Kitchen manager/cook jobs near me - 114 jobs

Shift Lead / Cook We are seeking a reliable and motivated Shift Lead / Cook to join our fast food team at Mavericks in North Jackson, Ohio. The ideal candidate will have experience in fast food cooking and leadership, ensuring smooth operations during their shift while maintaining high food quality and excellent customer service. Key Responsibilities Lead and supervise team members during assigned shifts to ensure efficient and effective operations. Prepare and cook menu items according to company recipes and quality standards. Maintain cleanliness and organization of the kitchen and workstations. Assist with training new employees and provide ongoing support to team members. Ensure compliance with food safety and sanitation guidelines. Manage inventory and communicate supply needs to management. Handle customer inquiries and resolve issues promptly and professionally. Support management with opening and closing duties as needed. Qualifications Previous managerial experience in a fast food environment. Demonstrated leadership skills with the ability to lead a team effectively. Strong knowledge of food safety and sanitation standards. Serve Safe Certified preferred. Ability to work in a fast-paced environment and handle multiple tasks simultaneously. Excellent communication and interpersonal skills. Flexibility to work various shifts, including evenings, weekends, and holidays. How to Apply If you are passionate about fast food service and leadership, and want to be part of a dynamic team in North Jackson, please submit your application today. ``` Required Preferred Job Industries Retail

Upland Brewing Co. in Columbus, IN is looking for a motivated Executive Chef/Kitchen Manager to join our team. Our ideal candidate is a self-starter, motivated, and reliable. The Executive Chef/Kitchen Manager will work in consultation with the General Manager to achieve procedural and budgetary targets and work to deliver further on our mission of exceptional customer service of fresh, handcrafted foods paired alongside our brewery's award-winning beers. The ability to spot problems and resolve them quickly, maintain a level head, and delegate many kitchen tasks simultaneously is a must. Key Goals : set a tone of culinary professionalism, maximize efficiency, profitability, and staff accountability in order to ensure delivery of high-quality, consistent product with continued focus on the Upland Philosophy of Food, using fresh, local, and sustainable ingredients. Essential Duties and Responsibilities include, but are not limited to the following: Administrative Responsibilities: Manage Daily Operations Track food inventory, manage storage, place orders, and examine deliveries; monitor kitchen operations and provide line support if necessary; oversee quality and portion control on all dishes and prepped items; focus on staff accountability through policy and procedure adherence; periodically monitor floor operations and secure monies. Meet Financial Goals Control costs and adjust systems when necessary; create and evolve procedures and documents to control waste (order guides, par levels, checklists, signage, organization of line and walk-in); monitor and adjust labor hours; supervise workflow and analyze systems for efficiency. Control Food Cost Monitor food production quality through staff oversight and training to ensure food waste is minimalized. Product Management: Order the least amount of product without running out; train staff on checking-in deliveries, proper stock rotation, and organization; identify items in inventory for specials/immediate use; ensure prepped items are properly stored and labeled. Quality Control: Train and monitor staff for proper portion control and on proper cooking techniques; monitor stock and report quality issues; communicate ideas for improving current systems; etc.) Documentation : Update order guides; monitor and update prep and stock par levels; update recipe yields; update proper plating/execution instructions. Maximize Labor Create weekly BOH staff schedules; adjust labor hours according to business volumes; effectively leverage staff skills by playing to individual strengths; increase the productivity of the staff through expedient closes, labor cutting, and delegation of projects; Staff productivity: Monitor and manage line productivity and ensure expedient prep; cut labor based on business; delegate deep cleaning projects; identify staffing issues and communicate ideas for improvement; assist in training new hires. Project Future Business Identify trends and use sales data to anticipate future needs Ordering : Use past data and par sheets to ensure we are ordering the proper quantities for upcoming business. Prep : Ensure that all prep lists are being utilized and you are adjusting pars depending on volume of business. Staff Scheduling : Use past data to make sure we are scheduling accordingly and that we are able to deliver quality service at all times. Uphold Service Standards Monitor and evaluate food offerings; maintain high-value staff training; initiate improvements; develop relationships with vendors and deliver on our philosophy of local, from scratch food. Focus on Accountability Monitor and evolve kitchen checklists; development and maintenance of quality control system; hold yourself and team accountable to developed and implemented systems, defined roles and duties, and maintain a positive attitude; diligently document any policy or performance violations. Staff Management Accomplish Company Human Resource Objectives: recruit top kitchen professionals; Provide explicit communication of and adherence to kitchen and company policy; lead by example, maintaining a positive attitude and provide managerial oversight to reduce staff stress; manage staff expectations and attitudes; provide restaurant GM with job reviews and recommended compensation levels Staff Accountability and Quality Control Use checklists for daily and weekly side work and cleaning duties; use of write up forms for policy infractions; communicating any facility issues with appropriate manager; maintaining quality of prepped items ad plated food, etc Production and Staff Training Ensure proper food preparation techniques through recipe completion tests, efficient yields, and portion control; ensure proper cooking techniques and plating Facilities Maintenance and Permitting Coordinate with restaurant GM preventative maintenance for kitchen equipment; stay abreast of inspection dates and reports related to health and sanitation; maintain safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; etc. Physical Demands and Work Environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is regularly required to talk or hear. The employee frequently is required to be on feet, standing or walking/moving briskly, for several hours at a time. The employee is required to bend, squat, crawl, kneel, push, pull, and lift kegs (with help) stand; walk; sit; reach with hands and arms. The employee is required to work hours that exceed 10 PM. The employee must occasionally lift or move a minimum of 20 pounds. The noise level in the work environment is usually moderate to high.

