Kitchen Manager Jobs in Georgetown, GA

About the job OysterLink is the go-to website for sourcing top-tier jobs in the hospitality industry. We're looking for an Assistant Restaurant Manager to join the team at B&D Burgers in Savannah, Georgia. If you are passionate about delivering exceptional customer service, then we'd love to hear from you. At OysterLink, we specialize in connecting the best talent with top-tier opportunities. Our client is seeking an Assistant Restaurant Manager who thrives in a high-energy, team-oriented environment and who can guide their team to exceed guest expectations. This isn't just another Assistant Restaurant Manager job listing. It's an opportunity to deliver exceptional customer service at a top-quality dining establishment in Georgia. What You Will Be Doing Be dedicated to great customer experience Be a role model and hold team members accountable for operational and quality standards Assist in overseeing all restaurant operations Hire, train, retain and develop team members Monitor sales performance and implement strategies to increase store profitability Ensure compliance with company policies and procedures What You Won't Be Doing Working in a static, day-to-day managerial role-this position is for a proactive leader who thrives in dynamic environments Conducting legal compliance audits Handling IT infrastructure or complex systems maintenance Basic Requirements Previous experience working in a restaurant environment Excellent organizational skills with the ability to multitask and prioritize tasks effectively Strong communication and interpersonal skills to interact with customers and employees Ability to work in a fast-paced environment and adapt to changing priorities Proficient in basic math skills for cash handling and inventory management Proof of eligibility to work in the United States Benefits Dental insurance Employee discount Health insurance Paid time off Vision insurance About OysterLink OysterLink is the premier platform for hospitality professionals seeking part-time and full-time opportunities across the U.S. We specialize in matching skilled candidates with employers who value their experience and expertise. Join our network today and find the perfect kitchen management opportunity.

Would you like a job where no two days are the same? Where you get to interact with guests from around the world? Where you can move from the grill, to the sandwich bar, to the cash register, and back again? At Disneys Hilton Head Island Resort, our part time Quick Service Food & Beverage Cast Members do exactly that. You would be part of a tight-knit team who depend on each other to serve our guests the delicious food they expect from Disney, in the efficient manner that allows them to make the most of their vacation time. On top of that, you would be fully trained about the resort so you can answer guests questions, share information and provide the Disney difference that brings people to Disneys Hilton Head Island Resort. The goal? Nobody goes hungry, and everybody leaves smiling! Responsibilities : Menus at the resorts two quick service locations, Palmetto Dunes and Tide Me Over, constantly evolve to meet guests wishes; you would be part of that process by communicating guest comments to your leaders. The environment is friendly but fast-paced. On any given day you might take guest orders, operate the point-of-sale system (cash register), handle cash, fulfill orders, prep food, stock items, keep inventory, and of course, keep the front and back of the house up to Disneys famous cleanliness standards. On top of that, you would be fully trained on knowledge of the resort so you can answer guests questions, share information and provide the Disney difference that brings people to the Hilton Head Island Resort. In this job, blending professionalism with enthusiasm is the key to success. Basic Qualifications : Here is what you will need to be successful in the job: You must be at least 18 years old This is a part-time position that requires you to be fully available a minimum of three days per week, including one weekend day. You will also be required to be fully available on national/state holidays. Previous cashier experience Previous quick-service or related restaurant industry experience Attention to detail and follow-through to see projects to the end Ability to lift and carry 50 pounds Demonstrated ability to perform basic computer tasks, and some familiarity with common utilities such as Google and Microsoft Excellent customer service skills Preferred Qualifications: It would be great if you were also able to demonstrate: Strong verbal and written communications skills Ability to be proactive, resourceful and flexible, in addition to being a self-starter who naturally takes the initiative Problem-solving skills, and the desire to continually improve Ability to speak a language other than English Additional Information : All our cast members enjoy a broad and very valuable range of benefits for being part of the Disney family! If you join the team, you can expect to receive: Disney Aspire an education program that covers 100% of tuition at network schools Discounted meals during work shifts Discounts at Hilton Head Island eateries such as New York City Pizza, Giuseppes, and Scotts Fish Market Complimentary theme park admission for full-time and part-time positions after two weeks of employment Discounts on merchandise at Disneys Hilton Head Island Resort and at Walt Disney World Resort RequiredPreferredJob Industries Food & Restaurant

Responsibilities: The General Manager (GM) has overall responsibility for managing daily operations of a single restaurant (24 - 30 employees) ensuring delivery on guest satisfaction, and ensuring desired restaurant outcomes (i.e.,increased sales, profitability, and employee retention). The GM leads the restaurant management team and oversees the financial controls, operations, people development,customer service and company compliance within the restaurant across all shifts. A GM should be able to work long and/or irregular shifts, including extra shifts, as needed, for proper functioning of the restaurant. This position is overseen by a Area Manager (AM) and directly manages Team Members, Shift Leaders and Assistant Managers. Required qualifications: Legally authorized to work in the United States Management skills: hiring and onboarding Management skills: conducting performance reviews Management skills: termination of employment Management skills: writing schedules Management skills: resolving customer complaints Management skills: managing employee conflicts Comfortable handling customer complaints Able to stand for duration of shift Preferred qualifications: 4+ years of experience in the food & restaurant industry 21+ years or older At least high school diploma or equivalent or higher Management skills: supervising employees

