Kitchen manager jobs in Georgia - Page 10

Job Description Team Members At CAVA, we love what we do, and we try and make every day as fulfilling as the last. Our restaurants need team members to make the magic happen every day. Everyone matters and we’re here to celebrate your growth. We foster a culture built on five core values: • Positivity – Every one of us can change someone’s day for the better., • Transparency –We use transparency to help us make decisions through open dialogue, • Humility – We can always find ways to improve., • Fanaticism – We are passionate about the opportunity to turn every guest into a fanatic., • Thoughtfulness –We go above and beyond for our guests, our teams and communities. The Role: Team members are responsible for creating exceptional guest experiences for each customer, every time they walk through our doors. From greeting guests with genuine passion, to teaching customers about our menu and customizing for their personal preferences, to preparing top quality food in our open kitchens – our team members do it all. What You’ll Do • Enthusiastically educate guests about our menu and assemble orders as requested, • Keep the serving line, dining room, and restrooms clean and organized, • Follow recipes and procedures to maintain food quality and consistency, • Adhere to safety and sanitation procedures, • Restock stations and keep them clean and organized, • Ensure the overall cleanliness of the restaurant, • Deliver a delicious, unique, and memorable experience to each of our guests, • Put deliveries away, plus any additional duties assigned, • Ability to cross train across the restaurant to ensure rapid growth, • May stand for long periods of time and lift up to 50 pounds, • Must be able to bend and reach overhead often, • Must possess dexterity to handle tongs, pots/pans, and other equipment, • Must be comfortable working in temperatures ranging from hot to cold, • Must be comfortable working near open flames, • May be required to work in tight spaces, • Must maintain near constant communication with multiple people, • Close vision, distance vision, and peripheral vision is required, • Must be able to sit, squat and kneel occasionally, • Must be able to work in a constant state of alertness and safe manner, • Competitive pay, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!*, • 401k enrollment with CAVA contribution*, • Paid sick leave, parental leave, and community service leave*, • FREE CAVA Meal for every shift worked, • The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. Team Member | Culinary Leader | Kitchen Leader | Shift Leader | Cook | Prep Cook | Grill Cook | Prep Crew | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Crew Member | Host | Cashier | Line Cook | Server

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 timesThe 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 cleanlinessThe willingness to learn and implement all policies, procedures, standards, specifications, guidelines, and training programsThe ability to control cash and other receiptsThe capability to make employment and termination recommendationsWillingness to work in a hands-on restaurant environmentYou might also have:Experience as a Manager in a fast-paced work environmentThe motivation to continually strive to support your team in all areas of professional developmentWorking experience in preparing all required paperwork, forms, reports, and schedulesKnowledge of scheduling labor by anticipated business activityExperience 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

Job Description The Shift Leader is responsible for assisting the General Manager or Person In Charge (on duty) with management activities and duties. This role works with the Restaurant Management Team to ensure all activities are consistent with and supportive of the restaurant’s business plan and ensures all Crew Persons and Team Leaders are performing their job responsibilities and meeting expectations in all areas of their job description. ESSENTIAL FUNCTIONS May perform any or all of the following duties: • Consistently provides a quality product and customer service experience that delivers total customer satisfaction, • Strives to improve the skills and performance of all Crew Persons, • Supports efforts to maximize sales and profits and minimize controllable costs by assisting management and leading work shift activities, • Complies with all Company policies and procedures regarding business and personnel practices ▪ Models and encourages Company shared values, • Demonstrates oral and written communication skills; communicates effectively with various contacts (internal and external), • Attends training to remain current on industry trends, • Participates in company meetings, webinars and conference calls, • Performs other duties and/or special projects as assigned in response to changing business conditions and/or requirements POSITION QUALIFICATIONS/CORE COMPETENCIES • Must possess approximately two (2) to three (3) years of any combination of experience and/or education that demonstrates a commanding knowledge of restaurant management, • High School Diploma/General Equivalency Diploma (GED) required ▪ Must have excellent planning and time management skills, • Must have team building skills, • Must have investigative and problem solving skills, • Must have ability to troubleshoot cash handling problems, • Must have reliable personal transportation, a valid driver’s license and proof of insurance, • Must have a telephone or other reliable method of communicating with the restaurant. Must be accessible to meet the restaurant’s needs and maintains an open door policy, • Bi-lingual skills a plus, • Must display strong analytical and organizational skills and have the ability to identify and implement process improvement strategies with positive business results WORK ENVIRONMENT • Fast paced environment working with kitchen equipment in tight quarters PHYSICAL DEMANDS • Stand for long periods of time, • Bend and stoop, • Work around heat, • Able to lift 50 – 75 lbs. comfortably ▪ Work with various cleaning products Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c) We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionJob Description We are seeking a skilled and dedicated Culinary Manager to join our dynamic team at Hillstone. As a part of our management, you will play a crucial role in maintaining the highest standards of culinary excellence and ensuring a smooth and efficient kitchen operation. Newly selected managers will receive 8 weeks of rotational training on-site. Salary: $100,000-$110,000 Responsibilities: • Oversee daily kitchen operations, including food preparation, cooking, and plating to consistently deliver top-quality dishes., • Lead and motivate a team of culinary professionals, providing guidance, training, and support to ensure optimal performance and development, • Collaborate closely with the management team, ensuring all products meet our high standards of taste and presentation., • Monitor inventory levels, order supplies, and manage food costs to maintain budgetary targets while minimizing waste and ensuring freshness., • Implement and enforce health and safety standards, ensuring compliance with all relevant regulations and promoting a safe working environment., • Proven experience in hospitality or in a similar role, preferably in a high-volume restaurant environment, • Strong leadership skills with the ability to inspire and motivate a diverse team, • In-depth knowledge of culinary techniques, food safety regulations, and kitchen operations, • Excellent organizational and time management skills, with the ability to prioritize tasks and meet deadlines in a fast-paced environment, • Solid understanding of financial management principles, including budgeting, cost control, and inventory management, • Effective communication skills to liaise with team members, executive chef, and other departments, • Flexibility to work evenings, weekends, and holidays as required If you are passionate about culinary excellence, possess strong leadership abilities, and thrive in a fast-paced environment, we invite you to join our team. To learn more, visit our website, or read a featured profiles in Bon Appetit magazine and the NY Times: . Benefits: • paid vacation, • comprehensive medical plan, • dining creditQualifications Hillstone restaurants can be found across the nation, making relocation flexibility necessary. Additional Information All your information will be kept confidential according to EEO guidelines. The Hillstone Restaurant Group confirms each employee’s identity and authorization to work by participating in E-Verify.

Job Description We are seeking a skilled and motivated Kitchen Manager to help oversee the culinary team at a fun Casual Dining restaurant. As the Kitchen Manager, you will play a crucial role in ensuring efficient kitchen operations, maintaining food quality and safety, and delivering a positive dining experience to our guests. Responsibilities: • Kitchen Operations: Oversee all aspects of kitchen operations, including food preparation, cooking, plating, and cleanliness. Ensure that all dishes meet quality standards, are served in a timely manner, and adhere to recipes and portion sizes., • Team Leadership: Lead and motivate a team of kitchen staff, including chefs, cooks, and prep personnel. Foster a positive work environment, promote teamwork, and provide ongoing training and development to enhance skills and knowledge., • Food Quality and Safety: Maintain high standards of food quality, consistency, and presentation. Implement and enforce strict adherence to food safety and sanitation regulations. Conduct regular inspections and implement corrective actions to ensure compliance., • Inventory and Cost Control: Manage food inventory levels effectively, minimize waste, and implement efficient portion control practices. Collaborate with management to develop and monitor budgets, control costs, and optimize overall kitchen efficiency., • Staff Training and Development: Train and develop kitchen staff on proper cooking techniques, plating presentations, and adherence to recipes and standards. Foster a culture of continuous learning and improvement., • Health and Safety Compliance: Ensure compliance with health and safety regulations, including food handling, sanitation, and workplace safety procedures. Maintain accurate and up-to-date records and documentation. Job Benefits: • Competitive salary, • Direct Deposit, • 401K, • Comprehensive Health Benefits, • Paid time off (PTO), • Excellent room for growth and advancement, • Employee Discounts Qualifications: • Minimum three (3) years of experience as a Kitchen Manager in a full-service casual dining restaurant., • Strong culinary skills and a solid understanding of kitchen operations., • Excellent leadership and team management abilities., • In-depth knowledge of food safety and sanitation regulations., • Ability to work in a fast-paced environment and handle pressure., • Strong organizational and time management skills., • Proficiency in inventory management and cost control practices., • Flexibility to work evenings, weekends, and holidays as required. If you are a detail-oriented and motivated Kitchen Manager with a passion for delivering exceptional food and service, we want to hear from you. As part of our recruitment process, we may contact you regarding positions we believe are a good fit, or engage with you via SMS. By clicking to submit your application, you consent to Superior Talent Source communicating with you via SMS text message moving forward.

Job Description The Shift Leader is responsible for assisting the General Manager or Person In Charge (on duty) with management activities and duties. This role works with the Restaurant Management Team to ensure all activities are consistent with and supportive of the restaurant’s business plan and ensures all Crew Persons and Team Leaders are performing their job responsibilities and meeting expectations in all areas of their job description. ESSENTIAL FUNCTIONS May perform any or all of the following duties: • Consistently provides a quality product and customer service experience that delivers total customer satisfaction, • Strives to improve the skills and performance of all Crew Persons, • Supports efforts to maximize sales and profits and minimize controllable costs by assisting management and leading work shift activities, • Complies with all Company policies and procedures regarding business and personnel practices ▪ Models and encourages Company shared values, • Demonstrates oral and written communication skills; communicates effectively with various contacts (internal and external), • Attends training to remain current on industry trends, • Participates in company meetings, webinars and conference calls, • Performs other duties and/or special projects as assigned in response to changing business conditions and/or requirements POSITION QUALIFICATIONS/CORE COMPETENCIES • Must possess approximately two (2) to three (3) years of any combination of experience and/or education that demonstrates a commanding knowledge of restaurant management, • High School Diploma/General Equivalency Diploma (GED) required ▪ Must have excellent planning and time management skills, • Must have team building skills, • Must have investigative and problem solving skills, • Must have ability to troubleshoot cash handling problems, • Must have reliable personal transportation, a valid driver’s license and proof of insurance, • Must have a telephone or other reliable method of communicating with the restaurant. Must be accessible to meet the restaurant’s needs and maintains an open door policy, • Bi-lingual skills a plus, • Must display strong analytical and organizational skills and have the ability to identify and implement process improvement strategies with positive business results WORK ENVIRONMENT • Fast paced environment working with kitchen equipment in tight quarters PHYSICAL DEMANDS • Stand for long periods of time, • Bend and stoop, • Work around heat, • Able to lift 50 – 75 lbs. comfortably ▪ Work with various cleaning products Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c) We use eVerify to confirm U.S. Employment eligibility.

Job Description Job Summary: The Kitchen Manager at Embassy Suites - Brunswick is responsible for overseeing the culinary operations of our hotel's restaurant and banquet facilities. This individual will work closely with the Sales team to ensure the highest level of food quality, presentation, and customer satisfaction. Compensation & Benefits: This is a full-time, salaried position with competitive pay and benefits package. Benefits include health insurance, vacation and sick time, 401K, and room for growth within the company. Responsibilities: • Oversee the daily operations of the hotel's breakfast, dinner, and banquet kitchen, • Maintain high standards of food quality, presentation, and service, • Create menus and ensure menu items are consistent with brand standards and guest preferences, • Monitor and maintain inventory levels, controlling costs and minimizing waste, • Train, supervise, and schedule kitchen staff, ensuring adequate coverage for all shifts, • Develop and implement training programs for kitchen staff to maintain consistency and improve skills, • Enforce safety and sanitation standards and ensure compliance with all health codes, • Collaborate with the Catering leader to create and execute special events and menus, • Manage food and beverage budgets, forecasting and analyzing expenses, • Handle guest complaints and concerns in a timely and professional manner, • Maintain positive relationships with vendors and suppliers Requirements: • At least 2 years of experience in a kitchen management role, • Strong leadership, communication, and organizational skills, • Knowledge of food and beverage cost control and inventory management, • Ability to create and execute menus that meet guest expectations and brand standards, • Experience with scheduling, training, and managing a team, • Proficient in Microsoft Office and related restaurant software, • Ability to multitask and work in a fast-paced environment, • Must be able to lift up to 50 pounds and stand for long periods of time EEOC Statement: We are an equal opportunity employer and value diversity at our company. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status.

