Kitchen manager jobs in Franklin, TN - 546 jobs

Essential Functions: * Models and creates an environment in which the Guest is always right; ensures a positive Guest service experience. * Responds positively and quickly to Guest concerns. * Hires high quality people who demonstrate and ensure consistent Guest satisfaction. * Ensures all employees are trained and empowered to deliver total Guest satisfaction. * Evaluates each employee's ability to maintain high levels of Guest satisfaction. * Continuously improves the skills, knowledge and morale of all employees. * Train, coach and provide regular performance feedback (positive and corrective) * Makes a continuous effort to maintain a fun and enjoyable working experience in the restaurant at all times. * Develops and executes the business plan (key elements include fiscal responsibilities, manpower planning and local restaurant marketing) for the restaurant. * Utilizes labor effectively to meet budget. * Responsible for financial results * Executes company-wide marketing programs * Enforces all labor laws (federal, state and local). * Upholds company food safety, food handling and sanitation requirements, to ensure the health and safety of our Guests and employees. * Models and encourages CKE shared values. * Is completely focused on and driven by the Guest. * Is of high personal integrity and treats all employees with honesty, respect and dignity. * Is performance oriented and driven; clearly communicates performance expectations, measures performance results, recognizes and rewards good performance and is intolerant of poor performance. Qualifications - External EDUCATION High school diploma or equivalent. EXPERIENCE 3 - 5 years in management position (preferably restaurant experience) HOURS Able to work a standard 47 1⁄2 - 50 hour work week; able to work flexible hours necessary to manage and operate the restaurant effectively. Able to work the days and hours as designated (scheduled) by the General Manager or District Manager. SKILLS & ABILITIES * Basic knowledge of computers. * Financial/analytical aptitude including planning, budgeting, scheduling and P & L management. * Organizational, planning and time management * Team building skills. * Problem solving skills. * Good verbal and written communication skills. PHYSICAL ABILITIES: * Work long hours. * Stand for long periods of time. * Work around heat. * Work around others in close quarters. * Move throughout the restaurant and observe restaurant operations and employee work performance. * Able to lift 50 - 75 pounds comfortably. * Work with various cleaning products.

Were glad youre here. You may know us as the brand with Roast Beef and Curly Fries but we are also crafting incredible career opportunities. Youre in the right place if youre here for: Weekly Pay. Flexible Schedule. Free shift meal and family d Shift Manager, Manager, Customer Service, Restaurant

Starting at $68,000-$75,000! *Fantastic Opportunity* *100% Scratch Kitchen* Kitchen Manager Essential Functions: Knowledge of all dining room and kitchen systems and operation. Must demonstrate the ability to run effective shifts in all aspects of the restaurant. Provides direction, coaching, training and development for assistant managers and all team members including food quality, service standards, safety and sanitation, and company policies and procedures. Ensures consistent execution of all systems, standards and cost controls. Responsible for establishing and appropriately communicating goals to General Manager and Local Owner on a regular basis. Communicates effectively with the guest, team members, management team, local owner, Station 5 team, and vendors. Effectively maintains cleanliness of exterior and interior facilities and ensures sufficient supply levels for team members to execute their responsibilities. Oversees BOH schedules, effectively maintaining staffing levels, labor goals and guest satisfaction. Oversees department inventory procedures and is able to coach and develop assistant managers to complete weekly inventory in their area of responsibility. Effectively manages BOH budgets including forecasting. Interviews and assists in the hiring of all departments to maintain appropriate staffing par levels. Effectively manages assistant managers and team members to ensure all food and service standards are met each shift and ensures all guests have a great experience. Follows safety procedures and standards when operating all equipment. Ability to handle multiple priorities, work under stress and exercise good judgment. Experience and Educational Requirements: High school diploma or general equivalency diploma (GED). Some college preferred. Three to five years of high volume full-service restaurant management experience preferred. Exceptional leadership and motivational skills required. Must be able to attract, train, develop and retain the very best Team Members in the industry. Exceptionally strong guest service focus with the ability to provide an exceptional dining experience for every guest. Ability to define, measure and attain financial goals for the restaurant, with a focus on year-over-year sales growth, guest count increases, effective staffing levels, guest service measurements, cost of goods and labor cost management. Physical Requirements (Reasonable Accommodations may be requested): Performs duties that require bending, lifting, reaching and turning. Transports items and containers (weighing up to 50 lbs.). Able to stand up to 8 hours or longer if needed. Additional requirements include: Ability to sit or stand for extended periods of time and work in a restaurant environment. Ability to lift at least 50 pounds. Ability to talk and hear, and use hands repetitively to finger, handle, feel or operate kitchen equipment and other standard office equipment; reach with hands and arms; bend, kneel and crouch and climb. Climbing ladder and step stool. Exposure to heat. Dexterity required for handling food items and dishes. The essential functions and requirements listed in this job description are not intended to be all‐inclusive. Other duties and responsibilities may be assigned as needed to meet the ongoing needs of the restaurant. 999

