194 jobs found

Taco Bell - Westmoreland, TN is looking for a full time or part time Store Supervisor for our location in Westmoreland, TN. As a Store Manager, you will assist the General Manager in managing the operations and staff on a day to day basis, including the execution of all company policies, procedures, programs and systems. The store supervisor also ensures compliance with all Federal, State and local laws and ethical business practices. You will be actively involved in the selection, orientation and training of crew members at Taco Bell - Westmoreland, TN. Qualified Store Supervisor candidates will have previous experience in restaurants or managing teams. You should love working with people and be a team leader. This role is full time or part time. We are hiring immediately, so submit your application today!

Taco Bell - Westmoreland, TN is currently hiring a full time or part time Restaurant Supervisor for our Westmoreland, TN location. A Restaurant Supervisor should not only supervise their team but lead it to acheive their goals. A Restaurant Supervisor will assist in the planning and management at Taco Bell - Westmoreland, TN in order to achieve customer satisfaction, quality service, compliance with store policies all while meeting and/or exceeding financial goals. Applicants for this role should have effective verbal and written communication skills. Restaurant Supervisor responsibilities -Monitor team members to follow all service standards. -Supervise service of guests, being watchful of signals from guests in need of service. -Assist manager to establish and monitor sidework duty completion. -Read daily communication sheets from previous shift and prepare one for the following shift. -Check restaurant for cleanliness and set up. Check tables for cleanliness and proper set up. -Communicate both verbally and in writing to provide clear direction to staff. -Comply with attendance rules and be available to work on a regular basis. -Perform any other job related duties as assigned. Thanks for your interest in this role. We hope to meet you soon. Taco Bell - Westmoreland, TN is hiring immediately, so please apply today!

Join the team at Hershey Lodge, an award-winning resort best known for being warm, welcoming, and distinctly Hershey. Offering 665 guest rooms and 100,000 square feet of function space, Hershey Lodge provides convenience and comfort for families and guests of all ages. We hope you'll enjoy the sweet hospitality and iconic chocolate details around every corner. This position is responsible for culinary operations including food quality and team development at The Hershey Lodge. The Chef de Cuisine will work with a culinary team of 6 to 8 and report directly to the Executive Sous Chef, Hershey Lodge. As a Full-Time Team Member, you will enjoy sweet perks like FREE admission to Hersheypark, discounts, and more as soon as you receive your Employee ID! Your total compensation consists not only of the wage that you are paid, but also includes Medical, Dental, and Vision coverage beginning the first day of the next month after you begin working, 401K Contribution, paid time off, and so much more! Job Duties (Duties marked with an asterisk are essential functions of this job): Demonstrate and reinforce compliance with food handling and sanitation standards to FDA Food Code and State of Pennsylvania standards. Ensure well executed food preparation, sanitation, and safety standards in the kitchens. Challenge and train the culinary team for development and advancement. Provide regular coaching and performance reviews for employee development. Use hands-on training to further develop culinary team members of all levels including cooks, interns, apprentices and stewarding team members. Participate in the interviewing, training, scheduling, and motivating culinary staff. Collaborate with stewarding managers and employees to ensure safe, clean and sanitary standards are maintained. Evaluate, plan and facilitate employee engagement with ongoing communication and utilizing the engagement survey. Develop menus in collaboration with the Executive Sous Chef and Executive Chef utilizing input from the culinary and food and beverage teams. Menus will be consistent with the restaurant's identity and price point. Maintain up to date recipes and plate presentation sheets for training and consistency. Coordinate all aspects of guest dietary needs for safe preparation of meals. Requisition supplies and partner with the purchasing team to ensure quality product is on hand. Maintain up-to-date costing, appropriate food inventory levels, and processes to support the budgeted food cost targets. Manage labor costs to budget through effective scheduling and daily management of labor. Perform other duties as assigned Qualifications: Minimum of 5 years of related experience. Minimum of 2 years supervisory experience. 18 Years of age or older, Experience in high-volume a la carte and banquet operations Completion of high school or GED Associate's degree - Culinary Arts Post-Employment - ServSafe Certificate Job Demands: While performing the duties of this job, the employee is required to: Climbing Ladders Occasional ( Reaching Forward Frequent (34-66%) Climbing Stairs Frequent (34-66%) (ft maximum height) Lifting Frequent (34-66%) (50lbs maximum weight) Reaching Overhead Frequent (34-66%) Finger Dexterity Constant (>67%) Hand/Eye Coordination Constant (>67%) Stooping Frequent (34-66%) Bending Frequent (34-66%) Sitting Occasional ( Standing Constant (>67%) Walking Frequent (34-66%) This job requires the visual ability to perform detailed work at close distances (computer screens, accounting ledgers, using measurement devices). This job regularly requires verbal communication of detailed information to others either by phone or in person. Must be able to speak and read the English language. Substantial movements (motions) of the wrists, hands, and/or fingers (Repetitive motion). The position is subject to atmospheric conditions. One or more of the following conditions that affect the respiratory system or the skin: fumes, odors, dust, mists, gasses, or poor ventilation. The position is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above ambient noise level. The position is subject to extreme heat. Temperatures above 100 for periods of more than one hour. Consideration should be given to the effect of other environmental conditions, such as wind and humidity. Schedule will vary according to operating needs, but will include early mornings, late evenings, weekends and holidays. Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. Hershey Entertainment and Resorts is an Equal Opportunity Employer. Equal Opportunity Employer 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.

Join the team at Hershey Lodge, an award-winning resort best known for being warm, welcoming, and distinctly Hershey. Offering 665 guest rooms and 100,000 square feet of function space, Hershey Lodge provides convenience and comfort for families and guests of all ages. We hope you'll enjoy the sweet hospitality and iconic chocolate details around every corner. This position is responsible for culinary operations including food quality and team development at The Hershey Lodge. The Chef de Cuisine will work with a culinary team of 6 to 8 and report directly to the Executive Sous Chef, Hershey Lodge. As a Full-Time Team Member, you will enjoy sweet perks like FREE admission to Hersheypark, discounts, and more as soon as you receive your Employee ID! Your total compensation consists not only of the wage that you are paid, but also includes Medical, Dental, and Vision coverage beginning the first day of the next month after you begin working, 401K Contribution, paid time off, and so much more! Job Duties (Duties marked with an asterisk are essential functions of this job): Demonstrate and reinforce compliance with food handling and sanitation standards to FDA Food Code and State of Pennsylvania standards. Ensure well executed food preparation, sanitation, and safety standards in the kitchens. Challenge and train the culinary team for development and advancement. Provide regular coaching and performance reviews for employee development. Use hands-on training to further develop culinary team members of all levels including cooks, interns, apprentices and stewarding team members. Participate in the interviewing, training, scheduling, and motivating culinary staff. Collaborate with stewarding managers and employees to ensure safe, clean and sanitary standards are maintained. Evaluate, plan and facilitate employee engagement with ongoing communication and utilizing the engagement survey. Develop menus in collaboration with the Executive Sous Chef and Executive Chef utilizing input from the culinary and food and beverage teams. Menus will be consistent with the restaurant's identity and price point. Maintain up to date recipes and plate presentation sheets for training and consistency. Coordinate all aspects of guest dietary needs for safe preparation of meals. Requisition supplies and partner with the purchasing team to ensure quality product is on hand. Maintain up-to-date costing, appropriate food inventory levels, and processes to support the budgeted food cost targets. Manage labor costs to budget through effective scheduling and daily management of labor. Perform other duties as assigned Qualifications: Minimum of 5 years of related experience. Minimum of 2 years supervisory experience. 18 Years of age or older, Experience in high-volume a la carte and banquet operations Completion of high school or GED Associate's degree - Culinary Arts Post-Employment - ServSafe Certificate Job Demands: While performing the duties of this job, the employee is required to: Climbing Ladders Occasional ( Reaching Forward Frequent (34-66%) Climbing Stairs Frequent (34-66%) (ft maximum height) Lifting Frequent (34-66%) (50lbs maximum weight) Reaching Overhead Frequent (34-66%) Finger Dexterity Constant (>67%) Hand/Eye Coordination Constant (>67%) Stooping Frequent (34-66%) Bending Frequent (34-66%) Sitting Occasional ( Standing Constant (>67%) Walking Frequent (34-66%) This job requires the visual ability to perform detailed work at close distances (computer screens, accounting ledgers, using measurement devices). This job regularly requires verbal communication of detailed information to others either by phone or in person. Must be able to speak and read the English language. Substantial movements (motions) of the wrists, hands, and/or fingers (Repetitive motion). The position is subject to atmospheric conditions. One or more of the following conditions that affect the respiratory system or the skin: fumes, odors, dust, mists, gasses, or poor ventilation. The position is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above ambient noise level. The position is subject to extreme heat. Temperatures above 100 for periods of more than one hour. Consideration should be given to the effect of other environmental conditions, such as wind and humidity. Schedule will vary according to operating needs, but will include early mornings, late evenings, weekends and holidays. Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. Hershey Entertainment and Resorts is an Equal Opportunity Employer. Equal Opportunity Employer 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.

