Kitchen manager jobs in Johns Creek, GA - 4,082 jobs

The Culinary Manager provides food science and culinary expertise to enhance the brand's product quality and growth. This role manages the Brand's test kitchen and works cross functionally to monitor existing products for quality assurance and to develop and deploy new products to the market in support of the overall brand strategy. Education Bachelor's Degree Culinary, Food Science or related degree Pref Work Experience 2+ years experience testing culinary quality and performance Req 1+ year experience working in a bakery/restaurant kitchen Pref 2+ years experience working cross-functionally to develop new menu/culinary products Pref Skills and Abilities * Knowledge of shelf stability, retail food operations, food plant operations food quality and laboratory testing for various food and beverage products * Able to create specification sheets for developed products * Exceptional attention to detail and scientific calculations * Ability to clearly document study findings and provide executive overviews/information as needed * Planning, organization and follow up skills, with the ability to prioritize and manage multiple projects with sensitive deadlines and changing environment. * Ability to develop and maintain positive business relationships (e.g., franchises, 3rd party vendors, other departments, etc.) and foster an environment of mutual respect, understanding, trust, and support * Ability to gather data from multiple sources and make informed recommendations and decisions * Demonstrated tenacity and resilience in constantly changing environment * Ability to communicate in clear concise language and flex to audience needs * Proficient in Microsoft Office Suite

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

Job DescriptionEXECUTIVE KITCHEN MANAGER-Alpharetta, GA Flexible schedule $70K - $75k base salary and a VERY solid BONUS plan as well! Paid Time Off We are seeking an Executive Culinary Manager in Alpharetta, GA to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to further the brand. Fantastic opportunity to work for an established, hospitality group with a huge following in Alpharetta, GA. Requires some creativity and the Head Chef will be able grow and expand. This is a hands-on culinary role in Alpharetta, GA. Supervises a kitchen team of full/part-time cooks and sous chefs. Responsibilities: Oversee day-to-day culinary operations Coordinate food and kitchenware orders Check freshness and quality of ingredients Assist in the development of menu items Standardize recipes and presentations Work with management to create a memorable experience for guests Qualifications: Previous experience in culinary arts, cooking, or other related fields Knowledge of cost and labor systems Passion for food and cooking techniques Strong leadership qualities Ability to thrive in a fast-paced environment THIS OPENING WILL NOT LAST LONG in Alpharetta, GA

The Food Service Director will coordinate the food service program in keeping with nutritional guidelines, Oaks Senior Living Policies, and food service budget. The Food Service Director will order and prepare food, supervise dining service, coordinate food service for special events and activities, maintain food inventory, maintain regulatory compliance, and direct food service employees. The Food Service Director will maintain clean and sanitized dining service areas and supervise the receiving, rotation, and storage of products. Primary Responsibilities: Food and Inventory 1. Plan weekly menus in accordance with Oaks Senior Living policies and procedures, and incorporate a variety of nutritional foods and foods in season. 2. Maintain an adequate inventory of foods and supplies from residence-approved vendors. Food Preparation and Dining Service 1. Prepare and cook food in accordance with nutritional guidelines and residents' individual prescribed diets and food preference. Present food in an appetizing and attractive manner. 2. Prepare and maintain weekly resident menus. Ensure residents receive a copy of the menu. 3. Assist in fostering residents' independence with eating by providing adaptive equipment when needed. 4. Ensure that food is delivered on time and in a pleasant manner and in accordance with Oaks Anytime Dining Program. 5. Visit with residents at each meal when available and ensure quality service. 6. Prepare food and coordinate food service for special events as requested. 7. Encourage residents to participate in the food service program and provide a forum for their input. Regulatory Compliance and Sanitation 1. Ensure compliance with local health department regulations and the Oaks Senior Living policies and procedures. Maintain Food Safety Manager Certificate. 2. Maintain a clean, organized, and safe kitchen environment. 3. Ensure proper storage and handling of food in accordance with infection control standards. 4. Maintain CPR & First Aid certification. Hiring, Supervising and Training 1. Responsible for recruitment and hiring of food service employees and staff scheduling. 2. Supervise food service employees, and ensure adequate staffing in the food service department. 3. Lead by example, encourage teamwork, promote residence philosophy, and provide ongoing coaching to employees. 4. Conduct regular performance appraisals with employees. 5. Ensure appropriate handling of on-the-job injuries as reported by employees. 6. Oversee and implement the training of all food service employees in accordance with state and federal regulations, residence policies, and training programs. Reports to: Executive Director Qualifications: 1. Minimum of one-year experience as a chef/cook in a long-term care setting preferred. 2. Certificate in food preparations training preferred. 3. Supervisory or management experience preferred. 4. Current food service sanitation certificate. 5. Desire to work with older adults. 6. Ability to read, write, and speak English. 7. Must be 21 years of age. Must have a satisfactory criminal history check. 8. Must have physical exam by a licensed physician. Must have a negative drug screen. 9. Must be able to react in an emergency situation. Knowledge Requirements: 1. State food handling and kitchen regulations 2. OSHA Standards 3. Fire and Safety Procedures 4. Operation of Kitchen Appliances Physical Job Requirements: To fulfill job requirements, employee must be able to perform key physical task for extended periods of time. Proper body mechanics and safety measures as prescribed by the residence must be used. In a typical eight- hour day, employee will: 1. Stand/walk up to eight hours a day 2. Sit up to two hours a day 3. Frequently support up to 75 pounds 4. Frequently lift/carry up to 50 pounds 5. Frequently kneel, bend, and reach

