Trabajos kitchen manager en Minneapolis, Minnesota - Page 3Crear alertas

Job DescriptionBenefits: • 401(k) matching, • Bonus based on performance, • Competitive salary, • Employee discounts, • Free food & snacks, • Opportunity for advancement, • Paid time off As the Catering Manager at La Madre, your primary responsibilities will include, but are not limited to: • Managing all catering inquiries, proposals, and bookings from start to finish, • Creating custom menus and coordinating logistics based on client needs, • Leading tastings, walkthroughs, and client communications, • Working cross-functionally with kitchen and service staff to ensure smooth event execution, • Coordinating staffing, scheduling, and inventory for catering events, • Overseeing on-site setups, including buffet-style service, plated meals, and off-site catering operations depending on business and staffing needs., • Tracking deposits, final payments, and ensuring all invoices are fulfilled on time, • Maintaining quality standards and ensuring exceptional hospitality at every step, • Build the catering and event brand for La Madre, • Provide guidance on the overall vision of the restaurant and contribute to menu innovation and restaurant growth., • Maintain organization within all company vehicles, kitchen, equipment, property, and administrative areas., • Communicate effectively with management and all staff members though proper approved channels of communication, • Help run floor shifts as needed, • Salary: $50,000 plus 5% commission on Net payments, • Management Paid Time Off: Cap at 120-hrs per year (request, and approved by executive chef, and HR) used for sick leave, vacation, personal, etc., • 401k Match: 5% match (After 1 year of employment or 1,000 hours worked), • Manager Meals: 1 free meal each shift you work in restaurant/events; 25% off food and alcohol on days off for you and up to 3 others (4 Total), • Location: La Madre, Minneapolis, MN and Hybrid at Home, • Also opperating some catering orders from sister properties La Tapatia and Nokomis House (Opening this summer), • Start Date: Asap, • Reports To: Sous/Executive Chef & General Manager Flexible work from home options available.

