Kitchen manager jobs in Waukegan, IL

Pay based on experience | Requires flexibility to work various shifts In this fast-paced, high energy environment where great guest service and attention to detail is essential, how do we ensure all of our team members receive the best service? As a Quick Service Shift Manager, you will have a genuine passion for guest service, top notch organizational skills, and the ability to work well in a team. While carrying out the job duties listed below, you will contribute to our continued success by demonstrating unsurpassed guest service, a high level of integrity and ethical standards, and personal and professional dedication to our mission, vision, and values. Principal Duties and Responsibilities (*Essential Function) *Carry out managerial responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include but are not limited to interviewing, hiring, and training team members; scheduling and motivating team members; planning, assigning, and directing work; appraising performance; rewarding and disciplining team members; addressing complaints; and resolving problems. *Oversee daily operations of the venue on assigned shift, including but not limited to leading shift meetings, conducting training, delegating tasks effectively, and overseeing opening and closing duties, cleaning detail, and money handling. *Ensure timely, positive resolution to guest inquiries, issues, and concerns, taking proper corrective action as necessary. Refer or report serious or complex issues to management. *Manage team member scheduling and venue inventories to meet business demands and attain budgeted goals through effective cost controls. *Maintain a safe, sanitary, and organized work environment. Maintain complete knowledge of venue service standards for all positions, menu items, beverage selections, specials, promotions, events, and policies. Work at other venues as assigned, based on business needs. Ensure full compliance with departmental Internal Controls, policies, procedures, and regulations. Perform other duties as assigned. Job Qualifications A high school diploma or equivalent and 3 years of progressively responsible, related experience in a venue of similar size are required. An Associate's degree can take the place of 1 year of experience. High volume restaurant operations experience preferred. One year of supervisory experience is required. The ability to successfully achieve Responsible Alcohol and ServSafe certifications within 90 days. Office skills must include the ability to use standard office equipment and knowledge of Microsoft Office. Experience with point-of-sale (POS) systems preferred. The ability to maintain discretion in handling confidential information. The ability to interact with guests and team members professionally, including the ability to speak in front of small groups of team members. The ability to work irregular hours and extended shifts including late nights, early mornings, weekends, and holidays. While performing the duties of this job, the team member is regularly required to talk, hear, walk, climb, balance, stoop, kneel, crouch, stand, sit, and move freely throughout the property, The team member is frequently required to use hands to handle or feel objects, tools, or controls, and reach with hands and arms. The team member must be able to operate a personal computer. The team member is required to lift, carry, push, pull, or move objects up to 10 pounds on a regular basis and up to 60 pounds occasionally, with assistance. Team member must wear all required Personal Protective Equipment (PPE) while performing job duties. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and the ability to adjust focus. Working Conditions The noise level is usually moderate to loud. When on the casino floor, the noise level increases. The facility is not smoke free. The team member will be exposed to, handle, and work with foods that are commonly classified as allergens, including but not limited to peanuts, tree nuts, eggs, soy, dairy products, seafood, shellfish, and gluten. Disclaimer The above statements are intended to describe the general nature and level of work being performed by people assigned to this job. They are not intended to be an exhaustive list of all qualifications, responsibilities, duties, and skills required.

General Manager - Freight Forwarding Operations -Multi-State Leadership | $75K-$85K + Fully paid Benefit premium Elk Grove Village, 100% on site / Multi-State Oversight (15-20% Travel, including International) Reports to COO | Oversees 7 Branches (U.S. & Toronto) $75,000 - $85,000 Annually | Full Benefits + Auto Allowance or Company Vehicle Must have experience in air shipment in freight forwarding or logistics to be considered , Ability to read financials, help with budgeting, where to focus on to improve, cost etc. and have experience negotiating with airlines and trucking companies - national contracts Compensation & Benefits Salary: $75,000-$85,000 (Exempt) Medical, Dental, Vision, Term Life/AD&D, and HRA - 100% Company Paid 401(k) with Company Match 16 Days PTO + 6 Paid Holidays Auto Allowance ($500/month) or Company Vehicle Opportunities for international training and development About the Role We're seeking an experienced and strategic General Manager to join our growing organization and provide leadership across multiple branch locations in the U.S. and Canada. Reporting directly to the COO, this role will play a pivotal part in driving operational excellence, financial performance, and national vendor partnerships within our air and ocean freight forwarding operations. This individual will oversee two direct reports, with indirect leadership responsibility for seven branch managers across multiple states - and will have an expanding leadership scope as the organization grows. Travel will average around 15-20%, including monthly visits to domestic branches and occasional international travel (Toronto and Japan for training sessions). Key Responsibilities Lead, coach, and develop branch leadership teams to meet performance and profitability goals. Create and implement strategic business plans aligned with company objectives and growth targets. Oversee branch budgets, financial performance, and cost optimization efforts. Negotiate and manage national contracts with airlines and trucking companies to ensure competitive pricing and reliable service. Analyze financials and performance metrics to identify areas of improvement and operational efficiency. Ensure safe, compliant, and effective inbound/outbound logistics and warehouse operations. Partner with senior leadership to drive process consistency and performance across all branches. Foster a professional, collaborative, and goal-driven workplace culture that aligns with company values. Qualifications Minimum 7 years of experience in air and/or ocean freight forwarding, domestic cargo movement, or 3PL operations. Proven experience negotiating large-scale transportation or logistics contracts (airlines, trucking, or freight partners). Strong financial acumen with the ability to read and interpret financial statements, budgets, and P&L reports. Exceptional leadership skills with the ability to manage across multiple locations. Excellent communication, analytical, and problem-solving abilities. Bachelor's degree preferred (High School Diploma or GED required). Why Join Us This is a unique opportunity to join a well-established, logistics organization known for precision, professionalism, and long-term growth. If you thrive in a structured yet global environment and excel at driving results through leadership and strategy, we'd love to meet you. Apply today to join our leadership team and help shape the future of our logistics network. Alternative job title: Regional Operations Supervisor - Freight Forwarding Logistics Operations Supervisor Transportation Operations Manager Branch Operations Supervisor Supervisor of Freight Operations National Operations Supervisor - Logistics & Transport Operations Supervisor - Freight Forwarding Logistics Operations Supervisor Transportation Supervisor Warehouse & Logistics Supervisor Freight Operations Supervisor Branch Operations Supervisor ✈️ Freight Forwarding / Air Cargo Focus Freight Forwarding Manager Freight Forwarding Supervisor Air & Ocean Freight Operations Manager International Freight Director Air Cargo Operations Manager Global Logistics Manager Global Logistics Supervisor Air Freight Supervisor Air & Ocean Export Supervisor Import/Export Supervisor Freight Forwarding Team Lead Cargo Operations Supervisor International Logistics Supervisor

