Kitchen manager jobs in San Marcos, TX

Why us? Trailblazers. Pioneers. Innovators. Being the first takes courage. Hotel Van Zandt was the first to bring worn-leather boots and a vinyl collection to Rainey Street. Nearly a decade later, we've grown and embraced change, evolving into a hub for risk-takers and those who dare to chart their own path. Whether you're here to explore, relax, or be inspired-Hotel Van Zandt offers an authentic Austin experience for the creative and the curious. As part of Sage Hospitality Group, we passionately strive to be the best and create excellence in everything we do. We believe in enriching lives one experience at a time. More than a slogan, we empower our employees to make positive impacts on the communities in which we live and work. By providing genuine service we build relationships with our guests and value for our shareholders, and we create unforgettable experiences. We are looking for independent thinkers. Those who harness their entrepreneurial spirit so that it breaks preconceived notions. We're not afraid to forge our own path. After all, it's what industry leaders do. That's why we welcome risk takers and creative spirits alike. No matter your daily role, Sage recognizes that your success is about more than the work you do-it's really about who you are, which is why we invest in your personal and professional growth. We hope you consider joining us! Job Overview Overall management responsibility for the operation of the hotel including profitability, guest service, product quality, and overall cleanliness and maintenance of the hotel property. Operation of the hotel will be within the framework of approved 1) annual budget, 2) annual marketing plan, 3) annual capital expenditure plan, 4) annual wage plan, and always within the framework of all Company policies and procedures. Responsibilities Executive Committee Lead the Executive Committee utilizing a participative style: be readily available and effectively communicate with each member, coordinate the operation of each individual's department and special projects, and assist in identifying problems and solutions. Guide the committee in dealing with the hotel's problems and opportunities in order to best serve the financial interests of the property. Operating Budget Development of annual operating budget which will serve as an operating plan and define required levels of achievement. Assure achievement of annual budget in revenues, costs and profits through accounting diligence and expenditure controls and proficient accounting practices. Departmental Objectives Set written priorities and key objectives for each department head quarterly including action plan and completion date. Follow up to assure successful implementation and follow-through and take corrective action in the event of failure to meet assigned objectives. Forecasting Monthly forecasting of operating staff and cost expenditures. Business planning in line with forecasted sales and costs including guidance to department heads. P & L Statement Critique Monthly review of financial statement in order to correct problems, assure spending is in line and to plan for future business. Review and approve all expenses in "other expense" categories in all departments. Regularly review all major expenses to assure that monies are wisely expended. Staff Relations Develop a high level of esprit de corps and loyalty to the hotel and to the company in order to reduce turnover and increase employee morale. Communicate, counsel and assist in staff development. Be visible and available to all hourly personnel in accordance with the Company's open door policy. Attend monthly department employee meetings whenever possible. Staff Evaluation Conduct performance appraisal and personal development plans for management staff. Identify substandard performance of individual managers and outline improvement action, including taking corrective or disciplinary measures. Staff Hiring Assure level of experience, knowledge and ability to meet job requirements of all hotel management. Cost Controls Review controls and assure adherence at all times in order to protect the hotel's property/assets. Wage and Salary Administration Review all wage and salary increases assuring compliance with wage scales and compensation philosophies as outlined in the Company's management manuals. Future Business Quarterly review of future bookings of room nights and banquet sales, early identification of weak periods, implementing yield management practices. Pricing Quarterly review of pricing including review of cost increases and competitive pricing in room rates, restaurant, lounge and banquet areas. Assure recommendation and implementation of price increases on a timely basis. Inspection Regular personal inspection of guest rooms, public areas, back of house, banquet function set-ups. Assure that written lists are developed of corrective actions required for implementation by housekeeping, maintenance and operating departments. Guest service through leadership and example, establish a friendly, courteous, service-oriented approach to guests that is exhibited by all hotel employees. Establish and implement guest service standards for all departments, periodically review, identify problems and corrective actions. Property Maintenance Assure that an on-going program is followed in regular repair and upkeep of the facility, landscape and equipment by developing and implementing a preventive maintenance program. Marketing Plan Development of annual sales and marketing plan. Monitor implementation of marketing plan action steps. Sales Management Regular review of sales solicitation activities, room nights productivity and group room rates sold by the sales department. Regularly review individual productivity taking corrective action and guiding as needed. Evaluate market mix and take action in order to best position the hotel for increased business. Involvement in sales solicitation of key accounts by reviewing contracts, meeting with sales department, visit key account contacts in person and by phone. Food and Beverage Promotion Monitor the success of F&B promotion programs. Take corrective actions as required. Monitor sales levels in order to take steps to reverse negative sales trends. Credit Maintain credit policies at Front Office, Sales and Catering. Attend credit meetings and assist in developing action plans, supervise collections of major accounts, review of aging reports and approval of write-offs. Front Office Management Regular review of Front Office results in order to maximize room revenue. Identify problem areas and initiate solutions. Community Relations Represent the hotel within the local community, positioning the hotel as a good corporate citizen that is involved and supportive of community affairs. Policies and Procedures Assure that all Company policies and procedures are fully implemented throughout the hotel. Qualifications Education/Formal Training A four-year college degree or equivalent education/experience Experience Previous experience as General Manager or Assistant General Manager at a similar size and type of hotel, previous experience as Department Head at same facility. Knowledge/Skills Requires advanced knowledge of the hospitality and business management fields. Requires considerable working knowledge of other major areas and the skill to integrate and communicate that information. Requires studying, analyzing and interpreting complex activities or information in order to improve known practices or develop new approaches. Ability to make decisions with only general policies and procedures for guidance and keeping the General Manager informed of general direction. Requires highly developed communication skills to frequently negotiate, convince, sell and influence other managerial personnel, hotel guests and/or corporate clients. Must have excellent speech and written skills in order to communicate with managers, guests and employees. Must have excellent literacy skills necessary for reports, policies and procedures. Physical Demands The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must have vision ability in order to visually inspect hotel. Must have mobility to walk through the front and the back of the hotel. Climbing approximately 20-30 steps 10% of the week. Physically able to regularly inspect all areas of interior and exterior of facility. Environment General office and hotel environment Benefits Eligible to participate in Sage bonus plan Unlimited paid time off Medical, dental, & vision insurance Eligible to participate in the Company's 401(k) program with employer matching Health savings and flexible spending accounts Basic Life and AD&D insurance Company-paid short-term disability Paid FMLA leave for up to a period of 12 weeks Employee Assistance Program Great discounts on Hotels, Restaurants, and much more. Eligible to participate in the Employee Referral Bonus Program. Up to $1,000 per referral. Salary USD $210,000.00 - USD $250,000.00 /Yr. Apply for this job online Email this job to a friend We want to connect with you TODAY!

