Fiddler s Elbow Golf And Country Club Inc
Bedminster, New Jersey
Job Description Job Description Fiddler's Elbow is an exclusive club situated in Bedminster, New Jersey. We proudly offer three championship golf courses, available for play nearly every day of the year, along with award-winning practice facilities both indoors and outdoors. Our sports and leisure complex boasts impressive state-of-the-art aquatic facilities enjoyed by individuals of all ages, as well as tennis, paddle sports, fitness options, and The Cove, a mini club designed for children. Our elegant manor-style clubhouse features both casual and fine dining options, along with the finest banquet facilities in the area for galas, weddings, and social gatherings. With our rich history, stunning grounds, and exceptional amenities, Fiddler's Elbow is truly an inspiring environment and a fantastic place to begin or advance your career! At Fiddler's Elbow, our mission is not only to, "Enhance the lives of our Members & Guests with WOW moments they can't live without," but to also enhance and enrich the lives of our Fiddler's Family members. We are looking for a Grill Room Sous Chef to join the Fiddler's Family and share their passion for hospitality with our members, guests, and fellow staff members. Fiddler's Elbow hosts a wide range of events from comedy shows and concerts to Fourth of July celebrations and New Year's Eve festivities, our annual FiddleFest Music and Food Festival, Member White-Out Party, golf outings and sporting events. We also host smaller clubs within the Club, such as our beloved Book Club and Cigar Club. Our members host many private events like weddings, social events, and celebrations of life milestones. The Sous Chef is responsible for monitoring and ensuring that all systems and standard operating procedures are met for all areas that directly report to them. Kitchen personnel will also be under the Sous Chef's supervision. This role will represent Fiddler's Elbow culture through their leadership skills, demeanor and work ethic. Tasks/Duties/Responsibilities: Supervise and direct staff with the daily preparation of soups, sauces, specials etc. to ensure that standards are being met Utilize a hands-on approach to training and development of kitchen staff Maintain standards of quality, cost, presentation and flavor of foods Work in any station as needed Expedite during peak service hours Make recommendations for maintenance, repair, and upkeep of the kitchen and its equipment Liaise daily with the Outlet Manager to keep open lines of communication regarding guest feedback Maintain organization in kitchen and storage areas Ensure the cleanliness and maintenance of all work areas, utensils, and equipment Create weekly specials Train and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes Supervise, train and evaluate kitchen personnel Monitor kitchen employees' time cards to ensure compliance with posted schedules Consult with dining service personnel during daily line-ups Assist in controlling food and payroll costs to achieve maximum profitability Ensure appropriate staffing needs are met for maximum productivity and high standards of quality Follow all safety and sanitation policies when handling food and beverage Reports all member/guest complaints to the Chef and assists in resolving complaints Stay current on regional and national food trends, seasonality, etc. Possess ability to follow and enforce company policies and procedures Perform other duties as assigned by Executive Chef Skills: Coordination Monitoring Active Listening Strong Communication Leadership Time-Management Ability to Multi-Task Work Styles: Attention to Detail Dependability Stress Tolerance Cooperation Persistence Required Education/Experience: Culinary Arts degree preferred At least 3-5 years supervisory experience Previous experience in a Country Club/Resort atmosphere preferred Required Qualifications: Must be a citizen of the USA or possess a valid work permit Working Conditions/Physical Requirements: Conditions in the kitchen are sometimes hot, cold and humid Ability to lift upwards of 50 pounds, frequently lift 20 pounds Utilization of both hands Ability to stoop, bend, lift Ability to be on feet for extended periods of time Must be able to work weekends, holidays, days/nights Safety Hazards: Sharp knives Band Saw Mixing machines and other food preparation equipment Chemicals Classification: FLSA - Non-Exempt Full-Time, Non-Seasonal Why join the Fiddler's Family? Benefits for ALL staff members: Competitive pay 2 days off per week Career advancement opportunities within our Club Development and Continuing Education Golf, Paddle/Tennis, and Fitness Privileges Paid Sick Leave PLUM Benefits Annual Summer and Holiday staff events 401(k) Plan, eligibility after 1 year of employment Benefits for Full Time Staff Members also include: Comprehensive healthcare, dental and vision package Flexible Spending & Dependent Care Accounts Paid Time Off (Vacation and Holiday) Life insurance
07/26/2026
Full time
Job Description Job Description Fiddler's Elbow is an exclusive club situated in Bedminster, New Jersey. We proudly offer three championship golf courses, available for play nearly every day of the year, along with award-winning practice facilities both indoors and outdoors. Our sports and leisure complex boasts impressive state-of-the-art aquatic facilities enjoyed by individuals of all ages, as well as tennis, paddle sports, fitness options, and The Cove, a mini club designed for children. Our elegant manor-style clubhouse features both casual and fine dining options, along with the finest banquet facilities in the area for galas, weddings, and social gatherings. With our rich history, stunning grounds, and exceptional amenities, Fiddler's Elbow is truly an inspiring environment and a fantastic place to begin or advance your career! At Fiddler's Elbow, our mission is not only to, "Enhance the lives of our Members & Guests with WOW moments they can't live without," but to also enhance and enrich the lives of our Fiddler's Family members. We are looking for a Grill Room Sous Chef to join the Fiddler's Family and share their passion for hospitality with our members, guests, and fellow staff members. Fiddler's Elbow hosts a wide range of events from comedy shows and concerts to Fourth of July celebrations and New Year's Eve festivities, our annual FiddleFest Music and Food Festival, Member White-Out Party, golf outings and sporting events. We also host smaller clubs within the Club, such as our beloved Book Club and Cigar Club. Our members host many private events like weddings, social events, and celebrations of life milestones. The Sous Chef is responsible for monitoring and ensuring that all systems and standard operating procedures are met for all areas that directly report to them. Kitchen personnel will also be under the Sous Chef's supervision. This role will represent Fiddler's Elbow culture through their leadership skills, demeanor and work ethic. Tasks/Duties/Responsibilities: Supervise and direct staff with the daily preparation of soups, sauces, specials etc. to ensure that standards are being met Utilize a hands-on approach to training and development of kitchen staff Maintain standards of quality, cost, presentation and flavor of foods Work in any station as needed Expedite during peak service hours Make recommendations for maintenance, repair, and upkeep of the kitchen and its equipment Liaise daily with the Outlet Manager to keep open lines of communication regarding guest feedback Maintain organization in kitchen and storage areas Ensure the cleanliness and maintenance of all work areas, utensils, and equipment Create weekly specials Train and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes Supervise, train and evaluate kitchen personnel Monitor kitchen employees' time cards to ensure compliance with posted schedules Consult with dining service personnel during daily line-ups Assist in controlling food and payroll costs to achieve maximum profitability Ensure appropriate staffing needs are met for maximum productivity and high standards of quality Follow all safety and sanitation policies when handling food and beverage Reports all member/guest complaints to the Chef and assists in resolving complaints Stay current on regional and national food trends, seasonality, etc. Possess ability to follow and enforce company policies and procedures Perform other duties as assigned by Executive Chef Skills: Coordination Monitoring Active Listening Strong Communication Leadership Time-Management Ability to Multi-Task Work Styles: Attention to Detail Dependability Stress Tolerance Cooperation Persistence Required Education/Experience: Culinary Arts degree preferred At least 3-5 years supervisory experience Previous experience in a Country Club/Resort atmosphere preferred Required Qualifications: Must be a citizen of the USA or possess a valid work permit Working Conditions/Physical Requirements: Conditions in the kitchen are sometimes hot, cold and humid Ability to lift upwards of 50 pounds, frequently lift 20 pounds Utilization of both hands Ability to stoop, bend, lift Ability to be on feet for extended periods of time Must be able to work weekends, holidays, days/nights Safety Hazards: Sharp knives Band Saw Mixing machines and other food preparation equipment Chemicals Classification: FLSA - Non-Exempt Full-Time, Non-Seasonal Why join the Fiddler's Family? Benefits for ALL staff members: Competitive pay 2 days off per week Career advancement opportunities within our Club Development and Continuing Education Golf, Paddle/Tennis, and Fitness Privileges Paid Sick Leave PLUM Benefits Annual Summer and Holiday staff events 401(k) Plan, eligibility after 1 year of employment Benefits for Full Time Staff Members also include: Comprehensive healthcare, dental and vision package Flexible Spending & Dependent Care Accounts Paid Time Off (Vacation and Holiday) Life insurance
Fiddler s Elbow Golf And Country Club Inc
Bedminster, New Jersey
