Kitchen manager jobs in Pensacola, FL

Job Description We are seeking a skilled and motivated Kitchen Manager to help oversee the culinary team at a fun Casual Dining restaurant. As the Kitchen Manager, you will play a crucial role in ensuring efficient kitchen operations, maintaining food quality and safety, and delivering a positive dining experience to our guests. Responsibilities: Kitchen Operations: Oversee all aspects of kitchen operations, including food preparation, cooking, plating, and cleanliness. Ensure that all dishes meet quality standards, are served in a timely manner, and adhere to recipes and portion sizes. Team Leadership: Lead and motivate a team of kitchen staff, including chefs, cooks, and prep personnel. Foster a positive work environment, promote teamwork, and provide ongoing training and development to enhance skills and knowledge. Food Quality and Safety: Maintain high standards of food quality, consistency, and presentation. Implement and enforce strict adherence to food safety and sanitation regulations. Conduct regular inspections and implement corrective actions to ensure compliance. Inventory and Cost Control: Manage food inventory levels, minimize waste, and implement effective portion control practices. Collaborate with management to develop and monitor budgets, control costs, and optimize overall kitchen efficiency. Staff Training and Development: Train and develop kitchen staff on proper cooking techniques, plating presentations, and adherence to recipes and standards. Foster a culture of continuous learning and improvement. Health and Safety Compliance: Ensure compliance with health and safety regulations, including food handling, sanitation, and workplace safety procedures. Maintain accurate and up-to-date records and documentation. Job Benefits: Competitive salary Direct Deposit 401K Comprehensive Health Benefits Paid time off (PTO) Excellent room for growth and advancement Employee Discounts Qualifications: Minimum three (3) years of experience as a Kitchen Manager in a full-service casual dining restaurant. Strong culinary skills and a solid understanding of kitchen operations. Excellent leadership and team management abilities. In-depth knowledge of food safety and sanitation regulations. Ability to work in a fast-paced environment and handle pressure. Strong organizational and time management skills. Proficiency in inventory management and cost control practices. Flexibility to work evenings, weekends, and holidays as required. If you are a detail-oriented and motivated Kitchen Manager with a passion for delivering exceptional food and service, we want to hear from you. As part of our recruitment process, we may contact you regarding positions that we believe are a good fit, or engage with you via SMS text message. By clicking to submit your application, you consent to Superior Talent Source communicating via SMS text message moving forward. ??

Job Summary: Cook (Pizza, Salad, Hoagie, Prep) We are seeking skilled Cooks to prepare awesome menu items for our guests. The successful candidate will be responsible for cooking and presenting menu items that will exceed our customers expectations with taste, appearance and timely delivery. You will work in a fast-paced environment and executing efficiently. Responsibilities: - Cook and prepare high-quality dishes in a timely manner - Follow recipes, portion control, and presentation specifications as set by Mellow Mushroom - Ensure that the kitchen and food preparation areas are clean and sanitized in accordance with brand standards - Assist to manage food storage and inventory control - Follow health and safety regulations at all times - Collaborate with the rest of the kitchen staff to maintain a high standard of food quality and consistency - Monitor food stock and report any shortages to Management - Perform other kitchen duties as assigned by the head chef or restaurant manager Requirements: - Proven experience as a Cook in a busy restaurant setting is a plus - Knowledge of food safety standards and quality - Ability to work in a fast-paced environment and handle multiple orders simultaneously - Excellent time management and organizational skills - Ability to work in a team and communicate effectively with co-workers respectfully - Must be flexible with hours and be available to work weekends and holidays Job Title: Dishwasher Job Summary: We are looking for a reliable and efficient Dishwasher to join our team. The Dishwasher is responsible for maintaining the cleanliness of all dishes, utensils, and cooking equipment in the restaurant. They are also responsible for ensuring the kitchen area is kept clean and organized. Duties and Responsibilities: - Wash dishes, utensils, and cooking equipment by hand or using a dishwasher - Sort and stack clean dishes and utensils in designated areas - Clean kitchen equipment such as ovens, grills, and fryers - Sweep and mop kitchen floors - Dispose of trash and recycling materials - Maintain cleanliness of kitchen and dining areas - Follow all health and safety guidelines Requirements: - Ability to work in a fast-paced environment - Strong attention to detail - Ability to stand for long periods of time - Ability to lift up to 50 pounds - Ability to work in a team and communicate effectively with co-workers respectfully - Availability to work weekends and holidays

