Kitchen manager jobs in Schenectady, NY - 329 jobs

Job DescriptionBenefits: 401(k) 401(k) matching Health insurance Paid time off The Whistling Kettle started in 2004 and continues to set the standard as the premier tea forward restaurant destination. We are seeking motivated, detail oriented and customer service focused individuals to join our management team. You'll be in regular contact with founders to help support you in any way possible! This position may involve travel to our other locations. Position Summary The primary duty of the Kitchen Manager is to assist the owners and general manager in the day-to-day operations of a Whistling Kettle restaurant. The Kitchen Manager is directly accountable for the supervision, organization, and scheduling of the hourly team in the Back of house including line cooks, prep cooks & dishwashers. This position maintains the highest quality Guest Experience through a dedication to excellence in food, beverage and service standards, cleanliness, sanitation and safety. Success is earning the loyalty of Our People and is measured in real growth in sales, profit and market share, and is the result of implementing the WOW factor of service. ESSENTIAL TASKS AND RESPONSIBILITIES: Provides on-going coaching and appropriate progressive discipline to all Team Members in kitchen managing appropriate documentation and ensure each Team Member has clarity around their current level of performance Supervises day-to-day operations to ensure all standards of Whistling Kettle quality and service are achieved during each shift. Provides orientation and training according to all Whistling Kettle training systems, standards and manuals for new hires Constructs the weekly work schedule to meet the demands of the business. Supervises Team Members to ensure that all cleaning, maintenance, housekeeping and side work duties are accomplished in line with operations standards. Proactively communicates to owners and other members of the management team to share and convey information regarding the restaurant. Ensures there are no surprises. Maintains familiarity with all national, state, and local safety, health, and sanitation standards and ensures all Team Members are following guidelines appropriately. Correctly performs all duties necessary to open and close the kitchen Performs effectively in all positions (line, prep, expo, etc) REQUIRED KNOWLEDGE, SKILLS AND ABILITIES: Organization, planning, and time management skills with the ability and initiative to react effectively and quickly to unexpected circumstances Ability to read and understand POS screens, e-mail, spreadsheets and basic office functions Ability to build positive working relationships and provide clear direction and feedback Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism Handle stress associated with responding to/solving problems Exercise of discretion and independent judgment, as well as a creative approach to formulating responses Accurately complete paperwork and reports WORK EXPERIENCE: A minimum of one (1) year of restaurant/hospitality experience either managing or co-managing a restaurant/kitchen. Experience should include hiring and firing / scheduling / paperwork and reporting and being the overall leader. PHYSICAL DEMANDS: Must be able to constantly stand and walk for extended periods of time, at least 8 hours, and traverse all parts of the restaurant quickly Must be able to lift, handle, and carry (e.g. food, small wares, equipment, supplies and paper goods) at a minimum of 50 pounds constantly, and up to 100 pounds occasionally Must be able to bend, kneel, stoop, reach, and squat on a frequent basis Must be able to taste, be able to distinguish between and among flavors, spices, and scents as to their appeal and level of intensity for all food and beverage products Must be able to work around changing of schedules, which includes being available to work throughout the day, nights, weekends, and holidays, as required

Job DescriptionBenefits: 401(k) matching Employee discounts Training & development Benefits/Perks Flexible Scheduling Competitive Compensation Career Advancement Opportunities Job Summary We are seeking an experienced Restaurant Kitchen Manager to join our team! As the Restaurant Manager, you will be responsible for the restaurants operational performance and financial well-being. You will hire, train, and lead staff, ensuring they reflect the restaurants high standards. The ideal candidate is a strong leader with experience managing a successful restaurant. Duties and Responsibilities: Develop short and long-term goals and KPIs for the restaurant Hire, train, and manage employees and conduct periodic performance reviews Lead team in providing exceptional customer service Create and maintain a food and beverage budget Adhere to all health and safety rules and regulations Provide sales and productivity reports to upper management Develop and coordinate marketing efforts and community events Qualifications: High school diploma/GED Previous restaurant management experience Familiarity with Microsoft Office, restaurant management software, and POS software Ability to remain calm and thrive under pressure Excellent management and leadership skills Strong communication and problem-solving skills

Job Description Are you a hardworking, service minded leader with a real passion for the hospitality industry? Are you looking to take a step towards building your restaurant manager career, instead of just working a job? We need extraordinary leaders like you to apply for this full service restaurant management position in Colonie, NY As a Senior Kitchen Manager, your experience and leadership skills will head up some of the nation's leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, train, and develop them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits Health Benefits Industry Standard Work Week (50-55 hour target) Attainable Bonus Program $70K - $80K Salary Equal Opportunity Employer Key Responsibilities Practice safety as priority #1 for your restaurant team and customers Maintain a high ratio of return customers through great service Oversee guest services and resolve issues Coach and develop restaurant employees to build a cohesive team Promote, demonstrate, and lead a memorable customer restaurant experience You will: Have a minimum of 2 years in Restaurant Management Show success in previous positions Be physically fit and able to regularly walk, climb, crouch and move up to 50 pounds at a time Be able to thrive in a quick paced environment Demonstrate outstanding leadership, communication, and training Have a stable work history Does this sound like you? We'd love to hear from you! Send your resume today!

