Kitchen manager jobs in San Antonio, TX - 555 jobs

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.

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 San Antonio, TX 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, train, and develop them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits Health Benefits Industry Standard work week (50-55 hour target) including day and night, weekends and holidays Attainable Bonus Program $60K - $70K 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 Lead your team to run an efficient, safe, clean restaurant Promote, demonstrate, and lead a memorable customer restaurant experience You will: Have a minimum of 2 years in Restaurant Management Show success in previous positions Be physically fit and able to regularly walk, climb, crouch and move up to 50 pounds at a time Be able to thrive in a quick paced environment Demonstrate outstanding leadership, communication, and training Have a stable work history Does this sound like you? We'd love to hear from you! Send your resume today to Brian@HeadHunterBrian.com

HMC Hospitality Group proudly owns and operates 76 Hooters restaurants across Illinois, Florida, Texas, Indiana, and Georgia. We also operate 2 Hoots locations, our fast-casual concept, while continuing to focus our growth on expanding the Hooters brand. Since the first Hooters opened in 1983 in Clearwater, Florida, we've been known for great food, fun vibes, and not taking ourselves too seriously. Our casual, beach-themed restaurants serve up a craveable menu featuring seafood, sandwiches, salads, and our world-famous chicken wings. Our mission is to deliver a carefree dining experience in a high-energy, welcoming atmosphere-where signature menu items are served by friendly Hooters Girls who embody our commitment to hospitality and fun. We're excited about what's ahead and look forward to continuing our journey of growth, innovation, and unforgettable guest experiences. Benefits Include: Employee discount Referral program Tenure & awards Promotional Opportunities Vacation Requirements Love wings? Love working with awesome people? Join the heart of the action in the Hooters kitchen! We're looking for hardworking, energetic team players who know how to have fun while keeping things running smoothly. If you're all about great food, fast pace, and good vibes-this is the place for you. What You'll Be Doing: Cooking up World Famous Chicken Wings and other delicious menu items to perfection. Following recipes and food safety standards like a pro. Making sure every plate looks picture-perfect before it hits the table. Keeping the kitchen clean, organized, and ready for action. Working side-by-side with a fun, supportive crew to keep things moving. What We're Looking For: A strong work ethic and a positive attitude. Someone who thrives in a fast-paced, high-energy environment. Team players who are reliable, focused, and ready to learn. Attention to detail and pride in doing things the right way. Why You'll Love It Here: Flexible schedules-full-time or part-time, we've got you covered. A fun, fast-paced atmosphere where you'll never be bored. Opportunities to grow and get involved in community events. Work with friends and be part of a team that feels like family.

Description: Kitchen Managers own every aspect of their restaurant's kitchen operations. They uphold promises to their Team, their Guests, and the Business. Kitchen Managers direct, lead and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, team member retention, guest service and satisfaction, food quality, cleanliness and sanitation. Essential Functions Staffing, Training and Development: Supports Head Trainer to ensure training materials available are consistently and effectively used in team member training. Back of the House team is coached, trained and developed in their job roles for all work areas. The Back of House team is provided with the tools, education and experience to perform individual job descriptions to standards. Ensures that all new team members attend orientation and supports trainers each day of training. Personally, follows up with both team members and trainers. Conducts performance oriented training and maintains accurate training records. Supports the manager-in-training training program when needed. Analyzes own strengths and weaknesses. Develops self-improvement objectives, goals and an implementation plan utilizing training programs. Supports the development of the leadership team in restaurant operations. Profitability: Delivers profitability of restaurant operations by operating within a cost of goods and labor productivity guidelines. Cost goals are met for food. Labor goals are negotiated and met, work is completed daily (no O.T. is scheduled). Kitchen team member is held accountable for negotiated product, labor and operating account goals. Financial information is prepared accurately and on time, invoices checked for accuracy. Inventories conducted weekly, extended with current pricing, validated and appropriate action plans created and executed. Provides input in the development of budgets, projections, goals, and objectives. Practices sound security measures always securing people, monies, records, information and equipment. Personnel Administration/Administrative Duties: Follows administrative guidelines and procedures. Completes and maintains accurate records/paperwork. Maintains team member personnel files and keeping them up to date using the file audit form. Supports the GM to conduct timely, effective Back of House performance reviews. Supports the GM to complete new hire forms properly and efficiently. Completes proper forms for payroll and checks all payroll records at the end of every shift to ensure accuracy. Develops and maintains schedules to match sales forecasts/budgets for Back of House team members. Properly uses and documents Back of House team member disciplinary actions. Completes assigned administrative duties such as schedules and reviewing team member schedules, etc., accurately and on time. Business Development/Business Understanding and Leadership: Understands and promotes the Hopdoddy culture, stays abreast of marketing and competitive issues/events, uses industry knowledge to benefit the organization. Seeks and welcomes the opportunity to learn new techniques and tasks. Builds support and commitment among others around company initiatives. Follows direction in all delegated tasks and projects. Has a positive attitude and approach to the job. Demonstrates the highest standards and acts as a role model for team members. Participates in, and is supportive of all marketing programs. Actively supports the marketing and sales plan, emphasizing up-selling and other objectives identified by the management team. Communicates and manages company expectations. Posts important and relevant information for leadership and team members. Creates effective and results based sales building plans. Restaurant Operations: Through his/her own conduct, appearance, and energy level sets the leadership example for the team member in the restaurant. Ensures food is prepared in accordance with Company standards and recipes. Ensure food safety and security processes and procedures are followed. Ensures proper staffing and operation of the back of the house. Leadership includes time spent providing direction to team members as well as exceeding guest expectations. Ensures product inventory is maintained and sufficient to support operations. Ensures scheduled preventative maintenance and regular cleaning required to operate a clean, safe and sanitary restaurant is completed following Hopdoddy polices and procedures. Perform other related duties, tasks and responsibilities as required from time to time. Guest Service and Relations: Provide warm Hopdoddy Hospitality with a smile and eye contact. Interacts effectively with guests providing them an excellent dining experience. Establishes guest service and satisfaction as a priority through personal example and follow-through. Utilize the “Guest Right of Way” always. Proactively handles guest complaints with a sense of urgency, poise and good judgment. Monitors guest feedback daily. Team member Relations and Team Building: Motivates Back of House team members to learn and perform quality work. Develops teamwork. Provides quality time with Back of House team members through the open-door policy. Responds in a timely manner to all team member's needs, concerns and complaints. Regularly praises and effectively coaches all team members. Establishes an atmosphere of fairness, mutual respect and concern in dealing with team members. Performance Management & Personal Effectiveness: Models personal excellence and consistency in day-to-day behaviors and accomplishments. Identifies and analyzes problems and develops workable solutions. Maintains consistent performance standards for all team members. Increases effectiveness through proper use of delegation and work assignments. Participates in team member meetings, coaching and developing the leadership team and team members. Communicates effectively with management, team members, and guests verbally and in writing when appropriate. Conducts walkthroughs and reviews all shopper scores. Shows initiative and sense of urgency in accomplishing tasks and projects. Performs multiple tasks effectively and efficiently. Works efficiently to meet commitments in a timely manner. Remains composed when something unexpected occurs. Demonstrates consistency in approach and behavior. Comes to work on time ready for the shift and does not leave until the next shift is setup for success. Has personal development plan in place to reach the next level. Leadership One on One's done weekly. Requirements: Minimum Qualifications Team Player with a sense of humor. High school diploma or equivalent required. Must demonstrate good math and communication skills. Experience as a Kitchen Manager in full service or fast casual restaurant. Demonstrated leadership skills, including coaching, directing, and motivating a team. Exposure to P&L and sales building highly desirable. Knowledge, Skills and Abilities Knowledge of Job Initiative Adaptability and Flexibility Organization and Planning Analytical Ability PC Skills - Intermediate Microsoft Office Suite, PowerPoint, Excel, Word and Outlook ? Creativity Working Relations Communication Development of Team Members Leading People Physical Requirements Must be able to lift 30lbs frequently and up to 80lbs occasionally. Responsible for utilizing office/restaurant equipment. The effective operation of equipment requires the use of all limbs, fingers and the ability to see. Position requires standing, bending, and walking the entire workday. Must be able work under a high degree of stress on a physical, mental and emotional level; this includes performing work in a fast-paced manner and making timely decisions. Disclaimer This position description is not intended, and should not be construed to be, an exhaustive list of all responsibilities, skills, efforts or working conditions associated with the job. It is intended, however, to be an accurate reflection of those principal job elements essential for making decisions related to job performance, team member development and compensation. As such, the incumbent may perform other duties and responsibilities as required.

