Kitchen manager jobs in Montana - 365 jobs

This application is for future salaried positions with They Okay, Cool Group. Our concepts include COPPER Whiskey Bar & Grill, Brigade, Tips Up!, Main Street Market, Happy Box, El Camino, and Kitty Warren, with locations in Bozeman and Big Sky! Chefs and Managers at Okay, Cool restaurants wear a lot of hats, but the most important one says ‘LEADER.' We believe in servant leadership that empowers and supports our team members as we seek to provide the absolute best service and experience to our employees and our guests. Our managers place orders, write schedules, review budgets, and lead meetings that set our businesses and team members up for success every day, every table, every plate. Okay, Cool is continuing to develop our leadership and education programs through conversation and strategy to help foster our growth and future opportunities for our team members. Managers have the opportunity to learn from seasoned and experienced industry professionals as they advance their career and set new goals for their own paths and GET GREAT DONE! Responsibilities Run It Like You Own It Attitude.' Punctual and able to work evenings, weekends, and some holidays as asked. Willingness to participate as part of a team with enthusiasm and respect. Love and appreciation for ingredients, cuisines, preparation techniques, and various beers, wines, and spirits. Excellent customer service skills, able to assess customer needs and recommend educated recommendations. Manage direct reporting to the Operations Team related to financial, business, and administration matters. Coordinate with the Operations Team in planning projects, sticking to budgets, expense control, and schedules. Ordering and Vendor Management. Assist to develop new productions and/or promotions to stimulate sales. Provide both tools and insights for efficiency and improvement of service. Clear understanding and adherence to safety and sanitization guidelines and procedures. Detail-oriented, organized, communicative, and always punctual for scheduled shifts. Qualifications Minimum of 3+ years Restaurant experience and 1+ years Management experience in a professional setting preferred. Physically able to work standing for long periods of time (6+ hours). Physically able to lift up to 50 lbs. Compensation: $60,000.00 - $85,000.00 per year We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. The Okay Cool Group Okay, Cool is Montana's most burgeoning and unique hospitality group including the following concepts: Copper Whiskey Bar & Grill, Main Street Market, Brigade, Happy Box, Tips Up!, El Camino , and Kitty Warren . We are actively seeking talented individuals who are inspired to join a start-up team of industry leaders. Our valued players have a common set of core values and understand that working together helps us to be our most happy, balanced, and successful selves. Our team believes in ongoing growth and development, manifesting new strengths, and purposefully learning from our mistakes as we strive to get better every day. We take pride in our stylized culture of excellent food, delightful beverages, gracious service, and welcoming hospitality. We actively reward achievement, performance, leading with our values, and commitment within our teams and concepts. ********************************* Brigade Located on the second floor of the recently constructed Osborne building in beautiful Downtown Bozeman, Brigade is the newest crown jewel of dining experiences in Montana. Focused in local and quality sourcing, Brigade's menu is recognized for its Thoughtful Ingredients, Creative Cocktails, and Elevated Experiences. Featuring Bozeman's favorite Happy Hour, Brigade's team members take pride in creating memories for our guests through our passion for service and the culinary arts. Join our Brigade Team if an open kitchen, extensive wine list, and modern American cuisine is your kind of fun! *********************** COPPER COPPER is Montana's original Whiskey Bar & Grill with two locations in bustling Downtown Bozeman and the beautiful Village in Big Sky with over 250 unique whiskey selections. Our COPPER's are warm, comfortable, and friendly spaces with talented kitchen teams producing some of Montana's most beloved dishes from local farms and producers. Our service teams are passionate about all-things-Whiskey, and know to ask just how you like yours served. Join our COPPER team if charming Montana flavors, perfect Old-Fashioned's, and lifelong friendships is your cup of whiskey (or tea…)! ************************** Tips Up! For us, Après is a vibe, and at Tips Up! we take it to a whole other level, too… When we are not pouring frosty brews and slinging hot tots with the best damn chicken sandwiches you have ever had, we are on the mountain too, carving up lines and ripping down trails. But when the lifts close, you can find us at Big Sky's most popular bar full of live music, sweet swag, and the most bad-ass employees any ski town has ever seen. We work hard, we play hard, and our guests love it! Join our Tips Up! crew if shot skis, shuttle games, live music, a fast-paced kitchen, and fun-loving team members sounds rad to you! ***************************** El Camino Nope, not the car. Not the song, either. But definitely like cruising downtown late at night with the top down and your favorite jams playing at full volume. ‘El Co.' as we like to call it, is a fun and energetic environment full of people that love to dance, play the music too loud, and have a good time. The beers are always cold, and the jello-shots are always fresh on Downtown Bozeman's largest patio space on Main Street. We feature major national music acts on a regular basis, and actively support our own local musicians and arts. Join El Co. if you love music, high-energy bar service, and a fun-loving team! **************************** Happy Box Do you know all the words to Whitney Houston's songs? Can you Name That Song after the first three notes? Do you LOVE Asian Street Food and have a passion for homemade chili sauces?... If you answered YES! to any of these questions, then Happy Box Karaoke Bar is your new home for fun at work! The tunes are always spinning, and the sake and Tiki-inspired drinks are always flowing along side the most creative Asian Street Food around! Join our Happy Box team if decked-out, anime-themed private karaoke rooms, and a busy Tokyo-subway station vibe with a dueling wok station kitchen sound like sweet, sweet music to you! ************************ Main Street Market Downtown Bozeman's newest hot spot for fresh coffee, pastries, sandwiches, and salads is Main Street Market. With five other local business shops located inside, Main Street Market's open and flowing space is bustling with shoppers, coffee drinkers, and people-watchers, alike. Our kitchen team bakes fresh bread for our sandwiches daily, and are now famous for the giant cookies in our pastry window. We love getting to know our regulars, and don't have to ask your name or coffee when we see them at the door. Join our Main Street Market Team if you like steaming lattes, mixing fresh salads, and being a part of a new, fun, and exciting environment of entrepreneurs and friends! ********************** Kitty Warren Kitty Warren was the colorful and eccentric madam of lore known for her discretion and seven brass beds in Downtown Bozeman. Like Kitty's business, our underground speakeasy bar requires that you know someone to get in, or were given the secret password by one of our regulars. Down the twenty steps under Main Street, we mix classic cocktails with quality ingredients under dark red lights surrounded by velvet and leather booths and chairs while local DJ's spin tracks to keep the vibe going. Sometimes our bartenders wear a skirt, sometimes they wear a three-piece suit… We don't ask, and we don't tell because it would ruin the suspense. Join our Kitty Warren team if your style is your own, you wouldn't be caught dead shaking a Martini, and if a drop of Vermouth makes a difference to you! **************************************

