Kitchen manager jobs in OFallon, MO - 924 jobs

Pay up to $56,000 per year depending on experience and geographic location / local market demand Early Close / No Late Nights Flexible Schedules Great Work / Life Balance Career Growth Excellent Benefits including 401(k) with Employer Match Our Purpose: We pride ourselves on serving high quality farm fresh food at Bob Evans! We are AMERICA'S FARM FRESH! We work hard, pay attention to details (perfect plates, perfect bags), and provide our guests with the best, all-around family dining experience. We have immense pride in our culture and roots to our communities. Working at Bob Evans is about being part of something big - we have a passion for taking care of each other and our guests while serving farm-fresh food at a great value. Our Founder, Bob Evans, was all about growing good...join us at Bob Evans and be an integral part of .... Where Good Grows. Assistant Manager Responsibilities: The position of Assistant Manager is a fast-paced role that supports the daily operations and staff of the restaurant, including the execution of all Company policies, procedures, programs, and systems. This role contributes to the success of the restaurant by building sales, hitting goals, as well as driving restaurant profitability. Supervisory responsibilities in accordance with the Company's policies and applicable laws Responsibilities include recruiting, interviewing, and training employees; assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems Coach and mentor team members to ensure employee's success on the job and guest satisfaction Model professional behavior while creating a warm, friendly, and hospitable atmosphere that encourages people to do their BEST Occasionally assist team members with category job duties as needed. Assist with building store sales, by ensuring complete and timely execution of corporate & local marketing programs Champion sales building activities and suggestive selling Maximize table turnover, sales per guest, and sales per hour Meet and greet guests, investigating and resolving food quality/service issues with guest satisfaction 100% Assist in maintaining efficient operations, appropriate cost controls, and profit management Ensure OSHA, local health and safety codes, and company safety and security policy are met Enforce safe work behaviors to maintain a safe environment for both guests and crew members Monitor daily activities to ensure quality food and cleanliness standards Control day-to-day operations - following cash control/security procedures, reviewing financial reports and schedules and taking appropriate actions Control food costs by following recipes, portion control and inventory management Control labor costs by monitoring daily schedules and sales performance through effective use of the company's labor scheduling tool All other duties as assigned Bob Evans Restaurants, LLC is EEO compliant and participates in E-Verify Why Choose Us: Competitive Compensation Health and Welfare Benefits 401(k) with Company Match Flexible Scheduling Opportunity for development and career growth Knowledge: • Excellent communication skills • Strong interpersonal skills and conflict resolution abilities • Strong planning and organization skills • Dedication to providing exceptional guest service • Excellent computer skills • Strong analytical/problem solving skills • Exceptional team building capability • Basic business math and accounting skills • Basic personal computer literacy • Ability to manage multiple projects • Ability to be a role model in employee appearance and presentation • Available to work a variety of shifts and weekends Education/Experience: • High School diploma or equivalent • Prior experience in a leadership role is required. • A minimum of 2 years of prior experience in a family, fast-food, or casual dining restaurant is strongly preferred • College and/or culinary schooling preferred • For alcohol serving restaurants, Bob Evans follows all State mandated age requirements to serve alcohol which apply to our manager positions. Physical Requirements: The requirements listed are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The physical demands described here are representative of those that must be regularly met by an employee to successfully perform the essential functions of this job. This list is not designed to contain a comprehensive listing of activities and the employer reserves the right to change or assign other duties to this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. While performing the duties of this job you will regularly be required to: • Stand for entire shift and walk for long periods of time without rest or sitting down • Push, lift, carry and transfer up to 50 pounds • Reach with hands • Use hands to finger, handle, or feel objects, tools, or controls • Bend and stoop • Can taste and smell • Verbally communicate with others • Use close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus • Have ability to freely access all areas of restaurant including selling floor(s), stock area, and register area We continue to update our safety and sanitation procedures to follow the current CDC, local, and state guidelines. Our goal is to provide a safe environment for both our employees and guests.

