food operations manager

Lifepoint Health®

<div>
 
 
 Facility: Baptist Health Rehabilitation Hospital
 
 
 
 
 Schedule: Full Time
 
 
 
 Join us in opening Baptist Health Rehabilitation Hospital, a brand-new 64 bed inpatient rehabilitation facility (IRF) opening its doors in 2026.
 
 
 
 
 
 
 Your experience matters
 
 
 
 Baptist Health Rehabilitation Hospital is part of Lifepoint Health, a diversified healthcare delivery network with facilities coast to coast. We are driven by a profound commitment to prioritize your well-being so you can provide exceptional care to others. By
 
 
 joining our team, you&rsquo;re embracing a vital mission dedicated to
 
 making communities healthier &reg;
 
 . Join us on this meaningful journey where your skills, compassion and dedication will make a remarkable difference in the lives of those we serve.
 
 
 
 
 
 
 How you&rsquo;ll Contribute
 
 
 
 The Food Services Manager oversees all operations of the Nutritional Services Department, ensuring high‑quality food service for patients, visitors, and staff. Responsibilities include directing menu planning, food preparation, purchasing, sanitation, and safety standards. The role manages staffing, budgeting, and departmental training, while supporting interdepartmental collaboration and leading or participating in quality improvement initiatives.
 
 <ul>
 <li>
 Determines quality and quantity of food, plans and prepares master menus, supervises the planning of menus for therapeutic diets and controls food costs.
 </li>
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 Supervises food production and service programs, as well as managing departmental personnel involved.
 </li>
 <li>
 Ensures food preparation for optimal nutrition (including attention to various age groups of patients) and economic handling of food, as well as efficient usage of time.
 </li>
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 Plans menus, purchases food, and assigns duties for special functions, such as medical staff meetings, board meetings, recognition dinners, and other related hospital functions.
 </li>
 <li>
 Checks food for flavor, temperature, and appearance on a regular basis.
 </li>
 <li>
 Confers with other departments, such as the medical and nursing staff, regarding the technical and administrative aspects of dietetic service.
 </li>
 </ul>
 
 
 
 
 
 Why join us
 
 
 
 We believe that investing in our employees is the first step to providing excellent patient care. In addition to your base compensation, this position also offers:
 
 <ul>
 <li>
 
 Comprehensive Benefits
 
 : Multiple levels of medical, dental and vision coverage for full-time and part-time employees.
 </li>
 <li>
 
 Financial Protection &amp; PTO
 
 : Life, accident, critical illness, hospital indemnity insurance, short- and long-term disability, paid family leave and paid time off.
 </li>
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 Financial &amp; Career Growth
 
 : Higher education and certification tuition assistance, loan assistance and 401(k) retirement package and company match.
 </li>
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 Employee Well-being
 
 : Mental, physical, and financial wellness programs (free gym memberships, virtual care appointments, mental health services and discount programs).
 </li>
 <li>
 
 Professional Development
 
 : Ongoing learning and career advancement opportunities.
 </li>
 <li>
 
 Opening a Brand-New Hospital
 
 : Join a team of accomplished leaders to open a brand-new hospital, built from the ground up with cutting edge technology.
 </li>
 </ul>
 
 
 
 
 
 What we&rsquo;re looking for
 
 
 
 Applicants should possess the following qualifications and skills:
 
 <ul>
 <li>
 Associates degree in Dietetics or Bachelor&rsquo;s degree in course work approved by the Commission on Accreditation for Dietetics Education (CADE) of the American Dietetic Association (ADA) preferred, but not required.
 </li>
 <li>
 Food Service Manager Certification/License if required by state.
 </li>
 <li>
 SERV SAFE Certified
 </li>
 <li>
 Registered Nutrition and Dietetics Technician (NDTR), Dietetic Technician (DTR), or Registered Dietician (RD) highly preferred.
 </li>
 <li>
 Experience in managing food services in a healthcare facility, preferably acute care or skilled nursing, highly preferred.
 </li>
 </ul>
 
 
 
 
 
 EEOC Statement
 
 
 
 Baptist Health Rehabilitation Hospital is an Equal Opportunity Employer. Baptist Health Rehabilitation Hospital is committed to Equal Employment Opportunity for all applicants and employees and complies with all applicable laws prohibiting discrimination and harassment in employment.
 
