Kitchen manager jobs in Oklahoma - 1,080 jobs

General Manager - ADESA Auto Auction
Carvana 4.1
Kitchen manager job in Catoosa, OK
About Us ADESA, a Carvana owned company, currently operating over 50 locations throughout the US. Our auto auctions, some up to 200 acres, provide a wide array of vehicle services including repair & reconditioning, auction remarketing, and many of our sites serve as market hub distribution centers. Our inventory comprises hundreds of thousands of vehicles across North America from retail to commercial, OEM & more. We work in a service industry and embrace a "we" versus "I" culture - help others, and they will help you. Our industry is fun, fast-paced, and competitive - and filled with the best people who are passionate about what they do. We're excited about the future! As an industry leader, ADESA is poised for a multi-year expansion including huge investments in facilities, massive sales growth, and an ever-increasing inventory of vehicles! We are looking for great people who want to take this journey with us! Role and Team Reporting to the Regional Director, the General Manager is responsible for driving the Auction to success through effective leadership. This role is the primary leader for the site, setting the tone for customer and employee experience and executing strategies to support financial performance and company initiatives. The General Manager is expected to embody the company values and influence and lead others as a people, customer, and business manager for their location. Responsibilities Identify opportunities for business growth. Regularly meet with customers, attend sales visits with Sales staff and other customer engagement opportunities. Make sure customers receive prompt, efficient and courteous attention for all contacts and transactions. Act as change champion for the site. Understand, navigate, communicate, and ensure successful adaptation of change initiatives. Ensure proper follow-through on all directives, bulletins and schedules from the Corporate Office and Regional Director. Maintain a good flow of communication with Corporate Office, RD, key contacts within the company, and external contacts. Attend a Profit and Loss Statement review each accounting period with the RD. Ensure accurate and timely reconciliation of accounting with weekly and monthly corporate reports. Initiate and follow up on discrepancies. Monitor accounts receivable and report variances to RD, Controller and Central Office. Control regular and overtime payroll and other business expenses to support business operations and financial objectives. Monitor KPI's and expectations. Leverage technology and tools available. As appropriate, develop and implement action plans to support improvements, and celebrate successes. Be familiar with procedures for handling all aspects of customer disputes and resolve any customer complaints in a friendly, courteous manner. Escalate issues to RD as necessary. Identify, hire, train, and mentor the management of today and the future for the auction. Support recruiting, hiring and onboarding initiatives to meet business needs and corporate/legal requirements. Promote, develop and train all employees according to company guidelines. Maintain positive employee relations and morale. Practice sound leadership and human relations principles to promote teamwork at all times. Set a good personal example of attitude and performance. Follow-through and communicate employee relations problems to the Regional Vice President and Human Resource team as appropriate. Evaluate and take positive, consistent, disciplinary action on infractions of company policies and procedures as defined in the employee disciplinary policy. Prepare and conduct performance appraisals for direct report employees and support the performance appraisal process for the team. Conduct employee meetings at least once a month or as necessary to communicate Company and Department issues and build teamwork among the employees. Maintain a good flow of communication with Regional Vice President, and other pertinent personnel. Account for and identify all auction inventory; monitor and report unusual activity and notify RD and appropriate corporate teams as necessary. Monitor and control all site related conditions, vehicles, property and equipment within corporate standards for cleanliness, proper maintenance and safety. Advise Maintenance of all breakdowns and maintenance immediately. Ensure good routine preventive maintenance. Make sure all Department area conditions do not threaten employee or customer safety. Respond to and follow proper procedures on employee and customer accidents, injuries, and loss or damage to any property. Report all incidents immediately. Ensure functional specifications are sound, efficient and support ADESA goals. Practice and instruct all employees in proper loss prevention and reaction procedures. Account for and identify all keys, codes or other safety or security information. Report all incidents properly and immediately. Direct proper record keeping and follow-through on all sales promotions, advertising and telemarketing. Monitor and ensure compliance with sale plan layouts, corporate requirements with all contractual customers, contractors, and supplier agreements and other directives. Advise and assist with corrective procedures, if needed. Initiate and complete accurate vehicle transfers as instructed. Ensure the use of marketing tools on selected customer accounts as instructed. Make sure company driving safety standards are met and substance abuse prevention and control procedures are followed for all activity. Must know, practice and ensure that company policies and procedures and state and federal laws are followed at all times. Ensure that no company or customer information is inappropriately divulged to unauthorized parties. Skills and Attributes Servant Leadership Philosophy Sales and Marketing Skills Change Management Skills Human Relations and Leadership Skills Communication Skills Accounting and Financial Skills Technical Skills Qualifications Bachelor's degree with auction and automotive experience or High School diploma/GED with at least 5 years auction experience with 5 years automotive of similar work experience required. Minimum 5 years of leadership/supervisory experience Excellent verbal and written communication skills Proven ability to multitask while maintaining attention to detail Confidentiality and integrity while handling sensitive information Proven ability to manage deliverables and metrics against aggressive targets and timelines Proficiency with computer systems and applications Must be 18 years of age and have a valid driver's license that meets requirements ADESA Benefits and Perks Competitive Pay | Quality Benefits | Holiday and Paid Time Off | Education and Equipment Reimbursement Programs | Matching 401(k) | Career Path Opportunities | And More! Other Requirements To be able to do your job at ADESA, there are some basic requirements we want to share with you. Of course, we'll make any reasonable accommodations for those with disabilities to perform the essential functions of their jobs. The physical activity requirements of the position range from Light to Medium Physical Work. Frequent - standing, watching, touching, listening, walking, talking Potential - running, jumping, yelling or other rapid or forceful movement in emergency situations Visual acuity requirements include color, depth perception and field of vision comparable to definitions for Clerical, Administrative, Machine Operators (including inspection) positions. Physical Working Conditions This position is subject to both inside and outside environmental working conditions, including temperature changes, outside weather conditions, slightly elevated ambient noise levels, and minor atmospheric conditions affecting skin or respiratory systems, such as fumes, odors and dusts associated with internal and external service station/convenience food and petroleum dispensing operations. Note: Refer to the Handbook and Policy Manuals for important addendum requirements to all s. This in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employee(s) will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. To be able to do your job at ADESA, you must be able to read, write, speak, and understand English. Of course, we'll make any reasonable accommodations for those with disabilities to perform the essential functions of their jobs. Legal Stuff Hiring is contingent on passing a complete background check. This role is not eligible for visa sponsorship. ADESA is an equal employment opportunity employer. All applicants receive consideration for employment without regard to race, color, religion, gender, sexual orientation, gender identity or expression, marital status, national origin, age, mental or physical disability, protected veteran status, or genetic information, or any other basis protected by applicable law. ADESA also prohibits harassment of applicants or employees based on any of these protected categories. Please note this job description is not designed to contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.
