kitchen manager

KJ's Market

<div>Overview:
<div>
The Bluebird Kitchen Manager ensures the effective and profitable operations of the Bluebird Kitchen/Deli/Bakery department, including Guest experience, menu execution, and host and team development.</div><div></div><div> 
Come grow with grocery at Kj&rsquo;s Market! We&rsquo;re not like other grocery stores &ndash; We Create Smiles! Plus, we&rsquo;re family-owned and based in the Carolinas since 1922! Join us where you can create smiles, share your hometown pride, and grow in a fast-paced environment &ndash; We need YOU!</div><div></div><div> 
Benefits for Now and Your Future:</div><ul><li>
Weekly Pay</li><li>
Paid Time Off</li><li>
Medical, Dental, Vision</li><li>
Short &amp; Long-Term Disability</li><li>
Employee Assistance Program</li></ul><div>
RETIREMENT</div><ul><li>
100% Company Funded Pension</li><li>
401K</li></ul>
Responsibilities:
<div>
1. Ensure sanitation and physical and food safety standards are maintained (as measured through internal and external audits and expectations). 
2. Train, coach, develop, and provide feedback to Bluebird Kitchen/Deli/Bakery department hosts to achieve established performance standards. 
3. Train, coach, develop, and provide feedback to Assistant Manager roles within the Bluebird Kitchen/Deli/Bakery department to ensure consistent support and oversight of assigned areas during the Bluebird Kitchen Manager&rsquo;s absence or days off. 
4. Ensure kitchen hosts provide guests with the desired level of service consistent with our established Purpose, Priorities, and Service Standards. 
5. Collaborate with department managers and teams throughout the store to drive efficiency, reduce costs and increase gross profit. 
6. Ensure that department financials align with the established budget and meet the needs and demands of our guests, including food cost, shrink, gross profit, etc. 
7. Achieve budgeted sales, shrink, and profits for the Bluebird Kitchen/deli/bakery department. 
8. Monitor and manage inventory to ensure food quality and desired product, wrap, and supply levels. 
9. Execute company merchandising programs and weekly sales plans for the Bluebird Kitchen/deli/bakery department. 
10. Ensure the quality of the product for sale meets Floco Foods standards. 
11. Perform and ensure all brand elements and expectations are met and delivered, including but not limited to rituals and specific guest experiences. 
12. Perform product preparation, receiving, ordering, stocking, and guest service to achieve standards. 
13. Create department schedules to meet the needs of the business, balance the needs of our hosts, and meet labor budget and scheduling standards. 
14. Perform all other duties as assigned by management.</div> 
<div></div>
Qualifications:
<div>
1. Friendly, outgoing personality. 
2. Ability to work well with others. 
3. Ability to lift 25 lbs. consistently and 50 lbs. occasionally. 
4. Ability to read and understand information and direction. 
5. Knowledge of kitchen, deli, and bakery operations. 
6. Ability to supervise people, including training and development. 
7. Demonstrated ability and willingness to learn multiple tasks and technical requirements of the job. 
8. Effective communication, guest service, and selling skills. 
9. Must be at least 18 years old. 
10. Ability to bend, kneel and stand for extended periods. 
11. Ability to communicate effectively with Store Manager and Merchandiser. 
12. Ability to work well with computers. 
13. Food Safety Manager Certification.</div><div>
#Boost</div></div><div></div>

