Kitchen manager jobs in Lansing, MI - 507 jobs

ASSISTANT MANAGER Carrols LLC is the largest Burger King Franchise. We own and operate over 800 Burger King Restaurants. We've been in the burger business for over 55 years so we know a little bit about success. We're all about finding talented folks and giving them the tools and the knowledge to make it to the top. SUPERIOR BENEFITS...COMPETITIVE SALARIES...ADVANCEMENT OPPORTUNITY! If you're ready for a job that sizzles with potential, you're ready for Burger King! While managing a million-plus dollar-a-year restaurant, you will develop business disciplines in Accounting, Human Resources, Training, Marketing, Sales Building, and Cost Controls. We realize that in order for our managers to be successful in an ever-changing business environment, we must devote time, effort, and commitment to their on-going development needs. The Carrols Management Development Program is the best in the business. The program is well defined, comprehensive, and always on the cutting-edge of new learning initiatives. Our outstanding benefit package includes, life, medical, dental, and vision insurance, short-term and long-term disability insurance, flexible spending plan, company matched 401(k), quarterly bonus program, paid vacation time, personal days, clothing allowance, tuition assistance and much more. Essential Job Requirements: Ability to work a 50 hour work week which will include nights, weekends and some holidays. High school diploma or equivalent Basic Computer Skills Valid Driver's License and Personal Transportation Out-going Personality Job Responsibilities: Direct, control and coordinate subordinates to deliver quality product to our guests in the most efficient and friendly way possible. Inventory Management Bank Deposits Training Performance appraisals Maintain a safe work environment for all employees and guests Other duties as assigned The restaurant is only the beginning. A commitment to do the best job possible, regardless of the task, is evident throughout our organization. We offer real career opportunities. If you are motivated and want to test your potential, Carrols is the perfect place for you. If this sounds like you, and would like to be part of a great team and work with people who care, please submit your resume today. Carrols LLC is an Equal Opportunity Employer

Getting Started * Job you are applying for: KFC Assistant General Manager at the following location(s): G135683 - Columbia Ave [MI] - Battle Creek, MI Resume Application View Job Description - KFC Assistant General Manager Description: If you're passionate about the fast-paced world of restaurant management, we want you. At KFC, you'll thrive in an environment where teamwork, exceptional service, and operational excellence are paramount. As an Assistant General Manager, you'll not only contribute to KFC's success but also enjoy clear career growth opportunities within KBP Foods, one of the nation's leading quick-service restaurant organizations. Join us, deliver exceptional customer experiences, and advance your career in the food industry-you deserve it. What's in it for you: Ability to develop your leadership skills and seek General Manager and above store level opportunities with our internal leadership development program. Employee perks such as cell phone discounts; Saving Match Program, Employee Assistance Program through KBP Cares. Earn your GED for free, college scholarships and free online tuition. Medical, Dental, Vision benefits and accrued PTO Free shift meal and an employee discount at our KFC restaurants. Paid Training Bonus Program: As an Assistant General Manager , you will be eligible to participate in a Bonus Program, which is paid out every period, based on restaurant performance. What a day in the life of an Assistant General Manager can look like: Supervise daily restaurant operations, ensuring adherence to KFC standards and policies. Lead and manage a team, including supporting RGM with training, scheduling, and performance appraisals. Manage inventory, maintain food safety protocols, and address customer concerns. Oversee financial aspects, including cash management and expense control. Collaborate with the General Manager to develop growth strategies and maintain brand image. Requirements: What you bring to the table: Minimum 1 year of experience as an Assistant General Manager in food service or retail environment, including Profit & Loss responsibility preferably in quick serve restaurant (QSR). Managers must be at least 18 years old. Availability to close the restaurant at least two nights a week. Ability to lift, carry, stack, push or pull heavy objects. Stand and walk constantly for entire shifts. Maneuver through compact spaces safely and operate restaurant equipment. What KBP brings to the table: KBP Foods, a part of KBP Brands is a leading restaurant franchise group with a clear vision: to create a great place to work, a great place to eat, and a great place to own. We're looking for dedicated individuals that align with our core values and are passionate about Diversity, Equity, Inclusion, Belonging (DEIB+), Growth Opportunities, and a Positive Culture. Grown to over 1,000 restaurants in 20 years. Opportunities in 31 states Over 50% of store leadership has been promoted internally in the last year. If you are looking to be part of an energetic, entrepreneurial company with countless opportunities for growth - personally, professionally, and financially - then a career with KBP Brands IS the right fit for you. Additional Info: Assistant General Manager Employees are entitled to compensation commensurate with skill and experience. The exact compensation will vary based on skills, experience, location, and other factors permitted by law and will be discussed during the hiring process. The expected starting compensation ranges for new hires in this position in various states and jurisdictions are as follows: All other locations: $12.00 to $22.00 per hour State of Maryland: $16.00 to $19.00 per hour State of New York: $16.00 to $19.00 per hour New York City: $18.00 to $20.00 per hour Cincinnati, OH: $15.00 to $17.00 per hour Toledo, OH: $15.00 to $17.00 per hour Open Alert Close Disability Accommodation for Applicants KBP Foods is committed to providing individuals with disabilities with reasonable accommodations in its job application and hiring process. If you have difficulty using our on-line application system because of a disability, you may contact us at the following email address and phone number: ************************ or **************. This email address is reserved for individuals who require an accommodation due to a disability only. The KBP Foods representative who monitors this email account will not have access to existing profiles in the system and will be unable to provide any application status updates.