$32k-39k yearly est. 11d ago

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General Manager
Great Plains Kubota
Kitchen manager job in Norman, OK
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
$35k-62k yearly est. 3d ago
General Manager
Americas Outdoor Adventure Park
Kitchen manager job in Jay, OK
General Manager - America's Outdoor Adventure Park Career Path: Direct trajectory to Regional General Manager within 18 months as the portfolio scales. Compensation and Benefits Base Salary: $100,000 - $110,000 (Based on experience) Total Package Value: ~$150,000 (Includes performance bonuses and benefits) Relocation Stipend: Up to $1,500/month for 12 months. Paid Time Off: 80 hours annually, plus holidays. Health & Retirement: Participation in Individual Coverage Health Reimbursement Arrangement (ICHRA) and 401(k) plan with company match up to 3%. Growth: Ground-floor entry into a rapidly scaling resort portfolio with regional leadership opportunities. About America's Outdoor Adventure Park America's Outdoor Adventure Park (AOAP) is a premier experiential destination offering a unique blend of outdoor recreation, lodging, events, food & beverage, and adventure-based amenities. Our property includes cabins, RV sites, race tracks, ATV/UTV rentals, restaurants and bars, events, and seasonal programming-all designed to create unforgettable guest experiences. AOAP is owned by a growing corporate hospitality group, Odyssey Resorts, which provides strategic support while allowing on-site leadership to operate with autonomy and accountability. Position Summary We are looking for a powerhouse General Manager who is a "builder" and a "leader of leaders." This is the senior on-site leadership role responsible for overseeing all day-to-day operations. This is not a standard hotel management role; America's Outdoor Adventure Park is a complex, asset-heavy resort featuring race tracks, vehicle fleets, and adventure-based amenities. We need a GM who arrives with an established "Rolodex"-someone who has a proven network of high-performing managers and specialized staff they can bring with them to hit the ground running. As Odyssey Resorts expands to multiple properties over the next 18 months, this individual will be groomed to transition into a Regional General Manager role. The ideal candidate is a hands-on, guest-centered hospitality leader who partners closely with corporate leadership while maintaining total direct ownership of park operations. Key ResponsibilitiesOperational Leadership & Asset Management Asset-Heavy Oversight: Direct responsibility for high-value physical assets, including an ATV/UTV rental fleet, race tracks, and specialized outdoor infrastructure. Manage maintenance schedules, safety protocols, and asset longevity. Daily Operations: Oversee all park amenities, including lodging, retail, private event management, food & beverage, vehicle/pool rentals, and off-site attractions. Standardization: Develop and maintain the "AOAP Playbook"-standard operating procedures (SOPs) that ensure the flagship property can run autonomously as you transition into regional oversight. Team Leadership & Recruitment Network-Driven Recruitment: Leverage your existing professional network to quickly staff key positions with trusted, high-level talent. Development: Lead, develop, and hold accountable department managers and supervisors. Foster a culture of hospitality, safety, and teamwork. HR Partnership: Partner with the corporate HR Director on hiring, onboarding, performance management, and employee relations. Guest Experience & Culture Experience Ownership: Own the end-to-end guest journey across all touchpoints. Address escalated guest concerns with professionalism and care. Innovation: Continuously identify opportunities to enhance experiential offerings and seasonal programming. Community Relations: Foster long-term relationships with guests, staff, vendors, and local stakeholders. Financial & Performance Management P&L Ownership: Complete accountability for the property's financial performance. Manage complex margins across diverse revenue streams (lodging, rentals, F&B, retail). Budgeting: Manage departmental budgets, control operating costs, and partner with the corporate Finance team on forecasting, reporting, and KPI tracking. Safety, Compliance & Risk Regulatory Standards: Ensure 100% compliance with local, state, and federal regulations across all departments. Incident Management: Oversee safety standards, emergency procedures, and incident reporting. Maintain constant readiness for inspections and audits. Strategic Growth & Execution Regional Scaling: Execute strategic initiatives from ownership and provide on-the-ground insight to inform long-term planning for future resort acquisitions. Collaboration: Work extensively with marketing and sales teams to drive revenue and support new amenity rollouts. Qualifications & Requirements The "Asset-Heavy" Expert: 5+ years of hospitality leadership with direct experience in experiential or destination-based resorts (adventure parks, campgrounds, or multi-amenity resorts). Candidates with only standard hotel experience will not be considered. Proven P&L Mastery: Demonstrated success in managing complex budgets and driving profitability across multiple departments. The "Rolodex": A clear track record of recruiting and retaining high-level talent through your own professional connections. Operational Grit: Ability to be highly visible and present on-property, managing a 24/7 destination environment in Jay, OK. Strategic Ambition: The desire and capability to scale from a single-site GM to a Regional Leader within 18 months. Preferred Experience Outdoor recreation, resort, or adventure-based environments. Seasonal operations and managing fluctuating staffing models. Food & Beverage oversight, including alcohol and events. Ticketing, memberships, or activity-based revenue models.