If you're driven by a company mission that prioritizes health and well-being across the U.S., this is an exciting opportunity to collaborate with industry pioneers while making your mark in Oak Brook! As the General Manager, you will play a crucial role in optimizing operational efficiency, ensuring seamless processes, and upholding the company's core values and mission. With a deep commitment to enhancing lives, you will lead initiatives that improve overall performance while delivering the highest level of service to drive financial success. Your leadership will directly influence the organization's growth, impact, and long-term success. Your Impact A dynamic leader with extensive experience in managing premium operations, driving revenue growth, and enhancing customer engagement. This role is responsible for executing high-impact operational strategies, including membership acquisition and retention, staff leadership, and overall revenue optimization. Additionally, you are committed to driving and modeling exceptional customer service, ensuring a premium experience that fosters loyalty and satisfaction while maximizing profitability and long-term business success. Responsibilities Manage, support, and cultivate positive relationships with patients, healthcare providers, team members, internal and community stakeholders. Actively contributes to generating location-specific business in collaboration with the sales/marketing. Collaborate with other leaders in the company to develop and execute strategic plans. Safeguard the smooth and efficient execution of operational procedures through effective leadership, enabling the team to deliver exceptional customer service. Actively develop team members and conduct consistent employee reviews and performance evaluations - uphold positive team morale consistently. Guarantee that all patient care and services not only meet but also surpass regulatory and industry standards. Provide oversight for all facility employees, including NP's, RN's, and Front Desk Receptionists. Manage the financial performance of the facility for financial sustainability. Stay updated on legal compliance, safety regulations, and evolving safety measures. Ensure a safe and secure environment for both patients and staff within the facility. Supervise the presentation and maintenance of the facility, ensuring aesthetic appeal, proper functionality, and prompt resolution of maintenance issues. Lead and manage the daily operations of the healthcare facility. Oversee and manage staff, including physicians, nurses, and administrative staff. Ensure that all patient care and services meet or exceed regulatory and industry standards. Manage budgets to ensure the financial sustainability of the facility. Carry out strict adherence to HIPAA regulations regarding patient privacy. What You'll Bring Bachelor's degree in Healthcare Administration, Business Administration, or a related field (Master's degree preferred). 3+ years of experience in healthcare or hospitality management, preferably in a clinical setting. Demonstrated ability to lead and manage a team of healthcare professionals. Strong financial management skills and experience. Thorough knowledge of HR-related business practices; recruiting, timesheet auditing, coaching, etc. Proven ability to identify, troubleshoot, and resolve internal and external conflicts. Effective liaison with a diverse range of internal and external stakeholders. Exceptional communication and interpersonal skills, fostering strong relationships with patients, healthcare providers, and community stakeholders. Familiarity with healthcare regulations and industry standards. Strong business acumen. Capacity to work both independently and collaboratively within a team. Naturally outgoing and friendly demeanor. Proficient in technology and resourceful in its application. #117891 The Larko Group is a women-owned, premier staffing and recruiting firm based in Chicago with a nationwide reach. We specialize in Direct Hire, Temp-to-Hire, and Temporary/Project placements across a wide range of roles, including Executive Assistants, Administrative Assistants, Personal Assistants, Chief of Staff, Office Managers, Receptionists, General Office, Event Support, Project Management, and Customer Service.

Hungry For A Great Career? To our guests, Zaxbys is more than just a place to eat its a place to have fun, spend some time with friends and experience great food Definition To manage a Zaxby's unit toward the attainment of agreed upon sales and profit goals, working within the framework of company values and policies. Responsible for day to day operations of their store location. Benefits: *****Profit sharing***** FREE meals on the clock and 50% off meals off the clock Team member recognition program Team member referral bonus Flexible Hours Opportunity for career growth Responsibilities: Essential duties may include but are not limited to the following: Increase sales by providing outstanding product and service. Write an effective work schedule each week and post it by 5 pm on Thursday. Work morning, nights, and weekends, monitoring quality of food and service. Ensure restaurant is 100% staffed with quality Team Members. Ensure full implementation of new employee orientation and training programs. Review the performance of all Team Members, Shift Managers and Assistant Managers twice a year. Execute all systems daily to ensure a clean, organized restaurant, prepared to deliver quality food in a friendly environment. Purchase food, beverages, and supplies as needed and oversee preparation to ensure that every product served meets high standards of product quality. Operate in accordance with established performance, profits and operating standards as set out in the Operation Manuals. Supervise and motivate Team Members, Shift Managers and Assistant Managers to perform to their highest possible level of ability. Have a good working knowledge of all equipment, and assume responsibility for preventive maintenance of a unit. Maintain high standards of service throughout the operational day by demonstrating LEADERSHIP by example. Utilize all management tools to keep neat, accurate, and current records providing the historical data to plan for increased sales and profits. Ensure all marketing plans are executed on time and accurately to build repeat Guest visits. Responsible for initiating and implementing approved Local Store Marketing. Review income statements and progress toward goals with the District Manager. Take action to solve problems as necessary. Communicate openly and honestly with subordinates, superiors and all others about plans, progress and problems. Continually help develop Assistant Managers in the operation of a Zaxby's unit and prepare them for general manager responsibility. Provide leadership by engendering excitement, enthusiasm, positivity and commitment toward company objectives. Responsible for increasing sales and making a profit. Maintain an attitude of flexibility that allows performance above and beyond the parameters of this position description Maintain a flexible schedule working at least one open, close, and mid shift per week. Must work a minimum of 50 hours per week. Non-essential job functions: Maintain physical condition appropriate to the performance of assigned duties and responsibilities which may include the following: Walking, Standing, or Sitting for extended periods of time Maintain effective audio-visual discrimination and perception needed for: Making observations Communicating with others Reading and writing Working conditions: Office environment; work with computer and office equipment. Restaurant environment; work with advanced kitchen and front-of-house operational equipment; hazardous conditions. Essential job functions may require maintaining physical condition necessary for standing, walking or sitting for prolonged periods of time. Capabilities Requirement: Manage all personnel on each shift, including cashiers and cooks. Inventory management: the management of food costs. Insure that all daily, weekly, monthly and quarterly tasks and checklists are being completed correctly. Hiring and scheduling staff to provide quality guest experience while managing labor expense. Insure that daily cash drawers, safe and credit cards are balanced. Operate the store to meet or exceed budgeted operating goal. Insure that all product quality standards are met. Create an environment of quality within your store. Lead a team well and coach the performance of others. Experience & Training Requirements Education: High school diploma or equivalent Experience: Minimum 1 year experience managing in a restaurant environment Minimum 1 year employment by Zaxby's & ZFL Certified Successfully passed all ZFL required management tests within 90 days of hire REQUIREMENTS Must be 21 years of age or older Ability to work a minimum of 9 hours per week Zaxby's is an American chain of fast casual restaurants offering chicken wings, chicken fingers, sandwiches, and salads. The chain operates primarily in the South, and has more than 900 locations.

Domino's Pizza is a small franchise with locations in Lombard, Lisle, Glen Ellyn and Elmhurst IL. We are fast-paced, challenging, rewarding and our goal is to bring smart hustle and positive energy to our team and our neighborhoods . Our work environment includes: Food provided with every full shift Growth opportunities On-the-job training Flexible working hours ```Duties``` - Oversee daily operations of the establishment, including staff management, customer service, and inventory control - Ensure that all food service operations are in compliance with health and safety regulations - Manage and train a team of employees, providing guidance and support as needed - Monitor and maintain quality standards for food preparation and presentation - Handle cash transactions and maintain accurate records of sales and expenses - Collaborate with kitchen staff to develop menus and ensure efficient workflow - Utilize POS systems to process orders and track inventory - Provide exceptional customer service, addressing any concerns or complaints promptly ```Beneficial Experience``` - Previous experience in team management, preferably in the food service or hospitality industry - Strong knowledge of food safety regulations and best practices - Familiarity with hotel or restaurant operations, including kitchen management and cash handling - Proficient in using POS systems for order processing and inventory management - Excellent communication skills, both verbal and written - Ability to multitask and prioritize tasks effectively in a fast-paced environment - Strong problem-solving skills and the ability to make sound decisions under pressure -Driver's license and good driving record We offer competitive pay based on experience, as well as opportunities for career growth within our organization. If you have a passion for the hospitality industry and enjoy leading a team, we would love to hear from you. Please submit your resume along with a cover letter detailing your relevant experience. REQUIREMENTS Driver's license At Domino's Pizza, Our Most Important Ingredient is Our People! We offer employment opportunities within our franchise stores. Take the first step in joining our team, and you'll find opportunities you won't find anywhere else in the industry!

