Kitchen manager jobs in Saint Paul, MN - 2,214 jobs

Were glad youre here. You may know us as the brand with Roast Beef and Curly Fries but we are also crafting incredible career opportunities. Youre in the right place if youre here for: Weekly Pay. Flexible Schedule. Free shift meal and family d Shift Manager, Manager, Customer Service, Restaurant

Crème de la Crème is looking for passionate and energetic Cooks to join our quickly growing team! Crème de la Crème Early Learning Centers of Excellence is a growing community of 47 schools in 14 states. We are on the lookout for really great talent to help shape the future of our organization and the lives of the children we work with. As a Crème de la Crème Kitchen Manager, you will spend your days: Overseeing all operations of the kitchen according to state and health regulations, and Crème guidelines. Working in conjunction with the Director to create school menus that meet state regulations and Crème guidelines. Inventory and Order all necessary foods and supplies for meal, food service, laundry and housekeeping needs. Preparing and delivering meals and snacks to classrooms in a timely manner according to schedules. Your benefits as one of our full-time staff include: Medical, dental and vision insurance Discounted child care Paid time off Life insurance 20 hours of paid professional development through the Childcare Education Institute We'd love to hear from you if: You have a desire to work with young children and their families You have prior experience working in a kitchen in a school or child care center You have a high school diploma or higher Maintain current Food & Sanitation Certification as required by county or state guidelines. Additional Information: The information contained in this document is not intended to be an “All-Inclusive” list of duties and responsibilities of the job described, nor are they intended to be such a listing of the skills and abilities required to do the job. Rather, they are intended only to describe the general nature of the job. Crème de la Crème reserves the right to modify any or all job descriptions as it becomes necessary or appropriate. We are an equal opportunity employer and value diversity at our company. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status. We actively seek applications from people of all backgrounds to strengthen our community and the perspectives needed to flourish in a multicultural world. For more information about Crème de la Crème, visit our website at ***********************

