Kitchen manager jobs in McKinney, TX - 1,769 jobs

Want to join a corporate culture that allows you to become the very best you possibly can be while having a great time doing it? Want to belong to a team that truly takes care of each other and provides career growth opportunities? Do you insist on realistic goals, the tools you need to achieve them, and total transparency? If this sounds like you, keep reading! On Deck Concepts is looking to grow our team with energetic, experienced and polished hospitality professionals who exceed expectations of our guests, our employees, and our company and are comfortable leading in busy, fun environments. We're a rapidly-growing company that owns BoomerJack's Grill & Bar, a chain of 16 sports bar restaurants, live-music venue Bedford Ice House, and the 20,000 square foot entertainment destination Sidecar Social in Addison. Named a Best Place to Work four times by the Dallas Morning News, we take care of our team like family, prioritizing work-life balance and opportunities for growth. Join us today! Essential Functions Assist in oversight of the human resource functions. Resolve guest issues quickly and sensitively to ensure our guests have a positive experience. Ensure restaurant food quality. Responsible for the staff job functions within the department you are responsible for. Prepare appropriate work schedules for hospitality staff based on projected business volume, local store marketing, marketing calendar, weather predictions, scheduled events, and sports schedules. Motivate, Support, and communicate with staff during regular pre-shift meetings Ensure proper guest experience. Ensure all equipment and tools are properly maintained and cleaned. Ensure that all food is ordered properly, received properly, stored properly, prepared to recipe, and not allowed to die in the window. POSITION QUALIFICATIONS Graduate of an accredited Hospitality Management program or equivalent preferred, but not required Must be able to work an average of 55 hours per week Ability to manage a large team while delegating tasks and ensuring consistent follow-up Ability to maintain a true team environment by coaching, mentoring, and developing the team Proven track record of successfully managing multiple priorities in a fast-paced environment BENEFITS We value our employees' time and efforts. Our commitment to your success is enhanced by our competitive salary, bonus plan, and an extensive benefits package including medical, dental and vision benefits, 401K, and future growth opportunities within the company. Plus, we work to maintain the best possible environment for our employees, where people can learn and grow with the company. If you're ready to join our "All Star Team," click "Apply for This Position" above, and let's get it started!

Leadership Motivate and inspire the team by delivering a compelling vision and purpose which encompasses the company vision. Create and lead an environment that ensures customer satisfaction, maximum productivity and profitability by translating and General Manager, Leadership, Manager, Customer Engagement, Business Partner, Sales, Retail, Business Services

Reports To: Regional Vice President of Southwest Operations Pay is dependent upon experience and will be discussed during the consideration process Travel: 10% Job Summary: To manage all aspects of a Pavestone branch to achieve targeted short- and long-term Net Operating Income objectives. Responsible for Personnel, Sales, Cost Control, and implementing and maintaining administrative policies. Motivate, manage, listen, advise, lead by example, be the ethical compass, delegate, work under pressure, and multi-task. Performs CDC Sales Manager duties. Enforce company policies and procedures. Keep Safety as the Number 1 objective. Essential Functions: Personnel: Manage all branch personnel activities including: schedules, training, performance evaluations, recruiting, hiring and firing. Listen to all employees; be a sounding board and provide feedback. Sales: Ensure that branch sales and targeted margins for Retail and CDC are achieved. Manage day-to-day sales personnel activities. Maintain a very high level of customer service. Actively participate in sales calls. Develop local sales strategies and monitor National sales programs. Ensure that Pavestone image is maintained. Cost Control: Negotiate with vendors to achieve the highest quality at the lowest cost. Focus on controlling variable costs. Evaluate ROI for all expenditures. Maintain high Quality standards for all products. Maintain detailed maintenance programs for equipment. Administrative Execution: Implement and maintain all corporate policies, programs, and procedures. Oversee all branch administrative functions, including A/P, A/R, Invoicing, Payroll, etc. Review monthly financials. Participate in required management meetings, webinars, conference calls, and reporting as needed. Maintain a friendly, open-door policy in all departments so the whole team can feel motivated and supported. Transportation: Ensure that branch margins are achieved. Manage personnel activities. Oversee safety, customer service, and on-time deliveries. Plant Operations: Oversee production scheduling to insure PIMS are achieved. Oversee MC and ensure all maintenance activities are handled. Accountabilities: Branch must be profitable. Answer to the ROM and senior management. Accountable for your actions and ethics. Maintain all company equipment per company policy.

