Kitchen manager jobs in Oklahoma City, OK - 429 jobs

Great Plains Kubota is an established network of full-line Kubota dealerships located across the state. As an elite Kubota dealer, we provide a comprehensive selection of Kubota tractors, mowers, utility vehicles, construction equipment, and hay tools. Additionally, we represent reputable brands such as Vermeer Agriculture equipment, and Land Pride implements. We are committed to delivering exceptional service and value, earning the reputation as "the brand that serves." Role Description This is a full-time, on-site General Manager role based in Norman, OK. The General Manager will oversee day-to-day operations of the dealership, including managing staff, optimizing operational efficiency, and ensuring the highest levels of customer satisfaction. The role involves developing business strategies, meeting sales goals, maintaining customer relationships, and ensuring compliance with company policies. The General Manager will also work closely with leadership to develop and implement long-term growth initiatives. Qualifications Strong leadership, team management, and organizational skills Experience in business strategy, sales management, and customer relationship management Knowledge of the agricultural and equipment industry, or a willingness to quickly learn Proficiency in operational management, including planning and resource allocation Exceptional communication, problem-solving, and decision-making abilities Flexibility to work on-site in Norman, OK Prior management experience in sales or dealership operations is highly desirable Bachelor's degree in Business Administration, Management, or a related field is preferred

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

Benefits: Competitive salary Dental insurance Employee discounts Free uniforms Health insurance Paid time off Vision insurance At Meddys, we look for people who are self-driven and want to be held accountable and rewarded for achieving outcomes and results. People with a high internal emotional need to succeed, a commitment to growth, and a desire to improve. If you can commit to and live with the following principles, then you are the type of person who will be successful and help our company thrive. If you feel this level of engagement is not right for you or that you're not willing or able to participate with us at this level, we are not a good fit for you. Our expectation is that you will take the steps necessary to do what you say you are going to do and be accountable for your actions. In other words, live “Above the Line.” We understand that not every person is ready for this level of performance, and we appreciate the honesty of those who decide this is not the right place for them. On the other hand, you would make an ideal candidate to join our company if you are willing to commit to the following Above the Line principles: Accountability: See It, Own It, Solve It, Do It Become part of the solution Respect for others and their feelings Act now! Ask the question: “What else can I do?” Ask the question. "How can I better my best?" Personal ownership and pride. Reject the average. Show others that you care. Job Description The Kitchen Manager will be directly responsible for daily operations of the kitchen, including, but not limited to, food purchasing, food preparation, and consistency in the product presented to the guest. Ensure the quality, cleanliness, and standards of all BOH functions are met. The kitchen manager is responsible for all BOH staff in methods of cooking, preparation, plate presentation, portioning, cost/labor control, proper food handling, sanitation, and cleanliness. Responsibilities: Manage and supervise the kitchen staff, providing guidance, training, and performance evaluations. Oversee food purchasing, inventory management, and cost control to maintain budgetary targets. Ensure the kitchen complies with all health and safety regulations and sanitation standards. Implement and maintain standard recipes and presentation guidelines to ensure consistency in the dishes served to guests. Monitor and maintain kitchen equipment, ensuring it is in good working condition and promptly addressing any maintenance issues. Collaborate with the front-of-house team to ensure seamless communication and coordination between the kitchen and dining areas. Continuously seek ways to improve kitchen operations, streamline processes, and enhance the overall efficiency of the culinary department. Qualifications: Proven experience as a Kitchen Manager or in a similar leadership role in a high-volume restaurant setting. Solid understanding of food preparation techniques, kitchen management, and BOH operations. Strong leadership and communication skills to effectively manage a diverse team. A keen eye for detail and dedication to maintaining high food quality and presentation standards. Ability to work under pressure, handle multiple tasks, and meet deadlines. Excellent problem-solving skills and a proactive approach to addressing challenges. ServSafe Manager certification and knowledge of health department regulations. Compensation: $65,000.00 - $85,000.00 per year We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. Who We Are Meddys is a polished fast casual restaurant offering excellent and guilt-free Mediterranean selections at affordable prices. In 2014, we opened our first location in Wichita, KS by providing our community with delightful dining experiences. Our friendly staff serves mouthwatering dishes in a relaxed, modern atmosphere. At Meddys, freshness and hospitality are at the heart of what we do. Every dish is made to order using only the freshest ingredients. We go the extra mile to provide you, your family, and your friends an exceptional dining experience. Today we serve the most delicious hummus, shawarmas, platters, and signature cocktails at locations in Wichita, KS, and the Kansas City Metropolitan Area. So, indulge in healthy, flavorful meals and feel the good vibes at a Meddys branch near you. Mission Statement “To become the employer of choice while maintaining desired profitability targets.” Vision Statement To build an organization comprised of a team of “A” players who work in unison for a common objective, hold each other accountable, gets stuff done, and are proud of their results.”

Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable KITCHEN MANAGERS / HEAD CHEFS (Lead Staff). !! All lead staff will live on site at the job location - Room, Board, & Travel Expense Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership. This job requires initiative, leadership, hands-on self-reliance, and judgment. Duties & Responsibilities: Performs all duties toward the goal of providing excellent guest service in an efficient manner Develop effective schedules for the staff based on levels of business and budgetary guidelines Schedule and coordinate all side work for personnel Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation Maintain appearance and uniform standards Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation Work with the chef on duty in maintaining high standards of food presentation and sanitation Train and develop all FOH dining personnel Provide ongoing feedback to all service personnel concerning standards and performance Communicates with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation Frequently interact with diners for general feedback Ensures the dining hall is open and prepared 15 minutes prior to service Implements a check list system to facilitate the dining hall throughout the day. Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources Is knowledgeable of all menus and specifications Maintain constant follow up with dining hall standards Follow company standards for safety practices to minimize risk to self and others Responsible for daily reporting Effectively communicates with subordinates, co-workers, and supervisors Able to motivate and foster a positive work environment Attend related in-service training and staff meetings Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies Professionally Interacts with Campers, Staff, & Parents Control Inventory Place Orders Project Management Communication Upholds Wolfoods Standards of Service, & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Uses weights and measures to properly execute recipes Prepares all menu items and special request events Follows standardized recipes Ensures that production is accurate in timing, quantity, quality, and plating Actively lead in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production Estimate production needs, establishes par levels, orders adequate supplies, and maintains inventory Places accurate food orders ahead of time Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events Assists in developing and tasting recipes Assists in planning menu Recommend equipment purchases May act as a Front of House supervisor when necessary Qualifications & Experience: 4+ years Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Ability to Self-Motivate Able to both lead a team & take direction Must live on-site in a rural setting with the possibility of shared living spaces Ability to work under pressure in environments that are above/below average temperatures Must be able to stand for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend, stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certifications before start of camp (Company Sponsored) Minimum 6-day 70-hour work week Must be bale to cook from scratch Institutional and batch cooking experience - Highly Desired Ideal candidates are: Looking for seasonal, summer opportunities Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Job Description Are you a hardworking, service minded leader with a real passion for the hospitality industry? Are you looking to take a step towards building your restaurant manager career, instead of just working a job? We need extraordinary leaders like you to apply for this full service restaurant management position in Oklahoma City, OK As a Restaurant Kitchen Manager, your experience and leadership skills will head up some of the nation's leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, train, and develop them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits Health Benefits Industry Standard Work Week (50-55 hour target) Attainable Bonus Program $45K - $55K Salary Equal Opportunity Employer Key Responsibilities Practice safety as priority #1 for your restaurant team and customers Maintain a high ratio of return customers through great service Oversee guest services and resolve issues Coach and develop restaurant employees to build a cohesive team Promote, demonstrate, and lead a memorable customer restaurant experience You will: Have a minimum of 2 years in Restaurant Management Show success in previous positions Be physically fit and able to regularly walk, climb, crouch and move up to 50 pounds at a time Be able to thrive in a quick paced environment Demonstrate outstanding leadership, communication, and training Have a stable work history Does this sound like you? We'd love to hear from you! Send your resume today!

