ESSENTIAL TASKS AND RESPONSIBILITIES: Increases sales in the restaurant by providing the highest levels of uncompromising quality of food, beverage, reception, greeting, seating and service. Supervises day-to-day operations to ensure all standards of quality and service are achieved during each shift. Conducts first interviews and recommends hires to General Manager and Chef. Provides orientation and training according to all Mekiko training systems, standards and manuals for new hires. Helps construct the weekly work schedule with the Kitchen Manager and the General Manager to meet the demands of the business. Supervises operations and Team Members to ensure that all cleaning, maintenance, housekeeping and side work duties are accomplished in line with operations standards. Proactively communicates to General Manager and other members of the management team to share and convey information regarding the restaurant. Ensures there are no surprises. Maintains familiarity with all national, state, and local safety, health, and sanitation standards and ensures all Team Members are following guidelines appropriately. Correctly performs all duties necessary to open and close the restaurant. Performs effectively in both the FOH and BOH rotation as scheduled. Additional duties as assigned. FOH Rotation: Supervises the Bar, Host, Servers, Bussers, and Food Runners. Works as a floor manager during each meal period to, support the service staff, ensure the highest levels of quality and service. Visits tables and interacts with guests, monitors proper front door procedures, reservations, seating and greeting, resulting in effective control of the low of our guests. In the absence of the General Manager, operates as the manager-on-duty for the shift. Communicates special information and maintains on-going communication with staff. Helps with the General Manager to conduct on-going Front-of-the House staff meetings to provide continuous training and development in the areas of service, suggestive selling and sales techniques for liquor, beer and wine sales, safety, security and sanitation. Monitors, manages, and ensures 100% adherence to all Front-of-House health and safety standards required by national, state, and local jurisdictions to ensure the safety and comfort of all Guests and Team Members. BOH Rotation: Assists Chef in all responsibilities Conducts thorough walk-through of operation prior to opening each day. Help General Manager receive food and beverage orders and other kitchen operating supplies. Conducts line check prior to service to ensure quality product and preparations. Expedites orders at the window; monitor timing, temperature and food quality. Helps with General Manager and Kitchen Manager to facilitate BOH staff meeting as needed prior to shift to cover special needs, events and or issues for the day. Communicates special information and maintains on-going communication with the staff. Provides back up at each station as necessary. Supervises the kitchen operations, food quality and preparation, and staff job performance in the absence of the Chef. Inspects equipment and identify maintenance issues. Prefer current residence is on island JB.0.00.LN
06/25/2026
Full time
ESSENTIAL TASKS AND RESPONSIBILITIES: Increases sales in the restaurant by providing the highest levels of uncompromising quality of food, beverage, reception, greeting, seating and service. Supervises day-to-day operations to ensure all standards of quality and service are achieved during each shift. Conducts first interviews and recommends hires to General Manager and Chef. Provides orientation and training according to all Mekiko training systems, standards and manuals for new hires. Helps construct the weekly work schedule with the Kitchen Manager and the General Manager to meet the demands of the business. Supervises operations and Team Members to ensure that all cleaning, maintenance, housekeeping and side work duties are accomplished in line with operations standards. Proactively communicates to General Manager and other members of the management team to share and convey information regarding the restaurant. Ensures there are no surprises. Maintains familiarity with all national, state, and local safety, health, and sanitation standards and ensures all Team Members are following guidelines appropriately. Correctly performs all duties necessary to open and close the restaurant. Performs effectively in both the FOH and BOH rotation as scheduled. Additional duties as assigned. FOH Rotation: Supervises the Bar, Host, Servers, Bussers, and Food Runners. Works as a floor manager during each meal period to, support the service staff, ensure the highest levels of quality and service. Visits tables and interacts with guests, monitors proper front door procedures, reservations, seating and greeting, resulting in effective control of the low of our guests. In the absence of the General Manager, operates as the manager-on-duty for the shift. Communicates special information and maintains on-going communication with staff. Helps with the General Manager to conduct on-going Front-of-the House staff meetings to provide continuous training and development in the areas of service, suggestive selling and sales techniques for liquor, beer and wine sales, safety, security and sanitation. Monitors, manages, and ensures 100% adherence to all Front-of-House health and safety standards required by national, state, and local jurisdictions to ensure the safety and comfort of all Guests and Team Members. BOH Rotation: Assists Chef in all responsibilities Conducts thorough walk-through of operation prior to opening each day. Help General Manager receive food and beverage orders and other kitchen operating supplies. Conducts line check prior to service to ensure quality product and preparations. Expedites orders at the window; monitor timing, temperature and food quality. Helps with General Manager and Kitchen Manager to facilitate BOH staff meeting as needed prior to shift to cover special needs, events and or issues for the day. Communicates special information and maintains on-going communication with the staff. Provides back up at each station as necessary. Supervises the kitchen operations, food quality and preparation, and staff job performance in the absence of the Chef. Inspects equipment and identify maintenance issues. Prefer current residence is on island JB.0.00.LN
Taco Bell - W. Long Branch
West Long Branch, New Jersey
Live MAS! Grow your Career at TACO BELL! -TOP FRANCHISE- 3 Years Running - Entrepreneur -100 Most Influential Companies Time Join one of the hottest global brands - with a top Franchisee - HAZA BELL! HAZA BELL has a track record of guest satisfaction, team satisfaction - internal career growth that lets your talents shine! - One of the largest US Taco Bell Restaurants - Growing Annually Our Leaders teach - inspire their teams to deliver our flavorful products with fast - friendly service while guiding each associate on their Career Path. We do this by executing daily on detail - delivering excelling financial performance driven by guest satisfaction. Contact us today to start your Path to Success! You support the Restaurant General Manager (RGM) by running great work shifts and meeting Taco Bell standards. You take ownership and responsibility to solve problems, seek help when needed, and are willing to help and guide others. Key responsibilities include making sure Team Members complete all assigned duties and serve safe, quality food in a friendly manner. You-ll also ensure that the restaurant is a safe place for Team Members to work and customers to visit. Shift Lead behaviors include: - Solving customer complaints quickly and with a smile. - Providing feedback to Team Members in a positive manner. - Communicating openly and honestly with the Restaurant Management team. - Following cash, security, inventory, and labor policies and procedures. You are applying for work with a franchisee of Taco Bell, not Taco Bell Corp. or any of its affiliates. HAZA Bell is an equal opportunity employer who may provide reasonable accommodation to enable individuals with disabilities to perform the essential functions of the job. Qualified applicants will receive consideration without regarding to age, race, color, religion, sex, sexual orientation, disability, or national origin. Must be eligible to work in this country. Job Title: Restaurant Shift Manager Overview: As a Restaurant Shift Manager, you will oversee the operations during your designated shift, ensuring efficient and smooth functioning of the restaurant. You will lead a team of restaurant crew members, maintain high standards of food quality, cleanliness, and customer service, and uphold company policies and procedures. Key Responsibilities: 1. Leadership and Team Management: 2. - Supervise and coordinate the activities of restaurant crew members during your shift. 3. - Delegate tasks effectively and ensure team members understand their responsibilities. 4. - Provide coaching, training, and performance feedback to team members to foster a positive and productive work environment. 5. Customer Service Excellence: 6. - Ensure outstanding customer service by greeting customers, resolving complaints, and ensuring all customer inquiries are handled promptly and professionally. 7. - Monitor service quality and address any issues or concerns raised by customers to maintain high levels of customer satisfaction. 8. Operational Oversight: 9. - Oversee the opening and closing procedures of the restaurant, including cash handling and reconciliation. 10. - Ensure adherence to food safety and sanitation standards, including proper storage, handling, and preparation of food. 11. - Monitor inventory levels and order supplies as needed to meet operational demands. 12. Shift Scheduling and Staffing: 13. - Create and maintain shift schedules to ensure adequate staffing levels to meet customer service and operational needs. 14. - Coordinate with the restaurant manager or assistant manager to address staffing gaps and schedule adjustments. 15. Training and Development: 16. - Train new hires on restaurant policies, procedures, and job responsibilities. 17. - Conduct ongoing training sessions to develop team members- skills in customer service, food preparation, and safety protocols. 18. Financial Accountability: 19. - Monitor sales performance and expenses during your shift to achieve financial targets and control costs. 20. - Implement strategies to maximize profitability and optimize operational efficiency. 21. Communication and Collaboration: 22. - Communicate effectively with the restaurant management team, including managers, supervisors, and other shift managers, to ensure alignment on operational goals and priorities. 23. - Collaborate with kitchen staff, servers, and support personnel to coordinate operations and deliver seamless service to customers. Requirements: - Proven experience in a supervisory or managerial role within the restaurant industry, with a strong understanding of restaurant operations. - Excellent leadership and interpersonal skills, with the ability to motivate and inspire team members. - Knowledge of food safety regulations and best practices in food handling. - Strong organizational and time management skills, with the ability to prioritize tasks and manage multiple responsibilities. - Flexibility to work various shifts, including evenings, weekends, and holidays as required. Education and Certification: - High school diploma or equivalent (required); college degree in Hospitality Management or related field (preferred). - Certification in food safety (e.g., ServSafe) is advantageous. Physical Requirements: - Ability to stand, walk, and move around the restaurant environment for extended periods. - Lift and carry objects weighing up to 25 pounds. - Work in a fast-paced and sometimes stressful environment. Benefits: - Medical, Dental, Vision Health Plan options - 401(k) Retirement Plan - STD, LTD, and Life Insurance options - Opportunities for career advancement within the restaurant management team. - Employee discounts on meals and beverages. - Training and development programs to enhance leadership and management skills. - Paid Time Off in the First Year - Monthly Performance Bonus - Annual Awards for Top Performers Conclusion: As a Restaurant Shift Manager, you play a critical role in ensuring the operational success and customer satisfaction of the restaurant during your shift. Your leadership, organizational skills, and commitment to excellence contribute to the overall success of the restaurant and the satisfaction of both customers and team members. Location: 306 Highway 36, West Long Branch, New Jersey 07764 IF Applicable Pay Transparency Range: $17.50 - $19.00
06/24/2026
Full time
Live MAS! Grow your Career at TACO BELL! -TOP FRANCHISE- 3 Years Running - Entrepreneur -100 Most Influential Companies Time Join one of the hottest global brands - with a top Franchisee - HAZA BELL! HAZA BELL has a track record of guest satisfaction, team satisfaction - internal career growth that lets your talents shine! - One of the largest US Taco Bell Restaurants - Growing Annually Our Leaders teach - inspire their teams to deliver our flavorful products with fast - friendly service while guiding each associate on their Career Path. We do this by executing daily on detail - delivering excelling financial performance driven by guest satisfaction. Contact us today to start your Path to Success! You support the Restaurant General Manager (RGM) by running great work shifts and meeting Taco Bell standards. You take ownership and responsibility to solve problems, seek help when needed, and are willing to help and guide others. Key responsibilities include making sure Team Members complete all assigned duties and serve safe, quality food in a friendly manner. You-ll also ensure that the restaurant is a safe place for Team Members to work and customers to visit. Shift Lead behaviors include: - Solving customer complaints quickly and with a smile. - Providing feedback to Team Members in a positive manner. - Communicating openly and honestly with the Restaurant Management team. - Following cash, security, inventory, and labor policies and procedures. You are applying for work with a franchisee of Taco Bell, not Taco Bell Corp. or any of its affiliates. HAZA Bell is an equal opportunity employer who may provide reasonable accommodation to enable individuals with disabilities to perform the essential functions of the job. Qualified applicants will receive consideration without regarding to age, race, color, religion, sex, sexual orientation, disability, or national origin. Must be eligible to work in this country. Job Title: Restaurant Shift Manager Overview: As a Restaurant Shift Manager, you will oversee the operations during your designated shift, ensuring efficient and smooth functioning of the restaurant. You will lead a team of restaurant crew members, maintain high standards of food quality, cleanliness, and customer service, and uphold company policies and procedures. Key Responsibilities: 1. Leadership and Team Management: 2. - Supervise and coordinate the activities of restaurant crew members during your shift. 3. - Delegate tasks effectively and ensure team members understand their responsibilities. 4. - Provide coaching, training, and performance feedback to team members to foster a positive and productive work environment. 5. Customer Service Excellence: 6. - Ensure outstanding customer service by greeting customers, resolving complaints, and ensuring all customer inquiries are handled promptly and professionally. 7. - Monitor service quality and address any issues or concerns raised by customers to maintain high levels of customer satisfaction. 8. Operational Oversight: 9. - Oversee the opening and closing procedures of the restaurant, including cash handling and reconciliation. 10. - Ensure adherence to food safety and sanitation standards, including proper storage, handling, and preparation of food. 11. - Monitor inventory levels and order supplies as needed to meet operational demands. 12. Shift Scheduling and Staffing: 13. - Create and maintain shift schedules to ensure adequate staffing levels to meet customer service and operational needs. 14. - Coordinate with the restaurant manager or assistant manager to address staffing gaps and schedule adjustments. 