At Curaleaf, we're redefining the cannabis industry with a strong commitment to quality, expertise, and innovation. As a leading global cannabis provider, our brands-including Curaleaf, Select, and Grassroots-offer premium products and services in both medical and adult-use markets. Join us at Curaleaf to be part of a high-growth, purpose-driven company that champions corporate social responsibility through our Rooted in Good initiative, supporting community outreach and positive change. Here, you'll have the opportunity to make a meaningful impact, drive innovation, and help shape the future of cannabis. Title: Kitchen Supervisor Pay Range: $57,000 - 69,000 + Bonus Location: Ravena, NY Job Type: Full Time | Exempt POSITION SUMMARY: The Kitchen Supervisor will assist in managing culinary operations to ensure the SOP is being followed while maintaining a safety focused, compliant environment. In this position you will provide strong leadership to personnel while overseeing quality manufacture of goods for high-volume output of cannabis-infused products. ESSENTIAL DUTIES AND RESPONSIBILITIES: Effectively oversees ingredient preparations, production and controls Lead the kitchen team with hands on tactics while implementing production processes and schedules; consistently seeking process improvement and efficiency. Trains and oversees staff produce high-quality, medically infused products. Works with Processing and Packaging according to the company's internal schedule and within food safety standards and state regulations. Requires a flawless understanding of food safety standards and professional hygiene. Engage in appropriate planning with the Production Manager so that they can adequately orchestrate timing, the product line mix and the quantity to be made. Accurate, compliant completion of monthly and quarterly SOX audits (inventory counts) The appropriate and accurate use of scales will be necessary to ensure consistency of the cannabis-infused portion of the product and for portion control. Ensure that ingredients are ready for use each day. QA/QC duties that require analytical testing for quality and consistency. Must be able to assist with the cleaning, sanitation, and organization of the kitchen. Maintaining inventory records of supplies, materials, and equipment. Storing supplies and equipment, disposal of waste according to guidelines, and keeping the lab kitchen working areas sanitary. Maintaining and completing Master Batch Records for quality purposes. Maintaining state and company policies and procedures to ensure processing operation is fully compliant with state regulations, federal and state laws. Assures that operation adheres to all business and industry license requirements-able to produce documents as proof immediately upon request. Demonstrates an understanding of state and county health department requirements for production facilities. Internally prepares for periodic state and internal company inspections Works with other department leads to coordinate special needs, works with inventory staff to plan and forecast needs Keeps facility GMP standards for all kitchen processes Perform other duties as assigned. Supervisory Responsibilities: This position directly supervises the work activities of others and makes recommendations concerning selection, termination, performance appraisal, and professional development. QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Minimum Qualifications:, 3 years' experience working in food preparation in restaurant or hospitality environment. A minimum of 2 years previous leadership experience Ability to multi-task in a fast-paced environment while highly focused on attention to detail Good organizational skills to facilitate the highest level of productivity Excellent planning skills to make the daily operations go smoothly Recognize time constraints and effectively execute fulfilling orders in a timely manner Creative and positive attitude Must be at least 21 years of age Ability to pass a background check per state cannabis regulations Preferred Qualifications: Experience cooking with cannabis Physical Requirements Ability to stand, sit, and walk for extended periods of time (8-10 hours per shift) Ability to lift and carry up to 50 pounds regularly and occasional lifting of heavier items with assistance Frequent and repetitive use of hands and wrists for extended periods of time Repetitive bending, squatting, and reaching Ability to climb ladders or step stools to access plants or equipment Ability to use required PPE when required, such as masks, hair nets, beard covers, respirators, boot covers, scrubs, non-slip shoes, and Tyvek suits as necessary Environmental Conditions Exposure to environments with high humidity, varying temperatures, and strong odors (such as cannabis) Exposure to soil, water, fertilizer, dust, pollen and plant pathogens Exposure to cleaning solvents, such as high volumes of isopropyl alcohol Exposure to loud noises, including but not limited to air compressors, packaging equipment, and alarms Exposure to CO2 manufacturing procedures at OSHA approved CO2 levels New York Hiring Range$57,000-$69,000 USD What We Offer: Career Growth Opportunities Competitive Pay and Benefits Generous PTO and Parental Leave 401(K) Retirement Plan Life/ Disability Insurance Community Involvement Referral Bonuses and Product Discounts Benefits vary by state, role type, and eligibility. Follow us on Social Media: Instagram: @curaleaf.usa Twitter: @Curaleaf_Inc LinkedIn: Curaleaf LinkedIn Curaleaf Holdings, Inc. (TSX: CURA) (OTCQX: CURLF) ("Curaleaf") is a leading international provider of consumer products in cannabis with a mission to enhance lives by cultivating, sharing, and celebrating the power of the plant. As a high-growth cannabis company known for quality, expertise and reliability, the Company, and its brands, including Curaleaf, Select, Grassroots, JAMS, Find and Zero Proof provide industry-leading service, product selection and accessibility across the medical and adult-use markets. Curaleaf International is the largest vertically integrated cannabis company in Europe with a unique supply and distribution network throughout the European market, bringing together pioneering science and research with cutting-edge cultivation, extraction, and production. Home | Curaleaf | Cannabis with Confidence Our Vision: To be the world's leading cannabis company by consistently delivering superior products and services and driving the global acceptance of cannabis. Our Values: Lead and Inspire. Commit to Win. ONE Curaleaf. Driven to Deliver Excellence. Curaleaf is an equal opportunity employer. Curaleaf recruits, employs, trains, compensates, and promotes regardless of race, religion, color, national origin, gender identity, sexual orientation, physical ability, age, veteran status, and other protected status as required by applicable law. We will ensure that individuals with disabilities are provided reasonable accommodation to participate in the job application or interview process, to perform essential job functions, and to receive other benefits and privileges of employment. Please contact us to request accommodation. Individuals adversely impacted by the war on drugs are encouraged to apply. Current Curaleaf employees should apply for open positions through our Internal Job Board, which can be accessed via the link on The Leaf.

Job Description Are you a passionate, driven culinary leader ready to take the reins in a fast-paced, high-energy kitchen? We are looking for a detail-oriented, composed, proven Kitchen Manager to join our team at our Albany, NY location. If this sounds like something that fits what you're seeking, please APPLY TODAY FOR IMMEDIATE CONSIDERATION! For almost 40 years we have been delivering award-winning, southern cuisine and unforgettable guest experiences. As a Kitchen Manager, you'll play a key role in keeping our kitchen running smooth, our food top-notch, and our team motivated and thriving. What You'll Do: Oversee day-to-day back-of-house operations in a high-volume kitchen Lead, train, and develop kitchen staff to ensure consistent food quality and safety standards Manage food inventory, ordering, and cost controls Ensure compliance with health, sanitation, and safety regulations Collaborate with front-of-house management to maintain smooth service and team synergy Drive a culture of accountability, positivity, and teamwork What We're Looking For: 3+ years of kitchen management or executive chef experience in a high-volume full-service restaurant Passion and a love for bold, scratch-made food ( Scratch kitchen experience is required) Strong leadership skills with a hands-on, lead-by-example style In-depth knowledge of food safety standards and BOH operations Excellent communication, time management, and problem-solving skills Ability to thrive in a fast-paced, team-focused environment What We Offer: Competitive salary, Sign-on Bonus and performance-based bonus program Medical, telemedicine, dental, and vision insurance HSA, FSA, and Dependent Care FSA Company-paid short-term and long-term disability insurance Company-paid life insurance Generous PTO and Sick Hours 401 K retirement plan Employee assistance and training program Employee meal program and discounts on merch Bring the flavor. Lead the team. Be legendary. Ready to join our amazing family-oriented team? Apply today with your most updated resume to be immediately considered for our Kitchen Manager role in Albany, NY.

