Kitchen Manager jobs at Stars and Strikes Family Entertainment Centers - 198 jobs

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 3lElpoSs62

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

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!

Job DescriptionPosition Description: We are looking for friendly folks like you to join our team! Metro Diner is known for warm, welcoming service, familiar faces, and award-winning food. At Metro Diner, simply delicious defines our food and 100% Guest Satisfaction is our main priority. We dont just speak about our culture we live and breathe it every day its who we are!Managers oversee and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation. We have:A great team thats waiting for you to join!A family-oriented business model Competitive benefits Paid vacation Long-term career growth You have:The people skills to ensure all Guests feel welcome and are given responsive, friendly and courteous service at all times The attention to detail to ensure all food and products are consistently prepared and served according to the restaurants recipes, portioning, cooking, and serving standardsA commitment to achieve company objectives in sales, service, quality, appearance of facility, sanitation, and cleanliness The willingness to learn and implement all policies, procedures, standards, specifications, guidelines, and training programs The ability to control cash and other receipts The capability to make employment and termination recommendations Willingness to work in a hands-on restaurant environment You might also have:Experience as a Manager in a fast-paced work environment The motivation to continually strive to support your team in all areas of professional development Working experience in preparing all required paperwork, forms, reports, and schedules Knowledge of scheduling labor by anticipated business activity Experience implementing corrective action in a prompt, fair, and consistent mannerA complete understanding of all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, Team Members, and Guests

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.

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.

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.

Job DescriptionPosition Description: We are looking for friendly folks like you to join our team! Metro Diner is known for warm, welcoming service, familiar faces, and award-winning food. At Metro Diner, simply delicious defines our food and 100% Guest Satisfaction is our main priority. We dont just speak about our culture we live and breathe it every day its who we are!Managers oversee and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation. We have:Flexible SchedulesBOH Shift Meals/FOH Meal DiscountsMeal Discounts for Friends/FamilyPaid Vacation (after 1 year) Competitive Benefits (after 1 year) Free Tele-Medicine through First Stop Health (after 1 year) Referral Bonus ($250 per referral, no limit) Perks at Work (over 30,000 discounts on purchases for travel, fitness, auto, event tickets & more) Long-term Career GrowthA great Team that is ready for you to join!You have:The people skills to ensure all Guests feel welcome and are given responsive, friendly and courteous service at all times The attention to detail to ensure all food and products are consistently prepared and served according to the restaurants recipes, portioning, cooking, and serving standardsA commitment to achieve company objectives in sales, service, quality, appearance of facility, sanitation, and cleanliness The willingness to learn and implement all policies, procedures, standards, specifications, guidelines, and training programs The ability to control cash and other receipts The capability to make employment and termination recommendations Willingness to work in a hands-on restaurant environment You might also have:Experience as a Manager in a fast-paced work environment The motivation to continually strive to support your team in all areas of professional development Working experience in preparing all required paperwork, forms, reports, and schedules Knowledge of scheduling labor by anticipated business activity Experience implementing corrective action in a prompt, fair, and consistent mannerA complete understanding of all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, Team Members, and Guests

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.

Andretti Indoor Karting & Games is seeking a Sous Chef to join the team! The Sous Chef will be responsible for the leadership of the Andretti Indoor Karting & Games Culinary department with a focus on staffing, scheduling & training of hourly staff, cost control, food quality standards, operational procedures, sanitation & cleanliness, health department compliance and staff motivation. KEY RESPONSIBILITIES * Lead the Culinary Department with integrity, purpose, and a commitment to excellence * Inspire and empower staff to consistently deliver exceptional, legendary service * Always support the Andretti Indoor Karting and Games Motto "Striving for Perfection; Achieving Excellence" * Help oversee daily, weekly, and monthly operations including food ordering, staffing, scheduling, cleanliness, organization, service timing, and product quality * Ensure all banquets, buffets, and event culinary offerings meet or exceed AIKG standards and specifications * Maintain full compliance with all environmental and health department regulations for food and beverage preparation and service * Assist in the development of Culinary Staff and Supervisors * Support staff training and employee relations initiatives * Foster and maintain high morale among Culinary Staff * Actively participate in the recruitment and retention of staff * Assist with labor and food cost management to align with budgetary goals * Ensure site inspections meet or exceed acceptable standards * Maintain organization and cleanliness in all food storage, kitchen, and food service areas * Collaborate with the Sales Department to ensure proper scheduling and planning for events * Oversee, maintain, and inventory all Culinary Department equipment Andretti Indoor Karting & Games - Speed out of the pits and let AIKG be the racetrack for your winning Management Career! Andretti Indoor Karting & Games (AIKG) is a rapidly growing Family Entertainment company. Our locations feature high-speed, high-tech indoor Karting on multilevel tracks, multi-player immersive Virtual Reality Simulators, Arcade fun, and amazing restaurants & event spaces featuring scratch cocktails and culinary creations crafted in our kitchens. Benefits Include: * Sous Chef competitive salary range * AIKG has the BEST staff, so managers work with and lead motivated professionals! * Personal/Family Medical, Dental & Vision Insurance Coverage * $1200 company paid Health Savings Account * Vacation and Sick time accrued during the first year * 401k retirement program with generous company match * $25K Company provided Life Insurance * Company provided Short-Term and Long-Term Disability Insurance * Accident, Critical Illness and Voluntary Life Insurance Sous Chef Qualifications Required: * Experience leading high-volume kitchens * Strong written & verbal communication skills * High School Diploma or equivalent * Strong organizational skills * Work varying days, nights, holidays and weekends * Eligible to work in the United States * At least 18 years of age Preferred and great to have: * 2+ years of Kitchen experience in a high-volume environment * 2+ years of private event experience * Experience working with an event sales team * Experience with banquets and/or events strongly preferred * HACCP or Serv-Safe food safety trained and certificate * Bi-lingual * Proven leadership and team skills; ability to motivate and manage all levels of staff * Strong training and development background * Strong knowledge of cost controls Physical Requirements The physical demands described are representative of those that must be met by an Andretti Associate to successfully perform the essential functions of their job. Reasonable accommodations will be made to enable individuals with disabilities to perform the essential functions. * Walk or stand for extended periods of time * The ability to communicate quickly and accurately * Must be able to lift up to 15 lbs on a regular basis * Perform functions which require organization, bending, reaching, turning, lifting, climbing and occasional stocking up to 50lbs * The work environment may include bright, dim or flashing lights and loud sounds * Requires manual dexterity to use and operate all necessary equipment * Be able to understand, follow and maintain safety standards at all times

