Kitchen manager jobs in Daytona Beach, FL - 539 jobs

The adventure starts here! Are you energetic, outgoing and ready to make money? Then we are looking for you!! GENERAL PURPOSE OF THE JOB This job requires the Manager to direct the work of other store employees in order to create and maintain a profitable store environment that provides best-in-class service, hospitality, and food and beverage to every guest. The Manager must also manage costs, initiate local store marketing and recruiting efforts, and ensure that proper policies are followed, including employment and incident documentation. ESSENTIAL DUTIES AND RESPONSIBILITIES The duties and responsibilities of a Manager include, but are not limited to: * Effectively teach, motivate, and coach all team members including the kitchen crew and Twin Peaks Girls * Must follow proper Twin Peaks Girls Audition Guidelines * Proactively recruit and cast Twin Peaks Girls that meet or exceed the requirements in the Audition Guidelines * Effectively teach, motivate, and coach all team members including the kitchen crew and Twin Peaks Girls * Ensure that Steps of Service are followed at all times and motivate staff to provide P.E.A.K.S. service to every table * Hold kitchen staff accountable to standards, safety, and sanitation guidelines * Responsibly handle cash, including but not limited to assigning drawers, computing employee checkouts, and bank deposits * Respectfully and properly handle all issues of alleged discrimination or harassment in accordance with policy * Maintain an atmosphere free of intimidation, discrimination, harassment, poor attitude, or poor work performance * Drive sales by working with other Managers, Twin Peaks Girls and other team members to execute excellent operations and local store marketing efforts * Effectively coach and counsel * Hold team members accountable to standards and be willing to correct standards that are not met in any area of Twin Peaks * Maintain organized and updated training schedules, programs and materials for new employees * Effectively execute training and development programs * Practice sound inventory control * Dress and act professionally each day to set a good example for all employees * Uphold standards of cleanliness per Health Code and periodic Quality Assurance Checks * Ensure that alcohol is always served responsibly and in accordance with the law EDUCATION AND/OR EXPERIENCE Must have leadership experience in high-volume restaurants and/or bars. LANGUAGE SKILLS Ability to effectively communicate in the English language. Spanish and/ or Creole communication skills are extremely helpful. REASONING ABILITY Ability to apply common sense and understanding to carry out simple one or two-step instructions. Ability to deal with standardized situations with only occasional or no variables. Ability to mathematically compute proper change and accurately settle checks. Ability to apply common sense understanding to carry out multi-step instructions. Ability to deal with quickly changing situations with many variables. Ability to mathematically compute proper change, accurately perform checkouts for employees, and compute correct bank deposits. CERTIFICATES, LICENSES, AND REGISTRATIONS Must attend orientation and agree to policies and procedures as outlined. Must attend and successfully complete the Twin Peaks Manager training program prior to working a shift without supervision. Must successfully attend and complete any and all other required training in compliance with local and state regulations, such as food and/or alcohol service certifications. PHYSICAL DEMANDS The physical demands described here are the representative of those that must be met by an employee to successfully perform the essential functions of this role. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Benefits: * 401(k) matching * Bonus based on performance * Competitive salary * Dental insurance * Employee discounts * Flexible schedule * Free food & snacks * Free uniforms * Health insurance * Opportunity for advancement * Paid time off * Training & development * Vision insurance * Wellness resources BE A PART OF OUR SUCCESS! Benefits & Perks: * Educational Assistance with DeVry University with complimentary laptop * Immediate Family Members are also eligible * Competitive Pay with Service Award Incentive * Get paid daily through Daily Pay! * Comprehensive Health Benefits including Medical, Dental, Vision, and more!* * 401(k) retirement savings with company match * Flexible Schedule * All you can eat pancakes + meal discounts! * Employee Discount Program * Development Pathway: Step by step process to grow your career * 3 College Credits hours for completing manager training Founded in 1958, Perkins operates 324 restaurants in 32 states and four Canadian provinces. The Perkins system includes 81 company-owned and operated restaurants and 234 franchised units. Throughout its history, Perkins Restaurant & Bakery has remained true to its mission of providing guests with personalized service and delicious, homestyle food at a great value. Perkins has experienced years of success through ensuring 100% guest satisfaction on every visit. If you want to work and grow with a company who has a proven track record of success, has an unmatched commitment to their employees and employees the best in the industry, you are in the right place! Position Description As a Kitchen Manager, you will be responsible for managing the back-of-the house operations and achieving planned sales and profit levels for the restaurant through the implementation, management and enforcement of company policies, procedures, programs and performance standards. In addition, you will provide direction to back-of-house staff, ensuring execution of all employee duties to guarantee maximum guest satisfaction and a quality work environment. Responsibilities: * Assists the General Manager in planning and analyzing administration and operations manpower. * Responsible for achieving plan profit levels while ensuring maximum guest satisfaction. * Assists in the planning and analysis of restaurant unit manpower, ensuring sufficient development and training of all employees, including subordinate managers * Assists General Manager in all aspects of employment and restaurant staffing including recruitment (interviewing and selecting), training, and conducting new hire orientation. * Attends University of Perkins and successfully completes all coursework. * Achieves and maintains ServSafe certification. * Performs and is able to assist in all functions for all positions in the restaurant. * Ensures that all menu items are prepared, portioned, and presented properly in a clean, safe, and sanitary manner according to all established procedures, performance standards, and specifications. * Ensures managers and all team members are monitoring and overseeing food temperatures during hot and cold handling to reduce the incidence of risk factors known to cause food-borne illness. * Ensures restaurant compliance to productivity and service standards by scheduling and staffing a sufficient number of well-trained and productive employees. * Ensures proper management of the facility and equipment through preventive maintenance, energy conservation, repairs, security measures, and adherence to safety and sanitation requirements. * Ensures inventory levels for both food and non-food items are properly maintained in accordance with company guidelines through correct ordering procedures and efficiency usage and yield application. * Ensures accurate financial data to include: restaurant supplies, inventories, food cost, payroll/productivity, and operating expenses. * Anticipates, identifies and corrects system breakdowns to achieve guest satisfaction. * Accountable for accurate financial data to include: payroll, cash and receipts, productivity food costs, security of funds, and operating expenses; prepares and reviews financial reports. * Attends scheduled restaurant and region team meetings; makes presentations to peers and management as requested. Qualifications: * One to two years previous experience in a supervisory role; preferably in food production * High school diploma; some college or degree preferred * Must be able to communicate clearly with employees, vendors and guests * Must be able to coordinate multiple tasks simultaneously Physical Requirements / Environment / Work Conditions: * Extensive standing without breaks * Exposure to heat, steam, smoke, cold and odors * Bending, reaching, walking * Must be able to reach heights of approximately 6 feet and depths of 2.5 to 3 feet * Must have high level of mobility/flexibility in space provided * Must be able to fit through openings 30" wide * Must be able to work irregular hours under heavy pressure/stress during busy times * Must be able to carry trays of food products weighing 20 pounds for distances up to 30 feet * Must be able to lift up to 50 pounds Disclaimer This job description is not intended, and should not be construed to be, an exhaustive list of all responsibilities, skills, efforts or working conditions associated with the job. It is intended, however, to be an accurate reflection of those principal job elements essential for making decisions related to job performance, employee development and compensation. As such, the employee may perform other duties and responsibilities as required. Compensación: $48,000.00 - $55,000.00 per year Somos un empleador con igualdad de oportunidades y todos los candidatos calificados recibirán consideración por el empleo sin distinción de raza, color, religión, sexo, origen nacional, estado de discapacidad, estado de veterano protegido o cualquier otra característica protegida por la ley. Founded in 1958, Perkins operates 277 restaurants in 32 states and two Canadian provinces. The Perkins system includes 81 company-owned and operated restaurants and 196 franchised units. With its diverse, moderately priced menu featuring breakfast, lunch, dinner, and bakery offerings, and its attractive and recently remodeled restaurants designed to facilitate efficiency and guest satisfaction, Perkins American Food Co. is a dining favorite with a solid and respected reputation in the marketplace. The longevity and success of Perkins American Food Co. is largely attributed to the concept's ability to adapt to shifts in consumer dining trends and evolving taste preferences while delivering that homestyle goodness that guests crave. At Perkins, we're always updating our menu with fresh, flavorful and innovative items that take their place right alongside Perkins' iconic guest favorites, some of which have been on our menu for more than 30 years. We also take great pride in differentiating ourselves with the service and experience we provide. This has and continues to be a hallmark of our brand. BE A PART OF OUR SUCCESS Perkins has experienced years of success through ensuring 100% guest satisfaction on every visit. If you want to work and grow with a company who has a proven track record of success, has an unmatched commitment to their employees and employees the best in the industry, you are in the right place!