About Preston Playhouse Preston Playhouse is an indoor pickleball and padel facility. The largest of its kind in the Dallas-Fort Worth metroplex and situated in the heart of Dallas, this family-friendly destination offers 9 indoor pickleball courts, 2 indoor padel courts, and dedicated lounge, dining and bar spaces. About The Role We are seeking a highly motivated and experienced General Manager to lead Preston Playhouse. The General Manager will be responsible for overseeing all aspects of the Facilities operations, including membership sales, facility management, program development, and event planning. The ideal candidate will have a passion for racquet sports and a proven track record of successfully managing a sports or recreation facility. What You'll Do Develop and implement short and long-term plans to ensure the facilities' financial success and growth Manage the facilities budget and financial operations, including revenue and expense management, cost analysis, and financial reporting Develop and execute effective marketing strategies to attract new members and retain existing ones Oversee the daily operations of the facility, including facility management, maintenance, and upkeep, ensuring that the facility is always clean, organized, and well-maintained Develop and implement programs and events that meet the needs and interests of facility members, including leagues, clinics, tournaments, and social events Hire, train, and supervise staff, including coaches, instructors, and administrative personnel Maintain positive relationships with members, sponsors, and the local community, and represent the facility at community events and meetings Stay current with industry trends and developments, and make recommendations to the corporate core operations team on ways to improve the facilities operations and services Qualifications Preferred bachelor's degree in business administration, sports management, or a related field. 2-4 years of experience in managing a sports or recreation facility, preferably in the pickleball, fitness facility or hospitality. Extensive background in sales-related roles. Proven track record of success in managing financial operations, marketing, program development, and event planning. Excellent leadership and communication skills, with the ability to motivate and manage staff, and interact effectively with members, sponsors, and the community. Strong organizational and problem-solving skills, with the ability to prioritize tasks and manage multiple projects simultaneously. Passion for the sport of pickleball, and a commitment to promoting its growth and development.

Capstone Logistics is a 3rd party logistics provider in a variety of industry verticals including retail, grocery and foodservice distribution. We provide logistical support to customers in over 600+ DC's in 48 states throughout the US. We have a proven track record of growth and an excellent reputation throughout our industry. **Ideal Candidate must be based in Dallas, Texas** We are looking for a proven leader to assist in expanding our operations and providing the exceptional customer service which has been the cornerstone of our success. If you are an individual that thrives on operational challenges and who considers integrity and leadership to be their driving motivators then please read further. Position Summary: Reporting to the VP of Operations, the Director of Operations (General Manger Multi-buildings) will be responsible for operational oversight and growth. Develop, lead and manage organization-wide automation deployments, continuous improvement (CI) strategies across multi-site locations/teams. Establish KPIs and other performance goals and objectives. Lead related change management along with Partner relationships. This role will oversee multiple buildings in Dallas, TX and could grow into a regional role overtime, to require 60% - 75% of the time. We are driven to be the leader in our industry and will only accept those that live by that same drive and enthusiasm. Responsibilities: • Develop, maintain and monitor annual operating budget for each business unit. • Supervise the review and adherence to each business unit's budget, P&L and aging reports. • Develop and oversee business forecasting projects. • Work with other senior leaders on product development, pricing and other strategic operational issues. Requirements: Education and/or Experience: Bachelor's degree in supply chain management, Engineering, Computer Science, or a related field. Master's degree preferred 6+ years of progressive experience in related Supply Chain and Logistics positions in a multi-site environment with a focus on automation Proven track record of successfully leading and implementing automation projects in a complex supply chain environment 4+ years of experience in Operations & Automation in Warehousing and/or Logistics functions 3+ years of experience in SAP, WCS, WES or related experience in automation tools Multi-site management experience (locations not areas inside one warehouse.) A MUST Warehouse Distribution experience within an automated facility Solid command of all operational disciplines. Experience managing P&L in excess of $20M plus Self-directed individual yet able to work in an environment with multiple accountabilities and multiple internal customers. Highly developed and disciplined in work ethic, accountability and follow-through. Ability to maneuver through various financial and operational reports and convey needs, expectations and direction to operational staff. Ability to manage, lead and develop all operational staff. A team player, able to effectively interact with all aspects of the business (internal as well as external customers). Solid financial and analytical skills including sound business judgment. Proactive and decisive leader for the business with excellent communication skills. Tactical leader with a strategic mindset A Builder, not a Maintainer Bilingual is a plus Passionate Advocate for Customer Service and Continuous Improvement Benefits: We will offer a compensation package consisting of a competitive annual base salary with incentive opportunities based on overall operational profitability as well as personal developmental goals. A health benefit package to include major medical, dental, vision, life, short-term disability, LTD, 401k and various supplemental policies is available within 60 days. Our Company is committed to creating a diverse environment and is proud to be an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity, sexual orientation, national origin, genetics, disability, age, veteran status, or any other status protected by federal, state, or local law. Must meet hiring eligibility requirements.

