culinary operations manager

Marriott International

<div>Additional Information 
Job Number26019820 
Job CategoryFood and Beverage &amp; Culinary 
LocationLe Royal Meridien Place Vendome Lusail, Building No. 153 Street No. 347, Lusail, Qatar, Qatar 
ScheduleFull Time 
Located Remotely?N 
Position Type Management 
<div><div>JOB SUMMARY 
Manages the daily kitchen utility operations and staff. Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running. Supervises kitchen employees not actively engaged in cooking (e.g., dishwashers, kitchen helpers, etc.). Strives to continually improve guest and employee satisfaction while maintaining the operating budget. 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 4 years experience in the procurement, food and beverage, culinary, or related professional area.</li></ul>
OR
<ul><li>2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the procurement, food and beverage, culinary, or related professional area.</li></ul> 
CORE WORK ACTIVITIES 
Managing Day-to-Day Operations
<ul><li>Orders and manages necessary supplies. Ensuring workers have supplies, equipment, tools, and uniforms necessary to do their jobs.</li></ul>
<ul><li>Schedules events, programs, and activities, as well as the work of others.</li></ul>
<ul><li>Monitors the inflow of ordered materials and the maintenance of current materials.</li></ul>
<ul><li>Conducts china, glass and silver inventories.</li></ul>
<ul><li>Controls inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.</li></ul>
<ul><li>Inspects supplies, equipment, and work areas in order to ensure efficient service and conformance to standards.</li></ul>
<ul><li>Investigates reports and follows-up on employee accidents.</li></ul>
<ul><li>Manages all equipment, china, glass and silver (e.g., adequate clean supplies of each).</li></ul>
<ul><li>Supervises employees ability to follow loss prevention policies to prevent accidents and control costs.</li></ul>
<ul><li>Enforces proper cleaning routines for serviceware, equipment, floors, etc.</li></ul>
<ul><li>Enforces proper use and cleaning of all dish room machinery.</li></ul>
<ul><li>Ensures all food holding and transport equipment is in working order.</li></ul>
<ul><li>Ensures compliance with all applicable laws and regulations.</li></ul>
<ul><li>Ensures compliance with food handling and sanitation standards.</li></ul>
<ul><li>Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner.</li></ul> 
Leading Kitchen Team
<ul><li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li></ul>
<ul><li>Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.</li></ul>
<ul><li>Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.</li></ul>
<ul><li>Ensures and maintains the productivity level of employees.</li></ul>
<ul><li>Serves as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Achieves and exceeds goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Celebrates successes by publicly recognizing the contributions of team members.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Communicates performance expectations in accordance with job descriptions for each position.</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with employees.</li></ul>
<ul><li>Participates in the management of department's controllable expenses to achieve or exceed budgeted goals.</li></ul>
<ul><li>Strives to improve service performance.</li></ul>
<ul><li>Solicits employee feedback.</li></ul>
<ul><li>Understands the impact of department's operation on the overall property financial goals and objectives.</li></ul> 
Ensuring Exceptional Customer Service
<ul><li>Attends meetings and communicates with executive, peers, and subordinates as an effort to improve quality of service.</li></ul>
<ul><li>Manages day-to-day operations, ensures the quality, standards and meeting the expectations of the customers on a daily basis.</li></ul>
<ul><li>Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.</li></ul> 
Managing and Conducting Human Resource Activities
<ul><li>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</li></ul>
<ul><li>Recruits, interviews, selects, hires, and promotes employees in the organization.</li></ul>
<ul><li>Trains employees in safety procedures.</li></ul>
<ul><li>Provides feedback to individuals based on observation of service behaviors.</li></ul>
<ul><li>Reviews employee satisfaction results to identify and address employee problems or concerns.</li></ul>
<ul><li>Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.</li></ul>
<ul><li>Ensures property policies are administered fairly and consistently.</li></ul>
<ul><li>Ensures utility staff is properly trained regarding sanitation, equipment handling and chemical usage.</li></ul>
<ul><li>Participates in employee progressive discipline procedures.</li></ul></div><div> 
</div>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
At Le M&eacute;ridien, we are inspired by the era of glamorous travel, celebrating each culture through the distinctly European spirit of savouring the good life. Our guests are curious and creative, cosmopolitan culture seekers that appreciate moments of connection and slowing down to savour the destination. We provide authentic, chic and memorable service along with experiences that inspire guests to savour the good life. We&rsquo;re looking for curious and creative people to join our team. If you appreciate connecting with like-minded guests and have a deep desire to create memorable experiences, we invite you to explore career opportunities with Le M&eacute;ridien. In joining Le M&eacute;ridien, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div>

