Kitchen manager jobs in North Port, FL - 572 jobs

The Food Service Manager at Desoto CI 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. 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 .

As Kitchen Manager, you will help lead the way in our fast-paced, high-volume, scratch kitchen, driving the culinary execution of our uniquely inspired menu with items thoughtfully paired with our Cooper's Hawk wines. You will partner closely with the Executive Kitchen Manager to deliver uncompromising hospitality, while coaching and inspiring our Team Members to ensure high food quality and a memorable guest experience. What You Will Get * 50 percent Dining and Carryout Discount; 40 percent Retail Wine Discount; 20 percent Discount on Retail and Private Events * Monthly Complimentary Wine Tasting for Two * Medical, Prescription, Dental, Vision and Telehealth plus Wellness Discount * 401(k) with Company Match * Health & Flexible Savings Accounts- Health and Dependent Care * Long-Term Disability; Voluntary Short-Term Disability * Basic Life and AD&D Insurance (with option to purchase additional coverage) * Paid Parental Leave * Paid Time Off * Access to Team Member Relief Program * Wellness and Mental Health Support * "Everyday Benefits" Program to include insurance coverage (pet, life, auto, home/property) and employee discounts on goods and services * Team Member Rewards, Milestone Recognition and Referral Bonuses * Career Development Opportunities How You Will Succeed Show Up Ready: Come prepared, stay sharp and start strong. * Oversee 1-2 kitchen departments including dish, prep, and/or line * Maintain a professional image and uphold Cooper's Hawk culinary and safety standards * Use tools like POS systems, scheduling software, ordering/inventory systems, and Microsoft Office to stay organized * Help execute new menu roll-outs, kitchen initiatives, and private events, including monthly Wine Club dinners Own What You See: Take responsibility, jump in, and do what needs to be done. * Help hire, train, and develop hourly kitchen Team Members on kitchen standards * Ensure adherence to food safety, sanitation, and kitchen policies * Be accountable for prep and line knowledge to drive financial and operational results * Assist with weekly inventory and labor management Stay in Sync: Communicate often, move with your team, and keep service flowing. * Foster strong collaboration between kitchen and front-of-house teams * Lead department meetings and coach Team Members * Partner with the Executive Kitchen Manager and General Manager to achieve restaurant goals * Assist in executing private events, including monthly themed Wine Club dinners Make It Personal: Be genuine, listen well, and tailor the experience. * Represent Cooper's Hawk values and create a respectful, inclusive kitchen culture * Support your team with the tools and training they need to succeed * Ensure every dish meets our high standards and enhances the guest experience Add a Touch: Go beyond the expected to create memorable moments. * Empower your team to take pride in their work and deliver exceptional food * Celebrate wins, big and small, with your team * Contribute to a kitchen environment that inspires excellence What You Will Bring * 1-2 years of supervisory experience in high volume kitchen in a full-service restaurant environment. Scratch kitchen experience preferred. * Excellent verbal and written communication skills * Ability to read, understand and communicate in English * Demonstrates financial acumen * Proficient in Microsoft Office Suite * Preferred certifications include ServSafe and state/local licensing requirements * Must be able to lift and carry up to 50 lbs. * Must be able to stand for at least 10 hours per shift * Must have the ability to work 50-60 hours per week * Must be able to work flexible shifts and schedules, inclusive of weekends and some holidays Cooper's Hawk reviews several factors when establishing compensation. Salaries and hourly wages appearing in a job posting may be published by third parties and may not reflect the salaries or hourly wages offered by Cooper's Hawk. Cooper's Hawk is an equal opportunity employer. All qualified applicants are considered for employment without regard to the person's race, color, religion, national origin, sex, sexual orientation, age, marital status, veteran status, disability, or any other characteristic protected by applicable law. Cooper's Hawk makes reasonable accommodations during all aspects of the employment process, including during the interview process. The information provided above indicates the general nature and level of work required of the position and is not a comprehensive list of all responsibilities or qualifications. The Benefits list is only a highlight of some of the benefits offered to team members; eligibility for certain benefits apply. About Us Cooper's Hawk features a Napa-style tasting room with wine-inspired retail for entertaining and a full-service restaurant, bar and private event space, offering a modern-yet-casual dining experience. Each scratch-kitchen menu item is designed to pair with our wines. Speaking of wine...the Cooper's Hawk Wine Club is perhaps the largest in the world, offering not only top-notch award-winning wines but also exclusive Wine Club membership benefits, including curated dining and travel experiences. Since 2005, we've brought the Napa Valley experience to our guests and Wine Club members, and now, with Piccolo Buco by Cooper's Hawk, we're bringing the vibrant flavors of Rome to them as well. Together, we're creating a lifestyle brand like no other.