Job Description Are you a talented chef with a passion for regional BBQ and Southern sides? Our client operates a popular full-service BBQ restaurant, renowned for great food, outstanding service, and a commitment to our community and employees. We are looking for an Executive Chef/Kitchen Manager to lead our kitchen team for their Savannah location. Why Join Us? • Great Pay & Benefits: Competitive salary and comprehensive benefits package., • Positive Culture: We care for our employees and give back to the community., • Oversee kitchen operations and ensure high standards in food quality and safety., • Train, develop, and manage kitchen staff., • Maintain inventory and control food costs., • Proven experience as a Chef or Kitchen Manager., • Strong leadership and communication skills., • Passion for BBQ and Southern cuisine., • Ability to work in a fast-paced environment. Please respond to this ad with your resume or send it directly to

Job DescriptionBenefits: • 401(k) matching, • Dental insurance, • Health insurance, • Paid time off The Augusta Marriott at the Convention Center, located in downtown Augusta, Georgia is home to Augustino's Italian Eatery & Prime Steaks, an award winning restaurant best recognized for Best Business Lunch and Best Steak in Augusta. Augustino's is also consistently ranked among the top restaurants within the Marriott brand. We are seeking a motivated and dynamic Assistant Restaurant Manager to join our leadership team and help deliver exceptional dining experiences to our guests. We are open 24/7/365 so the Assistant Manager must be able to work weekends and holidays. This is an exciting opportunity for a hospitality professional looking to grow their career within a respected restaurant concept. Key Responsibilities • Oversee restaurant, bar, and in-room dining operations during assigned shifts, • Lead, motivate, and support front-of-house team members to deliver exceptional guest service, • Ensure adherence to restaurant service standards and brand expectations, • Address and resolve guest concerns quickly and professionally, • Assist with staff scheduling, training, and coaching, • Support hiring and team development initiatives, • Maintain high standards of cleanliness, organization, and food safety, • Assist with inventory management, forecasting, and ordering, • Collaborate with kitchen and hotel leadership to ensure smooth operations Qualifications • Restaurant supervisory experience (3 year+, credit for college internships applies), • High school diploma (college degree a plus), • Strong understanding of restaurant service standards, • Demonstrated leadership skills, including team building, coaching, interviewing, and scheduling, • Ability to learn forecasting, inventory management, and ordering processes, • Proficiency with technology systems (Micros, Outlook, etc), • Wine and liquor knowledge, • Exceptional guest service and hospitality mindset, • Strong problem-solving and conflict resolution skills Salary $50,000 Our applicant system is electronic. We do review all applications however we will only contact candidates that best match our qualifications for screening or interviews. PLEASE WATCH YOUR EMAILS ONCE YOU APPLY FOR FURTHER DETAILS, and respond quickly. Thank you for your interest!

Job DescriptionBenefits: • 401(k) matching, • Competitive salary, • Dental insurance, • Health insurance, • Opportunity for advancement, • Paid time off Duties and Responsibilities • Providing afterhours and on-call coverage as part of the direct care rotation, • Must be flexible and able to provide coverage at homes in the event of call outs, • Monthly grocery shopping & Meal Planning, • Kitchen Duties, • Disaster Drills, • Ensuring the home is in compliance with state standards at all time, • Client oversight, • Provide emotional and physical care for adults in home, • Assist with ADLs, tracking goals, and community outings, • Supervising and training household staff, • Medication management, grocery shopping/meal/preparing budget, • On-call and/or available to work open shifts as needed, • Adheres to assigned schedules and reports to duty for the hours assigned and/implements planned schedules and activities, • Supports in activities and companionship services for daily living, such as cooking,bathing, dressing, grooming, feeding, toileting, transferring, and other related housekeeping, • Accompanies and transports to participate in visits for recreation, medical,evidential care appointments, therapies, personal shopping and other community activities, • Implement ISP goals, • Assists in creating a physical environment that lends to progress including housecleaning and laundry, • Other duties as assigned

Job Description The Shift Leader is responsible for assisting the General Manager or Person In Charge (on duty) with management activities and duties. This role works with the Restaurant Management Team to ensure all activities are consistent with and supportive of the restaurant’s business plan and ensures all Crew Persons and Team Leaders are performing their job responsibilities and meeting expectations in all areas of their job description. ESSENTIAL FUNCTIONS May perform any or all of the following duties: • Consistently provides a quality product and customer service experience that delivers total customer satisfaction, • Strives to improve the skills and performance of all Crew Persons, • Supports efforts to maximize sales and profits and minimize controllable costs by assisting management and leading work shift activities, • Complies with all Company policies and procedures regarding business and personnel practices ▪ Models and encourages Company shared values, • Demonstrates oral and written communication skills; communicates effectively with various contacts (internal and external), • Attends training to remain current on industry trends, • Participates in company meetings, webinars and conference calls, • Performs other duties and/or special projects as assigned in response to changing business conditions and/or requirements POSITION QUALIFICATIONS/CORE COMPETENCIES • Must possess approximately two (2) to three (3) years of any combination of experience and/or education that demonstrates a commanding knowledge of restaurant management, • High School Diploma/General Equivalency Diploma (GED) required ▪ Must have excellent planning and time management skills, • Must have team building skills, • Must have investigative and problem solving skills, • Must have ability to troubleshoot cash handling problems, • Must have reliable personal transportation, a valid driver’s license and proof of insurance, • Must have a telephone or other reliable method of communicating with the restaurant. Must be accessible to meet the restaurant’s needs and maintains an open door policy, • Bi-lingual skills a plus, • Must display strong analytical and organizational skills and have the ability to identify and implement process improvement strategies with positive business results WORK ENVIRONMENT • Fast paced environment working with kitchen equipment in tight quarters PHYSICAL DEMANDS • Stand for long periods of time, • Bend and stoop, • Work around heat, • Able to lift 50 – 75 lbs. comfortably ▪ Work with various cleaning products Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c) We use eVerify to confirm U.S. Employment eligibility.

Job Description We are seeking a Kitchen Manager to join our team! You will directly supervise and coordinate activities of workers engaged in preparing and serving food. Responsibilities: • Oversee the daily operation of BOH staff members, • Monitor quality of products and services produced, • Adjust daily schedule for shift personnel to ensure optimal efficiency, • Manage inventory of ingredients and supplies through weekly ordering & inventory counts, • Previous experience in food service or other related fields, • Knowledge of common food safety practices, • Strong leadership qualities, • Ability to thrive in a fast-paced environment, • Excellent written and communication skillsCompany DescriptionWorld of Beer in Pooler has been around for 10 years! With a massive selection of beer (We have over 300 different types & styles!!!!) that rotate out on a regular basis, a staff that truly cares about the guests that walk in our doors, & the long list of events we host every week, we've definitely got something for you & believe we are a place for everyone!World of Beer in Pooler has been around for 10 years! With a massive selection of beer (We have over 300 different types & styles!!!!) that rotate out on a regular basis, a staff that truly cares about the guests that walk in our doors, & the long list of events we host every week, we've definitely got something for you & believe we are a place for everyone!

Job Description We’re expanding and we’re on the lookout for an experienced, high-energy Restaurant Kitchen Manager to join our dynamic, fast-paced casual dining restaurant brand. We are looking for Kitchen Manager talent in our Hapeville, Georgia locations. If you have a strong background in high-volume, casual dining and are ready to take your career to the next level, this is your chance to grow with a top-tier team that’s passionate about exceptional food, outstanding service, and genuine hospitality. Why Join Us? • Join a growing, nationally recognized restaurant group, • Be part of a passionate team that values leadership, creativity, and quality, • Make an impact in a high-volume, guest-focused environment, • Enjoy a clear path to advancement with structured training and career development What We're Looking For 2–3+ years of salaried kitchen management experience in a high-volume casual dining environment • Strong leadership skills to develop and inspire a high-performing team, • Solid understanding of food and labor cost controls, • A passion for guest service, quality, and community involvement, • Ability to thrive in a fast-paced, hands-on role, • Professional, dependable, and energetic approach to management, • Must be able to pass a background and drug screening What You’ll Do • Lead daily operations in the back of the house, • Hire, train, and coach staff to meet and exceed performance standards, • Ensure top-tier food quality and kitchen operations, • Collaborate with FOH leaders to deliver an exceptional guest experience, • Maintain compliance with health, safety, and food handling regulations, • Drive sales and support local store marketing initiatives Perks & Benefits • Competitive base salary: $60-65K, • Performance-based bonus & incentives, • Excellent quality of life, • Paid vacation and comprehensive medical benefits, • Ongoing leadership training and development, • Strong career growth potential with a rapidly expanding brand, • Fun, engaging, and professional work culture Apply now to become a part of something exciting in Hapeville, Georgia! If you're ready to bring your restaurant leadership, passion, and restaurant expertise to a thriving team—we want to meet you. Company DescriptionPEOPLE ARE OUR #1 PRIORITY.PEOPLE ARE OUR #1 PRIORITY.

Job DescriptionJob descriptionWe are looking for a Kitchen Manager to supervise daily back of house restaurant operations. Kitchen Manager responsibilities include supervising the food prep and cooking, maintaining a fully-stocked kitchen inventory and complying with safety and cleanliness standards. To be successful in this role, you should be able to cook, manage our kitchen staff and guide them to deliver quality food on time. Ultimately, you will ensure all plates are properly cooked and served and our customers have a pleasant dining experience.Responsibilities • Cook three meals per day, • Manage kitchen staff and coordinate food orders, • Supervise food prep and cooking, • Check food plating and temperature, • Establish portion sizes, • Schedule kitchen staff shifts, • Price menu items in collaboration with the Restaurant Manager, • Order food supplies and kitchen equipment, as needed, • Train kitchen staff on prep work and food plating techniques, • Store food products in compliance with safety practices (e.g. in refrigerators), • Keep weekly and monthly cost reports, • Maintain sanitation and safety standards in the kitchen area, • Prepare and cooking meals according to established recipes and approved menus.Skills, • Proven work experience as a Kitchen Manager, Restaurant Manager or Head Chef, • Hands-on experience with planning menus and ordering ingredients, • Knowledge of a wide range of recipes, • Familiarity with kitchen sanitation and safety regulations, • Excellent organizational skills, • Conflict management abilities, • Ability to manage a team in a fast-paced work environment, • Flexibility to work during evenings and weekends, • Certification from a culinary school or degree in Restaurant Management is a plus