As Kitchen Manager, you will help lead the way in our fast-paced, high-volume, scratch kitchen, driving the culinary execution of our uniquely inspired menu with items thoughtfully paired with our Cooper's Hawk wines. You will partner closely with the Executive Kitchen Manager to deliver uncompromising hospitality, while coaching and inspiring our Team Members to ensure high food quality and a memorable guest experience. What You Will Get * 50 percent Dining and Carryout Discount; 40 percent Retail Wine Discount; 20 percent Discount on Retail and Private Events * Monthly Complimentary Wine Tasting for Two * Medical, Prescription, Dental, Vision and Telehealth plus Wellness Discount * 401(k) with Company Match * Health & Flexible Savings Accounts- Health and Dependent Care * Long-Term Disability; Voluntary Short-Term Disability * Basic Life and AD&D Insurance (with option to purchase additional coverage) * Paid Parental Leave * Paid Time Off * Access to Team Member Relief Program * Wellness and Mental Health Support * "Everyday Benefits" Program to include insurance coverage (pet, life, auto, home/property) and employee discounts on goods and services * Team Member Rewards, Milestone Recognition and Referral Bonuses * Career Development Opportunities How You Will Succeed Show Up Ready: Come prepared, stay sharp and start strong. * Oversee 1-2 kitchen departments including dish, prep, and/or line * Maintain a professional image and uphold Cooper's Hawk culinary and safety standards * Use tools like POS systems, scheduling software, ordering/inventory systems, and Microsoft Office to stay organized * Help execute new menu roll-outs, kitchen initiatives, and private events, including monthly Wine Club dinners Own What You See: Take responsibility, jump in, and do what needs to be done. * Help hire, train, and develop hourly kitchen Team Members on kitchen standards * Ensure adherence to food safety, sanitation, and kitchen policies * Be accountable for prep and line knowledge to drive financial and operational results * Assist with weekly inventory and labor management Stay in Sync: Communicate often, move with your team, and keep service flowing. * Foster strong collaboration between kitchen and front-of-house teams * Lead department meetings and coach Team Members * Partner with the Executive Kitchen Manager and General Manager to achieve restaurant goals * Assist in executing private events, including monthly themed Wine Club dinners Make It Personal: Be genuine, listen well, and tailor the experience. * Represent Cooper's Hawk values and create a respectful, inclusive kitchen culture * Support your team with the tools and training they need to succeed * Ensure every dish meets our high standards and enhances the guest experience Add a Touch: Go beyond the expected to create memorable moments. * Empower your team to take pride in their work and deliver exceptional food * Celebrate wins, big and small, with your team * Contribute to a kitchen environment that inspires excellence What You Will Bring * 1-2 years of supervisory experience in high volume kitchen in a full-service restaurant environment. Scratch kitchen experience preferred. * Excellent verbal and written communication skills * A minimum age requirement of 21 years * Ability to read, understand and communicate in English * Demonstrates financial acumen * Proficient in Microsoft Office Suite * Preferred certifications include ServSafe and state/local licensing requirements * Must be able to lift and carry up to 50 lbs. * Must be able to stand for at least 10 hours per shift * Must have the ability to work 50-60 hours per week * Must be able to work flexible shifts and schedules, inclusive of weekends and some holidays Cooper's Hawk reviews several factors when establishing compensation. Salaries and hourly wages appearing in a job posting may be published by third parties and may not reflect the salaries or hourly wages offered by Cooper's Hawk. Cooper's Hawk is an equal opportunity employer. All qualified applicants are considered for employment without regard to the person's race, color, religion, national origin, sex, sexual orientation, age, marital status, veteran status, disability, or any other characteristic protected by applicable law. Cooper's Hawk makes reasonable accommodations during all aspects of the employment process, including during the interview process. The information provided above indicates the general nature and level of work required of the position and is not a comprehensive list of all responsibilities or qualifications. The Benefits list is only a highlight of some of the benefits offered to team members; eligibility for certain benefits apply. About Us Cooper's Hawk features a Napa-style tasting room with wine-inspired retail for entertaining and a full-service restaurant, bar and private event space, offering a modern-yet-casual dining experience. Each scratch-kitchen menu item is designed to pair with our wines. Speaking of wine...the Cooper's Hawk Wine Club is perhaps the largest in the world, offering not only top-notch award-winning wines but also exclusive Wine Club membership benefits, including curated dining and travel experiences. Since 2005, we've brought the Napa Valley experience to our guests and Wine Club members, and now, with Piccolo Buco by Cooper's Hawk, we're bringing the vibrant flavors of Rome to them as well. Together, we're creating a lifestyle brand like no other.

