Bradley International Airport (BDL) - Windsor Locks, CT $100,000 - $120,000 Base Salary + Performance Bonus + Comprehensive Benefits Lead a High-Impact Airport Food & Beverage Operation SSP America is seeking an accomplished Director of Operations to lead a complex, multi-brand food and beverage operation at Bradley International Airport (BDL). This opportunity is designed for an experienced airport food & beverage operator who has successfully led large-scale, unionized, multi-unit operations and has a proven ability to build high-performing leadership teams, improve operational performance, and deliver sustainable financial results. This is not a maintenance role. We are seeking a transformational leader who thrives in complex operating environments and creates a culture of accountability through disciplined execution, exceptional people leadership, and strong labor partnerships. What You'll Lead Multi-unit airport restaurant portfolio $20M+ annual managed sales Multiple General Managers and restaurant leadership teams Unionized workforce Partnership with Airport Authority, brand partners, labor representatives and cross-functional Support Center teams What Success Looks Like The successful candidate has demonstrated success: Leading complex airport food & beverage operations through periods of change and growth. Building high-performing General Managers through coaching, accountability, and succession planning. Developing productive labor-management relationships while effectively leading within a collective bargaining environment. Driving measurable improvements in financial performance, guest experience, and operational execution. Creating a culture of accountability, professionalism, and operational excellence. Leading multiple concepts simultaneously while balancing brand standards, labor, food safety, inventory controls, and financial performance. Required Qualifications To be successful in this role, candidates must demonstrate experience in the following areas: Minimum 10 years of progressive operational leadership with increasing responsibility across multi-unit restaurant or food & beverage operations. Current or recent leadership of multiple restaurant locations, including direct leadership and development of multiple General Managers responsible for independent business units. Full P&L accountability for a multi-unit portfolio generating at least $20 million in annual managed sales. Demonstrated success leading complex airport food & beverage operations or similarly regulated, high-volume, multi-unit environments. Proven experience leading unionized operations, including labor relations, contract compliance, issue resolution, and productive partnership with union representatives. Demonstrated ability to develop senior operational leaders through coaching, succession planning, performance management, and accountability. Proven success improving operational performance through financial analysis, labor optimization, inventory controls, operational discipline, and strategic business planning. Experience partnering with executive leadership and cross-functional business partners to drive operational and financial results. Preferred Qualifications Director of Operations or Regional Operations leadership experience within airport food & beverage operations. Experience leading large, geographically dispersed, multi-brand restaurant portfolios. Demonstrated success leading operational turnarounds or improving underperforming multi-unit businesses. Why SSP America? At SSP America, we don't simply operate restaurants - we create exceptional dining experiences for travelers across North America. We're looking for leaders who embrace challenge, inspire high-performing teams, and know how to build strong operational cultures while delivering exceptional business results. If you've successfully led complex airport food & beverage operations and are ready to make a lasting impact, we'd like to meet you. Benefits: Medical, Dental and Vision Basic Life & AD&D Insurance EAP Voluntary Benefits: Life AD&D, Accident, Critical Illness, Hospital Indemnity, Pet Insurance SSP 401(k) Plan with Employer Matching PTO Paid Holidays Paid Sick Leave Bonus Eligibility Additional Statements SSP America is an equal opportunity employer. All decisions concerning the employment relationship will be made without regard to race, color, national origin, religion, sex, sexual orientation, gender identity or expression, veteran status, age, disability, genetic information, or and other status or characteristic protected by federal, state, or local law. SSP America will provide reasonable accommodations during the application and interview process upon request as required to comply with applicable laws. It is unlawful in Massachusetts to require or administer a lie detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability.
09/06/2026
Full time
Bradley International Airport (BDL) - Windsor Locks, CT $100,000 - $120,000 Base Salary + Performance Bonus + Comprehensive Benefits Lead a High-Impact Airport Food & Beverage Operation SSP America is seeking an accomplished Director of Operations to lead a complex, multi-brand food and beverage operation at Bradley International Airport (BDL). This opportunity is designed for an experienced airport food & beverage operator who has successfully led large-scale, unionized, multi-unit operations and has a proven ability to build high-performing leadership teams, improve operational performance, and deliver sustainable financial results. This is not a maintenance role. We are seeking a transformational leader who thrives in complex operating environments and creates a culture of accountability through disciplined execution, exceptional people leadership, and strong labor partnerships. What You'll Lead Multi-unit airport restaurant portfolio $20M+ annual managed sales Multiple General Managers and restaurant leadership teams Unionized workforce Partnership with Airport Authority, brand partners, labor representatives and cross-functional Support Center teams What Success Looks Like The successful candidate has demonstrated success: Leading complex airport food & beverage operations through periods of change and growth. Building high-performing General Managers through coaching, accountability, and succession planning. Developing productive labor-management relationships while effectively leading within a collective bargaining environment. Driving measurable improvements in financial performance, guest experience, and operational execution. Creating a culture of accountability, professionalism, and operational excellence. Leading multiple concepts simultaneously while balancing brand standards, labor, food safety, inventory controls, and financial performance. Required Qualifications To be successful in this role, candidates must demonstrate experience in the following areas: Minimum 10 years of progressive operational leadership with increasing responsibility across multi-unit restaurant or food & beverage operations. Current or recent leadership of multiple restaurant locations, including direct leadership and development of multiple General Managers responsible for independent business units. Full P&L accountability for a multi-unit portfolio generating at least $20 million in annual managed sales. Demonstrated success leading complex airport food & beverage operations or similarly regulated, high-volume, multi-unit environments. Proven experience leading unionized operations, including labor relations, contract compliance, issue resolution, and productive partnership with union representatives. Demonstrated ability to develop senior operational leaders through coaching, succession planning, performance management, and accountability. Proven success improving operational performance through financial analysis, labor optimization, inventory controls, operational discipline, and strategic business planning. Experience partnering with executive leadership and cross-functional business partners to drive operational and financial results. Preferred Qualifications Director of Operations or Regional Operations leadership experience within airport food & beverage operations. Experience leading large, geographically dispersed, multi-brand restaurant portfolios. Demonstrated success leading operational turnarounds or improving underperforming multi-unit businesses. Why SSP America? At SSP America, we don't simply operate restaurants - we create exceptional dining experiences for travelers across North America. We're looking for leaders who embrace challenge, inspire high-performing teams, and know how to build strong operational cultures while delivering exceptional business results. If you've successfully led complex airport food & beverage operations and are ready to make a lasting impact, we'd like to meet you. Benefits: Medical, Dental and Vision Basic Life & AD&D Insurance EAP Voluntary Benefits: Life AD&D, Accident, Critical Illness, Hospital Indemnity, Pet Insurance SSP 401(k) Plan with Employer Matching PTO Paid Holidays Paid Sick Leave Bonus Eligibility Additional Statements SSP America is an equal opportunity employer. All decisions concerning the employment relationship will be made without regard to race, color, national origin, religion, sex, sexual orientation, gender identity or expression, veteran status, age, disability, genetic information, or and other status or characteristic protected by federal, state, or local law. SSP America will provide reasonable accommodations during the application and interview process upon request as required to comply with applicable laws. It is unlawful in Massachusetts to require or administer a lie detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability.
Description: The Bungalows At Mayfield is seeking Cooks to join their team! The Cook reports directly to the Food and Beverage Director. Shift Details Cook Mon-Fri ; Every other weekend required 6:00am-2:00pm or 10:30am-6:30pm PURPOSE Cook The Cook is responsible for all food preparation so that food meets and / or exceeds quality, quantity and service schedule requirements and hospitality service standards for the community. Responsible to effectively manage all food production in the absence of the Lead Cook or Food and Beverage Director. Responsible for handling all foods in accordance with sanitary procedures and standards and complies with all federal, state and local regulatory procedures regarding food production. PRINCIPLE DUTIES AND RESPONSIBILITIES Cook Preparation and Food Service Summary of general responsibilities include but not limited to the preparation and serving of meals, sanitation of food service areas, accurate record keeping, receiving, rotating and inventory of products and regulatory compliance Adheres to posted menus and prepares food items using approved Phoenix standardized recipes in a timely manner Adheres to production sheets and instructions Prepares all special dietary needs as directed Prepares texture modified food as directed Organizes work to meet production and service requirements Monitors all food items to see that at least the minimum guidelines for temperature, taste and quality are upheld at all times Taste and prepares food to determine quality or necessary adjustment Maintains sanitary conditions to ensure safety and compliance with regulations; responsible for cleaning work areas Follow all local, state and federal policies regarding food handling Maintains standards of cleanliness, hygiene and health standards Operates dish machine(s) according to Food Safety Standards Operates dishwashing to properly wash and sanitize all dishes and china, silverware, glassware, utensils and cookware, in necessary Record Keeping/Resident Services Responsible for the recording keeping and maintaining the following measures for service standards and regulatory compliance Maintains and protects the confidentiality of resident information at all times Reviews Resident Diet Book, confidential Diet Board / Indicator, Data Card or Chart Responsible for the recording keeping and maintaining the following measures for service standards and regulatory compliance Manually records equipment temperatures Manually records refrigerator temperatures Manually records freezer temperatures Manually records cooking temperatures of the food Manually records holding temperatures of the food Manually records cooling temperatures of the food Manually records food production quantities Manually records taste evaluation sheets Rotates menus and production sheets Requirements: EDUCATION/EXPERIENCE/LICENSURE- CERTIFICATION Cook Education: High School Diploma/ GED required Culinary apprenticeship or training preferred One (1) year job related experience including food preparation, full-line menu items and therapeutic diets Maintains a current SERV Safe certificate (food services sanitation certificate) or able to participate in the food services sanitation training to become SERV Safe Certified Compensation details: 12-14 Hourly Wage PI9e5e8fdf5-
09/06/2026
Full time
Description: The Bungalows At Mayfield is seeking Cooks to join their team! The Cook reports directly to the Food and Beverage Director. Shift Details Cook Mon-Fri ; Every other weekend required 6:00am-2:00pm or 10:30am-6:30pm PURPOSE Cook The Cook is responsible for all food preparation so that food meets and / or exceeds quality, quantity and service schedule requirements and hospitality service standards for the community. Responsible to effectively manage all food production in the absence of the Lead Cook or Food and Beverage Director. Responsible for handling all foods in accordance with sanitary procedures and standards and complies with all federal, state and local regulatory procedures regarding food production. PRINCIPLE DUTIES AND RESPONSIBILITIES Cook Preparation and Food Service Summary of general responsibilities include but not limited to the preparation and serving of meals, sanitation of food service areas, accurate record keeping, receiving, rotating and inventory of products and regulatory compliance Adheres to posted menus and prepares food items using approved Phoenix standardized recipes in a timely manner Adheres to production sheets and instructions Prepares all special dietary needs as directed Prepares texture modified food as directed Organizes work to meet production and service requirements Monitors all food items to see that at least the minimum guidelines for temperature, taste and quality are upheld at all times Taste and prepares food to determine quality or necessary adjustment Maintains sanitary conditions to ensure safety and compliance with regulations; responsible for cleaning work areas Follow all local, state and federal policies regarding food handling Maintains standards of cleanliness, hygiene and health standards Operates dish machine(s) according to Food Safety Standards Operates dishwashing to properly wash and sanitize all dishes and china, silverware, glassware, utensils and cookware, in necessary Record Keeping/Resident Services Responsible for the recording keeping and maintaining the following measures for service standards and regulatory compliance Maintains and protects the confidentiality of resident information at all times Reviews Resident Diet Book, confidential Diet Board / Indicator, Data Card or Chart Responsible for the recording keeping and maintaining the following measures for service standards and regulatory compliance Manually records equipment temperatures Manually records refrigerator temperatures Manually records freezer temperatures Manually records cooking temperatures of the food Manually records holding temperatures of the food Manually records cooling temperatures of the food Manually records food production quantities Manually records taste evaluation sheets Rotates menus and production sheets Requirements: EDUCATION/EXPERIENCE/LICENSURE- CERTIFICATION Cook Education: High School Diploma/ GED required Culinary apprenticeship or training preferred One (1) year job related experience including food preparation, full-line menu items and therapeutic diets Maintains a current SERV Safe certificate (food services sanitation certificate) or able to participate in the food services sanitation training to become SERV Safe Certified Compensation details: 12-14 Hourly Wage PI9e5e8fdf5-
Job Description Job Description Description: Cumberland Village is Aiken's premier independent living community, known for restaurant-style, made-to-order dining and genuine hospitality. We are seeking an Executive Chef / Food Service Manager to lead our dining program: a hands-on culinary leader who can run a professional kitchen, develop a strong team, manage a budget with discipline, and treat every plate as a reflection of the community's reputation. This is a highly visible leadership role with full ownership of both the culinary and dining-service sides of the department. Culinary Leadership • Direct all daily food production and dining-room service, from breakfast through dinner, ensuring consistency in taste, temperature, presentation, and timing. • Design seasonal, resident-driven menus that balance variety, nutrition, cost, and the made-to-order standard our residents expect. • Accommodate therapeutic, allergen-related, and personal-preference requests without compromising quality or service flow. Team Development • Lead, schedule, and develop a department of up to 20 team members, including a sous chef, dining room manager, cooks, servers, and dishwashers. • Own the full people cycle: recruiting, onboarding, training, coaching, performance evaluations, corrective action, and retention. • Build a culture of accountability, professionalism, and pride in the work - and a bench of talent ready for the next step. Financial Leadership • Manage purchasing, vendor relationships, receiving, daily and weekly invoicing, and monthly inventory. • Partner with the Executive Director on daily PPD tracking, monthly cost analysis, labor management, and annual departmental budgeting. • Maintain equipment, sanitation, and overall department condition; identify and justify capital needs. Compliance and Safety • Ensure full compliance with federal, state, and local health, safety, and food-handling regulations, and maintain readiness for inspection at all times. • Enforce HACCP-aligned practices, documentation, and staff food-safety training. Resident and Community Engagement • Host quarterly resident food-and-service forums, and act on the feedback you receive. • Coordinate catering and private-event requests for residents and their families. • Collaborate with Marketing, Life Enrichment, and other departments on signature events, tours, and community programming. Requirements: Qualifications Five or more years of progressive culinary leadership experience, including at least two years as an executive chef, chef manager, or dining services director. • Proven ownership of a food and labor budget, with a track record of hitting cost targets without sacrificing quality. • Demonstrated success hiring, training, and retaining kitchen and service staff. • Working knowledge of food-safety regulation and sanitation standards; ServSafe Manager certification (or ability to obtain within 60 days of hire). • Comfort in a resident-facing role - you are visible in the dining room, not only in the kitchen. • Availability to support a seven-day operation, including periodic weekends, holidays, and special events. Preferred • Senior living, hospitality, restaurant, club, resort, or hotel food-and-beverage background. • Culinary degree or equivalent formal training. • Experience with therapeutic or modified diets and dietary-manager certification (CDM). • Familiarity with catering, banquet, and event execution. Why Cumberland Village • Real creative control - your menus, your standards, your kitchen, with leadership support rather than a corporate script. • An engaged, appreciative resident base that gives you direct feedback every single day. • A predictable, community-based schedule instead of the late-night grind of a restaurant. • A leadership seat at the table: dining is central to how residents choose and stay in our community. Compensation and Benefits • Salary range: $85,000 - $90,000 annually, commensurate with experience. • Performance incentive: A nnual bonus opportunity tied to resident satisfaction and departmental cost performance. • Benefits: Medical, dental, and vision; life insurance; 401(k); paid time off and paid holidays; meals provided on shift. Education and Experience: Degree in Culinary Arts Preferred Prior related 5 years experience preferred. Physical Requirements: Ability to move throughout the kitchen and serving areas independently. Ability to perform all food preparation, service and sanitation functions for demonstration purposes and assistance to staff as necessary. Ability to smell and taste food to determine quality and palatability. Reasonable accommodation in accordance with the Americans with Disabilities Act of 1990 (ADA) will be considered for any individual deemed disabled by the Act. Compensation details: 0 Yearly Salary PI52e1e1dc4e95-1028
