Kitchen manager jobs in Huntington, NY

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 Holbrook, NY 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, training, and developing 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 $100K - $110K Salary + $5K - $8K Bonus! 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! Apply today!

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.

Department Production Employment Type Full Time Location New York - Huntington Station Workplace type Onsite Compensation $67,500 - $78,000 / year Essential Duties and Responsibilities Qualifications Benefits About WYLD Wyld was founded in 2016 with the goal of creating high-quality, real fruit-infused cannabis edibles. Since then, we've grown into America's top edible brand, driven by a commitment to excellence, community partnerships, and integrity. We're proud to support social justice, environmental sustainability, and wellness, while continuing to expand our reach and impact.

Kitchen Manager Salary Range $70K-$80K Accountable for food quality, consistency and production of all cuisines within the property's restaurant. Exhibits culinary talents by performing tasks while leading the staff and managing kitchen functions. Blends culinary creative talent, business acumen, teaching skills and a hospitality mindset to drive business results while building a high-performing team. Responsibilities: * Works with Executive Kitchen Manager to manage inventory, preparation, presentation, safety and sanitation in a theater/restaurant kitchen. Works with all Kitchen Management to support an environment committed to outstanding Guest Experiences; participate in meetings (1:1, pre-shift meetings) with staff to maintain guest focus at all times. * Works with all Kitchen Management to ensure quality expectations are met in food preparation and presentation; focus on motivating cooks to prepare menu items in consistent manner. * Works with Theater/Restaurant Managers to oversee guest relations and meet/exceed guest expectations for food quality, temperature and plating. * Manage kitchen operations with comprehensive, detailed approach to food and beverage quality, safety, building maintenance, repairs, and sanitation/cleanliness. * Participate in hiring decisions for hourly kitchen staff; identify talent and make recommendations for internal promotions to Supervisor/Manager roles. Experience & Qualifications: * At least 1-2 years of experience as a Supervisor or Line Cook in high volume operation (Theater) or creative environment (Restaurant). Progressive growth from hands-on, front-line role to supervision preferred. * Track record of success with bias for action, high energy level and desire to succeed. * Demonstrated judgment, decision making, and conflict resolution skills with guests, staff, and peers. * Quality food preparation and presentation; guest loyalty and positive feedback on social media, NPS, and other measures. Benefits: * Competitive base salary and annual bonus opportunity. * Company paid Life insurance and Short Term Disability insurance. * Medical, Dental and Vision Benefits, Flexible Spending Accounts, and Paid vacation. * Discount Dining and Free Movie Tickets. * Discounts through Life Mart and Tickets At Work.

