Kitchen manager jobs in Wyoming - Page 2

Job Description Exemption Status: Non-exempt Description: Do you like to make people happy through food? Do you have restaurant experience or have a passion for cooking? We pride ourselves on taking care of each resident’s dietary concerns on an individual basis. Apply as a Cook today! Primary Responsibilities: We are seeking an experienced Cook that can follow established policies and procedures as directed by the Dietary Manager. You must have a strong personality, leadership qualities, and be able to direct staff efficiently. As a cook you will need the ability to run the kitchen when needed, serve a well-balanced meal and maintain a clean and sanitary dining hall. Cooks must properly store food items at appropriate temperatures, and rotate stock items as per established procedures. Ensure that the food prep area and kitchen is cleaned, sanitized, and stocked at the end of your shift. Must demonstrate the ability to work well with our residents and staff. Qualifications: -High school diploma or equivalent -Minimum 2 years of cooking experience is preferred. -Able to read and follow standardized recipes -Strong knowledge of proper food handling procedures -Able to work as part of a team in a busy kitchen atmosphere

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)

Job Description Saratoga Hot Springs Resort Job Description Position: Restaurant Server/Bartender The position of Restaurant Server/Bartender plays a key role in creating a welcoming and seamless experience for all guests. Below are some of the required skill sets, qualification / certification, & educational requirements for the position. This job description serves as an overview and highlights key points focused on the expectations of the position of Restaurant Server/Bartender. This job description is developed with the understanding that other requirements may be necessary to fully handle a situation in the position. It is also professionally understood that any other tasks that are assigned are expected to be handled, once understood and agreed upon. This position is reported directly to the Kitchen Manager, Restaurant Ops Manager and General Manager. Educational background: · Trainable Position. Hospitality experience preferred. · Solid knowledge of food safety and sanitation. Job Requirements: · Ability to work well under pressure in a fast-paced environment, and to know how to accomplish necessary tasks in any downtime. · Possesses strong organizational skills. · Excellent communication skills and ability to work with a team. · Ensure compliance with bar sanitation standards. · Ensure compliance with food safety and kitchen sanitation standards. · Ability to grow and adapt to all culinary/beverage needs. · Hourly position starting $8/hr plus tips and opportunity to elevate. · Housing assistance may be available per occupancy. Company DescriptionThe Saratoga Hot Springs is a historic family owned resort in the Platte River Valley. It’s important for us that our team of staff have a good quality of life balance and enjoy where they work and live. We work hard to hire team members that contribute to making this a great place to work, offering competitive wages and fringe benefits. Discount employee housing is also available. Saratoga is a small, rural community of around 2,000 residents with a lot of charm. Though small, the hot springs in the area has made the community a favorite travel destination with many restaurants, and lodging options. Named by Outside Magazine and one of the best places to live, there are many recreational opportunities in the area. Larger towns and cities in the region include: Rawlins, Laramie, Cheyenne, WY; Fort Collins, Denver, CO and Park City and Salt Lake City, UTThe Saratoga Hot Springs is a historic family owned resort in the Platte River Valley. It’s important for us that our team of staff have a good quality of life balance and enjoy where they work and live. We work hard to hire team members that contribute to making this a great place to work, offering competitive wages and fringe benefits. Discount employee housing is also available.\r\n\r\nSaratoga is a small, rural community of around 2,000 residents with a lot of charm. Though small, the hot springs in the area has made the community a favorite travel destination with many restaurants, and lodging options. Named by Outside Magazine and one of the best places to live, there are many recreational opportunities in the area. Larger towns and cities in the region include: Rawlins, Laramie, Cheyenne, WY; Fort Collins, Denver, CO and Park City and Salt Lake City, UT

