Kitchen Manager jobs at Stars and Strikes Family Entertainment Centers

Carowinds is seeking a talented and motivated Kitchen Manager to join our dynamic Food & Beverage team. Serving as the park's Sous Chef, this position plays a key leadership role in supporting the culinary operations across the park's diverse dining venues, catering events, and seasonal festivals. Reporting directly to the Executive Chef, the Kitchen Manager (Sous Chef) will assist in overseeing daily kitchen operations, ensuring the highest standards of food quality, safety, and presentation. This role supports the development and execution of innovative menus, staff training, and operational excellence that enhance the guest dining experience throughout the park. The ideal candidate is a hands-on culinary professional with strong leadership skills, a passion for food, and the ability to thrive in a high-volume, fast-paced environment. Working collaboratively with the culinary leadership team, the Sous Chef will help lead a culture of consistency, creativity, and excellence that reflects Carowinds' commitment to exceptional guest service and memorable experiences. Benefits: 3 weeks paid vacation (6 sick days, 8 paid holidays) Several medical coverage options to fit your needs best 401K match FREE entry to ALL our parks and water parks! Perks: Complimentary tickets for friends and family Discounts on food and park merchandise Full-time and part-time employee events and gatherings Responsibilities: • Ensures standards of quality and presentation are met for all locations, while controlling production, waste and spoilage • Creates and manages schedule based on budgeted attendance and business needs • Ensures that staff is well trained and follows all safety and sanitation standards, and in compliance will all local, state and federal laws • Develops and implements menu items, recipes and product presentation and introduces standards of quality with presentation. • Performs ordering while maintaining inventory levels. Prepares annual budgets and monitors progress of budget plans • Recruits, interviews, hires and trains divisional staff as needed • Ensures the availability of all needed materials and equipment for efficient operation of the department/division • Adheres to and enforces all Six Flags and specific Park policies and procedures, including safety, attendance and EEO policies, and demonstrates commitment to customer service in all aspects of employment • Other duties may be assigned Qualifications: • At Least 21 Years of Age • High School Diploma or GED • 6 - 10 Years Culinary Experience • Ability to manage multiple facilities, foods and logistics distribution development • Knowledge of knives, major kitchen production equipment and bakery and pastry work • Basic computer skills, including Microsoft Outlook, Excel and Word • College or culinary training or extensive cooking and production experience • Ability to work nights, weekends and holiday periods to meet business needs • Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law • Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law

Carowinds is seeking a talented and motivated Kitchen Manager to join our dynamic Food & Beverage team. Serving as the park's Sous Chef, this position plays a key leadership role in supporting the culinary operations across the park's diverse dining venues, catering events, and seasonal festivals. Reporting directly to the Executive Chef, the Kitchen Manager (Sous Chef) will assist in overseeing daily kitchen operations, ensuring the highest standards of food quality, safety, and presentation. This role supports the development and execution of innovative menus, staff training, and operational excellence that enhance the guest dining experience throughout the park. The ideal candidate is a hands-on culinary professional with strong leadership skills, a passion for food, and the ability to thrive in a high-volume, fast-paced environment. Working collaboratively with the culinary leadership team, the Sous Chef will help lead a culture of consistency, creativity, and excellence that reflects Carowinds' commitment to exceptional guest service and memorable experiences. Benefits: 3 weeks paid vacation (6 sick days, 8 paid holidays) Several medical coverage options to fit your needs best 401K match FREE entry to ALL our parks and water parks! Perks: Complimentary tickets for friends and family Discounts on food and park merchandise Full-time and part-time employee events and gatherings Responsibilities: • Ensures standards of quality and presentation are met for all locations, while controlling production, waste and spoilage • Creates and manages schedule based on budgeted attendance and business needs • Ensures that staff is well trained and follows all safety and sanitation standards, and in compliance will all local, state and federal laws • Develops and implements menu items, recipes and product presentation and introduces standards of quality with presentation. • Performs ordering while maintaining inventory levels. Prepares annual budgets and monitors progress of budget plans • Recruits, interviews, hires and trains divisional staff as needed • Ensures the availability of all needed materials and equipment for efficient operation of the department/division • Adheres to and enforces all Six Flags and specific Park policies and procedures, including safety, attendance and EEO policies, and demonstrates commitment to customer service in all aspects of employment • Other duties may be assigned Qualifications: • At Least 21 Years of Age • High School Diploma or GED • 6 - 10 Years Culinary Experience • Ability to manage multiple facilities, foods and logistics distribution development • Knowledge of knives, major kitchen production equipment and bakery and pastry work • Basic computer skills, including Microsoft Outlook, Excel and Word • College or culinary training or extensive cooking and production experience • Ability to work nights, weekends and holiday periods to meet business needs • Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law • Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law

Carowinds is seeking a talented and motivated Kitchen Manager to join our dynamic Food & Beverage team. Serving as the park's Sous Chef, this position plays a key leadership role in supporting the culinary operations across the park's diverse dining venues, catering events, and seasonal festivals. Reporting directly to the Executive Chef, the Kitchen Manager (Sous Chef) will assist in overseeing daily kitchen operations, ensuring the highest standards of food quality, safety, and presentation. This role supports the development and execution of innovative menus, staff training, and operational excellence that enhance the guest dining experience throughout the park. The ideal candidate is a hands-on culinary professional with strong leadership skills, a passion for food, and the ability to thrive in a high-volume, fast-paced environment. Working collaboratively with the culinary leadership team, the Sous Chef will help lead a culture of consistency, creativity, and excellence that reflects Carowinds' commitment to exceptional guest service and memorable experiences. Benefits: 3 weeks paid vacation (6 sick days, 8 paid holidays) Several medical coverage options to fit your needs best 401K match FREE entry to ALL our parks and water parks! Perks: Complimentary tickets for friends and family Discounts on food and park merchandise Full-time and part-time employee events and gatherings Responsibilities: • Ensures standards of quality and presentation are met for all locations, while controlling production, waste and spoilage • Creates and manages schedule based on budgeted attendance and business needs • Ensures that staff is well trained and follows all safety and sanitation standards, and in compliance will all local, state and federal laws • Develops and implements menu items, recipes and product presentation and introduces standards of quality with presentation. • Performs ordering while maintaining inventory levels. Prepares annual budgets and monitors progress of budget plans • Recruits, interviews, hires and trains divisional staff as needed • Ensures the availability of all needed materials and equipment for efficient operation of the department/division • Adheres to and enforces all Six Flags and specific Park policies and procedures, including safety, attendance and EEO policies, and demonstrates commitment to customer service in all aspects of employment • Other duties may be assigned Qualifications: • At Least 21 Years of Age • High School Diploma or GED • 6 - 10 Years Culinary Experience • Ability to manage multiple facilities, foods and logistics distribution development • Knowledge of knives, major kitchen production equipment and bakery and pastry work • Basic computer skills, including Microsoft Outlook, Excel and Word • College or culinary training or extensive cooking and production experience • Ability to work nights, weekends and holiday periods to meet business needs • Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law • Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law

