Kitchen manager jobs in Vineland, NJ

Job Description:The Kitchen Manager at Oyster House is responsible for overseeing all kitchen operations, ensuring the quality and efficiency of food production. This includes managing kitchen staff, maintaining inventory levels, and ensuring all food safety standards are met. The Kitchen Manager works closely with the management team to maintain operational efficiency, minimize waste, and ensure a high standard of food quality. Key Responsibilities & Accountabilities: Manage kitchen staff, ensuring proper staffing levels, training, and development. Maintain inventory levels, order supplies, and track food costs to ensure budget compliance. Ensure food safety standards and cleanliness are maintained at all times. Monitor food production to ensure quality, consistency, and efficiency. Develop schedules for kitchen staff and ensure all shifts are covered. Work with the management team to address any operational challenges, including supply chain issues or staffing concerns. Lead by example in providing hands-on assistance in food preparation and kitchen management. Qualification Requirements: Must be able to pass TSA federal background check to work in the airport. Minimum of 3 years of experience in kitchen management or a similar role, with a strong understanding of kitchen operations. Experience in purchasing, food cost control, and inventory management. Proven ability to lead and develop kitchen teams.

STATEMENT OF JOB: The Dining Services Director supervises all aspects of food service for the community, including hiring, training, supervising and evaluating staff. Maintains cleanliness of the kitchen, dining and storage areas and ensures equipment is clean and in good working order. The DSD receives consultation from a Registered Dietician. Responsibilities include but are not limited to: Policy/Procedures/Administration: Develops and maintains a working knowledge of all policies and procedures pertaining to the position, the department, and the personnel Must maintain a knowledge of current and updated health laws and regulations pertaining to city/county and state codes Directs and assists in the preparation and serving of meals to residents, employees, and guests Hires, trains, and supervises dining services staff to ensure proper preparation of food in compliance with policies and to ensure proper storage and handling of raw food and supplies Prepares monthly menus suitable to the dietary needs of the residents. Ensures the menus are followed and food is prepared and served in accordance with proper sanitation procedures and standards Ensures that meals are served on schedule and that there is no more than a fourteen (14) hour span between the end of the evening meal and the beginning of breakfast Ensures an evening snack of nutritional value is available to residents who desire the same Maintains copies of menus, as served for at least three (3) months Ensures that the food service area and all equipment exceeds sanitation requirements set forth by federal, state and local health regulations and meets the community standards Orders all raw food, supplies and equipment through approved vendors and keeps an accurate inventory Able to maintain quality standards and stay within budget for food, supplies, and labor hours Understands personnel policies and manages the food service department accordingly Controls food portions served and observes amounts consumed Prepares and posts menus in the kitchen Develops and maintains a preventative maintenance program for dining services equipment with the assistance of the Maintenance Supervisor Attends all required staff meetings and in-services Performs all duties as assigned

Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable Assistant Kitchen Managers / Sous Chefs (Culinary staff). !! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. 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. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Control Inventory Assist in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request items Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise kitchen personnel Actively engage in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production/leftovers Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events SAFE SPECIAL DIET AND ALLERGEN FOOD PREPARATIONS Assist in developing and tasting recipes Assist in planning menu Recommend equipment purchases May act as a Front of House supervisor in the absence of other Wolfoods staff Requirements: 2+ years High Volume Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Must work a Minimum 6-days 70-hours per week Must live on-site in a rural setting with the possibility of shared living spaces Must be able to stand for long periods of time Must be able to work 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 Certification before the start of camp (Company Sponsored) Must be able to cook from scratch Institutional and batch cooking experience - Highly Desirable 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 based on skill, experience and position. 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 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 Moorestown, NJ 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, train, and develop them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits Health Benefits Industry Standard Work Week (50-55 hour target) Attainable Bonus Program $65K - $75K Salary Equal Opportunity Employer Key Responsibilities Practice safety as priority #1 for your restaurant team and customers Maintain a high ratio of return customers through great service Oversee guest services and resolve issues Coach and develop restaurant employees to build a cohesive team Promote, demonstrate, and lead a memorable customer restaurant experience You will: Have a minimum of 2 years in Restaurant Management Show success in previous positions Be physically fit and able to regularly walk, climb, crouch and move up to 50 pounds at a time Be able to thrive in a quick paced environment Demonstrate outstanding leadership, communication, and training Have a stable work history Does this sound like you? We'd love to hear from you! Send your resume today!

