Kitchen manager jobs in Rio Rancho, NM

Tucanos Job Descriptions Join the Tucanos ExperienceAt Tucanos Brazilian Grill, we don't just serve food-we throw a party every day! We're a vibrant, high-energy team that brings the spirit of Brazil to life through sizzling churrasco, lively music, and genuine hospitality. If you're upbeat, hardworking, and love creating unforgettable moments for guests, you'll thrive here. We celebrate individuality while rewarding teamwork, and we believe that great things happen when passionate people work together. From your first day, you'll be part of a fast-paced, supportive environment where fun and professionalism go hand in hand. We're not just offering you a job-we're offering you a chance to grow, shine, and build lasting friendships along the way. Why You'll Love Working Here:- Flexible scheduling - full and part time- Discounted shift meals- 25% off when dining as a guest- Career growth opportunities and cross-training- Benefits available at 30 hours/week- Guaranteed Sundays off-we're closed so you can enjoy time with family and friends Kitchen Manager - Culinary Captain & Culture Keeper Lead with flavor. Inspire with fire. Mentor with purpose. At Tucanos, the kitchen is the soul of the experience-and as Kitchen Manager, you are its guiding force. You'll lead with heart, discipline, and precision, crafting not just meals, but a culture of excellence, accountability, and growth. Your passion for flavor and food safety will shape every plate, while your mentorship empowers your team to take pride in their craft and reach their potential. You'll train, coach, and inspire your cooks daily-holding high standards for consistency and presentation while creating an environment where team members feel supported, challenged, and motivated to grow. From inventory to execution, labor control to leadership, you'll take full ownership of the kitchen's performance and its people. What We're Looking For: - Proven kitchen leadership experience with a strong coaching mindset - Passion for mentoring, developing talent, and building future leaders - Excellent knowledge of food safety, kitchen systems, and cost control - Ability to create a structured, positive, and accountable kitchen culture - Organized, communicative, and calm under pressure - Hands-on leader who thrives on teamwork and high standards If you're ready to build more than meals-if you're ready to build people and culture-this is your kitchen. Step up and lead with purpose at Tucanos.

Replies within 24 hours Benefits: 401(k) Bonus based on performance Company parties Dental insurance Employee discounts Free food & snacks Health insurance Opportunity for advancement Paid time off Training & development Vision insurance Job Summary: Directly responsible for all kitchen functions including food inventory, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness. Essential Functions and Responsibilities: NOTE: Nexus Brewery unilaterally may change the requirements of this job description at any time. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. These include, but are not limited to, the following: Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards. Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate. Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees. Fill in where needed to ensure guest service standards and efficient operations. Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. Work with restaurant managers to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items. Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures. Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils. Responsible for training kitchen personnel in cleanliness and sanitation practices. Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. Check and maintain proper food holding and refrigeration temperature control points. Assist front of house manager with shift management duties and budgets. Assist with inventory. Perform other duties as assigned. Required Qualifications (includes education, skills and experience): The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Minimum high school graduate, or equivalent A minimum of 2-5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter Self-Safe certification preferred. BA/BS in hotel/restaurant management or culinary arts school preferred. Six or more months of previous supervisory experience preferred in the food service industry Management skills including giving direction and delegating responsibilities Excellent communication skills (verbally interacts with management, servers, team members and guests) Knowledge of workplace safety procedures Ability to read and write Must be able to pass a criminal background check Needed Attributes: Dependable, multi-task, personal leadership, good communication Able to work with a diverse group of people; team player Ability to prioritize and plan work activities, and use time efficiently to complete work in a timely manner to meet deadlines Working Conditions and Physical Effort: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Restaurant kitchen environment · Hazards may include, but are not limited to, cuts from broken glass and metal cans, burns, slipping and tripping · Work normally performed in a hot, damp environment · Exposure to heat, cold and some chemical exposure While performing the duties of this job, the employee is regularly required to talk or hear This position requires frequent manual dexterity in combination with eye/hand coordination such as keyboarding and handling of equipment The employee frequently is required to use hands or finger, handle, or feel objects, tools or controls The employee is frequently required to stand; walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl Specific vision abilities required by this position include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus The employee is frequently required to stand and walk (majority of shift) The employee must frequently lift and/or move up to 50 pounds The noise level in the work environment is usually medium Position requires working 50-60 hours per week Compensation: $50,000.00 - $55,000.00 per year Join our team The restaurant nearby that satisfies every craving with the best beer, the best bites and that unbelievable fusion of New Mexican Soul food is Nexus. Our goal is perfection and we hit it every time, whether you are drinking the brews we craft right here in house or enjoying a half-pound of smoked brisket in our smokehouse. We claim the title of best restaurant and brewery in Albuquerque because we've earned it. We truly care about our team members and believe that hard work should gain you great rewards. Just because we are a local small business doesn't mean our team members deserve any less than people at larger companies. One of the key features of our benefits package is a health and dental insurance for every team member - yes, every team member. That is just the beginning.

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.

