Kitchen manager jobs in Redlands, CA

Benefits: 401(k) 401(k) matching Competitive salary Employee discounts Health insurance Paid time off About Keno's Restaurant Keno's is a long-standing, full-service restaurant known for its warm hospitality, classic comfort food, and consistent dining experience. We are seeking a skilled and motivated Kitchen Manager to oversee our back-of-house operations and help maintain the quality and standards our guests expect. Position Summary The Kitchen Manager is responsible for managing daily kitchen operations, supervising BOH staff, and ensuring high-quality food production. This role maintains kitchen efficiency, enforces food safety standards, and supports a smooth and organized workflow during breakfast, lunch, and dinner service. Key Responsibilities Kitchen Operations & Food Production Oversee daily kitchen operations, including prep, line cooking, and service execution. Ensure all dishes are prepared according to Keno's recipes, standards, and portion guidelines. Maintain consistent quality, taste, and presentation across all menu items. Coordinate kitchen workflow to ensure timely ticket execution during peak periods. Team Leadership Lead, train, and support kitchen staff including cooks, prep, and dish team members. Promote a positive, professional, and efficient work environment. Create and manage BOH schedules to align with labor goals and business volume. Conduct performance evaluations and handle coaching or corrective actions as needed. Inventory, Ordering & Cost Control Manage inventory levels for food, supplies, and kitchen essentials. Conduct weekly inventory counts and maintain accurate documentation. Work with vendors to place orders and ensure cost-effective purchasing. Monitor food waste and support strategies to maintain food cost targets. Sanitation & Safety Enforce all health department standards, food safety regulations, and sanitation protocols. Ensure proper cleaning of kitchen equipment and adherence to daily/weekly cleaning lists. Maintain a safe working environment and educate staff on best practices. Collaboration & Communication Work closely with the General Manager and FOH team to ensure smooth service. Communicate prep levels, specials, shortages, and service issues clearly with staff. Assist with menu updates, seasonal specials, and staff training. Qualifications 2-5 years of kitchen leadership experience (restaurant experience required). Strong cooking skills with the ability to work any kitchen station as needed. Excellent communication and leadership abilities. Ability to work well under pressure in a high-volume environment. Knowledge of food safety standards (ServSafe certification preferred). Ability to stand for long periods and lift up to 50 lbs. Benefits Competitive salary Meal discounts Health benefits (if offered by Keno's) Paid time off Stable, long-term employment with opportunity for growth How to Apply Please submit your resume to ************************* with the subject line: Kitchen Manager - Keno's Restaurant . Compensation: $70,000.00 per year AT KENOS, YOU'RE A STRANGER ONLY ONCE! The Kenos History Kenos Family Restaurant has been a part of the Canyon since its inception in 1983. The Cooper family has owned and operated the business since July 21, 1993. For the past thirty years, Kenos has grown with the Canyon. But one thing at Kenos has stayed the same throughout the decades: the food & the people. Although the times have changed and food trends come and go, our world-famous pancakes and famous fried chicken are still some of Kenos' best sellers! Our pancakes have been made the same way (with our same super secret recipe) for the past thirty years! As for our Famous Fried Chicken.... Kenos has deemed Tuesday Night as Chicken Night since it's opening back in 1983! Visit online and browse our extensive menu of mouthwatering offerings! Come for a visit and you won't be disappointed! ***********************

Description at Tender Greens This listing is for our stores located in Irvine Spectrum and UC Irvine. Our Executive Chefs are responsible for managing the daily operations of our restaurants, leading team members and delivering on financial expectations by providing hands-on leadership and direction to team members, managers, and ensuring an excellent guest experience that exceeds expectations. Executive Chefs at Tender Greens must have a passion for food, strong knowledge of restaurant operations and finances, high standards of sanitation and safety, and the drive to grow and develop personally while developing those around you. As an Executive Chef, you are responsible for encompassing our goal of providing each guest with a truly outstanding experience as well as: A. Leading Team Members by Managing team member relations issues by coaching, mentoring, and partnering with People Services as deemed necessary Ensuring team members and managers adhere to established policies and procedures. Managing team members' performance including providing regular performance feedback and final termination recommendations when necessary. Ensuring day to day practices related to Team Members are adhered to including initial new hire and payroll documents are completed in a timely manner, new hire training requirements within expectations, offboarding procedures completed for terminated team members, approved pay changes and promotion processes adhered to and all other related requirements. Ensuring all payroll policies and procedures are adhered to including completion of bi-weekly payroll template, time edits and review of payroll register for compliance. Overseeing the selection of new team members including managing applications within the Applicant Tracking system, scheduling interviews and making final hiring decisions. Ensuring regular weekly management meetings and daily line-ups to communicate company updates including operations, financial results and reporting, employee related topics, training and education related to changes or new processes, product or equipment introduced to restaurant operations. Ensuring all team member injuries are reported at the time of injury following Tender Greens protocols. Ensuring all team member safety training is completed in a timely basis and safety standards are adhered to. Ensuring Covd-19 safety protocol by taking employee temperature daily, abiding to Covid-19 prevention plan, and filling out the confirmed/possible Covid-19 case questionnaire. B. Financial Management by: Managing day-to-day operations budget and financial expectations including reviewing financial reports and taking appropriate actions to improve profitability Managing payroll budget expenditures by creating team member schedules that meet labor expectations through the scheduling template, as well as approving shift changes using the scheduling platform. Managing store Food, Beverage and Controllable expenses through Ordering of Packaging (IFS), Meat, Produce, Drinks, Wine & Beer, Uniforms, Gift Cards, Smallware, China and Equipment orders C. Executing Operational Initiatives by: Ensuring any guest complaints are resolved in a favorable manner Enforcing safety procedures to maintain a clean and safe environment for both guests and team members Ensuring product quality, freshness and presentation meet Tender Greens standards and expectations Planning and directing the Limited Time Offer (LTO) item preparation and managing food production schedules Supervising the opening and closing procedures of the restaurant Ensuring timely follow up and training following third-party food safety audits Verifying, approving, and uploading food and beverage inventory into the Inventory system. Ensuring food safety compliance through the completion of daily line checks and monthly walkthroughs. Managing Purchase Tracker daily and ensuring operating costs are in line with budget, as well as ensuring transfers are completed in the Inventory System and captured in the Purchase Tracker. Ensuring expense reports are submitted per policy on a weekly basis Following up on open work orders in system (Corrigo) and approve invoices. Overseeing the management of catering orders and reviewing upcoming orders daily. Ensuring that Point of Sale System (Aloha & Olo) functions are being conducted according to policy such as comps & void, re-opening/ reprinting checks, conducting same day refunds, and doing a system refresh. Manage the established injury reporting protocol according to company guidelines by ensuring guest injuries are reported in a timely and accurate manner. Ensuring the submission and approval of all invoices in Plate IQ, and general ledger Performing other related duties as needed Qualification Requirements for this position are: Bachelors/ Associates Degree in Hospitality, Restaurant Management, or Culinary or equivalent education and work experience; preferably in a high-volume restaurant Must have a minimum of 3-5 years' experience in a restaurant management role; preferably in a full-service restaurant concept Demonstrated leadership skills, including coaching, directing, and motivating a team Strong culinary technique with commitment to continued culinary development Record of maintaining high standards in restaurant cleanliness, sanitation, food quality and guest satisfaction Proficient in MS Office, Google Doc Excellent written and verbal communication with a positive and outgoing personality Customer service focused and solution oriented Capable of delegating multiple tasks Must enjoy and be able to succeed in a fast-paced and high stress work environment Ability to work a flexible schedule based on restaurant needs Ongoing current Food Safety Manager certification Physical, cognitive, social, and environmental requirements include: Must be able to lift items through full range weighing up to 50 lbs. on a regular and continuing basis Repetitive forward bend of head/neck Some bending/kneeling/stooping/twisting/reaching required Some repetitive motion and force required Must be able to stand/walk for long periods of time (not all at one time) Must be able to work in a stationary, seated position as needed (not all at one time) Must be able to work in a hot kitchen environment Sight, speech and hearing necessary to communicate with Team Members, Vendors and Guest Sight and good sensation are necessary to prevent burning oneself while in the kitchen areas Hours: Will vary, must be available to occasionally work nights & weekends All requirements are subject to possible modification to reasonably accommodate individuals with disabilities. Salary Range: $66.6k-$80k + bonus

