Kitchen manager jobs in Lauderhill, FL - 1,554 jobs

Bar Utility maintains bar work areas, glassware, equipment and utensils in clean, orderly and stocked condition. Responsible for supporting bar operations by performing the following essential duties and responsibilities. Hiring Requirements • Previous utility or cleaning experience in 4 or 5 star establishments preferred. • Completion of high school, vocational school, or basic education equivalency required. •Ability to identify bar glassware and bar supplies. Basic knowledge of bar equipment (blenders, flash blenders, ice machines) • Ability to work independently and assess bar needs for restocking. • Problem-solving skills and ability to work independently. • Completion of high school or basic education equivalency preferred. • Ability to collect and transport supplies from various locations throughout the vessel. Language Requirements • Ability to speak English clearly, distinctly, and cordially with guests. • Ability to speak additional languages such as Spanish, French, German, Mandarin, or Portuguese is preferred. Languages preferred: English, Mandarin, or European. The company Royal Caribbean Group is one of the world's largest and most recognized cruise vacation companies. It serves as a global leader in the travel and hospitality industry, operating a diverse portfolio of cruise brands and experiences around the world.

Full Time Onsite General Manager for Luxury Residential in the Downtown Miami area. Must be a people first driven professional and Highly experienced in Hospitality. The position is fundamental to all functions of the Luxury Property and includes working closely with the Association Board of Directors to manage and operate the association and facilitate solutions to problems within the community. Knowledge of Project Management/Construction is a plus. MUST HAVE JOB REQUIREMENTS: Commitment and Longevity Luxury Hotel Experience A strong Flexible demeanor Verbally Eloquent (Spanish is not a must but preferred) Capability to work directly with and under direct order of the Board Highly detailed oriented Extremely hands-on Must be a Licensed Community Association Manager DUTIES INCLUDE BUT NOT LIMITED TO: Acquires and maintains current knowledge of state regulatory agency statutes and each client's community's documents, policies and procedures. Analyzes advantages and disadvantages of alternative solutions to problems and makes recommendations to the Board of Directors. Provides leadership and direction to effectively manage relationships with other business groups, to ensure a high level of tenant service and achievement of company and property goals and objectives. Supervises hiring and management of direct employees and supervises selection and management of outside vendor staffing to assure personnel capable of meeting the community's goals and high standards in a hospitable, sensitive and courteous manner. Demonstrate a positive, professional and client-oriented attitude about the company with coworkers, residents, owners, clients and the public; whether contact is by mail, telephone or in person. Perform regular inspections of resident lots and common areas to ensure the association's governing documents and rules and regulations are being upheld Prepare and distribute board packets including management reports and meeting agendas, attend all business meetings of the Board, prepare minutes and action items, work with all committees of the Board. Oversee expenditures, budget management, reserve studies, reserve investments/funding. Collect and organize all documentation related to Association operations including records/books, documents, correspondence. Documents, interviews and assists residents regarding complaints about direct employees and vendor staff conduct.. Promptly investigates and makes a full written report of all accidents or claims for property damage and personal injury relating to the ownership and maintenance of the common elements and operation of the Association, including damage or destruction to common elements. Plans, directs and oversees implementation of comprehensive systems for protection of the community assets and records of the Association in a professional manner. Constantly strive for improvements in work process and results to better meet client's expectations. Prepare annual budget for the association. Analyze and distribute monthly financial statements including operating variances from budget, cash management and strategies for collection of receivables. Maintain complete and accurate property files and records, according to department systems, with an emphasis on documentation for future reference. Develop specifications and continually evaluate service needs and performance in all areas of maintenance and management. Establish and maintain collaborative working relationships between departments, with coworkers and other members the team. Prepare for team meetings, in advance, and act as chairperson for the meeting. Acquires and maintains current knowledge of state and regulatory agency statutes and each clients community documents, policies, and procedures. Initiates contact with new resident representatives to coordinate the move-in process, provides an introduction and orientation to the staff and building, reviews available services, and reviews the building rules and regulations. Sets and adheres to the highest standards of performance and instills them in the staff by personal follow-up to insure that the service is being delivered. Respond to phone calls and correspondence in a timely and professional manner. Maintain a professional relationship with the BOD, Unit Owners, and vendors. Ability to run a BOD meeting when necessary, according to Roberts Rules of Order. Ability to prepare professional presentations of reports, action plans, budgets, bid analysis, etc.. Organizes time effectively and successfully balances the competing demands of multiple projects. Maintain accurate records, files and communication pertinent to the Association office. Update Association communication regularly to include menu boards, prepare Association newsletter and update Association web-site. Process violations, work orders, architectural control applications, lease applications, and sale applications regularly on a monthly-basis as required. Possess all knowledge of assets cash balances and availability of funds for projects. Monitors aging report, timely legal action, and updated collection module on a timely basis. Keep up to date equipment maintenance logs, inventory, and update the preventive maintenance manual quarterly. Previous On-Site experience (5+ years) Must possess strong managerial background. Minimum Five (5) years of experience as an on-site Community Association Manager Strong working knowledge of customer service principles and practices accepted management practices and procedures, building and grounds maintenance requirements, personnel development and administration, and budget and finance. Computer Literacy- Proficiency in Microsoft Office: Outlook, Word, Excel and other Programs: Ability to read, analyze, and interpret technical procedures, leases, regulations or documents with a similar degree of complexity. Must have the ability to maintain a professional demeanor and appearance at all times. Strong organizational skills and the ability to work in a fast-paced environment are critical. Knowledge of Jenark, Strongroom and Building-Link

