Kitchen manager jobs in OFallon, MO

The ideal candidate will have experience leading a team and managing the daily operation of the business. They will be responsible for maintaining the standard of work from employees as well as onboarding and hiring new team members. Responsibilities Provide leadership and direction to a team of people Manage operations and finances of business Recruit and train new hires on business practices Drive development of employees Ensure that quality of work or service is maintained Qualifications Management and Customer Service experience Strong administrative skills Demonstrated ability to lead Comfort working with budgets, payroll, revenue and forecasting Strong communications skills

Job Description Back of the house assistant to the general manager and head chef. Duties include management of all daily operations, management of staff, kitchen maintenance, and cost of goods.

Job DescriptionKitchen Manager Seeking Experienced Kitchen Manager's or Executive Chefs who are looking to work for an organization that is continuing to grow. Benefits: Starting Minimum Salary: $52,000 Bonus Opportunities Medical Life Insurance Vacation & Sick Days Training Program and Career Path The ideal candidate will embody the company's mission of 100% Guest Satisfaction, 100% of the Time and reflect the qualities of an Ideal BHG Employee: Humility, Encouraging, Caring, Personable, and Teamwork Oriented . Requirements, Qualifications, and Conditions Education or Experience - Minimum of two-year related experience; or certificate from college or technical school in related field; or equivalent combination of education and one year experience. Training Program - Participation in Core Values Training Program at 1 or more locations, travel may be required, hotel accommodations are covered by BHG. Language Skills - Ability to effectively communicate through reading, writing, and speaking English; Spanish speaking skills not required but encouraged - Language learning program offered. Computer Skills - Basic computer knowledge and proficiency of Microsoft programs such as Word and Excel are required, Knowledge of other systems such as Toast and 7Shifts are not required but encouraged. Work Environment - Must be able to work a flexible schedule, must be able to continuously stand for long periods of time, comfortable working with hot equipment such as hot wells and cold equipment such as walk-in coolers. Physical Requirements - Must be able to move loads up to 100 lbs. through the restaurant; bending, kneeling, and climbing to reach equipment and products will occasionally be required. Typical responsibilities: Lead and motivate the culinary team, promoting a positive, inclusive work environment that fosters collaboration, creativity, and professional growth. Collaborate with the Corporate Chef to develop innovative and seasonally inspired menus, using fresh, locally sourced ingredients whenever possible. Ensure all food items are prepared and served in accordance with established recipes, portion control guidelines, and presentation standards. Maintain a well-organized and efficient kitchen, optimizing workflow, and implementing effective systems for inventory management, ordering, and cost control. Monitor food quality and freshness, actively participating in regular inspections, and taking appropriate corrective actions when necessary. Assist in training and mentoring kitchen staff, providing guidance on proper cooking techniques, safety procedures, and sanitation practices. Stay up to date with industry trends and best practices, continuously seeking opportunities to enhance culinary skills and knowledge. Collaborate with the front-of-house team to ensure smooth communication, efficient service, and prompt resolution of any guest concerns or special requests. Adhere to all food safety and sanitation regulations, promoting a safe and clean working environment. Company Overview BHG is all about creating memorable experiences for every guest, every time. Any restaurant can take an order and offer a refill. At BHG, we want more than an order taker, we want an experience maker. From the time the guest walks in the door until the time that they leave, we need to exceed their expectations 100% of the time. Based in Lexington, KY, Bluegrass Hospitality Group is the home of unique restaurant concepts including Malone's, Malone's Prime Events & Receptions, Harry's, Drake's, Aqua Sushi, and OBC Kitchen, spanning 7 states and employing over 3000 team members. Though we have many concepts, our Mission is the same: 100% Guest Satisfaction, 100% of the Time. We recognize that our success depends on the quality of people we Hire and Develop and our willingness to radically invest in them by: Creating Opportunity Communicating Well Providing Exceptional Training Delivering Continuous Feedback and Accountability Powered by JazzHR 6mXZH2j9nA

Job Description As a Kitchen Manager, you'll be responsible for overseeing all kitchen operations, ensuring food quality, managing kitchen staff, and maintaining food safety standards. You'll work closely with the management team to control costs, optimize efficiency, and create a great work environment for the kitchen crew. Key Responsibilities: • Team Leadership & Training: Hire, train, and manage kitchen staff to ensure a high-performing team • Food Quality & Consistency: Oversee food preparation, cooking, and presentation to meet restaurant standards • Inventory & Ordering: Manage food costs, order supplies, and track inventory to minimize waste • Kitchen Operations & Efficiency: Ensure a smooth, organized, and clean kitchen workflow • Safety & Compliance: Enforce food safety, sanitation, and workplace safety regulations (ServSafe certification preferred) • Scheduling & Labor Management: Develop efficient schedules to optimize labor costs while maintaining productivity • Problem-Solving & Communication: Work closely with front-of-house management to ensure seamless service • Menu Execution & Innovation: Assist with menu planning, new recipes, and seasonal specials What We're Looking For: • Experience: 2+ years in a Kitchen Manager, Sous Chef, or similar leadership role • Culinary Knowledge: Strong understanding of cooking techniques, food safety, and kitchen operations • Leadership Skills: Ability to train, coach, and motivate a team • Organization & Time Management: Able to handle multiple priorities in a fast-paced environment • Financial Acumen: Understanding of food costs, labor costs, and budget management • Problem-Solving Mindset: Quick thinker who can handle challenges during service

