Assistant General Manager - ADESA Auto Auction (Relocation Required)
Kitchen manager job in Florida City, FL
About Us ADESA, a Carvana owned company, currently the nation's second-largest physical wholesale vehicle auction operating over 50 locations throughout the US. Our auction sites, some up to 200 acres, provide a wide array of vehicle services including logistics management, repair & reconditioning, and auction remarketing for well over one million vehicles annually. Many of our locations also serve as Carvana distribution hubs and reconditioning facilities, making our sites vibrant and full of passionate people who enjoy serving our customers.
We work in a service industry and embrace a "we" versus "I" culture - help others, and they will help you. Our industry is fun, fast-paced, and competitive - and filled with the best people who are passionate about what they do.
We're excited about the future! As an industry leader, ADESA is undergoing a multi-year expansion including sizable investments in facilities, digital auction capabilities, and supporting our customer's growth! We are looking for great people who want to take this journey with us. Get a sneak peek into life at ADESA!
Role
As an ADESA Assistant General Manager, you will lead a high performing vehicle operations team and support the customer experience at an auction site. Our AGMs maintain a strong understanding of operational, sales, and financial processes. Those who communicate effectively, as well as understand the importance of maintaining relationships, will thrive in this position. We are looking for a motivated, encouraging leader who demonstrates our core values daily and maintains a strong passion for leadership, integrity, adaptability, and positivity.
The Assistant General Manager role at ADESA is an amazing opportunity for a passionate leader looking to accelerate their career in the fast-paced automotive world. You'll be at the forefront of innovation, applying operational, sales, and financial abilities to enhance customer satisfaction, while you sharpen your skills to prepare you for continued career growth potential across our organization. If you thrive in a high expectation, high accountability role and are ready to accelerate your career with a Fortune 500 company that values leadership, integrity, adaptability, and positivity, ADESA is your road to success.
Impact
A committed Assistant General Manager is dedicated to developing a customer service driven and operationally efficient team. You will develop strategy and inspire the team to achieve operational objectives related to customer needs. You will contribute to our business growth in an innovative atmosphere as a valued member of our ADESA community.
Responsibilities
People Leadership and Team Development
Lead from the front by setting the cultural tone and facilitating an environment of positivity, customer focus, strong morale, and team collaboration.
Recruit and hire exceptional team members, and utilize performance management tools to ensure development of their careers.
Resolve employee relations challenges, complaints, suggestions, etc. using sound human relations principles. Follow-through and communicate employee relations problems to the General Manager and evaluate and take positive, consistent, disciplinary action on infractions of company policies and procedures as defined in the employee disciplinary policy.
Ensure proper follow-through on all directives, bulletins, schedules, and accounting from the General Manager, designated manager, or other corporate sources.
Frequently and effectively communicate across the team and ensure the flow of cross functional communication between departments.
Business Development
Lead the dealer consignment and commercial account teams in accordance with corporate guidelines to ensure achievement of maximum sales volume in the most profitable way possible.
Support end to end solutions for all customers and advise the sales team with demonstrated knowledge on products, services, and maximization of technology.
Ensure the use of marketing tools on selected customer accounts as instructed.
Leverage strong business acumen; monitor all local competition and recommend competitive strategies to the General Manager and marketing department.
Attend Profit and Loss Statement reviews each accounting period with the Controller and General Manager. Manage sales records, controllable expenses and cost items affecting profitability.
Monitor all customer accounts and work with other managers to ensure compliance with sale plan layouts, corporate requirements, and other directives. Advise and assist with corrective procedures or collecting outstanding receivables, if needed.
Customer Service
Create and maintain positive rapport and trusted relationships with customers and employees in a transparent, reliable, and positive manner and act as the at-auction point person for customer related needs.
Ensure that fast and friendly service is provided to all customers in support of growth to the customer base. Resolve any customer complaints in a friendly, courteous manner. Advise the General Manager or designated manager of all serious complaints or incidences.
Operations & Process Execution
Turn operational and process initiatives into actionable tasks; support operational administration to move vehicles through the process with strong understanding of processes, collaboration across the organization, and communication internally.
Inspect work performed by auction operations to ensure that the work conforms to the customer's request.
Compliance and Safety
Monitor and control all facility conditions, vehicles, property and equipment for property cleanliness, maintenance, and safety.
Develop strong partnerships with the corporate teams to implement and ensure compliance with all company initiatives, policies, procedures, and applicable state and federal laws are always followed.
Monitor and ensure compliance with all contractual customer, contractor, and supplier agreements.
Skills & Attributes
Excel in a fast-pace, high-pressure environment where speed and quality are paramount
Self-motivated in order to drive efficiency, teamwork, and the best customer experience possible
Ability to always demonstrate polished and professional behavior
Strong communication and presentation skills
Leads through encouragement and coaching, navigates conflict through positive conflict resolution
Sales and customer focused, with an organized and systematic approach to the work
Demonstrated ability to follow-through with both internal partners and external customers
Forward-thinking; adept and comfortable with change; ability to act as a "change champion"
Detail oriented and consistent in the execution of job duties
Qualifications
High School or GED required
College education preferred
5+ years of people management experience
7+ years of customer service experience
Automotive/auction experience preferred
CRM experience preferred
Must be 18 years of age and have a valid driver's license
ADESA Benefits and Perks
Competitive Pay | Quality Benefits | Relocation Assistance | Holiday and Paid Time Off | Education and Equipment Reimbursement Programs | Matching 401(k) | Career Path Opportunities | And More!
Other Requirements
To be able to do your job at ADESA, there are some basic requirements we want to share with you. Of course, we'll make any reasonable accommodations for those with disabilities to perform the essential functions of their jobs.