Kitchen Manager Exciting Leadership Opportunity in a High-Energy, Scratch-Kitchen Environment Are you a passionate and experienced culinary leader looking for your next challenge? Were searching for a Kitchen Manager to join our dynamic team! If you thrive in a fast-paced, team-oriented environment where quality, hospitality, and leadership are at the heart of everything you do, this is the opportunity for you. Why Join Us? We believe that great food starts with great people. As Kitchen Manager, youll play a pivotal role in delivering an exceptional dining experience by leading a dedicated team and maintaining the highest standards of food quality, consistency, and kitchen operations. Youll be the driving force behind our back-of-house success, ensuring that every dish meets our uncompromising standards. What Youll Do: Lead and inspire a team in a high-volume, full-service restaurant environment. Maintain impeccable food quality, safety, and consistency across all kitchen operations, including prep, expo, and line execution. Train, coach, and mentor staff to create a strong, efficient, and motivated team. Manage inventory, ordering, and budgeting to maintain cost efficiency while maximizing quality. Collaborate closely with front-of-house leadership to create seamless service and an unforgettable guest experience. Uphold and enforce health, safety, and sanitation standards to ensure a spotless and well-organized kitchen. What You Bring: 2+ years of experience as a Kitchen Manager in a full-service, high-volume restaurant. A deep understanding of kitchen operations, from prep to execution, with a passion for delivering outstanding food. Strong leadership skills with the ability to motivate and develop a team. Experience with inventory management, cost controls, and budgeting. A problem-solving mindset and the ability to thrive under pressure. A commitment to upholding the highest hospitality and service standards. This is more than just a jobits an opportunity to be part of a passionate team, a thriving kitchen, and a culture built on excellence. If youre ready to take your leadership to the next level and make a real impact, wed love to hear from you! Package Details Perks & Benefits: Competitive salary with performance-based incentives. Comprehensive benefits package, including health, dental, and vision insurance (eligible the first of the month following hire). Paid time off to support work-life balance. 401(k) with company match (eligibility after one year of service). Free shift meals because great food should be enjoyed by great people!

is to assist the Director of Food & Nutrition Services in planning, organizing, developing and directing the comprehensive operation of the dietary is responsible for training and supervising production and kitchen personnel. Following current local, state and federal guidelines and regulations, as well as established policies and procedures and assures quality food service is provided at all times. All responsibilities will be conducted in a manner that exhibits the Integritus mission, vision, and core values. Essential Job Functions: Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Prepares and portions various food items with the highest of quality. • Wraps, labels and dates prepared food items for storage. • Receives, stores and rotates supplies as delivered. • Prepares meals in accordance with planned menus. • Checks food storage areas on a daily basis to ensure proper food rotation. • Must use and clean cooking and food preparation equipment. • Orient, motivate, supervise and evaluate employees of production and kitchen component according to established standards and procedures to assure an efficient, effective department. • Responsible for general and assigned sanitation duties in the kitchen and dining areas in conformance with sanitary, health and safety regulations. • Maintains a rapport with other departments to assure that food service can be maintained to meet the needs of the residents. • Maintain confidentiality of all pertinent resident information. • Reports exposure to blood, body fluids, and infectious material and hazardous chemicals to the Director of Food & Nutrition Services. • • Meets with residents and their families as needed to discuss concerns and makes every effort to meet their needs/desires. Communicates concerns with Director of Food and Nutritional Services. • Prepares food in accordance with sanitary regulations as well as our established policies and procedures. • Demonstrates a courteous and responsible attitude toward staff, resident and visitors. • Must be able to work effectively with other staff members to produce a cohesive supportive work environment providing for smooth functioning of the community. • Demonstrate the ability to work with little supervision. • Must be able to read, write and speak English effectively and communicate written and verbally. • Performs all job responsibilities in accordance with safety and infection control policies and procedures. • All responsibilities will be conducted in a manner that exhibits the BHCS mission, vision, and core values. • Attends all mandatory in-services, participates in in-service training for dietary employees.

Job Description is to assist the Director of Food & Nutrition Services in planning, organizing, developing and directing the comprehensive operation of the dietary is responsible for training and supervising production and kitchen personnel. Following current local, state and federal guidelines and regulations, as well as established policies and procedures and assures quality food service is provided at all times. All responsibilities will be conducted in a manner that exhibits the Integritus mission, vision, and core values. Essential Job Functions: Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Prepares and portions various food items with the highest of quality. • Wraps, labels and dates prepared food items for storage. • Receives, stores and rotates supplies as delivered. • Prepares meals in accordance with planned menus. • Checks food storage areas on a daily basis to ensure proper food rotation. • Must use and clean cooking and food preparation equipment. • Orient, motivate, supervise and evaluate employees of production and kitchen component according to established standards and procedures to assure an efficient, effective department. • Responsible for general and assigned sanitation duties in the kitchen and dining areas in conformance with sanitary, health and safety regulations. • Maintains a rapport with other departments to assure that food service can be maintained to meet the needs of the residents. • Maintain confidentiality of all pertinent resident information. • Reports exposure to blood, body fluids, and infectious material and hazardous chemicals to the Director of Food & Nutrition Services. • • Meets with residents and their families as needed to discuss concerns and makes every effort to meet their needs/desires. Communicates concerns with Director of Food and Nutritional Services. • Prepares food in accordance with sanitary regulations as well as our established policies and procedures. • Demonstrates a courteous and responsible attitude toward staff, resident and visitors. • Must be able to work effectively with other staff members to produce a cohesive supportive work environment providing for smooth functioning of the community. • Demonstrate the ability to work with little supervision. • Must be able to read, write and speak English effectively and communicate written and verbally. • Performs all job responsibilities in accordance with safety and infection control policies and procedures. • All responsibilities will be conducted in a manner that exhibits the BHCS mission, vision, and core values. • Attends all mandatory in-services, participates in in-service training for dietary employees.

