Kitchen manager jobs in Greece, NY - 269 jobs

A well-established food manufacturing company based in New York, is seeking a Production Manager with perishable food or fresh produce experience. This is a growing company and this starting position will offer growth opportunity for the right candidate. **The ideal candidate must be bilingual in Spanish/English to be considered. Responsibilities: Maintain the budgetary guidelines for each division set forth by the GM Will be required to hold regular schedule meetings with all department supervisors to evaluate performance levels and to discuss ideas and needs Will establish a level of acceptable performance for each division and mentor the department supervisors to exceed daily expectations Responsible for employee development, performance management, and staffing Provide leadership, expertise, and continuous improvement to the operation process Coach, motivate and engage employees in all aspects of operations to support company culture Documentation, coordination and communication to all necessary supervisors, managers, and team leaders Motivate, train, and build work teams dedicated to quality, safety, and service excellence. Complies with OSHAA and Food Safety regulations Monitor implementation of Quality and HACCP Plan to maintain and improve food quality and safety. Works closely with each department supervisor to ensure each department is prepared for 3rd party audits Prepares and provides timely reports for GM Managing operations to maximize profits, efficiencies, and cost savings. Build a stable employee team dedicated to company's continuous improvement initiatives. Be a problem-solver who delivers business solutions to all aspects of buying, production, and operations departments in multi-state locations. Assuring Production needs are met by the end of each shift All equipment is running properly and at peak performance Sense of urgency and engagement to business needs Develop efficiency strategies to ensure each division meets production goals ***COMPETITIVE SALARY (DOE), BONUS, BENEFITS, RELOCATION ASSISTANCE, and more. Requirements/Experience Minimum of 4 years of production management experience within a perishable food manufacturing environment. BS degree- preferred Strong management and team development experience Strong communication skills and record keeping Positive attitude Ability to work independently and as a team player A good balance of proven supervisory and production skills Good understanding of regulatory processes such as HACCP, Food Safety, and OSHA Ability to multitask Bilingual Spanish Speaking strongly preferred

Job Description Kitchen Manager - Dinosaur Bar-B-Que, Rochester, NY Join a Legendary BBQ Destination! Dinosaur Bar-B-Que is seeking an experienced and passionate Kitchen Manager for our Rochester, NY location. If you live and breathe authentic BBQ and want to be part of an iconic restaurant known for scratch-made Southern cuisine, this is your opportunity! About Dinosaur Bar-B-Que We're not just another restaurant - we're a destination. Dinosaur Bar-B-Que has built a legendary reputation for authentic, award-winning BBQ and scratch cooking. We pride ourselves on being a 100% Scratch Kitchen, using only the finest cuts of meat and freshest ingredients. Our menus are rooted in the traditions of Southern barbecue with flavors that give our dishes their own distinctive character. The Opportunity As Kitchen Manager, you'll be a key leader in our kitchen operations, ensuring every plate that leaves the kitchen meets our high standards of quality and authenticity. You'll work alongside a talented culinary team in a fast-paced, high-energy environment where BBQ excellence is the standard. What You'll Do Oversee daily kitchen operations and ensure smooth service execution Manage and mentor kitchen staff, fostering a positive and productive team culture Maintain our commitment to scratch cooking and BBQ traditions Ensure food quality, consistency, and presentation meet Dinosaur Bar-B-Que standards Manage inventory, ordering, and cost controls Maintain food safety and sanitation standards in compliance with health regulations Collaborate with the management team on menu execution and special events Train and develop kitchen team members on proper techniques and recipes Monitor food waste and implement cost-saving measures Handle high-volume service periods with efficiency and composure What We're Looking For Experience: 2-3+ years in kitchen management or similar leadership role in high-volume restaurants BBQ Passion: Knowledge of and appreciation for authentic BBQ and Southern cuisine Scratch Cooking Skills: Experience with from-scratch preparation and cooking techniques Leadership: Proven ability to lead, train, and inspire kitchen teams Standards-Driven: Commitment to maintaining high food quality and safety standards High-Volume Expertise: Ability to thrive in a busy, fast-paced kitchen environment Flexibility: Available to work nights, weekends, and holidays as needed Problem-Solver: Quick thinking and ability to handle kitchen challenges effectively What We Offer Competitive salary based on experience Opportunity to work with an iconic, award-winning BBQ brand Work in a 100% scratch kitchen environment Growth and advancement opportunities Be part of a passionate culinary team Employee dining benefits Dynamic, high-energy work environment Ready to Join the Pit Crew? If you're a skilled kitchen leader who's passionate about authentic BBQ and scratch cooking, we want to hear from you. Come be part of the Dinosaur Bar-B-Que legacy! Apply today and help us keep the fires burning!

Job Description JOIN A GREAT TEAM!!! $60,000 - $70,000 Plus benefits! Qualifications 2+ Full-Service restaurant management experience required 2+ years of BOH experience required Knowledge of inventory and budgeting required High School diploma or equivalent Benefits Competitive pay with bonus program Kitchen Manager compensation range: $60,000 - $70,000 per year Medical, telemedicine, dental and vision insurance HSA, FSA and Dependent Care FSA Company paid short-term and long-term disability insurance Company paid life insurance Generous PTO and Sick Hours 401 K retirement plan Employee assistance and training program Employee meal program and discounts on Dino merch Work/Life balance Fast-Paced work environment Fun and engaging work place Internal growth/promotions Chance to be part of a great team! Responsibilities The Kitchen Manager's role is to provide uncompromised excellence at all times, making the Guest and the Bar-B-Que the heart and passion of all they do Ensures the greatest degree of Hospitality to the Guests Ensures consistent execution of all BOH systems and profitability by providing and ensuring quality training, coaching, and follow-through Knowledge and practical application of all Kitchen (Expo, Smokehouse, prep and line quality identifiers and standards) and Dining Room systems and operations (ToGo, Host, Bar, and service standards)

