Kitchen manager jobs in Paradise, NV

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview The Kitchen Supervisor is responsible for serving guests quality food and beverage following the company's standard recipes. The Kitchen Supervisor will prepare and cook meats, soups and sauces and supervise all other aspects of the food and beverage operation. The Kitchen Supervisor is responsible for the training of all kitchen staff. The Kitchen Supervisor must maintain excellent attendance and be available to work events as scheduled per business need. This role pays an hourly rate of $26.00-$30.00. Benefits for part-time roles: 401(k) savings plan and 401(k) matching. EVERGREEN ROLE: Applications are accepted on an ongoing basis; there is no application deadline. Responsibilities Responsible for coordinating and supervising the work of kitchen staff. Displays knowledge of culinary preparation skills and teaches others proper preparation and food presentation. Assists in the control of food and labor costs. Conducts regular inspections of all locations to assure cleanliness and maintenance meet company standards. Assists with monthly inventory. Responsible for providing high quality, fresh food products in a timely manner for delivery to guests. Prepares hot and cold foods following company recipes and portioning requirements. Participates as a team player with specific responsibilities as related to preparation, excellent service and delivery of product. Responsible for reporting any maintenance required for kitchen equipment. Maintains sanitation, health and safety standards in work areas. Responsible for observing and testing foods to ensure proper cooking. Responsible for portioning, arranging and garnishing food plates for delivery to guests. Responsible for consulting with Sr Executive Chef and Executive Chefs to plan menus and estimate expected food consumption. Must show demonstrated ability to meet the company standard for excellent attendance. Qualifications Professional training through a culinary education or working in a fast-paced fine dining restaurant/catering facility required. Previous experience working in a supervisory capacity in a kitchen required. Ability to supervise kitchen staff. Able to operate standard kitchen equipment to including the broiler, steamer, convection oven, mixer, meat slicer and chef knife. Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment. Ability to speak, read and write in English. Ability to work well in a team-oriented, fast-paced, event-driven environment. Possess valid SNHD food handling card. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Job Description Pay Grade: 16 Salary: $100,000 - $100,000 Other Forms of Compensation: relocation assistance available With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies - Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry's future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. Job Summary: The Director of Dining Services is the strategic business leader of the community's food and beverage/culinary operation ensuring resident and client satisfaction by providing a consistently high-quality product and best-in-class hospitality, while also meeting financial goals and driving a positive work environment. You will oversee the development and implementation of departmental strategies and ensures implementation of the Compass Community Living's service strategy as well as be the face of the company. Leading Food & Beverage Operation: Develop and implement overall operating strategy that is aligned with the Compass Community Living and client business strategy, disseminates the vision within the community so all team members understand expectations. Must have an entrepreneurial approach and take full ownership of driving desired outcomes as if the business owner and hold the on-site leadership team accountable for demonstrating desired service behaviors. Ability to quickly evaluate personnel, operations, and culinary situations and make appropriate recommendations to person(s) involved. Maintain a professional and positive demeanor with a high level of resilience during stressful periods, have an ability to adapt and problem solve when required. Perform daily walk-through to ensure full compliance with Department of Health regulations and Compass Group standards. Directs and conducts safety, sanitation, and maintenance programs. Ensures that regular, ongoing communication occurs in all areas of food and beverage by leading pre-meal briefings and staff meetings. Advise and update the executives, supervisors, co-workers, and subordinates on relevant information in a timely manner by telephone, in written form, e-mail, or in person. Business and Financial Competence: Understanding market dynamics, enterprise level objectives and important aspects of Compass Community Living's business to accurately diagnose strengths and weaknesses, anticipate opportunities and risks, identify issues, and develop strategies and plans. Aligning individual and team actions to drive business results. Capability to recognize and understand P&L drivers for the purpose of analyzing and evaluating results, identifying opportunities, and put plans into action to deliver expected results. Develops overall budget and operates the account in accordance with the approved budget, while providing the client with the maximum value for the dollars spent. Coaches and supports team to optimally manage wages, food & beverage cost, and controllable expenses (e.g., restaurant supplies, uniforms, etc.) Reviews financial reports and statements to determine how the account is performing against budget. Works with team to resolve areas of concern and develops strategies to improve the department's financial performance. Ensuring Exceptional Customer Service: Understand the client's business model to prioritize what is most important to their residents. Be visible within the community to build and maintain excellent relationships with residents, staff, and other departments within the community to be seen as a member of the client's management team. Review resident satisfaction results and other data to identify areas of improvement, share feedback with all team members to ensure resident and client expectations are met, and take appropriate corrective when needed to deliver desired outcomes. Improves service by communicating and assisting individuals to understand resident needs, providing mentorship, feedback, and individual coaching when needed. Stays aware of market trends and introduces new food and beverage products to meet or exceed resident expectations, generate increased revenue, and ensure client satisfaction. Empowers employees to provide excellent service that exceed resident and client satisfaction. Team Building & Management: Regularly lead team member meetings. Create a positive work environment by serving as a role model to demonstrate appropriate behaviors, make each person feel important and motivated to deliver a best-in-class hospitality experience for our residents. Establishes goals including performance goals, budget goals, team goals, etc. Solicits employee feedback, applies an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Identifies the developmental needs of others, coach, and mentor team members by providing feedback and training to achieve performance objectives and reach their fullest potential. Ability to cross-train abilities for all skills, promotes the professional growth and development of the entire team. Ability to find, train, and retain talent starting with behavioral based interviewing. Hires food & beverage leadership team members who demonstrate strong functional expertise, creativity, and entrepreneurial leadership to meet the business needs of the operation. Ensures employees are treated fairly and equitably. Empathetic leader while still being able to hold self and team members accountable. Preferred Qualifications: B.S. Degree in Food Services Technology/Management or related field; or A.A. Degree plus four years of directly related experience preferred. Five to seven years of direct foodservice operational management experience with inventory and purchasing knowledge and control. Strong knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Previous P&L accountability or contract-managed service experience is desirable. Strong supervisory, leadership, management, and coaching skills Strong communication skills, both written and verbal Ability to communicate on various levels to include management, client, customer, and associate levels. Excellent financial, budgetary, accounting, and computational skills Proficient computer skills to include various computer programs, Microsoft Office programs, e-mail, and the Internet. ServSafe Certified Apply to CCL today! CCL is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at CCL are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. CCL maintains a drug-free workplace. Req ID: 1460874 CCL Hospitality Group Caitlin Pham [[req_classification]]