Benefits: Employee discounts Flexible schedule Health insurance Opportunity for advancement Paid time off Training & development The Kitchen Manager serves in the important role of protecting, maintaining and evolving the restaurants culture through adhering, teaching and preserving the integrity of our food and beverage standards within their restaurant. Food and beverage are at the heart of the definition of our culture and business. What are we looking for? A leader who is dedicated to driving performance while mentoring and coaching the team A champion of the culture and the brand standards. A role model who leads by example when it comes to leveraging systems, adhering to the concept differentiators, and delivering on our promise of perfect execution. A can-do, problem solving and fun-loving attitude. In your role, you will be: Teach, coach, lead and motivate the team while managing the day-to-day operations of running a kitchen. An ambassador and steward for quality, safety & sanitation. Deliver perfect execution by adhering to brand recipes, specification sheets, and timing expectations. Manage and coordinate product delivery to ensure the guest experience exceeds expectations and menu items are always available. Source, train and schedule for impact and results. Demonstrate high level hospitality to both guest and team member in actions, tone and demeanor. Deliver quality results in financial performance by proactively driving sales with quality output and managing financials to the bottom line. We are an Equal Opportunity Employer and do not discriminate in hiring or employment on the basis of race, color, creed, religion, sex, sexual orientation, national origin, citizenship status, ancestry, age, marital or veteran status, physical or mental disability, arrest record, genetic information or any other characteristic protected by applicable federal, state and local laws. Compensation: $60,000.00 - $65,000.00 per year We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. Based in Bozeman, Montana, Finally Restaurant Group is a community-oriented company with multiple restaurant concepts and locations. Premium steaks, fresh seafood and award-winning baby back ribs in a family-friendly atmosphere. The Rib & Chop House was founded in Livingston, Montana in 2001. Since our humble beginnings, we've opened numerous Rib & Chop House restaurants in Montana, Wyoming and Utah. Our ability to grow has come through our commitment to “Rocky Mountain Hospitality,” a concept which incorporates a casual attitude with our high-level commitment to loyalty, safety, service, and quality food. Serving legendary Louisiana BBQ and award-winning baby ribs for over 30 years. In the late 1980s, founder TJ Moran decided Baton Rouge needed the kind of rib joint that would redefine Louisiana BBQ. While other restaurants were dishing up standard issue spare ribs, Mr. Moran decided to serve baby back ribs, something unique at the time. Our famous recipe slowly emerged: a delicate combination of dry rubbing, marinating, roasting, cooling, and a few other time-tested, home-kitchen secrets.

Benefits: Employee discounts Flexible schedule Health insurance Opportunity for advancement Paid time off Training & development The Kitchen Manager serves in the important role of protecting, maintaining and evolving the restaurants culture through adhering, teaching and preserving the integrity of our food and beverage standards within their restaurant. Food and beverage are at the heart of the definition of our culture and business. What are we looking for? A leader who is dedicated to driving performance while mentoring and coaching the team A champion of the culture and the brand standards. A role model who leads by example when it comes to leveraging systems, adhering to the concept differentiators, and delivering on our promise of perfect execution. A can-do, problem solving and fun-loving attitude. In your role, you will be: Teach, coach, lead and motivate the team while managing the day-to-day operations of running a kitchen. An ambassador and steward for quality, safety & sanitation. Deliver perfect execution by adhering to brand recipes, specification sheets, and timing expectations. Manage and coordinate product delivery to ensure the guest experience exceeds expectations and menu items are always available. Source, train and schedule for impact and results. Demonstrate high level hospitality to both guest and team member in actions, tone and demeanor. Deliver quality results in financial performance by proactively driving sales with quality output and managing financials to the bottom line. We are an Equal Opportunity Employer and do not discriminate in hiring or employment on the basis of race, color, creed, religion, sex, sexual orientation, national origin, citizenship status, ancestry, age, marital or veteran status, physical or mental disability, arrest record, genetic information or any other characteristic protected by applicable federal, state and local laws. Compensation: $60,000.00 - $65,000.00 per year We are an Equal Opportunity Employer and do not discriminate in hiring or employment on the basis of race, color, creed, religion, sex, sexual orientation, national origin, citizenship status, ancestry, age, marital or veteran status, physical or mental disability, arrest record, genetic information or any other characteristic protected by applicable federal, state and local laws. Based in Bozeman, Montana, Finally Restaurant Group is a community-oriented company with multiple restaurant concepts and locations. Premium steaks, fresh seafood and award-winning baby back ribs in a family-friendly atmosphere. The Rib & Chop House was founded in Livingston, Montana in 2001. Since our humble beginnings, we've opened numerous Rib & Chop House restaurants in Montana, Wyoming and Utah. Our ability to grow has come through our commitment to “Rocky Mountain Hospitality,” a concept which incorporates a casual attitude with our high-level commitment to loyalty, safety, service, and quality food. Serving legendary Louisiana BBQ and award-winning baby ribs for over 30 years. In the late 1980s, founder TJ Moran decided Baton Rouge needed the kind of rib joint that would redefine Louisiana BBQ. While other restaurants were dishing up standard issue spare ribs, Mr. Moran decided to serve baby back ribs, something unique at the time. Our famous recipe slowly emerged: a delicate combination of dry rubbing, marinating, roasting, cooling, and a few other time-tested, home-kitchen secrets.

Job Description Dining Facility Food Service Manager Location: Fort Harrison, Montana Army National Guard (MTARNG) - DFAC, with off-site support to Helena Aviation Readiness Center (HARC) and Limestone Hills Training Area. Schedule: Seven days a week as required; Key Responsibilities Oversee full food service operations including meal preparation, cooking, serving, replenishment, and sanitation. Manage DFAC staff, ensuring adequate workforce coverage, workforce stability, and compliance with health and safety standards. Plan menus, coordinate with COR for approvals, and rotate meal offerings to ensure nutritional balance and variety. Support off-site meal delivery/service at HARC and Limestone Hills training areas. Maintain food storage, inventory, portion control, and quality standards per USDA, FDA, and Tri-Service Food Code requirements. Implement and manage a Quality Control Plan (QCP) covering hygiene, safety, environmental protection, HAZMAT, and training programs. Submit required reports, including menu cycles, training certifications, QC records, and meeting minutes. Ensure ServSafe certifications for supervisors and food handlers; maintain compliance with installation access/security protocols. Qualifications Minimum 3-5 years' supervisory experience in large-scale dining operations (military or institutional preferred). Knowledge of USDA, FDA, Tri-Service Food Code (TB MED 530), and DA PAM 30-22 standards. Current ServSafe Food Protection Manager certification; Strong skills in menu planning, staff management, and quality control. Ability to operate and oversee use of government-furnished kitchen equipment. Powered by JazzHR mp ZyvaLVQP