Job Description Job Description Position: Banquet Sous Chef Department: Kitchen-Banquet Supervisor: Executive Chef/ Director of Food and Beverage, Executive Sous Chef and Executive Banquet Chef Supervises: Banquet Kitchen cooks and dishwashers Summary of Responsibilities: The Banquet Sous Chef is responsible for monitoring and ensuring that all systems and standard operating procedures are met for all areas that directly report to them. Banquet Kitchen personnel will also be under the Banquet Sous Chef's supervision. This role will represent Fiddler's Elbow culture through their leadership skills, demeanor, and work ethic. At Fiddler's Elbow, our mission is not only to, "Enhance the lives of our Members & Guests with WOW moments they can't live without," but to also enhance and enrich the lives of our Fiddler's Family members. Essential Functions: Promotes a positive work environment through effective communication and creating a warm and engaging atmosphere. Supervise and direct staff with the daily preparation of soups, sauces, specials etc. to ensure that standards are being met. Ensure all kitchen staff, including cooks and dishwashers are trained on safety procedures, including knife cutting skills. Utilize a hands-on approach to training and development of kitchen staff. Maintain standards of quality, cost, presentation, and flavor of foods. Work in any station as needed. Expedite during peak service hours. Make recommendations for maintenance, repair, and upkeep of the kitchen and its equipment. Liaise daily with the Banquet Manager to keep open lines of communication regarding guest feedback. Maintain organization in kitchen and storage areas. Ensure the cleanliness and maintenance of all work areas, utensils, and equipment. Create weekly specials. Train and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes. Evaluate and coach banquet kitchen staff to ensure their growth and development. Monitor kitchen employees' timecards to ensure compliance with posted schedules. Consult with dining service personnel during daily line-ups. Assist in controlling food and payroll costs to achieve maximum profitability. Ensure appropriate staffing needs are met for maximum productivity and high standards of quality. Follow all safety and sanitation policies when handling food and beverage. Reports all member/guest complaints to the Executive Chef/Director of Food and Beverage and assists in resolving complaints. Stay current on regional and national food trends, seasonality, etc. Possess ability to follow and enforce company policies and procedures. Perform other duties as assigned by Executive Chef/Director of Food and Beverage, Executive Sous Chef and Executive Banquet Chef. Skills: Monitoring Active Listening Strong Communication Leadership Time-Management Ability to multi-task Work Styles: Attention to Detail Dependability Stress Tolerance Cooperation Persistence Required Education/Experience: Culinary Arts degree preferred At least 3 years supervisory experience At least 2 years of culinary work in a banquet kitchen Previous experience in a Country Club/Resort atmosphere preferred Working Conditions/Physical Requirements: Conditions in the kitchen are sometimes hot, cold and humid Ability to lift upwards of 50 pounds, frequently lift 20 pounds Utilization of both hands Ability to stoop, bend, lift Ability to be on feet for extended periods of time Must be able to work weekends, holidays, days/nights Safety Hazards: Sharp knives Band Saw Mixing machines and other food preparation equipment Chemicals Classification: FLSA Exempt Full Time Benefits: Competitive pay 2 days off per week Career advancement opportunities within our Club Development and Continuing Education Comprehensive healthcare, dental and vision package Flexible Spending & Dependent Care Accounts Paid Time Off (Vacation, Sick and Holiday) 401(k) Plan, eligibility after 1 year of employment Life insurance PLUM Benefits Golf, Paddle/Tennis, and Fitness Privileges Annual Summer and Holiday staff events
07/26/2026
Full time
Job Description Job Description Position: Banquet Sous Chef Department: Kitchen-Banquet Supervisor: Executive Chef/ Director of Food and Beverage, Executive Sous Chef and Executive Banquet Chef Supervises: Banquet Kitchen cooks and dishwashers Summary of Responsibilities: The Banquet Sous Chef is responsible for monitoring and ensuring that all systems and standard operating procedures are met for all areas that directly report to them. Banquet Kitchen personnel will also be under the Banquet Sous Chef's supervision. This role will represent Fiddler's Elbow culture through their leadership skills, demeanor, and work ethic. At Fiddler's Elbow, our mission is not only to, "Enhance the lives of our Members & Guests with WOW moments they can't live without," but to also enhance and enrich the lives of our Fiddler's Family members. Essential Functions: Promotes a positive work environment through effective communication and creating a warm and engaging atmosphere. Supervise and direct staff with the daily preparation of soups, sauces, specials etc. to ensure that standards are being met. Ensure all kitchen staff, including cooks and dishwashers are trained on safety procedures, including knife cutting skills. Utilize a hands-on approach to training and development of kitchen staff. Maintain standards of quality, cost, presentation, and flavor of foods. Work in any station as needed. Expedite during peak service hours. Make recommendations for maintenance, repair, and upkeep of the kitchen and its equipment. Liaise daily with the Banquet Manager to keep open lines of communication regarding guest feedback. Maintain organization in kitchen and storage areas. Ensure the cleanliness and maintenance of all work areas, utensils, and equipment. Create weekly specials. Train and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes. Evaluate and coach banquet kitchen staff to ensure their growth and development. Monitor kitchen employees' timecards to ensure compliance with posted schedules. Consult with dining service personnel during daily line-ups. Assist in controlling food and payroll costs to achieve maximum profitability. Ensure appropriate staffing needs are met for maximum productivity and high standards of quality. Follow all safety and sanitation policies when handling food and beverage. Reports all member/guest complaints to the Executive Chef/Director of Food and Beverage and assists in resolving complaints. Stay current on regional and national food trends, seasonality, etc. Possess ability to follow and enforce company policies and procedures. Perform other duties as assigned by Executive Chef/Director of Food and Beverage, Executive Sous Chef and Executive Banquet Chef. Skills: Monitoring Active Listening Strong Communication Leadership Time-Management Ability to multi-task Work Styles: Attention to Detail Dependability Stress Tolerance Cooperation Persistence Required Education/Experience: Culinary Arts degree preferred At least 3 years supervisory experience At least 2 years of culinary work in a banquet kitchen Previous experience in a Country Club/Resort atmosphere preferred Working Conditions/Physical Requirements: Conditions in the kitchen are sometimes hot, cold and humid Ability to lift upwards of 50 pounds, frequently lift 20 pounds Utilization of both hands Ability to stoop, bend, lift Ability to be on feet for extended periods of time Must be able to work weekends, holidays, days/nights Safety Hazards: Sharp knives Band Saw Mixing machines and other food preparation equipment Chemicals Classification: FLSA Exempt Full Time Benefits: Competitive pay 2 days off per week Career advancement opportunities within our Club Development and Continuing Education Comprehensive healthcare, dental and vision package Flexible Spending & Dependent Care Accounts Paid Time Off (Vacation, Sick and Holiday) 401(k) Plan, eligibility after 1 year of employment Life insurance PLUM Benefits Golf, Paddle/Tennis, and Fitness Privileges Annual Summer and Holiday staff events
Job Description Job Description Marker 32 is seeking an experienced, passionate, and hands-on Chef de Cuisine to assist in leading our culinary team in delivering exceptional coastal dining experiences. The Chef de Cuisine is responsible for the daily operation of the kitchen, ensuring the highest standards of food quality, consistency, sanitation, and team performance. Working closely with the Executive Chef and restaurant leadership, this role combines culinary creativity with strong operational and leadership skills. The ideal candidate is a motivated leader who thrives in a fast-paced, high-volume environment while maintaining a commitment to excellence, hospitality, and teamwork. Key Responsibilities: Culinary Leadership Ensure every dish meets Marker 32's standards for quality, presentation, consistency, and flavor. Maintain recipe adherence, portion control, and food quality standards. Assist with seasonal menu development, specials, and recipe testing. Maintain high standards of cleanliness, organization, and kitchen efficiency. Team Leadership : Recruit, train, mentor, and develop kitchen staff. Foster a positive, respectful, and accountable team culture. Coach employees through regular feedback and performance evaluations. Lead pre-shift meetings and communicate daily priorities. Operations & Financial Management : Manage food and labor costs while maintaining exceptional guest satisfaction. Monitor inventory levels and place food and supply orders. Minimize waste through proper inventory management and production planning. Food Safety & Compliance: Ensure compliance with all local, state, and federal health regulations. Enforce proper sanitation procedures and workplace safety practices. Prepare for and maintain excellent health inspection scores. Guest Experience: Work collaboratively with the front-of-house management team to provide seamless guest experiences. Maintain a visible leadership presence during service. Qualifications : 5+ years of progressive culinary leadership experience. Previous experience as a Sous Chef or Chef de Cuisine in an upscale casual or fine dining restaurant. Strong knowledge of seafood, steaks, contemporary American cuisine, and seasonal ingredients. Proven ability to lead, motivate, and develop kitchen teams. Strong organizational and time-management skills. Experience managing food cost, labor cost, and inventory. Knowledge of food safety regulations and sanitation standards. Ability to work evenings, weekends, and holidays. ServSafe Manager Certification (preferred or required). Preferred Skills: Strong knife skills and advanced cooking techniques. Experience with high-volume service. Excellent communication and leadership abilities. Ability to remain calm and effective under pressure. Creative menu planning and recipe development. Proficiency with kitchen management and inventory systems. What We Offer Competitive salary based on experience Performance bonus opportunities Paid vacation and paid time off Health insurance benefits Dining discounts Opportunity to contribute creatively to one of Jacksonville Beach's premier waterfront dining destinations. Marker 32 is an established 30+ years restaurant that produces great young chefs. The Company Description Local, fast-growth hospitality professionals managing 9 restaurant locations with more locations in development. Company Description Local, fast-growth hospitality professionals managing 9 restaurant locations with more locations in development.
