Kitchen manager jobs in Milpitas, CA

Employment Type: Full-Time Segment: Dining & Events State: California (US-CA) The Role at a glance: We are looking to add an experienced, motivated food service supervisor to our Constellation team in San Fransico, CA. As a food service supervisor, you will have the opportunity to directly oversee the production and service of meals. What you'll be doing: Providing hands-on supervision and oversight for the preparation, cooking, and portioning of meals, following company recipes based on daily needs and contractual obligations. Ensuring all meals meet standards for quality. What we're looking for: Must-haves: Experience supervising multiple employees. Strong communication, interpersonal, and organizational skills. Excellent attention to detail and service knowledge. Nice-to-haves: An advanced degree in culinary arts or a related field. Food Handler's certification. Compensation Range $28-$30 an hour based on experiance. Our Benefits: Medical (FT Employees) Dental Vision Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity Discount Program Commuter Benefits (Parking and Transit) EAP 401k Sick Time Holiday Pay (9 paid holidays) Tuition Reimbursement (FT Employees) Paid Time Off #LI-DM1 #indeedelior About Constellation: From retail spaces to office buildings, Constellation provides high-quality business dining and catering experiences all over the United States. Constellation takes pride in building every meal around its goal of fostering connections through food and hospitality. About Elior North America: Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth. At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you've gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments. Disclaimer: This job description can be revised by management as needed.

Our client, a leader in commercial real estate and facilities/asset management is seeking to add a General Manager to oversee the Village at San Antonio center and associated facilities in Mountain View, CA. This leader will interface with a key client in managing all property management related issues over 686K Square feet of space - directing a small staff - around this retail, restaurant and commercial office center related community. This role is based, onsite, in Mountain View, requires no travel, holds standard M-F normal business hours, no nights weekends or on call, and pays a salary of $130K-$150K, based on experience with a 20% bonus. The role is full time, maintains a strong benefit package, including unlimited PTO. The Village at San Antonio Center is a 16 acre mixed-use development located in Mountain View, California. The site plan focuses on a pedestrian spine which connects retail, a grocery store, a multi-use park and community plazas with residential living. The park aptly named ‘The Hetch Hetchy' in namesake of the aqueduct pipes that run under it, offers casual seating areas, a dog park and open gathering spaces which host special events such as movie nights and a farmers market. A large urban plaza adjacent the office buildings features an interactive pop-jet fountain, a celebratory monument to the “birth place” of Silicon Valley and a “jewel” structure for food vendors and outdoors dining. The key to this role is a proven leader with a confident style, strong organizational skills, patience and strong experience/ability in the Property Management/General Management space. The incumbent will: Take responsibility for supervising the team responsible for all operational and financial activities of large portfolios of properties. Respond to high profile tenant needs and issues. Act as primary contact with property owners, serving as owner representative to ensure that objectives are being met. Develop and control annual budgets for large operating and capital expenses. Forecast complex management plans and prepare monthly performance reports, explaining variances. Help build advanced programs that will assist the property with emergency recoveries. Prepare and approve all required legal notices - Recommend and coordinate legal action as necessary. Review tenant rent and common area maintenance recovery charges to ensure payment is on time. Provide formal supervision to employees. Lead all aspects of the recruiting and hiring of new employees. Qualifications Bachelor's Degree 5+ years of commercial real estate experience as a Facilities/General/Property Manager 3+ years working with/managing retail space in a real estate environment. 3+ years managing staff in a Property Management environment. California Real Estate License In-depth knowledge of Microsoft Office products - Word, Excel, Outlook. Preferred but not required Experience with Yardi Software Masters Degree CFM Certification

A privately held New York real estate investment company is looking for a ‘General Manager'. The successful candidate will be responsible for commercial office buildings totaling 1,000,000 plus sq. ft.. Knowledge & Experience A minimum of ten (10) years working in real estate within commercial property management. Must have knowledge and experience with financial accounting in real estate, financial reporting and budgeting. Hands-on experience with base building construction projects. Ability to plan, organize and coordinate multiple projects, ability to read and understand construction specifications and blueprints. Minimum of 10 years' experience directly supervising and managing a staff including experience in planning and assigning work, performance assessments, training, hiring, discipline and development. Strong literacy in MS Word and Excel. Highly organized and skilled with time management. Strong Customer service/tenant relation skill required. Excellent communication skills (written reports/analysis and oral presentation). 4 year College Degree Required Energetic, Personable & able to prioritize assigned duties Principal Responsibilities Has primary responsibility for the day-to-day operation of the properties to ensure that all the site operations are in compliance with established policies and procedures, the management agreement, and are consistent with the Ownership's overall objectives. Prepares annual budget, monthly financial variance reports, operations analysis, and leasing activity reports for the Ownership. Conducts formal site inspections on a routine basis as needed in compliance with established standard operating policies and procedures. Monitors and enforces the terms of all lease agreements, the billing and collection of rents and other tenant charges in compliance with leases Bears primary responsibility for the creation and maintenance of all site-specific documentation including but not limited to property's information book, site operating manual and emergency operations manual. Establishes and maintains open, positive relationships with occupants ensuring that all services and needs are met and in compliance with lease agreements. Conducts periodic visits, inspections and surveys and develops and implements effective tenant retention program. Hires, trains and supervises a qualified team of building, administrative and maintenance staff for the properties to promote efficient and cost effective operation. Participates in the negotiation of service contracts with outside vendors to achieve the highest levels of performance at the lowest cost. Performs other related duties as requested and required. Financial management of the properties. Ability to read and understand financial statements Strong budgeting and budget analysis capability. Create annual budgets, including monthly budget variance reports for both cash and accrual basis Review and approve bills, accruals and tenant charges. On a quarterly basis, prepare variance reports and, if needed, a re-forecasted budget.