The physical activity requirements of the position range from Light to Medium Physical Work.
Frequent - standing, watching, touching, listening, walking, talking
Potential - running, jumping, yelling or other rapid or forceful movement in emergency situations
Visual acuity requirements include color, depth perception and field of vision comparable to definitions for Clerical, Administrative, Machine Operators (including inspection) positions.
Physical Working Conditions
This position is subject to both inside and outside environmental working conditions, including temperature changes, outside weather conditions, slightly elevated ambient noise levels, and minor atmospheric conditions affecting skin or respiratory systems, such as fumes, odors and dusts associated with internal and external service station/convenience food and petroleum dispensing operations.
Note: Refer to the Handbook and Policy Manuals for important addendum requirements to all s. This in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employee(s) will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities.
To be able to do your job at ADESA, you must be able to read, write, speak, and understand English. Of course, we'll make any reasonable accommodations for those with disabilities to perform the essential functions of their jobs.
Legal Stuff
Hiring is contingent on passing a complete background check. This role is not eligible for visa sponsorship.
ADESA is an equal employment opportunity employer. All applicants receive consideration for employment without regard to race, color, religion, gender, sexual orientation, gender identity or expression, marital status, national origin, age, mental or physical disability, protected veteran status, or genetic information, or any other basis protected by applicable law. ADESA also prohibits harassment of applicants or employees based on any of these protected categories.
Please note this job description is not designed to contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.
General Manager
Kitchen manager job in Miami, FL
Full Time Onsite General Manager for 5 Star Luxury Residential . Must be a people first driven professional and Highly experienced in Hospitality. The position is fundamental to all functions of the Luxury Property and includes working closely with the Association Board of Directors to manage and operate the association and facilitate solutions to problems within the community. Knowledge of Project Management/Construction is a plus.
MUST HAVE JOB REQUIREMENTS:
5 Star Hospitality pedigree
Combination of experience in Hotel and Residential Management
Commitment and Longevity
A strong Flexible demeanor
Verbally Eloquent (Spanish is not a must but preferred)
Capability to work directly with and under direct order of the Board
Highly detailed oriented
Extremely hands-on
Must be a Licensed Community Association Manager
DUTIES INCLUDE BUT NOT LIMITED TO:
Acquires and maintains current knowledge of state regulatory agency statutes and each client's community's documents, policies and procedures.
Analyzes advantages and disadvantages of alternative solutions to problems and makes recommendations to the Board of Directors.
Provides leadership and direction to effectively manage relationships with other business groups, to ensure a high level of tenant service and achievement of company and property goals and objectives.
Supervises hiring and management of direct employees and supervises selection and management of outside vendor staffing to assure personnel capable of meeting the community's goals and high standards in a hospitable, sensitive and courteous manner.
Demonstrate a positive, professional and client-oriented attitude about the company with coworkers, residents, owners, clients and the public; whether contact is by mail, telephone or in person.
Perform regular inspections of resident lots and common areas to ensure the association's governing documents and rules and regulations are being upheld
Prepare and distribute board packets including management reports and meeting agendas, attend all business meetings of the Board, prepare minutes and action items, work with all committees of the Board.
Oversee expenditures, budget management, reserve studies, reserve investments/funding.
Collect and organize all documentation related to Association operations including records/books, documents, correspondence.
Documents, interviews and assists residents regarding complaints about direct employees and vendor staff conduct..
Promptly investigates and makes a full written report of all accidents or claims for property damage and personal injury relating to the ownership and maintenance of the common elements and operation of the Association, including damage or destruction to common elements.
Plans, directs and oversees implementation of comprehensive systems for protection of the community assets and records of the Association in a professional manner.
Constantly strive for improvements in work process and results to better meet client's expectations.
Prepare annual budget for the association.
Analyze and distribute monthly financial statements including operating variances from budget, cash management and strategies for collection of receivables.
Maintain complete and accurate property files and records, according to department systems, with an emphasis on documentation for future reference.
Develop specifications and continually evaluate service needs and performance in all areas of maintenance and management.
Establish and maintain collaborative working relationships between departments, with coworkers and other members the team.
Prepare for team meetings, in advance, and act as chairperson for the meeting.
Acquires and maintains current knowledge of state and regulatory agency statutes and each clients community documents, policies, and procedures.
Initiates contact with new resident representatives to coordinate the move-in process, provides an introduction and orientation to the staff and building, reviews available services, and reviews the building rules and regulations.
Sets and adheres to the highest standards of performance and instills them in the staff by personal follow-up to insure that the service is being delivered.
Respond to phone calls and correspondence in a timely and professional manner.
Maintain a professional relationship with the BOD, Unit Owners, and vendors.
Ability to run a BOD meeting when necessary, according to Roberts Rules of Order.
Ability to prepare professional presentations of reports, action plans, budgets, bid analysis, etc..
Organizes time effectively and successfully balances the competing demands of multiple projects.
Maintain accurate records, files and communication pertinent to the Association office.
Update Association communication regularly to include menu boards, prepare Association newsletter and update Association web-site.
Process violations, work orders, architectural control applications, lease applications, and sale applications regularly on a monthly-basis as required.
Possess all knowledge of assets cash balances and availability of funds for projects.
Monitors aging report, timely legal action, and updated collection module on a timely basis.
Keep up to date equipment maintenance logs, inventory, and update preventive maintenance manual quarterly.
Previous On-Site experience (5+ years)
Must possess strong managerial background.
Minimum Five (5) years of experience as an on-site Community Association Manager for a Luxury Property or 5 Star Hotel / Resort
Strong working knowledge of customer service principles and practices accepted management practices and procedures, building and grounds maintenance requirements, personnel development and administration, and budget and finance.