Benefits: * 401(k) * 401(k) matching * Bonus based on performance * Competitive salary * Dental insurance * Donation matching * Employee discounts * Flexible schedule * Health insurance * Opportunity for advancement * Paid time off * Training & development * Tuition assistance * Vision insurance Kitchen Manager - Lead the Way in Back-of-House Excellence at Perkins American Food Co.! Are you a passionate and experienced kitchen leader who thrives in a fast-paced environment? Perkins American Food Co. is seeking a Kitchen Manager to join our team and help ensure our kitchen operations are running smoothly and efficiently. If you're a natural leader who loves coaching and mentoring a team while maintaining high standards of food quality, safety, and guest satisfaction, we want you on our team! At Perkins, we're dedicated to creating a positive work environment, delivering outstanding service, and offering career growth opportunities. If you're ready to take the next step in your culinary leadership journey, this is the opportunity for you! Why Perkins? * Career Development: Take advantage of our Development Pathway, including training, mentorship, and clear steps for career growth. * Educational Benefits: We offer educational assistance through DeVry University, including a complimentary laptop-and your immediate family members are eligible too! * Competitive Pay & Incentives: Enjoy competitive pay, service award incentives, and the ability to get paid daily through Daily Pay! * Comprehensive Health Benefits: Including medical, dental, vision, and more! * Work-Life Balance: Flexible scheduling to fit your lifestyle. * Employee Perks: Enjoy all-you-can-eat pancakes, discounted meals, and employee discounts on various products and services. What You'll Do: * Lead Kitchen Operations: Oversee the daily back-of-house operations, ensuring that all kitchen staff are executing tasks efficiently and to the highest quality standards. Maintain a safe and sanitary environment while ensuring that every meal meets Perkins' exceptional standards. * Staff Management & Development: Help recruit, train, and develop the back-of-house team. Lead by example to ensure all staff members are equipped with the tools and knowledge they need to succeed. * Financial Oversight: Work with the General Manager to meet sales and profit goals. Manage food costs, payroll, inventory, and productivity to ensure the restaurant operates efficiently and profitably. * Food Safety & Quality Control: Ensure that all food is prepared and presented according to company standards. Monitor food safety practices and maintain compliance with health and sanitation guidelines. * Inventory & Supply Management: Oversee inventory levels, order supplies, and manage the use of food and non-food items to minimize waste and maintain cost control. * Team Leadership: Inspire and motivate the team, ensuring they are well-trained and knowledgeable in their roles. Conduct performance reviews, and offer constructive feedback to encourage growth. * Maintain Equipment & Facility Standards: Ensure kitchen equipment is in good working order by scheduling regular maintenance, keeping the kitchen clean, and adhering to safety protocols. What We're Looking For: * Experience: At least 1-2 years of supervisory experience in a kitchen or food production environment. * Education: High school diploma required; some college or a degree in culinary arts, hospitality, or related field is preferred. * Strong Leadership Skills: You should be able to clearly communicate with kitchen staff, front-of-house employees, and management. Your leadership will drive the team to exceed expectations. * Multitasker: You'll need to juggle multiple responsibilities while ensuring the kitchen runs smoothly. * Problem Solver: You'll be able to think on your feet and identify ways to improve kitchen operations, reduce costs, and enhance food quality. * Food Safety Knowledge: ServSafe certification is required (or you must be willing to obtain it). Physical Requirements: * Active Work Environment: Be prepared to be on your feet for long periods of time, moving quickly and efficiently. * Lifting & Carrying: Must be able to lift up to 50 pounds and carry food trays weighing up to 20 pounds for distances up to 30 feet. * Kitchen Conditions: Exposure to heat, steam, smoke, cold, and food odors. You'll need to be able to work in a fast-paced, sometimes high-pressure environment. * Reach & Flexibility: Ability to reach up to 6 feet and work in tight spaces. Must be able to fit through openings 30 inches wide and maintain a high level of mobility. What You'll Gain: * Career Growth: Perkins values employee development and offers a clear path for advancement, including college credits for completing our manager training program! * Work with a Winning Team: Join a team of motivated, enthusiastic professionals who are passionate about delivering exceptional food and service to our guests. * Great Benefits: In addition to competitive pay, you'll enjoy comprehensive health benefits, 401(k) retirement savings, and daily pay options. Ready to take your career to the next level? Apply today to become a Kitchen Manager at Perkins American Food Co. and lead a team that's committed to delivering excellent food and service. We can't wait to see how you'll make a difference! Disclaimer: This job description is intended to outline the primary responsibilities and qualifications for the Kitchen Manager position. Additional duties may be assigned as needed to ensure the success of the restaurant Compensation: $54,000.00 - $59,000.00 per year We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. Founded in 1958, Perkins operates 277 restaurants in 32 states and two Canadian provinces. The Perkins system includes 81 company-owned and operated restaurants and 196 franchised units. With its diverse, moderately priced menu featuring breakfast, lunch, dinner, and bakery offerings, and its attractive and recently remodeled restaurants designed to facilitate efficiency and guest satisfaction, Perkins American Food Co. is a dining favorite with a solid and respected reputation in the marketplace. The longevity and success of Perkins American Food Co. is largely attributed to the concept's ability to adapt to shifts in consumer dining trends and evolving taste preferences while delivering that homestyle goodness that guests crave. At Perkins, we're always updating our menu with fresh, flavorful and innovative items that take their place right alongside Perkins' iconic guest favorites, some of which have been on our menu for more than 30 years. We also take great pride in differentiating ourselves with the service and experience we provide. This has and continues to be a hallmark of our brand. BE A PART OF OUR SUCCESS Perkins has experienced years of success through ensuring 100% guest satisfaction on every visit. If you want to work and grow with a company who has a proven track record of success, has an unmatched commitment to their employees and employees the best in the industry, you are in the right place!

Job Description Northern Taphouse in Woodbury, MN is looking for a Kitchen Manager. Salary Range: $80k - $90k plus bonus and benefits The Kitchen Manager (KM) is responsible for all kitchen operations, including supervision of all kitchen staff and staffing levels, safety and sanitation, housekeeping, and made from scratch food production related activities. The KM ensures that the shift is run in a smooth manner with a focus on “Quality” while attending to any unexpected problems or emergencies that may arise. The Manager is assigned a work group, Line Cooks, Prep Cooks or Dishwashers. The Manager is responsible for staffing, scheduling, financial goals and staff development of the assigned work group. The KM oversees kitchen operations during a shift and is responsible for about 15-20 staff (line/prep/dish) within the kitchen. Our KMs build the quality and morale of our kitchen staff by selecting, scheduling, training, developing, mentoring, managing and leading a workgroup according to our First Commitment: People, Our Greatest Resource. Our KM's work on the line along with their team to ensure proper technique and execution in our scratch kitchen. Hours on the line, nights and weekends are mandatory for our KM's. The KM maintains food quality and safety standards, overseeing all phases of food procurement, production and service, including, inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards. Our KMs achieve these standards through daily line checks and food reviews, response to guest feedback/scores, ongoing maintenance/housekeeping, and staff training/supervision. Qualifications Must have 2+ years of kitchen management experience in a full service, moderate to high volume restaurant. Strong communication skills Strong leadership skills Proven success driving sales, keeping labor and food costs in line, and culinary talent Proven success motivating teamwork and maintaining high retention rates Please respond to this ad with your resume!

