Kitchen manager jobs in Wyoming - 242 jobs

The Kitchen Manager is responsible for coordinating, supervising and directing all aspects of kitchen operations, while maintaining high quality menu options and service levels. The Kitchen Manager is expected to schedule kitchen staff, maintain appropriate inventory and supply levels, create and prepare menu items in an efficient manner and provide excellent direction and control of the food preparation and catering operations. The Kitchen Manager is further required to ensure the safe and healthy preparation of meals and sanitation techniques at all times to avoid cross-contamination and the spoiling of food and beverages. This position is also responsible for inventory management, cost setting, and profitability of Home Stretch Bar & Grill operations. Duties/Responsibilities: Oversee all kitchen operations ensuring healthy and safe work practices. Create, review and update menu options. Schedule kitchen staff in accordance with business demands and trends. Order inventory and kitchen supplies, ensuring sufficient stock levels. Establish, implement and communicate menu recipe requirements. Recruit, select and train kitchen staff. Ensure the safe storage and disposal of food and beverages. Ensure any food returned to the kitchen is counted and disposed of as waste. Maintain accurate log of food and beverage waste. Ensure preparation and cooking stations are well stocked. Notify management of any repairs or maintenance required for kitchen operations and equipment. Enforce proper sanitation and preparation practices and procedures. Create, maintain and develop systems, procedures and training materials for all staff members. Adhere to and enforce company policies. Other duties as assigned. Required Skills/Abilities: Demonstrated ability to lead and direct a team. Ability to respond quickly in a dynamic and changing environment. Knowledge of cost analysis, fiscal management, and budgeting techniques. Education and Experience: 3-5 years management experience in the Hospitality or Restaurant industry preferred. Previous experience managing a culinary team in a fast-paced environment. Experience with management of inventory, food and labor cost. Experience in menu and recipe development. Serve Safe Certification. Physical Requirements: Prolonged periods of standing and working in a kitchen. Exposure to extreme heat, steam, and cold present in a kitchen environment. Must be able to lift up to 50 pounds at times. Must be able to work late nights and unpredictable hours. Manual dexterity to cut and chop foods and perform other related tasks. Employee is regularly required to stand, walk; use hands to finger, handle or feel; reach with hands and arms; and talk or hear. Employee is occasionally required to stoop, kneel, crouch, or crawl and taste or smell. Wyoming Horse Racing offers competitive wages, medical, dental, and vision insurance plus paid off. Must be 18 or older and able to pass pre-employment background and drug screen.

Benefits: 401(k) Bonus based on performance Competitive salary Health insurance Paid time off Our franchise organization, GC Littleton/Englewood, Inc. dba Golden Corral, is currently seeking energetic, friendly individuals to join our team! At Golden Corral , we know that successful people are the foundation of our very successful company. We hire managers with the talent, integrity, and passion to promote our Caring Culture. We provide an environment that supports and empowers our people - not only to exceed our guests' expectations, but also to achieve their professional and personal goals. Talent, Focus, Commitment, Passion - These are just a few of the traits our most accomplished managers have in common. At Golden Corral, your ability to succeed is limited only by your energy and drive. Unequalled opportunity at the best chain restaurant company in the country!In this role as Kitchen Manager, you are responsible for food production and operating the Back-of-the-House using Golden Corral products, recipes, procedures and company systems to ensure that the standards for quality food, recipes, and cleanliness are achieved for our guests. As a member of the restaurant operations management team, you are also responsible for the restaurant's overall operations, including food quality, production, safety, and labor in absence of the General Manager and Hospitality Manager.Requirements: Strong, stable work history along with management experience in a high-volume, casual dining or family-style restaurant. Education and training normally associated with college coursework in business or hospitality. Successful completion Golden Corral's comprehensive management training program. Position requires a valid driver's license and an acceptable driving record. Thank you for your interest in Golden Corral. Our commitment to valuing diversity helps create an environment where everyone can be successful. Upon completion of your online application, you may be directed to complete an additional online questionnaire that is specific to the position in which you are applying. The job opening listed on this page has been posted by an independent franchisee of Golden Corral Corporation. Golden Corral Corporation does not hire or employ any individuals at this franchise location. The franchisee will make all decisions with respect to applications for the position listed on this page. The name of the franchisee appears in this job posting. All questions concerning this job opportunity should be directed to the franchisee. Compensation: $50,000.00 - $60,000.00 per year We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchisee, and all hiring decisions will be made by the management of this franchisee. All inquiries about employment at this franchisee should be made directly to the franchise location, and not to Golden Corral Corporate.

Food Services Staff/Head Cook Kitchen Supervisor SCSD2 is seeking a positive, professional and motivated Kitchen Supervisor at John C. Schiffer Collaborative School. STARTING WAGE: $17.98-$20.98 depending on experience. QUALIFICATIONS: 1. Knowledge of food preparation and presentation method, techniques, and quality standards. 2. Clerical and bookkeeping skills. 3. Organizational skills. REPORTS TO: Food Services Director JOB GOAL: To provide each student with food of high nutritious quality in an atmosphere of cleanliness and warmth while efficiently and professionally managing the kitchen in full compliance with all meal program requirements, including Federal, State, and School District. PERFORMANCE RESPONSIBILITIES: 1. Assume responsibility for the total food service operation and management in the assigned school. 2. Direct food preparation and serving. 3. Be responsible for all facets of kitchen security. 4. Maintain and operate the safe, proper and efficient use of equipment. 5. Maintain the highest standards of safety and cleanliness throughout the kitchen to meet district and health department standards. 6. Check all equipment daily for proper operation, safety and security and report any problems promptly. 7. Prepare, maintain and keep on file all records as required by the Federal Government, the State Department of Education, and the district or other authority. 8. Do ordering of all food and daily supplies and be responsible for receiving, and checking in deliveries. 9. Submit requisitions for needed supplies and/or equipment being cognizant of budgets and costs. 10. Complete required production records daily on paper and in the district's online software system. 11. Attend all district or school meetings as required; consider attending workshops for self and staff. 12. Handle all personnel problems effectively involving the principal or other authority as necessary. 13. Promote school meals, good attitudes, and generally establish good P.R. throughout. PHYSICAL DEMANDS: 1. Must be able to lift at least 40 lbs. 2. Lower body strength to stand and walk throughout the work day. TERMS OF EMPLOYMENT: Employment relationship with the District is at will and of indefinite duration. Salary and fringe benefits to be set by Board of Trustees. Job category: Classified Exemption Status: non-exempt Days/year: 181 Hours/day: 8 Insurance Eligibility: full time insurance Contract position: no EVALUATION: Performance of this job will be evaluated in accordance with provisions of the Board's Policy on Evaluation of Classified Personnel. Placement on any of the Classified (Hourly) Wage Schedules for all new employees will be based solely on an individual's years of job-related experience: School district experience (full time) = One (1) year of job-related experience equals one (1) step on the wage schedule, up to step seven (7) School district experience (substitute) & non-school district experience = three (3) years of job-related experience equals one (1) step on the wage schedule, up to step seven (7) *placement beyond step seven (7) requires approval from the Superintendent Upon board approval, eligible staff move one (1) step on the wage schedule annually, except in those years when the Board of Trustees sets a wage freeze due to budget constraints. The closing date displayed is a guideline for candidates and hiring committees. All job postings shall be open for a minimum of five days before they are filled. Once five days have elapsed, committees may begin selecting, interviewing, and hiring qualified candidates. An application is not a guarantee for an interview. Interested candidates are encouraged to apply early, as job postings may close sooner than the listed close date. T he intent of this job description is to provide a representative summary of the types of duties and responsibilities that will be required of this position and shall not be construed as a declaration of the specific duties and responsibilities of any particular position. Employees may be requested to perform job related tasks other than those specifically presented in this description. Fair Labor Standards Act exemption status(exempt/non-exempt from overtime) is designated by position. Sheridan County School District No. 2 is an Equal Opportunity Employer and actively supports Americans with Disabilities Act and will consider reasonable accommodations. Sheridan County School District No. 2 does not discriminate on the basis of economic status, intellectual ability, race, color, national origin, sex, sexual orientation, gender identity, transgender status, age, disability, or religion in admission or access to, or treatment of employment in, its educational programs or activities. Inquiries concerning Title VI, Title IX, Section 504, and ADA may be referred to Sheridan County School District No. 2: Title IX Coordinator Human Resource Director 201 N. Connor St. Sheridan, WY 82801 ************ Section 504 Coordinator Special Services Director 201 N. Connor St. Sheridan, WY 82801 ************