Carowinds is seeking a talented and motivated Kitchen Manager to join our dynamic Food & Beverage team. Serving as the park's Sous Chef, this position plays a key leadership role in supporting the culinary operations across the park's diverse dining venues, catering events, and seasonal festivals. Reporting directly to the Executive Chef, the Kitchen Manager (Sous Chef) will assist in overseeing daily kitchen operations, ensuring the highest standards of food quality, safety, and presentation. This role supports the development and execution of innovative menus, staff training, and operational excellence that enhance the guest dining experience throughout the park. The ideal candidate is a hands-on culinary professional with strong leadership skills, a passion for food, and the ability to thrive in a high-volume, fast-paced environment. Working collaboratively with the culinary leadership team, the Sous Chef will help lead a culture of consistency, creativity, and excellence that reflects Carowinds' commitment to exceptional guest service and memorable experiences. Benefits: 3 weeks paid vacation (6 sick days, 8 paid holidays) Several medical coverage options to fit your needs best 401K match FREE entry to ALL our parks and water parks! Perks: Complimentary tickets for friends and family Discounts on food and park merchandise Full-time and part-time employee events and gatherings Responsibilities: • Ensures standards of quality and presentation are met for all locations, while controlling production, waste and spoilage • Creates and manages schedule based on budgeted attendance and business needs • Ensures that staff is well trained and follows all safety and sanitation standards, and in compliance will all local, state and federal laws • Develops and implements menu items, recipes and product presentation and introduces standards of quality with presentation. • Performs ordering while maintaining inventory levels. Prepares annual budgets and monitors progress of budget plans • Recruits, interviews, hires and trains divisional staff as needed • Ensures the availability of all needed materials and equipment for efficient operation of the department/division • Adheres to and enforces all Six Flags and specific Park policies and procedures, including safety, attendance and EEO policies, and demonstrates commitment to customer service in all aspects of employment • Other duties may be assigned Qualifications: • At Least 21 Years of Age • High School Diploma or GED • 6 - 10 Years Culinary Experience • Ability to manage multiple facilities, foods and logistics distribution development • Knowledge of knives, major kitchen production equipment and bakery and pastry work • Basic computer skills, including Microsoft Outlook, Excel and Word • College or culinary training or extensive cooking and production experience • Ability to work nights, weekends and holiday periods to meet business needs • Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law • Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law

Carowinds is seeking a talented and motivated Kitchen Manager to join our dynamic Food & Beverage team. Serving as the park's Sous Chef, this position plays a key leadership role in supporting the culinary operations across the park's diverse dining venues, catering events, and seasonal festivals. Reporting directly to the Executive Chef, the Kitchen Manager (Sous Chef) will assist in overseeing daily kitchen operations, ensuring the highest standards of food quality, safety, and presentation. This role supports the development and execution of innovative menus, staff training, and operational excellence that enhance the guest dining experience throughout the park. The ideal candidate is a hands-on culinary professional with strong leadership skills, a passion for food, and the ability to thrive in a high-volume, fast-paced environment. Working collaboratively with the culinary leadership team, the Sous Chef will help lead a culture of consistency, creativity, and excellence that reflects Carowinds' commitment to exceptional guest service and memorable experiences. Benefits: 3 weeks paid vacation (6 sick days, 8 paid holidays) Several medical coverage options to fit your needs best 401K match FREE entry to ALL our parks and water parks! Perks: Complimentary tickets for friends and family Discounts on food and park merchandise Full-time and part-time employee events and gatherings Responsibilities: • Ensures standards of quality and presentation are met for all locations, while controlling production, waste and spoilage • Creates and manages schedule based on budgeted attendance and business needs • Ensures that staff is well trained and follows all safety and sanitation standards, and in compliance will all local, state and federal laws • Develops and implements menu items, recipes and product presentation and introduces standards of quality with presentation. • Performs ordering while maintaining inventory levels. Prepares annual budgets and monitors progress of budget plans • Recruits, interviews, hires and trains divisional staff as needed • Ensures the availability of all needed materials and equipment for efficient operation of the department/division • Adheres to and enforces all Six Flags and specific Park policies and procedures, including safety, attendance and EEO policies, and demonstrates commitment to customer service in all aspects of employment • Other duties may be assigned Qualifications: • At Least 21 Years of Age • High School Diploma or GED • 6 - 10 Years Culinary Experience • Ability to manage multiple facilities, foods and logistics distribution development • Knowledge of knives, major kitchen production equipment and bakery and pastry work • Basic computer skills, including Microsoft Outlook, Excel and Word • College or culinary training or extensive cooking and production experience • Ability to work nights, weekends and holiday periods to meet business needs • Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law • Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law

