Kitchen manager jobs in Port Charlotte, FL - 577 jobs

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 Fort Myers, FL As a 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, train, and develop them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits Health Benefits Industry Standard Work Week (50-55 hour target) Attainable Bonus Program $65K - $75K Salary Equal Opportunity Employer Key Responsibilities Practice safety as priority #1 for your restaurant team and customers Maintain a high ratio of return customers through great service Oversee guest services and resolve issues Coach and develop restaurant employees to build a cohesive team Promote, demonstrate, and lead a memorable customer restaurant experience You will: Have a minimum of 2 years in Restaurant Management Show success in previous positions Be physically fit and able to regularly walk, climb, crouch and move up to 50 pounds at a time Be able to thrive in a quick paced environment Demonstrate outstanding leadership, communication, and training Have a stable work history Does this sound like you? We'd love to hear from you! Send your resume today!

Directly responsible for all kitchen functions-including food purchasing, preparation and maintenance of quality standards. Handle and train others to clean kitchen equipment carefully and safely to prevent damage or injuries. Monitor weekly historical business data, and use this information to prepare weekly work schedules to ensure sufficient coverage in the kitchen to attain our food service standards. Supervise operation of the kitchen to maximize profitability, minimize legal liability, and conform to State and Local health code regulations. Consistently monitor COGS through daily use of inventory control. Input of food purchases and the safeguarding of all recipes. Assist with hiring, training, and scheduling of BOH personnel. Investigate and resolve complaints concerning food quality issues. Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Maintain par-stock of food products Comply with all health and safety regulations. Review and monitor, with General Manager or other financial personnel, expenditures to ensure that they conform to budget limitations. Perform other kitchen duties as assigned by General Manager Requirements: Understand the importance of fresh, made from scratch recipes and hand cut steaks. A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter with a from scratch concept. At least 1 year in a similar capacity. Must be able to communicate clearly with managers, kitchen and dining room personnel and guests. Be able to reach, bend, stoop and frequently lift up to 50 lbs. Withstand temperatures of 0 degrees Fahrenheit or less and 100 degrees Fahrenheit or more. Work in a standing position up to 11 hours a day. Understand and respond to team members in a loud environment. Understand finance and cost management Be able to work in a Real, Fresh, Fun environment! DISCLAIMER : This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned. DBMC Restaurants dba. Cody's Original Roadhouse is an EEO Employer - M/F/Disability/Protected Veteran Status View all jobs at this company

BE A PART OF OUR SUCCESS! * Educational Assistance with DeVry University with complimentary laptop * Immediate Family Members are also eligible * Competitive Pay with Service Award Incentive * Get paid daily through Daily Pay! * Comprehensive Health Benefits including Medical, Dental, Vision, and more!* * 401(k) retirement savings with company match * Flexible Schedule * All you can eat pancakes + meal discounts! * Employee Discount Program * Development Pathway: Step by step process to grow your career * 3 College Credits hours for completing manager training Founded in 1958, Perkins operates 324 restaurants in 32 states and four Canadian provinces. The Perkins system includes 81 company-owned and operated restaurants and 234 franchised units. Throughout its history, Perkins Restaurant & Bakery has remained true to its mission of providing guests with personalized service and delicious, homestyle food at a great value. Perkins has experienced years of success through ensuring 100% guest satisfaction on every visit. If you want to work and grow with a company who has a proven track record of success, has an unmatched commitment to their employees and employees the best in the industry, you are in the right place! Position Description As a Kitchen Leader, you will be responsible for maintaining direction of kitchen staff members to ensure daily goals and tasks are being met. In addition, you will perform all duties to maximize guest satisfaction and quality work environment. Responsibilities: * Works cooperatively with Kitchen Manager to ensure that all budget expenses are within limits; identifies and communicates ways to improve and streamline operation. * Keeps General Manager/Kitchen Manager informed of problems and/or issues and proposes alternative solutions for consideration. * Maintains a clean and safe facility. * Monitors and oversees food temperatures during hot and cold handling to reduce the incidence of risk factors known to cause food borne illness. * Communicates clearly and concisely both verbally and in writing. * Ensures clear communication with vendors providing restaurant equipment and supplies. * Completes walk-through and temperature checks in the kitchen. * Assists in ordering food, produce, liquor and restaurant supplies. * Assists in receiving deliveries and checks paperwork to ensure receipt of items; provides direction to staff for stocking items. * Performs and is able to assist in all functions for kitchen operations. Qualifications: * Basic skills such as sanitation, safety, and customer service taught through in-house training * Must be able to communicate clearly Physical Requirements / Environment / Work Conditions: * Must have high level of mobility/flexibility * Must be able to work irregular hours under heavy stress/pressure during peak times * Must be able to coordinate multiple tasks simultaneously * Must possess a high level of coordination * Must lift and carry up to 50 pounds for distances up to 30 feet * Must be able to fit through an opening 30" wide * Requires frequent reaching, bending, pushing and pulling * Exposure to heat, steam, smoke, cold and odors * Requires continual standing and walking Benefits & Perks: Disclaimer This job description is not intended, and should not be construed to be, an exhaustive list of all responsibilities, skills, efforts or working conditions associated with the job. It is intended, however, to be an accurate reflection of those principal job elements essential for making decisions related to job performance, employee development and compensation. As such, the employee may perform other duties and responsibilities as required. Compensation: $16.00 - $18.50 per hour We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. Founded in 1958, Perkins operates 277 restaurants in 32 states and two Canadian provinces. The Perkins system includes 81 company-owned and operated restaurants and 196 franchised units. With its diverse, moderately priced menu featuring breakfast, lunch, dinner, and bakery offerings, and its attractive and recently remodeled restaurants designed to facilitate efficiency and guest satisfaction, Perkins American Food Co. is a dining favorite with a solid and respected reputation in the marketplace. The longevity and success of Perkins American Food Co. is largely attributed to the concept's ability to adapt to shifts in consumer dining trends and evolving taste preferences while delivering that homestyle goodness that guests crave. At Perkins, we're always updating our menu with fresh, flavorful and innovative items that take their place right alongside Perkins' iconic guest favorites, some of which have been on our menu for more than 30 years. We also take great pride in differentiating ourselves with the service and experience we provide. This has and continues to be a hallmark of our brand. BE A PART OF OUR SUCCESS Perkins has experienced years of success through ensuring 100% guest satisfaction on every visit. If you want to work and grow with a company who has a proven track record of success, has an unmatched commitment to their employees and employees the best in the industry, you are in the right place!

