Kitchen manager jobs in Lawrence, KS

Our franchise organization, Capital City Corral, 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.

Your Role at Red Door Woodfired Grill At Red Door Woodfired Grill, the Kitchen Manager plays a vital leadership role in ensuring the daily culinary operation reflects the standards, pride, and hospitality that define The Best Little Upscale Neighborhood Joint. Reporting directly to the Culinary Partner, the Kitchen Manager supports all back-of-house operations with a focus on execution, team development, and consistency. This role leads by example-balancing hands-on cooking, coaching, and organization to uphold Red Door's commitment to scratch-made quality, smooth service, and memorable guest experiences. The Kitchen Manager is a trusted extension of the Culinary Partner, ensuring that Red Door's standards are executed with precision, care, and passion every shift. Path of Progression This is a salaried leadership position with performance-based earning potential. The Kitchen Manager role is designed as the developmental step toward becoming a Red Door Culinary Partner. Success in this position is measured through consistency, leadership, and operational excellence-qualities that open the door to future partnership opportunities within the Red Door family. Benefits Offered For all Full-time Restaurant Managers Medical, Dental, Vision & Pharmacy Benefits Company-provided Life Insurance & AD&D Insurance Short-Term Disability 401(k) With Employer Match (age 21 & older) Perks & Rewards Competitive pay + quarterly bonus Paid Time Off Casual Work Attire Meal Discount YOUR IMPACT AND RESPONSIBILITIES Culinary Leadership & Operations Lead daily kitchen operations in conjunction with the Culinary Partner to ensure efficiency, consistency, and quality. Oversee food preparation and execution to ensure adherence to recipes, portion standards, and presentation guidelines. Conduct line checks, station setups, and shift walk-throughs to maintain readiness and excellence. Manage kitchen flow, communication, and timing to support smooth service and guest satisfaction. Maintain cleanliness, sanitation, and organization in all kitchen areas. Oversee proper storage, labeling, and rotation of all products. Support the maintenance and care of all kitchen equipment. Team Development & Training Supervise, train, and mentor culinary team members, fostering a culture of pride, accountability, and teamwork. Assist with recruiting, onboarding, and developing new culinary team members. Provide daily feedback, coaching, and recognition to strengthen team performance. Support the Culinary Partner in identifying future leaders and preparing them for growth opportunities. Lead by example-modeling consistency, integrity, and genuine hospitality. Operational Standards & Financial Responsibility Assist with ordering, inventory management, and receiving to maintain optimal stock levels and adequate cost controls. Monitor food quality, waste, and portioning to maintain food cost goals. Support scheduling, labor planning, and daily prep levels based on business volume and forecasts. Communicate effectively with the Culinary Partner and Managing Partner regarding operational needs, opportunities, and concerns. Uphold all safety, sanitation, and compliance standards. Cross-Department Collaboration Partner with front-of-house leadership to ensure smooth coordination between kitchen and service teams. Maintain open and professional communication to support timely, accurate, and guest satisfaction. Foster teamwork across departments to ensure Red Door's brand promise is delivered on every plate. QUALIFICATIONS What Success Looks Like Every shift runs smoothly, with efficient communication and teamwork. Dishes are executed consistently and presented to Red Door standards. The kitchen team feels supported, trained, and motivated. Labor, waste, and food cost goals are achieved through smart, proactive management. Cleanliness, organization, and morale remain high every day. The Culinary Partner trusts the Kitchen Manager to uphold standards and lead with confidence. Qualities that Shine Here Dependable and detail-oriented with a passion for culinary excellence. Hands-on leader who leads through action, not just direction. Calm, confident, and adaptable in fast-paced environments. Strong communicator who builds trust across the team. Organized, self-motivated, and driven to grow within the Red Door brand. Required Skills Minimum 2-3 years of kitchen leadership experience in a full-service or upscale restaurant. Strong culinary knowledge and understanding of scratch cooking techniques. Availability to work a flexible schedule, including nights, weekends, and holidays. Ability to stand, walk, and move for extended periods and lift to 50 pounds. Proven ability to manage people, processes, and priorities with professionalism. Must uphold all Red Door standards for safety, sanitation, and hospitality. RDG is an equal opportunity employer and administers all employment practices without regard to race, color, religion, sex, age, nation original, disability, sexual orientation, gender identity or expression, marital status, veteran status, or any other category protected under applicable law.