FOOD & BEVERAGE MANAGER Full-Time | On-Site | Reports to: General Manager The Food & Beverage Manager oversees all food and beverage operations across the property-including restaurant service, bars, poolside, beach operations, and event service-ensuring an elevated, seamless, and consistent guest experience. This role drives service standards, operational efficiency, team development, and financial performance in a boutique environment where hands-on leadership and multi-faceted execution are essential. The F&B Manager partners closely with the General Manager to uphold brand vision, maintain profitability, and ensure the highest level of service across all outlets. KEY RESPONSIBILITIESService Excellence & Guest Experience Ensure all outlets deliver refined, warm, and efficient service aligned with luxury standards. Maintain consistent service quality across restaurant, pool, beach, and bar operations. Monitor guest feedback, resolve issues promptly, and lead all service recovery efforts. Oversee VIP amenities, special setups, and all property-wide F&B needs. Drive a culture of hospitality, ensuring every guest interaction reflects the brand. Operational Leadership Direct daily operations for restaurant, bar, pool, and beach service. Lead daily pre-shift meetings, product training, and service briefings. Develop and enforce SOPs, ensuring consistent execution and continuous improvement. Create and manage staff schedules, daily assignments, and labor alignment based on business needs. Oversee opening/closing procedures and ensure operational readiness across all venues. Pool & Beach Oversight Manage all pool and beach attendants and service staff. Ensure smooth operations: towel management, beach chairs, cabanas, and premium setups. Maintain vendor relationships tied to pool/beach service. Enforce safety standards, local compliance, and property guidelines. Staff Management & Development Recruit, hire, train, and develop high-performing F&B teams. Conduct evaluations, performance coaching, and corrective action as necessary. Foster a professional, motivated, service-driven team environment. Partner with HR to ensure compliance with all guidelines, documentation, and training requirements. Financial Management & Cost Control Review daily sales performance and identify revenue opportunities. Monitor beverage costs, inventory levels, and product utilization. Maintain accurate par levels, purchasing controls, and vendor coordination. Collaborate with the Executive Chef and GM on menu updates, pricing strategy, and product mix. Manage labor effectively to meet service expectations and financial targets. Events & Banquets Support planning and execution of private events, buyouts, and group functions. Coordinate staffing, bar setups, service flow, and event-specific requirements. Ensure all event spaces are staged, serviced, and executed according to standards. Leadership, Communication & Brand Standards Act as an influential leader who drives accountability, transparency, and operational ownership. Maintain open communication across departments to ensure cohesive service. Work collaboratively with stakeholders to develop menu concepts, trainings, and improvements. Identify guest needs proactively and implement structured action plans to elevate experience and mitigate risk. QUALIFICATIONS Minimum 3-5 years F&B leadership experience in hotels, resorts, or elevated lifestyle concepts. Strong background managing high-volume, fast-paced service with luxury standards. Experience with POS, OpenTable, Opera, and other hospitality technologies. Proven ability to lead diverse teams, manage budgets, and achieve revenue/expense targets. Knowledge of food and beverage trends, health and safety standards, and compliance requirements. Hands-on, guest-oriented, and solutions-driven approach. Bilingual (English/Spanish) preferred. Must be available to work evenings, weekends, and holidays as needed.

As a General Manager (GM) at Landscape Workshop, you own the performance, culture, and growth of your branch. You'll set the tone for safety, excellence, and customer service while building and leading a team that delivers consistent, high-quality results. With robust support from our corporate team-back-office services, recruiting, training, equipment, marketing, and more-you'll have the tools to succeed, but the branch's performance is ultimately yours to lead. Our customers expect the same Landscape Workshop experience- “Quality Service - Dedicated Professionals - Proactive Management”-from every branch. As GM, you ensure that promise is kept. Key Responsibilities Leadership & Culture Build and sustain a performance-driven, safety-first culture. Model and reinforce our values with all team members, ensuring consistent communication of policies, expectations, and company goals. Operational Excellence Oversee production schedules, resource planning, and quality control across multiple projects. Maintain labor efficiency and optimize workflows for maximum productivity. Financial & Sales Performance Achieve or exceed budgeted financial goals by managing expenses, labor, and revenue growth. Partner with your Business Development Manager to drive new sales opportunities and revenue streams. Understand and leverage financial statements to make informed decisions. Customer Satisfaction & Retention Ensure delivery of exceptional service to achieve 90%+ customer retention. Oversee site visits, proactive communication, and adherence to company quality standards and 13-Point Plans. Team Development Recruit, train, and mentor Account Managers, Field Managers, and crews. Identify high-potential team members for advancement and actively develop their careers. Conduct regular performance reviews and provide actionable feedback. Continuous Recruitment Maintain an active recruiting pipeline to meet current and future staffing needs. Qualifications Experience: Minimum of 3 years managing teams in a production or service environment, including hiring, training, and performance evaluation. Sales & Service: Proven success managing customer relationships and driving revenue. Technical Skills: Ability to complete takeoffs and estimate maintenance work; comfortable managing multiple projects simultaneously. Financial Acumen: Experience interpreting financial statements and using metrics to guide decisions. Education: Two- or four-year degree in horticulture, landscape management, or related field preferred (industry experience/certifications may substitute). Communication: Strong written and verbal communication skills in English. Leadership Mindset: Commitment to developing people both professionally and personally. Why Landscape Workshop? We invest in our leaders by providing comprehensive support: recruiting, HR, financial systems, equipment, marketing, insurance, real estate assistance, and executive coaching. You'll have the freedom to run your branch like an entrepreneur-with the backing of a strong, growing company.