Job Description We are hiring immediately for full time KITCHEN UTILITY LEAD positions. Note: online applications accepted only. Schedule: Full time schedule. Monday through Friday, 7:00 am to 3:00 pm. More details upon interview. Requirement: Previous lead and dishwashing experience is preferred. Perks: Uniforms, employee meal program, and willing to train! *Internal Employee Referral Bonus Available Pay Range: $15.00 per hour to $16.50 per hour We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1487916. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: *************************** Skg Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Eurest is recognized worldwide for standards of service and excellence within the foodservice industry. Embracing an ownership mindset, Eurest leverages global resources, promotes a local presence and enriches the communities we serve. The Eurest Promise, “connect with people, inspire through food, create solutions, and live our promise,” is exemplified throughout our organization. Eurest is proud to serve the world's most respected successful corporations, including many of the Fortune 500. Job Summary Summary: Assist shift supervisors and department directors in the day to day function of the department. Maintain high level of quality in all aspects of the department duties, by training, supporting supervising and interacting with department team members. Ensure that all schedules are assigned and completed daily. Set a positive example for department through professional interactions with team members, customers, patient and families. Perform other duties as assigned by supervisor or director. Actively participate in outstanding customer service and accept responsibility in maintaining relationships that are equally respectful to all. Contribute to the team efforts and showing good customer interactions, and professionalism for customers, fellow employees, and all others with whom there is contact with. Essential Duties and Responsibilities: Delivers quality customer service to customers by providing one on one attention to the detail. Provide assignments and assistance to team members. Demonstrate proper use of personal protective equipment in all aspects of job performance. Relieve shift supervisor in times of absence. Adjust or cover schedules as needed during times of short staffing. Ensure that team member maintain set standards by conducting quality assurance surveys. Monitor and report any equipment issues or shortages. Conduct customer and patient surveys. Any other duties as assigned by supervisor or director. Interact with patients/customers in an appropriate manner in relation to age based competencies. Performs other duties as assigned. Associates at Eurest are offered many fantastic benefits. Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. *************************************************************************************** About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Eurest maintains a drug-free workplace. Req ID: 1487916 [[req_classification]]

Expectations of Leadership: Actively support, demonstrate, and promote the company's core values. Be approachable and engaging with fellow team members . Demonstrate maturity through exhibiting excellent listening skills. Make educating, inspiring, and motivating your team central to your mission. Major Responsibilities/Activities: Ensures that all food preparation meet the established safety and health specifications and company quality standards. Trains employees, assists in hiring, promotions, addresses employee concerns and resolves conflicts. Ensures an adequate workforce level is available to meet production needs and is based on projections. Assists in controlling production cost and product waste notifies Chef or variances. Responsible for set-up, stocking and service of assigned food outlet(s) using specified methods. Completes any required daily financial documents and reports. Meets the attendance guidelines of the job, adheres to regulatory, departmental and company policies. Performs other duties as assigned. Minimum Requirements: Preference is given to qualified Santa Ana Tribal members. High school diploma or GED. Two-year Culinary Arts School or equivalent technical training in food and beverage. Five years restaurant industry work, including two to three years progressive supervisory experience in food production in a hotel or chain restaurant. Good interpersonal, customer service and communication skills along with Professional appearance. Bi-lingual and multi-cultural experience preferred. A smartphone capable of running company applications and communication systems is required. If a smartphone is not provided by the company, a candidate or employee may be provided a smartphone of the company's choice, through a payroll deduction program. Obtain New Mexico liquor server's license and a Food Handlers card within 90 days of hire. Essential Mental Functions The essential mental functions described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Maintains a strict level of confidentiality regarding company information. Must be able to work independently and exercise good judgment in handling a variety of situations. Must have excellent problem-solving abilities. Must be a detail oriented, organized individual with the ability to multi-task. Must be able to work in a fast-paced environment. Must be able to deal with stressful situations in a professional manner. Display strong verbal and written communication skills. Proven ability to handle conflict situations. Must be a Team Player. Essential Physical Functions The essential physical functions described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of the position, the employee is frequently required to stand, walk, turn, bend, use hands and fingers to handle and feel, reach with hands and arms, talks, and hear. Must regularly lift and /or move up to 50 pounds, frequently lift and/or move up to 100 pounds and occasionally lift and/or move more than 100 pounds. Must be able to walk and stand for extended periods of time. Must be able to work well in fast paced, customer-oriented environment. Physical ability to safely perform the essential job functions of the position. Equipment Used: Standard commercial restaurant and kitchen equipment. POS Smartphones, computers, laptop computers, and other traditional office equipment as required. Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Employee's duties are performed indoors in a climate controlled non-smoking environment.

