Kitchen manager jobs in Muncie, IN

$1000 SIGNING BONUS!! As a Fricker's manager, you will be responsible for providing outstanding leadership to the team. You should be passionate about the industry, inspiring others, coaching, training, counseling, creating a profitable environment, and delivering an exceptional guest experience. We reward and encourage exceptional performance through a friendly, fulfilling work environment. You will also enjoy many opportunities for career advancement along with great compensation and benefits. If you're looking for exceptional challenge with opportunity for career advancement, look to Fricker's! Management roles at Fricker's are different from other restaurants because: Many of our guests are friendly regulars from the neighborhood and community We are very community oriented. We have great relationships with schools, universities, recreation leagues, and other local businesses. We hire individuals who can utilize their own management style to achieve our company's objectives. We offer a flexible 5-day work week. Job Duties Include: Executing Fricker's unique brand of fun, food, sports and spirits. Driving positive sales growth. Maintaining a healthy, safe, and secure environment by establishing, following and enforcing all company, federal and state food-safety, sanitation standards and procedures. Achieving optimal performance from our staff by communicating job expectations, training, scheduling, coaching, counseling, and enforcing policies & procedures. Controlling costs by monitoring food and labor efficiencies. Accomplishing staffing objectives by recruiting, selecting, and training quality individuals. Job Requirements: Must have at least two years of recent restaurant management experience preferably in a fast-casual atmosphere. Steady, stable employment track record. Minimum of 2 professional references. Outstanding interpersonal and communication skills. Positive, friendly demeanor & attitude; Customer/Guest Service Focused Ability to stand and walk for long periods of time. Ability to lift up to 50 lbs. In addition to competitive salaries for our management roles, we provide: $1000 Signing bonus paid after 90 days of employment! Bonus program paid monthly Comprehensive Benefit Package including medical, dental, vision, life insurance, disability insurance, and 401(k) with matching contributions. Rewards Program Paid vacation Free meals ExperiencePreferred 2 year(s): Full-service restaurant experience Licenses & CertificationsPreferred ServeSafe BehaviorsPreferred Dedicated: Devoted to a task or purpose with loyalty or integrity Enthusiastic: Shows intense and eager enjoyment and interest Team Player: Works well as a member of a group Leader: Inspires teammates to follow them MotivationsPreferred Work-Life Balance: Inspired to perform well by having ample time to pursue work and interests outside of work Self-Starter: Inspired to perform without outside help Growth Opportunities: Inspired to perform well by the chance to take on more responsibility Ability to Make an Impact: Inspired to perform well by the ability to contribute to the success of a project or the organization Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.

The Food Service Manager is a management position responsible for developing and implementing dining solutions to meet customer needs and tastes. Oversees and manages dining operations where customers order prepared foods from a menu. Job Responsibilities Leadership Use Aramark's coaching model to engage and develop team members to their fullest potential Reward and recognize employees Ensure individual and team performance meets objectives and client expectations Plan and lead daily team briefings Ensure safety and sanitation standards in all operations Client Relationship Identify client needs and communicate operational progress Financial Performance Ensure the completion and maintenance of P&L statements Deliver client and company financial targets Adopt all Aramark processes and systems, understand performance metrics, data, order and inventory trends; educate teams on key levers to improve margins Productivity Bring value through efficient operations, appropriate cost controls, and profit management Follow the Operational Excellence fundamentals by meeting and maintaining food and labor initiatives Ensure entire team is trained and able to implement Supervise team regarding production, quality and control Compliance Maintain a safe and healthy environment for clients, customers and employees Follow all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour Additional Responsibilities Lead the front of the house of the dining operation (Cafeteria/ Residential Dining Facility) in conjunction with the Food Service Director Plans, directs, and coordinates food service activities in order to deliver a finished product to the customer At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires at least 1 year of experience Requires at least 1 year of experience in a management role Bachelor's degree or equivalent experience preferred Strong interpersonal skills Ability to maintain effective client and customer rapport for mutually beneficial business relationships Ability to demonstrate excellent customer service using Aramark's standard service model Ability to maintain an effective working relationship with other departments to a unified food service experience for all customers Requires occasional lifting, carrying, pushing, and pulling up to 50 lb. Must be able to stand for extended periods of time. Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .

Since 1997, Mike Cunningham, owner of Cunningham Restaurant Group (CRG), has created an array of unforgettable dining experiences for guests. From its humble beginnings in Brownsburg, Indiana to a growing tri-state restaurant group, CRG represents a steady beat of expansion and innovation fueled by a commitment to community impact. Our vision is reflected in forty restaurants…eighteen concepts… and sustainable, consistent growth. Job Overview: As a Kitchen Manager, you will be responsible for overseeing the culinary operations within the restaurant. You will lead a team of talented chefs and kitchen staff, ensuring the highest standards of food quality, consistency, and innovation. The Kitchen Manager will play a crucial role in menu execution, kitchen management, and maintaining an efficient and cost-effective kitchen operation. Key Responsibilities: 1. Culinary Leadership: Develop and maintain a culinary vision and strategy for each restaurant concept within the company. Create and update menus, ensuring they are on-trend, seasonally relevant, and aligned with each concept's theme and target audience. 2. Team Management: Recruit, train, and supervise kitchen staff, fostering a positive and collaborative work environment. Set clear performance expectations, conduct regular evaluations, and provide constructive feedback for improvement. 3. Quality Assurance: Uphold the highest standards of food quality, consistency, and presentation in all our restaurants. Oversee the food preparation process, including quality control, portioning, and plating. 4. Kitchen Operations: Manage kitchen operations efficiently, including inventory management, cost control, and wastage reduction. Ensure compliance with health and safety regulations and maintain a clean and organized kitchen. 5. Financial Management: Collaborate with the company's management team to set and achieve budget and financial targets. Monitor food costs, purchasing, and pricing strategies to maximize profitability. Qualifications: Proven experience as a Kitchen Manager or similar role in a restaurant environment. Culinary degree or equivalent training preferred. Strong leadership and team-building skills. Excellent organizational and problem-solving abilities. Knowledge of food cost control and budget management. Food safety and sanitation certification is preferred Physical Requirements: Flexibility to work evenings, weekends, and holidays. Mobility to move about the kitchen as necessary. Ability to lift and carry heavy objects; i.e. pots, pans, kitchen equipment Attention to detail and accuracy is essential Benefits: Medical, dental, and vision insurance Flexible spending accounts available 401k with company match Paid time off Excellent dining benefits CRG offers competitive compensation and opportunities for advancement within our restaurants. If you are passionate about delivering outstanding customer service and thrive in a dynamic restaurant environment, we encourage you to apply. Join our team and be part of an exciting dining experience! At Cunningham Restaurant Group, we embrace diversity and uphold equal opportunities for all. Our commitment to fairness and inclusivity reflects our core values of Connection, Honesty, Ownership, Respect, Fairness, Kindness, and Opportunity. We do not discriminate based on race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status. Please join us in fostering an environment where everyone is valued and respected.