Job Description Chef de Cuisine/Head Chef Popular Tavern & Restaurant, Reopening in Philadelphia, PA Salary: $65,000 - $75,000 + benefits, dining perks, etc. Job Qualifications: Proven experience in a professional kitchen, ideally with Sous Chef experience or higher Strong culinary skills with a focus on presentation and quality Excellent leadership and management skills Ability to work collaboratively with a team Passionate about food and fostering a positive workplace culture Capable of working under pressure and handling multiple tasks efficiently Knowledge of labor and COGS management is a plus Job Responsibilities: As the CDC/Head Chef, you will be expected to: Lead and inspire the culinary team to deliver high-quality, delicious tavern fare Collaborate with the Executive Chef and General Manager on menu development and improvements Oversee kitchen operations and ensure all culinary standards are met Manage kitchen inventory and ordering, ensuring cost control and proper stock levels Train and mentor junior kitchen staff and develop future leaders in the culinary team Ensure health and safety protocols are strictly adhered to, maintaining a clean and safe kitchen environment Work closely with the opening GM and Executive Chef to establish a strong kitchen brand Join us and become the vibrant CDC/Head Chef our team needs to shine! If you're eager to bring your culinary talents to a newly renovated, high-energy location, we want to hear from you. Please email your resume directly to ************************* for immediate consideration.

Sabrina's Café Core Values Integrity * Accountability * Passionately Committed * Family Driven * Enlightened Hospitality This isn't just your next job - it's your opportunity to be part of an amazing team that delivers on our promise to meet and exceed our guest's experience the moment they walk through our doors! We offer opportunities for growth and career advancement and consider our employees to be our greatest asset. The Kitchen Manager is directly responsible for executing and training all kitchen functions and systems, including food ordering/purchasing, food preparation, certification of all BOH stations and maintenance of quality standards to include recipe adherence; sanitation and hygiene. Must be able to train and develop, provide feedback on performance and create and deliver development plans for all BOH staff. This position reports to the GM of the restaurant and CDO of the brand. Responsibilities Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking, and serving standards Make personnel decisions, including interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate Provide orientation of company and department rules, policies, and procedures and oversee training of new kitchen employees Fill in where needed to ensure guest service standards and efficient operations Prepare all required paperwork, including forms (line checks, temp logs), reports, and schedules, in an organized and timely manner Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs Ensure that all products are ordered according to predetermined product specifications and received in the correct unit count and condition. Deliveries are performed following the restaurant's receiving policies and procedures Control food cost, usage and waste by following proper requisition of products from storage areas, recipe adherence, and waste control procedures Oversee and ensure that restaurant policies and employee performance appraisals are followed and completed on a timely basis Meet labor objectives through accurate schedule writing by knowing sales forecasts while ensuring that all positions are staffed as needed, and ensuring that appropriate staffing levels are always maintained Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any violations of company policies, rules, and procedures Own the training of kitchen personnel in the safe operation of all kitchen equipment and utensils Responsible for training/accountability of kitchen personnel in cleanliness and sanitation practices Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas Check and maintain proper food holding and refrigeration temperature control points Provide safety training per training program, lifting and carrying objects, and handling hazardous materials Qualifications A minimum of 3 years of experience in varied kitchen positions, including food prep, line cook, and expediter At least 2 years of experience in a similar leadership capacity Must be able to professionally communicate clearly with all managers and kitchen and dining room personnel Be able to reach, bend, stoop and frequently lift up to 50 pounds Display the required leadership, food spec & culinary skill set to effectively lead every shift from open to close Must be very hands on and have the physical stamina to be in a standing position for long periods of time We Offer: A daytime schedule with no night shifts ever Competitive pay and benefits including health & PTO Opportunities to advance 401K Program Tuition Reimbursement

About the role The Kitchen Manager at WinKitchen is responsible for overseeing all kitchen operations, ensuring the quality and efficiency of food production. This includes managing kitchen staff, maintaining inventory levels, and ensuring all food safety standards are met. The Kitchen Manager works closely with the management team to maintain operational efficiency, minimize waste, and ensure a high standard of food quality. What you'll do Kitchen Operations & Staff Management Oversee daily kitchen operations, including food preparation, service, cleanliness, and safety. Support and assist kitchen staff on the line and during peak hours as needed. Manage kitchen staff: hiring, scheduling, training, coaching, and performance management. Lead and facilitate daily pre-shift meetings and staff communications. Coordinate and document employee training (e.g., ServSafe, harassment, product knowledge). Handle payroll processing, timecard approvals, and maintain attendance tracking. Prepare and post employee schedules in alignment with labor forecasts and payroll budget. Food Safety, Sanitation & Compliance Ensure compliance with all food safety regulations, TSA requirements, and company/Marketplace policies. Maintain a safe and sanitary environment across all areas: front line, prep, and storage. Ensure completion of all cleaning tasks and maintenance procedures per Standard Operations Manual. Verify that temperature and waste logs are completed daily (AM/PM). Conduct regular equipment inspections to ensure preventative maintenance is completed. Inventory & Cost Control Maintain accurate inventory levels and track food costs. Oversee receipt of inventory orders: reconcile deliveries, enter items into POS, and file packing slips. Submit monthly inventory reports and generate invoices for airline vouchers and catering orders. Analyze sales and inventory data to recommend menu promotions and support staffing decisions. Cash Handling & Financial Oversight Adhere to and ensure compliance with company cash handling policies. Count Safe funds and deposits on daily basis. Verify cash register drawers, make change, and prepare bank deposits. Serve as the primary contact for armored car service for cash pickups. Customer Service & Issue Resolution Address and resolve staff and customer concerns not escalated to management. Manage catering operations including staffing, fulfillment, and client communications. Handle administrative tasks, special events, and vendor coordination. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Minimum of 3 years of experience in kitchen management or chef-level leadership. Experience with Asian cuisine is a plus. Must pass a TSA federal background check to work in the airport. Proven experience in inventory control, cost analysis, and purchasing. ServSafe Certification required. Strong leadership, team-building, and communication skills. Ability to work hands-on in a fast-paced, high-volume environment. Familiarity with POS systems, digital inventory/order management platforms, and recipe management/food costing software is a plus. Physical Requirements Prolonged periods standing and walking. Must be able to access and navigate all areas of restaurant. Must be able to lift up to 25 pounds at times. May be required work in excessive heat and cold in association with the kitchen environment.