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 Brentwood, TN As a Restaurant Kitchen Manager, your experience and leadership skills will head up some of the nation's leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, 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 $65K - $75K Salary Equal Opportunity Employer Key Responsibilities Practice safety as priority #1 for your restaurant team and customers Maintain a high ratio of return customers through great service Oversee guest services and resolve issues Coach and develop restaurant employees to build a cohesive team Promote, demonstrate, and lead a memorable customer restaurant experience You will: Have a minimum of 2 years in Restaurant Management Show success in previous positions Be physically fit and able to regularly walk, climb, crouch and move up to 50 pounds at a time Be able to thrive in a quick paced environment Demonstrate outstanding leadership, communication, and training Have a stable work history Does this sound like you? We'd love to hear from you! Send your resume today!

At The Chop House, we are a classic American steakhouse with a relaxed and inviting atmosphere, and we stand for quality in all that we do. Our service and our food are guaranteed! Our team is fully committed to exceeding our guests' expectations by providing superior value and quality-driven dining experiences. We pledge to make a positive difference to all those who make our success possible. We are a growing company looking for talented and driven individuals that are excited and passionate about hospitality. Opportunity for growth and prosperity within our company are among some of the many benefits and perks. Primary Responsibilities: Manage day to day operations of the restaurant Ensure guests receive the highest level of service Assist with recruiting, retaining, and developing staff Reports directly to the general manager Management Benefits & Perks: Industry-leading compensation Over $5K/year manager comp Health, dental, vision insurance including prescription drug coverage Company-paid short-term disability, long-term disability and life Insurance Voluntary accident and critical illness insurance plans Employee Assistance Program Paid vacation time Quarterly bonus opportunities Fun, travel-paid seminars & training Closed Thanksgiving and Christmas Day Career growth plans from entry-level up to General Manager Come grow with us! Supplemental pay Bonus pay Benefits Health insurance Dental insurance Vision insurance Employee discount Paid training Life insurance Paid time off Disability insurance

Vintage Vine 100 (Franklin, TN) seeks a sharp Kitchen Lead to run a cold-assembly tapas program during our kitchen refresh. You'll set PARs, manage product, plate beautiful boards, and train 2 prep/line cooks. Clean, fast, hospitality-first. Evenings/weekends. Competitive pay + shift meal + wine education. Send resume/availability to **************************** with subject “Kitchen Lead - VV100”.

