Kitchen manager jobs in Lower Merion, PA

Job Title: Food Production Logistics Manager - Airline Catering Salary Range: $90,000.00 - 110,000.00 About us LSG Sky Chefs is one of the world's largest airline catering and hospitality providers, known for its outstanding reputation and dynamic approach in the industry. Voted "Airline Caterer of the Year in North America" for 2023 and 2024, we are committed to excellence and innovation, driven by the dedication and expertise of our talented employees. Our team members are the heart and soul of our success, consistently delivering exceptional culinary experiences and outstanding service to our clients and their passengers across North and Latin America. Role Purpose Statement As a key operational leader, you will oversee multiple shifts and teams in a high-volume, time-sensitive production environment. Your role is pivotal in driving food safety, operational efficiency, and service excellence while managing budgets, performance, and compliance. You will lead strategic initiatives that optimize processes, reduce waste, and elevate customer satisfaction. This position is ideal for a results-driven leader with expertise in Lean manufacturing, continuous improvement, and large-scale production management. Main Accountabilities Lead & Inspire: Manage and develop a team of supervisors and frontline employees to consistently achieve production targets and service standards. Strategic Operations: Plan and execute departmental strategies for labor management, scheduling, productivity, quality, and safety. Process Optimization: Implement Lean principles to streamline workflows, minimize waste, and improve efficiency. Continuous Improvement: Drive initiatives using tools like 5S, Kaizen, and root cause analysis to enhance operational performance. Compliance & Quality: Ensure adherence to FDA, HACCP, GMP, and customer specifications. Budget & Metrics: Own departmental budgets, inventory control, and productivity KPIs. Cross-Functional Collaboration: Partner with internal teams and airline clients to deliver exceptional service and operational excellence. Leadership Engagement: Participate in daily leadership briefings and act as a key driver of performance improvement. Knowledge, Skills and Experience 5-7 years of leadership experience in food production, catering, or high-volume manufacturing. Bachelor's degree or equivalent experience; Lean Six Sigma certification preferred. Proven success in implementing Lean manufacturing and process improvement. Strong leadership, communication, and team-building skills. Knowledge of FDA, HACCP, GMP, and compliance standards. Experience with Variable Production Systems (VPS) or similar methodologies. Proficiency in Microsoft Office and production management systems. Ability to thrive in a fast-paced, multicultural environment. LSG Sky Chefs is an EEO and Affirmative Action Employer of Women/Minorities/Veterans/Individuals with Disabilities.

Fitler Club is a first-of-its-kind urban social club for socially conscious, forward-thinking Philadelphians. We bring world-class dining, fitness, business, hospitality, hotel, and event experiences together under one roof. As home to leaders shaping the future of Philadelphia and beyond, we are grateful for the opportunity to enrich the lives of our members and guests-and we are committed to delivering exceptional hospitality in all that we do. At Fitler Club, we hold ourselves to high standards: how we care for our members, how we collaborate with one another, and how we support our employees. We are deeply invested in driving social impact across Philadelphia, and we offer members, guests, and employees opportunities to attend events with renowned impact leaders and volunteer throughout the city. Hospitality is a team sport. Every employee plays a vital role in our success. We encourage open feedback, creative problem-solving, and a shared commitment to making each interaction meaningful and memorable. Our membership is diverse, dynamic, generous, and civically engaged-an inspiring community you'll be proud to welcome, serve, and build relationships with. About the Role The Food & Beverage Manger oversees the daily operations of Fitler Club's dining and beverage outlets, while leading the development and maintenance of the Club's wine program. This role is hands-on, highly visible, and central to ensuring an exceptional experience for members and their guests. The ideal candidate brings strong leadership skills, refined communication abilities, and a passion for hospitality. They will elevate service standards, inspire their team, and support operational excellence across all outlets. Key Responsibilities Ensure all restaurant and bar service standards and steps of service are consistently upheld Lead daily operations across all dining outlets, including staffing, scheduling, training, daily lineups, and team supervision Collaborate with Sales & Marketing to deliver flawless restaurant events and activations Partner closely with the Culinary team to communicate business levels and ensure seamless service Engage with members and guests, delivering elevated hospitality and developing an understanding of member preferences Maintain strong communication with all departments to ensure member expectations are exceeded Coordinate with Housekeeping and Facilities teams to uphold the highest product and service quality Conduct annual performance reviews and support staff development Model a positive, humble, enthusiastic, and respectful attitude Safeguard member confidentiality and uphold club standards Support additional responsibilities as requested by management Qualifications Minimum 4 years of food & beverage management experience in a luxury hotel, high-end restaurant, or private club Demonstrated success supervising and developing staff Ability to interpret documents such as payroll data, order guides, inventory sheets, and schedules Excellent verbal and written communication skills Strong organizational and multitasking skills; ability to prioritize effectively Proficiency in Google Workspace and experience with POS systems Ability to work a flexible schedule including nights, weekends, and holidays Positive, self-motivated, professional, and energetic demeanor Exceptional reliability, punctuality, and dependability Employee Benefits Fitler Club offers a rich and modern employee experience, including: Complimentary meals, snacks, beverages, and fitness classes Employee appreciation events and professional headshots Wholesale pricing on designer retail products Comprehensive health insurance options Company-paid short-term disability and paid parental leave 401(k) with company match Generous PTO and paid holidays Annual performance reviews with clear opportunities for career growth Employees work in a high-design environment at the intersection of art, culture, and innovation, surrounded by museum-worthy art, state-of-the-art facilities, and a vibrant professional community. Join Us If Fitler Club feels like the right place for you, we invite you to apply and become part of our mission. We look forward to the opportunity to work alongside you-learning from you, developing you, supporting you, and succeeding together. Thank you for your interest in joining our team.