Computer Literacy- Proficiency in Microsoft Office: Outlook, Word, Excel and other Programs:
Ability to read, analyze, and interpret technical procedures, leases, regulations or documents with a similar degree of complexity.
Must have the ability to maintain a professional demeanor and appearance at all times.
Strong organizational skills and the ability to work in a fast-paced environment are critical.
Knowledge of Jenark, Strongroom and Building-Link
Job Type: Full-time
Benefits:
401(k)
Dental insurance
Employee assistance program
Employee discount
Flexible spending account
Health insurance
Paid time off
Referral program
Vision insurance
Application Question(s):
Are you within 10-15 miles from the Miami Beach area?
Did you read the Must Have Job requirements in the job description?
Education:
Bachelor's (Preferred)
Experience:
Hotel / Residential Management: 5 years (Required)
Hospitality: 5 years (Required)
Finance /Budget: 3 years (Required)
Language:
English (Required)
Spanish (Preferred)
License/Certification:
Licensed Community Association Manager (Required)
Ability to Relocate:
Miami, FL: Relocate before starting work (Required)
Work Location: In person
Kitchen Manager
Kitchen manager job in Plantation, FL
Directly responsible for all kitchen functions including food purchasing, 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 restaurant's recipes, portioning, cooking and serving standards.
* Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate.
* 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.
* Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
* Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs.
* Work with restaurant managers to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items.
* Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures.
* Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
* Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
* Schedule labor as required 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.
* 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 per training program, lifting and carrying objects and handling hazardous materials.
QUALIFICATIONS:
* A minimum of 2 to 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).
Kitchen Manager
Kitchen manager job in Pembroke Pines, FL
Job Description
Role Purpose
To lead the BOH Team in the execution of food service, food safety and ensure an excellent guest experience. Responsible for the consistent preparation of innovative and creative southern inspired cuisine to be served at the highest quality, presentation, and flavor for Chicken + Beer resulting in outstanding guest satisfaction. Additionally, responsible for the smooth running of the kitchen and manage areas of profit, labor, stock, waste control, hygiene practices and training within the kitchen.
Duties and Responsibilities:
The Kitchen Manager will be an expert in all areas of the back of the house and be able to perform in the absence of an hourly staff member
Trains, develops and motivates supervisors and culinary staff to meet and exceed established Chicken + Beer food preparation standards on a consistent basis
Display exceptional leadership by providing a positive work environment. Coaching employees as appropriate while demonstrating a dedicated and professional approach to management
Will provide direction for all day-to-day operations in the kitchen
Provides guidance and direction to subordinates, including setting performance standards and monitoring performance
Utilizes interpersonal and communication skills to lead, influence, and kitchen staff
Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Delegates appropriately to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives
Must complete periodic line checks for quality, efficiency, and standards
They should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example
Oversees all BOH purchasing
Ensure proper purchasing, receiving and food storage standards in the kitchen
Reviews staffing levels to ensure that service, operational needs, and financial objectives are met.
Coordinates with General Manager, Director of Operations, and Culinary Director in menu development and maintaining updated and accurate costing of all dishes prepared and sold within the operation.
Ensures compliance with all food handling and sanitation standards including proper
Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and Chicken + Beer standards.
Reviews guest comments and other data to identify areas of improvement.
Ensure proper grooming and hygiene standards for all kitchen staffs.
Review and discuss daily food cost reports with key kitchen and management team members.
Review weekly and monthly schedules to meet forecast and budget.
Run daily BOH line-ups to ensure that the team is ready for the day
Able to perform additional duties as requested by management as and when required.
Qualification Requirements
4-year college degree preferred.
Minimum of 2 years of experience as a Kitchen Manager with extensive knowledge of recipes, policies, standards, theories and successful results with past responsibilities.
Must be capable of performing all functions and meeting all qualification standards for all hourly positions.
Knowledge of P.O.S. system and the back-office systems to fulfill management functions.
Is quickly and decisively when needed based on the need and urgency of situation
Kitchen Manager Hialeah
Kitchen manager job in Hialeah, FL
Beloved South Florida institution serving great food, drink, and fun since 1959; collection of family-run restaurants + sports bars open 365 days a year, lunch - late night.
Auto-Apply2026 - Culinary Professionals - Assistant Kitchen Manager / Sous Chef - Seasonal Relocation Job is n
Kitchen manager job in Miami, FL
Job Description
Wolfoods operates summer camp kitchens across the country between May - September.
We are looking for and experienced, motivated, and capable Assistant Kitchen Managers / Sous Chefs (Culinary staff).
!!
All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided.
The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. 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.
Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks.
Duties & Responsibilities:
Control Inventory
Assist in assembling orders to be placed
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
Attend related in-service training and staff meetings
Use weights and measures to properly execute recipes
Prepare all menu items and special request items
Follow standardized recipes
Ensure production has accurate timing, quantity, quality, and plating
Supervise kitchen personnel
Actively engage in planning, scheduling, directing, and training
Understand the importance in cross utilization
Understand the importance of utilizing excess production/leftovers
Estimate production needs, establish par levels, order adequate supplies, and maintain inventory
Ensure kitchen and equipment are maintained to health standards
Teach and enforce safety regulations
Specialized Food Preparation for events
SAFE SPECIAL DIET AND ALLERGEN FOOD PREPARATIONS
Assist in developing and tasting recipes
Assist in planning menu
Recommend equipment purchases
May act as a Front of House supervisor in the absence of other Wolfoods staff
Requirements:
2+ years High Volume Commercial Kitchen Experience
Minimum three professional references required with application submission
Proficient in relevant skills relating to specific role
Quality Driven
Ability to self-motivate
Maintain a clean work environment
Uphold Health Department Standards
Able to both lead a team & take direction
Must work a Minimum 6-days 70-hours per 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 work 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 Certification before the start of camp (Company Sponsored)
Must be able to cook from scratch
Institutional and batch cooking experience - Highly Desirable
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 based on skill, experience and position.