You know a million synonyms for the word 'slice'. As a cook, you are good with knives and every food item known to man. But you are even better with a team beside you, as you know the importance of teamwork. Our cooks know how to bring order to chaos and awesome to the table, with the level of exquisiteness that our guests expect. Position Summary: The kitchen is responsible for the overall operations of the back-of-house BOH and kitchen area of a restaurant. Kitchen managers purchase food and stock and make sure everyone is trained on proper food preparation and kitchen safety techniques. In addition, kitchen managers ensure that Panini Kabob Grill standards are upheld: the food looks good and is cooked properly, the proportions are correct, and it is cooked and served quickly. Kitchen managers also make sure that the kitchen is properly cleaned on a regular schedule, food is disposed of properly and the kitchen meets all sanitary standards. Requirements: Must have 2+ years of kitchen management experience in a full-service, moderate to high-volume restaurant. Solid track record of success in previous assignments demonstrating upward career tracking. Culinary school background is a plus. The ability to speak and understand Spanish is a plus. Ability to work ten-hour-plus shifts with the ability to stand, sit, or walk for extended periods of time. Ability to grasp, lift, and/or carry up to 50 lbs as needed. Finger/hand dexterity to operate kitchen machinery, knives, etc. Ability to withstand changes in temperature, occasional smoke, steam, and heat, and work in a confined area. Must possess hearing, visual, and sensory abilities to observe and detect emergency situations; also to distinguish product, taste, texture, temperature, and presentation and preparation. We offer: Benefits (Medical, Dental, Vision) Career growth potential we promote from within! Employee Meal Benefits and so much more! Please apply online today. Qualified candidates will be contacted for an interview. PKG is an Equal Opportunity Employer. View all jobs at this company

Summary/Objective The culinary/kitchen manager reports to the executive chef and is responsible for the assisting with the kitchen operation and compliance with policies and procedures, current federal, state and local standards, guidelines and regulations governing, as may be directed by the chef, food service, to assure that quality is provided on a daily basis. Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. · Supervises a staff, which involves direct and indirect responsibilities for interviewing, selection, training, motivating, wage and salary recommendations, and performance appraisal. · Enhances company posture on EEO/ADA by making a good faith effort to recruit, select, develop and retain protected class employees. · Assures that all unit staff attends required training in communication and safety as established by MMHCC and OSHA guidelines. · Assists in determining appropriate staffing levels. Makes hiring and firing recommendations to the executive chef. · Orients and trains staff in proper work practices when they are hired and conducts and evaluates retraining and refresher training. · Monitors unit staff to assure that they are following established safety and infection control policies and procedures including body mechanics and ergonomics. · Evaluates safe work practices in job performance reviews. · Ensures that unit staff actively participates in all fire safety and disaster preparedness drills in a safe and professional manner. · As a member of the food service unit management team, ensures that all unit staff attends and participates in all training programs established by MMH and OSHA guidelines. · Maintains safe working conditions and practices in the unit. · Assures that meals are prepared and delivered on time and in acceptable quantity and quality. · Provides necessary staff development and training to dietary aides to ensure meals are prepared and served in accordance with established policies and procedures. · Responds to oral and written feedback from customers on food quality and service. · Ensures that food service work areas are maintained in a clean and sanitary manner and in accordance with MMH and government standards. · Monitors food service staff to assure they are following established safety and sanitary regulations and procedures in the use of equipment and supplies. · Coordinates production service staffing in support of internal catering activities. · Prepares and compiles any necessary productivity reports, evaluations, studies, etc. · Participates in kitchen and committee meetings. · Complies with all safety rules and regulations. · Participates in continuing education opportunities for personal growth and development. Competencies 1. Communication Proficiency. 2. Customer/Client Focus. 3. Diversity and Inclusion. 4. Results Driven. 5. Stress Management/Composure. 6. Excellent Interpersonal Skills. Supervisory Responsibility This position manages all employees of the department and is responsible for the performance management and hiring of the employees within the department. Physical Demands The employee is occasionally required to sit; climb or balance; and stoop, kneel, crouch or crawl. The employee must frequently lift or move objects up to 10 pounds and occasionally lift or move objects up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Position Type/Expected Hours of Work This position is full-time and regularly requires long hours, weekend work and holidays. Travel Some travel is expected for this position. Required Education and Experience 1. High school diploma or GED. 2. Two years of management experience in a kitchen. Preferred Education and Experience 1. Culinary school certificate or degree. EEO Statement Spectrum Restaurant Management Group LLC provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

Job DescriptionBenefits: 401(k) 401(k) matching Competitive salary Employee discounts Health insurance Paid time off About Kenos Restaurant Kenos is a long-standing, full-service restaurant known for its warm hospitality, classic comfort food, and consistent dining experience. We are seeking a skilled and motivated Kitchen Manager to oversee our back-of-house operations and help maintain the quality and standards our guests expect. Position Summary The Kitchen Manager is responsible for managing daily kitchen operations, supervising BOH staff, and ensuring high-quality food production. This role maintains kitchen efficiency, enforces food safety standards, and supports a smooth and organized workflow during breakfast, lunch, and dinner service. Key Responsibilities Kitchen Operations & Food Production Oversee daily kitchen operations, including prep, line cooking, and service execution. Ensure all dishes are prepared according to Kenos recipes, standards, and portion guidelines. Maintain consistent quality, taste, and presentation across all menu items. Coordinate kitchen workflow to ensure timely ticket execution during peak periods. Team Leadership Lead, train, and support kitchen staff including cooks, prep, and dish team members. Promote a positive, professional, and efficient work environment. Create and manage BOH schedules to align with labor goals and business volume. Conduct performance evaluations and handle coaching or corrective actions as needed. Inventory, Ordering & Cost Control Manage inventory levels for food, supplies, and kitchen essentials. Conduct weekly inventory counts and maintain accurate documentation. Work with vendors to place orders and ensure cost-effective purchasing. Monitor food waste and support strategies to maintain food cost targets. Sanitation & Safety Enforce all health department standards, food safety regulations, and sanitation protocols. Ensure proper cleaning of kitchen equipment and adherence to daily/weekly cleaning lists. Maintain a safe working environment and educate staff on best practices. Collaboration & Communication Work closely with the General Manager and FOH team to ensure smooth service. Communicate prep levels, specials, shortages, and service issues clearly with staff. Assist with menu updates, seasonal specials, and staff training. Qualifications 25 years of kitchen leadership experience (restaurant experience required). Strong cooking skills with the ability to work any kitchen station as needed. Excellent communication and leadership abilities. Ability to work well under pressure in a high-volume environment. Knowledge of food safety standards (ServSafe certification preferred). Ability to stand for long periods and lift up to 50 lbs. Benefits Competitive salary Meal discounts Health benefits (if offered by Kenos) Paid time off Stable, long-term employment with opportunity for growth How to Apply Please submit your resume to *************************with the subject line: Kitchen Manager Kenos Restaurant .

