Eurest Cafeteria Menu Jobs in Usa

The Food Service Manager exists to lead, develop, and elevate Christian Healthcare Ministries’ internal cafeteria program by providing healthy, appealing, and delicious meal options that support employee well-being, productivity, and community. This role is responsible for establishing high-quality lunch offerings at both the Portage and Hazelwood locations through a full-service salad bar, freshly prepared hot meals, and seasonal soups.

At the highest level, the Food Service Manager balances nutrition, employee satisfaction, operational efficiency, logistics, and cost-effectiveness while fostering a welcoming dining environment that boosts morale and reflects CHM’s commitment to excellence, stewardship, and care for its employees. This position also serves as a catalyst for program growth leading the transition from primarily pre-prepared offerings to a scratch-cooking, full-service cafeteria model through staff training, thoughtful menu planning, and operational leadership.

WHAT WE OFFER

• Compensation based on experience.
• Faith and purpose-based career opportunity!
• Fully paid health benefits
• Retirement and Life Insurance
• 12 paid holidays PLUS birthday
• Lunch is provided DAILY.
• Professional Development
• Paid Training

PRIMARY RESPONSIBILITIES

• Lead and manage cafeteria operations by overseeing daily food preparation, service execution, kitchen workflow, and staffing to ensure consistent quality, efficiency, and hospitality.
• Develop and implement menu strategy that delivers fresh, nutritious, and appealing meals, including a full-service salad bar, weekly hot lunches, and seasonal soups, aligned with employee needs and organizational goals.
• Train and develop food service staff by equipping Food Service Attendants with the skills needed for scratch cooking, food presentation, salad bar preparation, and safe food handling practices.
• Ensure food quality and consistency through standardized recipes, cycle menus, and preparation processes that promote efficiency and reliability.
• Manage food costs and inventory by forecasting demand, controlling waste, streamlining purchasing, and maintaining proper storage and inventory practices.
• Maintain food safety and regulatory compliance by upholding sanitation standards, conducting routine safety checks, and ensuring staff adherence to hygiene and hazard prevention protocols.
• Enhance employee experience and company culture by creating a welcoming cafeteria environment that promotes community, well-being, and morale.
• Support administrative and budget oversight by tracking food service expenses, schedules, and operational needs in collaboration with Facilities and HR.
• Promote sustainability and stewardship initiatives by reducing food waste, sourcing seasonal or local ingredients when feasible, and supporting environmentally responsible practices.
• Train and develop food service staff by teaching Food Service Attendants how to prepare menu items from scratch, maintain a full-service salad bar, and follow standardized recipes and preparation methods.
• Deliver high-quality food and presentation by ensuring meals are fresh, properly seasoned, visually appealing, and consistently prepared.
• Control food costs and minimize waste through strategic menu planning, demand forecasting, inventory management, and responsible portioning.
• Streamline purchasing and inventory processes by establishing structured menus, consistent ingredient lists, bulk purchasing practices, and reliable supplier relationships.
• Optimize food preparation and service flow by implementing cycle menus, standardized recipes, and efficient serving-line designs to improve speed of service and reduce congestion.
• Enhance employee productivity and focus by providing nutritious meal options that support sustained energy and overall well-being.
• Strengthen company culture and community by creating a welcoming dining environment that encourages connection and demonstrates CHM’s care for its employees.
• Promote sustainability and stewardship by reducing food waste, sourcing seasonal or local ingredients when feasible, and supporting environmentally responsible practices.

CORE COMPETENCIES & SKILLS

• Food service operations management
• Menu planning and culinary execution
• Staff training and development
• Inventory control and cost management
• Food safety and sanitation compliance
• Process improvement and operational efficiency
• Cross-functional communication and collaboration

REQUIRED QUALIFICATIONS & CONSIDERATIONS

Education

• High school diploma or equivalent required.
• Culinary, hospitality, or food service training a plus; equivalent professional experience will be considered in lieu of formal education.

Experience

• 3+ years of experience leading food service operations in a cafeteria, institutional kitchen, catering, or similar environment required.
• Demonstrated experience training staff and improving food quality, efficiency, or service delivery.

Certifications

• ServSafe Manager certification preferred.
• Must be obtained within a designated timeframe after hire if not currently held.
• Additional Requirements
• Ability to lift up to 50 pounds and stand for extended periods.
• Alignment with CHM’s mission, Statement of Beliefs, and commitment to serving others.

PREFERRED QUALIFICATIONS

• Experience leading operational or culinary program growth.
• Familiarity with vendor management, procurement, and sustainability practices.

About Christian Healthcare Ministries

Founded in 1981, Christian Healthcare Ministries (CHM) is a health care sharing ministry for Christians. CHM is a nonprofit, voluntary cost-sharing ministry through which participating Christians meet each other’s medical bills. The mission of CHM is to glorify God, show Christian love, and experience God’s presence as Christians share each other’s medical bills.

