Kitchen manager jobs in Fort Wayne, IN - 327 jobs

The Kitchen Manager is responsible for the overall operations for the kitchen area of a restaurant. Their main objective is to ensure the kitchen department runs smoothly and complies with safety regulations. PRIMARY ACCOUNTABILITIES: * Order materials, supplies, and ingredients based on demand. * Supervise kitchen employees and organize food orders. * Oversee the food preparation and cooking process. * Recruit and train kitchen employees in designated stations. * Monitor inventory levels and perform weekly inventory assessments. * Schedule work shifts for employees. * Store all food products in compliance with health and safety regulations. * Ensure the kitchen is clean and organized. * Maintain weekly and monthly cost reports. * Perform all duties as assigned. KNOWLEDGE, SKILLS, & ABILITIES: Education/Certifications * High school diploma or equivalent preferred. * An associate degree in hospitality related field or equivalent is preferred * A valid drivers licenses is required. * NRA ServSafe Food and Alcohol certifications preferred Experience: * 2 years previous restaurant management experience preferred. Skills/Competencies: * Superior people management skills, communication and listening skills required * Must be self-motivated and detail oriented * Have a passion for the brand and for teaching others * Ability to quickly grasp and retain new ideas and concepts and incorporate them into daily work activities is required * Ability to effectively communicate with others (e.g., with Team Members, Guests, Vendors, etc.) required * Demonstrated time management and organizational skills required * Superior listening skills required * Must be flexible and adaptable to change * Required to work a flexible schedule including days, nights, weekends and holidays * Working knowledge of labor laws, health codes, safe food handling and sanitation, alcohol safety, safety and security systems and procedures, and computer operations preferred * Flexibility to work a minimum of 50 hours per week, with the possibility of additional hours or adjustments based on company and business needs. PHYSICAL REQUIREMENTS: When performing the duties of this job, the employee is frequently required to move throughout the workplace; sit, use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; balance, stoop, kneel and verbally communicate. The employee is occasionally required to lift and/or move up to 50 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

Who We Are: NEXDINE Hospitality's family of brands provides dining, hospitality, fitness center and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide. We put our people first to deliver finely tailored, expertly managed programs. The NEXDINE Experience is responsive, transparent, and authentic. Learn more at **************** Job Details Position: Chef Manager Location: Fort Wayne, IN Starting Salary: $65,0000 negotiable based on experience Pay Frequency: Weekly - Direct Deposit What We Offer You: Generous Compensation & Benefits Package Health, Dental & Vision Insurance Company-Paid Life Insurance 401(k) Savings Plan Paid Time Off: Vacation, Holiday, Sick Time Employee Assistance Program (EAP) Career Growth Opportunities Employee Perks & Rewards Chef Manger Job Summary: The Chef Manager reports to the Regional Vice President and is responsible for developing and executing culinary results to exceed customer expectations. The Chef Manager oversees and manages culinary and financial operations to meet service, production and presentation standards. The Chef Manager applies culinary techniques to food preparation and manages the final presentation and service of food. In addition, the Chef Manager will be responsible for client relationship management and overseeing and developing an hourly staff. Essential Functions and Key Tasks: Culinary: Manage menu writing and cycle of cost control utilizing appropriate recipes and costing measures Responsible for the quality of all food products and ensure that standards are met Responsible for all aspects of food production, execution and presentation Oversight of all aspects of catering operations Operations: Responsible for maintaining vendor relationships Purchasing of all food or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products Receiving food and supplies - must be able to lift items up to 40 pounds Determine production schedules and staff requirements necessary to ensure timely delivery of services, including all essential functions of payroll processing Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines and productivity are maintained Manage client relationships to maintain client satisfaction and account retention Financial: Manage department controllable expenses (P&L) including food costs, labor, supplies, uniforms and equipment, specific to budgetary guidelines Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs Responsible for inventory management Submit financial reporting to the corporate office People: Responsible for people management to include, but not limited to, recruitment, hiring, termination, review process, and management of unit staff Instruct, train and supervise cooks or other workers in the preparation, cooking, garnishing, or presentation of food Provide excellent customer service to include being attentive, approachable, greeting and thanking customers Required Education and Experience: High School diploma or equivalent 3 - 5 years' experience in food service management specifically corporate dining Preferred Education and Experience: Culinary School certificate or degree Microsoft Office Suite Required Eligibility Qualifications: ServSafe Certification Allergen Awareness Certification