Our Shift Leaders are key to operating our restaurants daily. You will help support the General and Assistant Manager, ensuring that every shift operates smoothly. You will also help team members through performance and training initiatives. Your abi Shift Manager, Manager, Management

Kitchen - Heim Barbecue Dallas, Tx We are seeking reliable, hardworking kitchen staff to join our team at Heim Barbecue. You will be responsible for assisting in food preparation, maintaining cleanliness and hygiene standards, and ensuring efficient kitchen operations. Ideal candidates should be team-oriented, organized, and capable of working in a fast-paced restaurant environment. Key Responsibilities: Prepare and cook menu items according to restaurant standards and recipes Assist in food prep such as chopping, portioning, and assembling ingredients Maintain a clean and organized workstation Follow proper food safety and sanitation procedures Operate kitchen equipment safely and correctly Assist in dishwashing and general cleaning when needed Communicate with other team members and front-of-house staff to ensure timely service Qualifications: Previous kitchen experience preferred but not required (will train the right person) Strong work ethic and attention to detail Flexibility to work evenings, weekends, and holidays Food Handler's Certification (or willingness to obtain) Benefits: $15 to $18 per hour compensation plus tips. Opportunity for advancement within the company. Employee discounts on food and beverages. Flexible scheduling options. Positive work environment with a supportive team. Heim BBQ - is a renowned barbecue restaurant in Dallas, Texas. We are committed to serving high-quality smoked meats and providing exceptional customer service. Join our team and be a part of our mission to deliver a memorable dining experience to every customer.

About Sara s Mediterranean Market At Sara s Mediterranean Market, we believe great food is the heart of hospitality. Our open kitchen and Chef s Corner bring the flavors of the Mediterranean to life from grilled kabobs, house-made sauces/dips, and signature sides. Every dish is prepared with quality ingredients, authentic techniques, and pride in presentation. We re expanding and looking for a passionate Sous Chef / Kitchen Manager to help lead our culinary operations. If you thrive in a fast-paced environment, love developing people, and care deeply about food quality and guest experience, this role is for you. Position Overview The Sous Chef / Kitchen Manager supports the Executive Chef in overseeing daily back-of-house operations from production and prep to training and quality control. You ll play a key leadership role in maintaining high culinary standards, optimizing kitchen flow, and inspiring your team to deliver an exceptional experience every time. This role requires strong leadership, hands-on cooking expertise, and an eye for both detail and efficiency. Key Responsibilities Culinary Leadership & Execution Lead and supervise all aspects of kitchen operations, including prep, line, grill, and cold stations. Ensure all dishes meet Sara s quality, consistency, and presentation standards. Oversee daily prep and production schedules to maintain readiness and efficiency. Support the development and execution of new menu items and seasonal offerings. Uphold the highest standards of food safety, sanitation, and cleanliness. Team Development & Management Train, coach, and mentor kitchen team members to uphold culinary excellence and discipline. Foster a positive, respectful, and collaborative team culture. Manage kitchen staffing, scheduling, and performance evaluations. Lead by example working side by side with the team during service. Operational & Financial Accountability Manage inventory, ordering, and food cost controls to meet budget targets. Maintain systems for product rotation, waste reduction, and portion control. Ensure compliance with company policies and health regulations. Support coordination between kitchen, front-of-house, and leadership teams. Guest Experience & Quality Control Ensure every plate leaving the kitchen reflects Sara s passion for authenticity and flavor. Work closely with the Executive Chef and management team to maintain consistency between stores. Respond to guest feedback and drive continuous improvement in product and presentation. What We re Looking For 4+ years of professional kitchen leadership experience; Mediterranean or high-volume background preferred. Strong culinary foundation with a commitment to freshness, flavor, and consistency. Proven ability to lead, motivate, and develop kitchen teams. Solid understanding of kitchen operations, inventory, and cost management. Excellent communication and organizational skills. Ability to thrive under pressure and maintain composure during busy service hours. Availability for weekends, evenings, and holidays as needed. Culinary degree preferred but not required. Why Join Sara s Be part of a fast-growing Mediterranean brand redefining the grocery and dining experience in Texas. Work alongside passionate chefs, artisans, and food professionals. Opportunity to grow into a leadership role across multiple store locations. Competitive pay and advancement potential. Bring your leadership, creativity, and passion for food and help us craft the Mediterranean experience, one plate at a time. Apply today and grow your career with Sara s Mediterranean Market.

