Kitchen manager jobs in Gloucester, NJ

We are seeking an experienced and dynamic Catering Manager to oversee all aspects of our corporate dining services. The ideal candidate will be responsible for managing daily operations, ensuring high-quality food and service, and maintaining excellent client relationships. This role requires strong leadership, organizational, and communication skills to deliver exceptional dining experiences for our corporate clients. Monday-Friday Schedule, no nights or weekends! Job Responsibilities Operational Management: Oversee the daily operations of the corporate dining facility, including food preparation, service, and cleanup. Team Leadership: Recruit, train, and manage a team of catering staff, ensuring high performance and adherence to company standards. Client Relations: Build and maintain strong relationships with corporate clients, understanding their needs and ensuring satisfaction. Menu Planning: Collaborate with chefs to design and update menus that meet client preferences and dietary requirements. Quality Control: Ensure all food and beverages meet quality standards and are presented attractively. Budget Management: Monitor and manage the catering budget, including cost control, inventory management, and financial reporting. Event Coordination: Plan and execute corporate events, meetings, and special occasions, ensuring seamless service and client satisfaction. Compliance: Ensure compliance with health and safety regulations, company policies, and industry standards. Qualifications Proven experience as a Catering Manager or similar role in a corporate dining environment. Strong leadership and team management skills. Excellent communication and interpersonal abilities. Exceptional organizational and multitasking skills. Knowledge of food safety and sanitation regulations. Ability to work flexible hours, including evenings and weekends, as needed. Degree in Hospitality Management, Culinary Arts, or related field preferred. Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .

Job Description:The Kitchen Manager at Oyster House is responsible for overseeing all kitchen operations, ensuring the quality and efficiency of food production. This includes managing kitchen staff, maintaining inventory levels, and ensuring all food safety standards are met. The Kitchen Manager works closely with the management team to maintain operational efficiency, minimize waste, and ensure a high standard of food quality. Key Responsibilities & Accountabilities: Manage kitchen staff, ensuring proper staffing levels, training, and development. Maintain inventory levels, order supplies, and track food costs to ensure budget compliance. Ensure food safety standards and cleanliness are maintained at all times. Monitor food production to ensure quality, consistency, and efficiency. Develop schedules for kitchen staff and ensure all shifts are covered. Work with the management team to address any operational challenges, including supply chain issues or staffing concerns. Lead by example in providing hands-on assistance in food preparation and kitchen management. Qualification Requirements: Must be able to pass TSA federal background check to work in the airport. Minimum of 3 years of experience in kitchen management or a similar role, with a strong understanding of kitchen operations. Experience in purchasing, food cost control, and inventory management. Proven ability to lead and develop kitchen teams.

Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable Assistant Kitchen Managers / Sous Chefs (Culinary staff). !! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Control Inventory Assist in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request items Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise kitchen personnel Actively engage in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production/leftovers Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events SAFE SPECIAL DIET AND ALLERGEN FOOD PREPARATIONS Assist in developing and tasting recipes Assist in planning menu Recommend equipment purchases May act as a Front of House supervisor in the absence of other Wolfoods staff Requirements: 2+ years High Volume Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Must work a Minimum 6-days 70-hours per week Must live on-site in a rural setting with the possibility of shared living spaces Must be able to stand for long periods of time Must be able to work for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend, stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to cook from scratch Institutional and batch cooking experience - Highly Desirable Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay based on skill, experience and position. Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer To Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Job Description Chef de Cuisine/Head Chef Popular Tavern & Restaurant, Reopening in Philadelphia, PA Salary: $65,000 - $75,000 + benefits, dining perks, etc. Job Qualifications: Proven experience in a professional kitchen, ideally with Sous Chef experience or higher Strong culinary skills with a focus on presentation and quality Excellent leadership and management skills Ability to work collaboratively with a team Passionate about food and fostering a positive workplace culture Capable of working under pressure and handling multiple tasks efficiently Knowledge of labor and COGS management is a plus Job Responsibilities: As the CDC/Head Chef, you will be expected to: Lead and inspire the culinary team to deliver high-quality, delicious tavern fare Collaborate with the Executive Chef and General Manager on menu development and improvements Oversee kitchen operations and ensure all culinary standards are met Manage kitchen inventory and ordering, ensuring cost control and proper stock levels Train and mentor junior kitchen staff and develop future leaders in the culinary team Ensure health and safety protocols are strictly adhered to, maintaining a clean and safe kitchen environment Work closely with the opening GM and Executive Chef to establish a strong kitchen brand Join us and become the vibrant CDC/Head Chef our team needs to shine! If you're eager to bring your culinary talents to a newly renovated, high-energy location, we want to hear from you. Please email your resume directly to ************************* for immediate consideration.

