Kitchen manager jobs in Louisiana - 1,435 jobs

Boyd Gaming Corporation has been successful in gaming jurisdiction in which we operate in the United States and is one of the premier casino entertainment companies in the United States. Never content to rest upon our successes, we will continue to evolve and retain a position of leadership in our industry. Our past success, our current business philosophies and our sound business planning, combine to position Boyd Gaming Corporation to maximize value for our shareholders, our team members and our communities. Job Description Assist Casino Cage/Credit Manager in protecting casino cage assets by implementing accounting and documentation policies and procedures, monitoring transactions, and ensuring compliance with company internal controls, policies and procedures, laws and regulations. Job Functions Responsible for the physical, custodial control of all casino cage assets during assigned shift as well as currency transactions reporting. Supervise, train, evaluate work performance, coach, and assist in scheduling team members. Review and monitor documents and transactions to ensure compliance with gaming regulations, laws, company policies and procedures. Maintain customer credit records. Report and research any cage variance. Ensure customers receive friendly, accurate, and timely service. Audit and verify transactions with table games department. Approve check cashing and credit issuance in accordance with established company policies. Resolve customer complaints and disputes. Perform duties of Casino Cage/Credit Manager in their absence. Balance and fill the NRT machines on the casino floor. Other duties as assigned by management. Qualifications Must be 21 years of age. Prior experience with money handling transactions. Minimum 2 years' experience working in all facets of cage operations preferred. Supervisory experience preferred. Ability to utilize basic office machines as well as 10 key, Jetsort, Jetscan, gaming ticketing kiosks, and micro-encoder. Ability to operate CMS, Central Credit, Global Cash, Western Union, ACSC, Microsoft Office, and KRONOS software and processes. Excellent communication and interpersonal skills including the ability to read, write and speak English. Must be able to obtain/maintain any necessary certifications and/or licenses as required by local gaming regulations. Ability to lift up to 26 pounds. Ability to push/pull up to 50 pounds. Additional Information Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class. Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.

Benefits: 401(k) 401(k) matching Bonus based on performance Company parties Competitive salary Employee discounts Free uniforms Health insurance Hey Good Lookin', What You Got Cookin'? Our LEGENDARY brand, Mike Anderson's Seafood, has been cookin' and servin' iconic South Louisiana Cuisine for nearly FIFTY years. Do you want to do some cookin' and leadin' with us? Our family business is seeking an Executive Kitchen Manager who is searching for an amazing growth opportunity in which you can truly shape your future. Our vision is, “to share the greatest experience with our team and with our guests” and we are fishing for a LEADER who will bring our “vision” to life. We are committed to making our restaurants the greatest place to work as well as the greatest place to visit, dine, and celebrate.As Executive Kitchen Manager, you will oversee a fast-paced, high-volume scratch kitchen, driving the culinary execution of our South Louisiana inspired menu. You will provide team leadership and development so you can work together to achieve operational excellence in food quality, consistency, safety and service. Our Legendary Benefits: · Amazing Discounts· Monthly Dining Allowance· Private Events· Special rates at Choice and IHG Hotels· Medical, Dental, Vision Insurance· Company Matching 401(k) Retirement Savings Plan· Health Savings Account· Highly Competitive Pay plus Incentives · Two Week Vacation · Enjoy holidays with family and friends because we are closed (New Year's Day, Easter, July 4th, Thanksgiving, Christmas)· A Family Owned and Team Centered Environment Your Role in Mike Anderson's Success: Leadership · Lead our High Volume Kitchen for Success· Develop, Direct, Inspire and Lead our Mike Anderson's Team Members to Excellence · Take Pride in achieving great financial results with COGS and Labor Quality Kitchen and Food Standards · Insist on Standards for Greatness in Food Quality and Cleanliness · Engage in the Evolution of Our Legendary Menu and its ongoing development Kitchen Performance · Operate Computer Systems Efficiently (POS, Online Scheduler, Inventory/Ordering, Microsoft Office)· Maintain a safe and healthy work environment and uphold food safety standards Kitchen Cleanliness and Safety· Maintain a professional image by adhering to guidelines listed in the Team Member Handbook· Other duties as assigned What We Are Looking For:· 2-3 years of kitchen management experience in a full-service restaurant. Scratch kitchen experience preferred.· Excellent verbal and written communication skills· Ability to read, understand and communicate in English · Demonstrates financial acumen· Proficient in Microsoft Office Suite· Preferred certifications include ServSafe· Must be able to work flexible shifts and schedules, inclusive of weekends and some holidays Please submit your resume, if your skill set and experience represents this role. We are hoping to meet you soon. Thank you for your consideration in joining our Mike Anderson's Team. Chip Robert Owner/Operator Compensation: $90,000.00 - $120,000.00 per year Mike Anderson's - Gonzales was established in 1985 and we are still growing! We have progressed tremendously throughout the years, providing great experiences for our team and for our guests. In 2008, Mike Anderson's - Gonzales completely renovated the entire restaurant and oyster bar. We also added a New Orleans style climate-controlled patio complete with a fountain, fireplace, and bar. In 2012, we updated our kitchen to provide a more efficient layout, which benefits both our team members and our guests. Mike Anderson's is blessed with a loyal team, with some team members dedicating up to thirty-five years to our restaurant family. The hard work and determination of these Team Members has played a huge role in our continued success. Our entire team takes pride in providing each guest with an excellent dining experience that includes genuine southern hospitality, delicious cocktails, and sensational South Louisiana cuisine. The team at Mike Anderson's Seafood is privileged to carry on the time-honored traditions of our restaurant. In each team member, our expectation is for you to be committed to grow and achieve greatness, becoming the best version of yourself. We are excited to meet you and hope to have the opportunity to work together. Be Great, Chip Robert Owner/Operator

