Kitchen manager jobs in Portsmouth, VA

We at Pearl Pools are looking for a General Manager to join our team and lead the operation for our Virginia Beach office. Pearl Pools is the expert in plaster, tile, and coping for builders and general contractors nationwide. Our purpose is to inspire and create happier and healthier moments. As General Manager you will play a key role in supporting this mission by steering the comprehensive business operations of the local business unit, focusing on plastering, renovations, and all pool construction services offered to our clientele - both commercial and residential. This strategic position entails full accountability for staff management, all project management, and the seamless integration of corporate strategies into local operations, encompassing sales growth, technology adoption, and alignment with company driven directives. Reporting directly to the Chief Operating Officer, the General Manager is a key interface with the Executive Team and plays a vital role in the operation's budget and revenue growth, and the development of our teams. ESSENTIAL RESPONSIBILITIES Strategic Execution: Implement and enforce directives from the Executive Team, driving operational excellence. Operational Oversight: Proactively recommend and execute operational enhancements, maintaining alignment with corporate objectives. Oversee all day to day operations and establish policies for the given market to ensure operational excellency. Business Growth: Drive sales innovations, strategic development, and profitability in line with company goals. Responsible for overseeing all sales and revenue growth, including all bids and contract proposals. Team Management: Lead management teams and field teams, including Project managers, warehouse & administrative staff, field crews, and subcontractors, to surpass performance, operational efficiency and sales targets and foster a culture of excellence. Customer Experience: Supervise delivery of exceptional customer service, reflecting the company's premium standards. Safety and Compliance: Champion a safety-first approach in all operational aspects. Financial Stewardship: Manage full P&L responsibilities, ensuring robust financial health and reporting to executive leadership. Market Analysis: Stay abreast of market trends, competitor activities, and potential growth opportunities. SKILLS AND QUALIFICATIONS Strong preference for candidates with experience in the pool construction or renovation industry, with experience leading sales and field teams. Demonstrated ability in both qualitative and quantitative analysis and decision-making. Proficient in budgeting, setting sales targets, and P&L management. Skilled in guiding teams through transitions and changes. Consistent record of meeting and surpassing goals. Expertise in hiring, training, and coaching teams to deliver top-tier brand experiences. Ability to build a strong team and foster a culture of excellence. Solid background in sales; CRM and Salesforce experience advantageous. Valid US Driver's License and a clean driving record. Currently hold a Current CDL Class A or B license, or be willing to obtain the license. Preference for candidates bilingual in Spanish. Ability to travel regionally and nationally. BENEFITS By joining the Pearl Pools team you will be part of a thriving culture grounded in Safety, Excellence, Passion, Boldness, and Partnership. We foster a fun, friendly, and professional environment dedicated to inspiring and creating happier, healthier moments each day. Additional benefits include: Growth & development opportunities Paid Time Off including paid vacation days, sick days, floating holidays, and company holidays Comprehensive health benefits package including access to medical, vision and dental coverage Employee Assistance Program Ancillary benefits including short-term and long-term disability insurance, life insurance, critical illness, and accident insurance 401(k) benefits with a company match and access to financial wellness educational materials & resources COMPENSATION This position offers a base salary of $80,000 to $110,000 based upon experience. The position is eligible for quarterly and annual bonuses in addition to base salary. LOCATION This position is based out of our corporate office located in Virginia Beach, VA. Travel to client locations across the region will be required. This job description is intended to describe the general requirements for the position. It is not a complete statement of duties, responsibilities or requirements. Other duties not listed here may be assigned as necessary to ensure the proper operations of the department. The Amenity Collective is an equal opportunity employer. All your information will be kept confidential according to EEO guidelines. Must have a legal right to work in the United States.

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.