Ready to accomplish your career goals with a company that is continuously growing? Piesanos Stone Fired Pizza is composed of a team of fun, diverse, and hardworking individuals who live and lead by our "Do it R.I.G.H.T.!" core values . We use these values to achieve our mission of, "providing our customers with a GREAT dining experience, from beginning to end," in a high-performance culture where all team members are valued, recognized, and rewarded for results. If our Company sounds like something you would thrive in, check us out! The following job advertisement does not reflect the position's essential functions or encompass all of the tasks that may be assigned. SOME OF OUR REQUIREMENTS: Ability to multitask and effectively communicate in a fast-paced environment Must be at least 21 years old at the time of hire Must have a valid driver's license and/or reliable transportation to travel to and from restaurant locations and for any other operational needs Must be willing to submit a background check Work Authorization - United States Piesanos Stone Fired Pizza is an Equal Opportunity and E-Verify Employer and provides reasonable accommodations consistent with its legal obligations. A LITTLE INFO ABOUT THE JOB: Kitchen Manager's are responsible for leading department-level daily operations excellence for the assigned area of responsibility while supporting the broader operation as directed by the General Manager. These responsibilities include the selection, development and performance coaching of all hourly team members, including key hourly managers. Here are a few examples of what it takes to be successful in the Restaurant Manager position with Piesanos Stone Fired Pizza Train and coach staff on the restaurant's service standards to ensure that each guest leaves full and happy Identify and delegate responsibilities to shift leaders and staff to ensure goals are met and excellent service is consistently achieved; coaches team members on how actions impact the guest experience Consistently monitor product and labor costs to remain within budgeted goals; achieves financial goals for assigned area Maintains a well-staffed restaurant through consistent hiring and scheduling to meet guest and labor forecast expectations Manage standard operating procedures and processes to meet standards in food quality, safety, security, and maintenance to protect team members, guests and company assets Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. We invite current and prospective candidates to engage in dialogue regarding accommodation needs. WHAT ARE THE PERKS?: Highly competitive compensation (based on experience) 7 Holidays a year off (New Years Day, Easter, Memorial Day, Fourth of July, Labor Day, Thanksgiving and Christmas) Medical, Dental & Vision Insurance Supplemental AFLAC Insurance Group Term Life Insurance ($50,000) 401K PTO -accrue 2 weeks of PTO in your first year! Discounts at ALL of our restaurant locations (both concepts) 5 day work week Leadership training and professional development available Continuous opportunities to GROW with the company as we continue to open locations! We can't wait for you to join our team at Piesanos Stone Fired Pizza! Supplemental pay Bonus pay Benefits Paid time off Health insurance Dental insurance Vision insurance Life insurance Disability insurance 401(k) Employee discount Paid training

Directly responsible for all kitchen functions-including food purchasing, preparation and maintenance of quality standards. Handle and train others to clean kitchen equipment carefully and safely to prevent damage or injuries. Monitor weekly historical business data, and use this information to prepare weekly work schedules to ensure sufficient coverage in the kitchen to attain our food service standards. Supervise operation of the kitchen to maximize profitability, minimize legal liability, and conform to State and Local health code regulations. Consistently monitor COGS through daily use of inventory control. Input of food purchases and the safeguarding of all recipes. Assist with hiring, training, and scheduling of BOH personnel. Investigate and resolve complaints concerning food quality issues. Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Maintain par-stock of food products Comply with all health and safety regulations. Review and monitor, with General Manager or other financial personnel, expenditures to ensure that they conform to budget limitations. Perform other kitchen duties as assigned by General Manager Requirements: Understand the importance of fresh, made from scratch recipes and hand cut steaks. A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter with a from scratch concept. At least 1 year 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 lbs. Withstand temperatures of 0 degrees Fahrenheit or less and 100 degrees Fahrenheit or more. Work in a standing position up to 11 hours a day. Understand and respond to team members in a loud environment. Understand finance and cost management Be able to work in a Real, Fresh, Fun environment! DISCLAIMER : This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned. DBMC Restaurants dba. Cody's Original Roadhouse is an EEO Employer - M/F/Disability/Protected Veteran Status View all jobs at this company

Connors Steak & Seafood is growing, and we need you! Specializing in aged steaks and fresh seafood, as well as gourmet salads, pastas and more, Connors Steak & Seafood is committed to providing a superior dining experience each and every day. Our mission is to exceed all of our guests' expectations through quality-driven offerings and service. We pledge to make a positive difference to all those who make our success possible. We are a growing company looking for talented and driven individuals that are excited and passionate about hospitality Opportunity for growth and prosperity within our company are among some of the many benefits and perks... Management Benefits & Perks: Industry-leading compensation Over $5K/year manager comp Health, dental, vision insurance including prescription drug coverage Company-paid short-term disability, long-term disability and life Insurance Voluntary accident and critical illness insurance plans Employee Assistance Program Paid vacation time Quarterly bonus opportunities Fun, travel-paid seminars & training Closed Thanksgiving and Christmas Day Career growth plans from entry-level up to General Manager Primary Responsibilities: Manage day to day operations of the restaurant Ensure guests receive the highest level of service Assist with recruiting, retaining, and developing staff Thank you for your interest! Supplemental pay Bonus pay Benefits Health insurance Dental insurance Vision insurance Flexible schedule Life insurance Employee discount Paid training Paid time off Disability insurance