 
 
 
 
 
 About Us
 
 
 
 Lifepoint Health is a leader in community-based care and driven by a mission of Making Communities Healthier. Our diversified healthcare delivery network spans 29 states and includes 63 community hospital campuses, 32 rehabilitation and behavioral health hospitals, and more than 170 additional sites of care across the healthcare continuum, such as acute rehabilitation units, outpatient centers and post-acute care facilities. We believe that success is achieved through talented people. We want to create places where employees want to work, with opportunities to pursue meaningful and satisfying careers that truly make a difference in communities across the country.
 
</div>

Food Service Manager

Love’s Travel Stops

<div>Benefits: $17.16 - $23.17 /per hour * Fuel Your Growth with Love's - company funded tuition assistance * Paid Time Off * Flexible Scheduling * 401(k) &ndash; 100% match up to 5% * Medical/Dental/Vision Insurance after 30-days * Competitive Pay * Career Development * Quarterly Bonus Program * Profit-Sharing Opportunity * Hiring Immediately 
Welcome to Love&rsquo;s!
At Love&rsquo;s, Fresh Food Managers play a key role in ensuring the smooth and efficient operation of our fresh kitchen. Fresh Food Managers will be leading the staff in managing processes to enhance sales and customer satisfaction. With opportunity as our greatest benefit and a dynamic team environment, this role is ideal for individuals passionate about the food industry and ready to make a difference. 
Job Functions:<ul><li>Ensure a safe, clean, and well-maintained kitchen, along with adherence to proper food safety procedures.</li><li>Drive sales of products and services through efficient ordering, stocking, inventory management, and food preparation.</li><li>Oversee proper task execution and completion, maintain schedule integrity, and complete daily, weekly, and monthly reporting.</li><li>Work alongside team members to prepare and package products in a timely manner to maximize customer service expectations.</li><li>Understand financial reporting, which includes profit and loss statements to affect business changes and capitalize on opportunities.</li><li>Collaborate with leadership in the efforts of talent acquisition.</li></ul>
Requirements:<ul><li>1+ years food management experience.</li><li>1+ years affecting and deciphering budgets and P&amp;L statements.</li><li>1+ years supervising and training 5 or more employees.</li><li>Ability to successfully complete a pre-employment drug screen and background check. Additional screening may include a motor vehicle check and/or DOT Physical.</li></ul> 
Skills and Demands:<ul><li>Excellent communication and interpersonal skills with a customer satisfaction focus.</li><li>Strong organizational and multitasking abilities with attention to detail.</li><li>Ability to navigate various computer programs, systems, and technology tools as part of daily operations.</li><li>Must be able to talk, hear, move around, lift up to 50 pounds, and see clearly to perform job duties.</li></ul>
Our Culture: 
Fueling customers' journeys since 1964, innovation leads the way for this family-owned and operated business headquartered in Oklahoma City. With nearly 40,000 team members, travel stops are the core business along with products and services that provide value for professional drivers, fleets, traveling public, RVers, alternative energy and wholesale fuel customers. Giving back to communities and an inclusive workplace are hallmarks of the award-winning culture. 
Love's is an Equal Opportunity Employer. Veterans encouraged to apply.</div>

Fresh Food Manager - Retail

Snoonu

<div>
 
 🚀 Welcome to Your Next Adventure!
 
 
 
 We are looking for a Deputy Director &ndash; Food Operations to fully own the operational performance of our Food vertical.
 
 
 This is a standalone, high-impact role focused on execution, optimization, and profitability. You will work directly with the COO to translate strategy into disciplined operational outcomes. Food is a high-frequency, high-pressure business &mdash; it demands precision, speed, and strong judgment under constant movement.
 
 
 You will be responsible for the operational engine of the Food vertical: vendor performance, delivery efficiency, cost structures, contribution margins, and overall vertical performance health. Every operational lever that impacts reliability, scalability, and profitability will sit under your direct ownership.
 
 
 This is not a coordination role. It is a performance role.
 