Kitchen Manager Our Culture: We are a highly entrepreneurial company limited only by our imagination. Diversity and teamwork are major aspects of our culture. Our property associates are a highly team-focused group bringing out the uniqueness of each associate to provide great products and services. Success comes to those who continuously seek opportunities to learn and pass on new knowledge. We always strive to be better, never bored, and never complacent. Our teams thrive on hard work, inclusivity, and producing outstanding experiences. We endeavor to make our fellow associates feel comfortable and entrepreneurial so that they can engage unhindered. Finally, giving back to the community is also vital to our culture. Our properties live by the philosophy that they are an important part of their communities and look for ways to partner in the local community to make a difference. Job Description: The Kitchen Manager is a key member of our operations team, primarily responsible for ensuring food quality, supervising and training associates, and providing world class food and service experience. The person in this position must be able to roll their sleeves up and assist our teams when needed, living our “ONE TEAM. ONE VISION.” philosophy. This person must also provide innovative ways that align with our mission to be the best, most respected hotel company in America. The job is simple: Focus on ways to promote and engage in internal growth programs. Continuously exemplify and live by our Culture. Meet/exceed our company goals and three metrics. • Be a role model to all Associates on our team by displaying our Vision Values in all aspects of operations through internal and external service • Have a critical eye toward all products, services, and operational culture is in line with company standards • Provide personalized service to every individual you encounter • Learn as much as you can by completing all required training • Plan, implement, and execute menus in all outlets and catering that are both mouth-watering and profitable • Display exceptional leadership by providing a positive work environment, demonstrating a dedicated and professional approach to management • Implement the highest possible hygiene policies and examine daily the work areas and equipment cleanliness • Support daily kitchen staff and to ensure the quality of everything being served to our guests • Optimize team productivity by executing an effective daily food prep plan • Obtain feedback on food and service quality, and effectively resolve customer problems and complaints • Understand Associate positions well enough to perform duties during absence or determine appropriate replacement to fill gaps • Provide assistance when needed to your fellow team, guests, and other departments • Ensure compliance to all federal, state, brand regulations/requirements • This position works in a high-heat environment and with chemicals on a regular basis • Remember, that nothing is more important than safety and security, so you will do checks and work with the property engineering team and your local vendors to ensure all items are in proper working order and excellent condition • Keep confidential the business functions of the company including, but not limited to, financial status, customer/guest information, employee issues, etc. • Perform any other duties as requested by leadership to aid in better operation of the property and service to the guests Necessary Skills: • Keep confidential the business functions of the company including, but not limited to, financial status, customer/guest information, associate issues, etc. • Must be responsible for safety and security of guests, fellow associates, and hotel assets • Have knowledge of fire alarm system and evacuation procedures • Able to report to scheduled shifts • Able to communicate effectively in writing, verbally, and in person • Able to work a flexible schedule. We are a 24/7 business which may require work availability of nights, weekends, and holidays • Is organized, honest, and works well with others • Maintain a clean and attractive work area, uniform, and person • Be able to bend, reach, kneel, push, and stretch and lift and/or carry up to 25 pounds • Can perform work for 8 hours and work in a restrictive space/environment • Must have eyesight enabling vision both near and far • Must be able to use/lift arms for up to 8 hours • Must be able to work in extreme conditions such as heat, cold and stress • Have finger dexterity for operating equipment • Must speak in a clear, understandable voice, hear at a basic level, and understand English • Must be able to write • Has the highest degree of integrity and is humble, living by the Golden Rule • Able to work with people from diverse cultures and backgrounds • Values of dedication, innovation, showing respect, being driven by excellence, being community-focused, and having a spirit of service. Vision Hospitality Group is an equal opportunity/AA/Disability/Veteran employer. As an Equal Opportunity Employer, Vision Hospitality Group celebrates diversity and is committed to creating an equitable and inclusive environment and a sense of belonging for all associates. We do not discriminate and believe everybody should be proud of who they are, represent their culture and heritage, and live by the Golden Rule. Vision Hospitality Group LLC, offers the following benefits: Paid Time Off Optional Health, Wellness and Care benefits Health Reimbursement Program Flexible Spending Account Stay Discounts Optional Company paid Life Insurance 401(k) and 401(k) matching Employee Assistance Program Several Voluntary and Supplemental Insurance Options Select Paid Holidays and One Personal Floating Holiday Loyalty Incentives and Other Unique Incentive Programs