At Parker's, we believe our company is only as successful as our team. That's why we offer competitive wages and provide our team with the training and tools they need to maintain the integrity of the Parker's brand. We're proud that more than 85% of our Store Managers, District Leaders and Corporate Support Team have been promoted from within, underscoring our commitment to developing talent and making a long-term investment in our team members. Here are some of the great benefits of working at Parker's Kitchen: * Competitive Pay - In addition to a competitive salary, you will work in a supportive team where you will have the opportunity to learn about a leading business model and people skills. * Flexible scheduling - We understand you have commitments outside of work. We will try to arrange your work schedule around them. * Leadership Training - At Parker's, we love developing your skills to be the next leader. We offer this leadership program for free! Come discuss this opportunity as well as our Career Path. * Employee Assistance Program: This includes several resources including: Legal ,Financial, Work/Life and Parent Guidance along with Health Management Tools. * Free drinks and 50% off Parker's prepared food while at work! * Child Care Assistance- All FT Parker's Employees are eligible for $5,000 for childcare per employee* Conditions apply * Receive a raise after 60 days of employment * Paid personal Time Off granted on your first day of employment* Conditions apply * Free Life Insurance equaling 1x your annual salary · Tickets at work - ********************* * Pet Insurance - Pets are family! We offer coverage for all of your loved ones, including your fur-babies. * 401K & Health Benefits As a Kitchen Leader in Training at Parker's Kitchen, you will have the opportunity to enhance and develop your skills in successfully leading, planning, organizing, and controlling the activities of food service. While being assigned to a specific location and Kitchen Leader, you will frequently be called upon to cover Kitchen Leader vacations, allowing you to gain invaluable experience as you prepare for promotion to the role of Kitchen Leader. Kitchen Leader in Training e is responsible for: * Ensure product is received, stored, and rotated following FIFO method * Maintain company standards for food production, shelf life, recipes, product quality, and presentation * Hold employees accountable to following recipes * Manage company standards for food production, shelf life, recipes, product quality, and presentation * Conduct weekly inventory for cost of sales report * Control labor costs by scheduling employees by the approved labor budget * Maintain safe food handling procedures at all times * Act as the Person in Charge and enforce the Employee Health Policy * Maintain clear aisles and walkways in compliance with ADA Title III * Interact with customers and employees in a respectful, courteous manner, creating a friendly atmosphere * Speak honestly and act with integrity at all times * Effectively communicate procedures, promotions and new products to employees * Maintain confidentiality of all company information; must be forthcoming in reporting all policy and procedural violations and any wrongdoing to Management or Human Resources * KLIT are scheduled a variable, 50 hour work week or as business necessitates * Perform additional tasks as assigned Requirements to be a Kitchen Leader in Training * 2+ years prior management experience in a food service operation or proven experience in food service operations with Parker's * Current Servsafe certification required * Must be 18 years of age or older to work with kitchen equipment * Capable of using knives, slicers, and other food preparation equipment * Must maintain a current, valid, and unrestricted driver's license with an insurable driving record General working conditions: The characteristics described here are representative of those employees who encounter while performing the essential functions of the food service position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. * Shift Length - Varies - 8 to 10 hour shifts * Flooring and Lighting - Cement, tile, textured flooring and fluorescent lighting * Environment - Subject to wet floors, temperature extremes, and loud noise Parker's is committed to providing an employee-focused environment in which people are excited about their contributions being valued, successes being recognized, and for many opportunities for advancement . Reference checks will be conducted on all candidates. Successful candidates must pass a standard background check. Parker's is an equal opportunity employer

