restaurant kitchen and service manager

Tia Juanita's Fish Camp

<div><p>```</p><p><b>
Urgent Kitchen Manager Needed at Tia Juanita's Fish Camp!</b></p><p>
Are you ready to lead a dynamic kitchen team in a fun and loving environment? Do you thrive in a fast-paced setting where creativity and passion meet delicious food? If so, Tia Juanita's Fish Camp is the place for you!</p><p>
Join our vibrant team at Tia Juanita's Fish Camp, where we blend the flavors of Mexican and Cajun cuisine. As our <b>highly skilled Kitchen Manager</b>, you will play a crucial role in delivering exceptional dining experiences while developing your culinary leadership skills. Enjoy the perks of working in a supportive atmosphere that values your contributions and creativity.</p><p><b>
Key Responsibilities:</b></p><ul><li>
Oversee daily kitchen operations, ensuring quality and efficiency.</li><li>
Lead, train, and motivate a talented kitchen staff.</li><li>
Maintain a clean and safe working environment.</li><li>
Collaborate with management to create exciting menu items.</li></ul><p><b>
Qualifications:</b></p><ul><li>
Proven experience in a kitchen management role.</li><li>
Strong leadership and communication skills.</li><li>
Ability to thrive in a fast-paced environment.</li><li>
Passion for food and culinary creativity.</li></ul><p><b>
Why Join Us?</b></p><ul><li>
Be part of a growing restaurant chain with deep community roots.</li><li>
Work in a fun, enthusiastic atmosphere with a supportive team.</li><li>
Opportunity to enhance your culinary management skills.</li><li>
Enjoy a delicious menu and the chance to innovate.</li></ul><p>
Location: Tyler Fish Camp 7011 S Broadway Ave, Tyler, TX 75703, USA</p><p>
If you're motivated to make a difference in the kitchen, apply today and become a part of our family at Tia Juanita's Fish Camp!</p><p>
```</p><p>
About our<br>
Restaurant<br>
\If you're looking for a taste of Mexican food spiced up with Cajun cuisine, then you might find yourself ready to be seated with a big menu at the whimsical wood-paneled eatery known as Tia Juanita's Fish Camp.<br>
The Southeast Texas restaurant chain started in April 2014 in Beaumont and was opened by Owner Ricky Martinez. The restaurant was named after his T&iacute;a Juanita &mdash; his Aunt Juanita. Martinez told The Enterprise that his Aunt Juanita was married to a disabled World War II Veteran who was shot in France. He remembers his uncle spent a lot of time fishing while his aunt spent a lot of time cooking fish.<br>
The couple raised Martinez's mother in West Texas, which fostered the close relationship that cooked up between him and his aunt and uncle. Martinez was born in Stanford, where his aunt later lived. He eventually moved to East Texas before he ultimately moved Southeast about 15 years ago.
<br>
The move to Texas was prompted when he was recruited to be a general manager of a restaurant in 2007. Today, the restaurant that began with a name rooted in his family history continues to grow in popularity with the community in multiple locations...\</p><p>
Pay: $48000.00 - $60000.00 / year</p><p>
Pay:</p><ul><li>
Bonus pay</li></ul><p>
Benefits:</p><ul><li>
Health insurance</li><li>
Dental insurance</li><li>
Vision insurance</li><li>
Paid time off</li><li>
Life insurance</li><li>
Disability insurance</li><li>
Employee discount</li><li>
Paid training</li></ul><p>
Job Type: fulltime, parttime</p><p>
Education: No education required</p><p>
Work location: On-site</p></div>

Kitchen Manager

Taeyen-تعيين

<div>
 We are currently hiring an experienced
 <strong>
  Operations Manager / Restaurant Manager
 </strong>
 to oversee and manage restaurant operations across
 <strong>
  4 branches
 </strong>
 in
 <strong>
  Al Khobar
 </strong>
 .
 <br/>
 <br/>
 We are specifically looking for candidates from:
 <br/>
 <br/>
 🌍 Arabic Nationalities &amp; 🇮🇳 India
 <br/>
 <br/>
 <strong>
  Job Responsibilities:
 </strong>
 -Oversee daily operations across all restaurant branches.