BE A PART OF OUR SUCCESS! * Educational Assistance with DeVry University with complimentary laptop * Immediate Family Members are also eligible * Competitive Pay with Service Award Incentive * Get paid daily through Daily Pay! * Comprehensive Health Benefits including Medical, Dental, Vision, and more!* * 401(k) retirement savings with company match * Flexible Schedule * All you can eat pancakes + meal discounts! * Employee Discount Program * Development Pathway: Step by step process to grow your career * 3 College Credits hours for completing manager training Founded in 1958, Perkins operates 324 restaurants in 32 states and four Canadian provinces. The Perkins system includes 81 company-owned and operated restaurants and 234 franchised units. Throughout its history, Perkins Restaurant & Bakery has remained true to its mission of providing guests with personalized service and delicious, homestyle food at a great value. Perkins has experienced years of success through ensuring 100% guest satisfaction on every visit. If you want to work and grow with a company who has a proven track record of success, has an unmatched commitment to their employees and employees the best in the industry, you are in the right place! Position Description As a Kitchen Leader, you will be responsible for maintaining direction of kitchen staff members to ensure daily goals and tasks are being met. In addition, you will perform all duties to maximize guest satisfaction and quality work environment. Responsibilities: * Works cooperatively with Kitchen Manager to ensure that all budget expenses are within limits; identifies and communicates ways to improve and streamline operation. * Keeps General Manager/Kitchen Manager informed of problems and/or issues and proposes alternative solutions for consideration. * Maintains a clean and safe facility. * Monitors and oversees food temperatures during hot and cold handling to reduce the incidence of risk factors known to cause food borne illness. * Communicates clearly and concisely both verbally and in writing. * Ensures clear communication with vendors providing restaurant equipment and supplies. * Completes walk-through and temperature checks in the kitchen. * Assists in ordering food, produce, liquor and restaurant supplies. * Assists in receiving deliveries and checks paperwork to ensure receipt of items; provides direction to staff for stocking items. * Performs and is able to assist in all functions for kitchen operations. Qualifications: * Basic skills such as sanitation, safety, and customer service taught through in-house training * Must be able to communicate clearly Physical Requirements / Environment / Work Conditions: * Must have high level of mobility/flexibility * Must be able to work irregular hours under heavy stress/pressure during peak times * Must be able to coordinate multiple tasks simultaneously * Must possess a high level of coordination * Must lift and carry up to 50 pounds for distances up to 30 feet * Must be able to fit through an opening 30" wide * Requires frequent reaching, bending, pushing and pulling * Exposure to heat, steam, smoke, cold and odors * Requires continual standing and walking Benefits & Perks: Disclaimer This job description is not intended, and should not be construed to be, an exhaustive list of all responsibilities, skills, efforts or working conditions associated with the job. It is intended, however, to be an accurate reflection of those principal job elements essential for making decisions related to job performance, employee development and compensation. As such, the employee may perform other duties and responsibilities as required. Compensation: $16.00 - $18.50 per hour 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. Founded in 1958, Perkins operates 277 restaurants in 32 states and two Canadian provinces. The Perkins system includes 81 company-owned and operated restaurants and 196 franchised units. With its diverse, moderately priced menu featuring breakfast, lunch, dinner, and bakery offerings, and its attractive and recently remodeled restaurants designed to facilitate efficiency and guest satisfaction, Perkins American Food Co. is a dining favorite with a solid and respected reputation in the marketplace. The longevity and success of Perkins American Food Co. is largely attributed to the concept's ability to adapt to shifts in consumer dining trends and evolving taste preferences while delivering that homestyle goodness that guests crave. At Perkins, we're always updating our menu with fresh, flavorful and innovative items that take their place right alongside Perkins' iconic guest favorites, some of which have been on our menu for more than 30 years. We also take great pride in differentiating ourselves with the service and experience we provide. This has and continues to be a hallmark of our brand. BE A PART OF OUR SUCCESS Perkins has experienced years of success through ensuring 100% guest satisfaction on every visit. If you want to work and grow with a company who has a proven track record of success, has an unmatched commitment to their employees and employees the best in the industry, you are in the right place!

Who We Are: NEXDINE Hospitality's family of brands provides dining, hospitality, fitness center and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide. We put our people first to deliver finely tailored, expertly managed programs. The NEXDINE Experience is responsive, transparent, and authentic. Learn more at **************** Job Details Position: Chef Manager Location: Sarasota, FL Schedule: Full-time Starting Salary: $65,000 Pay Frequency: Weekly - Direct Deposit What We Offer You: Generous Compensation & Benefits Package Health, Dental & Vision Insurance Company-Paid Life Insurance 401(k) Savings Plan Paid Time Off: Vacation, Holiday, Sick Time Employee Assistance Program (EAP) Career Growth Opportunities Employee Perks & Rewards Chef Manger Job Summary: The Chef Manager reports to the Campus Vice President and is responsible for developing and executing culinary results to exceed customer expectations. The Chef Manager oversees and manages culinary and financial operations to meet service, production and presentation standards. The Chef Manager applies culinary techniques to food preparation and manages the final presentation and service of food. In addition, the Chef Manager will be responsible for client relationship management and overseeing and developing an hourly staff. Essential Functions and Key Tasks: Culinary: Manage menu writing and cycle of cost control utilizing appropriate recipes and costing measures Responsible for the quality of all food products and ensure that standards are met Responsible for all aspects of food production, execution and presentation Oversight of all aspects of catering operations Operations: Responsible for maintaining vendor relationships Purchasing of all food or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products Receiving food and supplies - must be able to lift items up to 40 pounds Determine production schedules and staff requirements necessary to ensure timely delivery of services, including all essential functions of payroll processing; a dequate computer skills required Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines and productivity are maintained Manage client relationships to maintain client satisfaction and account retention Financial: Manage department controllable expenses (P&L) including food costs, labor, supplies, uniforms and equipment, specific to budgetary guidelines Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs Responsible for inventory management Submit financial reporting to the corporate office People: Responsible for people management to include, but not limited to, recruitment, hiring, termination, review process, and management of unit staff Instruct, train and supervise cooks or other workers in the preparation, cooking, garnishing, or presentation of food Delegate tasks to team members effectively Provide excellent customer service to include being attentive, approachable, greeting and thanking customers Required Education and Experience: High School diploma or equivalent 3 - 5 years' experience in food service management, specifically in senior living Ability to pass a level 2 background check Preferred Education and Experience: Culinary School certificate or degree Microsoft Office Suite CDM credential Required Eligibility Qualifications: ServSafe Certification Allergen Awareness Certification All selected candidates must undergo a Level 2 background check: HB531 | Florida Agency for Health Care Administration