*Fantastic Opportunity* *100% Scratch Kitchen* Executive Chef / Kitchen Manager Essential Functions: Knowledge of all dining room and kitchen systems and operation. Must demonstrate the ability to run effective shifts in all aspects of the restaurant. Provides direction, coaching, training and development for assistant managers and all team members including food quality, service standards, safety and sanitation, and company policies and procedures. Ensures consistent execution of all systems, standards and cost controls. Responsible for establishing and appropriately communicating goals to General Manager and Local Owner on a regular basis. The Executive Kitchen Manager communicates effectively with the guest, team members, management team, local owner, Station 5 team, and vendors. Effectively maintains cleanliness of exterior and interior facilities and ensures sufficient supply levels for team members to execute their responsibilities. Oversees BOH schedules, effectively maintaining staffing levels, labor goals and guest satisfaction. The Executive Kitchen Manager oversees department inventory procedures and is able to coach and develop assistant managers to complete weekly inventory in their area of responsibility. Effectively manages BOH budgets including forecasting. The Executive Kitchen Manager interviews and assists in the hiring of all departments to maintain appropriate staffing par levels. Effectively manages assistant managers and team members to ensure all food and service standards are met each shift and ensures all guests have a great experience. The Executive Kitchen Manager follows safety procedures and standards when operating all equipment. Ability to handle multiple priorities, work under stress and exercise good judgment. Chef / Kitchen Manager Experience and Educational Requirements: High school diploma or general equivalency diploma (GED). Some college preferred. Three to five years of high volume full-service restaurant management experience preferred. Exceptional leadership and motivational skills required. Must be able to attract, train, develop and retain the very best Team Members in the industry. Exceptionally strong guest service focus with the ability to provide an exceptional dining experience for every guest. Ability to define, measure and attain financial goals for the restaurant, with a focus on year-over-year sales growth, guest count increases, effective staffing levels, guest service measurements, cost of goods and labor cost management. Chef / Kitchen Manager Physical Requirements (Reasonable Accommodations may be requested): Performs duties that require bending, lifting, reaching and turning. Transports items and containers (weighing up to 50 lbs.). Able to stand up to 8 hours or longer if needed. Additional requirements for a Chef / Kitchen Manager include: Ability to sit or stand for extended periods of time and work in a restaurant environment. Ability to lift at least 50 pounds. Ability to talk and hear, and use hands repetitively to finger, handle, feel or operate kitchen equipment and other standard office equipment; reach with hands and arms; bend, kneel and crouch and climb. Climbing ladder and step stool. Exposure to heat. Dexterity required for handling food items and dishes. The essential functions and requirements listed in this job description are not intended to be all‐inclusive. Other duties and responsibilities may be assigned as needed to meet the ongoing needs of the restaurant. 999

At Parker's, we believe our company is only as successful as our team. That's why we offer competitive wages and provide our team with the training and tools they need to maintain the integrity of the Parker's brand. We're proud that more than 85% of our Store Managers, District Leaders and Corporate Support Team have been promoted from within, underscoring our commitment to developing talent and making a long-term investment in our team members. Here are some of the great benefits of working at Parker's Kitchen: · Competitive Pay - In addition to a competitive salary, you will work in a supportive team where you will have the opportunity to learn about a leading business model and people skills. · Flexible scheduling - We understand you have commitments outside of work. We will try to arrange your work schedule around them. · Leadership Training - At Parker's, we love developing your skills to be the next leader. We offer this leadership program for free! Come discuss this opportunity as well as our Career Path. · Employee Assistance Program: This includes several resources including: Legal ,Financial, Work/Life and Parent Guidance along with Health Management Tools. · Free drinks and 50% off Parker's prepared food while at work! · Child Care Assistance- All FT Parker's Employees are eligible for $5,000 for childcare per employee* Conditions apply · Receive a raise after 60 days of employment · Paid personal Time Off granted on your first day of employment* Conditions apply · Free Life Insurance equaling 1x your annual salary · Tickets at work - ********************* · Pet Insurance - Pets are family! We offer coverage for all of your loved ones, including your fur-babies. · 401K & Health Benefits As a Kitchen Leader in Training at Parker's Kitchen, you will have the opportunity to enhance and develop your skills in successfully leading, planning, organizing, and controlling the activities of food service. While being assigned to a specific location and Kitchen Leader, you will frequently be called upon to cover Kitchen Leader vacations, allowing you to gain invaluable experience as you prepare for promotion to the role of Kitchen Leader. Kitchen Leader in Training e is responsible for: · Ensure product is received, stored, and rotated following FIFO method · Maintain company standards for food production, shelf life, recipes, product quality, and presentation · Hold employees accountable to following recipes · Manage company standards for food production, shelf life, recipes, product quality, and presentation · Conduct weekly inventory for cost of sales report · Control labor costs by scheduling employees by the approved labor budget · Maintain safe food handling procedures at all times · Act as the Person in Charge and enforce the Employee Health Policy · Maintain clear aisles and walkways in compliance with ADA Title III · Interact with customers and employees in a respectful, courteous manner, creating a friendly atmosphere · Speak honestly and act with integrity at all times · Effectively communicate procedures, promotions and new products to employees · Maintain confidentiality of all company information; must be forthcoming in reporting all policy and procedural violations and any wrongdoing to Management or Human Resources · KLIT are scheduled a variable, 50 hour work week or as business necessitates · Perform additional tasks as assigned Requirements to be a Kitchen Leader in Training · 2+ years prior management experience in a food service operation or proven experience in food service operations with Parker's · Current Servsafe certification required · Must be 18 years of age or older to work with kitchen equipment · Capable of using knives, slicers, and other food preparation equipment · Must maintain a current, valid, and unrestricted driver's license with an insurable driving record General working conditions: The characteristics described here are representative of those employees who encounter while performing the essential functions of the food service position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. · Shift Length - Varies - 8 to 10 hour shifts · Flooring and Lighting - Cement, tile, textured flooring and fluorescent lighting · Environment - Subject to wet floors, temperature extremes, and loud noise Parker's is committed to providing an employee-focused environment in which people are excited about their contributions being valued, successes being recognized, and for many opportunities for advancement . Reference checks will be conducted on all candidates. Successful candidates must pass a standard background check. Parker's is an equal opportunity employer

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, minimize waste, and implement effective 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 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 recruiting process, we may contact you regarding positions we feel are a good fit or engage with you via SMS text message. By clicking to submit your application, Superior Talent Source has your consent to communicate via SMS text message moving forward.