Full job description Kitchen Prep/Line Cook Buddy's StoryOver 75 years ago a new style of pizza was born in the Motor City, and it was different. What makes a pizza Detroit-Style? The same things that made Detroit, MI- a little bit of ingenuity, some stubborn spirit and a whole lot of heart. It's what sparked an original idea back in 1946 to take a steel auto pan, create something new and make Buddy's the birthplace of Detroit-Style Pizza. Detroit-Style Pizza is recognizable by its iconic square shape and crunchy, cheesy corner slices.Founded on the corner of Six Mile and Conant Buddy's has now grown to over 20 locations and is expanding throughout the mid-west to introduce Detroit-Style Pizza beyond the Detroit area. Key Responsibilities: Buddy's Pizza is currently seeking great people to join our team! Our ideal candidates share a passion for food, people and providing the highest-level experiences to our guests. With Buddy's Pizza expanding comes opportunities galore! We offer flexible hours, competitive wages, health benefits, and meal discounts.Our Prep Teams play an essential role in serving our guests and delivering a great dining experience! You will be responsible for preparing Buddy's award-winning dough to specifications that consistently exceed our guest's expectations. Your objective as a prep person is to provide co-workers with the materials, they need to produce a high-quality product quickly and efficiently for our Guests. The items you prepare are an essential part to more than half of our menu items. Preparing them exactly to Buddy's specifications is the most important and critical aspect of the prep person's role. Qualities: High energy working to keep up with the pace of the restaurant and the team. Dependable team player with successful record of work attendance Ability to listen and communicate effectively. Ability to stand or walk for extended periods of time. Ability to reach, lift, bend and carry heavy objects. Must be at least 18 years of age. Must always adhere to Buddy's uniform policy and standards. Flexibility to work varied shifts including nights and weekends. Physical & Safety Requirements: Personal Protective Equipment (PPE) is provided and required to be used as required. Follow health and safety guidelines. Ability to listen and communicate effectively. Must be able to read food orders rung into the kitchen. Ability to stand or walk for extended periods of time. Must be able to lift 40 pounds comfortably. Ability to reach, lift, bend and carry heavy objects. At Buddy's we have a long history of celebrating diversity. We are committed to fostering an inclusive workplace that accepts all individuals and their differences. As an equal opportunity employer, we prohibit discrimination and harassment in accordance with federal, state and local laws.

Benefits: Competitive salary Dental insurance Employee discounts Health insurance Paid time off Vision insurance Free food & snacks Bonus based on performance Flexible schedule Company Overview: We are a high-volume sports bar and grill, a neighborhood favorite for families and individuals to celebrate a special occasion, catch the big game or just to have lunch or dinner. With over 100 tv's showing all sporting events, there is never a dull moment in our bar. We provide a fast paced and exciting environment for our staff, and we also provide the tools to for our staff to be successful. We only use the best ingredients available to make every meal remarkable. Job Summary: A kitchen manager is responsible for the overall operations for the back of house and kitchen area of a restaurant. Kitchen managers hire staff, purchase food and stock, and make sure everyone is trained on proper food preparation and kitchen safety techniques. In addition, kitchen managers ensure that the companies standards are upheld: the food looks good and is cooked properly, the proportions are correct, and it is cooked and served quickly. Responsibilities: Provides direction to kitchen staff, ensuring execution of all employee duties. Monitors kitchen operations to ensure compliance with health and fire department regulations. Ensures compliance with state, federal, and local food handling requirements, and standards. Assists in the implementation and management of kitchen and restaurant policies and procedures throughout scheduled shift. Completes the duties of a line cook when needed and is capable of performing the duties of all kitchen positions. Ensures products are stored at the correct temperatures and the recipe books are up to date with current menu items, portions, and ingredients. Ensures utilization of daily prep sheets and meat/fish yield sheets daily and that product counts are recorded accurately daily. Participates in monthly inventory process. Anticipates, identifies, and corrects any issues with inventory, systems, and staffing. Monitors labor costs to attain budgeted goals within restaurant policies and procedures. Oversees and approves training and development of kitchen staff. Participates in the hiring process by conducting interviews and making hiring recommendations. Assists in completion of all back-of-house employee 30-day and annual reviews. Qualifications: Customer service People management, fostering teamwork, and giving feedback Planning and multi-tasking Self-motivated with a high energy level Conflict resolution Verbal communication Benefits/Perks: An extensive and well-rounded training program Continued career development and growth opportunities Medical, dental, and vision insurance Paid Time Off Bonus Program Compensation: $60,000.00 - $65,000.00 per year A SPORTS BAR SETTING with a FINE DINING FLAVOR At Art & Jakes, we strive to give our customers the best dining experience. We have many dishes in our menu from all over the world. Everyone will surely find something they like from the variety of food we offer. Whether you are looking for a quick lunch, drinks and appetizers, cold beers and watching the game, we have all you are looking for and more! With our flat screen televisions on every wall and most table tops it's impossible to miss your favorite game. Our specialty is upscale casual in a sports bar environment. We are a high-volume sports bar and grill, a neighborhood favorite for families and individuals to celebrate a special occasion, catch the big game or just to have lunch or dinner. With over 100 tv's showing all sporting events, there is never a dull moment in our bar. We provide a fast paced and exciting environment for our staff, and we also provide the tools to for our staff to be successful. We only use the best ingredients available to make every meal remarkable.