4685 Nelson Brodgon Blvd. Sugar Hill, GA 30518 Based in Pasadena, California, Dine Brands Global, Inc. (NYSE: DIN), through its subsidiaries, franchises restaurants under Applebee's Neighborhood Grill + Bar , IHOP and Fuzzy's Taco Shop brands. With over 3,500 restaurants combined in 18 countries and 354 franchisees as of December 31, 2023, Dine Brands is one of the largest full-service restaurant companies in the world. For more information on Dine Brands, visit the Company's website located at ******************* We're looking for talented Cooks: We offer great restaurant culinary careers for cooks with back-of-house cooking, chef, sauté cook, or grill cook kitchen experience in a high-volume restaurant environment. Requirements: 1+ year of restaurant cooking experience preferred but not required Team-oriented with a passion to succeed Must be at least 18 years old Eligible to work in the United States Equal Employment Opportunity Statement Dine Brands Global strongly supports equal employment opportunity for all applicants regardless of race, color, religion, sex, gender identity, pregnancy, national origin, ancestry, citizenship, age, marital status, veteran status, physical disability, mental disability, medical condition, sexual orientation, genetic information, or any other status protected by federal, state, or local law. All employment is decided on the basis of qualifications, merit, and business need. Qualified applicants with arrest or conviction records will be considered for employment in accordance with the Los Angeles County Fair Chance Ordinance for Employers and the California Fair Chance Act and/or other applicable laws and regulations in other jurisdictions. For information on how we collect and use your personal information, please visit our Applicant & Employee Privacy Notice.

Atlanta GA Apply Now Urgently hiring Job details Job Type Full-time Competitive base salary ($50,000- $55,000) Qualifications Kitchen management: 1 year (Required) Pizza chef experience: 2 years (Required) Full Job Description Local pizzeria/Italian restaurant is recruiting fresh management talent! We are a family owned and operated hospitality management company with over 10 years of service to our guests and the communities in which they live. We are currently seeking aKitchen Manager. Own your area of responsibility and its impact on the guest experience. Lead the selection, coaching, and recognition of a highly effective team. Develop team members for future opportunities. Ensure team is thoroughly trained, understands expectations, and demonstrates Carolina Hospitality. Provide ongoing feedback, manage performance, and drive accountability. Adhere to legal and company standards. As an ambassador of our brand, create and nurture relationships within the community. Communicate regularly and effectively with staff, guests, and other members of management. While you may have a primary area of responsibility, knowledge and management of whole-house operations is required. We are one team. Oversee inventory and ordering for your primary department. Be a good steward; act with ownership mentality. Create fair, timely schedules for your department, ensuring appropriate staffing for expected volume. Prepare administrative reports as needed. Ensure the safety of employees and guests at all times In return for providing great guest service, Enricos Pizzeria can offer you: Paid Time Off Discounted dining at our restaurants on your days off Job flexibility and stability. Career growth and training opportunities On-the-job fun in THE place to be during the big game. Job Type: Full-time Benefits: Employee discount Paid time off Referral program Schedule: 11 hour shift Day shift Holidays Monday to Friday Night shift Weekends Experience: Kitchen management: 1 year (Required) Pizza chef experience: 2 years (Required) Work Location: One location This Job Is: A job for which military experienced candidates are encouraged to apply Open to applicants who do not have a college diploma