Job Description Since 1997, Mike Cunningham, owner of Cunningham Restaurant Group (CRG), has created an array of unforgettable dining experiences for guests. From its humble beginnings in Brownsburg, Indiana to a growing tri-state restaurant group, CRG represents a steady beat of expansion and innovation fueled by a commitment to community impact. Our vision is reflected in forty restaurants…eighteen concepts… and sustainable, consistent growth. Job Overview: As a Kitchen Manager, you will be responsible for overseeing the culinary operations within the restaurant. You will lead a team of talented chefs and kitchen staff, ensuring the highest standards of food quality, consistency, and innovation. The Kitchen Manager will play a crucial role in menu execution, kitchen management, and maintaining an efficient and cost-effective kitchen operation. Key Responsibilities: 1. Culinary Leadership: Develop and maintain a culinary vision and strategy for each restaurant concept within the company. Create and update menus, ensuring they are on-trend, seasonally relevant, and aligned with each concept's theme and target audience. 2. Team Management: Recruit, train, and supervise kitchen staff, fostering a positive and collaborative work environment. Set clear performance expectations, conduct regular evaluations, and provide constructive feedback for improvement. 3. Quality Assurance: Uphold the highest standards of food quality, consistency, and presentation in all our restaurants. Oversee the food preparation process, including quality control, portioning, and plating. 4. Kitchen Operations: Manage kitchen operations efficiently, including inventory management, cost control, and wastage reduction. Ensure compliance with health and safety regulations and maintain a clean and organized kitchen. 5. Financial Management: Collaborate with the company's management team to set and achieve budget and financial targets. Monitor food costs, purchasing, and pricing strategies to maximize profitability. Qualifications: Proven experience as a Kitchen Manager or similar role in a restaurant environment. Culinary degree or equivalent training preferred. Strong leadership and team-building skills. Excellent organizational and problem-solving abilities. Knowledge of food cost control and budget management. Food safety and sanitation certification is preferred Physical Requirements: Flexibility to work evenings, weekends, and holidays. Mobility to move about the kitchen as necessary. Ability to lift and carry heavy objects; i.e. pots, pans, kitchen equipment Attention to detail and accuracy is essential Benefits: Medical, dental, and vision insurance Flexible spending accounts available 401k with company match Paid time off Excellent dining benefits CRG offers competitive compensation and opportunities for advancement within our restaurants. If you are passionate about delivering outstanding customer service and thrive in a dynamic restaurant environment, we encourage you to apply. Join our team and be part of an exciting dining experience! At Cunningham Restaurant Group, we embrace diversity and uphold equal opportunities for all. Our commitment to fairness and inclusivity reflects our core values of Connection, Honesty, Ownership, Respect, Fairness, Kindness, and Opportunity. We do not discriminate based on race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status. Please join us in fostering an environment where everyone is valued and respected.

Job Description Are you an experienced, guest-oriented, cost controlling leader who has that much needed management mentality? Are you qualified to impact our concept as a heavy-hitting Restaurant Manager with your strong skills? We need extraordinary leaders like you to apply for this full service restaurant management position in Kokomo, IN If a new management opportunity in the food service industry is on the menu for you, take the next step towards building your restaurant management career, instead of just working another job. You will own the responsibilities for the restaurant staff in daily tasks, train, and develop them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. If you care about the customer and know how to run numbers and build sales in a high energy environment, we want to recognize and reward you for your results! Outstanding Benefits Equal Opportunity Employer $45K - $55K Salary Attainable Bonus Program Industry standard work week And more! Key Responsibilities Oversee guest services and resolve issues Lead your team to run an efficient, safe, clean kitchen Maintain a high ratio of return customers through great service Practice safety as priority #1 for your restaurant team and customers Candidate Requirements Have a minimum of 2 years in restaurant management Show success in previous positions and have a stable work history Demonstrate outstanding leadership, communication, and training Be physically fit and able to regularly walk, climb, crouch and move up to 50 pounds at a time Does this sound like you? We'd love to hear from you! Send your resume today to Brian@HeadHunterBrian.com