07/26/2026
Full time
Job Description Job Description Marker 32 is seeking an experienced, passionate, and hands-on Chef de Cuisine to assist in leading our culinary team in delivering exceptional coastal dining experiences. The Chef de Cuisine is responsible for the daily operation of the kitchen, ensuring the highest standards of food quality, consistency, sanitation, and team performance. Working closely with the Executive Chef and restaurant leadership, this role combines culinary creativity with strong operational and leadership skills. The ideal candidate is a motivated leader who thrives in a fast-paced, high-volume environment while maintaining a commitment to excellence, hospitality, and teamwork. Key Responsibilities: Culinary Leadership Ensure every dish meets Marker 32's standards for quality, presentation, consistency, and flavor. Maintain recipe adherence, portion control, and food quality standards. Assist with seasonal menu development, specials, and recipe testing. Maintain high standards of cleanliness, organization, and kitchen efficiency. Team Leadership : Recruit, train, mentor, and develop kitchen staff. Foster a positive, respectful, and accountable team culture. Coach employees through regular feedback and performance evaluations. Lead pre-shift meetings and communicate daily priorities. Operations & Financial Management : Manage food and labor costs while maintaining exceptional guest satisfaction. Monitor inventory levels and place food and supply orders. Minimize waste through proper inventory management and production planning. Food Safety & Compliance: Ensure compliance with all local, state, and federal health regulations. Enforce proper sanitation procedures and workplace safety practices. Prepare for and maintain excellent health inspection scores. Guest Experience: Work collaboratively with the front-of-house management team to provide seamless guest experiences. Maintain a visible leadership presence during service. Qualifications : 5+ years of progressive culinary leadership experience. Previous experience as a Sous Chef or Chef de Cuisine in an upscale casual or fine dining restaurant. Strong knowledge of seafood, steaks, contemporary American cuisine, and seasonal ingredients. Proven ability to lead, motivate, and develop kitchen teams. Strong organizational and time-management skills. Experience managing food cost, labor cost, and inventory. Knowledge of food safety regulations and sanitation standards. Ability to work evenings, weekends, and holidays. ServSafe Manager Certification (preferred or required). Preferred Skills: Strong knife skills and advanced cooking techniques. Experience with high-volume service. Excellent communication and leadership abilities. Ability to remain calm and effective under pressure. Creative menu planning and recipe development. Proficiency with kitchen management and inventory systems. What We Offer Competitive salary based on experience Performance bonus opportunities Paid vacation and paid time off Health insurance benefits Dining discounts Opportunity to contribute creatively to one of Jacksonville Beach's premier waterfront dining destinations. Marker 32 is an established 30+ years restaurant that produces great young chefs. The Company Description Local, fast-growth hospitality professionals managing 9 restaurant locations with more locations in development. Company Description Local, fast-growth hospitality professionals managing 9 restaurant locations with more locations in development.
Job Description Job Description Location: Apizza Alimentari, Fayetteville, New York Reports to: Chef Job Description: A Sous Chef / Kitchen Manager assists the Executive/Head Chef in overseeing all kitchen operations, maintaining high standards of food quality and presentation, and ensuring a seamless dining experience for guests. The Sous Chef / Kitchen Manager collaborates with a skilled culinary team, leads by example, and contributes to menu development while adhering to established recipes and guidelines. Creativity, leadership abilities, and attention to detail are essential in upholding a restaurant's reputation for excellence. Key Responsibilities: Culinary leadership: Collaborate with the Head Chef in menu planning, recipe development, and overall culinary strategy. Lead the kitchen team by example, demonstrating culinary skills, professionalism, and a commitment to excellence. Kitchen operations: Oversee day-to-day kitchen operations, ensuring a smooth and efficient workflow. Manage the preparation, cooking, and presentation of dishes, maintaining high standards of quality and consistency. Menu development: Contribute to menu planning, offering creative input and ensuring a diverse and appealing selection. Adapt menus to accommodate seasonal ingredients and guest preferences in accordance with Exec Chef Staff supervision and training: Train and mentor kitchen staff, fostering a positive and collaborative work environment. Conduct regular training sessions on culinary techniques, safety procedures, and hygiene standards. Quality control: Maintain rigorous quality control measures to ensure that every dish meets the established standards. Conduct regular tastings and inspections to uphold the culinary excellence of the establishment. Inventory management: Manage kitchen inventory, including ordering, receiving, and storage of ingredients. Implement cost control measures to optimize kitchen expenses while maintaining quality as directed by Exec Chef Adherence to health and safety standards: Ensure compliance with health and safety regulations, implementing best practices to maintain a safe and hygienic kitchen environment. Conduct regular inspections to identify and rectify potential hazards. Collaboration with culinary team: Work closely with other members of the culinary team, including pastry chefs, line cooks, and kitchen assistants, to ensure seamless coordination. Collaborate with the front-of-house staff to meet guest expectations and address special requests. Scheduling and shift planning: Assist in creating staff schedules as directed, taking into account business demands and individual team members' availability. Manage shift rotations and breaks to maintain an efficient and motivated kitchen team. Event catering (Future): Oversee catering operations for special events, ensuring a high standard of culinary execution. Collaborate with event planners to customize menus for private functions and banquets. Continuous learning and development: Stay abreast of culinary trends, techniques, and innovations, integrating new concepts into the menu. Attend workshops, culinary events, and training sessions to enhance personal and team skills when applicable. Guest interaction: Interact with guests when necessary, addressing feedback, accommodating special requests, and ensuring a positive dining experience. Cost management: Collaborate with the Head Chef on budgeting and financial planning for the kitchen department. Implement strategies to minimize food wastage and control operational costs. Recipe standardization: Develop and document standardized recipes to maintain consistency in taste, presentation, and portion sizes. Ensure that recipes are easily replicable by kitchen staff. Essential Skills: Exceptional culinary skills and a deep understanding of various cooking techniques, flavor profiles, and presentation styles. Strong leadership abilities with the ability to motivate and inspire a team, fostering a positive, inclusive work culture. Excellent organizational and time management skills, with the ability to multitask and prioritize effectively. Strong knowledge of food safety and sanitation regulations, ensuring strict adherence to health code standards. Passion for quality food, creativity, and staying updated with industry trends and innovations. Ability to thrive in a fast-paced, high-pressure environment while maintaining attention to detail. Strong communication and interpersonal skills, with the ability to collaborate effectively with team members and interact professionally with guests. Qualifications: Culinary degree or equivalent professional training preferred. Proven experience as a Sous Chef, Kitchen Manager or Senior Station Chef in a high-volume, fast-paced restaurant environment. Compensation and Benefits: Vacation/Sick Time 401(k) Options Partial pay health Insurance opportunities dependent on full-time status of 30 hours or more per week Competitive wages Food and Beverage Allowance Growth Opportunities Performance Review Cycles Clear management structure
07/26/2026
Full time
Job Description Job Description Location: Apizza Alimentari, Fayetteville, New York Reports to: Chef Job Description: A Sous Chef / Kitchen Manager assists the Executive/Head Chef in overseeing all kitchen operations, maintaining high standards of food quality and presentation, and ensuring a seamless dining experience for guests. The Sous Chef / Kitchen Manager collaborates with a skilled culinary team, leads by example, and contributes to menu development while adhering to established recipes and guidelines. Creativity, leadership abilities, and attention to detail are essential in upholding a restaurant's reputation for excellence. Key Responsibilities: Culinary leadership: Collaborate with the Head Chef in menu planning, recipe development, and overall culinary strategy. Lead the kitchen team by example, demonstrating culinary skills, professionalism, and a commitment to excellence. Kitchen operations: Oversee day-to-day kitchen operations, ensuring a smooth and efficient workflow. Manage the preparation, cooking, and presentation of dishes, maintaining high standards of quality and consistency. Menu development: Contribute to menu planning, offering creative input and ensuring a diverse and appealing selection. Adapt menus to accommodate seasonal ingredients and guest preferences in accordance with Exec Chef Staff supervision and training: Train and mentor kitchen staff, fostering a positive and collaborative work environment. Conduct regular training sessions on culinary techniques, safety procedures, and hygiene standards. Quality control: Maintain rigorous quality control measures to ensure that