Kitchen manager jobs in East Hartford, CT - 826 jobs

Ferretti Search is delighted to partner with a growing distribution organization to locate their next General Manager. Compensation: $110,000-$130,000 base + up to 40% bonus (paid quarterly) Schedule: Full-time, 100% in-office What's in it for you? Build-from-the-ground-up opportunity: Lead a newly opening distribution center that is expected to be the first of multiple future locations. P&L ownership: Full responsibility for top-line performance through full P&L management in a highly revenue-driven environment. Strong earning potential: Competitive base salary with a structured, performance-based bonus tied directly to results. What will your day look like? General Management & P&L Leadership: Own all aspects of the business including revenue, margin, inventory, and operating performance for a ~$25M P&L. Sales & Commercial Partnership: Work closely with the sales organization (dotted-line relationship) on pricing, market evaluation, product mix, and stocking strategy. Distribution Operations: Oversee a ~30,000 sq. ft. facility with yard space, managing inventory levels of $1.5-$2M and 200-600 SKUs. Team Leadership: Lead ~18 employees through a distribution manager; drivers and warehouse staff report through that structure. Market Immersion: Spend time in the field early on to deeply understand products, customers, and the New England territory. Operational Excellence: Ensure safety, efficiency, and effective day-to-day execution without overengineering lean or CI initiatives. Systems & Reporting: Utilize ERP systems and confidently interpret financials to drive decision-making. Who are you? Commercially Minded Leader: Strong background bridging sales and operations, with hands-on experience in distribution environments. Distribution Experience: Prior experience managing or operating a distribution center; building materials experience preferred. P&L Fluent: Comfortable reading, understanding, and driving performance through the P&L. Hands-On & Energetic: Thrives in an on-site, roll-up-your-sleeves environment and enjoys building something new. People Leader: Proven ability to lead hourly teams with a strong focus on safety and accountability. Application & Contact Information If this role isn't a perfect match for you - that's OK! We're recruiting leaders across operations, sales, and distribution. Contact Chris Machon at ************************** to inquire about additional opportunities in the Northeast.

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

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

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.

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

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

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

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

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

Job Description Experienced outside sales pros: this is your chance to take back control of your time, income, and career-while doing work that truly matters to seniors and their families. Legacy Assurance Plan is a trusted, member-based estate planning company with over 40 years of experience helping families protect what they've worked a lifetime to build. You'll sell a service people genuinely need, supported by warm, no-cost leads, proven systems, and a team that has your back. About the opportunity This role is designed for seasoned “kitchen-table” closers who want flexibility, uncapped earning potential, and zero cold calling. You'll step into pre-set, qualified appointments with clients who have already expressed interest, then use your consultative skills to help them choose the right plan. What you'll do Conduct in-home one-on-one appointments with pre-qualified families (primarily 55+). Listen, educate, and present estate planning solutions in clear, practical language. Build trust-based relationships and guide clients confidently to a yes. Manage your schedule, territory, and pipeline so your results reflect your effort and closing skills. What we're looking for 2+ years of proven outside, in-home, or direct-to-consumer sales success. Comfortable at the “kitchen table” - strong communication, empathy, and rapport-building. High integrity and a genuine desire to help families make informed decisions. Self-directed, organized, and motivated by a performance-based, commission-only role. Reliable transportation and willingness to travel within your local territory. What we offer Warm, no-cost leads only - pre-qualified and often pre-set appointments; absolutely no cold calling. Uncapped earning potential - your income is driven by your effort and closing ability, with realistic six-figure potential. Flexible schedule - you control your calendar and build a lifestyle-friendly workweek. Comprehensive training & ongoing support - industry-specific training, sales coaching, and full back-office support so you can focus on selling. Purpose-driven work - help seniors protect their assets, reduce stress for their loved ones, and leave a lasting legacy. If you're an experienced closer who is ready to own the outcome of your efforts-and you care about doing right by your clients-this could be your ideal next step. Apply now with your resume to explore joining Legacy Assurance Plan and start building the kind of career, income, and impact you've been working toward.

