Kitchen manager jobs in Warwick, RI - 1,222 jobs

Wage Rate $70,000/yr Are you looking for a career with premium benefits and the potential for growth? At Trinity Services Group, we have created something special, a better place to work and grow. Many employees start just expecting a paycheck but end up with a rewarding career. We provide exceptional training and a clear career path. We are proud to be a military and veteran friendly employer. About This Position The Food Service Director plans, directs and coordinates the activities associated with running a single site, stand‑alone food service operation in a facility with only one kitchen and less than 1,000 inmates/beds. This position oversees the operational and financial responsibilities for the kitchen and supervises an Assistant Food Service Director and/or a team of Food Service workers and/or cooks who are involved with the preparation, serving and clean‑up of food in a secure correctional facility. Our ideal Food Service Director excels at the following: Passionate about food and service Has a solid understanding of food handling regulations Desire to always learn more Ability to work as a team member, as well as independently Ability to multi‑task and adapt to changes quickly Dependable and flexible A strong leader and coach Essential Functions/Core Responsibilities Supervise, train, and instruct team members and/or inmates in general food service practices, including the preparation, cooking, and serving of food Oversee the appropriate quantities of food are prepared and served according to facility or site plan Hires, orients, trains and issues corrective action (when applicable) to team members Review and approve payroll on a bi‑weekly basis Building and maintaining positive connections with clients by regularly communicating, understanding their needs, proactively addressing concerns, providing excellent service, and working to ensure their continued satisfaction with the company's products or services, ultimately aiming to retain them as long‑term customers Coordinate the work flow and assign work to team members Ensure all team members are adequately trained and capable to perform job responsibilities safely Directs team members to ensure job‑related rules, policies, procedures, and security guidelines are enforced Responsible for maintaining accuracy of inventory in advance preparation of planned menu schedule Ensure ordering and all required reports are completed accurately and on time Knows and complies with client's contractual obligations Ensure food items are stored in a safe and hazard free manner May plan for special events and functions through participation in meetings with assigned customer facility operations staff Maintain product service quality standards Maintain a sanitary environment following food service and Health Department codes and regulations Maintain accurate on‑site reports of daily and monthly financial, production, and activity Responsible for any state or other inspection of food service operation May participate in the contract negotiation and renewal process May perform other duties as assigned What You'll Need High School Diploma or Equivalent, and you must be at least 18 years of age. Five years of management or supervisory experience in a food service environment. ServSafe Certification. Knowledge and experience managing and applying kitchen sanitation and safety standards and methods. Knowledge of basic accounting and mathematical abilities to complete necessary reports. Prior institutional food service or restaurant experience is preferred. Benefits Trinity Services Group (TSG) offers comprehensive benefits to all regular‑full time employees: Medical with prescription coverage Benefit Credit received when enrolled in a TKC medical plan, to help offset your benefit costs. Benefit Credit of $750 annually, will be divided evenly among your paychecks throughout the Plan Year. Dental Vision Basic Life and Basic Accidental Death and Dismemberment Insurance Short Term Disability Long Term Disability Voluntary benefits that can be selected to create the right package for you Paid Time Off Company Match for the 401(k) Retirement Savings Plan We now also offer DailyPay providing you immediate access to earned wages. EEO Statement Equal Employment Employer as to all protected groups, including protected veterans and individuals with disabilities. We maintain a drug‑free workplace. #J-18808-Ljbffr

**Job Reference Number:** 35338 **Employment Type:** Full-Time **,** Onsite **Segment:** Dining & Events **Brand:** Corporate-Chefs **State:** Massachusetts (US-MA) **The Role at a glance:** We are looking to add an experienced, motivated assistant foodservice director to our Corporate Chef team in As a Food Service mgr / Chef Manager you will have the opportunity to assist with overseeing all culinary, safety and sanitation, and operations functions for the account. **What you'll be doing:** + Recruiting, training, and retaining a large staffing team, including chefs, cashiers, baristas, cooks, and catering teams. + Ensuring that the operation delivers high quality food and friendly service. + Ensuring that the business runs in a professional, efficient, and profitable manner. + Demonstrating strong leadership and communication skills with all employees. **What we're looking for:** _Must-haves:_ + High school diploma or equivalent. + At least two years' experience in a supervisory role. + At least two years' foodservice experience. + Proven track record of financial responsibility. + Strong written and verbal communication skills. + Strong customer service skills. _Nice-to-haves:_ + ServSafe Manager certification. + Associate's degree or Bachelor's degree. **Compensation Range** $70,000 Base **Our Benefits:** + Medical (FT Employees) + Dental + Vision + Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity + Discount Program + Commuter Benefits (Parking and Transit) + EAP + 401k + Sick Time + Holiday Pay (9 paid holidays) + Tuition Reimbursement (FT Employees) + Paid Time Off **About Corporate Chefs:** Offering foodservice management services to businesses across 17 states and the District of Columbia, Corporate Chefs is an on-site restaurant company that works to provide excellent dining solutions to our clients. With over 30 years of industry experience, we pride ourselves on cooking every meal from scratch, sourcing our ingredients locally, and focusing on the health and wellbeing of our clients. **About Elior North America:** Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth. At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you've gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments. **Disclaimer:** This job description can be revised by management as needed.

The Harvard Club of Boston is seeking a dynamic and experienced Veritas Manager to lead daily operations of the Veritas restaurant across breakfast, lunch, and dinner service. This role is responsible for delivering an exceptional dining experience for our members and guests while upholding the Club's high standards of service, hospitality, and professionalism. The ideal candidate is a hands-on hospitality leader with strong restaurant management experience, excellent interpersonal skills, and a commitment to excellence in member service. Harvard Club of Boston is a place that celebrates all who gather to experience the diverse company of educated people. We believe we are strengthened by the richness shared individually and collectively through inclusion, connectivity, and engagement throughout Harvard, our affiliated schools, and neighboring communities. As one of the Top Ten Private Clubs in America by Platinum Clubs of America and one of the Top 100 Clubs in the World by Platinum Clubs of the World, we are honored to provide a member experience that is valued and respected by our members, guests, and greater Harvard community. Restaurant Manager Reports to: Food and Beverage Director Supervises: Dining Room Staff Education and/or Experience A four-year college degree in Hospitality is preferred. Three years of dining room supervisory experience Job Knowledge, Core Competencies and Expectations Responsible for management of dining room service. Maintains a high level of member contact throughout service hours. Job Tasks/Duties Designs floor plans according to reservations. Takes reservations, checks table reservation schedules and maintains reservations log. Greets and seats members and guests in the lounge, dining room and outdoor patio (seasonal). Supervises dining room employees to ensure that they are in proper and clean uniforms at all times. Hires, trains, supervises, schedules and evaluates dining room staff. Confirms time, attendance and hours worked and approves weekly departmental payroll prior to submitting it to the HR / Payroll Office. Produces daily or meal-period revenue analyses and other reports from point of sale (POS) systems used in the dining room. Receives and resolves complaints concerning dining room service. Serves as liaison between the dining room and kitchen staff. Assures that all side-work is accomplished and that all cleaning of equipment and storage areas is completed according to schedule. Directs pre-meal meetings with dining room personnel; relays pertinent information such as house count and menu changes, special member requests, etc. Assures the correct appearance, cleanliness and safety of dining room areas, equipment and fixtures; checks the maintenance of all equipment in the dining room and reports deficiencies and maintenance concerns. Makes suggestions about improvements in dining room service procedures and layout. Trains staff on all aspects of the POS system. Assures that the dining room and other club areas are secure at the end of the business day. Maintains an inventory of dining room items including silverware, coffee pots, water pitchers, glassware, flatware and china, salt and pepper holders, sugar bowls and linen and ensures that they are properly stored and accounted for. Develops and implements an ongoing marketing program to increase dining room business. Monitors dining room labor and supplies budget; makes adjustments to achieve financial goals. Attends scheduled staff meetings. Works within operating budget. May serve as club's opening or closing manager Works with Chef to update, review and print weekly menu changes. Assists in developing wine lists and beverage promotions. Tracks wine and cocktail sales. Assures that local and state laws and the club's policies and procedures for the service of alcoholic beverages are consistently followed. Performs other appropriate assignments and projects as required by the Food and Beverage Director. The Club offers excellent benefits package including matching 401k. EOE Submit resume to ***********************.