Job DescriptionBenefits: Dental insurance Employee discounts Health insurance Vision insurance Kitchen Expo - Picnikins Patio Cafe - Blanco Road Requirements: Experience: 1-2 years as a Kitchen Expediter (preferred: management experience) Ensure food quality compliance: Verify that all dishes meet restaurant standards before leaving the kitchen Inspect presentation and accuracy: Confirm correct plating, portion sizes, and special requests. Communication: Quickly relay any dietary needs, issues or requests; linking kitchen and front-of-house Maintain cleanliness and organization: Keep the expo work area sanitized and free of clutter. Support efficiency: Help streamline food preparation and delivery to minimize delays. Soft skills: Great attitude, strong work ethic, positive and calm demeanor. Physical Requirements Must be able to remain standing for extended periods, with a minimum duration of 5 hours. Requires regular use of the upper body, including arms, shoulders, and hands, for various tasks. Must be able to lift up to 25 lbs. safely and efficiently as part of regular duties. Requires regular use of gloves and frequent handwashing to maintain hygiene and food safety standards.

Job Title: Kitchen Manager Overview: We are seeking a dedicated and experienced Kitchen Manager to lead our back-of-house operations. This role is ideal for someone who values quality, consistency, and team development, and who thrives in a fast-paced, guest-focused environment. Key Responsibilities: Oversee daily kitchen operations, ensuring food quality, safety, and presentation standards are consistently met. Maintain a clean, safe, and welcoming kitchen environment. Supervise and support kitchen staff to ensure speed, accuracy, and efficiency in food preparation and service. Monitor food temperatures, preparation techniques, and plating to uphold brand standards. Ensure compliance with food safety regulations and allergy protocols. Train and cross-train team members to build a versatile and high-performing kitchen crew. Foster a culture of urgency, accountability, and teamwork. Manage inventory, food costs, and ordering of supplies to meet budget goals. Conduct regular line checks and pre-shift meetings to align team expectations. Hire, train, and manage kitchen staff in accordance with company policies and applicable labor laws. Lead cleaning and sanitation programs to maintain health and safety standards. Qualifications: Minimum 2 years of experience in kitchen management or culinary leadership. Strong understanding of kitchen operations including prep, grill, expo, and quality control. Knowledge of food safety standards and business metrics related to food, service, and guest experience. Experience with inventory management, ordering, and cost control. Proficiency in Microsoft Office and ability to learn new software systems (POS, HR, inventory). Excellent problem-solving and organizational skills. Ability to stand for extended periods and lift up to 50 lbs. Strong verbal and written communication skills; Spanish language skills a plus.