General Manager - Owner-User Urban Office Campus This position is based onsite in Oakland, California and requires the employee to live within reasonable commuting distance. Candidates outside the Bay Area will not be considered. The General Manager is responsible for the full scope of operations and workplace experience at a premier, owner-occupied Class A office project, that serves as the company's corporate headquarters. In this unique role, the General Manager serves as both the steward of the asset for ownership and the primary partner to the owner-occupier, ensuring that the building operates seamlessly, efficiently, and at the highest standards of service. This position blends professional property management expertise with a hospitality-driven approach, delivering an exceptional environment that supports the owner's business, its employees, and its long-term investment objectives. Key Responsibilities Owner-User Service & Workplace Experience Act as the primary on-site liaison with the owner's leadership, facilities, and employee engagement teams. Anticipate and address operational needs that directly impact the owner's employees, ensuring a comfortable, safe, and productivity-enhancing environment. Develop and manage programs, amenities, and workplace initiatives tailored to the unique requirements of the owner-user. Maintain proactive communication with ownership regarding building performance, upcoming needs, and opportunities for improvement. Operations & Building Management Oversee all aspects of daily building operations including engineering, maintenance, security, janitorial, and sustainability initiatives. Oversee maintenance of building systems and infrastructure at peak performance to support continuous business operations. Provide oversight of lease administration and tenant relations for any tenants of the owner-occupier, ensuring compliance, effective communication, and strong landlord-tenant relationships. Work with owner representative and facilities teams to implement and execute preventative maintenance schedules and to manage capital improvements and modernization projects. Ensure all spaces-both front-of-house and back-of-house-reflect the owner's standards of quality and professionalism. Financial & Asset Stewardship Oversee the development and management of the property's annual operating and capital budgets, balancing fiscal discipline with the owner's business needs. Provide regular reporting and insights on building operations, expenses, and long-term asset planning. Partner with ownership on forecasting, major capital planning, and alignment of building operations with corporate goals. Leadership & Vendor Oversight Lead, train and mentor on-site staff with a culture of accountability, professionalism, and hospitality. Negotiate, manage, and monitor contracts with vendors to ensure high-quality, cost-effective service delivery. Establish and enforce service-level standards consistent with both property management best practices and ownership's expectations. Compliance & Risk Management Ensure building operations and vendors meet all applicable regulatory, environmental, and safety standards. Serve as the primary coordinator for safety, security, and emergency preparedness programs. Maintain and update risk management procedures that safeguard both the business operations of the owner-occupier and the long-term value of the asset. Qualifications Bachelor's degree in Business, Real Estate, Facilities Management, or related field. 7+ years of commercial property management experience, ideally including direct oversight of single-tenant or corporate headquarters environments. Strong operational and financial management skills, paired with a service-oriented mindset. Exceptional communication skills and the ability to build trust with ownership and corporate leadership. Proficiency with property management systems (Yardi, MRI, etc.) and Microsoft Office Suite. Professional designations such as RPA, CPM, or LEED AP preferred. Must have a California Department of Real Estate License Core Competencies Owner Partnership - Serves as a trusted advisor to ownership, aligning property operations with corporate strategy. Hospitality-Driven Leadership - Engages with ownership and enhances the workplace experience for employees in a manner that demonstrates service excellence. Operational Rigor - Manages the building with discipline, foresight, and attention to detail. Hands-On Stewardship - Maintains a visible presence in daily operations to ensure quality and responsiveness. Strategic Alignment - Balances immediate operational needs with long-term investment and asset performance goals. Note: We kindly ask that recruiting agencies do not contact the company or its employees regarding this position. Unsolicited resumes from third parties will not be accepted.

Join our Field Team and help shape the future of retail-where innovation, customer connections, and career growth come together in an exciting environment! As the General Manager, you will be responsible for the overall leadership, performance, and operation of the store. This role ensures financial goals are met, operational standards are upheld, and team members are engaged and aligned with company values. The general manager drives sales performance, builds high-performing teams, and delivers an exceptional guest experience through strategic execution and hands-on leadership. The General Manager reports to the Regional Manager and is responsible for overseeing a designated store and managing 10-14 Store Managers. Location: San Francisco International Airport (SFO) - San Francisco, CA 94128 US Schedule: Mandatory weekend availability Pay: $120,000 Job Type: Full-time Benefits Medical, Dental & Vision Insurance Free Life Insurance Short- & Long-Term Disability Insurance Paid Time Off 401k with company match Employee Discount Pay Starting at $120,000 Key Responsibilities: Lead daily store operations to achieve sales, profit, and customer satisfaction goals. Develop, coach, and motivate a team of department leaders and team members to deliver top performance. Ensure compliance with company policies, procedures, and operational standards. Monitor financial performance and identify opportunities to improve results. Oversee inventory management, merchandising, and visual presentation standards. Maintain a safe, clean, and organized store environment for both employees and guests. Build strong relationships with customers, community partners, and internal stakeholders. Partner with Human Resources on staffing, performance management Job Requirements: Bachelor's degree preferred, High School diploma required. 3 years + experience in multi-unit leadership in a retail environment. Understands and can speak to Retail Math including all KPI's Basic knowledge of Microsoft Office Suite Passion for phenomenal customer service and is results/goal oriented Strong verbal and written communication skills. Comfortable managing a team and highly self-motivated. Organized, detail oriented, and strong time management skills. Additional Requirements Mobility Limited sitting Frequent standing, walking, climbing, crouching, bending, pushing, or pulling Visual / Hearing Normal or corrected vision and hearing Can distinguish varying patterns, or materials Language Understand, speak, read, and write fluent English Physical Activity Use of fine motor hand functions Lift 0-60 lbs. About Us WHSmith is a leading global travel retailer with over 1,700 stores across 30 countries worldwide. WHSmith North America, incorporating Marshall Retail Group (MRG) and InMotion, represents over half of the Company's international store estate, with a collection of attractive, successful specialty retail stores located in airports and resorts across North America. EEO/ADA/DFWP WHSmith North America is committed to employing a diverse workforce. Qualified applicants will receive consideration without regard to race, color, religion, sexual orientation, national origin/ancestry, age, gender identity, gender expression, military/veteran status, marital status, disability status or any other basis prohibited by law.

Job Description Chef Manager Salary: $85,000 to $100,000 Other Forms of Compensation: Bonus What makes Epicurean click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the Epicurean difference. Where a job isn't merely a job but the start of a career where you can flourish. Job SummaryWorking as the Chef Manager, you will be responsible for back and front of the house operations for the food service departments. You will maintain a quality culinary program and process all financial reporting. Duties also include menu development, inventory, purchasing, labor and food cost controls, maintaining sanitation standards, and personnel management to include hiring, coaching, counseling, training and developing. Key Responsibilities: Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws Participates in employee meetings and training programs Conducts safety, sanitation and maintenance programs Maintains food cost while ensuring quality standards Maintains an active role in managing team developments Manages purchasing and inventory controls Performs related duties and special projects as assigned Preferred Qualifications: Degree in Culinary Arts is preferred or equivalent professional experience Five years progressive culinary management experience Self-starter, innovative and ability to multitask Maintains a positive attitude under pressure and motivate team Must possess a passion for excellence Must be knowledgeable on HACCP controls along with proper storage and use of food Purchasing, food storage and sanitation experience P&L and financial reporting experience Knowledge of budgets, labor costs, inventory controls Strong leadership, coaching and training skills Computer skills: proficient in Microsoft Office and POS Excellent verbal and written communication skills Exceptional business etiquette and client relations Ability to lift, bend and carry up to 40 lbs Knowledge of safe and sanitary food handling principles Conformity to the highest standards of personal integrity and ethical behavior ServSafe or Department of Health certification a plus Apply to Epicurean today! Epicurean is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Epicurean maintains a drug-free workplace. Associates at Epicurean are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information.

