Cafe Menu Explained Jobs in Usa

The League Kitchen & Tavern stands as an homage to the 1920’s Prohibition era. A photo of the Anti-Saloon League spans the walls along with pictures of history – old sports photos and historic photos of the founders’ families. The photos and mural enhance the motif of the vintage, speakeasy inspired eatery. The menu offers an eclectic mix of traditional and modern American cuisine, chef-inspired features, and weekly specials.

The tavern boasts a cocktail menu that takes guests on a stroll through history, featuring vintage cocktails like the Moscow Mule, served in authentic copper mugs, craft cocktails made with fresh ingredients, an extensive selection of fine spirits, personally selected wines, and a special “Stash” menu with the founders’ favorite libations.

We are looking for people who love the extortionary, not the ordinary.

NOW HIRING FOR OUR BEE CAVE & AVERY RANCH LOCATIONS

RESTAURANT KITCHEN MANAGERS

As one of our restaurant leaders, you will oversee BOH operations to ensure guest service & food quality standards are upheld at all times.

To be successful in this role, you should be familiar with restaurant operations and have a good understanding of what makes a great customer service. You should also be available to work within opening hours, including weekends and holidays. Ultimately, you will help minimize operating costs, boost our employee retention and deliver a positive dining experience for our guests.

Requirements:

• 2+ years of experience as a Kitchen Manager, Restaurant Manager or Head Chef
• Familiarity with restaurant management software, like Aloha/Toast
• Good math and reporting skills
• Customer service attitude
• Communication and team management abilities
• Availability to work within opening hours (e.g. evenings, holidays, weekends)
• High school diploma; additional certification in hospitality is a plus

We can offer you:

• Medical, Dental, and Vision
• Paid Vacation
• Monthly food allowances to use at an of our locations.
• Leadership Development Program
• Quarterly Outings

We are an Equal Opportunity / Verify Employer.

The League Kitchen & Tavern is a full service restaurant concept that has growth opportunities in a casual dining restaurant environment.

Start at $65k to $70k per year, based on experience.

In this KM role, you will manage restaurant back of house / kitchen teams along with assistant manager roles and duties working as a member of the restaurant management team. Sous Chef or Culinary Manager experience is preferred in this Heart of House role.

Operations Manager

Hospitality & Events

Potomac Hospitality Group   |   Bowie, MD

Full Time  | Up to 20% Performance Bonus  |  Full Benefits  |  Path to Director of Operations

At Potomac Hospitality Group, the Operations Manager is the connective tissue of the entire company. You are the person who keeps our compliance airtight, our platforms current, our vendors coordinated, our team supported, and our communications flowing — across a growing hospitality management company that serves everyone from government agencies to film production companies to embassy dining rooms.

This is a role for someone who has seen how hospitality operations work from the inside — whether in a hotel, a catering company, a restaurant group, or a food service organization — and is ready to own a function, not just support one.

And for the right person, this role has a clear, defined path to Director of Operations within two years. We are building something at PHG, and we want the person who runs our operations to grow with us.

  Come in as Operations Manager. Build toward Director of Operations. Grow with PHG.  

ABOUT POTOMAC HOSPITALITY GROUP

Potomac Hospitality Group is a full-service hospitality management company with over 10 years of experience delivering exceptional food and hospitality experiences across the Metro DC region and beyond. We serve corporate clients, government agencies, educational institutions, film and production companies, and private clients.

We operate across three lanes: high-end offsite event catering, institutional food service, and our restaurant subsidiary. Our events range from intimate private dinners to 400-person galas to craft services on film sets. Our clients include some of the most recognized names in government, business, and culture.

We are a growing company with 43 team members, a full benefits package, and a leadership team that invests in the people who invest in us.

Connecting people. Creating impact. One extraordinary experience at a time.

WHO WE’RE LOOKING FOR

You have worked in hospitality, food service, or events long enough to understand how operations actually work — the systems, the pace, the compliance requirements, the vendor relationships, and the detail that separates a smooth event from a chaotic one.

You are not looking for a job where someone tells you what to do every day. You are looking for a role where you own something, build something, and grow into something bigger.

