Kitchen manager jobs in Spring Valley, NV - 476 jobs

Crème de la Crème is looking for passionate and energetic Cooks to join our quickly growing team! Crème de la Crème Early Learning Centers of Excellence is a growing community of 47 schools in 14 states. We are on the lookout for really great talent to help shape the future of our organization and the lives of the children we work with. As a Crème de la Crème Kitchen Manager, you will spend your days: Overseeing all operations of the kitchen according to state and health regulations, and Crème guidelines. Working in conjunction with the Director to create school menus that meet state regulations and Crème guidelines. Inventory and Order all necessary foods and supplies for meal, food service, laundry and housekeeping needs. Preparing and delivering meals and snacks to classrooms in a timely manner according to schedules. Your benefits as one of our full-time staff include: Medical, dental and vision insurance Discounted child care Paid time off Life insurance 20 hours of paid professional development through the Childcare Education Institute We'd love to hear from you if: You have a desire to work with young children and their families You have prior experience working in a kitchen in a school or child care center You have a high school diploma or higher Maintain current Food & Sanitation Certification as required by county or state guidelines. Additional Information: The information contained in this document is not intended to be an “All-Inclusive” list of duties and responsibilities of the job described, nor are they intended to be such a listing of the skills and abilities required to do the job. Rather, they are intended only to describe the general nature of the job. Crème de la Crème reserves the right to modify any or all job descriptions as it becomes necessary or appropriate. We are an equal opportunity employer and value diversity at our company. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status. We actively seek applications from people of all backgrounds to strengthen our community and the perspectives needed to flourish in a multicultural world. For more information about Crème de la Crème, visit our website at ***********************

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable KITCHEN MANAGERS / HEAD CHEFS (Lead Staff). !! All lead staff will live on site at the job location - Room, Board, & Travel Expense Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership. This job requires initiative, leadership, hands-on self-reliance, and judgment. Duties & Responsibilities: Performs all duties toward the goal of providing excellent guest service in an efficient manner Develop effective schedules for the staff based on levels of business and budgetary guidelines Schedule and coordinate all side work for personnel Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation Maintain appearance and uniform standards Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation Work with the chef on duty in maintaining high standards of food presentation and sanitation Train and develop all FOH dining personnel Provide ongoing feedback to all service personnel concerning standards and performance Communicates with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation Frequently interact with diners for general feedback Ensures the dining hall is open and prepared 15 minutes prior to service Implements a check list system to facilitate the dining hall throughout the day. Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources Is knowledgeable of all menus and specifications Maintain constant follow up with dining hall standards Follow company standards for safety practices to minimize risk to self and others Responsible for daily reporting Effectively communicates with subordinates, co-workers, and supervisors Able to motivate and foster a positive work environment Attend related in-service training and staff meetings Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies Professionally Interacts with Campers, Staff, & Parents Control Inventory Place Orders Project Management Communication Upholds Wolfoods Standards of Service, & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Uses weights and measures to properly execute recipes Prepares all menu items and special request events Follows standardized recipes Ensures that production is accurate in timing, quantity, quality, and plating Actively lead in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production Estimate production needs, establishes par levels, orders adequate supplies, and maintains inventory Places accurate food orders ahead of time Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events Assists in developing and tasting recipes Assists in planning menu Recommend equipment purchases May act as a Front of House supervisor when necessary Qualifications & Experience: 4+ years Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Ability to Self-Motivate Able to both lead a team & take direction Must live on-site in a rural setting with the possibility of shared living spaces Ability to work under pressure in environments that are above/below average temperatures Must be able to stand for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend, stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certifications before start of camp (Company Sponsored) Minimum 6-day 70-hour work week Must be bale to cook from scratch Institutional and batch cooking experience - Highly Desired Ideal candidates are: Looking for seasonal, summer opportunities Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

At Piero's Italian Cuisine, every dish reflects our passion for excellence and tradition. The Kitchen Manager plays a key leadership role in maintaining the integrity of our culinary program by ensuring smooth kitchen operations, consistent food quality, and a culture of teamwork and respect. This hands-on leader works closely with the Executive Chef to oversee daily production, manage kitchen staff, and uphold the standards that have made Piero's a Las Vegas icon for over four decades. Key Responsibilities Culinary Operations Oversee day-to-day kitchen operations to ensure efficiency, consistency, and quality Maintain recipe integrity, portion control, and presentation standards across all menu items Collaborate with the Executive Chef on menu planning, seasonal updates, and special events Ensure all food is prepared safely, on time, and in accordance with Piero's standards Conduct regular line checks and tastings to maintain excellence Team Leadership & Development Supervise, train, and support kitchen staff, fostering a positive and productive environment Schedule and manage staffing levels based on business needs Conduct pre-shift meetings to communicate priorities and motivate the team Coach and develop cooks, prep staff, and dishwashers for long-term growth Promote professionalism, respect, and accountability in every aspect of kitchen culture Inventory & Cost Control Manage ordering, receiving, and inventory control to minimize waste and control costs Work closely with vendors to ensure quality ingredients and competitive pricing Track and report food and labor costs to maintain budget goals Ensure accurate invoice coding and timely communication with accounting Health, Safety & Sanitation Maintain a clean, organized, and compliant kitchen at all times Ensure all staff follow Clark County Health Department and OSHA guidelines Conduct regular inspections of work areas, equipment, and storage for cleanliness and safety Uphold proper food handling, labeling, and storage procedures Collaboration & Communication Partner with the Executive Chef, Restaurant Manager, and FOH team for seamless service coordination Communicate clearly and efficiently with all departments to anticipate needs and resolve issues quickly Support the culinary team during service, stepping in wherever needed to ensure success Qualifications 3-5 years of kitchen management or supervisory experience in fine dining or upscale restaurant operations Strong culinary knowledge, preferably with Italian cuisine or classic continental background Proven ability to lead, train, and motivate a high-performing kitchen team Understanding of food safety, sanitation, and health regulations Excellent organizational and problem-solving skills Proficiency with kitchen management systems, ordering platforms, and inventory software Valid Clark County Food Handler Card required; Alcohol Awareness Card a plus Physical & Availability Requirements Ability to stand, walk, and work in a high-volume kitchen for extended periods Must be able to lift and safely move up to 50 lbs as needed Availability to work evenings, weekends, and holidays Ideal Candidate Traits Calm and collected under pressure with strong attention to detail Passionate about great food and impeccable execution Team-oriented leader who values collaboration and accountability Committed to maintaining the legacy and excellence that define Piero's Italian Cuisine