Job Title: Seasonal Kitchen Manager Report to: Hospitality Director Deadline: February 23rd Requirements: This position requires an organized, detail-oriented and personable applicant who wants to work with a first-class professional baseball organization in hosting 51 home games and a variety of special events. The candidate should be hardworking and a team-player. The Kitchen Manager will work with the Food & Beverage Manager to lead the food & beverage operations at Joseph L. Bruno Stadium. The applicant will play a key role in creating a positive fan experience at Joe Bruno Stadium. Responsibilities include, but are not limited to: Responsible for all Stadium Food Production including but not limited to games, special events, player and staff meals. Oversees overall food prep and presentation and ensures to maintain quality and proper presentation of all food products. Ability to motivate and encourage the Culinary Team while creating a positive environment. Responsible for development and performance management of culinary team members. Responsible for training in all food production areas to include but not limited to Picnics, Concessions, Kiosks and Suites. Willing and able to work all kitchen roles with the ValleyCats. Cut staff as appropriate to keep labor in mind with the business levels. Responsible for maintaining and regular cleaning of Food & Beverage equipment and locations. Ensuring best practices for safety and sanitation in the kitchen in accordance with NYS Health Department regulations. Responsible for Daily Inventory reports to be given to the Food & Beverage Manager. Ensures timely delivery of food to guests in all areas of the stadium. Identify and execute strategies to expedite service and production Responsible for delivery, receiving and transfers of products. Completing all other duties as assigned by the President, General Manager, Assistant General Manager, and Food & Beverage Manager. Qualifications: Must have 3+ years of culinary management experience. Experience in High Volume food production. Serve Safe Certified or equivalent required Ability to effectively multi-task in a fast paced environment. Strong Leadership, organizational and communication skills required. Ability to maintain calm and professional demeanor in the face of adversity. Ability to be at the stadium long hours including night, weekend and holiday events. Culinary or Hospitality experience in a stadium or entertainment venue preferred but not required. Experience in inventory control and cost management preferred. Job Types: Full-time, Part-time, Seasonal We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, sex, sexual orientation, age, disability, gender identity, marital or veteran status, or any other protected class.

Role OverviewSodexo is seeking a Food Service Manager to join our team at St. Margaret's Center, a pediatric and young adult skilled care facility in Albany, New York. This is a dynamic, fast-paced role where you will oversee meal service for approximately 90 residents. Additionally, you will manage operations for a national school lunch program off-campus. This position offers a great opportunity to grow your career with Sodexo while making a meaningful impact in both healthcare and education food service programs. Typical hours are 8:00 a. m. - 4:00 p. m. , Monday - Friday with occasional weekend coverage as needed. What You'll DoLead and supervise a team of hourly employees by delegating, assigning, and prioritizing daily kitchen activities Monitor food service operations to ensure quality, safety, and compliance Manage procurement and inventory to maintain efficient supply levels Provide hands-on support, including cooking when necessary Oversee deliveries and logistics for the school lunch program Motivate, coach, and mentor frontline staff to foster professional growth Leverage Sodexo resources, recipes, and systems to drive operational excellence What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You Bring• Proven experience in food service management• Strong leadership abilities with a track record of guiding and motivating teams• Solid foundation in culinary practices and food preparation• Proficiency in ordering processes, management systems, and inventory control• Demonstrated success in leading, coaching, and developing staff members• Knowledge of safety standards and sanitation compliance requirements• Prior experience in healthcare or educational food service operations is highly desirable Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - High School Diploma or GED or EquivalentMinimum Management Experience - 1 year

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. **Responsibilities :** + Manage all Galley staff and oversee operation of all galleys and food outlets + Coordination of all food offering including group offerings and special requests + Oversee proper preparation of special dietary meals and food allergies for Guests and Crew + Monitor all Culinary standards, inventory and cost control + Complete random food and menu audits + Maintains close relationship with shore side F&B management team + Ensure Disney Cruise Line and USPH Sanitation requirements are met in all galleys and food store rooms + Responsible for setting Departmental goals + Maintain Operating Guidelines and OJT material for areas of responsibility and revise as necessary + Ensure facilities and equipment are maintained and in good working order + Inventory control (par levels turnover and replenishment) + Monitoring/Implementation of garbage separation and disposal procedures + Monitor handling, maintenance, and reordering of operating equipment + See that hazardous materials are used and stored properly in operations under their control, including regular inventory and availability of MSDS + Facilitate department meetings + Provide leadership for all direct reports; Responsibilities include, but are not limited to: + Managing personnel files + Review and approve all renewal contracts before distribution + Conducting performance reviews, including discipline as needed + Ensuring Project Onboard compliance + Monitoring STAR, while making necessary corrections + Onboard training, new hire and ongoing + Succession planning + Crew recognition and communication **Basic Qualifications :** + Minimum five years experience in high volume galley/F&B operation + Certified Executive Chef or equivalent degree in Culinary Arts + College education or equivalent industry experience preferred + Ship experience required + Excellent working knowledge of food and beverage products, services, and equipment + Demonstrated ability to calculate cost potentials/projections and understands the impact on budget + Technical and functional understanding of the ship based food and beverage operation + Excellent verbal and written communication skills + Strong interpersonal communication skills + Proficient in Microsoft Office and Outlook **Additional Information :** This is a **SHIPBOARD** role. You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities, and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1324951BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