Job Description Salary: $90,000 - $95,000 Other Forms of Compensation: 5% bonus eligible With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies - Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry's future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. Job Summary: The Director of Dining Services is the strategic business leader of the community's food and beverage/culinary operation ensuring resident and client satisfaction by providing a consistently high-quality product and best-in-class hospitality, while also meeting financial goals and driving a positive work environment. You will oversee the development and implementation of departmental strategies and ensures implementation of the Compass Community Living's service strategy as well as be the face of the company. Leading Food & Beverage Operation: Develop and implement overall operating strategy that is aligned with the Compass Community Living and client business strategy, disseminates the vision within the community so all team members understand expectations. Must have an entrepreneurial approach and take full ownership of driving desired outcomes as if the business owner and hold the on-site leadership team accountable for demonstrating desired service behaviors. Ability to quickly evaluate personnel, operations, and culinary situations and make appropriate recommendations to person(s) involved. Maintain a professional and positive demeanor with a high level of resilience during stressful periods, have an ability to adapt and problem solve when required. Perform daily walk-through to ensure full compliance with Department of Health regulations and Compass Group standards. Directs and conducts safety, sanitation, and maintenance programs. Ensures that regular, ongoing communication occurs in all areas of food and beverage by leading pre-meal briefings and staff meetings. Advise and update the executives, supervisors, co-workers, and subordinates on relevant information in a timely manner by telephone, in written form, e-mail, or in person. Business and Financial Competence: Understanding market dynamics, enterprise level objectives and important aspects of Compass Community Living's business to accurately diagnose strengths and weaknesses, anticipate opportunities and risks, identify issues, and develop strategies and plans. Aligning individual and team actions to drive business results. Capability to recognize and understand P&L drivers for the purpose of analyzing and evaluating results, identifying opportunities, and put plans into action to deliver expected results. Develops overall budget and operates the account in accordance with the approved budget, while providing the client with the maximum value for the dollars spent. Coaches and supports team to optimally manage wages, food & beverage cost, and controllable expenses (e.g., restaurant supplies, uniforms, etc.) Reviews financial reports and statements to determine how the account is performing against budget. Works with team to resolve areas of concern and develops strategies to improve the department's financial performance. Ensuring Exceptional Customer Service: Understand the client's business model to prioritize what is most important to their residents. Be visible within the community to build and maintain excellent relationships with residents, staff, and other departments within the community to be seen as a member of the client's management team. Review resident satisfaction results and other data to identify areas of improvement, share feedback with all team members to ensure resident and client expectations are met, and take appropriate corrective when needed to deliver desired outcomes. Improves service by communicating and assisting individuals to understand resident needs, providing mentorship, feedback, and individual coaching when needed. Stays aware of market trends and introduces new food and beverage products to meet or exceed resident expectations, generate increased revenue, and ensure client satisfaction. Empowers employees to provide excellent service that exceed resident and client satisfaction. Team Building & Management: Regularly lead team member meetings. Create a positive work environment by serving as a role model to demonstrate appropriate behaviors, make each person feel important and motivated to deliver a best-in-class hospitality experience for our residents. Establishes goals including performance goals, budget goals, team goals, etc. Solicits employee feedback, applies an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Identifies the developmental needs of others, coach, and mentor team members by providing feedback and training to achieve performance objectives and reach their fullest potential. Ability to cross-train abilities for all skills, promotes the professional growth and development of the entire team. Ability to find, train, and retain talent starting with behavioral based interviewing. Hires food & beverage leadership team members who demonstrate strong functional expertise, creativity, and entrepreneurial leadership to meet the business needs of the operation. Ensures employees are treated fairly and equitably. Empathetic leader while still being able to hold self and team members accountable. Preferred Qualifications: B.S. Degree in Food Services Technology/Management or related field; or A.A. Degree plus four years of directly related experience preferred. Five to seven years of direct foodservice operational management experience with inventory and purchasing knowledge and control. Strong knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Previous P&L accountability or contract-managed service experience is desirable. Strong supervisory, leadership, management, and coaching skills Strong communication skills, both written and verbal Ability to communicate on various levels to include management, client, customer, and associate levels. Excellent financial, budgetary, accounting, and computational skills Proficient computer skills to include various computer programs, Microsoft Office programs, e-mail, and the Internet. ServSafe Certified Apply to CCL today! CCL is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at CCL are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. CCL maintains a drug-free workplace. Req ID: 1448984 CCL Hospitality Group JULIA KOWALSKI [[req_classification]]