HeadPinz & FastTrax Entertainment Centers Department: Food & Beverage / Kitchen Reports To: Food & Beverage Manager, Assistant General Manager, or General Manager Employment Type: Full-Time FLSA Status: Exempt About Us HeadPinz and FastTrax Entertainment Centers are premier, family-friendly entertainment destinations offering bowling, arcade attractions, food and beverage, and high-energy experiences for guests of all ages. Our operations are built on a commitment to safety, sanitation, and operational accountability, with strong back-of-house leadership ensuring consistent quality and compliance. About the Role The Kitchen Manager is a full-time, exempt leadership position responsible for leading all back-of-house kitchen operations at HeadPinz and FastTrax Entertainment Centers across all locations. This role places primary emphasis on food safety, sanitation, regulatory compliance, and risk prevention while overseeing kitchen staff, enforcing health department standards, and maintaining a clean, organized, and hazard-free kitchen environment. The Kitchen Manager supports efficient service execution and quality control through disciplined operational leadership. Essential Duties & Responsibilities Food Safety, Sanitation & Risk Management (Primary Responsibility) Enforce all food safety, sanitation, and hygiene standards in compliance with local, state, and federal health regulations. Maintain accountability for temperature control, cross-contamination prevention, and proper food storage, labeling, and dating. Conduct routine kitchen safety inspections and ensure corrective action for hazards, equipment issues, or procedural gaps. Ensure proper use and maintenance of kitchen equipment, knives, fryers, ovens, and appliances. Lead incident response and documentation for kitchen-related injuries, safety violations, or health concerns. Maintain readiness for health department inspections and audits at all times. Kitchen Operations & Staff Oversight Supervise, train, and schedule kitchen staff to maintain safe and efficient operations. Enforce opening, mid-shift, and closing kitchen checklists. Ensure consistent execution of recipes, portion standards, and presentation guidelines. Coordinate food preparation, prep schedules, and line flow to support service demands. Monitor cleanliness and organization of all back-of-house areas. Compliance, Inventory & Cost Controls Ensure compliance with company policies, SOPs, and operational standards. Oversee inventory management, ordering, receiving, storage, and rotation of food products. Monitor waste, spoilage, and food costs while maintaining safety and quality standards. Ensure proper disposal of grease, waste, and expired products according to regulations. Leadership, Training & Accountability Lead by example through visible presence, professionalism, and strict policy enforcement. Train and coach kitchen staff on food safety, sanitation, and operational procedures. Enforce accountability, corrective action, and discipline in alignment with company policy. Collaborate with FOH leadership to maintain safe food flow and service timing. Administrative & Reporting Responsibilities Maintain accurate food safety logs, temperature records, and inspection documentation. Communicate maintenance needs, equipment issues, and supply concerns to management. Support menu rollouts, specials, and operational changes as directed. Participate in leadership meetings and operational planning as required. Qualifications & Experience Minimum of 2-4 years of kitchen leadership or supervisory experience. Strong working knowledge of food safety regulations and sanitation standards. Experience leading teams in high-volume food service environments. ServSafe or equivalent food safety certification preferred. Strong leadership, organizational, and communication skills. Physical & Environmental Requirements Ability to stand and work in a kitchen environment for extended periods. Frequent bending, lifting, reaching, and repetitive motions. Ability to lift and carry up to 50 pounds. Ability to work in hot, fast-paced kitchen environments and flexible hours.

Kitchen Manager - Sweet Tomatoes About Us We're offering an exciting opportunity to be part of the relaunch of the iconic Sweet Tomatoes brand! We're seeking a passionate food enthusiast to lead our kitchen operations, championing high-quality ingredients and made-from-scratch recipes that create an exceptional guest experience. Bring your culinary leadership to inspire our back-of-house team and help bring fresh, flavorful dishes to life-apply today!. Position Overview The Kitchen Manager oversees all back-of-house operations, ensuring our scratch-made soups, salads, bakery items, and hot dishes are prepared to the highest standards. This leader maintains food quality, safety, consistency, and efficiency in a fast-paced, high-volume environment. Key Responsibilities Oversee daily kitchen operations, including prep, production, cooking, and buffet replenishment Ensure all menu items are prepared from scratch following recipe standards and production guides Lead, train, schedule, and develop team members Monitor food safety, sanitation, and proper handling practices at all times Manage inventory, ordering, and waste reduction to maintain cost controls Drive kitchen efficiency through strong organization and clear communication Maintain equipment, cleanliness, and overall BOH organization Support menu rollouts, seasonal items, and ongoing quality improvements Qualifications 3+ years of kitchen leadership experience; buffet or high-volume environment preferred Strong knowledge of scratch cooking, batch production, and food safety standards Ability to lead a diverse team with professionalism and accountability Solid understanding of inventory management and food cost control ServSafe Manager certification (or willingness to obtain) Ability to lift 50+ lbs and stand for extended periods in a busy kitchen environment What We Offer Competitive salary + performance-based bonuses Health, dental, and vision insurance Paid time off

Job Description Resurgence Brewing Co. (RBC) believes that enjoying a well-crafted brew is an experience in itself. However, it's an experience best shared with friends, both new and old. Our goal is to deliver memorable beer moments to the drinkers of the Greater Buffalo region (and now Florida!), whether they're at home, in their favorite bar, or on a tour of our extraordinary brewery. What you'll be doing: Leading and supervising all aspects of our kitchen including managing and training staff, menu creation, inventory, and purchasing. This position reports to our General Manager. A successful candidate will promote a team-focused atmosphere, a people first mentality, generate creative ideas, lead a clean & supportive work environment, and maximize efficiency! This is a full-time position. *Evening and weekend availability is a must.* Starting Pay Rate based on experience/education: $47,000 - $55,000 annually. What you'll need: High school diploma or equivalent Minimum of two (2) years of food handling experience required Supervisory experience desired Flexibility Team-focused attitude Ability to adapt to changes in volume and banquet events varying in size occurring simultaneously Ability to be standing/on your feet for long periods of time Cleanliness ServSafe certification a plus Authorized to work in the U.S. Why Us? RBC and BCW is located in the heart of the City of Good Neighbors, Buffalo, NY. Established in 2013, we highlighted the "resurgence" of the city (see what we did there?). Many are flocking to the region for our good eats, affordable living, friendly atmosphere, craft brew scene, new opportunities, and, of course, experiencing all four seasons! We think the sunshine state is ready for us and we're ready for you! Expanding our award-winning beer and cider to Floridians is a dream in itself! Why Resurgence Brewing Co.? We work hard. We have fun. We are a crazy family that loves innovation, creativity, and drive. We have award-winning beer, a great atmosphere, and tasty eats!

