Kitchen manager jobs in Rochester, NY

Job Description JOIN A GREAT TEAM!!! $60,000 - $70,000 Plus benefits! Qualifications 2+ Full-Service restaurant management experience required 2+ years of BOH experience required Knowledge of inventory and budgeting required High School diploma or equivalent Benefits Competitive pay with bonus program Kitchen Manager compensation range: $60,000 - $70,000 per year Medical, telemedicine, dental and vision insurance HSA, FSA and Dependent Care FSA Company paid short-term and long-term disability insurance Company paid life insurance Generous PTO and Sick Hours 401 K retirement plan Employee assistance and training program Employee meal program and discounts on Dino merch Work/Life balance Fast-Paced work environment Fun and engaging work place Internal growth/promotions Chance to be part of a great team! Responsibilities The Kitchen Manager's role is to provide uncompromised excellence at all times, making the Guest and the Bar-B-Que the heart and passion of all they do Ensures the greatest degree of Hospitality to the Guests Ensures consistent execution of all BOH systems and profitability by providing and ensuring quality training, coaching, and follow-through Knowledge and practical application of all Kitchen (Expo, Smokehouse, prep and line quality identifiers and standards) and Dining Room systems and operations (ToGo, Host, Bar, and service standards)

This is an important food service position involving responsibility for the supervision, coordination and participation in the preparation, cooking and service of hot and cold foods to students and faculty in a school lunch room or cafeteria. The work is performed under the general supervision of a Food Service Director or other higher-level food service staff member. Direct supervision is exercised over Cooks, Assistant Cooks and Food Service Helpers. Does related work as required. Responsibilities (All need not be performed in a given position. Other related activities may be performed although not listed.) Supervises and coordinates the activities of workers engaged in preparing, cooking and serving meals; Participates in the preparation, cooking and service of meals; Supervises the preservation and storage of food; Requisitions food and supplies; Coordinates and insures adherence to safety and sanitary procedures in the food preparation area; Supervises and participates in the cleaning of kitchen, serving, storage and dining areas; Supervises and participates in the cleaning and care of kitchen equipment; Supervises the training of kitchen staff involved in food preparation, cooking or serving; Maintains records on inventory, production and sales; Maintains time and payroll records; Plans work schedules; Oversees Free and Reduced Lunch Program at school. FULL PERFORMANCE KNOWLEDGES, SKILLS, ABILITIES AND PERSONAL CHARACTERISTICS: Good knowledge of the proper methods for preparing, cooking and serving quality food in large quantities and for storing and preserving food; good knowledge of the principles of nutrition and a balanced diet; good knowledge of the proper care and operation of kitchen utensils, equipment and appliances; good knowledge of the sanitary and safety principles and practices applicable to food production and serving; working knowledge of cleaning methods and the use of cleaning supplies for appliances, equipment and food preparation and serving areas; ability to plan, assign and review the work of others; ability to establish and maintain effective relationships with others; ability to maintain an inventory; record keeping ability; ability to follow menus, recipes and simple oral and written directions; resourcefulness; cleanliness; physical condition commensurate with the demands of the position. Qualifications EITHER: (A) Graduation from a regionally accredited or New York State registered college or university with an Associates degree in Food Service Administration, plus one (1) year of paid full time or its part time equivalent experience in the preparation and cooking of a complete menu of foodstuffs for consumption on a large scale for a restaurant, hotel or institution, other than short order or fast food; OR, (B) Graduation from high school or possession of a high school equivalency diploma, plus three (3) years of paid full time or its part time equivalent experience in the preparation and cooking of a complete menu of foodstuffs for consumption on a large scale for a restaurant, hotel or institution, other than short order or fast food, OR, (C) An equivalent combination of training and experience as defined by the limits of (A) and (B) above. NOTE: Where the educational requirement is not met, additional experience as described in (A) may be substituted on a year for year basis. SPECIAL REQUIREMENTS: Depending on the position duties, candidates for employment with the Monroe County Government will be required to pass a pre-employment drug test. SPECIAL REQUIREMENT FOR APPOINTMENT IN SCHOOL DISTRICTS AND BOCES: Per Chapter 180 of the Laws of 2000, and by Regulations of the Commissioner of Education, to be employed in a position designated by a school district or BOCES as involving direct contact with students, a clearance for employment from the State Education Department is required.

As a community, the University of Rochester is defined by a deep commitment to Meliora - Ever Better. Embedded in that ideal are the values we share: equity, leadership, integrity, openness, respect, and accountability. Together, we will set the highest standards for how we treat each other to ensure our community is welcoming to all and is a place where all can thrive. Job Location (Full Address): 601 Elmwood Ave, Rochester, New York, United States of America, 14642 Opening: Worker Subtype: Regular Time Type: Full time Scheduled Weekly Hours: 40 Department: 500070 Food & Nutrition Svcs-Staff Work Shift: UR - Rotating (United States of America) Range: UR URG 107 H Compensation Range: $23.06 - $32.29 The referenced pay range represents the minimum and maximum compensation for this job. Individual annual salaries/hourly rates will be set within the job's compensation range, and will be determined by considering factors including, but not limited to, market data, education, experience, qualifications, expertise of the individual, and internal equity considerations. Responsibilities: Supervises employees involved in food preparation for patients and cafeteria customers and in food assembly for and delivery to patients. SPECIFIC RESPONSIBILITIES: - Interviews, hires, orients and coordinates training of new employees. Plans work schedules and assures adequate daily staffing for areas of responsibility. Handles time reporting and associated record keeping. Recognizes employees. Evaluates performance. Performs disciplinary action. Discharges subordinates when necessary. Attends employee grievances and NYS unemployment hearings as requested. - Supervises the following areas to assure that sanitation requirements, quality standards and department goals are met and that the work is completed in a timely and cost effective manner: food inventorying, ordering, receiving, storage and distribution; hot and cold food production; ingredient control; diet office; patient tray assemble and delivery; patient snack and unit food stock assembly and delivery; ware washing; and kitchen sanitation. - Forecasts and orders food and supplies from external purveyors for patient and cafeteria menus using both manual and computer systems. Assures that adequate food supplies are received (or appropriate alternate arrangement are made) in a timely manner to meet the needs of their respective customers while controlling food waste. - Participates in collecting quality control and quality assurance data to meet requirements of New York State Department of Health, JCAHO and departmental standards. Examples: food scale reliability, recipe yields and taste, food and equipment temperature maintenance, accuracy of tray/supply assembly, appropriateness of portion sizes and timeliness of patient food delivery. - Coordinates maintenance of food service equipment in the main kitchen and on patient units. - Conducts routine operational meetings with employees. Schedules employees for, conducts and attends in-service programs, as appropriate. Conducts monthly classes for USA's regarding the food service aspect of their job. - Handles patient food-service related problems that are not solved by the usual procedures or timeliness. Uses available resources to advise patient units of charges to trays corresponding to changed patient diets. - Maintains security of food products and hospital property by limiting traffic through the main kitchen to authorized staff, locking doors and storage areas according to schedules, ect. Makes recommendations for the annual capital budget process. - Assists in guiding dietetic students according to defined learning objectives. REQUIREMENTS: High school diploma and 1-2 years of experience or equivalent combination of education and experience. Food service experience in a health care setting preferred. The University of Rochester is committed to fostering, cultivating, and preserving an inclusive and welcoming culture to advance the University's Mission to Learn, Discover, Heal, Create - and Make the World Ever Better. In support of our values and those of our society, the University is committed to not discriminating on the basis of age, color, disability, ethnicity, gender identity or expression, genetic information, marital status, military/veteran status, national origin, race, religion, creed, sex, sexual orientation, citizenship status, or any other characteristic protected by federal, state, or local law (Protected Characteristics). This commitment extends to non-discrimination in the administration of our policies, admissions, employment, access, and recruitment of candidates, for all persons consistent with our values and based on applicable law.