About the job: Grove Point Marinas is expanding and seeking a General Manager at a marina in Westerly, Rhode Island! About the Company: Grove Point Marinas is a rapidly growing, private equity-backed owner and operator of marinas throughout the US. We acquire, improve, and manage high-quality marine properties, combining institutional investment discipline with hands-on operational excellence. Our platform is scaling quickly, and we're building a best-in-class team to support that growth. About the Role: We're seeking a General Manager to streamline the administrative responsibilities of our marinas; including revenue management, CapEx initiatives, hiring and training, departmental oversight, controlling expenses, customer service and contract management. Responsibilities: Oversee all aspects of management, including staffing, inventory, and sales performance. Develop and implement effective sales strategies to maximize revenue and profitability. Train, mentor, and supervise staff to enhance their skills in customer service and sales techniques. Communicate effectively with team members to ensure alignment on goals and operational procedures. Foster a culture of teamwork and collaboration among staff members. Qualifications: 3-5 years marina experience, with at least 1-2 years in management. Excellent communication and organizational skills. Ability to train and develop staff through effective coaching techniques. Hands-on leader who can motivate a team and ensure that all functions run smoothly. Ideal candidates will have Service backgrounds and be focused on delivering exceptional customer service. If you are passionate about the marina industry and have the skills necessary to lead a successful team, apply for this exciting opportunity! This is a FT onsite position with competitive pay and benefits: 401(k) matching Health insurance Dental insurance Vision insurance Paid time off

WHO ARE WE LOOKING FOR? The ideal candidate is a driven self-starter with an entrepreneurial spirit who is passionate about anything food & beverage, hospitality, people, talent development, teambuilding and people culture champion. They enjoy being part of a start-up environment and are committed to be a team player. They should have a demonstrated ability to think analytically about the business, have keen financial acumen, excellent people leadership skills, question proposed processes and initiatives, an abundance of creativity, desire to provide highly personalized services, have a critical eye for detail, and have high expectations and standards. Primary Responsibilities Responsible for providing direction and leadership in full-service restaurants. The Food and Beverage Manager is responsible for leading restaurant teams to achieve operational and financial goals. They will manage performance and maintain the facilities in accordance with The ‘Quin House service standards to ensure high member satisfaction and an exceptional dining experience. Compensation: $75,000 - $80,000 + Potential Bonus ABOUT THIS ROLE Provide leadership and instill a culture and work environment based upon respect; providing opportunities for staff to learn, grow and develop their abilities through training of employees and creating a positive, productive working environment Manage and coordinate the planning, organizing, training and leadership necessary to achieve stated responsibilities in sales, costs, employee retention, member satisfaction, food & beverage and rooms quality, cleanliness and sanitation Implement overall food & beverage the strategy that aligns with organizational policies and goals Develop and recommend the annual budget, marketing plans and objectives and manages within those approved plans Monitor and analyze cost center financial performance and contribution to club's profitability Implement and maintain F&B marketing and other marketing activities and club programming initiatives Hire, train, empower, coach and counsel, performance and salary reviews Manage payroll, reports, forecasts, inventory and budget for the restaurant Implement procedures to increase member and employee satisfaction Understand all policies, procedures, standards, specifications, guidelines and training programs for The ‘Quin House Assume 100% responsibility for the quality of services provided Perform purchasing and inventory responsibilities on a daily/weekly basis Fill in where needed to ensure guest service standards and efficient operations Continually strive to develop the staff in all areas of managerial and professional development Oversee and ensure that policies on employee performance appraisals are followed and completed on a timely basis Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the club, employees and members Assist in creating a dynamic menu for all outlets that evolves and changes on a regular basis Investigate and resolve member complaints regarding food quality and service Assume additional tasks assigned to you by your direct supervisor or any manager of The Quin that are reasonable requests WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. The noise level in the work environment is usually moderate. 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 or hear. The employee is frequently required to stand; walk; sit; use hands and reach with hands and arms. The employee is occasionally required to climb or balance; stoop, kneel, crouch, or crawl and taste or smell. The employee must frequently lift and/or move up to 40 pounds. WHO WE ARE LOOKING FOR At least 3-5 years of progressive experience in a hotel or restaurant experience. Startup/opening of hotels and restaurants experience preferred Service oriented style with professional presentations skills Experience managing and developing teams Results-driven leader who is fearless about execution, is creative, can champion a vision and roadmap, and is not afraid to dig into the details A strong team player who supports their team and embraces ownership, accountability, and responsibility for the team's work Excellent oral and written communication skills Detail oriented, excellent prioritization, time management, organizational and follow up skills Demonstrated ability for process excellence and project management Experience implementing new F&B concepts preferred Good financial acumen Basic understanding of Health and Safety, Food Hygiene and Employment Legislation Open availability and flexibility to work according to the needs of the business Comfortable with WORD, PowerPoint and Excel High School Diploma or equivalent The 'Quin House is an equal opportunity employer committed to the full inclusion of all qualified individuals.

** Initial hiring pay range (based on location, experience, etc.): $ 24/ hour + monthly bonus At Raising Cane's Chicken Fingers we serve only the best tasting and most craveable chicken finger meals. It's our ONE LOVE. Our Crew make it happen, our Culture makes it unique and the Community makes it all worthwhile. Every talented Crewmember in our Restaurant Support Office (RSO) is important to our success and a value to our rapidly growing Company. We all work with a sense of purpose and focus on our chicken finger meals, Customers, Crew, Communities and Company Culture. We are constantly striving to Raise The Bar. The future for Raising Cane's is growth focused and we're on the path to being one of the top 10 restaurant companies in the United States. **Benefits offered for all Full-time Restaurant Managers:** + Medical, Dental, Vision & Pharmacy Benefits + Dependent Care & Healthcare Flexible Spending Accounts + Company-provided Life and Disability insurance + Hospital Indemnity, Accident and Critical Illness + 401(k) With Employer Match (age 21 & older) + Access to financial advisors for budget and retirement planning + One Pass Gym Membership Program + Tuition Reimbursement + Crewmember Assistance Program + Pet Insurance Perks & Rewards for Restaurant Managers: + Weekly Pay!* + Competitive pay + monthly bonus + Paid Time Off & Sick time + 8 paid Holidays a year** + Early closure for company events + Casual Work Attire + Perkspot Employee Discount Programs + *Raising Cane's pays weekly, except in some states (e.g., California) where the company pays bi-weekly. + **Some locations may vary **Job Description** **Your Role at Raising Cane's:** The **Restaurant Manager** is responsible for supporting the Restaurant Leader in day-to-day operations of the restaurant and upholding Raising Cane's standards and culture in shift management responsibilities of restaurant operations. The physical work environment includes working in a fast-paced kitchen environment (which requires extended periods of physical exertion, such as walking, standing, lifting and bending) and interacting with customers. It also includes both inside and outside work in varied temperatures, working with and around food products, common allergens, industrial equipment, commercial cleaning products that require the use of personal protective equipment and physical activities necessary to complete the responsibilities of the job. **Your Impact and Responsibilities:** + Purpose of the position: + Ensures operations meet Raising Cane's standards in all restaurant zones during a shift + Acts as manager on duty and opens and closes the restaurant + Manages cash handling and ensures accountability + General to the role: + Enforces Raising Cane's policies and standards + Executes shift management meeting Raising Cane's operations and safety standards + Uses required tools, forms and logs to support shift execution, document results and take corrective action when needed + Directs crewmembers during a shift + Provides exemplary customer service + Utilizes reward and recognition program for the crewmembers in the restaurant + Authorizes employee functions requiring manager approval (e.g. discounts, promotions, timeclock overrides, etc.) + Ensures cleanliness of the restaurant and ensures the facility is in good working order + Completes other duties as assigned **Qualifications** **Requirements for Success:** + Detail-oriented, organized and able to manage multiple priorities that may be constantly changing + Self-driven, flexible, and highly energetic with strong written and verbal communication skills + Able to work effectively and efficiently both independently and collaboratively + Able to recognize problems, set goals, execute and convert plans into action to solve problems + Knowledge and skills in staffing, scheduling, people and cost management + Proficient in a variety of technology systems including Microsoft Office (Excel, Word and Outlook) and ability to learn and adapt to new systems quickly + Able to work a variety of shifts including days, evenings and weekends and travel as needed for work-related functions and training + Must complete all required Raising Cane's company training programs + 1+ years of restaurant or retail management experience + Must be 18 years of age or older + High school diploma or equivalent preferred **Additional Information** All your information will be kept confidential according to EEO guidelines. Terms of Use (****************************************** Privacy Policy Candidate Privacy Notice (******************************************************* _It is unlawful in Massachusetts to require or administer a lie detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability._