Job Description Truce will be launching in April of 2026. Our flagship location will be in Franklin, TN. Join the movement!Truce is built on the belief that real food, integrity, and purpose can ignite a movement. We're creating a new kind of restaurant. One that proves convenience and uncompromised quality can coexist. We set out to build a concept that refuses to choose between speed, authenticity, and extraordinary flavor and quality. At Truce, there are no compromises.Our mission is to change the way our Guests eat by serving chef-crafted meals made from wholesome, all natural, seed-oil-free ingredients prepared with heart and sourced with purpose. We believe people deserve food that matches their ambition, their values, and their pursuit of a better life.Food should fuel your best life, and that belief is baked into everything we do. From house-made dressings and sauces to fresh-baked breads and pastries. Truce is our answer to those demanding more. More honesty, more flavor, more care, and more purpose in every bite. This is a brand built for people who feel a fire for purpose-driven work, who believe great food can change lives, and who want to be part of something that stands for more.Truce is led by owner and CEO Matt Frauenshuh, an industry veteran who grew a small family of seven restaurants into over 250 locations across 14 states.Matt knows how to build from the ground up, how to take risks with confidence, and how to roll up his sleeves to make a vision reality, and he's assembling a team to do it again.We're seeking trailblazers with that same spirit: courageous, entrepreneurial, ready to hustle, and energized by the chance to help shape a brand destined to disrupt the industry. If this mission speaks to you and your lifestyle, your values and your drive, let's build this together! Position Summary The Culinary Manager (Kitchen Manager) is responsible for leading all Back-of-House operations and setting the culinary execution standard for Truce. This role ensures the restaurant delivers exceptional food quality, safety, speed, and consistency across every shift and daypart, while maintaining a clean, highly organized, high-performing kitchen environment. The Culinary Manager oversees all kitchen systems including prep and production planning, line execution, recipe and portion adherence, food safety and sanitation, inventory controls, and team training. This leader plays a critical role in driving operational excellence and protecting the Truce brand promise of clean, chef-driven, made-from-scratch food served with convenience in an elevated environment. The ideal candidate is a disciplined, hands-on kitchen leader with strong high-volume experience, a passion for fresh food and scratch execution, and a proven ability to build and develop teams in a fast-paced restaurant setting. Operational Excellence & Kitchen Execution · Own day-to-day execution of all kitchen production, including prep, line execution, expo support, plating, and hold-time management. · Maintain uncompromising standards for food quality, speed, accuracy, and presentation-every order, every day. · Drive strong ticket times and throughput by optimizing kitchen deployment, line setup, communication, and expo workflow. · Oversee station readiness, par levels, prep planning, and execution across all dayparts. · Ensure consistent adherence to recipes, build charts, portion controls, and cooking procedures to protect the guest experience and food cost. · Maintain kitchen cleanliness and organization at a level that reflects a premium brand (line, prep, walk-ins, dish, storage, etc.). Scratch Kitchen & Clean Ingredient Standards · Lead kitchen execution aligned with Truce's premium promise: all-natural ingredients, nothing artificial, and no seed oils. · Ensure correct receiving, storage, rotation, and handling of fresh food products to protect quality and safety. · Maintain exceptional standards for freshness, holding procedures, labeling, and minimizing waste. · Partner with the Managing Partner and leadership team to reinforce consistent execution of culinary systems as the concept scales. Restaurant Leadership (All-Manager Expectations) · Lead full shifts across all dayparts (breakfast, lunch, dinner), including opening, mid, and closing responsibilities. · Function as the Manager-on-Duty (MOD) and maintain operational control of both BOH and FOH as needed. · Cross-train and perform in all positions as needed to maintain throughput and team rhythm. · Uphold legendary hospitality standards and ensure every guest feels welcomed and cared for-regardless of department focus. · Partner with the Managing Partner and other managers to execute daily priorities, staffing plans, and performance goals. Food Safety, Allergen Handling & Compliance · Be the kitchen leader and standard setter for food safety and sanitation practices. · Enforce proper allergen handling, avoidance of cross-contamination, and cleanliness protocols exceeding regulatory requirements. · Ensure all kitchen team members are trained and consistently perform to ServSafe and Truce standards. · Maintain daily line checks, temperatures, logs, and cleaning routines to protect guests and brand. Training, Development & Team Accountability · Recruit, train, develop, and coach BOH team members to execute consistently at a high level. · Build bench strength through consistent training pathways and performance standards. · Lead with clarity, high expectations, and a team-first mindset-creating pride in kitchen excellence. · Hold teams accountable for speed, execution, cleanliness, food handling, and teamwork. · Maintain high morale by promoting clear communication, positive energy, and a sense of team unity, especially during peak operational periods. Inventory, Ordering & Cost Control · Support inventory management and ordering in partnership with the Managing Partner. · Protect food cost by controlling waste, overproduction, portioning, and correct storage/rotation. · Ensure accurate receiving practices, product integrity checks, and correct invoice handling. · Use kitchen data points (waste, ticket times, product mix, pars) to improve performance and profitability. ____________________________________________________________________________________________ Qualifications & Experience · Education: High school diploma or G.E.D. equivalent. · Minimum Age: Must be 21 years of age or older. Experience & Training: Minimum of 3 years of experience as a Kitchen Manager in a high-volume restaurant environment, preferably within the fast-casual or polished casual dining segment. Scratch kitchen experience is strongly preferred. · Other: · Must possess and maintain a valid driver's license. · Must successfully pass a background check. · Possession of Valid Server Permit (ABC Card) · Possession of ServSafe Certification · Flexibility to work evenings, weekends, and holidays as needed.