OHM Concessions Group owns, operates and manages restaurants in airports across the United States. We pride ourselves on excellent customer service and a fun work environment. The BOH Manager is responsible for assisting the store manager in maintaining a positive environment, which provides fast, efficient, and friendly service ensuring a TOTAL QUALITY EXPERIENCE for both the customers and team members. BOH Managers are responsible for overseeing and managing all aspects of kitchen operations, including food preparation, staff management, inventory control, and ensuring food safety and quality standards are met. RESPONSIBILITES & DUTIES INCLUDE : Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor costs. Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures. Daily and nightly reports are being done on time and correctly. Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances. Responsible for ensuring consistent high quality food preparation and service. Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards. Estimate food and beverage costs. Work with Corporate office staff for efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste. Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies. Must be ServSafe certified. Will uphold all ServSafe guidelines. Ensure positive guest service in all areas. Respond to complaints, taking all appropriate actions to turn dissatisfied guests into return guests. Ensure that proper security procedures are in place to protect employees, guests, and company assets. Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly if a guest or employee is injured. Manage shifts, which include daily decision making, scheduling, planning while upholding standards, product quality and cleanliness. Investigate and resolve complaints concerning food quality and service. Adhere to all airport/landlord's policies and procedures. Provide directions to employees regarding operational and procedural issues. Interview hourly employees. Direct hiring, supervision, development and, when necessary, termination of employees. Conduct orientation, explain the OHM Philosophy, and training of new employees. Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews. Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts. REQUIREMENTS & QUALIFICATIONS : Oversee daily kitchen operations to ensure efficiency and food quality Supervise and schedule kitchen staff, including cooks and dishwashers Maintain food safety and sanitation standards in compliance with local regulations Order and manage inventory of food, supplies, and equipment Train and mentor kitchen employees on proper techniques and procedures Monitor food preparation and presentation for consistency and quality Control food costs and minimize waste through effective planning and portion control Ensure kitchen equipment is maintained and functioning properly Collaborate with front-of-house staff to ensure smooth service and communication Address and resolve any issues related to kitchen operations or staff performance Assist in menu planning, costing, and updates as needed Track and report on kitchen performance metrics (e.g., food cost, labor cost, customer satisfaction) PERKS Full-time employees can take advantage of medical, dental and vision benefits. Discount employee meal Time and half pay on six major holidays Competitive wages Room for advancement Bonus Program OHM Concession Group is committed to positively impacting the lives of our Associates, Families and Business Partners. It is the policy of OHM Concession Group to provide equal employment opportunity (EEO) to all persons regardless of race, age, color, national origin, citizenship status, physical or mental disability, race, religion, creed, gender, pregnancy, sex, sexual orientation, gender identity and/or expression, genetic information, marital status, veteran status, or any other characteristic protected by federal, state

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 Navarre, FL 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, training, and developing 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 $55K - $65K 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! Apply today!

The Kitchen Manager is responsible for overseeing daily back-of-house operations, ensuring high-quality food preparation, cleanliness, staff supervision, and adherence to safety and sanitation standards. This role plays a key part in maintaining food consistency, managing kitchen staff, and controlling costs. Key Responsibilities: Supervise and coordinate all kitchen activities and staff, including line cooks, prep cooks, and dishwashers. Ensure food is prepared consistently, safely, and according to recipes, portion standards, and presentation guidelines. Train, schedule, and evaluate kitchen staff to maintain performance and efficiency. Manage inventory, order food and kitchen supplies, and reduce waste and food costs. Enforce proper food handling, sanitation, and safety procedures in accordance with local health regulations. Maintain equipment and kitchen cleanliness; ensure all appliances and tools are in good working condition. Collaborate with the General Manager and FOH team to ensure smooth service and communication. Monitor kitchen labor and food costs to stay within budget. Lead by example, creating a positive and productive work environment. Perform other duties as assigned. Qualifications: Experience in kitchen management or supervisory role. In-depth knowledge of food preparation, kitchen safety, and sanitation standards. Strong leadership, organizational, and problem-solving skills. Ability to work in a fast-paced, high-pressure environment. Proficient in inventory management and food cost control. ServSafe certification. Ability to stand for extended periods and lift up to 50 lbs. Work Environment: Busy commercial kitchen in a restaurant setting. Must be available to work a flexible schedule, including nights, weekends, and holidays. ZEKEOB