Kitchen Manager Exciting Leadership Opportunity in a High-Energy, Scratch-Kitchen Environment Are you a passionate and experienced culinary leader looking for your next challenge? Were searching for a Kitchen Manager to join our dynamic team! If you thrive in a fast-paced, team-oriented environment where quality, hospitality, and leadership are at the heart of everything you do, this is the opportunity for you. Why Join Us? We believe that great food starts with great people. As Kitchen Manager, youll play a pivotal role in delivering an exceptional dining experience by leading a dedicated team and maintaining the highest standards of food quality, consistency, and kitchen operations. Youll be the driving force behind our back-of-house success, ensuring that every dish meets our uncompromising standards. What Youll Do: Lead and inspire a team in a high-volume, full-service restaurant environment. Maintain impeccable food quality, safety, and consistency across all kitchen operations, including prep, expo, and line execution. Train, coach, and mentor staff to create a strong, efficient, and motivated team. Manage inventory, ordering, and budgeting to maintain cost efficiency while maximizing quality. Collaborate closely with front-of-house leadership to create seamless service and an unforgettable guest experience. Uphold and enforce health, safety, and sanitation standards to ensure a spotless and well-organized kitchen. What You Bring: 2+ years of experience as a Kitchen Manager in a full-service, high-volume restaurant. A deep understanding of kitchen operations, from prep to execution, with a passion for delivering outstanding food. Strong leadership skills with the ability to motivate and develop a team. Experience with inventory management, cost controls, and budgeting. A problem-solving mindset and the ability to thrive under pressure. A commitment to upholding the highest hospitality and service standards. Perks & Benefits: Competitive salary with performance-based incentives. Comprehensive benefits package, including health, dental, and vision insurance (eligible the first of the month following hire). Paid time off to support work-life balance. 401(k) with company match (eligibility after one year of service). Free shift meals because great food should be enjoyed by great people! This is more than just a jobits an opportunity to be part of a passionate team, a thriving kitchen, and a culture built on excellence. If youre ready to take your leadership to the next level and make a real impact, wed love to hear from you!

Job Brief: Plans and reviews menus according to USDA Nutrition Standards for School Meals; ensures maximum utilization of foods donated by the Federal Government Makes assignments and trains personnel while supervising, directing, and evaluating their work; prepares payroll for employees. Educates students on the importance of eating healthy meals; interprets school lunch objectives to principals, teachers, students, and parents. Prepares required records and reports. Responsible for increasing participation in the School Meals Breakfast and Lunch programs. Performs related work. Responsibilities: Skills Required: A baccalaureate degree from an accredited college with a major in nutrition, foods, dietetics, health and nutrition sciences with a concentration in foods and nutrition, home economics, culinary arts, baking and pastry arts, hotel/restaurant institutional management, food service entrepreneurship, food service administration, or a closely related field; or Business Management/Administration Degree 2. An associate degree from an accredited college with a major in nutrition, foods, dietetics, health and nutrition sciences with a concentration in foods and nutrition, home economics, culinary arts, baking and pastry arts, hotel/restaurant institutional management, food service entrepreneurship, food service administration, or a closely related field, and two years of satisfactory full-time experience in managing a restaurant or quantity food service operation, or as a nutritionist or dietitian or closely field or Business Management/Administration Degree

This position works as part of the Brockport Auxiliary Service Corporation (BASC) Leadership Team and provides comprehensive leadership for all aspects of a self-operated food service campus dining program directly impacting the student experience and campus community. This position will ensure high-quality dining experiences that support the health, well-being, and satisfaction of students, faculty, staff, and campus guests. This leadership role is responsible for strategic planning, budgeting, staff management, vendor relations, compliance with health and safety standards, culinary innovation and the implementation of sustainable and inclusive dining initiatives. Essential Functions: Strategic Leadership/ Staff Development - 35% This position holds comprehensive responsibility for the strategic, financial, and operational leadership of Dining Services. Establishes and communicates the vision and long-range planning for a multi-faceted program, driving culinary innovation, ensuring fiscal health, and championing a culture of operational excellence and inclusivity and leads management team in development and implementation of operating plans to achieve that vision Oversee the development of staff, and in conjunction with HR, the recruitment of staff. Works with HR staff to manage labor and employee relations. Plan, manage, and administer the large-scale dining services budget, ensuring cost-effectiveness, profitability, and operational excellence Drive innovation by integrating emerging culinary trends and technology to reduce waste, conserve resources, and enhance operational efficiencies. Champion BASC's commitment to sustainability by executing the department's ongoing Sustainability Plan, and SUNY/State Executive Orders Fosters a positive work environment focused on teamwork, accountability, and professional growth. Hires, trains, supervises, and evaluates direct reports. Develop management teams to be effective strategic leaders. Provides timely constructive feedback in behavioral and technical competencies and goals for reporting management staff. Implements management and staff development, training and recognition programs. Meet regularly with direct reports and dining management team to share and gather information. Routinely visits each dining area. Works collaboratively to develop food service policies and quality standards. Is actively involved in food service industry associations and activities. Keeps abreast of current higher education and food service trends and communicates them to the team. Oversees scheduling of employees and dining services management team to meet the needs of the operations and compliance with Union employee contract. Operational Oversight - 35% Manage day-to-day operations across all campus dining venues, including residential dining halls, retail food outlets, and catering services, and concessions operations. Ensure high standards of food quality, presentation, safety and sanitation, and customer service. Develop and implement efficient workflows, staffing models, and service strategies. Assess current programs and implement new programs and services. Follows current trends in campus dining and nutrition. Provides for oversight of inventory management, pricing, sanitation, and food service equipment and employee safety. Communicates and collaborates verbally and in writing with corporate management and campus community regarding meal plan design, pricing, services, menus, and hours and locations of services. Participates on various relevant committees and meets with students as needed. Provides oversight and direction to the Dining management team for all dining related responsibilities and works one-on-one with direct reports. Ensures compliance with local, state, and federal food safety and sanitation regulations. Develop and promote sustainable practices, such as waste reduction, local sourcing, and environmentally responsible packaging. Financial Oversight - 15% Oversee dining service budgets including planning, fiscal management and revenue and expense budgets. Monitors food, labor, and operational costs to achieve financial goals. Collaborates with senior leadership to establish, review and develops financial reports and makes necessary adjustments in operations to manage costs. Monitors and approves expenditures. Participates in the development of and recommends dining plans and rates. Recommends development and expansion of revenue sources. Develop long-term plans to enhance dining services aligned with BASC's strategic initiatives. Plans and implements capital projects. Participates in feasibility studies and makes recommendations on design, startup, renovation and discontinuation of operations. Assists in the development of capital budgets and funding plans. Works with Operations Support Manager to leverage campus contracts and negotiate with vendors and distributors to advance sustainable procurement, including preferences for supplier traceability and local sourcing. Customer Relations & Community Engagement - 10% Collaborate with student organizations and university departments to ensure dining services meet evolving student needs. Address feedback and survey results to improve satisfaction and inclusivity. Work collaboratively with Marketing Department to develop events and programs that support campus life (e.g., themed meals, wellness programs, sustainability efforts). Coordinates with campus partners to provide excellence in dining experience for visiting groups and recruitment events. Participates in Campus open houses and Orientation presentations. Coordinates summer dining services contracts with customers, accounting department, and BASC business office. Serves as point of contact for customer service issues. Other -5% As a member of the BASC senior leadership team, attends meetings, writes reports, assists with other departments, events and initiatives within the college, and supports student success. Follows all BASC policies and procedures, including safety policies. Promotes a culture of safety across the organization. Performs other duties as assigned. Education and Training: Bachelor's degree in hospitality management or business administration, advanced degree preferred. Any combination of education and experience that demonstrates an ability to do the job will be considered. Work Experience: Minimum 8 years of progressively responsible experience in food and beverage operations management, with minimum 5 years of responsibility and accountability in a senior leadership position. Strong leadership, administrative and service management skills required. Extensive experience in high volume and superior quality operations required. Significant university dining services experience preferred. Licensure/Certification: Valid driver's license in good standing preferred. ServSafe certification. Physical Demands: Ability to lift, move and/or maneuver up to 20 lbs. on an occasional basis. Good visual acuity for reading reports, computer work, etc. Ability to move around the campus in order to evaluate service, employees and meet with customers. Skills/Abilities: Knowledge of and ability to use a computer and required computer systems. Adept in the use of food service software and Microsoft Office Suite applications. Experience with Gmail preferred. Demonstrated understanding of accounting and financial reporting. Demonstrated ability to lead and direct large teams; strong interpersonal skills required. Demonstrated ability to communicate effectively with others both orally and in writing. Work Environment: Typical Office: temperature changes by season, office equipment hazards, noise. Typical Kitchen: exposure to heat, flame, chemicals, knives