Job Title: Central Kitchen Lead Status: Full Time, year-round Reports to: Assistant Director of Strategic Initiatives Founded in 1647, Boston Public Schools (BPS) is the oldest public school district in the country. With approximately 49,000 students from over 114 different countries, nearly 8,000 employees, and an annual budget of $973 million, the BPS is the largest district in Massachusetts and one of the most diverse as well. Currently BPS has 125 schools with two different food service delivery models. The majority of schools have full service kitchens with a full time cafeteria manager and subordinate staff. The remaining schools and programs are satellite sites receiving meals from a central production facility. The district serves approximately 17,000 breakfasts, 25,000 lunches, and 2,100 after school meals per day. During the summer months BPS serves roughly 22,000 meals at sites all over the city. BPS has been approved for the Community Eligibility Provision (CEP); which enables the district to provide free meals to all Boston students. General Description: The Central Kitchen Lead is responsible for the management and overall operations of the Central Production Facility, including producing and packaging of fresh, nutritious meals. This includes: planning, ordering, and receiving of products, ensuring all products are produced in the most cost-effective manner within quality control standards, oversight of all subordinate associates, and adherence to all sanitation standards and procedures as dictated by local, state, and federal authorities and quality control standards. Essential Duties and Responsibilities * Plans, supervises, monitors, evaluates and oversees the food production operation of the Culinary Center for school sites, in creating delicious, nutritious meals. * Oversight and use of high-volume cooking and packaging machinery, including but not limited to, combi ovens, roll-in ovens, steam kettles, tray sealers and flow wrappers. * Create and maintain food production schedules that reflect and adhere to realistic timeline needs while simultaneously working to respect product nature. * Meets with the production team daily to review menus and service plans, and ensures products are produced according to specifications and quality standards. * Is responsible for computer based management of orders, receiving, recipes, inventory and production records using K-12 Nutrition Software. * In collaboration with the Logistics team, ensures foods and supplies are properly stored and rotated to ensure maximum freshness and minimize waste. * Directs and assigns work, supervises staff and communicates with BPS Food and Nutrition Services, Culinary Manager and the Assistant Director of Strategic Initiatives regarding staff performance and needs. * Is fastidious about facility sanitation; creates and maintains a strict cleaning schedule for all areas of facility and machinery; immediately addresses deviations, and assists in the training and development of production personnel in these key areas. * Provides instruction and training to staff on safe and sanitary food handling and the safe and proper operation of kitchen and culinary equipment; ensures proper care and maintenance of equipment and appliances; coordinates the repair of broken unsafe equipment. * Provides training, development, and coaching for all Central Production personnel. Conducts performance appraisals and assists in developing goals and monitoring and reporting results. * Develops, monitors and reports on operating costs within functional area; manages budget and controls expenses in an accurate and effective manner. * Other duties as assigned. Required Competencies: * Managing Relationships: Leads, responds and relates well to people in all positions; is seen as a team player and is cooperative; looks for common ground and solves problems for the good of all. * Creativity: Generates many new and unique ideas; makes connections among previously unrelated notions; is unafraid to use unorthodox methods; is seen as original and value-added in brainstorming settings. * Drive for Results: Pursues everything with energy, drive, and a need to finish; does not give up before finishing, even in the face of resistance or setbacks; steadfastly pushes self and others for results. * Personal Learning and Development: Is personally committed to and actively works to continuously improve themselves; recognizes the need to change personal, interpersonal, and managerial behavior; actively seeks feedback. * Managing Through Processes and Systems: Designs practices, processes, and procedures necessary to get things done; simplifies complex processes; gets more out of fewer resources; creates systems that manage themselves. * Functional and Technical Skills: Possesses required functional and technical knowledge and skills to do his or her job at a high level of accomplishment; demonstrates active interest and ability to enhance and apply new functional skills. Qualifications - Required:. * Culinary Arts degree, or equivalent advanced training pertinent to the position requirements, such as hospitality, accounting, communications, business, education, purchasing, transportation, or nutrition. * 5 years of experience in managing large scale institutional food production * Strong computer skills * Excellent communication skills, both verbal and written. * Experience with HACCP. * Ability to understand and control inventory levels. * Strong organizational and time management skills. * Excellent oral and written communication skills, particularly in working with staff for which English may be a second language. * Valid driver's license * Current authorization to work in the United States - Candidates must have such authorization by their first day of employment. * Pass a CORI/SORI criminal background check. Qualifications - Preferred: * Bilingual skills in Spanish or Haitian Creole * Background in school food * Experience with large, complex organization(s) in a union environment Certifications Required within 90 days of hire: * Food Safety for Managers Certification * Allergen Awareness Certification ENVIRONMENTAL WORKING CONDITIONS: * Must be able to stand and exert fast-paced mobility for the entire shift. * Must have a good sense of balance, be able to lift, bend, kneel, stoop, and wipe. * Must be able to frequently lift and carry food, and other items weighing up to 50 pounds. * Will be required to work near moving mechanical parts. * Must be able to work in cold and hot temperatures for long periods of time. * Will be occasionally exposed to extreme cold and heat. * May be exposed to very loud noises. * Must be able to interact verbally and listen attentively to co-workers, managers, and supervisors.