 
 
 🛠 What You&rsquo;ll Get Your Hands On
 
 
 
 <ul>
 <li>
 Operational Strategy &amp; Execution
 </li>
 <li>
 Partner closely with the COO to define and execute the Food operations roadmap.
 </li>
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 Convert strategic priorities into measurable KPIs and execution plans.
 </li>
 <li>
 Ensure sustainable order growth while protecting contribution margins and operational stability.
 </li>
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 Drive operational readiness for expansions, new initiatives, and structural improvements across the vertical.
 </li>
 <li>
 Food Vertical Performance &amp; Unit Economics
 </li>
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 Own the core performance metrics of the Food vertical including fulfillment rate, SLA adherence, cancellation rate, delivery time, cost per order, rider productivity, and customer satisfaction.
 </li>
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 Continuously optimize supply-demand balance in dense operating environments.
 </li>
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 Refine incentive structures for riders and restaurant partners with a clear understanding of their economic impact.
 </li>
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 Work closely with Finance to model profitability scenarios and implement cost control initiatives.
 </li>
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 You should deeply understand how prep time affects dispatch logic, how batching impacts utilization, and how operational mechanics influence margin.
 </li>
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 Process Optimization &amp; Scalability
 </li>
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 Identify inefficiencies across the Food operational lifecycle and eliminate them through structured, data-driven problem solving. Standardize SOPs and improve operational consistency.
 </li>
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 Collaborate with Product and Tech to automate manual workflows and enhance dispatch, batching, and visibility tools.
 </li>
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 Lead root cause analysis for service failures and implement corrective action frameworks that prevent recurrence.
 </li>
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 Restaurant Operations &amp; Partner Success
 </li>
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 Monitor and improve restaurant operational metrics including prep time accuracy, acceptance rates, SLA compliance, and order quality.
 </li>
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 Work closely with Commercial to ensure operational feasibility during onboarding and scaling.
 </li>
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 Reduce friction between restaurants and logistics by introducing structured performance frameworks and clear accountability mechanisms.
 </li>
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 Analytics &amp; Performance Discipline
 </li>
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 Lead weekly and monthly performance reviews backed by data and actionable insights.
 </li>
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 Build and refine dashboards, reporting structures, and performance scorecards that directly influence operational decisions.
 </li>
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 Leverage demand forecasting, cohort analysis, and behavioural data to identify growth and efficiency levers. When metrics shift, you understand why &mdash; and you act decisively.
 
 
 </li>
 </ul>
 
 🧙&zwj;&male;️ The Magic You Bring
 
 
 
 <ul>
 <li>
 10+ years of operational experience, with at least 5&ndash;7 years in food delivery, high-frequency platforms, or tech-enabled logistics environments.
 </li>
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 Experience in dense, highly competitive markets is essential.
 </li>
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 Background in logistics, food operations, commercial strategy, or product operations within leading global platforms is strongly preferred. You must understand supply-demand balance, incentive systems, batching logic, dispatch optimization, and unit economics at a structural level.
 </li>
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 Strong analytical capability is mandatory. Exposure to BI tools, SQL, and performance dashboarding is expected. MBA or equivalent advanced degree is a plus.
 </li>
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 Beyond experience, we are looking for high cognitive ability, emotional resilience, and the ability to operate under sustained pressure. This role requires someone who takes ownership, makes tough decisions quickly, and executes without waiting for direction.
 
 
 </li>
 </ul>
 
 Inside Snoonu&rsquo;s Universe
 
 
 
 Snoonu is Qatar&rsquo;s homegrown Super App, reinventing daily life with blazing-fast delivery, shopping, and more &ndash; all in one place. Powered by tech, driven by a global team, and obsessed with making life easier.
 
 
 
 The Dream We&rsquo;re Chasing
 
 
 
 To be the first Qatari Ultra App that propels the region and its community through innovation and technology. We have global ambitions where what we do surpasses norms and limitations every time.
 
 
 
 The Quest We&rsquo;re On
 
 
 
 To radically transform how people live by leveraging technology to connect them with endless possibilities.
 
