Kitchen manager jobs in Lynn, MA - 1,430 jobs

Text "Pasta" to 30437 to apply now! By texting Pasta to 30437 you will opt-in to receive hiring messages and account related messages from Carrabba's Italian Grill. Text HELP for help or ******************. Msg&data rates may apply. Msg freq varies. Text STOP to cancel. For terms, visit paradox.ai/legal/terms-of-use. Privacy policy can be found at paradox.ai/privacy-policy. At Carrabba's Italian Grill, we value having fun and creating memories that last a lifetime. Our atmosphere and hospitality for our guests are old-world Italian with a new world feel. We provide our team members with a place to gain valuable experience, career growth and a sense of pride. Our goal is to allow your passion for food, family, and hospitality to create memorable experiences for all our guests. As a Restaurant Kitchen Manager, you will be responsible for the daily operations of all back-of-the-house functions for your assigned restaurant and for providing nothing but the finest food for our customers. This will include leadership of all kitchen employees as well as ensuring that all recipes, food preparations and presentations meet Carrabba's specifications and commitment to quality. JOB RESPONSIBILITIES Your specific duties as a Restaurant Kitchen Manager will include: Directing and checking the progress of the prep staff and checking for food quality and consistency Assisting in the hiring and training of back-of-the-house employees Implementing effective security protocols to always ensure the ongoing safety of both our employees and guests. Preparing kitchen equipment and production areas daily to boost productivity and reduce waste Compliance with operational, safety and sanitation standards, company policies, federal/state/local laws, and ordinances; all health inspections meet required state standards. Ensuring that operational basics and standards are adhered to including line checks, testing, training, recipe adherence, window management, cook times, etc. Verifying that all menu items are made according to recipe and presented to Carrabba's specifications Managing staffing levels and shift assignments Keeping kitchen, dish, and storage areas clean and organized Checking and balancing product inventory from previous day of business as well as placing food and supply orders Setting excellent customer service and work examples JOB REQUIREMENTS As a Restaurant Kitchen Manager, you must be dependable, self-reliant, and passionate about great food and exceptional customer service. It is vital that you combine strong organizational and prioritization skills with professional dedication and a team-oriented attitude. Specific qualifications include: Minimum 3 years of restaurant management experience, (Culinary or Kitchen management preferred) Preferred experience in leading within a Full-Service Casual Dining or Casual Plus environment Previous exposure to a scratch kitchen, a plus Availability to work a flexible schedule Minimum 21 years of age with legal authorization to work in the United States Ability to relocate, a plus Bilingual, a plus Bloomin Brands offers benefits such as medical, dental, vision, and 401k. Further details around eligibility and additional benefit offerings can be found at ********************************** Compensation Range: Varies by Location - with potential for bonus based on eligibility and other business factors We value diversity and are proud to be an Equal Opportunity Employer. We are committed to providing all individuals employment consideration regardless of race, color, religion, sex, national origin, age, disability, marital status, veteran status, sexual orientation, genetic information or any other protected characteristic under applicable law. Application Instructions: Join for the Fun, Stay for the Career! If you are looking for a great place to work, have fun, and make money, click the link below to apply! A new window will open where you can complete your application with the help of our virtual assistant Tony. We look forward to hearing from you!

Wolfoods operates summer camp kitchens across the country between May - September. We are looking for an experienced, motivated, and capable FOOD SERVICE OPERATIONS DIRECTOR. IS NOT LOCAL. You will be living abroad on‑site for the term of the contract. This is a HANDS-ON & demanding position!! All lead staff will live on site at the job location - Room, Board, & Travel Expense Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combinations of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross‑contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast‑paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership. This job requires initiative, leadership, hands‑on self‑reliance, and judgment. Duties & Responsibilities: Perform all duties toward the goal of providing excellent guest service in an efficient manner Develop effective schedules for the staff based on levels of business and budgetary guidelines Schedule and coordinate all side work for personnel Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation Maintain appearance and uniform standards Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation Work with the chef on duty in maintaining high standards of food presentation and sanitation Train and develop all FOH dining personnel Provide ongoing feedback to all service personnel concerning standards and performance Communicate with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation Frequently interact with diners for general feedback Ensures the dining hall is open and prepared 15 minutes prior to service Implements a checklist system to facilitate the dining hall throughout the day. Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources Is knowledgeable of all menus and specifications Maintain constant follow up with dining hall standards Follows company standards for safety practices to minimize risk to self and others Responsible for daily reporting Effectively communicates with subordinates, co‑workers, and supervisors Able to motivate and foster a positive work environment Attend related in‑service training and staff meetings Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies Professionally Interact with Campers, Staff, & Parents Control Inventory Place Orders Project Management Communication Uphold Wolfoods Standards of Service, & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Use weights and measures to properly execute recipes Prepare all menu items and special request events Follow standardized recipes Ensure that production is accurate in timing, quantity, quality, and plating Actively lead in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production Estimate production needs, establishes par levels, orders adequate supplies, and maintains inventory Places accurate food orders ahead of time Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events Assist in developing and tasting recipes Assist in planning menu Recommends equipment purchases May act as a Front of House supervisor when necessary Qualifications & Experience: 4+ years Commercial Kitchen Experience in a Lead Role Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to Self‑Motivate High Level Computer Literacy Recognize and Uphold Health Department Standards Able to both lead a team & take direction Minimum 6‑day work 70‑hour week Must live on‑site in a rural setting with the possibility of shared living spaces Must be able to stand for long periods of time Must be able to lift and carry 50 pounds Must be able to bend, stretch, and reach for extended period of time Must be ServSafe Manager Certified Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Ability to work under pressure in environments that are above/below average temperatures Must be able to cook from scratch Institutional and batch cooking experience - Highly Desired Ideal candidates are: Looking for seasonal, summer opportunities Enjoy the challenge of a high‑volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLfoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLfoods is changing the perception of camp food into something more 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. #J-18808-Ljbffr

A leading food service management company is looking for a Food Service Director in Boston. The role involves overseeing food service operations in a correctional facility, managing a team, ensuring compliance with food safety regulations, and maintaining high service standards. Candidates should have management experience in food service environments, knowledge of kitchen sanitation, and a ServSafe certification. This role offers the opportunity for growth and comprehensive benefits, including medical and retirement savings plans. #J-18808-Ljbffr