THE KITCHEN MANAGER: the HEART of our operations. As the leaders of the kitchen, KMs are the culinary experts who keep our kitchens in pristine operating conditions. You get to select and motivate an elite group of back-of-house employees and manage the costs to ensure the overall financial success of the location. What we are looking for! You love working in a fast-paced, multi-faceted restaurant/entertainment scene You can communicate to your team in a way that inspires FUN! There isn't a station you cannot work and a team you cannot lead You can handle 100K days & working an average of 50-hour work weeks You enjoy new menu rollouts and love introducing new food items to our guests You thrive on instant satisfaction! There's nothing better than improving someone's experience or encouraging your team to elevate their performance Requirements: 21+ years of age 3+ years of Restaurant/Hospitality experience Proficient in managing the cost of goods sold and labor Ability to lead a team to create a memorable guest experience Proven experience in kitchen management Strong business acumen The ability to work weekends, nights, and holidays Not afraid to work in a fast-paced, noisy environment with distracting conditions What will you be doing daily? You are the head coach of a talented group of BOH employees, and you are responsible for hiring, training, developing, and retaining the best team possible Create a well-maintained, safe, secure, and sanitary environment for all guests and staff Managing food costs, tracking waste, and controlling kitchen labor costs Understanding, managing, and practicing safe food-handling procedures Collaborate with the rest of the management team to drive financial results and optimize profitability in your location PERKS! Competitive salary Quarterly bonus program Health, Dental, Vision, Long & Short-term Disability Employee Assistance Program Buster's Legacy Fund (Supports team members during difficult times) 401K matching plan FREE food FREE gameplay Large leadership team = multiple managers per shift FUN work environment Grow your career! Two FUN brands (Dave & Buster's and Main Event Entertainment) under one roof = Double the growth opportunities Dave & Buster's Inc./Main Event Entertainment is an Equal Opportunity Employer Salary Range: 67339 - 79222 We are an equal opportunity employer and participate in E-Verify in states where required.

Hiring good people, training them for excellence, and giving them room to grow is what sets us apart from others. We are looking for friendly, dependable, honest, hardworking individuals to complement our positive culture and team. At So Hospitality Group, we want to bring together caring, intelligent, innovative people who love to serve and lead others and are looking to join a growing company. So Hospitality Group currently consists of 3 different restaurant brands in multiple cities and growing, so your opportunities are endless! Job Summary Responsible for proper preparation and maintaining of BOH and execution of the entire Brands menu. Maintains a clean and organized workstation with keeping sanitation and safety as the highest priority. Prepares items according to proper recipe and portion size outlined in the training manual. Helps with food inventory on a daily basis. Deals with co-workers and guests in a professional manner to ensure total guest satisfaction. Responsibilities Assist all activities for the Culinary Manager, General Manager, Restaurant Manager, and Assistant Restaurant Manager Responsible for routine cleaning, set up and breakdown of the cook line, hood, and all equipment. This includes all preparation required to fryer, wok, grill, pantry, and other stations efficiently and smoothly Prepares all cooked related items according to recipes, portion size, presentation and quality standards dictated by the Drunken Fish BOH Training Manual Greet guests in a professional, friendly and courteous manner whenever possible. Informs guest of specials and menu changes; makes suggestions and answers questions regarding BOH menu Keeps track of all BOH items being served to assure they are entered correctly in the POS Maintains a professional and congenial relationship with customers and provides them with professional, friendly and courteous service Observes each guest to ensure that they are satisfied with the food service. Communicates with server to inform them of the customers needs; helps respond to any additional requests and informs server when the meal has been completed Throughout shift, maintains a clean and organized workstation keeping sanitation and safety as the highest priority Assists with the preparation of sushi ingredients when time permits Follow direction well and helps maintain a positive working environment Keeps management informed of inventories and immediately reports any defective products and equipment Follows all federal, state, and local laws, codes and regulations outlined by management and the Drunken Fish Employee Handbook Skills and Abilities Ability to interact with guest and fellow coworkers Organized Strong knifing skills is a must Excellent communication skills Ability to multi task and show flexibility during high/low volume periods. Education/Qualifications Experience in the restaurant industry is a plus Culinary degree a plus Sushi experience a plus Approved food handling training required by local laws Benefits/Perks Employee Discounts Opportunity for Fast Advancement Competitive Pay Direct Deposit