Food Service Manager (CDM Required) - Critical Access Hospital Riam Recruiting is conducting a national search for a Food Service Manager for a critical access hospital in Glendive, Montana. You'll oversee food service operations across Hospital/Acute Care, Long-Term Care (LTC), and a Cafeteria in a 7-day/week operation, leading a team of ~27 staff (~17 FTE). Requirements Certified Dietary Manager (CDM) - Required 3+ years of leadership experience 2+ years of hospital, LTC, or healthcare food service experience ServSafe Food Service Manager/Food Handlers Certification - Required Compensation & Benefits Salary range: $52,500-$80,000 (target ~$70,000) up to $10,000 sign-on bonus up to $5,000 relocation assistance (net payment) Retention bonus available (paid every 6 months over 3 years) Tuition reimbursement, if applicable Schedule Mon-Fri preferred with flexibility as needed (some operational coverage may extend early/late; cafeteria open 7AM-7PM). Interview process: Hiring Manager + VP → Onsite (may occur Thurs-Sat) Apply today through Riam Recruiting.

Full-time Description Gravity Haus Big Sky is seeking a skilled and motivated Kitchen Manager to oversee daily back-of-house operations and uphold the exceptional food and service standards that define our brand. This position plays a key role in ensuring consistency across kitchen operations - from staff training and menu execution to inventory control and cost management - while supporting the property's overall guest experience and operational success. What You'll Do Oversee all back-of-house operations, ensuring quality, consistency, and efficiency in food preparation and presentation. Supervise and schedule kitchen staff based on business levels and budgetary goals. Partner with the on-site leadership team on menu planning, specials, and seasonal updates. Manage inventory, purchasing, receiving, and vendor relationships to ensure cost control and product quality. Maintain high standards of food safety, cleanliness, and organization throughout the kitchen and storage areas. Monitor and manage food and labor costs through effective ordering, portioning, waste reduction, and scheduling. Hire, train, and develop kitchen staff - fostering an engaged, high-performing team culture. Conduct performance reviews and provide ongoing coaching and feedback to drive growth and accountability. Review P&L reports, identify opportunities for improvement, and execute strategies to achieve financial goals. Support accurate recipe costing, menu pricing, and adherence to Gravity Haus culinary standards. Ensure proper equipment maintenance and coordinate repairs or replacements when necessary. Collaborate with front-of-house and management teams to deliver seamless, guest-focused service. Step in where needed to support operations and uphold the highest standards of hospitality. Who You Are Minimum 3 years of culinary leadership experience (Kitchen Manager, Sous Chef, or similar role). Culinary degree preferred but not required. Proven record of managing labor, cost controls, and team performance in a high-volume environment. A hands-on, approachable leader who inspires teamwork and accountability. Detail-oriented and organized, with strong culinary and operational knowledge. A proactive problem solver who identifies inefficiencies and builds systems for sustainable success. Passionate about creating memorable dining experiences for both guests and members. Flexible and resourceful - comfortable navigating shifting priorities and leading through change. Emotionally intelligent with the ability to build and maintain positive relationships across all departments. Knowledgeable about food safety, sanitation, and kitchen operations, with the ability to train and coach others. ServSafe certification and Food Safety Handler Certification are needed. Spanish knowledge is a plus Collaborative, innovative, and aligned with the Gravity Haus commitment to sustainability, wellness, and community. Physical Requirements Ability to stand for extended periods and work up to 10-hour shifts. Must be able to lift 50 lbs and work in fast-paced kitchen environments. About Gravity Haus Gravity Haus is a community-driven adventure lifestyle brand with hotels, restaurants, and experiences that empower a modern way of travel. We create spaces where locals and travelers connect, refuel, and play - all rooted in the spirit of the outdoors and intentional living. At the heart of everything we do are our core values, which guide our culture, service, and growth: Keep Growing Bring Others Along Create Powerful Moments Be “All-In” + Go the Distance Make it Better than You Found It We're looking for team members who share these values and want to make a meaningful impact in both their work and community. What We Can Offer You When you join Gravity Haus, you're not just taking a job - you're stepping into a community with benefits, perks, and opportunities to grow. Full-time team members enjoy health insurance, a 401(k) with company match, and an All-In Gravity Haus Membership that includes adventure perks like discounted stays, gear rentals, wellness programming, and more. Part-time team member benefits vary. Salary Description $70,000-$80,000/annually