Bluebird Kitchen Manager

Hotel Equities

<div>Hotel Equities, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable Sous Chef for the Hilton Chicago/Oak Lawn Il. 
Job Purpose:
Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. 
Qualifications and Requirements:
High School diploma /Secondary qualification or equivalent.
Experience with Marriott, Hilton, IHG, Wyndham or Hyatt processes and standards.<ul><li>
Position is responsible for long and short term planning and day-to-day operations of the kitchen and related areas. Recommends menu and procedural changes. Recommends the budget and manages food and labor costs within approved budget constraints. Performs all essential functions while adhering to all SOP's and future food programs to ensure a consistent, quality product.</li><li>
Manage Human Resources in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate.</li><li>
Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.</li><li>
Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.</li><li>
Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.</li><li>
Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.</li><li>
Analyze Banquet Event Orders, plan and coordinate the functions with the catering staff to ensure events meet/exceed customer expectations.</li><li>
Monitor and control maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.</li><li>
Assist in the creation and planning of menus and implement changes to continue to attract business.</li><li>
Perform special projects and other responsibilities as assigned. Participate in task forces and committees as required.</li><li>
Prepare all food items according to standard recipes and as specified on guest check and following company and brand standards, to ensure consistency of product and achieve high guest satisfaction.</li><li>
Prepare daily requisitions for supplies and food items for production.</li><li>
Visually inspect, select, and use only food items of the highest standard in the preparation of all menu items.</li><li>
Check and control the proper storage of product and check portion control, to maintain qualify product.</li><li>
Keep all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations.</li><li>
Good working knowledge of accepted standards of sanitation.</li><li>
Knowledge of operating all kitchen equipment (stoves, ovens, broilers, slicers, steamers, kettles, etc)</li><li>
Must have knowledge of food and beverage preparation and service.</li><li>
Promptly report all maintenance issues</li><li>
Properly receive and store food and other deliveries</li><li>
Consult with upper kitchen management on a daily basis as well as with other departments that are directly related to the Food &amp; Beverage Department.</li><li>
Participate in long range planning.</li><li>
Participate, support and make recommendations for ongoing hotel programs with continues improvement in networking.</li><li>
Participate in physical inventories</li><li>
Guest Relations</li><li>
Be readily available/ approachable for all guests.</li><li>
Take proactive approaches when dealing with guest concerns. Follow property specific second effort and recovery plan.</li><li>
Extend professionalism and courtesy to guests at all times.</li><li>
Adhere to all applicable Company Standard Operating Procedures.</li><li>
Be an enthusiastic, helpful and positive member of the team</li><li>
Be professional, responsible and mature in conduct and behavior</li><li>
Be understanding of, encouraging to and friendly with all co-workers</li><li>
Be self-motivated and use time wisely</li><li>
Maintain open line of communications with each department</li><li>
Communicate pertinent information</li><li>
Respond positively to new ideas</li><li>
Openly accept critical/developmental feedback</li><li>
Maintain effective communication through the use of meetings, memorandums</li><li>
Be available to help other departments in emergency situations</li><li>
Perform other assignments as directed by supervisor.</li><li>
Adhere to all work rules, procedures and policies established by the company including, but not limited to those contained in the associate handbook.</li><li>
Safety and Security Skills</li><li>
Properly handle and account for keys</li><li>
Be knowledgeable of policies regarding emergency procedures, lost and found items and security concerns.</li></ul>
This job requires the ability to perform the following:<ul><li>
Must be able to speak, read, write and understand the primary language(s) used in the workplace.</li><li>
Must be able to read and write to facilitate the communication process.</li><li>
Requires good communication skills, both verbal and written.</li><li>
Must possess basic computational ability.</li><li>
Ability to read recipes and follow their instructions.</li><li>
Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.</li><li>
Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown same.</li><li>
Most work tasks are performed indoors. Temperature is moderate and controlled by hotel</li><li>
environmental systems; however, must be able to work in extreme temperatures like freezers (-10 degrees F) and kitchens (+110 degrees F), possible for one hour or more.</li><li>
Must be able to stand and exert well-paced mobility for up to 4 hours in length.</li><li>
Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slickers, buffalo chopper, grinders, mixers, and other kitchen related equipment.</li><li>
Ability to create, builds, handle, and dismantle displays up to 8 feet high, including ice carvings.</li><li>
The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.</li><li>
Must be able to exert well-paced ability in a limited space and to reach other locations of the hotel on a timely basis.</li><li>
Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis; must be able to stretch to fulfill cleaning/inspection tasks.</li><li>
Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.</li><li>
Must be able to lift trays of food or food items weighing p to 30 lbs. on a regular and continuing basis.</li><li>
 Must be able to push and pull carts and equipment weighing up to 250 lbs. regularly.</li><li>
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing,</li><li>
listening and hearing ability and visual acuity.</li><li>
Talking and hearing occur continuously in the process of communicating with guests, supervisors and co-workers.</li><li>
Vision occurs continuously with the most common visual functions being those of near vision and depth perception.</li><li>
 Requires manual dexterity to use and operate all necessary equipment.</li><li>
 Requires finger dexterity to be able to operate office equipment.</li><li>
 Ability to obtain and/or maintain any government required licenses, certificates or permits.</li></ul>
Other:<ul><li>
Being passionate about people and service.</li><li>
Strong communication skills are essential when interacting with guests and employees.</li><li>
Reading and writing abilities are used often when completing paperwork, logging issues/complaints/requests/ information updates, etc.</li><li>
Basic math skills are used frequently when handling cash or credit.</li><li>
Problem-solving, reasoning, motivating, and training abilities are often used.</li><li>
Have the ability to work a flexible schedule including nights, weekends and/or holidays</li></ul><ul><li> 
Salary-$60,000 to $65,000 depending on experience and qualifications. 
Insurance: Medical, dental, vision insurance available for full-time employees and their families; Short-term and Long-term Disability Insurance; Supplemental Life Insurance; and Flexible Savings Account
Retirement: After 6 months of employment, employees are eligible to enroll for 401k with up to a 5% company match
Paid Time Off: Vacation Time - 80 hours on your first 3 years of service;
Paid Holidays: New Year&rsquo;s Day, Memorial Day, Independence Day, Labor Day, Thanksgiving, and Christmas Day
Other benefits: Career Growth Opportunities/ Manager Training Program, Reduced Room Rates throughout the portfolio, Third Party Perks (Movie Tickets, Attractions, Other), Cell phone allowance, Access to our Talent team to help you reach your career goals.</li></ul></div>

