kitchen manager

Opaa Food Management, Inc.

<div><h3 class="jobSectionHeader"><b>Position Summary</b></h3><p>
The Kitchen Manager is responsible for directing the day-to-day operation of the kitchen to ensure Opaa! standards are met and maintained, and the kitchen is compliant with all safety and health regulations.</p><p></p><p><br>
Opaa! Food Management, Inc. operates across 10 states. Our pay rates vary depending on state and position. <b>Please apply, and a Hiring Manager will discuss pay with you in more detail.</b></p><p></p><h3 class="jobSectionHeader"><b><br>
Functions of the Job</b></h3><h4 class="jobSectionHeader"><b>
Essential Functions Production</b></h4><ul><li>
Monitor food and food preparation to maintain quality standards for preparation, presentation, and sanitation.</li><li>
Promote customer service by investigating and resolving food quality and service complaints.</li><li>
Coordinate the preparation and daily transportation of meals going to all satellite buildings, where applicable.</li></ul><h4 class="jobSectionHeader"><b>
Supervisory</b></h4><ul><li>
Conduct daily safety and production meeting with kitchen staff.</li><li>
Demonstrate and promote Opaas Core Values of Act in the Best Interest of the Students, Schools, and Communities We Serve, Be Honest, Have a Passion to Serve Others, and Commit to Continuous Improvement. Report concerns to the DNS immediately.</li><li>
Supervise kitchen staff in all areas of production. Delegate workflow and inform DNS immediately of any personnel issues.</li><li>
Train, cross-train and certify all kitchen job stations. Be prepared to perform any kitchen function, as required.</li><li>
Ensure overall cleanliness and organization of the kitchen and storage areas.</li></ul><h4 class="jobSectionHeader"><b>
Compliance</b></h4><ul><li>
Maintain compliance with Opaa! recipes and menu plans. Obtain approval for menu changes from the DNS at least 24 hours in advance.</li><li>
Maintain strict compliance with the Opaa! Food Management, Inc. Timekeeping Policy. Report discrepancies to DNS immediately.</li><li>
Submit all hours worked by clocking in and out in ADP or by submitting an edit sheet for any missing time.</li><li>
Maintain compliance with all HACCP processes and procedures.</li><li>
Maintain compliance with HHFKA and CACFP Meal Patterns.</li><li>
Maintain compliance with all Opaa! safety processes and procedures, worker and health safety regulations, and State and Local Health Department requirements. Report unsafe working conditions and safety incidents in a timely manner.</li></ul><h4 class="jobSectionHeader"><b>
Administrative</b></h4><ul><li>
Coordinate and submit food and supply orders to Boss.</li><li>
Ensure production records are complete and accurate daily, per student grade groups.</li><li>
Oversee, take commercial/commodity physical inventory count, and input into Boss. Ensure First In First Out (FIFO) standards in storage.</li><li>
Ensure all product is properly received, counted, and discrepancies from the vendor invoice are noted on the receiving document. The invoice to be approved the day it is received.</li><li>
Enter participation counts into Boss daily.</li><li>
Ensure accurate and timely completion of all required logs.</li><li>
Perform daily tray counts and reconcile them with the district report. Ensure all meals are reimbursable.</li><li>
Maintain open lines of communication with the building principal. Conduct a weekly update meeting.</li><li>
Conduct Daily Dish meetings. Organize and use the production board to plan and monitor the flow of service.</li><li>
Attend and actively participate in all weekly Kitchen Manager meetings with DNS.</li><li>
All other duties as assigned by Opaa! Food Management.</li></ul><p></p><h3 class="jobSectionHeader"><b><br>
Physical/Visual Activities or Demands</b></h3><p>
Physical/visual activities or demands that are commonly associated with the performance of the functions of this job.</p><ul><li>
While performing the duties of this job, the employee is frequently required to stand, walk, sit, squat, climb, balance, kneel, crawl, push, pull, grasp, feel, taste, smell, talk, hear, and reach with hands and arms.</li><li>
The employee must exert over 60 pounds of force occasionally and/or be able to frequently lift, carry, push, pull, or otherwise move objects up to 25 pounds.</li><li>
Specific vision abilities required by this job include concentrated attention, depth perception, ability to bring objects into sharp focus, color vision.</li></ul><p></p><h3 class="jobSectionHeader"><b><br>
Working Conditions</b></h3><p>
Working conditions commonly associated with the performance of the functions of this job.</p><ul><li>
Inside and outside working conditions.</li><li>
Frequently works around moving mechanical parts and is frequently exposed to wet and/or humid conditions and extreme heat.</li><li>
Occasionally exposed to toxic or caustic chemicals and extreme cold.</li><li>
The noise level is usually loud.</li></ul><p></p><h3 class="jobSectionHeader"><b><br>
Position Qualifications</b></h3><p><b>
Education:</b></p><p>
High School Diploma, GED, or Relevant Experience Required</p><p><b>
Language Skills:</b></p><p>
Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients and other employees of the organization.</p><p><b>
Mathematical Skills:</b></p><p>
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, commons fractions and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.</p><p><b>
Reasoning Ability:</b></p><p>
Ability to apply commonsense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.</p><p><b>
Machines, Tools, Equipment and Work Aids:</b></p><p>
Dishwasher, Steamer/Kettle, Mixer, Oven, Stove, Fryers, Slicer, Thermometers, Gauges, Knives, Box Cutters, Meal Counting Software, Desktop PCs, Calculator, Telephone, Fax, Scanner, Copier, Printer.</p><h4 class="jobSectionHeader"><b>
License(s)/Certification(s) Required: Serve Safe Certification; Additional certifications may vary by state</b></h4><p></p><p><br>
Opaa! is committed to creating a diverse environment and is proud to be an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, or veteran status.</p><br>
<br>
Brand: Opaa!
<br>
Address: 601 Blakeley Avenue Rush Springs, OK - 73082
<br>
Property Description: OK0029 - Rush Springs Public Schools
<br>
Property Number: OK0029</div>

