Kitchen manager jobs in Lakewood, NJ

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

Job Description 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 Toms River, NJ As a Restaurant Senior Kitchen Manager, your experience and leadership skills will head up some of the nation's leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, train, and develop them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits Health Benefits Industry Standard Work Week (50-55 hour target) Attainable Bonus Program $70K - $80K Salary Equal Opportunity Employer Key Responsibilities Practice safety as priority #1 for your restaurant team and customers Maintain a high ratio of return customers through great service Oversee guest services and resolve issues Coach and develop restaurant employees to build a cohesive team Promote, demonstrate, and lead a memorable customer restaurant experience You will: Have a minimum of 2 years in Restaurant Management Show success in previous positions Be physically fit and able to regularly walk, climb, crouch and move up to 50 pounds at a time Be able to thrive in a quick paced environment Demonstrate outstanding leadership, communication, and training Have a stable work history Does this sound like you? We'd love to hear from you! Send your resume today!

Job DescriptionBenefits/Perks Flexible Scheduling Competitive Compensation Career Advancement Opportunities We are seeking a talented Kitchen Manager/Chef to join our team. In this role, youll be responsible for creating innovative menus and preparing delicious meals for our customers. The ideal candidate is experienced, creative, and able to delegate tasks to kitchen staff. If you have a passion for creating meals that wow, we want to hear from you. Responsibilities: Create menus according to season and customer research Set up the kitchen with necessary tools and equipment Schedule kitchen team members according to labor budgets Control costs by comparing pricing with multiple vendors Prepare food and present it in an appealing manner Supervise and delegate tasks to other team members Maintain appropriate levels of inventory and restock when necessary Follow all food safety regulations Qualifications: Previous experience as a chef or cook Certification from culinary school preferred ServeSafe or Food Handlers Certification Advanced knowledge of culinary techniques and recipes Ability to remain calm and thrive under pressure Excellent time management skills Strong leadership skills

About Us: Dartcor Food Services is a regional luxury hospitality company renowned for delivering exceptional culinary experiences with an emphasis on fresh, local ingredients and innovative dining concepts. As part of our expansion, we are seeking a skilled and dedicated Chef Manager to lead our kitchen operations. If you're passionate about culinary excellence and creating memorable dining experiences, this role is perfect for you! Key Responsibilities: Culinary Leadership: Lead the kitchen team in preparing and serving high-quality dishes, ensuring consistency and creativity in every plate. Menu Creation: Develop seasonal menus based on fresh, local ingredients, and cater to client dietary preferences and restrictions. Team Development: Train, mentor, and supervise kitchen staff, ensuring adherence to food safety, quality standards, and operational excellence. Inventory Management: Manage inventory, track supplies, and place orders as necessary to maintain smooth operations. Guest Relations: Interact with guests, accommodating special requests and ensuring a superior dining experience. Operational Excellence: Ensure all kitchen operations comply with safety, sanitation, and health regulations. Requirements Skills & Qualifications: 5+ years of experience in high-end restaurants, catering, or hospitality Expertise in menu planning, cost control, and food production Strong leadership skills, with the ability to train and guide kitchen staff Knowledge of food safety standards and sanitation protocols Ability to work efficiently in a high-pressure environment Excellent communication and organizational skills Benefits Why Join Us? Competitive salary with performance-based incentives Comprehensive benefits package, including health, dental, and vision insurance Paid time off and holiday pay Opportunity to work in a dynamic and luxurious hospitality environment Work-life balance with weekday hours If you're a motivated culinary professional with leadership experience, we want to hear from you. Join our team as a Chef Manager and take the next step in your culinary career!