Sous Chef-Hilton Chicago/Oak Lawn Il

Chili's Grill & Bar

<div>Like no place else. Fun. Fresh. Flavorful.
The ideal candidate believes in showing up on time for work, providing other employees with assistance in the kitchen as needed and following all sanitary and health-related protocols. If you&rsquo;ve ever dreamed of working as a Kitchen Manager or Prep Cook, this position might provide you with a great start.<h3 class="jobSectionHeader"> 
Essential Functions:</h3>
<ul><li>Provides guests and team members with clean sanitized and spot-free utensils plate-ware, glassware, and equipment.</li><li>
Sets up dish machine in the AM and closes down the dish machine in the PM according to proper procedures.</li><li>
Maintains daily cleanliness and maintenance of dish machine including performing daily &ldquo;Sparkle&rdquo; duties.</li><li>
Troubleshoots dishwasher machine malfunctions.</li><li>
Washes plate-ware, glassware, silverware and pots/pans and kitchen utensils adhering to sanitation and cleaning procedures.</li><li>
Keeps the kitchen clean by sweeping and mopping floors and emptying trash.</li><li>
Cleans and sanitizes throughout the shift.</li><li>
Completes assigned prep work and beautification duties.</li><li>
Performs shift change and/or opening or closing duties.</li><li>
Adheres to all company safety and sanitation policies and procedures.</li><li>
Assists other Team Members as needed or when business needs dictate.</li></ul><h3 class="jobSectionHeader"> 
</h3>
<h3 class="jobSectionHeader">Qualification Standards:</h3>
<ul><li>Stands 100% of shift.</li><li>
Lifts and carries up to 70lbs, up to 20 times per shift; places these items on high shelves and in walk-in freezer.</li><li>
Frequent bending and stooping.</li><li>
Works indoors 75%, outdoors 25%.</li><li>
Works frequently in damp, hot work environment.</li><li>
Frequently immerses hands in water.</li><li>
Frequently immerses hands in water diluted with chemical solutions.</li><li>
Frequently works with sharp knives and utensils.</li><li>
Frequently works with hot plates.</li><li>
Work a variable and flexible schedule which may include nights, weekends and holidays.</li></ul></div>