Job Description At Benihana, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality. Our people are our secret sauce to our success and mission of Creating Great Guest Memories. We are always looking for individuals who have what it takes to grow with us and share in our success. Why Join Our Team? Comprehensive Benefits Package · Medical, Dental, and Vision Insurance for Full Time Restaurant Employees. Part Time Employees are not eligible for health benefits. · Voluntary Short Term Disability Insurance – Employee Paid. · Voluntary accident, Hospital Indemnity, and Critical Illness & Cancer Insurance – Employee paid. · Traditional and Roth 401(k) Plan – All Employees Exclusive Perks & Growth Opportunities · Employee Dining Discounts and/or Complimentary Onsite Meals · Career Development & Limitless Growth Opportunities · If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations. · Paid Time Off · Employee Assistance Program (EAP) Commuter and Dependent Care Benefits Here are some of the sizzling benefits of working for us: • Training: At Benihana your chef career will include more than crafting incredible meals. You'll learn how to deliver an experience. We offer a 5-week paid training course., • Fun working environment: You will work in a a caring environment where you are highly valued and will have the opportunity to continue to develop and grow., • Free shift meals: We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day., • Benefits are important: We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family. Responsible for engaging, entertaining, interacting and providing a unique dining experience to guests. Primarily works in front of restaurant while cooking and preparing hot meals on hibachi tables directly in front of guests. Ensures correct food portions are being cooked and maintains the kitchen areas and hibachi tables clean and sanitized. Prepares and sets up food for cooking and side orders. Essential Functions and Responsibilities: In accordance with Benihana’s service and cooking procedures: • Greets and welcomes guests within 15 minutes of their teppan order(s)., • Performs a cooking show for assigned tables ensuring his/her interaction with guests is appropriate and courteous., • Readily provides guests with information about Benihana foods as they are being cooked or upon guest inquiries., • Responds promptly and courteously to guest requests, • Asks guests for cooking preference, as applicable, and follows guest instructions., • Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment (including but not limited to broilers, ovens, grills, food processors, blenders and fryers)., • Performs shift opening and closing duties as assigned by the manager such as cleaning of refrigeration units, gaskets, chef carts and floors., • Maintains kitchen, teppan cooking areas, kitchen equipment and ensure food storage areas are clean, sanitary and organized. Reports any kitchen equipment or maintenance issues to the chief chef or manager on duty (MOD)., • Is knowledgeable about and complies with the Company’s standards on food portioning, cooking methods, quality standards, recipes, storyboards, service cycle, policies and procedures., • Prepares foods in accordance with the Company’s portions standards and recipe specifications prior to cooking, including battering, breading, seasoning and/or marinating foods., • Adheres to the Company’s guidelines on proper food presentation and garnishes for all dishes., • Handles, stores, labels, and rotates foods properly and in accordance with public health safety, state and local laws. Understands and follows FIFO method for food handling., • Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for the dining room., • Adheres to Company guidelines on alcoholic beverage service., • Presents a clean and neat appearance and uses a courteous manner with all guests., • Immediately notifies MOD when guests are not satisfied with their experience or if an accident occurs., • Participates and joins restaurant staff in ensuring guest special occasion celebrations are memorable. Upon request or at the direction of the company, may be asked to photograph and/or be photographed with guests., • Must have a High School diploma or GED., • Must be able to successfully pass Benihana chef training program, • Previous experience as chef or cook highly desirable We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionCompany Description At Link Snacks, we show up hungry, roll up our sleeves, plaid or otherwise, and dive straight into the hard work. We don’t hide from challenges; we hunt them down. We push harder, move faster, and take the kinds of big swings that built this business in the North Woods of Wisconsin four decades ago. We’re everyday people who deliver extraordinary results. Innovation, creativity, and urgency aren’t buzzwords, they’re expectations. And just like the real protein snacks we make across our global house of brands—Jack Link’s®, Lorissa’s Kitchen®, Golden Island®, BiFi®, and Peperami® and KOOEE!® to name a few—there’s nothing artificial about us. What you see is exactly what you get: humble, gritty, passionate people who show up every day ready to not just be a participate in the meat snack industry that the Link Family created, but to move faster, innovate harder and keep raising the bar so high, the rest of the world needs a ladder just to see it. Dominating this space across the world takes a team. A team that runs together, succeeds together, and celebrates together. A team that’s full of relentless energy and spirit that can only be fueled by one thing: a fist full of our delicious meat snacks. Real Meat Protein. Real People. Real Results. THAT is Link Snacks. Job Description JOB DESCRIPTION SUMMARY The IT Service Delivery Manager is accountable for the end-to-end delivery, reliability, and continuous improvement of IT services across a multi-location manufacturing and support center environment for a global brand. This role leads the Service Delivery team and serves as the single point of accountability for operational IT performance, ensuring services are predictable, measurable, and aligned with business expectations. Operating within an ITIL-based service management framework, the IT Service Delivery Manager establishes clear ownership of Incident, Problem, and Change Management, drives disciplined execution, and uses data-driven insights to improve service quality and customer satisfaction. Success in this role is measured by service performance metrics, stakeholder confidence, and consistent achievement of SLAs and operational outcomes. DUTIES AND RESPONSIBILITIES (Essential Job Functions) The duties and responsibilities of this position shall consist of, but not be limited to, the following: Service Delivery Ownership & ITIL Execution • Own and manage IT service delivery operations across manufacturing sites, distribution locations, and corporate/support environments, ensuring consistent service levels globally., • Serve as the process owner for ITIL disciplines including Incident Management, Problem Management, Change Management, and Request Fulfillment., • Establish, document, and enforce standardized ITSM processes, escalation paths, and service ownership models., • Define, implement, and maintain service performance metrics aligned to business outcomes, including SLA adherence, incident trends, ticket aging, and customer satisfaction indicators., • Develop regular, transparent reporting for IT leadership and business stakeholders, translating operational data into clear insights and actions., • Use metrics to identify root causes, recurring issues, and systemic improvement opportunities—moving the organization from reactive to proactive service delivery., • Lead, coach, and develop the Service Delivery team, setting clear expectations for ownership, professionalism, and customer engagement., • Foster a culture of accountability, continuous improvement, and operational discipline., • Identify skill gaps, staffing needs, and development opportunities to ensure sustainable service delivery across all locations and time zones., • Act as the primary point of accountability for IT service performance and customer satisfaction., • Build strong partnerships with manufacturing leadership, corporate functions, and support center stakeholders., • Ensure incidents and changes are communicated clearly, appropriately, and with a strong customer-focus., • Own the delivery and reliability of enterprise A/V and conference room technology, including meeting room systems, video conferencing platforms, and room scheduling solutions, partnering with Infrastructure, Facilities, and vendors to ensure consistent, high‑quality end‑user experiences., • Coordinate closely with Infrastructure, Network, Security, and Applications teams to ensure cohesive service delivery., • Partner with Security and Compliance teams to ensure service delivery aligns with risk, audit, and regulatory requirements., • Provide oversight and accountability for physical security systems at designated sites, including video surveillance (cameras) and electronic access control systems, partnering with Security, Facilities, and vendors to ensure systems are operational, compliant, and aligned with business and regulatory requirements. The physical demands described here are representative of those that must be met by an Team Member to be successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job the Team Member is regularly required to sit, use hands and fingers, handle, or feel and talk or hear. The Team Member is occasionally required to stand, walk, and reach with hands and arms. The Team Member must occasionally lift and/or more up to 25 pounds. Specific vision abilities required by this job include close vision. WORK ENVIRONMENT The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job. The work environment is a plant/office setting with varying degrees of temperatures and noise levels. Exposure to manufacturing equipment movement and wet/slippery floors. However, the vast amount of work is conducted in a climate-controlled office. Travel may be required. Qualifications REQUIRED EDUCATION AND EXPERIENCE Required: • Bachelor’s degree in Information Technology, Computer Science, or equivalent experience., • 7+ years of experience in IT operations or service delivery roles with accountability for service outcomes., • 3+ years of experience leading service delivery, service desk, or IT operations team., • Hands-on experience operating within an ITIL-based service management framework, with direct responsibility for Incident, Problem, and Change Management., • Experience with ITSM platform implementation and service analytics tools used to manage workflows, metrics, and reporting., • Experience with IT asset management practices, including hardware and software asset tracking, lifecycle management, inventory accuracy, and coordination with procurement and finance to support cost control, audits, and refresh planning., • Experience supporting enterprise A/V and conference room technology, including meeting room systems, video conferencing platforms, room scheduling solutions, and coordination with vendors or facilities teams to ensure reliable end‑user experiences., • Proven experience establishing, tracking, and improving service metrics and KPIs, including SLA performance, incident trends, ticket aging, and customer satisfaction., • Demonstrated ability to produce clear, consistent service reporting for IT leadership and business stakeholders, translating operational data into actionable insights., • Demonstrated success improving customer satisfaction and stakeholder confidence through structured processes, transparency, and accountability., • Experience acting as the single point of accountability for IT service delivery, including ownership of escalations and stakeholder communications., • Vendor or managed service provider oversight experience., • Exposure to organizational transitions such as acquisitions or operating model changes., • Background driving service predictability and operational discipline, moving teams from reactive support to proactive service management. Technical & Operational: • ITSM platforms and service analytics tools (Fresh Service, ServiceNow, etc.)., • Microsoft enterprise application experience, including endpoint management and imaging procedures using Microsoft Intune, with an understanding of device lifecycle management, standard builds, and deployment practices., • SLA and KPI reporting and trend analysis., • Technical fluency across infrastructure, network, end‑user computing, and service desk operations., • Ability to communicate complex technical issues clearly to technical and non‑technical audiences., • Strong leadership, judgment, and decision‑making under pressure., • Ability to balance operational reliability, risk, and business enablement., • High degree of professionalism and discretion with sensitive information., • Willingness to travel up to 10–15%. Additional Information The salary range for this role is is $120,000 - $140,000 (Annually). Actual salaries will vary based on several factors, including but not limited to external market data, internal equity, location, and candidate skill set and experience. Base pay is just one component of Jack Link’s Total Rewards package for Team Members. Other rewards may include annual incentive and program-specific awards. Jack Link’s provides a variety of benefits to eligible Team Members, including medical, dental and vision benefits, life and disability insurance, 401k participation, paid holidays, and paid time off. EQUAL EMPLOYMENT OPPORTUNITY EMPLOYER: Jack Link’s provides equal employment opportunity (EEO) to all persons regardless of age, color, national origin, citizenship status, physical or mental disability, race, religion, creed, gender, sex, sexual orientation, gender identity and/or expression, genetic information, marital status, status with regard to public assistance, veteran status, or any other characteristic that is protected by federal, state or local law. E-VERIFY: Jack Link’s is a participant in the federal E-Verify program to confirm the identity and employment authorization of all newly hired employees. For information about the E-Verify program, please visit: All your information will be kept confidential according to EEO guidelines. Disclaimer: This job description is intended to generally describe the nature and level of work to be performed by employees in this position. It is not intended to be construed as an exhaustive list of all responsibilities and skills required of employees performing this role.