Job DescriptionDescription: At Triple T Hospitality, our Mission is to achieve “GREATNESS”. Tommy's Tavern + Tap is a dynamic and fast-paced restaurant known for its welcoming atmosphere, exceptional food, and outstanding service. We take pride in delivering a memorable dining experience to our guests while fostering a positive and growth-oriented work environment for our team. We believe that good isn't good enough - GREATNESS is remembered. The Restaurant Kitchen Manager will oversee kitchen operations within a single restaurant location, ensuring consistency, quality, and efficiency. This role is integral in managing kitchen staff, inventory, and food safety, supporting the restaurant's continued growth and success. Requirements: Exemplify the Triple T Hospitality Experience: Dedicate oneself to delivering GREAT guest service, consistently going above and beyond for both guests and team members. Ensure the standardized menus created by the Corporate Executive Chef are implemented consistently within the restaurant. Implement and maintain quality control measures to ensure the highest standards of food preparation and presentation. Recruit, train, and mentor kitchen staff. Conduct regular training sessions on culinary techniques, food safety, and service standards. Perform routine audits to assess quality, cleanliness, and compliance. Monitor and manage food costs, inventory levels, and ordering systems. Analyze sales and margin data to drive culinary profitability. Set goals and KPIs for kitchen performance. Ensure labor budgets for the kitchen are met and managed effectively. Build and maintain relationships with food suppliers and vendors. Negotiate contracts and pricing to achieve cost efficiencies. Ensure compliance with all federal, state, and local health and safety regulations. Implement kitchen safety protocols and ensure sanitation according to health and safety guidelines. Assist kitchen staff during peak times and validate inventories when needed. Conduct performance reviews for kitchen staff. Fill out shift reports and review food sales versus last year, pinpointing opportunity areas and how to impact them. Assist with kitchen meetings, including agenda and presentation, and communicate any culinary information to the team. Assist with the upkeep of the recipe books & all training material Assist with operational reviews. Oversee production sheets, line checks, pour tests, and daily & weekly cleaning schedules. Ensure recipe accuracy and quality, maintaining consistency in food preparation. Conduct inventory checks and manage stock levels efficiently to ensure proper stock and minimize waste. Provide support to kitchen staff during peak times to ensure smooth operations. Schedule, coordinate, and appoint activities to kitchen staff to ensure smooth operations. Supervise food preparation and cooking to maintain consistency and efficiency. Hold kitchen staff accountable for performance, adherence to standards, and productivity. Identify staffing needs, recruit, and recommend candidates for hiring. Coach and develop crew members, fostering skill growth and teamwork. Complete back-of-house performance reviews in a timely manner. Implement and uphold kitchen safety protocols to create a secure working environment. Monitor ingredient inventory levels to ensure proper stock and minimize waste. Oversee kitchen sanitation and enforce health and safety guidelines. Conduct regular line checks to maintain consistency and quality in food preparation. Monitor ticket times throughout each shift to optimize food service speed. KNOWLEDGE, SKILLS AND ABILITIES REQUIRED: Strong knowledge of kitchen operations, menu implementation, and food safety standards. Ability to lead and motivate kitchen staff and communicate effectively with team members and guests. Ability to assess operational data, identify trends, and provide strategic recommendations. High accuracy in managing inventory, financial reporting, and compliance processes. Strong troubleshooting skills to address operational challenges and guest concerns. Identify opportunities to streamline kitchen operations and enhance efficiency. Ability to handle sensitive information with discretion and integrity.