15. Training and Development: 16. - Train new hires on restaurant policies, procedures, and job responsibilities. 17. - Conduct ongoing training sessions to develop team members- skills in customer service, food preparation, and safety protocols. 18. Financial Accountability: 19. - Monitor sales performance and expenses during your shift to achieve financial targets and control costs. 20. - Implement strategies to maximize profitability and optimize operational efficiency. 21. Communication and Collaboration: 22. - Communicate effectively with the restaurant management team, including managers, supervisors, and other shift managers, to ensure alignment on operational goals and priorities. 23. - Collaborate with kitchen staff, servers, and support personnel to coordinate operations and deliver seamless service to customers. Requirements: - Proven experience in a supervisory or managerial role within the restaurant industry, with a strong understanding of restaurant operations. - Excellent leadership and interpersonal skills, with the ability to motivate and inspire team members. - Knowledge of food safety regulations and best practices in food handling. - Strong organizational and time management skills, with the ability to prioritize tasks and manage multiple responsibilities. - Flexibility to work various shifts, including evenings, weekends, and holidays as required. Education and Certification: - High school diploma or equivalent (required); college degree in Hospitality Management or related field (preferred). - Certification in food safety (e.g., ServSafe) is advantageous. Physical Requirements: - Ability to stand, walk, and move around the restaurant environment for extended periods. - Lift and carry objects weighing up to 25 pounds. - Work in a fast-paced and sometimes stressful environment. Benefits: - Medical, Dental, Vision Health Plan options - 401(k) Retirement Plan - STD, LTD, and Life Insurance options - Opportunities for career advancement within the restaurant management team. - Employee discounts on meals and beverages. - Training and development programs to enhance leadership and management skills. - Paid Time Off in the First Year - Monthly Performance Bonus - Annual Awards for Top Performers Conclusion: As a Restaurant Shift Manager, you play a critical role in ensuring the operational success and customer satisfaction of the restaurant during your shift. Your leadership, organizational skills, and commitment to excellence contribute to the overall success of the restaurant and the satisfaction of both customers and team members. Location: 306 Highway 36, West Long Branch, New Jersey 07764 IF Applicable Pay Transparency Range: $17.50 - $19.00
Job Summary:Square One Concepts is seeking a highly motivated and experienced Hourly Restaurant Manager to oversee operations. As an Hourly Restaurant Manager, you will be responsible for ensuring exceptional customer service, maintaining high standards of quality, and maximizing profitability across our restaurant concepts. You will lead a team of dedicated staff members, set performance goals, and ensure the smooth functioning of day-to-day operations. Duties/Responsibilities:Foster a positive and collaborative work environment, promoting teamwork and open communication.Set performance goals and expectations, providing guidance and support to help employees achieve their full potential.Conduct regular staff meetings to share updates, address concerns, and promote a cohesive team.Oversee daily operations to ensure seamless service, exceptional customer experience, and adherence to company policies and procedures.Monitor inventory levels, control costs, and optimize resources to maximize profitability.Implement and maintain high standards of cleanliness, hygiene, and safety in compliance with health regulations.Continuously evaluate and improve operational processes to enhance efficiency and customer satisfaction.Ensure a welcoming and enjoyable dining experience for guests, addressing any concerns or complaints promptly and effectively.Interact with guests, taking feedback into consideration to improve service and menu offerings.Maintain a visible presence in the restaurant, engaging with customers and fostering a strong rapport with regular patrons.Monitor financial performance, analyze variances, and implement corrective actions as necessary.Implement strategies to drive sales, increase revenue, and achieve financial targets.Conduct regular menu tastings to maintain high-quality food and beverage offerings.Monitor food and beverage presentation, portion control, and overall product quality to meet company standards.Ensures customer satisfaction with all aspects of the restaurant and dining experience.Handles customer complaints, resolving issues in a diplomatic and courteous manner.Ensures compliance with alcoholic beverage regulations.Manages inventory and purchases food and supplies.Conducts daily inspection of restaurant and equipment to ensure compliance with health, safety, food handling, and hygiene standards.Periodically evaluates restaurant equipment for repairs and maintenance, schedules for service.Collaborates with chefs to develop appetizing menus.Maintains sales records and tracks cash receipts.Prepares and submits operations reports and other documentation requested by the regional manager.Performs other duties as assigned. Required Skills/Abilities:Must be eighteen or older Must have bartender experience Strong knowledge of restaurant operations, including front-of-house, back-of-house, and bar management.Excellent leadership and interpersonal skills, with the ability to build and maintain positive relationships with staff and customers.Exceptional organizational and time management abilities, with a keen eye for detail.Strong business acumen and financial management skills.Outstanding problem-solving and decision-making capabilities.Ability to thrive in a fast-paced, dynamic environment.Knowledge of health and safety regulations.Title 4 Manager CertificationMust have a valid Food Handlers Certification Must have an Alcohol Service Licensing or certification.Must be able to work flexible hours, including evening, weekends, and holidays.System Used:Toast (point of Sales)Hot Schedule (Employee scheduling) Proficient with Microsoft Office Suite or related softwarePaylocity (HR, Payroll, and Employer Information)Restaurant 365 (inventory Management & Reporting)Plate IQ (invoicing & Payments)Education and Experience:High school diploma or equivalent required.Previous restaurant experience required; management experience preferred.Successful completion of corporate training program required.Physical Requirements:Ability to traverse all parts of the restaurant quickly.Prolonged periods sitting at a desk and working on a computer.Ability to traverse all parts of the restaurant quickly.Prolonged periods sitting at a desk and working on a computer.Prolonged periods of standing and working in a kitchen.Exposure to extreme heat, steam, and cold is present in a kitchen environment.Must be able to lift up to 50 pounds at times. Must be able to work late nights and unpredictable hours.Benefits & Perks:Accrual up to 40 hours of PTO Dining Discounts - 50% off your meal at any Cold Beers & Cheeseburgers and 25% off your meal at any Bourbon & Bones Corporate Shoe Program through Shoes for Crews and Skechers Competitive Pay Flexible Scheduling 401(k) Full - Time employees are eligible for the following additional benefits:Medical & Prescription Dental & VisionHealth Saving Account (HSA)Wellness Program Discount Pet Care PlanCompensation details: 25-25 Hourly WagePI92fc158a8e46-5853
06/24/2026
Job Summary:Square One Concepts is seeking a highly motivated and experienced Hourly Restaurant Manager to oversee operations. As an Hourly Restaurant Manager, you will be responsible for ensuring exceptional customer service, maintaining high standards of quality, and maximizing profitability across our restaurant concepts. You will lead a team of dedicated staff members, set performance goals, and ensure the smooth functioning of day-to-day operations. Duties/Responsibilities:Foster a positive and collaborative work environment, promoting teamwork and open communication.Set performance goals and expectations, providing guidance and support to help employees achieve their full potential.Conduct regular staff meetings to share updates, address concerns, and promote a cohesive team.Oversee daily operations to ensure seamless service, exceptional customer experience, and adherence to company policies and procedures.Monitor inventory levels, control costs, and optimize resources to maximize profitability.Implement and maintain high standards of cleanliness, hygiene, and safety in compliance with health regulations.Continuously evaluate and improve operational processes to enhance efficiency and customer satisfaction.Ensure a welcoming and enjoyable dining experience for guests, addressing any concerns or complaints promptly and effectively.Interact with guests, taking feedback into consideration to improve service and menu offerings.Maintain a visible presence in the restaurant, engaging with customers and fostering a strong rapport with regular patrons.Monitor financial performance, analyze variances, and implement corrective actions as necessary.Implement strategies to drive sales, increase revenue, and achieve financial targets.Conduct regular menu tastings to maintain high-quality food and beverage offerings.Monitor food and beverage presentation, portion control, and overall product quality to meet company standards.Ensures customer satisfaction with all aspects of the restaurant and dining experience.Handles customer complaints, resolving issues in a diplomatic and courteous manner.Ensures compliance with alcoholic beverage regulations.Manages inventory and purchases food and supplies.Conducts daily inspection of restaurant and equipment to ensure compliance with health, safety, food handling, and hygiene standards.Periodically evaluates restaurant equipment for repairs and maintenance, schedules for service.Collaborates with chefs to develop appetizing menus.Maintains sales records and tracks cash receipts.Prepares and submits operations reports and other documentation requested by the regional manager.Performs other duties as assigned. Required Skills/Abilities:Must be eighteen or older Must have bartender experience Strong knowledge of restaurant operations, including front-of-house, back-of-house, and bar management.Excellent leadership and interpersonal skills, with the ability to build and maintain positive relationships with staff and customers.Exceptional organizational and time management abilities, with a keen eye for detail.Strong business acumen and financial management skills.Outstanding problem-solving and decision-making capabilities.Ability to thrive in a fast-paced, dynamic environment.Knowledge of health and safety regulations.Title 4 Manager CertificationMust have a valid Food Handlers Certification Must have an Alcohol Service Licensing or certification.Must be able to work flexible hours, including evening, weekends, and holidays.System Used:Toast (point of Sales)Hot Schedule (Employee scheduling) Proficient with Microsoft Office Suite or related softwarePaylocity (HR, Payroll, and Employer Information)Restaurant 365 (inventory Management & Reporting)Plate IQ (invoicing & Payments)Education and Experience:High school diploma or equivalent required.Previous restaurant experience required; management experience preferred.Successful completion of corporate training program required.Physical Requirements:Ability to traverse all parts of the restaurant quickly.Prolonged periods sitting at a desk and working on a computer.Ability to traverse all parts of the restaurant quickly.Prolonged periods sitting at a desk and working on a computer.Prolonged periods of standing and working in a kitchen.Exposure to extreme heat, steam, and cold is present in a kitchen environment.Must be able to lift up to 50 pounds at times. Must be able to work late nights and unpredictable hours.Benefits & Perks:Accrual up to 40 hours of PTO Dining Discounts - 50% off your meal at any Cold Beers & Cheeseburgers and 25% off your meal at any Bourbon & Bones Corporate Shoe Program through Shoes for Crews and Skechers Competitive Pay Flexible Scheduling 401(k) Full - Time employees are eligible for the following additional benefits:Medical & Prescription Dental & VisionHealth Saving Account (HSA)Wellness Program Discount Pet Care PlanCompensation details: 25-25 Hourly WagePI92fc158a8e46-5853
Job Description The Food Service Worker will assist the manager with food/meal preparation; maintain cash receipts and meal records. Assist manager in completing daily reports. Maintain high standards of quality in food production, sanitation, and kitchen safety practices. Job Responsibilities Prepare quality food and baked goods according to a planned menu Prepare a daily report that verifies transactions Understand what is inclusive of a meal Ensure storage of food in an accurate and sanitary manner Serve food according to meal schedules, department policies and procedures Use and care of kitchen equipment, especially knives Timely preparation of a variety of food items, beverages, and Add garnishments to ensure customer happiness and eye appeal Coordinate and assist in major cleaning of refrigerators, freezers, and cooking and serving equipment Adhere to all food safety regulations for sanitation, food handling, and storage Adhere to the uniform policy Connect with the Manager daily to understand and accurately prepare menu for the day Supervise the food temperature requirements Maintain a clean and organized work and storage area Scrub and polish counters, clean and sanitize steam tables, and other equipment Follow established procedures and standards for cleanliness, to ensure a balanced and safe environment; duties include sweeping, moping, ware washing Maintain garbage collection site and kitchen floor areas in a neat and sanitary fashion Perform other duties as assigned including other areas in the kitchen This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE). At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Food Service Certificate as needed Sufficient education or training to read, write, and follow verbal and written instructions Be able to work quickly and concisely under pressure Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .
06/24/2026
Full time
Job Description The Food Service Worker will assist the manager with food/meal preparation; maintain cash receipts and meal records. Assist manager in completing daily reports. Maintain high standards of quality in food production, sanitation, and kitchen safety practices. Job Responsibilities Prepare quality food and baked goods according to a planned menu Prepare a daily report that verifies transactions Understand what is inclusive of a meal Ensure storage of food in an accurate and sanitary manner Serve food according to meal schedules, department policies and procedures Use and care of kitchen equipment, especially knives Timely preparation of a variety of food items, beverages, and Add garnishments to ensure customer happiness and eye appeal Coordinate and assist in major cleaning of refrigerators, freezers, and cooking and serving equipment Adhere to all food safety regulations for sanitation, food handling, and storage Adhere to the uniform policy Connect with the Manager daily to understand and accurately prepare menu for the day Supervise the food temperature requirements Maintain a clean and organized work and storage area Scrub and polish counters, clean and sanitize steam tables, and other equipment Follow established procedures and standards for cleanliness, to ensure a balanced and safe environment; duties include sweeping, moping, ware washing Maintain garbage collection site and kitchen floor areas in a neat and sanitary fashion Perform other duties as assigned including other areas in the kitchen This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE). At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Food Service Certificate as needed Sufficient education or training to read, write, and follow verbal and written instructions Be able to work quickly and concisely under pressure Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .
Live MAS! Grow your Career at TACO BELL! -TOP FRANCHISE- 3 Years Running - Entrepreneur -100 Most Influential Companies Time Join one of the hottest global brands - with a top Franchisee - HAZA BELL! HAZA BELL has a track record of guest satisfaction, team satisfaction - internal career growth that lets your talents shine! - One of the largest US Taco Bell Restaurants - Growing Annually Our Leaders teach - inspire their teams to deliver our flavorful products with fast - friendly service while guiding each associate on their Career Path. We do this by executing daily on detail - delivering excelling financial performance driven by guest satisfaction. Contact us today to start your Path to Success! You support the Restaurant General Manager (RGM) by running great work shifts and meeting Taco Bell standards. You take ownership and responsibility to solve problems, seek help when needed, and are willing to help and guide others. Key responsibilities include making sure Team Members complete all assigned duties and serve safe, quality food in a friendly manner. You-ll also ensure that the restaurant is a safe place for Team Members to work and customers to visit. Shift Lead behaviors include: - Solving customer complaints quickly and with a smile. - Providing feedback to Team Members in a positive manner. - Communicating openly and honestly with the Restaurant Management team. - Following cash, security, inventory, and labor policies and procedures. You are applying for work with a franchisee of Taco Bell, not Taco Bell Corp. or any of its affiliates. HAZA Bell is an equal opportunity employer who may provide reasonable accommodation to enable individuals with disabilities to perform the essential functions of the job. Qualified applicants will receive consideration without regarding to age, race, color, religion, sex, sexual orientation, disability, or national origin. Must be eligible to work in this country. Job Title: Restaurant Shift Manager Overview: As a Restaurant Shift Manager, you will oversee the operations during your designated shift, ensuring efficient and smooth functioning of the restaurant. You will lead a team of restaurant crew members, maintain high standards of food quality, cleanliness, and customer service, and uphold company policies and procedures. Key Responsibilities: 1. Leadership and Team Management: 2. - Supervise and coordinate the activities of restaurant crew members during your shift. 3. - Delegate tasks effectively and ensure team members understand their responsibilities. 4. - Provide coaching, training, and performance feedback to team members to foster a positive and productive work environment. 5. Customer Service Excellence: 6. - Ensure outstanding customer service by greeting customers, resolving complaints, and ensuring all customer inquiries are handled promptly and professionally. 7. - Monitor service quality and address any issues or concerns raised by customers to maintain high levels of customer satisfaction. 8. Operational Oversight: 9. - Oversee the opening and closing procedures of the restaurant, including cash handling and reconciliation. 10. - Ensure adherence to food safety and sanitation standards, including proper storage, handling, and preparation of food. 11. - Monitor inventory levels and order supplies as needed to meet operational demands. 12. Shift Scheduling and Staffing: 13. - Create and maintain shift schedules to ensure adequate staffing levels to meet customer service and operational needs. 14. - Coordinate with the restaurant manager or assistant manager to address staffing gaps and schedule adjustments. 15. Training and Development: 16. - Train new hires on restaurant policies, procedures, and job responsibilities. 17. - Conduct ongoing training sessions to develop team members- skills in customer service, food preparation, and safety protocols. 18. Financial Accountability: 19. - Monitor sales performance and expenses during your shift to achieve financial targets and control costs. 20. - Implement strategies to maximize profitability and optimize operational efficiency. 21. Communication and Collaboration: 22. - Communicate effectively with the restaurant management team, including managers, supervisors, and other shift managers, to ensure alignment on operational goals and priorities. 23. - Collaborate with kitchen staff, servers, and support personnel to coordinate operations and deliver seamless service to customers. Requirements: - Proven experience in a supervisory or managerial role within the restaurant industry, with a strong understanding of restaurant operations. - Excellent leadership and interpersonal skills, with the ability to motivate and inspire team members. - Knowledge of food safety regulations and best practices in food handling. - Strong organizational and time management skills, with the ability to prioritize tasks and manage multiple responsibilities. - Flexibility to work various shifts, including evenings, weekends, and holidays as required. Education and Certification: - High school diploma or equivalent (required); college degree in Hospitality Management or related field (preferred). - Certification in food safety (e.g., ServSafe) is advantageous. Physical Requirements: - Ability to stand, walk, and move around the restaurant environment for extended periods. - Lift and carry objects weighing up to 25 pounds. - Work in a fast-paced and sometimes stressful environment. Benefits: - Medical, Dental, Vision Health Plan options - 401(k) Retirement Plan - STD, LTD, and Life Insurance options - Opportunities for career advancement within the restaurant management team. - Employee discounts on meals and beverages. - Training and development programs to enhance leadership and management skills. - Paid Time Off in the First Year - Monthly Performance Bonus - Annual Awards for Top Performers Conclusion: As a Restaurant Shift Manager, you play a critical role in ensuring the operational success and customer satisfaction of the restaurant during your shift. Your leadership, organizational skills, and commitment to excellence contribute to the overall success of the restaurant and the satisfaction of both customers and team members. Location: 1185 Highway 36, Hazlet, New Jersey 07730 IF Applicable Pay Transparency Range: $17.50 - $19.00
06/24/2026
Full time
Live MAS! Grow your Career at TACO BELL! -TOP FRANCHISE- 3 Years Running - Entrepreneur -100 Most Influential Companies Time Join one of the hottest global brands - with a top Franchisee - HAZA BELL! HAZA BELL has a track record of guest satisfaction, team satisfaction - internal career growth that lets your talents shine! - One of the largest US Taco Bell Restaurants - Growing Annually Our Leaders teach - inspire their teams to deliver our flavorful products with fast - friendly service while guiding each associate on their Career Path. We do this by executing daily on detail - delivering excelling financial performance driven by guest satisfaction. Contact us today to start your Path to Success! You support the Restaurant General Manager (RGM) by running great work shifts and meeting Taco Bell standards. You take ownership and responsibility to solve problems, seek help when needed, and are willing to help and guide others. Key responsibilities include making sure Team Members complete all assigned duties and serve safe, quality food in a friendly manner. You-ll also ensure that the restaurant is a safe place for Team Members to work and customers to visit. Shift Lead behaviors include: - Solving customer complaints quickly and with a smile. - Providing feedback to Team Members in a positive manner. - Communicating openly and honestly with the Restaurant Management team. - Following cash, security, inventory, and labor policies and procedures. You are applying for work with a franchisee of Taco Bell, not Taco Bell Corp. or any of its affiliates. HAZA Bell is an equal opportunity employer who may provide reasonable accommodation to enable individuals with disabilities to perform the essential functions of the job. Qualified applicants will receive consideration without regarding to age, race, color, religion, sex, sexual orientation, disability, or national origin. Must be eligible to work in this country. Job Title: Restaurant Shift Manager Overview: As a Restaurant Shift Manager, you will oversee the operations during your designated shift, ensuring efficient and smooth functioning of the restaurant. You will lead a team of restaurant crew members, maintain high standards of food quality, cleanliness, and customer service, and uphold company policies and procedures. Key Responsibilities: 1. Leadership and Team Management: 2. - Supervise and coordinate the activities of restaurant crew members during your shift. 3. - Delegate tasks effectively and ensure team members understand their responsibilities. 4. - Provide coaching, training, and performance feedback to team members to foster a positive and productive work environment. 5. Customer Service Excellence: 6. - Ensure outstanding customer service by greeting customers, resolving complaints, and ensuring all customer inquiries are handled promptly and professionally. 7. - Monitor service quality and address any issues or concerns raised by customers to maintain high levels of customer satisfaction. 8. Operational Oversight: 9. - Oversee the opening and closing procedures of the restaurant, including cash handling and reconciliation. 10. - Ensure adherence to food safety and sanitation standards, including proper storage, handling, and preparation of food. 11. - Monitor inventory levels and order supplies as needed to meet operational demands. 12. Shift Scheduling and Staffing: 13. - Create and maintain shift schedules to ensure adequate staffing levels to meet customer service and operational needs. 14. - Coordinate with the restaurant manager or assistant manager to address staffing gaps and schedule adjustments. 15. Training and Development: 16. - Train new hires on restaurant policies, procedures, and job responsibilities. 17. - Conduct ongoing training sessions to develop team members- skills in customer service, food preparation, and safety protocols. 18. Financial Accountability: 19. - Monitor sales performance and expenses during your shift to achieve financial targets and control costs. 20. - Implement strategies to maximize profitability and optimize operational efficiency. 21. Communication and Collaboration: 22. - Communicate effectively with the restaurant management team, including managers, supervisors, and other shift managers, to ensure alignment on operational goals and priorities. 23. - Collaborate with kitchen staff, servers, and support personnel to coordinate operations and deliver seamless service to customers. Requirements: - Proven experience in a supervisory or managerial role within the restaurant industry, with a strong understanding of restaurant operations. - Excellent leadership and interpersonal skills, with the ability to motivate and inspire team members. - Knowledge of food safety regulations and best practices in food handling. - Strong organizational and time management skills, with the ability to prioritize tasks and manage multiple responsibilities. - Flexibility to work various shifts, including evenings, weekends, and holidays as required. Education and Certification: - High school diploma or equivalent (required); college degree in Hospitality Management or related field (preferred). - Certification in food safety (e.g., ServSafe) is advantageous. Physical Requirements: - Ability to stand, walk, and move around the restaurant environment for extended periods. - Lift and carry objects weighing up to 25 pounds. - Work in a fast-paced and sometimes stressful environment. Benefits: - Medical, Dental, Vision Health Plan options - 401(k) Retirement Plan - STD, LTD, and Life Insurance options - Opportunities for career advancement within the restaurant management team. - Employee discounts on meals and beverages. - Training and development programs to enhance leadership and management skills. - Paid Time Off in the First Year - Monthly Performance Bonus - Annual Awards for Top Performers Conclusion: As a Restaurant Shift Manager, you play a critical role in ensuring the operational success and customer satisfaction of the restaurant during your shift. Your leadership, organizational skills, and commitment to excellence contribute to the overall success of the restaurant and the satisfaction of both customers and team members. Location: 1185 Highway 36, Hazlet, New Jersey 07730 IF Applicable Pay Transparency Range: $17.50 - $19.00
Live MAS! Grow your Career at TACO BELL! -TOP FRANCHISE- 3 Years Running - Entrepreneur -100 Most Influential Companies Time Join one of the hottest global brands - with a top Franchisee - HAZA BELL! HAZA BELL has a track record of guest satisfaction, team satisfaction - internal career growth that lets your talents shine! - One of the largest US Taco Bell Restaurants - Growing Annually Our Leaders teach - inspire their teams to deliver our flavorful products with fast - friendly service while guiding each associate on their Career Path. We do this by executing daily on detail - delivering excelling financial performance driven by guest satisfaction. Contact us today to start your Path to Success! You support the Restaurant General Manager (RGM) by running great work shifts and meeting Taco Bell standards. You take ownership and responsibility to solve problems, seek help when needed, and are willing to help and guide others. Key responsibilities include making sure Team Members complete all assigned duties and serve safe, quality food in a friendly manner. You-ll also ensure that the restaurant is a safe place for Team Members to work and customers to visit. Shift Lead behaviors include: - Solving customer complaints quickly and with a smile. - Providing feedback to Team Members in a positive manner. - Communicating openly and honestly with the Restaurant Management team. - Following cash, security, inventory, and labor policies and procedures. You are applying for work with a franchisee of Taco Bell, not Taco Bell Corp. or any of its affiliates. HAZA Bell is an equal opportunity employer who may provide reasonable accommodation to enable individuals with disabilities to perform the essential functions of the job. Qualified applicants will receive consideration without regarding to age, race, color, religion, sex, sexual orientation, disability, or national origin. Must be eligible to work in this country. Job Title: Restaurant Shift Manager Overview: As a Restaurant Shift Manager, you will oversee the operations during your designated shift, ensuring efficient and smooth functioning of the restaurant. You will lead a team of restaurant crew members, maintain high standards of food quality, cleanliness, and customer service, and uphold company policies and procedures. Key Responsibilities: 1. Leadership and Team Management: 2. - Supervise and coordinate the activities of restaurant crew members during your shift. 3. - Delegate tasks effectively and ensure team members understand their responsibilities. 4. - Provide coaching, training, and performance feedback to team members to foster a positive and productive work environment. 5. Customer Service Excellence: 6. - Ensure outstanding customer service by greeting customers, resolving complaints, and ensuring all customer inquiries are handled promptly and professionally. 7. - Monitor service quality and address any issues or concerns raised by customers to maintain high levels of customer satisfaction. 8. Operational Oversight: 9. - Oversee the opening and closing procedures of the restaurant, including cash handling and reconciliation. 10. - Ensure adherence to food safety and sanitation standards, including proper storage, handling, and preparation of food. 11. - Monitor inventory levels and order supplies as needed to meet operational demands. 12. Shift Scheduling and Staffing: 13. - Create and maintain shift schedules to ensure adequate staffing levels to meet customer service and operational needs. 14. - Coordinate with the restaurant manager or assistant manager to address staffing gaps and schedule adjustments. 15. Training and Development: 16. - Train new hires on restaurant policies, procedures, and job responsibilities. 17. - Conduct ongoing training sessions to develop team members- skills in customer service, food preparation, and safety protocols. 18. Financial Accountability: 19. - Monitor sales performance and expenses during your shift to achieve financial targets and control costs. 20. - Implement strategies to maximize profitability and optimize operational efficiency. 21. Communication and Collaboration: 22. - Communicate effectively with the restaurant management team, including managers, supervisors, and other shift managers, to ensure alignment on operational goals and priorities. 23. - Collaborate with kitchen staff, servers, and support personnel to coordinate operations and deliver seamless service to customers. Requirements: - Proven experience in a supervisory or managerial role within the restaurant industry, with a strong understanding of restaurant operations. - Excellent leadership and interpersonal skills, with the ability to motivate and inspire team members. - Knowledge of food safety regulations and best practices in food handling. - Strong organizational and time management skills, with the ability to prioritize tasks and manage multiple responsibilities. - Flexibility to work various shifts, including evenings, weekends, and holidays as required. Education and Certification: - High school diploma or equivalent (required); college degree in Hospitality Management or related field (preferred). - Certification in food safety (e.g., ServSafe) is advantageous. Physical Requirements: - Ability to stand, walk, and move around the restaurant environment for extended periods. - Lift and carry objects weighing up to 25 pounds. - Work in a fast-paced and sometimes stressful environment. Benefits: - Medical, Dental, Vision Health Plan options - 401(k) Retirement Plan - STD, LTD, and Life Insurance options - Opportunities for career advancement within the restaurant management team. - Employee discounts on meals and beverages. - Training and development programs to enhance leadership and management skills. - Paid Time Off in the First Year - Monthly Performance Bonus - Annual Awards for Top Performers Conclusion: As a Restaurant Shift Manager, you play a critical role in ensuring the operational success and customer satisfaction of the restaurant during your shift. Your leadership, organizational skills, and commitment to excellence contribute to the overall success of the restaurant and the satisfaction of both customers and team members. Location: 1073 Route 34 South, Aberdeen, New Jersey 07747 IF Applicable Pay Transparency Range: $17.50 - $19.00