High-earning Kitchen Manager role with weekly pay, stable schedule, and a supportive tavern culture in Eastampton, NJ. Kitchen Manager - $65K-$70K | Neighborhood Restaurant | Weekly Pay Lead a busy neighborhood restaurant kitchen in Eastampton, NJ. $65K-$70K, weekly pay, stable schedule, and a supportive BOH team. Location John & Molly's Neighborhood Tavern - Eastampton, NJ 08060 Culture: Engaging | Flexible | Respectful About Us John & Molly's is a long-standing, family-owned neighborhood restaurant operating in a historic 19th-century building. We're known for fresh seafood, steaks, sautéed dishes, and craft beverages served in a warm, community-focused environment. We're hiring a full-time Kitchen Manager to lead BOH operations with professionalism, consistency, and respect. Why You'll Love This Role $65,000-$70,000 per year Paid weekly Paid time off Quarterly bonus opportunities (after initial period) Employee dining discounts Free parking Schedule Full-time | 5 days/week Approx. 55 hours weekly Nights & weekends required What You'll Do Lead BOH operations in a busy neighborhood restaurant kitchen Oversee ordering, receiving, vendor communication, & inventory control Maintain recipe accuracy, food quality, and portion consistency Ensure strict food safety & sanitation (ServSafe preferred) Train, schedule, and motivate a 5-10 person kitchen team Support a positive, respectful, guest-first kitchen culture Keep the kitchen organized, efficient, and running smoothly Experience Required BOH leadership experience: Kitchen Manager, Chef, Sous Chef, Lead Line Cook Strong scratch-kitchen and recipe execution skills Experience with ordering, inventory, and vendor management Ability to lift 50 lbs and stand long shifts Food safety certification preferred Proven success leading and training BOH staff Who You Are Excellent communicator + steady leader Calm and respectful under pressure Fast, efficient, and clean in your work Organized, detail-oriented, dependable Creative and flexible Stable work history Thrives independently and in a team environment How to Apply Submit: Your resume Full name + current contact info Three professional references (with supervisor emails) Requirements: Must be legally authorized to work in the U.S. (minimum age 16) Must have reliable transportation (public or private)

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 Moorestown, NJ 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!

Job DescriptionDescriptionFood Service Director Full-Time Positions Available. Apply Today! We will provide sanitation certification if you are not already Serve Safe Certified. We are seeking an experienced Food Service Director for our Skilled Long-Term Care Facility in Glenside, PA to oversee our dining operations and ensure exceptional food service delivery. The ideal candidate will have a strong background in hospitality management. Food Service Director Key Duties Schedule and assign staff, prepare, and process department payroll and new hire paperwork. Ensure the food service operates within established budgetary guidelines. Ordering and purchasing. Knowledge of local, State, Federal regulations, and survey inspection process. Train, supervise, and evaluate dietary staff, ensuring adherence to food safety and sanitation standards, as well as regulatory compliance. Oversee the overall sanitation and cleaning of the kitchen, storage and dining areas, and equipment. Performs other job-related duties. Food Service Director Qualifications Current ServSafe certification. Minimum of 1 year of experience in food service management, preferably in a long-term care or healthcare setting. Strong knowledge of large scale and therapeutic food preparation. Proficiency in Microsoft Office and food service management software. Food Service Director Benefits Health, Dental and Vision Insurance Paid Time Off and Paid Holidays Uniform Shirts Provided Direct Deposit 401K Education Reimbursement - $250 Annually Paid Orientation and Training Opportunities for career advancement

