Menu Planning jobs near me - 93 jobs

Job Description Chef Manager StoryPoint Powell South As a Chef Manager, you will be responsible for assisting the Executive Chef in successfully managing all aspects of the culinary and dining department. Required Experience Fine dining experience preferred. Must demonstrate proven leadership abilities, strong organization, and time management skills Primary Responsibilities Assist Executive Chef in hiring, coaching, and performance management for culinary operations Directly supervises all culinary staff Assist Executive Chef in managing and training culinary and dining personnel Supervises culinary staff regarding product quality, portion, cost controls, scheduling, and staffing Responsible for quality of food served by tasting items and plate presentation Assists with menu planning and development and ordering of food supplies Prepare and cook meals to order Responsible for managing the culinary department in absence of the Executive Chef Assist Cooks as needed When necessary, steps in to assist during emergencies or rush periods Achieve 100% resident satisfaction through plate presentation and taste Circulate all dining rooms during meal times daily for resident feedback Supports the mission, values, and vision of Senior Village Management Connecting Seniors, Families and Communities For over 37 years, our senior living communities have served seniors and their families across Michigan, Ohio, Indiana, Iowa, Kentucky, and Tennessee, with each location offering unique services including independent, enhanced, and assisted living, as well as memory care and rehabilitation and skilled nursing. Through forming authentic connections and committing to creating the absolute best experiences each day for our residents and their families, we've created a special culture within our communities that allows our employees to do their best work and our residents to shine every day. Not Just Making Every Day Great. Making Every Minute Great. There are 1,440 minutes in every single day. We aspire to make each one of them an exceptional moment. This philosophy is supported by our 6 powerful, yet simple pillars: Dream Big, Have Courage, Take Initiative, Be Accountable, Give Back & Enjoy it. We strive to fulfill the aspirational yet unattainable goal of creating the absolute best experience with every person, in every interaction, every minute of every day. It begins with empowering our employees. Every employee, at every level of the company, is expected to perform like a leader. Everyone is encouraged and expected to put the needs of each other above everything else. No one here just “does their job” The mission is to create the absolute best experiences. This emphasis on putting people first has helped us successfully grow for the right reasons. We have developed an environment that attracts dreamers, adventurers, creators, givers and believers to seek career opportunities with us. We find people who believe that true happiness is only found in the service of others. We want high-performers with diverse skill-sets and big hearts. We treat each other as family and find that close collaboration creates the biggest ideas. If you love serving others, and are looking for an opportunity to thrive, CommonSail Investment Group and our businesses is your destination. This classification description is intended to indicate the general kinds of tasks and levels of work difficulty that are required of positions given this title and should not be construed as declaring what the specific duties and responsibilities of any particular position shall be. It is not intended to limit or in any way modify the right of any supervisor to assign, direct and control the work of the employees under her/his supervision. The use of a particular expression or illustration describing duties shall not exclude other duties not mentioned that are of a similar kind or level of difficulty. Equal Opportunity Employer Click on glassdoor to see our employee testimonials #SP1

We are seeking a passionate and experienced Hospitality Culinary Instructor at Warren City Schools to deliver high-quality instruction in culinary arts and hospitality management. The ideal candidate will have a strong background in professional cooking, food safety, and front-of-house operations, and be committed to inspiring students to pursue successful careers in the culinary and hospitality industries. Key Responsibilities: Deliver engaging and effective instruction in culinary arts and hospitality, including food preparation, menu planning, kitchen safety, customer service, and event management. Develop and update curriculum and lesson plans to meet industry standards and accreditation requirements. Demonstrate culinary techniques, proper equipment use, and sanitation practices in hands-on lab settings, teach restaurant/caf operations in a live setting. Foster a safe, inclusive, and respectful learning environment. Assess student progress through practical and theoretical evaluations. Supervise student activities in kitchens, dining/cafe areas, and other hospitality training settings. Collaborate with faculty and staff to support program goals and student success. Stay current with industry trends, certifications, and best practices. Organize or assist with culinary competitions, community events, or internships. Maintain inventory and cleanliness of instructional kitchen and equipment. Advise and mentor students on academic and career paths within the hospitality industry. Requirements: Associate s or bachelor s degree in culinary arts, Hospitality Management, or a related field (or equivalent industry experience). Minimum of 3 5 years of professional culinary and/or hospitality experience. Teaching or training experience preferred. ServSafe or other food safety certification. Strong communication, leadership, and organizational skills. Proficiency in kitchen operations, culinary techniques, and hospitality standards. Benefits: A family culture and atmosphere Competitive compensation Health, dental, vision, and life insurance for full-time team members 401(k) with generous company match Paid vacations and holidays Immense training and growth opportunities We conduct pre-employment drug testing. EOE

The Food Service Director is a management position responsible for developing and executing dining solutions to meet customer needs and tastes. Oversees and manages dining operations where customers order prepared foods from a menu. **COMPENSATION:** The salary range for this position is **$75,000.00-85,000.00** If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark's good faith and reasonable estimate of the compensation for this position as of the time of posting. **BENEFITS:** Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here Aramark Careers -Benefits & Compensation (*************************************************** . There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with applicable law, including, but not limited to, the Los Angeles County Fair Chance Ordinance for Employers, the California Fair Chance Act, and the San Francisco Fair Chance Ordinance to the extent that those laws apply to the opportunity. **Job Responsibilities** Leadership - Lead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching and managing performance - Ensure food services appropriately connects to the Executional Framework - Coach employees by creating a shared understanding about what needs to be achieved and how to execute - Reward and recognize employees - Ensure safety and sanitation standards in all operations Client Relationship - Identify client needs and effectively communicate operational progress Financial Performance - Adopt Aramark process and systems - Build revenue and manage budget, including cost controls regarding food, beverage and labor - Ensure the completion and maintenance of P&L statements - Achieve food and labor targets - Manage resources to ensure quality and cost control within budgetary guidelines Productivity - Implement and maintain Aramark agenda for both labor and food initiatives - Create value through efficient operations, appropriate cost controls and profit management - Full compliance with Operational Excellence fundamentals, including food and labor - Direct and oversee operations related to production, distribution and food service Compliance - Maintain a safe and healthy environment for clients, customers and employees - Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour Key Responsibilities - Establish and maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development - Develops operational component forecasts and can explain variances. Responsible for components accounting functions. - Ensures that requirements for appropriate sanitation and safety levels in respective areas are met - Coordinates and supervises unit personnel regarding production, merchandising, quality and cost control, labor management and employee training - Recruits, hires, develops and retains front line team. - Conducts period inventory - Maintains records to comply with ARAMARK, government and accrediting agency standards - Interacts with Client Management and maintains effective client and customer relations at all levels with client organization - May participate in sales process and negotiation of contracts - Looks for opportunities to implement new products and services which support sales growth and client retention Additional Responsibilities - Manage the front of the house of the dining operation (Cafeteria/ Residential Dining Facility) - Develop and implement food service plans aligned with the client's mission and vision, to include sustainable practices At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. **Qualifications** - Requires at least 4 years of experience - Requires at least 1-3 years of experience in a management role - Requires previous experience in food service - Requires a bachelor's degree or equivalent experience - Strong communication skills - Ability to develop and maintain effective client and customer rapport for mutually beneficial business relationships - Ability to demonstrate excellent customer service using Aramark's standard model - Ability to maintain an effective working relationship with other departments to a unified food service experience for all customers - Requires occasional lifting, carrying, pushing, and pulling up to 50 lb. - Must be able to stand for extended periods of time. **Education** **About Aramark** **Our Mission** Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. **About Aramark** The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook , Instagram and Twitter . **Nearest Major Market:** Columbus

The Line Cook at Mohican Lodge is a full-time position responsible for preparing high-quality meals for our guests. As a vital member of our hospitality/restaurant team, the Line Cook will ensure that all menu items are consistently prepared and presented according to our standards. This role requires strong culinary skills, attention to detail, and a passion for creating exceptional dining experiences for our guests. The job location is in Perrysville, Ohio and it is an individual contributor role. Compensation & Benefits: This is a full-time, position with a compensation rate of $18 per hour, paid biweekly. Benefits include medical, dental, and vision insurance, paid time off, and employee discounts at various facilities within Mohican Lodge. Responsibilities: - Prepare and cook menu items according to recipe guidelines and standards, ensuring quality and presentation meet our expectations - Follow all food safety and sanitation procedures to maintain a clean and safe kitchen environment - Stock and maintain inventory of ingredients and supplies, communicating with management when items need to be reordered - Collaborate with servers and other kitchen staff to ensure timely and accurate orders for our guests - Assist with menu planning and recipe development as needed - Maintain a professional and positive attitude, providing excellent customer service to all guests - Help with cleaning and organizing the kitchen and other work areas as needed Requirements: - High school diploma or equivalent - Proven knowledge of food safety and sanitation procedures - Ability to work in a fast-paced environment and handle multiple tasks simultaneously - Strong communication and teamwork skills - Must be able to lift up to 50 lbs and stand for extended periods of time - Flexible availability, including weekends and holidays EEOC Statement: Mohican Lodge is 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.