Kitchen Manager

Bandito's Burrito Lounge

<p><b>Job Summary</b></p><p>We are seeking an energetic and dedicated Weekend Kitchen Manager to lead our culinary team during weekend shifts and revamp our Brunch menu. In this role you will oversee all aspects of kitchen operations, ensuring exceptional food quality, safety, and customer satisfaction. Looking for a creative candidate that can inspire team members, streamline food preparation processes, and maintain a vibrant, efficient kitchen environment. If you thrive in fast-paced settings and possess a passion for culinary excellence and team management, this is the perfect opportunity to make an impact!</p><p><b>Responsibilities</b></p><ul><li>Supervise and coordinate all food preparation activities to ensure timely and high-quality service</li><li>Oversee and manage food stock levels to minimize waste and optimize costs</li><li>Lead staff training and development of new menu, including onboarding new team members and conducting ongoing skill enhancement</li><li>Ensure compliance with food safety standards and sanitation regulations across all kitchen operations</li><li>Monitor shift operations, including supervising staff performance, managing customer interactions, and resolving issues promptly</li><li>Conduct food production checks to maintain consistency in taste, presentation, and portion sizes</li></ul><p><b>Qualifications</b></p><ul><li>Proven experience in quick service or fast food restaurant management with a strong background in food preparation and kitchen operations</li><li>Demonstrated supervisory experience with team leadership and staff training skills</li><li>Knowledge of food safety management practices and health regulations in a restaurant setting</li><li>Strong organizational skills</li><li>Excellent communication skills for managerial tasks such as interviewing, staff coaching, and customer service interactions</li><li>Previous experience in casual dining or fine dining environments is preferred but not required</li><li>Ability to work weekends consistently while maintaining high energy levels and a positive attitude</li></ul><p>Join us as a Weekend Kitchen Manager to lead a dynamic team dedicated to delivering outstanding culinary experiences! We value your leadership skills, culinary expertise, and passion for hospitality. This paid position offers an exciting opportunity to grow your management career while making a difference in our vibrant restaurant community.</p><p>Pay: $21.00 per hour</p><p>Work Location: In person</p>