every dish meets the established standards. Conduct regular tastings and inspections to uphold the culinary excellence of the establishment. Inventory management: Manage kitchen inventory, including ordering, receiving, and storage of ingredients. Implement cost control measures to optimize kitchen expenses while maintaining quality as directed by Exec Chef Adherence to health and safety standards: Ensure compliance with health and safety regulations, implementing best practices to maintain a safe and hygienic kitchen environment. Conduct regular inspections to identify and rectify potential hazards. Collaboration with culinary team: Work closely with other members of the culinary team, including pastry chefs, line cooks, and kitchen assistants, to ensure seamless coordination. Collaborate with the front-of-house staff to meet guest expectations and address special requests. Scheduling and shift planning: Assist in creating staff schedules as directed, taking into account business demands and individual team members' availability. Manage shift rotations and breaks to maintain an efficient and motivated kitchen team. Event catering (Future): Oversee catering operations for special events, ensuring a high standard of culinary execution. Collaborate with event planners to customize menus for private functions and banquets. Continuous learning and development: Stay abreast of culinary trends, techniques, and innovations, integrating new concepts into the menu. Attend workshops, culinary events, and training sessions to enhance personal and team skills when applicable. Guest interaction: Interact with guests when necessary, addressing feedback, accommodating special requests, and ensuring a positive dining experience. Cost management: Collaborate with the Head Chef on budgeting and financial planning for the kitchen department. Implement strategies to minimize food wastage and control operational costs. Recipe standardization: Develop and document standardized recipes to maintain consistency in taste, presentation, and portion sizes. Ensure that recipes are easily replicable by kitchen staff. Essential Skills: Exceptional culinary skills and a deep understanding of various cooking techniques, flavor profiles, and presentation styles. Strong leadership abilities with the ability to motivate and inspire a team, fostering a positive, inclusive work culture. Excellent organizational and time management skills, with the ability to multitask and prioritize effectively. Strong knowledge of food safety and sanitation regulations, ensuring strict adherence to health code standards. Passion for quality food, creativity, and staying updated with industry trends and innovations. Ability to thrive in a fast-paced, high-pressure environment while maintaining attention to detail. Strong communication and interpersonal skills, with the ability to collaborate effectively with team members and interact professionally with guests. Qualifications: Culinary degree or equivalent professional training preferred. Proven experience as a Sous Chef, Kitchen Manager or Senior Station Chef in a high-volume, fast-paced restaurant environment. Compensation and Benefits: Vacation/Sick Time 401(k) Options Partial pay health Insurance opportunities dependent on full-time status of 30 hours or more per week Competitive wages Food and Beverage Allowance Growth Opportunities Performance Review Cycles Clear management structure
Job Description Job Description Position: Sous Chef (Salary) Reports To: Hotel Resort Chef Classification: Exempt (Salaried) Work Schedule: Full-time; evenings, weekends, holidays, and extended hours as business levels require. Position Purpose The Sous Chef assists the Hotel Resort Chef in leading all culinary operations for Mountain Lake Lodge's restaurants, banquets, catering, weddings, festivals, and special events. This position provides hands-on leadership in a high-volume, full-service resort kitchen while ensuring exceptional food quality, sanitation, consistency, cost control, and team development. Essential Responsibilities Assist in directing daily kitchen operations and lead the kitchen in the absence of the Hotel Resort Chef. Supervise, coach, schedule, and develop culinary associates while maintaining a positive, mentoring culture. Ensure consistent preparation, presentation, portion control, and quality standards. Maintain compliance with food safety, sanitation, and health department regulations. Monitor labor productivity, food costs, waste, and recipe adherence. Support menu development and seasonal features using Appalachian-inspired cuisine. Coordinate production for restaurant service, room service, banquets, weddings, and special events. Maintain a clean, organized, and safe kitchen. Inventory & Purchasing Assist with ordering all food and kitchen supplies. Maintain inventory controls and conduct weekly/monthly inventories. Receive and inspect deliveries for quality and accuracy. Work with approved vendors and control purchasing costs. Minimize waste through proper rotation (FIFO) and storage practices. Leadership Expectations Lead by example and foster teamwork across Culinary, Food & Beverage, Stewarding, Sales, and Guest Services. Train associates on recipes, safety, equipment, and standards. Conduct shift line-ups and daily production meetings. Maintain professional communication and accountability. Qualifications 3-5+ years of progressive culinary leadership in a full-service hotel, resort, or upscale restaurant. Previous supervisory experience required. Strong experience with food ordering, purchasing, inventory management, and cost controls. Knowledge of food and labor cost management. Ability to work mornings, evenings, weekends, holidays, and during emergency operational needs. ServSafe Manager Certification preferred or obtainable upon hire. Physical Requirements Stand and walk for extended periods. Lift up to 50 pounds. Work in hot, cold, and fast-paced kitchen environments. Mountain Lake Leadership Expectations This leadership position is expected to embody Mountain Lake's core values by leading with integrity, delivering passionate hospitality, supporting associates through coaching and accountability, and creating memorable guest experiences every day. Company Description Welcome to Mountain Lake Timeless Tranquility Meets Appalachian Mountain Adventure Set in the middle of a 2,600-acre nature preserve and surrounded by breathtaking Appalachian Mountains, our historic Mountain Lake Resort provides the ultimate rustic retreat. Company Description Welcome to Mountain Lake Timeless Tranquility Meets Appalachian Mountain Adventure Set in the middle of a 2,600-acre nature preserve and surrounded by breathtaking Appalachian Mountains, our historic Mountain Lake Resort provides the ultimate rustic retreat.
07/26/2026
Full time
Job Description Job Description Position: Sous Chef (Salary) Reports To: Hotel Resort Chef Classification: Exempt (Salaried) Work Schedule: Full-time; evenings, weekends, holidays, and extended hours as business levels require. Position Purpose The Sous Chef assists the Hotel Resort Chef in leading all culinary operations for Mountain Lake Lodge's restaurants, banquets, catering, weddings, festivals, and special events. This position provides hands-on leadership in a high-volume, full-service resort kitchen while ensuring exceptional food quality, sanitation, consistency, cost control, and team development. Essential Responsibilities Assist in directing daily kitchen operations and lead the kitchen in the absence of the Hotel Resort Chef. Supervise, coach, schedule, and develop culinary associates while maintaining a positive, mentoring culture. Ensure consistent preparation, presentation, portion control, and quality standards. Maintain compliance with food safety, sanitation, and health department regulations. Monitor labor productivity, food costs, waste, and recipe adherence. Support menu development and seasonal features using Appalachian-inspired cuisine. Coordinate production for restaurant service, room service, banquets, weddings, and special events. Maintain a clean, organized, and safe kitchen. Inventory & Purchasing Assist with ordering all food and kitchen supplies. Maintain inventory controls and conduct weekly/monthly inventories. Receive and inspect deliveries for quality and accuracy. Work with approved vendors and control purchasing costs. Minimize waste through proper rotation (FIFO) and storage practices. Leadership Expectations Lead by example and foster teamwork across Culinary, Food & Beverage, Stewarding, Sales, and Guest Services. Train associates on recipes, safety, equipment, and standards. Conduct shift line-ups and daily production meetings. Maintain professional communication and accountability. Qualifications 3-5+ years of progressive culinary leadership in a full-service hotel, resort, or upscale restaurant. Previous supervisory experience required. Strong experience with food ordering, purchasing, inventory management, and cost controls. Knowledge of food and labor cost management. Ability to work mornings, evenings, weekends, holidays, and during emergency operational needs. ServSafe Manager Certification preferred or obtainable upon hire. Physical Requirements Stand and walk for extended periods. Lift up to 50 pounds. Work in hot, cold, and fast-paced kitchen environments. Mountain Lake Leadership Expectations This leadership position is expected to embody Mountain Lake's core values by leading with integrity, delivering passionate hospitality, supporting associates through coaching and accountability, and creating memorable guest experiences every day. Company Description Welcome to Mountain Lake Timeless Tranquility Meets Appalachian Mountain Adventure Set in the middle of a 2,600-acre nature preserve and surrounded by breathtaking Appalachian Mountains, our historic Mountain Lake Resort provides the ultimate rustic retreat. Company Description Welcome to Mountain Lake Timeless Tranquility Meets Appalachian Mountain Adventure Set in the middle of a 2,600-acre nature preserve and surrounded by breathtaking Appalachian Mountains, our historic Mountain Lake Resort provides the ultimate rustic retreat.