Job Description Maintains all kitchen operations including ordering, scheduling, costing, cleanliness and preparing menu by performing the following duties. Duties and Responsibilities: Retrieves, processes, and prepares ingredients necessary to prepare menu items. Prepares food items prior to and during meal time periods. Prepares, slices, and butchers meat, chicken, fish, cheese, produce, and other food products on a daily basis. Implements portion and quality control standards of the menu. Creates specials while maintaining the quality and consistency of the restaurants standard menu items. Applies knowledge of and operates all kitchen utensils to include fryer, pots and pans, stove, oven, grill, dishwasher, broiler, griddle, slicers, mixers, blenders, graters, can openers, and knives. Oversees maintenance of all kitchen equipment and notifies the general manager/owner of needs for new or replacement equipment. Applies knowledge of state and local food handling requirements. Orders food products on a daily, weekly, and/or monthly basis. Maintains food product inventory and remains aware of shortages. Communicates health and/or safety concerns/violations immediately to the general manager/owner. Assists kitchen staff with duties as required. Attends management meetings. Writes new menu items for implementation. Conducts cooking classes, information, and team building meetings as necessary. Establishes and controls the work schedule of all kitchen employees. Develops and maintains an effective restaurant through the selection, training, compensation, motivation, termination, and review of all kitchen staff. Assures kitchen staff is using proper portion control standards. Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education/ Experience: High school diploma preferred. Language Ability: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of guests or employees of organization. Math Ability: Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry. 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. Supervisory Responsibilities: Manages subordinate supervisors who supervise employees in the kitchen. Is responsible for the overall direction, coordination, and evaluation of these units. Carries out supervisory responsibilities in accordance with the organizations policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. 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. While performing the duties of this job, the employee is frequently exposed to extreme heat (non-weather). The employee is occasionally exposed to wet or humid conditions (non-weather); work near moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals; extreme cold (non-weather); risk of electrical shock and vibration. The noise level in the work environment is usually loud. 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 occasionally lift and/or move up to 75 pounds. Specific vision abilities required by this job include ability to adjust focus. While performing the duties of this job, the employee is regularly required to stand; walk; use hands; reach with hands and arms and talk or hear. The employee is occasionally required to sit, climb, balance, stoop, kneel, crouch, or crawl, and taste or smell.

Lead with Flavor. Serve with Pride. Kitchen Manager | Overland Park, KS | Full-Time We're not just running a kitchen-we're crafting memorable dining experiences through precision, pride, and passion. This is your opportunity to step into a leadership role where scratch cooking, high standards, and operational excellence come together in a culture that values growth, integrity, and teamwork. We're looking for a Kitchen Manager who leads from the line, sets the pace, and inspires a team to bring their best-every shift. 🔥 Why This Role Rocks: Join a growing, family-owned restaurant group with an uncompromising commitment to quality Work alongside culinary professionals and learn from some of the best in the business Be part of a kitchen that prioritizes hospitality, consistency, and teamwork Enjoy competitive pay, health benefits, 401(k), paid time off, and disability coverage (for eligible team members) Thrive in a values-based culture rooted in Excellence, Respect, Passion, and Integrity 🧂 What You'll Do: Oversee daily kitchen operations, ensuring food quality, speed, and safety meet our exacting standards Manage prep and line execution for high-volume service with scratch-made food Lead, train, and motivate back-of-house team members to perform at their best Monitor labor, food cost, and waste to maximize efficiency without compromising quality Ensure all food safety and sanitation procedures are followed rigorously Work closely with FOH leadership to create seamless service Lead by example-on the line, during prep, and in every corner of the kitchen Foster a culture of accountability, pride, and team-first mindset ✅ What We're Looking For: 2+ years of kitchen leadership experience in a high-volume, full-service restaurant Strong knowledge of food safety practices (ServSafe Certified or willing to get certified) Experience with ordering, inventory, and managing food cost Proven ability to build, train, and lead cohesive BOH teams Hands-on leadership style-calm under pressure, clear in communication Reliable, driven, and deeply passionate about great food and great teams Able to stand/walk for entire shift and lift up to 50 lbs 🚀 Who Thrives Here? Culinary leaders who take pride in scratch cooking. Mentors who lead with purpose, not ego. Team players who show up with passion and leave it all in the kitchen. Ready to lead a kitchen where excellence is the standard and hospitality is the mission? Apply now to join a restaurant group that's as committed to people as it is to great food.

Text GCTeams to ************ to APPLY NOW! Our franchise organization, Great Western Restaurants, Inc. 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. Some of our highlighted benefits are: • Flexible work schedule • Clear and defined training • Bonus paid monthly! • Career growth, you are our future! • Free meals during shift • Team-oriented workplace. • Employee Referral Program. • Other benefits include Medical, Dental and Vision (eligible the first day of the following month after 60 days of employment) 401K with Company Match (enrollment available upon hire) In this entry-level, hourly management position, you are cross-trained in all skill positions within the restaurant and gain knowledge of operational tasks including ordering, receiving, storage, and menu planning. Requirements: • Ability to bend, knee and lift (25 - 50 pounds) • Mobility (i.e.: bending, reaching, wiping, and carrying) • All positions require long periods of standing without a break. • Must be willing to work 10 hour shifts that includes evenings and weekends. 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! 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. Compensation: $45,000.00 - $55,000.00 per year 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.