Full-time Description The Regional Culinary Manager (RCM) is a key multi-unit leadership role responsible for supporting Kitchen Managers (KMs) and culinary teams across multiple restaurants within a defined region. This position ensures operational excellence, food quality, consistency, safety, and team development while acting as the primary link between the Director of Culinary and store-level leaders. The RCM will provide field leadership, hands-on training, and operational support, while driving accountability for culinary standards and execution in all assigned locations. Travel will be required to support new restaurant openings and ongoing field leadership needs. Requirements QUALIFICATIONS & RESPONSIBILITIES: Lead culinary operations across multiple locations, ensuring consistency in execution, food quality, and adherence to brand standards. Partner with the Director of Culinary and Operations leadership to implement regional culinary strategies that align with business objectives, guest expectations, and company values. Support menu development and rollouts, including recipe execution, seasonal features, and local sourcing initiatives, ensuring operational feasibility and profitability. Act as the subject matter expert (SME) on culinary systems and processes at the regional level, driving efficiency, consistency, and sustainable growth across operations. Oversee kitchen training programs for new leaders and teams, with a focus on culinary execution, safety, and food cost management. Serve as the escalation point for kitchen-level challenges, supporting local teams in resolving operational or food quality issues. Monitor and analyze key performance indicators (KPIs) including food cost, waste, labor utilization, and guest satisfaction, and drive corrective action plans where needed. Partner with Sr. Leadership to create clear career pathways for back-of-house leaders, supporting development and succession planning within the culinary function. Foster a culture of pride and accountability through recognition programs, consistent coaching, and reinforcement of company values. Support new restaurant openings (NROs) by leading kitchen setup, training, and launch execution. Ensure compliance with local health and safety regulations, and lead corrective action when gaps are identified. Actively contribute to cross-functional projects focused on operational improvements, efficiency gains, and guest experience enhancements. Travel regularly to all assigned locations to provide in-person support, coaching, and accountability. SECONDARY SKILLS, KNOWLEDGE, AND ABILITIES: Minimum of 3 years of high-volume kitchen leadership experience required; 2+ years of multi-unit or regional kitchen leadership preferred. Strong culinary background with knowledge of menu design, food safety, and kitchen operations. Familiarity with financial and operational metrics including food cost analysis, P&L review, and KPI tracking. Experience training, developing, and mentoring culinary leaders. Excellent communication and interpersonal skills with the ability to build strong relationships across teams. Strong problem-solving skills; able to manage multiple priorities and work effectively under pressure. Ability to model leadership with calmness, objectivity, and integrity in all situations. Proven ability to drive results while maintaining a positive and supportive team culture. Willingness and ability to travel frequently to support restaurant operations and new openings. Regular and consistent attendance and punctuality required, with or without reasonable accommodation. Must comply with all company and departmental policies and procedures. SUPERVISORY RESPONSIBILITES: The Regional Culinary Manager partners with Kitchen Managers (KMs) to lead all Back-of-House (BoH) employees in alignment with company policies and applicable laws. This role provides oversight, guidance, and accountability for KMs in carrying out their supervisory responsibilities. Key responsibilities include supporting KMs in planning, assigning, and directing work on both a shift and regional basis; training, coaching, and developing team members; recognizing and rewarding strong performance; administering corrective action and discipline when necessary; and addressing complaints while resolving operational or employee concerns in a fair and consistent manner. QUALIFICATIONS: To perform this role successfully, an individual must be able to consistently and effectively execute each essential duty. The role requires strong leadership, communication, and interpersonal skills, with a proven ability to develop, coach, and retain high-performing BoH teams. A successful Regional Culinary Manager will demonstrate deep knowledge of food safety, sanitation, and regulatory compliance while also having the ability to analyze and act on key operational metrics such as labor, food cost, and waste. The position also requires strong organizational and problem-solving skills, the ability to manage multiple priorities under pressure, and a commitment to modeling company values while fostering a positive team culture. EDUCATION and/or EXPERIENCE: This position requires a minimum of three years of culinary leadership experience in a high-volume, full-service restaurant environment. Candidates should have a proven track record of successfully leading, training, and developing Back-of-House teams, along with strong knowledge of kitchen operations, food safety standards, and inventory and labor management systems. At least two years of multi-unit culinary leadership experience is preferred. Experience with performance management, employee relations, and conflict resolution is also valued. While a culinary degree or equivalent professional certification is considered a plus, it is not required. LANGUAGE SKILLS: Ability to read, write and speak fluently, in the primary language of the property location. Ability to read, analyze, and interpret general business periodicals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and interpret procedure manuals. Ability to effectively present information and respond to questions from groups of employees, clients, customers, and the public. REASONING ABILITY: Ability to define and solve problems, dealing with a variety of variables in situations where only limited standardization exists. Ability to successfully re-prioritize tasks in a moment's notice. The ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. MATHEMATICAL SKILLS: Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, and ratios. Ability to meet budgets in all areas of cost control with consistent focus on cost of sales and payroll. CONFIDENTIALITY: Due to the sensitive nature of the information dealt with, all job-related information will be held in strictest confidence unless otherwise directed by the CEO or CHRO. Physical Demands and Working Environment: The conditions herein are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. Environment: Work is performed primarily in a restaurant setting with public contact and frequent interruptions. Physical: Primary functions require sufficient physical ability and mobility to work in a restaurant setting; to stand or sit for prolonged periods of time; to frequently stoop, bend, kneel, crouch, reach, and twist; to lift, carry, push, and/or pull light to heavy amounts of weight; to operate office equipment requiring repetitive hand movement and fine coordination including use of a computer keyboard; and to verbally communicate to exchange information. It is the policy of Won't Stop Operations that qualified individuals with disabilities are not discriminated against because of their disabilities in regard to job application procedures, hiring, and other terms and conditions of employment. Furthermore, it is the policy of Won't Stop Operations to provide reasonable accommodation to qualified individuals with disabilities in all aspects of the employment process. Won't Stop Operations is prepared to modify or adjust the job application process, the job itself, or the work environment to make reasonable accommodations for the known physical or mental limitations of an applicant or employee. This enables the individual to be considered for the position they desire, to perform the essential functions of the position, or to enjoy equal benefits and privileges of employment as are enjoyed by other similarly situated employees without disabilities, unless such accommodation would impose an undue hardship. If reasonable accommodation is needed, please contact the HR Department by phone at ************** or in person at 4923 North College Ave., Ste. 25, Indianapolis, Indiana 46205. Salary Description $74,000 + DOE

We are seeking an experienced Hospitality Assistant Manager- Catering for the Indiana Convention Center. The Indiana Convention Center is located in the heart of the 12th largest city in the U.S., Indianapolis, Indiana. The state capital, Indianapolis ranks in the top 25 most visited cities in the country, with 18 million annual visitors. Indianapolis International Airport accommodates 150 flights each day, carrying 7.4 million yearly passengers to and from the Circle City. Now one of the largest convention centers in America, the Indiana Convention Center is connected by skywalks to more hotel rooms than any other city in the nation. Also linked to the center is a four-story urban shopping mall, surrounded by more than 200 restaurants and clubs, well-known sports venues, and a 10-block state park that features top museums, green space and a convenient canal walk. It's the reason Sports Illustrated's Peter King calls Indianapolis “the most walkable downtown in America.” Centerplate and our partner venues have been defining extraordinary experiences through thoughtful hospitality, expertly delivered, for more than 80 years at gathering places across North America and the United Kingdom. As the pioneer and leader in live event hospitality, we are committed to making the time that people spend together more rewarding and more valuable. “Making it better to be there since 1929.” TM Principal Function: The Hospitality Assistant Manager- Catering is responsible for supporting the creation of unique dining experiences by actively supervising and participating in the sales, planning and execution of catered functions, to include breakfasts, coffee breaks, luncheons, dinners, receptions and other types of events, including off-site events. The Hospitality Assistant Manager- Catering will support the Catering Sales Manager in the sales process and pre-function planning process to ensure proper coordination and preparation in advance of events. They will provide hands-on oversight during events as needed, and will serve as a linchpin for communication with the client and other departments so that functions run smoothly and in accordance with client expectations and specifications. Under the Director of the Catering Sales Manager, The Hospitality Assistant Manager- Catering will work to ensure that Centerplate's overall standards for accuracy, efficiency, quality and financial performance are met. Essential Responsibilities Maximize Centerplate's catering revenues and operational excellence through oversight of systems and policies related to catering operations. Provide leadership and direction to Supervisors, Leads and line staff. Contribute to goal of making Centerplate #1 in Event Hospitality and the #1 Employer of Choice through personal commitment and leading by exampl We are seeking an experienced Hospitality Assistant Manager- Catering for the Indiana Convention Center. The Indiana Convention Center is located in the heart of the 12th largest city in the U.S., Indianapolis, Indiana. The state capital, Indianapolis ranks in the top 25 most visited cities in the country, with 18 million annual visitors. Indianapolis International Airport accommodates 150 flights each day, carrying 7.4 million yearly passengers to and from the Circle City. Now one of the largest convention centers in America, the Indiana Convention Center is connected by skywalks to more hotel rooms than any other city in the nation. Also linked to the center is a four-story urban shopping mall, surrounded by more than 200 restaurants and clubs, well-known sports venues, and a 10-block state park that features top museums, green space and a convenient canal walk. It's the reason Sports Illustrated's Peter King calls Indianapolis “the most walkable downtown in America.” Centerplate and our partner venues have been defining extraordinary experiences through thoughtful hospitality, expertly delivered, for more than 80 years at gathering places across North America and the United Kingdom. As the pioneer and leader in live event hospitality, we are committed to making the time that people spend together more rewarding and more valuable. “Making it better to be there since 1929.” TM Principal Function: The Hospitality Assistant Manager- Catering is responsible for supporting the creation of unique dining experiences by actively supervising and participating in the sales, planning and execution of catered functions, to include breakfasts, coffee breaks, luncheons, dinners, receptions and other types of events, including off-site events. The Hospitality Assistant Manager- Catering will support the Catering Sales Manager in the sales process and pre-function planning process to ensure proper coordination and preparation in advance of events. They will provide hands-on oversight during events as needed, and will serve as a linchpin for communication with the client and other departments so that functions run smoothly and in accordance with client expectations and specifications. Under the Director of the Catering Sales Manager, The Hospitality Assistant Manager- Catering will work to ensure that Centerplate's overall standards for accuracy, efficiency, quality and financial performance are met. Essential Responsibilities Maximize Centerplate's catering revenues and operational excellence through oversight of systems and policies related to catering operations. Provide leadership and direction to Supervisors, Leads and line staff. Contribute to goal of making Centerplate #1 in Event Hospitality and the #1 Employer of Choice through personal commitment and leading by exampl Qualifications/Skills: Required: Bachelor's degree and/or appropriate combination of education and experience to support on-the-job effectiveness. A minimum of 2 years of previous leadership experience within a diverse food and beverage environment. Venue catering/concessions experience and multi-site experience strongly preferred. Strong working knowledge of food safety, sanitation, and general workplace safety standards with knowledge of Health Department requirements. Demonstrated financial acumen; P&L accountability and/or contract-managed service experience is highly desirable Competent in all Microsoft Office programs. Flexibility, ability to work extended or irregular hours to include nights, weekends and holidays. Other requirements include but are not limited to: Proven ability to work effectively with all levels of staff and management; Ability to promote and participate in team environment concepts Self-starter who can work independently and on several tasks/projects simultaneously, and who can contribute to functional areas of the business outside of the finance area. Ability to communicate effectively both orally and in writing. Initiative in identifying and resolving problems timely and effectively. Subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight; must be able to maneuver in an often tightly-quartered environment. **Please include salary requirements when applying.** Thank you for expressing interest in employment with Centerplate. While only those candidates considered for this position will be contacted, your resume will remain on file for 90 days. Centerplate is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex, age, genetic information, status as a protected veteran or status as a qualified individual with a disability, or any other characteristic protected by applicable Federal, State or Local law. Skills & Requirements Qualifications/Skills: Required: Bachelor's degree and/or appropriate combination of education and experience to support on-the-job effectiveness. A minimum of 2 years of previous leadership experience within a diverse food and beverage environment. Venue catering/concessions experience and multi-site experience strongly preferred. Strong working knowledge of food safety, sanitation, and general workplace safety standards with knowledge of Health Department requirements. Demonstrated financial acumen; P&L accountability and/or contract-managed service experience is highly desirable Competent in all Microsoft Office programs. Flexibility, ability to work extended or irregular hours to include nights, weekends and holidays. Other requirements include but are not limited to: Proven ability to work effectively with all levels of staff and management; Ability to promote and participate in team environment concepts Self-starter who can work independently and on several tasks/projects simultaneously, and who can contribute to functional areas of the business outside of the finance area. Ability to communicate effectively both orally and in writing. Initiative in identifying and resolving problems timely and effectively. Subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight; must be able to maneuver in an often tightly-quartered environment. **Please include salary requirements when applying.** Thank you for expressing interest in employment with Centerplate. While only those candidates considered for this position will be contacted, your resume will remain on file for 90 days. Centerplate is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex, age, genetic information, status as a protected veteran or status as a qualified individual with a disability, or any other characteristic protected by applicable Federal, State or Local law.