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 Oviedo, FL 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!

Job DescriptionBenefits: Competitive salary Free food & snacks Free uniforms Keke's Breakfast Cafe is hiring for a Kitchen Manager for the Ormond Beach location. Directly responsible for all kitchen functions including food preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness. DUTIES & RESPONSIBILITIES: Ensure that all food and products are consistently prepared and served according to the restaurants recipes, portioning, cooking and serving standards. Make recommendations to manager regarding cook training, evaluating and disciplining kitchen personnel as appropriate. Provide coaching to other kitchen personnel as required. Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees. Fill in where needed to ensure guest service standards and efficient operations. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs. Maintain adequate prep levels of all food products and freezer pulls. Work with restaurant managers to plan orders. Ensure that all products received are in good condition and as expected for our use. Control food cost and usage by overseeing proper preparation of products and following standard procedures, standard recipes and waste control procedures. Make labor schedule recommendations by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils. Enforce strict adherence to Food Handling Safety Procedures. Responsible for training kitchen personnel in cleanliness and sanitation practices. Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. Check and maintain proper food holding and refrigeration temperature control points. Provide safety training in first aid, CPR, lifting and carrying objects and handling hazardous materials. QUALIFICATIONS: A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter. At least 6 months experience in a similar capacity. Must be able to communicate clearly with managers, kitchen and dining room personnel and guests. Be able to reach, bend, stoop and frequently lift up to 50 pounds. Be able to work in a standing position for long periods of time (up to 9 hours). REQUIREMENTS: MUST be available EVERY DAY from 6:00 a.m. to 5:00 p.m. Minimum two years management experience. Minimum two years' experience in full service or fast casual restaurant. Must have reliable transportation. Able to conform to all Kekes Breakfast Cafe dress code standards. Keke's must be your primary place of employment. All Employees must have dark blue jeans with a black belt and black non-slip shoes on the first day of work.

Benefits: Career Growth Opportunities Come join a winning team! Beef O Brady's is hiring Kitchen Managers for our award-winning Family Sports Pub. If you're looking for a family-oriented, casual environment with great food and great sports, we're your forever job! To succeed, you should be able to lead a team to: Source, select, and grow great team members Deliver superb guest experiences & fantastic food Create a safe, clean, and comfortable environment for your guests & staff Ensure adherence to all food safety and responsible alcohol service standards Grow sales! Meet or exceed budgeted financial targets If this sounds like you, apply today. We look forward to meeting you! Requirements Eligible to work in the United States Minimum 2 years experience in a full-service, casual restaurant management position Minimum 21 years or older Available to work nights, weekends, and holiday shifts Continuous standing, bending, and lifting up to 60 pounds Exposure to heat of equipment and kitchen environment Come join a winning team! If you enjoy preparing great food in a fun, fast-paced environment, then you'll love being part of Beef 'O' Brady's. Now hiring Full-Time and Part-Time positions. This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchise, and all hiring decisions will be made by the management of this franchise. All inquiries about employment at this franchisee should be made directly to the franchise location, and not to FSC Corporate.

