Kitchen manager jobs in San Rafael, CA

A privately held New York real estate investment company is looking for a ‘General Manager'. The successful candidate will be responsible for commercial office buildings totaling 1,000,000 plus sq. ft.. Knowledge & Experience A minimum of ten (10) years working in real estate within commercial property management. Must have knowledge and experience with financial accounting in real estate, financial reporting and budgeting. Hands-on experience with base building construction projects. Ability to plan, organize and coordinate multiple projects, ability to read and understand construction specifications and blueprints. Minimum of 10 years' experience directly supervising and managing a staff including experience in planning and assigning work, performance assessments, training, hiring, discipline and development. Strong literacy in MS Word and Excel. Highly organized and skilled with time management. Strong Customer service/tenant relation skill required. Excellent communication skills (written reports/analysis and oral presentation). 4 year College Degree Required Energetic, Personable & able to prioritize assigned duties Principal Responsibilities Has primary responsibility for the day-to-day operation of the properties to ensure that all the site operations are in compliance with established policies and procedures, the management agreement, and are consistent with the Ownership's overall objectives. Prepares annual budget, monthly financial variance reports, operations analysis, and leasing activity reports for the Ownership. Conducts formal site inspections on a routine basis as needed in compliance with established standard operating policies and procedures. Monitors and enforces the terms of all lease agreements, the billing and collection of rents and other tenant charges in compliance with leases Bears primary responsibility for the creation and maintenance of all site-specific documentation including but not limited to property's information book, site operating manual and emergency operations manual. Establishes and maintains open, positive relationships with occupants ensuring that all services and needs are met and in compliance with lease agreements. Conducts periodic visits, inspections and surveys and develops and implements effective tenant retention program. Hires, trains and supervises a qualified team of building, administrative and maintenance staff for the properties to promote efficient and cost effective operation. Participates in the negotiation of service contracts with outside vendors to achieve the highest levels of performance at the lowest cost. Performs other related duties as requested and required. Financial management of the properties. Ability to read and understand financial statements Strong budgeting and budget analysis capability. Create annual budgets, including monthly budget variance reports for both cash and accrual basis Review and approve bills, accruals and tenant charges. On a quarterly basis, prepare variance reports and, if needed, a re-forecasted budget.

Job Description A Kitchen Main is passionate about providing Guests with the best experience possible. Must be able to follow Cajun Hospitality: Smile, make eye contact, greet the Guest, repeat the order, and thank the Guest. Team members must enjoy working with people who take food seriously yet have fun preparing and serving it. Must be committed to contributing to the collaborative spirit of the team, be energized by the opportunity to learn, grow, and explore your career potential. Essential Duties and Responsibilities Greets Guests with a smile while receiving orders and processing payments Prepares and packages food and drink products Responsible for maintaining the cleanliness of the restaurant, including dining room, restroom & exterior Maintains health and safety standards in work areas Demonstrate knowledge of the brand and menu items Check food quality and food temperature throughout the day to ensure the food is fresh and safe to serve Unloads and stocks inventory items as needed Prompt and regular attendance on assigned shifts Acts with integrity and honesty, and promotes the culture of Popeyes Qualifications and skills Must be at least eighteen (18) years of age Comfortable working in a fast-paced environment Ability to interact in a positive and professional manner with Guests and coworkers Willingness to learn all areas of restaurant operations & work multiple stations Available to work evenings, weekends and holidays Less than high school education; or up to one-month related experience or training; or equivalent combination of education and experience Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Equipment Fryers, thermalizer, walk in freezer, menu boards, computers, cash registers, warmer lights, filtering machines, oven, steam units, holding cabinets, slicers, storage units, soda fountain hook up station, microwave ovens, insulated oven mitts, toasters, batter mixer cooking utensils, and drive thru communication systems. Environmental Conditions: The employee is subject to inside environmental conditions, protection from weather conditions, but not necessarily from temperature changes. The employee is subject to both environmental conditions; work activities occur both inside and outside. The employee is subject to extreme cold temperatures below 32 degrees for periods of time. The employee is exposed to hazards which includes a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals. The employee is subject to one or more of the following conditions: fumes, odors, dust, mist, gases or poor ventilation. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to handle or feel; reach with hands and arms and be able to communicate. The employee is frequently required to walk; stoop, kneel, crouch, push and pull. The employee is occasionally required to sit and climb or balance. The employee must regularly lift and /or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.

Full-time Description Hog Island Oyster Co. is looking for an enthusiastic MANAGER to join our team. If you're looking for a position that will both challenge and reward while working for a Company that takes care of its people, the planet and profits, then we encourage you to apply. Hog Island Oyster Co. is proud to be a Benefit Corporation, using business as a force for good. Live to shuck, shuck to live! At Hog Island Oyster we aim to cultivate, serve and enjoy the best oyster experience possible. We take care and effort hand raising sustainable shellfish, which we proudly serve at our farm in Marshall and our restaurants in Marshall, San Francisco, Larkspur and Napa. What we provide: Competitive pay Generous medical and dental plans 401k retirement plan with Company matching funds Pre-tax Flexible Spending Accounts (FSA) Paid vacation & sick time Paid time to volunteer in the community Employee discounts, Industry-leading training and opportunities for advancement Attainable bonus structure Work-life balance What are the job duties: Foster a culture throughout the restaurant that follows our Guiding Principles of Business the right way, Great food, Exceptional service, Authentic relationships, and having FUN doing it. Strong balance of leadership and managerial skills. Able to guide and develop staff while setting clear expectations and holding them accountable. Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests; Assist the General Manager with hiring, training, supervision, development, and when necessary, termination of employees; Communicate directly with the General Manager regarding staffing levels, scheduling, creating and implementing operational systems for all staff; Develop employees by providing ongoing feedback, establishing performance expectations, and by conducting performance reviews; Monitor and track staff attendance and punctuality; Manage shifts which include: daily decision making, scheduling, and planning while upholding standards, product quality, and cleanliness; Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, and labor costs; Responsible for the daily set up and operation of the POS System; Ability to understand the inventory needs of the Oyster Bar; Provide oversight and communicate any needs for the pars of bread, shellfish, linen, merchandise, sundries and food items; Proactively manage the floor by checking in with tables, help to run food and even jump in and shuck a few oysters if necessary; Meet or exceed established deadlines; and Communicate clearly with managers, kitchen and dining room personnel, and guests. Requirements What we require: 1 -2 years of management experience and/or a minimum of 3 years restaurant experience Teamwork Basic computer skills and proficiency in Office programs such as Word and Excel; Google Drive such as Docs and Sheets Ability to consistently meet daily, weekly and monthly deadlines A practical understanding of HR legal requirements Basic math skills and knowledge of daily restaurant financial practices Proficient in restaurant systems such as Aloha, ScheduleFly, Ctuit, etc. Ability to effectively communicate in both verbal and written formats Ability to build and maintain relationships both internally and externally Juggle multiple tasks and adjust to changing schedules and priorities in a fast paced environment Must be at least 21 years of age The physical ability to stand for up to 10 hours per day and lift up to 50 pounds CA Responsible Beverage Service training with ABC certification We help and take care of each other, our customers, our communities and our planet, and we have FUN doing it, so come and join us. At Hog Island Oyster Co. we stand for oysters, diversity and equality! This means cultivating a work place free from discrimination and harassment of any kind, and providing equal employment opportunities. People of all backgrounds and interests are welcome in our family. Shall we set a place at the table for you? Salary Description $72,000.00 - $78,000.00 /annually