Meeting and Events Managers in our Event Services unit are responsible for supporting as well as coordinating/leading all client association meetings, conventions, trade shows and registration. The ideal candidate is an energetic, forward-thinking and creative individual with high ethical standards and an appropriate professional image. Coordinators require the ability to work quickly and efficiently on several projects at one time, are results oriented, have strong time management skills and work enthusiastically in a constantly changing environment. The position entails considerable interaction with clients, team members, and other departments. Significant travel, both domestic and international, may be required. This position requires consistent adherence to policies and procedures of the department as outlined in the Biltmore Standard Operating Procedures (BSOP'S). Responsibilities Assist and contributes in the coordination of all aspects of conferences, meetings and events (pre-planning, onsite execution and post event wrap up) Coordinate travel, lodging, and expenses for participants traveling to meetings or other business travel Assist in financial management including budget creation, monitoring revenue/expense performance, and collection of registration and/or exhibit fees Track hours performed vs. hours budgeted and advise of discrepancies Adapt to crisis situations, changing procedures, methods or processes Develop and maintain solid relationships with exhibitors/sponsors Contribute effective ideas to client strategic planning and analysis processes Assume planning responsibilities for multiple clients and meetings Contribute to overall team success by identifying problems and proactively seeking out methods to improve self-performance and/or efficiency of an operation or task Travel domestically, and works overtime as needed to attend events and Requirements Experience and Education Required Education Bachelor's Degree is required Experience Minimum five years total professional experience. Experience in convention/trade show industry or event/meeting planning with emphasis on logistics and exhibits management. Demonstrate experience in services including client services, operations, event planning and execution. Experience at working both independently and in a team-oriented, collaborative environment. Skills Required Must be able to: Speak, read, write and understand the English language. Perform strong effectively on a computer and be well versed in Microsoft Office Compute accurate mathematical calculations. Provide legible communication and directions. Perform job functions with attention to detail, speed and accuracy. Prioritize and organize. Think clearly, remaining calm and resolving problems using good judgment. Follow directions thoroughly. Understand guest's service needs. Work cohesively with co-workers as part of a team. Work with minimal supervision. Maintain confidentiality of guest information and pertinent resort data. Use a computer keyboard and possess advanced typing skills. Type at least 50 words per minute. Possess moderate to advanced computer skills. Work in a dynamic and constantly changing environment. Adept to multitasking. Effectively prioritize and execute tasks conforming to shifting priorities, demands and timelines Apply analytical and problem-solving skills Coordinate several projects simultaneously Elicit cooperation from a wide variety of sources, including management, clients, other departments and vendors Work directly with clients in a responsible, appropriate and service oriented way. Strong interpersonal skills Adept at conducting research into project-related issues A high degree of responsibility, initiative and professionalism Prove competency in software applications, including MS Word, Excel, Outlook and other technology as adopted by the team. Delphi proficient preferred Physical Demands Must be able to: Move, lift, carry, push, pull, and place objects weighing less than or equal to 20 pounds without assistance Stand, sit, or walk for an extended period of time or for an entire work shift Reach overhead and below the knees, including bending, twisting, pulling, and stooping Use, carry, and operate all necessary office equipment using finger dexterity. Communicate with employees, managers, subordinates and guests through verbal communication, hearing ability, and visual acuity. Visually look at a computer for extended periods of time. Adapt to moderate temperatures in the hotel as thermostat is controlled by hotel environmental systems. Most work tasks are performed indoors. Success Criteria Team Player Demonstrates co-operation within the team and with other departments Listens carefully and works well with others Has a positive influence on others in the team and clearly enjoys working with people Guest Focused Anticipates guests' needs and is sensitive to people from all cultures Has a natural, warm smile and a friendly and passionate approach Demonstrates confident, helpful and genuine behavior with internal and external Guests Delivers their Best Has energy and sense of urgency for his/her work Resourceful, makes things happen and looks for ways to work more efficiently Always looks their best and acts appropriately (e.g. approaching guests, body language, and eye contact) Delivers reports and contracts on time. Achieve Budget Minimize Turnover Score High on Guest Satisfaction and Comments Demonstrates vertical flexibility (ability to do others jobs, ie book a social function) Uses an analytical approach Portrays a genuine style Strategically proactive Composed Able to stay calm under pressure Demonstrates maturity and ability to cope with the unexpected Never lets personal feelings interfere with delivering the highest standards Trustworthy and responsible Excellent records of attendance and punctuality Is reliable and demonstrates the ability to work without supervision Demonstrates a high level of personal integrity, honesty and trust Time Management Uses his/her time effectively and efficiently; values time, concentrates his/her efforts on the more important priorities; gets more done in less time than others; can attend to a broader range of activities. Makes decisions in a timely manner. Listening Practices attentive and active listening; has the patience to hear people out; can accurately restate the opinions of others even when he/she disagrees. Licenses or Certifications N/A Standard Specifications Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests. A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions. This is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time. This reflects the job content at the time of writing and will be subject to periodic change in light of changing operational and environmental requirements. Such changes will be discussed with the job holder and the amended accordingly. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. Due to the nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel which may include overtime, weekends and holidays. The employee will carry out any other duties as are within the scope, spirit and purpose of the job as requested by the line manager or Head of Department/Division. The employee will actively follow The Biltmore Hotel policies including Equal Opportunities policies and will maintain an awareness and observation of Fire and Health & Safety Regulations. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship. Grooming All employees must maintain a neat, clean and well-groomed appearance per Biltmore Hotel standards.

