Kitchen manager jobs in Pflugerville, TX

Why us? Trailblazers. Pioneers. Innovators. Being the first takes courage. Hotel Van Zandt was the first to bring worn-leather boots and a vinyl collection to Rainey Street. Nearly a decade later, we've grown and embraced change, evolving into a hub for risk-takers and those who dare to chart their own path. Whether you're here to explore, relax, or be inspired-Hotel Van Zandt offers an authentic Austin experience for the creative and the curious. As part of Sage Hospitality Group, we passionately strive to be the best and create excellence in everything we do. We believe in enriching lives one experience at a time. More than a slogan, we empower our employees to make positive impacts on the communities in which we live and work. By providing genuine service we build relationships with our guests and value for our shareholders, and we create unforgettable experiences. We are looking for independent thinkers. Those who harness their entrepreneurial spirit so that it breaks preconceived notions. We're not afraid to forge our own path. After all, it's what industry leaders do. That's why we welcome risk takers and creative spirits alike. No matter your daily role, Sage recognizes that your success is about more than the work you do-it's really about who you are, which is why we invest in your personal and professional growth. We hope you consider joining us! Job Overview Overall management responsibility for the operation of the hotel including profitability, guest service, product quality, and overall cleanliness and maintenance of the hotel property. Operation of the hotel will be within the framework of approved 1) annual budget, 2) annual marketing plan, 3) annual capital expenditure plan, 4) annual wage plan, and always within the framework of all Company policies and procedures. Responsibilities Executive Committee Lead the Executive Committee utilizing a participative style: be readily available and effectively communicate with each member, coordinate the operation of each individual's department and special projects, and assist in identifying problems and solutions. Guide the committee in dealing with the hotel's problems and opportunities in order to best serve the financial interests of the property. Operating Budget Development of annual operating budget which will serve as an operating plan and define required levels of achievement. Assure achievement of annual budget in revenues, costs and profits through accounting diligence and expenditure controls and proficient accounting practices. Departmental Objectives Set written priorities and key objectives for each department head quarterly including action plan and completion date. Follow up to assure successful implementation and follow-through and take corrective action in the event of failure to meet assigned objectives. Forecasting Monthly forecasting of operating staff and cost expenditures. Business planning in line with forecasted sales and costs including guidance to department heads. P & L Statement Critique Monthly review of financial statement in order to correct problems, assure spending is in line and to plan for future business. Review and approve all expenses in "other expense" categories in all departments. Regularly review all major expenses to assure that monies are wisely expended. Staff Relations Develop a high level of esprit de corps and loyalty to the hotel and to the company in order to reduce turnover and increase employee morale. Communicate, counsel and assist in staff development. Be visible and available to all hourly personnel in accordance with the Company's open door policy. Attend monthly department employee meetings whenever possible. Staff Evaluation Conduct performance appraisal and personal development plans for management staff. Identify substandard performance of individual managers and outline improvement action, including taking corrective or disciplinary measures. Staff Hiring Assure level of experience, knowledge and ability to meet job requirements of all hotel management. Cost Controls Review controls and assure adherence at all times in order to protect the hotel's property/assets. Wage and Salary Administration Review all wage and salary increases assuring compliance with wage scales and compensation philosophies as outlined in the Company's management manuals. Future Business Quarterly review of future bookings of room nights and banquet sales, early identification of weak periods, implementing yield management practices. Pricing Quarterly review of pricing including review of cost increases and competitive pricing in room rates, restaurant, lounge and banquet areas. Assure recommendation and implementation of price increases on a timely basis. Inspection Regular personal inspection of guest rooms, public areas, back of house, banquet function set-ups. Assure that written lists are developed of corrective actions required for implementation by housekeeping, maintenance and operating departments. Guest service through leadership and example, establish a friendly, courteous, service-oriented approach to guests that is exhibited by all hotel employees. Establish and implement guest service standards for all departments, periodically review, identify problems and corrective actions. Property Maintenance Assure that an on-going program is followed in regular repair and upkeep of the facility, landscape and equipment by developing and implementing a preventive maintenance program. Marketing Plan Development of annual sales and marketing plan. Monitor implementation of marketing plan action steps. Sales Management Regular review of sales solicitation activities, room nights productivity and group room rates sold by the sales department. Regularly review individual productivity taking corrective action and guiding as needed. Evaluate market mix and take action in order to best position the hotel for increased business. Involvement in sales solicitation of key accounts by reviewing contracts, meeting with sales department, visit key account contacts in person and by phone. Food and Beverage Promotion Monitor the success of F&B promotion programs. Take corrective actions as required. Monitor sales levels in order to take steps to reverse negative sales trends. Credit Maintain credit policies at Front Office, Sales and Catering. Attend credit meetings and assist in developing action plans, supervise collections of major accounts, review of aging reports and approval of write-offs. Front Office Management Regular review of Front Office results in order to maximize room revenue. Identify problem areas and initiate solutions. Community Relations Represent the hotel within the local community, positioning the hotel as a good corporate citizen that is involved and supportive of community affairs. Policies and Procedures Assure that all Company policies and procedures are fully implemented throughout the hotel. Qualifications Education/Formal Training A four-year college degree or equivalent education/experience Experience Previous experience as General Manager or Assistant General Manager at a similar size and type of hotel, previous experience as Department Head at same facility. Knowledge/Skills Requires advanced knowledge of the hospitality and business management fields. Requires considerable working knowledge of other major areas and the skill to integrate and communicate that information. Requires studying, analyzing and interpreting complex activities or information in order to improve known practices or develop new approaches. Ability to make decisions with only general policies and procedures for guidance and keeping the General Manager informed of general direction. Requires highly developed communication skills to frequently negotiate, convince, sell and influence other managerial personnel, hotel guests and/or corporate clients. Must have excellent speech and written skills in order to communicate with managers, guests and employees. Must have excellent literacy skills necessary for reports, policies and procedures. Physical Demands The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must have vision ability in order to visually inspect hotel. Must have mobility to walk through the front and the back of the hotel. Climbing approximately 20-30 steps 10% of the week. Physically able to regularly inspect all areas of interior and exterior of facility. Environment General office and hotel environment Benefits Eligible to participate in Sage bonus plan Unlimited paid time off Medical, dental, & vision insurance Eligible to participate in the Company's 401(k) program with employer matching Health savings and flexible spending accounts Basic Life and AD&D insurance Company-paid short-term disability Paid FMLA leave for up to a period of 12 weeks Employee Assistance Program Great discounts on Hotels, Restaurants, and much more. Eligible to participate in the Employee Referral Bonus Program. Up to $1,000 per referral. Salary USD $210,000.00 - USD $250,000.00 /Yr. Apply for this job online Email this job to a friend We want to connect with you TODAY!