Assistant General Manager | Ultra-Luxury Residential Condominium Compensation: $95,000 - $95,481 per year Reports To: General Manager The Opportunity: Shaping the Future of Downtown Miami Luxury Are you a hospitality or residential management professional who understands that ultra-luxury is defined by the details? We are seeking an Assistant General Manager to support the leadership of an exclusive, high-end residential tower in the heart of Downtown Miami. In this role, you will be the operational backbone of a sophisticated living environment, ensuring that impeccable property standards meet personalized, high-touch resident service. You will manage a multidisciplinary team to deliver seamless daily operations while fostering a positive, refined atmosphere for our residents. What You Will Own & Execute Operational & Staff Leadership Daily Support: Assist the General Manager in all daily operations to ensure efficiency and policy compliance. Team Supervision: Support the training and oversight of our concierge, front desk, housekeeping, and security teams. Leadership Support: Serve as the acting decision-maker in the General Manager's absence. Resident Experience & Relations Primary Contact: Act as the main point of contact for inquiries and resolution of resident concerns. Service Delivery: Ensure the delivery of personalized, ultra-luxury service standards that exceed resident expectations. Communication: Prepare professional reports and communications for residents, staff, and executive management. Property & Financial Management Property Standards: Coordinate with internal teams and external vendors to maintain aesthetic, functional, and safety standards. Financial Oversight: Contribute to budgeting, expense monitoring, and identifying opportunities for operational efficiency. Vendor Management: Assist in contract management and ensure high-quality delivery from third-party service providers. Project Management: Participate in property improvements, renovations, and the implementation of experience-enhancing technology. Safety & Compliance Emergency Readiness: Implement safety protocols and support comprehensive emergency preparedness and response plans. Governance Oversight: Ensure all operations adhere to local laws, regulations, and specific condominium governance. What You Bring to the Team Education: Bachelor's degree in Hospitality Management, Business Administration, Real Estate, or a related field. Experience: 6 to 10 years of progressive experience in luxury hospitality or high-end residential management, including direct supervisory roles. Expertise: A deep understanding of ultra-luxury service standards and the unique expectations of high-net-worth residents. Soft Skills: Exceptional interpersonal, written, and verbal communication skills, paired with advanced problem-solving abilities. Commitment: Ability to work Monday through Friday, 8:00 a.m. to 5:00 p.m., while remaining on call 24/7 for operational needs. Why You'll Love Working Here Health & Wellness: Comprehensive medical, vision, and dental insurance. Time Off: Paid vacation, paid holidays, and paid sick time. Environment: Work in a high-performing, sophisticated environment at the forefront of the Miami luxury market.

The Card Cellar is seeking a driven and experienced General Manager to lead our premium collectible card business from the ground up. This is a unique opportunity to be involved in every stage of the process - from pre-opening and store build-out to day-to-day operations - shaping a best-in-class retail and live selling experience. The ideal candidate is passionate about sports cards, TCG, grading, and live breaking, with proven leadership skills and hands-on experience in retail or collectibles. This role will require operational excellence, strategic thinking, and the ability to build strong relationships with vendors, partners, and the collector community. Responsibilities: Pre-Opening Leadership: Coordinate store build-out, including contractors, layout design, display installation, and merchandising plan. Select and implement POS, inventory management, and integrated e-commerce/live selling systems. Develop all operational processes, from product intake to in-store presentation, shipping, and returns. Create the store's operational manual for future team onboarding and training. Operational Management (Post-Opening): Oversee all daily store operations, ensuring premium customer service and sales performance. Manage integrated inventory across physical store, e-commerce, and live selling platforms (Whatnot, Fanatics Live, etc.). Recruit, train, and lead a high-performing sales and event team. Plan and execute events: product launches, in-store activations, and live breaking sessions. Maintain strong vendor and distributor relationships to secure exclusive products and promotional opportunities. Monitor KPIs, generate performance reports, and present strategic recommendations to ownership. Ensure compliance with company policies, safety protocols, and local regulations. Collaborate with marketing to align campaigns, promotions, and social media content with business objectives. Stay ahead of industry trends, grading standards, and collector preferences to keep The Card Cellar competitive. Requirements: Proven experience as a General Manager, Store Manager, or similar leadership role in retail, preferably in collectibles or hobby industry. Deep knowledge of sports cards, TCG, grading services (PSA, BGS, CGC), and live breaking formats. Strong leadership, organizational, and problem-solving skills. Experience implementing operational systems and processes from scratch. Ability to work flexible hours, including evenings and weekends. Proficiency in business reporting, budgeting, and vendor negotiations. English fluency required; Spanish is a plus. Nice to Have: Established relationships within the collectibles industry. Experience hosting or coordinating live breaks and community events. Familiarity with high-end product display and luxury retail environments. Travel Requirements: Occasional travel to conventions, trade shows, and industry events. Compensation: Competitive, based on experience. How to apply: Interested candidates should submit a resume and brief cover letter detailing their experience in collectibles, live breaking, and retail operations to ************************** Please include examples of past projects where you've successfully launched or managed retail operations.

Job Description Role Purpose To lead the BOH Team in the execution of food service, food safety and ensure an excellent guest experience. Responsible for the consistent preparation of innovative and creative southern inspired cuisine to be served at the highest quality, presentation, and flavor for Chicken + Beer resulting in outstanding guest satisfaction. Additionally, responsible for the smooth running of the kitchen and manage areas of profit, labor, stock, waste control, hygiene practices and training within the kitchen. Duties and Responsibilities: The Kitchen Manager will be an expert in all areas of the back of the house and be able to perform in the absence of an hourly staff member Trains, develops and motivates supervisors and culinary staff to meet and exceed established Chicken + Beer food preparation standards on a consistent basis Display exceptional leadership by providing a positive work environment. Coaching employees as appropriate while demonstrating a dedicated and professional approach to management Will provide direction for all day-to-day operations in the kitchen Provides guidance and direction to subordinates, including setting performance standards and monitoring performance Utilizes interpersonal and communication skills to lead, influence, and kitchen staff Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Delegates appropriately to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives Must complete periodic line checks for quality, efficiency, and standards They should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example Oversees all BOH purchasing Ensure proper purchasing, receiving and food storage standards in the kitchen Reviews staffing levels to ensure that service, operational needs, and financial objectives are met. Coordinates with General Manager, Director of Operations, and Culinary Director in menu development and maintaining updated and accurate costing of all dishes prepared and sold within the operation. Ensures compliance with all food handling and sanitation standards including proper Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and Chicken + Beer standards. Reviews guest comments and other data to identify areas of improvement. Ensure proper grooming and hygiene standards for all kitchen staffs. Review and discuss daily food cost reports with key kitchen and management team members. Review weekly and monthly schedules to meet forecast and budget. Run daily BOH line-ups to ensure that the team is ready for the day Able to perform additional duties as requested by management as and when required. Qualification Requirements 4-year college degree preferred. Minimum of 2 years of experience as a Kitchen Manager with extensive knowledge of recipes, policies, standards, theories and successful results with past responsibilities. Must be capable of performing all functions and meeting all qualification standards for all hourly positions. Knowledge of P.O.S. system and the back-office systems to fulfill management functions. Is quickly and decisively when needed based on the need and urgency of situation