Job DescriptionDescription: THE COMPANY Cogir Senior Living, based in Scottsdale, Arizona, proudly oversees a network of senior living communities spanning 11 states nationwide. As a trusted leader in senior housing, we are dedicated to growth while maintaining our commitment to exceptional care for our residents and a supportive, growth-focused environment for our team members. At Cogir, our culture is rooted in the core values of human focus, creativity, and excellence, which inspire us to continuously improve and achieve excellence in all we do. Join us in our mission to enrich the lives of our residents while building a meaningful and fulfilling career! WHAT WE OFFER Health, Dental, Vision, and Life Insurance. 401K with company match. Paid Vacation, Holidays, and Sick Leave. Employee Assistance Program, Generous Employee Referral Program and more. POSITION SUMMARY The Director of Culinary Experience (Executive Chef) oversees the community's dining services operations and our residents' dining experience. This includes, but is not limited to, food procurement, preparation, and service; menu development; financial management of food, supplies, and labor budgets; hiring, training, and managing dining services team members; inventory control and regulatory compliance. If you seek a highly rewarding career where you can make a difference every day and you're driven by excellence and passion for serving others, then look no further and apply today! KEY RESPONSIBILITIES Responsible for the day-to-day operations and staffing of the community kitchen and dining venues. Manages and supervises all culinary services staff (BOH and FOH), including scheduling, assignment, direction, performance review, hiring, and corrective action consistent with company policy. Menu planning and executing meal preparation and events, assisting staff with back and front-of-the-house operations as needed. Maintain inventory control of food, beverages, supplies, and equipment. Ensure that all food is prepared, stored, and served according to company standards and with state and/or local health code requirements. Understand and maintain monthly and annual budgets for the culinary services department, including producing written documentation of monthly food, supplies, and labor spending. Collaborate with staff and residents to plan and develop recipes and menus tailored to residents' preferences and monthly budgets. Ensure resident and family member satisfaction is maintained. Responsible for planning, preparing, and executing special events and themed meals. Requirements: CANDIDATE QUALIFICATIONS Education and certifications: A Culinary degree is preferred, or a combination of education and experience is required. Experience, Competencies, and Skills: At least 5 years of hands-on experience in food preparation. At least 3 years of progressive management experience as an Executive Chef with an understanding of front-of-the-house operations and service. Serve Safe Manager (Food Handler Certification) with an understanding of kitchen sanitation and food codes. Experience with restaurant openings is a plus. Experience with special events and banquets is a plus. Successful history of building teams and meeting financial goals. Creativity and experience in menu development. Previous experience working in Independent Living (IL), Assisted Living (AL), Memory Care (MC), Senior Living, or hotel experience is a plus! Outstanding communication skills and the ability to motivate. Compassion for our residents and a strong passion for excellence.

Job Description Do you have a passion to serve Seniors? More importantly, do you want to know that every day you are making a difference in a resident's life in a senior living building? Then come join our team as a Dining Services Director! Great Place to Work Certified - come make it greater!! So many perks and programs!! Dining Servies Director Perks, Programs, and Benefits: Same-Day pay options available (FT/PT) Competitive Benefits! Some highlights include: Medical (FT), Dental (FT), Vision (FT), 401K including matching (FT/PT), Employee Assistance (FT/PT) and much more! Up to 20 days per year of PTO (FT) Access to various Travel, Restaurant, and Retail Discounts through HR Partners (FT/PT) Unlimited employee referral bonuses of up to $2,000! Tell your friends! (FT) Career Development and Advancement Opportunities Nationwide through our Mentorship Program (FT/PT) Continued Education (CEU) Reimbursement Program for All Associates (FT/PT) Incredible Company Culture Access to Free Community Meals during working hours (FT/PT) PSL Cares Program provides financial support to employees with health-related needs! (FT/PT) Our Mission: We Celebrate and Enhance All Lives with Kindness & Integrity Highlights of the Dining Services Director Position: The Dining Services Director plans, organizes, develops, and directs the overall operations of the Dining Services Department Prepares food items ad serves food to Residents within scheduled time frame Follows menu cycle, noting changes or substitutions May be required to act as lead Chef up to 3 days per week PSL is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, PSL will provide reasonable accommodations to qualified individuals with disabilities and encourages prospective associates and incumbents to discuss potential accommodations with PSL. The salary range for this position is $68,640 to $90,000. Pay is based on several factors including but not limited to education, work experience, certifications, etc. In addition to your salary, Pegasus Senior Living (PSL) offers benefits such as, a comprehensive benefits package employees, including medical, dental, and vision insurance coverage, disability insurance, 401(k) with match, paid time off (PTO), Flexible hours for better work-life balance, Employee assistance program.(all benefits are subject to eligibility requirements)., Other rewards may include annual bonuses, short- and long-term incentives, and program-specific awards. No matter where or when you begin a career with Pegasus Senior Living, you'll find a far-reaching choice of benefits and incentives.