This position works as part of the Brockport Auxiliary Service Corporation (BASC) Leadership Team and provides comprehensive leadership for all aspects of a self-operated food service campus dining program directly impacting the student experience and campus community. This position will ensure high-quality dining experiences that support the health, well-being, and satisfaction of students, faculty, staff, and campus guests. This leadership role is responsible for strategic planning, budgeting, staff management, vendor relations, compliance with health and safety standards, culinary innovation and the implementation of sustainable and inclusive dining initiatives. Essential Functions: Strategic Leadership/ Staff Development - 35% This position holds comprehensive responsibility for the strategic, financial, and operational leadership of Dining Services. Establishes and communicates the vision and long-range planning for a multi-faceted program, driving culinary innovation, ensuring fiscal health, and championing a culture of operational excellence and inclusivity and leads management team in development and implementation of operating plans to achieve that vision Oversee the development of staff, and in conjunction with HR, the recruitment of staff. Works with HR staff to manage labor and employee relations. Plan, manage, and administer the large-scale dining services budget, ensuring cost-effectiveness, profitability, and operational excellence Drive innovation by integrating emerging culinary trends and technology to reduce waste, conserve resources, and enhance operational efficiencies. Champion BASC's commitment to sustainability by executing the department's ongoing Sustainability Plan, and SUNY/State Executive Orders Fosters a positive work environment focused on teamwork, accountability, and professional growth. Hires, trains, supervises, and evaluates direct reports. Develop management teams to be effective strategic leaders. Provides timely constructive feedback in behavioral and technical competencies and goals for reporting management staff. Implements management and staff development, training and recognition programs. Meet regularly with direct reports and dining management team to share and gather information. Routinely visits each dining area. Works collaboratively to develop food service policies and quality standards. Is actively involved in food service industry associations and activities. Keeps abreast of current higher education and food service trends and communicates them to the team. Oversees scheduling of employees and dining services management team to meet the needs of the operations and compliance with Union employee contract. Operational Oversight - 35% Manage day-to-day operations across all campus dining venues, including residential dining halls, retail food outlets, and catering services, and concessions operations. Ensure high standards of food quality, presentation, safety and sanitation, and customer service. Develop and implement efficient workflows, staffing models, and service strategies. Assess current programs and implement new programs and services. Follows current trends in campus dining and nutrition. Provides for oversight of inventory management, pricing, sanitation, and food service equipment and employee safety. Communicates and collaborates verbally and in writing with corporate management and campus community regarding meal plan design, pricing, services, menus, and hours and locations of services. Participates on various relevant committees and meets with students as needed. Provides oversight and direction to the Dining management team for all dining related responsibilities and works one-on-one with direct reports. Ensures compliance with local, state, and federal food safety and sanitation regulations. Develop and promote sustainable practices, such as waste reduction, local sourcing, and environmentally responsible packaging. Financial Oversight - 15% Oversee dining service budgets including planning, fiscal management and revenue and expense budgets. Monitors food, labor, and operational costs to achieve financial goals. Collaborates with senior leadership to establish, review and develops financial reports and makes necessary adjustments in operations to manage costs. Monitors and approves expenditures. Participates in the development of and recommends dining plans and rates. Recommends development and expansion of revenue sources. Develop long-term plans to enhance dining services aligned with BASC's strategic initiatives. Plans and implements capital projects. Participates in feasibility studies and makes recommendations on design, startup, renovation and discontinuation of operations. Assists in the development of capital budgets and funding plans. Works with Operations Support Manager to leverage campus contracts and negotiate with vendors and distributors to advance sustainable procurement, including preferences for supplier traceability and local sourcing. Customer Relations & Community Engagement - 10% Collaborate with student organizations and university departments to ensure dining services meet evolving student needs. Address feedback and survey results to improve satisfaction and inclusivity. Work collaboratively with Marketing Department to develop events and programs that support campus life (e.g., themed meals, wellness programs, sustainability efforts). Coordinates with campus partners to provide excellence in dining experience for visiting groups and recruitment events. Participates in Campus open houses and Orientation presentations. Coordinates summer dining services contracts with customers, accounting department, and BASC business office. Serves as point of contact for customer service issues. Other -5% As a member of the BASC senior leadership team, attends meetings, writes reports, assists with other departments, events and initiatives within the college, and supports student success. Follows all BASC policies and procedures, including safety policies. Promotes a culture of safety across the organization. Performs other duties as assigned. Education and Training: Bachelor's degree in hospitality management or business administration, advanced degree preferred. Any combination of education and experience that demonstrates an ability to do the job will be considered. Work Experience: Minimum 8 years of progressively responsible experience in food and beverage operations management, with minimum 5 years of responsibility and accountability in a senior leadership position. Strong leadership, administrative and service management skills required. Extensive experience in high volume and superior quality operations required. Significant university dining services experience preferred. Licensure/Certification: Valid driver's license in good standing preferred. ServSafe certification. Physical Demands: Ability to lift, move and/or maneuver up to 20 lbs. on an occasional basis. Good visual acuity for reading reports, computer work, etc. Ability to move around the campus in order to evaluate service, employees and meet with customers. Skills/Abilities: Knowledge of and ability to use a computer and required computer systems. Adept in the use of food service software and Microsoft Office Suite applications. Experience with Gmail preferred. Demonstrated understanding of accounting and financial reporting. Demonstrated ability to lead and direct large teams; strong interpersonal skills required. Demonstrated ability to communicate effectively with others both orally and in writing. Work Environment: Typical Office: temperature changes by season, office equipment hazards, noise. Typical Kitchen: exposure to heat, flame, chemicals, knives