Stewarding Manager

<div>Additional Information 
Job Number26022705 
Job CategoryFood and Beverage &amp; Culinary 
LocationSheraton Soma Bay Resort, P.O. BOX 71, Red Sea, Egypt, Egypt 
ScheduleFull Time 
Located Remotely?N 
Position Type Management 
<div><div>JOB SUMMARY 
Manages the daily kitchen utility operations and staff. Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running. Supervises kitchen employees not actively engaged in cooking (e.g., dishwashers, kitchen helpers, etc.). Strives to continually improve guest and employee satisfaction while maintaining the operating budget. 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 4 years experience in the procurement, food and beverage, culinary, or related professional area.</li></ul>
OR
<ul><li>2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the procurement, food and beverage, culinary, or related professional area.</li></ul> 
CORE WORK ACTIVITIES 
Managing Day-to-Day Operations
<ul><li>Orders and manages necessary supplies. Ensuring workers have supplies, equipment, tools, and uniforms necessary to do their jobs.</li></ul>
<ul><li>Schedules events, programs, and activities, as well as the work of others.</li></ul>
<ul><li>Monitors the inflow of ordered materials and the maintenance of current materials.</li></ul>
<ul><li>Conducts china, glass and silver inventories.</li></ul>
<ul><li>Controls inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.</li></ul>
<ul><li>Inspects supplies, equipment, and work areas in order to ensure efficient service and conformance to standards.</li></ul>
<ul><li>Investigates reports and follows-up on employee accidents.</li></ul>
<ul><li>Manages all equipment, china, glass and silver (e.g., adequate clean supplies of each).</li></ul>
<ul><li>Supervises employees ability to follow loss prevention policies to prevent accidents and control costs.</li></ul>
<ul><li>Enforces proper cleaning routines for serviceware, equipment, floors, etc.</li></ul>
<ul><li>Enforces proper use and cleaning of all dish room machinery.</li></ul>
<ul><li>Ensures all food holding and transport equipment is in working order.</li></ul>
<ul><li>Ensures compliance with all applicable laws and regulations.</li></ul>
<ul><li>Ensures compliance with food handling and sanitation standards.</li></ul>
<ul><li>Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner.</li></ul> 
Leading Kitchen Team
<ul><li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li></ul>
<ul><li>Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.</li></ul>
<ul><li>Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.</li></ul>
<ul><li>Ensures and maintains the productivity level of employees.</li></ul>
<ul><li>Serves as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Achieves and exceeds goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Celebrates successes by publicly recognizing the contributions of team members.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Communicates performance expectations in accordance with job descriptions for each position.</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with employees.</li></ul>
<ul><li>Participates in the management of department's controllable expenses to achieve or exceed budgeted goals.</li></ul>
<ul><li>Strives to improve service performance.</li></ul>
<ul><li>Solicits employee feedback.</li></ul>
<ul><li>Understands the impact of department's operation on the overall property financial goals and objectives.</li></ul> 
Ensuring Exceptional Customer Service
<ul><li>Attends meetings and communicates with executive, peers, and subordinates as an effort to improve quality of service.</li></ul>
<ul><li>Manages day-to-day operations, ensures the quality, standards and meeting the expectations of the customers on a daily basis.</li></ul>
<ul><li>Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.</li></ul> 
Managing and Conducting Human Resource Activities
<ul><li>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</li></ul>
<ul><li>Recruits, interviews, selects, hires, and promotes employees in the organization.</li></ul>
<ul><li>Trains employees in safety procedures.</li></ul>
<ul><li>Provides feedback to individuals based on observation of service behaviors.</li></ul>
<ul><li>Reviews employee satisfaction results to identify and address employee problems or concerns.</li></ul>
<ul><li>Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.</li></ul>
<ul><li>Ensures property policies are administered fairly and consistently.</li></ul>
<ul><li>Ensures utility staff is properly trained regarding sanitation, equipment handling and chemical usage.</li></ul>
<ul><li>Participates in employee progressive discipline procedures.</li></ul></div><div> 
</div>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
When you join the Sheraton family, you become a member of its global community. We&rsquo;ve been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you&rsquo;re a team player who is excited to deliver a meaningful guest experience, we encourage you to explore your next career opportunity with Sheraton. Join us on our mission to be &lsquo;The World&rsquo;s Gathering Place&rsquo;. In joining Sheraton Hotels &amp; Resorts, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div>