Job Title: Kitchen Manager We are seeking a dedicated and experienced Kitchen Manager to lead our back-of-house operations. This role is ideal for someone who values quality, consistency, and team development, and who thrives in a fast-paced, guest-focused environment. Key Responsibilities: Oversee daily kitchen operations, ensuring food quality, safety, and presentation standards are consistently met. Maintain a clean, safe, and welcoming kitchen environment. Supervise and support kitchen staff to ensure speed, accuracy, and efficiency in food preparation and service. Monitor food temperatures, preparation techniques, and plating to uphold brand standards. Ensure compliance with food safety regulations and allergy protocols. Train and cross-train team members to build a versatile and high-performing kitchen crew. Foster a culture of urgency, accountability, and teamwork. Manage inventory, food costs, and ordering of supplies to meet budget goals. Conduct regular line checks and pre-shift meetings to align team expectations. Hire, train, and manage kitchen staff in accordance with company policies and applicable labor laws. Lead cleaning and sanitation programs to maintain health and safety standards. Qualifications: Minimum 2 years of experience in kitchen management or culinary leadership. Strong understanding of kitchen operations including prep, grill, expo, and quality control. Knowledge of food safety standards and business metrics related to food, service, and guest experience. Experience with inventory management, ordering, and cost control. Proficiency in Microsoft Office and ability to learn new software systems (POS, HR, inventory). Excellent problem-solving and organizational skills. Ability to stand for extended periods and lift up to 50 lbs. Strong verbal and written communication skills; Spanish language skills a plus.

Job DescriptionDescription: Line Cook We are seeking a dedicated and skilled Restaurant Cook to join our dynamic culinary team. This role offers an exciting opportunity to contribute to a vibrant dining environment by preparing high-quality dishes that delight our guests. If you have a passion for cooking and thrive in a fast-paced setting, we invite you to apply and become part of our growing restaurant family. Key Responsibilities: - Prepare and cook menu items according to established recipes and quality standards - Ensure all dishes are presented attractively and served in a timely manner - Maintain cleanliness and organization of the kitchen and workstations - Follow food safety and sanitation guidelines at all times - Assist in inventory management and stock rotation - Collaborate with team members to ensure smooth kitchen operations - Adhere to portion control and waste reduction practices Skills and Qualifications: - Proven experience as a cook or in a similar culinary role - Knowledge of food preparation techniques and kitchen equipment - Ability to work efficiently under pressure in a fast-paced environment - Strong attention to detail and commitment to cleanliness - Excellent teamwork and communication skills - Flexibility to work various shifts, including evenings, weekends, and holidays - Food safety certification is a plus Join our team and enjoy a supportive work environment that values creativity, professionalism, and growth. We offer competitive compensation, opportunities for advancement, and a chance to develop your culinary skills in a lively restaurant setting. Requirements:

Primary Purpose: Under moderate supervision organize and assist with daily operation of the Food Service office and provide clerical services to the director and other staff members. Qualifications: Education/Certification: High school diploma or GED, some college preferred Food Service experience required Special Knowledge/Skills: Proficient skills in keyboarding, data entry, work processing, and file maintenance Ability to use software to develop spreadsheets and databases and do word processing Ability to prioritize workflow to address the multiple needs of the supervisor or the department Ability to multi-task numerous complex administrative activities Effective communication and interpersonal skills Basic math skills Experience: Two years successful secretarial experience preferred but not required, preferably in a public education environment Major Responsibilities and Duties: Records, Reports, and Correspondence * Prepare correspondence, forms, memorandums, forms, requisitions, and reports for Food Service office and State/Federal Agencies. * Compile, maintain, and file all reports, records, and other documents as required. Accounting * Perform routine bookkeeping tasks and maintain department budget records. Prepare and process department purchase orders and payment authorizations. * Order and maintain inventory of office supplies and program equipment. * Monitor and process personnel time records including leave requests and reports and submit in accordance with district procedures. Other * Answer and respond to incoming calls, take reliable messages, and route to appropriate staff. * Maintain a schedule of appointments and make travel arrangements for department staff. * Make meeting arrangements for department activities including preparing materials, scheduling and setting up facilities, and arranging equipment. * Receive, sort, and distribute mail and other documents to department staff. * Maintain confidentiality of information. * Follow district safety protocols and emergency procedures. * Operate the Point of Service System. Process Lunch Applications and process files for Direct Certification reports monthly. Do the annual Verification process on lunch applications. Supervisory Responsibilities: None. Mental Demands/Physical Demands/Environmental Factors: Tools/Equipment Used: Standard office equipment including personal computer and peripherals Posture: Prolonged sitting; occasional bending/stooping, pushing/pulling, and twisting Motion: Repetitive hand motions including frequent keyboarding and use of mouse; occasional reaching Lifting: Occasional light lifting and carrying (less than 15 pounds) Environment: May work prolonged or irregular hours; occasional districtwide travel Mental Demands: Work with frequent interruptions; maintain emotional control under stress