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. Quality & Service: Be part of a team known for exceptional food and service. Responsibilities: Oversee kitchen operations and ensure high standards in food quality and safety. Train, develop, and manage kitchen staff. Maintain inventory and control food costs. Ensure cleanliness and organization of the kitchen. Qualifications: 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 richard@haakerecruiting.com

We are seeking a skilled and motivated Senior Kitchen Manager to 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, minimize waste, and implement effective 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) to five (5) years 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 Senior Kitchen Manager with a passion for delivering exceptional food and service, we want to hear from you. As part of our recruiting process, we may contact you regarding positions we feel are a good fit or engage with you via SMS text message. By clicking to submit your application, Superior Talent Source has your consent to communicate via SMS text message moving forward.

Kitchen Manager - Scratch Kitchen Concept Up to $70,000 a year and monthly bonuses that PAY! This local restaurant group is growing and in need of a Kitchen Manager for their location in Statesboro GA. How are you knife skills and ability to lead a team in a scratch kitchen. We pride ourselves on our food quality and our attention to detail. If this sounds like you and you want to become a part of our growth, apply to this ad today for the Statesboro GA location.Benefits Paid time off Monthly Bonuses Insurance Dining benefits Flex schedule and more To be considered for this position in Statesboro GA, Apply TODAY!

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, minimize waste, and implement effective 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 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 recruiting process, we may contact you regarding positions we feel are a good fit or engage with you via SMS text message. By clicking to submit your application, Superior Talent Source has your consent to communicate via SMS text message moving forward.

Paid Overtime Kitchen Manager Are you passionate about creating delicious dishes and managing a dynamic team? We are seeking a highly skilled and motivated Kitchen Manager to join our team in the Food & Beverage industry. As a Kitchen Manager, you will have the opportunity to lead a talented team, create mouth-watering dishes, and ensure a smooth kitchen operation. Responsibilities: Oversee kitchen operations and staff Develop and implement menu items Ensure food safety and quality standards Manage inventory and ordering Requirements: Previous experience in a kitchen management role Strong leadership and communication skills Ability to work weekends, holidays, and flexible shifts Benefits: Paid Overtime Flexible schedule Paid time off Health, dental, vision, life, and disability insurance Referral program Employee discount Opportunity for bonus pay EOE Location: Truffles Belfair 91 Towne Dr, Bluffton, SC 29910, USA