The Operational Excellence & Compliance Manager, NMS Food Service, position is responsible for developing, implementing, and maintaining operational standards across NMS service lines to ensure excellence in quality, compliance, and customer satisfaction. This role oversees systems, processes, and training program implementation that support consistent performance and adherence to regulatory requirements and client expectations. This is a remote, work from home, position which requires travel. Travel schedule will be up to one week (7 days) at a time per location. The hired individual must live or be willing to relocate to Alaska. Responsibilities * Establish and maintain standards for food production, service quality, and operational compliance. * Develop and implement training programs to ensure team alignment with company standards. * Oversee menu and recipe development, ensuring nutritional, cultural, and cost considerations are met. * Manage contracted purchasing and inventory systems to optimize efficiency and cost control. * Ensure compliance with health, safety, and regulatory requirements across all operations. * Collaborate with leadership to drive continuous improvement initiatives and enhance customer experience. * Monitor and audit quality assurance programs, identifying gaps and implementing corrective actions. * Prepare and present reports. Data Analysis & Reporting * Analyze operational data and key performance indicators (KPIs) to identify trends, inefficiencies, and opportunities for improvement. * Prepare and present performance reports and insights to senior leadership to support data-driven decision-making. Technology Integration * Evaluate and implement digital tools and platforms that enhance operational efficiency, quality control, and compliance. * Lead system rollouts, ensuring effective training and user adoption across teams. Cross-Functional Collaboration * Facilitate cross-divisional and inter-agency collaboration to standardize practices and support knowledge transfer, ensuring continuity and efficiency. Continuity of Operations * Collaborate with managers to develop and maintain standard operating procedures (SOPs) and desk manuals. * Ensure new business start-up plans are developed, implemented, and regularly reviewed. * Lead succession planning initiatives to identify and develop internal talent for future key roles. Sustainability and Cultural Sensitivity * Promote sustainable practices in food service operations, including waste reduction and responsible sourcing. * Ensure cultural appropriateness in menu planning and service delivery, with a focus on meeting the needs of Alaska Native communities. Qualifications * High School Diploma or GED equivalent. * Minimum of five (5) years of progressive experience in food service operations, culinary management, or quality assurance within a multi-site or contract service environment. * Certified Dietary Manager (CDM). * Demonstrated experience in developing, implementing, and auditing SOPs related to food production, sanitation, and safety. * Proven track record in training program design, implementation, and evaluation for food service or hospitality teams. * Experience with menu standardization, production records, recipe management systems, and portion control standards. * Strong understanding of forecasting, food cost management, purchasing, inventory and labor management concepts. * ServSafe Manager Certification. * High level of acuity with the use of technology; Must be highly proficient in using the Microsoft Office Suite applications (Outlook, Teams, Word, Excel, PowerPoint, etc.) * Must pass a fingerprinting background investigation that complies with The Crime Control Act, Child Care Worker Act and the Indian Child Protection and Family Violence Prevention Act. * A valid Driver's License and an acceptable driving record for the past three (3) years to be eligible under NMS' vehicle insurance. This includes no DUI convictions in the past five (5) years. * Must be fluent in speaking, reading, and writing English. Preferred Requirements * Bachelor's degree in Hospitality Management, Culinary Arts, Food Science, Business Administration, or related field. * Working knowledge of healthcare regulatory compliance (Joint Commission/CMS). * Certified Executive Chef (CEC). Skills and Abilities * Strong analytical and problem-solving skills to identify trends and develop process improvements. * Excellent communication and presentation skills for leading training and quality reviews. * Proficiency in Microsoft Office Suite; familiarity with digital auditing or quality management systems preferred. * Ability to travel to various client sites or operational locations as needed (typically 20%). * Demonstrated leadership and influence across functional teams without direct authority. * Strong organizational and project management skills with attention to detail and follow-through. Working Conditions and Physical Requirements Weather: Indoors; employee is primarily in a controlled, temperate, environment. Noise level: Work environment is usually moderate to loud. Description of environment: Professional kitchen environment which will vary based on the location of the facility. Physical requirements: Employee is required to lift and/or move up to 50 lbs. Frequently to constantly required to sit, stand, walk, use hands/fingers to handle or feel, climb, stoop, kneel, crouch or crawl, talk/hear, see/taste/smell, and carry weight/lift. Travel: Extensive travel, up to 20% of the time. Competencies NMS Core Values Safety guides our behavior. Honesty and integrity govern our activities. Commitments made will be fulfilled. All individuals are treated with dignity and respect. The environment will be protected and sustained.

The Experience Senior Living Team is comprised of dynamic professionals that are fueled by their passion to empower people as they grow older to live life to the fullest. They are creators, architects, nurses, researchers, programmers, marketers, facilitators, developers, investors, and caregivers, all focused on making a positive impact on the lives of residents, their families and team members. We are looking for a Server to join our amazing team! Responsibilities: Provide a high level of customer service and promote a fine dining atmosphere. Work closely with the Director of Culinary Services and/or Executive Director to keep residents satisfied with food and dining programs. Set tables in accordance with ESL standards. Serve residents and guest's beverages as requested. Review daily menu with residents. Takes and delivers accurate meal orders to residents and guests. Remove used or soiled plates, utensils, glasses, linen from the dining room as needed. Adhere to Quality Enhancement standards and standard food safety practices. Assist with preparation and execution of special events, banquets, and theme meals. When applicable acquaint new residents with menus, seating, and dining options. Clean and sanitize carpet, tables, chairs, condiment containers, and equipment used in the dining room. Communicate resident likes and dislikes to Director of Culinary Services for menu planning purposes and resident satisfaction. Create a strong sense of teamwork and cooperation among all staff. Attend Pre-Meal stand up held for all dining and kitchen staff. May perform other duties as needed and/or assigned. Requirements Basic reading, writing, and mathematical skills. Strong communication and teamwork skills. Strong organization and time management skills. Able to resolve problems of dissatisfied customers and/or employees Benefits We offer a full benefits package that includes medical, dental, vision, STD/LTD, life and voluntary life, 401k with employer matching, paid holidays, and up to 20 days PTO in the first three years.