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

Role OverviewLead Independent Operations at Yale New Haven Health - Psychiatric Hospital Sodexo is seeking a highly independent and experienced Chef Manager to lead the food service operations for Yale New Haven Health's-Yale Psychiatric Hospital in New Haven, CT. This is a critical, client-facing role that requires a leader who can thrive autonomously while ensuring the highest standards of food quality, safety, and patient satisfaction in a crucial healthcare environment. This position is a unique chance to fully own the day-to-day food operation at an off-site, satellite location. You will be responsible for translating operational goals into outstanding patient and staff outcomes. Ready to take on this independent leadership role and make a direct impact on patient well-being? Apply Today! What You'll DoIndependent Oversight: Work independently to manage all facets of the food service operation at the behavioral health location, including the serving line and patient tray service. Production & Quality: Oversee the entire food production process, ensuring high quality, consistency, and compliance with dietary and safety standards specific to a healthcare setting. Team Leadership: Directly manage a team of approximately 10 union employees, focusing on training, scheduling, performance management, and fostering a positive, productive work environment. Compliance: Maintain rigorous adherence to all relevant food safety, sanitation (HACCP), and regulatory standards. Client Relations: Serve as the on-site operational point of contact, ensuring client needs and patient satisfaction goals are met. 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 BringProven Independence: Must demonstrate a strong track record of successfully managing food service operations with a high degree of autonomy. Management Experience: Prior experience in food operations management is essential, preferably in a hospital or high-volume institutional setting. Team Leadership: Experience managing a team, ideally within a union environment, is highly valued. Certification (Preferred): CDM (Certified Dietary Manager) or Diet Tech certification is preferred but not strictly required. Communication: Excellent communication and interpersonal skills to lead a team and interact professionally with clients. 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

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

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

Job Description Schedule: M-F, Weekends required, Holidays as needed. Title: Chef Manager Department: Dietary Services Cherry Brook Health Care Center, a division of New Horizons, Inc., offers short-term rehabilitation, long -term respite, hospice and dementia care. Our dedicated staff provides individualized care with compassion, dignity and respect. Located in Canton, our facility has spacious private and semiprivate rooms, a well-appointed dining area, comfortable lounges and a beautiful landscaped outdoor terrace. Cherry Brook's mission is to provide the highest quality of care and customer service to our residents and their families by using best practices, highly trained staff and innovative programs and services designed to meet their needs. PURPOSE OF YOUR POSITION : The primary purpose of your position is to prepare food in accordance with current applicable federal, state and local standards, guidelines and regulations, with our established policies and procedures, and as may be directed by the Dietician and/or Food Service Manager, to assure that quality food service is provided at all times. BENEFITS OFFERED: Medical, Dental, Vision, and various other benefit options Generous Paid time off and paid breaks Employer Paid Life Insurance and AD&D Coverages Health Savings account paired with our low-cost High Deductible Medical Plan 401(k) with employer match RESPONSIBILITIES INCLUDE: Follow therapeutic diets ordered by the physician. Ensure the proper serving temperature of food. Must be able to provide point of service meal delivery. Maintain visual appeal of the food. Monitor daily nourishments; follow standardized recipes. Assure that meals are served at the proper time and assure proper portion control. Adhere to sanitation and storage policy and procedure. Demonstrate correct safety techniques and follow safety guidelines as established and trained. Respect and take care of the facility equipment and is not wasteful of supplies. Contributes to and promote positive resident and family relations. Follows facility policies and procedures. Is knowledgeable in and ensures staff comply with privacy practices to protect residents' health information. Demonstrate leadership skills; maximize the potential of each employee supervised. Represents Dining Services at Interdisciplinary Care Conference. WORKING CONDITIONS: Works in well-lighted/ventilated areas and throughout the facility. Sits, stands, bends, lifts, and moves intermittently during working hours. Is subject to frequent interruptions. Is involved with residents, personnel, visitors, government agencies/personnel, etc., under all conditions/circumstances. May be subject to hostile and emotionally upset residents, family members, etc. Works beyond normal duty hours, on weekends and holidays when necessary, in other positions temporarily when necessary. Scheduled hours may change to meet the needs of the facility. Attends and participates in continuing educational programs. Is subject to heat/cold temperatures in kitchen/storage areas and sudden temperature changes when entering refrigerator. Maintains a liaison with other department supervisors to adequately plan for dining services activities. Communicates with the medical staff, nursing staff and other department supervisors. EDUCATION: Must possess, as a minimum, a high school diploma, preferably a Food Service Manager's certification. EXPERIENCE: A minimum of one (1) year dietary experience in a supervisory capacity in a hospital, skilled nursing care facility or other related medical field is preferred. SPECIFIC REQUIREMENTS: Must be able to cook a variety of foods in large quantities. Must be able to read, write, speak and understand the English language. Must possess the ability to make independent decisions when circumstances warrant such action, is responsible for overall operation of the department in the absence of the Director of Dining Services. Must possess the ability to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel and the general public. Must be knowledgeable of dining service practices and procedures as well as the laws, regulations and guidelines governing dining services functions in the long-term care facility, including JCAHO. Must possess leadership ability and willingness to work harmoniously with and supervise professional and non-professional personnel. Must have the ability to plan, organize, develop, implement and interpret the programs, goals, objectives, policies, procedures, etc., of the Dining Services Department. Must maintain the care and use of supplies, equipment, etc., and maintain the appearance of dining service areas, must perform regular inspections of dining services area for sanitation order, safety, and proper performance of assigned duties. Must have patience, tact, cheerful disposition and enthusiasm as well as be willing to handle residents based on whatever maturity level they are currently functioning. Must possess the ability to seek out new methods and principles and be willing to incorporate them into existing dining services practices. EEO STATEMENT: New Horizons, Inc. is committed to hiring and retaining a diverse workforce. New Horizons, Inc. considers applicants for employment without regard to and does not discriminate on the basis of an individual's sex, race, color, religion, age, disability, status as a veteran, or national or ethnic origin; nor does New Horizons, Inc. discriminate on the basis of sexual orientation or gender identity or expression.