Primary Purpose: Direct and manage the child nutrition operation of the district. Plan and implement programs that meet regulatory and nutritional requirements for students, promote development of sound nutritional practices, and maintain a safe and sanitary environment. Qualifications: Education/Certification: Bachelor's degree or equivalent educational experience with academic major in food and nutrition, dietetics, home and consumer sciences, food service management, nutrition education, culinary arts, business, or a related field** Eight hours of food safety training (completed not more than five years prior to employee's start date or within 30 days of employee's start date) Clear and valid Texas driver's license Special Knowledge/Skills: Knowledge of menu planning, food purchasing, and preparation of foods in food service environment Ability to conduct on-site inspections of food service facilities districtwide Ability to manage budget and personnel Ability to implement policy and procedures Ability to interpret data Strong organization, communication, and interpersonal skills Experience: Five years experience in food service management Three years experience in food service environment Major Responsibilities and Duties: Food Service Operations Direct and manage district's food service programs. Develop menus that meet established nutritional requirements for students. Work cooperatively with campus principals to create lunch schedules and resolve personnel issues. Establish and direct process of providing free and reduced lunch applications following United States Department of Agricultures and Texas Education Agency guidelines for meal eligibility and reimbursement of federal funds. Develop and maintain written department procedures for all food service operations. Policy, Reports, and Law Implement federal and state law, State Board of Education rule, and board policy. Compile, maintain, and file all reports, records, and other documents required. Ensure that employee time records are accurately maintained and data necessary to process food service payroll is delivered in a timely manner. Complete minimum annual continuing education requirements. Budget and Inventory Develop and administer budget based on documented needs and ensure that operations are cost effective and funds are managed prudently. Work cooperatively to develop and implement a cost-effective and efficient food procurement and inventory system that meets both federal and Texas Education Agency (TEA) standards. Assist with the evaluation of formal bids and make recommendations for the awarding of contracts for school board approval. Approve and forward invoices and purchase orders for food service department to accounting department. Develop and implement inventory and stock control program for equipment and supplies and recommend replacement and disposal of obsolete equipment as necessary. Personnel Management Select, train, supervise, and evaluate staff and make recommendations relative to assignment, retention, discipline, and dismissal. Prepare, review, and revise job descriptions for food service department positions. Develop training options and improvement plans to ensure exemplary operation in the food service area. Safety Ensure that measures are in place and operating to protect food, supplies, and equipment in school cafeterias, lunchrooms, and warehouses. Maintain safety standards that confirm with federal, state, and insurance regulations and develop a program of preventive safety. Organize and conduct training programs to promote safe food handling and a safe work environment. Supervisory Responsibilities: Supervise, evaluate, and recommend the hiring and firing of campus cafeteria managers, supervisors, and support staff assigned to the child nutrition department.* Mental Demands/Physical Demands/Environmental Factors: Tools/Equipment Used: Standard office equipment including personal computer and peripherals; district vehicle Posture: Prolonged sitting; occasional bending/stooping, pushing/pulling, and twisting Motion: Repetitive hand motions including frequent keyboarding and use of mouse; occasional reaching Lifting: Occasional light lifting and carrying (less than 15 pounds) Environment: May work prolonged or irregular hours; frequent districtwide travel Mental Demands: Work with frequent interruptions, maintain emotional control under stress *To meet the executive exemption test, the primary duty must be management and the employee must supervise at least two full-time employees. **School Nutrition Directors hired after July 1, 2015 may alternatively have a Bachelor's degree in any academic major and a state-recognized certificate for school nutrition directors OR Districts with 2,499 students or less : A Bachelor's degree in any academic major and at least one year of relevant school nutrition programs experience; an Associate's degree or equivalent educational experience with academic major in food and nutrition, dietetics, home and consumer sciences, food service management, nutrition education, culinary arts, business, or a related field; or a high school diploma (or GED) and at least three years of relevant experience in school nutrition programs. In districts of less than 500 students, the Texas Department of Agriculture may approve a candidate who meets the education requirements but has less than three years experience. Districts with 2,500 to 9,999 students : A Bachelor's degree in any academic major and at least two years of relevant school nutrition programs experience or an Associate's degree or equivalent educational experience with academic major in in food and nutrition, dietetics, home and consumer sciences, food service management, nutrition education, culinary arts, business, or a related field and at least two years of relevant school nutrition programs experience. Districts with 10,000 or more students: A Bachelor's degree in any academic major and at least five years experience in management of school nutrition programs.

Job Description Note: online applications accepted only. Schedule: Sun-Thur;10a-6p Requirement: Dishwasher experience required, must be able to lead others. Pay Range: $15.00 per hour to $19.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1490934. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: *************************** Skg Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Join our campus team where you are valued and empowered to make a difference. Enjoy competitive wages, benefits, and perks like Instapay through the One @Work app. Our careers are filled with purpose and encourage learning, growth, and meaningful impact. Apply today! Job Summary Summary: Assist shift supervisors and department directors in the day to day function of the dish room and utility department. Maintain high level of quality in all aspects of the department duties, by training, supporting supervising and interacting with department team members. Ensure that all schedules are assigned and completed daily. Set a positive example for department through professional interactions with team members. Perform other duties as assigned by supervisor or director. Actively participate in outstanding customer service and accept responsibility in maintaining relationships that are equally respectful to all. Contribute to the team efforts and showing good customer interactions, and professionalism for customers, fellow employees, and all others with whom there is contact with. Essential Duties and Responsibilities: Ensure dish room team members are properly trained. Focus on quality assurance and food safety and sanitation with attention to the detail. Provide dish room assignments and assistance to team members to ensure timely completion of duties. Delivers quality customer service to customers by providing one on one attention to the detail. Provide assignments and assistance to team members. Demonstrate proper use of personal protective equipment in all aspects of job performance. Relieve shift supervisor in times of absence. Adjust or cover schedules as needed during times of short staffing. Monitor and report any equipment issues or shortages. Any other duties as assigned by supervisor or director. Performs other duties as assigned. The Benefits We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Both full-time and part-time associates are eligible for the following benefits: Opportunities for Training and Development Retirement Plan Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: Medical Dental Vision Life Insurance/AD Disability Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Maryland, Washington State, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. ********************************************************************************************** Because this position requires you to perform services in an educational facility, there may be periods when the Company does not require you to perform work (such as winter and summer breaks when food service needs decline or cease). Any such periods during which you do not perform work on the Company's behalf may be unpaid and deemed a temporary layoff. However, depending on business needs, you may be required to work year-round, potentially at a different location during break periods. Business needs may vary from year to year. Our Commitment to Diversity and Inclusion Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace.