Job Description BRING YOUR LEADERSHIP TO THE LINE - KITCHEN MANAGER IN DELTONA, FL If you're a hands-on leader who thrives in a fast-paced, team-driven kitchen-and you're ready to join a brand that values work-life balance and local community-then our location in Deltona, FL might be the perfect next step. We're not your typical sports bar. This is a place where families gather, teams celebrate, and regulars know your name. For over 25 years, we've built a reputation for comfort food, friendly service, and being part of the neighborhood fabric. As Kitchen Manager, you'll be the heartbeat of our back-of-house operations-keeping quality high, tickets moving, and your team motivated and sharp. Location: Deltona, FL Title: Restaurant Kitchen Manager Why You'll Love It Here: ✔ We lead with culture, not ego ✔ Join a culture-driven company where leadership is earned, not given ✔ You'll have real ownership over kitchen ops, team development, and guest satisfaction ✔ You'll work in a high-volume, high-energy environment where no two days are the same ✔ Our bar features nearly 80 craft and classic beers, and our kitchen brings flavor to every shift Your Day-to-Day as Kitchen Manager: You'll run the back of the house-ensuring consistency, quality, sanitation and guest satisfaction. From managing inventory and food costs to mentoring team members, you'll set the tone for excellence every day. Be present-leading by example, solving challenges, and connecting with your team. The Must-Haves: · 1+ year of kitchen management experience · 3+ years of Lead Line Cook (or similar role) experience · Proven ability to coach, inspire, and elevate team performance · Great communication and problem-solving skills · A calm, confident presence and team-first mindset · Passion for quality food and clean, efficient kitchens · A positive attitude and a team-first mindset What's in It for You: · Starting salary that matches your value · Full health benefits - medical, dental, and vision · Quarterly bonus potential - performance gets rewarded · 401(k) with 50% match - after just 6 months · Disability & life insurance - we've got your back Located in sunny Deltona, FL - work where others vacation! If you're ready to bring your skills to a kitchen where you'll be valued, supported, and challenged-let's talk! Send a recent resume to ************************ today and let's talk about your future with a brand that's going places.

Job Responsibilities As a Kitchen Manager you will be responsible for helping to lead and drive the daily operations of your Houligan's location. You will manage the kitchen to ensure a positive guest and team member experience. You will oversee all hourly team members and will be responsible for all administrative and leadership functions to ensure a smooth operation. You will also contribute to menu innovation and item development. Other responsibilities of the Kitchen Manager role include: Upholding our standards of excellence and hospitality Leading your team Managing all functions on our daily checklist Handling payroll and scheduling Focusing attention on team development Overseeing inventory, quality and safety Managing the facility Leading and developing Culinary Excellence Job Requirements In the Kitchen Manager role, you must be self-motivated, positive, and possess a passion for fostering a great sense of teamwork. We are seeking experienced professionals with a talent for leading and inspiring others. You must exhibit uncommonly high standards and be committed to the training and development of our team members. Other requirements of the Kitchen Manager role include: Food handler certification, strongly preferred Ability to learn and train others on all aspects of the Houligan's operations Ability to drive hospitality and inspire others to do so Must exhibit an aptitude for leading, coaching, and driving excellence at every level Understanding of financial aspects of business operations Oversee Back of House Employees Benefits As a Kitchen Manager, you will enjoy a competitive salary plus performance bonuses and strong career growth opportunities. Other benefits you will enjoy in the Manager role include: Medical, Dental, and Vision Insurance Ongoing Online and Hands-on Training Professional Career Development Choice of Global Cash Card or Direct Deposit Meal Discount Program Paid Business Expenses Outstanding Reward Incentives Supplemental pay Bonus pay Benefits Health insurance Dental insurance Vision insurance Paid time off Employee discount