Job Description Step Into the Kitchen and Lead the Charge at Holy Chick Mother Cruster! Kitchen Manager (Culinary Commander Wanted) Do you have what it takes to run a badass kitchen with precision, passion, and grit? Holy Chick Mother Cruster! is looking for a Kitchen Manager who knows how to lead a team, deliver world-class food, and keep operations firing on all cylinders. If you're a master of flavor, efficiency, and innovation, this is your chance to shine. What You'll Do: Command the Kitchen: Manage food preparation, quality control, and team performance to craft next-level dishes. Build the Squad: Train, mentor, and inspire your kitchen crew to reach their full potential. Optimize Operations: Control food costs, manage inventory, and minimize waste with badass efficiency. Keep It Clean: Ensure the kitchen meets the highest standards of cleanliness, organization, and safety. Innovate: Collaborate with the team to create new ideas and keep the menu fresh and exciting. What You Bring: Strong leadership skills with the ability to thrive in a fast-paced environment. Culinary expertise and a passion for delivering exceptional food. A commitment to maintaining top-notch operational standards. Experience managing inventory, food costs, and health code compliance. What We Offer: Competitive Salary that reflects your expertise and leadership. Performance Bonuses because your hustle deserves recognition. Growth Opportunities to be part of something legendary. Why Holy Chick Mother Cruster!? We're not just a kitchen; we're a movement. With Detroit-style pizza and Nashville hot chicken at the heart of our brand, we're redefining what it means to deliver bold flavors with craftsmanship and edge. Join us, and let's build something epic-together. Ready to Lead the Charge? Apply now and show us why you're the Culinary Commander we've been waiting for. This isn't just a job-it's your chance to create a legacy. By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Role OverviewLet your passion for people be the driver of your success! Sodexo is seeking a Food Service Manager at The College of New Jersey in Ewing, NJ. This food service operations manager will oversee the residential program at the college and assist with catering and retail operations. The Food Service Manager will be a dynamic team player with a strong background in managing frontline staff and developing teams in any food service environment. Culinary background is a plus!What You'll DoMaintain and develop client relationships and customer satisfaction for multi-functional food service areas to ensure account retention and positive public relations;Establish and maintain a safe work environment;Supervises day-to-day work activities by delegating authority, assigning and prioritizing activities and monitoring operating standards;Utilizes Sodexo resources and programs to ensure operating standards and regulatory requirements are met and employees have the necessary equipment and inventory;Manage by providing positive and constructive feedback to employees to reward, coach, correct, and motivate to drive a high-level of employee engagement. 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 Bringprior high volume dining experienceexcellent leadership and communication skills with the ability to maintain the highest culinary standardsstrong coaching and employee development skillsa passion for food and innovation 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

Job Code: 22 High-earning Kitchen Manager role with weekly pay, stable schedule, and a supportive tavern team in Eastampton, NJ. $65K-$70K, weekly pay, stable schedule, and a supportive kitchen team. Full-time leadership role at a busy neighborhood tavern in Eastampton, NJ. About the Opportunity A family-owned neighborhood tavern in a historic 19th-century building is hiring a Kitchen Manager to lead BOH operations. Known for fresh seafood, steaks, sautéed dishes, and craft beverages, we value consistency, teamwork, and a warm, community-focused environment. Why You'll Love This Job $65,000-$70,000/year Weekly pay PTO + quarterly bonus opportunities Employee dining discounts Free parking Stable full-time schedule Schedule Full-time | 5 days/week Approx. 55 hours Nights & weekends required What You'll Do Lead BOH operations in a busy neighborhood tavern kitchen Oversee ordering, receiving, vendor communication & inventory Ensure recipe accuracy, portion consistency & food quality Maintain food safety and sanitation standards (ServSafe preferred) Train, schedule & motivate a team of 5-10 BOH employees Support a respectful, organized, guest-first kitchen culture What You Bring BOH leadership experience: Kitchen Manager, Chef, Sous Chef, Lead Line Cook Strong scratch-kitchen & recipe execution skills Experience with ordering, inventory management & cost awareness Ability to lift 50 lbs and stand long shifts Calm, organized, professional under pressure Reliable work history + strong communication How to Apply Submit: Your resume Full name + contact information 3 professional references (with supervisor emails) Requirements: Must be legally authorized to work in the U.S. (age 16+) and have reliable transportation.

Seeking a Regional Food Service Director for central/North Jersey. We service Long term care facilities and oversee their dietary departments. We offer an excellent salary with great benefits, and lots of room for growth. Job Responsibilities include: Hands on position which includes overseeing the running and functioning of numerous dietary depts. in long term care facilities. Ensure facilities are following State and Federal regulations for sanitation, cleanliness and safety; Assist them with being survey-ready Check walk ins for dating and labeling Ensure food is meeting the highest of standards. Help with scheduling/staff training/implementing policies and procedures etc. Assist facilities with ordering, budgeting, and ticket system Job Requirements: CDM Certification or ability to obtain CDM Certification Experience with a tray line. Candidate should be familiar with various consistencies and diets. Experience with ordering, menu planning, therapeutic diet and scheduling. Candidate must be familiar with and comply with all state and federal regulations and guidelines. Candidate must possess organizational skills, as well as excellent communication and interpersonal skills. Candidate must possess strong leadership skills and attention to detail. Experience with Mealtracker an asset. Candidate must be Servsafe Certified. Email resume to [email protected]