Hit Apply below to send your application for consideration Ensure that your CV is up to date, and that you have read the job specs first. Carowinds is seeking a talented and motivated Kitchen Manager to join our dynamic Food & Beverage team. Serving as the park's Sous Chef, this position plays a key leadership role in supporting the culinary operations across the park's diverse dining venues, catering events, and seasonal festivals. Reporting directly to the Executive Chef, the Kitchen Manager (Sous Chef) will assist in overseeing daily kitchen operations, ensuring the highest standards of food quality, safety, and presentation. This role supports the development and execution of innovative menus, staff training, and operational excellence that enhance the guest dining experience throughout the park. The ideal candidate is a hands-on culinary professional with strong leadership skills, a passion for food, and the ability to thrive in a high-volume, fast-paced environment. Working collaboratively with the culinary leadership team, the Sous Chef will help lead a culture of consistency, creativity, and excellence that reflects Carowinds' commitment to exceptional guest service and memorable experiences. Benefits: * 3 weeks paid vacation (6 sick days, 8 paid holidays) * Several medical coverage options to fit your needs best * 401K match * FREE entry to ALL our parks and water parks! Perks: * Complimentary tickets for friends and family * Discounts on food and park merchandise * Full-time and part-time employee events and gatherings Responsibilities: - Ensures standards of quality and presentation are met for all locations, while controlling production, waste and spoilage - Creates and manages schedule based on budgeted attendance and business needs - Ensures that staff is well trained and follows all safety and sanitation standards, and in compliance will all local, state and federal laws - Develops and implements menu items, recipes and product presentation and introduces standards of quality with presentation. xevrcyc - Performs ordering while maintaining inventory levels. Prepares annual budgets and monitors progress of budget plans - Recruits, interviews, hires and trains divisional staff as needed - Ensures the availability of all needed materials and equipment for efficient operation of the department/division - Adheres to and enforces all Six Flags and specific Park policies and procedures, including safety, attendance and EEO policies, and demonstrates commitment to customer service in all aspects of employment - Other duties may be assigned Qualifications: - At Least 21 Years of Age - High School Diploma or GED - 6 - 10 Years Culinary Experience - Ability to manage multiple facilities, foods and logistics distribution development - Knowledge of knives, major kitchen production equipment and bakery and pastry work - Basic computer skills, including Microsoft Outlook, Excel and Word - College or culinary training or extensive cooking and production experience - Ability to work nights, weekends and holiday periods to meet business needs - Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law - Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law

Hit Apply below to send your application for consideration Ensure that your CV is up to date, and that you have read the job specs first. Carowinds is seeking a talented and motivated Kitchen Manager to join our dynamic Food & Beverage team. Serving as the park's Sous Chef, this position plays a key leadership role in supporting the culinary operations across the park's diverse dining venues, catering events, and seasonal festivals. Reporting directly to the Executive Chef, the Kitchen Manager (Sous Chef) will assist in overseeing daily kitchen operations, ensuring the highest standards of food quality, safety, and presentation. This role supports the development and execution of innovative menus, staff training, and operational excellence that enhance the guest dining experience throughout the park. The ideal candidate is a hands-on culinary professional with strong leadership skills, a passion for food, and the ability to thrive in a high-volume, fast-paced environment. Working collaboratively with the culinary leadership team, the Sous Chef will help lead a culture of consistency, creativity, and excellence that reflects Carowinds' commitment to exceptional guest service and memorable experiences. Benefits: * 3 weeks paid vacation (6 sick days, 8 paid holidays) * Several medical coverage options to fit your needs best * 401K match * FREE entry to ALL our parks and water parks! Perks: * Complimentary tickets for friends and family * Discounts on food and park merchandise * Full-time and part-time employee events and gatherings Responsibilities: - Ensures standards of quality and presentation are met for all locations, while controlling production, waste and spoilage - Creates and manages schedule based on budgeted attendance and business needs - Ensures that staff is well trained and follows all safety and sanitation standards, and in compliance will all local, state and federal laws - Develops and implements menu items, recipes and product presentation and introduces standards of quality with presentation. xevrcyc - Performs ordering while maintaining inventory levels. Prepares annual budgets and monitors progress of budget plans - Recruits, interviews, hires and trains divisional staff as needed - Ensures the availability of all needed materials and equipment for efficient operation of the department/division - Adheres to and enforces all Six Flags and specific Park policies and procedures, including safety, attendance and EEO policies, and demonstrates commitment to customer service in all aspects of employment - Other duties may be assigned Qualifications: - At Least 21 Years of Age - High School Diploma or GED - 6 - 10 Years Culinary Experience - Ability to manage multiple facilities, foods and logistics distribution development - Knowledge of knives, major kitchen production equipment and bakery and pastry work - Basic computer skills, including Microsoft Outlook, Excel and Word - College or culinary training or extensive cooking and production experience - Ability to work nights, weekends and holiday periods to meet business needs - Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law - Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law

Hit Apply below to send your application for consideration Ensure that your CV is up to date, and that you have read the job specs first. Carowinds is seeking a talented and motivated Kitchen Manager to join our dynamic Food & Beverage team. Serving as the park's Sous Chef, this position plays a key leadership role in supporting the culinary operations across the park's diverse dining venues, catering events, and seasonal festivals. Reporting directly to the Executive Chef, the Kitchen Manager (Sous Chef) will assist in overseeing daily kitchen operations, ensuring the highest standards of food quality, safety, and presentation. This role supports the development and execution of innovative menus, staff training, and operational excellence that enhance the guest dining experience throughout the park. The ideal candidate is a hands-on culinary professional with strong leadership skills, a passion for food, and the ability to thrive in a high-volume, fast-paced environment. Working collaboratively with the culinary leadership team, the Sous Chef will help lead a culture of consistency, creativity, and excellence that reflects Carowinds' commitment to exceptional guest service and memorable experiences. Benefits: * 3 weeks paid vacation (6 sick days, 8 paid holidays) * Several medical coverage options to fit your needs best * 401K match * FREE entry to ALL our parks and water parks! Perks: * Complimentary tickets for friends and family * Discounts on food and park merchandise * Full-time and part-time employee events and gatherings Responsibilities: - Ensures standards of quality and presentation are met for all locations, while controlling production, waste and spoilage - Creates and manages schedule based on budgeted attendance and business needs - Ensures that staff is well trained and follows all safety and sanitation standards, and in compliance will all local, state and federal laws - Develops and implements menu items, recipes and product presentation and introduces standards of quality with presentation. xevrcyc - Performs ordering while maintaining inventory levels. Prepares annual budgets and monitors progress of budget plans - Recruits, interviews, hires and trains divisional staff as needed - Ensures the availability of all needed materials and equipment for efficient operation of the department/division - Adheres to and enforces all Six Flags and specific Park policies and procedures, including safety, attendance and EEO policies, and demonstrates commitment to customer service in all aspects of employment - Other duties may be assigned Qualifications: - At Least 21 Years of Age - High School Diploma or GED - 6 - 10 Years Culinary Experience - Ability to manage multiple facilities, foods and logistics distribution development - Knowledge of knives, major kitchen production equipment and bakery and pastry work - Basic computer skills, including Microsoft Outlook, Excel and Word - College or culinary training or extensive cooking and production experience - Ability to work nights, weekends and holiday periods to meet business needs - Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law - Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law