The Kitchen Lead is responsible for leading daily operations in the commissary kitchen. This includes supervising the prep, packing, and delivery teams to ensure accurate, timely, and high-quality food production. The Kitchen Lead plays a vital role in enforcing food safety, managing prep lists and inventory, coordinating delivery logistics, and maintaining a clean, efficient, and compliant work environment. This individual must be hands-on, highly organized, and capable of directing a diverse team to meet daily goals. Key Responsibilities: 1. Team Supervision and Shift Leadership ● Supervise and lead all commissary kitchen personnel including prep cooks, packers, porters, and delivery staff. ● Assign daily responsibilities and oversee task execution to ensure all duties are completed on time and up to standard. ● Set expectations and lead by example in professionalism, cleanliness, urgency, and teamwork. ● Monitor performance, identify training needs, and provide coaching and corrective feedback when necessary. ● Enforce company policies, including uniform standards and safety protocols. ● Assist in onboarding and training of new team members. 2. Daily Prep List Management ● Review production schedules, par levels, order sheets, and inventory reports to develop accurate prep lists for the team. ● Break down prep tasks by station and assign duties based on skill level and workload. ● Adjust prep priorities in real-time based on new orders, production delays, or shortages. ● Conduct mid-shift and end-of-shift walkthroughs to confirm prep tasks are completed, labeled, and stored correctly. ● Ensure all prepped items are labeled with name, prep date, use-by date, and initials per company standards. 3. Packing and Order Staging Oversight ● Ensure accuracy and completeness of all packed goods for store fulfillment, catering orders, and wholesale accounts. ● Cross-check packing slips and prep logs to verify correct quantities and item specifications. ● Monitor packing process for consistency in portion size, container type, labeling, and product freshness. ● Ensure all orders are correctly staged for pick-up or delivery, with perishable items kept in temperature-controlled environments until dispatch. ● Coordinate with store managers or drivers regarding substitutions, shortages, or delays. 4. Delivery Coordination Support ● Confirm departure times, routes, and order accuracy with delivery drivers. ● Assist with loading vehicles and verifying that food safety (hot/cold holding) requirements are met. ● Maintain clear records of what was sent out, including backhauls and returns. ● Help troubleshoot missed items, missed routes, or vehicle issues in coordination with the Commissary Manager. 5. Inventory Management and Waste Tracking ● Conduct daily raw ingredient and finished product counts; report to manager for reordering. ● Ensure FIFO (first in, first out) is consistently practiced. ● Maintain organized dry storage, cold storage, and freezer areas with clearly labeled bins and shelving. ● Track waste, overproduction, and spoilage, and communicate trends or concerns to management. ● Provide daily updates on inventory variances and assist with weekly counts or cycle audits. 6. Food Safety and Sanitation Compliance ● Ensure all food safety and health department standards are being met at all times. ● Oversee completion of all required logs, including temperature checks, sanitizer logs, prep logs, and cleaning checklists. ● Monitor glove usage, handwashing, proper thawing/cooling techniques, and cross-contamination prevention. ● Conduct periodic internal audits and correct any violations immediately. ● Ensure daily and weekly deep cleaning tasks are assigned and completed. ● Report maintenance needs for any equipment that may pose a safety or sanitation risk. 7. Administrative and Operational Duties ● Submit all shift paperwork, including completed prep logs, temp logs, and cleaning checklists, at the end of each day. ● Attend operational meetings and participate in weekly planning with Commissary Manager and Store Managers. ● Communicate clearly via email or phone with internal departments regarding delays, changes, or special requests. ● Document team performance concerns, safety violations, or production issues for review with upper leadership. ● Identify areas for improvement in processes, workflow, or training and provide feedback to management. Qualifications ● Minimum 2 years of kitchen lead or supervisory experience, preferably in a commissary, catering production, or multi-unit support environment ● ServSafe Manager certification or equivalent (or willing to obtain within 30 days of hire) ● Ability to lead a diverse team in a high-volume, fast-paced environment ● Strong communication skills, including verbal coaching and written documentation ● Comfortable with technology such as Google Sheets, email, Jolt, or other inventory/logging systems ● Proficient in reading and scaling recipes, portioning, and batch cooking ● Ability to lift 50 lbs, stand for long periods, and work in cold or hot environments Performance Indicators ● Prep list accuracy and timeliness ● Team efficiency and accountability ● Food safety compliance and audit readiness ● Inventory accuracy and waste reduction ● Consistency in product quality and order fulfillment ● Leadership effectiveness and communication