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.

The Kitchen Manager has the primary responsibility for managing all kitchen functions including food purchasing, preparation and maintenance of quality standards, sanitation and cleanliness, training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness. He/She is responsible for working with the restaurant Manager to ensure all Café Lola policies and procedures are upheld during each shift and that all food preparation meets standards of quality. The Kitchen Manager must be cross trained on all FOH and BOH duties and must maintain all responsibilities as set forth below. PRINCIPAL DUTIES AND RESPONSIBILITIES: Daily Shift Operations: The Kitchen Manager must ensure that all Team Members are following all standards of conduct and policies set forth in the Book of Lola Must work to ensure our guests have an exceptional dining experience, ensuring all food and beverage orders are accurate and executed in a timely manner Ensure that all food and products are consistently prepared and served according to the Café Lola's recipes, portioning, cooking and serving standards Fill in where needed to ensure guest service standards and efficient operations are always met 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 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 Be hands on at all times; if you “See A Need” then “Meet a Need” Team Management Oversee training of new kitchen employees ensuring they are aware of all food quality standards, recipes and menu matrix; Coach, develop and train Team Members on proper Café Lola procedures during each shift; Motivate Team Members to maximize their potential on each shift; 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. Ensure Team Member and guest safety throughout the shift; Manage and report all risk management issues per company standard; lead and support adherence to company uniform policies during shift. QUALIFICATIONS: Minimum of High School Diploma or equivalent required, some College preferred Must be 18 years of age or older Minimum of 6 months of previous food service or restaurant supervisory experience Proficient in a variety of technology systems, especially Microsoft Office (Word, Excel, Outlook), POS systems and able to adapt to new systems quickly Have the ability to lift and carry, push or pull heavy objects up to 50 pounds; kneel, bend or stoop, ascend or descend stairs; reach and grasp objects Takes initiative Has excellent verbal and written skills Is a brand ambassador both in and outside of the restaurant ADDITIONAL REQUIREMENTS: The intellectual and physical demands described below are representative of what must be met by a Crewmember to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable Crewmembers with disabilities to perform the essential functions. Ability to lead, motivate, and empower the Café Lola Team Members to higher levels of performance Ability to align crewmembers with Café Lola culture by balancing working hard and having fun Ability to manage basic tasks, the restaurant's Team Members and fiscal operations Ability to manage all public dealings in a professional manner• Ability to recognize problems and problem solve Ability to accept feedback and willingness to improve Ability to set goals, create plans, and convert plans into action Ability to measure performance, subjectively and objectively BENEFITS/PERKS: Annual Paid Vacation - Up to ten (10) days per calendar year Benefits/Insurance - Eligible for medical, dental, and vision on the first of the month after 60 days in the position Equity Opportunity - Equity opportunities will be evaluated upon consistent, superior personal and business performance as well as growth into the Area Manager or Director level, either of the two levels required to qualify for such consideration Complimentary Team Member Meal & Drink while on Shift 50% Discount off any item at any time Refined Hospitality/The Refined Agency Refined Hospitality is a hospitality consulting agency specializing in business and culinary development, hospitality operations, concept creation, profit maximization, and strategic marketing. We are experts in the food and beverage industry and work with our clients to determine how best to maximize their strengths, combat challenges, and capitalize on opportunities. Our team of experts has built successful food and beverage concepts from the ground up and has overseen daily operations, staff training, creation of systems and procedures, marketing strategy, and finance for both internal and external projects.