Hit Apply below to send your application for consideration Ensure that your CV is up to date, and that you have read the job specs first. Carowinds is seeking a talented and motivated Kitchen Manager to join our dynamic Food & Beverage team. Serving as the park's Sous Chef, this position plays a key leadership role in supporting the culinary operations across the park's diverse dining venues, catering events, and seasonal festivals. Reporting directly to the Executive Chef, the Kitchen Manager (Sous Chef) will assist in overseeing daily kitchen operations, ensuring the highest standards of food quality, safety, and presentation. This role supports the development and execution of innovative menus, staff training, and operational excellence that enhance the guest dining experience throughout the park. The ideal candidate is a hands-on culinary professional with strong leadership skills, a passion for food, and the ability to thrive in a high-volume, fast-paced environment. Working collaboratively with the culinary leadership team, the Sous Chef will help lead a culture of consistency, creativity, and excellence that reflects Carowinds' commitment to exceptional guest service and memorable experiences. Benefits: * 3 weeks paid vacation (6 sick days, 8 paid holidays) * Several medical coverage options to fit your needs best * 401K match * FREE entry to ALL our parks and water parks! Perks: * Complimentary tickets for friends and family * Discounts on food and park merchandise * Full-time and part-time employee events and gatherings Responsibilities: - Ensures standards of quality and presentation are met for all locations, while controlling production, waste and spoilage - Creates and manages schedule based on budgeted attendance and business needs - Ensures that staff is well trained and follows all safety and sanitation standards, and in compliance will all local, state and federal laws - Develops and implements menu items, recipes and product presentation and introduces standards of quality with presentation. xevrcyc - Performs ordering while maintaining inventory levels. Prepares annual budgets and monitors progress of budget plans - Recruits, interviews, hires and trains divisional staff as needed - Ensures the availability of all needed materials and equipment for efficient operation of the department/division - Adheres to and enforces all Six Flags and specific Park policies and procedures, including safety, attendance and EEO policies, and demonstrates commitment to customer service in all aspects of employment - Other duties may be assigned Qualifications: - At Least 21 Years of Age - High School Diploma or GED - 6 - 10 Years Culinary Experience - Ability to manage multiple facilities, foods and logistics distribution development - Knowledge of knives, major kitchen production equipment and bakery and pastry work - Basic computer skills, including Microsoft Outlook, Excel and Word - College or culinary training or extensive cooking and production experience - Ability to work nights, weekends and holiday periods to meet business needs - Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law - Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law

The 5 Spot Midtown is Seeking an Exceptional, Experienced Kitchen Manager to lead the Heart-of-House team of a fast-paced kitchen in a fast-casual neighborhood restaurant with bar program. This location requires a strong management team willing to run the restaurant as if it were their own. Your General Manager and Senior Management team will empower you to do so by giving you the tools and support you'll need to be successful! You bring the passion-we'll provide the path! Our ideal management candidate is passionate about hospitality and driven to build a long-term career in the industry. At our core, we believe in developing our team from within, offering the tools, training, and support needed to build lasting careers. If you're looking for a meaningful career path, are committed to exceptional guest service, and have the desire to lead and inspire, we want to hear from you. Why should you join us? Here's what sets us apart. We offer: a positive, safe work environment with zero tolerance for harassment of any kind. highly competitive pay with the opportunity for quarterly bonuses based on benchmarks that YOU control as the Kitchen Manager/Chef. a 401K with company match. highly subsidized major medical coverage for our management team. additional insurance options to include but not limited to dental, vision, accidental, short-term disability insurance an excellent work/life balance. free shift meals. free mental healthcare for all employees through a partnership with Heads Up Guidance Services in Savannah. paid time off a seat at the decision-making table for all members of our management team. We believe that a happy, healthy team member is a better, more productive team member. We strive to help every employee in our company reach this goal! Our focus is on the overall experience of the customer as well as the work environment of our team. This requires a commitment to empowering staff to go above and beyond expectations. With an emphasis on quality products, creative, comfortable atmospheres and an unwavering commitment to personal service, The 5 Spot strives to excel on all levels. If this sounds like an environment in which you could thrive, we want you to become part of our team! Job Summary: Directly responsible for all kitchen functions, including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control, sanitation and cleanliness. Ensure that overall goals are attained, including high levels of employee retention, guest service and satisfaction and food quality. Kitchen Manager duties will include, but are not limited to: Knowledge and promotion of The 5 Spot culture and brand. Ensure that all company policies, procedures, standards, guidelines, and training programs are followed and completed on a timely basis. Maintaining and contributing to a safe and respectful working environment for both staff and customers through proper staff training, using proper food handling skills and following all federal, state, county and municipal workplace health, safety and labor guidelines. Supporting the actions and decisions of Management. Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards. Supervise and participate in kitchen cleaning. Control inventories of food, equipment, and smallwares and report shortages to Management. Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards. Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. Arrange for equipment maintenance and repairs when necessary. Coordinate a variety of services, such as waste removal and pest control. Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. Responsible for performing mock health inspections on a regular basis. Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. Check and maintain proper food holding and refrigeration temperature control points. Provide safety training in first aid, CPR, lifting and carrying objects and handling hazardous materials. Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. Perform personnel actions, such as hiring and terminating staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules, evaluating workers and work procedures to ensure quality standards and service. Prepare and administer positive employee feedback and disciplinary measures and perform employee performance appraisals on a timely basis. Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees. Continually strive to develop kitchen staff in all areas of managerial and professional development. Schedule labor as required by anticipated business activity while ensuring that all kitchen positions are staffed when and as needed and labor cost objectives are met. Analyze operational problems and implement creative solutions to areas of potential improvement. Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related tasks. Attend all scheduled employee meetings and offer suggestions for improvement. Fill in for fellow employees where needed to ensure guest service standards and efficient operations. Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures. Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. Job Requirements. The ideal candidate will have: We feel that drive, determination and desire to be part of a strong team are more important than years served. If you have heart of house experience in any level of management and feel you are ready to become a KM, reach out to us regardless of your previous job titles. The ability to manage a team. The availability to work mornings, weekends, and holidays. Reliable transportation. Excellent basic mathematical skills. Excellent verbal communication skills. Excellent interpersonal, organizational and problem-solving skills. Exceptional self-discipline. The ability to think on your feet and act intuitively. The ability to stand on your feet for 8 hours, lift up to 50 lbs., bend and reach. Stamina and availability to work 50 to 60 hours per week (though working that many hours per week would be very rare and would only occur in the event that your kitchen is understaffed or improperly staffed. We will give you the autonomy to control both of those things.) Compensation: $55,000 - $65,000, dependent upon experience GLGSAV is a collective body of hospitality-based businesses - The 5 Spot Midtown, b. Matthew's Eatery, The 5 Spot Sandfly, Abe's on Lincoln and The 5 Spot Richmond Hill. Serving delicious, approachable food and drinks in uniquely beautiful, family-friendly atmospheres with exceptional guest service is our specialty!