Future Chefs (futurechefs.net) prepare Boston high school students to complete high school ready for quality employment and post-secondary education. With a focus on positive youth development, Future Chefs provides authentic work-based learning in a kitchen setting to prepare teens with the basic cooking skills needed to enter the culinary industry and most importantly the job readiness and essential skills to succeed in any field. Future Chefs believe that every young person is unique and flourishes in respectful, safe, stimulating settings that provide opportunities for growth, and relationships with caring, supportive adults who honor students lived experiences. Future Chefs occupies 5,770 square feet of meeting, kitchen, and office space on the first floor of The Clarion in Roxbury. Our youth-centered programming also includes community-based collaborations that directly and indirectly support our mission. Future Chefs is a fiscally sponsored organization of Third Sector New England, Inc. (tsne.org). Who You Are You are an enthusiastic, experienced culinary professional with a desire to share your broad culinary knowledge and passion for cooking in a community-based, after-school, and out-of-school setting. You bring creativity, technical expertise, and vision to menu development, catering, and event production, with the ability to deliver high-quality food at scale while designing menus that are engaging, culturally responsive, and aligned with program goals. You take pride in producing excellent food that reflects professionalism, safety, and sanitation standards, and you hold yourself and others accountable to the highest level of kitchen operations. You are equally comfortable teaching in the kitchen with youth and supporting adult staff to deliver curriculum with excellence. You want to develop the leadership and culinary knowledge of participants and adult staff. You are a passionate lifelong learner, highly organized, and committed to leading and upholding a diverse, inclusive, equitable, and welcoming culinary setting. You understand that Future Chefs is not a traditional kitchen environment. You are excited to help shape an alternative kitchen culture-one that centers youth, values essential life and leadership skills, and intentionally contrasts with some of the industry's norms. You believe teamwork, communication, initiative, and respect are as important as culinary technique, and you see your role as developing not just skilled cooks, but future leaders. You are a direct and respectful communicator who seeks to develop and uphold the systems needed to support a safe, professional, productive, and welcoming working environment. You do not waste resources and work to maintain and teach the highest standards in the kitchen. You embrace excellence as you strive to instill it in others. All the work in the kitchen with our young people serves the programming goals at Future Chefs. You are a willing collaborator in achieving those goals, exude positivity, and model a healthy lifestyle. Responsibilities The Senior Culinary Manager (SCM) is the lead culinary professional at Future Chefs, responsible for ensuring the quality and impact of all culinary programming. This role combines hands-on teaching with youth, coaching and supporting culinary staff, and collaborating with the program team on youth-led culinary enterprises and events. The Senior Culinary Manager supervises the Culinary Team, serving as a mentor, sounding board, and resource for program delivery. While not responsible for overall event management, the SCM ensures that all youth-led and community-facing events meet high culinary standards and reflect Future Chefs' quality expectations. The primary focus remains curriculum delivery, youth engagement, kitchen operations, and staff development, with accountability for the culinary excellence of all programming. Essential Job Functions Culinary Education & Youth Development Directly deliver Future Chefs' culinary curriculum to youth participants, leading hands-on instruction in the teaching kitchen. Actively coach and mentor young people during daily programming, modeling professional kitchen standards, teamwork, and a work-readiness mindset. Train, support, and observe culinary instructors to strengthen their curriculum delivery and instructional practices. Collaborate with Program Staff to assess youth skills, share progress updates, and reinforce coaching and career exploration goals. Lead field trips, workshops, and guest chef experiences that expand youth exposure to culinary careers and food traditions. Kitchen Operations & Food Production Oversee daily kitchen operations in a licensed professional kitchen, ensuring compliance with health, safety, and sanitation standards. Manage scheduling, production calendars, and workflow for year-round programming. Supervise menu planning, recipe testing, and preparation for instructional activities. Implement systems for food procurement, inventory control, and waste reduction. Maintain preventative maintenance schedules and ensure safe operation of equipment and facilities. Ensure all required inspections, certifications, and licensing requirements are met on schedule. Culinary Events & External Partnerships Supervise and support the Culinary Instructor & Events Specialist in planning, execution, and delivery of external culinary events (e.g., catering, team-building events, private functions, etc.). Provide oversight and guidance to ensure events meet high culinary standards and align with youth development goals. Serve as a sounding board and occasional backup when additional leadership is needed during events. Support relationship-building with local chefs, industry leaders, and vendors to expand Future Chefs' culinary network and youth opportunities. Staff Supervision & Professional Development Supervise, coach, and evaluate 2-4 culinary staff, fostering a collaborative, inclusive, and professional kitchen culture. Lead scheduling, delegation, and capacity planning to ensure balanced workloads across culinary staff. Provide mentorship, professional development, and growth opportunities for staff to build both culinary expertise and youth development skills. Promote a welcoming, equitable, and respectful environment for both staff and youth. Strategic Leadership, Administration & Collaboration Collaborate with the Director of Programs and Partnerships to align culinary programming with organizational goals and youth outcomes. Advise the Leadership Team on culinary trends, staff development, and resource needs. Participate in annual program planning, budgeting, and outcomes measurement. Partner with the Development team to support fundraising efforts, donor events, and storytelling. Track and report culinary program data, ensuring alignment with organizational learning and evaluation systems. Qualifications 5+ years managing culinary operations in a professional kitchen (e.g., full-service restaurant or institutional kitchen). Experience with, or strong interest in, working alongside young people from diverse backgrounds, with a focus on equity and inclusion. Supervisory experience leading a team of two or more in a culinary setting. Strategic and intentional in supporting young people's growth, leadership, and confidence. Proven track record managing catering and food production for onsite and external events. Coaching and mentoring supervision style to support professional growth and career pathways. Strong foundation in savory cuisine, preferably in upscale or fine dining, with depth across a variety of cuisines. Experience applying Positive Youth Development principles in a culinary setting, or willingness to build this skill through professional development. Ability to share culinary expertise in ways that are accessible, engaging, and instructive. Commitment to advancing opportunities for young people of color and fostering inclusive kitchen environments. Clear, effective communication and strong organizational skills. Collaborative approach to working as part of a responsible, productive team. Special Job Requirements Available to work after school hours, summers, and occasional weekends. CORI/SORI check ServSafe Manager Certification. Physical Demands/Work Environment The physical demands described here are representative of those for this position. Reasonable accommodations will be made to enable individuals with disabilities to perform the functions. Work is performed in an office environment and in close proximity to other workers. While performing the duties of this position, the employee is required to: Handle, or feel objects, tools or controls; Reach; traverse; sit (usually for longer periods of time); occasionally ascend/descend; and position self (to) move; Occasionally lift and/or move up to 25 pounds; The noise level in the work environment is usually moderate; Job is not subject to significant occupational or environmental hazards; Likelihood of personal injury would be relatively slight; Environmental and work hazards are not present to a measurable degree. Compensation and Benefits Location: Work will be primarily performed onsite; 305 Roxbury, MA 02120. Schedule: Monday - Friday, 37.5 hours per week; availability to work after school hours, summers, and occasional weekends. Compensation: The salary range for this position is $70,000 - $75,000 annually. Benefits: This position is eligible for a full benefits package including: Generous Paid-Time-Off (PTO): twelve paid holidays, three weeks of vacation, one week of personal holiday, and ability to accrue up to 487.5 hours of health leave time for benefited staff. 80% Employer-paid, offering some $0 deductible Health Insurance through Harvard Pilgrim along with several low-deductible plans; Low-cost Harvard Pilgrim Dental and Vision. Flexible Spending Accounts (FSA) for Health and Dependent Care. Employer-paid Life, Long- and Short-Term Disability Insurance. Employer-paid Pension and Employee-paid 403b plan through TIAA. ...and more! TSNE/FC strives to achieve excellence through a diverse, equitable, and inclusive work environment that embraces all of our individual and collective differences. Black, Indigenous, People of Color, Middle Eastern and North African, Bilingual and/or Bicultural candidates, and LGBTQ2SIA+ candidates are encouraged to apply. We value and honor the unique talents, learning styles, and lived experiences of each individual that enrich and strengthen our workplace culture, and we are proud to be an equal opportunity and affirmative action employer. All employment conditions are based on an individual's performance and job qualifications. TSNE/FC prohibits discrimination and harassment of any kind based on race, creed, color, religion, native language, gender, sexual orientation, gender identity/expression, national origin, physical or mental disability, age, genetic information, veteran status, marital status, parental status, pregnancy, race-based hairstyles, or any other protected characteristic stated by federal and state law. Regardless of any class' protection under the law or lack thereof, TSNE/FC celebrates diversity and values the strengths that come with having a diverse team of employees. It is represented in our workplace culture, and it is who we are. TSNE/FC's EEO statement extends to volunteers, interns, contractors, vendors, and clients.

About US One of the things that make our company so distinctive is the brick oven at the center of each restaurant. Bricks have long been regarded as one of the strongest and most stable building materials throughout history. The 936 bricks that make up each one of our brick ovens are the cornerstone of our kitchen and the foundation of our authentic flavor. Individually, each of these bricks is strong and unique. Together, they insulate the environment that serves as both the backbone of our culture as an organization and the authenticity of our promise to our guests. The Culinary Manager (KM) is a high energy, passionate individual who will be responsible for all kitchen operations on an opening, mid or closing shift including supervision of a culinary team, made from scratch food preparation, safety and sanitation and all to ensure Absolute Guest Satisfaction. The KM is responsible for proper staffing, scheduling and staff development of all culinary team members. This role is also responsible for leading and managing all front of house activities during assigned shifts and must be able to lead all operational activities associated to the front of house. Requirements Primary responsibilities: * Selecting, scheduling, training, developing, mentoring, and leading a team of talented culinary professionals. * Continuously strives to develop all culinary team members by giving timely, honest, and ongoing coaching through one-on-ones and performance evaluations. * Adheres to the operational basics and standards with total commitment and passion: working with the entire culinary team accountable for maintaining proper culinary standards and expectations. * Maintaining high food quality through recipe adherence, accurate production planning, ensuring proper sanitation/safety standards, and service production time standards. * Drive and deliver sales and profitability through operational excellence including responsibility for food cost, labor costs, and kitchen supplies. Position Requirements: * Must have a minimum of 3 years of experience working in an upscale or polished casual full-service restaurant with annual sales of $2.5M plus. * Strong passion for culinary excellence and guest satisfaction both internal and external with the ability to transfer that passion to the entire culinary team through ongoing coaching. * Must be an actively engaged manager who will commit to unlocking employee potential to drive high performance. * Exceptional attention to detail and have the ability to hold others accountable to the high standards of exceptional service and food quality i.e. Absolute Guest Satisfaction. * Proven success working with corporate systems, methods, and processes that contribute to great execution and deliver bottom-line results. * Stable job history which demonstrates upward career progression. * Exceptional communication skills and fluent in English. * Must be able to stand and walk for periods of eight to ten hours in length each shift. * Must be able to reach, bend, balance, and transport various objects weighing up to 50 lbs repeatedly during a shift.

