - Maintain a professional company image, including kitchen cleanliness, proper uniforms and appearance standards. - Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations. - Establish procedures and timeframes for conducting inventory. Determine minimum and maximum stocks for all food, material, and kitchen equipment. - Maintain procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and pilferage. - Ensure that all kitchen equipment, including but not limited to sinks, stoves, grills, hoods, coolers, freezers, etc., are in proper operational condition and are cleaned on a regular basis. Ensure that all kitchen areas and related storerooms are cleaned, mopped, and properly stocked according to anticipated business volume and in accordance with sanitation and health department requirements. Notify Maintenance Manager immediately of any maintenance and repair needs. - Resolve issues of employee conflict, irate customers and wrong stock orders with a quick solution. - Rally staff during heavy shifts, resolving conflicts and getting the job done. - Interact with guests, being friendly and courteous, to resolve service issues or concerns. - Ensure the kitchen staff provides consistent product and service standards of the highest quality. - Control BOH food costs through appropriate ordering, maintaining weekly inventory, reviewing financial reports and taking appropriate actions. - Accurately and easily communicate standards and cooking methods to staff, give orders and speak with customers clearly. - Ensure a safe working environment to reduce the risk of injury and accidents. - Maintain kitchen organization and cleanliness in compliance with Company and Health Department standards. - Create, organize and keep work schedules, shipments, cleaning schedules and more. - Recruit, interview and hire supervisory and hourly team members; supervise and motivate; take disciplinary action and recommend terminating hourly team members when necessary. - Train employees, as assigned, in an ongoing basis. - Lead by example to other team members and mentor new staff.

Join the Apex Entertainment team as Kitchen Manager and contribute to delivering exceptional service to our guests. In this pivotal role, you will lead and support the culinary operations of our restaurant while upholding Apex's core values and fostering a thriving work culture. Collaborate strategically with Chefs and the Director of Food and Beverage to enhance sales, increase profits, and exceed benchmarks in food quality and personalized service. Responsibilities: Supervisory Excellence Oversee and guide Assistant Kitchen Manager, Kitchen Supervisors, & BOH Staff, ensuring effective task execution. Provide consistent support and constructive feedback for continuous improvement. Operational Excellence Maintain the highest food quality standards through meticulous supervision. Analyze trends through weekly PMIX review for informed decision-making. Leadership & Performance Foster a positive, productive work environment aligned with company objectives. Uphold recipe, portioning, cooking, and serving standards for consistent food preparation. Sanitation & Hygiene Enforce food handling and cleanliness practices to ensure safe and sanitary kitchen operations. Staffing & Scheduling Ensure proper staffing levels within budgeted payroll, collaborating with HR Manager for effective scheduling. Make employment and termination decisions for BOH staff. Continuous Improvement Nurture staff's food knowledge for enhanced guest satisfaction and return visits. Develop kitchen staff through comprehensive managerial and professional training. Policy & Compliance Uphold Handbook policies, procedures, and standards consistently and fairly. Adhere to health, safety, and labor regulations to ensure a compliant environment. Supply Chain Management Maintain efficient inventory by ensuring accurate receipt of products and adherence to receiving policies. Collaborate with managers, suppliers, accountant, and owner for effective procurement. Cost Control Review food estimated costs to ensure budgetary compliance and cost-effectiveness. Monitor portion control to minimize wastage. Event Management Oversee on and off-site catering events, showcasing your expertise in managing diverse culinary experiences. Requirements: Strong written and verbal communication skills. Proficiency in MS Office Applications. Strong leadership and team management abilities. Effective problem-solving skills and attention to detail. Professional, courteous demeanor and positive team spirit. Ability to communicate effectively in written and oral formats. Exceptional personal hygiene and positive representation of the organization. High school diploma or GED equivalent. Associate degree or bachelor's degree preferred. Minimum of 3 years' experience in the food and beverage or hospitality industry. Familiarity with MS Office applications. Must possess a valid driver's license or reliable transportation. Flexibility to adapt to change and work a variable schedule including days, nights, weekends, and holidays. Ability to stand for 8-10 hours and manage multiple tasks simultaneously. Perks and Benefits: Join a dynamic and dedicated team that celebrates passion for fun and service. Competitive compensation and quarterly bonus. Health, Dental, Vision 401K (after 1 year) Paid Time and Birthday Off. Free Attractions. Free Shift Meals. Enjoy a flexible schedule that allows you to balance work and play. If you're ready to embrace the challenge of shaping exceptional dining experiences and driving operational excellence, Apex Entertainment is the place for you. Apply now and be a part of our dynamic team!

