Kitchen manager jobs in Sarasota, FL - 1,041 jobs

Text "Pasta" to 30437 to apply now! By texting Pasta to 30437 you will opt-in to receive hiring messages and account related messages from Carrabba's Italian Grill. Text HELP for help or ******************. Msg&data rates may apply. Msg freq varies. Text STOP to cancel. For terms, visit paradox.ai/legal/terms-of-use. Privacy policy can be found at paradox.ai/privacy-policy. At Carrabba's Italian Grill, we value having fun and creating memories that last a lifetime. Our atmosphere and hospitality for our guests are old-world Italian with a new world feel. We provide our team members with a place to gain valuable experience, career growth and a sense of pride. Our goal is to allow your passion for food, family, and hospitality to create memorable experiences for all our guests. As a Restaurant Kitchen Manager, you will be responsible for the daily operations of all back-of-the-house functions for your assigned restaurant and for providing nothing but the finest food for our customers. This will include leadership of all kitchen employees as well as ensuring that all recipes, food preparations and presentations meet Carrabba's specifications and commitment to quality. JOB RESPONSIBILITIES Your specific duties as a Restaurant Kitchen Manager will include: Directing and checking the progress of the prep staff and checking for food quality and consistency Assisting in the hiring and training of back-of-the-house employees Implementing effective security protocols to always ensure the ongoing safety of both our employees and guests. Preparing kitchen equipment and production areas daily to boost productivity and reduce waste Compliance with operational, safety and sanitation standards, company policies, federal/state/local laws, and ordinances; all health inspections meet required state standards. Ensuring that operational basics and standards are adhered to including line checks, testing, training, recipe adherence, window management, cook times, etc. Verifying that all menu items are made according to recipe and presented to Carrabba's specifications Managing staffing levels and shift assignments Keeping kitchen, dish, and storage areas clean and organized Checking and balancing product inventory from previous day of business as well as placing food and supply orders Setting excellent customer service and work examples JOB REQUIREMENTS As a Restaurant Kitchen Manager, you must be dependable, self-reliant, and passionate about great food and exceptional customer service. It is vital that you combine strong organizational and prioritization skills with professional dedication and a team-oriented attitude. Specific qualifications include: Minimum 3 years of restaurant management experience, (Culinary or Kitchen management preferred) Preferred experience in leading within a Full-Service Casual Dining or Casual Plus environment Previous exposure to a scratch kitchen, a plus Availability to work a flexible schedule Minimum 21 years of age with legal authorization to work in the United States Ability to relocate, a plus Bilingual, a plus Bloomin Brands offers benefits such as medical, dental, vision, and 401k. Further details around eligibility and additional benefit offerings can be found at ********************************** Compensation Range: Varies by Location - with potential for bonus based on eligibility and other business factors We value diversity and are proud to be an Equal Opportunity Employer. We are committed to providing all individuals employment consideration regardless of race, color, religion, sex, national origin, age, disability, marital status, veteran status, sexual orientation, genetic information or any other protected characteristic under applicable law. Application Instructions: Join for the Fun, Stay for the Career! If you are looking for a great place to work, have fun, and make money, click the link below to apply! A new window will open where you can complete your application with the help of our virtual assistant Tony. We look forward to hearing from you!

Flik Hospitality Group Salary: Other Forms of Compensation: What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn't merely a job but the start of a career where you can flourish. Job Summary Job Summary: Working as a Director of Dining Services, you are responsible for overseeing day-to-day operations for a dining account. You will manage and lead a team of associates. You will be responsible for managing client relations, along with ensuring that the food offered to the customers is of superior quality. Additionally, you will be responsible for the following: Key Responsibilities: Maintain excellent relationships with customers, guests and client as well as other departments Work with the Chef and management team in creating menus and providing top quality food Oversee all P&L and budgeting as it pertains to the account Roll out new culinary programs Preferred Qualifications: BS, Hospitality or Culinary degree preferred Three to five years of foodservice operation experience High volume production and catering experience is essential Previous experience managing a budget Desire to learn and grow with a top notch foodservice company Apply to Flik today! Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Associates at Flik Hospitality are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. ************************************************************************************************ Req ID: 1499876 Flik Hospitality Group Shane Tirpak [[req_classification]]

The Opportunity This is a unique opportunity to join Granite Communications and Security, a rapidly growing national provider of CCTV, Access Control, ISP, and VoIP solutions. This role provides full ownership of national operations, including P&L performance, operational execution, and strategic growth across multiple markets. Granite Communications and Security is seeking a General Manager to lead and scale operations across the United States. This leader will be responsible for standardizing processes, scaling project delivery, and building high-performing teams, while maintaining accountability for financial performance, staffing, and operational consistency nationwide. The ideal candidate is a hands-on, results-driven leader capable of operating at both the strategic and execution levels to support continued national expansion. Key Responsibilities Overall Leadership - Manage operations, Lead, coach, and develop PMs, APMs, Estimators, projects, systems, and profitability. Project Oversight - Supervise planning, budgeting, scheduling, and execution of residential and commercial construction projects from start to finish. Financial Management - Create and manage budgets, track expenses, and oversee divisional financials (P&L, balance sheets, income statements). Manage the operations budget and drive branch profitability. Partner with Sales to support growth and new business opportunities. Process Implementation - Build and improve workflows, systems, and operational structures to maximize efficiency and profitability. Resource Coordination - Manage labor, subcontractors, vendors, and materials to meet project requirements and timelines. Quality & Compliance - Ensure work meets codes, regulations, and company quality standards. Team Management - Hire, lead, and develop project managers and subcontractors. Client & Stakeholder Communication - Serve as the primary point of contact, providing updates and resolving concerns. Conduct regular 1:1 meetings focused on development, performance, and KPIs. Model a customer-first approach and lead the team to achieve 100% completion rate. Risk Management - Identify challenges early and implement strategies to mitigate risks. Monitor industry trends and implement best practices. Develop and execute annual business plans aligned with company goals. Step in to estimate or manage projects as needed to support branch capacity. Qualifications 8+ years of leadership experience in low voltage, electrical, or systems integration. Strong hands-on knowledge of structured cabling, access control, CCTV, intrusion, AV, DAS, or related systems. Proven experience managing crews, projects, and financial performance. What Success Looks Like Projects delivered on time, on budget, and with high customer satisfaction. Strong gross margins and healthy branch financial performance. Engaged, accountable, and high-performing operations team. Improved operational efficiency and scalable processes. Strong subcontractor partnerships supporting regional growth. Hands-on leadership while building scalable infrastructure. Capacity for planning and operating controls. Leadership development. (not just supervision) Compensation & Benefits Competitive salary based on experience and scope Performance-based bonus or incentive plan Benefits package include health insurance, Holiday pay, and PTO. Job Type: Full-time Pay: $140,000 to $170,000 Plus bonus (DOE) Ability to Commute: Lutz, FL (Required) Ability to Relocate: Tampa, FL: Relocate before starting work (Required) Work Location: In person