Description At Mother's Market, we champion wellness through exceptional culinary experiences. As our Kitchen Manager, you'll lead our back-of-house team to ensure smooth operations, top-quality food, and a safe, efficient kitchen. This is more than a managerial role, it's a chance to drive culinary excellence, support your team, and enhance our guest experience. Hourly Pay: $20.00 - $27.00Benefits: Medical, dental, vision, life insurance, & in-store discounts What You'll Do Oversee daily kitchen operations: Manage food prep, cooking, plating, and ensure high standards of presentation and quality. Lead and train your team: Coach and develop kitchen staff on food safety, proper techniques, and operational best practices. Manage inventory & purchasing: Order food and supplies, track stock levels, oversee rotation, and control costs. Ensure food quality & consistency: Monitor portion sizes, plating standards, and cooking accuracy for every dish. Maintain sanitation & safety: Keep the kitchen clean, enforce health codes, and uphold all food safety standards. Track performance metrics: Optimize food costs, minimize waste, monitor labor hours, and support profit goals. Assist with menu development: Collaborate on specials and portion planning, refining recipes for taste and efficiency. Adapt and assist as needed: Step into prep or cooking tasks, especially during peak times or staffing gaps. Handle other operational needs: Address maintenance issues, uphold standards, and support compliance in daily tasks. What You BringExperience & Skills: Proven experience in back-of-house management or a similar supervisory/kitchen leadership role. Strong knowledge of food prep techniques (hot, cold, plating) and use of commercial kitchen equipment. Understanding of health codes, safety standards, and proper food handling procedures. Inventory management and cost-control experience. Leadership & Communication: Clear, effective communication and team-building skills. Ability to train and motivate in a high-energy kitchen environment. Excellent organization, multitasking, and attention to detail. Physical & Language Requirements: Comfortable standing for long periods and lifting up to 50 lbs. repeatedly. Able to use carts/dollies, bend, reach overhead, and work in various temperature conditions. Must read, write, and verbally communicate in English proficiently to follow recipes and instruct staff. Flexibility to work varied shifts, including evenings and weekends. Why Join Mother's Market?You'll be part of a mission-driven company that values wellness, sustainability, and outstanding customer service. We foster an inclusive workplace where team members are respected and encouraged to grow. Equal Opportunity EmployerMother's Market is proud to be an Equal Opportunity Employer. We welcome all qualified applicants regardless of race, color, religion, gender, sexual orientation, age, disability, or any other protected status. Make Health Your Mission-Apply Today!If you're ready to lead with passion, support your team, and make a real impact at Mother's Market, we'd love to meet you.

Recognized by Newsweek in 2024 and 2025 as one of America's Greatest Workplaces for Diversity Make Lives Better Including Your Own. If you want to work in an environment where you can become your best possible self, join us! You'll earn more than a paycheck; you can find opportunities to grow your career through professional development, as well as ongoing programs catered to your overall health and wellness. Full suite of health insurance, life insurance and retirement plans are available and vary by employment status. Part and Full Time Benefits Eligibility Medical, Dental, Vision insurance 401(k) Associate assistance program Employee discounts Referral program Early access to earned wages for hourly associates (outside of CA) Optional voluntary benefits including ID theft protection and pet insurance Full Time Only Benefits Eligibility Paid Time Off Paid holidays Company provided life insurance Adoption benefit Disability (short and long term) Flexible Spending Accounts Health Savings Account Optional life and dependent life insurance Optional voluntary benefits including accident, critical illness and hospital indemnity Insurance, and legal plan Tuition reimbursement Base pay in range will be determined by applicant's skills and experience. Full-time associates in role are eligible for an annual bonus incentive and sales referral bonuses. Temporary associates are not benefits eligible but may participate in the company's 401(k) program. Veterans, transitioning active duty military personnel, and military spouses are encouraged to apply. To support our associates in their journey to become a U.S. citizen, Brookdale offers to advance fees for naturalization (Form N-400) application costs, up to $725, less applicable taxes and withholding, for qualified associates who have been with us for at least a year. The application window is anticipated to close within 30 days of the date of the posting. Education and Experience College degree in food service or hospitality management is preferred. A minimum of eight years of progressive experience in the food service industry including at least three of those years in a responsible supervisory role of others preparing food and servicing customers. Experience to include management of food inventories and budgets. Certifications, Licenses, and Other Special Requirements Current ServSafe Certification required. Obtain/hold any local, state and/or county required food handling/sanitation licenses and/or certificates. Management/Decision Making Applies existing guidelines and procedures to make varied decisions within a department. Uses sound judgment and experience to solve moderately complex problems based on precedent, example, reasonableness or a combination of these. Ability to manage a large number of associates directly and through other supervisors to create a productive and motivated department. Knowledge and Skills Possesses extensive knowledge of a distinct skill or function and a thorough understanding of the organization and work environment. Has working knowledge of a functional discipline. Ability to address staff, residents and visitors in a courteous and friendly manner. Ability to understand the dining and nutritional needs of residents and ability to incorporate residents' desires into the dining services operation. Extensive knowledge of food preparation and delivery. Knowledgeable of all aspects of food service positions with food and beverage background. Ability to manage a food service operation budget providing 3 meals per day, 7 days a week to large numbers of residents and visitors. Extensive knowledge of federal, state and local regulations regarding the safety of food preparation and handling. Willingness to communicate perceived physical and emotional needs of residents to other skilled staff to assist with addressing their care needs. Physical Demands and Working Conditions Standing Walking Sitting Use hands and fingers to handle or feel Reach with hands and arms Climb or balance Stoop, kneel, crouch, or crawl Talk or hear Taste or smell Ability to lift: up to 50 pounds Vision Requires interaction with co-workers, residents or vendors Occasional weekend, evening or night work if needed to ensure shift coverage Possible exposure to communicable diseases and infections Exposure to latex Possible exposure to blood-borne pathogens Possible exposure to various drugs, chemical, infectious, or biological hazards Subject to injury from falls, burns, odors, or cuts from equipment Requires Travel: Occasionally Brookdale is an equal opportunity employer and a drug-free workplace. Directs food service operations within the community including all food preparation, dining room operations and dining delivery services. Purchases all food and manages inventory ensuring effective cost controls and vendor service and quality. Ensures the highest nutrition and food quality for the health and pleasure of the residents. Complies with all federal, state and local regulations to ensure sanitary and safe operations. Plans and executes entertaining dining events and themes in conjunction with Activities Director, Marketing Director and other administrative staff to optimize the life and pleasure of the residents. May also cater events as requested by residents or staff. Hires, trains and manages all supervisory staff for the kitchen, dining room, catering and delivery services. Ensures that supervisors maintain a safe and sanitary environment and provide a caring and pleasurable dining experience for the residents. Coaches supervisors in maintaining appropriate staffing levels and effectively motivating, disciplining and training associates. Consults with chefs and cooks to develop and maintain pleasing and nutritious menus. Assesses and determines the desires and preferences of the residents regarding food selection and presentation through surveys and daily contact with residents. Ensures preferences are incorporated into the menu and events. Understands the dietary needs of residents and coordinates with dieticians, nursing staff, and care associates to ensure proper selection, preparation and delivery of meals. Develops department budget including purchasing and staffing expenditures. Approves food orders from company or selected food vendors and ensures a proper level of inventory to meet demand and minimize cost and waste. Routinely monitors budget compliance and recommends changes as needed to maintain operational quality and resident satisfaction. Encourages the identification of enjoyable ways to encourage socialization and enjoyment of residents through the use of food presentation and events. Improves the décor and condition of dining rooms to ensure a safe and pleasant experience. Networks with Regional Food Service Directors to improve operations, reduce costs and to obtain new program ideas for creative operations. This job description represents an overview of the responsibilities for the above referenced position. It is not intended to represent a comprehensive list of responsibilities. An associate should perform all duties as assigned by his/her supervisor. #ZR-CT