Welcome to Love's! As an Area Food Services Manager, you play a key role in advancing our long-term business strategy. This leadership position is responsible for overseeing operations across multiple restaurant locations, with a focus on delivering exceptional service, operational efficiency, and strong team performance. In this role, you'll lead daily operations and implement strategic initiatives by directing, coordinating, and optimizing activities across each site. Your goal is to elevate the customer experience while upholding operational standards and fostering team growth. Experience Required 5+ years in a restaurant management position required How You Will Fit In Motivate team through a compelling vision and direction to encompass Love's Core values Communicate clear expectations and hold the store teams accountable to achieving all brand, performance and behavior standards Effectively manage employee development with feedback and training opportunities Conduct regular quarterly visits and weekly conference calls for each location Provide exceptional customer service and verify that Restaurant Managers are doing the same Oversee the interior and exterior condition of each restaurant to ensure it is meeting established company standards in terms of facility maintenance, proper merchandising, and suitable marketing procedures Responsible to review all service metrics and reports to teach and coach for improved Customer Service standards, including but not limited to: SOS Ranking Reports, Drive Thru SOS Reports, Mystery Shops, Driver Panel, etc. Maintain personal grooming and company uniform standards Maintain company attendance standards Other tasks as assigned Coaching & Development Address employee issues in an appropriate and timely manner. Collaborate with District Manager as necessary to manage employee issues Develop an effective succession plan that leads to internal promotions Recognize and resolve customer issues or complaints by determining optimal solutions in a timely manner Ensure that all employees follow Love's safety procedures while using a sharp knife, a food slicer, toaster, oven, fryers, and other food preparation tools and appliances Responsible for protecting company assets with various audit processes and ensure that all cash handling and Love's policies and procedures are being followed by all employees Proactively seek personal learning and development opportunities Benefits That Can't Be Beat Medical/Dental/Vision and Life Insurance Plans Flexible Scheduling Road to Success Program for career development On-the-job training Competitive salary Quarterly Bonus & Profit Sharing Holiday pay 401(k) with matching contributions Parental Leave Adoption Assistance Company Vehicle/Laptop/Mobile Phone Pet Insurance Employee Assistance Program Typical Physical Demands Regularly required to talk and hear Requires standing and walking, with some bending, kneeling, stooping, crouching, crawling, and climbing Occasional lifting of up to 50lbs Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus Work Environment While performing the duties of this job, the employee may be exposed to outdoor elements in all seasons. Occasionally, the employee will also be exposed to fumes and particles, moving mechanical parts, and vibration. The noise level in the work environment can be loud at times. While performing the duties, the employee is frequently exposed to dirt, dust, grime, grease, oil, gas, high-concentrated cleaning solutions, and human waste. Travel Requirements Periodic travel nationally will be required. Grow Far with Love's As a family-based company, we are committed to adhering to our values. Ensuring that each of our people has success is central to these values. The Road to Success Program offers leadership and management skills training. If management is your path, we will help you get there. As a merit-based culture, we champion creative and valuable ideas and challenging work is not only recognized but rewarded. Whether you are looking for part-time work to supplement your income or to grow into a leadership role, with Love's, all roads lead to success! Our Culture: Fueling customers' journeys since 1964, innovation leads the way for this family-owned and operated business headquartered in Oklahoma City. With nearly 40,000 team members, travel stops are the core business along with products and services that provide value for professional drivers, fleets, traveling public, RVers, alternative energy and wholesale fuel customers. Giving back to communities and an inclusive workplace are hallmarks of the award-winning culture. Love's is an Equal Opportunity Employer. Veterans encouraged to apply. Job Category: Restaurant

10021 Coors Blvd. NW Albuquerque, NM 87114 Min: $55,000 Annually | Max: $65,000 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

Restaurant Manager Casual Theme - True Industry Leader We are searching for a diligent restaurant manager with high standards, enthusiasm for hospitality and exemplary team building skills. If this sounds like your style as a Restaurant Manager, apply today for Albuquerque, New Mexico. We are the largest casual dining chain in the world with 30+ years in the industry. Our company is proud of our award winning team who has earned the “Catalyst Award” for significant reduction of hourly management turnover, the “Top Performer in Management Retention” providing a stable career path that fosters growth, and “One of America's Best Managed Companies” to name a few. If you would like to be a Restaurant Manager of an international leader of the industry, apply today for our location in Albuquerque, New Mexico Job Description: We are searching for an Restaurant Manager who can take decisive action, with strong leadership to achieve excellent results. The Restaurant Manager will assist the General Manager and the management team in the overall operations of the restaurant. Duties will include but are not limited to staffing, scheduling and training of new employees, maintaining food and labor cost according to company policy and assisting in administrative functions delegated by the Restaurant General Manager. If you have strong leadership and people skills and a passion for hospitality, we are serious about speaking with you about becoming a member of our management team. Benefits: Industry competitive salaries Lucrative bonus potential Full benefits including medical/dental/life/vision 401(k) Paid vacation Unlimited career growth potential Qualifications: The Restaurant Manager should always make themselves available to the restaurant The Restaurant Manager must have a proven track record in assisting the company in the achievement of solid financial results A true desire to mentor and develop others is a trait the Restaurant Manager must possess If you would like to be considered for this position, email your resume to or call: Email: ********************************** Office: ************ Mobile: ************