Crown Block offers a fine balance between steak, seafood, and plant-based cuisine, featuring ingredients from regional farms, ranches, and the Gulf of Mexico. Its Rare Steak program embraces a range of offerings that includes Prime Beef, Texas Wagyu, and Japanese A5 Wagyu. Creative beverage program and diverse wine list. DESCRIPTION The General Manager will provide functional leadership and will be directly responsible for all front of house operations including but not limited to; a la carte service and catering/group events. The General Manager will work alongside and directly with the Executive Chef, with supporting responsibility and oversight of BOH operations, team leadership and development, beverage functions, guest and employee satisfaction, private and hosted events, and revenue targets. The General Manager will be responsible for the budgeting, forecasting and financial performance of the entire facility. This position will also promote Crown Block & Crown Room and act as a positive role model and representative of Blau & Associates. The ideal candidate will have excellent written and verbal communication skills. Computer skills are also required as well as proficiency in Microsoft Office Suite products including, but not limited to Word, Outlook, and Excel. Due to the fast-paced nature of the business, the ability to multi-task and work under pressure while still being detail oriented is imperative. OBJECTIVE Responsible for the successful achievement of all financial, quality and service goals for the organization along with the Executive Chef Monitor and ensure the highest service standards possible, prioritizing guest and employee satisfaction Interact directly with our guests to provide welcoming, friendly service and to proactively solicit/receive feedback on quality of food and service and respond accordingly Help plan and execute staffing, training, and supervision for all department team members Possess a working knowledge of all department and company policies and procedures Assist in identifying and developing promotional opportunities for the restaurant Perform tasks, assignments, and projects, meeting deadlines and surpassing expectations Direct others in completion of task or assignments; render advice and provide expertise or judgment based on information gathered Conduct interviews and make recommendations of candidates for new hires Determine if and/or when policy or procedural infractions by team members occur and issue the appropriate level of progressive discipline Responsible for the timely evaluation and training of all direct reports, conducting introductory period and annual performance reviews to facilitate Maintain an open-door policy and addresses all team member concerns or challenges in a timely, professional, agreeable manner Conduct and participate in meetings with management and staff Represent the restaurant within the community, developing and maintaining relationships for the purposes of growing business as well as maintaining an excellent reputation as a company and operation Evaluate information to render an opinion or take action based on that information that will impact the department or function Enhance department effectiveness and proactively manage resources to eliminate excess cost or unnecessary expenditures Create a work environment that promotes teamwork, feedback, recognition, mutual respect, and employee satisfaction Provide administrative, operational, and logistical support as needed Responsible for confidential and time sensitive material Protecting the organization, guests and team members by adhering to applicable food, liquor safety and workplace standards, operational requirements and statutory compliance regulations Monitor the Facility and storage areas including the OS&E, FF&E, inventory, cleaning and repair schedules, finishes, fixtures and equipment Ensure that all property, furnishings, equipment and supplies are used according to proper instructions and intended use Additional duties as necessary and assigned by the Direct Report or their designated representative SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position is required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the requirements of the business: Work towards property goals and objectives in conjunction with offsite corporate team. Provide constructive feedback to all departments including culinary, operations, and sales and marketing staff. Exhibits leader qualities and functions as determined by corporate team, to all employees. Additional duties as necessary and assigned. QUALIFICATION STANDARDS A minimum of 5 years of previous food and beverage management and 3 years General Manager experience Have strong leadership abilities, sound judgment, and knowledge of operations Experience working in food-centric concept, high volume but intimate atmosphere Exceptional organizational, verbal and written communication skills Excellent customer service skills and experience working with VIP and regular clientele Ability to multi-task and perform calmly in a fast-paced environment Exceptional organizational, verbal and written communication skills Strong attention to detail Experience in training and mentoring of staff, knowledge of inventory management, previous scheduling experience Excellent interpersonal skills to communicate with all levels of management and employees Ability to read, write & speak fluent English Strong computer skills are necessary to handle generating reports Flexible schedule Professional appearance and demeanor Must be able to work nights, weekends and holidays as needed Must maintain the mental and physical stamina to work extended shifts and days COMPENSATION AND BENEFITS Competitive Compensation Annual Bonus based on transparent, performance dependent standards Eligible to participate in family health insurance, $700 monthly covered by the company, as of the 1st day of the month following your date of hire Comprehensive dental and vision insurance Paid Time Off Promotional Opportunities Free Shift Meal Benefits: Dental insurance Health insurance Paid time off Vision insurance Shift: 10-hour minimum shift Weekly day range: Every weekend Weekends as needed Experience: Restaurant management: 5 years (Required) General Manager - Steakhouse: 3 years (Required) Food service: 3 years (Preferred) Ability to Relocate: Dallas, TX 75207: Relocate before starting work (Required)