Job Description Assign, coordinate, and supervise the set-up and food production areas within the service kitchen to maximize productivity and ensure food quality, set-up and service are in accordance with standardized recipes and procedures. Essential Duties and Responsibilities: Assign and direct the work and train the kitchen team members to maximize productivity and minimize waste. Check daily use records with the Executive Chef or Sous Chef so as to make sure that estimates are filled in correctly and make sure that production is following these estimates as closely as possible. Pull all food needed for daily production from walk-in box and utilize all leftovers as per SOP and with the help of the Executive Chef or Food Production Manager to minimize waste. Attend all employee meetings, come up with sound suggestions on employee problems and promote and maintain effective communication between all of the food production areas within the kitchen. Maintain and supervise good housekeeping practices in all areas in the kitchen. Turn in the daily cleaning checklist and practice and strictly enforce the “clean as you go” policy. Check out all work stations including the employee cafeteria shift. Ensures proper set-up for breakfast, lunch and/or dinner. Check with the Sous Chef on the items needing preparation that day by inventory on a production chart what is on hand presently and bring it up to par stock levels set by the Executive Chef. Acts as lead worker in providing assignments and training. Monitor and control food under refrigeration to ensure it is properly identified, covered, and dated. Key entry control sheets (steak charts) are done daily. Qualifications: High School education or equivalent experience. 1 to 2 years kitchen experience. Working knowledge of kitchen policies and procedures. Ability to operate all types of kitchen equipment. Communication skills necessary to provide and receive information pertinent to the running of the kitchen. About Streamsong Resort Streamsong Resort was founded on a commitment to its surrounding resources. Streamsong is celebrating a decade of providing unparalleled experiences and operational excellence to guests across the globe. From awe-inspiring golf courses and legendary bass fishing and sporting clay shooting to sumptuous dining and ethereal spa experiences, Streamsong operates in concert with its environment. This deep appreciation for the land's inherent beauty has helped to create an unparalleled luxury resort, including 228 spacious accommodations in a modern lakeside lodge and clubhouse. Leading golf and hospitality management company KemperSports has managed golf course operations since 2012 and resort operations since 2021. For more information, visit ************************* KemperSports Management is an Equal Opportunity Employer KemperSports participates in E-Verify program with the Department of Homeland Security

Job Description Kitchen Manager - Scratch Kitchen, High-Volume Concept Fort Myers, FL If you're the kind of chef who gets more satisfaction from smooth execution than “expressing yourself through specials,” this role will feel like a breath of fresh air. We're representing a refined, high-volume scratch kitchen that runs like a well-oiled machine. The food is top-tier, the systems are tight, and the team is proud of how clean, consistent, and dialed-in they are. They're looking for a Kitchen Manager who can own the back-of-house operations, the kind of leader who can keep a scratch kitchen humming on busy nights without sacrificing quality or sanity. The menu is carefully engineered, and the recipes are set. Your mission is to make sure every plate is perfect, every shift runs clean, and every event goes off without a hitch. What You'll Do Lead a tight-knit BOH team of experienced cooks and prep staff. Maintain operational excellence: sanitation, prep, ordering, and scheduling. Oversee high-volume private events and fine-style plated service. Protect and execute established recipes with precision and pride. Contribute ideas during biannual menu updates, but consistency is king. What You Bring Experience in fine dining, private dining, or corporate-style scratch kitchens. Proven ability to run busy kitchens efficiently while maintaining standards. Hands-on leadership style and a calm, steady presence on the line. Strong organizational and communication skills. A love for structure, process, and excellence. What's in It for You A leadership role where consistency, professionalism, and systems are valued. Stable ownership with growth potential (a second location is on the horizon). Competitive compensation and the chance to be part of a team that truly runs a professional kitchen. If you're ready to step into a role where precision and leadership matter more than ego or creative chaos, we'd like to hear from you.

Connors Steak & Seafood is growing, and we need you! Specializing in aged steaks and fresh seafood, as well as gourmet salads, pastas and more, Connors Steak & Seafood is committed to providing a superior dining experience each and every day. Our mission is to exceed all of our guests' expectations through quality-driven offerings and service. We pledge to make a positive difference to all those who make our success possible. We are a growing company looking for talented and driven individuals that are excited and passionate about hospitality Opportunity for growth and prosperity within our company are among some of the many benefits and perks... Management Benefits & Perks: Industry-leading compensation Over $5K/year manager comp Health, dental, vision insurance including prescription drug coverage Company-paid short-term disability, long-term disability and life Insurance Voluntary accident and critical illness insurance plans Employee Assistance Program Paid vacation time Quarterly bonus opportunities Fun, travel-paid seminars & training Closed Thanksgiving and Christmas Day Career growth plans from entry-level up to General Manager Primary Responsibilities: Manage day to day operations of the restaurant Ensure guests receive the highest level of service Assist with recruiting, retaining, and developing staff Thank you for your interest! Supplemental pay Bonus pay Benefits Health insurance Dental insurance Vision insurance Flexible schedule Life insurance Employee discount Paid training Paid time off Disability insurance

Kitchen Manager - Sweet Tomatoes About Us We're offering an exciting opportunity to be part of the relaunch of the iconic Sweet Tomatoes brand! We're seeking a passionate food enthusiast to lead our kitchen operations, championing high-quality ingredients and made-from-scratch recipes that create an exceptional guest experience. Bring your culinary leadership to inspire our back-of-house team and help bring fresh, flavorful dishes to life-apply today!. Position Overview The Kitchen Manager oversees all back-of-house operations, ensuring our scratch-made soups, salads, bakery items, and hot dishes are prepared to the highest standards. This leader maintains food quality, safety, consistency, and efficiency in a fast-paced, high-volume environment. Key Responsibilities Oversee daily kitchen operations, including prep, production, cooking, and buffet replenishment Ensure all menu items are prepared from scratch following recipe standards and production guides Lead, train, schedule, and develop team members Monitor food safety, sanitation, and proper handling practices at all times Manage inventory, ordering, and waste reduction to maintain cost controls Drive kitchen efficiency through strong organization and clear communication Maintain equipment, cleanliness, and overall BOH organization Support menu rollouts, seasonal items, and ongoing quality improvements Qualifications 3+ years of kitchen leadership experience; buffet or high-volume environment preferred Strong knowledge of scratch cooking, batch production, and food safety standards Ability to lead a diverse team with professionalism and accountability Solid understanding of inventory management and food cost control ServSafe Manager certification (or willingness to obtain) Ability to lift 50+ lbs and stand for extended periods in a busy kitchen environment What We Offer Competitive salary + performance-based bonuses Health, dental, and vision insurance Paid time off