Special Note: This is a part-time (adjunct) faculty position. Candidates will be interviewed and hired on an as-needed basis throughout the academic year. Department: Business, Legal Professions & Hospitality Reports To: Associate Dean Recruitment Type: External/Internal Requisition ID: req6198 Employment Type: Part-Time Faculty Union Position: Non-Union Work Schedule: To be determined based on business unit needs. Classes may be offered during the day, evening and/or weekend. Please indicate your availability when applying for this position. : Teaches culinary arts classes to include but not limited to: Fundamentals of Culinary Arts, Contemporary Cuisine, International Cuisine, Introduction to Baking & Pastries, Advanced Baking & Pastries, Culinary Evaluation and American Regional Cuisine, Banquet & Catering Management, Restaurant Operations, Garde Manger. May teach also teach a variety of hospitality management courses to include but not be limited to Introduction to Hospitality, Sanitation and Safety, Purchasing, Menu Planning and Facilities, and Cost Control. * Prepares and delivers learning activities in order to achieve course outcomes * Prepares course materials such as syllabi, homework assignments and handouts * Evaluates and grades students' class work, laboratory work, assignments, papers, and examinations * Maintains and submits student attendance records, grades and other required documentation by specified deadlines * Be available to students for coaching * Periodic meetings with supervisors, division, or College, relative to teaching duties and training and development Required Qualifications: * Associate degree in Culinary Arts from an accredited college with 7 years of recent industry Kitchen/Cooking experience in a full-service restaurant or foodservice establishment at a supervisory level; or a Bachelor's degree in Hospitality Management, Business, or related field with 5 years of recent industry Kitchen/Cooking experience in a full-service restaurant or foodservice establishment at a supervisory level; Substantial and related work experience may be equivalent to a degree * ServSafe certified * Proficiency in related industry software - POS systems * Demonstrated proficiency in Microsoft Office Suite (or equivalent) * Advanced communication (verbal, written and interpersonal) and organizational skills * Appropriately responds to the needs of the community Preferred Qualifications: * Degree in Culinary Arts from an accredited institution and a Master's degree in Hospitality Management, Business, or related field with 5 years of recent industry Kitchen/Cooking experience in a full-service restaurant or foodservice establishment at a supervisory level * Member of the American Culinary Federation (ACF); ACF Certification * Teaching or training experience in culinary or related fields at the college or vocational/technical level with skills in curriculum design, instructional methods, evaluation and assessment; proficient in presentation software and spreadsheet programs In order to be considered for an Adjunct faculty position, these additional documents are required to be uploaded: Unofficial transcript & license/certifications (Based on requirements outlined in posting). Special Note: This is a Part-Time Faculty position, with the following set rate of pay: $942.00/Equated Semester Unit (ESU) Special Instructions to Applicants: During the application process, you may be required to attach a cover letter and/or resume. It is recommended that you have these documents ready to be attached electronically to the online application. This system accepts only MS Word or PDF attachments. Any employment with the College is contingent upon satisfactory completion of a background check. Adjunct only: If hired, you must reside in the state of Ohio and be within commuting distance of this work location/campus to respond to onsite work demands from your employment start date and throughout the duration of your employment with the College, as outlined in Adjunct Faculty, Hospitality Management (Culinary Arts) Special Note: This is a part-time (adjunct) faculty position. Candidates will be interviewed and hired on an as-needed basis throughout the academic year. Department: Business, Legal Professions & Hospitality Location: Westshore Campus Reports To: Associate Dean Recruitment Type: External/Internal Requisition ID: req6198 Employment Type: Part-Time Faculty Union Position: Non-Union Work Schedule: To be determined based on business unit needs. Classes may be offered during the day, evening and/or weekend. Please indicate your availability when applying for this position. Job Description: Teaches culinary arts classes to include but not limited to: Fundamentals of Culinary Arts, Contemporary Cuisine, International Cuisine, Introduction to Baking & Pastries, Advanced Baking & Pastries, Culinary Evaluation and American Regional Cuisine, Banquet & Catering Management, Restaurant Operations, Garde Manger. May teach also teach a variety of hospitality management courses to include but not be limited to Introduction to Hospitality, Sanitation and Safety, Purchasing, Menu Planning and Facilities, and Cost Control. * Prepares and delivers learning activities in order to achieve course outcomes * Prepares course materials such as syllabi, homework assignments and handouts * Evaluates and grades students' class work, laboratory work, assignments, papers, and examinations * Maintains and submits student attendance records, grades and other required documentation by specified deadlines * Be available to students for coaching * Periodic meetings with supervisors, division, or College, relative to teaching duties and training and development Required Qualifications: * Associate degree in Culinary Arts from an accredited college with 7 years of recent industry Kitchen/Cooking experience in a full-service restaurant or foodservice establishment at a supervisory level; or a Bachelor's degree in Hospitality Management, Business, or related field with 5 years of recent industry Kitchen/Cooking experience in a full-service restaurant or foodservice establishment at a supervisory level; Substantial and related work experience may be equivalent to a degree * ServSafe certified * Proficiency in related industry software - POS systems * Demonstrated proficiency in Microsoft Office Suite (or equivalent) * Advanced communication (verbal, written and interpersonal) and organizational skills * Appropriately responds to the needs of the community Preferred Qualifications: * Degree in Culinary Arts from an accredited institution and a Master's degree in Hospitality Management, Business, or related field with 5 years of recent industry Kitchen/Cooking experience in a full-service restaurant or foodservice establishment at a supervisory level * Member of the American Culinary Federation (ACF); ACF Certification * Teaching or training experience in culinary or related fields at the college or vocational/technical level with skills in curriculum design, instructional methods, evaluation and assessment; proficient in presentation software and spreadsheet programs In order to be considered for an Adjunct faculty position, these additional documents are required to be uploaded: Unofficial transcript & license/certifications (Based on requirements outlined in posting). Special Instructions to Applicants: During the application process, you may be required to attach a cover letter and/or resume. It is recommended that you have these documents ready to be attached electronically to the online application. This system accepts only MS Word or PDF attachments. Any employment with the College is contingent upon satisfactory completion of a background check and drug screen. Adjunct only: If hired, you must reside in the state of Ohio and be within commuting distance of this work location/campus to respond to onsite work demands from your employment start date and throughout the duration of your employment with the College, as outlined in 3354:1-40-01.2 Adjunct Faculty Hiring and Employment Procedure. Affirmative Action Statement: Cuyahoga Community College is committed to attaining excellence through the recruitment and retention of a qualified and diverse workforce. Cuyahoga Community College is an equal employment/educational opportunity institution. "> 3354:1-40-01.2 Adjunct Faculty Hiring and Employment Procedure. Equal Opportunity Statement: Cuyahoga Community College is committed to attaining excellence through the recruitment and retention of a qualified workforce. Cuyahoga Community College is an equal employment/educational opportunity institution.

Production Q&A Manager - School Meal Program Monday-Friday | No Evenings | No Weekends | Weekly Pay Innovation Food Service is seeking an experienced and motivated Production Q&A Manager to help lead our growing school meal program. This position plays a key role in managing daily production operations while overseeing procurement, menu creation, and vendor relationships to ensure efficiency, quality, and compliance. If you're a strong leader with a background in food production, safety, and purchasing-and you're looking for a stable schedule with great benefits-this opportunity is for you. What You'll Do Oversee daily production through floor Supervisors to ensure consistent quality, efficiency, and compliance. Maintain food safety, labeling, and sanitation standards across all production areas. Coordinate production schedules with procurement and menu planning to align with daily and weekly requirements. Lead menu creation and updates-ensuring recipes are cost-effective, compliant, and appealing for school meal programs. Manage purchasing of food, packaging, and supplies to maintain quality and cost control. Develop and maintain vendor relationships to ensure consistent supply and pricing stability. Support business development initiatives through cost analysis, sourcing, and new product development. Review production records, temperature logs, and labeling for accuracy and compliance. Lead, train, and support Supervisors and production teams to uphold company standards. What You Bring 2+ years of experience in food production management, procurement, or supply chain. Strong knowledge of food safety, sanitation, and quality control. Experience with menu planning, costing, and portion control. Excellent organizational, leadership, and communication skills. Proven ability to manage budgets, vendor negotiations, and inventory. Familiarity with school nutrition or institutional food programs preferred. Ability to lift and move up to 50 lbs. as needed. What We Offer Monday-Friday schedule (no nights or weekends!) Health, Dental & Vision Insurance Life & Short-Term Disability Insurance Pet Insurance 401(k) with Company Match Paid Time Off & Holidays Referral Program & Childcare Discounts Company-Provided Lunch Daily Passionate, Supportive Team Weekly Pay Salary: $60,000 - $70,000 Join a company that values your expertise, your time, and your quality of life. Visit ifsmeals.com to learn more about our company and current opportunities.