(Resume and civil service application required.) This is an important food service position involving responsibility for the supervision, coordination and participation in the preparation, cooking and service of hot and cold foods to students and faculty in a school lunch room or cafeteria. The work is performed under the general supervision of a Food Service Director or other higher-level food service staff member. Direct supervision is exercised over Cooks, Assistant Cooks and Food Service Helpers. Does related work as required. EITHER: (A) Graduation from a regionally accredited or New York State registered college or university with an Associates degree in Food Service Administration, plus one (1) year of paid full time or its part time equivalent experience in the preparation and cooking of a complete menu of foodstuffs for consumption on a large scale for a restaurant, hotel or institution, other than short order or fast food; OR, (B) Graduation from high school or possession of a high school equivalency diploma, plus three (3) years of paid full time or its part time equivalent experience in the preparation and cooking of a complete menu of foodstuffs for consumption on a large scale for a restaurant, hotel or institution, other than short order or fast food, OR, (C) An equivalent combination of training and experience as defined by the limits of (A) and (B) above. NOTE: Where the educational requirement is not met, additional experience as described in (A) may be substituted on a year for year basis. SPECIAL REQUIREMENTS: Depending on the position duties, candidates for employment with the Monroe County Government will be required to pass a pre-employment drug test. SPECIAL REQUIREMENT FOR APPOINTMENT IN SCHOOL DISTRICTS AND BOCES: Per Chapter 180 of the Laws of 2000, and by Regulations of the Commissioner of Education, to be employed in a position designated by a school district or BOCES as involving direct contact with students, a clearance for employment from the State Education Department is required. (All need not be performed in a given position. Other related activities may be performed although not listed.) Supervises and coordinates the activities of workers engaged in preparing, cooking and serving meals; Participates in the preparation, cooking and service of meals; Supervises the preservation and storage of food; Requisitions food and supplies; Coordinates and insures adherence to safety and sanitary procedures in the food preparation area; Supervises and participates in the cleaning of kitchen, serving, storage and dining areas; Supervises and participates in the cleaning and care of kitchen equipment; Supervises the training of kitchen staff involved in food preparation, cooking or serving; Maintains records on inventory, production and sales; Maintains time and payroll records; Plans work schedules; Oversees Free and Reduced Lunch Program at school. FULL PERFORMANCE KNOWLEDGES, SKILLS, ABILITIES AND PERSONAL CHARACTERISTICS: Good knowledge of the proper methods for preparing, cooking and serving quality food in large quantities and for storing and preserving food; good knowledge of the principles of nutrition and a balanced diet; good knowledge of the proper care and operation of kitchen utensils, equipment and appliances; good knowledge of the sanitary and safety principles and practices applicable to food production and serving; working knowledge of cleaning methods and the use of cleaning supplies for appliances, equipment and food preparation and serving areas; ability to plan, assign and review the work of others; ability to establish and maintain effective relationships with others; ability to maintain an inventory; record keeping ability; ability to follow menus, recipes and simple oral and written directions; resourcefulness; cleanliness; physical condition commensurate with the demands of the position.