Information Kitchen Hours: 5:00am-3pm; 5 days/week (must have weekend availability) Benefits: 100% Company paid employee Medical, Dental, Life Insurance & short-term disability insurance; Paid time off available after 90 days of employment Must be at least 21 years of age **This position does require a very thorough/strict background check** Position Summary Tiger Correctional Services is looking for a Kitchen Manager to oversee and administer food service operations including but not limited to: assignment of work detail, monitoring serving line for food portion control, ordering food & supplies, food preparation, and safety, health & sanitation standards in compliance with company & jail policy and federal, state and local law. This is a full time, exempt position located inside the county Jail. Paid training is provided. Responsibilities Inventory Control Receives and inspects food & supplies for quality & accurate quantity Responsible for ordering all food according to PAR sheets & accurately completing weekly inventory by designated deadline Completes weekly purchase log by designated deadline Accurately accounts for & maintain records for all meals & snacks served Keeps Company management informed of any changes in inmate population that could affect food portions Notes any food substitutions & documents on file Maintains all cooking utensils, knives & other sharp objects as required by Company policy & jail standards. Conducts inventory daily & immediately reports shortages to Manager Kitchen Operations Assumes responsibilities for maintaining & overseeing the daily operations of the institutional kitchen Maintains sanitary & safe conditions to comply with all federal & state standards Prepares meals in accordance with established recipes & menus Reports any equipment deficiencies to appropriate personnel as needed Properly operates all kitchen equipment in a safe manner Performs other duties as assigned or required Leadership Assists with interviewing, selecting and training employees Maintains production records Appraising productivity and handling employee grievances or complaints as requested by Food Service Director Determining work techniques to increase productivity and safety Planning the daily work among employees to ensure proper timing of meals Ensure the operating budget for the location is within the guidelines Establishes a professional work relationship with Company employees, jail administration and facility-provided labor that complies with Company values Trains all new Company personnel in all areas of the kitchen operations, inventory control, reporting and health & safety Assigns & oversees the work of all facility-provided labor Attends & participates in meetings as required Helps with menu planning as requested Able to work assigned schedule & fill in as needed for the Food Service Coordinator in their absence Serves as first-line of communication to Jail Administration for identifying and resolving work issues and reporting information immediately to their Food Service superiors Reporting Provides in a timely manner any documents client has authorization to review including inspection reports, tool inventory reports or any noted deficiencies with the cooking area or equipment Completes daily reports including but not limited to Daily Production, Meal Counts, Milk Counts, Hygiene Log, Dietary Changes & Tray Carts Keeps Company management informed of any significant problems Health & Safety and Security Maintains kitchen area, equipment and any other areas of responsibilities including food preparation area in a clean, well-maintained appearance that complies with all federal & state standards Responsible for compliance & administration of all security procedures identified by the Company and Jail Administration Skills Excellent cooking skills Good organization skills with attention to detail and accuracy Ability to work well with others with excellent oral & written communication skills Dependable & able to meet time deadlines Good Problem Solver Good computer skills including knowledge of excel spreadsheets Preferred Requirements High School graduate or GED equivalent. ServSafe certification required Knowledge of cooking in an institutional kitchen Remote work is not allowed. This position is safety sensitive. All qualified applicants will receive consideration for employment without regard to race, color, sex, sexual orientation, gender identity, religion, national origin, disability, veteran status, age, marital status, pregnancy, genetic information, or other legally protected status. Background check and drug screen is required to ensure applicant meets all eligibility requirements for the assigned customer/location.

Bar Louie is: A LOCAL BAR with stunning, handcrafted drinks a dynamic beer selection and American food that stands out in a unique, comfortable urban atmosphere; where above all people have a great time with old friends while making new ones. What's so great about working with Louie? As a member of the Bar Louie family you have bragging rights that you work for a concept that is innovative, growing AND encourages you to be YOU. Job Description What Louie NEEDS: We are currently looking for a dynamic, service minded Kitchen Manager to join our Bar Louie Family. What Louie WANTS: We want people that enjoy having a good time and creating a fun atmosphere for their guests and employees. Leaders that are accountable and have an entrepreneurial spirit are successful in our world. We encourage laughter and welcome a great sense of humor in our people. The RIGHT person needs the following experience and qualities: · 2-3 years of Kitchen Management Experience · Management Experience must be in a high volume full service restaurant or bar · Computer knowledge (Excel, Windows, POS, etc) · Results driven, trustworthy and team oriented · Infectious personality with the ability to engage and develop team members · Must be passionate about the hospitality industry and focused on creating amazing guest experiences Qualifications What Louie OFFERS: · Awesome work environment · 401k · Health, Dental and Vision Insurance Options · Growth Potential and Career Advancement · Life Insurance · Long & Short Term Disability · Quarterly Bonus Structure and additional KM quarterly earning potential. Additional Information Apply online at WWW.LOUIEWANTSYOU.COM