We're Grön (pronounced like grew-n, Swedish for green). We craft the most delicious cannabis edibles on the planet. As a leading North American brand, we're dedicated to high-quality products that cater to our diverse customers. Driven by innovation, sustainability, and community, we create our edibles with care. Founded in her basement, chocolatier and mother Christine Apple started Grön in 2015, and has since grown the company into a team of over 200+ passionate individuals in 8 different markets (and counting). We hold ourselves to the highest standards of quality and professionalism as we serve millions of customers worldwide. Every team member is expected to contribute to our mission with dedication and teamwork, crafting our gummies and chocolates with love for the community. At Grön, we operate first by our Mission & Values: we win with dignity and grace, we only deliver excellence, we embrace transformation. We believe all Grön employees should embrace and operate with these values in mind. If you feel like you embody our values, keep reading to find out more about how you could make an impact as a part of our team. The Grön Kitchen Manager oversees all daily operations of the production facility, ensuring compliance with cGMP standards, internal SOPs, and all applicable regulations. This role manages labor, materials, and workflows to achieve high standards of productivity, quality, and safety while maintaining accurate documentation and recordkeeping. The Kitchen Manager develops and enforces standardized procedures to support efficient production, regulatory compliance, and information flow, and continuously seeks opportunities to improve systems, processes, and overall operational performance. In this role you will: Daily Operations: Oversee and assist in all daily production activities, including planning, workflow assignment, and scheduling. Compliance: Ensure adherence to current cGMP standards, regulatory compliance, and production quality. Resource Coordination: Coordinate real-time utilization of resources across departments while maintaining clear communication to minimize operational conflicts. Interdepartmental Coordination: Maintain communication with central operations management to ensure smooth coordination between production, fulfillment, sales, marketing, and accounting. Leadership Reporting: Keep leadership informed of significant issues, propose corrective actions, and escalate critical matters as needed. Contingency Management: Implement contingency plans during system disruptions, troubleshoot issues, and provide input for process improvement initiatives. Root Cause Analysis: Participate in root cause analyses to prevent recurrence of operational or compliance issues. Support Hiring: With support from Director of Ops, hire, train, and manage production, staff, including supervisory roles Performance Management: Conduct performance evaluations, address employee performance issues, and implement improvement plans. Culture & Morale: Foster a positive work environment that encourages collaboration, efficiency, and high morale. Compensation & Career Decisions: Recommend salary adjustments, transfers, promotions, or dismissals as appropriate. Inventory Oversight: Lead inventory management of raw materials, packaging, and finished goods to maintain adequate levels based on production goals and sales projections. Production Planning Support: Support production planning to ensure resources are aligned with expected output and business needs. Quality Assurance: Oversee quality assurance processes, identify product issues, and implement solutions in accordance with cGMP standards. Policy Implementation: Implement and maintain updated policies and procedures related to production and compliance and cGMO standards. Other Duties: Execute other duties as required to support business operations and production objectives. You will be a great fit if: You have at least 2 years' experience working in a kitchen or manufacturing environment, and are familiar with cGMP standards You perform kitchen tasks safely, including lifting 25-50 pounds, standing for long periods, and working in refrigerated environments. You have experience managing kitchen operations and leading teams effectively. You foster a positive work environment, build consensus, and motivate teams to achieve high productivity and morale. You understand and comply with industry regulations, including METRC, testing requirements, and all related documentation. You train, mentor, and set clear expectations for staff to ensure consistent performance and adherence to standards. You are highly organized, able to manage multiple tasks, deadlines, and personnel responsibilities efficiently. You maintain strong attention to detail, ensuring accurate production logs, compliance paperwork, and product tracking. You communicate clearly with senior management, compliance teams, and external vendors. You use relevant software tools confidently for compliance tracking and inventory management. You adhere to workplace safety standards and HR procedures, maintaining regulatory compliance at all times. You thrive in fast-paced environments, balancing production, compliance, and team needs while adapting to changing priorities. You demonstrate integrity and respect in all interactions, fostering a positive and supportive work environment You strive for the highest standards in every aspect of your role. You can adapt to and drive change with enthusiasm. Interview Process: At Grön, we go through the same interview steps for all Kitchen Manager candidates to ensure equity in our hiring process. Our process is designed to learn as much about each candidate as possible, as well as give candidates access to our team and hear what it's like to work with us. Call with Recruiter Call with Director New Markets Call with VP, Operations Benefits & Compensation: This position has a salary of $65,000 Medical, dental, & vision insurance 401k Program PTO 10 Paid holidays Parental leave Commuter Benefits Grön is committed to equal employment opportunity for all employees and providing employees with a work environment free of discrimination and harassment. In accordance with applicable laws and regulations, our company provides a fair and equal employment opportunity for all Team Members and candidates regardless of race, color, religion or belief, national origin, gender, family or parental status, pregnancy, sexual orientation, gender identity/expression, age, marital status, disability, or any other legally protected characteristic. We hire and promote individuals solely based on qualifications for the position to be filled and business needs. Grön will not tolerate discrimination or harassment based on any of these characteristics. We encourage all applicants over the age of 21. BE AWARE OF FRAUD! Please be aware of potentially fraudulent job postings or suspicious recruiter activity by persons that are posing as a Grön recruiters. Please confirm that the person you are working with has an @eatgron email address. Additionally, Grön will never request financial information or payments from candidates at any point during the hiring process nor will we send checks for equipment at anytime. If you suspect fraudulent activity, please contact our team via ****************

Kitchen Manager Salary Range $70K-$80K Accountable for food quality, consistency and production of all cuisines within the property's restaurant. Exhibits culinary talents by performing tasks while leading the staff and managing kitchen functions. Blends culinary creative talent, business acumen, teaching skills and a hospitality mindset to drive business results while building a high-performing team. Responsibilities: Works with Executive Kitchen Manager to manage inventory, preparation, presentation, safety and sanitation in a theater/restaurant kitchen. Works with all Kitchen Management to support an environment committed to outstanding Guest Experiences; participate in meetings (1:1, pre-shift meetings) with staff to maintain guest focus at all times. Works with all Kitchen Management to ensure quality expectations are met in food preparation and presentation; focus on motivating cooks to prepare menu items in consistent manner. Works with Theater/Restaurant Managers to oversee guest relations and meet/exceed guest expectations for food quality, temperature and plating. Manage kitchen operations with comprehensive, detailed approach to food and beverage quality, safety, building maintenance, repairs, and sanitation/cleanliness. Participate in hiring decisions for hourly kitchen staff; identify talent and make recommendations for internal promotions to Supervisor/Manager roles.