Your Background Likely Looks Like One of These

• Hotel operations, catering sales coordination, or banquet/event administration — you know the rhythm of event-driven work and you’ve managed the operational details that make events run
• Restaurant group or multi-unit food service operations — you’ve managed scheduling, vendor relationships, compliance, and team communications across a fast-moving operation
• Hospitality management graduate with 3–5 years of operational experience — you studied the industry and have been building real-world skills since
• Food service operations coordinator with institutional or government contract experience — you understand compliance, documentation, and multi-stakeholder communication

Regardless of Background, You Are

• An owner, not a supporter — your responsibilities are yours completely and you treat them that way
• A finisher — tasks get closed completely and correctly, every time
• Systems-minded — you build processes that work and maintain them without being asked
• Tech-comfortable — you learn platforms quickly and manage data with accuracy
• Warm and professional — you communicate clearly with everyone from team members to vendors to leadership
• Ready to grow — you are not looking for a ceiling, you are looking for a runway

WHAT YOU’LL OWN

Platform & Menu Management

PHG operates across five platforms simultaneously. You own the accuracy and currency of all of them.

• Manage and update menu data across Tripleseat, Toast, 7Shifts, and the PHG website
• Ensure menu changes, pricing updates, and event-specific content are reflected accurately and promptly across all systems
• Coordinate with culinary and events leadership to capture updates in real time
• Serve as the internal point of contact for platform issues and resolutions

Operations & Communications

• Coordinate internal communications between leadership and team members across all PHG operations
• Manage external communications with vendors, partners, and operational contacts
• Support executive leadership with scheduling, correspondence, and day-to-day operational needs
• Ensure information flows clearly, accurately, and on time across the organization

Vendor Coordination

• Manage day-to-day relationships with vendors, suppliers, and service providers
• Track vendor contracts, agreements, and renewal timelines
• Coordinate ordering, delivery, and vendor communications in support of event and operational needs

Compliance & Licensing

• Own PHG’s master compliance calendar — all licenses, permits, certifications, and insurance renewals
• Manage business licenses and permits across Maryland and DC
• Track and renew health permits, catering permits, ServSafe certifications, and regulatory registrations
• Manage annual memberships and vendor registrations
• Coordinate business insurance policies including vehicle, workers’ comp, and umbrella coverage

HR & Team Support

• Manage job postings, resume screening, interview scheduling, and candidate communications
• Lead onboarding for new team members — system access, welcome materials, and orientation
• Maintain employee records and HR documentation in ADP
• Support performance evaluation processes, incident reporting, and offboarding procedures
• Coordinate team engagement activities and employee recognition initiatives

Event Operations Support

• Support scheduling and administrative coordination for catering and hospitality events
• Ensure event documentation, contracts, and permits are organized and compliant
• Coordinate internal communications between leadership, kitchen, and event teams

YOUR GROWTH PATH

This role is designed to evolve. For the right person — someone who demonstrates ownership, operational excellence, and leadership over time — the Operations Manager position has a defined path to Director of Operations within two years.

As Director of Operations, you will move from owning the administrative and compliance infrastructure to overseeing the full operational strategy of PHG — people, systems, vendor relationships, and the operational backbone that supports every lane of the business.

We are not looking for someone to fill a seat. We are looking for someone ready to help lead where PHG goes next.

PREFERRED EXPERIENCE & QUALIFICATIONS

• 3–5 years of experience in hospitality operations, hotel administration, catering coordination, restaurant group operations, or food service management
• Demonstrated ability to manage multiple operational responsibilities simultaneously without dropping details
• Experience with platforms such as Tripleseat, Toast, 7Shifts, ADP, or similar hospitality and HR systems
• Strong written and verbal communication skills — you communicate clearly with everyone from kitchen staff to executive leadership
• Undergraduate degree in hospitality management, business, or a related field preferred — equivalent experience considered
• Familiarity with food service compliance, licensing, or permit management a strong advantage
• Must be able to pass a Level II background check

COMPENSATION & BENEFITS

• Competitive Salary
• Up to 20% performance bonus
• Medical, Vision, and Dental Insurance
• 401(k) Retirement Plan
• Life Insurance
• Short-Term Disability
• Employee Assistance Program (EAP)
• Professional development and leadership growth opportunities
• A defined path to Director of Operations for the right candidate
• A company that measures success by the growth of its people
• Support performance evaluation processes, incident reporting, and offboarding procedures
• Coordinate team engagement activities, leadership retreats, and employee recognition initiatives
• Support employee benefits programs and wellness initiatives

Work and Perks

You impact every guest

If you've got a thing about doing things perfectly, let's just say you're perfect for this key role working as an Expeditor. You guarantee that every guest receives their food hot and exactly how it is described on the menu.