Job Description Maintains all kitchen operations including ordering, scheduling, costing, cleanliness and preparing menu by performing the following duties. Duties and Responsibilities: Retrieves, processes, and prepares ingredients necessary to prepare menu items. Prepares food items prior to and during meal time periods. Prepares, slices, and butchers meat, chicken, fish, cheese, produce, and other food products on a daily basis. Implements portion and quality control standards of the menu. Creates specials while maintaining the quality and consistency of the restaurants standard menu items. Applies knowledge of and operates all kitchen utensils to include fryer, pots and pans, stove, oven, grill, dishwasher, broiler, griddle, slicers, mixers, blenders, graters, can openers, and knives. Oversees maintenance of all kitchen equipment and notifies the general manager/owner of needs for new or replacement equipment. Applies knowledge of state and local food handling requirements. Orders food products on a daily, weekly, and/or monthly basis. Maintains food product inventory and remains aware of shortages. Communicates health and/or safety concerns/violations immediately to the general manager/owner. Assists kitchen staff with duties as required. Attends management meetings. Writes new menu items for implementation. Conducts cooking classes, information, and team building meetings as necessary. Establishes and controls the work schedule of all kitchen employees. Develops and maintains an effective restaurant through the selection, training, compensation, motivation, termination, and review of all kitchen staff. Assures kitchen staff is using proper portion control standards. Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education/ Experience: High school diploma preferred. Language Ability: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of guests or employees of organization. Math Ability: Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry. 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. Supervisory Responsibilities: Manages subordinate supervisors who supervise employees in the kitchen. Is responsible for the overall direction, coordination, and evaluation of these units. Carries out supervisory responsibilities in accordance with the organizations policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. 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. While performing the duties of this job, the employee is frequently exposed to extreme heat (non-weather). The employee is occasionally exposed to wet or humid conditions (non-weather); work near moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals; extreme cold (non-weather); risk of electrical shock and vibration. The noise level in the work environment is usually loud. 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 occasionally lift and/or move up to 75 pounds. Specific vision abilities required by this job include ability to adjust focus. While performing the duties of this job, the employee is regularly required to stand; walk; use hands; reach with hands and arms and talk or hear. The employee is occasionally required to sit, climb, balance, stoop, kneel, crouch, or crawl, and taste or smell.

Maintains all kitchen operations including ordering, scheduling, costing, cleanliness and preparing menu by performing the following duties. Duties and Responsibilities: Retrieves, processes, and prepares ingredients necessary to prepare menu items. Prepares food items prior to and during meal time periods. Prepares, slices, and butchers meat, chicken, fish, cheese, produce, and other food products on a daily basis. Implements portion and quality control standards of the menu. Creates specials while maintaining the quality and consistency of the restaurants standard menu items. Applies knowledge of and operates all kitchen utensils to include fryer, pots and pans, stove, oven, grill, dishwasher, broiler, griddle, slicers, mixers, blenders, graters, can openers, and knives. Oversees maintenance of all kitchen equipment and notifies the general manager/owner of needs for new or replacement equipment. Applies knowledge of state and local food handling requirements. Orders food products on a daily, weekly, and/or monthly basis. Maintains food product inventory and remains aware of shortages. Communicates health and/or safety concerns/violations immediately to the general manager/owner. Assists kitchen staff with duties as required. Attends management meetings. Writes new menu items for implementation. Conducts cooking classes, information, and team building meetings as necessary. Establishes and controls the work schedule of all kitchen employees. Develops and maintains an effective restaurant through the selection, training, compensation, motivation, termination, and review of all kitchen staff. Assures kitchen staff is using proper portion control standards. Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education/ Experience: High school diploma preferred. Language Ability: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of guests or employees of organization. Math Ability: Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry. 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. Supervisory Responsibilities: Manages subordinate supervisors who supervise employees in the kitchen. Is responsible for the overall direction, coordination, and evaluation of these units. Carries out supervisory responsibilities in accordance with the organizations policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. 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. While performing the duties of this job, the employee is frequently exposed to extreme heat (non-weather). The employee is occasionally exposed to wet or humid conditions (non-weather); work near moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals; extreme cold (non-weather); risk of electrical shock and vibration. The noise level in the work environment is usually loud. 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 occasionally lift and/or move up to 75 pounds. Specific vision abilities required by this job include ability to adjust focus. While performing the duties of this job, the employee is regularly required to stand; walk; use hands; reach with hands and arms and talk or hear. The employee is occasionally required to sit, climb, balance, stoop, kneel, crouch, or crawl, and taste or smell.