$100k-110k yearly 4d ago
Kitchen Manager
Owasso Public Schools 3.7
Kitchen manager job in Oklahoma
Support Staff - Child Nutrition/Child Nutrition Date Available: 11/03/2025 JOB TITLE: Kitchen Manager DEPARTMENT: Child Nutrition REPORTS TO: Director of Child Nutrition FLSA STATUS: Non-Exempt CONTRACT STATUS: 10-Month SALARY SCHEDULE: Child Nutrition Category 5 APPROVED BY: Jon Beckloff APPROVED DATE: 1/24/2023 SUMMARY: The Supervisor Food - Senior may work in any type of food location on client premises. This individual provides oversight at the direction of management on site to coordinate routine work activities of workers and/or service employees engaged in food operations or services at either larger complex facilities or locations in the areas of commercial, health care, schools, universities, or other establishments. This individual will provide support to management in the daily oversight of key functions and employees during the normal course of business. The general responsibilities of the position include those listed below, but Sodexo may identify other responsibilities of the position. These responsibilities may differ among accounts, depending on business necessities and client requirements. ESSENTIAL FUNCTIONS: These statements are intended to describe the responsibilities assigned to this position and are not intended to represent an exhaustive list of all responsibilities, duties, and skills required. Understands and follows all policies and procedures. Assists in ensuring a safe working environment throughout the facility for all employees. Assists in monitoring employee productivity and provides suggestions for increased service or productivity. Responsible for the oversight of day-to-day activities of subordinates and assigns responsibility for specific work or functional activities as directed by on-site management. Responsible for orientation and training of employees. Performs day-to-day assignments in addition to oversight duties. Works with customers to ensure satisfaction in such areas as quality, service, and problem resolution. Promote the development of the foodservice team. Attends all allergy and foodborne illness in-service training. Complies with all Sodexo HACCP policies and procedures. Reports all accidents and injuries in a timely manner. Complies with all company safety and risk management policies and procedures. Complies with all USDA, Federal, State, NSLP guidelines & regulations Participates in regular safety meetings, safety training, and hazard assessments. Attends training programs (classroom and virtual) as designated. Maintains key control of operations and is responsible for activities to ensure opening, closing, and daily procedures are completed. Serves as a working lead supervisor coordinating activities of workers or service employees engaged in food operations or services at larger complex facilities of commercial, health care facility, school, campus, or other establishments. May perform other duties and responsibilities as assigned. SUPERVISORY RESPONSIBILITIES: Child nutrition site frontline employees QUALIFICATION: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below 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. Willingness to be open to learning and growing. Maturity of judgment and behavior. Maintains high standards for work areas and appearance. Maintains a positive attitude. Ability to work a flexible schedule. Must comply with any dress code requirements. Must be able to work nights, weekends, and some holidays. Attends work and shows up for scheduled shift on time with satisfactory regularity. EDUCATION and/or EXPERIENCE: High School diploma, GED, or equivalent experience preferred. One (1) or more years related work experience. KNOWLEDGE/SKILLS/ABILITIES: Must be able to coordinate the routine responsibilities of staff and resources. Presents self in a highly professional manner to others and understands that honesty and ethics are essential. Ability to communicate with co-workers and other departments with professionalism and respect. Maintains a professional relationship with all coworkers, vendor representatives, supervisors, managers, customers, and client representatives. Ability to provide clear directions and respond accordingly to employees. Ability to use a computer. LICENSES and REGISTRATIONS: None 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 this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Close vision, distance vision, peripheral vision, depth perception, and the ability to adjust focus, with or without corrective lenses. Significant walking or other means of mobility. Ability to work in a standing position for long periods of time (up to 8 hours). Ability to reach, bend, stoop, push and/or pull, and frequently lift up to 35 pounds and occasionally lift/move 40 pounds. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Generally in an indoor setting; however, may supervise outside activities and events. Varying schedule to include evenings, holidays, weekends, and extended hours as business dictates. While performing the duties of this job, the employee is primarily in a controlled, temperate environment; however, may be exposed to heat/cold during support of outside activities. The noise level in the work environment is usually moderate to loud.