The 5 Spot Midtown is Seeking an Exceptional, Experienced Kitchen Manager to lead the Heart-of-House team of a fast-paced kitchen in a fast-casual neighborhood restaurant with bar program. This location requires a strong management team willing to run the restaurant as if it were their own. Your General Manager and Senior Management team will empower you to do so by giving you the tools and support you'll need to be successful! You bring the passion-we'll provide the path! Our ideal management candidate is passionate about hospitality and driven to build a long-term career in the industry. At our core, we believe in developing our team from within, offering the tools, training, and support needed to build lasting careers. If you're looking for a meaningful career path, are committed to exceptional guest service, and have the desire to lead and inspire, we want to hear from you. Why should you join us? Here's what sets us apart. We offer: a positive, safe work environment with zero tolerance for harassment of any kind. highly competitive pay with the opportunity for quarterly bonuses based on benchmarks that YOU control as the Kitchen Manager/Chef. a 401K with company match. highly subsidized major medical coverage for our management team. additional insurance options to include but not limited to dental, vision, accidental, short-term disability insurance an excellent work/life balance. free shift meals. free mental healthcare for all employees through a partnership with Heads Up Guidance Services in Savannah. paid time off a seat at the decision-making table for all members of our management team. We believe that a happy, healthy team member is a better, more productive team member. We strive to help every employee in our company reach this goal! Our focus is on the overall experience of the customer as well as the work environment of our team. This requires a commitment to empowering staff to go above and beyond expectations. With an emphasis on quality products, creative, comfortable atmospheres and an unwavering commitment to personal service, The 5 Spot strives to excel on all levels. If this sounds like an environment in which you could thrive, we want you to become part of our team! Job Summary: Directly responsible for all kitchen functions, including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control, sanitation and cleanliness. Ensure that overall goals are attained, including high levels of employee retention, guest service and satisfaction and food quality. Kitchen Manager duties will include, but are not limited to: Knowledge and promotion of The 5 Spot culture and brand. Ensure that all company policies, procedures, standards, guidelines, and training programs are followed and completed on a timely basis. Maintaining and contributing to a safe and respectful working environment for both staff and customers through proper staff training, using proper food handling skills and following all federal, state, county and municipal workplace health, safety and labor guidelines. Supporting the actions and decisions of Management. Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards. Supervise and participate in kitchen cleaning. Control inventories of food, equipment, and smallwares and report shortages to Management. Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. Arrange for equipment maintenance and repairs when necessary. Coordinate a variety of services, such as waste removal and pest control. Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. Responsible for performing mock health inspections on a regular basis. Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. Check and maintain proper food holding and refrigeration temperature control points. Provide safety training in first aid, CPR, lifting and carrying objects and handling hazardous materials. Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. Perform personnel actions, such as hiring and terminating staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules, evaluating workers and work procedures to ensure quality standards and service. Prepare and administer positive employee feedback and disciplinary measures and performing employee performance appraisals on a timely basis. Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees. Continually strive to develop kitchen staff in all areas of managerial and professional development. Schedule labor as required by anticipated business activity while ensuring that all kitchen positions are staffed when and as needed and labor cost objectives are met. Analyze operational problems and implement creative solutions to areas of potential improvement. Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related tasks. Attend all scheduled employee meetings and offer suggestions for improvement. Fill-in for fellow employees where needed to ensure guest service standards and efficient operations. Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures. Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. Job Requirements. The ideal candidate will have: We feel that drive, determination and desire to be part of a strong team are more important than years served. If you have heart of house experience in any level of management and feel you are ready to become a KM, reach out to us regardless of your previous job titles. The ability to manage a team. The availability to work mornings, weekends, and holidays. Reliable transportation. Excellent basic mathematical skills. Excellent verbal communication skills. Excellent interpersonal, organizational and problem-solving skills. Exceptional self-discipline. The ability to think on your feet and act intuitively. The ability to stand on your feet for 8 hours, lift up to 50 lbs., bend and reach. Stamina and availability to work 50 to 60 hours per week (though working that many hours per week would be very rare and would only occur in the event that your kitchen is understaffed or improperly staffed. We will give you the autonomy to control both of those things.) Compensation: $55,000 - $65,000, dependent upon experience GLGSAV is a collective body of hospitality-based businesses - The 5 Spot Midtown, b. Matthew's Eatery, The 5 Spot Sandfly, Abe's on Lincoln and The 5 Spot Richmond Hill. Serving delicious, approachable food and drinks in uniquely beautiful, family-friendly atmospheres with exceptional guest service is our specialty!