09/06/2026
Full time
Job Description Job Description Description: Cumberland Village is Aiken's premier independent living community, known for restaurant-style, made-to-order dining and genuine hospitality. We are seeking an Executive Chef / Food Service Manager to lead our dining program: a hands-on culinary leader who can run a professional kitchen, develop a strong team, manage a budget with discipline, and treat every plate as a reflection of the community's reputation. This is a highly visible leadership role with full ownership of both the culinary and dining-service sides of the department. Culinary Leadership • Direct all daily food production and dining-room service, from breakfast through dinner, ensuring consistency in taste, temperature, presentation, and timing. • Design seasonal, resident-driven menus that balance variety, nutrition, cost, and the made-to-order standard our residents expect. • Accommodate therapeutic, allergen-related, and personal-preference requests without compromising quality or service flow. Team Development • Lead, schedule, and develop a department of up to 20 team members, including a sous chef, dining room manager, cooks, servers, and dishwashers. • Own the full people cycle: recruiting, onboarding, training, coaching, performance evaluations, corrective action, and retention. • Build a culture of accountability, professionalism, and pride in the work - and a bench of talent ready for the next step. Financial Leadership • Manage purchasing, vendor relationships, receiving, daily and weekly invoicing, and monthly inventory. • Partner with the Executive Director on daily PPD tracking, monthly cost analysis, labor management, and annual departmental budgeting. • Maintain equipment, sanitation, and overall department condition; identify and justify capital needs. Compliance and Safety • Ensure full compliance with federal, state, and local health, safety, and food-handling regulations, and maintain readiness for inspection at all times. • Enforce HACCP-aligned practices, documentation, and staff food-safety training. Resident and Community Engagement • Host quarterly resident food-and-service forums, and act on the feedback you receive. • Coordinate catering and private-event requests for residents and their families. • Collaborate with Marketing, Life Enrichment, and other departments on signature events, tours, and community programming. Requirements: Qualifications Five or more years of progressive culinary leadership experience, including at least two years as an executive chef, chef manager, or dining services director. • Proven ownership of a food and labor budget, with a track record of hitting cost targets without sacrificing quality. • Demonstrated success hiring, training, and retaining kitchen and service staff. • Working knowledge of food-safety regulation and sanitation standards; ServSafe Manager certification (or ability to obtain within 60 days of hire). • Comfort in a resident-facing role - you are visible in the dining room, not only in the kitchen. • Availability to support a seven-day operation, including periodic weekends, holidays, and special events. Preferred • Senior living, hospitality, restaurant, club, resort, or hotel food-and-beverage background. • Culinary degree or equivalent formal training. • Experience with therapeutic or modified diets and dietary-manager certification (CDM). • Familiarity with catering, banquet, and event execution. Why Cumberland Village • Real creative control - your menus, your standards, your kitchen, with leadership support rather than a corporate script. • An engaged, appreciative resident base that gives you direct feedback every single day. • A predictable, community-based schedule instead of the late-night grind of a restaurant. • A leadership seat at the table: dining is central to how residents choose and stay in our community. Compensation and Benefits • Salary range: $85,000 - $90,000 annually, commensurate with experience. • Performance incentive: A nnual bonus opportunity tied to resident satisfaction and departmental cost performance. • Benefits: Medical, dental, and vision; life insurance; 401(k); paid time off and paid holidays; meals provided on shift. Education and Experience: Degree in Culinary Arts Preferred Prior related 5 years experience preferred. Physical Requirements: Ability to move throughout the kitchen and serving areas independently. Ability to perform all food preparation, service and sanitation functions for demonstration purposes and assistance to staff as necessary. Ability to smell and taste food to determine quality and palatability. Reasonable accommodation in accordance with the Americans with Disabilities Act of 1990 (ADA) will be considered for any individual deemed disabled by the Act. Compensation details: 0 Yearly Salary PI52e1e1dc4e95-1028
Great Western Dining Service Inc
Park Hills, Missouri
Job Description Job Description Description: Great Western Dining Service is a forward-thinking food service management company that recognizes the profound impact of exceptional cuisine. We believe that food fosters connection, cultivates the community, and creates enduring memories. We are committed to cultivating a professional environment that values creativity, innovation, and collaboration. Our diverse team members are empowered to contribute fresh perspectives and inspired ideas, resulting in distinctive and memorable dining experiences for our guests. Great Western Dining Service offers a comprehensive benefits package, flexible scheduling that aligns with our core value of work-life balance, and robust opportunities for ongoing training and professional development. As we continue to grow, we are proud to provide accelerated career advancement opportunities for dedicated and driven team members. Food Service Director - Anticipated Start Date 07/06/2026 Great Western Dining Service, Inc. is seeking a Food Service Director to join our team at Mineral Area College located in Park Hills, MO. The Food Service Director is responsible for planning, organizing, and directing the overall operations of the Food Service to residents in accordance with current standards, guidelines, and regulations to assure quality nutritional services are provided on a daily basis and that the department is maintained in a clean, safe and sanitary manner. Responsibilities: Hire, evaluate, coordinate, motivate, monitor performance, schedule and supervise Conduct in-service classes for all food service staff according to a posted schedule. Plan, prepare, present and deliver all meals served within the property. Maintain accurate budget, inventory and portion controls and work within the guidelines set forth in the budget. Maintain a sanitary work environment and conform to all local codes and policies regarding proper storage, handling and serving of food. Perform administrative duties such as completing necessary forms, reports, evaluations, studies, etc., to assure control of equipment and supplies. Maintain a clean and orderly dining room. Obtain and maintain Serv Safe/Food Handler's Permit. Plans menu according to patterns described by law and through experience. Ensure menu plans are followed at all times. As applicable, process diet changes and new diets received and cooperate in the therapeutic and regular diet plans and menus to assure they are in compliance with the physician's orders. Order all food within budget guidelines and maintain accurate inventories of food on hand. Develop and implement culinary procedures that ensure that food is ready on time and proper temperature levels are met. Visit with students regularly to determine special likes and dislikes in order to make the food service program individually tailored as much as possible. Arrange for coverage of job duties within the department during employee absences either through delegation or personal completion of duties. Assist in the preparation of meals when necessary. Support a positive and professional image through actions and dress. Performs other duties consistent with the position as assigned. Skills and Qualifications: High school education or equivalent. College courses or other education in food service and/or management preferred. Completion of an approved course in quantity food purchasing, production, service and nutrition, preferred. Prior experience as a Food Service Director in a high quality hotel, resort, restaurant, or health care. Ability to follow approved, standardized recipes and menus for regular and therapeutic diets. Ability to make independent decisions without supervision. Excellent communication skills Ability to interact tactfully with residents and family members, staff and general public. Ability to communicate directions to all levels of employees, both in writing and verbally. Ability to use basic software programs to complete job functions. Experience: Food: 1 year (Required) Management: 1 year (Required) Food & Beverage Management: 1 year (Required) Food Service Management: 1 year (Required) We offer a competitive salary and benefit packages. Candidates must have the ability to successfully complete a criminal background check. We are an equal opportunity employer and welcome applications from all qualified individuals. If you are a motivated professional looking to contribute to a dynamic team, we encourage you to apply. Requirements: Physical Requirements: Continuous walking and other means of mobility up to 8 hours a day Ability to reach, bend, stoop, push/pull and frequently lift/move up to 30 pounds Prolonged periods of sitting at a desk and working on a computer
09/05/2026
Full time
Job Description Job Description Description: Great Western Dining Service is a forward-thinking food service management company that recognizes the profound impact of exceptional cuisine. We believe that food fosters connection, cultivates the community, and creates enduring memories. We are committed to cultivating a professional environment that values creativity, innovation, and collaboration. Our diverse team members are empowered to contribute fresh perspectives and inspired ideas, resulting in distinctive and memorable dining experiences for our guests. Great Western Dining Service offers a comprehensive benefits package, flexible scheduling that aligns with our core value of work-life balance, and robust opportunities for ongoing training and professional development. As we continue to grow, we are proud to provide accelerated career advancement opportunities for dedicated and driven team members. Food Service Director - Anticipated Start Date 07/06/2026 Great Western Dining Service, Inc. is seeking a Food Service Director to join our team at Mineral Area College located in Park Hills, MO. The Food Service Director is responsible for planning, organizing, and directing the overall operations of the Food Service to residents in accordance with current standards, guidelines, and regulations to assure quality nutritional services are provided on a daily basis and that the department is maintained in a clean, safe and sanitary manner. Responsibilities: Hire, evaluate, coordinate, motivate, monitor performance, schedule and supervise Conduct in-service classes for all food service staff according to a posted schedule. Plan, prepare, present and deliver all meals served within the property. Maintain accurate budget, inventory and portion controls and work within the guidelines set forth in the budget. Maintain a sanitary work environment and conform to all local codes and policies regarding proper storage, handling and serving of food. Perform administrative duties such as completing necessary forms, reports, evaluations, studies, etc., to assure control of equipment and supplies. Maintain a clean and orderly dining room. Obtain and maintain Serv Safe/Food Handler's Permit. Plans menu according to patterns described by law and through experience. Ensure menu plans are followed at all times. As applicable, process diet changes and new diets received and cooperate in the therapeutic and regular diet plans and menus to assure they are in compliance with the physician's orders. Order all food within budget guidelines and maintain accurate inventories of food on hand. Develop and implement culinary procedures that ensure that food is ready on time and proper temperature levels are met. Visit with students regularly to determine special likes and dislikes in order to make the food service program individually tailored as much as possible. Arrange for coverage of job duties within the department during employee absences either through delegation or personal completion of duties. Assist in the preparation of meals when necessary. Support a positive and professional image through actions and dress. Performs other duties consistent with the position as assigned. Skills and Qualifications: High school education or equivalent. College courses or other education in food service and/or management preferred. Completion of an approved course in quantity food purchasing, production, service and nutrition, preferred. Prior experience as a Food Service Director in a high quality hotel, resort, restaurant, or health care. Ability to follow approved, standardized recipes and menus for regular and therapeutic diets. Ability to make independent decisions without supervision. Excellent communication skills Ability to interact tactfully with residents and family members, staff and general public. Ability to communicate directions to all levels of employees, both in writing and verbally. Ability to use basic software programs to complete job functions. Experience: Food: 1 year (Required) Management: 1 year (Required) Food & Beverage Management: 1 year (Required) Food Service Management: 1 year (Required) We offer a competitive salary and benefit packages. Candidates must have the ability to successfully complete a criminal background check. We are an equal opportunity employer and welcome applications from all qualified individuals. If you are a motivated professional looking to contribute to a dynamic team, we encourage you to apply. Requirements: Physical Requirements: Continuous walking and other means of mobility up to 8 hours a day Ability to reach, bend, stoop, push/pull and frequently lift/move up to 30 pounds Prolonged periods of sitting at a desk and working on a computer
Join the Plum Market Team - Where Passion Meets Opportunity! Plum Market is a fast-growing leader in the Grocery, Food & Beverage Retail industry. We are dedicated to offering the finest selections of All Natural, Organic, Local, and Specialty Grocery items while delivering an exceptional experience to our Customers. At Plum Market, our Team Members are at the heart of everything we do. We are passionate about high-quality food, beverages, and grocery essentials, helping our Customers lead a better lifestyle. Our priority is creating a welcoming environment that supports both our Customers and our Team Members. Our Retail Grocery Stores reflect the diverse communities we serve. From our dedicated Team Members and valued Customers to our local vendors and thoughtfully curated product selection, we take pride in fostering an inclusive and thriving culture. If you share our enthusiasm, we'd love for you to apply and discover how you can be part of our team! Why Work at Plum Market? Flexible Scheduling - Full-time and part-time positions available with a variety of retail shifts to support work-life balance. Grow Your Passion - Learn about great food while advancing your skills and knowledge. Comprehensive Training - We invest in our Team Members with exceptional training programs. Career Growth Opportunities - As a growing company, we provide promotional pathways, so you can grow with us! Comprehensive Benefits Package - Medical, dental, and vision coverage for you and your family. 401(k) with Company Match - Available after just six months. Team Member Discounts - Enjoy 20% off grocery purchases and 50% off Team Member meals. Plum Market is more than just a workplace - it's a desirable and rewarding environment where your contributions matter. Employment is contingent upon a successful background check. Ready to be part of something special? Apply today! Description: The Assistant Store Team Leader (ASTL) supports the Store Team Leader in all aspects of store operations, with dual emphasis on financial management and training development. This role ensures administrative excellence-overseeing payroll, budgeting, and fiscal responsibilities-while also fostering a culture of continuous learning for all Team Members. The ASTL champions Plum Market's Guest Service standards, enforces quality and compliance in every department, and partners with leadership to maintain policies and procedures. Who You Are: You model and coach exceptional Guest Service standards. You hire positive, motivated Team Members and develop them through targeted training. You have successful leadership experience and thrive on both fiscal responsibility and team development. You're energized by balancing payroll and budgeting objectives, as well as guiding Team Members to achieve their potential. You value inclusion and create an environment where every Team Member feels welcomed and heard. You are innovative and courageous-unafraid to pursue new ideas. You make an impact by taking bold actions. You love challenges and take satisfaction in overcoming them. You inspire others to be their best selves. You have a passion for natural, organic, and specialty products. What You Will Bring: Proven ability to manage multiple projects simultaneously; highly detail-oriented and capable of multitasking. A positive attitude, strong leadership background, and a collaborative mindset. Excellent verbal and written communication skills. Proficiency in Microsoft Office Suite. Flexibility to work a variety of shifts and the ability to stand and walk for up to 4 hours without a break-working on the floor alongside Team Members. Physical capability to bend, stoop, climb ladders, lift up to 50 lbs unassisted, and push/pull carts weighing up to 100 lbs. unassisted. What You Will Do: Financial & Administrative Responsibilities: Support the Store Team Leader in meeting or exceeding payroll and margin goals; monitor labor costs and assist with budgeting. Approve Team Member schedules and ensure adherence to the store's payroll budget. Oversee administrative tasks such as payroll processing, invoicing, and expense tracking. Communicate financial targets and performance metrics to Store Leadership and the Director Group. Training & Development Responsibilities: Lead the store's training culture-from hiring through ongoing development-ensuring every Team Member receives effective onboarding and continuous coaching. Partner with department leads to identify skill gaps and create targeted training programs. Teach and coach Team Members on operational procedures, service standards, and compliance expectations. Track training progress, evaluate outcomes, and recommend improvements to the Store Team Leader. Talent Acquisition & Team Leadership: Identify hiring needs, conduct interviews, and recruit positive, motivated Team Members. Model and reinforce Plum Market's values, policies, and standard operating procedures. Hold Team Members accountable through consistent feedback, performance check-ins, and corrective coaching. Guest Service & Operational Excellence: Provide exceptional service to our Team Members and Guests; serve as a role model for behavior on and off the sales floor. Observe and enforce quality standards across all departments, ensuring compliance with health, safety, and company policies. Collaborate with Store Leadership to address operational challenges, resolve guest concerns, and maintain a welcoming store environment. Communication & Collaboration: Communicate effectively with Guests, Team Members, Store Leadership, and the Director Group-sharing updates, best practices, and performance feedback. Partner with cross-functional teams (e.g., HR, Finance, and Training) to implement store-wide initiatives. Serve as a liaison between the store and Plum Market's corporate leadership to align on goals, policies, and guest-service strategies. PIea-1900