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable KITCHEN MANAGERS / HEAD CHEFS (Lead Staff). !! 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: Performs 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 Communicates 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 check list 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 Follow 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 Interacts with Campers, Staff, & Parents Control Inventory Place Orders Project Management Communication Upholds Wolfoods Standards of Service, & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Uses weights and measures to properly execute recipes Prepares all menu items and special request events Follows standardized recipes Ensures 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 Assists in developing and tasting recipes Assists in planning menu Recommend equipment purchases May act as a Front of House supervisor when necessary Qualifications & Experience: 4+ years Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Ability to Self-Motivate Able to both lead a team & take direction Must live on-site in a rural setting with the possibility of shared living spaces Ability to work under pressure in environments that are above/below average temperatures Must be able to stand 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 Certifications before start of camp (Company Sponsored) Minimum 6-day 70-hour work week Must be bale 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.

Northern Taphouse in Woodbury, MN is looking for a Kitchen Manager. Salary Range: $80k - $90k plus bonus and benefits The Kitchen Manager (KM) is responsible for all kitchen operations, including supervision of all kitchen staff and staffing levels, safety and sanitation, housekeeping, and made from scratch food production related activities. The KM ensures that the shift is run in a smooth manner with a focus on Quality while attending to any unexpected problems or emergencies that may arise. The Manager is assigned a work group, Line Cooks, Prep Cooks or Dishwashers. The Manager is responsible for staffing, scheduling, financial goals and staff development of the assigned work group. The KM oversees kitchen operations during a shift and is responsible for about 15-20 staff (line/prep/dish) within the kitchen. Our KMs build the quality and morale of our kitchen staff by selecting, scheduling, training, developing, mentoring, managing and leading a workgroup according to our First Commitment: People, Our Greatest Resource. Our KM's work on the line along with their team to ensure proper technique and execution in our scratch kitchen. Hours on the line, nights and weekends are mandatory for our KM's. The KM maintains food quality and safety standards, overseeing all phases of food procurement, production and service, including, inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards. Our KMs achieve these standards through daily line checks and food reviews, response to guest feedback/scores, ongoing maintenance/housekeeping, and staff training/supervision. Qualifications Must have 2+ years of kitchen management experience in a full service, moderate to high volume restaurant. Strong communication skills Strong leadership skills Proven success driving sales, keeping labor and food costs in line, and culinary talent Proven success motivating teamwork and maintaining high retention rates Please respond to this ad with your resume!

Job Description Salary: $75,000 - 85,000 per year Other Forms of Compensation: With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies - Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry's future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. Job Summary As a Director of Dining Services, you are responsible for leading all aspects of day-to-day operations for a senior living dining account. You will manage and lead a team of associates, manage client relations, along with ensure that the food offered to the customers is of superior quality. Key Responsibilities: Maintain excellent relationships with customers, guests and client as well as other departments Work with the Chef and management team in creating menus and providing top quality food Oversee all P&L and budgeting as it pertains to the account Roll out new culinary programs Preferred Qualifications: Three to five years of foodservice operations management or a combination of proven experience and a degree in hospitality, business or culinary High volume production and catering experience is essential Previous experience managing a budget Desire to learn and grow with a top notch foodservice company Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Apply to CCL today! CCL is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at CCL are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave 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 for paid time off benefits information. 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. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. CCL maintains a drug-free workplace. Req ID: 1426813 CCL Hospitality Group DANIELLE BETZELBERGER [[req_classification]]

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 Eagan, MN As a Restaurant Kitchen Manager, your experience and leadership skills will head up some of the nation's leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, training, and developing 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 $50K - $60K 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! Apply today!