 
 
 Our Everyday Superpowers
 
 
 
 
 👥 Be Customer Obsessed
 
 : &ldquo;Focus on the customer and all else will follow.&rdquo;
 
 
 
 💪 Act with Integrity:
 
 &ldquo;We are honest, ethical, and trustworthy in everything we do.&rdquo;
 
 
 
 🧪 Be Curious and Creative:
 
 &ldquo;We constantly innovate and create solutions to bring a lasting positive impact.&rdquo;
 
 
 
 🏅Lead by Example and Take Ownership:
 
 &ldquo;Be the change you want to see and take ownership.&rdquo;
 
 
 
 🚀 Work Smart and Deliver Results
 
 : &ldquo;You can do more by doing less, better, and faster.&rdquo;
 
 
 
 👨&zwj;💼 It's All About People:
 
 &ldquo;Be a team player; together we are stronger.&rdquo;
 
 
 
 Perks &amp; Worklife Magic At Snoonu
 
 
 
 
 🌐 Global Vibes
 
 &ndash; Collaborate with a worldwide crew.
 
 
 
 🧠 Brain Boosters
 
 &ndash; Learning budgets, access to courses, and tools for your growth.
 
 
 🚒
 
 Builder&rsquo;s Playground
 
 &ndash; Own your tasks, own your path! We&rsquo;re big on autonomy.
 
 
 🏝️
 
 Flexible Time Off
 
 &ndash; We take recharging seriously. Generous leave and wellness policies.
 
 
 🛠️
 
 Agile Everything
 
 &ndash; Scrum isn&rsquo;t a buzzword here. It&rsquo;s how we roll, from product to ops.
 
 
 
 Great Place to Work&reg; Certified
 
 
 
 We&rsquo;re certified as a Great Place to Work&reg;, a recognition that celebrates a culture we&rsquo;ve built together where people come first, always. This certification reflects our commitment to creating a workplace where everyone feels valued, empowered, and inspired to do their best work.
 
 
 
 Certified for Excellence
 
 
 
 Our ISO 9001:2015 and ISO 45001:2018 certifications demonstrate our dedication to world-class quality and a safe, supportive workplace, reinforcing our promise to deliver exceptional service while prioritizing the wellbeing of our people.
 
 
 
 Beyond the Code: Giving Back Matters
 
 
 
 We don&rsquo;t just build apps. We&rsquo;re committed to doing business sustainably and giving back to the community that fuels us. From eco-conscious practices to CSR projects, we&rsquo;re always finding ways to do better&mdash;and we invite you to be a part of that mission.
 
 
 
 Diversity Isn&rsquo;t Just a Buzzword
 
 
 
 At Snoonu, fairness and inclusion are the foundation of everything we do. We&rsquo;re proud to be an equal opportunity workplace that welcomes people from every walk of life. Be bold. Be you. Thrive here.
 
 
 
 Let&rsquo;s Build the Future Together
 
 
 
 Apply now to join a team where your contributions spark a change and your voice is heard. Let&rsquo;s make some magic together.
 
 
 Stay in the loop&mdash;connect with us on LinkedIn!
</div>

Deputy Director – Food Operations

Alira

Alira is a premium dining destination in New Cairo offering a refined international culinary experience in an elegant atmosphere. We are seeking a highly organized and experienced Restaurant Operations Manager to oversee daily operations and ensure exceptional guest satisfaction.Job SummaryThe Restaurant Operations Manager will be responsible for managing the day-to-day operations of the restaurant, supervising staff, improving service quality, controlling costs, and ensuring smooth coordination between front-of-house and back-of-house teams.Key Responsibilities<ul><li>Oversee daily restaurant operations to ensure efficiency and excellence in service.</li><li>Manage and supervise front-of-house and back-of-house teams.</li><li>Monitor staff scheduling, attendance, and performance.</li><li>Ensure high standards of customer service and guest satisfaction.</li><li>Coordinate with kitchen, purchasing, and inventory departments.</li><li>Control operational costs, waste, and stock usage.</li><li>Develop and implement SOPs and workflow systems.</li><li>Train staff on service standards and company policies.</li><li>Handle customer complaints professionally and resolve issues promptly.</li><li>Monitor restaurant cleanliness, hygiene, and safety compliance.</li><li>Analyze sales reports and suggest operational improvements.</li><li>Support business growth initiatives, events, and promotions.</li></ul>Requirements<ul><li>Minimum 3&ndash;5 years experience in restaurant or hospitality operations management.</li><li>Strong leadership and team management skills.</li><li>Experience in premium dining / upscale restaurant operations preferred.</li><li>Excellent communication and problem-solving abilities.</li><li>Ability to work under pressure in a fast-paced environment.</li><li>Strong knowledge of restaurant systems, inventory, and cost control.</li><li>Fluent in Arabic and good English communication skills.</li></ul>Preferred Qualifications<ul><li>Hospitality or Business Administration degree preferred.</li><li>Experience with POS systems and restaurant reporting tools.</li></ul>What We Offer<ul><li>Competitive salary package</li><li>Career growth opportunities</li><li>Dynamic and upscale working environment</li><li>Opportunity to grow with a premium hospitality brand</li></ul>Apply NowIf you are passionate about hospitality excellence and leadership, we would love to hear from you.Apply through Indeed or send your CV to: info@aliraexperience.comJob Type: Full-timeWork Location: In person