$45k-54k yearly est. 60d+ ago
Kitchen - Yokozuna Downtown
McNellies Group 3.3
Kitchen manager job in Tulsa, OK
Yokozuna is an Asian restaurant and sushi bar located in Downtown Tulsa and South Tulsa. From sushi to Asian fusion dishes and a vibrant entree menu, Yoko offers something for everyone. Key Responsibilities: Ability to prepare a variety of menu items, using grills, ovens, and other equipment. Ensure food is cooked to the correct temperature and meets quality standards. Work effectively with other kitchen staff to ensure timely and efficient food preparation. Uphold safety and sanitation standards. Portion and quality control. Qualifications Qualifications: Prior cooking experience. Ability to work in a fast-paced, high-energy environment. Strong communication skills and the ability to work well in a team. Flexibility to work nights, weekends, and holidays as needed. Must provide a THD Food Handler. Ideally has hot line and Wok cookery experience. Benefits: Health insurance Flexible schedules Employee discounts
$42k-55k yearly est. 6d ago
Kitchen Manager
Fixins Soul Kitchen
Kitchen manager job in Tulsa, OK
Company Overview Fixins Soul Kitchen seeks to redefine the American soul food experience. We are full-service restaurants that uniquely combine traditional soul food with outstanding service and hip, energetic dining environments. Founded by former NBA All Star Kevin Johnson and his wife, Michelle, Fixins' menu is rooted in the Southern recipes passed down through generations from Kevin's family and friends. Established in 2019 with the flagship store in the Oak Park neighborhood of Sacramento, CA, Fixins is rapidly expanding. With additional current locations in Los Angeles (at the Staples Center), Tulsa (Black Wall Street), Detroit (Harmonie Park) and 6 new stores planned to open in the in next 2 years, we are seeking team members at all levels to join us in our goal of becoming the largest Black owned restaurant group in the nation. This is for a Kitchen Manager to oversee the kitchen and heart of house team at our Tulsa, OK location. Reporting directly to the General Manager, The Kitchen Manager ensures the tools, processes and training are in place to achieve high guest satisfaction results related to all culinary areas. Operational Excellence across all facets of the restaurant by instilling high standards and delivering superior results in all areas of the business- sales growth, outstanding service, profitability, food quality, training & development management, and facilities management. The Kitchen Manager will accomplish results through high level leadership behaviors as outlined in this job description. The Kitchen Manager will effectively communicate and model the company vision and brand standards to all members of the management team and hourly team. Essential Job Functions Understand completely all policies, procedures, standards, specifications, guidelines, and training programs. Ensure that all guests are free welcome and are given responsive, friendly, and courteous service at all times. 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. Make employment and termination decisions. Fill in where needed to ensure guest service standards and efficient operations. Continually strive to develop your staff in all areas of managerial and professional development. Prepare all required paperwork, including forms, reports, and schedules in an organized and time 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. Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and 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 position 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 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. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below 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. Several years' experience as a senior level kitchen manager or similar position. Excellent business math skills with the ability to analyze food cost reports effectively to drive greater profitability. Strong problem solving and decision-making skills, and the ability to be flexible and adapt in any situation. Good computer skills with demonstrated proficiency in the use of internet and ability to utilize computerized business tools such as email, learning management systems, and Word, Excel, PowerPoint, and other appropriate software. Strong oral and written communication skills Experience managing large staff to excellence a in fast paced environment. COMPENSATION Competitive salary, bonus structure and healthcare benefits commensurate with experience and performance We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.
$38k-53k yearly est. 3d ago
Kitchen Manager
KWC 4.0
Kitchen manager job in Ada, OK
Directly responsible for all kitchen functions-including food purchasing, preparation and maintenance of quality standards. Handle and train others to clean kitchen equipment carefully and safely to prevent damage or injuries. Monitor weekly historical business data, and use this information to prepare weekly work schedules to ensure sufficient coverage in the kitchen to attain our food service standards. Supervise operation of the kitchen to maximize profitability, minimize legal liability, and conform to State and Local health code regulations. Consistently monitor COGS through daily use of inventory control. Input of food purchases and the safeguarding of all recipes. Assist with hiring, training, and scheduling of BOH personnel. Investigate and resolve complaints concerning food quality issues. Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Maintain par-stock of food products Comply with all health and safety regulations. Review and monitor, with General Manager or other financial personnel, expenditures to ensure that they conform to budget limitations. Perform other kitchen duties as assigned by General Manager Requirements: Understand the importance of fresh, made from scratch recipes and hand cut steaks. A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter with a from scratch concept. At least 1 year in a similar capacity. Must be able to communicate clearly with managers, kitchen and dining room personnel and guests. Be able to reach, bend, stoop and frequently lift up to 50 lbs. Withstand temperatures of 0 degrees Fahrenheit or less and 100 degrees Fahrenheit or more. Work in a standing position up to 11 hours a day. Understand and respond to team members in a loud environment. Understand finance and cost management. Be able to work in a Real, Fresh, Fun environment! DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current position, senior management and /or administrators reservesthe right to revise the job or to require that other or different tasks be performed as assigned. Santa Fe Cattle Company (KWC, LLC) is an EEO Employer - M/F/Disability/Protected Veteran Status View all jobs at this company
$41k-51k yearly est. 60d+ ago
Restaurant Kitchen Manager - Full Service - Yukon, OK
HHB Restaurant Recruiting
Kitchen manager job in Yukon, OK
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!
$45k-55k yearly 28d ago
Restaurant Kitchen Manager
Chapman Corral, LLC Dba Golden Corral
Kitchen manager job in Muskogee, OK
Job DescriptionBenefits: Bonus based on performance Company parties Competitive salary Employee discounts Paid time off Training & development Our franchise organization, Chapman Corral, LLC dba Golden Corral, is currently seeking energetic, friendly individuals to join our team! At Golden Corral, we know that successful people are the foundation of our very successful company. We hire managers with the talent, integrity, and passion to promote our Caring Culture. We provide an environment that supports and empowers our people not only to exceed our guests' expectations, but also to achieve their professional and personal goals. Talent, Focus, Commitment, Passion - These are just a few of the traits our most accomplished managers have in common. At Golden Corral, your ability to succeed is limited only by your energy and drive. Unequalled opportunity at the best chain restaurant company in the country! In this role as Kitchen Manager, you are responsible for food production and operating the Back-of-the-House using Golden Corral products, recipes, procedures and company systems to ensure that the standards for quality food, recipes, and cleanliness are achieved for our guests. As a member of the restaurant operations management team, you are also responsible for the restaurants overall operations, including food quality, production, safety, and labor in absence of the General Manager and Hospitality Manager. Requirements: Strong, stable work history along with management experience in a high-volume, casual dining or family-style restaurant. Education and training normally associated with college coursework in business or hospitality. Successful completion Golden Corral's comprehensive management training program. Position requires a valid drivers license and an acceptable driving record. Thank you for your interest in Golden Corral. Our commitment to valuing diversity helps create an environment where everyone can be successful. Upon completion of your online application, you may be directed to complete an additional online questionnaire that is specific to the position in which you are applying. The job opening listed on this page has been posted by an independent franchisee of Golden Corral Corporation. Golden Corral Corporation does not hire or employ any individuals at this franchise location. The franchisee will make all decisions with respect to applications for the position listed on this page. The name of the franchisee appears in this job posting. All questions concerning this job opportunity should be directed to the franchisee.