Benefits: Bonus based on performance Health insurance Paid time off The Kitchen Manager is responsible for the supervision of the entire kitchen and management of all kitchen employees. Responsible for all the food items that are prepared or cooked within the kitchen using proper techniques, best practices, and adheres to company policies and health requirements. This position will require overseeing all line station setup, breakdown, and production, as well weekly inventory, and place all food orders. Reporting Relationship The Kitchen Manager reports directly to the General Manager and President. Duties and Responsibilities Staff: Oversees all kitchen staff including Line Cooks, Lead Line Cooks, Prep Cooks, Dishwasher. Manage kitchen staff schedule by shift to ensure that the kitchen is staffed correctly and productivity goals are met. Train kitchen personnel as directed by the General Manager and/or Head Chef. Food: Responsible for food production, batch cookery, and line cooking as appropriate. Ensure kitchen shifts opening and/or closing procedures are followed. Kitchen shift food preparation procedures are followed. All food orders are correctly served and within time limits. Food is always served to specification and quality standards. Kitchen closing procedures, food storage, labeling, and cleaning schedule is followed. Controls and Procedures: Shares the responsibility for achieving food and labor cost goals. Maintain a clean and safe kitchen. Monitors employee theft, purveyor errors, waste, yields, and bring any discrepancy to management's attention. Receive and store all food products. Perform any other related duties as assigned by the General Manager. Adhere to all state and local laws, policies of the pub, regarding the service of food and handling of alcohol for all menu items. Keep self-neat, clean, and in proper uniform at all times. Abides by all pub policies and procedures. Qualification Standards: Must be 21 years of age with legal identification. Must possess food handler certification. Ability to Reach, bend, stoop, wipe, and climbs stairs. Lifts 50-60 pounds. Lift and move cases of food, beverage, and merchandise on a constant basis. Capable of standing during entire shift, if needed. Frequent immersion of hands in water approximately every 5 minutes. Reading and writing skills are required. Hazards may include, but are not limited to slipping, chemical splash, burns, strains, and cuts. Required quick mathematical calculations (addition, subtractions, and multiplication). Requires audible communication and hearing skills with employees in the kitchen and in the pub. Requires a professional and clean appearance. Physical agility and dexterity of both hands. Compensation: $65,000.00 - $70,000.00 per year We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. How we accomplish our mission and vision: Create a comfortable, warm and inviting home for friends and family to gather, share stories, and create meaningful connections. Employ a friendly, genuine staff, and make sure every employee feels valued, appreciated and heard. Cultivate a safe and enjoyable working environment, filled with good energy and the feeling that we are all in this together. Provide tools that enable all employees to deliver the best hospitality experience for our guests. Establish exceptional food, beverage and service programs that stand out in a competitive marketplace.

