Kitchen manager jobs in Middle Island, NY - 679 jobs

DEPARTMENT: Operations SUPERVISOR: District Manager Our Company is committed to your success by providing you with the training and tools you need to be successful. Our success is based on your commitment to the guest. Guests come first and are the most important people in our business because they make our paychecks possible. GENERAL JOB DESCRIPTION Manages the operations and staff of a restaurant, including the execution of all Company policies, procedures, programs, and systems. Ensures achievement of objectives are reached in all areas while following all Company guidelines. Ensures ethical business practices. Provides leadership, direction, training, and development to subordinate managers and crew. Creates and maintains a "Delight Every Customer." environment. MAJOR DUTIES AND RESPONSIBILITES 5 - Star Talent Develops subordinates to maximize their contributions and future promotion opportunities. Executes proper training and development through established systems and practices. Ensures execution of the restaurant's Human Resource programs with a goal of retention. Ensures achievement of proper staffing levels. Utilizes ongoing system for the recruitment, development, recognition, and retention of restaurant management and Crew. Prepares and conducts quality, timely performance feedback and performance appraisals for store management and crew. Works with HR and District Manager to ensure expedient and appropriate resolution. Must be able to develop Crew and all levels of Management. Ensures proper execution of and compliance with Company policies and procedures. Works with District Manager to establish restaurant priorities, and develops and executes restaurant plans. Informally evaluates restaurant performance, receives and incorporates feedback from restaurant inspections, and implements action plans to improve restaurant ratings. Conducts regular managers' meetings to communicate and reinforce priorities. “A Cut Above” Customer Experience Trains, monitors, and reinforces food safety procedures to Management and Crew Members. Ensures all food safety procedures are executed according to Company policies and health/sanitation regulations; initiates corrective actions, as appropriate. Ensures the continual improvement of Quality, Service, and Cleanliness standards on all day parts, including the monitoring of food product quality. Ensures “A” Level result on the Operations Evaluation, including Customer Courtesy standards are met; implements corrective action as required Ensures protection of the Wendy's brand and company assets through restaurant compliance with Company policies and procedures. Evaluates restaurant performance at specified intervals using Company inspection form; coaches and retrains Managers as required. Growth and Profit Maximizes restaurant sales goals versus budget and prior year, including participating in marketing programs. Develops and implements appropriate plans to resolve unfavorable trends and enhance sales. Manages assigned restaurant requirements for new product rollouts/procedures. Maximizes profit goals versus budget and prior year. Manages food, labor, and paper costs and other controllable expenses to include store supplies, office supplies, and uniforms. Develops and implements appropriate plans to resolve unfavorable trends and enhance profits. Performs other job related duties as assigned or required. QUALIFICATIONS FOR THE JOB Education: High School Diploma or GED required 18 years old or older Experience: Minimum of 3 years line operations experience in the restaurant industry; or equivalent of education and experience. Other: Ability to learn and apply the standard operating procedures of the Company. Ability to learn and apply HR Policies and Procedures. P&L analysis and corrective measures. Demonstrated experience in Supervisory practices. Demonstrated experience Interviewing and identifying High Performing candidates. Knowledge of applicable Federal, State, and Local employment laws. Ability to execute training and development practices. Ability to satisfactorily complete recommended training programs such as Serve Safe and Phase Training. Able to achieve Serve Safe Certification. Must be able to come to work promptly and regularly. Must be able to take direction and work well with others. Must be able to react to change productively and handle other tasks as assigned. KEY COMPETENCIES Customer Orientation Organizing and Planning Results Orientation Problem Solving/Decision Making Financial Analysis Constructive Conflict PHYSICAL REQUIREMENTS Must be able to stand for long periods of time without a break. Must be able to work in hot and cold environments. Must be able to walk. Must be able to bend and kneel. Must be able to reach and grab. Must be able to work in loud environment. Must be able to see and hear. Must be able to wear a headset to take orders. Must be able to talk. Must be able to smell and taste. Must be able to lift up to 30 pounds. Must be able to travel to other locations, as necessary. Must be able to work in a fast paced environment and accomplish multiple tasks within established timelines. Must be able to concentrate and perform duties accurately. #J-18808-Ljbffr

A specialty trade contracting company is seeking an experienced General Manager to oversee operations and drive profitability. The ideal candidate will have 15+ years in the construction industry, excellent leadership skills, and the ability to implement efficient systems. This role offers a salary range of $135,000-$150,000 per year, along with a performance-based bonus and professional development opportunities. #J-18808-Ljbffr