At Perkins Restaurant & Bakery our employees are part of the Perkins extended family and the families we serve. And you'll be responsible for making special days memorable and everyday meals something extraordinary. At Perkins where we've experienced years of success through ensuring 100% guest satisfaction on every visit. If you want to work and grow with a company who has a proven track record of success, has an unmatched commitment to their employees and employees the best in the industry, you are in the right place! We respect one another for our talent, creativity and individual differences. We bring our greatest individual strengths to achieve success as a team. If career growth is what you are looking for- we got that too! SUMMARY OF POSITIONManages back of the house operations of assigned restaurant; responsible for achieving planned sales and profit levels for the restaurant through the implementation, management, and enforcement of company policies, procedures, programs, and performance standards. Provide direction to back of house staff, ensuring execution of all employee duties to guarantee maximum guest satisfaction and quality work environment. REPORTING RELATIONSHIPS Reports: Directly to General Manager Internal: Extensive contacts with all levels of store personnel as well as all home office departments. External: Extensive contacts include guests, distributors, repair technicians, salespersons, and community organizations and schools LEADERSHIP ABILITIES Demonstrates principles actions, uses sound judgment and follow through on commitments. Anticipates problems and issues and makes timely and sound decisions. Demonstrates a passion and working knowledge of food, liquor, beer and wine. Leads by example and maintains a guest first focus. Sets and shares goals with team, monitors and tracks progress of goals. Directly and honestly addresses issues and resolves conflicts and seeks opportunities for improvement. Clarifies roles, responsibilities, priorities and expectations. POSITION ACTIVITIES AND TASKS Assists the restaurant staff to achieve plan profit levels while ensuring maximum guest satisfaction and development and training of employees. Ensures that all menu items are prepared, portioned and presented properly n a clean, safe and sanitary manner, according to all established procedures, performance standards, and local health department regulations. Required, under certain circumstances, to perform/assist all functions for all positions in the restaurant. Ensures that inventory levels for both food and non-food items are properly maintained in accordance with company guidelines through correct ordering procedures and efficient usage and yield application. Ensures the unit's compliance to productivity and service standards with a sufficient number of well-trained and productive employees. Ensures proper management of the facility and equipment through preventive maintenance, energy conservation, repairs, security measures, and adherence to safety and sanitation requirements. Conducts employee activities to include staffing, training and conducting performance reviews with all kitchen personnel, as well as recommending salary increases and issuing employee work counseling. Accountable for accurate financial data to include: payroll, restaurant supplies, inventories, productivity food costs, and operating expenses. Attends unit management meetings and regional kitchen manager meetings; makes presentations as requested. Responsible for meeting established objectives during periods of his/her or Production Leader's supervision. Anticipates, identifies and corrects system breakdowns to achieve guest satisfaction. Responsible for all communications with regard to system breakdowns and deficiencies. Ensures the thorough training and development of Production Leaders and other non-exempt personnel supervised, and the documentation thereof. PHYSICAL REQUIREMENTS/ENVIRONMENT/WORKING CONDITIONS Extensive standing and walking for up to 8 hours Must be able to see at a distance (20) feet, at close range (12 inches), distinguish between shapes and utilize peripheral vision to avoid hazards. Must be able to communicate clearly Exposure to heat, steam, smoke, cold Reaching heights of approximately 6 feet and depts. of 2 ½ - 3 feet. Must have high level of mobility/flexibility in space provided Must have time management skills Must be able to read, write and perform addition/subtraction calculations Must be able to control and utilize fingers to write, slice chop and operate equipment. Must be able to fit through openings 30” wide Must be able to work irregular hours under heavy pressure/stress during busy times Bending, reaching, walking Carrying trays of food products weighing about 50 pounds for distances up to 30 feet Lifting up to 50 pounds Exposure to dish and cleaning chemicals SUPERVISION RECEIVED:Receives direction and training from Regional Manager as to the specific procedures and assignments.EDUCATION LEVEL REQUIRED:High school diploma; some college or degree preferred.EXPERIENCE REQUIRED:1 -2 years managerial experience, preferably in the food service industry DisclaimerThis position description in not intended, and should not be construed to be, an exhaustive list of all responsibilities, skills, efforts or working conditions associated with job. It is intended, however, to be an accurate reflection of those principle job elements essential for making decisions related to job performance, employee development and compensation. As such, the incumbent may perform other duties and responsibilities as required. Founded in 1958, Perkins operates 290 restaurants in 32 states and two Canadian provinces. The Perkins system includes 85 company-owned and operated restaurants and 205 franchised units. With its diverse, moderately priced menu featuring breakfast, lunch, dinner, and bakery offerings, and its attractive and recently remodeled restaurants designed to facilitate efficiency and guest satisfaction, Perkins Restaurant & Bakery is a dining favorite with a solid and respected reputation in the marketplace. The longevity and success of Perkins Restaurant & Bakery is largely attributed to the concept's ability to adapt to shifts in consumer dining trends and evolving taste preferences while delivering that homestyle goodness that guests crave. At Perkins, we're always updating our menu with fresh, flavorful and innovative items that take their place right alongside Perkins' iconic guest favorites, some of which have been on our menu for more than 30 years. We also take great pride in differentiating ourselves with the service and experience we provide. This has and continues to be a hallmark of our brand. BE A PART OF OUR SUCCESS Perkins has experienced years of success through ensuring 100% guest satisfaction on every visit. If you want to work and grow with a company who has a proven track record of success, has an unmatched commitment to their employees and employees the best in the industry, you are in the right place! 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 franchise location, and not to Perkins Corporate.

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.

The LifeCafe Chef leads and coordinates activities of assembly and prep team members and other workers engaged in preparing and cooking food. They are responsible for keeping cost of goods in line with or better than budget. They provide leadership in the fulfillment of Life Time's mission statement and brand. Job Duties and Responsibilities * Maintains daily operations of back of house including maintaining cleanliness, ordering food and supplies, evaluating prep lists and par levels * Observes and manages workers engaged in preparing and portioning foods to ensure that methods of cooking and sizes of portions are following recipe standards * Supervises, trains, develops, and assesses cooks and dishwashers to ensure continuous growth through orientations, direction, and feedback * Maximizes profit by controlling food costs through recipe adherence, proper ordering and par levels. Assists the Café Leader with inventory control * Makes recommendations on the hiring, the promotion and termination of employees to the Café Leader Position Requirements * High School Diploma, GED, or equivalent * 2+ years of experience * Previous kitchen experience * ServSafe Food Manager Certification or equivalent * ServSafe Alcohol Safety or equivalent (if applicable) * ServSafe Allergen Certification or equivalent (if applicable) * Ability to stay calm and overcome any food production issues * Ability to stand, walk, and/or sit for long periods of time Preferred Requirements * Culinary school Diploma * Leader of a kitchen team - Ordering, Inventory, Cost Control and Menu Development Life Time is a place for everyone. As an organization, we are committed to an inclusive, diverse and equitable workplace that respects and celebrates the unique contributions of each individual while ensuring we remain an equal opportunity employer that recruits, hires, trains and promotes based on merit and qualifications.