The Kitchen Manager is responsible for the strategic oversight of all food and culinary operations for our Restaurant as well as all aspects of culinary operations at Casa de Fruta. As Kitchen Manager of the restaurant you will assist in the development of menus, recipes, product control, and other food quality specifications across our restaurant, in addition to Corporate & Social Events, and all other culinary offerings at Casa de Fruta. This role is necessary for the implementation of all daily food service operations including kitchen standards, timing, quality, hiring, and training of the food service team. As the Kitchen Manager, you are always influential, ensuring the highest level of guest satisfaction through the development of on-trend, authentic, and diverse cuisines. This unique role reports to our Manager of Casa de Restaurant, and will collaborate with the Chief Operating Officer and ownership to deliver exceptional culinary standards. Responsibilities · The Kitchen Manager is responsible for the strategic oversight and preparation of all food and culinary operations for Casa de Restaurant and the Food and Beverage offerings at our property. · As the Kitchen Manager, you will assist in the development of menus, recipes, product control, and other food quality specifications across our unique property. · This role is necessary for the execution of all daily food service operations including kitchen standards, timing, quality, hiring, and training of the food service team. · Train, supervise, and work with our cooks to prepare, cook, and present our food according to Casa de Fruta Standards. · As Kitchen Manager, you are always influential, ensuring the highest level of guest satisfaction through the development of on-trend, authentic, and diverse cuisines. · Aid in creating quality food products for all aspects of Casa de Fruta facilities to meet high standards and drive guest satisfaction. · Coach and mentor kitchen staff. Develop good relationships with service staff, having a focus on ongoing training and fostering a team environment. · Management support of kitchen financials following property monthly budgets. · Direct and frequent partnership, contact, and communication with the Restaurant Manager and Chief Operating Officer. · This role reports to our General Manager and will collaborate with the Chief Operating Officer, consultants, and ownership to deliver exceptional culinary standards. Qualifications and Summary of Position · 5+ years of experience in a high-volume culinary management role. · Knowledge of F&B preparation practices, health department rules, and regulations. · Manage and maintain food costs to the budgeted amount. · An open mind and a desire to deliver a curated guest experience in our restaurant and at Casa de Fruta. · Willingness to learn and accommodate changes in the industry. · A get-it-done approach and an entrepreneurial spirit. · Professional, yet comfortable with candid feedback - all with the guest and employee experience at the forefront. · Highly responsive and collaborative, a team player who approaches work humbly. · Current knowledge of the latest trends and styles is a must. · A bilingual culinary leader is preferred. Personal Characteristics: · Conducts oneself ethically and honestly. · Communicates effectively: Speaks and listens and engages in a clear, thorough, and timely manner, effectively reading and writing, using the English language. · Professional appearance: Exhibits an appearance appropriate for a professional environment (Specific grooming standards are available for review). · Casa de Fruta leaders and associates believe each guest should be treated with respect and professionalism. We create a genuine, curated experience, enticing our guests to return again and again. To be successful with Casa de Fruta, associates must share both our vision and our values. This includes possessing and demonstrating a high level of courtesy and respect for both internal and external guests. Our forward-thinking, fun, friendly, engaging, and enthusiastic team members treat every guest as if they were our only guests. A true customer focus is essential to success with our company and our property. Work schedule 8 hour shift Overtime Weekend availability Benefits Paid time off Health insurance Dental insurance Vision insurance Employee discount

Join the XRG Team: Where Passion for Hospitality Meets Limitless Opportunities! At Xperience Restaurant Group (XRG), our foundation is built on the unwavering dedication of team members who exude a relentless passion for hospitality. We have set our standards high, never settling for anything less than the extraordinary, because at XRG, we believe in delivering not just meals but unforgettable eXperiences. If you're one of those individuals, we invite you to join our XRG Team! Why XRG? Here's a Taste of What We Offer: Competitive Pay and Partner Perks: Your hard work deserves recognition. Our generous bonus structure(s) through the Profit for Partners Program add an extra layer of reward to your hard work. We believe in rewarding excellence. Unique Culture: Our Core Values set us apart, making the XRG culture truly unmatched. Join the #XRGFam and eXperience the difference. Comprehensive Benefits: Medical, Dental, Vision, and 401(k) match* - because your well-being matters. Company-Paid Life Insurance: We've got you covered. Career Growth Opportunities: We thrive on promoting from within, fostering #XperienceRealGrowth for every team member. Professional Development Reimbursement Program: Invest in your future with our tuition reimbursement program. Employee Referral Program: Share the joy of being part of the XRG team with others. Safety & Compliance Incentives: Your well-being is our priority. Benefit from our Safety and Compliance Incentive Program as we maintain a secure and compliant work environment. Free Food: Enjoy monthly Meal Card allowances to use at any of our locations/brands. Time Off: Recharge and rejuvenate with paid vacation time. Your well-deserved breaks are essential to your productivity and overall happiness. Sick Time: Offered in eligible states (CA, CO, AZ, MA, MD, WA, NY, NV, IL), we've got you covered with paid sick leave. Financial Well-Being: Exclusive Credit Union Benefits, including Checking/Savings, Loans, and Financial Education. Partner Perks: Unlock discounted rates on theme parks, travel, apparel, sports tickets, and more! Life Beyond Work: Embrace additional benefits such as pet insurance, legal services, and much more! Join XRG, where every team member is a valued part of our journey. Discover a workplace that goes beyond expectations, a place where your passion meets endless possibilities. Certified Top Workplaces- 5 years running! Compensation Range: $75,000 - $85,000/Annually *Range(s) - DOE PURPOSE The Culinary Manager is responsible for oversite of the complete back of house operation to include controlling all food related costs, back of house team member labor costs, food quality and overall condition of the kitchen area. DUTIES & RESPONSIBILITIES Perform daily line check and safety walk throughs Responsible for food budget and cost control of food and labor Investigate and review all sub-standard food with BOH team Review the suppliers and its goods price every month Monitor food waste and find solutions to minimize food waste Work with Corporate Chef on menu development and engineering Keep the kitchen running smoothly and adequately stocked with all necessary goods Create an environment of trust and mutual respect Responsible for complete life cycle of all team members to include hiring, training, coaching/counseling, skill development and terminations Monitor and maintain highest standards of food and beverage quality, guest service, cost control, and consistency of service Manage staffing levels and controllable costs ensuring they are in line with budget Complete nightly logs and manager reports Monitor and enforce inventory controls Ensure accurate and thorough information regarding menu items and food allergen information is up to date Recognize and cultivate regular guests and repeat business Respond to guest concerns/complaints and correct errors or resolve complaints Comply with all safety and health department procedures and all state and federal liquor laws Maintain company safety and sanitation standards Ensure complete and proper check out procedures Assists and/ or completes additional tasks as assigned QUALIFICATIONS & SKILLS High School Diploma or equivalent required Bachelor's Degree in Culinary Arts preferred Proof of eligibility to work in the United States Valid Driver's License 21+ years of age Possession of or the ability to possess all state required work cards Minimum of three (3) to five (5) years of related experience Proficient in Windows MS Office, Open Table, Outlook Knowledge of profitability analysis and budgeting, cost of sales, payroll management, purchasing, receiving, inventories and cost controls Knowledge of state and local laws as it applies to labor and health code regulations Experience with POS systems and back office reporting systems Proper lifting techniques Guest relations Sanitation and safety Safe alcohol service Full service restaurant operations Ability to communicate effectively and assertively in the English language, both verbally and in writing with staff, clients, and the public WORKING CONDITIONS The working conditions described below are representative of those a team member encounters while performing the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties and responsibilities of this job. Small to medium office or shared work space Work indoors and/or outdoors, exposed to hot and/or cold surfaces, steam, and wet floors Work in an environment that is subject to varying levels of noise, crowds and smoke, the severity of which depends upon guest volume Fast paced, high volume, full service restaurant Work varied shifts to include days, nights, weekends and holidays PHYSICAL REQUIREMENTS The physical demands described below are representative of those that must be met by a team member to successfully perform the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. Ability to walk long periods of time Ability to stand for long periods of time Ability to use hands to handle, control, or feel objects, tools, or controls. Ability to repeat the same movements for long periods of time Ability to understand the speech of another person Ability to speak clearly so listeners can understand Ability to push and lift up to 50 lbs Ability to reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl DISCLAIMER This is a summary of duties, which you as a Culinary Manager are expected to perform in your normal course of work. It is by no means an all-inclusive list but is merely a broad guide of expected duties. You should understand that a job description is neither complete nor permanent; it can be modified at any time with or without notice.