Miss J's Diner is seeking a dedicated, experienced, and passionate Kitchen Manager/Chef to lead our back-of-house operations. This individual will be responsible for managing kitchen staff, maintaining food quality and consistency, overseeing inventory and ordering, and ensuring a safe and efficient kitchen environment. We serve classic diner fare with a focus on comfort, speed, and quality. Key Responsibilities: Kitchen Leadership: Supervise, train, and schedule kitchen staff. Lead by example to foster a positive and productive work environment. Ensure consistent execution of menu items according to recipes and presentation standards. Food Preparation & Quality Control: Oversee preparation, cooking, and plating of all dishes. Monitor food quality, portion sizes, and kitchen efficiency. Create daily specials and assist in menu development when needed. Inventory & Cost Control: Manage inventory levels and place orders with suppliers. Control food costs by minimizing waste and optimizing portion sizes. Maintain proper storage and rotation of ingredients (FIFO method). Health & Safety: Ensure kitchen operates in compliance with all local health and safety regulations. Maintain a clean, organized, and sanitary kitchen at all times. Conduct regular equipment maintenance checks and schedule repairs as needed. Administrative: Keep accurate records of food usage, waste, and labor. Work with the front-of-house and ownership team to improve operations and guest satisfaction. Handle staff scheduling and performance evaluations. Qualifications: Proven experience as a Kitchen Manager or Head Chef (2+ years preferred). Strong knowledge of kitchen operations and diner-style cuisine. Excellent leadership, communication, and organizational skills. Ability to work in a fast-paced environment and manage multiple tasks. ServSafe or other food safety certification preferred. Flexibility to work weekends, early mornings, evenings, and holidays as required.

Job Description Kitchen Manager Goal: The Kitchen Manager's role is to ensure Beer Barrel kitchen operations are held to company standards. This role is primarily responsible for keeping cost of goods, kitchen staffing, cleanliness, health and sanitation, safety, ticket times, and the kitchen training program in alignment with company expectations and store-specific goals. By analyzing our overall kitchen performance and implementing improvements, you ensure quality food is getting to our guests promptly. Responsibilities: Ensure food quality, presentation, and ticket times are the top priorities for each shift. Order inventory weekly to keep food costs at or below company goals and use Margin Edge to track COG progress while actively adjusting your processes to align with goals Ensure BOH staffing levels are met by actively hiring for terminations and/or seasonal help - complete all steps for successful onboarding and training for new hires Build relationships with your staff, be flexible with their scheduling needs, create a welcoming and enjoyable workplace, and provide praise performance feedback and developmental plans through timely evaluations to keep employee turnover to a minimum Collaborate with and oversee the Assistant Kitchen Manager (where applicable), providing regular guidance and directives, and scheduling weekly check-ins Responsible for all BOH interpersonal staff conflicts, including call-offs, progressive disciplinary action, and terminations, while collaborating with your General Manager Build weekly kitchen schedules that are in line with labor budgets, fair for staff and work with the flow of business Responsible for health and safety compliance with the state of Ohio, including ongoing training with team members, addressing issues at hand, maintaining temp logs, and storage Develop a team to ensure trucks are put away properly, including rotation and organization. Approve that all items on invoices are accounted for, and if not, take proper steps to make it right Communicate on an ongoing basis with your GM and maintenance team to flag high-priority needs and follow through until the task is completed Communicate and execute successful menu rollouts, menu changes, and product changes Manage the kitchen department's finished product quality and average ticket times, evaluate our areas of opportunity and collaborate with store managers and Director of Kitchen Operations to make necessary process improvements Oversee Cintas billing, product quality, and uniform program Evaluate the quality of kitchen tools, smallware, China, etc. and replace items not up to code Keep cleanliness as an ongoing project with weekly and daily cleaning, identify and assign larger tasks, create checklists, and follow through Qualifications: A minimum of 3 years of supervisory or management experience Knowledge of or certification in safe food handling procedures Experience leading diverse teams of people Experience training and mentoring new staff Strong judgment which can be used to set and achieve goals A positive and upbeat personality, capable of inspiring others Basic business math skills and computer literacy Work Environment: This position is a full-time, 50-hour, exempt salaried position This position reports directly to the General Manager This position is 100% in-person Beer Barrel Pizza & Grill is an equal opportunity employer. We offer a welcoming and inclusive environment in service of one another, our employees, the diverse customers we aim to serve, and the communities we call home. We do all of this with kindness, empathy and respect for each other.