Job Description Nacho Mama's, a fun and fast-paced Tex-Mex restaurant in St. Louis, MO, is hiring an experienced Kitchen Manager to lead our back-of-house operations. This is a hands-on leadership role for someone passionate about great food, teamwork, and keeping the kitchen running smoothly every shift. If you've worked as a restaurant kitchen manager, culinary manager, or back-of-house supervisor, this is your chance to grow with one of St. Louis's favorite local restaurants. Responsibilities: Manage all kitchen operations, including prep, line, and dish teams. Ensure food quality, consistency, and portion control across all menu items. Train, coach, and schedule kitchen staff for efficiency and performance. Control inventory, food cost, and ordering with minimal waste. Maintain a safe, clean, and compliant kitchen that meets all food safety standards. Collaborate with front-of-house managers to ensure smooth service. Monitor kitchen equipment and coordinate repairs or replacements as needed. Lead by example with professionalism, energy, and attention to detail. Qualifications: 2+ years of experience as a Kitchen Manager or Lead Cook in a restaurant setting. Strong leadership and team management skills. Excellent understanding of food safety and sanitation procedures (ServSafe preferred). Experience in Tex-Mex, casual dining, or fast-casual restaurants is a plus. Ability to thrive in a high-volume, fast-paced kitchen. Reliable, organized, and able to work flexible shifts including weekends. Benefits: Competitive pay based on experience Growth opportunities within the company Employee meals and discounts Positive, team-driven culture

Benefits: Employee discounts Free food & snacks Opportunity for advancement Paid time off Training & development Wellness resources Hiring good people, training them for excellence, and giving them room to grow is what sets us apart from others. We are looking for friendly, dependable, honest, hardworking individuals to complement our positive culture and team. At So Hospitality Group, we want to bring together caring, intelligent, innovative people who love to serve and lead others and are looking to join a growing company. So Hospitality Group currently consists of 3 different restaurant brands in multiple cities and growing, so your opportunities are endless! Job Summary Responsible for proper preparation and maintaining of BOH and execution of the entire Brand's menu. Maintains a clean and organized workstation with keeping sanitation and safety as the highest priority. Prepares items according to proper recipe and portion size outlined in the training manual. Helps with food inventory on a daily basis. Deals with co-workers and guests in a professional manner to ensure total guest satisfaction. Responsibilities Assist all activities for the Culinary Manager, General Manager, Restaurant Manager, and Assistant Restaurant Manager Responsible for routine cleaning, set up and breakdown of the cook line, hood, and all equipment. This includes all preparation required to fryer, wok, grill, pantry, and other stations efficiently and smoothly Prepares all cooked related items according to recipes, portion size, presentation and quality standards dictated by the Drunken Fish BOH Training Manual Greet guests in a professional, friendly and courteous manner whenever possible. Informs guest of specials and menu changes; makes suggestions and answers questions regarding BOH menu Keeps track of all BOH items being served to assure they are entered correctly in the POS Maintains a professional and congenial relationship with customers and provides them with professional, friendly and courteous service Observes each guest to ensure that they are satisfied with the food service. Communicates with server to inform them of the customer's needs; helps respond to any additional requests and informs server when the meal has been completed Throughout shift, maintains a clean and organized workstation keeping sanitation and safety as the highest priority Assists with the preparation of sushi ingredients when time permits Follow direction well and helps maintain a positive working environment Keeps management informed of inventories and immediately reports any defective products and equipment Follows all federal, state, and local laws, codes and regulations outlined by management and the Drunken Fish Employee Handbook Skills and Abilities Ability to interact with guest and fellow coworkers Organized Strong knifing skills is a must Excellent communication skills Ability to multi task and show flexibility during high/low volume periods. Education/Qualifications Experience in the restaurant industry is a plus Culinary degree a plus Sushi experience a plus Approved food handling training required by local laws Benefits/Perks Employee Discounts Opportunity for Fast Advancement Competitive Pay Direct Deposit Compensation: $16.00 - $21.00 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. Company Description There's always a seat at the table for genuine, warm hospitality. At So Hospitality Group, our shared values are simple: provide delightful, sustainably sourced food and sincere service to the guests we're lucky enough to welcome into our brands every single day. Hiring good people, training them for excellence, and giving them room to grow is what sets us apart from others. We are looking for friendly, dependable, honest, hardworking individuals to complement our positive culture and team. At So Hospitality Group, we want to bring together caring, intelligent, innovative people who love to serve and lead others and are looking to join a growing company. So Hospitality Group currently consists of 3 different restaurant brands in multiple cities and growing, so your opportunities are endless!