Recognized by Newsweek in 2024 and 2025 as one of America's Greatest Workplaces for Diversity Brookdale Senior Living is seeking a Traveling Dining Services Director to support various teams throughout our Oklahoma, Kansas and Arkansas Communities. Make Lives Better Including Your Own. If you want to work in an environment where you can become your best possible self, join us! You'll earn more than a paycheck; you can find opportunities to grow your career through professional development, as well as ongoing programs catered to your overall health and wellness. Full suite of health insurance, life insurance and retirement plans are available and vary by employment status. Part and Full Time Benefits Eligibility Medical, Dental, Vision insurance 401(k) Associate assistance program Employee discounts Referral program Early access to earned wages for hourly associates (outside of CA) Optional voluntary benefits including ID theft protection and pet insurance Full Time Only Benefits Eligibility Paid Time Off Paid holidays Company provided life insurance Adoption benefit Disability (short and long term) Flexible Spending Accounts Health Savings Account Optional life and dependent life insurance Optional voluntary benefits including accident, critical illness and hospital indemnity Insurance, and legal plan Tuition reimbursement Base pay in range will be determined by applicant's skills and experience. Full-time associates in role are also eligible for an annual bonus incentive. Temporary associates are not benefits eligible but may participate in the company's 401(k) program. Veterans, transitioning active duty military personnel, and military spouses are encouraged to apply. To support our associates in their journey to become a U.S. citizen, Brookdale offers to advance fees for naturalization (Form N-400) application costs, up to $725, less applicable taxes and withholding, for qualified associates who have been with us for at least a year. The application window is anticipated to close within 30 days of the date of the posting. Education and Experience Bachelor's degree (B.A. or B.S.) from four-year College or university preferred. A minimum of eight years of progressive experience in the food service industry including at least three of those years in a responsible supervisory role of others preparing food and servicing customers. Experience to include management of food inventories and budgets. Certifications, Licenses, and Other Special Requirements Obtain/hold any local, state and/or county required food handling/sanitation licenses and/or certificates. Must be ServSafe Certified. Registered dietitian or Certified Dietary Manager preferred. Must have a valid driver license and access to a private vehicle for business use. Management/Decision Making Applies existing guidelines and procedures to make varied decisions within a department. Uses sound judgment and experience to solve moderately complex problems based on precedent, example, reasonableness or a combination of these. Ability to manage a large number of associates directly and through other supervisors to create a productive and motivated department. Knowledge and Skills Possesses extensive knowledge of a distinct skill or function and a thorough understanding of the organization and work environment. Has working knowledge of a functional discipline. Ability to address staff, residents and visitors in a courteous and friendly manner. Ability to understand the dining and nutritional needs of residents and ability to incorporate residents' desires into the dining services operation. Extensive knowledge of food preparation and delivery. Knowledgeable of all aspects of food service positions with food and beverage background. Ability to manage a food service operation budget providing 3 meals per day, 7 days a week to large numbers of residents and visitors. Extensive knowledge of federal, state and local regulations regarding the safety of food preparation and handling. Willingness to communicate perceived physical and emotional needs of residents to other skilled staff to assist with addressing their care needs. Physical Demands and Working Conditions Standing Walking Sitting Use hands and fingers to handle or feel Reach with hands and arms Climb or balance Stoop, kneel, crouch, or crawl Talk or hear Taste or smell Ability to lift: up to 50 pounds Vision Requires interaction with co-workers, residents or vendors Occasional weekend, evening or night work if needed to ensure shift coverage On-Call on an as needed basis Possible exposure to communicable diseases and infections Exposure to latex Possible exposure to blood-borne pathogens Possible exposure to various drugs, chemical, infectious, or biological hazards Subject to injury from falls, burns, odors, or cuts from equipment Requires Travel: Frequently Brookdale is an equal opportunity employer and a drug-free workplace. Assists Executive Directors, Area Directors, Divisional Directors of Operations and Senior Directors of Dining Service in the following duties: Operating as the Director, Dining Services at a community directing food service operations within the community including all food preparation, dining room operations and dining delivery services. Purchases all food and manages inventory ensuring effective cost controls and vendor service and quality. Ensures the highest nutrition and food quality for the health and pleasure of the residents. Complies with all federal, state and local regulations to ensure sanitary and safe operations. Plans and executes entertaining dining events and themes in conjunction with Activities Director, Marketing Director and other administrative staff to optimize the life and pleasure of the residents. May also cater events as requested by residents or staff. May be utilized to fill in for Director of Dining Service that are on PTO or leave. Hiring and training appropriate staff, resolving food cost problems, resolving food quality issues, addressing sanitation concerns, improving efficiency of dining services operation, and resolving dining services labor issues. May be utilized to fill in for Director, Dining Services on PTO or leave. Hires, trains and manages all supervisory staff for the kitchen, dining room, and catering and delivery services. Ensures that supervisors maintain a safe and sanitary environment and provide a caring and pleasurable dining experience for the residents. Coach's supervisors in maintaining appropriate staffing levels and effectively motivating, disciplining and training associates. Consults with chefs and cooks to develop and maintain pleasing and nutritious menus. Assesses and determines the desires and preferences of the residents regarding food selection and presentation through surveys and daily contact with residents. Ensures preferences are incorporated into the menu and events. Understands the dietary needs of residents and coordinates with dietitians, nursing staff, and care associates to ensure proper selection, preparation and delivery of meals. Develops department budget including purchasing and staffing expenditures. Approves food orders from company or selected food vendors and ensures a proper level of inventory to meet demand and minimize cost and waste. Routinely monitors budget compliance and recommends changes as needed to maintain operational quality and resident satisfaction. Encourages the identification of enjoyable ways to encourage socialization and enjoyment of residents through the use of food presentation and events. Improves the décor and condition of dining rooms to ensure a safe and pleasant experience. Assists with the start-up of new dining services departments; reviews the menu system for accuracy, assists with the setup of kitchen and reviews small ware delivery for accuracy. Trains dining services and other staff on dining services systems, and "Trains the Trainer". Assists with the development and revision of dining services forms, policies, procedures and training tools. Supports roll out and utilization of national, regional and local vendor programs for food service departments and measures compliance along with effectiveness of quality results. Participates in ongoing product reviews, testing and vendor and manufacturer evaluation in conjunction with the purchasing director and national purchasing department. Provides information and input to the Corporate Office regarding national food service programs. This job description represents an overview of the responsibilities for the above referenced position. It is not intended to represent a comprehensive list of responsibilities. An associate should perform all duties as assigned by his/her supervisor.

2401 S. Interstate 35 Frontage Rd Moore, OK 73160-2773 Based in Pasadena, California, Dine Brands Global, Inc. (NYSE: DIN), through its subsidiaries, franchises restaurants under Applebee's Neighborhood Grill + Bar, IHOP and Fuzzy's Taco Shop brands. With over 3,500 restaurants combined in 18 countries and 354 franchisees as of December 31, 2023, Dine Brands is one of the largest full-service restaurant companies in the world. For more information on Dine Brands, visit the Company's website located at ******************* We're looking for talented Cooks: We offer great restaurant culinary careers for cooks with back-of-house cooking, chef, sauté cook, or grill cook kitchen experience in a high-volume restaurant environment. Requirements: * 1+ year of restaurant cooking experience preferred but not required * Team-oriented with a passion to succeed * Must be at least 18 years old * Eligible to work in the United States Equal Employment Opportunity Statement Dine Brands Global strongly supports equal employment opportunity for all applicants regardless of race, color, religion, sex, gender identity, pregnancy, national origin, ancestry, citizenship, age, marital status, veteran status, physical disability, mental disability, medical condition, sexual orientation, genetic information, or any other status protected by federal, state, or local law. All employment is decided on the basis of qualifications, merit, and business need. Qualified applicants with arrest or conviction records will be considered for employment in accordance with the Los Angeles County Fair Chance Ordinance for Employers and the California Fair Chance Act and/or other applicable laws and regulations in other jurisdictions. For information on how we collect and use your personal information, please visit our Applicant & Employee Privacy Notice.