Head Chef / Kitchen Manager - Head Chef / Kitchen Manager Reports To: General Manager Department: Back of House (BOH) Employment Type: Full-Time / Exempt ABOUT US Cream City Concepts is Milwaukee's premier hospitality group, known for creating engaging entertainment spaces, serving excellent food and drinks, and offering cozy Airbnb accommodations. Our portfolio includes popular destinations like Who's on Third, Who's on Layton, Oak Barrel Public House, Cream City Concepts Catering, and Third Street Properties. As we continue to grow, we are looking for experienced leaders who are passionate about hospitality and ready to take the next step with a company that values excellence, teamwork, and innovation. ABOUT THE ROLE The Head Chef / Kitchen Manager (KM) is responsible for the overall leadership and daily operations of the kitchen, including food preparation, ordering, inventory, food and labor cost control, maintaining health and safety compliance, ensuring food quality and consistency, and building a positive and productive kitchen culture. This is a hands-on role that requires the Head Chef/KM to be present in the kitchen, working shifts as and leading the line during peak times, as well as scheduled shifts to control labor costs and maintain consistency. This role sets the tone for kitchen discipline, creativity, and efficiency. The primary focus is to maintain high-quality standards, manage a team of kitchen staff, and collaborate with other departments to deliver exceptional culinary experiences to customers. KEY RESPONSIBILITIES Team Leadership & Management Hire, supervise, train, and motivate BOH staff including sous chefs, cooks, preps, and dishwashers. Schedule and manage kitchen labor to meet business demands while controlling costs. Promote clear communication and strong collaboration between BOH and FOH teams. Lead by example and set the tone for kitchen discipline, professionalism, and positivity. Culinary Execution & Menu Development Ensure accurate and consistent execution of all menu items and specials. Oversee food preparation, cooking, and presentation processes to meet customer expectations and maintain timely service. Lead the line, cook during peak hours, and staff shortages. Develop and update menus based on customer preferences, seasonal availability, and cost considerations. Maintain 100% compliance with standardized recipes and portion control (via tools like Xchef). Perform regular tastings, line checks, and quality control walkthroughs. Inventory, Ordering & Vendor Management Conduct weekly inventory and maintain proper par levels to reduce waste and ensure freshness. Maintain strong supplier relationships Track and record invoices, receipts, and model inventory practices (FIFO, waste logs, etc.). Food & Labor Cost Control Analyze food and labor costs, identify areas for improvement, and implement cost-saving measures without compromising quality. Achieve and maintain food and labor cost targets as a % of sales. Use labor forecasting and cut procedures to avoid overtime and overstaffing. Track waste, theft, and spoilage and implement proactive cost-saving measures to minimize waste, ensure freshness, and prevent stock shortages. Manage costs within the kitchen department. SOPs, Recipes, and Prep Systems Create and enforce standardized opening, closing, cleaning, and station SOPs. Maintain accurate, usable prep lists for all stations based on sales trends and menu cycles. Audit and enforce full recipe and plating compliance across all staff. Use systems like Xchef (or equivalent) to keep kitchen documentation updated. Partner with the right stakeholders to build and create an org chart and a flow chart for kitchen operations pared with JDs for each role. Sanitation, Safey & Maintenance Conduct regular inspections of food products, equipment, and storage areas to maintain cleanliness, safety, and hygiene standards. Uphold all local health department regulations and pass inspections. Oversee daily sanitation, line checks, and deep-clean schedules. Train staff in food handling, safety, and sanitation best practices. Monitor kitchen equipment functionality, arrange repairs or suggest replacements as needed, and maintain model information and maintenance records. Collaboration & Communication Work with FOH leadership to ensure ticket flow, guest satisfaction, and special requests. Coordinate with the front-of-house staff to ensure smooth flow of food orders and resolve any issues or delays. Actively participate in management meetings, menu rollouts, and service planning. Maintain a clear and consistent flow of communication across all shifts. QUALIFICATIONS 3+ years of experience as a kitchen manager, sous chef, or in a similar supervisory role within a high-volume kitchen restaurant or the hospitality industry. Proficiency in managing budgets, controlling costs (food costs, labor control, inventory), and optimizing resources. Proficiency in food safety regulations, health department compliance, and kitchen hygiene. Experience with recipe software systems and prep management. Strong leadership, interpersonal, and communication skills to effectively manage a diverse kitchen team and collaborate with other departments. Flexible availability (including nights, weekends, holidays). Willingness and ability to work firsthand in the kitchen during service. In-depth knowledge of food preparation techniques, culinary trends, and food safety regulations. Excellent organizational and multitasking abilities to prioritize tasks and meet deadlines in a fast-paced environment. Familiarity with kitchen equipment, maintenance, and troubleshooting. A true team player who can jump into any role as needed and drive performance by example. Passionate about hospitality, community engagement, and company growth. Qualified candidates must be legally authorized to work in the United States. This position involves standing, walking, bending, and lifting up to 50 pounds throughout the shift. SUCCESSFUL METRICS Hitting food and labor cost targets consistently. Clean health inspections with minimal violations. High team morale and low BOH turnover. Timely service with consistent food quality. Minimal waste/spoilage and accurate inventory control. Smooth communication with FOH and customer satisfaction with food output. BENEFITS AND PERKS In addition to salary, we offer a full suite of benefits to our management team, including paid vacation, simple IRA plan with company match, cell phone plan, free employee meals, and health insurance reimbursement. EQUAL OPPORTUNITY EMPLOYER The policy of the Company is to ensure equal opportunity for all qualified applicants and employees without regard to race, color, religion, gender, marital status, sexual orientation, national origin, ancestry, age, gender identity, gender expression, disability, citizenship, pregnancy, veteran status, membership in any active or reserve component of the U.S. or state military forces, genetic history or information or any other category protected by law. Other duties, responsibilities, and activities may change or be assigned at any time with or without notice as assigned by the Manager. The does not constitute a contract of employment, and the position remains at-will. Other duties, responsibilities and activities may change or be assigned at any time with or without notice as assigned by the Manager. The job description does not constitute a contract of employment, and the position remains at-will. Compensation: $65,000.00 per year Cream City Concepts is Milwaukee's premier hospitality group focused on engaging entertainment spaces, excellent food and drinks, and cozy Airbnb spaces. ~Who's on Third~ ***************************** ~Oak Barrel Public House~ ********************************* ~Third Street Tavern~ *********************************** ~Who's on Layton~ ***********************