Job Description:The Kitchen Manager at Oyster House is responsible for overseeing all kitchen operations, ensuring the quality and efficiency of food production. This includes managing kitchen staff, maintaining inventory levels, and ensuring all food safety standards are met. The Kitchen Manager works closely with the management team to maintain operational efficiency, minimize waste, and ensure a high standard of food quality. Key Responsibilities & Accountabilities: Manage kitchen staff, ensuring proper staffing levels, training, and development. Maintain inventory levels, order supplies, and track food costs to ensure budget compliance. Ensure food safety standards and cleanliness are maintained at all times. Monitor food production to ensure quality, consistency, and efficiency. Develop schedules for kitchen staff and ensure all shifts are covered. Work with the management team to address any operational challenges, including supply chain issues or staffing concerns. Lead by example in providing hands-on assistance in food preparation and kitchen management. Qualification Requirements: Must be able to pass TSA federal background check to work in the airport. Minimum of 3 years of experience in kitchen management or a similar role, with a strong understanding of kitchen operations. Experience in purchasing, food cost control, and inventory management. Proven ability to lead and develop kitchen teams.

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.

Job Description Chef de Cuisine/Head Chef Popular Tavern & Restaurant, Reopening in Philadelphia, PA Salary: $65,000 - $75,000 + benefits, dining perks, etc. Job Qualifications: Proven experience in a professional kitchen, ideally with Sous Chef experience or higher Strong culinary skills with a focus on presentation and quality Excellent leadership and management skills Ability to work collaboratively with a team Passionate about food and fostering a positive workplace culture Capable of working under pressure and handling multiple tasks efficiently Knowledge of labor and COGS management is a plus Job Responsibilities: As the CDC/Head Chef, you will be expected to: Lead and inspire the culinary team to deliver high-quality, delicious tavern fare Collaborate with the Executive Chef and General Manager on menu development and improvements Oversee kitchen operations and ensure all culinary standards are met Manage kitchen inventory and ordering, ensuring cost control and proper stock levels Train and mentor junior kitchen staff and develop future leaders in the culinary team Ensure health and safety protocols are strictly adhered to, maintaining a clean and safe kitchen environment Work closely with the opening GM and Executive Chef to establish a strong kitchen brand Join us and become the vibrant CDC/Head Chef our team needs to shine! If you're eager to bring your culinary talents to a newly renovated, high-energy location, we want to hear from you. Please email your resume directly to ************************* for immediate consideration.