Job Description Casual Dining Kitchen Manager Serve up more than just food-serve community, purpose, and growth. We're looking for a Kitchen Manager ready to lead with passion, build a rock-star team, and bring scratch-made goodness to life, all while making a real impact. What You'll Be Doing Own the kitchen: from purchasing and prep to plating and presentation. Coach, lead, and inspire your Back‑of‑House crew to exceed standards. Optimize operations-manage costs, streamline prep, and reduce waste. Uphold food safety with taste/temp checks and compliance training. Hire, develop, and celebrate performers-provide feedback and growth. Cultivate a positive, fun, and community-focused kitchen culture. Experience Needed Proven kitchen leadership managing recipes, staff, and food safety. Strong cost control and ordering acumen. Excellent communication and coaching skills. Passion for scratch-made food and delivering outstanding quality. • Prior experience in high-volume, fast-paced restaurant kitchens. (Casual Dining) 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.

Participates in management of all areas of the Restaurant Division, directly responsible for managing assigned areas. Coordinates activities related to staff, food procurement, menu planning, and orchestration of various systems within complex, multi-faceted restaurant operations. Responsible for monitoring and providing assurance of food safety, quality, service standards, personnel safety and compliance with all regulatory and Company standards. Responsible for direct management of assigned restaurant personnel. Assures appropriate delivery practices, complete and thorough tracking, and safe handling of products in accordance with all regulatory standards. Assists and covers for other managers at various locations and hours. Supervises personnel including selection, training, coaching, performance evaluation, salary administration, records retention and compliance with all regulations, policy and contractual standards. What You'll Do * Management responsibilities in the supervision of personnel including selection, training, coaching, performance evaluation, salary administration, records retention and compliance with all regulated, policy and contractual standards. * Directly manages or coordinates and negotiates with other managers the purchasing, product handling, preparation and service of food items. * Directly manages expense control of supplies, food, temp labor of the areas assigned. May have impact in other areas for similar expenses. * Manages safe food handling practices of all assigned locations and staff to comply with regulatory standards. * Responsible for sound financial decision-making of expense management in multiple areas, including labor hours, food expenses, uniforms, temporary staff utilization and other costs incurred in the variable services of the Restaurant. * Continuously seeks to improve service and culinary product development to provide maximum value of the program. * Performs special projects related to improvement of the Restaurant Division or the Company. * Provides coverage as needed at various Restaurant locations and service hours. * Participates in the Quality Assurance and Standards Program of the Restaurant Division to assure compliance relating to regulated standards and division policies. Recommends division training, quality improvements, measurement tools of critical control points, and other aspects of improved safety, infection control, sanitation and regulatory compliance. * Responsible for the on-the-job training for new Restaurant employees. * Responsible for the effective management of his/her staff to ensure compliance with NM's Affirmative Action Program. What You Bring * Bachelor's Degree with an emphasis in Hospitality, Business, Dietetics, Culinary Arts or Food Management and 4 years related work experience, or an equivalent combination of education and progressively responsible work experience in a multi-faceted, large-volume food service operation. * Three to five years of practical management experience working with skilled employees, entry level employees who require regular supervision and temporary employees who require short-term training and immediate direction. * Five years management experience in a management role that requires knowledge in food service techniques, hiring, coaching, conducting formal performance reviews, making critical personnel and business decisions, developing budgets and analyzing costs. * Required business knowledge includes Cost accounting as it relates to recipe development, purchasing, food production, and labor utilization, customer service techniques and practices in the hospitality industry, risk management, project management/leadership skills, planning, creative problem solving, management of diverse work groups, and management of operations with fluctuating demands. * Ability to work as member of a management team. * Effective human relation and oral and written communication skills are essential. * Must have a track record of delivering high quality