Culinary Manager - Fort Wayne, IN Silver Birch of Cook Road has an exciting opportunity for an experienced Culinary Manager that has a passion for providing high-quality meals to residents. You will oversee the food services operations for the community including menu planning, food utilization, customer service, maintaining inventory, plans and executes special events, and manages the culinary team. Silver Birch offers eligible employees a competitive base salary, bonus opportunities, and a full benefits package including medical, dental, and vision through BlueCross BlueShield, life insurance, 401(k) plan, Employee Assistance Program, Care & Share Employee Emergency Fund, On Demand Pay, and paid vacation and sick time. Experience & Qualifications: * High School Diploma or Equivalent, College Degree preferred * Serve Safe Food Handling certification * Certified Dietary Manager (CDM), preferred * 5 or more years of food service management experience including all phases of dining operations and service * Previous leadership experience focusing on quality improvement and customer service * Demonstrated success in managing operating expenses * Proven ability to effectively handle multiple priorities with exceptional organizational and time management skills * Excellent customer service and interpersonal communication skills, as well as a deeply ingrained passion for seniors to successfully nurture relationships * Demonstrated proficiency with computer programs such as Microsoft Office and the ability to learn SBL specific software. * Ability to work weekends, evenings, and flexible hours to ensure quality customer experience during prime service delivery days and times. * Valid Driver's License with good driving record and verifiable automobile insurance Join a growing company that invests in their employees. We invite you today to start a rewarding career with us! Equal Opportunity Employer Silver Birch Living provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, sexual orientation, veteran status, disability or genetics. #SBL1

Want to be part of a team that's more like friends and family than co-workers? O'Charley's Restaurant + Bar is known for offering good food, good times and some of the most awesome job opportunities around. That's because working at O'Charley's puts you in the company of friends and professionals who genuinely enjoy working with one another. In fact, O'Charley's is recognized as best in class by People Report and Chain Leader magazine for our team member referral program. Do you have a Passion to Serve and love to have fun while you work? Now Hiring: Restaurant Kitchen Manager If you have 2+ years of full service kitchen experience along with a passion for creating high quality food, a proven track record of achieving results and building a winning team, then we want to hear from you! We can offer you: * Training - An in-depth & comprehensive Management Training Program * Pay & Benefits - Extremely Competitive Salary and Benefits Package including Medical, Dental, Life, Company-Matched 401k, Short Term and Long Term Disability. * Retirement Savings Plan - After 1 year of employment you are eligible to participate in the company's 401(k) plan upon reaching 21 years of age. * Discounts - 25% discount on food and non-alcoholic beverages for team members to enjoy with their family and friends outside of their work shift * Better quality of life - no late night bar hours! OUR TEAM BRINGS A LOT TO THE TABLE! O'Charley's Restaurant + Bar is an equal opportunity / e-verify employer. Ocharleys is a full service, casual dining restaurant chain. Ocharley Restaurant Kitchen Managers (KM) will manage restaurant back of house / kitchen teams along with assistant manager roles and duties while working as a member of the restaurant management team. Kitchen Manager or Culinary Manager experience is preferred in this Back of House leadership / Heart of House management role.

The Kitchen Manager is responsible for the overall operations for the kitchen area of a restaurant. Their main objective is to ensure the kitchen department runs smoothly and complies with safety regulations. PRIMARY ACCOUNTABILITIES: * Order materials, supplies, and ingredients based on demand. * Supervise kitchen employees and organize food orders. * Oversee the food preparation and cooking process. * Recruit and train kitchen employees in designated stations. * Monitor inventory levels and perform weekly inventory assessments. * Schedule work shifts for employees. * Store all food products in compliance with health and safety regulations. * Ensure the kitchen is clean and organized. * Maintain weekly and monthly cost reports. * Perform all duties as assigned. KNOWLEDGE, SKILLS, & ABILITIES: Education/Certifications * High school diploma or equivalent preferred. *An associate degree in hospitality related field or equivalent is preferred * A valid drivers licenses is required. * NRA ServSafe Food and Alcohol certifications preferred Experience: * 2 years previous restaurant management experience preferred. Skills/Competencies: *Superior people management skills, communication and listening skills required * Must be self-motivated and detail oriented * Have a passion for the brand and for teaching others * Ability to quickly grasp and retain new ideas and concepts and incorporate them into daily work activities is required * Ability to effectively communicate with others (e.g., with Team Members, Guests, Vendors, etc.) required * Demonstrated time management and organizational skills required * Superior listening skills required * Must be flexible and adaptable to change * Required to work a flexible schedule including days, nights, weekends and holidays * Working knowledge of labor laws, health codes, safe food handling and sanitation, alcohol safety, safety and security systems and procedures, and computer operations preferred * Flexibility to work a minimum of 50 hours per week, with the possibility of additional hours or adjustments based on company and business needs. PHYSICAL REQUIREMENTS: When performing the duties of this job, the employee is frequently required to move throughout the workplace; sit, use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; balance, stoop, kneel and verbally communicate. The employee is occasionally required to lift and/or move up to 50 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