QUALITY BRAND GROUP LLC: If hired, you will be working for Quality Brand Group LLC a franchisee of Dunkin'. Quality Brand Group is a multi-store franchisee with a number of Dunkin' locations in Arizona, Colorado, Florida, Nevada and Texas. At Quality Brand Group, we take great pride in our ability to create an environment with opportunity for personal growth, where passionate people are trained and empowered to deliver a memorable experience every day, one guest at a time. We promote a friendly environment where all team members and guests are treated with respect and dignity. We are looking for individuals that want to be part of a successful, energized team. The Restaurant Manager position is described below. RESTAURANT MANAGER Job Profile: The Restaurant Manager is responsible to administer, direct and oversee the effective recruitment and development of team members for the store. The Restaurant Manager is directly responsible for ensuring the proper implementation and effective application of all operational standards of quality service & cleanliness. The Restaurant Manager will operate his/her restaurant in a cost effective manner by assisting in setting and obtaining sales and profitability goals for the store. The Restaurant Manager will be privy to and accountable for the full P&L statement for his or her store as if he or she owned the location. The Restaurant Manager must demonstrate sufficient application of knowledge and leadership, always remain engaged and in tune with customers and employees needs and drive towards the continuous improvement of overall store operations. While assigned to specific shift, the Restaurant Manager, is responsible for management of the processes and people needed to deliver great and friendly guest experience during their assigned shift. The Restaurant Manager is ultimately responsible for the preparation of products according to operational and quality standards and management of the service delivered by the store team to deliver a great guest experience. Restaurant Managers are responsible for providing leadership, direction, and motivation to the store team whether through Shift Leaders and/or an Assistant Manager, or directly. Restaurant Managers will be responsibility for counseling, disciplining, promoting or firing of store level employees in the Restaurant Manager's store. Responsibilities include but are not limited to: * Leading operational Excellence * Keen focus on 100% Guest Satisfaction * Understanding the importance of training and development of team members * Achieving financial goals such as sales projections and controlling expenses * Utilizing effective communication and coaching skills * Managing purchasing, scheduling, sales, training and physical facilities maintenance. * Highly motivated, enthusiastic, with demonstrated ability to think and work independently. * Experience in the food service industry is required. Food Safety, Serve Safe Certification. MINIMUM QUALIFICATIONS INCLUDE: * Must be able to fluently speak/read English * Math and writing skills * Restaurant, retail, or supervisory experience required * Guest Focus - anticipate and understand guests' needs and exceed their expectations. * Passion for Results - set compelling targets and deliver on commitments. * Problem Solving and Decision Making - make good decisions based on analysis, experience and judgment. * Building Effective Teams - get the right people in the right places, enabling them to make decisions and celebrate success as a team. * Be physically and mentally capable of learning to operate standard restaurant equipment (minimum age requirements may apply). * This position requires one to lift 30 to 50 pounds and also requires you to use motion that entails pushing, pulling, stretching and continuous bilateral use of fingers and wrists. BENEFITS INCLUDE: * Competitive Salary * Monthly Bonus Program * Employee Meal Discounts * Medical, Dental, Vision, Rx Insurance with Company contribution * Paid Vacation NOTE: Many Dunkin' restaurants are owned and operated by an independent franchisee. Each Dunkin' franchisee is an independent employer and thus solely responsible for hiring decisions and all other employment-related matters for the franchisee's restaurant(s). The terms "Company," "Dunkin'," "we," "our," or "us" refer to the specific entity (corporate or franchise) that owns and operates the Dunkin' restaurant to which you are applying. Nothing on this site should be construed as Dunkin' being involved in or having control over a franchise employee's terms and conditions of employment. Any employment-related questions regarding a franchise restaurant should be directed to the franchisee. 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Are you looking for a serving position with a company culture you are proud to be a part of, delicious food, an amazing kitchen staff, and an excellent, team-focused front of house staff? Look no further! Join us at Cork & Pig Tavern! Our management team is focused on providing our kitchen staff with the tools and training they need to succeed, and supporting them in doing so during each and every shift. Our kitchen staff is unparalleled in their execution, consistency and teamwork. Our front of house staff is held to the highest standard, and if hired, you will be welcomed into a solid team of professionals absolutely dedicated to not only providing a phenomenal experience for each of our guests, but also genuinely invested in contributing to an amazing team-oriented environment for everyone on staff. We strive to provide an unforgettable casual fine dining experience for each and every one of our guests, and a healthy and nurturing environment for each and every team member who joins us in our endeavor. Working in the Cork & Pig kitchen, you can expect a supportive environment where you can strive for excellence, serving elevated and delectable cuisine. Our culinary program is well-renowned, and we can promise you that you will be proud of each and every plate you serve at Cork & Pig Tavern. We do ask that you have all documents necessary to hire you upon interviewing, including a current food handlers license. Expect to be trained for approximately one week upon hire. After completing training, you can expect to excel in a truly unique and upscale workplace, with a stellar team-minded mentality. We are looking for dependable, enthusiastic, experienced, and focused individuals to join our back of house team! If this sounds like you, we'd love to hear from you! Thank you for your interest, and we hope to talk to you soon!

