Kitchen manager jobs in Malden, MA

**We offer early wage access through Tapcheck so you can cash out on your wages before payday!** At KFC, we feed the world. But we do more than fill people up. We fulfill their life. Our meals matter; when we serve them with southern hospitality, we make our customers' day. So our jobs are more than a paycheck - they're about being independent, having fun, and making new friends. If you're looking to be a manager of your own business but don't know how to get started, check out our Assistant Restaurant Manager position. As an Assistant Restaurant Manager, you are second in command of a $1 million+ business. Working with your Restaurant General Manager, you grow the business by making our customers' day. And when you do, you get rewarded in a big way. The good news is that your training will teach you everything you need to know to succeed on the job. But there are a few skills you should have from the get-go: A natural leader, you want to be co-captain because you can help bring together a winning team. You're all about creating a great place to work for the team. You want to make your customer's day, and it shows in the way you are maniacal about serving great-tasting chicken with a great big smile. We have a GREAT culture and look for GREAT people to add to our family. You know who you are --honest, energetic, motivational, and fun. You set high standards for yourself and for the team. You're up for a challenge. You love the excitement of the restaurant business and know every day is different. And, you're at least 18 years old with a valid driver's license, reliable transportation (not public transportation - you may need to drive to make deposits for the restaurant sometimes), and a true desire to learn and grow. Keep in mind, this is just basic information. You'll find out more after you apply. Independently owned, franchised, or licensed locations may have different requirements.

WHO ARE WE LOOKING FOR? The ideal candidate is a driven self-starter with an entrepreneurial spirit who is passionate about anything food & beverage, hospitality, people, talent development, teambuilding and people culture champion. They enjoy being part of a start-up environment and are committed to be a team player. They should have a demonstrated ability to think analytically about the business, have keen financial acumen, excellent people leadership skills, question proposed processes and initiatives, an abundance of creativity, desire to provide highly personalized services, have a critical eye for detail, and have high expectations and standards. Primary Responsibilities Responsible for providing direction and leadership in full-service restaurants. The Food and Beverage Manager is responsible for leading restaurant teams to achieve operational and financial goals. They will manage performance and maintain the facilities in accordance with The ‘Quin House service standards to ensure high member satisfaction and an exceptional dining experience. Compensation: $75,000 - $80,000 + Potential Bonus ABOUT THIS ROLE Provide leadership and instill a culture and work environment based upon respect; providing opportunities for staff to learn, grow and develop their abilities through training of employees and creating a positive, productive working environment Manage and coordinate the planning, organizing, training and leadership necessary to achieve stated responsibilities in sales, costs, employee retention, member satisfaction, food & beverage and rooms quality, cleanliness and sanitation Implement overall food & beverage the strategy that aligns with organizational policies and goals Develop and recommend the annual budget, marketing plans and objectives and manages within those approved plans Monitor and analyze cost center financial performance and contribution to club's profitability Implement and maintain F&B marketing and other marketing activities and club programming initiatives Hire, train, empower, coach and counsel, performance and salary reviews Manage payroll, reports, forecasts, inventory and budget for the restaurant Implement procedures to increase member and employee satisfaction Understand all policies, procedures, standards, specifications, guidelines and training programs for The ‘Quin House Assume 100% responsibility for the quality of services provided Perform purchasing and inventory responsibilities on a daily/weekly basis Fill in where needed to ensure guest service standards and efficient operations Continually strive to develop the staff in all areas of managerial and professional development Oversee and ensure that policies on employee performance appraisals are followed and completed on a timely basis Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the club, employees and members Assist in creating a dynamic menu for all outlets that evolves and changes on a regular basis Investigate and resolve member complaints regarding food quality and service Assume additional tasks assigned to you by your direct supervisor or any manager of The Quin that are reasonable requests WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. The noise level in the work environment is usually moderate. 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. While performing the duties of this job, the employee is regularly required to talk or hear. The employee is frequently required to stand; walk; sit; use hands and reach with hands and arms. The employee is occasionally required to climb or balance; stoop, kneel, crouch, or crawl and taste or smell. The employee must frequently lift and/or move up to 40 pounds. WHO WE ARE LOOKING FOR At least 3-5 years of progressive experience in a hotel or restaurant experience. Startup/opening of hotels and restaurants experience preferred Service oriented style with professional presentations skills Experience managing and developing teams Results-driven leader who is fearless about execution, is creative, can champion a vision and roadmap, and is not afraid to dig into the details A strong team player who supports their team and embraces ownership, accountability, and responsibility for the team's work Excellent oral and written communication skills Detail oriented, excellent prioritization, time management, organizational and follow up skills Demonstrated ability for process excellence and project management Experience implementing new F&B concepts preferred Good financial acumen Basic understanding of Health and Safety, Food Hygiene and Employment Legislation Open availability and flexibility to work according to the needs of the business Comfortable with WORD, PowerPoint and Excel High School Diploma or equivalent The 'Quin House is an equal opportunity employer committed to the full inclusion of all qualified individuals.