Restaurant Manager with report to the Restaurant General Manager and Assistant Restaurant General Manger. This position will be managing the day to day operation and will be measured by the results of the service, associate engagement and guest experience for the day-to-day operation as well as timely completion of daily and specifically assigned management tasks. Open availability and experience required. Responsibilities * Performs all duties in the restaurant as needed * Ensures the established BOH process is completed and followed daily * Maintains all training and certification materials * Prepares restaurant for each shift following established scenography guidelines * Ensures each associate lives the Hotel Pledge and follows all handbook policies * Monitors service standards and dining times throughout the each shift * Has a hands on approach to teamwork and is able to assist associates in their service functions * Monitors seating rotation and capacity to ensure smooth running equitable shifts * Understands department goals and action plans to achieve them * Monitors associate times and punches and follows all policies and procedures to make corrections * Monitors allocation of gratuities and service charges * Schedules associates using weekly forecast and staffing guides * Maintains all associate documentation and turns them in timely * Ability to monitor restaurant operational procedures and adjust as needed to achieve the best possible experience for both guests and associates Other Information COMPETENCIES * Training and development * Organization and Planning * Team Building * Customer Focus * Accountability SKILLS * Outlook * EXCEL * Word * Micros EDUCATION/EXPERIENCE * College degree preferred * Experience in a training or leadership role * Experience in a high volume restaurant preferred WORKING CONDITIONS * Lifting and carrying of objects, 30-40 pounds * Ability to push or pull objects 50-100 pounds * Sitting 10% | Walking 40% |Standing 30% | 20% bending, kneeling, lifting, climbing * Ability to go between hot and cold temperatures FULL TIME BENEFIT OVERVIEW * Medical and Dental * Employee Assistance Program (EAP) * 401(k) * Paid Time Off and Holiday Pay * Discounted Rooms

Job Description Casual Dining Restaurant seeking an experienced and dedicated Culinary Manager | Kitchen Manager to lead a scratch kitchen. As the Culinary Manager, you will play a crucial role in ensuring efficient kitchen operations, maintaining food quality and safety, and delivering a positive dining experience to our guests. Responsibilities: Kitchen Operations: Oversee all aspects of kitchen operations, including food preparation, cooking, plating, and cleanliness. Ensure that all dishes meet quality standards, are served in a timely manner, and adhere to recipes and portion sizes. Team Leadership: Lead and motivate a team of kitchen staff, including chefs, cooks, and prep personnel. Foster a positive work environment, promote teamwork, and provide ongoing training and development to enhance skills and knowledge. Food Quality and Safety: Maintain high standards of food quality, consistency, and presentation. Implement and enforce strict adherence to food safety and sanitation regulations. Conduct regular inspections and implement corrective actions to ensure compliance. Inventory and Cost Control: Manage food inventory levels, minimise waste, and implement effective portion control practices. Collaborate with management to develop and monitor budgets, control costs, and optimise overall kitchen efficiency. Staff Training and Development: Train and develop kitchen staff on proper cooking techniques, plating presentations, and adherence to recipes and standards. Foster a culture of continuous learning and improvement. Health and Safety Compliance: Ensure compliance with health and safety regulations, including food handling, sanitation, and workplace safety procedures. Maintain accurate and up-to-date records and documentation. Job Benefits: Competitive salary Direct Deposit 401K Comprehensive Health Benefits Paid time off (PTO) Excellent room for growth and advancement Employee Discounts Qualifications: Minimum 3 years of experience as a Chef/Culinary Manager/Kitchen Manager in a full-service restaurant Strong culinary skills and a solid understanding of kitchen operations. Excellent leadership and team management abilities. In-depth knowledge of food safety and sanitation regulations. Ability to work in a fast-paced environment and handle pressure. Strong organizational and time management skills. Proficiency in inventory management and cost control practices. Flexibility to work evenings, weekends, and holidays as required. If you are a detail-oriented and motivated Kitchen Manager with a passion for delivering exceptional food and service, we want to hear from you. As part of our recruiting process, we may contact you regarding positions we feel are a good fit or engage with you via SMS text message. By clicking to submit your application, Superior Talent Source has your consent to communicate via SMS text message moving forward.