Join the XRG Team: Where Passion for Hospitality Meets Limitless Opportunities! At Xperience Restaurant Group (XRG), our foundation is built on the unwavering dedication of team members who exude a relentless passion for hospitality. We have set our standards high, never settling for anything less than the extraordinary, because at XRG, we believe in delivering not just meals but unforgettable eXperiences. If you're one of those individuals, we invite you to join our XRG Team! Why XRG? Here's a Taste of What We Offer: Competitive Pay and Partner Perks: Your hard work deserves recognition. Our generous bonus structure(s) through the Profit for Partners Program add an extra layer of reward to your hard work. We believe in rewarding excellence. Unique Culture: Our Core Values set us apart, making the XRG culture truly unmatched. Join the #XRGFam and eXperience the difference. Comprehensive Benefits: Medical, Dental, Vision, and 401(k) match* - because your well-being matters. Company-Paid Life Insurance: We've got you covered. Career Growth Opportunities: We thrive on promoting from within, fostering #XperienceRealGrowth for every team member. Professional Development Reimbursement Program: Invest in your future with our tuition reimbursement program. Employee Referral Program: Share the joy of being part of the XRG team with others. Safety & Compliance Incentives: Your well-being is our priority. Benefit from our Safety and Compliance Incentive Program as we maintain a secure and compliant work environment. Free Food: Enjoy monthly Meal Card allowances to use at any of our locations/brands. Time Off: Recharge and rejuvenate with paid vacation time. Your well-deserved breaks are essential to your productivity and overall happiness. Sick Time: Offered in eligible states (CA, CO, AZ, MA, MD, WA, NY, NV, IL), we've got you covered with paid sick leave. Financial Well-Being: Exclusive Credit Union Benefits, including Checking/Savings, Loans, and Financial Education. Partner Perks: Unlock discounted rates on theme parks, travel, apparel, sports tickets, and more! Life Beyond Work: Embrace additional benefits such as pet insurance, legal services, and much more! Join XRG, where every team member is a valued part of our journey. Discover a workplace that goes beyond expectations, a place where your passion meets endless possibilities. Certified Top Workplaces- 5 years running! Compensation Range: $75,000 - $85,000/Annually *Range(s) - DOE PURPOSE The Culinary Manager is responsible for oversite of the complete back of house operation to include controlling all food related costs, back of house team member labor costs, food quality and overall condition of the kitchen area. DUTIES & RESPONSIBILITIES Perform daily line check and safety walk throughs Responsible for food budget and cost control of food and labor Investigate and review all sub-standard food with BOH team Review the suppliers and its goods price every month Monitor food waste and find solutions to minimize food waste Work with Corporate Chef on menu development and engineering Keep the kitchen running smoothly and adequately stocked with all necessary goods Create an environment of trust and mutual respect Responsible for complete life cycle of all team members to include hiring, training, coaching/counseling, skill development and terminations Monitor and maintain highest standards of food and beverage quality, guest service, cost control, and consistency of service Manage staffing levels and controllable costs ensuring they are in line with budget Complete nightly logs and manager reports Monitor and enforce inventory controls Ensure accurate and thorough information regarding menu items and food allergen information is up to date Recognize and cultivate regular guests and repeat business Respond to guest concerns/complaints and correct errors or resolve complaints Comply with all safety and health department procedures and all state and federal liquor laws Maintain company safety and sanitation standards Ensure complete and proper check out procedures Assists and/ or completes additional tasks as assigned QUALIFICATIONS & SKILLS High School Diploma or equivalent required Bachelor's Degree in Culinary Arts preferred Proof of eligibility to work in the United States Valid Driver's License 21+ years of age Possession of or the ability to possess all state required work cards Minimum of three (3) to five (5) years of related experience Proficient in Windows MS Office, Open Table, Outlook Knowledge of profitability analysis and budgeting, cost of sales, payroll management, purchasing, receiving, inventories and cost controls Knowledge of state and local laws as it applies to labor and health code regulations Experience with POS systems and back office reporting systems Proper lifting techniques Guest relations Sanitation and safety Safe alcohol service Full service restaurant operations Ability to communicate effectively and assertively in the English language, both verbally and in writing with staff, clients, and the public WORKING CONDITIONS The working conditions described below are representative of those a team member encounters while performing the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties and responsibilities of this job. Small to medium office or shared work space Work indoors and/or outdoors, exposed to hot and/or cold surfaces, steam, and wet floors Work in an environment that is subject to varying levels of noise, crowds and smoke, the severity of which depends upon guest volume Fast paced, high volume, full service restaurant Work varied shifts to include days, nights, weekends and holidays PHYSICAL REQUIREMENTS The physical demands described below are representative of those that must be met by a team member to successfully perform the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. Ability to walk long periods of time Ability to stand for long periods of time Ability to use hands to handle, control, or feel objects, tools, or controls. Ability to repeat the same movements for long periods of time Ability to understand the speech of another person Ability to speak clearly so listeners can understand Ability to push and lift up to 50 lbs Ability to reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl DISCLAIMER This is a summary of duties, which you as a Culinary Manager are expected to perform in your normal course of work. It is by no means an all-inclusive list but is merely a broad guide of expected duties. You should understand that a job description is neither complete nor permanent; it can be modified at any time with or without notice.