THE RESTAURANT & OPERATIONS MANAGER: provides overall leadership, supervision, and direction on strategic initiatives and operating standards to positively impact business results and exceed the guest experience. What we are looking for! You love working in a fast-paced, multi-faceted Restaurant/Entertainment scene You can communicate with the Team Members and Guests in a way that inspires FUN! You like immediate gratification! Nothing better than making someone's experience better or inspiring your team to play at a higher level You have never met a goal you can't beat You can handle 100K days while walking five miles a shift & working an average of 50-hour work weeks The ability to oversee all aspects of the business - from the most minor details to the big picture Requirements: 21+ years of age 2+ years of Restaurant/Hospitality Experience Proficient in managing the cost of goods sold and labor Ability to lead a team to create a memorable guest experience True leadership capabilities The ability to work weekends, nights, and holidays Not afraid to work in a fast-paced, noisy environment with distracting conditions What will you be doing daily? Developing and leading hourly team members to exceed guest's expectations Demonstrating proactive leadership by ensuring positive staff and guest experiences through personal interactions Interacting with guest service-focused team members in areas of recruiting, hiring, coaching, training, and contentious professional development Living our core values along with leading others to do so while collaborating with the management team to achieve high-quality and timely results PERKS! Competitive salary Quarterly bonus program Health, Dental, Vision, Long & Short-term Disability Employee Assistance Program Buster's Legacy Fund (Supports team members during difficult times) 401K matching plan FREE food FREE gameplay Large leadership team = multiple managers per shift FUN work environment Grow your career! Two FUN brands (Dave & Buster's and Main Event Entertainment) under one roof = Double the growth opportunities Dave & Buster's Inc./Main Event Entertainment is an Equal Opportunity Employer Salary Range: 52181 - 61389 We are an equal opportunity employer and participate in E-Verify in states where required.

General Purpose Provide supervision for the Dining Department ensuring quality food and Nutrition is meet in accordance with current federal, state, and local standards, guidelines, and regulations governing White River Assisted Living. Essential Duties • Supervise staff in the day-to-day facility operations of assigned areas. • Direct and participate in food preparation and service of food that is safe, appetizing and is of the quality and quantity to meet each resident's needs in accordance with the physician's orders. • Plans and assists in preparation and service of holiday, special meals and functions. • Hires, trains, disciplines and when appropriate terminates Dining employees. • Maintains cost and works to meet budget guidelines. • Processes new diet orders and diet changes when received from nursing staff and keeps diet cards updated. • Transmit order for appropriate food and supplies. • Document and notify Dietician if menu changes. • Assess resident food preferences and allergies. • Make job assignments and set priorities. Orient new staff and participate in recruitment and selection. • Communicate policies, assist and coach as needed. • Monitor work assignments, provide feedback, evaluate performance and discipline as needed. • Maintain record, manage budgets and supplies, and fulfill department head responsibilities • Ensure equipment and work areas are clean, safe and orderly; ensure Universal precautions and infection control, isolation, fire, safety and sanitation practices and procedures are followed; and promptly address any hazardous conditions and equipment. • Assist others as requested and function as a working supervisor in all areas of responsibilities as the departments' budgeted hours and workload require. • Maintains the proper temperature of food during preparation and service. Records food temperatures according to established policy. • Maintain kitchen and food storage area in a safe, orderly, clean and sanitary manner. • Inspects Dining Department regularly to ensure that it is safe and sanitary. • Participate in QA and IDT meetings as assigned. • Assist in preparing and planning the Dining department's budget and submit to the Executive Director for review, recommendations, and approval. • Conduct, attend and participate in orientation, training, in-service education activities and staff meetings. • Maintain the confidentiality of all resident care information including protected health information. Report known or suspected incidents of unauthorized disclosure of such information. • Visit all residents to conduct nutritional assessment and screening, explain diet, record food preferences and promote quality food service. Supervisory Requirements Hire, direct, train, coach, lead the dining services team. Qualifications Education and/or Experience: Must possess, as a minimum, a high school diploma or its equivalent. Must be a graduate of an approved Dining Services Manager's course that meet the state and federal care regulations. One-year experience in a long-term care facility Dining department preferred. Language Skills Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from Services Managers and employees. Mathematical Skills Ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations. Reasoning Ability Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Certificates, Licenses, Registrations To perform this job successfully, an individual must be proficient in the Microsoft Suite products. Must maintain all required continuing education/licensing. Must remain in good standing with the Department of Public Health License and Certification Division at all times. Current ServSafe certification required as indicated by State / County law. ServSafe Foodhandler Certification 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. The employee must frequently lift and/or move up to 50 pounds. While performing the duties of this job, the employee is regularly required to sit, stand; walk and talk, read or hear. Frequent use of all office related equipment to include; copier/scanner/fax, telephone, and calculator. May be necessary to assist in the evacuation of residents during emergency situations. 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. The noise level in the work environment is usually low to moderate.

Job DescriptionDescriptionFood Service Director Full-Time Positions Available. Apply Today! Nursing Home, Hospital, or Healthcare Setting Required! We will provide sanitation certification if you are not already Serve Safe Certified. We are seeking an experienced Food Service Director for our Skilled Long-Term Care Facility in Philmont, NY to oversee our dining operations and ensure exceptional food service delivery. The ideal candidate will have a strong background in healthcare food service management. Food Service Director Key Duties Schedule and assign staff, prepare, and process department payroll and new hire paperwork. Ensure the food service operates within established budgetary guidelines. Ordering and purchasing. Knowledge of local, State, Federal regulations, and survey inspection process. Train, supervise, and evaluate dietary staff, ensuring adherence to food safety and sanitation standards, as well as regulatory compliance. Oversee the overall sanitation and cleaning of the kitchen, storage and dining areas, and equipment. Performs other job-related duties. Food Service Director Qualifications Current ServSafe certification or we will provide upon hire. Certified Food Manager preferred. Certified Dietary Manager (CDM) certification a plus. Minimum 2-3 years managing the food service department in long term care facility, hospital, or healthcare setting strongly preferred. Strong knowledge of large scale and therapeutic food preparation. Solid leadership and supervisory skills. Proficiency in basic computer skills, Outlook Email, Microsoft Office, Meal Tracker, OnCare, and Meal Tracker. Food Service Director Benefits Health, Dental and Vision Insurance Patriot Preventive Care - Your Wellness Guardian Paid Time Off and Paid Holidays Uniform Shirts Provided Direct Deposit 401K Education Reimbursement - $250 Annually Paid Orientation and Training Opportunities for career advancement