Job Description At Benihana, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality. Our people are our secret sauce to our success and mission of Creating Great Guest Memories. We are always looking for individuals who have what it takes to grow with us and share in our success. Why Join Our Team? Comprehensive Benefits Package · Medical, Dental, and Vision Insurance for Full Time Restaurant Employees. Part Time Employees are not eligible for health benefits. · Voluntary Short Term Disability Insurance – Employee Paid. · Voluntary accident, Hospital Indemnity, and Critical Illness & Cancer Insurance – Employee paid. · Traditional and Roth 401(k) Plan – All Employees Exclusive Perks & Growth Opportunities · Employee Dining Discounts and/or Complimentary Onsite Meals · Career Development & Limitless Growth Opportunities · If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations. · Paid Time Off · Employee Assistance Program (EAP) Commuter and Dependent Care Benefits Here are some of the sizzling benefits of working for us: • Training: At Benihana your chef career will include more than crafting incredible meals. You'll learn how to deliver an experience. We offer a 5-week paid training course., • Fun working environment: You will work in a a caring environment where you are highly valued and will have the opportunity to continue to develop and grow., • Free shift meals: We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day., • Benefits are important: We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family. Responsible for engaging, entertaining, interacting and providing a unique dining experience to guests. Primarily works in front of restaurant while cooking and preparing hot meals on hibachi tables directly in front of guests. Ensures correct food portions are being cooked and maintains the kitchen areas and hibachi tables clean and sanitized. Prepares and sets up food for cooking and side orders. Essential Functions and Responsibilities: In accordance with Benihana’s service and cooking procedures: • Greets and welcomes guests within 15 minutes of their teppan order(s)., • Performs a cooking show for assigned tables ensuring his/her interaction with guests is appropriate and courteous., • Readily provides guests with information about Benihana foods as they are being cooked or upon guest inquiries., • Responds promptly and courteously to guest requests, • Asks guests for cooking preference, as applicable, and follows guest instructions., • Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment (including but not limited to broilers, ovens, grills, food processors, blenders and fryers)., • Performs shift opening and closing duties as assigned by the manager such as cleaning of refrigeration units, gaskets, chef carts and floors., • Maintains kitchen, teppan cooking areas, kitchen equipment and ensure food storage areas are clean, sanitary and organized. Reports any kitchen equipment or maintenance issues to the chief chef or manager on duty (MOD)., • Is knowledgeable about and complies with the Company’s standards on food portioning, cooking methods, quality standards, recipes, storyboards, service cycle, policies and procedures., • Prepares foods in accordance with the Company’s portions standards and recipe specifications prior to cooking, including battering, breading, seasoning and/or marinating foods., • Adheres to the Company’s guidelines on proper food presentation and garnishes for all dishes., • Handles, stores, labels, and rotates foods properly and in accordance with public health safety, state and local laws. Understands and follows FIFO method for food handling., • Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for the dining room., • Adheres to Company guidelines on alcoholic beverage service., • Presents a clean and neat appearance and uses a courteous manner with all guests., • Immediately notifies MOD when guests are not satisfied with their experience or if an accident occurs., • Participates and joins restaurant staff in ensuring guest special occasion celebrations are memorable. Upon request or at the direction of the company, may be asked to photograph and/or be photographed with guests., • Must have a High School diploma or GED., • Must be able to successfully pass Benihana chef training program, • Previous experience as chef or cook highly desirable We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionBenefits: • Competitive salary, • Dental insurance, • Flexible schedule, • Free food & snacks, • Health insurance, • Location: Inver Grove Heights MN, • Schedule: Part Time: 30 hours or less, Flexible, • Start: ASAP, • Children: 3 children ages 5 years, 3 years and 8 months, • Salary: $23-$25/Hour, • Inver Grove Heights family seeking a mother's helper/household manager., • We are looking for someone to be able to work side-by-side with me (mom) as I've decided to stay home this year. As well as step into all roles when I am away. We are a busy family that enjoys attending activities, so we are hoping to find someone who is willing to drive to any activities as well as engage with the kids in activities at home. We also enjoy quality food, so we are also looking for someone who is comfortable prepping or helping in the kitchen to make meals. As a family of 5, we also have a lot of laundry to keep up on, dishes, and toys, so we'd like to find someone who is willing to help us stay on top of it all.