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview The Catering Manager is directly responsible for creating unique dining experiences by actively supervising and participating in the execution of catered functions, to include breakfasts, coffee breaks, luncheons, dinners, receptions and other types of events, including off-site events. The Catering Manager working closely with culinary and operations staff, they will contribute to ensuring that events are executed smoothly and in accordance with client specifications. They will ensure OVG's overall standards for accuracy, efficiency, quality and financial performance are met. This role will pay an annual salary of $60,000-$70,000 Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays). This position will remain open until April 10, 2026. Responsibilities Help to maximize OVG's catering revenue and ensure operational excellence by following established catering systems, practices, guidelines policies and standards. Follow Banquet Event Orders (BEO) as outlined; confer with Catering Sales to ensure clear understanding of all event specifications. Collect and/or coordinate delivery of necessary supplies and equipment to event site; double-check china, glassware, sliver, linen and other supplies to BEO specifications. Ensure assigned work area is clean and properly maintained; conduct pre-function walk-thru of all event spaces. Ensure that all servers are present, in proper uniform and that all are well groomed. Train, delegate and assign responsibilities to servers; Ensure understanding of set-up, flow of event and service details based on instructions set forth in the BEO. Provide consistent floor supervision during events; Monitor flow of service and maintain continuous communication with kitchen. Ensure that servers are assigned meal breaks and that proper time and attendance procedures are followed. Enforce sanitary practices for food handling throughout all dining areas. Ensure proper sale and service of alcoholic beverages at catered events; Monitor activities of bar staff to ensure that all served guests are of legal age; Control and monitor security of cash and liquor inventory. Assist in facilitating special guest requests; Intervene in instances of guest dissatisfaction; Work diligently to resolve issues and address concerns so that no guest leaves unhappy. Coordinate the disposal or safe storage of leftover event food as prescribed by the Manager or Chef. Qualifications Associate's degree (A.A.) or equivalent from two-year College or technical school; or six months to one year related experience and/or training; or equivalent combination of education and experience. 3-5 years of experience in catering or concessions. Nationally recognized, advanced food service sanitation training course certification. Familiar with inventory cost control and menu planning. Basic computer proficiency: E-mail, Excel, Word, Outlook, Schedule+. Working knowledge of Point of Sale and timekeeping systems. Cash handling abilities; basic math skills including significant number manipulation. Ability to work a variable work schedule (including evenings and weekends, as required), depending upon event and business requirements. Good verbal and written communication skills. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Join the team responsible for crafting a fresh landmark that emphasizes cultural appreciation among colleagues and the pursuit of greatness. At Raffles Boston, we recognize the immense worth of our distinct cultural heritage, and we are dedicated to ensuring that it is comprehended and embraced by each team member. This commitment begins the instant a prospective colleague connects with us and extends throughout their entire journey with the hotel. Job Description The Sr. Catering Sales Manager - Wedding Specialist is responsible for effectively soliciting and becoming familiar with all accounts in his/her market segments. He/she is also responsible for prospecting and closing on assigned accounts/territory to positively impact hotel revenues. Primary market includes handling of wedding related inquiries and leads, driving conversion on this business and management of logistics. The Sr. Catering Sales Manager - Wedding Specialist is responsible for administrative and office responsibilities as assigned in an effort to support the operations of the Sales and Catering departments. Actively prospect and sell the hotel to local catering market segments while providing the catering department administrative support or duties as assigned. Strong performance from this position will result in greater hotel exposure, client satisfaction, repeat business, and an enhanced revenue stream. Attend all required departmental meetings. Develop a full working knowledge of the operations of the hotel, including Food and Beverage, Guest Services and Reservations. Develop a complete knowledge of company and department sales policies and SOP's, and ensure knowledge of and adherence to those policies by the sales team. Invite clients to the hotel for entertainment, lunches, and tours. Assist in implementing special promotions relating to direct sales segments, i.e. parties, sales blitzes, etc. Assist in the preparation of required reports in a timely manner. Conduct a professional, thorough site inspection of the hotel with clients, exhibiting key features and benefits of the property. Use your property's computerized sales management system to manage the hotel's business, including (but not limited to) generating reports, entering business, blocking space and building accounts. Meet and greet onsite contacts. Develop networking opportunities through active participation in community and professional associations, activities and events. Review meeting planner evaluations with the Director of Catering to ensure that issues receive follow-up. Prepare Event Orders (EOS) as per client needs, as assigned. Prepare Event floor plans as per client needs, as assigned. Responsible for meeting and exceeding personal sales food, beverage and rental revenue goals, monthly, quarterly and yearly. Develop existing clients and effectively solicit new sales prospects and former clients for the purpose of selling catering services and banquet space Specifically handle the wedding market and secondarily manage social and corporate catering market Develop list of prospective local clients through sales calls, sales blitzes, referrals or inquiries. Discuss catering requirements, calculate costs, negotiate price and prepare sales proposals, suggest menu modifications in response to customer needs, and up sell services and resources to clients whenever possible. Solicit and maintain ongoing contact with active accounts to promote repeat business; continuous contact with former accounts to identify the need for additional catering services and to solicit repeat business. Promote catering services, food and beverage and banquet facilities through direct client contact to maximize profits from food & beverage revenues and meeting room rental. Maintain ongoing relationships with hotel clients and negotiates contracts and agreements. Establish client base of organizations, associations, social and corporate businesses through direct outside and inside sales effort. Clearly communicate details of events to client and hotel departments via banquet event orders and internal meetings Conduct tours of the hotel function space and guestrooms; entertain qualified potential clients. Present for client events at the hotel to insure a smooth delivery of arrangements Accurately forecast individual booking revenues and cancellations; accurately track consumption on all bookings. Assist the client in menu planning; coordinate food, beverage, meeting room set-up, and other services as requested by the client; ensure all requirements are communicated and completed to the clients specifications. Respond quickly to guest requests in a friendly manner. Follow up to ensure guest satisfaction within 24 hours. Approach all encounters with guests and employees in a friendly, service-oriented manner. Maintain regular attendance in compliance with Accor and Raffles Boston Standards, as required by scheduling, which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming, which include adhering to the proper dress code and wearing nametag while working. Comply at all times with Accor standards and regulations to encourage safe and efficient hotel operations. Adhere to all Fairmont Opera Sales & Catering Standards and procedures including appropriate trainings Finalize Programs - Develop menus and agendas, insure BEOs are issued, and complete all pertinent correspondence with outside vendors. Adjust function space in order to ensure maximum potential revenues. Payment of Functions - Establish payment methods of catered functions. Participate in daily lead meeting to maximize revenues and communicate potential new business, weekly catering sales meeting, daily BEO meetings as necessary and monthly department meetings Qualifications Education & Experience: At least 5 years of catering sales management experience including wedding planning. Physical requirements: Flexible and long hours sometimes required. Light work - Exerting up to 20 pounds of force occasionally, and/or up to 10 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move object. General Requirements: Must be able to effectively communicate both verbally and written with all levels of employees and guests in an attentive, friendly, courteous and service oriented manner. Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests. Must be able to multitask and prioritize departmental functions to meet deadlines. Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner. Attend all hotel required meetings and trainings. Maintain regular attendance in compliance with the Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming. Comply with the Hotel Standards and regulations to encourage safe and efficient hotel operations. Maximize efforts towards productivity, identify problem areas and assist in implementing solutions. Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary. Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives. Must be able to maintain confidentiality of information. Perform other duties as requested by management. Additional Information Salary: from $83,000 to $93,000 Employee benefit card offering discounted rates in Accor worldwide for you and your family. Excellent Company benefits including medical, dental, vision and life insurance. Personalized development opportunities across Accor's extensive brand portfolio. Ability to make a difference through our Corporate Social Responsibility activities