Crème de la Crème is looking for passionate and energetic Cooks to join our quickly growing team! Crème de la Crème Early Learning Centers of Excellence is a growing community of 47 schools in 14 states. We are on the lookout for really great talent to help shape the future of our organization and the lives of the children we work with. As a Crème de la Crème Kitchen Manager, you will spend your days: Overseeing all operations of the kitchen according to state and health regulations, and Crème guidelines. Working in conjunction with the Director to create school menus that meet state regulations and Crème guidelines. Inventory and Order all necessary foods and supplies for meal, food service, laundry and housekeeping needs. Preparing and delivering meals and snacks to classrooms in a timely manner according to schedules. Your benefits as one of our full-time staff include: Medical, dental and vision insurance Discounted child care Paid time off Life insurance 20 hours of paid professional development through the Childcare Education Institute We'd love to hear from you if: You have a desire to work with young children and their families You have prior experience working in a kitchen in a school or child care center You have a high school diploma or higher Maintain current Food & Sanitation Certification as required by county or state guidelines. Additional Information: The information contained in this document is not intended to be an “All-Inclusive” list of duties and responsibilities of the job described, nor are they intended to be such a listing of the skills and abilities required to do the job. Rather, they are intended only to describe the general nature of the job. Crème de la Crème reserves the right to modify any or all job descriptions as it becomes necessary or appropriate. We are an equal opportunity employer and value diversity at our company. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status. We actively seek applications from people of all backgrounds to strengthen our community and the perspectives needed to flourish in a multicultural world. For more information about Crème de la Crème, visit our website at ***********************

As an Executive Kitchen Manager at Cooper's Hawk, you'll lead a fast-paced, high-volume scratch kitchen, driving the culinary execution of our uniquely inspired menu, thoughtfully paired with our wines. You'll be the culinary leader and coach, partnering with your team to ensure excellence in food quality, consistency, safety, and service. With a focus on uncompromising hospitality, you'll help shape a kitchen culture that delivers memorable guest and Team Member experiences. Executive Kitchen Manager Compensation range is $84,000-$100,000/year + 15% bonus potential. The final offered salary will be based on several factors, including but not limited to the candidate's depth of experience, skill set, qualifications, and internal pay equity. What You Will Get * 50 percent Dining and Carryout Discount; 40 percent Retail Wine Discount; 20 percent Discount on Retail and Private Events * Monthly Complimentary Wine Tasting for Two * Medical, Prescription, Dental, Vision and Telehealth plus Wellness Discount * 401(k) with Company Match * Health & Flexible Savings Accounts- Health and Dependent Care * Long-Term Disability; Voluntary Short-Term Disability * Basic Life and AD&D Insurance (with option to purchase additional coverage) * Paid Parental Leave * Paid Time Off * Access to Team Member Relief Program * Wellness and Mental Health Support * "Everyday Benefits" Program to include insurance coverage (pet, life, auto, home/property) and employee discounts on goods and services * Team Member Rewards, Milestone Recognition and Referral Bonuses * Career Development Opportunities How You Will Succeed Show Up Ready: Come prepared, stay sharp, and start strong. * Oversee overall kitchen operations and lead the culinary team * Partner with the Culinary team to embrace and execute new menu items * Use tools like POS systems, scheduling software, inventory/ordering systems, and Microsoft Office to stay organized * Maintain a safe and healthy work environment and uphold food safety standards * Lead menu rollouts, kitchen initiatives, and private events, including monthly Wine Club dinners Own What You See: Take responsibility, jump in, and do what needs to be done. * Oversee final interviews and approve kitchen Team Member hiring decisions * Introduce and supervise the implementation of kitchen training materials * Review and approve schedules aligned with labor forecasting * Demonstrate deep knowledge of food quality, recipes, and kitchen systems * Maximize financial and operational results through effective planning and execution Stay in Sync: Communicate often, move with your team, and keep service flowing. * Ensure strong collaboration between kitchen and front-of-house operations * Lead Community meetings and foster open communication across the team * Work closely with management teams to conduct weekly food inventory * Partner with the General Manager and other leaders to achieve restaurant goals * Ensure adherence to policies; manage and train others on standard operating systems/ procedures Make It Personal: Be genuine, listen well, and tailor the experience. * Represent Cooper's Hawk values and by creating a respectful, positive, and professional kitchen culture * Develop and retain Managers and Team Members through coaching/mentorship * Ensure every dish reflects our commitment to quality and uncompromising hospitality Add a Touch: Go beyond the expected to create memorable moments. * Inspire the team to take pride in their work and deliver exceptional food * Celebrate team achievements and milestones * Lead with passion and foster a kitchen environment that values excellence What You Will Need * 2-3 years of kitchen management experience in a full-service restaurant. Scratch kitchen experience preferred * Excellent verbal and written communication skills * A minimum age requirement of 21 years * Ability to read, understand and communicate in English * Demonstrates financial acumen * Proficient in Microsoft Office Suite * Preferred certifications include ServSafe and state/local licensing requirements * Must be able to lift and carry up to 50 lbs. * Must be able to stand for at least 10 hours per shift * Must have the ability to work 50-60 hours per week * Must be able to work flexible shifts and schedules, inclusive of weekends and some holidays Cooper's Hawk reviews several factors when establishing compensation. Salaries and hourly wages appearing in a job posting may be published by third parties and may not reflect the salaries or hourly wages offered by Cooper's Hawk. Cooper's Hawk is an equal opportunity employer. All qualified applicants are considered for employment without regard to the person's race, color, religion, national origin, sex, sexual orientation, age, marital status, veteran status, disability, or any other characteristic protected by applicable law. Cooper's Hawk makes reasonable accommodations during all aspects of the employment process, including during the interview process. The information provided above indicates the general nature and level of work required of the position and is not a comprehensive list of all responsibilities or qualifications. The Benefits list is only a highlight of some of the benefits offered to team members; eligibility for certain benefits apply. About Us Cooper's Hawk features a Napa-style tasting room with wine-inspired retail for entertaining and a full-service restaurant, bar and private event space, offering a modern-yet-casual dining experience. Each scratch-kitchen menu item is designed to pair with our wines. Speaking of wine...the Cooper's Hawk Wine Club is perhaps the largest in the world, offering not only top-notch award-winning wines but also exclusive Wine Club membership benefits, including curated dining and travel experiences. Since 2005, we've brought the Napa Valley experience to our guests and Wine Club members, and now, with Piccolo Buco by Cooper's Hawk, we're bringing the vibrant flavors of Rome to them as well. Together, we're creating a lifestyle brand like no other.