Job Description Are you a hardworking, service-minded leader with a real passion for the hospitality industry? Are you looking to take a step towards building your restaurant manager career, instead of just working a job? We need extraordinary leaders like you to apply for this full-service restaurant management position in Columbus, OH As a Restaurant Senior Kitchen Manager, your experience and leadership skills will head up some of the nation's leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits Health Benefits Industry Standard Work Week (50-55 hour target) Attainable Bonus Program $65K - $75K Salary Equal Opportunity Employer Key Responsibilities: Practice safety as priority #1 for your restaurant team and customers Maintain a high ratio of return customers through great service Oversee guest services and resolve issues Coach and develop restaurant employees to build a cohesive team Promote, demonstrate, and lead a memorable customer restaurant experience You will: Have a minimum of 2 years in Restaurant Management Show success in previous positions Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time Be able to thrive in a quick-paced environment Demonstrate outstanding leadership, communication, and training Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!

The Remote Cook Supervisor is responsible for the daily preparation, production, stocking, and presentation of a variety of foods, breakfast, entrees/soups, salads, salad bar accompaniments, pantry production, maintaining serving line levels, or the cleaning and sanitizing of preparation areas and equipment, and baking. All duties are to be performed in accordance with NMS' mission, vision, and values as well as departmental policies, practices, and procedures. This is a rotational position with a 3-week on & 3-wee off work scheduled, working twelve (12) hours per day, supporting the WNS Camp on the North Slope. The point of hire origin is Anchorage, AK. Responsibilities * Performs all main line food production duties with specific items determined by assigned shift * Reviews the needs of the day with assigned supervisor(s), completes production sheets, reviews maintenance reports, and verifies supply needs and availability * Assists assigned supervisors with menu and recipe development * Monitors, replenishes all salad bar and pantry production items using proper rotation procedures * Cooks such food items as breakfast, lunch or dinner foods, coffee, drinks, tray items, sandwiches, salad dressings, meat items, cheese or vegetable trays, salad bar items, etc. * Prepares, places, presents, and restocks such items as bulk/fresh vegetables, salads, relish trays, meats, sauces, cheeses or salad dressings, etc. * Prepares or utilizes production sheets to determine amounts needed for serving areas * Uses a variety of food preparation procedures and equipment including a wide variety of cutting instruments. Uses previously made salads and producing new salads as needed * Assists other personnel as needed in food production or in handling special duties * Serves in the service line as needed * Handles special food preparation or cleaning projects as required * Rotates food items as is appropriate to item * Wipes down, cleans, and sanitizing preparation areas, salad bar area, workstation, or associated equipment * Cleans various food service, food preparation equipment storage areas, etc., may include cleaning glass and general polishing, sweeping, wiping, or mopping of other areas or surfaces * Verifies and oversees food serving lines, areas, bars, etc., making sure they are properly stocked, set up, and cleaned * Removes garbage from assigned areas, sets up or breaks down tables, snack bars, display cases, serving lines, etc. * Communicates with supervisors to discuss items needed for meals and backups * Complete menu display announcements as outlined by a supervisor * Handle or organize freight on a regular basis * Responsible for supervision of an assigned staff, either directly or through lead personnel, of 30 or more employees engaged in providing a variety of industrial housekeeping and janitorial services and projects in a safe, efficient, and cost-effective manner * Is responsible for quantity and quality control in food production as well as overall sanitation of assigned areas * Assists in the supervision and training of food service personnel * Observes and instructs others on the proper rotation procedures to be followed for produce and dairy products * Maintains food production equipment and storage areas following proper sanitation, safety, and operational procedures * Notify supervisor if safety and sanitation standards are not being met. * This position is responsible for the supervision of staff. * Other duties that are pertinent to the department or unit's success also may be assigned. Qualifications * High School Diploma or GED equivalent. * At least five (5) years of directly related restaurant cooking experience which demonstrates a working knowledge of high volume food production, food service production, food service positions, equipment, and supervisory techniques. * Candidates must have the ability to instruct and train others as well as the ability to handle multiple tasks occurring at the same time. * Must have or obtain an Alaska Food Workers Card and/or ServSafe Certification upon hire. * Must pass all pre-employment contract requirements which may include but are not limited to: drug test, physical and fit for duty assessment and hearing test. Applicants not located near a testing facility are responsible for paying for travel to the nearest testing facility. * Must be able to cooperate and work as part of a team with fellow employees, customers and clients. * Must be able to make decisions in the moment with little to no supervision. * Must be able to be on your feet for 12 hours per shift for the scheduled rotation. * Must be able to live in dormitory style settings and meet cleanliness requirements of the remote camp. * Contract requires employees to speak, understand, read and write English. * Must meet and adhere to all safety guidelines and regulations set forth by the company and client. CANDIDATES RESIDING OUTSIDE ANCHORAGE AREA: Candidates residing in Alaska & the Lower 48 for any contract: For the purposes of pre-employment testing, Anchorage will be considered the point of hire (with the exception of drug testing, which will be conducted near the candidate's place of residence). Employee is responsible for any travel expenses and needed accommodations related to pre−employment tasks that need to be completed in Anchorage, AK. This includes, but is not limited to, any safety training requirements, required pre−employment testing and/or training such as physical, DOT physical/medical card, fit for duty, audiogram, and/or other testing required by contract/company (NSTC, APICC training, security licensing requirements, etc.). Candidates residing in Alaska for Alyeska Contract: pre-employment testing will be scheduled near the candidate's area of residence within the state. The only exception is when the candidate lives in a region without the necessary service providers to complete all requirements. Flights to Remote Locations: All employees are responsible for all expenses related to reporting to point of hire (Anchorage, AK) for scheduled trips paid for by the company for remote locations. Working Conditions and Physical Requirements Weather: Indoor/Outdoor. Frequently exposed to arctic conditions. Noise level: Moderate to Loud Description of environment: This is an industrial kitchen setting located in a remote camp. Must constantly be able to stand, walk, climb, push, pull use hands and arms, stoop, kneel and crouch. Travel: Must be able to travel by plane and/or bus to remote camps. Physical requirements: Fit For Duty Test * Lift: Lift 50 lbs. from floor to knuckle x 2 * Lift: Lift 50 lbs. from floor to waist x 2 * Lift: Lift 50 lbs. from floor to shoulders x 2 * Lift: Lift 30 lbs. from floor to crown x 2 * Carry: Carry 20 lbs. with two hands for a minimum distance of 20 feet * Push: Push horizontally with a peak force of 50 f-lbs. with two hands. * Stoop & Twist: Perform alternate cross over toe touches x 5 each side, self-paced, continuous. * Squat Test: Functionally squat x 5, self-paced but continuous. * Kneel: Kneel on one knee and stand. Return to kneel on opposite knee. Repeat alternate kneeling sequence x 5 for each knee, self-paced but continuous. * Stairs: Climb up and down 10 steps x 4 for a total of 40 steps, self-paced but continuous * Stairs & Carry: Climb up and down 10 steps x 2 for a total of 20 steps while carrying 30 lbs. in one hand and using the other hand to grasp a railing for safety, self-paced. * Allow a 30 second rest period after climbing up and down 10 steps while carrying. NMS Core Values Safety guides our behavior. Honesty and integrity govern our activities. Commitments made will be fulfilled. All individuals are treated with dignity and respect. The environment will be protected and sustained.

