Kitchen manager jobs in Nebraska - 604 jobs

$16.00 - $17.00 Per Hour Employer: DRM Inc. Why should you join the DReaM Team? To be part of a family focused culture that allow you flexibility in your schedule to achieve your family dreams, improve your quality of life, and inspire the customer! As a member of our team you will have the opportunity an support to develop your professional and personal skills by participating in our free leadership development curriculum. Additional benefits to you can include; free and discounted meal benefit, comfortable working attire (you can wear JEANS!), career advancement opportunities, as well as health benefits! Health/Dental/Vision/Life Insurance* Short Term Disability Long Term Disability Paid Time Off* Employee Referral Bonus Opportunities Years of Service Program 401(k) Plan* What will you be doing in the restaurant? Inspire and supporting your team to provide their best service to customers in ensuring they meet their hunger needs to fulfill their DReaM's in making a difference in our communities. Examples including but not limited to: Lead and inspire your team to ensure our customers have a positive and inviting experience by providing positive feedback and setting goals. Ensure the restaurant remains clean and provides a safe environment by utilizing maintenance and food safety guidelines. Be adaptable to a variety of situations to support your team's abilities and knowledge to handle their roles in meeting customer needs. Remain calm and utilize your knowledge to help diffuse and resolve customer issues and employee wellness concerns. Provide coaching and positive feedback to your team in developing their professional and personal skills to take on new challenges. Make positive and inspiring relationships with customers and coworkers to fulfill yours and their quality of life. Have FUN! What does it take to join the fun & inspiring DReaM team? The desire to grow and succeed in your personal & professional development. Ex: Display strong, effective people oriented relationship skills, and master foundational professional skills. Ability to occasionally lift up to 50lbs, and use your hands to prepare the meatiest sandwiches. Display drive, determination, punctuality, and maintain responsibility in working scheduled shifts. Have experience leading a diverse team in a restaurant capacity preferred. Adequate driving record to include valid driver's license & insurance. Ability to work flexible hours and work independently as well with a variety of personalities. Background check completed satisfactorily * be at least 18 years old. Ability to meet tight deadlines and work in a fast-paced environment. DRM is EOE *Based on Eligibility

As a Kitchen Manager at a 3B Lodge (Twin Peaks Franchisee) restaurant, your role is essential in driving a high-energy, guest-focused back-of-house environment. You are responsible for maintaining a fast-paced, fun, and standards-driven kitchen culture that consistently delivers high-quality food and supports an outstanding guest experience. With a strong attention to detail and a focus on execution, you help ensure smooth operations, food safety, and profitability. As a leader in the kitchen, you uphold our brand's values and set the tone for teamwork, efficiency, and excellence. You will work closely with the General Manager and receive ongoing support from an experienced operations team, all while mentoring and developing your culinary team to reach their full potential. Duties & Responsibilities: * Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards. * Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate. * Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees. * Fill in where needed to ensure guest service standards and efficient operations. * Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. * Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. * Work with restaurant managers to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items. * Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures. * Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. * Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. * Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. * Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. * Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils. * Responsible for training kitchen personnel in cleanliness and sanitation practices. * Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. * Check and maintain proper food holding and refrigeration temperature control points. * Provide safety training per training program, lifting and carrying objects and handling hazardous materials. * Work on the cook line or prep line as needed to assist during the prep and/or production phases. Qualifications: * A minimum of 2 to 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter. * At least 6 months experience in a similar capacity. * Must be able to communicate clearly with managers, kitchen and dining room personnel and guests. * Be able to reach, bend, stoop and frequently lift up to 50 pounds. * Be able to work in a standing position for long periods of time (up to 9 hours).

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.