With a career at HMSHost, you really benefit! We Offer * Health, dental and vision insurance * Generous paid time off (vacation, flex or sick) * Holiday pay * Meal and Transportation Benefits * *401(k) retirement plan with company match * *Company paid life insurance * *Tuition reimbursement * Employee assistance program * Training and exciting career growth opportunities * Referral program - refer a friend and earn a bonus * Benefits may vary by position so ask your recruiter for details. Airport Location: Austin Airport F&B Advertised Compensation: $62,978.00 to $76,973.00 Sous Chef BF1031 Summary: The Sous Chef assists with overseeing a kitchen with difficult to complex operations and managing the kitchen's food and production processes. This position participates in the preparation, seasoning and cooking of food, supervises kitchen staff, and performs all other responsibilities as directed by the business or assigned Management of which associate is capable of performing. This is an exempt position and typically reports to the Restaurant Chef, depending on local requirements. Essential Functions: * Assists in supervising the day to day activities of kitchen staff, assigns responsibilities for specified work, and sets deadlines to ensure the timely completion of work * Promotes safety and sanitation, inspects all food products handling, establishes and maintains safe practices, and follows HACCP procedures * Assists with menu planning, inventory, and managing of supplies * Maintains effective cost control, service and quality standards to produce maximum sales and profits * Complies with company and franchise standards of operation procedures, as well as those of all applicable regulatory agencies, and ensures on a daily basis that all products are prepared and presented in accordance with brand or company standards * May serve as a resource to others in the resolution of complex problems and issues * Provides recommendations for hiring, firing, advancement, promotion or any other status change of associates within the kitchen * Maintains effective communication and positive associate relations by ensuring all associate activities are performed in a timely and professional manner, to include performance reviews, progressive discipline, resolving associate relations issues, managing incentive programs, and executing management and associate development programs as defined by the Restaurant Manager * Provides the highest quality of customer service to the customers at all times, to include ensuring the proper training of all staff and supporting associates to ensure customer satisfaction and product quality Minimum Qualifications, Knowledge, Skills, and Work Environment: * Requires a High School diploma or general education development (GED) diploma; post-secondary culinary training preferred; brand certification a plus * Requires 3 to 5 years experience with kitchen operations and staff supervision * Must be certified in Serve Safe Management certification course * Demonstrates team management, delegation, issue resolution, coaching skills and ability to motivate others and act as a change agent * Demonstrates organization and multi-project time/issue management * Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with individuals Equal Opportunity Employer (EOE) Minority/Female/Disabled/Veteran (M/F/D/V) Drug Free Workplace (DFW) Nearest Major Market: Austin

Part of the Tc4 & Co. Hospitality group, Tony C's Pizza & Beer Garden is owned and operated in Austin, TX by Creed Ford IV & Tony Ciola. Their passion and flair for high-quality food and customer service have driven their success. At Tony C's Beer Garden these qualities culminate in a sublime dining experience bring award-winning New York style pizza and Italian American food in a fast casual beer garden setting. We are looking for people who love the extortionary, not the ordinary. NOW HIRING RESTAURANT KITCHEN MANAGERS Spanish/English Bilingual strongly preferred As one of our restaurant leaders, you will oversee BOH operations to ensure guest service & food quality standards are upheld at all times. To be successful in this role, you should be familiar with restaurant operations and have a good understanding of what makes a great customer service. You should also be available to work within opening hours, including weekends and holidays. Ultimately, you will help minimize operating costs, boost our employee retention and deliver a positive dining experience for our guests. Requirements: 2+ years of experience as a Kitchen Manager, Restaurant Manager or Head Chef Familiarity with restaurant management software, like Aloha/Toast Good math and reporting skills Customer service attitude Communication and team management abilities Availability to work within opening hours (e.g. evenings, holidays, weekends) High school diploma; additional certification in hospitality is a plus We can offer you: Medical, Dental, and Vision Paid Vacation Monthly food allowances to use at an of our locations. Leadership Development Program Quarterly Outings We are an Equal Opportunity / Verify Employer. Tony C's Pizza & Beer Garden is a full service restaurant concept that has growth opportunities in a casual dining restaurnat environment. Start at $65k to $70k per year, based on experience. In this KM role, you will manage restaurant back of house / kitchen teams along with assistant manager roles and duties working as a member of the restaurant management team. Sous Chef or Culinary Manager experience is preferred in this Heart of House role.

Job Description Part of the Tc4 & Co. Hospitality group, Tony C's Pizza & Beer Garden is owned and operated in Austin, TX by Creed Ford IV & Tony Ciola. Their passion and flair for high-quality food and customer service have driven their success. At Tony C's Beer Garden these qualities culminate in a sublime dining experience bring award-winning New York style pizza and Italian American food in a fast casual beer garden setting. We are looking for people who love the extortionary, not the ordinary. NOW HIRING RESTAURANT KITCHEN MANAGERS Spanish/English Bilingual strongly preferred As one of our restaurant leaders, you will oversee BOH operations to ensure guest service & food quality standards are upheld at all times. To be successful in this role, you should be familiar with restaurant operations and have a good understanding of what makes a great customer service. You should also be available to work within opening hours, including weekends and holidays. Ultimately, you will help minimize operating costs, boost our employee retention and deliver a positive dining experience for our guests. Requirements: 2+ years of experience as a Kitchen Manager, Restaurant Manager or Head Chef Familiarity with restaurant management software, like Aloha/Toast Good math and reporting skills Customer service attitude Communication and team management abilities Availability to work within opening hours (e.g. evenings, holidays, weekends) High school diploma; additional certification in hospitality is a plus We can offer you: Medical, Dental, and Vision Paid Vacation Monthly food allowances to use at an of our locations. Leadership Development Program Quarterly Outings We are an Equal Opportunity / Verify Employer. Tony C's Pizza & Beer Garden is a full service restaurant concept that has growth opportunities in a casual dining restaurnat environment. Start at $65k to $70k per year, based on experience. In this KM role, you will manage restaurant back of house / kitchen teams along with assistant manager roles and duties working as a member of the restaurant management team. Sous Chef or Culinary Manager experience is preferred in this Heart of House role.