Title Cafeteria Manager II Department Child Nutrition Reports To Child Nutrition Director Compensation ACP 205 Days 193 Revised: 09/16/2021 PRIMARY PURPOSE: Responsible for preparation and service of breakfast and lunch, maintains on site financial aspects of food service operations, and is responsible for training and supervision of workers MINIMUM QUALIFICATIONS Education and Certification Requirements High school graduate or GED equivalent Food Manager Certification required Food Handlers Certificate required (certificate to be obtained within 7 days of employment) Candidate must have satisfactory outcome of fingerprinting background check Special Knowledge and Skills Knowledge of methods, materials, equipment and appliances used in food service operation Ability to manage personnel Strong communication and interpersonal skills Reasonable degree of proficiency in bookkeeping Accuracy in counting money and making bank deposits Experience: Minimum of two (2) years cafeteria management experience preferred. Will accept cafeteria assistant manager experience MAJOR RESPONSIBILITIES AND DUTIES: (The following statements describe the general purpose and responsibilities assigned and should not be construed as an exhaustive list of all responsibilities, skills, efforts, or working conditions that may be assigned or skills that may be required.) Assign job schedules to all workers under his/her supervision. Supervises and participates in food production Ensure employees follow proper safety, sanitation and uniform standards Order, receive, and maintain proper levels of food and supplies Responsible for cleanliness of kitchen and equipment Responsible for proper personal hygiene for self and staff Responsible for professional relationship with employees, students, school staff, and public Maintain student records (free and reduced files and student accounts) Operate Fast Lane computer system at all meal times, and ensures student reimbursement status is properly determined for all students Follow federal guidelines to protect the identity of students on the free and reduced program Prepare all cafeteria bank deposits daily Keep records of children with special dietary needs and reports these needs to the district Dietitian Perform other duties as assigned, based on department needs Must complete designated district technology proficiencies each year Requires a basic knowledge of technology/computer skills Ability to use personal computer to access district programs, emails, and other resources Maintain a consistent professional demeanor and appearance Ensure compliance with the Texas Educator's Code of Ethics Daily attendance and punctuality at work are essential functions of the job Supervisory Responsibilities: Supervises all aspects of food production and serving at assigned site Equipment Used: Office equipment - personal computer, printer, calculator, multi-line telephone, software programs and peripherals, copier, fax, and other equipment applicable to position Large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, deep-fat fryer Sharp cutting tools, ovens, dishwasher, food, utility cart, buffer, stripper, wet and dry vacuum cleaner, washing machine, clothes dryer Mental Demands: Ability to read, concentrate, communicate effectively (verbally and written), interpret, reason, understand verbal instructions, memorize, coordinate, compile, compute, analyze, differentiate Work with frequent interruptions and maintain emotional control under stress Physical Demands: Frequent: Sitting, standing, walking, climbing stairs and/or ramps, balancing, stooping, kneeling, crouching, crawling, pulling, pushing, reaching, repetitive hand motions, hearing, speaking clearly, visual acuity, distinguishing colors, driving, traveling Occasional: Lifting, moderate, 15-44 pounds Environmental Factors: Frequent exposure to: temperature extremes (hot and cold), humidity extremes, noise, low or intense illumination, vibration Occasional exposure to: biological hazards (communicable diseases, bacteria, insects, mold, fungi, etc.) Work around moving objects or vehicles, work on uneven surfaces Work alone, work prolonged or irregular hours Nondiscrimination Statement: The Judson School District considers applicants for all positions without regard to race, color, national origin, age, religion, sex, marital or veteran status, the presence of a medical condition, disability, or any other legally protected status.

Role OverviewSodexo is seeking an experienced Catering Manager 4 for a potential sale at Texas State University, located in San Marcos, TX. The Catering Manager role is key to managing successful events on and off campus, as well as working with community and client partners. Sodexo provides college campuses with food, nutrition, environmental, and facilities management solutions. Joining us at one of our campus sites enables you to positively influence college students' well-being and create a healthy learning environment. Incentives*Relocation is available. *What You'll Doidentify customer needs and expectations ensure that Sodexo and customer goals are aligned and met educate and develop rapport with clients and promote partnerships promote a customer/client centered culture that strives to exceed customer and client needs coordinate all unit catering initiatives to drive sales growth and track resultsmaintain and improve service level resulting in increased customer satisfaction ensure all HAACP standards are followeddemonstrate resourcefulness and quick responsiveness to client and customer requests What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You Bringsolid organizational skillsexcellent leadership/team building skillsthe ability to handle catering at all levels from students to executivesprofessional demeanor is required Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Bachelor's Degree or equivalent experience Minimum Management Experience - 3 years Minimum Functional Experience - 3 years of experience in catering, food production, or food service management or a related field

Title Cafeteria Manager II Department Child Nutrition Reports To Child Nutrition Director Compensation ACP 205 Days 193 Revised: 09/16/2021 PRIMARY PURPOSE: Responsible for preparation and service of breakfast and lunch, maintains on site financial aspects of food service operations, and is responsible for training and supervision of workers MINIMUM QUALIFICATIONS Education and Certification Requirements * High school graduate or GED equivalent * Food Manager Certification required * Food Handlers Certificate required (certificate to be obtained within 7 days of employment) * Candidate must have satisfactory outcome of fingerprinting background check Special Knowledge and Skills * Knowledge of methods, materials, equipment and appliances used in food service operation * Ability to manage personnel * Strong communication and interpersonal skills * Reasonable degree of proficiency in bookkeeping * Accuracy in counting money and making bank deposits Experience: * Minimum of two (2) years cafeteria management experience preferred. Will accept cafeteria assistant manager experience MAJOR RESPONSIBILITIES AND DUTIES: (The following statements describe the general purpose and responsibilities assigned and should not be construed as an exhaustive list of all responsibilities, skills, efforts, or working conditions that may be assigned or skills that may be required.) * Assign job schedules to all workers under his/her supervision. Supervises and participates in food production * Ensure employees follow proper safety, sanitation and uniform standards * Order, receive, and maintain proper levels of food and supplies * Responsible for cleanliness of kitchen and equipment * Responsible for proper personal hygiene for self and staff * Responsible for professional relationship with employees, students, school staff, and public * Maintain student records (free and reduced files and student accounts) * Operate Fast Lane computer system at all meal times, and ensures student reimbursement status is properly determined for all students * Follow federal guidelines to protect the identity of students on the free and reduced program * Prepare all cafeteria bank deposits daily * Keep records of children with special dietary needs and reports these needs to the district Dietitian * Perform other duties as assigned, based on department needs * Must complete designated district technology proficiencies each year * Requires a basic knowledge of technology/computer skills * Ability to use personal computer to access district programs, emails, and other resources * Maintain a consistent professional demeanor and appearance * Ensure compliance with the Texas Educator's Code of Ethics * Daily attendance and punctuality at work are essential functions of the job Supervisory Responsibilities: Supervises all aspects of food production and serving at assigned site Equipment Used: * Office equipment - personal computer, printer, calculator, multi-line telephone, software programs and peripherals, copier, fax, and other equipment applicable to position * Large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, deep-fat fryer * Sharp cutting tools, ovens, dishwasher, food, utility cart, buffer, stripper, wet and dry vacuum cleaner, washing machine, clothes dryer Mental Demands: * Ability to read, concentrate, communicate effectively (verbally and written), interpret, reason, understand verbal instructions, memorize, coordinate, compile, compute, analyze, differentiate * Work with frequent interruptions and maintain emotional control under stress Physical Demands: * Frequent: Sitting, standing, walking, climbing stairs and/or ramps, balancing, stooping, kneeling, crouching, crawling, pulling, pushing, reaching, repetitive hand motions, hearing, speaking clearly, visual acuity, distinguishing colors, driving, traveling * Occasional: Lifting, moderate, 15-44 pounds Environmental Factors: * Frequent exposure to: temperature extremes (hot and cold), humidity extremes, noise, low or intense illumination, vibration * Occasional exposure to: biological hazards (communicable diseases, bacteria, insects, mold, fungi, etc.) * Work around moving objects or vehicles, work on uneven surfaces * Work alone, work prolonged or irregular hours Nondiscrimination Statement: The Judson School District considers applicants for all positions without regard to race, color, national origin, age, religion, sex, marital or veteran status, the presence of a medical condition, disability, or any other legally protected status.