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.
Chef Manager
Kitchen manager job in Miami, FL
Role OverviewSodexoMagic is seeking a Chef Manager/Sous Chef with prior culinary supervisory skills and hands-on food production experience to join our team at the prestigious American Airlines Flagship Lounge at Miami International Airport (MIA). Our airport lounges are dedicated spaces for passengers to relax and rejuvenate while awaiting their next adventure.
Join our team of experience-makers and food fanatics and be part of creating memorable experiences! SodexoMagic is the joint venture partnership between NBA Hall of Famer, Earvin "Magic" Johnson, and Sodexo.
As a certified minority company, we deliver food, facilities management and integrated services to corporations, healthcare facilities, K-12 schools, colleges and universities and airport lounges.
This strategic alliance between Magic Johnson Enterprises and Sodexo, Inc.
, enables us to deliver creative solutions to our clients along with our local partners throughout the communities we serve.
IncentivesPaid Airport ParkingWhat You'll Dobe responsible for purchasing, menu/recipe compliance, inventory, food production forecasting, hands-on cooking;supervision of large-scale batch cooking;ensure Sodexo Culinary standards including recipe compliance and food quality are implemented;have the ability and willingness to develop and motivate team members to embrace culinary innovations;ensure food safety, sanitation and workplace safety standard compliance; and/orhave working knowledge of automated food inventory, ordering, production and management systems.
What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience.
Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training.
Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire.
What You Bringa supervisory culinary background within hotel banquets, country clubs and upscale restaurants with the demonstrated ability to stay current with new culinary trends;excellent mentoring/leadership and communication skills with the ability to maintain the highest of culinary standards;have the ability to work a flexible schedule that includes early mornings or late evenings including weekends and holidays;strong coaching and employee development skills; and/orhave a passion for food and innovation.
Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all.
We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate.
Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike.
We do this by providing food service, catering, facilities management, and other integrated solutions worldwide.
Our company values you for you; you will be treated fairly and with respect, and you can be yourself.
You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work.
This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected.
We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law.
If you need assistance with the application process, please complete this form.
Qualifications & RequirementsMinimum Education Requirement - High School Diploma or GED or EquivalentMinimum Management Experience - 1 year
Executive chef/kitchen manager
Kitchen manager job in Hollywood, FL
Executive chef/kitchen manager will be responsible for the overall management of the restaurant. Including but not limited to the following duties.. scheduling, ordering, following the health code to the T, training of staff, food cost, labor cost, menu building, inventory, etc. we are looking for a hard working high energy leader who can maintain the proven concept and also elevate it. This company offers tremendous growth opportunities for those willing to put in the work to obtain it.
View all jobs at this company
Kitchen Lead
Kitchen manager job in Miami Beach, FL
Job Details Bodega Taqueria y Tequila South Beach - Miami Beach, FLDescription
The Kitchen Lead plays a vital role in ensuring smooth and efficient kitchen operations by leading the kitchen team, maintaining quality standards, and upholding food safety regulations. This position focuses on providing guidance to kitchen staff, ensuring food quality, and creating an organized and collaborative work environment. The Kitchen Lead will also support inventory management, assist in scheduling, and take ownership of kitchen cleanliness and compliance standards.
ESSENTIAL DUTIES & RESPONSIBILITIES:
Team Leadership:
Lead, motivate, and train kitchen team members, fostering a collaborative and efficient kitchen environment.
Assign specific tasks to kitchen staff to ensure smooth and effective operations during service and preparation.
Support kitchen preparation tasks and line operations as needed, with or without additional support.
Supervise the preparation and presentation of menu items to maintain consistency with established recipes and standards.
Provide training and guidance to new team members to ensure adherence to operational procedures and standards.
Act as a primary point of contact for kitchen staff during shifts, relaying updates or operational priorities as needed.
Inventory Management:
Assist in receiving and inspecting deliveries to ensure product quality, correct quantities, and adherence to specifications.
Oversee proper storage of all food products, including maintaining correct temperature settings for perishable items.
Implement and enforce First In, First Out (FIFO) and other inventory rotation methods to minimize waste and ensure freshness.
Assist in maintaining accurate inventory records and updating systems with product usage, waste, and spoilage data.
Collaborate with management to forecast inventory needs based on sales trends and upcoming events or promotions.
Conduct regular and thorough inventory audits, reconciling discrepancies and identifying opportunities for efficiency improvements.
Monitor supply levels of kitchen consumables, including packaging, disposables, and cleaning supplies, to ensure uninterrupted operations.
Communicate inventory needs and shortages promptly to management to prevent disruptions in service.
Ensure compliance with food safety and sanitation standards during inventory handling, including proper labeling, dating, and storage organization.
Maintain the cleanliness and organization of all storage areas, including refrigerators, freezers, dry storage, and supply closets.
Quality Control:
Oversee food preparation, presentation, and service to ensure adherence to quality and brand standards.
Prepare food items in accordance with standard recipes to maintain consistency.
Promptly address issues related to food quality, ensuring solutions are implemented effectively.
Maintain cleanliness and sanitation in all kitchen areas, including equipment and preparation spaces.
Monitor proper storage and handling practices to uphold health and safety standards.
Compliance and Safety:
Ensure compliance with all local, state, and federal health and safety regulations, as well as company policies and procedures.