services and maintaining sound financial results of related expenses. What You Have * Accountability: Holds self and their direct reports accountable for measurable, high-quality, timely, and cost-effective results, delivery, and execution. Determines objectives, sets priorities, delegates work to direct reports, and accepts responsibility for mistakes. * Attention to Detail: Focuses on specific details to spot and correct errors in advance of them being found and surpass quality expectations. Performs work with thorough proofreading for presentation, content, accuracy, and overall quality. * Business Influence: Collaborates, communicates and influences direct reports, stakeholders, and other business functions based on understanding of the marketplace, organizational needs, and the client as a people manager. * External Collaboration: Demonstrates professionalism and communicates effectively while acting as an advocate and representative for NM in external engagements. Works strategically with external organizations (peer organizations, industry counsels, and/or regulatory agencies) to meet business needs and uphold NM's reputation as an industry leader. * Food Safety/Compliance * Food and Beverage Knowledge * Talent Development & Planning: Develops direct reports' skills based on organizational objectives, evaluates skill gaps, and manages succession planning to develop more capable direct reports, diverse, strong teams and better organizational performance in an equitable and inclusive manner. * Teamwork: Engages in others' behaviors to generate strong team cohesion and orientation. Facilitates open dialogue within and across teams to create trust and understanding. Shares collective successes and opportunities to improve as a group. * Vendor Management: Manages third partner vendors/outsourcing relationships, search agencies, and departmental budgets to deliver business objectives. Ability to negotiate vendor contracts, communicate internal stakeholder needs to the vendor, and evaluate potential vendors as needed. #LI-onsite Compensation Range: Pay Range - Start: $45,220.00 Pay Range - End: $83,980.00 Geographic Specific Pay Structure: Structure 110: $49,770.00 USD - $92,430.00 USD Structure 115: $52,010.00 USD - $96,590.00 USD We believe in fairness and transparency. It's why we share the salary range for most of our roles. However, final salaries are based on a number of factors, including the skills and experience of the candidate; the current market; location of the candidate; and other factors uncovered in the hiring process. The standard pay structure is listed but if you're living in California, New York City or other eligible location, geographic specific pay structures, compensation and benefits could be applicable, click here to learn more. Grow your career with a best-in-class company that puts our clients' interests at the center of all we do. Get started now! Northwestern Mutual is an equal opportunity employer who welcomes and encourages diversity in the workforce. We are committed to creating and maintaining an environment in which each employee can contribute creative ideas, seek challenges, assume leadership and continue to focus on meeting and exceeding business and personal objectives.

Job Description Who We Are Born from a cozy café in New Orleans' Mid-City neighborhood, The Ruby Slipper Restaurant Group has grown into 26 brunch restaurants across the Southeast-and counting! Our sister concepts, Ruby Slipper Café and Ruby Sunshine, serve up craveable, from-scratch brunch with the spirit, soul, and hospitality of New Orleans at the heart of everything we do. We believe great food starts with great people-and that's where you come in. Ruby Wants An experienced Restaurant Manager who's excited to lead a brunch-only , fast-growing concept built on great food, genuine hospitality, and good vibes. You're a motivated morning person who knows how to manage both pancakes and people with confidence and care. You take ownership of the restaurant, inspire your Krewe to be their best, and ensure every guest leaves feeling welcomed, cared for, and already planning their next visit. What Success Looks Like in This Role 2-3 years of Restaurant Management experience in a fast-paced, high-volume, full-service environment Ability to confidently lead the restaurant in the absence of the General Manager Hands-on leadership experience in both FOH and BOH (required) Strong BOH leadership experience preferred A demonstrated upward career trajectory and a true passion for hospitality A people-first leader who values, respects, and earns the trust of their Krewe Clear, effective verbal and written communication skills A commitment to team development, accountability, and continuous improvement At Ruby, we don't just run restaurants, we build teams, create memories, and serve brunch with heart. Ruby's Competitive Benefits Include: Medical and Dental Group Benefits Company provided Life Insurance Benefits Paid Time Off Generous Profit-based Bonus Plan 401K Plan with employer match Opportunity for Growth and Pay Increases