An inspiring career awaits you! The Kessler Collection is a portfolio of luxury boutique hotels, unique restaurants and experiences with a Bohemian twist. The collection's captivating hotels feature curated art, original music, unique architecture and stories around every corner, all located in destinations people want to be. Our mission of inspiring places, intuitive service, and exuberant guests means we are committed to our Grand Performers learning, development, and well-being. We believe people want to be inspired! Grand Performers may enjoy a range of benefits, including: Marriott Employee Discounts Worldwide Competitive Wage & Discretionary Bonus Program Medical, Dental, Vision Insurance Company-Sponsored Life Insurance Short & Long-Term Disability Insurance Tuition Reimbursement Program 401(K) with Discretionary Company Matching Contributions Employee Assistance Program JOB SUMMARY The objective and purpose of the Pastry Kitchen Supervisor is to assist the Pastry team with production and plating of desserts for all areas of the pastry kitchen. The Pastry Supervisor is responsible for both training and overseeing the production of the pastry staff and ensuring food quality and standards are met. They are to provide inspiring and strategic leadership while directing the activities of the pastry kitchen. STANDARDS & CULTURE Individuals must serve as a cultural ambassador by upholding and promoting our standards. Image & Presence: Our team is sophisticated and purposeful in their communication and body language. Service: Intuitive: Our team inspires the guest (and Grand Performer) experience with warmth and deliberate elegance. Performance: Extraordinary. Our team rises to outperform and consistently be at our best for even better. CORE RESPONSIBILITIES Primary areas of responsibility include, but are not limited to the following: • Meets or exceeds industry standards for the preparation, serving and storing food. • Prepares meals according to recipe in a regular and consistent manner. • Reviews duties to pastry staff as needed. • Ensure that food preparation is completed for the next shift • Looks ahead to production needs - staying one to two days ahead both from a production standpoint and to know what tools - plates/dishes are needed • Supervises and decorates cakes and pastries. • Review and articulate Banquet Event Order sheets to team. • Accurately completes daily, weekly and monthly cleaning lists. • Assists with scheduling and training of kitchen Grand Performers. • Records production and waste on a regular and consistent basis. • Assists the Pastry Sous Chef with special projects as needed. • Implements departmental safety rules and regulations, including the property handling of all relevant equipment and machinery. • Ensures all recipes are followed exactly and consistently and has oversight of all team member production. • Monitors inventory on a daily basis to ensure proper levels and quality • Assist the Pastry Sous Chef with developing and coaching staff. • Maintains the kitchen cleanliness and organization by following safety standards. • Completes daily walkthroughs of kitchen area - making sure that HACCP temp forms are completed daily. • Attends BEO meetings as needed in place of Exec Pastry Chef. • Serves as a department role model and mentor. • Responsible for oversight of Gelato outlet and production pars for this outlet as well as ordering product. • Ability to place orders in Birch Street and GXP MINIMUM QUALIFICATIONS Education, License, Certifications, Experience • Culinary degree or related training equivalent in the Hospitality/Restaurant Industry - required • 2+ years as a pastry cook- required. • 2+ years of relevant work experience in similar scope and title - required • Experience within luxury brand/markets - preferred • Food Safety Manager certification - preferred or attained within 30 days SUPERVISORY RESPONSIBILITIES Supervisory and leadership responsibilities include achieving results through providing direction and accountability of the following Grand Performers within the culture and policies established by the Kessler Collection. • Pastry Cooks KNOWLEDGE, SKILLS, AND ABILITIES To perform this role successfully, an individual must have experience achieving desired result(s) in their areas of responsibility. The requirements listed below are representative of observable behaviors and essential knowledge, skill, and abilities required of a successful incumbent. • Strategic business leader - Works strategically to devise plans in alignment with organizational goals. • Cultivates engagement - Builds loyalty to the company and not to themselves. Helps to motivate team to produce results with tight timeframes while simultaneously managing several projects. • Generates alignment - Ensures proper time and effort is spent to build high level performance and consistency throughout collection. • Leads with courage - Provides a culture of accountability. • Execution of plans - Utilizes our systems, tools and resources to accomplish results and achieve goals KEY PARTNERSHIPS To perform this role successfully, an individual must cultivate successful relationships with the following individuals to achieve alignment and support. • Executive Pastry Chef • Pastry Sous Chef WORK ENVIRONMENT The work environment/conditions described herein are representative of those that an incumbent may experience. • Must be comfortable working in a shared space, with constant noise, without the use of a private office. • Must be able to cope with frequently changing priorities and deadlines with a high degree of optimism, professionalism & collaboration. • Schedules may vary from week to week based on business demands in excess of 40 hours with or without notice. PHYSICAL DEMANDS The physical demands described herein are representative of those that must be met by an incumbent to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions & physical demands of this role. • While performing the duties of this job, the incumbent is regularly required to move 40lbs on a daily basis. • Push, pull, and lift up to 50lbs on a weekly basis. • While performing the duties of this job, the incumbent is regularly required to travel by foot, car, bus, airplane or other means of transportation which require sitting, waiting and standing for long and short periods of time. The Kessler Collection is proud to be an Equal Employment Opportunity employer. We do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics.

div class="location" /h2 pThe Food Services Director Certified Dietary Manager plans, organizes, develops, and directs the overall operations of food services to ensure daily provision of quality nutritional services in accordance with all applicable laws, regulations, and Life Care standards./p h2 id="education-experience-and-licensure-requirements"Education, Experience, and Licensure Requirements/h2 ul li CDM or State approved course in food services/li li Current certification as a Certified Dietary Manager in applicable State. Must maintain an active certification in good standing throughout employment./li li One (1) year experience in post acute care food service/li li Minimum two (2) years' supervisory experience/li /ul h2 id="specific-job-requirements"Specific Job Requirements/h2 ul li Make independent decisions when circumstances warrant such action/li li Knowledgeable of practices and procedures as well as the laws, regulations, and guidelines governing functions in the post acute care facility/li li Implement and interpret the programs, goals, objectives, policies, and procedures of the department/li li Perform proficiently in all competency areas including but not limited to: patient rights, and safety and sanitation/li li Maintains professional working relationships with all associates, vendors, etc./li li Maintains confidentiality of all proprietary and/or confidential information/li li Understand and follow company policies including harassment and compliance procedures/li li Displays integrity and professionalism by adhering to Life Care's em Code of Conduct/em and completes mandatory em Code of Conduct/em and other appropriate compliance training/li /ul h2 id="essential-functions"Essential Functions/h2 ul li Test cooked food for taste, temperature, and smell/li li Ensure menus are served as written and approved by Registered Dietitian/li li Plan and direct food service staff to prepare and serve high quality food on time and at proper temperature for meals and snacks/li li Ensure that the patient's physician ordered diets are prepared and served accurately at meals and snacks/li li Order food, supplies, and equipment for food preparation and service, reviewing all deliveries of food for quality, proper amounts, and pricing/li li Recruit, select, train, counsel, and supervise food service staff/li li Complete nutrition documentation timely and accurately/li li Participate in interdisciplinary patient care meetings involving nutrition/li li Assist the Registered Dietitian in the collection of nutrition information and any other pertinent information/li li Effectively manage and operate within budget/li li Exhibit excellent customer service and a positive attitude towards patients/li li Assist in the evacuation of patients/li li Demonstrate dependable, regular attendance/li li Concentrate and use reasoning skills and good judgment/li li Communicate and function productively on an interdisciplinary team/li li Sit, stand, bend, lift, push, pull, stoop, walk, reach, and move intermittently during working hours/li li Read, write, speak, and understand the English language/li /ul pAn Equal Opportunity Employer/p/div

