Kitchen manager jobs in Smithtown, NY - 763 jobs

HARRY B BROWNSON COUNTRY CLUB INC, located at 15 Soundview Avenue in Huntington, Connecticut, is a distinguished country club serving the community in Shelton, CT. Known for its excellent amenities and vibrant member-focused culture, the club is committed to providing exceptional experiences for its members, offering a range of recreational, dining, and social opportunities. With a tradition of excellence, it continually strives to enhance services and deliver value to its members and guests. Role Description This is a full-time, on-site role based in Shelton, CT for an Assistant General Manager. The Assistant General Manager will support the General Manager in overseeing daily operations, maintaining quality standards, and ensuring exceptional experiences for members and guests. Responsibilities will include supervising staff, managing events, overseeing financial processes, maintaining facilities, driving member satisfaction, and supporting administrative tasks. The ideal candidate will uphold the club's high standards of service and help foster a welcoming and professional environment. Qualifications Excellent leadership, team management, and interpersonal communication skills. Experience in hospitality management, event coordination, and delivering high-quality service experiences. Proficiency in financial planning, budget management, and operational oversight. Problem-solving skills, organizational abilities, and attention to detail for managing day-to-day operations efficiently. Previous experience within a country club, hospitality, or service-focused setting is preferred. Ability to work effectively in a fast-paced, guest-oriented environment. Bachelor's degree in Hospitality Management, Business Administration, or equivalent experience is a plus.

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 Holbrook, NY As a Restaurant Kitchen Manager, your experience and leadership skills will head up some of the nation's leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits Health Benefits Industry Standard Work Week (50-55 hour target) Attainable Bonus Program $100K - $110K Salary + $5K - $8K Bonus! Equal Opportunity Employer Key Responsibilities: Practice safety as priority #1 for your restaurant team and customers Maintain a high ratio of return customers through great service Oversee guest services and resolve issues Coach and develop restaurant employees to build a cohesive team Promote, demonstrate, and lead a memorable customer restaurant experience You will: Have a minimum of 2 years in Restaurant Management Show success in previous positions Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time Be able to thrive in a quick-paced environment Demonstrate outstanding leadership, communication, and training Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!

Imagine your ideal job. Now add bowling, arcade games, amazing parties, and delicious food. Our Kitchen Managers combine their natural culinary ability with exceptional management skills. They're the guardians of our Food & Beverage program, bringing our nationally recognized menus to life, keeping standards high, and managing their kitchens efficiently. ESSENTIAL DUTIES: Get a glimpse of all you'll experience as a Kitchen Manager EMBRACE THE MENU Adhere to the company's mandated F&B menu and purchasing programs KEEP AN EYE ON THE NUMBERS Maintain budgeted revenue, costs of sales, labor, supplies, as well as operating cash flow as it relates to food operations; review monthly profit & loss statements and make adjustments as necessary GET THE PARTY STARTED Work with the Operations team and Sales staff to plan, supervise, and execute for all events, supervising the preparation and service of all food and beverage (in addition to cleanup); assist with cooking when needed PLAN LIKE A PRO Estimate food consumption and make purchases as appropriate from our specified food program; schedule staff efficiently to accommodate shifts in business volume ASSEMBLE AN ALL-STAR TEAM Work with the center's management to recruit, hire, train, and retain a rock star kitchen staff COMMIT TO QUALITY Ensure that our product quality, freshness, and presentation are always at company standard; supervise and oversee the preparation, portioning, garnishing, and storage of all food KEEP IT CLEAN Facilitate and manage all kitchen equipment maintenance and implement/conduct sanitation audits and cleaning schedules in order to comply with all local Department of Health (DOH) regulations. WHO YOU ARE: You're an experienced Kitchen Manager with a highly developed sense of customer service, great interpersonal/communication skills, and a high-level of profit and loss capability. You take accountability for your team (like any great leader) and your organizational skills are second to none. Our centers are fast-paced, high-volume retail environments that are as demanding to work in as they are rewarding. You'll be leading a team of lead cooks, cooks, dishwashers, and servers, and will report to and support your center's General Manager on all matters food-related. Experience prepping catered events or presenting food for other special events is desirable, but not essential. DESIRED SKILLS: Check out the desired skills below and see if you have what it takes to join our world-class team! 3+ Years of Kitchen Management Experience Bachelor's or culinary degree preferred Experience in high-volume retail, entertainment, hospitality, or restaurant venue Experience preparing banquet style events Current ServSafe certification is ServSafe instructor certification or ability to be certified is preferred WORK ENVIRONMENT/ PHYSICAL DEMANDS: Typical entertainment environment where you will walk, bend and stand for periods of time, and may lift objects with some assistance. Who We Are Lucky Strike Entertainment, formerly Bowlero Corp, is one of the world's premier location-based entertainment platforms. With over 360 locations across North America, Lucky Strike Entertainment provides experiential offerings in bowling, amusements, water parks, and family entertainment centers. The company also owns the Professional Bowlers Association, the major league of bowling and a growing media property that boasts millions of fans around the globe. For more information on Lucky Strike Entertainment, please visit ir.luckystrikeent.com. The pay range for this position is $65,000 to $75,000 per year. Lucky Strike Entertainment offers performance-based incentives and a competitive total rewards package which includes healthcare coverage and a broad range of other benefits. Incentives and/or benefit packages may vary depending on the position. More details regarding benefits are available here: ************************************ #LI-CR1