Job Details Express Mart Festus West - Festus, MODescription We encourage all to apply, and welcome candidates with disabilities. HSOs employee value proposition: We evaluate, hire, train, and coach employees who are engaged, inspired, and humble. Our goal is to ensure a better day for our team members by expecting them to bring their best selves to work and carry it home to their families each day. We believe in the whole person approach to leadership and will provide resources allowing you to make your vision of yourself a reality. JOB DESCRIPTION Summary/Objective: We are seeking an experienced and organized Kitchen Manager to oversee the operations of our convenience store's kitchen. The Kitchen Manager will be responsible for managing the kitchen staff, maintaining inventory, ensuring food safety standards are met, and ensuring the kitchen is clean and organized. This position reports directly to the Food and Beverage manager but collaborates with the Store Manager of the store in which they work. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Essential Functions: Manage kitchen staff, including scheduling, training, interviewing, and performance management Monitor and meet labor hour goals as set out by VP of Retail Oversee inventory management, including ordering and controlling waste Responsible for food quality and following food safety guidelines, which includes but is not limited to, food temperatures, food hold times, food prep, etc. Manage food preparation, cooking, and presentation ensuring consistency and quality Maintain a clean and organized kitchen, ensuring that all equipment is in good working order Ensure all kitchen records and documentation are accurate and up-to-date Adhere to budget and cost control measures Qualifications Requirements: Kitchen manager experience preferred Knowledge of food safety and sanitation regulations and best practices Excellent communication and interpersonal skills Strong organization and time-management skills Ability to work in a fast-paced environment and multitask Supervisory Responsibilities: This position is responsible for managing the food service workers at their store. Work Environment: This job operates in a kitchen environment within a convenience store. Physical Demands: The Physical Demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. While performing the duties of this job, the employee is regularly required to talk and hear. This position is very active and requires standing, walking, bending, kneeling, stooping, crouching, crawling, and climbing all day. The employee must frequently lift and/or move items over 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/Hours of work: This position will work mornings, afternoons, and evenings, depending on availability and scheduling. This position is a full-time position. Travel: No travel required for this position. Required Education and Experience: Kitchen management experience preferred, convenience store experience is a plus. EEO Statement: Home Service Oil Co & express mart is an Equal Opportunity Employer that does not discriminate on the basis of actual or perceived race, color, creed, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and pregnancy-related conditions), gender identity or expression (including transgender status), sexual orientation, marital status, military service and veteran status, physical or mental disability, genetic information, or any other characteristic protected by applicable federal, state or local laws and ordinances. Home Service Oil Co & express mart's management team is dedicated to this policy with respect to recruitment, hiring, placement, promotion, transfer, training, compensation, benefits, employee activities, access to facilities and programs and general treatment during employment.

Job DescriptionResponsibilites include: Hiring and training staff Scheduling Inventory and Ordering Management of all daily operations Management of staff Maintaining a clean and organized kitchen. Kitchen maintenance, and cost of goods.