Restaurant operations manager

Venus Group

Job description:We are looking for a Food Service Sales Executive (FMCG) to manage B2B sales within the HORECA sector, including Hotels, Restaurants, Caf&eacute;s, Bakeries, Caterers, and Food Distributors.The ideal candidate should have experience in FMCG food products, strong relationship-building skills, and a passion for market expansion.Key Responsibilities<ul><li>Conduct market visits to Hotels, Restaurants, Caf&eacute;s (HORECA).</li><li>Promote and sell FMCG food products to chefs, purchase heads, and management.</li><li>Perform product demonstrations, menu tasting &amp; sampling at customer sites.</li><li>Identify new business opportunities and generate leads.</li><li>Negotiate pricing, terms, and contracts with customers.</li><li>Achieve assigned monthly sales targets &amp; KPIs.</li><li>Maintain daily sales reports, customer feedback, and forecasting.</li><li>Coordinate closely with logistics for order delivery &amp; complaints handling.</li></ul>Requirements<ul><li>1&ndash;3 years experience in Food Service, HORECA, or FMCG Sales.</li><li>Existing relationships with Hotels, Restaurants, Caf&eacute;s &amp; Caterers will be preferred.</li><li>Strong presentation, negotiation &amp; customer handling skills.</li><li>Must be target-oriented &amp; proactive.</li><li>Should be comfortable with market visits and B2B customer interaction.</li><li>Education preference: Business, Marketing, Food Technology, Culinary, or related</li></ul>Location: Multan PakistanJob Type: Full-timePay: Rs50,000.00 - Rs80,000.00 per monthEducation:<ul><li>Intermediate (Preferred)</li></ul>Work Location: In person

Food Service Executive (FMCG)

Flat White Specialty Coffee

<div>
 
 We Are Hiring &ndash;
 
 Central Kitchen Facility Operations Manager
 
 
 
 
 
 
 We are seeking an experienced and highly organized Central Kitchen Facility Operations Manager to oversee our food production facility and large-scale kitchen operations in Qatar.
 
 
 The ideal candidate should have strong operational expertise in food production, catering, warehouse management, and logistics coordination within a fast-paced hospitality or food manufacturing environment.
 
 
 
 
 
 
 Key Requirements:
 
 
 
 &bull; Proven experience working within professional kitchens and food production environments
 
 
 &bull; Strong background in managing large-scale production kitchens and catering operations
 
 
 &bull; Experience overseeing a Central Kitchen / Food Production Facility
 
 
 &bull; Knowledge of food safety, HACCP, hygiene, and operational compliance standards
 
 
 &bull; Hands-on experience in warehouse operations, inventory control, issuing &amp; receiving procedures
 
 
 &bull; Strong understanding of logistics coordination and supply chain flow between production and outlets
 
 
 &bull; Ability to manage manpower planning, production scheduling, and operational efficiency
 
 
 &bull; Experience handling procurement coordination, stock management &amp; wastage control
 
 
 &bull; Strong leadership and team management skills
 
 
 
 
 
 
 Key Responsibilities:
 
 
 