Job Title: Kitchen Leader Department: Back of House Reports to: Kitchen Manager Supervisory Responsibility: Yes FLSA Status: Non-Exempt The Kitchen Leader is responsible for all culinary activities for the taproom. This position will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing and manage culinary budget. Maintaining appropriate cleanliness standards at each location while complying with health and safety regulations and internal policies. Working with the Taproom Manager to deliver projects that will develop food production, management & customer service experiences. Essential Functions • Training and motivating kitchen/back-of-house staff • Work with, and monitor, the kitchen team to produce food for the unit to a high standard on a daily basis • Maintain and schedule kitchen staff duty, ensuring the schedule is maintained on a two-week interval • Take responsibility for, and execute, paperwork with regards to staff, inventory, maintenance, and safety in a proper and timely manner • Ensure the temperature records and monitoring is done on a daily basis • Ensure areas under your control are cleaned and inspected as per schedules • Ensure the kitchen stores and other potential areas of loss are secured at all times according to the instructions laid out by management • Takes responsibility for the adherence & compliance of all food hygiene legislation • Have a full understanding and knowledge of food safety law • To report and, where possible, to attend to and take all necessary action, statutory and otherwise, in the event of accident, fire, loss, theft, lost property, damage, unfit food or other irregularities and complete the necessary return and/or report • Inventories and orders all necessary supplies through established contacts • Conducts monthly inventory counts of all oh-hand kitchen supplies and equipment Additional Functions • Guides, trains, and monitors preparatory kitchen staff functions and output • Washes and cleans raw food products • Develop and maintain recipe cards and station build guides for the kitchen staff • Cuts or portions meat, fish and poultry • Set up and stock stations with all necessary ingredients, tools and supplies • Adjusts to high pressure situations and is open to change • Develop, cost, and help price menu items • Conducts themselves (acts & dresses) professionally at all times with respect for all team members and guests • Delivers prepared food to guests' tables • Conducts performance reviews on kitchen staff and making recommendations on performance awards to General Manager and Human Resources • Other duties as assigned by the General Manager Required Skills • Minimum of 6 months experience as a line cook supervisor • Minimum of 3 years' experience as a line cook • Knowledge of ordering, inventory management, equipment maintenance needs and employee scheduling • Multi-tasking, reliability, & attention to detail • Strong communication skills (verbally interacts with supervisors & team members) • Must be able to operate and maintain kitchen equipment in a safe manner • Ability to accept constructive criticism and work calmly and effectively under pressure. • Problem solving abilities and works very well with others Educational Requirements • State-approved food manager certification or acquired within 30 days of employment. The company will pay for the class and exam with a passing score. Physical Requirements • Ability to work in a standing position for extended periods of time • Ability to reach, bend, stoop and frequently lift up to 35 pounds and occasionally lift/move 50 pounds • Ability to work in an environment where you will be exposed to heat, cold, steam, etc. • Frequently washing own hands and manual dexterity PLEASE NOTE: Management reserves the right to change or otherwise modify the functions of this job in order to meet the needs of the company. Additional duties may also be assigned. Consideration will be given to make reasonable accommodations for individuals with disabilities.

Job Description Bolay Fresh Bold Kitchen is redefining a career in hospitality. Restaurant Manager Salary: $45,000 to $60,000 depending on experience Position Overview: As a Bolay Restaurant Manager, you will be responsible for leading the daily operations of the restaurant, ensuring all aspects of the business are executed to perfection. You will play a key role in driving the restaurant's success, focusing on performance, cleanliness, guest relationships, and team member development. Your leadership will help foster a culture of teamwork, integrity, stewardship, and excellence, making sure we deliver exceptional experiences to our guests, 100% of the time. At Bolay, we're not just running a restaurant-we're creating experiences that fuel our guests and our team members to be their best. If you are a driven leader with a passion for operational excellence, guest service, and team development, we want you on our team! Our Purpose: To fuel people to be their best. Our Mission : To drive positive experiences with better for you food and genuine hospitality. Bolay Fresh Bold Kitchen is on a mission to build a WINNING TEAM, one great Team Member at a time. Bolay is one of the fastest growing fast-casual concepts and has ample opportunities for career growth. We are here to redefine what a career in the industry can truly mean. We are here to create a platform for success for EVERY single team member who walks through our doors. To encourage and promote greatness and offer the opportunity to reach your full potential and be the very best version of yourself. It's all here, ready for the taking. We're in the people business. We just happen to serve great food, and we can't wait to meet you. A day in the life of a Restaurant Manager… What You'll Do: Run the Show: Oversee every aspect of restaurant operations, ensuring things run smoothly and efficiently from the kitchen to the dining room. You'll make sure we deliver the best guest experience, 100% of the time. Be a People Leader: Cultivate a fun, diverse, and inclusive culture where team members feel safe, supported, and excited to come to work. Recognize and reward hard work and make sure everyone's having a great time. Set the Standard for Excellence: You'll ensure the kitchen runs like a dream, the guests get their perfect meals, and everything is flawless - relentlessly focusing on quality and making sure we stay on top of our game. Manage the Team: From scheduling efficient shifts to coaching and developing your team, you'll ensure every team member has what they need to shine. Master the Numbers: Dive into P&L statements like a pro, using the data to adjust strategies and drive profitability. You'll be a numbers whiz who knows how to keep the business thriving. Keep the Place in Top Shape: Ensure product ordering and receiving are on point, and keep the restaurant sparkling clean while making sure we hit all the health and safety standards. Boost Sales: You'll maximize table turnover, sales per guest, and sales per hour by keeping things running smoothly and making strategic decisions that benefit the bottom line. Make it Fun: Lead by example, creating an environment that's warm, friendly, and fun. You'll make sure every shift feels like a team effort, keeping morale high and guest service even higher! Be the Face of Bolay: Build lasting relationships with guests and the local community, representing Bolay with pride and positivity. You'll be the one everyone turns to for advice, and you'll set the tone for how we interact with our guests. Ensure Perfect Execution: From food prep to presentation, you'll make sure our standards are met and exceeded every single day - perfection is the goal, and you'll make it happen! What You Bring to the Table: You've got excellent people skills - you love engaging with guests and inspiring your team. You know how to run both the Front and Back of House like a pro - you're a jack-of-all-trades. Quality is your middle name - you believe in getting it right, 100% of the time. You've got a knack for reading and impacting P&L statements and using the data to drive success. You bring a fun, positive energy to every shift and keep the atmosphere upbeat and exciting. You know how to keep your team motivated, safe, and free from harassment, while making sure they grow and thrive. You're ready to take charge of scheduling, ordering, and ensuring the restaurant hits all of its financial and operational goals. What it takes Neat Appearance with an Outgoing, Friendly Personality, Team Player & “Can Do” Attitude Ability to effectively multi-task in a fast-paced environment Great Communication and writing skills Relationships over transactions - Focus on the experience and creating lifelong relationships. Connect with people. Record of maintaining high standards in restaurant cleanliness, sanitation, food quality, and guest satisfaction Demonstrated leadership skills, including coaching, directing, and motivating a team Some exposure to P&L and sales building highly desirable Requirements Stand up/be on your feet for long periods of time Able to lift over 25lbs Use motion that entails pushing, pulling, stretching and continuous bilateral use of fingers and wrist Maintain a clean and neat work station following health code and sanitation standards Bolay Fresh Bold Kitchen Accolades and Achievements Voted FORBES 500 Best Start Up Employers 2020 Voted Glassdoor's Best Place to Work 2019/2020 Voted Great Place to Work 2019/2020 Bolay Fresh Bold Kitchen participates in the federal government's E-Verify program to determine employment eligibility. To learn more about the E-Verify program please visit Everif