Imagine your ideal job. Now add bowling, arcade games, amazing parties, and delicious food. Our General Managers help bring this vision to life every day for guests of their centers-and have a great time doing so. The General Manager role is an active one where you're on your feet, coordinating multiple team members, and problem-solving in real time. Our General Managers oversee all aspects of how their centers operate, from entertainment to food & beverage sales, to the property and its equipment as a whole. Through it all, our General Managers work hard to cultivate an exceptional team environment so that all staff members can perform at a consistently high level. Make no mistake: this is definitely NOT your typical job (spoiler alert: it's way better). ESSENTIAL DUTIES: Get a glimpse of all you'll experience as a General Manager GENERATE & MONITOR CENTER REVENUE Help develop financial operational plans/budgets and monitor their performance to achieve your center's financial goals, including driving food & beverage sales. Review and control labor costs and other expenses. BE AN OPERATIONAL PRO Floor management is the name of the game; manage the day-to-day operations of your center, scheduling, planning, organizing, and communicating effectively with your team. TRAIN YOUR TEAM Supervise and direct regular training for all staff members and ensure their proficiency in guest service, food & beverage operations, loss prevention, and our company operating standards; supervise direct reports which may include: Assistant General Managers, Facility Managers, Kitchen Managers, and Event Managers. REVIEW CENTER PERFORMANCE Manage multiple departments efficiently and conduct regular meetings with your management team to review performance and offer direction; review profit & loss statements weekly/monthly and adjust your action plan accordingly. RALLY THE TROOPS Help keep morale high for your team and address any center-level HR or loss prevention issues as they arise. MAKE GUESTS PRIORITY #1 Achieve and maintain overall guest service goals; ensure that customer complaints are resolved appropriately and that our guests are completely satisfied. DRIVE FOOD & BEVERAGE SALES Oversee the management and expansion of your center's Food & Beverage program, ensuring the highest quality standards and exceptional guest satisfaction in our dining offerings. Provide ongoing training and supervision to ensure consistent execution of corporate initiatives and standards, fostering a thriving sales culture. REMAIN FLEXIBLE An ability to work varying shifts, from weekends to holidays, in addition to extended workdays as needed by your center. WHO YOU ARE As a General Manager, you're a customer service pro who knows what it's like to work in a fast-paced environment and who thrives in that energy. You're highly attuned to the guest experience, accountable for your performance (and that of the teams you'll manage), and are a strong team player across the board. You're also an extraordinary problem-solver and trouble-shooter and have at least a few years of full service restaurant management experience under your belt. DESIRED SKILLS: Check out the desired skills below and see if you have what it takes to join our world-class team 5+ Years of Management Experience related to full service kitchen, bar, restaurant, and food service operations Bachelor's Degree Basic business math, accounting skills, and strong analytical/decision-making skills Strong Team Player Exceptional “People Developer” Customer Service Pro Knowledge of POS register systems Solid Communication Skills WORK ENVIRONMENT/ PHYSICAL DEMANDS: Typical entertainment environment where you will walk, bend and stand for periods of time, and may lift objects with some assistance. Who We Are Lucky Strike Entertainment, formerly Bowlero Corp, is one of the world's premier location-based entertainment platforms. With over 360 locations across North America, Lucky Strike Entertainment provides experiential offerings in bowling, amusements, water parks, and family entertainment centers. The company also owns the Professional Bowlers Association, the major league of bowling and a growing media property that boasts millions of fans around the globe. For more information on Lucky Strike Entertainment, please visitir.luckystrikeent.com. The the pay range for this position is $90,000 to $95,000 per year. Lucky Strike Entertainment offers performance-based incentives and a competitive total rewards package which includes healthcare coverage and a broad range of other benefits. Incentives and/or benefit packages may vary depending on the position. More details regarding benefits are available here:******************************************* #J-18808-Ljbffr

Company Profile At CAVA, we make it deliciously simple to eat well and feel good every day. We are guided by a Mediterranean heritage that's been perfecting how to eat and live for four thousand years. We prioritize authenticity, curiosity and the pursuit of excellence in everything we do. We are working towards something big, together. Wefoster a culture built on five core values: Generosity First, Always: We lead with kindness. Our best work happens when we act in service of others. Constant Curiosity: We are eager to learn, grow, and explore beyond the obvious. Act with Agility: We welcome change; it's the only constant. We embrace, adjust, adapt. Passion for Positivity: We greet each day with warmth and possibility. Collective Ambition: We have high aspirations that are achieved when we work together with a shared purpose. Assistant General Manager In the role of Assistant General Manager (“AGM”), you will be responsible for bringing our mission, values, and competencies to life for our guests and Team Members in our restaurants. You will partner with the General Manager and Area Leader in the establishment of store action plans, financial metric results, and the development of hourly Team Members in the restaurant. You will be responsible for supporting the General Manager in the overall restaurant operations at an exceptional level including but not limited to schedules, forecasting, labor management and inventory. As an AGM, you will be expected to learn and master competency-based leadership and operational skills. What You'll Do Assist the General Manager in managing daily restaurant operations, including opening and closing procedures. Ensure adherence to CAVA's standards for food quality, service, and cleanliness. Oversee inventory management, supply ordering, and cost control to maintain profitability. Supervise and support Team Members with training, coaching, and performance feedback. Support the General Manager with scheduling and staffing. Assist with addressing Team Member issues and conflicts to maintain a positive work environment. Enhance the guest experience by upholding high service standards and promptly addressing customer concerns. Implement strategies to help with boosting customer satisfaction and loyalty. Lead by example in customer service and encourage the team to follow suit. Support with managing financial aspects including tracking sales, cash handling, and adhering to budget guidelines. Assist with preparing financial reports, analyze performance metrics, and identify areas for improvement. Assist with ensuring accurate financial record-keeping and compliance with cash handling procedures. Assist with overseeing food safety practices and ensure team training on proper procedures. Assist with administrative tasks such as inventory management and maintaining operational records. Support the General Manager in report preparation and action plan implementation. Participate in special projects and initiatives to drive restaurant success and support the General Manager as needed. Assist with any additional duties as assigned by the General Manager or higher management. Qualifications 1- 2 years of experience in a supervisory or management role within the restaurant or hospitality industry. Strong leadership and team management skills. Excellent communication and interpersonal abilities. Proven track record of delivering exceptional customer service. Adapt to changing circumstances and develop solutions to enhance restaurant performance. Ability to manage financial aspects, including budgeting and cost control. Knowledge of legal, health, safety, and sanitation regulations. Ability to adapt to a fast-paced environment and solve problems effectively. Flexibility to work various shifts, including nights and weekends, as needed. Consistently exhibits a generous and friendly demeanor when engaging with guests. Completes tasks and projects within established timelines. Promotes and upholds a culture of inclusivity and respect within the team. Actively seeks and incorporates feedback from team members to improve performance and operations. Applies effective decision-making skills to guide the team towards achieving success. Remains open to and actively explores new ideas to drive business success. Demonstrates emotional stability and resilience in high-stress situations. Physical Requirements The ability to regularly work overtime Must be able to bend and reach overhead often Must possess dexterity to handle tongs, pots/pans, and other equipment Must be comfortable working in temperatures ranging from hot to cold Must be comfortable working near open flames May be required to work in tight spaces Must maintain near constant communication with multiple people Close vision, distance vision, and peripheral vision are required Must be able to sit, squat and kneel occasionally Must be able to work in a constant state of alertness and safe manner May be required to occasionally work in outdoor weather conditions May stand for long periods of time and lift up to 50 pounds What We Offer We've got you covered. Here are just some of the benefits available to CAVA team members. Early Wage Access* Health,Dental,Vision,Telemedicine,PetInsuranceplus more!* 401k enrollment with CAVA contribution* Paid sick leave, parental leave, and community service leave* FREE CAVA Meal for every shift worked The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions This job description is not intended to be a comprehensive list of all the duties and responsibilities of the position, and such duties and responsibilities may change without notice. As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. CAVA - joining “a culture, not a concept” We use eVerify to confirm U.S. Employment eligibility. #J-18808-Ljbffr