Job Description • Promote, work, and act in a manner consistent with the mission of Fat Pat`s Bar & Grill. • Oversee the daily operation of food service staff. o Assist the General Manager in all aspects of kitchen staff hiring retention and termination. o Act with the Front of House Manager as liaison between the kitchen and service departments to ensure excellent customer experiences. o Create daily schedule for shift personnel to ensure optimal efficiency and react to sudden changes in the need for staff. o Motivate and direct team members through constructive communication. o Assist where needed to ensure a well-run kitchen. • Monitor quality of products and services produced in a clean environment. o Ensure all staff are properly trained and follow recipe guidelines. o Address and correct issues regarding the repairs and maintenance of kitchen equipment o Enter Purchase Request on all items needed for food service. • Manage inventory of ingredients and supplies o Ordering, receiving, rotation and resolution of inventory issues. o Accurate and frequent inventory counts and reporting. o Operate within budget and communicate discrepancy details. • Maintains the highest degree of sanitation, cleanliness, and food safety for work area. • Immediately reports any unsafe condition or unsafe act, accidents and/or injuries to the General Manager • Completes all open and close functions in a timely manner. • Additional duties as assigned.

Job Description Promote, work, and act in a manner consistent with the mission of Fat Pat`s Bar & Grill. Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. Monitor sanitation practices to ensure that employees follow standards and regulations. Check the quality of raw or cooked food products to ensure that standards are met. Check and maintain proper food holding and refrigeration temperature control points. Estimate amounts and costs of required supplies, such as food and ingredients. Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food. Work with restaurant managers to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new menu items. Supervise or coordinate activities of cooks or workers engaged in food preparation. Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards. Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. Inspect supplies, equipment, or work areas to ensure conformance to established standards. Order or requisition food, equipment, or other supplies needed to ensure efficient operation. Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition. Ensure that deliveries are performed in accordance with the restaurant's receiving policies and procedures. Determine production schedules and staff requirements necessary to ensure timely delivery of services. Check the quantity and quality of received products. Determine how food should be presented and create decorative food displays. Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants. Coordinate planning, budgeting, or purchasing for all the food operations. Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs. Prepare and cook foods of all types, either on a regular basis or for special guests or functions. Meet with sales representatives to negotiate prices or order supplies. Make employment and termination decisions including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate. Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. Oversee and ensure that restaurant policies regarding personnel are followed, and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures. Provide orientation of company and department rules, policies and procedures to new kitchen employees. Oversee the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, CPR, proper lifting and carrying techniques, and handling hazardous materials. Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of guests. Demonstrate new cooking techniques or equipment to staff. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. Meet with guests to discuss menus for special occasions, such as weddings, parties, or banquets. Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. Attend all scheduled employee meetings and offers suggestions for improvement. Coordinate with and assist fellow employees to meet guests' needs and support the operation of the restaurant. Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.

Directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness. The Kitchen Manager (KM) is responsible for overseeing the operations and running the shift of an assigned work group within the kitchen. The work group typically consists of a HOH Key and Line Cooks. The KM also has contributory financial responsibility for food costs, labor costs and kitchen supplies for the kitchen. Duties & Responsibilities: People: • Ensures proper staffing levels by recruiting, interviewing and hiring talented kitchen staff members following Company guidelines • Manages assigned staff, including scheduling, performance feedback, discipline, investigations and terminations. • Is responsible for on-boarding, training and professional development of all HOH staff members • Effectively communicates to management to ensure effective and efficient operations without issue. • Effectively builds trust with staff members and fellow management by providing clear and honest communication and feedback. • Evaluates the quality, care and morale of the staff and strives to improve these areas through solid communication, care with schedule-writing, work group leadership, etc.. • Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards. • Assumes 100% responsibility for quality of products served. • Follows proper plate presentation and garnish set up for all dishes. • Handles, stores and rotates all products properly. • Is responsible for achieving or exceeding the written restaurant budgets for the work unit (i.e., food cost, HOH labor cost and kitchen expenses including HOH equipment). • Ensures compliance with inventory procedures. • Implements and maintains ALL kitchen systems. • Conducts daily line checks • Ensures that clear feedback is provided to the entire kitchen team, including staff and management. • Monitors all customer feedback, communicates with team and General Manager and follows up with corrective action plan. • Conducts monthly housekeeping, food safety and sanitation and facility reviews personally to improve restaurant standards of kitchen team and to correct deficiencies on a timely basis. • Ensures the cleanliness of the kitchen by maintaining to specified standards, passing Health Department audits with a 90% or better with no critical violations, and training staff on proper sanitation guidelines • Places standards and processes to avoid cross-contamination, improper food handling and/or storage practices, etc., through proper training and supervision • Ensure that all equipment is kept clean and in excellent working condition. • Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures. • Control food cost and usage by following proper requisition of products, standard recipes and waste control procedures. • Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. • Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. • Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils. • Responsible for training kitchen personnel in cleanliness and sanitation practices. • Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. • Check and maintain proper food holding and refrigeration temperature control points. • Must be able to communicate clearly with managers, kitchen and dining room personnel and guests. Qualifications: • Must have 2 years of kitchen management experience in a full service, moderate to high volume restaurant. • Solid track record of success in previous assignments demonstrating upward career tracking • Strong communication skills • Strong leadership skills • Culinary school background a plus • Able to work ten hour-plus shifts plus ability to stand, sit or walk for extended periods of time • Finger/hand dexterity to operate kitchen machinery, knives, etc • Able to withstand changes in temperature, occasional smoke, steam and heat and work in a confined area • Must possess hearing, visual and sensory abilities to observe and detect emergency situations; also to distinguish product, taste, texture, temperature and presentation and preparation We're here to add something unique to the social landscape of New Orleans. Our presentation may be casual, but our standards are HIGH-not only for what we serve, but also for our team. As a company, we strive to be the finest and most innovative in the hospitality industry. How will we achieve this? By hiring the right people for the right position and giving them the tools to succeed in the best city in America. Brechtel Hospitality offers outstanding career opportunities for talented, highly motivated individuals with an eye for detail and an appreciation for the exceptional quality and level of service we deliver. Each of our concepts offer a fast paced and dynamic environment for individuals to shine. More than just an equal opportunity employer, Brechtel Hospitality enthusiastically celebrates the powerful and profound diversity of our team. We believe that talent, drive and experience are the only relevant criterion for considering new team members.

Job Description The Kitchen Manager (KM) is responsible for all culinary operations of a Walk-On's Bistreaux and Bar while exhibiting leadership and direction to the Heart of House (HOH) team. The KM must have the ability to support a high volume, creative, scratch kitchen through impeccable recipe and spec knowledge, culinary techniques, and experience. He or she must be able to excel in a culinary-driven environment with the freshest ingredients, the cleanest kitchen, top of the line equipment, and high operating standards. The KM must promote a fun and welcoming work environment through positive reinforcement and teamwork. The KM must be able to motivate, coach, teach, develop, and inspire the Heart of House team to provide each guest with memorable food. Finally, the KM must have the ability to build sales and maximize financial success through controlled food and labor costs. Job Duties: Ensures proper staffing levels by recruiting and interviewing talented kitchen staff members following company guidelines Manages HOH team, including scheduling, performance feedback, and discipline Is responsible for ongoing training and professional development of all Heart of House (HOH) team members Responsible for motivating team daily to create and ensure a fun and successful work environment Responsible for maintaining the highest food quality from the back door to the guest's table Effectively communicates with management team and corporate team to ensure effective and efficient operations without issue Effectively builds trust with team members and fellow management by providing clear and honest communication and feedback Responsible for maintaining all Walk-On's standards and holding team to the same standards Sets operational goals and follow-up plans for the HOH team while also holding him or herself responsible for goals. Responsible for the implementation and adherence to all kitchen systems Responsible for proper inventory procedures Responsible for supporting and reinforcing highest food quality standards for the restaurant at all times through Walk-On's systems and standards Responsible for the implementation and adherence to Walk-On's/Ecosure safety and sanitation guidelines Responsible for financial success of the HOH through proper food cost, inventory levels, minimal waste, and labor costs. Skills/ Qualifications: Must have 2 years of management experience in a full service, high volume restaurant. Solid track record of success in previous assignments demonstrating upward career tracking Strong communication and leadership skills Culinary school background a plus