As the Kitchen Manager, you'll oversee back-of-house staff and food preparation for concessions and inhouse catering. You'll work closely with the Manager of Food & Beverage to execute business strategies across operations, budgeting, sales, and culinary excellence. In our fast-paced, live-entertainment venue, you'll lead a team to balance speed, quality, and exceptional service, leveraging your culinary expertise, business acumen, and commitment to teamwork to deliver exceptional guest experiences. * Lead daily culinary operations. Coordinate with the Food & Beverage Manager and events team to produce in-house catering and special event menus. * Manage staffing for concession and event kitchens. Schedule staff to align with labor budgets while ensuring exceptional guest experience. Work with F&B leadership to implement the training program. Manage timekeeping processes for hourly staff. * Train culinary team on proper preparation, cooking, presentation and storage. Provide training in the operation and cleaning of kitchen equipment, ensuring the highest levels of safety and sanitation. * Manage third-party or contract staff within the kitchen, ensuring adherence to company standards or food safety, hygiene, and operations. Provide clear guidance and supervision to maintain workflow, uphold quality, and foster collaboration between in-house and external staff. * Oversee proper maintenance, cleaning, and operation of kitchen, concession areas, and service equipment, ensuring the highest levels of safety, sanitation, and regulatory compliance. * Manage purchasing and inventory for food, beverage and non-food products to meet current menu and volume demands. Process invoices accurately and promptly. * Ensure compliance with inventory policies and procedures, including ordering, receiving, storing, tracking, and documentation. Conduct regular and periodic inventory counts in coordination with accounting. * Ensure exceptional guest service through proactive engagement. Respond to complaints, taking appropriate actions to turn dissatisfied guests into return guests. * Perform all kitchen functions, including food preparation, sanitation, and receiving. Instruct cooks and other workers in the preparation, cooking, and presentation of food. Uphold menu and recipes to standards as defined by culinary leadership and company SOPs. * Model company issued steps of service. Communicate and uphold corporate policies, safety and security procedures, and brand SOPs. Participate in annual company audits. * Perform other duties as assigned. Education * High school diploma or equivalent required * Degree in Hospitality or Culinary preferred Experience * 3+ years' restaurant culinary experience required * Special event catering experience preferred * Experience with fiscal management and revenue enhancement Knowledge, Skills and Abilities * Effective interpersonal, verbal, and written communication skills * Strong leadership skills with a focus on coaching, development, and clear communication of expectations * Analytical and problem-solving skills with the ability to proactively identify and recommend solutions * Proficient with Microsoft Office applications and fluent with retail POS system functionality * Able to work a flexible schedule, including evenings, weekends, and holidays, to support business needs Licenses / Certifications * Certified Food Safety Manager certification required within 90 days of hire * Valid driver's license with satisfactory driving record required Physical Requirements Speak and hear to communicate with guests and use both near and distance vision for operating the POS system. Stand and walk for extended periods, including on uneven surfaces and while carrying items. Frequently climb stairs throughout the venue. Regularly lift/carry up to 50 lbs., and frequently sit, kneel, bend, and reach to move goods. Continually use gross motor skills with frequent use of bi-manual dexterity and fine motor skills for computer use. Working Conditions Restaurant kitchen environment, indoors and outdoors, subject to both kitchen and customer areas and in close proximity to others and elevated noise levels.

The Kitchen Manager is primarily responsible for overseeing the operations of the Urban Air Café and guiding the performance of Team Members. This is a practical, hands-on role, with much of the working hours spent in the kitchen and service area, cooking, preparing and serving food. S/he must work fast with a sense of urgency, while being friendly to guests and supportive of the Team. RESPONSIBILITIES Support the proper execution of all processes, systems and standards Ensure all deliveries are received correctly and logged Maintain effective inventory control, storage, and rotation to minimize wastage Manage the Café Team, ensuring they always work to the expected standards Adhere to scheduled shifts and is willing to stay beyond when business or circumstances dictate Train Café staff in preparing the full menu and the front of house staff in preparing drinks and ready-to-eat foods to the consistently high standard required Set a high standard and good example for Café staff regarding punctuality, attendance and attitude and ensure these standards are always maintained Set a high standard and good example for Café staff regarding cleanliness and hygiene, including a regular deep clean schedule Maintain a clear, well-organized and easy-to-access Café Handle guest concerns regarding the Café Participate in regular staff meetings and training as and when required Other duties as tasked by General Manager QUALIFICATIONS Minimum of high school diploma or equivalent required, some college preferred Minimum of two (2) years' previous F&B experience (quick Service and/or restaurant experience) 1-3 years' management experience in the hospitality field preferred Must have a current ServSafe or similar Food Handling Certification, or be willing to attain within the first 30 days of employment ADDITIONAL REQUIREMENTS Ability to lead, motivate and empower Team Members Ability to align Team Members with Urban Air culture by balancing seriousness and having fun Ability to take initiative Excellent interpersonal and communication skills Ability to recognize problems and problem-solve Ability to set goals and convert plans into action Ability to see patterns in performance and strategize solutions Exercise good judgment in decision making Open to feedback and self-improvement Ability and willingness to hold oneself accountable for high personal standards of conduct and professionalism Serve as a role model by demonstrating and upholding Urban Air policies and standards PHYSICAL REQUIREMENTS Work days, nights, and/or weekends as required Work in noisy, fast-paced environment with distracting conditions Move about facility and stand for long periods of time Lift and carry up to 30 pounds If this is you, apply now! The above statements are intended to describe the general nature and level of work being performed by individuals assigned to this job. They are not intended to be an exhaustive list of all responsibilities, duties, and skills. ABOUT URBAN AIR ADVENTURE PARKS Urban Air is the preeminent indoor adventure park and the market leader in location-based entertainment. The Dallas-based entertainment company pioneered the adventure park concept and is the largest adventure park operator in the world. Urban Air's purpose is to help kids have fun and aim higher, achieving those things that they never thought they could do. Urban Air Cordova is an equal opportunity employer.