Skytex Homes is a Texas-based, privately-owned manufactured home retailer specializing in land/home packages and home sales. We have access to many different manufacturers and product lines giving us an edge on the competition. With a commitment to serving customers across Texas and beyond, the company offers a diverse selection of high-quality homes. Prospective homeowners can visit the sales center in New Braunfels, TX, to explore home options and learn more about available communities. Skytex Homes is known for its focus on delivering customer-centric housing solutions. Role Description This is a full-time, on-site role for a General Manager at our flagship newly opened sales lot in New Braunfels, TX. The General Manager will oversee daily operations, develop and train on sales strategies, lead the sales team, and ensure operational excellence. Responsibilities also include financial management, driving customer satisfaction, and maintaining compliance with company policies and legal requirements. Key Responsibilities Sales and Marketing Leadership: Develop and implement sales strategies to meet or exceed monthly and annual targets. Lead marketing initiatives, including promotions, advertising, and community outreach to attract potential buyers. Team Management: Recruit, train, coach, and motivate the sales team and support staff. Conduct performance evaluations, provide feedback, and handle disciplinary actions as needed to build a motivated workforce. Operations Oversight: Manage daily dealership operations, including inventory control of manufactured homes, lot maintenance, and customer service processes. Ensure the lot is visually appealing and compliant with safety standards. Financial Management: Prepare and manage budgets, monitor expenses, and generate financial reports. Track sales metrics, occupancy goals, and profitability to optimize performance. Customer Relations: Handle escalated customer inquiries, resolve complaints, and ensure high levels of satisfaction. Oversee the sales process from lead generation to closing deals. Compliance and Legal: Maintain knowledge of legal requirements related to manufactured home sales, including zoning, financing, and warranties. Obtain and maintain appropriate sales licensing as required by state regulations. Vendor and Inventory Coordination: Negotiate with manufacturers and suppliers for home inventory. Coordinate deliveries, setups, and inspections to keep stock levels optimal. Reporting and Analysis: Analyze market trends, competitor activities, and sales data to inform strategic decisions. Provide regular updates to upper management on lot performance. Qualifications Minimum of 5-7 years in sales or retail management, with at least 2-3 years in the manufactured housing industry Strong leadership, team management, and employee coaching skills Sales, customer relationship management, and business development expertise Operations management, financial planning, and strategic decision-making abilities Excellent communication, technological, organizational, and problem-solving skills Familiarity with CRM software and inventory management Ability to work in a fast-paced outdoor environment, including weekends as needed Compensation and Benefits Competitive salary and performance-based compensation package based on experience and skills Benefits may include health insurance, retirement plans, and paid time off