Who We Are: NEXDINE Hospitality's family of brands provides dining, hospitality, fitness center and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide. We put our people first to deliver finely tailored, expertly managed programs. The NEXDINE Experience is responsive, transparent, and authentic. Learn more at **************** Job Details Position: Chef Manager Location: Overland Park, KS Schedule: Full Time Salary: $65,000 Pay Frequency: Weekly - Direct Deposit What We Offer You: Generous Compensation & Benefits Package Health, Dental & Vision Insurance Company-Paid Life Insurance 401(k) Savings Plan Paid Time Off: Vacation, Holiday, Sick Time Employee Assistance Program (EAP) Career Growth Opportunities Employee Perks & Rewards Chef Manger Job Summary: The Chef Manager reports to the campus General Manager and is responsible for developing and executing culinary results to exceed customer expectations. The Chef Manager oversees and manages culinary and financial operations to meet service, production and presentation standards. The Chef Manager applies culinary techniques to food preparation and manages the final presentation and service of food. In addition, the Chef Manager will be responsible for client relationship management and overseeing and developing an hourly staff. Essential Functions and Key Tasks: Culinary: Manage menu writing and cycle of cost control utilizing appropriate recipes and costing measures Responsible for the quality of all food products and ensure that standards are met Responsible for all aspects of food production, execution and presentation Oversight of all aspects of catering operations Operations: Responsible for maintaining vendor relationships Purchasing of all food or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products Receiving food and supplies - must be able to lift items up to 40 pounds Determine production schedules and staff requirements necessary to ensure timely delivery of services, including all essential functions of payroll processing Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines and productivity are maintained Manage client relationships to maintain client satisfaction and account retention Financial: Manage department controllable expenses (P&L) including food costs, labor, supplies, uniforms and equipment, specific to budgetary guidelines Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs Responsible for inventory management Submit financial reporting to the corporate office People: Responsible for people management to include, but not limited to, recruitment, hiring, termination, review process, and management of unit staff Instruct, train and supervise cooks or other workers in the preparation, cooking, garnishing, or presentation of food Provide excellent customer service to include being attentive, approachable, greeting and thanking customers Required Education and Experience: High School diploma or equivalent 3 - 5 years' experience in food service management specifically corporate dining Preferred Education and Experience: Culinary School certificate or degree Microsoft Office Suite Required Eligibility Qualifications: ServSafe Certification Allergen Awareness Certification

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable Assistant Kitchen Managers / Sous Chefs (Culinary staff). !! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Control Inventory Assist in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request items Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise kitchen personnel Actively engage in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production/leftovers Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events SAFE SPECIAL DIET AND ALLERGEN FOOD PREPARATIONS Assist in developing and tasting recipes Assist in planning menu Recommend equipment purchases May act as a Front of House supervisor in the absence of other Wolfoods staff Requirements: 2+ years High Volume Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Must work a Minimum 6-days 70-hours per week Must live on-site in a rural setting with the possibility of shared living spaces Must be able to stand for long periods of time Must be able to work for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend, stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to cook from scratch Institutional and batch cooking experience - Highly Desirable Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay based on skill, experience and position. Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer To Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Maintains all kitchen operations including ordering, scheduling, costing, cleanliness and preparing menu by performing the following duties. Duties and Responsibilities: Retrieves, processes, and prepares ingredients necessary to prepare menu items. Prepares food items prior to and during meal time periods. Prepares, slices, and butchers meat, chicken, fish, cheese, produce, and other food products on a daily basis. Implements portion and quality control standards of the menu. Creates specials while maintaining the quality and consistency of the restaurants standard menu items. Applies knowledge of and operates all kitchen utensils to include fryer, pots and pans, stove, oven, grill, dishwasher, broiler, griddle, slicers, mixers, blenders, graters, can openers, and knives. Oversees maintenance of all kitchen equipment and notifies the general manager/owner of needs for new or replacement equipment. Applies knowledge of state and local food handling requirements. Orders food products on a daily, weekly, and/or monthly basis. Maintains food product inventory and remains aware of shortages. Communicates health and/or safety concerns/violations immediately to the general manager/owner. Assists kitchen staff with duties as required. Attends management meetings. Writes new menu items for implementation. Conducts cooking classes, information, and team building meetings as necessary. Establishes and controls the work schedule of all kitchen employees. Develops and maintains an effective restaurant through the selection, training, compensation, motivation, termination, and review of all kitchen staff. Assures kitchen staff is using proper portion control standards. Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education/ Experience: High school diploma preferred. Language Ability: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of guests or employees of organization. Math Ability: Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry. 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. Supervisory Responsibilities: Manages subordinate supervisors who supervise employees in the kitchen. Is responsible for the overall direction, coordination, and evaluation of these units. Carries out supervisory responsibilities in accordance with the organizations policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. 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. While performing the duties of this job, the employee is frequently exposed to extreme heat (non-weather). The employee is occasionally exposed to wet or humid conditions (non-weather); work near moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals; extreme cold (non-weather); risk of electrical shock and vibration. The noise level in the work environment is usually loud. 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 occasionally lift and/or move up to 75 pounds. Specific vision abilities required by this job include ability to adjust focus. While performing the duties of this job, the employee is regularly required to stand; walk; use hands; reach with hands and arms and talk or hear. The employee is occasionally required to sit, climb, balance, stoop, kneel, crouch, or crawl, and taste or smell.