Job Description Job Description Job Title: Converting Dept - Converting Production Utility / Machine Operator Reports To: Converting Manager Position Details Maintain a safe and clean workplace Understand production processes Set-up machine, check and handling raw materials Move and maneuver material and equipment using manual or motorized devices The position works on a rotation basis, including days, nights, weekends and holidays covering 24/7. Education & Experience Requirements High School Diploma/G.E.D. 1-3 years' experience as a machine operator Associate degree/technical certificate preferred Manufacturing/warehouse experience preferred Knowledge of paper industry preferred Knowledge, Skills, & Abilities Must be able to read, write, speak, and understand English Ability to work in a team-oriented environment Ability to follow detailed instructions Analytical skills and attention to detail Ability to troubleshoot Knowledge of basic mathematics Ability to move and maneuver material and equipment using manual or motorized devices Forklift experience a plus Working knowledge of diverse high-speed machinery and measurement tools (caliper, micrometer etc.) Understanding of production procedures Ability to read blueprints, schematics and manuals Duties and Responsibilities Work safely and observe all safety rules around all paper mill equipment Maintain and up-keep a high-level of cleanliness at workplace Perform machine setups (calibration, cleaning etc.) to start a production cycle Control and adjust the functions and settings of machines (e.g. speed) Feed the necessary raw material or parts to semi-automated machines Inspect parts with precision and measuring tools to ensure they meet requirements Test the operation of machines periodically to guarantee their smooth running Fix issues that might occur during the shift Check output to discover any machine-related mistakes or flaws Keep records of approved and defective units or final products Maintain activity logs Other duties as assigned Physical Requirements Lifting: Ability to lift 50 pounds Standing: 100% of the time Heat: Can be hot at times (seasonal) Stairs: Yes Water: Low possibility of getting wet The company offers competitive benefits including Medical, Dental, Vision, Health Savings Account, Life, 401K Plan, Paid Time Off (PTO), Employee Assistance Programs (EAP), etc. We are an equal employment opportunity company with a drug free workplace. Jobs where you grow We are a global leader in the forest products industry offering a dynamic and safe work environment with opportunities and challenges that will help develop your skills. With a diverse range of pulp, paper, tissue and wood products sold in over 70 countries, Resolute owns or operates some 40 facilities, as well as power generation assets, in the United States and Canada. We're a company writing a new story for itself in a rapidly changing industry. We have made important inroads to ensure long-term profitability and to be an environmental supplier of choice. In order to remain a leader in our field, we are looking for individuals who are driven and eager to learn. Come take part of our history and be part of the change! Company Description Resolute Tissue, a leading manufacturer of tissue products, producing both virgin and recycled grades is seeking an Inventory Clerk to join our team! This position is ideal for a career-minded individual with the ability to bring technical and leadership skills to the role making you a highly valuable member of the team. The company operates a state-of-the-art paper mill near Orlando, Florida where it manufactures tissue parent rolls for resale as well as converts into finished products; namely bath tissue and paper towels, servicing customers in the away-from-home and value retail. NECESSARY COMPETENCIES: Challenges the Process: Challenges the status quo. Use technical information to solve technical problems. Finds solutions to process related issues. Results Driven: Holds self and others accountable for measurable results. Exhibits urgency and persistence. Strong Written and Oral Communication Skills: Can articulate clearly and concisely in English, both written and oral formats. Effectively uses active listening skills and provides appropriate feedback. Embraces Corporate Values and Ethics: Decisions and actions are guided by the organization code of ethics. Represents and defends the corporate interest at all times. Builds Effective Working Relationships: Collaborates effectively inside and outside of functional area. Credible; gets along well with all employees throughout the organization. Works toward outcomes favorable to all. Be Part of the Change. Be Part of a Dynamic Team. We are a global leader in the forest products industry offering an energetic and safe work environment with opportunities and challenges that will help develop your skills. We are more than 8,000 employees in Canada, the United States and various other international locations. Company Description Resolute Tissue, a leading manufacturer of tissue products, producing both virgin and recycled grades is seeking an Inventory Clerk to join our team! This position is ideal for a career-minded individual with the ability to bring technical and leadership skills to the role making you a highly valuable member of the team. The company operates a state-of-the-art paper mill near Orlando, Florida where it manufactures tissue parent rolls for resale as well as converts into finished products; namely bath tissue and paper towels, servicing customers in the away-from-home and value retail. NECESSARY COMPETENCIES: Challenges the Process: Challenges the status quo. Use technical information to solve technical problems. Finds solutions to process related issues. Results Driven: Holds self and others accountable for measurable results. Exhibits urgency and persistence. Strong Written and Oral Communication Skills: Can articulate clearly and concisely in English, both written and oral formats. Effectively uses active listening skills and provides appropriate feedback. Embraces Corporate Values and Ethics: Decisions and actions are guided by the organization code of ethics. Represents and defends the corporate interest at all times. Builds Effective Working Relationships: Collaborates effectively inside and outside of functional area. Credible; gets along well with all employees throughout the organization. Works toward outcomes favorable to all. Be Part of the Change. Be Part of a Dynamic Team. We are a global leader in the forest products industry offering an energetic and safe work environment with opportunities and challenges that will help develop your skills. We are more than 8,000 employees in Canada, the United States and various other international locations.