Calypso Bar & Grill | Virginia Beach Oceanfront Calypso Bar & Grill is seeking an experienced Kitchen Manager to lead back-of-house operations in a high-volume, fast-paced, seasonal environment. This role oversees food quality, kitchen execution, staff leadership, and cost control while maintaining safety and sanitation standards. Key Responsibilities Lead daily BOH operations including prep, line execution, and closing Maintain food quality, recipe consistency, and portion control Manage food cost, inventory, ordering, and waste control Train, schedule, and lead BOH staff Ensure health department compliance and kitchen safety Maintain efficient ticket times during peak volume Communicate effectively with FOH management Qualifications 3+ years kitchen management or BOH leadership experience High-volume restaurant experience required Strong knowledge of food safety and kitchen operations Proven ability to lead a team under pressure Flexible availability including nights, weekends, holidays, and peak seasons 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. Moliar Hospitality Group is a locally owned and operated food and beverage organization that focuses on enriching the lives of our guests, our employees and owners. We do this through superior quality food and beverages, customer service, sales growth, cost, and treating our employees like family. We believe that our employees are our most important resource and our success depends upon creating and retaining a staff capable of delivering an exceptional dining experience to every customer, every time. We currently own and operate 4 successful establishments: Calypso Bar and Grill, Repeal Bourbon and Burgers, 2 Hair of the Dog Eatery's(Downtown Granby, & Loehmann's Plaza in Virginia Beach) Calypso Virginia Beach Facebook Instagram Repeal Virginia Beach Facebook Instagram Hair of the Dog Virginia Beach Facebook Instagram Hair of the Dog Granby Facebook Instagram

Norfolk's premier dining and entertainment district is a central place where you can hang out, dine and relax with your whole family. Waterside District features the best of national, regional and local restaurants and offers live music, festivals and more. Located in the heart of the central business district and adjacent to the City of Norfolk's world-class waterfront and festival site, Waterside District is a central gathering place for local residents and visitors. Kitchen Supervisor Kitchen Supervisor responsibilities include, but are not limited to: * Assist with the day-to-day culinary operations of the venue within the policies and guidelines set forth by the company. * Complete daily opening tasks which include staff check ins, line checks and prep. * Complete daily closing tasks which include staff check out, ordering, and kitchen walk through. * Assist with maintaining a professional company image, including kitchen cleanliness, proper uniforms and appearance standards. * Uphold consistent product and service standards of the highest quality. * Ensure a safe working environment to reduce the risk of injury and accidents. * Maintain kitchen organization and cleanliness in compliance with company and Health Department standards. * Train employees, as assigned, on an ongoing basis. * Lead by example to other team members and mentor new staff. Kitchen Supervisor Qualifications * A high school diploma or GED equivalent required. Culinary arts courses/certifications or related degree preferred. * 1-2 years' experience of supervising and/or managing kitchen staff and working with inventory and food ordering, in a high-volume kitchen. * Exude confidence in cooking skills and abilities. * Proven ability to lead a team and communicate efficiently, both verbally and in writing. * Exceptional time management and organization skills. * Ability to work evenings, weekends and holidays. The Kitchen Supervisor position requires the ability to perform the following: * Carrying or lifting items weighing up to 75 pounds. * Moving about the kitchen in a safe and secure manner. * Handling food, objects, products and utensils effectively and safely. * Bending, stooping, standing and kneeling. * Withstand potential climate temperature changes in assigned work area.

About Us Tidewater Youth Services Commission is committed to serving court-involved and at-risk youth in the Tidewater Region of Virginia. Our residential programs are professional,challenging and fast-paced. You will leave every day knowing you made a difference in this world. We are looking for a full-time Food Services Manager to join our team (Va Beach) and manage food services in a residential group home. Must have thorough knowledge of food preparation and menu planning. Ability to plan and prioritize, keep accurate records, and maintain an organized, sterile and sanitized work area required. Must work well with adults and at-risk youth. Graduation from high school or equivalent and experience preparing meals in a public food service environment is required. Food services certification is preferred. Our work environment includes: On-the-job training Lively atmosphere Growth opportunities Benefits: 401(k) Dental insurance Health insurance Paid time off Paid training Vision insurance Work Location: In person