Job Description DIETARY MANAGER/HEAD COOK COMPANY: Suite Living Senior Care SHIFT: FT Days (Monday-Friday, 8 hour shift, no weekends or on-call!) PAY RANGE: $20-24/hr (DOE, Negotiable) ***We are seeking an experienced Dietary Manager/Head Cook to join us at our Memory Care + Assisted Living community located in Eagan, MN!!!*** ***You MUST have an active ServSafe Certification and Certified Food Manager (CFPM) license (or willing to obtain upon prior to hire).*** JOB SUMMARY: This position is responsible for preparing meals according to the menu using batch cooking methods. Assures meals are presented and served to the residents within the standards of Customer Service. Assures dining room is always clean and presentable to the public. RESPONSIBLITIES/DUTIES: Has a good knowledge of nutrition, recipes and special dietary needs, e.g. what to substitute for residents. Demonstrates good emergency decision making, e.g., food that was ordered for a meal and was never delivered. Consult with supervisor. Demonstrates good basic knowledge and willingness to learn new techniques; asks questions or looks up references as needed. Properly and safely operates all the equipment in the kitchen. Ensures the cleanliness of the kitchen and kitchen equipment. Computer literate; ability to order food and supplies; maintaining inventory. Ability to work within a budget while maintaining integrity of menus. Demonstrate good communication skills with vendors. Demonstrates good judgments and makes well thought out recommendations regarding inventory. Flexible and able to plan for special events, activities, and changes; efficiently organizes work area; checks menu and ensures food items are available before starting. Keeps up with the flow of work; knows which tasks can be delayed or skipped to meet important scheduled time and has contingency plans if waiting for something is necessary. Willing to help with special events, fill in for others to accommodate emergency situations. Works with Assisted Living Director, residents, and families in planning private gatherings. Coordinates with Clinical Nurse Manager to assure that each person on a special diet is accommodated to the extent permitted by our program. Demonstrates a strong respect for building property and supplies; takes action to protect equipment and eliminate waste. Maintains a cheerful and cooperative relationship with coworkers. Brings legitimate complaints and problems to the Assisted Living Director's attention without delay or without being overly negative. Answers the phone cheerfully, gets complete information and responds pleasantly. Fully recognizes the building as a twenty-four hour per day environment for residents and does everything to make it a desirable environment. Always cheerful with a hello and good morning for residents. Initiates friendly conversations with residents; shows concerns for their welfare. Listens carefully to residents' complaints and concerns. Gives residents a respectful response and directs problem to the Assisted Living Director. Accommodates resident's requests promptly, if appropriate, e.g. substitute for foods that cause heartburn, etc. Consult with Assisted Living Director. Smoothly integrates proper safety sanitation techniques as part of the work, e.g. washes hands, wears proper equipment for safety, and uses cleaning products properly. Responsible for labeling, dating, and rotating stock. Reports accidents and injuries immediately to the Assisted Living Director. Prepare for upcoming week. Prepare food ahead of time for weekend and evening meals leaving explicit instructions if needed for weekend staff. Follow menus. Provide snacks that are appropriate for the senior population. Abides by requirements of the Food and Beverage License. Report resident changes to the staff on duty. Documents as required i.e. temps Ability to see when tasks need to be accomplished and takes the initiative to do the tasks. Offers suggestions and ideas for improvement. REQUIRED QUALIFICATIONS: Minimum of a High School Diploma required Minimum of 1 year related experience as a Dietary Manager, Head Cook, or similar role within a Senior Living community is highly preferred Must have ServSafe Certification upon hire Must have Certified Food Manager (CFPM) upon hire CERTIFICATES/LICENSES/ REGISTRATIONS: ServSafe Certification Certified Food Manager (CFPM) Job Posted by ApplicantPro

Our franchise organization, Maxfield Management Group, is currently seeking energetic, friendly individuals to join our team! At Golden Corral , we know that successful people are the foundation of our very successful company. We hire managers with the talent, integrity, and passion to promote our Caring Culture. We provide an environment that supports and empowers our people - not only to exceed our guests' expectations, but also to achieve their professional and personal goals. Talent, Focus, Commitment, Passion - These are just a few of the traits our most accomplished managers have in common. At Golden Corral, your ability to succeed is limited only by your energy and drive. Unequalled opportunity at the best chain restaurant company in the country! In this role as Kitchen Manager, you are responsible for food production and operating the Back-of-the-House using Golden Corral products, recipes, procedures and company systems to ensure that the standards for quality food, recipes, and cleanliness are achieved for our guests. As a member of the restaurant operations management team, you are also responsible for the restaurant's overall operations, including food quality, production, safety, and labor in absence of the General Manager and Hospitality Manager. Requirements: Strong, stable work history along with management experience in a high-volume, casual dining or family-style restaurant. Education and training normally associated with college coursework in business or hospitality. Successful completion Golden Corral's comprehensive management training program. Position requires a valid driver's license and an acceptable driving record. Thank you for your interest in Golden Corral. Our commitment to valuing diversity helps create an environment where everyone can be successful. 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. 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 franchisee, and not to Golden Corral Corporate.

The Stadium Village My Burger is looking for Kitchen Managers, Shift Leads, and Supervisors Voted QSR Magazine's Best Brands to work for in 2024! ********************************* Job Responsibilities: BOH positions include Grill, Shakes/Malt preparation, Fryers, and Toppings. FOH positions include Cashiers/Shift leads We are always looking for skilled potential Kitchen Managers to bring into our kitchens! Must be willing to do dishes as we are a team and everyone does their part! Must be able to follow the direction of the Kitchen Manager, Shift Supervisor, or Restaurant Manager including but not limited to; Prep, cleaning tasks, closing duties, cooking specs, and store organization. Must be able to give outstanding customer service, legendary hospitality, and be a team player! We are a family-owned burger joint based out of Minneapolis. We have 11 locations (newest location in Woodbury is now open!) and a food truck, but we aren't stopping there. We are looking to add quality talent that can grow with us. No joke. We reward results and hard work! Are you the next one? Apply now! We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