Job Description Boston's Pizza and Sports Bar Boston's is a full service restaurant specializing in scratch made pizzas, craft cocktails, and local beers. We have a family-friendly restaurant and a lively sports bar, plus a patio! Boston's is the place for every occasion with our approachable atmosphere, craveable menu and fun & seamless service. We have a fun, friendly atmosphere and an enthusiastic crew. We are passionate about providing Guests with the best experience possible. We take food seriously yet have fun preparing and serving it. Our company has a bright and exciting future, we are committed to your growth and development as part of the Team. Job Summary The Kitchen Manager is responsible for the day to day operations of Boston Pizza Restaurant & Sports Bar's kitchen, under the direction of the General Manager. This includes conducting the affairs of business in regards to the kitchen, the purchasing, receiving and preparation of all food items, according to company policies and practices, the staffing and scheduling of the kitchen team, and the on-going training, supervision and development team members. Responsibilities Ensure that all products received meet Boston's specification, invoiced correctly in respect to quantity, quality and ensures that all products are properly dated, rotated and stored. Ensure that all products or menu items are prepared in accordance with Boston's standards ensuring a high quality product presentation at all times. Maintain control over food and labor costs and other kitchen related operating expenses. Hire, train and develop supervisors and employees to ensure a complete understanding of all needs within the restaurant. (Guest experience, building the brand, and profitability). Accurately develop employee schedules to ensure appropriate coverage based on projected / actual sales volume. Work with the General Manager to ensure the in-store training team has all needed supplies to properly train new employees. Employee orientations are complete with the appropriate paperwork, training schedules and job expectations are set. All approved changes to the menu or promotions are communicated to the team and effectively implemented. Purchase approved products and supplies in the amounts needed to support the level of business expected. Ensure the quality, quantity and handling of all products is in accordance with BPR expectations. Ensure the standard recipes and methods are used at all times to ensure consistency and efficiency for all menu items. Proper assembly and plating procedures must be adhered to. The health and safety of our Guests is a priority. Cleanliness of the inside and outside of the restaurant must be adhered to in accordance with Boston's and local health department expectations. Proper practices must be in place to ensure food safety. Controlling time and temperature throughout the flow of food, practicing good personal hygiene and preventing cross-contamination. Understand what the industry trends are, passing along anything learned to the Franchisee that may better the brand. Pursue methods to increase sales through the use of promotions, local advertising, and increased average sales per guest and community involvement. National and local promotions are well planned and employees are properly trained to effectively promote to the Guest. Qualifications Bachelor's Degree preferred but not required. Prefer prior hotel or restaurant management or similar discipline. Will accept a combination of relevant work experience, courses and certifications. Preferred minimum 1 year progressive experience in a restaurant management role. Proven leader within a restaurant environment with the ability to inspire others to work toward a common goal and reach their potential. Hands-on management style that emphasizes direct involvement in day-to-day operations. Excellent project management skills from conception to evaluation. Ability to manage multiple tasks simultaneously and to deadline. Ability to formulate flexible strategies and actions plans to achieve results. Ability to function independently and intuitively in a fast-paced environment. Excellent verbal and communication skills with the ability to prepare and deliver clear, concise reports and presentations. Team player with a can-do attitude. Highly organized with strong attention to detail. Effective interpersonal, influencing, coaching and conflict-resolution skills. Demonstrated creativity and sound business judgement. Advanced computer skills that include proficiency with Microsoft Office applications and a POS system a plus. Ability to manage confidential information and maintain its integrity imperative. Ability to work irregular hours including nights, weekends and holidays. Benefits/Perks Health, Dental and Vision Insurance Life and Disability Insurance 401k Paid Time Off Family Medical Leave Meal Discounts Opportunity for Advancement Powered by JazzHR 6dVvxCjIQF

Kitchen Operator Job Description The kitchen operator is responsible for carrying out tasks associated with food preparation, using cup charts, serving, cleaning and ensuring that customers receive a positive experience. They are responsible for taking customer orders and ensure appropriate payments. The kitchen operator reports to the Restaurant Manager. 25-35 hours per week, most hours earned from Thursday - Saturday.