Job Description Part of the Tc4 & Co. Hospitality group, Tony C's Pizza & Beer Garden is owned and operated in Austin, TX by Creed Ford IV & Tony Ciola. Their passion and flair for high-quality food and customer service have driven their success. At Tony C's Beer Garden these qualities culminate in a sublime dining experience bring award-winning New York style pizza and Italian American food in a fast casual beer garden setting. We are looking for people who love the extortionary, not the ordinary. NOW HIRING RESTAURANT KITCHEN MANAGERS Spanish/English Bilingual strongly preferred As one of our restaurant leaders, you will oversee BOH operations to ensure guest service & food quality standards are upheld at all times. To be successful in this role, you should be familiar with restaurant operations and have a good understanding of what makes a great customer service. You should also be available to work within opening hours, including weekends and holidays. Ultimately, you will help minimize operating costs, boost our employee retention and deliver a positive dining experience for our guests. Requirements: 2+ years of experience as a Kitchen Manager, Restaurant Manager or Head Chef Familiarity with restaurant management software, like Aloha/Toast Good math and reporting skills Customer service attitude Communication and team management abilities Availability to work within opening hours (e.g. evenings, holidays, weekends) High school diploma; additional certification in hospitality is a plus We can offer you: Medical, Dental, and Vision Paid Vacation Monthly food allowances to use at an of our locations. Leadership Development Program Quarterly Outings We are an Equal Opportunity / Verify Employer. Tony C's Pizza & Beer Garden is a full service restaurant concept that has growth opportunities in a casual dining restaurnat environment. Start at $65k to $70k per year, based on experience. In this KM role, you will manage restaurant back of house / kitchen teams along with assistant manager roles and duties working as a member of the restaurant management team. Sous Chef or Culinary Manager experience is preferred in this Heart of House role.

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 Round Rock, 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, 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 $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 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!

Job Description What You'll Be Doing Lead by example in a scratch kitchen that uses high-quality, thoughtfully sourced ingredients. Model Tacodeli's values, culture, and leadership behaviors Train and develop kitchen team members to uphold food safety and operational standards. Ensure smooth and efficient kitchen operations and consistent food execution. Be the expert on all food quality and safety standards, and foster a clean, safe, and positive work environment. Purchase food to ensure the restaurant is well-equipped and ready for day-to-day operations Collaborate with the General Manager to meet business goals and uphold Tacodeli's mission. Competitive salary of $57,800 annually and $8,000 annual bonus potential REQUIRED KNOWLEDGE, SKILLS & ABILITIES Minimum 1 year of restaurant kitchen leadership English language proficiency is required, and Spanish language proficiency is highly preferred. Ability to use desktop computer programs/familiarity with MS Office suite (Word, Excel, Outlook, etc.) Expected to work when the business requires, which includes weekends, early hours, and evenings. Experience managing food costs and labor, ability to do so using technology (preferred experience with Hotschedules, and online ordering systems Ability to work cohesively in a team environment as well as perform job functions Proven skills in organizing work, attending to detail, giving direction, managing time effectively, and handling multiple tasks promptly. Must believe in a hands-on managing style and be willing to lead by example Experience hiring, developing, and training. Acts with the highest degree of integrity Substantial functional kitchen and restaurant operations expertise Physical/Mental Requirements: Ability to stand/walk for 8 hours per day. Ability to occasionally bend, twist, reach, and lift items to 50 lbs, including stooping, lifting, pushing, pulling, kneeling, etc. Must be able to tolerate higher levels of noise from music, customers, and employee traffic. Ability to tolerate extreme temperatures Must have a solid positive attitude towards guests and team members. Ability to use a personal computer. Must have a strong positive attitude towards guests We are an E-Verify Employer

Job Description About the Role: The Kitchen position is essential for ensuring the smooth operation of our culinary services in Clear Springs New Braunfels. This role involves preparing high-quality meals that meet our standards for taste, presentation, and safety. The successful candidate will work closely with the kitchen team to maintain cleanliness and organization, ensuring that all food safety regulations are adhered to. Additionally, this position requires creativity and attention to detail in menu planning and food preparation. Ultimately, the goal is to provide an exceptional dining experience for our guests through delicious and visually appealing dishes. Minimum Qualifications: High school diploma or equivalent. Previous experience in a kitchen or food service environment. Basic knowledge of food safety and sanitation practices. Preferred Qualifications: Experience with menu planning and food costing. Knowledge of various cooking techniques and cuisines. Responsibilities: Prepare and cook a variety of dishes according to established recipes and standards. Maintain a clean and organized kitchen environment, including proper food storage and sanitation practices. Collaborate with team members to ensure timely service and efficient kitchen operations. Monitor inventory levels and assist in ordering supplies as needed. Skills: The required skills for this position include strong culinary abilities, which are utilized daily in the preparation and cooking of meals. Attention to detail is crucial for maintaining food safety standards and ensuring that each dish meets quality expectations. Teamwork skills are essential as the kitchen operates in a collaborative environment, requiring effective communication and cooperation with colleagues. Creativity is also important, as the role involves contributing to menu development and finding innovative ways to present dishes. Additionally, organizational skills are necessary for managing inventory and maintaining a clean workspace.