Bricktown Brewery Kitchen Manager Summary: Provide exceptional guest experiences every visit through direction and leadership for all Team Members in the kitchen to ensure great quality food served in a timely manner prepared in a clean and sanitized kitchen. Reports to: General Manager Essential Duties and Responsibilities: Ensure food items are prepared according to company standards of quality, consistency and timelines and Guest specifications. Interview, hire, train, evaluate, and coach kitchen Team Members in food production, principles, and practices as appropriate. Partner with Culinary department to successfully roll out menu changes. Daily food audits through checking flavor, appearance, consistency, and temperature. Schedule kitchen Team Members in conjunction with business forecasts and predetermined budget on a weekly basis and establish and delegate work duties in each kitchen area daily. Control food cost by establishing purchasing specifications, weekly inventory through CTUIT, Inventory Control Systems, product storage requirements, standardization recipes and waste control procedures. Meet all health department standards for safe food handling and prepare food according to procedures and standards within time guidelines and Guest specifications. Responsible for ensuring all equipment is operated safely by all Team Members and that OSHA regulations are followed. Sign off BOH Team Members at the end of their shifts. Attend and participate in weekly manager meetings and communicate team member issues/complaints to management team in manager meetings and/or by utilizing the digital manager log. Other duties as assigned by Regional Management, General Manager or Operations Leadership. Knowledge, Skills & Abilities: Guest Service - Knowledge of principles and processes for providing Guest services. This includes active listening, Guest needs assessment, meeting quality standards for services, and evaluation of Guest satisfaction. Effective communication skills. Menu and Food Preparation Knowledge - in order to consistently prepare food properly. Coaching & Performance Management - ability to motivate, develop, direct Team Members as they work. Ability to analyze information and adhere to a financial budget/P&L through utilizing math skills and reading comprehension. Able to make appropriate decisions in a fast-paced environment. Working knowledge of all restaurant equipment, and local and national health codes. Time Management - ability to manage individual's time and the time of others. Ability to utilize programs such as CTUIT, Aloha POS, Excel, Word, Chef Pad and Outlook. Education & Experience: Minimum of 2 years restaurant experience required. Minimum of 1 year restaurant management experience preferred. Must be at least 21 years of age. Performance Standards: Meets all company service standards. Ensures all BOH team members: Consistently use safe food handling practices consistently. Prepare recipes according to Bricktown Brewery specifications. Read and accurately follow instructions. Prepare items in a prescribed amount of time. Adhere to cleanliness and sanitation guidelines. Understand temperature danger zones and food storage hierarchy (Serve Safe or other). Adheres to policies and procedures set forth in Handbook including Appearance Standards. Upbeat and professional image maintains positive attitude with self, Guests, and Team Members. Completes all ongoing certifications/validations (LTO, new menu, etc.). Maintain prompt and regular attendance. Able to address & coach team members falling short of any of the above. Physical Requirements: Stand or walk up to 10 hours. Constant communication with other line position and FOH management. Ability to perform job at continuous high pace, under pressure, while maintaining quality & speed standards. Ability to lift and carry sacks, boxes, product up to 50 pounds from floor to above waist level, approx. 20 feet and sometimes involving stairs. Training Requirements: Successful completion of hourly position validations, including company-required training (safety, systems, and menu) and passing alcohol and food certification (ServSafe) and/or other required class by state within 60 days of employment. Successful completion of the Bricktown Brewery Manager in Training program often at store or nearby location.