JOIN TEAM TRILOGY At Trilogy, you'll experience a caring, supportive community that values each team member. We prioritize meaningful relationships, genuine teamwork, and continuous growth. With the stability of long-term care, competitive pay, and exceptional benefits, Trilogy offers a work environment where you're supported, appreciated, and empowered to thrive in your career. If you're ready to join a team committed to your success, Trilogy is where you belong and thrive! POSITION OVERVIEW As the Director of Food Services, Executive Chef, you will oversee the daily food service operations, ensuring menu development, food preparation, and service meet current federal, state, and local standards and regulations. You will lead a team to provide nutritious and appealing meals that enhance the residents' dining experience and overall quality of life, while maintaining strict adherence to health and safety guidelines. Key Responsibilities * Oversee food services operations by organizing, evaluating, and directing the Food Services Department, collaborating with Clinical, Environmental, Life Enrichment, and other related departments to ensure high standards of care and service. * Complete staff schedules and coordinate staffing to ensure optimal daily operations, in line with company policy and labor budgets. * Manage diet and meal preferences by processing diet changes and new diet requests from Clinical Services. Interview residents or family members within 24 to 72 hours of admission to complete an online preference form. * Maintain food and supply inventory by ensuring stock levels of staple and non-staple food, supplies, and equipment are at adequate levels, purchasing supplies and equipment as needed. * Control food, supply, and labor costs by staying within budget and effectively utilizing the company's spend-down sheet. Qualifications * High School Diploma or GED/HSE required and a minimum of 1 of the following: * 1-3 Years of Dining leadership experience in Senior Living; * Certified Dietary Manager (CDM) or Certified Food Service Manager (CFSM); * Similar national certification for food service management and safety from a nationally recognized certifying body * Associate's degree in Culinary Services or Hospitality LOCATION US-MI-East Lansing The Willows at East Lansing 3500 Coolidge Road East Lansing MI BENEFITS Our comprehensive Thrive benefits program focuses on your well-being, offering support for personal wellness, financial stability, career growth, and meaningful connections. This list includes some of the key benefits, though additional options are available. * Medical, Dental, Vision Coverage - Includes free Virtual Doctor Visits, with coverage starting in your first 30 days. * Get Paid Weekly + Quarterly Increases - Enjoy weekly pay and regular quarterly wage increases. * Spending & Retirement Accounts - HSA with company match, Dependent Care, LSA, and 401(k) with company match. * PTO + Paid Parental Leave - Paid time off and fully paid parental leave for new parents. * Inclusive Care - No-cost LGBTQIA+ support and gender-affirming care coordination. * Tuition & Student Loan Assistance - Financial support for education, certifications, and student loan repayment. TEXT A RECRUITER Joyce ************** ABOUT TRILOGY HEALTH SERVICES Since our founding in 1997, Trilogy has been dedicated to making long-term care better for our residents and more rewarding for our team members. We're proud to be recognized as one of Fortune's Best Places to Work in Aging Services, a certified Great Place to Work, and one of Glassdoor's Top 100 Best Companies to Work. At Trilogy, we embrace who you are, help you achieve your full potential, and make working hard feel fulfilling. As an equal opportunity employer, we are committed to diversity and inclusion, and we prohibit discrimination and harassment based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws. NOTICE TO ALL APPLICANTS (WI, IN, OH, MI & KY): for this type of employment, state law requires a criminal record check as a condition of employment. As the Director of Food Services, Executive Chef, you will oversee the daily food service operations, ensuring menu development, food preparation, and service meet current federal, state, and local standards and regulations. You will lead a team to provide nutritious and appealing meals that enhance the residents' dining experience and overall quality of life, while maintaining strict adherence to health and safety guidelines. Key Responsibilities * Oversee food services operations by organizing, evaluating, and directing the Food Services Department, collaborating with Clinical, Environmental, Life Enrichment, and other related departments to ensure high standards of care and service. * Complete staff schedules and coordinate staffing to ensure optimal daily operations, in line with company policy and labor budgets. * Manage diet and meal preferences by processing diet changes and new diet requests from Clinical Services. Interview residents or family members within 24 to 72 hours of admission to complete an online preference form. * Maintain food and supply inventory by ensuring stock levels of staple and non-staple food, supplies, and equipment are at adequate levels, purchasing supplies and equipment as needed. * Control food, supply, and labor costs by staying within budget and effectively utilizing the company's spend-down sheet. Qualifications * High School Diploma or GED/HSE required and a minimum of 1 of the following: * 1-3 Years of Dining leadership experience in Senior Living; * Certified Dietary Manager (CDM) or Certified Food Service Manager (CFSM); * Similar national certification for food service management and safety from a nationally recognized certifying body * Associate's degree in Culinary Services or Hospitality At Trilogy, you'll experience a caring, supportive community that values each team member. We prioritize meaningful relationships, genuine teamwork, and continuous growth. With the stability of long-term care, competitive pay, and exceptional benefits, Trilogy offers a work environment where you're supported, appreciated, and empowered to thrive in your career. If you're ready to join a team committed to your success, Trilogy is where you belong and thrive!

Job Description Casual Dining Restaurant seeking an experienced and dedicated Culinary Manager | Kitchen 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 3 years experience as a Chef/Culinary Manager/Kitchen Manager in a full-service 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 recruiting process, we may contact you regarding positions we feel are a good fit or engage with you via SMS text message. By clicking to submit your application, Superior Talent Source has your consent to communicate via SMS text message moving forward.

Benefits: Bonus based on performance Competitive salary Dental insurance Health insurance Paid time off Vision insurance Our franchise organization, Mohave GC, LLC dba Golden Corral, is currently seeking energetic, friendly individuals to join our team! At Golden Corral , we know that successful people are the foundation of our very successful company. We hire managers with the talent, integrity, and passion to promote our Caring Culture. We provide an environment that supports and empowers our people - not only to exceed our guests' expectations, but also to achieve their professional and personal goals. Talent, Focus, Commitment, Passion - These are just a few of the traits our most accomplished managers have in common. At Golden Corral, your ability to succeed is limited only by your energy and drive. Unequalled opportunity at the best chain restaurant company in the country!In this role as Kitchen Manager, you are responsible for food production and operating the Back-of-the-House using Golden Corral products, recipes, procedures and company systems to ensure that the standards for quality food, recipes, and cleanliness are achieved for our guests. As a member of the restaurant operations management team, you are also responsible for the restaurant's overall operations, including food quality, production, safety, and labor in absence of the General Manager and Hospitality Manager.Requirements: Strong, stable work history along with management experience in a high-volume, casual dining or family-style restaurant. Education and training normally associated with college coursework in business or hospitality. Successful completion Golden Corral's comprehensive management training program. Position requires a valid driver's license and an acceptable driving record. Thank you for your interest in Golden Corral. Our commitment to valuing diversity helps create an environment where everyone can be successful. Upon completion of your online application, you may be directed to complete an additional online questionnaire that is specific to the position in which you are applying. The job opening listed on this page has been posted by an independent franchisee of Golden Corral Corporation. Golden Corral Corporation does not hire or employ any individuals at this franchise location. The franchisee will make all decisions with respect to applications for the position listed on this page. The name of the franchisee appears in this job posting. All questions concerning this job opportunity should be directed to the franchisee. We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchisee, and all hiring decisions will be made by the management of this franchisee. All inquiries about employment at this franchisee should be made directly to the franchisee, and not to Golden Corral Corporate.