Job Description Leads a team of culinary professionals in preparing top quality, attractive, and delicious food for our Guests. The Kitchen Manager / Sous Chef oversees all aspects of the culinary side of the business including training, safety & sanitation, recipe adherence, orders, and prep lists. This person is a brand representative that maintains a patient and positive attitude and looks great for work every day. They hold the team accountable for top tier results and are passionate about food and hospitality. The Kitchen Manager / Sous Chef works with pride and must have a tremendous work ethic that sets the tone for the team. RESPONSIBILITIES: • Coordinates, leads, and directs Line Cooks, Prep Cooks, and Utility Team Members • Trains and validates all new cooks, as well as provides ongoing training and coach to existing cooks • Partners with the Executive Chef, GM, FOH Managers on training and educating all team members • Ensures 100% recipes adherence by all team members • Holds team accountability to policies and procures set forth by American Social • Responsible for implementing and holding strict standards for safety and sanitation as well as overall kitchen organization • Leads the implementation of a HACCP plan and ensures all team member follow as well • Keep a clear line of communication with the Executive Chef, as well as the GM and Corporate Chef • Assists Executive Chef in running food cost to goal • Manages controllable costs to goal • Assist the Executive Chef to manage the culinary side of the back office accounting and scheduling systems • Performs accurate inventories and clearly communicates food cost to issues to all team members • Performers Line and Quality Checks to ensure food quality is properly prepared, equipment is functioning, and the kitchen is set up for a successful service every shift • Holds team members to the proper Image and Appearance Guidelines including proper hygiene ABILITY TO: • Be adaptable to a changing environment • Clearly communicate to all levels of the organizations • Manage team of up to 75 people • Hold 1 on 1's and communicate areas of opportunity and development • Bring creative ideas to build sales and overall brand improvement • Work in an organized manner • Multi-task and have a great sense of urgency with changing priorities • Work independently as well as in a team environment • Ability to work under pressure and meet deadlines • Follow Company Budgets and established goals • Maintain a professional and polished appearance • Able to work in a fast pace environment • Prioritizes projects and solicitates direction when necessary • Work nights and weekends • Work 12+ hours shifts as necessary EDUCATION AND SKILLS: • 3 years Sous Chef, or comparable, experience in a Full Service and High-Volume Restaurant • Strong communication and leadership skills • Experience with back office and POS systems (Restaurant 365, Hot Schedules, Micros) • Advanced organizational skills • Bilingual is a plus • Culinary Arts Degree is a plus (Associates, Bachelors, Certificates, etc.) • Serv Safe Certified • Strong knowledge of proper food handling and sanitation standards • Proficiency in Microsoft Office

Executive chef/kitchen manager will be responsible for the overall management of the restaurant. Including but not limited to the following duties.. scheduling, ordering, following the health code to the T, training of staff, food cost, labor cost, menu building, inventory, etc. we are looking for a hard working high energy leader who can maintain the proven concept and also elevate it. This company offers tremendous growth opportunities for those willing to put in the work to obtain it. View all jobs at this company

Job Description Gary Rack's Farmhouse Kitchen is growing! With our third location opening in Coral Springs in early 2026 and three more planned for the year, we are expanding our leadership family. We are seeking an experienced Sous Chef / Kitchen Manager to join our Boca Raton flagship. This is a critical leadership backfill role designed to provide stability and excellence to our existing operations as our senior team prepares for upcoming grand openings. If you are a culinary professional who thrives in a from-scratch, clean-eating environment, this is your path to long-term growth. What We Offer Competitive Compensation: High base salary + achievable bonus plan. Benefits: Comprehensive medical, dental, and health insurance. Future Planning: 401(k) retirement plan. Work / Life Balance: Paid vacation and a professional, supportive environment. Growth: We are opening 3 new restaurants in 2026; we believe in coaching our team to reach financial success and promoting from within. A Culture of Success: Gary Rack's mission is to better the lives of his employees. We believe in coaching our leaders to achieve financial success, freedom, and stability Key Responsibilities Kitchen Leadership: Oversee daily BOH operations at our Boca Raton location, ensuring the line is execution-ready and our "Just Good Food" standards are met every shift. Seasonal Integrity: Maintain the quality of our 100% from-scratch, locally sourced menu. We focus on the food and take a simple, ingredient-first approach. Team Mentorship: Train and develop our BOH team based on our core values: hard work, dedication, integrity, and honesty. Manage inventory, food costs, and labor to hit profitability targets without compromising our commitment to fresh, modern food. Experience Maker: Help create an inspired and memorable dining experience that mirrors our beliefs about wellness and sustainable dining. Requirements Experience: 2+ years of Kitchen Management experience in a high-volume, casual or upscale-casual environment. Culinary Skill: Proven background in from-scratch and farm-to-table kitchens. Leadership: Strong ability to manage diverse teams and foster a positive workplace culture. Age: Must be at least 21 years of age. Availability: Flexibility to work nights, weekends, and holidays as required by the business. Who We Are At Farmhouse Kitchen, our menus are designed around clean eating. We believe that food should be healthy for your body, the economy, and the environment. We pair in-season ingredients picked with love to create contemporary takes on classic dishes. It doesn't get fresher than us. Gary Rack's Farmhouse Kitchen is an Equal Opportunity Employer.