The Kitchen Manager is primarily responsible for overseeing the operations of the Urban Air Café and guiding the performance of Team Members. This is a practical, hands-on role, with much of the working hours spent in the kitchen and service area, cooking, preparing and serving food. S/he must work fast with a sense of urgency, while being friendly to guests and supportive of the Team. RESPONSIBILITIES * Support the proper execution of all processes, systems and standards * Ensure all deliveries are received correctly and logged * Maintain effective inventory control, storage, and rotation to minimize wastage * Manage the Café Team, ensuring they always work to the expected standards * Adhere to scheduled shifts and is willing to stay beyond when business or circumstances dictate * Train Café staff in preparing the full menu and the front of house staff in preparing drinks and ready-to-eat foods to the consistently high standard required * Set a high standard and good example for Café staff regarding punctuality, attendance and attitude and ensure these standards are always maintained * Set a high standard and good example for Café staff regarding cleanliness and hygiene, including a regular deep clean schedule * Maintain a clear, well-organized and easy-to-access Café * Handle guest concerns regarding the Café * Participate in regular staff meetings and training as and when required * Other duties as tasked by General Manager QUALIFICATIONS * Minimum of high school diploma or equivalent required, some college preferred * Minimum of two (2) years' previous F&B experience (quick Service and/or restaurant experience) * 1-3 years' management experience in the hospitality field preferred * Must have a current ServSafe or similar Food Handling Certification, or be willing to attain within the first 30 days of employment ADDITIONAL REQUIREMENTS * Ability to lead, motivate and empower Team Members * Ability to align Team Members with Urban Air culture by balancing seriousness and having fun * Ability to take initiative * Excellent interpersonal and communication skills * Ability to recognize problems and problem-solve * Ability to set goals and convert plans into action * Ability to see patterns in performance and strategize solutions * Exercise good judgment in decision making * Open to feedback and self-improvement * Ability and willingness to hold oneself accountable for high personal standards of conduct and professionalism * Serve as a role model by demonstrating and upholding Urban Air policies and standards PHYSICAL REQUIREMENTS * Work days, nights, and/or weekends as required * Work in noisy, fast-paced environment with distracting conditions * Move about facility and stand for long periods of time * Lift and carry up to 30 pounds If this is you, apply now! The above statements are intended to describe the general nature and level of work being performed by individuals assigned to this job. They are not intended to be an exhaustive list of all responsibilities, duties, and skills. ABOUT URBAN AIR ADVENTURE PARKS Urban Air is the preeminent indoor adventure park and the market leader in location-based entertainment. The Dallas-based entertainment company pioneered the adventure park concept and is the largest adventure park operator in the world. Urban Air's purpose is to help kids have fun and aim higher, achieving those things that they never thought they could do. Urban Air Cordova is an equal opportunity employer.

JOIN OUR HISTORIC TOURS OF AMERICA FAMILY at The Old Savannah Distillery The Culinary Manager is responsible for the overall operations of the back-of-house and kitchen areas, including managing the kitchen budget, purchasing, training employees, and maintaining sanitation and cleanliness. In addition, Culinary Managers ensure that the Old Savannah Distillery culinary standards are upheld: the food looks good and is cooked properly, the proportions are correct, and it is cooked and served quickly. The Culinary Manager supports the senior leadership in upholding all brand standards and core values while meeting or exceeding Old Savannah Distillery's business objectives. The Old Savannah Distillery's mission is to honor the spirit of Savannah by serving scratch-crafted Southern fare, celebrating heritage through every plate, and welcoming guests with warm hospitality in a place where history and flavor meet. Employee Benefits Competitive pay and paid training: $60K - $70k per year All FT Employees are eligible for paid vacation time, as well as company sponsored health and wellness plans All FT, PT and Seasonal employees are eligible for: paid sick time, 401K plan with company matching*, fun and upbeat work environment with various award and recognition celebrations throughout the year, First Stop Health - 24 hr. access to doctor by phone or computer for employee and their dependents (Employer pays 100%), discounts in retail stores and free admission to all company attractions Operating tours, attractions and retail in Boston, Charleston, Key West, Nashville, San Antonio, San Diego, St. Augustine, Savannah, and Washington, DC since 1980! Start your new Career with Us Today! *Eligibility requirements may apply Essential Functions Work with the budget to control food costs and avoid food shortages. Maintain accurate inventory records. Recommend Appropriate actions based on inventory reporting results. Estimate amounts and costs of required supplies, such as food ingredients. Meet with sales representatives to negotiate price, set delivery schedule, and order supplies. Check the quantity and quality of received products. Execute established food standards for overall guest satisfaction that meet or exceed brand standards. With the management team, develop menus, create daily and weekly specials, develop special menus for functions, and determine portion sizes. Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs. Meet with guests to discuss menus for special occasions such as weddings, parties, or banquets. Required Knowledge, Skills, and Abilities Ability to work independently over long periods of time and in groups within the scope of established rules and regulations. Ability to create menus, understand recipes, and manage food costs. Strong knowledge of menu planning software, inventory management software, recipe cost control software, and point-of-sale software. Must know administrative and clerical procedures and systems such as word processing and emails, creating worksheets/spreadsheets, inputting and retrieving data from a computer, managing files and records, and other office procedures and terminology. Strong leadership and interpersonal skills Qualifications Minimum 10 years of experience in the hospitality industry inclusive of restaurant culinary operations. Possess all local food management and safety certifications Other Requirements Must pass pre-employment MVR/background check and substance abuse testing Have a passion for helping people and making their Savannah experience a memorable one. Maintain necessary mandated food and drink certifications.

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 Catering Manager provides support and assistance with Catering activities as well providing assistance to the Special Events managers in the profitable management of Special Events operations, as needed. The Catering Manager will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer. The Catering Manager will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. The Catering Manager will provide oversight and resolution responsibility for employee performance issues. The Catering Manager must provide a high level of event oversight, technical proficiency and operational/personnel support to ensure the smooth running of any assigned event. A critical function of the Catering Manager will be to actively mentor, train and help employees and volunteers meet company quality standards. The employee must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, self-direction and strong technical (computer and POS) aptitude required. This role pays an annual salary of $50,000-$60,000 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 November 28, 2025. Responsibilities Assists in the overall effective management of 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 management immediately. Provides on-going direction, supervision and mentoring to hourly event staff. Monitor product quality and ensure high level of guest service. Assists in troubleshooting technical problems with Point of Sale Systems, from both a hardware and software perspective. Assists in vault opening, closing and balancing, as necessary. Generates event employee schedules and verifies employee time as required. Assist in the on-going training, development, mentoring and supervision of hourly employees, as directed by department managers; responsible for completing documentation of employee performance and attendance issues in accordance with company policy and practice. Assist in the management of catered events from set-up to tear down, including handling all communication with hourly staff, culinary staff and guests. Qualifications Associate's degree (A.A.) or equivalent from two-year College or technical school; or six months to one year related experience and/or training; or equivalent combination of education and experience. Three to five (3-5) years of experiefcne in catering or consessions Concessions Manager Certificate from the National Association of Concessionaires. Nationally recognized, advanced food service sanitation training course certification. Familiar with inventory cost control and menu planning. Basic computer proficiency: E-mail, Excel, Word, Outlook, Schedule+. Working knowledge of Point of Sale and timekeeping systems. Cash handling abilities; basic math skills including significant number manipulation. Ability to work a variable work schedule (including evenings and weekends, as required), depending upon event and business requirements. Good verbal and written communication skills. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