Job Description We are seeking a skilled and motivated Executive Chef to help oversee the culinary team at a fun Casual Dining restaurant. As the Executive Chef, you will play a crucial role in ensuring efficient kitchen operations, maintaining food quality and safety, and delivering a positive dining experience to our guests. Responsibilities: • Kitchen Operations: Oversee all aspects of kitchen operations, including food preparation, cooking, plating, and cleanliness. Ensure that all dishes meet quality standards, are served promptly, and adhere to recipes and portion sizes., • Team Leadership: Lead and motivate a team of kitchen staff, including chefs, cooks, and prep personnel. Foster a positive work environment, promote teamwork, and provide ongoing training and development to enhance skills and knowledge., • Food Quality and Safety: Maintain high standards of food quality, consistency, and presentation. Implement and enforce strict adherence to food safety and sanitation regulations. Conduct regular inspections and implement corrective actions to ensure compliance., • Inventory and Cost Control: Manage food inventory levels effectively, minimize waste, and implement efficient portion control practices. Collaborate with management to develop and monitor budgets, control costs, and optimize overall kitchen efficiency., • Staff Training and Development: Train and develop kitchen staff on proper cooking techniques, plating presentations, and adherence to recipes and standards. Foster a culture of continuous learning and improvement., • Health and Safety Compliance: Ensure compliance with health and safety regulations, including food handling, sanitation, and workplace safety procedures. Maintain accurate and up-to-date records and documentation. Job Benefits: • Competitive salary, • Direct Deposit, • 401K, • Comprehensive Health Benefits, • Paid time off (PTO), • Excellent room for growth and advancement, • Employee Discounts Qualifications: • Minimum three (3) years of experience as an Executive Kitchen Manager / Chef in a full-service casual dining restaurant., • Strong culinary skills and a solid understanding of kitchen operations., • Excellent leadership and team management abilities., • In-depth knowledge of food safety and sanitation regulations., • Ability to work in a fast-paced environment and handle pressure., • Strong organizational and time management skills., • Proficiency in inventory management and cost control practices., • Flexibility to work evenings, weekends, and holidays as required. *If you are a detail-oriented and motivated Kitchen Manager with a passion for delivering exceptional food and service, we want to hear from you. As part of our recruitment process, we may contact you regarding positions that we believe are a good fit, or engage with you via SMS text message. By clicking to submit your application, you consent to receive SMS messages from Superior Talent Source. #STSCompany DescriptionSuperior Talent Source is a niche search agency specializing in executive placement nationwide with leading restaurants, hotels country clubs and resorts across the United States. Our recruiters have decades of experience in recruiting for the Hospitality industry, and they have built up an excellent network of relationships as well as a deep understanding of the marketplace. Our recruiter's expertise together with our approach is focused on finding the right fit for both candidate and client, whilst delivering a quality service. Our success is built on investing in relationships and doing it the right way. Going beyond phone calls and e-mails, taking the time to attend conferences, being active members of professional groups and social media. Getting to know clients and candidates on a personal level and supporting and nurturing the relationships we establish. Lastly, we know what it takes and how to match the right candidate to the right client.Superior Talent Source is a niche search agency specializing in executive placement nationwide with leading restaurants, hotels country clubs and resorts across the United States.\r\n\r\nOur recruiters have decades of experience in recruiting for the Hospitality industry, and they have built up an excellent network of relationships as well as a deep understanding of the marketplace.\r\n\r\nOur recruiter's expertise together with our approach is focused on finding the right fit for both candidate and client, whilst delivering a quality service.\r\n\r\nOur success is built on investing in relationships and doing it the right way. Going beyond phone calls and e-mails, taking the time to attend conferences, being active members of professional groups and social media. Getting to know clients and candidates on a personal level and supporting and nurturing the relationships we establish.\r\n\r\nLastly, we know what it takes and how to match the right candidate to the right client.

Job Description Company Description This unique opportunity is for a talented individual who is ready to be a strategic thought partner to a nationally known and beloved brand, leverage their leadership experience, and join as a Kitchen Manager. As our business continues to expand we are looking for an ambitious partner to serve on our leadership team and be the champion of the heart of operations for our business as they serve our guests through food. Role Description The pay for Kitchen Manager starts at $20-$22/hour. This is a full-time on-site role for a Kitchen Manager at Chick-fil-A North Valdosta in Valdosta, GA. The Kitchen Manager will oversee the daily operations of the kitchen, manage kitchen staff, ensure the quality of food preparation, and maintain kitchen safety and hygiene standards. Our Benefits Include: • A fun work environment where you can positively influence others, • Flexible scheduling (and closed on Sundays), • Learning first-hand from an experienced Operator and Restaurant Leaders, • Intentional growth and development to help you reach your professional goals, • Scholarship opportunities, • Participating operationally in day-to-day activities in high-volume, fast-paced Restaurant, • Offer immediate and respectful response to Guest's needs, • Assist in training of new hires, set the tone for a shift, and act as a role model for our team, • Be a friendly, encouraging team player, • Open and/or close, lead shifts, manage productivity, • Ensure a clean and food-safe environment at all times, • Previous experience in a kitchen management role, • Knowledge of food safety regulations and kitchen operations, • Strong leadership and communication skills, • Ability to work in a fast-paced environment and manage multiple tasks, • Attention to detail and organizational skills, • Team player with a positive attitude, • Passionate about relationship-building, • Customer service-oriented, • Honors and encourages others to follow the visions and values of the company collaborative team that is committed to helping you develop and advance your career? We are looking forward to hearing from you. Most Chick-fil-A® Restaurants are operated by independent franchised business owners who make all their own employment decisions and are responsible for their own content and policies. Working at a Chick-fil-A® restaurant is more than a job – it’s an opportunity for teamwork and leadership development in a positive, people-focused environment. Most Chick-fil-A restaurants are locally owned and operated by independent, franchised Operators who invest in the future of their Team Members and give back to their communities.

Job Description We are seeking a Team Kitchen Manager to join our team! You will directly supervise and coordinate activities of workers engaged in preparing and serving food. Responsibilities: • Oversee the daily operation of food service staff, • Monitor quality of products and services produced, • Adjust daily schedule for shift personnel to ensure optimal efficiency, • Manage inventory of ingredients and supplies, • Previous experience in food service or other related fields, • Knowledge of common food safety practices, • Strong leadership qualities, • Ability to thrive in a fast-paced environment, • Excellent written and communication skillsCompany DescriptionFlexible Schedules, Work-Life Balance, Great Work Opportunities, Positive Impact On Community, Fun & Cool JobsFlexible Schedules, Work-Life Balance, Great Work Opportunities, Positive Impact On Community, Fun & Cool Jobs

Job Description Join Parker's as a Kitchen Manager in Brunswick, GA, and dive into a vibrant work culture that's all about having fun while staying customer-focused! You'll engage with awesome clients daily, making every interaction count. This onsite role means you'll be part of the action, collaborating with a dynamic team that thrives on energy and integrity. Apply today and become part of something truly special! A little about us We are a 10 store convenience store chain looking for someone that can work well with others, loves to provide great customer service, and a willingness to learn. What it's like to be a Kitchen Manager at PARKER'S As a Kitchen Manager at Parker's in Brunswick, GA, you'll play a key role in delivering great good and working along side deli assocoiates and team associates to drie sales. Your day-to-day will involve greeting customers with a smile, Prepping breakfast & Lunch, ordering all food inventory and supplies, partnering with store manager on new menu ideas, working safely, and following all health and food guidelines. You will also partner with front end team associates in keeping a clean & full deli bar. We value teamwork, so you'll collaborate with colleagues to ensure a smooth operation and adhere to company policies on food safety. If you're passionate about customer service and thrive in a bustling environment, this is the job for you! Connect with our team today! If you believe that this position matches your requirements, applying for it is a breeze. Best of luck!

Job Description Are you an culinary operations guru with a minimum of 3 years leading a high-volume, full service kitchen? Do you have a strong understanding of financials, computer/technology competent, attention for detail, a true leader who can build a team culture?? Then you may be exactly who we need to lead our talented team!!

Job Description Team Members At CAVA, we love what we do, and we try and make every day as fulfilling as the last. Our restaurants need team members to make the magic happen every day. Everyone matters and we’re here to celebrate your growth. We foster a culture built on five core values: • Positivity – Every one of us can change someone’s day for the better., • Transparency –We use transparency to help us make decisions through open dialogue, • Humility – We can always find ways to improve., • Fanaticism – We are passionate about the opportunity to turn every guest into a fanatic., • Thoughtfulness –We go above and beyond for our guests, our teams and communities. The Role: Team members are responsible for creating exceptional guest experiences for each customer, every time they walk through our doors. From greeting guests with genuine passion, to teaching customers about our menu and customizing for their personal preferences, to preparing top quality food in our open kitchens – our team members do it all. What You’ll Do • Enthusiastically educate guests about our menu and assemble orders as requested, • Keep the serving line, dining room, and restrooms clean and organized, • Follow recipes and procedures to maintain food quality and consistency, • Adhere to safety and sanitation procedures, • Restock stations and keep them clean and organized, • Ensure the overall cleanliness of the restaurant, • Deliver a delicious, unique, and memorable experience to each of our guests, • Put deliveries away, plus any additional duties assigned, • Ability to cross train across the restaurant to ensure rapid growth, • May stand for long periods of time and lift up to 50 pounds, • Must be able to bend and reach overhead often, • Must possess dexterity to handle tongs, pots/pans, and other equipment, • Must be comfortable working in temperatures ranging from hot to cold, • Must be comfortable working near open flames, • May be required to work in tight spaces, • Must maintain near constant communication with multiple people, • Close vision, distance vision, and peripheral vision is required, • Must be able to sit, squat and kneel occasionally, • Must be able to work in a constant state of alertness and safe manner, • Competitive pay, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!*, • 401k enrollment with CAVA contribution*, • Paid sick leave, parental leave, and community service leave*, • FREE CAVA Meal for every shift worked, • The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. Team Member | Culinary Leader | Kitchen Leader | Shift Leader | Cook | Prep Cook | Grill Cook | Prep Crew | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Crew Member | Host | Cashier | Line Cook | Server

Job DescriptionSalary: Carolina Ale Houseis looking for a phenomenal Kitchen Key Hourly Manager to join our team in Augusta! • Provide support to the Manager-on-Duty (MOD) Acts as shift leader and lead all staff working in the kitchen * Upholds all company values and service standards at all times * Assist with conducting pre-shift huddles * Achieve operational directives * Communicates problems or issues to the MOD * Communicates effectively with staff, guests, and other members of management * Perform restaurant opening and closing procedures * Work with team to accomplish targets * Ensure the safety and health of employees & guests at all times * Perform other duties and tasks as assigned or requested COMPETENCIES * Decision-making and problem solving * Conflict resolution * Organizing and planning * Resource allocation and management * Delegation * Communication * Attention to detail * Coaching * Stress tolerance * Team member Qualifications: • Minimum of 2 years Restaurant Experience, • Must be dependable & have drive to succeed, • Working experience in a casual dining atmosphere, • Background screening required

Job Description?? Join Our Food & Beverage Team as a Bartender/Server! ?? If you’re passionate about hospitality and love creating unforgettable guest experiences, we’d be excited to have you on our team. Whether you shine on the floor or behind the bar, you’ll play a key role in delivering exceptional service, delicious food, and expertly crafted beverages. ? What You’ll Do Working under the guidance of our F&B Manager, you’ll bring professionalism, personality, and attention to detail to every shift. Depending on your role, your day may include: As a Server * Preparing your station before service to ensure a flawless guest experience. * Completing opening and closing side work with consistency and care. * Staying informed on daily specials, featured drinks, and any 86’d items. * Mastering the menu — ingredients, preparation, presentation, and guest favorites. * Answering guest questions with confidence and clarity. * Operating the POS system accurately and efficiently. * Delivering polished service from start to finish, including bussing and resetting tables. * Maintaining a clean, organized section throughout your shift. * Collaborating closely with the kitchen and bar to ensure every dish and drink meets our standards. * Providing attentive service — refilling water, checking in after entrées, pre-bussing, and anticipating guest needs. As a Bartender * Crafting cocktails, pouring beverages, and preparing drinks with precision and flair. * Maintaining full knowledge of liquor, wine, beer, and specialty beverage offerings. * Engaging guests with warm, upbeat service at the bar and in the dining room. * Keeping the bar area clean, organized, and fully stocked. * Working closely with servers to ensure seamless service and timely drink delivery. * Following all accounting and cash-handling procedures. * Upholding presentation standards for every drink served. ? What We’re Looking For We’re seeking individuals who bring strong communication skills, a genuine passion for hospitality, and a commitment to delivering exceptional service. All essential duties should be performed with professionalism and care. We proudly offer reasonable accommodations for individuals with disabilities.

Job Description The Shift Leader is responsible for assisting the General Manager or Person In Charge (on duty) with management activities and duties. This role works with the Restaurant Management Team to ensure all activities are consistent with and supportive of the restaurant’s business plan and ensures all Crew Persons and Team Leaders are performing their job responsibilities and meeting expectations in all areas of their job description. ESSENTIAL FUNCTIONS May perform any or all of the following duties: • Consistently provides a quality product and customer service experience that delivers total customer satisfaction, • Strives to improve the skills and performance of all Crew Persons, • Supports efforts to maximize sales and profits and minimize controllable costs by assisting management and leading work shift activities, • Complies with all Company policies and procedures regarding business and personnel practices ▪ Models and encourages Company shared values, • Demonstrates oral and written communication skills; communicates effectively with various contacts (internal and external), • Attends training to remain current on industry trends, • Participates in company meetings, webinars and conference calls, • Performs other duties and/or special projects as assigned in response to changing business conditions and/or requirements POSITION QUALIFICATIONS/CORE COMPETENCIES • Must possess approximately two (2) to three (3) years of any combination of experience and/or education that demonstrates a commanding knowledge of restaurant management, • High School Diploma/General Equivalency Diploma (GED) required ▪ Must have excellent planning and time management skills, • Must have team building skills, • Must have investigative and problem solving skills, • Must have ability to troubleshoot cash handling problems, • Must have reliable personal transportation, a valid driver’s license and proof of insurance, • Must have a telephone or other reliable method of communicating with the restaurant. Must be accessible to meet the restaurant’s needs and maintains an open door policy, • Bi-lingual skills a plus, • Must display strong analytical and organizational skills and have the ability to identify and implement process improvement strategies with positive business results WORK ENVIRONMENT • Fast paced environment working with kitchen equipment in tight quarters PHYSICAL DEMANDS • Stand for long periods of time, • Bend and stoop, • Work around heat, • Able to lift 50 – 75 lbs. comfortably ▪ Work with various cleaning products Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c) We use eVerify to confirm U.S. Employment eligibility.