Alltown Fresh is looking to expand our family by adding a Chef to our team! Our Chef will take ownership of kitchen operations and will manage all aspects of the food service and beverage operations. At Global Partners, business starts with people. Since 1933, we've believed in taking care of our customers, our guests, our communities, and each other-and that belief continues to guide us. The Global Spirit is how we work to fuel that long term commitment to success. As a Fortune 500 company with 90+ years of experience, we're proud to fuel communities-responsibly and sustainably. We show up every day with grit, passion, and purpose-anticipating needs, building lasting relationships, and creating shared value. : * Coordinate work responsibilities and prep lists for the culinary team. * Ensure compliance with applicable health codes and regulations. * Establish maintenance and cleaning schedules for equipment, storage and work areas. * Participate in interview process and selection of kitchen staff. * Follow food safety best practices; ensure culinary team does the same. * Work with supervisor on new menu items that will draw diners into the restaurant. * Coach the sous chef and culinary team to perform at their best. * Take on extra duties as needed, such as cleaning, working line, when the kitchen is short-staffed. * Ensure a great experience for all guests. Respond to guest complaints or inquiries. * Solicit guest feedback, input and information through various communication vehicles. React to information and create a plan to consistently meet expectations of all guests. * Oversee and act on all kitchen processes to include proper ordering, production planning, product handling and display. * Responsible to meet and/or exceed kitchen and beverage performance and profitability goals by managing food cost, inventory and payroll. * Analyze kitchen results and trends. Prepare and execute action plans to leverage the store's fresh food strengths and address areas of opportunity to ensure food service profitability. * Execute and communicate all marketing programs, strategies and initiatives to culinary team. * Partner with the General Manager on all matters relating to kitchen recruiting, hiring, training, coaching, employee engagement and performance management. * Recognize team and team members for a job well done. * Organize regular meetings/trainings to keep culinary team up to date on current events. * Ensure execution of established safety, security, quality and store operations policies, procedures and practices. * Other duties as assigned by supervisor. Additional Job Description: * Leadership experience required, leadership experience in a food service environment preferred. * Must be available to work flexible hours that may include early mornings, weekends and or holidays. * Prior leadership and team management in a kitchen environment required. * ServSafe Certification. * Understanding of safe food handling and storage. * Must be able to perform the following physical behaviors repetitively throughout a shift: standing, walking, handling, reaching horizontally, grasping firmly, reaching above the shoulder, reaching below the waist, pushing buttons, bending, stooping, squatting, crouching. * Must be able to lift and carry up to 50 lbs. * None High School Diploma or equivalent preferred. Pay Range: $61,000.00 - $79,000.00 The pay range for this position is outlined above. The final amount offered at the start of employment is determined based on factors including, but not limited to, experience level, knowledge, skills, abilities and geographic location, and the Company reserves the right to modify base salary at any time, including for reasons related to individual performance, Company or individual department/team performance and market factors. Our Commitments to You * Coins! We offer competitive salaries and opportunities for growth. We have an amazing Talent Development Team who create trainings for growth and job development. * Health & Wellness - Medical, Dental, Visions and Life Insurance. Along with additional wellness support. * The Road Ahead - We offer 401k and a match component! * Professional Development - We provide tuition reimbursement; this benefit is offered after 6 months of service. What to Expect From the Hiring Process We value passion and potential. Please apply if you're qualified and interested-we'd love to hear from you. A member of our Talent Acquisition team will review your application and may connect you with the hiring manager if your experience is a strong match. Interviews are conducted virtually and in person, depending on the role. We'll provide more details about next steps if selected to move forward. Global Partners LP is an equal opportunity employer. We foster a company culture where ideas from all people help us grow, move and thrive. We embrace the diversity of all applicants and do not discriminate against race, color, religion, sex, age, national origin, sexual orientation, gender identity, disability, protected veteran status or any other basis prohibited by federal, state or local law. If you have a disability and need an accommodation to apply, please contact our recruiting department at ************ or 781-7GP-WORK. * Disclaimer: At Global Partners, we don't use lie detector tests for any employment decisions. We follow all the rules and regulations, so we need to let you know: In Massachusetts, it's illegal to require or administer a lie detector test as a condition of employment of continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability.