div class="job-preview-details" divp As a Food Service Director, you will be responsible for overseeing and managing all aspects of food service operations within a correctional facility. This role requires strong leadership, organizational skills, and a thorough understanding of food safety and institutional food service management. You play a critical role in ensuring the delivery of safe, nutritious, and high-quality meals to inmates within a correctional facility. Your leadership and management skills are essential to maintaining operational standards, compliance with regulations, and fostering a positive food service environment./ppbr//p/div div class="job-listing-header"Requirements/div div data-bind="html: Job.Requirements"pstrong Essential Duties and Responsibilities:/strong/pp•Supervise the preparation, cooking, and serving of meals to ensure quality, portion control, and adherence to nutritional standards./pp•Monitor food production processes to maintain consistency and minimize waste./pp•Manage inventory levels of food, supplies, and equipment./pp•Coordinate with vendors and suppliers to ensure timely delivery and quality of products./pp•Manage budgets for food costs, labor, and supplies./pp•Implement cost-saving measures while maintaining high-quality food service standards./pp•Train and supervise kitchen staff and food service workers./pp•Conduct performance evaluations, provide feedback, and ensure compliance with safety and operational procedures./pp•Ensure compliance with health, safety, and sanitation regulations, including HACCP guidelines./pp•Conduct regular inspections to maintain cleanliness and food safety standards./pp•Maintain accurate records and documentation related to food inventory, production, ande xpenditures./pp•Prepare reports and participate in meetings with facility management and District Manager./pp•Foster positive relationships with correctional facility staff, inmates, and Skillet Kitchen employees./pp•Address concerns, resolve issues, and ensure satisfaction with food service operations./pp•Other duties as assigned./ppstrong Required Job Skills:/strong/pp•Degree in Food Management/Safety or equivalent work experience preferred/pp•Have the ability to work in a secure corrections environment./pp•Proven knowledge of the basic principles of food preparation, various cooking methods and food safety regulations such as proper food handling, sanitation, and storage/pp•Must be able to obtain food safety certification/pp•Demonstrates basic math and counting skills/pp•Proven experience in food service management, preferably in a correctional institutional setting./pp•Knowledge of nutrition, dietary guidelines, and food safety regulations (e.g., ServSafe certification)./pp•Strong leadership, communication, and interpersonal skills./pp•Ability to manage multiple priorities and work under pressure in a secure environment/ppstrong Working Conditions:/strong/pp•Work environment includes a correctional facility setting, which may require adherence to strict security protocols./pp•Flexible hours may be necessary to oversee meal preparation and ensure operational efficiency./pp•Physical ability to stand, lift, and move food supplies and equipment as needed./ppbr//ppbr//ppbr//pp M/F/Vets/Disabled and other protected categories /p/div div class="job-listing-header"Salary Description/div div48K-52K/div /div

Requirements Essential Duties and Responsibilities: •Supervise the preparation, cooking, and serving of meals to ensure quality, portion control, and adherence to nutritional standards. •Monitor food production processes to maintain consistency and minimize waste. •Manage inventory levels of food, supplies, and equipment. •Coordinate with vendors and suppliers to ensure timely delivery and quality of products. •Manage budgets for food costs, labor, and supplies. •Implement cost-saving measures while maintaining high-quality food service standards. •Train and supervise kitchen staff and food service workers. •Conduct performance evaluations, provide feedback, and ensure compliance with safety and operational procedures. •Ensure compliance with health, safety, and sanitation regulations, including HACCP guidelines. •Conduct regular inspections to maintain cleanliness and food safety standards. •Maintain accurate records and documentation related to food inventory, production, ande xpenditures. •Prepare reports and participate in meetings with facility management and District Manager. •Foster positive relationships with correctional facility staff, inmates, and Skillet Kitchen employees. •Address concerns, resolve issues, and ensure satisfaction with food service operations. •Other duties as assigned. Required Job Skills: •Degree in Food Management/Safety or equivalent work experience preferred •Have the ability to work in a secure corrections environment. •Proven knowledge of the basic principles of food preparation, various cooking methods and food safety regulations such as proper food handling, sanitation, and storage •Must be able to obtain food safety certification •Demonstrates basic math and counting skills •Proven experience in food service management, preferably in a correctional institutional setting. •Knowledge of nutrition, dietary guidelines, and food safety regulations (e.g., ServSafe certification). •Strong leadership, communication, and interpersonal skills. •Ability to manage multiple priorities and work under pressure in a secure environment Working Conditions: •Work environment includes a correctional facility setting, which may require adherence to strict security protocols. •Flexible hours may be necessary to oversee meal preparation and ensure operational efficiency. •Physical ability to stand, lift, and move food supplies and equipment as needed. M/F/Vets/Disabled and other protected categories Salary Description 48K-52K