Role OverviewSodexoMAGIC is seeking a Food Service Manager to join our team at Lansing School District in Lansing, Michigan. In this leadership role, you'll oversee food service operations across eight schools within the district, ensuring students receive nutritious meals that support their success. Previous experience with the National School Lunch Program (NSLP) is preffered but not required, along with strong skills in inventory management, production record oversight, and accurate timekeeping. Effective time management is essential to thrive in this fast-paced environment. SodexoMagic is the joint venture partnership between NBA Hall of Famer, Earvin "Magic" Johnson and Sodexo. This strategic alliance enables us to deliver creative solutions to our clients along with our local partners throughout the communities we serve. For almost 20 years, we have provided top-level food, facilities management and integrated services to corporations, healthcare facilities, K-12 schools, colleges, universities and aviation lounges. What You'll Dohave oversight of day-to-day operations deliver high quality food service achieve company and client financial targets and goals develop and maintain client and customer relationships develop strategic plans create a positive environment while ensuring Sodexo standards are met 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 Bringhave a work history demonstrating strong employee engagement leadership skills, as well as previous supervisory experience and the ability to work collaboratively have culinary production experience and a strong background in safety and sanitation compliance can manage multiple priorities, demonstrate professional communication skills, and a passion for a high level of customer service prioritize tasks and exhibit flexibility to take on additional responsibilities as needed 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

Main Responsibilities of a Cook: Preparing workstations, cooking ingredients, and kitchen equipment for cooking. Cooking and arranging food. Cook Job Description: We are looking for an experienced cook to fill a vacant spot in our kitchen staff and contribute to the overall excellence of our restaurant. The person we are hoping to employ is first and foremost a skilled, organized, and creative cook. We are looking for someone to work as a team player, follow instructions, and help us delight our customers with delicious food from our menu. A good candidate for this job is a person with attention to detail who can keep the kitchen tidy and clean all while preparing, cooking, and arranging food together with the rest of our kitchen staff. We pride ourselves on our exceptional service, and we expect nothing less from our cooks. Benefits Employee discount Health Insurance Flexible schedule Responsibilities of a Cook: Sets up and stocks food items and other necessary supplies. Prepares food items by cutting, chopping, mixing, and preparing sauces. Cooks food items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards. Ensures plating and presentation according to set standards. Maintains cleanliness and complies with food sanitation requirements by properly handling food and ensuring correct storage. Cleans and sanitizes cooking surfaces at the end of the shift. Assist in other duties as needed (dishwashing, sweeping, mopping, etc.) Maintaining a sanitized and well-organized kitchen. Preparing workstations for cooking. Preparing and maintaining kitchen equipment. Checking the quality of the ingredients. Cook Job Requirements: Must have prior experience as a cook. Must be skilled in operating kitchen equipment. Must be skilled in various cooking techniques. Must know and follow sanitation procedures. Must showcase teamwork and communication skills. Must showcase great organizational skills. Must be able to multitask and act quickly. Qualifications/Skills Experience preferred but not required Basic written and verbal communication skills Organizational skills Accuracy and speed in executing tasks Ability to work as a team member Follows directions and instructions Benefits Employee discount Health insurance Flexible schedule

They say you are the company you keep - and at Cracker Barrel, we take that seriously. Whether you're greeting guests, rolling out biscuits, or keeping things humming behind the scenes, you make the moments that matter, both big and small. Here, the work means more because we take pride in doing it together. So, join our team and find your place, because here...we're all in good company. What You'll Do - You'll Make the Moment As a Cracker Barrel Restaurant Manager, you're not just running a restaurant, you're a leader who focuses on the people and the place. You'll oversee both font-and back-of-house operations, ensuring our guest and team members know that we are committed to Always Serving Up More Than a Meal. With your leadership, you'll coach and develop your team, manage inventory, and deliver on the kind of guest experience we're known for. Backed by the right tools and training, you'll set the example and inspire your team to share the goodness of country hospitality. So if you're someone who…. Leads with care, making sure both employees and guests feel valued Thrives managing the full restaurant experience from kitchen flow to front-of-house service Balances operational focus with people-first leadership Stays cool under pressure and encourages your team through busy shifts Believes hospitality is a team effort that starts with strong leadership Has 2-5+ years of successful restaurant management experience, including 1 year of Cracker Barrel experience Can work 50 hours a week (five 10-hour shifts), including holidays and weekends as needed Has a valid driver's license … come on in, we've been expecting you! Focus on You We're all about making sure you're taken care of too. Here's what's in it for you: Good Work Deserves Good Pay: Competitive Annual Salary | Annual Merit Increase Opportunities | Quarterly Bonus Opportunities Support That Goes Beyond the Clock: Medical, Rx, Dental and Vision Benefits on Day 1| Life Insurance and Disability Coverage | Paid Vacation/Employee Assistance Program Grow and Thrive Your Way: Over 90% of General Manager and District Managers openings are filled internally| Tuition Reimbursement | Professional Development Culture of Belonging: Support that starts on day one | Onboarding, training, and development to help you thrive | Recognition programs and employee events that bring us together Invest in Your Future: 401k Plan with Company Matching Contributions at 90 days | Employee Stock Purchase Program More Perks, Just Because: 35% Discount on Cracker Barrel Food and Retail items | Exclusive Biscuit Perks like discounts on home, travel, cell phones, and more! A Little About Us Since 1969, Cracker Barrel has been a place to gather around delicious food, abundant servings, unexpected finds, and a warm welcome. Over time, it's become even more - somewhere folks can reconnect and feel at home. With more than 70,000 team members nationwide, we take pride in our roots -- always serving up more than a meal. See for yourself. Apply now. Cracker Barrel is an equal opportunity employer. Qualified applicants are considered for all positions without regard to race, color, religion, sex, sexual orientation, genetic information, national origin, age, marital status, medical condition, disability or any other class expressly protected by law.