Dishwasher

Valentina's Pizzeria & Wine Bar

OverviewJoin our dynamic hospitality team as an Assistant Manager - Pizzeria, where your leadership and culinary expertise will drive exceptional guest experiences. In this energetic role, you will oversee daily restaurant operations, ensure food quality and safety standards are met, and motivate your team to deliver outstanding service. Your passion for food, management skills, and dedication to hospitality excellence will help create a lively and welcoming environment for both guests and staff. This paid position offers an exciting opportunity to develop your managerial skills while working in a fast-paced, customer-focused setting.Responsibilities<ul><li>Assist in managing daily restaurant operations, including shift scheduling, staff supervision, and ensuring smooth service flow.</li><li>Oversee food preparation processes to maintain high standards of quality, presentation, and safety compliance.</li><li>Utilize POS systems such as Toast POS for order processing, cash handling, and sales reconciliation.</li><li>Conduct staff training sessions on food safety, customer service, food handling, and operational procedures to foster a skilled team.</li><li>Monitor inventory control and food management practices to minimize waste and optimize stock levels.</li><li>Lead team meetings to communicate goals, provide feedback, and motivate staff for continuous improvement.</li><li>Support kitchen management by supervising food production, ensuring adherence to recipes and hygiene standards.</li><li>Handle customer inquiries or complaints promptly to ensure a positive dining experience.</li><li>Assist with budgeting, profit &amp; loss analysis, and cost control initiatives to maximize restaurant profitability.</li></ul>Experience<ul><li>Proven management experience in a restaurant or hospitality environment with a focus on food service management.</li><li>Extensive background in quick service &amp; fast food restaurant operations or casual dining settings.</li><li>Strong familiarity with POS systems such as Aloha POS and Micros POS; cash handling experience is essential.</li><li>Demonstrated supervisory experience with team management, training &amp; development, and interviewing skills.</li><li>Hands-on experience in food preparation, culinary techniques, kitchen management, and food safety protocols.</li><li>Background in managing hospitality teams within hotel or banquet settings is a plus.</li><li>Knowledge of inventory control, budgeting, profit &amp; loss analysis, and food industry standards.</li><li>Excellent communication skills with the ability to lead teams effectively in a fast-paced environment.</li></ul>Join us if you&rsquo;re passionate about delivering exceptional guest service through leadership in the vibrant world of hospitality!Pay: $40,000.00 - $75,000.00 per yearBenefits:<ul><li>401(k)</li><li>401(k) matching</li><li>Dental insurance</li><li>Employee discount</li><li>Health insurance</li><li>Paid time off</li><li>Paid training</li><li>Relocation assistance</li><li>Vision insurance</li></ul>People with a criminal record are encouraged to applyWork Location: In person

Assistant Manager - Restaurant

Winter Creek 19th Hole

Food &amp; Beverage Operations ManagerPosition SummaryThe Food &amp; Beverage Operations Manager is responsible for the overall leadership, management, and profitability of the 19th Hole restaurant and bar while delivering an exceptional experience for members, guests, and tournament participants. This position oversees all aspects of food and beverage operations, including front-of-house service, bar operations, kitchen collaboration, staffing, inventory management, purchasing, budgeting, special events, and daily operations.The Food &amp; Beverage Operations Manager provides leadership for both the front- and back-of-house teams, working closely with the kitchen to ensure exceptional food quality, efficient operations, and a seamless dining experience. This position promotes a culture of teamwork, accountability, and continuous improvement throughout the Food &amp; Beverage department.Essential ResponsibilitiesLeadership &amp; Operations<ul><li>Direct and oversee all daily restaurant, bar, and food service operations.</li><li>Provide leadership and supervision for both front-of-house and kitchen personnel.</li><li>Work collaboratively with the kitchen to ensure food quality, consistency, presentation, and timely service.</li><li>Recruit, hire, train, schedule, coach, and evaluate department team members.</li><li>Foster a positive, professional, and service-focused culture throughout the department.</li><li>Ensure consistent execution of Winter Creek's hospitality standards.</li></ul>Kitchen Collaboration<ul><li>Partner with the kitchen to develop seasonal menus, daily specials, and banquet offerings.</li><li>Coordinate staffing and daily operations between the dining room and kitchen.</li><li>Monitor ticket times and service flow to ensure an exceptional guest experience.</li><li>Assist in establishing food cost targets, portion controls, and inventory management.</li><li>Support kitchen leadership in maintaining cleanliness, food safety, and operational efficiency.</li><li>Promote strong communication between front-of-house and back-of-house teams.</li></ul>Financial Management<ul><li>Manage departmental budgets and operating expenses.</li><li>Monitor daily sales and financial performance.</li><li>Control labor costs through effective scheduling across both front- and back-of-house operations.</li><li>Monitor food and beverage costs and implement strategies to improve profitability.</li><li>Identify opportunities to increase revenue and enhance the overall dining experience.</li></ul>Events &amp; Club Functions<ul><li>Oversee all food and beverage service for golf tournaments, member events, banquets, weddings, and private functions.</li><li>Coordinate closely with golf operations and the kitchen to ensure successful execution of all events.</li><li>Assist in planning and promoting events designed to increase member participation and club revenue.</li></ul>Qualifications<ul><li>Minimum of 3&ndash;5 years of progressive food and beverage management experience, preferably within a private club, resort, or golf course environment.</li><li>Proven ability to lead both front-of-house and back-of-house teams in a fast-paced, service-driven setting.</li><li>ServSafe Food Manager Certification required (or obtained within 30&ndash;60 days of hire).</li><li>Valid alcohol server/seller certification (e.g., TIPS or state-required equivalent) required.</li><li>Working knowledge of POS systems, inventory/ordering platforms, and staff scheduling software.</li><li>Strong understanding of food and beverage cost controls, labor management, and P&amp;L accountability.</li><li>Experience planning and executing banquets, tournaments, or large-scale private events preferred.</li><li>Excellent communication, organizational, and conflict-resolution skills.</li><li>Ability to work a flexible schedule, including early mornings, evenings, weekends, and holidays based on club and tournament needs.</li></ul>Physical Requirements &amp; Work Conditions<ul><li>Ability to stand and walk for extended periods, up to a full shift.</li><li>Ability to lift and carry up to 25&ndash;50 lbs (kegs, cases, supplies, equipment).</li><li>Ability to work in varying environmental conditions, including kitchen heat, walk-in coolers/freezers, and outdoor beverage cart service in seasonal weather.</li><li>Ability to bend, reach, and perform repetitive motions related to food and beverage service.</li><li>Regular schedule includes nights, weekends, and holidays; hours may fluctuate seasonally based on club operations and golf season.</li><li>Must be able to respond quickly to operational needs across multiple areas of the club (dining room, bar, banquet space, golf course) during events.</li></ul>FLSA ClassificationExempt (Salaried)Reports ToGeneral ManagerSupervises<ul><li>Restaurant Supervisors</li><li>Kitchen Manager / Executive Chef (if applicable)</li><li>Line Cooks</li><li>Prep Cooks</li><li>Bartenders</li><li>Servers</li><li>Hosts/Hostesses</li><li>Food Runners</li><li>Beverage Cart Staff</li><li>Front-of-House Support Staff</li></ul>Work Location: In person