Join your favorite Cajun restaurant! Looking for full & part time workers. Must be able to work weekdays, weekends, some holidays, mornings and/or evenings. Qualifications -High School or equivalent -Restaurant experience: 1 year -Night shift (preferred) Responsibilities -Completes prep work and cleaning duties before, during and after shifts. -Prepare ingredients to use in cooking (chopping, and peeling vegetables, cutting meat etc.) -Prepare food safely, efficiently and in a timely manner - Ensure we package all meals correctly, including all guest needs and requests, and are following packaging guidelines. -Knowledgeable of our food & beverage menu. - Maintains a clean and organized work space. -Performs duties delegated by manager or supervisors. -Ability to communicate team members and managers. -Ability to stand and/or walk throughout shifts, and for long periods of times. Skills -Proven experience as a line cook -Experience using cutting tools, cookware and bakeware -Knowledge of various cooking procedures (grilling, frying, boiling etc.) -Ability to follow all sanitation procedures -Ability to work in a team environment -Very good communication skills Job Types: Full-time Pay: From $12.00 per hour Physical Setting: Casual dining restaurant Schedule: Day shift Night shift Weekend availability Experience: Restaurant Experience: 1 year (Preferred) Work Location: One location Work Remotely: No Compensation: $12.00 per hour Fezzo's is a seafood, steakhouse & oyster bar that excels in Cajun cuisine. With three locations conveniently located in Scott, Crowley and Broussard, we have had the pleasure of serving authentic Cajun food to the people of Acadiana since 1999.

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

Job Description About Us:Johnny Sanchez is a vibrant, contemporary Mexican restaurant that fuses traditional flavors with modern techniques, delivering an unforgettable culinary experience in the heart of New Orleans. Our kitchen is fast-paced and full of energy, just like the city itself. We take pride in using high-quality ingredients to create bold, flavorful dishes that tell a story. We're searching for a passionate, detail-oriented Sous Chef to join our dynamic team and help bring that story to life. Position Overview:As the Sous Chef at Johnny Sanchez, you'll work side-by-side with our Executive Chef, playing a key role in leading kitchen operations. You'll assist in menu development, oversee food preparation, and ensure every dish leaving the kitchen reflects the exceptional quality and creativity Johnny Sanchez is known for. This is an incredible opportunity for someone who thrives in a collaborative environment and is eager to take their culinary skills to the next level. Key Responsibilities: Kitchen Leadership: Assist in managing the day-to-day operations of the kitchen, ensuring smooth service and communication between the kitchen and front-of-house. Menu Development: Collaborate with the Executive Chef to develop creative, seasonal dishes that align with our vision and showcase fresh, local ingredients. Quality Control: Ensure that all dishes meet our high standards of presentation, flavor, and consistency. Team Management: Train, mentor, and supervise line cooks and kitchen staff, maintaining a positive, productive work environment. Inventory & Cost Control: Assist with ordering, managing inventory, and controlling food costs, ensuring efficiency without sacrificing quality. Health & Safety: Ensure the kitchen adheres to all health, safety, and sanitation standards, promoting a clean and organized workspace. Qualifications: Minimum of 2 years of experience as a jr sous chef or sous chef in a fast-paced, high-quality restaurant. A deep understanding of Mexican cuisine or a strong willingness to learn and adapt. Strong leadership and communication skills with the ability to inspire and manage a team. Excellent organizational skills and the ability to multitask in a high-pressure environment. Passionate about creating dishes with fresh, local ingredients. A commitment to maintaining the highest standards of food quality and kitchen safety. Perks & Benefits: Competitive salary and performance-based bonuses. Opportunities for growth and development within the company. Employee discounts on food and beverages. A supportive, creative environment that values collaboration and innovation. How to Apply:Ready to take your culinary career to the next level? Send your resume and a brief cover letter outlining your experience and why you're a great fit for the Johnny Sanchez kitchen.