The Restaurant Manager is responsible for overseeing and managing the daily operations of the restaurant. PRIMARY ACCOUNTABILITIES: * Oversees food preparation, ensuring compliance with health, safety, food handling, and hygiene standards. * Ensures customer satisfaction with all aspects of the restaurant and dining experience. * Handles customer complaints, resolving issues in a diplomatic and courteous manner. * Ensures compliance with alcoholic beverage regulations. * Estimates food and beverage costs. * Manages inventory and purchases food and supplies. * Conducts daily inspection of restaurant and equipment to ensure compliance with health, safety, food handling, and hygiene standards. * Periodically evaluates restaurant equipment for repairs and maintenance, schedules for service. * Collaborates with chefs to develop appetizing menus. * Maintains sales records and tracks cash receipts. * Prepares and submits operations reports and other documentation requested by the regional manager. * Performs other duties as assigned. KNOWLEDGE, SKILLS, & ABILITIES: * Education/Certifications: o High school diploma or equivalent required. * Experience: o Previous restaurant experience required, management experience preferred. * Skills/Competencies: o Strong supervisory and leadership skills. o Excellent interpersonal skills with a focus on customer service. o Excellent time management skills. o Excellent organizational skills and attention to detail. o Familiarity with food handling, safety, and other restaurant guidelines. o Proficient with Microsoft Office Suite or related software. o Flexibility to work a minimum of 50 hours per week, with the possibility of additional hours or adjustments based on company and business needs. PHYSICAL REQUIREMENTS: When performing the duties of this job, the employee is frequently required to move throughout the workplace; sit, use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; balance, stoop, kneel and verbally communicate. The employee is occasionally required to lift and/or move up to 50 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. This description is intended to be only a general outline of the typical functions of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Management reserves the right to amend and change responsibilities to meet business and organizational needs as necessary. It is expected that the employee performs these and any other activities which may be assigned, or which may occur in the normal course of work. This description is not a contract or guarantee of employment nor does it alter the "at-will" relationship.

Substitute - Other Job Number 3700261306 Start Date Open Date 07/01/2025 Closing Date 06/30/2026 GENERAL RESPONSIBILITIES Responsible for planning, managing, monitoring, supervising, and providing assistance in the provisioning, operation, and functions of an elementary, middle, or high school food service facility (cafeteria) with a staff serving breakfast, lunch, supper, with additional ala carte sales. KNOWLEDGE, SKILLS AND ABILITIES General knowledge of the preparation, cooking and serving of food in large quantities; general knowledge of food quality and values: some knowledge of special dietary requirements; general knowledge of the practices used in receiving and storing food in large quantities; general knowledge of kitchen sanitation and safety measures used in food handling and in the operation, cleaning and care of utensils, equipment and work area; ability to supervise the work of others; ability to prepare reports; ability to establish and maintain effective working relationships with associates, students and school staff; able to maintain emotional control; the ability to work with others in a close fast paced environment and the ability to address customers and staff in a pleasant, courteous manner; must be organized and be able to manage multiple responsibilities simultaneously and correctly complete reports and documents in a timely manner. EDUCATION AND EXPERIENCE Required: High School Diploma or GED. A valid ServSafe Food Service Manager Certification issued by the local health department. Must have successfully completed the Manager Training class. Successfully performed responsibilities while training as an on the job manager. Considerable experience in school food services or other food service. A comparable amount of training and experience maybe substituted for the minimum qualifications. PHYSICAL REQUIREMENTS Must have the use of sensory skills in order to effectively communicate and interact with other employees and the public using the telephone and personal contact as normally defined by the ability to see, read, talk, hear, handle or feel objects and controls. Frequent walking, standing, bending, grasping, fingering, repetitive motion, reaching, and driving. Occasional sitting, stooping, and crouching. Work involves moderate exposure to unusual elements such as extreme heat, fumes, smoke, unpleasant odors, hazards such exposure to chemicals, moving mechanical parts, etc. and/or loud noises. Ability to lift up to 50 pounds frequently. Requires timely and regular adherence to established work schedules. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential tasks. SPECIAL REQUIREMENTS Possession of a valid driver's license Regular and reliable attendance is an essential function of this position. Reports To Director of Food Services Full Time or Part Time? Part Time Salary Range: From/To Hourly Rate: $18. 81 * Must be a former cafeteria manager and eligible for employment with VBCPS (this includes retirees) FTE 1.000 Start Date 2025-2026 Virginia Beach City Public Schools does not discriminate on the basis of race, color, religion, national origin, sex, sexual orientation/gender identity, pregnancy, childbirth or related medical condition, disability, marital status, age, genetic information or veteran status in its programs and activities. (Reference: School Board Policies 2-33,4-4,4-6) To seek resolution of grievances resulting from alleged discrimination or to report violations of these policies, please contact the Chief Human Resources Officer at **************,2512 George Mason Drive, Municipal Center, Building 6, Virginia Beach, VA, 23456. Alternative formats of this application which may include taped, Braille, or large print materials are available upon request for individuals with disabilities. Call or write the Department of Human Resources, Virginia Beach City Public Schools, 2512 George Mason Drive, P.O. Box 6038, Virginia Beach, VA 23456-0038. Telephone: ************** (voice); ************** (TDD) or email at: *********************.