Future Chefs (futurechefs.net) prepare Boston high school students to complete high school ready for quality employment and post-secondary education. With a focus on positive youth development, Future Chefs provides authentic work-based learning in a kitchen setting to prepare teens with the basic cooking skills needed to enter the culinary industry and most importantly the job readiness and essential skills to succeed in any field. Future Chefs believe that every young person is unique and flourishes in respectful, safe, stimulating settings that provide opportunities for growth, and relationships with caring, supportive adults who honor students lived experiences. Future Chefs occupies 5,770 square feet of meeting, kitchen, and office space on the first floor of The Clarion in Roxbury. Our youth-centered programming also includes community-based collaborations that directly and indirectly support our mission. Future Chefs is a fiscally sponsored organization of Third Sector New England, Inc. (tsne.org). Who You Are You are an enthusiastic, experienced culinary professional with a desire to share your broad culinary knowledge and passion for cooking in a community-based, after-school, and out-of-school setting. You bring creativity, technical expertise, and vision to menu development, catering, and event production, with the ability to deliver high-quality food at scale while designing menus that are engaging, culturally responsive, and aligned with program goals. You take pride in producing excellent food that reflects professionalism, safety, and sanitation standards, and you hold yourself and others accountable to the highest level of kitchen operations. You are equally comfortable teaching in the kitchen with youth and supporting adult staff to deliver curriculum with excellence. You want to develop the leadership and culinary knowledge of participants and adult staff. You are a passionate lifelong learner, highly organized, and committed to leading and upholding a diverse, inclusive, equitable, and welcoming culinary setting. You understand that Future Chefs is not a traditional kitchen environment. You are excited to help shape an alternative kitchen culture-one that centers youth, values essential life and leadership skills, and intentionally contrasts with some of the industry's norms. You believe teamwork, communication, initiative, and respect are as important as culinary technique, and you see your role as developing not just skilled cooks, but future leaders. You are a direct and respectful communicator who seeks to develop and uphold the systems needed to support a safe, professional, productive, and welcoming working environment. You do not waste resources and work to maintain and teach the highest standards in the kitchen. You embrace excellence as you strive to instill it in others. All the work in the kitchen with our young people serves the programming goals at Future Chefs. You are a willing collaborator in achieving those goals, exude positivity, and model a healthy lifestyle. Responsibilities The Senior Culinary Manager (SCM) is the lead culinary professional at Future Chefs, responsible for ensuring the quality and impact of all culinary programming. This role combines hands-on teaching with youth, coaching and supporting culinary staff, and collaborating with the program team on youth-led culinary enterprises and events. The Senior Culinary Manager supervises the Culinary Team, serving as a mentor, sounding board, and resource for program delivery. While not responsible for overall event management, the SCM ensures that all youth-led and community-facing events meet high culinary standards and reflect Future Chefs' quality expectations. The primary focus remains curriculum delivery, youth engagement, kitchen operations, and staff development, with accountability for the culinary excellence of all programming. Essential Job Functions Culinary Education & Youth Development Directly deliver Future Chefs' culinary curriculum to youth participants, leading hands-on instruction in the teaching kitchen. Actively coach and mentor young people during daily programming, modeling professional kitchen standards, teamwork, and a work-readiness mindset. Train, support, and observe culinary instructors to strengthen their curriculum delivery and instructional practices. Collaborate with Program Staff to assess youth skills, share progress updates, and reinforce coaching and career exploration goals. Lead field trips, workshops, and guest chef experiences that expand youth exposure to culinary careers and food traditions. Kitchen Operations & Food Production Oversee daily kitchen operations in a licensed professional kitchen, ensuring compliance with health, safety, and sanitation standards. Manage scheduling, production calendars, and workflow for year-round programming. Supervise menu planning, recipe testing, and preparation for instructional activities. Implement systems for food procurement, inventory control, and waste reduction. Maintain preventative maintenance schedules and ensure safe operation of equipment and facilities. Ensure all required inspections, certifications, and licensing requirements are met on schedule. Culinary Events & External Partnerships Supervise and support the Culinary Instructor & Events Specialist in planning, execution, and delivery of external culinary events (e.g., catering, team-building events, private functions, etc.). Provide oversight and guidance to ensure events meet high culinary standards and align with youth development goals. Serve as a sounding board and occasional backup when additional leadership is needed during events. Support relationship-building with local chefs, industry leaders, and vendors to expand Future Chefs' culinary network and youth opportunities. Staff Supervision & Professional Development Supervise, coach, and evaluate 2-4 culinary staff, fostering a collaborative, inclusive, and professional kitchen culture. Lead scheduling, delegation, and capacity planning to ensure balanced workloads across culinary staff. Provide mentorship, professional development, and growth opportunities for staff to build both culinary expertise and youth development skills. Promote a welcoming, equitable, and respectful environment for both staff and youth. Strategic Leadership, Administration & Collaboration Collaborate with the Director of Programs and Partnerships to align culinary programming with organizational goals and youth outcomes. Advise the Leadership Team on culinary trends, staff development, and resource needs. Participate in annual program planning, budgeting, and outcomes measurement. Partner with the Development team to support fundraising efforts, donor events, and storytelling. Track and report culinary program data, ensuring alignment with organizational learning and evaluation systems. Qualifications 5+ years managing culinary operations in a professional kitchen (e.g., full-service restaurant or institutional kitchen). Experience with, or strong interest in, working alongside young people from diverse backgrounds, with a focus on equity and inclusion. Supervisory experience leading a team of two or more in a culinary setting. Strategic and intentional in supporting young people's growth, leadership, and confidence. Proven track record managing catering and food production for onsite and external events. Coaching and mentoring supervision style to support professional growth and career pathways. Strong foundation in savory cuisine, preferably in upscale or fine dining, with depth across a variety of cuisines. Experience applying Positive Youth Development principles in a culinary setting, or willingness to build this skill through professional development. Ability to share culinary expertise in ways that are accessible, engaging, and instructive. Commitment to advancing opportunities for young people of color and fostering inclusive kitchen environments. Clear, effective communication and strong organizational skills. Collaborative approach to working as part of a responsible, productive team. Special Job Requirements Available to work after school hours, summers, and occasional weekends. CORI/SORI check ServSafe Manager Certification. Physical Demands/Work Environment The physical demands described here are representative of those for this position. Reasonable accommodations will be made to enable individuals with disabilities to perform the functions. Work is performed in an office environment and in close proximity to other workers. While performing the duties of this position, the employee is required to: Handle, or feel objects, tools or controls; Reach; traverse; sit (usually for longer periods of time); occasionally ascend/descend; and position self (to) move; Occasionally lift and/or move up to 25 pounds; The noise level in the work environment is usually moderate; Job is not subject to significant occupational or environmental hazards; Likelihood of personal injury would be relatively slight; Environmental and work hazards are not present to a measurable degree. Compensation and Benefits Location: Work will be primarily performed onsite; 305 Roxbury, MA 02120. Schedule: Monday - Friday, 37.5 hours per week; availability to work after school hours, summers, and occasional weekends. Compensation: The salary range for this position is $70,000 - $75,000 annually. Benefits: This position is eligible for a full benefits package including: Generous Paid-Time-Off (PTO): twelve paid holidays, three weeks of vacation, one week of personal holiday, and ability to accrue up to 487.5 hours of health leave time for benefited staff. 80% Employer-paid, offering some $0 deductible Health Insurance through Harvard Pilgrim along with several low-deductible plans; Low-cost Harvard Pilgrim Dental and Vision. Flexible Spending Accounts (FSA) for Health and Dependent Care. Employer-paid Life, Long- and Short-Term Disability Insurance. Employer-paid Pension and Employee-paid 403b plan through TIAA. ...and more! TSNE/FC strives to achieve excellence through a diverse, equitable, and inclusive work environment that embraces all of our individual and collective differences. Black, Indigenous, People of Color, Middle Eastern and North African, Bilingual and/or Bicultural candidates, and LGBTQ2SIA+ candidates are encouraged to apply. We value and honor the unique talents, learning styles, and lived experiences of each individual that enrich and strengthen our workplace culture, and we are proud to be an equal opportunity and affirmative action employer. All employment conditions are based on an individual's performance and job qualifications. TSNE/FC prohibits discrimination and harassment of any kind based on race, creed, color, religion, native language, gender, sexual orientation, gender identity/expression, national origin, physical or mental disability, age, genetic information, veteran status, marital status, parental status, pregnancy, race-based hairstyles, or any other protected characteristic stated by federal and state law. Regardless of any class' protection under the law or lack thereof, TSNE/FC celebrates diversity and values the strengths that come with having a diverse team of employees. It is represented in our workplace culture, and it is who we are. TSNE/FC's EEO statement extends to volunteers, interns, contractors, vendors, and clients.

About US One of the things that make our company so distinctive is the brick oven at the center of each restaurant. Bricks have long been regarded as one of the strongest and most stable building materials throughout history. The 936 bricks that make up each one of our brick ovens are the cornerstone of our kitchen and the foundation of our authentic flavor. Individually, each of these bricks is strong and unique. Together, they insulate the environment that serves as both the backbone of our culture as an organization and the authenticity of our promise to our guests. The Culinary Manager (KM) is a high energy, passionate individual who will be responsible for all kitchen operations on an opening, mid or closing shift including supervision of a culinary team, made from scratch food preparation, safety and sanitation and all to ensure Absolute Guest Satisfaction. The KM is responsible for proper staffing, scheduling and staff development of all culinary team members. This role is also responsible for leading and managing all front of house activities during assigned shifts and must be able to lead all operational activities associated to the front of house. Requirements Primary responsibilities: * Selecting, scheduling, training, developing, mentoring, and leading a team of talented culinary professionals. * Continuously strives to develop all culinary team members by giving timely, honest, and ongoing coaching through one-on-ones and performance evaluations. * Adheres to the operational basics and standards with total commitment and passion: working with the entire culinary team accountable for maintaining proper culinary standards and expectations. * Maintaining high food quality through recipe adherence, accurate production planning, ensuring proper sanitation/safety standards, and service production time standards. * Drive and deliver sales and profitability through operational excellence including responsibility for food cost, labor costs, and kitchen supplies. Position Requirements: * Must have a minimum of 3 years of experience working in an upscale or polished casual full-service restaurant with annual sales of $2.5M plus. * Strong passion for culinary excellence and guest satisfaction both internal and external with the ability to transfer that passion to the entire culinary team through ongoing coaching. * Must be an actively engaged manager who will commit to unlocking employee potential to drive high performance. * Exceptional attention to detail and have the ability to hold others accountable to the high standards of exceptional service and food quality i.e. Absolute Guest Satisfaction. * Proven success working with corporate systems, methods, and processes that contribute to great execution and deliver bottom-line results. * Stable job history which demonstrates upward career progression. * Exceptional communication skills and fluent in English. * Must be able to stand and walk for periods of eight to ten hours in length each shift. * Must be able to reach, bend, balance, and transport various objects weighing up to 50 lbs repeatedly during a shift.