07/26/2026
Full time
Job Description Job Description Job Title: Converting Dept - Converting Production Utility / Machine Operator Reports To: Converting Manager Position Details Maintain a safe and clean workplace Understand production processes Set-up machine, check and handling raw materials Move and maneuver material and equipment using manual or motorized devices The position works on a rotation basis, including days, nights, weekends and holidays covering 24/7. Education & Experience Requirements High School Diploma/G.E.D. 1-3 years' experience as a machine operator Associate degree/technical certificate preferred Manufacturing/warehouse experience preferred Knowledge of paper industry preferred Knowledge, Skills, & Abilities Must be able to read, write, speak, and understand English Ability to work in a team-oriented environment Ability to follow detailed instructions Analytical skills and attention to detail Ability to troubleshoot Knowledge of basic mathematics Ability to move and maneuver material and equipment using manual or motorized devices Forklift experience a plus Working knowledge of diverse high-speed machinery and measurement tools (caliper, micrometer etc.) Understanding of production procedures Ability to read blueprints, schematics and manuals Duties and Responsibilities Work safely and observe all safety rules around all paper mill equipment Maintain and up-keep a high-level of cleanliness at workplace Perform machine setups (calibration, cleaning etc.) to start a production cycle Control and adjust the functions and settings of machines (e.g. speed) Feed the necessary raw material or parts to semi-automated machines Inspect parts with precision and measuring tools to ensure they meet requirements Test the operation of machines periodically to guarantee their smooth running Fix issues that might occur during the shift Check output to discover any machine-related mistakes or flaws Keep records of approved and defective units or final products Maintain activity logs Other duties as assigned Physical Requirements Lifting: Ability to lift 50 pounds Standing: 100% of the time Heat: Can be hot at times (seasonal) Stairs: Yes Water: Low possibility of getting wet The company offers competitive benefits including Medical, Dental, Vision, Health Savings Account, Life, 401K Plan, Paid Time Off (PTO), Employee Assistance Programs (EAP), etc. We are an equal employment opportunity company with a drug free workplace. Jobs where you grow We are a global leader in the forest products industry offering a dynamic and safe work environment with opportunities and challenges that will help develop your skills. With a diverse range of pulp, paper, tissue and wood products sold in over 70 countries, Resolute owns or operates some 40 facilities, as well as power generation assets, in the United States and Canada. We're a company writing a new story for itself in a rapidly changing industry. We have made important inroads to ensure long-term profitability and to be an environmental supplier of choice. In order to remain a leader in our field, we are looking for individuals who are driven and eager to learn. Come take part of our history and be part of the change! Company Description Resolute Tissue, a leading manufacturer of tissue products, producing both virgin and recycled grades is seeking an Inventory Clerk to join our team! This position is ideal for a career-minded individual with the ability to bring technical and leadership skills to the role making you a highly valuable member of the team. The company operates a state-of-the-art paper mill near Orlando, Florida where it manufactures tissue parent rolls for resale as well as converts into finished products; namely bath tissue and paper towels, servicing customers in the away-from-home and value retail. NECESSARY COMPETENCIES: Challenges the Process: Challenges the status quo. Use technical information to solve technical problems. Finds solutions to process related issues. Results Driven: Holds self and others accountable for measurable results. Exhibits urgency and persistence. Strong Written and Oral Communication Skills: Can articulate clearly and concisely in English, both written and oral formats. Effectively uses active listening skills and provides appropriate feedback. Embraces Corporate Values and Ethics: Decisions and actions are guided by the organization code of ethics. Represents and defends the corporate interest at all times. Builds Effective Working Relationships: Collaborates effectively inside and outside of functional area. Credible; gets along well with all employees throughout the organization. Works toward outcomes favorable to all. Be Part of the Change. Be Part of a Dynamic Team. We are a global leader in the forest products industry offering an energetic and safe work environment with opportunities and challenges that will help develop your skills. We are more than 8,000 employees in Canada, the United States and various other international locations. Company Description Resolute Tissue, a leading manufacturer of tissue products, producing both virgin and recycled grades is seeking an Inventory Clerk to join our team! This position is ideal for a career-minded individual with the ability to bring technical and leadership skills to the role making you a highly valuable member of the team. The company operates a state-of-the-art paper mill near Orlando, Florida where it manufactures tissue parent rolls for resale as well as converts into finished products; namely bath tissue and paper towels, servicing customers in the away-from-home and value retail. NECESSARY COMPETENCIES: Challenges the Process: Challenges the status quo. Use technical information to solve technical problems. Finds solutions to process related issues. Results Driven: Holds self and others accountable for measurable results. Exhibits urgency and persistence. Strong Written and Oral Communication Skills: Can articulate clearly and concisely in English, both written and oral formats. Effectively uses active listening skills and provides appropriate feedback. Embraces Corporate Values and Ethics: Decisions and actions are guided by the organization code of ethics. Represents and defends the corporate interest at all times. Builds Effective Working Relationships: Collaborates effectively inside and outside of functional area. Credible; gets along well with all employees throughout the organization. Works toward outcomes favorable to all. Be Part of the Change. Be Part of a Dynamic Team. We are a global leader in the forest products industry offering an energetic and safe work environment with opportunities and challenges that will help develop your skills. We are more than 8,000 employees in Canada, the United States and various other international locations.
Hourly rate ranges from $20.50 - $20.75 per hour and is dependent upon qualifications and experience. Benefits include: Year End Bonus, Tear Down Premium Pay Program, Retention Pay Program. All Bonus and Pay Programs subject to qualifications. The Store Manager oversees and is accountable for the total operation of a store ensuring maximum sales and profitability by establishing and maintaining Guest Services and, controlling expenses. The Store Manager is responsible for shrink, merchandising, inventory control, staffing, setup, pack-up and teardown of a seasonal store. The minimum age requirement is 21 and must have a flexible schedule. The physical demands of the job require 8+ hours of standing/walking, climbing ladders, setting up fixtures and lifting/moving up to 50 pounds. Prior retail management experience is required. Required Preferred Job Industries Retail
07/26/2026
Full time
Hourly rate ranges from $20.50 - $20.75 per hour and is dependent upon qualifications and experience. Benefits include: Year End Bonus, Tear Down Premium Pay Program, Retention Pay Program. All Bonus and Pay Programs subject to qualifications. The Store Manager oversees and is accountable for the total operation of a store ensuring maximum sales and profitability by establishing and maintaining Guest Services and, controlling expenses. The Store Manager is responsible for shrink, merchandising, inventory control, staffing, setup, pack-up and teardown of a seasonal store. The minimum age requirement is 21 and must have a flexible schedule. The physical demands of the job require 8+ hours of standing/walking, climbing ladders, setting up fixtures and lifting/moving up to 50 pounds. Prior retail management experience is required. Required Preferred Job Industries Retail
Hourly rate ranges from $20.50 - $20.75 per hour and is dependent upon qualifications and experience. Benefits include: Year End Bonus, Tear Down Premium Pay Program, Retention Pay Program. All Bonus and Pay Programs subject to qualifications. The Store Manager oversees and is accountable for the total operation of a store ensuring maximum sales and profitability by establishing and maintaining Guest Services and, controlling expenses. The Store Manager is responsible for shrink, merchandising, inventory control, staffing, setup, pack-up and teardown of a seasonal store. The minimum age requirement is 21 and must have a flexible schedule. The physical demands of the job require 8+ hours of standing/walking, climbing ladders, setting up fixtures and lifting/moving up to 50 pounds. Prior retail management experience is required. Required Preferred Job Industries Retail
07/26/2026
Full time
Hourly rate ranges from $20.50 - $20.75 per hour and is dependent upon qualifications and experience. Benefits include: Year End Bonus, Tear Down Premium Pay Program, Retention Pay Program. All Bonus and Pay Programs subject to qualifications. The Store Manager oversees and is accountable for the total operation of a store ensuring maximum sales and profitability by establishing and maintaining Guest Services and, controlling expenses. The Store Manager is responsible for shrink, merchandising, inventory control, staffing, setup, pack-up and teardown of a seasonal store. The minimum age requirement is 21 and must have a flexible schedule. The physical demands of the job require 8+ hours of standing/walking, climbing ladders, setting up fixtures and lifting/moving up to 50 pounds. Prior retail management experience is required. Required Preferred Job Industries Retail