Join Our Team as a Kitchen Manager at Misfits Haymarket! Are you ready to take the next step in your culinary career? Misfits Haymarket, located in the heart of Lincoln, NE, is looking for an experienced and passionate Kitchen Manager to lead our dynamic kitchen team. If you thrive in a fast-paced environment and have a knack for managing people and processes, we'd love to hear from you! About Us At Misfits Haymarket, we're all about creating exceptional dining experiences in a welcoming and vibrant atmosphere. Our team is dedicated to delivering high-quality food and service, and we take pride in being a cornerstone of the Lincoln community. Join us and be part of a team that values creativity, collaboration, and excellence. What You'll Do As our Kitchen Manager, you'll play a key role in ensuring our kitchen operates smoothly and efficiently. Your responsibilities will include: - Leading and managing the kitchen team to deliver consistently excellent food. - Overseeing food preparation, cooking, and presentation to maintain quality standards. - Managing inventory, ordering supplies, and minimizing waste. - Ensuring the kitchen complies with health and safety regulations. - Training and mentoring kitchen staff to foster a positive and productive work environment. - Collaborating with management to develop and refine menu offerings. What We're Looking For We're seeking a candidate with the following qualifications: - 3 years of experience in a kitchen management or similar leadership role. - Strong knowledge of kitchen operations, food safety standards, and inventory management. - Excellent leadership and communication skills to motivate and guide a team. - A passion for food and commitment to delivering exceptional dining experiences. - Ability to thrive in a fast-paced, high-pressure environment. Why Join Misfits Haymarket? While we don't currently offer additional benefits, we believe in creating a supportive and rewarding workplace where your skills and creativity can shine. At Misfits Haymarket, you'll have the opportunity to work with a dedicated team in a lively and welcoming setting, all while making a meaningful impact on our guests' experiences. Our Culture At Misfits Haymarket, we value teamwork, innovation, and a shared passion for great food. We're a close-knit group that supports one another and celebrates our successes together. If you're looking for a place where your ideas and leadership can make a difference, you'll find it here. Ready to Join Us? If you're an experienced kitchen professional with a passion for leadership and culinary excellence, we'd love to hear from you! Apply today and take the next step in your career with Misfits Haymarket.

Please Note: This position is NOT employed by Doane University. The role is with Fresh Ideas Food Service Management, which operates dining services on Doane's Crete residential campus. To apply for this opportunity, please apply directly at the following link: Assistant Director, Dining Services - Doane University (Crete, NE) . For inquiries about the position, please contact Fresh Ideas Food Service Management: Victoria Swanson, Director of Dining Services at victoria.swanson@doane.edu FRESH IDEAS is hiring an energetic and growth minded Assistant Director of Dining Services on the beautiful campus of DOANE UNIVERSITY . In this leadership position, you will play a vital role in creating a welcoming and nourishing environment for students, faculty, and staff. Your responsibilities will encompass supporting all aspects of residential food service operations while elevating the campus dining experience. Fresh Ideas Management is a dynamic food service management company that believes good food is a powerful thing. Food brings people together and food creates memories. We encourage creativity by creating fun working environments for our teams! Crete is a welcoming city with a blend of history, culture, and modern amenities. Its educational institutions, cultural diversity, and strong community spirit make it a notable place in the region. Crete boasts a vibrant community life, with active civic organizations, clubs, and a strong sense of local pride. The city hosts events such as the Saline County Fair and other community gatherings. Essential Duties and Responsibilities: Works with the Chef and management team in creating nutritious and top quality food. Implements new culinary programs in conjunction with the marketing and culinary teams. Maintains excellent relationships with the client. Manages, trains, and develops associates. Performs other duties as assigned. Fresh Ideas offers a full benefits package, flexible schedules that respect one of our core values, work life balance, and ongoing training and development opportunities. This, along with our rapid growth, means accelerated promotion opportunities for every motivated Fresh Ideas team member! FREE SHIFT MEALS ! Preferred Qualifications An associate's degree is preferred.

Want to be part of a company that promotes a work-life balance and helps grow healthy kids? Lunchtime Solutions, Inc., is seeking a talented Food Service Director to become a key contributor and leader of the school food service operations team in the Valentine School District and Ainsworth School District. Join our team and get the opportunity to make a difference! As the Food Service Director, you will work closely with the school administration to provide the best lunches and customer service in the industry. Your responsibilities include representing Lunchtime Solutions, Inc. in the school district and community and being a cheerleader for your team member's development and success. You must be able to effectively communicate with your team and lead them to success. Why should you join the Lunchtime Solutions, Inc. team? You'll get a schedule that allows you to be at home and enjoy your time at night, on the weekends, and on holidays. There are no nights, weekends or holidays required for this position! We offer competitive compensation, healthcare options, a retirement savings 401(k) plan, paid holidays, and paid time off. Preferred qualifications include: Previous experience in the commercial or school foodservice industry An associate's degree in food and nutrition, culinary arts, business, or a related field preferred Servsafe certificate, if not certified we will get you certified. Computer skills including MS Office Suite (Excel, Word, Outlook) Effective time management and organizational skills Enjoy working with kids of all ages A valid driver's license is required for this position. Lunchtime Solutions, Inc. is a leader in the food service management Industry. We're not your typical school breakfast and lunch program. Our focus is to provide healthy meal options at the school districts that get kids excited to fill their bellies. We take pride in what we do, have passion for the industry, and focus on customer service. Lunchtime Solutions Inc. is an Equal Opportunity Employer and does not discriminate on the basis of race, color, age, religion, national origin, sexual orientation, gender identity, sex, marital status, disability, or status as a U.S. Veteran. EOE-M/F/Disabled/Vet.

