Kitchen manager jobs in West Virginia - 715 jobs

6020 SW 3rd Street Oklahoma City, OK 73128-1000 Based in Pasadena, California, Dine Brands Global, Inc. (NYSE: DIN), through its subsidiaries, franchises restaurants under Applebee's Neighborhood Grill + Bar , IHOP and Fuzzy's Taco Shop brands. With over 3,500 restaurants combined in 18 countries and 354 franchisees as of December 31, 2023, Dine Brands is one of the largest full-service restaurant companies in the world. For more information on Dine Brands, visit the Company's website located at ******************* We're looking for talented Cooks: We offer great restaurant culinary careers for cooks with back-of-house cooking, chef, sauté cook, or grill cook kitchen experience in a high-volume restaurant environment. Requirements: 1+ year of restaurant cooking experience preferred but not required Team-oriented with a passion to succeed Must be at least 18 years old Eligible to work in the United States Equal Employment Opportunity Statement Dine Brands Global strongly supports equal employment opportunity for all applicants regardless of race, color, religion, sex, gender identity, pregnancy, national origin, ancestry, citizenship, age, marital status, veteran status, physical disability, mental disability, medical condition, sexual orientation, genetic information, or any other status protected by federal, state, or local law. All employment is decided on the basis of qualifications, merit, and business need. Qualified applicants with arrest or conviction records will be considered for employment in accordance with the Los Angeles County Fair Chance Ordinance for Employers and the California Fair Chance Act and/or other applicable laws and regulations in other jurisdictions. For information on how we collect and use your personal information, please visit our Applicant & Employee Privacy Notice.

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

Cook/Nutrition Services/Cafeteria Manager Date Available: 02/02/2026 County: Lewis County Schools Additional Information: Show/Hide POSTING NUMBER: 554 ANNOUNCEMENT OF SERVICE VACANCY Cafeteria Manager/Cook LOCATION: Leading Creek Elementary School QUALIFICATIONS: As per State and County Regulations. Those presently employed or on the Cook Substitute List will be given preference as provided by West Virginia Code 18A-4-8b 1. Must be 18 years of age, or older 2. High School diploma, or equivalent, pursuant to WV Code §18A-2-5 3. Criminal Background check pursuant to WV Code § 18-5-15 4. Must be able to perform cook duties. 5. Must hold or be able to acquire a valid food handlers card issued by the Lewis County Health Department. 6. Must have one-day cook's inservice training and cook competency test if not already classified as a cook. 7. Must be able to complete and maintain all school food service records, ie. production records, inventory records, food orders, HACCP Records, etc. PHYSICAL DEMANDS: * This position will frequently require the employee to crawl, sit, stoop, reach, stand, walk, lift, pull, grasp, talk, hear, see and use repetitive motions. * This position may require lifting/moving at least 50 pounds of materials. SCHEDULE: 6:00 AM - 2:00 PM SALARY: As provided in West Virginia Code 18A-4-8 and 18A-4-8a TERM: 200 Days (prorated) AVAILABLE: February 2, 2026 INTERESTED CANDIDATES SHOULD CONTACT: Cynthia Nesselroade, Child Nutrition Director Lewis County Schools operates as an equal opportunity institution and will not discriminate on the basis of race, national origin, religion, gender, marital or family status, age, or disabling conditions in its activities, programs, or employment practices as required in Title IX of the Education Amendments of 1972, Section 504 of the Rehabilitation Act of 1973, and the Americans with Disabilities Act (ADA) of 1990. For information about your rights or grievance procedures, contact the county Title IX directors, Carol Clay or Aaron Radcliff, or your county Section 504/Americans with Disabilities Act Coordinator, Carol Clay, Lewis County Schools, 239 court Avenue, Weston, WV 26452, ************