Job Title: Cook / Chef Corporate

Department: Office Administration

Reports to: Office Manager – Texas City Complex

FLSA: Non-Exempt

LOCATION: Texas City Complex

PURPOSE AND FUNCTION:

The position is responsible for planning and preparing weekly menu and purchasing food for breakfast, lunch, and special events for company. This role manages menu execution within a strict per person per day budget, ensures food safety compliance, and maintains kitchen

cleanliness and inventory control.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

Meal Planning & Preparation

 Prepare and serve daily lunch for 80–100 employees.

 Execute a rotating weekly menu with balanced nutrition (protein, starch, vegetable).

 Ensure portion control to maintain budget compliance.

 Accommodate common dietary restrictions when feasible.

 Minimize food waste through forecasting and batch cooking.

 Sets-up and serves lunch for outside visitors and contractors

 Sets-up and cook for special events at terminal

Budget & Inventory Management

 Purchases food daily from vendor

 Maintain food cost at or below $10 per person per day.

 Purchase food from vendors cost-effectively using bulk purchasing and seasonal products.

 Track daily food spend and maintain weekly cost reports.

 Restocks the kitchen and breakroom daily with drinks and snacks

 Manage inventory, storage, and FIFO rotation.

Food Safety & Compliance

 Maintain required food safety certification (e.g., ServSafe).

 Ensure compliance with all local health and sanitation regulations.

 Monitor food temperatures and safe handling procedures.

 Maintain sanitation logs and cleaning schedules.

Kitchen Operations

 Maintain a clean and organized kitchen and serving area.

 Coordinate food preparation timelines to ensure on-time service.

 Manage kitchen equipment and report maintenance needs

QUALIFICATIONS:

 Must have a valid driver’s license.

 Ability to operate efficiently despite stressful time pressure.

 Excellent reputation for presenting an interesting, well-prepared menu.

EDUCATION and EXPERIENCE:

 Minimum 5 years' experience in high-volume cooking (cafeteria, catering, or industrial kitchen).

 Experience cooking for 75+ individuals preferred.

 Strong understanding of food cost control.

 Knowledge of bulk meal preparation and batch cooking.

 Food Safety Certification is required.

PHYSICAL REQUIREMENTS OF POSITION:

 Lift and carry – 35lbs.

 Stand for long periods of time.

WORK SCHEDULE:

Monday – Friday schedule with early preparation hours (typically 6:00 AM – 2:00 PM; adjustable

Salary $55K - $65K plus incredible benefits and lot of other perks!!!

Email resumes to Linda Fields at

Sous Chef - Restaurant

• Boston, MA, USA
• Full-time
• Job-Category: Culinary
• Job Type: Permanent
• Job Schedule: Full-Time
• Compensation: USD 75,000 - USD 77,000 - yearly plus bonus

Company Description

• Why work for Accor?

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that works brings purpose to your life so that during your journey with us, you can continue to explore Accor's limitless possibilities. by joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.

Discover the life that awaits you at Accor, visit are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

Employee Benefit card offering discounted rates in Accor worldwide.

Learning programs through our Academies.

Ability to make a difference through our Corporate Social Responsibility activities like Planet 21.

Do what you love, care for the world, dare to challenge the status quo!

#BELIMITLESS

Job Description

The Sous Chef must supervise all phases of receiving, storing, preparing, producing, service, and sanitation as dictated by hotel restaurants, banquets, and the employee cafeteria, to ensure a high-quality product.

The Sous Chef is expected to maintain quality, product consistency, food and labor cost controls, and employee relations. This is to be achieved through the delegation of work to all kitchen personnel.

• Approach all encounters with guests and employees in a friendly, service-oriented manner.
• Maintain regular attendance in compliance with Fairmont Standards, as required by scheduling which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform while working.
• Comply at all times with Fairmont standards and regulations to encourage safe and efficient hotel operations.
• Supervise kitchen staff, including training and scheduling
• Ensure that all food is prepared in the proper manner at the appropriate time, per company specifications
• Prepare weekly food sales forecast
• Schedule kitchen employees according to business needs and forecasts.
• Assess food and labor costs to meet or exceed departmental objectives.
• Enforce cleanliness standards throughout kitchen
• Inspect all kitchen areas.
• Assist all chefs when needed.
• Take an active role in all menu change considerations
• Consult with other chefs on special menus, presentation, and pricing.
• Coach, counsel, and mentor assistant chefs and cooks
• Conduct periodic sanitation meetings
• Attend F& B meeting, safety meeting, and hotel staff meeting in lieu of the Executive Chef
• Issue portion control foods to outlets.
• Cut meat, poultry, and seafood according to business demand