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. The Food & Beverage General Manager is responsible for leading the efficient, professional, and profitable operations of all food and beverage services at the assigned OVG venue. This key leadership role oversees all aspects of the department, including full-time, part-time, and managerial staff, while ensuring adherence to all applicable state and federal labor laws, health and sanitation standards, and alcohol service regulations. Beyond day-to-day operational excellence, the General Manager plays a strategic role in identifying and securing new revenue opportunities, both within the venue and through external partnerships. The ideal candidate is a dynamic leader with a strong business acumen, a passion for guest experience, and a commitment to delivering best-in-class service in a fast-paced, high-volume environment. This position reports directly to the Regional Vice President of the Northeast. This role will pay an annual salary of $165,000-$175,000 and is bonus eligible. Benefits for Full-Time roles: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays). This position will remain open until March 6, 2026. Responsibilities Ensure the legal, efficient, professional, and profitable operation of the assigned OVG venue. Generate, analyze, and review financial reports, including budgets, forecasts, revenue analysis, disbursements, capital investments, labor and product costs, wage and salary control, and profit & loss (P&L) statements. Focus on pushing team to providing the highest level of Guest Satisfaction while staying within financial goals set with senior leadership and client. Meet regularly, work closely and provided detailed reporting to our client direct reports. Work with partnership team on gaining new venue partnership opportunities and also focus on ways to grow current relationships. Serve as the final decision-maker on all equipment purchases and leases. Handle conflict resolution, including last-resort mediation, arbitration, and labor negotiations, as applicable. Author, review, and revise policies and procedures as necessary to ensure operational compliance and efficiency. Draft, revise, and authorize contracts and terms of agreement. Oversee staff scheduling and labor allocation to meet operational demands. Analyze ticket sales in relation to projected staffing needs, market demographics, and forecast point-of-sale to guest ratios. Evaluate historical sales and purchasing data to identify trends, purchasing patterns, and determine accurate cost of goods. Program and maintain the point-of-sale (POS) system to ensure accurate financial reporting, inventory tracking, and commodity level monitoring by location. Guide and support managers in setting and achieving department goals. Provide clear direction and follow up on all assignments to ensure accountability and execution. Conduct regular inspections of operations to verify adherence to established quality and service standards. Accurately prepare and submit required reports on time; follow up with department heads to ensure timely and complete reporting across all areas. Develop and lead an effective, performance-driven management team. Offer consistent leadership, training, and resources to support management success. Evaluate manager performance regularly and provide constructive feedback and recommendations for improvement. Collaborate with department heads to review and enhance menus and marketing strategies. Foster and maintain strong, positive relationships with client, managers, suppliers, vendors, and the public to enhance the venue's reputation. Perform other duties and responsibilities as assigned. Qualifications MA or MS; BA or BS with business-related major; Minimum 10 years management experience in food-related or concessions industry. Concessions Manager Certificate from the National Association of Concessionaires. Nationally recognized, advanced food service sanitation training course certification. Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, professional and courteous manner which fosters a positive, enthusiastic and cooperative work environment. Ability to make sound business/operations decisions quickly and under pressure. Ability to speak, read, and write in English. Solid working knowledge of computer applications: Microsoft office, POS systems, timekeeping systems. Ability to work well in a team-oriented, fast-paced, event-driven environment. Possess a thorough working knowledge of all existing concessions and premium services locations: geographical location, equipment, evacuation procedures, adjacent employee and guest areas, and facility access. Possess valid Food Handlers certificate and Alcohol Service Permit if required by state or local government. Possess thorough working knowledge of all applicable sanitation requirements, food preparation guidelines, alcohol service policies, safety standards, etc. pertaining to OVG and venue concession and premium services operations. Ability to calculate basic and complex math functions (addition, subtraction, multiplication, division, percentages). Ability to handle cash accurately and responsibly. Ability to consistently adhere to the highest standards of integrity, professionalism, ethics and confidentiality. Ability to work independently with little direction. Experience in a fast paced arena, ballpark or stadium preferred. Accounting minor or credits preferred.

SkyBeach Resort is a waterfront resort destination located in the heart of St. Petersburg, Florida. Set along a private beach with an on-site marina, the resort blends laid-back coastal energy with elevated hospitality and modern conveniences. Designed for both relaxation and connection, SkyBeach offers thoughtfully curated amenities, vibrant food and beverage experiences, and a welcoming atmosphere that encourages guests to linger, explore, and return. Our team is committed to delivering genuine service and memorable moments that define the SkyBeach experience. Role Description SkyBeach Resort is seeking a full-time, on-site Food & Beverage Manager to join our team in St. Petersburg, FL. This role is responsible for overseeing the day-to-day operations of the resort's food and beverage outlets while maintaining exceptional service standards and operational excellence. The Food & Beverage Manager will primarily support SkyBar + Grille, our lively beach bar and poolside operation, with occasional oversight of LUMA, our elevated Mediterranean-inspired dining concept. Responsibilities include leading and developing the service team, ensuring consistent guest experiences, managing budgets and inventory, coordinating with vendors, and collaborating closely with culinary, hotel operations, and leadership teams to drive both guest satisfaction and financial performance. Qualifications Proven experience in food service and food & beverage management, including planning, execution, and operational efficiency Strong customer service and training skills with a passion for developing high-performing teams Experience with budgeting, cost controls, inventory management, and vendor relations Excellent leadership, communication, and problem-solving abilities Working knowledge of local health, safety, and food service regulations Previous hospitality or resort experience strongly preferred Bachelor's degree in Hospitality Management, Business, or a related field is a plus Compensation Salary: $60,000-65,000 plus bonus and benefits.