Benefits: Flexible schedule Free uniforms Training & development Benefits/Perks Flexible Scheduling Competitive Compensation Career Advancement Opportunities The Great Greek was founded by two third-generation restauranteurs with more than 30 years in the food and hospitality business. Like anyone who loves truly good food, their favorite childhood memories were those spent with family and friends, crowded around a table for a meal made with care and love. That tradition remains today with the same recipes passed down generation after generation and prepared with the spirit of authentic Mediterranean hospitality where everyone's welcome. As a member of The Great Greek Family, you'll enjoy a fun, fast paced work environment in one of the fastest growing franchises in the United States. Job SummaryWe are seeking an experienced Restaurant Manager to join our team! As the Restaurant Manager, you will be responsible for the restaurant's operational performance and financial well-being. You will hire, train, and lead staff, ensuring they reflect the restaurant's 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 The Great Greek Mediterranean Grill is a fast-casual restaurant franchise concept featuring authentic Greek recipes, made to order, with only the highest quality ingredients, fresh products, and outstanding hospitality. The Great Greek was founded by two third-generation restauranteurs with more than 30 years in the food and hospitality business. Like anyone who loves truly good food, their favorite childhood memories were those spent with family and friends, crowded around a table for a meal made with care and love. That tradition still remains today with the same recipes passed down generation after generation and prepared with the spirit of authentic Mediterranean hospitality where everyone's welcome. We've made the dining room a little bigger to fit more guests, but you'll always feel right at home with smiling faces, table service, and a bright cheerful atmosphere.

We're growing, and our team is too! We're looking for passionate, outgoing, and service-driven people to lead our front-of-house team! The Assistant Manager will begin training and supporting operations at our current Tula's location in the La Cueva Town Center. Who We Are Tula's Kitchen is a modern-casual full-service restaurant featuring crave-worthy food and drinks. We are a sister brand to Dion's and have the same dedication to bringing great food and good people together. As we continue to grow, we need people who are hardworking, energetic, and have a passion for helping customers and employees to lead our teams (and you MUST love food). We're looking for an Assistant Manager who is motivated and friendly to join our team. In this position, you will train and develop staff, oversee bar operations, build meaningful customer relationships, and ensure the highest safety standards are always met. If you're a people-person with a passion for customer service and leadership, this role is for you! What you'll do: Cultivate a welcoming atmosphere for customers and employees. Resolve and follow up on customer opportunities. Coordinate daily front-of-house restaurant operations, including oversight of alcohol operations. Ensure compliance with all safety standards and alcohol regulations. Lead and mentor team members to uphold our quality standards. Evaluate employee performance and provide ongoing feedback and coaching. Collaborate with the management team to control costs and build sales. What you'll get: Competitive pay starting at $21 - $25/hour based on experience. Performance-based bonus opportunities. Paid time off and sick time pay. Health, dental, and vision insurance. 401(k) retirement savings plan with employer match once eligible. 50% employee discount at Tula's. Gym membership discount at Sports and Wellness or Defined Fitness. Company paid short and long-term disability and life insurance. Access to free virtual counseling through First Stop Health to support mental health. Opportunities for growth. Work for a local company that is a trusted partner in our community. What you'll need: Minimum of one year of restaurant management experience. 21 years of age or older. Skilled in front-of-house operations with a customer-first mindset. Familiarity with point-of-sale systems. A passion for delivering a quality, enjoyable dining experience. People skills to engage and support both customers and team members. Alcohol Server certification (of ability to complete before starting). Ability to pass a pre-employment background check. If you're looking for a fun and rewarding workplace where you can grow and make a difference, Tula's Kitchen is the place for you. We can't wait to welcome you to our team! Salary Description $21 - $25/hour + bonus

Job Description Are you a hardworking, service minded leader with a real passion for the hospitality industry? Are you looking to take a step towards building your restaurant manager career, instead of just working a job? We need extraordinary leaders like you to apply for this full service restaurant management position in Albuquerque, NM As a Restaurant Manager, your experience and leadership skills will head up some of the nation's leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, train, and develop them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits Health Benefits Industry Standard Work Week (50-55 hour target) Attainable Bonus Program $40K - $50K Salary Equal Opportunity Employer Key Responsibilities Practice safety as priority #1 for your restaurant team and customers Maintain a high ratio of return customers through great service Oversee guest services and resolve issues Coach and develop restaurant employees to build a cohesive team Promote, demonstrate, and lead a memorable customer restaurant experience You will: Have a minimum of 2 years in Restaurant Management Show success in previous positions Be physically fit and able to regularly walk, climb, crouch and move up to 50 pounds at a time Be able to thrive in a quick paced environment Demonstrate outstanding leadership, communication, and training Have a stable work history Does this sound like you? We'd love to hear from you! Send your resume today!