QUALITY BRAND GROUP LLC: If hired, you will be working for Quality Brand Group LLC a franchisee of Dunkin'. Quality Brand Group is a multi-store franchisee with a number of Dunkin' locations in Arizona, Colorado, Florida, Nevada and Texas. At Quality Brand Group, we take great pride in our ability to create an environment with opportunity for personal growth, where passionate people are trained and empowered to deliver a memorable experience every day, one guest at a time. We promote a friendly environment where all team members and guests are treated with respect and dignity. We are looking for individuals that want to be part of a successful, energized team. The Restaurant Manager position is described below. RESTAURANT MANAGER Job Profile: The Restaurant Manager is responsible to administer, direct and oversee the effective recruitment and development of team members for the store. The Restaurant Manager is directly responsible for ensuring the proper implementation and effective application of all operational standards of quality service & cleanliness. The Restaurant Manager will operate his/her restaurant in a cost effective manner by assisting in setting and obtaining sales and profitability goals for the store. The Restaurant Manager will be privy to and accountable for the full P&L statement for his or her store as if he or she owned the location. The Restaurant Manager must demonstrate sufficient application of knowledge and leadership, always remain engaged and in tune with customers and employees needs and drive towards the continuous improvement of overall store operations. While assigned to specific shift, the Restaurant Manager, is responsible for management of the processes and people needed to deliver great and friendly guest experience during their assigned shift. The Restaurant Manager is ultimately responsible for the preparation of products according to operational and quality standards and management of the service delivered by the store team to deliver a great guest experience. Restaurant Managers are responsible for providing leadership, direction, and motivation to the store team whether through Shift Leaders and/or an Assistant Manager, or directly. Restaurant Managers will be responsibility for counseling, disciplining, promoting or firing of store level employees in the Restaurant Manager's store. Responsibilities include but are not limited to: * Leading operational Excellence * Keen focus on 100% Guest Satisfaction * Understanding the importance of training and development of team members * Achieving financial goals such as sales projections and controlling expenses * Utilizing effective communication and coaching skills * Managing purchasing, scheduling, sales, training and physical facilities maintenance. * Highly motivated, enthusiastic, with demonstrated ability to think and work independently. * Experience in the food service industry is required. Food Safety, Serve Safe Certification. MINIMUM QUALIFICATIONS INCLUDE: * Must be able to fluently speak/read English * Math and writing skills * Restaurant, retail, or supervisory experience required * Guest Focus - anticipate and understand guests' needs and exceed their expectations. * Passion for Results - set compelling targets and deliver on commitments. * Problem Solving and Decision Making - make good decisions based on analysis, experience and judgment. * Building Effective Teams - get the right people in the right places, enabling them to make decisions and celebrate success as a team. * Be physically and mentally capable of learning to operate standard restaurant equipment (minimum age requirements may apply). * 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. BENEFITS INCLUDE: * Competitive Salary * Monthly Bonus Program * Employee Meal Discounts * Medical, Dental, Vision, Rx Insurance with Company contribution * Paid Vacation NOTE: Many Dunkin' restaurants are owned and operated by an independent franchisee. Each Dunkin' franchisee is an independent employer and thus solely responsible for hiring decisions and all other employment-related matters for the franchisee's restaurant(s). The terms "Company," "Dunkin'," "we," "our," or "us" refer to the specific entity (corporate or franchise) that owns and operates the Dunkin' restaurant to which you are applying. Nothing on this site should be construed as Dunkin' being involved in or having control over a franchise employee's terms and conditions of employment. Any employment-related questions regarding a franchise restaurant should be directed to the franchisee. ","identifier":{"@type":"PropertyValue","name":"Job ID","value":"10817945"},"date Posted":"2026-01-26T03:29:25.025857+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":"4915 White Ibis Drive","address Locality":"North Port","address Region":"FL","postal Code":"34287","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

PURPOSE OF THE JOB The purpose of the position is to manage all food and dining operations for the community in as profitable and efficient manner as possible. Responsibilities include the management of dining services personnel and operations, and resident satisfaction with the dining program. DUTIES/RESPONSIBILITIES Staff Management Lead the department's management team, providing direction and assistance with motivation, direction, and development of all departmental team members. Ensure that the appropriate number of staff are hired to meet the needs of the dining services program; assist with staff schedules and the appropriate assignments based on skill level. Directly and indirectly supervise all departmental team members, including observation and evaluation of performance. Ensure appropriate orientation and training for all new team members. Ensure an on-going staff training program. Complete appropriate paperwork including time sheet review (as needed) and performance appraisals in a timely manner. Menu & Production Management Ensure the development and management in coordination with the Executive Chef and/or his/her designee, the Resident Dining Committee, registered dietician consultant and dining consultants, as needed, a seasonal cycle menu and new menu items and recipes. Implement and maintain established cost control procedures, including authorization of all department expenditures for food, supplies and equipment according to budget to meet menu and census needs. Ensure that food is received, stored, prepared, and served in accordance with sanitary and HACCP (hazard analysis critical control point) guidelines. Ensure the preparation of food within an established production schedule, following standardized recipes, preparation and service methods, and food handling techniques to ensure acceptable standards. Ensure that all food items are prepared in accordance with standardized recipes and special diet orders if required. Evaluate and make recommendations for facility planning and equipment replacement within the Dining Services department. Ensure a monthly physical inventory count and provide Accounting with a complete cost of all inventory on hand on the same day of each calendar month. Plan and carry out an active Quality Assurance program for the department. Administration Prepare and adhere to the annual operating budget. Ensure the maintenance of appropriate records on a daily basis for meal counts, and any necessary ancillary charges. Ensure the appropriate use of the point of sale (POS) system for food ordering and resident meal accounting. Interact with residents on a daily basis to ensure satisfaction with menus and meals. Participate as an administrative liaison to resident committees, as requested. Attend community-level meetings as assigned. Other Immediately report any accidents and/or incidents to the Vice President of Resident & Employee Relations or his/her designee. SUPERVISORY RESPONSIBILITY This position has direct supervisory responsibility for the Executive Chef, Dining Services Operations Manager, and Certified Dietary Manager (CDM). QUALIFICATIONS Education: Bachelor's Degree required. Must have comprehensive knowledge of food production and dining services management, preferably in a CCRC environment. Experience: Must have experience in volume food production and successful leadership experience. General: Must have good organizational skills. Must be a detail-oriented person and able to perform duties with great accuracy on a daily basis. Must have excellent personal skills, demonstrating the ability to conduct oneself in a non-controversial style; a style that inspires the respect of others and promotes a sense of trust in the individual's competence. Must have good communication skills; speaking, writing, and listening. Must be fluent in English. Must have excellent computer skills. Must be proficient with Microsoft Office programs with emphasis on Excel, Outlook, and Word, with the ability to learn and use proprietary software as required. CERTIFICATES/LICENSES/REGISTRATIONS Must be ServSafe certified or have the ability to obtain this certification. PERSONAL REQUIREMENTS Support Plymouth Harbor's mission, striving daily to ensure the best possible outcomes for the health and well-being of residents and staff. Maintain high personal standards for performance and encourage others to do the same. Must be able to get along with others and work as a team player. Maintain confidentiality in all Plymouth Harbor, resident, and team member matters. Use good judgement and make independent decisions when circumstances warrant such action. Work harmoniously with all persons residing in, employed by, or associated with, the organization. Be able to relate to and work with ill, disabled, elderly, emotionally upset, and at times hostile people. Wear Plymouth Harbor team member i.d. badge at all times when on duty. Abide by the dress and grooming guidelines established for the department and possess good personal hygiene habits. PHYSICAL REQUIREMENTS Must possess fully functioning sense of sight/hearing or use prosthetics that will enable these senses to function adequately in order to do the job. Must be able to sit, stand, walk and move throughout the workday (lifting, carrying, bending, squatting, reaching, kneeling, pushing, pulling, twisting) using good body mechanics. Must be able to lift/push up to 50 pounds. Must be able to stand and walk for long periods of time. Must be able to cope with the physical and emotional demands of the position.

