Kitchen manager jobs in Connecticut - 1,612 jobs

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

Imagine your ideal job. Now add bowling, arcade games, amazing parties, and delicious food. Our Kitchen Managers combine their natural culinary ability with exceptional management skills. They're the guardians of our Food & Beverage program, bringing our nationally recognized menus to life, keeping standards high, and managing their kitchens efficiently. ESSENTIAL DUTIES: Get a glimpse of all you'll experience as a Kitchen Manager EMBRACE THE MENU Adhere to the company's mandated F&B menu and purchasing programs KEEP AN EYE ON THE NUMBERS Maintain budgeted revenue, costs of sales, labor, supplies, as well as operating cash flow as it relates to food operations; review monthly profit & loss statements and make adjustments as necessary GET THE PARTY STARTED Work with the Operations team and Sales staff to plan, supervise, and execute for all events, supervising the preparation and service of all food and beverage (in addition to cleanup); assist with cooking when needed PLAN LIKE A PRO Estimate food consumption and make purchases as appropriate from our specified food program; schedule staff efficiently to accommodate shifts in business volume ASSEMBLE AN ALL-STAR TEAM Work with the center's management to recruit, hire, train, and retain a rock star kitchen staff COMMIT TO QUALITY Ensure that our product quality, freshness, and presentation are always at company standard; supervise and oversee the preparation, portioning, garnishing, and storage of all food KEEP IT CLEAN Facilitate and manage all kitchen equipment maintenance and implement/conduct sanitation audits and cleaning schedules in order to comply with all local Department of Health (DOH) regulations. WHO YOU ARE: You're an experienced Kitchen Manager with a highly developed sense of customer service, great interpersonal/communication skills, and a high-level of profit and loss capability. You take accountability for your team (like any great leader) and your organizational skills are second to none. Our centers are fast-paced, high-volume retail environments that are as demanding to work in as they are rewarding. You'll be leading a team of lead cooks, cooks, dishwashers, and servers, and will report to and support your center's General Manager on all matters food-related. Experience prepping catered events or presenting food for other special events is desirable, but not essential. DESIRED SKILLS: Check out the desired skills below and see if you have what it takes to join our world-class team! 3+ Years of Kitchen Management Experience Bachelor's or culinary degree preferred Experience in high-volume retail, entertainment, hospitality, or restaurant venue Experience preparing banquet style events Current ServSafe certification is ServSafe instructor certification or ability to be certified is preferred WORK ENVIRONMENT/ PHYSICAL DEMANDS: Typical entertainment environment where you will walk, bend and stand for periods of time, and may lift objects with some assistance. Who We Are Lucky Strike Entertainment, formerly Bowlero Corp, is one of the world's premier location-based entertainment platforms. With over 360 locations across North America, Lucky Strike Entertainment provides experiential offerings in bowling, amusements, water parks, and family entertainment centers. The company also owns the Professional Bowlers Association, the major league of bowling and a growing media property that boasts millions of fans around the globe. For more information on Lucky Strike Entertainment, please visit ir.luckystrikeent.com. The pay range for this position is $80,000 - 85,000 per year. Lucky Strike Entertainment offers performance-based incentives and a competitive total rewards package which includes healthcare coverage and a broad range of other benefits. Incentives and/or benefit packages may vary depending on the position. More details regarding benefits are available here: Lucky Strike Entertainment Benefits