Our Culinary and Dining Manager / Dietary Manager is essential in providing Quality Life to our residents through ensuring our kitchen runs smoothly and ensuring our residents experience an exceptional dining experience. This is a full-time (Monday-Friday) position as a working supervisor. Job duties include: Acting as main cook/culinary lead two days a week. Menu planning, ordering food items semi-weekly Supervision of kitchen, culinary leads, and culinary assistants Interdepartmental coordination to ensure residents' needs are met Qualified candidates will possess high personal integrity and passion for providing an outstanding dining experience and quality food for our residents. Our Culinary Manager stays active on their feel while lifting, pushing, and carrying items. Benefits include the following: Student Loan Reimbursement (up to $30,000!) Earned Wage Access - receive your pay the same day! Medical - including options to receive medication for free and an option to have 100% health coverage if you have access to an alternative medical plan! Vision Free individual dental EAP with free counselling services 401K with employer matching Flexible Spending Accounts for medical and dependent care And more! We would love for you to join our excellent team in providing Quality Life and an outstanding facility to our residents! Sumner Place is a Certified Great Place to Work , has a 4-Star CMS rating, and is an AHCA Silver Award Recipient!

Role OverviewSodexo is seeking a Chef Manager for Union Adventist University located in Lincoln, Nebraska. This position will manage the dining services for the student center including scheduling, ordering, inventory, menu development, safety management and financial oversight. the Sodexo provides college campuses with food, nutrition, environmental, and facilities management solutions. Joining us at one of our campus sites enables you to positively influence college students' well-being and create a healthy learning environment. IncentivesRelocation Assistance is available What You'll Dobe responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting;ensure Sodexo Culinary standards including recipe compliance and food quality are implemented;have the ability and willingness to develop and motivate team members to embrace culinary innovations;ensure food safety, sanitation and workplace safety standard compliance; and/orhave working knowledge of automated food inventory, ordering, production and management systems. What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You Bringa strong culinary background, with the demonstrated ability to stay current with new culinary trends;excellent leadership and communication skills with the ability to maintain the highest of culinary standards;strong coaching and employee development skills; and/orhave a passion for food and innovation. Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - High School Diploma or GED or EquivalentMinimum Management Experience - 1 year