Job DescriptionDescription: Sign-On Bonus: The employee will receive a $2,000.00 sign-on bonus, payable immediately. Continued employment for at least 90 days is required to retain the bonus. Should employment terminate for any reason before the 90-day period is completed, the sign-on bonus must be reimbursed to the company. As a Food Service District Manager, you will oversee and manage the food service operations across multiple correctional facilities within a designated district or region. Your role is pivotal in ensuring consistent delivery of high-quality, safe, and nutritious meals while adhering to regulatory requirements and operational standards. you play a crucial role in ensuring the efficient and effective management of food service operations across multiple correctional facilities. Your leadership, strategic oversight, and commitment to quality and compliance contribute to the overall success and operational excellence within the district. This is a Remote, Full time, Weekends and Holidays as needed opportunity. Requirements: Essential Duties and Responsibilities: Remote; Full Time, weekends and holidays as needed • Assist the Food Service Directors in the day-to-day operation of kitchen facilities by traveling to kitchens and working with their food service directors in the daily operation of the kitchen., • Opening new accounts by joining the opening team and working at new openings to direct and train new Food Service Directors and employees., • Coordinate with Traveling Managers in coverage of vacancies, PTO coverage and new openings., • Coordinate with the Accounting team with weekly transmittal of reports from the kitchens., • Coordinate with the Human Resources team with the required documentation for new hires, terminations, and disciplinary reports., • Supervise and coordinate food service operations in multiple correctional facilities within the district., • Ensure adherence to standardized procedures, policies, and regulatory guidelines across all facilities., • Monitor food production processes to maintain quality, portion control, and consistency., • Ensure compliance with health, safety, and sanitation regulations, including regular inspections and audits., • Develop and manage budgets for food costs, labor, and supplies within the district., • Implement cost-saving measures while maintaining high standards of food service., • Train, and mentor facility food service managers and staff., • Conduct performance evaluations, provide feedback, and facilitate training programs to enhance skills and knowledge., • Manage relationships with food vendors and suppliers to ensure quality, cost-effective purchasing, and timely delivery., • Negotiate contracts and agreements to optimize procurement processes., • Maintain accurate records and documentation related to food inventory, production, expenditures, and compliance., • Prepare reports and present operational performance metrics to senior management., • Foster positive relationships with correctional facility management, and Skillet Kitchen staff., • Address concerns, resolve issues, and ensure satisfaction with food service operations., • Bachelor’s degree in culinary arts, food service management, business administration, or a related field or equivalent experience., • Significant experience in food service management, with demonstrated leadership in a multi-facility or district-level role., • Knowledge of nutrition, dietary guidelines, and food safety regulations (e.g., ServSafe certification)., • Strong organizational, analytical, and problem-solving skills., • Excellent communication and interpersonal abilities, with the ability to collaborate effectively with diverse teams., • Flexible hours may be required to oversee operations and respond to operational needs., • Work environment includes travel between correctional facilities within the designated district., • Ability to work under pressure and manage multiple priorities in a secure and regulated environment. Benefits: • Paid weekly, • Vehicle Allowance, • Cell Phone Allowance, • Fuel Card, • Paid Time Off (PTO), • Full-time benefits (medical/dental/vision) after 60 days, • Holiday Pay, • Paid Bereavement Leave, • Pregnancy and Bonding Leave, • 401k match (after 6 months), • Uniform Tops provided, • Tuition Reimbursement, • Employee Referral Program, • Free $50,000 Term Life Insurance policy, • Internal promotions and advancements #ZR Note: This job description is intended to provide a general overview of the responsibilities and requirements for the position. Duties and qualifications may vary depending on the specific needs of the facility. M/F/Vets/Disabled and other protected categories T.W. Vending is an EO Employer