REPORTS TO: Superintendent FLSA Designation: Exempt Schedule/Contract Term: School Year Calendar-Pupil Instruction Days (180). Plus: Spring Break (5) Three weeks prior to school year (15) One Week after school year (5). Paid Holidays (5) in accordance with MCA 20-1-305, New Year, Christmas, Thanksgiving Day, Labor Day, Memorial Day. 210 Days total. Summer will be dependent on needs pursuant to an Extended Duty Contract/additional compensation. Compensation/Benefits: District Contribution to Health Insurance as defined in the Policy Statement. Public Employees Retirement System. Contract Term Salary $45,000 DOE Position Summary: Lead and manage Columbia Falls School District's food services program, ensuring high-quality, nutritious breakfast and lunch offerings to all students and staff. Administer compliance with federal and state regulations, foster innovative practices (e.g., scratch cooking, farm-to-school), oversee budgets, and promote wellness and community engagement. Essential Duties & Responsibilities Nutrition Program Leadership & Compliance Oversee NSLP and School Breakfast Program operations, ensuring meals meet USDA nutritional standards (meat/meat alternatives, grains, fruits, vegetables, fluid milk; calorie, fat, sodium guidelines). Ensure compliance with Healthy, Hunger-Free Kids Act requirements (whole grains, vegetable subgroups, milk types, sodium limits). Oversee Community Eligibility Program (CEP) if applicable. Facilitate the accurate reporting of monthly school nutrition claims (meals served) including the Fresh Fruit and Vegetable Program. Plan and lead the Summer Food Program that complies with the USDA requirements including site locations,/mobile bus routes, non-congregate serving waivers, service schedule, and staffing. Effectively communicate the plan to students and external partners including Land to Hand. Menu Planning & Innovation Develop cost-effective, nutritious menus aligned with dietary guidelines and local preferences. Incorporate scratch cooking and farm-to-school practices to enhance meal quality and local sourcing. Stay updated on nutrition, culinary trends, and equipment developments to drive continual improvement. Create and sample new menu items for students to try in order to achieve maximum participation in food service programs. Plans menus that conform to federal USDA requirements to provide nutritious meals while prioritizing from scratch cooking, maximizing inventory, minimizing costs, and looking at new options based on student preference/participation. Evaluates and incorporates appropriate foods from the USDA commodities program into the weekly menu planning. Budgeting, Procurement & Financial Oversight Prepares annual food services budget in collaboration with the Business Manager Prepare and submit required financial and program reports to district, state, and federal agencies. Participates in budget planning, and in the development, implementation and maintenance of inventory and expenditure control procedures. Devise adequate staffing to meet the needs of the department based on meals served. Orders food and supplies including USDA commodities Makes recommendations and evaluates meal costs to ensure they are within the federal free meal reimbursement rates. Review student account balances and unpaid meal charges. Operations, Safety & Facilities Monitors and evaluates the purchasing, receiving, storage, and distribution of food and nonfood items, supplies, materials, and equipment. Ensure sanitary, safe, and efficient food production environments including kitchens and cafeterias. Supervise facility planning and maintenance in collaboration with custodial/maintenance staff. Conduct training for staff on food safety (e.g., ServSafe/HACCP), preventative maintenance, and emergency preparedness. Participates in the testing and selection of new food service products, supplies, materials, and equipment. Facilitate and lead the state OPI compliance review including implementing corrective action. Staff Oversight and Supervision Provides training to food services staff in the areas of food preparation and sanitation. Supervises and evaluates employees with the food services program, including cooks and hot lunch helpers. Participates in interviews for new staff and substitutes. Only minimum duties are listed. Other functions may be required as given or assigned. DESIRED MINIMUM QUALIFICATIONS: Preferred Bachelor's degree in Food and Nutrition Management, Business Administration, Hospitality, or related field-or equivalent experience. Experience in food services management and/or nutrition may be substituted. Food Protection Manager certification (e.g., ServSafe) and knowledge of federal/state nutrition regulations. At least 3-5 years of progressively responsible experience in school or institutional food service management. Skills & Attributes: Strong leadership, communication, and collaboration ability. Analytical aptitude for cost control, meal participation, and waste reduction systems. Capacity to adapt, innovate, and problem-solve in a dynamic school environment. Ability to read and interpret safety rules and operating and procedures manuals. Ability to write and maintain routine reports and correspondence. Ability to effectively communicate, orally and in writing, with students, parents, and staff. Ability to handle stressful situations. Ability to effectively manage time and responsibilities. Ability to maintain confidentiality of employment and student matters. Ability to comply with Board policies, rules and regulations, and directives. EQUIPMENT USED: Calculator, cash register, computer, copy machine, fax machine, telephone/voice mail, oven, dishwasher, and other kitchen equipment. WORK ENVIRONMENT: While performing the duties of this job, the employee regularly works inside. Some travel between schools and administrative offices. The noise level in the work environment is usually moderate to loud. The employee is often required to meet deadlines with severe time constraints. PHYSICAL DEMANDS: While performing the duties of this job, the employee is frequently required to sit; occasionally walk and stand. The employee must be able to bend or twist at the neck and waist and be able to reach above the head. Specific vision abilities required by this job include close vision, distance vision, depth perception, and the ability to adjust focus. This position may require the employee to occasionally lift and/or move up to 20 pounds. MENTAL/MOTOR DEMANDS: While performing the duties of this job, the employee rarely performs routine work. The employee frequently exercises flexibility (ability to shift from one task to another). Guidance and reinforcement are infrequently available. The employee frequently works within time constraints and maintains attentiveness intensity. The employee is frequently involved in social interactions which require oral and written communications. The physical demands, work-environment characteristics, and mental/motor demands described within this job description are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations shall be made to enable individuals with disabilities to perform the essential functions. APPLICATION REQUIREMENTS An application is considered complete when all of the items listed below are received on or before the closing date. Only complete applications are eligible for screening. Supplemental documents, such as those listed below, can be uploaded in the attachment page of the application, and MUST be in a pdf format. Current resume. If hired, these requirements must be met before the first day of work: Fingerprinting - This district requires final candidates to pay for their own background check. Fingerprinting is done by appointment only; please call Karla Therrien at **************, ext. 1421. The cost is $30.00, payable by cash or check only, at the time of service. MMR immunization records - If born after December 31, 1956, you will need to provide proof of immunity (titer test) or medical records verifying that your Measles, Mumps, and Rubella (MMR) vaccinations are up-to-date before the first day of work. Pre-employment physical All employment offers are contingent upon providing complete MMR records, satisfactory results of the background check, pre-employment physical, and Board approval.