Job Details Sayville, NY $28.00 - $35.00 HourlyDescription Cornucopia's kitchen produces 100% Non-GMO and almost entirely Organic food in our on-site kitchen, 7 days a week. We pride ourselves on making everything fresh from scratch. We also take great steps to provide allergen-friendly options to our customers. We are seeking a full-time (minimum 5 days/week) Kitchen Manager to lead a team of 10+ individuals (part-time & full-time employees, with varying levels of experience and responsibility) that produces the highest-quality food for us to be served at our take-out deli counter. The mass majority of what we produce are scoopable salads (quinoa salad, roasted vegetables, etc.) and we also have some additional unique/complex dishes which are made on a regular basis (veggie burgers, baked goods, etc.). Experience managing a commercial kitchen is an absolute must. Features Develop and execute on purchasing ingredients/supplies & sales strategies Manage a dedicated team of cooks and prep cooks Monitor production to ensure it fulfills demand Quality assurance on all dishes produced in the kitchen Maintain a strong and tight-knit team of cooks and prep cooks Refine and expand our menu Benefits Flexible scheduling Employee discounts Paid gym memberships Birthday bonus Company profit sharing plan 401k plan + company matching contributions Paid time off for volunteer work Paid vacation time Paid sick leave Health care plan available Annual bonus based on departmental profitability Responsibilities Create daily production lists based on sales and customer demand Delegate work to staff Oversee the work of staff (Quality, Efficiency, Timeliness) Monitor production of dishes to ensure high quality standard Maintain strong team camaraderie and enthusiasm Help improve pre-existing recipes and production methods Help develop new recipes and expand our offerings Ensure target margins are achieved Hire, train, and develop staff About You Punctual Dependable Compassionate and inspiring leader Good communicator Clean & organized Excellent culinary skills Experienced working in a commercial kitchen (required) Experience supervising employees or managing (preferred) Ability to work 40 hour weeks consistently (required) Ability to work mornings starting at 6am or earlier (required)

Job DescriptionKitchen ManagerLocation: Stony Brook, NY A high-energy, fast-paced restaurant group is seeking an experienced Kitchen Manager to lead daily back-of-house operations and ensure consistent execution of high-quality dishes and service standards. This role is ideal for a hands-on leader who thrives in a dynamic kitchen environment and is passionate about food quality, team development, and operational excellence. Responsibilities: Oversee all kitchen operations, ensuring food quality, consistency, and presentation meet brand standards. Train, mentor, and manage kitchen staff, fostering a culture of teamwork, accountability, and respect. Maintain a clean, organized, and compliant kitchen that adheres to all health and safety regulations. Monitor inventory levels and coordinate with suppliers to maintain accurate ordering and receiving processes. Manage food and labor costs to meet or exceed established budget targets. Implement and enforce company policies, recipes, and standard operating procedures. Lead by example during peak service periods to ensure smooth and efficient kitchen flow. Collaborate with front-of-house management to ensure seamless communication and guest satisfaction. Conduct regular line checks, food tastings, and equipment inspections. Track and report daily kitchen performance metrics, including prep levels, waste control, and labor usage. Support hiring, onboarding, and performance reviews for BOH staff. Assist in menu execution, seasonal rollouts, and ongoing recipe development. Qualifications: Minimum 3 years of kitchen management experience in a high-volume, full-service, or fast-casual restaurant environment. Strong leadership, communication, and organizational skills. Proven ability to train and develop kitchen teams. Thorough understanding of food safety, sanitation, and kitchen operations. Skilled in cost control, scheduling, and ordering systems. Ability to thrive under pressure and adapt to changing business demands. Culinary degree or formal training preferred but not required. Availability to work evenings, weekends, and holidays as needed. Benefits: Competitive salary and performance-based incentives Health, dental, and vision insurance options Paid time off and holidays Meal discounts and shift perks Opportunities for career growth within a growing restaurant group