Job DescriptionSalary: $14.35 Prepare, serve, and deliver healthy meals to Child Development Services children in compliance with all Food Service Standards. Responsible for working with in the team and community in maintaining full compliance with State, Federal, and Local Nutrition and Food Service Licensing Standards. Maintain sanitation and safety procedures prescribed for the Child Development Services Early Childhood Education Assure that food temperatures are hot or cold enough and that the kitchen and cafeteria areas are sanitary so that health standards are maintained. Assist in receiving orders from vendors, ensuring that proper items have been delivered. File and assist in data entry for Health/Nutrition records. Assist with menu planning. Type monthly menus and distribute to site mailboxes. Assist with meal, snack and, supply distributions and deliver to all sites. Assist with food storage, inventory, and stocking of items at all sites. Weekly breakdown for proper food storage. Perform site visits to classroom a minimum of three times per year (evaluate based on CACFP/USDA standards). Maintain documentation of all in kind in area. Work with Health Team in planning and implementation of quality nutrition services as mandated, meeting nutritional needs of children with special dietary needs. Serve as part of the Health Advisory Committee. Monitor and accurately record the compliance of the CACFP meals and counts and perform CACFP (USDA) duties as assigned. Participate with parent training/meetings as assigned. Clerical and other duties as assigned, submitting required paperwork within the time frame designated. Requirements: High School diploma or GED equivalent required, Institutional Cooking experiences required, must acquire a Serv-Safe Sanitation Certification for food service managers within one year of employee; Associate degree in related field preferred. Must have valid Ohio driver's license, clean driving record, and current valid insurance. Bending, stretching and lifting required. Must be able to lift from 20-40 lbs. Experience: Minimum of two years in large-scale food production including sanitation and safety procedures, USDA and other food services documentation preferred.

The Jerome Village Community Center is currently seeking a General Manager to join our team! The General Manager is responsible for overseeing the daily operations of a 96-seat community bar & grille and all associated amenities located within the Community Center of Jerome Village. This role ensures exceptional food and beverage service to residents and guests, manages seasonal concession operations at the outdoor pools, and coordinates private and community events. The Manager will create a welcoming environment that enhances the overall resident experience while maintaining efficient and profitable operations in alignment with community standard. Our attractive compensation and benefits package include medical, dental, vision, life, 401k with Company match, STD, PTO, and dining and travel discounts and the opportunity to work in a unique, resident focused environment within a premier master-planned community. Key Responsibilities: Food & Beverage Operations Lead daily operations of the Bar & Grille, ensuring quality service, cleanliness, and resident satisfaction. Manage staffing, scheduling, training, and performance of front- and back-of-house team members. Lead culinary staff and vendors to plan menus, specials, and seasonal offerings. Oversee ordering, inventory, and cost controls to achieve financial goals. Community Engagement & Events Coordinate and execute private resident events, including menu planning, staffing, and setup. Coordinate and execute community events with a focus of providing food and beverage service to drive bar & grille revenue. Ensure the concession stand at the pool is fully staffed, stocked, and compliant with health and safety standards during pool season. Ensure locker rooms and fitness center is stocked and in working order. Leadership & Administration Maintain compliance with health, safety, and alcohol service regulations. Develop and manage departmental budgets, track financial performance, and report regularly to HOA leadership. Foster a culture of hospitality and community pride among team members. Collaborate with HOA management to align the restaurant's offerings with community needs and expectations. Physical Requirements: The physical requirements necessary for a team member to successfully perform the essential functions of the position are outlined below. Reasonable accommodations can be made to enable individuals with disabilities to perform the described essential functions of the position. Team member must be able to work on feet for up to 8 hours a day. Team member must be able to sit in the same position for up to 8 hours a day consecutively. Team member may have to stand walk, reach with arms and hands, climb or balance, and to stoop, kneel, crouch or crawl. Team member is often required to sit and use his or her hands and fingers, to handle or feel. Team member may have to lift up to 50 pounds. Vision abilities required by this job include close vision. Team member must talk and hear. Qualifications, Education, Experience, Skills, and Abilities: 3+ years of experience in restaurant, bar, or hospitality management. Strong leadership and team development skills. Excellent organizational, communication, and customer service skills. Ability to work evenings, weekends, and holidays as required by operations. Knowledge of food safety and alcohol service regulations required; ServSafe or similar certification preferred. Jerome Village Community is managed by Columbus Hospitality Management; a company committed to providing quality service and memorable guest experiences in a positive and welcoming work environment. We are focused on supporting the needs of our team through our commitment to the family/work life balance and by providing development opportunities. We are proud to be a Drug Free Workplace/EOE. All applicants will be required to submit to a background check prior to employment.

Oversee the preparation, plating, and quality of food and beverage items for banquet functions. Responsible for menu planning and development and cost control. Adhere to federal, state and local regulations concerning health safety or other compliance requirements. DUTIES AND RESPONSIBILITIES: * Supervise activities of assigned staff, communicate goals, and assign/schedule work to ensure proper coverage. Communicate and enforce policies and procedures. * Participate in cross training and development opportunities in the main Kitchen and other Outlets, including but not limited to Table 45 and North Coast Café. * Participate in covering shifts including but not limited to PTO, call offs, special events, etc., as needed during non BEO days across the cluster. * Recommend and initiate disciplinary or other staffing/human resources-related actions in accordance with company rules and policies. Alert management of potentially serious issues. Assist with employee selection, training and development, and performance coaching. * Develop new menu concepts. Prepare, test, and cost out new menu items. Maintain updated and accurate recipes and costing of all dishes prepared for banquet functions. * Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste. * Inspect the cleanliness of the line floor and kitchen stations. Maintain and strictly abide by proper storage procedures and state sanitation and health regulations. Notify Engineering of any maintenance and repairs needs. * Review the following day's menus and complete requisitions for food and supplies needed from various storerooms; maintain inventory control procedures. * Ensure that kitchen is prepared for the following day's work. Ensure that all equipment is in proper operational condition and is cleaned on a regular basis. Assist in determining the minimum and maximum stocks of all food, cooking supplies, and equipment. * Assist sales, catering, and banquet staffs with banquets, parties and other special events. * Assist in cooking and food preparation as required. * Oversee the Employee Cafeteria * Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services. * Interact with outside contacts: o Guests - to ensure their total satisfaction o Vendors - to order supplies and equipment and ensure best prices and quality o Health Department and other regulatory agencies - regarding safety matters and kitchen inspections * Perform other duties as assigned. ACCOUNTABILITY: Primary duty is professional chef work and supervision of other culinary employees in a large fullservice, resort, or luxury hotel with high catering/banquet volume typically serving more than 500 people. QUALIFICATIONS AND REQUIREMENTS: Advanced culinary training and three years of experience as a chef, or equivalent combination of education and culinary/kitchen operations experience. Degree or certificate in culinary arts preferred. This job requires ability to perform the following: * Carrying or lifting items weighing up to 50 pounds * Moving about the kitchen * Handling food, objects, products and utensils * Bending, stooping, kneeling Other: * Communication skills are utilized a significant amount of time when interacting with subordinates and coworkers. * Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently. * Reading and writing abilities are utilized often when giving and receiving instructions, and preparing and documenting recipes. * Problem solving, reasoning, motivating, organizational and training abilities are used often. * Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency. * May be required to work nights, weekends, and/or holidays. The salary range for this role is $75k-78k. This job is also eligible for bonus pay. We offer a comprehensive package of benefits including paid time off, medical/dental/vision insurance, 401k, and many other benefits to eligible employees. The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.