Job Description Company: Chick-fil-A Elizabeth City Operator Amber Byers-Alford is a brand new Owner/Operator and has been with Chick-fil-A since 2018 Amber Byers-Alford was a participant in Chick-fil-A's prestigious Leadership Development Program before becoming an Operator in 2025 Chick-fil-A Elizabeth City is under brand new ownership with plenty of room for growth! Chick-fil-A is the fastest growing Quick Service Restaurant in the nation Chick-fil-A has the highest customer satisfaction scores for 10 consecutive years Chick-fil-A is on Forbes Lists for: Best Customer Service (2025), Customer Experience All Stars (2024), America's Dream Employers (2025), Best Brands For Social Impact (2023), Best Employers for Women (2023), America's Best Large Employers (2023), The Halo 100 (2022) Chick-fil-A has awarded $191 million in team member scholarships since 1973, with $26 million total awarded to 14,000+ winners in 2024 Value and Appreciate Employees Health Insurance contribution Paid Vacation Bonus Opportunities Relocation Assistance Free meals Never work on Sundays Excellent Career Advancement Opportunities Overtime Available Opportunity We are looking for an hands-on and energetic Kitchen Manager to join our team at Chick-fil-A. This management opportunity is designed to give you a career in the most highly-esteemed restaurant chain in the nation while providing a clear roadmap for your professional growth and development. Your Impact Delivering operational excellence, working through all areas of the kitchen (back of house) to ensure remarkable food quality Building high-performance teams, identifying and coaching leaders for Back of House Manage a team of 50+, creating an inspiring vision, coaching and holding people accountable to high standards Increasing profitability through implementing procedures to reduce costs, increase productivity, and manage lean inventory systems. Maintaining a work environment that ensures and promotes food & team safety Increase overall restaurant results, working cross-functionally with other department leaders through attending weekly meetings and setting high-level collaborative goals Background Profile Open availability (required) 2+ years previous leadership experience (required) 2+ years of previous restaurant experience (required) Previous Chick-fil-A experience (preferred) Strong grit and hunger for personal growth and leading a team Passion for Chick-fil-A's values Apply now and you will be contacted ASAP.

4085 Virginia Beach Blvd Virginia Beach, VA 23452 Min: $55,000 Annually | Max: $70,000 Annually < Back to search results Chili's Managers are wired for hospitality! We're in the people business. So, we know how to make someone feel special, and our most successful Managers are passionate about connecting with Team Members and Guests. Our win-together atmosphere rewards teamwork, and a willingness to go above and beyond is always recognized and celebrated. For decades, Chili's has been known for our culture of fun. Simply put - we take our jobs seriously but not ourselves. Our Managers are hungry for top business results but also know how to have fun along the way. From leading the team through a high-energy shift to exceeding Guest expectations on every occasion to ensuring we meet our financial responsibilities, Managers are the critical link to making it all happen. Responsibilities * Ensure a great Guest experience * Role model and hold Team Members accountable to operational and quality standards * Identify root cause of issues while being self-reflective and holding yourself accountable first, showing vulnerability and transparency * Foster open communication between Team Members and Management * Influence Team Member behaviors by championing change and restaurant initiatives * Lead with heart and mind * Drive business results by utilizing Chili's systems to effectively control costs * Follow operational systems, such as our Manager Timeline and performing quality Line Checks * Hire, train, retain, and develop Team Members to take on larger roles * Drive Guest engagement within the four walls of the restaurant while developing relationships within the community * Understand and practice safe food handling procedures * Communicate and embody Chili's culture and Cultural Beliefs: Every Guest Counts, Food Perfection, Be Accountable, Play Restaurant About Us Chili's was born in Dallas, Texas in 1975. Since then, we've boldly claimed our place in the casual dining industry as the place to go for Big Mouth burgers, house smoked ribs, full on fajitas, and hand shaken margaritas! With a legacy deeply rooted in service, hospitality, and giving back, we are committed to delivering the best experience to every Guest, every day. About You * Dependable team player * Prefers to work in a fast-paced environment * Great multitasking skills