Berkeley Living is a dedicated rental offering from the Berkeley Group, combining five decades of expertise in creating high-quality homes and communities with a forward-looking approach to modern living. Established to redefine the rental experience, Berkeley Living delivers homes of exceptional design and craftsmanship, supported by an unwavering commitment to service, care, and attention to detail. Our developments are located within established, well-connected Berkeley communities, ensuring residents enjoy not only beautifully designed apartments but also thoughtfully curated public spaces, amenities, and excellent transport links. Every element has been considered to provide a seamless, stress-free experience, where flexibility meets the reassurance of a trusted and responsible landlord. At the core of Berkeley Living is a belief that renting should be as effortless as it is rewarding. We remove complexity, anticipate needs, and foster welcoming environments where individuals can feel truly at home. In doing so, we set a new benchmark for renting - one that prioritises quality, integrity, and excellence at every stage. Key Responsibilities This is an exciting opportunity for a highly motivated and experienced individual to lead the operations on a brand new BTR scheme due to open in Spring 2026. This role will oversee the delivery and day to day operations across one of our BTR developments. You will be responsible for driving your team to ensure seamless operational delivery and create a first-class resident experience. You will have overall responsibility for the operations and performance of the BTR community which will include the following: Operations Develop and implement operational plans to ensure the efficient day-to-day running of the scheme. Lead, motivate, and support the on-site team, fostering a positive culture with a strong focus on wellbeing and professional development. Oversee recruitment, induction, and ongoing training in line with company policies. Collaborate with central support teams to deliver outstanding customer service and resident engagement initiatives. Build and maintain strong local partnerships and community relationships. Champion sustainability initiatives aligned with Berkeley's Vision 2030 Strategy, including effective void utility management. Conduct bi-annual apartment visits to ensure lease compliance and identify maintenance needs. Ensure unit turnover processes meet agreed SLAs. Work closely with the estate management team to coordinate operations across the wider development. Finance Manage and monitor the scheme's operating budget, ensuring financial performance and value for money. Hold regular performance reviews with maintenance, marketing, and leasing teams, driving continuous improvement. Ensure timely rent collection and manage arrears in line with company policy, escalating where legal action is required. Health & Safety Ensure compliance with statutory legislation, working closely with the H&S and Compliance Manager. Oversee reactive maintenance, ensuring issues are correctly allocated and resolved promptly. Enforce H&S policies, ensuring all contractors follow safe systems of work. Conduct regular building inspections, addressing safety or security concerns with central support teams. Leasing & Marketing Collaborate with central leasing and marketing managers to ensure seamless communication and delivery. Support the Leasing Manager and team in conducting viewings, ensuring the “Berkeley Living” standard is upheld. Monitor and respond to all incoming enquiries in line with service levels. Ensure compliance with local licensing requirements, maintaining all necessary documentation. Proactively manage lease breaches, overseeing remediation and escalation where needed. Customer Service Represent the Berkeley Living brand by delivering exceptional service to residents, visitors, and contractors. Foster open communication with residents across multiple channels, supporting a strong sense of community. Host regular resident meetings, sharing updates, addressing concerns, and gathering feedback. Deliver the Resident Engagement Strategy, ensuring clear communication of building and fire safety information. Oversee resident events to strengthen engagement and retention. Actively seek ways to exceed expectations, driving positive feedback and reviews. Act as the escalation point for complaints, ensuring timely and effective resolution. Skills, Knowledge and Expertise Proven experience in operational management, ideally within build to rent/Living sector. Strong leadership skills with the ability to inspire and develop teams. Excellent financial acumen and budget management experience. A collaborative mindset with exceptional communication skills. A commitment to sustainability, safety, and delivering outstanding customer experiences. Benefits 25 days annual leave, increasing with service to 33 days. Health and wellbeing benefits including Private Medical Insurance. Lifestyle benefits including access to an online discount platform. Berkeley Foundation volunteer day. Private pension plan. Group life assurance. The standard full-time working hours in the office are 8am-5pm with core working hours 9am-4pm. Internal applicants: If you're an internal applicant, please ensure you've informed your line manager of your intention to apply for this position. #J-18808-Ljbffr

HARRY B BROWNSON COUNTRY CLUB INC, located at 15 Soundview Avenue in Huntington, Connecticut, is a distinguished country club serving the community in Shelton, CT. Known for its excellent amenities and vibrant member-focused culture, the club is committed to providing exceptional experiences for its members, offering a range of recreational, dining, and social opportunities. With a tradition of excellence, it continually strives to enhance services and deliver value to its members and guests. Role Description This is a full-time, on-site role based in Shelton, CT for an Assistant General Manager. The Assistant General Manager will support the General Manager in overseeing daily operations, maintaining quality standards, and ensuring exceptional experiences for members and guests. Responsibilities will include supervising staff, managing events, overseeing financial processes, maintaining facilities, driving member satisfaction, and supporting administrative tasks. The ideal candidate will uphold the club's high standards of service and help foster a welcoming and professional environment. Qualifications Excellent leadership, team management, and interpersonal communication skills. Experience in hospitality management, event coordination, and delivering high-quality service experiences. Proficiency in financial planning, budget management, and operational oversight. Problem-solving skills, organizational abilities, and attention to detail for managing day-to-day operations efficiently. Previous experience within a country club, hospitality, or service-focused setting is preferred. Ability to work effectively in a fast-paced, guest-oriented environment. Bachelor's degree in Hospitality Management, Business Administration, or equivalent experience is a plus.