Join the Team at Republic Gastropub - FOH Positions (Servers and Hosts) Republic brings a modern edge to the traditional gastropub experience. Located in the heart of Classen Curve, we pair elevated pub food with an unmatched lineup of American craft beer, hand-selected bottles from around the world, and a sharp cocktail and wine program. With 100 beers on tap and a bold, high-energy atmosphere, Republic is a go-to spot for everything from casual dinners to big game days. We're looking for team members who thrive in a fast-paced environment and take pride in providing seamless, thoughtful service. Servers Deliver friendly, responsive service that turns a great meal into an unforgettable experience. Our servers are upbeat, confident, and passionate about making every guest feel like a regular. What You'll Do: Greet guests and guide them through the menu Share specials, answer questions, and make recommendations with confidence Input orders accurately and quickly using our POS Deliver food and beverages efficiently and professionally Anticipate guest needs and handle requests with urgency and care Work as a team to maintain clean stations and support one another Close out tabs, process payments, and thank guests warmly What You Bring: Solid knowledge of service standards, food, and beverages (especially beer and spirits!) Ability to multitask and stay calm under pressure Great communication and a team-first attitude Physical stamina for standing up to 5 hours and lifting up to 25 lbs A passion for EXTREME HOSPITALITY QUALIFICATIONS Must be 21 years of age or older. Must have basic knowledge of dining room and service procedures and functions. Must have average to above average knowledge regarding beer, wine and spirits. Possess basic math skills and have the ability to handle money and operate a POS system. Frequent use of hands and arms, and constitution to work in standing position for long periods of time (up to 8 hours). Be able to reach, bend, stoop and frequently lift up to 30 pounds. A passion for EXTREME HOSPITALITY. Hosts Welcome and warmly greet guests on arrival. Manage the efficient and timely seating of our guests to a table that best serves their wishes and keep the flow of restaurant service smooth, while upholding a Good Egg Dining Group's mission to positively impact lives by building enduring memories and multi-generational relationships through a dedication to executional excellence, intentional service, extreme hospitality, and culinary trust. As a Host, You'll: Be the face of the restaurant - warm, friendly, and always welcoming Manage OpenTable, waitlists, and seating flow with ease Field phone calls, special requests, and guest notes Communicate clearly with servers and managers to keep things running smoothly Pitch in with bussing or drinks when needed Ensure guests leave happy and excited to return What You Bring: Great communication and calm energy under pressure Organization and the ability to multitask like a pro Knowledge of restaurant layout, sections, and flow (we'll train you!) A passion for teamwork and attention to detail Ability to stand for long shifts and move quickly QUALIFICATIONS No previous restaurant experience required. Be able to work in a standing position for long periods of time (up to 6 hours). Be able to communicate clearly and effectively in the predominant language(s) of our guests. Must have exceptional grooming habits. A passion for EXTREME HOSPITALITY. Why Work With Us At Republic, we take pride in creating a workplace that feels both fast-paced and supportive. You'll join a team that values professionalism, communication, and consistency - all while working in one of OKC's busiest and most recognizable dining spots. We offer competitive pay, flexible scheduling, employee discounts, and real opportunities to grow with an established local restaurant group.

Job DescriptionDescription: About Us Swadley's BBQ has grown from one small restaurant to eight family-owned and operated locations across Oklahoma. Each of our restaurants is built as an extension of our homes, and we firmly believe we are not in the food service business, but the people business. From our beloved employees to our wonderful guests, we are grateful to each person who chooses to work with us or share a meal in our restaurants. Position Summary The Restaurant Manager is responsible for overseeing daily operations of the restaurant, ensuring a balance of excellent guest service, team development, and operational efficiency. This role leads by example, upholding Swadley's standards for hospitality, food quality, and workplace culture. The Restaurant Manager supervises and develops staff, manages labor and inventory, and partners with leadership to drive sales and profitability while maintaining a safe and welcoming environment for both guests and employees. Essential Duties & Responsibilities · Lead daily restaurant operations to deliver outstanding hospitality and quality food. · Hire, train, and develop team members while fostering a positive, people-first culture. · Ensure compliance with food safety, sanitation, and workplace standards. · Oversee scheduling, labor, and inventory management to meet business goals. · Drive sales and profitability through great guest service and operational efficiency. · Monitor restaurant cleanliness, food quality, and guest satisfaction. · Coach, support, and hold team members accountable to Swadley's standards. · Partner with senior leadership to implement company initiatives. Requirements: · Previous restaurant management or leadership experience required. · Strong leadership, communication, and problem-solving skills. · Ability to train, coach, and inspire a team. · Business acumen with experience managing labor, inventory, and costs. · Comfortable working in a fast-paced environment with high guest volume. · Flexible availability including evenings, weekends, and holidays.

Job Description The Chicken Shack in Luther, OK is looking for one kitchen manager to join our 57 person strong team. We are located on 18725 Ok 66. Our ideal candidate is self-driven, motivated, and engaged. Help us build a team that will help our company continue to grow. Responsibilities To manage all kitchen aspects of our new facility. Qualifications 3 to 5 years experience preferred We are looking forward to hearing from you.