Join the team at The Hotel Hershey, a luxury resort best known for its refined elegance, signature services, and abundant amenities. The Hotel Hershey is situated high atop the town of Hershey and has 326 guest rooms, including 19 Villas with 98 luxury sleeping rooms, as well as 25,000 square feet of meeting and function space. The 1930's hotel is a Historic Hotel of America and a AAA Four-Diamond Award winner. The Banquets Chef de Cuisine is responsible for food quality and presentation within the banquet (primary) and restaurant (secondary) facilities at The Hotel Hershey. This position will primarily work within the Banquet Operations of the culinary team and may be exposed to cross-functional experiences overseeing any of our three full-service restaurants within the Hotel Hershey. As a Full-Time Team Member, you will enjoy sweet perks like FREE admission to Hersheypark, discounts, and more as soon as you receive your Employee ID! Your total compensation consists not only of the wage that you are paid, but also includes Medical, Dental, and Vision coverage beginning the first day of the next month after you begin working, 401K Contribution, paid time off, and so much more! Job Duties (Items marked with an asterisk are essential functions of this position): Train kitchen staff regarding food preparation, presentation, sanitation, and safety practices. Order supplies and take inventory of food items in order to maintain adequate supply levels at all times. Verify that supplies are received in the correct amounts and that they are stored correctly. Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas. Maintain equipment in good working order and submit regular service and repair requests. Organize, schedule, and direct the work of kitchen staff to ensure that all kitchen functions are carried out accurately, efficiently, and safely. Work on the line during service and assist as needed. Develop menus for the catering guide and custom menus as requested. Maintain updated specifications and recipes. Supervise and lead banquet culinary staff. Hire, train, and evaluate staff to meet expectations and for professional development. Attend management meetings regarding banquets and events to discuss planning and execution and communicate updates to all production areas. Monitor safety and sanitary practices and ensure adherence at all times for the safety of guests and employees. Demonstrate and enforce proper food handling, preparation, and storage methods at all times. Maintain equipment in good working order and submit regular service repair requests. Coordinate food orders, direct supplies, small wares, and other needed orders to ensure no disruption to our business and guest experience. Perform other duties as assigned. Qualifications: 18 years of age or older. Minimum of 5 years of related experience. Industry Experience - Food & Beverage, Hospitality/Tourism Minimum of 2 years supervisory experience. Must have a valid Driver's License Post-Employment - ServSafe Manager Certification Associate's degree - Culinary Arts or Certificate of Completion - Culinary Arts highly preferred Relevant work experience can be substituted for education - 3 years Knowledge, Skills, and Abilities: Strong communication and interpersonal skills. Proficient in working with details on a daily basis for prolonged periods of time. Proven experience in weekly forecasting of production schedules, ordering, organizing, and executing multiple large banquets and off-site events simultaneously for a high-volume hotel, club, or catering company. Demonstrated leadership skills in order to provide coaching and counseling to team members. Able to utilize computer systems. Ability to create alignment, unified thinking, and common purpose among team members. Proven experience in menu development for fine dining, wine tasting, buffet, action stations, breakfasts, lunches, dinners, and hors d'oeuvres receptions. Job Demands: While performing the duties of this job, the employee is required to: Reaching Forward Frequent (34-66%) Climbing Stairs Frequent (34-66%) (ft maximum height) Lifting Occasional ( Reaching Overhead Frequent (34-66%) Finger Dexterity Constant (>67%) Hand/Eye Coordination Constant (>67%) Stooping Occasional ( Bending Frequent (34-66%) Sitting Occasional ( Standing Frequent (34-66%) Walking Frequent (34-66%) This job requires a good sense of vision (either corrected or uncorrected). Visual ability to operate moving equipment such as a car, truck, golf carts, etc. This job requires the visual ability to view work at distances of approximately 5 feet (operation and adjustment of machinery). This job requires the visual ability to perform detailed work at close distances (computer screens, accounting ledgers, using measurement devices). This job regularly requires verbal communication of detailed information to others either by phone or in person. Substantial movements (motions) of the wrists, hands, and/or fingers (Repetitive motion). The position is subject to atmospheric conditions. One or more of the following conditions that affect the respiratory system of the skin: fumes, odors, dust, mists, gases, or poor ventilation. The position is subject to hazards. Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals. The position is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above ambient noise level. The position is subject to environmental conditions. Protection from weather conditions but not necessarily from temperature changes. Must be able to work a schedule based on the operational needs of the restaurant, which will include mornings, evenings, weekends, and holidays. Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. Hershey Entertainment & Resorts is an Equal Opportunity Employer. Equal Opportunity Employer 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.

Join the team at The Hotel Hershey, a luxury resort best known for its refined elegance, signature services, and abundant amenities. The Hotel Hershey is situated high atop the town of Hershey and has 326 guest rooms, including 19 Villas with 98 luxury sleeping rooms, as well as 25,000 square feet of meeting and function space. The 1930's hotel is a Historic Hotel of America and a AAA Four-Diamond Award winner. The Banquets Chef de Cuisine is responsible for food quality and presentation within the banquet (primary) and restaurant (secondary) facilities at The Hotel Hershey. This position will primarily work within the Banquet Operations of the culinary team and may be exposed to cross-functional experiences overseeing any of our three full-service restaurants within the Hotel Hershey. As a Full-Time Team Member, you will enjoy sweet perks like FREE admission to Hersheypark, discounts, and more as soon as you receive your Employee ID! Your total compensation consists not only of the wage that you are paid, but also includes Medical, Dental, and Vision coverage beginning the first day of the next month after you begin working, 401K Contribution, paid time off, and so much more! Job Duties (Items marked with an asterisk are essential functions of this position): Train kitchen staff regarding food preparation, presentation, sanitation, and safety practices. Order supplies and take inventory of food items in order to maintain adequate supply levels at all times. Verify that supplies are received in the correct amounts and that they are stored correctly. Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas. Maintain equipment in good working order and submit regular service and repair requests. Organize, schedule, and direct the work of kitchen staff to ensure that all kitchen functions are carried out accurately, efficiently, and safely. Work on the line during service and assist as needed. Develop menus for the catering guide and custom menus as requested. Maintain updated specifications and recipes. Supervise and lead banquet culinary staff. Hire, train, and evaluate staff to meet expectations and for professional development. Attend management meetings regarding banquets and events to discuss planning and execution and communicate updates to all production areas. Monitor safety and sanitary practices and ensure adherence at all times for the safety of guests and employees. Demonstrate and enforce proper food handling, preparation, and storage methods at all times. Maintain equipment in good working order and submit regular service repair requests. Coordinate food orders, direct supplies, small wares, and other needed orders to ensure no disruption to our business and guest experience. Perform other duties as assigned. Qualifications: 18 years of age or older. Minimum of 5 years of related experience. Industry Experience - Food & Beverage, Hospitality/Tourism Minimum of 2 years supervisory experience. Must have a valid Driver's License Post-Employment - ServSafe Manager Certification Associate's degree - Culinary Arts or Certificate of Completion - Culinary Arts highly preferred Relevant work experience can be substituted for education - 3 years Knowledge, Skills, and Abilities: Strong communication and interpersonal skills. Proficient in working with details on a daily basis for prolonged periods of time. Proven experience in weekly forecasting of production schedules, ordering, organizing, and executing multiple large banquets and off-site events simultaneously for a high-volume hotel, club, or catering company. Demonstrated leadership skills in order to provide coaching and counseling to team members. Able to utilize computer systems. Ability to create alignment, unified thinking, and common purpose among team members. Proven experience in menu development for fine dining, wine tasting, buffet, action stations, breakfasts, lunches, dinners, and hors d'oeuvres receptions. Job Demands: While performing the duties of this job, the employee is required to: Reaching Forward Frequent (34-66%) Climbing Stairs Frequent (34-66%) (ft maximum height) Lifting Occasional ( Reaching Overhead Frequent (34-66%) Finger Dexterity Constant (>67%) Hand/Eye Coordination Constant (>67%) Stooping Occasional ( Bending Frequent (34-66%) Sitting Occasional ( Standing Frequent (34-66%) Walking Frequent (34-66%) This job requires a good sense of vision (either corrected or uncorrected). Visual ability to operate moving equipment such as a car, truck, golf carts, etc. This job requires the visual ability to view work at distances of approximately 5 feet (operation and adjustment of machinery). This job requires the visual ability to perform detailed work at close distances (computer screens, accounting ledgers, using measurement devices). This job regularly requires verbal communication of detailed information to others either by phone or in person. Substantial movements (motions) of the wrists, hands, and/or fingers (Repetitive motion). The position is subject to atmospheric conditions. One or more of the following conditions that affect the respiratory system of the skin: fumes, odors, dust, mists, gases, or poor ventilation. The position is subject to hazards. Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals. The position is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above ambient noise level. The position is subject to environmental conditions. Protection from weather conditions but not necessarily from temperature changes. Must be able to work a schedule based on the operational needs of the restaurant, which will include mornings, evenings, weekends, and holidays. Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. Hershey Entertainment & Resorts is an Equal Opportunity Employer. Equal Opportunity Employer 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.