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

FIND YOUR FIRE! At Sally's Apizza we have been creating New Haven Style Apizza since 1938 and are now expanding to locations across the United States. Famous for our distinctive tomato sauce and chewy, crispy crust with an iconic oven-kissed char, Sally's draws pizza fans from around the world. We hand-craft authentic pizza in custom-designed ovens, using the original recipes. Sally's mission is to make great pizza available to everyone. With Sally's growth, comes new opportunities from management to corporate roles. We offer coaching, training and promotion within giving you a path to pursue your future career goals. -------------------- DESCRIPTION As a member of the management team, the Kitchen Manager will conduct the day-to-day restaurant operations according to company standards and policies. Working under the General Manager, the Kitchen Manager will assist the management and development of new concepts, create standardized recipes, keep food costs at a minimum, and at the same time, initiate and sustain an ongoing presence in our brand. The Kitchen Manager will maintain internal controls and ensure quality, consistency, and hygiene for the restaurant's products and equipment. The Kitchen Manager allocates resources, executes controls, trains, and develops kitchen staff, systemizes daily functioning and food service, and maintains efficient Kitchen Operations. Reports to the General Manager. Directly oversees the Sous Chef. -------------------- SALARY & BENEFITS Starting at $70,000 annually depending on experience, plus bonus Health Insurance Dental Insurance Vision insurance Short-term Disability Long-Term Disability Group Life Sick Time & Vacation Time or Paid time off -------------------- As the Kitchen Manager, you will... As a kitchen supervisor, you will manage all activities in the kitchen. Be a teacher and mentor to all back-of-house employees. At times, collaborate with the Culinary Operations Manager to develop new recipes, dishes, and procedures. Train kitchen personnel in best practices for cleanliness and sanitation. Control food costs to budgeted levels. Conduct daily shift line checks, ensuring that prepped food is up to company standards. Supervise and inspect all prep procedures ensuring company recipes are adhered to. Maintain a clean and safe environment, instructing staff in proper food preparation, food storage, and use of kitchen equipment. Ensure that food service products, presentation, and plating are of the highest quality, and are prepared in a timely manner. Be responsible for food quality, food service and presentation while adhering to recipes and standard operating procedures. Be responsible for placing food orders and conducting end-of-period food inventory. Monitor refrigeration and storage operations through proper product rotation to eliminate spoilage. Recognize and cultivate future culinary leaders from within the back-of-house ranks. Be scheduled to open the restaurant 2-3 days per week as the manager on duty. Effectively communicate with other managers and line staff in a fast-paced restaurant environment. Possess the ability to take direction and feedback, using it to improve future performance. -------------------- JOB REQUIREMENTS OF THE KITCHEN MANAGER Technical: Thorough knowledge of Food Safety systems and procedures; excellent food prep & knife skills, strong Computer Skills (Microsoft Office, Brink POS preferred); and the ability to conduct theoretical food, purchasing, and labor costing and analysis Language: English, Basic Spanish (preferred but not required) Experience High school or GED equivalent Formal culinary training or associate degree in culinary arts (preferred but not required) Minimum 2-3 years in a leadership role within a full-service restaurant kitchen Certifications: ServeSafe Certified Work Environment: This hands-on position requires 90% of the work week to be spent actively engaged in running culinary operations. Must be able to work on your feet for up to 10 hours at a time and be able to lift at least 50 lbs. Must be able to travel within your region. Details: Full Time, In-Person, Day, Evening & Weekend availability -------------------- ROLE COMPETENCIES Attention To Detail : Taking responsibility for a thorough and detailed method of working. Functional Expertise and Usage: Possess the situational awareness to recognize problems and find creative solutions to those problems Organizational Awareness: Having and using knowledge of systems, situations, procedures, and culture inside the organization to identify potential problems and opportunities, perceiving the impact and the implications of decisions on other components of the organization. Oral Communication: Shaping and effectively expressing ideas and information. Financial Awareness: The ability to read and understand a profit and loss statement. Integrity: Upholding generally accepted social and ethical standards in job-related activities and behaviors. -------------------- SALLY'S CORE VALUES Obsession for Apizza: True passion for the uncompromised quality and tradition of New Haven Apizza. Strive for excellence and bring your personal best to work every day. Commitment To Our Guest s: Demonstrate warmth and care while creating memorable moments of hospitality for all guests. Strength of Character: Take pride in your job and use best judgment to do what is right and fair even when no one else is looking. Actively seek to build trust with colleagues and guests. We Are Family: We are a hard-working crew that takes care of and supports one another while courageously providing honest feedback to hold each other accountable. IND160

Role OverviewLead Culinary Innovation: Chef Manager, Healthcare Excellence at Bridgeport Hospital Sodexo is seeking a dynamic and experienced Chef Manager to join our culinary leadership team at Bridgeport Hospital, a premier 500-bed acute care facility in Bridgeport, CT. This critical role will focus on ensuring the highest standards of culinary execution and quality across all food service functions, which include patient feeding, high-volume retail dining, and executive catering. The Chef Manager will report directly to the Area General Manager and collaborate closely with the Executive Chef and the Retail Chef Manager. You will be responsible for direct oversight of a dedicated team of approximately 8-10 employees, ensuring they are trained, motivated, and performing at peak level to meet both Sodexo's standards and the clinical needs of the hospital. Joining the Sodexo team at Bridgeport Hospital means you'll play a vital role in supporting the recovery and well-being of patients and providing excellent service to staff and visitors. We are committed to improving the Quality of Life for everyone we serve. Apply today to advance your culinary management career in a mission-driven acute care setting!What You'll DoThe Chef Manager is responsible for daily culinary operations, quality control, and team management:Culinary Production: Oversee the daily preparation and execution of meals for patient services, retail venues, and catering events, ensuring consistency, quality, and timely service. Quality & Safety: Maintain the highest standards of food quality, presentation, and taste. Strictly enforce all HACCP, ServSafe, and Sodexo food safety and sanitation protocols throughout the kitchen. Team Leadership: Directly manage, coach, schedule, and develop 8-10 frontline culinary staff and food service workers, fostering a positive, professional, and efficient kitchen environment. Operational Support: Work closely with the Executive Chef and Retail Chef Manager to manage inventory, control food costs, and optimize kitchen labor and workflow efficiency. Menu Integrity: Ensure all recipes and menus are followed precisely, including adherence to therapeutic diets and dietary restrictions crucial for patient care. Resource Management: Manage ordering, receiving, and storage of food and supplies, minimizing waste and maintaining stock levels. What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You BringExperience: Minimum of 2+ years of culinary experience in a high-volume setting (e. g. , large restaurant, corporate dining, or institutional food service). Prior supervisory or management experience is required. Education: Culinary degree or a degree in Food Service Management is highly desirable, or equivalent professional experience. Healthcare Acumen: Experience in a hospital or healthcare food service environment is a significant plus, with knowledge of patient dining and dietary needs. Certifications: Current ServSafe certification or ability to obtain one immediately upon hire. Skills: Exceptional communication, organizational, and leadership skills. Proven ability to work collaboratively as part of a culinary management team. Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - High School Diploma or GED or EquivalentMinimum Management Experience - 1 year