Job Description At Curaleaf, we're redefining the cannabis industry with a strong commitment to quality, expertise, and innovation. As a leading global cannabis provider, our brands-including Curaleaf, Select, and Grassroots-offer premium products and services in both medical and adult-use markets. Join us at Curaleaf to be part of a high-growth, purpose-driven company that champions corporate social responsibility through our Rooted in Good initiative, supporting community outreach and positive change. Here, you'll have the opportunity to make a meaningful impact, drive innovation, and help shape the future of cannabis. Title: Kitchen Supervisor Pay Range: $57,000 - 69,000 + Bonus Location: Ravena, NY Job Type: Full Time | Exempt POSITION SUMMARY: The Kitchen Supervisor will assist in managing culinary operations to ensure the SOP is being followed while maintaining a safety focused, compliant environment. In this position you will provide strong leadership to personnel while overseeing quality manufacture of goods for high-volume output of cannabis-infused products. ESSENTIAL DUTIES AND RESPONSIBILITIES: Effectively oversees ingredient preparations, production and controls Lead the kitchen team with hands on tactics while implementing production processes and schedules; consistently seeking process improvement and efficiency. Trains and oversees staff produce high-quality, medically infused products. Works with Processing and Packaging according to the company's internal schedule and within food safety standards and state regulations. Requires a flawless understanding of food safety standards and professional hygiene. Engage in appropriate planning with the Production Manager so that they can adequately orchestrate timing, the product line mix and the quantity to be made. Accurate, compliant completion of monthly and quarterly SOX audits (inventory counts) The appropriate and accurate use of scales will be necessary to ensure consistency of the cannabis-infused portion of the product and for portion control. Ensure that ingredients are ready for use each day. QA/QC duties that require analytical testing for quality and consistency. Must be able to assist with the cleaning, sanitation, and organization of the kitchen. Maintaining inventory records of supplies, materials, and equipment. Storing supplies and equipment, disposal of waste according to guidelines, and keeping the lab kitchen working areas sanitary. Maintaining and completing Master Batch Records for quality purposes. Maintaining state and company policies and procedures to ensure processing operation is fully compliant with state regulations, federal and state laws. Assures that operation adheres to all business and industry license requirements-able to produce documents as proof immediately upon request. Demonstrates an understanding of state and county health department requirements for production facilities. Internally prepares for periodic state and internal company inspections Works with other department leads to coordinate special needs, works with inventory staff to plan and forecast needs Keeps facility GMP standards for all kitchen processes Perform other duties as assigned. Supervisory Responsibilities: This position directly supervises the work activities of others and makes recommendations concerning selection, termination, performance appraisal, and professional development. QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Minimum Qualifications:, 3 years' experience working in food preparation in restaurant or hospitality environment. A minimum of 2 years previous leadership experience Ability to multi-task in a fast-paced environment while highly focused on attention to detail Good organizational skills to facilitate the highest level of productivity Excellent planning skills to make the daily operations go smoothly Recognize time constraints and effectively execute fulfilling orders in a timely manner Creative and positive attitude Must be at least 21 years of age Ability to pass a background check per state cannabis regulations Preferred Qualifications: Experience cooking with cannabis Physical Requirements Ability to stand, sit, and walk for extended periods of time (8-10 hours per shift) Ability to lift and carry up to 50 pounds regularly and occasional lifting of heavier items with assistance Frequent and repetitive use of hands and wrists for extended periods of time Repetitive bending, squatting, and reaching Ability to climb ladders or step stools to access plants or equipment Ability to use required PPE when required, such as masks, hair nets, beard covers, respirators, boot covers, scrubs, non-slip shoes, and Tyvek suits as necessary Environmental Conditions Exposure to environments with high humidity, varying temperatures, and strong odors (such as cannabis) Exposure to soil, water, fertilizer, dust, pollen and plant pathogens Exposure to cleaning solvents, such as high volumes of isopropyl alcohol Exposure to loud noises, including but not limited to air compressors, packaging equipment, and alarms Exposure to CO2 manufacturing procedures at OSHA approved CO2 levels New York Hiring Range$57,000-$69,000 USD What We Offer: Career Growth Opportunities Competitive Pay and Benefits Generous PTO and Parental Leave 401(K) Retirement Plan Life/ Disability Insurance Community Involvement Referral Bonuses and Product Discounts Benefits vary by state, role type, and eligibility. Follow us on Social Media: Instagram: @curaleaf.usa Twitter: @Curaleaf_Inc LinkedIn: Curaleaf LinkedIn Curaleaf Holdings, Inc. (TSX: CURA) (OTCQX: CURLF) ("Curaleaf") is a leading international provider of consumer products in cannabis with a mission to enhance lives by cultivating, sharing, and celebrating the power of the plant. As a high-growth cannabis company known for quality, expertise and reliability, the Company, and its brands, including Curaleaf, Select, Grassroots, Find, and Anthem provide industry-leading service, product selection and accessibility across the medical and adult-use markets. Curaleaf International is powered by a strong presence in all stages of the supply chain. Its unique distribution network throughout Europe, Canada and Australasia brings together pioneering science and research with cutting-edge cultivation, extraction and production. Home | Curaleaf | Cannabis with Confidence Our Vision: To be the world's leading cannabis company by consistently delivering superior products and services and driving the global acceptance of cannabis. Our Values: Lead and Inspire. Commit to Win. ONE Curaleaf. Driven to Deliver Excellence. Curaleaf is an equal opportunity employer. Curaleaf recruits, employs, trains, compensates, and promotes regardless of race, religion, color, national origin, gender identity, sexual orientation, physical ability, age, veteran status, and other protected status as required by applicable law. We will ensure that individuals with disabilities are provided reasonable accommodation to participate in the job application or interview process, to perform essential job functions, and to receive other benefits and privileges of employment. Please contact us to request accommodation. Individuals adversely impacted by the war on drugs are encouraged to apply. Current Curaleaf employees should apply for open positions through our Internal Job Board, which can be accessed via the link on The Leaf.