The Assistant General Manager (AGM) manages the operations of the restaurant during scheduled shifts. Responsible for assisting the General Manager (GM) in developing and achieving planned sales and profit levels for the restaurant through the implementation, management, and enforcement of company policies, procedures, programs, and performance standards. Responsible schedule generation, labor planning and management, inventory management and some disciplinary actions. Key Accountabilities Job Essentials Roles & Responsibilities: Promote the company's Vision and Values: People First, Power of the Team, Open Communication, Focus and Accountability, Speed and Simplicity, and Excellence. Monitor and document shift managers, team leads and OM performance utilizing the People First System; provide support and opportunities to achieve their full potential. Identify employee concerns and proactively address to satisfy the employee and ensure compliance with established policies. Communicate major or recurring concerns to the GM. Educate and empower OM to resolve minor guest issues that require manager involvement. Assist in resolving major issues and communicate to GM. Educate shift managers and team leads to manage regulations and customer service standards. Create and realize financial objectives by motivating staff and implementing marketing strategies. Schedule employee shifts balancing employee's work/life considerations and needs of business. Verify crew member hours. Manage payroll notes in the shard drive. Conduct physical inventories. Calculate food and labor cost. Verify food and paper supply orders. People Management: Generate a constant stream of candidates for Shift Manager position by building relationships and brand recognition in the local community, in addition to development from within. Recruit, hire and develop Shift Managers and Certified Trainers by leveraging the tools available. Develop and motivate Shift Managers and Certified Trainers. Monitor and formally evaluate their performance relative to established goals. Ensure Trainer and Shift Manager compliance with productivity and service standards by retaining a sufficient number of well-trained and productive employees. Demonstrate ability to adapt to change. Support and lead direct reports through changes. Quality Management: Monitor and evaluate restaurant operations, ensuring strict adherence to company-wide QSC, safety and sanitation standards. Validate equipment is properly maintained to ensure productivity levels are met. Recommend decisions regarding repair or replacement of equipment. Ensure the timeliness and quality of local marketing programs and evaluate effectiveness. Resolve operational issues within the restaurant and communicate to the GM. Attend required AGM meetings. Move the business forward toward objectives by sharing input and feedback and identifying best practices. Ensure key deadlines are met through time management and delegation Assist in coordination, implementation and execution of new initiatives, as directed by GM. Responsible for employee onboarding, administration and assignments. Financial Management: Monitor and evaluate the financial performance of the restaurant according to business objectives developed by the Area Manager. Identify financial trends and performance improvement opportunities. Develop a recommendation to resolve. Share with GM. Responsible for ensuring accurate financial data: payroll, cash and receipts, food costs, security of funds, and operating expenses. Prepare and review financial reports. Disclaimer This job posting is for a position in a restaurant owned and operated by an independent franchisee organization, not Hawaiian Bros, Inc. This means the independent franchisee, and not Hawaiian Bros, Inc. is alone responsible for all employment-related matters in the restaurant including, but not limited to setting requirements for each job and all decisions concerning hiring, firing, discipline, supervision, staffing and scheduling. Hawaiian Bros, Inc. will not receive a copy of any job application and possesses no control over interviewing, hiring, or the employment policies and practices of independent franchisees. If you are hired for this job posting, the independent franchisee, and not Hawaiian Bros, Inc., will be your employer. This job posting contains some general information about what it is like to work in a Hawaiian Bros restaurant, but is not a complete job description. People who work in a Hawaiian Bros restaurant perform a number of different tasks every day, and this posting does not list all of the essential functions of the job. Our brand is committed to providing equal employment opportunity for all persons regardless of age, race, creed, color, national origin, citizenship status, religion, sex, sexual orientation, gender identity, disability, genetic information, military or veteran's status, criminal background, or any other characteristic protected by Federal, State, or local law. We use eVerify to confirm U.S. Employment eligibility.

Understand completely all policies, procedures, standards, specifications, guidelines and training programs. Supervise operation of bar to maximize profitability, minimize legal liability, and conform to alcoholic beverage regulations. Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking, and serving standards. Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment. Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures. Fill in where needed to ensure quest service standards and efficient operations Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurants receiving policies and procedures. Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. Fully understand and comply with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees and guests. Carry out restaurant marketing, advertising, and promotional activities and campaigns. Perform other duties as assigned by General Manager Requirements: Must be 21 years of age. Be able to communicate and understand the predominate language(s) of the restaurant's trading area. Have knowledge of service and food and beverage, generally involving at least three years of front-of-house operations and/or assistant management positions. Possess excellent basic math skills and have the ability to operate a cash register or POS system. Be able to work in a standing position for long periods of time. Be able to reach, bend, stoop and frequently lift up to 50 lbs. Must have the stamina to work in a positive environment 50-60 hours a week. Be able to work in a Real, Fresh, Fun environment! Santa Fe Cattle Company (KWC, LLC) is an EEO Employer - M/F/Disability/Protected Veteran Status View all jobs at this company

Working at Pizza Hut is about making hungry people happy. It's about being independent and having fun, making new friends and earning extra cash. If youre ready to take the next step in your career in restaurant management, our Shift Manager position is the right place to do it. Working as a Shift Manager will let you develop your management skills while still having the time to do the things you enjoy. You'll benefit from our training and career opportunities and receive reward and recognition for your efforts. Requirements The good news is that your training will teach you everything you need to know to succeed on the job. But there are a few skills you should have from the get-go: We have a great culture at Pizza Hut and look for people with a similar mindset. You're the honest, energetic and approachable type, able to get along and communicate easily with people at all levels. You're never short of a smile and take real pride in your work, cope well under pressure and thrive on a challenge. A natural leader, you sincerely value customers and champion teamwork. Youre all about teaching new things and motivating the team to work together. You set high standards for yourself and the people you work with you love keeping things clean, safe and fun for the team and the customers You want to learn how to run great restaurants from the best restaurant managers in the business Youre at least 18 years old with a valid drivers license, reliable transportation (not public transportation you may need to drive to make deposits for the restaurant sometimes) and a true desire to learn and grow. Weve got great jobs for people just starting out in the workforce, looking for a flexible second job or staying in the workforce after retirement. If you want a fun, flexible job with an innovative company, look no further than Pizza Hut. Apply today! We also believe in ALL people, and take a unified stance against all forms of racism, gender bias, discrimination, hate and intolerance. Required Preferred Job Industries Food & Restaurant