09/04/2026
Full time
Join the Plum Market Team - Where Passion Meets Opportunity! Plum Market is a fast-growing leader in the Grocery, Food & Beverage Retail industry. We are dedicated to offering the finest selections of All Natural, Organic, Local, and Specialty Grocery items while delivering an exceptional experience to our Customers. At Plum Market, our Team Members are at the heart of everything we do. We are passionate about high-quality food, beverages, and grocery essentials, helping our Customers lead a better lifestyle. Our priority is creating a welcoming environment that supports both our Customers and our Team Members. Our Retail Grocery Stores reflect the diverse communities we serve. From our dedicated Team Members and valued Customers to our local vendors and thoughtfully curated product selection, we take pride in fostering an inclusive and thriving culture. If you share our enthusiasm, we'd love for you to apply and discover how you can be part of our team! Why Work at Plum Market? Flexible Scheduling - Full-time and part-time positions available with a variety of retail shifts to support work-life balance. Grow Your Passion - Learn about great food while advancing your skills and knowledge. Comprehensive Training - We invest in our Team Members with exceptional training programs. Career Growth Opportunities - As a growing company, we provide promotional pathways, so you can grow with us! Comprehensive Benefits Package - Medical, dental, and vision coverage for you and your family. 401(k) with Company Match - Available after just six months. Team Member Discounts - Enjoy 20% off grocery purchases and 50% off Team Member meals. Plum Market is more than just a workplace - it's a desirable and rewarding environment where your contributions matter. Employment is contingent upon a successful background check. Ready to be part of something special? Apply today! Description: The Assistant Store Team Leader (ASTL) supports the Store Team Leader in all aspects of store operations, with dual emphasis on financial management and training development. This role ensures administrative excellence-overseeing payroll, budgeting, and fiscal responsibilities-while also fostering a culture of continuous learning for all Team Members. The ASTL champions Plum Market's Guest Service standards, enforces quality and compliance in every department, and partners with leadership to maintain policies and procedures. Who You Are: You model and coach exceptional Guest Service standards. You hire positive, motivated Team Members and develop them through targeted training. You have successful leadership experience and thrive on both fiscal responsibility and team development. You're energized by balancing payroll and budgeting objectives, as well as guiding Team Members to achieve their potential. You value inclusion and create an environment where every Team Member feels welcomed and heard. You are innovative and courageous-unafraid to pursue new ideas. You make an impact by taking bold actions. You love challenges and take satisfaction in overcoming them. You inspire others to be their best selves. You have a passion for natural, organic, and specialty products. What You Will Bring: Proven ability to manage multiple projects simultaneously; highly detail-oriented and capable of multitasking. A positive attitude, strong leadership background, and a collaborative mindset. Excellent verbal and written communication skills. Proficiency in Microsoft Office Suite. Flexibility to work a variety of shifts and the ability to stand and walk for up to 4 hours without a break-working on the floor alongside Team Members. Physical capability to bend, stoop, climb ladders, lift up to 50 lbs unassisted, and push/pull carts weighing up to 100 lbs. unassisted. What You Will Do: Financial & Administrative Responsibilities: Support the Store Team Leader in meeting or exceeding payroll and margin goals; monitor labor costs and assist with budgeting. Approve Team Member schedules and ensure adherence to the store's payroll budget. Oversee administrative tasks such as payroll processing, invoicing, and expense tracking. Communicate financial targets and performance metrics to Store Leadership and the Director Group. Training & Development Responsibilities: Lead the store's training culture-from hiring through ongoing development-ensuring every Team Member receives effective onboarding and continuous coaching. Partner with department leads to identify skill gaps and create targeted training programs. Teach and coach Team Members on operational procedures, service standards, and compliance expectations. Track training progress, evaluate outcomes, and recommend improvements to the Store Team Leader. Talent Acquisition & Team Leadership: Identify hiring needs, conduct interviews, and recruit positive, motivated Team Members. Model and reinforce Plum Market's values, policies, and standard operating procedures. Hold Team Members accountable through consistent feedback, performance check-ins, and corrective coaching. Guest Service & Operational Excellence: Provide exceptional service to our Team Members and Guests; serve as a role model for behavior on and off the sales floor. Observe and enforce quality standards across all departments, ensuring compliance with health, safety, and company policies. Collaborate with Store Leadership to address operational challenges, resolve guest concerns, and maintain a welcoming store environment. Communication & Collaboration: Communicate effectively with Guests, Team Members, Store Leadership, and the Director Group-sharing updates, best practices, and performance feedback. Partner with cross-functional teams (e.g., HR, Finance, and Training) to implement store-wide initiatives. Serve as a liaison between the store and Plum Market's corporate leadership to align on goals, policies, and guest-service strategies. PIea-1900
Description: About Heritage Hotels & Resorts Heritage Hotels & Resorts is New Mexico's premier locally owned hospitality group, built on a deep respect for culture, place, and people. Our luxury hotels and award-winning restaurants are rooted in authentic storytelling, exceptional service, and community pride. We care for our guests, our team, and our neighborhoods with the same intention. If you lead with heart and believe hospitality can make a meaningful impact, we invite you to join the Heritage family. Why This Role Matters The Clyde Hotel is seeking a Director of Maintenance & Facilities to lead one of New Mexico's most iconic downtown hotel assets. In this role, you will provide strategic and hands-on leadership for all engineering, maintenance, life safety, and facilities operations while protecting the hotel's physical assets, ensuring regulatory compliance, and delivering an exceptional guest experience. You will oversee the Facilities team, manage preventative maintenance and capital improvement initiatives, partner with hotel leadership on operational priorities, and ensure the property consistently operates at the highest standards of safety, reliability, and presentation. This role includes direct supervisory responsibility for the Engineering and Maintenance team. As the Director of Maintenance & Facilities, you are entrusted with preserving one of Heritage Hotels & Resorts' largest and most complex assets. Your leadership directly influences guest satisfaction, operational efficiency, associate safety, financial performance, and the long-term value of the property. Through proactive planning, technical expertise, and exceptional leadership, you ensure every space behind the scenes supports the memorable experiences our guests expect. What You'll Do Lead all daily engineering, maintenance, and facilities operations for the hotel. Develop a culture centered on accountability, urgency, professionalism, and preventative maintenance. Establish priorities that minimize operational disruption while maximizing guest satisfaction. Provide visible leadership throughout the property and respond quickly to operational needs. Develop, implement, and continuously improve preventative maintenance programs. Ensure guest rooms, public spaces, restaurants, meeting rooms, back-of-house areas, parking facilities, and building infrastructure remain in exceptional condition. Utilize maintenance management systems to schedule, track, and document work orders. Identify recurring maintenance issues and implement long-term corrective solutions. Partner with the General Manager and Corporate Facilities leadership to develop annual capital plans. Lead renovation projects, infrastructure upgrades, equipment replacements, and facility improvements. Coordinate architects, contractors, engineers, consultants, and vendors. Ensure projects remain on schedule, within budget, and aligned with Heritage quality standards. Minimize operational disruption during renovation and construction projects. Develop and manage departmental operating budgets. Monitor labor, utilities, repair expenses, and maintenance costs. Identify opportunities for operational efficiencies and cost savings. Manage inventory and purchasing of parts, tools, and equipment. Approve invoices and monitor vendor performance. Ensure compliance with OSHA, ADA, EPA, state and local regulations, and fire and life safety requirements. Maintain emergency preparedness and response procedures. Lead hotel emergency response efforts involving building systems. Conduct routine property safety inspections. Maintain compliance documentation for inspections, permits, certifications, and regulatory reporting. Ensure proper lockout/tagout procedures and safe work practices. Partner closely with Rooms, Food & Beverage, Security, Sales, Housekeeping, and Events departments. Respond promptly to guest-impacting maintenance concerns. Ensure maintenance work reflects luxury hospitality standards. Support conventions, weddings, special events, and VIP arrivals. Recruit, hire, onboard, and develop a high-performing engineering team. Conduct regular coaching, performance evaluations, and career development discussions. Build bench strength through succession planning. Foster a collaborative culture focused on ownership, professionalism, and continuous improvement. Develop and maintain strong vendor relationships. Negotiate service agreements and maintenance contracts. Evaluate contractor performance and ensure quality workmanship. Coordinate inspections and specialty repairs. Oversee maintenance and operation of high-rise hotel including but not limited to: HVAC systems, electrical systems, plumbing systems, boilers, chillers, fire alarm systems, fire suppression systems, kitchen equipment, pool systems, etc. Why You'll Love Working With Us Competitive pay and comprehensive benefits, including a 25% match for 401k! Generous employee discounts across Heritage Hotels restaurants, spa, and retail! Complimentary meals during scheduled shifts! Free employee parking! Growth and development opportunities! Supportive people-first culture rooted in New Mexico pride and community! HC6 Requirements: High school diploma or GED required. Associate's or Bachelor's degree in Engineering, Facilities Management, Construction Management, or related field preferred. 3+ years leading engineering or maintenance teams within a full-service hotel, resort, convention hotel, healthcare, commercial real estate, or similarly complex facility. Experience managing large-scale building systems and preventative maintenance programs. Experience managing departmental budgets and capital projects. Valid driver's license with an acceptable driving record. Extensive knowledge of commercial building systems and hotel infrastructure. Strong understanding of HVAC, plumbing, electrical, mechanical, and life safety systems. Ability to lead through urgency while maintaining exceptional quality standards. Strong financial and business acumen. Excellent project management skills. Effective vendor negotiation and contractor oversight. Outstanding leadership, coaching, and team development abilities. Ability to prioritize multiple projects in a fast-paced hospitality environment. Excellent written and verbal communication skills. PIcda5-
09/04/2026
Full time
Description: About Heritage Hotels & Resorts Heritage Hotels & Resorts is New Mexico's premier locally owned hospitality group, built on a deep respect for culture, place, and people. Our luxury hotels and award-winning restaurants are rooted in authentic storytelling, exceptional service, and community pride. We care for our guests, our team, and our neighborhoods with the same intention. If you lead with heart and believe hospitality can make a meaningful impact, we invite you to join the Heritage family. Why This Role Matters The Clyde Hotel is seeking a Director of Maintenance & Facilities to lead one of New Mexico's most iconic downtown hotel assets. In this role, you will provide strategic and hands-on leadership for all engineering, maintenance, life safety, and facilities operations while protecting the hotel's physical assets, ensuring regulatory compliance, and delivering an exceptional guest experience. You will oversee the Facilities team, manage preventative maintenance and capital improvement initiatives, partner with hotel leadership on operational priorities, and ensure the property consistently operates at the highest standards of safety, reliability, and presentation. This role includes direct supervisory responsibility for the Engineering and Maintenance team. As the Director of Maintenance & Facilities, you are entrusted with preserving one of Heritage Hotels & Resorts' largest and most complex assets. Your leadership directly influences guest satisfaction, operational efficiency, associate safety, financial performance, and the long-term value of the property. Through proactive planning, technical expertise, and exceptional leadership, you ensure every space behind the scenes supports the memorable experiences our guests expect. What You'll Do Lead all daily engineering, maintenance, and facilities operations for the hotel. Develop a culture centered on accountability, urgency, professionalism, and preventative maintenance. Establish priorities that minimize operational disruption while maximizing guest satisfaction. Provide visible leadership throughout the property and respond quickly to operational needs. Develop, implement, and continuously improve preventative maintenance programs. Ensure guest rooms, public spaces, restaurants, meeting rooms, back-of-house areas, parking facilities, and building infrastructure remain in exceptional condition. Utilize maintenance management systems to schedule, track, and document work orders. Identify recurring maintenance issues and implement long-term corrective solutions. Partner with the General Manager and Corporate Facilities leadership to develop annual capital plans. Lead renovation projects, infrastructure upgrades, equipment replacements, and facility improvements. Coordinate architects, contractors, engineers, consultants, and vendors. Ensure projects remain on schedule, within budget, and aligned with Heritage quality standards. Minimize operational disruption during renovation and construction projects. Develop and manage departmental operating budgets. Monitor labor, utilities, repair expenses, and maintenance costs. Identify opportunities for operational efficiencies and cost savings. Manage inventory and purchasing of parts, tools, and equipment. Approve invoices and monitor vendor performance. Ensure compliance with OSHA, ADA, EPA, state and local regulations, and fire and life safety requirements. Maintain emergency preparedness and response procedures. Lead hotel emergency response efforts involving building systems. Conduct routine property safety inspections. Maintain compliance documentation for inspections, permits, certifications, and regulatory reporting. Ensure proper lockout/tagout procedures and safe work practices. Partner closely with Rooms, Food & Beverage, Security, Sales, Housekeeping, and Events departments. Respond promptly to guest-impacting maintenance concerns. Ensure maintenance work reflects luxury hospitality standards. Support conventions, weddings, special events, and VIP arrivals. Recruit, hire, onboard, and develop a high-performing engineering team. Conduct regular coaching, performance evaluations, and career development discussions. Build bench strength through succession planning. Foster a collaborative culture focused on ownership, professionalism, and continuous improvement. Develop and maintain strong vendor relationships. Negotiate service agreements and maintenance contracts. Evaluate contractor performance and ensure quality workmanship. Coordinate inspections and specialty repairs. Oversee maintenance and operation of high-rise hotel including but not limited to: HVAC systems, electrical systems, plumbing systems, boilers, chillers, fire alarm systems, fire suppression systems, kitchen equipment, pool systems, etc. Why You'll Love Working With Us Competitive pay and comprehensive benefits, including a 25% match for 401k! Generous employee discounts across Heritage Hotels restaurants, spa, and retail! Complimentary meals during scheduled shifts! Free employee parking! Growth and development opportunities! Supportive people-first culture rooted in New Mexico pride and community! HC6 Requirements: High school diploma or GED required. Associate's or Bachelor's degree in Engineering, Facilities Management, Construction Management, or related field preferred. 3+ years leading engineering or maintenance teams within a full-service hotel, resort, convention hotel, healthcare, commercial real estate, or similarly complex facility. Experience managing large-scale building systems and preventative maintenance programs. Experience managing departmental budgets and capital projects. Valid driver's license with an acceptable driving record. Extensive knowledge of commercial building systems and hotel infrastructure. Strong understanding of HVAC, plumbing, electrical, mechanical, and life safety systems. Ability to lead through urgency while maintaining exceptional quality standards. Strong financial and business acumen. Excellent project management skills. Effective vendor negotiation and contractor oversight. Outstanding leadership, coaching, and team development abilities. Ability to prioritize multiple projects in a fast-paced hospitality environment. Excellent written and verbal communication skills. PIcda5-