Job Description Salary: $90,000 - $95,000 Other Forms of Compensation: 5% bonus eligible With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies - Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry's future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. Job Summary: The Director of Dining Services is the strategic business leader of the community's food and beverage/culinary operation ensuring resident and client satisfaction by providing a consistently high-quality product and best-in-class hospitality, while also meeting financial goals and driving a positive work environment. You will oversee the development and implementation of departmental strategies and ensures implementation of the Compass Community Living's service strategy as well as be the face of the company. Leading Food & Beverage Operation: Develop and implement overall operating strategy that is aligned with the Compass Community Living and client business strategy, disseminates the vision within the community so all team members understand expectations. Must have an entrepreneurial approach and take full ownership of driving desired outcomes as if the business owner and hold the on-site leadership team accountable for demonstrating desired service behaviors. Ability to quickly evaluate personnel, operations, and culinary situations and make appropriate recommendations to person(s) involved. Maintain a professional and positive demeanor with a high level of resilience during stressful periods, have an ability to adapt and problem solve when required. Perform daily walk-through to ensure full compliance with Department of Health regulations and Compass Group standards. Directs and conducts safety, sanitation, and maintenance programs. Ensures that regular, ongoing communication occurs in all areas of food and beverage by leading pre-meal briefings and staff meetings. Advise and update the executives, supervisors, co-workers, and subordinates on relevant information in a timely manner by telephone, in written form, e-mail, or in person. Business and Financial Competence: Understanding market dynamics, enterprise level objectives and important aspects of Compass Community Living's business to accurately diagnose strengths and weaknesses, anticipate opportunities and risks, identify issues, and develop strategies and plans. Aligning individual and team actions to drive business results. Capability to recognize and understand P&L drivers for the purpose of analyzing and evaluating results, identifying opportunities, and put plans into action to deliver expected results. Develops overall budget and operates the account in accordance with the approved budget, while providing the client with the maximum value for the dollars spent. Coaches and supports team to optimally manage wages, food & beverage cost, and controllable expenses (e.g., restaurant supplies, uniforms, etc.) Reviews financial reports and statements to determine how the account is performing against budget. Works with team to resolve areas of concern and develops strategies to improve the department's financial performance. Ensuring Exceptional Customer Service: Understand the client's business model to prioritize what is most important to their residents. Be visible within the community to build and maintain excellent relationships with residents, staff, and other departments within the community to be seen as a member of the client's management team. Review resident satisfaction results and other data to identify areas of improvement, share feedback with all team members to ensure resident and client expectations are met, and take appropriate corrective when needed to deliver desired outcomes. Improves service by communicating and assisting individuals to understand resident needs, providing mentorship, feedback, and individual coaching when needed. Stays aware of market trends and introduces new food and beverage products to meet or exceed resident expectations, generate increased revenue, and ensure client satisfaction. Empowers employees to provide excellent service that exceed resident and client satisfaction. Team Building & Management: Regularly lead team member meetings. Create a positive work environment by serving as a role model to demonstrate appropriate behaviors, make each person feel important and motivated to deliver a best-in-class hospitality experience for our residents. Establishes goals including performance goals, budget goals, team goals, etc. Solicits employee feedback, applies an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Identifies the developmental needs of others, coach, and mentor team members by providing feedback and training to achieve performance objectives and reach their fullest potential. Ability to cross-train abilities for all skills, promotes the professional growth and development of the entire team. Ability to find, train, and retain talent starting with behavioral based interviewing. Hires food & beverage leadership team members who demonstrate strong functional expertise, creativity, and entrepreneurial leadership to meet the business needs of the operation. Ensures employees are treated fairly and equitably. Empathetic leader while still being able to hold self and team members accountable. Preferred Qualifications: B.S. Degree in Food Services Technology/Management or related field; or A.A. Degree plus four years of directly related experience preferred. Five to seven years of direct foodservice operational management experience with inventory and purchasing knowledge and control. Strong knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Previous P&L accountability or contract-managed service experience is desirable. Strong supervisory, leadership, management, and coaching skills Strong communication skills, both written and verbal Ability to communicate on various levels to include management, client, customer, and associate levels. Excellent financial, budgetary, accounting, and computational skills Proficient computer skills to include various computer programs, Microsoft Office programs, e-mail, and the Internet. ServSafe Certified Apply to CCL today! CCL is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at CCL are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. CCL maintains a drug-free workplace. Req ID: 1448984 CCL Hospitality Group JULIA KOWALSKI [[req_classification]]