LINE AND PREP COOKS COMPETITIVE PAY BASED ON ABILITY AND EXPERIENCE Quemar is looking for passionate culinary team members. Quemar is a new and invigorating Mexican/Latin American concept, focused around wood-fire with flavors and techniques true to the region. Quemar, meaning “to burn '' or “to set fire to”, will boast a large collection of tequilas and mezcals and will be centered around a large Argentinian-style parrilla solely fueled by wood fire. With two bars to gather around, a dining room filled with banquets, a patio to enjoy both rain or shine, and our comfy Tranquilo Lounge, guests have many options to enjoy their experience with us. We are a completely scratch made kitchen and bar and are looking for like minded individuals to join in on the fun. Join us on bringing flare to the Virginia Beach/Hampton Roads area by visiting ********************* Duties/Responsibilities: Follow all recipes and food handling procedures and standards Manage time accordingly for food safety and to allow for guest requests Contributes to the success and overall well being of the team. Safely operates and maintains cleanliness of equipment Set up, restock, organize, and maintain a clean work-space throughout their shift Performs other assigned duties from the management Qualifications: Experience and knowledge of kitchen equipment. Ability to stand and walk for 8 to 10 hours, lift up to 55 lbs., and work in confined spaces One year hospitality industry experience preferred Benefits: Full-Time Benefits Start Immediately for Eligible Employees Medical / Dental / Vision / Telehealth (Full-Time Eligible) 401(k) Plan Available for Eligible Employees Full-time and Part-time positions available

Fish & Slips at Tidewater Yacht Marina in Olde Town Portsmouth is looking for a new Kitchen Manager. The Kitchen Manager is in charge of all aspects of the kitchen's operations, ensuring quality food is going out to guests, managing food preparation, managing staff, and adhering to all health and safety standards. Responsibilities include hiring, training, scheduling kitchen staff, managing inventory, maintaining food safety, and monitoring food costs. Previous Kitchen experience is mandatory. Must be able to work in fast paced environments while effectively leading a team. Must be available to work weekends and holidays. Apply Online or call Fish & Slips at ************

About Us Tidewater Youth Services Commission is committed to serving court-involved and at-risk youth in the Tidewater Region of Virginia. Our residential programs are professional,challenging and fast-paced. You will leave every day knowing you made a difference in this world. We are looking for a full-time Food Services Manager to join our team (Va Beach) and manage food services in a residential group home. Must have thorough knowledge of food preparation and menu planning. Ability to plan and prioritize, keep accurate records, and maintain an organized, sterile and sanitized work area required. Must work well with adults and at-risk youth. Graduation from high school or equivalent and experience preparing meals in a public food service environment is required. Food services certification is preferred. Our work environment includes: On-the-job training Lively atmosphere Growth opportunities Benefits: 401(k) Dental insurance Health insurance Paid time off Paid training Vision insurance Work Location: In person

Bull Island Brewing Company is Hampton's oldest waterfront brewery, known for its handcrafted beers, welcoming atmosphere, and commitment to great service. In addition to our house-made brews, we offer a selection of wine, cider, and liquor to cater to all tastes. Our kitchen serves delicious food that complements our craft beverages, creating an exceptional experience for our guests. Position Overview: We are seeking a Kitchen Manager to lead our culinary team and oversee kitchen operations. The ideal candidate is self-driven, ambitious, and reliable, with a passion for food and hospitality. This role requires strong leadership, time management, and organizational skills to ensure the kitchen runs efficiently while maintaining high-quality standards. Responsibilities Oversee daily kitchen operations and food service staff. Monitor food quality, presentation, and consistency. Manage inventory, ordering, and cost control of ingredients and supplies. Ensure compliance with health and safety regulations. Train and supervise kitchen staff, fostering a positive work environment. Adjust schedules to optimize efficiency and meet business needs. Collaborate with management to develop and refine menu offerings. Qualifications Previous experience in food service or kitchen management. Knowledge of food safety practices (ServSafe Manager's certification preferred). Strong leadership and communication skills. Ability to thrive in a fast-paced environment. High school diploma or GED required. We are looking forward to reading your application.