We believe great food comes from our heart, our passion, knowledge of our cuisine, and hard work. We are looking for a committed, organized, and motivated kitchen manager to lead a talented group of cooks. A great work ethic, positive attitude, and commitment to maintaining high standards are essential qualities that we require our managers to exhibit but also foster in others. This position requires: • 2 years of experience in a leadership and management role • Reviewing general mise en place to ensure optimum quality • The ability to communicate and assign tasks to cooks • Mentoring kitchen staff with a positive, team-oriented attitude • Organizational skills to manage product according to FIFO • Holding pre-shift lineups with FOH staff • Ability to tracking and maintain inventories and order accordingly • Labor and food cost management • Enforcing sanitation and safety standards • Other tasks as assigned by management Requirements QUALIFICATION REQUIREMENTS: ESSENTIAL: Legal ability to work in the US. High school graduate. Minimum 2-years management experience. Stable work history Excellent reading, writing, and oral proficiency in the English language. Proficiency in Microsoft Word and Excel. Proficiency in POS systems- ability to edit and update. Ability to work a flexible workweek of approximately 50 hours including nights, weekends and holidays. Teach and remind employees of restaurant mission, concept and culture. Organized and self-motivated. Possess a positive, outgoing and friendly personality. The ability to remain positive during work and handle issues in a constructive, professional manner. Natural leadership skills to motivate and develop staff, ensuring the accomplishment of goals and ensuring total customer satisfaction. Ability to work Expo and all kitchen and line stations as needed, calmly and effectively under high-pressure situations. Knowledge of financials and cost controls, payroll, inventory and purchasing procedures. Maintain professional appearance, behavior, quality of work, integrity, openness, and accessibility to employees and guests. Be on time and communicate with management team regarding scheduling changes. Knowledge of Latin and Caribbean Cuisine. DESIRABLE: Fluency in Spanish. Culinary Degree Experience with on and off-premise catering and special event execution. Budget and forecasting skills.

Job DescriptionSummary: The Head Chef/Kitchen Manager directs the food service activities and back of house operations of the restaurant and market in accordance with company guidelines regarding operating procedures, food preparation and product specification, sanitation and cleanliness, profitability, and employee relations. The Head Chef/Kitchen Manager must perform duties in compliance with all applicable sanitation, health, and personal hygiene standards. He / she is responsible for appropriate use of kitchen and restaurant supplies and equipment to minimize loss, waste, and fraud. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Duties and Responsibilities: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The duties and responsibilities of this position include but are not limited to those listed below. Other duties may be assigned as needed to accommodate the smooth flow of operations within the company: 1. Under direction of General Manager, ensures that the kitchen and food service area is functional and meets all quality standards on a daily basis including, but not limited to cleanliness and sanitation, guest service and execution of food service. 2. Follow and ensure kitchen employees follow Standard Operating Procedures (SOP) for all aspects of the kitchen and food service area. Monitor consistency and adherence to recipe and food specifications, guest safety, employee safety, cleanliness, sanitation and food safety, ordering, receiving and storage procedures. 3. Complete kitchen schedules based on labor proformas that both meet the needs of the business and achieve labor cost guidelines. Ensure proper staffing levels for each shift. 4. Supervise all kitchen employees on the shift. Ensure employees adhere to uniform standards and company policies as stated in Rise & Revelry employee handbook. 5. Conduct food inventories. Monitor proper inventory levels and adjust par and ordering guidelines based on demands and changes in business. Monitor food inventory for waste and theft. Maintain and update waste log on a regular basis. Report issues to GM. 6. Complete food orders using order guides. Establish par levels with use of product mix reports. Follow receiving guidelines when food orders arrive. Check product to ensure Restaurant quality, correct quantity and proper specification. 7. Oversee relationship with vendors and insure quality standards for products are met. Maintain price book and hold vendors to fair and reasonable pricing for all products and services. 8. Ensure all food is labeled, dated and stored properly in accordance with federal, state and local health code regulations. Ensure product is not expired or out of date. 9. Complete line checks accurately and on time. Maintain line check sheets and temperature logs. 10. Complete accurate prep sheets on a daily basis. Ensure recipe book is used and food is prepared according to restaurant standards and recipe specifications. 11. Monitor food cost and cost of goods. Assess and troubleshoot high cost areas and advise on cost saving solutions. 12. Ensure recipes are accurate and match theoretical costs. 13. Assess repair and maintenance needs of the kitchen or equipment and alerting management of any needs or unsafe working conditions. 14. Assist in the development of standard recipes and food preparation procedures. 15. Assist in recruiting, hiring and development of all BOH staff. Give performance feedback to employees on a weekly and monthly basis. Oversee BOH staff training and development programs. 16. Ensure all new kitchen employees and managers in training (MIT's) are properly trained. Communicate with the management team on development and progress of certified trainers and MIT's. Assist with completion of weekly reviews, testing and any other assigned paperwork associated with the training process. 17. Comply with established sanitation standards, personal hygiene, and health standards. 18. Must maintain skills necessary to safely and efficiently operate kitchen and restaurant equipment and machines used in the performance of this job. 19. Assist management in completing accurate and necessary daily, weekly and monthly paperwork associated with the back of the house. Qualifications and Requirements: Kitchen management experience in restaurant, retail, food service or the hospitality industry is required. The requirements listed are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 1. Supports the Mission, Vision, Values and Culture of the restaurant 2. Provides leadership for employee relations through effective communication, coaching, training, and development. Develops trust and credibility. Exhibits honest and ethical behavior and motivates others to behave honestly and ethically. 3. Ensures compliance with company standards for safety and sanitation, organization, quality, timeliness, cost control and waste reduction. 4. Creates an atmosphere which allows for the respect and well-being of all co-workers and guests in a safe, secure environment. 5. Ensures compliance with current laws and policies to provide a work environment free from sexual harassment and all illegal and discriminatory behavior. 6. Must demonstrate effective oral and written communication skills and actively listen; must clearly and effectively share information. 7. Weekend and evening work will be necessary. 8. Must have reliable transportation. 9. A high school diploma or equivalent preferred. 10. Must be at least 21 years of age and provide a current and legal form of identification to verify age. 11. Must obtain ServSafe food sanitation certification and food handler's permit as required by federal, state or local regulations.