Resurgence Brewing Co. (RBC) believes that enjoying a well-crafted brew is an experience in itself. However, it's an experience best shared with friends, both new and old. Our goal is to deliver memorable beer moments to the drinkers of the Greater Buffalo region (and now Florida!), whether they're at home, in their favorite bar, or on a tour of our extraordinary brewery. What you'll be doing: Leading and supervising all aspects of our kitchen including managing and training staff, menu creation, inventory, and purchasing. This position reports to our General Manager. A successful candidate will promote a team-focused atmosphere, a people first mentality, generate creative ideas, lead a clean & supportive work environment, and maximize efficiency! This is a full-time position. *Evening and weekend availability is a must.* Starting Pay Rate based on experience/education: $47,000 - $55,000 annually. What you'll need: High school diploma or equivalent Minimum of two (2) years of food handling experience required Supervisory experience desired Flexibility Team-focused attitude Ability to adapt to changes in volume and banquet events varying in size occurring simultaneously Ability to be standing/on your feet for long periods of time Cleanliness ServSafe certification a plus Authorized to work in the U.S. Why Us? RBC and BCW is located in the heart of the City of Good Neighbors, Buffalo, NY. Established in 2013, we highlighted the "resurgence" of the city (see what we did there?). Many are flocking to the region for our good eats, affordable living, friendly atmosphere, craft brew scene, new opportunities, and, of course, experiencing all four seasons! We think the sunshine state is ready for us and we're ready for you! Expanding our award-winning beer and cider to Floridians is a dream in itself! Why Resurgence Brewing Co.? We work hard. We have fun. We are a crazy family that loves innovation, creativity, and drive. We have award-winning beer, a great atmosphere, and tasty eats!

Hiring Company: Delicatessen Services Co., LLCOverview:Boar's Head Brand is seeking a strategic leader with strong knowledge of the Retail / Prepared Foods Category. This individual will possess a passion for the food industry as well as experience in successfully concepting new and innovative product launches specific to prepared foods. The candidate will possess outstanding project management skills and the ability to drive product development from commercialization to launch. Customer management experience will also be a key attribute. In this role, the Director will work closely with senior leadership on the strategic development and expansion of a branded Prepared Food offering that is positioned as a broad, premium solution for retailers and grab and go concepts. The Director will manage a team that is responsible for bringing strategic programs to life in a format that effectively grows sales across current and new retail partnerships. This individual will manage project flow of new program development as well as provide the business with a flow of new and trend forward offerings. Leadership in this role will include providing insight and education to the organization to deepen the culinary culture. Ability to work collaboratively across functional areas with multiple disciplines such as chefs, sales organization, operations and others is a must. Additionally, must effectively work with outside partners particularly, manufacturers and distribution centers. • Extensive knowledge of food, grocery and retail trends in general • Developed leadership skills of small & large teams • Strategic level expertise with demonstrated success concepting, developing and launching prepared food concepts • Experience working with product development chefs, strong professional standards and good business acumen • Deep knowledge of fresh prepared foods manufacturing, commissary operations, on-site retail food production, Food Safety QA, RFP processes, distribution demands and shelf-life standards. • Strong background successfully managing projects from concept to execution • Demonstrated ability to work collaboratively within a complex organization as well as 3rd party manufacturing and distribution partners. • Collaborative, strategic thinker that values brand success over individual or department recognition.Job Description: Essential Duties and Responsibilities Oversees and directs all aspects of Boar's Head Prepared Foods sales support services, marketing development, training and internal & external relationships. Lead a team of 4 (3 direct reports) responsible for innovation, execution of elevated offer, proper mix and assortment, packaging, and merchandising Refine the Category Management approach of a growing and changing business segment Influence a 5-10 year product pipeline of future growth in collaboration with R&D Represent, protect and grow our Brand across multiple retail formats and banners through execution of an industry leading prepared food strategy Analyses of market and works with multiple areas of the business to bring to life executable prepared food offerings and programs that strengthen the Boar's Head brand. Build and nurture customer relationships that separate Boar's Head Experience from competition. Supports the company and department to meet or exceed the individual and team goals. Sell a premium brand as a food solution by generating concrete value added propositions to retail & foodservice prepared food customers. Develop programs and updates that demonstrate a commitment to continuous improvement of Boar's Head prepared food offerings and dedication to premium positioning within the industry. Organize and schedule semi-annual product demonstrations and rollouts to the Boar's Head sales organization. Ensure effective training and development related to the execution of prepared foods programs. Effective interaction with Purveyors that promotes prepared foods and builds a supportive selling relationship. Engage with professional affiliations and connections to industry support organizations such as FMI, NGA, IDDBA as well as internally with the Culinary Development Team Maintain current and up-to-date on evolving all food and culinary trends with focus on global and domestic influences. Strong presentation skills and ability to effectively communicate up and down the organization Other duties and responsibilities as assigned. Education and Experience BA/BS Preferred Minimum 10 years of combined retail prepared foods category management and product development. Strong preference for candidates with brand development experience and working knowledge of product development from concept to commercialization Culinary degree or background is a plus. Understanding of premium brand attributes related to prepared foods and foodservice Must have successfully led a team of Manager level direct reports within a CPG or Retailer with robust private label development programs. Manufacturing expertise is a plus, and commercialization Skills / Abilities Advanced working knowledge of Microsoft office: excel, word, outlook, and power point; competencies: e-mail, cell phones etc. Advanced Organizational skills to include time/project management skills and the ability to prioritize projects based on business. Be a self-starter: i.e. be able to recognize, analyze, develop solutions and initiate problem solving action with very little information and/or direction. Ability to coordinate off site training sessions, communicate with on site management and/or distributors. Demonstrate above average problem solving abilities Ability to present at all levels. Ability to effectively communicate with all levels of the organization, particularly with, purveyors, CBDM. prepared foods team, marketing and the leadership team. Highly motivated self-starter with results orientation Work independently and/or with teams Ability to manage and prioritize multiple projects Be able to travel utilizing commercial flights, automobile and other forms of transportation Understanding dynamics of commercial and non-commercial channels Position is based in Sarasota FL Location:Sarasota, FLTime Type:Full time Department:Business Development