About Union Cafe: Bustling, gay-friendly bar restaurant offering hearty American chow, a large patio & entertainment Responsibilities: · Oversee the daily operation of food service staff · Monitor quality of products and services produced · Adjust daily schedule for shift personnel to ensure optimal efficiency · Manage inventory of ingredients and supplies and assist in ordering from vendors · Maintain health standards for raw and finished products Qualifications: · Previous experience in food service or other related fields · Knowledge of common food safety practices · Strong leadership qualities · Ability to thrive in a fast-paced environment · Excellent written and communication skills Benefits Offered: Dental, Life, Medical, Bonus Potential (paid every four weeks) Employment Type: Full-Time Why Work at Union Cafe? We have a fun atmosphere with a laid back approach and a focus on service. We love to hire candidates looking to grow with us!

THE KITCHEN MANAGER: the HEART of our operations. As the leaders of the kitchen, KMs are the culinary experts who keep our kitchens in pristine operating conditions. You get to select and motivate an elite group of back-of-house employees and manage the costs to ensure the overall financial success of the location. What we are looking for! You love working in a fast-paced, multi-faceted restaurant/entertainment scene You can communicate to your team in a way that inspires FUN! There isn't a station you cannot work and a team you cannot lead You can handle 100K days & working an average of 50-hour work weeks You enjoy new menu rollouts and love introducing new food items to our guests You thrive on instant satisfaction! There's nothing better than improving someone's experience or encouraging your team to elevate their performance Requirements: 21+ years of age 3+ years of Restaurant/Hospitality experience Proficient in managing the cost of goods sold and labor Ability to lead a team to create a memorable guest experience Proven experience in kitchen management Strong business acumen The ability to work weekends, nights, and holidays Not afraid to work in a fast-paced, noisy environment with distracting conditions What will you be doing daily? You are the head coach of a talented group of BOH employees, and you are responsible for hiring, training, developing, and retaining the best team possible Create a well-maintained, safe, secure, and sanitary environment for all guests and staff Managing food costs, tracking waste, and controlling kitchen labor costs Understanding, managing, and practicing safe food-handling procedures Collaborate with the rest of the management team to drive financial results and optimize profitability in your location PERKS! Competitive salary Quarterly bonus program Health, Dental, Vision, Long & Short-term Disability Employee Assistance Program Buster's Legacy Fund (Supports team members during difficult times) 401K matching plan FREE food FREE gameplay Large leadership team = multiple managers per shift FUN work environment Grow your career! Two FUN brands (Dave & Buster's and Main Event Entertainment) under one roof = Double the growth opportunities Dave & Buster's Inc./Main Event Entertainment is an Equal Opportunity Employer Salary Range: 63527 - 74738 We are an equal opportunity employer and participate in E-Verify in states where required.