Full-time Description As a Kitchen Manager/Chef you will be tasked with working efficiently in a fast-paced kitchen environment to produce high-quality food according to company standards. You will also be responsible for managing back of house of schedules, vendors, communicating menu changes and inventory. Prior experience is a must. Primary Responsibilities: Manage all back of house operations efficiently and effectively (scheduling, vendors, inventory) Supervise and coordinate all food preparation to ensure high-quality, properly-prepared products Maintain strict sanitation and safety standards Execute all menus effectively ensuring quality food is provided to our guests Have a positive, professional attitude that contributes to a favorable environment for other employees and guests Focus on providing the highest possible quality of guest service Ability to lead a back-of-house team and promptly, professionally handle issues as they arise Availability to work a flexible schedule that will include weekends and holidays Enforces employee uniform, cleanliness and personal hygiene standards Provides ongoing feedback to kitchen staff Complete daily check to ensure food quality and recipe adherence Will keep manager fully informed of all issues and takes corrective action where necessary or suggests alternative courses of action. Requirements Job Qualifications: 2+ years sous chef experience Experience managing a team Four-year degree (preferred) Culinary Degree (preferred) Salary Description 50,000

Role OverviewSodexo is looking for a Catering Manager to join our team at one of our high profile accounts at Northwestern State University in Natchitoches, LA. This is a hands-on position, with oversight of all catering volume and some of the residential dinging operations. The right candidate must have strong organizational skills and be able to foster a strong client relationship when it comes to catering events. Sodexo provides college campuses with food, nutrition, environmental, and facilities management solutions. Joining us at one of our campus sites enables you to positively influence college students' well-being and create a healthy learning environment. Incentives*Relocation Assistance Available*What You'll Doidentify customer needs and expectations;ensure that Sodexo and customer goals are aligned and met;educate and develop rapport with clients and promote partnerships;promote a customer/client centered culture that strives to exceed customer and client needs;coordinate all unit catering initiatives to drive sales growth and track results. maintain and improve service level resulting in increased customer satisfaction; ensure all HAACP standards are followed; and/or demonstrate resourcefulness and quick responsiveness to client and customer requests. What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You Bringsolid organizational skills;excellent leadership/team building skills;the ability to handle catering at all levels from students to executives; and/orprofessional demeanor is required. Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - High School Diploma or GEDMinimum Management Experience - 1 year

Job Description At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary Join Chartwells as part of the dining program at LSU! As an Assistant Director of Dining Services I, you will be responsible for assisting with the day-to-day food service operations of a medium to large volume location. You will manage and lead a team of associates, and will be responsible for talent development, managing client relationships, profitability, and supporting financial goals in an assigned area. Essential Duties and Responsibilities Works with the Chef and management team in creating nutritious and top quality food. Implements new culinary programs in conjunction with the marketing and culinary teams. Maintains excellent relationships with the client. Manages, trains, and develops associates. Performs other duties as assigned. Qualifications 2+ years of food service management experience. Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations. Strong leadership and communication skills. Financial experience and business acumen skills. Proficient computer skills and knowledge of MS Office products, including Word, Excel, PowerPoint, Outlook, and internet. Associate's degree is preferred. Apply to Chartwells Higher Education today! Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information Req ID: 1477118 Chartwells HE CINDY SCHOENFELD [[req_classification]]