Aramark Sports & Entertainment is looking to hire a new Restaurant Manager for Fenway Park, home of the Boston Red Sox to support our food and beverage operations. As a Restaurant Manager, you will plan, manage, and lead contracted food service operations to meet operating and financial goals, client objectives, and guest needs. The manager will report to senior leadership with a team of direct reports. COMPENSATION: The salary range for this position is $65,000 to $75,000. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark?s good faith and reasonable estimate of the compensation for this position as of the time of posting. ? BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation . ? There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with applicable law, including, but not limited to, the Los Angeles County Fair Chance Ordinance for Employers, the California Fair Chance Act, and the San Francisco Fair Chance Ordinance to the extent that those laws apply to the opportunity. Job Responsibilities Full P&L responsibility for restaurant. Manage the client relationship at the location, while providing hands on execution and leadership of operations. Leadership of a team of chefs and workforce throughout the restaurant. Partner with the senior leadership to plan and execute business development strategy for growth. Recruitment and development of new and existing restaurant staff. Be present in the dining room, engaging with guests, and ensuring proper food and drink timing Purchasing decisions and control inventories. Quickly and adequately recover guest experiences that fail to meet guest expectations. Participate in a relevant and effective approach to marketing and social media. Prepare monthly accounting documents and use accounting software. Responsible for menu creation and design Manage Schedules for all FOH Staff At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications ? Minimum of 5+ years food service management experience is required. ? Direct P&L responsibility within a comparably scoped environment ? Ability to lead a large team of culinary & operations managers in a high volume, fast-paced environment. ? Knowledge of Advanced Cocktail Preparation, including strict oversight on quality and consistency. ? The ability to lead in a complex environment with a keen focus on client and guest service, entrepreneurship, while building and growing a strong business is essential to success in this role. ? A passion for food & beverage with an ability to identify and develop successful concepts. Ability to communicate effectively with clients and senior management. ? Ability to respond effectively to changing demands. P&L accountability and/or contract-managed service experience is desirable. ? Ability to use Microsoft Suite, including Excel, Word, Outlook, and Teams. ? Candidate must be willing to be hands-on with staff and operations and be willing to work flexible hours that include evenings, weekends and holidays. About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .

The Guild Brewing Company, Rhode Island's largest craft brewery, is currently looking for a passionate and experienced General Manager, Events to oversee the Guild's event portfolio. This individual will be responsible for overseeing a team of event specialists and support staff to ensure high level execution of all private events and festivals for the Pawtucket beer hall, The Barn (our dedicated Pawtucket event space) and The Nook at The Guild Warren. There might be additional responsibilities as The Guild Brewing Company continues to grow and is adding location in Providence (The Guild PVD) and Plainville, MA (The Guild Garden at Plainville Square) in the spring of 2026. Essential Duties and Responsibilities include the following: · Overall management oversight of private events ranging to weddings, corporate events and private gatherings · Handle all Guild Pawtucket Barn booking and client communication · Assist in pre-event logistics and execution of events · Manage event/bartending staff during events · Execute “guest first” experience handling a wide range events · Assist in the development of event marketing strategy and overall promotional calendar · Demonstrated ability to be successful in a collaborated team environment · Ability to manage others in a dynamic work environment Requirements: · 5+ years related experience in the event or promotional industry · Client and guest focused mentality · Excellent problem solving/troubleshooting ability · Must be available to support 10-hour shift, nights, weekends and holiday schedules as required. The General Manager, Events' position is full time salaried position with competitive base pay plus a bonus structure. Comprehensive benefits including health, vacation, holiday time and retirement plan with company match. To be considered for this position, send resume and cover letter to *******************. Isle Brewers Guild, LLC. is an Equal Opportunity Employer committed to workforce diversity. M/F/D/V are encouraged to apply. Pre-employment background check required.

General Manager - Optimum Building Systems Optimum Building Systems is a leading specialty contractor specializing in drywall, acoustical ceilings (ACT), and exterior siding systems primarily operating in northern New England. As a trusted trade partner across commercial, institutional, and multifamily projects for more than 35 years, we've built our success on craftsmanship, reliability, and excellent outcomes for our clients. Now a part of Wall Works Holdings, a growing platform of region-leading specialty contractors, we're preparing for our next chapter of scalable growth by investing in quality data, efficient processes, and strong preconstruction capabilities to drive sustainable growth. Position Summary The General Manager (GM) will serve as the senior leader for Optimum Building Systems. This role will be responsible for the overall performance, leadership, and growth of the business - including full P&L ownership and oversight of all major functional areas: preconstruction, project delivery, safety, and finance. The GM will play a critical role in balancing two equally important priorities: preserving the legacy and culture that have made Optimum successful, including its deep relationships, craftsmanship, and teamwork-centric culture; and preparing the business for scale, through process improvement, talent development, and disciplined commercial management as part of the Wall Works Holdings platform. This role is ideal for a proven operational leader who can inspire teams, drive performance, and lead with integrity - combining entrepreneurial energy with disciplined business management. Key Responsibilities Strategic & Financial Leadership Own and manage the full P&L for Optimum Building Systems, ensuring profitability, cash flow, and long-term value creation. Partner with the Wall Works CEO and platform leadership to set strategic direction, annual goals, and performance metrics. Lead the development and execution of annual budgets, forecasts, and operating plans. Monitor financial performance, job cost trends, and margin discipline; identify and act on variances and improvement opportunities. Champion data-driven decision-making, implementing dashboards and metrics to drive accountability. Commercial and Operational Excellence Champion safety as a core value, ensuring all policies and practices support a culture of care and accountability. Oversee all major operational functions - including preconstruction, project management, field operations, safety, and finance. Drive continuous improvement in processes, systems, and tools, ensuring scalability, consistency, and alignment with Wall Works' operating standards. Ensure projects are delivered safely, profitably, and to a high standard of quality, maintaining the company's reputation for reliability and craftsmanship. Partner closely with the Director of Preconstruction to align estimating, sales, and production pipelines with operational capacity. Build on Optimum's excellent reputation by cultivating - in some cases, personally - new GC relationships. Drive the acquisition and integration of strategic “tuck-in” acquisitions Lead and develop a team of department heads and emerging leaders; promote a culture of trust, empowerment, and accountability. Attract, retain, and mentor high-performing talent across all levels of the organization. Collaborate with founders during transition to ensure knowledge continuity and cultural alignment. Invest in people development - training, career progression, and cross-functional collaboration. Serve as a visible, approachable leader who models humility, integrity, and professionalism. Cultural Stewardship & Transformation Honor and preserve the values and relationships that have defined Optimum's success for over 35 years. Champion cultural continuity while modernizing systems and processes for scalability. Build bridges between legacy practices and new initiatives, communicating change in a respectful, transparent way. Engage employees at all levels in the company's evolution - ensuring they see themselves as contributors to the next chapter of growth. Partnership & Growth Work collaboratively with Wall Works Holdings' leadership team to share best practices, align on systems, and participate in platform-wide initiatives. Support business development efforts by strengthening relationships with key general contractors, owners, and suppliers. Evaluate opportunities for growth - including new services, geographies, and strategic partnerships. Represent Optimum externally with professionalism, credibility, and enthusiasm for its craft and people. Qualifications 15+ years of progressive leadership experience within construction, specialty contracting, or related trades. Proven success in P&L ownership, strategic planning, and operational leadership. Strong understanding of commercial construction operations, including estimating, field management, and financial controls. Demonstrated experience in leading teams through growth or transformation - balancing cultural preservation with operational improvement. Exceptional communication and interpersonal skills; capable of earning trust with both craft professionals and executive peers. Skilled in financial management, forecasting, and data-driven performance measurement. Deep respect for craftsmanship, customer relationships, and the values of a tightly-knit, family-founded organization Personal Attributes Empathetic leader - honors legacy while guiding change with respect and inclusion. Operationally disciplined - thrives on structure, accountability, and continuous improvement. Strategic thinker - sees the big picture and connects it to daily execution. Relationship builder - earns trust internally and externally through integrity and follow-through. Culture carrier - balances performance with heart; respects people and process equally.