Job DescriptionSUMMARY OF POSITION Manages back of the house operations of assigned restaurant; responsible for achieving planned sales and profit levels for the restaurant through the implementation, management, and enforcement of company policies, procedures, programs, and performance standards. Provide direction to back of house staff, ensuring execution of all employee duties to guarantee maximum guest satisfaction and quality work environment. REPORTING RELATIONSHIPS Reports: Directly to General Manager Internal: Extensive contacts with all levels of store personnel as well as all home office departments. External: Extensive contacts include guests, distributors, repair technicians, salespersons, and community organizations and schools. LEADERSHIP ABILITIES • Demonstrates principles actions, uses sound judgment and follow through on commitments., • Anticipates problems and issues and makes timely and sound decisions., • Demonstrates a passion and working knowledge of food, liquor, beer and wine., • Leads by example and maintains a guest first focus., • Sets and shares goals with team, monitors and tracks progress of goals., • Directly and honestly addresses issues and resolves conflicts and seeks opportunities for improvement., • Clarifies roles, responsibilities, priorities and expectations.POSITION ACTIVITIES AND TASKS, • Assists the restaurant staff to achieve plan profit levels while ensuring maximum guest satisfaction and development and training of employees., • Ensures that all menu items are prepared, portioned and presented properly n a clean, safe and sanitary manner, according to all established procedures, performance standards, and local health department regulations., • Required, under certain circumstances, to perform/assist all functions for all positions in the restaurant., • Ensures that inventory levels for both food and non-food items are properly maintained in accordance with company guidelines through correct ordering procedures and efficient usage and yield application., • Ensures the unit's compliance to productivity and service standards with a sufficient number of well-trained and productive employees., • Ensures proper management of the facility and equipment through preventive maintenance, energy conservation, repairs, security measures, and adherence to safety and sanitation requirements., • Conducts employee activities to include staffing, training and conducting performance review with all kitchen personnel, as well as recommending salary increases and issuing employee work counseling., • Accountable for accurate financial data to include: payroll, restaurant supplies, inventories, productivity food costs, and operating expenses., • Attends unit management meetings and regional kitchen manager meetings; makes presentations as requested., • Responsible for meeting established objectives during periods of his/her or Key hourlys supervision., • Anticipates, identifies and corrects system breakdowns to achieve guest satisfaction., • Responsible for all communications with regard to system breakdowns and deficiencies., • Extensive standing and walking for up to 8 hours, • Must be able to communicate clearly, • Exposure to heat, steam, smoke, cold, • Reaching heights of approximately 6 feet and depts. of 2 12 - 3 feet., • Must have high level of mobility/flexibility in space provided, • Must have time management skills, • Must be able to read, write and perform addition/subtraction calculations, • Must be able to control and utilize fingers to write, slice chop and operate equipment., • Must be able to fit through openings 30 wide, • Must be able to work irregular hours under heavy pressure/stress during busy times, • Bending, reaching, walking, • Carrying trays of food products weighing about 50 pounds for distances up to 30 feet, • Lifting up to 50 pounds EXPERIENCE REQUIRED Two years previous managerial experience; preferably in the food services industry. Disclaimer This position description is not intended, and should not be construed to be, an exhaustive list of all responsibilities, skills, efforts or working conditions associated with the job. It is intended, however, to be an accurate reflection of those principal job elements essential for making decisions related to job performance, employee development and compensation. As such, the incumbent may perform other duties and responsibilities as required.