The Kitchen Manager has the primary responsibility for managing all kitchen functions including food purchasing, preparation and maintenance of quality standards, sanitation and cleanliness, training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness. He/She is responsible for working with the restaurant Manager to ensure all Café Lola policies and procedures are upheld during each shift and that all food preparation meets standards of quality. The Kitchen Manager must be cross trained on all FOH and BOH duties and must maintain all responsibilities as set forth below. PRINCIPAL DUTIES AND RESPONSIBILITIES: Daily Shift Operations: The Kitchen Manager must ensure that all Team Members are following all standards of conduct and policies set forth in the Book of Lola Must work to ensure our guests have an exceptional dining experience, ensuring all food and beverage orders are accurate and executed in a timely manner Ensure that all food and products are consistently prepared and served according to the Café Lola's recipes, portioning, cooking and serving standards Fill in where needed to ensure guest service standards and efficient operations are always met 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 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 Be hands on at all times; if you “See A Need” then “Meet a Need” Team Management Oversee training of new kitchen employees ensuring they are aware of all food quality standards, recipes and menu matrix; Coach, develop and train Team Members on proper Café Lola procedures during each shift; Motivate Team Members to maximize their potential on each shift; 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. Ensure Team Member and guest safety throughout the shift; Manage and report all risk management issues per company standard; lead and support adherence to company uniform policies during shift. QUALIFICATIONS: Minimum of High School Diploma or equivalent required, some College preferred Must be 18 years of age or older Minimum of 6 months of previous food service or restaurant supervisory experience Proficient in a variety of technology systems, especially Microsoft Office (Word, Excel, Outlook), POS systems and able to adapt to new systems quickly Have the ability to lift and carry, push or pull heavy objects up to 50 pounds; kneel, bend or stoop, ascend or descend stairs; reach and grasp objects Takes initiative Has excellent verbal and written skills Is a brand ambassador both in and outside of the restaurant ADDITIONAL REQUIREMENTS: The intellectual and physical demands described below are representative of what must be met by a Crewmember to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable Crewmembers with disabilities to perform the essential functions. Ability to lead, motivate, and empower the Café Lola Team Members to higher levels of performance Ability to align crewmembers with Café Lola culture by balancing working hard and having fun Ability to manage basic tasks, the restaurant's Team Members and fiscal operations Ability to manage all public dealings in a professional manner• Ability to recognize problems and problem solve Ability to accept feedback and willingness to improve Ability to set goals, create plans, and convert plans into action Ability to measure performance, subjectively and objectively BENEFITS/PERKS: Annual Paid Vacation - Up to ten (10) days per calendar year Benefits/Insurance - Eligible for medical, dental, and vision on the first of the month after 60 days in the position Equity Opportunity - Equity opportunities will be evaluated upon consistent, superior personal and business performance as well as growth into the Area Manager or Director level, either of the two levels required to qualify for such consideration Complimentary Team Member Meal & Drink while on Shift 50% Discount off any item at any time Here at Café Lola, we feel what separates the “good” from the “great” can be found in the details! Personalized touches and anticipation of guest needs are what will elevate us above the rest. It is important to remember that even the finest coffee and food offerings cannot turn an occasional guest into a loyal guest if our team fails to create an atmosphere in which the guest feels comfortable and welcome. As a member of the Café Lola team, you will contribute to our success with your personality, demeanor, product knowledge, and dedication. You are the foundation of this Café and our number one asset! The Book of Lola is a guide to assist you throughout the training process and also act as a reference for daily operations. Throughout the training process, you will have the opportunity to work with our trainers and ask them questions. Knowledge is power, and we want to make sure you are always comfortable asking questions. We expect that after training you will continue to utilize all training videos and station matrixes to deliver a great guest experience. We expect each Café Lola team member to work hard and to always work to make each guest experience great through consistency and great guest service. Without you, there is no Café Lola! So, make us proud and do what you do best. Be the amazing individual we know you are and always remember the heart of Café Lola!

Job Description Kitchen Supervisors serve an important role in the food service industry where they uphold employees to consistent standards of behavior. Your role is to provide managerial support when the General Manager isn't available on-site. While most of your responsibilities will be similar as other employees on your team, you are also responsible for additional responsibilities like opening or closing the kitchen and delegating tasks and signing off on assignments. Kitchen Supervisors should also assist in resolving problems with guests, help employees on the shift, troubleshoot problems and document issues to report back to upper management. Job Responsibilities • Oversees staff adherence to customer service guidelines • Oversees staff adherence to store operation policies and employee manual guidelines • Assist with daily completion of forms for reporting including but not limited to Kitchen Line Checks, Housekeeping Checklists, Prep 1 and 2 PARs, waste log, etc • Be prepared to provide feedback to GM to complete employee evaluations. • Be prepared to provide feedback to GM for counselling reports, termination, and termination reports. • Be a point of contact for BOH employee's complaints and suggestions. • Work in conjunction with GM for BOH scheduling and meet labor and sales goals. • Oversee product ordering to match store needs based on product PARs • Oversee integrity of orders and follow up if any discrepancies, as well as invoice matching and system entering. • Be prepared to follow training manual for orientation, training, and development of all BOH positions. • Oversee proper production flows during peak times • Overseeing BOH line check completed • Attend meetings and training sessions that may be required from time to time • Monitor FOH and BOH sanitation procedures • Oversees and monitors overall safety of employees and property • Communicate and report problems with other management team members. Knowledge and Skills: • Ability to always deal tactfully and professionally with guests, co-workers, and the public • Promote a positive and friendly team-work attitude in the execution of all duties • Ability to follow directions and to remain calm during emergency situations • Reasoning skills that include the ability to understand issues and process information for the purpose of giving and receiving feedback and instructions • Compliance • Physical and Mental Demands • Able to be mobile and perform the physical requirements of the job to include bending, kneeling, stooping, reaching, pushing, pulling and repetitive motions • Able to move intermittently throughout the workday • Able to communicate orally • Able to understand, remember and follow basic instructions and guidelines and perform basic operations The development of In-store personnel will be crucial for Store's Optimal Results, Staff and Self Growth.