Norfolk's premier dining and entertainment district is a central place where you can hang out, dine and relax with your whole family. Waterside District features the best of national, regional and local restaurants and offers live music, festivals and more. Located in the heart of the central business district and adjacent to the City of Norfolk's world-class waterfront and festival site, Waterside District is a central gathering place for local residents and visitors. Kitchen Supervisor Kitchen Supervisor responsibilities include, but are not limited to: * Assist with the day-to-day culinary operations of the venue within the policies and guidelines set forth by the company. * Complete daily opening tasks which include staff check ins, line checks and prep. * Complete daily closing tasks which include staff check out, ordering, and kitchen walk through. * Assist with maintaining a professional company image, including kitchen cleanliness, proper uniforms and appearance standards. * Uphold consistent product and service standards of the highest quality. * Ensure a safe working environment to reduce the risk of injury and accidents. * Maintain kitchen organization and cleanliness in compliance with company and Health Department standards. * Train employees, as assigned, on an ongoing basis. * Lead by example to other team members and mentor new staff. Kitchen Supervisor Qualifications * A high school diploma or GED equivalent required. Culinary arts courses/certifications or related degree preferred. * 1-2 years' experience of supervising and/or managing kitchen staff and working with inventory and food ordering, in a high-volume kitchen. * Exude confidence in cooking skills and abilities. * Proven ability to lead a team and communicate efficiently, both verbally and in writing. * Exceptional time management and organization skills. * Ability to work evenings, weekends and holidays. The Kitchen Supervisor position requires the ability to perform the following: * Carrying or lifting items weighing up to 75 pounds. * Moving about the kitchen in a safe and secure manner. * Handling food, objects, products and utensils effectively and safely. * Bending, stooping, standing and kneeling. * Withstand potential climate temperature changes in assigned work area.

Lake Prince Woods is a growing retirement community in Suffolk, VA. EveryAge offers team-oriented atmosphere that rewards staff for their exceptional work performance, offers competitive pay and benefits. We are an equal opportunity employer. We are seeking a dynamic and talented Chef to join our team. Our mission and values give the right candidate the chance to make a difference in someone's life, every day! The Chef, reporting to the Director of Dining Services, plans, directs, creates, implements, manages, and evaluates culinary programs and services. We seek a proven leader to serve as a Chef, responsible for the integrity of service delivery to meet regulatory, company and professional standards. Responsible to empower and challenge staff, recruit, train and retain the best people and provide resources and environment for people to be successful. Under the direction of the Executive Chef/Director of Dining Services, the Chef Manager is responsible for seeing that nutritional needs of residents/patients are provided on the campus as allowed by the physician's current dietary orders. Responsible for supervising dining staff to maintain compliance with nutritional standards and regulations for survey agencies and in their daily activities. Performs a variety of managerial and Dining preparation duties as assigned by the Director. Benefits: 403B Retirement 403B matching Dental insurance Disability insurance Employee assistance program Employee discount Flexible schedule Flexible spending account Food provided Health insurance Life insurance Paid time off Referral program Tuition reimbursement Vision insurance

Lake Prince Woods is a growing retirement community in Suffolk, VA. EveryAge offers team-oriented atmosphere that rewards staff for their exceptional work performance, offers competitive pay and benefits. We are an equal opportunity employer. We are seeking a dynamic and talented Chef to join our team. Our mission and values give the right candidate the chance to make a difference in someone's life, every day! The Chef, reporting to the Director of Dining Services, plans, directs, creates, implements, manages, and evaluates culinary programs and services. We seek a proven leader to serve as a Chef, responsible for the integrity of service delivery to meet regulatory, company and professional standards. Responsible to empower and challenge staff, recruit, train and retain the best people and provide resources and environment for people to be successful. Under the direction of the Executive Chef/Director of Dining Services, the Chef Manager is responsible for seeing that nutritional needs of residents/patients are provided on the campus as allowed by the physician's current dietary orders. Responsible for supervising dining staff to maintain compliance with nutritional standards and regulations for survey agencies and in their daily activities. Performs a variety of managerial and Dining preparation duties as assigned by the Director. Benefits: 403B Retirement 403B matching Dental insurance Disability insurance Employee assistance program Employee discount Flexible schedule Flexible spending account Food provided Health insurance Life insurance Paid time off Referral program Tuition reimbursement Vision insurance