06/24/2026
Full time
Live MAS! Grow your Career at TACO BELL! -TOP FRANCHISE- 3 Years Running - Entrepreneur -100 Most Influential Companies Time Join one of the hottest global brands - with a top Franchisee - HAZA BELL! HAZA BELL has a track record of guest satisfaction, team satisfaction - internal career growth that lets your talents shine! - One of the largest US Taco Bell Restaurants - Growing Annually Our Leaders teach - inspire their teams to deliver our flavorful products with fast - friendly service while guiding each associate on their Career Path. We do this by executing daily on detail - delivering excelling financial performance driven by guest satisfaction. Contact us today to start your Path to Success! You support the Restaurant General Manager (RGM) by running great work shifts and meeting Taco Bell standards. You take ownership and responsibility to solve problems, seek help when needed, and are willing to help and guide others. Key responsibilities include making sure Team Members complete all assigned duties and serve safe, quality food in a friendly manner. You-ll also ensure that the restaurant is a safe place for Team Members to work and customers to visit. Shift Lead behaviors include: - Solving customer complaints quickly and with a smile. - Providing feedback to Team Members in a positive manner. - Communicating openly and honestly with the Restaurant Management team. - Following cash, security, inventory, and labor policies and procedures. You are applying for work with a franchisee of Taco Bell, not Taco Bell Corp. or any of its affiliates. HAZA Bell is an equal opportunity employer who may provide reasonable accommodation to enable individuals with disabilities to perform the essential functions of the job. Qualified applicants will receive consideration without regarding to age, race, color, religion, sex, sexual orientation, disability, or national origin. Must be eligible to work in this country. Job Title: Restaurant Shift Manager Overview: As a Restaurant Shift Manager, you will oversee the operations during your designated shift, ensuring efficient and smooth functioning of the restaurant. You will lead a team of restaurant crew members, maintain high standards of food quality, cleanliness, and customer service, and uphold company policies and procedures. Key Responsibilities: 1. Leadership and Team Management: 2. - Supervise and coordinate the activities of restaurant crew members during your shift. 3. - Delegate tasks effectively and ensure team members understand their responsibilities. 4. - Provide coaching, training, and performance feedback to team members to foster a positive and productive work environment. 5. Customer Service Excellence: 6. - Ensure outstanding customer service by greeting customers, resolving complaints, and ensuring all customer inquiries are handled promptly and professionally. 7. - Monitor service quality and address any issues or concerns raised by customers to maintain high levels of customer satisfaction. 8. Operational Oversight: 9. - Oversee the opening and closing procedures of the restaurant, including cash handling and reconciliation. 10. - Ensure adherence to food safety and sanitation standards, including proper storage, handling, and preparation of food. 11. - Monitor inventory levels and order supplies as needed to meet operational demands. 12. Shift Scheduling and Staffing: 13. - Create and maintain shift schedules to ensure adequate staffing levels to meet customer service and operational needs. 14. - Coordinate with the restaurant manager or assistant manager to address staffing gaps and schedule adjustments. 15. Training and Development: 16. - Train new hires on restaurant policies, procedures, and job responsibilities. 17. - Conduct ongoing training sessions to develop team members- skills in customer service, food preparation, and safety protocols. 18. Financial Accountability: 19. - Monitor sales performance and expenses during your shift to achieve financial targets and control costs. 20. - Implement strategies to maximize profitability and optimize operational efficiency. 21. Communication and Collaboration: 22. - Communicate effectively with the restaurant management team, including managers, supervisors, and other shift managers, to ensure alignment on operational goals and priorities. 23. - Collaborate with kitchen staff, servers, and support personnel to coordinate operations and deliver seamless service to customers. Requirements: - Proven experience in a supervisory or managerial role within the restaurant industry, with a strong understanding of restaurant operations. - Excellent leadership and interpersonal skills, with the ability to motivate and inspire team members. - Knowledge of food safety regulations and best practices in food handling. - Strong organizational and time management skills, with the ability to prioritize tasks and manage multiple responsibilities. - Flexibility to work various shifts, including evenings, weekends, and holidays as required. Education and Certification: - High school diploma or equivalent (required); college degree in Hospitality Management or related field (preferred). - Certification in food safety (e.g., ServSafe) is advantageous. Physical Requirements: - Ability to stand, walk, and move around the restaurant environment for extended periods. - Lift and carry objects weighing up to 25 pounds. - Work in a fast-paced and sometimes stressful environment. Benefits: - Medical, Dental, Vision Health Plan options - 401(k) Retirement Plan - STD, LTD, and Life Insurance options - Opportunities for career advancement within the restaurant management team. - Employee discounts on meals and beverages. - Training and development programs to enhance leadership and management skills. - Paid Time Off in the First Year - Monthly Performance Bonus - Annual Awards for Top Performers Conclusion: As a Restaurant Shift Manager, you play a critical role in ensuring the operational success and customer satisfaction of the restaurant during your shift. Your leadership, organizational skills, and commitment to excellence contribute to the overall success of the restaurant and the satisfaction of both customers and team members. Location: 1073 Route 34 South, Aberdeen, New Jersey 07747 IF Applicable Pay Transparency Range: $17.50 - $19.00
Job Description The Food Service Manager at Kentucky State Penitentiary oversees daily food production in a secure correctional facility, ensuring safe, efficient, and compliant meal service for the incarcerated population. This role manages large?scale kitchen operations, supervises staff and incarcerated workers, maintains strict food safety and security standards, and controls inventory and costs. The manager ensures menus meet nutritional requirements and that all food service activities follow facility, state, and federal regulations. Why Aramark? ? Mission-Driven Work: Help individuals build a better future ? Career Growth: Access to training, development, and advancement ? Inclusive Culture: Be part of a diverse and supportive team ? Competitive Benefits: Health, dental, vision, 401(k), and more Job Responsibilities Leadership Use Aramark's coaching model to engage and develop team members to their fullest potential Reward and recognize employees Ensure individual and team performance meets objectives and client expectations Plan and lead daily team briefings Ensure safety and sanitation standards in all operations Client Relationship Identify client needs and communicate operational progress Financial Performance Ensure the completion and maintenance of P&L statements Deliver client and company financial targets Adopt all Aramark processes and systems, understand performance metrics, data, order and inventory trends; educate teams on key levers to improve margins Productivity Bring value through efficient operations, appropriate cost controls, and profit management Follow the Operational Excellence fundamentals by meeting and maintaining food and labor initiatives Ensure entire team is trained and able to implement Supervise team regarding production, quality and control Compliance Maintain a safe and healthy environment for clients, customers and employees Follow all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour Additional Responsibilities Lead the front of the house of the dining operation (Cafeteria/ Residential Dining Facility) in conjunction with the Food Service Director Plans, directs, and coordinates food service activities in order to deliver a finished product to the customer At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires at least 1 year of experience Requires at least 1 year of experience in a management role Bachelor's degree or equivalent experience preferred Strong interpersonal skills Ability to maintain effective client and customer rapport for mutually beneficial business relationships Ability to demonstrate excellent customer service using Aramark's standard service model Ability to maintain an effective working relationship with other departments to a unified food service experience for all customers Requires occasional lifting, carrying, pushing, and pulling up to 50 lb. Must be able to stand for extended periods of time. Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .
06/24/2026
Full time
Job Description The Food Service Manager at Kentucky State Penitentiary oversees daily food production in a secure correctional facility, ensuring safe, efficient, and compliant meal service for the incarcerated population. This role manages large?scale kitchen operations, supervises staff and incarcerated workers, maintains strict food safety and security standards, and controls inventory and costs. The manager ensures menus meet nutritional requirements and that all food service activities follow facility, state, and federal regulations. Why Aramark? ? Mission-Driven Work: Help individuals build a better future ? Career Growth: Access to training, development, and advancement ? Inclusive Culture: Be part of a diverse and supportive team ? Competitive Benefits: Health, dental, vision, 401(k), and more Job Responsibilities Leadership Use Aramark's coaching model to engage and develop team members to their fullest potential Reward and recognize employees Ensure individual and team performance meets objectives and client expectations Plan and lead daily team briefings Ensure safety and sanitation standards in all operations Client Relationship Identify client needs and communicate operational progress Financial Performance Ensure the completion and maintenance of P&L statements Deliver client and company financial targets Adopt all Aramark processes and systems, understand performance metrics, data, order and inventory trends; educate teams on key levers to improve margins Productivity Bring value through efficient operations, appropriate cost controls, and profit management Follow the Operational Excellence fundamentals by meeting and maintaining food and labor initiatives Ensure entire team is trained and able to implement Supervise team regarding production, quality and control Compliance Maintain a safe and healthy environment for clients, customers and employees Follow all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour Additional Responsibilities Lead the front of the house of the dining operation (Cafeteria/ Residential Dining Facility) in conjunction with the Food Service Director Plans, directs, and coordinates food service activities in order to deliver a finished product to the customer At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires at least 1 year of experience Requires at least 1 year of experience in a management role Bachelor's degree or equivalent experience preferred Strong interpersonal skills Ability to maintain effective client and customer rapport for mutually beneficial business relationships Ability to demonstrate excellent customer service using Aramark's standard service model Ability to maintain an effective working relationship with other departments to a unified food service experience for all customers Requires occasional lifting, carrying, pushing, and pulling up to 50 lb. Must be able to stand for extended periods of time. Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .
Job Description We know that a Chef?s job isn?t only about the food. It takes skills, dedication, patience, and the right opportunities. We?re looking for Chef Manager who can help us deliver the best customer service and food experiences. Reporting to the General Manager, you?ll take a hands-on approach in focusing on team development, culinary expertise, safety protocol, and client relations. Our Chef Manager will also play a key role in helping us meet budget requirements and execute company-delivered programs. Just like you, we?re passionate about everything we do, and we?ll make sure you have the right growth opportunities to reach the peak of your career. Job Responsibilities Train and manage kitchen personnel and supervise/coordinate all related culinary activities Estimate food consumption and requisition or purchase food Select and develop recipes as well as standardize production recipes to ensure consistent quality Establish presentation technique and quality standards, and plan and price menus Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires 2-3 years of experience in a related position Requires 2-3 years of post-high school education or equivalent experience Culinary degree preferred Requires advanced knowledge of the principles and practices within the food profession Requires experiential knowledge of management of people and/or problems Requires oral, reading and written communication skills Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .
06/24/2026
Full time
Job Description We know that a Chef?s job isn?t only about the food. It takes skills, dedication, patience, and the right opportunities. We?re looking for Chef Manager who can help us deliver the best customer service and food experiences. Reporting to the General Manager, you?ll take a hands-on approach in focusing on team development, culinary expertise, safety protocol, and client relations. Our Chef Manager will also play a key role in helping us meet budget requirements and execute company-delivered programs. Just like you, we?re passionate about everything we do, and we?ll make sure you have the right growth opportunities to reach the peak of your career. Job Responsibilities Train and manage kitchen personnel and supervise/coordinate all related culinary activities Estimate food consumption and requisition or purchase food Select and develop recipes as well as standardize production recipes to ensure consistent quality Establish presentation technique and quality standards, and plan and price menus Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires 2-3 years of experience in a related position Requires 2-3 years of post-high school education or equivalent experience Culinary degree preferred Requires advanced knowledge of the principles and practices within the food profession Requires experiential knowledge of management of people and/or problems Requires oral, reading and written communication skills Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .
Job Description We know that a Chef?s job isn?t only about the food. It takes skills, dedication, patience, and the right opportunities. We?re looking for Chef Manager who can help us deliver the best customer service and food experiences. Reporting to the General Manager, you?ll take a hands-on approach in focusing on team development, culinary expertise, safety protocol, and client relations. Our Chef Manager will also play a key role in helping us meet budget requirements and execute company-delivered programs. Just like you, we?re passionate about everything we do, and we?ll make sure you have the right growth opportunities to reach the peak of your career. Job Responsibilities Train and manage kitchen personnel and supervise/coordinate all related culinary activities Estimate food consumption and requisition or purchase food Select and develop recipes as well as standardize production recipes to ensure consistent quality Establish presentation technique and quality standards, and plan and price menus Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires 2-3 years of experience in a related position Requires 2-3 years of post-high school education or equivalent experience Culinary degree preferred Requires advanced knowledge of the principles and practices within the food profession Requires experiential knowledge of management of people and/or problems Requires oral, reading and written communication skills Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .
06/24/2026
Full time
Job Description We know that a Chef?s job isn?t only about the food. It takes skills, dedication, patience, and the right opportunities. We?re looking for Chef Manager who can help us deliver the best customer service and food experiences. Reporting to the General Manager, you?ll take a hands-on approach in focusing on team development, culinary expertise, safety protocol, and client relations. Our Chef Manager will also play a key role in helping us meet budget requirements and execute company-delivered programs. Just like you, we?re passionate about everything we do, and we?ll make sure you have the right growth opportunities to reach the peak of your career. Job Responsibilities Train and manage kitchen personnel and supervise/coordinate all related culinary activities Estimate food consumption and requisition or purchase food Select and develop recipes as well as standardize production recipes to ensure consistent quality Establish presentation technique and quality standards, and plan and price menus Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires 2-3 years of experience in a related position Requires 2-3 years of post-high school education or equivalent experience Culinary degree preferred Requires advanced knowledge of the principles and practices within the food profession Requires experiential knowledge of management of people and/or problems Requires oral, reading and written communication skills Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .
Lenox Hill Neighborhood House, widely recognized as one of New York's premier human services providers, is a settlement house founded in 1894 that provides an extensive array of effective and integrated services-social, educational, health, housing, mental health, nutritional and fitness-which significantly improve the lives of 16,000 people in need each year, ages 3 to 103, on the East Side of Manhattan. Our clients include older adults, unhoused and formerly unhoused adults, children and families, disabled persons, adult learners and more. For more information on Lenox Hill Neighborhood House, please visit lenoxhill.org and check us out on Facebook or Instagram . Lenox Hill Neighborhood House is the leader in New York's nonprofit farm-to-institution movement, serving 250,000 healthy, delicious, and culturally responsive meals annually through our diverse human services programs. We are seeking an innovative, ambitious, and mission-driven Chef Manager to join our team. The Chef Manager will report to the Executive Chef & Director of Culinary Programs and work closely with the entire Food Services, The Teaching Kitchen at Lenox Hill Neighborhood House and Facilities Teams to improve our effectiveness, daily food operations and systems and farm-to-institution food service model. Through the Teaching Kitchen , we train other nonprofits to transform their food service programs to a farm-to-institution model - without raising costs. The program aims to improve the health of individuals who depend on government-funded meals by increasing their access to fresh, healthy food and localizing institutional food systems to strengthen regional farms and economies and improve environmental sustainability. For more information on our innovative Teaching Kitchen and links to our social media and program materials, click here: . Responsibilities include, but are not limited to, the following: Oversee the management and operations of our institutional kitchen, including the creation and management of program menus in accordance with all nutrition and funder requirementsLead and work closely with the Sous Chefs, Chef Tournant and all Food Services Team members for effective daily operations, including overseeing schedules, hiring, onboarding, and trainingCollaborate with chefs to develop, test, and introduce culturally responsive, farm-to-institution recipes that are scalable for institutional food serviceSupport the expansion of community meal outreach initiatives, including coordinating meal production, distribution logistics, and community partnershipsUtilize technology and data systems to track food costs, inventory, and production quantities while ensuring compliance with government food program requirementsBe certified, or become certified, to make and serve food in New York City and ensure compliance with NYC Food StandardsEvaluate costs, negotiate prices with vendors, and develop relationships with potential new sourcing opportunities Facilitate and assist in the management and oversight of the Food Services Program and provide periodic team training, facility self-inspections, and venue inventoryAssist with all daily food operations, as well as in-house special events (menu prep, event set-up and breakdown, etc.)Maintain compliance with all food handling procedures, including those of the Department of Health as well as those of the Neighborhood HouseCommunicate effectively across the Neighborhood House and with Program/Department Leads to ensure streamlined communication related to menus and in-house meal serviceLead the ongoing improvement of kitchen standard operating procedures (SOPs), ensuring clear systems for production, sanitation, inventory, and team workflowsComplete all other responsibilities and duties as assigned by the Executive Chef & Director of Culinary Programs Qualifications: Chef who thrives in a highly social, fast-paced community and institutional kitchen environmentBachelor's degreeDemonstrated commitment to healthy, local, and sustainable food, with 5+ years of culinary, food production, or restaurant management experienceExperience operating community food programs and managing high-volume meal production kitchens and food service teamsDemonstrated strong management skills, as well as excellent organizational, communication, and interpersonal skillsComputer literacy, including Excel and relevant culinary or food service softwareFood Protection Certificate from the New York City Department of Health, or ability to obtainExperience working with programs such as DFTA (Department for the Aging) and CACFP (Child and Adult Care Food Program) strongly preferredBilingual in English and Spanish preferred based on the language needs of the community servedCommitment to food equity, sustainable food systems, and social justiceAvailability to work holidays as needed to ensure uninterrupted meal service Salary: $80,000 annually What we Offer: Comprehensive health insurance choices for staff and their familiesExtensive paid time off - 25 days' vacation; 12 holidays; and sick time Matching contributions to Retirement Plan Paid parental leave policy for all staffProfessional Development Opportunities - certifications and licenses, conferences, trainings, lectures and moreFree Life Insurance - 3x annual salaryPre-tax Flexible Spending Accounts for Medical, Dependent Care and Parking/Mass TransitSupplemental Insurance Coverage (Accident, Hospital and Critical Illness) Staff events and parties including Film and Dinner nights, bowling parties, baseball games, food trucks, holiday parties, parties on our Green Roof, chocolate event for Valentine's Day and ice cream socials, and much more.Staff use of State-of-the Art Fitness Center, Gym and Swimming Pool Staff group fitness classes, swimming lessons and lap swim for staff PSLF (Public Service Loan Forgiveness) Eligible Employer All individuals, as a condition for employment by Lenox Hill Neighborhood House, are required to undergo a pre-employment background check. Certain positions require more extensive background checks to comply with applicable laws. At Lenox Hill Neighborhood House we value respect, diversity and integrity. We are an equal opportunity employer. Lenox Hill Neighborhood House prohibits discrimination and harassment of any type and affords equal employment opportunities to employees and applicants without regard to race, color, religion, sex, sexual orientation, gender identity or expression, pregnancy, age, national origin, disability status, genetic information, protected veteran status or any other characteristic protected by law. Lenox Hill Neighborhood House conforms to the spirit as well as to the letter of all applicable laws and regulations. The policy of equal employment opportunity (EEO) and anti-discrimination applies to all aspects of the relationship between Lenox Hill Neighborhood House and its colleagues. Compensation details: 80000 Yearly Salary PI411185fe2a0a-2508
06/24/2026
Full time
Lenox Hill Neighborhood House, widely recognized as one of New York's premier human services providers, is a settlement house founded in 1894 that provides an extensive array of effective and integrated services-social, educational, health, housing, mental health, nutritional and fitness-which significantly improve the lives of 16,000 people in need each year, ages 3 to 103, on the East Side of Manhattan. Our clients include older adults, unhoused and formerly unhoused adults, children and families, disabled persons, adult learners and more. For more information on Lenox Hill Neighborhood House, please visit lenoxhill.org and check us out on Facebook or Instagram . Lenox Hill Neighborhood House is the leader in New York's nonprofit farm-to-institution movement, serving 250,000 healthy, delicious, and culturally responsive meals annually through our diverse human services programs. We are seeking an innovative, ambitious, and mission-driven Chef Manager to join our team. The Chef Manager will report to the Executive Chef & Director of Culinary Programs and work closely with the entire Food Services, The Teaching Kitchen at Lenox Hill Neighborhood House and Facilities Teams to improve our effectiveness, daily food operations and systems and farm-to-institution food service model. Through the Teaching Kitchen , we train other nonprofits to transform their food service programs to a farm-to-institution model - without raising costs. The program aims to improve the health of individuals who depend on government-funded meals by increasing their access to fresh, healthy food and localizing institutional food systems to strengthen regional farms and economies and improve environmental sustainability. For more information on our innovative Teaching Kitchen and links to our social media and program materials, click here: . Responsibilities include, but are not limited to, the following: Oversee the management and operations of our institutional kitchen, including the creation and management of program menus in accordance with all nutrition and funder requirementsLead and work closely with the Sous Chefs, Chef Tournant and all Food Services Team members for effective daily operations, including overseeing schedules, hiring, onboarding, and trainingCollaborate with chefs to develop, test, and introduce culturally responsive, farm-to-institution recipes that are scalable for institutional food serviceSupport the expansion of community meal outreach initiatives, including coordinating meal production, distribution logistics, and community partnershipsUtilize technology and data systems to track food costs, inventory, and production quantities while ensuring compliance with government food program requirementsBe certified, or become certified, to make and serve food in New York City and ensure compliance with NYC Food StandardsEvaluate costs, negotiate prices with vendors, and develop relationships with potential new sourcing opportunities Facilitate and assist in the management and oversight of the Food Services Program and provide periodic team training, facility self-inspections, and venue inventoryAssist with all daily food operations, as well as in-house special events (menu prep, event set-up and breakdown, etc.)Maintain compliance with all food handling procedures, including those of the Department of Health as well as those of the Neighborhood HouseCommunicate effectively across the Neighborhood House and with Program/Department Leads to ensure streamlined communication related to menus and in-house meal serviceLead the ongoing improvement of kitchen standard operating procedures (SOPs), ensuring clear systems for production, sanitation, inventory, and team workflowsComplete all other responsibilities and duties as assigned by the Executive Chef & Director of Culinary Programs Qualifications: Chef who thrives in a highly social, fast-paced community and institutional kitchen environmentBachelor's degreeDemonstrated commitment to healthy, local, and sustainable food, with 5+ years of culinary, food production, or restaurant management experienceExperience operating community food programs and managing high-volume meal production kitchens and food service teamsDemonstrated strong management skills, as well as excellent organizational, communication, and interpersonal skillsComputer literacy, including Excel and relevant culinary or food service softwareFood Protection Certificate from the New York City Department of Health, or ability to obtainExperience working with programs such as DFTA (Department for the Aging) and CACFP (Child and Adult Care Food Program) strongly preferredBilingual in English and Spanish preferred based on the language needs of the community servedCommitment to food equity, sustainable food systems, and social justiceAvailability to work holidays as needed to ensure uninterrupted meal service Salary: $80,000 annually What we Offer: Comprehensive health insurance choices for staff and their familiesExtensive paid time off - 25 days' vacation; 12 holidays; and sick time Matching contributions to Retirement Plan Paid parental leave policy for all staffProfessional Development Opportunities - certifications and licenses, conferences, trainings, lectures and moreFree Life Insurance - 3x annual salaryPre-tax Flexible Spending Accounts for Medical, Dependent Care and Parking/Mass TransitSupplemental Insurance Coverage (Accident, Hospital and Critical Illness) Staff events and parties including Film and Dinner nights, bowling parties, baseball games, food trucks, holiday parties, parties on our Green Roof, chocolate event for Valentine's Day and ice cream socials, and much more.Staff use of State-of-the Art Fitness Center, Gym and Swimming Pool Staff group fitness classes, swimming lessons and lap swim for staff PSLF (Public Service Loan Forgiveness) Eligible Employer All individuals, as a condition for employment by Lenox Hill Neighborhood House, are required to undergo a pre-employment background check. Certain positions require more extensive background checks to comply with applicable laws. At Lenox Hill Neighborhood House we value respect, diversity and integrity. We are an equal opportunity employer. Lenox Hill Neighborhood House prohibits discrimination and harassment of any type and affords equal employment opportunities to employees and applicants without regard to race, color, religion, sex, sexual orientation, gender identity or expression, pregnancy, age, national origin, disability status, genetic information, protected veteran status or any other characteristic protected by law. Lenox Hill Neighborhood House conforms to the spirit as well as to the letter of all applicable laws and regulations. The policy of equal employment opportunity (EEO) and anti-discrimination applies to all aspects of the relationship between Lenox Hill Neighborhood House and its colleagues. Compensation details: 80000 Yearly Salary PI411185fe2a0a-2508
ESSENTIAL TASKS AND RESPONSIBILITIES: Increases sales in the restaurant by providing the highest levels of uncompromising quality of food, beverage, reception, greeting, seating and service. Supervises day-to-day operations to ensure all standards of quality and service are achieved during each shift. Conducts first interviews and recommends hires to General Manager and Chef. Provides orientation and training according to all Mekiko training systems, standards and manuals for new hires. Helps construct the weekly work schedule with the Kitchen Manager and the General Manager to meet the demands of the business. Supervises operations and Team Members to ensure that all cleaning, maintenance, housekeeping and side work duties are accomplished in line with operations standards. Proactively communicates to General Manager and other members of the management team to share and convey information regarding the restaurant. Ensures there are no surprises. Maintains familiarity with all national, state, and local safety, health, and sanitation standards and ensures all Team Members are following guidelines appropriately. Correctly performs all duties necessary to open and close the restaurant. Performs effectively in both the FOH and BOH rotation as scheduled. Additional duties as assigned. FOH Rotation: Supervises the Bar, Host, Servers, Bussers, and Food Runners. Works as a floor manager during each meal period to, support the service staff, ensure the highest levels of quality and service. Visits tables and interacts with guests, monitors proper front door procedures, reservations, seating and greeting, resulting in effective control of the low of our guests. In the absence of the General Manager, operates as the manager-on-duty for the shift. Communicates special information and maintains on-going communication with staff. Helps with the General Manager to conduct on-going Front-of-the House staff meetings to provide continuous training and development in the areas of service, suggestive selling and sales techniques for liquor, beer and wine sales, safety, security and sanitation. Monitors, manages, and ensures 100% adherence to all Front-of-House health and safety standards required by national, state, and local jurisdictions to ensure the safety and comfort of all Guests and Team Members. BOH Rotation: Assists Chef in all responsibilities Conducts thorough walk-through of operation prior to opening each day. Help General Manager receive food and beverage orders and other kitchen operating supplies. Conducts line check prior to service to ensure quality product and preparations. Expedites orders at the window; monitor timing, temperature and food quality. Helps with General Manager and Kitchen Manager to facilitate BOH staff meeting as needed prior to shift to cover special needs, events and or issues for the day. Communicates special information and maintains on-going communication with the staff. Provides back up at each station as necessary. Supervises the kitchen operations, food quality and preparation, and staff job performance in the absence of the Chef. Inspects equipment and identify maintenance issues. Prefer current residence is on island JB.0.00.LN
06/24/2026
Full time
ESSENTIAL TASKS AND RESPONSIBILITIES: Increases sales in the restaurant by providing the highest levels of uncompromising quality of food, beverage, reception, greeting, seating and service. Supervises day-to-day operations to ensure all standards of quality and service are achieved during each shift. Conducts first interviews and recommends hires to General Manager and Chef. Provides orientation and training according to all Mekiko training systems, standards and manuals for new hires. Helps construct the weekly work schedule with the Kitchen Manager and the General Manager to meet the demands of the business. Supervises operations and Team Members to ensure that all cleaning, maintenance, housekeeping and side work duties are accomplished in line with operations standards. Proactively communicates to General Manager and other members of the management team to share and convey information regarding the restaurant. Ensures there are no surprises. Maintains familiarity with all national, state, and local safety, health, and sanitation standards and ensures all Team Members are following guidelines appropriately. Correctly performs all duties necessary to open and close the restaurant. Performs effectively in both the FOH and BOH rotation as scheduled. Additional duties as assigned. FOH Rotation: Supervises the Bar, Host, Servers, Bussers, and Food Runners. Works as a floor manager during each meal period to, support the service staff, ensure the highest levels of quality and service. Visits tables and interacts with guests, monitors proper front door procedures, reservations, seating and greeting, resulting in effective control of the low of our guests. In the absence of the General Manager, operates as the manager-on-duty for the shift. Communicates special information and maintains on-going communication with staff. Helps with the General Manager to conduct on-going Front-of-the House staff meetings to provide continuous training and development in the areas of service, suggestive selling and sales techniques for liquor, beer and wine sales, safety, security and sanitation. Monitors, manages, and ensures 100% adherence to all Front-of-House health and safety standards required by national, state, and local jurisdictions to ensure the safety and comfort of all Guests and Team Members. BOH Rotation: Assists Chef in all responsibilities Conducts thorough walk-through of operation prior to opening each day. Help General Manager receive food and beverage orders and other kitchen operating supplies. Conducts line check prior to service to ensure quality product and preparations. Expedites orders at the window; monitor timing, temperature and food quality. Helps with General Manager and Kitchen Manager to facilitate BOH staff meeting as needed prior to shift to cover special needs, events and or issues for the day. Communicates special information and maintains on-going communication with the staff. Provides back up at each station as necessary. Supervises the kitchen operations, food quality and preparation, and staff job performance in the absence of the Chef. Inspects equipment and identify maintenance issues. Prefer current residence is on island JB.0.00.LN
Job Description We know that a Chef?s job isn?t only about the food. It takes skills, dedication, patience, and the right opportunities. We?re looking for Chef Manager who can help us deliver the best customer service and food experiences. Reporting to the General Manager, you?ll take a hands-on approach in focusing on team development, culinary expertise, safety protocol, and client relations. Our Chef Manager will also play a key role in helping us meet budget requirements and execute company-delivered programs. Just like you, we?re passionate about everything we do, and we?ll make sure you have the right growth opportunities to reach the peak of your career. Job Responsibilities Train and manage kitchen personnel and supervise/coordinate all related culinary activities Estimate food consumption and requisition or purchase food Select and develop recipes as well as standardize production recipes to ensure consistent quality Establish presentation technique and quality standards, and plan and price menus Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires 2-3 years of experience in a related position Requires 2-3 years of post-high school education or equivalent experience Culinary degree preferred Requires advanced knowledge of the principles and practices within the food profession Requires experiential knowledge of management of people and/or problems Requires oral, reading and written communication skills Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .
06/24/2026
Full time
Job Description We know that a Chef?s job isn?t only about the food. It takes skills, dedication, patience, and the right opportunities. We?re looking for Chef Manager who can help us deliver the best customer service and food experiences. Reporting to the General Manager, you?ll take a hands-on approach in focusing on team development, culinary expertise, safety protocol, and client relations. Our Chef Manager will also play a key role in helping us meet budget requirements and execute company-delivered programs. Just like you, we?re passionate about everything we do, and we?ll make sure you have the right growth opportunities to reach the peak of your career. Job Responsibilities Train and manage kitchen personnel and supervise/coordinate all related culinary activities Estimate food consumption and requisition or purchase food Select and develop recipes as well as standardize production recipes to ensure consistent quality Establish presentation technique and quality standards, and plan and price menus Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires 2-3 years of experience in a related position Requires 2-3 years of post-high school education or equivalent experience Culinary degree preferred Requires advanced knowledge of the principles and practices within the food profession Requires experiential knowledge of management of people and/or problems Requires oral, reading and written communication skills Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .
Schedule: Full time Availability: Morning, Afternoon, Evening (Includes Weekends). Age Requirement: Must be 18 years or older Location: Midlothian, VA Address: 12501 Stone Village Way Pay: $63,104 - $66,890 / year Job Posting: 06/23/2026 Job Posting End: 07/07/2026 Job ID:R Our Sous Chefs utilize their culinary talents and managerial skills to run the day-to-day operation of the Restaurant Foods kitchen. In this role, you will oversee a team of cooks and passionate employees to ensure we are serving the best and highest quality restaurant foods to our customers. What will I do? Be actively involved in the day-to-day running of the kitchen operation within our elaborate and fascinating Restaurant Foods Department Inspire our customers to prepare products successfully at home by offering meal suggestions and cooking techniques Oversee the Prepared Foods Operation to drive sales, share the company vision with employees and supervise the team to maximize efficiency Ensure products are prepared with consistency, high-quality and are eye-appealing to our customers using Wegmans extensive library of recipes and techniques Create excitement and educate others about new programs at Wegmans Required Experience: Lead Cook work experience, including supervising a team Preferred Experience: Culinary experience cooking different types of cuisines Experience working with a multi-faceted food service facility, including restaurant, hotel, country club, conference center, casino, theme park, etc. At Wegmans, we've always believed we can achieve our goals only if we first fulfill the needs of our people. Putting our people first and offering competitive compensation, comprehensive benefits and a wide range of meaningful perks is just the beginning of what defines a rewarding career at Wegmans. Comprehensive benefits Paid time off (PTO) to help you balance your personal and work life Higher premium pay rates for working overtime, on Sundays, or on a recognized holiday Health care benefits that provide a high level of coverage at a low cost to you Retirement plan with a 401(k) match A generous scholarship program to help employees meet their educational goals LiveWell Employee & Family program to support your emotional, work-life and financial wellness Our employees have put us high on Fortune 100 Best Companies to Work For list every year since it was first produced in 1998. Discover what it means to work for a mission-driven, values-based company where YOU make the difference. Certain eligibility requirements must be satisfied, and offerings may differ based upon area or the company and/or position. + At Wegmans, we've always believed we can achieve our goals only if we first fulfill the needs of our people. Putting our people first and offering competitive compensation, comprehensive benefits and a wide range of meaningful perks is just the beginning of what defines a rewarding career at Wegmans. Comprehensive benefits Paid time off (PTO) to help you balance your personal and work life Higher premium pay rates for working overtime, on Sundays, or on a recognized holiday Health care benefits that provide a high level of coverage at a low cost to you Retirement plan with a 401(k) match A generous scholarship program to help employees meet their educational goals LiveWell Employee & Family program to support your emotional, work-life and financial wellness Our employees have put us high on Fortune 100 Best Companies to Work For list every year since it was first produced in 1998. Discover what it means to work for a mission-driven, values-based company where YOU make the difference. Certain eligibility requirements must be satisfied, and offerings may differ based upon area or the company and/or position.
06/24/2026
Full time
Schedule: Full time Availability: Morning, Afternoon, Evening (Includes Weekends). Age Requirement: Must be 18 years or older Location: Midlothian, VA Address: 12501 Stone Village Way Pay: $63,104 - $66,890 / year Job Posting: 06/23/2026 Job Posting End: 07/07/2026 Job ID:R Our Sous Chefs utilize their culinary talents and managerial skills to run the day-to-day operation of the Restaurant Foods kitchen. In this role, you will oversee a team of cooks and passionate employees to ensure we are serving the best and highest quality restaurant foods to our customers. What will I do? Be actively involved in the day-to-day running of the kitchen operation within our elaborate and fascinating Restaurant Foods Department Inspire our customers to prepare products successfully at home by offering meal suggestions and cooking techniques Oversee the Prepared Foods Operation to drive sales, share the company vision with employees and supervise the team to maximize efficiency Ensure products are prepared with consistency, high-quality and are eye-appealing to our customers using Wegmans extensive library of recipes and techniques Create excitement and educate others about new programs at Wegmans Required Experience: Lead Cook work experience, including supervising a team Preferred Experience: Culinary experience cooking different types of cuisines Experience working with a multi-faceted food service facility, including restaurant, hotel, country club, conference center, casino, theme park, etc. At Wegmans, we've always believed we can achieve our goals only if we first fulfill the needs of our people. Putting our people first and offering competitive compensation, comprehensive benefits and a wide range of meaningful perks is just the beginning of what defines a rewarding career at Wegmans. Comprehensive benefits Paid time off (PTO) to help you balance your personal and work life Higher premium pay rates for working overtime, on Sundays, or on a recognized holiday Health care benefits that provide a high level of coverage at a low cost to you Retirement plan with a 401(k) match A generous scholarship program to help employees meet their educational goals LiveWell Employee & Family program to support your emotional, work-life and financial wellness Our employees have put us high on Fortune 100 Best Companies to Work For list every year since it was first produced in 1998. Discover what it means to work for a mission-driven, values-based company where YOU make the difference. Certain eligibility requirements must be satisfied, and offerings may differ based upon area or the company and/or position. + At Wegmans, we've always believed we can achieve our goals only if we first fulfill the needs of our people. Putting our people first and offering competitive compensation, comprehensive benefits and a wide range of meaningful perks is just the beginning of what defines a rewarding career at Wegmans. Comprehensive benefits Paid time off (PTO) to help you balance your personal and work life Higher premium pay rates for working overtime, on Sundays, or on a recognized holiday Health care benefits that provide a high level of coverage at a low cost to you Retirement plan with a 401(k) match A generous scholarship program to help employees meet their educational goals LiveWell Employee & Family program to support your emotional, work-life and financial wellness Our employees have put us high on Fortune 100 Best Companies to Work For list every year since it was first produced in 1998. Discover what it means to work for a mission-driven, values-based company where YOU make the difference. Certain eligibility requirements must be satisfied, and offerings may differ based upon area or the company and/or position.
Description: Build Exceptional Homes. Build Your Career. $1,000 Sign-On Bonus Full-Time Year-Round Work The Norfolk Companies is looking for an experienced Lead Carpenter to join our growing residential remodeling team. If you're passionate about craftsmanship, enjoy transforming kitchens and living spaces, and want to work for a stable, family-owned company, we'd love to meet you. Why Join Norfolk? $1,000 Sign-On Bonus Full-Time, Year-Round Employment Long-Term Career Growth 401(k) with Company Match Paid Time Off Work with an established company that's been building quality since 1934 Sign-on bonus subject to company eligibility requirements. What You'll Do Lead residential remodeling and kitchen renovation projects Install cabinetry, trim, and finish carpentry with precision Perform framing and structural carpentry as needed Deliver exceptional craftsmanship while working in occupied homes Collaborate with project managers and homeowners to ensure successful project completion Requirements: Carpenter Job requirements: 15+ years of carpentry experience, preferably in residential remodeling Extensive experience with kitchen renovations and cabinet installation Strong framing and finish carpentry skills Experience working in occupied homes is a plus Familiarity with Buildertrend or similar construction management software preferred Ability to lift 50+ lbs. and climb ladders regularly Strong communication skills and English proficiency Valid driver's license, clean driving record, and reliable transportation A dependable team player with exceptional attention to detail and a strong work ethic Why Norfolk? At The Norfolk Companies , we don't just renovate homes-we create spaces families love. As a fourth-generation, family-owned company, we invest in our people by providing steady work, quality projects, and opportunities to grow your career alongside an experienced and supportive team. Ready to Join Our Team? If you're an experienced carpenter looking for a company that values craftsmanship, offers steady work, and rewards your expertise , apply today and take the next step in your career with The Norfolk Companies . PM19 Compensation details: 35-38 Hourly Wage PI0cb1ce5f186d-5222
06/24/2026
Full time
Description: Build Exceptional Homes. Build Your Career. $1,000 Sign-On Bonus Full-Time Year-Round Work The Norfolk Companies is looking for an experienced Lead Carpenter to join our growing residential remodeling team. If you're passionate about craftsmanship, enjoy transforming kitchens and living spaces, and want to work for a stable, family-owned company, we'd love to meet you. Why Join Norfolk? $1,000 Sign-On Bonus Full-Time, Year-Round Employment Long-Term Career Growth 401(k) with Company Match Paid Time Off Work with an established company that's been building quality since 1934 Sign-on bonus subject to company eligibility requirements. What You'll Do Lead residential remodeling and kitchen renovation projects Install cabinetry, trim, and finish carpentry with precision Perform framing and structural carpentry as needed Deliver exceptional craftsmanship while working in occupied homes Collaborate with project managers and homeowners to ensure successful project completion Requirements: Carpenter Job requirements: 15+ years of carpentry experience, preferably in residential remodeling Extensive experience with kitchen renovations and cabinet installation Strong framing and finish carpentry skills Experience working in occupied homes is a plus Familiarity with Buildertrend or similar construction management software preferred Ability to lift 50+ lbs. and climb ladders regularly Strong communication skills and English proficiency Valid driver's license, clean driving record, and reliable transportation A dependable team player with exceptional attention to detail and a strong work ethic Why Norfolk? At The Norfolk Companies , we don't just renovate homes-we create spaces families love. As a fourth-generation, family-owned company, we invest in our people by providing steady work, quality projects, and opportunities to grow your career alongside an experienced and supportive team. Ready to Join Our Team? If you're an experienced carpenter looking for a company that values craftsmanship, offers steady work, and rewards your expertise , apply today and take the next step in your career with The Norfolk Companies . PM19 Compensation details: 35-38 Hourly Wage PI0cb1ce5f186d-5222
Description: Summary: Responsible for receiving and handling the needs of guests, visitors, residents, employees, vendors, and all others as a first point of contact for PVP. Responsible for coordinating the administrative function of PVP services as the first point of contact for most transactions and interactions. Provide regular duties of support to the CEO, Business and Event Coordinator, Community Relations Manager, as well as other departments as needed. Essential Job Duties (not limited to): Manage reception desk weekdays, Monday- Friday 8 am-4:30 pm Provide excellent customer service to residents, families, visitors, and employees. Develop friendships with residents and families. Create a warm and friendly environment for all who enter or contact Park Village Pines. Answer phones and transfer calls to the appropriate department. Serve as a backup problem solver for phone issues Answer in-person questions (directions, resident room #'s, mealtimes, etc.) from residents, families, visitors, and employees. Maintain room and phone lists of all residents. Post a large list in the entryway regularly. Maintain Director, Manager, and department phone lists- email to all department heads when there are updates. Keep the front desk, front conference room, copy room, and kitchen area clean, sanitized, neat, and organized. Perform specific opening and closing tasks each day. Ensure office supplies are in stock and order office supplies as needed (see procedure manual). Deliver administrative staff mail to the copy room. Sort mail for residents and email the Activities team when it's been completed. Email Directors when they have packages that have been delivered. Call in work orders as requested or observed. Responsible for maintenance of or scheduling of office equipment such as copy machine, monitor shredding pick-up needs, and ensure overall office needs run smoothly. Monitor resident sign-in sheets. File a week at a time, print blank copies to keep in the book, and provide a pen. Check pamphlets in the front lobby and fill business cards (all Directors/Managers) daily. Report to the Business Coordinator when the business card box is half full to place a new order. HFA Resident Register- review daily when there has been an admission or discharge. Update forms accordingly. Administrative Support: Assist the CEO with Board of Directors relations, correspondence, and binders; marketing and other assistance as needed (see procedure manual). Assist Business and Events Coordinator with basic clerical aspects of accounting, such as Excel data transfers, the entire Petty Cash process, and Resident Fund Accounts (see procedure manual). Assist Community Relations Manager (CRM) with the ability to give standard explanation of PVP and/or answer questions as asked; serve as first point of contact for potential residents' families before handing off to CRM; be well-versed in providing tours for walk-ins or when necessary to fill in for CRM (see procedure manual). Assist with mail merges for resident and family mailings, accounting, marketing, fund development, community relations, and any other department as needed (see procedure manual). Assist Leadership Team and Management Team as needed. Problem- solve and ask when the answer is unknown. Resident Relations: Direct residents to the proper staff when needed. Ability to de-escalate resident situations when necessary and alert the Resident Care Director. Develop and maintain friendships with residents and families. Requirements: Job Requirements: High School Diploma or equivalent, plus a minimum of one year of administrative experience required. Excellent communication and human relations skills with Residents, Families, Visitors, Employees, and all who enter PVP. Above-average knowledge in MS Word, Excel, PowerPoint, and Outlook. Excellent attention to detail. Ability to problem-solve unique situations. Comfortable with and proficient in multi-tasking between visitors, residents, employees, phones, etc. Ability to manage the overall function of the front reception area. Self-starter Comfortable working with seniors with health issues. Ability to lift a minimum of 25 pounds, bend/twist, sit for extended periods of time, and walk up to 10 minutes at a time. Adhere to all policies and procedures as stated in the employee handbook. PI10e7882af5-