Job DescriptionDescription: $2000 retention bonus! In the warm, bustling heart of the skilled nursing center, the Culinary Manager is more than just a manager-they're a memory-maker, a comfort-giver, and a guardian of dignity through food. With a deep respect for nutrition and an even deeper love for people, they orchestrate meals that nourish both body and spirit. They lead with empathy and precision, managing kitchen staff with respect and appreciation for the effort they put forth to make each meal special. They understand that food is not just sustenance, but a daily ritual that brings joy, sparks conversation, and evokes cherished memories. From crafting diabetic-friendly desserts that still delight, to honoring cultural traditions with familiar flavors, the Culinary Manager ensures every resident feels seen, heard, and cared for. They balance budgets and dietary restrictions with creativity, turning constraints into culinary triumphs. The Culinary Manager is responsible for planning, organizing, developing, and directing the overall operation of the Culinary Department in accordance with applicable federal, state, and local guidelines and regulations, company policies and procedures, and as directed by the facility's Chief Executive Officer. They also work in collaboration with the designated Registered Dietitian to ensure that qualify food service and nutritional care is provided to the facility residents. Note: All employees of Cascadia Healthcare are required to submit and be cleared to work in the facility per each state's specific background check requirements prior to contact with patients/residents. Essential Functions Plans, develops, organizes, implements, evaluates, supervises, and directs the Culinary Department and its programs and activities in accordance with company policies, procedures, standards, and applicable federal, state, and local regulations. Routinely inspects and completes evaluations of the status of the Culinary Department for compliance with company policies, procedures, standards, and applicable federal, state, and local regulations and develops action plans for items that need improvement. Participates in the facility's performance improvement programs. Serves on various committees as required by company standards, regulations, and/or appointment by the facility's Chief Executive Officer. Participates in the long-term care survey process. Instructs staff in matters of conduct and disclosure. Maintains a presence at all times while surveyors are on-site and directs the timely collection of information required by the survey team. Undertakes corrective action while survey is in progress, if appropriate. Works with the Registered Dietitian and other facility departments to develop survey plan of correction, as needed. Maintains good communications and working relationships with all departments in the facility. Communicates issues, concerns, and opportunities for improvement to the Chief Executive Officer routinely. Reports all hazardous conditions/equipment to the Chief Executive Officer immediately. Purchases and confirms delivery of food, supplies, equipment, etc. from approved sources to ensure adequate stock levels to perform departmental functions and meet the needs of the residents within approved budgets. Maintains current records that reflect departmental expenditures. Communicates to the Chief Executive Officer departmental budget needs and issues for food, supplies, capital equipment, and labor to meet the needs of the residents. Assumes responsibility for recruiting, selecting, and training competent department employees. Prepares work schedules and maintains adequate staffing based on the facility's census. Provides training to Culinary Department employees in all aspects of their job. Schedules and/or conducts a monthly in-service for department personnel. Holds routine departmental meetings. Provides education to other departments in the facility regarding the Culinary Department. Evaluates employee performance and develops education and training plans to improve the employees' skills and knowledge as needed. Manages wage and salary adjustments, hiring, termination, transfers, etc. Coordinates with the Registered Dietitian the review and customization of the regular and therapeutic menus to meet the food preferences of the residents in accordance with established policies, procedures, standards of practice, and regulations. Coordinates with the Registered Dietitian to ensure that all diets ordered by the physician are planned on the therapeutic menu. Routinely obtains feedback and suggestions from residents via resident council, meal rounds, and/or interviews with residents, families, and staff to improve the menu. Organizes food preparation and service and supervises employees to ensure food is prepared and served within scheduled timeframes according to the regular and therapeutic menus, resident preferences, and standardized recipes and that proper methods are utilized to preserve nutrient content, food safety, quality, flavor, and appearance. Monitors food temperatures and quality at point of service in all dining locations via test trays per company procedures and standards. Ensures that current nourishment lists/labels are available for residents who are to receive a nourishment/snack as part of their prescribed diet by a physician's order and/or as part of their nutritional plan of care. Monitors the distribution of nourishments, supplements, and meals to residents and takes corrective action when necessary. Processes diet orders and changes promptly to ensure that an accurate tray card is available for each resident receiving meals. Ensures that new residents are visited upon admission to obtain a diet history and food preferences and maintains a record of diet orders and food preferences. Conducts meal rounds several times per week and interviews staff and residents to ensure that residents are receiving foods in the amount, type, consistency, and frequency required to maintain or improve nutritional status. Ensures that food is received, stored, prepared, held, and served under sanitary conditions to prevent the transmission of food-borne illness. Provides feedback and suggestions to improve company policies, procedures, tools, and reference materials to the Chief Executive Officer. Uses independent judgment and discretion on behalf of the organization in the performance of these duties. Demonstrates thorough knowledge of all culinary and hospitality jobs. Other Functions Works cooperatively as a team member with co-workers in all departments of the facility. Performs job duties safely as specified in the physical, sensory, and mental requirements. Stays abreast of federal regulations for long-term care and food safety, as well as state-specific regulations for the state he/she works and incorporates into his/her work as needed. Monitors industry trends, new products, current research, and new programs in foodservice and incorporates into his/her work as needed. Conducts job responsibilities in accordance with the standards set out in the Company's Code of Business Conduct, its policies and procedures, applicable federal and state laws, and applicable professional standards. Performs other duties as assigned. Knowledge/Skills/Abilities Knowledge of safe food preparation and handling techniques. Knowledge of basic nutrition and food. Skilled in quantity food production. Skilled in directing and motivating the workforce. Ability to read and write at a level appropriate for the job. Ability to communicate effectively with residents and their family members, and at all levels of the organization. Ability to be accurate, concise, and detail-oriented. Ability to read, speak, understand, and communicate effectively in English through verbal and written means. Requirements: Education High school diploma or equivalent required. Degree in dietetic technology, dietetics, culinary arts, or foodservice management preferred but not required. Licenses/Certification Food Handlers permit if required per state regulations. ServSafe Food Safety Certification required. One or more of the following required: Certified Dietary Manager (CDM), Certified Food Protection Professional (CFPP) with the Dietary Manager's Association Dietetic Technician, Registered, with the Commission on Dietetic Registration of the American Dietetic Association; or, Certification with the American Culinary Federation Valid driver's license Experience Two years' experience in large quantity food preparation required. One year of experience in a supervisory role required. Six months experience in a long-term care environment preferred. One year of experience with therapeutic diet preparation preferred.

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

Location: Glendive, MT | Schedule: Monday-Friday, 8:00 AM - 5:00 PM | Status: Full-Time, Exempt Are you a passionate leader with a heart for service and a talent for food operations? At Glendive Medical Center (GMC), we're more than a healthcare provider-we're a cornerstone of our community. We live by our SERVE philosophy: Service with compassion Excellence in care Respect for all Value through stewardship Engagement with our community If you're a motivated, community-minded team player who thrives in a collaborative environment, we'd love to meet you! Why This Role Matters As Food Service Manager, you'll lead and mentor our culinary team, ensuring high-quality food service across our facility. You'll oversee staffing, training, budgeting, and compliance-playing a key role in the health and satisfaction of our patients, residents, and staff. Key Responsibilities Lead daily operations of the Food Service department Develop and implement departmental goals, policies, and procedures Recruit, train, and develop team members Collaborate with Registered Dietitians to create nutritious, appealing menus Manage departmental budget and ensure cost-effective operations Conduct quality reviews and ensure regulatory compliance Maintain effective communication and foster a positive team culture Perform other duties as assigned What You'll Bring Proven leadership and team management skills Strong communication and interpersonal abilities Excellent organizational and problem-solving skills Ability to thrive in a fast-paced healthcare environment Education & Certifications: Associate's degree (preferred) ServSafe Food Service Manager Certification (required) ServSafe Proctor (within 60 days of hire) Certified Dietary Manager (CDM) or willingness to obtain within 12 months 2+ years hospital food operations experience 3+ years management experience Proficiency in Microsoft Word and Excel Familiarity with menu programs and IDDSI standards Physical Requirements Must be ambulatory and able to lift 35-50 lbs Ability to push\/pull food carts Strong audio, visual, and communication skills Benefits That Support You Eligible the 1st of the month after 59 days: Medical, Dental, Vision Insurance Healthcare Spending Accounts Short-Term Disability Voluntary fringe benefits Company-paid Life, AD&D, and Long-Term Disability Eligible after 30 days: 401(k) with partial company match (100% vested after 2 years) Paid Time Off (PTO) Paid Float Holidays Extended Illness Time Recruitment Incentives May Be Available Sign-on Bonus Relocation Tuition Assistance About Glendive Medical Center GMC is a 25-bed Critical Access Hospital with 24\/7 emergency services, a 36-bed skilled Extended Care facility, and a 13-unit assisted living center. We offer comprehensive care-from primary and specialty services to long-term and preventive care-all under one roof. Why Glendive? Glendive, Montana offers small-town charm, stunning landscapes, and a welcoming community. Enjoy: Makoshika State Park: Fossils, hiking, and badlands beauty Yellowstone River: Fishing, boating, and agate hunting Fort Peck Lake & OHV Trails: Outdoor adventure galore Downtown Glendive: Local shops, art, and friendly faces Whether you're looking to grow your career or find a place to call home, GMC and Glendive offer the perfect blend of opportunity and quality of life. Apply Today! Be part of a team that's making a difference-every meal, every day. ","identifier