Job DescriptionKitchen ManagerLocation: Stony Brook, NY A high-energy, fast-paced restaurant group is seeking an experienced Kitchen Manager to lead daily back-of-house operations and ensure consistent execution of high-quality dishes and service standards. This role is ideal for a hands-on leader who thrives in a dynamic kitchen environment and is passionate about food quality, team development, and operational excellence. Responsibilities: Oversee all kitchen operations, ensuring food quality, consistency, and presentation meet brand standards. Train, mentor, and manage kitchen staff, fostering a culture of teamwork, accountability, and respect. Maintain a clean, organized, and compliant kitchen that adheres to all health and safety regulations. Monitor inventory levels and coordinate with suppliers to maintain accurate ordering and receiving processes. Manage food and labor costs to meet or exceed established budget targets. Implement and enforce company policies, recipes, and standard operating procedures. Lead by example during peak service periods to ensure smooth and efficient kitchen flow. Collaborate with front-of-house management to ensure seamless communication and guest satisfaction. Conduct regular line checks, food tastings, and equipment inspections. Track and report daily kitchen performance metrics, including prep levels, waste control, and labor usage. Support hiring, onboarding, and performance reviews for BOH staff. Assist in menu execution, seasonal rollouts, and ongoing recipe development. Qualifications: Minimum 3 years of kitchen management experience in a high-volume, full-service, or fast-casual restaurant environment. Strong leadership, communication, and organizational skills. Proven ability to train and develop kitchen teams. Thorough understanding of food safety, sanitation, and kitchen operations. Skilled in cost control, scheduling, and ordering systems. Ability to thrive under pressure and adapt to changing business demands. Culinary degree or formal training preferred but not required. Availability to work evenings, weekends, and holidays as needed. Benefits: Competitive salary and performance-based incentives Health, dental, and vision insurance options Paid time off and holidays Meal discounts and shift perks Opportunities for career growth within a growing restaurant group

FIND YOUR FIRE! At Sally's Apizza we have been creating New Haven Style Apizza since 1938 and are now expanding to locations across the United States. Famous for our distinctive tomato sauce and chewy, crispy crust with an iconic oven-kissed char, Sally's draws pizza fans from around the world. We hand-craft authentic pizza in custom-designed ovens, using the original recipes. Sally's mission is to make great pizza available to everyone. With Sally's growth, comes new opportunities from management to corporate roles. We offer coaching, training and promotion within giving you a path to pursue your future career goals. -------------------- DESCRIPTION As a member of the management team, the Kitchen Manager will conduct the day-to-day restaurant operations according to company standards and policies. Working under the General Manager, the Kitchen Manager will assist the management and development of new concepts, create standardized recipes, keep food costs at a minimum, and at the same time, initiate and sustain an ongoing presence in our brand. The Kitchen Manager will maintain internal controls and ensure quality, consistency, and hygiene for the restaurant's products and equipment. The Kitchen Manager allocates resources, executes controls, trains, and develops kitchen staff, systemizes daily functioning and food service, and maintains efficient Kitchen Operations. Reports to the General Manager. Directly oversees the Sous Chef. -------------------- SALARY & BENEFITS Starting at $70,000 annually depending on experience, plus bonus Health Insurance Dental Insurance Vision insurance Short-term Disability Long-Term Disability Group Life Sick Time & Vacation Time or Paid time off -------------------- As the Kitchen Manager, you will... As a kitchen supervisor, you will manage all activities in the kitchen. Be a teacher and mentor to all back-of-house employees. At times, collaborate with the Culinary Operations Manager to develop new recipes, dishes, and procedures. Train kitchen personnel in best practices for cleanliness and sanitation. Control food costs to budgeted levels. Conduct daily shift line checks, ensuring that prepped food is up to company standards. Supervise and inspect all prep procedures ensuring company recipes are adhered to. Maintain a clean and safe environment, instructing staff in proper food preparation, food storage, and use of kitchen equipment. Ensure that food service products, presentation, and plating are of the highest quality, and are prepared in a timely manner. Be responsible for food quality, food service, and presentation while adhering to recipes and standard operating procedures. Be responsible for placing food orders and conducting end-of-period food inventory. Monitor refrigeration and storage operations through proper product rotation to eliminate spoilage. Recognize and cultivate future culinary leaders from within the back-of-house ranks. Be scheduled to open the restaurant 2-3 days per week as the manager on duty. Effectively communicate with other managers and line staff in a fast-paced restaurant environment. Possess the ability to take direction and feedback, using it to improve future performance. -------------------- JOB REQUIREMENTS OF THE KITCHEN MANAGER Technical: Thorough knowledge of Food Safety systems and procedures; excellent food prep & knife skills, strong Computer Skills (Microsoft Office, Brink POS preferred); and the ability to conduct theoretical food, purchasing, and labor costing and analysis Language: English, Basic Spanish (preferred but not required) Experience High school or GED equivalent Formal culinary training or associate degree in culinary arts (preferred but not required) Minimum 2-3 years in a leadership role within a full-service restaurant kitchen Certifications: ServeSafe Certified Work Environment: This hands-on position requires 90% of the work week to be spent actively engaged in running culinary operations. Must be able to work on your feet for up to 10 hours at a time and be able to lift at least 50 lbs. Must be able to travel within your region. Details: Full Time, In-Person, Day, Evening & Weekend availability -------------------- ROLE COMPETENCIES Attention To Detail : Taking responsibility for a thorough and detailed method of working. Functional Expertise and Usage: Possess the situational awareness to recognize problems and find creative solutions to those problems Organizational Awareness: Having and using knowledge of systems, situations, procedures, and culture inside the organization to identify potential problems and opportunities, perceiving the impact and the implications of decisions on other components of the organization. Oral Communication: Shaping and effectively expressing ideas and information. Financial Awareness: The ability to read and understand a profit and loss statement. Integrity: Upholding generally accepted social and ethical standards in job-related activities and behaviors. -------------------- SALLY'S CORE VALUES Obsession for Apizza: True passion for the uncompromised quality and tradition of New Haven Apizza. Strive for excellence and bring your personal best to work every day. Commitment to Our Guests: Demonstrate warmth and care while creating memorable moments of hospitality for all guests. Strength of Character: Take pride in your job and use your best judgment to do what is right and fair even when no one else is looking. Actively seek to build trust with colleagues and guests. We Are Hungry: We are a teaching company filled with people who are hungry for knowledge and growth. Our hunger is insatiable, and we crave honest feedback to strengthen our skills and hold each other accountable. IND200