Brookdale is hiring a Traveling Associate Director of Dining Protem to cover the states of CT, NY, MA and any additional states within the region as needed. with a 10 day on 4 day off schedule. Prior leadership experience in culinary required! Recognized by Newsweek in 2024 and 2025 as one of America's Greatest Workplaces for Diversity Make Lives Better Including Your Own. If you want to work in an environment where you can become your best possible self, join us! You'll earn more than a paycheck; you can find opportunities to grow your career through professional development, as well as ongoing programs catered to your overall health and wellness. Full suite of health insurance, life insurance and retirement plans are available and vary by employment status. Part and Full Time Benefits Eligibility Medical, Dental, Vision insurance 401(k) Associate assistance program Employee discounts Referral program Early access to earned wages for hourly associates (outside of CA) Optional voluntary benefits including ID theft protection and pet insurance Full Time Only Benefits Eligibility Paid Time Off Paid holidays Company provided life insurance Adoption benefit Disability (short and long term) Flexible Spending Accounts Health Savings Account Optional life and dependent life insurance Optional voluntary benefits including accident, critical illness and hospital indemnity Insurance, and legal plan Tuition reimbursement Base pay in range will be determined by applicant's skills and experience. Role is also eligible for team based bonus opportunities. Temporary associates are not benefits eligible but may participate in the company's 401(k) program. Veterans, transitioning active duty military personnel, and military spouses are encouraged to apply. To support our associates in their journey to become a U.S. citizen, Brookdale offers to advance fees for naturalization (Form N-400) application costs, up to $725, less applicable taxes and withholding, for qualified associates who have been with us for at least a year. The application window is anticipated to close within 30 days of the date of the posting. Education and Experience Bachelor's degree (B.A. or B.S.) from four-year college or university preferred. A minimum of five years dining services experience with two or more years of supervisory experience in senior housing hospitality required. Certifications, Licenses, and Other Special Requirements Obtain/hold any local, state and/or county required food handling/sanitation licenses and/or certificates. Must be ServSafe Certified. Registered dietitian or Certified Dietary Manager preferred. Must have a valid driver license and access to a private vehicle for business use. Management/Decision Making Applies existing guidelines and procedures to make varied decisions within a department. Uses sound judgment and experience to solve moderately complex problems based on precedent, example, reasonableness or a combination of these. Knowledge and Skills Possesses extensive knowledge of a distinct skill or function and a thorough understanding of the organization and work environment. Has working knowledge of a functional discipline. Basic knowledge of PC's and Word Processing Software required, preferably in a Microsoft Windows environment. Ability to address staff, residents and visitors in a courteous and friendly manner. Ability to understand the dining and nutritional needs of residents and ability to incorporate residents' desires into the dining services operation. Extensive knowledge of food preparation and delivery. Knowledgeable of all aspects of food service positions with food and beverage background. Extensive knowledge of federal, state and local regulations regarding the safety of food preparation and handling. Willingness to communicate perceived physical and emotional needs of residents to other skilled staff to assist with addressing their care needs. Physical Demands and Working Conditions Standing Requires interaction with co-workers, residents or vendors Walking Sitting Occasional weekend, evening or night work if needed to ensure shift coverage Use hands and fingers to handle or feel On-Call on an as needed basis Reach with hands and arms Possible exposure to communicable diseases and infections Climb or balance Stoop, kneel, crouch, or crawl Talk or hear Taste or smell Exposure to latex Ability to lift: Up to 50 pounds Possible exposure to blood-borne pathogens Possible exposure to various drugs, chemical, infectious, or biological hazards Subject to injury from falls, burns, odors, or cuts from equipment Requires Travel: Frequently Vision Brookdale is an equal opportunity employer and a drug-free workplace. Assists with planning, directing, training and coordinating the activities of the food service departments within the assigned division. Provides information and input to the Corporate Office regarding national food service programs. Assists Regional Directors, Area Directors, Executive Directors and Dining Service Managers in the following duties: Operating as the DSC at a community, hiring and training appropriate staff, resolving food cost problems, resolving food quality issues, addressing sanitation concerns, improving efficiency of dining services operation, and resolving dining services labor issues. May be utilized to fill in for DSC's on PTO or leave. Manages subordinate supervisor(s) who supervise food service and associates. Is responsible for the overall direction, coordination, and evaluation of these units. Carries out supervisory responsibilities in accordance with the company's policies and applicable laws. Responsibilities include training associates; planning, assigning, and directing work; appraising performance; rewarding and disciplining associates; addressing complaints and resolving problems. Assists with the start-up of new dining services departments; reviews the menu system for accuracy, assists with the setup of kitchen and reviews small ware delivery for accuracy. Trains dining services and other staff on menu system, presents in services, and "Trains the Trainer". Assists with the development and revision of dining services forms, policies, procedures and training tools. Conducts and facilitates regular meetings with the dining service managers within the division to discuss new policies, procedures, training programs, etc. Obtains monthly detailed food expense report and annual food cost report from communities within assigned division. Assists in keeping food costs within budget. Supports roll out and utilization of national, regional and local vendor programs for food service departments and measures compliance along with effectiveness of quality results. Participates in ongoing product reviews, testing and vendor and manufacturer evaluation in conjunction with the purchasing director and national purchasing department. This job description represents an overview of the responsibilities for the above referenced position. It is not intended to represent a comprehensive list of responsibilities. An associate should perform all duties as assigned by his/her supervisor.