************** GRETNA - Opening October 2026!! ************** Your Role at Red Door Woodfired Grill At Red Door Woodfired Grill, the Kitchen Manager plays a vital leadership role in ensuring the daily culinary operation reflects the standards, pride, and hospitality that define The Best Little Upscale Neighborhood Joint. Reporting directly to the Culinary Partner, the Kitchen Manager supports all back-of-house operations with a focus on execution, team development, and consistency. This role leads by example-balancing hands-on cooking, coaching, and organization to uphold Red Door's commitment to scratch-made quality, smooth service, and memorable guest experiences. The Kitchen Manager is a trusted extension of the Culinary Partner, ensuring that Red Door's standards are executed with precision, care, and passion every shift. Path of Progression This is a salaried leadership position with performance-based earning potential. The Kitchen Manager role is designed as the developmental step toward becoming a Red Door Culinary Partner. Success in this position is measured through consistency, leadership, and operational excellence-qualities that open the door to future partnership opportunities within the Red Door family. Benefits Offered For all Full-time Restaurant Managers Medical, Dental, Vision & Pharmacy Benefits Company-provided Life Insurance & AD&D Insurance Short-Term Disability 401(k) With Employer Match (age 21 & older) Perks & Rewards Competitive pay + quarterly bonus Paid Time Off Casual Work Attire Meal Discount YOUR IMPACT AND RESPONSIBILITIES Culinary Leadership & Operations Lead daily kitchen operations in conjunction with the Culinary Partner to ensure efficiency, consistency, and quality. Oversee food preparation and execution to ensure adherence to recipes, portion standards, and presentation guidelines. Conduct line checks, station setups, and shift walk-throughs to maintain readiness and excellence. Manage kitchen flow, communication, and timing to support smooth service and guest satisfaction. Maintain cleanliness, sanitation, and organization in all kitchen areas. Oversee proper storage, labeling, and rotation of all products. Support the maintenance and care of all kitchen equipment. Team Development & Training Supervise, train, and mentor culinary team members, fostering a culture of pride, accountability, and teamwork. Assist with recruiting, onboarding, and developing new culinary team members. Provide daily feedback, coaching, and recognition to strengthen team performance. Support the Culinary Partner in identifying future leaders and preparing them for growth opportunities. Lead by example-modeling consistency, integrity, and genuine hospitality. Operational Standards & Financial Responsibility Assist with ordering, inventory management, and receiving to maintain optimal stock levels and adequate cost controls. Monitor food quality, waste, and portioning to maintain food cost goals. Support scheduling, labor planning, and daily prep levels based on business volume and forecasts. Communicate effectively with the Culinary Partner and Managing Partner regarding operational needs, opportunities, and concerns. Uphold all safety, sanitation, and compliance standards. Cross-Department Collaboration Partner with front-of-house leadership to ensure smooth coordination between kitchen and service teams. Maintain open and professional communication to support timely, accurate, and guest satisfaction. Foster teamwork across departments to ensure Red Door's brand promise is delivered on every plate. QUALIFICATIONS What Success Looks Like Every shift runs smoothly, with efficient communication and teamwork. Dishes are executed consistently and presented to Red Door standards. The kitchen team feels supported, trained, and motivated. Labor, waste, and food cost goals are achieved through smart, proactive management. Cleanliness, organization, and morale remain high every day. The Culinary Partner trusts the Kitchen Manager to uphold standards and lead with confidence. Qualities that Shine Here Dependable and detail-oriented with a passion for culinary excellence. Hands-on leader who leads through action, not just direction. Calm, confident, and adaptable in fast-paced environments. Strong communicator who builds trust across the team. Organized, self-motivated, and driven to grow within the Red Door brand. Required Skills Minimum 2-3 years of kitchen leadership experience in a full-service or upscale restaurant. Strong culinary knowledge and understanding of scratch cooking techniques. Availability to work a flexible schedule, including nights, weekends, and holidays. Ability to stand, walk, and move for extended periods and lift to 50 pounds. Proven ability to manage people, processes, and priorities with professionalism. Must uphold all Red Door standards for safety, sanitation, and hospitality. RDG is an equal opportunity employer and administers all employment practices without regard to race, color, religion, sex, age, nation original, disability, sexual orientation, gender identity or expression, marital status, veteran status, or any other category protected under applicable law.

Job Summary - Serve as “second-in-command” of the kitchen, assist the Executive Chef in supervising food production for all food outlets, banquet events and other functions at the club. Supervise food production personnel, assist with food production tasks as needed and assure that quality and cost standards are consistently attained. Job Tasks 1. Prepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces and “specials” to ensure that methods of cooking, garnishing and portion sizes are as prescribed by standardized recipes 2. Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production 3. Assumes complete charge of the kitchen in the absence of the Executive Chef 4. Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities 5. Consistently maintains standards of quality, cost, eye appeal and flavor of foods 6. Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability 7. Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment 8. Prepares reports and schedules, costs menus, and performs other administrative duties as assigned by the Executive Chef 9. Personally works in any station as assigned by the Executive Chef 10. Helps plan energy conservation procedures in the kitchen 11. Assists in the development of training and the provision of professional development opportunities for all kitchen staff. 12. Consults with dining service personnel during daily line-ups 13. Assists in maintaining security of kitchen including equipment, food and supply inventories 14. Assists in food procurement, delivery, storage and issuing of food items 15. Expedites food orders during peak service hours 16. Supervises, trains and evaluates kitchen personnel 17. Coordinates buffet presentations 18. Inspects presentation of food items to insure that quality standards are met 19. Reports all member/guest complaints to the Chef and assists in resolving complaints 20. Monitors kitchen employees' time cards to ensure compliance with posted schedules