Maintain active Food Handler and/or Food Safety Manager certifications as required by jurisdictional guidelines.
Supervise and enforce proper food safety practices, including correct storage, handling, preparation, and labeling of food items.
Regularly monitor kitchen operations to identify and address potential safety or sanitation issues, taking corrective action when necessary.
Document and report any infractions related to improper food handling or safety protocol violations and follow up to ensure corrective measures are implemented.
Conduct routine inspections of kitchen equipment and workspaces to ensure compliance with cleanliness and safety standards.
Collaborate with management to address and resolve safety concerns promptly, including reporting and rectifying hazardous conditions.
QUALIFICATIONS
Experience & Skills:
3+ year experience as a Kitchen leader, preferred in a Quick Service Restaurant (QSR).
1+ years of experience handling cash in a supervisory capacity and/or on behalf of others preferred.
Strong communication, problem-solving, and organizational skills.
Must demonstrate a high degree of professional integrity and the ability to work effectively in a fast-paced environment.
Ability to speak English clearly, distinctly, and cordially with staff and vendors.
Ability to read and write English to understand and interpret written procedures. This includes the ability to give and receive instructions in written and verbal forms.
WORKING CONDITIONS:
This position requires onsite presence during all business operational hours, including evenings, weekends, and holidays, to ensure consistent leadership and oversight of bar operations.
Flexibility in scheduling is essential; candidates must maintain full availability to work across all shifts as needed to meet business demands and operational needs.
The ability to adapt to a fluid schedule, including last-minute changes, is required to address unforeseen staffing or operational challenges.
Changes to scheduling availability that do not align with the role's requirements may result in reassessment of the candidate's eligibility to maintain the position.
Physical requirements include the ability to stand for extended periods, navigate a fast-paced work environment, lift and carry up to 50 lbs., and perform repetitive motions such as pouring, shaking, and mixing drinks.
Safety Requirements:
All Associates are required to abide by all Safety rules and ensure they perform each task by practicing safe work habits. Any associate who incurs any type of injury is required to report immediately to their immediate supervisor on duty.
E-Verify Participation
Bodega Taqueria Y Tequila participates in E-Verify and will provide the federal government with your Form I-9 information to confirm that you are authorized to work in the U.S.
For more information on E-Verify, please visit the official E-Verify Website
SENIOR CATERING MANAGER - FLORIDA ATLANTIC UNIVERSITY
Kitchen manager job in Boca Raton, FL
Job Description
At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success.
We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you.
Job Summary
Filling every occasion with great food and service! We are currently seeking a dynamic and creative Senior Catering Manager for a high-volume and premiere catering department at Florida Atlantic University in stunning Boca Raton, FL! Our Senior Catering Manager will report up to our Campus Catering Director will play an intergral role in developing and driving catering solutions to meet our customer needs, while working closely with the Executive Chef on menu development. Events encompass a diverse spectrum, spanning from coffee services to exclusive VIP/Presidential dining occasions to galas, hosted both on-campus and off-campus. This position supervises the sales and event order communications, scheduling and training of service staff, planning, delivery, set up, clean up, and proper invoicing for all daily events.
Key Responsibilities:
Daily Operations
Supervision and Staff Development
Culinary Programs
Customer Service
Financial Management and Analysis
Special Events
Marketing and Sales
Preferred Qualifications:
A.S. or equivalent experience
General Hospitality knowledge and interest in sustainability and sustainable food practices
At least two years similar work experience
Ability to interact with diverse and high-volume customer base in a friendly and efficient manner.
Ability to operate Web based ordering system, process customer requests, changes to orders, menu updates and client profiles.
Proficient with word processing and spread sheet applications.
Ability to write professional and efficient emails to clients and customers.
Possess the ability to meet Company specific uniform standards for this position.
Utilize all Personal Protective Equipment's per Company guidelines.
Ability to work at times with minimal supervision, and accomplish tasks without direct instruction, and problem solve for the best solutions.
This position oversees 4 managers as well as 10+ hourly associates, including catering and culinary personnel. They will also oversee temps for events.
Embark on a dynamic career journey with us, where innovation and creativity thrive, and your contributions make a tangible impact on campus life! Join our team and be part of crafting outstanding dining experiences at Florida Atlantic University!
Apply to Chartwells Higher Education today!
Chartwells Higher Education is a member of Compass Group USA
Click here to Learn More about the Compass Story
Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.
Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.
Applications are accepted on an ongoing basis.
Chartwells Higher Ed maintains a drug-free workplace.
Associates at Chartwells Higher Ed are offered many fantastic benefits.
Medical
Dental
Vision
Life Insurance/ AD
Disability Insurance
Retirement Plan
Paid Time Off
Holiday Time Off (varies by site/state)
Associate Shopping Program
Health and Wellness Programs
Discount Marketplace
Identity Theft Protection
Pet Insurance
Commuter Benefits
Employee Assistance Program
Flexible Spending Accounts (FSAs)
Paid Parental Leave
Personal Leave
Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information
Req ID: 1477436
Chartwells HE
SHARON MCNEELEY
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Sous Chef / Kitchen Manager
Kitchen manager job in North Miami Beach, FL
Job DescriptionBenefits:
Bonus based on performance
Competitive salary
Employee discounts
Free food & snacks
Free uniforms
We are seeking a dedicated and skilled Sous Chef to join our culinary team. The ideal candidate will have a passion for food and a commitment to excellence in the kitchen. As a Sous Chef, you will play a vital role in supporting the Head Chef in managing kitchen operations, ensuring high standards of food quality, and leading the culinary team. This position is perfect for someone with experience in fine dining, and food service management who is looking to further their career in the culinary arts.