Kitchen Manager Job Type: Full-Time, Salaried (Exempt) Salary: Starting at $55,000 annually PRESS START to join our team and level up your skills! We're all about classic arcade games, craft beer (tap fresh, no cans or bottles), and loud fun. We built it this way. Barcade is hands-on by design. Since opening our first location in an old metal shop in Williamsburg, Brooklyn in 2004, we've grown to nine locations across six states, all still owned and operated by the original co-founders. Barcade is hiring a Kitchen Manager to lead back-of-house operations with a hands-on approach. You'll partner with the General Manager to manage inventory, uphold food safety standards, and keep the kitchen clean, sharp, and running smoothly. You'll also be managing the kitchen directly from the kitchen, working the line, running expo, and setting the tone for your team every shift. Kitchen Manager: What You'll Do Service leadership: Run the line and expo when needed. Keep service smooth, timing sharp, and the staff focused. Inventory & ordering: Manage weekly orders, track inventory, and control waste. Food safety & cleanliness: Ensure health department compliance and daily sanitation standards. Cost control: Monitor food and labor costs and make operational adjustments as needed. Menu execution: Maintain recipe consistency and help develop specials in coordination with the Culinary Director. Scheduling: Build BOH schedules based on business volume and labor targets. Team development: Hire, train, coach, and lead a high-performing kitchen team. Collaboration: Partner with FOH and the GM to align on events, prep, communication, and execution. Communication: Lead with clear communication, update your team on changes, and create a kitchen where everyone knows the play. What You'll Need to Succeed At least 2+ years of experience as a kitchen manager in a full-service or high-volume setting Ability to lead in a fast-paced, ticket-driven kitchen during nights, weekends, and holidays Strong leadership experience including staff supervision, scheduling, and performance management Proficiency in line work, prep, station setup, and recipe execution Experience with inventory management, vendor communication, and cost control Knowledge of local food safety regulations, inspections, and cleaning protocols Ability to lift up to 60 lbs and work on your feet for 8 - 10-hour shifts Strong interpersonal and communication skills across teams and departments The Perks Salary range: starting at $55,000 annually, with eligibility for a quarterly bonus after successful training Paid time off Medical, dental, and vision insurance 401(k) plan Employee discount on food and beverage The Original Arcade Bar Barcade is the originator of the arcade bar concept and the largest operator of arcade bars in the United States. Barcade locations feature 40 to 75 video games and pinball machines mostly from the classic period of the 1980s as well as 24 American craft beers on draft. In addition to beer, Barcade locations offer a full bar with craft spirits and cocktails and creative variations on classic pub food. All Barcade locations are certified green by the Green Restaurant Association, a national non-profit organization that recognizes and certifies environmentally responsible restaurant and bar operations. Barcade is proud to be an Equal Opportunity Employer. We're committed to building a diverse and inclusive team and do not discriminate based on race, color, religion, national origin, sex, gender identity, sexual orientation, age, disability, genetic information, marital status, veteran status, or any other protected category under applicable law. Barcade participates in E-Verify to confirm the identity and employment eligibility of all new hires. All employment offers are contingent upon the successful completion of Form I-9 and E-Verify verification.

Stable leadership role with weekly pay, PTO, and a supportive neighborhood tavern kitchen. Job Code: 22 About the Opportunity A well-established, family-owned neighborhood tavern in Eastampton, NJ is hiring a full-time Kitchen Manager to lead back-of-house operations. This role is ideal for a BOH leader who values consistency, teamwork, and a respectful kitchen culture while running a busy scratch kitchen. The kitchen is known for fresh seafood, steaks, and made-from-scratch dishes, served in a community-focused tavern environment with supportive ownership. Why You'll Want This Job $65,000-$70,000 per year Paid weekly Paid time off Quarterly bonus opportunities Employee dining discounts Free parking Stable, full-time schedule in a neighborhood restaurant Professional, respectful BOH culture Schedule Full-time 5 days per week Nights and weekends required What You'll Do Lead daily back-of-house operations in a busy neighborhood tavern Manage ordering, receiving, vendor communication, and inventory Maintain food quality, recipe accuracy, and portion consistency Uphold food safety and sanitation standards (ServSafe preferred) Train, schedule, and motivate a BOH team of 5-10 employees Keep the kitchen organized, efficient, and guest-focused What You Bring Prior BOH leadership experience (Kitchen Manager, Chef, Sous Chef, or Lead Line Cook) Strong scratch-kitchen and recipe execution skills Experience with inventory, ordering, and food cost awareness Calm, organized, and respectful leadership style Ability to lift 50 lbs and stand for long shifts Reliable work history and professional communication How to Apply Please submit: Your resume Your full name and current contact information Three professional references (supervisor emails required) Requirements: Must be legally authorized to work in the U.S. Reliable transportation required.