FIND YOUR FIRE! At Sally's Apizza we have been creating New Haven Style Apizza since 1938 and are now expanding to locations across the United States. Famous for our distinctive tomato sauce and chewy, crispy crust with an iconic oven-kissed char, Sally's draws pizza fans from around the world. We hand-craft authentic pizza in custom-designed ovens, using the original recipes. Sally's mission is to make great pizza available to everyone. With Sally's growth, comes new opportunities from management to corporate roles. We offer coaching, training and promotion within giving you a path to pursue your future career goals. -------------------- DESCRIPTION As a member of the management team, the Kitchen Manager will conduct the day-to-day restaurant operations according to company standards and policies. Working under the General Manager, the Kitchen Manager will assist the management and development of new concepts, create standardized recipes, keep food costs at a minimum, and at the same time, initiate and sustain an ongoing presence in our brand. The Kitchen Manager will maintain internal controls and ensure quality, consistency, and hygiene for the restaurant's products and equipment. The Kitchen Manager allocates resources, executes controls, trains, and develops kitchen staff, systemizes daily functioning and food service, and maintains efficient Kitchen Operations. Reports to the General Manager. Directly oversees the Sous Chef. -------------------- SALARY & BENEFITS Starting at $75,000 annually depending on experience, plus bonus Health Insurance Dental Insurance Vision insurance Short-term Disability Long-Term Disability Group Life Sick Time & Vacation Time or Paid time off -------------------- As the Kitchen Manager, you will... As a kitchen supervisor, you will manage all activities in the kitchen. Be a teacher and mentor to all back-of-house employees. At times, collaborate with the Culinary Operations Manager to develop new recipes, dishes, and procedures. Train kitchen personnel in best practices for cleanliness and sanitation. Control food costs to budgeted levels. Conduct daily shift line checks, ensuring that prepped food is up to company standards. Supervise and inspect all prep procedures ensuring company recipes are adhered to. Maintain a clean and safe environment, instructing staff in proper food preparation, food storage, and use of kitchen equipment. Ensure that food service products, presentation, and plating are of the highest quality, and are prepared in a timely manner. Be responsible for food quality, food service, and presentation while adhering to recipes and standard operating procedures. Be responsible for placing food orders and conducting end-of-period food inventory. Monitor refrigeration and storage operations through proper product rotation to eliminate spoilage. Recognize and cultivate future culinary leaders from within the back-of-house ranks. Be scheduled to open the restaurant 2-3 days per week as the manager on duty. Effectively communicate with other managers and line staff in a fast-paced restaurant environment. Possess the ability to take direction and feedback, using it to improve future performance. -------------------- JOB REQUIREMENTS OF THE KITCHEN MANAGER Technical: Thorough knowledge of Food Safety systems and procedures; excellent food prep & knife skills, strong Computer Skills (Microsoft Office, Brink POS preferred); and the ability to conduct theoretical food, purchasing, and labor costing and analysis Language: English, Basic Spanish (preferred but not required) Experience High school or GED equivalent Formal culinary training or associate degree in culinary arts (preferred but not required) Minimum 2-3 years in a leadership role within a full-service restaurant kitchen Certifications: ServeSafe Certified Work Environment: This hands-on position requires 90% of the work week to be spent actively engaged in running culinary operations. Must be able to work on your feet for up to 10 hours at a time and be able to lift at least 50 lbs. Must be able to travel within your region. Details: Full Time, In-Person, Day, Evening & Weekend availability -------------------- ROLE COMPETENCIES Attention To Detail : Taking responsibility for a thorough and detailed method of working. Functional Expertise and Usage: Possess the situational awareness to recognize problems and find creative solutions to those problems Organizational Awareness: Having and using knowledge of systems, situations, procedures, and culture inside the organization to identify potential problems and opportunities, perceiving the impact and the implications of decisions on other components of the organization. Oral Communication: Shaping and effectively expressing ideas and information. Financial Awareness: The ability to read and understand a profit and loss statement. Integrity: Upholding generally accepted social and ethical standards in job-related activities and behaviors. -------------------- SALLY'S CORE VALUES Obsession for Apizza: True passion for the uncompromised quality and tradition of New Haven Apizza. Strive for excellence and bring your personal best to work every day. Commitment to Our Guests: Demonstrate warmth and care while creating memorable moments of hospitality for all guests. Strength of Character: Take pride in your job and use your best judgment to do what is right and fair even when no one else is looking. Actively seek to build trust with colleagues and guests. We Are Hungry: We are a teaching company filled with people who are hungry for knowledge and growth. Our hunger is insatiable, and we crave honest feedback to strengthen our skills and hold each other accountable.