Full-time Description A working kitchen manager position in a very popular 24-hour neighborhood restaurant tavern established in 1998. Timbers currently have seven locations in Las Vegas. You will be leading by example in preparing food with quality, service and cleanliness as a standard. If you have strong cooking, cleanliness and leadership skills and want to be rewarded quickly for your successes; you have found the right company. What We Offer You: Dependable, established company of 25 years Professional, comfortable working environment Competitive Wage Annual performance and wage reviews Monthly and Year-end Bonuses Medical, Dental and Vision Plan Advancement Opportunities in other Management Positions Paid Time Off Paid Company Holidays Paid Company Meals Requirements What We Need From You: Professional and outgoing manner 3+ years of cooking and leadership experience Ability to work hands-on in any kitchen environment prepping and serving three meal periods Ability to manage inventory and control food and labor costs Must have experience with all standard kitchen equipment Must be organized and possess high standards for cleanliness while assuring all health department requirements are met Must practice strong communication skills Must have a valid health card, alcohol card, driver's license and proof of insurance Drug and background required Wage range $52,000.00 - $66,560.00 DOE If you feel you are the right fit for our size and type of company and are looking for a change, send your resume for prompt consideration. Equal Opportunity Employer - Drug-Free Environment

King's Fish House started as a unique Southern California quintessential American fish house, and quickly became a Southland fixture, from Calabasas, Orange County, Inland Empire, San Diego, San Jose to Arizona and Nevada! King's Fish House is one of our six concepts at King's Seafood Company, which has been a family owned restaurant business and Southern California based company since 1945. King's Fish House offers an upscale and polished environment. Our kitchens are open with state-of-the-art equipment. Our menus are printed daily and reflect the depth, breadth and availability of fresh products that are sure to delight our guests. Our craft cocktails, extensive wine list, and raw bar offerings are designed to impress and keep our guests returning. Combined with hospitality from the heart--it's a winning combination! Here's What We'll Bring To The Table for Kitchen Manager: Competitive Salary $66,500 - $80,000 based on experience + realized bonus Paid Vacation and Sick Days Dining Discount for you and up to 5 guests 401k Match Education Reimbursement Medical, Dental, Vision, and Life insurance, plus savings and veterinary discounts for pets! Our managers are held at a high standard with clear expectations to be the leader of the restaurant, the ambassadors of our product and the executor of our hospitality. As the Kitchen Manager, you will be partnered with the Executive Kitchen Manager and serve as an integral member of our management team. You will be the expert on kitchen operations from ordering, to troubleshooting variances, to developing the line cooks, prep cooks, and dishwashers. You will be responsible for maintaining our high quality product, the integrity of our kitchen systems, and the financial well-being of the back of the house. Once hired, you will be joining a stable company that has a proven track record of developing successful operators over the past 35 plus years. You will be fully trained in financial acumen, quality assurance, daily operations, and leadership. You will have the opportunity to learn all aspects of operations from sophisticated operating systems to managing a product centric menu, to the behind-the-scene process of creating cutting edge restaurant designs and concepts. Your career path is driven by your own goals and we are prepared to give you all the tools needed to take you to any level of leadership you desire. A successful manager with us is “standards-driven” and vigilant, showing a high-level of integrity in their work. They always interact with crewmembers and Guests in a professional manner and take a positive approach to resolving issues. Essential Responsibilities: Complete opening and closing duties as assigned to set up the day for success. Creating prep lists for all kitchen crew. Support the preparation of all food items for meal period and next service. Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas. Alert Chef as to any deficiencies of food items and/or any maintenance needs or safety hazards. Develop all kitchen crew for cross training and promotion. Participate and lead roll out programs to the menu, seasonal items, and recipe changes. Supports the corrective action plans for kitchen. Participates in interviews and selection of new kitchen crew. Interacts with Guests - table visits, complaints, special requests. Participates all kitchen crew meeting. Essential Skills/Experience: Minimum of 21 years of age. 2 years experience as a cook supervisor/Manager. High school graduate. Any formal culinary training. Ability to analyze and participate in financial planning. Ability to communicate verbal and written English with Guests, management and co-workers. Ability to maintain complete knowledge of all cooking techniques, which are required to prepare restaurant menu items. Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation. Ability to lift up to 40 lbs., 10-20 is typical Ability to carry up to 120 feet Ability to reach up to 6 feet, 4 is typical Ability to work off counter heights of 36 - 42 inches Ability to move through 24 inch aisles and spaces as small as 12 inches