This position works as part of the Brockport Auxiliary Service Corporation (BASC) Leadership Team and provides comprehensive leadership for all aspects of a self-operated food service campus dining program directly impacting the student experience and campus community. This position will ensure high-quality dining experiences that support the health, well-being, and satisfaction of students, faculty, staff, and campus guests. This leadership role is responsible for strategic planning, budgeting, staff management, vendor relations, compliance with health and safety standards, culinary innovation and the implementation of sustainable and inclusive dining initiatives. Essential Functions: Strategic Leadership/ Staff Development - 35% This position holds comprehensive responsibility for the strategic, financial, and operational leadership of Dining Services. Establishes and communicates the vision and long-range planning for a multi-faceted program, driving culinary innovation, ensuring fiscal health, and championing a culture of operational excellence and inclusivity and leads management team in development and implementation of operating plans to achieve that vision Oversee the development of staff, and in conjunction with HR, the recruitment of staff. Works with HR staff to manage labor and employee relations. Plan, manage, and administer the large-scale dining services budget, ensuring cost-effectiveness, profitability, and operational excellence Drive innovation by integrating emerging culinary trends and technology to reduce waste, conserve resources, and enhance operational efficiencies. Champion BASC's commitment to sustainability by executing the department's ongoing Sustainability Plan, and SUNY/State Executive Orders Fosters a positive work environment focused on teamwork, accountability, and professional growth. Hires, trains, supervises, and evaluates direct reports. Develop management teams to be effective strategic leaders. Provides timely constructive feedback in behavioral and technical competencies and goals for reporting management staff. Implements management and staff development, training and recognition programs. Meet regularly with direct reports and dining management team to share and gather information. Routinely visits each dining area. Works collaboratively to develop food service policies and quality standards. Is actively involved in food service industry associations and activities. Keeps abreast of current higher education and food service trends and communicates them to the team. Oversees scheduling of employees and dining services management team to meet the needs of the operations and compliance with Union employee contract. Operational Oversight - 35% Manage day-to-day operations across all campus dining venues, including residential dining halls, retail food outlets, and catering services, and concessions operations. Ensure high standards of food quality, presentation, safety and sanitation, and customer service. Develop and implement efficient workflows, staffing models, and service strategies. Assess current programs and implement new programs and services. Follows current trends in campus dining and nutrition. Provides for oversight of inventory management, pricing, sanitation, and food service equipment and employee safety. Communicates and collaborates verbally and in writing with corporate management and campus community regarding meal plan design, pricing, services, menus, and hours and locations of services. Participates on various relevant committees and meets with students as needed. Provides oversight and direction to the Dining management team for all dining related responsibilities and works one-on-one with direct reports. Ensures compliance with local, state, and federal food safety and sanitation regulations. Develop and promote sustainable practices, such as waste reduction, local sourcing, and environmentally responsible packaging. Financial Oversight - 15% Oversee dining service budgets including planning, fiscal management and revenue and expense budgets. Monitors food, labor, and operational costs to achieve financial goals. Collaborates with senior leadership to establish, review and develops financial reports and makes necessary adjustments in operations to manage costs. Monitors and approves expenditures. Participates in the development of and recommends dining plans and rates. Recommends development and expansion of revenue sources. Develop long-term plans to enhance dining services aligned with BASC's strategic initiatives. Plans and implements capital projects. Participates in feasibility studies and makes recommendations on design, startup, renovation and discontinuation of operations. Assists in the development of capital budgets and funding plans. Works with Operations Support Manager to leverage campus contracts and negotiate with vendors and distributors to advance sustainable procurement, including preferences for supplier traceability and local sourcing. Customer Relations & Community Engagement - 10% Collaborate with student organizations and university departments to ensure dining services meet evolving student needs. Address feedback and survey results to improve satisfaction and inclusivity. Work collaboratively with Marketing Department to develop events and programs that support campus life (e.g., themed meals, wellness programs, sustainability efforts). Coordinates with campus partners to provide excellence in dining experience for visiting groups and recruitment events. Participates in Campus open houses and Orientation presentations. Coordinates summer dining services contracts with customers, accounting department, and BASC business office. Serves as point of contact for customer service issues. Other -5% As a member of the BASC senior leadership team, attends meetings, writes reports, assists with other departments, events and initiatives within the college, and supports student success. Follows all BASC policies and procedures, including safety policies. Promotes a culture of safety across the organization. Performs other duties as assigned. Education and Training: Bachelor's degree in hospitality management or business administration, advanced degree preferred. Any combination of education and experience that demonstrates an ability to do the job will be considered. Work Experience: Minimum 8 years of progressively responsible experience in food and beverage operations management, with minimum 5 years of responsibility and accountability in a senior leadership position. Strong leadership, administrative and service management skills required. Extensive experience in high volume and superior quality operations required. Significant university dining services experience preferred. Licensure/Certification: Valid driver's license in good standing preferred. ServSafe certification. Physical Demands: Ability to lift, move and/or maneuver up to 20 lbs. on an occasional basis. Good visual acuity for reading reports, computer work, etc. Ability to move around the campus in order to evaluate service, employees and meet with customers. Skills/Abilities: Knowledge of and ability to use a computer and required computer systems. Adept in the use of food service software and Microsoft Office Suite applications. Experience with Gmail preferred. Demonstrated understanding of accounting and financial reporting. Demonstrated ability to lead and direct large teams; strong interpersonal skills required. Demonstrated ability to communicate effectively with others both orally and in writing. Work Environment: Typical Office: temperature changes by season, office equipment hazards, noise. Typical Kitchen: exposure to heat, flame, chemicals, knives

Job Description High end Private Golf Club seeking a Private Event Manager - A key contributor to the successful outcome of member, member sponsored and club events. It is his/her responsibility to ensure detailed planning from the beginning to the execution of each event, to result in a memorable and pleasurable experience for the member and guests of our club.

. We are seeking a Restaurant Manager to join our team! You will be responsible for providing customers with a memorable fast food dining experience. The Restaurant Manager is passionate about providing Guests with the best experience possible. Must be committed to contributing to the collaborative spirit of the team, be energized by the opportunity to learn, grow, and explore your career potential. Essential Duties and Responsibilities Oversee guest services and resolve issues. Food order and chicken order Training and coaching team members Running a daily shift Forecasting, crew schedule Adhere to all safety and sanitation regulations. Supervise product production. Food order and chicken order Training and coaching team members Unloads and stocks inventory items as needed Prompt and regular attendance on assigned shifts Acts with integrity and honesty, and promotes the culture of HIgh Noon Popeyes Must be at least eighteen (18) years of age. Comfortable working in a fast-paced environment Ability to interact in a positive and professional manner with Guests and coworkers. Willingness to learn all areas of restaurant operations & work multiple stations. Available to work evenings, weekends, and holidays Physical Demands Must be able to lift up to 50 pounds of force occasionally, and or up to 15 pounds of force frequently, Ability to carry products/boxes and miscellaneous weighing no more than 60 pounds Consistently operates registers Consistently handle product preparation Consistently kneel and follow proper lifting procedures Frequently stoop and pick up supplies and trash Consistently y push to open and close door to store and storage shed as well as cooler and freezers Consistently stand during serving customers and training Consistently talk to and listen to fellow team members and Guests Consistently lifts for product preparation, stocking and inventory Popeyes is an equal opportunity employer that makes employment decisions based on skills and experience and we encourage all qualified applicants to apply. Job Type : Full-time