HMC Hospitality Group proudly owns and operates 76 Hooters restaurants across Illinois, Florida, Texas, Indiana, and Georgia. We also operate 2 Hoots locations, our fast-casual concept, while continuing to focus our growth on expanding the Hooters brand. Since the first Hooters opened in 1983 in Clearwater, Florida, we've been known for great food, fun vibes, and not taking ourselves too seriously. Our casual, beach-themed restaurants serve up a craveable menu featuring seafood, sandwiches, salads, and our world-famous chicken wings. Our mission is to deliver a carefree dining experience in a high-energy, welcoming atmosphere-where signature menu items are served by friendly Hooters Girls who embody our commitment to hospitality and fun. We're excited about what's ahead and look forward to continuing our journey of growth, innovation, and unforgettable guest experiences. Benefits Include: Employee discount Referral program Tenure & awards Promotional Opportunities Vacation Requirements Love wings? Love working with awesome people? Join the heart of the action in the Hooters kitchen! We're looking for hardworking, energetic team players who know how to have fun while keeping things running smoothly. If you're all about great food, fast pace, and good vibes-this is the place for you. What You'll Be Doing: Cooking up World Famous Chicken Wings and other delicious menu items to perfection. Following recipes and food safety standards like a pro. Making sure every plate looks picture-perfect before it hits the table. Keeping the kitchen clean, organized, and ready for action. Working side-by-side with a fun, supportive crew to keep things moving. What We're Looking For: A strong work ethic and a positive attitude. Someone who thrives in a fast-paced, high-energy environment. Team players who are reliable, focused, and ready to learn. Attention to detail and pride in doing things the right way. Why You'll Love It Here: Flexible schedules-full-time or part-time, we've got you covered. A fun, fast-paced atmosphere where you'll never be bored. Opportunities to grow and get involved in community events. Work with friends and be part of a team that feels like family.

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 Temple, TX As a Restaurant Senior 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 $60K - $70K 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!

Job Description Graze Craze is a premier charcuterie and grazing board specialist, creating beautifully crafted, artisanal boards for events, gatherings, and everyday indulgence. We pride ourselves on using high-quality ingredients and delivering an elevated culinary experience to the Austin community. Position Overview We are seeking an experienced and detail-oriented Kitchen Manager to lead our kitchen operations. The ideal candidate will have a passion for artisanal foods, exceptional organizational skills, and the ability to maintain our high standards of quality and presentation while managing a fast-paced production environment. Key Responsibilities Operations Management Oversee daily kitchen operations including preparation, assembly, and packaging of charcuterie boards and grazing platters Ensure all products meet Graze Craze quality and presentation standards Manage workflow to meet order deadlines and delivery schedules Coordinate catering orders and special event requests Maintain kitchen equipment and arrange for repairs as needed Food Safety & Quality Control Ensure strict compliance with health department regulations and food safety standards Monitor proper food storage, labeling, and rotation (FIFO methods) Conduct regular quality checks on ingredients and finished products Maintain temperature logs and sanitation records Implement and enforce food handling protocols Team Leadership Hire, train, and supervise kitchen staff Create employee schedules and manage labor costs Conduct performance evaluations and provide coaching Foster a positive, collaborative team environment Lead by example with professionalism and work ethic Inventory & Cost Management Order specialty meats, cheeses, fruits, and accompaniments from vendors Manage inventory levels to ensure freshness and minimize waste Track food costs and maintain budget targets Build relationships with local suppliers and artisan producers Research new ingredients and products to enhance offerings Menu Development Support Collaborate on seasonal board designs and new product offerings Stay current on charcuterie and grazing trends Suggest creative additions and improvements to existing products Ensure consistency in recipes and plating techniques Qualifications Required 3+ years of kitchen management or supervisory experience Food Handler's Certification (or ability to obtain immediately) Knowledge of food safety regulations and proper handling procedures Strong organizational and time management skills Ability to work efficiently under pressure during peak times Excellent attention to detail and commitment to quality Reliable transportation for occasional vendor pickups Preferred: Experience with charcuterie, catering, or specialty food preparation Knowledge of artisanal cheeses, cured meats, and gourmet accompaniments ServSafe Manager Certification Experience with inventory management systems Bilingual (English/Spanish) is a plus Skills & Attributes Artistic eye for presentation and food styling Creative problem-solver with a proactive approach Strong communication skills with team and customers Ability to lift 50+ lbs and stand for extended periods Flexibility to work evenings, weekends, and holidays as needed Passion for high-quality, artisanal foods Compensation & Benefits Competitive salary: $50,000 - $60,000 annually (based on experience) Health insurance options Paid time off Employee discounts on products Opportunities for growth within the company Creative and supportive work environment Kitchen closes before 6pm Schedule Full-time position, approximately 40-50 hours per week. Schedule varies based on order volume and may include early mornings, evenings, and weekends. To Apply Please submit your resume and a brief cover letter explaining your interest in Graze Craze and relevant experience. Graze Craze is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