Job DescriptionBenefits: Employee discounts Free food & snacks Opportunity for advancement Eat Clean delivers healthy and delicious food to clients nationally. We are a rapidly growing, privately held company focused on delicious food, healthy living and longevity. We are a growing healthy meal prep company dedicated to creating fresh, nutritious, and high-quality meals. Our focus is on consistency, clean ingredients, and efficient production. Were looking for a motivated Lead Food Prep / Kitchen Lead to oversee daily kitchen operations and help guide our production team. Duties and Responsibilities: Lead and supervise daily food prep and meal assembly operations Ensure meals meet quality, portion, and presentation standards Train, guide, and support kitchen team members Manage prep schedules to meet production goals Maintain food safety, sanitation, and cleanliness standards Assist with inventory tracking and ingredient prep Communicate with management regarding production needs and improvements Step in hands-on to prep, plate, and package meals as needed Skills: Previous kitchen, food prep, or meal production experience Leadership or supervisory experience preferred Strong organization and time-management skills Knowledge of food safety and sanitation practices Ability to work efficiently in a fast-paced environment Reliable, punctual, and detail-oriented Passion for healthy food and nutrition is a plus Physical Demands and Other Requirements: Regularly required to work more than 8 hour at times Must have flexible availability Positive, team-focused work environment Regularly required to use hands Occasionally required to lift up to 50 lbs Regularly required to bend down to floor level or reach above eye level Must have reliable transportation Must have reliable means of communication Must wear slip-resistant, oil-resistant shoes while working at all time (provided by employee)

The Kitchen Lead plays a vital role in ensuring smooth and efficient kitchen operations by leading the kitchen team, maintaining quality standards, and upholding food safety regulations. This position focuses on providing guidance to kitchen staff, ensuring food quality, and creating an organized and collaborative work environment. The Kitchen Lead will also support inventory management, assist in scheduling, and take ownership of kitchen cleanliness and compliance standards. ESSENTIAL DUTIES & RESPONSIBILITIES: Team Leadership: Lead, motivate, and train kitchen team members, fostering a collaborative and efficient kitchen environment. Assign specific tasks to kitchen staff to ensure smooth and effective operations during service and preparation. Support kitchen preparation tasks and line operations as needed, with or without additional support. Supervise the preparation and presentation of menu items to maintain consistency with established recipes and standards. Provide training and guidance to new team members to ensure adherence to operational procedures and standards. Act as a primary point of contact for kitchen staff during shifts, relaying updates or operational priorities as needed. Inventory Management: Assist in receiving and inspecting deliveries to ensure product quality, correct quantities, and adherence to specifications. Oversee proper storage of all food products, including maintaining correct temperature settings for perishable items. Implement and enforce First In, First Out (FIFO) and other inventory rotation methods to minimize waste and ensure freshness. Assist in maintaining accurate inventory records and updating systems with product usage, waste, and spoilage data. Collaborate with management to forecast inventory needs based on sales trends and upcoming events or promotions. Conduct regular and thorough inventory audits, reconciling discrepancies and identifying opportunities for efficiency improvements. Monitor supply levels of kitchen consumables, including packaging, disposables, and cleaning supplies, to ensure uninterrupted operations. Communicate inventory needs and shortages promptly to management to prevent disruptions in service. Ensure compliance with food safety and sanitation standards during inventory handling, including proper labeling, dating, and storage organization. Maintain the cleanliness and organization of all storage areas, including refrigerators, freezers, dry storage, and supply closets. Quality Control: Oversee food preparation, presentation, and service to ensure adherence to quality and brand standards. Prepare food items in accordance with standard recipes to maintain consistency. Promptly address issues related to food quality, ensuring solutions are implemented effectively. Maintain cleanliness and sanitation in all kitchen areas, including equipment and preparation spaces. Monitor proper storage and handling practices to uphold health and safety standards. Compliance and Safety: Ensure compliance with all local, state, and federal health and safety regulations, as well as company policies and procedures. Maintain active Food Handler and/or Food Safety Manager certifications as required by jurisdictional guidelines. Supervise and enforce proper food safety practices, including correct storage, handling, preparation, and labeling of food items. Regularly monitor kitchen operations to identify and address potential safety or sanitation issues, taking corrective action when necessary. Document and report any infractions related to improper food handling or safety protocol violations and follow up to ensure corrective measures are implemented. Conduct routine inspections of kitchen equipment and workspaces to ensure compliance with cleanliness and safety standards. Collaborate with management to address and resolve safety concerns promptly, including reporting and rectifying hazardous conditions. QUALIFICATIONS Experience & Skills: 3+ year experience as a Kitchen leader, preferred in a Quick Service Restaurant (QSR). 1+ years of experience handling cash in a supervisory capacity and/or on behalf of others preferred. Strong communication, problem-solving, and organizational skills. Must demonstrate a high degree of professional integrity and the ability to work effectively in a fast-paced environment. Ability to speak English clearly, distinctly, and cordially with staff and vendors. Ability to read and write English to understand and interpret written procedures. This includes the ability to give and receive instructions in written and verbal forms. WORKING CONDITIONS: This position requires onsite presence during all business operational hours, including evenings, weekends, and holidays, to ensure consistent leadership and oversight of bar operations. Flexibility in scheduling is essential; candidates must maintain full availability to work across all shifts as needed to meet business demands and operational needs. The ability to adapt to a fluid schedule, including last-minute changes, is required to address unforeseen staffing or operational challenges. Changes to scheduling availability that do not align with the role's requirements may result in reassessment of the candidate's eligibility to maintain the position. Physical requirements include the ability to stand for extended periods, navigate a fast-paced work environment, lift and carry up to 50 lbs., and perform repetitive motions such as pouring, shaking, and mixing drinks. Safety Requirements: All Associates are required to abide by all Safety rules and ensure they perform each task by practicing safe work habits. Any associate who incurs any type of injury is required to report immediately to their immediate supervisor on duty. E-Verify Participation Bodega Taqueria Y Tequila participates in E-Verify and will provide the federal government with your Form I-9 information to confirm that you are authorized to work in the U.S. For more information on E-Verify, please visit the official E-Verify Website