We are looking for a Kitchen Manager for PUB 365 who will be responsible for all back-of-house operations in a restaurant or food service establishment. ESSENTIAL DUTIES & RESPONSIBILITIES The Kitchen Manager will lead and train kitchen staff, ensure food preparation, quality and presentation of a variety of food items in broilers, ovens, grills, fryers and a variety of other kitchen equipment according to the restaurants standardized recipes. Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, health department policies and procedures. Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period. Portions food products prior to cooking according to standard portion sizes and recipe specifications. Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment. Prepares items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating. Ability to manage multiple tasks, prioritize effectively, and maintain a well-organized kitchen. Ability to communicate clearly and effectively with staff, suppliers, and other departments within the restaurant. Ability to identify and resolve problems quickly and efficiently, especially during busy periods. Follows proper plate presentation and garnish set up for all dishes. Monitor food quality, portion sizes, and plating to ensure consistency and compliance with health department standards. Maintain sanitation and safety standards in the kitchen area. Manage kitchen costs and keep weekly and monthly cost reports. Handle inventory management and ordering of food supplies and kitchen equipment. Handles, stores and rotates all products properly. Assists in food prep assignments during off peak periods as needed. Other duties assigned. EDUCATION & EXPERIENCE High school diploma or GED required. Must be able to communicate clearly and effectively. Be able to reach, bend and pull frequently and lift up to 40 pounds. Be able to work in a standing position for long periods of time. Work in a heated environment so as to different temperatures throughout the work shift. Must obtain a Southern NV Health Dept Food Handlers Certification (present card at interview): Health Card Information. Must have flexible work hours and be available to work mornings, nights, weekends, and holidays.

Job Title: Kitchen Manager About The Coffee Class Were a scratch kitchen and specialty coffee café focused on real food, handcrafted drinks, and high energy hospitality. We are growing fast and committed to excellence. Were looking for a Kitchen Manager to lead our back-of-house operations. This role is ideal for someone who thrives in a structured, fast-paced environment, knows how to lead a team, and brings a high level of energy and accountability to the job. Responsibilities Manage day-to-day kitchen operations Maintain a clean, organized, and efficient kitchen Train, support, and hold kitchen staff accountable Ensure consistent food quality, presentation, and speed of service Monitor food costs, inventory, and ordering Enforce food safety and sanitation standards Work with the Café Manager to align BOH and FOH operations Create and maintain a positive and energetic team culture What Were Looking For Prior experience leading a kitchen team Strong knowledge of food safety and kitchen systems Hands-on leadership style and a high standard of excellence Positive attitude, strong communication skills, and team-first mindset Comfortable with early mornings and weekend availability Growth mindset with a desire to learn and lead What We Offer PTO (Paid Time Off) Free meals during shift Medical insurance Consistent schedule with early mornings and no late nights Real opportunities for advancement Positive team culture focused on gratitude, energy, and accountability Apply now and take the next step in your career with The Coffee Class.

The Kitchen Manager has the primary responsibility for managing all kitchen functions including food purchasing, preparation and maintenance of quality standards, sanitation and cleanliness, training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness. He/She is responsible for working with the restaurant Manager to ensure all Café Lola policies and procedures are upheld during each shift and that all food preparation meets standards of quality. The Kitchen Manager must be cross trained on all FOH and BOH duties and must maintain all responsibilities as set forth below. PRINCIPAL DUTIES AND RESPONSIBILITIES: Daily Shift Operations: The Kitchen Manager must ensure that all Team Members are following all standards of conduct and policies set forth in the Book of Lola Must work to ensure our guests have an exceptional dining experience, ensuring all food and beverage orders are accurate and executed in a timely manner Ensure that all food and products are consistently prepared and served according to the Café Lola's recipes, portioning, cooking and serving standards Fill in where needed to ensure guest service standards and efficient operations are always met Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures Be hands on at all times; if you “See A Need” then “Meet a Need” Team Management Oversee training of new kitchen employees ensuring they are aware of all food quality standards, recipes and menu matrix; Coach, develop and train Team Members on proper Café Lola procedures during each shift; Motivate Team Members to maximize their potential on each shift; Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils; Responsible for training kitchen personnel in cleanliness and sanitation practices; Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas; Check and maintain proper food holding and refrigeration temperature control points. Ensure Team Member and guest safety throughout the shift; Manage and report all risk management issues per company standard; lead and support adherence to company uniform policies during shift. QUALIFICATIONS: Minimum of High School Diploma or equivalent required, some College preferred Must be 18 years of age or older Minimum of 6 months of previous food service or restaurant supervisory experience Proficient in a variety of technology systems, especially Microsoft Office (Word, Excel, Outlook), POS systems and able to adapt to new systems quickly Have the ability to lift and carry, push or pull heavy objects up to 50 pounds; kneel, bend or stoop, ascend or descend stairs; reach and grasp objects Takes initiative Has excellent verbal and written skills Is a brand ambassador both in and outside of the restaurant ADDITIONAL REQUIREMENTS: The intellectual and physical demands described below are representative of what must be met by a Crewmember to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable Crewmembers with disabilities to perform the essential functions. Ability to lead, motivate, and empower the Café Lola Team Members to higher levels of performance Ability to align crewmembers with Café Lola culture by balancing working hard and having fun Ability to manage basic tasks, the restaurant's Team Members and fiscal operations Ability to manage all public dealings in a professional manner• Ability to recognize problems and problem solve Ability to accept feedback and willingness to improve Ability to set goals, create plans, and convert plans into action Ability to measure performance, subjectively and objectively BENEFITS/PERKS: Annual Paid Vacation - Up to ten (10) days per calendar year Benefits/Insurance - Eligible for medical, dental, and vision on the first of the month after 60 days in the position Equity Opportunity - Equity opportunities will be evaluated upon consistent, superior personal and business performance as well as growth into the Area Manager or Director level, either of the two levels required to qualify for such consideration Complimentary Team Member Meal & Drink while on Shift 50% Discount off any item at any time Refined Hospitality/The Refined Agency Refined Hospitality is a hospitality consulting agency specializing in business and culinary development, hospitality operations, concept creation, profit maximization, and strategic marketing. We are experts in the food and beverage industry and work with our clients to determine how best to maximize their strengths, combat challenges, and capitalize on opportunities. Our team of experts has built successful food and beverage concepts from the ground up and has overseen daily operations, staff training, creation of systems and procedures, marketing strategy, and finance for both internal and external projects.