Job Description Inspire Teams | Elevate Service | Lead with Passion Restaurant Manager Status: Full-Time Compensation: $62,000-$68,000 + Bonus Potential up to $25k per year (eligible for bonus every 4 weeks) Benefits: Medical, Dental, Vision, Disability, meals, and 401(k) retirement plan offered We're looking for an experienced and passionate Restaurant Manager to lead an established full-service restaurant in Canandaigua, NY This is an opportunity to take full ownership of front-of-house operations and drive success through great hospitality, team development, and operational excellence. As Restaurant Manager, you'll lead the restaurant with confidence, ensure exceptional guest experiences, and create a positive, performance-driven culture. You'll be empowered to make a true impact-this is your restaurant to run. What You'll Do Lead daily restaurant operations with a hands-on, service-first approach Ensure a consistent, outstanding guest experience through high hospitality standards Hire, train, and develop front-of-house team members and leaders Manage scheduling, labor control, and front-of-house performance metrics Drive sales and profitability through creative initiatives and operational efficiencies Maintain strong communication and collaboration across all departments Oversee cash handling, safety, and compliance procedures What You Bring 1-3+ years of leadership experience in a full-service restaurant or bar (full service Corporate Style Restaurants are preferred) Strong interpersonal and communication skills High standards for service and guest satisfaction Proven ability to build and lead high-performing teams A dedication to developing hourly & management Team Members Organized, results-oriented, and calm under pressure Experience with performance coaching and labor management Seasoned with tasks such as P&L, food and labor cost, inventory management, staff development/training Commitment to inclusion, mentorship, and professional growth A passion for service and commitment to serving great food to our guests Why You'll Love It Competitive salary up to $68,000 First-year bonus potential up to $25,000 Up to 5 weeks of vacation each year based on tenure (eligible for 1st week after just 4 months) Eligible for 2 weeks paid sick leave each year Paid days off for Bereavement, Maternity, and Paternity leave 6th day pay for working over a 5-day workweek: Paid 1/5 of your weekly salary if needed to work an extra day Closed on the 4 MAJOR HOLIDAYS; Easter, Thanksgiving, Christmas Eve, and Christmas day Manager's uniforms are paid for by the company (Belts, shoes, shirts, pants, & hats) Apply now to lead the charge! Join a team that invests in your growth, supports your career goals, and celebrates your wins. 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, we have your consent to communicate via SMS text message moving forward. 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.

An Assistant Restaurant Manager is generally responsible for supporting the Restaurant Manager (“RM”), Shift leaders and Team. They perform all duties of the Restaurant Manager in their absence. Primary duties generally include floor operations, and Brand Training programs. Generally responsible for providing strong, positive leadership to his/her team to deliver great friendly guest experiences, operational excellence and for helping to build profitable top line sales of a single restaurant. They support the Restaurant Manager in the overall operation of the restaurant according to standards, Indus policies and procedures and in compliance with all applicable laws. Essential Duties and Responsibilities: Able to perform all responsibilities of restaurant team members Lead team meetings, along with Restaurant Manager Oversee Brand Training Programs, schedule and train team and shift lead staff Ensure Brand standards, recipes and systems are executed Create and maintain a guest focused culture in the restaurant Review guest feedback results and implement action plans to drive improvement Communicates restaurant priorities, goals, and results to restaurant team members Execute along with RM, new product rollouts including training, marketing, and sampling where applicable Execution of Point of Purchase instore set up by Brand standards Maintain a safe, secure, and healthy environment by following and enforcing safety, food safety, and sanitation requirements and complying with all applicable laws Control costs to help maximize profitability Completion of inventory on a periodic basis as determined by Indus policy Support RM in completion of weekly labor schedule ensuring all shifts are staffed to meet guest demand and service standards Support RM in assigning staff and deployment Support RM in completion of supplier and other vendor orders Maintain strict confidentiality of sensitive information, ensuring compliance with company policies and applicable privacy regulations Conduct self and team member performance assessments Ensure restaurant budget is met as determined by operations above-unit leadership Manages cash over/short in restaurant and ensures team members are following Indus' cash management policies Handle cash deposits and go to the bank daily during bank hours Engages with Brands Field Operations team as appropriate Requirements Qualifications Minimum High School Diploma or GED Flexible schedule, including days/evenings, weekends, and holidays 1-2 years of experience in the Quick Service Restaurant industry or retail environment Physical Demands The associate must be able to move/lift up to 20 lbs. Why Join Indus Hospitality Group? At Indus Hospitality Group, we offer a dynamic work environment that fosters growth, innovation, and collaboration. Our team provides exceptional service and creates memorable experiences for both our guests and employees. Joining us means being part of a supportive, inclusive culture where your contributions are valued, and your career development is a priority. We are committed to providing you with opportunities for personal and professional growth, ensuring that you have the tools and resources to thrive in your role. If you are a self-motivated, detail-oriented individual with a passion for recruitment, we invite you to apply for this exciting opportunity to make a meaningful impact on our team and help shape the future of our organization. Come grow with us at Indus Hospitality Group!

7491 State Route 96 Victor, NY 14564 Min: $63,000 Annually | Max: $68,000 Annually < Back to search results Chili's Managers are wired for hospitality! We're in the people business. So, we know how to make someone feel special, and our most successful Managers are passionate about connecting with Team Members and Guests. Our win-together atmosphere rewards teamwork, and a willingness to go above and beyond is always recognized and celebrated. For decades, Chili's has been known for our culture of fun. Simply put - we take our jobs seriously but not ourselves. Our Managers are hungry for top business results but also know how to have fun along the way. From leading the team through a high-energy shift to exceeding Guest expectations on every occasion to ensuring we meet our financial responsibilities, Managers are the critical link to making it all happen. Responsibilities * Ensure a great Guest experience * Role model and hold Team Members accountable to operational and quality standards * Identify root cause of issues while being self-reflective and holding yourself accountable first, showing vulnerability and transparency * Foster open communication between Team Members and Management * Influence Team Member behaviors by championing change and restaurant initiatives * Lead with heart and mind * Drive business results by utilizing Chili's systems to effectively control costs * Follow operational systems, such as our Manager Timeline and performing quality Line Checks * Hire, train, retain, and develop Team Members to take on larger roles * Drive Guest engagement within the four walls of the restaurant while developing relationships within the community * Understand and practice safe food handling procedures * Communicate and embody Chili's culture and Cultural Beliefs: Every Guest Counts, Food Perfection, Be Accountable, Play Restaurant About Us Chili's was born in Dallas, Texas in 1975. Since then, we've boldly claimed our place in the casual dining industry as the place to go for Big Mouth burgers, house smoked ribs, full on fajitas, and hand shaken margaritas! With a legacy deeply rooted in service, hospitality, and giving back, we are committed to delivering the best experience to every Guest, every day. About You * Dependable team player * Prefers to work in a fast-paced environment * Great multitasking skills