Food & Beverage Operations Manager

Ca Phin Coffee House

Job Title: Main Chef Department: Kitchen Location: Ca Phin Coffee House &ndash; JLT, Dubai Employment Type: Full-TimeAbout Ca PhinCa Phin Coffee House is the UAE's first Vietnamese specialty coffee house, serving authentic Vietnamese-inspired food alongside specialty coffee. We are looking for a passionate and experienced Main Chef to lead our kitchen, maintain consistency, and continue developing an exceptional food experience rooted in Vietnamese cuisine.Role OverviewThe Main Chef is responsible for overseeing all kitchen operations, ensuring consistent food quality, managing inventory, training kitchen staff, and maintaining the highest standards of food safety and cleanliness.The ideal candidate should have experience preparing Vietnamese cuisine, particularly B&aacute;nh M&igrave;, or possess a strong understanding of Vietnamese flavours, ingredients, and cooking techniques with the willingness to further develop these skills.Key ResponsibilitiesKitchen Operations<ul><li>Oversee the day-to-day operation of the kitchen.</li><li>Ensure all dishes are prepared consistently according to recipes and presentation standards.</li><li>Manage kitchen workflow during service while maintaining efficiency and quality.</li><li>Maintain food quality, portion control, and minimise waste.</li></ul>Vietnamese Cuisine<ul><li>Prepare authentic Vietnamese menu items, including B&aacute;nh M&igrave;, sauces, marinades, fillings, and traditional accompaniments.</li><li>Maintain consistency across all Vietnamese food offerings.</li><li>Continuously improve recipes while preserving authenticity.</li><li>Train kitchen staff on Vietnamese preparation methods and standards.</li></ul>Team Leadership<ul><li>Supervise, train, and motivate kitchen staff.</li><li>Delegate tasks effectively and monitor performance.</li><li>Foster a positive, respectful, and collaborative kitchen culture.</li><li>Support the professional development of junior chefs and kitchen helpers.</li></ul>Inventory &amp; Cost Control<ul><li>Monitor stock levels daily and forecast ordering requirements.</li><li>Place kitchen orders on time to ensure uninterrupted operations.</li><li>Reduce food waste through proper stock rotation (FIFO) and portion control.</li><li>Conduct regular stock counts and report variances.</li></ul>Hygiene &amp; Food Safety<ul><li>Ensure full compliance with Dubai Municipality food safety regulations.</li><li>Maintain HACCP standards and kitchen hygiene.</li><li>Ensure all food is correctly labelled, dated, and stored.</li><li>Lead daily, weekly, and deep-cleaning schedules.</li></ul>Menu Development<ul><li>Work with management to develop seasonal menus and limited-time offerings.</li><li>Suggest new Vietnamese-inspired dishes and improvements.</li><li>Participate in recipe testing and product development.</li></ul>Requirements<ul><li>Minimum 3&ndash;5 years of experience in a professional kitchen.</li><li>Previous experience as a Main Chef, Sous Chef, or Senior Chef preferred.</li><li>Experience preparing Vietnamese cuisine is highly preferred.</li><li>Must know how to prepare B&aacute;nh M&igrave; or demonstrate a strong understanding of Vietnamese food preparation and flavours.</li><li>Strong knowledge of food safety, HACCP, and kitchen operations.</li><li>Experience managing inventory, food costing, and kitchen ordering.</li><li>Leadership experience managing kitchen teams.</li><li>Ability to perform well under pressure in a fast-paced environment.</li></ul>Skills &amp; Qualities<ul><li>Strong leadership and communication skills.</li><li>Excellent organisational and time management abilities.</li><li>High attention to detail and consistency.</li><li>Proactive, solution-oriented mindset.</li><li>Passion for Vietnamese cuisine and hospitality.</li><li>Positive attitude with a willingness to teach and mentor others.</li></ul>Performance Expectations<ul><li>Deliver consistent, high-quality food every service.</li><li>Maintain excellent hygiene and municipality compliance standards.</li><li>Ensure kitchen stock is managed efficiently with minimal waste.</li><li>Lead and develop the kitchen team through training and support.</li><li>Contribute ideas for menu innovation while preserving the authenticity of Vietnamese cuisine.</li><li>Take ownership of kitchen operations and continuously improve efficiency, quality, and guest satisfaction.</li></ul>At Ca Phin Coffee House, we believe great food tells a story. We're looking for a Head Chef who shares our passion for authentic Vietnamese flavours, values teamwork, and is excited to grow with a young and ambitious brand.Pay: AED3,500.00 - AED3,800.00 per monthLanguage:<ul><li>English (Required)</li></ul>Work Location: In person