Kitchen Managers own every aspect of their restaurant's kitchen operations. They uphold promises to their Team, their Guests, and the Business. Kitchen Managers direct, lead and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, team member retention, guest service and satisfaction, food quality, cleanliness and sanitation. Essential Functions Staffing, Training and Development: Supports Head Trainer to ensure training materials available are consistently and effectively used in team member training. Back of the House team is coached, trained and developed in their job roles for all work areas. The Back of House team is provided with the tools, education and experience to perform individual job descriptions to standards. Ensures that all new team members attend orientation and supports trainers each day of training. Personally, follows up with both team members and trainers. Conducts performance oriented training and maintains accurate training records. Supports the manager-in-training training program when needed. Analyzes own strengths and weaknesses. Develops self-improvement objectives, goals and an implementation plan utilizing training programs. Supports the development of the leadership team in restaurant operations. Profitability: Delivers profitability of restaurant operations by operating within a cost of goods and labor productivity guidelines. Cost goals are met for food. Labor goals are negotiated and met, work is completed daily (no O.T. is scheduled). Kitchen team member is held accountable for negotiated product, labor and operating account goals. Financial information is prepared accurately and on time, invoices checked for accuracy. Inventories conducted weekly, extended with current pricing, validated and appropriate action plans created and executed. Provides input in the development of budgets, projections, goals, and objectives. Practices sound security measures always securing people, monies, records, information and equipment. Personnel Administration/Administrative Duties: Follows administrative guidelines and procedures. Completes and maintains accurate records/paperwork. Maintains team member personnel files and keeping them up to date using the file audit form. Supports the GM to conduct timely, effective Back of House performance reviews. Supports the GM to complete new hire forms properly and efficiently. Completes proper forms for payroll and checks all payroll records at the end of every shift to ensure accuracy. Develops and maintains schedules to match sales forecasts/budgets for Back of House team members. Properly uses and documents Back of House team member disciplinary actions. Completes assigned administrative duties such as schedules and reviewing team member schedules, etc., accurately and on time. Business Development/Business Understanding and Leadership: Understands and promotes the Hopdoddy culture, stays abreast of marketing and competitive issues/events, uses industry knowledge to benefit the organization. Seeks and welcomes the opportunity to learn new techniques and tasks. Builds support and commitment among others around company initiatives. Follows direction in all delegated tasks and projects. Has a positive attitude and approach to the job. Demonstrates the highest standards and acts as a role model for team members. Participates in, and is supportive of all marketing programs. Actively supports the marketing and sales plan, emphasizing up-selling and other objectives identified by the management team. Communicates and manages company expectations. Posts important and relevant information for leadership and team members. Creates effective and results based sales building plans. Restaurant Operations: Through his/her own conduct, appearance, and energy level sets the leadership example for the team member in the restaurant. Ensures food is prepared in accordance with Company standards and recipes. Ensure food safety and security processes and procedures are followed. Ensures proper staffing and operation of the back of the house. Leadership includes time spent providing direction to team members as well as exceeding guest expectations. Ensures product inventory is maintained and sufficient to support operations. Ensures scheduled preventative maintenance and regular cleaning required to operate a clean, safe and sanitary restaurant is completed following Hopdoddy polices and procedures. Perform other related duties, tasks and responsibilities as required from time to time. Guest Service and Relations: Provide warm Hopdoddy Hospitality with a smile and eye contact. Interacts effectively with guests providing them an excellent dining experience. Establishes guest service and satisfaction as a priority through personal example and follow-through. Utilize the “Guest Right of Way” always. Proactively handles guest complaints with a sense of urgency, poise and good judgment. Monitors guest feedback daily. Team member Relations and Team Building: Motivates Back of House team members to learn and perform quality work. Develops teamwork. Provides quality time with Back of House team members through the open-door policy. Responds in a timely manner to all team member's needs, concerns and complaints. Regularly praises and effectively coaches all team members. Establishes an atmosphere of fairness, mutual respect and concern in dealing with team members. Performance Management & Personal Effectiveness: Models personal excellence and consistency in day-to-day behaviors and accomplishments. Identifies and analyzes problems and develops workable solutions. Maintains consistent performance standards for all team members. Increases effectiveness through proper use of delegation and work assignments. Participates in team member meetings, coaching and developing the leadership team and team members. Communicates effectively with management, team members, and guests verbally and in writing when appropriate. Conducts walkthroughs and reviews all shopper scores. Shows initiative and sense of urgency in accomplishing tasks and projects. Performs multiple tasks effectively and efficiently. Works efficiently to meet commitments in a timely manner. Remains composed when something unexpected occurs. Demonstrates consistency in approach and behavior. Comes to work on time ready for the shift and does not leave until the next shift is setup for success. Has personal development plan in place to reach the next level. Leadership One on One's done weekly. Requirements Minimum Qualifications Team Player with a sense of humor. High school diploma or equivalent required. Must demonstrate good math and communication skills. Experience as a Kitchen Manager in full service or fast casual restaurant. Demonstrated leadership skills, including coaching, directing, and motivating a team. Exposure to P&L and sales building highly desirable. Knowledge, Skills and Abilities Knowledge of Job Initiative Adaptability and Flexibility Organization and Planning Analytical Ability PC Skills - Intermediate Microsoft Office Suite, PowerPoint, Excel, Word and Outlook ? Creativity Working Relations Communication Development of Team Members Leading People Physical Requirements Must be able to lift 30lbs frequently and up to 80lbs occasionally. Responsible for utilizing office/restaurant equipment. The effective operation of equipment requires the use of all limbs, fingers and the ability to see. Position requires standing, bending, and walking the entire workday. Must be able work under a high degree of stress on a physical, mental and emotional level; this includes performing work in a fast-paced manner and making timely decisions. Disclaimer This position description is not intended, and should not be construed to be, an exhaustive list of all responsibilities, skills, efforts or working conditions associated with the job. It is intended, however, to be an accurate reflection of those principal job elements essential for making decisions related to job performance, team member development and compensation. As such, the incumbent may perform other duties and responsibilities as required.

