Kitchen manager jobs in Oceanside, CA - 2,334 jobs

Maruwa America Corp. is seeking a highly motivated General Manager of Administrative Department to join our dynamic team based in Santa Ana, CA. This role focuses on administration of Maruwa America Corp. with engagement at corporate finance, human resources locally, office management and other daily administrative routines. Key responsibilities: Finance: -Oversee unit-level accounting operations -Prepare and submit reports to the parent company -Manage accounts receivable and ensure timely collection -Monitor and control budget versus actual performance -Conduct business performance evaluations -Exercise control over personnel-related expenses -Manage and optimize cash flow -Monthly/Annually book closing -Daily A/P Processing and biweekly payroll processing Human Resource: -Drive organizational improvement initiatives -Develop and implement workforce planning strategies -Administer personnel transfers and staffing adjustments -Conduct employee performance evaluations -Maintain and update compensation structures and salary tables -Maintain employee's Time and attendance -Keep up with Fed & State required Training General Affairs Responsibilities: -Establish, update and enforce internal regulations -Communicate official decisions and directives across the organization -Manage and safeguard company assets -Provide administrative and clerical support -Assessment and guidance on the company's compliance status -Overview Inside Sales's activities Other Responsibilities: -Oversee all administrative functions related to the management department of the local subsidiary. Required Qualifications: -Japanese Language- Native Level -Business Administration experience within the US -Management of administration team within the US -Strong communication skills in English both verbal and written -Excellent multitasking and time management skills in fast-paced environment -Willingness to travel within the US and infrequent travel internationally. Preferred qualification: -Finance background -Accounting background Employer Information: Company name: Maruwa America Corp. Address: 200 E. Sandpointe Ave. Suite 525 Santa Ana, CA 92707 Working hours: Monday to Friday Holidays: Saturday, Sunday, Public and Company Holidays Benefits: - 401K after 6 months -Flexible Spending Account (FSA) Medical and Dependent Care -10 paid vacations for the first year -19 plus paid holidays per policy -Sick time leave -Maternity/Parental leave Insurance: Medical, Dental, Vision Life and AD&D Insurance. Remuneration: US$95,000-120,000/annually This is on-site position ★★ ★日本語版の履歴書及び職務経歴書（PDF式）を送付して下さい★★★

A privately backed, values-driven home-services group is expanding its legacy HVAC and plumbing brand in North County San Diego. We are seeking a resourceful leader who blends field oversight with full profit responsibility. If you shine in a fast‑moving setting that prizes a strong team culture, outstanding client experiences, and disciplined execution, you have the opportunity to shape something extraordinary-and share in the value you help create. How You'll Make an Impact Leadership & Culture Champion the company's mission, safety mindset, and customer-first philosophy. Set quarterly and annual goals that tie day-to-day performance to long-term vision. Recruit, coach, and retain technicians and office staff, fostering a team-oriented culture. Operational Excellence Manage every aspect of HVAC activities while delivering strategic oversight to the plumbing leadership team. Implement efficient workflows, scheduling, and job-cost controls to maximize margin. Ensure compliance with licensing, permitting, and safety requirements. Financial Stewardship Own the full P&L-forecast, budget, and analyze KPIs to spot trends and drive corrective actions. Improve pricing discipline, labor efficiency, and cash flow while protecting quality. Growth & Partnerships Identify new revenue streams and service lines that complement core residential work. Nurture relationships with distributors, suppliers, and local community partners to strengthen brand presence. What You'll Bring More than seven years of increasingly responsible supervisory experience in heating‑ventilation‑air‑conditioning, plumbing, and other residential service operations. Demonstrated success managing technicians and office teams while owning a P&L. Strong customer-service orientation with negotiation and sales acumen. Financial fluency-able to interpret KPIs, job costs, and margin drivers. Valid driver's license; California CSLB license a plus. Integrity, accountability, and a coaching mindset that drives team growth. Rewards Competitive base salary with 25 percent annual bonus plus profit-sharing potential. Medical, dental, vision, and 401(k) with match. Paid time off and relocation assistance for the right candidate. Ready to steer a respected regional brand to its next stage of growth? Apply today to learn more. About Blue Signal: Blue Signal is an award-winning, executive search firm specializing in various specialties. Our recruiters have a proven track record of placing top-tier talent across industry verticals, with deep expertise in numerous professional services. Learn more at bit.ly/46Gs4yS

Benefits: Bonus based on performance Free uniforms Opportunity for advancement Training & development Flexible schedule Benefits and Perks Competitive salary and performance-based incentives. Great Schedule and Flexibility. Opportunities for career growth and development. A vibrant and supportive team environment. At The Great Greek, we're passionate about timeless flavors and legendary service. Our founders knew they had discovered something special from their very first bite of the authentic family recipes that became the foundation of the Great Greek Mediterranean Grill. We still serve those delicious Greek dishes. Today, you can find Great Greek Mediterranean Grill locations across the country. Our success is rooted in our passion for great service and the authentic flavors you love. We invite you to discover what makes our restaurants iconic. Role Overview: As a Kitchen Manager at The Great Greek, you will play a crucial role in ensuring the smooth operation of our kitchen. You will lead a dedicated team, maintain high standards of food quality and safety, and contribute to creating memorable dining experiences for our guests. Responsibilities: Oversee daily kitchen operations, ensuring efficient workflow and high-quality food preparation Demonstrate “Shoulder to Shoulder” leadership through direct participation in recipe and food preparation Train, mentor, and supervise kitchen staff, fostering a positive and collaborative work environment Maintain inventory levels, order supplies, and manage cost controls Ensure compliance with health and safety regulations Ensure recipe compliance of menu items in line with our brand's standards for preparation Monitor food preparation and presentation to ensure consistency and excellence Handle customer feedback and resolve issues promptly Collaborate with front-of-house staff to ensure seamless service Qualifications: Proven experience as a Kitchen Manager or in a similar leadership role. Strong understanding of kitchen operations and culinary techniques. Follow strictly the Health Department standards. Excellent organizational and communication skills. Ability to thrive in a fast-paced, dynamic environment. Passion for Greek cuisine and a commitment to delivering outstanding customer experiences. Join Our Team: If you are a motivated and experienced kitchen professional who shares our passion for Greek cuisine and excellence, we want to hear from you! Apply today to become a part of The Great Greek family and contribute to our mission of delighting guests with every meal. Compensation: $24.00 - $29.00 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. The Great Greek Mediterranean Grill is a fast-casual restaurant franchise concept featuring authentic Greek recipes, made to order, with only the highest quality ingredients, fresh products, and outstanding hospitality. The Great Greek was founded by two third-generation restauranteurs with more than 30 years in the food and hospitality business. Like anyone who loves truly good food, their favorite childhood memories were those spent with family and friends, crowded around a table for a meal made with care and love. That tradition still remains today with the same recipes passed down generation after generation and prepared with the spirit of authentic Mediterranean hospitality where everyone's welcome. We've made the dining room a little bigger to fit more guests, but you'll always feel right at home with smiling faces, table service, and a bright cheerful atmosphere.