Our Culinary and Dining Manager / Dietary Manager is essential in providing Quality Life to our residents through ensuring our kitchen runs smoothly and ensuring our residents experience an exceptional dining experience. This is a full-time (Monday-Friday) position as a working supervisor. Job duties include: Acting as main cook/culinary lead two days a week. Menu planning, ordering food items semi-weekly Supervision of kitchen, culinary leads, and culinary assistants Interdepartmental coordination to ensure residents' needs are met Qualified candidates will possess high personal integrity, experience and knowledge about best practice and regulations related to food service and have passion for providing an outstanding dining experience and quality food for our residents. Our Culinary Manager stays active on their feel while lifting, pushing, and carrying items. Benefits include the following: ✅ Student Loan Reimbursement (up to $30,000!) ✅ Earned Wage Access - receive your pay the same day! ✅ Medical -- including options to receive medication for free and an option to have 100% health coverage if you have access to an alternative medical plan! ✅ Vision ✅ Free individual dental ✅ EAP with free counselling services ✅ 401K with employer matching ✅ Flexible Spending Accounts for medical and dependent care ✅ And more! We would love for you to join our excellent team in providing Quality Life and an outstanding facility to our residents! Sumner Place is a Certified Great Place to Work , has a 4-Star CMS rating, and is an AHCA Silver Award Recipient!

The work we do matters! Hiring Agency: Correctional Services - Agency 46 Hiring Rate: $26.348 Job Posting: JR2025-00019032 Food Service Director I - Nebraska State Penitentiary (Open) Applications No Longer Accepted On (If no date is displayed, job is posted as open until closed): Job Description: The Nebraska State Penitentiary (NSP) has an available opening for the Food Service Director I position. Candidates will model the Nebraska Department of Correctional Services (NDCS) values of integrity, respect, compassion, growth and excellence as we accomplish our mission "keep people safe." Information about the Department can be found at ***************************** For Americans with Disabilities Act (ADA) accommodations, please contact Megan Jones at ************************. DUTIES: * Serves in a responsible capacity as a dietitian in a food service activity. * Directs the preparation and serving of food by all employees and inmates; inspects the food received and served. * Develops and integrates food service concepts and nutritional needs; plans meals and therapeutic diets as to quality, quantity and nutritional value; plans all menus including special diets. * Develops and maintains controls for overall food buying procedures; orders meats, staples, fresh food items and other supplies from outside vendors; supervises periodic inventories; makes food control and cost reports. * Makes weekly inspections of dining rooms and kitchens; responsible for sanitation and safety conditions; sees to repair of all food service equipment. * Prepares food service budget; trains, orients, supervises and evaluates all subordinates and new personnel including inmate workers; participates in training programs for students of state educational institutions; keeps records of scheduled vacation and sick leave and all other personnel actions. Requirements/Qualifications Minimum Qualifications: * Graduate of a dietetic technician program approved by the American Dietetic Association OR * Bachelor's degree in Foods and Nutrition OR * graduate of a dietetic assistant program approved by the American Dietetic Association, qualifying for certification by the Dietary Manager's Association OR * successful completion of a food service management course at an accredited university, community college, or technical college whose curriculum meets at least the minimum requirements of any of the programs described above, whether or not formally approved by the entities named above OR * Associate degree in Foods/Nutrition plus four years experience in a large institutional food service operation, three of which must be in a management position OR * high school education or equivalent plus six years of experience in a large institutional food service operation, three of which must be in a management position. Preferred Qualifications: Bachelor's degree with emphasis in foods and nutrition. Experience working in a large-scale food service program. Experience maintaining budgets and inventory control. Experience working in a food service supervisory capacity. Experience with medical and religious diets; American Diabetes Association Certificate. Bilingual in English and Spanish desired and assessed. Other: Transcripts required prior to appointment. Applicants accepting a job offer must pass the following pre-employment exams in this order: medical exam, and at a randomly announced time, pass a drug test. Once at the Staff Training Academy, must successfully complete the fully paid NE Corrections Training Program. Benefits We offer a comprehensive package of pay, benefits, paid time off, retirement and professional development opportunities to help you get the most out of your career and life. Your paycheck is just part of your total compensation. Check out all that the State of Nebraska has to offer! Benefit eligibility may vary by position, agency and employment status. For more information on benefits, please visit: ************************************************** Equal Opportunity Statement The State of Nebraska values our teammates as well as a supportive environment that strives to promote diversity, inclusion, and belonging. We recruit, hire, train, and promote in all job classifications and at all levels without regard to race, color, religion, sex. age, national origin, disability, marital status or genetics. Current employees of the State of Nebraska should NOT apply on this external career. Instead go to Workday and access the Jobs Hub - Internal Apply app from your home landing page.