ROLE PURPOSE The Kitchen staff will ensure consistency in food quality, prepare orders in a short period of time, and prepare menu items in accordance with established recipes and guidelines. All of this must be done while maintaining a clean, safe, and sanity working area. RESPONSIBILITY · Show Passion and Commitment by preparing menu items accurately and promptly when ordered through point of sale system. · Show integrity by only making items ordered through the point of sale system and always doing the right thing. · Be of service and accommodate special requests whenever possible, with management approval, to create a positive and tailored experience for each guest. · Prepares dishes according to recipes to maintain quality and consistency throughout Cinepolis. · Cook menu items in cooperation with the rest of the kitchen staff to ensure that food comes out simultaneously, in high quality and in a timely fashion. · Remake items when instructed by a Supervisor or Manager. · Always Adhere to Food Handlers Safety guidelines including by not limited to the following: Keep all food items within safe temperatures, label all food correctly with dates, always avoiding cross contamination by washing hands and using correct tools and surfaces. · Maintain order and cleanliness by washing dishes and cleaning work area during the shift and at the end of shift. · Keeps all kitchen areas stocked with dry products and prep materials and restock dry goods consistently throughout shift and at end of shift. · Uses FIFO system to keep food fresh and eliminate waste. · Accurately maintain waste logs for all discarded items whether due to being expired or dishes made incorrectly/sent back. · Keep supervisor and kitchen manager up to date on inventory levels. · Maintain a positive and professional approach with coworkers and customers. · Work safely and at all times including using cutting gloves, asking for assistance if needed with moving heavy items, or staying hydrated from heat. · Lock and secure food and equipment. · Follow all opening, mid and closing procedures. · Attend and participate in trainings and meetings. · Other duties as assigned. QUALIFICATIONS · Must have at least 1 year of professional kitchen experience, culinary training preferred. Experience should include dishwashing, prep/cook, and expediating experience. · If does not meet experience requirements, position can start as a dishwasher and/or prep cook as an entry level with career growth potential. · ServSafe training certification preferred or must complete training and certification provided by Cinépolis prior to going on the line · Proficiency in kitchen operations and execution · Must have working knowledge of U.S. measurements, weight and volume · Ability to follow instructions on safe use of all chemical/cleaning materials · Must work effectively with supervisors and co-workers and with minimal supervision · Ability to meet deadlines- time management. · Ability to stand on feet for an extended period of time · Ability to walk, lift, twist, bend, reach, and handle food products on a frequent basis. · Good communication skills with support personnel and management and ability to work effectively with supervisors and co-workers in a high-volume setting. · Ability to handle difficult and stressful situations and issues in a positive manner · Bilingual in Spanish and English a plus, but not a requirement · Flexible working hours including holidays and weekends EMPLOYEE PERKS! Free Popcorn & Soda Free Employee Meal Food & Beverage Discount Free Movie Passes Please note, this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change or be added at any time per the business needs. Cinépolis USA is proud to be an Equal Employment Opportunity employer. We do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics.

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.

Job Description About the Role: The Kitchen position is essential for ensuring the smooth operation of our culinary services in Clear Springs New Braunfels. This role involves preparing high-quality meals that meet our standards for taste, presentation, and safety. The successful candidate will work closely with the kitchen team to maintain cleanliness and organization, ensuring that all food safety regulations are adhered to. Additionally, this position requires creativity and attention to detail in menu planning and food preparation. Ultimately, the goal is to provide an exceptional dining experience for our guests through delicious and visually appealing dishes. Minimum Qualifications: High school diploma or equivalent. Previous experience in a kitchen or food service environment. Basic knowledge of food safety and sanitation practices. Preferred Qualifications: Experience with menu planning and food costing. Knowledge of various cooking techniques and cuisines. Responsibilities: Prepare and cook a variety of dishes according to established recipes and standards. Maintain a clean and organized kitchen environment, including proper food storage and sanitation practices. Collaborate with team members to ensure timely service and efficient kitchen operations. Monitor inventory levels and assist in ordering supplies as needed. Skills: The required skills for this position include strong culinary abilities, which are utilized daily in the preparation and cooking of meals. Attention to detail is crucial for maintaining food safety standards and ensuring that each dish meets quality expectations. Teamwork skills are essential as the kitchen operates in a collaborative environment, requiring effective communication and cooperation with colleagues. Creativity is also important, as the role involves contributing to menu development and finding innovative ways to present dishes. Additionally, organizational skills are necessary for managing inventory and maintaining a clean workspace.