Supervisor: Responsible for all areas of operation of the Food Service Department, including diet office operations, scheduling, hiring, payroll, ordering, and facility specific procedures. Performs annual performance evaluations for food service staff. Applies Seton Medical Center's Core Values to the performance of every job duty. These values include Dignity, Collaboration, Justice, Stewardship, and Excellence. (Other duties may be assigned). Responsibilities POSITION SPECIFIC DUTIES (other duties may be assigned) 1. Supervises the preparation, ordering, storage and serving of food items. 2. Participates in Quality Control monitors (i.e. test tray evaluations, tray accuracy, department logs and cleaning schedules, menu audits, etc.) and Performance Improvement projects as scheduled. 3. Conduct daily kitchen inspections according to department standards assuring the facility is compliant to all regulatory agencies regarding food service, sanitation, safety and infection control by conducting daily audits of the kitchen, cafeteria, and all patient nourishment rooms. 4. Follow up with the requisite vendors and maintenance personnel to ensure efficient and safe kitchen operation placing work orders as needed. 5. Actively seeks involvement in facility/hospital wide initiatives and assists with special projects as needed. Confers with the Clinical Nutrition Manager for guidance, training and support. 6. Assists with training, conducts in-services, presentations and daily huddles for food service staff documenting competency of food service staff to ensure an understanding of department policies and procedures. 7. Consults the team regarding issues and concerns, addressing and solving problems within the team whenever possible. Confers with the food service director for guidance, training and support. 8. Responsible for the creation and implantation of three week cycle cafeteria menus and recipes. 9. Oversees the dining room area to ensure the area is clean and orderly. 10. Manages food service personnel schedule, effectively covers schedule for unexpected absences and adjusts payroll as needed. 11. Investigates all accidents/injuries, completes Accident Report forms within the required time frame. Ensures employees report as needed for treatment. 12. Participates in their own performance appraisal by identifying their own learning needs and personal goals with the reviewer during annual evaluation. Qualifications QUALIFICATIONS/JOB REQUIREMENTS: EDUCATION: ▪ High School Diploma or GED ▪ ServeSafe Certification EXPERIENCE: ▪ Computer Skills (Dietary Software preferable) ▪ Supervising Experience ▪ Food Service Experience OTHER SKILLS, ABILITIES; KNOWLEDGE: ▪ Ability to read, write and communicate in English. ▪ Able to lift 50 pounds. Must be able to stand for long periods of time.

We're a local bay area brand. We strongly believe that fresh food made in-house using only the finest ingredients just tastes better. We prepare our dishes using only EVOO, fresh herbs and spices and slow roast our naturally-raised meats rotisserie style. We are looking for an experienced Catering Manager to grow with us! Responsibilities: • Serve as the Hummus Mediterranean subject matter on catering requests. • Communicate with customers, schedule catering deliveries and events. • Identify and implement packaging, branding and catering execution processes. • Manage staff to ensure timely, accurate catering execution. • Develop and implement exceptional customer service standards. • Provide excellent communication and interpersonal skills when interacting with culinary staff, management and external stakeholders, preparation, allergy awareness, vegan and vegetarian cuisine, new culinary trends, presentation, customer service, sanitation and safety. • Leads and directs staff during catering events. • Mentors and coaches staff for improved performance. • Lead and participate in the planning and execution of high profile special events. • Provide excellent communication and interpersonal skills when interacting with culinary staff and management. Required Qualifications • 2 years experience as a catering manager with outside sales experience. • Expert knowledge in food preparation, nutrition, special needs and sanitation regulations. • Advanced verbal and written communication, and active listening, dynamic flexibility, critical thinking, and ability to multi-task and ensure effective time management. • Advanced decision-making and reasoning skills, and ability to develop original ideas to solve problems, and perform operations analysis and quality control analysis. • Advanced skill in effective interpersonal and work leadership skills to provide guidance to all levels of personnel. • Ability to lead in catering contracts, experience in building and maintaining quality customer partnerships. • Ability to work effectively as a member of the Leadership Team as well as inter-departmentally. • Demonstrated skill in leading work groups, managing and supervising complex projects, leading and supervising students. • Advanced nutritional and allergen knowledge. • Intermediate computer applications skills. • Allergen training and experience required. • Lift/carry/push/pull objects that weigh up to 50 lbs +. Supplemental pay Bonus pay Benefits Health insurance

Job DescriptionBenefits: Employee discounts Flexible schedule Training & development Coconuts Caribbean Grill is a full-service restaurant located in Downtown Palo Alto. At Coconuts, customers experience Caribbean welcoming culture and cuisine. Our management team provides every employee training, feedback, and tools that they need and deserve to be successful at work and tools. If you are a team player, come to grow your career with Coconuts. Job Summary: Directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness. Activities & Responsibilities: Ensure that all food and products are consistently prepared and served according to the restaurants recipes, portioning, cooking and serving standards. Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate. Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees. Fill in where needed to ensure guest service standards and efficient operations. Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs. Work with restaurant managers to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items. Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurants receiving policies and procedures. Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils. Responsible for training kitchen personnel in cleanliness and sanitation practices. Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. Check and maintain proper food holding and refrigeration temperature control points. Provide safety training in first aid, CPR, lifting and carrying objects and handling hazardous materials. Must have a keen eye for detail and consistent cooking Able to create Daily Specials and Present to the servers and FOH Staff Display strong technique and cooking ability Must be conscious of physical presentation and have clean work habits Minimum Qualifications: A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter. At least 2 YEARS experience in a similar capacity. Must be able to communicate clearly with managers, kitchen and dining room personnel and guests. Be able to reach, bend, stoop and frequently lift up to 50 pounds. Be able to work in a standing position for long periods of time (up to 9 hours).