Benefits: Competitive salary Dental insurance Employee discounts Free uniforms Health insurance Paid time off Vision insurance At Meddys, we look for people who are self-driven and want to be held accountable and rewarded for achieving outcomes and results. People with a high internal emotional need to succeed, a commitment to growth, and a desire to improve. If you can commit to and live with the following principles, then you are the type of person who will be successful and help our company thrive. If you feel this level of engagement is not right for you or that you're not willing or able to participate with us at this level, we are not a good fit for you. Our expectation is that you will take the steps necessary to do what you say you are going to do and be accountable for your actions. In other words, live “Above the Line.” We understand that not every person is ready for this level of performance, and we appreciate the honesty of those who decide this is not the right place for them. On the other hand, you would make an ideal candidate to join our company if you are willing to commit to the following Above the Line principles: Accountability: See It, Own It, Solve It, Do It Become part of the solution Respect for others and their feelings Act now! Ask the question: “What else can I do?” Ask the question. "How can I better my best?" Personal ownership and pride. Reject the average. Show others that you care. Job Description The Kitchen Manager will be directly responsible for daily operations of the kitchen, including, but not limited to, food purchasing, food preparation, and consistency in the product presented to the guest. Ensure the quality, cleanliness, and standards of all BOH functions are met. The kitchen manager is responsible for all BOH staff in methods of cooking, preparation, plate presentation, portioning, cost/labor control, proper food handling, sanitation, and cleanliness. Responsibilities: Manage and supervise the kitchen staff, providing guidance, training, and performance evaluations. Oversee food purchasing, inventory management, and cost control to maintain budgetary targets. Ensure the kitchen complies with all health and safety regulations and sanitation standards. Implement and maintain standard recipes and presentation guidelines to ensure consistency in the dishes served to guests. Monitor and maintain kitchen equipment, ensuring it is in good working condition and promptly addressing any maintenance issues. Collaborate with the front-of-house team to ensure seamless communication and coordination between the kitchen and dining areas. Continuously seek ways to improve kitchen operations, streamline processes, and enhance the overall efficiency of the culinary department. Qualifications: Proven experience as a Kitchen Manager or in a similar leadership role in a high-volume restaurant setting. Solid understanding of food preparation techniques, kitchen management, and BOH operations. Strong leadership and communication skills to effectively manage a diverse team. A keen eye for detail and dedication to maintaining high food quality and presentation standards. Ability to work under pressure, handle multiple tasks, and meet deadlines. Excellent problem-solving skills and a proactive approach to addressing challenges. ServSafe Manager certification and knowledge of health department regulations. Compensation: $64,800.00 - $85,000.00 per year We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. Who We Are Meddys is a polished fast casual restaurant offering excellent and guilt-free Mediterranean selections at affordable prices. In 2014, we opened our first location in Wichita, KS by providing our community with delightful dining experiences. Our friendly staff serves mouthwatering dishes in a relaxed, modern atmosphere. At Meddys, freshness and hospitality are at the heart of what we do. Every dish is made to order using only the freshest ingredients. We go the extra mile to provide you, your family, and your friends an exceptional dining experience. Today we serve the most delicious hummus, shawarmas, platters, and signature cocktails at locations in Wichita, KS, and the Kansas City Metropolitan Area. So, indulge in healthy, flavorful meals and feel the good vibes at a Meddys branch near you. Mission Statement “To become the employer of choice while maintaining desired profitability targets.” Vision Statement To build an organization comprised of a team of “A” players who work in unison for a common objective, hold each other accountable, gets stuff done, and are proud of their results.”

608 S Air Depot Blvd. Midwest City, OK 73110-4461 Based in Pasadena, California, Dine Brands Global, Inc. (NYSE: DIN), through its subsidiaries, franchises restaurants under Applebee's Neighborhood Grill + Bar, IHOP and Fuzzy's Taco Shop brands. With over 3,500 restaurants combined in 18 countries and 354 franchisees as of December 31, 2023, Dine Brands is one of the largest full-service restaurant companies in the world. For more information on Dine Brands, visit the Company's website located at ******************* We're looking for talented Cooks: We offer great restaurant culinary careers for cooks with back-of-house cooking, chef, sauté cook, or grill cook kitchen experience in a high-volume restaurant environment. Requirements: * 1+ year of restaurant cooking experience preferred but not required * Team-oriented with a passion to succeed * Must be at least 18 years old * Eligible to work in the United States Equal Employment Opportunity Statement Dine Brands Global strongly supports equal employment opportunity for all applicants regardless of race, color, religion, sex, gender identity, pregnancy, national origin, ancestry, citizenship, age, marital status, veteran status, physical disability, mental disability, medical condition, sexual orientation, genetic information, or any other status protected by federal, state, or local law. All employment is decided on the basis of qualifications, merit, and business need. Qualified applicants with arrest or conviction records will be considered for employment in accordance with the Los Angeles County Fair Chance Ordinance for Employers and the California Fair Chance Act and/or other applicable laws and regulations in other jurisdictions. For information on how we collect and use your personal information, please visit our Applicant & Employee Privacy Notice.