Job Description About Company: Gulph Creek Hotels is widely recognized as the leading hotel management company on the East Coast. Our portfolio of managed properties consistently outperforms the market and exceeds financial return expectations. Established in 1995, Gulph Creek Hotels represents some of the most prestigious brands in the hospitality industry, including Marriott and Hilton. We leverage our extensive management and development expertise to drive success across our growing portfolio. • Consistently surpassing the performance of competing properties. • A team of highly skilled, responsive managers and staff members. • Extensive expertise in operations, sales, and marketing. The owners of Gulph Creek Hotels are directly involved in daily operations and frequently visit properties to ensure optimal performance and support the success of our team members. About the Role: The Kitchen Supervisor oversees all day-to-day operations of the kitchen while also working scheduled cooking shifts throughout the week. This role ensures food preparation runs smoothly, consistently, and efficiently while maintaining high standards for quality, safety, and cleanliness. The Kitchen Supervisor supervises and trains kitchen staff, manages inventory, coordinates with the Operations Supervisor and Sales team, and ensures every dish meets company standards. Minimum Qualifications: High school diploma or equivalent; a degree or certification in hospitality or food service management is preferred. Minimum of 1 year experience of professional cooking experience, with 1-2 years in a food and beverage supervision or a related role. Strong knowledge of food safety standards and health regulations. Proven leadership skills with the ability to manage and motivate a team. Excellent communication and interpersonal skills. Ability to handle multiple priorities in a fast-paced environment. Reliable, punctual, and open to flexible scheduling (including evenings and weekends). ServSafe certification or equivalent preferred. Preferred Qualifications: Experience working in a restaurant, hotel or hospitality environment Certification in food safety (e.g., ServSafe) or hospitality management. Familiarity with inventory management software Ability to work flexible hours including weekends and holidays. Additional language skills to support diverse guest interactions. Responsibilities: Supervise and coordinate daily kitchen service operations to ensure timely and high-quality delivery. Lead, train, and motivate the culinary team to maintain excellent customer service and operational standards. Monitor inventory levels, order supplies, and manage cost controls to maximize profitability. Ensure compliance with health, safety, and sanitation regulations in all food and beverage areas. Collaborate with management teams to plan menus, special events, and service schedules. Handle guest inquiries, feedback, and resolve any service issues promptly and professionally. Prepare reports on sales, labor, and inventory for management review. Skills: The Kitchen Supervisor utilizes leadership and communication skills daily to effectively manage and inspire the team, ensuring smooth service delivery and high guest satisfaction. Organizational and multitasking abilities are essential for coordinating schedules, managing inventory, and overseeing multiple operational aspects simultaneously. Knowledge of food safety and hygiene standards is applied rigorously to maintain compliance and protect guest health. Problem-solving skills are critical when addressing guest concerns or operational challenges promptly and efficiently. Additionally, proficiency with technology such as inventory and point-of-sale systems supports accurate reporting and cost control efforts.