Apply in ~60 Seconds Join Our Team: A career at Cinemark means you'll have epic opportunities to immerse yourself in our industry. But that's just the beginning - a front row seat means incredible growth as you bring new ideas to life to create an unforgettable experience for movie lovers worldwide. Role Summary: The Kitchen Manager runs our busy back of house operations located in the restaurant within our theatre. They are the heart of our restaurant operations. As the leaders of the kitchen, they are the culinary experts who keep our kitchens in pristine operating conditions. Kitchen Managers motivate the employees and manage the costs to ensure the overall financial success of the operations. Responsibilities: The essential duties and responsibilities of a Kitchen Manager include, but are not limited to, the following: Oversees kitchen in multi-faceted Restaurant/Entertainment scene Monitors food safety for handling and preparation according to guidelines Conducts regular line checks, monitors stock levels, and manages inventory to ensure recipe adherence Schedules and appoints tasks and responsibilities to kitchen staff Cleanliness and maintenance of the kitchen which ensures equipment is cleaned daily, supplies stored properly, etc. Ensures efficient kitchen timing especially during peak hours to assure smooth seat side service Reporting to the General Manager, the Kitchen Manager will effectively and efficiently assist in running a busy, high-volume kitchen Communicates well with team to ensure Guests receive an extraordinary memorable dining experience Assists in the preparation of administrative and special reports Works hand-in-hand with the management team to drive financial results in the theatre to reach new heights Ensures that kitchen staff follow the dress code Learns and follows the policies and procedures as established in Cinemark's Guidelines. Enforces these with all kitchen staff fairly and consistently Reports all Employee relations issues to the General Manager and (In the absence of the General Manager, management should report Employee relations issues to ******************* All management members must follow the Employee Relations Reporting Protocol All management members are held at a high work ethic standard and code of conduct Consistently identifies and sanitizes Employee and Guest high-contact areas Properly utilizes Personal Protective Equipment while completing position-specific tasks Adapts to the frequency and scope of required cleaning tasks Properly addresses any safety or security issues (trip hazards, lighting, suspicious persons, etc.) Performs other work-related duties as assigned Requirements: Must be at least 18 years of age High School or G.E.D. graduate preferred Minimum of 2-3 years of kitchen supervisory experience in a high-volume restaurant preferred Completion of three basic courses (Management Foundations, Annual Certifications, and MAP Core) within Cinemark's Management Accreditation Program Completes basic food handling training and obtains any local or state mandated certification, health card, or food handlers permit where required Management members who work with alcohol are required to complete a Safe Alcohol Service training program Availability to work flexible hours which include evenings, weekends, and holidays Requires regular and consistent attendance Has an energetic and friendly attitude during each shift Provides excellent Guest service Possesses hearing, visual, and sensory abilities to observe and detect emergency situations Ability to distinguish product, taste, texture, temperature, presentation, and preparation Finger/hand dexterity to operate kitchen machinery, knives, etc. Accurate cash handling and basic math skills Interpersonal skills include the ability to communicate (verbal and written) with all ages, genders, and personalities. Must be able to effectively and regularly converse in and comprehend English Ability to work in a team environment and independently Ability to take and follow direction Responds with a sense of urgency Knowledgeable in safely handling kitchen equipment and maintaining supplies and equipment Excellent time management, organizational skills, and attention to detail Ability to recruit, train, and lead others Must be able to resolve conflict Bilingual English/Spanish preferred Physical and Environmental Requirements: Frequent bending, kneeling, and lifting up to 50 lbs. Frequent standing, walking and reaching around the theater. Noise level may be moderate to high at times. Be able to work in a standing position for extended periods of time. Benefits Available: At Cinemark, we believe every team member should feel like a hero. Each career comes with a variety of blockbuster benefits for both hourly and salaried team members. Employee Discount 401(k) Matching* Growth Opportunities Education Assistance* Health Benefits* Parental Leave* Paid Time Off* Daily Pay* Free Movies* * Benefits may vary by career category, so be sure to check the specific details on our career site. DISCLAIMER: This is intended only as a general guideline of your duties and responsibilities at Cinemark and is not a legally binding contract. Cinemark reserves the right to amend, change or terminate the , as it deems appropriate. Any change amendments, or modifications may be implemented even though they have not been communicated, reprinted or substituted in this job description. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. All Cinemark theatres are designated smoke-free workplaces. This includes vapor, electronic, conventional, cigars, etc. Cinemark is an Equal Opportunity Employer