If you're driven by excellence and inspired by the opportunity to make a difference every day, we invite you to consider the Culinary and Dining Coordinator role. In this position, you'll build meaningful connections with residents, guests, families, and team members while leading a dining program rooted in exceptional hospitality and quality. Our Culinary and Dining Coordinators are hands-on, passionate leaders who elevate the food service experience and set the standard for outstanding dining service. Your leadership will directly impact the daily lives of those we serve-one meal, one interaction at a time. What We're Looking For Certified Dietary Manager (CDM) A strong passion for customer service, hospitality, and food service excellence High personal integrity, a caring mindset, and a positive, professional presence A leader who inspires teams and takes pride in delivering an exceptional dining experience Why Join Us? You'll be part of a dedicated, mission-driven team in an environment that values learning, growth, and professional development. Here, you'll have the opportunity to do what you do best-lead, serve, and make a meaningful difference-every single day. Certified Dietary Manager certification required within 12 months of hire Wage: $22.00-$27.00 per hour Some of Our Benefits Include: Health Insurance rates as low as $138/month -- Opportunities for FREE Prescription Drugs FREE Dental Insurance LOW Vision Insurance Rates FREE Life Insurance Short Term Disability Long Term Disability Earned Wage Access Flexible Spending Accounts for Medical and Dependent Care Expenses Mileage Reimbursement -- Up to $400/month for Qualified Travel FREE Employee Assistance Program with Continuum Employer Matched Retirement Savings Up to $30,000 in Education Benefits through Loan Repayment FREE On-Line Courses Paid Professional Continuing Education & License Paid Seminars and Training English as a Second Language (ESL) Education C.N.A. Training Reimbursement Paid Time Off and Sick Time Holiday Paid at Premium Rates Skill Expanding Learning Environment Amazing Work Environment Additional Voluntary Benefits Include: Accident Critical Illness Pet Insurance Legal Services Coverage Student Loan Consolidation Personal Loans Identity Theft Protection Auto and Home Insurance Access to Discount Program

Job Description ASST DIR, DINING SERVICES II- DOANE UNIVERSITY - Crete, NE Reports To: Director Dining Services Salary: $63,000-65,000 Fresh Ideas Management is a dynamic food service management company that believes good food is a powerful thing. Food brings people together and food creates memories. Fresh Ideas encourages creativity by creating fun working environments for our teams! Our diverse teams enjoy a workplace where creativity, openness and innovation flow free and new, Fresh Ideas are encouraged. Our team-members are excited about creating delicious, unique and engaging dining experiences for our guests. Fresh Ideas offers a full benefits package, flexible schedules that respect one of our core values, work life balance, and ongoing training and development opportunities. This, along with our rapid growth, means accelerated promotion opportunities for every motivated Fresh Ideas team member! Job Summary FRESH IDEAS is hiring an energetic and growth minded Assistant Director of Dining Services on the beautiful campus of DOANE UNIVERSITY. In this leadership position, you will play a vital role in creating a welcoming and nourishing environment for students, faculty, and staff. Your responsibilities will encompass supporting all aspects of residential food service operations while elevating the campus dining experience. Fresh Ideas Management is a dynamic food service management company that believes good food is a powerful thing. Food brings people together and food creates memories. We encourage creativity by creating fun working environments for our teams! Crete is a welcoming city with a blend of history, culture, and modern amenities. Its educational institutions, cultural diversity, and strong community spirit make it a notable place in the region. Crete boasts a vibrant community life, with active civic organizations, clubs, and a strong sense of local pride. The city hosts events such as the Saline County Fair and other community gatherings. Essential Duties and Responsibilities: Works with the Chef and management team in creating nutritious and top quality food. Implements new culinary programs in conjunction with the marketing and culinary teams. Maintains excellent relationships with the client. Manages, trains, and develops associates. Performs other duties as assigned. Qualifications: 1 to 3 years of food service supervisory or lead experience. Experience in CAMPUS/UNIVERSITY food service operations. Strong leadership and communication skills. Financial experience and business acumen skills. Proficient computer skills and knowledge of MS Office products, including Word, Excel, PowerPoint, Outlook, and internet. Associate's degree is preferred. Full time role: Flexible schedule required, to include weekends, holidays and evenings, as business dictates. More details upon interview. Fresh Ideas offers a full benefits package, flexible schedules that respect one of our core values, work life balance, and ongoing training and development opportunities. This, along with our rapid growth, means accelerated promotion opportunities for every motivated Fresh Ideas team member! FREE SHIFT MEALS! About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Associates at Fresh Ideas are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Paid Parental Leave Holiday Time Off (varies by site/state) Personal Leave Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Fresh Ideas maintains a drug-free workplace.