PURPOSE OF THE JOB The purpose of the position is to manage all food and dining operations for the community in as profitable and efficient manner as possible. Responsibilities include the management of dining services personnel and operations, and resident satisfaction with the dining program. DUTIES/RESPONSIBILITIES Staff Management Lead the department's management team, providing direction and assistance with motivation, direction, and development of all departmental team members. Ensure that the appropriate number of staff are hired to meet the needs of the dining services program; assist with staff schedules and the appropriate assignments based on skill level. Directly and indirectly supervise all departmental team members, including observation and evaluation of performance. Ensure appropriate orientation and training for all new team members. Ensure an on-going staff training program. Complete appropriate paperwork including time sheet review (as needed) and performance appraisals in a timely manner. Menu & Production Management Ensure the development and management in coordination with the Executive Chef and/or his/her designee, the Resident Dining Committee, registered dietician consultant and dining consultants, as needed, a seasonal cycle menu and new menu items and recipes. Implement and maintain established cost control procedures, including authorization of all department expenditures for food, supplies and equipment according to budget to meet menu and census needs. Ensure that food is received, stored, prepared, and served in accordance with sanitary and HACCP (hazard analysis critical control point) guidelines. Ensure the preparation of food within an established production schedule, following standardized recipes, preparation and service methods, and food handling techniques to ensure acceptable standards. Ensure that all food items are prepared in accordance with standardized recipes and special diet orders if required. Evaluate and make recommendations for facility planning and equipment replacement within the Dining Services department. Ensure a monthly physical inventory count and provide Accounting with a complete cost of all inventory on hand on the same day of each calendar month. Plan and carry out an active Quality Assurance program for the department. Administration Prepare and adhere to the annual operating budget. Ensure the maintenance of appropriate records on a daily basis for meal counts, and any necessary ancillary charges. Ensure the appropriate use of the point of sale (POS) system for food ordering and resident meal accounting. Interact with residents on a daily basis to ensure satisfaction with menus and meals. Participate as an administrative liaison to resident committees, as requested. Attend community-level meetings as assigned. Other Immediately report any accidents and/or incidents to the Vice President of Resident & Employee Relations or his/her designee. SUPERVISORY RESPONSIBILITY This position has direct supervisory responsibility for the Executive Chef, Dining Services Operations Manager, and Certified Dietary Manager (CDM). QUALIFICATIONS Education: Bachelor's Degree required. Must have comprehensive knowledge of food production and dining services management, preferably in a CCRC environment. Experience: Must have experience in volume food production and successful leadership experience. General: Must have good organizational skills. Must be a detail-oriented person and able to perform duties with great accuracy on a daily basis. Must have excellent personal skills, demonstrating the ability to conduct oneself in a non-controversial style; a style that inspires the respect of others and promotes a sense of trust in the individual's competence. Must have good communication skills; speaking, writing, and listening. Must be fluent in English. Must have excellent computer skills. Must be proficient with Microsoft Office programs with emphasis on Excel, Outlook, and Word, with the ability to learn and use proprietary software as required. CERTIFICATES/LICENSES/REGISTRATIONS Must be ServSafe certified or have the ability to obtain this certification. PERSONAL REQUIREMENTS Support Plymouth Harbor's mission, striving daily to ensure the best possible outcomes for the health and well-being of residents and staff. Maintain high personal standards for performance and encourage others to do the same. Must be able to get along with others and work as a team player. Maintain confidentiality in all Plymouth Harbor, resident, and team member matters. Use good judgement and make independent decisions when circumstances warrant such action. Work harmoniously with all persons residing in, employed by, or associated with, the organization. Be able to relate to and work with ill, disabled, elderly, emotionally upset, and at times hostile people. Wear Plymouth Harbor team member i.d. badge at all times when on duty. Abide by the dress and grooming guidelines established for the department and possess good personal hygiene habits. PHYSICAL REQUIREMENTS Must possess fully functioning sense of sight/hearing or use prosthetics that will enable these senses to function adequately in order to do the job. Must be able to sit, stand, walk and move throughout the workday (lifting, carrying, bending, squatting, reaching, kneeling, pushing, pulling, twisting) using good body mechanics. Must be able to lift/push up to 50 pounds. Must be able to stand and walk for long periods of time. Must be able to cope with the physical and emotional demands of the position.