The Dining Services Director leads the execution of the signature dining services program at the community. He or she provides friendly, responsive service to create an exceptional dining experience for all of our residents. Each Dining Services Director's primary objective is to exhibit the core values of Commonwealth Senior Living and provide a memorable dining experience for the residents. Qualifications • Certification in the Food Handlers Course or equivalent • Previous management experience in the food service industry. • Ability to read and write English. • Willingness and ability to learn new tasks • Must be available to work varied shifts and weekends. • Ability to lift heavy objects; stand and walk short distances throughout the day. Ability to tolerate heat from the kitchen. • Must be free of communicable diseases. Areas of Primary Responsibility • Prepare and serve nutritious meals to our residents in a safe sanitary manner in accordance with Public Health Regulations, and in compliance with Sanitation Code. • Prepare food for regular and therapeutic diets according to the planned menu and written doctors' orders. • Ensure that the proper quantity of food is prepared and in accordance with established time schedules. • Prepare food for special events as instructed by the Executive Director. • Maintain costs within budgeted parameters. • Use proper technique to taste prepared food to ensure quality taste and palatability prior to service. • Maintain the proper temperature of food during preparation and service. Record temperatures of food according to established policy. • Report all hazardous and malfunctioning equipment to the Executive Director. • Make recommendations to the Director of Dining Services regarding improvements in recipes, menus, productions and service of food, equipment, etc. to enhance the quality of the food service. • Attend and participate in workshops, seminars and in-services, to keep abreast of current changes in the health care field, as well as maintain a professional status. • Skilled in the selection of personnel and management of staff to meet the needs of the department and entire community. • Assist in scheduling department working hours, personnel, work assignments, etc. to maintain quality resident care. • Routinely inspect the dietary area and practices for compliance with current applicable regulations and as requested by the Director. • Develop and utilize comprehensive inventory control procedures. • Purchase food, supplies, and equipment, as required to meet the needs of the department. • Ensure that a stock of staple/non-staple food, supplies, equipment, etc., is maintained at adequate levels at all times to perform departmental functions. • Ensure that there is always a 72-hour emergency food and drinking water supply per regulations. • Maintain confidentiality of all pertinent resident care information to ensure resident rights are protected. • Supervise and manage schedules and tasks of all dining department associates. • Other duties as assigned. Culture Ambassador • Models the core values of the company: We Care About People We Do the Right Thing We are Passionate, Have Fun, and Celebrate Success We Speak Up! It's Our Responsibility We Take Ownership and Add Value We are Respectful • Ensures all personnel exemplify the core values of the company at all times. • Create and drive the sales culture.