Weekend 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><br>
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><br>
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).<br>
2. Train, coach, develop, and provide feedback to Bluebird Kitchen/Deli/Bakery department hosts to achieve established performance standards.<br>
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.<br>
4. Ensure kitchen hosts provide guests with the desired level of service consistent with our established Purpose, Priorities, and Service Standards.<br>
5. Collaborate with department managers and teams throughout the store to drive efficiency, reduce costs and increase gross profit.<br>
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.<br>
7. Achieve budgeted sales, shrink, and profits for the Bluebird Kitchen/deli/bakery department.<br>
8. Monitor and manage inventory to ensure food quality and desired product, wrap, and supply levels.<br>
9. Execute company merchandising programs and weekly sales plans for the Bluebird Kitchen/deli/bakery department.<br>
10. Ensure the quality of the product for sale meets Floco Foods standards.<br>
11. Perform and ensure all brand elements and expectations are met and delivered, including but not limited to rituals and specific guest experiences.<br>
12. Perform product preparation, receiving, ordering, stocking, and guest service to achieve standards.<br>
13. Create department schedules to meet the needs of the business, balance the needs of our hosts, and meet labor budget and scheduling standards.<br>
14. Perform all other duties as assigned by management.</div><br>
<div></div>
Qualifications:
<div>
1. Friendly, outgoing personality.<br>
2. Ability to work well with others.<br>
3. Ability to lift 25 lbs. consistently and 50 lbs. occasionally.<br>
4. Ability to read and understand information and direction.<br>
5. Knowledge of kitchen, deli, and bakery operations.<br>
6. Ability to supervise people, including training and development.<br>
7. Demonstrated ability and willingness to learn multiple tasks and technical requirements of the job.<br>
8. Effective communication, guest service, and selling skills.<br>
9. Must be at least 18 years old.<br>
10. Ability to bend, kneel and stand for extended periods.<br>
11. Ability to communicate effectively with Store Manager and Merchandiser.<br>
12. Ability to work well with computers.<br>
13. Food Safety Manager Certification.</div><div>
#Boost</div></div><div></div>

Bluebird Kitchen Manager

Crowne Plaza Hotel

<div><div><div>At Crowne Plaza&reg; Hotels &amp; Resorts our goal is to make business travel work. That&rsquo;s where you come in. When you are part of the Crowne Plaza Hotels &amp; Resorts brand you&rsquo;re more than just a job title. At Crowne Plaza, we look for people who are dynamic and passionate! People who excel in their role and help our guests succeed too.</div></div><div><div>
</div></div><div><div>Crowne Plaza Dubai Marina will be the perfect location that completely understands Modern business travelers. Located in the cosmopolitan Dubai Marina area, the 3,037 square-meter hotel is next to Dubai Marina Mall and within walking distance of the picturesque pedestrian promenade, which borders the waterway lined with vibrant cafes and restaurants</div></div><div><div>
</div></div><div><div>With 273 stylish rooms and a convenient, prestigious location, you will find Crowne Plaza Dubai Marina an ideal hotel for productive business and enjoyable leisure time; and will definitely; enjoy a new hotel that has mastered the balance between the modernism of the business world and traditions of the Arabian hospitality.</div></div><div><div>
</div></div><div><div>We have an exciting opportunity for you as <b>Head Chef </b>to join our enthusiastic pre-opening team at Crowne Plaza Dubai Marina.</div></div><div><div>
</div></div><div><div>The role will be closely working with the Food &amp; Beverage Manager, and will be responsible for the smooth operation of the all the kitchens namely Main Kitchen, Room Service, Pastry/Bakery, Garde Manger, All-day Dining and Banquets/Events.</div></div><div><div>
</div></div><div><div>You will also contribute to the smooth running of the hotel kitchen in areas of profit management, stock and wastage control, food standards and training and development of the kitchen brigade. You will prepare and present food to a high standard, maintain hygiene practices and actively develop your kitchen skills and knowledge.
</div></div><div></div><div><div>As Head Chef you will be responsible for managing and motivating your team. You will be required to ensure that all colleagues within your department are adequately trained and developed in line with company policy. You will also be responsible for the Recruitment and Selection of your team and for managing any Employee Relations issues with the support of the Human Resources Department. You will actively guide and direct the whole team to ensure consistency of brand standards and a high level of performance and service delivery.</div></div><div><div>
</div></div><div><div>The successful candidate will be hands-on leader with the ability to positively coach and motivate the team to success. Ideally, the candidate would have minimum 2 years experiences as Executive Sous chef in a 5 star hotel; able to handle multi-national team; Strong in HACCP procedures and application; exposure to outlet opening; exposure to a wide variety of outlets. The position required a high organization skill; highly motivated; focus on training and developing staff member; good administration skill.</div></div><div><div>
</div></div><div><div>IHG is more than just a great place to stay; we are also one of UAE&rsquo;s best employers. We are looking for exceptional people like you to greet the world and be the spark that makes us even better.<br>
<br>
We passionately believe that it&rsquo;s our people who have brought us to where we are today and our people that will help us grow. We celebrate diversity every day. We welcome guests from every background and corner of the world, so we want individuals who can bring true hospitality to life for everyone.<br>
<br>
We will give you every opportunity to grow vertically, functionally, geographically, and personally. As part of the IHG family with more than 5,300 hotels in over 100 countries, the world is your oyster.</div></div><p>
Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.</p></div>