Cook/Nutrition Services/Cafeteria Manager County: Lincoln County Schools

You are applying for work with a franchisee of Dunkin' Donuts, not Dunkin' Brands, Inc., Dunkin' Donuts or any of their affiliates. Any information you submit will be provided solely to the franchisee. If hired, the franchisee will be your only employer. Franchisees are independent business owners who are solely responsible for their own employees and set their own wage and benefit programs that can vary among franchisees. Summary A Restaurant Manager is generally responsible for providing strong, positive leadership to his/her team to deliver great and friendly guest experiences, operational excellence and for helping to build profitable top line sales. They are responsible for the overall operation of the restaurant according to Dunkin' Donuts standards, franchisee standards and in compliance with all applicable laws. Responsibilities Include Team Environment * Hire, train and develop their employees * Communicate job expectations to their employees * Plan, monitor, appraise and review their employees' job performance * Provide coaching and feedback; disciplines when appropriate Operational Excellence * Create and maintain a guest first culture in the restaurant * Ensure all shifts are appropriately staffed to achieve guest service goals * Maintain safe, secure, and healthy environment by following and enforcing safety, food safety, and sanitation guidelines; comply with all applicable laws * Ensure Brand standards and systems are executed * Prepare and complete action plans; implement production, productivity, quality and guest service standards * Complete audits and implement plans to drive system improvements Profitability * Control costs to help maximize profitability * Execute all in-restaurant marketing promotions in a timely manner * Execute new product roll-outs including team training, marketing and sampling * Set sales goals and track results Skills/Qualifications * Fluent in English * Math and financial management * Restaurant, retail, or supervisory experience * At least 18 years of age (where applicable) * High School diploma, or equivalent Competencies Guest Focus * Understands and exceeds guest expectations, needs and requirements * Develops and maintains guest relationships * Displays a sense of urgency with guests * Seeks ways to improve guest satisfaction; asks questions, commits to follow-through * Resolves guest concerns by following Brand recommended guest recovery process Passion for Results * Sets and maintains high standards for self and others, acts as a role model * Consistently meets or exceeds goals * Contributes to the overall team performance; understands how his/her role relates to others * Sets, prioritizes and maintains focus on important activities * Reads and interprets reports to establish goals and deliver results * Seeks ideas and best practices from other individuals, teams, and networks and applies this knowledge to achieve results Problem Solving and Decision Making * Identifies and resolves issues and problems * Uses information at hand to make decisions and solve problems; includes others when necessary * Identifies root cause of a problem and implements a solution to prevent from recurring * Empowers others to make decisions and resolve issues Building Effective Teams * Identifies and communicates team goals * Monitors progress, measures results and holds others accountable * Creates strong morale and engagement within the team * Accepts responsibilities for personal and team commitments * Recognizes and rewards employee's strengths, accomplishments and development * Listens to others, seeks mutual understanding and welcomes sharing of information, ideas and resources Conflict Management * Seeks to understand conflict through active listening * Recognizes conflicts as an opportunity to learn and improve * Resolves situations using facts involved, ensuring consistency with policies and procedures * Escalates issues as appropriate Developing Direct Reports and Others * Works collaboratively with employees to create individual development plans to strengthen employee's knowledge and skills * Regularly discusses progress towards goals, reviews performance and adjusts development plans accordingly * Provides challenging assignments for the purpose of developing others * Uses coaching and feedback opportunities to improve performance * Identifies training needs and supports resources for development opportunities Business and Financial Acumen * Understands guest and competition; translates and applies own expertise to address business opportunities * Approaches situations with an innovative mind and looks beyond the obvious to deliver solutions and implement change * Has a working knowledge of profit and loss and other key financial measurements in order to identify business trends, make adjustments accordingly and set goals * Understands, analyzes and communicates the key performance/profit levers and manages to these measures ","identifier":{"@type":"PropertyValue","name":"Job ID","value":"7257942"},"date Posted":"2025-09-18T10:58:05.416966+00:00","employment Type":["PART_TIME"],"hiring Organization":{"@type":"Organization","name":"Baskin Robbins","same As":"https://www.baskinrobbins.com/","logo":"https://dokumfe7mps0i.cloudfront.net/oms/15524/image/2025/4/LHUVQ_***********22/***********22.png"},"job Location":[{"@type":"Place","address":{"@type":"PostalAddress","street Address":"1294 Edwin Miller Blvd","address Locality":"Martinsburg","address Region":"WV","postal Code":"25404","address Country":"US"}}],"base Salary":{"@type":"MonetaryAmount","currency":"USD","value":{"@type":"QuantitativeValue","value":0,"min Value":0,"max Value":0,"unit Text":"HOUR, DAY, WEEK, MONTH, YEAR"}}} Skip to main content Skip to menu Skip to footer * Careers Overview * Working at Baskin-Robbins * Culture * Benefits & Perks * Training & Development Dunkin's cup * Purpose and Values Search Search Careers Hamburger toggle Menu Hamburger toggle Menu Close * Careers Home * Working at Baskin-Robbins * Culture * Benefits & Perks * Training & Development * Purpose and Values * Search Careers Back Restaurant Manager

We are seeking a Restaurant Manager to join our team! You will be responsible for providing customers with a memorable fast food dining experience. The Restaurant Manager is passionate about providing Guests with the best experience possible. Must be committed to contributing to the collaborative spirit of the team, be energized by the opportunity to learn, grow, and explore your career potential. Essential Duties and Responsibilities Oversee guest services and resolve issues. Food order and chicken order Training and coaching team members Running a daily shift Forecasting, crew schedule Adhere to all safety and sanitation regulations. Supervise product production. Food order and chicken order Training and coaching team members Unloads and stocks inventory items as needed Prompt and regular attendance on assigned shifts Acts with integrity and honesty, and promotes the culture of HIgh Noon Popeyes Must be at least eighteen (18) years of age. Comfortable working in a fast-paced environment Ability to interact in a positive and professional manner with Guests and coworkers. Willingness to learn all areas of restaurant operations & work multiple stations. Available to work evenings, weekends, and holidays Physical Demands Must be able to lift up to 50 pounds of force occasionally, and or up to 15 pounds of force frequently, Ability to carry products/boxes and miscellaneous weighing no more than 60 pounds Consistently operates registers Consistently handle product preparation Consistently kneel and follow proper lifting procedures Frequently stoop and pick up supplies and trash Consistently y push to open and close door to store and storage shed as well as cooler and freezers Consistently stand during serving customers and training Consistently talk to and listen to fellow team members and Guests Consistently lifts for product preparation, stocking and inventory Popeyes is an equal opportunity employer that makes employment decisions based on skills and experience and we encourage all qualified applicants to apply. Benefits: Dental insurance Employee discount Health insurance Paid time off Vision insurance Pay depends on location Work schedule 10 hour shift Holidays Weekend availability Supplemental pay Bonus pay Benefits Paid time off Health insurance Dental insurance Vision insurance Life insurance 401(k) Referral program Employee discount Paid training Disability insurance