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.

FIND YOUR FIRE! At Sally's Apizza we have been creating New Haven Style Apizza since 1938 and are now expanding to locations across the United States. Famous for our distinctive tomato sauce and chewy, crispy crust with an iconic oven-kissed char, Sally's draws pizza fans from around the world. We hand-craft authentic pizza in custom-designed ovens, using the original recipes. Sally's mission is to make great pizza available to everyone. With Sally's growth, comes new opportunities from management to corporate roles. We offer coaching, training and promotion within giving you a path to pursue your future career goals. -------------------- DESCRIPTION As a member of the management team, the Kitchen Manager will conduct the day-to-day restaurant operations according to company standards and policies. Working under the General Manager, the Kitchen Manager will assist the management and development of new concepts, create standardized recipes, keep food costs at a minimum, and at the same time, initiate and sustain an ongoing presence in our brand. The Kitchen Manager will maintain internal controls and ensure quality, consistency, and hygiene for the restaurant's products and equipment. The Kitchen Manager allocates resources, executes controls, trains, and develops kitchen staff, systemizes daily functioning and food service, and maintains efficient Kitchen Operations. Reports to the General Manager. Directly oversees the Sous Chef. -------------------- SALARY & BENEFITS Starting at $70,000 annually depending on experience, plus bonus Health Insurance Dental Insurance Vision insurance Short-term Disability Long-Term Disability Group Life Sick Time & Vacation Time or Paid time off -------------------- As the Kitchen Manager, you will... As a kitchen supervisor, you will manage all activities in the kitchen. Be a teacher and mentor to all back-of-house employees. At times, collaborate with the Culinary Operations Manager to develop new recipes, dishes, and procedures. Train kitchen personnel in best practices for cleanliness and sanitation. Control food costs to budgeted levels. Conduct daily shift line checks, ensuring that prepped food is up to company standards. Supervise and inspect all prep procedures ensuring company recipes are adhered to. Maintain a clean and safe environment, instructing staff in proper food preparation, food storage, and use of kitchen equipment. Ensure that food service products, presentation, and plating are of the highest quality, and are prepared in a timely manner. Be responsible for food quality, food service and presentation while adhering to recipes and standard operating procedures. Be responsible for placing food orders and conducting end-of-period food inventory. Monitor refrigeration and storage operations through proper product rotation to eliminate spoilage. Recognize and cultivate future culinary leaders from within the back-of-house ranks. Be scheduled to open the restaurant 2-3 days per week as the manager on duty. Effectively communicate with other managers and line staff in a fast-paced restaurant environment. Possess the ability to take direction and feedback, using it to improve future performance. -------------------- JOB REQUIREMENTS OF THE KITCHEN MANAGER Technical: Thorough knowledge of Food Safety systems and procedures; excellent food prep & knife skills, strong Computer Skills (Microsoft Office, Brink POS preferred); and the ability to conduct theoretical food, purchasing, and labor costing and analysis Language: English, Basic Spanish (preferred but not required) Experience High school or GED equivalent Formal culinary training or associate degree in culinary arts (preferred but not required) Minimum 2-3 years in a leadership role within a full-service restaurant kitchen Certifications: ServeSafe Certified Work Environment: This hands-on position requires 90% of the work week to be spent actively engaged in running culinary operations. Must be able to work on your feet for up to 10 hours at a time and be able to lift at least 50 lbs. Must be able to travel within your