JOB TITLE Regional Food Service Manager DEPARTMENT Food Service REPORTS TO Food Service Director GENERAL JOB DESCRIPTION The Regional Food Service Manager is responsible for the proper and efficient operation of each of the Company's food service operations, within Company policy, in such a manner as to ensure that the operations contribute to the increased profitability of the Company. This includes all prepared food items; branded and unbranded, packaged and non-packaged as well as the coffee, fountain, and frozen beverage items. DUTIES & RESPONSIBILITIES • Adhere to all Company policies and procedures and ensure all food service staff to do the same • Adhere to all city, county, and state health and food safety regulations; • Select the right product mix for each retail location based on customer needs/wants in each geographic region • Be able to operate various cash registers in use at our operations • Examine market trends to determine type of clientele that visit stores and information about upcoming trends or advances in food service • Ability to efficiently and effectively use email, spreadsheets, word processing, database, and inventory-control software • Attend trade shows and seminars • Evaluate suppliers for accuracy of orders, timely shipping, and quality of product • Accurately track sales, costs, margins, and traffic patterns for individual food service operations, and prepare reports on the above as requested by the Retail Operations Director • Train staff on maintaining clean, eye-pleasing displays of food • Perform specific tasks as assigned by the Food Service Director • Project a positive image of the Company and retail locations at all times • Aggressively maintain proper balance between food quality and cost by partnering with suppliers and actively negotiating vendor agreements • Ensure that individual deli managers provide initial and ongoing training/guidance to food service associates in areas of employee safety, food safety and quality, customer service, hours of operation, equipment operation, cash control, and inventory control • Work with Food Service Director, and the other Regional Food Service Managers to reduce inventory shrink, product loss and waste • Coordinate the management of day-to-day operations within individual food service locations in the absence of the assigned manager with the Store Manager and Area Manager • Train managers on food service operations • Notify the appropriate manager(s) of any personnel situations or policy violations having an adverse effect on any location's operating performance • Ensure the food service operations meet customer satisfaction and Company profitability goals • Maintain ServSafe Certification • Maintain an adequate schedule of promotions and specials • Assist in recruiting/developing and training food service managers from both internal and external sources • Set pricing for products in retail locations to maintain competitive edge and maximize profitability • Test and promote new menu items designed to increase sales and customer interest • Advise the Company of any actions/situations that pose a threat to any employee, customer, or guests. • Observe safety and security procedures and uses equipment and materials properly. • Ability to work effectively both independently and as part of a team. • Positive attitude, eagerness to learn, and a proactive approach. • Excellent analytical, problem-solving, and organizational skills. • Ability to multitask and prioritize in a fast-paced environment. EXPERIENCE, EDUCATION, & TRAINING • Bachelor's degree in Business preferred but not required • 1-2 years' food service experience WORKING CONDITIONS WORK ENVIRONMENT • While performing the duties of this job, the employee is frequently exposed to fumes or airborne particles, moving mechanical parts and vibration. • The employee is occasionally exposed to a variety of conditions involving cooking/kitchen/freezer. • The noise level in the work environment can be loud. PHYSICAL ABILITIES • Be able to lift up to 50 pounds, carrying cases of merchandise and moving equipment as needed • Be able to stock storage areas and coolers • Be able to lift up to 50 pounds, carrying cases of merchandise and moving equipment as needed • Be able to climb a ladder HOURS / SHIFTS Monday-Friday FLSA STATUS Exempt DIRECT REPORTS Deli Managers Employee Name (printed) Employee Signature Date

Job Description The Manager - Food & Nutrition, is responsible for overseeing the food service and clinical nutrition operations, ensuring high-quality, safe nutritious meals, formula and supplements are provided for patients, caregivers, and staff. This role includes maintaining compliance with health and safety regulations, managing third-party food service vendors including food trucks, market and optimizing efficiency across all kitchen and dining areas. Duties & Responsibilities Provides overall leadership and supervision for the Dietary Cooks, Dietitians, and support staff within the department. Oversees staffing schedules, daily assignments, and workload distribution for both kitchen and dietitian teams; adjusts staffing levels to ensure uninterrupted service and adequate patient coverage. Oversees patient meal service, ensuring menus, modified diets, nourishments, and supplements are prepared accurately and delivered at specified times. Ensures high-quality food options for caregivers and staff, including meal programs, grab-and-go offer-ings, and accessible options accommodating dietary needs and varying schedules. Supervises and evaluates third-party food vendors and hospital-approved food trucks; monitors quality, cost, and satisfaction, adjusting offerings for continuous improvement. Manages inventory processes, purchasing of food and supplies through approved distribution channels, and maintenance of adequate kitchen stock. Oversees vendor contracts, performance, and service agreements, including nutrition product vendors and equipment suppliers. Conducts vendor performance reviews, identifies delivery or quality issues, and maintains strong suppli-er relationships. Ensures compliance with HACCP, sanitary regulations, food safety standards, the Diet Manual, and all relevant policy and procedure manuals. Partners with the Lead Dietitian to ensure effective collaboration between dietitians, cooks, nursing, therapy, and medical teams; supports the implementation of all patient-specific nutrition protocols. Maintains standards for menu variety, nutritional adequacy, allergen safety, texture modifications, and special diets, ensuring alignment with clinical best practices. Monitors food quality-appearance, temperature, taste, texture-and patient satisfaction. Reviews food service systems for efficiency, minimizing waste, and optimizing storage and procurement. Identifies cost-saving opportunities. Maintains financial accountability by tracking food costs, supply usage, vendor invoices, and department operational budgets. Develops, updates, and enforces policies, procedures, and standardized workflows for all food service activities. Ensures development and use of standardized recipes and portion control standards across all diet types. Maintains sanitation and food safety standards in accordance with municipal, state, and federal regula-tions. Hires, trains, mentors, and evaluates dietary staff and dietitians; manages performance issues in align-ment with HR policies. Fosters a culture aligned with Ranken Jordan's core values: Play, Respect, Excellence, Collaborative Teamwork, and Compassion. Designs and optimizes operational workflows using principles from documented user stories (prep, ser-vice, production, dietary ticketing, cleanliness, stocking, and equipment workflows). Maintains accurate dietary records and compliance documentation. Collaborates with the Director of Operations and other departments on cross-functional initiatives, special projects, wider committee commitments, and process improvement. Performs other duties as assigned. Qualifications: A minimum of two (2) years of management or leadership experience required. Registered Dietitian or Certified Dietary Manager within 1 year of hire required. Prior experience in healthcare food and nutrition is preferred. Leadership skills and proven ability to foster culture, retain employees, and develop teams. Strong interpersonal and communication skills. Ability to provide training and direction while managing accountability. Strong financial acumen with the ability to create and control budgets. Exceptional organizational skills; able to manage multiple priorities. Demonstrates ability to work independently as well as collaboratively with staff and leaders from other departments. High attention to detail and process management. Proficiency in Microsoft Outlook and Office Suite (Word, Excel, PowerPoint, etc.). Physical Demands: These include stooping, kneeling, crouching, reaching, grasping, pulling, pushing, standing, carrying and lifting of light loads (up to 35 lb.) as necessary.