Description: The Lodge at Jasper is seeking Cooks to join their team! The Cook reports directly to the Food and Beverage Director. Shift Details Cook Mon-Fri; Every other weekend required PURPOSE Cook The Cook is responsible for all food preparation so that food meets and / or exceeds quality, quantity and service schedule requirements and hospitality service standards for the community. Responsible to effectively manage all food production in the absence of the Lead Cook or Food and Beverage Director. Responsible for handling all foods in accordance with sanitary procedures and standards and complies with all federal, state and local regulatory procedures regarding food production. PRINCIPLE DUTIES AND RESPONSIBILITIES Cook Preparation and Food Service Summary of general responsibilities include but not limited to the preparation and serving of meals, sanitation of food service areas, accurate record keeping, receiving, rotating and inventory of products and regulatory compliance Adheres to posted menus and prepares food items using approved Phoenix standardized recipes in a timely manner Adheres to production sheets and instructions Prepares all special dietary needs as directed Prepares texture modified food as directed Organizes work to meet production and service requirements Monitors all food items to see that at least the minimum guidelines for temperature, taste and quality are upheld at all times Taste and prepares food to determine quality or necessary adjustment Maintains sanitary conditions to ensure safety and compliance with regulations; responsible for cleaning work areas Follow all local, state and federal policies regarding food handling Maintains standards of cleanliness, hygiene and health standards Operates dish machine(s) according to Food Safety Standards Operates dishwashing to properly wash and sanitize all dishes and china, silverware, glassware, utensils and cookware, in necessary Record Keeping/Resident Services Responsible for the recording keeping and maintaining the following measures for service standards and regulatory compliance Maintains and protects the confidentiality of resident information at all times Reviews Resident Diet Book, confidential Diet Board / Indicator, Data Card or Chart Responsible for the recording keeping and maintaining the following measures for service standards and regulatory compliance Manually records equipment temperatures Manually records refrigerator temperatures Manually records freezer temperatures Manually records cooking temperatures of the food Manually records holding temperatures of the food Manually records cooling temperatures of the food Manually records food production quantities Manually records taste evaluation sheets Rotates menus and production sheets Requirements: EDUCATION/EXPERIENCE/LICENSURE- CERTIFICATION Cook Education: High School Diploma/ GED required Culinary apprenticeship or training preferred One (1) year job related experience including food preparation, full-line menu items and therapeutic diets Maintains a current SERV Safe certificate (food services sanitation certificate) or able to participate in the food services sanitation training to become SERV Safe Certified PIc5c89f92d99f-6921
09/04/2026
Full time
Description: The Lodge at Jasper is seeking Cooks to join their team! The Cook reports directly to the Food and Beverage Director. Shift Details Cook Mon-Fri; Every other weekend required PURPOSE Cook The Cook is responsible for all food preparation so that food meets and / or exceeds quality, quantity and service schedule requirements and hospitality service standards for the community. Responsible to effectively manage all food production in the absence of the Lead Cook or Food and Beverage Director. Responsible for handling all foods in accordance with sanitary procedures and standards and complies with all federal, state and local regulatory procedures regarding food production. PRINCIPLE DUTIES AND RESPONSIBILITIES Cook Preparation and Food Service Summary of general responsibilities include but not limited to the preparation and serving of meals, sanitation of food service areas, accurate record keeping, receiving, rotating and inventory of products and regulatory compliance Adheres to posted menus and prepares food items using approved Phoenix standardized recipes in a timely manner Adheres to production sheets and instructions Prepares all special dietary needs as directed Prepares texture modified food as directed Organizes work to meet production and service requirements Monitors all food items to see that at least the minimum guidelines for temperature, taste and quality are upheld at all times Taste and prepares food to determine quality or necessary adjustment Maintains sanitary conditions to ensure safety and compliance with regulations; responsible for cleaning work areas Follow all local, state and federal policies regarding food handling Maintains standards of cleanliness, hygiene and health standards Operates dish machine(s) according to Food Safety Standards Operates dishwashing to properly wash and sanitize all dishes and china, silverware, glassware, utensils and cookware, in necessary Record Keeping/Resident Services Responsible for the recording keeping and maintaining the following measures for service standards and regulatory compliance Maintains and protects the confidentiality of resident information at all times Reviews Resident Diet Book, confidential Diet Board / Indicator, Data Card or Chart Responsible for the recording keeping and maintaining the following measures for service standards and regulatory compliance Manually records equipment temperatures Manually records refrigerator temperatures Manually records freezer temperatures Manually records cooking temperatures of the food Manually records holding temperatures of the food Manually records cooling temperatures of the food Manually records food production quantities Manually records taste evaluation sheets Rotates menus and production sheets Requirements: EDUCATION/EXPERIENCE/LICENSURE- CERTIFICATION Cook Education: High School Diploma/ GED required Culinary apprenticeship or training preferred One (1) year job related experience including food preparation, full-line menu items and therapeutic diets Maintains a current SERV Safe certificate (food services sanitation certificate) or able to participate in the food services sanitation training to become SERV Safe Certified PIc5c89f92d99f-6921
Description: The Bungalows at Springdale is seeking a Cook to join their team! The Cook reports directly to the Food and Beverage Director. Shift Details Cook Shifts Vary, Full Time. M-F and weekends. PURPOSE Cook The Cook is responsible for all food preparation so that food meets and / or exceeds quality, quantity and service schedule requirements and hospitality service standards for the community. Responsible to effectively manage all food production in the absence of the Lead Cook or Food and Beverage Director. Responsible for handling all foods in accordance with sanitary procedures and standards and complies with all federal, state and local regulatory procedures regarding food production. PRINCIPLE DUTIES AND RESPONSIBILITIES Cook Preparation and Food Service Summary of general responsibilities include but not limited to the preparation and serving of meals, sanitation of food service areas, accurate record keeping, receiving, rotating and inventory of products and regulatory compliance Adheres to posted menus and prepares food items using approved Phoenix standardized recipes in a timely manner Adheres to production sheets and instructions Prepares all special dietary needs as directed Prepares texture modified food as directed Organizes work to meet production and service requirements Monitors all food items to see that at least the minimum guidelines for temperature, taste and quality are upheld at all times Taste and prepares food to determine quality or necessary adjustment Maintains sanitary conditions to ensure safety and compliance with regulations; responsible for cleaning work areas Follow all local, state and federal policies regarding food handling Maintains standards of cleanliness, hygiene and health standards Operates dish machine(s) according to Food Safety Standards Operates dishwashing to properly wash and sanitize all dishes and china, silverware, glassware, utensils and cookware, in necessary Record Keeping/Resident Services Responsible for the recording keeping and maintaining the following measures for service standards and regulatory compliance Maintains and protects the confidentiality of resident information at all times Reviews Resident Diet Book, confidential Diet Board / Indicator, Data Card or Chart Responsible for the recording keeping and maintaining the following measures for service standards and regulatory compliance Manually records equipment temperatures Manually records refrigerator temperatures Manually records freezer temperatures Manually records cooking temperatures of the food Manually records holding temperatures of the food Manually records cooling temperatures of the food Manually records food production quantities Manually records taste evaluation sheets Rotates menus and production sheets Requirements: EDUCATION/EXPERIENCE/LICENSURE- CERTIFICATION Cook Education: High School Diploma/ GED required Culinary apprenticeship or training preferred One (1) year job related experience including food preparation, full-line menu items and therapeutic diets Maintains a current SERV Safe certificate (food services sanitation certificate) or able to participate in the food services sanitation training to become SERV Safe Certified PI8d082e69fda9-8885
09/04/2026
Full time
Description: The Bungalows at Springdale is seeking a Cook to join their team! The Cook reports directly to the Food and Beverage Director. Shift Details Cook Shifts Vary, Full Time. M-F and weekends. PURPOSE Cook The Cook is responsible for all food preparation so that food meets and / or exceeds quality, quantity and service schedule requirements and hospitality service standards for the community. Responsible to effectively manage all food production in the absence of the Lead Cook or Food and Beverage Director. Responsible for handling all foods in accordance with sanitary procedures and standards and complies with all federal, state and local regulatory procedures regarding food production. PRINCIPLE DUTIES AND RESPONSIBILITIES Cook Preparation and Food Service Summary of general responsibilities include but not limited to the preparation and serving of meals, sanitation of food service areas, accurate record keeping, receiving, rotating and inventory of products and regulatory compliance Adheres to posted menus and prepares food items using approved Phoenix standardized recipes in a timely manner Adheres to production sheets and instructions Prepares all special dietary needs as directed Prepares texture modified food as directed Organizes work to meet production and service requirements Monitors all food items to see that at least the minimum guidelines for temperature, taste and quality are upheld at all times Taste and prepares food to determine quality or necessary adjustment Maintains sanitary conditions to ensure safety and compliance with regulations; responsible for cleaning work areas Follow all local, state and federal policies regarding food handling Maintains standards of cleanliness, hygiene and health standards Operates dish machine(s) according to Food Safety Standards Operates dishwashing to properly wash and sanitize all dishes and china, silverware, glassware, utensils and cookware, in necessary Record Keeping/Resident Services Responsible for the recording keeping and maintaining the following measures for service standards and regulatory compliance Maintains and protects the confidentiality of resident information at all times Reviews Resident Diet Book, confidential Diet Board / Indicator, Data Card or Chart Responsible for the recording keeping and maintaining the following measures for service standards and regulatory compliance Manually records equipment temperatures Manually records refrigerator temperatures Manually records freezer temperatures Manually records cooking temperatures of the food Manually records holding temperatures of the food Manually records cooling temperatures of the food Manually records food production quantities Manually records taste evaluation sheets Rotates menus and production sheets Requirements: EDUCATION/EXPERIENCE/LICENSURE- CERTIFICATION Cook Education: High School Diploma/ GED required Culinary apprenticeship or training preferred One (1) year job related experience including food preparation, full-line menu items and therapeutic diets Maintains a current SERV Safe certificate (food services sanitation certificate) or able to participate in the food services sanitation training to become SERV Safe Certified PI8d082e69fda9-8885
Job Description Job Description At Hy-Vee our people are our strength. We promise "a helpful smile in every aisle" and those smiles can only come from a workforce that is fully engaged and committed to supporting our customers and each other. Job Description: Job Title: Food Service Manager Department: Market Grille FLSA : Exempt General Function : Provides prompt, efficient and friendly customer service. Assists food service department managers to present the freshest most innovative and best quality products at a competitive retail price to customers. Core Competencies Partnerships Growth mindset Results oriented Customer focused Professionalism Reporting Relations: Accountable and Reports to: District Store Director; Store Manager; Assistant Managers of Store Operations, Perishables, and Health Wellness Home Positions that Report to you: Market Grille Department Manager; Mia Italian Department Manager; Hy-Chi Department Manager; Service Managers; Chefs; Market Grille Service Staff; Night food service employees Primary Duties and Responsibilities : Provides prompt, efficient and friendly customer service by exhibiting caring, concern and patience in all customer interactions and treating customers as the most important people in the store. Smiles and greets customers in a friendly manner, whether the encounter takes place in the employee's designated department or elsewhere in the store. Makes an effort to learn customers' names and to address them by name whenever possible. Assists customers by: (examples include) escorting them to the products they're looking for securing products that are out of reach loading or unloading heavy items making note of and passing along customer suggestions or requests Performing other tasks in every way possible to enhance the shopping experience. Answers the telephone promptly and provides friendly, helpful service to customers who call including taking product orders. Works with co-workers as a team to ensure customer satisfaction and a pleasant work environment. Reviews daily production list with department employees and assigns tasks for completion. Ensures food display case product is rotated and replenished. Scans the kitchen area for items and areas that need to be addressed (e.g. Coffee, salad case, cleanliness, kitchen repairs, and safety issues) and assigns tasks to kitchen staff. Ensures the proper amount of staff in the kitchen department to handle customer needs. Oversees food quality and presentation for all Chinese, Italian, Restaurant and Kitchen Departments. Oversees inventory within all Chinese, Italian, Restaurant and Kitchen Departments. Work with chefs and other personnel to plan menus that are flavorful and popular with customers. Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high quality of preparation and service. Sets the department standards for customer service, employee relations, cleanliness, sanitation, professional appearance and overall profitability. Analyzes weekly and monthly sales and trends and compares to actuals, prepares ad projections, and writes ads. Work with other management personnel to plan marketing, advertising, and any special restaurant functions. Monitors actions of staff and customers to ensure that health and safety standards and liquor regulations are obeyed. Investigate and resolve complaints concerning food quality and service. Arrange for maintenance and repair of equipment and other services. Select or create successful menu items based on many considerations, and assign prices based on cost analysis. Figures retail pricing and ensure correct pricing. Direct hiring, training, and scheduling of food service personnel. Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Follows all food safety guidelines and ensures department employees comply. Handles and satisfies customer issues. Understands and practices proper sanitation procedures and ensures the work area is always clean and neat, and maintains strict adherence to department and company guidelines related to personal hygiene and dress. Adheres to company policies and individual store guidelines. Reports to work when scheduled and on time. Secondary Duties and Responsibilities: Assumes supervisory duties of food service employees in absence of Department Manager or Assistant Department Manager. Assists in other areas of store as needed. Ensures pricing is competitive in the market area. Performs other job related duties and special projects as required. Supervisory Responsibilities: Instructs, and assigns the work of others. Maintains standards, coordinates activities, and allocates personnel. Knowledge, Skills, Abilities and Worker Characteristics: Must possess excellent Hospitality skills. Must have the ability to solve practical problems; variety of variables with limited standardization; interpret instructions. Ability to do arithmetic calculations involving fractions, decimals, and percentages. Must have the ability to file, post, and mail materials; copy data from one record to another; interview to obtain basic information; guide people and provide basic direction. Education and Experience: High school or equivalent experience. Sanitation (Food Safety) courses encouraged. One year of similar or related experience. Physical Requirements: Must be able to physically perform medium work; exerting up to 50 pounds of force occasionally, 20 pounds of force frequently, and 10 pounds of force constantly to move objects. Visual requirements include vision from less than 20 inches to more than 20 feet with or without correction, depth perception, color vision, and field of vision. Must be able to perform the following physical activities: Climbing, balancing, stooping, kneeling, reaching, standing, walking, pulling, lifting, grasping, feeling, talking, hearing, and repetitive motions. Working Conditions : This position is frequently exposed to a cool environment, dampness, noise from equipment, and vibrations from some equipment. There are possible equipment movement hazards from slicers and choppers. There is daily exposure to cleaning chemicals and solvents. This is a fast paced work environment. Equipment Used to Perform Job: Cash register, Slicer, RPM system, Fryers (breakfast grill), Ovens, Steamer, Computers (Microsoft, N.T.), Fax machine, Telephone, Copier, Calculator, Utensils, delivery van Hobart machine, stoves, grills, toasters, chicken roaster, can opener, griddle, chargrill, refrigerated food case, hot case, cold case, thermometers, knives, dishwasher, ice machine, coffee maker, scales, and pop machine. Equipment for Bar operations: tags, Napa Technology and Aloha POS System, etc. Contacts: Has daily contact with customers, suppliers/vendors, and the general public. Occasional contact with federal or state regulatory agencies regarding inspections. Are you ready to smile, apply today. Employment is contingent upon the successful completion of a pre employment drug screen.