region. Details: Full Time, In-Person, Day, Evening & Weekend availability -------------------- ROLE COMPETENCIES Attention To Detail : Taking responsibility for a thorough and detailed method of working. Functional Expertise and Usage: Possess the situational awareness to recognize problems and find creative solutions to those problems Organizational Awareness: Having and using knowledge of systems, situations, procedures, and culture inside the organization to identify potential problems and opportunities, perceiving the impact and the implications of decisions on other components of the organization. Oral Communication: Shaping and effectively expressing ideas and information. Financial Awareness: The ability to read and understand a profit and loss statement. Integrity: Upholding generally accepted social and ethical standards in job-related activities and behaviors. -------------------- SALLY'S CORE VALUES Obsession for Apizza: True passion for the uncompromised quality and tradition of New Haven Apizza. Strive for excellence and bring your personal best to work every day. Commitment To Our Guest s: Demonstrate warmth and care while creating memorable moments of hospitality for all guests. Strength of Character: Take pride in your job and use best judgment to do what is right and fair even when no one else is looking. Actively seek to build trust with colleagues and guests. We Are Family: We are a hard-working crew that takes care of and supports one another while courageously providing honest feedback to hold each other accountable. IND160

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

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

Job Description Restaurant Kitchen Manager Groton, CT | Award-Winning Hospitality Group Join our industry-leading team as a Restaurant Kitchen Manager and advance your career with a company that values excellence. We're seeking an experienced professional with high standards, genuine passion, and proven team-building expertise. Why Choose Us? Our track record speaks for itself: Catalyst Award winner for dramatically reducing hourly management turnover Top Performer in Management Retention through stable career advancement opportunities Named "One of America's Best Managed Companies" As a Kitchen Manager, you'll: Oversee daily operations of the restaurant Manage Team Members & coordinate food orders Order food supplies & kitchen equipment as needed Trains & coaches Team Members on food safety, plating techniques, prep work & restaurant policies Coordinate and supervise shifts, ensuring smooth execution and customer satisfaction Interacts with guests when needed Manage responsible service of alcohol recruiting, interviewing & onboarding Manage inventory, order supplies, and ensure proper food production and storage Handle customer complaints and resolve issues in a timely manner Ensure compliance with health and safety regulations What You Bring Proven experience as a Kitchen Manager/Restaurant Manager in a similar establishment Excellent organizational skills Conflict management abilities Strong leadership and management skills, with the ability to motivate and inspire a team Excellent communication and interpersonal skills to effectively interact with staff, customers, and vendors Knowledge of food safety regulations and best practices in food handling Ability to manage a team & work in a fast-paced environment and handle multiple tasks simultaneously Strong problem-solving skills to address issues that may arise during operations Our Commitment to You Competitive Compensation Package: Industry-leading salaries with significant bonus opportunities Comprehensive benefits: medical, dental, vision, and life insurance 401(k) with company matching Paid vacation time Clear pathway to General Manager promotion with unlimited growth potential Our Core Principles: Respect your team; treat them as you would like to be treated Integrity is everything Maintain cleanliness and attention to detail in all restaurant aspects Ready to take your hospitality career to the next level? Apply now for this Restaurant Kitchen Manager opportunity in Groton, CT.