At ScionHealth, we empower our caregivers to do what they do best. We value every voice by caring deeply for every patient and each other. We show courage by running toward the challenge and we lean into new ideas by embracing curiosity and question asking. Together, we create our culture by living our values in our day-to-day interactions with our patients and teammates. Job Summary The Director - Food Services provides strategic, operational, and clinical oversight for all Nutrition & Culinary Services functions, including food production, patient meal service, cafeteria operations, sanitation, therapeutic diet accuracy, and regulatory compliance. This position ensures the delivery of high-quality, safe, cost-effective food and nutrition services to patients, employees, and guests. The Director collaborates closely with the Registered Dietitian/Nutrition Services leadership to support medical nutrition therapy, patient satisfaction, and organizational goals. Essential Functions Leadership & Department Administration * Directs the daily operations of Nutrition & Culinary Services in accordance with federal, state, and local regulations. * Develops departmental goals, policies, procedures, and performance standards. * Participates in strategic planning for hospital initiatives related to food service and nutrition support. * Prepares, manages, and monitors operational and capital budgets; manages food, supply, and labor costs within approved targets. * Maintains accurate records of expenditures, meal counts, inventory, and month-end reporting for Administration. * Ensures appropriate staffing levels; develops and maintains work schedules within budgeted FTEs. Staffing, Training & Performance Management * Recruits, selects, and trains food service team members. * Provides onboarding, annual competencies, and ongoing performance feedback. * Conducts 90-day and annual performance evaluations in accordance with hospital policy. * Conducts monthly in-service education, departmental meetings, and ensures compliance with food safety competencies. Menu Management & Clinical Coordination * Oversees menu management processes, including diet order review, tray ticket accuracy, patient menu selections, and snack preparation. * Ensures use of standardized recipes and production sheets for patient, cafeteria, and catering operations. * Ensures therapeutic diets are accurately prepared and communicates patient concerns to the Registered Dietitian for follow-up. Flow of Food, Quality, and Safety * Ensures quality food production that meets nutrient preservation, safety, taste, and presentation standards. * Monitors food temperatures, holding procedures, tray line accuracy, and timely delivery of meals. * Conducts weekly kitchen sanitation and safety audits; ensures regulatory compliance with Joint Commission, CMS, and state/local health codes. * Oversees dish room sanitation, equipment cleaning, food recalls, and proper food storage and labeling. Physical Plant & Equipment Oversight * Performs monthly inspections of kitchen facilities, equipment, and contracted services (vent hood, fire suppression, pest management, grease traps, eyewash stations). * Ensures temperature logs and equipment maintenance are completed per policy. * Reports and addresses hazardous conditions promptly. Regulatory Compliance & Surveys * Leads the department through internal and external audits and surveys, maintaining a strong presence while surveyors are on-site. * Ensures readiness and compliance with Joint Commission, CMS, FDA Food Code, and applicable state regulations. * Develops and executes required Performance Improvement/QAPI plans, including aggregation and trending of key indicators. Emergency Preparedness * Maintains disaster readiness, including monthly inventory of emergency food and supplies. * Ensures adherence to organizational emergency operations policies. Collaboration & Customer Service * Collaborates closely with clinical nutrition leaders and nursing units to ensure patient satisfaction and nutrition accuracy. * Coordinates with other departments to support hospital initiatives, catering needs, and safety rounds. * Promotes a culture of customer service, teamwork, and continuous improvement. Knowledge/Skills/Abilities/Expectations * Comprehensive knowledge of quantity food production, safe food handling, food safety, and sanitation regulations. * Knowledge of therapeutic diets and nutrition for acute-care patients. * Strong leadership, communication, and motivational skills. * Ability to analyze financial information, manage budgets, and oversee inventory control. * Basic computer proficiency including Microsoft Office and dietary software. * Ability to handle multiple priorities in a fast-paced environment. Qualifications Education * One of the following is required * Registered/Licensed Dietitian * Registered Dietetic Technician * Certified Dietary Manager (CDM, CFPP) * Certified Food Service Manager (IFSEA) * Food Management Professional (FMP/MFP - NRA ManageFirst) * Associate degree or higher in food service or restaurant management Must meet state requirements and maintain consultation with a Registered Dietitian. Licenses/Certifications * Food Handler's Permit - Required * ServSafe Certification - Preferred * Registered Dietitian (RD) - Preferred Experience * Minimum 2 years of food service management experience required. * Acute care or healthcare food service experience strongly preferred. * Experience with therapeutic diets and clinical coordination preferred.