The Pub at 1802 and Summit Grill are looking for experienced managers. We believe in building a strong culture that strengthens our team and sets a foundation for a great guest experience. This position involves scheduling, inventory control, money handling systems and floor management. Email through here or direct to ******************* Position Overview: The Service/Bar Manager is responsible for the daily operations of the front of house functions in a restaurant, including appearance, guest experience, leadership of team members, scheduling of front of house positions, and effective communication with staff. Our Manager is accountable for ensuring extraordinary experiences through hospitality. Our Service/Bar Managers are responsible for executing quality and value in all steps of service, whether it be food execution, guest relations, or level of service. Our Managers play an active role in the dining room and are critical team members to ensuring extraordinary experiences for all our stakeholders. What We Expect of You: Engages with the team members and the guests Maintains a strong presence in the dining room, bar, and front door in order to ensure the guests are well taken care of and steps of service are being executed Oversees learning and development of hourly team Organizes scheduling for front of house team members Responsible for team development by interviewing and hiring front of house team members to maintain staffing goals Manages bar inventory and ordering Conducts inventory of wine, liquor, and beer Partners with all Managers to ensure all operations run smoothly Qualifications: Minimum 2 years high volume, full-service restaurant experience Warm, passionate, and committed to the industry Excellent communication skills Ability to remain calm, cool, and collected under pressure Self-Actualized, motivated, and dependable Self-discipline; maintained professional appearance

Job Description Are you a hardworking, service minded leader with a real passion for the hospitality industry? Are you looking to take a step towards building your restaurant manager career, instead of just working a job? We need extraordinary leaders like you to apply for this full service restaurant management position in Fort Wayne, IN As a Restaurant Manager, your experience and leadership skills will head up some of the nation's leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, train, and develop them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits Health Benefits Industry Standard Work Week (50-55 hour target) Attainable Bonus Program $35K - $45K Salary Great potential for growth Equal Opportunity Employer Key Responsibilities Practice safety as priority #1 for your restaurant team and customers Maintain a high ratio of return customers through great service Oversee guest services and resolve issues Coach and develop restaurant employees to build a cohesive team Promote, demonstrate, and lead a memorable customer restaurant experience You will: Have a minimum of 2 years in Restaurant Management Show success in previous positions Be physically fit and able to regularly walk, climb, crouch and move up to 50 pounds at a time Be able to thrive in a quick paced environment Demonstrate outstanding leadership, communication, and training Have a stable work history Does this sound like you? We'd love to hear from you! Send your resume today to Brian@HeadHunterBrian.com