Highland's Bar & Grill is seeking a driven, hands-on Kitchen Manager to lead our back-of-house operations and help deliver exceptional dining experiences to every guest who walks through our doors. This is a leadership role for someone who takes pride in quality food, strong teams, and well-run kitchens. As Kitchen Manager, you will oversee all aspects of kitchen operations-from staff leadership and food quality to inventory, safety, and cost control. You'll play a key role in creating a positive kitchen culture, maintaining high standards, and ensuring smooth, efficient service every day. Compensation and Benefits: $20.00 - $24.00/hr. Full-Time Team Members receive benefits including health, dental, vision, and life, 401(k), STD, LTD, paid holiday, vacation, personal & sick time, lean management training, and numerous other employee discount benefits through our HR provider LL Roberts. What You'll Be Doing: Great guest service starts in the kitchen. You'll ensure the team is trained, prepared, and aligned with service expectations by leading: Daily lineups and pre-shift meetings Ongoing service and performance evaluations Employee coaching, discussions, and development Coordination of timely and accurate food production Hire, train, schedule, and supervise kitchen staff including cooks, prep cooks, and dishwashers Ensure all food meets recipe standards, quality expectations, and presentation guidelines Track inventory, place orders, and minimize waste Collaborate on menu creation, pricing, and recipe adjustments Enforce strict food safety, sanitation, and cleanliness standards Monitor food costs, labor costs, and overall kitchen budget Manage workflow to ensure efficient production and timely service Maintain compliance with all local health and safety regulations What We're Looking For: Strong leadership and team-building skills Solid culinary knowledge and understanding of food safety standards Excellent organization and time management abilities Clear and effective communication skills Strong problem-solving skills in a fast-paced environment Why Work with Us? At Highlands Bar and Grill, we're more than just a kitchen - we're a team of food lovers committed to bringing exceptional flavors to our community. Whether you're an experienced pizza pro or a rising culinary talent with a passion for pies, we invite you to bring your skills to our table. Additional Information: Kindly, be aware that the job description provided is not an exhaustive account of the activities, duties, or responsibilities entailed for this role. Standard Operating Procedures, Training Checklists, and Departmental Handbooks will be provided to ensure the Team Member is trained in all duties and responsibilities of the position. Duties, responsibilities, and activities may change at any time with or without notice. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. Up to Par Management and Taylor Hospitality are Equal Employment Opportunity companies, we are proud to be an equal opportunity workplace and an affirmative action employer. We are committed to equal employment opportunity regardless of race, religion, sex, national origin, sexual orientation, age, citizenship, marital status, or disability. About: Up to Par Management | Taylor Hospitality Vision is to be an Exceptional Hospitality and Golf Management Company built by Exceptional Team Members who are Delivering on our Purpose to Positively Impact Others.

Job Description Responsible for the day-to-day operations of trek meal preparation and logistics. This includes ensuring all trek meals are accurately picked, packed, and shipped daily. The role also involves maintaining precise inventory levels, completing daily inventory counts, and placing timely restock orders to ensure uninterrupted operations. Key Responsibilities Train, supervise, and support seasonal staff while identifying and implementing process improvements Oversee daily picking, packing, and shipping to meet delivery schedules and quality standards. Monitor inventory levels, conduct daily checks, and place restock orders to maintain stock accuracy. Coordinate with kitchen staff, suppliers, and logistics to ensure smooth operations and timely deliveries. Ensure food storage and packing areas remain clean, organized, and compliant with safety regulations. Maintain accurate records for inventory, shipments, and restocking activities. Model the Scout Oath and Law in daily interactions while maintaining Maintain a clean, organized, inspected, neat, and safe work area Perform additional duties assigned by SBR leadership Abide by policies and procedures outlined in the SBR staff handbook Qualifications Minimum age: 18+ Required: Basic computer skills (e.g., inventory software, spreadsheets) Required: Previous experience in food service, inventory management, or logistics. Preferred: 1+ years leading teams, or 1+ years Summit work experience Willing to become a registered Scouting America member (includes background screening) Comfortable using Microsoft Teams for daily work-related communication Physical & Practical Requirements Ability to stand, walk, and hike up to 12 hours daily and ability to lift/move up to 90 pounds with a partner Complete the Annual Health and Medical Record , including height/weight guidelines Housing: 10'x12' platform tent in Staff Camp | Uniform: Summit Staff Uniform | Work Hours: 45-60 Desired Traits High emotional intelligence (such as self/social awareness and team dynamics) Positive and cheerful attitude with a strong customer-service focus Adaptability in a fast-paced environment with ability to learn/develop hard and soft skills Ability to connect with individuals from diverse age groups, maturity, and backgrounds