Kitchen Manager Reports To: Executive Chef Department: Food & Beverage Classification: Seasonal Full-Time FLSA Status: Exempt GENERAL PURPOSE The Kitchen Manager is responsible for managing and overseeing the daily operations of the kitchen including all food preparation for service and staff to provide all JHMR guests a superior dining experience in F&B establishments. JOB DUTIES Oversees food preparations, ensuring compliance with health, safety, food handling, and hygiene standards. Manage all kitchen staff including hiring, evaluating, and managing performance. Schedule and monitor all kitchen staffing to ensure proper staffing levels to support daily operations. Approve and submit all time keeping information for each employee to ensure proper pay for each pay period. Collaborates with Executive Chef to develop menus and recipes. Assists the outlet Manager in all aspects of outlet operations, with a specific focus on back of house operations and supporting front of house operations. Provide excellent customer service to guests in the restaurant and exceed guest expectations. Responsible for ordering product adequate for business levels. Execute all dishes/recipes for a consistent and high-quality dining experience. Accurately record and submit monthly inventories. Execute proper hygiene and sanitation techniques everyday. Responsible for dissemination and enforcement of all JHMR guidelines, policies and communications. Oversee and monitor all tracking of inventory, labor and food costs, ordering, sanitation and training of culinary team, set up and break down of kitchen. Use proper handling techniques for all products, every day as specified by Executive Chef. Periodically evaluates restaurant equipment for repairs and maintenance, schedules for service. Monitor labor & food costs for building with concentration on kitchen budget Training and preparing staff in case of manager absence Hold employees accountable for all duties of their job -- Employees are held accountable for all duties of this job- COMPETENCIES KNOWLEDGE, SKILLS & ABILITY: Proficient with Microsoft Office Suite ability to learn new software systems Strong supervisory and leadership skills Knowledge of food products and handling Be able to safely operate all kitchen equipment Strong understanding of the restaurant business Excellent time management skills Excellent organizational skills and attention to detail Strong understanding of personal hygiene and sanitation techniques as they pertain to restaurant work Strong understanding of English language Be able to handle heavy workloads and stressful situations with professionalism and a sense of urgency. SUPERVISORY DUTIES Supervises all kitchen staff Supervises all F&B staff in Manager's absence WORK ENVIRONMENT Work is predominantly performed in an indoor, fast-paced kitchen environment that can expose the incumbent to extreme temperatures from a hot cooking line to cold walk-in coolers and freezers. Many kitchen utensils and machinery are used as well as a variety of food products and cleaning chemicals. PHYSICAL DEMANDS Heavy lifting up to 70 lbs. Ability to work in a hot kitchen environment for extended periods of time Execution of meals under various conditions of heat and stress Ability to stand on feet for extended periods of time. Prolonged periods of sitting at a desk and working on a computer. Ability to reach, push, pull, and grasp to stock and set restaurant, make food and beverage product, clean workspace, and serve guests as needed. Hearing and ability to receive detailed information through oral communication at a normal speaking level in a crowded, loud restaurant environment. POSITION TYPE AND EXPECTED HOURS OF WORK This job is a year round full time role and typically works during restaurant business hours, which can be from early in the morning to later in the evening. Restaurants are open 7 days per week and the schedule may require work on any day of the week, including weekends and holidays. Schedules and hours may fluctuate depending on business needs. REQUIRED EDUCATION AND EXPERIENCE Minimum of 2 years Culinary experience Minimum 1 year supervisory experience PREFERRED EDUCATION AND EXPERIENCE Minimum of 4 years of culinary experience Formal Culinary Training with an Associates Degree in Culinary Arts ADDITIONAL ELIGIBILITY QUALIFICATIONS Servesafe Manager Certificate Ability to properly operate and maintain various pieces of kitchen equipment BENEFITS & PERKS Free JHMR ski pass FREE START bus pass Discounts at JHMR Food & Beverage locations Discounts at JHMR Retail/Rental locations Pro Deals with ExpertVoice, Outdoor Prolink, Smith, Sweet Protection, & more! Note: This job description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the job. Other duties, responsibilities and activities may change or be assigned at any time with or without notice. AA/EEO STATEMENT Jackson Hole Mountain Resort is an AA/EEO Employer committed to a drug free workplace.

Overview Bar Manager - The Virginian Saloon The Bar Manager of The Virginian Saloon is responsible for overseeing all daily operations of our signature hotel bar experience. This role ensures top-tier hospitality, efficient service, and a lively, welcoming atmosphere that reflects the unique character and charm of The Virginian Saloon. The Bar Manager leads the team, curates the beverage program, oversees inventory and financial performance, and delivers unforgettable guest experiences. Responsibilities Key Responsibilities Operations & Service - Manage all day-to-day bar operations to ensure smooth, consistent, and high-quality service. - Maintain the signature ambiance and aesthetic of The Virginian Saloon, ensuring the environment is warm, clean, and inviting. - Oversee shift planning, opening and closing procedures, and active floor supervision during peak hours. - Ensure all service standards reflect the identity and values of The Virginian Saloon. Staff Leadership - Recruit, hire, train, and mentor bartenders, barbacks, and servers. - Conduct regular evaluations and provide coaching to support staff growth and performance. - Cultivate a fun, professional, and team-oriented culture rooted in hospitality. - Lead daily pre-shift meetings to communicate priorities, menu changes, and service notes. Beverage Program Management - Develop and maintain a creative beverage menu that aligns with The Virginian Saloon's character. - Partner with suppliers and distributors to secure premium products and favorable pricing. - Ensure cocktail consistency, recipe accuracy, and compliance with safety and sanitation guidelines. - Stay on top of industry trends and introduce innovative concepts that elevate the guest experience. Financial Management - Maintain tight inventory control, reducing waste and optimizing cost of goods (COGS). - Prepare regular reports on sales, labor, inventory, and performance metrics. - Implement strategic promotions, upselling initiatives, and special events to increase revenue. - Manage budgets and labor costs in alignment with hotel and saloon financial objectives. Compliance & Safety - Ensure all operations comply with state liquor laws, hotel policies, and health department regulations. - Maintain workplace safety standards, equipment upkeep, and proper sanitation practices. - Oversee responsible alcohol service training for all bar staff. Guest Engagement & Experience - Build genuine connections with guests, anticipating needs and resolving concerns with warmth and professionalism. - Maintain a friendly, lively bar environment consistent with The Virginian Saloon's brand. - Oversee special programming-events, tastings, themed nights, and promotional activities. Qualifications Required 3+ years of bar supervisory or management experience. Strong leadership skills and the ability to inspire staff. Deep knowledge of cocktails, spirits, beer, and wine. Experience with inventory systems, cost management, and staff scheduling. Availability to work nights, weekends, and holidays. Preferred Previous experience in a hotel bar or high-volume themed bar. Mixology or advanced beverage certification. Knowledge of point-of-sale and inventory management software. Key Competencies Guest-first mindset Leadership & team development Strong communication Creative beverage curation Financial & operational discipline Detail-oriented Ability to thrive in a lively, fast-paced environment Compensation & Benefits - Competitive salary + performance incentives - Health, dental, vision benefits - Paid time off - Employee discounts - Training and career advancement opportunities