Employment Type: Full-Time, Onsite Segment: Education The Role at a glance: We are looking to add a charismatic, experienced, and motivated Catering Manager to our Food Service team at the University of Missouri St. Louis. As a Catering Manager, you will work alongside and lead a catering staff to ensure the success of multiple catering events in a variety of venues. #LI-SC1 #BOOST What you'll be doing: Scheduling, managing and coordinating daily, weekly, and monthly catering events Collaborating with Culinary Team to ensure correct catering meal preparation. Actively participate in the preparation and presentation of meals and beverages at all catered events Ensuring adherence to safety and sanitation policies and procedures at all catering events. Tracking and presenting catering results to management Addressing internal and external client and guest needs and concerns. What we're looking for: The ideal candidate will be highly organized, detail-oriented, and capable of managing multiple events simultaneously-from intimate gatherings to large-scale functions. This role requires strong leadership, exceptional communication skills, and the ability to coordinate logistics, staff, and client needs to deliver outstanding service and seamless event execution Must-haves: At least three years' experience in high volume foodservice catering position Fluent with invoice creation billing and tracking software Strong leadership, communication, and customer service skills Ability to see the bigger picture, anticipate needs, and make proactive decisions that support overall success Nice-to-haves: Previous experience in higher education or institutional catering Where you'll be working: University of Missouri Compensation Range $60,000 per year Our Benefits: Medical (FT Employees) Dental Vision Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity Discount Program Commuter Benefits (Parking and Transit) EAP 401k Sick Time Holiday Pay (9 paid holidays) Tuition Reimbursement (FT Employees) Paid Time Off About Elior Collegiate: Elior Collegiate Dining is rewriting the rules of campus dining, serving up bold flavors, fresh ideas, and high-impact experiences that fuel student life. We partner with forward-thinking colleges and universities to create vibrant, customized dining programs that spark connection, celebrate culture, and make food a defining part of the college journey. About Elior-North America: Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth. At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you've gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments. Disclaimer: This job description can be revised by management as needed.

Kitchen Lead is responsible for leading the kitchen operations staff by preparing ingredients, cooking food, and ensuring the kitchen is clean and organized. This role involves working closely with other kitchen staff and location managers to provide high-quality dining experience for our guests. Key Responsibilities: Food Preparation: Prepare ingredients by washing, chopping, and measuring items. Assist with the preparation of menu items according to recipes and standards. Ensure all food is prepared in a timely manner and to the highest quality. Cooking: Cook menu items in cooperation with the rest of the kitchen staff. Ensure food is cooked to the correct temperature and follows health and safety guidelines. Plate and garnish dishes according to the restaurant's standards. Kitchen Maintenance: Maintain a clean and organized work area, including kitchen stations and equipment. Follow cleaning schedules for kitchen equipment, floors, and other surfaces. Wash dishes, utensils, and other kitchen items as needed. Inventory Management: Assist with the receiving and storage of deliveries. Monitor inventory levels and report shortages or issues to the Kitchen Manager. Ensure proper storage and rotation of ingredients to maintain freshness and reduce spoilage. Teamwork and Communication: Work collaboratively with other kitchen staff to ensure smooth kitchen operations. Communicate effectively with the Kitchen Manager, Head Chef, and other team members. Assist with training new kitchen staff as needed. Health and Safety Compliance: Follow all health and safety regulations, including food handling and sanitation standards. Report any safety hazards or issues to the Kitchen Manager immediately. Participate in regular health and safety training. Servsafe Certification required Hep A required Reporting Closing Reports Inventory Reports Qualifications: One Year Previous kitchen experience required. Basic understanding of cooking methods, ingredients, and kitchen equipment. Ability to work in a fast-paced environment and handle pressure. Strong organizational and multitasking abilities. Excellent communication and teamwork skills. Ability to follow instructions High school diploma or equivalent preferred. Must be able to work evenings and holidays as needed. Ability to stand for extended periods and lift heavy items (up to 50 lbs). Fast-paced kitchen environment with exposure to heat, noise, and various cooking equipment.