Direct Hire Correctional Kitchen Operations Lead $18.38/HR Palmetto, FL Supervises inmates in the preparation and production of meals for inmates as well as staff; supervises cleaning of dishes, utensils, pots, cooking equipment, and all Food Services areas. May include working in the Bakery, in the Prep, Cook/Chill, or Dish Room areas on the floor. Responsible for maintaining accurate inventory of kitchen tools, keys, and chemicals. Ensures all food products are handled and stored properly, and monitors portions and inventory. Tracks production of special diets as required. Schedule: Rotating 12-hour Split Shifts (2 on, 2 off, 3 on, 2 off, 2 on, 3 off) Shift Times: 2:30am-2:15pm or 3am-2:45pm or 6:45am-6:30pm TASKS AND POLICIES: Observes dining/kitchen areas, checking for and resolving/seizing/reporting any existing or potential security breaches, contraband, or weapons, pursuant to FMJS regulations and agency policy. Supervises and/or assists inmates in preparation, production, and serving of food, ensuring that it is prepared in compliance with FMJS/OSHA regulations and agency food policy and procedures. Ensures safety of inmates, staff and visitors by diligently maintaining thorough and documented key and knife control consistent with FMJS regulations and agency policies and procedures. Successfully completes all assignments to specifications, within specified time frame and budget as directed and in accordance with agency policies and regulations. Performs other related duties as assigned. MINIMUM QUALIFICATIONS: High school diploma or equivalent (GED) required. Must be able to pass the MCSO Defensive Driving Course. Valid Florida driver's license required. First Responder Certification required within first year of employment. Florida Food Manager certification required within first year of employment. Requires standing and/or walking for sustained periods of time. Ability to lift up to 50 lbs. without assistance. Must be able to pass drug screen, polygraph and Level II background check IND3

Benefits: Career Growth Opportunities Come join a winning team! Beef O Brady's is hiring Kitchen Managers for our award-winning Family Sports Pub. If you're looking for a family-oriented, casual environment with great food and great sports, we're your forever job! To succeed, you should be able to lead a team to: Source, select, and grow great team members Deliver superb guest experiences & fantastic food Create a safe, clean, and comfortable environment for your guests & staff Ensure adherence to all food safety and responsible alcohol service standards Grow sales! Meet or exceed budgeted financial targets If this sounds like you, apply today. We look forward to meeting you! Requirements Eligible to work in the United States Minimum 2 years experience in a full-service, casual restaurant management position Minimum 21 years or older Available to work nights, weekends, and holiday shifts Continuous standing, bending, and lifting up to 60 pounds Exposure to heat of equipment and kitchen environment Come join a winning team! If you enjoy preparing great food in a fun, fast-paced environment, then you'll love being part of Beef 'O' Brady's. Now hiring Full-Time and Part-Time positions. This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchise, and all hiring decisions will be made by the management of this franchise. All inquiries about employment at this franchisee should be made directly to the franchise location, and not to FSC Corporate.