$38k-53k yearly est. 17d ago
Kitchen Manager - Holdenville, OK
Caseysstore
Kitchen manager job in Holdenville, OK
As a Kitchen Manager, you'll be a hands-on leader and a key member of the store leadership team. Working closely with the Store Manager, you'll train, guide, and engage kitchen Team Members to deliver an exceptional guest experience. Your focus will include managing day-to-day kitchen operations, focusing on food safety standards, overseeing inventory, and influencing activities within prepared foods and dispensed beverage areas to maximize productivity and profitability. Benefits We Sprinkle In for This Role Competitive pay and quarterly bonus opportunities DailyPay Health, dental, and vision insurance Paid time off and holiday pay 401(k) with company match Career growth and development programs Team Member discounts What You'll Do as a Kitchen Manager: Actively train, guide, and engage kitchen Team Members, delegate tasks effectively, and coach for success. Under the supervision of the Store Manager, manage and influence operational activities in prepared foods and dispensed beverages to optimize performance. Partner with the Store Manager to be accountable for all kitchen activities, maintaining 5S standards, and ensuring smooth daily operations. Oversee kitchen inventory and maintain accurate stock levels. Anticipate and resolve guest concerns related to kitchen service, keeping the Store Manager informed. Model and coach to Casey's CARES values: Commitment, Authenticity, Respect, Evolving, Service Proficiently perform Store Team Member duties when needed. Compensation: Starting pay range: $14.00-$16.10 Actual pay may vary based on Casey's assessment of the candidate's knowledge, skills, abilities (KSAs), related experience, education, and qualifications. Other factors impacting pay include local prevailing wages and internal equity. This position is eligible for quarterly bonuses based on kitchen performance. Our full salary range for this role does extend beyond the hiring range listed, allowing team members the opportunity to continue to grow within the company. #LI-TG1 #LI-Onsite
$14-16.1 hourly 10h ago
2026 - Culinary Professionals - Kitchen Manager / Head Chef - Seasonal Relocation Job is Not Local
Wolfoods
Kitchen manager job in Oklahoma City, OK
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.
$35k-49k yearly est. 23d ago
Kitchen Leader
Perkins Restaurants 4.2
Kitchen manager job in Ponca City, OK
BE A PART OF OUR SUCCESS! * Educational Assistance with DeVry University with complimentary laptop * Immediate Family Members are also eligible * Competitive Pay with Service Award Incentive * Get paid daily through Daily Pay! * Comprehensive Health Benefits including Medical, Dental, Vision, and more!* * 401(k) retirement savings with company match * Flexible Schedule * All you can eat pancakes + meal discounts! * Employee Discount Program * Development Pathway: Step by step process to grow your career * 3 College Credits hours for completing manager training Founded in 1958, Perkins operates 324 restaurants in 32 states and four Canadian provinces. The Perkins system includes 81 company-owned and operated restaurants and 234 franchised units. Throughout its history, Perkins Restaurant & Bakery has remained true to its mission of providing guests with personalized service and delicious, homestyle food at a great value. Perkins has experienced years of success through ensuring 100% guest satisfaction on every visit. If you want to work and grow with a company who has a proven track record of success, has an unmatched commitment to their employees and employees the best in the industry, you are in the right place! Position Description As a Kitchen Leader, you will be responsible for maintaining direction of kitchen staff members to ensure daily goals and tasks are being met. In addition, you will perform all duties to maximize guest satisfaction and quality work environment. Responsibilities: * Works cooperatively with Kitchen Manager to ensure that all budget expenses are within limits; identifies and communicates ways to improve and streamline operation. * Keeps General Manager/Kitchen Manager informed of problems and/or issues and proposes alternative solutions for consideration. * Maintains a clean and safe facility. * Monitors and oversees food temperatures during hot and cold handling to reduce the incidence of risk factors known to cause food borne illness. * Communicates clearly and concisely both verbally and in writing. * Ensures clear communication with vendors providing restaurant equipment and supplies. * Completes walk-through and temperature checks in the kitchen. * Assists in ordering food, produce, liquor and restaurant supplies. * Assists in receiving deliveries and checks paperwork to ensure receipt of items; provides direction to staff for stocking items. * Performs and is able to assist in all functions for kitchen operations. Qualifications: * Basic skills such as sanitation, safety, and customer service taught through in-house training * Must be able to communicate clearly Physical Requirements / Environment / Work Conditions: * Must have high level of mobility/flexibility * Must be able to work irregular hours under heavy stress/pressure during peak times * Must be able to coordinate multiple tasks simultaneously * Must possess a high level of coordination * Must lift and carry up to 50 pounds for distances up to 30 feet * Must be able to fit through an opening 30" wide * Requires frequent reaching, bending, pushing and pulling * Exposure to heat, steam, smoke, cold and odors * Requires continual standing and walking Benefits & Perks: Disclaimer This job description is not intended, and should not be construed to be, an exhaustive list of all responsibilities, skills, efforts or working conditions associated with the job. It is intended, however, to be an accurate reflection of those principal job elements essential for making decisions related to job performance, employee development and compensation. As such, the employee may perform other duties and responsibilities as required. Compensation: $14.00 - $16.00 per hour We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. Founded in 1958, Perkins operates 277 restaurants in 32 states and two Canadian provinces. The Perkins system includes 81 company-owned and operated restaurants and 196 franchised units. With its diverse, moderately priced menu featuring breakfast, lunch, dinner, and bakery offerings, and its attractive and recently remodeled restaurants designed to facilitate efficiency and guest satisfaction, Perkins American Food Co. is a dining favorite with a solid and respected reputation in the marketplace. The longevity and success of Perkins American Food Co. is largely attributed to the concept's ability to adapt to shifts in consumer dining trends and evolving taste preferences while delivering that homestyle goodness that guests crave. At Perkins, we're always updating our menu with fresh, flavorful and innovative items that take their place right alongside Perkins' iconic guest favorites, some of which have been on our menu for more than 30 years. We also take great pride in differentiating ourselves with the service and experience we provide. This has and continues to be a hallmark of our brand. BE A PART OF OUR SUCCESS Perkins has experienced years of success through ensuring 100% guest satisfaction on every visit. If you want to work and grow with a company who has a proven track record of success, has an unmatched commitment to their employees and employees the best in the industry, you are in the right place!