MFG is hiring a passionate, driven hospitality leader to maintain the highest standards of hospitality! RESPONSIBILITIES: Work under the direction of the General Manager to manage daily operations of upscale dining restaurant Schedule and appoint tasks and responsibilities to staff as directed by the GM Ensure policies are upheld Offer and inspire exemplary guest service Other responsibilities to ensure ease of operations REQUIREMENTS: Minimum 1-3 years in a management role in the Restaurant/Hospitality Industry Bachelor's degree in Hospitality Management, Business, or related field preferred Culinary certificate or comparable experience working in culinary roles preferred Previous experience performing new restaurant opening responsibilities such as training and motivating new employees into a high-performing team and implementing new systems, policies, and procedures strongly preferred Proven team player willing to roll up your sleeves - a good leader should be willing and able to do whatever he or she asks of their team! Must exemplify the highest standards in honesty, integrity, humility and leadership BENEFITS: We offer competitive salary, medical/dental/vision insurance, TransitChek discount, Team Member Referral program, a generous dining program, and progressive paid time off. We offer many opportunities for growth and development for those who show long-term commitment to their role and MFG. Equal Employment Opportunity Major Food Group considers applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Major Food Group is an equal opportunity employer.

Here at EAST Miami, we don't do ordinary things. We thrive on the different and the exciting, and yes perhaps a little quirky and without doubt, fun. With a dynamic culture and an open door for your feedback, you're not just filling a role - you're owning it. We provide the training and the freedom for you to flourish, with leaders who support and encourage you. The difference is you. Everyday is a fresh page in our collective story. Ready to join us at EAST Miami? EAST isn't here for those who follow the crowd, but for the curious, the creative, and the sustainability-minded, seeking fresh alternatives to live, work, dine, and play. Welcome to EAST, a different take on hospitality in tune with changing mindsets. Job Overview This role leads a team to create unique and exceptional memories for our guests. We are committed to providing personalized and delightful services through anticipating and fulfilling our guests' needs. Those who are genuinely passionate about interacting with people, have an ability to establish connections with warmth and an engaging personality will enjoy this role. Key Responsibilities Welcome to the core of what being a Catering Manager is all about! Here's the quick lowdown on what you'll do day-to-day: Drive sales growth by developing and executing strategic plans targeting corporate and social markets, promoting meeting spaces and event packages through presentations, sales calls, and property tours. Build and maintain strong relationships with CVBs, tourism authorities, and industry peers to enhance visibility and attract new business. Respond to client inquiries with tailored proposals, contracts, and event details within 24 hours, secure signed contracts, deposits, and final payments in collaboration with Finance. Lead all aspects of event planning and execution, including: Scheduling and timeline coordination. Food and beverage details. Function room setups and audiovisual needs. Transportation logistics and special requests (e.g., entertainment, décor, vendor insurance). Conduct site inspections, tastings, and entertainment to finalize event details. Clearly communicate event updates and requirements to internal teams to ensure seamless execution. Attend Banquet Event Order (BEO) meetings to address upcoming events and resolve concerns. Use event management software (e.g., Delphi) for account management, planning, and reporting. Review banquet checks for accuracy Process vendor payments with proper documentation and ensure timely billing. Foster repeat business by delivering exceptional service from pre-event planning to post-event follow-up. Requirements Here's exactly what you need to excel in this role: The Non-Negotiables (Must-Haves): Must be willing to work flexible schedule n order to accomplish all major responsibilities and tasks Have 2-3 years of banquets or catering experience Reading, writing, and oral proficiency in the English language The Cherries on Top (Nice-to-Haves): Has past managerial experience Able to speak and write in a second language We've kept it short and sweet - just the essentials you'll need. What We're Looking For: The Soul Behind the Skillset Skills are teachable, but your spirit is what truly sets you apart. If you feel a connection with what we stand for, we're eager to meet you. Adaptable Thinkers : You're not just open to change; you thrive on it. The dynamic nature of our environment energizes you. Feedback Enthusiasts : You value open communication and aren't afraid to give or receive feedback to help us all grow together. Passionate Pioneers : You bring more than skills; you bring energy and zeal to make a difference every day, connecting with a team that does the same. Pause for a second before you hit 'apply.' Do these values align with your own? Is this the team you've been wanting to join? If your answer is a clear 'YES,' we're excited to get to know you better. Benefits For Every Member of Our Family: Dine at our team Canteen and save on meals! Enjoy COMPLIMENTARY room nights at all of our hotels, who doesn't love to travel? Benefit from comprehensive medical, dental, vision benefits, along with annual medical check-ups. Enjoy discounts at our restaurants and bars. Speak up & put your own ideas into actions. Think differently! Discounted transportation passes and parking nearby.