A kitchen manager is responsible for the day-to-day operations of a restaurant's kitchen, including: Food safety and quality: Ensuring that food storage and preparation comply with health and safety regulations Inventory: Ordering food and supplies, and conducting inventory audits Staffing: Hiring new staff, training them, and monitoring their schedules Menu: Working with the head chef to develop and maintain the menu Cleaning: Setting cleaning standards and ensuring that staff maintain sanitation levels Budgeting: Tracking kitchen finances to identify areas of potential waste Efficiency: Streamlining kitchen processes to maintain prompt service times Guest satisfaction: Driving guest satisfaction through quality control Kitchen managers should have strong leadership skills, culinary knowledge, and the ability to multitask in a fast-paced environment. Work schedule Monday to Friday Weekend availability 10 hour shift 12 hour shift Day shift Night shift Holidays Benefits Paid time off

Job Description Casual Dining Restaurant seeking an experienced and dedicated Culinary Manager | Kitchen Manager to lead a scratch kitchen. As the Culinary Manager, you will play a crucial role in ensuring efficient kitchen operations, maintaining food quality and safety, and delivering a positive dining experience to our guests. Responsibilities: Kitchen Operations: Oversee all aspects of kitchen operations, including food preparation, cooking, plating, and cleanliness. Ensure that all dishes meet quality standards, are served in a timely manner, and adhere to recipes and portion sizes. Team Leadership: Lead and motivate a team of kitchen staff, including chefs, cooks, and prep personnel. Foster a positive work environment, promote teamwork, and provide ongoing training and development to enhance skills and knowledge. Food Quality and Safety: Maintain high standards of food quality, consistency, and presentation. Implement and enforce strict adherence to food safety and sanitation regulations. Conduct regular inspections and implement corrective actions to ensure compliance. Inventory and Cost Control: Manage food inventory levels, minimise waste, and implement effective portion control practices. Collaborate with management to develop and monitor budgets, control costs, and optimise overall kitchen efficiency. Staff Training and Development: Train and develop kitchen staff on proper cooking techniques, plating presentations, and adherence to recipes and standards. Foster a culture of continuous learning and improvement. Health and Safety Compliance: Ensure compliance with health and safety regulations, including food handling, sanitation, and workplace safety procedures. Maintain accurate and up-to-date records and documentation. Job Benefits: Competitive salary Direct Deposit 401K Comprehensive Health Benefits Paid time off (PTO) Excellent room for growth and advancement Employee Discounts Qualifications: Minimum 3 years of experience as a Chef/Culinary Manager/Kitchen Manager in a full-service restaurant Strong culinary skills and a solid understanding of kitchen operations. Excellent leadership and team management abilities. In-depth knowledge of food safety and sanitation regulations. Ability to work in a fast-paced environment and handle pressure. Strong organisational and time management skills. Proficiency in inventory management and cost control practices. Flexibility to work evenings, weekends, and holidays as required. If you are a detail-oriented and motivated Kitchen Manager with a passion for delivering exceptional food and service, we want to hear from you. As part of our recruiting process, we may contact you regarding positions we feel are a good fit or engage with you via SMS text message. By clicking to submit your application, Superior Talent Source has your consent to communicate via SMS text message moving forward. =