JOIN TEAM TRILOGY At Trilogy, you'll experience a caring, supportive community that values each team member. We prioritize meaningful relationships, genuine teamwork, and continuous growth. With the stability of long-term care, competitive pay, and exceptional benefits, Trilogy offers a work environment where you're supported, appreciated, and empowered to thrive in your career. If you're ready to join a team committed to your success, Trilogy is where you belong and thrive! POSITION OVERVIEW As the Director of Food Services, Executive Chef, you will oversee the daily food service operations, ensuring menu development, food preparation, and service meet current federal, state, and local standards and regulations. You will lead a team to provide nutritious and appealing meals that enhance the residents' dining experience and overall quality of life, while maintaining strict adherence to health and safety guidelines. Key Responsibilities * Oversee food services operations by organizing, evaluating, and directing the Food Services Department, collaborating with Clinical, Environmental, Life Enrichment, and other related departments to ensure high standards of care and service. * Complete staff schedules and coordinate staffing to ensure optimal daily operations, in line with company policy and labor budgets. * Manage diet and meal preferences by processing diet changes and new diet requests from Clinical Services. Interview residents or family members within 24 to 72 hours of admission to complete an online preference form. * Maintain food and supply inventory by ensuring stock levels of staple and non-staple food, supplies, and equipment are at adequate levels, purchasing supplies and equipment as needed. * Control food, supply, and labor costs by staying within budget and effectively utilizing the company's spend-down sheet. Qualifications * High School Diploma or GED/HSE required and a minimum of 1 of the following: * 1-3 Years of Dining leadership experience in Senior Living; * Certified Dietary Manager (CDM) or Certified Food Service Manager (CFSM); * Similar national certification for food service management and safety from a nationally recognized certifying body * Associate's degree in Culinary Services or Hospitality LOCATION US-IN-Kendallville Orchard Pointe Health Campus 702 Sawyer Road Kendallville IN BENEFITS Our comprehensive Thrive benefits program focuses on your well-being, offering support for personal wellness, financial stability, career growth, and meaningful connections. This list includes some of the key benefits, though additional options are available. * Medical, Dental, Vision Coverage - Includes free Virtual Doctor Visits, with coverage starting in your first 30 days. * Get Paid Weekly + Quarterly Increases - Enjoy weekly pay and regular quarterly wage increases. * Spending & Retirement Accounts - HSA with company match, Dependent Care, LSA, and 401(k) with company match. * PTO + Paid Parental Leave - Paid time off and fully paid parental leave for new parents. * Inclusive Care - No-cost LGBTQIA+ support and gender-affirming care coordination. * Tuition & Student Loan Assistance - Financial support for education, certifications, and student loan repayment. TEXT A RECRUITER Demond ************** ABOUT TRILOGY HEALTH SERVICES Since our founding in 1997, Trilogy has been dedicated to making long-term care better for our residents and more rewarding for our team members. We're proud to be recognized as one of Fortune's Best Places to Work in Aging Services, a certified Great Place to Work, and one of Glassdoor's Top 100 Best Companies to Work. At Trilogy, we embrace who you are, help you achieve your full potential, and make working hard feel fulfilling. As an equal opportunity employer, we are committed to diversity and inclusion, and we prohibit discrimination and harassment based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws. NOTICE TO ALL APPLICANTS (WI, IN, OH, MI & KY): for this type of employment, state law requires a criminal record check as a condition of employment. As the Director of Food Services, Executive Chef, you will oversee the daily food service operations, ensuring menu development, food preparation, and service meet current federal, state, and local standards and regulations. You will lead a team to provide nutritious and appealing meals that enhance the residents' dining experience and overall quality of life, while maintaining strict adherence to health and safety guidelines. Key Responsibilities * Oversee food services operations by organizing, evaluating, and directing the Food Services Department, collaborating with Clinical, Environmental, Life Enrichment, and other related departments to ensure high standards of care and service. * Complete staff schedules and coordinate staffing to ensure optimal daily operations, in line with company policy and labor budgets. * Manage diet and meal preferences by processing diet changes and new diet requests from Clinical Services. Interview residents or family members within 24 to 72 hours of admission to complete an online preference form. * Maintain food and supply inventory by ensuring stock levels of staple and non-staple food, supplies, and equipment are at adequate levels, purchasing supplies and equipment as needed. * Control food, supply, and labor costs by staying within budget and effectively utilizing the company's spend-down sheet. Qualifications * High School Diploma or GED/HSE required and a minimum of 1 of the following: * 1-3 Years of Dining leadership experience in Senior Living; * Certified Dietary Manager (CDM) or Certified Food Service Manager (CFSM); * Similar national certification for food service management and safety from a nationally recognized certifying body * Associate's degree in Culinary Services or Hospitality At Trilogy, you'll experience a caring, supportive community that values each team member. We prioritize meaningful relationships, genuine teamwork, and continuous growth. With the stability of long-term care, competitive pay, and exceptional benefits, Trilogy offers a work environment where you're supported, appreciated, and empowered to thrive in your career. If you're ready to join a team committed to your success, Trilogy is where you belong and thrive!

Come to work for the best in the business and put your career on the fast track! McClure Oil Team Members are the Heart of our business. Our teams drive merchandising and marketing initiatives, and ensure our customers are receiving the best in the class customer service experience. We have a strong "promote from within" philosophy, which is a proven success since 80% of our Store Managers started their career as a Store Associate with us. If you would like to join a team that recognizes that people make a difference, we would love the opportunity to talk with you. Why Join Our Team: Be a part of a team that supports and encourages each other. Growth Opportunities: 80% of our Store Managers started as a Store Associate Flexible Schedule: Everyone deserves a work-life balance Paid Time Off: Get paid to relax and recharge Weekly Pay: Convenience of weekly paychecks Retirement Plan: We offer an amazing opportunity for your future retirement with a 6% match. We are looking for an Food Service Manager that can be a: Customer Service Superstar: Be the friendly face that greets all our customers. Offer assistance, answer questions and help customers achieve great customer experience Team player to ensure store environment is friendly and inviting to employees and guest Master Trainer to all store employees on food service procedures and safety Business savy to increase sales and profits for all food service program Creator of a friendly and positive work environment for employees. Serv Safe Certified Other Duties as Assigned Physical Requirements: Must be able to reach, stand and move about for at least 12 hours at a time Must be able to use a ladder, lift and move objects up to 50 lbs. or more Must have basic math and computer skills The information contained herein is not intended to be an all-inclusive list of the duties and responsibilities of the job, nor are they intended to be an all-inclusive list of the skills and abilities required to do the job. Management may, at its discretion, assign or reassign duties and responsibilities to this job at any time. The duties and responsibilities in this job description may be subject to change at any time. McClure Oil Corporation is an Equal Opportunity Employer.