Kitchen Manager Reports To: Executive Chef Department: Food & Beverage Classification: Seasonal Full-Time FLSA Status: Exempt GENERAL PURPOSE The Kitchen Manager is responsible for managing and overseeing the daily operations of the kitchen including all food preparation for service and staff to provide all JHMR guests a superior dining experience in F&B establishments. JOB DUTIES Oversees food preparations, ensuring compliance with health, safety, food handling, and hygiene standards. Manage all kitchen staff including hiring, evaluating, and managing performance. Schedule and monitor all kitchen staffing to ensure proper staffing levels to support daily operations. Approve and submit all time keeping information for each employee to ensure proper pay for each pay period. Collaborates with Executive Chef to develop menus and recipes. Assists the outlet Manager in all aspects of outlet operations, with a specific focus on back of house operations and supporting front of house operations. Provide excellent customer service to guests in the restaurant and exceed guest expectations. Responsible for ordering product adequate for business levels. Execute all dishes/recipes for a consistent and high-quality dining experience. Accurately record and submit monthly inventories. Execute proper hygiene and sanitation techniques everyday. Responsible for dissemination and enforcement of all JHMR guidelines, policies and communications. Oversee and monitor all tracking of inventory, labor and food costs, ordering, sanitation and training of culinary team, set up and break down of kitchen. Use proper handling techniques for all products, every day as specified by Executive Chef. Periodically evaluates restaurant equipment for repairs and maintenance, schedules for service. Monitor labor & food costs for building with concentration on kitchen budget Training and preparing staff in case of manager absence Hold employees accountable for all duties of their job -- Employees are held accountable for all duties of this job- COMPETENCIES KNOWLEDGE, SKILLS & ABILITY: Proficient with Microsoft Office Suite ability to learn new software systems Strong supervisory and leadership skills Knowledge of food products and handling Be able to safely operate all kitchen equipment Strong understanding of the restaurant business Excellent time management skills Excellent organizational skills and attention to detail Strong understanding of personal hygiene and sanitation techniques as they pertain to restaurant work Strong understanding of English language Be able to handle heavy workloads and stressful situations with professionalism and a sense of urgency. SUPERVISORY DUTIES Supervises all kitchen staff Supervises all F&B staff in Manager's absence WORK ENVIRONMENT Work is predominantly performed in an indoor, fast-paced kitchen environment that can expose the incumbent to extreme temperatures from a hot cooking line to cold walk-in coolers and freezers. Many kitchen utensils and machinery are used as well as a variety of food products and cleaning chemicals. PHYSICAL DEMANDS Heavy lifting up to 70 lbs. Ability to work in a hot kitchen environment for extended periods of time Execution of meals under various conditions of heat and stress Ability to stand on feet for extended periods of time. Prolonged periods of sitting at a desk and working on a computer. Ability to reach, push, pull, and grasp to stock and set restaurant, make food and beverage product, clean workspace, and serve guests as needed. Hearing and ability to receive detailed information through oral communication at a normal speaking level in a crowded, loud restaurant environment. POSITION TYPE AND EXPECTED HOURS OF WORK This job is a year round full time role and typically works during restaurant business hours, which can be from early in the morning to later in the evening. Restaurants are open 7 days per week and the schedule may require work on any day of the week, including weekends and holidays. Schedules and hours may fluctuate depending on business needs. REQUIRED EDUCATION AND EXPERIENCE Minimum of 2 years Culinary experience Minimum 1 year supervisory experience PREFERRED EDUCATION AND EXPERIENCE Minimum of 4 years of culinary experience Formal Culinary Training with an Associates Degree in Culinary Arts ADDITIONAL ELIGIBILITY QUALIFICATIONS Servesafe Manager Certificate Ability to properly operate and maintain various pieces of kitchen equipment BENEFITS & PERKS Free JHMR ski pass FREE START bus pass Discounts at JHMR Food & Beverage locations Discounts at JHMR Retail/Rental locations Pro Deals with ExpertVoice, Outdoor Prolink, Smith, Sweet Protection, & more! Note: This job description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the job. Other duties, responsibilities and activities may change or be assigned at any time with or without notice. AA/EEO STATEMENT Jackson Hole Mountain Resort is an AA/EEO Employer committed to a drug free workplace.

Benefits: Employee discounts Flexible schedule Health insurance Opportunity for advancement Paid time off Training & development The Restaurant Manager is an individual who partners with the General Manager to lead and support the success of their restaurant. The success achieved by the managers will lead to the overall success of our brand. What are we looking for? A leader who is dedicated to driving performance while mentoring and coaching the team A champion of the culture and the brand standards. A role model who leads by example when it comes to leveraging systems, adhering to the concept differentiators, and delivering on our promise of perfect execution. A can-do, problem solving and fun-loving attitude. In your role, you will be: Teach, coach, lead and motivate the team while managing the day-to-day operations of running a restaurant. An ambassador and steward for high end guest experiences in an approachable environment. Source, train and schedule for impact and results. Demonstrate high level hospitality to both guest and team member in actions, tone and demeanor. Deliver quality results in financial performance by proactively driving sales and managing financials to the bottom line. We are an Equal Opportunity Employer and do not discriminate in hiring or employment on the basis of race, color, creed, religion, sex, sexual orientation, national origin, citizenship status, ancestry, age, marital or veteran status, physical or mental disability, arrest record, genetic information or any other characteristic protected by applicable federal, state and local laws. Compensation: $60,000.00 - $65,000.00 per year We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. Based in Bozeman, Montana, Finally Restaurant Group is a community-oriented company with multiple restaurant concepts and locations. Premium steaks, fresh seafood and award-winning baby back ribs in a family-friendly atmosphere. The Rib & Chop House was founded in Livingston, Montana in 2001. Since our humble beginnings, we've opened numerous Rib & Chop House restaurants in Montana, Wyoming and Utah. Our ability to grow has come through our commitment to “Rocky Mountain Hospitality,” a concept which incorporates a casual attitude with our high-level commitment to loyalty, safety, service, and quality food. Serving legendary Louisiana BBQ and award-winning baby ribs for over 30 years. In the late 1980s, founder TJ Moran decided Baton Rouge needed the kind of rib joint that would redefine Louisiana BBQ. While other restaurants were dishing up standard issue spare ribs, Mr. Moran decided to serve baby back ribs, something unique at the time. Our famous recipe slowly emerged: a delicate combination of dry rubbing, marinating, roasting, cooling, and a few other time-tested, home-kitchen secrets.