Head Chef at Crowne Plaza Dubai Marina

Hotel Equities

<p></p><div><p>Hotel Equities, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable<b> Sous </b><b>Chef </b>for the <b>Hilton Chicago/Oak Lawn Il.</b></p><p></p><p><b><br>
Job Purpose:</b></p><p>
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.</p><p></p><p><b><br>
Qualifications and Requirements:</b></p><p>
High School diploma /Secondary qualification or equivalent.</p><p>
Experience with Marriott, Hilton, IHG, Wyndham or Hyatt processes and standards.</p><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><p><b>
This job requires the ability to perform the following:</b></p><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><p><b>
Other:</b></p><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><p></p><ul><li><b><br>
Salary-$60,000 to $65,000 depending on experience and qualifications.</b><p></p><p><br>
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</p><p>
Retirement: After 6 months of employment, employees are eligible to enroll for 401k with up to a 5% company match</p><p>
Paid Time Off: Vacation Time - 80 hours on your first 3 years of service;</p><p>
Paid Holidays: New Year&rsquo;s Day, Memorial Day, Independence Day, Labor Day, Thanksgiving, and Christmas Day</p><p>
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.</p></li></ul></div><p></p>

Sous Chef-Hilton Chicago/Oak Lawn Il

Areas

<p>Position Title: Regional Chef (HOU)<br/></p><p>Reports To:Director of Operations<br/></p><p>Department:Concepts and Standards<br/></p><p>Status:Exempt: Full time<br/></p><p>Date:February 2023<br/></p><p>Broad Functions: A deep passion for creating and serving exceptional food and providing unparalleled service to Guest. This position requires a dynamic and motivated leader who is able to inspire and direct their kitchen team to success. This person should have a strong culinary background and extensive experience in high-volume restaurants, with a minimum of 5 years of experience and at least 3 years as a Kitchen Manager or Head Chef.<br/></p><p>As a key member of our management team, the Regional Chef will be responsible for overseeing all aspects of kitchen operations. This includes planning and executing menus, leading the kitchen team, managing food and labor costs, and ensuring compliance with health, safety, and sanitation regulations, as well as HACCP protocols. The Regional Chef must also have a good understanding of inventory management and be able to manage the ordering and stocking of supplies to keep the kitchen operational at all times.<br/></p><p>Main Duties and Responsibilities:<br/></p><p>Lead, manage, and oversee the daily operations of the kitchen: The Regional Chef will be responsible for ensuring that the kitchen runs smoothly and efficiently on a daily basis. This includes overseeing all cooking and preparation, managing the kitchen staff, and ensuring that all orders are accurately and promptly prepared to meet the high standards of quality and service that the restaurant is known for.<br/></p><p>Plan and execute menus, special events, and promotions: The Regional Chef will be responsible for developing and executing creative and innovative menus that showcase the restaurant's culinary offerings and reflect industry trends and customer preferences. In addition, the Regional Chef will be responsible for planning and executing special events and promotions that drive traffic, increase sales, and enhance the restaurant's reputation.<br/></p><p>Lead and motivate the kitchen team: The Regional Chef will be responsible for creating a positive and productive work environment in the kitchen by leading and motivating the kitchen staff. This includes providing regular training and development opportunities, setting clear performance expectations, and recognizing and rewarding success.<br/></p><p>Manage food and labor costs: The Regional Chef will be responsible for managing food and labor costs to ensure that the kitchen operates within budget. This includes controlling food waste, negotiating with suppliers, and implementing cost-saving measures.