Meeting budgeted sales and profits by managing all aspects of the P&L. Continually analyzing the data and developing and executing plans to improve sales and profits and increase restaurant service and efficiency. Determining staffing needs and hirin General Manager, Manager, Operations, Restaurant

With a career at HMSHost, you really benefit! We Offer Health, dental and vision insurance Generous paid time off (vacation, flex or sick) Holiday pay Meal and Transportation Benefits *401(k) retirement plan with company match *Company paid life insurance *Tuition reimbursement Employee assistance program Training and exciting career growth opportunities Referral program - refer a friend and earn a bonus Benefits may vary by position so ask your recruiter for details. Airport Location: Tampa Airport F&B Advertised Compensation: $51,327.00 to $54,694.00 Purpose: The purpose of the General Manager I (GM) position is to manage a QSR restaurant or small cluster of restaurants or points-of-sale in close proximity to each other with Sales of generally up to $5M. The GM ensures the restaurant is clean, staffed, open for business, and operates to high operational and financial standards. The GM uses broad discretion and judgement to make great leadership decisions and is responsible for the overall success of the restaurant. Essential Functions: Open and Close * Ensures all assistant managers and staff recognize the importance of closing the restaurant to prepare the restaurant for opening, holding Shift Managers accountable for executing all closing and opening checklist/requirements Staffing/Deployment Understands, adopts, and consistently demonstrates defined manager behaviors designed to create an environment where employee engagement thrives Deploys staff and resources to maximize profitability within the restaurant and accepts P&L responsibility. Assigns work tasks and activities, prepares schedules, and ensures that all shifts are covered Provides restaurant staff(s) with consistent support, coaching and encouragement necessary to achieve business goals Interviews job candidates, makes hiring, termination, advancement, promotion or any other status change decisions for associates within the unit. Promotes HMSHost as an employer of choice within the local community Ensures company and branch diversity and inclusion philosophy is understood and actively executed within the restaurant Ensures on-boarding and off-boarding of all restaurant associates, to include all activities related to compliance with proper badging requirements, orientation, OJT, and other company training/processes Reads and understands financial and operational data and reports to monitor progress towards unit goals and assigns associates to meet those objectives. Recognizes restaurant staff for their contributions and performance, including using Shout-Out tools and materials; supports company recognition initiatives and develops and implements plans that will motivate team. Accepts, understands, adopts, trains and champions all Employee Engagement behaviors Ensures that the company has most current contact information for all associates working in the restaurant. Product Availability/Working Equipment Ensures daily orders are prepared and units are stocked with appropriate levels of product and teaches associates these order procedures Oversees receiving goods, processing invoices, and contacting vendors for supply chain issues/product availability. Maintains proficiency in management information systems and tools like MIV, Crunch Time, Kronos and other programs as utilized by the company. Monitors and maintains restaurant equipment, schedules routine service or repairs as needed. Participates and manages company response to NSF and other audits Minimizes waste, records as needed and participates in food donation program. Brand Knowledge/Proficiency Assesses skill levels of restaurant associates and conducts and coordinates on-the-job and other training/education activities as necessary Embraces technology and inspires employees to understand and adopt new technologies implemented by the company Maintains a working knowledge of all applicable brand standards, CBAs, Landlord lease agreements, and all procedures and protocols to maximize brand/landlord/labor relations, and teaches associates these standards Develops and implements creative strategies to increase revenue Visual/Vibe/Appeal Manages the day-to-day activities of associates within a defined individual or group of restaurants or points-of-sale Uses judgment and discretion to resolve customer and associate questions and problems and determines when to refer more complex issues to senior level leaders Utilizes associate's strengths and provides ongoing feedback that reflects on progress against individual development goals and business goals Implements marketing programs as directed by OSC or brand initiatives, complies with promotional activity, drives revenue and interacts with support teams for AB programming, sales matrix, Coke programming or other as directed. Safety Maintains an in-depth understanding of all federal, state, and local sanitary, safety, and health standards, and all procedures and protocols to comply with the law Holds Managers accountable for ensuring all safety standards are understood and followed Trains new managers and associates in wellness check protocols and adheres to new COVID 19 requirements. Understands and performs all Health and Safety activities as specified in the Manager's Guide to Associate Health and Safety Reporting relationship and other important information The GMI position as described falls under the Fair Labor Standards act as an Exempt position, under both the Administrative Exemption and the Executive Exemption tests. The position typically reports to the Director of Operations, or an intermediate zone, cluster or area leader within the assigned location. The GMI position is expected to work a varied and rotating schedule to be on site at various operating days and hours each week; some opening shifts, during some busy dayparts, and during some closing shifts to monitor restaurant associates' work activities during these different days and times. Minimum Qualifications, Knowledge, Skills, and Work Environment: GMIs must have documented and demonstrated skills managing the types of restaurants (QSR, Casual Dine, Full Service, similar complexity, Union and Non-Union, etc.) to which the role is assigned, to include overall responsibility for success and failure of the restaurant under their leadership as identified by P&L success for multiple annual cycles for the type or restaurant assigned. Generally speaking, restaurant P&L management experience for a minimum of 3 years with underlying overall working restaurant experience of 5-7 years in type is typically necessary to be successful. Graduation from a Food Service Management or Culinary program may substitute for a portion of the time-based experience requirement for each of these roles Demonstrates team management, delegation and issue resolution skills and the ability to manage multiple and concurrent priorities Demonstrates knowledge of HMSHost policies and products, service, quality, equipment and operations standards, or able to demonstrate this knowledge within a reasonable time from hire or promotion Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, understand menus and brand standards as well as converse comfortably with individuals Additional Information: To learn more about HMSHost and additional career opportunities, visit ************************ Equal Opportunity Employer (EOE) Minority/Female/Disabled/Veteran (M/F/D/V) Drug Free Workplace (DFW) Equal Opportunity Employer (EOE) Minority/Female/Disabled/Veteran (M/F/D/V) Drug Free Workplace (DFW) Nearest Major Market: Tampa