At HRI Hospitality, we offer a unique perspective on hotel ownership and management. We're here to expand the possibilities of what once was, with our history of restoring properties to their former glory as well as new build projects that become the center of their vibrant urban community, we take it to the next level. We are looking for people to join our team that share in the passion for warm welcomes and creating an unforgettable experience for our guests. With a wide array of brands in exciting locations, HRI Hospitality is the destination to set course for growing your career! The Barnett Hotel and Maison Metier Hotel is looking for a Complex Catering Manager. As one of the most distinctive hotels in New Orleans Warehouse District, The Barnett pulses with New Orleans energy, only blocks away from Caesar's New Orleans and the Caesar's Superdome. Designed to blend luxury with comfort, immaculate guest rooms cultivate a sense of ease. Each boasts vintage-inspired decor, plush bedding, and standout amenities that cater to every need. The Barnett provides a sophisticated, stylish retreat that embodies the spirit of its surroundings, ensuring an unforgettable experience for every guest. Maison Métier is where New Orleans' magic meets timeless luxury. A One MICHELIN Key hotel for two consecutive years and honored among Fodor's Travel's 100 Most Incredible Hotels in the World, our historic retreat stands on the storied corner of Carondelet and Lafayette streets, once home to the City Hall Annex built in 1906. Today, its original character is elevated by contemporary design and curated art, designed in partnership with Studio Shamshiri. You'll find the unmistakable spirit of the Big Easy is within our walls. Rich with character yet refined in every detail, Maison Métier invites you to experience the city's festivals, flavors, and heritage with intimacy, elegance, and your four-legged companion by your side. Job summary The Catering Manager is responsible for selling, detailing, and servicing banquet and catering events (food, beverage, room rental, and audio visual) to achieve assigned revenue goals. This role focuses on building client relationships, executing successful events, and ensuring a high level of customer satisfaction. Minimum requirements Education • Bachelor's Degree or equivalent industry experience. Experience • Minimum 2-3 years in catering sales or conference services with demonstrated knowledge of food and beverage and meeting room setup. Skills and knowledge • Must be able to read, write, and understand English. • Excellent verbal and written communication skills, including participation in client meetings and presentations. • Strong negotiation skills and ability to cultivate leads, build relationships, and support financial expectations. • Strong experience in the booking and execution of high-end social events, including: • Galas • Wedding ceremonies and receptions • Rehearsal dinners • Bar/Bat Mitzvahs • Birthday and anniversary parties • Strong organizational skills with the ability to handle multiple tasks in a fast-paced environment. • Working knowledge of all aspects of banquets, catering, and conference services. • Knowledge of creative and profitable menu development in partnership with culinary and F&B teams. • Strong computer skills, including Microsoft Office and hotel sales/catering systems such as Delphi, Envision, or similar platforms. • Understanding of basic budgetary and fiscal responsibility as it relates to individual events. • Knowledge of operational areas of the property as they relate to events. • Strong desire to deliver high-quality customer service. • Detail-oriented and organized with a focus on accuracy and efficiency. • Good time management and organizational skills. • Understanding of pace and productivity reporting as it pertains to personal booking goals. • Envision knowledge is highly preferred, but not required. Job duties • Solicit, book, and service catering events to achieve assigned food, beverage, and room rental revenue goals. • Prepare professional and timely correspondence, proposals, contracts, and follow-up for all assigned accounts. • Maintain accurate and up-to-date event details, including Banquet Event Orders (BEOs) and group resumes. • Collaborate with the Director of Sales on booking strategies for assigned market segments. • Work closely with the Executive Chef and Food and Beverage team to: • Ensure menus are appropriate for the group and aligned with brand and property standards. • Communicate event details and special requests clearly and accurately. • Attend pre-convention and pre-event meetings as needed to review details and ensure smooth execution. • Carefully review catering contracts and BEOs to ensure accuracy and alignment with agreed-upon terms. • Monitor competitive sets for catering trends, products, services, and pricing, and share findings with leadership. • Maximize room rental and audio-visual revenues through effective selling and up-selling of services. • Actively participate in community and industry-related organizations as appropriate to generate leads. • Conduct sales calls to existing and potential accounts through: • In-person appointments • Telephone and email solicitations • Networking, trade shows, referrals, and other prospecting activities • Build and strengthen relationships with existing and new accounts to drive repeat and referral business. • Arrange and conduct site inspections and tours of the hotel for potential clients. • Maintain accurate sales records in the hotel sales system to ensure complete account and event history. • Respond to all sales inquiries within 24 business hours. • Execute and support the operational aspects of business booked, including: • Generating proposals • Drafting contracts • Preparing BEOs • Managing customer correspondence • Negotiate catering sales contracts within established guidelines. • Actively and creatively up-sell each catering event to maximize revenue and enhance the guest experience. • Analyze historical and current booking patterns for personal accounts and adjust selling strategies accordingly. • Partner with the banquet and operations teams to: • Communicate customer specifications • Address and resolve customer issues and comments promptly • Ensure customer satisfaction during and after events • Adjust work schedule as needed to meet business demands, including early mornings, evenings, and weekends. • Be on-site to oversee and support key banquet events as needed, including weekends and holidays. • Participate in property meetings related to catering and events, as applicable. • Other duties as assigned. Job type and compensation • Job Type: Full-time • Pay: $45,000.00 - $65,000.00 per year Benefits • 401(k) • 401(k) matching • Dental insurance • Employee discount • Health insurance • Paid time off • Vision insurance Schedule and location • Shift: Day shift (with flexibility for events, including evenings, weekends, and holidays as required) Ability to Relocate: • New Orleans, LA 70130: Relocate before starting work (Required) • Work Location: In person HRI is an Equal Opportunity Employer and provides fair and equal employment opportunity to all employees and applicants regardless of race, color, religion, gender, sexual orientation, gender identity, national origin, age, disability, veteran status or any other protected status prohibited under Federal, State, or local laws. All employment decisions are based on valid job‐related requirements.