Primary Purpose: Under moderate supervision organize and assist with daily operation of the Food Service office and provide clerical services to the director and other staff members. Qualifications: Education/Certification: High school diploma or GED, some college preferred Food Service experience required Special Knowledge/Skills: Proficient skills in keyboarding, data entry, work processing, and file maintenance Ability to use software to develop spreadsheets and databases and do word processing Ability to prioritize workflow to address the multiple needs of the supervisor or the department Ability to multi-task numerous complex administrative activities Effective communication and interpersonal skills Basic math skills Experience: Two years successful secretarial experience preferred but not required, preferably in a public education environment Major Responsibilities and Duties: Records, Reports, and Correspondence Prepare correspondence, forms, memorandums, forms, requisitions, and reports for Food Service office and State/Federal Agencies. Compile, maintain, and file all reports, records, and other documents as required. Accounting Perform routine bookkeeping tasks and maintain department budget records. Prepare and process department purchase orders and payment authorizations. Order and maintain inventory of office supplies and program equipment. Monitor and process personnel time records including leave requests and reports and submit in accordance with district procedures. Other Answer and respond to incoming calls, take reliable messages, and route to appropriate staff. Maintain a schedule of appointments and make travel arrangements for department staff. Make meeting arrangements for department activities including preparing materials, scheduling and setting up facilities, and arranging equipment. Receive, sort, and distribute mail and other documents to department staff. Maintain confidentiality of information. Follow district safety protocols and emergency procedures. Operate the Point of Service System. Process Lunch Applications and process files for Direct Certification reports monthly. Do the annual Verification process on lunch applications. Supervisory Responsibilities: None. Mental Demands/Physical Demands/Environmental Factors: Tools/Equipment Used: Standard office equipment including personal computer and peripherals Posture: Prolonged sitting; occasional bending/stooping, pushing/pulling, and twisting Motion: Repetitive hand motions including frequent keyboarding and use of mouse; occasional reaching Lifting: Occasional light lifting and carrying (less than 15 pounds) Environment: May work prolonged or irregular hours; occasional districtwide travel Mental Demands: Work with frequent interruptions; maintain emotional control under stress