 <br/>
 <br/>
 <ul>
  <li>
   Ensure consistent service quality and customer satisfaction.
  </li>
  <li>
   Manage and supervise branch managers and staff.
  </li>
  <li>
   Monitor sales performance and implement improvement strategies.
  </li>
  <li>
   Control costs, budgets, and operational efficiency.
  </li>
  <li>
   Ensure compliance with hygiene, safety, and company standards.
  </li>
  <li>
   Handle customer feedback and resolve issues effectively.
  </li>
  <li>
   Coordinate with kitchen and service teams to maintain smooth operations.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Requirements:
 </strong>
 -Proven experience as an
 <strong>
  Operations Manager or Restaurant Manager
 </strong>
 (MUST).
 <br/>
 <br/>
 <ul>
  <li>
   Experience managing multiple branches is highly preferred.
  </li>
  <li>
   Strong leadership and team management skills.
  </li>
  <li>
   Excellent problem-solving and decision-making abilities.
  </li>
  <li>
   Good understanding of restaurant KPIs, sales, and cost control.
  </li>
  <li>
   Ability to work under pressure in a fast-paced environment.
  </li>
  <li>
   Strong communication skills (Arabic &amp; English preferred).
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Salary &amp; Benefits:
 </strong>
 -Competitive salary (based on experience).
 <br/>
 <br/>
 <ul>
  <li>
   Healthy working Environment.
  </li>
 </ul>
</div>


Operations Manager (Restaurant) – Al Khobar, KSA Based Only

Quaintance-Weaver Restaurants & Hotels

<div><div><b>Kitchen Manager / Sous Chef</b></div>
<div>Location: Green Valley Grill, Greensboro, North Carolina</div>
<div>Hours: Full Time</div>
<div></div><div>Green Valley Grill is looking for a friendly and energetic <b>Kitchen Manager </b>to join their team of enthusiastic restaurant professionals who provide outstanding experiences to the guests they serve in a fast-paced environment. To deliver the type of outstanding experience we provide our guests, we need remarkable individuals who are committed to making a difference.</div>
<div></div><div><div><div>Our common objective is articulated in our mission, which, in summary, is to be of genuine service to our guests, fellow staff members, owners, and the Earth and her people. To find out more about working with us, click here.</div>
</div>
</div><div></div><div>What are the responsibilities of a Kitchen Manager / Sous Chef?</div>
<ul><li>Communicate clearly and perform consistently while using the mission and values of the organization as your boss
</li><li>Responsible for ensuring that each shift is set up for success, runs smoothly (great cook times, delicious tasting dishes and great moral) and is broken down consistently following our systems</li>
<li>Be both a fantastic cook and chef, showing that you are able to one day work a station on the line during a shift with the same energy and interest as creating exciting specials
</li><li>Act as a coach and mentor to fellow colleagues creating a safe, fair work environment</li>
<li>Ensure that all orders are read and communicated efficiently making sure to effectively integrating the needs from multiple departments and service team members</li>
<li>Lead a team that will prepare a execute food quickly and consistently by following our established systems</li>
<li>Taking responsibility for recruiting and hiring great people, then developing them into Lucky Star staff members</li>
<li>Take ownership of the financial aspects of the restaurant including payroll, food cost and wastage.</li>
<li>Create an environment where leaders are prompted to further develop their skills in order to grow</li>
<li>Make sure that all staff members are being involved in all staff members meetings and education opportunities