The Manager of Restaurants is responsible for overseeing assigned Food & Beverage outlets to ensure optimum performance, exceptional guest service and maximum profitability of all functions. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. Maintains a commitment to customer service and guest satisfaction; have a passion for creating an exceptional experience for all guests Leads and supervises the outlets team Ensures physical atmosphere and cleanliness of the restaurant, including inspecting tabletops and side stations; detailed orientated. Conducts monthly staff meetings to include ongoing training and safety classes. Responsible for daily report input and log book entries Enforces high standards of hygiene and sanitation within the outlets. Tracks payroll and revenue daily Ensures the security of monies, credit and financial transactions Establishes par levels for supplies and equipment Supervises the performance, attendance, attitudes, appearance and conduct of team Manages timely completion of performance appraisals Monitors time punches in current payroll platform, ensuring accurate payroll for all associates Monitors and maintains the outlets' systems and equipment to ensure their optimum performance Develops and implements controls for expense management Implements strategies to continually improve revenues Assists with the development, training and inspiration of outlets staff for promotion Provides prompt follow-up to all guest concerns Assists the Director of Food & Beverage with the design and implementation of training programs Empowers team to exceed service standards Instills a calm, organized approach in all stressful situations; able to work well under pressure Works with HR to recruit and hire staff Completes all proper new hire and termination paperwork Must have excellent computer skills; including strong working knowledge of Microsoft Office programs Orders all necessary office supplies and ensures proper stocking levels Maintains a safe and pleasant work environment Ensures cleanliness of outlets' storage rooms Promotes high associate morale Recommends discipline and/or termination when appropriate of team members Takes a proactive approach to coaching and counseling Attends appropriate resort, division and department meetings Resolves guest issues promptly and with great care and effectiveness; able to resolve problems/conflicts in a diplomatic and tactful manner Maintains a strong knowledge of hospitality trends, especially food & beverage Provides general resort information for guests Utilizes labor management tools to schedule and control labor costs Offers warm and sincere welcome/farewell for all guests of Oglebay Resort including use of guest name & good eye contact with each guest Maintains an up to date working knowledge of all resort amenities as well as any special events Interacts with resort staff in a professional manner, assisting other departments with necessary information Up sells other resort services and amenities to guests Always maintains a professional demeanor and attitude Communicates all pertinent information to the outlets team Maintains constant awareness of safety issues, (i.e. broken glass, frayed electrical cords, leaks, broken locks and suspicious persons); reports all safety incidents to maintenance Ensures proper handling, cleaning and sanitation of equipment, china, glass and silver Follows through on lost and found procedures; absolute respect for guest property should always be exercised Maintains a professional appearance; follows all Oglebay Resort dress code standards Remains alert, courteous and helpful to the guests and colleagues at all time Able to work a flexible schedule that will include evenings, weekends and holidays Interact with the public with a cheerful and positive attitude, solve guest problems and complaints in a proper manner, and maintain harmonious working relationships with fellow employees SUPERVISORY RESPONSIBILITIES Directly supervises 15-32 non-supervisory employees. Is responsible for the overall direction, coordination, and evaluation of this unit. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. EDUCATION and/or EXPERIENCE Two year college or university program certificate; or two to four years related experience and/or training; or equivalent combination of education and experience; three years supervisory food and beverage experience required.