Primary Purpose: Direct and manage the child nutrition operation of the district. Plan and implement programs that meet regulatory and nutritional requirements for students, promote development of sound nutritional practices, and maintain a safe and sanitary environment. Qualifications: Education/Certification: Bachelor's degree or equivalent educational experience with academic major in food and nutrition, dietetics, home and consumer sciences, food service management, nutrition education, culinary arts, business, or a related field Eight hours of food safety training (completed not more than five years prior to employee's start date or within 30 days of employee's start date) Clear and valid Texas driver's license Special Knowledge/Skills: Knowledge of menu planning, food purchasing, and preparation of foods in food service environment Ability to conduct on-site inspections of food service facilities districtwide Ability to manage budget and personnel Ability to implement policy and procedures Ability to interpret data Strong organization, communication, and interpersonal skills Experience: Five years experience in food service management Three years experience in food service environment Major Responsibilities and Duties: Food Service Operations * Direct and manage district's food service programs. * Develop menus that meet established nutritional requirements for students. * Work cooperatively with campus principals to create lunch schedules and resolve personnel issues. * Establish and direct process of providing free and reduced lunch applications following United States Department of Agricultures and Texas Education Agency guidelines for meal eligibility and reimbursement of federal funds. * Develop and maintain written department procedures for all food service operations. Policy, Reports, and Law * Implement federal and state law, State Board of Education rule, and board policy. * Compile, maintain, and file all reports, records, and other documents required. * Ensure that employee time records are accurately maintained and data necessary to process food service payroll is delivered in a timely manner. * Complete minimum annual continuing education requirements. Budget and Inventory * Develop and administer budget based on documented needs and ensure that operations are cost effective and funds are managed prudently. * Work cooperatively to develop and implement a cost-effective and efficient food procurement and inventory system that meets both federal and Texas Education Agency (TEA) standards. * Assist with the evaluation of formal bids and make recommendations for the awarding of contracts for school board approval. * Approve and forward invoices and purchase orders for food service department to accounting department. * Develop and implement inventory and stock control program for equipment and supplies and recommend replacement and disposal of obsolete equipment as necessary. Personnel Management * Select, train, supervise, and evaluate staff and make recommendations relative to assignment, retention, discipline, and dismissal. * Prepare, review, and revise job descriptions for food service department positions. * Develop training options and improvement plans to ensure exemplary operation in the food service area. Safety * Ensure that measures are in place and operating to protect food, supplies, and equipment in school cafeterias, lunchrooms, and warehouses. * Maintain safety standards that confirm with federal, state, and insurance regulations and develop a program of preventive safety. * Organize and conduct training programs to promote safe food handling and a safe work environment. Supervisory Responsibilities: Supervise, evaluate, and recommend the hiring and firing of campus cafeteria managers, supervisors, and support staff assigned to the child nutrition department.* Mental Demands/Physical Demands/Environmental Factors: Tools/Equipment Used: Standard office equipment including personal computer and peripherals; district vehicle Posture: Prolonged sitting; occasional bending/stooping, pushing/pulling, and twisting Motion: Repetitive hand motions including frequent keyboarding and use of mouse; occasional reaching Lifting: Occasional light lifting and carrying (less than 15 pounds) Environment: May work prolonged or irregular hours; frequent districtwide travel Mental Demands: Work with frequent interruptions, maintain emotional control under stress * To meet the executive exemption test, the primary duty must be management and the employee must supervise at least two full-time employees. School Nutrition Directors hired after July 1, 2015 may alternatively have a Bachelor's degree in any academic major and a state-recognized certificate for school nutrition directors OR * Districts with 2,499 students or less: A Bachelor's degree in any academic major and at least one year of relevant school nutrition programs experience; an Associate's degree or equivalent educational experience with academic major in food and nutrition, dietetics, home and consumer sciences, food service management, nutrition education, culinary arts, business, or a related field; or a high school diploma (or GED) and at least three years of relevant experience in school nutrition programs. In districts of less than 500 students, the Texas Department of Agriculture may approve a candidate who meets the education requirements but has less than three years experience. * Districts with 2,500 to 9,999 students: A Bachelor's degree in any academic major and at least two years of relevant school nutrition programs experience or an Associate's degree or equivalent educational experience with academic major in in food and nutrition, dietetics, home and consumer sciences, food service management, nutrition education, culinary arts, business, or a related field and at least two years of relevant school nutrition programs experience. * Districts with 10,000 or more students: A Bachelor's degree in any academic major and at least five years experience in management of school nutrition programs.

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.

Title Floating Cafeteria Manager Department Central Kitchen Reports To Child Nutrition Director Compensation ACP 205 Days 193 Revised: 02/15/2022 PRIMARY PURPOSE: Assist the Child Nutrition Department in the areas of Manager, Clerical aide or Cashier as required MINIMUM QUALIFICATIONS Education and Certification Requirements High school graduate or GED equivalent Valid Texas Driver's License, a good driving record, and proof of insurance on vehicle used to travel to district Food Handlers Certificate required (certificate to be obtained within 7 days of employment) Candidate must have satisfactory outcome of fingerprinting background check Special Knowledge and Skills Knowledge of methods, materials, equipment and appliances used in Child Nutrition operation Ability to manage personnel Efficient planning and organizational skills Accuracy in counting money and making bank deposits Ability to meet deadlines Efficient communication and interpersonal skills Efficient bookkeeping and record keeping skills Experience: Three (3) years school child nutrition experience OR one year in Child Nutrition Management MAJOR RESPONSIBILITIES AND DUTIES: (The following statements describe the general purpose and responsibilities assigned and should not be construed as an exhaustive list of all responsibilities, skills, efforts, or working conditions that may be assigned or skills that may be required.) Assume the total duties of a Cafeteria Manager, a Clerical Aide or a Cashier when needed Assist the Dietician and Elementary Supervisor in their duties Trained in all computer functions of Department Managers Assist in training Clerical Aides or Elementary Managers Knowledgeable of Federal guidelines and Type A Regulations Perform other duties as assigned, based on department needs Must complete designated district technology proficiencies each year Requires a basic knowledge of technology/computer skills Ability to use personal computer to access district programs, emails, and other resources Maintain a consistent professional demeanor and appearance Ensure compliance with the Texas Educator's Code of Ethics Daily attendance and punctuality at work are essential functions of the job Supervisory Responsibilities: Supervises all aspects of food production and serving at assigned site Equipment Used: Office equipment - personal computer, printer, calculator, multi-line telephone, software programs and peripherals, copier, fax, and other equipment applicable to position Large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, deep-fat fryer Sharp cutting tools, ovens, dishwasher, food, utility cart, buffer, stripper, wet and dry vacuum cleaner, washing machine, clothes dryer Mental Demands: Ability to read, concentrate, communicate effectively (verbally and written), interpret, reason, understand verbal instructions, memorize, coordinate, compile, compute, analyze, differentiate Work with frequent interruptions and maintain emotional control under stress Physical Demands: Frequent: Sitting, standing, walking, climbing stairs and/or ramps, balancing, stooping, kneeling, crouching, crawling, pulling, pushing, reaching, repetitive hand motions, hearing, speaking clearly, visual acuity, distinguishing colors, driving, traveling Occasional: Lifting, moderate, 15-44 pounds Environmental Factors: Frequent exposure to: temperature extremes (hot and cold), humidity extremes, noise, low or intense illumination, vibration Occasional exposure to: biological hazards (communicable diseases, bacteria, insects, mold, fungi, etc.) Work around moving objects or vehicles, work on uneven surfaces Work alone, work prolonged or irregular hours While all applications will be reviewed, not all applicants will be interviewed Nondiscrimination Statement: The Judson School District considers applicants for all positions without regard to race, color, national origin, age, religion, sex, marital or veteran status, the presence of a medical condition, disability, or any other legally protected status.