Job Description We are looking for a Kitchen Manager for PUB 365 who will be responsible for all back-of-house operations in a restaurant or food service establishment. ESSENTIAL DUTIES & RESPONSIBILITIES The Kitchen Manager will lead and train kitchen staff, ensure food preparation, quality and presentation of a variety of food items in broilers, ovens, grills, fryers and a variety of other kitchen equipment according to the restaurants standardized recipes. Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, health department policies and procedures. Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period. Portions food products prior to cooking according to standard portion sizes and recipe specifications. Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment. Prepares items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating. Ability to manage multiple tasks, prioritize effectively, and maintain a well-organized kitchen. Ability to communicate clearly and effectively with staff, suppliers, and other departments within the restaurant. Ability to identify and resolve problems quickly and efficiently, especially during busy periods. Follows proper plate presentation and garnish set up for all dishes. Monitor food quality, portion sizes, and plating to ensure consistency and compliance with health department standards. Maintain sanitation and safety standards in the kitchen area. Manage kitchen costs and keep weekly and monthly cost reports. Handle inventory management and ordering of food supplies and kitchen equipment. Handles, stores and rotates all products properly. Assists in food prep assignments during off peak periods as needed. Other duties assigned. EDUCATION & EXPERIENCE High school diploma or GED required. Must be able to communicate clearly and effectively. Be able to reach, bend and pull frequently and lift up to 40 pounds. Be able to work in a standing position for long periods of time. Work in a heated environment so as to different temperatures throughout the work shift. Must obtain a Southern NV Health Dept Food Handlers Certification (present card at interview): Health Card Information. Must have flexible work hours and be available to work mornings, nights, weekends, and holidays.

Imagine leading a team that makes every meal feel like home. At Legacy House of Centennial Hills, we're on a mission to create meaningful dining experiences for our senior residents. As our full-time Food Service Director, you'll combine your passion for culinary excellence with your leadership skills to deliver nutritious, delicious meals that bring joy to our community. What do we offer our Food Service Director? We're glad you asked! We offer competitive pay and great benefits, such as: Health, dental, vision 401(k) matching Employee discount Health savings account (HSA) Life insurance Paid time off (PTO) Referral program Vacation time Your workweek will typically run Monday through Friday, with occasional weekends and events as needed to meet our residents' needs and ensure seamless dining operations. YOUR DAY-TO-DAY AS OUR FOOD SERVICE DIRECTOR As a Food Service Director, you will oversee every detail of dining services, from managing and mentoring the kitchen staff to planning diverse, nutritious menus that cater to dietary needs and preferences. You'll ensure that all meals are prepared with care, safety standards are met, and operations run smoothly. Interacting with residents will be a highlight of your day as you learn about their culinary preferences and adapt menus to fit their tastes. By maintaining budgets, managing vendor relationships, and ensuring compliance with health regulations, you will play a key role in keeping our kitchen efficient and vibrant. Here's what we need from you: 5+ years in food service management, preferably in senior living or healthcare Experience successfully leading a kitchen team Expertise in cooking and meal planning for various dietary needs Strong budget management and effective communication skills Familiarity with local health regulations, food safety standards, and dietary guidelines for senior populations Ability to use kitchen management software, inventory systems, and Microsoft Office Suite Compassion, adaptability, and a team-focused mindset WHY CHOOSE US? With beautiful views of the Spring Mountains, we are a delightful retirement community in Las Vegas offering both assisted living and memory care services. We strongly believe that the more independent our residents are, the better they feel. Of course, there are times when we all could use a helping hand. We recognize those times and provide just the right amount of support to meet those needs. Following a "personal touch" philosophy, we take the time to get to know our guests and residents and always look for ways to provide care beyond what is expected. We are guided by six core values: Be loving. Choose wisely. Perform together. Act boldly. Express gratitude. Mind the store. We believe that the more independent our assisted living residents are, the happier and healthier they feel. We entrust only the most qualified, dependable, dedicated, and trustworthy individuals with the care of our clients. We strive to take good care of our staff. There really is a sense of family with the residents and co-workers here. If you're looking to work with a supportive, happy, and fun team, look no further! Are you ready to turn your passion for food into a career that makes a meaningful impact? Our initial application process is simple and fast-take the first step with our initial 3-minute, mobile-friendly application today!

Overview It is the responsibility of the Restaurant Supervisor to manage operation in an efficient and professional manner to ensure quality service to guests. This position must also exhibit a high level of professional and personalized guest service that embodies the Company's brand standard and core values (K.E.E.P. - Kindness, Engagement, Empathy and Positivity). Responsibilities Controls inventory and Cost of Goods by analyzing variances and initiating corrective actions. Controls purchasing while maintaining brand recognition. Keeps all operational expenses within budget Control labor expenses based on business levels. Oversees training, rules and regulations, provide guidance to employees and make recommendations regarding discipline when necessary. Strong leadership skills and the ability to motivate, coach and mentor employees with professional maturity. Strong organizational, interpersonal and problem-solving skills Responsible for staffing schedules, requests for time off, and attendance tracking for all restaurant employees while adhering to the policies of the Golden Nugget. Provide Human Resources with the necessary information to keep personnel files current. Check guest satisfaction throughout the restaurant and resolve customer complaints. Ensure a neat, clean and safe working environment in accordance with established health and safety standards. Ensure employees have valid work cards while they are working and meet both state and departmental requirements concerning sanitation and personal hygiene. Performs other duties as assigned. Qualifications To perform this job successfully, an individual must be able to perform the duties and responsibilities satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Ability to manage employees, training and coaching skills with evidence of developing exceptionally motivated teams Excellent analytical, problem solving, administrative, multi-tasking, organization and prioritization skills Excellent interpersonal and communication skills (verbal and written), fluent English and articulate Ability to work efficiently, independently and cohesively, consistently producing quality results Computer literate in Microsoft Windows applications required; Aloha POS system experience preferred. Valid Nevada Health Card. Minimum age requirement is 21. Associates or related degree preferred 2 years' previous restaurant hospitality management experience or equivalent education. Disclaimer: The above information is intended as a high-level overview of the responsibilities and qualifications for the position and does not represent the full which will include all responsibilities, skills, duties, requirements, and working conditions associated with the job. For more information or to see the full , contact the Human Resources department at the location in which you are applying. Tipped Position This position does not earn tips To perform this job successfully, an individual must be able to perform the duties and responsibilities satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Ability to manage employees, training and coaching skills with evidence of developing exceptionally motivated teams Excellent analytical, problem solving, administrative, multi-tasking, organization and prioritization skills Excellent interpersonal and communication skills (verbal and written), fluent English and articulate Ability to work efficiently, independently and cohesively, consistently producing quality results Computer literate in Microsoft Windows applications required; Aloha POS system experience preferred. Valid Nevada Health Card. Minimum age requirement is 21. Associates or related degree preferred 2 years' previous restaurant hospitality management experience or equivalent education. Disclaimer: The above information is intended as a high-level overview of the responsibilities and qualifications for the position and does not represent the full which will include all responsibilities, skills, duties, requirements, and working conditions associated with the job. For more information or to see the full job description, contact the Human Resources department at the location in which you are applying.