</li></ul><div></div><div>What skills and experience are desired for a Kitchen Manager / Sous Chef?</div>
<ul><li>5 plus years&rsquo; experience in kitchen leadership in a full-service, moderate to high volume restaurant</li>
<li>Strong leadership skills</li>
<li>Great interpersonal and communication skills</li>
<li>Desire to work in a fast paced, enthusiastic environment</li>
<li>Culinary school background is a plus
</li>
</ul><div></div><div><div>Benefits? Yes.</div>
<ul><li>Employee Stock Ownership Plan (ESOP)</li>
<li>Health, dental and vision insurance</li>
<li>Voluntary Life Insurance</li>
<li>401K</li>
<li>Paid annual leave (vacation, sick, personal, etc.)</li>
<li>Family medical leave and domestic partner benefits</li>
<li>Industry related continuing education and frame of reference opportunities</li></ul></div></div>

Kitchen Manager / Sous Chef, Green Valley Grill

Bosselman Enterprises

<div>Overview:
<p>
Salary: $50,000 - $60,000 Annually DEQ</p><p></p><p><br>
The Kitchen Manager is directly responsible for all kitchen functions including food purchasing, inventory management, preparation, food safety, and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control.</p><p></p><p><br>
Bosselman has many benefits to offer you that you will not find anywhere else like:</p><br>
<div></div><ul><li>
Paid vacation</li><li>
401K and matching contributions</li><li>
Health, dental and vision insurance</li><li>
Short and long term disability insurance</li><li>
Life insurance</li><li>
A clearly defined path for growth</li><li>
On-demand pay with PayActiv (access to earned but not yet paid wages)</li><li>
And much more!</li></ul><div><b>
Bosselman offers on-demand pay (access to earned but not yet paid wages) through:</b></div><br>
<div></div>
Responsibilities:
<ul><li>Hires, onboard, orients, trains, supervises, completes daily missed punches, and annual reviews, approves payroll and motivates Team Members.</li><li>
Effectively manages employee-relations issues, including utilization of corrective action measures where necessary.</li><li>
Trains Team Members on clear expectations of kitchen conduct and service.</li><li>
Assures the kitchen is operating to company expectations with regard to operational processes and procedures by setting the standard for excellence in the restaurant.</li><li>
Checks and maintains proper food holding and refrigeration temperature control points.</li><li>
Directs safety program for accident prevention and manages employee injury/illness reporting; provides safety training in first aid, lifting, carrying, handling hazardous material, and equipment.</li><li>
Coordinates all maintenance issues with General Manager and arranges for preventive maintenance or repair on restaurant equipment and kitchen as necessary.</li><li>
Monitors and implements janitorial and sanitation standards, which includes cleaning of the entire kitchen; responsible for maintaining appropriate cleaning schedules for the entire kitchen: floors, mats, walls, hoods, ceiling, other equipment and food storage areas.</li><li>
Preserves the integrity and value of food by overseeing all kitchen Team Members handling and preparation and through proper ordering, rotation, and defrosting procedures.</li><li>
Monitors food preparation along with ensuring the freshness of the food to only serve quality food.</li><li>
Ensures kitchen Team Members have the tools necessary to perform their jobs.</li><li>
Conducts regular departmental meetings.</li><li>
Ensures daily sidework is completed by staff and verified by management before end of shift.</li><li>
Reports for work in a timely manner when scheduled.</li></ul><p></p><p><b><br>
Financial Responsibilities:</b></p><ul><li>
Conduct monthly food inventory and utilize reporting within inventory software to correct variance issues and report them to General Manager.