At Parker's, we believe our company is only as successful as our team. That's why we offer competitive wages and provide our team with the training and tools they need to maintain the integrity of the Parker's brand. We're proud that more than 85% of our Store Managers, District Leaders, and Corporate Support Team have been promoted from within, underscoring our commitment to developing talent and making a long-term investment in our team members. Here are some of the great benefits of working at Parker's Kitchen: Competitive Pay - In addition to a competitive salary, you will work in a supportive team where you will have the opportunity to learn about a leading business model and people skills. Flexible scheduling - We understand you have commitments outside of work. We will try to arrange your work schedule around them. Leadership Training - At Parker's, we love developing your skills to be the next leader. We offer this leadership program for free! Come discuss this opportunity as well as our Career Path. Employee Assistance Program: This includes several resources including: Legal * Financial,Work/Life and Parent Guidance along with Health Management Tools. Free drinks and 50% off Parker's prepared food while at work! Child Care Assistance- All FT Parker's Employees are eligible for $5,000 for childcare per employee* Conditions apply Receive a raise after 60 days of employment Paid personal Time Off granted on your first day of employment* Conditions apply Free Life Insurance equaling 1x your annual salary Tickets at work - ********************* Pet Insurance - Pets are family! We offer coverage for all of your loved ones, including your fur- babies. 401K & Health Benefits As a Food Service Manager at Parker's Kitchen, you will Act as the person in charge and ensure compliance with the FDA Food Code; responsible for achieving department goals, food safety, operating systems, customer service, and employee development. Food Service Manager is responsible for: Ensure product is received, stored, and rotated following FIFO method Maintain company standards for food production, shelf life, recipes, product quality, and presentation Hold employees accountable to following recipes Manage company standards for food production, shelf life, recipes, product quality, and presentation Conduct weekly inventory for cost of sales report Control labor costs by scheduling employees by the approved labor budget Maintain safe food handling procedures at all times Act as the Person in Charge and enforce the Employee Health Policy Maintain clear aisles and walkways in compliance with ADA Title III Interact with customers and employees in a respectful, courteous manner, creating a friendly atmosphere Speak honestly and act with integrity at all times Effectively communicate procedures, promotions and new products to employees Maintain confidentiality of all company information; must be forthcoming in reporting all policy and procedural violations and any wrongdoing to Management or Human Resources Food Service Managers are scheduled a variable, 50 hour work week or as business necessitates Perform additional tasks as assigned Requirements to be a Food Service Manager 2+ years prior management experience in a food service operation or proven experience in food service operations with Parker's Current Servsafe certification required Must be 18 years of age or older to work with kitchen equipment Capable of using knives, slicers, and other food preparation equipment Must maintain a current, valid, and unrestricted driver's license with an insurable driving record General working conditions: The characteristics described here are representative of those employees who encounter while performing the essential functions of the food service position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Shift Length - Varies - 8 to 10 hour shifts Flooring and Lighting - Cement, tile, textured flooring and fluorescent lighting Environment - Subject to wet floors, temperature extremes, and loud noise Parkers is committed to providing an employee-focused environment in which people are excited about their contributions being valued, successes being recognized, and for many opportunities for advancement. Reference checks will be conducted on all candidates. Successful candidates must pass a standard background check. Parker's is an equal opportunity employer.

