kitchen supervisor

Areas

Position Title: Regional Chef (HOU) Reports To:Director of Operations Department:Concepts and Standards Status:Exempt: Full time Date:February 2023 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. 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. Main Duties and Responsibilities: 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. 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. 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. 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. 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. 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. 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. 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. Skills and Qualifications: A minimum of 5 years of culinary experience in high volume restaurants A culinary degree is preferred. A minimum of 3 years as a Kitchen Manager or Head Chef Strong culinary skills and knowledge of P&amp;L management Personable, approachable, and able to lead and motivate a team. Good work ethic and strong leadership skills Collaborative and able to work well with others. Experience in inventory management and conflict resolution European cuisine experience a plus Serve Safe certified and knowledgeable in HACCP protocols. Hands-on approach and attention to detail Wine knowledge a plus EEOC Statement: 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. Physical Demands: 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. 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. 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. 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.

Regional Chef (Airport Restaurants)

Coury Hospitality

Why Work at Hotel Carmichael?
 At Hotel Carmichael, Autograph Collection, we set the stage for luxury, artistry, and world-class hospitality in Carmel’s vibrant city center. Featuring 122 elegantly appointed guest rooms, the stunning Feinstein’s Cabaret, and the upscale dining experience of Vivante, our hotel is a destination for refined comfort and unforgettable experiences. Curators at Hotel Carmichael are part of a passionate, service-driven team, bringing elegance, culture, and personalized hospitality to every guest.
 
Hotel Carmichael - Restaurant Supervisor
 DEPARTMENT: Food and Beverage
 REPORTS TO: Restaurant Manager
 STATUS: Non-Exempt
 
RESPONSIBILITIES: 
<ul>
<li>Fulfills duties as assigned by management.</li>
<li>Supervises and directs the prompt, efficient and friendly services of all food and beverage.</li>
<li>Ensures all opening, closing and running side work is completed on a daily basis in accordance with standard checklist.</li>
<li>Acts as a liaison between kitchen and front of the house employees and operations.</li>
<li>Assists in the training and development of team members. Ensures employees are trained on the restaurant menu, daily specials, job knowledge, daily operations, guest service and cash-handling and tip policies.</li>
<li>Ensures staff members are maintaining a clean, safe, and sanitary work environment.</li>
<li>Works quickly and independently to resolve operational and/or guest issues when necessary, ensuring proper follow-through with management.</li>
<li>Provides helpful counsel to those who need assistance.</li>
<li>Provides management with updates regarding employee performance.</li>
<li>Performs additional duties as directed by management.</li>
</ul>
Qualifications: 
<ul>
<li>Must be age 21 or older</li>
<li>Must be able to obtain and Indiana Employee Liquor Permit</li>
<li>Ability to demonstrate leadership through maintaining a high level of responsibility, trust, and heart for service.</li>
<li>Ability to think and communicate clearly in high pressure situations.</li>
<li>Ability to move quickly and gracefully throughout the dining room and event space.</li>
<li>Demonstrate basic math skills with excellent reading, writing and verbal communication skills.</li>
<li>Knowledgeable of the menu, ingredients and cooking techniques. Knowledgeable of drink recipes and pricing.</li>
<li>Ability to confidently make food and beverage pairing recommendations.</li>
<li>Ability to execute professional wine service.</li>
<li>Knowledgeable of pre-check register operation.</li>
<li>Knowledgeable of computer operations and ordering procedures.</li>
<li>Knowledgeable of basic sanitation.</li>
<li>Ability to effectively communicate effectively with customers, co-workers and supervisors.</li>
<li>Ability to maintain excellent attendance and punctuality.</li>
<li>Ability to perform and understand all outlet operations.</li>
</ul>
EXPERIENCE: 
<ul>
<li>Previous bartending, serving and/or customer service experience.</li>
<li>Previous Event Operations experience preferred.</li>
</ul>
PHYSICAL DEMANDS: 
<ul>
<li>Ability to stand and exert fact paced mobility for periods of 4 hours or more with a high energy level.</li>
<li>Ability to lift, balance and carry large oval dining room service trays.</li>
<li>Ability to lift 15-30 pounds, and exert fast-paced mobility between the dining room and kitchen for periods of up to 4 hours in length.</li>
</ul>
REQUIRED PERSONAL PROTECTIVE EQUIPMENT: 
<ul>
<li>Closed toe, non-canvas and non-skid soled shoes</li>
</ul>