Responsible for the organization, management and daily operation of the Dietary Department in accordance with the State Department of Health regulations, local regulations and Bristal policies. Must be able to supervise and instruct the staff in policies and procedures under guidance of Vice President of Food and Beverage and as directed by the Executive Director, with minimal supervision. Schedule: Sunday - Thursday 9-5:30PM DUTIES AND RESPONSIBILITIES: Develop goals and objectives for the department. Maintain policies and procedures to obtain these stated goals and objectives. Prepare and manage the department budget and production of profit and loss statement. Ensures the most current Resident Dietary Master list is posted. Review the highlighted (changed) Residents. Prepare all menus and insures implementation of these menus after approval by a registered dietician. Keeps records of all menus and substitution for regulatory compliance. Control department resources through appropriate planning, utilization, evaluation and data analysis. Develop quality standard for food, equipment and service, and evaluations systems to determine department effectiveness. Ensure on-going training and motivation of dietary staff. Plan and coordinate all department activities. Plan and implement food service systems, including department layout and equipment requirements. Maintain effective communication with departmental personnel, other departments, administration and the public. Ensure all Residents are satisfied with the food service, by regularly walking through the dining room, speaking one on one with the Residents and promoting meal specials. Schedule staff to ensure sufficient coverage for kitchen and dining room. Develop work assignments for all dietary service personnel, which are written, dated and posted in the kitchen area. Continually upgrade personal knowledge of dietary management systems and nutrition through in-service training. Purchase food and supplies using competitive purchasing practices. Manages cost of food and supplies to maintain a total food cost within the guidance of the Community. Check receipts of orders and invoices promptly. Approves statements for payment. Record weekly menus of all diets served to Residents noting and initialing any changes made. Conduct physical inventory monthly and maintains records on a weekly and monthly basis to include average food cost per meal served and supply cost per meal served. Oversee the hiring, training and supervision of staff. Oversee kitchen cleaning and maintenance procedures. Insures that cleaning schedules are adhered to. Maintains kitchen to Department Health Code and standards. Represent the department on all committees whose work affects the Food Service Department and participates with administration in the preparation of an operating and capital budget to include provisions. Assist wherever necessary in the Food Service Department or Community as assigned by the Executive Director. Prepare an annual budget and operates within that budget. Prepare meals as necessary. Perform other duties as assigned\by Executive Director. QUALIFICATIONS: Must have a degree in Food Service Administration or Institutional Management. High School graduation is required; a college degree is preferred. The Food Service Sanitation course must have been completed. Minimum of four (4) year experience in food service supervision is required with a minimum of two (2) years institutional, restaurant or hospital preferred. Job Type: Full-time

Responsible for the organization, management and daily operation of the Dietary Department in accordance with the State Department of Health regulations, local regulations and Bristal policies. Must be able to supervise and instruct the staff in policies and procedures under guidance of Vice President of Food and Beverage and as directed by the Executive Director, with minimal supervision. Schedule: Tuesday-Saturday 9-5:30PM DUTIES AND RESPONSIBILITIES: Develop goals and objectives for the department. Maintain policies and procedures to obtain these stated goals and objectives. Prepare and manage the department budget and production of profit and loss statement. Ensures the most current Resident Dietary Master list is posted. Review the highlighted (changed) Residents. Prepare all menus and insures implementation of these menus after approval by a registered dietician. Keeps records of all menus and substitution for regulatory compliance. Control department resources through appropriate planning, utilization, evaluation and data analysis. Develop quality standard for food, equipment and service, and evaluations systems to determine department effectiveness. Ensure on-going training and motivation of dietary staff. Plan and coordinate all department activities. Plan and implement food service systems, including department layout and equipment requirements. Maintain effective communication with departmental personnel, other departments, administration and the public. Ensure all Residents are satisfied with the food service, by regularly walking through the dining room, speaking one on one with the Residents and promoting meal specials. Schedule staff to ensure sufficient coverage for kitchen and dining room. Develop work assignments for all dietary service personnel, which are written, dated and posted in the kitchen area. Continually upgrade personal knowledge of dietary management systems and nutrition through in-service training. Purchase food and supplies using competitive purchasing practices. Manages cost of food and supplies to maintain a total food cost within the guidance of the Community. Check receipts of orders and invoices promptly. Approves statements for payment. Record weekly menus of all diets served to Residents noting and initialing any changes made. Conduct physical inventory monthly and maintains records on a weekly and monthly basis to include average food cost per meal served and supply cost per meal served. Oversee the hiring, training and supervision of staff. Oversee kitchen cleaning and maintenance procedures. Insures that cleaning schedules are adhered to. Maintains kitchen to Department Health Code and standards. Represent the department on all committees whose work affects the Food Service Department and participates with administration in the preparation of an operating and capital budget to include provisions. Assist wherever necessary in the Food Service Department or Community as assigned by the Executive Director. Prepare an annual budget and operates within that budget. Prepare meals as necessary. Perform other duties as assigned\by Executive Director. QUALIFICATIONS: Must have a degree in Food Service Administration or Institutional Management. High School graduation is required; a college degree is preferred. The Food Service Sanitation course must have been completed. Minimum of four (4) year experience in food service supervision is required with a minimum of two (2) years institutional, restaurant or hospital preferred. Experience: Supervising: 4 years (Required) Fine dining: 2 years (Required) Chef: 3 years (Required) Assisted living: 2 years (Preferred)