Qualifications

• Culinary degree and at least 4 years of progressive experience in a hotel or a related field.
• Kitchen cutlery,
• Automatic slicers,
• Buffalo chopper
• Blenders
• Band saw
• Meat grinder
• Gas fired cooking equipment
• Steam kettles
• Electric griddles
• Deep fat fryers
• Ovens
• Tilt fryers
• Toaster
• Scales
• Can openers
• Carter Hoffman
• Long hours sometimes may be required.
• Medium work – Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force constantly to lift, carry, push, pull, or otherwise move objects.
• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must work well in stressful, high-pressure situations.
• Must maintain composure and objectivity under pressure.
• Must be effective at handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.
• Must have the ability to assimilate complex information, data, etc. from disparate sources and consider, adjust, or modify to meet the constraints of a particular need.
• Must be effective at listening to, understanding, and clarifying the concerns and issues raised by coworkers and guests.
• Must be able to work with and understand financial information and data, and basic arithmetic functions.
• Servsafe sanitation course
• Ice Carving, tallow and sugar work

Annual Hiring Range:

• $150,000 - $160,000 Per Year

Reporting to the General Manager of the unit, the Executive Chef, Operations is responsible for daily monitoring of the preparation of the pre-designed meals for multiple customer accounts with culinary expertise through the management of all Chefs, Sous Chefs and Cooks at the unit, and promoting and providing quality food services to airline clients.

Main Duties and Responsibilities:

• Achieves culinary operational objectives by contributing information and analysis to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; serving as culinary resource to operations managers; identifying and resolving problems; completing audits; determining system improvements; implementing change.
• Meets culinary financial objectives by estimating requirements; assisting with menu design; anticipating and evaluating response to menu presentation; scheduling expenditures; analyzing variances; initiating corrective actions; evaluating time-saving production techniques; training others in specialty techniques.
• Adheres to recipes and portion specifications as required by the customer by understanding consumer tastes and nutritional needs; reviewing product specifications; evaluating ease of menu preparation; applying established procedures and budgetary constraints.
• Oversees food preparation by consulting with the Buyer; Sous chefs, cooks, and team leaders; overseeing portion size; controlling productivity; providing culinary leadership in areas of personal expertise; monitoring presentations, garnishments, and sauces.
• Improves menu quality and consistency by analyzing food production records and menu expenses; promoting kitchen staff interest in quality improvement; studying, evaluating, and re-designing processes; implementing changes.
• Prepares menu and food preparation reports by collecting, analyzing, and summarizing food, dining, and customer data and trends.
• Maintains safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations; overseeing food preparation, safety, and security; reviewing and implementing accident and disaster plans.
• Using menu specifications, maintains food ingredients, food preparation, and general supplies by selecting and purchasing menu ingredients; evaluating the quality of fresh food and food product deliveries; maintaining general supplies; establishing inventory levels, re-order points, storage requirements, and cost-controls.
• Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; performing preventive maintenance; calling for repairs; evaluating new equipment; preparing administrative proposals to justify purchases.
• Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; being sought for opinions as a culinary expert; contributing to professional publications; participating in professional societies and sharing this information with direct reports.
• Accomplishes culinary goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.
• Ensures quality production standards are followed and maintained. Ensures employees adhere to HACCP, FDA and safety regulations and compliance with company policies and procedures.
• Trains and monitors employees on proper work procedures and production of products to ensure maximum productivity with minimum labor and food expenses.
• Assists in the development and training of cooks as required.
• Prepares administrative reports as required.
• Ensures maximum productivity and labor costs are maintained according to financial requirements. Monitors daily manpower planning and employee turnover. Responsible for employee retention.
• Ensures meal cycles are communicated in a timely and accurate basis. Monitor yields of products to ensure maximum usage.
• Works with management staff to improve performance of the unit.
• Ensures Menu presentations are properly planned, set up, and specifications reviewed to ensure compliance.
• Maintains labor requirements, food costs, overtime, and all productivity requirements.
• Must ensure all cooks, and Sous Chef employees have the skill and ability to perform all cooking and food preparation requirements of all the Airline Accounts serviced in the Unit.
• Ensures all products are cooked at required temperature according to airline and food safety specification, etc.
• Responsible for coaching, counseling and preparing corrective action for employees.
• Completes all company required training including but not limited to ServSafe Sanitation Manager Certification.

Qualifications

Education:

• Associate Degree or Bachelor Degree in the Culinary Arts or a related field, (formal culinary education) required or at least 4 years of experience in an Executive Chef role

Work Experience:

• Minimum 10 years of experience as a Chef required
• Minimum of 4 years of experience as an Executive Chef required.
• Minimum of 1-3 years of supervisory experience working in a high volume, manufacturing, food production and restaurant or catering environment required.
• In-flight catering experience or experience in a high-volume food service environment required.

Technical Skills: (Certification, Licenses and Registration)

• Ability to cook meals according to detailed specifications.
• Ability to work in a fast paced, deadline driven environment.
• Must have strong and effective leadership skills, and the ability to successfully manage a staff of 2 to 3 Sous Chefs and over 20 cooks.
• Current or previous labor relations experience is a plus, but not required.
• Candidate must be comfortable with all levels of employees and have the ability to drive positive program change.
• Ability to train others required.
• Must have the ability to give negative and positive feedback to employees on a daily basis.
• Excellent time management skills required. Ability to handle multiple tasks without losing focus on priorities.
• Strong organizational, analytical, communication and leadership skills required.
• Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance.
• Experience with menu design a plus
• Basic computer skills required. Working knowledge of Microsoft Office products preferred
• ServSafe Certified preferred.