ROLE PURPOSE The Kitchen staff will ensure consistency in food quality, prepare orders in a short period of time, and prepare menu items in accordance with established recipes and guidelines. All of this must be done while maintaining a clean, safe, and sanity working area. RESPONSIBILITY · Show Passion and Commitment by preparing menu items accurately and promptly when ordered through point of sale system. · Show integrity by only making items ordered through the point of sale system and always doing the right thing. · Be of service and accommodate special requests whenever possible, with management approval, to create a positive and tailored experience for each guest. · Prepares dishes according to recipes to maintain quality and consistency throughout Cinepolis. · Cook menu items in cooperation with the rest of the kitchen staff to ensure that food comes out simultaneously, in high quality and in a timely fashion. · Remake items when instructed by a Supervisor or Manager. · Always Adhere to Food Handlers Safety guidelines including by not limited to the following: Keep all food items within safe temperatures, label all food correctly with dates, always avoiding cross contamination by washing hands and using correct tools and surfaces. · Maintain order and cleanliness by washing dishes and cleaning work area during the shift and at the end of shift. · Keeps all kitchen areas stocked with dry products and prep materials and restock dry goods consistently throughout shift and at end of shift. · Uses FIFO system to keep food fresh and eliminate waste. · Accurately maintain waste logs for all discarded items whether due to being expired or dishes made incorrectly/sent back. · Keep supervisor and kitchen manager up to date on inventory levels. · Maintain a positive and professional approach with coworkers and customers. · Work safely and at all times including using cutting gloves, asking for assistance if needed with moving heavy items, or staying hydrated from heat. · Lock and secure food and equipment. · Follow all opening, mid and closing procedures. · Attend and participate in trainings and meetings. · Other duties as assigned. QUALIFICATIONS · Must have at least 1 year of professional kitchen experience, culinary training preferred. Experience should include dishwashing, prep/cook, and expediating experience. · If does not meet experience requirements, position can start as a dishwasher and/or prep cook as an entry level with career growth potential. · ServSafe training certification preferred or must complete training and certification provided by Cinépolis prior to going on the line · Proficiency in kitchen operations and execution · Must have working knowledge of U.S. measurements, weight and volume · Ability to follow instructions on safe use of all chemical/cleaning materials · Must work effectively with supervisors and co-workers and with minimal supervision · Ability to meet deadlines- time management. · Ability to stand on feet for an extended period of time · Ability to walk, lift, twist, bend, reach, and handle food products on a frequent basis. · Good communication skills with support personnel and management and ability to work effectively with supervisors and co-workers in a high-volume setting. · Ability to handle difficult and stressful situations and issues in a positive manner · Bilingual in Spanish and English a plus, but not a requirement · Flexible working hours including holidays and weekends EMPLOYEE PERKS! Free Popcorn & Soda Free Employee Meal Food & Beverage Discount Free Movie Passes Please note, this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change or be added at any time per the business needs. Cinépolis USA is proud to be an Equal Employment Opportunity employer. We do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics.

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.

About the role Join the fastest growing entertainment brand in the hospitality sphere! PopStroke is looking for an experienced Kitchen Manager to lead our culinary team at our Austin venue. The Kitchen Manager is responsible for managing the daily operations of the kitchen and culinary functions, including the selection, development, and performance management of employees. In addition, they oversee the inventory and ordering of food and supplies and are responsible for the quality of food while ensuring seamless operations. The Kitchen Manager reports to the General Manager. What you'll do 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. Ensure and enforce the highest standards of service efficiency, sanitation, and training and safety practices. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances. Estimate and calculate labor, and food and beverage costs. Complete efficient provisioning and purchasing of supplies, maintain appropriate par levels of all kitchen products & supplies. Manage inventories and receiving. Responsible for coordinating and production of events and functions. Ability to perform all responsibilities of each position in the kitchen. Oversee the setup of stations and production of menu items. Ensure proper plate presentation and adherence to product specifications and recipe guidelines. Responsible for appropriate ticket times, quality and consistency of products, and waste prevention; ensure the highest quality product reaches our guests and meets specifications. Ensure that the kitchen is properly cleaned on a regular schedule, food is stored or disposed of properly; is responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas. Ensure accurate completion of culinary schedules in accordance with forecasted business volume. Direct hiring, supervision, development and, when necessary, termination of employees. Develop employees by providing ongoing feedback, coaching, establishing performance expectations and by conducting performance reviews. Conduct orientation, explain the PopStroke philosophy and oversee the training of new employees. Understand and utilize all safety and sanitation practices as defined in the safety program and report any accidents. Investigate and resolve complaints concerning food quality and service or issues on the golf courses. Immediately rectify and/or report any unsafe working conditions, accidents, operational needs, and equipment or aspects of the kitchen in need of repair. Ensure that proper security procedures are in place to protect employees, guests, and company assets. Ensure a safe working environment to reduce the risk of injury and accidents. Complete accident reports promptly in the event that a guest or employee is injured. Adhere to all company policies and procedures as established in the Employee Handbook. Perform other duties and tasks as assigned or determined by the General Manager and moves with a sense of urgency. Qualifications Minimum of 7 years of experience in varied kitchen positions including food preparation, line cook, fry cook, and expediter with a minimum of 3 years in a management/supervisor role Culinary degree strongly preferred Excellent leadership skills Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports High familiarity with kitchen equipment, processes, and health and safety guidelines Able to delegate tasks effectively and assist when needed Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards Ability to work well in a fast-paced setting and handle the pressures of simultaneously coordinating a wide range of activities, ability to recommend appropriate solutions Must possess good communication skills for dealing with diverse staff Active Serve Safe Manager certificate A commitment to achieving company objectives in sales, service, quality, the appearance of facility, sanitation, and cleanliness Knowledge of computers (MS Word, Excel, Outlook, Outlook Calendar). Self-discipline, initiative, leadership ability and outgoing. Pleasant, polite manner and a neat and clean appearance. Must be able to reach, bend, stoop and frequently lift up to 50 pounds. Be able to work in a standing position for long periods of time PopStroke is an Equal Opportunity Employer