Join the team responsible for crafting a fresh landmark that emphasizes cultural appreciation among colleagues and the pursuit of greatness. At Raffles Boston, we recognize the immense worth of our distinct cultural heritage, and we are dedicated to ensuring that it is comprehended and embraced by each team member. This commitment begins the instant a prospective colleague connects with us and extends throughout their entire journey with the hotel. Job Description The Sr. Catering Sales Manager - Wedding Specialist is responsible for effectively soliciting and becoming familiar with all accounts in his/her market segments. He/she is also responsible for prospecting and closing on assigned accounts/territory to positively impact hotel revenues. Primary market includes handling of wedding related inquiries and leads, driving conversion on this business and management of logistics. The Sr. Catering Sales Manager - Wedding Specialist is responsible for administrative and office responsibilities as assigned in an effort to support the operations of the Sales and Catering departments. Actively prospect and sell the hotel to local catering market segments while providing the catering department administrative support or duties as assigned. Strong performance from this position will result in greater hotel exposure, client satisfaction, repeat business, and an enhanced revenue stream. Attend all required departmental meetings. Develop a full working knowledge of the operations of the hotel, including Food and Beverage, Guest Services and Reservations. Develop a complete knowledge of company and department sales policies and SOP's, and ensure knowledge of and adherence to those policies by the sales team. Invite clients to the hotel for entertainment, lunches, and tours. Assist in implementing special promotions relating to direct sales segments, i.e. parties, sales blitzes, etc. Assist in the preparation of required reports in a timely manner. Conduct a professional, thorough site inspection of the hotel with clients, exhibiting key features and benefits of the property. Use your property's computerized sales management system to manage the hotel's business, including (but not limited to) generating reports, entering business, blocking space and building accounts. Meet and greet onsite contacts. Develop networking opportunities through active participation in community and professional associations, activities and events. Review meeting planner evaluations with the Director of Catering to ensure that issues receive follow-up. Prepare Event Orders (EOS) as per client needs, as assigned. Prepare Event floor plans as per client needs, as assigned. Responsible for meeting and exceeding personal sales food, beverage and rental revenue goals, monthly, quarterly and yearly. Develop existing clients and effectively solicit new sales prospects and former clients for the purpose of selling catering services and banquet space Specifically handle the wedding market and secondarily manage social and corporate catering market Develop list of prospective local clients through sales calls, sales blitzes, referrals or inquiries. Discuss catering requirements, calculate costs, negotiate price and prepare sales proposals, suggest menu modifications in response to customer needs, and up sell services and resources to clients whenever possible. Solicit and maintain ongoing contact with active accounts to promote repeat business; continuous contact with former accounts to identify the need for additional catering services and to solicit repeat business. Promote catering services, food and beverage and banquet facilities through direct client contact to maximize profits from food & beverage revenues and meeting room rental. Maintain ongoing relationships with hotel clients and negotiates contracts and agreements. Establish client base of organizations, associations, social and corporate businesses through direct outside and inside sales effort. Clearly communicate details of events to client and hotel departments via banquet event orders and internal meetings Conduct tours of the hotel function space and guestrooms; entertain qualified potential clients. Present for client events at the hotel to insure a smooth delivery of arrangements Accurately forecast individual booking revenues and cancellations; accurately track consumption on all bookings. Assist the client in menu planning; coordinate food, beverage, meeting room set-up, and other services as requested by the client; ensure all requirements are communicated and completed to the clients specifications. Respond quickly to guest requests in a friendly manner. Follow up to ensure guest satisfaction within 24 hours. Approach all encounters with guests and employees in a friendly, service-oriented manner. Maintain regular attendance in compliance with Accor and Raffles Boston Standards, as required by scheduling, which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming, which include adhering to the proper dress code and wearing nametag while working. Comply at all times with Accor standards and regulations to encourage safe and efficient hotel operations. Adhere to all Fairmont Opera Sales & Catering Standards and procedures including appropriate trainings Finalize Programs - Develop menus and agendas, insure BEOs are issued, and complete all pertinent correspondence with outside vendors. Adjust function space in order to ensure maximum potential revenues. Payment of Functions - Establish payment methods of catered functions. Participate in daily lead meeting to maximize revenues and communicate potential new business, weekly catering sales meeting, daily BEO meetings as necessary and monthly department meetings Qualifications Education & Experience: At least 5 years of catering sales management experience including wedding planning. Physical requirements: Flexible and long hours sometimes required. Light work - Exerting up to 20 pounds of force occasionally, and/or up to 10 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move object. General Requirements: Must be able to effectively communicate both verbally and written with all levels of employees and guests in an attentive, friendly, courteous and service oriented manner. Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests. Must be able to multitask and prioritize departmental functions to meet deadlines. Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner. Attend all hotel required meetings and trainings. Maintain regular attendance in compliance with the Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming. Comply with the Hotel Standards and regulations to encourage safe and efficient hotel operations. Maximize efforts towards productivity, identify problem areas and assist in implementing solutions. Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary. Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives. Must be able to maintain confidentiality of information. Perform other duties as requested by management. Additional Information Salary: from $83,000 to $93,000 Employee benefit card offering discounted rates in Accor worldwide for you and your family. Excellent Company benefits including medical, dental, vision and life insurance. Personalized development opportunities across Accor's extensive brand portfolio. Ability to make a difference through our Corporate Social Responsibility activities