The Kitchen Manager has the primary responsibility for managing all kitchen functions including food purchasing, preparation and maintenance of quality standards, sanitation and cleanliness, training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness. He/She is responsible for working with the restaurant Manager to ensure all Café Lola policies and procedures are upheld during each shift and that all food preparation meets standards of quality. The Kitchen Manager must be cross trained on all FOH and BOH duties and must maintain all responsibilities as set forth below. PRINCIPAL DUTIES AND RESPONSIBILITIES: Daily Shift Operations: The Kitchen Manager must ensure that all Team Members are following all standards of conduct and policies set forth in the Book of Lola Must work to ensure our guests have an exceptional dining experience, ensuring all food and beverage orders are accurate and executed in a timely manner Ensure that all food and products are consistently prepared and served according to the Café Lola's recipes, portioning, cooking and serving standards Fill in where needed to ensure guest service standards and efficient operations are always met Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures Be hands on at all times; if you “See A Need” then “Meet a Need” Team Management Oversee training of new kitchen employees ensuring they are aware of all food quality standards, recipes and menu matrix; Coach, develop and train Team Members on proper Café Lola procedures during each shift; Motivate Team Members to maximize their potential on each shift; Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils; Responsible for training kitchen personnel in cleanliness and sanitation practices; Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas; Check and maintain proper food holding and refrigeration temperature control points. Ensure Team Member and guest safety throughout the shift; Manage and report all risk management issues per company standard; lead and support adherence to company uniform policies during shift. QUALIFICATIONS: Minimum of High School Diploma or equivalent required, some College preferred Must be 18 years of age or older Minimum of 6 months of previous food service or restaurant supervisory experience Proficient in a variety of technology systems, especially Microsoft Office (Word, Excel, Outlook), POS systems and able to adapt to new systems quickly Have the ability to lift and carry, push or pull heavy objects up to 50 pounds; kneel, bend or stoop, ascend or descend stairs; reach and grasp objects Takes initiative Has excellent verbal and written skills Is a brand ambassador both in and outside of the restaurant ADDITIONAL REQUIREMENTS: The intellectual and physical demands described below are representative of what must be met by a Crewmember to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable Crewmembers with disabilities to perform the essential functions. Ability to lead, motivate, and empower the Café Lola Team Members to higher levels of performance Ability to align crewmembers with Café Lola culture by balancing working hard and having fun Ability to manage basic tasks, the restaurant's Team Members and fiscal operations Ability to manage all public dealings in a professional manner• Ability to recognize problems and problem solve Ability to accept feedback and willingness to improve Ability to set goals, create plans, and convert plans into action Ability to measure performance, subjectively and objectively BENEFITS/PERKS: Annual Paid Vacation - Up to ten (10) days per calendar year Benefits/Insurance - Eligible for medical, dental, and vision on the first of the month after 60 days in the position Equity Opportunity - Equity opportunities will be evaluated upon consistent, superior personal and business performance as well as growth into the Area Manager or Director level, either of the two levels required to qualify for such consideration Complimentary Team Member Meal & Drink while on Shift 50% Discount off any item at any time Here at Café Lola, we feel what separates the “good” from the “great” can be found in the details! Personalized touches and anticipation of guest needs are what will elevate us above the rest. It is important to remember that even the finest coffee and food offerings cannot turn an occasional guest into a loyal guest if our team fails to create an atmosphere in which the guest feels comfortable and welcome. As a member of the Café Lola team, you will contribute to our success with your personality, demeanor, product knowledge, and dedication. You are the foundation of this Café and our number one asset! The Book of Lola is a guide to assist you throughout the training process and also act as a reference for daily operations. Throughout the training process, you will have the opportunity to work with our trainers and ask them questions. Knowledge is power, and we want to make sure you are always comfortable asking questions. We expect that after training you will continue to utilize all training videos and station matrixes to deliver a great guest experience. We expect each Café Lola team member to work hard and to always work to make each guest experience great through consistency and great guest service. Without you, there is no Café Lola! So, make us proud and do what you do best. Be the amazing individual we know you are and always remember the heart of Café Lola!