PublicUs is looking for a Kitchen LEAD/ Manager to assist with the operations of our BOH kitchen team as well as hands on prepping, baking and cooking on the line. We're looking for a creative, motivated professional who doesn't mind contributing to prep work, filling in with baking, hopping on the line, or washing dishes when necessary. Salary depending on experience and performance. This position will be responsible for kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and sanitation and cleanliness. This position will require approximately 40+ hours per week with some nights and weekends. Job Responsibilities Order supplies, food and ingredients based on need from various distributors Hire and train kitchen staff in specific stations, and cross-train as necessary Maintain inventory levels and conduct full weekly inventory Schedule and oversee necessary maintenance and repairs on kitchen appliances Assist the Management Team with menu changes and adjustments based on seasonal availability. Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards. Ensure catering events and deliveries are implemented successfully. Job Skills 4+ years culinary experience 2+ years restaurant management experience Ability to work well under pressure and in a fast-paced environment Excellent written and oral communication skills Capable of conducting and assessing restaurant inventory Willing to work a flexible schedule and weekends Experience with delegating tasks and maintaining fast speed of service PublicUs (pūb-li-cus) is a canteen-style, neighborhood restaurant and Specialty Coffee Bar with an in house baking team. We are located in the Fremont East District of Downtown Las Vegas. Our menu is built around seasonality and quality, and whenever possible, we use locally or regionally grown, raised, caught, and crafted products, from people who do those things with care. Since opening in March 2015, we have assembled a great Team of professionals and are looking to build upon that. We won America's Best Coffeehouse at Coffee Fest in Portland, Oregon as well as a 1st place finish at the Western Conference Barista Competition. Back of House are tipped out and any Catering/ after hour Dinners Tips are shared.

Join our dynamic team as a Restaurant + Bar Manager in the vibrant Studio City, CA area. We are a premier, full-service establishment with a dedication to delivering exceptional scratch-made dishes and outstanding service. We are in search of a driven and personable individual ready to lead our front-of-house and bar operations. Compensation: $65,000 - $75,000 annually, plus paid time off and comprehensive benefits. Key Responsibilities: Supervise and coordinate all front-of-house and bar activities to ensure seamless operations. Oversee guest services, addressing and resolving any issues promptly to enhance guest satisfaction. Maintain high standards of quality in ingredients and food preparation. Train and manage both front-of-house and back-of-house personnel to foster a cohesive team. Develop and adjust staff schedules based on restaurant sales needs and operational demands. Ensure compliance with all safety and sanitation regulations to maintain a safe environment. Qualifications: Minimum of 2 years of experience in a managerial role within the restaurant industry. Demonstrated strong leadership qualities and the ability to motivate a team. Proficiency in thriving within a fast-paced, polished full-service environment. Exceptional written and verbal communication skills. Keen attention to detail and a commitment to excellence. If you are passionate about hospitality and ready to take the next step in your career, we encourage you to apply now. We are actively interviewing candidates who are eager to contribute to a thriving team. Don't miss out on this exciting opportunity!