Who We Are: NEXDINE Hospitality's family of brands provides dining, hospitality, fitness center and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide. We put our people first to deliver finely tailored, expertly managed programs. The NEXDINE Experience is responsive, transparent, and authentic. Learn more at **************** Job Details: Position: Director of Dining Services, Senior Living Community City/State: Dallas, TX Hours: Full Time Pay Frequency: Weekly - Direct Deposit What We Offer You: Generous Compensation & Benefits Package Health, Dental & Vision Insurance Company-Paid Life Insurance 401(k) Savings Plan Paid Time Off: Vacation, Holiday, Sick Time Employee Assistance Program (EAP) Career Growth Opportunities Various Employee Perks and Rewards Director of Dining Services Job Summary The Director of Dining Services reports to the Regional Vice President and is responsible for managing the daily operations at our Senior Living Community. The Director is accountable for meeting or exceeding all financial and operational goals, client objectives, customer satisfaction, people management and development, and creating a positive work environment for staff. This role also involves managing an annual revenue of $1M+ while ensuring a high standard of care and service for residents. Director of Dining Services Essential Functions: Culinary Responsible for directing and/or assisting the Executive Chef/staff in all aspects of menu writing, cycle of cost control, food production, execution and presentation. Responsible for the quality of all food products and ensure that standards are met. Oversight of all aspects of catering operations. Operations Responsible for maintaining vendor relationships and monitoring of vendor purchasing guidelines. Assist Executive Chef in oversight of supplies, equipment, or work areas to ensure conformance to established standards. May arrange for equipment purchases or repairs. Oversight of purchasing of all food or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products. May determine production schedules and staff requirements necessary to ensure timely delivery of services, including all essential functions of payroll processing. Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines, and productivity are maintained. Ability to create, compile, and record production or operational data on specified forms. Create procedures and strategies to improve unit performance. Ensure compliance with all contractual requirements. Participate in Business Review process and presentation. Ensure frequent client communication and facilitate monthly/quarterly meetings. Financial Manage department controllable expenses (P&L) including food costs, labor, supplies, uniforms and equipment, adherence to budgetary guidelines. Ability to generate financial reports, assist in budget planning process, and P&L analysis and reporting. Develop operational forecasts, explain variances and manage all unit accounting functions. Oversight of inventory management and updating price fluctuation. Participate in monthly P&L review process with corporate office. People Provide direction and manage performance of all direct and indirect reports ensuring employee development, engagement and compliance with company related policies and standards. Manage and motivate employees through continuous communication and regular team meetings May instruct, train and supervise direct or indirect reports in the preparation, cooking, garnishing, or presentation of food. Provide superior customer service to include being attentive, approachable, greeting and thanking customers. May perform other duties and responsibilities as assigned. Skills/Aptitude Communication Proficiency Customer/Client Focus Problem Solving/Analysis Leadership Team Oriented Project Management Supervisory Responsibility This position oversees all employees of the unit and is responsible for the performance management and hiring of direct or indirect reports within the unit.