Chief Steward

<div>Additional Information 
Job Number26015721 
Job CategoryFood and Beverage &amp; Culinary 
LocationJabal Omar Marriott Hotel Makkah, Umm Al Qura, Makkah, Saudi Arabia, Saudi Arabia, 21955 
ScheduleFull Time 
Located Remotely?N 
Position Type Management 
<div><div>JOB SUMMARY 
Manages the daily kitchen utility operations and staff. Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running. Supervises kitchen employees not actively engaged in cooking (e.g., dishwashers, kitchen helpers, etc.). Strives to continually improve guest and employee satisfaction while maintaining the operating budget. 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 4 years experience in the procurement, food and beverage, culinary, or related professional area.</li></ul>
OR
<ul><li>2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the procurement, food and beverage, culinary, or related professional area.</li></ul> 
CORE WORK ACTIVITIES 
Managing Day-to-Day Operations
<ul><li>Orders and manages necessary supplies. Ensuring workers have supplies, equipment, tools, and uniforms necessary to do their jobs.</li></ul>
<ul><li>Schedules events, programs, and activities, as well as the work of others.</li></ul>
<ul><li>Monitors the inflow of ordered materials and the maintenance of current materials.</li></ul>
<ul><li>Conducts china, glass and silver inventories.</li></ul>
<ul><li>Controls inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.</li></ul>
<ul><li>Inspects supplies, equipment, and work areas in order to ensure efficient service and conformance to standards.</li></ul>
<ul><li>Investigates reports and follows-up on employee accidents.</li></ul>
<ul><li>Manages all equipment, china, glass and silver (e.g., adequate clean supplies of each).</li></ul>
<ul><li>Supervises employees ability to follow loss prevention policies to prevent accidents and control costs.</li></ul>
<ul><li>Enforces proper cleaning routines for serviceware, equipment, floors, etc.</li></ul>
<ul><li>Enforces proper use and cleaning of all dish room machinery.</li></ul>
<ul><li>Ensures all food holding and transport equipment is in working order.</li></ul>
<ul><li>Ensures compliance with all applicable laws and regulations.</li></ul>
<ul><li>Ensures compliance with food handling and sanitation standards.</li></ul>
<ul><li>Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner.</li></ul> 
Leading Kitchen Team
<ul><li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li></ul>
<ul><li>Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.</li></ul>
<ul><li>Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.</li></ul>
<ul><li>Ensures and maintains the productivity level of employees.</li></ul>
<ul><li>Serves as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Achieves and exceeds goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Celebrates successes by publicly recognizing the contributions of team members.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Communicates performance expectations in accordance with job descriptions for each position.</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with employees.</li></ul>
<ul><li>Participates in the management of department's controllable expenses to achieve or exceed budgeted goals.</li></ul>
<ul><li>Strives to improve service performance.</li></ul>
<ul><li>Solicits employee feedback.</li></ul>
<ul><li>Understands the impact of department's operation on the overall property financial goals and objectives.</li></ul> 
Ensuring Exceptional Customer Service
<ul><li>Attends meetings and communicates with executive, peers, and subordinates as an effort to improve quality of service.</li></ul>
<ul><li>Manages day-to-day operations, ensures the quality, standards and meeting the expectations of the customers on a daily basis.</li></ul>
<ul><li>Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.</li></ul> 
Managing and Conducting Human Resource Activities
<ul><li>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</li></ul>
<ul><li>Recruits, interviews, selects, hires, and promotes employees in the organization.</li></ul>
<ul><li>Trains employees in safety procedures.</li></ul>
<ul><li>Provides feedback to individuals based on observation of service behaviors.</li></ul>
<ul><li>Reviews employee satisfaction results to identify and address employee problems or concerns.</li></ul>
<ul><li>Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.</li></ul>
<ul><li>Ensures property policies are administered fairly and consistently.</li></ul>
<ul><li>Ensures utility staff is properly trained regarding sanitation, equipment handling and chemical usage.</li></ul>
<ul><li>Participates in employee progressive discipline procedures.</li></ul></div><div> 
</div>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of &ldquo;Wonderful Hospitality. Always.&rdquo; by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that&rsquo;s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you. 
<div>
</div><div>JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you&rsquo;re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand&rsquo;s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you&rsquo;ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That&rsquo;s The JW Treatment&trade;. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div></div>