Job DescriptionBenefits: • 401(k), • Competitive salary, • Dental insurance, • Health insurance, • Opportunity for advancement, • Paid time off REPORTING RELATIONSHIPS Reports: Directly to General Manager Internal: Extensive contacts with all levels of store personnel as well as all home office departments. External: Extensive contacts include guests, distributors, repair technicians, salespersons, and community organizations and schools. LEADERSHIP ABILITIES • Demonstrates principles actions, uses sound judgment and follow through on commitments., • Anticipates problems and issues and makes timely and sound decisions., • Demonstrates a passion and working knowledge of food, liquor, beer and wine., • Leads by example and maintains a guest first focus., • Sets and shares goals with team, monitors and tracks progress of goals., • Directly and honestly addresses issues and resolves conflicts and seeks opportunities for improvement., • Clarifies roles, responsibilities, priorities and expectations., • Practices responsible beverage service with all guests- verify their age.POSITION ACTIVITIES AND TASKS, • Assists the restaurant staff to achieve plan profit levels while ensuring maximum guest satisfaction and development and training of employees., • Ensures that all alcoholic sand nonalcoholic items are prepared, portioned and presented properly in a clean, safe and sanitary manner, according to all established procedures, performance standards, and local health department regulations., • Required, under certain circumstances, to perform/assist all functions for all positions in the restaurant., • Ensures that inventory levels for the bar is properly maintained in accordance with company guidelines through correct ordering procedures and efficient usage and yield application., • Ensures the unit's compliance to productivity and service standards with a sufficient number of well-trained and productive employees., • Ensures proper management of the facility and equipment through preventive maintenance, energy conservation, repairs, security measures, and adherence to safety and sanitation requirements., • Conducts employee activities to include staffing, training and conducting performance reviews with all kitchen personnel, as well as recommending salary increases and issuing employee work counseling., • Accountable for accurate financial data to include: payroll, restaurant supplies, bar inventories, productivity food costs, and operating expenses., • Attends unit management meetings and regional bar manager meetings; makes presentations as requested., • Responsible for meeting established objectives during periods of his/her or Key hourlys supervision., • Anticipates, identifies and corrects system breakdowns to achieve guest satisfaction., • Responsible for all communications with regard to system breakdowns and deficiencies., • Ensures the thorough training and development of Key Hourly and other non-exempt personnel supervised, and the documentation thereof.PHYSICAL REQUIREMENTS/ENVIROMENT/WORKING CONDITIONS, • Extensive standing and walking for up to 8 hours, • Must be able to communicate clearly, • Exposure to heat, steam, smoke, cold, • Reaching heights of approximately 6 feet and depts. of 2 12 - 3 feet., • Must have high level of mobility/flexibility in space provided, • Must have time management skills, • Must be able to read, write and perform addition/subtraction calculations, • Must be able to control and utilize fingers to write, slice chop and operate equipment., • Must be able to fit through openings 30 wide, • Must be able to work irregular hours under heavy pressure/stress during busy times, • Bending, reaching, walking, • Carrying trays of food products weighing about 50 pounds for distances up to 30 feet, • Lifting up to 50 pounds EXPERIENCE REQUIRED Two years previous managerial experience; preferably in the food/bar services industry. Disclaimer This position description is not intended, and should not be construed to be, an exhaustive list of all responsibilities, skills, efforts or working conditions associated with the job. It is intended, however, to be an accurate reflection of those principal job elements essential for making decisions related to job performance, employee development and compensation. As such, the incumbent may perform other duties and responsibilities as required.

Job Description At D’Amico Hospitality, excellence isn’t a slogan — it’s the standard. We are a nationally recognized, premium hospitality company and the largest event and catering organization in the Twin Cities, known for executing complex, high-profile events with precision, creativity, and consistency. From corporate events and nonprofit galas to weddings and marquee celebrations, our work reflects an unwavering commitment to quality, detail, and execution at scale. Why You’ll Love Working Here Our passion for excellence isn’t just a tagline — it’s been consistently recognized through industry and regional awards, including: • Best Catering Company — Twin Cities Business (2017, 2018, 2020–2022, 2025), • Best Caterer for a Large Wedding — Minnesota Bride Magazine (2019–2025), • Star Awards Winner — International Live Events Association (2019–2025) D'Amico Hospitality is hiring Weekend Only Event Supervisors for our Off Premise Catering Team. This role requires that you are able to commute to a variety of different venues throughout the Metro area. As well, working weekends and evenings until 1am-2am. The Event Supervisor is responsible for the on-site management of an event. In the absence of the General Manager or Banquet Manager this position will lead the service staff in order to execute the event according to D’Amico Hospitality standards. This position will be the liaison between the client and D’Amico. Key responsibilities include: • Act as the Company contact at the event., • Coordinate and communicate with the convener, kitchen and service staff to time the service sequence and distribution points and ensure a smooth, efficient, quality and successful event., • Read and understand all event work orders and make an appropriate plan for the service staff in order to successfully execute the event and its timeline., • Ensure that all pre-event set-up and side work is done in accordance to the event order and Company standards., • Demonstrate superior knowledge of service standards and techniques of the banquet servers; monitoring performance to ensure all procedures are followed and service are timely., • Train, direct and supervise service and bar staff to do the same. Keep Banquet Manager and General Manager informed of staff performance., • Acts as a role model, present self well, helping co-workers and ensure a team environment amongst staff. Monitor and mentor staff ensuring all are treated with respect., • Responsible for the quality and consistence of bar service, in accordance with company policy and all laws regarding the service of alcohol. In the absence of a Bar Manager or a Banquet Manager, account for cash handling and inventory control procedures at cash bars., • Complete all necessary paperwork, including Captain’s reports, consumption and injury reports., • Alert a manager to any potential problems; consistently monitors standards and makes recommendations for improvements., • Work safely and report safety concerns to appropriate personnel., • Ensures all post-event break-down and side-work are done properly. This may include the need to coordinate and assist in the loading and unloading of food, beverage, silver, wares and equipment on carts and trucks before and after the event. Ensuring that all safety procedures are followed in load/unloading as well as driving., • In some instances, an Event Supervisor will be asked to drive a company fleet vehicle/box truck from a company site to off premise locations. In that instance, they must possess a valid driver’s license, show proof of insurance, meet the company guidelines related to a motor vehicle records (MVR) check, pass a Department of Transportation (DOT) physical and meet any other applicable DOT requirement., • Must be able to speak clearly and listen attentively to all staff and guests, most of whom speak English., • Must be able to read and write to facilitate the communication process., • Must have manual hand and finger dexterity for working as a Server., • Must be able to stand and exert fast-paced mobility for periods up to twelve hours in length., • Must be able to bend, lift, and carry items weighing up to 50 pounds on a regular and continuing basis., • Must have the ability to consistently arrive at work for all scheduled shifts as assigned. *Health insurance benefits may be subject to eligibility requirements.