Our hours of operation are 6:00am - 2:00pm. The Kitchen Manager supervises the daily back-of-house restaurant operations. They report directly to the Restaurant Manager and are responsible for multiple tasks in the restaurant including food preparation, maintenance of quality standards, sanitization and cleanliness, meal presentation, and portion and cost control as well as scheduling, hiring, coaching, disciplining, and releasing employees as needed. They are self-motivated and demonstrate excellent communication skills with a calm and confident manner. Job activities: Guide the kitchen staff to deliver high quality, timely food and ensure that all customers are satisfied Ensure that all food items and products are stored, prepared, and served based on the restaurant's recipe and preparation and portion standards Maintain all records and logs required to report time/temperature, inventory control, waste logs, daily/weekly cleaning, end of day activities, and all safety measures. Evaluate and discipline kitchen personnel as needed and make employment and termination decisions Order kitchen materials and ingredients based on the menu and market demand Maintain clean working environments and ensure that employees follow the restaurant's preventive maintenance measures Maintain adequate inventory levels and conduct weekly inventories according to developed PAR sheets Schedule shifts for all BOH personnel according to each staff member's skills and capabilities, fairly and without prejudice Oversee the training of employees according to the Eggs Up Grill Training Manual, to ensure the safe operation of kitchen equipment and utensils and the proper handling of heavy items and hazardous materials Skills: Strong and independent organizational skills: It is the Kitchen Manager's responsibility to maintain an accurate inventory and to ensure that the cooler, freezer, and storage/chemical shelves are well organized. Items are kept in their labeled area and FiFo is employed to manage product. The Kitchen Manager is responsible for all training and mentoring of staff in this regard. Strong conflict management skills: Tensions can run high in a fast-paced environment and the Kitchen Manager must always remain calm and collected while guiding staff through more difficult and stressful work shifts, occasionally having to resolve conflicts that could potentially arise. Strong leadership and excellence in a fast-paced environment: The Kitchen Manager is able to make quick decisions and exhibits an in-depth knowledge of recipes and ServSafe procedures, enabling them to provide accurate answers and feedback during high-volume times. Schedule flexibility: Able to work weekends (Friday-Sunday) on a regular basis.

Temporary Hourly pay through Veneto until GTX payroll opens Compensation: $20.00 per hour We are a family at Juliet Italian Kitchen and are looking for a new member to welcome into our family. We offer a competitive salary, paid time off, health/dental/vision /life insurance, and bonuses. We allow you to spend Thanksgiving, Christmas Eve, and Christmas Day with your loved ones by being closed those three days. About Juliet: Juliet Italian Kitchen is a destination for anyone seeking a relaxed Italian spot for a date night, business lunch or casual weekend brunch. Juliet is in the heart of Austin's beloved Zilker Park in Central Austin, at The Arboretum in North Austin and soon to be on the square in Georgetown, TX. All locations are known for their patios and welcoming atmosphere. Owned by Veneto Hospitality, Juliet embodies community and camaraderie through shared meals between friends and family. For more information on Juliet Italian Kitchen visit **********************

Job Title: Kitchen Manager FLSA Status: Seasonal- Summer Camp Staff Department: Camp Services Reports To: Camp Manager Job Purpose: The Kitchen Manager is responsible for administering the food planning and purchasing for the camp and oversight of health standards in the camp kitchen and dining hall. The Kitchen Manager is responsible for the preparation and facilitation of three meals per day for approximately 150-200 campers and adults. Kitchen staff will enhance the GSCTX camp experience through positive interactions with campers and staff, prompt and high-quality food preparation, and flexible assistance in food-based programming. Essential Functions Plans and creates nutritionally balanced menus within budget, posts weekly menus on kitchen bulletin board. Orders food and housekeeping supplies and sets up procedures for checking deliveries against orders. Daily responsibility to ensure the dining room, kitchen and food storage areas meet Girl Scout, American Camp Association, and Health Department standards and that state and local health laws are maintained and enforced in such areas as dishwashing, care of leftovers foods, insect control and fire safety. Directs and supervises the work of the kitchen staff. Coordinates meal planning with special activities such as cookouts, pack outs, trail and trip cooking. Coordinates with Camp Manager about food, equipment, or maintenance needs in the kitchen. Maintains records of all temperature logs, menus, meals served, food purchased, and cost per camper meal, and checks all deliveries. Ensures the health and safety of the campers and staff through proper administration of food service including accommodating medical dietary needs and food allergies. Provide quality camper experience that resolves concerns in a timely manner. Assisting with daily, weekly, and end of season camp cleaning responsibilities Serve as an active member of the camp management staff. Communicate often with supervisors regarding responsibilities. Maintains effective working relationships with staff and create harmonious relationships with campers, parents, and staff. Provides quality camper experience that resolves concerns by offering creative solutions in a timely manner. Assisting with daily, weekly, and end of season camp cleaning responsibilities. Provides quality camper experience that resolves concerns in a timely manner. Participates in and performs duties within the general camp life, including but not limited to check in, check out, all camp activities, themed days or meals, cookout, and duties at meals. Ensures camp is providing quality and safe programming for all campers by following all policies, procedures, protocols, and health and safety standards of GSCTX, American Camp Association, Health Department, and Safety Activity Checkpoints. Be a role model to campers and staff in attitude and behavior. Engages in problem-solving skills, by clarifying desired information, researching, locating and delivering findings and solutions. Displays professional demeanor, and integrity at all times. Maintains strict confidentiality and professionalism when handling sensitive information. Ability to effectively interact, work, and collaborate with people of various cultural backgrounds and promote an environment of inclusivity. Adheres to the policies of the Girl Scouts of Central Texas and promotes Girl Scouting in a positive manner to the public as well as to all internal and external customers. Performs other duties or assists other projects as assigned. Continuous requirement for professional demeanor and appropriate camp staff attire. Required Qualifications Must be 18 years of age by June 1, 2026. Adherence to all Personnel Policies for Summer Camp Staff. Current Texas Food Handlers Certification or ability to become certified by camp start Exhibits mature and responsible behavior at all times. Exhibits good judgment and risk management assessment skills. Ability to work with and teach children ages six through seventeen. Continuous ability to work well on a team. Must reside on camp property. Continuous work as a team member and ability to work independently with some supervision. Continuous ability to work well with others. Continuous ability to follow and enforce all Health & Safety guidelines. Preferred Qualifications Knowledge of Girl Scout programming, awards, and culture preferred. Fluent in Spanish and English is preferred. Girl Scout camper experience preferred. High School Diploma/GED preferred. College coursework preferred. 21 years of age preferred Physical Requirements Frequent sitting, standing, walking, bending and twisting upper body. Capable of lifting up to 50lbs. Ability to stay on feet for several hours a day. Capable of viewing computer monitor for long periods. Strength and endurance required to maintain constant supervision of campers. Environmental Demands Continuous outdoor activity and exposure to weather Willingness to live in a camp setting and work irregular hours with limited equipment and facilities, with daily exposure to sun, heat, and insects. Willingness to live in camp facilities that may not have AC. Frequent work under stress and under pressure of deadlines with overlapping projects. Continuous requirement for professional demeanor and appropriate camp staff attire. Continuous work as a team member and ability to work independently with some supervision. Important Note: The information contained in this is intended to outline the general nature and scope of work being performed by an employee assigned to this position. It is not intended to be construed as a contract, or as an exhaustive list of all responsibilities, duties and capabilities required of a person employed in this capacity. Job descriptions are subject to change at the discretion of the Girl Scouts of Central Texas. Girl Scouts of Central Texas is an Equal Opportunity Employer. This employer participates in the Electronic Employment Verifications Program. Please click the E-Verify link below for more information. *************************