Job Description Leander, Texas•Full-time $24-$26 / hour, depending on experience About the Job Perky Beans' PB Café is continuing to grow and we are looking for a hands-on Kitchen Manager to help oversee the day-to-day management of our new full-service breakfast concept and to offer additional leadership support as we expand our operating hours to include dinner service. This job is located at 2080 N. US 183, #210 in Leander. To be successful in this role you should have previous work experience in a leadership capacity in a busy restaurant environment, with a focus on delivering high quality food, beverage, and service with the utmost attention to detail. You must be able to multi-task while staying organized, be self-motivated, outgoing and friendly, and have a positive and proactive personality. Previous scratch cooking experience is required. We are local, family-owned and operated, and are looking for team members with a great attitude and high energy that love to stay busy while working. This is an excellent time to join our company, especially if you're looking for growth opportunities as we continue to expand our business. Candidates must be available to work any schedule, including weekends and holidays. Responsibilities: Hands-on supervision of food prep and cook line, assisting with production, demonstrating proper techniques as needed, and filling in for staff vacancies. Assist in training new staff. Assist in tracking staff availability and coordinating weekly schedules. Ensure food safety and sanitation standards are met. Ensure all plates are properly cooked/served to customer expectations; visit tables and communicate with guests to ensure a pleasant dining experience is had by all. Enforce brand standards and ensure expectations are being met in regards to recipe adherence, presentation, production times, proper uniform, cleanliness, and customer interactions. Contribute as part of the management team and ensure profitability goals are achieved. Lead the team with efficiency, respect, friendliness, professionalism, knowledge, patience, awareness, compassion, courtesy, and initiative. Qualifications & Required Skills: 2-3 years of supervisory/management experience in a fast-paced, casual dining restaurant environment. Previous restaurant cooking experience in a casual or fine dining establishment is required. Proven leadership and time management skills; proactiveness. Expert in proper food handling techniques and procedures. Excellent organizational, interpersonal, and administrative skills. Job Posted by ApplicantPro

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 Description 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.

Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable Assistant Kitchen Managers / Sous Chefs (Culinary staff). !! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Control Inventory Assist in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request items Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise kitchen personnel Actively engage in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production/leftovers Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events SAFE SPECIAL DIET AND ALLERGEN FOOD PREPARATIONS Assist in developing and tasting recipes Assist in planning menu Recommend equipment purchases May act as a Front of House supervisor in the absence of other Wolfoods staff Requirements: 2+ years High Volume Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Must work a Minimum 6-days 70-hours per week Must live on-site in a rural setting with the possibility of shared living spaces Must be able to stand for long periods of time Must be able to work for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend, stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to cook from scratch Institutional and batch cooking experience - Highly Desirable Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay based on skill, experience and position. Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer To Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Job Title: Kitchen Manager FLSA Status: Seasonal- Summer Camp Staff Department: Camp Services Reports To: Camp Manager Job Purpose: The Kitchen Manager is responsible for administering the food planning and purchasing for the camp and oversight of health standards in the camp kitchen and dining hall. The Kitchen Manager is responsible for the preparation and facilitation of three meals per day for approximately 150-200 campers and adults. Kitchen staff will enhance the GSCTX camp experience through positive interactions with campers and staff, prompt and high-quality food preparation, and flexible assistance in food-based programming. Essential Functions Plans and creates nutritionally balanced menus within budget, posts weekly menus on kitchen bulletin board. Orders food and housekeeping supplies and sets up procedures for checking deliveries against orders. Daily responsibility to ensure the dining room, kitchen and food storage areas meet Girl Scout, American Camp Association, and Health Department standards and that state and local health laws are maintained and enforced in such areas as dishwashing, care of leftovers foods, insect control and fire safety. Directs and supervises the work of the kitchen staff. Coordinates meal planning with special activities such as cookouts, pack outs, trail and trip cooking. Coordinates with Camp Manager about food, equipment, or maintenance needs in the kitchen. Maintains records of all temperature logs, menus, meals served, food purchased, and cost per camper meal, and checks all deliveries. Ensures the health and safety of the campers and staff through proper administration of food service including accommodating medical dietary needs and food allergies. Provide quality camper experience that resolves concerns in a timely manner. Assisting with daily, weekly, and end of season camp cleaning responsibilities Serve as an active member of the camp management staff. Communicate often with supervisors regarding responsibilities. Maintains effective working relationships with staff and create harmonious relationships with campers, parents, and staff. Provides quality camper experience that resolves concerns by offering creative solutions in a timely manner. Assisting with daily, weekly, and end of season camp cleaning responsibilities. Provides quality camper experience that resolves concerns in a timely manner. Participates in and performs duties within the general camp life, including but not limited to check in, check out, all camp activities, themed days or meals, cookout, and duties at meals. Ensures camp is providing quality and safe programming for all campers by following all policies, procedures, protocols, and health and safety standards of GSCTX, American Camp Association, Health Department, and Safety Activity Checkpoints. Be a role model to campers and staff in attitude and behavior. Engages in problem-solving skills, by clarifying desired information, researching, locating and delivering findings and solutions. Displays professional demeanor, and integrity at all times. Maintains strict confidentiality and professionalism when handling sensitive information. Ability to effectively interact, work, and collaborate with people of various cultural backgrounds and promote an environment of inclusivity. Adheres to the policies of the Girl Scouts of Central Texas and promotes Girl Scouting in a positive manner to the public as well as to all internal and external customers. Performs other duties or assists other projects as assigned. Continuous requirement for professional demeanor and appropriate camp staff attire. Required Qualifications Must be 18 years of age by June 1, 2026. Adherence to all Personnel Policies for Summer Camp Staff. Current Texas Food Handlers Certification or ability to become certified by camp start Exhibits mature and responsible behavior at all times. Exhibits good judgment and risk management assessment skills. Ability to work with and teach children ages six through seventeen. Continuous ability to work well on a team. Must reside on camp property. Continuous work as a team member and ability to work independently with some supervision. Continuous ability to work well with others. Continuous ability to follow and enforce all Health & Safety guidelines. Preferred Qualifications Knowledge of Girl Scout programming, awards, and culture preferred. Fluent in Spanish and English is preferred. Girl Scout camper experience preferred. High School Diploma/GED preferred. College coursework preferred. 21 years of age preferred Physical Requirements Frequent sitting, standing, walking, bending and twisting upper body. Capable of lifting up to 50lbs. Ability to stay on feet for several hours a day. Capable of viewing computer monitor for long periods. Strength and endurance required to maintain constant supervision of campers. Environmental Demands Continuous outdoor activity and exposure to weather Willingness to live in a camp setting and work irregular hours with limited equipment and facilities, with daily exposure to sun, heat, and insects. Willingness to live in camp facilities that may not have AC. Frequent work under stress and under pressure of deadlines with overlapping projects. Continuous requirement for professional demeanor and appropriate camp staff attire. Continuous work as a team member and ability to work independently with some supervision. Important Note: The information contained in this is intended to outline the general nature and scope of work being performed by an employee assigned to this position. It is not intended to be construed as a contract, or as an exhaustive list of all responsibilities, duties and capabilities required of a person employed in this capacity. Job descriptions are subject to change at the discretion of the Girl Scouts of Central Texas. Girl Scouts of Central Texas is an Equal Opportunity Employer. This employer participates in the Electronic Employment Verifications Program. Please click the E-Verify link below for more information. *************************

Job Details Gemstone Senior Living at Oakwell - San Antonio, TXDescription Job Title: Lead Kitchen Aide - Assisted Living & Memory Care Department: Culinary Services / Dining Services Reports To: Dining Services Director / Executive Chef / Food Service Manager Job Summary: The Lead Kitchen Aide plays a vital role in supporting daily kitchen operations within an assisted living and memory care environment. This position ensures meals are prepared, served, and cleaned up efficiently while maintaining high standards of cleanliness, food safety, and resident satisfaction. The Lead Kitchen Aide provides leadership to kitchen staff, assists in task coordination, and ensures compliance with dietary guidelines and health regulations. Also includes ordering supplies and food from local vender. Key Responsibilities: Leadership & Supervision Provide day-to-day direction to kitchen aides to ensure efficient workflow. Assist with training, task delegation, and oversight of kitchen support staff. Act as the lead contact for the kitchen in the absence of the Dining Services Director or Executive Chef. Promote a team-oriented, resident-focused kitchen environment. Food Preparation & Service Support the preparation of meals in accordance with planned menus and resident dietary needs. Ensure timely and accurate portioning, plating, and delivery of meals. Oversee the setup of dining areas and assist with serving as needed. Monitor food supply levels and report inventory needs. Sanitation & Safety Ensure all kitchen equipment and food preparation areas are cleaned and maintained according to local and state health regulations. Oversee dishwashing and the proper sanitization of utensils and kitchen tools. Enforce food handling and storage protocols to minimize waste and contamination. Maintain documentation of cleaning schedules and food safety procedures as required. Resident Interaction Support a positive dining experience by responding to resident needs promptly and respectfully. Be mindful of residents with dementia or memory challenges, adjusting communication and service techniques appropriately. Job Type: Full-Time | Non-Exempt Location: Gemstone at Oakwell 10 Lynn Batts Ln San Antonio, TX 78218 Qualifications Qualifications: Education & Experience High School Diploma or GED required. Minimum 2-3 years of kitchen experience in a healthcare, senior living, or institutional setting. Prior supervisory or lead experience strongly preferred. Certifications Valid Food Handler's Permit or ServSafe Certification (or ability to obtain upon hire). Skills & Competencies Strong leadership, organizational, and communication skills. Knowledge of dietary restrictions and modified texture diets (e.g., pureed, soft, low-sodium). Ability to work efficiently in a fast-paced, team-oriented environment. Patience, empathy, and understanding when working with seniors, including those with memory impairments. Dependability and flexibility with scheduling. Working Conditions: Must be able to stand, walk, bend, lift (up to 50 lbs), and move frequently throughout shift. Exposure to heat, cleaning chemicals, and kitchen equipment. Required to work weekends, holidays, and occasional evenings as needed