Job Description Salary: $60,000 - $70,000 Other Forms of Compensation: Medical, Dental, Vision, 401K, PTO At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary Chartwells Higher Education is seeking a self-motivated individual for the role of Retail Director of Dining Service III at Connecticut College in scenic New London, CT! In this role, you will direct the day-to-day operations and financial success of a the retail food service location on the campus. This includes adhering to contract guidelines, the Health Department's regulations, company standards, and expectations of food quality, freshness, and presentation. With Chartwells rapid growth trajectory, there's immense potential for you to advance expertly and make an immediate impact on our food service operations. Key Responsibilities: Supervise the hiring, training, and development of staff to uphold excellence in service and food quality. Maintain client and customer happiness by ensuring food quality and customer service standards are met consistently. Prepare and complete all vital daily, weekly, and financial reports, including those related to food and labor costs. Ensure compliance with all quality and food safety standards to guarantee the health and safety of our customers. Foster strong client relationships to align our programs with their objectives, driving happiness and retention. Perform other duties as assigned to support the efficient functioning of dining service operations. Preferred Qualifications: Associate degree preferred. Three or more years of operational food service management experience. Knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, marketing, and presentation. Strong leadership abilities with demonstrated experience in supervising and developing staff. Excellent organizational skills and ability to prioritize optimally. Outstanding customer service skills with a dedication to maintaining high standards of quality. Proficiency in preparing and analyzing financial reports. Flexibility to work evenings, weekends, and holidays as needed. Must be experienced with computers. ServSafe Certified. Embark on a dynamic career journey with us, where innovation and creativity thrive, and your contributions make a tangible impact on campus life! Join our team and be part of crafting outstanding dining experiences Connecticut College! Apply to Chartwells Higher Education today! Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. ********************************************************************************************** Req ID: 1496070 Chartwells HE SHARON MCNEELEY [[req_classification]]

Role OverviewLead Culinary Innovation: Chef Manager, Healthcare Excellence at Bridgeport Hospital Sodexo is seeking a dynamic and experienced Chef Manager to join our culinary leadership team at Bridgeport Hospital, a premier 500-bed acute care facility in Bridgeport, CT. This critical role will focus on ensuring the highest standards of culinary execution and quality across all food service functions, which include patient feeding, high-volume retail dining, and executive catering. The Chef Manager will report directly to the Area General Manager and collaborate closely with the Executive Chef and the Retail Chef Manager. You will be responsible for direct oversight of a dedicated team of approximately 8-10 employees, ensuring they are trained, motivated, and performing at peak level to meet both Sodexo's standards and the clinical needs of the hospital. Joining the Sodexo team at Bridgeport Hospital means you'll play a vital role in supporting the recovery and well-being of patients and providing excellent service to staff and visitors. We are committed to improving the Quality of Life for everyone we serve. Apply today to advance your culinary management career in a mission-driven acute care setting!What You'll DoThe Chef Manager is responsible for daily culinary operations, quality control, and team management:Culinary Production: Oversee the daily preparation and execution of meals for patient services, retail venues, and catering events, ensuring consistency, quality, and timely service. Quality & Safety: Maintain the highest standards of food quality, presentation, and taste. Strictly enforce all HACCP, ServSafe, and Sodexo food safety and sanitation protocols throughout the kitchen. Team Leadership: Directly manage, coach, schedule, and develop 8-10 frontline culinary staff and food service workers, fostering a positive, professional, and efficient kitchen environment. Operational Support: Work closely with the Executive Chef and Retail Chef Manager to manage inventory, control food costs, and optimize kitchen labor and workflow efficiency. Menu Integrity: Ensure all recipes and menus are followed precisely, including adherence to therapeutic diets and dietary restrictions crucial for patient care. Resource Management: Manage ordering, receiving, and storage of food and supplies, minimizing waste and maintaining stock levels. What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You BringExperience: Minimum of 2+ years of culinary experience in a high-volume setting (e. g. , large restaurant, corporate dining, or institutional food service). Prior supervisory or management experience is required. Education: Culinary degree or a degree in Food Service Management is highly desirable, or equivalent professional experience. Healthcare Acumen: Experience in a hospital or healthcare food service environment is a significant plus, with knowledge of patient dining and dietary needs. Certifications: Current ServSafe certification or ability to obtain one immediately upon hire. Skills: Exceptional communication, organizational, and leadership skills. Proven ability to work collaboratively as part of a culinary management team. Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - High School Diploma or GED or EquivalentMinimum Management Experience - 1 year