Be part of one of the most anticipated hotel openings of 2025! Ultra luxury global brand is making it's debut in the US. We are looking for an experienced Restaurant Manager for an exciting new signature restaurant with celebrity chef Akira Back. Prime cuts of steak, wild game and a Japanese-style grill ground the menu in its scenic setting, reflected back in the masterfully minimalistic interiors. The Restaurant Manager will assist the Director of Food & Beverage to plan, organize and direct all process of the outlet to ensure the outlet provides quality food and beverage service consistent with the SOP's and LQA. Michelin knowledge/experience will be a bonus. Excellent compensation with housing assistance provided. Must have US work permit authorization or qualify for a TN visa.

We Inspire People to Be More Alive About Paws Up Montana: Paws Up Montana, America's premier luxury ranch resort, is more than a workplace-it's a chance to be part of something extraordinary. Position: Paws Up Montana is seeking a Restaurant Service Manager. The role of the Restaurant Service Manager is to ensure a high-quality dining experience in the restaurants, catered food and beverage offerings, and special events. To have a strong passion for food, beverage & hospitality. To manage and maintain The Resort at Paws Up's standard of service in all its' restaurants. To create and maintain training programs to hold this standard. What We Offer: Medical, Dental, Vision Insurance 401K with Employer Match Paid Time Off - 9 Floating Holidays and 15 Personal Days Career Development and Advancement Opportunities Life Insurance, Long Term, and Short-Term Disability Employee Assistance Program (5 free counseling sessions) Referral Bonus Program (Get paid $250 to recruit) Carpool Reimbursement ($5-$20/Day) Employee Discounts on Merchandise (30% on select items in our retail store) Employee Lunch Provided Primary Functions and Responsibilities Collaborate and communicate with Director of Food & Beverage to ensure department success Responsible for overseeing and maintaining the timing of all dining rooms Coordinating daily Food & Beverage and Culinary restaurant meetings Schedule staff according to volume of business; understand how to be flexible when necessary to meet labor expectations; ability to adjust daily operations to be in line with the budget Understand each Food & Beverage function and train according to The Resort's standards Aid in recruiting, hiring, and training and growing exceptional Food & Beverage team members; Plan and provide training and guidance daily, weekly, and monthly Know, understand and train others on operating systems such as the POS system, Open Table and others, as required Knowledgeable on all menu items including preparation, any allergens, and alternative preparations Responsible for beverage sales, costs, tracking & profit Work to continually improve guest dining satisfaction while maintaining the operating budget Looking for a Team Member with: Bachelor's Degree or similar work experience/training 3+ years' experience in Food & Beverage Management in a resort or fine dining setting TIPS certified Knowledge of world class hospitality and service management Knowledge of beer, wine, spirits & cocktails Proven ability to lead and manage a team Valid State Driver's License with two years driving experience The position offered is full-time and year-round and located in Greenough, Montan a. If you are passionate about luxury food and beverage and ready to take on a new challenge at a prestigious resort, we would love to hear from you. Apply today to join our dynamic team at Paws Up Montana! Paws Up Montana provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

Job Description Are you a hungry, humble, and smart individual looking for an exciting opportunity as a full-time Restaurant Manager? IHop has a position that might be a perfect fit for you! GREAT PAY a competitive wage. EXCELLENT BENEFITS Full-time employees get health insurance! INTRIGUED? Keep reading to learn more! YOUR NEW ROLE This position is full-time, but the schedule will vary depending on the needs of the restaurant. Your role will involve overseeing the entire operation during scheduled shifts, making daily decisions, providing consistent support to staff, and ensuring positive and consistent guest interactions. Upholding standards, maintaining excellent product quality, and ensuring high levels of cleanliness and sanitation will be paramount. A key responsibility of the Restaurant Manager will be to provide employees with consistent and appropriate feedback to facilitate their development and enhance overall operations. You will also ensure that all employees adhere to the company's uniform standards. Performing line checks in the galley throughout the shift to guarantee specifications on weights, temperatures, cleanliness, and organization will be essential. You will be responsible for staffing the unit appropriately. This will include interviewing, hiring, and training high-quality hourly candidates, as well as conducting orientations to ensure a positive start for each new employee. As the Restaurant Manager, you will prepare various reports at the end of each shift, such as Daily Sales Reports, Daily Cash Interims, Daily Labor controls, and others, which ensure the control of all company assets. Additionally, you will prepare food production checklists and ensure the proper implementation of company recipes. Ordering food, small wares, uniforms, and other necessary products to maintain operational standards will also fall under your purview. Identifying operational opportunities and implementing plans to address them will be crucial. You will have the authority to approve and sign all food or beverage discounts and must prioritize the safety and security of both employees and guests. REQUIREMENTS Open availability Awareness of events in the local area to ensure proper staffing Willing to work at any local units or possibly relocate ABOUT OUR FAMILY AT IHOP With a rich history dating back to 1958, IHOP is a go-to destination for breakfast lovers. Whether you're craving our famous fluffy pancakes, delicious omelets, or mouthwatering entrees, our extensive menu caters to all tastes, ages, and dietary preferences. Our commitment to serving high-quality food and providing excellent customer service has solidified us as a breakfast staple. We believe in promoting from within and training staff to help them reach their full potential. Join us to serve up smiles every day! **This employer participates in E-Verify