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 Kitchen Supervisor is responsible for serving guests quality food and beverage following the company's standard recipes. The Kitchen Supervisor will prepare and cook meats, soups and sauces and supervise all other aspects of the food and beverage operation. The Kitchen Supervisor is responsible for the training of all kitchen staff. The Kitchen Supervisor must maintain excellent attendance and be available to work events as scheduled per business need. This role pays an hourly rate of $19 - $22 Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching. This position will remain open until November 7, 2025. Responsibilities Responsible for coordinating and supervising the work of kitchen staff. Displays knowledge of culinary preparation skills and teaches others proper preparation and food presentation. Assists in the control of food and labor costs. Conducts regular inspections of all locations to assure cleanliness and maintenance meet company standards. Assists with monthly inventory. Responsible for providing high quality, fresh food products in a timely manner for delivery to guests. Prepares hot and cold foods following company recipes and portioning requirements. Participates as a team player with specific responsibilities as related to preparation, excellent service and delivery of product. Responsible for reporting any maintenance required for kitchen equipment. Maintains sanitation, health and safety standards in work areas. Responsible for observing and testing foods to ensure proper cooking. Responsible for portioning, arranging and garnishing food plates for delivery to guests. Responsible for consulting with Executive Chef and Sous Chef to plan menus and estimate expected food consumption. Must show demonstrated ability to meet the company standard for excellent attendance. Qualifications Professional training through a culinary education or working in a fast-paced fine dining restaurant/catering facility required. Previous experience working in a supervisory capacity in a kitchen required. Ability to supervise kitchen staff. Able to operate standard kitchen equipment to including the broiler, steamer, convection oven, mixer, meat slicer and chef knife. Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment. Ability to speak, read and write in English. Ability to work well in a team-oriented, fast-paced, event-driven environment. Possess valid food handling certificate if required by state and federal regulations. 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.

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview The Kitchen Supervisor is responsible for serving guests quality food and beverage following the company's standard recipes. The Kitchen Supervisor will prepare and cook meats, soups and sauces and supervise all other aspects of the food and beverage operation. The Kitchen Supervisor is responsible for the training of all kitchen staff. The Kitchen Supervisor must maintain excellent attendance and be available to work events as scheduled per business need. This role pays an hourly rate of $19 - $22 Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching. This position will remain open until November 7, 2025. Responsibilities Responsible for coordinating and supervising the work of kitchen staff. Displays knowledge of culinary preparation skills and teaches others proper preparation and food presentation. Assists in the control of food and labor costs. Conducts regular inspections of all locations to assure cleanliness and maintenance meet company standards. Assists with monthly inventory. Responsible for providing high quality, fresh food products in a timely manner for delivery to guests. Prepares hot and cold foods following company recipes and portioning requirements. Participates as a team player with specific responsibilities as related to preparation, excellent service and delivery of product. Responsible for reporting any maintenance required for kitchen equipment. Maintains sanitation, health and safety standards in work areas. Responsible for observing and testing foods to ensure proper cooking. Responsible for portioning, arranging and garnishing food plates for delivery to guests. Responsible for consulting with Executive Chef and Sous Chef to plan menus and estimate expected food consumption. Must show demonstrated ability to meet the company standard for excellent attendance. Qualifications Professional training through a culinary education or working in a fast-paced fine dining restaurant/catering facility required. Previous experience working in a supervisory capacity in a kitchen required. Ability to supervise kitchen staff. Able to operate standard kitchen equipment to including the broiler, steamer, convection oven, mixer, meat slicer and chef knife. Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment. Ability to speak, read and write in English. Ability to work well in a team-oriented, fast-paced, event-driven environment. Possess valid food handling certificate if required by state and federal regulations. 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.

Job Description Back of House Manager Stars and Strikes Family Entertainment Center is seeking an experienced Back-of-House (Kitchen) Manager who is ready to be part of a high volume, fast-paced restaurant in a growing company. Our Kitchen Crew creates a variety of delicious dishes from our full restaurant and catering menus. View our menu on *************************** The ideal candidate will know how to manage a large Kitchen Crew, understand back-of-house operations, and have the background to manage food and labor costs. We are looking for someone with a knowledge of food safety standards, an ability to enforce hygiene and sanitation practices and someone who will adhere to all county and company food and safety regulations. This individual will be in charge of creating unforgettable guest dining experiences; someone who is passionate excellent culinary cuisine is who we are looking for! Why Join Our Team? We are a family-owned business and consider our team members part of our family We equip team members to achieve their career dreams at Stars and Strikes and provide training to do so With our continued expansion throughout the Southeast, there are many opportunities for advancement within the company We encourage team members to have fun while they work We provide opportunities for all team members to give back to the community We are a community who live out our core values: Respect at All Times, Listen to Others, Exceptional Guest Service, Sharing in Success, Dedicated to Fun, Cleanliness Focused, and We Give Back What We're Looking For: Minimum of two years of restaurant experience Management and/or hospitality experience a plus Experience in managing COGS and labor ServSafe certified or able to complete certification Must be able to work weekends and holidays Core Competencies: People Leader: Develop Staff, Navigate Chaos, Motivate Others, Handle Conflict, Thrive in Ambiguity, Cultivate Excellent Guest Experiences Back of House Expert: Problem-Solver, Food Safety Experience, Hygiene and Sanitation Focused, Budget Proficiency, Efficient Food Preparation Key Responsibilities: Own Back-of-House/Kitchen Sanitation and Operations Hire, Train and Manage All Team Members Manage Inventory of Food and Beverage Handle Back-of-House Budget Additional Duties: Attend all Staff Meetings Comply with County Health Standards Stay Up to Date on Company's BOH Processes Train Team on Updated Processes and Specials Assist with Orientation and Onboarding New Staff Perks We Offer: Health & 401k Benefits Bonuses Paid-Time Off Daily Pay Free Bowling, Laser Tag & Gameplay! Be sure to follow us on Facebook, Instagram, Twitter, and LinkedIn to be informed of the dates for our upcoming hiring events. Stars and Strikes is an Equal Opportunity Employer. Powered by JazzHR WSpIN8rVDi