Overview Central Market is a specialty grocery that started in Austin, Texas in 1994, and has grown to multiple locations across the state. What makes Central Market one of the freshest markets in the country - Try a sumptuous selection of everything edible, for starters. We go straight to the source to bring you the finest food and drink the world has to offer. With hundreds of cheeses, thousands of wines, acres of produce, and aisles of experts, Central Market is a foodie's wonderland. Our commitment beyond the plate is another reason we're a cut above. We believe food is a way of uniting families and communities, of preserving cultures, and of starting new traditions. Each of our stores is a market in the truest sense and is a place to exchange goods, services, and ideas for those really into food.Job Description Serves as a leader, motivator and expert relative to successful operation and execution of all areas of Production and Sales in (Non-Perishable departments including: grocery, dairy, frozen foods, Healthy living, bulk foods, and gift baskets.) (Perishable departments including: Produce, Meat Market, Seafood Market and Floral.) ( Food Service departments including: Kitchen, Cafe, Prepared Foods, Cooking School, Bakery, Deli, and Cheese Departments) This position is responsible for ensuring that we delight our customers, satisfy our partners, and meet company objectives and reports to the General Manager. Responsibilities: - Majority of the time spent using independent judgment in making employment-related and business decisions, or effectively recommend such decisions including but not limited to product and department related strategies, hiring, promoting, disciplining, suspending, discharging, rewarding or otherwise engage in resolving Partner-related matters Responsible for multiple departments to include merchandising, product mix, product costs, and the supervision of Partners via department managers Responsible for the overall direction, coordination and evaluation of this unit Ensures that all federal, state and company regulations and standards for product freshness, safety, refrigeration, and sanitation are met Supervises daily management of Non-/Perishable/Food Service departments and merchandising via department managers and self Maintain vendor relations, and effectively communicate what our expectations at Central Market include Responsible for employment interviews, performance appraisals and partner feedback Trains and develops partners Provide superlative customer service Requirements: Strong supervisory and management skills relative to successful operation and execution of all areas of production and sales in (Non-Perishable Departments including: grocery, dairy, frozen foods, healthy living, bulk foods, and gift baskets) (Perishable Departments including: Produce, Meat Market, Seafood Market and Floral.) (Food Service departments including: Kitchen, Cafe, Prepared Foods, Cooking School, Bakery, Deli, and Cheese Departments.) Long-term strategic and financial planning skills Bachelor's degree, one to two years related experience, and/or training, or equivalent combination of education and experience Proficiency with automated reporting systems including, but not limited to; Inventory, Food Cost, Scheduling, Time & Attendance and labor preferred Excellent interpersonal and communication skills Ability to champion new ideas and initiatives Value diversity Ability to handle stressful situations Analytical skills Organization and planning skills Ability to prioritize and handle multiple tasks Ability to delegate effectively Proven ability to develop teams Equal Opportunity Employment/Drug Free Workplace 06-2003 Check out our available talent pools to learn about future opportunities. Click here to get started.

Job DescriptionMaman - Kitchen Leader maman is a french bakery, café and leading lifestyle brand founded in 2014 by owners elisa marshall & benjamin sormonte, with locations across north america and canada. inspired by family traditions, and the highest quality ingredients, maman offers a selection of delicious baked goods {including their famous nutty chocolate chip cookie}, coffee, fresh breakfast, and lunch options spanning from hearty salads & sandwiches to savory quiches. in addition to hosting intimate events, maman has partnered with leading brands for partnerships and activations. from baby showers and birthday parties to engagements, they're able to help celebrate customers & make new beautiful memories. in september 2021, maman founders elisa marshall & benjamin sormonte released the highly anticipated maman: the cookbook. We're looking for a Kitchen Leader to join our team! Our ideal candidate is passionate about food, beverages, and excellent customers service. You love cookies, are always ready to lend a helping hand to a colleague & you don't take yourself too seriously. When you join our team, you'll be responsible for providing a friendly, helpful, and responsive level collaboration with the full BOH team. You will be based at one of our Texas mamans. While Kitchen Leaders are responsible for a variety of managerial tasks, common duties include: Managing inventory so that all necessary ingredients are stocked for service Hiring new staff and providing training to facilitate quick acclimation Streamlining the kitchen processes to maintain prompt service times Working with the Culinary Director to develop and maintain the restaurant menu Setting regular cleaning standards for the kitchen and verifying that staff is maintaining sanitation levels Creating schedules for all kitchen staff Tracking kitchen finances to identify areas of potential waste - Maintaining culinary standards; - Maintaining food safety standards; - Maintaining the cleanliness of the stores kitchen, and equipment of all products and - Ensuring that all the rules and regulations of the TX State Health Department are respected; - Training new staff members; Job Types: Full-time, Contract Benefits: Health insurance Paid time off Physical setting: Casual dining restaurant Schedule: 10 hour shift 8 hour shift Holidays Weekend availability Experience: Kitchen lead: 2 years (Preferred) Supervising Experience: 2 years (Required) License/Certification: Food Handler Certification (Required) Work Location: In person