General Purpose Provide supervision for the Dining Department ensuring quality food and Nutrition is meet in accordance with current federal, state, and local standards, guidelines, and regulations governing White River Assisted Living. * Supervise staff in the day-to-day facility operations of assigned areas. * Direct and participate in food preparation and service of food that is safe, appetizing and is of the quality and quantity to meet each resident's needs in accordance with the physician's orders. * Plans and assists in preparation and service of holiday, special meals and functions. * Hires, trains, disciplines and when appropriate terminates Dining employees. * Maintains cost and works to meet budget guidelines. * Processes new diet orders and diet changes when received from nursing staff and keeps diet cards updated. * Transmit order for appropriate food and supplies. * Document and notify Dietician if menu changes. * Assess resident food preferences and allergies. * Make job assignments and set priorities. Orient new staff and participate in recruitment and selection. * Communicate policies, assist and coach as needed. * Monitor work assignments, provide feedback, evaluate performance and discipline as needed. * Maintain record, manage budgets and supplies, and fulfill department head responsibilities * Ensure equipment and work areas are clean, safe and orderly; ensure Universal precautions and infection control, isolation, fire, safety and sanitation practices and procedures are followed; and promptly address any hazardous conditions and equipment. * Assist others as requested and function as a working supervisor in all areas of responsibilities as the departments' budgeted hours and workload require. * Maintains the proper temperature of food during preparation and service. Records food temperatures according to established policy. * Maintain kitchen and food storage area in a safe, orderly, clean and sanitary manner. * Inspects Dining Department regularly to ensure that it is safe and sanitary. * Participate in QA and IDT meetings as assigned. * Assist in preparing and planning the Dining department's budget and submit to the Executive Director for review, recommendations, and approval. * Conduct, attend and participate in orientation, training, in-service education activities and staff meetings. * Maintain the confidentiality of all resident care information including protected health information. Report known or suspected incidents of unauthorized disclosure of such information. * Visit all residents to conduct nutritional assessment and screening, explain diet, record food preferences and promote quality food service. Supervisory Requirements Hire, direct, train, coach, lead the dining services team. Qualifications Education and/or Experience: Must possess, as a minimum, a high school diploma or its equivalent. Must be a graduate of an approved Dining Services Manager's course that meet the state and federal care regulations. One-year experience in a long-term care facility Dining department preferred. Language Skills Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from Services Managers and employees. Mathematical Skills Ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations. Reasoning Ability Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Certificates, Licenses, Registrations To perform this job successfully, an individual must be proficient in the Microsoft Suite products. Must maintain all required continuing education/licensing. Must remain in good standing with the Department of Public Health License and Certification Division at all times. Current ServSafe certification required as indicated by State / County law. ServSafe Foodhandler Certification Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The employee must frequently lift and/or move up to 50 pounds. While performing the duties of this job, the employee is regularly required to sit, stand; walk and talk, read or hear. Frequent use of all office related equipment to include; copier/scanner/fax, telephone, and calculator. May be necessary to assist in the evacuation of residents during emergency situations. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually low to moderate.

Performs and directs overall store management. Responsible for inventory and money control systems. Directs staff to ensure that food safety, product preparation, and cleanliness standards are maintained. Maintains standards of restaurant safety and security. Recruits staff and oversees training program. May contact prospective customers to promote sales. Responsible for local marketing initiatives. Maintains business records. Exceptional customer service is a major component of this position. Tasks & Responsibilities: Completes and posts the staff work schedules. Manages a staff of approximately 4 to 12. Assigns, oversees and evaluates work. Recommends promotion, transfer, or termination of employees. Conduct written and verbal staff evaluations. Communicates changes of food preparations formulas, standards, etc. to staff. Supports local and national marketing initiatives. Ensures that all local and national health and food safety codes are maintained and company safety and security policy are followed. Identifies and contacts prospective customers to promote sales. Requirements Prerequisites: Education: High school graduate or equivalent, college degree preferred. Experience: A minimum of two (2) years in QSR environment, experience in supervising and training staff. Excellent verbal and written communication skills. Physical: Must be able to work any area of the restaurant when needed and to operate a computerized Point of Sale system/cash register. Position requires bending, standing, walking and repetitive use of hands and arms the entire workday. Must have the ability to lift 10 pounds frequently and up to 50 pounds occasionally. Position requires the ability to handle exposure to food and cleaning chemicals on an hourly basis. Must have the ability to work a minimum of 40 to 50 hours a week. Must have reliable transportation and the ability to be on call 24 hours a day. Benefits: Eligible 1st of the month, following 30 days from the date of promotion Low deductible Insurance Short Term Disability Paid Life Insurance Can buy extra coverage for self, spouse and children Dental Vision

General Managers oversee all aspects of in-store operations, including but not limited to staffing/scheduling, food safety, inventory/stock ordering, COGS management, cash handling and brand compliance. The General Manager is responsible for ensuring the store is in exceptional order and that all employees are performing duties properly and efficiently. General Managers must be self-motivated individuals who have superior leadership skills and execute systems and procedures with 100% integrity. Requirements: Ability to work a 40+ hour week At least 18 years of age, with valid driver license and clean driving record Jimmy John Manager Certification ServSafe Manager Certification Basic understanding of Microsoft Word, Microsoft Excel, Microsoft Outlook, and Adobe Acrobat Must be able to perform, teach and train all aspects of Assistant Manager, PIC, InShopper and Delivery Driver positions, as needed Ability to handle fast-paced and high stress situations in the store Organize and establish priorities in the store with minimal supervision Willing to coach and task-manage employees on store operations Additional Requirements: Must be at least 18 years of age, have a valid driver license, car and clean driving record Must be able to lift 30-40 lbs. regularly throughout shifts Ability to stand, bend, reach and scoop through-out assigned shift Ability to be mobile in walk-in refrigerator and freezer with temperatures ranging from 40° F to -10° F Company Introduction We slice our all-natural* meats and fresh veggies in-house every day. Our fresh-baked bread is made right here where you can see it, and our house-made tuna salad is fresh every day. The flavor of a ripe tomato, crisp shredded lettuce, combined with fresh-baked bread, fresh-sliced meat and real Hellmann's mayo - that's when the magic happens. Made with love every single day since 1983. That's Jimmy Fresh!