PANINI KABOB GRILL - KITCHEN MANAGER You know a million synonyms for the word 'slice'. As a cook, you are good with knives and every food item known to man. But you are even better with a team beside you, as you know the importance of teamwork. Our cooks know how to bring order to chaos and awesome to the table, with the level of exquisiteness that our guests expect. Position Summary: The kitchen is responsible for the overall operations of the back-of-house BOH and kitchen area of a restaurant. Kitchen managers purchase food and stock and make sure everyone is trained on proper food preparation and kitchen safety techniques. In addition, kitchen managers ensure that Panini Kabob Grill standards are upheld: the food looks good and is cooked properly, the proportions are correct, and it is cooked and served quickly. Kitchen managers also make sure that the kitchen is properly cleaned on a regular schedule, food is disposed of properly and the kitchen meets all sanitary standards. Requirements · Must have 2+ years of kitchen management experience in a full-service, moderate to high-volume restaurant. · Solid track record of success in previous assignments demonstrating upward career tracking. · Culinary school background a plus. · Ability to speak and understand Spanish a plus. · Ability to work ten-hour-plus shifts with the ability to stand, sit, or walk for extended periods of time. · Ability to grasp, lift, and/or carry up to 50 lbs as needed. · Finger/hand dexterity to operate kitchen machinery, knives, etc. · Ability to withstand changes in temperature, occasional smoke, steam, and heat and work in a confined area. · Must possess hearing, visual, and sensory abilities to observe and detect emergency situations; also to distinguish product, taste, texture, temperature, and presentation and preparation. We offer: · Benefits (Medical, Dental, Vision) · Career growth potential - we promote from within! · Employee Meal Benefits · and so much more! Please apply online today. Qualified candidates will be contacted for an interview. PKG is an Equal Opportunity Employer. View all jobs at this company

Title & Department: Chef Manager, Banquets and Catering; Banquets and Catering Posting # 5349 Department Description: The Division of Student Affairs is committed to grounding our policies, programs, and procedures in anti-racist practice. With this commitment, we recognize the importance of educating ourselves and holding one another accountable to ensure our work is approached through equity, inclusion, and social justice lens. We recognize our need for ongoing development in this area and continue to strive to improve. We expect all members of the Division of Student Affairs are willing to engage in this work alongside us to uphold our Catholic mission in creating a welcoming environment where the dignity of all students, staff, administrators, and faculty at USD is embraced. University Description: The University of San Diego, an engaged and contemporary Catholic institution, was founded by the Diocese of San Diego and the Society of the Sacred Heart in 1949. Governed by an independent board of trustees since 1972, USD remains committed to a liberal arts education grounded in the Catholic intellectual tradition and the pursuit of truth, goodness and beauty. Inspired by this centuries old tradition of Catholic higher education, the University welcomes people of all faith traditions and any, or no, religious background. The future success of USD relies on the contributions of those who seek to foster the development of engaged global citizens and an earnest confrontation of humanity's urgent challenges. Detailed Description: The Chef Manager will be responsible for the coordination and execution of the functional operation of Banquets and Catering. The manager is responsible for training, coordinating and evaluating the work of the production staff. They are responsible for purchasing, recipe and product development. They will assist in the development of departmental goals. They will plan, develop and supervise a team using a comprehensive menu management program. Ensure overall consistency and high quality across the operations; plan menus based on such factors as market trends, customer preferences and nutritional considerations; design recipes, determine appropriate ingredients and specify individual serving portion for each recipe. Develop menus in accordance with consumer tastes, nutritional needs, and ease of preparations, established procedures and budgetary constraints. Duties and Responsibilities: Quality Production Plans ingredient preparation to meet the sales volume Supervises and ensures the quality and quantity preparation of all menu and specialty items. Ensures products are made to specification including appearance, cooking, and taste Responsible for portion control and proper serving techniques Responsible for ongoing review and upgrading of service, product, and menus Works from bids to ensure best buys on purchases. Coordinates all product cuts and new food item purchases with the Purchasing Manager Maintains adequate inventory levels Develops and maintains relationships with vendors, brokers, and sales representatives to obtain equipment and best prices on purchases Monitors inventory trends and bring in new menu items in a timely manner Creates promotions to increases customer counts and revenue. Maintains Controls/Financials Conducts accurate monthly inventories Controls use of labor through effective scheduling, proper training, and supervision Reviews manpower needs, evaluates labor costs and proposes new staff positions as needed Assists in the compilation of expense figures for monthly statements of operation Assists in the preparation of monthly statements. Identifies deviations from desired results and develops and executes corrective action plans. Maintains proper security of all areas, equipment, and food products. Assists in creating budgets Maintains financial spreadsheets Assists in the evaluation, development, and implementation of proper policies and procedures for Banquets and Catering Assists in establishing and maintaining goals and assists in setting goals for the department. Delegates responsibility and authority as appropriate to meet operational goals and objectives. Employee Relations/Leadership Assures compliance with Auxiliary Services policies and procedures. Assists in the development of part-time job descriptions. Responds to employee complaints. Promotes teamwork among leaders and staff. Develops and maintains communication with staff. Assists in developing and implementing programs for employee recognition. Conducts thorough interviews on potential employees; researches all references Selects employees to ensure adequate staffing levels. Assists in developing goals and incentives within units to increase revenue Teaches employees non-negotiable standards of performance. Develops and conducts individual and group training sessions and gives instruction to employees to meet job requirements. Informs employees of the policy and procedure changes. Sets a positive example for employees. Provides opportunities for staff development. Observes employee performance. Takes corrective action to ensure acceptable employee performance and documents as appropriate. Provides both positive and corrective feedback to employees regarding performance and goals. Conducts formal performance reviews. Responsible for the supervision, training, discipline, and evaluation of full-time employees. Customer Relations Ensures prompt, friendly service. Staffs dining areas to meet projected sales and/or customer counts. Fosters an environment of customer awareness by staff. Responds to customer input through dining room contacts, customer comment cards, and email correspondence. Attends conferences and/or workshops that will benefit the culinary operation. Safety and Sanitation Organizes areas to ensure ease of operation Conducts preventive maintenance inspections and ensures that routine maintenance is performed. Responsible for employee development and training in proper safety and sanitation methods and techniques and verifies employee sanitation and Hazmat certification. Implements and maintains proper safety and sanitation standards in the workplace. Ensures proper temperature of all foods using Smart Temp System Coordinates cleaning schedules for full-time and part-time employees. Assists in the coordination and supervision of shutdown periods, including extensive cleanup operations. Responsible for the timely reporting of all accidents and/or injuries, following proper procedures. Makes recommendations to Manager of Banquets and Catering and Director of Dining Services as appropriate. Reviews facilities and equipment to include routine maintenance and repair, replacement and upgrading. In Conjunction with the Manager of Banquets and Catering attractively markets and merchandises products and services to customers. Develops consistent signage, effective product displays, and product promotions. Assures those high-quality standards are maintained throughout the operating hours, including food quality, dining room appearance, and sanitation standards. Special Conditions of Employment: Ability to work flexible and demanding hours. Certificates, Licenses, Registrations: Food Service Manager Certification required by the State of California. Background check: Successful completion of a pre-employment background check. Degree Verification Requirement: Persons offered employment in this position will be required to provide official education transcripts for degree verification purposes. Job Requirements: Minimum Qualifications: A degree in Culinary Arts or Bachelor's degree in institutional management, nutrition, dietetics, or hotel and restaurant management is required. At least 4 years of related experience and at least 2 years of supervisory experience in a high-volume food production environment are required. Strong leadership, oral and written communication skills are required. A proven track record of successfully controlling costs and managing annual budgets. Experience with a computerized menu management system, and knowledge of office and industry software applications are necessary. Preferred Qualifications: Multi-Unit Supervisory experience preferred. Performance Expectations - Knowledge, Skills and Abilities: Ability to define and implement effective solutions to problems as they arise. Possess good time management and communication skills, both written and oral. Understanding of accounting procedures, including costing and menu pricing processes. Appreciation for and ability to perform exceptional customer service and instill this quality in subordinates. Excellent interpersonal skills: the ability to interact with a diverse group of constituents. General knowledge of safety and sanitation procedures and inventory techniques. Knowledge of preventive maintenance and calibration techniques. Ability to work effectively in a strong service-oriented environment with frequently changing priorities and deadlines. Demonstrated commitment to high quality in food procurement, production, and services. General knowledge of marketing and merchandising techniques Ability to work effectively as a team member as well as independently, demonstrating initiative and creativity. Excellent skills in the use of specific equipment and tools as identified below Posting Salary: $5,856 to $7,084 per month; Excellent Benefits The University of San Diego offers a very competitive benefits package including; medical, dental, vision, a retirement contribution given to you by the University, and access to on-campus Fitness Centers. Please visit the benefits section of our website to view all of the perks and benefits that USD has to offer. USD: Human Resources: Benefits The salary range provided in this posting reflects what we reasonably expect to pay for this position. Actual compensation offered or earned is dependent on experience, education and other factors including departmental budget. Special Application Instructions: Resume and Cover Letter Required Click the 'Apply Now' button to complete our online application. In addition, please upload a cover letter and resume to your application profile for the hiring managers' review. If you have any questions or difficulties please contact the Employment Services Team at *****************. Additional Details: Hours: 37.5 hours per week Closing date: Open until filled Note: External job postings will be up for at least three days. After that time, applications will be reviewed by the hiring manager/committee throughout the posting period. A candidate may be selected at any time which could then close this posting on a date earlier than listed. The University of San Diego is a smoking and tobacco-free campus. For more information, visit ***************************