Job Description Job DescriptionPosition Summary: The Executive Chef is responsible for the overall culinary direction, leadership, and management of the restaurant and banquet operations. This role oversees all kitchen and food preparation activities, ensuring the highest standards of food quality, presentation, sanitation, and cost control. The Executive Chef works closely with the F&B leadership team to deliver exceptional dining experiences for guests while maintaining efficient and profitable operations. Key Responsibilities: Culinary Leadership & Operations * Plan, direct, and oversee all culinary operations for the restaurant, banquets, and catering. * Develop and execute innovative menus that reflect seasonality, quality, and guest preferences. * Ensure consistency in food preparation, flavor, and presentation across all outlets. * Supervise daily production, line operations, and service for both a la carte and banquet functions. * Maintain compliance with food safety, sanitation, and occupational safety standards. Team Management & Development * Lead, train, and mentor all culinary staff including sous chefs, cooks, and stewards. * Schedule and manage labor to align with business demands while maintaining cost control. * Foster a positive, professional kitchen culture built on teamwork, accountability, and respect. * Conduct performance evaluations and provide ongoing feedback and development opportunities. Financial & Administrative * Manage food and labor costs to meet or exceed budgeted goals. * Monitor inventory levels and oversee ordering, receiving, and storage procedures. * Collaborate with the F&B Director on menu pricing, event costing, and profitability analysis. * Maintain accurate records for purchasing, production, and waste management. Banquet & Event Execution * Design and execute menus for weddings, corporate events, and special functions. * Work with the Banquet Manager and Event Sales team to ensure flawless culinary delivery. * Oversee event tastings, special menus, and dietary accommodations. Quality & Guest Experience * Uphold exceptional guest satisfaction through consistent food quality and service standards. * Regularly review guest feedback and adjust operations accordingly. * Ensure all food is prepared to the highest culinary and aesthetic standards. Qualifications: * Culinary degree or equivalent professional certification preferred. * Minimum 5 years of progressive culinary leadership experience in upscale restaurant and banquet environments. * Proven experience managing large-scale banquet operations. * Strong leadership, communication, and organizational skills. * Advanced knowledge of menu development, costing, and inventory management. * ServSafe or equivalent food safety certification required. Physical & Working Conditions: * Requires extended hours, including nights, weekends, and holidays. * Ability to stand for long periods and lift up to 50 lbs. * Fast-paced, high-volume kitchen and event environment.

Job DescriptionBenefits: • Employee discounts, • Flexible schedule, • Health insurance, • Opportunity for advancement, • Paid time off What are we looking for? • A leader who is dedicated to driving performance while mentoring and coaching the team, • A champion of the culture and the brand standards., • A role model who leads by example when it comes to leveraging systems, adhering to the concept differentiators, and delivering on our promise of perfect execution., • Teach, coach, lead and motivate the team while managing the day-to-day operations of running a kitchen., • An ambassador and steward for quality, safety & sanitation., • Deliver perfect execution by adhering to brand recipes, specification sheets, and timing expectations., • Manage and coordinate product delivery to ensure the guest experience exceeds expectations and menu items are always available., • Source, train and schedule for impact and results., • Demonstrate high level hospitality to both guest and team member in actions, tone and demeanor., • Deliver quality results in financial performance by proactively driving sales with quality output and managing financials to the bottom line. We are an Equal Opportunity Employer and do not discriminate in hiring or employment on the basis of race, color, creed, religion, sex, sexual orientation, national origin, citizenship status, ancestry, age, marital or veteran status, physical or mental disability, arrest record, genetic information or any other characteristic protected by applicable federal, state and local laws.

Job Description Position Summary The Food and Beverage Manager Restaurant Manager is responsible for the daily operations of the restaurant, ensuring exceptional guest experiences, efficient service delivery, and strong financial performance. This role leads the front-of-house team, maintains brand and service standards, and partners closely with kitchen leadership to deliver consistent quality, safety, and profitability. Key Responsibilities Operations & Guest Experience • Oversee daily restaurant operations to ensure smooth, efficient service, • Maintain high standards of guest service, cleanliness, and atmosphere, • Actively engage with guests, resolve concerns, and recover service issues in real time, • Recruit, hire, train, schedule, and supervise front-of-house staff, • Lead by example with a hands-on, service-focused leadership style, • Coach, motivate, and develop team members; conduct performance evaluations, • Manage labor costs, scheduling efficiency, and productivity, • Monitor food, beverage, and supply usage in collaboration with culinary leadership, • Partner with Executive Chef/Kitchen Manager on menu execution and service flow, • Ensure proper execution of menus, specials, and promotions, • Maintain inventory levels and ordering processes, • Minimum 2–5 years of restaurant or hospitality management experience, • Strong leadership, communication, and guest-service skills, • Working knowledge of labor management, scheduling, and cost controls, • Experience with POS systems and basic financial reporting, • Hotel or resort restaurant experience, • Food safety certification (ServSafe or equivalent), • Ability to stand and walk for extended periods, • Ability to lift up to 30 lbs