Kitchen Manager High-Volume, Upscale Dining (Client Confidential) We're partnering with a globally recognized hospitality group known for blending high-end culinary artistry with an electric dining atmosphere. They're looking for a seasoned Kitchen Manager who thrives in fast-paced environments and has a passion for team development, operational precision, and culinary excellence. This role offers the rare chance to lead in a premium, high-energy setting while building your career within an expanding international brand. Why You'll Want This Opportunity: Exceptional Compensation Package: Up to 15% of base salary in performance-based bonuses Additional $16,000/year in monthly kicker bonuses Comprehensive Benefits: Medical, Dental, Vision Insurance Life & Disability Coverage Accident, Critical Illness, and Hospital Indemnity Plans Traditional & Roth 401(k) Lifestyle & Wellness Perks: Complimentary or discounted meals onsite Paid Time Off + Paid Sick Leave (based on local/state laws) Commuter Benefits and Dependent Care Support Employee Assistance Program (EAP) Growth-Oriented Culture: Career development programs and leadership training Long-term growth with a high-profile, expanding global brand Opportunities to work across locations or launch new openings The Role: As Kitchen Manager, you'll lead all back-of-house operations - from team performance and food quality to cost controls and guest interaction. You'll play a vital role in menu execution, culture-building, and operational excellence while ensuring the kitchen delivers on brand standards at every level. Core Responsibilities: Culinary Execution Oversee daily culinary operations and kitchen workflow Expedite service and execute all line positions when needed Lead daily line checks to ensure accuracy, freshness, and quality Contribute to menu creativity through seasonal specials and event menus Team Leadership Train, mentor, and inspire BOH staff to perform at a high level Oversee weekly scheduling and labor planning Lead monthly team meetings focused on growth, goals, and feedback Support ongoing performance development through coaching and hands-on leadership Financial & Operational Oversight Maintain food cost, inventory, and labor budgets Reduce waste through portion control and efficient kitchen systems Collaborate with purchasing to ensure availability of premium ingredients Ensure compliance with food safety protocols and corporate standards Guest Experience & Brand Ambassadorship Engage directly with guests, VIPs, and partners to elevate the dining experience Partner with marketing/event teams on menu development and promotions Represent the brand at media events, community partnerships, or restaurant openings What You Bring: 5+ years in an Executive Chef or senior kitchen leadership role within an upscale, high-volume environment Strong leadership presence and ability to inspire diverse kitchen teams Expertise in food cost management, inventory controls, and BOH operations Passion for culinary innovation and service consistency Hands-on approach with the ability to work the line as needed SERV Safe Certification or equivalent Proficiency with POS and inventory systems Ready to Lead a Kitchen at the Top of Its Game? If you're a hands-on culinary leader ready to step into a high-impact, high-reward role, this is your chance to make your mark with one of the most dynamic restaurant brands in the world.

The Lead Line Cook is a working leader on the line who sets the standard for food quality, speed, cleanliness, and teamwork during service. This role is responsible for executing dishes at a high level while supporting training, communication, and accountability across the line. The Lead Line Cook is expected to lead by example, maintain composure under pressure, and help ensure every plate meets our quality standards. Qualifications & Skills 2+ years of line cook experience in a high-volume, from-scratch kitchen Previous leadership or training experience strongly preferred Strong understanding of kitchen operations and station flow Ability to lead calmly and decisively in a fast-paced environment Excellent communication and teamwork skills High standards for cleanliness, organization, and food quality Reliable, punctual, and accountable Columbus Brewing Company$20.00 - $24.00 per hour Line Cook LeadDistrict Brewing Company Work schedule 8 hour shift Weekend availability Monday to Friday Day shift Night shift Supplemental pay Other Benefits Employee discount