</li><li>Implements strategies to exceed budgetary expectations regarding operational costs.</li><li>
Manages salary/wage administration meeting for budgeted labor as required by anticipated business activity while ensuring that all positions are staffed as needed and effectively manages labor cost, including food, beverage and labor objectives are met.</li></ul><p></p><p><b><br>
Additional Job Duties:</b></p><ul><li>
Assists in other duties, as assigned.</li></ul><p></p><p><b><br>
Supervisory Responsibilities:</b></p><ul><li>
Directly supervises 15 or more employees.</li></ul>
Qualifications:
<p><b>
Education, Experience and Job Qualifications (include certs or licenses needed):</b></p><ul><li>
Three to six years of high volume restaurant experience.</li><li>
One to two years of management experience.</li><li>
Serv-Safe Certified.</li></ul><div></div><div><b><br>
Minimum Qualifications:</b></div><ul><li>
Strong culinary aptitude from work and/or educational experiences.</li><li>
Strong adherence to designated specs, recipes, and procedures.</li><li>
Must be highly motivated, organized and able to handle multiple priorities while meeting deadlines.</li><li>
Must be able to operate under minimal supervision.</li><li>
Strong attention to detail.</li><li>
Must conduct self in a professional and respectful manner at all times.</li><li>
Must possess a positive, enthusiastic attitude.</li><li>
Must be flexible with the ability to adapt to change when required.</li><li>
Strong interpersonal communication skills.</li><li>
Maintains confidentiality of all trade secrets, including recipes, policies and procedures.</li><li>
Must be well groomed and properly attired.</li><li>
Must work a minimum of 50 hours per week.</li><li>
Must be able to work special events, holidays, and weekends.</li><li>
Must have reliable transportation and phone.</li><li>
Must be able to communicate in English. &ndash; IF APPLICABLE</li><li>
Able and willing to work cooperatively with other team members.</li></ul><p></p><p><b><br>
Physical Requirements:</b> The physical demands described here are representative of those that must be met by the Kitchen Manager to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform essential functions, provided such accommodations do not create an undue hardship for the Company.</p><br>
<p></p><ul><li>
The employee must occasionally lift and/or move up to 50 lbs., while performing the duties of this job, the employee is required to stand for long periods of time; frequently walk, use hands and fingers, handle or feel, reach with hands and arms, talk and hear; occasionally sit, climb or balance, stoop, kneel, crouch or crawl.</li></ul></div>

Kitchen Manager - Thunder Road Grill

Apex Opertaions

<div><p>We are currently hiring an experienced <b>Operations Manager / Restaurant Manager</b> to oversee and manage restaurant operations across <b>4 branches</b> in <b>Al Khobar</b>.</p><p>
We are specifically looking for candidates from:<br>
Arabic Nationalities &amp; India</p><p></p><h3 class="jobSectionHeader"><b>
Job Responsibilities:</b></h3><ul><li>Oversee daily operations across all restaurant branches.</li><li>Ensure consistent service quality and customer satisfaction.</li><li>Manage and supervise branch managers and staff.</li><li>Monitor sales performance and implement improvement strategies.</li><li>Control costs, budgets, and operational efficiency.</li><li>Ensure compliance with hygiene, safety, and company standards.</li><li>Handle customer feedback and resolve issues effectively.</li><li>Coordinate with kitchen and service teams to maintain smooth operations.</li></ul><h3 class="jobSectionHeader"><b>
Requirements:</b></h3><ul><li>Proven experience as an <b>Operations Manager or Restaurant Manager</b> (MUST).</li><li>Experience managing <b>multiple branches</b> is highly preferred.</li><li>Strong leadership and team management skills.</li><li>Excellent problem-solving and decision-making abilities.</li><li>Good understanding of restaurant KPIs, sales, and cost control.</li><li>Ability to work under pressure in a fast-paced environment.</li><li>Strong communication skills (Arabic &amp; English preferred).</li></ul><p></p><h3 class="jobSectionHeader"><b>
Salary &amp; Benefits:</b></h3><ul><li>Competitive salary (based on experience).</li><li>Healthy working Environment.</li></ul></div>

<div><div><b>Kitchen Manager / Sous Chef</b></div>
<div>Location: Print Works Bistro, Greensboro, North Carolina</div>
<div>Hours: Full Time</div>
<div></div><div>Print Works Bistro is looking for a friendly and energetic <b>Kitchen Manager </b>to join their team of enthusiastic restaurant professionals who provide outstanding experiences to the guests they serve in a fast-paced environment. To deliver the type of outstanding experience we provide our guests, we need remarkable individuals who are committed to making a difference.</div>