THE KITCHEN MANAGER: the HEART of our operations. As the leaders of the kitchen, KMs are the culinary experts who keep our kitchens in pristine operating conditions. You get to select and motivate an elite group of back-of-house employees and manage the costs to ensure the overall financial success of the location. What we are looking for! You love working in a fast-paced, multi-faceted restaurant/entertainment scene You can communicate to your team in a way that inspires FUN! There isn't a station you cannot work and a team you cannot lead You can handle 100K days & working an average of 50-hour work weeks You enjoy new menu rollouts and love introducing new food items to our guests You thrive on instant satisfaction! There's nothing better than improving someone's experience or encouraging your team to elevate their performance Requirements: 21+ years of age 3+ years of Restaurant/Hospitality experience Proficient in managing the cost of goods sold and labor Ability to lead a team to create a memorable guest experience Proven experience in kitchen management Strong business acumen The ability to work weekends, nights, and holidays Not afraid to work in a fast-paced, noisy environment with distracting conditions What will you be doing daily? You are the head coach of a talented group of BOH employees, and you are responsible for hiring, training, developing, and retaining the best team possible Create a well-maintained, safe, secure, and sanitary environment for all guests and staff Managing food costs, tracking waste, and controlling kitchen labor costs Understanding, managing, and practicing safe food-handling procedures Collaborate with the rest of the management team to drive financial results and optimize profitability in your location PERKS! Competitive salary Quarterly bonus program Health, Dental, Vision, Long & Short-term Disability Employee Assistance Program Buster's Legacy Fund (Supports team members during difficult times) 401K matching plan FREE food FREE gameplay Large leadership team = multiple managers per shift FUN work environment Grow your career! Two FUN brands (Dave & Buster's and Main Event Entertainment) under one roof = Double the growth opportunities Dave & Buster's Inc./Main Event Entertainment is an Equal Opportunity Employer Salary Range: 71379 - 83976 We are an equal opportunity employer and participate in E-Verify in states where required.

Sabrina's Café Core Values Integrity * Accountability * Passionately Committed * Family Driven * Enlightened Hospitality This isn't just your next job - it's your opportunity to be part of an amazing team that delivers on our promise to meet and exceed our guest's experience the moment they walk through our doors! We offer opportunities for growth and career advancement and consider our employees to be our greatest asset. The Kitchen Manager is directly responsible for executing and training all kitchen functions and systems, including food ordering/purchasing, food preparation, certification of all BOH stations and maintenance of quality standards to include recipe adherence; sanitation and hygiene. Must be able to train and develop, provide feedback on performance and create and deliver development plans for all BOH staff. This position reports to the GM of the restaurant and CDO of the brand. Responsibilities Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking, and serving standards Make personnel decisions, including interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate Provide orientation of company and department rules, policies, and procedures and oversee training of new kitchen employees Fill in where needed to ensure guest service standards and efficient operations Prepare all required paperwork, including forms (line checks, temp logs), reports, and schedules, in an organized and timely manner Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs Ensure that all products are ordered according to predetermined product specifications and received in the correct unit count and condition. Deliveries are performed following the restaurant's receiving policies and procedures Control food cost, usage and waste by following proper requisition of products from storage areas, recipe adherence, and waste control procedures Oversee and ensure that restaurant policies and employee performance appraisals are followed and completed on a timely basis Meet labor objectives through accurate schedule writing by knowing sales forecasts while ensuring that all positions are staffed as needed, and ensuring that appropriate staffing levels are always maintained Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any violations of company policies, rules, and procedures Own the training of kitchen personnel in the safe operation of all kitchen equipment and utensils Responsible for training/accountability of kitchen personnel in cleanliness and sanitation practices Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas Check and maintain proper food holding and refrigeration temperature control points Provide safety training per training program, lifting and carrying objects, and handling hazardous materials Qualifications A minimum of 3 years of experience in varied kitchen positions, including food prep, line cook, and expediter At least 2 years of experience in a similar leadership capacity Must be able to professionally communicate clearly with all managers and kitchen and dining room personnel Be able to reach, bend, stoop and frequently lift up to 50 pounds Display the required leadership, food spec & culinary skill set to effectively lead every shift from open to close Must be very hands on and have the physical stamina to be in a standing position for long periods of time We Offer: A daytime schedule with no night shifts ever Competitive pay and benefits including health & PTO Opportunities to advance 401K Program Tuition Reimbursement