As a Restaurant Manager, a typical day might include the following: * Managing operations during scheduled shifts that include daily decision making, staff support, guest interaction, scheduling, planning while upholding standards, product quality and cleanliness * Preparing service staff schedules in accordance with forecasted business volume. Responsible to alter scheduling needs with the varying daily business volume * Identifying operational opportunities to build sales and control costs; develop and implement plans to address opportunities * Exhibiting high performance standards and ensures all team members are providing exceptional service to patrons * Performing nightly check outs and audits * Investigating and resolving service/food quality complaints * Supervising associates daily activities; assigning responsibilities and providing clear / concise instructions while offering suggestions for increased productivity * Enforcing established safety practices and ensures quality standards are maintained * Accountable for all sales and operating transactions in compliance with the policies and procedures * Providing a positive, fun working environment for associates * Other duties as assigned Supervisory Responsibilities * Supervising approximately 20-30 front-of-house employees per shift * Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws * Interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems This job might be for you if you demonstrate the following abilities and meet the following qualifications: * Minimum of 2 years' direct management experience in a full service food and beverage, high volume upscale and/or club environment required * Must be able to pass Big Night Entertainment Group's requirements in regards to legal background check * High School Diploma required. Associate or Bachelor's degree preferred * TIPS or other recognized Alcohol Certification required * Exemplary customer service skills * Strong problem solving and analytical skills * Ability to work well with people internally and externally at all levels * Solid planning, organizing and scheduling abilities * Strong team building skills with emphasis on development and ability to think outside the box * Ability to create enthusiasm, demonstrate innovation and encourage growth and learning in others * Work hours necessary to maintain facility Required Competencies To perform the job successfully, an individual should demonstrate the following competencies: * Analytical - Synthesizes complex or diverse information; Designs work flows and procedures * Problem Solving - Identifies and resolves problems in a timely manner; Develops alternative solutions * Project Management - Develops project plans; Completes projects on time and budget * Customer Service - Manages difficult or emotional customer situations; Responds promptly to customer needs * Teamwork - Balances team and individual responsibilities; Able to build morale and group commitments to goals and objectives * Visionary Leadership - Displays passion and optimism; Inspires respect and trust * Change Management - Develops workable implementation plans; Builds commitment and overcomes resistance * Delegation - Delegates work assignments; Matches the responsibility to the person; Sets expectations and monitors delegated activities; Provides recognition for results * Managing People - Develops subordinates' skills and encourages growth; Fosters quality focus in others; Improves processes, products and services * Business Acumen - Understands business implications of decisions; Displays orientation to profitability * Cost Consciousness - Works within approved budget; Contributes to profits and revenue; Develops and implements cost saving measures * Ethics - Treats people with respect; inspires the trust of others; Works with integrity and ethically * Organizational Support - Follows policies and procedures; Supports organization's goals and values * Strategic Thinking - Develops strategies to achieve organizational goals * Motivation - Sets and achieves challenging goals; Demonstrates persistence and overcomes obstacles; Measures self against standard of excellence Physical Demands / Work Environment / Hours The physical demands and work environment described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential work functions. * May be required to lift or move up to 30 lbs using proper lifting techniques and withstand long hours on your feet in a fast-paced, high energy environment * Non-typical office hours will be customary including evenings, weekends, and holidays