Job Description Looking for an experienced kitchen manager to run a campus pub type restaurant/bar.

Job Description About Us: At Hotel Indigo Minneapolis, we pride ourselves on offering an exceptional dining experience that reflects our commitment to quality and creativity. Our Star Bar & Bistro restaurant features a diverse menu that showcases the best of local ingredients, and we are looking for a talented Sous Chef to join our team. Position Overview: As our Sous Chef, you will play a key role in the daily operations of the kitchen, working closely with the Executive Chef to deliver outstanding dishes and maintain high standards of food quality and presentation. This is a fantastic opportunity for an enthusiastic culinary professional ready to take the next step in their career. Duties & Responsibilities: General • Has the innate desire to work as a team member in a fun-filled environment, constantly striving to deliver the best tasting food to our guests consistently., • Understand completely all policies, procedures, standards, specifications, guidelines and training programs., • Knows and complies consistently with food quality and sanitation standards., • Takes a leadership role in cultivating a ‘Say No More’ guest service attitude among the team members., • Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times., • Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards., • Prepare all recipes according to the ingredients, methods and procedures contained in the recipes, • Responsible for inventory, ordering, and receiving of food, beverage, disposables, kitchen supplies and janitorial supplies., • Monitors inventory levels, pricing and waste of food, beverage, disposable and kitchen supplies to conform to prescribed cost-of-goods levels., • Insures the safe and proper handling, holding and storage of all foods according to sanitation guidelines., • Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period., • Maintains an orderly, clean and sanitary kitchen facility at all times., • Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs., • Completes a daily temperature log of all coolers in the facility., • Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen., • Hires and Maintains functional workforce to both meet the demands of the operation and conform to prescribed labor cost levels, • Understands and promotes a positive workplace environment., • Continually coaches and develops staff to achieve company objectives in sales, service, quality of product, appearance of facility and sanitation and cleanliness., • Able to train any employee the proper presentation, make up technique, preparation method and desired flavor of all items on the menu., • Enjoys and maintains a high quality of life, has a willingness to learn, makes friends easily and contributes to a winning restaurant environment., • Certified Food Manager in accordance with MN Dept of Health, • Have knowledge of service and food and beverage, generally involving at least three years of back-of-house operations positions., • Possess basic computer skills and have the ability to calculate figures and amounts such as weights and measures, discounts, sales tax, cost percentages, and cash register balancing., • General knowledge of computers including word processing, scheduling, spreadsheet applications and POS System., • Ability to read, speak, and understand English., • Ability to write routine reports and correspondence., • Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Benefits: • Dental insurance, • Health insurance, • Paid time off, • Vision insurance Experience: • Culinary experience: 2 years (Required) Work Location: In person

Job DescriptionBenefits: • Bonus based on performance, • Free uniforms, • Paid time off Compensation • This position is Base + Commission structure, • Base salary is paid weekly, • Commission is paid weekly, and earned based on profitability of projects managed, • Prepare and deliver accurate project estimates, • Manage residential construction projects from start to finish, • Serve as the primary point of contact for customers, • Coordinate materials, permits, inspections, and craftsmen, • Conduct site visits to ensure quality, scope, and progress, • Manage change orders and final walkthroughs, • Strong understanding of residential construction is required, • Prior experience in construction, remodeling, or project management, • Ability to read and understand scopes, materials, and job sequencing, • Ability to manage multiple active projects at once, • Excellent communication and customer service skills, • Organized, detail-oriented, and accountable, • Basic knowledge of building codes, • Must have tools and work vehicle, • Experience in the remodeling or home repair trades in multple skills recommended:, • General Carpentry - Rough and Finish, • Bathroom Upgrades/Remodel, • Kitchen Refresh/Remodel, • Painting Interior and Exterior, • Drywall Repair/Patching/Caulking, • Minor Plumbing and Minor Electrical Knowledge, • Flooring Repair and Installation, • Paid time off, • Paid holidays, • Referral program

We hire managers with the talent, integrity, and pa Kitchen Manager, Manager, Restaurant, Kitchen, Operations, Hospitality.