Job Description Responsibilities Supervise kitchen operations to ensure smooth and efficient workflow. Collaborate with the Leadership Team to develop and implement strategic initiatives. Manage employee schedules and lead recruitment efforts in coordination with HR. Coach and train kitchen staff to uphold high standards of performance and service. Procure ingredients and maintain optimal inventory levels for production needs. Monitor food costs and implement cost-saving strategies through strategic purchasing. Stay updated on industry trends to maintain our competitive edge. Plan and execute work schedules for holidays and special events. Collaborate with the executive team on procedural enhancements and new product launches. Ensure timely and accurate order fulfillment for kitchen products. Manage maintenance programs for kitchen equipment and vehicles. Spearhead waste and recycling programs to promote sustainability. Serve as the primary liaison for airport operations and city renewals. Address customer needs and concerns in collaboration with the call center. Guide and support kitchen staff to maintain product quality and customer satisfaction. Manage purchasing responsibilities for all back-of-house equipment as needed. Requirements Impeccable attention to detail and strong organizational skills. Excellent communication abilities to engage with internal and external stakeholders. Ability to multitask and prioritize tasks in a fast-paced environment. Commitment to upholding confidentiality and safeguarding company interests. Proven problem-solving skills and a drive to lead change initiatives. Previous experience in a wholesale production kitchen is preferred. Demonstrated honesty, integrity, and pride in fulfilling responsibilities. Ability to articulate opinions grounded in factual analysis. Respectful demeanor and exceptional interpersonal skills.

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

Job DescriptionSummary: The Head Chef/Kitchen Manager directs the food service activities and back of house operations of the restaurant and market in accordance with company guidelines regarding operating procedures, food preparation and product specification, sanitation and cleanliness, profitability, and employee relations. The Head Chef/Kitchen Manager must perform duties in compliance with all applicable sanitation, health, and personal hygiene standards. He / she is responsible for appropriate use of kitchen and restaurant supplies and equipment to minimize loss, waste, and fraud. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Duties and Responsibilities: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The duties and responsibilities of this position include but are not limited to those listed below. Other duties may be assigned as needed to accommodate the smooth flow of operations within the company: 1. Under direction of General Manager, ensures that the kitchen and food service area is functional and meets all quality standards on a daily basis including, but not limited to cleanliness and sanitation, guest service and execution of food service. 2. Follow and ensure kitchen employees follow Standard Operating Procedures (SOP) for all aspects of the kitchen and food service area. Monitor consistency and adherence to recipe and food specifications, guest safety, employee safety, cleanliness, sanitation and food safety, ordering, receiving and storage procedures. 3. Complete kitchen schedules based on labor proformas that both meet the needs of the business and achieve labor cost guidelines. Ensure proper staffing levels for each shift. 4. Supervise all kitchen employees on the shift. Ensure employees adhere to uniform standards and company policies as stated in Rise & Revelry employee handbook. 5. Conduct food inventories. Monitor proper inventory levels and adjust par and ordering guidelines based on demands and changes in business. Monitor food inventory for waste and theft. Maintain and update waste log on a regular basis. Report issues to GM. 6. Complete food orders using order guides. Establish par levels with use of product mix reports. Follow receiving guidelines when food orders arrive. Check product to ensure Restaurant quality, correct quantity and proper specification. 7. Oversee relationship with vendors and insure quality standards for products are met. Maintain price book and hold vendors to fair and reasonable pricing for all products and services. 8. Ensure all food is labeled, dated and stored properly in accordance with federal, state and local health code regulations. Ensure product is not expired or out of date. 9. Complete line checks accurately and on time. Maintain line check sheets and temperature logs. 10. Complete accurate prep sheets on a daily basis. Ensure recipe book is used and food is prepared according to restaurant standards and recipe specifications. 11. Monitor food cost and cost of goods. Assess and troubleshoot high cost areas and advise on cost saving solutions. 12. Ensure recipes are accurate and match theoretical costs. 13. Assess repair and maintenance needs of the kitchen or equipment and alerting management of any needs or unsafe working conditions. 14. Assist in the development of standard recipes and food preparation procedures. 15. Assist in recruiting, hiring and development of all BOH staff. Give performance feedback to employees on a weekly and monthly basis. Oversee BOH staff training and development programs. 16. Ensure all new kitchen employees and managers in training (MIT's) are properly trained. Communicate with the management team on development and progress of certified trainers and MIT's. Assist with completion of weekly reviews, testing and any other assigned paperwork associated with the training process. 17. Comply with established sanitation standards, personal hygiene, and health standards. 18. Must maintain skills necessary to safely and efficiently operate kitchen and restaurant equipment and machines used in the performance of this job. 19. Assist management in completing accurate and necessary daily, weekly and monthly paperwork associated with the back of the house. Qualifications and Requirements: Kitchen management experience in restaurant, retail, food service or the hospitality industry is required. The requirements listed are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 1. Supports the Mission, Vision, Values and Culture of the restaurant 2. Provides leadership for employee relations through effective communication, coaching, training, and development. Develops trust and credibility. Exhibits honest and ethical behavior and motivates others to behave honestly and ethically. 3. Ensures compliance with company standards for safety and sanitation, organization, quality, timeliness, cost control and waste reduction. 4. Creates an atmosphere which allows for the respect and well-being of all co-workers and guests in a safe, secure environment. 5. Ensures compliance with current laws and policies to provide a work environment free from sexual harassment and all illegal and discriminatory behavior. 6. Must demonstrate effective oral and written communication skills and actively listen; must clearly and effectively share information. 7. Weekend and evening work will be necessary. 8. Must have reliable transportation. 9. A high school diploma or equivalent preferred. 10. Must be at least 21 years of age and provide a current and legal form of identification to verify age. 11. Must obtain ServSafe food sanitation certification and food handler's permit as required by federal, state or local regulations.