Job Description RCSD takes pride in our dedicated workforce and strong connection with our students, families, and community. Our highly dedicated and skilled team of professionals provides a safe and supportive, inspirational and rigorous, joyful and inclusive environment for all learners. We are looking to build our workforce with a staff who share this vision and want to instill passion in learning emphasizing student strengths and gifts for all learners: all abilities, all ethnicities and cultural identities, LGBTQ+ youth, and multilingual learners. CLASS TITLE: FOOD SERVICE KITCHEN LEAD BASIC FUNCTION: Assist in the preparation of cooking and distributing food items; provide complete and accurate documentation and audit trail for meals served; maintain facilities in a sanitary condition and supervise and/or assist assigned food service personnel in food preparation. REPRESENTATIVE DUTIES: ESSENTIAL DUTIES: Assist in preparation, cooking, distribution, and packaging of food items at the assigned elementary school sites; assist in the preparation and service of breakfast, lunch, snacks, and supper meals; prepare foods in accordance with prepared menus and recipes; perform extensions of recipes, as needed. Estimate food preparation amounts and adjusts recipes, if required for the purpose of meeting projected meal requirements and minimizing waste. Evaluate prepared foods for flavor, appearance, and temperature for the purpose of providing items that will be accepted by students and/or staff. Inspect food items, work areas, etc. (e.g. personal hygiene, proper food temperatures, etc.) to prevent cross contamination of food borne illnesses. Oversee preparation of food for transporting to other sites. Maintain inventory of dry storage, refrigerated, and frozen food, condiments, etc. for the purpose of ensuring availability of items. Order food and supplies from vendors and Central Warehouse for the purpose of ensuring the availability of product for serving students and staff. Oversee kitchen staff and working environment to ensure safe, efficient, and sanitary working conditions. Supervise documentation and/or reports (e.g. daily meal counts, Production Records, Transport Production Records, inventory, etc.) for the purpose of providing an up-to-date reference and audit trail for compliance. Receive food items and/or supplies for the purpose of verifying quantity and specifications of orders and/or complying with mandated health requirements. Use proper body mechanics and cleaning procedures for the purpose of preventing accidental injuries to self and others. Pick up and deliver food and/or supplies when food shortages occur for the purpose of ensuring the availability of items as required. Assist other personnel for the purpose of supporting them in the completion of their work activities. Respond to inquiries of students, staff, and the public for the purpose of providing information and/or direction to others. OTHER DUTIES: Perform related duties as assigned. KNOWLEDGE AND ABILITIES: KNOWLEDGE OF: Specific knowledge-based competencies required to satisfactorily perform the functions of the job include: quantity cooking methods; pertinent codes, policies, regulations and/or laws; food safety and sanitation requirements; and basic kitchen utensils and equipment. Specific skill-based competencies required to satisfactorily perform the functions of the job include: operate equipment used in school cafeteria, maintain accurate records; provide customer services; and use pertinent software applications. Basic computer skills using the internet, email, Microsoft Word and Excel, or other software. ABILITY TO: Perform basic math, including calculations using fractions, percent, and/or ratios, and cash handling skills; read a variety of manuals, write documents following prescribed formats, and/or present information to others; and analyze situations to define issues and draw conclusions. Perform multiple, technical tasks with a need to periodically upgrade skills in order to meet changing job conditions. Perform a variety of activities in support of food service operations including preparation, cooking, baking, storage, and service of food items, in accordance with health and sanitation guidelines. Prepare and cook a variety of items for breakfast and lunch. Follow, adjust, and extend recipes. (Recipe changes need management approval.) Assist in the preparation and cooking of meals and food items for breakfast, lunch, snack, and supper service. Serve food to students and staff according to established procedures. Operate standard kitchen equipment safely and efficiently. Assure that food items are prepared, served, and stored properly. Follow health and sanitation requirements. Maintain food service equipment and areas in a clean and sanitary condition. Make change quickly and accurately. Communicate effectively both orally and in writing. Work cooperatively with others. Meet schedules and time lines. Maintain routine records related to work performed. Observe health and safety regulations. Lift objects up to 50 pounds using proper lifting techniques. Observe legal and defensive driving practices. WORKING CONDITIONS: ENVIRONMENT: Indoor and outdoor work environment. Driving a vehicle to conduct work. Regular exposure to fumes, dust, and odors. Subject to heat from ovens. PHYSICAL DEMANDS: Dexterity of hands and fingers to operate a variety of kitchen equipment. Repetitive hand, arm, and body movements. Hearing and speaking to exchange information. Seeing to read a variety of materials and monitor food quality and quantity. Sitting or standing for extended periods of time. Lifting, carrying, pushing, and pulling heavy objects as assigned by the position. Reaching overhead, above the shoulders, and horizontally. Bending at the waist, kneeling, and crouching. Walking. HAZARDS: Exposure to very hot foods, equipment, and metal objects. Working around knives, slicers or other sharp objects. Exposure to cleaning chemicals and fumes. Heat from ovens. Traffic hazards. EDUCATION AND EXPERIENCE: Graduation from high school. Plus, any combination equivalent to: sufficient training and experience to demonstrate the knowledge and abilities listed above, experience in preparing, cooking, baking, and serving food in large quantities. Two years of increasingly responsible experience. LICENSES AND OTHER REQUIREMENTS: A Food Production Manager Certificate is required (ServSafe). Valid California driver's license, evidence of appropriate automobile insurance based on DMV regulations and insurable by the District liability insurance carrier. AN EQUAL OPPORTUNITY EMPLOYER: The Redwood City School District (RCSD) is an equal-opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws. This policy applies to all employment practices within our organization, including hiring, recruiting, promotion, termination, layoff, recall, leave of absence, compensation, benefits, training, and apprenticeship. RCSD makes hiring decisions based solely on qualifications, merit, and business needs at the time. The Redwood City School District seeks to employ individuals who represent the rich diversity of cultures, language groups, and abilities of its surrounding communities.

It's fun to work in a company where people truly BELIEVE in what they're doing! We're committed to bringing passion and customer focus to the business. $25.93 per hour Job SummaryFlagship is in need of Culinary staff including Dishwashers, Cooks, Bakers, Receivers and Front of House to work for our high profile client in the Bay Area covering shifts in cafes and restaurants at our sites. This position is for a passionate individual with excellent communication skills and a desire to work shifts On-Call on an as needed basis. Essential Functions* This role will support culinary operations by providing on call support for various positions within the assigned café's. Duties can vary depending on the assigned coverage from day to day, as directed by management. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without reasonable accommodation. Consistently offer professional, friendly and engaging service. Responsible for maintaining cleanliness and sanitation in the kitchen area. *NOTE: Essential functions, as defined under the Americans with Disabilities Act, may include the following tasks which are illustrative ONLY, and is not a comprehensive listing of all functions and tasks performed or assigned by this position. May be directed by Managers to: clean and prepare various foods for cooking and serving. Stock supplies such as food and utensils in serving stations, cupboards, refrigerators, and salad bars. Transfer by hand supplies and equipment between storage areas and work areas. Sort and remove trash, placing it in designated pick up areas. Knowledge and Skills Able to communicate with the team. Sense of urgency. Customer service. Ability to move throughout the café and kitchen in a safe manner. Keep all service and cooking equipment clean and ready for use. Professional appearance. Knows where things are in the kitchen and how to use the equipment. Education and Work Experience High School diploma or equivalent. 1-3-years of experience in a full-service kitchen environment. Requirements Maintain an exceptional personal record of punctuality and attendance. Consistently perform all duties in a responsible and efficient manner. Preferred Have and maintain an active Food Handlers' Certification Work Environment The work environment for Dish Machine Operators includes the following large kitchen environment elements and exposures. The noise level in the work environment is high. The job operates in a corporate kitchen. Fast paced kitchen, frequently changing environment in which interruptions are considered normal. Work environment involved constant exposure to working with chemicals. Work environment entails constant exposure to food allergens such as milk, egg, nuts, fish, shellfish, wheat and soy. High sense of urgency. Slippery/uneven surfaces may be encountered. Other Duties Please note this 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 at any time with or without notice. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Constantly use of hands to load washer, dishes, pots & pants and eating utensils. Constantly stacks dishes and manipulating containers to put into washer line. Frequent rotation of body. constant lifting and carrying garbage, trash bags, trays with dishes and utensils, stack of dishes, pots and pans up to 20 pounds. Frequently lifting and carrying stack of dishes, pots & pants that weigh between 21-30 lbs. Occasionally lifting and carrying objects that weight between 30-40 lbs. Items weighing over 40 lbs. must be carried by two (2) people. Constantly reaching across conveyor of washer to place/pick up pots, and utensils. Frequently reaching above shoulder. Constantly reaching outward to use rinse hose, retrieve or replace storage bins on overhead racks. Constantly pushing and pulling carts both loaded and unloaded. Good or correctable vision is required to safely perform all duties. Frequent standing, walking, bending and twisting are required to perform duties. Some squatting and kneeling may be required while cleaning/restocking. Good balance required to safely perform all assigned tasks. Environmental demands include frequently exposure to steam at the front of the washer line, occasionally using step ladder to get items at top of shelves, constant exposure to wet floor and the noise level in the work environment is high. Other Duties 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 at any time with or without notice. Work Authorization Authorized to work in the U.S. Equal Employment Opportunity Employer Flagship is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law. We also consider qualified applicants with criminal histories, consistent with applicable federal, state and local law. Americans with Disabilities Act Under the Americans with Disabilities Act, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of their job. If you like wild growth and working with happy, enthusiastic over-achievers, you'll enjoy your career with us!