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 DescriptionBenefits: 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 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 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

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

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

We are seeking a skilled, motivated Executive Chef to lead the kitchen at our new state-of-the-art commercial kitchen and lunchroom, delivering fresh, nutritious, and delicious meals daily. Responsibilities: Plan menus and prepare a variety of meals, including healthy entrees, salads, and grab-and-go options Ensure food is prepared on time and meets all health and safety standards Maintain inventory and order supplies Retains temperature logs Follow all state and local food and safety regulations Ability to maintain, clean and sanitize your workstation Monitor food costs Prepare catering for special events and/or provide supervision to outside caterers during events Supervise and train kitchen staff Requirements: Culinary degree or relevant hospitality/food preparation experience preferred Experienced Dietitian a plus Knowledge of healthy, nutritious cuisines Excellent time management and organizational skills Must be a U.S. Person Company Profile and Benefits: Patriot Machine, Inc. is a technologically advanced aerospace manufacturer headquartered in St. Charles, Missouri. We supply complex structural parts and assemblies made from aluminum, titanium, and steel to America's largest aircraft manufacturers. Our culture of innovation and continuous improvement attracts skilled workers seeking a challenge. We offer opportunities to learn, grow, and help shape the future of aerospace by applying innovative problem-solving approaches. Patriot Machine is a woman-owned business with over 190 employees and 277,000 square feet of manufacturing and office space. We expanded into an advanced manufacturing facility with ample space for further growth, including a new state-of-the-art commercial kitchen and lunchroom. We provide employees the opportunity to work alongside industry experts at an ultramodern manufacturing company. Patriot Machine offers an excellent benefits package, including health, dental, vision, life/disability, 401(k) with employer contributions, paid vacation, and holidays.