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

Full-time Description Minglewood Harborside is a bustling, high-volume waterfront restaurant located in the heart of Gloucester. We're known for our lively atmosphere, fresh seasonal ingredients, and dedication to outstanding guest experiences. As part of the Serenitee Restaurant Group, we offer tremendous career growth and support across a network of beloved local restaurants. We are currently seeking a passionate, experienced Executive Chef to lead our culinary team. If you thrive in a fast-paced, team-oriented kitchen and are driven by excellence in food quality and team leadership, we want to hear from you! Responsibilities: Lead all kitchen operations in a high-volume setting Ensure consistent execution of high-quality food using fresh, seasonal ingredients Train, and motivate kitchen team members Maintain food safety and sanitation standards Oversee inventory, ordering, and vendor relationships Manage food and labor costs, ensuring profitability Foster a positive, energetic, and collaborative team culture Collaborate with Front of House and senior leadership Compensation and Benefits: Competitive salary of $90,000 to $100,000 Ongoing opportunities for financial growth Annual Bonus that are achievable Medical and Dental insurance with a generous employer contribution to both Paid Vacation and Sick Time Meal Benefits Discounts in all of the Serenitee Restaurant Group locations Excellent Career and Financial Growth! If you love food, leadership, and high-energy environments, this could be your next great opportunity. Apply today and become part of a passionate team that's redefining hospitality on the North Shore. Requirements Minimum of 5 years' experience as a Chef Strong leadership and team-building skills Excellent knowledge of culinary techniques, trends, and seasonal ingredients Hands-on approach to kitchen management Proven success managing food and labor costs Excellent communication, time-management, and organizational skills Flexible availability, including nights and weekends This position requires the chef to work stations on the line when needed

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.

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!