Salary: $22-$23 Per Hour Job Brief: Are you looking for a fun new job opportunity with the ability for growth? Earn a competitive hourly wage while working in a fast paced and team-oriented environment! Join our team where we take pride in executing our expertly crafted menu that keeps guests coming back for more! Our guest loyalty is unmatched, and that is in large part to our team members' talents in ensuring our guests feel valued. Job Responsibilities: Ensure all workstations are set up properly. Ensure food is prepared and executed in a timely manner. Ability to adjust and assist in various stations to maintain food execution in a timely manner. Prepare food items according to company provided recipe, portion, and presentation. Restock any necessary cook station items as needed throughout the shift. Conduct accurate food inventory and place necessary orders to ensure quality and execution. Follow ordering and delivery schedules per company standards and guidelines. Able to work in a fast-paced environment and follow directions when given. Adhere to all sanitation and Food Safety standards. Preform Line checks every shift by checking and maintaining food temperatures, ensuring products are labeled and dated correctly, and by rotating products. Maintain a clean work environment and ensure workstations are organized including kitchen coolers and storage areas. Safe Knife Handling skills and ability to work with other kitchen equipment. Ability to stand for long hours, pick up 10-25 pounds frequently. Ability to teach, delegate and give instruction positively and professionally. This position is full time/40 hours a week. Job Qualification Requirements: All candidates for employment must possess the following: Valid Identification Card Social Security Card Skills/Qualifications: 4 years of previous experience Ability to work in a Team setting. Verbal Communication Positive Professionalism Other Certifications: State Sexual Harassment Training and Certification About Heroes Restaurant and Brewhouse Heroes provides a unique dining & gathering experience. We offer hearty portions of great American food with enticing presentation. Heroes offers high-quality hand-crafted beers and cocktails served in a lively setting. It's all served up by the friendliest of staffs in an entertaining atmosphere stuffed full of Americana memorabilia and local personality. With a spacious patio and 24 flavors of Draft Beer, Heroes is a crowd favorite for nearly all events. (********************************

Job Description Job purpose To manage the Jimmy John's Catering program in assigned geographical area. Develop and nurture client relationships in order to build the brand and program. Network and develop sales leads through events, cold calling and sampling. Duties and Responsibilities • Be a Role Model to new Team Members • Provide excellent Customer Service • Adhere to Team Member Handbook Policies and Procedures • Maintain and foster Company Culture • Prep and make sandwiches for events when needed • Maintain Food Safety • Maintain Workplace Safety • Work closely with District Manager to meet performance metrics • Attend monthly General Manager meetings at the Corporate office • Attend weekly District Manager meetings at the Corporate office • Work closely with Brand Ambassadors to generate leads • Cold calling for leads daily, close leads and develop contract clients • Research and seek out community events and coordinate JJ attendance • Plan and execute Local Store Marketing strategy with Brand Ambassadors • Source and maintain client relations Qualifications • Must be 18+ • Must have at least 1 year of sales and /or marketing experience • Must be coachable • Must have experience in dealing with customer issues • Must be energetic, enthusiastic, confident, and outgoing Working conditions Must be able to work in a moderately loud and fast-moving environment. Jimmy John's stores play music at a moderate level all day. Must be able to avoid distraction and apply safety best practices while using slicer, knives and oven. Physical requirements Must be able to stand for length of shift. Must be able to lift up to 30 lbs. Must be able to climb ladder if needed.

Job Description Location: The Great Greek Mediterranean Grill [Insert Location] Job Type: Full-Time / Part-Time (Specify) Reports To: General Manager / Franchise Owner The Great Greek Mediterranean Grill is seeking a dynamic, highly organized, and sales-driven Catering Manager to lead and grow our catering operations. This role is perfect for someone passionate about Mediterranean cuisine, exceptional customer service, and creating unforgettable event experiences. Key Responsibilities: Sales & Business Development: Proactively identify and pursue new catering opportunities in the local market (corporate events, schools, sports teams, private parties, etc.). Develop and maintain relationships with local businesses, event planners, schools, and organizations. Meet or exceed monthly catering sales goals through outreach, networking, and follow-ups. Event Planning & Execution: Manage all catering orders from inquiry to delivery, ensuring a seamless guest experience. Customize catering menus based on client needs and budget. Coordinate logistics with the kitchen and delivery team to ensure timely preparation and service. Customer Service: Act as the primary point of contact for catering clients. Respond promptly to inquiries, provide quotes, and guide clients through menu selections. Ensure excellent service before, during, and after each event to build long-term client relationships. Operations & Logistics: Maintain an organized catering calendar and client database. Oversee on-site catering events when needed, including setup and breakdown. Monitor inventory of catering supplies and manage reordering as necessary. Marketing & Promotion: Collaborate with the marketing team to promote catering services via social media, email campaigns, and community events. Represent The Great Greek brand at local expos, food tastings, and networking events. Requirements: Previous experience in catering, restaurant management, or event planning (2+ years preferred). Strong interpersonal and sales skills. Excellent organizational and time-management abilities. Knowledge of food safety and handling practices. Ability to work flexible hours, including some evenings and weekends. Passion for hospitality and Mediterranean cuisine! Benefits: Competitive base salary + commission/bonuses based on catering sales Meal discounts Opportunities for growth within the brand Supportive team culture in a fast-growing restaurant group Join us at The Great Greek Mediterranean Grill and help share our love of fresh, flavorful food with every event we serve!