(Resume and civil service application required) This is an important supervisory position responsible for the coordination of food services in a school cafeteria to ensure high standards of nutrition and nutrition education, food production and student service. The employee reports directly to and works under general supervision of the Director of School Food Services. Direct supervision is exercised over Cooks, Cook Managers and Food Service Helpers. Does related work as required. Graduation from high school or possession of a high school diploma, plus EITHER: (A) Possession of an Associates degree (or 60 credit hours) in food administration, nutrition, dietetics, or a closely related field, plus one (1) year paid full-time or its part-time equivalent experience in supervising or managing a cafeteria or a food service establishment; OR, (B) Three (3) years paid full-time or its part-time equivalent experience dealing with food administration, nutrition, dietetics, or food preparation, one (1) year of which shall have involved supervising or managing a cafeteria or food service establishment; OR, (C) Any equivalent combination of training and experience as defined by the limits of (A) and (B) above. SPECIAL REQUIREMENTS: Depending on the position duties, candidates for employment with the Monroe County Government will be required to pass a pre-employment drug test. NOTE: Additional college level training cannot be substituted for the minimum experience requirement. SPECIAL REQUIREMENT FOR APPOINTMENT IN SCHOOL DISTRICTS AND BOCES Per Chapter 180 of the Laws of 2000, and by Regulations of the Commissioner of Education, to be employed in a position designated by a school district or BOCES as involving direct contact with students, a clearance for employment from the State Education Department is required. (All need not be performed in a given position. Other related activities may be performed although not listed): Supervises and assists in several or all of the activities of receiving, storing, handling, preparing and serving food in accordance with federal, state and local standards; Conducts orientation sessions, plans daily work schedules, provides training and evaluates food service personnel; Plans and evaluates nutritionally sound menus incorporating time saving production techniques, effective merchandising and nutrition education activities Assumes responsibility for collecting, tallying, recording and depositing the daily cash receipts of the cafeteria; Prepares and maintains all required records, utilizing an automated system when possible; Maintains systems of inventory, cost control and filing; Directs the purchase or recommends purchases of food supplies and equipment according to established specifications and procedures; Communicates concerns to appropriate supervisor about policies and procedures relating to all food service employees; Assures that sanitation and safety practices in all phases of the school food service operation meet established standards; Promotes student and staff satisfaction by merchandising and serving meals in an attractive manner; Involves students, staff and the community in school food service activities. FULL PERFORMANCE KNOWLEDGE, SKILLS, ABILITIES, AND PERSONAL CHARACTERISTICS: Good knowledge of the fundamentals of nutrition as it pertains to a school food service program; good knowledge of Federal, State and local laws governing the provision of food services within a school district; good knowledge of sanitary principles and procedures in the preparation, storage and service of food in large quantities; working knowledge of menu planning, purchasing procedures, the handling and inspection of foods, nutrition education and promotion, serving procedures and merchandising of meats; working knowledge of the proper maintenance of kitchen equipment and utensils; supervisory ability; ability to assign work, train and evaluate a food service staff; ability to evaluate menus for nutrient content, appearance and student acceptance; ability to set up or revise systems for increased efficiency; ability to do mathematical computations; ability to keep records; ability to establish and maintain effective working relationships with others; initiative; cleanliness; dependability; integrity; physical condition commensurate with the demands of the position.