Steward-Chief

University of North Texas

<div>Title: Assistant Director, Senior Leadership - UNT Dining Services, Eagle Landing

Employee Classification: Assistant Dir, Dining Services

Campus: University of North Texas

Division: UNT-Student Affairs

SubDivision-Department: UNT-Dining Service

Department: UNT-Dining-Residential-163720

Job Location: Denton

Salary: salary commensurate with experience

FTE: 1.000000

Retirement Eligibility: TRS Eligible
About Us - Values Overview
<div>
Welcome to the University of North Texas System. The UNT System includes the University of North Texas in Denton and Frisco, the University of North Texas at Dallas and UNT Dallas College of Law, and University of North Texas Health at Fort Worth. We are the only university system based exclusively in the robust Dallas-Fort Worth region. We are growing with the North Texas region, employing more than 14,000 employees, educating a record 49,000+ students across our system, and awarding nearly 12,000 degrees each year.</div>
<div></div>
<div>We are one team comprised of individuals who are committed to excellence, curiosity and innovation. We are transforming lives and creating economic opportunity through education. We champion a people-first values-based culture where We Care about each other and those we serve. We believe that we are Better Together because we foster an environment of respect, belonging, and access for all. We demonstrate Courageous Integrity through setting exceptional standards and acting in the best interest of our communities. We are encouraged to Be Curious about opportunities for learning, creating, discovering, and innovating, and are encouraged to learn from failure. Show Your Fire by joining our team and exhibiting your passion and pride in your work as part of our UNT System team.</div>
<div></div>
<div>Learn more about the UNT System and how we live our values at www.UNTSystem.edu.</div> 
<div></div>
Department Summary

It&rsquo;s About the Food! 
Why work for UNT Dining? Our employees explain. &ndash; YouTube 
 
As the largest self-supported food service department in North Texas, UNT Dining Services is setting the standard for campus dining. With five Dining Halls, more than 20 retail locations, an upscale restaurant, a hydroponic garden, a central scratch bakery, and full-service catering, the department is led by a team of professionally trained chefs and hospitality experts. UNT is recognized as a national leader in university dining, known for its innovative, trendsetting approach and award-winning culinary talent. 
 