 &bull; Oversee day-to-day operations of the Central Kitchen facility
 
 
 &bull; Ensure smooth production planning, food quality, and timely dispatch operations
 
 
 &bull; Manage warehouse inventory, receiving, issuing, and logistics movement
 
 
 &bull; Coordinate with restaurant operations and other departments for operational requirements
 
 
 &bull; Drive operational efficiency, process improvement, and cost control initiatives
 
 
 &bull; Maintain high food safety and hygiene standards across the facility
 
</div>

Central Kitchen Facility Operations Manager

The Station Inn Bed & Breakfast

Position: Head CookPosition Classification: Hourly, $14/hourHours: Thursday-Saturday 3:30pm-11:30pm + 3-6 hours of flex prep, see belowDate: June 2026The Property Open since 1993, The Station Inn B&amp;B has provided comfortable lodging and tasty breakfasts to rail enthusiasts from all over the world. Situated 150 feet from the busy Norfolk Southern main line, guests relax on our front porch to take in the rail action. History buffs and railfans alike visit this area to explore the famous Horseshoe Curve, the Gallitzin Tunnels, and the Altoona area. We aim to provide a homestyle, comfortable experience for all of our guests. The inn has 12 rooms that sleep up to about 35 people in total.Opening to the public after a 20-year hiatus, the beloved Yard Office Lounge is located in the basement of the Inn. There, we offer classic cocktails, small plates, and sweets in a laid-back relaxing atmosphere in our 1905 speakeasy-style bar &amp; lounge area that complements the &quot;feel&quot; and decor of The Inn. Yard Office's original Men's Bar looks today much as it did in 1904 when it opened. Its ornate ceiling, tile floor and mirrored cherry backbar are a delight to the eye.Our vision is to create a destination that seamlessly complements the Inn's existing ambiance, offering both our overnight guests and the local community a unique, quirky, and slightly elevated experience focused on crafted cocktails and a menu of shareable plates and desserts. We are intentionally aiming to be a destination for early evening enjoyment and nightcaps, rather than a late-night bar or full-service restaurant.Planned public operating hours are planned to be Thursday, Friday, and Saturday evenings from 5:00 PM to 10:00 PM. Over time, we will re-evaluate our opening hours, and consider additional hours such as Sunday Brunch or Wednesday nights.Service Philosophy Our Inn is somewhat of a hybrid of a train station, a hunting cabin, and your grandparents' house when you were a kid. We are a quirky, eccentric, and thoroughly comfortable haven where the charm is in the details&mdash;and the simplicity of our service. We stick with our menus, schedules, and routines. We incorporate new ideas thoughtfully and slowly. This consistent approach allows our team to avoid the complexity of bespoke requests* and instead dedicate their full energy to creating a warm, convivial, unpretentious atmosphere that feels like coming home. We handle essential food allergies with care but stay true to our menu and schedule, ensuring every guest enjoys the signature Station Inn experience.*Except cocktails. Those can be bespoke!Position Objective We are seeking a self-motivated, friendly, and personable candidate to serve as our Head Cook, supporting the Kitchen Manager in the back-of-house and providing reliable coverage for the kitchen.Positivity, honesty, and integrity are essential attributes of our team and set examples for all staff and their behavior. Professional appearance and behavior is always required when guests are on the property.Position Summary The Head Cook reports to the Bar Manager and takes day-to-day food direction from the Kitchen Manager. This role assists the Kitchen Manager&mdash;currently the sole back-of-house team member&mdash;with the successful execution of our limited small plates and dessert menu, and serves as the primary backup and coverage for the Kitchen Manager when they are unavailable. Like the Kitchen Manager, this role prioritizes food safety, recipe adherence, cost control, and efficient BOH operations, including a significant share of the dishwashing duties. When covering for the Kitchen Manager, the Head Cook independently runs the kitchen to the same standards.Time Commitment The Lounge's regular hours are Thursday, Friday, and Saturday 5pm to 10pm. The typical work schedule is Thursday-Saturday 3:30pm-11:30pm with 3-6 hours of additional prep time required weekly. This prep time will be scheduled weekly at the Bar Manager's discretion.Primary Duties and ResponsibilitiesFood PrepDaily Operations<ul><li>Under the direction of the Kitchen Manager, execute all BOH prep tasks (e.g., dish portioning, sauce batching, scheduling prep time as needed.)