Job Description Are you a hardworking, service minded leader with a real passion for the hospitality industry? Are you looking to take a step towards building your restaurant manager career, instead of just working a job? We need extraordinary leaders like you to apply for this full service restaurant management position in Yukon, OK As a Restaurant Kitchen Manager, your experience and leadership skills will head up some of the nation's leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, train, and develop them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits Health Benefits Industry Standard Work Week (50-55 hour target) Attainable Bonus Program $45K - $55K Salary Equal Opportunity Employer Key Responsibilities Practice safety as priority #1 for your restaurant team and customers Maintain a high ratio of return customers through great service Oversee guest services and resolve issues Coach and develop restaurant employees to build a cohesive team Promote, demonstrate, and lead a memorable customer restaurant experience You will: Have a minimum of 2 years in Restaurant Management Show success in previous positions Be physically fit and able to regularly walk, climb, crouch and move up to 50 pounds at a time Be able to thrive in a quick paced environment Demonstrate outstanding leadership, communication, and training Have a stable work history Does this sound like you? We'd love to hear from you! Send your resume today!

A Good Egg Dining Group is looking for a Restaurant Manager to join our team in Oklahoma City. We're focused on creating a culture where Extreme Hospitality and growth go hand in hand. In this role, you'll guide and support your team, ensure smooth daily operations, and contribute to the continued success of our restaurants. We value leaders who invest in people and are ready to grow their careers alongside us. POSITION SUMMARY Plan, organize, direct and coordinate the staff and resources of the restaurant to achieve stated objectives and goals in service and hospitality, employee morale, food and beverage quality, cleanliness and sanitation, costs and sales, while upholding A Good Egg Dining Group's mission to positively impact lives by building enduring memories and multi-generational relationships through a dedication to executional excellence, intentional service, extreme hospitality, and culinary trust. ESSENTIAL FUNCTIONS AND KEY RESPONSIBILITIES Create a high energy, fun environment that promotes and focuses on EXTREME HOSPITALITY. Accomplish human resource objectives through training, assigning, scheduling, coaching, counseling, assessing, and disciplining. Achieve restaurant operational objectives by ensuring the quality of service, food, beverage, and ambiance/aesthetics. Perform Restaurant administrative requirements including inventories, ordering, scheduling, safe-guarding funds, daily reporting, and upkeep of employee files and documents. Hire, train, supervise and make termination decisions for front-of-house staff. Understand completely, communicate and ensure adherence to all company policies, procedures, standards, specs, guidelines and training programs. Prepare all required paperwork including forms, reports, and schedules in an organized and timely manner. Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests. Ensure that equipment is kept clean and in excellent working condition through personal inspection, and by following the restaurant's preventative maintenance programs. Supervise and coordinate shifts, conducting 100% table visits and soliciting guest feedback. Ensure guest and employee satisfaction; resolve issues swiftly in a constructive and positive manner. Continually strive to develop your staff in all areas of managerial and professional development. Facilitate teamwork amongst employees, provide training and recognition, and impart timely and meaningful feedback and performance reviews. Administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. Fill in where needed to ensure guest service standards and efficient operations in all AGE concepts. QUALIFICATIONS This position is well suited for a hands-on individual with no less than 3 years of practical front-of-house experience. Coursework in hospitality or restaurant management is preferred. Availability to work a flexible schedule, including nights and weekends Minimum of 50 hours per week Constitution to stand on feet for long periods of time Excellent organizational and prioritization skills Strong oral and written communication skills A passion for EXTREME HOSPITALITY

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable KITCHEN MANAGERS / HEAD CHEFS (Lead Staff). !! All lead staff will live on site at the job location - Room, Board, & Travel Expense Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership. This job requires initiative, leadership, hands-on self-reliance, and judgment. Duties & Responsibilities: Performs all duties toward the goal of providing excellent guest service in an efficient manner Develop effective schedules for the staff based on levels of business and budgetary guidelines Schedule and coordinate all side work for personnel Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation Maintain appearance and uniform standards Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation Work with the chef on duty in maintaining high standards of food presentation and sanitation Train and develop all FOH dining personnel Provide ongoing feedback to all service personnel concerning standards and performance Communicates with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation Frequently interact with diners for general feedback Ensures the dining hall is open and prepared 15 minutes prior to service Implements a check list system to facilitate the dining hall throughout the day. Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources Is knowledgeable of all menus and specifications Maintain constant follow up with dining hall standards Follow company standards for safety practices to minimize risk to self and others Responsible for daily reporting Effectively communicates with subordinates, co-workers, and supervisors Able to motivate and foster a positive work environment Attend related in-service training and staff meetings Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies Professionally Interacts with Campers, Staff, & Parents Control Inventory Place Orders Project Management Communication Upholds Wolfoods Standards of Service, & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Uses weights and measures to properly execute recipes Prepares all menu items and special request events Follows standardized recipes Ensures that production is accurate in timing, quantity, quality, and plating Actively lead in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production Estimate production needs, establishes par levels, orders adequate supplies, and maintains inventory Places accurate food orders ahead of time Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events Assists in developing and tasting recipes Assists in planning menu Recommend equipment purchases May act as a Front of House supervisor when necessary Qualifications & Experience: 4+ years Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Ability to Self-Motivate Able to both lead a team & take direction Must live on-site in a rural setting with the possibility of shared living spaces Ability to work under pressure in environments that are above/below average temperatures Must be able to stand for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend, stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certifications before start of camp (Company Sponsored) Minimum 6-day 70-hour work week Must be bale to cook from scratch Institutional and batch cooking experience - Highly Desired Ideal candidates are: Looking for seasonal, summer opportunities Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.