Benefits: Bonus based on performance Employee discounts Opportunity for advancement Job Type: Full Time Rate: Starting at $19/hr [Based on Experience] Now Hiring for Kitchen Lead Restaurant Kitchen Lead to assist in managing the Back of House Team. The successful individual will have culinary and management experience. A creative, motivating professional who doesn't mind contributing to prep work, service line work, expediting and is comfortable delegating. The person will assist in hiring and training the staff. Kitchen Lead Responsibilities. Order supplies, food and ingredients based on rapidly shifting demand Hire, on-board and train kitchen staff in specific stations, and cross-train as necessary Maintain acceptable inventory levels and conduct full weekly inventory Create schedules for kitchen staff to ensure there are always enough workers to meet the demand Schedule and oversee necessary maintenance and repairs on kitchen appliances and space Learn and manager all back office functions and systems Measure and assemble ingredients for menu items Collaborate with the kitchen cooks to prepare meals that are received thru multiple 3rd party platforms Maintain accurate food inventories Properly store food items at appropriate temperatures Rotate stock items as per established procedures See that kitchen is restocked for subsequent shifts Ensure that the food prep area and kitchen are cleaned and sanitized throughout and at the end of shifts Maintain open and professional communications with the in-house property managers Endure the highest level of menu adherence and highest level of food quality Ability to respond personally to guest questions and complaints Achieve desired Sales, COGS, Labor, Direct Costs as per Company set targets Minimize employee turnover Skills & Job Qualifications Valid Certification in Food Protection in Ability to work well under pressure and in a fast-paced environment Excellent written and oral communication skills Experience in Creating Production Par Levels Purchasing of all necessary items and supplies Managing All Purchases to Budget Managing Labor Cost to Budget Capable of conducting and assessing restaurant inventory Willing to work a flexible schedule Experience with delegating tasks and maintaining fast speed of service Benefits We provide a competitive wage and package for our Team Members. Benefits included: Transit Discount Program Paid Time Off Corporate Discount Programs Direct Deposit Digital Training Program About Us The Bareburger Mission is our North Star: our guiding light. That which helps guide us in a direction towards being extraordinary. In 2009 we had a very simple vision: let's create the tastiest burger using local, organic, all natural & sustainable ingredients whenever possible. With that in mind, we opened a small restaurant in our hometown of Queens, NYC. We made a promise to offer our guests quality service that made them feel at home. Years later, we're honored to serve clean food to our communities around the globe. Our greatest strength has always been creating a menu with choices that feel good for everyone. Thank you to all the partners, farmers, producers and distributors that we proudly call friends & family. We source mindfully, with our farmers, our environment and our guests in mind at all times. We will always look to the future of food and plant-based proteins which are undoubtedly at the forefront of sustainability. Our menu has plenty of plant-based options and is more delicious than ever. What we eat is who we are, and at Bareburger, we celebrate everyone. Bareburger is an Equal Opportunity Employer Bareburger is committed to providing equal employment opportunity in all of our employment programs and decisions. In order to provide equal employment and advancement opportunities to all individuals, employment decisions at Bareburger will be based on merit, qualifications, abilities and business needs and considerations. Discrimination in employment on the basis of any classification protected under federal, state or local law is a violation of our policy and is illegal. Equal employment opportunity is provided to all employees and applicants for employment without regard to race, color, religion, gender/sex, national origin, citizenship, sexual orientation, age, disability, predisposing genetic characteristics, veteran/military status, marital status, domestic violence victim status, or any other characteristic protected applicable federal, state or local law. Compensation: $19.00 per hour Our mission is pretty simple. Sometimes as simple as a burger, fries and shake. • We believe, love, serve, and eat organic and sustainable foods in our restaurants. • We believe in foods we can pronounce, no funny business here. • We know that fresh, vibrant, clean food served in a fun place can make the world smile. • We come together to make food that we can proudly serve to our communities, our friends and our families. Our ingredients for our yummy burgers, sandwiches and salads are sourced as close to home as possible. But if Wisconsin has the best cheese and Montana knows bison as well as Texas knows elk, we'll work extra hard to bring those ingredients into all of our food. We celebrate ingredients that are enjoyed the way nature intended. From produce that is free of pesticides and GMOs, to poultry and eggs that aren't limited to cages, to proteins that are grass-fed and humanely raised, and drinks that are composed of natural flavors --- we are dedicated to great-tasting grub with no funny business. We are proud to serve you nothing less than the highest quality meals and refreshments. I acknowledge that I am applying for employment with an independently owned and operated Bareburger franchisee, a separate company and employer from Bareburger and any of its affiliates or subsidiaries. I understand that each independent franchisee is solely responsible for all decisions relating to employees including and without limitation hiring and termination, and Bareburger does not accept, review or store my application. Any questions about my application or the hiring process must be directed to the locally owned and operated Bareburger franchisee.