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

We are looking for a Kitchen Manager to supervise daily back of house restaurant operations. Kitchen Manager responsibilities include supervising the food prep and cooking, maintaining a fully-stocked kitchen inventory and complying with safety and cleanliness standards. To be successful in this role, you should be able to cook, manage our kitchen staff and guide them to deliver quality food on time. Ultimately, you will ensure all plates are properly cooked and served and our customers have a pleasant dining experience. Responsibilities Cook three meals per day Manage kitchen staff and coordinate food orders Supervise food prep and cooking Check food plating and temperature Establish portion sizes Schedule kitchen staff shifts Price menu items in collaboration with the Restaurant Manager Order food supplies and kitchen equipment, as needed Train kitchen staff on prep work and food plating techniques Store food products in compliance with safety practices (e.g. in refrigerators) Keep weekly and monthly cost reports Maintain sanitation and safety standards in the kitchen area Prepare and cooking meals according to established recipes and approved menus. Skills Proven work experience as a Kitchen Manager, Restaurant Manager or Head Chef Hands-on experience with planning menus and ordering ingredients Knowledge of a wide range of recipes Familiarity with kitchen sanitation and safety regulations Excellent organizational skills Conflict management abilities Ability to manage a team in a fast-paced work environment Flexibility to work during evenings and weekends Certification from a culinary school or degree in Restaurant Management is a plus

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

Run the Heart of School Meals - Become a Kitchen Manager! Are you ready to lead a team, run a kitchen, and feed hundreds of students every day? As a Kitchen Manager, you'll take ownership of daily operations in a school cafeteria-managing staff, ensuring food safety, and delivering great service. If you have a passion for food, strong organization skills, and leadership experience, this is your chance to make a real impact in your community. Position Summary The Kitchen Manager is responsible for the daily food service operations at an assigned school site. This includes overseeing food preparation and service, training kitchen staff, managing inventory, maintaining cleanliness and safety standards, and ensuring compliance with federal, state, and company policies. The role requires both hands-on support and leadership in a fast-paced kitchen environment. Key Responsibilities * Oversee all food production and service to meet quality, safety, and portion standards * Train and supervise kitchen staff on recipes, equipment safety, and sanitation * Prepare daily and weekly paperwork, reports, and schedules * Monitor inventory and ensure proper ordering, receiving, and storage of supplies * Maintain equipment cleanliness and report any repair needs * Enforce compliance with HACCP, health department regulations, and ServSafe standards * Manage labor and ensure schedules align with staffing and budget needs * Uphold company policies and administer fair, consistent performance evaluations * Ensure accurate temperature logs, cleaning schedules, and food safety documentation * Follow proper cash handling and reconciliation procedures * Act as the on-site leader responsible for smooth, safe, and efficient kitchen operations * Submit reports and complete tasks on time as assigned * Perform other duties as needed to support the school and food service program Qualifications * High school diploma or equivalent required * ServSafe certification required (or must be willing to obtain prior to start) * Food service experience required; school nutrition experience preferred * Prior supervisory experience strongly preferred * Inventory and ordering experience preferred * Strong communication, time management, and multitasking skills * Reliable transportation required * Comfortable working around children and within a school environment * Must pass a background check and fingerprint screening * Experience with POS systems and online reporting preferred * Basic math and computer literacy required Physical & Work Environment Requirements * Ability to stand for full shift and lift up to 50 pounds occasionally * Frequent walking, reaching, bending, and use of hands * Moderate kitchen noise level and fast-paced working conditions * Full-time schedule Monday through Friday, with some extended weeks as needed * May require participation in company meetings or trainings We are an Equal Opportunity Employer, Gender/Minority/Veterans/Disabled and participates with E-Verify Employment Eligibility Program