Hourly rate ranges from $20.50 - $20.75 per hour and is dependent upon qualifications and experience. Benefits include: Year End Bonus, Tear Down Premium Pay Program, Retention Pay Program. All Bonus and Pay Programs subject to qualifications. The Store Manager oversees and is accountable for the total operation of a store ensuring maximum sales and profitability by establishing and maintaining Guest Services and, controlling expenses. The Store Manager is responsible for shrink, merchandising, inventory control, staffing, setup, pack-up and teardown of a seasonal store. The minimum age requirement is 21 and must have a flexible schedule. The physical demands of the job require 8+ hours of standing/walking, climbing ladders, setting up fixtures and lifting/moving up to 50 pounds. Prior retail management experience is required. Required Preferred Job Industries Retail
07/26/2026
Full time
Hourly rate ranges from $20.50 - $20.75 per hour and is dependent upon qualifications and experience. Benefits include: Year End Bonus, Tear Down Premium Pay Program, Retention Pay Program. All Bonus and Pay Programs subject to qualifications. The Store Manager oversees and is accountable for the total operation of a store ensuring maximum sales and profitability by establishing and maintaining Guest Services and, controlling expenses. The Store Manager is responsible for shrink, merchandising, inventory control, staffing, setup, pack-up and teardown of a seasonal store. The minimum age requirement is 21 and must have a flexible schedule. The physical demands of the job require 8+ hours of standing/walking, climbing ladders, setting up fixtures and lifting/moving up to 50 pounds. Prior retail management experience is required. Required Preferred Job Industries Retail
Hourly rate ranges from $20.50 - $20.75 per hour and is dependent upon qualifications and experience. Benefits include: Year End Bonus, Tear Down Premium Pay Program, Retention Pay Program. All Bonus and Pay Programs subject to qualifications. The Store Manager oversees and is accountable for the total operation of a store ensuring maximum sales and profitability by establishing and maintaining Guest Services and, controlling expenses. The Store Manager is responsible for shrink, merchandising, inventory control, staffing, setup, pack-up and teardown of a seasonal store. The minimum age requirement is 21 and must have a flexible schedule. The physical demands of the job require 8+ hours of standing/walking, climbing ladders, setting up fixtures and lifting/moving up to 50 pounds. Prior retail management experience is required. Required Preferred Job Industries Retail
07/26/2026
Full time
Hourly rate ranges from $20.50 - $20.75 per hour and is dependent upon qualifications and experience. Benefits include: Year End Bonus, Tear Down Premium Pay Program, Retention Pay Program. All Bonus and Pay Programs subject to qualifications. The Store Manager oversees and is accountable for the total operation of a store ensuring maximum sales and profitability by establishing and maintaining Guest Services and, controlling expenses. The Store Manager is responsible for shrink, merchandising, inventory control, staffing, setup, pack-up and teardown of a seasonal store. The minimum age requirement is 21 and must have a flexible schedule. The physical demands of the job require 8+ hours of standing/walking, climbing ladders, setting up fixtures and lifting/moving up to 50 pounds. Prior retail management experience is required. Required Preferred Job Industries Retail
Hourly rate ranges from $20.50 - $20.75 per hour and is dependent upon qualifications and experience. Benefits include: Year End Bonus, Tear Down Premium Pay Program, Retention Pay Program. All Bonus and Pay Programs subject to qualifications. The Store Manager oversees and is accountable for the total operation of a store ensuring maximum sales and profitability by establishing and maintaining Guest Services and, controlling expenses. The Store Manager is responsible for shrink, merchandising, inventory control, staffing, setup, pack-up and teardown of a seasonal store. The minimum age requirement is 21 and must have a flexible schedule. The physical demands of the job require 8+ hours of standing/walking, climbing ladders, setting up fixtures and lifting/moving up to 50 pounds. Prior retail management experience is required. Required Preferred Job Industries Retail
07/26/2026
Full time
Hourly rate ranges from $20.50 - $20.75 per hour and is dependent upon qualifications and experience. Benefits include: Year End Bonus, Tear Down Premium Pay Program, Retention Pay Program. All Bonus and Pay Programs subject to qualifications. The Store Manager oversees and is accountable for the total operation of a store ensuring maximum sales and profitability by establishing and maintaining Guest Services and, controlling expenses. The Store Manager is responsible for shrink, merchandising, inventory control, staffing, setup, pack-up and teardown of a seasonal store. The minimum age requirement is 21 and must have a flexible schedule. The physical demands of the job require 8+ hours of standing/walking, climbing ladders, setting up fixtures and lifting/moving up to 50 pounds. Prior retail management experience is required. Required Preferred Job Industries Retail
Hourly rate ranges from $20.50 - $20.75 per hour and is dependent upon qualifications and experience. Benefits include: Year End Bonus, Tear Down Premium Pay Program, Retention Pay Program. All Bonus and Pay Programs subject to qualifications. The Store Manager oversees and is accountable for the total operation of a store ensuring maximum sales and profitability by establishing and maintaining Guest Services and, controlling expenses. The Store Manager is responsible for shrink, merchandising, inventory control, staffing, setup, pack-up and teardown of a seasonal store. The minimum age requirement is 21 and must have a flexible schedule. The physical demands of the job require 8+ hours of standing/walking, climbing ladders, setting up fixtures and lifting/moving up to 50 pounds. Prior retail management experience is required. Required Preferred Job Industries Retail
07/26/2026
Full time
Hourly rate ranges from $20.50 - $20.75 per hour and is dependent upon qualifications and experience. Benefits include: Year End Bonus, Tear Down Premium Pay Program, Retention Pay Program. All Bonus and Pay Programs subject to qualifications. The Store Manager oversees and is accountable for the total operation of a store ensuring maximum sales and profitability by establishing and maintaining Guest Services and, controlling expenses. The Store Manager is responsible for shrink, merchandising, inventory control, staffing, setup, pack-up and teardown of a seasonal store. The minimum age requirement is 21 and must have a flexible schedule. The physical demands of the job require 8+ hours of standing/walking, climbing ladders, setting up fixtures and lifting/moving up to 50 pounds. Prior retail management experience is required. Required Preferred Job Industries Retail
Hourly rate ranges from $20.50 - $20.75 per hour and is dependent upon qualifications and experience. Benefits include: Year End Bonus, Tear Down Premium Pay Program, Retention Pay Program. All Bonus and Pay Programs subject to qualifications. The Store Manager oversees and is accountable for the total operation of a store ensuring maximum sales and profitability by establishing and maintaining Guest Services and, controlling expenses. The Store Manager is responsible for shrink, merchandising, inventory control, staffing, setup, pack-up and teardown of a seasonal store. The minimum age requirement is 21 and must have a flexible schedule. The physical demands of the job require 8+ hours of standing/walking, climbing ladders, setting up fixtures and lifting/moving up to 50 pounds. Prior retail management experience is required. Required Preferred Job Industries Retail
07/26/2026
Full time
Hourly rate ranges from $20.50 - $20.75 per hour and is dependent upon qualifications and experience. Benefits include: Year End Bonus, Tear Down Premium Pay Program, Retention Pay Program. All Bonus and Pay Programs subject to qualifications. The Store Manager oversees and is accountable for the total operation of a store ensuring maximum sales and profitability by establishing and maintaining Guest Services and, controlling expenses. The Store Manager is responsible for shrink, merchandising, inventory control, staffing, setup, pack-up and teardown of a seasonal store. The minimum age requirement is 21 and must have a flexible schedule. The physical demands of the job require 8+ hours of standing/walking, climbing ladders, setting up fixtures and lifting/moving up to 50 pounds. Prior retail management experience is required. Required Preferred Job Industries Retail
Hourly rate ranges from $20.50 - $20.75 per hour and is dependent upon qualifications and experience. Benefits include: Year End Bonus, Tear Down Premium Pay Program, Retention Pay Program. All Bonus and Pay Programs subject to qualifications. The Store Manager oversees and is accountable for the total operation of a store ensuring maximum sales and profitability by establishing and maintaining Guest Services and, controlling expenses. The Store Manager is responsible for shrink, merchandising, inventory control, staffing, setup, pack-up and teardown of a seasonal store. The minimum age requirement is 21 and must have a flexible schedule. The physical demands of the job require 8+ hours of standing/walking, climbing ladders, setting up fixtures and lifting/moving up to 50 pounds. Prior retail management experience is required. Required Preferred Job Industries Retail
07/26/2026
Full time
Hourly rate ranges from $20.50 - $20.75 per hour and is dependent upon qualifications and experience. Benefits include: Year End Bonus, Tear Down Premium Pay Program, Retention Pay Program. All Bonus and Pay Programs subject to qualifications. The Store Manager oversees and is accountable for the total operation of a store ensuring maximum sales and profitability by establishing and maintaining Guest Services and, controlling expenses. The Store Manager is responsible for shrink, merchandising, inventory control, staffing, setup, pack-up and teardown of a seasonal store. The minimum age requirement is 21 and must have a flexible schedule. The physical demands of the job require 8+ hours of standing/walking, climbing ladders, setting up fixtures and lifting/moving up to 50 pounds. Prior retail management experience is required. Required Preferred Job Industries Retail