Spiegelworld creates genre-defying live entertainment destinations, combining smash-hit shows with one-of-a-kind cocktail and dining experiences, powered by the world's most talented artists and artisans and devoured by savvy, seen-it-all adult audiences. Founded in 2006, Spiegelworld is a community of 700+ organizers, agitators, dreamers, doers, insiders, outsiders and iconoclasts of every flavor, on a mission to make the world a more art-filled, inspired and playful place, one unforgettable memory at a time. About the Role Spiegelworld is looking for a driven and versatile Assistant Restaurant & Bar Manager to join the leadership team at DISCOSHOW & Diner Ross Steakhouse. This role carries a strong bar focus while overseeing all aspects of venue operations, ensuring a seamless flow between restaurant and bar service. The Assistant Manager will support the Leadership Team in creating unforgettable guest experiences, inspiring the FOH team, and maintaining operational excellence. This position reports to the General Manager. This is a full-time position that pays $55,000/year. What You'll Do Lead both restaurant and bar operations, shifting seamlessly between the two as business needs demand. Support the General Manager & Bar Manager in overseeing daily service, opening and closing procedures, and overall venue readiness. Maintain a hands-on presence on the floor, with a strong focus on guest interaction, table touching, and bar engagement. Actively engage in our antiracist commitment and internal practices by participating in offered learnings, engaging in conversations around Equity, Diversity, Inclusion, and Accessibility, and helping us maintain a safe and welcoming workspace. Create a work environment which promotes teamwork, performance feedback, recognition, mutual respect, and employee satisfaction. Manage and monitor bar program operations, including cocktail quality, menu updates, staff education, and guest service standards. Conduct shift briefings, daily updates, and ensure alignment across all profit centers. Oversee and enforce policies regarding responsible alcohol service. Oversee and enforce all Spiegelworld policies, procedures, and standards. Manage labor, scheduling, and cash control, balancing operations and service. Track, order, and maintain inventory for bar and restaurant needs, ensuring accuracy in systems and timely communication Perform pre/post shift checks, including guest notes, VIPs, and readiness. Input & monitor work orders for repairs and maintain venue cleanliness & safety standards. Resolve guest concerns quickly and professionally, with ownership of service recovery. Be able to expertly step into service roles (server, runner, bartender, busser, etc) as needed to support the team during high volume or absences. Other duties as assigned by your manager. All duties are to be performed in accordance with departmental and Spiegelworld policies, practices, and procedures. What You Bring Minimum 3 years of management experience in a high-volume, high-end bar or restaurant. Expertise in craft cocktails, bar operations, and beverage service standards. Strong leadership and people management skills with the ability to coach and inspire diverse teams. Proven ability to manage both dining room and bar service, with strong adaptability between the two. Strong written and verbal communication skill A passion for hospitality, guest service, and creating memorable experiences. Ability to thrive in a high-pressure, always-changing environment. Working knowledge of POS and bar management systems (Bread Crumb, Toast, Seven Rooms preferred) Must have a flexible schedule with the ability to work nights, weekends, and holidays. Must be 21 years of age or older Successful background check clearance prior to hire. Must have valid work authorization for the US. Physical Requirements 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. Work is performed in a high volume professional foodservice / theater environment. Must be tolerant to varying conditions of noise level, temperature, illumination and air quality. The noise level in the work environment is usually moderate to high. Able to stand and walk for up to 8 hours. Able to lift or carry up to 50lbs. What We Offer Spiegelworld is proud to offer a comprehensive compensation and benefits package to our eligible full time and part time employees that is designed to elevate your experience. We prioritize your well-being with 100% employer-paid health coverage Generous vacation and paid time off, including holidays Fuel your growth with professional development funding Embrace the chance to make a difference through paid time off for community service Secure your future with a 401k and matching contribution Enjoy employee discounts on diverse goods and services IDEA All Spiegelworld employees participate in deepening the organization's commitment to becoming an inclusive and accessible organization by participation in IDEA. Standing for Inclusion, Diversity, Equity, & Accessibility, the Spiegelworld IDEA program is an internal culture program that serves as the foundation of our lifelong commitment to antiracism within our company and the greater entertainment and hospitality circles we participate in. Each employee is responsible for conducting their work in an equitable manner and our staff works together to continue to learn about anti-racism, practice harm prevention, and support the greater communities we work in. Please visit our website to learn more about our Statement of Inclusivity and Commitment to Anti Racism. Hiring Journey Community and collaboration are integral to the work we do and worlds we create at Spiegelworld. When filling new positions in our organization we feel it is so important to make sure the fit, for both you and us, is just right. While our goal is always to fill positions in a timely manner, we prioritize taking the time to truly get to know prospective candidates. The hiring timeline varies from role to role but can take anywhere from 2 weeks to several months.

The Kitchen Manager is responsible for overseeing all aspects of the kitchen operations in a fast-paced environment. This role includes managing food preparation, supervising kitchen staff, controlling inventory, and ensuring high standards of food quality and efficiency. The Kitchen Manager ensures smooth kitchen operations during busy periods, maintains compliance with safety and sanitation regulations, and helps create a positive dining experience for customers. Compensation Benefits Medical Dental Basic Life Insurance (included with the dental plan) Vision Short-term Disability Combo plan covering accidents, hospitalizations, and critical illnesses Free on-site parking One free meal per shift Paid time off Eligibility to participate in a 401(k)-retirement plan (after 6 months of successful employment) Responsibilities Supervise and manage kitchen staff, including scheduling and training. Oversee food preparation, ensuring quality, portion control, and timely service. Maintain inventory levels and place orders with vendors. Ensure compliance with food safety, sanitation, and health regulations. Collaborate on menu development and optimize food cost management. Monitor kitchen expenses and work to minimize waste. Ensure kitchen cleanliness and equipment maintenance. Communicate effectively with front-of-house and management. Skills / Experience Must possess a valid Nevada Food Handler Card. Proven experience as a Kitchen Manager, Sous Chef, or similar role in a high-volume restaurant or pub. Strong leadership skills with the ability to manage, train, and motivate a diverse kitchen team. In-depth knowledge of food safety and sanitation regulations. Exceptional organizational skills and attention to detail. Ability to thrive in a fast-paced, high-pressure environment. Strong problem-solving and decision-making abilities. Experience with inventory management, food cost control, and vendor relations. Physical Requirements Ability to stand and walk for extended periods of time in a fast-paced environment. Ability to lift and carry up to 50 lbs. Frequent bending, reaching, and stooping to access supplies and equipment. Ability to handle high heat, steam, and busy conditions in the kitchen. Manual dexterity to operate kitchen equipment and tools safely. This job description is not an exhaustive list of all functions required for this position. Duties and/or responsibilities may be subject to revision to meet business needs. Core Values • Service - Personalized, warm, and consistent exceptional customer service. • Value - Committed to deliver quality products for affordable prices. • Growth - Promote personal development and professional growth for all team members. • Family - Foster a family-like environment with guests and team members alike. • Passion - Work with passion and enthusiasm every day.