Language / Communication Skills:

• Must have excellent written and oral communication skills.
• Multi-lingual a plus.

Work Environment / Requirements of the Job:

• Regularly, stands, bends, lifts, and moves intermittently during shifts of 10+ hours.
• In a normal production kitchen facility there may be physical discomfort due to temperature and noise.
• Must be able to lift, push, pull and move product, equipment, supplies, etc., in excess of twenty-five (25) pounds.
• A rotating schedule of over 55 hours per week is typical.

Gate Group Competencies Required to be Successful in the Job:

• Thinking – Information Search and analysis & problem resolution skills
• Engaging – Understanding others, Team Leadership and Developing People
• Inspiring – Influencing and building relationships, Motivating and Inspiring, Communicating effectively
• Achieving – Delivering business results under pressure, Championing Performance Improvement and Customer Focus

Demonstrated Values to be Successful in the Position

Employees at gategroup are expected to live our Values of Excellence, Integrity, Passion and Accountability. To demonstrate these Values, we expect to observe the following from everyone:

• We treat each other with respect and we act with integrity
• We communicate and keep each other informed
• We put our heads together to problem solve and deliver excellence as a team
• We have passion for our work and we pay attention to the little details
• We foster an environment of accountability, take responsibility for our actions and learn from our mistakes
• We do what we say we will do, when we say we are going to do it
• We care about our coworkers, always taking an opportunity to make someone’s day better

The above statements are intended to describe the general nature and level of work being performed by the individual(s) assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required. Management reserves the right to modify, add, or remove duties and to assign other duties as necessary. In addition, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position. gategroup is an equal opportunity employer committed to workforce diversity. All qualified applicants will receive consideration for employment and will not be discriminated against on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, disability status or other category under applicable law. For further information regarding Equal Employment Opportunity, copy and paste the following URL into your web browser: be considered for this position, please submit your application by 07/14/2025

FOOD & BEVERAGE MANAGER

POSITION SUMMARY

The Food & Beverage Manager is responsible for the strategic leadership and daily operational oversight of all food and beverage department across the resort, including seasonal outlets, banquet facilities, off-site catering, restaurant, steakhouse, waterpark, and café. This executive-level position ensures exceptional guest experiences, financial performance, and operational excellence across all food and beverage venues while maintaining brand standards and driving revenue growth.

KEY RESPONSIBILITIES

Strategic Leadership & Operations

• Direct all aspects of food and beverage operations across multiple outlets with combined annual revenue responsibility
• Develop and implement comprehensive F&B strategies aligned with resort objectives and seasonal business patterns
• Oversee daily operations ensuring consistent quality, service standards, and guest satisfaction and staff development across all venues
• Manage seasonal transitions including outlet openings, closings, and menu rotations b with appropriate staffing levels for seasonality and profitability based on occupancy patterns

Financial Management

• Develop and manage annual F&B budget including labor, cost of goods, and capital expenditures
• Monitor and analyze financial performance including revenue, costs, and profit margins across all outlets
• Implement cost control measures while maintaining quality standards and guest experience
• Drive revenue through strategic pricing, promotional initiatives, and upselling programs and special buying opportunities from vendor suppliers
• Forecast and plan for seasonal fluctuations in business volume

Team Leadership & Development

• Recruit, train, and develop a high-performing F&B team across all outlets and banquet operations
• Guide department heads including Executive Chef, Restaurant Manager, Catering Manager, and outlet managers
• Create and maintain comprehensive training programs ensuring service excellence and safety compliance
• Conduct performance evaluations, provide coaching, and develop succession planning strategies
• Foster a positive work culture that emphasizes teamwork, accountability, and guest service
• Collaborate with ownership on company goals, culture and developments

Banquet & Catering Operations

• Oversee all banquet and event operations including weddings, conferences, and social gatherings
• Collaborate with sales team on event planning, menu development, and pricing strategies
• Manage off-site catering operations ensuring seamless execution and brand consistency
• Ensure proper staffing levels and resource allocation for events of varying sizes

Guest Experience & Quality Assurance

• Establish and maintain service standards across all F&B outlets
• Monitor guest feedback and implement continuous improvement initiatives
• Ensure compliance with health, safety, and sanitation regulations
• Conduct regular inspections of all outlets to ensure operational excellence, cleanliness, sanitation, grooming and communication skills with staff
• Handle escalated guest concerns with professionalism and appropriate resolution

Menu Development & Culinary Excellence

• Partner with Ownership, Executive Chef, purchasing and profit center managers on menu development for all outlets
• Ensure menus are current, competitively priced, and aligned with guest preferences
• Stay informed of comm oddity price fluctuations to ensure menu pricing supports budgetary goals
• Oversee wine and beverage programs including selection, pricing, and staff training
• Implement seasonal menu changes and special promotional offerings