The Kitchen Manager is responsible for overseeing daily back-of-house operations, ensuring high-quality food preparation, cleanliness, staff supervision, and adherence to safety and sanitation standards. This role plays a key part in maintaining food consistency, managing kitchen staff, and controlling costs. Key Responsibilities: Supervise and coordinate all kitchen activities and staff, including line cooks, prep cooks, and dishwashers. Ensure food is prepared consistently, safely, and according to recipes, portion standards, and presentation guidelines. Train, schedule, and evaluate kitchen staff to maintain performance and efficiency. Manage inventory, order food and kitchen supplies, and reduce waste and food costs. Enforce proper food handling, sanitation, and safety procedures in accordance with local health regulations. Maintain equipment and kitchen cleanliness; ensure all appliances and tools are in good working condition. Collaborate with the General Manager and FOH team to ensure smooth service and communication. Monitor kitchen labor and food costs to stay within budget. Lead by example, creating a positive and productive work environment. Perform other duties as assigned. Qualifications: Experience in kitchen management or supervisory role. In-depth knowledge of food preparation, kitchen safety, and sanitation standards. Strong leadership, organizational, and problem-solving skills. Ability to work in a fast-paced, high-pressure environment. Proficient in inventory management and food cost control. ServSafe certification. Ability to stand for extended periods and lift up to 50 lbs. Work Environment: Busy commercial kitchen in a restaurant setting. Must be available to work a flexible schedule, including nights, weekends, and holidays. ZEKEOB

The Kitchen Manager is responsible for overseeing daily back-of-house operations, ensuring high-quality food preparation, cleanliness, staff supervision, and adherence to safety and sanitation standards. This role plays a key part in maintaining food consistency, managing kitchen staff, and controlling costs. Key Responsibilities: Supervise and coordinate all kitchen activities and staff, including line cooks, prep cooks, and dishwashers. Ensure food is prepared consistently, safely, and according to recipes, portion standards, and presentation guidelines. Train, schedule, and evaluate kitchen staff to maintain performance and efficiency. Manage inventory, order food and kitchen supplies, and reduce waste and food costs. Enforce proper food handling, sanitation, and safety procedures in accordance with local health regulations. Maintain equipment and kitchen cleanliness; ensure all appliances and tools are in good working condition. Collaborate with the General Manager and FOH team to ensure smooth service and communication. Monitor kitchen labor and food costs to stay within budget. Lead by example, creating a positive and productive work environment. Perform other duties as assigned. Qualifications: Experience in kitchen management or supervisory role. In-depth knowledge of food preparation, kitchen safety, and sanitation standards. Strong leadership, organizational, and problem-solving skills. Ability to work in a fast-paced, high-pressure environment. Proficient in inventory management and food cost control. ServSafe certification. Ability to stand for extended periods and lift up to 50 lbs. Work Environment: Busy commercial kitchen in a restaurant setting. Must be available to work a flexible schedule, including nights, weekends, and holidays. ZEKEOB

Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable Assistant Kitchen Managers / Sous Chefs (Culinary staff). !! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. 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. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Control Inventory Assist in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request items Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise kitchen personnel Actively engage in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production/leftovers Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events SAFE SPECIAL DIET AND ALLERGEN FOOD PREPARATIONS Assist in developing and tasting recipes Assist in planning menu Recommend equipment purchases May act as a Front of House supervisor in the absence of other Wolfoods staff Requirements: 2+ years High Volume Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Must work a Minimum 6-days 70-hours per week Must live on-site in a rural setting with the possibility of shared living spaces Must be able to stand for long periods of time Must be able to work 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 Certification before the start of camp (Company Sponsored) Must be able to cook from scratch Institutional and batch cooking experience - Highly Desirable 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 based on skill, experience and position. 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 Restaurant Manager at Miss J's Café is responsible for overseeing daily operations to ensure smooth and efficient service. This role requires strong leadership, organization, and customer service skills. The manager will be responsible for managing staff, ensuring excellent customer experiences, overseeing inventory and budgets, and maintaining high operational standards. The Restaurant Manager will help create a welcoming environment for both guests and staff, striving to provide exceptional service and maintain the café's positive reputation. Key Responsibilities: Staff Management: Recruit, train, and supervise restaurant staff, including servers, cooks, and support staff. Provide continuous coaching and support to ensure excellent performance. Create and manage staff schedules to ensure adequate coverage during peak hours. Foster a positive and collaborative team environment. Customer Service: Ensure that customers receive the highest level of service and satisfaction. Resolve customer complaints or issues in a professional and timely manner. Interact with customers to build relationships and gain feedback. Operations & Efficiency: Oversee daily operations, including opening and closing the restaurant. Monitor cleanliness, food quality, and adherence to safety and health regulations. Ensure proper use and maintenance of restaurant equipment. Inventory & Ordering: Monitor stock levels and place orders for food, beverages, and supplies. Manage inventory control, minimizing waste and ensuring cost-efficiency. Financial Management: Assist in budget preparation and ensure that operations align with financial goals. Review financial reports, identify trends, and implement improvements. Track sales, expenses, and labor costs to ensure profitability. Marketing & Promotion: Collaborate on marketing initiatives to promote the café, including social media campaigns, special events, and seasonal menus. Implement strategies to attract new customers and retain loyal ones. Skills and Qualifications: Proven experience as a restaurant manager or in a similar leadership role. Strong leadership and team-building skills. Excellent communication and interpersonal skills. In-depth knowledge of restaurant management, operations, and hospitality standards. Ability to multitask and make quick decisions in a fast-paced environment. Proficiency with point-of-sale (POS) systems and basic accounting software. Strong organizational and time-management skills. Flexibility to work evenings, weekends, and holidays as needed. Education and Experience: High school diploma or equivalent; Bachelor's degree in Hospitality Management, Business, or related field preferred. 2+ years of experience in restaurant management or a similar role. Food safety certification or equivalent preferred. Physical Requirements: Ability to stand for long periods, lift up to 25 lbs, and move around the restaurant efficiently. Must be able to work in varying temperatures and handle stressful situations effectively.