Position Summary: This position works as part of the Brockport Auxiliary Service Corporation (BASC) Leadership Team and provides comprehensive leadership for all aspects of a self-operated food service campus dining program directly impacting the student experience and campus community. This position will ensure high-quality dining experiences that support the health, well-being, and satisfaction of students, faculty, staff, and campus guests. This leadership role is responsible for strategic planning, budgeting, staff management, vendor relations, compliance with health and safety standards, culinary innovation and the implementation of sustainable and inclusive dining initiatives. Essential Functions: Strategic Leadership/ Staff Development - 35% This position holds comprehensive responsibility for the strategic, financial, and operational leadership of Dining Services. Establishes and communicates the vision and long-range planning for a multi-faceted program, driving culinary innovation, ensuring fiscal health, and championing a culture of operational excellence and inclusivity and leads management team in development and implementation of operating plans to achieve that vision Oversee the development of staff, and in conjunction with HR, the recruitment of staff. Works with HR staff to manage labor and employee relations. Plan, manage, and administer the large-scale dining services budget, ensuring cost-effectiveness, profitability, and operational excellence Drive innovation by integrating emerging culinary trends and technology to reduce waste, conserve resources, and enhance operational efficiencies. Champion BASC's commitment to sustainability by executing the department's ongoing Sustainability Plan, and SUNY/State Executive Orders Fosters a positive work environment focused on teamwork, accountability, and professional growth. Hires, trains, supervises, and evaluates direct reports. Develop management teams to be effective strategic leaders. Provides timely constructive feedback in behavioral and technical competencies and goals for reporting management staff. Implements management and staff development, training and recognition programs. Meet regularly with direct reports and dining management team to share and gather information. Routinely visits each dining area. Works collaboratively to develop food service policies and quality standards. Is actively involved in food service industry associations and activities. Keeps abreast of current higher education and food service trends and communicates them to the team. Oversees scheduling of employees and dining services management team to meet the needs of the operations and compliance with Union employee contract. Operational Oversight - 35% Manage day-to-day operations across all campus dining venues, including residential dining halls, retail food outlets, and catering services, and concessions operations. Ensure high standards of food quality, presentation, safety and sanitation, and customer service. Develop and implement efficient workflows, staffing models, and service strategies. Assess current programs and implement new programs and services. Follows current trends in campus dining and nutrition. Provides for oversight of inventory management, pricing, sanitation, and food service equipment and employee safety. Communicates and collaborates verbally and in writing with corporate management and campus community regarding meal plan design, pricing, services, menus, and hours and locations of services. Participates on various relevant committees and meets with students as needed. Provides oversight and direction to the Dining management team for all dining related responsibilities and works one-on-one with direct reports. Ensures compliance with local, state, and federal food safety and sanitation regulations. Develop and promote sustainable practices, such as waste reduction, local sourcing, and environmentally responsible packaging. Financial Oversight - 15% Oversee dining service budgets including planning, fiscal management and revenue and expense budgets. Monitors food, labor, and operational costs to achieve financial goals. Collaborates with senior leadership to establish, review and develops financial reports and makes necessary adjustments in operations to manage costs. Monitors and approves expenditures. Participates in the development of and recommends dining plans and rates. Recommends development and expansion of revenue sources. Develop long-term plans to enhance dining services aligned with BASC's strategic initiatives. Plans and implements capital projects. Participates in feasibility studies and makes recommendations on design, startup, renovation and discontinuation of operations. Assists in the development of capital budgets and funding plans. Works with Operations Support Manager to leverage campus contracts and negotiate with vendors and distributors to advance sustainable procurement, including preferences for supplier traceability and local sourcing. Customer Relations & Community Engagement - 10% Collaborate with student organizations and university departments to ensure dining services meet evolving student needs. Address feedback and survey results to improve satisfaction and inclusivity. Work collaboratively with Marketing Department to develop events and programs that support campus life (e.g., themed meals, wellness programs, sustainability efforts). Coordinates with campus partners to provide excellence in dining experience for visiting groups and recruitment events. Participates in Campus open houses and Orientation presentations. Coordinates summer dining services contracts with customers, accounting department, and BASC business office. Serves as point of contact for customer service issues. Other -5% As a member of the BASC senior leadership team, attends meetings, writes reports, assists with other departments, events and initiatives within the college, and supports student success. Follows all BASC policies and procedures, including safety policies. Promotes a culture of safety across the organization. Performs other duties as assigned. Education and Training: Bachelor's degree in hospitality management or business administration, advanced degree preferred. Any combination of education and experience that demonstrates an ability to do the job will be considered. Work Experience: Minimum 8 years of progressively responsible experience in food and beverage operations management, with minimum 5 years of responsibility and accountability in a senior leadership position. Strong leadership, administrative and service management skills required. Extensive experience in high volume and superior quality operations required. Significant university dining services experience preferred. Licensure/Certification: Valid driver's license in good standing preferred. ServSafe certification. Physical Demands: Ability to lift, move and/or maneuver up to 20 lbs. on an occasional basis. Good visual acuity for reading reports, computer work, etc. Ability to move around the campus in order to evaluate service, employees and meet with customers. Skills/Abilities: Knowledge of and ability to use a computer and required computer systems. Adept in the use of food service software and Microsoft Office Suite applications. Experience with Gmail preferred. Demonstrated understanding of accounting and financial reporting. Demonstrated ability to lead and direct large teams; strong interpersonal skills required. Demonstrated ability to communicate effectively with others both orally and in writing. Work Environment: Typical Office: temperature changes by season, office equipment hazards, noise. Typical Kitchen: exposure to heat, flame, chemicals, knives

Job Description High end Private Golf Club seeking a Private Event Manager - A key contributor to the successful outcome of member, member sponsored and club events. It is his/her responsibility to ensure detailed planning from the beginning to the execution of each event, to result in a memorable and pleasurable experience for the member and guests of our club.

Job Description Lead the Way as Our Food Truck Manager! Are you passionate about food, love working with people, and thrive in a fast-paced environment? Melt Truck, a beloved food truck located in Rochester, NY, is looking for a motivated and organized Food Truck Manager to join our team. If you're ready to take the wheel (literally and figuratively) and help deliver delicious experiences to our customers, we'd love to hear from you! What You'll Do: As our Food Truck Manager, you'll be at the heart of our operations, ensuring everything runs smoothly and efficiently. Your responsibilities will include: - Managing the day-to-day operations of the food truck, from prep to service. - Overseeing food preparation and ensuring quality standards are met. - Providing excellent customer service and creating a welcoming atmosphere for guests. - Supervising and supporting team members to maintain a positive and productive work environment. - Ensuring cleanliness, organization, and adherence to health and safety regulations. - Assisting with scheduling, cash handling, and other administrative tasks as needed. What We're Looking For: We're seeking someone who is: - Enthusiastic and passionate about food and customer service. - Highly organized and able to juggle multiple responsibilities. - A natural leader who can motivate and guide a team. - Comfortable working in a fast-paced, high-energy environment. - Willing to learn and grow with us-no prior experience required! Ready to Apply? If this sounds like the perfect fit for you, don't wait-apply today and let's get MELTING! We can't wait to meet you and see how you can help Melt Truck continue to serve up smiles and great food in Rochester, NY. By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Job Description Company: Chick-fil-A Irondequoit Owner/Operator Bill Kaser is a Rochester native; in fact, he grew up 5 miles from where the restaurant is located! After a 15-year career with Xerox, he set his sights on becoming a business owner and making an impact in the community he grew up in by becoming a Chick-fil-A restaurant Operator Chick-fil-A is the fastest growing Quick Service Restaurant in the nation Chick-fil-A has the highest customer service satisfaction scores for 10 consecutive years Chick-fil-A is on Forbes Lists for: Best Customer Service (2025), Customer Experience All Stars (2024), America's Dream Employers (2025), Best Brands For Social Impact (2023), Best Employers for Women (2023), America's Best Large Employers (2023), The Halo 100 (2022) Chick-fil-A has awarded $191 million in team member scholarships since 1973, with $26 million total awarded to 14,000+ winners in 2024 Value and Appreciate Employees Health Insurance Paid Vacation Tuition Discounts at Over 100 Colleges Never work on Sundays Excellent Career Advancement Opportunities Overtime Available Opportunity We are looking for an enthusiastic Restaurant Manager to join our team at Chick-fil-A. This “hands-on” management opportunity is designed to give you a career in the most highly-esteemed restaurant chain in the nation. This leadership opportunity provides autonomy, allowing you to take ownership in generating results and impacting the lives of both your team and guests. You will work alongside a successful Franchisee while receiving unprecedented support from one of the most successful brands in the country. Your Impact Delivering operational excellence & coordinating with other leaders to deliver remarkable results across all areas of the restaurant Building high performance teams, identifying and coaching leaders for both Front of House and Back of House operations Managing a team of 100+, creating an inspiring vision, coaching and holding people accountable to high standards Increasing profitability through implementing procedures to reduce costs, increase productivity, & promote sales Maintaining a work environment that ensures and promotes food & team safety Increasing overall restaurant results, working cross-functionally with other department leaders through attending weekly meetings and setting high-level collaborative goals Background Profile 3 years of Leadership experience Bachelor's Degree (preferred) Hospitality experience (preferred) Proven track record of developing others Passion for Chick-fil-A's values Apply now and you will be contacted ASAP.