Vendor & Inventory Management

• Negotiate contracts with vendors and suppliers to optimize quality and cost
• Oversee procurement processes and inventory control systems
• Ensure proper par levels and minimize waste across all operations
• Manage relationships with key suppliers and distributors

REQUIRED QUALIFICATIONS

Education & Experience

• Bachelor’s degree in hospitality management, Business Administration, or related field preferred
• Minimum 5-7 years of progressive food and beverage leadership experience
• Minimum 3 years in a senior F&B leadership role at a resort or high-volume hospitality facility
• Proven track record managing multiple outlets and significant revenue responsibility
• Experience with banquet operations and off-site catering management

Skills & Competencies

• Strong financial acumen with experience in budgeting, forecasting, and P&L management
• Excellent leadership and team development capabilities
• Outstanding guest service orientation and problem-solving skills
• Proficient in F&B management systems, POS systems, and Microsoft Office Suite
• Strong communication and interpersonal skills
• Ability to work flexible schedule including evenings, weekends, and holidays
• Knowledge of food safety regulations and compliance requirements

PREFERRED QUALIFICATIONS

• Advanced degree or professional certifications (e.g., Certified Food and Beverage Executive)
• Experience managing seasonal operations and fluctuating business volumes
• Multi-outlet resort or large mixed use and or luxury hotel experience
• Certification or formal training in wine and spirits with knowledge of beverage programs and recipe development
• Experience with revenue management and menu engineering

PHYSICAL REQUIREMENTS

• Ability to stand and walk for extended periods
• Capability to work in various environments including kitchens, dining rooms, and outdoor settings
• Ability to lift to 25 pounds occasionally

This position reports directly to the resort owners and general manager and collaborates with company directors to support and advance the organizations cultural vision and strategic objectives.

Forbici Modern Italian is seeking an inspired and visionary Executive Chef to lead the culinary launch of our newest location in St. Petersburg.

Built on a culture of hospitality, Forbici blends traditional Italian flavors with modern creativity—showcasing house-made pastas, hand-crafted pizzas, and innovative cocktails. Our dedication to fresh, high-quality ingredients and exceptional culinary execution has made Forbici a standout in the upscale casual dining scene.

Opening in early 2026, Forbici St. Pete will bring the energy and success of our Hyde Park location to the newly reimagined Sundial. This prime setting offers high visibility, a diverse mix of locals and visitors, and a thriving culinary landscape hungry for elevated experiences. With a spacious kitchen, refined dining room, vibrant bar, outdoor patio, and private dining space, this new location is designed to support creativity, collaboration, and excellence.

We’re searching for a culinary leader who is passionate about Italian cuisine, committed to consistency and innovation, and excited to shape the culinary identity of Forbici St. Pete from day one. If you’re ready to take the helm and make your mark, we’d love to connect.

Essential Duties and Responsibilities

• Overall management of restaurant’s culinary operations, including supervising Sous Chefs, schedules, operations and monitoring food and labor cost.
• Ensure all products used in the preparation of menu items meet our high standards.
• Establishes quality standards for menu items and for food production.
• Approves requisitions for supplies and food items.
• Oversees the hiring, training, and supervision of the culinary team. Evaluate performance, give guidance and discipline as necessary.
• Coaches and trains Team Members by observing, providing feedback, modeling specific tasks or procedures, communicating expectations, and following up to increase their performance and morale.
• Monitors all food preparation and kitchen activities to ensure compliance with Health Department regulations.
• Writes, costs, tests, maintains, and updates all menu specifications, recipes and pictures, production forecasts, and ensures same are being followed.
• Adheres to and enforces inventory and labor control measures.
• Ensures all workstations, storerooms, coolers, and freezers remain clean, sanitized, safe and in proper working order at all times.
• Ensures consistent execution of food and timely flow of service by directing the team and effectively expediting service.
• Maintains, supports, and promotes our company standards, policies, and procedures.
• Understands and protects the financial assets of the company at all times.
• Understands and follows all policies, procedures and laws related to employment, food handling, sanitation, and alcohol service within a restaurant.
• Holds team accountable to following all recipes and presentation specifics including but not limited to standard portion sizes, cooking methods, quality standards and ingredients.
• Ensure all menu changes are updated and communicated to FOH/BOH staff prior to service.
• Maintain effective and timely communication with General Manager.
• Maintain positive working relationship with dining room leaders and line staff throughout service periods.
• Ensure a safe work environment by being alert and taking action regarding safety hazards.

Skills and Qualifications

• 3+ years of experience working as an Executive Chef in a high volume, upscale restaurant.
• Experience in creating innovative menu items.
• Excel at building strong teams and inspiring Team Members to reach their full potential.
• Can manage budgets and inventory efficiently, optimizing profitability while ensuring food quality remains exceptional.
• Ability to demonstrate discretion and leadership in complex employee relations matters
• Strong computer skills. Experience with Microsoft Office, events/catering software, timekeeping/scheduling systems and point-of-sale (POS) systems.
• Demonstrated experience collaborating and communicating across all levels of an organization.
• Strong communication skills. Written and verbal (1:1 and in a group setting).
• Able to understand, speak and follow written and verbal instruction in English.
• Flexible and dependable to work full-time day or night shifts, weekends and holidays.