Job Description Are you a hardworking, service-minded leader with a real passion for the hospitality industry? Are you looking to take a step towards building your restaurant manager career, instead of just working a job? We need extraordinary leaders like you to apply for this full-service restaurant management position in Laguna Hills, CA As a Restaurant Senior Kitchen Manager, your experience and leadership skills will head up some of the nation's leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits Daily pay option available! Health Benefits Industry Standard Work Week (50-55 hour target) Attainable Bonus Program $65K - $75K Salary Equal Opportunity Employer Key Responsibilities: Practice safety as priority #1 for your restaurant team and customers Maintain a high ratio of return customers through great service Oversee guest services and resolve issues Coach and develop restaurant employees to build a cohesive team Promote, demonstrate, and lead a memorable customer restaurant experience You will: Have a minimum of 2 years in Restaurant Management Show success in previous positions Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time Be able to thrive in a quick-paced environment Demonstrate outstanding leadership, communication, and training Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!

Calling all Culinary Masters! Lead Our Kitchen Crew - $1,000 Sign-On Bonus! Luna Grill, a fast casual/QSR concept, is hiring a Kitchen Manager for our up and coming location in San Clemente. We're a really (really) cool company to work for-we take pride in our inspirational culture, being a true “people first” workplace, and providing opportunities for growth. For over 20 years, we've served fresh, feel-good Mediterranean food in Southern California and Dallas-Fort Worth (50+ locations and counting). Now, we're expanding into San Clemente, and we're looking for a Master Kitchen Manager to set the standard for our kitchens, inspire our opening team, and lead with energy. Sign-On Bonus: Qualified candidates receive a $1,000 sign-on bonus! Pay & Perks: $22.00 - $26.00/hr (based on a 50-hour week: 40 regular / 10 overtime) Target Annual Base Pay: $63,000 - $74,000 (DOE) Quarterly Performance Bonuses $1,000 Sign-On Bonus for qualified candidates! Medical, Dental, and Vision Insurance 401(k) Paid Time Off, Vacation, Holiday Pay & Sick Leave Career advancement in a growing company Employee referral bonuses Generous employee discounts What You'll Do: Inspire and develop your BOH team while upholding Luna Grill's high standards Ensure all food is prepared according to our recipes, portioning, and plating standards Collaborate with the GM and Training Department on hiring, training, and team performance Control food cost and usage through proper storage, requisition, and waste control Maintain safety, sanitation, and cleanliness in the kitchen LUN-A-TIC Qualifications: Must have a minimum 2+ years restaurant Kitchen Management experience (QSR/Fast Casual or Full Service) Bilingual in English/Spanish is a plus Strong leadership, problem-solving, and organizational skills Detail-oriented, efficient, and safety-minded Computer literate (Microsoft Office preferred) High School Diploma or equivalent required Why Join Luna Grill?We're not your typical restaurant gig. At Luna Grill, we're all about real food, real people, and real growth. We've built a culture that's team-focused, values-driven, and genuinely fun to be a part of. We care about what we serve, who we serve it with-and we're bringing that energy to the coastal side of San Clemente. If you're ready to lead, grow, and be part of something fresh (literally and figuratively), let's talk. Luna Grill participates in E-Verify for all positions. E-Verify is an internet-based system operated by the US Department of Homeland Security (DHS), U.S. Citizenship and Immigration Services (USCIS) in partnership with the Social Security Administration (SSA) that allows participating employers to electronically verify the eligibility of new employees to work in the United States. E-Verify checks information provided on an employee's Form I-9 electronically against records contained in DHS and SSA databases. Luna Grill is an equal opportunity employer. We offer a welcoming and inclusive environment to our team members, job applicants, the guests we serve, and the communities we call home. Luna Grill also has a longstanding policy of providing a work environment that respects the dignity and worth of each individual and is free from all forms of discrimination, including harassment, because of race, color, sex, gender, age, religion or religious creed, national origin, ancestry, citizenship, marital status, sexual orientation, gender identity, gender expression, genetic information, physical or mental disability, military or veteran status, or any other characteristic protected by law.