They say you are the company you keep - and at Cracker Barrel, we take that seriously. Whether you're greeting guests, rolling out biscuits, or keeping things humming behind the scenes, you make the moments that matter, both big and small. Here, the work means more because we take pride in doing it together. So, join our team and find your place, because here...we're all in good company. What You'll Do - You'll Make the Moment WHY CRACKER BARREL What is it like to work at Cracker Barrel? It feels like … Care beyond the table - At Cracker Barrel, our managers play a vital role in caring for our employees and guests. Through their leadership, our care and hospitality shine. We strive to provide our managers with the right resources and tools to make serving up care for others possible. Opportunities to fill your cup - Essential to the growth and development learning journey, our managers get trained and equipped to be role models of the employee and guest experience. At the center of both experiences, they receive care, guidance, support and encouragement - and are then able to pass it on to their team members. A warm welcome - For more than 50 years, we have served up a sense of warmth and hospitality across hundreds of stores and multiple states. Our managers are the “something special” that fuels the fires of employees to take pride and comfort in keeping that enduring Cracker Barrel hospitality alive. Serving up the care - and career - you crave. WHAT YOU'LL DO As a Restaurant Associate Manager, you'll combine your passion for people and restaurant management skills to deliver excellent guest and employee experiences while driving business results. They say variety is the spice of life, and we agree! Our Restaurant Associate Managers are people leaders and execute all store operations including front- and back-of-house responsibilities. With home office support available to you on a 24/7 basis, you'll have everything you need to succeed. WHAT YOU'LL NEED 2+ years of successful restaurant management experience Ability and willingness to work 50 hours a week (five 10-hour shifts) Ability and willingness to work holidays and weekends as needed A caring attitude with a dedication to hospitality Valid driver's license Must be fluent in English WHAT'S IN IT FOR YOU Compensation and Bonuses: Competitive Annual Salary | Annual Merit Increase Opportunities | Quarterly Bonus Opportunities Care for Your Well-being: Medical, Rx, Dental and Vision Benefits on Day 1 | Life Insurance and Disability Coverage | Paid Vacation/Employee Assistance Program Growth and Development: Nearly 100% internal promotion for General Managers and District Managers openings | Tuition Reimbursement | Professional Development Invest in Your Future: 401k Plan with Company Matching Contributions at 90 days | Employee Stock Purchase Program Even More to Look Forward to: 35% Discount on Cracker Barrel Food and Retail items ABOUT US For more than 50 years, we have committed to serving up a sense of warmth and hospitality across hundreds of stores across the country. We believe in providing opportunities for growth and development for our 70,000 plus team members and take pride and comfort in that enduring Cracker Barrel hospitality. It's something our employees and guests can count on now and into the future as we welcome new employees, guests, and experiences. Just like uncovering a delightful find in our stores, there is potential for discovery and fulfillment in every job at Cracker Barrel. PURSUE THE CAREER YOU CRAVE-APPLY NOW AFTER YOU APPLY: WHAT HAPPENS NEXT Based on your application information, you may be given the opportunity to complete a video interview shortly after applying. This will include a set of questions for you to record a response to along with an interactive element. Remember to keep an eye on your email for information about your next steps. Cracker Barrel is an equal opportunity employer. Qualified applicants are considered for all positions without regard to race, color, religion, sex, sexual orientation, genetic information, national origin, age, marital status, medical condition, disability or any other class expressly protected by law. Focus on You We're all about making sure you're taken care of too. Here's what's in it for you: A Little About Us Since 1969, Cracker Barrel has been a place to gather around delicious food, abundant servings, unexpected finds, and a warm welcome. Over time, it's become even more - somewhere folks can reconnect and feel at home. With more than 70,000 team members nationwide, we take pride in our roots -- always serving up more than a meal. See for yourself. Apply now. Cracker Barrel is an equal opportunity employer. Qualified applicants are considered for all positions without regard to race, color, religion, sex, sexual orientation, genetic information, national origin, age, marital status, medical condition, disability or any other class expressly protected by law.

Job Description The Manager of Restaurants is responsible for overseeing assigned Food & Beverage outlets to ensure optimum performance, exceptional guest service and maximum profitability of all functions. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. Maintains a commitment to customer service and guest satisfaction; have a passion for creating an exceptional experience for all guests Leads and supervises the outlets team Ensures physical atmosphere and cleanliness of the restaurant, including inspecting tabletops and side stations; detailed orientated. Conducts monthly staff meetings to include ongoing training and safety classes. Responsible for daily report input and log book entries Enforces high standards of hygiene and sanitation within the outlets. Tracks payroll and revenue daily Ensures the security of monies, credit and financial transactions Establishes par levels for supplies and equipment Supervises the performance, attendance, attitudes, appearance and conduct of team Manages timely completion of performance appraisals Monitors time punches in current payroll platform, ensuring accurate payroll for all associates Monitors and maintains the outlets' systems and equipment to ensure their optimum performance Develops and implements controls for expense management Implements strategies to continually improve revenues Assists with the development, training and inspiration of outlets staff for promotion Provides prompt follow-up to all guest concerns Assists the Director of Food & Beverage with the design and implementation of training programs Empowers team to exceed service standards Instills a calm, organized approach in all stressful situations; able to work well under pressure Works with HR to recruit and hire staff Completes all proper new hire and termination paperwork Must have excellent computer skills; including strong working knowledge of Microsoft Office programs Orders all necessary office supplies and ensures proper stocking levels Maintains a safe and pleasant work environment Ensures cleanliness of outlets' storage rooms Promotes high associate morale Recommends discipline and/or termination when appropriate of team members Takes a proactive approach to coaching and counseling Attends appropriate resort, division and department meetings Resolves guest issues promptly and with great care and effectiveness; able to resolve problems/conflicts in a diplomatic and tactful manner Maintains a strong knowledge of hospitality trends, especially food & beverage Provides general resort information for guests Utilizes labor management tools to schedule and control labor costs Offers warm and sincere welcome/farewell for all guests of Oglebay Resort including use of guest name & good eye contact with each guest Maintains an up to date working knowledge of all resort amenities as well as any special events Interacts with resort staff in a professional manner, assisting other departments with necessary information Up sells other resort services and amenities to guests Always maintains a professional demeanor and attitude Communicates all pertinent information to the outlets team Maintains constant awareness of safety issues, (i.e. broken glass, frayed electrical cords, leaks, broken locks and suspicious persons); reports all safety incidents to maintenance Ensures proper handling, cleaning and sanitation of equipment, china, glass and silver Follows through on lost and found procedures; absolute respect for guest property should always be exercised Maintains a professional appearance; follows all Oglebay Resort dress code standards Remains alert, courteous and helpful to the guests and colleagues at all time Able to work a flexible schedule that will include evenings, weekends and holidays Interact with the public with a cheerful and positive attitude, solve guest problems and complaints in a proper manner, and maintain harmonious working relationships with fellow employees SUPERVISORY RESPONSIBILITIES Directly supervises 15-32 non-supervisory employees. Is responsible for the overall direction, coordination, and evaluation of this unit. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. EDUCATION and/or EXPERIENCE Two year college or university program certificate; or two to four years related experience and/or training; or equivalent combination of education and experience; three years supervisory food and beverage experience required.