A Restaurant General Manager (RGM) is an experienced restaurant leader that is dedicated to driving operational excellence through a memorable Guest experience. As an RGM, you lead by example and provide guidance in your restaurant to all Team Members, Shift Managers, and Assistant Managers. You are people-people and are passionate about helping your teams learn and grow every day. You are responsible for onboarding new members of the team and maintaining a positive work environment by cultivating a positive restaurant culture. As an RGM, you are your restaurant's Popeyes brand champion and inspire your teams to deliver food to guests that is cooked to perfection, made with love, and served up with Popeyes famous Cajun Hospitality. Benefits: Competitive Pay Flexible Scheduling Fun Work Environment

Job DescriptionDescription: As a Food Service Director, you will be responsible for overseeing and managing all aspects of food service operations within a correctional facility at Hertford 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. Ability to work varying shifts, including evenings, weekends, and holidays. 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

Shift Manager - Burger King Restaurant #3072 - 1601 E. Ehringhaus St. Elizabeth City, NC 27909 Part Time & Full Time positions available! Join EYAS Hospitality Group | Lead with Purpose | Grow with Us Are you an experienced leader who's ready to make a real impact? At EYAS Hospitality Group, we strive to be an employer of choice. As a proud Burger King franchisee, we believe our people are the heart of our business. We're building more than restaurants - we're building teams, connections, and opportunities for everyone to thrive. We own and operate 54 Burger King restaurants in several states, and we're looking for Shift Managers in several areas who share our commitment to hospitality, integrity, and team growth. Why Join EYAS? We're not just about burgers - we're about people. Here's how we care for our team: ✅ Competitive base salary plus performance bonuses with unlimited potential ✅ Health, dental, vision, life, accidental insurance & FSA ✅ Get paid on demand with ZayZoon ✅ Paid vacation ✅ 401(k) with company match ✅ Free uniforms and meals during shifts ✅ Scholarship opportunities for your family ✅ A culture rooted in respect, connection, and growth What You'll Do As a Shift Manager, you'll drive your restaurant's success while leading a team that's motivated, supported, and empowered to do their best work. You'll be trusted to: • Lead with Integrity: Model authentic communication and foster an environment of respect, trust, and accountability. • Lead team members on shifts, including assigning tasks (cleaning, line duties, opening/closing duties), providing feedback and training • Control food costs, labor, waste, and cash on the shift • Champion Hospitality: Exceed brand standards and deliver a best-in-class guest experience through hospitality excellence. • Ensure Safety & Compliance: Uphold food safety, security, and labor standards. • Live Our Values: Bring our vision of a people-first culture to life every day. What You Bring A genuine passion for hospitality, people, and guest satisfaction. • Strong leadership skills with a reputation as a trusted, approachable role model. • Self-motivation, a positive attitude, and a commitment to doing the right thing. • Flexibility to work evenings, weekends, and holidays as needed. • Reliable transportation and ability to work long/irregular shifts when required. • Physical ability to meet restaurant demands: standing, lifting, bending, squatting, reaching, sweeping, mopping, and working in varied temperatures. Must be 18 years old. High School Diploma (preferred) Some college or restaurant management coursework (preferred). 6 months of quick serve restaurant experience (preferred) Valid driver's license. (required) Grow Beyond the Grill At EYAS, we invest in our people because we know our success depends on yours. If you're ready to build a career - not just a job - and lead with purpose, we want to meet you. Ready to unlock your earning potential and lead a team you're proud of? Apply today and let's grow together. EHG and Burger King are equal opportunity employers and encourage all qualified applicants to apply.