VACANCY - 2 Open Positions Work Hours: 7.75 Hours per Day JOB SUMMARY/PURPOSE: To collect monies for all meals and to properly record meals for government reimbursement, supervise others, prepare breakfast and lunch daily, set-up and clean-up of cafeteria area. ESSENTIAL FUNCTIONS: Arranges food and beverage items for the purpose of serving them to students and staff in an efficient manner. Cleans utensils, equipment, and the storage, food preparation and serving areas for the purpose of maintaining sanitary conditions. Inspects food items and/or supplies for the purpose of verifying quantity, quality, and specifications of orders and/or complying with mandated health standards. Inventories food, condiments, and supplies for the purpose of ensuring availability of items required for meeting projected menu requirements. Maintains equipment, storage, food preparation and serving areas in a sanitary condition for the purpose of complying with current health standards. Monitors kitchen and cafeteria areas for the purpose of ensuring a safe and sanitary working environment. Participates in unit meetings, in-service training, workshops, etc. for the purpose of conveying and/or gathering information required to perform job functions MINIMUM QUALIFICATIONS: High School Diploma or it's Equivalent Ability to lift about 50 pounds. Ability to work within the rules of sanitation. Ability to work without supervision. Ability to follow instructions. Ability to precisely count inventory while keeping accurate records. Ability to create a positive working environment by encouraging teamwork. Ability to maintain accurate inventories levels through proper ordering. Supervise others. Has a current Sanitation Certificate. Excellent organizational skills. Strong communication skills. Computer skills regarding all functions that relate to the point-of-sale system, Word and Excel. Knowledge of food preparation and presentation. Knowledge of catering and special events. DUTIES/RESPONSIBILITIES: General Duties Record meals on the computer. Responsible for the collection of all monies. Responsible to balance the drawer at the end of breakfast, ROA or lunch. Responsible with the preparation of daily meals. Set up the steam table and serve meals; restock steam table. Break down and clean the steam table after serving. Responsible with the clean up of cafeteria area. Responsible with stocking storeroom and cooling units. Maintain a sanitary work environment. Responsible to take accurate inventory levels through proper ordering. Supervise others. Responsible to precisely count inventory while keeping accurate records. Perform other related duties as assigned. PHYSICAL DEMANDS: (also see Physical Demands Checklist, attached) See Below WORK ENVIRONMENT / CONDITIONS: Kitchen environment EQUIPMENT / TOOLS/ MATERIALS USED: Oven, stove, dishwasher, cooking utensils, computer, dolly, warmer, garbage disposal, cleaning tools, steam tables, chemical for kitchen, can opener, slicer, big bertha. REQUIRED PERSONAL PROTECTIVE EQUIPMENT: Gloves, hair net or visor, hot pads, goggles, protective gloves. Instructions: Based upon a typical workday Never Occasionally Often Frequently place a checkmark in the appropriate column. 0 hours 1-3 hours 3-6 hours Over 6 hours Constant Lifting: 0 - 20 lbs x 20 - 50 lbs x 50 - 100 lbs x Over 100 lbs x Carrying: 0 - 20 lbs x 20 - 50 lbs x 50 - 100 lbs x Over 100 lbs x Moving\Pushing\Pulling 0 - 20 lbs x 20 - 50 lbs x 50 - 100 lbs x Over 100 lbs x Reaching x Standing x Walking x Sitting x Climbing x Bending/Stooping x Grasping/Holding with Hands x Using Feet for Repetitive Movements x Extremes of Heat x Extremes of Cold x Driving x OTHER CRITERIA: List below Indicate requirements for: Minimum Acceptable Vision Characteristics: Poor xGood Excellent Color Vision Required: Yes x No Minimum Acceptable Hearing Characteristics: Total loss xGood Excellent Manual Dexterity Required: Poor xGood Excellent Talking/Speech Characteristics Required: Poor xGood Excellent