The primary purpose of your job position is to assist the Dietitian and Campus Food Service Director in planning, organizing, developing and directing the overall operation of the Dietary Department in accordance with current federal, state and local standards, guidelines and regulations, our established policies and procedures, and as may be directed by the Administrator, to assure that quality nutritional services are provided on a daily basis and that the dietary department is maintained in a clean, safe and sanitary manner. Delegation of Authority As the Food Services Manager, you are delegated the administrative authority, responsibility, and accountability necessary for carrying out your assigned duties. Job Functions Every effort has been made to make your job descriptions as complete as possible. However, it in no way states or implies that these are the only duties you will be required to perform. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or is a logical assignment to the position. Working Conditions Works in office areas as well as throughout the facilities dietary service areas (i.e., dining rooms, resident rooms, activity rooms, etc.). Sits, stands, bends, lifts and moves intermittently during working hours. Is subject to frequent interruptions. Is involved with residents, personnel, visitors, government agencies, personnel, etc. under all conditions and circumstances. Is subject to hostile and emotionally upset residents, family members, personnel, visitors, etc. Communicates with the medical staff, nursing staff and other department supervisors. Works beyond normal working hours, on weekends and in other positions temporarily, when necessary. Attend and participate in continuing educational programs. Is subject to falls, infectious diseases, odors, etc., throughout the day. May be exposed to infectious waste, diseases, conditions, etc., including exposure to the AIDS and Hepatitis B viruses. Educational Requirements Must possess, as a minimum, a high school diploma. Be a graduate of an accredited course in dietetic training approved by the American Dietetic Association. Experience Must have, as a minimum, two (2) years experience in a supervisory capacity in a hospital, skilled nursing care facility, or other related medical facility. Must have training in cost control, food management, diet therapy, etc. Specific Requirements Must be registered as a Food Service Director in this state. Must be able to read, write, speak and understand the English language. Must possess the ability to make independent decisions when circumstances warrant such action. Must possess the ability to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel and the general public. Must be a minimum of twenty-three (23) years of age. Must be knowledgeable of dietary practices and procedures as well as the laws, regulations and guidelines governing dietary functions in the long-term care facility. Must possess leadership ability and willingness to work harmoniously with and supervise professional and non-professional personnel. Must have the ability to plan, organize, develop, implement and interpret the programs, goals, objectives, policies, procedures, etc., of the Dietary Services Department. Must maintain the care and use of supplies, equipment, etc., and maintain the appearance of dietary service areas; must perform regular inspections of dietary service areas for sanitation, order, safety and proper performance of assigned duties. Must have patience, tact, cheerful disposition and enthusiasm, as well as be willing to handle residents based on whatever maturity level at which they are currently functioning. Must possess the ability to seek out new methods and principles and be willing to incorporate them into existing nursing practices. Must be able to read and interpret dietary cost reports, financial data, etc. Must be able to relate information concerning a resident's condition. Physical and Sensory Requirements (With or Without the Aid of Mechanical Devices) Must be able to move intermittently throughout the work day. Must be able to speak and write the English language in an understandable manner. Must be able to cope with the mental and emotional stress of the position. Must possess sight/hearing senses or use prosthetics that will enable these senses to function adequately so that the requirements of the position can be fully met. Must function independently, have flexibility, personal integrity, and the ability to work effectively with residents, personnel, and support agencies. Must be in good general health and demonstrate emotional stability. Must be able to relate to and work with ill, disabled, elderly, emotionally upset, and at times hostile people within the facility. Must be able to lift, push, pull and move equipment, supplies, etc. in excess of fifty (50) pounds. Must be able to assist in the evacuation of residents.

Kitchen ManagerBakeryAre you looking for a challenging new role as a Kitchen manager in the food industry? Look no further! We are a well-established bakery located in Bound Brook, NJ and we are currently seeking a highly motivated individual to join our team. We take pride in producing high-quality baked goods using only the freshest ingredients. Our team has a passion for creating delicious treats and providing exceptional customer service. We have a collaborative and supportive work environment where employees are encouraged to share ideas and grow both personally and professionally. Join us in our mission to bring happiness through baked goods to the community! Let's bake up something great together!Title of Position: Kitchen ManagerJob Description: As a Kitchen Manager at our bakery, you will be responsible for overseeing all operations in the kitchen. This includes creating and maintaining production schedules, ordering ingredients and supplies, and managing inventory levels. You will also oversee training and supervising kitchen staff to ensure quality standards are met. Another important aspect of this role is maintaining cleanliness and sanitation standards in the kitchen. You will also develop new recipes and menu items, as well as review and improve existing recipes. Additionally, you will handle customer inquiries, complaints, and special orders with professionalism and efficiency. As a crucial member of our team, you will play a key role in ensuring the success and growth of our bakery. Join us in creating delicious treats that will bring joy to our customers every day!Benefits: Medical Insurance Dental Insurance Vision Insurance 401k PTO Qualifications: The Kitchen Manager must have at least 3 years of experience in a similar role. Strong leadership skills and ability to effectively manage a team is required for the Kitchen Manager The Kitchen manager must have strong knowledge of food safety regulations and procedures. Excellent communication and customer service skills are required for the Kitchen Manager The Kitchen manager must be proficient in budgeting and inventory management. Apply Now - Kitchen Manager in Bound Brook, NJ.If you would like to be considered for this position, please email your resume.#NJJOBS #NJRESTAURANTJOBS #NJKITCHENMANAGERS #NOWHIRING #GECKOTRISTATE