Job Description**Responsibilities** - Lead and manage the food preparation process and other related activities. - Plan and coordinate orders for equipment or ingredients based on identified shortages. - Arrange for repairs and maintenance when necessary. - Address and resolve any issues or defects. - Take full responsibility for hiring, managing, and training kitchen staff. - Supervise the work of subordinates and ensure tasks are completed effectively. - Estimate and manage staff workloads and compensation. - Maintain accurate attendance records. - Foster a cooperative and respectful work environment among team members. - Regularly communicate with the Restaurant GM on ongoing issues, feedback, or concerns related to the staff. **Skills** - Proven experience as a head chef. - Exceptional kitchen management skills. - Ability to delegate responsibilities and monitor progress. - Strong communication and leadership abilities. - Up-to-date knowledge of culinary trends and optimized kitchen practices. - Proficient in relevant computer programs (MS Office, restaurant management software, POS). - Certified in health and safety training. **Physical Requirements** - Ability to stand for extended periods. - Ability to lift objects up to 50 pounds without assistance. - Capability to maintain a safe work environment, especially where open flames and sharp objects are present.

Job Details Bakers Burgers Inc - Riverside, CADescription Baker's Drive Thru is looking for a dynamic and experienced Catering Manager to lead and expand our catering operations. This role requires a strategic thinker with strong leadership skills to oversee the entire catering process, from business development to execution. The Catering Manager will be responsible for growing our catering sales, managing client relationships, ensuring operational excellence, and maintaining high standards of food quality and customer service. 1. Catering Manager - Major Duties & Responsibilities 1.1. Develop and execute strategies to grow the catering business, including targeted outreach to corporate clients, schools, community organizations, and event planners. 1.2. Identify new business opportunities, build strong relationships, and drive repeat business through exceptional service and engagement. 1.3. Collaborate with the marketing team to create and implement promotional campaigns, special events, and community partnerships to increase brand awareness and sales. 1.4. Oversee the entire catering process, from initial inquiry to event execution, ensuring accuracy, efficiency, and top-tier customer satisfaction. 1.5. Work closely with kitchen staff and logistics teams to coordinate food preparation, order fulfillment, and timely delivery. 1.6. Conduct post-event evaluations with clients to access satisfaction, address feedback, and identify areas for continuous improvement. 1.7. Monitor catering sales performance, set revenue goals, and analyze key performance metrics to drive growth. 1.8. Develop and manage catering budgets, optimizing costs while maintaining quality and service excellence. 1.9. Maintain detailed records of catering sales, client interactions, and order history for reporting and data driven decision-making. 1.10. Maintain detailed records of all catering orders and communicate any changes or updates to relevant parties. 1.11. Promote special catering offers and seasonal menu items to clients. 1.12. Work with Marketing Team to brainstorm and assist in the development of creative ideas, marketing campaigns. Qualifications Qualifications: 3.1. 3+ years' experience in catering management, hospitality, or food service leadership, with a proven track record of driving sales and managing large- scale operations. 3.2. Strong ability to lead, inspire, and develop a high-performing catering team in a fast-paced environment. 3.3. Proficient with Microsoft Office Suite and catering management software. (preferred_ 3.4. Flexibility to work evenings, weekends, and holidays as needed. 3.5. Exceptional interpersonal and negotiation skills, with a passion for exceeding client expectations. 3.6. Analytical skills paired with great attention to detail. 3.7. Very strong communication skills, including written, verbal, and presentation. Benefits • Competitive salary with performance-based incentives. • Health, dental, and vision benefits. • Unlimited PTO. • Employee discounts. • Career growth opportunities within Baker's Drive Thru. If you are a results-driven leader with a passion for catering and customer service, we invite you to join our team and help take Baker's Drive Thru catering to the next level!

Benefits: Opportunity for Growth Dynamic Environment Team Member Discount Flexible schedule Wings. Beer. Sports. It's what we do! We bring big game-time energy to our guests without being at the stadium. The Kitchen Lead is the go-to person in the BWW Kitchen. The Kitchen Lead is expected to supervise and lead the kitchen team in a way that creates a positive atmosphere and a smooth operation. Ultimately, an exceptional Kitchen Lead should be able to work in a fast-paced environment and demonstrate excellent organizational, communication, and time management skills General Lead Responsibilities: Retrieve the prep list from the Manager on Duty (MOD) and help delegate prep items to the Heart of House team Assist in preparing ingredients needed for daily operation Track all waste on the Waste Sheet per Company Standard Procedures] Notify MOD of any equipment that is not working properly or not being held to proper temperatures Supervise the work of the kitchen team to ensure that all stations (chip, shake, grill, southwest, and expo) are completed in the proper manner Ensure that all cooking stations are adequately stocked with the necessary ingredients and cooking equipment. Ensure that all cooking stations and kitchen surfaces are cleaned and disinfected before and after each shift Maintain standard food rotation practices to reduce food wastage and minimize the risk of contamination Assess the quality of delivered food supplies to ensure that it meets restaurant standards. Assist in the management of food waste control Assist in ordering and tracking inventory Provide a welcoming and positive work environment for the Heart of House team As a Kitchen Lead, you will also be expected to lend a hand in the following workstations throughout your shift. Chip Station: Responsible for all preparation of fried chips, wedges, and onion rings prepared in the kitchen of the restaurant. Ensure all chip coolers are clean and free of extra debris The Chip position portions and prepares food items prior to cooking in accordance with the Chip Packaging Chart. Other duties include maintaining the fryers and the quality of the shortening/oil as outlined in the Fryer Rotation Chart and Shortening Management Reference Guide. Job Title Kitchen Lead Department Heart of House Reports To Kitchen Manager Position Level Management Grill Station: Prepares all grilled items such as chicken breast, and burger patties The Grill person portions and prepares food items prior to cooking in accordance with the Prep Sheets and Grill Station Chart. Other duties include maintaining the grill and quality of the products outlined in the Prep Sheets and Grill Station Guide. Shake Station: Ensure all sauce pumps are cleaned, filled, and in working order Ensure all sauce and seasoning buckets have been washed and dried Ensure all seasoning shakers are clean, filled no more than full Ensure hot wing holding drawers are turned on, and are at 180F with the vents open Weigh wings to determine cooking time Southwest Station: Responsible for all preparation of wraps, salads, flatbreads, etc. Responsible for maintaining cold rail and making sure food is properly stocked Expo Station: Act as the communication link between and among the kitchen line and the front of the house to ensure the coordination and smooth flow of quality products being produced and served to customers. Control food presentation, quality assurance, and timeliness of food delivery. Requirements: High school diploma or GED. At least 1 year experience in a similar lead position Sound knowledge of food health and safety regulations Excellent communication and leadership skills. Exceptional organizational, time management, and problem-solving skills. The physical demands for this position require the individual to sit, stand, bend, lift up to 30 pounds, and move intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations. The duties of this position may change from time to time. Buffalo Wild Wings reserves the right to add or delete duties and responsibilities at the discretion of Buffalo Wild Wings or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. Requirements: Ability to follow specific service time and guidelines Ability to maintain a high degree of pace and intensity for an extended period of time Must be reliable and dependable by adhering to a schedule, covering shifts as necessary, and Company Information You are applying for work with a franchisee of Buffalo Wild Wings, not Buffalo Wild Wings International, Inc. Any information you submit will be provided solely to the franchisee. If hired, the franchisee, SC Wings, LLC will be your only employer. Franchisees are independent business owners who are solely responsible for their own employees and set their own wage and benefit programs that can vary among franchisees.