Job Description We are seeking a skilled and motivated Executive Chef r to help oversee the culinary team at a fun Casual Dining restaurant. As the Executive Chef, you will play a crucial role in ensuring efficient kitchen operations, maintaining food quality and safety, and delivering a positive dining experience to our guests. Responsibilities: • Kitchen Operations: Oversee all aspects of kitchen operations, including food preparation, cooking, plating, and cleanliness. Ensure that all dishes meet quality standards, are served promptly, and adhere to recipes and portion sizes., • Team Leadership: Lead and motivate a team of kitchen staff, including chefs, cooks, and prep personnel. Foster a positive work environment, promote teamwork, and provide ongoing training and development to enhance skills and knowledge., • Food Quality and Safety: Maintain high standards of food quality, consistency, and presentation. Implement and enforce strict adherence to food safety and sanitation regulations. Conduct regular inspections and implement corrective actions to ensure compliance., • Inventory and Cost Control: Manage food inventory levels effectively, minimize waste, and implement efficient portion control practices. Collaborate with management to develop and monitor budgets, control costs, and optimize overall kitchen efficiency., • Staff Training and Development: Train and develop kitchen staff on proper cooking techniques, plating presentations, and adherence to recipes and standards. Foster a culture of continuous learning and improvement., • Health and Safety Compliance: Ensure compliance with health and safety regulations, including food handling, sanitation, and workplace safety procedures. Maintain accurate and up-to-date records and documentation. Job Benefits: • Competitive salary, • Direct Deposit, • 401K, • Comprehensive Health Benefits, • Paid time off (PTO), • Excellent room for growth and advancement, • Employee Discounts Qualifications: • Minimum three (3) years of experience as an Executive Kitchen Manager / Chef in a full-service casual dining restaurant., • Strong culinary skills and a solid understanding of kitchen operations., • Excellent leadership and team management abilities., • In-depth knowledge of food safety and sanitation regulations., • Ability to work in a fast-paced environment and handle pressure., • Strong organizational and time management skills., • Proficiency in inventory management and cost control practices., • Flexibility to work evenings, weekends, and holidays as required. If you are a detail-oriented and motivated Kitchen Manager with a passion for delivering exceptional food and service, we want to hear from you. As part of our recruitment process, we may contact you regarding positions that we believe are a good fit, or engage with you via SMS text message. By clicking to submit your application, you consent to receive SMS messages from Superior Talent Source. ?+

Job Description Team Members At CAVA, we love what we do, and we try and make every day as fulfilling as the last. Our restaurants need team members to make the magic happen every day. Everyone matters and we’re here to celebrate your growth. We foster a culture built on five core values: • Positivity – Every one of us can change someone’s day for the better., • Transparency –We use transparency to help us make decisions through open dialogue, • Humility – We can always find ways to improve., • Fanaticism – We are passionate about the opportunity to turn every guest into a fanatic., • Thoughtfulness –We go above and beyond for our guests, our teams and communities. The Role: Team members are responsible for creating exceptional guest experiences for each customer, every time they walk through our doors. From greeting guests with genuine passion, to teaching customers about our menu and customizing for their personal preferences, to preparing top quality food in our open kitchens – our team members do it all. What You’ll Do • Enthusiastically educate guests about our menu and assemble orders as requested, • Keep the serving line, dining room, and restrooms clean and organized, • Follow recipes and procedures to maintain food quality and consistency, • Adhere to safety and sanitation procedures, • Restock stations and keep them clean and organized, • Ensure the overall cleanliness of the restaurant, • Deliver a delicious, unique, and memorable experience to each of our guests, • Put deliveries away, plus any additional duties assigned, • Ability to cross train across the restaurant to ensure rapid growth, • May stand for long periods of time and lift up to 50 pounds, • Must be able to bend and reach overhead often, • Must possess dexterity to handle tongs, pots/pans, and other equipment, • Must be comfortable working in temperatures ranging from hot to cold, • Must be comfortable working near open flames, • May be required to work in tight spaces, • Must maintain near constant communication with multiple people, • Close vision, distance vision, and peripheral vision is required, • Must be able to sit, squat and kneel occasionally, • Must be able to work in a constant state of alertness and safe manner, • Competitive pay, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!*, • 401k enrollment with CAVA contribution*, • Paid sick leave, parental leave, and community service leave*, • FREE CAVA Meal for every shift worked, • The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. Team Member | Culinary Leader | Kitchen Leader | Shift Leader | Cook | Prep Cook | Grill Cook | Prep Crew | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Crew Member | Host | Cashier | Line Cook | Server

Job DescriptionBenefits: • Bonus based on performance, • Opportunity for advancement We Offer: • Compensation, • Generous commission structure second to none:, • Up to 15% of sales; plus, • Up to 3% of sales additional commission on self-generated leads, • Up to $10,000 monthly performance-based bonuses in addition to commissions, • Quarterly and annual Top Performers bonuses and awards, • Forgivable Draw of $3,000 per month for first two months, • Retirement: Opportunity to participate in our profit sharing plan and become millionaire!, • Benefits/Perks:, • Access to pre-qualified leads, no cold calls, • Employee-ownership culture, • Open communication with leadership, • Flexible work-from-home options available, • Advancement: Career track to becoming a sales manager and part of senior management (if desired), • Training:, • Comprehensive two-week sales and design training, • Conduct in-home sales in the homes of prospects, using our proven sales process based on discovering the clients needs and wants and providing solutions that best fit the clients needs and wants and investment range, • Gather information on all project-related products to present solutions to the client, • Prepare cabinet and bathroom drawings using 20/20 Design or other design software or AI tools, • Create a proposal and related information to present to the client with the goal of creating a sale, • Communicate with the client throughout the process, celebrate with the client upon delivering the dream kitchen and/or bathroom, and create a Raving Fan!, • In-home sales experience in the kitchen and/or bathroom remodeling space with proven revenue and profitability knowledge, • Schedule:, • Wednesday office day, • Mon/Tues/Thur/Fri: 11am, 2pm, and/or 5pm consultations (max two consultations per day), • Two (2) Saturdays per month: 10am and/or 1pm consultations, • One (1) evening per week: 5pm consultation, • Three references from previous supervisors, • Positive attitude and high energy!, • Strong character guided by a good moral compass. Always do the right thing!, • TAC Franchising LLC is made up of Kitchen Tune-Up (kitchentuneup.com) and Bath Tune-Up (bathtune-up.com), and we cover most of Metro Atlanta, • At Kitchen Tune-Up and Bath Tune-Up, our design and remodeling team will Uplift your home and life by Updating your kitchen or bathroom utilizing our 5 Client Service Trustpoints to deliver your dream kitchen or bathroom and create a client experience second to none, • Our Kitchen Tune-Up 5 Core Services include our proprietary 1-Day Wood Restoration Tune-Up, Cabinet Re-Facing, Cabinet Redooring, Cabinet Painting, and Custom Cabinets, • Our Bath Tune-Up 5 Core Services include Vanity Only, Shower Remodel, Tub Remodel, Conversion, and Full Bathroom Remodel, • We have plans to grow aggressively in 2026 and beyond. This will offer us the opportunity to promote from within and offer you true career advancement all the way to senior management, • Loyalty Be loyal to our Core Values, our Purpose, and our Vision; and be loyal to our clients, our teammates, and our communities., • Opportunity = Equal Opportunity, • Foster equal opportunity by creating socioeconomic mobility opportunities., • Help people help themselves, including by, • developing and coaching our teammates, and, • providing our teammates with a launching pad to achieve their family, personal, and career goals., • Value - Provide exceptional value to our clients above all else., • Our purpose is to joyfully serve and enhance our communities by:, • providing exceptional value to our clients in helping them invest in and enjoy their most cherished asset, their home; and Compensation: $150,000 - $250,000 per year Flexible work from home options available.

Job Description Job Description Talons Grille at Talona Ridge Luxury RV Resort is seeking reliable and experienced kitchen leader to help oversee daily kitchen operations. This role works directly with the Head Chef and the Culinary Director to maintain quality standards, support the kitchen team, and ensure smooth service. This position is ideal for a strong line cook ready to step into leadership or an experienced kitchen professional looking for a stable and organized environment. Responsibilities • Assist the Head Chef with daily kitchen operations, • Lead and support the kitchen team during service, • Ensure recipes and quality standards are followed, • Assist with inventory tracking and ordering, • Help train and develop new kitchen staff, • Maintain food safety and sanitation standards, • Previous kitchen leadership experience, • Strong communication and team leadership skills, • Solid understanding of kitchen organization and food safety, • Ability to work evenings, weekends, and busy service periods, • Pay: $18–$24/hr depending on experience, • Full-time position Talons Grille serves elevated fast-casual gastropub food with a focus on quality ingredients and consistent execution. We’re building a strong kitchen culture focused on teamwork, reliability, and pride in the craft. By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Job Description The Shift Leader is responsible for assisting the General Manager or Person In Charge (on duty) with management activities and duties. This role works with the Restaurant Management Team to ensure all activities are consistent with and supportive of the restaurant’s business plan and ensures all Crew Persons and Team Leaders are performing their job responsibilities and meeting expectations in all areas of their job description. ESSENTIAL FUNCTIONS May perform any or all of the following duties: • Consistently provides a quality product and customer service experience that delivers total customer satisfaction, • Strives to improve the skills and performance of all Crew Persons, • Supports efforts to maximize sales and profits and minimize controllable costs by assisting management and leading work shift activities, • Complies with all Company policies and procedures regarding business and personnel practices ▪ Models and encourages Company shared values, • Demonstrates oral and written communication skills; communicates effectively with various contacts (internal and external), • Attends training to remain current on industry trends, • Participates in company meetings, webinars and conference calls, • Performs other duties and/or special projects as assigned in response to changing business conditions and/or requirements POSITION QUALIFICATIONS/CORE COMPETENCIES • Must possess approximately two (2) to three (3) years of any combination of experience and/or education that demonstrates a commanding knowledge of restaurant management, • High School Diploma/General Equivalency Diploma (GED) required ▪ Must have excellent planning and time management skills, • Must have team building skills, • Must have investigative and problem solving skills, • Must have ability to troubleshoot cash handling problems, • Must have reliable personal transportation, a valid driver’s license and proof of insurance, • Must have a telephone or other reliable method of communicating with the restaurant. Must be accessible to meet the restaurant’s needs and maintains an open door policy, • Bi-lingual skills a plus, • Must display strong analytical and organizational skills and have the ability to identify and implement process improvement strategies with positive business results WORK ENVIRONMENT • Fast paced environment working with kitchen equipment in tight quarters PHYSICAL DEMANDS • Stand for long periods of time, • Bend and stoop, • Work around heat, • Able to lift 50 – 75 lbs. comfortably ▪ Work with various cleaning products Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c) We use eVerify to confirm U.S. Employment eligibility.