Join the team at Hershey Lodge, an award-winning resort best known for being warm, welcoming, and distinctly Hershey. Offering 665 guest rooms and 100,000 square feet of function space, Hershey Lodge provides convenience and comfort for families and guests of all ages. We hope you'll enjoy the sweet hospitality and iconic chocolate details around every corner. This position is responsible for culinary operations including food quality and team development at The Hershey Lodge. The Chef de Cuisine will work with a culinary team of 6 to 8 and report directly to the Executive Sous Chef, Hershey Lodge. As a Full-Time Team Member, you will enjoy sweet perks like FREE admission to Hersheypark, discounts, and more as soon as you receive your Employee ID! Your total compensation consists not only of the wage that you are paid, but also includes Medical, Dental, and Vision coverage beginning the first day of the next month after you begin working, 401K Contribution, paid time off, and so much more! Job Duties (Duties marked with an asterisk are essential functions of this job): Demonstrate and reinforce compliance with food handling and sanitation standards to FDA Food Code and State of Pennsylvania standards. Ensure well executed food preparation, sanitation, and safety standards in the kitchens. Challenge and train the culinary team for development and advancement. Provide regular coaching and performance reviews for employee development. Use hands-on training to further develop culinary team members of all levels including cooks, interns, apprentices and stewarding team members. Participate in the interviewing, training, scheduling, and motivating culinary staff. Collaborate with stewarding managers and employees to ensure safe, clean and sanitary standards are maintained. Evaluate, plan and facilitate employee engagement with ongoing communication and utilizing the engagement survey. Develop menus in collaboration with the Executive Sous Chef and Executive Chef utilizing input from the culinary and food and beverage teams. Menus will be consistent with the restaurant's identity and price point. Maintain up to date recipes and plate presentation sheets for training and consistency. Coordinate all aspects of guest dietary needs for safe preparation of meals. Requisition supplies and partner with the purchasing team to ensure quality product is on hand. Maintain up-to-date costing, appropriate food inventory levels, and processes to support the budgeted food cost targets. Manage labor costs to budget through effective scheduling and daily management of labor. Perform other duties as assigned Qualifications: Minimum of 5 years of related experience. Minimum of 2 years supervisory experience. 18 Years of age or older, Experience in high-volume a la carte and banquet operations Completion of high school or GED Associate's degree - Culinary Arts Post-Employment - ServSafe Certificate Job Demands: While performing the duties of this job, the employee is required to: Climbing Ladders Occasional ( Reaching Forward Frequent (34-66%) Climbing Stairs Frequent (34-66%) (ft maximum height) Lifting Frequent (34-66%) (50lbs maximum weight) Reaching Overhead Frequent (34-66%) Finger Dexterity Constant (>67%) Hand/Eye Coordination Constant (>67%) Stooping Frequent (34-66%) Bending Frequent (34-66%) Sitting Occasional ( Standing Constant (>67%) Walking Frequent (34-66%) This job requires the visual ability to perform detailed work at close distances (computer screens, accounting ledgers, using measurement devices). This job regularly requires verbal communication of detailed information to others either by phone or in person. Must be able to speak and read the English language. Substantial movements (motions) of the wrists, hands, and/or fingers (Repetitive motion). The position is subject to atmospheric conditions. One or more of the following conditions that affect the respiratory system or the skin: fumes, odors, dust, mists, gasses, or poor ventilation. The position is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above ambient noise level. The position is subject to extreme heat. Temperatures above 100 for periods of more than one hour. Consideration should be given to the effect of other environmental conditions, such as wind and humidity. Schedule will vary according to operating needs, but will include early mornings, late evenings, weekends and holidays. Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. Hershey Entertainment and Resorts is an Equal Opportunity Employer. Equal Opportunity Employer 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.

Join the team at Hershey Lodge, an award-winning resort best known for being warm, welcoming, and distinctly Hershey. Offering 665 guest rooms and 100,000 square feet of function space, Hershey Lodge provides convenience and comfort for families and guests of all ages. We hope you'll enjoy the sweet hospitality and iconic chocolate details around every corner. This position is responsible for culinary operations including food quality and team development at The Hershey Lodge. The Chef de Cuisine will work with a culinary team of 6 to 8 and report directly to the Executive Sous Chef, Hershey Lodge. As a Full-Time Team Member, you will enjoy sweet perks like FREE admission to Hersheypark, discounts, and more as soon as you receive your Employee ID! Your total compensation consists not only of the wage that you are paid, but also includes Medical, Dental, and Vision coverage beginning the first day of the next month after you begin working, 401K Contribution, paid time off, and so much more! Job Duties (Duties marked with an asterisk are essential functions of this job): Demonstrate and reinforce compliance with food handling and sanitation standards to FDA Food Code and State of Pennsylvania standards. Ensure well executed food preparation, sanitation, and safety standards in the kitchens. Challenge and train the culinary team for development and advancement. Provide regular coaching and performance reviews for employee development. Use hands-on training to further develop culinary team members of all levels including cooks, interns, apprentices and stewarding team members. Participate in the interviewing, training, scheduling, and motivating culinary staff. Collaborate with stewarding managers and employees to ensure safe, clean and sanitary standards are maintained. Evaluate, plan and facilitate employee engagement with ongoing communication and utilizing the engagement survey. Develop menus in collaboration with the Executive Sous Chef and Executive Chef utilizing input from the culinary and food and beverage teams. Menus will be consistent with the restaurant's identity and price point. Maintain up to date recipes and plate presentation sheets for training and consistency. Coordinate all aspects of guest dietary needs for safe preparation of meals. Requisition supplies and partner with the purchasing team to ensure quality product is on hand. Maintain up-to-date costing, appropriate food inventory levels, and processes to support the budgeted food cost targets. Manage labor costs to budget through effective scheduling and daily management of labor. Perform other duties as assigned Qualifications: Minimum of 5 years of related experience. Minimum of 2 years supervisory experience. 18 Years of age or older, Experience in high-volume a la carte and banquet operations Completion of high school or GED Associate's degree - Culinary Arts Post-Employment - ServSafe Certificate Job Demands: While performing the duties of this job, the employee is required to: Climbing Ladders Occasional ( Reaching Forward Frequent (34-66%) Climbing Stairs Frequent (34-66%) (ft maximum height) Lifting Frequent (34-66%) (50lbs maximum weight) Reaching Overhead Frequent (34-66%) Finger Dexterity Constant (>67%) Hand/Eye Coordination Constant (>67%) Stooping Frequent (34-66%) Bending Frequent (34-66%) Sitting Occasional ( Standing Constant (>67%) Walking Frequent (34-66%) This job requires the visual ability to perform detailed work at close distances (computer screens, accounting ledgers, using measurement devices). This job regularly requires verbal communication of detailed information to others either by phone or in person. Must be able to speak and read the English language. Substantial movements (motions) of the wrists, hands, and/or fingers (Repetitive motion). The position is subject to atmospheric conditions. One or more of the following conditions that affect the respiratory system or the skin: fumes, odors, dust, mists, gasses, or poor ventilation. The position is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above ambient noise level. The position is subject to extreme heat. Temperatures above 100 for periods of more than one hour. Consideration should be given to the effect of other environmental conditions, such as wind and humidity. Schedule will vary according to operating needs, but will include early mornings, late evenings, weekends and holidays. Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. Hershey Entertainment and Resorts is an Equal Opportunity Employer. Equal Opportunity Employer 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.