Join the #1 Senior Living company to work for in our area! Wesley Enhanced Living is ranked by our employees as the top PA-based aging services company on the Fortune Best Workplaces in Aging Services list. We are certified as a Great Place to Work year after year. And there's a good reason for that. Our employees love where they work because of our supportive culture and a workplace that makes you feel welcome and valued. There's a strong family bond between our staff and residents like none other. Our employees are proud to work here, make a compelling difference in the lives of our residents, and often say: ‘It's not just a job'! Job Summary: The Chef Manager is primarily responsible for all kitchen staff performance including the daily supervision and retention of cooks and utility workers. Type : Full-Time Shift : Various shifts Pay rate : Up to $33/hr! Essential Responsibilities: Interview, hire, and train all kitchen and utility staff. Develop programs to provide cross training, enhance professional skills, and provide staff development opportunities. Complete employee appraisals and developmental action plans for all kitchen staff. Hold regular in-services for employee training in use of new equipment, methods, and food products. Establishe recipes, menus and guidelines for Cooks. Work with the Community Dietician to ensure residents special diets are available as prescribed by the Dietician in order to assure good resident health. Related Experience: Minimum 5 years experience cooking experience required. 1-2 years of experience as a Chef in a restaurant setting. Previous Health Care Food Service experience preferred. Education or Degree Requirements: High School Graduate or Equivalent. Graduation from an accredited secondary (voc tech) culinary program, or post secondary training or graduation from a culinary training program Licenses, Certifications, Registrations: ServSafe Certification Our benefits and workplace flexibility are top-notch and include: Competitive Pay Professional Development and Advancement opportunities Health, Dental, & Life Insurance 401(k) plans with generous match Tuition Reimbursement Daily Pay We welcome your application and invite you to visit: *********** to learn more about our organization. An Equal Opportunity Employer | A Mandatory Influenza Vaccine Employer A Drug-Free Workplace.

Full-time Description The Bar Manager plays a vital role in supporting the daily operations of the restaurant, assisting in managing personnel, ensuring exceptional service standards, and maintaining a high-quality guest experience. You will work closely with Management to oversee all aspects of operations, including sales, service, health & sanitation, and product quality. As a Bar Manager, you will help guide the team, ensure proper training, and contribute to achieving financial and operational goals. The role will have a strong emphasis on sales generation and promoting the bar. Key Responsibilities: Sales Generation Develop and implement sales-driven promotions Collaborate with marketing to generate, promote, and lead events and activations in the space Foster customer loyalty and brand recognition in the area Reinforce existing and develop new partnership opportunities Leverage social media and digital platforms to expand the reach to new and uncaptured customer bases Operations Support & Team Leadership Assist the General Manager in overseeing daily restaurant operations, ensuring smooth and efficient service. Maintain high standards of hospitality and service at all times Participate in daily staff meetings Assist in the hiring, onboarding, and ongoing training of team members. Participate in team development by coaching employees and promoting a positive and collaborative work environment Ensure adherence to company policies Help with the execution of operational procedures for both front-of-house and back-of-house staff Sales & Service Help implement and execute marketing, promotional, and event strategies to increase guest engagement and drive sales Support the management of the restaurant's beverage program, assisting in inventory tracking and ordering processes Ensure consistent service standards are maintained across both front-of-house and back-of-house operations Assist in the setup, execution, and post-event follow-up for restaurant events Support guest outreach efforts and manage any service recovery actions needed to maintain customer satisfaction Health & Sanitation Assist in ensuring that all team members are properly certified and adhere to health and safety guidelines Support the General Manager in maintaining health and safety compliance, including coordinating with pest control and reporting any issues promptly. Inventory & Financials Assist inventory tracking, ordering, and receiving Assist financial tracking efforts reviewing performance against budgeted goals Benefits: Competitive salary with bonus incentives tied to sales generation and event management. Health, dental, and vision benefits. Opportunities for professional growth within the company. Employee discounts and other perks. Requirements 4+ years of bar management experience 2+ years of bar promoting and event management experience preferred Strong leadership skills with the ability to motivate and guide a team effectively Excellent communication and interpersonal skills, with a customer-focused mindset Strong organizational skills and the ability to multitask in a fast-paced environment Proficient with restaurant management systems (Toast, 7Shifts, etc.) and Google Suite Must be ServSafe certified (or willingness to obtain certification) Salary Description $70,000-105,000+