As a General Manager (GM) at Landscape Workshop, you own the performance, culture, and growth of your branch. You'll set the tone for safety, excellence, and customer service while building and leading a team that delivers consistent, high-quality results. With robust support from our corporate team back-office services, recruiting, training, equipment, marketing, and more; you'll have the tools to succeed, but the branch's performance is ultimately yours to lead. Our customers expect the same Landscape Workshop experience “Quality Service - Dedicated Professionals Proactive Management” from every branch. As GM, you ensure that promise is kept. Key Responsibilities: Leadership & Culture Build and sustain a performance-driven, safety-first culture. Model and reinforce our values with all team members, ensuring consistent communication of policies, expectations, and company goals. Operational Excellence Oversee production schedules, resource planning, and quality control across multiple projects. Maintain labor efficiency and optimize workflows for maximum productivity. Financial & Sales Performance Achieve or exceed budgeted financial goals by managing expenses, labor, and revenue growth. Partner with your Business Development Manager to drive new sales opportunities and revenue streams. Understand and leverage financial statements to make informed decisions. Customer Satisfaction & Retention Ensure delivery of exceptional service to achieve 90%+ customer retention. Oversee site visits, proactive communication, and adherence to company quality standards and 13-Point Plans. Team Development Recruit, train, and mentor Account Managers, Field Managers, and crews. Identify high-potential team members for advancement and actively develop their careers. Conduct regular performance reviews and provide actionable feedback. Continuous Recruitment Maintain an active recruiting pipeline to meet current and future staffing needs. Qualifications: Experience: Minimum of 3 years managing teams in a production or service environment, including hiring, training, and performance evaluation. Sales & Service: Proven success managing customer relationships and driving revenue. Technical Skills: Ability to complete takeoffs and estimate maintenance work; comfortable managing multiple projects simultaneously. Financial Acumen: Experience interpreting financial statements and using metrics to guide decisions. Education: Two- or four-year degree in horticulture, landscape management, or related field preferred (industry experience/certifications may substitute). Communication: Strong written and verbal communication skills in English. Leadership Mindset: Commitment to developing people both professionally and personally. Why Landscape Workshop? We invest in our leaders by providing comprehensive support: recruiting, HR, financial systems, equipment, marketing, insurance, real estate assistance, and executive coaching. You'll have the freedom to run your branch like an entrepreneur-with the backing of a strong, growing company.

The Restaurant General Manager is responsible for the overall success of the restaurant, ensuring excellence in every aspect, from the team to the guests to the product. They oversee the implementation of company standards, programs, and policies, wi General Manager, Manager, Restaurant

As Kitchen Manager, you will help lead the way in our fast-paced, high-volume, scratch kitchen, driving the culinary execution of our uniquely inspired menu with items thoughtfully paired with our Cooper's Hawk wines. You will partner closely with the Executive Kitchen Manager to deliver uncompromising hospitality, while coaching and inspiring our Team Members to ensure high food quality and a memorable guest experience. What You Will Get * 50 percent Dining and Carryout Discount; 40 percent Retail Wine Discount; 20 percent Discount on Retail and Private Events * Monthly Complimentary Wine Tasting for Two * Medical, Prescription, Dental, Vision and Telehealth plus Wellness Discount * 401(k) with Company Match * Health & Flexible Savings Accounts- Health and Dependent Care * Long-Term Disability; Voluntary Short-Term Disability * Basic Life and AD&D Insurance (with option to purchase additional coverage) * Paid Parental Leave * Paid Time Off * Access to Team Member Relief Program * Wellness and Mental Health Support * "Everyday Benefits" Program to include insurance coverage (pet, life, auto, home/property) and employee discounts on goods and services * Team Member Rewards, Milestone Recognition and Referral Bonuses * Career Development Opportunities How You Will Succeed Show Up Ready: Come prepared, stay sharp and start strong. * Oversee 1-2 kitchen departments including dish, prep, and/or line * Maintain a professional image and uphold Cooper's Hawk culinary and safety standards * Use tools like POS systems, scheduling software, ordering/inventory systems, and Microsoft Office to stay organized * Help execute new menu roll-outs, kitchen initiatives, and private events, including monthly Wine Club dinners Own What You See: Take responsibility, jump in, and do what needs to be done. * Help hire, train, and develop hourly kitchen Team Members on kitchen standards * Ensure adherence to food safety, sanitation, and kitchen policies * Be accountable for prep and line knowledge to drive financial and operational results * Assist with weekly inventory and labor management Stay in Sync: Communicate often, move with your team, and keep service flowing. * Foster strong collaboration between kitchen and front-of-house teams * Lead department meetings and coach Team Members * Partner with the Executive Kitchen Manager and General Manager to achieve restaurant goals * Assist in executing private events, including monthly themed Wine Club dinners Make It Personal: Be genuine, listen well, and tailor the experience. * Represent Cooper's Hawk values and create a respectful, inclusive kitchen culture * Support your team with the tools and training they need to succeed * Ensure every dish meets our high standards and enhances the guest experience Add a Touch: Go beyond the expected to create memorable moments. * Empower your team to take pride in their work and deliver exceptional food * Celebrate wins, big and small, with your team * Contribute to a kitchen environment that inspires excellence What You Will Bring * 1-2 years of supervisory experience in high volume kitchen in a full-service restaurant environment. Scratch kitchen experience preferred. * Excellent verbal and written communication skills * Ability to read, understand and communicate in English * Demonstrates financial acumen * Proficient in Microsoft Office Suite * Preferred certifications include ServSafe and state/local licensing requirements * Must be able to lift and carry up to 50 lbs. * Must be able to stand for at least 10 hours per shift * Must have the ability to work 50-60 hours per week * Must be able to work flexible shifts and schedules, inclusive of weekends and some holidays Cooper's Hawk reviews several factors when establishing compensation. Salaries and hourly wages appearing in a job posting may be published by third parties and may not reflect the salaries or hourly wages offered by Cooper's Hawk. Cooper's Hawk is an equal opportunity employer. All qualified applicants are considered for employment without regard to the person's race, color, religion, national origin, sex, sexual orientation, age, marital status, veteran status, disability, or any other characteristic protected by applicable law. Cooper's Hawk makes reasonable accommodations during all aspects of the employment process, including during the interview process. The information provided above indicates the general nature and level of work required of the position and is not a comprehensive list of all responsibilities or qualifications. The Benefits list is only a highlight of some of the benefits offered to team members; eligibility for certain benefits apply. About Us Cooper's Hawk features a Napa-style tasting room with wine-inspired retail for entertaining and a full-service restaurant, bar and private event space, offering a modern-yet-casual dining experience. Each scratch-kitchen menu item is designed to pair with our wines. Speaking of wine...the Cooper's Hawk Wine Club is perhaps the largest in the world, offering not only top-notch award-winning wines but also exclusive Wine Club membership benefits, including curated dining and travel experiences. Since 2005, we've brought the Napa Valley experience to our guests and Wine Club members, and now, with Piccolo Buco by Cooper's Hawk, we're bringing the vibrant flavors of Rome to them as well. Together, we're creating a lifestyle brand like no other.