Here at EAST Miami, we don't do ordinary things. We thrive on the different and the exciting, and yes perhaps a little quirky and without doubt, fun. With a dynamic culture and an open door for your feedback, you're not just filling a role - you're owning it. We provide the training and the freedom for you to flourish, with leaders who support and encourage you. The difference is you. Everyday is a fresh page in our collective story. Ready to join us at EAST Miami? EAST isn't here for those who follow the crowd, but for the curious, the creative, and the sustainability-minded, seeking fresh alternatives to live, work, dine, and play. Welcome to EAST, a different take on hospitality in tune with changing mindsets. Job Overview This role leads a team to create unique and exceptional memories for our guests. We are committed to providing personalized and delightful services through anticipating and fulfilling our guests' needs. Those who are genuinely passionate about interacting with people, have an ability to establish connections with warmth and an engaging personality will enjoy this role. Key Responsibilities Welcome to the core of what being a Catering Manager is all about! Here's the quick lowdown on what you'll do day-to-day: Drive sales growth by developing and executing strategic plans targeting corporate and social markets, promoting meeting spaces and event packages through presentations, sales calls, and property tours. Build and maintain strong relationships with CVBs, tourism authorities, and industry peers to enhance visibility and attract new business. Respond to client inquiries with tailored proposals, contracts, and event details within 24 hours, secure signed contracts, deposits, and final payments in collaboration with Finance. Lead all aspects of event planning and execution, including: Scheduling and timeline coordination. Food and beverage details. Function room setups and audiovisual needs. Transportation logistics and special requests (e.g., entertainment, décor, vendor insurance). Conduct site inspections, tastings, and entertainment to finalize event details. Clearly communicate event updates and requirements to internal teams to ensure seamless execution. Attend Banquet Event Order (BEO) meetings to address upcoming events and resolve concerns. Use event management software (e.g., Delphi) for account management, planning, and reporting. Review banquet checks for accuracy Process vendor payments with proper documentation and ensure timely billing. Foster repeat business by delivering exceptional service from pre-event planning to post-event follow-up. Requirements Here's exactly what you need to excel in this role: The Non-Negotiables (Must-Haves): Must be willing to work flexible schedule n order to accomplish all major responsibilities and tasks Have 2-3 years of banquets or catering experience Reading, writing, and oral proficiency in the English language The Cherries on Top (Nice-to-Haves): Has past managerial experience Able to speak and write in a second language We've kept it short and sweet - just the essentials you'll need. What We're Looking For: The Soul Behind the Skillset Skills are teachable, but your spirit is what truly sets you apart. If you feel a connection with what we stand for, we're eager to meet you. Adaptable Thinkers : You're not just open to change; you thrive on it. The dynamic nature of our environment energizes you. Feedback Enthusiasts : You value open communication and aren't afraid to give or receive feedback to help us all grow together. Passionate Pioneers : You bring more than skills; you bring energy and zeal to make a difference every day, connecting with a team that does the same. Pause for a second before you hit 'apply.' Do these values align with your own? Is this the team you've been wanting to join? If your answer is a clear 'YES,' we're excited to get to know you better. Benefits For Every Member of Our Family: Dine at our team Canteen and save on meals! Enjoy COMPLIMENTARY room nights at all of our hotels, who doesn't love to travel? Benefit from comprehensive medical, dental, vision benefits, along with annual medical check-ups. Enjoy discounts at our restaurants and bars. Speak up & put your own ideas into actions. Think differently! Discounted transportation passes and parking nearby.

Job DescriptionBenefits: Bonus based on performance Competitive salary Employee discounts Free food & snacks Free uniforms We are seeking a dedicated and skilled Sous Chef to join our culinary team. The ideal candidate will have a passion for food and a commitment to excellence in the kitchen. As a Sous Chef, you will play a vital role in supporting the Head Chef in managing kitchen operations, ensuring high standards of food quality, and leading the culinary team. This position is perfect for someone with experience in fine dining, and food service management who is looking to further their career in the culinary arts. Responsibilities Assist the Head Chef in menu planning and recipe development Supervise kitchen staff and ensure efficient food production Oversee daily kitchen operations, including inventory management and food preparation Maintain high standards of food safety and hygiene in accordance with health regulations Manage inventory control, including ordering supplies and managing stock levels Train and mentor junior kitchen staff to enhance their culinary skills Collaborate with the catering team for special events and banquets Ensure that all dishes are prepared to the highest quality standards before serving Participate in shift management to ensure smooth kitchen operations during peak hours Provide exceptional service that meets the expectations of our guests Experience Proven experience as a Sous Chef or similar role in a fine dining or high-volume restaurant environment Strong background in food production, catering, and restaurant management Demonstrated leadership skills with experience in team management and supervising staff Knowledge of menu planning, inventory control, and food handling practices Familiarity with dietary department experience is a plus Excellent cooking skills with an understanding of various cuisines and cooking techniques Ability to thrive in a fast-paced environment while maintaining attention to detail Strong communication skills and a commitment to delivering outstanding hospitality If you are passionate about culinary excellence and ready to take your career to the next level as a Sous Chef, we invite you to apply. Join our dynamic team where your skills will be valued, and your contributions will make a difference.