Integrated Real Estate Group We, at Integrated Real Estate Group, are dedicated to enhancing the lives of our residents. With high values and morals reflected in everything we do, we strive to be the leader in building and operating senior communities while shaping the way the industry looks at wellness and quality of life for our residents. Isle at Cedar Ridge Isle at Cedar Ridge is an Assisted Living community located in the heart of Cedar Park, Texas. Get paid DAILY with ZayZoon! Quick access up to 50% of your earned wages! We are looking for an experienced Director of Dining Services to join our growing team! Director of Dining Services Responsible for planning, organizing, developing, and directing the overall operations of the Food Service Department in accordance with the current applicable federal, state, and local standards, guidelines and regulations, or established policies and procedures, and as may be directed by the Executive Director, to ensure that quality food service and nutritional care is provided at all times. Required: Must possess as a minimum, a high school diploma Must have, as a minimum, two years experience in a supervisory capacity in a food services industry. Must know how to cook and ENJOY it! Recommended training in cost control, food management, diet therapy, etc. Required license or certification: Current ServSafe Certification required. Obtain/hold any local, state, and/or county required food handling/sanitation licenses and/or certificates. Essential Functions, Duties, and Responsibilities Tasks may include, but are not limited to the following: Reviews departmental policies annually and then interprets them for personnel, residents, visitors, family members, etc., as necessary. Plans the department budget and maintains costs within the budgeted parameters. Reviews and evaluates the department's work force and makes recommendations to the Administrator. Assumes responsibility for recruiting, selecting, and training competent department personnel. Assists in scheduling department working hours, personnel, work assignments, etc., to maintain quality resident care. Attends and participates in workshops, seminars and in-services, to keep abreast of current changes in the health care field, as well as maintain a professional status. Routinely inspects the dietary area and practices for compliance with current applicable regulations and as appointed by the Administrator. Makes written and oral reports to the Administrator concerning the operation of the food service department. Develops and utilizes comprehensive inventory control procedures. Purchases food, supplies, and equipment, as required to meet the needs of the department. Food preparation as needed. Confers with the Chef or Kitchen Manager to plan well-balanced, nutritional meals prepared from quantitative recipes for the residents, guests, and employees' nutritional needs and well-being. Benefits (Full Time Employees Only): Medical Insurance Dental Insurance Vision Insurance Life Disability Critical Illness & Accident Coverage Legal & ID Theft Employee Rent Discount Referral Programs - employees and residents Competitive Wages ZayZoon - access 50% earned wages anytime Quarter for Quarter Free Meal per shift Enjoy luxury living at your employee price! We give any full time employee a 20% discount at ANY of our multi-family apartments immediately upon hire! Cut your commute! Cut your rent! Integrated Real Estate Group is an Equal Opportunity Employer. Integrated Real Estate Group participates in e-verify for employment authorization verification.