</li><li>Prepare, plate, and expedite all food menu items to established specifications and quality standards during service (5 PM &ndash; 10 PM). Maintain portion control and waste tracking to ensure each plate uses exact, predetermined amounts of ingredients.</li><li>Call plates as they are ready and organize tickets.</li><li>When serving as backup for the Kitchen Manager, independently execute all of the above food prep, plating, and expediting duties to the same specifications and quality standards.</li><li>In consultation with the Kitchen Manager and Bar Manager, adjust methods based on specific guest comments or requests (e.g., &quot;The Flatbread was too salty&quot; or &quot;it took too long to receive my meal&quot;)</li></ul>Weekly Operations<ul><li>Assist the Kitchen Manager with weekly food inventory counts, tracking daily waste/spoilage, and maintaining strict portion control (to meet target food costs)</li><li>Assist the Kitchen Manager with drafting the weekly food order for General Manager and Owner approval.</li><li>Receive and check food deliveries as needed, verifying invoice accuracy, and storing products immediately using FIFO standards.</li><li>Adjust recipes and workflow, as directed by the Kitchen Manager, to improve speed and accuracy of each dish.</li></ul>As needed<ul><li>Assist Bartender with cutting garnishes, making syrups, juicing citrus, etc.</li><li>Collaborate with team on research and development of new menu concepts and workflow improvements.</li><li>Assist the Kitchen Manager and Bar Manager, as needed, with training staff on basic food preparation and service standards and logging guest comments and requests.</li></ul>Maintenance and AdministrationDaily Operations<ul><li>Share responsibility with the Kitchen Manager for operating the dish washing station, dishwashing during peak rushes to clean plates rapidly, final cleanup of dishwashing station, and washing all BOH equipment.</li><li>Kitchen cleaning tasks that cannot be done during service.</li><li>When covering for the Kitchen Manager, assume primary responsibility for the dishwashing station and BOH cleanup.</li></ul>Weekly Operations<ul><li>Assist the Kitchen Manager in ensuring the kitchen and all kitchen equipment are clean and properly maintained (e.g., thermometers are calibrated, oven is clean, refrigerator is clean, etc.).</li><li>Assist with kitchen deep cleaning weekly.</li><li>Submit requests for cleaning and kitchen equipment and supplies to the Kitchen Manager and Bar Manager.</li></ul>As needed<ul><li>Assist the Kitchen Manager with ensuring all BOH fire safety logs are current.</li><li>Assist Bartender with the quick-turnaround washing of essential barware (coupes, rocks glasses), breakdown and deep cleaning of the bar station nightly.</li><li>Assist the Bar Manager with ensuring all restaurant interior and exterior spaces are in good working order (e.g., property's facilities, porches, parking areas, and sidewalks are kept clean, neat, and free of debris, and that garbage/trash is regularly and properly disposed of). Report facility needs to the Bar Manager.</li></ul>Position Requirement<ul><li>Minimum 1-2 years of cooking or high-volume food prep experience (commercial kitchen experience preferred).</li><li>Knowledge of proper food handling, storage, and safety protocols (Food Handler certification is a plus).</li><li>Ability to work efficiently in a small space, manage the dishwashing station, and prioritize tasks during peak service.</li><li>Ability to work independently and run the kitchen to standard when covering for the Kitchen Manager.</li><li>Reliable and punctual attendance for all shifts.</li><li>Exceptional customer service and communication skills.</li><li>Food safety certifications preferred, but training will be provided as needed.</li></ul>Compensation and Incentives The Head Cook will be paid an hourly wage of $14/hour for up to 31 hours/week. Pay periods are weekly, with checks distributed on or as close to each Monday as possible.Time Off The Head Cook will coordinate scheduling needs with the Bar Manager. Both the Inn and the Lounge are closed for the weeks of Thanksgiving and Christmas/New Years during which times staff will enjoy unpaid time off.Pay: $14.00 per hourExpected hours: No more than 31.0 per weekWork Location: In person

Head Cook - Yard Office Lounge

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