Job DescriptionDescriptionFood Service Director Full-Time Positions Available. Apply Today! We will provide sanitation certification if you are not already Serve Safe Certified. We are seeking an experienced Food Service Director for our Skilled Long-Term Care Facility in Glenside, PA to oversee our dining operations and ensure exceptional food service delivery. The ideal candidate will have a strong background in hospitality management. Food Service Director Key Duties Schedule and assign staff, prepare, and process department payroll and new hire paperwork. Ensure the food service operates within established budgetary guidelines. Ordering and purchasing. Knowledge of local, State, Federal regulations, and survey inspection process. Train, supervise, and evaluate dietary staff, ensuring adherence to food safety and sanitation standards, as well as regulatory compliance. Oversee the overall sanitation and cleaning of the kitchen, storage and dining areas, and equipment. Performs other job-related duties. Food Service Director Qualifications Current ServSafe certification. Minimum of 1 year of experience in food service management, preferably in a long-term care or healthcare setting. Strong knowledge of large scale and therapeutic food preparation. Proficiency in Microsoft Office and food service management software. Food Service Director Benefits Health, Dental and Vision Insurance Paid Time Off and Paid Holidays Uniform Shirts Provided Direct Deposit 401K Education Reimbursement - $250 Annually Paid Orientation and Training Opportunities for career advancement

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

Job Description Salary: $90,000 - $95,000 Other Forms of Compensation: 5% bonus eligible With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies - Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry's future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. Job Summary: The Director of Dining Services is the strategic business leader of the community's food and beverage/culinary operation ensuring resident and client satisfaction by providing a consistently high-quality product and best-in-class hospitality, while also meeting financial goals and driving a positive work environment. You will oversee the development and implementation of departmental strategies and ensures implementation of the Compass Community Living's service strategy as well as be the face of the company. Leading Food & Beverage Operation: Develop and implement overall operating strategy that is aligned with the Compass Community Living and client business strategy, disseminates the vision within the community so all team members understand expectations. Must have an entrepreneurial approach and take full ownership of driving desired outcomes as if the business owner and hold the on-site leadership team accountable for demonstrating desired service behaviors. Ability to quickly evaluate personnel, operations, and culinary situations and make appropriate recommendations to person(s) involved. Maintain a professional and positive demeanor with a high level of resilience during stressful periods, have an ability to adapt and problem solve when required. Perform daily walk-through to ensure full compliance with Department of Health regulations and Compass Group standards. Directs and conducts safety, sanitation, and maintenance programs. Ensures that regular, ongoing communication occurs in all areas of food and beverage by leading pre-meal briefings and staff meetings. Advise and update the executives, supervisors, co-workers, and subordinates on relevant information in a timely manner by telephone, in written form, e-mail, or in person. Business and Financial Competence: Understanding market dynamics, enterprise level objectives and important aspects of Compass Community Living's business to accurately diagnose strengths and weaknesses, anticipate opportunities and risks, identify issues, and develop strategies and plans. Aligning individual and team actions to drive business results. Capability to recognize and understand P&L drivers for the purpose of analyzing and evaluating results, identifying opportunities, and put plans into action to deliver expected results. Develops overall budget and operates the account in accordance with the approved budget, while providing the client with the maximum value for the dollars spent. Coaches and supports team to optimally manage wages, food & beverage cost, and controllable expenses (e.g., restaurant supplies, uniforms, etc.) Reviews financial reports and statements to determine how the account is performing against budget. Works with team to resolve areas of concern and develops strategies to improve the department's financial performance. Ensuring Exceptional Customer Service: Understand the client's business model to prioritize what is most important to their residents. Be visible within the community to build and maintain excellent relationships with residents, staff, and other departments within the community to be seen as a member of the client's management team. Review resident satisfaction results and other data to identify areas of improvement, share feedback with all team members to ensure resident and client expectations are met, and take appropriate corrective when needed to deliver desired outcomes. Improves service by communicating and assisting individuals to understand resident needs, providing mentorship, feedback, and individual coaching when needed. Stays aware of market trends and introduces new food and beverage products to meet or exceed resident expectations, generate increased revenue, and ensure client satisfaction. Empowers employees to provide excellent service that exceed resident and client satisfaction. Team Building & Management: Regularly lead team member meetings. Create a positive work environment by serving as a role model to demonstrate appropriate behaviors, make each person feel important and motivated to deliver a best-in-class hospitality experience for our residents. Establishes goals including performance goals, budget goals, team goals, etc. Solicits employee feedback, applies an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Identifies the developmental needs of others, coach, and mentor team members by providing feedback and training to achieve performance objectives and reach their fullest potential. Ability to cross-train abilities for all skills, promotes the professional growth and development of the entire team. Ability to find, train, and retain talent starting with behavioral based interviewing. Hires food & beverage leadership team members who demonstrate strong functional expertise, creativity, and entrepreneurial leadership to meet the business needs of the operation. Ensures employees are treated fairly and equitably. Empathetic leader while still being able to hold self and team members accountable. Preferred Qualifications: B.S. Degree in Food Services Technology/Management or related field; or A.A. Degree plus four years of directly related experience preferred. Five to seven years of direct foodservice operational management experience with inventory and purchasing knowledge and control. Strong knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Previous P&L accountability or contract-managed service experience is desirable. Strong supervisory, leadership, management, and coaching skills Strong communication skills, both written and verbal Ability to communicate on various levels to include management, client, customer, and associate levels. Excellent financial, budgetary, accounting, and computational skills Proficient computer skills to include various computer programs, Microsoft Office programs, e-mail, and the Internet. ServSafe Certified Apply to CCL today! CCL is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at CCL are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible 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. 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. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. CCL maintains a drug-free workplace. Req ID: 1448984 CCL Hospitality Group Caitlin Pham [[req_classification]]