Job Description Millennium Hotels and Resorts is a Hong Leong subsidiary of Singapore-listed global real estate company City Developments Limited (CDL). Headquartered in Singapore, Millennium Hotels and Resorts is Singapore's largest homegrown operator of international hotel brands spanning 4 continents and 80 strategic destinations. With a portfolio that includes timeless masterpieces to lifestyle properties, Millennium Hotels and Resorts comprises of the brands: The Biltmore, Grand Millennium, Millennium, M Social, Studio M, M Hotel, Copthorne and Kingsgate. The group also has a specially curated selection of uniquely inimitable properties under Leng's Collection, which has been put together by our chairman, Mr. Kwek Leng Beng. M Social Hotel is designed to be a landmark hotel for Millennium Hotels and Resorts. The project is being developed in conjunction with Lakeside Apartments along with a public park and lake that connect the two projects. The design of the hotel offers a visually striking refuge for travellers. The massing steps down towards the East for improved views, while allowing natural light into the core of the hotel. The first floor offers a restaurant, bar, lounge, pre-function space, multiple meeting rooms, two ballrooms, commercial kitchen, and a centrally located courtyard that connects the common areas. The hotel provides 263 keys and, in addition to the first floor, offers visitors a fitness centre and outdoor lounge. Sitting close to the 101 Freeway, the hotel will serve as a convenient option for travellers arriving from nearby San Jose Mineta International Airport. M Social is a cocoon of experiences. Diversity is celebrated, bland is banned. It's a safe space where guests can meet like-minded individuals and jump into a community away from home. DESCRIPTION OF THE POSITION As a Catering Sales & Events Manager, you will be responsible for developing new accounts, maintaining existing accounts, implementing sales and marketing strategies to maximize profits of the hotel while maintaining customer satisfaction, and meeting and exceeding forecasted and budgeted revenue goals. ESSENTIAL RESPONSIBILITIES Manage group and catering accounts to maximize business potential Negotiate catering business and contracts that meet or exceed hotel revenue goals Negotiate contracts, ensuring that all pertinent aspects of solicitation and closing are complete and documented Make on-site and field presentations to prospective clients Actively pursue new clients through creative/innovative sales techniques and aggressive prospecting Prospect and qualify all lead sources through cold calls, tele-prospecting and networking to generate new opportunities. Identify opportunities to up sell customer through food beverage offerings, room upgrades, AV and lighting upgrades and spa faculties, if applicable Drive strategies to develop long term business relationships and repeat business Enthusiastically and proactively sale the Hotel concept to group and catering prospects in a way that best illustrates the identity of the brand as innovative and new Consistently identify new business and aggressively pursue new accounts by make prospecting calls, outside sales calls and attending trade shows Develop long term business relationships and consistently book repeat business Attend tradeshows, make on-site field presentations, and outside sales calls to prospective clients Conduct unique site inspections that create a WOW experience for the customer and M Social Brand. Create customized Wedding Packages, Menus, and proposals, etc. Respond to all customer inquiries within 24 hours or sooner Maintain accurate information on all bookings, specifically program details, client correspondence, traces and to-do lists Follow proper event management procedures for event execution to include but not limited to BEO creation, F&B forecasting, resume communication, amenity/VIP designation and room block management Produce and distribute accurate banquet/catering event orders, timelines, diagrams, and resumes within timeframe set by hotel Coordinates, plans and implements wedding related marketing tactics and events Provide client support to include processing client leads, investigating hotel and preferred guest program issues, and acquiring or sending collateral materials Provide hotel support to include following up on outstanding responses, calling, faxing and emailing clients with responses and answering requests. Report generation as needed Partners with Operations in providing a customer experience that exceeds the customer's expectations Maintains liaison with other hotel departments to facilitate services agreed upon by the sales office and prospective clients Drive product quality and a unique guest experience at every opportunity Take pride in the overall look and feel of the hotel never walking past something out of place Maintain a refreshing attitude focused on positive friendly interactions with guests and staff Develop and maintain strong interdepartmental relationships and open communication lines to assure efficient transfer of information. Schedule meetings and business group activities at the hotel. Be familiar with all company policies and benefits. Requirements SKILLS AND ABILITIES Originate and carry out sales and catering campaigns. Create new ways of presenting information that will attract peoples' attention. Frequently change from one activity to another, for example, writing a speech, giving a speech, and writing a report of progress. Understand how different kinds of people react to words, pictures and colour. Work with all kinds of people. Plan and organize the work of others. Must be able to speak, read, write and understand the primary language(s) used in the workplace. Must be able to read and write to facilitate the communication process. Requires excellent communication skills, both verbal and written with guests, department managers and talent. Must possess basic computer skills. Thorough knowledge of computer processing systems SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities: Solid track record in selling and detailing both corporate and catering events California hotel experience preferred Strong client service orientation and operational execution Must be able to read and write to facilitate the communication process. Requires good communication skills, both verbal and written. Considerable knowledge of complex mathematical calculations and computer accounting programs. Budgetary analysis capabilities required. Extensive knowledge of the hotel, its services and facilities. Ability to analyse, forecast data, and make judgments to ensure proper payroll and production control. Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy and collect accurate 3-5 years Sales and/or Catering experience in the hospitality industry

Job Description 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 $75,000 base salary 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. Powered by JazzHR 8f8Y1X2eak

Role OverviewAs a Catering Manager with The Good Eating Company, you'll lead and execute upscale catering events with hands-on involvement, ensuring exceptional service and seamless operations. Your expertise in event management will drive the success of multiple catering functions. This is a dynamic, 'roll-up-your-sleeves' role where your leadership and attention to detail will have a direct impact on the client experience The Good Eating Company - In the places where people care about food, we create culinary experiences worth discovering and sharing. We bring the food people love to the places they work, making corporate dining simply delicious. This great opportunity for a catering manager who will oversee/manage all catering for corporate client in San Jose, California This is a highly active environment with frequent events and client who values creativity, professionalism, and elevated service. Events take place during business hours and in the evenings Monday - Friday.