Replies within 24 hours Benefits: Bonus based on performance Health insurance Paid time off Vision insurance Position Overview: We are seeking a dedicated Culinary Manager to oversee the back-of-house operations at our bustling restaurant. This role is pivotal in ensuring the efficient management of kitchen staff, food production, and inventory control. The Culinary Manager will work closely with restaurant leadership to maintain food cost efficiencies, uphold the highest standards of food safety and cleanliness, and ensure a seamless kitchen operation. Key Responsibilities: • Inventory and Ordering: Manage the ordering of food and kitchen supplies based on par systems and inventory needs. Oversee inventory to optimize food costs in conjunction with the back-of-house management team. • Staff Management: Schedule kitchen staff efficiently, making necessary adjustments to staffing levels to match business demands. Ensure all kitchen staff are well-trained and adhere to restaurant standards. • Quality Control: Oversee all aspects of food preparation and presentation to ensure consistently high quality. Conduct regular line checks, temperature logs, and food quality assessments. • Health and Safety Compliance: Enforce strict sanitation and safety standards in the kitchen, ensuring compliance with local, state, and federal health and safety regulations. • Communication: Maintain open lines of communication with all management levels to address any operational concerns promptly. Participate actively in management meetings to discuss and resolve operational issues. • System Maintenance: Implement and monitor back-of-house systems including prep lists, order guides, and daily walkthroughs to ensure operational excellence. Qualifications: • Proven experience in Culinary management or a similar role in a high-volume food service setting. • Strong background in large commissary or mass-volume food production. • Excellent leadership and organizational skills, with the ability to mentor and motivate a team. • High standard of cleanliness and an understanding of sanitation regulations. • Patient and empathetic with strong interpersonal skills. • Capable of multitasking efficiently in a fast-paced environment. • Physical ability to lift up to 50 pounds, stand for long periods, and handle the physical demands of a busy kitchen. • Familiarity with cost control, inventory management techniques, and scheduling software. • Experience with safety and food handling certifications (e.g., ServSafe). • Flexibility to work various shifts, including weekends, evenings, and holidays. Compensation: $70,000.00 - $85,000.00 per year Flecha by Mark Wahlberg, is an exuberant polished casual dining establishment where the past and present converge to craft unforgettable experiences. Our commitment to 'Mexican Redefined' honors culinary roots while exploring new horizons, sparking curiosity with every dish. As more than just a venue, Flecha infuses traditional Mexican cuisine with a modern twist, featuring fresh local ingredients and signature dishes crafted by skilled chefs.

Imagine your ideal job. Now add bowling, arcade games, amazing parties, and delicious food. Our Kitchen Managers combine their natural culinary ability with exceptional management skills. They're the guardians of our Food & Beverage program, bringing our nationally recognized menus to life, keeping standards high, and managing their kitchens efficiently. ESSENTIAL DUTIES: Get a glimpse of all you'll experience as a Kitchen Manager EMBRACE THE MENU Adhere to the company's mandated F&B menu and purchasing programs KEEP AN EYE ON THE NUMBERS Maintain budgeted revenue, costs of sales, labor, supplies, as well as operating cash flow as it relates to food operations; review monthly profit & loss statements and make adjustments as necessary GET THE PARTY STARTED Work with the Operations team and Sales staff to plan, supervise, and execute for all events, supervising the preparation and service of all food and beverage (in addition to cleanup); assist with cooking when needed PLAN LIKE A PRO Estimate food consumption and make purchases as appropriate from our specified food program; schedule staff efficiently to accommodate shifts in business volume ASSEMBLE AN ALL-STAR TEAM Work with the center's management to recruit, hire, train, and retain a rock star kitchen staff COMMIT TO QUALITY Ensure that our product quality, freshness, and presentation are always at company standard; supervise and oversee the preparation, portioning, garnishing, and storage of all food KEEP IT CLEAN Facilitate and manage all kitchen equipment maintenance and implement/conduct sanitation audits and cleaning schedules in order to comply with all local Department of Health (DOH) regulations. WHO YOU ARE: You're an experienced Kitchen Manager with a highly developed sense of customer service, great interpersonal/communication skills, and a high-level of profit and loss capability. You take accountability for your team (like any great leader) and your organizational skills are second to none. Our centers are fast-paced, high-volume retail environments that are as demanding to work in as they are rewarding. You'll be leading a team of lead cooks, cooks, dishwashers, and servers, and will report to and support your center's General Manager on all matters food-related. Experience prepping catered events or presenting food for other special events is desirable, but not essential. DESIRED SKILLS: Check out the desired skills below and see if you have what it takes to join our world-class team! 3+ Years of Kitchen Management Experience Bachelor's or culinary degree preferred Experience in high-volume retail, entertainment, hospitality, or restaurant venue Experience preparing banquet style events Current ServSafe certification is ServSafe instructor certification or ability to be certified is preferred WORK ENVIRONMENT/ PHYSICAL DEMANDS: Typical entertainment environment where you will walk, bend and stand for periods of time, and may lift objects with some assistance. #LI-FC1 Who We Are Lucky Strike Entertainment, formerly Bowlero Corp, is one of the world's premier location-based entertainment platforms. With over 360 locations across North America, Lucky Strike Entertainment provides experiential offerings in bowling, amusements, water parks, and family entertainment centers. The company also owns the Professional Bowlers Association, the major league of bowling and a growing media property that boasts millions of fans around the globe. For more information on Lucky Strike Entertainment, please visit ir.luckystrikeent.com. The pay range for this position is $26.00 to $30.00. Lucky Strike Entertainment offers performance-based incentives and a competitive total rewards package which includes healthcare coverage and a broad range of other benefits. Incentives and/or benefit packages may vary depending on the position. More details regarding benefits are available here: ************************************