$14-16 hourly 60d+ ago
Traveling Director of Dining Services
Brookdale 4.0
Kitchen manager job in Oklahoma City, OK
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.
$39k-53k yearly est. Auto-Apply 60d+ ago
Full-Time Culinary Staff
Osu Cowboy Dining
Kitchen manager job in Stillwater, OK
OSU Cowboy Dining is an energetic fast-paced environment catering to the food service needs of Oklahoma State University athletics. Located in the West End Zone of Boone Pickens Stadium, we provide our athletes with daily food services. In addition, we provide food and beverage services, and all premium level services within the club and suite level during athletic events. We are looking to add team members who will assist in these operations. Members of our culinary team are responsible for ensuring the highest quality of organization, preparation, production, and service within our operation. While working with Cowboy Dining you will gain proper knowledge and experience in food service safety and sanitation, as well as, knowledge in the handling of all food products within our operations. Duties/Responsibilities: Assist in managing team members during hours of service by assigning tasks to assure efficient shifts. Train, mentor, and develop new kitchen personnel in safe operation of all kitchen equipment and utensils. Assist in all special events. Assist in all gameday premium service operations across all venues. Assist executive kitchen team on planning and executing all food & beverage services. Proper setup and maintenance of a safe and sanitary work environment. Proper knowledge of kitchen operations including setup, breakdown, and cleaning of all kitchen stations. Properly perform detailed maintenance procedures required to maintain the quality of all facilities. Proper and communication and problem solving skills. The benefits of working at OSU Cowboy Dining: Paid Time Off Program Paid Holidays Health Insurance (Employee only coverage is 100% paid by employer) Dental Insurance (Employee only coverage is 100% paid by employer) Vision Insurance (Employee only coverage is 100% paid by employer) Company paid HRA ($1000.00/year) Flexible Spending Account for Child Care and Medical Expenses Life Insurance (Employee & family coverage is 100% paid by employer) Simple IRA Plan w/ Company Match up to 3% Qualifications Requirements: Minimum of 3 years culinary experience. Minimum of 2 year supervising experience. Experience in hiring, training, and mentoring. Strong communication and organizational skills. Bending, lifting, and carrying up to 30 pounds. Continuous standing and walking throughout the duration of each shift. Shift Availability: Open Availability Weekends as needed
$34k-49k yearly est. 6d ago
Kitchen Manager at The Chicken Shack
George Jacobs
Kitchen manager job in Luther, OK
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.
$38k-53k yearly est. 13d ago
Manager Food Operations I
The Walt Disney Company 4.6
Kitchen manager job in Oklahoma City, OK
Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. **Responsibilities :** + Manage all Galley staff and oversee operation of all galleys and food outlets + Coordination of all food offering including group offerings and special requests + Oversee proper preparation of special dietary meals and food allergies for Guests and Crew + Monitor all Culinary standards, inventory and cost control + Complete random food and menu audits + Maintains close relationship with shore side F&B management team + Ensure Disney Cruise Line and USPH Sanitation requirements are met in all galleys and food store rooms + Responsible for setting Departmental goals + Maintain Operating Guidelines and OJT material for areas of responsibility and revise as necessary + Ensure facilities and equipment are maintained and in good working order + Inventory control (par levels turnover and replenishment) + Monitoring/Implementation of garbage separation and disposal procedures + Monitor handling, maintenance, and reordering of operating equipment + See that hazardous materials are used and stored properly in operations under their control, including regular inventory and availability of MSDS + Facilitate department meetings + Provide leadership for all direct reports; Responsibilities include, but are not limited to: + Managing personnel files + Review and approve all renewal contracts before distribution + Conducting performance reviews, including discipline as needed + Ensuring Project Onboard compliance + Monitoring STAR, while making necessary corrections + Onboard training, new hire and ongoing + Succession planning + Crew recognition and communication **Basic Qualifications :** + Minimum five years experience in high volume galley/F&B operation + Certified Executive Chef or equivalent degree in Culinary Arts + College education or equivalent industry experience preferred + Ship experience required + Excellent working knowledge of food and beverage products, services, and equipment + Demonstrated ability to calculate cost potentials/projections and understands the impact on budget + Technical and functional understanding of the ship based food and beverage operation + Excellent verbal and written communication skills + Strong interpersonal communication skills + Proficient in Microsoft Office and Outlook **Additional Information :** This is a **SHIPBOARD** role. You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities, and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1324951BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.