Job Title: Chef Manager Salary: $70k - 75k a year Hours: Monday to Friday. Weekend and evening availability is needed at some locations. Are you ready to bring your culinary passion and leadership skills to the next level? Food For Thought is hiring a Chef Manager to oversee both the Front and Back of House teams across our Chicagoland café locations. In this role, you'll set the vision for your kitchen, stay ahead of industry trends, and ensure flawless execution of menus, promotions, and client expectations. You're a cautious risk-taker who thrives in a fast-paced environment-balancing creativity with operational excellence. You hold yourself and others to high standards, manage costs with precision, and know how to keep both customers and employees satisfied. With at least 5 years in food service management and the ability to adapt quickly, you're self-sufficient, direct, and motivated to lead teams to success. Responsibilities • Measuring customer satisfaction levels through feedback and resolving any issues immediately. • Working with the District Manager to maintain 100% compliance with the new menu and promo rollouts from the chef's committee. • Acting as the liaison with the client to ensure expectations are met. • Managing and maintaining all SOP and HACCP standards. • Demonstrating financial expertise and accountability in managing Food, Labor and Direct costs against budgets and forecasts. • Other duties as required or assigned. Required Qualifications • 5+ years in Food Service Management. • Ability to work in a fast-paced environment. • Strong communication and leadership skills. • Proficient computer skills and exceptional organizational skills. • Must provide valid Food Service Manager Certificate and Food Allergen Certification. Preferred Qualifications • Associate's degree in Culinary Arts. • A passion for culinary arts, with a desire for creativity. • Ability to budget and manage inventory. • Creativity and adaptability to challenges. Why We're the Leaders • Excellent training • Employee Referral bonuses • Flexible scheduling • Career advancement opportunities • Competitive Pay • Anniversary Milestone Incentives Company Benefits & Perks Paid Time Off Medical, Dental and Vision Insurance - Includes Spouse and Domestic Partner Coverage (Blue Cross Blue Shield Provider) Flexible Spending Accounts (FSA) Health Savings Account (HSA) Paid Life Insurance ($50K by the company, optional additional coverage) Accidental Death and Dismemberment Insurance (AD&D) & Critical Illness Insurance Short Term Disability Employee Assistance Program (EAP) Mental Health, Relationship Conflicts, Child and Eldercare, Substance Abuse, Grief and Loss Assistance for you and household members In Person Sessions Unlimited phone access Parental Leave - Equal benefits to Mothers and Fathers 401K Retirement Plan FFT University - Over 70 courses designed to enhance your skills in life and on the job to help your career growth. Employee Meal Plan Employee Discounts (Pet Insurance, Entertainment, Travel, Company Discounts, and much more). Company Values & Culture • Collaboration & Open Communication • Diverse, Inclusive, Safe, and Motivating • Our Triple Bottom Line - People, Product and Planet • A Net Positive Organization Grow with us! - at Food For Thought, instruction, advice, and assistance are always readily available, which is why our average tenure is 5 years. The U.S. average is 4.3 years, while the Hospitality industry average is only 2 years!

Benefits: Bonus based on performance Employee discounts Flexible schedule Opportunity for advancement Paid time off Training & development Head Chef / Kitchen Manager Reports To: General Manager / Owner Department: Back of House (BOH) Employment Type: Full-Time / Exempt Location: Oak Barrel Public House ABOUT USCream City Concepts is Milwaukee's premier hospitality group, bringing people together through vibrant entertainment spaces, amazing food and drinks, amazing private events, off-site catering events, and cozy Airbnb stays. Our growing portfolio includes favorites like Who's on Third, Who's on Layton, Oak Barrel Public House, Cream City Catering, and Third Street Properties. We're looking for passionate, experienced leaders and creators who are ready to take their next step with a company that values excellence, creativity, and teamwork. Join us and help shape the experiences that make Milwaukee unforgettable. ABOUT THE ROLE The Head Chef / Kitchen Manager (KM) is responsible for the overall leadership and daily operations of the kitchen, including food preparation, ordering, inventory, food and labor cost control, maintaining health and safety compliance, ensuring food quality and consistency, and building a positive and productive kitchen culture. This is a hands-on role that requires the Head Chef/KM to be present in the kitchen, working shifts as and leading the line during peak times, as well as scheduled shifts in order to control labor costs and maintain consistency. This role sets the tone for kitchen discipline, creativity, and efficiency. The primary focus is to maintain high-quality standards, manage a team of kitchen staff, and collaborate with other departments to deliver exceptional culinary experiences to customers. KEY RESPONSIBILITIES Team Leadership & Management Hire, supervise, train, and motivate BOH staff including sous chefs, cooks, preps, and dishwashers. Schedule and manage kitchen labor to meet business demands while controlling costs. Promote clear communication and strong collaboration between BOH and FOH teams. Lead by example and set the tone for kitchen discipline, professionalism, and positivity. Culinary Execution & Menu Development Ensure accurate and consistent execution of all menu items and specials. Oversee food preparation, cooking, and presentation processes to meet customer expectations and maintain timely service. Lead the line, cook during peak hours, and staff shortages. Develop and update menus based on customer preferences, seasonal availability, and cost considerations. Maintain 100% compliance with standardized recipes and portion control (via tools like Xchef). Perform regular tastings, line checks, and quality control walkthroughs. Inventory, Ordering & Vendor Management Conduct weekly inventory and maintain proper par levels to reduce waste and ensure freshness. Maintain strong supplier relationships Track and record invoices, receipts, and model inventory practices (FIFO, waste logs, etc.). Food & Labor Cost Control Analyze food and labor costs, identify areas for improvement, and implement cost-saving measures without compromising quality. Achieve and maintain food and labor cost targets as a % of sales. Use labor forecasting and cut procedures to avoid overtime and overstaffing. Track waste, theft, and spoilage and implement proactive cost-saving measures to minimize waste, ensure freshness, and prevent stock shortages. Manage costs within the kitchen department. SOPs, Recipes, and Prep Systems Create and enforce standardized opening, closing, cleaning, and station SOPs. Maintain accurate, usable prep lists for all stations based on sales trends and menu cycles. Audit and enforce full recipe and plating compliance across all staff. Use systems like Xchef (or equivalent) to keep kitchen documentation updated. Partner with the right stakeholders to build and create an org chart and a flow chart for kitchen operations pared with JDs for each role. Sanitation, Safey & Maintenance Conduct regular inspections of food products, equipment, and storage areas to maintain cleanliness, safety, and hygiene standards. Uphold all local health department regulations and pass inspections. Oversee daily sanitation, line checks, and deep-clean schedules. Train staff in food handling, safety, and sanitation best practices. Monitor kitchen equipment functionality, arrange repairs or suggest replacements as needed, and maintain model information and maintenance records. Collaboration & Communication Work with FOH leadership to ensure ticket flow, guest satisfaction, and special requests. Coordinate with the front-of-house staff to ensure smooth flow of food orders and resolve any issues or delays. Actively participate in management meetings, menu rollouts, and service planning. Maintain a clear and consistent flow of communication across all shifts. Catering Operations Assist with planning and coordinating food service for all catering events, from initial inquiry to event execution Provide tastings and ensure satisfaction Create event timelines, staffing plans, and equipment checklists for culinary operations Manage event-day culinary setup, food execution, and service flow while maintaining positive and effective communication. Ensure consistent quality, presentation, and timeliness of all catered food Create and Maintain Standard Operating Procedures Establish and maintain a proper flow chart of leadership underneath your position. Mobile Food Truck Operations May be required to drive the food truck Assist with scheduling, BOH staffing, and executing food truck events including private events, festivals, and daily service windows Help with coordinating parking and on-site logistics Maintain food truck cleanliness, equipment condition, and readiness Create and Maintain Standard Operating Procedures Establish and maintain a proper flow chart of leadership underneath your position. QUALIFICATIONS 3+ years of experience as a kitchen manager, sous chef, or in a similar supervisory role within a high-volume kitchen restaurant or the hospitality industry. Proficiency in managing budgets, controlling costs (food costs, labor control, inventory), and optimizing resources. Proficiency in food safety regulations, health department compliance, and kitchen hygiene. Experience with recipe software systems and prep management. Strong leadership, interpersonal, and communication skills to effectively manage a diverse kitchen team and collaborate with other departments. Flexible availability (including nights, weekends, holidays). Willingness and ability to work firsthand in the kitchen during service. In-depth knowledge of food preparation techniques, culinary trends, and food safety regulations. Excellent organizational and multitasking abilities to prioritize tasks and meet deadlines in a fast-paced environment. Familiarity with kitchen equipment, maintenance, and troubleshooting. A true team player who can jump into any role as needed and drive performance by example. Passionate about hospitality, community engagement, and company growth Qualified candidates must be legally authorized to work in the United States. This position involves standing, walking, bending, and lifting up to 50 pounds throughout the shift. SUCCESSFUL METRICS Hitting food and labor cost targets consistently. Clean health inspections with minimal violations. High team morale and low BOH turnover. Timely service with consistent food quality. Minimal waste/spoilage and accurate inventory control. Smooth communication with FOH and customer satisfaction with food output. BENEFITS AND PERKS In addition to salary, we offer a full suite of benefits to our management team, including paid vacation, simple IRA plan with company match, cell phone plan, free employee meals, and health insurance reimbursement. EQUAL OPPORTUNITY EMPLOYER The policy of the Company is to ensure equal opportunity for all qualified applicants and employees without regard to race, color, religion, gender, marital status, sexual orientation, national origin, ancestry, age, gender identity, gender expression, disability, citizenship, pregnancy, veteran status, membership in any active or reserve component of the U.S. or state military forces, genetic history or information or any other category protected by law. Other duties, responsibilities, and activities may change or be assigned at any time with or without notice as assigned by the Manager. The does not constitute a contract of employment, and the position remains at-will. Other duties, responsibilities and activities may change or be assigned at any time with or without notice as assigned by the Manager. The job description does not constitute a contract of employment, and the position remains at-will. Compensation: $50,000.00 per year "Cream City Concepts is Milwaukee's premier hospitality group focused on engaging entertainment spaces, excellent food and drinks, and cozy Airbnb spaces." ~Who's on Third~ ***************************** ~Oak Barrel Public House~ ********************************* ~Third Street Tavern~ ***********************************

Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable Assistant Kitchen Managers / Sous Chefs (Culinary staff). !! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Control Inventory Assist in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request items Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise kitchen personnel Actively engage in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production/leftovers Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events SAFE SPECIAL DIET AND ALLERGEN FOOD PREPARATIONS Assist in developing and tasting recipes Assist in planning menu Recommend equipment purchases May act as a Front of House supervisor in the absence of other Wolfoods staff Requirements: 2+ years High Volume Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Must work a Minimum 6-days 70-hours per week Must live on-site in a rural setting with the possibility of shared living spaces Must be able to stand for long periods of time Must be able to work for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend, stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to cook from scratch Institutional and batch cooking experience - Highly Desirable Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay based on skill, experience and position. Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer To Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Shifts- Sunday-Wednesday 4:00AM to 2:30PM , Thursday-Sunday 4:00AM to 2:30PM , Sunday-Wednesday 2:15PM-12:45AM , Thursday-Sunday 12:15PM-12:45AM, Sunday-Wednesday 6:00PM-0430AM, Thursday-Sunday 6:00PM-0430AM Factor_ a brand of HelloFresh is seeking a Kitchen Lead. The kitchen lead is responsible for supporting the Sous Chef in running daily kitchen operations. This role will ensure that all food prepared meets the highest quality standards and follows all SOP's and company practices. You will... Coach all kitchen employees to follow policies and procedures Assist the Sous Chef in maintaining security and upkeep of kitchen, including equipment, food, and supply inventories Occasionally required to communicate with other departments, such as Quality or Production, to collaborate and solve problems Assist the Sous Chef with ensuring the kitchen operates alongside state and federal health and safety codes Reports all kitchen issues to an immediate supervisor You Have… Leadership and fostering team cooperation for a large group of employees Knowledge of kitchen operations preferred Knowledge of Microsoft Office and Google Sheets preferred Strong written and communication skills Strong organizational, analytical, and problem-solving skills Ability to prioritize multiple assignments while meeting deadlines Ability to adapt to Factor_ programs and procedure Work Environment: While performing the duties of this job, the employee is in a manufacturing and assembly environment and is regularly exposed to cool and/or cold temperatures (10º - 40º). The employee is frequently exposed to fumes or airborne particles, moving mechanical parts and vibration. The noise level in the work environment and job sites can be loud. Physical Demands: While performing the duties of this job, the employee is regularly required to stand, walk, stoop, reach and lift for a minimum of 10 to 12 hours with or without reasonable accommodation. The employee is required to use hands to handle objects and/or tools. The employee is required to talk or hear with or without reasonable accommodation. The employee must regularly lift and move up to 25 pounds, and occasionally lift and move up to 50 pounds with or without assistance. Specific vision abilities required by this job include close vision and peripheral vision. Position Type/Expected Hours of Work: This is a full-time position. Days and hours of work are varied according to shift. There are occasions where overtime is required based upon operational needs. The Sanitation Lead is expected to work the hours it takes to finish assignments each day. You'll get… Competitive salary, 401k with company match that vests immediately upon participation, and company equity plan based on role Comprehensive health and wellness benefits with options at $0 monthly, effective first day of employment Up to 75% discount on subscriptions to HelloFresh meal plans (HelloFresh, Green Chef, Everyplate, and Factor_) Access to 7 different Employee Resource Groups (ERGs) including those for BIPOC, women, veterans, parents, and LGBTQ+ Inclusive, collaborative, and dynamic work environment within a fast-paced, mission-driven company that is disrupting the traditional food supply chain This job description is intended to provide a general overview of the responsibilities. However, the Company reserves the right to adjust, modify, or reassign work tasks and responsibilities as needed to meet changing business needs, operational requirements, or other factors. #factor Illinois Pay Range$21.25-$21.25 USD

Job Description 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 $68k 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. Powered by JazzHR qVQLq0ch1v