Job Description Families come in all shapes and sizes and that's exactly what we have in our Wendy's family. Our culture comes from key principals from our founder, Dave Thomas. These include honesty and integrity, treating everyone with respect, being nice and giving back to our employees and community. We offer our Shift Managers the opportunity to grow and develop to their personal level. Some of our highlighted benefits are: • Paid time off! • Career growth, you are our future! • Employee referral Program. • Medical, Dental, Vision (eligible the first day of the following month after 60 days of employment) • 401K plan with company match and you can enroll upon hire! Want to make a difference? Want to be a leader? Keep reading! We offer more opportunities for people to find the challenges they want and the recognition they deserve. We are seeking career-minded, motivated individuals with excellent interpersonal skills, and the ability to build a team that works well together to increase profits, provide superior service and have a passion for being the best in the business. Education and/or Experience High School diploma or General Education Degree (GED); or one to three months' related experience and/or training; or equivalent combination of education and experience. Language Skills Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. Mathematical Skills Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs. Reasoning Ability Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form. 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. While performing the functions of this job, the employee may be required to stand; walk; sit; use hand to figure, feel or handle. The employee may also be required to reach with hands and arms, climb, stoop, kneel, crouch or crawl. At times the employee may be required to lift or lift up to 50 pounds. The employee may be required to drive an automobile to run company errands such as making bank deposits and picking up change, going to company training and company meetings, and occasionally borrowing or purchasing product or other items for the restaurant. If driving for company business, the employee is required to maintain a valid state issued driver's license and vehicle insurance coverage within the applicable state guidelines. Employee may be exposed to high heat from grill and fryer equipment and may be exposed to cooking oils and other materials typically used in preparing fast food products. There are no special vision requirements for this position. Physical Requirements: • Ability to bend, knee and lift (25 - 50 pounds) • Mobility (i.e.: bending, reaching, wiping, and carrying) • All positions require long periods of standing without a break. • Must be willing to work shifts that includes evenings and weekends. If you like working with people in a fun, fast-paced team environment, Wendy's is the place for you! We are always looking for great talent. There is no fixed deadline to apply for this position. We use eVerify to confirm U.S. Employment eligibility.

Job Description Families come in all shapes and sizes and that's exactly what we have in our Wendy's family. Our culture comes from key principals from our founder, Dave Thomas. These include honesty and integrity, treating everyone with respect, being nice and giving back to our employees and community. We offer our Shift Managers the opportunity to grow and develop to their personal level. Some of our highlighted benefits are: • Paid time off! • Career growth, you are our future! • Employee referral Program. • Medical, Dental, Vision (eligible the first day of the following month after 60 days of employment) • 401K plan with company match and you can enroll upon hire! Want to make a difference? Want to be a leader? Keep reading! We offer more opportunities for people to find the challenges they want and the recognition they deserve. We are seeking career-minded, motivated individuals with excellent interpersonal skills, and the ability to build a team that works well together to increase profits, provide superior service and have a passion for being the best in the business. Education and/or Experience High School diploma or General Education Degree (GED); or one to three months' related experience and/or training; or equivalent combination of education and experience. Language Skills Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. Mathematical Skills Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs. Reasoning Ability Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form. 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. While performing the functions of this job, the employee may be required to stand; walk; sit; use hand to figure, feel or handle. The employee may also be required to reach with hands and arms, climb, stoop, kneel, crouch or crawl. At times the employee may be required to lift or lift up to 50 pounds. The employee may be required to drive an automobile to run company errands such as making bank deposits and picking up change, going to company training and company meetings, and occasionally borrowing or purchasing product or other items for the restaurant. If driving for company business, the employee is required to maintain a valid state issued driver's license and vehicle insurance coverage within the applicable state guidelines. Employee may be exposed to high heat from grill and fryer equipment and may be exposed to cooking oils and other materials typically used in preparing fast food products. There are no special vision requirements for this position. Physical Requirements: • Ability to bend, knee and lift (25 - 50 pounds) • Mobility (i.e.: bending, reaching, wiping, and carrying) • All positions require long periods of standing without a break. • Must be willing to work shifts that includes evenings and weekends. If you like working with people in a fun, fast-paced team environment, Wendy's is the place for you! We are always looking for great talent. There is no fixed deadline to apply for this position. We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionThe Kitchen Manager has the primary responsibility for managing all kitchen functions including food purchasing, preparation and maintenance of quality standards, sanitation and cleanliness, training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness. He/She is responsible for working with the restaurant Manager to ensure all Caf Lola policies and procedures are upheld during each shift and that all food preparation meets standards of quality. The Kitchen Manager must be cross trained on all FOH and BOH duties and must maintain all responsibilities as set forth below. PRINCIPAL DUTIES AND RESPONSIBILITIES: Daily Shift Operations: The Kitchen Manager must ensure that all Team Members are following all standards of conduct and policies set forth in the Book of Lola Must work to ensure our guests have an exceptional dining experience, ensuring all food and beverage orders are accurate and executed in a timely manner Ensure that all food and products are consistently prepared and served according to the Caf Lolas recipes, portioning, cooking and serving standards Fill in where needed to ensure guest service standards and efficient operations are always met 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 ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurants 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 Be hands on at all times; if you See A Need then Meet a Need Team Management Oversee training of new kitchen employees ensuring they are aware of all food quality standards, recipes and menu matrix; Coach, develop and train Team Members on proper Caf Lola procedures during each shift; Motivate Team Members to maximize their potential on each shift; 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. Ensure Team Member and guest safety throughout the shift; Manage and report all risk management issues per company standard; lead and support adherence to company uniform policies during shift. QUALIFICATIONS: Minimum of High School Diploma or equivalent required, some College preferred Must be 18 years of age or older Minimum of 6 months of previous food service or restaurant supervisory experience Proficient in a variety of technology systems, especially Microsoft Office (Word, Excel, Outlook), POS systems and able to adapt to new systems quickly Have the ability to lift and carry, push or pull heavy objects up to 50 pounds; kneel, bend or stoop, ascend or descend stairs; reach and grasp objects Takes initiative Has excellent verbal and written skills Is a brand ambassador both in and outside of the restaurant ADDITIONAL REQUIREMENTS: The intellectual and physical demands described below are representative of what must be met by a Crewmember to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable Crewmembers with disabilities to perform the essential functions. Ability to lead, motivate, and empower the Caf Lola Team Members to higher levels of performance Ability to align crewmembers with Caf Lola culture by balancing working hard and having fun Ability to manage basic tasks, the restaurants Team Members and fiscal operations Ability to manage all public dealings in a professional manner Ability to recognize problems and problem solve Ability to accept feedback and willingness to improve Ability to set goals, create plans, and convert plans into action Ability to measure performance, subjectively and objectively BENEFITS/PERKS: Annual Paid Vacation - Up to ten (10) days per calendar year Benefits/Insurance - Eligible for medical, dental, and vision on the first of the month after 60 days in the position Equity Opportunity - Equity opportunities will be evaluated upon consistent, superior personal and business performance as well as growth into the Area Manager or Director level, either of the two levels required to qualify for such consideration Complimentary Team Member Meal & Drink while on Shift 50% Discount off any item at any time