Connors Steak & Seafood is growing, and we need you! Specializing in aged steaks and fresh seafood, as well as gourmet salads, pastas and more, Connors Steak & Seafood is committed to providing a superior dining experience each and every day. Our mission is to exceed all of our guests' expectations through quality-driven offerings and service. We pledge to make a positive difference to all those who make our success possible. We are a growing company looking for talented and driven individuals that are excited and passionate about hospitality Opportunity for growth and prosperity within our company are among some of the many benefits and perks... Management Benefits & Perks: Industry-leading compensation Over $5K/year manager comp Health, dental, vision insurance including prescription drug coverage Company-paid short-term disability, long-term disability and life Insurance Voluntary accident and critical illness insurance plans Employee Assistance Program Paid vacation time Quarterly bonus opportunities Fun, travel-paid seminars & training Closed Thanksgiving and Christmas Day Career growth plans from entry-level up to General Manager Primary Responsibilities: Manage day to day operations of the restaurant Ensure guests receive the highest level of service Assist with recruiting, retaining, and developing staff Thank you for your interest! Supplemental pay Bonus pay Benefits Health insurance Dental insurance Vision insurance Flexible schedule Life insurance Employee discount Paid training Paid time off Disability insurance

Coordinate the food service program, in keeping with nutritional guidelines, residence policies and food service budget. Order and prepare food, dining service, food service for special events and activities, maintain food inventory, maintain regulatory compliance, and direct food service employees. Lead with Flavor. Serve with Heart. Nourish a Legacy. At Legacy Senior Living, food is more than nourishment-it's comfort, community, and care. As the Food Service Director, you'll lead our dining program with passion and purpose, creating meals that delight the palate and warm the heart. Through your leadership, you'll ensure that every dining experience reflects the excellence, hospitality, and faith-driven care that make Legacy communities feel like home. Your Mission as Food Service Director As the Food Service Director, you'll oversee all aspects of dining operations-from menu planning and food preparation to staff development and sanitation compliance. You'll ensure meals are nutritious, beautifully presented, and served with kindness and efficiency. Your leadership transforms dining into more than a service-it becomes a highlight of each resident's day and a reflection of Legacy's mission to serve with honor, faith, and integrity. What You'll Lead Food & Inventory Management * Plan and implement weekly menus that meet residents' nutritional needs, dietary restrictions, and personal preferences while incorporating seasonal variety. * Maintain an adequate inventory of foods and supplies from approved vendors, staying within established budget parameters. * Monitor inventory levels, food costs, and waste control for efficiency and fiscal responsibility. * Collaborate with the Executive Director and team to meet quality and financial goals for the department. Food Preparation & Dining Service * Oversee and participate in daily food preparation and cooking to ensure meals are nutritious, flavorful, and attractively presented. * Ensure meals are served on time, at appropriate temperatures, and with a positive, service-oriented approach. * Support residents' independence during mealtimes, providing adaptive equipment or assistance as needed. * Visit with residents during mealtimes to gather feedback and ensure satisfaction. * Coordinate and prepare food service for special events, holidays, and themed meals. * Encourage resident engagement in the dining program and provide forums for their feedback and suggestions. * Assist in fostering a warm, restaurant-style dining atmosphere that enhances quality of life. Regulatory Compliance & Sanitation * Ensure compliance with HACCP, local health department regulations, and Legacy's food safety policies. * Maintain a clean, organized, and sanitary kitchen environment at all times. * Oversee proper storage, labeling, and handling of food in accordance with infection control and safety standards. * Ensure all team members follow state and federal guidelines for food safety and personal hygiene. * Schedule and oversee regular deep cleaning, temperature checks, and safety inspections. Leadership, Hiring & Training * Recruit, hire, and train qualified food service team members. * Lead by example, promoting teamwork, professionalism, and a culture of servant leadership. * Schedule and supervise staff to ensure adequate coverage and efficient service. * Conduct regular performance reviews, providing coaching, feedback, and recognition for excellence. * Maintain compliance with all company training and safety requirements. * Provide mentorship and development opportunities to foster professional growth within the department. * Respond promptly to on-the-job injuries or safety incidents in accordance with company policy. Who You Are * A passionate and experienced culinary professional dedicated to serving seniors with excellence and heart. * Prior experience as a Food Service Director, Executive Chef, or Dining Manager in senior living, healthcare, or hospitality (preferred). * Knowledgeable in nutrition, menu planning, sanitation, and regulatory compliance. * A strong communicator and positive leader who motivates teams with respect and encouragement. * Organized, detail-oriented, and able to balance creativity with compliance and budgeting. * ServSafe Certified (or ability to obtain certification upon hire). * Must pass background checks and meet all state and company licensing and training requirements. Why Legacy? At Legacy Senior Living, every meal is an act of care. You'll be part of a team that values your creativity, leadership, and commitment to service. Here, you'll find purpose in your work and pride in every plate you serve. We offer: * Competitive salary * Health, dental, vision, and life insurance * Paid time off & 401(k) with company match * Telehealth access and employee wellness programs * Professional development and certification support * A faith-driven culture built on compassion, teamwork, and excellence Join Our Legacy If you're ready to lead with purpose, cook with passion, and make every meal meaningful, join Legacy Senior Living-where food feeds not only the body, but the heart and soul. * Minimum of one year experience as a chef/cook * Supervisory or management experience preferred * Current food service sanitation certificate * Desire to work with older adults