So what does it take to work with us?

We expect you to be you! Throw in integrity, a relentless drive for excellence and a commitment to always doing what's right, and you've got our interest.

What we offer:

* 40% dining privilege

* Fast-paced, fun environment

* Open-door communication

* Ability to advance your career

* Health benefits

Requirements and Qualifications

* Arrives to work on time as scheduled in full uniform

* Acknowledges all Guests that come within five feet in a smiling, friendly manner

* Adheres to all service standards to indirectly create \"Ale House Raving Fans\"

* Works directly with both BOH and FOH Team Members to ensure all the Guest's needs are fulfilled in a timely manner

* Acts as liaison between FOH and BOH Team Members to ensure all Guest requests are accommodated

* Ensures menu knowledge to address any server or bartender questions about the menu, including food allergy issues

* Upholds recipe specifications and perfect presentation of every dish

* Ensures every dish reaches Guest piping hot by calling for \"food runners\"

* Drives ticket times while ensuring proper food handling and sanitation of work areas

* Communicates any potential Guest issues, Team Member issues and/or long ticket times to Management

* Maintains neat and organized work areas; to include sweeping and mopping as needed

* Sets up Team Members for success at shift change by accomplishing end of shift side work and ensuring work areas are stocked and ready for take over

* Notifies Management immediately of any potential Guest or Team Member issue

SAFETY & SANITATION

* Washes hands every 30 minutes throughout the shift

* Maintains clean and sanitized work areas

* Works with Team Members to ensure that safety and sanitation protocol is being executed to company standard

TEAMWORK, SKILLS AND EDUCATION

* Supports Front and Back of House functions as needed, ensuring that everything within the 4 walls of the restaurant is every Team Member's responsibility

* Positively communicates with other Team Members and Management to keep one another informed

* Possesses strong communication skills and the ability to work alone as well as with a team

* Ability to multitask and work in a fast-paced environment

* Possesses basic reading skills

* Must be a minimum of 18 years of age unless otherwise dictated by state law

PHYSICAL DEMANDS

The Expeditor is expected to be able to perform the job functions with reasonable accommodation. Physical demands include:

* Remain standing for extended periods of time in a work area that has an elevated air temperature

* Reaching, bending, pushing/pulling, lifting, and squatting, up to 30 lbs., for short distances

* Frequent communication with Managers and Team Members. Must be able to exchange accurate information in these situations

POSITION TITLE: Lead Line Cook

DEPARTMENT: Back of House/Kitchen

REPORTS TO: Kitchen Manager and Restaurant General Manager.

SUPERVISION EXERCISED: All Cooks and Dishwashers.

POSITION STATUS: This is a full-time position with benefits.

Do you believe that dreams are built on smiles? At Ts, we do, literally! We hire SMILES, cook smiles, and serve smiles. We love what we do, and we love to share our passion for the art of breakfast, brunch, and lunch within our community.

Our team is everything to us. Smiling teams equals smiling guest and thats what Ts is all about.

ABOUT US

Ts Restaurant Group is a growing, family-owned restaurant group that has been a Rhode Island tradition since 1982. We currently have 3 locations in Cranston, East Greenwich, and Narragansett. With a commitment to carefully sourcing local food and products around the New England area. With an eye on sustainability and a partnership with family-owned farms and businesses, we support real food, fresh ingredients, local purveyors and sustainable choices whenever possible.

We are devoted to providing our teams and guests with a culture of gratitude, respect, safety and belonging. We value lifes journey and believe in sharing in the journey together, celebrating life one day at a time, one plate at a time.