Who We Are: NEXDINE Hospitality's family of brands provides dining, hospitality, fitness center and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide. We put our people first to deliver finely tailored, expertly managed programs. The NEXDINE Experience is responsive, transparent, and authentic. Learn more at **************** Job Details Position: Chef Manager Location: Sarasota, FL Schedule: Full-time Starting Salary: $65,000 Pay Frequency: Weekly - Direct Deposit What We Offer You: Generous Compensation & Benefits Package Health, Dental & Vision Insurance Company-Paid Life Insurance 401(k) Savings Plan Paid Time Off: Vacation, Holiday, Sick Time Employee Assistance Program (EAP) Career Growth Opportunities Employee Perks & Rewards Chef Manger Job Summary: The Chef Manager reports to the Campus Vice President and is responsible for developing and executing culinary results to exceed customer expectations. The Chef Manager oversees and manages culinary and financial operations to meet service, production and presentation standards. The Chef Manager applies culinary techniques to food preparation and manages the final presentation and service of food. In addition, the Chef Manager will be responsible for client relationship management and overseeing and developing an hourly staff. Essential Functions and Key Tasks: Culinary: Manage menu writing and cycle of cost control utilizing appropriate recipes and costing measures Responsible for the quality of all food products and ensure that standards are met Responsible for all aspects of food production, execution and presentation Oversight of all aspects of catering operations Operations: Responsible for maintaining vendor relationships Purchasing of all food or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products Receiving food and supplies - must be able to lift items up to 40 pounds Determine production schedules and staff requirements necessary to ensure timely delivery of services, including all essential functions of payroll processing; a dequate computer skills required Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines and productivity are maintained Manage client relationships to maintain client satisfaction and account retention Financial: Manage department controllable expenses (P&L) including food costs, labor, supplies, uniforms and equipment, specific to budgetary guidelines Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs Responsible for inventory management Submit financial reporting to the corporate office People: Responsible for people management to include, but not limited to, recruitment, hiring, termination, review process, and management of unit staff Instruct, train and supervise cooks or other workers in the preparation, cooking, garnishing, or presentation of food Delegate tasks to team members effectively Provide excellent customer service to include being attentive, approachable, greeting and thanking customers Required Education and Experience: High School diploma or equivalent 3 - 5 years' experience in food service management, specifically in senior living Ability to pass a level 2 background check Preferred Education and Experience: Culinary School certificate or degree Microsoft Office Suite CDM credential Required Eligibility Qualifications: ServSafe Certification Allergen Awareness Certification All selected candidates must undergo a Level 2 background check: HB531 | Florida Agency for Health Care Administration