Job DescriptionKitchen Managers - Pizza Restaurant The Kitchen Manager oversees all back of house operations to ensure the consistent preparations of high quality pizzas and menu items. This role is responsible for supervising kitchen staff, maintaining food safety standards, managing inventory, and ensuring smooth kitchen workflow during all shifts. The Kitchen Manager leads by example, creating a clean, efficient, and positive work environment. MUST HAVE PIZZA EXPERIENCE! key Responsibilities Oversee daily kitchen operations, including food prep, cooking, and station organization Ensure pizzas and all menu items are prepared to recipe specifications and quality standards Train, supervise, and schedule kitchen staff. provide coaching and performance feedback Maintain cleanliness and organization of all kitchen areas i. compliance with health codes Manage inventory, place orders, and monitor food costs and waste Ensure proper food storage, labeling, and rotations FIFO Coordinate with Management to meet service goals and handle rush periods effectively Qualifications: Previous kitchen leadership experience, preferably in pizza making. Strong communication team management skills. Ability to work in a fast paced kitchen. Knowledge of food safety standards. Reliable, organized.

Job DescriptionBenefits: 401(k) Competitive salary Dental insurance Free uniforms Health insurance Opportunity for advancement Training & development Vision insurance Position Overview: The Kitchen Manager is responsible for overseeing all aspects of kitchen operations, including food preparation, staff management, inventory control, and ensuring high standards of food quality and safety. This role is crucial for maintaining efficient kitchen operations and delivering exceptional pizza and related menu items to customers. Key Responsibilities Oversee daily kitchen activities, including prep, service, and closing procedures. Ensure all menu items are prepared according to recipes, portioning, and presentation standards. Enforce kitchen SOPs for cooking, sanitation, and safety compliance. Maintain all kitchen equipment and coordinate repairs as needed. Manage vendor orders, product rotation, and waste reduction practices. Responsible for ordering all food, chemicals, and disposables, ensuring accurate quantities, cost control, and timely delivery. Partner with the Director of Operations to meet food and labor cost targets. Maintain compliance with Health Department, OSHA, and company regulations. Demonstrate pizza-making skills, including dough handling, stretching, topping application, and baking. Ensure consistent execution of house dough formulas and fermentation processes. Train staff on proper pizza preparation techniques to maintain quality and uniformity. Monitor oven operations, including temperature control, rotation, and bake times, to ensure optimal product quality. Maintain high standards for pizza presentation, doneness, and flavor profile. Troubleshoot dough, oven, or production issues to prevent inconsistencies or delays. Staff Management & Training Recruit, train, and supervise BOH staff, fostering accountability and teamwork. Create and manage weekly schedules aligned with business needs and labor budgets. Lead pre-shift meetings and communicate effectively with FOH management. Conduct performance evaluations and issue coaching or corrective action when necessary. Provide ongoing training to maintain consistency, safety, and operational excellence. Quality Control Ensure all food meets company standards for flavor, presentation, and portion control. Conduct regular tastings and inspections to maintain consistency. Address and resolve any food quality or service concerns promptly. Inventory & Financial Management Manage inventory levels, ordering accuracy, and cost tracking. Review food and labor reports to maintain profitability and identify savings opportunities. Monitor and reduce waste through proper rotation and portioning practices. Health, Safety & Cleanliness Uphold sanitation and food safety standards at all times. Conduct regular deep cleans and ensure safe working conditions. Ensure compliance with all health and safety regulations. Menu Development Collaborate with the Director of Operations on menu updates and seasonal features. Maintain recipe accuracy and consistent portioning. Stay current on culinary trends and suggest creative improvements. Qualifications Experience: 2+ years as a Kitchen Manager in a full-service or pizza-focused restaurant. Knowledge & Skills: Strong culinary and operational background with an ability in pizza making Excellent leadership, organization, and communication skills Proven experience managing costs, inventory, and staff performance Ability to thrive in a fast-paced, high-volume environment Commitment to maintaining quality, safety, and consistency