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 DescriptionDescription: About Three Oaks Senior Dining, LLC Three Oaks Senior Dining is a forward-thinking boutique dining services company dedicated to elevating the culinary experience in senior living communities. We specialize in creating highly personalized and meaningful dining experiences that reflect the unique identity of each community we serve. Our passion lies in helping our partners grow their brands through exceptional food service, transparent operations, and genuine hospitality. We believe that when our clients thrive, their residents and staff do too. Integrity, purpose, and transparency-in sourcing, preparation, communication, and pricing-are the foundation of everything we do. At Three Oaks, we recognize that food is more than a meal. It's a way to connect, to nourish the whole person, and to bring joy and authenticity to daily life. About the Role Are you a collaborative, forward-thinking leader with a passion for hospitality and innovation? Do you thrive in a dynamic environment where personal connection, high standards, and meaningful service are essential? We're looking for team members who lead with integrity, inspire excellence, and are driven to elevate the dining experience in senior living. Ideal candidates bring a strong background in operations, team development, and customer satisfaction, along with the ability to adapt and find creative solutions in a fast-paced setting. This is a highly collaborative role that requires the ability to manage multiple priorities, work across departments, and engage with diverse stakeholders-all while delivering exceptional experiences to residents and guests alike. Responsibilities Client relations; Financial responsibility for the dining department; Food service operations; Communications & marketing; Account administration; Contract administration & compliance; Meal plan administration; Meal equivalency, and all other associated payment programs; Implementation & coordination of dining related construction projects; Responsible for resident & employee satisfaction; Manage labor to drive efficiencies while meeting the business needs based on resident feedback and community goals; Establish standards for personnel performance and customer service; Count money and make bank deposits; Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted; Investigate and resolve complaints regarding food quality, service, or accommodations; Maintain food and equipment inventories, and keep inventory records; Ensure compliance with regulatory, building maintenance, fire regulations, food safety and sanitation policies are adhered to and all paperwork is completed in real time; Work with the management and supervisory team to ensure the cleanliness of the kitchen per regulatory requirements; Manage spend down, sales, resident meal participation, and statistics to be financially responsible; Participate in Resident Focus Groups for menu development, meal specials, ideas, etc.; Monitor food preparation methods, recipe compliance, portion sizes, garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner; Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity; Work with the management team to schedule staff hours and assign duties; Ensure training is conducted on a regularly scheduled basis. Training to include but not limited to: HACCP, sanitation, customer service, and diets; May perform other duties and responsibilities as assigned. Competencies Integrity: Job requires being honest and ethical. Dependability: Job requires being reliable, responsible, and dependable, and fulfilling obligations. Leadership: Job requires a willingness to lead, take charge, and offer opinions and direction. Cooperation: Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude. Honesty & Transparency: Job requires maintaining forthright and positive relationship with management and staff within dining services and the community as a whole Requirements: Training in vocational schools or a college degree - OR Certified Dietary Manager (CDM); Previous management experience in health care, restaurants, etc. Demonstrate the ability to manage multiple priorities while guiding the team towards the goals Ability to motivate, develop, and direct people as they work, identify the best people for the job. Valid ServSafe certification

JOB TITLE: Catering Manager REPORTS TO: Brand Operations Manager SUPERVISES: Catering Leads, Event Staff The Catering Manager coordinates catering execution and all offsite events for one of St. Louis's best fast-casual restaurants. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers. The Catering Manager is responsible for Catering and off-site event profitability; success is also measured by your ability to develop the team, inspire them to be their best, and create a culture where people want to work. Hi-Pointe wouldn't be the best burger in St. Louis without flawless execution of the food and service. The Catering Manager is expected to execute company recipes and standards and be able to think outside the box. Other important duties include coordinating all special events and obtaining permits while assuring the highest level of customer service. Generating revenue, establishing new accounts, monitoring booking space, booking repeat business while keeping quality consistently high, and conducting catering sales presentations and catering sales calls also fall under the purview of a catering sales manager job. JOB RESPONSIBILITIES: · Building a best-in-class team which includes hiring, training, and developing your catering leads and event team · Coordination with Chefs to plan Catering menus · Serving as an ambassador of Hi-Pointe & Chicken Out and being committed to building the Hi-Pointe & Chicken Out brand · Working with ownership to set Sales & Profitability goals · Operational excellence, maintaining flawless catering and event execution · Managing labor costs which include weekly scheduling for the team · Maintaining food cost standards by managing inventory, ordering, portion control, etc. · Being a good customer by maintaining healthy relationships with suppliers, food vendors, etc. · Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team · Taking care of your equipment by ensuring all equipment used is in safe working condition, checked, and regularly serviced · Full accountability for catering execution, community-related events, festivals, etc. · Being self-motivating to hit sales targets and increase incremental sales at each event · Adhering to company standards, including personal hygiene and appearance · Regularly testing products to ensure the quality and execution of recipes meet the standards we set. · Any other tasks as assigned by your manager.

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.