Job Description The Assistant General Manager (AGM) supports the General Manager (GM) in directing the daily operations of a Hardee’s restaurant in support of the Brand Vision, Mission, and Promise while role modeling CKE’s Core Values. The AGM assists in ensuring compliance with company standards in all areas of operations including product preparation and delivery, customer service, facilities maintenance, and financial accountability. This role accomplishes these objectives by assisting the GM in actively selecting, training, and coaching top talent to achieve key results in People, Customer, Sales and Profit. ESSENTIAL FUNCTIONS May perform any or all of the following duties: • Demonstrate CKE’s Core Values while assisting the GM in building high performing employees when selecting, training, retaining, and recognizing top talent utilizing applicable tools and processes., • Executes the Performance Management process consistently to ensure employees are set up for success and held accountable., • Partners with the GM and Human Resources to ensure resolution to all employee relations activities and maintain compliance with federal, state, and local requirements., • Actively monitors, demonstrates, and provides training on, all job duties of each position for any shift throughout the restaurant, including customer service, food preparation, cleaning, and stocking., • Ensures proper supervision of restaurant through ongoing examination of station and customer activities., • Works assigned schedule to ensure that all day parts are being observed, i.e., breakfast, lunch, dinner, late night, and weekends., • Drives customer-focused culture by serving as a role model in resolving customer issues and partnering with the GM to train employees to meet or exceed customer service standards., • Coaches, drives excellence, and recognizes and assists the GM in holding all shifts accountable around core operational procedures using company systems., • Assists the GM in creating schedules and completing inventory orders. Completes these tasks when the GM is absent or on vacation., • Ensures that food safety standards are met through direct observation while running shifts or when present in the restaurant., • Partners with the GM to ensure that restaurant level plan and marketing initiatives are in place and being implemented., • Partners with the GM to analyze sales, labor, inventory, and controllables on a continual basis and takes specific corrective action to meet or achieve margin and sales growth targets., • Communicates effectively with all levels of internal and external contacts (i.e. team members, guests, vendors, visitors)., • Takes the initiative, in addition to providing excellent customer service, to perform other duties, as needed, to keep the restaurant clean, safe, and operating efficiently. POSITION QUALIFICATIONS/CORE COMPETENCIES • High school diploma /General Educational Development (GED) required, associate degree or higher preferred., • Minimum of one year experience in restaurant operations or equivalent combination of education and experience., • Proficient working knowledge of Microsoft Office applications., • Must be able to work a flexible schedule including days, nights, and weekends., • May be required to travel to other locations, e.g., assist in other restaurants, bank, meetings as business dictates., • Effective Communication- Consistently and effectively interacts with all members of the team; encourages open and honest communication throughout the restaurant., • Customer Focused- Recognizes the customer as the first priority and creates a culture that emphasizes high standards for service and exceeding the customers’ expectations., • Developing Talent- Creates an environment in which people are challenged to grow and develop; keeps the crew engaged by encouraging and rewarding personal growth., • Execution Excellence- Strives to be “Best in Class” in running superior operations by analyzing costs to help ensure profitability of the restaurant. Ensures standards are upheld and procedures are followed at all times to achieve optimal results. Remains focused on the details to ensure the safety of the crew and provide a consistent customer experience., • Accountability- Holds team members and themself accountable for immediate and sustained improvement if performance standards are not met, utilizing company performance management tools. WORK ENVIRONMENT • Fast paced environment working with kitchen equipment in tight quarters. PHYSICAL DEMANDS • Requires constant movement in and around all areas of the restaurant., • Ability to stand/walk constantly and for extended periods of time., • Ability to reach overhead, bend, and stoop frequently and repetitively., • Ability to work in a warm environment near grills, ovens, and vats., • Able to lift 20 lbs. or more repetitively on a regular basis and up to 50 lbs. on occasion., • Work with various cleaning products Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c) We use eVerify to confirm U.S. Employment eligibility.

Job Description We are seeking an experienced and hands-on Kitchen Manager to oversee daily kitchen operations for our catering and food service company. The ideal candidate is organized, calm under pressure, food-safety focused, and capable of leading a diverse kitchen team while ensuring quality, consistency, and efficiency. This role is critical to maintaining high culinary standards, controlling food and labor costs, and supporting the successful execution of catering events, daily meal production, and special projects. Key Responsibilities Kitchen Operations * Manage daily kitchen production, prep schedules, and event execution * Ensure all food is prepared to company standards for quality, taste, and presentation * Oversee proper food handling, storage, labeling, and rotation (FIFO) * Maintain cleanliness and organization of kitchen, storage, and equipment areas Staff Management * Supervise, train, and schedule kitchen staff (prep cooks, line cooks, dish staff) * Enforce kitchen policies, safety procedures, and performance expectations * Lead by example with professionalism, teamwork, and accountability * Assist with onboarding and ongoing staff development Food Safety & Compliance * Ensure compliance with all health department regulations and company food safety standards * Maintain ServSafe and ensure staff follow proper sanitation practices * Prepare for and assist with health inspections Inventory & Cost Control * Monitor food usage, waste, and portion control * Assist with ordering, receiving, and inventory management * Help control food and labor costs while maintaining quality * Communicate supply needs and shortages proactively Event & Catering Support * Coordinate kitchen execution for catering events and large-scale orders * Work closely with management on menus, timelines, and staffing needs * Ensure accurate packing, labeling, and quality control for off-site events

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:, • 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 PreparationKey Responsibilities:, • Own Back-of-House/Kitchen Sanitation and Operations, • Hire, Train and Manage All Team Members, • Manage Inventory of Food and Beverage, • 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 StaffPerks 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 Glv4uzZYsn

Job Description The Shift Leader is responsible for assisting the General Manager or Person In Charge (on duty) with management activities and duties. This role works with the Restaurant Management Team to ensure all activities are consistent with and supportive of the restaurant’s business plan and ensures all Crew Persons and Team Leaders are performing their job responsibilities and meeting expectations in all areas of their job description. ESSENTIAL FUNCTIONS May perform any or all of the following duties: • Consistently provides a quality product and customer service experience that delivers total customer satisfaction, • Strives to improve the skills and performance of all Crew Persons, • Supports efforts to maximize sales and profits and minimize controllable costs by assisting management and leading work shift activities, • Complies with all Company policies and procedures regarding business and personnel practices ▪ Models and encourages Company shared values, • Demonstrates oral and written communication skills; communicates effectively with various contacts (internal and external), • Attends training to remain current on industry trends, • Participates in company meetings, webinars and conference calls, • Performs other duties and/or special projects as assigned in response to changing business conditions and/or requirements POSITION QUALIFICATIONS/CORE COMPETENCIES • Must possess approximately two (2) to three (3) years of any combination of experience and/or education that demonstrates a commanding knowledge of restaurant management, • High School Diploma/General Equivalency Diploma (GED) required ▪ Must have excellent planning and time management skills, • Must have team building skills, • Must have investigative and problem solving skills, • Must have ability to troubleshoot cash handling problems, • Must have reliable personal transportation, a valid driver’s license and proof of insurance, • Must have a telephone or other reliable method of communicating with the restaurant. Must be accessible to meet the restaurant’s needs and maintains an open door policy, • Bi-lingual skills a plus, • Must display strong analytical and organizational skills and have the ability to identify and implement process improvement strategies with positive business results WORK ENVIRONMENT • Fast paced environment working with kitchen equipment in tight quarters PHYSICAL DEMANDS • Stand for long periods of time, • Bend and stoop, • Work around heat, • Able to lift 50 – 75 lbs. comfortably ▪ Work with various cleaning products Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c) We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionCompany Description Chick-fil-A South Cobb at I-285 is located on S Cobb Dr just off the I-285 exit. We serve 2,500+ daily guests who live in and travel through the Smyrna / Mableton / Vinings area. Daniel Lomax is the Owner-Operator and started his Chick-fil-A career as a Team Member in 2005. Our leadership team has over 20 years of combined Chick-fil-A experience and is passionate about training and developing our Team Members. We are committed to serving our community and delivering a superior customer experience. Job Description The Kitchen Team Member role is more than just a job, it's an opportunity to gain life experience that goes far beyond making a great product in a friendly environment. As a Team Member working in the kitchen, your responsibilities will include: • Preparing, cooking, and presenting food safely, quickly, and efficiently, meeting Chick-fil-A standards, • Keeping kitchen neat, clean, and orderly at all times, • Working safely around kitchen equipment and reporting any maintenance issues to kitchen manager, • Maintaining personal knowledge by completing in-house training to include annual recertification, keeping up to date with new products, • Carrying out instructions given by leadership team and operator, • Working with fellow team members to ensure guest satisfactionQualifications NO EXPERIENCE NECESSARY: Chick-fil-A is a great opportunity for people of all ages and backgrounds. We are looking for friendly, enthusiastic people who enjoy serving customers. We will teach you everything else you need to know! However, if you have back of house (BOH) experience as a line cook, grill cook, fry cook, sous chef, chef de cuisine, or expediter the Kitchen Team Member role might be a great fit for your skills. • Must be 16 years of age or older, • Must have reliable transportation, • Able to meet the physical demands of the position which includes, but is not limited to, standing for up to nine hours and lifting up to 40 lbs., • Team-oriented, adaptable, dependable, and a strong work ethic, • Positive attitude and customer service-oriented, • Able to multitask and work at a quick, yet efficient and thorough pace, • Willing to give your best at all times Additional Information Benefits of Working at Chick-fil-A South Cobb at I-285 • Fun Team Environment, • Flexible Hours, • Competitive Pay, • Closed on Sunday, • Free Meals This job posting is being managed by Forrest Johnson Recruiting on behalf of Chick-fil-A Smyrna (GA) @ I-285. Company: Chick-fil-A Smyrna (GA)

Job Description Governors Towne Club, a private gated golf and country club community just 45 minutes from downtown Atlanta, is seeking a talented and dedicated Executive Sous Chef to serve as the vital second-in-command in our kitchen. Reporting directly to the Executive Chef, you will play a pivotal leadership role in delivering exceptional, member-focused culinary experiences for our discerning members, their families, and guests. The Opportunity Are you passionate about crafting exceptional, unforgettable meals that delight discerning members and guests? Do you thrive on leading a talented kitchen team, innovating within elegant club traditions, and delivering flawless execution in a high-end, member-centric environment? This hands-on position oversees daily food production across all club outlets, including fine dining, casual grille, banquets, private events, member functions, and seasonal/holiday programming, while upholding the highest standards of quality, consistency, presentation, food safety, and cost control in a private club environment. As the Executive Chef's trusted second-in-command, you will lead daily operations across fine dining, casual grille, high-profile banquets, weddings, member events, and seasonal programming. What You'll Do • Lead kitchen operations with full authority in the Executive Chef's absence, • Supervise, train, mentor, and inspire line cooks, prep team, and stewards, • Collaborate on creative, member-driven menus, seasonal specials, and event cuisine, • Deliver consistent, upscale-yet-approachable plates using premium, often local ingredients, • Control food & labor costs through smart inventory, waste reduction, and precise forecasting, • Maintain impeccable sanitation, HACCP compliance, and food safety standards, • Execute high-profile banquets, weddings, holidays, and member events flawlessly, • Build genuine rapport with members by personalizing experiences and anticipating preferencesWhat You Bring, • 5-7+ years progressive experience in upscale restaurants, hotels, or private clubs, • 2-3+ years as Sous Chef (or equivalent) in a high-volume, quality-focused kitchen, • Strong private club, country club, or luxury hospitality background (highly preferred), • Advanced culinary technique + solid menu costing, recipe development, and local sourcing knowledge, • Proven ability to lead teams, manage multiple outlets/events simultaneously, and thrive under pressure, • ServSafe Manager certification (or ability to obtain within 30 days), • Hands-on leader who excels in fast-paced, hot, high-expectation environments, • Key soft skills and competenciesWhat We Offer, • Competitive salary + incentives tied to program enrollment, revenue, and family satisfaction success., • Comprehensive benefits (health, dental, vision, retirement)., • Access to exclusive club amenities and a vibrant, family-oriented workplace., • Opportunity to make a meaningful, visible impact on families and grow within a prestigious club. What Makes Us Different: • A fixed baseline that remains constant and allows you to participate in the value you help create (no moving goal post incentive plan)., • Evergreen Partners is not private-equity owned with short-investment horizons; our financial backing is comprised of long-term investors which enables us to properly reinvest in our people and our facilities., • We expect our leaders to think and act like owners, and we commit to treating them like owners. All leaders who perform and demonstrate strong ownership will be eligible for equity ownership in Evergreen., • Our organizational structure prioritizes local leadership and shuns a one-size-fits-all approach