At California Pizza Kitchen, we bring the biggest and best parts of ourselves to work and to our communities, and are guided by our ROCKS philosophy (Respect, Opportunity, Communication, Kindness and Service). We are committed to moving people forward and encourage everyone to apply their passion at CPK. So go ahead…be bold, be epic, be YOU! THE PERKS Comprehensive eight-week training program utilizing several methods of learning including online, book and shoulder-to-shoulder teaching. Tremendously passionate, one-of-a-kind company culture. Opportunities for growth and development. We love promoting from within! Unique electronic learning platform appropriately titled “The Proof” to engage continuous development. All the pizza you can eat! Manager meals while working and a Management Dine-Out card to enjoy with your family and friends. An environment where you can express your unique talents and skills. Employee driven assistance program called the Kindness Fund which lends a helping hand to our team members encountering life challenges. Industry competitive compensation package including bonus potential. Comprehensive benefits package, including medical, dental and vision and more. OUR EXPECTATIONS Delivering a phenomenal guest experience. Overseeing the day-to-day functioning of the kitchen, ensuring smooth coordination between food preparation, cooking, and plating. Maintain optimal workflow during peak periods and adapt, as necessary. Leading and inspiring the team with a people-first mentality to build on CPK's best in class culture. Building a team around hospitality and culinary execution and developing top talent to drive the business forward - fostering career growth and cross training for the team. Building sales, profitability, and guest counts. Managing the P&L for the restaurant. Meeting financial objectives by forecasting, adjusting labor expenditures, practicing portion controls, preparing budgets, and analyzing variances. Utilizing excellent communication skills, both verbal and written, to effectively interact with employees, guests, suppliers and senior management. Proficiency in Spanish is a plus. Maintaining a safe and healthy environment by establishing, following, and complying with sanitation standards and procedures WHO IS CALIFORNIA PIZZA KITCHEN We are passionate individuals committed to inspiring others by bringing California creativity to every meal! Founded in 1985, former federal prosecutors Rick Rosenfield and Larry Flax combined their fervor for food and fresh ingredients to create innovative, hearth-baked pizzas such as The Original BBQ Chicken, California Club and Thai Chicken that are created in a lively open kitchen. The concept gave California a place in the pizza revolution alongside Chicago and New York. CPK has since become the place for taste makers, rule breakers and earth shakers who conquer challenges by daring to work on the edge and thinking outside the box. REQUIREMENTS Minimum of two years BOH management experience in a high volume, faced paced restaurant. Strong communication skills - verbal and written. Exceptional leadership skills - ability to motivate, inspire and develop a team. Passionate about execution, hospitality and service. While performing the duties of this job the employee is frequently exposed to computer terminals. The noise level and temperature is moderate. The employee has the ability to sit, stand and/or walk for up to 10 hours a day. The employee is occasionally required to stoop, bend or kneel, lift up to 40 lbs. and perform other diverse physical tasks as needed. The vision requirements include: close vision, distance vision, peripheral vision, depth perception and ability to adjust focus. NOTE: CPK reserves the right to revise or change the position plan as the need arises. This position plan is not all inclusive of total job responsibilities nor does it constitute a written or implied contract of employment. A full job description, including physical demands of the job is available upon request. The current salary range for this position is USD $70,500 to $75,000 Various benefits are available for this position, including 401K, health, dental, vision, and disability insurance through CPK's designated providers. CPK regularly reviews its benefits offerings and may change benefits and providers from time to time. California Pizza Kitchen is an equal opportunity employer and does not discriminate against any applicant for employment based on race, color, religion, national origin, age, gender, or any other legally protected classification. Everyone has a seat at our table.

Head Chef - The Stand Are you a highly skilled and motivated individual with a passion for delicious food? Do you thrive in a fast-paced, high-volume restaurant environment? If so, we have an immediate opening for a Head Chef at The Stand! The Stand is a fast-casual dining restaurant with 20 locations across Orange County, Los Angeles, Santa Clara, and Houston Texas. As we continue to grow and open multiple locations, we are looking for highly skilled and motivated leaders to join our team. Head Chef Responsibilities: Training and mentoring kitchen team members Ensuring meal segment efficiency and production Food purchasing and food budgets Ensuring consistency and portioning of all food products Monitoring and ensuring upkeep, repair, and maintenance of all kitchen equipment Head Chef Required Skills: Salad, fry, grill, and expo experience Ability to oversee daily prep lists Display high-functioning organizational skills Ability to order according to budget/pars and ensure delivery receipt from vendors Proactive, punctual, and great communication skills Positive attitude and ready for a challenge Head Chef Perks and Benefits: Health, Dental, and Vision Plans for Team Members who qualify 401K Program (for those who qualify) Paid Meal Program (While Working) Employee/Family Meal Discount (While not Working) Sick pay (up to 48 usable hours per year) Paid Vacation Shoes for Crews Program (Reimbursement towards non-slip shoes) Monthly Cell Phone Allowance Discretionary Bonus + Participation in The Stand tip pool Opportunities for career advancement as we love to promote from within Schedule : 5 Days (40-45hrs x week) Working Conditions: Frequent walking and standing for long periods of time Ability to reach hands and arms in any direction and kneel and stoop repeatedly Repetitive bending, twisting, squatting, and reaching Repetitive use of hands, including single grasping, fine manipulation, pushing, and pulling Occasionally access high storage shelving with the use of a step ladder Lift and carry up to 50 lbs. Exposure to FDA-approved cleaning chemicals Exposure to varying temperatures, including steam, high kitchen temperatures, humidity, freezers, refrigerators, indoor air conditioning, and outdoor/patio conditions Location: Carmel Mountain 12045 Carmel Mountain Rd #303, San Diego, CA 92128, USA We are an equal opportunity employer, and also consider all qualified applicants regardless of criminal history in accordance with the City of Los Angeles' Fair Chance Initiative For Hiring Ordinance and the State of California's Fair Chance Act. * Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Work schedule Weekend availability Supplemental pay Tips Bonus pay Benefits Health insurance Dental insurance Vision insurance 401(k) Employee discount Paid time off