Experienced outside sales pros: this is your chance to take back control of your time, income, and career-while doing work that truly matters to seniors and their families. Legacy Assurance Plan is a trusted, member-based estate planning company with over 40 years of experience helping families protect what they've worked a lifetime to build. You'll sell a service people genuinely need, supported by warm, no-cost leads, proven systems, and a team that has your back. About the opportunity This role is designed for seasoned “kitchen-table” closers who want flexibility, uncapped earning potential, and zero cold calling. You'll step into pre-set, qualified appointments with clients who have already expressed interest, then use your consultative skills to help them choose the right plan. What you'll do Conduct in-home one-on-one appointments with pre-qualified families (primarily 55+). Listen, educate, and present estate planning solutions in clear, practical language. Build trust-based relationships and guide clients confidently to a yes. Manage your schedule, territory, and pipeline so your results reflect your effort and closing skills. What we're looking for 2+ years of proven outside, in-home, or direct-to-consumer sales success. Comfortable at the “kitchen table” - strong communication, empathy, and rapport-building. High integrity and a genuine desire to help families make informed decisions. Self-directed, organized, and motivated by a performance-based, commission-only role. Reliable transportation and willingness to travel within your local territory. What we offer Warm, no-cost leads only - pre-qualified and often pre-set appointments; absolutely no cold calling. Uncapped earning potential - your income is driven by your effort and closing ability, with realistic six-figure potential. Flexible schedule - you control your calendar and build a lifestyle-friendly workweek. Comprehensive training & ongoing support - industry-specific training, sales coaching, and full back-office support so you can focus on selling. Purpose-driven work - help seniors protect their assets, reduce stress for their loved ones, and leave a lasting legacy. If you're an experienced closer who is ready to own the outcome of your efforts-and you care about doing right by your clients-this could be your ideal next step. Apply now with your resume to explore joining Legacy Assurance Plan and start building the kind of career, income, and impact you've been working toward.

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