Job DescriptionWe are seeking a high‑energy, hands‑on leader for a dual role as Head Chef & General Manager. This role combines culinary creativity with operational leadership, managing total store ownership across two concepts.Responsibilities:• Culinary Leadership & Menu Development: Design and execute creative, brand‑aligned menus for KoHo and Wu‑Tang Kitchen; standardize recipes, portion sizes, and kitchen systems; oversee food quality, presentation, and kitchen cleanliness; collaborate on seasonal items and innovations.• Operations & General Management: Manage daily FOH and BOH operations ensuring SOP and service compliance; lead new store openings; monitor food safety, sanitation, OSHA and airport regulations; track PCL performance, labor costs, COGS, inventory, and supply chain efficiency.• People Leadership & Culture: Recruit, hire, train team members; foster a culture of excellence and hospitality; conduct performance reviews and recognition; mentor for leadership development.• Financial & Strategic Oversight: Accountable for revenue, profitability, COGS, labor, EBITDA; partner on forecasting, budgeting, strategy; use POS/reporting tools for decisions; identify cost control and efficiencies.Qualifications:• Inspires and develops diverse teams• Strong culinary creativity and execution• Operational acumen in restaurant management• Financial literacy to manage budgets and profitability• Guest‑centric with consistent service focus• Adaptable and data‑driven decision making• Committed to compliance, food safety, labor standardsEducation & Experience:• Bachelor’s degree in Culinary Arts, Hospitality Management, or related (Required)• ServSafe Certification (Required)• Minimum 5 years in Head Chef and General Manager role• Success in menu development, kitchen, and operational management• Experience with PCL statements, budgeting, cost control• Preferred: Experience opening restaurants or managing growth• Bonus: Airport or multi‑concept dining experience #HireFinder#LI-PROMOTED#LI-Onsite We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job Description TITLE: Kitchen Staff DEPARTMENT: Programs SUPERVISOR: Kitchen Manager STATUS: Part-time, Non-exempt POSITION SUMMARY: The Boys & Girls Clubs of Greater Augusta is seeking a reliable and passionate Kitchen Staff to join the team. The role of the Kitchen Staff is vital in the preparation of meals for afterschool and summer food service programs, as well as maintaining the cleanliness and organization of the kitchen. The person who fills this position will also be responsible for the items listed below and will work under the Kitchen Manager at J. Hebbard Club in South Augusta, Georgia. Additionally, the person who fills this position will work under the direction of the Club Director. This is a part-time position: Monday through Friday, 1:00PM-6:30PM. (Summer Hours will change to Monday through Friday, 11:00AM-3:00PM). Additional hours may be required on food delivery days to assist with receiving, unpacking, and organizing inventory. KEY ROLES & ESSENTIAL JOB RESPONSIBILITIES • Follow the daily menu to ensure that meals are prepared according to guidelines., • Prepare meals for delivery at specified times., • Ensure food quality and adherence to health department codes and regulations., • Maintain cleanliness and safety of kitchen., • Maintain monthly inventory control sheets., • Assist with food orders., • Receive food deliveries., • Ensure that all meals are prepared according to SFSP meal pattern requirements., • Demonstrate professionalism., • Internal: Maintains close, daily contact with Club staff (professional and volunteer), Club members, and supervisor to receive/provide information, discuss issues, explain or interpret guidelines/instructions., • High School Diploma or GED required., • Previous experience working in a fast-paced kitchen environment, handling and preparing food in large quantities. Daily contact with club staff, club and teen center members, outside organizations and individuals to plan, coordinate and deliver programs. Normal internal office environment. Travel to special events and field trips may be required. Must be able to work daily afternoon/evening hours. Occasional weekend hours may be required to accomplish objectives. The job requires the ability to stand for extended periods, kneel, reach, bend, and lift objects weighing 25lbs. Outdoor work and moderate physically demanding activities may be required on occasion. DISCLAIMER The information presented indicates the general nature and level of work expected of employees in this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, qualifications, and objectives required of employees assigned to this job. You may be asked to perform other related duties and responsibilities as needed. You will be required to complete a criminal record check as a condition of employment.

Job Description The Shift Leader is responsible for assisting the General Manager or Person In Charge (on duty) with management activities and duties. This role works with the Restaurant Management Team to ensure all activities are consistent with and supportive of the restaurant’s business plan and ensures all Crew Persons and Team Leaders are performing their job responsibilities and meeting expectations in all areas of their job description. ESSENTIAL FUNCTIONS May perform any or all of the following duties: • Consistently provides a quality product and customer service experience that delivers total customer satisfaction, • Strives to improve the skills and performance of all Crew Persons, • Supports efforts to maximize sales and profits and minimize controllable costs by assisting management and leading work shift activities, • Complies with all Company policies and procedures regarding business and personnel practices ▪ Models and encourages Company shared values, • Demonstrates oral and written communication skills; communicates effectively with various contacts (internal and external), • Attends training to remain current on industry trends, • Participates in company meetings, webinars and conference calls, • Performs other duties and/or special projects as assigned in response to changing business conditions and/or requirements POSITION QUALIFICATIONS/CORE COMPETENCIES • Must possess approximately two (2) to three (3) years of any combination of experience and/or education that demonstrates a commanding knowledge of restaurant management, • High School Diploma/General Equivalency Diploma (GED) required ▪ Must have excellent planning and time management skills, • Must have team building skills, • Must have investigative and problem solving skills, • Must have ability to troubleshoot cash handling problems, • Must have reliable personal transportation, a valid driver’s license and proof of insurance, • Must have a telephone or other reliable method of communicating with the restaurant. Must be accessible to meet the restaurant’s needs and maintains an open door policy, • Bi-lingual skills a plus, • Must display strong analytical and organizational skills and have the ability to identify and implement process improvement strategies with positive business results WORK ENVIRONMENT • Fast paced environment working with kitchen equipment in tight quarters PHYSICAL DEMANDS • Stand for long periods of time, • Bend and stoop, • Work around heat, • Able to lift 50 – 75 lbs. comfortably ▪ Work with various cleaning products Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c) We use eVerify to confirm U.S. Employment eligibility.

Job Description Summary The Assistant Manager supports the Assistant General Manager & General Manager in the daily responsibilities required to keep the business running smoothly. The Assistant Manager directs employees and ensures that work is being completed in a timely and effective manner. Duties The Assistant Manager ensures that Shift Leaders and Team Members are performing their job responsibilities and meeting expectations in all areas of their job. In addition, they: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Ensure that shift schedules are organized for Team Members and monitor attendance, tardiness and time off, • Assign duties to specific employees based on role and skills, • Understand how each job responsibility impacts guests, employees, and overall restaurant operations, • Handle guests’ concerns and complaints professionally and calmly to resolve problems according to restaurant policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the uniform policy, • Train, schedule and manage employees in daily tasks, • Balance cash drawers and prepare cash deposits as assigned by the restaurant management team, • Assist the Assistant General Manager & General Manager as directed, • Abide and enforce to the rules and direction given by the restaurant management team Job expectations The Assistant Manager is expected to be consistent with and supportive of the restaurant’s business plan. In addition, they: • Effectively plan, organize, and implement all daily operational routines and activities alongside the Shift Leader, • Ensure all required administrative duties and daily paperwork including required checklists are completed, • Supervise and perform closing and/or opening activities as directed by the restaurant management team, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire team in all aspects of business and personnel practices, • Ensure that they and all Shift Leaders & Team Members abide by company policies and directives, • Support the goals, decisions, and directives of the restaurant management team and is not insubordinate, • Contribute to the restaurant’s success by accomplishing the expected work during each shift consistently Requirements • Current student or high school diploma/GED preferred, • Must be at least 18 years old and fluent in English, • Certified in all stations following the DHC Training Program, • Flexibility to work nights, weekends, and holidays, • Ability to stand for long periods of time and work in a fast-paced environment, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction, • Effective communicator with co-workers and the restaurant management team Transportation & accessibility • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with supervisor and co-workers Hours • Must be able and willing to work flexible hours including opening and closing shifts, • This includes working weekends/nights and holidays whenever necessary Skills & Abilities • Ability to delegate tasks, • Excellent time management, organizational and planning skills, • Strong people/guest service skills, • Ability to look at the restaurant operations from a guest’s point of view, • Ability to take initiative and solve problems, • Able to stand for long periods of time, • Able to bend and stoop, • Able to work around heat, • Able to work around others in close quarters, • Able to lift 50-75 lbs. comfortably

Job Description The Assistant General Manager (AGM) supports the General Manager (GM) in directing the daily operations of a Hardee’s restaurant in support of the Brand Vision, Mission, and Promise while role modeling CKE’s Core Values. The AGM assists in ensuring compliance with company standards in all areas of operations including product preparation and delivery, customer service, facilities maintenance, and financial accountability. This role accomplishes these objectives by assisting the GM in actively selecting, training, and coaching top talent to achieve key results in People, Customer, Sales and Profit. ESSENTIAL FUNCTIONS May perform any or all of the following duties: • Demonstrate CKE’s Core Values while assisting the GM in building high performing employees when selecting, training, retaining, and recognizing top talent utilizing applicable tools and processes., • Executes the Performance Management process consistently to ensure employees are set up for success and held accountable., • Partners with the GM and Human Resources to ensure resolution to all employee relations activities and maintain compliance with federal, state, and local requirements., • Actively monitors, demonstrates, and provides training on, all job duties of each position for any shift throughout the restaurant, including customer service, food preparation, cleaning, and stocking., • Ensures proper supervision of restaurant through ongoing examination of station and customer activities., • Works assigned schedule to ensure that all day parts are being observed, i.e., breakfast, lunch, dinner, late night, and weekends., • Drives customer-focused culture by serving as a role model in resolving customer issues and partnering with the GM to train employees to meet or exceed customer service standards., • Coaches, drives excellence, and recognizes and assists the GM in holding all shifts accountable around core operational procedures using company systems., • Assists the GM in creating schedules and completing inventory orders. Completes these tasks when the GM is absent or on vacation., • Ensures that food safety standards are met through direct observation while running shifts or when present in the restaurant., • Partners with the GM to ensure that restaurant level plan and marketing initiatives are in place and being implemented., • Partners with the GM to analyze sales, labor, inventory, and controllables on a continual basis and takes specific corrective action to meet or achieve margin and sales growth targets., • Communicates effectively with all levels of internal and external contacts (i.e. team members, guests, vendors, visitors)., • Takes the initiative, in addition to providing excellent customer service, to perform other duties, as needed, to keep the restaurant clean, safe, and operating efficiently. POSITION QUALIFICATIONS/CORE COMPETENCIES • High school diploma /General Educational Development (GED) required, associate degree or higher preferred., • Minimum of one year experience in restaurant operations or equivalent combination of education and experience., • Proficient working knowledge of Microsoft Office applications., • Must be able to work a flexible schedule including days, nights, and weekends., • May be required to travel to other locations, e.g., assist in other restaurants, bank, meetings as business dictates., • Effective Communication- Consistently and effectively interacts with all members of the team; encourages open and honest communication throughout the restaurant., • Customer Focused- Recognizes the customer as the first priority and creates a culture that emphasizes high standards for service and exceeding the customers’ expectations., • Developing Talent- Creates an environment in which people are challenged to grow and develop; keeps the crew engaged by encouraging and rewarding personal growth., • Execution Excellence- Strives to be “Best in Class” in running superior operations by analyzing costs to help ensure profitability of the restaurant. Ensures standards are upheld and procedures are followed at all times to achieve optimal results. Remains focused on the details to ensure the safety of the crew and provide a consistent customer experience., • Accountability- Holds team members and themself accountable for immediate and sustained improvement if performance standards are not met, utilizing company performance management tools. WORK ENVIRONMENT • Fast paced environment working with kitchen equipment in tight quarters. PHYSICAL DEMANDS • Requires constant movement in and around all areas of the restaurant., • Ability to stand/walk constantly and for extended periods of time., • Ability to reach overhead, bend, and stoop frequently and repetitively., • Ability to work in a warm environment near grills, ovens, and vats., • Able to lift 20 lbs. or more repetitively on a regular basis and up to 50 lbs. on occasion., • Work with various cleaning products Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c) We use eVerify to confirm U.S. Employment eligibility.