Replies within 24 hours Our franchise organization, TBD Foods, LLC dba Golden Corral, is currently seeking energetic, friendly individuals to join our team! At Golden Corral , we know that successful people are the foundation of our very successful company. We hire managers with the talent, integrity, and passion to promote our Caring Culture. We provide an environment that supports and empowers our people - not only to exceed our guests' expectations, but also to achieve their professional and personal goals. Talent, Focus, Commitment, Passion - These are just a few of the traits our most accomplished managers have in common. At Golden Corral, your ability to succeed is limited only by your energy and drive. Unequalled opportunity at the best chain restaurant company in the country! In this role as Kitchen Manager, you are responsible for food production and operating the Back-of-the-House using Golden Corral products, recipes, procedures and company systems to ensure that the standards for quality food, recipes, and cleanliness are achieved for our guests. As a member of the restaurant operations management team, you are also responsible for the restaurant's overall operations, including food quality, production, safety, and labor in absence of the General Manager and Hospitality Manager. Requirements: Strong, stable work history along with management experience in a high-volume, casual dining or family-style restaurant. Education and training normally associated with college coursework in business or hospitality. Successful completion Golden Corral's comprehensive management training program. Position requires a valid driver's license and an acceptable driving record. Thank you for your interest in Golden Corral. Our commitment to valuing diversity helps create an environment where everyone can be successful. Upon completion of your online application, you may be directed to complete an additional online questionnaire that is specific to the position in which you are applying. The job opening listed on this page has been posted by an independent franchisee of Golden Corral Corporation. Golden Corral Corporation does not hire or employ any individuals at this franchise location. The franchisee will make all decisions with respect to applications for the position listed on this page. The name of the franchisee appears in this job posting. All questions concerning this job opportunity should be directed to the franchisee. 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. This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchisee, and all hiring decisions will be made by the management of this franchisee. All inquiries about employment at this franchisee should be made directly to the franchise location, and not to Golden Corral Corporate.

Come join our kitchen as a Cook at the corner of 116th and Allisonville Rd. We can accommodate both English and Spanish speaking employees. Pay starting at $16/hr. Role and Responsibilities Our Kitchen staff is responsible for making delicious dishes to be served to our guests. Enjoy cooking the Sahm's staples as well as an ever-rotating menu. In the Kitchen you will be focused on: Follow recipe specifications to ensure the taste of each dish remains consistent. Maintain a clean kitchen and know safety food standards. The ability to work with various kitchen equipment such as ovens, fryers, and stove tops. Ensure your workspace stays fully stocked at the start of your shift and help put away at the end of each day. Qualifications and Requirements Communicate with the kitchen team. Ability to stand at least 4 hours per shift and lift 50lbs. At least 16 years of age. Ability to multitask in a fast-paced environment. Preferred Skills Previous experience cooking in a Kitchen Highschool Diploma or GED Benefits Fulltime employees will be eligible for medical, vision, and dental benefits as well as Paid Time Off.

JOIN TEAM TRILOGY At Trilogy, you'll experience a caring, supportive community that values each team member. We prioritize meaningful relationships, genuine teamwork, and continuous growth. With the stability of long-term care, competitive pay, and exceptional benefits, Trilogy offers a work environment where you're supported, appreciated, and empowered to thrive in your career. If you're ready to join a team committed to your success, Trilogy is where you belong and thrive! POSITION OVERVIEW As the Director of Food Services, Executive Chef, you will oversee the daily food service operations, ensuring menu development, food preparation, and service meet current federal, state, and local standards and regulations. You will lead a team to provide nutritious and appealing meals that enhance the residents' dining experience and overall quality of life, while maintaining strict adherence to health and safety guidelines. Key Responsibilities * Oversee food services operations by organizing, evaluating, and directing the Food Services Department, collaborating with Clinical, Environmental, Life Enrichment, and other related departments to ensure high standards of care and service. * Complete staff schedules and coordinate staffing to ensure optimal daily operations, in line with company policy and labor budgets. * Manage diet and meal preferences by processing diet changes and new diet requests from Clinical Services. Interview residents or family members within 24 to 72 hours of admission to complete an online preference form. * Maintain food and supply inventory by ensuring stock levels of staple and non-staple food, supplies, and equipment are at adequate levels, purchasing supplies and equipment as needed. * Control food, supply, and labor costs by staying within budget and effectively utilizing the company's spend-down sheet. Qualifications * High School Diploma or GED/HSE required and a minimum of 1 of the following: * 1-3 Years of Dining leadership experience in Senior Living; * Certified Dietary Manager (CDM) or Certified Food Service Manager (CFSM); * Similar national certification for food service management and safety from a nationally recognized certifying body * Associate's degree in Culinary Services or Hospitality LOCATION US-IN-New Castle Senior Living at Forest Ridge 2800 Forest Ridge Parkway New Castle IN BENEFITS Our comprehensive Thrive benefits program focuses on your well-being, offering support for personal wellness, financial stability, career growth, and meaningful connections. This list includes some of the key benefits, though additional options are available. * Medical, Dental, Vision Coverage - Includes free Virtual Doctor Visits, with coverage starting in your first 30 days. * Get Paid Weekly + Quarterly Increases - Enjoy weekly pay and regular quarterly wage increases. * Spending & Retirement Accounts - HSA with company match, Dependent Care, LSA, and 401(k) with company match. * PTO + Paid Parental Leave - Paid time off and fully paid parental leave for new parents. * Inclusive Care - No-cost LGBTQIA+ support and gender-affirming care coordination. * Tuition & Student Loan Assistance - Financial support for education, certifications, and student loan repayment. TEXT A RECRUITER Stacey ************** ABOUT TRILOGY HEALTH SERVICES Since our founding in 1997, Trilogy has been dedicated to making long-term care better for our residents and more rewarding for our team members. We're proud to be recognized as one of Fortune's Best Places to Work in Aging Services, a certified Great Place to Work, and one of Glassdoor's Top 100 Best Companies to Work. At Trilogy, we embrace who you are, help you achieve your full potential, and make working hard feel fulfilling. As an equal opportunity employer, we are committed to diversity and inclusion, and we prohibit discrimination and harassment based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws. NOTICE TO ALL APPLICANTS (WI, IN, OH, MI & KY): for this type of employment, state law requires a criminal record check as a condition of employment. As the Director of Food Services, Executive Chef, you will oversee the daily food service operations, ensuring menu development, food preparation, and service meet current federal, state, and local standards and regulations. You will lead a team to provide nutritious and appealing meals that enhance the residents' dining experience and overall quality of life, while maintaining strict adherence to health and safety guidelines. Key Responsibilities * Oversee food services operations by organizing, evaluating, and directing the Food Services Department, collaborating with Clinical, Environmental, Life Enrichment, and other related departments to ensure high standards of care and service. * Complete staff schedules and coordinate staffing to ensure optimal daily operations, in line with company policy and labor budgets. * Manage diet and meal preferences by processing diet changes and new diet requests from Clinical Services. Interview residents or family members within 24 to 72 hours of admission to complete an online preference form. * Maintain food and supply inventory by ensuring stock levels of staple and non-staple food, supplies, and equipment are at adequate levels, purchasing supplies and equipment as needed. * Control food, supply, and labor costs by staying within budget and effectively utilizing the company's spend-down sheet. Qualifications * High School Diploma or GED/HSE required and a minimum of 1 of the following: * 1-3 Years of Dining leadership experience in Senior Living; * Certified Dietary Manager (CDM) or Certified Food Service Manager (CFSM); * Similar national certification for food service management and safety from a nationally recognized certifying body * Associate's degree in Culinary Services or Hospitality At Trilogy, you'll experience a caring, supportive community that values each team member. We prioritize meaningful relationships, genuine teamwork, and continuous growth. With the stability of long-term care, competitive pay, and exceptional benefits, Trilogy offers a work environment where you're supported, appreciated, and empowered to thrive in your career. If you're ready to join a team committed to your success, Trilogy is where you belong and thrive!