Join the #1 Senior Living company to work for in our area! Wesley Enhanced Living is ranked by our employees as the top PA-based aging services company on the Fortune Best Workplaces in Aging Services list. We are certified as a Great Place to Work year after year. And there's a good reason for that. Our employees love where they work because of our supportive culture and a workplace that makes you feel welcome and valued. There's a strong family bond between our staff and residents like none other. Our employees are proud to work here, make a compelling difference in the lives of our residents, and often say: ‘It's not just a job'! Job Summary: The Chef Manager is primarily responsible for all kitchen staff performance including the daily supervision and retention of cooks and utility workers. Type : Full-Time Shift : Various shifts Pay rate : Up to $33/hr! Essential Responsibilities: Interview, hire, and train all kitchen and utility staff. Develop programs to provide cross training, enhance professional skills, and provide staff development opportunities. Complete employee appraisals and developmental action plans for all kitchen staff. Hold regular in-services for employee training in use of new equipment, methods, and food products. Establishe recipes, menus and guidelines for Cooks. Work with the Community Dietician to ensure residents special diets are available as prescribed by the Dietician in order to assure good resident health. Related Experience: Minimum 5 years experience cooking experience required. 1-2 years of experience as a Chef in a restaurant setting. Previous Health Care Food Service experience preferred. Education or Degree Requirements: High School Graduate or Equivalent. Graduation from an accredited secondary (voc tech) culinary program, or post secondary training or graduation from a culinary training program Licenses, Certifications, Registrations: ServSafe Certification Our benefits and workplace flexibility are top-notch and include: Competitive Pay Professional Development and Advancement opportunities Health, Dental, & Life Insurance 401(k) plans with generous match Tuition Reimbursement Daily Pay We welcome your application and invite you to visit: *********** to learn more about our organization. An Equal Opportunity Employer | A Mandatory Influenza Vaccine Employer A Drug-Free Workplace.

Full-time Description The Bar Manager plays a vital role in supporting the daily operations of the restaurant, assisting in managing personnel, ensuring exceptional service standards, and maintaining a high-quality guest experience. You will work closely with Management to oversee all aspects of operations, including sales, service, health & sanitation, and product quality. As a Bar Manager, you will help guide the team, ensure proper training, and contribute to achieving financial and operational goals. The role will have a strong emphasis on sales generation and promoting the bar. Key Responsibilities: Sales Generation Develop and implement sales-driven promotions Collaborate with marketing to generate, promote, and lead events and activations in the space Foster customer loyalty and brand recognition in the area Reinforce existing and develop new partnership opportunities Leverage social media and digital platforms to expand the reach to new and uncaptured customer bases Operations Support & Team Leadership Assist the General Manager in overseeing daily restaurant operations, ensuring smooth and efficient service. Maintain high standards of hospitality and service at all times Participate in daily staff meetings Assist in the hiring, onboarding, and ongoing training of team members. Participate in team development by coaching employees and promoting a positive and collaborative work environment Ensure adherence to company policies Help with the execution of operational procedures for both front-of-house and back-of-house staff Sales & Service Help implement and execute marketing, promotional, and event strategies to increase guest engagement and drive sales Support the management of the restaurant's beverage program, assisting in inventory tracking and ordering processes Ensure consistent service standards are maintained across both front-of-house and back-of-house operations Assist in the setup, execution, and post-event follow-up for restaurant events Support guest outreach efforts and manage any service recovery actions needed to maintain customer satisfaction Health & Sanitation Assist in ensuring that all team members are properly certified and adhere to health and safety guidelines Support the General Manager in maintaining health and safety compliance, including coordinating with pest control and reporting any issues promptly. Inventory & Financials Assist inventory tracking, ordering, and receiving Assist financial tracking efforts reviewing performance against budgeted goals Benefits: Competitive salary with bonus incentives tied to sales generation and event management. Health, dental, and vision benefits. Opportunities for professional growth within the company. Employee discounts and other perks. Requirements 4+ years of bar management experience 2+ years of bar promoting and event management experience preferred Strong leadership skills with the ability to motivate and guide a team effectively Excellent communication and interpersonal skills, with a customer-focused mindset Strong organizational skills and the ability to multitask in a fast-paced environment Proficient with restaurant management systems (Toast, 7Shifts, etc.) and Google Suite Must be ServSafe certified (or willingness to obtain certification) Salary Description $70,000-105,000+