THE KITCHEN MANAGER: the HEART of our operations. As the leaders of the kitchen, KMs are the culinary experts who keep our kitchens in pristine operating conditions. You get to select and motivate an elite group of back-of-house employees and manage the costs to ensure the overall financial success of the location. What we are looking for! You love working in a fast-paced, multi-faceted restaurant/entertainment scene You can communicate to your team in a way that inspires FUN! There isn't a station you cannot work and a team you cannot lead You can handle 100K days & working an average of 50-hour work weeks You enjoy new menu rollouts and love introducing new food items to our guests You thrive on instant satisfaction! There's nothing better than improving someone's experience or encouraging your team to elevate their performance Requirements: 21+ years of age 3+ years of Restaurant/Hospitality experience Proficient in managing the cost of goods sold and labor Ability to lead a team to create a memorable guest experience Proven experience in kitchen management Strong business acumen The ability to work weekends, nights, and holidays Not afraid to work in a fast-paced, noisy environment with distracting conditions What will you be doing daily? You are the head coach of a talented group of BOH employees, and you are responsible for hiring, training, developing, and retaining the best team possible Create a well-maintained, safe, secure, and sanitary environment for all guests and staff Managing food costs, tracking waste, and controlling kitchen labor costs Understanding, managing, and practicing safe food-handling procedures Collaborate with the rest of the management team to drive financial results and optimize profitability in your location PERKS! Competitive salary Quarterly bonus program Health, Dental, Vision, Long & Short-term Disability Employee Assistance Program Buster's Legacy Fund (Supports team members during difficult times) 401K matching plan FREE food FREE gameplay Large leadership team = multiple managers per shift FUN work environment Grow your career! Two FUN brands (Dave & Buster's and Main Event Entertainment) under one roof = Double the growth opportunities Dave & Buster's Inc./Main Event Entertainment is an Equal Opportunity Employer Salary Range: 71379 - 83976 We are an equal opportunity employer and participate in E-Verify in states where required.

Job Description Thank you for your interest at a great career opportunity with Chick-fil-A. Here, you are taking the first step towards a very rewarding career. Every job at Chick-fil-A will prepare you to be the best you can be. That is our promise to you. Here at Chick-fil-A, you'll have the opportunity to work closely with a highly motivated and driven Owner/Operator who is personally vested in your success. Your Success is our Success We encourage you to fill out your application completely and let us know your availability. Add a cover letter to help us get your unique personality. Our kitchen staff work in a fast paced, high energy environment. The responsibility of our kitchen manager is to oversee the production of the highest quality food with precision and accuracy, continually observing and implementing the proper quality-assurance and food-safety procedures. Kitchen Manager is generally offered as a full time restaurant job. Wages discussed at interview. The right candidate will have casual dining restaurant experience and a proven track record in leadership and facilities management. Prior experience as manager, supervisor, crew lead, shift lead, assistant manager, kitchen manager, BOH manager is very helpful to your success at this job. Requirements/Responsibilities We are looking for applicants who exhibit the following qualities: * Consistency and Reliability * Cheerful and Positive Attitude * Values Teamwork * Loves Serving and Helping Others Applicants must be able to: * Work Quickly and Efficiently * Follow Food Safety and Cleanliness Guidelines * Maintain Proper Quality Parameters Applicants will also be expected to be able work on their feet for several hours at a time and lift potentially heavy objects when necessary. Kitchen Manager is generally offered as a full time restaurant job The right candidate will have casual dining restaurant experience and a proven track record in leadership and facilities management. Prior experience as manager, supervisor, crew lead, shift lead, assistant manager, kitchen manager, BOH manager very helpful to your success at this job. Special Instructions Please do not send any emails, resumes, or call. We are making it really easy to apply for this position. Simply submit a ZippyApp application package which may include the Common Employment Application, Resume, and a Cover Letter. In your Cover Letter, please write a short paragraph describing yourself and why you would make a great addition to our team. ZippyApp is the Common Employment Application for online and mobile that allows you to apply for jobs with one click, and is being accepted at a growing number of businesses each day.