Job Description The Assistant General Manager (AGM) supports the General Manager (GM) in directing the daily operations of a Hardee’s restaurant in support of the Brand Vision, Mission, and Promise while role modeling CKE’s Core Values. The AGM assists in ensuring compliance with company standards in all areas of operations including product preparation and delivery, customer service, facilities maintenance, and financial accountability. This role accomplishes these objectives by assisting the GM in actively selecting, training, and coaching top talent to achieve key results in People, Customer, Sales and Profit. ESSENTIAL FUNCTIONS May perform any or all of the following duties: • Demonstrate CKE’s Core Values while assisting the GM in building high performing employees when selecting, training, retaining, and recognizing top talent utilizing applicable tools and processes., • Executes the Performance Management process consistently to ensure employees are set up for success and held accountable., • Partners with the GM and Human Resources to ensure resolution to all employee relations activities and maintain compliance with federal, state, and local requirements., • Actively monitors, demonstrates, and provides training on, all job duties of each position for any shift throughout the restaurant, including customer service, food preparation, cleaning, and stocking., • Ensures proper supervision of restaurant through ongoing examination of station and customer activities., • Works assigned schedule to ensure that all day parts are being observed, i.e., breakfast, lunch, dinner, late night, and weekends., • Drives customer-focused culture by serving as a role model in resolving customer issues and partnering with the GM to train employees to meet or exceed customer service standards., • Coaches, drives excellence, and recognizes and assists the GM in holding all shifts accountable around core operational procedures using company systems., • Assists the GM in creating schedules and completing inventory orders. Completes these tasks when the GM is absent or on vacation., • Ensures that food safety standards are met through direct observation while running shifts or when present in the restaurant., • Partners with the GM to ensure that restaurant level plan and marketing initiatives are in place and being implemented., • Partners with the GM to analyze sales, labor, inventory, and controllables on a continual basis and takes specific corrective action to meet or achieve margin and sales growth targets., • Communicates effectively with all levels of internal and external contacts (i.e. team members, guests, vendors, visitors)., • Takes the initiative, in addition to providing excellent customer service, to perform other duties, as needed, to keep the restaurant clean, safe, and operating efficiently. POSITION QUALIFICATIONS/CORE COMPETENCIES • High school diploma /General Educational Development (GED) required, associate degree or higher preferred., • Minimum of one year experience in restaurant operations or equivalent combination of education and experience., • Proficient working knowledge of Microsoft Office applications., • Must be able to work a flexible schedule including days, nights, and weekends., • May be required to travel to other locations, e.g., assist in other restaurants, bank, meetings as business dictates., • Effective Communication- Consistently and effectively interacts with all members of the team; encourages open and honest communication throughout the restaurant., • Customer Focused- Recognizes the customer as the first priority and creates a culture that emphasizes high standards for service and exceeding the customers’ expectations., • Developing Talent- Creates an environment in which people are challenged to grow and develop; keeps the crew engaged by encouraging and rewarding personal growth., • Execution Excellence- Strives to be “Best in Class” in running superior operations by analyzing costs to help ensure profitability of the restaurant. Ensures standards are upheld and procedures are followed at all times to achieve optimal results. Remains focused on the details to ensure the safety of the crew and provide a consistent customer experience., • Accountability- Holds team members and themself accountable for immediate and sustained improvement if performance standards are not met, utilizing company performance management tools. WORK ENVIRONMENT • Fast paced environment working with kitchen equipment in tight quarters. PHYSICAL DEMANDS • Requires constant movement in and around all areas of the restaurant., • Ability to stand/walk constantly and for extended periods of time., • Ability to reach overhead, bend, and stoop frequently and repetitively., • Ability to work in a warm environment near grills, ovens, and vats., • Able to lift 20 lbs. or more repetitively on a regular basis and up to 50 lbs. on occasion., • Work with various cleaning products Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c) We use eVerify to confirm U.S. Employment eligibility.

Job Description Kitchen Manager JOB TYPE: EXEMPT, PART-TIME, SALARY ACCOUNTABLE TO: Congregational and Online Care Pastor OVERVIEW: The Kitchen Manager is responsible for the oversight and management of quality food service and hospitality for Word of Faith Family Worship Cathedral (WOFFWC) ministry events, services, and other occasions hosted at the church. The incumbent will lead a team of hospitality members in the preparation, distribution, palette-friendly, and aesthetically pleasing service of food and overall amenities rendered in safety and excellence. The Kitchen Manager will collaborate with vendors, caterers, ministry members, and staff to ensure each event is properly staffed and carried out to the specification of the requested party. RESPONSIBILITIES AND DUTIES: • Provides the highest level of hospitality to all visitors, members, and guests. Always presents a clean and tidy personal appearance., • Serves as the primary point of contact for Hospitality Ministry activities and services rendered including primarily Sunday morning breakfast, MASS, WOW, funerals, and secondarily for staff, ministry, and special guests and events considered on a case by case basis and approved by COCP or Executive Leadership., • Works with (COCP) and bereaved families in providing a repass which includes food and beverage at the location of their choice., • Reviews and approves all caterer contracts and ensures they are ServSafe certified. Manages relationships with vendors for any food items, supplies, outside catering, and kitchen equipment., • Oversees the purchase and proper stocking of all food, beverages, and supplies for the kitchen. Keeps log of all inventory on-hand and reviews all food, supplies, and equipment on a weekly basis, confirming all items for upcoming ministry needs are covered., • Schedules and manages the work of outside caterers and others that have been authorized by the Congregational and Online Care Pastor (COCP) to use the kitchen., • Evaluates and endorses any invoices pertaining to food service and submits them to the COCP for approval and payment. Keeps accurate receipt and purchasing log for review., • Supervises and instructs chefs and kitchen staff on the service and event needs so that preparation, cooking, garnishing, and presentation of food and service ensures maximum quality, and the highest level of guest service is achieved., • Guarantees proper set-up and break-down of each event where Hospitality service is usually required and/or requested. Works closely with the Campus Facilities Director and Logistics Coordinator with all scheduling of work to be performed for room setup/breakdown and equipment maintenance and repairs., • Maintains a clean and tidy kitchen area, monitoring sanitation practices and making sure proper safety and all other Standard Operating Procedures (SOP’s) are followed by all. Updates and reconstructs SOP’s as needed., • Maintains the ministry budget and proper stewardship of funds for all necessary food service purchases. Prepares written report to meet monthly with the COCP regarding all ministry activity and spending, discussing current and future needs and any ministry adjustments., • Maintains knowledge and compliance of ServSafe guidelines, along with knowledge of fire exits and fire extinguisher locations., • Determines needed production schedules to fulfill all ministry requests and service requirements and schedules staff and Hospitality members accordingly to ensure full coverage., • Recruits and trains volunteers to serve with the Hospitality Ministry. Holds ministry meetings as needed., • Responds to all ministry escalated guest problems, complaints, and accidents. Ensures proper reporting of all incidents and safety issues to COCP., • Performs other duties as requested. SKILLS AND ABILITIES: • Possesses excellent verbal and written communication skills, • Possesses excellent organization, multi-tasking, and time management ability, • Well-equipped leader with experience helping others excel and foster a team environment, • Excellent understanding of various cooking methods and food safety procedures, • Capacity to work in a fast-paced environment with attention to detail and quality, • Ability to prioritize workflow, maximize available skills on-hand, and manage multiple projects simultaneously, • Ability to train, manage, develop, and mentor multiple kitchen staff and volunteers, • Ability to drive workflow through effective communication, proper delegation of duties, and oversight, • Holds great interpersonal skills and the willingness to maintain great working relationships with people from diverse backgrounds, • Capability to defuse and resolve difficult situations and conflict, exercising keen discernment in decision making, • Upholds honesty, confidentiality, and discretion at the highest level MINIMUM QUALIFICATIONS: • At least two years of food service management or leadership experience over 20+ people, • Food service experience serving larger groups over 50 people, • Knowledge and experience managing a large budget, stewarding funds, and expense tracking, • Knowledge of proper use of safety equipment as is appropriate to the work to prevent injury to self or others, • Basic computer skills to complete reports, maintain inventories, draft schedules, etc., along with knowledge of MS Office Suite and light administrative skills, • High school diploma or GED PREFERRED QUALIFICATIONS: • ServSafe certification, • Three or more years of hospitality and/or food service experience, • Three or more years of experience in a food service supervisory or managerial position for over 20+ people, • Minor accounting experience PHYSICAL DEMANDS/WORK ENVIRONMENT: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is frequently required to move or lift supplies and food items weighing up to 50 pounds unassisted. This position is very active and often requires long periods of standing, walking, lifting, bending, kneeling, and stooping. Flexibility and the ability to work extended or irregular hours (nights, weekends, and holidays) is required.

Job Description The Shift Leader is responsible for assisting the General Manager or Person In Charge (on duty) with management activities and duties. This role works with the Restaurant Management Team to ensure all activities are consistent with and supportive of the restaurant’s business plan and ensures all Crew Persons and Team Leaders are performing their job responsibilities and meeting expectations in all areas of their job description. ESSENTIAL FUNCTIONS May perform any or all of the following duties: • Consistently provides a quality product and customer service experience that delivers total customer satisfaction, • Strives to improve the skills and performance of all Crew Persons, • Supports efforts to maximize sales and profits and minimize controllable costs by assisting management and leading work shift activities, • Complies with all Company policies and procedures regarding business and personnel practices ▪ Models and encourages Company shared values, • Demonstrates oral and written communication skills; communicates effectively with various contacts (internal and external), • Attends training to remain current on industry trends, • Participates in company meetings, webinars and conference calls, • Performs other duties and/or special projects as assigned in response to changing business conditions and/or requirements POSITION QUALIFICATIONS/CORE COMPETENCIES • Must possess approximately two (2) to three (3) years of any combination of experience and/or education that demonstrates a commanding knowledge of restaurant management, • High School Diploma/General Equivalency Diploma (GED) required ▪ Must have excellent planning and time management skills, • Must have team building skills, • Must have investigative and problem solving skills, • Must have ability to troubleshoot cash handling problems, • Must have reliable personal transportation, a valid driver’s license and proof of insurance, • Must have a telephone or other reliable method of communicating with the restaurant. Must be accessible to meet the restaurant’s needs and maintains an open door policy, • Bi-lingual skills a plus, • Must display strong analytical and organizational skills and have the ability to identify and implement process improvement strategies with positive business results WORK ENVIRONMENT • Fast paced environment working with kitchen equipment in tight quarters PHYSICAL DEMANDS • Stand for long periods of time, • Bend and stoop, • Work around heat, • Able to lift 50 – 75 lbs. comfortably ▪ Work with various cleaning products Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c) We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionROLE PURPOSE To effectively supervise and manage all kitchen operations; optimizing profits by controlling food costs, production, labor and increase sales through food quality, speed of service and accurately prepared food. KEY RESPONSIBILITES & ACCOUNTABILITIES  Manages operations during scheduled shifts that include daily decision-making, staff support, guest interaction, scheduling, planning while upholding standards, product quality and cleanliness.  Maintains an accurate and up-to-date manpower plan of staffing needs. Prepares schedules and ensures that areas of responsibility are staffed properly for all shifts.  Staffs, trains and develops hourly Team Members through ongoing feedback, establishment of performance expectations and by conducting performance reviews on a regular basis.  Carefully observes kitchen operations and addresses any issues out of alignment promptly and directly  Identifies operational opportunities to build sales and control costs; develop and implement plans to address opportunities  Manages inventory efficiently, accurately, and in a cost-effective manner  Ensures food quality by maintaining high levels of cleanliness, organization, storage, sanitation of food products.  Coaches and develops talent  Demonstrates responsibility for purchasing, receiving and storing food products, inspection of local suppliers, use of correct products and proper par levels to minimize food waste and optimize food cost.  Fosters open communication with kitchen and FOH staff  In the absence of the General Manager and as acting Manager on Duty, oversees the entire restaurant operation. QUALIFICATION REQUIREMENTS • Must be able to pass the TSA federal background check to work in the airport, • College coursework with Bachelor's Degree preferred, • Minimum of 3 years of experience as a Restaurant Manager with extensive knowledge of restaurant operations preferred, • Prior experience in purchasing and production, • Previous kitchen experience required