Responsive recruiter Benefits: Bonus based on performance Competitive salary Dental insurance Employee discounts Health insurance Opportunity for advancement Paid time off Training & development Vision insurance It's time to *Sass it Up!* We are a people-first company that puts the needs of our guests and team above all others. We're setting out to find unique leaders and team members to help us grow and operate at the highest level. We are creating opportunities through our growth to add to a leadership team of highly motivated restaurant and hospitality professionals who share our values and help us take our family of restaurants to the next level. We are a company that has a passion for creating an EXPERIENCE that is unique and rememberable. Our team drives that experience through the care and effort we put into our food, service, and coaching. We are looking for servant-oriented leaders that will embrace the challenge to ensure that every interaction with our guests, team members, and community is done with care and integrity. We strive for excellence, professionalism, and integrity in all we do. Embrace outrageous fun with our teams located in the Gulf Shores area today! For confidential consideration apply today and start your leadership journey! Manager - To oversee, direct, and coordinate the planning, organizing, training, and leadership of restaurant staff necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation. Responsibilities Everyone works in Safety. If you have a safety concern, it is your responsibility to address it by correcting it or notifying the appropriate department or individual. Everyone works in Security. If you See Something, it is your responsibility to Say Something Everyone works in Guest Experience. If a guest needs assistance, it is your responsibility to assist that guest and do so with a smile. If the guest needs more assistance than you can provide, it is your responsibility to notify the appropriate department or individual. Assist multiple stations with food prep, cooking and plating, when needed. Ensure sanitation procedures and organization of work area adhere to all health code regulations and standards. Maintain food and supply inventory levels and notify management of restocking requirements. Attend and participate in daily briefings or pre-shifts. Ensure all Sassy Bass core values and property and department standards are implemented and applied. Obtain and maintain position-specific licensing. Promote, work, and act in a manner consistent with the management values of Sassy Bass. Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs and followed and completed on a timely basis. Monitor compliance with health and fire regulations regarding food preparation and serving and building maintenance. Achieve company objectives in sales, service, quality, the appearance of facility and sanitation, and cleanliness through training employees and creating a positive, productive working environment. Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner. Ensure compliance with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees, and guests. Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures. Count money and make bank deposits. Investigate and resolve complaints regarding food quality, service, or accommodations. Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation. Ensure that all products are received in the correct unit count and condition and that deliveries are performed in accordance with the restaurant's receiving policies and procedures. Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement. Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity. Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted. Maintain food and equipment inventories and keep inventory records. Schedule staff hours and assign duties. Establish standards for personnel performance and customer service. Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary. Plan menus and food utilization, based on the anticipated number of guests, nutritional value, palatability, popularity, and costs. Keep records required by government agencies regarding sanitation or food subsidies. Test cooked food by tasting and smelling it to ensure palatability and flavor conformity. Organize and direct worker training programs, resolve personnel problems, make hiring and termination decisions, and evaluate employee performance. Be knowledgeable of restaurant policies regarding personnel. Administer prompt, fair, and consistent corrective action for all violations of company policies, rules, and procedures. Continually strive to develop staff in all areas of managerial and professional development. Order and purchase equipment and supplies. Review work procedures and operational problems to determine ways to improve service, performance, or safety. Assess staffing needs and recruit staff. Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control. Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable. Review menus and analyze recipes to determine labor and overhead costs and assign prices to menu items. Attend all scheduled employee meetings and offers suggestions for improvement. Coordinate with and assist fellow employees to meet guests' needs and support the operation of the restaurant. Fill in for fellow employees where needed to ensure guest service standards and efficient operations. Supplemental Monitor employee and guest activities to ensure liquor regulations are obeyed. Schedule use of facilities or catering services for events such as banquets or receptions and negotiate details of arrangements with clients. Develop, plan, and implement restaurant marketing, advertising, and promotional activities and campaigns. Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned. Tools & Technology Cash registers, Point-of-sale terminals, POS software, and workstations. Personal computers, tablets, smartphones and/or handheld devices. Software: Accounting, analytical or scientific software, calendar and scheduling, communications server, database user interface and query, desktop publishing, electronic mail, financial analysis, graphics or photo imaging, inventory management, office suite, point-of-sale, presentation, spreadsheet software, time accounting, word processing, and web applications. Compensation: $47,500.00 - $67,500.00 per year Being part of the Sassy Bass team means working with a crew that's committed to celebrating the adventure of the food, the fun, and the Sassy experience. It means working as a team, making friends, building skills, and getting paid - all while crafting a rewarding career on Alabama's beautiful Gulf Coast. It means working in a friendly and fast-paced environment where a sense of humor isn't only encouraged, it's expected. It's a great feeling to serve up the Sassy experience with a friendly smile, good music, great food and a supportive team committed to one another. A career with Sassy Bass means knowing that no two days will ever be the same - but every day will be amazin'! Sassy Bass Amazin' Grill Sassy Bass Island Grill Sassy Bass Cookout Tiki Bar