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

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. **Responsibilities :** + Manage all Galley staff and oversee operation of all galleys and food outlets + Coordination of all food offering including group offerings and special requests + Oversee proper preparation of special dietary meals and food allergies for Guests and Crew + Monitor all Culinary standards, inventory and cost control + Complete random food and menu audits + Maintains close relationship with shore side F&B management team + Ensure Disney Cruise Line and USPH Sanitation requirements are met in all galleys and food store rooms + Responsible for setting Departmental goals + Maintain Operating Guidelines and OJT material for areas of responsibility and revise as necessary + Ensure facilities and equipment are maintained and in good working order + Inventory control (par levels turnover and replenishment) + Monitoring/Implementation of garbage separation and disposal procedures + Monitor handling, maintenance, and reordering of operating equipment + See that hazardous materials are used and stored properly in operations under their control, including regular inventory and availability of MSDS + Facilitate department meetings + Provide leadership for all direct reports; Responsibilities include, but are not limited to: + Managing personnel files + Review and approve all renewal contracts before distribution + Conducting performance reviews, including discipline as needed + Ensuring Project Onboard compliance + Monitoring STAR, while making necessary corrections + Onboard training, new hire and ongoing + Succession planning + Crew recognition and communication **Basic Qualifications :** + Minimum five years experience in high volume galley/F&B operation + Certified Executive Chef or equivalent degree in Culinary Arts + College education or equivalent industry experience preferred + Ship experience preferred + Excellent working knowledge of food and beverage products, services, and equipment + Demonstrated ability to calculate cost potentials/projections and understands the impact on budget + Technical and functional understanding of the ship based food and beverage operation + Excellent verbal and written communication skills + Strong interpersonal communication skills + Proficient in Microsoft Office and Outlook **Additional Information :** This is a **SHIPBOARD** role. You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities, and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1250075BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Department Dietary/Food Service Employment Type Full Time Location Jersey Shore Post Acute Rehabilitation and Nursing Workplace type Onsite Benefits About Jersey Shore Post Acute Rehabilitation and Nursing Working at Jersey Shore truly means becoming a member of our family. We believe caring for seniors is a uniquely rewarding experience and there is no better place to realize that experience than with us. As a Jersey Shore employee, you will be an integral member of our team, and share in the opportunity to make a difference in the lives of our residents each and every day. Jersey Shore has a friendly work environment with many long-time employees. We offer great benefits and a competitive compensation package. You can be anything you want to be... Join our staff. Experience possibility.