Job Description Maintains all kitchen operations including ordering, scheduling, costing, cleanliness and preparing menu by performing the following duties. Duties and Responsibilities: Retrieves, processes, and prepares ingredients necessary to prepare menu items. Prepares food items prior to and during meal time periods. Prepares, slices, and butchers meat, chicken, fish, cheese, produce, and other food products on a daily basis. Implements portion and quality control standards of the menu. Creates specials while maintaining the quality and consistency of the restaurants standard menu items. Applies knowledge of and operates all kitchen utensils to include fryer, pots and pans, stove, oven, grill, dishwasher, broiler, griddle, slicers, mixers, blenders, graters, can openers, and knives. Oversees maintenance of all kitchen equipment and notifies the general manager/owner of needs for new or replacement equipment. Applies knowledge of state and local food handling requirements. Orders food products on a daily, weekly, and/or monthly basis. Maintains food product inventory and remains aware of shortages. Communicates health and/or safety concerns/violations immediately to the general manager/owner. Assists kitchen staff with duties as required. Attends management meetings. Writes new menu items for implementation. Conducts cooking classes, information, and team building meetings as necessary. Establishes and controls the work schedule of all kitchen employees. Develops and maintains an effective restaurant through the selection, training, compensation, motivation, termination, and review of all kitchen staff. Assures kitchen staff is using proper portion control standards. Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education/ Experience: High school diploma preferred. Language Ability: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of guests or employees of organization. Math Ability: Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry. 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. Supervisory Responsibilities: Manages subordinate supervisors who supervise employees in the kitchen. Is responsible for the overall direction, coordination, and evaluation of these units. Carries out supervisory responsibilities in accordance with the organizations policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. 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. While performing the duties of this job, the employee is frequently exposed to extreme heat (non-weather). The employee is occasionally exposed to wet or humid conditions (non-weather); work near moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals; extreme cold (non-weather); risk of electrical shock and vibration. The noise level in the work environment is usually loud. 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 occasionally lift and/or move up to 75 pounds. Specific vision abilities required by this job include ability to adjust focus. While performing the duties of this job, the employee is regularly required to stand; walk; use hands; reach with hands and arms and talk or hear. The employee is occasionally required to sit, climb, balance, stoop, kneel, crouch, or crawl, and taste or smell.

Job Description Maintains all kitchen operations including ordering, scheduling, costing, cleanliness and preparing menu by performing the following duties. Duties and Responsibilities: Retrieves, processes, and prepares ingredients necessary to prepare menu items. Prepares food items prior to and during meal time periods. Prepares, slices, and butchers meat, chicken, fish, cheese, produce, and other food products on a daily basis. Implements portion and quality control standards of the menu. Creates specials while maintaining the quality and consistency of the restaurants standard menu items. Applies knowledge of and operates all kitchen utensils to include fryer, pots and pans, stove, oven, grill, dishwasher, broiler, griddle, slicers, mixers, blenders, graters, can openers, and knives. Oversees maintenance of all kitchen equipment and notifies the general manager/owner of needs for new or replacement equipment. Applies knowledge of state and local food handling requirements. Orders food products on a daily, weekly, and/or monthly basis. Maintains food product inventory and remains aware of shortages. Communicates health and/or safety concerns/violations immediately to the general manager/owner. Assists kitchen staff with duties as required. Attends management meetings. Writes new menu items for implementation. Conducts cooking classes, information, and team building meetings as necessary. Establishes and controls the work schedule of all kitchen employees. Develops and maintains an effective restaurant through the selection, training, compensation, motivation, termination, and review of all kitchen staff. Assures kitchen staff is using proper portion control standards. Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education/ Experience: High school diploma preferred. Language Ability: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of guests or employees of organization. Math Ability: Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry. 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. Supervisory Responsibilities: Manages subordinate supervisors who supervise employees in the kitchen. Is responsible for the overall direction, coordination, and evaluation of these units. Carries out supervisory responsibilities in accordance with the organizations policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. 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. While performing the duties of this job, the employee is frequently exposed to extreme heat (non-weather). The employee is occasionally exposed to wet or humid conditions (non-weather); work near moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals; extreme cold (non-weather); risk of electrical shock and vibration. The noise level in the work environment is usually loud. 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 occasionally lift and/or move up to 75 pounds. Specific vision abilities required by this job include ability to adjust focus. While performing the duties of this job, the employee is regularly required to stand; walk; use hands; reach with hands and arms and talk or hear. The employee is occasionally required to sit, climb, balance, stoop, kneel, crouch, or crawl, and taste or smell.