We are looking for a Kitchen Manager for PUB 365 who will be responsible for all back-of-house operations in a restaurant or food service establishment. ESSENTIAL DUTIES & RESPONSIBILITIES The Kitchen Manager will lead and train kitchen staff, ensure food preparation, quality and presentation of a variety of food items in broilers, ovens, grills, fryers and a variety of other kitchen equipment according to the restaurants standardized recipes. Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, health department policies and procedures. Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period. Portions food products prior to cooking according to standard portion sizes and recipe specifications. Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment. Prepares items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating. Ability to manage multiple tasks, prioritize effectively, and maintain a well-organized kitchen. Ability to communicate clearly and effectively with staff, suppliers, and other departments within the restaurant. Ability to identify and resolve problems quickly and efficiently, especially during busy periods. Follows proper plate presentation and garnish set up for all dishes. Monitor food quality, portion sizes, and plating to ensure consistency and compliance with health department standards. Maintain sanitation and safety standards in the kitchen area. Manage kitchen costs and keep weekly and monthly cost reports. Handle inventory management and ordering of food supplies and kitchen equipment. Handles, stores and rotates all products properly. Assists in food prep assignments during off peak periods as needed. Other duties assigned. EDUCATION & EXPERIENCE High school diploma or GED required. Must be able to communicate clearly and effectively. Be able to reach, bend and pull frequently and lift up to 40 pounds. Be able to work in a standing position for long periods of time. Work in a heated environment so as to different temperatures throughout the work shift. Must obtain a Southern NV Health Dept Food Handlers Certification (present card at interview): Health Card Information. Must have flexible work hours and be available to work mornings, nights, weekends, and holidays.

Job Description Imagine leading a team that makes every meal feel like home. At Legacy House of Centennial Hills, we're on a mission to create meaningful dining experiences for our senior residents. As our full-time Food Service Director, you'll combine your passion for culinary excellence with your leadership skills to deliver nutritious, delicious meals that bring joy to our community. What do we offer our Food Service Director? We're glad you asked! We offer competitive pay and great benefits, such as: Health, dental, vision 401(k) matching Employee discount Health savings account (HSA) Life insurance Paid time off (PTO) Referral program Vacation time Your workweek will typically run Monday through Friday, with occasional weekends and events as needed to meet our residents' needs and ensure seamless dining operations. YOUR DAY-TO-DAY AS OUR FOOD SERVICE DIRECTOR As a Food Service Director, you will oversee every detail of dining services, from managing and mentoring the kitchen staff to planning diverse, nutritious menus that cater to dietary needs and preferences. You'll ensure that all meals are prepared with care, safety standards are met, and operations run smoothly. Interacting with residents will be a highlight of your day as you learn about their culinary preferences and adapt menus to fit their tastes. By maintaining budgets, managing vendor relationships, and ensuring compliance with health regulations, you will play a key role in keeping our kitchen efficient and vibrant. Here's what we need from you: 5+ years in food service management, preferably in senior living or healthcare Experience successfully leading a kitchen team Expertise in cooking and meal planning for various dietary needs Strong budget management and effective communication skills Familiarity with local health regulations, food safety standards, and dietary guidelines for senior populations Ability to use kitchen management software, inventory systems, and Microsoft Office Suite Compassion, adaptability, and a team-focused mindset WHY CHOOSE US? With beautiful views of the Spring Mountains, we are a delightful retirement community in Las Vegas offering both assisted living and memory care services. We strongly believe that the more independent our residents are, the better they feel. Of course, there are times when we all could use a helping hand. We recognize those times and provide just the right amount of support to meet those needs. Following a "personal touch" philosophy, we take the time to get to know our guests and residents and always look for ways to provide care beyond what is expected. We are guided by six core values: Be loving. Choose wisely. Perform together. Act boldly. Express gratitude. Mind the store. We believe that the more independent our assisted living residents are, the happier and healthier they feel. We entrust only the most qualified, dependable, dedicated, and trustworthy individuals with the care of our clients. We strive to take good care of our staff. There really is a sense of family with the residents and co-workers here. If you're looking to work with a supportive, happy, and fun team, look no further! Are you ready to turn your passion for food into a career that makes a meaningful impact? Our initial application process is simple and fast-take the first step with our initial 3-minute, mobile-friendly application today! Job Posted by ApplicantPro

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.