Restaurant Manager Casual Dining Concept Mount Juliet, TN Job Description: The Restaurant Manager is responsible for leading department-level restaurant operations; models and demonstrates leadership grounded in our company's core values. A successful Restaurant Manager consistently delivers balanced results through our systems, methods, and procedures. This will lead to sustained growth in sales and profits achieved through personal, people, business, and results leadership. Our Restaurant Manager will realize our team members are the primary factor to ensure the success of our business. As the Restaurant Manager you will be responsible for hiring and retaining a talented team and providing opportunities for their professional growth. Benefits: • Excellent Compensation • Medical/Dental/Vision Coverage • Short- and Long-Term Disability • Life Insurance up to 6 times your salary • 401(K), Paid Retirement Plan • Paid Vacation • Quarterly Bonus Plan Qualification: • The Restaurant Manager should always act as a “Brand Ambassador” for our company • The Restaurant Manager must be extremely guest orientated with the highest degree of honesty and integrity • A solid track record is achieving financial results is a must for the Restaurant Manager • A true desire to mentor and develop others is a train the Restaurant Manager must have • Three plus years of restaurant management experience in a high-volume atmosphere is a must for the Restaurant Manager Apply Now- Restaurant Manager located in Mount Juliet, TN. To be considered for this position, email your resume to **************************. #ZRTM 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, Gecko Hospitality has your consent to communicate via SMS text message moving forward. Terms of Service are available at ************************************** Privacy Policy can be found at **************************************** Message and data rates may apply, depending on your mobile phone service plan. For more help reply “HELP” to your texts or you can opt-out by replying STOP

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 Bar Manager You will be responsible for restaurant operations including driving and building sales and profitability and will ensure that each guest who walks through the O'Charley's door is highly satisfied with their entire dining experience including excellent service and standards. You will provide direction, training and coaching to team members while understanding and demonstrating O'Charley's standards, policies and procedures, Vision of “A Passion to Serve,” and our Mission of focusing on our guests, each other, our stakeholders and the communities in which we do business. At all times you must demonstrate O'Charley's Values of Respect, Excellence, Communication, Inclusion, Performance and Ethics. We would like for you to have: 2 years of restaurant bar management experience Full Service bar experience A proven track record of achieving results and building a winning team general knowledge of operational procedures and shift positions Experience managing and training hourly team members 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. In this Ocharley Restaurant Management (RM) role, you will manage restaurant front of house / service teams along with assistant manager roles and duties working as a member of the restaurant management (AM) team. Previous bartender manager / bar management experience in a full service restaurant bar environment is preferred for this role.