What We Offer:

• Health, Dental and Vision Insurance
• Life Insurance
• Sick days
• Paid time off
• Closed Thanksgiving and Christmas days
• Flexible Schedule
• Growth Potential
• Complimentary Shift Meals
• Dining Comp Card

Next Level Brands is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, national origin, disability, or genetic information.

Job Summary

The Director of Restaurants oversees and directs the daily operations of AYA Soulful Dining, an elevated, soulful three-meal restaurant and In-Room Dining for a 99-room hotel, while also providing full leadership and operational oversight for Elevation Café. This leader ensures both outlets operate in alignment with Ithaka Hospitality Partners’ service standards, culinary quality, brand identity, and financial goals.

Key Responsibilities

·       Serve as the General Manager of AYA, overseeing all dining periods, service execution, and In-Room Dining operations.

·       Provide direct oversight and guidance to the Elevation Café Manager, ensuring consistent standards, scheduling, and service execution.

·       Ensure all outlet leaders and team members operate in alignment with IHP’s standards of excellence and hospitality philosophy.

·       Maintain active presence on the floor in both outlets to observe service, coach teams, support operations, and ensure seamless dining experiences.

·       Ensure proper shift coverage for AYA and Café, stepping in as needed to maintain smooth operations.

·       Conduct regular walk-throughs of both outlets focusing on cleanliness, readiness, ambiance, and service flow.

Guest Satisfaction

·       Monitor guest satisfaction in both AYA and Elevation Café, ensuring food quality, beverage execution, and service delivery consistently exceed expectations.

·       Respond promptly and professionally to guest concerns; follow through to resolution and coach team members on service recovery.

·       Maintain high visibility during peak periods, interacting with guests and ensuring exceptional hospitality.

Training & Development

·       Lead daily pre-shift huddles across both outlets to communicate key updates, menu changes, service expectations, and reservations.

·       Plan and conduct monthly departmental meetings for AYA and Elevation Café.

·       Interview, hire, train, coach, and discipline team members and supervisors in both outlets as needed.

·       Partner with IHP Leadership to create and maintain all written training programs and ensure completion of all Schoox training modules.

·       Develop Elevation Café Manager through ongoing leadership coaching, operational training, and accountability structures.

·       Support cross-training initiatives between AYA, Café, Banquets, and IRD teams.

Financial Management

·       Oversee financial performance for both AYA and Elevation Café, including revenue management, cost controls, and expense oversight.

·       Complete and analyze daily revenue reports, recaps, and forecasting documents.

·       Ensure labor management aligns with business demands while controlling costs and maintaining service quality.

·       Use Point of Sale data to drive decision-making around menu performance, pricing, guest trends, and operational efficiency.

·       Oversee requisition processes for both outlets and ensure accuracy in purchasing and inventory management.

Menu Development & Beverage Programming

·       Collaborate with the Director of Operations, Kitchen Manager, and Culinary Creative Director on menu changes, seasonal offerings, and new beverage programs for both AYA and Elevation Café.

·       Administer verbal and written testing for FOH teams to ensure menu knowledge, wine knowledge, and product understanding.

·       Lead beverage and coffee service training across both outlets; support additional training in banquets and IRD as needed.

Quality Assurance & Compliance

·       Ensure both AYA and Elevation Café operate in compliance with ServSafe, health code regulations, and IHP cleanliness standards.

·       Achieve and maintain a score of 98 or higher on all health inspections.

·       Oversee proactive maintenance for all FOH equipment in both outlets, ensuring PM schedules and repairs are completed promptly.

·       Ensure outlets consistently reflect brand standards, ambiance, and cleanliness.

Flexibility & Collaboration

·       Must have the ability to work a flexible schedule including nights, weekends, and holidays.

·       Assist IHP Leadership with forecasting roasted coffee needs and future growth planning for all café-related offerings.

·       Collaborate closely with Banquets, IRD, and other hotel departments to support cross-outlet excellence.

Software & Systems Knowledge

·       Create and manage schedules for AYA and Café staff using ADP.

·       Utilize ADACO for purchasing, receiving, and inventory.

·       Utilize Agilysys POS and reservation systems to manage floor plans, menus, reporting, and guest flow.

·       Ensure team members are trained on all relevant systems across both outlets.

Qualifications

·       Minimum 3 years of restaurant leadership experience, including at least 2 years in a supervisory or management role.

·       Experience in an upscale casual or elevated dining environment required.

·       Bachelor’s Degree in Hospitality or related field preferred.

·       Must be 21+ to serve alcoholic beverages.

·       Background in both FOH and Culinary operations preferred.

·       Strong knowledge of food, beverage, wine, and coffee programs.