Job Description Blue Bayou Seafood Restaurant And Oyster Bar in New Orleans, LA is looking for one bar manager to join our strong team. We are located on 717 Canal Street. Our ideal candidate is self-driven, punctual, and hard-working. Benefits We offer many great benefits, including free. early access to your pay through Homebase. Responsibilities Manage all areas of the bar including inventory levels, cleanliness and safety Ensure liquor license is up to date and in accordance with legislation Hire, train, and develop new bar team members Address and resolve customer complaints in a friendly manner Qualifications Exceptional verbal and written communication skills Knowledge of bar equipment used Licenses or certifications that apply in the area Experience in a bar position preferred We are looking forward to hearing from 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.

The Kitchen Lead is responsible for all kitchen functions, including but not limited to food purchasing, receiving, preparation and maintenance of quality standards, safety, sanitation, and cleanliness. Also, this employee is responsible to hire, and train kitchen department employees. The job requires approximately 60 hours per week with some nights and weekends. Primary Responsibilities Operate, clean, and maintain equipment/machinery, tools, and workstations Order supplies, food, and ingredients based on rapidly shifting demand Ensures food ingredients are stored in their designated area and rotated in the proper manner Maintain inventory levels and conduct full inventory Hire and train kitchen staff in specific stations, and cross-train as necessary Exceed our customers' evolving expectations by preparing the freshest quality product while Follow instructions for proper recipe creation Create schedules for kitchen staff to ensure there are always enough workers to meet the demand, particularly for the lunch rush Schedule and oversee necessary maintenance and repairs on kitchen appliances Assist the store with menu changes and adjustments based on seasonal availability Ensures department sanitation, cleanliness, and safety standards are met Receive, prepare, weigh, finish, slice, price, package, merchandise, provide customer service, season, cook and store quality ingredients and stock product as needed Respond personally to customer questions and complaints Monitor menu item volumes and sales mix with Store Director to ensure par-stocks are maintained Other kitchen duties as assigned by the Store Director and/or Operations Manager Requirements Qualifications 5+ years' culinary experience Ability to work well under pressure and in a fast-paced environment Excellent written and oral communication skills Capable of conducting and assessing kitchen inventory Experience with delegating tasks and maintaining a fast speed of service Excellent communication, organizational and multitasking skills Able to deal with complaints and give accurate information A customer-oriented approach is essential Must be a team player with a positive attitude Previous perishable foods handling and/or preparation experience preferred Ability to work a flexible schedule in accordance with the needs of the store Physical Requirements Frequently stand, walk, squat, bend, sit, balance and rotate the body Ability to frequently lift and move up to 50 lbs. or more throughout the shift Frequent Exposure Wet and/or humid conditions (e.g. Walk-in/reach-in coolers, scullery area) Warm and/or humid condition (e.g. servicing hot bar, stove, oven, steamer) Cold or extreme cold conditions (e.g. walk-in/reach-in freezers) Moving loaded carts/pallets of product in and out of storage/retail areas and in and out of the freight elevator Preferred Qualifications High School diploma or equivalent Bilingual Spanish/English View all jobs at this company

The Executive Kitchen Manager (EKM) is responsible for all culinary operations of a Walk-On's Bistreaux and Bar while exhibiting leadership and direction to the Heart of House (HOH) team. The EKM must have the ability to support a high volume, creative, scratch kitchen through impeccable recipe and spec knowledge, culinary techniques, and experience. He or she must be able to excel in a culinary-driven environment with the freshest ingredients, the cleanest kitchen, top of the line equipment, and high operating standards. The KM must promote a fun and welcoming work environment through positive reinforcement and teamwork. The KM must be able to motivate, coach, teach, develop, and inspire the Heart of House team to provide each guest with memorable food. Finally, the EKM must have the ability to build sales and maximize financial success through controlled food and labor costs. Job Duties: Ensures proper staffing levels by recruiting and interviewing talented kitchen staff members following company guidelines Manages HOH team, including scheduling, performance feedback, and discipline Is responsible for ongoing training and professional development of all Heart of House (HOH) team members Responsible for motivating team daily to create and ensure a fun and successful work environment Responsible for maintaining the highest food quality from the back door to the guest's table Effectively communicates with management team and corporate team to ensure effective and efficient operations without issue Effectively builds trust with team members and fellow management by providing clear and honest communication and feedback Responsible for maintaining all Walk-On's standards and holding team to the same standards Sets operational goals and follow-up plans for the HOH team while also holding him or herself responsible for goals. Responsible for the implementation and adherence to all kitchen systems Responsible for proper inventory procedures Responsible for supporting and reinforcing highest food quality standards for the restaurant at all times through Walk-On's systems and standards Responsible for the implementation and adherence to Walk-On's/Ecosure safety and sanitation guidelines Responsible for financial success of the HOH through proper food cost, inventory levels, minimal waste, and labor costs. Skills/ Qualifications: o Must have 2 years of management experience in a full service, high volume restaurant. o Solid track record of success in previous assignments demonstrating upward career tracking o Strong communication and leadership skills o Culinary school background a plus