Job Description Are you a hardworking, service minded leader with a real passion for the hospitality industry? Are you looking to take a step towards building your restaurant manager career, instead of just working a job? We need extraordinary leaders like you to apply for this full service restaurant management position in Charleston, WV As a Restaurant Manager, your experience and leadership skills will head up some of the nation's leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, train, and develop them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits Health Benefits Industry Standard Work Week (50-55 hour target) Attainable Bonus Program $45K - $55K Salary Equal Opportunity Employer Key Responsibilities Practice safety as priority #1 for your restaurant team and customers Maintain a high ratio of return customers through great service Oversee guest services and resolve issues Coach and develop restaurant employees to build a cohesive team Promote, demonstrate, and lead a memorable customer restaurant experience You will: Have a minimum of 2 years in Restaurant Management Show success in previous positions Be physically fit and able to regularly walk, climb, crouch and move up to 50 pounds at a time Be able to thrive in a quick paced environment Demonstrate outstanding leadership, communication, and training Have a stable work history Does this sound like you? We'd love to hear from you! Send your resume today!

Job DescriptionBenefits: 401(k) 401(k) matching Company parties Dental insurance Donation matching Flexible schedule Health insurance Opportunity for advancement Paid time off Training & development Vision insurance Wellness resources NOW HIRING Want to work in a fun, challenging, team-based environment? We are looking for charismatic, hard-working, and detail-oriented team members. We seek strong communicators who are both personable and perceptive. Pies & Pints has been recognized over and over again as some of the best pizza youve ever had and were looking for some team-members who want to help us continue that tradition. Weve been covered by the Food Network, the Cooking Channel, and USA Today for our fun and unique pizza creations! Responsibilities of a Pies & Pints Manager: Helps lead our team with a directed and singular focus to make people happy. Hires, inspires, trains and ensures an engaged team of associates as directed by the General Manager. Role of a Pies & Pints Manager: Create an environment of engaged, happy, and servant minded team members. Share knowledge, ideas, successes/failures with managers/associates for development. Display acts of kindness towards fellow associates and guests (i.e. Associate Birthday Program). Welcoming every Guest that might pass. Figure out how to say Yes to the guest during a difficult situation or out of the ordinary request. Salary & Benefits Competitive salary ($48,000 - $52,000) 100% company paid health, vision, and dental insurance Annualized bonus program Paid vacation Employee matched 401k program Opportunity for advancement Pies & Pints is an equal opportunity employer and all qualified applicants are considered without regard to race, religion, color, age, gender, disability, national origin, or any other legally protected status.

Leading the World Outdoors Adventures on the Gorge's vision statement is intended to be interpreted in multiple ways. First, it illustrates our need to be the best at what we do in our industry and the need to continue to develop ourselves and our business for the future. Perhaps more importantly, our vision states that we have an altruistic goal of helping others venture outdoors, at times, in places and in activities that will further develop their lifelong skills and increase their knowledge about nature and adventure. We benefit from a strong belief in who we are and where we are headed. We look to our vision and guiding principles as providing that sense of understanding and direction, serving as a map and compass to help us reach our full potential. Guiding Principles We use these principles, and more, to guide our daily behavior and business decisions: • Always balance fun and adventure with safety • Strive always to exceed our guests' expectations • Provide a unique environment for staff and guests that fosters camaraderie and hospitality • Value our people, knowing that the quality of our staff define our ultimate success • Invest in systems and processes, to ensure we deliver a consistent quality experience • Treat each and every guest and staff member with dignity and respect • Raise the standard of the industry with an emphasis on innovation • Recognize that profitability is essential for us to be healthy and grow Responsibilities Proven Success with both people development in leadership positions and long-term sales growth Train and supervise staff Ensure all food safety procedures are strictly adhered to according to local and state health regulations Work closely with management to meet financial objectives Maintain safe working conditions Audit inventory levels to ensure product availability, and order products as necessary Demonstrate ability to attract and retain excellent performers and to develop high performing teams Hands on manager willing to assist all areas during peak demand periods Engage and ensure customer satisfaction Ability to work under pressure and at a fast pace Must be knowledgeable of all food and beverages served, including inventory levels and cost of food Requirements High school Diploma or equivalent 2+ years of General Management experience with a full-service restaurant High volume restaurant experience High-volume full service bar experience Candidates must have the ability to manager food/beverage/labor costs consistent with budgeted targets Valid food handler's certificate Must be willing to work evenings, and weekends during peak business hours