Job Type: Full Time Rate: Starting at $19/hr [Based on Experience] Now Hiring for Kitchen Lead Restaurant Kitchen Lead to assist in managing the Back of House Team. The successful individual will have culinary and management experience. A creative, motivating professional who doesn't mind contributing to prep work, service line work, expediting and is comfortable delegating. The person will assist in hiring and training the staff. Kitchen Lead Responsibilities. Order supplies, food and ingredients based on rapidly shifting demand Hire, on-board and train kitchen staff in specific stations, and cross-train as necessary Maintain acceptable inventory levels and conduct full weekly inventory Create schedules for kitchen staff to ensure there are always enough workers to meet the demand Schedule and oversee necessary maintenance and repairs on kitchen appliances and space Learn and manager all back office functions and systems Measure and assemble ingredients for menu items Collaborate with the kitchen cooks to prepare meals that are received thru multiple 3rd party platforms Maintain accurate food inventories Properly store food items at appropriate temperatures Rotate stock items as per established procedures See that kitchen is restocked for subsequent shifts Ensure that the food prep area and kitchen are cleaned and sanitized throughout and at the end of shifts Maintain open and professional communications with the in-house property managers Endure the highest level of menu adherence and highest level of food quality Ability to respond personally to guest questions and complaints Achieve desired Sales, COGS, Labor, Direct Costs as per Company set targets Minimize employee turnover Skills & Job Qualifications Valid Certification in Food Protection in Ability to work well under pressure and in a fast-paced environment Excellent written and oral communication skills Experience in Creating Production Par Levels Purchasing of all necessary items and supplies Managing All Purchases to Budget Managing Labor Cost to Budget Capable of conducting and assessing restaurant inventory Willing to work a flexible schedule Experience with delegating tasks and maintaining fast speed of service Benefits We provide a competitive wage and package for our Team Members. Benefits included: Transit Discount Program Paid Time Off Corporate Discount Programs Direct Deposit Digital Training Program About Us The Bareburger Mission is our North Star: our guiding light. That which helps guide us in a direction towards being extraordinary. In 2009 we had a very simple vision: let's create the tastiest burger using local, organic, all natural & sustainable ingredients whenever possible. With that in mind, we opened a small restaurant in our hometown of Queens, NYC. We made a promise to offer our guests quality service that made them feel at home. Years later, we're honored to serve clean food to our communities around the globe. Our greatest strength has always been creating a menu with choices that feel good for everyone. Thank you to all the partners, farmers, producers and distributors that we proudly call friends & family. We source mindfully, with our farmers, our environment and our guests in mind at all times. We will always look to the future of food and plant-based proteins which are undoubtedly at the forefront of sustainability. Our menu has plenty of plant-based options and is more delicious than ever. What we eat is who we are, and at Bareburger, we celebrate everyone. Bareburger is an Equal Opportunity Employer Bareburger is committed to providing equal employment opportunity in all of our employment programs and decisions. In order to provide equal employment and advancement opportunities to all individuals, employment decisions at Bareburger will be based on merit, qualifications, abilities and business needs and considerations. Discrimination in employment on the basis of any classification protected under federal, state or local law is a violation of our policy and is illegal. Equal employment opportunity is provided to all employees and applicants for employment without regard to race, color, religion, gender/sex, national origin, citizenship, sexual orientation, age, disability, predisposing genetic characteristics, veteran/military status, marital status, domestic violence victim status, or any other characteristic protected applicable federal, state or local law. Compensation: $19.00 per hour Our mission is pretty simple. Sometimes as simple as a burger, fries and shake. • We believe, love, serve, and eat organic and sustainable foods in our restaurants. • We believe in foods we can pronounce, no funny business here. • We know that fresh, vibrant, clean food served in a fun place can make the world smile. • We come together to make food that we can proudly serve to our communities, our friends and our families. Our ingredients for our yummy burgers, sandwiches and salads are sourced as close to home as possible. But if Wisconsin has the best cheese and Montana knows bison as well as Texas knows elk, we'll work extra hard to bring those ingredients into all of our food. We celebrate ingredients that are enjoyed the way nature intended. From produce that is free of pesticides and GMOs, to poultry and eggs that aren't limited to cages, to proteins that are grass-fed and humanely raised, and drinks that are composed of natural flavors --- we are dedicated to great-tasting grub with no funny business. We are proud to serve you nothing less than the highest quality meals and refreshments. I acknowledge that I am applying for employment with an independently owned and operated Bareburger franchisee, a separate company and employer from Bareburger and any of its affiliates or subsidiaries. I understand that each independent franchisee is solely responsible for all decisions relating to employees including and without limitation hiring and termination, and Bareburger does not accept, review or store my application. Any questions about my application or the hiring process must be directed to the locally owned and operated Bareburger franchisee.