Job Description The Taco Bell Team Member is the first face that customers see when they walk through the door or first voice they hear when they place a drive-thru order so YOU will set the tone for the Taco Bell customer experience and bring the great Taco Bell tastes to life. This is a very important job for a friendly, helpful individual who enjoys working in a fast-paced environment and paying attention to detail. Key responsibilities include taking orders or preparing food, assisting in resolving any service or food issues, maintaining food-safety standards and maintaining a clean, safe work and dining environment. A successful candidate will have a clean and tidy appearance, good work habits and a positive attitude. If you want to build a great career while providing fast, fun and friendly service to our customers, Taco Bell is the place to learn, grow and succeed!

At The Chop House, we are a classic American steakhouse with a relaxed and inviting atmosphere, and we stand for quality in all that we do. Our service and our food are guaranteed! Our team is fully committed to exceeding our guests' expectations by providing superior value and quality-driven dining experiences. We pledge to make a positive difference to all those who make our success possible. We are a growing company looking for talented and driven individuals that are excited and passionate about hospitality. Opportunity for growth and prosperity within our company are among some of the many benefits and perks. Primary Responsibilities: Manage day to day operations of the restaurant Ensure guests receive the highest level of service Assist with recruiting, retaining, and developing staff Reports directly to the general manager Management Benefits & Perks: Industry-leading compensation Over $5K/year manager comp Health, dental, vision insurance including prescription drug coverage Company-paid short-term disability, long-term disability and life Insurance Voluntary accident and critical illness insurance plans Employee Assistance Program Paid vacation time Quarterly bonus opportunities Fun, travel-paid seminars & training Closed Thanksgiving and Christmas Day Career growth plans from entry-level up to General Manager Come grow with us! Supplemental pay Bonus pay Benefits Health insurance Dental insurance Vision insurance Employee discount Paid training Life insurance Paid time off Disability insurance

Job Description We are seeking a skilled and motivated Kitchen Manager to help oversee the culinary team at a fun Casual Dining restaurant. As the Kitchen 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 effectively, minimize waste, and implement efficient portion control practices. Collaborate with management to develop and monitor budgets, control costs, and optimize 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 three (3) years of experience as a Kitchen Manager in a full-service casual dining 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 recruitment process, we may contact you regarding positions that we believe are a good fit, or engage with you via SMS text message. By clicking to submit your application, you consent to Superior Talent Source communicating with you via SMS text message moving forward. .

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 Bar Manager You will be responsible for restaurant operations including driving and building sales and profitability and will ensure that each guest who walks through the O'Charley's door is highly satisfied with their entire dining experience including excellent service and standards. You will provide direction, training and coaching to team members while understanding and demonstrating O'Charley's standards, policies and procedures, Vision of "A Passion to Serve," and our Mission of focusing on our guests, each other, our stakeholders and the communities in which we do business. At all times you must demonstrate O'Charley's Values of Respect, Excellence, Communication, Inclusion, Performance and Ethics. We would like for you to have: * 2 years of restaurant bar management experience * Full Service bar experience * A proven track record of achieving results and building a winning team * general knowledge of operational procedures and shift positions * Experience managing and training hourly team members 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. In this Ocharley Restaurant Management (RM) role, you will manage restaurant front of house / service teams along with assistant manager roles and duties working as a member of the restaurant management (AM) team. Previous bartender manager / bar management experience in a full service restaurant bar environment is preferred for this role.

Job Description The Taco Bell Team Member is the first face that customers see when they walk through the door or first voice they hear when they place a drive-thru order so YOU will set the tone for the Taco Bell customer experience and bring the great Taco Bell tastes to life. This is a very important job for a friendly, helpful individual who enjoys working in a fast-paced environment and paying attention to detail. Key responsibilities include taking orders or preparing food, assisting in resolving any service or food issues, maintaining food-safety standards and maintaining a clean, safe work and dining environment. A successful candidate will have a clean and tidy appearance, good work habits and a positive attitude. If you want to build a great career while providing fast, fun and friendly service to our customers, Taco Bell is the place to learn, grow and succeed!