OHM Concessions Group owns, operates and manages Chick-Fil-A restaurants in airports across the United States. We pride ourselves on excellent customer service and a fun work environment. The Kitchen Lead is responsible for assisting the store manager in maintaining a positive environment, which provides fast, efficient, and friendly service ensuring a TOTAL QUALITY EXPERIENCE for both the customers and team members. Kitchen Lead are responsible for overseeing and managing all aspects of kitchen operations, including food preparation, staff management, inventory control, and ensuring food safety and quality standards are met. RESPONSIBILITES & DUTIES INCLUDE : Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor costs. Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures. Daily and nightly reports are being done on time and correctly. Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances. Responsible for ensuring consistent high quality food preparation and service. Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards. Estimate food and beverage costs. Work with Corporate office staff for efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste. Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies. Must be ServSafe certified. Will uphold all ServSafe guidelines. Ensure positive guest service in all areas. Respond to complaints, taking all appropriate actions to turn dissatisfied guests into return guests. Ensure that proper security procedures are in place to protect employees, guests, and company assets. Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly if a guest or employee is injured. Manage shifts, which include daily decision making, scheduling, planning while upholding standards, product quality and cleanliness. Investigate and resolve complaints concerning food quality and service. Adhere to all airport/landlord's policies and procedures. Provide directions to employees regarding operational and procedural issues. Interview hourly employees. Direct hiring, supervision, development and, when necessary, termination of employees. Conduct orientation, explain the OHM Philosophy, and training of new employees. Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews. Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts. REQUIREMENTS & QUALIFICATIONS : Oversee daily kitchen operations to ensure efficiency and food quality Supervise and schedule kitchen staff, including cooks and dishwashers Maintain food safety and sanitation standards in compliance with local regulations Order and manage inventory of food, supplies, and equipment Train and mentor kitchen employees on proper techniques and procedures Monitor food preparation and presentation for consistency and quality Control food costs and minimize waste through effective planning and portion control Ensure kitchen equipment is maintained and functioning properly Collaborate with front-of-house staff to ensure smooth service and communication Address and resolve any issues related to kitchen operations or staff performance Assist in menu planning, costing, and updates as needed Track and report on kitchen performance metrics (e.g., food cost, labor cost, customer satisfaction) PERKS Full-time employees can take advantage of medical, dental and vision benefits. Sunday's off! Closed on Christmas Discount employee meal Time and half pay on six major holidays Competitive wages Room for advancement OHM Concession Group is committed to positively impacting the lives of our Associates, Families and Business Partners. It is the policy of OHM Concession Group to provide equal employment opportunity (EEO) to all persons regardless of race, age, color, national origin, citizenship status, physical or mental disability, race, religion, creed, gender, pregnancy, sex, sexual orientation, gender identity and/or expression, genetic information, marital status, veteran status, or any other characteristic protected by federal, state or local law. In addition, OHM Concession Group will provide reasonable accommodations for qualified individuals with disabilities.

Be Part of the All-New Sunliner Diner in Orange Beach! Are you ready to bring your energy and enthusiasm to a fun, fast-paced, retro-inspired diner that guests can't stop talking about? Sunliner Diner is now hiring friendly, upbeat, and service-minded individuals to join our Orange Beach team. Here, you'll find a workplace where positivity, support, and teamwork are always on the menu. Job Description: This fantastic opportunity to be a fun, energetic and pro-active Kitchen Manager will oversee all aspects of the kitchen including staff management, scheduling, discipline and coaching; food prep, safety, quality, taste and presentation; and kitchen function and maintenance. Must be an exemplary team leader and motivator as well as an excellent communicator and teacher. The right candidate will be a master of all mechanical functions, as well-the total package! Job Duties: · Develop and standardize recipes · Design food presentation aesthetics · Plan and direct food prep and culinary activities · Review food and beverage purchases · Effectively delegate work to ensure an efficient kitchen · Maintain kitchen-arrange for equipment purchases and repairs · Ensure compliance with sanitation regulations and safety standards · Recruit and manage kitchen staff and remain mindful of payroll budget · Perform other duties as assigned You May Receive: Health insurance, Dental insurance, vision insurance, supplemental insurance. PTO, 401(k), etc.