Join the team responsible for crafting a fresh landmark that emphasizes cultural appreciation among colleagues and the pursuit of greatness. At Raffles Boston, we recognize the immense worth of our distinct cultural heritage, and we are dedicated to ensuring that it is comprehended and embraced by each team member. This commitment begins the instant a prospective colleague connects with us and extends throughout their entire journey with the hotel. Job Description The Sr. Catering Sales Manager - Wedding Specialist is responsible for effectively soliciting and becoming familiar with all accounts in his/her market segments. He/she is also responsible for prospecting and closing on assigned accounts/territory to positively impact hotel revenues. Primary market includes handling of wedding related inquiries and leads, driving conversion on this business and management of logistics. The Sr. Catering Sales Manager - Wedding Specialist is responsible for administrative and office responsibilities as assigned in an effort to support the operations of the Sales and Catering departments. Actively prospect and sell the hotel to local catering market segments while providing the catering department administrative support or duties as assigned. Strong performance from this position will result in greater hotel exposure, client satisfaction, repeat business, and an enhanced revenue stream. Attend all required departmental meetings. Develop a full working knowledge of the operations of the hotel, including Food and Beverage, Guest Services and Reservations. Develop a complete knowledge of company and department sales policies and SOP's, and ensure knowledge of and adherence to those policies by the sales team. Invite clients to the hotel for entertainment, lunches, and tours. Assist in implementing special promotions relating to direct sales segments, i.e. parties, sales blitzes, etc. Assist in the preparation of required reports in a timely manner. Conduct a professional, thorough site inspection of the hotel with clients, exhibiting key features and benefits of the property. Use your property's computerized sales management system to manage the hotel's business, including (but not limited to) generating reports, entering business, blocking space and building accounts. Meet and greet onsite contacts. Develop networking opportunities through active participation in community and professional associations, activities and events. Review meeting planner evaluations with the Director of Catering to ensure that issues receive follow-up. Prepare Event Orders (EOS) as per client needs, as assigned. Prepare Event floor plans as per client needs, as assigned. Responsible for meeting and exceeding personal sales food, beverage and rental revenue goals, monthly, quarterly and yearly. Develop existing clients and effectively solicit new sales prospects and former clients for the purpose of selling catering services and banquet space Specifically handle the wedding market and secondarily manage social and corporate catering market Develop list of prospective local clients through sales calls, sales blitzes, referrals or inquiries. Discuss catering requirements, calculate costs, negotiate price and prepare sales proposals, suggest menu modifications in response to customer needs, and up sell services and resources to clients whenever possible. Solicit and maintain ongoing contact with active accounts to promote repeat business; continuous contact with former accounts to identify the need for additional catering services and to solicit repeat business. Promote catering services, food and beverage and banquet facilities through direct client contact to maximize profits from food & beverage revenues and meeting room rental. Maintain ongoing relationships with hotel clients and negotiates contracts and agreements. Establish client base of organizations, associations, social and corporate businesses through direct outside and inside sales effort. Clearly communicate details of events to client and hotel departments via banquet event orders and internal meetings Conduct tours of the hotel function space and guestrooms; entertain qualified potential clients. Present for client events at the hotel to insure a smooth delivery of arrangements Accurately forecast individual booking revenues and cancellations; accurately track consumption on all bookings. Assist the client in menu planning; coordinate food, beverage, meeting room set-up, and other services as requested by the client; ensure all requirements are communicated and completed to the clients specifications. Respond quickly to guest requests in a friendly manner. Follow up to ensure guest satisfaction within 24 hours. Approach all encounters with guests and employees in a friendly, service-oriented manner. Maintain regular attendance in compliance with Accor and Raffles Boston Standards, as required by scheduling, which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming, which include adhering to the proper dress code and wearing nametag while working. Comply at all times with Accor standards and regulations to encourage safe and efficient hotel operations. Adhere to all Fairmont Opera Sales & Catering Standards and procedures including appropriate trainings Finalize Programs - Develop menus and agendas, insure BEOs are issued, and complete all pertinent correspondence with outside vendors. Adjust function space in order to ensure maximum potential revenues. Payment of Functions - Establish payment methods of catered functions. Participate in daily lead meeting to maximize revenues and communicate potential new business, weekly catering sales meeting, daily BEO meetings as necessary and monthly department meetings Qualifications Education & Experience: At least 5 years of catering sales management experience including wedding planning. Physical requirements: Flexible and long hours sometimes required. Light work - Exerting up to 20 pounds of force occasionally, and/or up to 10 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move object. General Requirements: Must be able to effectively communicate both verbally and written with all levels of employees and guests in an attentive, friendly, courteous and service oriented manner. Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests. Must be able to multitask and prioritize departmental functions to meet deadlines. Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner. Attend all hotel required meetings and trainings. Maintain regular attendance in compliance with the Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming. Comply with the Hotel Standards and regulations to encourage safe and efficient hotel operations. Maximize efforts towards productivity, identify problem areas and assist in implementing solutions. Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary. Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives. Must be able to maintain confidentiality of information. Perform other duties as requested by management. Additional Information Salary: from $83,000 to $93,000 Employee benefit card offering discounted rates in Accor worldwide for you and your family. Excellent Company benefits including medical, dental, vision and life insurance. Personalized development opportunities across Accor's extensive brand portfolio. Ability to make a difference through our Corporate Social Responsibility activities

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. LEGENDS GLOBAL Legends Global is the premier partner to the world's greatest live events, venues, and brands. We deliver a fully integrated solution of premium services that keeps our partners front and center through our white-label approach. Our network of 450 venues worldwide, hosting 20,000 events and entertaining 165 million guests each year, is powered by our depth of expertise and level of execution across every component feasibility & consulting, owner's representation, sales, partnerships, hospitality, merchandise, venue management, and content & booking of world-class live events and venues. The Legends Global culture is one of respect, ambitious thinking, collaboration, and bold action. We are committed to building an inclusive workplace where everyone can be authentic, make an impact, and grow their career. Winning is an everyday thing at Legends Global. We have the best team members who understand every win is earned when we come together as one unified team. Sounds like a winning formula for you. Join us! VIEW BOSTON View Boston, which encompasses the top three floors of the Prudential Tower, will feature immersive experiential exhibits and a bistro on the 50th floor, an indoor/outdoor cocktail lounge with a 360-degree outdoor viewing deck on the 51st floor, and a double high (24-foot) indoor viewing space on the 52nd floor. The destination, designed with the adventurer in mind, was created to be an attraction that welcomes locals, and domestic and international visitors, being the ideal stop as they begin their Boston experience. Whether they are interested in discovering famed institutions and coveted hidden gems through immersive interactive experiences or meeting friends for a sunset cocktail - their unforgettable Bostonian experience starts here. ****************** THE ROLE The purpose of the Catering Manager is to oversee the day-to-day catering operations at View Boston. This highly motivated professional will managing the front of house and back of house catering operations for the event spaces within the venue and will report directly to the General Manager of the Restaurant. ESSENTIAL FUNCTIONS Oversee and execute all View Boston events from load in, set up, execution, load out. Attend weekly BEO meetings and preconference meetings, proactively preparing for View Boston events two weeks out, ensuring all cross functional departments are aware and staffed appropriately for event attendees. Collaborate with venue technology team to ensure seamless AV for all event clients. Effectively communicate with catering partners, event sales managers, coordinators, staff and facilities team to deliver five-star service to all clients for events. Supervise catering partners, event coordinators, event staff and facilities team during all View Boston events. Direct back of house and front of house operations for all catered special events. Duties include executing staff assignments, creating service plans in conjunction with the culinary and catering partner departments. Monitor event equipment inventory reports submitted by Events team. Hire, train, and develop events team to include Event Bartenders, Servers, Barbacks, Bussers, & Runners. Provide on-going service training and coaching to ensure and maintain high levels of service. Conduct quarterly and annual special events service training. Train and identify key staff to serve as Event Captains. Monitor staff certification and create benchmarks for TABC and Food Safety training. Attend BEO meetings and preconference meetings. Responsible for maintaining and updating labor tracking report. Conduct monthly safety review sessions with conversion and banquet event staff. Responsible for ordering and maintaining event inventory as approved by Director of Marketing & Sales. Must be able to execute all special events as assigned. Perform other duties as assigned by Senior Leadership team. QUALIFICATIONS To perform this job successfully, the candidate must be able to perform each essential duty above at the highest levels. The requirements listed below are representative of the knowledge, skill, and/or ability required. Five (5) years of experience in banquets hospitality management in a large volume event venue Skilled at fine dining service and full-service etiquette Proficient in Microsoft Office: Excel, Word, Outlook, and PowerPoint required. Must be able to work non-traditional shifts to include extended hours and flexible schedule, including early mornings, weekends, days, nights, and holidays. Current TABC and Food Handlers Certifications High School Diploma or GED Excellent customer service Strong interpersonal skills; can effectively communicate and relate to all levels within and outside the organization; create and build positive and productive relationships. Responds quickly and effectively to changing trends and circumstances; embraces change and welcomes fresh perspectives; learns from past mistakes and adjusts accordingly. Can manage people and resources to get projects completed; has a strong ability to multi-task and keep order. Ability to work independently and/or in a team environment. Strong verbal and written communication skills Must be able to work well in high pressure situations and remain flexible during last minute changes and revisions. Ability to stand, sit, use of hands to handle, or feel, reach with hands and arms. Ability to lift and/ or move up to 50 pounds. Specific vision abilities required by this job include close vision and distance COMPENSATION Competitive salary range of $75,000 - $80,000 commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. WORKING CONDITIONS Location: On Site View Boston Boston, MA PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. NOTE: The essential responsibilities of this position are described below the above headings. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. Legends Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