06/24/2026
Full time
Description: Summary: Responsible for receiving and handling the needs of guests, visitors, residents, employees, vendors, and all others as a first point of contact for PVP. Responsible for coordinating the administrative function of PVP services as the first point of contact for most transactions and interactions. Provide regular duties of support to the CEO, Business and Event Coordinator, Community Relations Manager, as well as other departments as needed. Essential Job Duties (not limited to): Manage reception desk weekdays, Monday- Friday 8 am-4:30 pm Provide excellent customer service to residents, families, visitors, and employees. Develop friendships with residents and families. Create a warm and friendly environment for all who enter or contact Park Village Pines. Answer phones and transfer calls to the appropriate department. Serve as a backup problem solver for phone issues Answer in-person questions (directions, resident room #'s, mealtimes, etc.) from residents, families, visitors, and employees. Maintain room and phone lists of all residents. Post a large list in the entryway regularly. Maintain Director, Manager, and department phone lists- email to all department heads when there are updates. Keep the front desk, front conference room, copy room, and kitchen area clean, sanitized, neat, and organized. Perform specific opening and closing tasks each day. Ensure office supplies are in stock and order office supplies as needed (see procedure manual). Deliver administrative staff mail to the copy room. Sort mail for residents and email the Activities team when it's been completed. Email Directors when they have packages that have been delivered. Call in work orders as requested or observed. Responsible for maintenance of or scheduling of office equipment such as copy machine, monitor shredding pick-up needs, and ensure overall office needs run smoothly. Monitor resident sign-in sheets. File a week at a time, print blank copies to keep in the book, and provide a pen. Check pamphlets in the front lobby and fill business cards (all Directors/Managers) daily. Report to the Business Coordinator when the business card box is half full to place a new order. HFA Resident Register- review daily when there has been an admission or discharge. Update forms accordingly. Administrative Support: Assist the CEO with Board of Directors relations, correspondence, and binders; marketing and other assistance as needed (see procedure manual). Assist Business and Events Coordinator with basic clerical aspects of accounting, such as Excel data transfers, the entire Petty Cash process, and Resident Fund Accounts (see procedure manual). Assist Community Relations Manager (CRM) with the ability to give standard explanation of PVP and/or answer questions as asked; serve as first point of contact for potential residents' families before handing off to CRM; be well-versed in providing tours for walk-ins or when necessary to fill in for CRM (see procedure manual). Assist with mail merges for resident and family mailings, accounting, marketing, fund development, community relations, and any other department as needed (see procedure manual). Assist Leadership Team and Management Team as needed. Problem- solve and ask when the answer is unknown. Resident Relations: Direct residents to the proper staff when needed. Ability to de-escalate resident situations when necessary and alert the Resident Care Director. Develop and maintain friendships with residents and families. Requirements: Job Requirements: High School Diploma or equivalent, plus a minimum of one year of administrative experience required. Excellent communication and human relations skills with Residents, Families, Visitors, Employees, and all who enter PVP. Above-average knowledge in MS Word, Excel, PowerPoint, and Outlook. Excellent attention to detail. Ability to problem-solve unique situations. Comfortable with and proficient in multi-tasking between visitors, residents, employees, phones, etc. Ability to manage the overall function of the front reception area. Self-starter Comfortable working with seniors with health issues. Ability to lift a minimum of 25 pounds, bend/twist, sit for extended periods of time, and walk up to 10 minutes at a time. Adhere to all policies and procedures as stated in the employee handbook. PI10e7882af5-
Description: Cook Private School Full Time Position Benefits Eligible Pay Rate: $21 - $22 Bring your culinary talent to a private school community where food does more than fill plates-it fuels students, supports daily life, and creates moments people remember. Brock & Company is seeking a dependable, positive Cook who takes pride in preparing fresh, quality meals in a professional, team-focused kitchen. This full-time, benefits-eligible role offers the chance to work with creative menus, contribute your ideas, and be part of a company that values craftsmanship, consistency, and a healthy work-life balance. Brock & Company, Inc. is the premier provider of contract food management to private and independent schools and corporations throughout the Mid-Atlantic and New England regions. We aim to deliver outstanding quality food services exceeding our clients' expectations every day. With an extensive array of clients, Brock has a formula for success that is simple. We focus on top quality products combined with people who have a passion for food and service. Brock provides a family-owned, corporate supported, financially sound organization that is committed to our clients and associates and is always striving for excellence. As a member of the Brock team, you will experience a work schedule that allows for a quality of life. Our food programs are dynamic, the menus cutting edge and creative. We welcome your input to implement, solve problems, and help drive these programs to success. You can influence the outcome, and we will give you the tools to be successful. Our programs have made significant improvements in the daily work lives of our customers and clients by providing healthy, nutritious menus at all meals. This position will prepare, cook and serve foods determined by the supervisor. Staff will observe all verbal and written instructions regarding menu production, recipe methods, cooking techniques and food presentation. Responsibilities: The production, preparation and cooking of foods to include soups, sauces, salads, entrees, catering and all other items determined by the Chef Manager. Station set - up prior to service with appropriate equipment and food to be determined by the supervisor. Maintain a clean and safe work area via supervisor instruction and applicable health, safety and food handling regulations. Provide customer service in a courteous manner at all times. Essential requirements: Comprehension of both verbal and written food recipes, production orders, cooking instructions and techniques in to preparation of daily menus. Follow all outlined health and safety regulations with regard to equipment use and personal hygiene. Must be able to stand for extended periods of time. Have the ability to move objects approximately 35 lbs. to waist height. Adhere to client and company protocols related to COVID-19 workplace safety and sanitation standards. Positive "can-do" attitude Receive, unpack, unwrap, date, rotate and stow deliveries. This position may be called upon to perform other jobs as determined by the supervisor. Benefits Available for Full-Time Employees Medical, Dental & Vision Paid Time Off 401K Plan with Company Match Life & AD & D Insurance Short & Long-Term Disability Equal Opportunity Employer - M/F/D/V Uniforms and Meals Provided Please respond with resume or letter of intent. PM21 Requirements: Must be able to pass a CORI and SORI to be able to work in school. PM and Weekend Availability Compensation details: 21-22 Hourly Wage PIfe10813e794f-4909
06/24/2026
Full time
Description: Cook Private School Full Time Position Benefits Eligible Pay Rate: $21 - $22 Bring your culinary talent to a private school community where food does more than fill plates-it fuels students, supports daily life, and creates moments people remember. Brock & Company is seeking a dependable, positive Cook who takes pride in preparing fresh, quality meals in a professional, team-focused kitchen. This full-time, benefits-eligible role offers the chance to work with creative menus, contribute your ideas, and be part of a company that values craftsmanship, consistency, and a healthy work-life balance. Brock & Company, Inc. is the premier provider of contract food management to private and independent schools and corporations throughout the Mid-Atlantic and New England regions. We aim to deliver outstanding quality food services exceeding our clients' expectations every day. With an extensive array of clients, Brock has a formula for success that is simple. We focus on top quality products combined with people who have a passion for food and service. Brock provides a family-owned, corporate supported, financially sound organization that is committed to our clients and associates and is always striving for excellence. As a member of the Brock team, you will experience a work schedule that allows for a quality of life. Our food programs are dynamic, the menus cutting edge and creative. We welcome your input to implement, solve problems, and help drive these programs to success. You can influence the outcome, and we will give you the tools to be successful. Our programs have made significant improvements in the daily work lives of our customers and clients by providing healthy, nutritious menus at all meals. This position will prepare, cook and serve foods determined by the supervisor. Staff will observe all verbal and written instructions regarding menu production, recipe methods, cooking techniques and food presentation. Responsibilities: The production, preparation and cooking of foods to include soups, sauces, salads, entrees, catering and all other items determined by the Chef Manager. Station set - up prior to service with appropriate equipment and food to be determined by the supervisor. Maintain a clean and safe work area via supervisor instruction and applicable health, safety and food handling regulations. Provide customer service in a courteous manner at all times. Essential requirements: Comprehension of both verbal and written food recipes, production orders, cooking instructions and techniques in to preparation of daily menus. Follow all outlined health and safety regulations with regard to equipment use and personal hygiene. Must be able to stand for extended periods of time. Have the ability to move objects approximately 35 lbs. to waist height. Adhere to client and company protocols related to COVID-19 workplace safety and sanitation standards. Positive "can-do" attitude Receive, unpack, unwrap, date, rotate and stow deliveries. This position may be called upon to perform other jobs as determined by the supervisor. Benefits Available for Full-Time Employees Medical, Dental & Vision Paid Time Off 401K Plan with Company Match Life & AD & D Insurance Short & Long-Term Disability Equal Opportunity Employer - M/F/D/V Uniforms and Meals Provided Please respond with resume or letter of intent. PM21 Requirements: Must be able to pass a CORI and SORI to be able to work in school. PM and Weekend Availability Compensation details: 21-22 Hourly Wage PIfe10813e794f-4909
Additional Job Info: Additional $1.50/hr. for working 10pm-6am Overview: Do you have great attention-to-detail? Someone who can see allll the moving partz that come together to make a BIG project successful? If so, come join the fun and find success with us as a Kitchen Assistant Manager! Your day-to-day will be BUSY, but super rewarding, because you're in the business of making SHEETZ happen, in the kitchen! While our customers might think their food and drinks just show up , you know better! In this role, you'll work behind- the-scenes to ensure proper staffing, products, customer service, food prep and kitchen execution is in place to make every order PERFECTION! Looking for leadership experience? You'll get it, with the chance to manage the entire food service program, including: inventory, preparation, promotion, production, service AND sales, while also stepping up as a leader of day-to-day operations in the Store Manager's absence. At Sheetz, you'll know your value. We proudly give quarterly employee bonuses based on company performance, competitive salaries, ample PTO and parental leave, 401k matching and employee stock ownership, limitless professional development and growth opportunities, tuition reimbursement, full medical, vision and dental coverage, and snack discounts! Sound good? Here's the deetz: Responsibilities: Back-up the Store Manager by giving your thoughtz on recruitment, selection, training, and performance management of your store work fam Provide input into scheduling Handle customer questions, complaints and concerns timely Keep an eye on work fam compliance with Sheetz policies, procedures and programs Follow-up with responses from customer service shops, QA audits, secret shops and SMG surveys Call the shotz in the kitchen on recipes, proper portioning, and product rotation Create build-to's and follow up on orders and store organization Keep the goodz stocked by managing inventory and identifying waste elimination opportunities Impact cost savings by monitoring waste, expense and variance Oversee food service rollouts Qualifications: Education High School Diploma or GED required. Two-year degree in a business related field preferred. Successful completion of certification testing as needed. Experience One year experience supervising others in a fast food, restaurant, retail or convenience operation preferred. Licenses/Certifications ServeSafe Any other legally required certification Accommodations: Sheetz is committed to the full inclusion of all qualified individuals. Sheetz is committed to considering all applicants regardless of disability who can perform all essential job duties with or without accommodations.