Job Description Our Culinary and Dining Manager / Dietary Manager is essential in providing Quality Life to our residents through ensuring our kitchen runs smoothly and ensuring our residents experience an exceptional dining experience. This is a full-time (Monday-Friday) position as a working supervisor. Job duties include: Acting as main cook/culinary lead two days a week. Menu planning, ordering food items semi-weekly Supervision of kitchen, culinary leads, and culinary assistants Interdepartmental coordination to ensure residents' needs are met Qualified candidates will possess high personal integrity and passion for providing an outstanding dining experience and quality food for our residents. Our Culinary Manager stays active on their feel while lifting, pushing, and carrying items. Benefits include the following: Student Loan Reimbursement (up to $30,000!) Earned Wage Access - receive your pay the same day! Medical - including options to receive medication for free and an option to have 100% health coverage if you have access to an alternative medical plan! Vision Free individual dental EAP with free counselling services 401K with employer matching Flexible Spending Accounts for medical and dependent care And more! We would love for you to join our excellent team in providing Quality Life and an outstanding facility to our residents! Sumner Place is a Certified Great Place to Work , has a 4-Star CMS rating, and is an AHCA Silver Award Recipient! #hc191358

Job Description Job Summary - Serve as “second-in-command” of the kitchen, assist the Executive Chef in supervising food production for all food outlets, banquet events and other functions at the club. Supervise food production personnel, assist with food production tasks as needed and assure that quality and cost standards are consistently attained. Job Tasks 1. Prepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces and “specials” to ensure that methods of cooking, garnishing and portion sizes are as prescribed by standardized recipes 2. Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production 3. Assumes complete charge of the kitchen in the absence of the Executive Chef 4. Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities 5. Consistently maintains standards of quality, cost, eye appeal and flavor of foods 6. Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability 7. Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment 8. Prepares reports and schedules, costs menus, and performs other administrative duties as assigned by the Executive Chef 9. Personally works in any station as assigned by the Executive Chef 10. Helps plan energy conservation procedures in the kitchen 11. Assists in the development of training and the provision of professional development opportunities for all kitchen staff. 12. Consults with dining service personnel during daily line-ups 13. Assists in maintaining security of kitchen including equipment, food and supply inventories 14. Assists in food procurement, delivery, storage and issuing of food items 15. Expedites food orders during peak service hours 16. Supervises, trains and evaluates kitchen personnel 17. Coordinates buffet presentations 18. Inspects presentation of food items to insure that quality standards are met 19. Reports all member/guest complaints to the Chef and assists in resolving complaints 20. Monitors kitchen employees' time cards to ensure compliance with posted schedules #hc156819