Join the team at The Hotel Hershey, a luxury resort best known for its refined elegance, signature services, and abundant amenities. The Hotel Hershey is situated high atop the town of Hershey and has 326 guest rooms, including 19 Villas with 98 luxury sleeping rooms, as well as 25,000 square feet of meeting and function space. The 1930's hotel is a Historic Hotel of America and a AAA Four-Diamond Award winner. The Banquets Chef de Cuisine is responsible for food quality and presentation within the banquet (primary) and restaurant (secondary) facilities at The Hotel Hershey. This position will primarily work within the Banquet Operations of the culinary team and may be exposed to cross-functional experiences overseeing any of our three full-service restaurants within the Hotel Hershey. As a Full-Time Team Member, you will enjoy sweet perks like FREE admission to Hersheypark, discounts, and more as soon as you receive your Employee ID! Your total compensation consists not only of the wage that you are paid, but also includes Medical, Dental, and Vision coverage beginning the first day of the next month after you begin working, 401K Contribution, paid time off, and so much more! Job Duties (Items marked with an asterisk are essential functions of this position): Train kitchen staff regarding food preparation, presentation, sanitation, and safety practices. Order supplies and take inventory of food items in order to maintain adequate supply levels at all times. Verify that supplies are received in the correct amounts and that they are stored correctly. Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas. Maintain equipment in good working order and submit regular service and repair requests. Organize, schedule, and direct the work of kitchen staff to ensure that all kitchen functions are carried out accurately, efficiently, and safely. Work on the line during service and assist as needed. Develop menus for the catering guide and custom menus as requested. Maintain updated specifications and recipes. Supervise and lead banquet culinary staff. Hire, train, and evaluate staff to meet expectations and for professional development. Attend management meetings regarding banquets and events to discuss planning and execution and communicate updates to all production areas. Monitor safety and sanitary practices and ensure adherence at all times for the safety of guests and employees. Demonstrate and enforce proper food handling, preparation, and storage methods at all times. Maintain equipment in good working order and submit regular service repair requests. Coordinate food orders, direct supplies, small wares, and other needed orders to ensure no disruption to our business and guest experience. Perform other duties as assigned. Qualifications: 18 years of age or older. Minimum of 5 years of related experience. Industry Experience - Food & Beverage, Hospitality/Tourism Minimum of 2 years supervisory experience. Must have a valid Driver's License Post-Employment - ServSafe Manager Certification Associate's degree - Culinary Arts or Certificate of Completion - Culinary Arts highly preferred Relevant work experience can be substituted for education - 3 years Knowledge, Skills, and Abilities: Strong communication and interpersonal skills. Proficient in working with details on a daily basis for prolonged periods of time. Proven experience in weekly forecasting of production schedules, ordering, organizing, and executing multiple large banquets and off-site events simultaneously for a high-volume hotel, club, or catering company. Demonstrated leadership skills in order to provide coaching and counseling to team members. Able to utilize computer systems. Ability to create alignment, unified thinking, and common purpose among team members. Proven experience in menu development for fine dining, wine tasting, buffet, action stations, breakfasts, lunches, dinners, and hors d'oeuvres receptions. Job Demands: While performing the duties of this job, the employee is required to: Reaching Forward Frequent (34-66%) Climbing Stairs Frequent (34-66%) (ft maximum height) Lifting Occasional ( Reaching Overhead Frequent (34-66%) Finger Dexterity Constant (>67%) Hand/Eye Coordination Constant (>67%) Stooping Occasional ( Bending Frequent (34-66%) Sitting Occasional ( Standing Frequent (34-66%) Walking Frequent (34-66%) This job requires a good sense of vision (either corrected or uncorrected). Visual ability to operate moving equipment such as a car, truck, golf carts, etc. This job requires the visual ability to view work at distances of approximately 5 feet (operation and adjustment of machinery). This job requires the visual ability to perform detailed work at close distances (computer screens, accounting ledgers, using measurement devices). This job regularly requires verbal communication of detailed information to others either by phone or in person. Substantial movements (motions) of the wrists, hands, and/or fingers (Repetitive motion). The position is subject to atmospheric conditions. One or more of the following conditions that affect the respiratory system of the skin: fumes, odors, dust, mists, gases, or poor ventilation. The position is subject to hazards. Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals. The position is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above ambient noise level. The position is subject to environmental conditions. Protection from weather conditions but not necessarily from temperature changes. Must be able to work a schedule based on the operational needs of the restaurant, which will include mornings, evenings, weekends, and holidays. Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. Hershey Entertainment & Resorts is an Equal Opportunity Employer. Equal Opportunity Employer 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.

Join the team at The Hotel Hershey, a luxury resort best known for its refined elegance, signature services, and abundant amenities. The Hotel Hershey is situated high atop the town of Hershey and has 326 guest rooms, including 19 Villas with 98 luxury sleeping rooms, as well as 25,000 square feet of meeting and function space. The 1930's hotel is a Historic Hotel of America and a AAA Four-Diamond Award winner. The Banquets Chef de Cuisine is responsible for food quality and presentation within the banquet (primary) and restaurant (secondary) facilities at The Hotel Hershey. This position will primarily work within the Banquet Operations of the culinary team and may be exposed to cross-functional experiences overseeing any of our three full-service restaurants within the Hotel Hershey. As a Full-Time Team Member, you will enjoy sweet perks like FREE admission to Hersheypark, discounts, and more as soon as you receive your Employee ID! Your total compensation consists not only of the wage that you are paid, but also includes Medical, Dental, and Vision coverage beginning the first day of the next month after you begin working, 401K Contribution, paid time off, and so much more! Job Duties (Items marked with an asterisk are essential functions of this position): Train kitchen staff regarding food preparation, presentation, sanitation, and safety practices. Order supplies and take inventory of food items in order to maintain adequate supply levels at all times. Verify that supplies are received in the correct amounts and that they are stored correctly. Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas. Maintain equipment in good working order and submit regular service and repair requests. Organize, schedule, and direct the work of kitchen staff to ensure that all kitchen functions are carried out accurately, efficiently, and safely. Work on the line during service and assist as needed. Develop menus for the catering guide and custom menus as requested. Maintain updated specifications and recipes. Supervise and lead banquet culinary staff. Hire, train, and evaluate staff to meet expectations and for professional development. Attend management meetings regarding banquets and events to discuss planning and execution and communicate updates to all production areas. Monitor safety and sanitary practices and ensure adherence at all times for the safety of guests and employees. Demonstrate and enforce proper food handling, preparation, and storage methods at all times. Maintain equipment in good working order and submit regular service repair requests. Coordinate food orders, direct supplies, small wares, and other needed orders to ensure no disruption to our business and guest experience. Perform other duties as assigned. Qualifications: 18 years of age or older. Minimum of 5 years of related experience. Industry Experience - Food & Beverage, Hospitality/Tourism Minimum of 2 years supervisory experience. Must have a valid Driver's License Post-Employment - ServSafe Manager Certification Associate's degree - Culinary Arts or Certificate of Completion - Culinary Arts highly preferred Relevant work experience can be substituted for education - 3 years Knowledge, Skills, and Abilities: Strong communication and interpersonal skills. Proficient in working with details on a daily basis for prolonged periods of time. Proven experience in weekly forecasting of production schedules, ordering, organizing, and executing multiple large banquets and off-site events simultaneously for a high-volume hotel, club, or catering company. Demonstrated leadership skills in order to provide coaching and counseling to team members. Able to utilize computer systems. Ability to create alignment, unified thinking, and common purpose among team members. Proven experience in menu development for fine dining, wine tasting, buffet, action stations, breakfasts, lunches, dinners, and hors d'oeuvres receptions. Job Demands: While performing the duties of this job, the employee is required to: Reaching Forward Frequent (34-66%) Climbing Stairs Frequent (34-66%) (ft maximum height) Lifting Occasional ( Reaching Overhead Frequent (34-66%) Finger Dexterity Constant (>67%) Hand/Eye Coordination Constant (>67%) Stooping Occasional ( Bending Frequent (34-66%) Sitting Occasional ( Standing Frequent (34-66%) Walking Frequent (34-66%) This job requires a good sense of vision (either corrected or uncorrected). Visual ability to operate moving equipment such as a car, truck, golf carts, etc. This job requires the visual ability to view work at distances of approximately 5 feet (operation and adjustment of machinery). This job requires the visual ability to perform detailed work at close distances (computer screens, accounting ledgers, using measurement devices). This job regularly requires verbal communication of detailed information to others either by phone or in person. Substantial movements (motions) of the wrists, hands, and/or fingers (Repetitive motion). The position is subject to atmospheric conditions. One or more of the following conditions that affect the respiratory system of the skin: fumes, odors, dust, mists, gases, or poor ventilation. The position is subject to hazards. Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals. The position is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above ambient noise level. The position is subject to environmental conditions. Protection from weather conditions but not necessarily from temperature changes. Must be able to work a schedule based on the operational needs of the restaurant, which will include mornings, evenings, weekends, and holidays. Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. Hershey Entertainment & Resorts is an Equal Opportunity Employer. Equal Opportunity Employer 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.