Overview: The Assistant Food Service Manager helps the Food Service Manager provide a positive dining experience for guests and staff. This role supports the daily operations of meal preparation and service at Thousand Pines, focusing on quality, safety, and great customer service. Essential Functions 1. Assist in maintaining food use, inventory, and purchasing 2. Keep kitchen in a clean condition to meet or exceed all regulatory standards 3. Oversee meal preparation and cooking crew 4. Carry out all assigned tasks on or under budget 5. Monitor record refrigeration logs (staff dining, dish pit, and main camp kitchen) 6. Schedule staff 7. Staff encouragement Additional Functions 1. Oversight of storage, organization, and distribution of food at other TP Venues (coordination with shops) 2. Managing information through evaluations such as social trends, ethnic foods, world cuisines, dislikes and likes through a variety of groups, ages, and dietary restrictions 3. Research multiple vendors to maintain competitive pricing and ensure high quality 4. Other duties as assigned by supervisor Major Competency Areas 1. Experience in preparing and sequencing meals for large (400+) groups and multiple venues 2. The ability to plan and prepare a 5 course meal. 3. Ability to work in a fast-paced environment with a consistently positive attitude 4. Excellent team management, administrative, communication, and organizational skills 5. Ability to get along extremely well with peers, supervisors, subordinates and guests 6. Sufficient administrative skills including the use of all google software. Qualifications 1. Minimum of a high school diploma, college degree and above preferred 2. ServSafe certificate required, culinary arts training/certification preferred 3. Minimum of 2 years experience at a Supervisory or Management level 4. Extensive experience in commercial food service industry and customer service 5. Christian camping or other ministry experience Physical Demands 1. Valid California Driver's license 2. Must be able to lift 50 lbs 3. Stand on your feet for at least 8 hrs regularly Thousand Pines is a 240 acre site located in the beautiful San Bernardino national Forest at an elevation of 5,000 feet. Although Thousand Pines is surrounded by a great natural beauty and great recreational opportunities, our primary goal is to see our campers come to know, in a real and personal way, the saving grace of Jesus Christ. It is our passion to see lives changed! We are always looking for quality people who want to serve Christ and see lives changed as much as we do. Everything we do at Thousand Pines - washing dishes, cleaning cabins, counseling students - seeks to point our campers toward the message of God's love. We also seek to facilitate your spiritual growth through regular staff worship and sharing. When you join the Ministry Team at Thousand Pines you join a family of believers that seek to continually be more like Jesus. We want to share your victories, defeats, joys and tears and to help you grow in your walk with the Lord! Thank you for your interest in Thousand Pines. We will be praying for you as you seek God's leading. TM Camping Statement of Faith The Statement Of Faith outlines the beliefs of TM Camping . All beliefs are listed and founded in God's Word, the Bible. Preamble TM Camping , in accordance with the historic Baptist tradition, hold to Believers Baptism by Immersion, Liberty of Conscience, the Separation of Church and state, and the Priesthood of the Believer. We also affirm the following distinctive which need emphasis at the present time: I. THE AUTHORITY OF SCRIPTURE The Bible is the inspired, authoritative and infallible Word of God and is our sole rule of faith and practice. It is the standard by which all human conduct and creeds should be tried. II. THE TRINITY There is only one true and living God who is manifested in three eternal and coequal person; Father, Son and Holy Spirit. God possesses holiness, omnipotence, omniscience, omnipresence, love, mercy, and all other perfections. All humankind owed to Him supreme faith and obedience. III. HUMANKIND Humankind has been created in the image of God but through Adam's fall is now sinful, lost and condemned. By deliberate choice all participate in sin which is open rebellion to God's law. Notwithstanding the fall, all human life through creation has value and dignity. IV. JUSTIFICATION BY FAITH Human beings can be forgiven of sin and justified solely through the redeeming work of Jesus Christ who died for sinners and rose again from the dead. Only by repentance from sin and faith in Jesus Christ the Lord can acceptance with God be attained. V. REGENERATION Regeneration is the work of the Holy Spirit by which the believer receives a new nature from God. Christian growth or sanctification is the continuation of the new life principle which begins in the new birth. VI. THE CHURCH The church in its widest sense includes all believers of all ages. The church is manifested visibly in the local body of baptized believers who covenant together to worship, observe the ordinances, and evangelize. VII. HUMAN DESTINY Jesus Christ will eventually return visibly at which time He will raise the dead and judge all people. Believers will enjoy an eternal state of blessedness in heaven while unbelievers will experience eternal separation from God in hell. VIII. EVANGELISM AND SOCIAL CONCERN The church has been called to preach the gospel so that individual people can receive salvation. Also the church is to become involved in the improvement of society by advocating biblical principles which militate against poverty, racism, violence, and all forms of injustice against humankind. IX. HUMAN SEXUALITY God's design is that man and woman either be joined together in a perpetual monogamous relationship or live in a single state. Extra-marital sex, adultery and homosexuality are inconsistent with biblical teaching. Faith History At TM Camping we desire to have a distinctly Christian atmosphere and influence. Though campers and attendees come from many Christian and non-Christian backgrounds, all are included in chapel services, prayer, devotions, etc. Ministry team members participate in leading campers, attendees and other staff in these and other Christian activities. In addition, no matter where one works, all staff are expected to live exemplary Christian lives before campers and staff alike. In applying for a ministry staff or management position, you are subscribing to a high moral, ethical and spiritual life style and give assurance that you will try to lead campers and staff, in both word and deed, to practical, real faith for themselves. Therefore, to help us better understand your beliefs and Christian experience, please answer the following questions in your own words. Applicant Statement I certify that all information provided in order to apply for and secure work with the employer is true, complete and correct. I understand that any information provided by me that is found to be false, incomplete or misrepresented in any respect, will be sufficient cause to (i) cancel further consideration of this application, or (ii) immediately discharge me from TM Camping's service, whenever it is discovered. I expressly authorize, without reservation, the employer, its representatives, employees or agents to contact and obtain information from all references (personal and professional), employers, public agencies, licensing authorities and educational institutions and to otherwise verify the accuracy of all information provided by me in this application, resume, or job interview. I hereby waive any and all rights and claims I may have regarding the employer, its agents, employees or representatives, for seeking, gathering, and using such information in the employment process and all other persons, corporations or organizations for furnishing such information about me. I understand that the employer does not unlawfully discriminate in employment and no question on this application is used for the purpose of limiting or excusing any applicant from consideration for employment on a basis prohibited by applicable local, state or federal law. It is my understanding that TM Camping is an at-will employer and by understanding this is has been explained to me that if I am hired, I understand that I am free to resign at any time, with or without cause and without prior notice, and the employer reserves the same right to terminate my employment at any time, with or without cause and without prior notice, except as may be required by law. This application does not constitute an agreement or contract for employment for any specified period or definite duration. I understand that no supervisor or representative of the employer is authorized to make any assurances to the contrary and that no implied oral or written agreements contrary to the foregoing express language are valid unless they are in writing and signed by myself and the Camp's Executive Director. I also understand that if I am hired, I will be required to provide proof of identity and legal authority to work in the United States and that federal immigration laws require me to complete an I-9 Form in this regard. I agree to a background check, fingerprinting and on-going drug testing. Thank you for applying to be a part of the TM Camping Ministry Team! The work done here influences eternity! We are excited about how God is using our ministry to impact people and other ministries throughout the world. If you are hired, we hope that as you get to know us and experience God's work here, you will love this ministry as much as we do! We seek to be a group of people who care for our guests and work as a team. It is our desire that every employee and their entire family feel part of the ministry team here at TM Camping . It is important that all employees share the mission and values of TM Camping . We hope that all our employees adopt and advance them as their own. Specifically, TM Camping's mission is the following: “ TM Camping exists to help people see, know and experience God.” Our values are: Integrity “Integrity is doing the right thing even when nobody is watching.” Safety We will seek to protect the safety of our guests and staff. Attitude “Character is realized not so much in words as in attitude and in actions.” Saying “YES!” We will seek to say “yes” to our guests whenever possible. Excellence (Exceeding our guests expectations) “Every job is a self-portrait of the person who did it. Autograph your work with excellence.” Teamwork “Together we can accomplish the extraordinary.” Initiative/Follow Through “What can I do to make it better?” Out-of-the-box Thinking “Can it be done better, more creatively, less expensively?” Fun “The most wasted of all days is one without laughter”- E.E. Cummings Sincerely, Michael Encoe Camp Director