Boston's Pizza and Sports Bar Boston's is a full service restaurant specializing in scratch made pizzas, craft cocktails, and local beers. We have a family-friendly restaurant and a lively sports bar, plus a patio! Boston's is the place for every occasion with our approachable atmosphere, craveable menu and fun & seamless service. We have a fun, friendly atmosphere and an enthusiastic crew. We are passionate about providing Guests with the best experience possible. We take food seriously yet have fun preparing and serving it. Our company has a bright and exciting future, we are committed to your growth and development as part of the Team. Job Summary The Kitchen Manager is responsible for the day to day operations of Boston Pizza Restaurant & Sports Bar's kitchen, under the direction of the General Manager. This includes conducting the affairs of business in regards to the kitchen, the purchasing, receiving and preparation of all food items, according to company policies and practices, the staffing and scheduling of the kitchen team, and the on-going training, supervision and development team members. Responsibilities Ensure that all products received meet Boston's specification, invoiced correctly in respect to quantity, quality and ensures that all products are properly dated, rotated and stored. Ensure that all products or menu items are prepared in accordance with Boston's standards ensuring a high quality product presentation at all times. Maintain control over food and labor costs and other kitchen related operating expenses. Hire, train and develop supervisors and employees to ensure a complete understanding of all needs within the restaurant. (Guest experience, building the brand, and profitability). Accurately develop employee schedules to ensure appropriate coverage based on projected / actual sales volume. Work with the General Manager to ensure the in-store training team has all needed supplies to properly train new employees. Employee orientations are complete with the appropriate paperwork, training schedules and job expectations are set. All approved changes to the menu or promotions are communicated to the team and effectively implemented. Purchase approved products and supplies in the amounts needed to support the level of business expected. Ensure the quality, quantity and handling of all products is in accordance with BPR expectations. Ensure the standard recipes and methods are used at all times to ensure consistency and efficiency for all menu items. Proper assembly and plating procedures must be adhered to. The health and safety of our Guests is a priority. Cleanliness of the inside and outside of the restaurant must be adhered to in accordance with Boston's and local health department expectations. Proper practices must be in place to ensure food safety. Controlling time and temperature throughout the flow of food, practicing good personal hygiene and preventing cross-contamination. Understand what the industry trends are, passing along anything learned to the Franchisee that may better the brand. Pursue methods to increase sales through the use of promotions, local advertising, and increased average sales per guest and community involvement. National and local promotions are well planned and employees are properly trained to effectively promote to the Guest. Qualifications Bachelor's Degree preferred but not required. Prefer prior hotel or restaurant management or similar discipline. Will accept a combination of relevant work experience, courses and certifications. Preferred minimum 1 year progressive experience in a restaurant management role. Proven leader within a restaurant environment with the ability to inspire others to work toward a common goal and reach their potential. Hands-on management style that emphasizes direct involvement in day-to-day operations. Excellent project management skills from conception to evaluation. Ability to manage multiple tasks simultaneously and to deadline. Ability to formulate flexible strategies and actions plans to achieve results. Ability to function independently and intuitively in a fast-paced environment. Excellent verbal and communication skills with the ability to prepare and deliver clear, concise reports and presentations. Team player with a can-do attitude. Highly organized with strong attention to detail. Effective interpersonal, influencing, coaching and conflict-resolution skills. Demonstrated creativity and sound business judgement. Advanced computer skills that include proficiency with Microsoft Office applications and a POS system a plus. Ability to manage confidential information and maintain its integrity imperative. Ability to work irregular hours including nights, weekends and holidays. Benefits/Perks Health, Dental and Vision Insurance Life and Disability Insurance 401k Paid Time Off Family Medical Leave Meal Discounts Opportunity for Advancement

Job DescriptionBenefits: Competitive salary Dental insurance Employee discounts Health insurance Paid time off Vision insurance Free food & snacks Bonus based on performance Flexible schedule Company Overview: We are a high-volume sports bar and grill, a neighborhood favorite for families and individuals to celebrate a special occasion, catch the big game or just to have lunch or dinner. With over 100 tvs showing all sporting events, there is never a dull moment in our bar. We provide a fast paced and exciting environment for our staff, and we also provide the tools to for our staff to be successful. We only use the best ingredients available to make every meal remarkable. Job Summary: A kitchen manager is responsible for the overall operations for the back of house and kitchen area of a restaurant. Kitchen managers hire staff, purchase food and stock, and make sure everyone is trained on proper food preparation and kitchen safety techniques. In addition, kitchen managers ensure that the companies standards are upheld: the food looks good and is cooked properly, the proportions are correct, and it is cooked and served quickly. Responsibilities: Provides direction to kitchen staff, ensuring execution of all employee duties. Monitors kitchen operations to ensure compliance with health and fire department regulations. Ensures compliance with state, federal, and local food handling requirements, and standards. Assists in the implementation and management of kitchen and restaurant policies and procedures throughout scheduled shift. Completes the duties of a line cook when needed and is capable of performing the duties of all kitchen positions. Ensures products are stored at the correct temperatures and the recipe books are up to date with current menu items, portions, and ingredients. Ensures utilization of daily prep sheets and meat/fish yield sheets daily and that product counts are recorded accurately daily. Participates in monthly inventory process. Anticipates, identifies, and corrects any issues with inventory, systems, and staffing. Monitors labor costs to attain budgeted goals within restaurant policies and procedures. Oversees and approves training and development of kitchen staff. Participates in the hiring process by conducting interviews and making hiring recommendations. Assists in completion of all back-of-house employee 30-day and annual reviews. Qualifications: Customer service People management, fostering teamwork, and giving feedback Planning and multi-tasking Self-motivated with a high energy level Conflict resolution Verbal communication Benefits/Perks: An extensive and well-rounded training program Continued career development and growth opportunities Medical, dental, and vision insurance Paid Time Off Bonus Program

Kitchen Operator Job Description The kitchen operator is responsible for carrying out tasks associated with food preparation, using cup charts, serving, cleaning and ensuring that customers receive a positive experience. They are responsible for taking customer orders and ensure appropriate payments. The kitchen operator reports to the Restaurant Manager. 25-35 hours per week, most hours earned from Thursday - Saturday.