Job Description Are you a passionate, driven culinary leader ready to take the reins in a fast-paced, high-energy kitchen? We are looking for a detail-oriented, composed, proven Kitchen Manager to join our team at our Rochester, NY location. If this sounds like something that fits what you're seeking, please APPLY TODAY FOR IMMEDIATE CONSIDERATION! For almost 40 years we have been delivering award-winning, southern cuisine and unforgettable guest experiences. As a Kitchen Manager, you'll play a key role in keeping our kitchen running smooth, our food top-notch, and our team motivated and thriving. What You'll Do: Oversee day-to-day back-of-house operations in a high-volume kitchen Lead, train, and develop kitchen staff to ensure consistent food quality and safety standards Manage food inventory, ordering, and cost controls Ensure compliance with health, sanitation, and safety regulations Collaborate with front-of-house management to maintain smooth service and team synergy Drive a culture of accountability, positivity, and teamwork What We're Looking For: 3+ years of kitchen management or executive chef experience in a high-volume full-service restaurant Passion and a love for bold, scratch-made food ( Scratch kitchen experience is required) Strong leadership skills with a hands-on, lead-by-example style In-depth knowledge of food safety standards and BOH operations Excellent communication, time management, and problem-solving skills Ability to thrive in a fast-paced, team-focused environment What We Offer: Competitive salary, Sign-on Bonus and performance-based bonus program Medical, telemedicine, dental, and vision insurance HSA, FSA, and Dependent Care FSA Company-paid short-term and long-term disability insurance Company-paid life insurance Generous PTO and Sick Hours 401 K retirement plan Employee assistance and training program Employee meal program and discounts on merch Bring the flavor. Lead the team. Be legendary. Ready to join our amazing family-oriented team? Apply today with your most updated resume to be immediately considered for our Kitchen Manager role in Rochester, NY.

This is an important food service position involving responsibility for the supervision, coordination and participation in the preparation, cooking and service of hot and cold foods to students and faculty in a school lunch room or cafeteria. The work is performed under the general supervision of a Food Service Director or other higher-level food service staff member. Direct supervision is exercised over Cooks, Assistant Cooks and Food Service Helpers. Does related work as required. EITHER: (A) Graduation from a regionally accredited or New York State registered college or university with an Associates degree in Food Service Administration, plus one (1) year of paid full time or its part time equivalent experience in the preparation and cooking of a complete menu of foodstuffs for consumption on a large scale for a restaurant, hotel or institution, other than short order or fast food; OR, (B) Graduation from high school or possession of a high school equivalency diploma, plus three (3) years of paid full time or its part time equivalent experience in the preparation and cooking of a complete menu of foodstuffs for consumption on a large scale for a restaurant, hotel or institution, other than short order or fast food, OR, (C) An equivalent combination of training and experience as defined by the limits of (A) and (B) above. NOTE: Where the educational requirement is not met, additional experience as described in (A) may be substituted on a year for year basis. SPECIAL REQUIREMENTS: Depending on the position duties, candidates for employment with the Monroe County Government will be required to pass a pre-employment drug test. SPECIAL REQUIREMENT FOR APPOINTMENT IN SCHOOL DISTRICTS AND BOCES: Per Chapter 180 of the Laws of 2000, and by Regulations of the Commissioner of Education, to be employed in a position designated by a school district or BOCES as involving direct contact with students, a clearance for employment from the State Education Department is required. (All need not be performed in a given position. Other related activities may be performed although not listed.) Supervises and coordinates the activities of workers engaged in preparing, cooking and serving meals; Participates in the preparation, cooking and service of meals; Supervises the preservation and storage of food; Requisitions food and supplies; Coordinates and insures adherence to safety and sanitary procedures in the food preparation area; Supervises and participates in the cleaning of kitchen, serving, storage and dining areas; Supervises and participates in the cleaning and care of kitchen equipment; Supervises the training of kitchen staff involved in food preparation, cooking or serving; Maintains records on inventory, production and sales; Maintains time and payroll records; Plans work schedules; Oversees Free and Reduced Lunch Program at school. FULL PERFORMANCE KNOWLEDGES, SKILLS, ABILITIES AND PERSONAL CHARACTERISTICS: Good knowledge of the proper methods for preparing, cooking and serving quality food in large quantities and for storing and preserving food; good knowledge of the principles of nutrition and a balanced diet; good knowledge of the proper care and operation of kitchen utensils, equipment and appliances; good knowledge of the sanitary and safety principles and practices applicable to food production and serving; working knowledge of cleaning methods and the use of cleaning supplies for appliances, equipment and food preparation and serving areas; ability to plan, assign and review the work of others; ability to establish and maintain effective relationships with others; ability to maintain an inventory; record keeping ability; ability to follow menus, recipes and simple oral and written directions; resourcefulness; cleanliness; physical condition commensurate with the demands of the position.