FLSA Status: Non-exempt Grade: U06 (Unified) This position provides for the supervision and efficient operation of the school cafeteria in compliance with Williamsburg-James City County Child Nutrition Services, USDA, local, state, and Federal policies, procedures, rules, regulations and guidelines. This includes being responsible for the supervision of child nutrition operations in respective school and the implementation of the high standards of nutrition, food production, financial accountability and student services as well as collaborating with the School Health Initiative Program. Responsible for 3 or more serving lines, vending, catering, and special events. Duties and Responsibilities Schedules staff work assignments and employs approved substitutes when needed. Trains workers in methods of performing duties and coordinates staff work to promote efficiency of operations. Monitors, supervises, and evaluates employee performance of assigned duties and responsibilities. Performs written evaluations on employees. Supervises meal preparation and service to ensure good taste and nutrition, attractive appearance, and proper portion control, and to comply with local, State, and Federal regulations. Oversees cleaning of kitchen and washing of kitchen utensils and equipment, according to sanitary methods. Inspects all food service areas for cleanliness; inspects food preparation; monitors temperatures on freezer, refrigerator and food; inspects machinery and submits maintenance work requests when necessary. Instructs employees and substitute workers in safe and proper use of equipment, and maintenance of safe, sanitary conditions in the work area. Assures equipment is maintained in good working order and informs the Child Nutrition Services office of unhealthy or unsafe conditions in the kitchen. Operates in an effective and efficient manner the computerized point of sale system, including generating daily and monthly reports. Provides point of sale training to cafeteria workers as needed. Maintains daily records of cash receipts, meals served, and foods used. Collects, counts, and deposits all cash receipts daily. Places weekly food and supply orders in accordance with bid guidelines, inventory management, and menu requirements. Verifies accuracy and temperatures of orders received and maintains all foods in proper storage facilities. Prepares a variety of required forms and reports and submits them in a timely manner as required periodically to the Supervisor of Child Nutrition Services. Maintains necessary files. Plans and implements specials of the day and vegetables of the day to meet required meal pattern. Maintains required inventories of purchased foods, commodity foods, and expendable supplies. Submits an annual inventory of small and large equipment and requests for new or replacement equipment to Supervisor of Child Nutrition Services. Informs Supervisor of Child Nutrition Services of emergency conditions and requests maintenance work orders as required; takes corrective action as necessary. Participates in promotions to increase meals served; educates students on healthy eating habits. Manager may be requested to prepare, serve and clean-up meals for special events. Provides cashier training to cafeteria workers as needed. Provides point of sale training on computerized point of sale (register) system as needed. Operates a computer to include but not limited to reporting, sending and receiving e-mail. Attends scheduled or called Manager's meetings, attends local, state, and national workshops or meetings as required. Participates in food serving, preparation, dishwashing and cleaning on a rotation schedule with other cafeteria workers when needed. May serve as a substitute cashier in emergency situations only. Maintains day to day operation of all Child Nutrition Services operated vending machines. Fills vending machines daily with products. Collects, counts and deposits all cash receipts on a weekly basis. Reports all vending machine maintenance problems to the service company and handles all customer complaints in a satisfactory manner. Follows energy conservation guidelines while maintaining a safe working environment Participates in formal and informal training. As part of the Healthy Hunger-Free Kids Act, must participate in 10 hours of training annually Models the WJCC Strategic Plan Values: Individualism, Integrity, Innovation, Accountability and Collaboration. Performs other duties as assigned by the Supervisor of Child Nutrition Services. Minimum Qualifications (Knowledge, Skills and/or Abilities Required) High school diploma or GED and a valid sanitation certification issued by the local health department required. Must possess Serve Safe certification. Must have successfully completed a manager training class and successfully performed responsibilities while training as an on the job manager. Considerable experience in school food services or other food service. A comparable amount of training and experience may be substituted for the minimum qualifications. Ability to speak clearly and communicate effectively and tactfully with employees and school administrators and must be able to handle frequent interruptions and deadlines to include changes in schedules due to special students activities to include early dismissal, etc. Working knowledge of cooking principles and basic food service equipment. Able to read recipes, and complete tasks efficiently. Ability to understand and follow detailed written and oral instructions. Ability to perform the four basic arithmetic operations, to include the use of fractions and decimals. Thorough knowledge of standard units of weights and measures. Ability to apply standard weights and measures to recipes for proper preparation. Ability to use good judgment and be dependable. Must possess a valid driver's license. Supervision Exercised Supervises all Cafeteria Workers and Substitutes in respective school. Supervision Received Performs duties under the general supervision of the Supervisor of Child Nutrition. Specific instructions for specific situations are provided as needed. Receives guidance and direction on matters pertaining to lunch schedules, dining area, or school building policies and procedures from school principal. Receives guidance and direction on matters pertaining to meal production, presentation, marketing, and nutrition from SHIP staff Receives annual performance review from the Supervisor of Child Nutrition Services in consultation with the Senior Director for Operations. Working Conditions and Physical Requirements Frequent interruptions and deadlines, frequently additional time is required to complete paper work, changes in schedules due to special student activities. Daily contact with students, frequent contact with School Nurse, Principal, and teachers. Periodic contact with local health and fire inspectors. Ability to stand for long periods of time, reach, bend, and stoop, and move about the kitchen for long periods of time. Ability to lift 50 pounds unassisted. Exposure to chemicals, such as bleach and other cleaning supplies. Must be able to work in extreme temperature variations, from very warm inside the kitchen area to freezing temperatures inside the walk-in freezers. May be subject to transfer to another school cafeteria if necessary to arrange for more efficient operation.