<br/></p><p>Stay current with industry trends, techniques, and innovations: The Regional Chef will be responsible for staying current with industry trends, techniques, and innovations in order to enhance the restaurant's menu offerings and maintain a competitive edge. This includes attending culinary events, conferences, and workshops, and engaging in ongoing professional development.<br/></p><p>Ensure compliance with health, safety, and sanitation regulations: The Regional Chef will be responsible for ensuring that the kitchen complies with all health, safety, and sanitation regulations, as well as HACCP protocols. This includes conducting regular kitchen inspections, maintaining cleanliness and organization, and ensuring that all food preparation and storage practices are in compliance with regulations.<br/></p><p>Manage inventory and ordering of supplies: The Regional Chef will be responsible for managing the kitchen's inventory and ordering of supplies to ensure that the kitchen is well-stocked and operational at all times. This includes conducting regular inventory checks, forecasting supply needs, and placing orders as needed.<br/></p><p>Resolve conflicts and communicate effectively: The Regional Chef will be responsible for resolving conflicts that may arise within the kitchen and communicating effectively with all kitchen staff and other departments within the restaurant. This includes mediating disputes, facilitating open and honest communication, and ensuring that all kitchen staff understand and follow company policies and procedures.<br/></p><p>Skills and Qualifications:<br/></p><p>A minimum of 5 years of culinary experience in high volume restaurants<br/>A culinary degree is preferred.<br/>A minimum of 3 years as a Kitchen Manager or Head Chef<br/>Strong culinary skills and knowledge of P&amp;L management<br/>Personable, approachable, and able to lead and motivate a team.<br/>Good work ethic and strong leadership skills<br/>Collaborative and able to work well with others.<br/>Experience in inventory management and conflict resolution<br/>European cuisine experience a plus<br/>Serve Safe certified and knowledgeable in HACCP protocols.<br/>Hands-on approach and attention to detail<br/>Wine knowledge a plus<br/></p><p>EEOC Statement:<br/></p><p>We are an equal opportunity employer committed to building a diverse team and fostering an inclusive environment where employees feel empowered to bring their authentic selves to work. We welcome applications from all qualified candidates regardless of race, color, religion, gender identity, sexual orientation, national origin, age, disability status, or veteran status.<br/></p><p>Physical Demands:<br/></p><p>The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.<br/></p><p>While performing the duties of this job, the employee operates in an office environment. This role routinely uses standard office equipment such as computers, phones, photocopiers, filing cabinets and fax machines. This is largely a sedentary role and requires color determination vision (no color blindness) and to sit for extended periods of time in front of the computer.<br/></p><p>This position would require the ability to lift files, open filing cabinets and bend or stand on a stool as necessary. This position requires the ability to occasionally lift office products and supplies, up to 20 pounds. Some bending and/or lifting of supplies and mail in/out materials from time to time may be required.<br/></p><p>Travel is not an essential part of the job, but at times will be required due to (re)opening of new or existing locations, or simply due to a necessary update to the marketing materials or to attend a meeting elsewhere.<br/></p>

Regional Chef (Airport Restaurants)

Chili's Grill & Bar

<div><p>Like no place else. Fun. Fresh. Flavorful.</p><p>
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.</p><p></p><h3 class="jobSectionHeader"><b><br>
Essential Functions:</b></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"><br>
</h3>
<h3 class="jobSectionHeader"><b>Qualification Standards:</b></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><p></p>

Dishwasher

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