Join the XRG Team: Where Passion for Hospitality Meets Limitless Opportunities! At Xperience Restaurant Group (XRG), our foundation is built on the unwavering dedication of team members who exude a relentless passion for hospitality. We have set our standards high, never settling for anything less than the extraordinary, because at XRG, we believe in delivering not just meals but unforgettable eXperiences. If you're one of those individuals, we invite you to join our XRG Team! Why XRG? Here's a Taste of What We Offer: Competitive Pay and Partner Perks: Your hard work deserves recognition. Our generous bonus structure(s) through the Profit for Partners Program add an extra layer of reward to your hard work. We believe in rewarding excellence. Unique Culture: Our Core Values set us apart, making the XRG culture truly unmatched. Join the #XRGFam and eXperience the difference. Comprehensive Benefits: Medical, Dental, Vision, and 401(k) match* - because your well-being matters. Company-Paid Life Insurance: We've got you covered. Career Growth Opportunities: We thrive on promoting from within, fostering #XperienceRealGrowth for every team member. Professional Development Reimbursement Program: Invest in your future with our tuition reimbursement program. Employee Referral Program: Share the joy of being part of the XRG team with others. Safety & Compliance Incentives: Your well-being is our priority. Benefit from our Safety and Compliance Incentive Program as we maintain a secure and compliant work environment. Free Food: Enjoy monthly Meal Card allowances to use at any of our locations/brands. Time Off: Recharge and rejuvenate with paid vacation time. Your well-deserved breaks are essential to your productivity and overall happiness. Sick Time: Offered in eligible states (CA, CO, AZ, MA, MD, WA, NY, NV, IL), we've got you covered with paid sick leave. Financial Well-Being: Exclusive Credit Union Benefits, including Checking/Savings, Loans, and Financial Education. Partner Perks: Unlock discounted rates on theme parks, travel, apparel, sports tickets, and more! Life Beyond Work: Embrace additional benefits such as pet insurance, legal services, and much more! Join XRG, where every team member is a valued part of our journey. Discover a workplace that goes beyond expectations, a place where your passion meets endless possibilities. Certified Top Workplaces- 5 years running! Compensation Range: $75,000 - $82,000/Annually *Range(s) - DOE PURPOSE The Culinary Manager is responsible for oversite of the complete back of house operation to include controlling all food related costs, back of house team member labor costs, food quality and overall condition of the kitchen area. DUTIES & RESPONSIBILITIES Perform daily line check and safety walk throughs Responsible for food budget and cost control of food and labor Investigate and review all sub-standard food with BOH team Review the suppliers and its goods price every month Monitor food waste and find solutions to minimize food waste Work with Corporate Chef on menu development and engineering Keep the kitchen running smoothly and adequately stocked with all necessary goods Create an environment of trust and mutual respect Responsible for complete life cycle of all team members to include hiring, training, coaching/counseling, skill development and terminations Monitor and maintain highest standards of food and beverage quality, guest service, cost control, and consistency of service Manage staffing levels and controllable costs ensuring they are in line with budget Complete nightly logs and manager reports Monitor and enforce inventory controls Ensure accurate and thorough information regarding menu items and food allergen information is up to date Recognize and cultivate regular guests and repeat business Respond to guest concerns/complaints and correct errors or resolve complaints Comply with all safety and health department procedures and all state and federal liquor laws Maintain company safety and sanitation standards Ensure complete and proper check out procedures Assists and/ or completes additional tasks as assigned QUALIFICATIONS & SKILLS High School Diploma or equivalent required Bachelor's Degree in Culinary Arts preferred Proof of eligibility to work in the United States Valid Driver's License 21+ years of age Possession of or the ability to possess all state required work cards Minimum of three (3) to five (5) years of related experience Proficient in Windows MS Office, Open Table, Outlook Knowledge of profitability analysis and budgeting, cost of sales, payroll management, purchasing, receiving, inventories and cost controls Knowledge of state and local laws as it applies to labor and health code regulations Experience with POS systems and back office reporting systems Proper lifting techniques Guest relations Sanitation and safety Safe alcohol service Full service restaurant operations Ability to communicate effectively and assertively in the English language, both verbally and in writing with staff, clients, and the public WORKING CONDITIONS The working conditions described below are representative of those a team member encounters while performing the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties and responsibilities of this job. Small to medium office or shared work space Work indoors and/or outdoors, exposed to hot and/or cold surfaces, steam, and wet floors Work in an environment that is subject to varying levels of noise, crowds and smoke, the severity of which depends upon guest volume Fast paced, high volume, full service restaurant Work varied shifts to include days, nights, weekends and holidays PHYSICAL REQUIREMENTS The physical demands described below are representative of those that must be met by a team member to successfully perform the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. Ability to walk long periods of time Ability to stand for long periods of time Ability to use hands to handle, control, or feel objects, tools, or controls. Ability to repeat the same movements for long periods of time Ability to understand the speech of another person Ability to speak clearly so listeners can understand Ability to push and lift up to 50 lbs Ability to reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl DISCLAIMER This is a summary of duties, which you as a Culinary Manager are expected to perform in your normal course of work. It is by no means an all-inclusive list but is merely a broad guide of expected duties. You should understand that a job description is neither complete nor permanent; it can be modified at any time with or without notice.