Join the team responsible for crafting a fresh landmark that emphasizes cultural appreciation among colleagues and the pursuit of greatness. At Raffles Boston, we recognize the immense worth of our distinct cultural heritage, and we are dedicated to ensuring that it is comprehended and embraced by each team member. This commitment begins the instant a prospective colleague connects with us and extends throughout their entire journey with the hotel. Job Description The Sr. Catering Sales Manager - Wedding Specialist is responsible for effectively soliciting and becoming familiar with all accounts in his/her market segments. He/she is also responsible for prospecting and closing on assigned accounts/territory to positively impact hotel revenues. Primary market includes handling of wedding related inquiries and leads, driving conversion on this business and management of logistics. The Sr. Catering Sales Manager - Wedding Specialist is responsible for administrative and office responsibilities as assigned in an effort to support the operations of the Sales and Catering departments. Actively prospect and sell the hotel to local catering market segments while providing the catering department administrative support or duties as assigned. Strong performance from this position will result in greater hotel exposure, client satisfaction, repeat business, and an enhanced revenue stream. Attend all required departmental meetings. Develop a full working knowledge of the operations of the hotel, including Food and Beverage, Guest Services and Reservations. Develop a complete knowledge of company and department sales policies and SOP's, and ensure knowledge of and adherence to those policies by the sales team. Invite clients to the hotel for entertainment, lunches, and tours. Assist in implementing special promotions relating to direct sales segments, i.e. parties, sales blitzes, etc. Assist in the preparation of required reports in a timely manner. Conduct a professional, thorough site inspection of the hotel with clients, exhibiting key features and benefits of the property. Use your property's computerized sales management system to manage the hotel's business, including (but not limited to) generating reports, entering business, blocking space and building accounts. Meet and greet onsite contacts. Develop networking opportunities through active participation in community and professional associations, activities and events. Review meeting planner evaluations with the Director of Catering to ensure that issues receive follow-up. Prepare Event Orders (EOS) as per client needs, as assigned. Prepare Event floor plans as per client needs, as assigned. Responsible for meeting and exceeding personal sales food, beverage and rental revenue goals, monthly, quarterly and yearly. Develop existing clients and effectively solicit new sales prospects and former clients for the purpose of selling catering services and banquet space Specifically handle the wedding market and secondarily manage social and corporate catering market Develop list of prospective local clients through sales calls, sales blitzes, referrals or inquiries. Discuss catering requirements, calculate costs, negotiate price and prepare sales proposals, suggest menu modifications in response to customer needs, and up sell services and resources to clients whenever possible. Solicit and maintain ongoing contact with active accounts to promote repeat business; continuous contact with former accounts to identify the need for additional catering services and to solicit repeat business. Promote catering services, food and beverage and banquet facilities through direct client contact to maximize profits from food & beverage revenues and meeting room rental. Maintain ongoing relationships with hotel clients and negotiates contracts and agreements. Establish client base of organizations, associations, social and corporate businesses through direct outside and inside sales effort. Clearly communicate details of events to client and hotel departments via banquet event orders and internal meetings Conduct tours of the hotel function space and guestrooms; entertain qualified potential clients. Present for client events at the hotel to insure a smooth delivery of arrangements Accurately forecast individual booking revenues and cancellations; accurately track consumption on all bookings. Assist the client in menu planning; coordinate food, beverage, meeting room set-up, and other services as requested by the client; ensure all requirements are communicated and completed to the clients specifications. Respond quickly to guest requests in a friendly manner. Follow up to ensure guest satisfaction within 24 hours. Approach all encounters with guests and employees in a friendly, service-oriented manner. Maintain regular attendance in compliance with Accor and Raffles Boston Standards, as required by scheduling, which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming, which include adhering to the proper dress code and wearing nametag while working. Comply at all times with Accor standards and regulations to encourage safe and efficient hotel operations. Adhere to all Fairmont Opera Sales & Catering Standards and procedures including appropriate trainings Finalize Programs - Develop menus and agendas, insure BEOs are issued, and complete all pertinent correspondence with outside vendors. Adjust function space in order to ensure maximum potential revenues. Payment of Functions - Establish payment methods of catered functions. Participate in daily lead meeting to maximize revenues and communicate potential new business, weekly catering sales meeting, daily BEO meetings as necessary and monthly department meetings Qualifications Education & Experience: At least 5 years of catering sales management experience including wedding planning. Physical requirements: Flexible and long hours sometimes required. Light work - Exerting up to 20 pounds of force occasionally, and/or up to 10 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move object. General Requirements: Must be able to effectively communicate both verbally and written with all levels of employees and guests in an attentive, friendly, courteous and service oriented manner. Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests. Must be able to multitask and prioritize departmental functions to meet deadlines. Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner. Attend all hotel required meetings and trainings. Maintain regular attendance in compliance with the Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming. Comply with the Hotel Standards and regulations to encourage safe and efficient hotel operations. Maximize efforts towards productivity, identify problem areas and assist in implementing solutions. Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary. Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives. Must be able to maintain confidentiality of information. Perform other duties as requested by management. Additional Information Salary: from $83,000 to $93,000 Employee benefit card offering discounted rates in Accor worldwide for you and your family. Excellent Company benefits including medical, dental, vision and life insurance. Personalized development opportunities across Accor's extensive brand portfolio. Ability to make a difference through our Corporate Social Responsibility activities

Rusty Lantern Markets is a growing chain of convenience stores across New England, renowned for our bright, spacious, and friendly atmosphere. We pride ourselves on delivering outstanding customer service, offering a variety of self-serve beverages, hand-made barista coffees, and fresh, ready-made food items. Summary As a Kitchen Team Lead at Rusty Lantern Markets, you will play an essential role in preparing delicious meals and ensuring the highest standards of food safety and quality. This position is vital to our mission of providing fresh and convenient meal options to our customers. Shift: The days and time will be discussed during second interview. Responsibilities * Prepare and cook a variety of food items according to established recipes and standards. * Ensure all food safety and hygiene practices are followed during food preparation and handling. * Assist in menu planning and development of new meal offerings. * Maintain cleanliness and organization of the kitchen area at all times. * Collaborate with team members to ensure efficient kitchen operations. * Monitor inventory levels of food supplies and assist with ordering as needed. * Provide exceptional customer service when interacting with customers at the counter. * Support the overall goals of Rusty Lantern Markets by contributing positively to the team environment. Perks & Benefits * Paid vacation and sick time * Birthday off * Paid holidays, plus earn floating holidays * 401K with employer match * Health benefits with generous employer contributions for employees and family * Annual raises * Store discount for all team members * Employee Referral Program Qualifications * Proven experience in food preparation or cooking within a fast-paced environment. * Strong knowledge of food safety regulations and best practices. * Ability to work collaboratively as part of a team while also being self-motivated. * Excellent organizational skills with attention to detail in meal preparation. * Familiarity with menu planning is a plus but not required. * Experience in the food service industry is highly desirable. * Ability to handle multiple tasks efficiently under pressure. Required * Physically must be able to squat, bend, and turn as needed, lift 25 pounds, and stand for long periods of time. If you are passionate about cooking and providing excellent customer experiences, we invite you to join our dynamic team at Rusty Lantern Markets-apply today!