PURPOSE OF THE JOB The purpose of the position is to manage all food and dining operations for the community in as profitable and efficient manner as possible. Responsibilities include the management of dining services personnel and operations, and resident satisfaction with the dining program. DUTIES/RESPONSIBILITIES Staff Management Lead the department's management team, providing direction and assistance with motivation, direction, and development of all departmental team members. Ensure that the appropriate number of staff are hired to meet the needs of the dining services program; assist with staff schedules and the appropriate assignments based on skill level. Directly and indirectly supervise all departmental team members, including observation and evaluation of performance. Ensure appropriate orientation and training for all new team members. Ensure an on-going staff training program. Complete appropriate paperwork including time sheet review (as needed) and performance appraisals in a timely manner. Menu & Production Management Ensure the development and management in coordination with the Executive Chef and/or his/her designee, the Resident Dining Committee, registered dietician consultant and dining consultants, as needed, a seasonal cycle menu and new menu items and recipes. Implement and maintain established cost control procedures, including authorization of all department expenditures for food, supplies and equipment according to budget to meet menu and census needs. Ensure that food is received, stored, prepared, and served in accordance with sanitary and HACCP (hazard analysis critical control point) guidelines. Ensure the preparation of food within an established production schedule, following standardized recipes, preparation and service methods, and food handling techniques to ensure acceptable standards. Ensure that all food items are prepared in accordance with standardized recipes and special diet orders if required. Evaluate and make recommendations for facility planning and equipment replacement within the Dining Services department. Ensure a monthly physical inventory count and provide Accounting with a complete cost of all inventory on hand on the same day of each calendar month. Plan and carry out an active Quality Assurance program for the department. Administration Prepare and adhere to the annual operating budget. Ensure the maintenance of appropriate records on a daily basis for meal counts, and any necessary ancillary charges. Ensure the appropriate use of the point of sale (POS) system for food ordering and resident meal accounting. Interact with residents on a daily basis to ensure satisfaction with menus and meals. Participate as an administrative liaison to resident committees, as requested. Attend community-level meetings as assigned. Other Immediately report any accidents and/or incidents to the Vice President of Resident & Employee Relations or his/her designee. SUPERVISORY RESPONSIBILITY This position has direct supervisory responsibility for the Executive Chef, Dining Services Operations Manager, and Certified Dietary Manager (CDM). QUALIFICATIONS Education: Bachelor's Degree required. Must have comprehensive knowledge of food production and dining services management, preferably in a CCRC environment. Experience: Must have experience in volume food production and successful leadership experience. General: Must have good organizational skills. Must be a detail-oriented person and able to perform duties with great accuracy on a daily basis. Must have excellent personal skills, demonstrating the ability to conduct oneself in a non-controversial style; a style that inspires the respect of others and promotes a sense of trust in the individual's competence. Must have good communication skills; speaking, writing, and listening. Must be fluent in English. Must have excellent computer skills. Must be proficient with Microsoft Office programs with emphasis on Excel, Outlook, and Word, with the ability to learn and use proprietary software as required. CERTIFICATES/LICENSES/REGISTRATIONS Must be ServSafe certified or have the ability to obtain this certification. PERSONAL REQUIREMENTS Support Plymouth Harbor's mission, striving daily to ensure the best possible outcomes for the health and well-being of residents and staff. Maintain high personal standards for performance and encourage others to do the same. Must be able to get along with others and work as a team player. Maintain confidentiality in all Plymouth Harbor, resident, and team member matters. Use good judgement and make independent decisions when circumstances warrant such action. Work harmoniously with all persons residing in, employed by, or associated with, the organization. Be able to relate to and work with ill, disabled, elderly, emotionally upset, and at times hostile people. Wear Plymouth Harbor team member i.d. badge at all times when on duty. Abide by the dress and grooming guidelines established for the department and possess good personal hygiene habits. PHYSICAL REQUIREMENTS Must possess fully functioning sense of sight/hearing or use prosthetics that will enable these senses to function adequately in order to do the job. Must be able to sit, stand, walk and move throughout the workday (lifting, carrying, bending, squatting, reaching, kneeling, pushing, pulling, twisting) using good body mechanics. Must be able to lift/push up to 50 pounds. Must be able to stand and walk for long periods of time. Must be able to cope with the physical and emotional demands of the position.

Job Description Oversee all kitchen operations, including food preparation, cooking, presentation. Ensure that all dishes meet quality standards and are served in a timely manner. Manage and execute existing menu and ability to develop new menu items Manage kitchen staff, including hiring, training, and scheduling. Provide leadership and guidance to ensure efficient kitchen operations and maintain high morale among team members while ensuring labor costs meet company expectations. Manage kitchen budgets, including food costs, inventory management, and financial reporting. Implement cost control measures to optimize profitability. Maintain relationships with suppliers, order supplies. Ensure that employees adhere to health, safety, and sanitation regulations. Maintain cleanliness and organization in the kitchen environment. Proven experience in a culinary role, preferably in a leadership role. Strong ability to lead and motivate a team, with excellent communication and interpersonal skills. Ability to manage multiple tasks efficiently, including menu planning, staff scheduling, and inventory control. Ability to work in fast-paced restaurant settings with open availability to include evenings, weekends, and holidays.

1UP Entertainment + Social We are looking for an amazing CHEF/KITCHEN Manager who is seeking a place to be themselves, become a part of something bigger and unite in delivering LEGENDARY Hospitality, GREAT Times, and Lasting MEMORIES! You are a master of your craft, always operating with a sense of urgency, a smile on your face, humble yet driven, ready to build a brand, create an environment where people prefer to work and operate like a team, make guests feel like a VIP, and enjoy a fun atmosphere where we can deliver on our shared commitment of LEGENDARY GREAT MEMORIES. The Work The Kitchen Manager has mastery skills in kitchen management, demonstrating supreme customer and culinary service skills, including: Lead Day to day kitchen operations, while holding self and teams accountable to company standards and the non-negotiable outcome of an AMAZING guest experience, ensuring high standards of food quality, presentation, and consistency Direct responsibility and Oversight for leading dining service, event caterings (internal) and establishing successful To Go, 3rd party ordering, and catering programs Proactively monitor, order, and maintain inventory levels and supplies Conduct regular cleanings and inspections to uphold kitchen hygiene, safety, and cleanliness standards. Implement and monitor quality control measures to ensure all dishes meet or exceed customer expectations. Create new dishes and recommend new menu items Adhere to policies and procedures and minimize shrinkage, waste and efficient use of resources Manage cooks including daily shift schedules to ensure kitchen production Be available for assigned shifts, pop-up shifts, and event shifts, as needed Hire great talent and train/coach new cooks/existing kitchen employees toward mutual success Ensure recipes are followed with consistent food quality and presentation and create new recipes to compliment core menu items and keep a unique dining experience Establish and follow procedures to ensure that the kitchen is clean, organized, safe, and in good repair for employees and guests exceeding health and sanitation regulations Meeting or exceeding cost of goods, labor % goals, and KPIs Oversight and direct responsibility for receiving food, materials and ingredients based on demand Store all food products in compliance of health and safety regulations Open and/or close responsibilities The Requirements Mastery of F+B responsibilities with at least 3-5 years proven supervisory/management experience Have a valid SafeServe Certification An ownership mentality who "rolls up their sleeves" to get the job done Experience in being a part of "building" a new/developing business Excellent communication and organizational skills Proficiency in menu planning and food preparation techniques Strong knowledge of kitchen operations and financial/inventory controls Desire and ability to work any shifts, particularly weekends, night, and non-standard hours including late night and holidays as scheduled and needed Ability to manage controllable line items, analyze and provide input on cost saving measures, proper execution, and efficient output Ability to lead and motivate self and team effectively Familiarity of food safety regulations and appreciation for kitchen orderliness and cleanliness Physical demands* include but are not limited to: Must be able to stand and exert fast-paced mobility for several hours at a time Must have a good sense of balance, be able to bend, reach, mop, sweep, and kneel and have the ability to lift bus tubs, glass racks and trays frequently weighing up to 25-50 pounds Work conditions with both hot and cold temperatures Must be Age 21 or older to apply Ability to obtain all required food service licenses or certifications If what we believe and value fuels your passion, we would be honored to have you on our team and become a part of our 1UP family! Check us out or follow us on social media ***************** *The physical demands described above are representative of those that must be met by a Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. We are an Equal Opportunity Employer and we focus on an inclusive culture and celebrate everyone for who they are and their unique skills and abilities. We do not discriminate in hiring or employment on the basis of race, color, creed, religion, sex, sexual orientation, national origin, citizenship status, ancestry, age, marital or veteran status, physical or mental disability, arrest record, genetic information or any other characteristic protected by applicable federal, state and local laws.