Join Our Team and Ignite Your Passion for Exceptional BBQ! Are you an enterprising spirit with an insatiable drive to excel? Do you thrive amidst the whirlwind of a fast-paced environment, effortlessly juggling multiple tasks while maintaining your cool? Are you the kind of person who not only holds yourself to high standards but also inspires others to reach for greatness? If you answered with a resounding "YES!" to these questions, then we want YOU to be part of our dynamic team! About Us: At Smokey Mos BBQ, we don't just serve BBQ; we craft unforgettable experiences and mouthwatering memories for our guests. Our mission? To dish out the best darn BBQ you've ever tasted, all while fostering a warm and welcoming atmosphere that keeps folks coming back for more! The Opportunity: As a BBQ Restaurant Manager at Smokey Mos BBQ, you'll be at the heart of our mission to deliver exceptional guest experiences and spread the joy of amazing BBQ far and wide. You'll lead by example, nurturing a team of BBQ enthusiasts who share your passion for great food and top-notch service. Perks of the Pit: Joining the Smokey Mos BBQ family comes with its perks! In addition to competitive wages, performance-based bonuses, and flexible schedules, we offer health benefits, paid vacations, and delectable discounts on our mouthwatering menu items. Plus, you'll take pride in the work you do and the incredible company you keep! Could You Be Our BBQ Champion? You Might Just Be, If You: Have an undying love for finger-lickin' good BBQ! Take immense pride in serving up scrumptious food with a side of stellar service. Thrive in creating an electrifying, high-energy atmosphere where every day feels like a BBQ celebration! Radiate positivity and bring boundless energy to everything you do. Crave the camaraderie of being part of a tight-knit team, where every member plays a crucial role in our BBQ success story. Ready to fire up the grill and sizzle your way into a fulfilling career at Smokey Mos BBQ? Apply now and let's turn up the heat together! Requirements: General Duties of a BBQ Restaurant Manager: Team: Infuse your team with positivity that's infectious. Training: Transform your team into BBQ virtuosos through a mix of coaching, feedback, and a sprinkle of secret sauce wisdom. Accountability: Lead by example, keeping everyone on track. Guest Delight: Turn guest expectations into confetti by delivering mouthwatering BBQ experiences that leave them licking their fingers and craving more. Complaint Resolution: Turn any guest grumble into a sizzling success story. Administrative: Master the behind-the-scenes duties. Financial: Slice and dice numbers like a pro pitmaster, understanding how every sizzle and smoke impacts the bottom line. Additional Info Minimum Qualifications of a BBQ Restaurant Manager: Have, or be able to acquire, Food Manager Certification and TABC Certification. Attend shifts according to schedule and in proper uniform Able to stand for 10-12 hours Able to reach, bend, squat, stoop, shake, carry, push and lift items up to 65 pounds throughout the shift Be able to follow instructions and perform duties accurately and efficiently Good hearing for accurate communication Be able to multi-task effectively Complete Smokey Mos BBQ Manager Training Basic Computer skills (Word, Excel, Email) Able to coach, develop and delegate to a team Compensation details: 50000-60000 Yearly Salary PIfe334c50d54e-31181-37829335

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. **Responsibilities :** + Manage all Galley staff and oversee operation of all galleys and food outlets + Coordination of all food offering including group offerings and special requests + Oversee proper preparation of special dietary meals and food allergies for Guests and Crew + Monitor all Culinary standards, inventory and cost control + Complete random food and menu audits + Maintains close relationship with shore side F&B management team + Ensure Disney Cruise Line and USPH Sanitation requirements are met in all galleys and food store rooms + Responsible for setting Departmental goals + Maintain Operating Guidelines and OJT material for areas of responsibility and revise as necessary + Ensure facilities and equipment are maintained and in good working order + Inventory control (par levels turnover and replenishment) + Monitoring/Implementation of garbage separation and disposal procedures + Monitor handling, maintenance, and reordering of operating equipment + See that hazardous materials are used and stored properly in operations under their control, including regular inventory and availability of MSDS + Facilitate department meetings + Provide leadership for all direct reports; Responsibilities include, but are not limited to: + Managing personnel files + Review and approve all renewal contracts before distribution + Conducting performance reviews, including discipline as needed + Ensuring Project Onboard compliance + Monitoring STAR, while making necessary corrections + Onboard training, new hire and ongoing + Succession planning + Crew recognition and communication **Basic Qualifications :** + Minimum five years experience in high volume galley/F&B operation + Certified Executive Chef or equivalent degree in Culinary Arts + College education or equivalent industry experience preferred + Ship experience preferred + Excellent working knowledge of food and beverage products, services, and equipment + Demonstrated ability to calculate cost potentials/projections and understands the impact on budget + Technical and functional understanding of the ship based food and beverage operation + Excellent verbal and written communication skills + Strong interpersonal communication skills + Proficient in Microsoft Office and Outlook **Additional Information :** This is a **SHIPBOARD** role. You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities, and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1250075BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable Assistant Kitchen Managers / Sous Chefs (Culinary staff). !! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Control Inventory Assist in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request items Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise kitchen personnel Actively engage in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production/leftovers Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events SAFE SPECIAL DIET AND ALLERGEN FOOD PREPARATIONS Assist in developing and tasting recipes Assist in planning menu Recommend equipment purchases May act as a Front of House supervisor in the absence of other Wolfoods staff Requirements: 2+ years High Volume Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Must work a Minimum 6-days 70-hours per week Must live on-site in a rural setting with the possibility of shared living spaces Must be able to stand for long periods of time Must be able to work for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend, stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to cook from scratch Institutional and batch cooking experience - Highly Desirable Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay based on skill, experience and position. Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer To Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.