It's fun to work in a company where people truly BELIEVE in what they're doing! We're committed to bringing passion and customer focus to the business. $25.93 per hour Job SummaryFlagship is in need of Culinary staff including Dishwashers, Cooks, Bakers, Receivers and Front of House to work for our high profile client in the Bay Area covering shifts in cafes and restaurants at our sites. This position is for a passionate individual with excellent communication skills and a desire to work shifts On-Call on an as needed basis. Essential Functions* This role will support culinary operations by providing on call support for various positions within the assigned café's. Duties can vary depending on the assigned coverage from day to day, as directed by management. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without reasonable accommodation. Consistently offer professional, friendly and engaging service. Responsible for maintaining cleanliness and sanitation in the kitchen area. *NOTE: Essential functions, as defined under the Americans with Disabilities Act, may include the following tasks which are illustrative ONLY, and is not a comprehensive listing of all functions and tasks performed or assigned by this position. May be directed by Managers to: clean and prepare various foods for cooking and serving. Stock supplies such as food and utensils in serving stations, cupboards, refrigerators, and salad bars. Transfer by hand supplies and equipment between storage areas and work areas. Sort and remove trash, placing it in designated pick up areas. Knowledge and Skills Able to communicate with the team. Sense of urgency. Customer service. Ability to move throughout the café and kitchen in a safe manner. Keep all service and cooking equipment clean and ready for use. Professional appearance. Knows where things are in the kitchen and how to use the equipment. Education and Work Experience High School diploma or equivalent. 1-3-years of experience in a full-service kitchen environment. Requirements Maintain an exceptional personal record of punctuality and attendance. Consistently perform all duties in a responsible and efficient manner. Preferred Have and maintain an active Food Handlers' Certification Work Environment The work environment for Dish Machine Operators includes the following large kitchen environment elements and exposures. The noise level in the work environment is high. The job operates in a corporate kitchen. Fast paced kitchen, frequently changing environment in which interruptions are considered normal. Work environment involved constant exposure to working with chemicals. Work environment entails constant exposure to food allergens such as milk, egg, nuts, fish, shellfish, wheat and soy. High sense of urgency. Slippery/uneven surfaces may be encountered. Other Duties Please note this is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Constantly use of hands to load washer, dishes, pots & pants and eating utensils. Constantly stacks dishes and manipulating containers to put into washer line. Frequent rotation of body. constant lifting and carrying garbage, trash bags, trays with dishes and utensils, stack of dishes, pots and pans up to 20 pounds. Frequently lifting and carrying stack of dishes, pots & pants that weigh between 21-30 lbs. Occasionally lifting and carrying objects that weight between 30-40 lbs. Items weighing over 40 lbs. must be carried by two (2) people. Constantly reaching across conveyor of washer to place/pick up pots, and utensils. Frequently reaching above shoulder. Constantly reaching outward to use rinse hose, retrieve or replace storage bins on overhead racks. Constantly pushing and pulling carts both loaded and unloaded. Good or correctable vision is required to safely perform all duties. Frequent standing, walking, bending and twisting are required to perform duties. Some squatting and kneeling may be required while cleaning/restocking. Good balance required to safely perform all assigned tasks. Environmental demands include frequently exposure to steam at the front of the washer line, occasionally using step ladder to get items at top of shelves, constant exposure to wet floor and the noise level in the work environment is high. Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Work Authorization Authorized to work in the U.S. Equal Employment Opportunity Employer Flagship is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law. We also consider qualified applicants with criminal histories, consistent with applicable federal, state and local law. Americans with Disabilities Act Under the Americans with Disabilities Act, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of their job. If you like wild growth and working with happy, enthusiastic over-achievers, you'll enjoy your career with us!

We're a local bay area brand. We strongly believe that fresh food made in-house using only the finest ingredients just tastes better. We prepare our dishes using only EVOO, fresh herbs and spices and slow roast our naturally-raised meats rotisserie style. We are looking for an experienced Catering Manager to grow with us! Responsibilities: • Serve as the Hummus Mediterranean subject matter on catering requests. • Communicate with customers, schedule catering deliveries and events. • Identify and implement packaging, branding and catering execution processes. • Manage staff to ensure timely, accurate catering execution. • Develop and implement exceptional customer service standards. • Provide excellent communication and interpersonal skills when interacting with culinary staff, management and external stakeholders, preparation, allergy awareness, vegan and vegetarian cuisine, new culinary trends, presentation, customer service, sanitation and safety. • Leads and directs staff during catering events. • Mentors and coaches staff for improved performance. • Lead and participate in the planning and execution of high profile special events. • Provide excellent communication and interpersonal skills when interacting with culinary staff and management. Required Qualifications • 2 years experience as a catering manager with outside sales experience. • Expert knowledge in food preparation, nutrition, special needs and sanitation regulations. • Advanced verbal and written communication, and active listening, dynamic flexibility, critical thinking, and ability to multi-task and ensure effective time management. • Advanced decision-making and reasoning skills, and ability to develop original ideas to solve problems, and perform operations analysis and quality control analysis. • Advanced skill in effective interpersonal and work leadership skills to provide guidance to all levels of personnel. • Ability to lead in catering contracts, experience in building and maintaining quality customer partnerships. • Ability to work effectively as a member of the Leadership Team as well as inter-departmentally. • Demonstrated skill in leading work groups, managing and supervising complex projects, leading and supervising students. • Advanced nutritional and allergen knowledge. • Intermediate computer applications skills. • Allergen training and experience required. • Lift/carry/push/pull objects that weigh up to 50 lbs +. Supplemental pay Bonus pay Benefits Health insurance

Job DescriptionBenefits: Employee discounts Flexible schedule Training & development Coconuts Caribbean Grill is a full-service restaurant located in Downtown Palo Alto. At Coconuts, customers experience Caribbean welcoming culture and cuisine. Our management team provides every employee training, feedback, and tools that they need and deserve to be successful at work and tools. If you are a team player, come to grow your career with Coconuts. Job Summary: Directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness. Activities & Responsibilities: Ensure that all food and products are consistently prepared and served according to the restaurants recipes, portioning, cooking and serving standards. Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate. Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees. Fill in where needed to ensure guest service standards and efficient operations. Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs. Work with restaurant managers to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items. Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurants receiving policies and procedures. Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils. Responsible for training kitchen personnel in cleanliness and sanitation practices. Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. Check and maintain proper food holding and refrigeration temperature control points. Provide safety training in first aid, CPR, lifting and carrying objects and handling hazardous materials. Must have a keen eye for detail and consistent cooking Able to create Daily Specials and Present to the servers and FOH Staff Display strong technique and cooking ability Must be conscious of physical presentation and have clean work habits Minimum Qualifications: A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter. At least 2 YEARS experience in a similar capacity. Must be able to communicate clearly with managers, kitchen and dining room personnel and guests. Be able to reach, bend, stoop and frequently lift up to 50 pounds. Be able to work in a standing position for long periods of time (up to 9 hours).