Role OverviewLead Culinary Innovation: Chef Manager, Healthcare Excellence at Bridgeport Hospital Sodexo is seeking a dynamic and experienced Chef Manager to join our culinary leadership team at Bridgeport Hospital, a premier 500-bed acute care facility in Bridgeport, CT. This critical role will focus on ensuring the highest standards of culinary execution and quality across all food service functions, which include patient feeding, high-volume retail dining, and executive catering. The Chef Manager will report directly to the Area General Manager and collaborate closely with the Executive Chef and the Retail Chef Manager. You will be responsible for direct oversight of a dedicated team of approximately 8-10 employees, ensuring they are trained, motivated, and performing at peak level to meet both Sodexo's standards and the clinical needs of the hospital. Joining the Sodexo team at Bridgeport Hospital means you'll play a vital role in supporting the recovery and well-being of patients and providing excellent service to staff and visitors. We are committed to improving the Quality of Life for everyone we serve. Apply today to advance your culinary management career in a mission-driven acute care setting!What You'll DoThe Chef Manager is responsible for daily culinary operations, quality control, and team management:Culinary Production: Oversee the daily preparation and execution of meals for patient services, retail venues, and catering events, ensuring consistency, quality, and timely service. Quality & Safety: Maintain the highest standards of food quality, presentation, and taste. Strictly enforce all HACCP, ServSafe, and Sodexo food safety and sanitation protocols throughout the kitchen. Team Leadership: Directly manage, coach, schedule, and develop 8-10 frontline culinary staff and food service workers, fostering a positive, professional, and efficient kitchen environment. Operational Support: Work closely with the Executive Chef and Retail Chef Manager to manage inventory, control food costs, and optimize kitchen labor and workflow efficiency. Menu Integrity: Ensure all recipes and menus are followed precisely, including adherence to therapeutic diets and dietary restrictions crucial for patient care. Resource Management: Manage ordering, receiving, and storage of food and supplies, minimizing waste and maintaining stock levels. What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You BringExperience: Minimum of 2+ years of culinary experience in a high-volume setting (e. g. , large restaurant, corporate dining, or institutional food service). Prior supervisory or management experience is required. Education: Culinary degree or a degree in Food Service Management is highly desirable, or equivalent professional experience. Healthcare Acumen: Experience in a hospital or healthcare food service environment is a significant plus, with knowledge of patient dining and dietary needs. Certifications: Current ServSafe certification or ability to obtain one immediately upon hire. Skills: Exceptional communication, organizational, and leadership skills. Proven ability to work collaboratively as part of a culinary management team. Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - High School Diploma or GED or EquivalentMinimum Management Experience - 1 year

& Perks We believe in delivering a fun, welcoming, and high-energy dining experience for every guest. The kitchen is the heart of that experiencewhere great food, teamwork, and consistency come together. If youre a proactive, hands-on leader with a passion for food, people, and hospitality, this is your opportunity to make an impact. As Kitchen Manager, youll oversee all back-of-house operations to ensure the kitchen runs smoothly, safely, and efficiently. Youll lead and develop the culinary team, maintain food quality and consistency, manage cost controls, and contribute to an exceptional guest experience through operational excellence. Responsibilities Lead, train, and motivate kitchen staff (line cooks, prep cooks, dish team, etc.) to consistently deliver high-quality food Ensure full compliance with food safety, sanitation, and hygiene standards in accordance with local health regulations Oversee food preparation, portioning, plating, and presentation to ensure consistency and adherence to menu specifications Manage food purchasing, inventory control, waste reduction, and cost of goods to meet budget goals Create and adjust kitchen schedules to ensure efficient staffing and labor management Support menu execution and training for new dishes, ensuring recipe accuracy and team knowledge Partner with front-of-house management to maintain a seamless service flow and positive guest experience Troubleshoot kitchen operational issues and oversee maintenance of all kitchen equipment Uphold company policies and contribute to a positive, inclusive, and team-oriented culture Qualifications Were Looking For: 13 years of restaurant management experience in a full-service or hospitality environment Passion for the food service industry and a genuine people-first mindset High school diploma or equivalent required; culinary or hospitality degree a plus Proven leadership and team-building skills with the ability to coach and develop others Strong knowledge of food safety regulations and kitchen sanitation practices ServSafe Food and/or Alcohol Certification a plus (training available if not yet certified) Excellent communication, organizational, and problem-solving skills Ability to thrive in a fast-paced environment and remain on your feet for extended periods Capable of lifting 2550 lbs as needed