PCSI is looking for a Food Service Custodial Manager to lead a small team of Dining Facility Attendants on Fort Hood. This role coordinates sanitation of food service equipment and overall cleaning of the dining facility. The Food Service Custodial Manager will support management of our main Fort Hood Food Service contract by ensuring compliance with standards, monitoring budget and available supplies, and scheduling and training PCSI staff for this building. **We're looking for someone with custodial/sanitation experience in a food service setting, with a ServSafe Manager certification. Typical work hours will be Monday-Friday, 7:00am-4:00pm.** **Benefits Include:** + Annual bonus of up to 6%. + 21 days of PTO per year, in addition to all federal holidays. + Medical, dental, vision, and other coverage: employer contribution offered to cover employee-only tier. + 401k plan with matching on contributions up to 6%. **Who We Are:** PCSI is a non-profit organization whose mission is to enhance the lives of people with disabilities through employment, advocacy, partnerships, and innovation. We vet, prepare, lead, and sustain a skilled workforce that provides top-tier services at job sites across the country. Our areas of expertise are wide and diverse; total facilities maintenance, hospital environmental services, custodial and grounds, disability awareness training, job coaching, and job placement are just a few. We integrate people with disabilities and veterans into meaningful jobs with competitive wages and benefits. Serving people of all abilities in their life's journey is at the heart of what we do. **What You'll Do as Food Service Custodial Manager:** + Responsible for all phases of a Dining Facility Attendant Service operation. + Trains and supervises all Dining Facility Attendant Shift Leaders. + Maintains accurate roster of all employees. + Monitors operation for compliance with the contract; ensures that all contractual obligations are fulfilled daily. + Ensures the facility always has an adequate number of employees to perform contractual requirements; ensures there are adequate cleaning supplies through coordination with Compass Group management. + Monitors and controls the hours worked by each employee assigned; reviews daily staffing pattern to ensure efficient and effective production, adjusts where needed in staffing; prepares and delivers disciplinary action when needed. + Prepares all individual paperwork for employee actions such as vacation, sick leave, and time off; monitors performances of employees; ensures the completion and correctness of Disability Case Notes and the timely submission of them to the Workforce Development Specialist. + Understands, explains or demonstrates the operation of all large-scale equipment including commercial type dishwashers, garbage disposals, pulping machines and related equipment typically found in a food service establishment + Coordinates effective cleanliness and sanitation throughout the facility in accordance with performance work statements. + Establishes and maintains effective working relationships with co-workers, supervisors, diners, our customer, and members of the military armed forces. + Attends a variety of meetings and prepares a variety of correspondence. + Serves additionally as trainer and safety leader. **Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.** **What You'll Need:** + High school diploma or GED, some college preferred. + Minimum of two (2) years of custodial management or supervisory experience, experience in the food industry preferred. + Requires knowledge of PC functions and software to include user skills in Teams, Outlook, Word, Excel, and PowerPoint. + ServeSafe qualified at the Manager level required. **Knowledge, Skills and Abilities:** + Thorough knowledge of safety principles and practices as related to cleaning and sanitation for food services. + Thorough knowledge of safe handling of all chemicals related to the job. Knowledge and use of protective gear when working around chemicals, including training employees on the proper use of protective gear. + Demonstrated ability to supervise, lead, and motivate employees. + Demonstrated ability to plan and schedule staff while following a budget. + Ability to read, analyze and interpret professional documents, military technical procedures, and governmental regulations, including the ability to write reports and routine correspondence. + Ability to verbally communicate with others both orally and in writing, including to higher management, and union personnel. **Other Requirements:** + Ability to pass criminal, drug, and driving screening. + Ability to work any time or day of the week, including weekends and holidays. + Possess valid driver's license and maintain good driving record. + Ability to obtain and maintain base access to assigned site(s). **All veterans and/or persons with all types of disabilities are strongly encouraged to apply!** **Qualifications** **Education** **Required** + High School or better **Preferred** + Some college or better **Experience** **Required** + 2 years: Custodial management or supervisory experience, in food service preferred **Preferred** + ServSafe Manager certification Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights (**************************** notice from the Department of Labor.