We invite you to connect with your calling, find purpose in your career, and gain lifelong relationships through the power of human connection by transforming the lives of seniors! The Food Service Director will be working in a hospitality model kitchen, cooking, serving, and interacting with residents of our assisted living care facility. If you are an experienced culinary professional with a passion for interacting with people and a desire to work for a great company that stresses a strong work-life balance, this is the ideal opportunity for you! While the Food Service Director position does contain several management duties, this is not a full administrative position. We expect this individual to be hands-on and, on the line, helping your cooks prepare and serve food at least 2 shifts per week. In addition, this person is expected to become integrated in the Benchmark community, interacting with residents and resident families and when necessary, acting as a liaison between residents and your staff. Responsibilities Responsible for managing a team of food service professionals as you prepare quality meals for our residents Completing daily administrative reports Ensuring compliance with state, federal and local regulations as well as Benchmark's S&P's Reporting all accidents and incidents to Executive Director Assuring that planned menus are followed in accordance with established dietary guidelines records Assuring cleanliness of all work areas Inspecting food storage rooms, utility janitorial closets, etc. for upkeep, supply, and infection control Reviewing all temperature documentation of freezers, refrigerators, etc. for proper temperatures Addressing resident concerns or any problems with service immediately Managing department budget and maintain adequate financial records and cost reports Conducting monthly food advisory board meetings with residents and keeping minutes Working minimum one weekend day every work week Requirements Must be able to follow written and oral instructions. Must have knowledge of dietary procedures and related Health Department regulations and guidelines for food service operations. Must be able to serve food and beverages for residents in a prompt and efficient manner. Be able to lift up to 50lbs. This is primarily a standing position, required to stand in one place for extended periods. As a community leader at Benchmark, you will have access to a variety of benefits including, but not limited to, the following: 8 holidays & 3 floating holidays Vacation and Health & Wellness Paid Time Off3 Discounted Meal Program Associate Referral Bonus Program, up to $1,500 Physical & Mental Health Wellness Programs Medical, Vision & Dental Benefits; no enrollment waiting period 401k Retirement Plan with Company Match Company-provided Life Insurance & Long-Term Disability

The Kitchen Manager is responsible for creating a culture of learning, execution and appreciation of food that is fresh, convenient, customizable and available. This person must provide management for Au Bon Pain food and beverage processes and the leadership to facilitate guest satisfaction and financial success in all of the café's food and beverage outlets. Overall emphasis is placed on procurement, execution, distribution and adherence to ABP standards while operating at or above health and sanitation requirements.

Role OverviewLead Culinary Innovation: Chef Manager, Healthcare Excellence at Bridgeport Hospital Sodexo is seeking a dynamic and experienced Chef Manager to join our culinary leadership team at Bridgeport Hospital, a premier 500-bed acute care facility in Bridgeport, CT. This critical role will focus on ensuring the highest standards of culinary execution and quality across all food service functions, which include patient feeding, high-volume retail dining, and executive catering. The Chef Manager will report directly to the Area General Manager and collaborate closely with the Executive Chef and the Retail Chef Manager. You will be responsible for direct oversight of a dedicated team of approximately 8-10 employees, ensuring they are trained, motivated, and performing at peak level to meet both Sodexo's standards and the clinical needs of the hospital. Joining the Sodexo team at Bridgeport Hospital means you'll play a vital role in supporting the recovery and well-being of patients and providing excellent service to staff and visitors. We are committed to improving the Quality of Life for everyone we serve. Apply today to advance your culinary management career in a mission-driven acute care setting!What You'll DoThe Chef Manager is responsible for daily culinary operations, quality control, and team management:Culinary Production: Oversee the daily preparation and execution of meals for patient services, retail venues, and catering events, ensuring consistency, quality, and timely service. Quality & Safety: Maintain the highest standards of food quality, presentation, and taste. Strictly enforce all HACCP, ServSafe, and Sodexo food safety and sanitation protocols throughout the kitchen. Team Leadership: Directly manage, coach, schedule, and develop 8-10 frontline culinary staff and food service workers, fostering a positive, professional, and efficient kitchen environment. Operational Support: Work closely with the Executive Chef and Retail Chef Manager to manage inventory, control food costs, and optimize kitchen labor and workflow efficiency. Menu Integrity: Ensure all recipes and menus are followed precisely, including adherence to therapeutic diets and dietary restrictions crucial for patient care. Resource Management: Manage ordering, receiving, and storage of food and supplies, minimizing waste and maintaining stock levels. 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 BringExperience: Minimum of 2+ years of culinary experience in a high-volume setting (e. g. , large restaurant, corporate dining, or institutional food service). Prior supervisory or management experience is required. Education: Culinary degree or a degree in Food Service Management is highly desirable, or equivalent professional experience. Healthcare Acumen: Experience in a hospital or healthcare food service environment is a significant plus, with knowledge of patient dining and dietary needs. Certifications: Current ServSafe certification or ability to obtain one immediately upon hire. Skills: Exceptional communication, organizational, and leadership skills. Proven ability to work collaboratively as part of a culinary management team. 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