Substitute - Other Job Number 3700261306 Start Date Open Date 07/01/2025 Closing Date 06/30/2026 GENERAL RESPONSIBILITIES Responsible for planning, managing, monitoring, supervising, and providing assistance in the provisioning, operation, and functions of an elementary, middle, or high school food service facility (cafeteria) with a staff serving breakfast, lunch, supper, with additional ala carte sales. KNOWLEDGE, SKILLS AND ABILITIES General knowledge of the preparation, cooking and serving of food in large quantities; general knowledge of food quality and values: some knowledge of special dietary requirements; general knowledge of the practices used in receiving and storing food in large quantities; general knowledge of kitchen sanitation and safety measures used in food handling and in the operation, cleaning and care of utensils, equipment and work area; ability to supervise the work of others; ability to prepare reports; ability to establish and maintain effective working relationships with associates, students and school staff; able to maintain emotional control; the ability to work with others in a close fast paced environment and the ability to address customers and staff in a pleasant, courteous manner; must be organized and be able to manage multiple responsibilities simultaneously and correctly complete reports and documents in a timely manner. EDUCATION AND EXPERIENCE Required: High School Diploma or GED. A valid ServSafe Food Service Manager Certification issued by the local health department. Must have successfully completed the Manager Training class. Successfully performed responsibilities while training as an on the job manager. Considerable experience in school food services or other food service. A comparable amount of training and experience maybe substituted for the minimum qualifications. PHYSICAL REQUIREMENTS Must have the use of sensory skills in order to effectively communicate and interact with other employees and the public using the telephone and personal contact as normally defined by the ability to see, read, talk, hear, handle or feel objects and controls. Frequent walking, standing, bending, grasping, fingering, repetitive motion, reaching, and driving. Occasional sitting, stooping, and crouching. Work involves moderate exposure to unusual elements such as extreme heat, fumes, smoke, unpleasant odors, hazards such exposure to chemicals, moving mechanical parts, etc. and/or loud noises. Ability to lift up to 50 pounds frequently. Requires timely and regular adherence to established work schedules. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential tasks. SPECIAL REQUIREMENTS Possession of a valid driver's license Regular and reliable attendance is an essential function of this position. Reports To Director of Food Services Full Time or Part Time? Part Time Salary Range: From/To Hourly Rate: $18. 81 * Must be a former cafeteria manager and eligible for employment with VBCPS (this includes retirees) FTE 1.000 Start Date 2025-2026 Virginia Beach City Public Schools does not discriminate on the basis of race, color, religion, national origin, sex, sexual orientation/gender identity, pregnancy, childbirth or related medical condition, disability, marital status, age, genetic information or veteran status in its programs and activities. (Reference: School Board Policies 2-33,4-4,4-6) To seek resolution of grievances resulting from alleged discrimination or to report violations of these policies, please contact the Chief Human Resources Officer at **************,2512 George Mason Drive, Municipal Center, Building 6, Virginia Beach, VA, 23456. Alternative formats of this application which may include taped, Braille, or large print materials are available upon request for individuals with disabilities. Call or write the Department of Human Resources, Virginia Beach City Public Schools, 2512 George Mason Drive, P.O. Box 6038, Virginia Beach, VA 23456-0038. Telephone: ************** (voice); ************** (TDD) or email at: *********************.

4085 Virginia Beach Blvd. Virginia Beach, VA 23452 Min: $55,000 Annually | Max: $70,000 Annually < Back to search results Chili's Managers are wired for hospitality! We're in the people business. So, we know how to make someone feel special, and our most successful Managers are passionate about connecting with Team Members and Guests. Our win-together atmosphere rewards teamwork, and a willingness to go above and beyond is always recognized and celebrated. For decades, Chili's has been known for our culture of fun. Simply put - we take our jobs seriously but not ourselves. Our Managers are hungry for top business results but also know how to have fun along the way. From leading the team through a high-energy shift to exceeding Guest expectations on every occasion to ensuring we meet our financial responsibilities, Managers are the critical link to making it all happen. Responsibilities * Ensure a great Guest experience * Role model and hold Team Members accountable to operational and quality standards * Identify root cause of issues while being self-reflective and holding yourself accountable first, showing vulnerability and transparency * Foster open communication between Team Members and Management * Influence Team Member behaviors by championing change and restaurant initiatives * Lead with heart and mind * Drive business results by utilizing Chili's systems to effectively control costs * Follow operational systems, such as our Manager Timeline and performing quality Line Checks * Hire, train, retain, and develop Team Members to take on larger roles * Drive Guest engagement within the four walls of the restaurant while developing relationships within the community * Understand and practice safe food handling procedures * Communicate and embody Chili's culture and Cultural Beliefs: Every Guest Counts, Food Perfection, Be Accountable, Play Restaurant About Us Chili's was born in Dallas, Texas in 1975. Since then, we've boldly claimed our place in the casual dining industry as the place to go for Big Mouth burgers, house smoked ribs, full on fajitas, and hand shaken margaritas! With a legacy deeply rooted in service, hospitality, and giving back, we are committed to delivering the best experience to every Guest, every day. About You * Dependable team player * Prefers to work in a fast-paced environment * Great multitasking skills