Responsibilities
Assist the Head Chef in menu planning and recipe development
Supervise kitchen staff and ensure efficient food production
Oversee daily kitchen operations, including inventory management and food preparation
Maintain high standards of food safety and hygiene in accordance with health regulations
Manage inventory control, including ordering supplies and managing stock levels
Train and mentor junior kitchen staff to enhance their culinary skills
Collaborate with the catering team for special events and banquets
Ensure that all dishes are prepared to the highest quality standards before serving
Participate in shift management to ensure smooth kitchen operations during peak hours
Provide exceptional service that meets the expectations of our guests
Experience
Proven experience as a Sous Chef or similar role in a fine dining or high-volume restaurant environment
Strong background in food production, catering, and restaurant management
Demonstrated leadership skills with experience in team management and supervising staff
Knowledge of menu planning, inventory control, and food handling practices
Familiarity with dietary department experience is a plus
Excellent cooking skills with an understanding of various cuisines and cooking techniques
Ability to thrive in a fast-paced environment while maintaining attention to detail
Strong communication skills and a commitment to delivering outstanding hospitality
If you are passionate about culinary excellence and ready to take your career to the next level as a Sous Chef, we invite you to apply. Join our dynamic team where your skills will be valued, and your contributions will make a difference.
Bar Manager - Mira Mira Upscale Nightlife Restaurant
Kitchen manager job in Miami Beach, FL
Mira Mira is South Beach's newest restaurant-nightlife destination, offering elegant indoor and patio dining with curated DJs and live performers. Elevated cuisine, bold cocktails, and a vibrant, performance-driven setting create a chic, social atmosphere where the night naturally becomes the main event.
About the Role
As Bar Manager, you will be responsible for the full bar operation: from designing a world-class beverage menu and training the team, to managing stock and working closely with vendors. You'll act as both a host and a curator-introducing guests to high-end spirits, especially rare whiskeys and tequilas, while ensuring service excellence and operational precision.
Key ResponsibilitiesSpirits Program & Guest Experience
Curate and evolve a luxury spirits list with a strong emphasis on whiskey, bourbon, scotch, and tequila
Develop signature cocktails and pairings tailored to complement the cigar selection
Engage guests with rich knowledge of spirits, recommending pours, flights, and pairings
Host private tastings, education events, and VIP spirit-focused experiences
Stay current on global trends, releases, and rare bottle sourcing opportunities
Team Leadership
Train and mentor bartenders in luxury service standards and spirits education
Lead by example on the floor, supporting the team during service
Foster a service culture that aligns with Nicabanos' standards of excellence
Enforce cleanliness, bar prep, presentation, and service timing
Ordering, Inventory & Vendor Management
Manage all ordering and inventory for spirits, mixers, glassware, and supplies
Maintain proper par levels, ensure product rotation, and minimize waste
Build strong vendor relationships and negotiate pricing or exclusive allocations
Conduct regular inventory counts and track COGs (cost of goods sold)
Ensure full compliance with all health, alcohol service, and tobacco-related regulations
Qualifications
4-6 years of bar or beverage leadership in luxury hospitality (cigar lounges, fine dining, luxury hotels)
Advanced knowledge and certification preferred in whiskey, bourbon, and tequila (e.g., Stave & Thief, WSET Spirits, CRT for tequila, etc.)
Experience with premium tequila and agave-based spirits highly valued
Strong inventory control, ordering systems, and vendor negotiation experience
Proven ability to manage a team, coordinate bar operations, and lead service excellence
Familiarity with cigar pairing and lounge culture a strong plus
Excellent floor presence, communication, and guest service instincts
POS and back-end reporting experience (e.g., Toast, xtrachef, etc.)
Bilingual English/Spanish preferred
Compensation & Benefits
Hourly + tips
Growth opportunities
Dining benefits
Employee meals
Auto-ApplyKitchen Manager
Kitchen manager job in Hollywood, FL
Directly responsible for all kitchen functions including food purchasing, 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 restaurant's recipes, portioning, cooking and serving standards.
* Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate.
* 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.
* Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
* Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs.
* Work with restaurant managers to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items.
* Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures.
* Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
* Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
* Schedule labor as required 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.
* 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 per training program, lifting and carrying objects and handling hazardous materials.
QUALIFICATIONS:
* A minimum of 2 to 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).
Kitchen Manager
Kitchen manager job in Pembroke Pines, FL
Role Purpose
To lead the BOH Team in the execution of food service, food safety and ensure an excellent guest experience. Responsible for the consistent preparation of innovative and creative southern inspired cuisine to be served at the highest quality, presentation, and flavor for Chicken + Beer resulting in outstanding guest satisfaction. Additionally, responsible for the smooth running of the kitchen and manage areas of profit, labor, stock, waste control, hygiene practices and training within the kitchen.
Duties and Responsibilities:
The Kitchen Manager will be an expert in all areas of the back of the house and be able to perform in the absence of an hourly staff member
Trains, develops and motivates supervisors and culinary staff to meet and exceed established Chicken + Beer food preparation standards on a consistent basis
Display exceptional leadership by providing a positive work environment. Coaching employees as appropriate while demonstrating a dedicated and professional approach to management
Will provide direction for all day-to-day operations in the kitchen
Provides guidance and direction to subordinates, including setting performance standards and monitoring performance
Utilizes interpersonal and communication skills to lead, influence, and kitchen staff
Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Delegates appropriately to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives
Must complete periodic line checks for quality, efficiency, and standards
They should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example
Oversees all BOH purchasing
Ensure proper purchasing, receiving and food storage standards in the kitchen
Reviews staffing levels to ensure that service, operational needs, and financial objectives are met.