Join the largest delivery-first restaurant group in the United States! Schedule: Full Time - PM shifts Salary/Hourly Pay: $22-$24 per hour Benefits * Career development, education, and growth opportunities * Medical, Dental, & Vision plan for full-time team members * 401k with up to 4% employer match after one year * Free, nutritious meals each shift * Paid Sick Time * Referral bonus program Lead Line Cook Responsibilities * Prepare and cook food items to perfection, accurately following our Salted culinary standards. * Maintain compliance with sanitation regulations and safety standards. * Collaborate with our virtual Front of House team to deliver exceptional dining experiences. * Take ownership of the opening, closing, and shift hand-off process. * Assist in the training and development of staff members. * Facilitate smooth team dynamics by addressing and resolving minor conflicts among staff, fostering a harmonious work atmosphere. Lead Line Cook Requirements * Solid foundation in culinary skills, including knife/prep work, flat-top cooking, and more * Ability to stand for extended periods and lift up to 50 lbs * Minimum of 2 years of kitchen experience * Minimum of 1 year of leadership experience Who we are: At Salted, we're leading the charge to build the next generation of the restaurant industry. We focus on making better-for-you cuisine accessible while offering clean-label, plant-driven, and most importantly - delicious food. Join us in shaping the future of the restaurant industry and be part of our innovative culinary journey! Responsibilities and tasks outlined in this document are not exhaustive and may change as determined by the needs of the company. Salted is an equal-opportunity employer committed to building an inclusive team. If you require accommodation during the application or interview process, please contact ******************.

Job Description We are hiring immediately for a full time KITCHEN UTILITY LEAD position. Note: online applications accepted only. Schedule: Full time schedule. Monday through Friday. 6:30/7:00 am - 2:30/3:00 pm. Further details upon interview. Requirement: Previous dishwashing experience in a high-volume setting required. Perks: No weekends! Paid holidays! PTO! 401K! Insurance! *Internal Employee Referral Bonus Available Pay Range: $16.00 per hour to $18.00 per hour We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1488244. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: *************************** Skg Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Eurest is recognized worldwide for standards of service and excellence within the foodservice industry. Embracing an ownership mindset, Eurest leverages global resources, promotes a local presence and enriches the communities we serve. The Eurest Promise, “connect with people, inspire through food, create solutions, and live our promise,” is exemplified throughout our organization. Eurest is proud to serve the world's most respected successful corporations, including many of the Fortune 500. Job Summary Summary: Assist shift supervisors and department directors in the day to day function of the department. Maintain high level of quality in all aspects of the department duties, by training, supporting supervising and interacting with department team members. Ensure that all schedules are assigned and completed daily. Set a positive example for department through professional interactions with team members, customers, patient and families. Perform other duties as assigned by supervisor or director. Actively participate in outstanding customer service and accept responsibility in maintaining relationships that are equally respectful to all. Contribute to the team efforts and showing good customer interactions, and professionalism for customers, fellow employees, and all others with whom there is contact with. Essential Duties and Responsibilities: Delivers quality customer service to customers by providing one on one attention to the detail. Provide assignments and assistance to team members. Demonstrate proper use of personal protective equipment in all aspects of job performance. Relieve shift supervisor in times of absence. Adjust or cover schedules as needed during times of short staffing. Ensure that team member maintain set standards by conducting quality assurance surveys. Monitor and report any equipment issues or shortages. Conduct customer and patient surveys. Any other duties as assigned by supervisor or director. Interact with patients/customers in an appropriate manner in relation to age based competencies. Performs other duties as assigned. Associates at Eurest are offered many fantastic benefits. Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) 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. *************************************************************************************** About Compass Group: Achieving leadership in the foodservice industry 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. Applications are accepted on an ongoing basis. Eurest maintains a drug-free workplace. Req ID: 1488244 [[req_classification]]

Company: Ohio State University In -Line Location Operator Kevin Harris says: "Whatever you want to do in life, I want to make you better while you are with me." 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 stipend Tuition Discounts at Over 100 Colleges Never work on Sundays Excellent Career Advancement Opportunities Overtime Available Opportunity We are looking for an enthusiastic Leader to join our team at Chick -fil -A. Having high quality Team Leaders is an integral part to our success. Your support in the front of house operations will be essential to a successful restaurant operation and maintaining a positive work culture. Your Impact Overseeing all in -restaurant operations Assisting Management in coaching a team of 10+ Providing high quality customer service and satisfaction Communicating goals, expectations, and results with team members on a daily basis Background Profile A passionate and strong understanding of Chick -fil -A's values and mission Excel at working under high stress situations Exceptional organizational skills to manage an operation with many moving parts One year of leadership experience Eager to learn and grow Apply now and you will be contacted ASAP.

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 Position Summary: 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 Qualifications: 3-5 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!