This Dunkin' Donuts restaurant is independently owned and operated under a franchise granted by DD Franchising LLC. You are applying for work with a franchisee of Dunkin' Donuts, not Dunkin' Brands, Inc., Dunkin' Donuts or any of their affiliates. Any information you submit will be provided solely to the franchisee. If hired, the franchisee will be your only employer. Franchisees are independent business owners who are solely responsible for their own employees and set their own wage and benefit programs that can vary among franchisees. The Dunkin' Donuts trademarks, logos and designs are trademarks of DD IP Holder, LLC. Used under license. Restaurant Manager As a Restaurant Manager, you are a key to our business. You will be responsible to Maintain and manage the restaurant environment by monitoring store presentation, supporting brand consistency and implementing the store strategy and action plan. Additional duties of a Restaurant Manager include; Motivating team to complete the sales process, ensure customer satisfaction, comply with company procedures, and maximize productivity and profitability, hiring, training, and monitoring the development of staff. A qualified candidate must also have a high school diploma or equivalent, reliable transportation and a flexible schedule. This position requires one to lift 30 to 50 pounds and also requires you to use motion that entails pushing, pulling, stretching and continuous bilateral use of fingers and wrists. Apply now to join one of the most exciting brands in America! We offer: * Growth Opportunities * Medical Insurance * Annual Bonus Plan Skills/Qualifications * Fluent in English * Experience as a Dunkin Shift Leader or above for at least 6 months within the last 12 months * Basic computer skills * Cash and Time Management * Organization skills * High School diploma or equivalent, preferred Responsibilities Include * Responsible for the store 24/7 * Work in a Team Environment * Support a respectful team environment * Communicate shift priorities, goals and results with team members * Support the training of crew members and shift leaders as requested * Provide coaching and feedback to crew members * Maintain Operational Excellence * Create and maintain a guest first culture in the restaurant * Resolve guest issues * Ensure Brand standards, recipes, and systems are executed * Maintain a safe, secure, and healthy work environment by following and enforcing safety, food safety and sanitation guidelines; comply with local and state laws * Drive Profitability * Drive sales goals and results * Execute restaurant standards and marketing initiatives * Manage cash over/short during shift * Ensure all products are prepared according to Brand standards * Control product wastage and increase store profitability * Staffing * Finding and hiring crew to meet restaurant staffing needs * Making and posting weekly schedule for the crew * Training and coaching all Crew and Shift Leaders at all time * Product ordering / Inventory * Ordering donuts daily * Counting inventory and ordering products each week Competencies * Guest Focus * Understands and exceeds guest expectations, needs and requirements * Develops and maintains guest relationships * Displays a sense of urgency with guests * Seeks ways to improve guest satisfaction; asks questions, commits to follow-through * Resolves guest concerns by following Brand recommended guest recovery process * Passion for Results * Sets and maintains high standards for self and others, acts as a role model * Consistently meets or exceeds goals * Contributes to the overall team performance; understands how his/her role relates to others * Problem Solving and Decision Making * Identifies and resolves issues and problems * Uses information at hand to make decisions and solve problems; includes others when necessary * Interpersonal Relationships & Influence * Develops and maintains relationships with team and customers * Operates with integrity; demonstrates honesty, treats others with respect, keeps commitments ","identifier":{"@type":"PropertyValue","name":"Job ID","value":"10817667"},"date Posted":"2025-11-15T14:48:01.472924+00:00","employment Type":["FULL_TIME"],"hiring Organization":{"@type":"Organization","name":"Baskin Robbins","same As":"https://www.baskinrobbins.com/","logo":"https://dokumfe7mps0i.cloudfront.net/oms/15524/image/2025/4/LHUVQ_***********22/***********22.png"},"job Location":[{"@type":"Place","address":{"@type":"PostalAddress","street Address":"1451 Stuyvesant Ave","address Locality":"Union","address Region":"NJ","postal Code":"07083","address Country":"US"}}],"base Salary":{"@type":"MonetaryAmount","currency":"USD","value":{"@type":"QuantitativeValue","value":0,"min Value":0,"max Value":0,"unit Text":"HOUR, DAY, WEEK, MONTH, YEAR"}}} Skip to main content Skip to menu Skip to footer * Careers Overview * Working at Baskin-Robbins * Culture * Benefits & Perks * Training & Development Dunkin's cup * Purpose and Values Search Search Careers Hamburger toggle Menu Hamburger toggle Menu Close * Careers Home * Working at Baskin-Robbins * Culture * Benefits & Perks * Training & Development * Purpose and Values * Search Careers Back Restaurant Manager

Want to be part of a team that's more like friends and family than co-workers? O'Charley's Restaurant + Bar is known for offering good food, good times and some of the most awesome job opportunities around. That's because working at O'Charley's puts you in the company of friends and professionals who genuinely enjoy working with one another. In fact, O'Charley's is recognized as best in class by People Report and Chain Leader magazine for our team member referral program. Do you have a Passion to Serve and love to have fun while you work? Now Hiring: Restaurant Bar Manager You will be responsible for restaurant operations including driving and building sales and profitability and will ensure that each guest who walks through the O'Charley's door is highly satisfied with their entire dining experience including excellent service and standards. You will provide direction, training and coaching to team members while understanding and demonstrating O'Charley's standards, policies and procedures, Vision of "A Passion to Serve," and our Mission of focusing on our guests, each other, our stakeholders and the communities in which we do business. At all times you must demonstrate O'Charley's Values of Respect, Excellence, Communication, Inclusion, Performance and Ethics. We would like for you to have: * 2 years of restaurant bar management experience * Full Service bar experience * A proven track record of achieving results and building a winning team * general knowledge of operational procedures and shift positions * Experience managing and training hourly team members We can offer you: * Training - An in-depth & comprehensive Management Training Program * Pay & Benefits - Extremely Competitive Salary and Benefits Package including Medical, Dental, Life, Company-Matched 401k, Short Term and Long Term Disability. * Retirement Savings Plan - After 1 year of employment you are eligible to participate in the company's 401(k) plan upon reaching 21 years of age. * Discounts - 25% discount on food and non-alcoholic beverages for team members to enjoy with their family and friends outside of their work shift * Better quality of life - no late night bar hours! OUR TEAM BRINGS A LOT TO THE TABLE! O'Charley's Restaurant + Bar is an equal opportunity / e-verify employer. Ocharleys is a full service, casual dining restaurant chain. In this Ocharley Restaurant Management (RM) role, you will manage restaurant front of house / service teams along with assistant manager roles and duties working as a member of the restaurant management (AM) team. Previous bartender manager / bar management experience in a full service restaurant bar environment is preferred for this role.