Food Services Additional Information: Show/Hide Primary Purpose: Responsible for assisting with on-site leadership of campus child nutrition operations. Ensure appropriate quantities of food are prepared and served. Meet time constraints set by menu requirements established by central office administration. Ensure all operations follow safe food handling standards. Qualifications: Education/Certification: High school diploma or GED Certified Food Manager (CFM) (Must obtain within 2 months of being hired/ promoted) Special Knowledge/Skills: Knowledge of methods, materials, equipment, and appliances used in food preparation Knowledge of food handler safety Ability to manage personnel Effective organizational, communication, and interpersonal skills Experience: Prefer Two (2) years' experience in K12 food service operations Major Responsibilities and Duties: Cafeteria Management and Food Preparation 1. Assist with development of work schedules, assign work to campus child nutrition workers, and oversee completion of duties. 2. Maintain all serving schedules and serve all food items according to menu specifications defined by departmental policies and procedures. 3. Work cooperatively with campus principal and manager to accommodate temporary schedule changes, special serving requirements and to resolve personnel problems. Safety and Sanitation 4. Ensure food is produced safely and is of high quality according to policies, procedures, and department requirements. Store and handle food items and supplies safely following health and safety codes and regulations. 5. Operate tools and equipment according to prescribed safety standards and follow established procedures to meet high standards of cleanliness, health, and safety. 6. Correct unsafe conditions in work area and promptly report any conditions that are not immediately correctable to supervisor. 7. Follow established procedures for locking, checking, and safeguarding facilities. 8. Maintain daily temperature logs as outlined in HAACP, which includes all kitchen equipment and all prepared foods throughout the preparation process. Alerting Food Service Director /Food Service Coordinator of any time and temp discrepancies. Inventory and Equipment 9. Maintain a clean and organized storage area. Keep garbage collection containers and areas neat and sanitary. 10. Conduct regular physical equipment and supplies inventory as directed by the manager. Policy, Reports, and Law 11. Assist manager to compile, maintain, and file all reports, records, and other documents including reports of daily and monthly financial, production, and activity records. 12. In the absence of the manager, review and submit accurate time and attendance records for payroll reporting purposes. 13. Complete annual continuing education requirements. Other 14. Be available by phone, email, or video conferencing to confer with district personnel, students, and/or parents. 15. Follow district safety protocols and emergency procedures. Supervisory Responsibilities: Monitor the work and issue work assignments to campus child nutrition workers. Mental Demands/Physical Demands/Environmental Factors: Tools/Equipment Used: Standard large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, stove, oven, dishwasher, and food/utility cart Posture: Prolonged standing; frequent kneeling/squatting, bending/stooping, pushing/pulling, and twisting Motion: Continual walking; frequent climbing (ladder), grasping/squeezing, wrist flexion/extension, reaching/overhead reaching Lifting: Frequent moderate lifting and carrying (15-44 pounds) Environment: Work inside commercial kitchen environment; exposure to extreme hot and cold temperatures, extreme humidity, noise, vibration, microwaves, biological hazards (bacteria, mold, fungi), chemical hazards (fumes, vapors, gases), electrical hazards; work with hands in water; work around machinery with moving parts; work on slippery surfaces Mental Demands: Work with frequent interruptions; maintain emotional control under stress Attachment(s): * Assistant Cafeteria Manager.pdf

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.

Are you passionate about Food and Beverage? Join us at the Fairmont Dallas Hotel. Fairmont Dallas, located in the Arts District of downtown Dallas, offers 545 elegant guestrooms and suites, with over 73,000 square feet of flexible meeting space. For over 50 years, Fairmont Dallas has been the setting for countless civic, social cultural, convention and corporate events, setting the stage for countless memories. The Restaurant and Bar Manager must be creative, dynamic, enthusiastic, and passionate. They will lead with vision and innovation, ensuring world-class dining experiences while driving profitability. The Director will work to achieve maximum sales and profits, as well as enhance guest satisfaction and employee engagement, while adhering to established company policies and luxury brand standards. They will establish strong cross-functional collaboration, forming a close working relationship with the Executive Committee and Department Heads. Proven ability to drive accurate revenue forecasts, enhance profitability, and develop strong leadership within the team is essential. Job Description Maintain complete knowledge of and comply with all departmental policies/service procedures/standards. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day. Maintain positive guest relations at all times. Resolve guest complaints, ensuring guest satisfaction. Be familiar with all hotel services/features and local attractions/activities to respond to guest inquires accurately. Monitor and maintain cleanliness, sanitation and organization of assigned work areas. Be passionate about people Apply Business Acumen Innovate and Deliver results Qualifications Minimum 5 years' Food & Beverage managerial experience in a luxury hotel Extensive knowledge of fine dining and banqueting operations Excellent communication skills Extensive Food and Wine background Ability to train and develop leaders Excellent budgeting and forecasting ability Knowledge of expense management Excellent people skills Ability to work with a diverse staff Ability to coordinate special events Additional Information What's in it for you: Paid time off Medical, Dental and Vision Insurance, 401K Complimentary Shift Meal Employee benefit card offering discounted rates in Accor worldwide Learning programs through our Academy designed to sharpen your skills Ability to make a difference through our Corporate Social Responsibility activities, such as Planet 21 Career development opportunities with national and international promotion opportunities

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 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 hourly rate of $15.75-$19.25 Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching This position will remain open until April 10, 2026. 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 Three to five (3-5) years of experience in catering or consessions. 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.

Be a part of what we are building here at Arby's. At Arbys, we are guided by our six core values: Dream Big, Work Hard, Get it Done, Play Fair, Have Fun, and Make a Difference. We welcome you to the opportunity to help us cultivate an environment an Shift Manager, Manager, Management