Replies within 24 hours Benefits: 401(k) Bonus based on performance Competitive salary Health insurance Paid time off Our franchise organization, Vitall Partners, LLC, is currently seeking individuals to join our team! At Golden Corral , we know that successful people are the foundation of our very successful company. We hire managers with talent, integrity, and passion to promote our Caring Culture. We provide an environment that supports and empowers our people - not only to exceed our guests' expectations, but also to achieve their professional and personal goals. In this role as Kitchen Manager, you are responsible for food production and operating the Back-of-the-House using Golden Corral products, recipes, procedures and company systems to ensure that the standards for quality food, recipes, and cleanliness are achieved for our guests. As a member of the restaurant operations management team, you are also responsible for the restaurant's overall operations, including food quality, production, safety, and labor in absence of the General Manager and Hospitality Manager. Requirements: Two to three years' management experience in a high-volume, casual dining or family-style restaurant preferred. Education and/or experience normally associated with completion of a degree program in business or hospitality. Successful completion Golden Corral's comprehensive management training program. Other Requirements: Hours of work for this position are approximately 55-60 hours per week Position requires standing and walking for periods of 2-5 hours without a rest break, and task sequencing and the completion of complex administrative responsibilities. Frequent heavy (in excess of 25lbs.+) lifting and carrying, bending and reaching overhead may be required. Work environment includes heavy customer contact, working with cooking equipment and slippery walking surfaces. Position is under minimum levels of day-to-day supervision. Some travel may be required for training and operations meetings. Relocating may be necessary as we are hiring for multiple locations. Thank you for your interest in Golden Corral. Our commitment to valuing our employees helps create an environment where everyone can be successful. The job opening listed on this page has been posted by an independent franchisee of Golden Corral Corporation. Golden Corral Corporation does not hire or employ any individuals at this franchise location. The franchisee will make all decisions with respect to applications for the position listed on this page. The name of the franchisee appears in this job posting. All questions concerning this job opportunity should be directed to the franchisee. 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. This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchisee, and all hiring decisions will be made by the management of this franchisee. All inquiries about employment at this franchisee should be made directly to the franchisee, and not to Golden Corral Corporate.

Job DescriptionBenefits: Dental insurance Health insurance Paid time off 50% Kitchen - Setting up and tearing down workstations in the kitchen including the dish room. Turning on and operating all equipment used for food preparation. Preparing all ingredients used in safe, sanitary processes. Following all recipes and pickups accordingly. Keeping stations sanitized and orderly throughout the shift. Following all food safe guidelines for storage and labeling. Preparing items through service. Making sure all food presents well for guests and checking the quality of all items. Following all checklists and guidelines as appropriate for proper organization of space. Maintain equipment functionality and schedule preventative maintenance as needed. 25% Kitchen leadership - Lead by example with positivity and a collaborative mindset. Oversee all work of the entire kitchen crew. Hire, train, supervise, and discipline all Back of House employees. Lead a clean, safe, and sanitary kitchen throughout each shift. Coach and develop staff to grow and empower the team. Assist with maintaining the quality of Front of House service through clear and constructive communication with the General Manager. 20% Kitchen administration - Build the weekly schedule to provide proper coverage. Oversee weekly ordering, invoicing, and inventory tracking to limit waste and keep appropriate stock on hand. Order and inventory all necessary cleaning supplies and chemicals. 5% Other duties as assigned - some examples include but are not limited to helping develop Limited Time Offers, deep cleaning, develop training for staff, etc. Requirements: Previous cooking experience with at least 1 year in a leadership role Knowledge of kitchen equipment and procedures ServSafe certification preferred Excellent communication skills Ability to read and follow recipes Able to follow all sanitation procedures Able to work on your feet for extended periods of time

AVI Foodsystems is looking for an energetic and optimistic leader to immediately hire to fill the role of Chef Manager, Full-time. This position has rapid growth potential. Scheduled mostly Monday through Friday with occasional Saturdays. Includes paid holidays. Founded in 1960, AVI Foodsystems has evolved into one of the most respected and trusted food service companies in the nation. Providing comprehensive food services with a focus on the highest quality and freshest ingredients, impeccable service and total value is the reputation we have earned and live up to everyday. Duties & Responsibilities: Plan, organize and direct the work of cooks and other team members engaged in the procurement, storage, preparation and serving of food Assist in preparation of budget estimates and justifications for the food service program Plan and direct the ordering, receiving and accounting of all food products, supplies and equipment for food operation Evaluate existing operational methods and procedures of food service program for effectiveness and efficiency, initiating changes as necessary Interview, select, manage and develop hourly team members Oversee the food safety to ensure full compliance with federal, state and other regulatory agencies Participate in the development and adherence of policies and procedures for the food service program Requirements: A formal culinary degree is preferred 3 or more years of food service chef/management experience Prior experience leading, motivating and developing teams Proven ability in meeting and maintaining budget goals Exceptional written and verbal communication skills Benefits: A family culture and atmosphere Competitive compensation Health, dental, vision, and life insurance for full-time team members 401(k) with generous company match Paid vacations and holidays Immense training and growth opportunities We conduct pre-employment drug testing. EOE

Masseys Pizza, Columbus' oldest pizzeria has been making the perfect pizza taste since 1949. It has expanded to 12 stores located in two states, including four full service sports bars with fresh wings, burgers, and a full service bar. Massey's pizza is looking to expand and add to its management team throughout the central ohio area. Massey's Pizza has every available concept in the pizza business from full service sports bar to a pick up and delivery with small dining room. We are currently looking to fill General Manager positions Experience required for these positions and compensation based on position and qualifications Job Type: Full-time Salary: $15-$17/hr Kitchen Manager Responsibilities Assisting in Scheduling Ensure Masseys Procedures Being Followed Controlling Labor Costs/Cuts Controlling Food Costs Maintenance List Appearance of all back of house (Weekly Walk Thru) Working knowledge of all positions Ensure employees are trained and administer training tests Inventory Control All Food Ordering Work schedule Weekend availability Monday to Friday Night shift Supplemental pay Bonus pay Benefits Paid training Employee discount