************** AKSARBEN - Opening April 2026!! ************** Your Role at Red Door Woodfired Grill At Red Door Woodfired Grill, the Kitchen Manager plays a vital leadership role in ensuring the daily culinary operation reflects the standards, pride, and hospitality that define The Best Little Upscale Neighborhood Joint. Reporting directly to the Culinary Partner, the Kitchen Manager supports all back-of-house operations with a focus on execution, team development, and consistency. This role leads by example-balancing hands-on cooking, coaching, and organization to uphold Red Door's commitment to scratch-made quality, smooth service, and memorable guest experiences. The Kitchen Manager is a trusted extension of the Culinary Partner, ensuring that Red Door's standards are executed with precision, care, and passion every shift. Path of Progression This is a salaried leadership position with performance-based earning potential. The Kitchen Manager role is designed as the developmental step toward becoming a Red Door Culinary Partner. Success in this position is measured through consistency, leadership, and operational excellence-qualities that open the door to future partnership opportunities within the Red Door family. Benefits Offered For all Full-time Restaurant Managers Medical, Dental, Vision & Pharmacy Benefits Company-provided Life Insurance & AD&D Insurance Short-Term Disability 401(k) With Employer Match (age 21 & older) Perks & Rewards Competitive pay + quarterly bonus Paid Time Off Casual Work Attire Meal Discount YOUR IMPACT AND RESPONSIBILITIES Culinary Leadership & Operations Lead daily kitchen operations in conjunction with the Culinary Partner to ensure efficiency, consistency, and quality. Oversee food preparation and execution to ensure adherence to recipes, portion standards, and presentation guidelines. Conduct line checks, station setups, and shift walk-throughs to maintain readiness and excellence. Manage kitchen flow, communication, and timing to support smooth service and guest satisfaction. Maintain cleanliness, sanitation, and organization in all kitchen areas. Oversee proper storage, labeling, and rotation of all products. Support the maintenance and care of all kitchen equipment. Team Development & Training Supervise, train, and mentor culinary team members, fostering a culture of pride, accountability, and teamwork. Assist with recruiting, onboarding, and developing new culinary team members. Provide daily feedback, coaching, and recognition to strengthen team performance. Support the Culinary Partner in identifying future leaders and preparing them for growth opportunities. Lead by example-modeling consistency, integrity, and genuine hospitality. Operational Standards & Financial Responsibility Assist with ordering, inventory management, and receiving to maintain optimal stock levels and adequate cost controls. Monitor food quality, waste, and portioning to maintain food cost goals. Support scheduling, labor planning, and daily prep levels based on business volume and forecasts. Communicate effectively with the Culinary Partner and Managing Partner regarding operational needs, opportunities, and concerns. Uphold all safety, sanitation, and compliance standards. Cross-Department Collaboration Partner with front-of-house leadership to ensure smooth coordination between kitchen and service teams. Maintain open and professional communication to support timely, accurate, and guest satisfaction. Foster teamwork across departments to ensure Red Door's brand promise is delivered on every plate. QUALIFICATIONS What Success Looks Like Every shift runs smoothly, with efficient communication and teamwork. Dishes are executed consistently and presented to Red Door standards. The kitchen team feels supported, trained, and motivated. Labor, waste, and food cost goals are achieved through smart, proactive management. Cleanliness, organization, and morale remain high every day. The Culinary Partner trusts the Kitchen Manager to uphold standards and lead with confidence. Qualities that Shine Here Dependable and detail-oriented with a passion for culinary excellence. Hands-on leader who leads through action, not just direction. Calm, confident, and adaptable in fast-paced environments. Strong communicator who builds trust across the team. Organized, self-motivated, and driven to grow within the Red Door brand. Required Skills Minimum 2-3 years of kitchen leadership experience in a full-service or upscale restaurant. Strong culinary knowledge and understanding of scratch cooking techniques. Availability to work a flexible schedule, including nights, weekends, and holidays. Ability to stand, walk, and move for extended periods and lift to 50 pounds. Proven ability to manage people, processes, and priorities with professionalism. Must uphold all Red Door standards for safety, sanitation, and hospitality. RDG is an equal opportunity employer and administers all employment practices without regard to race, color, religion, sex, age, nation original, disability, sexual orientation, gender identity or expression, marital status, veteran status, or any other category protected under applicable law.

If you've got a passion for excellence and a desire to make a difference in the lives of people, this might be the job for you! The Culinary and Dining Coordinator has the opportunity to positively interact with residents, guests, family members and team members on a daily basis. Culinary and Dining Coordinators are passionate leaders who take the food service team to heightened levels of excellent hospitality and quality dining service. This position has the opportunity to positively affect lives daily! Qualified candidates will be certified dietary managers who have a passionate for customer service, hospitality and food service delivery! They will possess high personal integrity, a caring attitude and portray a positive image. Join a team of highly committed professionals who have the opportunity to do what they do best every day in an exceptional environment where learning and growth is encouraged and supported. Certified Dietary Manager certification required within 12 months of hire Wage: $22.00-$27.00 per hour Some of Our Benefits Include: Health Insurance rates as low as $138/month -- Opportunities for FREE Prescription Drugs FREE Dental Insurance LOW Vision Insurance Rates FREE Life Insurance Short Term Disability Long Term Disability Earned Wage Access Flexible Spending Accounts for Medical and Dependent Care Expenses Mileage Reimbursement -- Up to $400/month for Qualified Travel FREE Employee Assistance Program with Continuum Employer Matched Retirement Savings Up to $30,000 in Education Benefits through Loan Repayment FREE On-Line Courses Paid Professional Continuing Education & License Paid Seminars and Training English as a Second Language (ESL) Education C.N.A. Training Reimbursement Paid Time Off and Sick Time Holiday Paid at Premium Rates Skill Expanding Learning Environment Amazing Work Environment Additional Voluntary Benefits Include: Accident Critical Illness Pet Insurance Legal Services Coverage Student Loan Consolidation Personal Loans Identity Theft Protection Auto and Home Insurance Access to Discount Program