Job DescriptionMike Anderson's Seafood in Gonzales is seeking passionate, motivated team members! Our Vision: To be the greatest experience for both the team and our guests Mike Andersons Seafood Gonzales is actively looking to hook a Kitchen Manager for immediate hire. We are a family-run business that has been serving, famous, South Louisiana cuisine since 1975. We are looking for a dynamic, hands-on leader who embraces an ownership mentality and that has the competencies necessary to be successful in this position. Mike Andersons has a great potential for growth and we are looking for a leader who wants to be a part of an organization where they can truly shape their future. Come be a part of our winning team! AMAZING BENEFITS INCLUDE: Health insurance Paid vacation and holidays (New Years Day, Easter, July 4th, Thanksgiving, Christmas) Company matched 401k up to 4% Phone allowance Meal allowance Annual flu shot Employee discounted hotel rooms DUTIES AND RESPONSIBILITIES: Financial Responsible for the day-to-day operation and management of the back of house and kitchen areas Handles inventory and maintenance of par levels for food and stock Develops and monitors daily, weekly, and annual sales projections to stay on track with restaurant budget Creates the best dining experience possible for guests while optimizing profits for the company and creates Manages food cost, waste, and team member scheduling and performance Operations Oversees all opening and closing duties to ensure they are completed correctly and that cleanliness and maintenance are preserved Ensures all menu items are made according to established specifications and delivered to guests in a timely manner Maintains food safety and sanitation standards People Management Teaches, supervises, coaches, and counsels kitchen team Leads by example and works with a sense of urgency Maintains appropriate levels of team members Education High School Diploma or General Education Degree required; College Degree preferred ServSafe certification Responsible Vendor Training Valid Driver's License Experience At least 2 years of experience working as a high volume Kitchen Manager required The ideal candidate will demonstrate progressive career responsibilities and have held in prior work experiences, like and similar duties Must be proficient with Microsoft Office and other general computer systems We really are excited to meet you!

About Us:Johnny Sanchez is a vibrant, contemporary Mexican restaurant that fuses traditional flavors with modern techniques, delivering an unforgettable culinary experience in the heart of New Orleans. Our kitchen is fast-paced and full of energy, just like the city itself. We take pride in using high-quality ingredients to create bold, flavorful dishes that tell a story. We're searching for a passionate, detail-oriented Sous Chef to join our dynamic team and help bring that story to life. Position Overview:As the Sous Chef at Johnny Sanchez, you'll work side-by-side with our Executive Chef, playing a key role in leading kitchen operations. You'll assist in menu development, oversee food preparation, and ensure every dish leaving the kitchen reflects the exceptional quality and creativity Johnny Sanchez is known for. This is an incredible opportunity for someone who thrives in a collaborative environment and is eager to take their culinary skills to the next level. Key Responsibilities: Kitchen Leadership: Assist in managing the day-to-day operations of the kitchen, ensuring smooth service and communication between the kitchen and front-of-house. Menu Development: Collaborate with the Executive Chef to develop creative, seasonal dishes that align with our vision and showcase fresh, local ingredients. Quality Control: Ensure that all dishes meet our high standards of presentation, flavor, and consistency. Team Management: Train, mentor, and supervise line cooks and kitchen staff, maintaining a positive, productive work environment. Inventory & Cost Control: Assist with ordering, managing inventory, and controlling food costs, ensuring efficiency without sacrificing quality. Health & Safety: Ensure the kitchen adheres to all health, safety, and sanitation standards, promoting a clean and organized workspace. Qualifications: Minimum of 2 years of experience as a jr sous chef or sous chef in a fast-paced, high-quality restaurant. A deep understanding of Mexican cuisine or a strong willingness to learn and adapt. Strong leadership and communication skills with the ability to inspire and manage a team. Excellent organizational skills and the ability to multitask in a high-pressure environment. Passionate about creating dishes with fresh, local ingredients. A commitment to maintaining the highest standards of food quality and kitchen safety. Perks & Benefits: Competitive salary and performance-based bonuses. Opportunities for growth and development within the company. Employee discounts on food and beverages. A supportive, creative environment that values collaboration and innovation. How to Apply:Ready to take your culinary career to the next level? Send your resume and a brief cover letter outlining your experience and why you're a great fit for the Johnny Sanchez kitchen.

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