Objective: The Kitchen Manager is responsible for assisting the CDC with the leadership of the restaurant culinary operation, ensuring the highest level of guest satisfaction, employee engagement, and financial performance. The Kitchen Manager is accountable for back of house (kitchen) performance, ensuring continuous improvement in culinary operations. Responsibilities: Leadership Effectiveness Provides culinary leadership, including assisting the CDC with all restaurant level culinary planning and execution for assigned restaurant. Maintains a positive presence throughout the restaurant, including serving as a positive ambassador and role model of the Garces vision and standards. Facilitates a culture of commitment to Garces vision of inspired hospitality. Accepts accountability for restaurants culinary performance. Builds a winning BOH staff and along with CDC; recruits, selects, trains, assigns, schedules, coaches, and counsels kitchen employees to ensure the highest standards of culinary excellence and operational performance. Communicates job expectations and manages employee performance. Supports the continuous growth and development of BOH staff. Ensures a superior culinary experience for all restaurant guests. Consistently identifies, implements, and reinforces culinary standards, procedures and systems to ensure an exceptional guest experience. Business Effectiveness Continually strives to understand culinary standards and trends; guides and protects the culinary experience, constantly exploring the latest trends and opportunities for program growth and evolution. Understands and ensures culinary performance against company operating standards and metrics, including guest satisfaction, employee engagement, net revenue, COGS and labor cost, NOI and health, safety and sanitation standards. Ensures the continuous maintenance and performance of the restaurants BOH physical plant. Monitors and ensures that all food preparation areas and employees maintain the highest standards of public health, sanitation, and safety. Ensure proper food handling and safety procedures are in effect at all times. Supports the restaurant's sales, marketing and public relations efforts. Represents the restaurant and Group at various culinary events and in the media. Assists with sales building events and public relations activities, including dinners, cooking classes, etc. Consistently monitors and controls company assets, including all food, beverage, FFE and cash. Ensures the adequate security of all company human and financial capital and assets. Effectively resolves operational challenges and issues. Personal Effectiveness Ensures the highest level of integrity and accountability in all business dealings; serves as a role model for excellence in all he/she does. Follows through on all commitments. Makes personal development a priority, constantly seeking new ways to grow as a chef, leader and businessperson. Participates in ongoing culinary and personal development activities on an regular basis. Gets things done, on time and on budget. Builds and sustains positive relationships with all stakeholder groups, including employees, guests, partners, shareholders and the surrounding community. Serves as an ambassador of the restaurant to all stakeholder groups. Ensures that inspired hospitality and exceptional cuisine are our top priority; constantly explores and implements ways to enhance employee and guest satisfaction. Maintains a positive attitude and generates excitement for the restaurant. Prioritizes and reinforces teamwork and mutual cooperation and respect as hallmarks of restaurant performance. Manages personalities, preserves equity and cooperation, and resolves conflict as needed. Communicates consistently, candidly, and constructively to all stakeholder groups. Performs related duties as assigned by the CDC & GM..