QUALITY BRAND GROUP LLC: If hired, you will be working for Quality Brand Group LLC a franchisee of Dunkin'. Quality Brand Group is a multi-store franchisee with a number of Dunkin' locations in Arizona, Colorado, Florida, Nevada and Texas. At Quality Brand Group, we take great pride in our ability to create an environment with opportunity for personal growth, where passionate people are trained and empowered to deliver a memorable experience every day, one guest at a time. We promote a friendly environment where all team members and guests are treated with respect and dignity. We are looking for individuals that want to be part of a successful, energized team. The Restaurant Manager position is described below. RESTAURANT MANAGER Job Profile: The Restaurant Manager is responsible to administer, direct and oversee the effective recruitment and development of team members for the store. The Restaurant Manager is directly responsible for ensuring the proper implementation and effective application of all operational standards of quality service & cleanliness. The Restaurant Manager will operate his/her restaurant in a cost effective manner by assisting in setting and obtaining sales and profitability goals for the store. The Restaurant Manager will be privy to and accountable for the full P&L statement for his or her store as if he or she owned the location. The Restaurant Manager must demonstrate sufficient application of knowledge and leadership, always remain engaged and in tune with customers and employees needs and drive towards the continuous improvement of overall store operations. While assigned to specific shift, the Restaurant Manager, is responsible for management of the processes and people needed to deliver great and friendly guest experience during their assigned shift. The Restaurant Manager is ultimately responsible for the preparation of products according to operational and quality standards and management of the service delivered by the store team to deliver a great guest experience. Restaurant Managers are responsible for providing leadership, direction, and motivation to the store team whether through Shift Leaders and/or an Assistant Manager, or directly. Restaurant Managers will be responsibility for counseling, disciplining, promoting or firing of store level employees in the Restaurant Manager's store. Responsibilities include but are not limited to: * Leading operational Excellence * Keen focus on 100% Guest Satisfaction * Understanding the importance of training and development of team members * Achieving financial goals such as sales projections and controlling expenses * Utilizing effective communication and coaching skills * Managing purchasing, scheduling, sales, training and physical facilities maintenance. * Highly motivated, enthusiastic, with demonstrated ability to think and work independently. * Experience in the food service industry is required. Food Safety, Serve Safe Certification. MINIMUM QUALIFICATIONS INCLUDE: * Must be able to fluently speak/read English * Math and writing skills * Restaurant, retail, or supervisory experience required * Guest Focus - anticipate and understand guests' needs and exceed their expectations. * Passion for Results - set compelling targets and deliver on commitments. * Problem Solving and Decision Making - make good decisions based on analysis, experience and judgment. * Building Effective Teams - get the right people in the right places, enabling them to make decisions and celebrate success as a team. * Be physically and mentally capable of learning to operate standard restaurant equipment (minimum age requirements may apply). * This position requires one to lift 30 to 50 pounds and also requires you to use motion that entails pushing, pulling, stretching and continuous bilateral use of fingers and wrists. BENEFITS INCLUDE: * Competitive Salary * Monthly Bonus Program * Employee Meal Discounts * Medical, Dental, Vision, Rx Insurance with Company contribution * Paid Vacation NOTE: Many Dunkin' restaurants are owned and operated by an independent franchisee. Each Dunkin' franchisee is an independent employer and thus solely responsible for hiring decisions and all other employment-related matters for the franchisee's restaurant(s). The terms "Company," "Dunkin'," "we," "our," or "us" refer to the specific entity (corporate or franchise) that owns and operates the Dunkin' restaurant to which you are applying. Nothing on this site should be construed as Dunkin' being involved in or having control over a franchise employee's terms and conditions of employment. Any employment-related questions regarding a franchise restaurant should be directed to the franchisee. ","identifier":{"@type":"PropertyValue","name":"Job ID","value":"10817945"},"date Posted":"2025-11-16T18:48:03.491702+00:00","employment Type":["FULL_TIME"],"hiring Organization":{"@type":"Organization","name":"Baskin Robbins","same As":"https://www.baskinrobbins.com/","logo":"https://dokumfe7mps0i.cloudfront.net/oms/15524/image/2025/4/LHUVQ_***********22/***********22.png"},"job Location":[{"@type":"Place","address":{"@type":"PostalAddress","street Address":"4915 White Ibis Drive","address Locality":"North Port","address Region":"FL","postal Code":"34287","address Country":"US"}}],"base Salary":{"@type":"MonetaryAmount","currency":"USD","value":{"@type":"QuantitativeValue","value":0,"min Value":0,"max Value":0,"unit Text":"HOUR, DAY, WEEK, MONTH, YEAR"}}} Skip to main content Skip to menu Skip to footer * Careers Overview * Working at Baskin-Robbins * Culture * Benefits & Perks * Training & Development Dunkin's cup * Purpose and Values Search Search Careers Hamburger toggle Menu Hamburger toggle Menu Close * Careers Home * Working at Baskin-Robbins * Culture * Benefits & Perks * Training & Development * Purpose and Values * Search Careers Back Restaurant Manager

Culinary Supervisor We are looking to add a Evening Culinary Supervisor to our team. See below for details and to apply for the position. This is a great opportunity to be a part of an organization that believes our team members are our most important resource and therefore take great pride in selecting individuals that help us to achieve our clubs mission. Competitive Pay: $23-$27 / HR based on experience Evening Availability a must for this position Culinary Supervisor We are looking to add a Culinary Supervisor to our team. See below for details and to apply for the position. This is a great opportunity to be a part of an organization that believes our team members are our most important resource and therefore take great pride in selecting individuals that help us to achieve our Club's mission. Essential Functions: As a Culinary Supervisor, responsibilities include but are not limited to: Serves as the right hand to outlet Chef Supervising cooks in an assigned area Understanding menu offerings and presentation Preparing and cooking products according to recipe specifications and food safety/sanitation guidelines Taking on extra responsibilities including but not limited to sanitation, HAACP programs, ordering, etc. Ability to walk and stand for up to 12 hours Must be competent in all stations and able to run an entire area Display a positive attitude toward teammates Supervise shifts as well as sanitation and production Assist with line production and menu development for outlet Create specials Ensure proper closing procedures are followed In charge of enclosure paperwork Other reasonable duties as assigned Job Requirements: High School Diploma/GED Minimum of 5+ years' experience Strong communication, organizational, and leadership skills Must be organized, creative and be able to manage menu pricing and inventory Must be able to lead a team and showcase fine culinary skills Degree from culinary institute a plus! Certification from the American Culinary Federation a plus! Benefits: Health, Dental, Life, Vision, Short Term Disability, Accident Indemnity, Hospital Indemnity, 401K, Free Employee meal The Resort at Longboat Key Club is a drug-free workplace. The company also conducts post-offer employment verification, motor vehicle, and criminal background checks. All offers of employment are subject to satisfactorily completing the checks outlined above. The Resort at Longboat Key Club is also an equal opportunity employer committed

Benefits: Career Growth Opportunities Come join a winning team! Beef O Brady's is hiring Kitchen Managers for our award-winning Family Sports Pub. If you're looking for a family-oriented, casual environment with great food and great sports, we're your forever job! To succeed, you should be able to lead a team to: Source, select, and grow great team members Deliver superb guest experiences & fantastic food Create a safe, clean, and comfortable environment for your guests & staff Ensure adherence to all food safety and responsible alcohol service standards Grow sales! Meet or exceed budgeted financial targets If this sounds like you, apply today. We look forward to meeting you! Requirements Eligible to work in the United States Minimum 2 years experience in a full-service, casual restaurant management position Minimum 21 years or older Available to work nights, weekends, and holiday shifts Continuous standing, bending, and lifting up to 60 pounds Exposure to heat of equipment and kitchen environment Come join a winning team! If you enjoy preparing great food in a fun, fast-paced environment, then you'll love being part of Beef 'O' Brady's. Now hiring Full-Time and Part-Time positions. This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchise, and all hiring decisions will be made by the management of this franchise. All inquiries about employment at this franchisee should be made directly to the franchise location, and not to FSC Corporate.