09/04/2026
Full time
Job Description Job Description At Hy-Vee our people are our strength. We promise "a helpful smile in every aisle" and those smiles can only come from a workforce that is fully engaged and committed to supporting our customers and each other. Job Description: Job Title: Food Service Manager Department: Market Grille FLSA : Exempt General Function : Provides prompt, efficient and friendly customer service. Assists food service department managers to present the freshest most innovative and best quality products at a competitive retail price to customers. Core Competencies Partnerships Growth mindset Results oriented Customer focused Professionalism Reporting Relations: Accountable and Reports to: District Store Director; Store Manager; Assistant Managers of Store Operations, Perishables, and Health Wellness Home Positions that Report to you: Market Grille Department Manager; Mia Italian Department Manager; Hy-Chi Department Manager; Service Managers; Chefs; Market Grille Service Staff; Night food service employees Primary Duties and Responsibilities : Provides prompt, efficient and friendly customer service by exhibiting caring, concern and patience in all customer interactions and treating customers as the most important people in the store. Smiles and greets customers in a friendly manner, whether the encounter takes place in the employee's designated department or elsewhere in the store. Makes an effort to learn customers' names and to address them by name whenever possible. Assists customers by: (examples include) escorting them to the products they're looking for securing products that are out of reach loading or unloading heavy items making note of and passing along customer suggestions or requests Performing other tasks in every way possible to enhance the shopping experience. Answers the telephone promptly and provides friendly, helpful service to customers who call including taking product orders. Works with co-workers as a team to ensure customer satisfaction and a pleasant work environment. Reviews daily production list with department employees and assigns tasks for completion. Ensures food display case product is rotated and replenished. Scans the kitchen area for items and areas that need to be addressed (e.g. Coffee, salad case, cleanliness, kitchen repairs, and safety issues) and assigns tasks to kitchen staff. Ensures the proper amount of staff in the kitchen department to handle customer needs. Oversees food quality and presentation for all Chinese, Italian, Restaurant and Kitchen Departments. Oversees inventory within all Chinese, Italian, Restaurant and Kitchen Departments. Work with chefs and other personnel to plan menus that are flavorful and popular with customers. Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high quality of preparation and service. Sets the department standards for customer service, employee relations, cleanliness, sanitation, professional appearance and overall profitability. Analyzes weekly and monthly sales and trends and compares to actuals, prepares ad projections, and writes ads. Work with other management personnel to plan marketing, advertising, and any special restaurant functions. Monitors actions of staff and customers to ensure that health and safety standards and liquor regulations are obeyed. Investigate and resolve complaints concerning food quality and service. Arrange for maintenance and repair of equipment and other services. Select or create successful menu items based on many considerations, and assign prices based on cost analysis. Figures retail pricing and ensure correct pricing. Direct hiring, training, and scheduling of food service personnel. Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Follows all food safety guidelines and ensures department employees comply. Handles and satisfies customer issues. Understands and practices proper sanitation procedures and ensures the work area is always clean and neat, and maintains strict adherence to department and company guidelines related to personal hygiene and dress. Adheres to company policies and individual store guidelines. Reports to work when scheduled and on time. Secondary Duties and Responsibilities: Assumes supervisory duties of food service employees in absence of Department Manager or Assistant Department Manager. Assists in other areas of store as needed. Ensures pricing is competitive in the market area. Performs other job related duties and special projects as required. Supervisory Responsibilities: Instructs, and assigns the work of others. Maintains standards, coordinates activities, and allocates personnel. Knowledge, Skills, Abilities and Worker Characteristics: Must possess excellent Hospitality skills. Must have the ability to solve practical problems; variety of variables with limited standardization; interpret instructions. Ability to do arithmetic calculations involving fractions, decimals, and percentages. Must have the ability to file, post, and mail materials; copy data from one record to another; interview to obtain basic information; guide people and provide basic direction. Education and Experience: High school or equivalent experience. Sanitation (Food Safety) courses encouraged. One year of similar or related experience. Physical Requirements: Must be able to physically perform medium work; exerting up to 50 pounds of force occasionally, 20 pounds of force frequently, and 10 pounds of force constantly to move objects. Visual requirements include vision from less than 20 inches to more than 20 feet with or without correction, depth perception, color vision, and field of vision. Must be able to perform the following physical activities: Climbing, balancing, stooping, kneeling, reaching, standing, walking, pulling, lifting, grasping, feeling, talking, hearing, and repetitive motions. Working Conditions : This position is frequently exposed to a cool environment, dampness, noise from equipment, and vibrations from some equipment. There are possible equipment movement hazards from slicers and choppers. There is daily exposure to cleaning chemicals and solvents. This is a fast paced work environment. Equipment Used to Perform Job: Cash register, Slicer, RPM system, Fryers (breakfast grill), Ovens, Steamer, Computers (Microsoft, N.T.), Fax machine, Telephone, Copier, Calculator, Utensils, delivery van Hobart machine, stoves, grills, toasters, chicken roaster, can opener, griddle, chargrill, refrigerated food case, hot case, cold case, thermometers, knives, dishwasher, ice machine, coffee maker, scales, and pop machine. Equipment for Bar operations: tags, Napa Technology and Aloha POS System, etc. Contacts: Has daily contact with customers, suppliers/vendors, and the general public. Occasional contact with federal or state regulatory agencies regarding inspections. Are you ready to smile, apply today. Employment is contingent upon the successful completion of a pre employment drug screen.
Crescent Hotels & Resorts LLC
Saint Petersburg, Florida
Job Description Job Description Be part of something big. We're reopening a fully reimagined, upscale beachfront hotel in the heart of St. Pete Beach - and we're building an exceptional team. We're seeking a visionary Food & Beverage Director to lead and elevate our culinary and beverage operations. JOB OVERVIEW: Direct and organize the activities of the Food and Beverage Department to maintain high standards of food and beverage quality, service and merchandising to maximize hotel Profitability. ESSENTIAL JOB FUNCTIONS: 1. Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate. 2. Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation. 3. Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments, e.g. room service, restaurants, banquets, kitchens, steward, etc. 4. Develop, implement and monitor schedules for the operation of all food and beverage sub-departments to achieve a profitable result. 5. Participate with Food and Beverage managers in the creation of menus designed to attract a predetermined customer market. 6. Implement effective control of food, beverage and labor costs among all sub-departments to Crescent standards. 7. Abide by all State, Federal and Corporate requirements pertaining to serving alcoholic beverages. 8. Assist managers in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion. 9. Regularly review and evaluate the degree of guest satisfaction of the individual restaurants and banquet service, to recommend new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material changes in the make-up or the customer market, or a change in the competitive environment. 10. Develop operating tools necessary and incidental to modern management principles, e.g. budgeting, forecasting purchase specifications, recipes, portion specifications, menu abstracts, food production control etc. 11. Continuously evaluate the performance and encourage improvement of the associates in the food and beverage department. Plan and administer a training and development program within the department which will provide well trained associate at all levels. 12. Communicate both verbally and in writing to provide clear direction to staff. 13. Comply with attendance rules and be available to work on a regular basis. 14. Perform any other job-related duties as assigned. REQUIRED SKILLS AND ABILITIES: Must have the ability to communicate in English. Self-starting personality with an even disposition. Maintain a professional appearance and manner at all times. Can communicate well with guests. Must be willing to "pitch-in" and help co-workers with their job duties and be a team player. Considerable skill in complex mathematical calculations without error. Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve conflicts. Ability to move throughout all food and beverage areas and hospitality suites and continuously perform essential job functions. Ability to access and accurately input information using a moderately complex computer system. Ability to observe and distinguish product quality by smell, taste, and appearance.
09/03/2026
Full time
Job Description Job Description Be part of something big. We're reopening a fully reimagined, upscale beachfront hotel in the heart of St. Pete Beach - and we're building an exceptional team. We're seeking a visionary Food & Beverage Director to lead and elevate our culinary and beverage operations. JOB OVERVIEW: Direct and organize the activities of the Food and Beverage Department to maintain high standards of food and beverage quality, service and merchandising to maximize hotel Profitability. ESSENTIAL JOB FUNCTIONS: 1. Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate. 2. Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation. 3. Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments, e.g. room service, restaurants, banquets, kitchens, steward, etc. 4. Develop, implement and monitor schedules for the operation of all food and beverage sub-departments to achieve a profitable result. 5. Participate with Food and Beverage managers in the creation of menus designed to attract a predetermined customer market. 6. Implement effective control of food, beverage and labor costs among all sub-departments to Crescent standards. 7. Abide by all State, Federal and Corporate requirements pertaining to serving alcoholic beverages. 8. Assist managers in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion. 9. Regularly review and evaluate the degree of guest satisfaction of the individual restaurants and banquet service, to recommend new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material changes in the make-up or the customer market, or a change in the competitive environment. 10. Develop operating tools necessary and incidental to modern management principles, e.g. budgeting, forecasting purchase specifications, recipes, portion specifications, menu abstracts, food production control etc. 11. Continuously evaluate the performance and encourage improvement of the associates in the food and beverage department. Plan and administer a training and development program within the department which will provide well trained associate at all levels. 12. Communicate both verbally and in writing to provide clear direction to staff. 13. Comply with attendance rules and be available to work on a regular basis. 14. Perform any other job-related duties as assigned. REQUIRED SKILLS AND ABILITIES: Must have the ability to communicate in English. Self-starting personality with an even disposition. Maintain a professional appearance and manner at all times. Can communicate well with guests. Must be willing to "pitch-in" and help co-workers with their job duties and be a team player. Considerable skill in complex mathematical calculations without error. Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve conflicts. Ability to move throughout all food and beverage areas and hospitality suites and continuously perform essential job functions. Ability to access and accurately input information using a moderately complex computer system. Ability to observe and distinguish product quality by smell, taste, and appearance.