06/24/2026
Full time
Additional Job Info: Additional $1.50/hr. for working 10pm-6am Overview: Do you have great attention-to-detail? Someone who can see allll the moving partz that come together to make a BIG project successful? If so, come join the fun and find success with us as a Kitchen Assistant Manager! Your day-to-day will be BUSY, but super rewarding, because you're in the business of making SHEETZ happen, in the kitchen! While our customers might think their food and drinks just show up , you know better! In this role, you'll work behind- the-scenes to ensure proper staffing, products, customer service, food prep and kitchen execution is in place to make every order PERFECTION! Looking for leadership experience? You'll get it, with the chance to manage the entire food service program, including: inventory, preparation, promotion, production, service AND sales, while also stepping up as a leader of day-to-day operations in the Store Manager's absence. At Sheetz, you'll know your value. We proudly give quarterly employee bonuses based on company performance, competitive salaries, ample PTO and parental leave, 401k matching and employee stock ownership, limitless professional development and growth opportunities, tuition reimbursement, full medical, vision and dental coverage, and snack discounts! Sound good? Here's the deetz: Responsibilities: Back-up the Store Manager by giving your thoughtz on recruitment, selection, training, and performance management of your store work fam Provide input into scheduling Handle customer questions, complaints and concerns timely Keep an eye on work fam compliance with Sheetz policies, procedures and programs Follow-up with responses from customer service shops, QA audits, secret shops and SMG surveys Call the shotz in the kitchen on recipes, proper portioning, and product rotation Create build-to's and follow up on orders and store organization Keep the goodz stocked by managing inventory and identifying waste elimination opportunities Impact cost savings by monitoring waste, expense and variance Oversee food service rollouts Qualifications: Education High School Diploma or GED required. Two-year degree in a business related field preferred. Successful completion of certification testing as needed. Experience One year experience supervising others in a fast food, restaurant, retail or convenience operation preferred. Licenses/Certifications ServeSafe Any other legally required certification Accommodations: Sheetz is committed to the full inclusion of all qualified individuals. Sheetz is committed to considering all applicants regardless of disability who can perform all essential job duties with or without accommodations.
Chef III Department: Kitchen Reports to: Lodge Manager Overtime: Following the completion of 40 hours within the work week Schedule: Able to work 6 weeks on and 2 weeks off DUTIES: Train new hire kitchen staff on the current operational processes and policies. Educate staff on the most up to date food safety and health regulations. Assist in the recruitment efforts through staffing management and interviewing potential candidates. Manage the food inventory/stock process utilizing the FIFO method while keeping in mind budget adherence. Plan menus in conjunction with in-stock food items. Define work schedules and responsibilities for the individual direct reports. Run daily staff meetings. Develop and maintain stock rotation plan utilizing the FIFO method for food products. Maintain ServSafe certification and ensure that during every shift at least one certified member is ServSafe certified. Complete employee quarterly reviews. Prepare various meals and suggest meals that will cater to the unique tastes of the customers. • Ability to communicate effectively; written and orally in English Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.
06/24/2026
Full time
Chef III Department: Kitchen Reports to: Lodge Manager Overtime: Following the completion of 40 hours within the work week Schedule: Able to work 6 weeks on and 2 weeks off DUTIES: Train new hire kitchen staff on the current operational processes and policies. Educate staff on the most up to date food safety and health regulations. Assist in the recruitment efforts through staffing management and interviewing potential candidates. Manage the food inventory/stock process utilizing the FIFO method while keeping in mind budget adherence. Plan menus in conjunction with in-stock food items. Define work schedules and responsibilities for the individual direct reports. Run daily staff meetings. Develop and maintain stock rotation plan utilizing the FIFO method for food products. Maintain ServSafe certification and ensure that during every shift at least one certified member is ServSafe certified. Complete employee quarterly reviews. Prepare various meals and suggest meals that will cater to the unique tastes of the customers. • Ability to communicate effectively; written and orally in English Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.
Description: We are seeking a reliable, energetic, and hospitality-driven Key Holder / Bartender to join our restaurant team. This role combines front-of-house leadership responsibilities with exceptional bartending and guest service. The ideal candidate is experienced in restaurant operations, thrives in a fast-paced environment, and can confidently open or close the restaurant while delivering outstanding guest experiences. Duties/Responsibilities: Key Holder Duties Open and/or close the restaurant according to company procedures Ensure the restaurant is clean, organized, and fully operational at the start and end of shifts Handle cash management, drawer counts, deposits, and end-of-day reporting Maintain security of the premises, including locking/unlocking doors and setting alarms Support managers with daily operations and staff supervision Assist with inventory counts, ordering, and stocking supplies Ensure compliance with health, safety, and alcohol service regulations Address guest concerns professionally and escalate issues when necessary Bartender Duties Prepare and serve alcoholic and non-alcoholic beverages to guests Provide friendly, attentive, and knowledgeable customer service Maintain a clean, organized, and fully stocked bar area Verify guest age and monitor alcohol consumption responsibly Process guest orders accurately using the POS system Collaborate with servers and kitchen staff to ensure smooth service Create a welcoming atmosphere and build rapport with guests Follow all recipes, portion controls, and presentation standards Requirements: Required Skills/Abilities: Previous bartending experience required Prior restaurant leadership or key holder experience preferred Strong communication and customer service skills Ability to multitask and remain calm under pressure Knowledge of cocktails, beer, wine, and responsible alcohol service Experience handling cash and POS systems Availability to work evenings, weekends, and holidays Must meet local/state age requirements for alcohol service Knowledge: Extensive knowledge of various alcoholic and non-alcoholic beverages, including cocktails, spirits, beers, and wines. Familiarity with current industry trends and mixology techniques. Customer Service Skills: Excellent interpersonal skills with the ability to provide exceptional customer service. Strong communication and problem-solving abilities. Attention to Detail: Meticulous attention to detail, ensuring accurate and precise execution of drink recipes and presentation. Multitasking: Ability to handle multiple tasks and prioritize effectively in a fast-paced environment. Team Player: Demonstrated ability to work collaboratively with a diverse team and support fellow team members. Must be able to work flexible hours, including evening, weekends, and holidays. Must have a valid Food Handlers Certification Must have an Alcohol Service Licensing or certification. Ability to learn cash register software used by bar or restaurant POS - Aloha, Hot Schedule, Paylocity Education and Experience: Must be at least twenty-one years old. Experience: Minimum 1 year of bartending experience in a high-volume restaurant or bar setting. Physical Requirements: Prolonged periods standing and preparing drinks. Ability to complete orders quickly and accurately. Frequent bending, reaching, and carrying trays or supplies Must be able to lift at least 15 pounds. Benefits & Perks: Accrual up to 40 hours of PTO Dining Discounts - 50% off your meal at any Cold Beers & Cheeseburgers and 25% off your meal at any Bourbon & Bones Corporate Shoe Program through Shoes for Crews and Skechers Competitive Pay Flexible Scheduling 401(k) Full - Time employees are eligible for the following additional benefits: Medical & Prescription Dental & Vision Health Saving Account (HSA) Wellness Program Discount Pet Care Plan Compensation details: 15-15 Hourly Wage PIc24517d9e5-
06/24/2026
Full time
Description: We are seeking a reliable, energetic, and hospitality-driven Key Holder / Bartender to join our restaurant team. This role combines front-of-house leadership responsibilities with exceptional bartending and guest service. The ideal candidate is experienced in restaurant operations, thrives in a fast-paced environment, and can confidently open or close the restaurant while delivering outstanding guest experiences. Duties/Responsibilities: Key Holder Duties Open and/or close the restaurant according to company procedures Ensure the restaurant is clean, organized, and fully operational at the start and end of shifts Handle cash management, drawer counts, deposits, and end-of-day reporting Maintain security of the premises, including locking/unlocking doors and setting alarms Support managers with daily operations and staff supervision Assist with inventory counts, ordering, and stocking supplies Ensure compliance with health, safety, and alcohol service regulations Address guest concerns professionally and escalate issues when necessary Bartender Duties Prepare and serve alcoholic and non-alcoholic beverages to guests Provide friendly, attentive, and knowledgeable customer service Maintain a clean, organized, and fully stocked bar area Verify guest age and monitor alcohol consumption responsibly Process guest orders accurately using the POS system Collaborate with servers and kitchen staff to ensure smooth service Create a welcoming atmosphere and build rapport with guests Follow all recipes, portion controls, and presentation standards Requirements: Required Skills/Abilities: Previous bartending experience required Prior restaurant leadership or key holder experience preferred Strong communication and customer service skills Ability to multitask and remain calm under pressure Knowledge of cocktails, beer, wine, and responsible alcohol service Experience handling cash and POS systems Availability to work evenings, weekends, and holidays Must meet local/state age requirements for alcohol service Knowledge: Extensive knowledge of various alcoholic and non-alcoholic beverages, including cocktails, spirits, beers, and wines. Familiarity with current industry trends and mixology techniques. Customer Service Skills: Excellent interpersonal skills with the ability to provide exceptional customer service. Strong communication and problem-solving abilities. Attention to Detail: Meticulous attention to detail, ensuring accurate and precise execution of drink recipes and presentation. Multitasking: Ability to handle multiple tasks and prioritize effectively in a fast-paced environment. Team Player: Demonstrated ability to work collaboratively with a diverse team and support fellow team members. Must be able to work flexible hours, including evening, weekends, and holidays. Must have a valid Food Handlers Certification Must have an Alcohol Service Licensing or certification. Ability to learn cash register software used by bar or restaurant POS - Aloha, Hot Schedule, Paylocity Education and Experience: Must be at least twenty-one years old. Experience: Minimum 1 year of bartending experience in a high-volume restaurant or bar setting. Physical Requirements: Prolonged periods standing and preparing drinks. Ability to complete orders quickly and accurately. Frequent bending, reaching, and carrying trays or supplies Must be able to lift at least 15 pounds. Benefits & Perks: Accrual up to 40 hours of PTO Dining Discounts - 50% off your meal at any Cold Beers & Cheeseburgers and 25% off your meal at any Bourbon & Bones Corporate Shoe Program through Shoes for Crews and Skechers Competitive Pay Flexible Scheduling 401(k) Full - Time employees are eligible for the following additional benefits: Medical & Prescription Dental & Vision Health Saving Account (HSA) Wellness Program Discount Pet Care Plan Compensation details: 15-15 Hourly Wage PIc24517d9e5-
Description: General Summary : Assists Kitchen Manager in preparing food by performing the following duties: Essential Duties & Responsibilities: Responsible for the efficient flow of food in the kitchen while maintaining levels of food safety and sanitation to Rib Crib standards. Washes, peels, cuts and prepares vegetables and side items. Cleans, cuts, prepares and smokes meats and poultry. Knows how to correctly measure food weights and portion sizes. Carries pans, containers, and trays of food to and from work stations, smokers and refrigerators. Cleans work areas, equipment, and utensils, segregates and removes garbage at shift change or when necessary, and steam cleans or hoses garbage containers. Knowledgeable in the use of cleaning products and how to use them safely according to instructions. Observes safety procedures with regards to the use of kitchen supplies and equipment both correctly and safely throughout the shift. Demonstrates a willingness to assume any responsibility or perform any task ("shift to assist") regardless of nature to demonstrate that teamwork is part of the operating culture. All other duties as assigned. Requirements: Required Knowledge, Skills, & Abilities : Capable of reading kitchen prep books and manuals as required to prepare food recipes. Ability to handle multiple tasks at once. Proficient use of restaurant equipment including but not limited to such things as convection ovens, grills, fryers, smokers, steam tables, microwaves, etc. Education & Experience : Six months previous job-related experience as determined by management. Certifications/Licenses: Food Handler's Permit where applicable. Physical & Mental Requirements: • Position requires the employee to perform most of the work from a standing position for long periods of time frequently walking, pushing, pulling, lifting, cutting, carrying, kneeling, or stooping. • Work may occasionally involve periods of lifting up to 30 pounds with occasional lifting not to exceed 80 pounds. Compensation details: 13-15 Hourly Wage PIf09eb86456b2-2885
06/23/2026
Full time
Description: General Summary : Assists Kitchen Manager in preparing food by performing the following duties: Essential Duties & Responsibilities: Responsible for the efficient flow of food in the kitchen while maintaining levels of food safety and sanitation to Rib Crib standards. Washes, peels, cuts and prepares vegetables and side items. Cleans, cuts, prepares and smokes meats and poultry. Knows how to correctly measure food weights and portion sizes. Carries pans, containers, and trays of food to and from work stations, smokers and refrigerators. Cleans work areas, equipment, and utensils, segregates and removes garbage at shift change or when necessary, and steam cleans or hoses garbage containers. Knowledgeable in the use of cleaning products and how to use them safely according to instructions. Observes safety procedures with regards to the use of kitchen supplies and equipment both correctly and safely throughout the shift. Demonstrates a willingness to assume any responsibility or perform any task ("shift to assist") regardless of nature to demonstrate that teamwork is part of the operating culture. All other duties as assigned. Requirements: Required Knowledge, Skills, & Abilities : Capable of reading kitchen prep books and manuals as required to prepare food recipes. Ability to handle multiple tasks at once. Proficient use of restaurant equipment including but not limited to such things as convection ovens, grills, fryers, smokers, steam tables, microwaves, etc. Education & Experience : Six months previous job-related experience as determined by management. Certifications/Licenses: Food Handler's Permit where applicable. Physical & Mental Requirements: • Position requires the employee to perform most of the work from a standing position for long periods of time frequently walking, pushing, pulling, lifting, cutting, carrying, kneeling, or stooping. • Work may occasionally involve periods of lifting up to 30 pounds with occasional lifting not to exceed 80 pounds. Compensation details: 13-15 Hourly Wage PIf09eb86456b2-2885