·       Proven ability to lead teams, manage operations, and achieve financial objectives.

·       Ability to manage multiple outlets simultaneously with strong organizational and communication skills.

Working Conditions

·       Must be able to stand, walk, and move quickly for long periods in a fast-paced environment.

·       Ability to lift up to 35 pounds and perform physical tasks such as bending, stooping, climbing stairs, and reaching.

·       Ability to move between outlets frequently throughout the shift.

Job Overview

The General Manager oversees all aspects of daily restaurant operations, ensuring an exceptional guest experience, financial success, and a positive, productive work environment. This role includes leadership in staffing, training, financial management, marketing, compliance, and special event execution. The General Manager acts as the primary role model of the restaurants culture, setting high standards for service and team performance.

Job Responsibilities:

Operations & Guest Experience

Oversee daily Front-of-House and Back-of-House operations.

Ensure all shifts and events are staffed according to projected sales.

Deliver superior service and respond promptly to guest incidents and complaints.

Manage restaurant culture, always ensuring hospitality and professionalism.

Oversee execution of event and private dining sales, including contracts, deposits, and quarterly goals.

Collaborate with the Kitchen Managers to approve menu changes and specials.

Manage music, ambiance, and security to support the guest experience.

Financial & Administrative Management

Review and approve weekly financial reports for owners and team.

Conduct monthly P&L reviews and fiscal reporting with the Owners.

Forecast sales and manage controllable costs to align with budget.

Oversee invoice coding, invoice processing, and petty cash systems.

Ensure accurate cash handling, including coffee bar and cashier cash-out procedures.

Utilize inventory tracking software to monitor food, beverage, and supply usage.

Approve staff schedules and monitor labor systems (Proforma vs. actual).

Human Resources & Team Development

Lead employee recruiting, interviewing, and new hire orientation.

Oversee preparation of new hire packets and onboarding materials.

Provide regular manager and chef training, coaching, and development.

Conduct manager and chef performance reviews.

Address HR issues and support employee relations with fairness and consistency.

Manage uniforms and maintain professional appearance standards.

Develop and execute rewards and incentive programs to increase staff engagement.

Training & Continuing Education

Maintain training programs for both new and current employees.

Ensure compliance with recipes, preparation, and safety standards.

Provide continuing education opportunities for all staff.

Select and train trainers for effective knowledge transfer.

Lead shift meetings and weekly manager meetings with clear agendas.

Compliance, Safety & Risk Management

Ensure compliance with all health, sanitation, and safety regulations.

Manage safety programs including workers compensation, clinic, and hospital resources.

Oversee licensing and permit renewals.

Maintain accurate safe logs and security procedures.

Marketing & Community Relations

Execute branding and sales-building initiatives.

Support public relations and marketing programs under the Owners guidance.

Represent the restaurant within the community to foster relationships and grow visibility.

Reporting & Communication

Maintain a standardized Manager Log with consistent format and process.

Provide weekly updates to ownerships.

• Communicate clearly and consistently with staff and leadership.

Desired Traits

• Strong Problem Solver: Able to remain calm under pressure and troubleshoot problems as they arise.
• Adaptability: Comfortable with changes in business volume, customer demands, and operational needs.
• Detail-Oriented: Meticulous attention to detail, ensuring all aspects of the restaurant meet or exceed operational standards.
• Passionate About Hospitality: A natural desire to create positive experiences for customers and provide a supportive work environment for staff.

Compensation & Benefits

• Salary:80-100k per year
• Benefits: Paid sick leave, paid vacations

If youre passionate about great food, building strong teams, and creating memorable guest experiences, wed love to meet you. Please submit your resume!

• Minimum 3-5 years of experience in restaurant management, with a proven track record in a supervisory or managerial role.
• Strong leadership and people management skills in food service, with strong ability to coach and develop a team
• Strong background in managing restaurant operations, including financials, staffing, inventory control, and customer service.
• Solid understanding of food safety standards and cost control practices
• Excellent communication and problem-solving skills
• Highly organized and able to multitask in a high-volume environment
• Proficiency with POS systems (TOAST exp. a plus), scheduling software, and Microsoft Office Suite (Excel, Word).
• Experience in budgeting, forecasting, and P&L analysis
• ServSafe Manager Certification or equivalent food safety training
• Ability to work under pressure in a fast-paced environment
• Must be flexible to work nights, weekends, and holidays as required by the restaurant's business needs

About Us:

Mercado is a lively and very busy fast casual restaurant in Upper Montclair, NJ with a focus on hearty staples. The large, hall-like spaceis inspired by the traditional markets found in city centers of Portugal and Spain, in which patrons gather for a quick bite or coffee in a lively environment. The multitude of options on the menu speak to the food-hall-like experience, with options from a brunch menu, to make-your-own bowls, to specialty sandwiches; all of which include vegan options.At Mercado, customers can also enjoy a full menu of espresso drinks and cold-pressed juices at the barista bar and pair their beverage of choice with a delicious food menu and Portuguese pastries.Fast casual speaks to the informal nature of ordering food at the counter, food-hall style, but at Mercado customers are encouraged to slow down and enjoy delicious food in good company, surroundedby beautifuldesign, in a beautifulneighborhood.