DoD SkillBridge Internship: Dining Director SkillBridge Industry Mentor: Juniper Communities SkillBridge Provider: Vets2PM LLC Location: Bensalem, Pennsylvania *Perfect opportunity for an E\-5 or above* Applicants must be active\-duty U.S. Military Members who qualify for the DoD SkillBridge Program. To Apply: Apply to this posting and then go to ************************************************* and complete the SkillBridge interest form. About the company: Juniper Village is dedicated to nurturing the spirit of life in each individual whose life we touch so that we may all live fully throughout all seasons of life. We do this by encouraging an active body, an engaged mind and a fulfilled spirit. Juniper Village owns, operates and manages hospitality retirement communities in various regions across the country. The company's operations are designed and managed to provide the finest quality personal service and exceptional care to foster healthy and independent lives for those who live and work in our communities. The company's team of experienced committed individuals is deeply committed to achieving the company's mission and balancing quality in service, program and environment with financial stability and prosperity. Together, we nurture the spirit of life. Company website: https:\/\/junipercommunities.com\/ Desired Military Experience, Backgrounds, and\/or Aptitude Culinary Specialists \/ Food Service Specialists Galley Operations \/ Supply Chain Management Leading Mess Management Teams Logistics \/ Inventory Control Operational Leadership in Dining Facilities Internship Summary Juniper Communities is seeking a Dining Director SkillBridge Intern to assist with leading and managing the operations of a hospitality retirement community's dining services department. This is a leadership role that blends hospitality, food service management, and resident care. As a Dining Director Intern, you'll gain valuable experience overseeing food service operations, supervising culinary staff, maintaining health and safety standards, and ensuring that meals meet the dietary needs of older adults. You will assist with menu planning, inventory control, vendor coordination, budgeting, and special event dining experiences. This internship is ideal for transitioning service members with backgrounds in logistics, food service management, galley operations, or leading teams in high\-volume environments. You will also gain hands\-on leadership experience through staff supervision, sanitation compliance, and interdepartmental collaboration. Dining services at Juniper is about creating community and delivering exceptional service every day. Responsibilities Ensure continuous high\-quality food service through effective oversight and delegation Enforce sanitation, safety, and compliance with all health regulations and Juniper policies Manage procurement, inventory, and budgeting for food and kitchen supplies Support food production and meal delivery to meet dietary standards and resident preferences Collaborate with leadership to coordinate dining events and support special occasions Maintain effective communication with residents, families, and staff Supervise, schedule, and evaluate Dining Services staff Assist with training, coaching, and performance management of team members Contribute to a team environment that values respect, teamwork, and hospitality Requirements High School Diploma required Culinary or food service management education preferred Experience managing high\-volume production kitchens with 30+ staff preferred Knowledge of food service equipment and kitchen operations Familiarity with health department guidelines and food safety regulations Understanding of the dietary needs and preferences of older adults Strong interpersonal and leadership skills Compensation Range: If hired after the internship the target compensation range is $63K\-$72K. This compensation can vary depending on experience level, certifications, and other factors. [ NOTE: Because this is a SkillBridge Internship, it is understood that no single candidate will have equal expertise in all the areas of responsibility listed. Successful candidates will possess a compelling combination of many of them and the self\-awareness and wisdom to leverage existing and\/or new resources in the area(s) where they lack personal mastery.] Vets2PM Provides: Project Manager (PMP), ACP\/Scrum Master, or Certified Manager Certification Training Mentorship and guidance via weekly SkillBridge Intern Zoom Meetings. PM Fundamentals course, Resume writing, LinkedIn optimization, and interview skills course. Other free resources, including an electronic copy of 'How to Speak Civilian Fluently'. Other: Not all internships include certification training by Vets2PM, as many host companies include their own internship\-focused training instead. If selected for an internship with Vets2PM please read your approval email, letter, and training plan to be sure you understand what is included in your internship. 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Working at Pizza Hut is about making hungry people happy. Its about being independent and having fun, making new friends, and earning extra cash. If youre ready to take the next step in your career in restaurant management, our Shift Manager position is the right place to do it. Working as a Shift Manager will let you develop your management skills while still having the time to do the things you enjoy. Youll benefit from our training and career opportunities and receive reward and recognition for your efforts. And a world of opportunity. Starting pay is $16.00 plus we offer medical, dental, 401 (k), PTO, and PSL benefits. RequiredPreferredJob Industries Other