The Food Services Director Certified Dietary Manager plans, organizes, develops, and directs the overall operations of food services to ensure daily provision of quality nutritional services in accordance with all applicable laws, regulations, and Life Care standards. Education, Experience, and Licensure Requirements CDM or State approved course in food services Current certification as a Certified Dietary Manager in applicable State. Must maintain an active certification in good standing throughout employment. One (1) year experience in post acute care food service Minimum two (2) years' supervisory experience Specific Job Requirements Make independent decisions when circumstances warrant such action Knowledgeable of practices and procedures as well as the laws, regulations, and guidelines governing functions in the post acute care facility Implement and interpret the programs, goals, objectives, policies, and procedures of the department Perform proficiently in all competency areas including but not limited to: patient rights, and safety and sanitation Maintains professional working relationships with all associates, vendors, etc. Maintains confidentiality of all proprietary and/or confidential information Understand and follow company policies including harassment and compliance procedures Displays integrity and professionalism by adhering to Life Care's Code of Conduct and completes mandatory Code of Conduct and other appropriate compliance training Essential Functions Test cooked food for taste, temperature, and smell Ensure menus are served as written and approved by Registered Dietitian Plan and direct food service staff to prepare and serve high quality food on time and at proper temperature for meals and snacks Ensure that the patient's physician ordered diets are prepared and served accurately at meals and snacks Order food, supplies, and equipment for food preparation and service, reviewing all deliveries of food for quality, proper amounts, and pricing Recruit, select, train, counsel, and supervise food service staff Complete nutrition documentation timely and accurately Participate in interdisciplinary patient care meetings involving nutrition Assist the Registered Dietitian in the collection of nutrition information and any other pertinent information Effectively manage and operate within budget Exhibit excellent customer service and a positive attitude towards patients Assist in the evacuation of patients Demonstrate dependable, regular attendance Concentrate and use reasoning skills and good judgment Communicate and function productively on an interdisciplinary team Sit, stand, bend, lift, push, pull, stoop, walk, reach, and move intermittently during working hours Read, write, speak, and understand the English language An Equal Opportunity Employer

General Job Description: The primary role of a Catering Manager is to coordinate the Sales, ordering, payment, and delivery of food and beverage with clients. Duties and Responsibilities: The Catering Manager is expected to be familiar with the catering menu and ordering policies. Upsell menu selections and maximize revenue whenever possible by increasing food spending per person and applying structured fees where appropriate. Direct point of contact with all customers through all stages from initial contact, proposal negotiations, finalized booking of catering and event sales. Event coordination and management of staff, vendors, and clients. Cold calls and networking to develop market awareness and customer list. Respond to requests for quotes via email, phone, website requests, social media, or other means within a timely manner. Prepare catering orders and invoices to the specifications of the customer according to guidelines. Ensure process is followed for jobs to be in the catering book, on the calendar, and scheduled with appropriate staff prior to the food order day. Maintain tracking of all job details from ordering to completion. Ensure all catering jobs leave the store complete and to Super Smokers standards. Deliver, set-up, and serve catering depending on the requirements of the event. Attend large jobs and preferred vendors to ensure quality and top-notch service. Coordinate with caterers, pit cook, and catering staff to ensure quality service and proper execution. Follow up with catering customers after the job has been completed and recommend/implement improvements when necessary. Participate in community marketing to enhance brand awareness. Communicate with vendors regarding job logistics. Coordinate and facilitate food truck events. Arrange and facilitate food tastings with potential customers. Develop positive working relationships for repeat business. Review and finalize sales contracts and pricing. Coordinate and attend approved trade shows for business promotions. Train applicable staff on catering processes and policies. Ensure compliance with health and safety regulations. Perform other duties as assigned. Qualifications: Must be able to lift 80-120 lbs at a time. Must be able to act independently to interact with a customer and set up the equipment for serving guests. Essential skills for this role are leadership, organization, food storage and preparation expertise, attention to details, time management, and teamwork. Individual who is organized, detail oriented and great service focused. Must possess a valid license and have reliable transportation to make deliveries, if necessary. Must be able to be insured on the company policy at an acceptable rate to drive company vehicles. Display an ability to interact positively with all team members, managers and customers. Update job knowledge by participating in educational and training opportunities. Schedule: Expected to be available on holidays and weekends, if necessary. It may be expected or possible for an employee to respond to Customers away from the restaurant. For example, answering emails offsite. Mileage (if applicable, per the mile

Job DescriptionResponsibilites include: Oversight of marketing, finance, special events, etc General responsibility for managing staff, revenue, cost of goods General daily operations. Prep work for the Truck and assisting with Prep at our 2 Restaurants

Job Description The Taco Bell Team Member is the first face that customers see when they walk through the door or first voice they hear when they place a drive-thru order so YOU will set the tone for the Taco Bell customer experience and bring the great Taco Bell tastes to life. This is a very important job for a friendly, helpful individual who enjoys working in a fast-paced environment and paying attention to detail. Key responsibilities include taking orders or preparing food, assisting in resolving any service or food issues, maintaining food-safety standards and maintaining a clean, safe work and dining environment. A successful candidate will have a clean and tidy appearance, good work habits and a positive attitude. If you want to build a great career while providing fast, fun and friendly service to our customers, Taco Bell is the place to learn, grow and succeed!