Benefits: Competitive salary Dental insurance Employee discounts Health insurance Opportunity for advancement Paid time off Training & development Vision insurance We are looking for an Experienced Restaurant Bar Manager to round out our team. The DAIQUIRI DECK is a high energy, high volume, full service, fun concept. Candidates that are successful with us have high levels of integrity, a competitive drive to succeed and a "whatever it takes" attitude. Responsibilities include maintaining the restaurant's revenue, profitability and quality goals. You will ensure efficient restaurant operation, as well as maintain high production, productivity, quality, customer-service standards, cleanliness and sanitation. To be successful in this role, you'll need management skills and experience in both front and back of the house. We'll expect you to lead by example and uplift our staff during busy moments in our fast-paced environment. Ultimately, you will ensure our restaurant runs smoothly and customers have GREAT dining experiences. Responsibilities Champion restaurant culture by "walking the talk" Coordinate daily Front of the House and Back of the House restaurant operations Deliver superior service and maximize customer satisfaction Respond efficiently and accurately to customer complaints Organize and supervise shifts Appraise staff performance and provide feedback to improve productivity Ensure compliance with sanitation and safety regulations Control operational costs and identify measures to cut waste Ability to generate weekly financial information Promote the brand in the local community through word-of-mouth and restaurant events Train new and current employees on proper customer service practices Implement policies and protocols that will maintain future restaurant operations Skills MUST have experience as a Restaurant Bar Manager, Assistant General Manager, or similar Upper Management Hospitality position Proven customer service experience as a manager Motivated, self-starter with strong drive to succeed Extensive food and beverage knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff High energy, hands-on leadership style Basic computer skills with Microsoft Outlook, Word & Excel Experience with Food and Liquor inventories LOCAL CANDIDATES ONLY, PLEASE!! Compensation: $55,000.00 - $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. In the summer heat of the early 90's a young lifeguard, born and raised on Siesta Key, was inspired to create the perfect place to end a beach day. Where good people could come together to sip on ice-cold daiquiris and enjoy the ocean breeze. Daiquiri Deck was built to be an oasis for good times and great vibes, with a truly friendly atmosphere, and drinks you'll want to tell your friends about. After thousands of taste tests and extensive vibe checks, Daiquiri Deck has become the worldwide leader in frozen drink fun with patent-pending techniques perfected over 30 years to ensure you get the creamiest, juiciest frozen daiquiris in all of Florida every time. Over the years, Daiquiri Deck has expanded to five Gulf Coast locations with more on the horizon, adding some all-time favorite local eats to the menu. So come in and see what it's like to live on Island time. We hope our Deck feels just like your own.

Qualifications MINIMUM QUALIFICATIONS: High School diploma or equivalent. Successful completion of the Manager, Food and Nutrition Services (Intern) Training Program. Valid Florida driver's license. PREFERRED QUALIFICATIONS: Associate's degree from an accredited institution. Four (4) years of comparable food service experience, preferably in a school setting. Relevant work experience or education may be substituted to satisfy minimum qualifications. KNOWLEDGE, SKILLS, AND ABILITIES: Clear and concise oral and written communication skills; organizational and management skills; mathematical skills. Knowledge of the National School Lunch Program requirements. Knowledge of pertinent regulations, policies, and procedures for the functional area of assignment. Knowledge of HIPAA, Public Records, Sunshine Law, FERPA, and other laws/regulations related to student and employee privacy, public information, and records retention. Knowledge of and experience with industry-standard equipment, materials, practices, computers, and applications. Ability to professionally and effectively respond to customer needs and requests for service or assistance. Ability to withstand a wide range of temperatures. Ability to work with and around chemical cleaning agents. Ability to serve in a lead role, oversee employees, and resolve conflicts in the Manager's absence. Revised: 6/13/23 Responsibilities Maintain a positive attitude toward all students and staff. Assume the Manager's duties in his absence. Maintain production, commodity, and financial records. Coordinate and assist with food production service of meals. Assist in maintaining high standards in sanitation, safety, and in use and care of equipment. Assist with the purchase of all food and supplies. Assist with the design of daily work schedules. Assist with the design of daily cleaning schedules. Assist the Manager with storeroom controls and inventory. Assist in enforcing the Food and Nutrition Services standards of dress, appearance, and personal hygiene. Assist new Food and Nutrition Services employees, student employees, or volunteers in becoming familiar with their assignments. Comply with all requirements of the local, state, and federal Food and Nutrition Services programs. Revised: 6/13/23 Additional Job Information $18.46, S04, 8 hours, 196 days

At Wow Food Group we pride ourselves on serving up delicious food and top-notch customer service to the Bloomington and Bedford communities. Our restaurants stand out from the crowd by emphasizing consistently high quality food and drinks while delivering a warm, welcoming environment to each and every guest. As a Kitchen Manager at Wow Food Group, you're the captain of the ship behind the kitchen doors and responsible for smooth sailing, and running a tight ship. Our KM's are in charge of overseeing all kitchen operations, including dish preparation and daily operations, managing kitchen staff, and inventory management. Responsibilities: Plan and direct food preparation and culinary activities Modify menus or create new ones that meet quality standards Estimate food requirements and food/labor costs Supervise kitchen staff's activities Pay depends on experience Endeavor PerksAll salaried full-time employees at EHG enjoy: Corporate profit sharing Quarterly performance bonuses 401k programs (with company MATCH!) PTO Holiday Vacation Days with Pay Employee discounts throughout the EHG network Company InfoEndeavor Hospitality Group (EHG) currently operates nine (9) restaurants in Monroe and Lawrence County with an additional six (6) restaurants opening throughout the next calendar year. EHG restaurants stand out from the crowd by consistently providing high-quality food and beverages while delivering a warm, welcoming environment to every guest. EHG has multiple leadership opportunities available immediately and 4 new locations with more upcoming leadership roles to fill. If you are interested in this role or in any of the roles currently available at EHG, please complete an application today! Compensation: $50,000.00 - $55,000.00 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. Started in 2017 with two restaurants, Wow Food Group is a group known for its unique portfolio of restaurants, bars, catering service offerings, and more. With an ownership-based management team, the group owns and operates nine establishments with plans for more to come. The executive team is made up of restaurateurs who take pride and ownership in what they do in the Bloomington food service industry. The core value of what makes Wow Food Group stand out is our mentality that everyone is a regular. With the many dining and catering options to choose from, we consider it an honor that our guests choose to dine with us or select us to cater their next event. We are always striving for continuous improvement, and our team is the face of our brands, treating their establishments as if they were their own. Our individual restaurants and staff in the Wow Food Group pride themselves on the ownership they take in their locations and the hospitality we provide across every establishment. Wow Food Group is always looking to expand our core and seasonal teams at every location. We believe in the power of opportunity and offer ample room for growth. Join our team today and be a part of our endeavor to bring the best food, drinks, service, and fun to the community. Concepts: Che-Bello Chop Shop Feast Market and Cellar Garnish Catering Hanks Pizza Mac Metal Works Brewing Company Pub15 Southern Stone The Owlery The Rusty Gator Ugly Grouper