Miss J's Diner is seeking a dedicated, experienced, and passionate Kitchen Manager/Chef to lead our back-of-house operations. This individual will be responsible for managing kitchen staff, maintaining food quality and consistency, overseeing inventory and ordering, and ensuring a safe and efficient kitchen environment. We serve classic diner fare with a focus on comfort, speed, and quality. Key Responsibilities: Kitchen Leadership: Supervise, train, and schedule kitchen staff. Lead by example to foster a positive and productive work environment. Ensure consistent execution of menu items according to recipes and presentation standards. Food Preparation & Quality Control: Oversee preparation, cooking, and plating of all dishes. Monitor food quality, portion sizes, and kitchen efficiency. Create daily specials and assist in menu development when needed. Inventory & Cost Control: Manage inventory levels and place orders with suppliers. Control food costs by minimizing waste and optimizing portion sizes. Maintain proper storage and rotation of ingredients (FIFO method). Health & Safety: Ensure kitchen operates in compliance with all local health and safety regulations. Maintain a clean, organized, and sanitary kitchen at all times. Conduct regular equipment maintenance checks and schedule repairs as needed. Administrative: Keep accurate records of food usage, waste, and labor. Work with the front-of-house and ownership team to improve operations and guest satisfaction. Handle staff scheduling and performance evaluations. Qualifications: Proven experience as a Kitchen Manager or Head Chef (2+ years preferred). Strong knowledge of kitchen operations and diner-style cuisine. Excellent leadership, communication, and organizational skills. Ability to work in a fast-paced environment and manage multiple tasks. ServSafe or other food safety certification preferred. Flexibility to work weekends, early mornings, evenings, and holidays as required.

Kitchen Manager Goal: The Kitchen Manager's role is to ensure Beer Barrel kitchen operations are held to company standards. This role is primarily responsible for keeping cost of goods, kitchen staffing, cleanliness, health and sanitation, safety, ticket times, and the kitchen training program in alignment with company expectations and store-specific goals. By analyzing our overall kitchen performance and implementing improvements, you ensure quality food is getting to our guests promptly. Responsibilities: Ensure food quality, presentation, and ticket times are the top priorities for each shift. Order inventory weekly to keep food costs at or below company goals and use Margin Edge to track COG progress while actively adjusting your processes to align with goals Ensure BOH staffing levels are met by actively hiring for terminations and/or seasonal help - complete all steps for successful onboarding and training for new hires Build relationships with your staff, be flexible with their scheduling needs, create a welcoming and enjoyable workplace, and provide praise performance feedback and developmental plans through timely evaluations to keep employee turnover to a minimum Collaborate with and oversee the Assistant Kitchen Manager (where applicable), providing regular guidance and directives, and scheduling weekly check-ins Responsible for all BOH interpersonal staff conflicts, including call-offs, progressive disciplinary action, and terminations, while collaborating with your General Manager Build weekly kitchen schedules that are in line with labor budgets, fair for staff and work with the flow of business Responsible for health and safety compliance with the state of Ohio, including ongoing training with team members, addressing issues at hand, maintaining temp logs, and storage Develop a team to ensure trucks are put away properly, including rotation and organization. Approve that all items on invoices are accounted for, and if not, take proper steps to make it right Communicate on an ongoing basis with your GM and maintenance team to flag high-priority needs and follow through until the task is completed Communicate and execute successful menu rollouts, menu changes, and product changes Manage the kitchen department's finished product quality and average ticket times, evaluate our areas of opportunity and collaborate with store managers and Director of Kitchen Operations to make necessary process improvements Oversee Cintas billing, product quality, and uniform program Evaluate the quality of kitchen tools, smallware, China, etc. and replace items not up to code Keep cleanliness as an ongoing project with weekly and daily cleaning, identify and assign larger tasks, create checklists, and follow through Qualifications: A minimum of 3 years of supervisory or management experience Knowledge of or certification in safe food handling procedures Experience leading diverse teams of people Experience training and mentoring new staff Strong judgment which can be used to set and achieve goals A positive and upbeat personality, capable of inspiring others Basic business math skills and computer literacy Work Environment: This position is a full-time, 50-hour, exempt salaried position This position reports directly to the General Manager This position is 100% in-person Beer Barrel Pizza & Grill is an equal opportunity employer. We offer a welcoming and inclusive environment in service of one another, our employees, the diverse customers we aim to serve, and the communities we call home. We do all of this with kindness, empathy and respect for each other.