ABOUT THE POSITION

The overall aspect of this position is to lead and train kitchen team members in methods of cooking, preparation, plate presentation, portion control, food purchasing, food rotation, and kitchen sanitation. Working closely with the Kitchen Manager and General Manager to create, inspire, produce, execute, and oversee that we deliver the Ts promise to our team members and to our guests.

PERKS + BENEFITS

• Positive and supportive team culture.
• Paid Time Off Programs.
• Competitive Wages with Annual Performance Reviews.
• Day's only schedule- never work nights.
• Like Ts Food? As a Ts team member, you receive a meal benefit-whether on shift or off and at all locations.
• Home for the Holidays- Thanksgiving and Christmas Day OFF.
• Ongoing development and growth opportunities.
• Tickets At Work Program- offering exclusive discounts, special offers and access to preferred seating and tickets to top attractions, theme parks, shows, sporting events, movie tickets, hotels and much more.
• Pet Insurance.
• Employee Assistance Program (EAP).
• Flexible and Predictive Scheduling.
• 401 (k)

For full time teams:

• Medical
• Dental
• Vision
• Supplemental Life Insurance

DUTIES + RESPONSIBILITIES

• Food Safety and Operational Planning
• Enforcing sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
• Ensuring compliance with company operational standards and policies.
• Ensuring all food is prepared and served according to the restaurants recipes, portioning, cooking and plating standards.
• Ensuring the safe operation of kitchen equipment and utensils and the proper handling of food items and hazardous materials.
• Adhering to ServSafe, OSHA and HACCP standards.
• Kitchen Line Management
• Promoting the restaurants 5 Commitments, inclusive culture, and Mission Statement.
• Ensuring that all food items and products are stored, prepared and served based on the restaurants recipe, preparation and portion standards.
• Ordering food products, and ingredients based on the menu and market demand.
• Supervising food preparation in the kitchen and ensuring that guests are satisfied with the quality, temperature and appearance of plated menu items.
• Maintaining clean working environments, safety protocols, and making sure that team members follow the restaurants preventive maintenance measures.
• Maintaining adequate purchasing inventory levels, rotation of product, conducting regular inventories and ensuring proper delivery of product.
• Working with upper management to ensure menu items, quality and portion sizes of each meal is within company standards.
• Assisting with the hiring and training of team members.
• Maintaining professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
• Ensuring proper procedures for opening and closing of kitchen are followed (utilizing Kitchen Checklists/Paperwork).

OPERATIONAL RESPONSIBILITIES

• Ensuring a safe working and guest environment to reduce the risk of injury and accidents.
• Fully understands and complies with all federal, state, county and municipal regulations and ordinances that pertain to health, safety and labor requirements of the restaurant, team members and guests.
• Investigating and resolving complaints concerning food quality and temperature.

TEAM BUILDING

• Promoting the Ts team spirit of positivity and team-centered approach to the hospitality and culinary experience at all times in all ways.
• Creating a culture of fairness by following Ts guidelines, job description and training programs and by maintaining healthy boundaries with team members.
• Communicating regularly with kitchen staff to promote a congenial working environment, focusing on standards, operational procedures, and expectations.
• Train and develop each member of the team to become efficient, productive, and knowledgeable.

OTHER DUITES

• Perform other duties as assigned.

ABOUT YOU

Ts Restaurant is looking for a dedicated individual who is not only passionate about food but driven to co-lead a team of culinary professionals. You are reliable, professional, and team-focused, with a strong commitment to quality, consistency, and food safety. You work well under pressure, communicate clearly, and take pride in doing things the right way. You are open to feedback and motivated to grow within your role and with the company.

QUALIFICATIONS AND REQUIRMENTS

Education and Experience:

• High School Degree required.
• A minimum of one to three years restaurant experience and/or kitchen line cooking; supervising kitchen operations a plus but not required.
• Proficient with computers (MS Word, Excel) and Point of Sale Systems.
• Experience with food preparation, food handling, and food safety.
• Required Certification in Food Safety and First Aid or obtain one within 2 months of hire.
• Flexibility in schedule.
• Must be eligible to work in the United States.
• Able to read, write, speak, analyze, interpret, and understand the English language with reasonable proficiency.
• Must agree to background.