Job Description Inspire Teams | Elevate Service | Lead with Passion Restaurant Manager Status: Full-Time Compensation: $62,000-$68,000 + Bonus Potential up to $25k per year (eligible for bonus every 4 weeks) Benefits: Medical, Dental, Vision, Disability, meals, and 401(k) retirement plan offered We're looking for an experienced and passionate Restaurant Manager to lead an established full-service restaurant in Canandaigua, NY This is an opportunity to take full ownership of front-of-house operations and drive success through great hospitality, team development, and operational excellence. As Restaurant Manager, you'll lead the restaurant with confidence, ensure exceptional guest experiences, and create a positive, performance-driven culture. You'll be empowered to make a true impact-this is your restaurant to run. What You'll Do Lead daily restaurant operations with a hands-on, service-first approach Ensure a consistent, outstanding guest experience through high hospitality standards Hire, train, and develop front-of-house team members and leaders Manage scheduling, labor control, and front-of-house performance metrics Drive sales and profitability through creative initiatives and operational efficiencies Maintain strong communication and collaboration across all departments Oversee cash handling, safety, and compliance procedures What You Bring 1-3+ years of leadership experience in a full-service restaurant or bar (full service Corporate Style Restaurants are preferred) Strong interpersonal and communication skills High standards for service and guest satisfaction Proven ability to build and lead high-performing teams A dedication to developing hourly & management Team Members Organized, results-oriented, and calm under pressure Experience with performance coaching and labor management Seasoned with tasks such as P&L, food and labor cost, inventory management, staff development/training Commitment to inclusion, mentorship, and professional growth A passion for service and commitment to serving great food to our guests Why You'll Love It Competitive salary up to $68,000 First-year bonus potential up to $25,000 Up to 5 weeks of vacation each year based on tenure (eligible for 1st week after just 4 months) Eligible for 2 weeks paid sick leave each year Paid days off for Bereavement, Maternity, and Paternity leave 6th day pay for working over a 5-day workweek: Paid 1/5 of your weekly salary if needed to work an extra day Closed on the 4 MAJOR HOLIDAYS; Easter, Thanksgiving, Christmas Eve, and Christmas day Manager's uniforms are paid for by the company (Belts, shoes, shirts, pants, & hats) Apply now to lead the charge! Join a team that invests in your growth, supports your career goals, and celebrates your wins. As part of our recruiting process, we may contact you regarding positions we feel are a good fit or engage with you via SMS text message. By clicking to submit your application, we have your consent to communicate via SMS text message moving forward. Message and data rates may apply, depending on your mobile phone service plan. For more help reply “HELP” to your texts or you can opt-out by replying STOP.

An Assistant Restaurant Manager is generally responsible for supporting the Restaurant Manager (“RM”), Shift leaders and Team. They perform all duties of the Restaurant Manager in their absence. Primary duties generally include floor operations, and Brand Training programs. Generally responsible for providing strong, positive leadership to his/her team to deliver great friendly guest experiences, operational excellence and for helping to build profitable top line sales of a single restaurant. They support the Restaurant Manager in the overall operation of the restaurant according to standards, Indus policies and procedures and in compliance with all applicable laws. Essential Duties and Responsibilities: Able to perform all responsibilities of restaurant team members Lead team meetings, along with Restaurant Manager Oversee Brand Training Programs, schedule and train team and shift lead staff Ensure Brand standards, recipes and systems are executed Create and maintain a guest focused culture in the restaurant Review guest feedback results and implement action plans to drive improvement Communicates restaurant priorities, goals, and results to restaurant team members Execute along with RM, new product rollouts including training, marketing, and sampling where applicable Execution of Point of Purchase instore set up by Brand standards Maintain a safe, secure, and healthy environment by following and enforcing safety, food safety, and sanitation requirements and complying with all applicable laws Control costs to help maximize profitability Completion of inventory on a periodic basis as determined by Indus policy Support RM in completion of weekly labor schedule ensuring all shifts are staffed to meet guest demand and service standards Support RM in assigning staff and deployment Support RM in completion of supplier and other vendor orders Maintain strict confidentiality of sensitive information, ensuring compliance with company policies and applicable privacy regulations Conduct self and team member performance assessments Ensure restaurant budget is met as determined by operations above-unit leadership Manages cash over/short in restaurant and ensures team members are following Indus' cash management policies Handle cash deposits and go to the bank daily during bank hours Engages with Brands Field Operations team as appropriate Requirements Qualifications Minimum High School Diploma or GED Flexible schedule, including days/evenings, weekends, and holidays 1-2 years of experience in the Quick Service Restaurant industry or retail environment Physical Demands The associate must be able to move/lift up to 20 lbs. Why Join Indus Hospitality Group? At Indus Hospitality Group, we offer a dynamic work environment that fosters growth, innovation, and collaboration. Our team provides exceptional service and creates memorable experiences for both our guests and employees. Joining us means being part of a supportive, inclusive culture where your contributions are valued, and your career development is a priority. We are committed to providing you with opportunities for personal and professional growth, ensuring that you have the tools and resources to thrive in your role. If you are a self-motivated, detail-oriented individual with a passion for recruitment, we invite you to apply for this exciting opportunity to make a meaningful impact on our team and help shape the future of our organization. Come grow with us at Indus Hospitality Group!