Position Summary: This position works as part of the Brockport Auxiliary Service Corporation (BASC) Leadership Team and provides comprehensive leadership for all aspects of a self-operated food service campus dining program directly impacting the student experience and campus community. This position will ensure high-quality dining experiences that support the health, well-being, and satisfaction of students, faculty, staff, and campus guests. This leadership role is responsible for strategic planning, budgeting, staff management, vendor relations, compliance with health and safety standards, culinary innovation and the implementation of sustainable and inclusive dining initiatives. Essential Functions: Strategic Leadership/ Staff Development - 35% This position holds comprehensive responsibility for the strategic, financial, and operational leadership of Dining Services. Establishes and communicates the vision and long-range planning for a multi-faceted program, driving culinary innovation, ensuring fiscal health, and championing a culture of operational excellence and inclusivity and leads management team in development and implementation of operating plans to achieve that vision Oversee the development of staff, and in conjunction with HR, the recruitment of staff. Works with HR staff to manage labor and employee relations. Plan, manage, and administer the large-scale dining services budget, ensuring cost-effectiveness, profitability, and operational excellence Drive innovation by integrating emerging culinary trends and technology to reduce waste, conserve resources, and enhance operational efficiencies. Champion BASC's commitment to sustainability by executing the department's ongoing Sustainability Plan, and SUNY/State Executive Orders Fosters a positive work environment focused on teamwork, accountability, and professional growth. Hires, trains, supervises, and evaluates direct reports. Develop management teams to be effective strategic leaders. Provides timely constructive feedback in behavioral and technical competencies and goals for reporting management staff. Implements management and staff development, training and recognition programs. Meet regularly with direct reports and dining management team to share and gather information. Routinely visits each dining area. Works collaboratively to develop food service policies and quality standards. Is actively involved in food service industry associations and activities. Keeps abreast of current higher education and food service trends and communicates them to the team. Oversees scheduling of employees and dining services management team to meet the needs of the operations and compliance with Union employee contract. Operational Oversight - 35% Manage day-to-day operations across all campus dining venues, including residential dining halls, retail food outlets, and catering services, and concessions operations. Ensure high standards of food quality, presentation, safety and sanitation, and customer service. Develop and implement efficient workflows, staffing models, and service strategies. Assess current programs and implement new programs and services. Follows current trends in campus dining and nutrition. Provides for oversight of inventory management, pricing, sanitation, and food service equipment and employee safety. Communicates and collaborates verbally and in writing with corporate management and campus community regarding meal plan design, pricing, services, menus, and hours and locations of services. Participates on various relevant committees and meets with students as needed. Provides oversight and direction to the Dining management team for all dining related responsibilities and works one-on-one with direct reports. Ensures compliance with local, state, and federal food safety and sanitation regulations. Develop and promote sustainable practices, such as waste reduction, local sourcing, and environmentally responsible packaging. Financial Oversight - 15% Oversee dining service budgets including planning, fiscal management and revenue and expense budgets. Monitors food, labor, and operational costs to achieve financial goals. Collaborates with senior leadership to establish, review and develops financial reports and makes necessary adjustments in operations to manage costs. Monitors and approves expenditures. Participates in the development of and recommends dining plans and rates. Recommends development and expansion of revenue sources. Develop long-term plans to enhance dining services aligned with BASC's strategic initiatives. Plans and implements capital projects. Participates in feasibility studies and makes recommendations on design, startup, renovation and discontinuation of operations. Assists in the development of capital budgets and funding plans. Works with Operations Support Manager to leverage campus contracts and negotiate with vendors and distributors to advance sustainable procurement, including preferences for supplier traceability and local sourcing. Customer Relations & Community Engagement - 10% Collaborate with student organizations and university departments to ensure dining services meet evolving student needs. Address feedback and survey results to improve satisfaction and inclusivity. Work collaboratively with Marketing Department to develop events and programs that support campus life (e.g., themed meals, wellness programs, sustainability efforts). Coordinates with campus partners to provide excellence in dining experience for visiting groups and recruitment events. Participates in Campus open houses and Orientation presentations. Coordinates summer dining services contracts with customers, accounting department, and BASC business office. Serves as point of contact for customer service issues. Other -5% As a member of the BASC senior leadership team, attends meetings, writes reports, assists with other departments, events and initiatives within the college, and supports student success. Follows all BASC policies and procedures, including safety policies. Promotes a culture of safety across the organization. Performs other duties as assigned. Education and Training: Bachelor's degree in hospitality management or business administration, advanced degree preferred. Any combination of education and experience that demonstrates an ability to do the job will be considered. Work Experience: Minimum 8 years of progressively responsible experience in food and beverage operations management, with minimum 5 years of responsibility and accountability in a senior leadership position. Strong leadership, administrative and service management skills required. Extensive experience in high volume and superior quality operations required. Significant university dining services experience preferred. Licensure/Certification: Valid driver's license in good standing preferred. ServSafe certification. Physical Demands: Ability to lift, move and/or maneuver up to 20 lbs. on an occasional basis. Good visual acuity for reading reports, computer work, etc. Ability to move around the campus in order to evaluate service, employees and meet with customers. Skills/Abilities: Knowledge of and ability to use a computer and required computer systems. Adept in the use of food service software and Microsoft Office Suite applications. Experience with Gmail preferred. Demonstrated understanding of accounting and financial reporting. Demonstrated ability to lead and direct large teams; strong interpersonal skills required. Demonstrated ability to communicate effectively with others both orally and in writing. Work Environment: Typical Office: temperature changes by season, office equipment hazards, noise. Typical Kitchen: exposure to heat, flame, chemicals, knives

. We are seeking a Restaurant Manager to join our team! You will be responsible for providing customers with a memorable fast food dining experience. The Restaurant Manager is passionate about providing Guests with the best experience possible. Must be committed to contributing to the collaborative spirit of the team, be energized by the opportunity to learn, grow, and explore your career potential. Essential Duties and Responsibilities Oversee guest services and resolve issues. Food order and chicken order Training and coaching team members Running a daily shift Forecasting, crew schedule Adhere to all safety and sanitation regulations. Supervise product production. Food order and chicken order Training and coaching team members Unloads and stocks inventory items as needed Prompt and regular attendance on assigned shifts Acts with integrity and honesty, and promotes the culture of HIgh Noon Popeyes Must be at least eighteen (18) years of age. Comfortable working in a fast-paced environment Ability to interact in a positive and professional manner with Guests and coworkers. Willingness to learn all areas of restaurant operations & work multiple stations. Available to work evenings, weekends, and holidays Physical Demands Must be able to lift up to 50 pounds of force occasionally, and or up to 15 pounds of force frequently, Ability to carry products/boxes and miscellaneous weighing no more than 60 pounds Consistently operates registers Consistently handle product preparation Consistently kneel and follow proper lifting procedures Frequently stoop and pick up supplies and trash Consistently y push to open and close door to store and storage shed as well as cooler and freezers Consistently stand during serving customers and training Consistently talk to and listen to fellow team members and Guests Consistently lifts for product preparation, stocking and inventory Popeyes is an equal opportunity employer that makes employment decisions based on skills and experience and we encourage all qualified applicants to apply. Job Type : Full-time