Come thrive with us at our exquisite Memory Care Assisted Living Community, Bridges by EPOCH at Norwalk! We are NOW HIRING for a Full-time Director of Dining Services/Director of Culinary at our extraordinary senior living community to lead our culinary and dining team! What Makes Bridges a Great Place to Work? Working at EPOCH Senior Living is rewarding and purpose-giving! Do you want to thrive at work in an upbeat, fun and friendly work culture that is life-giving to others? Our team members inspire each other as we honor the lives of the generation before us. We understand the key to success is in hiring talented, dedicated, and knowledgeable individuals who share our mission, and we want you! If you are dependable, compassionate, and genuinely interested in making life healthier and happier for seniors, you would find the perfect fit at EPOCH Senior Living! Here, you'll find close-knit teams of remarkable people working together at our network of premier senior living communities throughout the Northeast - all with the common goal of delivering an exceptional senior living experience for our residents. At EPOCH Senior Living communities, we pride ourselves on being a place where team members feel valued, creativity is fostered and employees and residents feel connected like family. Why Choose EPOCH Senior Living? We offer competitive pay and a generous benefits package for full-time team members that starts on the 1st of the month following the date of hire and 30 hours per week! Ask us about the benefits we offer to our part-time team members. We understand the importance of family and encourage a work/life balance. We offer paid time off, sick time, 7 paid holidays and 3 floating personal holidays per calendar year. Full-Time Benefits Package Medical Plans and Dental Plans with Blue Cross Blue Shield Vision Plan with MetLife Vision Flexible Spending Accounts 401(K) Auto Enrollment through Fidelity after 30 days with a discretionary company match $50,000 Life Insurance Policy VOYA Voluntary Benefits Critical Illness and Accident Verizon Cell phone Discount Wishbone Pet Insurance Discount Training and Growth Opportunities Tuition/Certification Reimbursement with Annual Amount of $500. English Language Classes Applicable Free Parking $1,500 Refer a Friend Bonus Incentive Responsibilities The Director of Culinary oversees the dining services operation of our community. This position is responsible for creating dynamic menu options, ordering supplies and adheres to department budget. Provides outstanding customer and upscale dining services. The Director of Culinary hires, schedules and supervises dietary staff and kitchen staff. Able to multi-task in a fast-paced environment. Some cooking required. Qualifications We are seeking 2 years of experience as a Director of Culinary in dining services with management experience in a Senior Living Community. Some fine dining experience helpful. Supervisory/management experience required. Must exhibit excellent communication and leadership abilities. Computer skills required. ServSafe Certificate required. Culinary degree preferred. If you have a strong passion for seniors, we invite you to become part of an EPOCH team! “I love knowing that I've made a positive impact on my residents or coworkers. Sometimes it's as small as a hug, a compliment, or spending a little extra time…I call that my second paycheck!” - Eileen, Dietary Aide at Bridges Nashua You may contact Jessica Kennedy, Corporate Recruitment Manager at ************ for any questions. Bridges by EPOCH at Norwalk 123 Richards Ave Norwalk, CT 06854 *************** About EPOCH Senior Living Founded in 1997 and known for delivering outstanding service, EPOCH Senior Living currently operates a network of premier senior living communities throughout the Northeast. With eleven communities, Bridges by EPOCH is New England's largest stand-alone memory care assisted living provider. Offering a range of living options, including independent living, assisted living and memory care supported by Bridges , Waterstone communities are known for offering seniors 62 and over a luxury senior living experience. We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

The Kitchen Manager is responsible for creating a culture of learning, execution and appreciation of food that is fresh, convenient, customizable and available. This person must provide management for Au Bon Pain food and beverage processes and the leadership to facilitate guest satisfaction and financial success in all of the café's food and beverage outlets. Overall emphasis is placed on procurement, execution, distribution and adherence to ABP standards while operating at or above health and sanitation requirements.