Food Service/Cook Manager Additional Information: Show/Hide Hours Per Day: 8.00 (6:00 - 2:30) Work Year: 10 Months -- Off during school breaks. Minimum Pay Rate: $20.50/Hour Classification: Non-Competitive Candidates hired for this position are eligible to receive a $1,000 Sign-On Bonus. Contact the Human Resources Department at ************** for more information. Sign-on payments will be made after the candidate has worked in the position they were hired for, based on the below schedule: * $400 paid after 60 days of work. * $300 paid after 120 days of work. * $300 paid after 180 days of work PRIMARY RESPONSIBILITY: This is an important food service position involving responsibility for the supervision, coordination and participation in the preparation, cooking and service of hot and cold foods to students and faculty in a school lunch room or cafeteria. The work is performed under the general supervision of a Food Service Director. Direct supervision is exercised over Cooks, Assistant Cooks and Food Service Helpers. Does related work as required. JOB RESPONSIBILITIES: (All need not be performed in a given position. Other related activities may be performed although not listed.) * Supervises and coordinates the activities of workers engaged in preparing, cooking, and serving meals. * Participates in the preparation, cooking, and serving of meals. * Supervises the preservation and storage of food. * Orders food and supplies. * Coordinates and insures adherence to safety and sanitary procedures in the food preparation area. * Supervises and participates in the cleaning and care of kitchen equipment. * Supervises the training of kitchen staff, has responsibility for evaluating building employees. * Maintains records of inventory, production, daily meal counts and sales. * Maintains time and payroll records. * Plans work schedule. * Understands and operates computerized cash register system. * Catering large events. QUALIFICATIONS: * Either: A. Graduation from a regionally accredited or New York State registered college or university with an Associate's degree in Food Service Administration, plus one (1) year of paid full-time or its part-time equivalent experience in the preparation and cooking of a complete menu of foodstuffs for consumption on a large scale for a restaurant, hotel or institution, other than short order or fast food; OR, B. Graduation from high school or possession of a high school equivalency diploma, plus three (3) years of paid full-time or its part-time equivalent experience in the preparation and cooking of a complete menu of foodstuffs for consumption on a large scale for a restaurant, hotel or institution, other than short order or fast food, OR , C. An equivalent combination of training and experience as defined by the limits of (A) and (B) above. NOTE: Where the educational requirement is not met, additional experience as descibed in (A) may be substituted on a year-for-year basis. * The ability to work independently and manage time effectively. * The ability to work collaboratively with peers and colleagues. * The ability to carry out oral and written instructions. * Displays a positive attitude and builds healthy relationships with students, staff and families. * Servsafe Certified (desired qualification or willing to obtain after permanent hire). * Ability to supervise staff. * Knowledge of the principles of nutrition and a balanced diet. * Understand meal components for reimbursable breakfasts and lunches. * Understanding of basic food safety and sanitation. * Possess the basic computer skills necessary to perform management duties. * Daily attendance is expected. SPECIAL REQUIREMENTS: If you are appointed, you will be required to have a valid license to operate a motor vehicle in New York State or otherwise demonstrate your capacity to meet the transportation needs of the job. FLSA: Non-Exempt

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable FOOD SERVICE OPERATIONS DIRECTORS. IS NOT LOCAL. You will be living abroad on-site for the term of the contract. This is a HANDS-ON & demanding position!! All lead staff will live on site at the job location - Room, Board, & Travel Expense Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. 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. The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership. This job requires initiative, leadership, hands-on self-reliance, and judgment. Duties & Responsibilities: Perform all duties toward the goal of providing excellent guest service in an efficient manner Develop effective schedules for the staff based on levels of business and budgetary guidelines Schedule and coordinate all side work for personnel Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation Maintain appearance and uniform standards Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation Work with the chef on duty in maintaining high standards of food presentation and sanitation Train and develop all FOH dining personnel Provide ongoing feedback to all service personnel concerning standards and performance Communicate with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation Frequently interact with diners for general feedback Ensures the dining hall is open and prepared 15 minutes prior to service Implements a checklist system to facilitate the dining hall throughout the day. Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources Is knowledgeable of all menus and specifications Maintain constant follow up with dining hall standards Follows company standards for safety practices to minimize risk to self and others Responsible for daily reporting Effectively communicates with subordinates, co-workers, and supervisors Able to motivate and foster a positive work environment Attend related in-service training and staff meetings Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies Professionally Interact with Campers, Staff, & Parents Control Inventory Place Orders 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 Use weights and measures to properly execute recipes Prepare all menu items and special request events Follow standardized recipes Ensure that production is accurate in timing, quantity, quality, and plating Actively lead in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production Estimate production needs, establishes par levels, orders adequate supplies, and maintains inventory Places accurate food orders ahead of time Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events Assist in developing and tasting recipes Assist in planning menu Recommends equipment purchases May act as a Front of House supervisor when necessary Qualifications & Experience: 4+ years Commercial Kitchen Experience in a Lead Role Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to Self-Motivate High Level Computer Literacy Recognize and Uphold Health Department Standards Able to both lead a team & take direction Minimum 6-day work 70-hour 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 lift and carry 50 pounds Must be able to bend, stretch, and reach for extended period of time Must be ServSafe Manager Certified Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Ability to work under pressure in environments that are above/below average temperatures Must be able to cook from scratch Institutional and batch cooking experience - Highly Desired 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 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 McDonald's restaurants are staffed by great people, and right now we're looking for more of them. People interested in satisfying careers with competitive benefits. People interested in growing and advancing. People with lots to offer. People like you. If you're interested (and we sure hope you are), let's get together. Requirements: Managers lead shifts every week, making sure customers get a fast, accurate, friendly experience every visit. A Swing Manager provides leadership to crew and other managers during a shift to ensure great Quality, Service and Cleanliness to customers. Shift Managers perform a variety of tasks, which may include planning for each shift, monitoring performance during the shift, taking action to ensure the team is meeting McDonald's standards, monitoring safety, security, and profitability, and communicating with the next Shift Manager to help prepare him/her to run a great shift, too. Shift Managers may also be responsible for meeting targets during their shifts and for helping their assigned Departments meet their goals. As a Swing Manager, you may be responsible for: Food Safety Internal Communication Inventory Management Daily Maintenance and Cleanliness Managing Crew Quality Food Production Exceptional Customer Service Safety and Security Scheduling Training