Salary: $21.00 - $22.00 Hourly Monarch/Brandywine Senior Living Company Culture and Values: At Monarch Communities, we value compassion, innovation, and community. Our team is committed to making a meaningful impact on the lives of our residents and fostering a collaborative and supportive work environment. Job Description The Caregiver will report to Health & Wellness Director. The Caregiver is Full-Time; Part-Time, non-exempt, hourly and/or Per-Diem. Full-Time: 3pm-11pm Part-Time 7am - 3pm and 11pm - 7am Per-Diem: All Shifts Available Job Overview - Assists residents in all aspects of their daily life as indicated in the resident's care plan, including personal care, food service, housekeeping, laundry, behavior management, socialization, and activities. Responsibilities and Duties Provide resident care to residents that include bathing, dressing, toileting, and feeding, as outlined in their care plan Maintain the safety, comfort, dignity, and confidentiality of all residents Escort residents to meals and activities Ensures all assigned residents are clean, neatly dressed and groomed, safe, and fed during assigned shifts Document all services provided to your assigned residents during your shift Report any change of condition in a resident immediately to your supervisor Qualifications Certified Nursing Assistant or Certified Home Health Aid Knowledge and experience in working with the elderly population, preferred dementia experience Physical Abilities While performing the duties of this job, the associate is often required to stand, walk, sit, use fine and gross motor skills, reach with hands and arms, balance, stoop, kneel, crouch, talk, hear, and smell. An individual in this position will be required to lift or carry weight in up to 50 lbs. Intermittent physical activity includes lifting and supporting residents. The associate must use proper body mechanics. Additional Information Benefits Offered (Full Time): Health Insurance: Medical/Rx, Dental, and Vision Ancillary Benefits: Life Insurance/AD&D, Short Term Disability and Long-Term disability Basic Life & Accidental Death & Dismemberment (AD&D) Insurance FSA (Commuter/Parking) Employee Assistance Program (EAP) 401(k) Retirement with Company Match Paid Time Off (PTO) and Holidays Tuition Reimbursement Other Compensation Programs: Employee Referral Bonus Resident Referral Bonus Benefits Offered (for Part-Time Employees): Paid Time Off (PTO) and Holidays Flexible Schedule On the job training Employee Assistance Program (EAP) Free Parking Other Compensation Programs: Employee Referral Bonus Resident Referral Bonus Benefits Offered (Per Diem Employees): Flexible Schedule On the job training Free Parking Benefits Offered (Per Diem Employees): Flexible Schedule On the job training Free Parking Equal Opportunity Statement: Monarch Communities and Brandywine Senior Living is an Equal Opportunity Employer. We comply with all applicable federal, state, and local laws. We celebrate diversity and are committed to creating an inclusive environment for all employees.

Job Description Are you a hardworking, service minded leader with a real passion for the hospitality industry? Are you looking to take a step towards building your restaurant manager career, instead of just working a job? We need extraordinary leaders like you to apply for this full service restaurant management position in Moorestown, NJ As a Restaurant Kitchen Manager, your experience and leadership skills will head up some of the nation's leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, train, and develop them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits Health Benefits Industry Standard Work Week (50-55 hour target) Attainable Bonus Program $65K - $75K Salary Equal Opportunity Employer Key Responsibilities Practice safety as priority #1 for your restaurant team and customers Maintain a high ratio of return customers through great service Oversee guest services and resolve issues Coach and develop restaurant employees to build a cohesive team Promote, demonstrate, and lead a memorable customer restaurant experience You will: Have a minimum of 2 years in Restaurant Management Show success in previous positions Be physically fit and able to regularly walk, climb, crouch and move up to 50 pounds at a time Be able to thrive in a quick paced environment Demonstrate outstanding leadership, communication, and training Have a stable work history Does this sound like you? We'd love to hear from you! Send your resume today!