Description: ASAHI BEER USA OCTOPI BREWING PACKAGING LINE MANAGER Where Leadership Meets the Packaging Floor Full-Time ABOUT ASAHI BEER USA / OCTOPI BREWING Founded in 2014 as a Wisconsin contract brewery, Octopi Brewing has spent over a decade brewing and packaging beer, seltzers, RTDs, and sodas for clients nationwide. In 2024, Asahi - brewers of Asahi Super Dry - acquired Octopi, making us the U.S. production home of Super Dry. Today, our 250+ person team of beverage industry pros keeps that same local, quality-first spirit alive at a state-of-the-art facility. Our Packaging team keeps every can, bottle, and case moving efficiently and safely around the clock - and the Packaging Line Manager owns that operation, reporting directly to the Director of Packaging. THE OPPORTUNITY We're looking for a Packaging Line Manager to lead a 24-hour packaging operation - owning safety, quality, efficiency, and team development across all shifts, and working cross-functionally with Brewing, Lab, Maintenance, and Warehouse to keep everything running smoothly. WHAT MAKES THIS ROLE GREAT • Real ownership over a 24-hour operation - not just one shift, the whole picture • High cross-functional visibility, working directly with Brewing, Lab, Maintenance, Warehouse, and QA • Room to drive real change - root cause analysis, process optimization, and training systems you help build WHAT YOU'LL DO • Lead and develop a 24-hour packaging team, coaching, training, and holding the team accountable to safety, quality, and efficiency goals • Plan and oversee daily packaging operations, keeping production aligned with schedules and specs • Diagnose equipment issues and coordinate maintenance to keep lines running reliably • Own root cause analysis and data-driven process improvement across packaging lines • Build and maintain training systems, SOPs, and competency tracking across all roles and shifts • Ensure GMP, GDP, OSHA, and safety compliance through regular inspections and audits • Partner with QA on product specs and quality, and represent Packaging in cross-departmental planning WHAT YOU BRING Must-haves: • Comprehensive understanding of machine operation, troubleshooting, and safety in a manufacturing environment • At least 2 years of experience in a managerial role within manufacturing operations • Exceptional leadership, decision-making, and communication skills • Highly organized, with strong attention to detail and the ability to prioritize in a fast-paced environment • Able to lift 55 lbs and move 165 lbs as needed Nice-to-haves: • Bachelor's degree (Engineering, Business, or a related field preferred), or equivalent experience • Experience in the food and beverage manufacturing sector • Working knowledge of OSHA regulations and Lean Manufacturing principles BENEFITS & PERKS • Medical, dental, and vision coverage - effective the 1st of the month after 30 days • Company-paid life, short-term, and long-term disability insurance • 401(k) with company match - 100% up to 3%, 50% on the next 2% • 120 hours of PTO annually, with accrual that grows the longer you're here • 9 paid holidays (if they fall on your scheduled workday) • A free beer after shift, because you earned it PAY • Pay: $80,000-$90,000 annually Full-time, exempt Requirements: Compensation details: 0 Yearly Salary PIf592c7cff75e-1796
09/03/2026
Full time
Description: ASAHI BEER USA OCTOPI BREWING PACKAGING LINE MANAGER Where Leadership Meets the Packaging Floor Full-Time ABOUT ASAHI BEER USA / OCTOPI BREWING Founded in 2014 as a Wisconsin contract brewery, Octopi Brewing has spent over a decade brewing and packaging beer, seltzers, RTDs, and sodas for clients nationwide. In 2024, Asahi - brewers of Asahi Super Dry - acquired Octopi, making us the U.S. production home of Super Dry. Today, our 250+ person team of beverage industry pros keeps that same local, quality-first spirit alive at a state-of-the-art facility. Our Packaging team keeps every can, bottle, and case moving efficiently and safely around the clock - and the Packaging Line Manager owns that operation, reporting directly to the Director of Packaging. THE OPPORTUNITY We're looking for a Packaging Line Manager to lead a 24-hour packaging operation - owning safety, quality, efficiency, and team development across all shifts, and working cross-functionally with Brewing, Lab, Maintenance, and Warehouse to keep everything running smoothly. WHAT MAKES THIS ROLE GREAT • Real ownership over a 24-hour operation - not just one shift, the whole picture • High cross-functional visibility, working directly with Brewing, Lab, Maintenance, Warehouse, and QA • Room to drive real change - root cause analysis, process optimization, and training systems you help build WHAT YOU'LL DO • Lead and develop a 24-hour packaging team, coaching, training, and holding the team accountable to safety, quality, and efficiency goals • Plan and oversee daily packaging operations, keeping production aligned with schedules and specs • Diagnose equipment issues and coordinate maintenance to keep lines running reliably • Own root cause analysis and data-driven process improvement across packaging lines • Build and maintain training systems, SOPs, and competency tracking across all roles and shifts • Ensure GMP, GDP, OSHA, and safety compliance through regular inspections and audits • Partner with QA on product specs and quality, and represent Packaging in cross-departmental planning WHAT YOU BRING Must-haves: • Comprehensive understanding of machine operation, troubleshooting, and safety in a manufacturing environment • At least 2 years of experience in a managerial role within manufacturing operations • Exceptional leadership, decision-making, and communication skills • Highly organized, with strong attention to detail and the ability to prioritize in a fast-paced environment • Able to lift 55 lbs and move 165 lbs as needed Nice-to-haves: • Bachelor's degree (Engineering, Business, or a related field preferred), or equivalent experience • Experience in the food and beverage manufacturing sector • Working knowledge of OSHA regulations and Lean Manufacturing principles BENEFITS & PERKS • Medical, dental, and vision coverage - effective the 1st of the month after 30 days • Company-paid life, short-term, and long-term disability insurance • 401(k) with company match - 100% up to 3%, 50% on the next 2% • 120 hours of PTO annually, with accrual that grows the longer you're here • 9 paid holidays (if they fall on your scheduled workday) • A free beer after shift, because you earned it PAY • Pay: $80,000-$90,000 annually Full-time, exempt Requirements: Compensation details: 0 Yearly Salary PIf592c7cff75e-1796
Description: The Neighborhood of Somerset is seeking Cooks to join their team! The Cook reports directly to the Food and Beverage Director. Shift Details Cook Mon-Fri, 10hr shifts; Every other weekend required PURPOSE Cook The Cook is responsible for all food preparation so that food meets and / or exceeds quality, quantity and service schedule requirements and hospitality service standards for the community. Responsible to effectively manage all food production in the absence of the Lead Cook or Food and Beverage Director. Responsible for handling all foods in accordance with sanitary procedures and standards and complies with all federal, state and local regulatory procedures regarding food production. PRINCIPLE DUTIES AND RESPONSIBILITIES Cook Preparation and Food Service Summary of general responsibilities include but not limited to the preparation and serving of meals, sanitation of food service areas, accurate record keeping, receiving, rotating and inventory of products and regulatory compliance Adheres to posted menus and prepares food items using approved Phoenix standardized recipes in a timely manner Adheres to production sheets and instructions Prepares all special dietary needs as directed Prepares texture modified food as directed Organizes work to meet production and service requirements Monitors all food items to see that at least the minimum guidelines for temperature, taste and quality are upheld at all times Taste and prepares food to determine quality or necessary adjustment Maintains sanitary conditions to ensure safety and compliance with regulations; responsible for cleaning work areas Follow all local, state and federal policies regarding food handling Maintains standards of cleanliness, hygiene and health standards Operates dish machine(s) according to Food Safety Standards Operates dishwashing to properly wash and sanitize all dishes and china, silverware, glassware, utensils and cookware, in necessary Record Keeping/Resident Services Responsible for the recording keeping and maintaining the following measures for service standards and regulatory compliance Maintains and protects the confidentiality of resident information at all times Reviews Resident Diet Book, confidential Diet Board / Indicator, Data Card or Chart Responsible for the recording keeping and maintaining the following measures for service standards and regulatory compliance Manually records equipment temperatures Manually records refrigerator temperatures Manually records freezer temperatures Manually records cooking temperatures of the food Manually records holding temperatures of the food Manually records cooling temperatures of the food Manually records food production quantities Manually records taste evaluation sheets Rotates menus and production sheets Requirements: EDUCATION/EXPERIENCE/LICENSURE- CERTIFICATION Cook Education: High School Diploma/ GED required Culinary apprenticeship or training preferred One (1) year job related experience including food preparation, full-line menu items and therapeutic diets Maintains a current SERV Safe certificate (food services sanitation certificate) or able to participate in the food services sanitation training to become SERV Safe Certified PI40079e16a30a-4144
09/02/2026
Full time
Description: The Neighborhood of Somerset is seeking Cooks to join their team! The Cook reports directly to the Food and Beverage Director. Shift Details Cook Mon-Fri, 10hr shifts; Every other weekend required PURPOSE Cook The Cook is responsible for all food preparation so that food meets and / or exceeds quality, quantity and service schedule requirements and hospitality service standards for the community. Responsible to effectively manage all food production in the absence of the Lead Cook or Food and Beverage Director. Responsible for handling all foods in accordance with sanitary procedures and standards and complies with all federal, state and local regulatory procedures regarding food production. PRINCIPLE DUTIES AND RESPONSIBILITIES Cook Preparation and Food Service Summary of general responsibilities include but not limited to the preparation and serving of meals, sanitation of food service areas, accurate record keeping, receiving, rotating and inventory of products and regulatory compliance Adheres to posted menus and prepares food items using approved Phoenix standardized recipes in a timely manner Adheres to production sheets and instructions Prepares all special dietary needs as directed Prepares texture modified food as directed Organizes work to meet production and service requirements Monitors all food items to see that at least the minimum guidelines for temperature, taste and quality are upheld at all times Taste and prepares food to determine quality or necessary adjustment Maintains sanitary conditions to ensure safety and compliance with regulations; responsible for cleaning work areas Follow all local, state and federal policies regarding food handling Maintains standards of cleanliness, hygiene and health standards Operates dish machine(s) according to Food Safety Standards Operates dishwashing to properly wash and sanitize all dishes and china, silverware, glassware, utensils and cookware, in necessary Record Keeping/Resident Services Responsible for the recording keeping and maintaining the following measures for service standards and regulatory compliance Maintains and protects the confidentiality of resident information at all times Reviews Resident Diet Book, confidential Diet Board / Indicator, Data Card or Chart Responsible for the recording keeping and maintaining the following measures for service standards and regulatory compliance Manually records equipment temperatures Manually records refrigerator temperatures Manually records freezer temperatures Manually records cooking temperatures of the food Manually records holding temperatures of the food Manually records cooling temperatures of the food Manually records food production quantities Manually records taste evaluation sheets Rotates menus and production sheets Requirements: EDUCATION/EXPERIENCE/LICENSURE- CERTIFICATION Cook Education: High School Diploma/ GED required Culinary apprenticeship or training preferred One (1) year job related experience including food preparation, full-line menu items and therapeutic diets Maintains a current SERV Safe certificate (food services sanitation certificate) or able to participate in the food services sanitation training to become SERV Safe Certified PI40079e16a30a-4144
Job Description Job Description Description: Cumberland Village is Aiken's premier independent living community, known for restaurant-style, made-to-order dining and genuine hospitality. We are seeking an Executive Chef / Food Service Manager to lead our dining program: a hands-on culinary leader who can run a professional kitchen, develop a strong team, manage a budget with discipline, and treat every plate as a reflection of the community's reputation. This is a highly visible leadership role with full ownership of both the culinary and dining-service sides of the department. Culinary Leadership • Direct all daily food production and dining-room service, from breakfast through dinner, ensuring consistency in taste, temperature, presentation, and timing. • Design seasonal, resident-driven menus that balance variety, nutrition, cost, and the made-to-order standard our residents expect. • Accommodate therapeutic, allergen-related, and personal-preference requests without compromising quality or service flow. Team Development • Lead, schedule, and develop a department of up to 20 team members, including a sous chef, dining room manager, cooks, servers, and dishwashers. • Own the full people cycle: recruiting, onboarding, training, coaching, performance evaluations, corrective action, and retention. • Build a culture of accountability, professionalism, and pride in the work - and a bench of talent ready for the next step. Financial Leadership • Manage purchasing, vendor relationships, receiving, daily and weekly invoicing, and monthly inventory. • Partner with the Executive Director on daily PPD tracking, monthly cost analysis, labor management, and annual departmental budgeting. • Maintain equipment, sanitation, and overall department condition; identify and justify capital needs. Compliance and Safety • Ensure full compliance with federal, state, and local health, safety, and food-handling regulations, and maintain readiness for inspection at all times. • Enforce HACCP-aligned practices, documentation, and staff food-safety training. Resident and Community Engagement • Host quarterly resident food-and-service forums, and act on the feedback you receive. • Coordinate catering and private-event requests for residents and their families. • Collaborate with Marketing, Life Enrichment, and other departments on signature events, tours, and community programming. Requirements: Qualifications Five or more years of progressive culinary leadership experience, including at least two years as an executive chef, chef manager, or dining services director. • Proven ownership of a food and labor budget, with a track record of hitting cost targets without sacrificing quality. • Demonstrated success hiring, training, and retaining kitchen and service staff. • Working knowledge of food-safety regulation and sanitation standards; ServSafe Manager certification (or ability to obtain within 60 days of hire). • Comfort in a resident-facing role - you are visible in the dining room, not only in the kitchen. • Availability to support a seven-day operation, including periodic weekends, holidays, and special events. Preferred • Senior living, hospitality, restaurant, club, resort, or hotel food-and-beverage background. • Culinary degree or equivalent formal training. • Experience with therapeutic or modified diets and dietary-manager certification (CDM). • Familiarity with catering, banquet, and event execution. Why Cumberland Village • Real creative control - your menus, your standards, your kitchen, with leadership support rather than a corporate script. • An engaged, appreciative resident base that gives you direct feedback every single day. • A predictable, community-based schedule instead of the late-night grind of a restaurant. • A leadership seat at the table: dining is central to how residents choose and stay in our community. Compensation and Benefits • Salary range: $85,000 - $90,000 annually, commensurate with experience. • Performance incentive: A nnual bonus opportunity tied to resident satisfaction and departmental cost performance. • Benefits: Medical, dental, and vision; life insurance; 401(k); paid time off and paid holidays; meals provided on shift. Education and Experience: Degree in Culinary Arts Preferred Prior related 5 years experience preferred. Physical Requirements: Ability to move throughout the kitchen and serving areas independently. Ability to perform all food preparation, service and sanitation functions for demonstration purposes and assistance to staff as necessary. Ability to smell and taste food to determine quality and palatability. Reasonable accommodation in accordance with the Americans with Disabilities Act of 1990 (ADA) will be considered for any individual deemed disabled by the Act. Compensation details: 0 Yearly Salary PI52e1e1dc4e95-1028
09/02/2026
Full time