ROLE PURPOSE As a Kitchen Supervisor you are responsible for supporting the management team with leading by example and by providing employees with the knowledge and skills necessary to create an exceptional dining experience for each guest. Provides leadership, supervision and direction on shift operations in order to consistently meet or exceed the guest experience in relation to food safety and food quality. RESPONSIBILITIES • Assist the KM to provide direction, coaching and leadership for all BOH employees (including food preparation and production, safety and sanitation and company policies and procedures) • Delivers exceptional guest experience through execution of great food • Utilizes all tools necessary to ensure quality food is prepared to recipe specification within company approved ticket times • Ensure the freshness of food product through proper purchasing and product rotation, utilizing the FIFO method • Checks food storage and temperatures daily, records the temperatures on the log sheet and notifies maintenance of any issues • Communicated, implements, and follow up on all changes for food products and kitchen systems and procedures/ if applicable • Perform daily opening, mid and closing operation duties • Responsible for attending trainings for new menu items and training kitchen staff on proper preparation of new menu items • Other duties as assigned QUALIFICATIONS AND SKILLS • 1 year of supervisory experience preferred • Food Certification required • Exceptional guest service orientation • Equally comfortable communicating and working with guests, peers, subordinates, vendors or partners • Standing, walking, lifting, twisting, bending and traversing stairs on a frequent basis • Availability to work during holidays, nights, and weekends • Ability to work in a fast pace environment • Must act with integrity and lead by example 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.

About the Employer VUSD works to achieve the mission of graduating all students by providing academic excellence and CHOICES that encourage unique and individualized learning experiences. We place precedence on imparting a sense of belonging and commitment to community. Fostering lifelong learning lays a foundation for character, work ethic, collaboration and confidence to aspire and achieve. VUSD students are exposed to college and career readiness opportunities that give direction and purpose after graduation. We believe the outstanding talent and dedication of our teaching and support staff enables our students to accomplish great things. At Vacaville Unified School District, we provide an environment that promotes equity, diversity, and inclusion. We value and embrace diversity and believe that it is critical to achieving educational excellence. We are intentionally enhancing an inclusive culture that supports the diverse needs of all we serve. We are dedicated to working together to create a district where everyone feels seen, heard, and supported. We welcome and value the contributions of every member of our community, including students, families, staff, and community partners. Job Summary Demonstrate ability to plan, supervise and participate in the activities of a school kitchen facility in which 80% or greater of entrees are prepared from scratch. Duties shall include, but not limited to, the preparation and service of a variety of foods/menu items. The manager is responsible for maintenance of records, goods and equipment. Employees in this classification are under the general supervision of the Director of Child Nutrition and work within a well-defined framework of policies and procedures. They perform assigned duties at the highest level of responsibility. Employees in this classification may oversee other child nutrition employees as well as student help. Job Description 8 hours per day, 5 days per week Requirements / Qualifications Must successfully pass the manager's level food handler certificate within six months of employment. High School diploma and two years' experience in a related field. First Aid and CPR certificates Salary Pay dependent on experience $24.64-$31.41/hour Length of Work Year 181 days per year Employment Type Full Time Hours: 8 hours per day, 5 days per week Location: Child Nutrition Probationary Period: 6 months Application Deadline: 12/18/2025