Hourly rate ranges from $20.50 - $20.75 per hour and is dependent upon qualifications and experience. Benefits include: Massachusetts Paid Sick Time, Year End Bonus, Tear Down Premium Pay Program, Retention Pay Program. All Bonus and Pay Programs subject to qualifications. The Store Manager oversees and is accountable for the total operation of a store ensuring maximum sales and profitability by establishing and maintaining Guest Services and, controlling expenses. The Store Manager is responsible for shrink, merchandising, inventory control, staffing, setup, pack-up and teardown of a seasonal store. The minimum age requirement is 21 and must have a flexible schedule. The physical demands of the job require 8+ hours of standing/walking, climbing ladders, setting up fixtures and lifting/moving up to 50 pounds. Prior retail management experience is required. Required Preferred Job Industries Retail
07/26/2026
Full time
Hourly rate ranges from $20.50 - $20.75 per hour and is dependent upon qualifications and experience. Benefits include: Massachusetts Paid Sick Time, Year End Bonus, Tear Down Premium Pay Program, Retention Pay Program. All Bonus and Pay Programs subject to qualifications. The Store Manager oversees and is accountable for the total operation of a store ensuring maximum sales and profitability by establishing and maintaining Guest Services and, controlling expenses. The Store Manager is responsible for shrink, merchandising, inventory control, staffing, setup, pack-up and teardown of a seasonal store. The minimum age requirement is 21 and must have a flexible schedule. The physical demands of the job require 8+ hours of standing/walking, climbing ladders, setting up fixtures and lifting/moving up to 50 pounds. Prior retail management experience is required. Required Preferred Job Industries Retail
Hourly rate ranges from $20.50 - $20.75 per hour and is dependent upon qualifications and experience. Benefits include: Massachusetts Paid Sick Time, Year End Bonus, Tear Down Premium Pay Program, Retention Pay Program. All Bonus and Pay Programs subject to qualifications. The Store Manager oversees and is accountable for the total operation of a store ensuring maximum sales and profitability by establishing and maintaining Guest Services and, controlling expenses. The Store Manager is responsible for shrink, merchandising, inventory control, staffing, setup, pack-up and teardown of a seasonal store. The minimum age requirement is 21 and must have a flexible schedule. The physical demands of the job require 8+ hours of standing/walking, climbing ladders, setting up fixtures and lifting/moving up to 50 pounds. Prior retail management experience is required. Required Preferred Job Industries Retail
07/26/2026
Full time
Hourly rate ranges from $20.50 - $20.75 per hour and is dependent upon qualifications and experience. Benefits include: Massachusetts Paid Sick Time, Year End Bonus, Tear Down Premium Pay Program, Retention Pay Program. All Bonus and Pay Programs subject to qualifications. The Store Manager oversees and is accountable for the total operation of a store ensuring maximum sales and profitability by establishing and maintaining Guest Services and, controlling expenses. The Store Manager is responsible for shrink, merchandising, inventory control, staffing, setup, pack-up and teardown of a seasonal store. The minimum age requirement is 21 and must have a flexible schedule. The physical demands of the job require 8+ hours of standing/walking, climbing ladders, setting up fixtures and lifting/moving up to 50 pounds. Prior retail management experience is required. Required Preferred Job Industries Retail
Hourly rate ranges from $20.50 - $20.75 per hour and is dependent upon qualifications and experience. Benefits include: Massachusetts Paid Sick Time, Year End Bonus, Tear Down Premium Pay Program, Retention Pay Program. All Bonus and Pay Programs subject to qualifications. The Store Manager oversees and is accountable for the total operation of a store ensuring maximum sales and profitability by establishing and maintaining Guest Services and, controlling expenses. The Store Manager is responsible for shrink, merchandising, inventory control, staffing, setup, pack-up and teardown of a seasonal store. The minimum age requirement is 21 and must have a flexible schedule. The physical demands of the job require 8+ hours of standing/walking, climbing ladders, setting up fixtures and lifting/moving up to 50 pounds. Prior retail management experience is required. Required Preferred Job Industries Retail
07/26/2026
Full time
Hourly rate ranges from $20.50 - $20.75 per hour and is dependent upon qualifications and experience. Benefits include: Massachusetts Paid Sick Time, Year End Bonus, Tear Down Premium Pay Program, Retention Pay Program. All Bonus and Pay Programs subject to qualifications. The Store Manager oversees and is accountable for the total operation of a store ensuring maximum sales and profitability by establishing and maintaining Guest Services and, controlling expenses. The Store Manager is responsible for shrink, merchandising, inventory control, staffing, setup, pack-up and teardown of a seasonal store. The minimum age requirement is 21 and must have a flexible schedule. The physical demands of the job require 8+ hours of standing/walking, climbing ladders, setting up fixtures and lifting/moving up to 50 pounds. Prior retail management experience is required. Required Preferred Job Industries Retail
Hourly rate ranges from $20.50 - $20.75 per hour and is dependent upon qualifications and experience. Benefits include: Massachusetts Paid Sick Time, Year End Bonus, Tear Down Premium Pay Program, Retention Pay Program. All Bonus and Pay Programs subject to qualifications. The Store Manager oversees and is accountable for the total operation of a store ensuring maximum sales and profitability by establishing and maintaining Guest Services and, controlling expenses. The Store Manager is responsible for shrink, merchandising, inventory control, staffing, setup, pack-up and teardown of a seasonal store. The minimum age requirement is 21 and must have a flexible schedule. The physical demands of the job require 8+ hours of standing/walking, climbing ladders, setting up fixtures and lifting/moving up to 50 pounds. Prior retail management experience is required. Required Preferred Job Industries Retail
07/26/2026
Full time
Hourly rate ranges from $20.50 - $20.75 per hour and is dependent upon qualifications and experience. Benefits include: Massachusetts Paid Sick Time, Year End Bonus, Tear Down Premium Pay Program, Retention Pay Program. All Bonus and Pay Programs subject to qualifications. The Store Manager oversees and is accountable for the total operation of a store ensuring maximum sales and profitability by establishing and maintaining Guest Services and, controlling expenses. The Store Manager is responsible for shrink, merchandising, inventory control, staffing, setup, pack-up and teardown of a seasonal store. The minimum age requirement is 21 and must have a flexible schedule. The physical demands of the job require 8+ hours of standing/walking, climbing ladders, setting up fixtures and lifting/moving up to 50 pounds. Prior retail management experience is required. Required Preferred Job Industries Retail
Hourly rate ranges from $20.50 - $20.75 per hour and is dependent upon qualifications and experience. Benefits include: Massachusetts Paid Sick Time, Year End Bonus, Tear Down Premium Pay Program, Retention Pay Program. All Bonus and Pay Programs subject to qualifications. The Store Manager oversees and is accountable for the total operation of a store ensuring maximum sales and profitability by establishing and maintaining Guest Services and, controlling expenses. The Store Manager is responsible for shrink, merchandising, inventory control, staffing, setup, pack-up and teardown of a seasonal store. The minimum age requirement is 21 and must have a flexible schedule. The physical demands of the job require 8+ hours of standing/walking, climbing ladders, setting up fixtures and lifting/moving up to 50 pounds. Prior retail management experience is required. Required Preferred Job Industries Retail
07/26/2026
Full time
Hourly rate ranges from $20.50 - $20.75 per hour and is dependent upon qualifications and experience. Benefits include: Massachusetts Paid Sick Time, Year End Bonus, Tear Down Premium Pay Program, Retention Pay Program. All Bonus and Pay Programs subject to qualifications. The Store Manager oversees and is accountable for the total operation of a store ensuring maximum sales and profitability by establishing and maintaining Guest Services and, controlling expenses. The Store Manager is responsible for shrink, merchandising, inventory control, staffing, setup, pack-up and teardown of a seasonal store. The minimum age requirement is 21 and must have a flexible schedule. The physical demands of the job require 8+ hours of standing/walking, climbing ladders, setting up fixtures and lifting/moving up to 50 pounds. Prior retail management experience is required. Required Preferred Job Industries Retail
Hourly rate ranges from $20.50 - $20.75 per hour and is dependent upon qualifications and experience. Benefits include: Massachusetts Paid Sick Time, Year End Bonus, Tear Down Premium Pay Program, Retention Pay Program. All Bonus and Pay Programs subject to qualifications. The Store Manager oversees and is accountable for the total operation of a store ensuring maximum sales and profitability by establishing and maintaining Guest Services and, controlling expenses. The Store Manager is responsible for shrink, merchandising, inventory control, staffing, setup, pack-up and teardown of a seasonal store. The minimum age requirement is 21 and must have a flexible schedule. The physical demands of the job require 8+ hours of standing/walking, climbing ladders, setting up fixtures and lifting/moving up to 50 pounds. Prior retail management experience is required. Required Preferred Job Industries Retail
07/26/2026
Full time
Hourly rate ranges from $20.50 - $20.75 per hour and is dependent upon qualifications and experience. Benefits include: Massachusetts Paid Sick Time, Year End Bonus, Tear Down Premium Pay Program, Retention Pay Program. All Bonus and Pay Programs subject to qualifications. The Store Manager oversees and is accountable for the total operation of a store ensuring maximum sales and profitability by establishing and maintaining Guest Services and, controlling expenses. The Store Manager is responsible for shrink, merchandising, inventory control, staffing, setup, pack-up and teardown of a seasonal store. The minimum age requirement is 21 and must have a flexible schedule. The physical demands of the job require 8+ hours of standing/walking, climbing ladders, setting up fixtures and lifting/moving up to 50 pounds. Prior retail management experience is required. Required Preferred Job Industries Retail