Cresco Labs is one of the largest public, vertically integrated, multistate operators in the cannabis industry. Our portfolio of in-house cultivated and manufactured brands features some of the highest quality, most awarded and most popular cannabis products in America. With dozens of locations nationwide, our owned and operated Sunnyside dispensaries provide a welcoming, positive, judgement-free place to shop for anyone at any point on their cannabis journey. Founded in 2013, Cresco Labs' mission is to normalize and professionalize cannabis through our passionate employees. As stewards of the cannabis industry, our teams are constantly focused on supporting the needs of our fellow colleagues, consumers, customers, and communities alike. With a focus on Social Equity and Educational Development, our SEEDTM initiative ensures that our company reflects the communities in which we serve, ensuring equal opportunity for all to have the knowledge and resources to work in and own businesses in cannabis. At Cresco Labs, we aim to revolutionize and lead the nation's cannabis industry with a focus on quality and consistency of product, and to bring legitimacy to the industry with the highest level of integrity and professionalism. If you're interested in joining our mission, click the below links to join our team today! MISSION STATEMENT At Cresco, we aim to lead the nation's cannabis industry with a focus on regulatory compliance, product consistency, and customer satisfaction. Our operations bring legitimacy to the cannabis industry by acting with the highest level of integrity, strictly adhering to regulations, and promoting the clinical efficacy of cannabis. As Cresco grows, we will operate with the same level of professionalism and precision in each new market we move in to. SCHEDULE Monday - Friday, 7:00am - 3:30pm JOB SUMMARY The Lead Edibles Agent oversees daily edible production and packaging operations at the facility level on our 1st shift team. This individual will create and maintain a workplace environment that ensures employee safety & performance, product quality, appropriate inventory levels, and upholds GFSI and GMP standards. This role will also focus on thorough adherence of standard operating procedures, work instructions, and manufacturing formulas. CORE JOB DUTIES Actively participates in the hiring process, employee on-boarding, performance management and provides coaching/corrective actions regularly Supervises kitchen and packaging agents by providing motivation, training and development Enforces strict compliance to standard operating procedures and manufacturing formulas Maintains a safe and sanitary work environment at all times Ensures quality objectives are met including regular adherence to GMPs, performance of sanitation audits, food safety checks and product quality checks Monitors manufacturing and implements corrective action planning when needed to meet company objectives Develops production plans to maintain inventory levels as determined by sales and operations demand Collaborates with Purchasing/Supply Chain to ensure timely delivery of ingredients and packaging materials Ensures proper weekly inventory, logging and storage of all materials and packaging Oversees implementation and training for new products, equipment, and personnel Recommends and implements efficiency improvements REQUIRED EXPERIENCE, EDUCATION AND SKILLS Actively participates in the hiring process, employee on-boarding, performance management and provides coaching/corrective actions regularly Supervises kitchen and packaging agents by providing motivation, training and development Enforces strict compliance to standard operating procedures and manufacturing formulas Maintains a safe and sanitary work environment at all times Ensures quality objectives are met including regular adherence to GMPs, performance of sanitation audits, food safety checks and product quality checks Monitors manufacturing and implements corrective action planning when needed to meet company objectives Develops production plans to maintain inventory levels as determined by sales and operations demand Collaborates with Purchasing/Supply Chain to ensure timely delivery of ingredients and packaging materials Ensures proper weekly inventory, logging and storage of all materials and packaging Oversees implementation and training for new products, equipment, and personnel Recommends and implements efficiency improvements BENEFITS Cresco Labs is proud to offer eligible employees a robust offering of benefits including, major medical, dental and vision insurance, a 401(K)-match program, FSA/HSA programs, LTD/STD options, life insurance and AD&D. We also offer eligible employees paid holidays and paid time off. Other rewards may include annual discretionary bonuses, stock options as well as participation in our employee discount program. Benefits eligibility for permanent positions may vary by full-time or part-time roles, location, or position. In accordance with any local and state compensation laws, the compensation listed is the current estimated range for the position. Final offer details and future compensation may be determined by multiple factors including but not limited to, geographic location, market compensation data, skills, experience, and other relevant factors. For questions about this please discuss with your recruiter during the interview process. Pay Range $22.50 - $22.50 USD ADDITIONAL REQUIREMENTS Must be 21 years of age or older to apply Must comply with all legal or company regulations for working in the industry Cresco Labs is an Equal Opportunity Employer and all applicants will be considered without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, or disability status. California Consumer Privacy Act (“CCPA”) Notice to Applicants: Please read the California Employee Privacy Notice (“CA Privacy Notice”) regarding Sunnyside* and its affiliate Cresco Labs' policies pertaining to the collection, use, and disclosure of personal information. This CA Privacy Notice supplements the information contained in the Sunnyside* Privacy Policy and applies to California resident employees and job applicants. Applicants with disabilities may access this notice in an alternative format by contacting ************************* Reporting a Scam: Cresco Labs is aware of fictitious employment offers being circulated from various sources. Many of these schemes consist of an alleged offer of employment with Cresco Labs with the intention of gaining personal information, including payment and/or banking information. Be aware that fraudulent job offers and correspondence may appear legitimate: they may feature a Cresco Labs logo, they may appear to originate from an official-looking email address or web site, or they may be sent by individuals purporting to represent Cresco Labs or an entity which includes the word Cresco Labs in its name. Please note that Cresco Labs does not ask for payment or personal banking information as a condition of employment. Any personal information is requested for payroll or state badging purposes only. Applications can be securely submitted through our career's pages. We are working diligently to block this from happening. Beware if an offer of employment looks too good to be true. Never divulge personal and banking information or send money if you are unsure of the authenticity of an email or other communication in the name of Cresco Labs. If you are in doubt, please contact us at **************************** with questions.