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

JOB SUMMARY: Executive Chef The Executive Chef is responsible for the organization, management, and daily operation of the Dietary Department in accordance with the Nassau County Department of Health regulations, local regulations, and company policies. The Executive Chef at Encore Luxury Living will cultivate seasonal menus focusing on quality and consistency. Must be able to supervise and instruct the staff in policies and procedures under guidance of the Regional Director of Food Service and as directed by the Executive Director, with minimal supervision. Schedule: Tuesday - Saturday 9am-5:30pm Executive Chef DUTIES AND KEY RESPONSIBILITIES: Is the leader of the Food Services Department and is the face of the culinary experience at Encore Luxury Living. Creation and cultivation of seasonal menus focusing on quality and consistency. Develop goals and objectives for the department. Maintain policies and procedures to obtain these stated goals and objectives. Prepare and manage the department budget and production of profit and loss statement. Control department resources through appropriate planning, utilization, evaluation and data analysis. Develop quality standard for food, equipment and service, and evaluations systems to determine department effectiveness. Ensure on-going training and motivation of dietary staff. Plan and coordinate all department activities. Plan and implement food service systems, including department layout and equipment requirements. Maintain effective communication with departmental personnel, other departments, administration and the public. Ensure all Residents are satisfied with the food service, by regularly walking through the dining room, speaking one on one with the Residents and promoting meal specials. Schedule staff to ensure sufficient coverage for kitchen and dining room. Develop work assignments for all dietary service personnel, which are written, dated and posted in the kitchen area. Continually upgrade personal knowledge of dietary management systems and nutrition through in-service training. Purchase food and supplies using competitive purchasing practices. Manages cost of food and supplies to maintain a total food cost within the guidance of the Community. Check receipts of orders and invoices promptly. Approves statements for payment. Record weekly menus of all diets served to Residents noting and initialing any changes made. Conduct physical inventory monthly and maintains records on a weekly and monthly basis to include average food cost per meal served and supply cost per meal served. Oversee the hiring, training and supervision of staff. Comply with Company safety practices including infection control policies and procedures, and OSHA standards to ensure a safe working environment for self and others. Follow all workplace injury procedures, including completion of reports for timely reporting and issuing corrective action when necessary. Oversee kitchen cleaning and maintenance procedures. Insures that cleaning schedules are adhered to. Maintains kitchen to Department Health Code and standards. Represent the department on all committees whose work affects the Food Service Department and participates with administration in the preparation of an operating and capital budget to include provisions. Assist wherever necessary in the Food Service Department or Community as assigned by the Executive Director. Prepare an annual budget and operates within that budget. Prepare meals as necessary. Wear clean and proper uniform. Perform other duties as assigned\by Executive Director or Regional Director of Food Service. Executive Chef QUALIFICATIONS: Must have a degree in Food Service Administration or Institutional Management. High School graduation is required; a college degree is preferred. The Food Service Sanitation course must have been completed. Must have a clear sense of smell. Minimum of four (4) year experience in food service supervision is required with a minimum of two (2) years institutional, restaurant or hospital preferred. Effective oral communication skills to speak with management, residents, families, partners, and other customers. Must be able to listen attentively to residents', requests and preferences, ensuring exceptional customer service. Must be emotionally, mentally and physically able, with or without reasonable accommodations, to provide required services to residents, including verbally communicating with residents. Must be able to speak, read, and write in English, which is the predominant language of a majority of our residents. Executive Chef WORKING CONDITIONS & PHYSICAL REQUIREMENTS: Responsible to be a resource to departmental staff and available for off shift, on site visits to building when necessary. Working in an assisted living community- a 24 hours/day & 7 days/week operation. Occasional heavy lifting up to fifty (50) pounds. Repetitive wrist motion for chopping, cutting, mixing, etc 30% Standing 40% of the time Stooping, reaching, bending 15% of time Exposure to heat of kitchen. Some exposure to harsh chemicals. Frequent use of cutting equipment including slicers, knives, choppers.. Job Type: Full-time Benefits: 401(k) 401(k) matching Dental insurance Food provided Health insurance Paid time off Referral program Tuition reimbursement Vision insurance