$28k-43k yearly est. 2d ago
Director of Culinary Services / Director of Food Services
Opportunities In Senior Care
Kitchen manager job in Tulsa, OK
Come work for a company that cares and appreciates its staff and help us strive to be the difference makers and a guiding light in our profession. We are searching for attentive, kindhearted health professionals regardless of the position to help us care for our phenomenal residents. Remarkable benefits our staff can expect: Competitive Wages Comprehensive benefits- Medical, Vision, Dental Insure Oklahoma- Subsidies to eligible employees. Maternity Leave- Long-Term & Short-Term Disability 401 K Plan PTO Holiday Pay Life Insurance Referral Bonus Program Flexible Spending & Daycare Account Employee Monthly Appreciation Activities Perfect Attendance Bonus for Full-time Hourly Staff ON DEMAND PAY- (PayActiv - access to weekly pay!) Education Assistance- That's right, we will support you as you go back to school. We believe in you! Exclusive discounts: AT&T & Verizon Insight & Dell Staples United Moving Services OKRIN & Sherwin Williams AMC Movies Premium Seats USA (concert & sports events) LMT Club & Member Auto Buying by TrueCar Abenity Travel Center Six Flags Harry & David Gifts & Godiva Purpose of Your Job Position The primary purpose of your job position is to assist the Dietitian in planning, organizing, developing and directing the overall operation of the Food Services Department in accordance with current federal, state, and local standards, guidelines and regulations governing our facility, and as may be directed by the Administrator, to assure that quality nutritional services are provided on a daily basis and that the Food Services Department is maintained in a clean, safe, and sanitary manner. Education Must possess, as a minimum, a high school diploma. Be a graduate of an accredited course in dietetic training approved by the American Dietetic Association. Experience A minimum five (5) years experience in a supervisory capacity in a hospital, nursing care facility, or other related medical facility is preferred. Must have training in cost control, food management, diet therapy, etc. Job Functions Every effort has been made to identify the essential functions of this position. However, it in no way states or implies that these are the only duties you will be required to perform. The omission of specific statements of duties does not exclude them from the position if the work is similar, related, or is an essential function of the position. Assist in planning, developing, organizing, implementing, evaluating, and directing the Food Services Department, its programs and activities. Coordinate food services and activities with other related departments (i.e., Nursing, Environmental, Activity and Social Services, etc.). Assist in developing and maintaining written food services policies and procedures. Assist in developing and maintaining written s and performance evaluations for each level of food services personnel. Interpret the department's policies and procedures to employees, residents, visitors, government agencies, etc., as necessary. Assist the food services staff in the development and use of departmental policies, procedures, equipment, supplies, etc. Assume the responsibility of obtaining/maintaining/filing material safety data sheets (MSDSs) for hazardous chemicals used or stored in the Food Services Department. Ensure staff is aware of and knowledgeable of MSDSs. Perform administrative duties such as completing necessary forms, reports, evaluations, studies, etc., to assure control of equipment and supplies. Review the department's policies, procedure manuals, job descriptions, etc., at least annually for revisions, and make recommendations to the Dietitian and/or Administrator. Develop and maintain a file of tested standard recipes. Keep abreast of economic conditions/situations and recommend to the Dietitian and/or Administrator adjustments in food services that assure the continued ability to provide daily food services. Make written and oral reports/recommendations to the Dietitian and/or Administrator as necessary/required concerning the operation of the Food Services Department. Submit accident/incident reports to the Business Office within twenty-four (24) hours after their occurrence. Assume administrative authority, responsibility, and accountability of supervising the Food Services Department. Inspect food storage rooms, utility/janitorial closets, etc., for upkeep and supply control. Review and assist in developing a plan of correction for food services service deficiencies noted during survey inspections and provide a written copy of such to the Administrator. Process diet changes and new diets as received from nursing services. Assist the Infection Control Coordinator in identifying, evaluating, and classifying routine and job related food services functions to ensure that tasks involving potential exposure to blood/body fluids are properly identified and recorded. Review departmental complaints and grievances from personnel and make written reports to the Dietitian and/or Administrator of action(s) taken. Follow facility's established procedures. Assist in developing and implementing a food services service organization structure. Assist the Quality Assessment and Assurance Committee in developing and implementing appropriate plans of action to correct food services deficiencies. Assist in developing, implementing, and maintaining an ongoing quality assurance program for the Food Services Department. Assist the Discharge Planning Coordinator in planning the food services portion of the resident's discharge plan. Participate in facility surveys (inspections) made by authorized government agencies. Interview residents or family members, as necessary, to obtain diet history. Participate in maintaining records of the resident's food likes and dislikes. Assist in developing methods for determining quality and quantity of food served. Ensure that charted food services progress notes are informative and descriptive of the services provided and of the resident's response to the service. Ensure that menus are maintained and filed in accordance with established policies and procedures. Maintain an adequate liaison with families and residents as necessary. Maintain a reference library of written material, laws, diet manuals, food codes, etc., necessary for complying with current standards and regulations and that will provide assistance in maintaining quality food service. Visit residents periodically to evaluate the quality of meals served, likes and dislikes, etc. Involve the resident/family in planning objectives and goals for the resident. Assist in planning regular and special diet menus as prescribed by the attending physician. Assist in developing diet plans for individual residents. Review therapeutic and regular diet plans and menus to assure they are in compliance with the physician's orders. Review the food services requirements of each resident admitted to the facility, as may be required, and assist the attending physician in planning for the resident's prescribed diet plan. Meet with administration, medical and nursing staff, as well as other related departments in planning food service programs and activities. Ensure that residents are offered a nourishing snack at bedtime. Agree not to disclose assigned user ID code and password for accessing resident/facility information and promptly report suspected or known violations of such disclosure to the Administrator. Agree not to disclose resident's protected health information and promptly report suspected or known violations of such disclosure to the Administrator. Report any known or suspected unauthorized attempt to access facility's information system. Others as deemed necessary and appropriate, or as may be directed by the Administrator and/or Dietitian.