Kitchen Manager / Executive Chef for Las Flores Olde Town Mex Las Flores Olde Town Mex, a vibrant and authentic Tex-Mex restaurant in the heart of Olde Town Conyers, is looking for a Kitchen Manager / Executive Chef to lead our culinary team with passion, expertise, and excellence. About the Role: As the Kitchen Manager / Executive Chef, you will oversee daily kitchen operations, ensuring the highest quality of food preparation, consistency, and presentation. You will lead and inspire our kitchen staff, maintain food safety standards, and contribute to menu innovation while managing inventory, scheduling, and cost control. Key Responsibilities: Lead and supervise the kitchen team, ensuring a high level of efficiency and professionalism. Oversee food preparation, portioning, and plating to maintain quality and consistency. Implement and uphold all food safety and sanitation standards. Manage inventory, food costs, and vendor relationships to ensure efficiency and profitability. Create and refine menu offerings that align with Las Flores' authentic Tex-Mex identity. Train, mentor, and develop kitchen staff to maintain a culture of excellence. Ensure smooth kitchen operations, even during high-volume service. What We're Looking For: Proven experience as a Kitchen Manager or Executive Chef, preferably in a Tex-Mex or high-volume casual dining environment. Strong leadership, communication, and team-building skills. Ability to work under pressure while maintaining high culinary standards. Deep understanding of food cost control, inventory management, and kitchen operations. A passion for creating delicious, high-quality food with attention to detail. Knowledge of health department regulations and food safety standards. ServSafe Certification (or ability to obtain). What We Offer: Competitive salary based on experience. Growth opportunities within Maximus Hospitality & Management as we expand our brand. A dynamic and supportive work environment with a team that values PRIDE - Personal Responsibility In Delivering Excellence. The chance to be part of a restaurant that celebrates authentic flavors, quality service, and community engagement. Las Flores Olde Town Mex - 957 Main Street - Conyers, GA 30012 Work schedule 8 hour shift 10 hour shift 12 hour shift Weekend availability Monday to Friday Holidays Day shift Night shift Overtime Benefits Flexible schedule Employee discount Paid training