Benefits: Competitive salary Dental insurance Employee discounts Health insurance Opportunity for advancement Paid time off Training & development Vision insurance We are looking for an Experienced Restaurant Bar Manager to round out our team. The DAIQUIRI DECK is a high energy, high volume, full service, fun concept. Candidates that are successful with us have high levels of integrity, a competitive drive to succeed and a "whatever it takes" attitude. Responsibilities include maintaining the restaurant's revenue, profitability and quality goals. You will ensure efficient restaurant operation, as well as maintain high production, productivity, quality, customer-service standards, cleanliness and sanitation. To be successful in this role, you'll need management skills and experience in both front and back of the house. We'll expect you to lead by example and uplift our staff during busy moments in our fast-paced environment. Ultimately, you will ensure our restaurant runs smoothly and customers have GREAT dining experiences. Responsibilities Champion restaurant culture by "walking the talk" Coordinate daily Front of the House and Back of the House restaurant operations Deliver superior service and maximize customer satisfaction Respond efficiently and accurately to customer complaints Organize and supervise shifts Appraise staff performance and provide feedback to improve productivity Ensure compliance with sanitation and safety regulations Control operational costs and identify measures to cut waste Ability to generate weekly financial information Promote the brand in the local community through word-of-mouth and restaurant events Train new and current employees on proper customer service practices Implement policies and protocols that will maintain future restaurant operations Skills MUST have experience as a Restaurant Bar Manager, Assistant General Manager, or similar Upper Management Hospitality position Proven customer service experience as a manager Motivated, self-starter with strong drive to succeed Extensive food and beverage knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff High energy, hands-on leadership style Basic computer skills with Microsoft Outlook, Word & Excel Experience with Food and Liquor inventories LOCAL CANDIDATES ONLY, PLEASE!! Compensation: $55,000.00 - $65,000.00 per year We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. In the summer heat of the early 90's a young lifeguard, born and raised on Siesta Key, was inspired to create the perfect place to end a beach day. Where good people could come together to sip on ice-cold daiquiris and enjoy the ocean breeze. Daiquiri Deck was built to be an oasis for good times and great vibes, with a truly friendly atmosphere, and drinks you'll want to tell your friends about. After thousands of taste tests and extensive vibe checks, Daiquiri Deck has become the worldwide leader in frozen drink fun with patent-pending techniques perfected over 30 years to ensure you get the creamiest, juiciest frozen daiquiris in all of Florida every time. Over the years, Daiquiri Deck has expanded to five Gulf Coast locations with more on the horizon, adding some all-time favorite local eats to the menu. So come in and see what it's like to live on Island time. We hope our Deck feels just like your own.

THE RESTAURANT & OPERATIONS MANAGER: provides overall leadership, supervision, and direction on strategic initiatives and operating standards to positively impact business results and exceed the guest experience. What we are looking for! You love working in a fast-paced, multi-faceted Restaurant/Entertainment scene You can communicate with the Team Members and Guests in a way that inspires FUN! You like immediate gratification! Nothing better than making someone's experience better or inspiring your team to play at a higher level You have never met a goal you can't beat You can handle 100K days while walking five miles a shift & working an average of 50-hour work weeks The ability to oversee all aspects of the business - from the most minor details to the big picture Requirements: 21+ years of age 2+ years of Restaurant/Hospitality Experience Proficient in managing the cost of goods sold and labor Ability to lead a team to create a memorable guest experience True leadership capabilities The ability to work weekends, nights, and holidays Not afraid to work in a fast-paced, noisy environment with distracting conditions What will you be doing daily? Developing and leading hourly team members to exceed guest's expectations Demonstrating proactive leadership by ensuring positive staff and guest experiences through personal interactions Interacting with guest service-focused team members in areas of recruiting, hiring, coaching, training, and contentious professional development Living our core values along with leading others to do so while collaborating with the management team to achieve high-quality and timely results PERKS! Competitive salary Quarterly bonus program Health, Dental, Vision, Long & Short-term Disability Employee Assistance Program Buster's Legacy Fund (Supports team members during difficult times) 401K matching plan FREE food FREE gameplay Large leadership team = multiple managers per shift FUN work environment Grow your career! Two FUN brands (Dave & Buster's and Main Event Entertainment) under one roof = Double the growth opportunities Dave & Buster's Inc./Main Event Entertainment is an Equal Opportunity Employer Salary Range: 52181 - 61389 We are an equal opportunity employer and participate in E-Verify in states where required.

JOB POSTING JOB TITLE: Restaurant Manager DEPARTMENT: Management REPORTS TO: General Manager POSITION PURPOSE: The Restaurant Manager is responsible for supervision of kitchen food preparation, maintaining a high level of food quality and presentation, training of staff as well as supervision of the Front of House. Enforcing health and safety regulations and responsible for the product to meet quality and company standards. Ensure that all tasks are running smoothly and on time, and that all customer service standards are being met. DUTIES AND RESPONSIBILITIES: 1. Assign tasks to staff such as kitchen prep, cleaning projects, etc. 2. Identify and provide support as needed to all areas of the operation, including but not limited to, cooking, dishwashing, and receiving orders. 3. Supervise staff to ensure that all tasks are completed on time 4. Adjust staffing levels as necessary EDUCATION AND EXPERIENCE: 1. Previous management experience which included direction of employees and customer relations 2. Must be ServeSafe Certified 3. In-depth knowledge of kitchen health and safety regulations 4. Ability to work well in a stressful and fast-paced environment WORKING CONDITIONS/PHYSICAL REQUIREMENTS: 1. Must be able to independently lift, carry, push, and pull up to fifteen (15) pounds 2. Must be willing to work swing shifts, weekends and holidays as directed by management 3. Must be able to perform simple grasping, fine manipulation, and repetitive hand & arm movements frequently, and squeezing & overhead reaching occasionally 4. Must be able to bend, squat, crawl, kneel, push, pull, walk on uneven surfaces on an occasional basis STATEMENT OF PURPOSE This document provides descriptive information about the above Suntex Marinas position. Work actually performed by incumbents in this position may vary. Although this document may be used for recruiting, staffing, or career planning, the information contained herein should only be used as a guideline or recommendation for the content of and qualifications for this position. An individual's ability to meet the qualifications and capabilities described in this document is not a guarantee of employment or promotion. Suntex Marinas reserves the right to make changes to this document as deemed necessary without providing advance written notice. Suntex Marinas provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, marital status, veteran status, or any other consideration made unlawful by federal, state, or local laws. Suntex Marinas is committed to providing reasonable accommodation for qualified applicants, and employees with disabilities to ensure they enjoy equal access to all employment opportunities and benefits of employment as required by the Americans with Disabilities Act. .