Job DescriptionDescription: Annual Salary: $60K-$68K Join a company that values its employees and stands out from the competition. A company with an amazing culture, offering Great Pay, Competitive Benefits, Growth Opportunities, Collaborative Teams, Work-Life Balance, and an Excellent Reputation! To learn more about who we are as an employer, go to: ************************************************************************************* Under new general management and as a well-known, popular establishment at Bozeman Airport, the Copper Horse Restaurant is seeking a Restaurant Manager to help lead its team. Don't miss out on this incredible opportunity to work at a restaurant highly favored by long-time visitors and travelers to the Bozeman Airport. Submit your job application today and take the first step toward your dream job. The Copper Horse Restaurant is a place that showcases the taste of Montana by serving locally sourced food and drinks. The staff is friendly and knowledgeable, making sure that every traveler is provided with an unforgettable dining experience. If you're someone who is passionate about bringing satisfaction and delight to customers and is always motivated to deliver a full 5-star experience, then you may be the perfect addition to our amazing Copper Horse team. Copper Horse Restaurant is a high-volume restaurant serving Bozeman Airport travelers for over ten years. You can build a solid career with our company in a stable, salaried position with great benefits. We are looking for a Restaurant Manager with Open Availability!Key Responsibilities: Help hire, train, and coach staff, providing assistance and guidance when needed Ensure customers have an outstanding dining experience using our company standards for exquisite customer service Verifying kitchen and dining area supply needs Placing orders and assisting with inventory Harmonize communication between front-end and back-end staff Being a gold standard model of company guidelines, rules, and objectives Desired Qualifications: Extensive restaurant experience, front-end or heart of the house Hard worker, team player Reliable and punctual Ability to multi-task Thrive in a fast-paced environment Must be able to pass an FBI background check. Professional and clean appearance Why Join Our Team? Variety of shift times Multifaceted training Employee discounts Incentive program Employee assistance program Comprehensive benefits package Pet insurance Paid time off Copper Horse Restaurant Is Proud To Be An Equal Opportunity Employer We look forward to hearing from you!Job Type: Full-time Salary: From $60K - $68K per year Benefits: 401(k) 401(k) matching Dental Insurance Employee discount Flexible schedule Health insurance Paid time off Paid training Vision insurance Life Insurance AD&D Experience level: 1 year Restaurant type: Bar Casual dining restaurant Shift: Day shift Evening shift Weekly day range: Monday to Friday Weekends as needed #ZR Key Interest: Restaurant Management, Hotel, Hospitality, Airport Manager, Culinary, Floor Manager, Assistant Manager, Front of House, Back of House, Food and Beverage, Travel, Big Sky Resort, Xantera, Family Dining Requirements:

Famous Dave's - the World's Greatest BBQ and the World's Greatest Workplace. Since we opened our first restaurant in 1994, our award-winning Famous food, down-home Smokin' service, and a fun, casual atmosphere, has helped Famous Dave's become a destination for food-lovers and Team Members alike. We are always in search of people who know how to ‘Wow” a guest and, of course, want to be Famous. NOW HIRING / IMMEDIATE OPPORTUNITIES FOR RESTAURANT ASSISTANT / ASSOCIATE MANAGER Duties include: Managing and developing hourly team members. Ensuring the highest level of customer service & guest satisfaction. Opening & closing the restaurant when needed. Flexibility schedule wise to support operations when needed. Requirements: 2+ year(s) of full service restaurant management experience preferred Ability to direct, motivate, coach, and develop others in a fast-paced environment ServSafe certification (or able to pass) Strong problem solving & customer service skills. At least 21 years of age Able to pass a background check What's in it for you? We can offer you: 401(k) based on hours worked Health / Dental insurance based on hours worked Competitive wages A great work atmosphere Flexible schedules & much more! We're big on diversity at Dave's. Expect a respectful, inclusive, fair culture where everybody has a voice. Famous Dave's is more than an Equal Opportunity Employer, we are an equal opportunity leader. Famous Dave's - the World's Greatest BBQ and the World's Greatest Workplace. Since we opened our first restaurant in 1994, our award-winning Famous food, down-home Smokin' service, and a fun, casual atmosphere, has helped Famous Dave's become a destination for food-lovers and Team Members alike. We are always in search of people who know how to ‘Wow” a guest and, of course, want to be Famous. NOW HIRING / IMMEDIATE OPPORTUNITIES FOR RESTAURANT ASSISTANT / ASSOCIATE MANAGER Duties include: Managing and developing hourly team members. Ensuring the highest level of customer service & guest satisfaction. Opening & closing the restaurant when needed. Flexibility schedule wise to support operations when needed. Requirements: 2+ year(s) of full service restaurant management experience preferred Ability to direct, motivate, coach, and develop others in a fast-paced environment ServSafe certification (or able to pass) Strong problem solving & customer service skills. At least 21 years of age Able to pass a background check What's in it for you? We can offer you: 401(k) based on hours worked Health / Dental insurance based on hours worked Competitive wages A great work atmosphere Flexible schedules & much more! We're big on diversity at Dave's. Expect a respectful, inclusive, fair culture where everybody has a voice. Famous Dave's is more than an Equal Opportunity Employer, we are an equal opportunity leader.

Forefront Healthcare is unique, experienced, and specialized in serving the continuum of care. With finely tailored, high-quality culinary and support services, Forefront helps its partners elevate the patient and resident experience. Job Description Forefront is a growing leader in healthcare food services, providing exceptional culinary experiences across healthcare settings. We are committed to enriching the lives of those we serve by offering high-quality meals prepared with care and attention to individual needs. We are currently seeking an Executive Chef to join our team at Sidney Health Center in Sidney, MT, and contribute to enhancing the dining experience for patients, staff, and the community. If you are passionate about providing high-quality culinary experiences and are ready to make a meaningful impact in a healthcare setting, we invite you to apply for the Executive Chef position at Sidney Health Center. Join a team that values your leadership, creativity, and culinary expertise. Benefits Offered: Comprehensive Benefits: Medical, Dental, and Vision Paid Time Off: Vacation, Sick Leave, and 6 Paid Holidays Employee Assistance Program: Support when you need it Company-Provided Life Insurance: Peace of mind for you and your family 401K with Company Match: Plan for your future Position Summary: As an Executive Chef, you will play an essential role in delivering exceptional culinary experiences for patients, staff, and visitors. Your leadership, expertise, and passion for creating outstanding meals will directly impact patient satisfaction and the overall success of our foodservice operations. You will work closely with the culinary team and senior management to ensure food is prepared and presented in accordance with the highest standards while meeting the dietary needs of our healthcare population. Responsibilities: Organize and direct the culinary team and management staff. Assist in the preparation and design of all food and drink menus. Collaborate with our dietitians to create menus and offerings for residents. Produce high-quality plates with attention to both design and flavor. Ensure the kitchen operates efficiently, maintaining our high-quality standards. Lead and develop the culinary team, managing conflicts with resolution. Manage and train kitchen staff, establish work schedules, and assess performance. Order supplies to maintain proper inventory levels. Comply with and enforce sanitation regulations and safety standards. Maintain a positive and professional approach with coworkers and customers. Qualifications Proven experience as an Executive Chef. Strong understanding of various cooking methods, ingredients, equipment, and procedures. Excellent record of kitchen and staff management. Ability to handle emergency situations effectively and provide solutions. Familiarity with industry best practices. Proficiency with various computer software programs (G-Suite, MS Office, restaurant management software, POS). A BS degree in culinary science or a related certificate is a plus. Culinary experience: 3 + years (preferred) Cooking: 3 + years (preferred) Kitchen management: 3 + years (preferred) Additional Information AAP/EEO Statement: Forefront Healthcare is an equal opportunity employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law.