Job DescriptionPosition Description: Job Title: Kitchen Manager Reports to: Sous Chef / Executive Chef / Chef de Cuisine Department: Back of House Classification: Hourly, Non-Exempt The Kitchen Manager supports the chef team in ensuring that all kitchen operations run smoothly and consistently. This role helps maintain high standards of food quality, cleanliness, organization, and safety, and provides leadership and accountability for the team in the presence and absence of the chefs. The Kitchen Manager works closely with both the BOH and FOH management teams to ensure efficient service, compliance with health and safety standards, and a positive, professional work environment.Key Responsibilities Daily Operations & Leadership Support the chef team in coordinating daily prep, service, and cleaning routines. Lead the kitchen team independently when chefs are not in the building. Ensure all stations are properly set up, stocked, and ready for service. Maintain open communication with FOH leadership to ensure smooth flow of service. Assist in scheduling, delegating, and monitoring task completion. Participate in and sometimes lead daily line-ups or pre-shift meetings. Cleanliness, Safety & Compliance Maintain and enforce cleanliness and organization standards throughout the kitchen. Ensure all food is stored, labeled, and rotated properly according to health department standards. Monitor compliance with food safety, sanitation, and workplace safety regulations. Conduct regular walk-throughs to ensure equipment and facilities are clean, operational, and safe. Report maintenance issues promptly and follow up to ensure resolution. Opening & Closing Duties Open and/or close the restaurant as assigned, ensuring all opening and closing procedures are completed accurately and efficiently. Verify that all prep, cleaning, and end-of-day tasks are completed to standard before leaving. Secure kitchen areas, equipment, and product as required. Team Development & Support Model professionalism, punctuality, and teamwork for the rest of the kitchen staff. Provide guidance and coaching to prep cooks, line cooks, and dishwashers. Assist in onboarding and training new kitchen team members. Foster a respectful, inclusive, and positive work environment. Qualifications 2+ years of kitchen experience, preferably in a leadership or supervisory role. Strong organizational skills and attention to detail. Working knowledge of food safety regulations (ServSafe certification preferred). Ability to lead by example and maintain composure under pressure. Reliable, self-motivated, and solutions-oriented. Flexible availability, including nights, weekends, and holidays. Physical Requirements Must be able to stand for extended periods and move safely through all areas of the kitchen. Must be able to lift up to 50 lbs and perform repetitive tasks in a fast-paced environment. Ability to work in hot, humid, or noisy conditions typical of a restaurant kitchen. $24.00 - $26.00 Hourly

$5,0000 SIGN ON BONUS THE KITCHEN MANAGER: the HEART of our operations. As the leaders of the kitchen, KMs are the culinary experts who keep our kitchens in pristine operating conditions. You get to select and motivate an elite group of back-of-house employees and manage the costs to ensure the overall financial success of the location. What we are looking for! You love working in a fast-paced, multi-faceted restaurant/entertainment scene You can communicate to your team in a way that inspires FUN! There isn't a station you cannot work and a team you cannot lead You can handle 100K days & working an average of 50-hour work weeks You enjoy new menu rollouts and love introducing new food items to our guests You thrive on instant satisfaction! There's nothing better than improving someone's experience or encouraging your team to elevate their performance Requirements: 21+ years of age 3+ years of Restaurant/Hospitality experience Proficient in managing the cost of goods sold and labor Ability to lead a team to create a memorable guest experience Proven experience in kitchen management Strong business acumen The ability to work weekends, nights, and holidays Not afraid to work in a fast-paced, noisy environment with distracting conditions What will you be doing daily? You are the head coach of a talented group of BOH employees, and you are responsible for hiring, training, developing, and retaining the best team possible Create a well-maintained, safe, secure, and sanitary environment for all guests and staff Managing food costs, tracking waste, and controlling kitchen labor costs Understanding, managing, and practicing safe food-handling procedures Collaborate with the rest of the management team to drive financial results and optimize profitability in your location PERKS! Competitive salary Quarterly bonus program Health, Dental, Vision, Long & Short-term Disability Employee Assistance Program Buster's Legacy Fund (Supports team members during difficult times) 401K matching plan FREE food FREE gameplay Large leadership team = multiple managers per shift FUN work environment Grow your career! Two FUN brands (Dave & Buster's and Main Event Entertainment) under one roof = Double the growth opportunities Dave & Buster's Inc./Main Event Entertainment is an Equal Opportunity Employer Salary Range: 67339 - 79222 We are an equal opportunity employer and participate in E-Verify in states where required.