Job Details Buckeye Forest at Greenville - Greenville, OH Part-Time None $15.00 - $17.00 Hourly None AnyDescription The Cook is responsible for preparing and cooking high-quality meals in accordance with dietary requirements, nutritional guidelines, and menu specifications. This role plays a key part in ensuring that residents, patients, or customers enjoy nutritious and appealing meals in a healthcare, long-term care, or food service environment. The Cook works closely with the dietary team to maintain kitchen cleanliness, food safety, and meal delivery schedules. Key Responsibilities: Meal Preparation and Cooking: Prepare and cook meals according to established menus and dietary guidelines, including special diets such as low-sodium, diabetic, or gluten-free. Ensure that food is cooked properly and attractively presented to meet quality standards and resident preferences. Follow portion control standards and ensure food is prepared in the appropriate quantities for each meal service. Food Safety and Sanitation: Follow food safety guidelines to ensure meals are prepared and served in a clean and sanitary environment. Maintain cleanliness and organization in the kitchen, including sanitizing surfaces, equipment, and utensils. Store food properly and monitor inventory to ensure that items are rotated and used before expiration. Adhere to all local, state, and federal food safety regulations, as well as facility policies and procedures. Special Dietary Needs: Accommodate special dietary needs and preferences for residents or patients, ensuring that all meals meet their medical, nutritional, or cultural requirements. Work with the dietary team to prepare specialized meals for individuals with specific dietary restrictions or allergies. Team Collaboration: Work closely with dietary aides, nutritionists, and other kitchen staff to ensure meals are prepared on time and meet all dietary requirements. Assist with menu planning and suggest meal ideas that align with the nutritional needs and preferences of residents or customers. Communicate effectively with kitchen staff to coordinate meal service and ensure smooth kitchen operations. Inventory and Supplies: Monitor food supplies and ingredients to ensure adequate stock for meal preparation. Assist in ordering and receiving food and kitchen supplies, checking for freshness and quality. Reduce waste by using ingredients efficiently and following portion control guidelines. Qualifications Education: High school diploma or equivalent is required. Culinary training or certification is preferred. Experience: Minimum of 1-2 years of experience in cooking, preferably in a healthcare, long-term care, or restaurant setting. Skills: Strong knowledge of food preparation, cooking techniques, and portion control. Ability to follow recipes and meal plans, adjusting as necessary for dietary needs. Knowledge of food safety regulations and sanitation procedures. Excellent time-management skills with the ability to work efficiently in a fast-paced environment. Good communication and teamwork skills. People-Centered Rewards: Health benefits including Medical, Dental & Vision 401k with company match Early Pay via Tapcheck! Employee Perks & Discount program PTO + Company Holidays + Floating Holidays Referral Bonus Program Mentorship Programs Internal/Upskilling Growth Opportunities Tuition Reimbursement Program (Coming Fall 2025)

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary The Operations Manager, Hospitality is responsible for assisting the General Manager, Hospitality, with the efficient, professional, and profitable F&B operation of the venue. The Operations Manager will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, and promotion. The Operations Manager will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant, and cooperative work environment. This is a key position for the effective and profitable operation of the business. The employee must maintain excellent attendance and be available to work a variable event-driven schedule, which includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, self-direction and strong management and independent decision-making skills are required. This role pays an annual salary of $75,000-$85,000 Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until December 31, 2025. Responsibilities Assists in the overall effective management of the catering and concessions operations. Ensures total compliance with all alcohol service policies. Monitors alcohol service throughout event to assure 100% compliance with Alcohol Service policies. Reports any alcohol service or compliance issues to Spectra management immediately. Assist in the management of catered and concession events from set-up to tear down, including handling all communication with hourly staff, culinary staff & guests. Ensure legal, efficient, professional and profitable operation of the venue. Ability to review and analyze financial reports, including budgets, projections, forecasting, revenue analysis, disbursements, capital investments, labor and product costs, wage and salary control, P&L financial statements. Conflict resolution; last-resort mediation; arbitration and labor negotiations, when applicable. Author, review and amend policies & procedures, as requested by the General Manager. Author and amend contracts; authorize terms as directed by the General Manager. Oversee scheduling and labor allocation. Work in tandem with the General Manager to analyze ticket sales in relation to anticipating staffing needs, target market demographics; determine and project point-of sale to guest ratio. Evaluate recent historical sales and purchasing data for the purpose of identifying purchasing patterns and accurate cost of goods. Program and maintain the point-of-sale system to ensure accurate financial reporting, tracking of accountability, and commodity levels by location. Directs and assists managers in preparing and attaining future goals. Provides each manager with the proper direction and follows up on all assignments. Inspects the operation on a regular basis to ensure that the established quality standards are maintained. Prepares required reports accurately and submits them on time. Train and develop an effective team. Reviews and assists in the development of menus and marketing plans with the appropriate department heads. Establishes and maintains professional relationships with show managers, suppliers, vendors and the public that projects the venue in a positive light. Qualifications BA or BS with business-related or hospitality management major; (strongly preferred). Minimum 3 years management experience in food & beverage industry Minimum 3-5 years' experience in realm of high-volume banquets, concessions, a la carte restaurant catering, or premium/suite catering experience (or combination of the three) Previous professional experience with catering sales (strongly preferred) Previous professional experience working/managing concessions operations (arena, stadium, amphitheater experience strongly preferred) Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, professional and courteous manner which fosters a positive, enthusiastic and cooperative work environment. Ability to make sound business/operations decisions quickly and under pressure. Ability to speak, read, and write in English. Solid working knowledge of computer applications: Microsoft office, POS systems, timekeeping systems. Ability to work well in a team-oriented, fast-paced, event-driven environment. Familiar with inventory cost control and menu planning. Possess thorough working knowledge of all applicable sanitation requirements, food preparation guidelines, alcohol service policies, safety standards, etc. pertaining to Spectra and venue concession and premium services operations. Ability to calculate basic and complex math functions (addition, subtraction, multiplication, division, percentages). Ability to consistently adhere to the highest standards of integrity, professionalism, ethics and confidentiality. Ability to work independently with little direction. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law. 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As a member of the hospitality team, our goal is to provide fresh, healthy, nutritious and great tasting food and beverages at reasonable prices in a clean, friendly and inviting environment. This individual will be responsible to provide friendly, responsive service to create an exceptional dining experience for all our guests. Cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates. Each teammate's primary objective is to show our guest such a marvelous time, they will want to return. ESSENTIAL/PRIMARY DUTIES: Promote, work, and act in a manner consistent with the mission of the Inn. Monitor and observe guests dining experience to ensure guests are satisfied with the food and service and respond promptly and courteously to correct any problems. Collect payments from guests. Write guests' food orders on order slips, memorize orders, or enter orders into computers for transmittal to kitchen staff. Prepare checks that itemize and total meal costs and sales taxes. Check guests' identification to ensure that they meet minimum age requirements for consumption of alcoholic beverages. Serve food or beverages to guests and prepare or serve specialty dishes at tables as required. Present menus to guests and answer questions about menu items, beverages, and other restaurant functions and services Inform guests of menu changes and daily specials and make recommendations you genuinely feel your guests will enjoy. Clean tables or counters after guests have finished dining. Prepare hot, cold, and mixed drinks for guests, and chill bottles of wine. Roll silverware set up food stations or set up dining areas to prepare for the next shift or for large parties. Stock service areas with supplies such as coffee, food, tableware, and linens. Explain to guests how various menu items are prepared, describing ingredients and cooking methods. Prepare tables for meals, including setting up items such as linens, silverware, and glassware. Remove dishes and glasses from tables or counters and take them to kitchen for cleaning. Assist host or hostess by answering phones to take reservations or to-go orders, and by greeting, seating, and thanking guests. Perform cleaning duties, such as sweeping and mopping floors, vacuuming carpet, tidying up server station, taking out trash, or checking and cleaning bathroom. Bring wine selections to tables with appropriate glasses and pour the wines for guests. Perform food preparation duties such as preparing salads, appetizers, and cold dishes, portioning desserts, and brewing coffee. Escort guests around property as needed. Describe and recommend items to guests. Thank guests for their visit and invite them to return. Attend all scheduled employee meetings and offers suggestions for improvement. Coordinate with and assist fellow employees to meet guests' needs and support the operation of the restaurant. Fill-in for fellow employees where needed to ensure guest service standards and efficient operations. Inspect and clean, and maintain food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices. Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, fryers, roasters, and another kitchen equipment. Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock. Knows and complies consistently with the restaurant's standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. Responsible for the quality of products served. Stocks and maintains enough levels of food products at line stations to support a smooth service period. Handles, stores, and rotates all food products and supplies according to restaurant policies and procedures. Season and cook food according to recipes or personal judgment and experience. Bake, roast, broil, and steam meats, fish, vegetables, and other foods. Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment. Portion, arrange, and garnish food, according to standard portion sizes and recipe specifications and serve food to servers or guests. Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. Follow proper plate presentation and garnish set up for all dishes. Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption. Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches. Assists in food prep assignments during off-peak periods as needed. Substitute for or assist other cooks during emergencies or rush periods. Closes the kitchen following the closing checklist for kitchen stations and assists others in closing the kitchen. Attend all scheduled employee meetings and offers suggestions for improvement. Coordinate with and assist fellow employees to meet guests' needs and support the operation of the restaurant. Fill-in for fellow employees where needed to ensure guest service standards and efficient operations SECONDARY DUTIES: Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs. Keep records and accounts. Coordinate and supervise work of kitchen staff. Prepare relishes and hors d'oeuvres. Estimate expected food consumption, requisition or purchase supplies, or procure food from storage. Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking. Plan and price menu items. EDUCATION and/or EXPERIENCE: Skill level and education varies depending on specific job. Experience is preferred, but excited to train the right candidate. COMPETENCY/SKILL REQUIREMENTS: Cash registers Commercial use cutlery Food Safety Certifications Credit card processing machines Point-of-sale receipt printers Point-of-sale terminals and workstations Point-of-sale software Commercial use: Blenders, grinders, slicers Broilers, convection ovens, deep fryers, griddles, grills, microwave ovens, ranges, rotisseries, steamers Cutlery (boning knives, chefs' knives, paring knives) Ovens (conveyor ovens, rotating rack ovens, salamander ovens, pizza ovens, smokers or smoke ovens) Cutting machinery Domestic knives (cimeter knives, filet knives, utility knives) Food safety labeling systems Personal computers Point of sale terminal Slicing machinery Menu planning software Inventory management software Recipe cost control software Point-of-sale software Spreadsheet software (Microsoft Excel) SUPERVISORY RESPONSIBILITIES: Vary depending on department Listed in specific Job Descriptions by title