Professional Requirements:

• Self-discipline, initiative, leadership ability and outgoing.
• Pleasant, polite manner and a neat and clean appearance.
• Passion for food.
• Willing to support the basic values, philosophy, rules, and policies of the company in each of the activities within his or her responsibilities.
• Ability to motivate team members to work as a team to ensure that food and service
• meet appropriate standards.
• Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
• Must possess good communication skills for dealing with diverse staff.
• Ability to maintain required standards of operation in daily restaurant activities.

Accountabilities:

• Keeps upper management promptly and fully informed of all issues.
• Adhere to job responsibilities and performance objectives.
• Maintains a favorable working relationship with all team members to foster and promote a cooperative and harmonious working climate which will be conducive to maximum team morale, productivity and efficiency/effectiveness.

Physical Settings and Schedule:

• Hours may vary if manager must fill in for his/her team or if emergencies arise.
• Ability to perform all functions.
• Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.
• Work with hot, cold, and various equipment as well as operates phones, computers, copiers, and other office equipment.

Ts Restaurant Group is proud to be an Equal Opportunity Employer, committed to a diverse, inclusive and belonging work environment.

Compensation details: 21.5-23.5 Hourly Wage

PI148735797631-26289-39894812

Position Title Overnight Cook II Bell Hospital Position Summary / Career Interest: Prepare large volumes of food for both patients and hospital staff.

It is the Dining Services Cook II's job to prepare food that is nutritious and desirable so that patients and employees will get the food intake.

These individuals prepare food for a preset menu, may make a variety of meals from a small menu, and/or prepare special meals for patients who require therapeutic diets.

This posting is for an 2 overnight shift needs, please only apply if interested in one of the shifts below: 10pm-6:30am and 8pm-4:30am Responsibilities and Essential Job Functions Completes the cooking process of menu items requiring basic technical skills, such as soups, meats, vegetables, desserts and other foodstuffs using daily worksheets and standardized recipes.

Demonstrates competence in the areas of critical thinking, interpersonal relationships, and technical skills.

Demonstrates ability to provide care/service safely and efficiently for the care of each patient.

Performs duties in Food Production and/or the Cafeteria.

Organizes daily production in unit.

Prepares food for inventory and/or service including portioning, wrapping, labeling, dating food items prepared for patients, cafeteria, and/or catering according to unit standards.

Ensures proper storage and rotation of inventories in refrigerators and freezers following HACCP and department standards.

Maintains a safe and sanitary food preparation/service environment per unit standards.

Tests and evaluates new recipes, Adjusts work hours to early or late to prepare needed Cafeteria or Catering products.

Must be able to perform the professional, clinical and or technical competencies of the assigned unit or department.

These statements are intended to describe the essential functions of the job and are not intended to be an exhaustive list of all responsibilities.

Skills and duties may vary dependent upon your department or unit.

Other duties may be assigned as required.

Required Education and Experience Some experience as a cook in a restaurant, institutional or large volume feeding.

Preferred Education and Experience High School Graduate or GED.

1 or more years of experience as a cook in a restaurant, institutional or large volume feeding.

Knowledge Requirements Basic reading, writing and simple mathematics.

Time Type: Full time Job Requisition ID: R-40648 Important information for you to know as you apply: The health system is an equal employment opportunity employer.

Qualified applicants are considered for employment without regard to race, color, religion, sex (including pregnancy, gender identity, and sexual orientation), national origin, ancestry, age, disability, veteran status, genetic information, or any other legally-protected status.

See also Diversity, Equity & Inclusion .

The health system provides reasonable accommodations to qualified individuals with disabilities.

If you need to request reasonable accommodations for your disability as you navigate the recruitment process, please let our recruiters know by requesting an Accommodation Request form using this link .

Employment with the health system is contingent upon, among other things, agreeing to the health-system-dispute-resolution-program.pdf and signing the agreement to the DRP.

Need help finding the right job? We can recommend jobs specifically for you! Create a custom Job Alert by selecting criteria that suit your career interests.

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Benefits: There is an opportunity to receive a 90-day increase based on your performance, and how it aligns with our Vision // Mission // Values.