Introduction Join our Team! Now offering $10,000 Signing Bonus! Start a new career in Public Safety, and be eligible for a $10,000 Signing bonus! Make a Difference Everyday! The Delaware Department of Correction (DOC) recognizes its employees as a highly valued resource and are offering Monetary Recruitment Incentives to new DOC employees in accordance with the DOC Employee Signing Bonus Program. The program provides recruitment incentives as follows: Sign-On Bonus - $10,000 to new Cadets paid in installments. Out of State Correctional Officer Pay - Upon successful completion of the Correctional Employee Initial Training (CEIT) course, employees who have equivalent work experience from another Department of Correction agency may be placed on the salary step table with up to 10 qualified years of experience. NOTE: This program is administered by the Department of Correction Bureau of Administrative Services. The program may be terminated by the Department of Correction at any time with or without notice. Summary Statement This level is responsible for directing food service activities from preparation to distribution for a food service operation at a secure facility(ies). Essential Functions Essential functions are fundamental, core functions common to all positions in the class series and are not intended to be an exhaustive list of all job duties for any one position in the class. Since class specifications are descriptive and not restrictive, incumbents can complete job duties of similar kind not specifically listed here. Applies food service principles, practices and methods governing food preparation activities such as food handling, proper storage and temperature control, cleaning of kitchen equipment and utensils to comply with safety and sanitary standards. Instructs inmate food service workers in the operation of various commercial kitchen equipment such as dishwashers, ovens, toasters, meat slicers, choppers, deep fryers, food processors, steam pots, blenders, and mixers. Instructs inmates/youth food service workers in food preparation, cooking, safe food and storage handling. Supervises inmates/youths in their kitchen assignments, directing their activities and establishing a positive working relationship. Maintains a positive supportive relationship with youth/inmates food service workers through appropriate use of active listening skills in providing guidance as needed. Prepares and cooks meals. Maintains control of kitchen utensils, tools and equipment. Enforces rules, regulations, policies and procedures of the institution and the department in the maintenance of discipline, order, security and housekeeping of assigned locations and staff. Enforces personal hygiene rules for inmate/youth food service workers to maintain sanitary standards. Prepares various reports and maintains accurate records. Attends various Department approved training courses. Job Requirements JOB REQUIREMENTS for Correctional Officer/Youth Rehab Food Service Director I Applicants must have education, training and/or experience demonstrating competence in each of the following areas: Possession of a Serve Safe Certification. Three years experience in proper safety, storage and sanitation standards for food items. Six months experience in food service management such as prioritizing and organizing food service activities, large scale menu planning, pricing and cost control, procurement and inventory control. Six months experience in staff supervision which includes planning, assigning, reviewing, and evaluating the work of others. Knowledge of developing policies or procedures. Possession of a valid Driver's License (not suspended, revoked or cancelled, or disqualified from driving). Additional Posting Information Selected incumbent's annual base starting salary is $40,380. Upon successful completion of the Correctional Employee Initial Training (CEIT) course, and after being assigned to a facility, the salary will increase to $45,000. Additionally the incumbent will be eligible for a 5% shift differential if he/she works four or more hours between the hours of 6:00 p.m. and 8:00 a.m. The Correctional Employee Initial Training (CEIT) program is approved by the Veterans Administration of Delaware State Approving Authority for the training of Veterans. DOC Special Requirement: Prior to institutional assignment, candidates must successfully complete all phases of an eleven- week Correctional Officer Basic Course. This course is administered by the Department of Correction Steven R. Floyd Sr. Training Academy. Coursework includes physical, classroom and hands-on training. Instruction is provided in the areas of inmate supervision, defensive tactics, riot control, weapons, report writing and emergency medical training. Employees in a Correctional Officer (CO) series position will be eligible to retire under the provisions of HB363 if, at the time of retirement, they have completed twenty-five (25) years of pension creditable State service, and with at least twenty (20) of those years of pension creditable service as a CO series classified position. Conditions of Hire Upon a conditional offer, the applicant must undergo a pre-employment base line two step tuberculin skin test (TST) as part of the hiring process. DOC: For admission to the State of Delaware Department of Correction Academy applicants who are made a conditional offer of employment shall be required to successfully complete a criminal background check, physical ability test to demonstrate fitness for duty, an approved psychological examination, pre-employment drug test and medical examination. The recruiting agency requires the applicant to pay for the medical examination as part of the conditional offer of hire. Applicants must be legally authorized to work in the United States. The State of Delaware Executive Branch participates in the Federal E-Verify system where the State will provide the federal government with each new hires Form I-9 information to confirm that you are authorized to work in the U.S. For more information refer to our job seeker resources. This position is a classification organized under an exclusive bargaining representative (labor organization) that has been elected by employees as their representative for collective bargaining and other applicable terms and conditions of employment, in accordance with Title 29, Chapter 59 and Title 19, Chapter 13 and 16. This position is covered by a collective bargaining agreement based on its individual terms. Selection Process The application and supplemental questionnaire are evaluated based upon a rating of your education, training and experience as they relate to the job requirements of the position. It is essential that you provide complete and accurate information on your application and the supplemental questionnaire to include dates of employment, job title and job duties. For education and training, list name of educational provider, training course titles and summary of course content. Narrative information supplied in response to the questions must be supported by the information supplied on the application including your employment, education and training history as it relates to the job requirements. Once you have submitted your application on-line, all future correspondence related to your application will be sent via email. Please keep your contact information current. You may also view all correspondence sent to you by the State of Delaware in the “My Applications” tab at Delaware State Jobs. Accommodations Accommodations are available for applicants with disabilities in all phases of the application and employment process. To request an auxiliary aid or service please call **************. TDD users should call the Delaware Relay Service Number ************** for assistance. The State of Delaware is an Equal Opportunity employer and values a diverse workforce. We strongly encourage and seek out a workforce representative of Delaware including race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression.