Job Description Job Description Description: Cumberland Village is Aiken's premier independent living community, known for restaurant-style, made-to-order dining and genuine hospitality. We are seeking an Executive Chef / Food Service Manager to lead our dining program: a hands-on culinary leader who can run a professional kitchen, develop a strong team, manage a budget with discipline, and treat every plate as a reflection of the community's reputation. This is a highly visible leadership role with full ownership of both the culinary and dining-service sides of the department. Culinary Leadership • Direct all daily food production and dining-room service, from breakfast through dinner, ensuring consistency in taste, temperature, presentation, and timing. • Design seasonal, resident-driven menus that balance variety, nutrition, cost, and the made-to-order standard our residents expect. • Accommodate therapeutic, allergen-related, and personal-preference requests without compromising quality or service flow. Team Development • Lead, schedule, and develop a department of up to 20 team members, including a sous chef, dining room manager, cooks, servers, and dishwashers. • Own the full people cycle: recruiting, onboarding, training, coaching, performance evaluations, corrective action, and retention. • Build a culture of accountability, professionalism, and pride in the work - and a bench of talent ready for the next step. Financial Leadership • Manage purchasing, vendor relationships, receiving, daily and weekly invoicing, and monthly inventory. • Partner with the Executive Director on daily PPD tracking, monthly cost analysis, labor management, and annual departmental budgeting. • Maintain equipment, sanitation, and overall department condition; identify and justify capital needs. Compliance and Safety • Ensure full compliance with federal, state, and local health, safety, and food-handling regulations, and maintain readiness for inspection at all times. • Enforce HACCP-aligned practices, documentation, and staff food-safety training. Resident and Community Engagement • Host quarterly resident food-and-service forums, and act on the feedback you receive. • Coordinate catering and private-event requests for residents and their families. • Collaborate with Marketing, Life Enrichment, and other departments on signature events, tours, and community programming. Requirements: Qualifications Five or more years of progressive culinary leadership experience, including at least two years as an executive chef, chef manager, or dining services director. • Proven ownership of a food and labor budget, with a track record of hitting cost targets without sacrificing quality. • Demonstrated success hiring, training, and retaining kitchen and service staff. • Working knowledge of food-safety regulation and sanitation standards; ServSafe Manager certification (or ability to obtain within 60 days of hire). • Comfort in a resident-facing role - you are visible in the dining room, not only in the kitchen. • Availability to support a seven-day operation, including periodic weekends, holidays, and special events. Preferred • Senior living, hospitality, restaurant, club, resort, or hotel food-and-beverage background. • Culinary degree or equivalent formal training. • Experience with therapeutic or modified diets and dietary-manager certification (CDM). • Familiarity with catering, banquet, and event execution. Why Cumberland Village • Real creative control - your menus, your standards, your kitchen, with leadership support rather than a corporate script. • An engaged, appreciative resident base that gives you direct feedback every single day. • A predictable, community-based schedule instead of the late-night grind of a restaurant. • A leadership seat at the table: dining is central to how residents choose and stay in our community. Compensation and Benefits • Salary range: $85,000 - $90,000 annually, commensurate with experience. • Performance incentive: A nnual bonus opportunity tied to resident satisfaction and departmental cost performance. • Benefits: Medical, dental, and vision; life insurance; 401(k); paid time off and paid holidays; meals provided on shift. Education and Experience: Degree in Culinary Arts Preferred Prior related 5 years experience preferred. Physical Requirements: Ability to move throughout the kitchen and serving areas independently. Ability to perform all food preparation, service and sanitation functions for demonstration purposes and assistance to staff as necessary. Ability to smell and taste food to determine quality and palatability. Reasonable accommodation in accordance with the Americans with Disabilities Act of 1990 (ADA) will be considered for any individual deemed disabled by the Act. Compensation details: 0 Yearly Salary PI52e1e1dc4e95-1028
Description: The Lodge at Blue Ridge is seeking Cooks to join their team! The Cook reports directly to the Food and Beverage Director. Shift Details Cook Mon-Fri ; Every other weekend required PURPOSE Cook The Cook is responsible for all food preparation so that food meets and / or exceeds quality, quantity and service schedule requirements and hospitality service standards for the community. Responsible to effectively manage all food production in the absence of the Lead Cook or Food and Beverage Director. Responsible for handling all foods in accordance with sanitary procedures and standards and complies with all federal, state and local regulatory procedures regarding food production. PRINCIPLE DUTIES AND RESPONSIBILITIES Cook Preparation and Food Service Summary of general responsibilities include but not limited to the preparation and serving of meals, sanitation of food service areas, accurate record keeping, receiving, rotating and inventory of products and regulatory compliance Adheres to posted menus and prepares food items using approved Phoenix standardized recipes in a timely manner Adheres to production sheets and instructions Prepares all special dietary needs as directed Prepares texture modified food as directed Organizes work to meet production and service requirements Monitors all food items to see that at least the minimum guidelines for temperature, taste and quality are upheld at all times Taste and prepares food to determine quality or necessary adjustment Maintains sanitary conditions to ensure safety and compliance with regulations; responsible for cleaning work areas Follow all local, state and federal policies regarding food handling Maintains standards of cleanliness, hygiene and health standards Operates dish machine(s) according to Food Safety Standards Operates dishwashing to properly wash and sanitize all dishes and china, silverware, glassware, utensils and cookware, in necessary Record Keeping/Resident Services Responsible for the recording keeping and maintaining the following measures for service standards and regulatory compliance Maintains and protects the confidentiality of resident information at all times Reviews Resident Diet Book, confidential Diet Board / Indicator, Data Card or Chart Responsible for the recording keeping and maintaining the following measures for service standards and regulatory compliance Manually records equipment temperatures Manually records refrigerator temperatures Manually records freezer temperatures Manually records cooking temperatures of the food Manually records holding temperatures of the food Manually records cooling temperatures of the food Manually records food production quantities Manually records taste evaluation sheets Rotates menus and production sheets Requirements: EDUCATION/EXPERIENCE/LICENSURE- CERTIFICATION Cook Education: High School Diploma/ GED required Culinary apprenticeship or training preferred One (1) year job related experience including food preparation, full-line menu items and therapeutic diets Maintains a current SERV Safe certificate (food services sanitation certificate) or able to participate in the food services sanitation training to become SERV Safe Certified PI156e8d625c46-7659
09/02/2026
Full time
Description: The Lodge at Blue Ridge is seeking Cooks to join their team! The Cook reports directly to the Food and Beverage Director. Shift Details Cook Mon-Fri ; Every other weekend required PURPOSE Cook The Cook is responsible for all food preparation so that food meets and / or exceeds quality, quantity and service schedule requirements and hospitality service standards for the community. Responsible to effectively manage all food production in the absence of the Lead Cook or Food and Beverage Director. Responsible for handling all foods in accordance with sanitary procedures and standards and complies with all federal, state and local regulatory procedures regarding food production. PRINCIPLE DUTIES AND RESPONSIBILITIES Cook Preparation and Food Service Summary of general responsibilities include but not limited to the preparation and serving of meals, sanitation of food service areas, accurate record keeping, receiving, rotating and inventory of products and regulatory compliance Adheres to posted menus and prepares food items using approved Phoenix standardized recipes in a timely manner Adheres to production sheets and instructions Prepares all special dietary needs as directed Prepares texture modified food as directed Organizes work to meet production and service requirements Monitors all food items to see that at least the minimum guidelines for temperature, taste and quality are upheld at all times Taste and prepares food to determine quality or necessary adjustment Maintains sanitary conditions to ensure safety and compliance with regulations; responsible for cleaning work areas Follow all local, state and federal policies regarding food handling Maintains standards of cleanliness, hygiene and health standards Operates dish machine(s) according to Food Safety Standards Operates dishwashing to properly wash and sanitize all dishes and china, silverware, glassware, utensils and cookware, in necessary Record Keeping/Resident Services Responsible for the recording keeping and maintaining the following measures for service standards and regulatory compliance Maintains and protects the confidentiality of resident information at all times Reviews Resident Diet Book, confidential Diet Board / Indicator, Data Card or Chart Responsible for the recording keeping and maintaining the following measures for service standards and regulatory compliance Manually records equipment temperatures Manually records refrigerator temperatures Manually records freezer temperatures Manually records cooking temperatures of the food Manually records holding temperatures of the food Manually records cooling temperatures of the food Manually records food production quantities Manually records taste evaluation sheets Rotates menus and production sheets Requirements: EDUCATION/EXPERIENCE/LICENSURE- CERTIFICATION Cook Education: High School Diploma/ GED required Culinary apprenticeship or training preferred One (1) year job related experience including food preparation, full-line menu items and therapeutic diets Maintains a current SERV Safe certificate (food services sanitation certificate) or able to participate in the food services sanitation training to become SERV Safe Certified PI156e8d625c46-7659
Description: About our company: Bakerly, a happy family-owned company, is proud to be home to one of the fastest-growing brands in the U.S. food industry! Our mission is to craft high-quality bakery products like those enjoyed by millions of families in France. Our reason for being is simple: To inspire moments of joy and connection through our love of authentic French baking, one batch at a time. At Bakerly, our teams are guided by core values that define who we are and how we work: Honesty in everything we do, reliability in how we deliver, collaboration in every outcome, positivity in the face of challenges, and a commitment to excellence that pushes us to go the extra mile. Our offices located in Miami, FL, Easton, PA, and San Antonio, TX, will make you feel right at home. Please visit our website to learn more about our delicious French crêpes, golden chocolate croissants, fluffy pancakes, and our large range of outstanding French brioches. Job Description: The Industrial FP&A Analyst provides financial oversight and analytical support for Bakerly's U.S. manufacturing operations, serving as the primary finance partner to plant leadership. Responsibilities include financial reporting, cost and variance analysis, inventory monitoring, yield and OEE performance tracking, and operational support across two plants and seven production lines. This role offers a unique opportunity to build and enhance financial tools, dashboards, and processes while gaining direct exposure to plant leadership and the CFO. The position provides valuable experience in manufacturing finance and visibility into the full plant P&L. Success in this role depends on strong cross-functional collaboration, working closely with operations, plant leadership, and finance teams to translate data into actionable business insights and support informed decision-making. As a key contributor to Bakerly's growth, this position helps drive operational excellence while supporting our mission of delivering high-quality bakery products and upholding our core values of honesty, reliability, collaboration, positivity, and excellence. Requirements: Collaboration: Work with plant directors, line supervisors, and all operations teams (supply chain, quality, maintenance, continuous improvement, etc.) to monitor production performance. Communicate effectively with plant leadership and the financial team regarding weekly and monthly financial results, cost variances, and performance trends, ensuring all stakeholders have clear and actionable financial information. Yield & OEE Analysis: Effectively track Yield and Overall Equipment Effectiveness (OEE) for each of the 7 production lines Run period-over-period comparisons (WoW, MoM, YoY) by line and product category Identify and quantify gaps into financial impact Present findings and action items to plant managers and line supervisors Financial Reporting Weekly and monthly financial reporting on key production accounts (including raw materials, direct labor and utilities consumption) and ancillary accounts (including purchase price variance, inventory scrapping and cycle count variance) Cost per Ton monitoring and analysis (crêpes, brioche, and overall blended average) Cost Center Analyzer - Plants Own the monthly close for all plant cost centers across both US sites Analyze actuals vs. budget by cost center and expense type Verify cost allocations and correct mis postings Monthly Results Presentation Prepare and present the monthly plant performance review to plant leadership Summarize key variances, top drivers, and action items; ensure consistency between operational data and financial figures Requirements: Education: Bachelor's degree in Finance, Accounting, Business Administration, or a related field required. Master's degree or CPA/CMA a plus. Experience: 3-5 years of experience in manufacturing cost controlling, FP&A, or plant finance in a production environment. Food & Beverage or CPG industry experience strongly preferred. Demonstrated experience building financial reports and dashboards from scratch. Familiarity with ERP systems (SAGE preferred) and BI tools (Power BI preferred); advanced Excel proficiency required. Skills: Strong analytical skills with ability to translate complex financial data into clear, actionable insights for non-finance audiences. Comfortable working on the production floor with plant operators and managers. High autonomy and self-direction in an environment with limited on-site financial supervision. Full professional English proficiency required; Spanish and/or French is a plus. Job Type: Full-time/onsite Location: Easton, PA Benefits and Perks: Competitive salary and performance-based bonus incentives. Comprehensive health, dental, and vision insurance packages. Employer-paid life insurance and long-term disability Flexible spending accounts (FSA). Additional supplemental insurance program offered, including life, critical, accidental, short-term disability Free stress-management counseling and discounts on health and fitness products. Generous PTO policy and 401k plan with a 3% employer match. 9 paid company holidays 40% discount on all company products. We are committed to ensuring a diverse and inclusive workplace, free from discrimination. Our recruitment process is based solely on individual qualifications and skills, without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, or veteran status. We adhere to all applicable laws and regulations regarding non-discrimination in employment. PIe439a4dc5-
09/01/2026
Full time
Description: About our company: Bakerly, a happy family-owned company, is proud to be home to one of the fastest-growing brands in the U.S. food industry! Our mission is to craft high-quality bakery products like those enjoyed by millions of families in France. Our reason for being is simple: To inspire moments of joy and connection through our love of authentic French baking, one batch at a time. At Bakerly, our teams are guided by core values that define who we are and how we work: Honesty in everything we do, reliability in how we deliver, collaboration in every outcome, positivity in the face of challenges, and a commitment to excellence that pushes us to go the extra mile. Our offices located in Miami, FL, Easton, PA, and San Antonio, TX, will make you feel right at home. Please visit our website to learn more about our delicious French crêpes, golden chocolate croissants, fluffy pancakes, and our large range of outstanding French brioches. Job Description: The Industrial FP&A Analyst provides financial oversight and analytical support for Bakerly's U.S. manufacturing operations, serving as the primary finance partner to plant leadership. Responsibilities include financial reporting, cost and variance analysis, inventory monitoring, yield and OEE performance tracking, and operational support across two plants and seven production lines. This role offers a unique opportunity to build and enhance financial tools, dashboards, and processes while gaining direct exposure to plant leadership and the CFO. The position provides valuable experience in manufacturing finance and visibility into the full plant P&L. Success in this role depends on strong cross-functional collaboration, working closely with operations, plant leadership, and finance teams to translate data into actionable business insights and support informed decision-making. As a key contributor to Bakerly's growth, this position helps drive operational excellence while supporting our mission of delivering high-quality bakery products and upholding our core values of honesty, reliability, collaboration, positivity, and excellence. Requirements: Collaboration: Work with plant directors, line supervisors, and all operations teams (supply chain, quality, maintenance, continuous improvement, etc.) to monitor production performance. Communicate effectively with plant leadership and the financial team regarding weekly and monthly financial results, cost variances, and performance trends, ensuring all stakeholders have clear and actionable financial information. Yield & OEE Analysis: Effectively track Yield and Overall Equipment Effectiveness (OEE) for each of the 7 production lines Run period-over-period comparisons (WoW, MoM, YoY) by line and product category Identify and quantify gaps into financial impact Present findings and action items to plant managers and line supervisors Financial Reporting Weekly and monthly financial reporting on key production accounts (including raw materials, direct labor and utilities consumption) and ancillary accounts (including purchase price variance, inventory scrapping and cycle count variance) Cost per Ton monitoring and analysis (crêpes, brioche, and overall blended average) Cost Center Analyzer - Plants Own the monthly close for all plant cost centers across both US sites Analyze actuals vs. budget by cost center and expense type Verify cost allocations and correct mis postings Monthly Results Presentation Prepare and present the monthly plant performance review to plant leadership Summarize key variances, top drivers, and action items; ensure consistency between operational data and financial figures Requirements: Education: Bachelor's degree in Finance, Accounting, Business Administration, or a related field required. Master's degree or CPA/CMA a plus. Experience: 3-5 years of experience in manufacturing cost controlling, FP&A, or plant finance in a production environment. Food & Beverage or CPG industry experience strongly preferred. Demonstrated experience building financial reports and dashboards from scratch. Familiarity with ERP systems (SAGE preferred) and BI tools (Power BI preferred); advanced Excel proficiency required. Skills: Strong analytical skills with ability to translate complex financial data into clear, actionable insights for non-finance audiences. Comfortable working on the production floor with plant operators and managers. High autonomy and self-direction in an environment with limited on-site financial supervision. Full professional English proficiency required; Spanish and/or French is a plus. Job Type: Full-time/onsite Location: Easton, PA Benefits and Perks: Competitive salary and performance-based bonus incentives. Comprehensive health, dental, and vision insurance packages. Employer-paid life insurance and long-term disability Flexible spending accounts (FSA). Additional supplemental insurance program offered, including life, critical, accidental, short-term disability Free stress-management counseling and discounts on health and fitness products. Generous PTO policy and 401k plan with a 3% employer match. 9 paid company holidays 40% discount on all company products. We are committed to ensuring a diverse and inclusive workplace, free from discrimination. Our recruitment process is based solely on individual qualifications and skills, without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, or veteran status. We adhere to all applicable laws and regulations regarding non-discrimination in employment. PIe439a4dc5-