LEGENDS GLOBAL Legends Global is the premier partner to the world's greatest live events, venues, and brands. We deliver a fully integrated solution of premium services that keeps our partners front and center through our white-label approach. Our network of 450 venues worldwide, hosting 20,000 events and entertaining 165 million guests each year, is powered by our depth of expertise and level of execution across every component feasibility & consulting, owner's representation, sales, partnerships, hospitality, merchandise, venue management, and content & booking of world-class live events and venues. The Legends Global culture is one of respect, ambitious thinking, collaboration, and bold action. We are committed to building an inclusive workplace where everyone can be authentic, make an impact, and grow their career. Winning is an everyday thing at Legends Global. We have the best team members who understand every win is earned when we come together as one unified team. Sounds like a winning formula for you. Join us! VIEW BOSTON View Boston, which encompasses the top three floors of the Prudential Tower, will feature immersive experiential exhibits and a bistro on the 50th floor, an indoor/outdoor cocktail lounge with a 360-degree outdoor viewing deck on the 51st floor, and a double high (24-foot) indoor viewing space on the 52nd floor. The destination, designed with the adventurer in mind, was created to be an attraction that welcomes locals, and domestic and international visitors, being the ideal stop as they begin their Boston experience. Whether they are interested in discovering famed institutions and coveted hidden gems through immersive interactive experiences or meeting friends for a sunset cocktail - their unforgettable Bostonian experience starts here. ****************** THE ROLE The purpose of the Catering Manager is to oversee the day-to-day catering operations at View Boston. This highly motivated professional will managing the front of house and back of house catering operations for the event spaces within the venue and will report directly to the General Manager of the Restaurant. ESSENTIAL FUNCTIONS Oversee and execute all View Boston events from load in, set up, execution, load out. Attend weekly BEO meetings and preconference meetings, proactively preparing for View Boston events two weeks out, ensuring all cross functional departments are aware and staffed appropriately for event attendees. Collaborate with venue technology team to ensure seamless AV for all event clients. Effectively communicate with catering partners, event sales managers, coordinators, staff and facilities team to deliver five-star service to all clients for events. Supervise catering partners, event coordinators, event staff and facilities team during all View Boston events. Direct back of house and front of house operations for all catered special events. Duties include executing staff assignments, creating service plans in conjunction with the culinary and catering partner departments. Monitor event equipment inventory reports submitted by Events team. Hire, train, and develop events team to include Event Bartenders, Servers, Barbacks, Bussers, & Runners. Provide on-going service training and coaching to ensure and maintain high levels of service. Conduct quarterly and annual special events service training. Train and identify key staff to serve as Event Captains. Monitor staff certification and create benchmarks for TABC and Food Safety training. Attend BEO meetings and preconference meetings. Responsible for maintaining and updating labor tracking report. Conduct monthly safety review sessions with conversion and banquet event staff. Responsible for ordering and maintaining event inventory as approved by Director of Marketing & Sales. Must be able to execute all special events as assigned. Perform other duties as assigned by Senior Leadership team. QUALIFICATIONS To perform this job successfully, the candidate must be able to perform each essential duty above at the highest levels. The requirements listed below are representative of the knowledge, skill, and/or ability required. Five (5) years of experience in banquets hospitality management in a large volume event venue Skilled at fine dining service and full-service etiquette Proficient in Microsoft Office: Excel, Word, Outlook, and PowerPoint required. Must be able to work non-traditional shifts to include extended hours and flexible schedule, including early mornings, weekends, days, nights, and holidays. Current TABC and Food Handlers Certifications High School Diploma or GED Excellent customer service Strong interpersonal skills; can effectively communicate and relate to all levels within and outside the organization; create and build positive and productive relationships. Responds quickly and effectively to changing trends and circumstances; embraces change and welcomes fresh perspectives; learns from past mistakes and adjusts accordingly. Can manage people and resources to get projects completed; has a strong ability to multi-task and keep order. Ability to work independently and/or in a team environment. Strong verbal and written communication skills Must be able to work well in high pressure situations and remain flexible during last minute changes and revisions. Ability to stand, sit, use of hands to handle, or feel, reach with hands and arms. Ability to lift and/ or move up to 50 pounds. Specific vision abilities required by this job include close vision and distance COMPENSATION Competitive salary range of $75,000 - $80,000 commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. WORKING CONDITIONS Location: On Site View Boston Boston, MA PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. NOTE: The essential responsibilities of this position are described below the above headings. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. Legends Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

Join, stay, and grow with Benchmark. Connect with your calling! We invite you to connect with your calling, find purpose in your career, and gain lifelong relationships by transforming the lives of seniors! Full-time: Sun. - Thurs. Pay: $78,000 - $82,000 We are looking for a passionate Food Services Director to join our team at The Commons in Lincoln, a premiere CCRC campus of Benchmark! As a Food Services Director in our Health Center, you will be working in a hospitality model kitchen, directing a dedicated team and interacting with residents of our Skilled Nursing, Assisted Living and Mind & Memory facilities. If you are an experienced culinary professional with a passion for interacting with people and a desire to work for a great company that stresses a healthy work-life balance, this is the ideal opportunity for you! While the Food Service Director position does contain leadership and management duties, this is not a full administrative position. This individual will have the opportunity to practice their craft by being hands-on and, on the line, helping your cooks prepare and serve food at least 2 shifts per week. In addition, this person is expected to become integrated in the Benchmark community, interacting with residents and resident families and when necessary, acting as a liaison between residents and your dining team. Responsibilities Managing a team of food service professionals as you prepare quality meals for the residents Completing daily administrative reports Ensuring compliance with state, federal and local regulations as well as Benchmark's S&P's Reporting all accidents and incidents to Executive Director Assuring that planned menus are followed in accordance with established dietary guidelines records Assuring cleanliness of all work areas Inspecting food storage rooms, utility janitorial closets, etc. for upkeep, supply, and infection control Reviewing all temperature documentation of freezers, refrigerators, etc. for proper temperatures Addressing resident concerns or any problems with service immediately Managing department budget and maintaining adequate financial records and cost reports Conducting monthly food advisory board meetings with residents and keeping minutes Working minimum of one weekend day every work week Requirements Must have knowledge of dietary procedures and related MA Health Department regulations and guidelines for food service operations. Must be able to follow written and oral instructions. Must be able to serve food and beverages for residents in a prompt and efficient manner. Be able to lift up to 50lbs. Proficient with MS suite. Knowledge of dining applications and systems. As a community associate at Benchmark, you will have access to a variety of benefits including, but not limited to, the following: 8 holidays & 3 floating holidays Discounted Meal Program Paid Training & Company-provided Uniforms Associate Referral Bonus Program Physical & Mental Health Wellness Programs 401k Retirement Plan with Company Match* Medical, Vision & Dental Benefits* Tuition Reimbursement Program* Vacation and Health & Wellness Paid Time Off* *Eligibility may vary by employment status