Join the XRG Team: Where Passion for Hospitality Meets Limitless Opportunities! At Xperience Restaurant Group (XRG), our foundation is built on the unwavering dedication of team members who exude a relentless passion for hospitality. We have set our standards high, never settling for anything less than the extraordinary, because at XRG, we believe in delivering not just meals but unforgettable eXperiences. If you're one of those individuals, we invite you to join our XRG Team! Why XRG? Here's a Taste of What We Offer: Competitive Pay and Partner Perks: Your hard work deserves recognition. Our generous bonus structure(s) through the Profit for Partners Program add an extra layer of reward to your hard work. We believe in rewarding excellence. Unique Culture: Our Core Values set us apart, making the XRG culture truly unmatched. Join the #XRGFam and eXperience the difference. Comprehensive Benefits: Medical, Dental, Vision, and 401(k) match* - because your well-being matters. Company-Paid Life Insurance: We've got you covered. Career Growth Opportunities: We thrive on promoting from within, fostering #XperienceRealGrowth for every team member. Professional Development Reimbursement Program: Invest in your future with our tuition reimbursement program. Employee Referral Program: Share the joy of being part of the XRG team with others. Safety & Compliance Incentives: Your well-being is our priority. Benefit from our Safety and Compliance Incentive Program as we maintain a secure and compliant work environment. Free Food: Enjoy monthly Meal Card allowances to use at any of our locations/brands. Time Off: Recharge and rejuvenate with paid vacation time. Your well-deserved breaks are essential to your productivity and overall happiness. Sick Time: Offered in eligible states (CA, CO, AZ, MA, MD, WA, NY, NV, IL), we've got you covered with paid sick leave. Financial Well-Being: Exclusive Credit Union Benefits, including Checking/Savings, Loans, and Financial Education. Partner Perks: Unlock discounted rates on theme parks, travel, apparel, sports tickets, and more! Life Beyond Work: Embrace additional benefits such as pet insurance, legal services, and much more! Join XRG, where every team member is a valued part of our journey. Discover a workplace that goes beyond expectations, a place where your passion meets endless possibilities. Certified Top Workplaces- 5 years running! Compensation Range: $75,000 - $82,000/Annually *Range(s) - DOE PURPOSE The Culinary Manager is responsible for oversite of the complete back of house operation to include controlling all food related costs, back of house team member labor costs, food quality and overall condition of the kitchen area. DUTIES & RESPONSIBILITIES Perform daily line check and safety walk throughs Responsible for food budget and cost control of food and labor Investigate and review all sub-standard food with BOH team Review the suppliers and its goods price every month Monitor food waste and find solutions to minimize food waste Work with Corporate Chef on menu development and engineering Keep the kitchen running smoothly and adequately stocked with all necessary goods Create an environment of trust and mutual respect Responsible for complete life cycle of all team members to include hiring, training, coaching/counseling, skill development and terminations Monitor and maintain highest standards of food and beverage quality, guest service, cost control, and consistency of service Manage staffing levels and controllable costs ensuring they are in line with budget Complete nightly logs and manager reports Monitor and enforce inventory controls Ensure accurate and thorough information regarding menu items and food allergen information is up to date Recognize and cultivate regular guests and repeat business Respond to guest concerns/complaints and correct errors or resolve complaints Comply with all safety and health department procedures and all state and federal liquor laws Maintain company safety and sanitation standards Ensure complete and proper check out procedures Assists and/ or completes additional tasks as assigned QUALIFICATIONS & SKILLS High School Diploma or equivalent required Bachelor's Degree in Culinary Arts preferred Proof of eligibility to work in the United States Valid Driver's License 21+ years of age Possession of or the ability to possess all state required work cards Minimum of three (3) to five (5) years of related experience Proficient in Windows MS Office, Open Table, Outlook Knowledge of profitability analysis and budgeting, cost of sales, payroll management, purchasing, receiving, inventories and cost controls Knowledge of state and local laws as it applies to labor and health code regulations Experience with POS systems and back office reporting systems Proper lifting techniques Guest relations Sanitation and safety Safe alcohol service Full service restaurant operations Ability to communicate effectively and assertively in the English language, both verbally and in writing with staff, clients, and the public WORKING CONDITIONS The working conditions described below are representative of those a team member encounters while performing the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties and responsibilities of this job. Small to medium office or shared work space Work indoors and/or outdoors, exposed to hot and/or cold surfaces, steam, and wet floors Work in an environment that is subject to varying levels of noise, crowds and smoke, the severity of which depends upon guest volume Fast paced, high volume, full service restaurant Work varied shifts to include days, nights, weekends and holidays PHYSICAL REQUIREMENTS The physical demands described below are representative of those that must be met by a team member to successfully perform the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. Ability to walk long periods of time Ability to stand for long periods of time Ability to use hands to handle, control, or feel objects, tools, or controls. Ability to repeat the same movements for long periods of time Ability to understand the speech of another person Ability to speak clearly so listeners can understand Ability to push and lift up to 50 lbs Ability to reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl DISCLAIMER This is a summary of duties, which you as a Culinary Manager are expected to perform in your normal course of work. It is by no means an all-inclusive list but is merely a broad guide of expected duties. You should understand that a job description is neither complete nor permanent; it can be modified at any time with or without notice.

PANINI KABOB GRILL - KITCHEN MANAGER You know a million synonyms for the word 'slice'. As a cook, you are good with knives and every food item known to man. But you are even better with a team beside you, as you know the importance of teamwork. Our cooks know how to bring order to chaos and awesome to the table, with the level of exquisiteness that our guests expect. Position Summary: The kitchen is responsible for the overall operations of the back-of-house BOH and kitchen area of a restaurant. Kitchen managers purchase food and stock and make sure everyone is trained on proper food preparation and kitchen safety techniques. In addition, kitchen managers ensure that Panini Kabob Grill standards are upheld: the food looks good and is cooked properly, the proportions are correct, and it is cooked and served quickly. Kitchen managers also make sure that the kitchen is properly cleaned on a regular schedule, food is disposed of properly and the kitchen meets all sanitary standards. Requirements · Must have 2+ years of kitchen management experience in a full-service, moderate to high-volume restaurant. · Solid track record of success in previous assignments demonstrating upward career tracking. · Culinary school background a plus. · Ability to speak and understand Spanish a plus. · Ability to work ten-hour-plus shifts with the ability to stand, sit, or walk for extended periods of time. · Ability to grasp, lift, and/or carry up to 50 lbs as needed. · Finger/hand dexterity to operate kitchen machinery, knives, etc. · Ability to withstand changes in temperature, occasional smoke, steam, and heat and work in a confined area. · Must possess hearing, visual, and sensory abilities to observe and detect emergency situations; also to distinguish product, taste, texture, temperature, and presentation and preparation. We offer: · Benefits (Medical, Dental, Vision) · Career growth potential - we promote from within! · Employee Meal Benefits · and so much more! Please apply online today. Qualified candidates will be contacted for an interview. PKG is an Equal Opportunity Employer. View all jobs at this company

ROLE PURPOSE The Kitchen staff will ensure consistency in food quality, prepare orders in a short period of time, and prepare menu items in accordance with established recipes and guidelines. All of this must be done while maintaining a clean, safe, and sanity working area. RESPONSIBILITY · Show Passion and Commitment by preparing menu items accurately and promptly when ordered through point of sale system. · Show integrity by only making items ordered through the point of sale system and always doing the right thing. · Be of service and accommodate special requests whenever possible, with management approval, to create a positive and tailored experience for each guest. · Prepares dishes according to recipes to maintain quality and consistency throughout Cinepolis. · Cook menu items in cooperation with the rest of the kitchen staff to ensure that food comes out simultaneously, in high quality and in a timely fashion. · Remake items when instructed by a Supervisor or Manager. · Always Adhere to Food Handlers Safety guidelines including by not limited to the following: Keep all food items within safe temperatures, label all food correctly with dates, always avoiding cross contamination by washing hands and using correct tools and surfaces. · Maintain order and cleanliness by washing dishes and cleaning work area during the shift and at the end of shift. · Keeps all kitchen areas stocked with dry products and prep materials and restock dry goods consistently throughout shift and at end of shift. · Uses FIFO system to keep food fresh and eliminate waste. · Accurately maintain waste logs for all discarded items whether due to being expired or dishes made incorrectly/sent back. · Keep supervisor and kitchen manager up to date on inventory levels. · Maintain a positive and professional approach with coworkers and customers. · Work safely and at all times including using cutting gloves, asking for assistance if needed with moving heavy items, or staying hydrated from heat. · Lock and secure food and equipment. · Follow all opening, mid and closing procedures. · Attend and participate in trainings and meetings. · Other duties as assigned. QUALIFICATIONS · Must have at least 1 year of professional kitchen experience, culinary training preferred. Experience should include dishwashing, prep/cook, and expediating experience. · If does not meet experience requirements, position can start as a dishwasher and/or prep cook as an entry level with career growth potential. · ServSafe training certification preferred or must complete training and certification provided by Cinépolis prior to going on the line · Proficiency in kitchen operations and execution · Must have working knowledge of U.S. measurements, weight and volume · Ability to follow instructions on safe use of all chemical/cleaning materials · Must work effectively with supervisors and co-workers and with minimal supervision · Ability to meet deadlines- time management. · Ability to stand on feet for an extended period of time · Ability to walk, lift, twist, bend, reach, and handle food products on a frequent basis. · Good communication skills with support personnel and management and ability to work effectively with supervisors and co-workers in a high-volume setting. · Ability to handle difficult and stressful situations and issues in a positive manner · Bilingual in Spanish and English a plus, but not a requirement · Flexible working hours including holidays and weekends EMPLOYEE PERKS! Free Popcorn & Soda Free Employee Meal Food & Beverage Discount Free Movie Passes Please note, this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change or be added at any time per the business needs. Cinépolis USA is proud to be an Equal Employment Opportunity employer. We do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics.