Job DescriptionSalary: 19.00 PRIMARY FUNCTION: The Kitchen Manager ensures that food served will meet or exceed the Boys & Girls Club of Cheyenne standards of excellence and governmental regulations at all times. The Kitchen Manager must take responsibility for setting the expectation for all team members in the kitchen. The Kitchen Manager must meet or exceed the example of our standards at all times, to include safety, cleanliness, organization, and food quality. The Kitchen Manager is responsible for all food served including: • Member meals, • Member snacks, • Special events DUTIES AND RESPONSIBLITIES: This position is responsible for the development and operations to support a critical factor in our Club, food quality and safety. • Lead the long and short term planning and day-to-day operations of the kitchen, • Manage food quality and safety by monitoring the food temperature according to standards; and monitoring food recalls. Inspecting food preparation, storage, and serving areas to ensure observance of safe, sanitary practices including cooling, covering, labeling and dating food products in accordance with regulations; managing inventory rotation and product storage; organization of the kitchen; overall cleanliness and condition of kitchen, pantry and serving areas and the equipment; competence in and execution of all labor laws and food safety laws., • Manage the day to day food service operation including budgeting within procurement policy, ordering, and preparing diversified menus and healthy meals as specified by written recipes and in accordance with CACFP & SFSP funded by WDE and USDA, as well as other regulatory guidelines. Coordinate with Director of Finance on budget and operating costs as well as reimbursement requests. Assure the proper receipt and storage of all food and food preparation equipment. Assure consistent and accurate records are kept for temperature logs, meal logs, etc., • Properly maintain a point of service tracking of all meals served to members., • Food preparation including: turn or stir foods to ensure even cooking; season and cook food according to recipes or personal judgement and experience; weigh, measure, and mix ingredients according to recipes or personal judgement, using various kitchen utensils and equipment; regulate temperature of ovens, broilers, grills and roasters; bake, roast, broil, and steam meats, vegetables and other foods; wash, peel, cut, and seed fruits and vegetables to prepare them for consumption; carve and trim meats such as beef, veal, ham, pork, and poultry for hot or cold service or for sandwiches; butcher and dress animals, fowl, or shellfish or cut and bone meat prior to cooking; observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, piercing with utensils, and /or thermometer; bake breads, rolls, cakes and pastries; and being prepared and able to modify a recipe to accommodate possible food allergies., • Communicate with Unit Director, Facility and Safety Coordinator, and Chief Operations Officer the need for facility updates or equipment repairs., • Seek training for self and other staff team members on the skills needed to safely run a nutrition program according to guidelines, • Address difficult or sensitive issues when they may occur in the kitchen area, correcting negative actions as needed., • Collect data and assist in providing information needed for grants, Federal reimbursements, and other funding sources., • Encourage program participation of members and project a positive and pleasant image at all times. Greet all members and guests with a smile and keep the area (kitchen, pantry, food service areas, and dumpster area) clean, orderly, and updated., • Assure the membership data is accurate and up to date by tracking membership and specific program involvement through the membership database, recording members as they enter and exit the program area., • Maintain confidentiality of appropriate information, maintain electronic and hard copy filing systems, responsible for all reports accuracy and completed in a timely manner, facilitate easy retrieval of all information., • Coordinate and implement the Healthy Habits program., • Responsible for the Chili Challenge food., • Participate in weekly staff meetings., • May be required to participate in special programs and/or events., • May be required to work some nights and weekends., • Maintain a timesheet to properly reflect hours worked on various tasks as they pertain to funding source requirements. PHYSICAL DEMANDS: Work involves exerting 20-50 pounds of force occasionally, or 10 to 15 pounds of force frequently to move objects, and walking/standing approximately 80% of schedule shifts. This job operates in a kitchen environment. This role routinely uses kitchen tools, to include sharp knives and stove. Employees in this role are frequently exposed to hot water, potentially slippery floors, garbage disposals, and cleaning chemicals. There is exposure to various temperatures both inside and outside. RELATIONSHIPS: Internal: Maintain close, daily contact with Club staff (professional and volunteer), members, and supervisor to receive/provide information, discuss issues, explain guidelines/instructions; instruct; and advise/counsel. External: Works closely with vendors. May be required to contact community groups, schools, members parents and others to assist in the overall operation of the Club. REQUIRED: • Current ServSafe Food Protection Manager Certification or ability to obtain within 30 days of employment. SKILLS/KNOWLEDGE DESIRED: • Prefer three (3) years of work experience in a Boys & Girls Club or similar organization with similar duties., • Demonstrate the ability to prepare budgets and reports., • Ability to comply with government and private guidelines and regulations relating to food service and grants., • Good communications skills, both verbal and written., • Strong organization and analytical skills., • Knowledge of youth development and nutrition., • Demonstrate the ability to work with children and the general public., • Ability to maintain a safe environment., • Mandatory CPR and First Aid Certifications., • Valid state drivers license., • Be a team player in order to reach our organizational goals. DISCLAIMER: The information presented indicates the general nature and level of work expected of employees in this classification. It is not designed to contain, nor, to be interpreted as, a comprehensive inventory of all duties, responsibilities, qualifications and objectives required of employees assigned to this job. Our organization is an at-will employer. This means that regardless of any provision made in the employee handbook, either you or the BGCCHEY may terminate the employment relationship at any time, for any reason, with or without cause or notice. No officer, employee or representative of the BGCCHEY is authorized to enter into an agreement- express or implied- with any employee for employment other than at-will.