Job DescriptionBenefits: Competitive salary Employee discounts Free food & snacks Health insurance We are seeking a dedicated, hard working and skilled Sous Chef to join our culinary team. The ideal candidate will have a passion for food and a commitment to excellence in the kitchen. As a Sous Chef, you will play a vital role in supporting the Head Chef in managing kitchen operations, ensuring high standards of food quality, and leading the culinary team. This position is perfect for someone with experience in fine dining, and food service management who is looking to further their career in the culinary arts. Responsibilities Assist the Head Chef in menu planning and recipe development Supervise kitchen staff and ensure efficient food production Oversee daily kitchen operations, including inventory management and food preparation Maintain high standards of food safety and hygiene in accordance with health regulations Manage inventory control, including ordering supplies and managing stock levels Train and mentor junior kitchen staff to enhance their culinary skills Collaborate with the catering team for special events and banquets Ensure that all dishes are prepared to the highest quality standards before serving Participate in shift management to ensure smooth kitchen operations during peak hours Provide exceptional service that meets the expectations of our guests Experience Proven experience as a Sous Chef or similar role in a fine dining or high-volume restaurant environment Strong background in food production, catering, and restaurant management Demonstrated leadership skills with experience in team management and supervising staff Knowledge of menu planning, inventory control, and food handling practices Familiarity with dietary department experience is a plus Excellent cooking skills with an understanding of various cuisines and cooking techniques Ability to thrive in a fast-paced environment while maintaining attention to detail Strong communication skills and a commitment to delivering outstanding hospitality If you are passionate about culinary excellence and ready to take your career to the next level as a Sous Chef, we invite you to apply. Join our dynamic team where your skills will be valued, and your contributions will make a difference.

Manager - Catering The Catering Manager is responsible for managing all aspects of catering services at Joseph's Classic Market. This role serves as the lead contact for catering inquiries, oversees order fulfillment, and ensures an exceptional guest experience from order placement through pickup or delivery. As a key guest-facing leader, the manager fosters a welcoming, professional atmosphere for every visitor. Key Responsibilities: Catering & Order Management Serve as the lead contact for all catering inquiries and orders Communicate with guests to confirm catering menus, details, and pickup/delivery logistics Coordinate with kitchen, deli, and bakery departments for order preparation Ensure catering orders are accurate, well-presented, and fulfilled on time Maintain catering calendars, invoices, and order logs Assist in building seasonal catering menus and promotional packages Guest Services & Phone Communication Oversee the main phone line, ensuring all calls are answered promptly and professionally Train staff to answer guest questions, transfer calls, and take messages accurately Resolve guest issues, complaints, or refund requests quickly and professionally Manage special requests, product inquiries, and order pickups Serve as a key point of contact for VIP guests and regular customers Support promotional events, tastings, and seasonal catering showcases Team Leadership & Training Hire, train, and schedule staff involved in catering preparation and service Coach team on hospitality, communication, and professionalism Hold daily huddles to align team on priorities, specials, and service goals Conduct performance evaluations and provide regular feedback Reporting & Communication Submit weekly catering reports and customer feedback to Store Manager Manage catering sales, deposits, and service fees Communicate closely with all department managers to coordinate orders and service Qualifications: Minimum of 2 years in catering, event management, or hospitality service Strong leadership and communication skills Proven ability to manage multiple orders and deadlines in a fast-paced environment Professional phone etiquette and customer service skills Basic computer skills (Excel, email, ordering software) Available for flexible scheduling, including weekends and holidays Working Conditions: Fast-paced service and food preparation environment Regular guest interaction and phone/email communication Standing for extended periods and occasional lifting of catering trays or packages Why Join Joseph's Classic Market? As Catering Manager, you will play a vital role in creating memorable experiences for guests through exceptional catering service. You'll bring the Joseph's standard of excellence to every order, event, and customer interaction while collaborating with a team passionate about quality and hospitality. Benefits Include: Positive Work Environment Competitive Pay Health, Dental and Vision Insurance 401(k) Plan Paid Time Off & Personal Days 20% Employee Discount Bonus Programs for Management Interview Process At Joseph's Classic Market, we utilize VidCruiter as part of our interview process. This platform allows candidates to complete video interviews at their convenience, giving our hiring team the opportunity to better understand your experience and qualifications early in the process. Employment Eligibility Joseph's Classic Market participates in E-Verify to confirm work authorization for all new employees. As part of the hiring process, employment eligibility will be verified through the U.S. Department of Homeland Security and the Social Security Administration.

Job Description Location: The Great Greek Mediterranean Grill [Insert Location] Job Type: Full-Time / Part-Time (Specify) Reports To: General Manager / Franchise Owner The Great Greek Mediterranean Grill is seeking a dynamic, highly organized, and sales-driven Catering Manager to lead and grow our catering operations. This role is perfect for someone passionate about Mediterranean cuisine, exceptional customer service, and creating unforgettable event experiences. Key Responsibilities: Sales & Business Development: Proactively identify and pursue new catering opportunities in the local market (corporate events, schools, sports teams, private parties, etc.). Develop and maintain relationships with local businesses, event planners, schools, and organizations. Meet or exceed monthly catering sales goals through outreach, networking, and follow-ups. Event Planning & Execution: Manage all catering orders from inquiry to delivery, ensuring a seamless guest experience. Customize catering menus based on client needs and budget. Coordinate logistics with the kitchen and delivery team to ensure timely preparation and service. Customer Service: Act as the primary point of contact for catering clients. Respond promptly to inquiries, provide quotes, and guide clients through menu selections. Ensure excellent service before, during, and after each event to build long-term client relationships. Operations & Logistics: Maintain an organized catering calendar and client database. Oversee on-site catering events when needed, including setup and breakdown. Monitor inventory of catering supplies and manage reordering as necessary. Marketing & Promotion: Collaborate with the marketing team to promote catering services via social media, email campaigns, and community events. Represent The Great Greek brand at local expos, food tastings, and networking events. Requirements: Previous experience in catering, restaurant management, or event planning (2+ years preferred). Strong interpersonal and sales skills. Excellent organizational and time-management abilities. Knowledge of food safety and handling practices. Ability to work flexible hours, including some evenings and weekends. Passion for hospitality and Mediterranean cuisine! Benefits: Competitive base salary + commission/bonuses based on catering sales Meal discounts Opportunities for growth within the brand Supportive team culture in a fast-growing restaurant group Join us at The Great Greek Mediterranean Grill and help share our love of fresh, flavorful food with every event we serve!