Salary: $45k - $60k The Sunliner Diner, in the heart of the beautiful Gulf Shores, Alabama, is turning back the hands of time - to the 1950s! Located just walking distance to the beautiful white sands of Gulf Shores, the Sunliner Diner is the quintessential symbol of American culture, where family and friends can connect over hamburgers, all-day breakfast and milkshakes! Job Description: This fantastic opportunity to be a fun, energetic and pro-active Kitchen Manager will oversee all aspects of the kitchen including; staff management, scheduling, discipline and coaching; food prep, safety, quality, taste and presentation; and kitchen function and maintenance. Must be an exemplary team leader and motivator as well as an excellent communicator and teacher. The right candidate will be a master of all mechanical functions, as well-the total package! Job Duties: · Develop and standardize recipes · Design food presentation aesthetics · Plan and direct food prep and culinary activities · Review food and beverage purchases · Effectively delegate work to ensure an efficient kitchen · Maintain kitchen-arrange for equipment purchases and repairs · Ensure compliance with sanitation regulations and safety standards · Recruit and manage kitchen staff and remain mindful of payroll budget · Perform other duties as assigned Equal Opportunity Employer Job Type: Full-time Visit us at: SunlinerDiner.com SUNDGS

Salary: $45k - $60k The Sunliner Diner, in the heart of the beautiful Gulf Shores, Alabama, is turning back the hands of time - to the 1950s! Located just walking distance to the beautiful white sands of Gulf Shores, the Sunliner Diner is the quintessential symbol of American culture, where family and friends can connect over hamburgers, all-day breakfast and milkshakes! Job Description: This fantastic opportunity to be a fun, energetic and pro-active Kitchen Manager will oversee all aspects of the kitchen including; staff management, scheduling, discipline and coaching; food prep, safety, quality, taste and presentation; and kitchen function and maintenance. Must be an exemplary team leader and motivator as well as an excellent communicator and teacher. The right candidate will be a master of all mechanical functions, as well-the total package! Job Duties: · Develop and standardize recipes · Design food presentation aesthetics · Plan and direct food prep and culinary activities · Review food and beverage purchases · Effectively delegate work to ensure an efficient kitchen · Maintain kitchen-arrange for equipment purchases and repairs · Ensure compliance with sanitation regulations and safety standards · Recruit and manage kitchen staff and remain mindful of payroll budget · Perform other duties as assigned Equal Opportunity Employer Job Type: Full-time Visit us at: SunlinerDiner.com SUNDGS

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable FOOD SERVICE OPERATIONS DIRECTORS. IS NOT LOCAL. You will be living abroad on-site for the term of the contract. This is a HANDS-ON & demanding position!! 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: Perform 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 Communicate 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 checklist 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 Follows 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 Interact with Campers, Staff, & Parents Control Inventory Place Orders Project Management Communication Uphold Wolfoods Standards of Service, & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Use weights and measures to properly execute recipes Prepare all menu items and special request events Follow standardized recipes Ensure 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 Assist in developing and tasting recipes Assist in planning menu Recommends equipment purchases May act as a Front of House supervisor when necessary Qualifications & Experience: 4+ years Commercial Kitchen Experience in a Lead Role Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to Self-Motivate High Level Computer Literacy Recognize and Uphold Health Department Standards Able to both lead a team & take direction Minimum 6-day work 70-hour week Must live on-site in a rural setting with the possibility of shared living spaces Must be able to stand for long periods of time Must be able to lift and carry 50 pounds Must be able to bend, stretch, and reach for extended period of time Must be ServSafe Manager Certified Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Ability to work under pressure in environments that are above/below average temperatures Must be able to cook from scratch Institutional and batch cooking experience - Highly Desired Ideal candidates are: Looking for seasonal, summer opportunities Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Job Description Do you have the energy, leadership, and passion to turn a great meal into a memorable experience? We're looking for a dynamic Restaurant Manager to lead our team and help deliver the kind of hospitality that keeps guests coming back for more. Why You'll Love This Role: Competitive base salary Comprehensive benefits package Ongoing leadership training and real opportunities for career growth A positive, high-energy work environment where you're part of the family What You'll Do: Lead daily restaurant operations, ensuring every guest leaves happy Inspire, train, and coach your team to deliver outstanding service and food quality Drive sales, manage costs, and ensure top-notch safety and sanitation Create a fun and supportive atmosphere where employees thrive What We're Looking For: 2+ years of restaurant management experience A people-first leadership style with a knack for building strong teams Solid knowledge of financials, scheduling, and operational best practices Passion for great food, friendly service, and building lasting guest relationships This is more than just a job-it's your chance to grow with a well-established brand that's invested in your success. Bring your energy, your ideas, and your hospitality mindset, and let's make every shift a win. As part of our recruiting process, we may contact you regarding positions we feel are a good fit or engage with you via SMS text message. By clicking to submit your application, Superior Talent Source has your consent to communicate via SMS text message moving forward. -