We're seeking an experienced, hands-on Executive Chef/Kitchen Manager to lead our kitchen and support our growth. This is a full-time leadership position for someone who thrives in a fast-paced environment, leads from the line, and brings both skill and heart to the table. You'll have the opportunity to put your mark on the menu, keeping the local favorites people love, but also bringing your creativity to develop new dishes and specials. We're looking for someone who takes pride in scratch cooking, works cleanly, and knows how to run a tight, respectful kitchen. What We're Looking For: 3 5+ years of kitchen leadership in a high-volume setting Strong cooking ability, you'll be working the line, not just watching it Solid people skills, able to train, schedule, and motivate a team Reliable, organized, and cool under pressure Able to work weekends, evenings, and holidays as needed Physically able to lift 50+ lbs and handle long shifts on your feet Responsibilities: Lead the kitchen during service: cook, expedite, manage the flow Oversee prep, ordering, inventory, and food safety Manage food and labor costs Keep the kitchen clean, safe, and efficient Work with ownership to evolve the menu and introduce new ideas Help build a culture of respect, teamwork, and consistency What We Offer: Competitive salary (based on experience) + performance-based bonuses Creative input and ownership of the kitchen and menu A supportive work environment, we're building something solid here Opportunity to grow with the business Liberty Tavern - 3000 Ranch to Market Rd 1869, Liberty Hill, TX, 78642

Integrated Real Estate Group We, at Integrated Real Estate Group, are dedicated to enhancing the lives of our residents. With high values and morals reflected in everything we do, we strive to be the leader in building and operating senior communities while shaping the way the industry looks at wellness and quality of life for our residents. Isle at Cedar Ridge Isle at Cedar Ridge is an Assisted Living community located in the heart of Cedar Park, Texas. Get paid DAILY with ZayZoon! Quick access up to 50% of your earned wages! We are looking for an experienced Director of Dining Services to join our growing team! Director of Dining Services Responsible for planning, organizing, developing, and directing the overall operations of the Food Service Department in accordance with the current applicable federal, state, and local standards, guidelines and regulations, or established policies and procedures, and as may be directed by the Executive Director, to ensure that quality food service and nutritional care is provided at all times. Required: Must possess as a minimum, a high school diploma Must have, as a minimum, two years experience in a supervisory capacity in a food services industry. Must know how to cook and ENJOY it! Recommended training in cost control, food management, diet therapy, etc. Required license or certification: Current ServSafe Certification required. Obtain/hold any local, state, and/or county required food handling/sanitation licenses and/or certificates. Essential Functions, Duties, and Responsibilities Tasks may include, but are not limited to the following: Reviews departmental policies annually and then interprets them for personnel, residents, visitors, family members, etc., as necessary. Plans the department budget and maintains costs within the budgeted parameters. Reviews and evaluates the department's work force and makes recommendations to the Administrator. Assumes responsibility for recruiting, selecting, and training competent department personnel. Assists in scheduling department working hours, personnel, work assignments, etc., to maintain quality resident care. Attends and participates in workshops, seminars and in-services, to keep abreast of current changes in the health care field, as well as maintain a professional status. Routinely inspects the dietary area and practices for compliance with current applicable regulations and as appointed by the Administrator. Makes written and oral reports to the Administrator concerning the operation of the food service department. Develops and utilizes comprehensive inventory control procedures. Purchases food, supplies, and equipment, as required to meet the needs of the department. Food preparation as needed. Confers with the Chef or Kitchen Manager to plan well-balanced, nutritional meals prepared from quantitative recipes for the residents, guests, and employees' nutritional needs and well-being. Benefits (Full Time Employees Only): Medical Insurance Dental Insurance Vision Insurance Life Disability Critical Illness & Accident Coverage Legal & ID Theft Employee Rent Discount Referral Programs - employees and residents Competitive Wages ZayZoon - access 50% earned wages anytime Quarter for Quarter Free Meal per shift Enjoy luxury living at your employee price! We give any full time employee a 20% discount at ANY of our multi-family apartments immediately upon hire! Cut your commute! Cut your rent! Integrated Real Estate Group is an Equal Opportunity Employer. Integrated Real Estate Group participates in e-verify for employment authorization verification.

Join Our Team and Ignite Your Passion for Exceptional BBQ! Are you an enterprising spirit with an insatiable drive to excel? Do you thrive amidst the whirlwind of a fast-paced environment, effortlessly juggling multiple tasks while maintaining your cool? Are you the kind of person who not only holds yourself to high standards but also inspires others to reach for greatness? If you answered with a resounding "YES!" to these questions, then we want YOU to be part of our dynamic team! About Us: At Smokey Mos BBQ, we don't just serve BBQ; we craft unforgettable experiences and mouthwatering memories for our guests. Our mission? To dish out the best darn BBQ you've ever tasted, all while fostering a warm and welcoming atmosphere that keeps folks coming back for more! The Opportunity: As a BBQ Restaurant Manager at Smokey Mos BBQ, you'll be at the heart of our mission to deliver exceptional guest experiences and spread the joy of amazing BBQ far and wide. You'll lead by example, nurturing a team of BBQ enthusiasts who share your passion for great food and top-notch service. Perks of the Pit: Joining the Smokey Mos BBQ family comes with its perks! In addition to competitive wages, performance-based bonuses, and flexible schedules, we offer health benefits, paid vacations, and delectable discounts on our mouthwatering menu items. Plus, you'll take pride in the work you do and the incredible company you keep! Could You Be Our BBQ Champion? You Might Just Be, If You: Have an undying love for finger-lickin' good BBQ! Take immense pride in serving up scrumptious food with a side of stellar service. Thrive in creating an electrifying, high-energy atmosphere where every day feels like a BBQ celebration! Radiate positivity and bring boundless energy to everything you do. Crave the camaraderie of being part of a tight-knit team, where every member plays a crucial role in our BBQ success story. Ready to fire up the grill and sizzle your way into a fulfilling career at Smokey Mos BBQ? Apply now and let's turn up the heat together! Requirements: General Duties of a BBQ Restaurant Manager: Team: Infuse your team with positivity that's infectious. Training: Transform your team into BBQ virtuosos through a mix of coaching, feedback, and a sprinkle of secret sauce wisdom. Accountability: Lead by example, keeping everyone on track. Guest Delight: Turn guest expectations into confetti by delivering mouthwatering BBQ experiences that leave them licking their fingers and craving more. Complaint Resolution: Turn any guest grumble into a sizzling success story. Administrative: Master the behind-the-scenes duties. Financial: Slice and dice numbers like a pro pitmaster, understanding how every sizzle and smoke impacts the bottom line. Additional Info Minimum Qualifications of a BBQ Restaurant Manager: Have, or be able to acquire, Food Manager Certification and TABC Certification. Attend shifts according to schedule and in proper uniform Able to stand for 10-12 hours Able to reach, bend, squat, stoop, shake, carry, push and lift items up to 65 pounds throughout the shift Be able to follow instructions and perform duties accurately and efficiently Good hearing for accurate communication Be able to multi-task effectively Complete Smokey Mos BBQ Manager Training Basic Computer skills (Word, Excel, Email) Able to coach, develop and delegate to a team Compensation details: 50000-60000 Yearly Salary PIfe334c50d54e-31181-37829335