Provide friendly, responsive service to create an exceptional dining experience for all of our guests by coordinating with management and staff to ensure and maintain a steady flow of business between guests and staff. Assist with staff management, administrative tasks, and cash management, including bank deposits, shift payouts, and safe reconciliation. The Manager position is also responsible for minimal oversight of on-site hotel, minimal marina responsibilities, as well as building cleanliness and maintenance. Full-time or part-time available. Activities & Responsibilities Primary Promote, work, and act in a manner consistent with the mission of Smithfield Station: It is the mission of Smithfield Station and its associates to provide absolutely the most enjoyable eating and sleeping experience possible to our patrons through outstanding service, superb product and great personalities in a unique, comfortable setting…every day…RIGHT NOW!! Assist the General Manager in overseeing daily operations and ensuring efficient functioning of the business Provide excellent customer service and phone etiquette to address customer inquiries and concerns Calculate nightly deposits, handle wait-staff cashouts, and ensure the correct balance in the safe daily Count and maintain balances of cash drawers and safe Learn and maintain knowledge of vendor delivery schedule, and upon deliveries, check invoices to verify all ordered products have been delivered in good condition Help maintain stock levels for FOH service and retail items, as well as proper display Utilize math and accounting skills to handle cash transactions and reconcile daily sales Demonstrate organizational skills to keep track of important documents and files, as well as email Manage time efficiently to prioritize tasks and meet deadlines for yourself and staff Supplemental Work any FOH position as needed Tools & Technology Calculator Cash register Commercial use coffee and iced tea makers Desktop computer iPad Point-of-sale terminals and workstations Point-of-sale software (Aloha Point-of-Sale) Safe Special purpose telephones Touch screen monitors Table management software (OpenTable) Requirements Minimum Qualifications Previous management experience at some level in a restaurant Possess and use excellent communication skills, both written and spoken Able to work in a standing position for long periods of time (up to 10 hours) Exceptional grooming habits Excellent basic mathematical and accounting skills Ability to handle money and operate a point-of-sale system Excellent organizational skills to manage multiple tasks simultaneously Ability to work in a fast-paced environment and adapt to changing priorities Detail-oriented with a focus on accuracy in administrative tasks Strong problem-solving skills and ability to make sound decisions Knowledge of menu items and services we provide Ability and willingness to follow the direction of the GM Salary Description $35,000 - $50,000 depending on qualifications

The Restaurant Manager is responsible for Quality and Services systems in the restaurant. Restaurant Managers coach and train Donatos Associates to produce the highest quality food and to provide friendly and honest service. The Restuarant 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. * Our Promise: To Serve the Best Pizza and Make your Day a Little Better. Our Core Values I - Integrity Loving F - Fun O - Of service O - Open-minded D - Disciplined

Responsible for the supervision of the child nutrition operation in the absence of the manager. The manager-in-training will run the daily operation of the cafeteria in compliance with Newport News Child Nutrition Services, USDA, local, state and Federal policies, procedures, rules, regulations and guidelines. The manager-in-training will be responsible for the supervision of a staff of employees and the implementation of the high standards of nutrition, food production, financial accountability and student services set forth by the Child Nutrition Services Office. Essential Duties Assumes responsibilities for ordering, receiving, storing, handling, preparing and serving of food according to established standards outlined in the Child Nutrition Services Handbook. Inspects food deliveries; inspects all food service areas for cleanliness; inspects food preparation; monitors temperatures on freezer, refrigerator and food; inspects machinery and orders maintenance when necessary. Assures that sanitation and safety practices in all phases of the child nutrition operation meet established stands developed by the Child Nutrition Services Office and Virginia Department of Health. Maintains accurate child nutrition paperwork, to include food and equipment inventories, food production records, food orders, payroll, deposit tickets, accounts payable and emergency fund reimbursements. Meets all deadlines for paperwork. Plans schedules and work assignments. Trains, supervises and evaluates employees according to established procedures. Participates in promotions to increase meals served and educate students about healthy eating habits. Operates computer to include but not limited to: downloads, food production records, food inventory, end of day and month procedures, lunch loan notices to students, weekly roster to be used in the event of power failure, and the ability to send and receive e-mail. Ability to cook, bake and cashier when needed. Attends all manager meeting and workshops. Models nondiscriminatory practices in all activities. (These are intended only as illustrations of the various types of work performed. The omission of specific duties does not exclude them from the position if the work is similar, related, or a logical assignment to the position.) Minimum Qualifications (Knowledge, Skills and/or Abilities Required) A minimum of a high school diploma or equivalent and four years' experience in food services; or a degree in food and nutrition, institutional management or a related field, or a combination of education and experience equivalent to either of the above. Ability to operate a computer with knowledge of Microsoft Windows, MS-Word and MS-Excel. Ability to organize, delegate, instruct, supervise and evaluate people. Ability to properly convert standardized recipes. Ability to train and supervise in safety precautions to avoid injures of minor cuts, bruises, falls, burns and scalds. Must be available at required times to open kitchens when managers are absent. Follows dress code as outlined in the Child Nutrition Services Handbook. Ability to complete written forms and records and submit to appropriate office by designated due date. For a complete job description visit ******************************************************************************