Sabrina's Café Core Values Integrity * Accountability * Passionately Committed * Family Driven * Enlightened Hospitality This isn't just your next job - it's your opportunity to be part of an amazing team that delivers on our promise to meet and exceed our guest's experience the moment they walk through our doors! We offer opportunities for growth and career advancement and consider our employees to be our greatest asset. The Kitchen Manager is directly responsible for executing and training all kitchen functions and systems, including food ordering/purchasing, food preparation, certification of all BOH stations and maintenance of quality standards to include recipe adherence; sanitation and hygiene. Must be able to train and develop, provide feedback on performance and create and deliver development plans for all BOH staff. This position reports to the GM of the restaurant and CDO of the brand. Responsibilities Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking, and serving standards Make personnel decisions, including interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate Provide orientation of company and department rules, policies, and procedures and oversee training of new kitchen employees Fill in where needed to ensure guest service standards and efficient operations Prepare all required paperwork, including forms (line checks, temp logs), reports, and schedules, in an organized and timely manner 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 Ensure that all products are ordered according to predetermined product specifications and received in the correct unit count and condition. Deliveries are performed following the restaurant's receiving policies and procedures Control food cost, usage and waste by following proper requisition of products from storage areas, recipe adherence, and waste control procedures Oversee and ensure that restaurant policies and employee performance appraisals are followed and completed on a timely basis Meet labor objectives through accurate schedule writing by knowing sales forecasts while ensuring that all positions are staffed as needed, and ensuring that appropriate staffing levels are always maintained Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any violations of company policies, rules, and procedures Own the training of kitchen personnel in the safe operation of all kitchen equipment and utensils Responsible for training/accountability of 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 Provide safety training per training program, lifting and carrying objects, and handling hazardous materials Qualifications A minimum of 3 years of experience in varied kitchen positions, including food prep, line cook, and expediter At least 2 years of experience in a similar leadership capacity Must be able to professionally communicate clearly with all managers and kitchen and dining room personnel Be able to reach, bend, stoop and frequently lift up to 50 pounds Display the required leadership, food spec & culinary skill set to effectively lead every shift from open to close Must be very hands on and have the physical stamina to be in a standing position for long periods of time We Offer: A daytime schedule with no night shifts ever Competitive pay and benefits including health & PTO Opportunities to advance 401K Program Tuition Reimbursement

About the role The Kitchen Manager at WinKitchen is responsible for overseeing all kitchen operations, ensuring the quality and efficiency of food production. This includes managing kitchen staff, maintaining inventory levels, and ensuring all food safety standards are met. The Kitchen Manager works closely with the management team to maintain operational efficiency, minimize waste, and ensure a high standard of food quality. What you'll do Kitchen Operations & Staff Management Oversee daily kitchen operations, including food preparation, service, cleanliness, and safety. Support and assist kitchen staff on the line and during peak hours as needed. Manage kitchen staff: hiring, scheduling, training, coaching, and performance management. Lead and facilitate daily pre-shift meetings and staff communications. Coordinate and document employee training (e.g., ServSafe, harassment, product knowledge). Handle payroll processing, timecard approvals, and maintain attendance tracking. Prepare and post employee schedules in alignment with labor forecasts and payroll budget. Food Safety, Sanitation & Compliance Ensure compliance with all food safety regulations, TSA requirements, and company/Marketplace policies. Maintain a safe and sanitary environment across all areas: front line, prep, and storage. Ensure completion of all cleaning tasks and maintenance procedures per Standard Operations Manual. Verify that temperature and waste logs are completed daily (AM/PM). Conduct regular equipment inspections to ensure preventative maintenance is completed. Inventory & Cost Control Maintain accurate inventory levels and track food costs. Oversee receipt of inventory orders: reconcile deliveries, enter items into POS, and file packing slips. Submit monthly inventory reports and generate invoices for airline vouchers and catering orders. Analyze sales and inventory data to recommend menu promotions and support staffing decisions. Cash Handling & Financial Oversight Adhere to and ensure compliance with company cash handling policies. Count Safe funds and deposits on daily basis. Verify cash register drawers, make change, and prepare bank deposits. Serve as the primary contact for armored car service for cash pickups. Customer Service & Issue Resolution Address and resolve staff and customer concerns not escalated to management. Manage catering operations including staffing, fulfillment, and client communications. Handle administrative tasks, special events, and vendor coordination. 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. Minimum of 3 years of experience in kitchen management or chef-level leadership. Experience with Asian cuisine is a plus. Must pass a TSA federal background check to work in the airport. Proven experience in inventory control, cost analysis, and purchasing. ServSafe Certification required. Strong leadership, team-building, and communication skills. Ability to work hands-on in a fast-paced, high-volume environment. Familiarity with POS systems, digital inventory/order management platforms, and recipe management/food costing software is a plus. Physical Requirements Prolonged periods standing and walking. Must be able to access and navigate all areas of restaurant. Must be able to lift up to 25 pounds at times. May be required work in excessive heat and cold in association with the kitchen environment.