Job Description Millennium Hotels and Resorts is a Hong Leong subsidiary of Singapore-listed global real estate company City Developments Limited (CDL). Headquartered in Singapore, Millennium Hotels and Resorts is Singapore's largest homegrown operator of international hotel brands spanning 4 continents and 80 strategic destinations. With a portfolio that includes timeless masterpieces to lifestyle properties, Millennium Hotels and Resorts comprises of the brands: The Biltmore, Grand Millennium, Millennium, M Social, Studio M, M Hotel, Copthorne and Kingsgate. The group also has a specially curated selection of uniquely inimitable properties under Leng's Collection, which has been put together by our chairman, Mr. Kwek Leng Beng. M Social Hotel is designed to be a landmark hotel for Millennium Hotels and Resorts. The project is being developed in conjunction with Lakeside Apartments along with a public park and lake that connect the two projects. The design of the hotel offers a visually striking refuge for travellers. The massing steps down towards the East for improved views, while allowing natural light into the core of the hotel. The first floor offers a restaurant, bar, lounge, pre-function space, multiple meeting rooms, two ballrooms, commercial kitchen, and a centrally located courtyard that connects the common areas. The hotel provides 263 keys and, in addition to the first floor, offers visitors a fitness centre and outdoor lounge. Sitting close to the 101 Freeway, the hotel will serve as a convenient option for travellers arriving from nearby San Jose Mineta International Airport. M Social is a cocoon of experiences. Diversity is celebrated, bland is banned. It's a safe space where guests can meet like-minded individuals and jump into a community away from home. DESCRIPTION OF THE POSITION As a Catering Sales & Events Manager, you will be responsible for developing new accounts, maintaining existing accounts, implementing sales and marketing strategies to maximize profits of the hotel while maintaining customer satisfaction, and meeting and exceeding forecasted and budgeted revenue goals. ESSENTIAL RESPONSIBILITIES Manage group and catering accounts to maximize business potential Negotiate catering business and contracts that meet or exceed hotel revenue goals Negotiate contracts, ensuring that all pertinent aspects of solicitation and closing are complete and documented Make on-site and field presentations to prospective clients Actively pursue new clients through creative/innovative sales techniques and aggressive prospecting Prospect and qualify all lead sources through cold calls, tele-prospecting and networking to generate new opportunities. Identify opportunities to up sell customer through food beverage offerings, room upgrades, AV and lighting upgrades and spa faculties, if applicable Drive strategies to develop long term business relationships and repeat business Enthusiastically and proactively sale the Hotel concept to group and catering prospects in a way that best illustrates the identity of the brand as innovative and new Consistently identify new business and aggressively pursue new accounts by make prospecting calls, outside sales calls and attending trade shows Develop long term business relationships and consistently book repeat business Attend tradeshows, make on-site field presentations, and outside sales calls to prospective clients Conduct unique site inspections that create a WOW experience for the customer and M Social Brand. Create customized Wedding Packages, Menus, and proposals, etc. Respond to all customer inquiries within 24 hours or sooner Maintain accurate information on all bookings, specifically program details, client correspondence, traces and to-do lists Follow proper event management procedures for event execution to include but not limited to BEO creation, F&B forecasting, resume communication, amenity/VIP designation and room block management Produce and distribute accurate banquet/catering event orders, timelines, diagrams, and resumes within timeframe set by hotel Coordinates, plans and implements wedding related marketing tactics and events Provide client support to include processing client leads, investigating hotel and preferred guest program issues, and acquiring or sending collateral materials Provide hotel support to include following up on outstanding responses, calling, faxing and emailing clients with responses and answering requests. Report generation as needed Partners with Operations in providing a customer experience that exceeds the customer's expectations Maintains liaison with other hotel departments to facilitate services agreed upon by the sales office and prospective clients Drive product quality and a unique guest experience at every opportunity Take pride in the overall look and feel of the hotel never walking past something out of place Maintain a refreshing attitude focused on positive friendly interactions with guests and staff Develop and maintain strong interdepartmental relationships and open communication lines to assure efficient transfer of information. Schedule meetings and business group activities at the hotel. Be familiar with all company policies and benefits. Requirements SKILLS AND ABILITIES Originate and carry out sales and catering campaigns. Create new ways of presenting information that will attract peoples' attention. Frequently change from one activity to another, for example, writing a speech, giving a speech, and writing a report of progress. Understand how different kinds of people react to words, pictures and colour. Work with all kinds of people. Plan and organize the work of others. Must be able to speak, read, write and understand the primary language(s) used in the workplace. Must be able to read and write to facilitate the communication process. Requires excellent communication skills, both verbal and written with guests, department managers and talent. Must possess basic computer skills. Thorough knowledge of computer processing systems SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities: Solid track record in selling and detailing both corporate and catering events California hotel experience preferred Strong client service orientation and operational execution Must be able to read and write to facilitate the communication process. Requires good communication skills, both verbal and written. Considerable knowledge of complex mathematical calculations and computer accounting programs. Budgetary analysis capabilities required. Extensive knowledge of the hotel, its services and facilities. Ability to analyse, forecast data, and make judgments to ensure proper payroll and production control. Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy and collect accurate 3-5 years Sales and/or Catering experience in the hospitality industry

Job Description Who We Are: We believe a workplace food program is something employees should love and look forward to every day. Powered by technology and a network of over 2,000 restaurants, Fooda feeds hungry people at work through our ongoing food programs located within companies and office buildings. Every day, each Fooda location is served by different restaurants that come onsite and serve fresh lunch from their chef's unique menus. Fooda operates in 20 major US cities and plans to continue its expansion across the United States and internationally. Eight out of ten employees believe Fooda is one of their company's top perks. Position Overview: The Catering Manager position is critical to the success of a Fooda client location. The Catering Manager is responsible for managing client relationships along with managing the daily catering orders offered at the client location. The Catering Manager ensures all catering offered to the client and customers are of superior quality and service. Who You Are: You love building relationships and enjoy customer service You are optimistic in the face of problems and you're capable of finding solutions quickly and effectively You are very organized and detail oriented. Type-A personality is a plus! You have an entrepreneurial mindset with the capability of managing work independently Quick thinking on your feet and no problem is too big or small for you You do not wait for direction and are always looking for ways to improve Prior experience in catering preferred Ideal candidates will have a Bachelor's degree in addition to five to eight years of relevant experience What You Will Be Responsible For: Coordinate and oversee internal catering events at client location Establish and maintain effective client and customer rapport to determine catering needs Maintain costs as it relates to food, beverage, and labor Negotiate new menus with restaurant partners for special requests Recruit and train catering staff at client location Oversee set up and cleanup of all catering events Ensure all catering events comply with government and agency standards, including but not limited to those relating to safety and health What We'll Hook You Up With: Competitive market salary and stock options based on experience $75,000 base salary Comprehensive health, dental and vision insurance plans 401k retirement plan with company match Paid maternity and parental leave benefits Flexible spending accounts Company-issued laptop Daily subsidized lunch program (ours!) and free food and beverages in the office A fulfilling, challenging adventure of a work experience Must be authorized to work in the United States on a full-time basis. No recruiters please. Powered by JazzHR tBMINvzbFA