Job DescriptionSalary: The Bar Manager is responsible for the overall operation, performance, and profitability of the bar program within an upscale-casual dining environment. This role oversees beverage quality, cost control, inventory, staff leadership and guest experience while ensuring the bar complements the restaurant's culinary vision and service standards. The Bar Manager leads by example on the floor, maintains consistency in execution, and balances hospitality with operational discipline. Success in the role requires strong leadership, financial awareness, product knowledge, and the ability to elevate both team performance and guest satisfaction. Visit our careers page at: themetdowntown.bamboohr.com/jobs The Metropolitan is an Equal Opportunity/Affirmative Action Employer, Minority/Woman/Veteran/Disabled.

Shift Manager Location: 1558 28th St SW, Wyoming, MI, 49509 Now Hiring Shift Managers!! We are seeking a highly motivated and experienced Shift Manager to join our team. The Shift Manager will be responsible for overseeing the daily operations of the restaurant during their assigned shift. This includes managing staff, ensuring customer satisfaction, and maintaining a clean and organized work environment. Responsibilities: Manage and supervise staff during assigned shift Ensure customer satisfaction by providing excellent service and resolving any issues that may arise Monitor inventory levels and order supplies as needed Maintain a clean and organized work environment Train new employees and provide ongoing training for current staff Ensure compliance with all company policies and procedures Handle cash and credit card transactions accurately and efficiently Perform other duties as assigned by management Requirements: High school diploma or equivalent Previous experience in a supervisory role Excellent communication and interpersonal skills Ability to work in a fast-paced environment Strong organizational and time management skills Ability to work flexible hours, including evenings and weekends Must be able to lift up to 50 pounds

What began as an idea between two brothers to open a Mexican restaurant has since grown into one of the largest, privately held Taco Bell franchisees in America. At Border Foods, we work with a people-first mantra. From cooks to cashiers to restaurant managers and beyond, we work together to bring to life the Core Values of Border Foods. Welcome to our family where you will continue to learn, evolve, and shape what comes next on our mission of making lives better. As a Shift Leader your mission is to reinforce the Border Foods CORE values, to include Accountability, Integrity, Family, Excellence, Teamwork, and Empowerment. At Border Foods, we will unlock the full potential of our employees and guest's restaurant experience by creating safe welcoming and supportive environments where everyone can thrive. The purpose of the Shift Leader is to make the lives of the employees and the guests better by creating opportunities to positively impact life experiences. You are responsible for the operation of the entire restaurant and building a strong team that consistently provides customers great food and a friendly experience. Shift Leader Core Values: Accountability & Integrity: Consistently demonstrates integrity in actions and expectations Guides team members, ensuring they complete all assigned duties and serve safe, quality food in a friendly manner Scheduling and deploying the Team correctly Monitors the performance of each Team Member and hold them accountable for standards and expectations. Ensures a quality customer experience by driving fast and friendly service Maintains point of sale system by reporting all system failures and verifies download accuracy (e.g. pricing updates, menu changes). Ensure health and safety standards are met Adheres to all local, state, and federal laws and guidelines. Family & Teamwork: Creates unity in the team by building cross functional relationships Respond to Team Member questions and resolves employee issues in a timely manner. Provide a restaurant that is a safe place for team members to work and customers to visit Able to navigate challenging situations and provide appropriate guidance Motivates and supports the team through active listening and the ability to communicate to a wide variety of audiences Represents Border Foods in handling customer complaints and/or issues; demonstrating a sincere approach and desire to find an effective solution. Instills a recognition culture that creates a positive work environment Excellence: Strategic planner creates short term and long-term strategies for restaurant success Delivers profit by utilizing and interpreting the P&L in order to make the appropriate financial adjustments Sourcing, hiring, and developing excellent Team Members Conducting New Hire orientation and developing the training plan for each new hire Minimizes loss through strict observance of cash handling policies, proper training of Team Members, and complying with all accounting/banking requirements. Empowerment: Provides learning and development opportunities for all Team Members. Consistently demonstrates active and timely coaching capabilities. Seeks and shares ideas to help others succeed Required or Preferred Experience: Must be at least 18 years of age. High school diploma or equivalent. Physical Demands: The physical demands for this position are sits, stands, bends, lifts, and moves intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodation. The duties of this position may change from time to time. Border Foods reserves the right to add or delete duties and responsibilities at the discretion of Border Foods or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. Border Foods is proud to be an Equal Opportunity Employer of Minorities, Women, Protected Veterans, and individuals with Disabilities and does not discriminate based on gender identity or sexual orientation. “You are applying for work with a franchisee of Taco Bell, not Taco Bell Corp. or any of its affiliates. If hired, the franchisee will be your only employer. Franchisees are independent business owners who set their own wage and benefit programs that can vary among franchisees.” $12 per hour - $24 per hour

Join Our Campus Community! Thank you for your interest in joining the University of Wyoming. Our community thrives on the contributions of talented and driven individuals who share in our mission, vision, and values. If your expertise and experience align with the goals of our institution, we would be thrilled to hear from you. We encourage you to apply and become a valued member of our vibrant campus community today! At the University of Wyoming, we are committed to creating a supportive and enriching workplace. JOB TITLE: Career Peer, Advising Assistant, Enrollment Ambassador & Front Desk Receptionist JOB PURPOSE: The University of Wyoming College of Business Peter M. & Paula Green Johnson Student Success Center is looking to expand its team of student workers. We are looking for positive, friendly, hard-working business students who are passionate about the continued growth and excellence of the College of Business. ESSENTIAL DUTIES AND RESPONSIBILITIES: The GJSSC Team is looking to hire students with interests or focus areas in four specific areas: Career Peers Work with peers on resume, cover letter, and LinkedIn reviews. Recommend students to appropriate occupational profiles, handouts, resource materials and computer programs relevant to their needs. Help students with Handshake login and internet job searches for part-time, internship and career employment options. Serve as ambassadors for Career Services and market our programs to students, academic departments, and classes. Advising Assistants Triage level “pre-advising” which includes but is not limited to: Answering student questions/emails Assist students with scheduling and registration Help students to understand degree evaluation, prerequisites, and check sheets Direct students to appropriate resources Assist academic advisors as needed Assist with center level events Enrollment Ambassadors Work Enrollment Management Unit Front Desk; answer phone calls; greet students, families, and other visitors; field questions Help with large prospective student events and campaigns Conduct prospective student tours, successfully promote the college Work on independent projects as assigned Front Desk Receptionists Students at the reception desk will be the initial contact point for the college and responsible for the main college phone line as well as the student success center phone line. Students will greet and assist students and visitors, answer questions, direct traffic, and forward calls as appropriate. This position will also assist with daily front desk duties including sorting mail and package distribution, reserving rooms, data entry, miscellaneous errands within the college and across campus, photocopying, and setting up drink/snacks. Assist with center level events MINIMUM QUALIFICATIONS: Full-time business student DESIRED QUALIFICATIONS: Knowledge of campus Great attitude with excellent and professional communication skills. Ability to work with limited supervision. Ability to solve problems, ask questions. Ability to be flexible and complete tasks in a timely manner. Should be reliable and cooperative with the ability to work independently as well as part of a team. Can keep information confidential Knowledge of Microsoft Office Suite and ability to learn other computer programs as needed. Basic knowledge of office equipment. Ability to lift up to 30 lbs. with or without reasonable accommodation. REQUIRED APPLICATION MATERIALS: Complete the online application. The department additionally requests candidates upload the following document(s) for a complete application: Cover letter Resume Due to a current system limitation, you may only be prompted to upload your resume/CV and a Cover Letter. To ensure your application is complete, we recommend you put all of your application materials into one file with your cover letter. However, if you're experiencing any issues in doing so, please send any additional application materials to ****************, and a recruiter will manually add them to your application packet. To help us process your application more efficiently, please include the 6-digit job ID number (located at the bottom of the job posting) in your email. WORK LOCATION: On-campus: This position provides vital support to campus customers, and the successful candidate must be available to work on campus. HIRING STATEMENT/EEO: All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran. In compliance with the ADA Amendments Act (ADAAA), if you have a disability and would like to request an accommodation to apply for a position, please contact us at ************ or email ****************. ABOUT LARAMIE: The University of Wyoming is located in Laramie, a charming town of 30,000 residents nestled in the heart of the Rocky Mountain West. The state of Wyoming continues to invest in its only 4-year university, helping to make it a leader in academics, research, and outreach with state-of-the-art facilities and strong community ties. We invite you to learn more about Laramie by visiting the About Laramie website. Located in a high mountain valley near the Colorado border, Laramie offers both outstanding recreational opportunities and close proximity to Colorado's Front Range and the metropolitan Denver area. Laramie's beautiful mountain landscape offers outdoor enjoyment in all seasons, with over 300 days of sunshine annually. For more information about the region, please visit ************************