The Hourly Manager is Responsible and Accountable for: Manage daily restaurant operations with a focus on flawless execution, increasing profit and enhancing the guest experience Labor Scheduling/Revenue Control- Meets shift goals for service, sales, and controls (revenue, food and labor). Checks out all crew members to follow up on shift goals and assignments and to provide feedback. Crew Training and Certification- Trains and develops crew members, creates an environment that is conducive to learning by allowing people to make mistakes as they learn. Quickly addresses employees who are not successfully completing their plans and redirect their efforts. Recruitment and Selection- Provides candidates with appropriate and timely information about the position, the organization, and the selection process. Service & Marketing- Execute Local Store Marketing, Act as LSM Ambassador, maintain celebration calendar, maintain menu boards/marquees, ensure all POP and menus are current, Execute BFF program, manage in-store contests, maintain retail cabinet per plan-o-gram. Execution of Housekeeping Systems- DOP's posted weekly, follow up on execution and completion, cleanliness score on guest feedback system, QA audits, and Board of Health audits, monitor Ecolab services, maintain appropriate levels of cleaning supplies within budget. Maintenance and Repair- facilities maintenance score and action plan on QA audits, completion of weekly PM checklists, Identify M&R issues, maintain restaurant lighting per standard. The Hourly Manager is Responsible and Accountable for: Manage daily restaurant operations with a focus on flawless execution, increasing profit and enhancing the guest experience Labor Scheduling/Revenue Control- Meets shift goals for service, sales, and controls (revenue, food and labor). Checks out all crew members to follow up on shift goals and assignments and to provide feedback. Crew Training and Certification- Trains and develops crew members, creates an environment that is conducive to learning by allowing people to make mistakes as they learn. Quickly addresses employees who are not successfully completing their plans and redirect their efforts. Recruitment and Selection- Provides candidates with appropriate and timely information about the position, the organization, and the selection process. Service & Marketing- Execute Local Store Marketing, Act as LSM Ambassador, maintain celebration calendar, maintain menu boards/marquees, ensure all POP and menus are current, Execute BFF program, manage in-store contests, maintain retail cabinet per plan-o-gram. Execution of Housekeeping Systems- DOP's posted weekly, follow up on execution and completion, cleanliness score on guest feedback system, QA audits, and Board of Health audits, monitor Ecolab services, maintain appropriate levels of cleaning supplies within budget. Maintenance and Repair- facilities maintenance score and action plan on QA audits, completion of weekly PM checklists, Identify M&R issues, maintain restaurant lighting per standard. Requirements: Experience: minimum of one (1) year of restaurant management experience. Must have a proven track record of achieving results and building successful teams. Education: High school graduate or GED equivalent Skills & Requirements Requirements: Experience: minimum of one (1) year of restaurant management experience. Must have a proven track record of achieving results and building successful teams. Education: High school graduate or GED equivalent

Join Nutrition Management Services Company for limitless growth opportunities and exciting new roles! We are a nationwide provider of comprehensive food service and facilities management that is currently experiencing rapid growth in the NY, NJ, PA and CA markets. Our programs range from fine dining to modern concept bistros. By joining our team, you will be part of a company that is changing the face of contract food service with our commitment to client satisfaction, customer service and delicious food. Job Description Job Profile: We are looking for Dining Services Director to join our team! This dynamic role is responsible for managing the entire food service operation while ensuring to uphold our core values - consistently delivering nutritious food, expert management, and superior service. Key Responsibilities: Hire, train, and supervise staff Client and resident relations Meet financial expectations Maintain high standards of service and quality Ensure all sanitation and safety guidelines are followed Qualifications Qualifications Bachelor's Degree in related field Current ServSafe certification Minimum 5 years of food service management experience in Independent Living or CCRC setting. Ability to work a flexible schedule including holidays and weekends Comprehensive benefits package including 401K with a company match, medical, dental, short and long term disability, life insurance, & time off benefits. Salary: $60,000.00 to $70,000.00 /year Additional Information Comprehensive benefits package including 401K with a company match, medical, dental, short and long term disability, life insurance, vacation/holiday/sick pay.