Restaurant Manager Luxury Hospitality | Leadership | Guest Experience Job Summary The Restaurant Manager supports the Director of Food & Beverage in planning, organizing, and overseeing all outlet operations to ensure exceptional food and beverage service aligned with brand standards, SOPs, and LQA requirements. This role is accountable for driving revenue, maximizing profitability, and maintaining the highest levels of guest satisfaction. Skills, Experience & Educational Requirements Minimum 2 years of experience in a luxury 5-star hotel or high-end restaurant setting. Strong passion and commitment to food & beverage operations. Professional, polished appearance with the ability to inspire team members by example. Outgoing, confident, and highly communicative with a collaborative team-player mindset. Resilient and adaptable under pressure, with excellent problem-solving skills. Self-motivated with strong leadership and decision-making abilities. Excellent written and verbal communication in English.

What began as an idea between two brothers to open a Mexican restaurant has since grown into one of the largest, privately held Taco Bell franchisees in America. At Border Foods, we work with a people-first mantra. From cooks to cashiers to restaurant managers and beyond, we work together to bring to life the Core Values of Border Foods. Welcome to our family where you will continue to learn, evolve, and shape what comes next on our mission of making lives better. As an Assistant Manager your mission is to reinforce the Border Foods CORE values, to include Accountability, Integrity, Family, Excellence, Teamwork, and Empowerment. At Border Foods, we will unlock the full potential of our employees and guest's restaurant experience by creating safe welcoming and supportive environments where everyone can thrive. The purpose of the Assistant Manager is to make the lives of the employees and the guests better by creating opportunities to positively impact life experiences. You are responsible for the operation of the entire restaurant and building a strong team that consistently provides customers with great food and a friendly experience. What's in it for you? -Flexible scheduling -Top pay in the industry : Up to $30/hour with bonus potential -Bonus program! Assistant General Managers have the potential to make up to an extra $20,000 annually in bonus alone! -Education programs, including GED and Tuition Reimbursement offerings -Scholarship opportunities -Medical/Dental/Vision benefits offered for all positions - even part-time! -Free food! -Vacation Time (Paid Time Off), Sick, and Holiday Pay -Vacation Donation Program -An incredible culture that encourages career growth and support Assistant Manager Core Values: Accountability & Integrity: Consistently demonstrates integrity in actions and expectations Guides team members and Shift Leaders, ensuring they complete all assigned duties and serve safe, quality food in a friendly manner Scheduling and deploying the Team correctly monitors the performance of each Team Member and hold them accountable for standards and expectations. Ensures a quality customer experience by driving fast and friendly service Maintains point of sale system by reporting all system failures and verifies download accuracy (e.g. pricing updates, menu changes). Ensure health and safety standards are met Adheres to all local, state, and federal laws and guidelines. Family & Teamwork: Creates unity in the team by building cross functional relationships Respond to Team Member questions and resolves employee issues in a timely manner. Provide a restaurant that is a safe place for team members to work and customers to visit Able to navigate challenging situations and provide appropriate guidance Motivates and supports the team through active listening and the ability to communicate to a wide variety of audiences Represents Border Foods in handling customer complaints and/or issues; demonstrating a sincere approach and desire to find an effective solution. Instills a recognition culture that creates a positive work environment Excellence: Strategic planner creates short term and long-term strategies for restaurant success Delivers profit by utilizing and interpreting the P&L in order to make the appropriate financial adjustments Sourcing, hiring, and developing excellent Team Members Conducting New Hire orientation and developing the training plan for each new hire Minimizes loss through strict observance of cash handling policies, proper training of Team Members, and complying with all accounting/banking requirements. Demonstrates efficient labor control, inventory control, and waste management. Empowerment: Builds the capabilities of their team Provides learning and development opportunities for all Team Members. Offers guidance to Team Members Consistently demonstrates active and timely coaching capabilities. Bringing others along, operationally, through use of tools. Required or Preferred Experience: Minimum of one years restaurant or retail experience, or combined experience and education. Experience with sales building, P&L statements, recruiting, and training. Proven track record of successful hiring and retention. Required when needed, the ability to work early morning, evenings, late night, weekends, and some holidays. Schedule demands may change. ServeSafe Certified Must be at least 18 years of age. Valid Driver's license and vehicle insurance. High school diploma or equivalent. Physical Demands: The physical demands for this position are sits, stands, bends, lifts, and moves intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodation. The duties of this position may change from time to time. Border Foods reserves the right to add or delete duties and responsibilities at the discretion of Border Foods or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. Border Foods is proud to be an Equal Opportunity Employer of Minorities, Women, Protected Veterans, and individuals with Disabilities and does not discriminate based on gender identity or sexual orientation. "You are applying for work with a franchisee of Taco Bell, not Taco Bell Corp. or any of its affiliates. If hired, the franchisee will be your only employer. Franchisees are independent business owners who set their own wage and benefit programs that can vary among franchisees." $14 per hour - $35 per hour PandoLogic. Category:Executive, Keywords:Assistant General Manager, Location:Billings, MT-59103

Dining Facility Food Service Manager Location: Fort Harrison, Montana Army National Guard (MTARNG) - DFAC, with off-site support to Helena Aviation Readiness Center (HARC) and Limestone Hills Training Area. Schedule: Seven days a week as required; Key Responsibilities Oversee full food service operations including meal preparation, cooking, serving, replenishment, and sanitation. Manage DFAC staff, ensuring adequate workforce coverage, workforce stability, and compliance with health and safety standards. Plan menus, coordinate with COR for approvals, and rotate meal offerings to ensure nutritional balance and variety. Support off-site meal delivery/service at HARC and Limestone Hills training areas. Maintain food storage, inventory, portion control, and quality standards per USDA, FDA, and Tri-Service Food Code requirements. Implement and manage a Quality Control Plan (QCP) covering hygiene, safety, environmental protection, HAZMAT, and training programs. Submit required reports, including menu cycles, training certifications, QC records, and meeting minutes. Ensure ServSafe certifications for supervisors and food handlers; maintain compliance with installation access/security protocols. Qualifications Minimum 3-5 years' supervisory experience in large-scale dining operations (military or institutional preferred). Knowledge of USDA, FDA, Tri-Service Food Code (TB MED 530), and DA PAM 30-22 standards. Current ServSafe Food Protection Manager certification; Strong skills in menu planning, staff management, and quality control. Ability to operate and oversee use of government-furnished kitchen equipment.