Description: The Phoenix at Opelika is seeking a Food and Beverage Director to join their team! The Food and Beverage Director reports directly to the Executive Director. PURPOSE Culinary Executive Chef The Food and Beverage Director is responsible for providing overall leadership and management of the dining operations in the community. These responsibilities include but not limited to, procurement, food/dining preparation and service per the Phoenix designated menu program, financial and budgetary management of the food and dining services, labor costs, supervising and training team members on dining services, ensures safe food handling to prevent food borne illness, sanitation of food service areas, accurate record keeping, inventory and rotation of products and regulatory compliance. PRINCIPLE DUTIES AND RESPONSIBILITIES Culinary Executive Chef Resident Care Refers to the Resident Profile and diet orders for every new resident Understands the recognition of resident changes in condition, takes appropriate action Conduct routine cooking demonstration in accordance with Phoenix philosophy of including all elements of wellness into all resident care and services provided Sales Provides assistance to the Community Engagement Director and Executive Director with communicating with prospective residents & family members about Phoenix's philosophy with regard to personalizing services and incorporating all dimensions of Wellness into our care, services and programming provided Partners with the Community Engagement Director and POC to create menu for professional and community events Preparation / Food Service Completion of production sheets one (1) week prior to service Utilizes production worksheets to control quality of foods prepared and completed prior to placing food orders for the next week Adhered to menu and recipes as outlines in Phoenix Menu Program Ensures all food in Bistro and or other common areas is fresh, covered, labeled and dated as applicable Ensure that all meals are prepared to in accordance with Phoenix standards and served on time Requirements: EDUCATION/EXPERIENCE/LICENSURE- CERTIFICATION Culinary Executive Chef Education: Graduate of a culinary institute is preferred Possess current Food Services Sanitation Certificate Possess knowledge of nutrition and therapeutic diets 2 - 3 years' experience as a chef/cook Must have demonstrated Leadership capabilities and able to direct the work of others Knowledge and experience in Assisted Living industry preferred PI58fb8cccd2c2-9373
09/01/2026
Full time
Description: The Phoenix at Opelika is seeking a Food and Beverage Director to join their team! The Food and Beverage Director reports directly to the Executive Director. PURPOSE Culinary Executive Chef The Food and Beverage Director is responsible for providing overall leadership and management of the dining operations in the community. These responsibilities include but not limited to, procurement, food/dining preparation and service per the Phoenix designated menu program, financial and budgetary management of the food and dining services, labor costs, supervising and training team members on dining services, ensures safe food handling to prevent food borne illness, sanitation of food service areas, accurate record keeping, inventory and rotation of products and regulatory compliance. PRINCIPLE DUTIES AND RESPONSIBILITIES Culinary Executive Chef Resident Care Refers to the Resident Profile and diet orders for every new resident Understands the recognition of resident changes in condition, takes appropriate action Conduct routine cooking demonstration in accordance with Phoenix philosophy of including all elements of wellness into all resident care and services provided Sales Provides assistance to the Community Engagement Director and Executive Director with communicating with prospective residents & family members about Phoenix's philosophy with regard to personalizing services and incorporating all dimensions of Wellness into our care, services and programming provided Partners with the Community Engagement Director and POC to create menu for professional and community events Preparation / Food Service Completion of production sheets one (1) week prior to service Utilizes production worksheets to control quality of foods prepared and completed prior to placing food orders for the next week Adhered to menu and recipes as outlines in Phoenix Menu Program Ensures all food in Bistro and or other common areas is fresh, covered, labeled and dated as applicable Ensure that all meals are prepared to in accordance with Phoenix standards and served on time Requirements: EDUCATION/EXPERIENCE/LICENSURE- CERTIFICATION Culinary Executive Chef Education: Graduate of a culinary institute is preferred Possess current Food Services Sanitation Certificate Possess knowledge of nutrition and therapeutic diets 2 - 3 years' experience as a chef/cook Must have demonstrated Leadership capabilities and able to direct the work of others Knowledge and experience in Assisted Living industry preferred PI58fb8cccd2c2-9373
The Bungalows At Branson Meadows
Branson, Missouri
Description: The Bungalows at Branson Meadows is seeking Cooks to join their team! The Cook reports directly to the Food and Beverage Director. Shift Details Cook Split shifts, mornings and evenings PURPOSE Cook The Cook is responsible for all food preparation so that food meets and / or exceeds quality, quantity and service schedule requirements and hospitality service standards for the community. Responsible to effectively manage all food production in the absence of the Lead Cook or Food and Beverage Director. Responsible for handling all foods in accordance with sanitary procedures and standards and complies with all federal, state and local regulatory procedures regarding food production. PRINCIPLE DUTIES AND RESPONSIBILITIES Cook Preparation and Food Service Summary of general responsibilities include but not limited to the preparation and serving of meals, sanitation of food service areas, accurate record keeping, receiving, rotating and inventory of products and regulatory compliance Adheres to posted menus and prepares food items using approved Phoenix standardized recipes in a timely manner Adheres to production sheets and instructions Prepares all special dietary needs as directed Prepares texture modified food as directed Organizes work to meet production and service requirements Monitors all food items to see that at least the minimum guidelines for temperature, taste and quality are upheld at all times Taste and prepares food to determine quality or necessary adjustment Maintains sanitary conditions to ensure safety and compliance with regulations; responsible for cleaning work areas Follow all local, state and federal policies regarding food handling Maintains standards of cleanliness, hygiene and health standards Operates dish machine(s) according to Food Safety Standards Operates dishwashing to properly wash and sanitize all dishes and china, silverware, glassware, utensils and cookware, in necessary Record Keeping/Resident Services Responsible for the recording keeping and maintaining the following measures for service standards and regulatory compliance Maintains and protects the confidentiality of resident information at all times Reviews Resident Diet Book, confidential Diet Board / Indicator, Data Card or Chart Responsible for the recording keeping and maintaining the following measures for service standards and regulatory compliance Manually records equipment temperatures Manually records refrigerator temperatures Manually records freezer temperatures Manually records cooking temperatures of the food Manually records holding temperatures of the food Manually records cooling temperatures of the food Manually records food production quantities Manually records taste evaluation sheets Rotates menus and production sheets Requirements: EDUCATION/EXPERIENCE/LICENSURE- CERTIFICATION Cook Education: High School Diploma/ GED required Culinary apprenticeship or training preferred One (1) year job related experience including food preparation, full-line menu items and therapeutic diets Maintains a current SERV Safe certificate (food services sanitation certificate) or able to participate in the food services sanitation training to become SERV Safe Certified PI348fed62225b-6759
09/01/2026
Full time
Description: The Bungalows at Branson Meadows is seeking Cooks to join their team! The Cook reports directly to the Food and Beverage Director. Shift Details Cook Split shifts, mornings and evenings PURPOSE Cook The Cook is responsible for all food preparation so that food meets and / or exceeds quality, quantity and service schedule requirements and hospitality service standards for the community. Responsible to effectively manage all food production in the absence of the Lead Cook or Food and Beverage Director. Responsible for handling all foods in accordance with sanitary procedures and standards and complies with all federal, state and local regulatory procedures regarding food production. PRINCIPLE DUTIES AND RESPONSIBILITIES Cook Preparation and Food Service Summary of general responsibilities include but not limited to the preparation and serving of meals, sanitation of food service areas, accurate record keeping, receiving, rotating and inventory of products and regulatory compliance Adheres to posted menus and prepares food items using approved Phoenix standardized recipes in a timely manner Adheres to production sheets and instructions Prepares all special dietary needs as directed Prepares texture modified food as directed Organizes work to meet production and service requirements Monitors all food items to see that at least the minimum guidelines for temperature, taste and quality are upheld at all times Taste and prepares food to determine quality or necessary adjustment Maintains sanitary conditions to ensure safety and compliance with regulations; responsible for cleaning work areas Follow all local, state and federal policies regarding food handling Maintains standards of cleanliness, hygiene and health standards Operates dish machine(s) according to Food Safety Standards Operates dishwashing to properly wash and sanitize all dishes and china, silverware, glassware, utensils and cookware, in necessary Record Keeping/Resident Services Responsible for the recording keeping and maintaining the following measures for service standards and regulatory compliance Maintains and protects the confidentiality of resident information at all times Reviews Resident Diet Book, confidential Diet Board / Indicator, Data Card or Chart Responsible for the recording keeping and maintaining the following measures for service standards and regulatory compliance Manually records equipment temperatures Manually records refrigerator temperatures Manually records freezer temperatures Manually records cooking temperatures of the food Manually records holding temperatures of the food Manually records cooling temperatures of the food Manually records food production quantities Manually records taste evaluation sheets Rotates menus and production sheets Requirements: EDUCATION/EXPERIENCE/LICENSURE- CERTIFICATION Cook Education: High School Diploma/ GED required Culinary apprenticeship or training preferred One (1) year job related experience including food preparation, full-line menu items and therapeutic diets Maintains a current SERV Safe certificate (food services sanitation certificate) or able to participate in the food services sanitation training to become SERV Safe Certified PI348fed62225b-6759
Description: PURPOSE/SUMMARY The Dining Room Manager EL/IL leads daily front-of-house dining operations for Enriched Living, with primary focus on assisted living dining and additional support for Inspired Living memory care as assigned. This role works closely with the Director of Food & Beverage, Executive Chef, Wellness, Life Enrichment and community leadership to deliver a safe, polished, consistent and resident-centered dining experience that protects dignity, preferences, diet needs and Holbrook hospitality standards. RESPONSIBILITIES • Lead the EL dining room team with visible floor presence, calm leadership, professional communication and clear service expectations before, during and after each meal period. • Support IL memory care dining as assigned, using patience, dignity, cueing support, resident familiarity and a calm hospitality approach appropriate to residents with changing needs. • Anticipate resident needs, learn resident preferences and ensure service consistently meets or exceeds Holbrook hospitality, resident rights and confidentiality standards. • Manage dining room setup, ambiance, table standards, floor cleanliness, service flow, adaptive service needs, station readiness and closing condition. • Conduct pre-shift meetings to review menus, features, allergens, texture-modified needs, diet communication, resident preferences, service assignments, events and operational priorities. • Partner with culinary leadership, Wellness, nursing, Life Enrichment and community leadership to support accurate diet communication, resident accommodations, hospitality programming and service recovery. • Coach, train and hold servers, food runners and support staff accountable to service standards, side work, attendance, grooming, resident dignity, communication and safe dining practices. • Use TOAST and service tools where applicable to support accurate orders, resident charges, meal tracking, revenue capture, issue resolution and timely communication with leadership. • Monitor ICON dining feedback, resident comments, food committee feedback and family concerns when assigned; communicate trends and corrective action to leadership. • Partner with culinary leadership to ensure menu knowledge, proper timing, allergy awareness, tray/table accuracy, plate presentation, temperature standards and diet-sensitive service are maintained. • Assist with schedules, onboarding, training checklists, payroll review, inventory, ordering, dining supplies and operating checklists as assigned by the Director of Food & Beverage. • Support resident functions, family meals, holiday meals, special programming, food committee needs and community events with organized planning and polished execution. • Address resident, family and guest concerns quickly and professionally; document and escalate recurring, serious, care-related or compliance-related concerns to leadership. Requirements: QUALIFICATIONS • High school diploma required; hospitality, culinary, senior living or food service degree preferred. • Minimum 2 years of restaurant, hotel, club, senior living, healthcare dining or hospitality service experience required; supervisory experience preferred. • POS experience required; TOAST experience preferred. • Strong professional communication skills with residents, families, guests, employees, Wellness partners and leadership. • Ability to coach, train, schedule, delegate and hold a team accountable in a constructive, resident-centered manner. • Strong attention to detail, service recovery skills, time management, follow-through and sensitivity to the needs of assisted living and memory care residents. • ServSafe, Food Handler and/or alcohol service certification preferred or required by local regulation. • Ability to work nights, weekends and holidays as business needs dictate. COMPETENCIES • Building Trust • Collaboration • Communication • Delivering Results • Problem Solving • Taking Initiative • Service to Others / Resident and Guest Focus • Personal Accountability PHYSICAL DEMANDS/REQUIREMENTS • Must be able to walk, sit, stand, reach, bend and stoop frequently. • Must be able to lift, carry, push and pull up to 50 lbs. as business needs require. • Must be able to work flexible schedules, including days, evenings, weekends, holidays and special events as business needs dictate. Compensation details: 24-27 Hourly Wage PI37889e853eda-8714
08/31/2026
Full time
Description: PURPOSE/SUMMARY The Dining Room Manager EL/IL leads daily front-of-house dining operations for Enriched Living, with primary focus on assisted living dining and additional support for Inspired Living memory care as assigned. This role works closely with the Director of Food & Beverage, Executive Chef, Wellness, Life Enrichment and community leadership to deliver a safe, polished, consistent and resident-centered dining experience that protects dignity, preferences, diet needs and Holbrook hospitality standards. RESPONSIBILITIES • Lead the EL dining room team with visible floor presence, calm leadership, professional communication and clear service expectations before, during and after each meal period. • Support IL memory care dining as assigned, using patience, dignity, cueing support, resident familiarity and a calm hospitality approach appropriate to residents with changing needs. • Anticipate resident needs, learn resident preferences and ensure service consistently meets or exceeds Holbrook hospitality, resident rights and confidentiality standards. • Manage dining room setup, ambiance, table standards, floor cleanliness, service flow, adaptive service needs, station readiness and closing condition. • Conduct pre-shift meetings to review menus, features, allergens, texture-modified needs, diet communication, resident preferences, service assignments, events and operational priorities. • Partner with culinary leadership, Wellness, nursing, Life Enrichment and community leadership to support accurate diet communication, resident accommodations, hospitality programming and service recovery. • Coach, train and hold servers, food runners and support staff accountable to service standards, side work, attendance, grooming, resident dignity, communication and safe dining practices. • Use TOAST and service tools where applicable to support accurate orders, resident charges, meal tracking, revenue capture, issue resolution and timely communication with leadership. • Monitor ICON dining feedback, resident comments, food committee feedback and family concerns when assigned; communicate trends and corrective action to leadership. • Partner with culinary leadership to ensure menu knowledge, proper timing, allergy awareness, tray/table accuracy, plate presentation, temperature standards and diet-sensitive service are maintained. • Assist with schedules, onboarding, training checklists, payroll review, inventory, ordering, dining supplies and operating checklists as assigned by the Director of Food & Beverage. • Support resident functions, family meals, holiday meals, special programming, food committee needs and community events with organized planning and polished execution. • Address resident, family and guest concerns quickly and professionally; document and escalate recurring, serious, care-related or compliance-related concerns to leadership. Requirements: QUALIFICATIONS • High school diploma required; hospitality, culinary, senior living or food service degree preferred. • Minimum 2 years of restaurant, hotel, club, senior living, healthcare dining or hospitality service experience required; supervisory experience preferred. • POS experience required; TOAST experience preferred. • Strong professional communication skills with residents, families, guests, employees, Wellness partners and leadership. • Ability to coach, train, schedule, delegate and hold a team accountable in a constructive, resident-centered manner. • Strong attention to detail, service recovery skills, time management, follow-through and sensitivity to the needs of assisted living and memory care residents. • ServSafe, Food Handler and/or alcohol service certification preferred or required by local regulation. • Ability to work nights, weekends and holidays as business needs dictate. COMPETENCIES • Building Trust • Collaboration • Communication • Delivering Results • Problem Solving • Taking Initiative • Service to Others / Resident and Guest Focus • Personal Accountability PHYSICAL DEMANDS/REQUIREMENTS • Must be able to walk, sit, stand, reach, bend and stoop frequently. • Must be able to lift, carry, push and pull up to 50 lbs. as business needs require. • Must be able to work flexible schedules, including days, evenings, weekends, holidays and special events as business needs dictate. Compensation details: 24-27 Hourly Wage PI37889e853eda-8714