Hotel Carmichael - Restaurant Supervisor

DUBAI INTERNATIONAL HOTEL

Job Summary:As a Demi Chef de Partie, you will play a crucial role in the kitchen, assisting the Chef de Partie and Sous Chef in preparing and presenting high-quality dishes. You will be responsible for a specific section of the kitchen, ensuring the highest standards of food preparation, cleanliness, and organization are maintained. This position offers an excellent opportunity for growth and development in the culinary field.Key Responsibilities:<ul><li>Assist in the preparation of ingredients, sauces, and mise en place for your designated kitchen section, ensuring that all items are prepared to the highest standards</li><li>Execute cooking tasks according to recipes and standards set by the Chef de Partie and Sous Chef, ensuring the consistent quality and presentation of dishes.</li><li>Maintain a clean and organized work station, including proper storage and labeling of ingredients, regular cleaning, and sanitizing of equipment and work surfaces</li><li>Ensure that all dishes leaving your section are of the highest quality, properly cooked, and well-presented.</li><li>Collaborate with other members of the kitchen team to ensure smooth and efficient service, assisting in plating and coordinating orders during busy periods.</li><li>Contribute ideas and suggestions for menu improvements, new dishes, and special promotions to enhance the culinary offerings.</li><li>Strictly follow all food safety, hygiene, and sanitation guidelines, including HACCP principles, to maintain a safe and clean kitchen environment.</li><li>Assist in training and mentoring junior kitchen staff, ensuring they understand and follow the kitchen's standards and procedures.</li><li>Assist in monitoring and controlling food inventory levels, informing the Chef de Partie or Sous Chef of any shortages or excesses.</li></ul>Qualifications:<ul><li>Proven experience working as a Commis Chef or Demi Chef de Partie in a reputable kitchen.</li><li>Culinary school diploma or equivalent culinary certification is preferred.</li><li>Strong knowledge of food preparation techniques and culinary terminology.</li><li>Ability to work effectively in a fast-paced, high-pressure environment.</li><li>Excellent teamwork and communication skills.</li><li>Attention to detail and a commitment to maintaining high-quality standards.</li><li>Knowledge of food safety and sanitation regulations.</li></ul>Supervision of staff<ul><li>Undertake the responsibilities of the Chef de Partie in his absence.</li><li>Conduct on-the-job training for junior staff.</li><li>Uphold a warm and friendly working environment.</li></ul>Knowledge, Skills and Behavioral Characteristics:<ul><li>Secondary education completed.</li><li>Three years&rsquo; experience in food preparation and demonstration cooking.</li><li>Demonstrated ability to work in a team environment with minimum supervision and direction</li><li>Good working skills in Hot section of kitchen, with good knowledge of various international cuisines.</li><li>Basic food hygiene certified.</li><li>Similar experience of 1-2 years working in a reputed 4/5-star hotel or catering company.</li><li>Hotel Graduate/ Diploma holder.</li><li>Be able to read, write and speak in English language.</li><li>Can work for buffet, A la carte and bulk production.</li><li>Can manage to multitask at the same time.</li></ul>Cuisine:<ul><li>Asian and Western</li></ul>Job Type: Full-time

Demi Chef de Partie

<div>Company Description 
SO/ Ras Al Khaimah is part of a coveted collection of hotels rooted in the world of fashion, commanding attention with it&rsquo;s avant-garde design and creative approach to the world of luxury. This is a place where we celebrate brilliant individuals &ndash; you, our SO/ Icons. Welcome to your invite to the Front Row, a place where self-expression and experience count in equal measure. 
Job Description<ul><li> 
Kitchen Support: Oversee kitchen activities and staff.</li><li>Quality Control: Maintain high food quality and consistency.</li><li>Inventory: Manage kitchen inventory and supplies.</li><li>Compliance: Adhere to hygiene and food safety regulations.</li></ul> 
Qualifications 
Skills:<ul><li> Culinary diploma or equivalent.</li><li>Previous experience as Sous Chef.</li><li>Leadership and organizational skills.</li><li>Previous experience specialized in Asian Cuisine (Sushi)</li></ul> 
Working Conditions:<ul><li>Full-time position</li><li>Rotational shifts including weekends and holidays</li></ul></div>