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

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview The Catering Manager provides support and assistance with Catering activities as well providing assistance to the concession managers in the profitable management of concessions operations, as needed. The Catering Manager will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer. The Catering Manager will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. The Catering Manager will provide oversight and resolution responsibility for employee performance issues. The Catering Manager must provide a high level of event oversight, technical proficiency and operational/personnel support to ensure the smooth running of any assigned event. A critical function of the Catering Manager will be to actively mentor, train and help employees and volunteers meet company quality standards. The employee must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, self-direction and strong technical (computer and POS) aptitude required. This role pays an annual salary of $69,000-$79,000 and is bonus eligible Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until December 12, 2025. Responsibilities Assists in the overall effective management of Catering and Concessions operations. Ensures total compliance with all alcohol service policies. Monitors alcohol service throughout event to assure 100% compliance with Alcohol Service policies. Reports any alcohol service or compliance issues to management immediately. Provides on-going direction, supervision and mentoring to hourly event staff. Monitor product quality and ensure high level of guest service. Assists in troubleshooting technical problems with Point of Sale Systems, from both a hardware and software perspective. Assists in vault opening, closing and balancing, as necessary. Generates event employee schedules and verifies employee time as required. Assist in the on-going training, development, mentoring and supervision of hourly employees, as directed by department managers; responsible for completing documentation of employee performance and attendance issues in accordance with company policy and practice. Assist in the management of catered events from set-up to tear down, including handling all communication with hourly staff, culinary staff and guests. Qualifications Associate's degree (A.A.) or equivalent from two-year College or technical school; or six months to one year related experience and/or training; or equivalent combination of education and experience.\ 3-5 years of experiefcne in catering or consessions Concessions Manager Certificate from the National Association of Concessionaires. Nationally recognized, advanced food service sanitation training course certification. Familiar with inventory cost control and menu planning. Basic computer proficiency: E-mail, Excel, Word, Outlook, Schedule+. Working knowledge of Point of Sale and timekeeping systems. Cash handling abilities; basic math skills including significant number manipulation. Ability to work a variable work schedule (including evenings and weekends, as required), depending upon event and business requirements. Good verbal and written communication skills. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

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

Job Description Salary: $62,000 - $70,000 At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary As a Catering Manager, you will be responsible for managing the Catering Department in all duties including training new associates, overseeing event set-ups, and directing any temporary personnel in addition to their everyday assignments. You will ensure proper service to clients during events, including proper set-up, cleaning, and breakdown procedures. Essential Duties and Responsibilities: Supervises all catering events. Involved in catering events operations, including logistics, quality improvement, sanitation, and all facility-related activities. Works with the Chef in creating menus. Trains catering associates in service techniques, menu presentation, and customer service. Tracks and monitors the labor and food cost for each event. Communicates on various levels to include management, client, customer and associate levels; maintains excellent client relationships. Assists in the responsibility for all foodservice-related activities. Performs other duties as assigned. Qualifications: 2 years of food service experience including 1 year at the management level. Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations. Catering experience is required. Some knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation. Financial, budgetary, accounting and computational skills. Proficient computer skills and knowledge of MS Office products, including Word, Excel, PowerPoint, Outlook, and internet. ServSafe Certification. Apply to Chartwells Higher Education today! Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information Req ID: 1479930 Chartwells HE KRISTINA MCCARTHY [[req_classification]]