LEGENDS GLOBAL Legends Global is the premier partner to the world's greatest live events, venues, and brands. We deliver a fully integrated solution of premium services that keeps our partners front and center through our white-label approach. Our network of 450 venues worldwide, hosting 20,000 events and entertaining 165 million guests each year, is powered by our depth of expertise and level of execution across every component feasibility & consulting, owner's representation, sales, partnerships, hospitality, merchandise, venue management, and content & booking of world-class live events and venues. The Legends Global culture is one of respect, ambitious thinking, collaboration, and bold action. We are committed to building an inclusive workplace where everyone can be authentic, make an impact, and grow their career. Winning is an everyday thing at Legends Global. We have the best team members who understand every win is earned when we come together as one unified team. Sounds like a winning formula for you. Join us! VIEW BOSTON View Boston, which encompasses the top three floors of the Prudential Tower, will feature immersive experiential exhibits and a bistro on the 50th floor, an indoor/outdoor cocktail lounge with a 360-degree outdoor viewing deck on the 51st floor, and a double high (24-foot) indoor viewing space on the 52nd floor. The destination, designed with the adventurer in mind, was created to be an attraction that welcomes locals, and domestic and international visitors, being the ideal stop as they begin their Boston experience. Whether they are interested in discovering famed institutions and coveted hidden gems through immersive interactive experiences or meeting friends for a sunset cocktail - their unforgettable Bostonian experience starts here. ****************** THE ROLE The purpose of the Catering Manager is to oversee the day-to-day catering operations at View Boston. This highly motivated professional will managing the front of house and back of house catering operations for the event spaces within the venue and will report directly to the General Manager of the Restaurant. ESSENTIAL FUNCTIONS Oversee and execute all View Boston events from load in, set up, execution, load out. Attend weekly BEO meetings and preconference meetings, proactively preparing for View Boston events two weeks out, ensuring all cross functional departments are aware and staffed appropriately for event attendees. Collaborate with venue technology team to ensure seamless AV for all event clients. Effectively communicate with catering partners, event sales managers, coordinators, staff and facilities team to deliver five-star service to all clients for events. Supervise catering partners, event coordinators, event staff and facilities team during all View Boston events. Direct back of house and front of house operations for all catered special events. Duties include executing staff assignments, creating service plans in conjunction with the culinary and catering partner departments. Monitor event equipment inventory reports submitted by Events team. Hire, train, and develop events team to include Event Bartenders, Servers, Barbacks, Bussers, & Runners. Provide on-going service training and coaching to ensure and maintain high levels of service. Conduct quarterly and annual special events service training. Train and identify key staff to serve as Event Captains. Monitor staff certification and create benchmarks for TABC and Food Safety training. Attend BEO meetings and preconference meetings. Responsible for maintaining and updating labor tracking report. Conduct monthly safety review sessions with conversion and banquet event staff. Responsible for ordering and maintaining event inventory as approved by Director of Marketing & Sales. Must be able to execute all special events as assigned. Perform other duties as assigned by Senior Leadership team. QUALIFICATIONS To perform this job successfully, the candidate must be able to perform each essential duty above at the highest levels. The requirements listed below are representative of the knowledge, skill, and/or ability required. Five (5) years of experience in banquets hospitality management in a large volume event venue Skilled at fine dining service and full-service etiquette Proficient in Microsoft Office: Excel, Word, Outlook, and PowerPoint required. Must be able to work non-traditional shifts to include extended hours and flexible schedule, including early mornings, weekends, days, nights, and holidays. Current TABC and Food Handlers Certifications High School Diploma or GED Excellent customer service Strong interpersonal skills; can effectively communicate and relate to all levels within and outside the organization; create and build positive and productive relationships. Responds quickly and effectively to changing trends and circumstances; embraces change and welcomes fresh perspectives; learns from past mistakes and adjusts accordingly. Can manage people and resources to get projects completed; has a strong ability to multi-task and keep order. Ability to work independently and/or in a team environment. Strong verbal and written communication skills Must be able to work well in high pressure situations and remain flexible during last minute changes and revisions. Ability to stand, sit, use of hands to handle, or feel, reach with hands and arms. Ability to lift and/ or move up to 50 pounds. Specific vision abilities required by this job include close vision and distance COMPENSATION Competitive salary range of $75,000 - $80,000 commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. WORKING CONDITIONS Location: On Site View Boston Boston, MA PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. NOTE: The essential responsibilities of this position are described below the above headings. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. Legends Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. LEGENDS GLOBAL Legends Global is the premier partner to the world's greatest live events, venues, and brands. We deliver a fully integrated solution of premium services that keeps our partners front and center through our white-label approach. Our network of 450 venues worldwide, hosting 20,000 events and entertaining 165 million guests each year, is powered by our depth of expertise and level of execution across every component feasibility & consulting, owner's representation, sales, partnerships, hospitality, merchandise, venue management, and content & booking of world-class live events and venues. The Legends Global culture is one of respect, ambitious thinking, collaboration, and bold action. We are committed to building an inclusive workplace where everyone can be authentic, make an impact, and grow their career. Winning is an everyday thing at Legends Global. We have the best team members who understand every win is earned when we come together as one unified team. Sounds like a winning formula for you. Join us! VIEW BOSTON View Boston, which encompasses the top three floors of the Prudential Tower, will feature immersive experiential exhibits and a bistro on the 50th floor, an indoor/outdoor cocktail lounge with a 360-degree outdoor viewing deck on the 51st floor, and a double high (24-foot) indoor viewing space on the 52nd floor. The destination, designed with the adventurer in mind, was created to be an attraction that welcomes locals, and domestic and international visitors, being the ideal stop as they begin their Boston experience. Whether they are interested in discovering famed institutions and coveted hidden gems through immersive interactive experiences or meeting friends for a sunset cocktail - their unforgettable Bostonian experience starts here. ****************** THE ROLE The purpose of the Catering Manager is to oversee the day-to-day catering operations at View Boston. This highly motivated professional will managing the front of house and back of house catering operations for the event spaces within the venue and will report directly to the General Manager of the Restaurant. ESSENTIAL FUNCTIONS Oversee and execute all View Boston events from load in, set up, execution, load out. Attend weekly BEO meetings and preconference meetings, proactively preparing for View Boston events two weeks out, ensuring all cross functional departments are aware and staffed appropriately for event attendees. Collaborate with venue technology team to ensure seamless AV for all event clients. Effectively communicate with catering partners, event sales managers, coordinators, staff and facilities team to deliver five-star service to all clients for events. Supervise catering partners, event coordinators, event staff and facilities team during all View Boston events. Direct back of house and front of house operations for all catered special events. Duties include executing staff assignments, creating service plans in conjunction with the culinary and catering partner departments. Monitor event equipment inventory reports submitted by Events team. Hire, train, and develop events team to include Event Bartenders, Servers, Barbacks, Bussers, & Runners. Provide on-going service training and coaching to ensure and maintain high levels of service. Conduct quarterly and annual special events service training. Train and identify key staff to serve as Event Captains. Monitor staff certification and create benchmarks for TABC and Food Safety training. Attend BEO meetings and preconference meetings. Responsible for maintaining and updating labor tracking report. Conduct monthly safety review sessions with conversion and banquet event staff. Responsible for ordering and maintaining event inventory as approved by Director of Marketing & Sales. Must be able to execute all special events as assigned. Perform other duties as assigned by Senior Leadership team. QUALIFICATIONS To perform this job successfully, the candidate must be able to perform each essential duty above at the highest levels. The requirements listed below are representative of the knowledge, skill, and/or ability required. Five (5) years of experience in banquets hospitality management in a large volume event venue Skilled at fine dining service and full-service etiquette Proficient in Microsoft Office: Excel, Word, Outlook, and PowerPoint required. Must be able to work non-traditional shifts to include extended hours and flexible schedule, including early mornings, weekends, days, nights, and holidays. Current TABC and Food Handlers Certifications High School Diploma or GED Excellent customer service Strong interpersonal skills; can effectively communicate and relate to all levels within and outside the organization; create and build positive and productive relationships. Responds quickly and effectively to changing trends and circumstances; embraces change and welcomes fresh perspectives; learns from past mistakes and adjusts accordingly. Can manage people and resources to get projects completed; has a strong ability to multi-task and keep order. Ability to work independently and/or in a team environment. Strong verbal and written communication skills Must be able to work well in high pressure situations and remain flexible during last minute changes and revisions. Ability to stand, sit, use of hands to handle, or feel, reach with hands and arms. Ability to lift and/ or move up to 50 pounds. Specific vision abilities required by this job include close vision and distance COMPENSATION Competitive salary range of $75,000 - $80,000 commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. WORKING CONDITIONS Location: On Site View Boston Boston, MA PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. NOTE: The essential responsibilities of this position are described below the above headings. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. Legends Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