Crafting distinctively delicious food starts early morning in Au Bon Pain cafe. While our bakers line the shelves with hot, freshly baked pastries, muffins, bagels and scones, other team members brew our rich coffee and espresso blends from the highest-quality Arabica beans, set up the health smart oatmeal bar, and prepare dozens of fresh eggs for nourishing breakfast sandwiches. Their passion for quality and freshness continues throughout the day with mouthwatering sandwiches and wraps served on freshly baked breads; hearty soups, stews and macaroni and cheese; enticing salads topped with our signature dressings; and assortments of cut and whole fresh fruit; cheese and crackers; energy bars; nuts; yogurt and indulgent cupcakes, cookies and brownies. Au Bon Pain caters to today's sophisticated but time-constrained customer in many ways. One day you may enjoy a made-to-order customized sandwich or salad, designed by you and prepared just the way you like it. And the next day, you may only have time to grab a pre-made salad, sandwich, wrap or snack. But no matter how you shop Au Bon Pain, we promise that our food will always be delicious and fresh and our service fast and friendly. Au Bon Pain--Taste the goodness in every flavor-full bite! Job Description 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. Kitchen Manager, partnership with the General Manager will manage, teach and give feedback while stressing a Guest Centric mentality and complete abidance to ABP policies and procedures 100% of the time. Responsibilities 1) Hospitality Celebrate fresh food and a cultural appreciation of quality ingredients. Proudly work to spread our message of fresh food to every guest. Proactively seek out guest engagement and conversation while on the floor. Reiterate compliance to the station-specific interaction script. Build ability to multitask, while keeping first priority on a “Guest First!” mentality. Strive to turn every guest into a loyal guest by offering a consistent, friendly, and easy shopping experience. Instill these qualities in all of the crew members you train and come in contact with. 2) Receiving/Storage/Organization Maintain the organization standards listed in the ABP standards of storage and organization. Respect the food and take pride in receiving and storing quality product. Maintain product integrity by performing thorough inspections of all incoming items. Adhere to the Produce Handling Guide at all times. Make certain all storage and receiving practices are up to ABP and health code standards. Maintain a “Clean as you go” mentality at all times. Schedule staff accordingly to meet and exceed budget goal while maintaining standards. 3) Prep/Premade Utilize all tools (Prep Sheet, Procedure Cards, Step by Step, Café Requisition Sheet and Café & Culinary Readiness Journal) to ensure product quality and availability throughout the day. Develop a cultural appreciation of prepping and preparing food that is fresh, convenient, and of the highest quality. Teach & maintain proper station setup to maximize efficiency. Maintain premade handling and wrapping procedures to ensure product meets temperature and is at ABP standard. Accurately merchandise products per merchandising guide & schematics. Check for quality and make sure that any and all product below our standards is brought to the attention of General Manager and never served to the guest. Taste menu items with team member to build overall product knowledge. 4) Food ordering/Production planning/Inventory Maintain & actively use ABP order guides for all food & paper orders Develops pars for all food, paper and beverage products Maintain & control budgeted café food cost Ensure weekly food inventory is complete every Thursday Review product sales mix & waste report daily Formulate weekly & daily production, take into consideration, Pmix, waste, forecast & weather Maintain inventory of labels for grab & go packaging Perform weekly inventories with the General Manager 5) Distribution Ensure use of requisition sheets for all deliveries from production kitchen to outlets Manage the packaging of product for delivery using proper equipment to maintain product integrity Develop delivery schedule to ensure outlets are properly stocked at the right time without disruption of business Maintain food quality and temperature throughout the delivery process. Maintain the sanitation and condition of all delivery equipment and vehicle 6) Profitability Responsible for ensuring profitability through proper planning and execution of food processes and labor processes. Responsibility includes ensuring food cost variance is within standard and that labor costs are within standard. 7) Sanitation and Safety Ensure all food production areas are maintained at the highest level of cleanliness and safety. Qualifications Demonstrate excellent communication and listening skills. Demonstrate broad knowledge of and passion for food. Respond to opportunities with a sense of urgency. Be able to lift a minimum of 35 pounds. Show above average level of hospitality with both guests and team members. Technically proficient in food production Demonstrate the ability to maintain a clean and safe work environment Additional Information Working at ABP: 5 day work weeks 7 week structured training program Career growth opportunities Competitive salary, weekly pay Quarterly bonuses Benefits: Medical insurance/Dental insurance/Vision insurance Pet insurance Employee Referral Programs Vacation Time 401K Workplace banking and much, much more!

Position Overview: We are seeking a Kitchen Expo to join our dynamic kitchen team. This role is crucial for coordinating the flow of dishes from the kitchen to the dining area, ensuring that food is delivered promptly and accurately according to guest orders. The Kitchen Expo will act as a critical link between the kitchen staff and the front of house, facilitating communication and maintaining the pace of service. Key Responsibilities: • Manage the order flow from the kitchen to ensure dishes are prepared in sequence and sent out to diners in a timely manner. • Check the presentation and quality of each dish before it is served to guarantee it meets the restaurant's standards. • Act as a communication hub between the kitchen and the dining room staff to relay messages about order status, dietary restrictions, and guest preferences. • Organize and prioritize food tickets to streamline kitchen operations and improve service efficiency. • Resolve any issues related to dish preparation or timing by coordinating with chefs and servers. Qualifications: • Experience in a kitchen or food service role, with a strong understanding of kitchen operations and ticketing systems. • Excellent organizational and communication skills to manage multiple tasks and interact effectively with kitchen and dining staff. • Ability to work in a fast-paced environment, managing stress and maintaining composure under pressure. • Keen attention to detail to ensure the accuracy and quality of prepared dishes. • Flexibility to work various shifts, including evenings, weekends, and holidays. • Team-oriented approach, with the ability to support both kitchen and front of house teams. Compensation: $15.00 - $17.00 per hour Looking to work at the best sports bar in Metro Atlanta? Welcome to Hudson Grille, America's best sports bar…period! You want it, we've got it: burgers, steaks, fresh seafood, wings, huge draft selection, our legendary $3 shorties, full bars, party rooms, UFC, boxing, way too many TV's and EVERY game! Hudson Grille offers flexible schedules, 401K, Health, Dental and Vision insurance to our employees, along with great meal plans. Our work environment is high energy, where people serious about hospitality shine! We truly live our mission statement - To Make People Happy!