<div></div><div><div><div>Our common objective is articulated in our mission, which, in summary, is to be of genuine service to our guests, fellow staff members, owners, and the Earth and her people. To find out more about working with us, click here.</div>
</div>
</div><div></div><div>What are the responsibilities of a Kitchen Manager / Sous Chef?</div>
<ul><li>Communicate clearly and perform consistently while using the mission and values of the organization as your boss
</li><li>Responsible for ensuring that each shift is set up for success, runs smoothly (great cook times, delicious tasting dishes and great moral) and is broken down consistently following our systems</li>
<li>Be both a fantastic cook and chef, showing that you are able to one day work a station on the line during a shift with the same energy and interest as creating exciting specials
</li><li>Act as a coach and mentor to fellow colleagues creating a safe, fair work environment</li>
<li>Ensure that all orders are read and communicated efficiently making sure to effectively integrating the needs from multiple departments and service team members</li>
<li>Lead a team that will prepare a execute food quickly and consistently by following our established systems</li>
<li>Taking responsibility for recruiting and hiring great people, then developing them into Lucky Star staff members</li>
<li>Take ownership of the financial aspects of the restaurant including payroll, food cost and wastage.</li>
<li>Create an environment where leaders are prompted to further develop their skills in order to grow</li>
<li>Make sure that all staff members are being involved in all staff members meetings and education opportunities
</li></ul><div></div><div>What skills and experience are desired for a Kitchen Manager / Sous Chef?</div>
<ul><li>5 plus years&rsquo; experience in kitchen leadership in a full-service, moderate to high volume restaurant</li>
<li>Strong leadership skills</li>
<li>Great interpersonal and communication skills</li>
<li>Desire to work in a fast paced, enthusiastic environment</li>
<li>Culinary school background is a plus
</li>
</ul><div></div><div><div>Benefits? Yes.</div>
<ul><li>Employee Stock Ownership Plan (ESOP)</li>
<li>Health, dental and vision insurance</li>
<li>Voluntary Life Insurance</li>
<li>401K</li>
<li>Paid annual leave (vacation, sick, personal, etc.)</li>
<li>Family medical leave and domestic partner benefits</li>
<li>Industry related continuing education and frame of reference opportunities</li></ul></div></div>

Kitchen Manager / Sous Chef, Print Works Bistro

George's Bistro + Bar

<p><b>About Us:</b><br/>George&rsquo;s Bistro &amp; Bar is a fast-growing Italian &amp; Mediterranean restaurant known for fresh, high-quality dishes and a strong team culture. We&rsquo;re looking for a <b>hands-on Kitchen Manager</b> who leads from the front&mdash;someone who thrives on the line, drives creativity, and keeps operations tight.</p><p><b>Position Overview:</b><br/>This is a <b>working Kitchen Manager role</b>&mdash;you&rsquo;ll be on the line with the team while also managing kitchen operations. You&rsquo;ll play a key role in menu development, team leadership, and maintaining consistency in quality and execution.</p><p><b>Responsibilities:</b></p><ul><li>Work the line daily (expo, saut&eacute;, grill, etc.) and lead by example</li><li>Create and develop weekly specials and contribute to new menu ideas</li><li>Manage inventory, ordering, and food cost controls</li><li>Oversee kitchen scheduling and labor management</li><li>Train, mentor, and hold kitchen staff accountable</li><li>Maintain cleanliness, organization, and food safety standards</li><li>Ensure consistency, plating, and quality of all dishes</li><li>Collaborate with ownership on menu engineering and cost optimization</li><li>Communicate with vendors and occasionally clients for catering/events</li><li>Support private events and high-volume service execution</li></ul><p><b>Qualifications:</b></p><ul><li>3+ years of kitchen management or sous chef experience</li><li>Strong line cooking skills (must be comfortable working stations)</li><li>Experience with ordering, inventory, and food cost control</li><li>Leadership mindset with strong communication skills</li><li>Ability to thrive in a fast-paced, high-volume environment</li><li>Creative approach to food and menu development</li><li>Reliable, organized, and detail-oriented</li></ul><p><b>Compensation &amp; Benefits:</b></p><ul><li>Competitive salary (based on experience)</li><li>Performance-based bonuses</li></ul><p><b>Why Join Us:</b></p><ul><li>Be part of a growing, chef-driven concept</li><li>Opportunity to create and influence the menu</li><li>Strong team culture with ownership involvement</li><li>Room for growth and long-term leadership</li></ul><p>Pay: From $60,000.00 per year</p><p>Work Location: In person</p>

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