Job Description Fuel Your Future. Make Someone's Day. Every Day. Keeping America running is a big deal-and every interaction we have with a guest is an opportunity to make life just a little brighter. If you take pride in creating positive moments, leading teams, and building a welcoming environment, you'll fit right in. Join us. We're Brewin' Happy Every Day-one guest at a time. Why This Role Matters As a Restaurant Manager, you lead the team that delivers on our mission: improving people's lives every day through warm, friendly, fast experiences. Whether it's a morning coffee, a kind word, or a great shift for your team, your leadership makes a difference. You'll run a streamlined operation inside a major national retail setting, develop others, and build a culture of hospitality-and you'll do it with a brand that's growing quickly across the country. This role is perfect for leaders who are ready to take the next step in their management journey and want growth, stability, and purpose. What You'll Do Lead, inspire, and coach a team to deliver exceptional guest interactions on every visit Hire, train, and grow team members while encouraging a positive, people-first culture Run your business-drive sales, manage costs, and uphold operational standards Create meaningful moments for guests and team members from the very first interaction Maintain a clean, safe, compliant, and welcoming environment Partner with retail tenants and store leadership to ensure smooth day-to-day operations What's in It for You We offer a fresh brew of benefits designed to support you personally and professionally: Best-in-Class Training & Leadership Development Fast Advancement Opportunities as we expand nationwide Bonus Eligibility Flexible Scheduling Paid Time Off Free Shift Meals 401(k) Retirement Plan Medical, Dental & Vision Benefits Tuition Assistance Team Member Referral Bonuses Recognition & Appreciation Programs Slip-Resistant Shoes Program Community & Charitable Involvement Opportunities What You Bring 2+ years of experience leading people in restaurant, retail, or hospitality environments A passion for serving guests and elevating their day Strong leadership, coaching, and communication skills A track record of delivering results and building strong teams A desire to grow with a company that's growing with you

Description: ABOUT OUR RESTAURANT Mack's Bingo Kitchen is an approachable American restaurant that utilizes seasonal ingredients from our organic farm and other nearby farms and purveyors. Our restaurant serves as a learning opportunity for our Junior Crew (local Appalachian Youth participating in our program) to engage with all aspects of the restaurant operations to provide a well-rounded experience in the hospitality industry. Youth have opportunities to work in the kitchen preparing and cooking, as well as on the dining room floor, supporting roles including hosting, serving, and interacting with our guests. As a social enterprise, Mack's Bingo Kitchen provides a well-rounded hospitality experience for local youth to complement the opportunities offered in our farm, market, bakery, and glass studio. It also provides a casual, approachable, yet exceptional experience for the community through food, drink, and hospitality. OVERVIEW We're looking for a thoughtful, hospitality-driven leader to oversee front-of-house operations at Mack's Bingo Kitchen-a floor manager who can blend genuine guest engagement with strong systems thinking and team coaching. From bar operations to service logistics to mission storytelling, this role ensures that every guest has a seamless, memorable experience-and every team member has the structure and support to deliver it. You'll be responsible for managing and evolving our bar program, FOH systems, and inventory tools, while also helping test and launch new events and promotional concepts. Your leadership will help us build a service culture rooted in curiosity, care, and connection-where guests feel seen and Junior Crew members grow through real, meaningful experience. At its core, this role is about making sure the mechanics of great service (menus, timing, flow) support the magic of our mission: introducing guests to the transformative work we do with Appalachian youth. This position reports directly to the Executive Chef. MUST-HAVES Hospitality-forward mindset You make people feel welcome, seen, and important. You're not a gatekeeper-you're an agent of possibility. You don't default to “no,” but instead ask, “how can we turn this into a yes?” with people across all roles and backgrounds. Coaching and modeling ‘ We grow more than vegetables' You develop people. You lead by example and help others grow by providing the tools and encouragement they need to reach their highest potential. You hold high expectations and challenge, but always with support and appreciation. You give clear and useful feedback, and you model what it looks like to live our values in practice. Adaptability & problem solving You take today's information, feedback, and challenges and turn them into tomorrow's evolved systems and solutions. You look for several paths to solve problems, but move thoughtfully and swiftly. You build on what works, but you're not afraid to erase the whiteboard and re-strategize when needed. System-minded evolution You don't just keep systems running-you build, refine, and rework them. You incorporate feedback, frustrations, and your own observations to continuously improve how things work for the people using them. High volume, high efficiency You thrive in a busy, dynamic environment. You prioritize without sacrificing quality and keep things moving-even when juggling multiple projects at once. You embrace new projects and aren't afraid to experiment. Additional responsibilities will be detailed in the interview and full job description. KEY QUALIFICATIONS Must have a valid driver's license Ability to lift up to 50 lbs and ability to stand for long periods of time Willingness and ability to commute or relocate to Wardensville, WV if necessary. EXPECTED WORK SCHEDULE This full-time position is expected to work five days/40 hours per week, inclusive of evenings, weekends, and some government holidays. Mack's Bingo Kitchen is currently open Thursday through Sunday, and we anticipate this is a Wednesday - Sunday schedule. COMPENSATION AND BENEFITS This position is classified as exempt with an annual salary starting at $45,000. In addition to competitive pay, we offer the following benefits for regular, full-time employees: Generous paid time off structure Employer-paid life insurance Optional health, dental, vision, and short-term disability insurances Discount on items at the Wardensville Garden Market, Mack's Bingo Restaurant and Bakery, Dakota Glass Works Retail Gallery Paid training opportunities HOUSING Short-term, limited housing assistance may be available for those relocating for the position. ABOUT FARMS WORK WONDERS Farms Work Wonders is a nonprofit social enterprise whose mission is to ignite the spark of curiosity in Appalachian youth so they see themselves and their future in new and exciting ways. Our businesses provide local Appalachian youth real-life learning experiences and generate proceeds that are 100% reinvested back into the local community. In 2016, Farms Work Wonders started with the Wardensville Garden Market project-an organic farm and farm stand. Since opening, our enterprises have expanded to include a market, bakery, glass blowing studio, and restaurant that have created 80+ local, good-paying jobs with around half held by local high school students. Farms Work Wonders provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. In compliance with federal law, all persons hired will be required to verify identity and eligibility to work in the United States and to complete the required employment eligibility verification form upon hire. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training. Requirements:

East of Chicago Pizza WV is hiring a Restaurant Store Manager for our Bridgeport location! As a Store Manager, youll never be bored. Youll be responsible for making sure our restaurant runs smoothly day in and day out. We offer: Competitive compensation Bonus opportunities A great work atmosphere 401K Program Duties/Responsibilities: Ensuring that our restaurant is fully and appropriately staffed at all times Maintaining operational excellence so our restaurant is running efficiently and effectively Ensuring that all laws, regulations, and guidelines are being followed Ensuring all company policies and Corporate policies are followed at all times Creating a restaurant atmosphere that both patrons and employees enjoy Various other tasks as needed Chalfant Restaurant Management (CRMWV) is an independently & locally owned and operated company based in North Central West Virginia. CRMWV currently owns two East of Chicago Pizza franchises (Shinnston & Bridgeport, as well as Gibby's Ice Cream & Grill in Shinnston. CRMWV is currently working on a 3rd East of Chicago Pizza location in Harrison County, in Nutter Fort. CRMWV is continually looking to expand locally.

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

Responsible for the day-to-day operations of trek meal preparation and logistics. This includes ensuring all trek meals are accurately picked, packed, and shipped daily. The role also involves maintaining precise inventory levels, completing daily inventory counts, and placing timely restock orders to ensure uninterrupted operations. Key Responsibilities Train, supervise, and support seasonal staff while identifying and implementing process improvements Oversee daily picking, packing, and shipping to meet delivery schedules and quality standards. Monitor inventory levels, conduct daily checks, and place restock orders to maintain stock accuracy. Coordinate with kitchen staff, suppliers, and logistics to ensure smooth operations and timely deliveries. Ensure food storage and packing areas remain clean, organized, and compliant with safety regulations. Maintain accurate records for inventory, shipments, and restocking activities. Model the Scout Oath and Law in daily interactions while maintaining Maintain a clean, organized, inspected, neat, and safe work area Perform additional duties assigned by SBR leadership Abide by policies and procedures outlined in the SBR staff handbook Qualifications Minimum age: 18+ Required: Basic computer skills (e.g., inventory software, spreadsheets) Required: Previous experience in food service, inventory management, or logistics. Preferred: 1+ years leading teams, or 1+ years Summit work experience Willing to become a registered Scouting America member (includes background screening) Comfortable using Microsoft Teams for daily work-related communication Physical & Practical Requirements Ability to stand, walk, and hike up to 12 hours daily and ability to lift/move up to 90 pounds with a partner Complete the Annual Health and Medical Record , including height/weight guidelines Housing: 10'x12' platform tent in Staff Camp | Uniform: Summit Staff Uniform | Work Hours: 45-60 Desired Traits High emotional intelligence (such as self/social awareness and team dynamics) Positive and cheerful attitude with a strong customer-service focus Adaptability in a fast-paced environment with ability to learn/develop hard and soft skills Ability to connect with individuals from diverse age groups, maturity, and backgrounds