DND Groups is a privately held franchise management company and home to more than 62 quick services restaurants nationwide. Proudly representing 5 internationally recognised brands; Dairy Queen, Noodles & Co., Paris Baguette, Taco Johns, and Zaxby's. DND Group was recently named one of the Top 200 Restaurant Groups by Nation's Restaurant. As a team we are eager to bring aboard a motivated individual eager to further develop their leadership skills by supporting our general manger and assistant manager as a shift manager at our Dairy Queen in Laramie, Wyoming. Responsibilities Assistant Management in executing specific aspects of the restaurant operations during scheduled shifts. Build a strong relationship with your crew members that fosters a positive environment for learning and team work. Assist the general manager and assistant manager with training and coaching of crew members to build a highly skilled and productive team. Model Dairy Queen and DND Group policies for your crew. Encourage your team to come together to surpass expectations in; service, performance and safety. Exceed guest expectations by providing; high quality of service, a clean environment, and warm friendly atmosphere. Build relationships with customers, particularly regular or preferred patrons. Accept direction from the Assistant Manager, General Manager, District Manager, Director of Operations and the VP of Operations. Handle routine customer complaints, taking prompt and appropriate action to resolve the problem and ensure that each dissatisfied customer leaves happy. Understands the importance of speed of service and resolving bottlenecks in workflow. Ensure that the restaurant is adequately organised and staffed through proper task assignments and break rotation during both peak and non-peak periods. Qualifications / Skills High School diploma or equivalent required. Minimum 6+ months of high volume quick service restaurant experience required. The ability to move, perform and respond quickly under pressure and for long periods of time is essential. Ability to perform the functions of each crew position, including; customer service, product preparation, cash accountability, drive-thru and back-line food preparation. Possesses the leadership qualities necessary to coach crew on restaurant policies, standards, and customer service. Strong knowledge and application of safe food handling practices. ServSafe certified or approved equivalent. Strong hospitality and customer service skills. Ability to work in and out of different temperature ranges, stand for long periods of time, work around possible allergens, and lift up to 50 pounds. EOE AA M/F/Veteran/Disability DND Groups (“DND”) is an equal opportunity employer in every aspect of employment, including but not limited to; selection, training, development and promotion of the most qualified candidates and employees without regard to their race, gender, color, religion, sexual orientation, national origin, age, physical or mental disability, citizenship status, veteran status, or any other characteristic prohibited by state or local law. DND is committed to equal employment opportunity in all other privileges, terms and conditions of employment that may not be covered in this statement. DND is an at-will employer. Diversity Commitment DND is fully committed to employing a diverse workforce and creating an inclusive work environment that embraces everyone's unique contributions, experiences, and values. We offer an empowered work environment that encourages creativity, initiative and professional growth and provides a competitive salary and benefits package. We are the best when we connect, recognise & respect our differences through our values of engagement, growth, and collaboration!

Food Services Staff/Head Cook Additional Information: Show/Hide Kitchen Supervisor SCSD2 is seeking a positive, professional and motivated Kitchen Supervisor at John C. Schiffer Collaborative School. STARTING WAGE: $17.98-$20.98 depending on experience. QUALIFICATIONS: 1. Knowledge of food preparation and presentation method, techniques, and quality standards. 2. Clerical and bookkeeping skills. 3. Organizational skills. REPORTS TO: Food Services Director JOB GOAL: To provide each student with food of high nutritious quality in an atmosphere of cleanliness and warmth while efficiently and professionally managing the kitchen in full compliance with all meal program requirements, including Federal, State, and School District. PERFORMANCE RESPONSIBILITIES: 1. Assume responsibility for the total food service operation and management in the assigned school. 2. Direct food preparation and serving. 3. Be responsible for all facets of kitchen security. 4. Maintain and operate the safe, proper and efficient use of equipment. 5. Maintain the highest standards of safety and cleanliness throughout the kitchen to meet district and health department standards. 6. Check all equipment daily for proper operation, safety and security and report any problems promptly. 7. Prepare, maintain and keep on file all records as required by the Federal Government, the State Department of Education, and the district or other authority. 8. Do ordering of all food and daily supplies and be responsible for receiving, and checking in deliveries. 9. Submit requisitions for needed supplies and/or equipment being cognizant of budgets and costs. 10. Complete required production records daily on paper and in the district's online software system. 11. Attend all district or school meetings as required; consider attending workshops for self and staff. 12. Handle all personnel problems effectively involving the principal or other authority as necessary. 13. Promote school meals, good attitudes, and generally establish good P.R. throughout. PHYSICAL DEMANDS: 1. Must be able to lift at least 40 lbs. 2. Lower body strength to stand and walk throughout the work day. TERMS OF EMPLOYMENT: Employment relationship with the District is at will and of indefinite duration. Salary and fringe benefits to be set by Board of Trustees. Job category: Classified Exemption Status: non-exempt Days/year: 181 Hours/day: 8 Insurance Eligibility: full time insurance Contract position: no EVALUATION: Performance of this job will be evaluated in accordance with provisions of the Board's Policy on Evaluation of Classified Personnel. Placement on any of the Classified (Hourly) Wage Schedules for all new employees will be based solely on an individual's years of job-related experience: * School district experience (full time) = One (1) year of job-related experience equals one (1) step on the wage schedule, up to step seven (7) * School district experience (substitute) & non-school district experience = three (3) years of job-related experience equals one (1) step on the wage schedule, up to step seven (7) * placement beyond step seven (7) requires approval from the Superintendent Upon board approval, eligible staff move one (1) step on the wage schedule annually, except in those years when the Board of Trustees sets a wage freeze due to budget constraints. The closing date displayed is a guideline for candidates and hiring committees. All job postings shall be open for a minimum of five days before they are filled. Once five days have elapsed, committees may begin selecting, interviewing, and hiring qualified candidates. An application is not a guarantee for an interview. Interested candidates are encouraged to apply early, as job postings may close sooner than the listed close date. The intent of this job description is to provide a representative summary of the types of duties and responsibilities that will be required of this position and shall not be construed as a declaration of the specific duties and responsibilities of any particular position. Employees may be requested to perform job related tasks other than those specifically presented in this description. Fair Labor Standards Act exemption status(exempt/non-exempt from overtime) is designated by position. Sheridan County School District No. 2 is an Equal Opportunity Employer and actively supports Americans with Disabilities Act and will consider reasonable accommodations. Sheridan County School District No. 2 does not discriminate on the basis of economic status, intellectual ability, race, color, national origin, sex, sexual orientation, gender identity, transgender status, age, disability, or religion in admission or access to, or treatment of employment in, its educational programs or activities. Inquiries concerning Title VI, Title IX, Section 504, and ADA may be referred to Sheridan County School District No. 2: Title IX Coordinator Human Resource Director 201 N. Connor St. Sheridan, WY 82801 ************ Section 504 Coordinator Special Services Director 201 N. Connor St. Sheridan, WY 82801 ************