Oversees daily back-of-house operations. focusing on food prep, staff management (hiring, training, scheduling). inventory control, cost management. ensuring strict health, safety, and quality standards are met for a smooth, efficient kitchen operation Maintain high standards for food quality, consistency, portion sizes, and presentation. Ensure kitchen equipment is clean and in good working order.

Job Description Looking to join a FUN and ENERGETIC working environment? WE WANT YOU! At Fat Tuesday we believe our people are the featured ingredient for what we do. As an employee you will earn a competitive wage as well as partake in our employee discount program! Come join our team and let's get this party started!! POSITION SUMMARY: The kitchen expo is ensures smooth communication and efficient service between the kitchen staff and the front-of-house team. Acts as a central point of contact, coordinating orders, monitoring food quality, and facilitating the timely delivery of dishes to customers. Key Responsibilities: Order Management: Expeditors receive, organize, and track all food orders, ensuring they are fulfilled accurately and promptly. Quality Control: They inspect each dish before it leaves the kitchen, ensuring it meets the restaurant's standards for presentation, accuracy, and quality. Communication: They act as a liaison between the kitchen staff and servers, relaying special requests, dietary restrictions, and any necessary adjustments to the kitchen. Food Delivery: In some cases, expeditors may also be responsible for running food to tables or assisting servers with delivery, especially in busy periods.

Summary/Objective The culinary/kitchen manager reports to the executive chef and is responsible for the assisting with the kitchen operation and compliance with policies and procedures, current federal, state and local standards, guidelines and regulations governing, as may be directed by the chef, food service, to assure that quality is provided on a daily basis. Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. · Supervises a staff, which involves direct and indirect responsibilities for interviewing, selection, training, motivating, wage and salary recommendations, and performance appraisal. · Enhances company posture on EEO/ADA by making a good faith effort to recruit, select, develop and retain protected class employees. · Assures that all unit staff attends required training in communication and safety as established by MMHCC and OSHA guidelines. · Assists in determining appropriate staffing levels. Makes hiring and firing recommendations to the executive chef. · Orients and trains staff in proper work practices when they are hired and conducts and evaluates retraining and refresher training. · Monitors unit staff to assure that they are following established safety and infection control policies and procedures including body mechanics and ergonomics. · Evaluates safe work practices in job performance reviews. · Ensures that unit staff actively participates in all fire safety and disaster preparedness drills in a safe and professional manner. · As a member of the food service unit management team, ensures that all unit staff attends and participates in all training programs established by MMH and OSHA guidelines. · Maintains safe working conditions and practices in the unit. · Assures that meals are prepared and delivered on time and in acceptable quantity and quality. · Provides necessary staff development and training to dietary aides to ensure meals are prepared and served in accordance with established policies and procedures. · Responds to oral and written feedback from customers on food quality and service. · Ensures that food service work areas are maintained in a clean and sanitary manner and in accordance with MMH and government standards. · Monitors food service staff to assure they are following established safety and sanitary regulations and procedures in the use of equipment and supplies. · Coordinates production service staffing in support of internal catering activities. · Prepares and compiles any necessary productivity reports, evaluations, studies, etc. · Participates in kitchen and committee meetings. · Complies with all safety rules and regulations. · Participates in continuing education opportunities for personal growth and development. Competencies 1. Communication Proficiency. 2. Customer/Client Focus. 3. Diversity and Inclusion. 4. Results Driven. 5. Stress Management/Composure. 6. Excellent Interpersonal Skills. Supervisory Responsibility This position manages all employees of the department and is responsible for the performance management and hiring of the employees within the department. Physical Demands The employee is occasionally required to sit; climb or balance; and stoop, kneel, crouch or crawl. The employee must frequently lift or move objects up to 10 pounds and occasionally lift or move objects up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Position Type/Expected Hours of Work This position is full-time and regularly requires long hours, weekend work and holidays. Travel Some travel is expected for this position. Required Education and Experience 1. High school diploma or GED. 2. Two years of management experience in a kitchen. Preferred Education and Experience 1. Culinary school certificate or degree. EEO Statement Spectrum Restaurant Management Group LLC provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

You know a million synonyms for the word 'slice'. As a cook, you are good with knives and every food item known to man. But you are even better with a team beside you, as you know the importance of teamwork. Our cooks know how to bring order to chaos and awesome to the table, with the level of exquisiteness that our guests expect. Position Summary: The kitchen is responsible for the overall operations of the back-of-house BOH and kitchen area of a restaurant. Kitchen managers purchase food and stock and make sure everyone is trained on proper food preparation and kitchen safety techniques. In addition, kitchen managers ensure that Panini Kabob Grill standards are upheld: the food looks good and is cooked properly, the proportions are correct, and it is cooked and served quickly. Kitchen managers also make sure that the kitchen is properly cleaned on a regular schedule, food is disposed of properly and the kitchen meets all sanitary standards. Requirements: Must have 2+ years of kitchen management experience in a full-service, moderate to high-volume restaurant. Solid track record of success in previous assignments demonstrating upward career tracking. Culinary school background is a plus. The ability to speak and understand Spanish is a plus. Ability to work ten-hour-plus shifts with the ability to stand, sit, or walk for extended periods of time. Ability to grasp, lift, and/or carry up to 50 lbs as needed. Finger/hand dexterity to operate kitchen machinery, knives, etc. Ability to withstand changes in temperature, occasional smoke, steam, and heat, and work in a confined area. Must possess hearing, visual, and sensory abilities to observe and detect emergency situations; also to distinguish product, taste, texture, temperature, and presentation and preparation. We offer: Benefits (Medical, Dental, Vision) Career growth potential we promote from within! Employee Meal Benefits and so much more! Please apply online today. Qualified candidates will be contacted for an interview. PKG is an Equal Opportunity Employer. View all jobs at this company