Benefits: Bonus based on performance Competitive salary Employee discounts Free uniforms Health insurance Paid time off The Lani Rooftop Lounge, an inspired name with meanings tied to sky or heaven, is an elevated indoor and outdoor experience on the roof of COhatch Powell. Lani Rooftop Lounge, tailored hospitality, ushers guests into an escape that is vibrant with natural beauty and laughter among friends as they enjoy harmonious flavors and fresh cocktails from a comfortable, breezy rooftop. Location: Lani Rooftop Lounge / Powell, OH Reports To: Culinary Director Position Summary The Kitchen Manager will help design and execute a refined seasonal menu that complements our beverage program and aesthetic values. Youll lead a dynamic kitchen team, oversee operations, maintain top-tier food quality and safety standards, and help make Lani a standout culinary destination. Key Responsibilities Help craft a cohesive menu that reflects seasonal inspirations, local ingredients, and visual appeal Lead and motivate a team of culinary professionals and all BOH staff, providing guidance, training, and support to ensure optimal performance and development Oversee daily kitchen operations, including all food preparation, cooking and plating to consistently deliver top-quality dishes, with a focus on excellence. Implement and uphold best-in-class cleanliness and kitchen efficiency practices Implement and enforce health and safety standards, ensuring full compliance with all relevant regulations and promoting a safe working environment. Foster a positive and collaborative working environment, encouraging open communication and teamwork among all staff members. Collaborate closely with the management team and ownership, to execute events and guest experiences. Monitor inventory levels, order supplies, and manage food costs to maintain budgetary targets while minimizing waste and ensuring freshness. Conduct cooking demonstrations during the interview process as part of the final hiring stage. Qualifications Proven experience as a Kitchen Manager in a high-volume, design-focused venue Strong knowledge of seasonal ingredients and modern plating techniques Leadership skills with a collaborative spirit and emphasis on team development Expertise in menu costing, vendor management, and operational workflows Deep understanding of local food trends and hospitality standards ServSafe or equivalent certification preferred Flexibility for evenings, weekends, and seasonal programming Pastries experience preferred but not required Ability to stand on your feet for extended periods of time Ability to lift 50 pounds Added Skills Creative visionary with a respect for classics and a flair for the unexpected Detail-oriented professional who balances bold flavors with stunning presentation Natural mentor who thrives in a fast-paced, hospitality-forward environment Passion for creating memorable guest experiences through culinary storytelling Benefits Full Time Competitive Salary Bonus Structure Paid Time Off Paid Holidays: Thanksgiving and Christmas Day Medical, Dental, & Vision Life Insurance Dining Allowance Disclaimer: This job description does not imply that these are the only duties to be performed by the employee(s) occupying this position. All requirements are subject to possible modification to reasonably accommodate individuals with disabilities. Lani Rooftop Lounge is an equal opportunity employer

Urgent Sous Chef Needed at The Syndicate! Are you looking for a dynamic work environment where your culinary skills can shine? Do you want to be part of a passionate team that values creativity and delicious food? If the answer is yes, then The Syndicate is the place for you! The Sous Chef plays a key leadership role in the day-to-day operation of The Syndicate kitchen. This position supports the Executive Chef by leading the kitchen team, maintaining food quality consistency and cleanliness while helping drive efficiency, teamwork, and growth. The Sous Chef sets the tone in the kitchen, leads by example, and takes pride in the food we put out for our guests. Key Responsibilities: Kitchen Leadership • Lead and motivate BOH staff during service • Act as chef in charge when the Executive Chef is off • Maintain a calm, organized and respectful kitchen environment • Assist with training, coaching and developing kitchen team members Food Quality & Execution • Ensure all dishes meet Syndicate standards for taste presentation and portioning • Oversee prep line setup and service flow • Taste and check food throughout service for consistency • Help execute specials seasonal menus and catering prep Operations & Organization • Ensure proper food handling storage and rotation • Maintain cleanliness and organization of all kitchen areas • Assist with inventory ordering and prep lists • Reduce waste through smart prep and portion control Compliance & Standards • Follow all health department food safety and sanitation standards • Ensure kitchen staff follows proper procedures at all times • Assist with opening and closing duties as scheduled Qualifications • Previous Sous Chef or strong Lead Line Cook experience • Ability to lead a team in a fast paced environment • Strong organizational and time management skills • Dependable accountable and detail oriented • Passion for quality food and teamwork • Nights weekends and holidays availability Location: 213 South Main Street Bellefontaine, Ohio 43311 If you're ready to take your career to the next level and be part of a talented team, apply now to join The Syndicate! Work schedule 10 hour shift 12 hour shift 8 hour shift Weekend availability On call Holidays Day shift Night shift Overtime Supplemental pay Bonus pay Benefits Employee discount Paid training Mileage reimbursement