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

We invite you to connect with your calling, find purpose in your career, and gain lifelong relationships through the power of human connection by transforming the lives of seniors! The Food Service Director will be working in a hospitality model kitchen, cooking, serving, and interacting with residents of our assisted living care facility. 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 strong work-life balance, this is the ideal opportunity for you! While the Food Service Director position does contain several management duties, this is not a full administrative position. We expect this individual to be 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 staff. Salary: starting at $70k Responsibilities Responsible for managing a team of food service professionals as you prepare quality meals for our 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 maintain adequate financial records and cost reports Conducting monthly food advisory board meetings with residents and keeping minutes Working minimum one weekend day every work week Requirements Must be able to follow written and oral instructions. Must have knowledge of dietary procedures and related Health Department regulations and guidelines for food service operations. Must be able to serve food and beverages for residents in a prompt and efficient manner. Be able to lift up to 50lbs. This is primarily a standing position, required to stand in one place for extended periods. As a community leader at Benchmark, you will have access to a variety of benefits including, but not limited to, the following: 8 holidays & 3 floating holidays Vacation and Health & Wellness Paid Time Off3 Discounted Meal Program Associate Referral Bonus Program, up to $1,500 Physical & Mental Health Wellness Programs Medical, Vision & Dental Benefits; no enrollment waiting period 401k Retirement Plan with Company Match Company-provided Life Insurance & Long-Term Disability

About the New Hampshire Fisher Cats: The New Hampshire Fisher Cats, Double-A affiliate of the Toronto Blue Jays, deliver exciting baseball and family-friendly events at Delta Dental Stadium. With a legacy of developing top talent and giving back through the Fisher Cats Foundation, they are a vital part of the Manchester community. The New Hampshire Fisher Cats are a proud member club of Diamond Baseball Holdings (DBH). DBH was formed in 2021 to support, promote, and enhance Minor League Baseball through best practices, professional management, innovation, and investment. Position Overview: The Executive Chef/Kitchen Manager is responsible for effectively and profitably managing kitchen operations for all baseball and non-baseball events at Delta Dental Stadium. This position reports to the Director, Food & Beverage. Essential Duties and Responsibilities: Responsible for all Stadium Food Production staff in the execution of food service during (but not limited to) games, special events, player meals, staff meals, and suite food. Oversees overall food prep and presentation and ensures to maintain quality and proper presentation of all food products. Ability to motivate and encourage the kitchen staff while creating a positive environment. Responsible for training in all food production areas to include but not limited to Picnics, Concessions, Kiosks and Suites. Responsible for maintaining and regular cleaning of Food & Beverage equipment and locations. Ensuring best practices for safety and sanitation in the kitchen in accordance with NH Health Department regulations. Ensures timely delivery of food to Teams, Staff and Suites. Identify and execute strategies to expedite service and production. Responsible for putting away products as they are delivered. Perform other related duties, tasks, and responsibilities as required; this role will support other departments as needed Minimum Qualifications: Must have 3+ years of culinary management experience. Experience in High Volume food production. Serve Safe Certified Preferred (this will be required once hired) Ability to effectively multi-task and communicate in a fast-paced environment. Ability to maintain a calm and professional demeanor in the face of adversity. Ability to be at the stadium long hours including night, weekend, and holiday events. Culinary or Hospitality experience in a stadium or entertainment venue preferred but not required. We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, sex, sexual orientation, age, disability, gender identity, marital or veteran status, or any other protected class.