Overview Bar Manager - The Virginian Saloon The Bar Manager of The Virginian Saloon is responsible for overseeing all daily operations of our signature hotel bar experience. This role ensures top-tier hospitality, efficient service, and a lively, welcoming atmosphere that reflects the unique character and charm of The Virginian Saloon. The Bar Manager leads the team, curates the beverage program, oversees inventory and financial performance, and delivers unforgettable guest experiences. Responsibilities Key Responsibilities Operations & Service - Manage all day-to-day bar operations to ensure smooth, consistent, and high-quality service. - Maintain the signature ambiance and aesthetic of The Virginian Saloon, ensuring the environment is warm, clean, and inviting. - Oversee shift planning, opening and closing procedures, and active floor supervision during peak hours. - Ensure all service standards reflect the identity and values of The Virginian Saloon. Staff Leadership - Recruit, hire, train, and mentor bartenders, barbacks, and servers. - Conduct regular evaluations and provide coaching to support staff growth and performance. - Cultivate a fun, professional, and team-oriented culture rooted in hospitality. - Lead daily pre-shift meetings to communicate priorities, menu changes, and service notes. Beverage Program Management - Develop and maintain a creative beverage menu that aligns with The Virginian Saloon's character. - Partner with suppliers and distributors to secure premium products and favorable pricing. - Ensure cocktail consistency, recipe accuracy, and compliance with safety and sanitation guidelines. - Stay on top of industry trends and introduce innovative concepts that elevate the guest experience. Financial Management - Maintain tight inventory control, reducing waste and optimizing cost of goods (COGS). - Prepare regular reports on sales, labor, inventory, and performance metrics. - Implement strategic promotions, upselling initiatives, and special events to increase revenue. - Manage budgets and labor costs in alignment with hotel and saloon financial objectives. Compliance & Safety - Ensure all operations comply with state liquor laws, hotel policies, and health department regulations. - Maintain workplace safety standards, equipment upkeep, and proper sanitation practices. - Oversee responsible alcohol service training for all bar staff. Guest Engagement & Experience - Build genuine connections with guests, anticipating needs and resolving concerns with warmth and professionalism. - Maintain a friendly, lively bar environment consistent with The Virginian Saloon's brand. - Oversee special programming-events, tastings, themed nights, and promotional activities. Qualifications 3+ years of bar supervisory or management experience. Strong leadership skills and the ability to inspire staff. Deep knowledge of cocktails, spirits, beer, and wine. Experience with inventory systems, cost management, and staff scheduling. Availability to work nights, weekends, and holidays. Preferred Previous experience in a hotel bar or high-volume themed bar. Mixology or advanced beverage certification. Knowledge of point-of-sale and inventory management software. Key Competencies Guest-first mindset Leadership & team development Strong communication Creative beverage curation Financial & operational discipline Detail-oriented Ability to thrive in a lively, fast-paced environment Compensation & Benefits - Competitive salary + performance incentives - Health, dental, vision benefits - Paid time off - Employee discounts - Training and career advancement opportunities

Benefits: 401(k) Bonus based on performance Competitive salary Health insurance Paid time off Our franchise organization, GC Littleton/Englewood, Inc. dba Golden Corral, is currently seeking energetic, friendly individuals to join our team! In this entry-level, hourly management position, you are cross-trained in all skill positions within the restaurant and gain knowledge of operational tasks including ordering, receiving, storage, and menu planning. You work closely with the General and Associate Managers and complete a one-year certification program including a series of modules designed to teach in-store management skills.Our franchise organization offers benefits designed to meet the particular needs of you and your family. Golden Corral offers paid training and the opportunity for upward mobility. We are looking for hardworking individuals with some restaurant management experience who want to grow and develop with a top company.Requirements: 1-2 years experience in the food service industry, preferably in a management capacity in a high volume restaurant with diversified menu offering. Education and training associated with completion of a high school diploma and college coursework in hospitality or business is preferred. Thank you for your interest in Golden Corral. Upon completion of your online application, you may be directed to complete an additional online questionnaire that is specific to the position in which you are applying. The job opening listed on this page has been posted by an independent franchisee of Golden Corral Corporation. Golden Corral Corporation does not hire or employ any individuals at this franchise location. The franchisee will make all decisions with respect to applications for the position listed on this page. The name of the franchisee appears in this job posting. All questions concerning this job opportunity should be directed to the franchisee. Compensation: $50,000.00 - $60,000.00 per year We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchisee, and all hiring decisions will be made by the management of this franchisee. All inquiries about employment at this franchisee should be made directly to the franchise location, and not to Golden Corral Corporate.