Job Description Want to be part of a team that's more like friends and family than co-workers? O'Charley's Restaurant + Bar is known for offering good food, good times and some of the most awesome job opportunities around. That's because working at O'Charley's puts you in the company of friends and professionals who genuinely enjoy working with one another. In fact, O'Charley's is recognized as best in class by People Report and Chain Leader magazine for our team member referral program. Do you have a Passion to Serve and love to have fun while you work? Now Hiring: Restaurant Kitchen Manager If you have 2+ years of full service kitchen experience along with a passion for creating high quality food, a proven track record of achieving results and building a winning team, then we want to hear from you!We can offer you: Training - An in-depth & comprehensive Management Training Program Pay & Benefits - Extremely Competitive Salary and Benefits Package including Medical, Dental, Life, Company-Matched 401k, Short Term and Long Term Disability. Retirement Savings Plan - After 1 year of employment you are eligible to participate in the company's 401(k) plan upon reaching 21 years of age. Discounts - 25% discount on food and non-alcoholic beverages for team members to enjoy with their family and friends outside of their work shift Better quality of life - no late night bar hours! OUR TEAM BRINGS A LOT TO THE TABLE! O'Charley's Restaurant + Bar is an equal opportunity / e-verify employer. Ocharleys is a full service, casual dining restaurant chain. Ocharley Restaurant Kitchen Managers (KM) will manage restaurant back of house / kitchen teams along with assistant manager roles and duties while working as a member of the restaurant management team. Kitchen Manager or Culinary Manager experience is preferred in this Back of House leadership / Heart of House management role.

The Restaurant Manager is responsible for overseeing and managing the daily operations of the restaurant. PRIMARY ACCOUNTABILITIES: * Oversees food preparation, ensuring compliance with health, safety, food handling, and hygiene standards. * Ensures customer satisfaction with all aspects of the restaurant and dining experience. * Handles customer complaints, resolving issues in a diplomatic and courteous manner. * Ensures compliance with alcoholic beverage regulations. * Estimates food and beverage costs. * Manages inventory and purchases food and supplies. * Conducts daily inspection of restaurant and equipment to ensure compliance with health, safety, food handling, and hygiene standards. * Periodically evaluates restaurant equipment for repairs and maintenance, schedules for service. * Collaborates with chefs to develop appetizing menus. * Maintains sales records and tracks cash receipts. * Prepares and submits operations reports and other documentation requested by the regional manager. * Performs other duties as assigned. KNOWLEDGE, SKILLS, & ABILITIES: * Education/Certifications: o High school diploma or equivalent required. * Experience: o Previous restaurant experience required, management experience preferred. * Skills/Competencies: o Strong supervisory and leadership skills. o Excellent interpersonal skills with a focus on customer service. o Excellent time management skills. o Excellent organizational skills and attention to detail. o Familiarity with food handling, safety, and other restaurant guidelines. o Proficient with Microsoft Office Suite or related software. o Flexibility to work a minimum of 50 hours per week, with the possibility of additional hours or adjustments based on company and business needs. PHYSICAL REQUIREMENTS: When performing the duties of this job, the employee is frequently required to move throughout the workplace; sit, use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; balance, stoop, kneel and verbally communicate. The employee is occasionally required to lift and/or move up to 50 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. This description is intended to be only a general outline of the typical functions of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Management reserves the right to amend and change responsibilities to meet business and organizational needs as necessary. It is expected that the employee performs these and any other activities which may be assigned, or which may occur in the normal course of work. This description is not a contract or guarantee of employment nor does it alter the "at-will" relationship.

Our Restauarant group is looking for General Managers, Assistant Managers, Dining room Managers and Kitchen Managers . We are a growing restaurant group that will have over 4 full service bars and restaurants in less then a year. We are looking for strong candidates with restaurant and bar experience to manage a variety of full service themes.

Job DescriptionAre you a hardworking, service minded leader with a real passion for the hospitality industry? Are you looking to take a step towards building your restaurant manager career, instead of just working a job? We need extraordinary leaders like you to apply for this fast casual restaurant management position in Syracuse, IN As a Restaurant Manager, your experience and leadership skills will head up some of the nation's leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, train, and develop them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits Health Benefits Industry Standard Work Week (50-55 hour target) Attainable Bonus Program $40K - $50K Salary Equal Opportunity Employer Key Responsibilities Practice safety as priority #1 for your restaurant team and customers Maintain a high ratio of return customers through great service Oversee guest services and resolve issues Coach and develop restaurant employees to build a cohesive team Promote, demonstrate, and lead a memorable customer restaurant experience You will: Have a minimum of 2 years in Restaurant Management Show success in previous positions Be physically fit and able to regularly walk, climb, crouch and move up to 50 pounds at a time Be able to thrive in a quick paced environment Demonstrate outstanding leadership, communication, and training Have a stable work history Does this sound like you? We'd love to hear from you! Send your resume today!