Kitchen Manager Whiskey Licker Up AND PURPOSE: Responsible for directing, supporting and enforcing all tasks given by the Director of Food & Beverage, Whiskey Licker Up Saloon General Manager, and Directors of TLC Casinos/Magoos. Here is a list of examples which includes but not limited to the following: Develop menu concepts / recipes, estimating food requirements which includes food/labor costs, also plate presentation and standards. Responsible for establishing leadership, direction, and accountability for both front and back of-the-house Food & Beverage team members. ESSENTIAL FUNCTIONS AND RESPONSIBLITIES: Conducts self in a manner that reflects a positive and professional image for the brand Whiskey Licker including the company and companies affiliated. Display and encourage teamwork within the department which include front of house employees. Must be able to work a flexible schedule (as needed) including evenings, weekends and Holidays. Evaluate Staff and food products to ensure that quality standards are consistently met. Work with assistant kitchen managers to ensure that food production and service standards consistently exceeds the expectations of guests. Ensure promptness, freshness and quality of dishes in a timely manner. Cook and/or directly supervise the cooking of items and methods to ensure consistent quality of product and food service. Supervise kitchen staff, evaluate and oversee the job performance of all Team Members. Establish controls to minimize food and supply waste as well as theft prevention. Evaluate pars and rotation of stock to minimize cost and maximize freshness. Arrange for equipment purchases and repairs if needed. Provide training and professional development opportunities for all kitchen staff. Develop, coordinate and schedule routine health and cleanliness inspections in food and bar outlets. Ensure and maintain sanitation codes of Clark County Health Department by making daily and regular inspections of areas to observe quality of food preparation and service; food appearance, cleanliness and sanitation of production and service areas, product holding times and temps checked regularly, equipment and employee appearance are met to standard. Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints. Participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development. Ensure recipes and portion specifications are accurate and correctly followed. Assist managers as needed in areas such as plate presentation and special function menu planning. Prepare operational reports and analyses setting forth progress / adverse trends and make appropriate recommendations. Perform other related duties incidental to the work described herein; which includes disciplinary actions up to and including termination. Must attend all meetings deemed necessary by the Executive Management, General Manager, Human Resources, and Director of Food and Beverage. Requirements and Supervisory Responsibilities This position manages all kitchen employees and is responsible for the performance, management and hiring of the employees within that department. This Position also includes but not limited to the following: Proven working experience as a Head Chef, Executive Chef or Kitchen Manager Excellent record of kitchen management Capable of delegating multiple tasks Ability to spot and resolve problems efficiently Follow directives of Restaurant Manager and Kitchen Manager Ensure Product and Finished Items are of High Quality, meet the established specifications and are fresh and wholesome Capable of delegating multiple tasks Perform administrative tasks, taking stock of food and equipment supplies, and doing purchase orders. Keep up with cooking trends and practices. Leadership Skills, Problem Solving and clear communication (both written and oral) Regular communication with Restaurant Manager and Kitchen Manager Working knowledge of various computer software programs (Stratton Warren, InfoGenisis MS Office, etc. etc.) Supervisory Responsibility This position manages all employees of the department and is responsible for the performance management and hiring of the employees within that department Work Environment The work environment can be loud and busy. There are many kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors. Physical Demands The position requires employee (but is not limited) to stand for long periods as well as walk, bend and stoop. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, including close and distance vision. The position requires ability to use arms, hands and manipulate fingers to reach, stir, measure, pour, cut, chop, dice, decorate, etc. Position Type/Expected Hours of Work This position regularly requires long hours, holiday and weekend work. Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

The Food Services Director Certified Dietary Manager plans, organizes, develops, and directs the overall operations of food services to ensure daily provision of quality nutritional services in accordance with all applicable laws, regulations, and Life Care standards. Education, Experience, and Licensure Requirements CDM or State approved course in food services Current certification as a Certified Dietary Manager in applicable State. Must maintain an active certification in good standing throughout employment. One (1) year experience in post acute care food service Minimum two (2) years' supervisory experience Specific Job Requirements Make independent decisions when circumstances warrant such action Knowledgeable of practices and procedures as well as the laws, regulations, and guidelines governing functions in the post acute care facility Implement and interpret the programs, goals, objectives, policies, and procedures of the department Perform proficiently in all competency areas including but not limited to: patient rights, and safety and sanitation Maintains professional working relationships with all associates, vendors, etc. Maintains confidentiality of all proprietary and/or confidential information Understand and follow company policies including harassment and compliance procedures Displays integrity and professionalism by adhering to Life Care's Code of Conduct and completes mandatory Code of Conduct and other appropriate compliance training Essential Functions Test cooked food for taste, temperature, and smell Ensure menus are served as written and approved by Registered Dietitian Plan and direct food service staff to prepare and serve high quality food on time and at proper temperature for meals and snacks Ensure that the patient's physician ordered diets are prepared and served accurately at meals and snacks Order food, supplies, and equipment for food preparation and service, reviewing all deliveries of food for quality, proper amounts, and pricing Recruit, select, train, counsel, and supervise food service staff Complete nutrition documentation timely and accurately Participate in interdisciplinary patient care meetings involving nutrition Assist the Registered Dietitian in the collection of nutrition information and any other pertinent information Effectively manage and operate within budget Exhibit excellent customer service and a positive attitude towards patients Assist in the evacuation of patients Demonstrate dependable, regular attendance Concentrate and use reasoning skills and good judgment Communicate and function productively on an interdisciplinary team Sit, stand, bend, lift, push, pull, stoop, walk, reach, and move intermittently during working hours Read, write, speak, and understand the English language An Equal Opportunity Employer

YOUR MISSION (The Job Description) The Kitchen Supervisor position reports to Chef Xue management and is responsible for overseeing daily kitchen operations, managing staff, and ensuring food quality and safety standards are met. Key responsibilities involve staff training and scheduling, inventory and supply management, food preparation and presentation, and adherence to health and safety regulations. Additionally, the kitchen supervisor will handle cost control, menu assistance, and resolving operational issues to ensure efficiency.