Working at Pizza Hut is about making hungry people happy. Its about being independent and having fun, making new friends, and earning extra cash. If youre ready to take the next step in your career in restaurant management, our Shift Manager position is the right place to do it. Working as a Shift Manager will let you develop your management skills while still having the time to do the things you enjoy. Youll benefit from our training and career opportunities and receive reward and recognition for your efforts. And a world of opportunity. Starting pay is $16.00 plus we offer medical, dental, 401 (k), PTO, and PSL benefits. RequiredPreferredJob Industries Other

The Restaurant Barback is responsible for keeping bartenders supplied with ice, mixers, liquor and beer as well as clean glassware. Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Assists with opening and closing duties, such as restocking the bar with garnishes, straws, and napkins, ensuring bartenders have clean towels, glassware, etc. Ensures the bar is well stocked with ice, liquor, wine, and beer. Keeps the bar clean by wiping down surfaces, sweeping and mopping, removing soiled glassware, scrubbing coolers and storage areas, and emptying trash receptacles. Ability to learn about menu items and memorizing cocktail recipes. Take orders, prepare drinks, bus tables, open tabs, and process payments during busy peak hours. Communicate with guests using clear and enthusiastic words, tone and body language at all times. Make guests feel appreciated through barback's actions. Monitor and ensure that no guest receives more than the allowed number of specific drinks. Report to work in a neat and clean uniform. Well-groomed hair and personal hygiene are essential. All guests must be treated in a manner to ensure their complete satisfaction. Always strive to exceed guests' expectations. Performs other duties as directed. Weekly attendance to Aloha Culture Meeting. Competencies Communication Proficiency. Guest Focus. Organizational Skills. Stress Management/Composure. Time Management. Supervisory Responsibility This position has no supervisory responsibilities. Work Environment This job operates behind the bar and may be working in close proximity to team members. The noise level in the work environment can be loud. Hazards may include, but are not limited to, cuts, slipping and tripping. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to talk and hear. This position is very active and requires standing, walking, bending, kneeling, stooping and crouching. The position may require lifting of products weighing up to 50 pounds. PHYSICAL ENVIRONMENTAL DEMANDS: Stand- Over 3/4th of the time Walk- Over 3/4th of the time Sit- Under 1/3rd of the time Use hands to fingers, handle or feel- Over 2/3rd of the time Reach with arms and hands- Over 2/3rd of the time Climb or balance- Up to 1/3rd of the time Stoop, kneel, crouch or crawl- Up to 2/3rd of the time Talk or hear- Over 2/3rd of the time Lift minimum of 5lbs.- 50 lbs.- Over 1/3rd of the time Adherence to all policy and procedures delineated in the ICONA Handbook Position Type/Expected Hours of Work This is a full-time position. This role requires forty plus hours to include nights, weekends, and holidays. Travel No travel is expected for this position. Required Education and Experience High school diploma or equivalent required. Must be of legal age according to state regulations to serve alcohol. Prior restaurant experience. Additional Eligibility Qualifications Compliant with state Alcoholic Beverage Control regulations. 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. View all jobs at this company

About the Role: To effectively supervise and manage all kitchen operations; optimizing profits by controlling food costs, production, labor and increase sales through food quality, speed of service and accurately prepared food. Responsibilities: Manages operations during scheduled shifts that include daily decision-making, staff support, guest interaction, scheduling, planning while upholding standards, product quality and cleanliness. Maintains an accurate and up-to-date manpower plan of staffing needs. Prepares schedules and ensures that areas of responsibility are staffed properly for all shifts. Staffs, trains and develops hourly Team Members through ongoing feedback, establishment of performance expectations and by conducting performance reviews on a regular basis. Carefully observes kitchen operations and addresses any issues out of alignment promptly and directly Identifies operational opportunities to build sales and control costs; develop and implement plans to address opportunities Manages inventory efficiently, accurately, and in a cost-effective manner Ensures food quality by maintaining high levels of cleanliness, organization, storage, sanitation of food products. Coaches and develops talent Demonstrates responsibility for purchasing, receiving and storing food products, inspection of local suppliers, use of correct products and proper par levels to minimize food waste and optimize food cost. Fosters open communication with kitchen and FOH staff In the absence of the General Manager and as acting Manager on Duty, oversees the entire restaurant operation QUALIFICATION REQUIREMENTS Must be able to pass TSA federal background check to work in the airport College coursework with Bachelor's Degree preferred Minimum of 3 years of experience as a kitchen manager or restaurant manager with extensive knowledge of restaurant operations preferred. Prior experience in purchasing and production Previous kitchen experience required.