Walking Tall Brands DBA Walk-On's Sports Bistreaux Kitchen Manager The Kitchen Manager (KM) is responsible for supporting the EKM in all culinary operations of a Walk-On's Sports Bistreaux while exhibiting leadership and direction to the Heart of House (HOH) team. The KM must have the ability to support a high volume, creative, scratch kitchen through an impeccable recipe and spec knowledge, culinary techniques, and experience. He or she must be able to excel in a culinary-driven environment with the freshest ingredients, the cleanest kitchen, top-of-the-line equipment, and high operating standards. The KM must promote a fun and welcoming work environment through positive reinforcement and teamwork. The KM must be able to motivate, coach, teach, develop, and inspire the Heart of Hose team to provide each guest with memorable food. Finally, the KM must support the EKM in his or her endeavor to build sales and maximize financial success through controlled food and labor costs. Job Duties: Ensures proper staffing levels by recruiting and interviewing talented kitchen staff members following company guidelines Manages HOH team, including scheduling, performance feedback, and discipline Responsible for motivating the team daily to create and ensure a fun and successful work environment Responsible for maintaining the highest food quality from the back door to the guest's table Is responsible for ongoing training and professional development of all Heart of House (HOH) team members Responsible for maintaining and exceeding all Walk-On's standards and holding the team to the same standards Effectively communicates with the management team and corporate team to ensure effective and efficient operations without issue Effectively builds trust with team members and fellow management by providing clear and honest communication and feedback Responsible for completing all operational tasks assigned by EKM or GM, while also holding him or herself responsible for the completion Responsible for the adherence to all kitchen systems Responsible for proper inventory procedures Responsible for supporting and reinforcing the highest food quality standards for the restaurant at all times through Walk-On's systems and standards Responsible for adhering to Walk-On's/Ecosure safety and sanitation guidelines Responsible for the financial success of the HOH through proper food costs, inventory levels, minimal waste, and labor costs. Responsible for creating an atmosphere where fellow managers and team members can thrive and enjoy their work. Is an expert and is constantly aware of all current metrics of sales, profitability, COGs, Labor, and other costs. Responsible for contributing thoughtful and impactful input to weekly manager meetings Responsible for leading by example, ensuring “the team is put before him or herself” mentality is maintained at all levels Responsible for setting the standard in both work ethic and attitude Hold him or herself and the team accountable for all wins and losses Any other duties as assigned by your supervisor. Skills/ Qualifications: Must have 2 years of kitchen management experience in a full-service, high-volume restaurant. Solid track record of success in previous assignments demonstrating upward career tracking Strong communication and leadership skills Culinary school background a plus

Job Description Operations GM & Executive Chef Salary: $65K-$75K+ Bonus Growing Hospitality Services provider seeks a new Chef/Manager to join their team. Responsibilities: · Develop and implement client facing menus, written menu proposals, regional menus. Recipes and promotional foods and tastings as required. · Visits Clients, Vendors, and offers/Performs food demonstrations at FBO's and conferences. · Utilize Shipday for all logistical information. All employees who are organizing or delivering catering are required to use Shipday for all order logistics and deliveries to include delivery photo at point of delivery and the name of the recipient at point of delivery. · Responsible for supporting operational directives for kitchen accuracy, office administration, personnel, local clients, facility, capital assets, government compliance and corporate requirements. · Must be able to demonstrate strong Managerial skills, including team building, hiring, skills training, discipline, performance reviews, cross-training and employee development. · Supports quality and execution of catering operation, supervises and trains staff, oversees the quality and accuracy of preparation and service of food and concierge services. · Responsible for supporting the District Manager in operational execution of all culinary events, including regional menu coordination, leads and creates plans for staff training, development, and approving payroll records. · Supports District Manager, Payroll Department, HR, IT & Finance in processing Payroll/Labor, scheduling, performance reviews, training, hiring, discipline and all related paperwork on time and accurately. · Responsible for supporting the kitchen's financial performance in accordance with all established quality performance standards, corporate guidelines, and budgets. · Responsible for managing kitchen adherence to execute corporate guidelines in maintaining operations, HACCP/food safety & premium quality, customer · Manages cleaning and maintenance of all company assets and arranges for repairs, contracts, and other services. · Conduct monthly inventory for kitchen & locker products. · Assists DM in local sales promotions, client relationship visits, communicating and recording- reporting inventory, and all local purchasing and receiving policies and procedures. · Supports District Manager in communicating and maintaining client relationships with local client base. · Supports District Manager in supervising local employees in compliance with the most recent company handbook and in a manner consistent with company established goals and objectives. Qualifications · 5+ years in hands-on culinary operations with Safe Food Handling Certificate preferred. · 5+ years in food/Bev operations management experience overseeing staff, client engagement, inventory management, systems & process implementation. · Strong experience in food purchasing/ordering, inventory, setting up par levels, recipe selection, culinary preparation methods and knife skills are essential. · Must have a base knowledge of finance and accounting principles and Department of Health Regulations. · Must demonstrate ability to schedule and manage P&L, labor and food cost within a budget. · Must be able to manage fulfillment team and process as well as vehicle fleet, off-site employee management and the expenses associated with this business component. · Multi-lingual is preferred (Spanish/French). · A flexible work schedule required, including weekends and holidays and frequent travel (approximately 10%) · Must have valid driver's license with clean driving history. · All candidates will be subject to background check & drug screening.