With the support of the General Manager, oversees the daily operations of the 12 St Tavern while maintaining a high level of customer and staff engagement. Ensures 12th St Tavern is consistent in operations, provides quick and friendly service, and offers opportunities for team members to grow in their skills and abilities. This list of duties and responsibilities is illustrative only of the tasks performed by this position and is not all-inclusive. Essential Duties & Responsibilities: Communicates, concisely, and accurately to ensure effective restaurant operations. Filters communication to all employees as directed by the Restaurant Manager. Demonstrates integrity, honesty, and knowledge that promote the culture and values of 12th St Tavern. Works with General Manager to develop efficiencies that help staff be effective within their respective positions including training, coaching, and progressive disciplinary action, as needed, in a fair and timely manner. Directly oversees and supports leads to ensure duties are complete, consistent, and in line with the objectives of the restaurant. Prepares staff schedules to meet the needs of the organization to control labor costs. Develop positive relationships with the team by understanding and addressing individual motivation, needs, concerns. Maintains regular and consistent attendance and punctuality. Models a customer comes first attitude delivers legendary customer service, and supervises team to ensure they are delivering legendary customer service. Inspects premises to ensure cleanliness and compliance with health and sanitation regulations. Practices and leads staff in making sound business decisions to protect business assets including cash/cash equivalents, premises, records/information, and equipment. Creates and maintains a friendly atmosphere and a high level of customer service through leading by example. Assist and/or resolve customer's inquiries and complaints in a professional, timely manner while keeping the best interest of the business in mind. Maintains confidentiality of all information. Performs other duties as required. Minimum Qualifications: Three years of restaurant supervisor or management experience is required; an equivalent combination of education and experience will be considered. Must be able to obtain and maintain alcohol and food handling certifications. Must be able to successfully pass a pre-employment drug/alcohol screen and background investigation. Native American preference will be given. Knowledge, Abilities, Skills, and Certifications: Knowledgeable in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security/safety, personnel management, recordkeeping, and preparation of reports. Knowledge of management practices with the ability to motivate team members, train for success, and handle progressive disciplinary action in a fair and consistent manner Skilled in working closely with back-of-the-house teams. Ability to plan ahead, coordinate multiple tasks, and delegate while maintaining required standards of operation in daily restaurant activities. Ability to work alongside a team to reach financial goals, increase customer satisfaction, and decrease turnover. Ability to utilize high-level written and verbal communication skills, Ability to give/follow instructions and communicate with diverse staff and guests of various backgrounds and knowledge- base. Skilled in the use of modern computer software and the ability to quickly learn and oversee point-of-sale systems. Ability to be pleasant, polite in manners, and maintain a neat and clean appearance in all situations, especially under stressful situations. Ability to remain calm under stress and seek customer-centric solutions while maintaining perspective and protecting business assets. Working knowledge of point of sales operations with the ability to present multiple approaches when seeking resolution with equipment, staff, and/or customers. Ability to take initiative and use independent judgment to make sound business decisions Ability to establish and maintain working relationships with individuals of varying social and cultural backgrounds. Physical Demands: While performing the duties of this job, the employee regularly is required to sit; use hands and fingers to handle/touch/feel reach with hands and arms, and talk and hear. The employee frequently is required to walk. The employee is required to stand for long periods; and stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 25 pounds and occasionally 50 pounds. Vision abilities required by this position include depth perception, close/distance, color, peripheral vision, and the ability to adjust focus. Work Environment: Work is generally performed in a restaurant setting with a moderate noise level. Evening, holiday, and weekend hours are required.

Join Our Team at Stackers Burger Co.! Food Truck Manager Looking to bring your skills to a fast-paced and friendly environment? Stackers Burger Co. is calling your name! Located at 6901b San Antonio Drive NE in Albuquerque, NM, we're a local favorite serving up delicious burgers with a side of great vibes. We're on the hunt for enthusiastic and hardworking individuals to join our team as Shift Leaders. What You'll Do As a Food Truck Manager, you'll wear many hats and keep our operation running smoothly. Whether you're at the register, prepping ingredients, or cooking up our signature burgers, your role is essential to creating the Stackers experience our customers love. Here's a glimpse of your day-to-day: - Leading others in the following skills while working alongside your team in the following: - Cashier Duties: Greet customers with a smile, take orders accurately, and handle transactions. - Prep Work: Chop, slice, and dice! Help prepare fresh ingredients to keep the kitchen running efficiently. - Cooking: Fire up the grill and craft our mouthwatering burgers to perfection. - Teamwork: Collaborate with your team to ensure smooth service and a clean, welcoming environment. What We're Looking For We're searching for team members who bring energy, dedication, and a commitment to quality. Here's what you'll need to succeed: - Experience: At least 1 year of leadership experience in a restaurant or similar role. - Skills: Strong multitasking abilities and attention to detail. - Attitude: A positive, can-do mindset and a passion for great food and customer service. - Team Spirit: Willingness to pitch in wherever needed and work collaboratively. Why Stackers Burger Co.? At Stackers, we're more than just burgers-we're about community, teamwork, and creating a space where both our customers and employees feel valued. We take pride in our craft and believe in fostering a supportive and inclusive workplace. Ready to Join Us? If you're ready to bring your skills and enthusiasm to Stackers Burger Co., we'd love to hear from you! Apply today and let's make great food and even better memories together. We're excited to meet you!