Job Description Rusty Lantern Markets is a growing chain of convenience stores across New England, renowned for our bright, spacious, and friendly atmosphere. We pride ourselves on delivering outstanding customer service, offering a variety of self-serve beverages, hand-made barista coffees, and fresh, ready-made food items. Summary As a Kitchen Team Lead at Rusty Lantern Markets, you will play an essential role in preparing delicious meals and ensuring the highest standards of food safety and quality. This position is vital to our mission of providing fresh and convenient meal options to our customers. Shift: The days and time will be discussed during second interview. Responsibilities Prepare and cook a variety of food items according to established recipes and standards. Ensure all food safety and hygiene practices are followed during food preparation and handling. Assist in menu planning and development of new meal offerings. Maintain cleanliness and organization of the kitchen area at all times. Collaborate with team members to ensure efficient kitchen operations. Monitor inventory levels of food supplies and assist with ordering as needed. Provide exceptional customer service when interacting with customers at the counter. Support the overall goals of Rusty Lantern Markets by contributing positively to the team environment. Perks & Benefits Paid vacation and sick time Birthday off Paid holidays, plus earn floating holidays 401K with employer match Health benefits with generous employer contributions for employees and family Annual raises Store discount for all team members Employee Referral Program Qualifications Proven experience in food preparation or cooking within a fast-paced environment. Strong knowledge of food safety regulations and best practices. Ability to work collaboratively as part of a team while also being self-motivated. Excellent organizational skills with attention to detail in meal preparation. Familiarity with menu planning is a plus but not required. Experience in the food service industry is highly desirable. Ability to handle multiple tasks efficiently under pressure. Required Physically must be able to squat, bend, and turn as needed, lift 25 pounds, and stand for long periods of time. If you are passionate about cooking and providing excellent customer experiences, we invite you to join our dynamic team at Rusty Lantern Markets-apply today!

Profile: Ideally experience within catering in large venues such as: convention centers, sports venues, large hotels , multi property, (hotels can be tricky, often in a hotel dealing with other things than food and beverage) country clubs (though they tend to be smaller). Team Structure/ Direct Reports: 3 catering managers reporting 2 to 3 supervisors. Hourly: Anywhere from 60-75 staff. This is a Union environment - union experience would be preferred but not a deal breaker Events: Last year was just shy of 2,000 events. Flexible schedule! Scalability is key. Most days smaller events, ie.: 20 person lunch, to 400 person dinner. There are upwards of 1k events a year; 3-4 major events a week (receptions of 100+), gamedays are heavy Very high volume event environment. Additional notes: Communication and data entry/analysis are a big piece. Scheduling responsibility. Heavy role in managing union, responding to grievances, write ups. Staff management, menu printing. Equipment inventory (making sure team is set for event) Event sizes can range from 10 - 3,000 person sized events. Management of other high level Managers Supporting Fenway and MGM Theater at Fenway and any additional travel as support staff Incredibly front, customer facing. Need polish, presentability, communication. Very detail oriented and detail focused. Specific Tools or Software used in the role: Heavily in Microsoft Office Suite, ABI, most programs are trainable. Experience with POS and inventory systems ideal. A lot of email communication. Experience: Education/ Certifications: Love a bachelors, but experience can substitute. ServSafe. Any kind of food safety cert would be a bonus

Who We Are: We believe a workplace food program is something employees should love and look forward to every day. Powered by technology and a network of over 2,000 restaurants, Fooda feeds hungry people at work through our ongoing food programs located within companies and office buildings. Every day, each Fooda location is served by different restaurants that come onsite and serve fresh lunch from their chef's unique menus. Fooda operates in 20 major US cities and plans to continue its expansion across the United States and internationally. Eight out of ten employees believe Fooda is one of their company's top perks. Position Overview: The Catering Manager position is critical to the success of a Fooda client location. The Catering Manager is responsible for managing client relationships along with managing the daily catering orders offered at the client location. The Catering Manager ensures all catering offered to the client and customers are of superior quality and service. Who You Are: You love building relationships and enjoy customer service You are optimistic in the face of problems and you're capable of finding solutions quickly and effectively You are very organized and detail oriented. Type-A personality is a plus! You have an entrepreneurial mindset with the capability of managing work independently Quick thinking on your feet and no problem is too big or small for you You do not wait for direction and are always looking for ways to improve Prior experience in catering preferred Ideal candidates will have a Bachelor's degree in addition to five to eight years of relevant experience What You Will Be Responsible For: Coordinate and oversee internal catering events at client location Establish and maintain effective client and customer rapport to determine catering needs Maintain costs as it relates to food, beverage, and labor Negotiate new menus with restaurant partners for special requests Recruit and train catering staff at client location Oversee set up and cleanup of all catering events Ensure all catering events comply with government and agency standards, including but not limited to those relating to safety and health What We'll Hook You Up With: Competitive market salary and stock options based on experience Comprehensive health, dental and vision insurance plans 401k retirement plan with company match Paid maternity and parental leave benefits Flexible spending accounts Company-issued laptop Daily subsidized lunch program (ours!) and free food and beverages in the office A fulfilling, challenging adventure of a work experience Must be authorized to work in the United States on a full-time basis. No recruiters please. The salary range for this role is between $55,000-$65,000 and is dependent on a number of factors, including but not limited to work experience, training, location, and skills.

Job DescriptionDescriptionPosition: Mobile Market Food Truck Manager Reports to: Director of Nutrition Education, Partnerships & Warehouse Operations Position Type: Full Time YMCA of Greater Boston Mobile Market Food Truck Manager The YMCA is a lead partner for the Greater Boston Food Bank and operates a warehouse Grocery Bag Distribution Program that packages and delivers 4,500+ grocery bags weekly to more than 45 partners through the city of Boston. A new Mobile Market will be operational in 2023 and will coordinate services in the city of Boston. The goal is to serve communities daily with food choice and individual selection. The YMCA of Greater Boston is also a partner to the Department of Transitional Assistance (DTA) and delivers SNAP-Education/ Nutritional Education to all distribution Centers in the city of Boston, partners with the Massachusetts Alliance of Ys and works directly with JRI and independent consultant to measure the impact of all Distribution Center Operations and Activities. Annually pantry meals will deliver more than 3 million meals. REQUIRED KNOWLEDGE. SKILLS & ABILITIES: • Proven ability to work with people from a variety of different ethnic, socioeconomic, educational, religious, sexual, and generational backgrounds. • Ability to identify, develop and monitor partnerships that meet specific needs of families and community. • Intermediate level knowledge of Microsoft Word, Exchange and Outlook; use of spreadsheet software such as Excel; use of on-line reporting systems for data entry. • Ability to write and communicate clearly and effectively. • Serve Safe, CPR, First Aid & other program specific certifications required upon or after hire. PHYSICAL DEMANDS: While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel objects, tools, or controls; and talk or hear. The employee frequently is required to sit and reach with hands and arms. The employee must occasionally lift and/or move up to 10 -15 pounds. Specific vision abilities required by this job include close vision, distance vision, and the ability to adjust. Key ResponsibilitiesESSENTIAL RESPONSIBILITIES Job Responsibilities: • Oversee entire operation of the Mobile Market Food Truck • Have training on Greater Boston Food Bank SWAP method • Implement SWAP method at Mobile Market Food Truck sites • Drive Mobile Market Food Truck • Load, set up, and breakdown Mobile Market Food Truck • Coordinate with SNAP-Ed Team of Dietitian and Nutritionist to set up SNAP-Ed nutrition lessons and cooking demonstrations at sites • Manage Market site and participants to ensure flow and safety • Track inventory and “sales” of items • Oversee Mobile Market Food Truck Operations Assistant