$1000 SIGNING BONUS!! As a Fricker's manager, you will be responsible for providing outstanding leadership to the team. You should be passionate about the industry, inspiring others, coaching, training, counseling, creating a profitable environment, and delivering an exceptional guest experience. We reward and encourage exceptional performance through a friendly, fulfilling work environment. You will also enjoy many opportunities for career advancement along with great compensation and benefits. If you're looking for exceptional challenge with opportunity for career advancement, look to Fricker's! Management roles at Fricker's are different from other restaurants because: Many of our guests are friendly regulars from the neighborhood and community We are very community oriented. We have great relationships with schools, universities, recreation leagues, and other local businesses. We hire individuals who can utilize their own management style to achieve our company's objectives. We offer a flexible 5-day work week. Job Duties Include: Executing Fricker's unique brand of fun, food, sports and spirits. Driving positive sales growth. Maintaining a healthy, safe, and secure environment by establishing, following and enforcing all company, federal and state food-safety, sanitation standards and procedures. Achieving optimal performance from our staff by communicating job expectations, training, scheduling, coaching, counseling, and enforcing policies & procedures. Controlling costs by monitoring food and labor efficiencies. Accomplishing staffing objectives by recruiting, selecting, and training quality individuals. Job Requirements: Must have at least two years of recent restaurant management experience preferably in a fast-casual atmosphere. Steady, stable employment track record. Minimum of 2 professional references. Outstanding interpersonal and communication skills. Positive, friendly demeanor & attitude; Customer/Guest Service Focused Ability to stand and walk for long periods of time. Ability to lift up to 50 lbs. In addition to competitive salaries for our management roles, we provide: $1000 Signing bonus paid after 90 days of employment! Bonus program paid monthly Comprehensive Benefit Package including medical, dental, vision, life insurance, disability insurance, and 401(k) with matching contributions. Rewards Program Paid vacation Free meals ExperiencePreferred 2 year(s): Full-service restaurant experience Licenses & CertificationsPreferred ServeSafe BehaviorsPreferred Dedicated: Devoted to a task or purpose with loyalty or integrity Enthusiastic: Shows intense and eager enjoyment and interest Team Player: Works well as a member of a group Leader: Inspires teammates to follow them MotivationsPreferred Work-Life Balance: Inspired to perform well by having ample time to pursue work and interests outside of work Self-Starter: Inspired to perform without outside help Growth Opportunities: Inspired to perform well by the chance to take on more responsibility Ability to Make an Impact: Inspired to perform well by the ability to contribute to the success of a project or the organization Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.

The Food Service Director is a management position responsible for developing and executing dining solutionsto meet customer needs and tastes. Oversees and manages dining operations where customers order prepared foods from a menu. Job Responsibilities Leadership ? Lead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching and managing performance ? Ensure food services appropriately connects to the Executional Framework ? Coach employees by creating a shared understanding about what needs to be achieved and how to execute ? Reward and recognize employees ? Ensure safety and sanitation standards in all operations Client Relationship ? Identify client needs and effectively communicate operational progress Financial Performance ? Adopt Aramark process and systems ? Build revenue and manage budget, including cost controls regarding food, beverage and labor ? Ensure the completion and maintenance of P&L statements ? Achieve food and labor targets ? Manage resources to ensure quality and cost control within budgetary guidelines Productivity ? Implement and maintain Aramark agenda for both labor and food initiatives ? Create value through efficient operations, appropriate cost controls and profit management ? Full compliance with Operational Excellence fundamentals, including food and labor ? Direct and oversee operations related to production, distribution and food service Compliance ? Maintain a safe and healthy environment for clients, customers and employees ? Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour Key Responsibilities ? Establish and maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development ? Develops operational component forecasts and can explain variances. Responsible for components accounting functions. ? Ensures that requirements for appropriate sanitation and safety levels in respective areas are met ? Coordinates and supervises unit personnel regarding production, merchandising, quality and cost control, labor management and employee training ? Recruits, hires, develops and retains front line team. ? Conducts period inventory ? Maintains records to comply with ARAMARK, government and accrediting agency standards ? Interacts with Client Management and maintains effective client and customer relations at all levels with client organization ? May participate in sales process and negotiation of contracts ? Looks for opportunities to implement new products and services which support sales growth and client retention Additional Responsibilities ? Manage the front of the house of the dining operation (Cafeteria/ Residential Dining Facility) ? Develop and implement food service plans aligned with the client's mission and vision, to include sustainable practices At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications ? Requires at least 4 years of experience ? Requires at least 1-3 years of experience in a management role ? Requires previous experience in food service ? Requires a bachelor?s degree or equivalent experience ? Strong communication skills ? Ability to develop and maintain effective client and customer rapport for mutually beneficial business relationships ? Ability to demonstrate excellent customer service using Aramark's standard model ? Ability to maintain an effective working relationship with other departments to a unified food service experience for all customers ? Requires occasional lifting, carrying, pushing, and pulling up to 50 lb. ? Must be able to stand for extended periods of time. EducationAbout Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook, Instagram and Twitter.