Now hiring Managers to be a part of our team! As a Manager at Rock Elm Tavern in Plymouth, you will be expected to provide great guest service, to create quality products, and to lead the team with positivity, inspiration, and integrity. Holman's Table prides itself on an engaging environment for its guests and employees and in making quality food and drinks. Position Requirements: High energy and an obvious passion for people, service, and food 2+ years experience in restaurant management Strong leadership, organizational, time management, and communication skills Eager to drive sales through all day-parts and to work with all employees to build their salesmanship Can maintain positivity with all interactions while under pressure during busy shifts and urgent situations Enjoys creative thinking for sales building, marketing, and scheduling efforts Available to work a flexible schedule (mornings, evenings, weekends, holidays) Available to work 50 hours per week WE OFFER Flexible scheduling On-the-job training Advancement opportunities Paid Time Off MEDICAL BENEFITS All employees who work an average of 25+ hours per week are eligible 3 comprehensive health plans available Employer contribution: 50% for employee | 25% for dependents Access to HSA with employer contribution DENTAL & VISION BENEFITS All employees are eligible during Open Enrollment for one or both plans Monthly group premiums are significantly reduced from individual markets providing an economical way to obtain coverage EMPLOYEE ASSISTANCE PROGRAM EAP through Serving Those Serving All employees will have access to this Personal & Workplace Wellness Program for confidential & professional counseling, coaching, & consulting Company pays 100% of premium All employees are eligible immediately upon hire 24/7 bilingual helpline for employees & family members A minimum of four, no-cost provider sessions are available per person, per issue in the office of a licensed counselor Employees simply call the 24/7 hotline, mention "Serving Those Serving" & the restaurant they are employed at Send us your resume, & include why you would be the right fit for this position and why you want to join our team. Work schedule Weekend availability Monday to Friday Holidays Day shift Night shift Supplemental pay Bonus pay Benefits Paid time off Health insurance Dental insurance Vision insurance Referral program Employee discount Paid training Other Flexible schedule

As a Kitchen Manager, your primary objective is to maintain the highest quality products possible and maintain a low food and labor cost consistent with company standards. The Kitchen Manager also develops a well-trained staff, capable of preparing great food consistently. The Kitchen Manager is expected to do everything in his/her power, without hesitation, to ensure that every meal prepared is to the best of their ability. Benefits of working at D. Michael B's include: Healthcare Paid time off Free meals Awesome team-oriented environment Opportunities for professional growth and development

*HIRING BONUS ELIGIBLE* Pay Range: $20.30/hr. - $22.55/hr We are seeking a Kitchen Manager to join our team at New Horizon Academy! All applicants MUST: Be able to work full-time (Monday-Friday) Be comfortable working with food allergies/restrictions. Have positive work ethic, and a team-centered attitude. Enjoy working in a child-centered environment. Be willing to learn! *Previous kitchen experience preferred. Love Making a Difference? You'll fit right in! You'll love teaching with us, just as our children will love learning with you! If you want to inspire, encourage, and celebrate a child's love of learning every day, come join our team! As a New Horizon Academy educator, you will... Delight in our beautifully equipped classrooms. Have support and encouragement from our knowledgeable support staff. Be a brain-builder who will help shape the leaders of tomorrow! What makes New Horizon Academy different... For over fifty years, New Horizon Academy has been the leader in early care and education Our company fosters a culture of continuous improvement, which means that every decision we make is based on what's best for children and our staff. We are passionate advocates for additional childhood resources at the national, state, and local level. There are opportunities for growth and development through scholarships and tuition reimbursement. Research shows that a child's first five years are the most important for social and emotional brain development, which is why the work we do is so essential! We are looking for someone who. . . Meets or exceeds state qualifications for the listed position. Has previous experience in Early Childhood Education or related field of work. Must meet position qualification requirements as outlined by the state department guidelines. Can satisfy the Applicant Background Study required by state regulations. Can provide proof of identity and eligibility to legally work in the United States. Has the physical abilities to perform the required job duties with or without accommodations. Has the ability to communicate effectively with children, families, and staff, as well as to understand state licensing regulations and company policies. We are proud to offer a complete benefits package, which includes... Company sponsored health insurance 401K with company match Company scholarships that cover 100% for CDA and AA in ECE Tuition Reimbursement Paid time off Ongoing, FREE professional development Generously discounted childcare And much, much more APPLY TODAY! E.O.E.