This position is responsible for leading a team of restaurant staff to meet company standards and execute efficient restaurant operations Work schedule includes days, nights, holidays, and weekends Reports to General Manager We are seeking a dynamic and experienced Restaurant Manager to lead our team in delivering an exceptional hospitality and culinary experience. Restaurant Manager responsibilities include but are not limited to managing people and maintaining adherence to company standards. The ideal candidate will have a proven track record of success in restaurant management, a passion for hospitality and a dedication to exceeding guest expectations. To be successful in this role, you should be a thoughtful leader and a confident decision-maker. Responsibilities Arrive to work on time and ready to work, neat and well-groomed, according to company dress and appearance standards. Build sales and guest counts through leadership by continuously and positively representing the restaurant as a positive member of the community. Maximize sales and profits by teaching, coaching, and upholding sales and service techniques to ensure a great guest experience. Clearly communicate priorities concerning restaurant readiness, the menu, and promotions through regular meetings with the restaurant team Know each team member's name and genuinely greet and interact with our team throughout every shift. Model ways to delight guests and team members with personalized service and acts of caring. Plan for business by accurately and timely purchasing supplies and scheduling the team. Lead and motivate team members to deliver an excellent guest experience. Proactively handle all team and guest requests or concerns quickly with caring and fairness. Maintain consistent staffing levels of the well-qualified front of the house & heart of the house team members. Manage team performance with clear feedback, recognition, reviews, coach/teach, and discipline. Identify and develop team members for future leadership roles. Ensure the restaurant's appearance and cleanliness meet our guests' expectations by upholding the highest standards, sanitation levels, and equipment/facilities maintenance. Manage costs regarding labor, food, smallwares, beverage, bar supplies, set-up, etc. Identify and develop solutions to improve the team and guest experience. Hold self and team members accountable for attitude, behavior, results, and company standards/systems (such as appearance, floor plan management, service steps). Inventories, orders and maintains sufficient levels of product, small wares and the tools necessary to provide an excellent experience for our guests. Take pride in making food and beverage looks and tastes great. Benefits Competitive salary commensurate with experience Performance-based incentives and bonus opportunities Comprehensive benefits package, including health insurance, paid time off, and 401k options Health Insurance options Dental Insurance option Vision Insurance option 401k with company matching Paid time off program Employee dining discounts Requirements At least three years of management experience in a full service restaurant Exceptional communication, leadership and interpersonal skills Strong business acumen with a results-oriented mindset Knowledge of industry standards and food safety requirements Associate's degree in Hospitality Management, Business Administration, or related field preferred If you are a passionate leader with a passion for hospitality and commitment to excellence, we invite you to apply to join our team at Bosphorous Turkish Cuisine. Please submit your resume and cover letter outlining your qualifications and why you would be an ideal candidate for the Restaurant Manager position.

Job DescriptionBenefits/Perks Flexible Scheduling Competitive Compensation Career Advancement Opportunities We are seeking an experienced Restaurant Manager to join our team! As the Restaurant Manager, you will be responsible for the restaurants operational performance and financial well-being. You will hire, train, and lead staff, ensuring they reflect the restaurants high standards. The ideal candidate is a strong leader with experience managing a successful restaurant. Duties and Responsibilities: Develop short and long-term goals and KPIs for the restaurant Hire, train, and manage employees and conduct periodic performance reviews Lead team in providing exceptional customer service Create and maintain a food and beverage budget Adhere to all health and safety rules and regulations Provide sales and productivity reports to upper management Develop and coordinate marketing efforts and community events Qualifications: High school diploma/GED Minimun 5 Years fast food restaurant management experience Familiarity with Microsoft Office, restaurant management software, and POS software Ability to remain calm and thrive under pressure Excellent management and leadership skills Strong communication and problem-solving skills Fully Billingual Speaking "English and Spanish"

Job DescriptionBenefits: Bonus based on performance Competitive salary Dental insurance Employee discounts Free food & snacks Health insurance Opportunity for advancement Paid time off Training & development Vision insurance Assisting Kitchen Manager with daily routine. Must be knowledgeable of cooking on both Griddle and Fryers. Kitchen scheduling, Inventory, Checking out employees assuring they cleaned properly during closing procedures. Available for nights and weekends a must. Must have a food handlers license. Food Managers license preferred. Must be able to handle high volume.