Job Description McDonald's Works for Me. I'm going places. I want a satisfying career with good benefits and great opportunities for advancement. I have a lot to offer and I want to grow. The Job for Me - Get a job that inspires your best and moves you forward. Choose your hours. Pursue your education. Build your skills and be yourself. The Team for Me - Our people want to say YES - to working with energy and purpose, finding new talent, providing coaching and direction, honing their leadership skills, and helping to run a business that serves up delicious food and feel-good moments. Does this sound like you? You'll fit right in. The Company for Me - From here, you can go further than you thought possible. Reach your goals and build your future with college tuition assistance, valuable job training, and retirement benefits. Competitive pay starting at $16.50 per hour. Let's talk. Make your move. Requirements: The Manager is responsible for running a profitable restaurant and for making sure the restaurant meets McDonald's critical customer standards of Quality, Service, and Cleanliness. These standards are high, so this is a big job! The Manager works with his/her leader to set the restaurant's goals and creates a plan to achieve the goals. To meet restaurant goals, the Manager doesn't work alone. He or she leads a team of Department Managers that has specific responsibilities in the restaurant. This means helping the Department Managers to set their own goals, following up on their progress, and providing coaching and direction to improve their Departments. By improving the Departments, the restaurant improves! The Manager may also be responsible for hiring and developing Department and Shift Managers to make sure that the restaurant has the right team to lead into the future. _______________________________________________ By applying to this position, I understand that I am applying to work at a restaurant that is owned and operated by an independent franchisee, not McDonald's USA. I understand that this franchisee is a separate company and a separate employer from McDonald's USA. Any information I provide in this application will be submitted only to the independent franchisee, who is the only company responsible for employment matters at this restaurant. I recognize that the independent franchisee alone will make all decisions concerning employment matters, including hiring, firing, discipline, supervision, staffing and scheduling. By applying for a job at a franchisee operated restaurant, I understand that the information I provide will be forwarded to the franchisee organization in order for that organization to reach out to me and process and evaluate my application. I acknowledge that McDonald's USA will not receive a copy of my employment application and will have no involvement in any employment decisions regarding me, including whether I receive an interview or whether I am hired to work for the franchisee. I understand that I need to contact the franchise organization for information about its privacy practices. _______________________________________________

Job Description Are you a passionate, driven culinary leader ready to take the reins in a fast-paced, high-energy kitchen? We are looking for a detail-oriented, composed, proven Kitchen Manager to join our team at our Rochester, NY location. If this sounds like something that fits what you're seeking, please APPLY TODAY FOR IMMEDIATE CONSIDERATION! For almost 40 years we have been delivering award-winning, southern cuisine and unforgettable guest experiences. As a Kitchen Manager, you'll play a key role in keeping our kitchen running smooth, our food top-notch, and our team motivated and thriving. What You'll Do: Oversee day-to-day back-of-house operations in a high-volume kitchen Lead, train, and develop kitchen staff to ensure consistent food quality and safety standards Manage food inventory, ordering, and cost controls Ensure compliance with health, sanitation, and safety regulations Collaborate with front-of-house management to maintain smooth service and team synergy Drive a culture of accountability, positivity, and teamwork What We're Looking For: 3+ years of kitchen management or executive chef experience in a high-volume full-service restaurant Passion and a love for bold, scratch-made food ( Scratch kitchen experience is required) Strong leadership skills with a hands-on, lead-by-example style In-depth knowledge of food safety standards and BOH operations Excellent communication, time management, and problem-solving skills Ability to thrive in a fast-paced, team-focused environment What We Offer: Competitive salary, Sign-on Bonus and performance-based bonus program Medical, telemedicine, dental, and vision insurance HSA, FSA, and Dependent Care FSA Company-paid short-term and long-term disability insurance Company-paid life insurance Generous PTO and Sick Hours 401 K retirement plan Employee assistance and training program Employee meal program and discounts on merch Bring the flavor. Lead the team. Be legendary. Ready to join our amazing family-oriented team? Apply today with your most updated resume to be immediately considered for our Kitchen Manager role in Rochester, NY.