About the Role: To effectively supervise and manage all kitchen operations; optimizing profits by controlling food costs, production, labor and increase sales through food quality, speed of service and accurately prepared food. Responsibilities: Manages operations during scheduled shifts that include daily decision-making, staff support, guest interaction, scheduling, planning while upholding standards, product quality and cleanliness. Maintains an accurate and up-to-date manpower plan of staffing needs. Prepares schedules and ensures that areas of responsibility are staffed properly for all shifts. Staffs, trains and develops hourly Team Members through ongoing feedback, establishment of performance expectations and by conducting performance reviews on a regular basis. Carefully observes kitchen operations and addresses any issues out of alignment promptly and directly Identifies operational opportunities to build sales and control costs; develop and implement plans to address opportunities Manages inventory efficiently, accurately, and in a cost-effective manner Ensures food quality by maintaining high levels of cleanliness, organization, storage, sanitation of food products. Coaches and develops talent Demonstrates responsibility for purchasing, receiving and storing food products, inspection of local suppliers, use of correct products and proper par levels to minimize food waste and optimize food cost. Fosters open communication with kitchen and FOH staff In the absence of the General Manager and as acting Manager on Duty, oversees the entire restaurant operation QUALIFICATION REQUIREMENTS Must be able to pass TSA federal background check to work in the airport College coursework with Bachelor's Degree preferred Minimum of 3 years of experience as a kitchen manager or restaurant manager with extensive knowledge of restaurant operations preferred. Prior experience in purchasing and production Previous kitchen experience required.

Stable leadership role with weekly pay, PTO, and a supportive neighborhood tavern kitchen. Job Code: 22 About the Opportunity A well-established, family-owned neighborhood tavern in Eastampton, NJ is hiring a full-time Kitchen Manager to lead back-of-house operations. This role is ideal for a BOH leader who values consistency, teamwork, and a respectful kitchen culture while running a busy scratch kitchen. The kitchen is known for fresh seafood, steaks, and made-from-scratch dishes, served in a community-focused tavern environment with supportive ownership. Why You'll Want This Job $65,000-$70,000 per year Paid weekly Paid time off Quarterly bonus opportunities Employee dining discounts Free parking Stable, full-time schedule in a neighborhood restaurant Professional, respectful BOH culture Schedule Full-time 5 days per week Nights and weekends required What You'll Do Lead daily back-of-house operations in a busy neighborhood tavern Manage ordering, receiving, vendor communication, and inventory Maintain food quality, recipe accuracy, and portion consistency Uphold food safety and sanitation standards (ServSafe preferred) Train, schedule, and motivate a BOH team of 5-10 employees Keep the kitchen organized, efficient, and guest-focused What You Bring Prior BOH leadership experience (Kitchen Manager, Chef, Sous Chef, or Lead Line Cook) Strong scratch-kitchen and recipe execution skills Experience with inventory, ordering, and food cost awareness Calm, organized, and respectful leadership style Ability to lift 50 lbs and stand for long shifts Reliable work history and professional communication How to Apply Please submit: Your resume Your full name and current contact information Three professional references (supervisor emails required) Requirements: Must be legally authorized to work in the U.S. Reliable transportation required.