$40k-61k yearly est. 60d+ ago
Dining Services Director
Canoe Brook Ardmore 4.3
Kitchen manager job in Ardmore, OK
Job Description Do you love where you work? Our Dining Services Director's do! Come join the Oxford family where our core purpose is to experience the joy of serving others and to create meaningful relationships. Our wonderful resident to caregiver ratio helps make this mission possible! As a Dining Service Director, your benefit package includes: Medical, dental, vision, and a complimentary life insurance policy 401k plan with an employer match PTO for both full time and part time team members Certification cost assistance Yearly tenure bonus Your Dining Service Director duties and responsibilities are as follows: Position Summary Residents enjoy three meals a day from a menu you create with influences new and old. This rare opportunity allows you to cook what you know, but also interact with the guests, gather old family recipes, learn their ethnicities, and create relationships. The dining service director is someone with an extensive culinary background, but also the desire and ability to flex your "Front of house" skills. Communication is a large part of this role as you will be managing not only the kitchen, but a small team that works with other departments to ensure the food, service, and dietary needs are being met. Essential Functions Meal Planning and Coordination Develop menu according to a scheduled cycle and in coordination with the dietician as needed Track menu changes and food substitutions Observe and communicate with residents for specific preferences and adjust menu accordingly Manage food inventory, including available snacks within each memory care house, and work with food/supply provider to ensure adequate supply Communicate with community team members to ensure meals are presented and served appropriately Follows the budgetary expectations of the community General Kitchen Management Ensure kitchen and food preparation areas are clean and exceed regulatory standards Continually monitor kitchen equipment to ensure they are in good working order and temperatures meet regulatory standards Ensure food and supplies are labeled and stored appropriately Maintain meal service records as required Community Leadership Oversee the day to day kitchen operations, including responsibility for assigning tasks and responsibilities for additional kitchen staff Partner with the Executive Director to recommend ways to enhance the dining experience for residents Responsible for the staffing of the dining room and the kitchen Responsible for the recruitment, training and setting expectations for all dining services team members Successful Behavioral Attributes at Oxford Senior Living Humility : Share credit, emphasize team, and define success collectively rather than individually Positive Attitude : Display a “can-do” attitude focused on providing solutions Initiative : Action-oriented commitment to continuous improvement in all aspects of the business Emotional Intelligence : Serve the community by placing the needs of the community team members and residents ahead of your own Minimum Qualifications High School Diploma or G.E.D. Food Handler's certification Five (5) years of successful experience providing leadership in a food service setting Three (3) or more years preparing meals for large groups Working knowledge of dietary requirements for seniors Formal accredited culinary certification Significant culinary experience may be substituted for formal education Preferred Qualifications Nutrition certification and/or training Prior experience as an executive chef in an upscale assisted living community Physical Working Requirements Ability to travel using personal vehicle, including at night Able to stand for prolonged periods of time while preparing meals and serving residents Able to do occasional lifting of up to 50 pounds Able to work flexible schedule, including evenings and/or weekends Team Member is subject to outside environment conditions occasionally, inside conditions frequently, with protection from weather conditions but not necessarily from temperature change By joining our team as a Dining Service Director, you will be able to help us continue the vision of helping others and creating meaningful relationships. We are looking for positive and humble individuals who have initiative and emotional maturity to help us create a loving, homelike atmosphere for our residents. Click on the “Apply Now” button to join our friendly, growing team today! Check out our culture by clicking the link below! Our Culture | Oxford Senior Living Oxford Senior Living is an Equal Opportunity Employer.
$35k-44k yearly est. 22d ago
Part-Time Culinary Staff
Osu Cowboy Dining
Kitchen manager job in Stillwater, OK
OSU Cowboy Dining is looking for part-time Culinary Team Members to join our team. This is a part-time position that could grow into a full-time position for proven candidates.. OSU Cowboy Dining is an energetic fast-paced environment catering to the food service needs of Oklahoma State University athletics. Located in the West End Zone of Boone Pickens Stadium, we provide our athletes with daily food services. In addition, we provide food and beverage services, and all premium level services within the club and suite level during athletic events. We are looking to add team members to assist in these operations. Members of our culinary team are responsible for ensuring the highest quality of organization, preparation, production, and service within our operation. While working with Cowboy Dining you will gain proper knowledge and experience in food service safety and sanitation, as well as, knowledge in the handling of all food products within our operations. Duties/Responsibilities: Proper setup and maintenance of a safe and sanitary work environment Proper preparation, storage, and organization of all food products Proper storage and organization of all sanitation supplies and sanitation chemicals Proper knowledge of equipment operation. This includes setup, breakdown, cleaning, and storage. Proper setup and breakdown of food preparation stations Proper knowledge to operate all aspects of warewashing stations Proper preparation and presentation of dishes prepared for service Proper service and maintenance of buffet stations. Quality of presentation, maintaining proper quantities, and maintaining overall cleanliness Properly perform detailed maintenance procedures required to maintain the quality of all facilities Proper and communication and problem solving skills Recommended: Two or more years of culinary experience.
$34k-49k yearly est. 6d ago
2026 - Culinary Professionals - Kitchen Manager / Head Chef - Seasonal Relocation Job is Not Local
Wolfoods
Kitchen manager job in Bethany, OK
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.
$35k-49k yearly est. 22d ago

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