About the Role: We are seeking a highly motivated and experienced Kitchen Supervisor to join our team in Kingsdale, KING. As a Kitchen Supervisor, you will be responsible for overseeing the daily operations of the kitchen, ensuring that all food is prepared to the highest quality standards and that all health and safety regulations are adhered to. You will work closely with the Head Chef to manage the kitchen staff and ensure that all orders are fulfilled in a timely and efficient manner. Your main goal will be to maintain a clean and organized kitchen while providing exceptional customer service to our guests. Minimum Qualifications: Proven experience as a Kitchen Supervisor or similar role Excellent knowledge of food preparation and kitchen management Ability to manage a team and work well under pressure Strong communication and organizational skills Ability to work flexible hours, including weekends Preferred Qualifications: Culinary degree or equivalent Experience in a high-volume kitchen Experience with inventory management and ordering supplies Knowledge of health and safety regulations Experience with menu planning and recipe development Responsibilities: Supervise and coordinate the activities of kitchen staff Ensure that all food is prepared to the highest quality standards Maintain a clean and organized kitchen Ensure that all health and safety regulations are adhered to Assist the Head Chef in menu planning and ordering supplies Skills: As a Kitchen Supervisor, you will utilize your excellent knowledge of food preparation and kitchen management to oversee the daily operations of the kitchen. You will use your strong communication and organizational skills to manage a team and work well under pressure. Your ability to work flexible hours, including weekends and holidays, will be essential in ensuring that all orders are fulfilled in a timely and efficient manner. Additionally, your experience with inventory management and ordering supplies will be beneficial in maintaining a well-stocked kitchen. Finally, your knowledge of health and safety regulations and experience with menu planning and recipe development will be utilized in ensuring that all food is prepared to the highest quality standards.

The Operational Excellence & Compliance Manager, NMS Food Service, position is responsible for developing, implementing, and maintaining operational standards across NMS service lines to ensure excellence in quality, compliance, and customer satisfaction. This role oversees systems, processes, and training program implementation that support consistent performance and adherence to regulatory requirements and client expectations. _This is a remote, work from home, position which requires travel. Travel schedule will be up to one week (7 days) at a time per location. The hired individual must live or be willing to relocate to Alaska._ Responsibilities + Establish and maintain standards for food production, service quality, and operational compliance. + Develop and implement training programs to ensure team alignment with company standards. + Oversee menu and recipe development, ensuring nutritional, cultural, and cost considerations are met. + Manage contracted purchasing and inventory systems to optimize efficiency and cost control. + Ensure compliance with health, safety, and regulatory requirements across all operations. + Collaborate with leadership to drive continuous improvement initiatives and enhance customer experience. + Monitor and audit quality assurance programs, identifying gaps and implementing corrective actions. + Prepare and present reports. _Data Analysis & Reporting_ + Analyze operational data and key performance indicators (KPIs) to identify trends, inefficiencies, and opportunities for improvement. + Prepare and present performance reports and insights to senior leadership to support data-driven decision-making. _Technology Integration_ + Evaluate and implement digital tools and platforms that enhance operational efficiency, quality control, and compliance. + Lead system rollouts, ensuring effective training and user adoption across teams. _Cross-Functional Collaboration_ + Facilitate cross-divisional and inter-agency collaboration to standardize practices and support knowledge transfer, ensuring continuity and efficiency. _Continuity of Operations_ + Collaborate with managers to develop and maintain standard operating procedures (SOPs) and desk manuals. + Ensure new business start-up plans are developed, implemented, and regularly reviewed. + Lead succession planning initiatives to identify and develop internal talent for future key roles. _Sustainability and Cultural Sensitivity_ + Promote sustainable practices in food service operations, including waste reduction and responsible sourcing. + Ensure cultural appropriateness in menu planning and service delivery, with a focus on meeting the needs of Alaska Native communities. Qualifications + High School Diploma or GED equivalent. + Minimum of five (5) years of progressive experience in food service operations, culinary management, or quality assurance within a multi-site or contract service environment. + Certified Dietary Manager (CDM). + Demonstrated experience in developing, implementing, and auditing SOPs related to food production, sanitation, and safety. + Proven track record in training program design, implementation, and evaluation for food service or hospitality teams. + Experience with menu standardization, production records, recipe management systems, and portion control standards. + Strong understanding of forecasting, food cost management, purchasing, inventory and labor management concepts. + ServSafe Manager Certification. + High level of acuity with the use of technology; Must be highly proficient in using the Microsoft Office Suite applications (Outlook, Teams, Word, Excel, PowerPoint, etc.) + Must pass a fingerprinting background investigation that complies with The Crime Control Act, Child Care Worker Act and the Indian Child Protection and Family Violence Prevention Act. + A valid Driver's License and an acceptable driving record for the past three (3) years to be eligible under NMS' vehicle insurance. This includes no DUI convictions in the past five (5) years. + Must be fluent in speaking, reading, and writing English. Preferred Requirements + Bachelor's degree in Hospitality Management, Culinary Arts, Food Science, Business Administration, or related field. + Working knowledge of healthcare regulatory compliance (Joint Commission/CMS). + Certified Executive Chef (CEC). Skills and Abilities + Strong analytical and problem-solving skills to identify trends and develop process improvements. + Excellent communication and presentation skills for leading training and quality reviews. + Proficiency in Microsoft Office Suite; familiarity with digital auditing or quality management systems preferred. + Ability to travel to various client sites or operational locations as needed (typically 20%). + Demonstrated leadership and influence across functional teams without direct authority. + Strong organizational and project management skills with attention to detail and follow-through. Working Conditions and Physical Requirements Weather: Indoors; employee is primarily in a controlled, temperate, environment. Noise level: Work environment is usually moderate to loud. Description of environment: Professional kitchen environment which will vary based on the location of the facility. Physical requirements: Employee is required to lift and/or move up to 50 lbs. Frequently to constantly required to sit, stand, walk, use hands/fingers to handle or feel, climb, stoop, kneel, crouch or crawl, talk/hear, see/taste/smell, and carry weight/lift. Travel: Extensive travel, up to 20% of the time. Competencies NMS Core Values Safety guides our behavior. Honesty and integrity govern our activities. Commitments made will be fulfilled. All individuals are treated with dignity and respect. The environment will be protected and sustained. Equal Opportunity Employer NANA Regional Corporation, Inc. and its subsidiaries are equal employment opportunity employers. All qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, gender (including pregnancy, gender-identity and sexual orientation), age, disability, genetic information, veteran protected status or any other characteristic protected by applicable law. NANA grants employment preference to shareholder of NANA, their spouses and descendants to the extent allowed by law. Accommodation Requests for Job Seekers with a Disability. If you are a job seeker with a disability and require accessibility assistance or an accommodation for any part of the employment process, contact us at ******************* or **************. Default: Location : Location _US-AK-Anchorage_ Job ID _2025-20390_ NMS Division _NMS FFM_ Work Type _Remote WFH_ Work Location _Anchorage_ NMS is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, disability, veteran protected status or any other characteristic protected by applicable law.