Kitchen Manager Job Type: Full-Time, Salaried (Exempt) Salary: Starting at $55,000 annually PRESS START to join our team and level up your skills! We're all about classic arcade games, craft beer (tap fresh, no cans or bottles), and loud fun. We built it this way. Barcade is hands-on by design. Since opening our first location in an old metal shop in Williamsburg, Brooklyn in 2004, we've grown to nine locations across six states, all still owned and operated by the original co-founders. Barcade is hiring a Kitchen Manager to lead back-of-house operations with a hands-on approach. You'll partner with the General Manager to manage inventory, uphold food safety standards, and keep the kitchen clean, sharp, and running smoothly. You'll also be managing the kitchen directly from the kitchen, working the line, running expo, and setting the tone for your team every shift. Kitchen Manager: What You'll Do Service leadership: Run the line and expo when needed. Keep service smooth, timing sharp, and the staff focused. Inventory & ordering: Manage weekly orders, track inventory, and control waste. Food safety & cleanliness: Ensure health department compliance and daily sanitation standards. Cost control: Monitor food and labor costs and make operational adjustments as needed. Menu execution: Maintain recipe consistency and help develop specials in coordination with the Culinary Director. Scheduling: Build BOH schedules based on business volume and labor targets. Team development: Hire, train, coach, and lead a high-performing kitchen team. Collaboration: Partner with FOH and the GM to align on events, prep, communication, and execution. Communication: Lead with clear communication, update your team on changes, and create a kitchen where everyone knows the play. What You'll Need to Succeed At least 2+ years of experience as a kitchen manager in a full-service or high-volume setting Ability to lead in a fast-paced, ticket-driven kitchen during nights, weekends, and holidays Strong leadership experience including staff supervision, scheduling, and performance management Proficiency in line work, prep, station setup, and recipe execution Experience with inventory management, vendor communication, and cost control Knowledge of local food safety regulations, inspections, and cleaning protocols Ability to lift up to 60 lbs and work on your feet for 8 - 10-hour shifts Strong interpersonal and communication skills across teams and departments The Perks Salary range: starting at $55,000 annually, with eligibility for a quarterly bonus after successful training Paid time off Medical, dental, and vision insurance 401(k) plan Employee discount on food and beverage The Original Arcade Bar Barcade is the originator of the arcade bar concept and the largest operator of arcade bars in the United States. Barcade locations feature 40 to 75 video games and pinball machines mostly from the classic period of the 1980s as well as 24 American craft beers on draft. In addition to beer, Barcade locations offer a full bar with craft spirits and cocktails and creative variations on classic pub food. All Barcade locations are certified green by the Green Restaurant Association, a national non-profit organization that recognizes and certifies environmentally responsible restaurant and bar operations. Barcade is proud to be an Equal Opportunity Employer. We're committed to building a diverse and inclusive team and do not discriminate based on race, color, religion, national origin, sex, gender identity, sexual orientation, age, disability, genetic information, marital status, veteran status, or any other protected category under applicable law. Barcade participates in E-Verify to confirm the identity and employment eligibility of all new hires. All employment offers are contingent upon the successful completion of Form I-9 and E-Verify verification.