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. Ability to work varying shifts, including evenings, weekends, and holidays. 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 Salary Description $39K-$45K

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.

Job DescriptionCalypso Bar & Grill | Virginia Beach Oceanfront Calypso Bar & Grill is seeking an experienced Kitchen Manager to lead back-of-house operations in a high-volume, fast-paced, seasonal environment. This role oversees food quality, kitchen execution, staff leadership, and cost control while maintaining safety and sanitation standards. Key Responsibilities Lead daily BOH operations including prep, line execution, and closing Maintain food quality, recipe consistency, and portion control Manage food cost, inventory, ordering, and waste control Train, schedule, and lead BOH staff Ensure health department compliance and kitchen safety Maintain efficient ticket times during peak volume Communicate effectively with FOH management Qualifications 3+ years kitchen management or BOH leadership experience High-volume restaurant experience required Strong knowledge of food safety and kitchen operations Proven ability to lead a team under pressure Flexible availability including nights, weekends, holidays, and peak seasons

Company: Chick -fil -A Elizabeth City Operator Amber Byers -Alford is a brand new Owner/Operator and has been with Chick -fil -A since 2018 Amber Byers -Alford was a participant in Chick -fil -A's prestigious Leadership Development Program before becoming an Operator in 2025 Chick -fil -A Elizabeth City is under brand new ownership with plenty of room for growth! Chick -fil -A is the fastest growing Quick Service Restaurant in the nation Chick -fil -A has the highest customer satisfaction scores for 10 consecutive years Chick -fil -A is on Forbes Lists for: Best Customer Service (2025), Customer Experience All Stars (2024), America's Dream Employers (2025), Best Brands For Social Impact (2023), Best Employers for Women (2023), America's Best Large Employers (2023), The Halo 100 (2022) Chick -fil -A has awarded $191 million in team member scholarships since 1973, with $26 million total awarded to 14,000+ winners in 2024 Value and Appreciate Employees Health Insurance contribution Paid Vacation Bonus Opportunities Relocation Assistance Free meals Never work on Sundays Excellent Career Advancement Opportunities Overtime Available Opportunity We are looking for an hands -on and energetic Kitchen Manager to join our team at Chick -fil -A. This management opportunity is designed to give you a career in the most highly -esteemed restaurant chain in the nation while providing a clear roadmap for your professional growth and development. Your Impact Delivering operational excellence, working through all areas of the kitchen (back of house) to ensure remarkable food quality Building high -performance teams, identifying and coaching leaders for Back of House Manage a team of 50+, creating an inspiring vision, coaching and holding people accountable to high standards Increasing profitability through implementing procedures to reduce costs, increase productivity, and manage lean inventory systems. Maintaining a work environment that ensures and promotes food & team safety Increase overall restaurant results, working cross -functionally with other department leaders through attending weekly meetings and setting high -level collaborative goals Background Profile Open availability (required) 2+ years previous leadership experience (required) 2+ years of previous restaurant experience (required) Previous Chick -fil -A experience (preferred) Strong grit and hunger for personal growth and leading a team Passion for Chick -fil -A's values Apply now and you will be contacted ASAP.