Job DescriptionBenefits: 401(k) Paid time off 401(k) matching Dental insurance Employee discounts Health insurance The Whistling Kettle started in 2004 and continues to set the standard as the premier tea forward restaurant destination. We are seeking motivated, detail oriented and customer service focused individuals to join our management team. You'll be in regular contact with founders to help support you in any way possible! Position Summary The primary duty of the Kitchen Manager is to assist the owners and general manager in the day-to-day operations of a Whistling Kettle restaurant. The Kitchen Manager is directly accountable for the supervision, organization, and scheduling of the hourly team in the Back of house including line cooks, prep cooks & dishwashers. This position maintains the highest quality Guest Experience through a dedication to excellence in food, beverage and service standards, cleanliness, sanitation and safety. Success is earning the loyalty of Our People and is measured in real growth in sales, profit and market share, and is the result of implementing the WOW factor of service. ESSENTIAL TASKS AND RESPONSIBILITIES: Provides on-going coaching and appropriate progressive discipline to all Team Members in kitchen managing appropriate documentation and ensure each Team Member has clarity around their current level of performance Supervises day-to-day operations to ensure all standards of Whistling Kettle quality and service are achieved during each shift. Provides orientation and training according to all Whistling Kettle training systems, standards and manuals for new hires Constructs the weekly work schedule to meet the demands of the business. Supervises Team Members to ensure that all cleaning, maintenance, housekeeping and side work duties are accomplished in line with operations standards. Proactively communicates to owners and other members of the management team to share and convey information regarding the restaurant. Ensures there are no surprises. Maintains familiarity with all national, state, and local safety, health, and sanitation standards and ensures all Team Members are following guidelines appropriately. Correctly performs all duties necessary to open and close the kitchen Performs effectively in all positions (line, prep, expo, etc) REQUIRED KNOWLEDGE, SKILLS AND ABILITIES: Organization, planning, and time management skills with the ability and initiative to react effectively and quickly to unexpected circumstances Ability to read and understand POS screens, e-mail, spreadsheets and basic office functions Ability to build positive working relationships and provide clear direction and feedback Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism Handle stress associated with responding to/solving problems Exercise of discretion and independent judgment, as well as a creative approach to formulating responses Accurately complete paperwork and reports WORK EXPERIENCE: A minimum of one (1) year of restaurant/hospitality experience either managing or co-managing a restaurant/kitchen. Experience should include hiring and firing / scheduling / paperwork and reporting and being the overall leader. PHYSICAL DEMANDS: Must be able to constantly stand and walk for extended periods of time, at least 8 hours, and traverse all parts of the restaurant quickly Must be able to lift, handle, and carry (e.g. food, small wares, equipment, supplies and paper goods) at a minimum of 50 pounds constantly, and up to 100 pounds occasionally Must be able to bend, kneel, stoop, reach, and squat on a frequent basis Must be able to taste, be able to distinguish between and among flavors, spices, and scents as to their appeal and level of intensity for all food and beverage products Must be able to work around changing of schedules, which includes being available to work throughout the day, nights, weekends, and holidays, as required

5 Accountabilities: Organization, communication and planning Ownership of department Driving Sales through Operational Excellence (adhering to catering non-negotiables) People, inspiration and development/training Administrative and financial acumen Essential Duties and Responsibilities: The Catering Manager's role is to provide uncompromised excellence at all times, making the Guest and the Company the heart and passion of all they do. This includes demonstrating strong communication skills and leadership abilities. The Catering Manager is responsible for the development of new and current Team Members, while upholding all Dining Room service standards and ensuring all food and beverage is served according to standards. The Catering Manager must maintain a safe and sanitary work environment. In addition, they must coach Team Member's performance - remaining friendly and flexible-resulting in the best Guest experience possible. The Catering Manager ensures consistent execution of the delivery and full-service catering operations and its profitability by providing and ensuring quality training, coaching and follow-through. The Catering Manager is accountable for labor cost controls, supply costs, organization, service standards, the Guest experience and Team Member engagement as it relates to Catering operations. Strong understanding of all Kitchen (Expo, Smokehouse, prep and line quality identifiers and standards) and Dining Room systems and operations (To Go, Host, Bar, and service standards); must demonstrate the ability to run effective shifts in all aspects of the restaurant. Provides direction, coaching, and leadership for all Catering Team Members including training, safety and sanitation, and company policies and procedures. Responsible for establishing and appropriately communicating goals to Managing Partner/ DO on a regular basis. Communicates effectively with the Management Team and staff. Effectively maintains the restaurant's facility, both exterior and interior, to Dinosaur standards (clean, neat, and organized) and ensures sufficient supply levels of tools available for Catering Team Members to execute their responsibilities. Effectively schedules delivery drivers and Full Service Catering Team Members, effectively maintaining labor goals and Guest satisfaction. The schedule should be planned using forecasted sales and labor budget, while taking Team Member availabilities, requests and vacations into consideration. Responsible for posting Catering Team Member schedule in a timely manner. Ensures adequate advance notice is provided when posting holiday schedules. Ensures 100% effectiveness of all Catering systems and standards Plans and coordinates all Catering events for the restaurant including scheduling, food usage and execution. Maintains effective communication with the Kitchen Manager, regarding orders for Catering events. This includes food items and supplies to execute all Catering events to standard. Knowledgeable of all Catering related food standards. Executes consistently according to local and state health code, and federal licensing and regulatory requirements. Maintains the Catering van including insurance, tags, usage, and cleanliness. Responsible for all scheduled and unscheduled maintenance. Directs the planning, implementation and Catering training for procedure changes, with 100% adherence to specifications and standards. Ensures all Managers, including MIT's and transferred Managers, are current on all Catering execution standards. Maintains awareness of Guest satisfaction for areas specific to Catering service. Responsible for follow up on all Catering Guest recovery. Assists in planning and leading All-Team Member meetings. Provides direction, coaching, and leadership for all Catering Team Members, including training, safety, sanitation, and company policies and procedures. Interviews and assists in the hiring of all Catering Team Members, maintaining appropriate staffing par levels. Completes all Catering Team Members' Performance Appraisals. Recommends appropriate pay-increase percentages to the Managing Partner. Coordinates with the Service and Development Manager, the training, development and scheduling of new Catering Team Members. Ensures effective rollout of all Catering initiatives through training and coaching the Catering Team. Holds regular Catering Team Member meetings, including workshops, recognizing what we do well and what we can improve (Guest satisfaction, safety, cost controls, quality and execution). Responsible for Catering supply inventory control. Responsible for Catering wages to meet plan. Assists in weekly inventories as directed by Managing Partner. Responsible for meeting the restaurant's financial goals, including sales building (by providing exceptional guest service 100% of the time); labor (through use of labor planning and scheduling with Scheduling Functions); and hiring, developing and retaining the very best Team Members. Develops and executes a marketing plan: in-restaurant, off premise business and local community efforts. Be a role model for employees- modeling the Dino Culture. Know the Golden Rules of Hospitality. Implements and manages plans that result in improved financial (sales and cost centers) performance for all Catering operations. Education and/or Work Experience Requirements: High school diploma, or general equivalency diploma (GED); Some college preferred 3+ years of management experience required 3+ years of full-service restaurant experience required 3+ years of catering experience required. Knowledge/ Skills/ Abilities Exceptional leadership and motivational skills required. Must be able to attract, train, develop and retain the very best Team Members in the industry. Exceptionally strong Guest focus mentality, with the ability to provide an exceptional dining experience for each Guest. Ability to define, measure and attain stretch financial goals for the restaurant - with a focus on year-over-year sales growth, Guest count increases, effective staffing levels, great service, add-on sales, and labor cost management.