FIND YOUR FIRE! At Sally's Apizza we have been creating New Haven Style Apizza since 1938 and are now expanding to locations across the United States. Famous for our distinctive tomato sauce and chewy, crispy crust with an iconic oven-kissed char, Sally's draws pizza fans from around the world. We hand-craft authentic pizza in custom-designed ovens, using the original recipes. Sally's mission is to make great pizza available to everyone. With Sally's growth, comes new opportunities from management to corporate roles. We offer coaching, training and promotion within giving you a path to pursue your future career goals. -------------------- DESCRIPTION As a member of the management team, the Kitchen Manager will conduct the day-to-day restaurant operations according to company standards and policies. Working under the General Manager, the Kitchen Manager will assist the management and development of new concepts, create standardized recipes, keep food costs at a minimum, and at the same time, initiate and sustain an ongoing presence in our brand. The Kitchen Manager will maintain internal controls and ensure quality, consistency, and hygiene for the restaurant's products and equipment. The Kitchen Manager allocates resources, executes controls, trains, and develops kitchen staff, systemizes daily functioning and food service, and maintains efficient Kitchen Operations. Reports to the General Manager. Directly oversees the Sous Chef. -------------------- SALARY & BENEFITS Starting at $70,000 annually depending on experience, plus bonus Health Insurance Dental Insurance Vision insurance Short-term Disability Long-Term Disability Group Life Sick Time & Vacation Time or Paid time off -------------------- As the Kitchen Manager, you will... As a kitchen supervisor, you will manage all activities in the kitchen. Be a teacher and mentor to all back-of-house employees. At times, collaborate with the Culinary Operations Manager to develop new recipes, dishes, and procedures. Train kitchen personnel in best practices for cleanliness and sanitation. Control food costs to budgeted levels. Conduct daily shift line checks, ensuring that prepped food is up to company standards. Supervise and inspect all prep procedures ensuring company recipes are adhered to. Maintain a clean and safe environment, instructing staff in proper food preparation, food storage, and use of kitchen equipment. Ensure that food service products, presentation, and plating are of the highest quality, and are prepared in a timely manner. Be responsible for food quality, food service and presentation while adhering to recipes and standard operating procedures. Be responsible for placing food orders and conducting end-of-period food inventory. Monitor refrigeration and storage operations through proper product rotation to eliminate spoilage. Recognize and cultivate future culinary leaders from within the back-of-house ranks. Be scheduled to open the restaurant 2-3 days per week as the manager on duty. Effectively communicate with other managers and line staff in a fast-paced restaurant environment. Possess the ability to take direction and feedback, using it to improve future performance. -------------------- JOB REQUIREMENTS OF THE KITCHEN MANAGER Technical: Thorough knowledge of Food Safety systems and procedures; excellent food prep & knife skills, strong Computer Skills (Microsoft Office, Brink POS preferred); and the ability to conduct theoretical food, purchasing, and labor costing and analysis Language: English, Basic Spanish (preferred but not required) Experience High school or GED equivalent Formal culinary training or associate degree in culinary arts (preferred but not required) Minimum 2-3 years in a leadership role within a full-service restaurant kitchen Certifications: ServeSafe Certified Work Environment: This hands-on position requires 90% of the work week to be spent actively engaged in running culinary operations. Must be able to work on your feet for up to 10 hours at a time and be able to lift at least 50 lbs. Must be able to travel within your region. Details: Full Time, In-Person, Day, Evening & Weekend availability -------------------- ROLE COMPETENCIES Attention To Detail : Taking responsibility for a thorough and detailed method of working. Functional Expertise and Usage: Possess the situational awareness to recognize problems and find creative solutions to those problems Organizational Awareness: Having and using knowledge of systems, situations, procedures, and culture inside the organization to identify potential problems and opportunities, perceiving the impact and the implications of decisions on other components of the organization. Oral Communication: Shaping and effectively expressing ideas and information. Financial Awareness: The ability to read and understand a profit and loss statement. Integrity: Upholding generally accepted social and ethical standards in job-related activities and behaviors. -------------------- SALLY'S CORE VALUES Obsession for Apizza: True passion for the uncompromised quality and tradition of New Haven Apizza. Strive for excellence and bring your personal best to work every day. Commitment To Our Guest s: Demonstrate warmth and care while creating memorable moments of hospitality for all guests. Strength of Character: Take pride in your job and use best judgment to do what is right and fair even when no one else is looking. Actively seek to build trust with colleagues and guests. We Are Family: We are a hard-working crew that takes care of and supports one another while courageously providing honest feedback to hold each other accountable. IND160

Responsible for the organization, management and daily operation of the Dietary Department in accordance with the State Department of Health regulations, local regulations and Bristal policies. Must be able to supervise and instruct the staff in policies and procedures under guidance of Vice President of Food and Beverage and as directed by the Executive Director, with minimal supervision. Schedule: Sunday - Thursday 9-5:30PM DUTIES AND RESPONSIBILITIES: Develop goals and objectives for the department. Maintain policies and procedures to obtain these stated goals and objectives. Prepare and manage the department budget and production of profit and loss statement. Ensures the most current Resident Dietary Master list is posted. Review the highlighted (changed) Residents. Prepare all menus and insures implementation of these menus after approval by a registered dietician. Keeps records of all menus and substitution for regulatory compliance. Control department resources through appropriate planning, utilization, evaluation and data analysis. Develop quality standard for food, equipment and service, and evaluations systems to determine department effectiveness. Ensure on-going training and motivation of dietary staff. Plan and coordinate all department activities. Plan and implement food service systems, including department layout and equipment requirements. Maintain effective communication with departmental personnel, other departments, administration and the public. Ensure all Residents are satisfied with the food service, by regularly walking through the dining room, speaking one on one with the Residents and promoting meal specials. Schedule staff to ensure sufficient coverage for kitchen and dining room. Develop work assignments for all dietary service personnel, which are written, dated and posted in the kitchen area. Continually upgrade personal knowledge of dietary management systems and nutrition through in-service training. Purchase food and supplies using competitive purchasing practices. Manages cost of food and supplies to maintain a total food cost within the guidance of the Community. Check receipts of orders and invoices promptly. Approves statements for payment. Record weekly menus of all diets served to Residents noting and initialing any changes made. Conduct physical inventory monthly and maintains records on a weekly and monthly basis to include average food cost per meal served and supply cost per meal served. Oversee the hiring, training and supervision of staff. Oversee kitchen cleaning and maintenance procedures. Insures that cleaning schedules are adhered to. Maintains kitchen to Department Health Code and standards. Represent the department on all committees whose work affects the Food Service Department and participates with administration in the preparation of an operating and capital budget to include provisions. Assist wherever necessary in the Food Service Department or Community as assigned by the Executive Director. Prepare an annual budget and operates within that budget. Prepare meals as necessary. Perform other duties as assigned\by Executive Director. QUALIFICATIONS: Must have a degree in Food Service Administration or Institutional Management. High School graduation is required; a college degree is preferred. The Food Service Sanitation course must have been completed. Minimum of four (4) year experience in food service supervision is required with a minimum of two (2) years institutional, restaurant or hospital preferred. Job Type: Full-time

& Perks We believe in delivering a fun, welcoming, and high-energy dining experience for every guest. The kitchen is the heart of that experiencewhere great food, teamwork, and consistency come together. If youre a proactive, hands-on leader with a passion for food, people, and hospitality, this is your opportunity to make an impact. As Kitchen Manager, youll oversee all back-of-house operations to ensure the kitchen runs smoothly, safely, and efficiently. Youll lead and develop the culinary team, maintain food quality and consistency, manage cost controls, and contribute to an exceptional guest experience through operational excellence. Responsibilities Lead, train, and motivate kitchen staff (line cooks, prep cooks, dish team, etc.) to consistently deliver high-quality food Ensure full compliance with food safety, sanitation, and hygiene standards in accordance with local health regulations Oversee food preparation, portioning, plating, and presentation to ensure consistency and adherence to menu specifications Manage food purchasing, inventory control, waste reduction, and cost of goods to meet budget goals Create and adjust kitchen schedules to ensure efficient staffing and labor management Support menu execution and training for new dishes, ensuring recipe accuracy and team knowledge Partner with front-of-house management to maintain a seamless service flow and positive guest experience Troubleshoot kitchen operational issues and oversee maintenance of all kitchen equipment Uphold company policies and contribute to a positive, inclusive, and team-oriented culture Qualifications Were Looking For: 1-3 years of restaurant management experience in a full-service or hospitality environment Passion for the food service industry and a genuine people-first mindset High school diploma or equivalent required; culinary or hospitality degree a plus Proven leadership and team-building skills with the ability to coach and develop others Strong knowledge of food safety regulations and kitchen sanitation practices ServSafe Food and/or Alcohol Certification a plus (training available if not yet certified) Excellent communication, organizational, and problem-solving skills Ability to thrive in a fast-paced environment and remain on your feet for extended periods Capable of lifting 25-50 lbs as needed