Arby's - Tontitown is currently hiring a full time or part time Restaurant Supervisor for our Springdale, AR location. A Restaurant Supervisor should not only supervise their team but lead it to acheive their goals. A Restaurant Supervisor will assist in the planning and management at Arby's - Tontitown in order to achieve customer satisfaction, quality service, compliance with store policies all while meeting and/or exceeding financial goals. Applicants for this role should have effective verbal and written communication skills. Restaurant Supervisor responsibilities -Monitor team members to follow all service standards. -Supervise service of guests, being watchful of signals from guests in need of service. -Assist manager to establish and monitor sidework duty completion. -Read daily communication sheets from previous shift and prepare one for the following shift. -Check restaurant for cleanliness and set up. Check tables for cleanliness and proper set up. -Communicate both verbally and in writing to provide clear direction to staff. -Comply with attendance rules and be available to work on a regular basis. -Perform any other job related duties as assigned. Thanks for your interest in this role. We hope to meet you soon. Arby's - Tontitown is hiring immediately, so please apply today!

Job Description Job Description We are seeking an Executive Chef to join our team! Responsible for all food prepared at Canyon of the Eagles (COTE) including the Overlook Restaurant, the Park Store F/B, Eagles Nest Bar, Catering, Kitchen, and other park venues as assigned. Responsible for the development and execution of strategies to drive food and beverage revenues and to make COTE the "Dining of Choice" for travelers and visitors. Must always also provide the highest quality and consistency of food & beverage to the guest and anticipate and exceed guest expectations. Responsibilities: 1. Manage, lead, and efficiently operate all aspects of the food and beverage areas at COTE, with main emphasis on the Overlook Restaurant, the kitchen, park store f/b, bar, catering, and other park venues as assigned. This includes the supervision of staff, training, uniforms, and guest relations. 2. Develop and implement sales initiatives and advertising to enhance revenues for the food and beverage areas. 3. Develop seasonal menus for the dining room, as well as banquet menus, and daily specials. Provide stock control and costing of menus. Assist the guests with special diets or needs. Conduct menu tastings as needed for potential clients. Implement daily pre-shift meetings with staff and introduce daily specials. 4. Mentor and train all food and beverage staff appropriately. Ensure that the dining room and kitchen are working together as a TEAM. All events should appear effortless. Ensure that all food and beverage items are of exceptional quality and are delivered in a timely and professional manner. Inspect all food before it is served to ascertain its appearance, temperature, taste, and portions are correct. Make sure all plates are garnished appropriately according to menu descriptions. Consistently check food served to ensure quality standards and assist on the line as needed. 5. Effectively manage and monitor costs for the food and beverage areas. This includes all budgeted items such as Payroll, Food Cost, Beverage Cost, Linens, Cleaning Supplies, Payroll, and so forth. Conduct inventories and develop ways to reduce costs. Provide continuous inspections of the f/b areas and advise Supervisor of any equipment needed and repairs. 6. Maintain Company and State sanitation requirements along with daily monitoring of equipment use and temperatures. Ensure that appropriate charts and logs, are being completed daily. The kitchen must meet ALL health codes and regulations, license must always be visible, and all food items must be stored and labeled appropriately. Must always maintain clean and well-organized food and beverage areas. Create and monitor a daily, weekly, and monthly cleaning schedule for all designated food/beverage areas. Always maintain safe food handling certification. 7. Utilize the Company purchase order system for budgeted purchases. Properly code invoices and submit to. Follow the standards for wrapping, labeling, and dating all food products, and ensure they are returned to their appropriate storage area. Ensure that all associates are familiar with proper storage of food and chemicals. 8. Assist with the development and implementation of standard operating procedures (SOP) for the food and beverage areas. Enforce company policies with all staff to ensure that Company standards are met and implement accountability for behavior. 9. Effectively implement energy, water, and waste conservation in the food and beverage areas. Monitor pest control, waste and grease removal, and cleaning of hood system. Always maintain key logs and key controls. 10. Make yourself knowledgeable of workers compensation and guest accident reporting procedures. Ensure first aid kits are always full and readily available. 11. Communicate effectively with wait staff, kitchen staff, and all other associates. Ensure that all associates have the necessary supplies and tools to get their jobs done and are in uniform. Assist in training new associates and cross training existing associates according to standards and meeting the demands of the industry. Resolve routine associate issues as needed and bring issues to the attention of the President/CEO as necessary. 12. Train associates on safety standards and enforce those standards on a consistent basis. Identify associates engaging in unsafe behaviors and retrain them appropriately. Demonstrate safe knife handling skills. Use PPE including cut resistant gloves. Use wet floor signs as needed. Have a thorough knowledge of emergency procedures and ensure staff responds appropriately. 13. Communicate properly and effectively with guest, associates, and managers. Effectively respond to any guest requests and complaints. Work closely with the Guest Services Staff and Managers to ensure all guests and their requests are handled efficiently, including in-room amenity packages and welcome baskets. 14. Maximize food and beverage synergies between all departments at COTE. Assist other related departments as needed. Work closely with the sales team to ensure success with BEO's and other functions as required, including weddings, special events, packages, and so forth. Attend all scheduled meetings such as weekly BEO/management meetings, staff, and so forth. Maintain a good working relationship with all other areas of operations. 15. In conjunction with other departments, assist with the development and implementation of an annual sales and marketing plan with budget for lodging, food & beverage, recreational services, and other programs and services. 16. Maintain knowledge of the Resort, Calibre, partners, and surrounding areas. Assist with web site development and content for food and beverage menus, catering menus, and special events. Analyze events, activities, and competition. Foster relationships for potential sales opportunities with other designated partnerships or lodging facilities. Develop strategic partners and implement special promotions. Develop special event and promotional opportunities on an as needed basis. 17. Provide weekly, monthly, quarterly, and annual sales and expense analysis and reports to President/CEO. 18. always Maintain a professional and clean appearance and in uniform. 19. Participate in the Company Manager-on-Duty (MOD) program and attend mandatory Company meetings. 20. Establish and maintain an up-to-date level of communication with supervisor on a constant basis. Assist in identifying new business opportunities for COTE and building bench strength for Calibre. Participate and represent the Company with trade and industry organizations and or competitions, including tradeshows. 21. Periodically evaluate and analyze all competitive conditions of other companies and food/beverage/banquets within the locale. Make appropriate recommendations to the President/CEO based on the information gathered. Prepare updated monthly and annual sales forecasts. Stay abreast of current trends and tactics in the food/beverage/meeting industry. Evaluate and review training and development programs to further your education and certification. 22. Perform duties as directed by the Director of Operations, CEO/President of the Company, Chief Financial Officer, or other designees. QUALIFICATIONS: Minimum of ten (10) years' experience in the hotel/resort/catering/restaurant culinary industry. Bachelor's degree or Certification preferred in culinary or related field. Must demonstrate culinary ability and knowledge in Sanitation and Health Code Requirements. Must be able to operate all kitchen equipment to weigh, measure, mix, wash, peel, cut, grind, stir, strain, and knead. Lift, carry, or otherwise move up to 20-50 lbs. regularly. Lift, carry, or otherwise move up to 100 lbs. occasionally with assistance. Must possess oral, written, and listening communication skills and the ability to communicate effectively and proactively with all levels of associates, management , guests, and vendors. Must be team oriented and able to prioritize job responsibilities according to the needs of the business. Must have the ability to effectively follow-up and communicate results. Must possess experience in financial management skills with the ability to develop, analyze, and monitor budgets and financial statements, to interpret and forecast business models, and possess knowledge of culinary related activities and venues. Must be able to travel, hold a valid driver's license, and provide reliable transportation. Must possess strong organizational, leadership, and problem-solving skills. Must be PC and Windows literate. Company Description Located on 940-acres in the Texas Hill Country, Canyon of the Eagles Nature Park & Resort is approximately one hour west of Austin. We feature 61 guestrooms, RV and tent camping sites, an award-winning restaurant, 3-miles of private lakefront, 16-miles of groomed nature trails, and other nature-based programs and activities, including the fabulous Eagle Eye Observatory. Company Description Located on 940-acres in the Texas Hill Country, Canyon of the Eagles Nature Park & Resort is approximately one hour west of Austin. We feature 61 guestrooms, RV and tent camping sites, an award-winning restaurant, 3-miles of private lakefront, 16-miles of groomed nature trails, and other nature-based programs and activities, including the fabulous Eagle Eye Observatory.