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

SUPPORT STAFF/Cafeteria Workers Date Available: ASAP Lead Cafeteria Manager - Mabelle B. Avery Middle School 4.5 hrs./day (10 months) To start ASAP Requirements: High School Diploma or equivalent; ServSafe Certification; 1 year professional food experience preferred Non-Union Position: $18.00/hr.; No Benefits Available Attachment(s): 26.pdf

Food Services/Substitutes Part Time Academic Calendar Litchfield, Torrington Major Responsibilities: To be part of a team that provides a quality food service program Performs assigned tasks in designated areas Reports to kitchen manager or team leader Follows all sanitation and health codes governing food preparation and personal appearance Works with hot ovens, sharp tools, slippery floors, and some heavy lifting Requires general knowledge of food and nutrition Other duties as may be assigned Qualifications: High School Diploma or equivalent Previous food service or catering experience Ability to operate and care for institutional/industrial equipment Ability to communicate with employees, and other department personnel Ability to keep records as directed Ability to work both independently and as a member of a team Ability to demonstrate acceptable public relations techniques, attention to detail and possess good basic judgment.

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

Food Services Date Available: November 2025 CAFETERIA MANAGER AT SOUTH ELEMENTARY SCHOOL NEW CANAAN PUBLIC SCHOOLS POSITION SUMMARY The Cafeteria Manager performs tasks as directed by the FS DIRECTOR or the Assistant FS Director. DUTIES AND RESPONSIBILITIES Ensure that weekly orders are placed in a timely manner. Prepares meals for the daily menu. (Elementary School) Maintains accurate service records. Checks and verifies, upon acceptance, all kitchen deliveries. Trains staff to perform assigned tasks. Assigns tasks to cafeteria staff. Ensures that proper sanitary standards are maintained in kitchen. Performs first tier cash audit of daily sales. Communicates on a daily basis with the FSD or AFSD. Maintains contact with building administration. QUALIFICATIONS Ability to complete needs list accurately. Must be able to accurately check in food and paper orders. Knowledge of standard food storage requirements. Ability to estimate inventory need in advance. Knowledge of Health Department standards and the ability to maintain them. Knowledge of high volume batch cooking. Ability to maintain kitchen morale. PHYSICAL REQUIREMENTS The ability to stand for extended periods of time. Carry, move and stock supplies and equipment weighing up to 40 pounds. Must practice and maintain proper personal hygiene. Each staff member is expected to be at his or her station, ready to begin work at his or her assigned start time. A professional kitchen must function as a team. Each member of the team must be able to perform their assigned tasks as well as assist others when called upon to do so. Apply online: ****************

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

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

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