JOB SUMMARY: Executive Chef The Executive Chef is responsible for the organization, management, and daily operation of the Dietary Department in accordance with the Nassau County Department of Health regulations, local regulations, and company policies. The Executive Chef at Encore Luxury Living will cultivate seasonal menus focusing on quality and consistency. Must be able to supervise and instruct the staff in policies and procedures under guidance of the Regional Director of Food Service and as directed by the Executive Director, with minimal supervision. Schedule: Tuesday - Saturday 9am-5:30pm Executive Chef DUTIES AND KEY RESPONSIBILITIES: Is the leader of the Food Services Department and is the face of the culinary experience at Encore Luxury Living. Creation and cultivation of seasonal menus focusing on quality and consistency. Develop goals and objectives for the department. Maintain policies and procedures to obtain these stated goals and objectives. Prepare and manage the department budget and production of profit and loss statement. Control department resources through appropriate planning, utilization, evaluation and data analysis. Develop quality standard for food, equipment and service, and evaluations systems to determine department effectiveness. Ensure on-going training and motivation of dietary staff. Plan and coordinate all department activities. Plan and implement food service systems, including department layout and equipment requirements. Maintain effective communication with departmental personnel, other departments, administration and the public. Ensure all Residents are satisfied with the food service, by regularly walking through the dining room, speaking one on one with the Residents and promoting meal specials. Schedule staff to ensure sufficient coverage for kitchen and dining room. Develop work assignments for all dietary service personnel, which are written, dated and posted in the kitchen area. Continually upgrade personal knowledge of dietary management systems and nutrition through in-service training. Purchase food and supplies using competitive purchasing practices. Manages cost of food and supplies to maintain a total food cost within the guidance of the Community. Check receipts of orders and invoices promptly. Approves statements for payment. Record weekly menus of all diets served to Residents noting and initialing any changes made. Conduct physical inventory monthly and maintains records on a weekly and monthly basis to include average food cost per meal served and supply cost per meal served. Oversee the hiring, training and supervision of staff. Comply with Company safety practices including infection control policies and procedures, and OSHA standards to ensure a safe working environment for self and others. Follow all workplace injury procedures, including completion of reports for timely reporting and issuing corrective action when necessary. Oversee kitchen cleaning and maintenance procedures. Insures that cleaning schedules are adhered to. Maintains kitchen to Department Health Code and standards. Represent the department on all committees whose work affects the Food Service Department and participates with administration in the preparation of an operating and capital budget to include provisions. Assist wherever necessary in the Food Service Department or Community as assigned by the Executive Director. Prepare an annual budget and operates within that budget. Prepare meals as necessary. Wear clean and proper uniform. Perform other duties as assigned\by Executive Director or Regional Director of Food Service. Executive Chef QUALIFICATIONS: Must have a degree in Food Service Administration or Institutional Management. High School graduation is required; a college degree is preferred. The Food Service Sanitation course must have been completed. Must have a clear sense of smell. Minimum of four (4) year experience in food service supervision is required with a minimum of two (2) years institutional, restaurant or hospital preferred. Effective oral communication skills to speak with management, residents, families, partners, and other customers. Must be able to listen attentively to residents', requests and preferences, ensuring exceptional customer service. Must be emotionally, mentally and physically able, with or without reasonable accommodations, to provide required services to residents, including verbally communicating with residents. Must be able to speak, read, and write in English, which is the predominant language of a majority of our residents. Executive Chef WORKING CONDITIONS & PHYSICAL REQUIREMENTS: Responsible to be a resource to departmental staff and available for off shift, on site visits to building when necessary. Working in an assisted living community- a 24 hours/day & 7 days/week operation. Occasional heavy lifting up to fifty (50) pounds. Repetitive wrist motion for chopping, cutting, mixing, etc 30% Standing 40% of the time Stooping, reaching, bending 15% of time Exposure to heat of kitchen. Some exposure to harsh chemicals. Frequent use of cutting equipment including slicers, knives, choppers.. Job Type: Full-time Benefits: 401(k) 401(k) matching Dental insurance Food provided Health insurance Paid time off Referral program Tuition reimbursement Vision insurance

DEPARTMENT: Operations SUPERVISOR: District Manager Our Company is committed to your success by providing you with the training and tools you need to be successful. Our success is based on your commitment to the guest. Guests come first and are the most important people in our business because they make our paychecks possible. GENERAL JOB DESCRIPTION Manages the operations and staff of a restaurant, including the execution of all Company policies, procedures, programs, and systems. Ensures achievement of objectives are reached in all areas while following all Company guidelines. Ensures ethical business practices. Provides leadership, direction, training, and development to subordinate managers and crew. Creates and maintains a "Delight Every Customer." environment. MAJOR DUTIES AND RESPONSIBILITES 5 - Star Talent Develops subordinates to maximize their contributions and future promotion opportunities. Executes proper training and development through established systems and practices. Ensures execution of the restaurant's Human Resource programs with a goal of retention. Ensures achievement of proper staffing levels. Utilizes ongoing system for the recruitment, development, recognition, and retention of restaurant management and Crew. Prepares and conducts quality, timely performance feedback and performance appraisals for store management and crew. Works with HR and District Manager to ensure expedient and appropriate resolution. Must be able to develop Crew and all levels of Management. Ensures proper execution of and compliance with Company policies and procedures. Works with District Manager to establish restaurant priorities, and develops and executes restaurant plans. Informally evaluates restaurant performance, receives and incorporates feedback from restaurant inspections, and implements action plans to improve restaurant ratings. Conducts regular managers' meetings to communicate and reinforce priorities. “A Cut Above” Customer Experience Trains, monitors, and reinforces food safety procedures to Management and Crew Members. Ensures all food safety procedures are executed according to Company policies and health/sanitation regulations; initiates corrective actions, as appropriate. Ensures the continual improvement of Quality, Service, and Cleanliness standards on all day parts, including the monitoring of food product quality. Ensures “A” Level result on the Operations Evaluation, including Customer Courtesy standards are met; implements corrective action as required Ensures protection of the Wendy's brand and company assets through restaurant compliance with Company policies and procedures. Evaluates restaurant performance at specified intervals using Company inspection form; coaches and retrains Managers as required. Growth and Profit Maximizes restaurant sales goals versus budget and prior year, including participating in marketing programs. Develops and implements appropriate plans to resolve unfavorable trends and enhance sales. Manages assigned restaurant requirements for new product rollouts/procedures. Maximizes profit goals versus budget and prior year. Manages food, labor, and paper costs and other controllable expenses to include store supplies, office supplies, and uniforms. Develops and implements appropriate plans to resolve unfavorable trends and enhance profits. Performs other job related duties as assigned or required. QUALIFICATIONS FOR THE JOB Education: High School Diploma or GED required 18 years old or older Experience: Minimum of 3 years line operations experience in the restaurant industry; or equivalent of education and experience. Other: Ability to learn and apply the standard operating procedures of the Company. Ability to learn and apply HR Policies and Procedures. P&L analysis and corrective measures. Demonstrated experience in Supervisory practices. Demonstrated experience Interviewing and identifying High Performing candidates. Knowledge of applicable Federal, State, and Local employment laws. Ability to execute training and development practices. Ability to satisfactorily complete recommended training programs such as Serve Safe and Phase Training. Able to achieve Serve Safe Certification. Must be able to come to work promptly and regularly. Must be able to take direction and work well with others. Must be able to react to change productively and handle other tasks as assigned. KEY COMPETENCIES Customer Orientation Organizing and Planning Results Orientation Problem Solving/Decision Making Financial Analysis Constructive Conflict PHYSICAL REQUIREMENTS Must be able to stand for long periods of time without a break. Must be able to work in hot and cold environments. Must be able to walk. Must be able to bend and kneel. Must be able to reach and grab. Must be able to work in loud environment. Must be able to see and hear. Must be able to wear a headset to take orders. Must be able to talk. Must be able to smell and taste. Must be able to lift up to 30 pounds. Must be able to travel to other locations, as necessary. Must be able to work in a fast paced environment and accomplish multiple tasks within established timelines. Must be able to concentrate and perform duties accurately. #J-18808-Ljbffr