Flynn Arby's joined Flynn Group in 2018 with the acquisition of 300+ restaurants. Today we are the largest Arby's franchisee in the world and continue grow by building new stores and acquiring other franchise operators. We are one of seven premier brands of Flynn Group, which was founded in 1999 by Greg Flynn. It has grown since then to the largest franchise operator in the world. Flynn owns and operates a diversified portfolio of restaurants in iconic, world class brands across diverse segments, including Applebee's, Arby's, Panera Bread, Pizza Hut, Taco Bell, Wendy's and Planet Fitness. Our primary mission is to be the premier operator within each of these brands. We will achieve this by focusing on our core values; Care Genuinely for People, Play like a Champion, and Win as One. Are you ready to advance your career? Flynn Arby's is seeking a Shift Manager to join our outstanding team. As a leader in the Food/Hospitality industry, Flynn Arby's is renowned for its exceptional service and impeccable execution. We are searching for a skilled professional who is driven, thorough, and dedicated to providing exceptional customer experiences. If you thrive in a dynamic setting and want to make a substantial difference, this opportunity is perfect for you! Responsibilities: - Oversee the detailed execution of operational tasks, including food preparation, customer service, and cleanliness - Train and develop team members to ensure they consistently deliver exceptional service - Strictly adhere to all company policies and procedures to maintain a high standard of quality - Successfully implement strategies to drive sales and achieve financial targets - Monitor and maintain inventory levels to reduce waste and improve efficiency - Collaborate with other Shift Managers and the management team to continuously improve processes and procedures Requirements: - Minimum of 2 years of experience in a supervisory role in the Food/Hospitality industry - Proven ability to lead a team and deliver exceptional customer service - Excellent communication and interpersonal skills - Strong organizational and time management abilities - Ability to work in a fast-paced and high-pressure environment - Flexible availability, including evenings, weekends, and holidays This position offers a robust benefits package, Health Savings Account (HSA), Short & Long Term Disability, Life Insurance, Legal Plan, Pet Insurance, Employee Assistance Program (EAP), 401(K) Plan + Company Match, Paid Time Off, Employee Resource Group(s), Tuition Reimbursement program through Colorado Technical University, and much, much more! (Full Time / Part-Time must work at least 30 hours a week) Flynn Group is an equal opportunity employer. We are committed to creating a diverse and inclusive workforce and providing reasonable accommodations/adjustments for individuals with disabilities. If you require any accommodation or adjustments throughout the application process, please let us know. We look forward to reviewing your application and potentially welcoming you to our premier team!

Arby's - Tontitown is looking for a full time or part time Store Supervisor for our location in Springdale, AR. As a Store Manager, you will assist the General Manager in managing the operations and staff on a day to day basis, including the execution of all company policies, procedures, programs and systems. The store supervisor also ensures compliance with all Federal, State and local laws and ethical business practices. You will be actively involved in the selection, orientation and training of crew members at Arby's - Tontitown. Qualified Store Supervisor candidates will have previous experience in restaurants or managing teams. You should love working with people and be a team leader. This role is full time or part time. We are hiring immediately, so submit your application today!

Mission Yogurt is hiring a Front of House Manager for Root Down located inside the Denver International Airport. Mission Yogurt currently operates over 16 restaurants within the Denver Airport. We're looking for a hands-on Restaurant Manager to oversee our front-of-house team in a fast-paced airport environment. You'll ensure smooth daily operations, deliver exceptional guest experiences, and inspire your team to make every service efficient, welcoming, and memorable. What Mission Yogurt Offers You: Competitive Pay and Bonus ProgramPAID employee parking OR RTD Eco-PassComprehensive benefits including medical, dental, vision, FSA/HSA, and optional life, disability, accident, critical illness, hospital, and pet insurance-effective the first of the month after 60 days of full-time employment.401K with company match Paid Time OffEmployee Meal ProgramRoom for growth! Job Responsibilities: Coordinates daily restaurant management operations.Delivers superior food and beverage service and maximizes customer satisfaction.Responds efficiently and accurately to restaurant customer feedback.Upholds ideals, values, and practices that are the foundation of Mission Yogurt: Loyalty, Innovation, Service, Communication, and Flexibility.Sets the tone for Mission Yogurt's safety, sanitation, and cleanliness.Establishes open lines of communication between managers and employees.Ensures all operating and quality standards are met.Upholds a professional and ethical management style and presentation.Responsible for employee relations, new hire paperwork, terminations, evaluations, scheduling, etc.Assesses work-related issues in a professional manner and exercises honest, non-biased judgment.Ensures safety and security of both guests and team members.Partners closely with BOH leadership to ensure smooth operations What We Are Looking For: Candidates with at least two years of restaurant management experience.2 years of bar experience is required.Must be able to pass a 10-year background check per TSA guidelines.Previous experience as a FOH manager, Hospitality manager, Supervisor, Lead host, Guest service manager, ASM, General manager.The ability to work nights, evenings, weekends, and holidays. Physical Requirements: Must be able to work on your feet for up to 12 hours. Position requires prolonged standing, bending, stooping, twisting, reaching overhead, and lifting products and supplies weighing 20 pounds, and occasional lifting and/or moving up to 50 pounds, as well as repetitive hand and wrist motion. Mission Yogurt, Inc. is an Equal Opportunity Employer. We are committed to equal treatment of all employees without regard to race, national origin, religion, gender, age, sexual orientation, veteran status, physical or mental disability or other basis protected by law. While Mission is committed to following this principle in every facet of employment, all employees share in the responsibility to promote and foster a favorable work environment. Compensation details: 0 Yearly Salary PI0d1c798b80d0-8252