Responsible for the organization, management and daily operation of the Dietary Department in accordance with the State Department of Health regulations, local regulations and Bristal policies. Must be able to supervise and instruct the staff in policies and procedures under guidance of Vice President of Food and Beverage and as directed by the Executive Director, with minimal supervision. Schedule: Tuesday-Saturday 9-5:30PM DUTIES AND RESPONSIBILITIES: Develop goals and objectives for the department. Maintain policies and procedures to obtain these stated goals and objectives. Prepare and manage the department budget and production of profit and loss statement. Ensures the most current Resident Dietary Master list is posted. Review the highlighted (changed) Residents. Prepare all menus and insures implementation of these menus after approval by a registered dietician. Keeps records of all menus and substitution for regulatory compliance. Control department resources through appropriate planning, utilization, evaluation and data analysis. Develop quality standard for food, equipment and service, and evaluations systems to determine department effectiveness. Ensure on-going training and motivation of dietary staff. Plan and coordinate all department activities. Plan and implement food service systems, including department layout and equipment requirements. Maintain effective communication with departmental personnel, other departments, administration and the public. Ensure all Residents are satisfied with the food service, by regularly walking through the dining room, speaking one on one with the Residents and promoting meal specials. Schedule staff to ensure sufficient coverage for kitchen and dining room. Develop work assignments for all dietary service personnel, which are written, dated and posted in the kitchen area. Continually upgrade personal knowledge of dietary management systems and nutrition through in-service training. Purchase food and supplies using competitive purchasing practices. Manages cost of food and supplies to maintain a total food cost within the guidance of the Community. Check receipts of orders and invoices promptly. Approves statements for payment. Record weekly menus of all diets served to Residents noting and initialing any changes made. Conduct physical inventory monthly and maintains records on a weekly and monthly basis to include average food cost per meal served and supply cost per meal served. Oversee the hiring, training and supervision of staff. Oversee kitchen cleaning and maintenance procedures. Insures that cleaning schedules are adhered to. Maintains kitchen to Department Health Code and standards. Represent the department on all committees whose work affects the Food Service Department and participates with administration in the preparation of an operating and capital budget to include provisions. Assist wherever necessary in the Food Service Department or Community as assigned by the Executive Director. Prepare an annual budget and operates within that budget. Prepare meals as necessary. Perform other duties as assigned\by Executive Director. QUALIFICATIONS: Must have a degree in Food Service Administration or Institutional Management. High School graduation is required; a college degree is preferred. The Food Service Sanitation course must have been completed. Minimum of four (4) year experience in food service supervision is required with a minimum of two (2) years institutional, restaurant or hospital preferred. Experience: Supervising: 4 years (Required) Fine dining: 2 years (Required) Chef: 3 years (Required) Assisted living: 2 years (Preferred)

Job Type: Full Time Rate: Starting at $19/hr [Based on Experience] Now Hiring for Kitchen Lead Restaurant Kitchen Lead to assist in managing the Back of House Team. The successful individual will have culinary and management experience. A creative, motivating professional who doesn't mind contributing to prep work, service line work, expediting and is comfortable delegating. The person will assist in hiring and training the staff. Kitchen Lead Responsibilities. Order supplies, food and ingredients based on rapidly shifting demand Hire, on-board and train kitchen staff in specific stations, and cross-train as necessary Maintain acceptable inventory levels and conduct full weekly inventory Create schedules for kitchen staff to ensure there are always enough workers to meet the demand Schedule and oversee necessary maintenance and repairs on kitchen appliances and space Learn and manager all back office functions and systems Measure and assemble ingredients for menu items Collaborate with the kitchen cooks to prepare meals that are received thru multiple 3rd party platforms Maintain accurate food inventories Properly store food items at appropriate temperatures Rotate stock items as per established procedures See that kitchen is restocked for subsequent shifts Ensure that the food prep area and kitchen are cleaned and sanitized throughout and at the end of shifts Maintain open and professional communications with the in-house property managers Endure the highest level of menu adherence and highest level of food quality Ability to respond personally to guest questions and complaints Achieve desired Sales, COGS, Labor, Direct Costs as per Company set targets Minimize employee turnover Skills & Job Qualifications Valid Certification in Food Protection in Ability to work well under pressure and in a fast-paced environment Excellent written and oral communication skills Experience in Creating Production Par Levels Purchasing of all necessary items and supplies Managing All Purchases to Budget Managing Labor Cost to Budget Capable of conducting and assessing restaurant inventory Willing to work a flexible schedule Experience with delegating tasks and maintaining fast speed of service Benefits We provide a competitive wage and package for our Team Members. Benefits included: Transit Discount Program Paid Time Off Corporate Discount Programs Direct Deposit Digital Training Program About Us The Bareburger Mission is our North Star: our guiding light. That which helps guide us in a direction towards being extraordinary. In 2009 we had a very simple vision: let's create the tastiest burger using local, organic, all natural & sustainable ingredients whenever possible. With that in mind, we opened a small restaurant in our hometown of Queens, NYC. We made a promise to offer our guests quality service that made them feel at home. Years later, we're honored to serve clean food to our communities around the globe. Our greatest strength has always been creating a menu with choices that feel good for everyone. Thank you to all the partners, farmers, producers and distributors that we proudly call friends & family. We source mindfully, with our farmers, our environment and our guests in mind at all times. We will always look to the future of food and plant-based proteins which are undoubtedly at the forefront of sustainability. Our menu has plenty of plant-based options and is more delicious than ever. What we eat is who we are, and at Bareburger, we celebrate everyone. Bareburger is an Equal Opportunity Employer Bareburger is committed to providing equal employment opportunity in all of our employment programs and decisions. In order to provide equal employment and advancement opportunities to all individuals, employment decisions at Bareburger will be based on merit, qualifications, abilities and business needs and considerations. Discrimination in employment on the basis of any classification protected under federal, state or local law is a violation of our policy and is illegal. Equal employment opportunity is provided to all employees and applicants for employment without regard to race, color, religion, gender/sex, national origin, citizenship, sexual orientation, age, disability, predisposing genetic characteristics, veteran/military status, marital status, domestic violence victim status, or any other characteristic protected applicable federal, state or local law. Compensation: $19.00 per hour Our mission is pretty simple. Sometimes as simple as a burger, fries and shake. • We believe, love, serve, and eat organic and sustainable foods in our restaurants. • We believe in foods we can pronounce, no funny business here. • We know that fresh, vibrant, clean food served in a fun place can make the world smile. • We come together to make food that we can proudly serve to our communities, our friends and our families. Our ingredients for our yummy burgers, sandwiches and salads are sourced as close to home as possible. But if Wisconsin has the best cheese and Montana knows bison as well as Texas knows elk, we'll work extra hard to bring those ingredients into all of our food. We celebrate ingredients that are enjoyed the way nature intended. From produce that is free of pesticides and GMOs, to poultry and eggs that aren't limited to cages, to proteins that are grass-fed and humanely raised, and drinks that are composed of natural flavors --- we are dedicated to great-tasting grub with no funny business. We are proud to serve you nothing less than the highest quality meals and refreshments. I acknowledge that I am applying for employment with an independently owned and operated Bareburger franchisee, a separate company and employer from Bareburger and any of its affiliates or subsidiaries. I understand that each independent franchisee is solely responsible for all decisions relating to employees including and without limitation hiring and termination, and Bareburger does not accept, review or store my application. Any questions about my application or the hiring process must be directed to the locally owned and operated Bareburger franchisee.