Join the immersive world of ART, MUSIC & AMUSEMENT at AREA15, where the boundaries between reality and limitless creativity blur. Welcome to the "What's Next District.' As a barback across various restaurants at AREA15, your primary responsibility is to ensure excellent visitor service standards are met while staying in compliance and enforcing all applicable SNHD requirements. This role demands high-energy environments, strong communication skills The Barback should have an extensive knowledge of health code, policies and procedures and elevated customer service. RESPONSIBILITIES AND DUTIES: Pose for pictures, in uniform or designated (logo) apparel, for promotional activities. Participate and dress up in costumes for events, and/or themed parties. Participate and appear in marketing, publicity, or media materials. Assist with general service as assigned. Inspect and maintain assigned area. Support and maintain bartenders with a stocked bar or service well. Breakdown orders and place items in correct locations. Deliver food orders from the kitchen in compliance with SNHD standards to visitors rapidly and accurate. Communicate food orders or changes to chef and staff throughout shift. Consistently provides outstanding service to all guests, maintaining a professional demeanor, engaging in dialogue with everyone, and always upholding a warm, positive, and friendly attitude. Set up venue for full operation, ensure all supplies, product, and tools are fully ready for operations. Maintain a clean workstation abiding by SNHD standards, including washing and polishing glassware, flatware, and dishes. Responsible for assisting with setting kitchen up for full operations along with break down at the end of shift. Must communicate effectively with all levels of employees and visitors. Ability to stay organized, handle various projects at one time, follow up and make accurate decisions. Use the equipment such as a bar cart or a hand pallet jack to lift and transport items, such as kegs, garbage, ice, and pallets that could weight up to 400 lbs. or more during the shift. Inspect and maintain assigned area, including taking count for inventory, restock necessary product and supplies. Sort bottles and break down cardboard for recycling. Maintain a clean and hygienic workstation in accordance with Clark County health standards. Respond to guest concerns/complaints and correct errors or resolve complaints with a positive attitude. Maintain a professional, neat, and well-groomed appearance adhering to Company standards. Work various shifts, including nights, weekends, and holidays. Exhibit ART! (AREA15's service standards) at all times. Perform other duties as assigned.

The primary responsibility of the Manager - Food Hall is to oversee all aspects of all restaurants daily including staffing & training, financial results and quality of service. All duties are to be performed in accordance with departmental and The Venetian Resort Casino Resort's policies, practices, and procedures. The primary responsibility of the Manager - Food Hall is to oversee all aspects of all restaurants daily including staffing & training, financial results and quality of service. All duties are to be performed in accordance with departmental and The Venetian Resort Casino Resort's policies, practices, and procedures. Essential Duties & Responsibilities: * Manages daily operations, including staffing, service, scheduling, cleanliness, and overall restaurant quality. * Ensure the restaurants maintain the highest levels of quality and service. * Assist in the implementation of financial objectives relating to individual restaurant performance. * Assist in the hiring, training, and evaluation of Team Members to meet departmental standards and goals. * Oversee the assignment and evaluation of work, recommend personnel actions consistent with Team Member performance. * Oversee Team Member engagement and ensures guest service guidelines are in line with company objectives for exceptional guest service. * Work in conjunction and maintain strong relations with all outlet's partners and assist in maintaining all partner's standards. Additional Duties & Responsibilities: * Work in conjunction and maintain strong relations with the Beverage Team, assisting bar operations. * Work in conjunction and maintain strong relations with the Culinary Team, ensuring food quality, costs, and performance. * Assist with planning and participating in all mandatory Team Member meetings and training. * Delegate tasks and department assignments or projects, meeting deadlines related to those assignments. * Focus on achieving the goals or objectives of the department using available resources (Team Members and budgetary). * Ensure maintenance, cleanliness and compliance of each restaurant and follow all policies and procedures per SNHD requirements. * Ensures that the restaurant is operated within established budgets. * Safety is an essential function of this job. * Consistent and regular attendance is an essential function of this job. * Performs other related duties as assigned. Additional Duties & Responsibilities: Company Standards of Conduct All The Venetian Resort Team Members are expected to conduct and carry themselves in a professional manner at all times. Team Members are required to observe the Company's standards, work requirements and rules of conduct. Additional Duties & Responsibilities: Minimum Qualifications: * 21 years of age. * Proof of authorization/eligibility to work in the United States. * High School Diploma or equivalent. * Must be able to obtain and maintain a Non-Gaming registration, Food Handler Safety Training Card, Alcohol Awareness Card, and any other certification or license, as required by law or policy. * Ability to communicate clearly and effectively in English, both in spoken and written form. * 2 years' experience in Food and Beverage leadership position required, additional experience preferred. * Strong interpersonal skills with the ability to communicate effectively with guests and other Team Members of different backgrounds and levels of experience. * Must be able to work varied shifts, including nights, weekends, and holidays. Physical Requirements: Must be able to: * Lift or carry 50 pounds, unassisted, in the performance of specific tasks, as assigned. * Physically access all areas of the property and drive areas with or without reasonable accommodation. * Maintain composure under pressure and consistently meet deadlines with internal and external customers and contacts. * Ability to interact appropriately and effectively with guests, management, other team members, and outside contacts. * Ability for prolonged periods of time to walk, stand, stretch, bend, and kneel. * Work in a fast-paced and busy environment. * Work indoors and be exposed to various environmental factors such as, but not limited to, CRT, noise, dust, and cigarette smoke.

