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Key words: Restaurant General Manager, GM, Store Manager, General Manager, Assistant General Manager, AGM, Assistant GM, Assistant Store Manager, Kitchen Manager, Bar Manager, Shift Manager, Shift Lead, Restaurant Manager, Operations Manager, Team Leader, Team Lead, BOH Manager, Assistant Manager, Store Leader, Restaurant Leader, Retail Manager.
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The Bungalow Kitchen bringsa chic and bohemian atmosphere featuring California Cuisine heavily inspired by local, seasonal ingredients with a robust wine list andcustom cocktails. The Bungalow Kitchen is a social dining experience and communityclubhouse.
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The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership.
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Bachelor's degree in a related area and two years industry-related work such as chef, restaurant manager, food service manager, dietitian, nutritionist, extension agent specializing in foods and nutrition, catering manager experience within the past five years.
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The Kitchen Assistant will be responsible for the direction and guidance in collaboration with the Chef Manager and Food Services Director for the overall production of food to include: implementation of systematic production methods, standardized recipes, portion control, menu development, and purchasing requirements.
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Oversees food quality and presentation for all Chinese, Italian, Restaurant and Kitchen Departments. Oversees inventory within all Chinese, Italian, Restaurant and Kitchen Departments. Accountable and Reports to: District Store Director; Store Manager; Assistant Managers of Store Operations, Perishables, and Health Wellness Home.
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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.
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Maintain a high level of communication with the Food & Beverage Manager as well as the Kitchen Coordinator. Ability to work well with others as well as the Food & Beverage Manager and Coordinator.
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Cleans kitchen equipment such as, carts, tables, counters, ice machine, buckets, blender, mixer, meat slicer, freezer, refrigerator, stove, steamer, garbage disposal, dish machine coffee/ tea maker, steam table etc.
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Assist the Sous Chef in running the kitchen and managing employees, overseeing the operations in the absence of the Sous Chef. As a culinary leader in our kitchen, you are a team player and positive role model that ensures the development and education of the cooks.
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Informs the kitchen and dining room manager of any special requests. Any other duties and projects as assigned by the Captain, Dining Room Manager, Food & Beverage Director, Clubhouse Manager, Social Director and General Manager.
$14 - $25 an hourFull-time/part-timeExpandApply NowActive JobUpdated 6 days ago - UpvoteDownvoteShare Job
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Scans the kitchen area for items and areas that need to be addressed (e.g. Coffee, salad case, cleanliness, kitchen repairs, and safety issues) and assigns tasks to kitchen staff.
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The Kitchen seeks a Media & Technology Manager to manage The Kitchen’s web and IT infrastructure (network, phone system, servers, audio/visual equipment), while also providing technical support to staff and artists, and addressing the various multimedia needs for The Kitchen’s administrative and promotional efforts.
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Seasonal) Summer Camp Food Service Manager Responsibilities : Under the direction of the Director, maintain standards of cleanliness in kitchen Prepare and distribute morning snack, lunch, and afternoon snack on a daily basis Clean kitchen and dishes by the end of each shift Maintain menu and grocery shop for menu on a weekly basis.
$12 an hourTemporaryExpandApply NowActive JobUpdated 6 days ago - UpvoteDownvoteShare Job
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Assists with food preparation in accordance with our established procedural guidelines, and as directed by the Food Service/Dietary Manager/Supervisor. Reports findings to Dietary Manager.
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