Job Description Live Más with a career at Taco Bell! We're looking for people who love serving customers, have experience in the restaurant industry and who want to be apart of the largest restaurant company in the world! If you want to build a great career while providing fast, fun and friendly service to our customers, Taco Bell is the perfect place to learn, grow and succeed! We offer the following : A commitment to promote from within Training and mentorship programs Tuition reimbursement and scholarship opportunities Reward and recognition culture Competitive Pay Flexible schedules- day, night, evening, and late night shifts Eligibility to accrue paid vacation time Career advancement and professional development opportunities Medical benefits Health and Wellness programs 401K plan with 6% match PERKS! Discounts on mortgages, vehicles, cell phones, gym memberships and more Mas Earth! Commitment to a sustainable future. The responsibilities of the team member will include: Interaction with customers: receiving orders, processing sales and monies, and managing customer issues. Preparation of products. Maintaining quality of product. Monitoring all service equipment. Uncompromising standards in maintaining a clean and safe work environment (per Labor Board and OSHA regulations and Company standards), Unloading, stocking and maintaining required inventory level. Champions recognition and motivation efforts Requirements The ideal candidates must want to have fun serving great food to our customers! Must be at least 16 years of age Accessibility to dependable and reliable transportation Excellent communication skills, management/leadership and organizational skills. Physical dexterity required (the ability to move up to 45 lbs. from one area to another). Attendance and Punctuality a must Operating of cash register as needed and making change for other cashiers. Basic Math skills Complete training certification Enthusiasm and willing to learn Team player Commitment to customer satisfaction Have a strong work ethic

Benefits: * 401(k) matching * Bonus based on performance * Competitive salary * Dental insurance * Employee discounts * Flexible schedule * Free food & snacks * Free uniforms * Health insurance * Opportunity for advancement * Paid time off * Training & development * Vision insurance * Wellness resources BE A PART OF OUR SUCCESS! Benefits & Perks: * Educational Assistance with DeVry University with complimentary laptop * Immediate Family Members are also eligible * Competitive Pay with Service Award Incentive * Get paid daily through Daily Pay! * Comprehensive Health Benefits including Medical, Dental, Vision, and more!* * 401(k) retirement savings with company match * Flexible Schedule * All you can eat pancakes + meal discounts! * Employee Discount Program * Development Pathway: Step by step process to grow your career * 3 College Credits hours for completing manager training Founded in 1958, Perkins operates 324 restaurants in 32 states and four Canadian provinces. The Perkins system includes 81 company-owned and operated restaurants and 234 franchised units. Throughout its history, Perkins Restaurant & Bakery has remained true to its mission of providing guests with personalized service and delicious, homestyle food at a great value. Perkins has experienced years of success through ensuring 100% guest satisfaction on every visit. If you want to work and grow with a company who has a proven track record of success, has an unmatched commitment to their employees and employees the best in the industry, you are in the right place! Position Description As a Kitchen Manager, you will be responsible for managing the back-of-the house operations and achieving planned sales and profit levels for the restaurant through the implementation, management and enforcement of company policies, procedures, programs and performance standards. In addition, you will provide direction to back-of-house staff, ensuring execution of all employee duties to guarantee maximum guest satisfaction and a quality work environment. Responsibilities: * Assists the General Manager in planning and analyzing administration and operations manpower. * Responsible for achieving plan profit levels while ensuring maximum guest satisfaction. * Assists in the planning and analysis of restaurant unit manpower, ensuring sufficient development and training of all employees, including subordinate managers * Assists General Manager in all aspects of employment and restaurant staffing including recruitment (interviewing and selecting), training, and conducting new hire orientation. * Attends University of Perkins and successfully completes all coursework. * Achieves and maintains ServSafe certification. * Performs and is able to assist in all functions for all positions in the restaurant. * Ensures that all menu items are prepared, portioned, and presented properly in a clean, safe, and sanitary manner according to all established procedures, performance standards, and specifications. * Ensures managers and all team members are monitoring and overseeing food temperatures during hot and cold handling to reduce the incidence of risk factors known to cause food-borne illness. * Ensures restaurant compliance to productivity and service standards by scheduling and staffing a sufficient number of well-trained and productive employees. * Ensures proper management of the facility and equipment through preventive maintenance, energy conservation, repairs, security measures, and adherence to safety and sanitation requirements. * Ensures inventory levels for both food and non-food items are properly maintained in accordance with company guidelines through correct ordering procedures and efficiency usage and yield application. * Ensures accurate financial data to include: restaurant supplies, inventories, food cost, payroll/productivity, and operating expenses. * Anticipates, identifies and corrects system breakdowns to achieve guest satisfaction. * Accountable for accurate financial data to include: payroll, cash and receipts, productivity food costs, security of funds, and operating expenses; prepares and reviews financial reports. * Attends scheduled restaurant and region team meetings; makes presentations to peers and management as requested. Qualifications: * One to two years previous experience in a supervisory role; preferably in food production * High school diploma; some college or degree preferred * Must be able to communicate clearly with employees, vendors and guests * Must be able to coordinate multiple tasks simultaneously Physical Requirements / Environment / Work Conditions: * Extensive standing without breaks * Exposure to heat, steam, smoke, cold and odors * Bending, reaching, walking * Must be able to reach heights of approximately 6 feet and depths of 2.5 to 3 feet * Must have high level of mobility/flexibility in space provided * Must be able to fit through openings 30" wide * Must be able to work irregular hours under heavy pressure/stress during busy times * Must be able to carry trays of food products weighing 20 pounds for distances up to 30 feet * Must be able to lift up to 50 pounds Disclaimer This job description is not intended, and should not be construed to be, an exhaustive list of all responsibilities, skills, efforts or working conditions associated with the job. It is intended, however, to be an accurate reflection of those principal job elements essential for making decisions related to job performance, employee development and compensation. As such, the employee may perform other duties and responsibilities as required. Compensation: $48,000.00 - $55,000.00 per year We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. Founded in 1958, Perkins operates 277 restaurants in 32 states and two Canadian provinces. The Perkins system includes 81 company-owned and operated restaurants and 196 franchised units. With its diverse, moderately priced menu featuring breakfast, lunch, dinner, and bakery offerings, and its attractive and recently remodeled restaurants designed to facilitate efficiency and guest satisfaction, Perkins American Food Co. is a dining favorite with a solid and respected reputation in the marketplace. The longevity and success of Perkins American Food Co. is largely attributed to the concept's ability to adapt to shifts in consumer dining trends and evolving taste preferences while delivering that homestyle goodness that guests crave. At Perkins, we're always updating our menu with fresh, flavorful and innovative items that take their place right alongside Perkins' iconic guest favorites, some of which have been on our menu for more than 30 years. We also take great pride in differentiating ourselves with the service and experience we provide. This has and continues to be a hallmark of our brand. BE A PART OF OUR SUCCESS Perkins has experienced years of success through ensuring 100% guest satisfaction on every visit. If you want to work and grow with a company who has a proven track record of success, has an unmatched commitment to their employees and employees the best in the industry, you are in the right place!