Wage Rate $70,000/yr Are you looking for a career with premium benefits and the potential for growth? At Trinity Services Group, we have created something special, a better place to work and grow. Many employees start just expecting a paycheck but end up with a rewarding career. We provide exceptional training and a clear career path. We are proud to be a military and veteran friendly employer. About This Position The Food Service Director plans, directs and coordinates the activities associated with running a single site, stand‑alone food service operation in a facility with only one kitchen and less than 1,000 inmates/beds. This position oversees the operational and financial responsibilities for the kitchen and supervises an Assistant Food Service Director and/or a team of Food Service workers and/or cooks who are involved with the preparation, serving and clean‑up of food in a secure correctional facility. Our ideal Food Service Director excels at the following: Passionate about food and service Has a solid understanding of food handling regulations Desire to always learn more Ability to work as a team member, as well as independently Ability to multi‑task and adapt to changes quickly Dependable and flexible A strong leader and coach Essential Functions/Core Responsibilities Supervise, train, and instruct team members and/or inmates in general food service practices, including the preparation, cooking, and serving of food Oversee the appropriate quantities of food are prepared and served according to facility or site plan Hires, orients, trains and issues corrective action (when applicable) to team members Review and approve payroll on a bi‑weekly basis Building and maintaining positive connections with clients by regularly communicating, understanding their needs, proactively addressing concerns, providing excellent service, and working to ensure their continued satisfaction with the company's products or services, ultimately aiming to retain them as long‑term customers Coordinate the work flow and assign work to team members Ensure all team members are adequately trained and capable to perform job responsibilities safely Directs team members to ensure job‑related rules, policies, procedures, and security guidelines are enforced Responsible for maintaining accuracy of inventory in advance preparation of planned menu schedule Ensure ordering and all required reports are completed accurately and on time Knows and complies with client's contractual obligations Ensure food items are stored in a safe and hazard free manner May plan for special events and functions through participation in meetings with assigned customer facility operations staff Maintain product service quality standards Maintain a sanitary environment following food service and Health Department codes and regulations Maintain accurate on‑site reports of daily and monthly financial, production, and activity Responsible for any state or other inspection of food service operation May participate in the contract negotiation and renewal process May perform other duties as assigned What You'll Need High School Diploma or Equivalent, and you must be at least 18 years of age. Five years of management or supervisory experience in a food service environment. ServSafe Certification. Knowledge and experience managing and applying kitchen sanitation and safety standards and methods. Knowledge of basic accounting and mathematical abilities to complete necessary reports. Prior institutional food service or restaurant experience is preferred. Benefits Trinity Services Group (TSG) offers comprehensive benefits to all regular‑full time employees: Medical with prescription coverage Benefit Credit received when enrolled in a TKC medical plan, to help offset your benefit costs. Benefit Credit of $750 annually, will be divided evenly among your paychecks throughout the Plan Year. Dental Vision Basic Life and Basic Accidental Death and Dismemberment Insurance Short Term Disability Long Term Disability Voluntary benefits that can be selected to create the right package for you Paid Time Off Company Match for the 401(k) Retirement Savings Plan We now also offer DailyPay providing you immediate access to earned wages. EEO Statement Equal Employment Employer as to all protected groups, including protected veterans and individuals with disabilities. We maintain a drug‑free workplace. #J-18808-Ljbffr

In most jobs, everyone doesn't spontaneously erupt into applause and start raining down high-fives. At Buffalo Wild Wings, that's just a Thursday night. This is the place to start the next phase of your restaurant management career. Whether you grow in our system here or your game-plan takes you elsewhere, we want you to have an experience that lasts a lifetime. GAME TIME ENERGY, LIFETIME EXPERIENCE As a Shift Manager, you will supervise the operation of our restaurant on a shift-by-shift basis. You will also assist the management team in providing support and coaching team members to ensure tasks are performed effectively, helping create legendary experiences for guests. HOME OF THE GREATEST OF ALL TIMES Buffalo Wild Wings fuels moments worth sharing - for our guests and for our team members. And, when that means access to all these benefits - well, that's just another day at the office. Weekly Pay Flexible Schedule Free shift meal and family dining discount* Best in Class Training & Continuous Learning Advancement Opportunities Paid Time Off* 401(k) Retirement Plan* Tuition Benefits* Medical, Dental and Vision* Champions of Hope* Cash Referral Program Journey Wellbeing Support Tool PerkSpot Discount Program Recognition Program Slip Resistant Shoes Programs Community & Charitable Involvement Igniting Dreams Grant Program Training Contests YOU GOT THIS Preferably, you have 2 years of restaurant or bar experience. You are of minimum age to serve alcoholic beverages (or higher, per applicable law). You know what it takes to fuel moments worth sharing and have exceptional time management, attention to detail, and guest service skills. Not sure if your experience aligns? We encourage you to apply. Sports-lover or not, all backgrounds are welcome here. Buffalo Wild Wings, Inc. is an equal opportunity employer. * Subject to availability and certain eligibility requirements. $20.5 -$30.54 per hour The base hourly pay range above represents the low and high end of the pay range for this position. Actual placement within this range will vary based on various factors including but not limited to experience, education, training, and location. Hourly rates may vary based on state/local minimum wage requirements. Hourly team members will be eligible for overtime in accordance with applicable law and Inspire Brands policy.

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.

Rusty Lantern Markets is a growing chain of convenience stores across New England, renowned for our bright, spacious, and friendly atmosphere. We pride ourselves on delivering outstanding customer service, offering a variety of self-serve beverages, hand-made barista coffees, and fresh, ready-made food items. Summary As a Kitchen Team Lead at Rusty Lantern Markets, you will play an essential role in preparing delicious meals and ensuring the highest standards of food safety and quality. This position is vital to our mission of providing fresh and convenient meal options to our customers. Shift: The days and time will be discussed during second interview. Responsibilities * Prepare and cook a variety of food items according to established recipes and standards. * Ensure all food safety and hygiene practices are followed during food preparation and handling. * Assist in menu planning and development of new meal offerings. * Maintain cleanliness and organization of the kitchen area at all times. * Collaborate with team members to ensure efficient kitchen operations. * Monitor inventory levels of food supplies and assist with ordering as needed. * Provide exceptional customer service when interacting with customers at the counter. * Support the overall goals of Rusty Lantern Markets by contributing positively to the team environment. Perks & Benefits * Paid vacation and sick time * Birthday off * Paid holidays, plus earn floating holidays * 401K with employer match * Health benefits with generous employer contributions for employees and family * Annual raises * Store discount for all team members * Employee Referral Program Qualifications * Proven experience in food preparation or cooking within a fast-paced environment. * Strong knowledge of food safety regulations and best practices. * Ability to work collaboratively as part of a team while also being self-motivated. * Excellent organizational skills with attention to detail in meal preparation. * Familiarity with menu planning is a plus but not required. * Experience in the food service industry is highly desirable. * Ability to handle multiple tasks efficiently under pressure. Required * Physically must be able to squat, bend, and turn as needed, lift 25 pounds, and stand for long periods of time. If you are passionate about cooking and providing excellent customer experiences, we invite you to join our dynamic team at Rusty Lantern Markets-apply today!