🏗️ Drive Strategic Growth at the Top - Join Interior Specialties Group as General Manager! 🏗️ General Manager Company Name: Interior Specialties Group Pay Range: $135,000-$150,000 per year + Year-End Bonus Industry: Millwork / Carpentry / Glazing / Interiors (Residential, Commercial) Job Overview Interior Specialties Group is seeking a visionary and experienced General Manager to lead the company into its next phase of growth. This executive-level, onsite role will oversee all operational, financial, and strategic functions of the business. The ideal candidate will bring 15+ years of construction industry experience, excellent leadership skills, and a proven ability to implement efficient systems, grow high-performing teams, and drive profitability in a specialty trade contracting environment. Who We Are Interior Specialties Group (ISG) is a trusted name in architectural millwork and interior glazing, proudly serving New York's residential and commercial sectors. With over a decade of success, ISG is known for precision craftsmanship, timely delivery, and a customer-first approach. We value hard work, strategic leadership, and team collaboration. Learn more about our work at ************ Key ResponsibilitiesOperational Leadership Direct daily company operations, ensuring seamless coordination across departments. Implement operational procedures that enhance efficiency, reduce waste, and improve project delivery timelines. Evaluate and improve performance across projects, personnel, and processes. Team Management Lead, mentor, and support department heads, field supervisors, and staff. Build a culture of accountability, collaboration, and continuous improvement. Establish performance benchmarks and drive team development. Develop, manage, and adjust company budgets to align with business goals. Monitor financial health, margins, and cost structures. Lead financial planning and implement controls to drive profitability. Client & Partner Relations Cultivate and maintain relationships with clients, architects, engineers, and subcontractors. Address client concerns proactively and ensure service excellence Identify new market opportunities and support business development initiatives. Compliance & Safety Ensure all operations adhere to OSHA regulations and industry quality standards. Promote and enforce safe jobsite practices across all projects. Strategic Planning Shape and execute long-term growth strategies. Monitor market trends and adjust business plans accordingly. Expand ISG's presence through intelligent market positioning and innovation. Qualifications Bachelor's degree in construction management or related field (or equivalent experience). 15+ years of experience in the construction industry, with 5+ in senior leadership. Strong leadership and strategic planning capabilities. Excellent communication, problem-solving, and decision-making skills. Proven financial acumen with budgeting and forecasting experience. Deep understanding of architectural millwork, glazing systems, and specialty trade operations. Proficient in Microsoft Office and project management software. Benefits Competitive Salary + Performance-Based Year-End Bonus Professional Development & Leadership Training Generous PTO Policy 1 week vacation after 90 days + 6 paid holidays 2 weeks vacation after 3 years + 6 paid holidays 3 weeks vacation after 5 years + 6 paid holidays Tech Package (smartphone or tablet) Weekly Pay Cycle Uniforms Provided Safety Equipment Provided Supportive, Growth-Oriented Company Culture Schedule Full-Time - Monday through Friday, 7:00 AM to 5:00 PM Location Onsite at company headquarters in Ronkonkoma, NY A equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, protected veteran status, or any other legally protected status. A background check will be completed as part of the onboarding process, in compliance with applicable laws. #J-18808-Ljbffr

A leading entertainment provider in Connecticut seeks a General Manager to oversee operations in a fast-paced environment. The role demands strong leadership, excellent customer service skills, and financial acumen. Candidates should possess over 5 years of management experience in food service, a Bachelor's degree, and a knack for team development. You'll be responsible for ensuring exceptional guest experiences while driving revenue growth through effective management of operations and training. Competitive salary plus benefits offered. #J-18808-Ljbffr

A growing Mediterranean restaurant chain is seeking an Assistant General Manager in Commack, New York. The role involves supporting the General Manager in managing daily operations, ensuring food quality, and enhancing customer satisfaction. Candidates should have 1-2 years of supervisory experience, excellent leadership skills, and the ability to maintain a positive environment. Join a dynamic team and enjoy benefits including health insurance and free meals for every shift worked. #J-18808-Ljbffr

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

Role OverviewLead Independent Operations at Yale New Haven Health - Psychiatric Hospital Sodexo is seeking a highly independent and experienced Chef Manager to lead the food service operations for Yale New Haven Health's-Yale Psychiatric Hospital in New Haven, CT. This is a critical, client-facing role that requires a leader who can thrive autonomously while ensuring the highest standards of food quality, safety, and patient satisfaction in a crucial healthcare environment. This position is a unique chance to fully own the day-to-day food operation at an off-site, satellite location. You will be responsible for translating operational goals into outstanding patient and staff outcomes. Ready to take on this independent leadership role and make a direct impact on patient well-being? Apply Today! What You'll DoIndependent Oversight: Work independently to manage all facets of the food service operation at the behavioral health location, including the serving line and patient tray service. Production & Quality: Oversee the entire food production process, ensuring high quality, consistency, and compliance with dietary and safety standards specific to a healthcare setting. Team Leadership: Directly manage a team of approximately 10 union employees, focusing on training, scheduling, performance management, and fostering a positive, productive work environment. Compliance: Maintain rigorous adherence to all relevant food safety, sanitation (HACCP), and regulatory standards. Client Relations: Serve as the on-site operational point of contact, ensuring client needs and patient satisfaction goals are met. What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You BringProven Independence: Must demonstrate a strong track record of successfully managing food service operations with a high degree of autonomy. Management Experience: Prior experience in food operations management is essential, preferably in a hospital or high-volume institutional setting. Team Leadership: Experience managing a team, ideally within a union environment, is highly valued. Certification (Preferred): CDM (Certified Dietary Manager) or Diet Tech certification is preferred but not strictly required. Communication: Excellent communication and interpersonal skills to lead a team and interact professionally with clients. Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - High School Diploma or GED or EquivalentMinimum Management Experience - 1 year