At Parker's, we believe our company is only as successful as our team. That's why we offer competitive wages and provide our team with the training and tools they need to maintain the integrity of the Parker's brand. We're proud that more than 85% of our Store Managers, District Leaders, and Corporate Support Team have been promoted from within, underscoring our commitment to developing talent and making a long-term investment in our team members. Here are some of the great benefits of working at Parker's Kitchen:  Competitive Pay - In addition to a competitive salary, you will work in a supportive team where you will have the opportunity to learn about a leading business model and people skills.  Flexible scheduling - We understand you have commitments outside of work. We will try to arrange your work schedule around them.  Leadership Training - At Parker's, we love developing your skills to be the next leader. We offer this leadership program for free! Come discuss this opportunity as well as our Career Path.  Employee Assistance Program: This includes several resources including: Legal ,Financial,Work/Life and Parent Guidance along with Health Management Tools.  Free drinks and 50% off Parker's prepared food while at work!  Child Care Assistance- All FT Parker's Employees are eligible for $5,000 for childcare per employee* Conditions apply  Receive a raise after 60 days of employment  Paid personal Time Off granted on your first day of employment* Conditions apply  Free Life Insurance equaling 1x your annual salary  Tickets at work - *********************  Pet Insurance - Pets are family! We offer coverage for all of your loved ones, including your fur- babies.  401K & Health Benefits As a Food Service Manager at Parker's Kitchen, you will Act as the person in charge and ensure compliance with the FDA Food Code; responsible for achieving department goals, food safety, operating systems, customer service, and employee development. Food Service Manager is responsible for:  Ensure product is received, stored, and rotated following FIFO method  Maintain company standards for food production, shelf life, recipes, product quality, and presentation  Hold employees accountable to following recipes  Manage company standards for food production, shelf life, recipes, product quality, and presentation  Conduct weekly inventory for cost of sales report  Control labor costs by scheduling employees by the approved labor budget  Maintain safe food handling procedures at all times  Act as the Person in Charge and enforce the Employee Health Policy  Maintain clear aisles and walkways in compliance with ADA Title III  Interact with customers and employees in a respectful, courteous manner, creating a friendly atmosphere  Speak honestly and act with integrity at all times  Effectively communicate procedures, promotions and new products to employees  Maintain confidentiality of all company information; must be forthcoming in reporting all policy and procedural violations and any wrongdoing to Management or Human Resources  Food Service Managers are scheduled a variable, 50 hour work week or as business necessitates  Perform additional tasks as assigned Requirements to be a Food Service Manager  2+ years prior management experience in a food service operation or proven experience in food service operations with Parker's  Current Servsafe certification required  Must be 18 years of age or older to work with kitchen equipment  Capable of using knives, slicers, and other food preparation equipment  Must maintain a current, valid, and unrestricted driver's license with an insurable driving record General working conditions: The characteristics described here are representative of those employees who encounter while performing the essential functions of the food service position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.  Shift Length - Varies - 8 to 10 hour shifts  Flooring and Lighting - Cement, tile, textured flooring and fluorescent lighting  Environment - Subject to wet floors, temperature extremes, and loud noise Parkers is committed to providing an employee-focused environment in which people are excited about their contributions being valued, successes being recognized, and for many opportunities for advancement. Reference checks will be conducted on all candidates. Successful candidates must pass a standard background check. Parker's is an equal opportunity employer.

*Fantastic Opportunity* *100% Scratch Kitchen* Executive Chef / Kitchen Manager Essential Functions: Knowledge of all dining room and kitchen systems and operation. Must demonstrate the ability to run effective shifts in all aspects of the restaurant. Provides direction, coaching, training and development for assistant managers and all team members including food quality, service standards, safety and sanitation, and company policies and procedures. Ensures consistent execution of all systems, standards and cost controls. Responsible for establishing and appropriately communicating goals to General Manager and Local Owner on a regular basis. The Executive Kitchen Manager communicates effectively with the guest, team members, management team, local owner, Station 5 team, and vendors. Effectively maintains cleanliness of exterior and interior facilities and ensures sufficient supply levels for team members to execute their responsibilities. Oversees BOH schedules, effectively maintaining staffing levels, labor goals and guest satisfaction. The Executive Kitchen Manager oversees department inventory procedures and is able to coach and develop assistant managers to complete weekly inventory in their area of responsibility. Effectively manages BOH budgets including forecasting. The Executive Kitchen Manager interviews and assists in the hiring of all departments to maintain appropriate staffing par levels. Effectively manages assistant managers and team members to ensure all food and service standards are met each shift and ensures all guests have a great experience. The Executive Kitchen Manager follows safety procedures and standards when operating all equipment. Ability to handle multiple priorities, work under stress and exercise good judgment. Chef / Kitchen Manager Experience and Educational Requirements: High school diploma or general equivalency diploma (GED). Some college preferred. Three to five years of high volume full-service restaurant management experience preferred. Exceptional leadership and motivational skills required. Must be able to attract, train, develop and retain the very best Team Members in the industry. Exceptionally strong guest service focus with the ability to provide an exceptional dining experience for every guest. Ability to define, measure and attain financial goals for the restaurant, with a focus on year-over-year sales growth, guest count increases, effective staffing levels, guest service measurements, cost of goods and labor cost management. Chef / Kitchen Manager Physical Requirements (Reasonable Accommodations may be requested): Performs duties that require bending, lifting, reaching and turning. Transports items and containers (weighing up to 50 lbs.). Able to stand up to 8 hours or longer if needed. Additional requirements for a Chef / Kitchen Manager include: Ability to sit or stand for extended periods of time and work in a restaurant environment. Ability to lift at least 50 pounds. Ability to talk and hear, and use hands repetitively to finger, handle, feel or operate kitchen equipment and other standard office equipment; reach with hands and arms; bend, kneel and crouch and climb. Climbing ladder and step stool. Exposure to heat. Dexterity required for handling food items and dishes. The essential functions and requirements listed in this job description are not intended to be all‐inclusive. Other duties and responsibilities may be assigned as needed to meet the ongoing needs of the restaurant. Talroo456