Special Note: This is a part-time (adjunct) faculty position. Candidates will be interviewed and hired on an as-needed basis throughout the academic year. Department: Business, Legal Professions & Hospitality Reports To: Associate Dean Recruitment Type: External/Internal Requisition ID: req6198 Employment Type: Part-Time Faculty Union Position: Non-Union Work Schedule: To be determined based on business unit needs. Classes may be offered during the day, evening and/or weekend. Please indicate your availability when applying for this position. : Teaches culinary arts classes to include but not limited to: Fundamentals of Culinary Arts, Contemporary Cuisine, International Cuisine, Introduction to Baking & Pastries, Advanced Baking & Pastries, Culinary Evaluation and American Regional Cuisine, Banquet & Catering Management, Restaurant Operations, Garde Manger. May teach also teach a variety of hospitality management courses to include but not be limited to Introduction to Hospitality, Sanitation and Safety, Purchasing, Menu Planning and Facilities, and Cost Control. * Prepares and delivers learning activities in order to achieve course outcomes * Prepares course materials such as syllabi, homework assignments and handouts * Evaluates and grades students' class work, laboratory work, assignments, papers, and examinations * Maintains and submits student attendance records, grades and other required documentation by specified deadlines * Be available to students for coaching * Periodic meetings with supervisors, division, or College, relative to teaching duties and training and development Required Qualifications: * Associate degree in Culinary Arts from an accredited college with 7 years of recent industry Kitchen/Cooking experience in a full-service restaurant or foodservice establishment at a supervisory level; or a Bachelor's degree in Hospitality Management, Business, or related field with 5 years of recent industry Kitchen/Cooking experience in a full-service restaurant or foodservice establishment at a supervisory level; Substantial and related work experience may be equivalent to a degree * ServSafe certified * Proficiency in related industry software - POS systems * Demonstrated proficiency in Microsoft Office Suite (or equivalent) * Advanced communication (verbal, written and interpersonal) and organizational skills * Appropriately responds to the needs of the community Preferred Qualifications: * Degree in Culinary Arts from an accredited institution and a Master's degree in Hospitality Management, Business, or related field with 5 years of recent industry Kitchen/Cooking experience in a full-service restaurant or foodservice establishment at a supervisory level * Member of the American Culinary Federation (ACF); ACF Certification * Teaching or training experience in culinary or related fields at the college or vocational/technical level with skills in curriculum design, instructional methods, evaluation and assessment; proficient in presentation software and spreadsheet programs In order to be considered for an Adjunct faculty position, these additional documents are required to be uploaded: Unofficial transcript & license/certifications (Based on requirements outlined in posting). Special Note: This is a Part-Time Faculty position, with the following set rate of pay: $942.00/Equated Semester Unit (ESU) Special Instructions to Applicants: During the application process, you may be required to attach a cover letter and/or resume. It is recommended that you have these documents ready to be attached electronically to the online application. This system accepts only MS Word or PDF attachments. Any employment with the College is contingent upon satisfactory completion of a background check. Adjunct only: If hired, you must reside in the state of Ohio and be within commuting distance of this work location/campus to respond to onsite work demands from your employment start date and throughout the duration of your employment with the College, as outlined in Adjunct Faculty, Hospitality Management (Culinary Arts) Special Note: This is a part-time (adjunct) faculty position. Candidates will be interviewed and hired on an as-needed basis throughout the academic year. Department: Business, Legal Professions & Hospitality Location: Westshore Campus Reports To: Associate Dean Recruitment Type: External/Internal Requisition ID: req6198 Employment Type: Part-Time Faculty Union Position: Non-Union Work Schedule: To be determined based on business unit needs. Classes may be offered during the day, evening and/or weekend. Please indicate your availability when applying for this position. Job Description: Teaches culinary arts classes to include but not limited to: Fundamentals of Culinary Arts, Contemporary Cuisine, International Cuisine, Introduction to Baking & Pastries, Advanced Baking & Pastries, Culinary Evaluation and American Regional Cuisine, Banquet & Catering Management, Restaurant Operations, Garde Manger. May teach also teach a variety of hospitality management courses to include but not be limited to Introduction to Hospitality, Sanitation and Safety, Purchasing, Menu Planning and Facilities, and Cost Control. * Prepares and delivers learning activities in order to achieve course outcomes * Prepares course materials such as syllabi, homework assignments and handouts * Evaluates and grades students' class work, laboratory work, assignments, papers, and examinations * Maintains and submits student attendance records, grades and other required documentation by specified deadlines * Be available to students for coaching * Periodic meetings with supervisors, division, or College, relative to teaching duties and training and development Required Qualifications: * Associate degree in Culinary Arts from an accredited college with 7 years of recent industry Kitchen/Cooking experience in a full-service restaurant or foodservice establishment at a supervisory level; or a Bachelor's degree in Hospitality Management, Business, or related field with 5 years of recent industry Kitchen/Cooking experience in a full-service restaurant or foodservice establishment at a supervisory level; Substantial and related work experience may be equivalent to a degree * ServSafe certified * Proficiency in related industry software - POS systems * Demonstrated proficiency in Microsoft Office Suite (or equivalent) * Advanced communication (verbal, written and interpersonal) and organizational skills * Appropriately responds to the needs of the community Preferred Qualifications: * Degree in Culinary Arts from an accredited institution and a Master's degree in Hospitality Management, Business, or related field with 5 years of recent industry Kitchen/Cooking experience in a full-service restaurant or foodservice establishment at a supervisory level * Member of the American Culinary Federation (ACF); ACF Certification * Teaching or training experience in culinary or related fields at the college or vocational/technical level with skills in curriculum design, instructional methods, evaluation and assessment; proficient in presentation software and spreadsheet programs In order to be considered for an Adjunct faculty position, these additional documents are required to be uploaded: Unofficial transcript & license/certifications (Based on requirements outlined in posting). Special Instructions to Applicants: During the application process, you may be required to attach a cover letter and/or resume. It is recommended that you have these documents ready to be attached electronically to the online application. This system accepts only MS Word or PDF attachments. Any employment with the College is contingent upon satisfactory completion of a background check and drug screen. Adjunct only: If hired, you must reside in the state of Ohio and be within commuting distance of this work location/campus to respond to onsite work demands from your employment start date and throughout the duration of your employment with the College, as outlined in 3354:1-40-01.2 Adjunct Faculty Hiring and Employment Procedure. Affirmative Action Statement: Cuyahoga Community College is committed to attaining excellence through the recruitment and retention of a qualified and diverse workforce. Cuyahoga Community College is an equal employment/educational opportunity institution. "> 3354:1-40-01.2 Adjunct Faculty Hiring and Employment Procedure. Equal Opportunity Statement: Cuyahoga Community College is committed to attaining excellence through the recruitment and retention of a qualified workforce. Cuyahoga Community College is an equal employment/educational opportunity institution.

Food and Beverage Director You understand what it takes to deliver a great dining experience while also delivering a great bottom line result. In the role of Food & Beverage Director you will: • Be Responsible for All Things Food & Beverage - your responsibilities include being accountable for all food outlets, lounges, banquet areas, room service and the kitchen. The managers and supervisors as well as the staff from these areas will report to you. It is your job to ensure a safe work environment for your team while delivering a Wow experience. • Be the Visionary - you see and know how to deliver successful and modern food & beverage marketing programs. You keep up with trends and understand what is cutting edge as well as what guests want and expect from our operations. You understand that the Executive Chef and Catering Sales teams are your partners when it comes to menu planning and creating guest experiences, an ever evolving process. It is your role to ensure that both in-house and local clientele choose your hotel for their dinners and special events so revenues - and thus profits - are maximized. • Walk the Talk - get out and inspect the areas you are responsible for. Identify departments that deserve kudos as well as those areas that need training, maintenance, or some other improvement. While out, talk to guests and to staff to ensure all is going as it should, actively listening for where you can help / improve the experience. You should know your team and they should know you. • Be a Finance Guru - you understand proper staffing, budget and forecast management and you focus on these areas every day. You set the standards, policies and procedures and then keep a pulse on operational and financial performance. You actively participate in the budget process. You are proactive vs. simply reactive so as to ensure all the areas reporting to you are accurately forecasting for optimal staff and inventory levels and at the same time maximizing profit, all the while delivering an exceptional guest experience. • Be the Manager on Duty - if requested, Job Requirements At least three years of progressive experience in food & beverage management in a resort of hotel is required with college coursework and prior supervisory experience preferred. To be successful in this role, you must be able to read, write, and verbally communicate effectively and professionally in English. You must be able to professional deal with difficult situations and people. You will regularly use a computer and various software programs and must have certified alcohol training. Physical requirements include the ability to work long hours, Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects. Possess the ability to bend, stretch, twist or reach with your body and arms, work under variable temperatures and noise levels. Near Vision - The ability to see details at close range. Ability to stand for long periods of time without sitting or leaning.