ROLE PURPOSE As a Kitchen Supervisor you are responsible for supporting the management team with leading by example and by providing employees with the knowledge and skills necessary to create an exceptional dining experience for each guest. Provides leadership, supervision and direction on shift operations in order to consistently meet or exceed the guest experience in relation to food safety and food quality. RESPONSIBILITIES • Assist the KM to provide direction, coaching and leadership for all BOH employees (including food preparation and production, safety and sanitation and company policies and procedures) • Delivers exceptional guest experience through execution of great food • Utilizes all tools necessary to ensure quality food is prepared to recipe specification within company approved ticket times • Ensure the freshness of food product through proper purchasing and product rotation, utilizing the FIFO method • Checks food storage and temperatures daily, records the temperatures on the log sheet and notifies maintenance of any issues • Communicated, implements, and follow up on all changes for food products and kitchen systems and procedures/ if applicable • Perform daily opening, mid and closing operation duties • Responsible for attending trainings for new menu items and training kitchen staff on proper preparation of new menu items • Other duties as assigned QUALIFICATIONS AND SKILLS • 1 year of supervisory experience preferred • Food Certification required • Exceptional guest service orientation • Equally comfortable communicating and working with guests, peers, subordinates, vendors or partners • Standing, walking, lifting, twisting, bending and traversing stairs on a frequent basis • Availability to work during holidays, nights, and weekends • Ability to work in a fast pace environment • Must act with integrity and lead by example EMPLOYEE PERKS! • Free Popcorn & Soda • Free Employee Meal • Food & Beverage Discount • Free Movie Passes Please note, this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change or be added at any time per the business needs. Cinépolis USA is proud to be an Equal Employment Opportunity employer. We do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics.

Job Details Mount Hermon, CA $19.50 - $28.75 Hourly Santa Cruz Mountains Ponderosa LodgeDescription General Qualifications: The Ponderosa Lodge (“PL”) Kitchen Manager/Chef is a Ministerial position. Ministerial staff render their work, stewardship, relationships and behavior as evidence of being followers of Jesus Christ while embracing and affirming Mount Hermon Association, Inc.'s (“MHA”) Christian mission, vision, beliefs, culture code and standards of conduct. They are responsible for defining, cultivating and leading MHA's Christian community, conference programs and retreats. All staff are expected to join gatherings, which includes prayer, worship, and Bible-centered teaching. Position Objective: The PL Kitchen Manager is responsible for all PL food operations including but not limited to, preparing meals, food and supply ordering and inventory, personnel management, and equipment upkeep in a manner consistent with MHA's mission, vision, beliefs, culture code and standards of conduct. Key Job Accountabilities: Oversee all PL food operations including but not limited to, preparing meals, food and supply ordering and inventory, personnel management, and equipment upkeep. Recruit, train, schedule, supervise and continually monitor food service staff. Reports and works closely with direct supervisor and MHA management in support of the Food Service Department vision. ● Create recipes & review menus and group information to provide production sheets for all areas and communicate order needs in a timely and accurate manner. Monitor cost per meal, supplies, and labor vs. budget. In cooperation with the hosts and custodial department, ensure the dining room is in a set, clean and sanitary state for each meal. Supervise and coordinate clean up duties with Summer Staff and Guest Groups. ● Communicate with department supervisors & MHA management supporting the Food Service Department vision by achieving operational, financial & guest experience goals. Enforce and ensure service staff are appropriately dressed and prepared. Periodically train staff in injury and illness prevention plans per standards. Respond to emergencies as needed and report suspected food borne illness to Health Services. Coordinate maintenance, repair, and deep cleaning with maintenance and custodial. ● Document food consumption and leftovers and donations; direct utilization of food surpluses and leftovers. ● Manage kitchen staff by communicating expectations, providing training, team meetings, staff coaching, staff reviews and evaluating performance goals and engages in departmental spiritual formation. Enforce & train health and safety codes and procedures as well as building security, and proper care and treatment of facilities. Other duties as assigned by management. Supervisory Responsibilities: All PL food service staff including but not limited to, p/t cooks, p/t dishwashers, volunteers. Education/Certifications/Licenses: Culinary education preferred or comparable work experience. Serve Safe Certified. Work Experience: Minimum 3 years' experience supervising food service staff. Minimum 3 years of culinary or cooking experience. Minimum 1 year of Kitchen Management preferred. Christian Ministry or Volunteer experience preferred. Knowledge, Skills and Abilities: Must possess excellent communication, problem solving and organizational skills. Must be able to cook and prepare a variety of foods in a timely, clean and sanitary manner. Demonstrated ability to produce delicious and appetizing meals in large quantities. Excellent knife skills required. Able to use and supervise dishwashing & kitchen cleaning tasks. Ability to be pleasant and courteous with people while under stress. Professional demeanor, sense of humor, adaptable, flexible, self-motivated. Ability to take directions and follow procedures. Demonstrated competence in making judgments concerning food taste, palatability, and aesthetics of food quality. Working knowledge of menu and recipe development, presentation, portion control and costing. Ability to effectively manage a dynamic, part-time, entry-level work force. Cooperative spirit and desire to learn and improve. Ability to work independently. Ability to use MS Excel and Word, skilled in food service math. ● Bilingual skills a plus; fluency in English (reading, writing, and speaking) a must. Physical Demands: Ability to lift and carry at least 50 lbs. Ability to stand and move around most of the workday. Ability to work in hot and cold environments. Requires standing, sitting, squatting, stooping, twisting, seeing, grasping, among other physical labor tasks. Ability to safely use a variety of kitchen tools, chemicals, equipment, and utensils, including sharp objects. Additional Requirements: Ability to work a flexible schedule including early mornings, late nights and weekends and most major holidays with a flexible schedule. Must have a clean driving record of at least three years and agree to and comply with MHA's employee driving guidelines for MHA-owned vehicles and use of personal vehicles for business purposes. Adherence to the basic principles as expressed in MHA's Mission, Vision, Culture Code and Standards of Conduct. Adherence to company dress code and professional standards for personal grooming and appearance. Satisfactory completion of background investigation, or valid work permit, as well as ability to provide proof of eligibility to work in the United States. Qualifications Education/Certifications/Licenses: Culinary education preferred or comparable work experience. Serve Safe Certified. Work Experience: Minimum 5 years' experience leading in large quantity food service, catering and or restaurant services. Minimum 3 years' experience supervising food service staff. Minimum 3 years of culinary or cooking experience. Minimum 1 year of Kitchen Management preferred. Christian Ministry or Volunteer experience preferred. Knowledge, Skills and Abilities: Must possess excellent communication, problem solving and organizational skills. Must be able to cook and prepare a variety of foods in a timely, clean and sanitary manner. Demonstrated ability to produce delicious and appetizing meals in large quantities. Excellent knife skills required. Able to use and supervise dishwashing & kitchen cleaning tasks. Ability to be pleasant and courteous with people while under stress. Professional demeanor, sense of humor, adaptable, flexible, self-motivated. Ability to take directions and follow procedures. Demonstrated competence in making judgments concerning food taste, palatability, and aesthetics of food quality. Working knowledge of menu and recipe development, presentation, portion control and costing. Ability to effectively manage a dynamic, part-time, entry-level work force. Cooperative spirit and desire to learn and improve. Ability to work independently. Ability to use MS Excel and Word, skilled in food service math. Bilingual skills a plus; fluency in English (reading, writing, and speaking) a must. Physical Demands: Ability to lift and carry at least 50 lbs. Ability to stand and move around most of the workday. Ability to work in hot and cold environments. Requires standing, sitting, squatting, stooping, twisting, seeing, grasping, among other physical labor tasks. Ability to safely use a variety of kitchen tools, chemicals, equipment, and utensils, including sharp objects. Additional Requirements: Ability to work a flexible schedule including early mornings, late nights and weekends and most major holidays with a flexible schedule. Must have a clean driving record of at least three years and agree to and comply with MHA's employee driving guidelines for MHA-owned vehicles and use of personal vehicles for business purposes. Adherence to the basic principles as expressed in MHA's Mission, Vision, Culture Code and Standards of Conduct. Adherence to company dress code and professional standards for personal grooming and appearance. Satisfactory completion of background investigation, or valid work permit, as well as ability to provide proof of eligibility to work in the United States.