Job Title Kitchen Manager Evaluation Type Support Department Child Nutrition Pay Grade CN3 FLSA Non-Exempt Date Revised June 2025 Supervisor Child Nutrition Director & Child Nutrition Coordinator BASIC FUNCTION & RESPONSIBILITY: Serve as the on-site leader for campus child nutrition operations. The Kitchen Manager is responsible for ensuring all meals are prepared and served in accordance with USDA regulations, health and safety codes, and Bastrop ISD standards. This position works in the kitchen daily alongside staff to model best practices, reinforce high standards, and ensure a seamless dining experience for students, staff, and guests. QUALIFICATIONS: Education/Certification: * High school diploma or GED required * Certified Food Manager (CFM) certification required Special Knowledge/Skills/Abilities: * Knowledge of institutional food service equipment, methods, and safety practices * Strong organizational, leadership, and communication skills * Commitment to customer service and student satisfaction * Ability to follow and reinforce chain-of-command communication protocols * Ability to motivate and lead a team in a fast-paced environment Experience: * Minimum three (3) years of experience in institutional or school food service required * Supervisory or lead experience strongly preferred CHARACTERISTIC DUTIES & RESPONSIBILITIES: The essential functions, pursuant to the Americans with Disabilities Act, may include the characteristic duties, responsibilities, knowledge, skills, and abilities noted herein; however, this is not a comprehensive listing of all functions and tasks performed by positions found in this job description. Cafeteria Operations & Food Preparation: * Lead and participate in the daily preparation, service, and cleanup of meals. * Work directly on the kitchen floor with staff to ensure all operations are executed to the highest standards of quality, efficiency, and professionalism. * Assign and oversee completion of duties; ensure meals meet district menu specifications and federal nutrition guidelines. * Collaborate with campus principals and the Child Nutrition Coordinator to accommodate schedule changes, special events, and staffing needs. * Foster a positive, customer-focused environment that supports student wellness and satisfaction. Food Safety & Sanitation: * Ensure all food handling, storage, and preparation follow federal, state, and local health codes. * Conduct on-site food safety training and maintain cleanliness and hygiene standards. * Monitor kitchen safety and immediately report hazards or maintenance needs. * Ensure facilities are secured daily and that sanitation protocols are consistently followed. Inventory & Equipment: * Manage daily ordering and inventory of food, supplies, and small wares to prevent waste and shortages. * Maintain clean, organized, and sanitary storage areas and ensure proper food rotation. * Track and report equipment issues; perform basic preventative maintenance and recommend replacements as needed. * Conduct monthly physical inventory in coordination with central office procedures. Recordkeeping & Compliance: * Accurately complete all required documentation, including meal production records, temperature logs, payroll time records, and daily counts. * Ensure compliance with USDA, Texas Department of Agriculture (TDA), and district regulations. * Complete and document annual continuing education and professional development hours. * Follow district policies, emergency procedures, and the Child Nutrition Department's standard operating procedures. * Communicate clearly and professionally through the established chain of command. SUPERVISION EXERCISED: Assign duties to campus kitchen workers and provide direct, daily supervision. Promote teamwork, accountability, and a service-driven approach in the cafeteria MENTAL DEMANDS/PHYSICAL DEMANDS/ENVIRONMENTAL FACTORS: * Tools/Equipment Used: Standard commercial kitchen equipment and tools including slicers, mixers, pressure steamers, ovens, fryers, dishwashers, utility carts, and sharp utensils * Posture: Prolonged standing; frequent bending, stooping, squatting, pushing, pulling, and twisting * Motion: Continual walking; frequent reaching, grasping, squeezing, wrist movement, and ladder use * Lifting: Frequent moderate lifting and carrying (15-44 pounds) * Environment: Indoor work in a commercial kitchen; exposure to temperature extremes, humidity, noise, steam, chemicals, slippery surfaces, and moving equipment * Mental Demands: Work with frequent interruptions; maintain focus, composure, and professionalism under pressure; lead by example in a fast-paced, student-centered setting

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. **Responsibilities :** + Manage all Galley staff and oversee operation of all galleys and food outlets + Coordination of all food offering including group offerings and special requests + Oversee proper preparation of special dietary meals and food allergies for Guests and Crew + Monitor all Culinary standards, inventory and cost control + Complete random food and menu audits + Maintains close relationship with shore side F&B management team + Ensure Disney Cruise Line and USPH Sanitation requirements are met in all galleys and food store rooms + Responsible for setting Departmental goals + Maintain Operating Guidelines and OJT material for areas of responsibility and revise as necessary + Ensure facilities and equipment are maintained and in good working order + Inventory control (par levels turnover and replenishment) + Monitoring/Implementation of garbage separation and disposal procedures + Monitor handling, maintenance, and reordering of operating equipment + See that hazardous materials are used and stored properly in operations under their control, including regular inventory and availability of MSDS + Facilitate department meetings + Provide leadership for all direct reports; Responsibilities include, but are not limited to: + Managing personnel files + Review and approve all renewal contracts before distribution + Conducting performance reviews, including discipline as needed + Ensuring Project Onboard compliance + Monitoring STAR, while making necessary corrections + Onboard training, new hire and ongoing + Succession planning + Crew recognition and communication **Basic Qualifications :** + Minimum five years experience in high volume galley/F&B operation + Certified Executive Chef or equivalent degree in Culinary Arts + College education or equivalent industry experience preferred + Ship experience preferred + Excellent working knowledge of food and beverage products, services, and equipment + Demonstrated ability to calculate cost potentials/projections and understands the impact on budget + Technical and functional understanding of the ship based food and beverage operation + Excellent verbal and written communication skills + Strong interpersonal communication skills + Proficient in Microsoft Office and Outlook **Additional Information :** This is a **SHIPBOARD** role. You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities, and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1250075BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.