Job Title Foodhall Manager Employment Type Full time Contract Type Permanent Shift Pattern Work Shift: Days Hours per Week 45 Salary Competitive salary plus benefits Category Store Management Closing Date 8 February 2026 At Asda, we want you to find your everything. As our Foodhall Manager, you'll take full ownership of the store's Ambient and Fresh food operations-two of the most critical and high-impact areas of the business. From dry groceries and household essentials to fresh produce, chilled, and bakery, you'll ensure every aisle is full, fresh, and ready for customers. You'll lead and inspire a team of department managers and colleagues to deliver exceptional standards, availability, and service. You'll also use data and insight to drive performance, manage stock and waste, and ensure full compliance with food safety and operational policies. This is a fast-paced, hands-on leadership role where your ability to balance commercial thinking with people leadership will be key to success. What makes a brilliant Foodhall Manager: • Customer-obsessed: You understand what great looks like in food retail and deliver it consistently across all departments. • Operationally strong: You're confident managing large-scale food operations, from stock control and waste reduction to compliance and safety. • Commercially focused: You use data and insight to drive sales, improve margins, and respond to customer trends. • Inspiring leader: You lead by example, coach your team, and create a culture of high performance and accountability. • Detail-oriented: You maintain high standards of presentation, hygiene, and legal compliance. • Adaptable: You thrive in a dynamic environment and can manage seasonal peaks, promotions, and change with confidence. What you'll bring: • Proven experience managing large food operations in a retail environment. • Strong knowledge of both ambient and fresh food categories. • A track record of leading teams to deliver commercial and customer outcomes. • Confidence in managing compliance, food safety, and operational standards. • Flexibility to work a range of shifts, including early mornings, evenings, and weekends. Everything you'll love Alongside a competitive salary, you'll get lots of other great benefits too, including: * Colleague discount: 15% off your shopping at Asda from day 1 for you and a nominated user * Discretionary company bonus scheme * Access to an enhanced electric car scheme * Free eye test for you and your nominated user * Discounted rates and special offers on Asda services such as Mobile, Pharmacy, Opticians, Personal Loan, Pet Insurance, Travel Insurance, Travel Money, Tyres, Breakdown Cover * Stream: access to flexible pay, income tracker, financial coaching, exclusive savings account and much more * Company pension * Wellbeing: including 24/7 virtual GP, 24/7 EAP service, as well as access to free counselling, legal, mortgage, cancer and bereavement support * Asda Allies Inclusion Networks - helping colleagues to make sure everybody is included and that our differences are recognised and celebrated * Excellent parental leave policies, including maternity & adoption leave, paternity leave, shared parental leave, neonatal care leave, and support for those doing fertility treatments. * Colleague recognition programme * Special offers and discounts across a range of services and activities, from airport parking to theme parks and cinemas