Coordinates with General Manager, Director of Operations, and Culinary Director in menu development and maintaining updated and accurate costing of all dishes prepared and sold within the operation.
Ensures compliance with all food handling and sanitation standards including proper
Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and Chicken + Beer standards.
Reviews guest comments and other data to identify areas of improvement.
Ensure proper grooming and hygiene standards for all kitchen staffs.
Review and discuss daily food cost reports with key kitchen and management team members.
Review weekly and monthly schedules to meet forecast and budget.
Run daily BOH line-ups to ensure that the team is ready for the day
Able to perform additional duties as requested by management as and when required.
Qualification Requirements
4-year college degree preferred.
Minimum of 2 years of experience as a Kitchen Manager with extensive knowledge of recipes, policies, standards, theories and successful results with past responsibilities.
Must be capable of performing all functions and meeting all qualification standards for all hourly positions.
Knowledge of P.O.S. system and the back-office systems to fulfill management functions.
Is quickly and decisively when needed based on the need and urgency of situation
Auto-Apply2026 - Culinary Professionals - Assistant Kitchen Manager / Sous Chef - Seasonal Relocation Job is not Local
Kitchen manager job in Miami, FL
Wolfoods operates summer camp kitchens across the country between May - September.
We are looking for and experienced, motivated, and capable Assistant Kitchen Managers / Sous Chefs (Culinary staff).
!!
All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided.
The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. 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.
Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks.
Duties & Responsibilities:
Control Inventory
Assist in assembling orders to be placed
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
Attend related in-service training and staff meetings
Use weights and measures to properly execute recipes
Prepare all menu items and special request items
Follow standardized recipes
Ensure production has accurate timing, quantity, quality, and plating
Supervise kitchen personnel
Actively engage in planning, scheduling, directing, and training
Understand the importance in cross utilization
Understand the importance of utilizing excess production/leftovers
Estimate production needs, establish par levels, order adequate supplies, and maintain inventory
Ensure kitchen and equipment are maintained to health standards
Teach and enforce safety regulations
Specialized Food Preparation for events
SAFE SPECIAL DIET AND ALLERGEN FOOD PREPARATIONS
Assist in developing and tasting recipes
Assist in planning menu
Recommend equipment purchases
May act as a Front of House supervisor in the absence of other Wolfoods staff
Requirements:
2+ years High Volume Commercial Kitchen Experience
Minimum three professional references required with application submission
Proficient in relevant skills relating to specific role
Quality Driven
Ability to self-motivate
Maintain a clean work environment
Uphold Health Department Standards
Able to both lead a team & take direction
Must work a Minimum 6-days 70-hours per 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 work 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 Certification before the start of camp (Company Sponsored)
Must be able to cook from scratch
Institutional and batch cooking experience - Highly Desirable
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 based on skill, experience and position.
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.
Kitchen Manager Pembroke Pines
Kitchen manager job in Pembroke Pines, FL
Beloved South Florida institution serving great food, drink, and fun since 1959; collection of family-run restaurants + sports bars open 365 days a year, lunch - late night.
Auto-ApplyKitchen Lead
Kitchen manager job in Fort Lauderdale, FL
Job Details Bodega Taqueria y Tequila FLL - Fort Lauderdale, FLDescription
The Kitchen Lead plays a vital role in ensuring smooth and efficient kitchen operations by leading the kitchen team, maintaining quality standards, and upholding food safety regulations. This position focuses on providing guidance to kitchen staff, ensuring food quality, and creating an organized and collaborative work environment. The Kitchen Lead will also support inventory management, assist in scheduling, and take ownership of kitchen cleanliness and compliance standards.
ESSENTIAL DUTIES & RESPONSIBILITIES:
Team Leadership:
Lead, motivate, and train kitchen team members, fostering a collaborative and efficient kitchen environment.
Assign specific tasks to kitchen staff to ensure smooth and effective operations during service and preparation.
Support kitchen preparation tasks and line operations as needed, with or without additional support.
Supervise the preparation and presentation of menu items to maintain consistency with established recipes and standards.
Provide training and guidance to new team members to ensure adherence to operational procedures and standards.
Act as a primary point of contact for kitchen staff during shifts, relaying updates or operational priorities as needed.
Inventory Management:
Assist in receiving and inspecting deliveries to ensure product quality, correct quantities, and adherence to specifications.
Oversee proper storage of all food products, including maintaining correct temperature settings for perishable items.
Implement and enforce First In, First Out (FIFO) and other inventory rotation methods to minimize waste and ensure freshness.
Assist in maintaining accurate inventory records and updating systems with product usage, waste, and spoilage data.
Collaborate with management to forecast inventory needs based on sales trends and upcoming events or promotions.
Conduct regular and thorough inventory audits, reconciling discrepancies and identifying opportunities for efficiency improvements.
Monitor supply levels of kitchen consumables, including packaging, disposables, and cleaning supplies, to ensure uninterrupted operations.
Communicate inventory needs and shortages promptly to management to prevent disruptions in service.
Ensure compliance with food safety and sanitation standards during inventory handling, including proper labeling, dating, and storage organization.
Maintain the cleanliness and organization of all storage areas, including refrigerators, freezers, dry storage, and supply closets.
Quality Control:
Oversee food preparation, presentation, and service to ensure adherence to quality and brand standards.
Prepare food items in accordance with standard recipes to maintain consistency.
Promptly address issues related to food quality, ensuring solutions are implemented effectively.
Maintain cleanliness and sanitation in all kitchen areas, including equipment and preparation spaces.
Monitor proper storage and handling practices to uphold health and safety standards.