Sabrina's Café Core Values Integrity * Accountability * Passionately Committed * Family Driven * Enlightened Hospitality This isn't just your next job - it's your opportunity to be part of an amazing team that delivers on our promise to meet and exceed our guest's experience the moment they walk through our doors! We offer opportunities for growth and career advancement and consider our employees to be our greatest asset. The Kitchen Manager is directly responsible for executing and training all kitchen functions and systems, including food ordering/purchasing, food preparation, certification of all BOH stations and maintenance of quality standards to include recipe adherence; sanitation and hygiene. Must be able to train and develop, provide feedback on performance and create and deliver development plans for all BOH staff. This position reports to the GM of the restaurant and CDO of the brand. Responsibilities Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking, and serving standards Make personnel decisions, including interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate Provide orientation of company and department rules, policies, and procedures and oversee training of new kitchen employees Fill in where needed to ensure guest service standards and efficient operations Prepare all required paperwork, including forms (line checks, temp logs), reports, and schedules, in an organized and timely manner Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs Ensure that all products are ordered according to predetermined product specifications and received in the correct unit count and condition. Deliveries are performed following the restaurant's receiving policies and procedures Control food cost, usage and waste by following proper requisition of products from storage areas, recipe adherence, and waste control procedures Oversee and ensure that restaurant policies and employee performance appraisals are followed and completed on a timely basis Meet labor objectives through accurate schedule writing by knowing sales forecasts while ensuring that all positions are staffed as needed, and ensuring that appropriate staffing levels are always maintained Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any violations of company policies, rules, and procedures Own the training of kitchen personnel in the safe operation of all kitchen equipment and utensils Responsible for training/accountability of kitchen personnel in cleanliness and sanitation practices Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas Check and maintain proper food holding and refrigeration temperature control points Provide safety training per training program, lifting and carrying objects, and handling hazardous materials Qualifications A minimum of 3 years of experience in varied kitchen positions, including food prep, line cook, and expediter At least 2 years of experience in a similar leadership capacity Must be able to professionally communicate clearly with all managers and kitchen and dining room personnel Be able to reach, bend, stoop and frequently lift up to 50 pounds Display the required leadership, food spec & culinary skill set to effectively lead every shift from open to close Must be very hands on and have the physical stamina to be in a standing position for long periods of time We Offer: A daytime schedule with no night shifts ever Competitive pay and benefits including health & PTO Opportunities to advance 401K Program Tuition Reimbursement

Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable FOOD SERVICE OPERATIONS DIRECTORS. IS NOT LOCAL. You will be living abroad on-site for the term of the contract. This is a HANDS-ON & demanding position!! 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: Perform 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 Communicate 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 checklist 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 Follows 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 Interact with Campers, Staff, & Parents Control Inventory Place Orders Project Management Communication Uphold Wolfoods Standards of Service, & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Use weights and measures to properly execute recipes Prepare all menu items and special request events Follow standardized recipes Ensure 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 Assist in developing and tasting recipes Assist in planning menu Recommends equipment purchases May act as a Front of House supervisor when necessary Qualifications & Experience: 4+ years Commercial Kitchen Experience in a Lead Role Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to Self-Motivate High Level Computer Literacy Recognize and Uphold Health Department Standards Able to both lead a team & take direction Minimum 6-day work 70-hour week Must live on-site in a rural setting with the possibility of shared living spaces Must be able to stand for long periods of time Must be able to lift and carry 50 pounds Must be able to bend, stretch, and reach for extended period of time Must be ServSafe Manager Certified Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Ability to work under pressure in environments that are above/below average temperatures Must be able 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.

Catering Manager Fast Casual BBQ Brand Dover, DE $50-65K + Incentives, Benefits, PTO, 401K, etc. Our company is searching for a Catering Manager with the ability to build sales and provide excellent service to all customers. If this sounds like the career for you, apply today at our location in Dover, DE! Opening our doors in the early 2000's we have now grown to have over 40 locations in multiple states! We went on a mission across the United States to find the best flavors of BBQ and make it our own. We know that a perfect occasion doesn't happen automatically and knowing that our Catering Manager will have the opportunity to lead a team of professionals to make sure the customer's needs are met. Our company is looking for a Catering Manager that can build long-term relationships with each of our customers. If this sounds like the career you have been looking for, apply today at our location in Dover, DE! Title of Position: Catering Manager Job Description: Our Catering Manager plays a dynamic role in our business by assisting our customers. We plan and host parties at home or celebrations in offices by arranging to have our menu items, heating equipment, and relevant party supplies prepared for the event. This professional will meet with the customer to organize the details of the function and will ensure operational compliance with health and fire regulations regarding food preparation and serving. The Catering Manager will report the progress of the caterings to the General Manager as needed and will be responsible for coordinating with additional departments and will investigate and resolve issues regarding food quality or service. Benefits: Competitive Starting Salary + commission Advancement Opportunities Medical, Dental & Vision Insurance Work/ Life Balance Paid Time Off High Earnings Potential 401K Qualifications: The Catering Manager is preferred to have high volume restaurant management experience of at least 3 years A passion for mentoring and developing others is a must for the Catering Manager A solid track record in achieving financial results is a must for the Catering Manager The Catering Manager must be extremely guest orientated with the highest degree of honesty and integrity The Catering Manager must be hands on Being able to travel throughout the area is a must for the Catering Manager Apply Now - Catering Manager located in Dover, DE $50-65K + Incentives, benefits, etc.