Recognized by Newsweek in 2024 and 2025 as one of America's Greatest Workplaces for Diversity Make Lives Better Including Your Own. If you want to work in an environment where you can become your best possible self, join us! You'll earn more than a paycheck; you can find opportunities to grow your career through professional development, as well as ongoing programs catered to your overall health and wellness. Full suite of health insurance, life insurance and retirement plans are available and vary by employment status. Part and Full Time Benefits Eligibility Medical, Dental, Vision insurance 401(k) Associate assistance program Employee discounts Referral program Early access to earned wages for hourly associates (outside of CA) Optional voluntary benefits including ID theft protection and pet insurance Full Time Only Benefits Eligibility Paid Time Off Paid holidays Company provided life insurance Adoption benefit Disability (short and long term) Flexible Spending Accounts Health Savings Account Optional life and dependent life insurance Optional voluntary benefits including accident, critical illness and hospital indemnity Insurance, and legal plan Tuition reimbursement Base pay in range will be determined by applicant's skills and experience. Full-time associates in role are eligible for an annual bonus incentive and sales referral bonuses. Temporary associates are not benefits eligible but may participate in the company's 401(k) program. Veterans, transitioning active duty military personnel, and military spouses are encouraged to apply. To support our associates in their journey to become a U.S. citizen, Brookdale offers to advance fees for naturalization (Form N-400) application costs, up to $725, less applicable taxes and withholding, for qualified associates who have been with us for at least a year. The application window is anticipated to close within 30 days of the date of the posting. Education and Experience College degree in food service or hospitality management is preferred. A minimum of eight years of progressive experience in the food service industry including at least three of those years in a responsible supervisory role of others preparing food and servicing customers. Experience to include management of food inventories and budgets. Certifications, Licenses, and Other Special Requirements Current ServSafe Certification required. Obtain/hold any local, state and/or county required food handling/sanitation licenses and/or certificates. Management/Decision Making Applies existing guidelines and procedures to make varied decisions within a department. Uses sound judgment and experience to solve moderately complex problems based on precedent, example, reasonableness or a combination of these. Ability to manage a large number of associates directly and through other supervisors to create a productive and motivated department. Knowledge and Skills Possesses extensive knowledge of a distinct skill or function and a thorough understanding of the organization and work environment. Has working knowledge of a functional discipline. Ability to address staff, residents and visitors in a courteous and friendly manner. Ability to understand the dining and nutritional needs of residents and ability to incorporate residents' desires into the dining services operation. Extensive knowledge of food preparation and delivery. Knowledgeable of all aspects of food service positions with food and beverage background. Ability to manage a food service operation budget providing 3 meals per day, 7 days a week to large numbers of residents and visitors. Extensive knowledge of federal, state and local regulations regarding the safety of food preparation and handling. Willingness to communicate perceived physical and emotional needs of residents to other skilled staff to assist with addressing their care needs. Physical Demands and Working Conditions Standing Walking Sitting Use hands and fingers to handle or feel Reach with hands and arms Climb or balance Stoop, kneel, crouch, or crawl Talk or hear Taste or smell Ability to lift: up to 50 pounds Vision Requires interaction with co-workers, residents or vendors Occasional weekend, evening or night work if needed to ensure shift coverage Possible exposure to communicable diseases and infections Exposure to latex Possible exposure to blood-borne pathogens Possible exposure to various drugs, chemical, infectious, or biological hazards Subject to injury from falls, burns, odors, or cuts from equipment Requires Travel: Occasionally Brookdale is an equal opportunity employer and a drug-free workplace. Directs food service operations within the community including all food preparation, dining room operations and dining delivery services. Purchases all food and manages inventory ensuring effective cost controls and vendor service and quality. Ensures the highest nutrition and food quality for the health and pleasure of the residents. Complies with all federal, state and local regulations to ensure sanitary and safe operations. Plans and executes entertaining dining events and themes in conjunction with Activities Director, Marketing Director and other administrative staff to optimize the life and pleasure of the residents. May also cater events as requested by residents or staff. Hires, trains and manages all supervisory staff for the kitchen, dining room, catering and delivery services. Ensures that supervisors maintain a safe and sanitary environment and provide a caring and pleasurable dining experience for the residents. Coaches supervisors in maintaining appropriate staffing levels and effectively motivating, disciplining and training associates. Consults with chefs and cooks to develop and maintain pleasing and nutritious menus. Assesses and determines the desires and preferences of the residents regarding food selection and presentation through surveys and daily contact with residents. Ensures preferences are incorporated into the menu and events. Understands the dietary needs of residents and coordinates with dieticians, nursing staff, and care associates to ensure proper selection, preparation and delivery of meals. Develops department budget including purchasing and staffing expenditures. Approves food orders from company or selected food vendors and ensures a proper level of inventory to meet demand and minimize cost and waste. Routinely monitors budget compliance and recommends changes as needed to maintain operational quality and resident satisfaction. Encourages the identification of enjoyable ways to encourage socialization and enjoyment of residents through the use of food presentation and events. Improves the décor and condition of dining rooms to ensure a safe and pleasant experience. Networks with Regional Food Service Directors to improve operations, reduce costs and to obtain new program ideas for creative operations. This job description represents an overview of the responsibilities for the above referenced position. It is not intended to represent a comprehensive list of responsibilities. An associate should perform all duties as assigned by his/her supervisor.

Looking for a role that is more than a management position-this is a leadership role that directly impacts the health, satisfaction and daily living experience of every resident we serve! We are seeking a Dining Services Director to join our team. The ideal candidate will have a positive attitude, excellent customer service skills, and the ability to lead and guide a team towards the goals of the dining department. Extensive cooking experience and experience leading a team are required. New Horizon Foods is a dining contract company that specializes in providing services tailored to the location and client. We have been in operation for over 30 years and are currently in more than 10 states. Our employees are our greatest asset and reason for our success. Great employees make great experiences. Benefits: Flexible hours NO Late Nights! Ability to advance in the company Benefits including health, disability, life insurance PTO accrual starting at day one! Responsibilities: Menu development within provided guidelines Ordering and maintaining inventory Hiring and developing team members Assist with meal preparation and serving Ensure that all food is presented in an attractive and appetizing manner Provide excellent customer service to residents and guests Assist with cleaning and sanitizing the kitchen and dining areas Follow all safety and sanitation procedures Develop and maintain relationship with other management and client Requirements: Extensive culinary experience Prior experience with leading a team Positive attitude and excellent customer service skills Knowledge in Microsoft office including excel Ability to work on feet for extended periods of time Reliable means of transportation to and from work Equal Opportunity Employer, including disabled and veterans.

Prospects and solicits markets to generate new catering business to ensure monthly/annual catering goals are met. Plans and administers all catering events by assuring that the following duties are accomplished personally and through subordinates: ESSENTIAL FUNCTIONS •Maintains established customer relations and generates new relationships. •Consistently solicits new clients through phone calls, emails and local outside sales calls. Minimum requirement of ten new, ten old, and ten existing target account calls monthly. •Handle account details so that all pertinent aspects of solicitation and closing are complete and documented. •Conducts property tours and prepares information for site inspections. •Conducts competitive set site tours; build relationship with competitive set to gain referrals. •Attend industry related meetings and events. •Conducts local outside sales calls to promote the hotel and review competition reader boards to develop leads. •Meet budgeted sales catering goals of food, beverage, room rental, and audio/visual. •Responsible for monthly forecast reports. •Manages time and workload with attention to detail. •Responds to sales leads within 24 hours. •Conducts weekly sales calls to build on existing relationships and solicit new opportunities. •Communicates with Sales and Catering team in S&C meetings with written materials. •Works with clients to determine specific needs and designs a program to fit the requirements outlined by the client. •Responsible for detailing of all events. •Creates BEO and follows through on all details with Banquet Supervisor, banquet staff and client. •Works events as required to welcome group contacts upon arrival at function to ensure satisfaction. •Responsibilities subject to change to best meet the needs of the hotel. Requirements SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities: •Must be able to speak, read, write and understand the primary language(s) used in the workplace. •Requires good communication skills, both verbal and written. •Most tasks are performed independently or in a team environment with the employee acting as a team leader. •Must possess basic computer skills. •Knowledge of hotels and competitive markets. •Ensure that guest satisfaction is consistently obtained and maintained. •Ability to make decisions with only general policies and procedures available for guidance. AVAILABILITY This company operates seven days a week, 24 hours a day. Generally, the position works Monday through Friday with hours varied based on business demand. At times it may be necessary to move you from your accustomed work day, to include Saturdays and Sundays, or time of work if business or task assignments demand. In addition, it should be understood that business needs determine the amount of hours that you work. Salary Description 65,000/yearly