Job Description Madre Tierra Restaurant Bar in Upland, CA is looking for one preparado to join our 28 person strong team. We are located on 220 N Central Ave. Our ideal candidate is attentive, ambitious, and hard-working. Responsibilities Preparar comida cortar acomodar detallar prepara estacion Qualifications We are looking forward to hearing from you.

Job Description Madre Tierra Restaurant Bar in Upland, CA is looking for one cocinero de linea to join our 18 person strong team. We are located on 220 N Central Ave. Our ideal candidate is a self-starter, punctual, and engaged. Responsibilities Cocinar sacar ordenes ,mantener area limpea Qualifications We are looking forward to reading your application.

ABOUT POMONA COLLEGE: Located near Los Angeles, California, Pomona College is widely regarded as one of the nation's premier liberal arts colleges. Established in 1887, Pomona College is known for small classes, a challenging curriculum, close relationships between students and faculty, and a range of student research and leadership opportunities. Pomona is a member of The Claremont Colleges. JOB PURPOSE: The Chef Manager supports the global campus community by providing students, guests, faculty and staff with outstanding cuisine and cutting-edge menus while delivering exceptional customer service. This position works collaboratively with the Executive Chef and General Manager in developing and supervising production, culinary standards, safety and ensuring the kitchen is in compliance with HACCP guidelines, staff training and performance of kitchen staff. The Chef Manager works directly with the Dining Management team to ensure that food policies and programs promote excellence in food quality and presentation, while promoting and shaping sound sustainable business practices while cultivating the latest trends in collegiate dining services. ESSENTIAL FUNCTIONS: Reporting directly to the Executive Chef, the Chef Manager works independently and collaboratively to perform the following essential duties and responsibilities: 1. Manage the daily operations of assigned Dining Halls, including human resources, financial performance, operating standards and community satisfaction. 2. FRARY HALL ONLY: Collaborate with the Catering Manager, Executive Chef, and the Catering Chef on an ongoing basis to coordinate upcoming catering events. 3. Provide clear direction and oversight of all department activities in order to develop and achieve annual goals, including budgeting, planning and staff development. Responsible for monitoring and evaluating secondary reports, and overall staff performance and daily assignments. Maintain an efficient, collegial, and proactive work environment within Dining Services and collaborating departments. 4. Must be California ServSafe Food Protection Manager Certified, and successfully recertify every 5 years. 5. Collaborate with the General Manager and Executive Chef to oversee Dining Halls and staff to ensure compliance with safe food handling practices and the highest level of food quality and customer service is provided for the Pomona College community. Oversee production of all food items to ensure compliance with HACCP guidelines, portion control, and quality of products served. Schedule evaluations and quality control tests of meal production. Inspect food storage and direct sanitary maintenance of kitchen and storage facilities. Ensure compliance with all College policies and procedures and with all applicable local, state and federal laws, regulations, and public health standards. Conduct periodic and regular inspections of assigned units to monitor the quality of: food preparation and service; food appearance and merchandising; safety, cleanliness, sanitation, and maintenance of equipment, production areas and service areas; employee appearance and cleanliness. 6. Provide excellent and professional customer service to students, faculty, staff, and external customers. Resolve problems and follow up with customers directly to ensure full customer satisfaction, without unnecessarily referring customers to other staff members. 7. Collaborate with and assist the General Manager and Executive Chef to develop, plan and implement new programs, events, projects, concepts, and marketing plans for Dining Services operations. This includes ongoing review and refinement of the existing comprehensive meal program. Develop menus in accordance with customer tastes, presentation, market and food trends and established quality standards. Oversee the purchasing of food, supplies and equipment used in Dining Services. Oversee and assure food and supply purchases and labor costs are accurate and kept within established budgets. Maintain proper inventory controls of equipment, supplies, food and beverages. 8. Plan, develop and supervise a culinary team by using a comprehensive and innovative menu and Eatec, Agilsys food menu management system. 9. Stay abreast of trends and developments in the food services and catering industry, such as menus, trends in consumer tastes, management issues, methods and equipment. Make recommendations for application into existing operations as necessary. 10.Write various reports concerning kitchen or staff related issues. 11. Coordinate special projects/tasks/duties and provide assistance as assigned. QUALIFICATIONS: Education: High School Diploma, GED or equivalent combination of education and 5 years' experience is required. An AOS or Associate Degree from an accredited culinary program, hotel/restaurant school or equivalent educational experience is preferred. Licenses/Certificates: Must take and successfully pass California ServSafe Food Protection Manager Certification within 30 days of hire and successfully recertify every 5 years. Certified nutrition, sanitation, hospitality management, culinary training, and/or bakery training. Eligibility of Certified Chef de Cuisine (C.C.C.) or Certified Sous Chef (C.S.C.) through ACF. A valid driver's license is essential to drive College-owned vehicles. Must take and successfully pass a functional capacity test after job offer and prior to hire. Experience: A minimum of 5 years of demonstrable culinary leadership as a chef or a related position experience is required. Increasing responsibility and knowledge of the food services industry in the areas of commercial kitchen and food service operations including menu planning and schedule production, automated food ordering, preparation, set-up, pricing, merchandising, presentation, maintenance is preferred. Knowledge of HACCP and experience at an academic institution is preferred. REQUIRED KNOWLEDGE AND CRITICAL SKILLS: This position must possess the knowledge, skills and abilities to be able to successfully perform the essential functions of the job or must be able to demonstrate how the essential functions will be performed (with or without reasonable accommodation) using other knowledge, skills and abilities not listed below. 1. Deploy professional skills in culinary design and management, restaurant and hospitality management, food services management and safety, in collaboration with colleagues, to best promote the College's strategic interests. Knowledge of budget development for a large, multi-unit institution. Must maintain a friendly, professional and helpful demeanor around staff and customers and act as a staff role model for how to deliver superior customer service and food services to the Pomona College community and the general public. Knowledge of the operation and oversee the use of a variety of kitchen equipment, appliances and machines in order to cook, measure, mix, wash, peel, cut, shred, and store a variety of food items such as meats, fruits, vegetables, and other ingredients. Provide professional leadership and supervision for dining staff to promote a positive work environment and teamwork within a diverse group. Must recruit and train dining staff. Experience working in a union environment. Have practical working knowledge of industry standards to provide healthy meals and eating environments at the College. 2. Demonstrate effective, accurate and clear communication with excellent verbal, written, interpersonal, reading, phone, customer service and leadership skills to supervise, facilitate, motivate and inspire a highly diverse group of employees. 3. Experience within a customer service oriented environment responding to and meeting/exceeding the needs of the customer; skill in identifying the customer's perspective and maintaining a commitment to excellence in customer service. 4. Operate computers proficiently with basic Microsoft Office software (such as Word, Excel, Outlook) and associated professional software (such as Eatec, Agilsys culinary and menu management software, CX CARS, menu-driven databases). Use assigned technology/devices/equipment to achieve annual goals and maintain confidentiality. 5. Handle all activities and highly confidential information with patience, discretion, good judgment, and tact while working with people from a wide variety of backgrounds. 6. Prioritize and perform multiple projects/tasks, meet deadlines/timelines, respond to others in a timely manner, and work both independently and as a collaborative member of the College with a high standard of integrity and ethics, in support of the College's strategic vision and the division's/department's annual goals. 7. Use exceptional organizational, time management, problem solving, and basic math skills to complete work with accuracy and a keen attention to detail, in a highly visible, deadline-driven environment. 8. Operate the College's vehicles safely for campus-related work and meet all insurance-related requirements. 9. Must place requisitions for supplies and equipment in a timely manner. 10. Must safely lift and move supplies and equipment weighing up to 50 pounds and walk and stand for long periods of time. 11. Must report to work on time and in uniform at the start of each shift. REQUIRED HOURS: The regular hours for this full time position are 8:00 a.m. to 5:00 p.m., Monday - Friday. Holiday, weekend and evening work hours will be required. Travel may be required. Regular hours may vary due to needs of the College or division. Must be willing to work a flexible schedule. ADDITIONAL POSITION DETAILS: The rate for this role is between $72,000 - $82,000 annually. The specific factors that the College will consider when offering a salary to an individual will include, but not be limited to: education, training, relevant prior experience, and performance in prior roles. All staff positions are ineligible for visa or permanent resident card sponsorship. As a California employer, Pomona College requires all employees to be residents of California. POMONA COLLEGE REWARDS: Pomona College offers a wide variety of benefits and perks including health, dental, and vision plan options; paid time off; flexible spending accounts; retirement benefits; tuition assistance; fitness and wellness programs; ride share incentives; and so much more! ADA/OSHA: This defines the essential job duties of this position. The College expects that employees hired for this position can perform the essential functions of this job without imposing risk of substantial harm to the health or safety of themselves or others. It may also include marginal functions, generally defined within Title I of the Americans with Disabilities Act (ADA) and the Occupational Safety and Health Administration (OSHA). DISCLAIMER: This has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities and qualifications required of employees assigned to this position. When duties and responsibilities change and develop, the College will review this job description and make changes of business necessity.