Stanly Ranch, Auberge Collection is the resort of new Napa, bringing a bold, dynamic energy and creating an unrivaled destination and community itself. Set on over 700 acres of rolling vineyards and farmland in the southern section of Napa Valley's wine-growing region with access to both Napa and Sonoma, the resort includes 135 airy cottage guestrooms and suites, featuring outdoor terraces with fire pits and views of the Mayacamas Mountains. Stanly Ranch offers a rare ownership opportunity consisting of a limited collection" of three- to six-bedroom Vineyard Homes and furnished two-bedroom Villas. The resort features Halehouse, an Auberge spa offering targeted and intentional treatments that help you reach your full potential, three unique dining venues including Bear, which pays homage to local farmers and makers, and a behind-the-scenes look at wine country with a unique range of thrilling adventures and immersive experiences. Embracing its 100-year Napa Valley history, Stanly Ranch, Auberge Collection has undergone an evolution from a working ranch to a deeply-rooted luxury destination capturing the casual honest luxury of culture and cultivation. Job Description Become the backbone of the bar scene as a Barback, where your energy fuels the vibrant atmosphere by swiftly ensuring a well-stocked and organized bar. From hustling to restocking supplies to adding that extra sparkle to the mixology magic, your behind-the-scenes efforts make every sip an unforgettable experience. * Stock beverage products, including beer, wine, liquor and non alcoholic beverages * Replenish bar supplies, ice, glassware, garnishes, and bar snacks to ensure an efficient bar operation. * Assist bartenders in preparing and serving drinks * Serve water and Bar snacks. Maintain adequate supplies of both behind the bar. * Maintain cleanliness and organization in the guest service areas, including the bar top, lounge tables and chairs, and floors * Maintain cleanliness and organization of work spaces including the front and back bar, service wells, and beverage storage areas * Bussing and pre bussing of dishes and emptying bus tubs. * Clearing, rinsing, washing, polishing and stocking cocktail glassware. * Change kegs, tap beer, and restock bottled beverages to keep the bar flowing smoothly during busy periods. * Provide support to bartenders in handling customer orders, ensuring prompt service and a positive customer experience. * Communicate with the bartenders about guest needs and work seamlessly as a member of a team The starting range for this position is $18.00. This is the pay rate for this position that Stanly Ranch reasonably expects to pay. Decisions regarding individual salaries will be based on a number of factors, such as experience and education. Qualifications * Must be at least 21 Years old in order to assist with preparing and serving alcoholic beverages * Prior experience as a Barback or Busser preferred. * Ability to work a flexible schedule, including weekends and holidays, according to department needs * Ability to communicate in English * Must be comfortable on your feet for long periods of time, working in a fast paced environment. * Must be able to lift up to 40 lbs repeatedly throughout the shift. * Must have or obtain a CA state issued Responsible Beverage Server [RBS] certification and Food Handler Certification Additional Information Auberge Collection is a portfolio of extraordinary hotels, resorts, residences and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine, innovative wellbeing, and gracious yet unobtrusive service. With 30 one-of-a-kind hotels, resorts, and residences, Auberge invites guests to create unforgettable stories in some of the world's most desirable destinations. For more information: auberge.com Connect with Auberge Collection on Instagram, TikTok, Facebook, and LinkedIn @Auberge and #AlwaysAuberge SRGA Resort, LP is an Equal Opportunity Employer, M/F/D/V. SRGA Resort, LP provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, SRGA Resort, LP complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves o6f absence, compensation, and training. SRGA Resort LP is an Equal Opportunity Employer, M/F/D/V. SRGA Resort LP provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, SRGA Resort LP complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

Stanly Ranch, Auberge Collection is the resort of new Napa, bringing a bold, dynamic energy and creating an unrivaled destination and community itself. Set on over 700 acres of rolling vineyards and farmland in the southern section of Napa Valley's wine-growing region with access to both Napa and Sonoma, the resort includes 135 airy cottage guestrooms and suites, featuring outdoor terraces with fire pits and views of the Mayacamas Mountains. Stanly Ranch offers a rare ownership opportunity consisting of a limited collection” of three- to six-bedroom Vineyard Homes and furnished two-bedroom Villas. The resort features Halehouse, an Auberge spa offering targeted and intentional treatments that help you reach your full potential, three unique dining venues including Bear, which pays homage to local farmers and makers, and a behind-the-scenes look at wine country with a unique range of thrilling adventures and immersive experiences. Embracing its 100-year Napa Valley history, Stanly Ranch, Auberge Collection has undergone an evolution from a working ranch to a deeply-rooted luxury destination capturing the casual honest luxury of culture and cultivation. Job Description Become the backbone of the bar scene as a Barback, where your energy fuels the vibrant atmosphere by swiftly ensuring a well-stocked and organized bar. From hustling to restocking supplies to adding that extra sparkle to the mixology magic, your behind-the-scenes efforts make every sip an unforgettable experience. Stock beverage products, including beer, wine, liquor and non alcoholic beverages Replenish bar supplies, ice, glassware, garnishes, and bar snacks to ensure an efficient bar operation. Assist bartenders in preparing and serving drinks Serve water and Bar snacks. Maintain adequate supplies of both behind the bar. Maintain cleanliness and organization in the guest service areas, including the bar top, lounge tables and chairs, and floors Maintain cleanliness and organization of work spaces including the front and back bar, service wells, and beverage storage areas Bussing and pre bussing of dishes and emptying bus tubs. Clearing, rinsing, washing, polishing and stocking cocktail glassware. Change kegs, tap beer, and restock bottled beverages to keep the bar flowing smoothly during busy periods. Provide support to bartenders in handling customer orders, ensuring prompt service and a positive customer experience. Communicate with the bartenders about guest needs and work seamlessly as a member of a team The starting range for this position is $18.00. This is the pay rate for this position that Stanly Ranch reasonably expects to pay. Decisions regarding individual salaries will be based on a number of factors, such as experience and education. Qualifications Must be at least 21 Years old in order to assist with preparing and serving alcoholic beverages Prior experience as a Barback or Busser preferred. Ability to work a flexible schedule, including weekends and holidays, according to department needs Ability to communicate in English Must be comfortable on your feet for long periods of time, working in a fast paced environment. Must be able to lift up to 40 lbs repeatedly throughout the shift. Must have or obtain a CA state issued Responsible Beverage Server [RBS] certification and Food Handler Certification Additional Information Auberge Collection is a portfolio of extraordinary hotels, resorts, residences and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine, innovative wellbeing, and gracious yet unobtrusive service. With 30 one-of-a-kind hotels, resorts, and residences, Auberge invites guests to create unforgettable stories in some of the world's most desirable destinations. For more information: auberge.com Connect with Auberge Collection on Instagram, TikTok, Facebook, and LinkedIn @Auberge and #AlwaysAuberge SRGA Resort, LP is an Equal Opportunity Employer, M/F/D/V. SRGA Resort, LP provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, SRGA Resort, LP complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves o6f absence, compensation, and training. SRGA Resort LP is an Equal Opportunity Employer, M/F/D/V. SRGA Resort LP provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, SRGA Resort LP complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