TITLE: Cook PURPOSE OF THE POSITION: The primary purpose of this position is to correctly and quickly prepare food orders placed by the customers; to ensure pizzas and other baked food products coming out of the oven have been prepared according to the customers' orders; separate and organize all items for each individual order; separate orders based on whether the product is for dine-in, carryout, or delivery customers. Orders are then either boxed for carryout or delivery, or given to Servers for service in the dining room. Cooks also prepare in advance of their need items used in the preparation of products sold by Pizza Hut, operate the cash register, wash dishes, and answer phones. This is a critical position to the success of this Pizza Hut restaurant in that these are the Company's products. ESSENTIAL FUNCTIONS: The following functions have been determined to be essential to the successful performance of this position. When the word "policies" or the phrase "policies and procedures" or similar language is used in any of the Company's documents, the term refers to all policy and procedure bulletins, manuals, training materials, memoranda, newsletters, communications on the "Document Viewer" on the computer, and all other documents and oral discussions with team members. I. PRE-OPENING Following the directions of the immediate supervisor, the person responsible for this position prepares a certain number of each type of pizzas sold at lunch time. This includes these processes: A.Turn on equipment used in the preparation of products, for example, the dough proofer. Review the prep list prepared by management to determine how much of each item needed will be prepared for the day. B.Person responsible for this position will also turn on all equipment used in the kitchen for preparing customer orders. C.Prepare sauce for pizzas following standard recipes. Sauce is prepared in five gallon buckets. When completed, a full bucket of sauce weighs about 30 pounds. Pizza sauce is stored in the walk-in. D.Prepare dough for different types of pizza crusts following the job aids posted in the restaurants. E.Other items are prepared as called for on the prep list following standard recipes and procedures. Items, once prepared, are stored in the walk-in refrigerator. F.Operate computer system to take orders. II. OPEN HOURS A.When the Pizza Hut is open for business the person responsible for this position remains in the preparation area and makes products per the customers' orders. This includes such items as pasta, garlic bread, sandwiches, wings, breadsticks and pizzas. This requires that the person responsible for this position coordinate preparation of items ordered so that all items ordered are prepared quickly and correctly and are ready at the same time. B. The process of making a pizza involves these integral steps: 1. Read the order ticket to determine what type and size of pizza needs to be made and kind of ingredients to be put on it. 2. Select the correct type of dough needed to fill the order. Dough may be kept in a number of places. It may be under the maketable or in the reach-in cooler or in some other designated place. 3. Place the correct type and amount of toppings, sauce and cheese according to the specs in the correct sequence on the pizzas as ordered by the customer. 4. Place the pizza in the oven for baking. Pizzas are prepared in metal pans that are placed in an opening at the end of the oven onto a moving conveyor belt. The items proceed through the oven and emerge from the other end baked. Due to differences in cooking times some food items are placed at different spots on the conveyor to control time in the oven. 5. From time to time the oven must be opened using an access door and food items being baked attended to or other items inserted. 6. Other items as ordered by the customer are prepared following standard written recipes and procedures. 7. Check product as it comes out of the oven to assure that it has been properly prepared, correct ingredients, evenly distributed, properly baked. 8. Cut pizzas into correct number of slices and either send with a Server into dining room or box for carryout. C.Operate cash drawer as needed being sure to make change correctly. Assist customers by taking order either over telephone or at front counter being sure to follow prepared script. Enter order into the computer system. D.As needed, while open for business, the person responsible for this position restocks the make table and cut table. Items for restocking are stored in the walk-in, reach-in, or under the make table, or some other refrigerated piece of equipment. III. CLOSING A.When the restaurant closes, the person responsible for this position cleans up and closes down their work area. This includes these integral steps: 1. Clean out the reach-in cooler using hand towel and soapy water. 2. Clean top and front of oven using hand towel and soapy water. 3. Cover all food items with clean stainless steel cover(s) or plastic cover. 4. Clean all stainless with hand towel and soapy water. 5. Clean out the inside of make table. NON-ESSENTIAL: The following are job functions customarily performed by the person responsible for this position, but are not considered essential functions. A.Arrange work area to make pizzas. This includes these integral steps: 1. Preparing meat mix and veggie mix. This is a particular combination of ingredients. 2. Filling the make table with sufficient stock for the anticipated business. Many different items are kept on the make table. 3. Bringing pre-panned pizzas up to the make table to prepare for topping. 4. The area where this work is done is in full view of the customer. As such, this area needs to be kept clean as the work is in progress. B.Responsible for cleaning all equipment used in prep work. This includes cleaning and organizing shelves in the walk in refrigerator. C.When needed, person performing this position will be required to respond to customer at the carryout counter and drive-thru window. Locating orders. Cashing out customers' tickets in computer. Verifying order and thanking customers. D.At the end of the shift, but not at closing time, the person responsible for this position has certain assigned clean-up and restocking responsibilities. The make table, work area, and other areas in the restaurant are cleaned and prepared for the next shift. This includes these steps: 1. Sweeping and mopping floors. 2. Refilling the make table, reach-in cooler and walk-in refrigerator. 3. Cleaning the make table and reach-in cooler. E.Prior to closing, the person responsible for this position cleans and prepares the work area for closing and for the next day's business. This involves these steps: 1. Sweeping and mopping floors. 2. Refilling and restocking items on the make table. 3. Break down and clean the make table. 4. General cleaning throughout the area as in steps 1, 2, and 3 above. 5. Break down and clean the wing fryer, cut table and other equipment used in the production of food for customers. 6. Wash dishware, glassware, silverware, pans, and utensils used in preparing and serving food to customers. MINIMUM QUALIFICATIONS/REQUIREMENTS: The following are the qualifications and minimum requirements necessary for a person to perform this job. A.Be able to perform or learn to perform the essential functions of the position, and do so at an acceptable pace. B. Mental alertness/intelligence. Position involves tracking the progress of items as they are being prepared; and quickly and accurately determining flow of products out of the oven. At times these responsibilities are performed by one person without supervision or assistance. As many as 25 to 35 pizza and other food items may be baking at one time. Must possess sufficient mental ability/intelligence to work effectively without supervision or assistance and to perform the job functions in a consistent and reliable manner. C. Sufficient physical condition to perform the functions of the position. Position involves these physical processes: 1. Lifting. Must be able to lift 15 pound boxes of cheese and 40 pound cases of wings (4, 10 lb. bags). 2. Bending and stooping. Must be able to stoop down and bend over to stock items stored in reach in refrigerator or under the maketable. 3. Standing/walking. One hundred percent of on job time is spent standing and walking. 4. Seeing/vision. Must have sufficient visual ability to read written instructions, prepare food items, and maintain clean area. 5. Hearing. Must possess sufficient hearing capacity to respond to verbal orders and instructions from supervisor or co-workers. Must be able to hear customer orders as given over the phone. 6. Speaking/verbalizing. Must be able to provide verbal information to co-workers and supervisors as to status of orders, materials needed to fill orders, problems or difficulties that may arise as the job is in progress. Must be able to verbalize order instructions to customers. 7. Hand/eye coordination and manual dexterity. Position involves manually preparing food products for customers following exact weights and measures according to company specification, while as many as 25 to 30 orders are waiting to be prepared. Order tickets are identical in color, size and shape, which reduces visual cues for distinguishing between colors. 8. Must be physically able to work under conditions of high temperature. Food preparation areas are located close to ovens. Ambient temperature in this area often exceeds 80 degrees. 9. Reaching. Position involves reaching into oven to extract product, reaching over head to obtain boxes and other items. D.Reading. Must be able to read at a sufficient level to follow written directions for product preparation, recipes, and comprehend simple written commands. E.Self-control . click apply for full job details

Pizza Hut - Monticello is currently hiring a full time or part time Restaurant Supervisor for our Monticello, IN location. A Restaurant Supervisor should not only supervise their team but lead it to acheive their goals. A Restaurant Supervisor will assist in the planning and management at Pizza Hut - Monticello in order to achieve customer satisfaction, quality service, compliance with store policies all while meeting and/or exceeding financial goals. Applicants for this role should have effective verbal and written communication skills. Restaurant Supervisor responsibilities -Monitor team members to follow all service standards. -Supervise service of guests, being watchful of signals from guests in need of service. -Assist manager to establish and monitor sidework duty completion. -Read daily communication sheets from previous shift and prepare one for the following shift. -Check restaurant for cleanliness and set up. Check tables for cleanliness and proper set up. -Communicate both verbally and in writing to provide clear direction to staff. -Comply with attendance rules and be available to work on a regular basis. -Perform any other job related duties as assigned. Thanks for your interest in this role. We hope to meet you soon. Pizza Hut - Monticello is hiring immediately, so please apply today!

Taco Bell - South Cumberland is currently hiring a full time or part time Restaurant Supervisor for our Lebanon, TN location. A Restaurant Supervisor should not only supervise their team but lead it to acheive their goals. A Restaurant Supervisor will assist in the planning and management at Taco Bell - South Cumberland in order to achieve customer satisfaction, quality service, compliance with store policies all while meeting and/or exceeding financial goals. Applicants for this role should have effective verbal and written communication skills. Restaurant Supervisor responsibilities -Monitor team members to follow all service standards. -Supervise service of guests, being watchful of signals from guests in need of service. -Assist manager to establish and monitor sidework duty completion. -Read daily communication sheets from previous shift and prepare one for the following shift. -Check restaurant for cleanliness and set up. Check tables for cleanliness and proper set up. -Communicate both verbally and in writing to provide clear direction to staff. -Comply with attendance rules and be available to work on a regular basis. -Perform any other job related duties as assigned. Thanks for your interest in this role. We hope to meet you soon. Taco Bell - South Cumberland is hiring immediately, so please apply today!

Taco Bell - Joelton is currently hiring a full time or part time Restaurant Supervisor for our Nashville, TN location. A Restaurant Supervisor should not only supervise their team but lead it to acheive their goals. A Restaurant Supervisor will assist in the planning and management at Taco Bell - Joelton in order to achieve customer satisfaction, quality service, compliance with store policies all while meeting and/or exceeding financial goals. Applicants for this role should have effective verbal and written communication skills. Restaurant Supervisor responsibilities -Monitor team members to follow all service standards. -Supervise service of guests, being watchful of signals from guests in need of service. -Assist manager to establish and monitor sidework duty completion. -Read daily communication sheets from previous shift and prepare one for the following shift. -Check restaurant for cleanliness and set up. Check tables for cleanliness and proper set up. -Communicate both verbally and in writing to provide clear direction to staff. -Comply with attendance rules and be available to work on a regular basis. -Perform any other job related duties as assigned. Thanks for your interest in this role. We hope to meet you soon. Taco Bell - Joelton is hiring immediately, so please apply today!