Job Description: This fantastic opportunity to be a fun, energetic and pro-active Kitchen Manager will oversee all aspects of the kitchen including staff management, scheduling, discipline and coaching; food prep, safety, quality, taste and presentation; and kitchen function and maintenance. Must be an exemplary team leader and motivator as well as an excellent communicator and teacher. The right candidate will be a master of all mechanical functions, as well-the total package! Job Duties: · Develop and standardize recipes · Design food presentation aesthetics · Plan and direct food prep and culinary activities · Review food and beverage purchases · Effectively delegate work to ensure an efficient kitchen · Maintain kitchen-arrange for equipment purchases and repairs · Ensure compliance with sanitation regulations and safety standards · Recruit and manage kitchen staff and remain mindful of payroll budget · Perform other duties as assigned You will receive: Medical, Dental, Vision, Supplemental Insurance,401(k), PTO, etc. Visit us at: TheGulf.com

Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable FOOD SERVICE OPERATIONS DIRECTORS. IS NOT LOCAL. You will be living abroad on-site for the term of the contract. This is a HANDS-ON & demanding position!! 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: Perform 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 Communicate 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 checklist 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 Follows 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 Interact with Campers, Staff, & Parents Control Inventory Place Orders Project Management Communication Uphold Wolfoods Standards of Service, & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Use weights and measures to properly execute recipes Prepare all menu items and special request events Follow standardized recipes Ensure 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 Assist in developing and tasting recipes Assist in planning menu Recommends equipment purchases May act as a Front of House supervisor when necessary Qualifications & Experience: 4+ years Commercial Kitchen Experience in a Lead Role Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to Self-Motivate High Level Computer Literacy Recognize and Uphold Health Department Standards Able to both lead a team & take direction Minimum 6-day work 70-hour week Must live on-site in a rural setting with the possibility of shared living spaces Must be able to stand for long periods of time Must be able to lift and carry 50 pounds Must be able to bend, stretch, and reach for extended period of time Must be ServSafe Manager Certified Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Ability to work under pressure in environments that are above/below average temperatures Must be able to cook from scratch Institutional and batch cooking experience - Highly Desired Ideal candidates are: Looking for seasonal, summer opportunities Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Job Description Do you have the energy, leadership, and passion to turn a great meal into a memorable experience? We're looking for a dynamic Restaurant Manager to lead our team and help deliver the kind of hospitality that keeps guests coming back for more. Why You'll Love This Role: Competitive base salary Comprehensive benefits package Ongoing leadership training and real opportunities for career growth A positive, high-energy work environment where you're part of the family What You'll Do: Lead daily restaurant operations, ensuring every guest leaves happy Inspire, train, and coach your team to deliver outstanding service and food quality Drive sales, manage costs, and ensure top-notch safety and sanitation Create a fun and supportive atmosphere where employees thrive What We're Looking For: 2+ years of restaurant management experience A people-first leadership style with a knack for building strong teams Solid knowledge of financials, scheduling, and operational best practices Passion for great food, friendly service, and building lasting guest relationships This is more than just a job-it's your chance to grow with a well-established brand that's invested in your success. Bring your energy, your ideas, and your hospitality mindset, and let's make every shift a win. As part of our recruiting process, we may contact you regarding positions we feel are a good fit or engage with you via SMS text message. By clicking to submit your application, Superior Talent Source has your consent to communicate via SMS text message moving forward.