Job DescriptionDescription: The Regional Culinary Manager (RCM) is a key multi-unit leadership role responsible for supporting Kitchen Managers (KMs) and culinary teams across multiple restaurants within a defined region. This position ensures operational excellence, food quality, consistency, safety, and team development while acting as the primary link between the Director of Culinary and store-level leaders. The RCM will provide field leadership, hands-on training, and operational support, while driving accountability for culinary standards and execution in all assigned locations. Travel will be required to support new restaurant openings and ongoing field leadership needs. Requirements: QUALIFICATIONS & RESPONSIBILITIES: Lead culinary operations across multiple locations, ensuring consistency in execution, food quality, and adherence to brand standards. Partner with the Director of Culinary and Operations leadership to implement regional culinary strategies that align with business objectives, guest expectations, and company values. Support menu development and rollouts, including recipe execution, seasonal features, and local sourcing initiatives, ensuring operational feasibility and profitability. Act as the subject matter expert (SME) on culinary systems and processes at the regional level, driving efficiency, consistency, and sustainable growth across operations. Oversee kitchen training programs for new leaders and teams, with a focus on culinary execution, safety, and food cost management. Serve as the escalation point for kitchen-level challenges, supporting local teams in resolving operational or food quality issues. Monitor and analyze key performance indicators (KPIs) including food cost, waste, labor utilization, and guest satisfaction, and drive corrective action plans where needed. Partner with Sr. Leadership to create clear career pathways for back-of-house leaders, supporting development and succession planning within the culinary function. Foster a culture of pride and accountability through recognition programs, consistent coaching, and reinforcement of company values. Support new restaurant openings (NROs) by leading kitchen setup, training, and launch execution. Ensure compliance with local health and safety regulations, and lead corrective action when gaps are identified. Actively contribute to cross-functional projects focused on operational improvements, efficiency gains, and guest experience enhancements. Travel regularly to all assigned locations to provide in-person support, coaching, and accountability. SECONDARY SKILLS, KNOWLEDGE, AND ABILITIES: Minimum of 3 years of high-volume kitchen leadership experience required; 2+ years of multi-unit or regional kitchen leadership preferred. Strong culinary background with knowledge of menu design, food safety, and kitchen operations. Familiarity with financial and operational metrics including food cost analysis, P&L review, and KPI tracking. Experience training, developing, and mentoring culinary leaders. Excellent communication and interpersonal skills with the ability to build strong relationships across teams. Strong problem-solving skills; able to manage multiple priorities and work effectively under pressure. Ability to model leadership with calmness, objectivity, and integrity in all situations. Proven ability to drive results while maintaining a positive and supportive team culture. Willingness and ability to travel frequently to support restaurant operations and new openings. Regular and consistent attendance and punctuality required, with or without reasonable accommodation. Must comply with all company and departmental policies and procedures. SUPERVISORY RESPONSIBILITES: The Regional Culinary Manager partners with Kitchen Managers (KMs) to lead all Back-of-House (BoH) employees in alignment with company policies and applicable laws. This role provides oversight, guidance, and accountability for KMs in carrying out their supervisory responsibilities. Key responsibilities include supporting KMs in planning, assigning, and directing work on both a shift and regional basis; training, coaching, and developing team members; recognizing and rewarding strong performance; administering corrective action and discipline when necessary; and addressing complaints while resolving operational or employee concerns in a fair and consistent manner. QUALIFICATIONS: To perform this role successfully, an individual must be able to consistently and effectively execute each essential duty. The role requires strong leadership, communication, and interpersonal skills, with a proven ability to develop, coach, and retain high-performing BoH teams. A successful Regional Culinary Manager will demonstrate deep knowledge of food safety, sanitation, and regulatory compliance while also having the ability to analyze and act on key operational metrics such as labor, food cost, and waste. The position also requires strong organizational and problem-solving skills, the ability to manage multiple priorities under pressure, and a commitment to modeling company values while fostering a positive team culture. EDUCATION and/or EXPERIENCE: This position requires a minimum of three years of culinary leadership experience in a high-volume, full-service restaurant environment. Candidates should have a proven track record of successfully leading, training, and developing Back-of-House teams, along with strong knowledge of kitchen operations, food safety standards, and inventory and labor management systems. At least two years of multi-unit culinary leadership experience is preferred. Experience with performance management, employee relations, and conflict resolution is also valued. While a culinary degree or equivalent professional certification is considered a plus, it is not required. LANGUAGE SKILLS: Ability to read, write and speak fluently, in the primary language of the property location. Ability to read, analyze, and interpret general business periodicals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and interpret procedure manuals. Ability to effectively present information and respond to questions from groups of employees, clients, customers, and the public. REASONING ABILITY: Ability to define and solve problems, dealing with a variety of variables in situations where only limited standardization exists. Ability to successfully re-prioritize tasks in a moment's notice. The ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. MATHEMATICAL SKILLS: Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, and ratios. Ability to meet budgets in all areas of cost control with consistent focus on cost of sales and payroll. CONFIDENTIALITY: Due to the sensitive nature of the information dealt with, all job-related information will be held in strictest confidence unless otherwise directed by the CEO or CHRO. Physical Demands and Working Environment: The conditions herein are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. Environment: Work is performed primarily in a restaurant setting with public contact and frequent interruptions. Physical: Primary functions require sufficient physical ability and mobility to work in a restaurant setting; to stand or sit for prolonged periods of time; to frequently stoop, bend, kneel, crouch, reach, and twist; to lift, carry, push, and/or pull light to heavy amounts of weight; to operate office equipment requiring repetitive hand movement and fine coordination including use of a computer keyboard; and to verbally communicate to exchange information. It is the policy of Won't Stop Operations that qualified individuals with disabilities are not discriminated against because of their disabilities in regard to job application procedures, hiring, and other terms and conditions of employment. Furthermore, it is the policy of Won't Stop Operations to provide reasonable accommodation to qualified individuals with disabilities in all aspects of the employment process. Won't Stop Operations is prepared to modify or adjust the job application process, the job itself, or the work environment to make reasonable accommodations for the known physical or mental limitations of an applicant or employee. This enables the individual to be considered for the position they desire, to perform the essential functions of the position, or to enjoy equal benefits and privileges of employment as are enjoyed by other similarly situated employees without disabilities, unless such accommodation would impose an undue hardship. If reasonable accommodation is needed, please contact the HR Department by phone at ************** or in person at 4923 North College Ave., Ste. 25, Indianapolis, Indiana 46205.

Come join our kitchen as a Cook at the corner of 116th and Allisonville Rd. We can accommodate both English and Spanish speaking employees. Pay starting at $16/hr. Role and Responsibilities Our Kitchen staff is responsible for making delicious dishes to be served to our guests. Enjoy cooking the Sahm's staples as well as an ever-rotating menu. In the Kitchen you will be focused on: Follow recipe specifications to ensure the taste of each dish remains consistent. Maintain a clean kitchen and know safety food standards. The ability to work with various kitchen equipment such as ovens, fryers, and stove tops. Ensure your workspace stays fully stocked at the start of your shift and help put away at the end of each day. Qualifications and Requirements Communicate with the kitchen team. Ability to stand at least 4 hours per shift and lift 50lbs. At least 16 years of age. Ability to multitask in a fast-paced environment. Preferred Skills Previous experience cooking in a Kitchen Highschool Diploma or GED Benefits Fulltime employees will be eligible for medical, vision, and dental benefits as well as Paid Time Off.

Job Description Want to be part of a team that's more like friends and family than co-workers? O'Charley's Restaurant + Bar is known for offering good food, good times and some of the most awesome job opportunities around. That's because working at O'Charley's puts you in the company of friends and professionals who genuinely enjoy working with one another. In fact, O'Charley's is recognized as best in class by People Report and Chain Leader magazine for our team member referral program. Do you have a Passion to Serve and love to have fun while you work? Now Hiring: Restaurant Bar Manager You will be responsible for restaurant operations including driving and building sales and profitability and will ensure that each guest who walks through the O'Charley's door is highly satisfied with their entire dining experience including excellent service and standards. You will provide direction, training and coaching to team members while understanding and demonstrating O'Charley's standards, policies and procedures, Vision of “A Passion to Serve,” and our Mission of focusing on our guests, each other, our stakeholders and the communities in which we do business. At all times you must demonstrate O'Charley's Values of Respect, Excellence, Communication, Inclusion, Performance and Ethics. We would like for you to have: 2 years of restaurant bar management experience Full Service bar experience A proven track record of achieving results and building a winning team general knowledge of operational procedures and shift positions Experience managing and training hourly team members We can offer you: Training - An in-depth & comprehensive Management Training Program Pay & Benefits - Extremely Competitive Salary and Benefits Package including Medical, Dental, Life, Company-Matched 401k, Short Term and Long Term Disability. Retirement Savings Plan - After 1 year of employment you are eligible to participate in the company's 401(k) plan upon reaching 21 years of age. Discounts - 25% discount on food and non-alcoholic beverages for team members to enjoy with their family and friends outside of their work shift Better quality of life - no late night bar hours! OUR TEAM BRINGS A LOT TO THE TABLE! O'Charley's Restaurant + Bar is an equal opportunity / e-verify employer. Ocharleys is a full service, casual dining restaurant chain. In this Ocharley Restaurant Management (RM) role, you will manage restaurant front of house / service teams along with assistant manager roles and duties working as a member of the restaurant management (AM) team. Previous bartender manager / bar management experience in a full service restaurant bar environment is preferred for this role.