An Assistant Restaurant Manager is generally responsible for supporting the Restaurant Manager (“RM”), Shift leaders and Team. They perform all duties of the Restaurant Manager in their absence. Primary duties generally include floor operations, and Brand Training programs. Generally responsible for providing strong, positive leadership to his/her team to deliver great friendly guest experiences, operational excellence and for helping to build profitable top line sales of a single restaurant. They support the Restaurant Manager in the overall operation of the restaurant according to standards, Indus policies and procedures and in compliance with all applicable laws. Essential Duties and Responsibilities: Able to perform all responsibilities of restaurant team members Lead team meetings, along with Restaurant Manager Oversee Brand Training Programs, schedule and train team and shift lead staff Ensure Brand standards, recipes and systems are executed Create and maintain a guest focused culture in the restaurant Review guest feedback results and implement action plans to drive improvement Communicates restaurant priorities, goals, and results to restaurant team members Execute along with RM, new product rollouts including training, marketing, and sampling where applicable Execution of Point of Purchase instore set up by Brand standards Maintain a safe, secure, and healthy environment by following and enforcing safety, food safety, and sanitation requirements and complying with all applicable laws Control costs to help maximize profitability Completion of inventory on a periodic basis as determined by Indus policy Support RM in completion of weekly labor schedule ensuring all shifts are staffed to meet guest demand and service standards Support RM in assigning staff and deployment Support RM in completion of supplier and other vendor orders Maintain strict confidentiality of sensitive information, ensuring compliance with company policies and applicable privacy regulations Conduct self and team member performance assessments Ensure restaurant budget is met as determined by operations above-unit leadership Manages cash over/short in restaurant and ensures team members are following Indus' cash management policies Handle cash deposits and go to the bank daily during bank hours Engages with Brands Field Operations team as appropriate Requirements Qualifications Minimum High School Diploma or GED Flexible schedule, including days/evenings, weekends, and holidays 1-2 years of experience in the Quick Service Restaurant industry or retail environment Physical Demands The associate must be able to move/lift up to 20 lbs. Why Join Indus Hospitality Group? At Indus Hospitality Group, we offer a dynamic work environment that fosters growth, innovation, and collaboration. Our team provides exceptional service and creates memorable experiences for both our guests and employees. Joining us means being part of a supportive, inclusive culture where your contributions are valued, and your career development is a priority. We are committed to providing you with opportunities for personal and professional growth, ensuring that you have the tools and resources to thrive in your role. If you are a self-motivated, detail-oriented individual with a passion for recruitment, we invite you to apply for this exciting opportunity to make a meaningful impact on our team and help shape the future of our organization. Come grow with us at Indus Hospitality Group! Salary Description $18.00-$20.00

(Resume and civil service application required.) This is an important supervisory position responsible for the coordination of food services in a school cafeteria to ensure high standards of nutrition and nutrition education, food production and student service. The employee reports directly to and works under general supervision of the Director of School Food Services. Direct supervision is exercised over Cooks, Cook Managers and Food Service Helpers. Does related work as required. Graduation from high school or possession of a high school diploma, plus EITHER: (A) Possession of an Associates degree (or 60 credit hours) in food administration, nutrition, dietetics, or a closely related field, plus one (1) year paid full-time or its part-time equivalent experience in supervising or managing a cafeteria or a food service establishment; OR, (B) Three (3) years paid full-time or its part-time equivalent experience dealing with food administration, nutrition, dietetics, or food preparation, one (1) year of which shall have involved supervising or managing a cafeteria or food service establishment; OR, (C) Any equivalent combination of training and experience as defined by the limits of (A) and (B) above. SPECIAL REQUIREMENTS: Depending on the position duties, candidates for employment with the Monroe County Government will be required to pass a pre-employment drug test. NOTE: Additional college level training cannot be substituted for the minimum experience requirement. SPECIAL REQUIREMENT FOR APPOINTMENT IN SCHOOL DISTRICTS AND BOCES Per Chapter 180 of the Laws of 2000, and by Regulations of the Commissioner of Education, to be employed in a position designated by a school district or BOCES as involving direct contact with students, a clearance for employment from the State Education Department is required. (All need not be performed in a given position. Other related activities may be performed although not listed): Supervises and assists in several or all of the activities of receiving, storing, handling, preparing and serving food in accordance with federal, state and local standards; Conducts orientation sessions, plans daily work schedules, provides training and evaluates food service personnel; Plans and evaluates nutritionally sound menus incorporating time saving production techniques, effective merchandising and nutrition education activities Assumes responsibility for collecting, tallying, recording and depositing the daily cash receipts of the cafeteria; Prepares and maintains all required records, utilizing an automated system when possible; Maintains systems of inventory, cost control and filing; Directs the purchase or recommends purchases of food supplies and equipment according to established specifications and procedures; Communicates concerns to appropriate supervisor about policies and procedures relating to all food service employees; Assures that sanitation and safety practices in all phases of the school food service operation meet established standards; Promotes student and staff satisfaction by merchandising and serving meals in an attractive manner; Involves students, staff and the community in school food service activities. FULL PERFORMANCE KNOWLEDGE, SKILLS, ABILITIES, AND PERSONAL CHARACTERISTICS: Good knowledge of the fundamentals of nutrition as it pertains to a school food service program; good knowledge of Federal, State and local laws governing the provision of food services within a school district; good knowledge of sanitary principles and procedures in the preparation, storage and service of food in large quantities; working knowledge of menu planning, purchasing procedures, the handling and inspection of foods, nutrition education and promotion, serving procedures and merchandising of meats; working knowledge of the proper maintenance of kitchen equipment and utensils; supervisory ability; ability to assign work, train and evaluate a food service staff; ability to evaluate menus for nutrient content, appearance and student acceptance; ability to set up or revise systems for increased efficiency; ability to do mathematical computations; ability to keep records; ability to establish and maintain effective working relationships with others; initiative; cleanliness; dependability; integrity; physical condition commensurate with the demands of the position.