Property Description Join the dynamic team at The Westin St. Louis, located in the heart of downtown, where luxury meets unbeatable convenience! We are looking for passionate, high-energy individuals to help us deliver exceptional service at our upscale property. With spacious, modern accommodations, a state-of-the-art fitness center, and prime access to St. Louis's top attractions, including Busch Stadium, The Westin St. Louis offers an exciting work environment where your talents can shine. As part of our team, you'll have the opportunity to create unforgettable guest experiences while growing your hospitality career in a vibrant, fast-paced setting. If you thrive in a culture of teamwork, excellence, and innovation, The Westin St. Louis is the place for you. Apply now to join our family and elevate your career at one of the city's premier hotels! Overview We're looking for a high‑energy, guest‑focused Food & Beverage Manager to join our leadership team at the Westin. This role is ideal for experienced hospitality professionals from either restaurant or banquet/events backgrounds who thrive in a premium, fast‑paced hotel environment and are ready to take the next step in their career. As an F&B Manager, you'll oversee daily operations in one or more F&B areas-including restaurant service, banquet execution, lounge/bar, or in‑room dining-depending on your strengths. You'll inspire and motivate a diverse team, ensure exceptional service aligned with Marriott and Westin brand standards, and create memorable experiences for every guest. We're looking for someone who brings strong operational leadership, a passion for service excellence, and the ability to energize and elevate a team. Whether your expertise is in large‑scale banquet functions or restaurant operations, we'll match your strengths to the right areas and discuss full scope during interviews. Qualifications Five years of progressive hotel F&B leadership experience in Restaurant and/or Banquets. Marriott experience preferred Toast POS experience preferred Ability to communicate effectively with the public and other team member Food Safety Manager Certification Read, write and speak English. Benefits Davidson Hospitality Group is an award-winning, full-service hospitality management company overseeing hotels, restaurants, dining and entertainment venues across the US. A trusted partner and preferred operator for Hilton, Hyatt, Kimpton, Marriott, and Margaritaville, Davidson offers a unique entrepreneurial management style and owners' mentality that provides the individualized personal service of a small company, enhanced by the breadth and depth of skill and experience of a larger company. In keeping with the company's heritage of delivering value, Davidson is comprised of four highly specialized operating verticals: Davidson Hotels, Pivot, Davidson Resorts and Davidson Restaurant Group. In keeping with the company's heritage of delivering value to its owners and team members, Davidson offers a rich benefit program with a variety of benefits designed to enrich the lives and well-being of our team members and their families. Multiple Tiers of Medical Coverage Dental & Vision Coverage 24/7 Teledoc service Free Maintenance Medications Pet Insurance Hotel Discounts Tuition Reimbursement Paid Time Off (vacation, sick, bereavement, and Holidays). 401K Match Working at Davidson is like nowhere else. It's less of a job, more of a calling. It's part career, part revolution. Because whatever you do here, you play a part in helping redefine the way quality hospitality is delivered to our guests, our clients, our partners, and each other. EOE AA- Minorities/Females/Vet/Disability/Gender Identity/Sexual Orientation Davidson Hospitality is a drug free workplace. Pre-employment drug test and background check required. We participate in E-Verify. Salary Range Starting from USD $0.00/Yr.

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.

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

Pay up to $56,000 per year depending on experience and geographic location / local market demand Early Close / No Late Nights Flexible Schedules Great Work / Life Balance Career Growth Excellent Benefits including 401(k) with Employer Match. Our Purp Restaurant Manager, Restaurant, Manager, Assistant Manager, Operations, Controls

Responsibilites 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: Catering Manager REPORTS TO: Brand Operations Manager SUPERVISES: Catering Leads, Event Staff The Catering Manager coordinates catering execution and all offsite events for one of St. Louis's best fast-casual restaurants. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers. The Catering Manager is responsible for Catering and off-site event profitability; success is also measured by your ability to develop the team, inspire them to be their best, and create a culture where people want to work. Hi-Pointe wouldn't be the best burger in St. Louis without flawless execution of the food and service. The Catering Manager is expected to execute company recipes and standards and be able to think outside the box. Other important duties include coordinating all special events and obtaining permits while assuring the highest level of customer service. Generating revenue, establishing new accounts, monitoring booking space, booking repeat business while keeping quality consistently high, and conducting catering sales presentations and catering sales calls also fall under the purview of a catering sales manager job. JOB RESPONSIBILITIES: · Building a best-in-class team which includes hiring, training, and developing your catering leads and event team · Coordination with Chefs to plan Catering menus · Serving as an ambassador of Hi-Pointe & Chicken Out and being committed to building the Hi-Pointe & Chicken Out brand · Working with ownership to set Sales & Profitability goals · Operational excellence, maintaining flawless catering and event execution · Managing labor costs which include weekly scheduling for the team · Maintaining food cost standards by managing inventory, ordering, portion control, etc. · Being a good customer by maintaining healthy relationships with suppliers, food vendors, etc. · Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team · Taking care of your equipment by ensuring all equipment used is in safe working condition, checked, and regularly serviced · Full accountability for catering execution, community-related events, festivals, etc. · Being self-motivating to hit sales targets and increase incremental sales at each event · Adhering to company standards, including personal hygiene and appearance · Regularly testing products to ensure the quality and execution of recipes meet the standards we set. · Any other tasks as assigned by your manager.