Salary: $22-$23 Per Hour Job Brief: Are you looking for a fun new job opportunity with the ability for growth? Earn a competitive hourly wage while working in a fast paced and team-oriented environment! Join our team where we take pride in executing our expertly crafted menu that keeps guests coming back for more! Our guest loyalty is unmatched, and that is in large part to our team members' talents in ensuring our guests feel valued. Job Responsibilities: Ensure all workstations are set up properly. Ensure food is prepared and executed in a timely manner. Ability to adjust and assist in various stations to maintain food execution in a timely manner. Prepare food items according to company provided recipe, portion, and presentation. Restock any necessary cook station items as needed throughout the shift. Conduct accurate food inventory and place necessary orders to ensure quality and execution. Follow ordering and delivery schedules per company standards and guidelines. Able to work in a fast-paced environment and follow directions when given. Adhere to all sanitation and Food Safety standards. Preform Line checks every shift by checking and maintaining food temperatures, ensuring products are labeled and dated correctly, and by rotating products. Maintain a clean work environment and ensure workstations are organized including kitchen coolers and storage areas. Safe Knife Handling skills and ability to work with other kitchen equipment. Ability to stand for long hours, pick up 10-25 pounds frequently. Ability to teach, delegate and give instruction positively and professionally. This position is full time/40 hours a week. Job Qualification Requirements: All candidates for employment must possess the following: Riverside County Food Handlers Card. (rivcoeh.org) Valid Identification Card Social Security Card Skills/Qualifications: 4 years of previous experience Ability to work in a Team setting. Verbal Communication Positive Professionalism Other Certifications: State Sexual Harassment Training and Certification About Heroes Restaurant and Brewhouse Heroes provides a unique dining & gathering experience. We offer hearty portions of great American food with enticing presentation. Heroes offers high-quality hand-crafted beers and cocktails served in a lively setting. It's all served up by the friendliest of staffs in an entertaining atmosphere stuffed full of Americana memorabilia and local personality. With a spacious patio and 24 flavors of Draft Beer, Heroes is a crowd favorite for nearly all events. (********************************

Job Description Job purpose To manage the Jimmy John's Catering program in assigned geographical area. Develop and nurture client relationships in order to build the brand and program. Network and develop sales leads through events, cold calling and sampling. Duties and Responsibilities • Must help in-shop during lunch rush and execute catering orders for customer • Go on site to business to make orders for customers for events • Be a Role Model to new Team Members • Provide excellent Customer Service • Adhere to Team Member Handbook Policies and Procedures • Maintain and foster Company Culture • Prep and make sandwiches for events when needed • Maintain Food Safety • Maintain Workplace Safety • Work closely with Marketing Manager to meet performance metrics • Attend monthly General Manager meetings at the Corporate office • Cold calling for leads daily, close leads and develop contract clients • Research and seek out community events and coordinate JJ attendance • Plan and execute Local Store Marketing strategy • Source and maintain client relations Qualifications • Must be 18+ • Must have at least 1 year of sales and /or marketing experience • Must be coachable • Must have experience in dealing with customer issues • Must be energetic, enthusiastic, confident, and outgoing Working conditions Must be able to work in a moderately loud and fast-moving environment. Jimmy John's stores play music at a moderate level all day. Must be able to avoid distraction and apply safety best practices while using slicer, knives and oven. Physical requirements Must be able to stand for length of shift. Must be able to lift up to 30 lbs. Must be able to climb ladder if needed.