The Kitchen Manager is responsible for overseeing all aspects of the kitchen operations in a fast-paced environment. This role includes managing food preparation, supervising kitchen staff, controlling inventory, and ensuring high standards of food quality and efficiency. The Kitchen Manager ensures smooth kitchen operations during busy periods, maintains compliance with safety and sanitation regulations, and helps create a positive dining experience for customers. Compensation Benefits Medical Dental Basic Life Insurance (included with the dental plan) Vision Short-term Disability Combo plan covering accidents, hospitalizations, and critical illnesses Free on-site parking One free meal per shift Paid time off Eligibility to participate in a 401(k)-retirement plan (after 6 months of successful employment) Responsibilities Supervise and manage kitchen staff, including scheduling and training. Oversee food preparation, ensuring quality, portion control, and timely service. Maintain inventory levels and place orders with vendors. Ensure compliance with food safety, sanitation, and health regulations. Collaborate on menu development and optimize food cost management. Monitor kitchen expenses and work to minimize waste. Ensure kitchen cleanliness and equipment maintenance. Communicate effectively with front-of-house and management. Skills / Experience Must possess a valid Nevada Food Handler Card. Proven experience as a Kitchen Manager, Sous Chef, or similar role in a high-volume restaurant or pub. Strong leadership skills with the ability to manage, train, and motivate a diverse kitchen team. In-depth knowledge of food safety and sanitation regulations. Exceptional organizational skills and attention to detail. Ability to thrive in a fast-paced, high-pressure environment. Strong problem-solving and decision-making abilities. Experience with inventory management, food cost control, and vendor relations. Physical Requirements Ability to stand and walk for extended periods of time in a fast-paced environment. Ability to lift and carry up to 50 lbs. Frequent bending, reaching, and stooping to access supplies and equipment. Ability to handle high heat, steam, and busy conditions in the kitchen. Manual dexterity to operate kitchen equipment and tools safely. This job description is not an exhaustive list of all functions required for this position. Duties and/or responsibilities may be subject to revision to meet business needs. Core Values • Service - Personalized, warm, and consistent exceptional customer service. • Value - Committed to deliver quality products for affordable prices. • Growth - Promote personal development and professional growth for all team members. • Family - Foster a family-like environment with guests and team members alike. • Passion - Work with passion and enthusiasm every day.

Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable KITCHEN MANAGERS / HEAD CHEFS (Lead Staff). !! All lead staff will live on site at the job location - Room, Board, & Travel Expense Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership. This job requires initiative, leadership, hands-on self-reliance, and judgment. Duties & Responsibilities: Performs all duties toward the goal of providing excellent guest service in an efficient manner Develop effective schedules for the staff based on levels of business and budgetary guidelines Schedule and coordinate all side work for personnel Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation Maintain appearance and uniform standards Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation Work with the chef on duty in maintaining high standards of food presentation and sanitation Train and develop all FOH dining personnel Provide ongoing feedback to all service personnel concerning standards and performance Communicates with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation Frequently interact with diners for general feedback Ensures the dining hall is open and prepared 15 minutes prior to service Implements a check list system to facilitate the dining hall throughout the day. Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources Is knowledgeable of all menus and specifications Maintain constant follow up with dining hall standards Follow company standards for safety practices to minimize risk to self and others Responsible for daily reporting Effectively communicates with subordinates, co-workers, and supervisors Able to motivate and foster a positive work environment Attend related in-service training and staff meetings Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies Professionally Interacts with Campers, Staff, & Parents Control Inventory Place Orders Project Management Communication Upholds Wolfoods Standards of Service, & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Uses weights and measures to properly execute recipes Prepares all menu items and special request events Follows standardized recipes Ensures that production is accurate in timing, quantity, quality, and plating Actively lead in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production Estimate production needs, establishes par levels, orders adequate supplies, and maintains inventory Places accurate food orders ahead of time Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events Assists in developing and tasting recipes Assists in planning menu Recommend equipment purchases May act as a Front of House supervisor when necessary Qualifications & Experience: 4+ years Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Ability to Self-Motivate Able to both lead a team & take direction Must live on-site in a rural setting with the possibility of shared living spaces Ability to work under pressure in environments that are above/below average temperatures Must be able to stand for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend, stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certifications before start of camp (Company Sponsored) Minimum 6-day 70-hour work week Must be bale to cook from scratch Institutional and batch cooking experience - Highly Desired Ideal candidates are: Looking for seasonal, summer opportunities Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Job Description We are looking for a Kitchen Manager for PUB 365 who will be responsible for all back-of-house operations in a restaurant or food service establishment. ESSENTIAL DUTIES & RESPONSIBILITIES The Kitchen Manager will lead and train kitchen staff, ensure food preparation, quality and presentation of a variety of food items in broilers, ovens, grills, fryers and a variety of other kitchen equipment according to the restaurants standardized recipes. Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, health department policies and procedures. Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period. Portions food products prior to cooking according to standard portion sizes and recipe specifications. Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment. Prepares items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating. Ability to manage multiple tasks, prioritize effectively, and maintain a well-organized kitchen. Ability to communicate clearly and effectively with staff, suppliers, and other departments within the restaurant. Ability to identify and resolve problems quickly and efficiently, especially during busy periods. Follows proper plate presentation and garnish set up for all dishes. Monitor food quality, portion sizes, and plating to ensure consistency and compliance with health department standards. Maintain sanitation and safety standards in the kitchen area. Manage kitchen costs and keep weekly and monthly cost reports. Handle inventory management and ordering of food supplies and kitchen equipment. Handles, stores and rotates all products properly. Assists in food prep assignments during off peak periods as needed. Other duties assigned. EDUCATION & EXPERIENCE High school diploma or GED required. Must be able to communicate clearly and effectively. Be able to reach, bend and pull frequently and lift up to 40 pounds. Be able to work in a standing position for long periods of time. Work in a heated environment so as to different temperatures throughout the work shift. Must obtain a Southern NV Health Dept Food Handlers Certification (present card at interview): Health Card Information. Must have flexible work hours and be available to work mornings, nights, weekends, and holidays.