*HIRING BONUS ELIGIBLE* Hourly Wage: Starting at $16.85/hr., with increases based on relevant experience. We are seeking a Kitchen Manager to join our team at New Horizon Academy! All applicants MUST: Be able to work full-time, Monday-Friday, from 7:00am-4:00pm. Have positive work ethic, and a team-centered attitude. Be comfortable working with food allergies/restrictions. Enjoy working in a child-centered environment. Be willing to learn! *Previous kitchen experience preferred. Love Making a Difference? You'll fit right in! You'll love teaching with us, just as our children will love learning with you! If you want to inspire, encourage, and celebrate a child's love of learning every day, come join our team! As a New Horizon Academy educator, you will... Delight in our beautifully equipped classrooms. Have support and encouragement from our knowledgeable support staff. Be a brain-builder who will help shape the leaders of tomorrow! What makes New Horizon Academy different... For over fifty years, New Horizon Academy has been the leader in early care and education Our company fosters a culture of continuous improvement, which means that every decision we make is based on what's best for children and our staff. We are passionate advocates for additional childhood resources at the national, state, and local level. There are opportunities for growth and development through scholarships and tuition reimbursement. Research shows that a child's first five years are the most important for social and emotional brain development, which is why the work we do is so essential! We are looking for someone who. . . Meets or exceeds state qualifications for the listed position. Has previous experience in Early Childhood Education or related field of work. Must meet position qualification requirements as outlined by the state department guidelines. Can satisfy the Applicant Background Study required by state regulations. Can provide proof of identity and eligibility to legally work in the United States. Has the physical abilities to perform the required job duties with or without accommodations. Has the ability to communicate effectively with children, families, and staff, as well as to understand state licensing regulations and company policies. We are proud to offer a complete benefits package, which includes... Company sponsored health insurance 401K with company match Company scholarships that cover 100% for CDA and AA in ECE Tuition Reimbursement Paid time off Ongoing, FREE professional development Generously discounted childcare And much, much more APPLY TODAY! E.O.E.