Job Overview

The General Manager oversees all aspects of daily restaurant operations, ensuring an exceptional guest experience, financial success, and a positive, productive work environment. This role includes leadership in staffing, training, financial management, marketing, compliance, and special event execution. The General Manager acts as the primary role model of the restaurants culture, setting high standards for service and team performance.

Job Responsibilities:

Operations & Guest Experience

Oversee daily Front-of-House and Back-of-House operations.

Ensure all shifts and events are staffed according to projected sales.

Deliver superior service and respond promptly to guest incidents and complaints.

Manage restaurant culture, always ensuring hospitality and professionalism.

Oversee execution of event and private dining sales, including contracts, deposits, and quarterly goals.

Collaborate with the Kitchen Managers to approve menu changes and specials.

Manage music, ambiance, and security to support the guest experience.

Financial & Administrative Management

Review and approve weekly financial reports for owners and team.

Conduct monthly P&L reviews and fiscal reporting with the Owners.

Forecast sales and manage controllable costs to align with budget.

Oversee invoice coding, invoice processing, and petty cash systems.

Ensure accurate cash handling, including coffee bar and cashier cash-out procedures.

Utilize inventory tracking software to monitor food, beverage, and supply usage.

Approve staff schedules and monitor labor systems (Proforma vs. actual).

Human Resources & Team Development

Lead employee recruiting, interviewing, and new hire orientation.

Oversee preparation of new hire packets and onboarding materials.

Provide regular manager and chef training, coaching, and development.

Conduct manager and chef performance reviews.

Address HR issues and support employee relations with fairness and consistency.

Manage uniforms and maintain professional appearance standards.

Develop and execute rewards and incentive programs to increase staff engagement.

Training & Continuing Education

Maintain training programs for both new and current employees.

Ensure compliance with recipes, preparation, and safety standards.

Provide continuing education opportunities for all staff.

Select and train trainers for effective knowledge transfer.

Lead shift meetings and weekly manager meetings with clear agendas.

Compliance, Safety & Risk Management

Ensure compliance with all health, sanitation, and safety regulations.

Manage safety programs including workers compensation, clinic, and hospital resources.

Oversee licensing and permit renewals.

Maintain accurate safe logs and security procedures.

Marketing & Community Relations

Execute branding and sales-building initiatives.

Support public relations and marketing programs under the Owners guidance.

Represent the restaurant within the community to foster relationships and grow visibility.

Reporting & Communication

Maintain a standardized Manager Log with consistent format and process.

Provide weekly updates to ownerships.

• Communicate clearly and consistently with staff and leadership.

Desired Traits

• Strong Problem Solver: Able to remain calm under pressure and troubleshoot problems as they arise.
• Adaptability: Comfortable with changes in business volume, customer demands, and operational needs.
• Detail-Oriented: Meticulous attention to detail, ensuring all aspects of the restaurant meet or exceed operational standards.
• Passionate About Hospitality: A natural desire to create positive experiences for customers and provide a supportive work environment for staff.

Compensation & Benefits

• Salary:80-100k per year
• Benefits: Paid sick leave, paid vacations

If youre passionate about great food, building strong teams, and creating memorable guest experiences, wed love to meet you. Please submit your resume!

• Minimum 3-5 years of experience in restaurant management, with a proven track record in a supervisory or managerial role.
• Strong leadership and people management skills in food service, with strong ability to coach and develop a team
• Strong background in managing restaurant operations, including financials, staffing, inventory control, and customer service.
• Solid understanding of food safety standards and cost control practices
• Excellent communication and problem-solving skills
• Highly organized and able to multitask in a high-volume environment
• Proficiency with POS systems (TOAST exp. a plus), scheduling software, and Microsoft Office Suite (Excel, Word).
• Experience in budgeting, forecasting, and P&L analysis
• ServSafe Manager Certification or equivalent food safety training
• Ability to work under pressure in a fast-paced environment
• Must be flexible to work nights, weekends, and holidays as required by the restaurant's business needs

About Us:

Mercado is a lively and very busy fast casual restaurant in Upper Montclair, NJ with a focus on hearty staples. The large, hall-like spaceis inspired by the traditional markets found in city centers of Portugal and Spain, in which patrons gather for a quick bite or coffee in a lively environment. The multitude of options on the menu speak to the food-hall-like experience, with options from a brunch menu, to make-your-own bowls, to specialty sandwiches; all of which include vegan options.At Mercado, customers can also enjoy a full menu of espresso drinks and cold-pressed juices at the barista bar and pair their beverage of choice with a delicious food menu and Portuguese pastries.Fast casual speaks to the informal nature of ordering food at the counter, food-hall style, but at Mercado customers are encouraged to slow down and enjoy delicious food in good company, surroundedby beautifuldesign, in a beautifulneighborhood.