The Assistant Store Manager with Food Service is responsible for the daily operations and success of the QSR food concept. This role ensures the QSR is well-stocked, clean, and provides excellent customer service while ensuring compliance with health & safety standards. KEY RESPONSIBILITIES: Oversee daily QSR activities to ensure smooth operations. Maintain inventory levels by accurately ordering and monitoring supplies. Ensure the QSR remains clean and organized. Provide exceptional customer service and resolve any issues promptly. Handle financial transactions accurately and efficiently. Develop, lead & support Sales Associates with Food Service All activities will be performed in support of the strategy and vision of the organization. Nothing in this restricts management's right to assign or reassign duties and responsibilities to this job at any time. All activities must comply with Equal Employment Opportunity laws, HIPAA, ERISA, and other regulations. EDUCATION AND EXPERIENCE One (1) or more years' Experience working in retail environment (Preferred) Valid Driver's License and transportation to/from bank and corporate meeting & valid vehicle insurance (Required) Food safety manager training JOB REQUIREMENTS Active Listening Demonstrating Ongoing Value Ability to Take Initiative Multitasking and Prioritization Operational Excellence Time Management Schedule flexibility is essential; managers are expected to work peak business hours, which may include nights, weekends, and holidays. Will assign tasks, follow up and counsel employees for not adhering to policies and procedures, excessive cash shortages and not performing tasks. Is responsible for continued training, education, and development of all employees in the assigned QSR. All employees will complete training according to corporate policies, procedures, and guidelines. Will help and aid in the recruitment of potential candidates. Manage and resolve customer issues and conflicts in a professional manner. Must have a form of communication to be reached. Teach and role model customer service and suggestive selling techniques. Must be able to lift, stand and remain active for the duration of the shift, with frequent movement around the store to assist customers and maintain QSR image to company standards. Responsible for unloading deliveries, organizing inventory and food supplies. While this job description aims to provide a comprehensive overview of the role, it may not detail every task or responsibility required.

Our franchise organization, , is currently seeking energetic, friendly individuals to join our team! In this entry-level, hourly management position, you are cross-trained in all skill positions within the restaurant and gain knowledge of operational tasks including ordering, receiving, storage, and menu planning. You work closely with the General and Associate Managers and complete a one-year certification program including a series of modules designed to teach in-store management skills.Our franchise organization offers benefits designed to meet the particular needs of you and your family. Golden Corral offers paid training and the opportunity for upward mobility. We are looking for hardworking individuals with some restaurant management experience who want to grow and develop with a top company.Requirements: 1-2 years experience in the food service industry, preferably in a management capacity in a high volume restaurant with diversified menu offering. Education and training associated with completion of a high school diploma and college coursework in hospitality or business is preferred. Thank you for your interest in Golden Corral. Upon completion of your online application, you may be directed to complete an additional online questionnaire that is specific to the position in which you are applying. The job opening listed on this page has been posted by an independent franchisee of Golden Corral Corporation. Golden Corral Corporation does not hire or employ any individuals at this franchise location. The franchisee will make all decisions with respect to applications for the position listed on this page. The name of the franchisee appears in this job posting. All questions concerning this job opportunity should be directed to the franchisee. Compensation: $14.00 - $16.00 per hour We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchisee, and all hiring decisions will be made by the management of this franchisee. All inquiries about employment at this franchisee should be made directly to the franchise location, and not to Golden Corral Corporate.

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.