A privately held New York real estate investment company is looking for a ‘General Manager'. The successful candidate will be responsible for commercial office buildings totaling 1,000,000 plus sq. ft.. Knowledge & Experience A minimum of ten (10) years working in real estate within commercial property management. Must have knowledge and experience with financial accounting in real estate, financial reporting and budgeting. Hands-on experience with base building construction projects. Ability to plan, organize and coordinate multiple projects, ability to read and understand construction specifications and blueprints. Minimum of 10 years' experience directly supervising and managing a staff including experience in planning and assigning work, performance assessments, training, hiring, discipline and development. Strong literacy in MS Word and Excel. Highly organized and skilled with time management. Strong Customer service/tenant relation skill required. Excellent communication skills (written reports/analysis and oral presentation). 4 year College Degree Required Energetic, Personable & able to prioritize assigned duties Principal Responsibilities Has primary responsibility for the day-to-day operation of the properties to ensure that all the site operations are in compliance with established policies and procedures, the management agreement, and are consistent with the Ownership's overall objectives. Prepares annual budget, monthly financial variance reports, operations analysis, and leasing activity reports for the Ownership. Conducts formal site inspections on a routine basis as needed in compliance with established standard operating policies and procedures. Monitors and enforces the terms of all lease agreements, the billing and collection of rents and other tenant charges in compliance with leases Bears primary responsibility for the creation and maintenance of all site-specific documentation including but not limited to property's information book, site operating manual and emergency operations manual. Establishes and maintains open, positive relationships with occupants ensuring that all services and needs are met and in compliance with lease agreements. Conducts periodic visits, inspections and surveys and develops and implements effective tenant retention program. Hires, trains and supervises a qualified team of building, administrative and maintenance staff for the properties to promote efficient and cost effective operation. Participates in the negotiation of service contracts with outside vendors to achieve the highest levels of performance at the lowest cost. Performs other related duties as requested and required. Financial management of the properties. Ability to read and understand financial statements Strong budgeting and budget analysis capability. Create annual budgets, including monthly budget variance reports for both cash and accrual basis Review and approve bills, accruals and tenant charges. On a quarterly basis, prepare variance reports and, if needed, a re-forecasted budget.

It's fun to work in a company where people truly BELIEVE in what they're doing! We're committed to bringing passion and customer focus to the business. $75,000 per year Job SummaryAs a Catering Manager for our company you will be responsible for the operation of the catering department by performing a variety of tasks to support and run events. Manage a small group of employees to ensure all events run smoothly. Essential Functions Attend production meetings with management and employees regarding scheduled caterings and requests Managing the catering team Organizing catering calendar, onesheets, and special events Answering emails from employees and organizing catering intake forms that are created through a google form. Putting together the catering order on the catering calendar. Confirm event details with management and get the proper approval/info to support the event. Updated the event form for table/power needs to support in house catering. Train catering team members on service standards and procedures. Document standard operating procedures for catering processes. Manage timecards for catering employees. Conduct performance reviews for catering staff. Manage inventory of catering supplies, compostables, and equipment. Creating catering packets for kitchen and FOH team. Schedule setup, delivery, and pick-up for catering. Meet with catering team to go over catering packets and delegate duties. Communicating with our team about last min event requests and add-on's. Working on catering event request and updating packets with last min add-ons. Sending friendly calendar invites to inform Chef's about high profile events happening inside of the executive business. center. *NOTE: Essential functions, as defined under the Americans with Disabilities Act, may include the following tasks which are illustrative ONLY, and is not a comprehensive listing of all functions and tasks performed or assigned by this position. Knowledge and Skills Excellent culinary skills Interpersonal and organizational skills Sense of urgency Excellent verbal skills Excellent multi-tasking skills Professional appearance Ability to move throughout the café and kitchen Knowledge of safety and sanitation in the workplace Ability to handle kitchen equipment and tools safely Event Management skills such as how to read a BEO, ordering, set up and break down of events Management experience Education and Work Experience Culinary Degree (preferred but not required) Bachelor's Degree or equivalent experience preferred 1-3 years' experience in a Catering Manager role (1 year min.) Work Environment The work environment for Catering Manager includes the following large kitchen environment elements and exposures Fast paced kitchen High sense of urgency Moderate to high noise level Exposure to soap and cleaning solutions Slippery/uneven surfaces may be encountered Frequently moving from cold freezer to normal kitchen environment Requirements Must have and maintain an active Food Handlers Card, as required by the California Health Department. Physical Demands Some heavy lifting (may lift 10-40 lbs.) and possible moving of equipment required Specific vision abilities required by this position include close vision for safe navigation of work area and use of equipment Heavy and repetitive hand and arm motion involved in production and clean up Standing, walking, bending/twisting, and balance are all required to perform job task Reaching across surfaces while moving containers, reaching above shoulders for containers for removal and storage Standing a minimum of 8 hours a day Carrying containers of different sizes and different types of products of all shapes and sizes Removing hot items from oven The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is occasionally required to stand; walk; sit; use hands to finger, handle, or feel objects, tools or controls; reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl; talk or hear; taste or smell. Physical requirements include stooping, standing, climbing and frequent lifting of a minimum of 40 lbs. of equipment. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Under The Americans with Disabilities Act reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Other Duties Please note this is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Work Authorization Authorized to work in the U.S. Equal Employment Opportunity Employer Flagship is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law. We also consider qualified applicants with criminal histories, consistent with applicable federal, state and local law. Americans with Disabilities Act Under the Americans with Disabilities Act, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of their job. If you like wild growth and working with happy, enthusiastic over-achievers, you'll enjoy your career with us!