Who We Are: We believe a workplace food program is something employees should love and look forward to every day. Powered by technology and a network of over 2,000 restaurants, Fooda feeds hungry people at work through our ongoing food programs located within companies and office buildings. Every day, each Fooda location is served by different restaurants that come onsite and serve fresh lunch from their chef's unique menus. Fooda operates in over 20 major US cities and plans to continue its expansion across the United States. Eight out of ten employees believe Fooda is one of their company's top perks. Position Overview: The Catering Manager position is critical to the success of Fooda cafeteria. This person will be responsible for all aspects of the dining program and will be the direct liaison to the Fooda Client This role will be responsible for the efficient & profitable day-to-day operation of a Fooda Dining Hall Location. This job position requires the regular practice of independent judgment call based on the daily performances of all job tasks at hand. Who You Are: You love building relationships and enjoy customer service You are optimistic in the face of problems and you're capable of finding solutions quickly and effectively You are very organized and detail oriented. Type-A personality is a plus! You have an entrepreneurial mindset with the capability of managing work independently Quick thinking on your feet and no problem is too big or small for you You do not wait for direction and are always looking for ways to improve Prior experience in large food service or enterprise catering preferred Ideal candidates will have a Bachelor's degree in addition to five to eight years of relevant experience What You Will Be Responsible For: Day-to-Day operations of a single-unit location with multiple stations on a daily basis Ensure the “Service Experience” of Fooda is consistently offered to all customers Monitor the set-up, restock and breakdown of cafeteria daily Oversee daily arrival and set up of all restaurants - holding them to Fooda Standards of Service and Sanitation Inventory management and ordering of grab and go food products, beverages, and snacks Bi-monthly inventory and P/L accountability Ensuring all customers are rung up and properly charged for goods purchased Update and maintain POS software and database on a daily basis Recruit, schedule, and train of hourly staff Weekly accounting responsibilities and accurate entry into Fooda systems Escalate issues to Director when necessary to keep them informed or help problem solve What We'll Hook You Up With: Competitive market salary $60k-$70k Stock options based on experience Comprehensive health, dental and vision insurance plans 401k retirement plan with company match Paid maternity and parental leave benefits Flexible spending accounts Company-issued laptop Daily subsidized lunch program (ours!) A fulfilling, challenging adventure of a work experience Must be authorized to work in the United States on a full-time basis. No recruiters please.

What You'll Do as a Kitchen Manager: Actively train, guide, and engage kitchen Team Members, delegate tasks effectively, and coach for success. Under the supervision of the Store Manager, manage and influence operational activities in prepared foods and dispensed beverages to optimize performance. Partner with the Store Manager to be accountable for all kitchen activities, maintaining 5S standards, and ensuring smooth daily operations. Oversee kitchen inventory and maintain accurate stock levels. Anticipate and resolve guest concerns related to kitchen service, keeping the Store Manager informed. Model and coach to Casey's CARES values: Commitment, Authenticity, Respect, Evolving, Service Proficiently perform Store Team Member duties when needed. Overview As a Kitchen Manager, you'll be a hands-on leader and a key member of the store leadership team. Working closely with the Store Manager, you'll train, guide, and engage kitchen Team Members to deliver an exceptional guest experience. Your focus will include managing day-to-day kitchen operations, focusing on food safety standards, overseeing inventory, and influencing activities within prepared foods and dispensed beverage areas to maximize productivity and profitability. Benefits We Sprinkle In for This Role Competitive pay and quarterly bonus opportunities DailyPay Health, dental, and vision insurance Paid time off and holiday pay 401(k) with company match Career growth and development programs Team Member discounts Compensation: Starting pay range: $18.00 - $20.70 Actual pay may vary based on Casey's assessment of the candidate's knowledge, skills, abilities (KSAs), related experience, education, and qualifications. Other factors impacting pay include local prevailing wages and internal equity. This position is eligible for quarterly bonuses based on kitchen performance. Our full salary range for this role does extend beyond the hiring range listed, allowing team members the opportunity to continue to grow within the company.