Benefits: Competitive salary Dental insurance Employee discounts Health insurance Opportunity for advancement Paid time off Training & development Vision insurance We are looking for an Experienced Restaurant Bar Manager to round out our team. The DAIQUIRI DECK is a high energy, high volume, full service, fun concept. Candidates that are successful with us have high levels of integrity, a competitive drive to succeed and a "whatever it takes" attitude. Responsibilities include maintaining the restaurant's revenue, profitability and quality goals. You will ensure efficient restaurant operation, as well as maintain high production, productivity, quality, customer-service standards, cleanliness and sanitation. To be successful in this role, you'll need management skills and experience in both front and back of the house. We'll expect you to lead by example and uplift our staff during busy moments in our fast-paced environment. Ultimately, you will ensure our restaurant runs smoothly and customers have GREAT dining experiences. Responsibilities Champion restaurant culture by "walking the talk" Coordinate daily Front of the House and Back of the House restaurant operations Deliver superior service and maximize customer satisfaction Respond efficiently and accurately to customer complaints Organize and supervise shifts Appraise staff performance and provide feedback to improve productivity Ensure compliance with sanitation and safety regulations Control operational costs and identify measures to cut waste Ability to generate weekly financial information Promote the brand in the local community through word-of-mouth and restaurant events Train new and current employees on proper customer service practices Implement policies and protocols that will maintain future restaurant operations Skills MUST have experience as a Restaurant Bar Manager, Assistant General Manager, or similar Upper Management Hospitality position Proven customer service experience as a manager Motivated, self-starter with strong drive to succeed Extensive food and beverage knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff High energy, hands-on leadership style Basic computer skills with Microsoft Outlook, Word & Excel Experience with Food and Liquor inventories LOCAL CANDIDATES ONLY, PLEASE!! Compensation: $55,000.00 - $65,000.00 per year We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. In the summer heat of the early 90's a young lifeguard, born and raised on Siesta Key, was inspired to create the perfect place to end a beach day. Where good people could come together to sip on ice-cold daiquiris and enjoy the ocean breeze. Daiquiri Deck was built to be an oasis for good times and great vibes, with a truly friendly atmosphere, and drinks you'll want to tell your friends about. After thousands of taste tests and extensive vibe checks, Daiquiri Deck has become the worldwide leader in frozen drink fun with patent-pending techniques perfected over 30 years to ensure you get the creamiest, juiciest frozen daiquiris in all of Florida every time. Over the years, Daiquiri Deck has expanded to five Gulf Coast locations with more on the horizon, adding some all-time favorite local eats to the menu. So come in and see what it's like to live on Island time. We hope our Deck feels just like your own.

Job Description Correctional Kitchen Operations Lead $18.38/HR Palmetto, FL Supervises inmates in the preparation and production of meals for inmates as well as staff; supervises cleaning of dishes, utensils, pots, cooking equipment, and all Food Services areas. May include working in the Bakery, in the Prep, Cook/Chill, or Dish Room areas on the floor. Responsible for maintaining accurate inventory of kitchen tools, keys, and chemicals. Ensures all food products are handled and stored properly, and monitors portions and inventory. Tracks production of special diets as required. Schedule:Rotating 12-hour Split Shifts (2 on, 2 off, 3 on, 2 off, 2 on, 3 off) Shift Times:2:30am-2:15pmor3am-2:45pmor6:45am-6:30pm TASKS AND POLICIES: Observes dining/kitchen areas, checking for and resolving/seizing/reporting any existing or potential security breaches, contraband, or weapons, pursuant to FMJS regulations and agency policy. Supervises and/or assists inmates in preparation, production, and serving of food, ensuring that it is prepared in compliance with FMJS/OSHA regulations and agency food policy and procedures. Ensures safety of inmates, staff and visitors by diligently maintaining thorough and documented key and knife control consistent with FMJS regulations and agency policies and procedures. Successfully completes all assignments to specifications, within specified timeframe and budget as directed and in accordance with agency policies and regulations. Performs other related duties as assigned. MINIMUM QUALIFICATIONS: High school diploma or equivalent (GED) required. Must be able to pass drug screen, polygraph and Level II background check No tattoos allowed on hands, face or neck Must be able to pass the MCSO Defensive Driving Course. Valid Florida driver's license required. First Responder Certification required within first year of employment. Florida Food Manager certification required within first year of employment. Requires standing and/or walking for sustained periods of time. Ability to lift up to 50 lbs. without assistance. IND3

Job Description Looking to join a FUN and ENERGETIC working environment? WE WANT YOU! At Fat Tuesday we believe our people are the featured ingredient for what we do. As an employee you will earn a competitive wage as well as partake in our employee discount program! Come join our team and let's get this party started!! POSITION SUMMARY: The Kitchen Leadoversees the daily operations of a restaurant's kitchen, ensuring smooth and efficient food preparation, maintaining high standards of quality and safety, and managing kitchen staff. Key Responsibilities: Assist in overseeing food preparation, cooking, and plating, ensuring consistency and adherence to recipes and standards. Help in managing inventory levels, ordering food and supplies, and controlling food costs. Maintaining a clean and organized kitchen, adhering to health and safety regulations, and ensuring proper food storage and handling. Overseeing the maintenance and proper functioning of kitchen equipment. Communicating effectively with other restaurant staff, including front-of-house and management, to ensure smooth operations and customer satisfaction.