A privately held New York real estate investment company is looking for a ‘General Manager'. The successful candidate will be responsible for commercial office buildings totaling 1,000,000 plus sq. ft.. Knowledge & Experience A minimum of ten (10) years working in real estate within commercial property management. Must have knowledge and experience with financial accounting in real estate, financial reporting and budgeting. Hands-on experience with base building construction projects. Ability to plan, organize and coordinate multiple projects, ability to read and understand construction specifications and blueprints. Minimum of 10 years' experience directly supervising and managing a staff including experience in planning and assigning work, performance assessments, training, hiring, discipline and development. Strong literacy in MS Word and Excel. Highly organized and skilled with time management. Strong Customer service/tenant relation skill required. Excellent communication skills (written reports/analysis and oral presentation). 4 year College Degree Required Energetic, Personable & able to prioritize assigned duties Principal Responsibilities Has primary responsibility for the day-to-day operation of the properties to ensure that all the site operations are in compliance with established policies and procedures, the management agreement, and are consistent with the Ownership's overall objectives. Prepares annual budget, monthly financial variance reports, operations analysis, and leasing activity reports for the Ownership. Conducts formal site inspections on a routine basis as needed in compliance with established standard operating policies and procedures. Monitors and enforces the terms of all lease agreements, the billing and collection of rents and other tenant charges in compliance with leases Bears primary responsibility for the creation and maintenance of all site-specific documentation including but not limited to property's information book, site operating manual and emergency operations manual. Establishes and maintains open, positive relationships with occupants ensuring that all services and needs are met and in compliance with lease agreements. Conducts periodic visits, inspections and surveys and develops and implements effective tenant retention program. Hires, trains and supervises a qualified team of building, administrative and maintenance staff for the properties to promote efficient and cost effective operation. Participates in the negotiation of service contracts with outside vendors to achieve the highest levels of performance at the lowest cost. Performs other related duties as requested and required. Financial management of the properties. Ability to read and understand financial statements Strong budgeting and budget analysis capability. Create annual budgets, including monthly budget variance reports for both cash and accrual basis Review and approve bills, accruals and tenant charges. On a quarterly basis, prepare variance reports and, if needed, a re-forecasted budget.

Full-time Description THE COMPANY Cogir Senior Living, based in Scottsdale, Arizona, proudly oversees a network of senior living communities spanning 11 states nationwide. As a trusted leader in senior housing, we are dedicated to growth while maintaining our commitment to exceptional care for our residents and a supportive, growth-focused environment for our team members. At Cogir, our culture is rooted in the core values of human focus, creativity, and excellence, which inspire us to continuously improve and achieve excellence in all we do. Join us in our mission to enrich the lives of our residents while building a meaningful and fulfilling career! WHAT WE OFFER Health, Dental, Vision, and Life Insurance. 401K with company match. Paid Vacation, Holidays, and Sick Leave. Employee Assistance Program, Generous Employee Referral Program and more. POSITION SUMMARY The Director of Culinary Experience (Executive Chef) oversees the community's dining services operations and our residents' dining experience. This includes, but is not limited to, food procurement, preparation, and service; menu development; financial management of food, supplies, and labor budgets; hiring, training, and managing dining services team members; inventory control and regulatory compliance. If you seek a highly rewarding career where you can make a difference every day and you're driven by excellence and passion for serving others, then look no further and apply today! KEY RESPONSIBILITIES Responsible for the day-to-day operations and staffing of the community kitchen and dining venues. Manages and supervises all culinary services staff (BOH and FOH), including scheduling, assignment, direction, performance review, hiring, and corrective action consistent with company policy. Menu planning and executing meal preparation and events, assisting staff with back and front-of-the-house operations as needed. Maintain inventory control of food, beverages, supplies, and equipment. Ensure that all food is prepared, stored, and served according to company standards and with state and/or local health code requirements. Understand and maintain monthly and annual budgets for the culinary services department, including producing written documentation of monthly food, supplies, and labor spending. Collaborate with staff and residents to plan and develop recipes and menus tailored to residents' preferences and monthly budgets. Ensure resident and family member satisfaction is maintained. Responsible for planning, preparing, and executing special events and themed meals. Requirements CANDIDATE QUALIFICATIONS Education and certifications: A Culinary degree is preferred, or a combination of education and experience is required. Experience, Competencies, and Skills: At least 5 years of hands-on experience in food preparation. At least 3 years of progressive management experience as an Executive Chef with an understanding of front-of-the-house operations and service. Serve Safe Manager (Food Handler Certification) with an understanding of kitchen sanitation and food codes. Experience with restaurant openings is a plus. Experience with special events and banquets is a plus. Successful history of building teams and meeting financial goals. Creativity and experience in menu development. Previous experience working in Independent Living (IL), Assisted Living (AL), Memory Care (MC), Senior Living, or hotel experience is a plus! Outstanding communication skills and the ability to motivate. Compassion for our residents and a strong passion for excellence. Salary Description $85,000 - $95,000 per year

Job Description Who We Are: We believe a workplace food program is something employees should love and look forward to every day. Powered by technology and a network of over 2,000 restaurants, Fooda feeds hungry people at work through our ongoing food programs located within companies and office buildings. Every day, each Fooda location is served by different restaurants that come onsite and serve fresh lunch from their chef's unique menus. Fooda operates in 20 major US cities and plans to continue its expansion across the United States and internationally. Eight out of ten employees believe Fooda is one of their company's top perks. Position Overview: The Catering Manager position is critical to the success of a Fooda client location. The Catering Manager is responsible for managing client relationships along with managing the daily catering orders offered at the client location. The Catering Manager ensures all catering offered to the client and customers are of superior quality and service. Who You Are: You love building relationships and enjoy customer service You are optimistic in the face of problems and you're capable of finding solutions quickly and effectively You are very organized and detail oriented. Type-A personality is a plus! You have an entrepreneurial mindset with the capability of managing work independently Quick thinking on your feet and no problem is too big or small for you You do not wait for direction and are always looking for ways to improve Prior experience in catering preferred Ideal candidates will have a Bachelor's degree in addition to five to eight years of relevant experience What You Will Be Responsible For: Coordinate and oversee internal catering events at client location Establish and maintain effective client and customer rapport to determine catering needs Maintain costs as it relates to food, beverage, and labor Negotiate new menus with restaurant partners for special requests Recruit and train catering staff at client location Oversee set up and cleanup of all catering events Ensure all catering events comply with government and agency standards, including but not limited to those relating to safety and health What We'll Hook You Up With: Competitive market salary and stock options based on experience $75,000 base salary Comprehensive health, dental and vision insurance plans 401k retirement plan with company match Paid maternity and parental leave benefits Flexible spending accounts Company-issued laptop Daily subsidized lunch program (ours!) and free food and beverages in the office A fulfilling, challenging adventure of a work experience Must be authorized to work in the United States on a full-time basis. No recruiters please. Powered by JazzHR 8f8Y1X2eak