Sabrina's Café Core Values Integrity * Accountability * Passionately Committed * Family Driven * Enlightened Hospitality This isn't just your next job - it's your opportunity to be part of an amazing team that delivers on our promise to meet and exceed our guest's experience the moment they walk through our doors! We offer opportunities for growth and career advancement and consider our employees to be our greatest asset. The Kitchen Manager is directly responsible for executing and training all kitchen functions and systems, including food ordering/purchasing, food preparation, certification of all BOH stations and maintenance of quality standards to include recipe adherence; sanitation and hygiene. Must be able to train and develop, provide feedback on performance and create and deliver development plans for all BOH staff. This position reports to the GM of the restaurant and CDO of the brand. Responsibilities Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking, and serving standards Make personnel decisions, including interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate Provide orientation of company and department rules, policies, and procedures and oversee training of new kitchen employees Fill in where needed to ensure guest service standards and efficient operations Prepare all required paperwork, including forms (line checks, temp logs), reports, and schedules, in an organized and timely manner Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs Ensure that all products are ordered according to predetermined product specifications and received in the correct unit count and condition. Deliveries are performed following the restaurant's receiving policies and procedures Control food cost, usage and waste by following proper requisition of products from storage areas, recipe adherence, and waste control procedures Oversee and ensure that restaurant policies and employee performance appraisals are followed and completed on a timely basis Meet labor objectives through accurate schedule writing by knowing sales forecasts while ensuring that all positions are staffed as needed, and ensuring that appropriate staffing levels are always maintained Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any violations of company policies, rules, and procedures Own the training of kitchen personnel in the safe operation of all kitchen equipment and utensils Responsible for training/accountability of kitchen personnel in cleanliness and sanitation practices Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas Check and maintain proper food holding and refrigeration temperature control points Provide safety training per training program, lifting and carrying objects, and handling hazardous materials Qualifications A minimum of 3 years of experience in varied kitchen positions, including food prep, line cook, and expediter At least 2 years of experience in a similar leadership capacity Must be able to professionally communicate clearly with all managers and kitchen and dining room personnel Be able to reach, bend, stoop and frequently lift up to 50 pounds Display the required leadership, food spec & culinary skill set to effectively lead every shift from open to close Must be very hands on and have the physical stamina to be in a standing position for long periods of time We Offer: A daytime schedule with no night shifts ever Competitive pay and benefits including health & PTO Opportunities to advance 401K Program Tuition Reimbursement

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

Front of the House Restaurant Manager Fun, Fast-Paced, Sports Bar Concept Horsham, PA Salary $60-65k + bonus and benefits We are a casual dining restaurant looking for an experienced Front of the House Manager to lead our team of professionals. With just under 20 years of experience in the industry, we are proud to offer the best Cheese Steaks outside of Philly and many other local favorites. Our restaurants feature multiple large screen TV's, so you won't miss the big game. If this sounds interesting to you, apply today! Don't miss this phenomenal career opportunity in Horsham, PA Title of Position: Restaurant Manager Job Description: Our FOH Manager must have a thorough knowledge of food and service. This person will provide strategic leadership and guidance to the overall operation: plan, organize, direct and coordinate the resources and activities. A high level of guest satisfaction and operational standards must be maintained. The Restaurant Manager must maintain a high level of guest satisfaction, provide strong leadership, and promote career development and team building. This particular person must understand restaurant financials including accounting, budgeting, cost control, inventory and banking methods. Benefits: 100% employer paid health insurance 2 weeks paid Vacation Bi-Annual Merit Based Bonus 45 hour work week Qualifications: What makes our managers great? Strong belief that there is no greater accomplishment than a shift well run Ability to establish mutually honest and respectful relationships with each staff member Willingness to lead by example Understanding the importance of positive feedback Confidence in one's own ability to give and receive constructive criticism Hardworking Absolute commitment to hospitality Sense of urgency in every aspect of the restaurant Assertive when necessary; empathetic always (Firm but Fair) Believes in a team oriented approach to success Ability to hold oneself and others accountable to the team Friendliness Apply Now - Casual Dining Restaurant Manager in For Horsham, PA $60-65K + bonus and benefits 45 hour work week If you would like to be considered for this position, email your resume to *************************