UNT Dining Services is home to Mean Greens Caf&eacute;, the nation&rsquo;s first 100% vegan collegiate dining hall, and Kitchen West, Texas&rsquo; first and only university dining hall certified Free From&trade; the Big 8 food allergens and gluten. In 2021, UNT introduced Eagle Landing, the university&rsquo;s first standalone dining hall, inspired by urban food halls and featuring seven distinct restaurant concepts&mdash;all available for a single Meal Plan swipe. 
 
Recognized for excellence, UNT was ranked No. 2 nationwide for best college food by Delish.com. The department is also the proud recipient of the prestigious Loyal E. Horton Award and the Vegan Recipe Award from the National Association of College and University Food Services. As a founding member of the Menus of Change University Research Collaborative, UNT plays an active role in pioneering research on plant-forward diets, food waste reduction, and consumer food choices, all while advancing the principles of healthy, sustainable menus. 
Position Overview

Eagle Landing is a premier residential dining destination at the University of North Texas, offering a dynamic, all-you-care-to-eat experience designed to serve a diverse campus community. 
 
This senior leadership position at Eagle Landing plays a critical role in overseeing the comprehensive food service operation. This position ensures dining services consistently meet and exceed the expectations of students, faculty, staff, and guests. Responsibilities include directing all aspects of food production, menu planning, quality assurance, customer service excellence, financial management, and staff supervision, while maintaining strict compliance with university policies, operational standards, and health regulations. 
 
As a key member of the leadership team, this position collaborates closely with the Director of Residential Dining Services to ensure that Eagle Landing aligns with institutional goals and delivers exceptional dining experience. This position requires a strong combination of culinary expertise, operational leadership, fiscal accountability, and the ability to develop, mentor, and motivate a diverse team of culinary and service professionals.
Minimum Qualifications

Bachelor's degree in related field and four years of professional related experience; or any equivalent combination of education, training and experience.
Knowledge, Skills and Abilities

Maintains a visual sense of urgency at all times. Able to quickly diagnose food operational problems and take immediate corrective action. Communicates complex information with physical action and personal presence instead of relying solely on words. Skill in performing under the stress of frequent interruptions and/or distractions. Ability to prioritize. Skill in working independently and following through on assignments with minimal direction.
Preferred Qualifications

The position requires strong leadership, excellent organizational skills, and a passion for providing exceptional dining experiences in a collegiate environment. Experience in managing large-scale food service operations and knowledge of dietary restrictions is preferred.
Required License/Registration/Certifications

ServSafe Certification (or equivalent) in food safety and sanitation, or can obtain within 6 months
Job Duties
<ul>
<li>Ensures high-quality and safe meal service by effectively managing and leading daily operations. Oversees menu planning, focusing on fresh, seasonal ingredients, and keeps it updated using the Food Pro system. Maintains taste and visual standards for all food and promptly addresses any issues to uphold dining quality.</li>
<li>Provides strong leadership by training, supervising, and evaluating team members. Develops and delivers training programs and ensures adherence to food safety practices. Quickly addresses issues such as poor merchandising, food prep, sanitation, unsafe work conditions, and incorrect allergen labeling.</li>
<li>Creates a positive work environment and enhances customer satisfaction by delivering an exceptional dining experience with high-quality food and friendly service. Improves kitchen efficiency to reduce wait times and ensures food safety to provide safe, top-quality meals for customers.</li>
<li>Ensures adherence to University policies, health codes, and safety standards by regularly reviewing practices for compliance. Oversees kitchen operations to maintain strict adherence to HACCP and SOP processes at all times.</li>
</ul>
Physical Requirements

Communicating with others to exchange information. 
Lifting and Moving objects up to 50 pounds. 
Moving about to accomplish tasks or moving from one worksite to another. 
Repeating motions that may include the wrists, hands and/or fingers. 
Sedentary work that primarily involves sitting/standing. 
Environmental Hazards

No adverse environmental conditions expected. 
Work Schedule

Hours Vary
Driving University Vehicle

Yes
Security Sensitive

This is a Security Sensitive Position.
Special Instructions

Applicants must submit a minimum of two professional references as part of their application. If needed, additional references can be added after the application has been submitted.
Benefits