Domino's Pizza is hiring immediately for Assistant Manager (Manager in Training) to join their team! Job type: Full time and Part time, Permanent You were born to be the boss. We know. You get up in the morning and you make sure everyone else in the house is doing what they need to do. Then you go to work and you make sure that everyone there is doing what they need to do, even your boss. You just do that because you have always done it. Well maybe it's time you moved up. You want to be the boss? Well now's your chance, Domino's Pizza is hiring bosses - more specifically Assistant Managers. It's a tough job, one that needs a natural like you. Of course, you'll need some skills- judgement, math and the ability to multi-task. Assistant managers are responsible for everything that happens during the shift. This includes cost control, inventory control, cash control and customer relations. You set the tone and the example for the store and you have to be on your game 100% of the time! Your job responsibilities would include (but are not limited to): Perform all the duties of the Customer Services Representatives and Delivery Drivers Manage anywhere from 3 to 30 employees during your scheduled shift Responsible for all store operations. Greeting customers and taking orders with a smile (yes, you even have to smile when you answer the phone)! Operating the cash register and collecting payment from customers Making fast, accurate and consistent products while complying with all portion sizes, recipes and baking procedures Delivering product by vehicle from the store to the customer in a safe and courteous manner. Maintaining cleanliness of the restaurant from the first thing the customer sees all the way to the back of the store Maintain a professional appearance at all times in compliance within the Domino's Pizza Grooming Standards Benefits of working at Domino's Pizza: Fun working environment Flexible schedules Competitive wages Store discounts Free uniforms You'll be working for a company that is fun and flexible. Not to mention, its work experience you will rely on for a long time to come. You've had our pizza delivered to you, now it's time to help up be the pizza delivery company in the world. Go on, boss, show us what you've got. Apply now! Domino's is an equal opportunity employer. REQUIREMENTS Experience leading a team; during your shift, you will manage a staff of anywhere from 3 to 30 people Stellar attitude and motivational skills to get them in the right place, at the right time and doing the right thing all while creating a great place to work. Access to reliable vehicle that is insured and have a valid driver's license A great role model - you're the person everyone will look to. Flexible Schedule You have to be at least 18 years old. At Domino's Pizza, Our Most Important Ingredient is Our People! We offer employment opportunities within our franchise stores. Take the first step in joining our team, and you'll find opportunities you won't find anywhere else in the industry!

Benefits: Bonus based on performance Employee discounts Flexible schedule Opportunity for advancement Paid time off Training & development Head Chef / Kitchen Manager Reports To: General Manager / Owner Department: Back of House (BOH) Employment Type: Full-Time / Exempt Location: Oak Barrel Public House ABOUT US Cream City Concepts is Milwaukees premier hospitality group, bringing people together through vibrant entertainment spaces, amazing food and drinks, amazing private events, off-site catering events, and cozy Airbnb stays. Our growing portfolio includes favorites like Whos on Third, Whos on Layton, Oak Barrel Public House, Cream City Catering, and Third Street Properties. Were looking for passionate, experienced leaders and creators who are ready to take their next step with a company that values excellence, creativity, and teamwork. Join us and help shape the experiences that make Milwaukee unforgettable. ABOUT THE ROLE The Head Chef / Kitchen Manager (KM) is responsible for the overall leadership and daily operations of the kitchen, including food preparation, ordering, inventory, food and labor cost control, maintaining health and safety compliance, ensuring food quality and consistency, and building a positive and productive kitchen culture. This is a hands-on role that requires the Head Chef/KM to be present in the kitchen, working shifts as and leading the line during peak times, as well as scheduled shifts in order to control labor costs and maintain consistency. This role sets the tone for kitchen discipline, creativity, and efficiency. The primary focus is to maintain high-quality standards, manage a team of kitchen staff, and collaborate with other departments to deliver exceptional culinary experiences to customers. KEY RESPONSIBILITIES Team Leadership & Management Hire, supervise, train, and motivate BOH staff including sous chefs, cooks, preps, and dishwashers. Schedule and manage kitchen labor to meet business demands while controlling costs. Promote clear communication and strong collaboration between BOH and FOH teams. Lead by example and set the tone for kitchen discipline, professionalism, and positivity. Culinary Execution & Menu Development Ensure accurate and consistent execution of all menu items and specials. Oversee food preparation, cooking, and presentation processes to meet customer expectations and maintain timely service. Lead the line, cook during peak hours, and staff shortages. Develop and update menus based on customer preferences, seasonal availability, and cost considerations. Maintain 100% compliance with standardized recipes and portion control (via tools like Xchef). Perform regular tastings, line checks, and quality control walkthroughs. Inventory, Ordering & Vendor Management Conduct weekly inventory and maintain proper par levels to reduce waste and ensure freshness. Maintain strong supplier relationships Track and record invoices, receipts, and model inventory practices (FIFO, waste logs, etc.). Food & Labor Cost Control Analyze food and labor costs, identify areas for improvement, and implement cost-saving measures without compromising quality. Achieve and maintain food and labor cost targets as a % of sales. Use labor forecasting and cut procedures to avoid overtime and overstaffing. Track waste, theft, and spoilage and implement proactive cost-saving measures to minimize waste, ensure freshness, and prevent stock shortages. Manage costs within the kitchen department. SOPs, Recipes, and Prep Systems Create and enforce standardized opening, closing, cleaning, and station SOPs. Maintain accurate, usable prep lists for all stations based on sales trends and menu cycles. Audit and enforce full recipe and plating compliance across all staff. Use systems like Xchef (or equivalent) to keep kitchen documentation updated. Partner with the right stakeholders to build and create an org chart and a flow chart for kitchen operations pared with JDs for each role. Sanitation, Safey & Maintenance Conduct regular inspections of food products, equipment, and storage areas to maintain cleanliness, safety, and hygiene standards. Uphold all local health department regulations and pass inspections. Oversee daily sanitation, line checks, and deep-clean schedules. Train staff in food handling, safety, and sanitation best practices. Monitor kitchen equipment functionality, arrange repairs or suggest replacements as needed, and maintain model information and maintenance records. Collaboration & Communication Work with FOH leadership to ensure ticket flow, guest satisfaction, and special requests. Coordinate with the front-of-house staff to ensure smooth flow of food orders and resolve any issues or delays. Actively participate in management meetings, menu rollouts, and service planning. Maintain a clear and consistent flow of communication across all shifts. Catering Operations Assist with planning and coordinating food service for all catering events, from initial inquiry to event execution Provide tastings and ensure satisfaction Create event timelines, staffing plans, and equipment checklists for culinary operations Manage event-day culinary setup, food execution, and service flow while maintaining positive and effective communication. Ensure consistent quality, presentation, and timeliness of all catered food Create and Maintain Standard Operating Procedures Establish and maintain a proper flow chart of leadership underneath your position. Mobile Food Truck Operations May be required to drive the food truck Assist with scheduling, BOH staffing, and executing food truck events including private events, festivals, and daily service windows Help with coordinating parking and on-site logistics Maintain food truck cleanliness, equipment condition, and readiness Create and Maintain Standard Operating Procedures Establish and maintain a proper flow chart of leadership underneath your position. QUALIFICATIONS 3+ years of experience as a kitchen manager, sous chef, or in a similar supervisory role within a high-volume kitchen restaurant or the hospitality industry. Proficiency in managing budgets, controlling costs (food costs, labor control, inventory), and optimizing resources. Proficiency in food safety regulations, health department compliance, and kitchen hygiene. Experience with recipe software systems and prep management. Strong leadership, interpersonal, and communication skills to effectively manage a diverse kitchen team and collaborate with other departments. Flexible availability (including nights, weekends, holidays). Willingness and ability to work firsthand in the kitchen during service. In-depth knowledge of food preparation techniques, culinary trends, and food safety regulations. Excellent organizational and multitasking abilities to prioritize tasks and meet deadlines in a fast-paced environment. Familiarity with kitchen equipment, maintenance, and troubleshooting. A true team player who can jump into any role as needed and drive performance by example. Passionate about hospitality, community engagement, and company growth Qualified candidates must be legally authorized to work in the United States. This position involves standing, walking, bending, and lifting up to 50 pounds throughout the shift. SUCCESSFUL METRICS Hitting food and labor cost targets consistently. Clean health inspections with minimal violations. High team morale and low BOH turnover. Timely service with consistent food quality. Minimal waste/spoilage and accurate inventory control. Smooth communication with FOH and customer satisfaction with food output. BENEFITS AND PERKS In addition to salary, we offer a full suite of benefits to our management team, including paid vacation, simple IRA plan with company match, cell phone plan, free employee meals, and health insurance reimbursement. EQUAL OPPORTUNITY EMPLOYER The policy of the Company is to ensure equal opportunity for all qualified applicants and employees without regard to race, color, religion, gender, marital status, sexual orientation, national origin, ancestry, age, gender identity, gender expression, disability, citizenship, pregnancy, veteran status, membership in any active or reserve component of the U.S. or state military forces, genetic history or information or any other category protected by law. Other duties, responsibilities, and activities may change or be assigned at any time with or without notice as assigned by the Manager. The does not constitute a contract of employment, and the position remains at-will. Other duties, responsibilities and activities may change or be assigned at any time with or without notice as assigned by the Manager. The job description does not constitute a contract of employment, and the position remains at-will.

Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable Assistant Kitchen Managers / Sous Chefs (Culinary staff). !! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Control Inventory Assist in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request items Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise kitchen personnel Actively engage in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production/leftovers Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events SAFE SPECIAL DIET AND ALLERGEN FOOD PREPARATIONS Assist in developing and tasting recipes Assist in planning menu Recommend equipment purchases May act as a Front of House supervisor in the absence of other Wolfoods staff Requirements: 2+ years High Volume Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Must work a Minimum 6-days 70-hours per week Must live on-site in a rural setting with the possibility of shared living spaces Must be able to stand for long periods of time Must be able to work for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend, stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to cook from scratch Institutional and batch cooking experience - Highly Desirable Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay based on skill, experience and position. Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer To Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Shifts- Wednesday- Saturday 2:30pm-1:00am, Saturday-Tuesday 2:30pm-1:00am Factor_ a brand of HelloFresh is seeking a Kitchen Lead. The kitchen lead is responsible for supporting the Sous Chef in running daily kitchen operations. This role will ensure that all food prepared meets the highest quality standards and follows all SOP's and company practices. You will... Coach all kitchen employees to follow policies and procedures Assist the Sous Chef in maintaining security and upkeep of kitchen, including equipment, food, and supply inventories Occasionally required to communicate with other departments, such as Quality or Production, to collaborate and solve problems Assist the Sous Chef with ensuring the kitchen operates alongside state and federal health and safety codes Reports all kitchen issues to an immediate supervisor You Have… Leadership and fostering team cooperation for a large group of employees Knowledge of kitchen operations preferred Knowledge of Microsoft Office and Google Sheets preferred Strong written and communication skills Strong organizational, analytical, and problem-solving skills Ability to prioritize multiple assignments while meeting deadlines Ability to adapt to Factor_ programs and procedure Work Environment: While performing the duties of this job, the employee is in a manufacturing and assembly environment and is regularly exposed to cool and/or cold temperatures (10º - 40º). The employee is frequently exposed to fumes or airborne particles, moving mechanical parts and vibration. The noise level in the work environment and job sites can be loud. Physical Demands: While performing the duties of this job, the employee is regularly required to stand, walk, stoop, reach and lift for a minimum of 10 to 12 hours with or without reasonable accommodation. The employee is required to use hands to handle objects and/or tools. The employee is required to talk or hear with or without reasonable accommodation. The employee must regularly lift and move up to 25 pounds, and occasionally lift and move up to 50 pounds with or without assistance. Specific vision abilities required by this job include close vision and peripheral vision. Position Type/Expected Hours of Work: This is a full-time position. Days and hours of work are varied according to shift. There are occasions where overtime is required based upon operational needs. The Sanitation Lead is expected to work the hours it takes to finish assignments each day. You'll get… Competitive salary, 401k with company match that vests immediately upon participation, and company equity plan based on role Comprehensive health and wellness benefits with options at $0 monthly, effective first day of employment Up to 75% discount on subscriptions to HelloFresh meal plans (HelloFresh, Green Chef, Everyplate, and Factor_) Access to 7 different Employee Resource Groups (ERGs) including those for BIPOC, women, veterans, parents, and LGBTQ+ Inclusive, collaborative, and dynamic work environment within a fast-paced, mission-driven company that is disrupting the traditional food supply chain This job description is intended to provide a general overview of the responsibilities. However, the Company reserves the right to adjust, modify, or reassign work tasks and responsibilities as needed to meet changing business needs, operational requirements, or other factors. #factor Illinois Pay Range$21.25-$21.25 USD

Exciting and Rewarding Culinary Opportunity! Excellent commute from Milwaukee County area. We Pay For Your Experience! We are seeking a Dining Services Director to join our team. The ideal candidate will have a positive attitude, excellent customer service skills, and the ability to lead and guide a team towards the goals of the dining department. Extensive cooking experience and experience leading a team are required. New Horizon Foods is a dining contract company that specializes in providing services tailored to the location and client. We have been in operation for over 30 years and are currently in more than 10 states. Our employees are our greatest asset and reason for our success. Great employees make great experiences. Benefits: Flexible hours NO Late Nights! Ability to advance in the company Benefits including health, disability, life insurance PTO accrual starting at day one! Responsibilities: Menu development within provided guidelines Ordering and maintaining inventory Hiring and developing team members Assist with meal preparation and serving Ensure that all food is presented in an attractive and appetizing manner Provide excellent customer service to residents and guests Assist with cleaning and sanitizing the kitchen and dining areas Follow all safety and sanitation procedures Develop and maintain relationship with other management and client Requirements: Extensive culinary experience Prior experience with leading a team Positive attitude and excellent customer service skills Knowledge in Microsoft office including excel Ability to work on feet for extended periods of time Reliable means of transportation to and from work Equal Opportunity Employer, including disabled and veterans.