Run the Heart of School Meals - Become a Kitchen Manager! Are you ready to lead a team, run a kitchen, and feed hundreds of students every day? As a Kitchen Manager, you'll take ownership of daily operations in a school cafeteria-managing staff, ensuring food safety, and delivering great service. If you have a passion for food, strong organization skills, and leadership experience, this is your chance to make a real impact in your community. Position Summary The Kitchen Manager is responsible for the daily food service operations at an assigned school site. This includes overseeing food preparation and service, training kitchen staff, managing inventory, maintaining cleanliness and safety standards, and ensuring compliance with federal, state, and company policies. The role requires both hands-on support and leadership in a fast-paced kitchen environment. Key Responsibilities * Oversee all food production and service to meet quality, safety, and portion standards * Train and supervise kitchen staff on recipes, equipment safety, and sanitation * Prepare daily and weekly paperwork, reports, and schedules * Monitor inventory and ensure proper ordering, receiving, and storage of supplies * Maintain equipment cleanliness and report any repair needs * Enforce compliance with HACCP, health department regulations, and ServSafe standards * Manage labor and ensure schedules align with staffing and budget needs * Uphold company policies and administer fair, consistent performance evaluations * Ensure accurate temperature logs, cleaning schedules, and food safety documentation * Follow proper cash handling and reconciliation procedures * Act as the on-site leader responsible for smooth, safe, and efficient kitchen operations * Submit reports and complete tasks on time as assigned * Perform other duties as needed to support the school and food service program Qualifications * High school diploma or equivalent required * ServSafe certification required (or must be willing to obtain prior to start) * Food service experience required; school nutrition experience preferred * Prior supervisory experience strongly preferred * Inventory and ordering experience preferred * Strong communication, time management, and multitasking skills * Reliable transportation required * Comfortable working around children and within a school environment * Must pass a background check and fingerprint screening * Experience with POS systems and online reporting preferred * Basic math and computer literacy required Physical & Work Environment Requirements * Ability to stand for full shift and lift up to 50 pounds occasionally * Frequent walking, reaching, bending, and use of hands * Moderate kitchen noise level and fast-paced working conditions * Full-time schedule Monday through Friday, with some extended weeks as needed * May require participation in company meetings or trainings We are an Equal Opportunity Employer, Gender/Minority/Veterans/Disabled and participates with E-Verify Employment Eligibility Program

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

Additional Information Job Number 25185708 Job Category Food and Beverage & Culinary Location Philadelphia Airport Marriott, 1 Arrivals Road Terminal B, Philadelphia, Pennsylvania, United States, 19153VIEW ON MAP (**************************************************************************************************************************************************************************** Schedule Full Time Located Remotely? N Position Type Non-Management POSITION SUMMARY Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food & Beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Address guests' service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATION Education: Technical, Trade, or Vocational School Degree. Related Work Experience: 4 to 6 years of related work experience. Supervisory Experience: At least 2 years of supervisory experience. License or Certification: None At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of "Wonderful Hospitality. Always." by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that's synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you. JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you're happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand's namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you'll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That's The JW Treatment. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food & Beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Address guests' service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATION Education: Technical, Trade, or Vocational School Degree. Related Work Experience: 4 to 6 years of related work experience. Supervisory Experience: At least 2 years of supervisory experience. License or Certification: None At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

CHEF-IN-TRAINING [Restaurant Team Member] $16 - $18 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS! ABOUT THE ROLE: The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. We teach individuals who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. YOU WILL: Prep, mix, and cook vegetables, proteins, grains etc using recipes as a guide and taste buds for validation. Gain exposure to different stations within the DIG kitchen including but not limited to garde manger, grill, roast, market line, guest concierge and delivery/packout. Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl). Work to support the team during peak and off peak service, by pitching in wherever and whenever necessary. Multi-task and move in the kitchen for extended periods of time. These physical requirements may be accomplished with or without reasonable accommodations. Help to maintain the “A” lettergrade by following Department of Health and DIG food safety standards. Demonstrate professional maturity and strictly uphold DIG's anti-discrimination & anti-harassment policies. Go home feeling fulfilled knowing you are a part of a bigger mission to rebuild the food system. YOU HAVE: A passion for real, good food and a desire to learn culinary practices and skills. The ability to demonstrate and execute a strong work ethic. The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations. The ability to perform other physical requirements such as seeing, hearing, speaking, reaching, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations. A team-oriented focus. You have a deep appreciation for the people you work with and help to support the restaurant's success. Excellent communication skills, both verbal and written. A desire to create exceptional employee & guest experiences. An eye for detail and solving challenges. A desire for growth in our brigade. WORK PERKS: Aside from the standard fare (competitive pay) we also offer: Opportunities for GROWTH in a TEAM environment Competitive Pay & potential to earn tips Paid Time Off 401K programming Parental leave Thanksgiving, Christmas and other Holidays Off Flexible Scheduling: Part Time and Full Time Hours Complimentary DIG lunch everyday Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: ****************************** NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law (“Protected Status”).