Job Description The Kitchen Lead is responsible for leading daily operations in the commissary kitchen. This includes supervising the prep, packing, and delivery teams to ensure accurate, timely, and high-quality food production. The Kitchen Lead plays a vital role in enforcing food safety, managing prep lists and inventory, coordinating delivery logistics, and maintaining a clean, efficient, and compliant work environment. This individual must be hands-on, highly organized, and capable of directing a diverse team to meet daily goals. Key Responsibilities: 1. Team Supervision and Shift Leadership ● Supervise and lead all commissary kitchen personnel including prep cooks, packers, porters, and delivery staff. ● Assign daily responsibilities and oversee task execution to ensure all duties are completed on time and up to standard. ● Set expectations and lead by example in professionalism, cleanliness, urgency, and teamwork. ● Monitor performance, identify training needs, and provide coaching and corrective feedback when necessary. ● Enforce company policies, including uniform standards and safety protocols. ● Assist in onboarding and training of new team members. 2. Daily Prep List Management ● Review production schedules, par levels, order sheets, and inventory reports to develop accurate prep lists for the team. ● Break down prep tasks by station and assign duties based on skill level and workload. ● Adjust prep priorities in real-time based on new orders, production delays, or shortages. ● Conduct mid-shift and end-of-shift walkthroughs to confirm prep tasks are completed, labeled, and stored correctly. ● Ensure all prepped items are labeled with name, prep date, use-by date, and initials per company standards. 3. Packing and Order Staging Oversight ● Ensure accuracy and completeness of all packed goods for store fulfillment, catering orders, and wholesale accounts. ● Cross-check packing slips and prep logs to verify correct quantities and item specifications. ● Monitor packing process for consistency in portion size, container type, labeling, and product freshness. ● Ensure all orders are correctly staged for pick-up or delivery, with perishable items kept in temperature-controlled environments until dispatch. ● Coordinate with store managers or drivers regarding substitutions, shortages, or delays. 4. Delivery Coordination Support ● Confirm departure times, routes, and order accuracy with delivery drivers. ● Assist with loading vehicles and verifying that food safety (hot/cold holding) requirements are met. ● Maintain clear records of what was sent out, including backhauls and returns. ● Help troubleshoot missed items, missed routes, or vehicle issues in coordination with the Commissary Manager. 5. Inventory Management and Waste Tracking ● Conduct daily raw ingredient and finished product counts; report to manager for reordering. ● Ensure FIFO (first in, first out) is consistently practiced. ● Maintain organized dry storage, cold storage, and freezer areas with clearly labeled bins and shelving. ● Track waste, overproduction, and spoilage, and communicate trends or concerns to management. ● Provide daily updates on inventory variances and assist with weekly counts or cycle audits. 6. Food Safety and Sanitation Compliance ● Ensure all food safety and health department standards are being met at all times. ● Oversee completion of all required logs, including temperature checks, sanitizer logs, prep logs, and cleaning checklists. ● Monitor glove usage, handwashing, proper thawing/cooling techniques, and cross-contamination prevention. ● Conduct periodic internal audits and correct any violations immediately. ● Ensure daily and weekly deep cleaning tasks are assigned and completed. ● Report maintenance needs for any equipment that may pose a safety or sanitation risk. 7. Administrative and Operational Duties ● Submit all shift paperwork, including completed prep logs, temp logs, and cleaning checklists, at the end of each day. ● Attend operational meetings and participate in weekly planning with Commissary Manager and Store Managers. ● Communicate clearly via email or phone with internal departments regarding delays, changes, or special requests. ● Document team performance concerns, safety violations, or production issues for review with upper leadership. ● Identify areas for improvement in processes, workflow, or training and provide feedback to management. Qualifications ● Minimum 2 years of kitchen lead or supervisory experience, preferably in a commissary, catering production, or multi-unit support environment ● ServSafe Manager certification or equivalent (or willing to obtain within 30 days of hire) ● Ability to lead a diverse team in a high-volume, fast-paced environment ● Strong communication skills, including verbal coaching and written documentation ● Comfortable with technology such as Google Sheets, email, Jolt, or other inventory/logging systems ● Proficient in reading and scaling recipes, portioning, and batch cooking ● Ability to lift 50 lbs, stand for long periods, and work in cold or hot environments Performance Indicators ● Prep list accuracy and timeliness ● Team efficiency and accountability ● Food safety compliance and audit readiness ● Inventory accuracy and waste reduction ● Consistency in product quality and order fulfillment ● Leadership effectiveness and communication By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. 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Expectations of Leadership: * Actively support, demonstrate, and promote the company's core values. * Be approachable and engaging with fellow team members . * Demonstrate maturity through exhibiting excellent listening skills. * Make educating, inspiring, and motivating your team central to your mission. Major Responsibilities/Activities: * Ensures that all food preparation meet the established safety and health specifications and company quality standards. * Trains employees, assists in hiring, promotions, addresses employee concerns and resolves conflicts. * Ensures an adequate workforce level is available to meet production needs and is based on projections. * Assists in controlling production cost and product waste notifies Chef or variances. * Responsible for set-up, stocking and service of assigned food outlet(s) using specified methods. * Completes any required daily financial documents and reports. * Meets the attendance guidelines of the job, adheres to regulatory, departmental and company policies. * Performs other duties as assigned. Minimum Requirements: * Preference is given to qualified Santa Ana Tribal members. * High school diploma or GED. * Two-year Culinary Arts School or equivalent technical training in food and beverage. * Five years restaurant industry work, including two to three years progressive supervisory experience in food production in a hotel or chain restaurant. * Good interpersonal, customer service and communication skills along with Professional appearance. * Bi-lingual and multi-cultural experience preferred. * A smartphone capable of running company applications and communication systems is required. If a smartphone is not provided by the company, a candidate or employee may be provided a smartphone of the company's choice, through a payroll deduction program. * Obtain New Mexico liquor server's license and a Food Handlers card within 90 days of hire. Essential Mental Functions The essential mental functions described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. * Maintains a strict level of confidentiality regarding company information. * Must be able to work independently and exercise good judgment in handling a variety of situations. * Must have excellent problem-solving abilities. * Must be a detail oriented, organized individual with the ability to multi-task. * Must be able to work in a fast-paced environment. * Must be able to deal with stressful situations in a professional manner. * Display strong verbal and written communication skills. * Proven ability to handle conflict situations. * Must be a Team Player. Essential Physical Functions The essential physical functions described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. * While performing the duties of the position, the employee is frequently required to stand, walk, turn, bend, use hands and fingers to handle and feel, reach with hands and arms, talks, and hear. * Must regularly lift and /or move up to 50 pounds, frequently lift and/or move up to 100 pounds and occasionally lift and/or move more than 100 pounds. * Must be able to walk and stand for extended periods of time. * Must be able to work well in fast paced, customer-oriented environment. * Physical ability to safely perform the essential job functions of the position. Equipment Used: * Standard commercial restaurant and kitchen equipment. * POS * Smartphones, computers, laptop computers, and other traditional office equipment as required. Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Employee's duties are performed indoors in a climate controlled non-smoking environment.