BE A PART OF OUR SUCCESS! * Educational Assistance with DeVry University with complimentary laptop * Immediate Family Members are also eligible * Competitive Pay with Service Award Incentive * Get paid daily through Daily Pay! * Comprehensive Health Benefits including Medical, Dental, Vision, and more!* * 401(k) retirement savings with company match * Flexible Schedule * All you can eat pancakes + meal discounts! * Employee Discount Program * Development Pathway: Step by step process to grow your career * 3 College Credits hours for completing manager training Founded in 1958, Perkins operates 324 restaurants in 32 states and four Canadian provinces. The Perkins system includes 81 company-owned and operated restaurants and 234 franchised units. Throughout its history, Perkins Restaurant & Bakery has remained true to its mission of providing guests with personalized service and delicious, homestyle food at a great value. Perkins has experienced years of success through ensuring 100% guest satisfaction on every visit. If you want to work and grow with a company who has a proven track record of success, has an unmatched commitment to their employees and employees the best in the industry, you are in the right place! Position Description As a Kitchen Leader, you will be responsible for maintaining direction of kitchen staff members to ensure daily goals and tasks are being met. In addition, you will perform all duties to maximize guest satisfaction and quality work environment. Responsibilities: * Works cooperatively with Kitchen Manager to ensure that all budget expenses are within limits; identifies and communicates ways to improve and streamline operation. * Keeps General Manager/Kitchen Manager informed of problems and/or issues and proposes alternative solutions for consideration. * Maintains a clean and safe facility. * Monitors and oversees food temperatures during hot and cold handling to reduce the incidence of risk factors known to cause food borne illness. * Communicates clearly and concisely both verbally and in writing. * Ensures clear communication with vendors providing restaurant equipment and supplies. * Completes walk-through and temperature checks in the kitchen. * Assists in ordering food, produce, liquor and restaurant supplies. * Assists in receiving deliveries and checks paperwork to ensure receipt of items; provides direction to staff for stocking items. * Performs and is able to assist in all functions for kitchen operations. Qualifications: * Basic skills such as sanitation, safety, and customer service taught through in-house training * Must be able to communicate clearly Physical Requirements / Environment / Work Conditions: * Must have high level of mobility/flexibility * Must be able to work irregular hours under heavy stress/pressure during peak times * Must be able to coordinate multiple tasks simultaneously * Must possess a high level of coordination * Must lift and carry up to 50 pounds for distances up to 30 feet * Must be able to fit through an opening 30" wide * Requires frequent reaching, bending, pushing and pulling * Exposure to heat, steam, smoke, cold and odors * Requires continual standing and walking Benefits & Perks: Disclaimer This job description is not intended, and should not be construed to be, an exhaustive list of all responsibilities, skills, efforts or working conditions associated with the job. It is intended, however, to be an accurate reflection of those principal job elements essential for making decisions related to job performance, employee development and compensation. As such, the employee may perform other duties and responsibilities as required. 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. Founded in 1958, Perkins operates 277 restaurants in 32 states and two Canadian provinces. The Perkins system includes 81 company-owned and operated restaurants and 196 franchised units. With its diverse, moderately priced menu featuring breakfast, lunch, dinner, and bakery offerings, and its attractive and recently remodeled restaurants designed to facilitate efficiency and guest satisfaction, Perkins American Food Co. is a dining favorite with a solid and respected reputation in the marketplace. The longevity and success of Perkins American Food Co. is largely attributed to the concept's ability to adapt to shifts in consumer dining trends and evolving taste preferences while delivering that homestyle goodness that guests crave. At Perkins, we're always updating our menu with fresh, flavorful and innovative items that take their place right alongside Perkins' iconic guest favorites, some of which have been on our menu for more than 30 years. We also take great pride in differentiating ourselves with the service and experience we provide. This has and continues to be a hallmark of our brand. BE A PART OF OUR SUCCESS Perkins has experienced years of success through ensuring 100% guest satisfaction on every visit. If you want to work and grow with a company who has a proven track record of success, has an unmatched commitment to their employees and employees the best in the industry, you are in the right place!

Job Description Correctional Kitchen Operations Lead $18.38/HR Palmetto, FL Supervises inmates in the preparation and production of meals for inmates as well as staff; supervises cleaning of dishes, utensils, pots, cooking equipment, and all Food Services areas. May include working in the Bakery, in the Prep, Cook/Chill, or Dish Room areas on the floor. Responsible for maintaining accurate inventory of kitchen tools, keys, and chemicals. Ensures all food products are handled and stored properly, and monitors portions and inventory. Tracks production of special diets as required. Schedule:Rotating 12-hour Split Shifts (2 on, 2 off, 3 on, 2 off, 2 on, 3 off) Shift Times:2:30am-2:15pmor3am-2:45pmor6:45am-6:30pm TASKS AND POLICIES: Observes dining/kitchen areas, checking for and resolving/seizing/reporting any existing or potential security breaches, contraband, or weapons, pursuant to FMJS regulations and agency policy. Supervises and/or assists inmates in preparation, production, and serving of food, ensuring that it is prepared in compliance with FMJS/OSHA regulations and agency food policy and procedures. Ensures safety of inmates, staff and visitors by diligently maintaining thorough and documented key and knife control consistent with FMJS regulations and agency policies and procedures. Successfully completes all assignments to specifications, within specified timeframe and budget as directed and in accordance with agency policies and regulations. Performs other related duties as assigned. MINIMUM QUALIFICATIONS: High school diploma or equivalent (GED) required. Must be able to pass drug screen, polygraph and Level II background check No tattoos allowed on hands, face or neck Must be able to pass the MCSO Defensive Driving Course. Valid Florida driver's license required. First Responder Certification required within first year of employment. Florida Food Manager certification required within first year of employment. Requires standing and/or walking for sustained periods of time. Ability to lift up to 50 lbs. without assistance. IND3