Crew meals 100% discount while clocked in.

Direct Family member discount Some Holiday Closures Medical, Dental, Vision, Flexible schedules, and more to full-time employees Vacation pay is available for employees at an anniversary date of 1 year We offer FLEXIBLE hours to fit your schedule †Morning, Evening, weekend Opportunity for the advancement of your carrer.

.

Available shifts Weekday & Weekend availability // Day Shifts // Night Shifts Job Type Full-time Part-time Job Summary Team Members can serve in a variety of different roles that can include being a cashier, maintaining our dining room, or preparing our food.

One common expectation is that each team member can greet guests with a genuine smile and a warm and inviting spirit.

Essential duties for a Team Member may include, but are not limited to the following: Welcoming our guests and thanking them for choosing Bojangles.

Accepts payments from guests and makes changes correctly.

Explains menu and answers product questions for all guests.

Prepares and serves our exceptional food.

Maintains a clean and inviting restaurant.

Bending, kneeling, standing, and lifting (up to approximately 25 lbs.

as necessary).

Qualifications: Must be at least 16 years of age Cheerful and Positive Attitude Loves Serving and Helping Others Dependable and reliable Enjoys and values Teamwork Compensation details: 12-14 Hourly Wage PI98fed8df6bd6-25448-29386481

Benefits: There is an opportunity to receive a 90-day increase based on your performance, and how it aligns with our Vision // Mission // Values.

Crew meals 100% discount while clocked in.

Direct Family member discount Some Holiday Closures Medical, Dental, Vision, Flexible schedules, and more to full-time employees Vacation pay is available for employees at an anniversary date of 1 year We offer FLEXIBLE hours to fit your schedule †Morning, Evening, weekend Opportunity for the advancement of your carrer.

.

Available shifts Weekday & Weekend availability // Day Shifts // Night Shifts Job Type Full-time Part-time Job Summary Team Members can serve in a variety of different roles that can include being a cashier, maintaining our dining room, or preparing our food.

One common expectation is that each team member can greet guests with a genuine smile and a warm and inviting spirit.

Essential duties for a Team Member may include, but are not limited to the following: Welcoming our guests and thanking them for choosing Bojangles.

Accepts payments from guests and makes changes correctly.

Explains menu and answers product questions for all guests.

Prepares and serves our exceptional food.

Maintains a clean and inviting restaurant.

Bending, kneeling, standing, and lifting (up to approximately 25 lbs.

as necessary).

Qualifications: Must be at least 16 years of age Cheerful and Positive Attitude Loves Serving and Helping Others Dependable and reliable Enjoys and values Teamwork Compensation details: 12-14 Hourly Wage PI98fed8df6bd6-25448-29386481

Benefits: There is an opportunity to receive a 90-day increase based on your performance, and how it aligns with our Vision // Mission // Values.

Crew meals 100% discount while clocked in.

Direct Family member discount Some Holiday Closures Medical, Dental, Vision, Flexible schedules, and more to full-time employees Vacation pay is available for employees at an anniversary date of 1 year We offer FLEXIBLE hours to fit your schedule †Morning, Evening, weekend Opportunity for the advancement of your carrer.

.

Available shifts Weekday & Weekend availability // Day Shifts // Night Shifts Job Type Full-time Part-time Job Summary Team Members can serve in a variety of different roles that can include being a cashier, maintaining our dining room, or preparing our food.

One common expectation is that each team member can greet guests with a genuine smile and a warm and inviting spirit.

Essential duties for a Team Member may include, but are not limited to the following: Welcoming our guests and thanking them for choosing Bojangles.

Accepts payments from guests and makes changes correctly.

Explains menu and answers product questions for all guests.

Prepares and serves our exceptional food.

Maintains a clean and inviting restaurant.

Bending, kneeling, standing, and lifting (up to approximately 25 lbs.

as necessary).

Qualifications: Must be at least 16 years of age Cheerful and Positive Attitude Loves Serving and Helping Others Dependable and reliable Enjoys and values Teamwork Compensation details: 12-14 Hourly Wage PI98fed8df6bd6-25448-29386481