Perkins Restaurants - - Responsibilities: Lead Kitchen Operations; Staff Management & Development; Financial Oversight; Food Safety & Quality Control; Inventory & Supply Management.

TGIF - 2201 Killebrew Dr [Kitchen Supervisor] As a Kitchen Manager at TGIF, you'll: Manage operations during scheduled shifts that include daily decision-making, staff support, guest interaction, scheduling, planning while upholding standards, product quality and cleanliness; Maintain an accurate an

Problem solves customer questions and/or concerns (you many need to call a manager).

You will also determine food and supplies needed to keep the kitchen running and stocked during service.

Problem solves customer questions and/or concerns (you many need to call a manager).

You will also determine food and supplies needed to keep the kitchen running and stocked during service.

Problem solves customer questions and/or concerns (you many need to call a manager).

From cooks to cashiers to restaurant managers and beyond, we work together to bring to life the Core Values of Border Foods. Border Foods reserves the right to add or delete duties and responsibilities at the discretion of Border Foods or its managers.

Problem solves customer questions and/or concerns (you many need to call a manager).

Your job duties as a kitchen cook include but are not limited to: -Prepare all food items as directed in a sanitary and timely manner -Follow recipes and presentation specifications -Operate standard kitchen equipment safety and efficiently -Clean and maintain station in practic

Problem solves customer questions and/or concerns (you many need to call a manager).

From cooks to cashiers to restaurant managers and beyond, we work together to bring to life the Core Values of Border Foods. Border Foods reserves the right to add or delete duties and responsibilities at the discretion of Border Foods or its managers.

Problem solves customer questions and/or concerns (you many need to call a manager).

Your job duties as a kitchen cook include but are not limited to: -Prepare all food items as directed in a sanitary and timely manner -Follow recipes and presentation specifications -Operate standard kitchen equipment safety and efficiently -Clean and maintain station in practic

Problem solves customer questions and/or concerns (you many need to call a manager).

From cooks to cashiers to restaurant managers and beyond, we work together to bring to life the Core Values of Border Foods. Border Foods reserves the right to add or delete duties and responsibilities at the discretion of Border Foods or its managers.

As an Assistant Service Center Manager (ASCM), you are the right hand of the Service Center Manager. Assist the Service Center Manager (SCM) in the daily operation and oversight of the service center.

From cooks to cashiers to restaurant managers and beyond, we work together to bring to life the Core Values of Border Foods. Border Foods reserves the right to add or delete duties and responsibilities at the discretion of Border Foods or its managers.

Your job duties as a kitchen cook include but are not limited to: -Prepare all food items as directed in a sanitary and timely manner -Follow recipes and presentation specifications -Operate standard kitchen equipment safety and efficiently -Clean and maintain station in practic

You will also determine food and supplies needed to keep the kitchen running and stocked during service.

ALDI - Highway 7 - Responsibilities: Process customer purchases at the point-of-sale system; Stock shelves and displays neatly following merchandising planograms; Maintain store zones standards and merchandising standards; Assist with curbside pickup orders; Contribute to safe and clean store enviro

Border Foods reserves the right to add or delete duties and responsibilities at the discretion of Border Foods or its managers. From cooks to cashiers to restaurant managers and beyond, we work together to bring to life the Core Values of Border Foods.

Responsibilities: Process member purchases and payments while delivering high-level customer service.

Your job duties as a kitchen cook include but are not limited to: -Prepare all food items as directed in a sanitary and timely manner -Follow recipes and presentation specifications -Operate standard kitchen equipment safety and efficiently -Clean and maintain station in practic

Walmart - 1644 Robert St S - [Retail Associate / Team Member / up to $26-hr] - As a Cashier at Walmart, you'll: Smile, greet, and thank customers with a positive attitude; Stand for long periods of time while checking out customers quickly and accurately; Keep your area clean and presentable; Answer

You will also determine food and supplies needed to keep the kitchen running and stocked during service.

Levy Restaurants - JobID: A3FD2B38E3465FC2AE189D10559969D8 [Retail Cashier / Team Member] As a Cashier at Levy, you'll: Accurately use POS system; Follow cash handling and tip reporting guidelines; Understand and describe merchandise, packaging/presentation and pricing; Act with a sense of urgency a

From cooks to cashiers to restaurant managers and beyond, we work together to bring to life the Core Values of Border Foods. Border Foods reserves the right to add or delete duties and responsibilities at the discretion of Border Foods or its managers.