The Bar Manager is responsible for the overall operation, performance, and profitability of the bar program within an upscale-casual dining environment. This role oversees beverage quality, cost control, inventory, staff leadership and guest experience while ensuring the bar complements the restaurant's culinary vision and service standards. The Bar Manager leads by example on the floor, maintains consistency in execution, and balances hospitality with operational discipline. Success in the role requires strong leadership, financial awareness, product knowledge, and the ability to elevate both team performance and guest satisfaction. Visit our careers page at: themetdowntown.bamboohr.com/jobs The Metropolitan is an Equal Opportunity/Affirmative Action Employer, Minority/Woman/Veteran/Disabled.

What began as an idea between two brothers to open a Mexican restaurant has since grown into one of the largest, privately held Taco Bell franchisees in America. At Border Foods, we work with a people-first mantra. From cooks to cashiers to restaurant managers and beyond, we work together to bring to life the Core Values of Border Foods. Welcome to our family where you will continue to learn, evolve, and shape what comes next on our mission of making lives better. As a Shift Leader your mission is to reinforce the Border Foods CORE values, to include Accountability, Integrity, Family, Excellence, Teamwork, and Empowerment. At Border Foods, we will unlock the full potential of our employees and guest's restaurant experience by creating safe welcoming and supportive environments where everyone can thrive. The purpose of the Shift Leader is to make the lives of the employees and the guests better by creating opportunities to positively impact life experiences. You are responsible for the operation of the entire restaurant and building a strong team that consistently provides customers great food and a friendly experience. Shift Leader Core Values: Accountability & Integrity: Consistently demonstrates integrity in actions and expectations Guides team members, ensuring they complete all assigned duties and serve safe, quality food in a friendly manner Scheduling and deploying the Team correctly Monitors the performance of each Team Member and hold them accountable for standards and expectations. Ensures a quality customer experience by driving fast and friendly service Maintains point of sale system by reporting all system failures and verifies download accuracy (e.g. pricing updates, menu changes). Ensure health and safety standards are met Adheres to all local, state, and federal laws and guidelines. Family & Teamwork: Creates unity in the team by building cross functional relationships Respond to Team Member questions and resolves employee issues in a timely manner. Provide a restaurant that is a safe place for team members to work and customers to visit Able to navigate challenging situations and provide appropriate guidance Motivates and supports the team through active listening and the ability to communicate to a wide variety of audiences Represents Border Foods in handling customer complaints and/or issues; demonstrating a sincere approach and desire to find an effective solution. Instills a recognition culture that creates a positive work environment Excellence: Strategic planner creates short term and long-term strategies for restaurant success Delivers profit by utilizing and interpreting the P&L in order to make the appropriate financial adjustments Sourcing, hiring, and developing excellent Team Members Conducting New Hire orientation and developing the training plan for each new hire Minimizes loss through strict observance of cash handling policies, proper training of Team Members, and complying with all accounting/banking requirements. Empowerment: Provides learning and development opportunities for all Team Members. Consistently demonstrates active and timely coaching capabilities. Seeks and shares ideas to help others succeed Required or Preferred Experience: Must be at least 18 years of age. High school diploma or equivalent. Physical Demands: The physical demands for this position are sits, stands, bends, lifts, and moves intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodation. The duties of this position may change from time to time. Border Foods reserves the right to add or delete duties and responsibilities at the discretion of Border Foods or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. Border Foods is proud to be an Equal Opportunity Employer of Minorities, Women, Protected Veterans, and individuals with Disabilities and does not discriminate based on gender identity or sexual orientation. “You are applying for work with a franchisee of Taco Bell, not Taco Bell Corp. or any of its affiliates. If hired, the franchisee will be your only employer. Franchisees are independent business owners who set their own wage and benefit programs that can vary among franchisees.” $12 per hour - $24 per hour

What began as an idea between two brothers to open a Mexican restaurant has since grown into one of the largest, privately held Taco Bell franchisees in America. At Border Foods, we work with a people-first mantra. From cooks to cashiers to restaurant managers and beyond, we work together to bring to life the Core Values of Border Foods. Welcome to our family where you will continue to learn, evolve, and shape what comes next on our mission of making lives better. As a Shift Leader your mission is to reinforce the Border Foods CORE values, to include Accountability, Integrity, Family, Excellence, Teamwork, and Empowerment. At Border Foods, we will unlock the full potential of our employees and guest's restaurant experience by creating safe welcoming and supportive environments where everyone can thrive. The purpose of the Shift Leader is to make the lives of the employees and the guests better by creating opportunities to positively impact life experiences. You are responsible for the operation of the entire restaurant and building a strong team that consistently provides customers great food and a friendly experience. Shift Leader Core Values: Accountability & Integrity: Consistently demonstrates integrity in actions and expectations Guides team members, ensuring they complete all assigned duties and serve safe, quality food in a friendly manner Scheduling and deploying the Team correctly Monitors the performance of each Team Member and hold them accountable for standards and expectations. Ensures a quality customer experience by driving fast and friendly service Maintains point of sale system by reporting all system failures and verifies download accuracy (e.g. pricing updates, menu changes). Ensure health and safety standards are met Adheres to all local, state, and federal laws and guidelines. Family & Teamwork: Creates unity in the team by building cross functional relationships Respond to Team Member questions and resolves employee issues in a timely manner. Provide a restaurant that is a safe place for team members to work and customers to visit Able to navigate challenging situations and provide appropriate guidance Motivates and supports the team through active listening and the ability to communicate to a wide variety of audiences Represents Border Foods in handling customer complaints and/or issues; demonstrating a sincere approach and desire to find an effective solution. Instills a recognition culture that creates a positive work environment Excellence: Strategic planner creates short term and long-term strategies for restaurant success Delivers profit by utilizing and interpreting the P&L in order to make the appropriate financial adjustments Sourcing, hiring, and developing excellent Team Members Conducting New Hire orientation and developing the training plan for each new hire Minimizes loss through strict observance of cash handling policies, proper training of Team Members, and complying with all accounting/banking requirements. Empowerment: Provides learning and development opportunities for all Team Members. Consistently demonstrates active and timely coaching capabilities. Seeks and shares ideas to help others succeed Required or Preferred Experience: Must be at least 18 years of age. High school diploma or equivalent. Physical Demands: The physical demands for this position are sits, stands, bends, lifts, and moves intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodation. The duties of this position may change from time to time. Border Foods reserves the right to add or delete duties and responsibilities at the discretion of Border Foods or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. Border Foods is proud to be an Equal Opportunity Employer of Minorities, Women, Protected Veterans, and individuals with Disabilities and does not discriminate based on gender identity or sexual orientation. “You are applying for work with a franchisee of Taco Bell, not Taco Bell Corp. or any of its affiliates. If hired, the franchisee will be your only employer. Franchisees are independent business owners who set their own wage and benefit programs that can vary among franchisees.” $12 per hour - $24 per hour