Main Chef

Career Land Center

<div><div>A 5-star luxury hotel in Kuwait is seeking an Assistant Hygiene Manager to support the culinary department in maintaining the highest standards of food safety and hygiene compliance across all kitchen and food service operations.
<h3 class="jobSectionHeader">Key Responsibilities
</h3><ul><li>Monitor and enforce food safety and hygiene standards across all kitchen areas
</li><li>Conduct regular hygiene audits and inspections
</li><li>Ensure compliance with local health regulations and international food safety standards (e.g., HACCP)
</li><li>Train and coach culinary staff on hygiene practices and protocols
</li><li>Maintain accurate hygiene and safety documentation and records
</li><li>Investigate and address hygiene-related incidents or non-compliance
</li><li>Support the Hygiene Manager in continuous improvement of food safety systems
</li></ul><h3 class="jobSectionHeader">Requirements
</h3><ul><li>Must have relevant experience in food safety/hygiene management within a hotel or large-scale culinary operation
</li><li>Strong knowledge of food safety standards and regulations
</li><li>Excellent attention to detail and organizational skills
</li></ul><h3 class="jobSectionHeader">Benefits
</h3><ul><li>Furnished shared accommodation (rent and limited utilities included)
</li><li>Airline ticket allowance every 24 months of service
</li><li>30 days' annual vacation as per Kuwait Labour Law
</li><li>Arabic language allowance for eligible work days
</li><li>Local government medical insurance and workmen's compensation
</li><li>Duty meals provided
</li><li>Complimentary nights at partner hotels within the group after 90 days of service
</li><li>Fitness centre and sports facilities available at staff accommodation
</li><li>End-of-service gratuity as per Kuwait Labour Law
</li><li>Uniform laundry and dry cleaning provided
</li><li>Overtime compensated in hours
</li><li>50% discount on F&amp;B at select outlets (with prior booking)
</li><li>No probation period for internal transfers within the hotel group; 3 months for external hires
</li><li>15 public holidays per year
</li><li>Monthly service charge distribution based on days worked
</li><li>Sick leave after 90 days of employment (tiered pay schedule)
</li><li>3 months' termination notice (or pay in lieu)
</li><li>48-hour work week with 2 days off per week
</li><li>Annual salary review in line with hotel policy</li></ul></div></div>

Assistant Hygiene Manager / Kuwait

Search 4933+ Kitchen manager jobs near you this August. New roles added regularly across leading industries. Apply today.