This position works as part of the Brockport Auxiliary Service Corporation (BASC) Leadership Team and provides comprehensive leadership for all aspects of a self-operated food service campus dining program directly impacting the student experience and campus community. This position will ensure high-quality dining experiences that support the health, well-being, and satisfaction of students, faculty, staff, and campus guests. This leadership role is responsible for strategic planning, budgeting, staff management, vendor relations, compliance with health and safety standards, culinary innovation and the implementation of sustainable and inclusive dining initiatives. Essential Functions: Strategic Leadership/ Staff Development - 35% This position holds comprehensive responsibility for the strategic, financial, and operational leadership of Dining Services. Establishes and communicates the vision and long-range planning for a multi-faceted program, driving culinary innovation, ensuring fiscal health, and championing a culture of operational excellence and inclusivity and leads management team in development and implementation of operating plans to achieve that vision Oversee the development of staff, and in conjunction with HR, the recruitment of staff. Works with HR staff to manage labor and employee relations. Plan, manage, and administer the large-scale dining services budget, ensuring cost-effectiveness, profitability, and operational excellence Drive innovation by integrating emerging culinary trends and technology to reduce waste, conserve resources, and enhance operational efficiencies. Champion BASC's commitment to sustainability by executing the department's ongoing Sustainability Plan, and SUNY/State Executive Orders Fosters a positive work environment focused on teamwork, accountability, and professional growth. Hires, trains, supervises, and evaluates direct reports. Develop management teams to be effective strategic leaders. Provides timely constructive feedback in behavioral and technical competencies and goals for reporting management staff. Implements management and staff development, training and recognition programs. Meet regularly with direct reports and dining management team to share and gather information. Routinely visits each dining area. Works collaboratively to develop food service policies and quality standards. Is actively involved in food service industry associations and activities. Keeps abreast of current higher education and food service trends and communicates them to the team. Oversees scheduling of employees and dining services management team to meet the needs of the operations and compliance with Union employee contract. Operational Oversight - 35% Manage day-to-day operations across all campus dining venues, including residential dining halls, retail food outlets, and catering services, and concessions operations. Ensure high standards of food quality, presentation, safety and sanitation, and customer service. Develop and implement efficient workflows, staffing models, and service strategies. Assess current programs and implement new programs and services. Follows current trends in campus dining and nutrition. Provides for oversight of inventory management, pricing, sanitation, and food service equipment and employee safety. Communicates and collaborates verbally and in writing with corporate management and campus community regarding meal plan design, pricing, services, menus, and hours and locations of services. Participates on various relevant committees and meets with students as needed. Provides oversight and direction to the Dining management team for all dining related responsibilities and works one-on-one with direct reports. Ensures compliance with local, state, and federal food safety and sanitation regulations. Develop and promote sustainable practices, such as waste reduction, local sourcing, and environmentally responsible packaging. Financial Oversight - 15% Oversee dining service budgets including planning, fiscal management and revenue and expense budgets. Monitors food, labor, and operational costs to achieve financial goals. Collaborates with senior leadership to establish, review and develops financial reports and makes necessary adjustments in operations to manage costs. Monitors and approves expenditures. Participates in the development of and recommends dining plans and rates. Recommends development and expansion of revenue sources. Develop long-term plans to enhance dining services aligned with BASC's strategic initiatives. Plans and implements capital projects. Participates in feasibility studies and makes recommendations on design, startup, renovation and discontinuation of operations. Assists in the development of capital budgets and funding plans. Works with Operations Support Manager to leverage campus contracts and negotiate with vendors and distributors to advance sustainable procurement, including preferences for supplier traceability and local sourcing. Customer Relations & Community Engagement - 10% Collaborate with student organizations and university departments to ensure dining services meet evolving student needs. Address feedback and survey results to improve satisfaction and inclusivity. Work collaboratively with Marketing Department to develop events and programs that support campus life (e.g., themed meals, wellness programs, sustainability efforts). Coordinates with campus partners to provide excellence in dining experience for visiting groups and recruitment events. Participates in Campus open houses and Orientation presentations. Coordinates summer dining services contracts with customers, accounting department, and BASC business office. Serves as point of contact for customer service issues. Other -5% As a member of the BASC senior leadership team, attends meetings, writes reports, assists with other departments, events and initiatives within the college, and supports student success. Follows all BASC policies and procedures, including safety policies. Promotes a culture of safety across the organization. Performs other duties as assigned. Education and Training: Bachelor's degree in hospitality management or business administration, advanced degree preferred. Any combination of education and experience that demonstrates an ability to do the job will be considered. Work Experience: Minimum 8 years of progressively responsible experience in food and beverage operations management, with minimum 5 years of responsibility and accountability in a senior leadership position. Strong leadership, administrative and service management skills required. Extensive experience in high volume and superior quality operations required. Significant university dining services experience preferred. Licensure/Certification: Valid driver's license in good standing preferred. ServSafe certification. Physical Demands: Ability to lift, move and/or maneuver up to 20 lbs. on an occasional basis. Good visual acuity for reading reports, computer work, etc. Ability to move around the campus in order to evaluate service, employees and meet with customers. Skills/Abilities: Knowledge of and ability to use a computer and required computer systems. Adept in the use of food service software and Microsoft Office Suite applications. Experience with Gmail preferred. Demonstrated understanding of accounting and financial reporting. Demonstrated ability to lead and direct large teams; strong interpersonal skills required. Demonstrated ability to communicate effectively with others both orally and in writing. Work Environment: Typical Office: temperature changes by season, office equipment hazards, noise. Typical Kitchen: exposure to heat, flame, chemicals, knives

High end Private Golf Club seeking a Private Event Manager - A key contributor to the successful outcome of member, member sponsored and club events. It is his\/her responsibility to ensure detailed planning from the beginning to the execution of each event, to result in a memorable and pleasurable experience for the member and guests of our club. ","identifier

Lead the Way as Our Food Truck Manager! Are you passionate about food, love working with people, and thrive in a fast-paced environment? Melt Truck, a beloved food truck located in Rochester, NY, is looking for a motivated and organized Food Truck Manager to join our team. If you're ready to take the wheel (literally and figuratively) and help deliver delicious experiences to our customers, we'd love to hear from you! What You'll Do: As our Food Truck Manager, you'll be at the heart of our operations, ensuring everything runs smoothly and efficiently. Your responsibilities will include: - Managing the day-to-day operations of the food truck, from prep to service. - Overseeing food preparation and ensuring quality standards are met. - Providing excellent customer service and creating a welcoming atmosphere for guests. - Supervising and supporting team members to maintain a positive and productive work environment. - Ensuring cleanliness, organization, and adherence to health and safety regulations. - Assisting with scheduling, cash handling, and other administrative tasks as needed. What We're Looking For: We're seeking someone who is: - Enthusiastic and passionate about food and customer service. - Highly organized and able to juggle multiple responsibilities. - A natural leader who can motivate and guide a team. - Comfortable working in a fast-paced, high-energy environment. - Willing to learn and grow with us-no prior experience required! Ready to Apply? If this sounds like the perfect fit for you, don't wait-apply today and let's get MELTING! We can't wait to meet you and see how you can help Melt Truck continue to serve up smiles and great food in Rochester, NY.