Job Posting Title Food Service Specialist Agency 650 DEPARTMENT OF VETERANS AFFAIRS Supervisory Organization Norman Veterans Home Job Posting End Date Refer to the date listed at the top of this posting, if available. Continuous if date is blank. Note: Applications will be accepted until 11:59 PM on the day prior to the posting end date above. Estimated Appointment End Date (Continuous if Blank) Full/Part-Time Full time Job Type Regular Compensation Food Service Specialist IV Supervisor $40,934.40 ($19.68 hourly) Biweekly benefit allowance for 2025 as follow: Health, Dental, Vision, Disability, Life Insurance, Supplemental Life Insurance, Dependent Life Insurance, Flexible Spending and Daycare Account Employee only $376.79 Employee & Spouse $687.62 Employee, Spouse & Child $820.98 Employee, Spouse & Children $913.92 Employee & Child $510.15 Employee & Children $603.09 Retirement: Pathfinder is a 401K with 3 plan choices: Standard: 4.5% we put in 6% High: 7% we put in 7% Customized -You have the opportunity to put in any amount over 4.5% or 7%. We put in 6% for anything less than 7% and 7% for anything above 7%. You vest 20% each year. 1 year - 20% vested 2 years - 40% vested 3 years - 60% vested 4 years - 80% vested 5 years - 100% vested. Longevity bonus: Longevity begins after 2 years. You receive your first longevity payment in the pay period of your 2nd anniversary date. Longevity will increase every 2 years: $250.00 At least 4 years but less than 6 years $426.00 At least 6 years but less than 8 years $626.00 At least 8 years but less than 10 years $850.00 At least 10 years but less than 12 years $1,062.00 At least 12 years but less than 14 years $1,250.00 At least 14 years but less than 16 years $1,500.00 At least 16 years but less than 18 years $1,688.00 At least 18 years but less than 20 years $1,900.00 At least 20 years $2,000.00 (For each additional 2 years of service after the 20 years, an additional $200 shall be added to the account stated for 20 years of service.) Paid time off: Annual leave: * 1-5 years - 15 days a year possible - 4.62 hours biweekly (based on hours worked 0.057692 per minute) * 5-10 years - 18 days a year possible - 5.54 hours biweekly (based on hours worked 0.069231 per minute) * 10-20 years - 20 days per year possible - 6.15 hours biweekly (based on hours worked 0.076923 per minute) * 20 years plus - 25 days per year possible - 7.69 hours biweekly (based on hours worked 0.096154 per minute) Sick leave: 15 days a year possible - 4.62 hours biweekly (based on hours worked 0.057692 per minute) Maximum accruals and payouts: 0 to 5 years Maximum accruals 360 hours Maximum payout 240 hours 5 to 10 years Maximum accruals 784 hours Maximum payout 640 hours 10 to 20 years Maximum accruals 800 hours Maximum payout 640 hours Over 20 years Maximum accruals 840 hours Maximum payout 640 hours Holiday leave: 11 holidays accrued yearly to use within 6 months after accrual date. Admin Weather leave: All ODVA employees are considered essential personnel. ODVA employees are required to work during inclement weather. You will accrue up to 8 hours per day or 32 hours total of admin leave if you are working during inclement weather to use within the 6 months from the date of accrual. Military Leave: Military leave with pay is limited to thirty (30) days, specifically two hundred forty (240) hours of pay within a federal fiscal year, beginning October 1 and ending September 30. The employee must furnish the Appointing Authority the appropriate "military orders" which instructs the employee to report for active duty. Job Description Basic Purpose Positions in this job family are involved in handling, preparing, cooking and serving food for regular, modified and special diets at a state hospital, school, facility or institution. This includes maintaining clean and sanitary work, preparation and serving areas. Typical Functions The functions performed in this job family will vary by level, unit and organization, but may include the following: * Prepares foods, salads, and desserts; cooks or bakes a variety of items. * Supplies unit with meat, fish or fowl as ordered; cuts and prepares meat, poultry or fish. * Cleans and prepares foods using tools such as knives, slicers and peelers and equipment such as ovens and steamers; follows written diet orders. * Operates dishwasher; gathers, cleans, stacks and hand washes or scours pots, pans, dishes, silverware and other cooking and baking utensils. * Removes refuse from kitchen area; sweeps mops and scrubs kitchen, dining and storage areas. * Labels, loads and delivers food carts or trays; picks up trays after use. * Defrosts and cleans refrigerators, walk-in coolers and related equipment. * Operates state-owned cars, vans, and/or other motorized transportation. Level Descriptor Levels are distinguished based on the complexity of assigned duties, the level of expertise required for completion of work assignments, and the responsibility assigned for the supervision of others. At this level employees are assigned responsibility for the administration of a food service unit and activities of assigned staff, which may include employees, inmates, patients, and/or others in the preparation and serving of food in a state facility or institution. In this role they will provide direction to staff members in completing assigned work and ensure completion of required activities. Responsibilities will also be assigned for interpreting menus and menu instructions, ensuring proper hygiene and sanitation methods are followed, inspecting kitchen and dining areas, requisitioning supplies and maintaining a store room. Knowledge, Skills, Abilities and Competencies Knowledge, Skills and Abilities required at this level include knowledge of basic food preparation techniques; of food service operations; of proper sanitation practices; of basic mathematics; of ingredients used in baking and cooking; of food storage, preparation and cooking; of recipe usage; of standard weights and measures used in cooking and calculating and measuring ingredients; of operation of kitchen equipment and utensils; of practices and problems of meat storage and preparation; of modern methods and materials used in large scale baking, cooking, and meat cutting; of cutting, mixing and adding ingredients to all types of meat; of sanitary and health standards; of supervisory principles and practices; of basic nutrition; of food service organization and operation; of menu planning; of recipe interpretation; of the principles of training; and of administrative principles and practices. Ability is required to carry out routine tasks to completion; to follow oral and written instructions; to establish and maintain effective working relationships with others; to prepare and cook foods, baked goods and meat; to follow written and oral instructions; to direct the work of food service personnel; to use a variety of tools and knives to cut or slice meat and other foods; to control food stock; to communicate effectively, both orally and in writing; to interpret and prepare special dietary menus and menu instructions; and to organize and supervise the work of others. Education and Experience Education and Experience requirements at this level consist of three years of experience in a commercial or institutional food service or an equivalent combination of education and experience, substituting one year of vocational or technical school training in food preparation for the required experience. Special Requirements Some positions may require possession of a valid Oklahoma Driver's License at time of appointment. ## Some positions within the Office of Juvenile Affairs may require applicants to be able to lift 25 pounds. ## Upon a conditional offer of employment, Department of Mental Health and Substance Abuse Services applicants must submit to a physical examination and shall meet the physical examination requirements of lifting/carrying 50 pounds occasionally, 20 pounds frequently and able to push and pull a maximum force of 50 pounds. This agency has determined positions in this job family to be safety sensitive as defined by 63 O.S. § 427.8. Equal Opportunity Employment The State of Oklahoma is an equal opportunity employer and does not discriminate on the basis of genetic information, race, religion, color, sex, age, national origin, or disability. Current active State of Oklahoma employees must apply for open positions internally through the Workday Jobs Hub. 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