JOIN TEAM TRILOGY At Trilogy, you'll experience a caring, supportive community that values each team member. We prioritize meaningful relationships, genuine teamwork, and continuous growth. With the stability of long-term care, competitive pay, and exceptional benefits, Trilogy offers a work environment where you're supported, appreciated, and empowered to thrive in your career. If you're ready to join a team committed to your success, Trilogy is where you belong and thrive! POSITION OVERVIEW As the Director of Food Services, Executive Chef, you will oversee the daily food service operations, ensuring menu development, food preparation, and service meet current federal, state, and local standards and regulations. You will lead a team to provide nutritious and appealing meals that enhance the residents' dining experience and overall quality of life, while maintaining strict adherence to health and safety guidelines. Key Responsibilities * Oversee food services operations by organizing, evaluating, and directing the Food Services Department, collaborating with Clinical, Environmental, Life Enrichment, and other related departments to ensure high standards of care and service. * Complete staff schedules and coordinate staffing to ensure optimal daily operations, in line with company policy and labor budgets. * Manage diet and meal preferences by processing diet changes and new diet requests from Clinical Services. Interview residents or family members within 24 to 72 hours of admission to complete an online preference form. * Maintain food and supply inventory by ensuring stock levels of staple and non-staple food, supplies, and equipment are at adequate levels, purchasing supplies and equipment as needed. * Control food, supply, and labor costs by staying within budget and effectively utilizing the company's spend-down sheet. Qualifications * High School Diploma or GED/HSE required and a minimum of 1 of the following: * 1-3 Years of Dining leadership experience in Senior Living; * Certified Dietary Manager (CDM) or Certified Food Service Manager (CFSM); * Similar national certification for food service management and safety from a nationally recognized certifying body * Associate's degree in Culinary Services or Hospitality LOCATION US-MI-Battle Creek The Oaks at Battle Creek 706 North Avenue Battle Creek MI BENEFITS Our comprehensive Thrive benefits program focuses on your well-being, offering support for personal wellness, financial stability, career growth, and meaningful connections. This list includes some of the key benefits, though additional options are available. * Medical, Dental, Vision Coverage - Includes free Virtual Doctor Visits, with coverage starting in your first 30 days. * Get Paid Weekly + Quarterly Increases - Enjoy weekly pay and regular quarterly wage increases. * Spending & Retirement Accounts - HSA with company match, Dependent Care, LSA, and 401(k) with company match. * PTO + Paid Parental Leave - Paid time off and fully paid parental leave for new parents. * Inclusive Care - No-cost LGBTQIA+ support and gender-affirming care coordination. * Tuition & Student Loan Assistance - Financial support for education, certifications, and student loan repayment. TEXT A RECRUITER Joyce ************** ABOUT TRILOGY HEALTH SERVICES Since our founding in 1997, Trilogy has been dedicated to making long-term care better for our residents and more rewarding for our team members. We're proud to be recognized as one of Fortune's Best Places to Work in Aging Services, a certified Great Place to Work, and one of Glassdoor's Top 100 Best Companies to Work. At Trilogy, we embrace who you are, help you achieve your full potential, and make working hard feel fulfilling. As an equal opportunity employer, we are committed to diversity and inclusion, and we prohibit discrimination and harassment based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws. NOTICE TO ALL APPLICANTS (WI, IN, OH, MI & KY): for this type of employment, state law requires a criminal record check as a condition of employment. As the Director of Food Services, Executive Chef, you will oversee the daily food service operations, ensuring menu development, food preparation, and service meet current federal, state, and local standards and regulations. You will lead a team to provide nutritious and appealing meals that enhance the residents' dining experience and overall quality of life, while maintaining strict adherence to health and safety guidelines. Key Responsibilities * Oversee food services operations by organizing, evaluating, and directing the Food Services Department, collaborating with Clinical, Environmental, Life Enrichment, and other related departments to ensure high standards of care and service. * Complete staff schedules and coordinate staffing to ensure optimal daily operations, in line with company policy and labor budgets. * Manage diet and meal preferences by processing diet changes and new diet requests from Clinical Services. Interview residents or family members within 24 to 72 hours of admission to complete an online preference form. * Maintain food and supply inventory by ensuring stock levels of staple and non-staple food, supplies, and equipment are at adequate levels, purchasing supplies and equipment as needed. * Control food, supply, and labor costs by staying within budget and effectively utilizing the company's spend-down sheet. Qualifications * High School Diploma or GED/HSE required and a minimum of 1 of the following: * 1-3 Years of Dining leadership experience in Senior Living; * Certified Dietary Manager (CDM) or Certified Food Service Manager (CFSM); * Similar national certification for food service management and safety from a nationally recognized certifying body * Associate's degree in Culinary Services or Hospitality At Trilogy, you'll experience a caring, supportive community that values each team member. We prioritize meaningful relationships, genuine teamwork, and continuous growth. With the stability of long-term care, competitive pay, and exceptional benefits, Trilogy offers a work environment where you're supported, appreciated, and empowered to thrive in your career. If you're ready to join a team committed to your success, Trilogy is where you belong and thrive!