The Shift Manager is responsible for Quality and Services systems in the restaurant. Shift Managers coach and train Donatos Associates to produce the highest quality food and to provide friendly and honest service. The Shift Manager may open or close the restaurant in the absence of a salaried Manager, ensuring a quality opening and/or closing by completing administrative responsibilities while maximizing the safety and security of our Associates, Customers and Assets. Requirements: * Must be able to perform the essential functions of this position safely while meeting productivity standards * Able to stand and/or walk entire shift * Able to lift up to 50 pounds occasionally * Occasional bending and twisting * 1-year experience as Shift Lead or Manager or Donatos equivalent experience * Successful Completion of Donatos M.I.T. Program and all corresponding certifications, Shift Manager E-learning modules, and food safe handler's courses * Can execute all items on the Shift Manager readiness checklist Duties & Responsibilities: * Interacts with and listens to customers attentively and enthusiastically. * Anticipates the needs of the customers at all access points and removes existing or potential service barriers. * Displays caring and empathy for customers and follows correct steps when resolving complaints. * Ensures the team delivers all elements of Donatos Service Behaviors. * Contributes to the team morale by displaying enthusiasm and commitment by word and action. * Properly trains new Associates to execute Donatos standards and processes to understand their roles in fulfilling the Mission, Promise, and Values. * Ensures customers receive their orders accurately and within the quoted promise times. * Ensures shift execution (pre/post-shift checklists, game plans, and dough plans). * Understands and coaches the principle drivers for People, Promise and Prosperity (positive environment, scale usage, etc.). * Models performance standards (primary responsibility to direct & coach, secondary responsibility to assist). * Takes personal responsibility and ownership for managing Product Quality, Service, and Prosperity. * Manages food, labor and costs through training and coaching. * Acts in a timely and decisive manner to adjust staffing for business volume changes. * Controls food cost components of waste, prep, weights, portioning, and theft during shifts. * Demonstrates, trains, and enforces operating norms, including but not limited to uniform policy, attendance, safety procedures, cleanliness. * Knows, enforces, and educates Associates on all applicable labor laws. * Opens and/or closes the restaurant with proper administrative procedures and completes assigned paperwork. * Trains and enforces correct cash control procedures. * Assumes responsibility for inventory of all stocked items, vendor orders, and invoice processing. * Ensures Associates understand and follow the food safety & personal hygiene standards required by Donatos and the local Health Department. * Manages the people, product, and equipment in the restaurant to deliver the Mission & Promise. * Uses proper security and verification procedures when handling deposits and safe contents. * Effectively uses Donatos' pre-shift and shift job aids and tools to ensure optimum product quality. * Manages dough and day dots to ensure the best quality. * Properly executes, enforces, and manages food safety and sanitation requirements. Donatos is just as dedicated to our Associates as we are to our guests. After all, delivering the best food and service starts with attracting (and keeping) the very best team members. Whether you're looking for your first job or want to advance your career, you'll love being part of a work environment that's not just rewarding and fun, but supportive too. We're committed to hiring associates who we feel will be a great fit with the Donatos family - and then empowering them to become leaders who bring out the full potential of everyone around them.

Qualifications MINIMUM QUALIFICATIONS: High School diploma or equivalent. Successful completion of the Manager, Food and Nutrition Services (Intern) Training Program. Valid Florida driver's license. PREFERRED QUALIFICATIONS: Associate's degree from an accredited institution. Four (4) years of comparable food service experience, preferably in a school setting. Relevant work experience or education may be substituted to satisfy minimum qualifications. KNOWLEDGE, SKILLS, AND ABILITIES: Clear and concise oral and written communication skills; organizational and management skills; mathematical skills. Knowledge of the National School Lunch Program requirements. Knowledge of pertinent regulations, policies, and procedures for the functional area of assignment. Knowledge of HIPAA, Public Records, Sunshine Law, FERPA, and other laws/regulations related to student and employee privacy, public information, and records retention. Knowledge of and experience with industry-standard equipment, materials, practices, computers, and applications. Ability to professionally and effectively respond to customer needs and requests for service or assistance. Ability to withstand a wide range of temperatures. Ability to work with and around chemical cleaning agents. Ability to serve in a lead role, oversee employees, and resolve conflicts in the Manager's absence. Revised: 6/13/23 Responsibilities Maintain a positive attitude toward all students and staff. Assume the Manager's duties in his absence. Maintain production, commodity, and financial records. Coordinate and assist with food production service of meals. Assist in maintaining high standards in sanitation, safety, and in use and care of equipment. Assist with the purchase of all food and supplies. Assist with the design of daily work schedules. Assist with the design of daily cleaning schedules. Assist the Manager with storeroom controls and inventory. Assist in enforcing the Food and Nutrition Services standards of dress, appearance, and personal hygiene. Assist new Food and Nutrition Services employees, student employees, or volunteers in becoming familiar with their assignments. Comply with all requirements of the local, state, and federal Food and Nutrition Services programs. Revised: 6/13/23 Additional Job Information $18.46, S04, 8 hours, 196 days