For information regarding our Benefits, click here.
EEO Statement

The University of North Texas System is firmly committed to equal opportunity and does not permit &ndash;and takes actions to prevent &ndash; discrimination, harassment (including sexual violence, domestic violence, dating violence and stalking), and retaliation on the basis of race, color, religion, national origin, sex, age, disability, genetic information, or veteran status in its application, employment practices, and facilities; nor permits race, color, national origin, religion, age, disability, veteran status, or sex discrimination and harassment in its admissions processes, and educational programs and activities. UNT System Administration promptly investigates complaints of discrimination, harassment, and related retaliation and takes remedial action when appropriate. System Administration also takes actions to prevent retaliation against individuals who oppose any form of harassment or discriminatory practice, file a charge or report, or testify, assist, or participate in a related investigation or proceeding.</div>

Assistant Director, Senior Leadership - UNT Dining Services, Eagle Landing

U.S. Department of Veterans Affairs

<div>
 
 Summary
 
 
 
 Are you seeking a better work-life balance? Join an exceptional organization that prioritizes Veterans for an outstanding career! With over 78 years of serving our nation's Veterans - the Veterans Canteen Service (VCS) is currently seeking a dynamic General Manager for our Washington - DC - VA Medical Center Canteen. Join our fast-paced environment if you have a passion for our Veterans and their families - along with prior multi-unit experience.
 
 
 
 Qualifications
 
 
 
 QUALIFICATION REQUIREMENTS: Food Service Operations Expertise: Demonstrated knowledge of food service operations - including the ability to oversee daily functions - improve processes - and resolve complex operational challenges in a regulated - high-volume environment. Culinary Knowledge and Continuous Learning: Working knowledge of formal culinary principles and procedures - typically gained through education or hands-on experience - with the ability to stay current on emerging culinary techniques - trends - and best practices. Food Safety and Regulatory Compliance: Proven knowledge and practical application of food safety standards - including food inspection methods - testing and measurement techniques - FDA Food Code requirements - and HACCP principles to ensure safe and compliant operations. Supply and Inventory Management: Strong understanding of supply management principles - including inventory control - storage - and distribution - to support efficient operations and minimize waste. Communication and Customer Service Skills: Demonstrated ability to communicate effectively both verbally and in writing - build positive working relationships - deliver strong customer service - and utilize computer systems and common office technology effectively.
 
 
 Duties
 
 
 <ul>
 <li>
 DUTIES: Duties of this position include - but are not limited to: Culinary Standards &amp; Quality Oversight: Serve as the technical and quality expert - ensuring food safety - sanitation - and customer service standards are consistently met across all food operations
 </li>
 <li>
 Monitor compliance - conduct quality control - and implement improvements in menu execution - taste - and presentation
 </li>
 <li>
 Leadership - Direction &amp; Performance Oversight: Provides day-to-day leadership by assigning work - setting clear performance standards - and directing staff in accordance with established policies
 </li>
 <li>
 Monitors work in progress and upon completion to ensure accuracy - timeliness - coordination - and accountability
 </li>
 <li>
 Menu Development &amp; Recipe Innovation: Develop and implement specialized recipes and menus that reflect seasonal - cultural - and dietary needs
 </li>
 <li>
 Introduce modern techniques - equipment - and culinary trends to enhance product quality and customer satisfaction
 </li>
 <li>
 Event Planning &amp; Catering Execution: Plan - coordinate - and execute small- and large-scale catering events - including those for high-ranking officials
 </li>
 <li>
 Ensure resources - staffing - and ingredients are managed to consistently deliver high-quality service
 </li>
 <li>
 Staff Training &amp; Development: Identify training needs - provide or arrange learning opportunities - and coach employees to improve culinary skills - food safety practices - and operational efficiency
 </li>
 <li>
 Food Operations Management &amp; Resource Planning: Coordinate and monitor all aspects of food production - including inventory forecasting - equipment - labor - and ingredient management
 </li>
 <li>
 Provide long-range planning and budget input to optimize operations and support culinary program advancement
 </li>
 <li>
 Customer Experience &amp; Engagement: Ensure exceptional customer service by addressing concerns constructively - implementing feedback from focus groups - and adjusting operations to meet customer expectations while supporting organizational mission goals.
 </li>
 </ul>
</div>