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable FOOD SERVICE OPERATIONS DIRECTORS. IS NOT LOCAL. You will be living abroad on-site for the term of the contract. This is a HANDS-ON & demanding position!! All lead staff will live on site at the job location - Room, Board, & Travel Expense Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership. This job requires initiative, leadership, hands-on self-reliance, and judgment. Duties & Responsibilities: Perform all duties toward the goal of providing excellent guest service in an efficient manner Develop effective schedules for the staff based on levels of business and budgetary guidelines Schedule and coordinate all side work for personnel Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation Maintain appearance and uniform standards Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation Work with the chef on duty in maintaining high standards of food presentation and sanitation Train and develop all FOH dining personnel Provide ongoing feedback to all service personnel concerning standards and performance Communicate with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation Frequently interact with diners for general feedback Ensures the dining hall is open and prepared 15 minutes prior to service Implements a checklist system to facilitate the dining hall throughout the day. Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources Is knowledgeable of all menus and specifications Maintain constant follow up with dining hall standards Follows company standards for safety practices to minimize risk to self and others Responsible for daily reporting Effectively communicates with subordinates, co-workers, and supervisors Able to motivate and foster a positive work environment Attend related in-service training and staff meetings Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies Professionally Interact with Campers, Staff, & Parents Control Inventory Place Orders Project Management Communication Uphold Wolfoods Standards of Service, & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Use weights and measures to properly execute recipes Prepare all menu items and special request events Follow standardized recipes Ensure that production is accurate in timing, quantity, quality, and plating Actively lead in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production Estimate production needs, establishes par levels, orders adequate supplies, and maintains inventory Places accurate food orders ahead of time Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events Assist in developing and tasting recipes Assist in planning menu Recommends equipment purchases May act as a Front of House supervisor when necessary Qualifications & Experience: 4+ years Commercial Kitchen Experience in a Lead Role Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to Self-Motivate High Level Computer Literacy Recognize and Uphold Health Department Standards Able to both lead a team & take direction Minimum 6-day work 70-hour week Must live on-site in a rural setting with the possibility of shared living spaces Must be able to stand for long periods of time Must be able to lift and carry 50 pounds Must be able to bend, stretch, and reach for extended period of time Must be ServSafe Manager Certified Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Ability to work under pressure in environments that are above/below average temperatures Must be able to cook from scratch Institutional and batch cooking experience - Highly Desired Ideal candidates are: Looking for seasonal, summer opportunities Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Job Description Job Title: Kitchen Leader Department: Back of House Reports to: Kitchen Manager Supervisory Responsibility: Yes FLSA Status: Non-Exempt The Kitchen Leader is responsible for all culinary activities for the taproom. This position will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing and manage culinary budget. Maintaining appropriate cleanliness standards at each location while complying with health and safety regulations and internal policies. Working with the Taproom Manager to deliver projects that will develop food production, management & customer service experiences. Essential Functions • Training and motivating kitchen/back-of-house staff • Work with, and monitor, the kitchen team to produce food for the unit to a high standard on a daily basis • Maintain and schedule kitchen staff duty, ensuring the schedule is maintained on a two-week interval • Take responsibility for, and execute, paperwork with regards to staff, inventory, maintenance, and safety in a proper and timely manner • Ensure the temperature records and monitoring is done on a daily basis • Ensure areas under your control are cleaned and inspected as per schedules • Ensure the kitchen stores and other potential areas of loss are secured at all times according to the instructions laid out by management • Takes responsibility for the adherence & compliance of all food hygiene legislation • Have a full understanding and knowledge of food safety law • To report and, where possible, to attend to and take all necessary action, statutory and otherwise, in the event of accident, fire, loss, theft, lost property, damage, unfit food or other irregularities and complete the necessary return and/or report • Inventories and orders all necessary supplies through established contacts • Conducts monthly inventory counts of all oh-hand kitchen supplies and equipment Additional Functions • Guides, trains, and monitors preparatory kitchen staff functions and output • Washes and cleans raw food products • Develop and maintain recipe cards and station build guides for the kitchen staff • Cuts or portions meat, fish and poultry • Set up and stock stations with all necessary ingredients, tools and supplies • Adjusts to high pressure situations and is open to change • Develop, cost, and help price menu items • Conducts themselves (acts & dresses) professionally at all times with respect for all team members and guests • Delivers prepared food to guests' tables • Conducts performance reviews on kitchen staff and making recommendations on performance awards to General Manager and Human Resources • Other duties as assigned by the General Manager Required Skills • Minimum of 6 months experience as a line cook supervisor • Minimum of 3 years' experience as a line cook • Knowledge of ordering, inventory management, equipment maintenance needs and employee scheduling • Multi-tasking, reliability, & attention to detail • Strong communication skills (verbally interacts with supervisors & team members) • Must be able to operate and maintain kitchen equipment in a safe manner • Ability to accept constructive criticism and work calmly and effectively under pressure. • Problem solving abilities and works very well with others Educational Requirements • State-approved food manager certification or acquired within 30 days of employment. The company will pay for the class and exam with a passing score. Physical Requirements • Ability to work in a standing position for extended periods of time • Ability to reach, bend, stoop and frequently lift up to 35 pounds and occasionally lift/move 50 pounds • Ability to work in an environment where you will be exposed to heat, cold, steam, etc. • Frequently washing own hands and manual dexterity PLEASE NOTE: Management reserves the right to change or otherwise modify the functions of this job in order to meet the needs of the company. Additional duties may also be assigned. Consideration will be given to make reasonable accommodations for individuals with disabilities. By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.