Department Food & Nutrition Employment Type Full Time Location Philmont - NY Workplace type Onsite Compensation $63,000 - $65,000 / year Food Service Director Key Duties Food Service Director Qualifications Food Service Director Benefits About Confidence Management Systems Confidence Management Systems (CMS) is a trusted partner in healthcare facility support, backed by over 40 years of experience. As the parent company of Lucent Group and Central Care Solutions, we provide the operational expertise healthcare facilities need to stay focused on what matters most-their patients. Touching the lives of our consumers daily, our quality of life perspective has redefined patient care. Enriching and nourishing people's lives through our innovative services in dietary, environmental and laundry management. CMS is committed to conscientiously addressing issues that matter to our partners, employees and communities by focusing on employee advocacy, environmental stewardship, health and wellness, and community involvement. The CMS team member is ethically principled, respectful, and dependable. Our success has long been accredited to our team's dedication to personal growth, and the wellbeing of our clients. From setting goals to milestone achievement, the continuous cycle of improvement endlessly betters the lives of the people they collaborate with daily. We are living in an ever-changing world. To thrive as a business we look ahead, understand the forces and trends that will shape our industry in the future, and move promptly to prepare for what's to come. We are preparing for tomorrow today.

Title: Kitchen Supervisor Pay Range: $57,000 - 69,000 + Bonus Job Type: Full Time | Exempt The Kitchen Supervisor will assist in managing culinary operations to ensure the SOP is being followed while maintaining a safety focused, compliant environment. In this position you will provide strong leadership to personnel while overseeing quality manufacture of goods for high-volume output of cannabis-infused products. ESSENTIAL DUTIES AND RESPONSIBILITIES: * Effectively oversees ingredient preparations, production and controls * Lead the kitchen team with hands on tactics while implementing production processes and schedules; consistently seeking process improvement and efficiency. * Trains and oversees staff produce high-quality, medically infused products. * Works with Processing and Packaging according to the company's internal schedule and within food safety standards and state regulations. * Requires a flawless understanding of food safety standards and professional hygiene. * Engage in appropriate planning with the Production Manager so that they can adequately orchestrate timing, the product line mix and the quantity to be made. * Accurate, compliant completion of monthly and quarterly SOX audits (inventory counts) * The appropriate and accurate use of scales will be necessary to ensure consistency of the cannabis-infused portion of the product and for portion control. * Ensure that ingredients are ready for use each day. * QA/QC duties that require analytical testing for quality and consistency. * Must be able to assist with the cleaning, sanitation, and organization of the kitchen. * Maintaining inventory records of supplies, materials, and equipment. * Storing supplies and equipment, disposal of waste according to guidelines, and keeping the lab kitchen working areas sanitary. * Maintaining and completing Master Batch Records for quality purposes. * Maintaining state and company policies and procedures to ensure processing operation is fully compliant with state regulations, federal and state laws. * Assures that operation adheres to all business and industry license requirements-able to produce documents as proof immediately upon request. * Demonstrates an understanding of state and county health department requirements for production facilities. * Internally prepares for periodic state and internal company inspections * Works with other department leads to coordinate special needs, works with inventory staff to plan and forecast needs * Keeps facility GMP standards for all kitchen processes * Perform other duties as assigned. Supervisory Responsibilities: This position directly supervises the work activities of others and makes recommendations concerning selection, termination, performance appraisal, and professional development. QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Minimum Qualifications:, * 3 years' experience working in food preparation in restaurant or hospitality environment. * A minimum of 2 years previous leadership experience * Ability to multi-task in a fast-paced environment while highly focused on attention to detail * Good organizational skills to facilitate the highest level of productivity * Excellent planning skills to make the daily operations go smoothly * Recognize time constraints and effectively execute fulfilling orders in a timely manner * Creative and positive attitude * Must be at least 21 years of age * Ability to pass a background check per state cannabis regulations Preferred Qualifications: * Experience cooking with cannabis Physical Requirements * Ability to stand, sit, and walk for extended periods of time (8-10 hours per shift) * Ability to lift and carry up to 50 pounds regularly and occasional lifting of heavier items with assistance * Frequent and repetitive use of hands and wrists for extended periods of time * Repetitive bending, squatting, and reaching * Ability to climb ladders or step stools to access plants or equipment * Ability to use required PPE when required, such as masks, hair nets, beard covers, respirators, boot covers, scrubs, non-slip shoes, and Tyvek suits as necessary Environmental Conditions * Exposure to environments with high humidity, varying temperatures, and strong odors (such as cannabis) * Exposure to soil, water, fertilizer, dust, pollen and plant pathogens * Exposure to cleaning solvents, such as high volumes of isopropyl alcohol * Exposure to loud noises, including but not limited to air compressors, packaging equipment, and alarms * Exposure to CO2 manufacturing procedures at OSHA approved CO2 levels