Food Service Specialist - Executive Chef

Park Avenue Oyster Bar & Grill

Job Overview We are seeking a dynamic and experienced Chef / Kitchen Manager to lead our culinary team and oversee all aspects of kitchen operations. This role is perfect for a passionate culinary professional who thrives in a fast-paced environment, excels at team leadership, and has a strong background in food production, menu planning, and food safety. As a key driver of our food service excellence, you will ensure the highest standards of quality, presentation, and customer satisfaction while managing inventory, supervising staff, and maintaining compliance with health regulations. Your energetic leadership will inspire your team to deliver exceptional dining experiences every day.Duties<ul><li>Lead and supervise kitchen staff, including cooks, servers, and support personnel, fostering a positive and productive work environment</li><li>Oversee food preparation and presentation to ensure consistency, quality, and adherence to menu specifications</li><li>Manage inventory control and food ordering processes to minimize waste and optimize costs</li><li>Develop innovative menus that align with the restaurant&rsquo;s concept while catering to dietary needs and customer preferences</li><li>Ensure strict compliance with food safety standards and sanitation regulations across all kitchen operations</li><li>Coordinate catering events, banquets, and special functions with attention to detail and timely execution</li><li>Supervise shift management, including scheduling staff rotations and monitoring performance during service hours</li><li>Oversee kitchen equipment maintenance and cleanliness to uphold operational efficiency</li><li>Implement training programs for staff on culinary techniques, food handling, and safety procedures</li><li>Monitor food industry trends to keep menus fresh, exciting, and competitive</li></ul>Qualifications<ul><li>Proven experience in fine dining or high-volume food production environments with banquet experience preferred</li><li>Demonstrated supervising experience with strong team management skills</li><li>Extensive culinary experience including menu planning, food preparation, and kitchen management</li><li>Knowledge of dietary requirements, food safety standards (such as HACCP), and sanitation practices</li><li>Background in restaurant management or hospitality industry roles with a focus on food service management</li><li>Strong leadership qualities with the ability to motivate teams and foster collaboration</li><li>Experience in inventory management, cost control, and food handling procedures</li><li>Excellent organizational skills with the ability to manage multiple priorities effectively</li><li>Familiarity with catering operations, event coordination, and shift management processes</li><li>Passion for culinary arts combined with a proactive approach to continuous improvement</li></ul>Join us as we deliver outstanding culinary experiences through energetic leadership and meticulous attention to detail. If you&rsquo;re ready to elevate our kitchen operations while inspiring your team to excel every day &mdash; we want to hear from you!Job Type: Full-timePay: $60,000.00 - $70,000.00 per yearBenefits:<ul><li>Paid time off</li></ul>Work Location: In person

Chef / Kitchen Manager

Bon Appétit

<div>Position Title: F&amp;B Purchasing Manager
Salary: 90,000-105,000
Other Forms of Compensation: 
Our Passion is Food! 
 