Job DescriptionBenefits: Flexible schedule Benefits/Perks Flexible Scheduling Competitive Compensation Career Advancement Opportunities We are seeking an experienced Restaurant Manager to join our team! As the Restaurant Manager, you will be responsible for the restaurants operational performance and financial well-being. You will hire, train, and lead staff, ensuring they reflect the restaurants high standards. The ideal candidate is a strong leader with experience managing a successful restaurant. Duties and Responsibilities: Develop short and long-term goals and KPIs for the restaurant Hire, train, and manage employees and conduct periodic performance reviews Lead team in providing exceptional customer service Create and maintain a food and beverage budget Adhere to all health and safety rules and regulations Provide sales and productivity reports to upper management Develop and coordinate marketing efforts and community events Qualifications: High school diploma/GED Previous restaurant management experience Familiarity with Microsoft Office, restaurant management software, and POS software Ability to remain calm and thrive under pressure Excellent management and leadership skills Strong communication and problem-solving skills

Shift Manager - Burger King Restaurant #3072 - 1601 E. Ehringhaus St. Elizabeth City, NC 27909 Part Time & Full Time positions available! Join EYAS Hospitality Group | Lead with Purpose | Grow with Us Are you an experienced leader who's ready to make a real impact? At EYAS Hospitality Group, we strive to be an employer of choice. As a proud Burger King franchisee, we believe our people are the heart of our business. We're building more than restaurants - we're building teams, connections, and opportunities for everyone to thrive. We own and operate 54 Burger King restaurants in several states, and we're looking for Shift Managers in several areas who share our commitment to hospitality, integrity, and team growth. Why Join EYAS? We're not just about burgers - we're about people. Here's how we care for our team: ✅ Competitive base salary plus performance bonuses with unlimited potential ✅ Health, dental, vision, life, accidental insurance & FSA ✅ Get paid on demand with ZayZoon ✅ Paid vacation ✅ 401(k) with company match ✅ Free uniforms and meals during shifts ✅ Scholarship opportunities for your family ✅ A culture rooted in respect, connection, and growth What You'll Do As a Shift Manager, you'll drive your restaurant's success while leading a team that's motivated, supported, and empowered to do their best work. You'll be trusted to: • Lead with Integrity: Model authentic communication and foster an environment of respect, trust, and accountability. • Lead team members on shifts, including assigning tasks (cleaning, line duties, opening/closing duties), providing feedback and training • Control food costs, labor, waste, and cash on the shift • Champion Hospitality: Exceed brand standards and deliver a best-in-class guest experience through hospitality excellence. • Ensure Safety & Compliance: Uphold food safety, security, and labor standards. • Live Our Values: Bring our vision of a people-first culture to life every day. What You Bring A genuine passion for hospitality, people, and guest satisfaction. • Strong leadership skills with a reputation as a trusted, approachable role model. • Self-motivation, a positive attitude, and a commitment to doing the right thing. • Flexibility to work evenings, weekends, and holidays as needed. • Reliable transportation and ability to work long/irregular shifts when required. • Physical ability to meet restaurant demands: standing, lifting, bending, squatting, reaching, sweeping, mopping, and working in varied temperatures. Must be 18 years old. High School Diploma (preferred) Some college or restaurant management coursework (preferred). 6 months of quick serve restaurant experience (preferred) Valid driver's license. (required) Grow Beyond the Grill At EYAS, we invest in our people because we know our success depends on yours. If you're ready to build a career - not just a job - and lead with purpose, we want to meet you. Ready to unlock your earning potential and lead a team you're proud of? Apply today and let's grow together. EHG and Burger King are equal opportunity employers and encourage all qualified applicants to apply.

Job Description 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.