TITLE: SERVER PURPOSE OF THE POSITION: The primary purpose of this position is to take orders from the customers in the dining room, quickly and correctly; enter orders into the Point of Sale System; and bring food and beverage, items along with other necessary items, to the table. This position is critical to the success of this Pizza Hut in that it is a necessary step in selling and delivering products to its customers. ESSENTIAL FUNCTIONS: The following functions have been determined to be essential to the successful performance of this position. When the word "policies" or the phrase "policies and procedures" or similar language is used in any of the Company's documents, the term refers to all policy and procedure bulletins, manuals, training materials, memoranda, newsletters, communications on the "Document Viewer" on the computer, and all other documents and oral discussions with team members. I. CLEANING AND PREPARING DINING ROOM. Servers are responsible for ensuring cleanliness and proper organization of dining room. They are responsible primarily for their own sections, and secondarily, for the other servers' sections. All Servers will assist other Servers when needed and/or time permits. A. Servers check sections in the dining room for readiness for customers. B. Ensure that tables, booths, and chairs are clean. C. Clean dining room windows and carpet. D. All tables must have one placemats for each seat. For example, 4 placemats on the table at a 4-top booth. E. All tables must have correct marketing materials, such as table tents. Clean or replace any that are not clean. F. All tables must have correct condiments, and paper towels. Condiment containers must be clean and full. II. SEATING CUSTOMERS. Servers are responsible for all aspects of customer service, including greeting customers at the door, and seating them at tables. A. Within 30 seconds of their arrival, Servers will greet customers at the door, at all times being friendly and professional. All Servers are responsible for taking turns seating customers, so that all customers are greeted and seated within the 30 second standard. B. Determine how many customers are in the party, and which server's section is next in the rotation. C. Check for special needs of customers, such as a person in a wheelchair or using a walker or a person who may have a speech/hearing or visual impairment. Also, consider special needs of groups with children who may need highchairs or boosters. D. Escort customers to the table, walking at a casual pace, not rushing the customers. E. On the way to the table, tell the customers about specials or suggest they try breadsticks or chicken wings while considering what they want for their meal. F. Deliver menus to the customers and inform them that their Server will be right with them. III. GREETING, SUGGESTIVE SELLING, AND SERVING CUSTOMERS. When customers are seated in a Server's section: A. Servers will greet his/her tables within 2 minutes of the customers being seated. B. Bring all serviceware to the table when you greet your customers at the table. C. Suggest an upgraded soft beverage or alcoholic beverage (to adults, at restaurants with alcoholic beverages.) Write down beverage orders. D. Explain the menu, and suggest customers order breadsticks or wings to start with while looking at the menu. Write down appetizer order. E. Enter appetizer and beverage orders into SUS, the Point of Sale system. F. Prepare beverages, and deliver beverages, on tray, to customers' table. G. A certain protocol is maintained in this process in that the server is expected to pour the drinks if the customer orders a pitcher of drinks. Serving drinks must be done within 3 minutes after taking the order. H. Suggestively sell specialty pizza and other menu items to customers. Write down customers' orders, and suggest add-ons, such as salads, or breadsticks or wings to share. I. Enter entree orders into SUS, the Point of Sale system. J. Follow up at the table before the main entree arrives to determine if the guests need refills of their beverages or anything else before the order arrives. K. Prebus table of any dishes that the customer is finished with. L. Deliver the main entree to the table. It is necessary to serve the first slice of pizza to the guest. M. Check back at the table to determine if everything is satisfactory and to sell additional food items. Prepare and serve additional food items. Prebus table of any dishes that the customer is finished with. N. As customers are close to completing their meals, suggest a cookie or Cinnastix to share. O. Enter dessert orders into SUS, the Point of Sale system P. Deliver the check to the table, laying it down on the table and thanking the customer for his/her business and inviting them to return. Prebus table of any dishes that the customer is finished with. Q. Deliver any needed/requested packaging for leftover menu items. R. Servers deliver checks and process customers' payments rapidly, within 3 minutes. S. After customers leave the restaurant, the Server will bus, clean, and reset the table for the next guest(s). This involves clearing dirty dishes, silverware, etc. and disposing of them in the correct receptacle for washing, wiping the table off using the hand towel and cleaning solution, and putting placemats and napkins on the table. Clean booster chairs, and clean and reset high chairs. IV. Servers also assist with answering phone calls, taking carryout and delivery orders, and respond to customers at the carryout counter and drive-thru window; locating carryout orders and cashing out carryout customers' orders. VI. Servers also perform sidework (such as slicing lemons for tea), as assigned by the Restaurant Management Team. VII. Servers are responsible for maintaining salad bar (in restaurants with salad bars), including refilling items by prescribed method as needed, straightening utensils, and generally keeping the salad bar cleaned and organized. VIII. At the end of the shift, Servers must ensure that their assigned section is clean and ready for service for the next shift, including: - A. Ensuring that tables, booths, and chairs are clean. - B. Cleaning dining room windows and carpet - C. Ensuring that all tables have one placemat for each seat. For example, 4 placemats on the table at a 4-top booth. - D. Making sure that tables have correct marketing materials, such as table tents. Clean or replace any that are not clean. - E. Verifying that tables have correct condiments, and paper towels. Condiment containers must be clean and full. IX. At the end of the shift, Servers must perform duties listed on an assigned clean up list obtained from the Manager on Duty. Items on this list include tasks such as: - A. Filling salad bar by prescribed method (in restaurants with salad bars.) - B. Restocking server station. - C. Cleaning shelves. Some are reached by use of a stepladder. - D. Cleaning highchairs and booster seats using a hand towel and cleaning/sanitizing solution. - E. Washing dishware as instructed. - F. Filling condiment shakers in assigned section or station. X. At the end of the day, Servers will perform closing tasks, as assigned by the Manager on Duty, such as: - A. Break down the salad bar (in restaurants with salad bars) by removing the food items and storing, wiping down the salad bar insert pan, iceless top, formica top and sneeze shield. - B. Vacuum any carpeted areas of dining room. NON ESSENTIAL: The following are job functions customarily performed by Servers, but are not considered essential functions. - A. Washing dishes with automatic dishwasher as instructed during cleanup times. - B. Mopping and other cleaning of other areas other restaurant. MINIMUM QUALIFICATIONS/REQUIREMENTS: The following are the qualifications and minimum requirements necessary for a person to perform this job. A. Able to perform or able to learn to perform the essential functions of the position, and do so at an acceptable pace. B. Sufficient physical condition to perform the functions of the position. Position involves these physical processes: 1. Lifting completed menu items, delivering them to tables, and serving customers. 2. Bending and stooping. Must be able to bend over to serve customers. 3. Standing and walking. The majority of on job time is spent standing and walking. 4. Must have sufficient visual ability to perform the essential functions of the job. 5. Must be able to communicate with supervisors, co-workers, and customers. 6. Must be physically able to work under conditions of high temperature. Food preparation areas are located close to ovens. Ambient temperature in this area often exceeds 80 degrees. C. Self-control. Must be able to work under conditions of stress due to pressures from volume of business, time and variety of orders, while maintaining self composure and interacting effectively with co-workers and supervisors. D. Mental alertness. At times the person responsible for this position works alone, without supervision or assistance. Must have sufficient mental ability to work effectively without supervision or assistance and perform the job functions in a consistent and reliable manner. EQUIPMENT USED: Serving tray, ticket book, flatware, and serving trays. "Point of Sale Computer . Electronic device used in tracking orders, inventory, payroll information. Contains cash drawer used to make change for customer transactions, track paid outs, delivery orders, and dispatching delivery orders. "Automatic Dishwasher". A mechanical device consisting of: (1) a dirty dish/rinse table, used to rinse and prepare dishes for washing; (2) dishwasher compartment, where dishes are washed with hot water, soap, sanitizing chemical and pressurized water; and, (3) clean dish/drain table. where clean dishes air dry and are sorted for storage. "Pan Gripper . click apply for full job details