Sous Chef

Lucky Strike Entertainment

<div>Overview:
<div>
Your next adventure starts here! At Lucky Strike Entertainment, great times and exciting opportunities go hand in hand. Join us as a Lead Cook and become part of a vibrant atmosphere filled with dynamic experiences and endless possibilities. Start making your own luck today!</div> 
Applicants must be at least 18 years of age to qualify for a position. 
ESSENTIAL DUTIES AND RESPONSIBILITIES: Primary duties and responsibilities include, but are not limited to the following. The Lead Cook acts as a leader in the kitchen in the absence of the Kitchen Manager/Chef, assists in some management duties and prepares and serves food for customers.<ul><li>
Plans and prepares food in appropriate quantities based on number of customers to be served using the Lucky Strike Entertainment operations manual and prep sheets.</li><li>
Assures all food orders are prepared, presented and delivered in accordance with the Lucky Strike Entertainment operations manual.</li><li>
Acts as a mentor to all kitchen staff. Trains these employees on procedures, presentation, sanitation, and safe use of all equipment and cost controls.</li><li>
Maintains the sanitation and organization of cooking area, storage areas, refrigeration and serving areas according to local and Lucky Strike Entertainment guidelines.
</li><li>Weekly checks the calibration of all cooking and refrigeration equipment to insure product quality and freshness.</li><li>
Washes, rinses and sanitizes dishes, cooking equipment and utensils in accordance with local and state health department laws using only approved sanitation products.</li><li>
Receives food and supply order, ensuring that products received are in good condition, checks proper deliver temperatures, product codes and that invoice list matches products received. Immediately puts perishable items into refrigeration rotating stock, marking cases with the delivery date and tagging USE FIRST items.
</li><li>Works the food line preparing menu items, training and supervising kitchen staff by following the Lucky Strike Entertainment manual, ensuring only quality products are delivered to the customer.</li><li>
Proactively ensures that a clean, safe environment is maintained at all times</li><li>
Readily assists colleagues with miscellaneous duties to prevent delays in the customer service experience.</li><li>
Promptly assists and responds to all customer questions or requests by immediately taking ownership of the inquiry and guiding to resolution.
</li><li>Must become certified in the Lucky Strike Entertainment specified alcohol service program within 14 days of employment and the Lucky Strike Entertainment specified food safety program within 30 days of employment.</li><li>
Ability to work varying shifts, weekends and holidays, as well as, extended workdays to support business needs.</li></ul>
WHAT IT TAKES<ul><li>
Lead Cooks possess a highly developed sense of customer service and interpersonal skills including high integrity, respect for all individuals (customers, vendors, and employees) and solid communication skills.
</li><li>Lead Cooks must be strong team players, people developers, and the possess knowledge of and adherence to workplace safety procedures.</li><li>
High School Diploma or equivalent and a minimum of three to five years of operational experience. Culinary or Food Management degree is a plus. Relevant experience or equivalent combination of education and experience is also acceptable.</li></ul><div> 
PERKS (MORE REASONS YOU&rsquo;LL LOVE YOUR JOB)</div><ul><li>
Free Bowling!</li><li>
$1 Arcade Play</li><li>
20% off Events</li><li>
50% off Food &amp; Beverages</li></ul><div></div><div> 
WORK ENVIRONMENT/PHYSICAL DEMANDS:</div><ul><li>
Typical entertainment environment where you will walk, bend and stand for periods of time, and may lift objects with some assistance.</li></ul><div></div><div> 
Job Type: Part-time</div><div></div> 
Shift: 
<ul><li>
Evening shift</li><li>
Night shift</li></ul> 
Weekly day range: 
<ul><li>
Weekend availability</li></ul> 
Work Location: One location
Who We Are:
<div>
Lucky Strike Entertainment, formerly Bowlero Corp, is one of the world&rsquo;s premier location-based entertainment platforms. With over 360 locations across North America, Lucky Strike Entertainment provides experiential offerings in bowling, amusements, water parks, and family entertainment centers. The company also owns the Professional Bowlers Association, the major league of bowling and a growing media property that boasts millions of fans around the globe. For more information on Lucky Strike Entertainment, please visit ir.luckystrikeent.com.</div><div></div><div> 
The pay rate for this position is $20-$23.00/hour.</div><div></div> 
Lucky Strike Entertainment offers performance-based incentives and a competitive total rewards package which includes healthcare coverage and a broad range of other benefits. Incentives and/or benefit packages may vary depending on the position. More details regarding benefits are available here: www.bowlerocorp.com/careers/benefits</div>

Lead Cook

Bandito's Burrito Lounge

Job SummaryWe 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!Responsibilities<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>Qualifications<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>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.Pay: $21.00 per hourWork Location: In person

Weekend Kitchen Manager

Opaa Food Management, Inc.

<div><h3 class="jobSectionHeader">Position Summary</h3>
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. 
Opaa! Food Management, Inc. operates across 10 states. Our pay rates vary depending on state and position. Please apply, and a Hiring Manager will discuss pay with you in more detail.<h3 class="jobSectionHeader"> 
Functions of the Job</h3><h4 class="jobSectionHeader">
Essential Functions Production</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">
Supervisory</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">
Compliance</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">
Administrative</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><h3 class="jobSectionHeader"> 
Physical/Visual Activities or Demands</h3>
Physical/visual activities or demands that are commonly associated with the performance of the functions of this job.<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><h3 class="jobSectionHeader"> 
Working Conditions</h3>
Working conditions commonly associated with the performance of the functions of this job.<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><h3 class="jobSectionHeader"> 
Position Qualifications</h3>
Education:
High School Diploma, GED, or Relevant Experience Required
Language Skills:
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.
Mathematical Skills:
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.
Reasoning Ability:
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.
Machines, Tools, Equipment and Work Aids:
Dishwasher, Steamer/Kettle, Mixer, Oven, Stove, Fryers, Slicer, Thermometers, Gauges, Knives, Box Cutters, Meal Counting Software, Desktop PCs, Calculator, Telephone, Fax, Scanner, Copier, Printer.<h4 class="jobSectionHeader">
License(s)/Certification(s) Required: Serve Safe Certification; Additional certifications may vary by state</h4> 
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. 
 
Brand: Opaa!
 
Address: 601 Blakeley Avenue Rush Springs, OK - 73082
 
Property Description: OK0029 - Rush Springs Public Schools
 
Property Number: OK0029</div>

Kitchen Manager

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