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As a successful Restaurant Manager (Service, Bar or Culinary), you will be hands-on in overseeing daily restaurant operations of both the FOH and HOH and instrumental in driving the business forward.
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Reporting to the General Manager, you'll take a hands-on approach in focusing on team development, culinary expertise, safety protocol, and client relations. Train and manage kitchen personnel and supervise/coordinate all related culinary activities.
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A minimum of 6 months experience as a Kitchen Manager or Assistant Kitchen Manager in a fast-paced restaurant environment. As the kitchen manager, you will be responsible for overseeing food preparation, ordering supplies, scheduling shifts, and monitoring inventory levels.
$22 - $26 an hourFull-timeExpandApply NowActive JobUpdated 2 days ago - UpvoteDownvoteShare Job
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Certified Dietary Manager (CDM) course participant, or certification as required by State & County law. Training - Responsible for all training, quality control and in-servicing staff to meet HCSG standards is an essential part of the Manager’s responsibility and includes touring the kitchen several times per day to assess work quality using QCIs for documentation purposes.
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Bachelor's degree in Culinary Arts, Food Science, Nutrition or Hotel/Restaurant Management is highly desirable. Partnering with the Guest Services Manager provide team members a hospitable orientation and onboarding experience team members.
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Make hiring decisions for hourly kitchen staff; identify talent and make recommendations for internal promotions to Supervisor/Manager roles. Blends culinary creative talent, business acumen, teaching skills and an innovative spirit to drive business results while building a high-performing team.
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Alongside the Executive Kitchen Manager lead and manage the kitchen team, ensuring smooth back of house operations and high culinary standards. They are on the lookout for a Kitchen Manager who is a natural leader and will ensure seamless execution of service.
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With limited supervision, the Assistant Kitchen/Culinary Manager's (AKM) role is to support the back-of-house team members and kitchen manager, within a specific restaurant, through maintenance of restaurant kitchen standards, and strive to achieve overall quality and consistency on a daily basis.
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Proven success as a Sous Chef, Executive Sous Chef, or Kitchen Manager in a high-volume upscale restaurant or high-end resort restaurant. The Sous Chef is responsible for supporting the Executive Chef in leading a team of culinary professionals that deliver high-quality, great-tasting food; proper food safety and sanitation procedures, and profitability.
$68,000 a yearExpandApply NowActive JobUpdated Yesterday - UpvoteDownvoteShare Job
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Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. We are looking for and experienced, motivated, and capable Assistant Kitchen Managers / Sous Chefs (Culinary staff.
$900 - $1,300 a weekFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Has technical expertise in the areas of kitchen operations, culinary operations and food production, food cost control, and sanitation. The kitchen manager is a leader in the restaurant and takes responsibility for maintaining the written standards of the company and ultimately delivering the financial and qualitative measurements of success.
$60,000 - $80,000 an hourFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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A vibrant bar and grille in Kingman Arizona known for its delicious food and lively atmosphere, is seeking a seasoned Kitchen Manager to oversee our back-of-house operations. Train and develop kitchen staff on culinary skills, equipment operation, and safety protocols.
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2+ Years of Restaurant Management Experience in high volume, full-service environment - Must have a passion for hospitality - Results-driven, trustworthy, and team-oriented - Food Manager Certification Hard working, outgoing, positive, and friendly - Bachelor's Degree or Certification in Hospitality or Culinary field is preferred.
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Job DescriptionJob DescriptionOfficina [oh fee she nah], or workshop, is an Italian-inspired culinary collective from Chef Nicholas Stefanelli of Michelin-star Masseria. In the kitchen, everything is created from scratch, with great attention to detail, including bread service and all ingredients supporting the cocktail program; we also practice whole animal butchery.
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Regularly works in the kitchen leading, training, teaching and coaching culinary duties. This location is a franchise owned by Bluegrass FW, LLC. Regularly works in the dining room leading, training, teaching and coaching host and service functions.
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