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 $23.00-$25.00 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 January 2, 2026. 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.

Kitchen Supervisor Oversee daily culinary kitchen operations and back/heart of house areas. Supervises, trains, and coordinates activities of kitchen team members. Responsibilities Has responsibility for all kitchen-related tasks, including opening and closing, turning equipment on and off, checking for equipment operability, conducting food safety walkthroughs, monitoring team member check-ins, and maintaining a clean and safe work area. Assists Kitchen Management with inventory, preparation, presentation, safety, and sanitation in a theater/restaurant kitchen. Ensures quality expectations are met in food preparation and presentation; focuses on motivating cooks to prepare menu items in a consistent manner. Supervises daily operations, including cleanliness, R&M, organization, and side work, and ensures team members meet kitchen goals and objectives daily. Trains kitchen staff and demonstrate safety techniques to prevent damage and injury. Ensures timely reporting of equipment repairs and team member injuries or issues to Kitchen Management. Performs other duties as assigned or requested.

Description Now Hiring: Kitchen Lead Summerville, SC Full-Time | Leadership Opportunity | Competitive Pay + Benefits Do you love great food and have a passion for leading a high-energy kitchen team? Bistro @ BlueWater is looking for a Kitchen Lead who can help drive daily food operations while ensuring every guest enjoys a fresh, high-quality experience. About the Role The Kitchen Lead is responsible for overseeing day-to-day kitchen operations within the Bistro. This role ensures that all food is prepared to standard, served safely, and presented consistently. The Kitchen Lead supports a culture of quality, cleanliness, teamwork, and guest satisfaction, while maintaining efficient use of labor and minimizing waste. Responsibilities Kitchen Operations & Standards Lead and support kitchen staff during assigned shifts. Ensure recipes, prep standards, and portion accuracy are consistently followed. Maintain communication with the front-counter team to ensure smooth service. Verify food safety checklists and temperature logs are completed properly. Labor & Productivity Execute labor plans and position team members effectively throughout the shift. Monitor breaks, shift coverage, and productivity levels. Communicate staffing needs and concerns to management. Food Quality & Waste Control Manage prep lists and rotation to ensure freshness and accuracy. Track waste daily; maintain and submit weekly waste logs. Support inventory checks and report shortages, spoilage, or discrepancies. Safety & Cleanliness Ensure a clean, organized, and health-code-compliant kitchen at all times. Oversee dishwashing, sanitization, and equipment cleanliness. Coach team members on safety and sanitation best practices. Team Leadership Assist with training new kitchen staff. Model teamwork, professionalism, and a positive attitude. Reinforce company standards and provide real-time coaching. Support promotion of seasonal/featured menu items. Provide feedback on product changes and new offerings. (Note: This is not intended to be a complete list of job functions. Responsibilities listed may be modified to fit business needs.) Why join the Bistro @ Bluewater? We're more than just a convenience stop-we're a vibrant part of the Charleston community with a commitment to great food, local spirit, and personal growth. As a Kitchen Lead, you'll have a chance to strengthen your culinary skills while helping build an energized, supportive team. Apply today and start your journey with a team that serves with pride and purpose. Equal Opportunity Statement Bluewater is an Equal Opportunity Employer. We do not discriminate based on race, color, religion, sex, national origin, age, disability, or any other protected status under applicable law. Requirements Employment is contingent upon successful completion of a background check. Must be 18 years of age or older. 1+ year experience in restaurant, foodservice, or kitchen leadership preferred. ServSafe certification or willingness to obtain one (preferred). Ability to work flexible hours, including early mornings, weekends, and holidays, and varied shifts. Able to stand for long periods, bend, reach, and lift up to 40 lbs. A strong work ethic and positive attitude are essential. Strong communication, organization, and multitasking skills. A desire to grow and succeed in a team-oriented environment. Salary Description $17-$18

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.

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