Job DescriptionSummary: The Head Chef/Kitchen Manager directs the food service activities and back of house operations of the restaurant and market in accordance with company guidelines regarding operating procedures, food preparation and product specification, sanitation and cleanliness, profitability, and employee relations. The Head Chef/Kitchen Manager must perform duties in compliance with all applicable sanitation, health, and personal hygiene standards. He / she is responsible for appropriate use of kitchen and restaurant supplies and equipment to minimize loss, waste, and fraud. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Duties and Responsibilities: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The duties and responsibilities of this position include but are not limited to those listed below. Other duties may be assigned as needed to accommodate the smooth flow of operations within the company: 1. Under direction of General Manager, ensures that the kitchen and food service area is functional and meets all quality standards on a daily basis including, but not limited to cleanliness and sanitation, guest service and execution of food service., 2. Follow and ensure kitchen employees follow Standard Operating Procedures (SOP) for all aspects of the kitchen and food service area. Monitor consistency and adherence to recipe and food specifications, guest safety, employee safety, cleanliness, sanitation and food safety, ordering, receiving and storage procedures., 3. Complete kitchen schedules based on labor proformas that both meet the needs of the business and achieve labor cost guidelines. Ensure proper staffing levels for each shift., 4. Supervise all kitchen employees on the shift. Ensure employees adhere to uniform standards and company policies as stated in Rise & Revelry employee handbook., 5. Conduct food inventories. Monitor proper inventory levels and adjust par and ordering guidelines based on demands and changes in business. Monitor food inventory for waste and theft. Maintain and update waste log on a regular basis. Report issues to GM., 6. Complete food orders using order guides. Establish par levels with use of product mix reports. Follow receiving guidelines when food orders arrive. Check product to ensure Restaurant quality, correct quantity and proper specification., 7. Oversee relationship with vendors and insure quality standards for products are met. Maintain price book and hold vendors to fair and reasonable pricing for all products and services., 8. Ensure all food is labeled, dated and stored properly in accordance with federal, state and local health code regulations. Ensure product is not expired or out of date., 9. Complete line checks accurately and on time. Maintain line check sheets and temperature logs., 10. Complete accurate prep sheets on a daily basis. Ensure recipe book is used and food is prepared according to restaurant standards and recipe specifications., 11. Monitor food cost and cost of goods. Assess and troubleshoot high cost areas and advise on cost saving solutions., 12. Ensure recipes are accurate and match theoretical costs., 13. Assess repair and maintenance needs of the kitchen or equipment and alerting management of any needs or unsafe working conditions., 14. Assist in the development of standard recipes and food preparation procedures., 15. Assist in recruiting, hiring and development of all BOH staff. Give performance feedback to employees on a weekly and monthly basis. Oversee BOH staff training and development programs., 16. Ensure all new kitchen employees and managers in training (MIT’s) are properly trained. Communicate with the management team on development and progress of certified trainers and MIT’s. Assist with completion of weekly reviews, testing and any other assigned paperwork associated with the training process., 17. Comply with established sanitation standards, personal hygiene, and health standards., 18. Must maintain skills necessary to safely and efficiently operate kitchen and restaurant equipment and machines used in the performance of this job., 19. Assist management in completing accurate and necessary daily, weekly and monthly paperwork associated with the back of the house. Qualifications and Requirements: Kitchen management experience in restaurant, retail, food service or the hospitality industry is required. The requirements listed are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 1. Supports the Mission, Vision, Values and Culture of the restaurant, 2. Provides leadership for employee relations through effective communication, coaching, training, and development. Develops trust and credibility. Exhibits honest and ethical behavior and motivates others to behave honestly and ethically., 3. Ensures compliance with company standards for safety and sanitation, organization, quality, timeliness, cost control and waste reduction., 4. Creates an atmosphere which allows for the respect and well-being of all co-workers and guests in a safe, secure environment., 5. Ensures compliance with current laws and policies to provide a work environment free from sexual harassment and all illegal and discriminatory behavior., 6. Must demonstrate effective oral and written communication skills and actively listen; must clearly and effectively share information., 7. Weekend and evening work will be necessary., 8. Must have reliable transportation., 9. A high school diploma or equivalent preferred., 10. Must be at least 21 years of age and provide a current and legal form of identification to verify age., 11. Must obtain ServSafe food sanitation certification and food handler’s permit as required by federal, state or local regulations.

Job Description Responsibilities • Supervise kitchen operations to ensure smooth and efficient workflow., • Collaborate with the Leadership Team to develop and implement strategic initiatives., • Manage employee schedules and lead recruitment efforts in coordination with HR., • Coach and train kitchen staff to uphold high standards of performance and service., • Procure ingredients and maintain optimal inventory levels for production needs., • Monitor food costs and implement cost-saving strategies through strategic purchasing., • Stay updated on industry trends to maintain our competitive edge., • Plan and execute work schedules for holidays and special events., • Collaborate with the executive team on procedural enhancements and new product launches., • Ensure timely and accurate order fulfillment for kitchen products., • Manage maintenance programs for kitchen equipment and vehicles., • Spearhead waste and recycling programs to promote sustainability., • Serve as the primary liaison for airport operations and city renewals., • Address customer needs and concerns in collaboration with the call center., • Guide and support kitchen staff to maintain product quality and customer satisfaction., • Impeccable attention to detail and strong organizational skills., • Excellent communication abilities to engage with internal and external stakeholders., • Ability to multitask and prioritize tasks in a fast-paced environment., • Commitment to upholding confidentiality and safeguarding company interests., • Proven problem-solving skills and a drive to lead change initiatives., • Previous experience in a wholesale production kitchen is preferred., • Demonstrated honesty, integrity, and pride in fulfilling responsibilities., • Ability to articulate opinions grounded in factual analysis., • Respectful demeanor and exceptional interpersonal skills.

Job DescriptionSummary: The Head Chef/Kitchen Manager directs the food service activities and back of house operations of the restaurant and market in accordance with company guidelines regarding operating procedures, food preparation and product specification, sanitation and cleanliness, profitability, and employee relations. The Head Chef/Kitchen Manager must perform duties in compliance with all applicable sanitation, health, and personal hygiene standards. He / she is responsible for appropriate use of kitchen and restaurant supplies and equipment to minimize loss, waste, and fraud. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Duties and Responsibilities: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The duties and responsibilities of this position include but are not limited to those listed below. Other duties may be assigned as needed to accommodate the smooth flow of operations within the company: 1. Under direction of General Manager, ensures that the kitchen and food service area is functional and meets all quality standards on a daily basis including, but not limited to cleanliness and sanitation, guest service and execution of food service., 2. Follow and ensure kitchen employees follow Standard Operating Procedures (SOP) for all aspects of the kitchen and food service area. Monitor consistency and adherence to recipe and food specifications, guest safety, employee safety, cleanliness, sanitation and food safety, ordering, receiving and storage procedures., 3. Complete kitchen schedules based on labor proformas that both meet the needs of the business and achieve labor cost guidelines. Ensure proper staffing levels for each shift., 4. Supervise all kitchen employees on the shift. Ensure employees adhere to uniform standards and company policies as stated in Rise & Revelry employee handbook., 5. Conduct food inventories. Monitor proper inventory levels and adjust par and ordering guidelines based on demands and changes in business. Monitor food inventory for waste and theft. Maintain and update waste log on a regular basis. Report issues to GM., 6. Complete food orders using order guides. Establish par levels with use of product mix reports. Follow receiving guidelines when food orders arrive. Check product to ensure Restaurant quality, correct quantity and proper specification., 7. Oversee relationship with vendors and insure quality standards for products are met. Maintain price book and hold vendors to fair and reasonable pricing for all products and services., 8. Ensure all food is labeled, dated and stored properly in accordance with federal, state and local health code regulations. Ensure product is not expired or out of date., 9. Complete line checks accurately and on time. Maintain line check sheets and temperature logs., 10. Complete accurate prep sheets on a daily basis. Ensure recipe book is used and food is prepared according to restaurant standards and recipe specifications., 11. Monitor food cost and cost of goods. Assess and troubleshoot high cost areas and advise on cost saving solutions., 12. Ensure recipes are accurate and match theoretical costs., 13. Assess repair and maintenance needs of the kitchen or equipment and alerting management of any needs or unsafe working conditions., 14. Assist in the development of standard recipes and food preparation procedures., 15. Assist in recruiting, hiring and development of all BOH staff. Give performance feedback to employees on a weekly and monthly basis. Oversee BOH staff training and development programs., 16. Ensure all new kitchen employees and managers in training (MIT’s) are properly trained. Communicate with the management team on development and progress of certified trainers and MIT’s. Assist with completion of weekly reviews, testing and any other assigned paperwork associated with the training process., 17. Comply with established sanitation standards, personal hygiene, and health standards., 18. Must maintain skills necessary to safely and efficiently operate kitchen and restaurant equipment and machines used in the performance of this job., 19. Assist management in completing accurate and necessary daily, weekly and monthly paperwork associated with the back of the house. Qualifications and Requirements: Kitchen management experience in restaurant, retail, food service or the hospitality industry is required. The requirements listed are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 1. Supports the Mission, Vision, Values and Culture of the restaurant, 2. Provides leadership for employee relations through effective communication, coaching, training, and development. Develops trust and credibility. Exhibits honest and ethical behavior and motivates others to behave honestly and ethically., 3. Ensures compliance with company standards for safety and sanitation, organization, quality, timeliness, cost control and waste reduction., 4. Creates an atmosphere which allows for the respect and well-being of all co-workers and guests in a safe, secure environment., 5. Ensures compliance with current laws and policies to provide a work environment free from sexual harassment and all illegal and discriminatory behavior., 6. Must demonstrate effective oral and written communication skills and actively listen; must clearly and effectively share information., 7. Weekend and evening work will be necessary., 8. Must have reliable transportation., 9. A high school diploma or equivalent preferred., 10. Must be at least 21 years of age and provide a current and legal form of identification to verify age., 11. Must obtain ServSafe food sanitation certification and food handler’s permit as required by federal, state or local regulations.

Job Description Position Summary The Cafeteria Manager is responsible for the safe preparation, service, and management of daily meals and snacks for children enrolled in the childcare program. This role ensures that all food is prepared according to nutrition guidelines, allergy and dietary restrictions are followed, inventory is maintained, and the kitchen remains clean, organized, and compliant with health and safety regulations. Key Responsibilities • Prepare and serve daily breakfast, lunch, and snacks according to menu plans and nutrition standards., • Ensure all meals meet state licensing, CACFP, and health department requirements., • Follow all food allergy and special dietary needs for enrolled children., • Carry and deliver food trays safely to classrooms or designated serving areas., • Maintain accurate food and kitchen supply inventory, including tracking usage and notifying management of low stock., • Receive, store, and rotate food properly using safe food handling practices (FIFO)., • Maintain cleanliness and sanitation of the kitchen, storage areas, equipment, and food preparation surfaces., • Wash dishes, utensils, trays, and cookware daily., • Dispose of food waste and trash properly and safely., • Complete daily cleaning and sanitation logs as required., • Ensure proper temperatures for food storage, cooking, and serving are maintained and documented., • Participate in inspections and follow corrective actions as needed., • Communicate with administration regarding menu needs, supply shortages, or safety concerns. Qualifications • High school diploma or equivalent required., • Previous experience in food service, childcare nutrition, or institutional kitchen preferred., • Knowledge of food safety, sanitation, and allergy awareness., • Ability to lift and carry food trays, kitchen supplies, and food boxes as needed., • Ability to stand for long periods and perform physical kitchen tasks., • Strong organizational and time management skills., • Ability to work independently and follow structured procedures. Required Certifications (or ability to obtain) • Food Handler’s Permit / Food Safety Certification, • CPR/First Aid (preferred), • Any state or local required childcare or food service training Physical Requirements • Ability to lift up to 30–40 lbs., • Ability to stand, bend, reach, and walk throughout the workday., • Ability to work in a fast-paced kitchen environment. Work Environment This position works in a commercial kitchen within a childcare center and involves daily interaction with staff and indirect interaction with children. Safety, cleanliness, and attention to detail are essential.

Job Description Athens Cooks in Athens, GA is looking for one kitchen retail manager & buyer to join our 14 person strong team. We are located on 100 Prince Ave Ste 103. Our ideal candidate is a self-starter, punctual, and engaged. Benefits • 401k Plan, • We offer many great benefits, including free early access to your pay through Homebase. Responsibilities • Buying & Pricing Inventory, • Retail Sales, • Customer Issues/Relations, • Restocking/Merchandising/Cleaning, • Organizing, • Overseeing Daily Operations, • Upholding brand image, • Manage & Supervise staff, • Knowledge in canva, shopify, and social media a plus, • Strong kitchen and cooking knowledge We are looking forward to hearing from you! By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.