Job DescriptionDescription: At Triple T Hospitality, our Mission is to achieve “GREATNESS”. Tommy's Tavern + Tap is a dynamic and fast-paced restaurant known for its welcoming atmosphere, exceptional food, and outstanding service. We take pride in delivering a memorable dining experience to our guests while fostering a positive and growth-oriented work environment for our team. We believe that good isn't good enough - GREATNESS is remembered. The Kitchen Manager will oversee kitchen operations within a single restaurant location, ensuring consistency, quality, and efficiency. This role is integral in managing kitchen staff, inventory, and food safety, supporting the restaurant's continued growth and success. Requirements: ESSENTIAL FUNCTIONS: Menu Implementation: Ensure the standardized menus created by the Corporate Executive Chef are implemented consistently within the restaurant. Quality Control: Implement and maintain quality control measures to ensure the highest standards of food preparation and presentation. Leadership & Training: Recruit, train, and mentor kitchen staff. Conduct regular training sessions on culinary techniques, food safety, and service standards. Operational Oversight: Perform routine audits to assess quality, cleanliness, and compliance. Monitor and manage food costs, inventory levels, and ordering systems. Financial Performance: Analyze sales and margin data to drive culinary profitability. Set goals and KPIs for kitchen performance. Ensure labor budgets for the kitchen are met and managed effectively. Vendor & Compliance Management: Build and maintain relationships with food suppliers and vendors. Negotiate contracts and pricing to achieve cost efficiencies. Ensure compliance with all federal, state, and local health and safety regulations. Safety Protocols: Implement kitchen safety protocols and ensure sanitation according to health and safety guidelines. Support Staff: Assist kitchen staff during peak times and validate inventories when needed. Conduct performance reviews for kitchen staff. Reporting: Fill out shift reports and review food sales versus last year, pinpointing opportunity areas and how to impact them. Assist with kitchen meetings, including agenda and presentation, and communicate any culinary information to the team. Manual Upkeep: Assist with the upkeep of the recipe books & all training material Operational Reviews: Assist with operational reviews. Production Sheets: Oversee production sheets, line checks, pour tests, and daily & weekly cleaning schedules. Recipe Accuracy: Ensure recipe accuracy and quality, maintaining consistency in food preparation. Inventory Validation: Conduct inventory checks and manage stock levels efficiently to ensure proper stock and minimize waste. Crunch Time Assistance: Provide support to kitchen staff during peak times to ensure smooth operations. Managing and Coaching: Schedule, coordinate, and appoint activities to kitchen staff to ensure smooth operations. Supervise food preparation and cooking to maintain consistency and efficiency. Hold kitchen staff accountable for performance, adherence to standards, and productivity. Identify staffing needs, recruit, and recommend candidates for hiring. Coach and develop crew members, fostering skill growth and teamwork. Complete back-of-house performance reviews in a timely manner. Process and Procedure: Implement and uphold kitchen safety protocols to create a secure working environment. Monitor ingredient inventory levels to ensure proper stock and minimize waste. Oversee kitchen sanitation and enforce health and safety guidelines. Conduct regular line checks to maintain consistency and quality in food preparation. Monitor ticket times throughout each shift to optimize food service speed. KNOWLEDGE, SKILLS AND ABILITIES REQUIRED: Culinary Expertise: Strong knowledge of kitchen operations, menu implementation, and food safety standards. Leadership & Communication: Ability to lead and motivate kitchen staff, and communicate effectively with team members and guests. Analytical Thinking: Ability to assess operational data, identify trends, and provide strategic recommendations. Attention to Detail: High accuracy in managing inventory, financial reporting, and compliance processes. Problem-Solving: Strong troubleshooting skills to address operational challenges and guest concerns. Process Improvement: Identify opportunities to streamline kitchen operations and enhance efficiency. Confidentiality & Ethics: Ability to handle sensitive information with discretion and integrity.

Seeking a Regional Food Service Director for central/North Jersey. We service Long term care facilities and oversee their dietary departments. We offer an excellent salary with great benefits, and lots of room for growth. Job Responsibilities include: Hands on position which includes overseeing the running and functioning of numerous dietary depts. in long term care facilities. Ensure facilities are following State and Federal regulations for sanitation, cleanliness and safety; Assist them with being survey-ready Check walk ins for dating and labeling Ensure food is meeting the highest of standards. Help with scheduling/staff training/implementing policies and procedures etc. Assist facilities with ordering, budgeting, and ticket system Job Requirements: CDM Certification or ability to obtain CDM Certification Experience with a tray line. Candidate should be familiar with various consistencies and diets. Experience with ordering, menu planning, therapeutic diet and scheduling. Candidate must be familiar with and comply with all state and federal regulations and guidelines. Candidate must possess organizational skills, as well as excellent communication and interpersonal skills. Candidate must possess strong leadership skills and attention to detail. Experience with Mealtracker an asset. Candidate must be Servsafe Certified. Email resume to [email protected]