Job Title Foodhall Manager Employment Type Full time Contract Type Permanent Shift Pattern Work Shift: Days Hours per Week 45 Salary Competitive salary plus benefits Category Store Management Closing Date 21 December 2025 At Asda, we want you to find your everything. As our Foodhall Manager, you'll take full ownership of the store's Ambient and Fresh food operations-two of the most critical and high-impact areas of the business. From dry groceries and household essentials to fresh produce, chilled, and bakery, you'll ensure every aisle is full, fresh, and ready for customers. You'll lead and inspire a team of department managers and colleagues to deliver exceptional standards, availability, and service. You'll also use data and insight to drive performance, manage stock and waste, and ensure full compliance with food safety and operational policies. This is a fast-paced, hands-on leadership role where your ability to balance commercial thinking with people leadership will be key to success. What makes a brilliant Foodhall Manager: • Customer-obsessed: You understand what great looks like in food retail and deliver it consistently across all departments. • Operationally strong: You're confident managing large-scale food operations, from stock control and waste reduction to compliance and safety. • Commercially focused: You use data and insight to drive sales, improve margins, and respond to customer trends. • Inspiring leader: You lead by example, coach your team, and create a culture of high performance and accountability. • Detail-oriented: You maintain high standards of presentation, hygiene, and legal compliance. • Adaptable: You thrive in a dynamic environment and can manage seasonal peaks, promotions, and change with confidence. What you'll bring: • Proven experience managing large food operations in a retail environment. • Strong knowledge of both ambient and fresh food categories. • A track record of leading teams to deliver commercial and customer outcomes. • Confidence in managing compliance, food safety, and operational standards. • Flexibility to work a range of shifts, including early mornings, evenings, and weekends. Everything you'll love Alongside a competitive salary, you'll get lots of other great benefits too, including: * Colleague discount: 15% off your shopping at Asda from day 1 for you and a nominated user * Discretionary company bonus scheme * Access to an enhanced electric car scheme * Free eye test for you and your nominated user * Discounted rates and special offers on Asda services such as Mobile, Pharmacy, Opticians, Personal Loan, Pet Insurance, Travel Insurance, Travel Money, Tyres, Breakdown Cover * Stream: access to flexible pay, income tracker, financial coaching, exclusive savings account and much more * Company pension * Wellbeing: including 24/7 virtual GP, 24/7 EAP service, as well as access to free counselling, legal, mortgage, cancer and bereavement support * Asda Allies Inclusion Networks - helping colleagues to make sure everybody is included and that our differences are recognised and celebrated * Excellent parental leave policies, including maternity & adoption leave, paternity leave, shared parental leave, neonatal care leave, and support for those doing fertility treatments. * Colleague recognition programme * Special offers and discounts across a range of services and activities, from airport parking to theme parks and cinemas

Job Description 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 DescriptionJob Title: Kitchen Manager/Sous ChefLocation: Fort Lee, NJ Job Overview:We are seeking a dedicated and passionate Kitchen Manager/Sous Chef to lead our culinary team in a fast-paced, high-quality dining environment. This role requires a strong leader with excellent culinary skills and a passion for delivering exceptional food experiences. The Kitchen Manager/Sous Chef will oversee kitchen operations, ensuring the preparation of high-quality dishes while maintaining a clean, safe, and efficient kitchen environment. Key Responsibilities: Supervise and coordinate kitchen staff to ensure smooth daily operations. Ensure the timely and high-quality preparation and presentation of all menu items. Oversee inventory management, including ordering, storing, and tracking kitchen supplies and ingredients. Ensure compliance with food safety, sanitation, and health regulations. Train, mentor, and develop kitchen staff, promoting teamwork and skill development. Assist in menu development, including contributing ideas for new dishes and specials. Manage food cost and portion control to ensure profitability while maintaining quality. Assist with the preparation and plating of dishes during peak hours. Oversee kitchen cleanliness, ensuring all kitchen areas meet company standards for sanitation and safety. Maintain communication with front-of-house staff to ensure seamless service. Work with the Executive Chef to implement and uphold kitchen policies and procedures. Handle any kitchen-related issues or concerns, including troubleshooting equipment or food preparation challenges. Qualifications: Proven experience as a Sous Chef, Kitchen Manager, or in a similar leadership role in a high-volume kitchen. Culinary degree or equivalent professional cooking experience preferred. Strong knowledge of kitchen equipment, food safety standards, and inventory management. Exceptional leadership, organizational, and communication skills. Ability to multitask and perform well under pressure in a fast-paced environment. Creative with a passion for delivering high-quality and innovative dishes. Ability to motivate and lead a team effectively. Flexibility to work nights, weekends, and holidays as needed. Benefits: Competitive salary Health, dental, and vision insurance options Paid time off and holidays Opportunities for growth and career advancement If you are an experienced Kitchen Manager/Sous Chef who thrives in a fast-paced, team-oriented environment and is dedicated to delivering exceptional culinary experiences, we would love to hear from you. Apply today to join our team in Fort Lee, NJ.