Profile: Ideally experience within catering in large venues such as: convention centers, sports venues, large hotels , multi property, (hotels can be tricky, often in a hotel dealing with other things than food and beverage) country clubs (though they tend to be smaller). Team Structure/ Direct Reports: 3 catering managers reporting 2 to 3 supervisors. Hourly: Anywhere from 60-75 staff. This is a Union environment - union experience would be preferred but not a deal breaker Events: Last year was just shy of 2,000 events. Flexible schedule! Scalability is key. Most days smaller events, ie.: 20 person lunch, to 400 person dinner. There are upwards of 1k events a year; 3-4 major events a week (receptions of 100+), gamedays are heavy Very high volume event environment. Additional notes: Communication and data entry/analysis are a big piece. Scheduling responsibility. Heavy role in managing union, responding to grievances, write ups. Staff management, menu printing. Equipment inventory (making sure team is set for event) Event sizes can range from 10 - 3,000 person sized events. Management of other high level Managers Supporting Fenway and MGM Theater at Fenway and any additional travel as support staff Incredibly front, customer facing. Need polish, presentability, communication. Very detail oriented and detail focused. Specific Tools or Software used in the role: Heavily in Microsoft Office Suite, ABI, most programs are trainable. Experience with POS and inventory systems ideal. A lot of email communication. Experience: Education/ Certifications: Love a bachelors, but experience can substitute. ServSafe. Any kind of food safety cert would be a bonus

Who We Are: We believe a workplace food program is something employees should love and look forward to every day. Powered by technology and a network of over 2,000 restaurants, Fooda feeds hungry people at work through our ongoing food programs located within companies and office buildings. Every day, each Fooda location is served by different restaurants that come onsite and serve fresh lunch from their chef's unique menus. Fooda operates in 20 major US cities and plans to continue its expansion across the United States and internationally. Eight out of ten employees believe Fooda is one of their company's top perks. Position Overview: The Catering Manager position is critical to the success of a Fooda client location. The Catering Manager is responsible for managing client relationships along with managing the daily catering orders offered at the client location. The Catering Manager ensures all catering offered to the client and customers are of superior quality and service. Who You Are: You love building relationships and enjoy customer service You are optimistic in the face of problems and you're capable of finding solutions quickly and effectively You are very organized and detail oriented. Type-A personality is a plus! You have an entrepreneurial mindset with the capability of managing work independently Quick thinking on your feet and no problem is too big or small for you You do not wait for direction and are always looking for ways to improve Prior experience in catering preferred Ideal candidates will have a Bachelor's degree in addition to five to eight years of relevant experience What You Will Be Responsible For: Coordinate and oversee internal catering events at client location Establish and maintain effective client and customer rapport to determine catering needs Maintain costs as it relates to food, beverage, and labor Negotiate new menus with restaurant partners for special requests Recruit and train catering staff at client location Oversee set up and cleanup of all catering events Ensure all catering events comply with government and agency standards, including but not limited to those relating to safety and health What We'll Hook You Up With: Competitive market salary and stock options based on experience Comprehensive health, dental and vision insurance plans 401k retirement plan with company match Paid maternity and parental leave benefits Flexible spending accounts Company-issued laptop Daily subsidized lunch program (ours!) and free food and beverages in the office A fulfilling, challenging adventure of a work experience Must be authorized to work in the United States on a full-time basis. No recruiters please. The salary range for this role is between $55,000-$65,000 and is dependent on a number of factors, including but not limited to work experience, training, location, and skills.

Role OverviewJoin a great team where students are at the heart of everything we do! Sodexo's Campus Segment is seeking a Catering Manager 3 for Curry College, a campus dedicated to connecting people with academic and personal opportunity. In this role, you will lead the execution of high-quality catering experiences-from donor events to student engagement activities-while delivering outstanding service and building strong client relationships. The Catering Manager actively supports event setup, execution, and breakdown, while also managing administrative functions such as Catertrax operations, ordering, beer/wine oversight, and inventory. Exceptional multitasking, delegation, and communication skills are essential. The role also supports resident dining operations as needed. What You'll DoLead the planning, coordination, and execution of campus catering events, ensuring excellence in service, presentation, and customer satisfaction. Engage regularly with donors, campus partners, and student groups to understand needs and deliver tailored event experiences. Actively participate in event setup, service execution, and breakdown to maintain quality and efficiency. Oversee Catertrax ordering, billing, event documentation, and administrative workflows. Manage inventory, ordering, and beer/wine processes in compliance with Sodexo and campus standards. Support resident dining operations as needed, collaborating with culinary and service teams. Train, coach, and develop front-line staff and managers to uphold service standards and operational consistency. Monitor financial performance, including pricing, food and beverage cost controls, and budget adherence. Maintain strong relationships with clients, vendors, employees, and college partners. Champion safety, sanitation, and compliance standards at all times. What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You BringFood service experience in high-volume catering management. Formal training in catering services, including customer service, event planning, presentation, and event management. Proven ability to deliver high-end catering and exceptional food quality and presentation. Strong leadership, communication, and interpersonal skills with the ability to build positive working relationships at all levels. Solid computer skills and familiarity with catering systems (Catertrax preferred). Culinary knowledge and understanding of food and beverage cost controls. Competence in unit financial management, pricing strategies, and menu development. Ability to manage multiple priorities, delegate effectively, and excel in a fast-paced environment. A proactive, hands-on approach and dedication to exceeding customer expectations. Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Job DescriptionDescriptionPosition: Mobile Market Food Truck Manager Reports to: Director of Nutrition Education, Partnerships & Warehouse Operations Position Type: Full Time YMCA of Greater Boston Mobile Market Food Truck Manager The YMCA is a lead partner for the Greater Boston Food Bank and operates a warehouse Grocery Bag Distribution Program that packages and delivers 4,500+ grocery bags weekly to more than 45 partners through the city of Boston. A new Mobile Market will be operational in 2023 and will coordinate services in the city of Boston. The goal is to serve communities daily with food choice and individual selection. The YMCA of Greater Boston is also a partner to the Department of Transitional Assistance (DTA) and delivers SNAP-Education/ Nutritional Education to all distribution Centers in the city of Boston, partners with the Massachusetts Alliance of Ys and works directly with JRI and independent consultant to measure the impact of all Distribution Center Operations and Activities. Annually pantry meals will deliver more than 3 million meals. REQUIRED KNOWLEDGE. SKILLS & ABILITIES: • Proven ability to work with people from a variety of different ethnic, socioeconomic, educational, religious, sexual, and generational backgrounds. • Ability to identify, develop and monitor partnerships that meet specific needs of families and community. • Intermediate level knowledge of Microsoft Word, Exchange and Outlook; use of spreadsheet software such as Excel; use of on-line reporting systems for data entry. • Ability to write and communicate clearly and effectively. • Serve Safe, CPR, First Aid & other program specific certifications required upon or after hire. PHYSICAL DEMANDS: While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel objects, tools, or controls; and talk or hear. The employee frequently is required to sit and reach with hands and arms. The employee must occasionally lift and/or move up to 10 -15 pounds. Specific vision abilities required by this job include close vision, distance vision, and the ability to adjust. Key ResponsibilitiesESSENTIAL RESPONSIBILITIES Job Responsibilities: • Oversee entire operation of the Mobile Market Food Truck • Have training on Greater Boston Food Bank SWAP method • Implement SWAP method at Mobile Market Food Truck sites • Drive Mobile Market Food Truck • Load, set up, and breakdown Mobile Market Food Truck • Coordinate with SNAP-Ed Team of Dietitian and Nutritionist to set up SNAP-Ed nutrition lessons and cooking demonstrations at sites • Manage Market site and participants to ensure flow and safety • Track inventory and “sales” of items • Oversee Mobile Market Food Truck Operations Assistant