Non-Instructional Additional Information: Show/Hide SUPERVISES: Local 217 Food Services Staff REPORTS TO: Executive Director of Food Services PRIMARY FUNCTION: The Cafe Manager is responsible for managing operations of breakfast, lunch, snack, supper, Saturdays and special meals in assigned schools. Supervises and oversees all areas of food preparation and service. Maintains accurate records and reports as required. TYPICAL DUTIES AND RESPONSIBILITIES: * Adherence to all regulations of the federally funded meals programs and the State of Connecticut Healthy Foods Certification Program * Directs the training, supervision, and discipline of all food service personnel in assigned schools * Collaborates as a team to develop and deliver departmental guidelines/benchmarks for assurance of mandatory compliance practices, as well as for implementing industry and District updates and improvements * Ordering, completion of inventory, training, financial records (not limited to POS grants & cash) * Responsible for entire financial management of assigned schools. * Ability to train and troubleshoot Horizon POS System. * Adherence to HACCP regulations and maintains and provides HACCP program training in assigned schools * Assists in the evaluation of personnel and program activities. * Assist in the department procurement process by helping to prepare, review, and analyze Bid/RFP proposals. * Assists is the development of the food service program * Works as a team in recommending, planning and developing training tools and conducts In-service training programs/workshops; with café staff as needed. * Performs other related duties from as may be assigned by the Director. * Responsible liar security of all products in assigned schools * Coordinates with Executive Director on USDA Foods orders * Review timesheets and maintain attendance records for assigned staff * Maintains and records pertaining to grants in assigned schools. * Works in conjunction with manager assigned by Executive Director on catered events, * Meal production. planning and scheduling. * Nutrition, sanitation, operation regulations and requirements and use and care of institutional equipment and utensils. * Schedule. supervise and evaluate staff and meet schedules and time lines. * Cash collection on a weekly basis * Paperwork (invoices. delivery slips. ETC) daily basis SKILLS, KNOWLEDGE, QUALIFICATIONS AND EXPERIENCE: * Bachelor Degree in Food Service Management, Dietetics, Nutrition or related field is recommended but not required. * A minimum of 5 years of food Service Management or related management experience and minimum of one (1) year of child nutrition experience is preferred * Evidence of the ability to effectively plan, organize, direct, and operate a multitude of functions in our assigned schools. * Must have general knowledge of the Federal School Meal Programs (CFR 210-299) * Knowledge and understanding of Provision 2 is recommended. * Experience with and knowledge of Horizon POS/BOH & Microsoft Office * Valid Connecticut driver license and means of own transportation. * Ability to motivate and lead, demonstrated ability to work for and with a team * Flexibility and ability to adapt to new challenges; good organizational skills * Ability to communicate with others effectively and relate to other disciplines * Registered Dietitian Credentials recommended but not required. * Experience in teaching and conducting training programs for a diverse staff CERTIFICATION REQUIREMENTS: Qualified Food Operators Certificate (Serv-Safe) Certification and/or Credentialed with School Nutrition Association is recommended but not required. Salary and Terms of Employment: Local 3144 Salary Scale- Range 9, $70,596 - $100,119 Union Affiliation: 12-month work year Local 3144 This is a "Special Fund," non-tested position. Continued employment contingent upon availability of future funding.

The Hourly Manager is Responsible and Accountable for: Manage daily restaurant operations with a focus on flawless execution, increasing profit and enhancing the guest experience Labor Scheduling/Revenue Control- Meets shift goals for service, sales, and controls (revenue, food and labor). Checks out all crew members to follow up on shift goals and assignments and to provide feedback. Crew Training and Certification- Trains and develops crew members, creates an environment that is conducive to learning by allowing people to make mistakes as they learn. Quickly addresses employees who are not successfully completing their plans and redirect their efforts. Recruitment and Selection- Provides candidates with appropriate and timely information about the position, the organization, and the selection process. Service & Marketing- Execute Local Store Marketing, Act as LSM Ambassador, maintain celebration calendar, maintain menu boards/marquees, ensure all POP and menus are current, Execute BFF program, manage in-store contests, maintain retail cabinet per plan-o-gram. Execution of Housekeeping Systems- DOP's posted weekly, follow up on execution and completion, cleanliness score on guest feedback system, QA audits, and Board of Health audits, monitor Ecolab services, maintain appropriate levels of cleaning supplies within budget. Maintenance and Repair- facilities maintenance score and action plan on QA audits, completion of weekly PM checklists, Identify M&R issues, maintain restaurant lighting per standard. The Hourly Manager is Responsible and Accountable for: Manage daily restaurant operations with a focus on flawless execution, increasing profit and enhancing the guest experience Labor Scheduling/Revenue Control- Meets shift goals for service, sales, and controls (revenue, food and labor). Checks out all crew members to follow up on shift goals and assignments and to provide feedback. Crew Training and Certification- Trains and develops crew members, creates an environment that is conducive to learning by allowing people to make mistakes as they learn. Quickly addresses employees who are not successfully completing their plans and redirect their efforts. Recruitment and Selection- Provides candidates with appropriate and timely information about the position, the organization, and the selection process. Service & Marketing- Execute Local Store Marketing, Act as LSM Ambassador, maintain celebration calendar, maintain menu boards/marquees, ensure all POP and menus are current, Execute BFF program, manage in-store contests, maintain retail cabinet per plan-o-gram. Execution of Housekeeping Systems- DOP's posted weekly, follow up on execution and completion, cleanliness score on guest feedback system, QA audits, and Board of Health audits, monitor Ecolab services, maintain appropriate levels of cleaning supplies within budget. Maintenance and Repair- facilities maintenance score and action plan on QA audits, completion of weekly PM checklists, Identify M&R issues, maintain restaurant lighting per standard. Requirements: Experience: minimum of one (1) year of restaurant management experience. Must have a proven track record of achieving results and building successful teams. Education: High school graduate or GED equivalent Skills & Requirements Requirements: Experience: minimum of one (1) year of restaurant management experience. Must have a proven track record of achieving results and building successful teams. Education: High school graduate or GED equivalent