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

Job Description R.J.'S Bob Be Que Shack in Mission, KS is looking for one catering manager to join our 22 person strong team. We are located on 5835 Lamar Ave. Our ideal candidate is a self-starter, punctual, and reliable. Benefits We offer many great benefits, including free early access to your pay through Homebase. Responsibilities In charge of all Catering functions Marketing of catering . Create client contact List Work catering functions representing R.J.'s Qualifications Prior Catering sales experience Computer knowledge a must. This is a Hourly and commission Position. We are looking forward to receiving your application. Thank you. By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Full-time Description The Assistant Foodservice Manager reports directly to the Building Manager and assists in the planning, organizing, and directing of quality service in all areas of the operation and the direct supervision of the union hourly employees and production of food. They are responsible for the daily operations throughout the food service facility and work together with a team of other managers. Under the direction of the Project Manager and the Operations Manager, this position is responsible for managing food service operations for the dining hall within the guidelines of both company and government clients. This is to be done under the policies and procedures set forth by Southern Foodservice Management. These guidelines are designed and laid out to meet the contractual obligations. The Assistance Foodservice Manager must be available to work shifts as Army Requirements dictate. Qualifications and Skills Bachelor's degree, preferably in institutional or business management, restaurant/hotel management, or equivalent work experience. 4-5 years of experience as a manager or assistant operations manager in a high-volume foodservice operation. Knowledge of food services, sanitation and safety standards. Must possess leadership and interpersonal skills. Ability to motivate employees. Capability to work well in team environments. Basic knowledge of nutrition. Serve-Safe certification preferred. Experience preparing and cooking large quantities of food. Knowledge of the best practices for training kitchen staff and implementing procedures. Excellent organizational and communications skills. Responsibilities and Duties Always ensure facilities and work areas are in clean and safe operating condition. Conduct all kitchen and dining room set up and closing procedures to ensure it is in operational order. Daily temperature documentation of all necessary equipment. Responsible for any phone calls or messages to the facility daily. Ensure all staff are properly clocking in and out and that all positions are properly staffed. Monitor team members to ensure proper uniform and that meal policy is being followed. Prepare all necessary kitchen equipment for daily use. Set up the menu of the day and ensure all menus have been changed over to proper meal. Directly supervise and support cashiers to include providing drawers and assist with daily audits, as well as making safe deposits. Constantly monitor food quality and food leftover for storage and saving for re-use. Take and prepare all sick in quarters (SIQ) meals for service. During service, monitor for spills, cup racks on floor, lines staying stocked, customer flow, dish room flow, to ensure all areas have enough staff support. Responsible for pulling reports from POS systems and submitting reports to administrators. Assist the kitchen or the front of the house team members throughout the service. Ensure all boxed meals and class parties are fixed and ready at the appointed time. Responsible for customer and employee relations and employee training and coaching. Complete detailed end-of-shift blog of all events that occurred during the service. Responsible for communication through e-mail, blog, and phone. Southern Foodservice Management's Culture We have a philosophy for everyone on our service team to give something extra. A Southern Foodservice Management employee: Exhibits a positive, friendly and respectful attitude towards guests and other team members. Arrives to work on time and in correct uniform, clean shoes, clean and pressed black pants and shirt, apron, name tag, and a SMILE. Understands job duties and responsibilities, as well as having an eagerness to learn more and develop new skills. Promotes a fun and efficient work environment, focusing on guest satisfaction. Requirements Physical Requirements Strength: Lift up to 20lbs Posture: Standing 50%, walking 30%, Movement of objects: Occasionally Heavy lifting, Heavy Carrying, Pushing, Pulling, Climbing or Balancing: Occasionally Stooping: Occasionally Reaching: Frequent Handling: Frequent Talking/Hearing: Frequent Seeing: Frequent Temperature Variation: Frequent Typing: Frequently

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable FOOD SERVICE OPERATIONS DIRECTORS. IS NOT LOCAL. You will be living abroad on-site for the term of the contract. This is a HANDS-ON & demanding position!! All lead staff will live on site at the job location - Room, Board, & Travel Expense Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership. This job requires initiative, leadership, hands-on self-reliance, and judgment. Duties & Responsibilities: Perform all duties toward the goal of providing excellent guest service in an efficient manner Develop effective schedules for the staff based on levels of business and budgetary guidelines Schedule and coordinate all side work for personnel Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation Maintain appearance and uniform standards Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation Work with the chef on duty in maintaining high standards of food presentation and sanitation Train and develop all FOH dining personnel Provide ongoing feedback to all service personnel concerning standards and performance Communicate with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation Frequently interact with diners for general feedback Ensures the dining hall is open and prepared 15 minutes prior to service Implements a checklist system to facilitate the dining hall throughout the day. Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources Is knowledgeable of all menus and specifications Maintain constant follow up with dining hall standards Follows company standards for safety practices to minimize risk to self and others Responsible for daily reporting Effectively communicates with subordinates, co-workers, and supervisors Able to motivate and foster a positive work environment Attend related in-service training and staff meetings Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies Professionally Interact with Campers, Staff, & Parents Control Inventory Place Orders Project Management Communication Uphold Wolfoods Standards of Service, & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Use weights and measures to properly execute recipes Prepare all menu items and special request events Follow standardized recipes Ensure that production is accurate in timing, quantity, quality, and plating Actively lead in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production Estimate production needs, establishes par levels, orders adequate supplies, and maintains inventory Places accurate food orders ahead of time Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events Assist in developing and tasting recipes Assist in planning menu Recommends equipment purchases May act as a Front of House supervisor when necessary Qualifications & Experience: 4+ years Commercial Kitchen Experience in a Lead Role Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to Self-Motivate High Level Computer Literacy Recognize and Uphold Health Department Standards Able to both lead a team & take direction Minimum 6-day work 70-hour week Must live on-site in a rural setting with the possibility of shared living spaces Must be able to stand for long periods of time Must be able to lift and carry 50 pounds Must be able to bend, stretch, and reach for extended period of time Must be ServSafe Manager Certified Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Ability to work under pressure in environments that are above/below average temperatures Must be able to cook from scratch Institutional and batch cooking experience - Highly Desired Ideal candidates are: Looking for seasonal, summer opportunities Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.