At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people!<div><div><div><h2 class="jobSectionHeader"> 
Job Summary</h2>
</div><div>In the performance of their respective tasks and duties all employees are expected to conform to the following:<div><ul><li> 
Ensure accurate, timely, and compliant purchasing of food, equipment, and small wares to support daily operations</li></ul></div><ul><li>Maintain visibility and control over food ordering, delivery tracking, and receiving activity, timely documentation and recovery of shortages, damages, discrepancies, and credits</li><li>Serve as the primary purchasing contact for the culinary department for food ordering.</li><li>Work independently while understanding the necessity for communicating and coordinating work efforts with other departments and vendors.</li></ul> 
Position Goal: 
The Purchasing Manager is responsible for managing and executing purchasing and material flow activities across food, equipment, and smallwares, ensuring products are properly sourced, ordered, tracked, and received in alignment with operational needs, financial controls, and Bon App&eacute;tit purchasing compliance requirements.
The Purchasing Manager serves as a key operational partner to Culinary, Operations, Finance, and external vendors, while supporting the General Manager of Purchasing through strong execution, process discipline, and continuous improvement. 
Responsibilities/Duties/Functions/Tasks:<div><ul><li> 
Execute food purchasing activities, including order placement, tracking, follow-up, and coordination with the culinary department</li></ul></div><ul><li>Manage ordering and tracking of smallwares and equipment, including lead times, delivery scheduling, and receipt</li><li>Request, review, and evaluate vendor quotes to support sourcing decisions and approved purchasing strategies</li><li>Create, issue, and manage purchase orders in accordance with established purchasing policies and procedures</li><li>Oversee P-Card usage to ensure compliance with purchasing policies, budget limits, approvals, and reconciliation requirements</li><li>Monitor deliveries and receiving activity to identify and resolve shortages, damage, discrepancies, and vendor credits</li><li>Communicate food buy alerts, availability changes, and purchasing updates to Culinary and other relevant teams</li><li>Maintain accurate purchasing logs, trackers, and documentation to support visibility, reporting, and audit readiness</li><li>Coordinate purchasing activity across departments, including Culinary, Operations, Facilities, and Finance, to align ordering with operational needs</li><li>Support shipping and receiving coordination related to food, equipment, and smallwares purchasing</li><li>Follow established purchasing SOPs and contribute to continuous improvement of purchasing and ordering processes</li></ul></div></div><div><div><h2 class="jobSectionHeader">
Qualifications</h2>
</div><div><ul><li>Bachelor&rsquo;s degree in business, supply chain, hospitality, or a related field, or equivalent professional experience</li><li>Minimum of 5 years of purchasing, procurement, or supply chain experience, with a strong emphasis on food ordering</li><li>Demonstrated experience managing food vendors, order placement, delivery tracking, and issue resolution</li><li>Experience purchasing and tracking culinary equipment and smallwares</li><li>Proficiency with purchasing systems, spreadsheets, and tracking tools (strong Excel skills required)</li><li>Working knowledge of P-Card policies, purchase orders, and purchasing compliance requirements</li><li>Ability to analyze quotes, pricing, and vendor terms to support purchasing decisions</li><li>Strong organizational skills with the ability to manage multiple priorities and deadlines</li><li>Clear written and verbal communication skills for effective cross-department and vendor coordination</li></ul></div></div></div>
Apply to Bon Appetit today!
Bon Appetit is a member of Compass Group USA.
Click here to Learn More about the Compass Story
Associates at Bon Appetit are offered many fantastic benefits.<ul><li>
Medical</li><li>
Dental</li><li>
Vision</li><li>
Life Insurance/ AD</li><li>
Disability Insurance</li><li>
Retirement Plan</li><li>
Paid Time Off</li><li>
Holiday Time Off (varies by site/state)</li><li>
Associate Shopping Program</li><li>
Health and Wellness Programs</li><li>
Discount Marketplace</li><li>
Identity Theft Protection</li><li>
Pet Insurance</li><li>
Commuter Benefits</li><li>
Employee Assistance Program</li><li>
Flexible Spending Accounts (FSAs)</li><li>
Paid Parental Leave</li><li>
Personal Leave</li></ul>
Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information.
https://www.compass-usa.com/wp-content/uploads/2023/08/2023_WageTransparency_BAMCO.pdf
Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.
Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles&rsquo; Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.
Applications are accepted on an ongoing basis.
Bon Appetit maintains a drug-free workplace.
Req ID: 1509160
Bon Appetit
BRYAN GONI</div>

F&B Purchasing Manager

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