Want to be part of a team that's more like friends and family than co-workers? O'Charley's Restaurant + Bar is known for offering good food, good times and some of the most awesome job opportunities around. That's because working at O'Charley's puts you in the company of friends and professionals who genuinely enjoy working with one another. In fact, O'Charley's is recognized as best in class by People Report and Chain Leader magazine for our team member referral program. Do you have a Passion to Serve and love to have fun while you work? Now Hiring: Restaurant Bar Manager You will be responsible for restaurant operations including driving and building sales and profitability and will ensure that each guest who walks through the O'Charley's door is highly satisfied with their entire dining experience including excellent service and standards. You will provide direction, training and coaching to team members while understanding and demonstrating O'Charley's standards, policies and procedures, Vision of “A Passion to Serve,” and our Mission of focusing on our guests, each other, our stakeholders and the communities in which we do business. At all times you must demonstrate O'Charley's Values of Respect, Excellence, Communication, Inclusion, Performance and Ethics. We would like for you to have: 2 years of restaurant bar management experience Full Service bar experience A proven track record of achieving results and building a winning team general knowledge of operational procedures and shift positions Experience managing and training hourly team members We can offer you: Training - An in-depth & comprehensive Management Training Program Pay & Benefits - Extremely Competitive Salary and Benefits Package including Medical, Dental, Life, Company-Matched 401k, Short Term and Long Term Disability. Retirement Savings Plan - After 1 year of employment you are eligible to participate in the company's 401(k) plan upon reaching 21 years of age. Discounts - 25% discount on food and non-alcoholic beverages for team members to enjoy with their family and friends outside of their work shift Better quality of life - no late night bar hours! OUR TEAM BRINGS A LOT TO THE TABLE! O'Charley's Restaurant + Bar is an equal opportunity / e-verify employer. Ocharleys is a full service, casual dining restaurant chain. In this Ocharley Restaurant Management (RM) role, you will manage restaurant front of house / service teams along with assistant manager roles and duties working as a member of the restaurant management (AM) team. Previous bartender manager / bar management experience in a full service restaurant bar environment is preferred for this role. Want to be part of a team that's more like friends and family than co-workers? O'Charley's Restaurant + Bar is known for offering good food, good times and some of the most awesome job opportunities around. That's because working at O'Charley's puts you in the company of friends and professionals who genuinely enjoy working with one another. In fact, O'Charley's is recognized as best in class by People Report and Chain Leader magazine for our team member referral program. Do you have a Passion to Serve and love to have fun while you work? Now Hiring: Restaurant Bar Manager You will be responsible for restaurant operations including driving and building sales and profitability and will ensure that each guest who walks through the O'Charley's door is highly satisfied with their entire dining experience including excellent service and standards. You will provide direction, training and coaching to team members while understanding and demonstrating O'Charley's standards, policies and procedures, Vision of “A Passion to Serve,” and our Mission of focusing on our guests, each other, our stakeholders and the communities in which we do business. At all times you must demonstrate O'Charley's Values of Respect, Excellence, Communication, Inclusion, Performance and Ethics. We would like for you to have: 2 years of restaurant bar management experience Full Service bar experience A proven track record of achieving results and building a winning team general knowledge of operational procedures and shift positions Experience managing and training hourly team members We can offer you: Training - An in-depth & comprehensive Management Training Program Pay & Benefits - Extremely Competitive Salary and Benefits Package including Medical, Dental, Life, Company-Matched 401k, Short Term and Long Term Disability. Retirement Savings Plan - After 1 year of employment you are eligible to participate in the company's 401(k) plan upon reaching 21 years of age. Discounts - 25% discount on food and non-alcoholic beverages for team members to enjoy with their family and friends outside of their work shift Better quality of life - no late night bar hours! OUR TEAM BRINGS A LOT TO THE TABLE! O'Charley's Restaurant + Bar is an equal opportunity / e-verify employer. Ocharleys is a full service, casual dining restaurant chain. In this Ocharley Restaurant Management (RM) role, you will manage restaurant front of house / service teams along with assistant manager roles and duties working as a member of the restaurant management (AM) team. Previous bartender manager / bar management experience in a full service restaurant bar environment is preferred for this role.

Join Nutrition Management Services Company for limitless growth opportunities and exciting new roles! We are a nationwide provider of comprehensive food service and facilities management that is currently experiencing rapid growth in the NY, NJ, PA and CA markets. Our programs range from fine dining to modern concept bistros. By joining our team, you will be part of a company that is changing the face of contract food service with our commitment to client satisfaction, customer service and delicious food. Job Description Job Profile: We are looking for Dining Services Director to join our team! This dynamic role is responsible for managing the entire food service operation while ensuring to uphold our core values - consistently delivering nutritious food, expert management, and superior service. Key Responsibilities: Hire, train, and supervise staff Client and resident relations Meet financial expectations Maintain high standards of service and quality Ensure all sanitation and safety guidelines are followed Qualifications Qualifications Bachelor's Degree in related field Current ServSafe certification Minimum 5 years of food service management experience in Independent Living or CCRC setting. Ability to work a flexible schedule including holidays and weekends Comprehensive benefits package including 401K with a company match, medical, dental, short and long term disability, life insurance, & time off benefits. Salary: $60,000.00 to $70,000.00 /year Additional Information Comprehensive benefits package including 401K with a company match, medical, dental, short and long term disability, life insurance, vacation/holiday/sick pay.

They say you are the company you keep - and at Cracker Barrel, we take that seriously. Whether you're greeting guests, rolling out biscuits, or keeping things humming behind the scenes, you make the moments that matter, both big and small. Here, the work means more because we take pride in doing it together. So, join our team and find your place, because here...we're all in good company. What You'll Do - You'll Make the Moment As a Cracker Barrel Restaurant Manager, you're not just running a restaurant, you're a leader who focuses on the people and the place. You'll oversee both font-and back-of-house operations, ensuring our guest and team members know that we are committed to Always Serving Up More Than a Meal. With your leadership, you'll coach and develop your team, manage inventory, and deliver on the kind of guest experience we're known for. Backed by the right tools and training, you'll set the example and inspire your team to share the goodness of country hospitality. So if you're someone who…. Leads with care, making sure both employees and guests feel valued Thrives managing the full restaurant experience from kitchen flow to front-of-house service Balances operational focus with people-first leadership Stays cool under pressure and encourages your team through busy shifts Believes hospitality is a team effort that starts with strong leadership Has 2-5+ years of successful restaurant management experience, including 1 year of Cracker Barrel experience Can work 50 hours a week (five 10-hour shifts), including holidays and weekends as needed Has a valid driver's license … come on in, we've been expecting you! Focus on You We're all about making sure you're taken care of too. Here's what's in it for you: Good Work Deserves Good Pay: Competitive Annual Salary | Annual Merit Increase Opportunities | Quarterly Bonus Opportunities Support That Goes Beyond the Clock: Medical, Rx, Dental and Vision Benefits on Day 1| Life Insurance and Disability Coverage | Paid Vacation/Employee Assistance Program Grow and Thrive Your Way: Over 90% of General Manager and District Managers openings are filled internally| Tuition Reimbursement | Professional Development Culture of Belonging: Support that starts on day one | Onboarding, training, and development to help you thrive | Recognition programs and employee events that bring us together Invest in Your Future: 401k Plan with Company Matching Contributions at 90 days | Employee Stock Purchase Program More Perks, Just Because: 35% Discount on Cracker Barrel Food and Retail items | Exclusive Biscuit Perks like discounts on home, travel, cell phones, and more! Pay Range: $19.23 - $23.53 A Little About Us Since 1969, Cracker Barrel has been a place to gather around delicious food, abundant servings, unexpected finds, and a warm welcome. Over time, it's become even more - somewhere folks can reconnect and feel at home. With more than 70,000 team members nationwide, we take pride in our roots -- always serving up more than a meal. See for yourself. Apply now. Cracker Barrel is an equal opportunity employer. Qualified applicants are considered for all positions without regard to race, color, religion, sex, sexual orientation, genetic information, national origin, age, marital status, medical condition, disability or any other class expressly protected by law.