Compliance and Safety:
Ensure compliance with all local, state, and federal health and safety regulations, as well as company policies and procedures.
Maintain active Food Handler and/or Food Safety Manager certifications as required by jurisdictional guidelines.
Supervise and enforce proper food safety practices, including correct storage, handling, preparation, and labeling of food items.
Regularly monitor kitchen operations to identify and address potential safety or sanitation issues, taking corrective action when necessary.
Document and report any infractions related to improper food handling or safety protocol violations and follow up to ensure corrective measures are implemented.
Conduct routine inspections of kitchen equipment and workspaces to ensure compliance with cleanliness and safety standards.
Collaborate with management to address and resolve safety concerns promptly, including reporting and rectifying hazardous conditions.
QUALIFICATIONS
Experience & Skills:
3+ year experience as a Kitchen leader, preferred in a Quick Service Restaurant (QSR).
1+ years of experience handling cash in a supervisory capacity and/or on behalf of others preferred.
Strong communication, problem-solving, and organizational skills.
Must demonstrate a high degree of professional integrity and the ability to work effectively in a fast-paced environment.
Ability to speak English clearly, distinctly, and cordially with staff and vendors.
Ability to read and write English to understand and interpret written procedures. This includes the ability to give and receive instructions in written and verbal forms.
WORKING CONDITIONS:
This position requires onsite presence during all business operational hours, including evenings, weekends, and holidays, to ensure consistent leadership and oversight of bar operations.
Flexibility in scheduling is essential; candidates must maintain full availability to work across all shifts as needed to meet business demands and operational needs.
The ability to adapt to a fluid schedule, including last-minute changes, is required to address unforeseen staffing or operational challenges.
Changes to scheduling availability that do not align with the role's requirements may result in reassessment of the candidate's eligibility to maintain the position.
Physical requirements include the ability to stand for extended periods, navigate a fast-paced work environment, lift and carry up to 50 lbs., and perform repetitive motions such as pouring, shaking, and mixing drinks.
Safety Requirements:
All Associates are required to abide by all Safety rules and ensure they perform each task by practicing safe work habits. Any associate who incurs any type of injury is required to report immediately to their immediate supervisor on duty.
E-Verify Participation
Bodega Taqueria Y Tequila participates in E-Verify and will provide the federal government with your Form I-9 information to confirm that you are authorized to work in the U.S.
For more information on E-Verify, please visit the official E-Verify Website
Kitchen Manager
Kitchen manager job in Fort Lauderdale, FL
Directly responsible for all kitchen functions including food purchasing, 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 restaurant's recipes, portioning, cooking and serving standards.
* Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate.
* 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.
* Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
* Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs.
* Work with restaurant managers to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items.
* Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures.
* Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
* Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
* Schedule labor as required 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.
* 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 per training program, lifting and carrying objects and handling hazardous materials.
QUALIFICATIONS:
* A minimum of 2 to 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).
Kitchen Manager Fort Lauderdale
Kitchen manager job in Fort Lauderdale, FL
*KITCHEN MANAGERS MAY BE ASKED TO WORK UP TO 30 MILES FROM THE RESTAURANT LOCATION YOU ARE CURRENTLY APPLYING TO*
You're Captain of the Kitchen - leading the BOH team through the twists and turn of life in the kitchen (ordering & receiving, prep, service, cleaning, closing, and everything in between). We're looking for passionate cooks who are comfortable both pitching in to help as necessary, and delegating tasks accordingly.
Responsibilities
Must communicate concerning all kitchen issues with management throughout the course of the day
Must read and write (in English) notes in the manager's daily log
Must attend weekly manager's meetings and monthly staff meetings
Must read the weekly memo
Must complete weekly/monthly employee evaluations
Must communicate with all M.O.D. when shift is completed
Must relate an accurate, honest report of all events both positive and negative
Must comply with all policies, rules and directions covered in manuals, memos, and meetings
Must enforce proper measurements, recipe adherence, cleanliness, check time ceilings, and quality control
Must attend the quarterly supervisor meetings
Qualifications
Must have current food management certification
Must possess and demonstrate an ownership mentality
Must have flexibility for scheduling. Flanigan's is open 365 days per year
Must be willing to transfer to a different geographical location
Able to work 5 day work week: 50-55 hours per week
2 days off must fall between Monday-Thurs
Vacations are scheduled between April and November only and must be taken or forfeited
Must be adept at ordering and formulating pars
Must understand, comply, and facilitate Florida State health code standards
Must adhere to Flanigan's always hiring policy and conduct interviews in a timely fashion
Must issue written evaluations for positive and/or negative performances
Must be able to see, speak clearly, listen attentively, taste, and smell
Must be able to read and write English
Requires the ability to stand, and the mobility to move about, at a moderate pace, for up to (4) hours at length and the stamina to work fifty (50) to fifty-five (55) hours per week
Able to lift up to 50 lbs.
Must be able to bend, stoop, squat, or crawl
Must have the co-ordination necessary to operate kitchen equipment
Must adhere to Flanigan's kitchen policies for dress and grooming
Must be proficient at all kitchen stations including expo
Benefits
Competitive Starting Salary
Five (5) Day Work Week, with Two (2) Consecutive Days Off
Paid Vacation: One Week after Year One, Two Weeks after Two Years, and Three Weeks after Ten Years
Health Insurance - Medical & Dental Programs Available
401K Plan - Immediate Eligibility. Must be 21 or Over to Enroll
Advancement Based on Performance Not Tenure
Personal Days
Free Shift Meals
Auto-Apply2026 - Summer Camp Food Service Director - Seasonal Relocation Job is not Local
Kitchen manager job in Miami, FL
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.